[3]

I cannot dismiss this subject, the feeding of cattle, without just mentioning another practice common among our best farmers in Bavaria, which, I think, deserves to be known. They chop the green clover with which they feed their cattle, and mix with it a considerable quant.i.ty of chopped straw. They pretend that this rich succulent gra.s.s is of so clammy a nature, that unless it be mixed with chopped straw, hay, or some other dry fodder, cattle which are fed with it do not ruminate sufficiently. The usual proportion of the clover to the straw, is as two to one.

[4]

A viertl is the twelfth part of a schafl, and the Bavarian schafl is equal to 6 31/300 Winchester bushels.

[5]

The quant.i.ty of fuel here mentioned, though it certainly is almost incredibly small, was nevertheless determined from the results of actual experiments. A particular account of these experiments will be given in my Essay on the Management of Heat and the Economy of Fuel.

[6]

One Bavarian schafl (equal to 6 31/100 Winchester bushels) of barley, weighing at a medium 250 Bavarian pounds, upon being pearled, or rolled (as it is called in Germany), is reduced to half a schafl, which weighs 171 Bavarian pounds. The 79lb. which it loses in the operation is the perquisite of the miller, and is all he receives for his trouble.

[7]

Since the First Edition of this Essay was published the experiment with barley-meal has been tried, and the meal has been found to answer quite as well as pearl barley, if not better, for making these soups. Among others, Thomas Bernard, Esq. Treasurer of the Founding Hospital, a gentleman of most respectable character, and well known for his philanthropy and active zeal in relieving the distresses of the Poor, has given it a very complete and fair trial; and he found, what is very remarkable, though not difficult to be accounted for--that the barley-meal, WITH ALL THE BRAN IN IT, answered better, that is to say, made the soup richer, and thicker, than when the fine flour of barley, without the bran, was used.

[8]

By some experiments lately made it has been found that the soup will be much improved if a small fire is made under the boiler, just sufficient to make its contents boil up once, when the barley and water are put into it, and then closing up immediately the ash-hole register, and the damper in the chimney, and throwing a thick blanket, or a warm covering over the cover of the boiler, the whole be kept hot till the next morning.

This heat so long continued, acts very powerfully on the barley, and causes it to thicken the water in a very surprising manner.

Perhaps the oat-meal used for making water gruel might be improved in its effects by the same means. The experiment is certainly worth trying.

[9]

This invention of double bottoms might be used with great success by distillers, to prevent their liquor, when it is thick, from burning to the bottoms of their stills. But there is another hint, which I have long wished to give distillers, from which, I am persuaded, they might derive very essential advantages.--It is to recommend to them to make up warm clothing of thick blanketing for covering up their still-heads, and defending them from the cold air of the atmosphere; and for covering in the same manner all that part of the copper or boiler which rises above the brick-work in which it is fixed. The great quant.i.ty of heat is constantly given off to the cold air of the atmosphere in contact with it by this naked copper, not only occasions a very great loss of heat, and of fuel, but tends likewise very much to EMBARRa.s.s and to PROLONG the process of distillation; for all the heat communicated by the naked still-head to the atmosphere is taken from the spirituous vapour which rises from the liquor in the still; and as this vapour cannot fail to be condensed into spirits whenever and WHEREVER it loses ANY PART of its heat,-- as the spirits generated in the still-head in consequence of this communication of heat to the atmosphere do not find their way into the worm, but trickle down and mix again with the liquor in the still,--the bad effects of leaving the still-head exposed naked to the cold air is quite evident. The remedy for this evil is as cheap and as effectual, as it is simple and obvious.

[10]

The Bavarian pound (equal to 1.238, or near one pound and a quarter Avoirdupois,) is divided into 32 loths.

[11]

For each 100 lb. Bavarian weight, (equal to 123.84 lb.

Avoirdupois,) of rye-meal, which the baker receives from the magazine, he is obliged to deliver sixty-four loaves of bread, each loaf weighing 2 lb. 5 1/2 loths; equal to 2 lb. 10 oz.

Avoirdupois;--and as each loaf is divided into six portions, this gives seven ounces Avoirdupois for each portion. Hence it appears that 100 lb. of rye-meal give 149 lb. of bread; for sixty-four loaves, at 2 lb. 5 1/2 loths each, weigh 149 lb.

--When this bread is reckoned at two creutzers a Bavarian pound, (which is about what it costs at a medium,) one portion costs just 10/16 of a creutzer, or 120/528 of a penny sterling, which is something less than one farthing.

[12]

This allowance is evidently much too large; but I was willing to show what the expence of feed the Poor would be at THE HIGHEST CALCULATION. I have estimated the 7 ounces of rye-bread, mentioned above, at what it ought to cost when rye is 7s. 6d. the bushel, its present price in London.

[13]

Farther inquiries which have since been made, have proved that these suspicions were not without foundation.

