Gleanings. 571 
GLEANINGS. 
Sweetening Butter. — Mr. Trevelq;an has communicated to the 
Mechanics^ Magazine, the following item of dietetic improvement. 
Whilst making some experiments, it occurred to him that butter, 
either fresh or salt, possessing a disagreeable effluvia and flavor 
might be rendered perfectly sweet by the addition of a little car- 
bonate of soda. On trial this surmise proved correct. The pro- 
portions are, carbonate of soda 2| drachms to butter three pounds. 
In makiug fresh butter, the soda is to be added after all the milk 
is washed out, and it is ready for making up. The unpleasant 
smell is produced by an acid, which being neutralized by the alkali, 
disperses at the same time the disagreeable flavor. This acid is 
generated by peculiarities in the constitutions of some cows, by 
the condition of certain fodders, by the length of time the cream 
is kept before being churned, but too often by the dairy utensils 
not being kept thoroughly clean. Soda produces the same results 
when added to the culinary greases — as drippings, lard, &c. 
Raw and Cooked Food. — The following table shows the differ- 
ence in bulk between cooked and uncooked food, and as disten- 
sion forms an important point in the philosophy of feeding, the 
reader will be able to determine for himself the relative value of 
each. The table is taken from the Cora, of Patents' Report: 
4 measures of Oats have been increased by cooking to 7. 
10. 
« 14. 
•« 13. 
« 10. 
« 15. 
Value per acre of certain kinds of Food. — The following cal- 
culation gives the relative value of certain kinds of food per acre: 
Average pro- No. of lbs. of 
Crops. duce per acre. true nutriment. 
Beet, Mangel Wurzel and Turnips, 30 tons. 672 lbs. 
Beans, 30 bu. or 1,980 lbs. 594 lbs. 
Potatoes, 8 tons. 358 lbs. 
Peas, 20 bu. or 1,160 lbs. 348 lbs. 
Barley, 36 bu. or 1,872 lbs. 243 lbs. 
Jerusalem Artichokes, 10 tons, 224 lbs. 
Wheat, 25 bu. or 1,500 lbs. 180 lbs. 
Oats, 30 bu. or 1,200 lbs. 132 lbs. 
Chinese Flax. — Among the results of the extension of British 
intereourse with China, we have to record the introduction of Flax. 
Messrs. Hargreaves, of Leeds, have received samples of Chinese 
4 
(( 
Barley 
c< 
4 
t( 
Buckwheat or Bran 
4 
(( 
Maize 
« 
4 
(( 
Wheat 
ii 
4 
« 
Rye 
« 
4 
(( 
Beans 
<( 
