Farmers' gazette, and Cheraw advertiser. (Cheraw, S.C.) 1839-1843, July 12, 1842, Image 1
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VOLUME VII CHERAW. SOUTII-CAROLINA TUESDAY, JULY 12, 1842, NUMBEr.***
'J.
By MT? MAC LEA\. I
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For the Farmers' GaZotte.
LKIBKO.
The science of Chemistry, in the Inst
fifty years, has given to man more cor
rect data, whereby he may reason on the
organization and growth of |>ianta, than
all other sources of information together.
c?
Previous to its application to the science
of Agriculture, mystery veiled the reasons
for the truth of facts, which mankind )
were ages on ages acquiring. The Chincse
were a thousand years learning by
experiments without the assistance of scientific
principles, what Europe has d? ?
rnonstrated, by a recurrence to these
principles in fifty. Sir Humphrey Davy, I
by the application of Chemistry to Agri- I
culture, pointed out the correct course
of reasoning, and Loibeg standing on his 1
shoulders, availing himself of the lights
before him, has boldly pushed his enquiries
beyond bis predecessors. A brief
exposition of his organic Chemistry, or
tome of the results of his reasoning it is
thought might amuse some of your readers,
and lead them to a thorough study of
iBApt If i< tfi },p rcrrelfed that the i
HIL ?* *? (\? ? V flf *w ?-r w . -
. .. I
introduction, by the American Editor, is
so abstruse, nnd out of the reach of the
common renders, us to deter them from a ,
perusal of the text.
HlMt'S. j
Humus is that substance in soils,
which is formed by the decay of plants,
nnd is that which we usually call vegeta- '
ble matter. It has received other names
from Chemists, according to the external 1
characters, and properties it possesses,
such as Uliuin, IIuntie Acid, Coal of,
Humus &c. This substance heretofore
fins been considered the principal nutrinient
of plants, which they receive from
& the soil by their roots, and thnt Carbon
or Coal which is known and ncknowl.
edged to he the most abundant ingredient
in plants, is thus received: since the
known abundance or scarcity of Humus
in a soil seems to afford proof incontcsti- j
ble of its correctness. Yet this position,
the truth of which seems settled beyond
dispute, Lcibeg entirely overthrows, and
proves that Humus in the form which it
exists in the soil, does not yield the small,
est nourishment to plants. Without going
into all the proofs he adduces on this sub*
ject, one will be sufficient for the present
purpose.
Alkali's a rid Alkaline earths do exist in
the different kinds of soils, in sufficient '
quantity to form soluble compounds with
Humic Acid. 40,000 square feet, lies. 1
sian, of wood land, (equal to 2G,917 En- J
glish square feet) yield annually on an
ave nge 2650 lb. Hessian, of dry wood,
which contains 5-6 lb. Hessian, Metallic
Oxides. Now, according to estimates, j
1 lb. of Lime combines chemically, with
10. 0 lb. of Humic Acid, 5. 6 lb. of the
metallic Oxides would introduce into a |
tree 6 lb. Hessian, of Humic Acid ; which
admitting Humic Acid to contain 5-8 per
cent of Carbon would correspond to 01
lb. of Hessian drv wood. Uut we have
seen 2650 lb. of fire wood are really produced.
A calculation of the quantity of
Humic Acid which plants can receive under
the most favorable circumstances
through the agency of rain water, will
come as far short in accounting for the
quantify of Carbon contained in vegetation.
A certain quantity of Carbon is taken
away from the forest or meadow, yearly
in the form of wood or Ilav ; and in spite
of this the Carbon in the soil augments.
The origin of Humus is doubtless connected
with this question. Humus, no
one denies, is formed from the decay of
of plants, from whence, then, did the first
plants on the earth receive their Carbon ?
Surely not from tbe soil; for there w as
none. In the coal formations where
plants are found, whose growth was in
fofmer periods of the earths history, they
are almost destitute of roots, but of immense
extension of leaf. The atmosphere
must then he the sourde from
which these plants received their Carbon,
jn the condition of Carbonic Acid gas.
