;uru fwskntbm 
X. A. WILLARD, A. M., EDITOR, 
Of Little Falls, Hebkimkh County, New York. 
* NORTHWESTERN DAIRYING. 
[Concluded from page 219, last No.] 
Feeding tlio Slock. 
The food steamed in the momiug is thrown 
out into the car and led to cool till evening, 
when it is just pleasantly warm to the hand, 
and is ready for feeding. The night’s steam¬ 
ing is treated in the same way for the morn¬ 
ing feed. The cars are run along the central 
alley between the heads of the cows, and 
each animal receives her share in the manger 
before her. The two boxes of steamed food 
are sufficient for one feed of one hundred 
and forty head of cattle. It will bo seen, 
therefore, that, in addition to the straw, the 
one hundred and forty head get sixteen 
bushels of meal, or about three and a half 
quarts of ineal each per day. The cows are 
very fond of their rations, and, under this 
treatment, were looking sleek and in good 
condition. 
Mr. Tkuf.sdell’s estimate shows about 
twenty-five per cent, gain in cost of feed 
over the ordinary method when hay is used, 
to say nothing of the important saving made 
in converting his straw into available ma¬ 
nures. The stock are wintered in this mau- 
ner, and when the cows begin to come in 
milk, he commences feeding hay. 
The stables, we should have remarked, 
are well lighted and ample provision made 
for ventilation, so that the stock have really 
a luxurious abode in their winter quarters. 
The Manure*. 
The manure cellar is immediately under 
the cow stables, and is well lighted and ven¬ 
tilated In the fall of the year, or during 
summer, when the work is not pressing, 
muck, which has been thrown out of the 
ditches and dried, is carted into the cellar 
and piled in the central alley, to he used as 
an absorbent. From five hundred to eight 
hundred loads of muck are thus stored annu¬ 
ally. Thu liquid and solid excrement from 
the cows goes down into the cellar through 
the opening in the stable floor, as we have 
before described, and every day or two the 
muck from the central alloy is thrown upon 
the dung until all moisture is absorbed. We 
went down into Lho manure cellar, atul was 
surprised to find an atmosphere so free from 
gases and disagreeable odors, 
Mr. TtiEsoELL'a system here is, without 
doubt, a good one, and the large quantities 
of manure annually made must in a few 
years give ample returns upon the farm. A 
part of this manure is used for top-dressing 
meadows and new seeded lands in the fall 
at the rate of about twenty loads to the acre, 
evenly spread and brushed down fine, and, 
about fifty acres are annually treated in 
this way. 
Cost of Taking Cure of Stock. «fcc. 
Under this arrangement ot barns and ma¬ 
chinery, two men will take care of one hun¬ 
dred anti forty head of cattle, steaming the 
food, cleaning the stables and doing all -the 
work necessary for the care and comfort of 
the animals. 
There are two open yards, one on each 
side of the barn, where the cows from each 
stable are provided with water, which is 
pumped from a never failing well. These 
yards are partly planked, and are to be 
wholly planked the coining year. 
The Hogs uud their Quarters. 
The hog department is a building sixty- 
four feet by twenty six feet, arranged for 
every convenience, where one hundred hogs 
are kept. In summer they get whey and 
middlings; but about the first of October 
corn and barley meal is wet up in the steam 
boxes and cooked into pudding and then fed. 
This cooking of the hog feed makes a 
saving over raw food of thirty-three per 
cent. As soon as the hogs are fat they are 
taken to the slaughter-house, which is fitted 
up with every convenience, where they are 
killed and the pork packed in barrels. 
Tlie Engine, Other Buildings, ifcc. 
The engine which drives the machinery of 
this establishment has a capacity of fifteen 
horse-power. It stands in a room twenty by 
twenty-four feet, about three rods from the 
barn, and with chimney sixty feet high. 
The other buildings are all conveniently 
located where every kind of work belong¬ 
ing to the farm may be done by the work¬ 
men at odd spells and in bad weather. 
The Men. 
A force of ten men are usually employed 
on the farm, and during haying and harvest 
more, as required, Erast us Tohuy, a very 
capable and energetic man, acting as fore¬ 
man and farm manager of the estate. Mr. 
Touuy boards the men tit the firm house, 
and also manages the dairy department, the 
milk during summer being made into 
cheese, but in whiter is sent to the Chicago 
market. 
