THE BUBAL MEW-Y08KER. 
18 
iriralifir antJ iscfiil. 
To obtain a sufficiency of Btoam before it can 
bo used as a motive power is quite as necessary 
as to catch your hare before cooking it. The 
crucible! in which inert water is transmuted into 
this giant of energy and usefulness, are the 
steam-boilers. The names given these indicate 
either their shape, position, use, or construction. 
Names from the last source are distinctively de¬ 
scriptive, those from the others merely accident¬ 
ally so. The principle on which they are built is 
determined by the purposes for which their en¬ 
gines are intended. In those for marine, loco¬ 
motive and portable purposes, rapid vaporiza¬ 
tion, strength, lightness and compactness arc 
paramount considerations, while in those for 
stationary purposes, economy of fuel is the 
principal object aimed at. 
Flue and tabular boilers have now nearly sup¬ 
erseded all others. These aro either vertical or 
horizontal. 
In flue boilers, strong flueB of riveted sheet 
iron, one, two, three, and sometimes even more 
in number, traverse the water in the boiler, and 
give passage to the smoko and glowing gases 
from the fires, irradiating heat on all sides, and 
thus affording a large area of heating surface. 
In some of these the smoko and gases first pass 
midcr the boiler to the back connection, a va¬ 
cant space between the boiler and its shell, 
thence through the Hugh to the front, and then 
up the chimney. In others the flues, receiving 
the heated gases directly from the fires, wind 
backward and forward through the water arid 
finally discharge their contents into the smoke¬ 
stack. 
In tubular bojlers the smoko passes directly 
from the fires into a largo number of small lap- 
welded tubes, which traverse tho water straight 
to the chimney. In boilers for steam fire-en¬ 
gines and locomotives, and more rarely in porta¬ 
ble boilers, these aro made either of brass or 
oopper, Instead of the customary wrought iron, 
to iusure a jnofo rapid transmission of heat to 
the water, and thus permit a smaller area of 
heating surface and, consequently, a smaller 
boiler. In tboBo just mentioned, the firos are 
built in fire-boxes inside the shell, whereas in 
thoso for stationary purposes, furnaces, gener¬ 
ally inclosed in brick-work, contain the fuel. 
Besides being an outlet for smoke, the chim¬ 
ney also affords tho draught necessary to fan the 
flames. In locomotives and fire-engines this is 
strengthened by driving into tho chimney, verti 
cally, tho waste steam after it has done its work 
in tho engine cylinders. To fill the partial vac¬ 
uum thus produced, the air rushes in through 
the furnace doors—tho only inlet—intensifying 
combustion, by liberally supplying oxygen, in 
its passage. Tho boiler shell is made of sheet 
iron, strongly riveted together, and covers not 
only the boiler itself, but also the water-room, 
and, as a rule, the steam-drum. Tho latter, 
placed generally immediately over tho boiler, is 
the reservoir for the generated steam, which in 
it gets rid of much of tho moisture it haB just 
entrained with it, in tho form of foam or spray, 
on quitting tho surface of the water. Con¬ 
nected with it is tho safety-valve, which is 
pressed down, in locomotives by a spring, but in 
all other boilers, by weights, to a point answer- 
able to the greatest pressure intended tube main¬ 
tained in the boiler. Whenever this is exceeded, 
the steam at once forces open the valve, and 
continues to escape until its pressure is reduced 
to the intended amount. 
Tho bight of tho water in the boiler is shown 
either liy a w r ator-gUi;gc or ‘'try-cocks.” The 
former is a strong glass tube placed vertically on 
the outside of the shell, and connected with the 
water in tho boiler, which maintains in it tho 
samo level at which it stands within : the “ try- 
cooks,” to tlw number Of three or four, rro set at 
different bights on tho side of the boiler, and aro 
tested by hand. If the water is too high, tho 
“primiug,” or entraiment of mist, with ihe steam 
is injuriously increased, and if too low, the un¬ 
covered tubes, as well as the exposed sides of the 
boiler, are liable to be burnt and weakened by 
the excessivo heat. Worse still. The sudden 
influx of water upon their glowing surfaces, is 
very likely to generate steam too fast to be 
either [used by the engine, or liud an outlet 
through the safety-valve, and an avoidable ex¬ 
plosion is often the disastrous consequence. A 
feed pump replaces the water taken up by e-vap¬ 
orization. In condensing engines this is drawn 
from tho “ hot well," where its temperature has 
been raised to about 100 : Fall, by the condensa¬ 
tion of used steam. In other engines various 
devices aro employed for heating tho water be¬ 
fore its injection into the boiler, in order o 
economize heat. The pressure of steam i i the 
boiler is indicated by a pressure-gauge outside. 