? n.t .1. _ I.
I ne supply 01 mis gas in me aiuioipncic
is kept up with great uniformity by combustion,
putrefaction and respiration of
animals. The proportion of this gas in
the atmosphere, may be regarded ns nearly
equal to 1-1000 part of its weight.
This quantity varies according to seasons,
but the yearly average remains the same. I
In answer to a question that may be raised,
whether this quantity, which seems so
small, is sufficient to supply the whole vegetable
kingdom,on the surface ofthe earth.
The author enters into a calculation, to
show that the atmosphere contains 3,000
billions Hession lb. Garbon ; a quantity
which amounts to more than the weight
of all the plants and of all the Strata of
mineral and brown coal, which exist on
the earth. The quantity of Carbon contamed
in Sea Water is proportionally
ffreater. This ?ns with the elements of
O CJ
water, Oxygen and Hydrogen, is absorbed
by the roots, leaves and all green parts
of plants ; and by the assistance of ligM
and beat are assimilated and produce the 1
growth of plants, the roots and other parts
which possess the same power, absorb con* i
stantlv water and Carbonic Acad. This ,
power is independent of solar lights. In
the shade and during the night. Carbonic
~ n
Acid is accumulated, in nil parts of their
structure; but the assimilation of Carbon
and the exhalation of Oxygen do not '
commence until the eolar rays strike j
them. ?
Humus when in contact with the oxy- i
gen of the atmosphere, is converted into 1
Carbonic Acid ; but this decay of Humus :
cease9 upon the exclusion of Oxygen.
The CarJisnnic Acid which protects the ,
nndeenved Humus from further change is ,
..U .n.lwwl lur fhn rnnlo r\f ttlnnls Ttll>J 14 <
HU30I (ICH 111 I IIV luwia ui IV- ,
is replaced by atmospheric air, by which '
the decay is renewed, and n new portion 1
of Carbonic Acid formed. The roots and 1
leaves act as so many mouths, stomach
and lungs to plants, and the size of a (
plant is proportional to the surface of the .
organs which are destined to carry food ,
to it. Through the process of vegetation
there is an expulsion of matter unfitted for '
nutrition, hence the soil receives again
the greater part of the Carbon which it
had at first yielded to the young plant as
food. This matter thus acquired is capable
of decay and of furnishing renewed
sources of nutrition to another generation
of plants. The leaves in autumn and the
roots of grass, and the like, are converted
into Humus, so that a soil in this form,
receives more Carbon than its decaying
Humus had tost in Carbonic Acid. Thus
it is asserted that plants do not exhaust
the Carbon of a soil, on the contrary they
add to its quantity. This being true, thtir
growth must depend upon the reception
of nourishment in the atmosphere. Plants
thrive in powdered Charcoal, and may he
brought to bLssom and hear fruit, if exposed
to the influence of rain and the atmosphere
; because, says our author, rt is
known to possess the power of condensing
gas within its pores, and particularly Carbonic
Acid, thus preforming all the offices
of decaying Humus.
? O
It has been observed that the elements
of water enter into the composition of
plants. These elements are Hydrogen
and Oxygen ; all the Hydrogen necessary
for the formation of anv organic corn?
D
pound is supplied to a plant by the decomposition
of water. Wax, Fats and Volatile
oils contain no Oxygen ; hence thev
--.V I t,v ||,a ovtrnclinn ftf Carbon
(11V IUI IIIVU \tJ IIIV
from Carbonic Acid; and Hydrogen from
water, by the expulsion of Oxygen. The
known composition of the Organic compounds
generally purest in vegetables'
enables the chemist to state the different
quantity of Oxvgen separated during their
formation. In the formation of Acids the
smallest separation takes place ; in the
formation of neutral substances the
: amount increases ; and in the formation
! of oils there is almost an exclusion of Oxygen.