What was quite pleasant to see at the 
farm house was the provision made for the 
comfort of the workmen. Each two men 
have a room by themselves, furnished and 
kept in the neatest order. Then, at the end 
of the hall leading to the men’s rooms, is a 
large room, provided with stove and appro¬ 
priate furniture, including a small library of 
useful books, where the men can assemble 
and spend their evenings or leisure hours 
with comfort to themselves and with a feel¬ 
ing that they arc not intruding or intruded 
upon during their spare time. 
We have no space to describe further the 
many admirable arrangements upon this ex¬ 
tensive dairy farm, but it will suffice to say 
that it merits the name by which it is known 
us the Model Farm of Wisconsin. 
Cost mill l'rolits. 
Among the leading questions of interest 
to the practical farmer who has followed us 
in our description of the Truesdell farm 
are the cost, and profits of such an establish¬ 
ment. Wo have already occupied so much 
space that the figures must be given in brief, 
as follows: 
Cost of land... 
For stock of every description.. 
Tools, wagons. Ac.. —.. 
Cost of buildings. 
.. *134,490 
.. ll,S«0 
iJ.fVHJ 
.. 57.1XMJ 
Grand total.......$110,000 
RET TONS FROM TUE FARM IN 1808. 
Cbeesesold. $9,000 
Pork. 2,000 
Young horses. 1.0QO 
Young stock. 3,iXK) 
Total. $15,000 
From this last amount deduct money paid 
out in labor for running fhe farm, exclusive 
of food raised on the farm to supply board 
of bands, <fcc., $ 3 , 000 , and there is left a bal¬ 
ance of $12,000 — a very fair interest, it will 
he seen, on the capital invested. 
Hut it must he remembered that Mr. 
Truesdell has really but just commenced, 
and has not yet got his farm in working 
order. The receipts will continue to In¬ 
crease as the land is got into shape and 
made more productive. Mr. Truesdell, 
too, is not a farmer by profession, and tin; 
whole business was new to him three years 
ago. But hia success so far shows that there 
is money to be made at farming, and lie is 
well satisfied with results. 
The Adjoining Farm. 
We may add, in closing, that Mr. Trttes- 
dell’s only son owns a farm ot five hundred 
acres adjoining that of his father. It, has an 
elegant mansion, and is fitted up with barn 
and outbuildings on the same plan as those 
described, but smaller, a herd of seventy 
cows being kept, on the place. The young 
man is exceedingly active and intelligent in 
Ida management, and we shall bo surprised 
if he does not make his mark as one of the 
beat dairy farmers of the West. 
-- 
TAX ON CHEESE SALES REMOVED. 
Some time back we referred to the ruling 
of the Commissioner of Internal Revenue in 
regard to the tax on cheese sales, and pointed 
out the injustice of imposing such a tax 
upon the cheese interest of the country. 
Resolutions were passed by the American 
Dairymen’s Association touching this mat¬ 
ter, and a committee was appointed to have 
the question fairly presented to the Commis¬ 
sioner with a view of obtaining relief from 
this onerous tax on cheese factories. 
All the facts of the case wore submitted to 
the Commissioner by W H. Comstock, Esq., 
of Utica, on the part of the factories, and 
resulted in the following ruling by the 
Commissioner, removing the burthen com¬ 
plained of: 
“ 1st. Unless the proprietor or his agent 
sells the cheese, there is no liability. 
2 nd. There would be no tax upon the sale 
made by a committee composed of tlio pro¬ 
prietor and one or more of the patrons. 
3 d. It is understood that the contract to 
manufacture the cheese at a certain price per 
pound docs not include the sale of it; that 
the proprietor’s contract with and relations 
to the patrons as a manufacturer terminate 
with the making of the cheese, and that if 
he makes sale of u part or the whole of it, 
he usually does it under a subsequent con¬ 
tract and always under a distinct one. That 
in selling, us in making, lie is not the em¬ 
ploye of an Associtdion, but acts for each 
individual patron who thinks proper to em¬ 
ploy him; and that his lien lor his pay as a 
manufacturer is not upon all the cheese for 
all the pay, but is upou the pro-rata share 
of each patron for the sum due from him." 
“ I uin of the opinion," says the Commis¬ 
sioner, “ that in such a ease the tax in ques¬ 
tion should not be assessed upon the propri¬ 
etor’s sales, 'even though he acts us sole 
agent; that in making them he acts iu a 
second and different capacity from that of 
manufacturer, and that, ids sales should be 
treated as though they were made personally 
by the individuals who employ him. 
