400 Intelligence , 8£c. 
phur, and concluded, that 100 parts of the fusee Were composed of 
75 nitre, 1.6 charcoal, 23.4 sulphur. 
Having thus determined the nature and proportions of the ele- 
ments of the fusee, I endeavoured to make a similar one. For 
that purpose, I took a cylindrical stick of a centimeter diameter, 
around which I rolled a sheet of grey paper, impregnated with a 
little glue. I then withdrew the stick ; and when the envelope 
was sufficiently dry, I closed one end with a cork, ( bouchon de 
liege) which entered with some difficulty. The envelope thus pre- 
pared, I made a mixture in the proportion above indicated, and 
having reduced it to a hard paste by a little water, I introduced 
the same into the cylinder, compressing it strongly with a musket 
ramrod. When the dissication of the mixture was completed, I 
lighted it ; the phenomena which it presented were precisely simi- 
lar to the English fusees. It burns in a similar manner, with de- 
flagration, and in the same time, as the society may convince them- 
selves by those which I have the honour of presenting to them. 
Arch, cles Decouv. de 1810., 
PRESERVATION OF BUTTER. 
One part of sugar, one part of nitre, and two parts of the best 
Spanish salt, are to be finely pulverized together, and kept for use ; 
one ounce of this is to be mixed thoroughly with 16 ounces of the 
butter, as soon as it is freed from the buttermilk ; it is then to be put 
into a close and perfectly clean dry vessel, from which the air is to 
be carefully excluded, and it will remain good for many years. 
Johnson’s Animal Chemistry ol. 1. p. 149. 
ENGLISH CHEESE. 
According to Parkinson, the Stilton is made of the curds from 
sour and sweet milk mixed together, and the whey pressed lightly 
out ; and the richness depends in some measure on the quantity of 
cream. It is afterwards turned often, and not dried too quickly. 
Cheshire cheese is made of new milk, and its rich flavour and mel- 
lowness are owing to an addition of sweet beef suet, or any other, 
which is poured into and mixed with the curd, with a sufficient 
quantity of salt to keep it from rancidity. It is found that the hot- 
ter any kind of cheese is put together, the sounder it will be ; and. 
the colder you put it together, the richer it is, and the sooner it 
will decay. Idem , vol. l.p. 155. 