J O
In the ripening of Fruits, by the action
of sun shine and the influence of heat,
; there is a regular diminution of Acid, by
I the expulsion of Oxygen.
I The next important ingredient in the
j structure of plants to be noticed, is nitro
< gen ; without which in the richest vegefable
mould plants could not attain maturitv
; this enters into the composition of
Albumen and Gluten. Ammonia, compoundedof
nitrogen and hydrogen is the
form in which the rnnt3 of plants receive
their hifrogen. Ammonia is the last product
of the decay nrid putrefaction of
animal bodies. As animal manures act
only on vegetation by the formation of
Ammonia a knowledge of the sources
from whence it is derived becomes doubly^
inlercsting to agriculturists.
By the putrefaction of animal and vegetable
matter, this gas escapes and rises
into the atmosphere, oven from deep recesses
under ground* it has been the
fate of Lei bog, first to publish to the i
world, that this gas, obtained by the at- j
mosphere, as just described} is afforded
to vegetation by raitl water, thoilgli undetected
in atmospheric air; it is found
that onc^fourth of a grain may lie obtained
from one pound of rain water; or
a field ?f 40,000 feet square II. must receive
801b* of ammonia, or 65!b. nitrogen,
provided that 2*500,000 lb* of rain
water fall in the space of a year; which
is the estimated quantity that falls in
some parts of Germany ; in our own
country it is doubtless greater. Ammonia
may likewise he detected in snow water,
and the inferior layers of snow which
rest upon the ground will contain the
greatest quantity. This discovery has
led to the solution of the question which
liny hprotofore mr/z!ed the Agricultural
Chemist. How does (Jypstim, burnt I
day, or oxide of Iron, add to the fertility
of a soil ? That they act as stimulants
to plailfs, nsnromatiCs to the human
stomach, cannot be true ; for plants have
no nerves. It has been ascribed to the
great attraction they have for water; hut
common dry arable land possesses this
property in a greater degree. They act
sitllply in givinga fixed condition to ammonia,
received by rains, and prevents
its escape again into the atmosphere. The
solid excrements of animals contain less
irnmonia than their urine; and human
irine is the most powerful manure for
i-egetahles containing hitrogen ; 100 parts
if wheat grown on a soil manured with
cow dung (a manure containing the
miallest quantity of nitrogen) afforded
only 11.05 parts of gluten and 04 38 parts
starch ; while the same quantity grown
r>n a soil manured with human urine
yielded the maximum of gluten, 35 per
cent. Cultivated plants receive from the
atmosphere the same quantity as trees
and tiie like; hut this is not sufficient
for the purposes of agriculture. It hecomes
the interest of the Agriculturist
to employ all the various means of in- i
eronsing the quantity of ammonia, and i
fixing it in the soil. Leiheg closes the j
chapter on this gas with this somewhat j
remarkable sentence : Carbonic acid, wa- j
tcr, and ammonia contain tlie elements |
necessary for the support of animals and i
vegetables. The same substances are j
tlie ultimate products of the Chemical
process of decayed putrefaction, all the j
innumerable products of vitality resume
after death the original form from which
they sprang; and thus death?the coin*
plete dissolution of an existing genera- |
tion, becomes the sources of life to a new i
one.
In organic bodies substances are like,
wise requisite for the formation of cer- I
tain organs destined for special functions j
peculiar to various families of plants.? !
These substances in solution are imbibed :
by the roots of plants acting as a sponge. !
Substances thus conveyed arc retained
in greater or less quantities, or are cntirely
separated when not suited for assimilation.
The organic acids in the vnrieties
of vegetation, are in combination
with pnt.ash, soda, liine or magnesia.?