“The fact that the manufacturer is a firm 
instead of tin individual would not of course 
change the ruling provided the relation be¬ 
tween the patrons of the factory and the 
fictitious person known as the firm are as 
above stated.” 
This places the matter as it should be 
and will he gratifying to those engaged in 
the dairy business. 
-- 
We are alml to receive- an<l answer questions 
and publish the experiences of Dairymen. 
Qomfstic (Iwoncntn. 
CONDUCTED 15Y MARY A. E. WAOER. 
COOKING BEANS. 
[Somebody has grown poetical ovor a Utah of 
baked beuns, and semis us the following graphic 
effervescence, which has tlie merit at least of uniquo- 
iiosh of theme:] 
If, my dour Rural, you ever should wish 
For breakfast or dinner u templing dish 
Of the beans, so famous In Boston town, 
Yon must read the rules 1 here lay down: 
When the sun bus sot in golden light, 
And round you fall tho shades or night, 
A large deep dish yon tirst prepare, 
A quart or bonus select with earo; 
And pick them over, until you find 
Not a spook or a mote Is left behind. 
A lot of cold water on them pour 
’Till every bean Is covered o'er, 
And they seem to your poetlo eye 
I,Ike pearl* In the depth of tlio sea to Ho: 
Hern, if you please, you may let them stay 
*TIH jnst after breakfast tho very uoxt dny. 
When a parboiling process must be gone through; 
(1 mean for the beuns, unit not for you :) 
Then, if In your pantry, there still should bo 
That bean pot, so famous In history, 
With all due deference, bring It out. 
And, If there's a skimmer lying about, 
Skim half id’ the beans from the boiling pan 
Into the bean pot, ns fast oh you can ; 
Then turn to Biddy and calmly tell licr 
To tako a huge knife and go to tho cellur; 
For you renal. Imvo, liku SHY DOCK of old, 
" A pound of lleah," ere your beuns grow cold ; 
But very unlike that ancient Jew, 
Nothing but. pork will do for you. 
Then tell otioe nioro your tuulden fair, 
In t he choice, of the piece to take great care ; 
For a streak ol' fat and a streak of lean 
Will give the right llavnr to ovary bean I 
This yon must, wa sh, and rinse, and score, 
Poe into the pot, and round it pour 
Tho rest, till the view presented scorns 
I .Ike uo Island of pork In an ocean of beans; 
Pour on boiling hot water enough to cover 
Tho tops of the beans completely ovor. 
Shove into the oven and bake till dono, 
And the triumph of Yankee cookery’s won ! 
+♦+- 
SUNDAY DINNERS. 
Litcy Lamb of Fayetto, Inch, sends us lior 
modus opcraiuii. In discussing this question 
with Sonus Indies, after all (lie pros ami cons 
had been well ventilated, it, was the unani¬ 
mous concession that it required excellent, 
management to enjoy Sunday thoroughly 
without sandwiching in a Gentile some¬ 
where. Lucy’s theory is practicable, cer¬ 
tainly, but she must be dreadfiilly tired on 
Saturday nights. But read her letter: 
“Noticing In your issue of the Gth nit. 
an article entitled ‘Sunday Dinners,’ my 
sympathies were aroused for the author, as 
well as for all other mfforing sisters, many of 
whom would, doubtless, make similar com¬ 
plaints if they could get away from their 
knehens long enough. 
“ ‘ A. M.’ is not alone in her unenviable 
position. But that there arc scores of others 
in the same difficulty is small comfort to her 
or them. I have known some good and in¬ 
telligent women who were literally slaves to 
the palates and stomachs of their families, 
and who really had no Sabbaths; hut, if 
possible, labored more incessantly on the 
blessed day of rest than on all the other six. 
“ T was brought up in much the same 
manner as your correspondent, namely, to 
make a. grand effort to get up something 
immensely nice for the Sunday’s dinner. At 
the commencement of my own housekeep¬ 
ing experience, 1 inaugurated a different 
system, and for tho benefit of those who are 
tired of spending tho whole Sabbath in 
‘serving tables,’ to say nothing Of 'pots and 
puns, let me briefly give you ‘ a more excel¬ 
lent. way.’ 
