36 
IV. Method of extracting Oil from Grape 
Stones. Vol. I. p. 302. 
In various parts of Italy a ufeful oil is 
extracted from grape-ftones, a fubftance 
that elfewhere is made no ule of, but which 
might perhaps be worth the attention of. 
the makers of raifin wine in this country, 
and of other perfons who are in the habit 
of ufing large quantities of the above fruit. 
Tn order to feparate the feeds from the 
hufks and refufe matter, the marc is put 
into a bucket with fome water, and worked 
about with the hands till the feeds, frem 
eheir fuperior weight, have all fallen to the 
bottom of the veflel. They are then to be 
removed and dried in the fun, or by any 
ether way, as feon as poflible. When a 
fufScient quantity is collected, the whole 
is to be ground in the fame kind of mill 
that ts ufed for hemp and colefeed : being 
then cold drawn, a fine oil ts procured, 
which is fcarcely diftiaguifhable from com- 
mon olive oil. The refufe matter being 
fcalded in a little hot water, and again fub- 
jected to the prefs, yields a frefh portion 
of oil, though of interior quality, which 
burns excellently well in a lamp, giving 
- out no unpleafant odour, and lefs {moak 
than either rape or colefeed-oil. It is 
alfo ufed in the Parmefan, for preparing 
the beft kind ofcalf-fkin leather. ~ 
V. Preparation of the Cendreé de 
Tournay. Vol. I. p. 370» 
The Cendrée de Tournay is a kind of | 
cement compofed of quick-lime and coal- 
afhes, which has the property of fetting 
under water, and of becoming in a few 
years harder even than the ftones that itis 
employed to confolidate. 
Tt is not every kind of lime-ftone that 
can be ufed in the preparation of the cex- 
drée.: the kind moft in requeft at Tournay 
is procured from quarries on the bank of 
the Scheld ; its colour is a deep blue, its 
texture compact, but on expolure to froft, 
it {plits and fcales off. 
When the lime is withdrawn from the 
kilns, the coal-afhes are taken out with it, 
and all the fizeable pieces of lime being 
picked out, there remains the coal afh, 
mixed with about one-fourth of its weight 
of lime duft. It is of this afh that the 
cendrée is made. 
About a buthel of the materials is put 
in any fuitable veffel, and fprinkled with 
water, jut fufficient to flack the lime ; ano- 
ther bufhel is then treated in the fame way, 
and fo on till the -veffel is filled : in this 
ftate it may be kept for any length of time 
in a moift place, prote&ted from the froft 
and fun, i 
A ftrong open trough, contaiming about 
— Analyfis of the Fournal de Phyfique. 
two cubic feet, is two-thuds filled with the 
cement in the above ftate, and by means of 
a heavy iron peftle, fufpended at the end of 
an lattic pole, is well beaten for about 
half an hour ; at the end of this time it 
becomes of the confiftence of foft mortar, 
and is then daid in the fhade frem three to 
fix days, according to the drynefs of the 
air; when fufficiently dry it is again 
beaten for half an hour as before; and the 
oftener it 1s beaten the better will be the 
cement: ten tlines, however, are in geéne- 
ral fufficient to reduce the cement to the 
coniiftence of an uniform fmooth pafte ; af- 
ter this period it is apt to become refrac- 
tory, on account of the evaporation, as ne 
more water is to enter into the compofition. 
of the cement, than what was at firft em- 
ployed to fiack the lime. * 
The cement thus prepared is to be ap- 
plied in the fame manner as common mor- 
tar, and is found to poffefs the fingular ad- 
vantage of uniting in a few minutes fe 
firmly “to the bricks or ftone, that’ ftilk 
water may be immediately let in upon the 
work, without any inconvenience ; and by 
keeping it dry for-a fingle day, it has af- 
terwards nothing to fear from the moft ra- 
pid current. ” 
Thefe Articles will be continued regularly 
until the valuable contents of the Fournal de 
Phyfiqueand the Annales de Chimie, having been 
entirely brought before our Readers. | 
To the Editor of the Monthly Magazine. 
SIR, 
G l NHE following particulars concerning 
Tobacco, digefted in a chronological _ 
order, and taken from ‘* Az Iniroduétion to 
Technology,” by Profeffor J. Beckmann, 
of Gottingen, will, I hope, appear curious 
and intereftino to many ef your readers. 
In 1496, Romanus Pane, a Spanifh 
monk, whom Columbus, on his fecond 
departure from America, had left in that 
country, publifhed the firft account of To- 
-bacca with which he became acquainted in 
St. Domingo. He gave it the names of 
Cohaba, Cobsbha, Giota.—See Schlozerz’s 
Briefwechjel (Epiftolary Correfpondence], 
vol. ill. ..p. 156. 
[ Feb, ¥, 
In 1535, the Négroes had already ha- 
bituated themfelves to the ufeof Tobacco, 
and cultivated it in the plantations of their 
mafters. -. Europeans likewife already 
fmoked it. 
In.15%9, feax Nicot, envoy from France 
at the court of Portugal, firft tranfmitted 
thence to Paris, to Queen Catharine de 
Medicis; feeds of the tobacco-plant. And 
from this circumftance it acquired the 
name Nicotiana. When Tobacto began 
te 