These bases regulate the formation of the
acids. The leaves contain more alkalis j
than the branches; and the branches |
more than the stem ; because their office
is to prepare substances for assimilation;
and it is important to remark that any j
one of the alkaline buses may be substi- !
tilted for another, the action of all being
(he same. Unequal quantities of alkalis 1
ill Lrirwlc t Tf'RS I
lie IIMJ'IIIUU III! 111 111, l 111 niiiua ui .
or plants. 10,000 parts of oak wood yield J
250 parts of ashes; the same quantity of (
fir wood only 8'i. Does not this fact
give a reason why old fields that have
heen long in cultivation when turned out
first grow up in pine? The alkalis of
the earth hcing partially exhausted, a i
sufficiency is left for the pine and the
oak follows when a restoration takes ;
place.
The discovery of Leihcg of the supply ;
of ammonia to plants from rain water,
says the North American, will probably !
he carried to a much farther extent. J
Already has it been proved in Germany,
that several seeds of Alpine plants whose
germination lias hitherto been attended
with difficulty will grow readily if sown
in contact with snow.
Some of the most intelligent farmers
in Germany have already testified to the I
value of the new views disseminated by s
Leibeg; and in Franco amongst the *
learned they are exciting general admi- f
ration. A new edition lias been pub- 1
fished, with the addition of extracts from
the lectures of I)r. Dauberrv founded on 1
this work ; discussing the principles^ and j
their practical application ; besides which
they contain the result of thany experi- g
ments undertaken as tests of those prim ^
ciples. d
n
v. From the Aibatiy Cultivator,
-wW V
MANAGEMENT OF POULTRY. {
Messrs. GayJord and Tucker:?I have n
been requested to give you and your rea- j
dt rs some account of my success, in the c
management of domestic fowls. My ex- c
periments having been continued for t|
many years, have wrought in me the c
full conviction, that there is as great a g
difference and as much ground of prefer, p
ence among the breeds or varieties, as 2
there is amnr!g cattle; Having tried a c
great number of different kinds, I have
adopted as mv favorite, the Poland breed,
or the black top knots, as they are familiarly
called. These, iviieii pUre 01 Q
thoroughbred, ate of a glossy coal-black, g
with a large tuft of long white feathers Q
on the top of the head, and are the most d
beautiful domestic fowl probably,, that e
can be found in this country. Their ex- R
cellence consists mainly in their disin- a
clination to set till they are three ar four
11 i I . 11 e 1 1!?
years om, ana wnen wen tea, continuing ^
to lav eggs the whole year, except during o
moulding time, ihis generally commences
in the month of October and November,
and occupies about six weeks, during ^
which time they never lay eggs, p
Last year I kept of the black top-knots,
two cocks and fourteen hens. Early in De
cember, 1840, they hegftti to lay Arid Continued
laying, with occasional intervals of
from three to six days, all winter and j
summer, till about the middle of October,
1841. The whole number of eggs produced,
I did not ascertain; but of the eggs
of three hens, that laid by themselves the
year round, I kept an account, and found
that they averaged 200 eggs each. Only ^
two of the fourteen hefis showed the least c
disposition to set during the year. The S
food thev consumed during one Vent, n
consisted, first of twelve bushels of dnm- a
aged wheat which I purchased at twenty- ^
five cents per bushel, and afterwards r
twelve bushels amounting to six dol- c
lars. This, with a supply of fresh wa- .
ter every day, kept them in good condi
tion, and caused them to produce large
eggs, for all fowls lay larger and heavier
eejrs when well fed, than when thev are
poor.?My fowls have also laid the whole
of this last winter. 1 have never succeed- *
ed so well with any other. 0
Piuffon says, a common hen, well, fed n
and attended, will produce upwards of ?
150 eggs in a year, besides two broods of c
chickens. ? Rut the common hens I (of. s
mcrly kept, always fell much short of this |;
number. t
Were I to describe as the result of my c
experience, what I think the best food for j
fowls, I should say a plenty of grain, not |
much matter what kind, cither boiled or
soaked in water, and in w inter mixed with ,
boiled potatoes, fed warm, twice a day.
