The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1856-02-09

no doubt, IN nv mind, that farmers will
lind 1t very lucrative to grow them. Most
every farmer has some land on which nothing
bnt trash grows, which is just the land for
the willow.
Making Candles Of Lard.
All kinds Of fatty matter consist essentially
of an oily liquid. united with solid substance
the former called elaine, ard the latter either
stearlne or margarine. by exposing olive oil
(sweet oily to low temperature portion Of
it becomes solid. This may be separated and
subjected to pressure 50 as to entirely remove
the liquid part and leave permanent solid
mass, which is called margarine. This is
white, hard aud brittle, and resembles sperm
acct. Almond oil, linseed, and many other
vegetable oils produce the same results. In
like manner, butter, human fat, the fat ofthe
goose, and some other animals. BY a some
What similar process. Weld the solid mar ga
rire The fluid portion is called elaine. The
margarine meits at llS . Fahrenheit. and
when pure it is not affected by the atmos-
phere, if kept for any length Of time
The fat OF the OK, the sheep, the horse, the
hog. the goat, &C., in like manner, yield a
irIuil and solid, The former called also Ella
inc, while the latter, or solid part. is named
stcarine. S;earine is hard. brittle, colorless
tat, and me!is at 1929. Both margarine and
stearine are found in small quantities in most
animal fat. hut one or the other greatly pre-
dominates. In the fat OF man the solid part
is margarine alone.
The hard candles now so common in the
market, under the names of " stearine can
dies" 'ad ,mantne candles" &c., are chiefly
searine, obtained from taI.ow or lard, - espe-
cia':y from the latter, in the process of lard
oil manufacture. la separating this on a
large scale. pressure Is used. Various chem
zeal processes have been proposed for obtain
ing the Stcarine without the Intervention Of
pressure CT low temperature, but none of them
have succeeded We" We believe, unless the
method detailed by correspondent of the
New England Farmer prove to be a good one
He rro,..sses 10 take all the stale fat, dirty
crease, &c., found about the house-whether
lard or taiow - and transform them into
GOOD s;carine candles; and SAYS those made
from lard stand the heat OF Summer even bet
ter tlan those from tallow His directions
are, to take for each II lbs Of soft grease,
pound OF saltpetre and pound of alum-mix
and pulverize the saitpetre and alum, and dis
solve them in gill of boiling water; then
pour in the lard or grease in a nearly melted
state; stir the whole we'll together while heat
ing to boiling, and skim Oft what rises to the
top. Keep the mass simmeriny until all the
water is evapo rated, or until it cease, to
throw of any steam. Pour of the melted
grease as soon As il is free from water, and
clean the vessel while still hot 1.-THE can.
dies are to be run the work can he commen-
ced immediately with the warm liquid: if to
be dipped. let it cool to a cake. ani treat it
afterwards Just as in the or,linarv process of
maxim. tAlloy candles.
= REAL N!:w E>GLAND BEowN BEnAp
= Take equal proportions Of sitted rye and
Ihdlan meal mix them we'll together: add
half tea-clp!uI OF molasses. and two ylls Of
good yeast, to about three quarts OF the mi xed
meal. Wet this with good new milk. sutlicien.
to make dough that can De easily worked.
even with one hand. For economy's sake
milk that has stool twelve hours, and from
which the cream has been taken, NAV be 4
substitute FOR Tie new milk or water which
has been pressed from boiled squash, or in
which squash has been boiled, is much
better substitute than pure water. But warm
water is more COMMONLY used.
The ingredients s'.ouid be thoroughly mix
ed. AM! stand, in cold weather. for twelve
hours in warm weather two hours NAV -.
sufficient before baking. If baked in a brick
oven, a three1nart loaf SHOULD stand in the
oven all right. The same r.:antifv in three
baking pans will bake in about three hours
Serve this warm from the oven. with good
sweet butter, and We could feast upon it every
morning or breakfast from January to
December.
perhaps. generally known. that one of The
hes: articles that can be given to swine while
in preparation for the tu:,, is common charcoal
The nntr'ive properties are 50 great that
they have sub>istel on it without other food
for weeks together. Geese confined so as to
deprive them OF motion. and fattencd on
three grains Of corn per day, and as muc|,
coal as they can devour, have become fatten-
ed in eight days. The hog eats voracou,lv.
after little time. and is never sick while he
has a good supply. 1t should always be kept
in tue stv. and be fed to the inmates regularly
ike all other food.
- PARSNIPs For Mix Cows When
parsnips are given to milk cows, with a little
hav. III the winter season. the butter is found
10 be o: as fine color and excellent flavor a.
when the animals are feeding in the bes:
pastures. As parsnir, contain SIX per cent,
more muci!ace than carrots, the difference
may be sufficient to account for the superior
iattenins, as we'll as buttcr.makinc, quality
cf the p,rsnip. Don observes, tina: Gin the
iaftening Of cattle. the parsnp is found equal
If not superior to the carrot. performing the
business with as much expedition. and afford
ing meat of exquisite flavor and of highly
Juicy quality the animals cat it with much
SrccdincSs." /
"Thr parsnips are given in the proportion
of about 80 pounds weight, morning noon
and iight-the large ones being split into
three or four pieces. and little hav surpli-
I'd III the intervals Of these periods. The re-
'rit of experiment has shown that not only in
neat cattle. but in the fa,tcnins of hogs and
poultry. the animals become fat much sooner.
md are more healthy than when fed with
my other root or vegetable and that. besides,
he meat is more sweet and delicious. "-Cy-
:lopedia Of Agriculture.
In Germany they blanket their cows in
evere weather and take as much pains to
ieep them dry. warm and comfortable as the