837 



CHESS. 



CHESTNUT. 



mate in a certain number of moves. Problems differ from end games in 

 this, that whereas the latter are actual positions which have occurred, 

 or might occur in play, the former may be built up or constructed, so 

 aa to carry out some idea of the composer. In certain cases, unusual 

 conditions are attached to the solution, such as, that the mate is to be 

 given with a particular pawn or piece, or on a particular square, or 

 without touching certain pieces, or to check every move, or not to 

 check until mate is given, or to compel your adversary to check-mate 

 you, &c., &c. These absurd conditions are much better avoided, the 

 best problems being made as natural as possible. Some composers 

 make their problems in the shape of natural objects, such as an egg, a 

 sword, a pyramid, a cornet, &c., which is even more absurd than the 

 conditions. We append three or four problems of great beauty and 

 originality, together with their solutions. 



No. 1. By CALYI. 



BLACK. 



WlftTE. 

 TTU1TB KOVJXO FISST, 19 TO CHECKMATE IX TWO MOVES. 



No. 2. By D'ORVILLE. 



BLACK. 



WHITK. 

 WB1TE TO MOTE, AND TO CHECKMATE IN THREE MOVES. 



No. 3. BySHAOinc. 



BLACK. 



W11ITK. 

 WHIT* TO MOVE, AMD MATE IN FOt'B MOVES. 



NO. 4. THE CAPPED PAWN. 

 BLACK. 



: 



The above is an example of the Plan Coiffe, or " Capped Pawn," in 

 which, at the commencement of the game, one of the players puts a 

 paper cap or a ring over a particular pawn, and undertakes to check- 

 mate his adversary with that pawn, without being allowed to queen it. 

 In the above position, which is supposed to represent the end of such 

 a game, White having to move is to give checkmate with the pawn in 

 four moves. 



SOLUTIONS. 



WHITE. 



No. 1. 



1. Q. to K. Kt. 2. 



2. Q. or Kt. mates. 



No. 2. 



1. P. takes P. (ch ) 



2. Kt. to K. 6 (ch.) 



3. K. R. P. queens becoming 



a Kt., check-mating. 



1. K. to Q. Kt. 



2. B. to Q. B. 



3. B. to Q. 2. 



4. B. to Q. 4 (ch.), disc. 



check and mate. 



1. R. to K. 5. 



2. R. to K. 8 (oh.) 



3. Kt. to Q. 6 (ch.) 



4. P. mates. 



No. 3. 



No. 4. 



BLACK. 



1. Any move. 



1. K. takes B. 



2. K. takes Kt. 



1. P. to Q. Kt. 5. 



2. P. to Q. Kt. 1. 



3. K. moves. 



1. K. to Kt. 



2. K. to B. -2. 



3. K. to B. 3. 



The solution of a problem should not be <liscovered by setting up 

 the position and moving the pieces about, but by the mental process 

 of studying the diagram and so working it out. 



CHESTNUT, or CHESNUT ; ECONOMICAL USES. This tree 

 is available for a great variety of uses in the arts and domestic economy. 

 There are two kinds, the Sweet Chestnut and the Horse Chestnut. 



The Sweet Chestnut is in most cases cultivated more for its fruit than 

 for any other purpose. In England the chestnut is eaten in many 

 ways- raw, roasted, stewed with cream, made into soup either with 

 milk or gravy, stewed with salt-fish, or used as a stuffing for fowls and 

 turkey. Evelyn speaks of the chestnut as being "a lusty and masculine 

 food for rustics at all times, and of better nourishment for husbandmen 

 than kale or rusty bacon ; yea, or beans to boot." In the south of 

 France and the north of Italy, chestnuts serve in a great measure aa a 

 substitute for bread and potatoes. The nuts laid by for whiter vege- 

 table are those which fall off the trees ; while those which are beaten 

 off are carried to Paris and other large towns for immediate use. As a 

 means of depriving the nuts of their husks, they are trodden under 

 foot by men wearing sabots, or wooden shoes. Chestnuts are dried in 

 France, and preserved for many years ; they are dried by the air, by 

 the sun's heat, by a kiln, or by partial boiling, according to the mode 

 in which they are to be used. The French make many dishes from 

 chestnuts, (ralette is a thick flat cake made with chestnut-meal, milk, 

 salt, and sometimes a little butter and eggs, and baked on a hot stove 

 or iron plate. Polenta is a thick porridge made by boiling the chestnut- 

 meal in water or milk, and stirring it till it forms a thick paste, some- 

 thing like the oatmeal parritch of the Scotch, t'liatiyna is made by 

 boiling the nuts whole, without their skins, in water with a little salt, 

 till they become soft, and then mixing them up like mashed potatoes. 

 Mai-row-ylace is made by dipping the nuts into clarified sugar, and then 

 drying them. The nuts are also frequently cooked by boiling them in 

 water containing the leaves of celery or sage. 



The timber of the sweet or Spanish chestnut is much used for posts, 

 fences, stakes, hoops, &c. The wood is more fitted for such purposes 