“Our Paterfamilias is, in common with 
the rest of mankind, fond of good dinners, 
especially on Sunday, and, in order to render 
the day one of iuuocent festivity, and at tlie 
same time to keep in mind tho command, 
* Remember the Sabbath day, to keep it 
holy.’ 1 make the last day of the week my 
‘ preparation day.’ Friday, even, brings 
with it something of the foreshadowing of 
the Sabbath. If possible, the dining-room is 
cleaned and made ready for the approaching 
rest. Friday evening sees the last ironed 
article of the weekly wash folded away in 
its place, lho last hole in tlio last pair of 
stockings mended. The apples are prepared 
for the pies, the potatoes are brought up 
from the cellar and put in cold water. The 
last thing before retiring, the flour is sifted 
and the sponge made for the bread. If you 
have a stove with a hot water reservoir, you 
can set, the sponge upon the top of it, and 
the wane water will keep at such a temper¬ 
ature as will raise it sufficiently by the first 
dawn of morning at this season. On Satur¬ 
day morning, as soon as the fires arc made, 
knead tlie light dough and set it to rise 
again. Meanwhile, prepare breakfast. 
“I endeavor to have breakfast a little earlier 
on Saturday morning than on other days, 
which gives a good start. While the bread 
rises, other brunches of business can be car¬ 
ried on. Pies arc made of the fruit prepared 
yesterday. If t akes are wanted, they are 
baked. If a ham is to he boiled, prepare 
and put it on to boil. Roast or boiled beef, 
or mutton, turkey, chicken, «&c., are all good 
cold, and roast fowls can easily be warmed 
in the oven before using. An excellent pud¬ 
ding to be eaten cold on Sunday, can he 
made of six tablespoonfuls of raw rice ia 
one quart of rich, new milk, four or five 
spoonf\iIs of sugar, a very little salt, flavor 
with nutmeg, lemon, or vanilla, and hake 
slowly for two hours. Try it, anil see if 
your * lord’ does not pronounce it as excel¬ 
lent as it is cheap and healthful. In cold 
weather doughnuts are in great demand at 
our house, and I always have a good supply 
on hand for the table and lunches from Sat¬ 
urday till Monday. Coffee must he roasled 
and ground, (taking earn to keep it closely 
corked, that it may not lose its aroma,) fruit 
prepared, even tho potatoes can ho boiled, 
mashed and seasoned with salt, butter and 
sweet cream, and made into iililo forms in n 
spoon, ami when required for tlie table you 
have only to lay them in a buttered pan and 
set them in the oven a few minutes. 
“All tlie other branches of culinary art 
must he subservient to that of making bread. 
This lias been a special study with mo since 
I commenced housekeeping, an ignorant, 
school-girl , twelve years ago, and ‘John’ 
says that my delicately-tinted loaves are 
models which Professor IIorsfoud would 
delight to look upon and to tickle his palate 
withal. 
“ Those who must have warm biscuits at 
their Sunday dinner can he accommodated 
at my house, although I shall hake them on 
Saturday, mind you. But they will never 
know it. if wo manage skillfully. Bake them 
as if for immediate use, remove from the pan 
and cool. Fifteen or twenty minutes before 
wanted, put them in a pan, sprinkle with 
cold water and set, them in a moderate oven 
with a paper over them. They will come 
out 1 as good as now,’ and more wholesome.’’ 
--♦-♦-*- 
Apples for Dessert. —Tnlfi* six fair tipples (more 
if required), pave them and tako out the coves, 
leaving- llm apple whole, place them in a stew 
pan amt strew over them one cup of sugar 
(white is best), and add about one pint of water. 
Cover, stow until tender (hut not until cooked 
to pieces) and tako out. on dessert plates, one 
for each person. Stow down tho liquor lo the 
consistency of molasses and pour ov er each one. 
Another iray. ■Prepare ns above, and bake 
them, only filling up with sugar where the core 
is absent mid lurn on a little water. Sweet or 
sour apples can be prepared in the same maimer. 
-Mrs. o. k. Halt,. 
Apples nicely baked and served with sugar 
and croo.ni make a dish for a poet or prophet. 
Oh! it. makes 11s sick for tlio country to think 
about crami,ami tlio (rood things in tlie fanners’ 
cellars. Not half of you f armors' wives appro 
| eiuto your copious mid comprehensive larders. 
I With apples, and wheat, and corn, you have tho 
elements for a luscious meal at any time. Mince 
pies, salerntus mixtures, greasy dishes, sugar 
preserved fruits, should bo unknown In a house 
where apples, or even dried fruits, abound. 