From the “drum" a stdut pipe conducts the 
steam to the cylinder of the engine as various 
valves, working automatically, may allow. Here, 
for the first time, it exercises its power bene¬ 
ficially, and is at once the Blave and bene¬ 
factor of mankind. 
SOMETHING ABOUT STEAM FOWER. No.. 2. 
LECTURES UPON THE ANATOMY OF ANI¬ 
MALS. 
It is to bo hoped that the time may come 
when there wili be, at least, one man in every 
town capable of giving lectures upon the anato¬ 
my of farm animals, in tho school-houses, town- 
halls, or other ap ropriato assembly rooms, 
thereby instructing the farmers upon a subject 
on which, as a class, they sadly stand in need of 
information. When this time arrives, those 
cruel practices of boring the horns and splitting 
tho tails of cows, to cure imaginary diseases, 
will have passed away, and wo shall no longer 
hear of men proscribing filthy compounds for 
restoring “ lost cuds ” in ruminants. 
We were rommdod of this much-to-be-hoped- 
for condition of rural affairs in reading, in tho 
English Agricultural Gazette, a brief report of 
one of a course of free lectures given at South 
Kensington. The last was by Dr. Lauder Brun- 
ton, y. R. S., on Digestion. Beginning with 
skulls, snowing the teeth of carnivora and 
horbivora, and the vertical motion only of the 
jaw in one case, and lateral in the other, the 
structure of tho mouth of man was described, 
and, with models and diagrams, the arrange¬ 
ments for closing the entrance to the windpipe 
were explained. In referring to tho salivary 
glands, a chemical experiment was performed, 
to show the conversion of starch into sugar. 
Colored lantern slides were employed to show 
the arrangements of the different parts of the 
alimentary system, with good success, the size 
on which they were shown being far greater than 
would be convenient for diagrams. The action 
Of gastric juice on fibrino was illustrated. One 
glass vessel contained dilute hydrochloric acid, 
a second pepsin, and a third both together, 
into each a piece of beefsteak was put, and 
while neither the pepsin nor the acid alone had 
any appreciable effect, the mixture of tho two 
showed a rapid solution. The difference in rate 
of solution between minced beefsteak and lump 
was shown, and reference was made to the im- 
portanco of mastication. The secretion of the 
gastric juice was referred to, and diagrams were 
used to allow tho nervous centers which control 
tho secretion w ithin the region of the stomach, 
not, as in the case of thoso which control the 
secretion of saliva, wilhiu tho cranium, and sub¬ 
jected to tho influence of fear or passions, which 
stops thi! (low of saliva and produces a dry mouth. 
A practical demonstration was made to illustrate 
the way in which bile enables fat to mix with 
water, and so .got into tho circulation. The 
“artificial stomach” lent to tho collection by 
Warmbrnnn and Qnilitz was shown, and Iho way 
in which the chemical part of tho digestion is 
imitated w-as explained. Although Dr. Brunton 
had no now scientific facta to bring forward, his 
lecture w-as of greai interest, from tho way in 
which so much w-as illustrated by experiments. 
A few- years ago such a lecture would have been 
an impossibility. 
-- 
THE POISONOUS PRINCIPLE OF SPOILED 
CORN. 
WATER-PROOF BLACKING. 
Phot. C. Lombroso describes two poisonous 
principles derived from spoiled maize: an oil 
soluble in alcohol, and an alkaloid. From these 
may be derived a body closely resembling strych¬ 
nia, possessing all the chemical and most of the 
physiological reactions of the latter alkaloid. In 
frogs, not only tetanic symptoms, but also those 
of paresis and narcosis, were induced by admin¬ 
istration of tho oil. In chickens, after pro¬ 
longed administration of the oil, only paresis and 
convulsive movements of the head, with inclina¬ 
tion to retrograde movements, were, induced. 
Tho administration to chickens of the alkaloid, 
on the other hand, induces death in a few min¬ 
utes, with previous paralysis of the limbs and 
chronic convulsions. Administered to locusts, 
fish, mice. 2tc., the alkaloid gives rise to symp¬ 
toms similar to those of strychnia poisoning. 
Prof. L. concludes, therefore, that two distinct 
poisons are present in spoiled maize.. 
NATURE PRINTING. 