Itisalsoof great importance that they r
hare a warm sunny place to stay in dur. *
ing winter, for if left without care tofind '
their roost here and there in an open 1
barn or shed, they will produce no eggs. I
If thev could, it) winter, ho roosted in a v
tight, room, ten feet square, where by s
their contiguity they could mutually im- i
part warmth, their improvement would be rj
mnnifest to the ino>t incredulous. v
The only disease of consequence that t
I have observed among my fowls, has r
been the pip, which is a kind of horny f
scale growing on the tip of the tongue, |
and by u hich thry are liable to be attack- .
ed late in autumn and early in the winter. 1
When attacked with this, they appear c
stupid, stand by themselves, with no in
clination to move about, refuse all food, f
and if not attended to in two or three 1
days, they die. On discovering these
symptoms, they should be immediately t
caught, and with a knife or the thumb t
nail, this scale may be caught on the low- r
er side of the tongue and peeled otf, c
when they will immediately recover. I
Kekpimj Eggs.? Having tried many c
ways of preserving egg-S I nave found
the following to be the easiest, cheapest,
- - ? 1- i ?
surest and best, i nne your ctock, nt-g,
or barrel, according to the quantity you c
have, cover the bottom with half an inch *
of fine salt, ami set your eggs in it close *
together on the swa//e/i'/; bo very pnrtic- f
ula r to put the small end down, for if put I
in any other position, they will not keep I
as well, and the yolk will adhere to the <
shell; sprinkle them over with salt so as <
to fill the interstices, and then put in a- <
nother layer of eggs, and cover with salt, <
and so on till your vessel is filled. Cover ,
it over tight and put it where it will not |
freeze, and the eggs will keep perfectly
fresh and good any desirable length of
time. My family have kept them in '
this manner three years, and found them
? j ? I~:,I i
Ull as gOOU H3 Hliniwill uwnu; M
, we have never had a bad egg since nc
commenced preserving them in this mauI
ner. Tiie trouble is comparitively nothing,
for when we have a dozen or so mote
than we wish to use, we put them ir. the
cask and sprinkle them over with salt; and
when at any future time we wiah to take
them Out, thrv nre accessible and the i
inlt is lininjured. But mark! the eggs j
should be put down before they berome
stale, say within a week or ten days after
hev are laid.
Every man by this process may have
>ggs as plenty in winter as iri summer;
md farmers who make a business of seling
their eggs, may easily calculate the
irofits of preserving them in summer and
elling them in winter. Eggs where ] [
ive, sell frequently In summer at 8 cents,
ind In winter as high as thirty-seven and
i._ir i t.. . r .u
i nan cum* per (iuz. in view ui uicsr i
arious considerations, it must be evident!
hat no investment that a farmer can
nake, will yield 90 great A profit as a few
iollars iri domestic f>wls* They will
ost, probably in no case, more than 50
ents each per year for their fcod; the
rouble of taking care of them is fullv
ounterbalanced by the pleasure they
ive; and they will or may be made to
roducc each on an average; frottl *300 to
50 eggs, besides an occasional brood of
hickens.
The theory of your correspondent 13.,
d your March No. respecting animal
nod being necessary to the production
f eggs, does not correspond with my obervation
of facts. I have for years been
bliged to shut up my fowls during most
f the summer, where they could neith
r get insects nor any kind of animal food,
nd trfet they continued to lay as much as
ny I have ever known to run at large.
The banishri'lent bf docks too, which
e recommends; J HdVd tried, rind ribandned
it as unnaitifal arid Wohse than use.
2ss; for with a good attendance of the
nale, say one to six in summer, and one
o four or five iri Winter, 1 have always
ound the hens to be most profitable.
Buffalo, March, 1842.
MObF OF MAKING SPERMACETI AND Oil
FROM LARD.
Mode of manufacturing Elaine and Stea.
rine from Lard, Patented by John
H. Smith, 122 Front Smith street, New
T* 1 .
J itTK cuy.