Plenty of wholesome fruits stive doctors' bills, 
uud ward oil disease. 
- *+* - 
Sunday Dinners. —,T. S. It. of Poland writes as 
follows, advising A. M. to follow suit, predicting 
peace in the family and a day of rest to tlio 
wives and daughters: “In regard to Sunday 
dinners, I never Imd lo bring about, any /woce 
terms with tho ‘men folks,' and with nearly 
twenty years' experience in housekeeping, I 
never cookedn Sunday dinner or over had the 
least Intimilt ion 1 luii such a thing was nocossary. 
I will toll you howl manage- I do my week’s 
baking on Saturday; breau, pies, cake, and a 
pan of perk ami beans, for boil or roast, a nice 
piece of boot' 10 slice. Either Is as good cold us 
warm in warm weather, which, with fresh 
bread and other things nceessury to furnish a 
dinner table, will satisfy the digestive functions 
of any man who has not pored ovor his news¬ 
paper from breakfast until noon, and dispenses 
with all I lie bustle and heat incident to cooking 
one.’* 
-*♦> 
Pick It'd Walnuts. A California Indy inquires, 
through your columns, for 11 recipe for making 
these. They are not made of walnuts, which 
are not fit for the purpose, bid of butternuts, 
though l imy go by the former name. Select tho 
nuts the last of June, when they are soft 
enough to prick with a pin, though fully grown. 
Scald them Immediately in boiling water to pre¬ 
vent hardening; mb olf the gum and fu/./.y 
adhering matter with a cloth, prick well with a 
fork all over, and soak for several weeks in salt 
and water, changing lho walor every day or 
two to soak out the vegetable mutter. Test 
Homo of them in vinegar, to see ir soaked 
enough, before pickling a largo quantity. They 
make a delightful pickle, and the vinegar in 
which they are put, If boiled down without 
burning, makes the very Hue condiment known 
as walnut catsup. Northwest. 
Drown Urcail. Mrs. M. E. Cable sends the fol¬ 
lowing recipe, which (she claims makes bread 
nearly us good as the famous Boston brown 
bread. Wo sincerely hope it makes betterOne 
pint of Indian meal, one pint of council or 
wheat middlings, two pints of buttermilk, one 
half teacup of molasses, one heaped teaspoon fill 
of soda. Htir with a spoon. Hel In the oven 
mil iJ browned over, then put It In a steamer and 
steam two hours or more. After steaming, set 
in oven to dry olf. 
--♦♦♦- 
Dine Monday. Mrs. A. fi. IfUNTER, Dryden, 
N. V., writes us that she does not agree with the 
“Blue Monday" man of tho Kltcai., and adds: 
“If lie will eomo to our house on Monthly, he 
will tlnd It as pleasant a day as any in the week. 
I cun it rise at 5 o’clock A. M. and have my wash 
out at 9 o’clock A. M., — also the breakfast and 
dishes out of tho way. And everything Is just 
as pleasant as he says Aunt Mor. lie's Tuesday’s 
washing is. My family consists of four." 
-«**- 
Kale’s Pudding. One coffee-cup of molasses 
and one-hall’ cup of lard, well beaten together; 
one-half cup sour milk; two eggs, well beaten 
with one teaspoon of soda ; ono and a half cups 
of Hour; spice to taste. Put tho soon and eggs 
in hist. Put a cloth in a I in dish, pour in the 
mixture, and cover over with the end of the 
cloth. Huil in steam for two horn’s or more. 
To bo oaten with hot sauce. AnmicJ.Conyuks. 
j|rifntific tnVtr fistful. 
CHICAGO EQUATORIAL TELESCOPE 
Prof. Barnard of Columbia College, has 
written an interesting letter to tho College 
Courant, of Yale, fieneriptivo of tho groat 
equatorial telescope of Um Dearborn Uni¬ 
versity of Chicago, of which tho Professor 
says that, if it is not the largest in actual 
existence, he would not know where to look 
for a larger one mounted and in use. In 
comparison with the Harvard equatorial, the 
Chicago instrument, lias a light as three to 
two. Tho clear illuminating aperture has a 
diameter of eighteen and a half inches, while 
that of Harvard measured fifteen. Tho 
whole diameter ol' the Chicago objective, 
mounting included, is twenty inches. The 
defining power of this glass is unrivaled, as 
has been satisfactorily proved by the dis¬ 
covery it enabled its constructor, Mr. Clark, 
to make of tho companion of Birins, a star 
which was confidently believed to exist, but 
which had eluded the refractors of Cam¬ 
bridge and Pultova (of exactly the same 
capacity,) and the reflectors of Mr. Lessei.i. 
and Lord Rosse. 
