1863. 



NEW ENGLAND FARMER. 



157 



vinous fermentation, changing the sugar into al- 

 cohol and carbonic acid. The carbonic acid is set 

 free in the form of minute bubbles of gas through- 

 out the wliole substance of the dough, and be- 

 ing retained by tlie adhesive gluten, it causes the 

 whole mass to swell or rise. These bubbles form 

 the pores or small cavities, which in well made 

 bread are small and uniform, — but if the dough is 

 too watery, or not well kneaded, or, if the Hour is 

 too fine, there are sometimes large, irregular cav- 

 ities or holes in tlie bread. If the process of fer- 

 mentation is carried too far, the vinous fermenta- 

 tion passes into the acetous, and the alcohol is 

 changed into vinegar, and the dough becomes 

 sour. 



This may be corrected by the addition of soda 

 or magnesia, which gives no disagreeable taste, 

 and acts as a gentle laxative, and is wholly unob- 

 jectionable, iiy fermentation, the bread is made 

 light at the esjjense of the sugar in the tlour, which, 

 as I have said, is changed into alcohol and carbon- 

 ic acid, both of which are driven oft' by the process 

 of bakiiig. 



Any method by which a gas is set free through- 

 out the mass answers the purpose. If carbonate 

 of soda is mixed with the flour, and muriatic acid 

 largely diluted be added, the acid and soda unite, 

 forming common salt. And the carbonic acid, 

 previously combined with the soda, is set free rap- 

 idly, forming a very light sponge. This must be 

 kneaded immediately, and forms a very palatable 

 bread, containing nothing injurious. Ammonia, 

 in the form of a carbonate, is often used in making 

 cake. This is often driven off by the heat in bak- 

 ing. The efl'ect of heat upon the gluten and 

 starch in the process of baking is to cause them 

 to form a chemical com])ound which cannot be 

 separated by washing Mitli water, as could be done 

 when they were in the state of flour. In conse- 

 quence of this change, and of its light, spongy 

 form, bread becomes more easily soluble in the 

 stomach. The water added to the flour forms 

 about one-third the weight of the bread. That 

 which is not evaporated, is converted into a solid, 

 and forms a chemical union with the bread. 

 Wheat flour contains all the elements contained 

 in milk and blood, though not in the same pro- 

 portion. These proportions are easily adjusted in 

 the stomach. Hence, wheat is better suited than 

 any other known substance for animal nutrition. 



For the New England Farmer. 

 coirs SUPERPHOSPHATE. 

 Mr. Editor : — In a number of the Farmer, 

 dated March 2Sth, I noticed an inquiry of J. E. 

 Morse, Peterboro', X. II., in regard to the use 

 and benefit of Coe's Superphosphate of Lime. 

 Allow me to answer the inquiry briefly, for the 

 benefit of others as well as Mr. Morse. It is a 

 good topdressing, and profital)le if the ground is 

 well harrowed, so that it is sufliciently loose to 

 receive it ; and then it should be sown on a rainy 

 day. For corn it is unequalled as a sjjecial fertil- 

 izer. A small tablesjioonful in the hill at the time 

 of planting will do very well — but repeated at sec- 

 ond hoeing, it w ill add to the crop twice its cost and 

 mature it ten days earlier, saving the risk of frost, 

 which will pay for the cost. The grain is also 

 heavier and brighter. Three hundred pounds per 

 acre, for corn, or topdressing, is sufficient ; for 

 jieas or beans, seven hundred and fifty pounds 



will answer; for potatoes, I would recommend 

 four hundred pounds, if there is no other manure. 

 When worked into the soil the effect is quite last- 

 ing ; as a topdressing it is sooner spent But in 

 these days of cropping I think few persons in New 

 England can ali'ord to do without it. 



West Meridai, Coniu, 1863. R. Linsley. 



For the A>ir Kn^lantl Farmer. 



METEOKOLOQICAIi RECORD FOR FEB- 

 RUARY, 1863. 



These observations are taken for, and under the 

 direction of the Smithsonian Institution. 



The average temperature of Fel)ruary was 22'* ; 

 average mid-day temperature, 29. The corres- 

 ponding figures for Feb., 1KG2, were 19" and 27*^; 

 for Feb., 18(51, 26*^ and 33". The warmest days 

 were the 1.5th, 20th and 27th, averaging 39*^ ; cold- 

 est day the 4th, averaging 17" below zero. High- 

 est temperature, 46" ; lowest temperature, 23" be- 

 low zero. 



Average height of mercurv in Uie barometer, 

 29.41 inches; do. for Feb., 1SG2, 29.2j inches; 

 do. for Feb., ISGl, 29,21 inches. Highest daily 

 average, 30.()4 inches, on the 5th ; lowest do., 

 2S.63 inches, on the 20th. Range of mercury 

 from 28. 52 inches to 30.12 inches. Rain fell on 

 four days — snow on nine days. Amount of rain 

 and melted snow, 3.12 inches ; do. of snow, 14.50 

 inches; corresponding figures for Feb., 1802, 3.10 

 inches and 31 inches; for Feb., 1861, 2.98 inches 

 and 15.50 inches. There were two entirely clear 

 days ; one day was entirely overcast. It will be 

 noticed tliat the greatest elevation of the barome- 

 ter was about coincident with the lowest tempera- 

 ture, and the lowest barometer with the highest 

 temjierature. 



Average temperature of the winter of 1862-3, 

 25" ; of 18G1-2, 22" ; of 18G0-L 22°. Total am't 

 of snow during the winter of 1.SG2-3, 52.25 inches ; 

 of rain and melted snow, 8.37 indies ; do. for win- 

 ter of 18G1-2, 77 inches and 8.25 inches ; do. for 

 winter of 1860-1, 93.25 inches and 10.53 inches. 



Cluremont, N. II., March, 1863. a. c. 



Health — Our Fed. — Women are not more 

 hardy than men. They walk on the same damp, 

 cold earth. Their shoes must be as thick and 

 warm. Calf or kip skin is best for the cold sea- 

 son. The sole should \ye half an inch thick ; in 

 addition there should be a quarter of an inch uf 

 rubber. The rubber sole I iiave used for years ; 

 I would not part with it for a thousand dollars. 

 ! It kee])s out the damp, prevents sli|)ping, and 

 \ wears five times as long as leather of the same 

 cost. Fur women's boots it is invaluable. Lut 

 ! rubber shoes should be discarded. They retain 

 , the perspiration, make the feet tender and give 

 I susceptibility to cold. Stand on one foot, and 

 ! mark around the outspread toes. Have your 

 ' soles exactly the same width. Your corns will 

 ' leave vou. The narrow sole is the cause of most 

 i of our corns. A careful study of the anatomy (if 

 j the feet and the influence of a narrow sole will 

 satisfy every inquirer. The heel should be broad 

 and long. 



Wear thick, woollen stockings. Change them 

 every day. 



Before retiring, dip the feet in cold water. Rub 

 them hard. Hold the bottoms to the fire till they 

 burn. — Dr. Lewis. 