To all whom it may concern: He it
mown that I, John II. Smith, of the city
>f Brooklyn, in the county of King*, and
state of New York, have invented anew
md useful improvement in the manner of
epnrating from each other the elaine and
tearine which are contained in lard, by
neans of which improved process the
iperation is much facilitated, and the
iroduct* are obtained in a high degree
<fpurity; and I do hereby declare that
he following is a full and exact descripion
thereof:
The first process to be performed upon
he lard is that of boiling, which may be
fleeted either by the direct application
f fire to the kettle, or by means of
team; when the latter is employed, 1
ause a steam tube to descend from n
team boiler into the vessel containing the
ard ; this tube may descend to the hotom
of the vessel, and be coiled round
in said bottom so as to present a large
icating surface to the lard, provision
icing made for carrying ofT the water and
vaste steam in a manner well known ;
>ut I usually perforate the tube with
tumorous small holes along the whole of
hat portion of it which is submersed lie.
ow the lard, thus allowing the whole of
he etcnm to pass into and through the
ard. To operate with advantage, the
-esscl in which the boiling is effected
hould he of considerable capacity* holdng
say from ten to a hundred barrels*?The
length of time required for boding
vill vary much, according to the quality
>f the lard ; that which is fresh may not
equire to be boiled for more than four or
ive hours, whilst that which has been
ong kept may require twelve hours. It
s of great importance to the perfecting
>f the separation of the stearine and
ilaine, that the boiling should he coninued
for a considerable period as above
ndicatcd*
My most Important improvement in
he within described process, consists in
he employment of alcohol, which I
nixed with the lard in the kettle, or boil:r,
at the commencement of the operaion.
When the lard has become suffi:icntly
fluid, I gradually pour and stir into
t about one gallon of alcohol to every
iighty gallons of lard, taking care to in
:orporate the two as intimately as possi>le
; and this has the effect of causing a
rery perfect separation of the stearine
inc. elaine from each other by the sponaneous
granulation of the former, which
akes place when the boiled lard is allow,
jd to cool in a state of rest* I sometimes
:ombine camphor with thd alcohol,- dissolving
about one fourth off a pound in
o
jach gallon of alcohol, which not tfnly
144ves an agreeable odor to the products^
but appears to co-operate with the nlco.
I10I to elfect the object in view j the cam.
phor, however, is not an essential ingredient,
and may be omitted. Spirit of
' 1 A
lower proot than alcorioi may De useu, uin
not Willi ccpm) benefit..
Alter the boiling of the lard with the
*!sobol has boon continued for a sufficient
length of time, the fire is withdrawn, or
the supply of steam cut off, and the mass
is allowed to cool sufficiently to admit of
its being ladled, or drawn off into hogs*
heads, or other suitable coolers* where it
i 4 to be left at perfect rest until it hai
rooled down, and acquired the ordinitrV
temperature of the atmosphere; as tho
cooling proceeds, the granulatidri ednse
quent upon the separation df the stearine
and claine will take place arid become
perfect. The material ia then to be put
* H . I t I J
into Daps, and pressed moderately, unaer a
press of any suitable kind, which **ill.
cause the elaine to flow nut in a state of
great purity, there not being contairffed
within it any appreciable portion of the
stenrine ; this pressure is to he continued
until the stcarino is as dry as it can be
made in thts waj.
The misses of the solid material thus
obtained are to be rc-melted, and in thto
state to be poured into boxes or pans, of
a capacity of ten or twelve naMons. and
allowed to form lumps which I d nominate
blocks; then when removed from the
vess s md piled, or stacked up for a w k
or l< n days, more or less, tfye roora^contain
hg it should be at a temperature of
nearly 60 degrees, Which will cauac a
sweating or doiSirig from the blocks, and
they will irtiptbve in Quality j the blocks
are then to be rolled in cloths or put into
hags, and therie placed between plrite^
and submitted to very heavy pr&Wdfri \if
means of a hydraulic press. After this
pressure it is brought again into the forrtt
of blocks, and these are to be cut tip by
means of revolving, or other knives, or
cutters; the pieces thus obtained rirfc id
bfc put infd brigs, and subjected to the ad*
tidn of hdt fitter, or of steam, in a pi>*s*
until it bedtimes hard enough to be manu>
factured into candles, or put up lor other
purposes to which it may be desired to ap.
ply it.