The history of this magnificent, telescope 
is singular. It was made to order for tho 
University of Mississippi, and was to have 
been erected in an observatory already built, 
and still standing at, Oxford, in that State, 
the order for its construction having been 
obtained chiefly through the. untiring efforts 
of Professor Barnard himself. The war 
came to change the destiny of the instru¬ 
ment, and Professor Barnard thinks that 
Chicago would not have been in possession 
of this magnificent object, glass but for the 
order given by the Mississippi University. 
It is just matter of pride that, American skill 
and science have produced this marvel 
among telescopes. 
-- 
HOT SPRING IN NEVADA. 
A Civir. Engineer on the Pacific Railroad 
writes that he has seen a remarkable curi¬ 
osity—a natural hot spring—up in Nevada, 
which he describes as situated in a crater one 
hundred and fifty feet long in one direction 
and seventy-five in the cither—a mammoth 
hath tub in shape. The depth of the water 
is unknown, no lines brought here having 
been long enough to reach the bottom. In 
one part the water is just hot enough to en¬ 
able the hand to be held In it, and the re¬ 
mainder varies from this to lukewarmness. 
The walls are nearly vertical, and you can 
imagine the luxury of a plunge into it, with 
no fear of striking bottom. Just think, too, 
of swimming about on a cold November day, 
with the rising steam deposited iu frost upon 
the rocks, in Water which is of a temperature 
perfectly luxurious. The water tastes slightly 
of sulphur, iron, and lime. 
■-■ ■■ ■ - • 
CAMPTULICON. 
This substance is much used in England 
(but only of late introduced in tho United 
States) as a substitute for carpets or oilcloths, 
especially in public libraries and churc hes, as 
it deadens the sound of footsteps to a re¬ 
markable degree. It, is made by a combina¬ 
tion of powdered cork and the poorer quali¬ 
ties of India rubber, and is painted or orna¬ 
mented on the surface like oil cloth. It is 
not suitable for chambers, as being a good 
conductor of heat, and feeling as cold to the 
bare feet as wood or oil-cloth. A convenient 
application of this substance is for cleaning 
knives, and is made by covering a strip of 
wood with it ; then sprinkling the surface 
with tlie cleaning powder, and rubbing on 
the knife. The surface does not wear away, 
and the result is very satisfactory. 
-- 
Ornament* of Spun Glass. Du BBDFFAUT, in 
Paris, recently exhibited articles muds of spun 
glass, such ns hcud-dresses, watch chains, curled 
and smooth ostrich feathers, etc. The usual ob¬ 
jection to glass fabrics of brittleness does not 
apply hero, us the thread is aa Him us a spider's 
web. It is not lul’ertnr In strength to tho best 
wool, while far exceeding it In bounty. The flex¬ 
ibility of tho i bread is such that It, may be 
worked in tlio sowing mueblno. 
--<*-*-«,- 
Preparation of Glycerine.—Four parts, by 
weight, yolk of egg, to tie rubbed in n mortar 
with live, purls of glycorlnp. This compound 
has tho consistency of honoy, is unctuous, like 
fatty substances, but. is easily removed by water. 
Anpliotl to the skin, ii tonus a varnish, which 
effectually prevents the action of uir. It allays 
tlio Itching iu oiitunoous affect ions. It is unal¬ 
terable, and can bo exposed to tlie air for an in¬ 
definite period. Practical Painter. 
-- 41 - 
Impermeable (Vinein. The following direct- 
I ions are given for making cement impermeable 
by air and steam, which is said to bo superior to 
uuy iu uso for steam and gas pipes“Six parts 
of finely powdered graphite, three parts of 
slaked Mine, and eight parts of sulphuto, urn 
mixed with seven pirns of boiled oil. The mass 
must bo well kneaded until tho mixture is 
perfect. 
-- 
Beetle Oil.- in Switzerland, an oil is extracted 
from booties,and said to be “excellent for salad 
dressing and greasing machinery." In Prussia, 
a powder is made, which is mixed With food l’or 
fattening poultry. In France a young chemist 
has obtained a coloring matter which is a fixed 
yellow, varying front a chrome to a golden. Each 
beetle yields several tenths of a grain. 
