Middlebury register. (Middlebury, Vt.) 1886-1937, 1886-04-30

Tor fattenng fowls.
Although nut oil, as an article of diet.
is in general use in the department where
the tree abounds. it serves a still more
important purpose in the preparation of
fine colors. 1t is preferred on account of
the complete and rapid manner in which
it dries, and of the facility of obtaining
it perfectly linpid. which is done by diff
fusing it upon water in large shallow
vases.
In copper-plate printing. walnut oil is
considered, in Paris indispensably nee
essary for fine impression in black or
i'll colors. But there are peculiar modes
OF preparing it for the several colors with
which it is to be mixed Thus. for
white, blue, light green. and the inter-
mediate shades, it is reduced by boiling
to two-thirds of its bulk; but. for dark
green and black, to one-fifth. which
leaves it thick, semi-huid substance.
10 facilitate the process. one-tenth part of
linSeed oil is added to it: it is then placed.
Ill an IRON or copper vessel, over an act
tive, clear fire. When it begins to boil
rapidly, the vessel is uncovered. and the
oil takes fire by contact with the flame
and burns till it is reduced to the proper
consistency: sometimes it is not allowed
TO kindle, but. when the ebulltion COM
mehceS, crusts of bread are thrown into
it, which remain till the necessary eyap-
Grafton is effected. and are then taken
out, charged with mucilaginous particles.
The principal advantage of this oil. in
the preparation of white lead for paint
ING the interior Of houses as well As the
colors employed in copper-pate printing.
Is the longer and more perfect preserva-
: ton of the tints. The backs of prints
: done with it do not turn yellow like
: others.
= fine stomachic liquor is made with
the fruit of the walnut gathered a month
, before its maturity. Twelve green nuts
| in the husk are bruised and thrown into
pint OF good brandy: after they have
stepped three weeks, the brandy is filter
: ed through brown paper and quarter
. of pound of loaf sugar is added This
t cordial improves with age.
Dyers obtain by boiling the husks
/ when they begin to decay. and the bark
0 OF the roots. "A substantial dark brown
. with which they dye woolens. Cabinet
e makers also make use of it in staining
= other pieces of wood in imitation of wal
e nut.
n Among the American walnuts which
h are found east of the Miss issipp. the
black walnut bears the greatest resem-
= blance to the European walnut in its
Y general appearance. in its flowers and
Y fruit, and in the quality of its wood: in
j. foliage they are Strikingly different.
Y The wood of the European walnut is in
ferior in strength and weight. and. | be-
e lieve. far more liable to injury from
= worms.
II Twenty or thirty years ago. before
t. mahogany was imported in such abund-
: ance into Europe. walnut-wood was en-
|. ploYed almost exclusively in cabinet
It making In the country it is still in gen
II eral use. and the furniture made of it i,
e far from being inelegant. especially
i pieces obtained from such old trees as
V bear small and thicll-Sheled nuts. 1t is
II preferred for the stocks of muskets and
n in Paris and Brussels no other wood is
o used for the panels of carriages. The
old trees furnish excellent screws for
d large presses. Great quantities of wood
e en- shoes are manufactured of walnut.
# which are more highly esteemed than
= others.
e The wood of the European walnut is
= largely exported from the south of
d France to Holland and Germany; for
e merly it was carried to England.
lie Like other fruit-trees, whose perfec-
=. ton is among the ''noblest conquests of
r industrious man." the walnut has been
o greatly improved by long and careful
is cultivation. There are seven or eight
n cultivated varieties, whose superiority is
d principally apparent in the augmented
|. size of the fruit and in the diminished
It thickness of the shell. OF these the
lie most esteemed, after that which hf We
lie described, are the st. Jean. and the
lie Jauge walnuts, The st. John walnut is
V a variety obtained within a few wears.
If III yields frult as large and as abundant
d as the common walnut, and for that part
Il of Europe which lies beyond the 18th de-
&c gree of latitude it possesses an advantage
i in opening its vegetation three weeks
e later and in being thus secure from the
n injuries of frost. The .Jauge walnut is
d chiefly remarkable for the size of its fruit,
d which is twice as large as the common.
" 1t is unproductive and the kernel doesn't
le fill the shell. The Jauge nut is made in
le to cases by jewellers and furnished with
is trinllets for the amusement of children.
A. The wood of the black walnut is al
cS ready superior to that of the European
lie walnut; and it will acquire still finer
is grain when it is raised on lands that have
If been long under cultivation. 1t is solely