A pretty modification of Nattire printing, 
says the Printers’ Register, has been made by 
M. BertcA, in the interests of those who are 
botaniesllv inclined. M. Bertot's process per¬ 
mits tho employment of common paper, a sheet 
of which is folded in four, well oiled, and pressed 
to ensure equal diffusion of tho oil. The leaf of 
which it is desired to take an impres.-ion is placed 
between the two last folds and pressed. It is 
then placed between the folds of a socond sheet 
of paper, pressed again, and removed. There is 
no impression apparent; but on sprinkling 
blacklead over the sheet an impression becomes 
visible. It is rendered permanent by mixing 
colopliane or powdered resin with the blacklead. 
The proof is cleaned with sifted wood-ash, and a 
hot iron is passed over the whole- Melt the 
resin, and so fix tho impression. 
4* » * — 
Ci.eanino Ctihomos.— Take one drop of ma¬ 
chine-oil upon a linen cloth, or a soft chamois- 
skin, and rub it over the picture very gently. 
And if the varnish is dulled or rubbed, you can 
revarnish it with the nicest map varnish, taking 
care to use only a very small quantity of it. 
If ever one needs a good, water-proof black¬ 
ing for boots and shoes, it is at this season of 
sleet, hail, and snow. The following recipe for 
making ft water-proof blacking comes to us high¬ 
ly recommended : Dissolve an ounce of borax in 
water, aud in this dissolve gum shellac until it is 
the consistency of thin paste; add lampblack to 
color. This makes a cheap and excellent black¬ 
ing for boots, giving them the polish of new 
leather. The shellac makes the boots or shoes 
almost entirely water-proof. Camphor dissolved 
in alcohol, added to the blacking, makes the 
leather more pliable aud keeps it front cracking. 
This is sold at 50 cents for a small bottle. By 
making it yourself, $1 will buy materials for a 
gallon. 
Bo long as individuals are not all possessed of 
the same kinds of goods and chattels, there will 
be a desire for exchange. When tho exchange 
is made and the transaction settled by the giving 
and receiving of commodities, the act is called 
barter. But it happens oftenOr than otherwise 
that it is not convenient or agreeable for one of 
the parties to produce his portion of the mer¬ 
chandize to be exchanged at the time that ho 
desires to have that which he is to receive. In 
Buch event, ho may deposit with the party from 
whom he receives the goods, some other article 
which is to bo exchanged for the goods promised, 
at a future time. 
But it will occur that one party has goods to 
dispose of which the other wants, but has need 
of nothing that the other possesses. How then, 
can that other supply his necessities ? Perhaps 
by giving the one something with which he makes 
a satisfactory exchange withe third party. In 
such case, evidently tho something given should 
be convenient of handling and of fixed value. 
In different times, various articles have been 
used for such medium of exohango which pass 
under the general name — currency, such aB 
shells, skins, tobacco, gum, feathers, nails, and 
other articles without number. But all these 
things differ in their value, uot only in different 
places, hut at different times in tho same place ; 
and beside this, there uro so many Inconveniences 
attending each and all of then), that some one 
article possessing every requisite for exchange 
and currency has been earnestly sought for, that 
should combine utility of value, portability* in¬ 
destructibility, homogeneity, divisibility, stabil¬ 
ity of value and cognizability. 
It is now universally acknowledged that of all 
known substances, gold exoels in the possession 
of these qualities, and is, therefore, tho fittest j 
article to be used as money. 
Tho book before us is “ a descriptive essay on 
tho past and present monetary systems of the 
world, the materials employed to make money, 
the regulations under which the coins are struck 
and issued, the natural laws which govern their 
circulation, the several modes in which they may 
be replaced by tho use of paper doeumeuta and, 
finally, the method in wRich tho use of money is 
immensely economized by the check and clearing 
system now being extended and perfected.” 
The writer has not attempted to discuss the 
currency question us it is known to the American 
public. While he approves of paper or “ repre¬ 
sentative" mouey when issued under proper re¬ 
strictions and when it is a promiso to pay with the 
understanding that the promise will be kept in 
good faith, ho remarks of inconvertible money, 
•‘A government should, indeed, be in a desperate 
position which ventures thus to break all social 
contracts and relations which it was created to 
preserve.” 
The question of International Money—that is, 
that tho coinage of one country should bear a 
fixed and easily-calculated relation to that of 
others, is approvingly discussed. It would re¬ 
quire but a slight differeuce in the money units 
of France, England. Austria and the United 
States to secure this, and make our gold piece 
equal the 25 francs of Franee, the pound ster¬ 
ling of England and 10 florins of Austria. Then 
the coinage of each of these countries would 
pass current in any of tho others without dis¬ 
count. The dollar, if a money unit, is admitted 
to be the best one in use. ‘ It is decimally di¬ 
vided and, as we shall see, in tho most conven¬ 
ient manner. It corresponds to the coins which 
have for two or three centuries been most widely 
circulated and treated as units of account, so that 
there is much weight of experience in its favor. 