[14]

Since writing the above, I have had an opportunity of ascertaining, in the most decisive and satisfactory manner, the facts relative to the weight of Indian Corn of the growth of the northern states of America. A friend of mine, an American gentleman, resident in London, (George Erving, Esq. of Great George street, Hanover-square,) who, in common with the rest of his countrymen, still retains a liking for Indian Corn, and imports it regularly every year from America, has just received a fresh supply of it, by one of the last ships which has arrived from Boston in New England; and at my desire he weighed a bushel of it, and found it to weigh 61 lb.: It cost him at Boston three shillings and sixpence sterling the bushel.

[15]

The price of Indian meal as it here estimated,--(2d. a pound,) --is at least twice as much as it would cost in Great Britain in common years, if care was taken to import it at the cheapest rate.

[16]

Those who dislike trouble, and feel themselves called upon by duty and honor to take an active part in undertakings for the public good, are extremely apt to endeavour to excuse,--to themselves as well as to the world,--their inactivity and supineness, by representing the undertaking in question as being so very difficult as to make all hope of success quite chimerical and ridiculous.

[17]

The Housekeeper of my friend and countryman, Sir William Pepperel, Bart. of Upper Seymour Street, Portman Square.

[18]

Mola.s.ses imported from the French West India Islands into the American States is commonly sold there from 12d. to 14d.

the gallon.

[19]

This gentleman, who is as remarkable for his good fortune at sea, as he is respectable on account of his private character and professional knowledge, has crossed the Atlantic Ocean the almost incredible number of ONE HUNDRED AND TEN TIMES! and without meeting with the smallest accident. He is now on the seas in his way to North America; and this voyage, which is his HUNDRED AND ELEVENTH, he intends should be his last. May he arrive safe,--and may he long enjoy in peace and quite the well-earned fruits of his laborious life! Who can reflect on the innumerable storms he must have experienced, and perils he has escaped, without feeling much interested in his preservation and happiness?

[20]

This maccaroni would not probably have cost one quarter of that sum at Naples.--Common maccaroni is frequently sold there as low as fourteen grains, equal to five pence halfpenny sterling the rottolo, weighing twenty-eight ounces and three quarters Avoirdupois, which is three pence sterling the pound Avoirdupois.

An inferiour kind of maccaroni, such as is commonly sold at Naples to the Poor, costs not more than two pence sterling the pound Avoirdupois.

[21]

If maccaroni could be made in this country as cheap as it is made in Naples, that is to say, so as to be afforded for three pence sterling the pound Avoirdupois, for the best sort, (and I do not see why it should not,) as half a pound of dry maccaroni weighs when boiled very nearly two pounds, each pound of boiled maccaroni would cost only three farthings, and the cheese necessary for giving it a relish one farthing more, making together one penny; which is certainly a very moderate price for such good and wholesome Food.

CONTENTS of ESSAY IV.

of CHIMNEY FIRE-PLACES, with PROPOSALS for improving them to save FUEL; to render dwelling-houses more COMFORTABLE and SALUBRIOUS, and effectually to prevent CHIMNIES from SMOKING.

ADVERTIs.e.m.e.nT

CHAPTER. I.

Fire-places for burning coals, or wood, in an open chimney, are capable of great improvement.

Smoking chimnies may in all cases be completely cured.

The immoderate size of the throats of chimnies the princ.i.p.al cause of all their imperfections.

Philosophical investigation of the subject.

Remedies proposed for all the defects that have been discovered in chimnies and their open fire-places.

These remedies applicable to chimnies destined for burning wood, or turf, as well as those constructed for burning coals.

CHAPTER. II.

Practical directions designed for the use of workmen, showing how they are to proceed in making the alterations necessary to improve chimney fire-places, and effectually to cure smoking chimnies.

CHAPTER. III.

Of the cause of the ascent of smoke.

Ill.u.s.tration of the subject by familiar comparisons and experiments.

Of chimnies which affect and cause each other to smoke.

Of chimnies which smoke from want of air.

Of the eddies of wind which sometimes blow down chimnies, and cause them to smoke.

Explanation of the figures.

ESSAY IV.

ADVERTIs.e.m.e.nT

The Author thinks it his duty to explain the reasons which have induced him to change the order in which the publication of his Essays has been announced to the Public.--Being suddenly called upon to send to Edinburgh a person acquainted with the method of altering Chimney Fire-places, which has lately been carried into execution in a number of houses in London, in order to introduce these improvements in Scotland, he did not think it prudent to send any person on so important an errand without more ample instruction than could well be given verbally; and being obliged to write on the subject, he thought it best to investigate the matter thoroughly, and to publish such particular directions respecting the improvements in question as may be sufficient to enable all those, who may be desirous of adopting them, to make, or direct the necessary alterations in their Fire-places without any further a.s.sistance.

The following Letter, which the Author received from Sir John Sinclair, Baronet, Member of Parliament, and President of the Board of Agriculture, will explain this matter more fully: