Mechanical Science. ^4l 



with equal effect, by laying a few leaves, green or dry, on the 

 article to be preserved. — PAt7. Mag. 



11. Preservation of Turtiips.— Messrs. Staines and Cowley 

 preserve turnips during the winter for cattle-feeduig, by cutting 

 off the tops, taking especial care not to injure the crowns, 

 and then piling them up methodically on straw into a heap, 

 covered exteriorly with straw. In this way they were found to 

 keep in a perfectly sound state during the winter, and to be 

 excellent food for cattle.— jTrans. Soc. Arts, xl. 29. 



12. Yeast.— The following methods of making yeast for 

 bread are easy and expeditious. Boil one pound of good 

 flour, a quarter of a pound of brown sugar, and a little salt, 

 in two gallons of water for an hour ; whea milk-warm, bottle it 

 and coric it close ; it will be tit for use in 24 hours. One pint 

 of it will make 181b. of bread.— To a pound of mashed potatoes 

 (mealy ones are best), add two ounces of brown sugar and two 

 spoonfuls of common yeast, the potatoes first to be pulped 

 through a cullender, and mixed with warm water to a proper 

 consistence. A pound of potatoes will make a quart of good 

 yeast. Keep it moderately warm while fermenting. This 

 recipe is in substance from Dr. Hunter, who observes that 

 yeast so made will keep well. No sugar is used by bakers 

 when adding the pulp of potatoes to their nsmg.— Yorkshire 

 Gazette. 



13. Prevention of Dry Rot.— From an observation of the 

 power of perfumes in preventing mouldiness, Dr. Mac Culloch 

 was led to make some trials on wood, with a view to the pre- 

 vention of dry rot. The results were favourable, but Dr. M., 

 not having power to resume the experiments, recommends 

 them to other persons. A cheap odorous oil is the substance 

 required. 



14. Paste.— Dt. Mac Culloch, in a paper on the power of 

 perfumes in preventing mouldiness, gives the following direc- 

 tions for the preparation of a paste, which, as it will keep any 

 length of time, and is always ready for use, may be of great 

 service to mineralogists and others. " That which I have 

 long used in this manner is made of flour in the usual way, 

 but rather thick, witii a proportion of brown sugar, and a small 

 quantity of corrosive sublimate. The use of the sugar is to 

 keep it flexible, so as to prevent its scaling oft^ from smooth 



