188 THE FARMER AT HOME. 



makers, joiners, book-binders, case-makers, and hatters. The sub- 

 stances from which glue is made, are the shreds or parings of hides ; 

 the ears, before they are immersed in the tanner's vats ; the cuttings 

 and the raspings of horn, from the comb-rnaker, the button-maker, 

 and the horn lantern-rnaker, and the hoofs and horns of oxen, calves, 

 and sheep, from the butcher. These substances are indiscriminately 

 mixed together, and are purified from all grease and dirt by digestion 

 in lime water, the greatest care being taken to remove every piece 

 that is in the slightest degree putrescent. The materials are next 

 steeped and washed in clean water, with frequent stirring, and after- 

 wards laid in heaps, and the water pressed out. They are then boiled 

 in a large brass kettle, with clean water, the fat and dirt being con- 

 stantly skimmed off as they rise, and when the whole is dissolved, a 

 little melted alum, or finely-powdered lime is added. After the skim- 

 ming has been continued for some time, the whole is strained through 

 baskets and suffered to settle, in order that the remaining impurities 

 may subside, and the fat rise to the top. The impurities and fat be- 

 ing removed, it is then returned into a clean kettle, and suffers a 

 second evaporation and skimming. When it acquires a clean darkish 

 color, and a sufficient consistence, which is known by the appearances 

 during ebullition, it is lifted out by a scoop, into frames or moulds, 

 about six feet long, one foot broad, and two deep, where it is allowed 

 to cool gradually. 



GLUTEN. When wheat flour or other farinaceous powders are 

 put into a coarse bag and kneaded with water, that fluid carries off 

 their starch suspended in it, and a tough tubstance is left in the bag 

 which is called vegetable gluten. It is a soft viscid substance, tena- 

 cious, elastic, and very adhesive, having a fibrous texture, and a faint 

 peculiar odor. When exposed to a dry air, it becomes hard and 

 brittle, resembling a piece of glue. In a moist atmosphere, it swells, 

 and undergoes putrefaction, emitting an offensive odor. Yeast or 

 barm, which is employed to excite fermentation, particularly by 

 bakers, is found to have many of the properties of gluten. Gluten is 

 contained in greatest quantity in wheat ; it is also found in other 

 substances, though in small quantity, as in barley, rye, peas, beans, 

 chestnuts, and many others. Tt does not, however, exist in potatoes. 

 Gluten, from its close resemblance to the principles of the animal 

 kingdom, is supposed to be very nutritious. From the changes which 

 it so easily excites in other bodies, it is employed largely in distilling, 

 and also in the making of bread. 



GNAT. An insect fly that feasts on blood, and is the expertest 

 phlebotomist in nature. The gnat is furnished with a proboscis, 

 which is at once an awl proper for piercing the flesh of animals, and 

 a pump by which it sucks out their blood. This proboscis contains, 

 besides, a long saw, with which it opens the small blood vessels at 

 the bottom of the wound which it has made. He is likewise provided 