But above all, it is formally adopted as the money 
of a nation which, as far as human wisdom can 
penetrate tho future. Is destined to bo the most 
numerous, rich and powerful in the world. That 
nation, which has arisen from the best stock of 
England, has absorbed much of tlio beBt blood 
of other European nations and haB inherited the 
richest continent in the world, must have an 
importance incoming times of which even Amer¬ 
icans are barely conscious.” Pretty good for an 
Englishman. 
There are many topics treated in t he hook of 
which wo should like to speak, but must be con¬ 
tent with heartily commending it to all of our 
readers who are interested In the subject—and 
it is one which seems to concern all, more or 
less. For tho sake of the American publie, wo 
could wish tho chapters on “ Banking," “ Clear¬ 
ing Houses," Ac.. were based ou the American 
custom; but as those in England are not very 
dissimilar, a good general idea can be had from 
this record. 
NORTH CAROLINA NOTES. 
Christman-day —Snow ten inches deep. Since 
my last letter we have had some severely cold 
weather, ranging from It" above zero ou the 
morning of tho 10th ult., up to 60° at noon, on 
the 14th. Much the name as is often experi¬ 
enced in March and April in New York^and I 
fear the effect on the wheat will be the same, 
tbongli in a less degree. A larger breadth was 
sown this fall than last. Much of it late in 
November, which proved too lato for this 
season, tho ground being frozen about one 
month earlier than usual. Should this snow re¬ 
main a week, followed by another week of mild 
weather, we shall look for a great improvement 
in the appearance of tho crop. 
Peach growers are jubilant over this weather, 
and hope it may continue cold for another 
month, tho past four winters have been so 
warm that the blooming of tho trees occurred so 
early that the fruit was destroyed by frost in 
April. 
Such a storm as this makes one think that 
better quarters should be provided for stock, 
even in this usually mild climate ; but very few 
cattle or pigs aro accustomed to any shelter 
whatever, except such as they can find in the 
woods or under the fences. Add to this the 
fact that much of the stock receive no feed 
during the winter ("excepting working stock), 
besides what they can pick from the ground, 
and yon will not bo surprised to near people 
call a cow in “ mighty fine order “ if she can get 
up without assistance. Our farmers, in some 
respects, follow in the old ruts with great per¬ 
sistency, but why they will keep such a long- 
legged, lemg-uosod, razor-backed race of pigB 
can only be accounted for by tlio old story, that 
they “ want no pigs that can’t run faster than a 
negro.” A colored neighbor tolls mo they arc 
tho best breed, because they are so industrious. 
As grazers they aro excelled by tho Berkshire 
which will keep fat when the razor-back will 
only be in racing condition, and when put in 
the pen the difference in still greater. 
I bought a pig, last spring, to which I gave 
the samo caro and feed as a pair of BerkbLires, 
of about the same age, in tho Bamc pen, until 
Sept. 1, when I separated them, feeding the one 
razor-back tho same amount of feed and of 
rather better quality, than I fed to the two 
Berkshires, until Nov. 4. when either one of the 
latter would weigh 25 pounds the most. I am 
told that they will not fatten until two or three 
years old, when they can he made to weigh as 
high as 300 pounds each. I hope never to learn 
by experience w hether this be true or not. 
Ridgeway, N. C. At. B. Prince. 
THE JERUSALEM ARTICHOKE IN ENG¬ 
LAND. 
Wooev and tt>n Mechanism of Rxchnnce. By Pro¬ 
fessor W. STANLEY' Jk vox's of Manchester, J'.n- 
g]and. [Cloth ; U'mo.-pp. 176.] New York: l>. Ap¬ 
pleton & Co. 
The Gardener and Farmer in Eugland are still 
discussing tho value of tho Jerusalem Artichoke 
as food for both man aud beast. In a lato num¬ 
ber of the London Garden, E. Hobiuy answers 
a former correspondent who thought the tubers 
unsuitable for the cottage garden, as follows: 
“X. Y. Z.” thinks this Artichoke unsuitable 
for cottagers, owing to tho waste caused in peel¬ 
ing arising from its uneven surface; the truth 
is, I suppose, the Jerusalem Artichoke may, as 
regards the majority of small households, be 
looked upon iu tho light of a newly introduced 
plant, bo little Is ttAnown; and tho taste for 
such articles of food must be acquired before 
they become popular. Probably if some calam¬ 
ity worse even than the disease were to overtake 
the Potato, this Artichoke would again come 
into favor, as it was before tho Potato was intro¬ 
duced ; aud it is iu view of this, or rather that 
A 