The manner of subjecting it to the action
of heated water, or of steam* ?? to
place (he bags containing the stem-he in
in a box, or chest, into which heated water,
or steam, may be introduced, but not
to such an extent as to fuse the stearine.
* ~ " - ?i 1
A loliower is; men 10 oe pmceu ngum**...?
bags contained in the box, or chest, and
moderate pressure made upon them ; the
material will now be found to have acquired
all the required hardness, and to
possess a wax like consistence, such as
would generally cause it to be mistaken
for wax.
1 am aware that alcohol has been Used
for the purpose of separating elaine and
stearine from each other in analytical
chemistry, but the lard or other fatly
matter consisting of these substances,
has, in this case, been dissolved in ttie
heated alcohol, and the whole has been
suffered to cool together; this pr?*jesa
would he altogether inapplicable to manti.
facturing purposes, as the cost would
exceed the value of the product. In my
manufacturing process, instead of dissolve
ing the lard in alcohol, I add a small pro.
portionate quantity of the latter to the
former, the whole of which is driven off*
at an early period of the ebullition, but by
its presence, or catalvtically, disposes th?
elaine or stenrirte to separate from each
other, which they do after long boiling
and subsequent cooling. I do not, thertt.
fore, claim the use of alcohol in scpara.
tingelalne and stoarine from each other#
by dissolving the fatty matter in heated
alcohol, and by subsequently cooling the
solution ; but what I do claim, as of my
invention, and wish to secure by letters
patent, is the within described method of
effectively promoting their separation, by
incorporating alcohol, highly rectifi*-d
8t irits, wilh the lard in small proportionate
quantities; say one gallon, more or less,
of said alcohol, or spirit, to eighty gallohs
of lard, and then boiling the mi*?nre I'of
several hours, by which boiling the whole
of the alcohol will be driven off, but will
have left the elaine and stearine with a
disposition to separate from each other on
subsequent cooling, as herein indicated
and made known.
JOHN H. SMITH.
Witnesses,?T.H. Patterson,U.S.Fitch;
nCSIXESS HORSES.
To the Editor of the N. Y. *'Sjnrit of
the Timet'" Dear Sir,?Your cofreeporu
dent, signing * douth hill," iff the No* of*
July 3, 1841, asks, as to The business
horse, the horse of all work?strong, but
showy, full 16 hands high, not detictaftt
inactivity in the harness, or under the
saddle, but patient and powerful for
draught?Sow is such a variety to be cii.
tained and perpetuated/"
Tr.is quest'on is one of such importance
to the public, that 1 beg to answer it so
far as in iny porter. I cannot pretend to
tell how to produce this most desirable
kind of horse in perfection, bet a little ex.
perience and some observation awl re(lwC'
tion have enabled me to say bor*f d htirma
very nearly of tbo rutpitfed standard,
may be proddced in a toajofity of trials,
by the brccdefsof the (Jnited States, an
cheaply almost as the poorest. 7>/ them
emnlov choice stallions of the Norman
French Canadian breed.
Those who have notseerf will scarcely
believe (for many who have tlr*msclve*
reared such animals do not admit the
cause of their excellence, but attribute
the growth and perfections to " chance")
that an ordinary American mare under
15 hands, put to a stout active Canadian
of 14 or 14,1-2 hands, will produce a foal,
which, (houghsmall, crooked, and inferior
at birth, u ill frequently at 6 years of ago
pass 16 hands in height, be well formed*
.active, true, resolute, unJ kiuJ, and when
*