1856,] The Atmosphere a Source of Timber GroivtJi, etc. 127 



THE ATMOSPHERE A SOURCE OF TIMBER-GROWTH. 



A RECENT work of science gives the following novel experiment, which 

 settles a question of some importance in philosophy : 



" Two hundred pounds weight of earth was dried in an oven, and 

 afterward put into an earthen vessel. The earth was then moistened 

 with rain water, and a willow tree, weighing five pounds, was placed 

 therein. During the space of five years the earth was carefully watered 

 with rain water, or pure water. The willow grew and flourished ; and to 

 prevent the earth being mixed with fresh earth or dust blown to it by 

 the winds, it was covered with a metal plate perforated with a great 

 number of small holes, suitable for the free admission of air only. After 

 growing in the air for five years, the tree was removed, and found to 

 weigh 169 pounds and about three ounces; the leaves which fell from 

 the tree every autumn were not included in this weight. The earth was 

 then removed from the vessel, again dried in the oven, and afterward 

 weighed. It was afterward discovered to have lost only about two ounces 

 of its original weight; thus, 164 pounds of woody fibre, bark and roots 

 were certainly produced ; but from what source ? The air has thus been 

 discovered to be the source of solid element at least. This statement may 

 at firsf appear incredible; but, on slight reflection, its truth is proved, 

 because the atmosphere contains carbonic acid, which is the compound 

 of 714 parts, by weight, of oxygen, and 338 parts, by weight, of carbon." 



■ <••* » 



PRESERVING BUTTER. 



Farmers of Aberdeen, Scotland, are said to practice the following 

 method for curing their butter, which gives it a great superiority over 

 that of their neighbors : 



" Take two quarts of the best common salt, one ounce of sugar, and 

 one ounce of common saltpetre ; take once ounce of this composition for 

 one pound of butter, work it well into the mass, and close it up for use. 

 The butter cured with this mixture appears of a rich and marrowy con- 

 sistence, and fine color ; and never acquires a brittle hardness, nor tastes 

 salty. Dr. Anderson says : ' I have eaten butter cured with the above 

 composition, that has been kept for three years, and it was as sweet as 

 at first.' It must be noted, however, that butter thus cured requires to 

 stand three weeks or a month before it is used. If it is sooner opened, 

 the salts are not sufficiently blended with it, and sometimes the coolness 

 of the nitre will be perceived, which totally disappears afterward." 



