346 
IMPORTANT DISCOVERT-LARD RENDERED FLUID ET MIXING WITH ROSIN. 
Priest, of Lisbon, New Hampshire, described by 
Dr. C. T. Jackson, in his “ Final Report of the 
Geology and Mineralogy ” of that state. 
«The kiln holds about 35 tierces of lime. 
Each tierce holds six bushels. One which I 
measured, was two feet, four inches high ; one 
foot, nine inches head diameter; bilges, to one 
foot, ten inches. The kiln is egg-shaped, and 
measures twelve feet, three inches in height, 
four feet in diameter at the top, six feet, four 
inches in diameter at the boshes (a little below 
the centre). Arch for fuel, two feet high. The 
walls of the kiln are two feet thick, and are 
made of mica slate, lined with common bricks. 
It cost $150. 
“Mr. Priest says that common bricks soon 
glaze over on the surface, and withstand the 
heat sufficiently well. 'Four days and three 
nights are required for burning a kiln of lime, 
and ten cords of wood are consumed in the op¬ 
eration. From two or three men are employed. 
The cost of wood, cut, split, and delivered at 
the kiln, is $1 per cord. The lime Sells for $2 
per tierce, at the kiln.” 
2 ft. Brick Stone 
IMPORTANT DISCOVERY—LARD RENDERED FLUID 
BY MIXING WITH ROSIN. 
Professor Olmsted, of New Haven, has 
lately made the important discovery, that, by 
adding one pound of powdered rosin to three 
pounds of lard, well stirred together, the mass 
becomes semi-fluid at 72° F., and on being 
melted, which it does at 90°, notwithstanding 
if melted alone the rosin requires 300° and the 
lard 97° of heat, the compound will remain 
transparent and limpid at that temperature. As it 
cools, a pellicle begins to form on the surface at 
87°; and at 76°, it remains a dense semi-fluid. 
The discovery of the above-named fact will 
be of great importance to those who use lard 
lamps, as the lard is rendered more fluid by the 
rosin, and the power of illumination increased 
two fifths; yet, after two hours’ burning, it 
loses its brilliancy on account of the wick be¬ 
coming clogged. This will not be an impor¬ 
tant objection in families, while in point of 
economy the gain will be considerable ; for lard 
is worth three or four times as much as rosin. 
To machinists, the discovery is very important, 
as it enables them to make use of lard, instead 
of oil, which is not only a saving in cost, but 
what is of far more importance, the addition of 
the rosin completely neutralises the quality of 
acidity in the lard, which corrodes metals, par¬ 
ticularly brass and copper, to such a degree it 
is unfit to apply to anything not in constant use. 
Professor Olmsted says, a thin coating of the 
compound laid upon a grate or sheet-iron stove 
with a brush, as thin as possible, will keep it 
free from rust all summer, although stored in a 
damp place. 
To soap makers, the discovery is also impor¬ 
tant. If one pound of the compound is added 
to tv/o pounds of common Windsor soap, the 
quality is greatly improved, and the tendency 
that soap has to grow rancid, when in use or 
kept moist, is thus entirely prevented. A Shav¬ 
ing cream of an excellent quality, may be made 
by taking a cake of good shaving soap and 
steaming it soft in a close cup, and mixing half 
its weight of the compound, and working it well 
together; adding a little oil of almonds or any 
other agreeable flavor. 
The same compound applied to boots and 
shoes renders them nearly impervious to water, 
and if applied to the soles, will not soil the floor. 
The uppers will be soft and pliable, and not 
prevented from receiving a blacking polish. 
For oiling carriages, the mixture of lard and 
rosin will be valuable ; and when wanted for 
heavy wheels, a proper consistency may be 
given to it by adding wheat flour, or if greatly 
preferred, black lead. 
No doubt the soap paste above described 
would be a good lubrication for carriage wheels. 
We hope this discovery will increase the con¬ 
sumption of lard, and thereby give an improved 
market to the farmer, and thus enable him to 
turn land into lard, and lard into light, and in 
the mean time enlighten his mind and improve 
his condition. 
Alderney Butter—Choice Grapes.— We re¬ 
ceived, a few days since, fromR. L. Colt, Esq., of 
Paterson, through his excellent dairyman and 
herdsman, Mr. Nicolas, a few rolls of the most 
delicious yellow butter we ever tasted. We 
had before eaten of the same at his own table, 
which is liberally supplied with this rare, 
(American,) luxury, from his pure Alderney 
stock. 
And while Mr. Colt is connected with our 
paragraph, we may as well notice the splendid 
collection of choice foreign grapes, at his mag¬ 
nificent villa. Over 500 pounds had been sent 
to market this season from a single conserva¬ 
tory, which brought $1 per pound, besides what 
were used at his table and given away; and we 
presume a greater amount were still clinging 
to the vines, presenting one of the most beauti¬ 
ful sights in nature. When will all our country 
gentlemen learn to bestow their leisure time 
and superfluous wealth thus worthily ? 
White Blackberries. —We notice the pro¬ 
duction of this curious berry, at Danvers, Mass¬ 
achusetts. We wonder if white crows are fond 
of them ? 
