'Aural Nantrag.
HOW TO BUILD CHEAP AND COMFORT
ABLE DWELLINGS.
Those who have plenty of money can
purchase the brains of an architect to tell
how to construct a house, if they have none
of their own; but those who have but little
money must plan their own houses, perhaps
build them. The popular method of con
structing wood houses, particularly cottages,
has not been by any means the most eco
nomical that can be devised. From thirty
to forty per cent. more lumber has been
used than is necessary, and much labor ex
pended that is wholly concealed when the
house is completed, and altogether unne
cessary. A small dwelling need not be
constructed as we would build a warehouse
or a grain elevator. It is never subjected
to any test of its strength, and wooden
cottages never nfall down so long as they
have a good foundation and those little re
pairs which all houses must have to stand
the ravages of time. No square timber,
and but few scantlings are required in a
small cottage. Mortises and tenons are of
no account—indeed they are a positive
detriment, while braces are equally useless.
. The studding of a house may as well be
made of inch boards four inches wide, as of
double that thickness. These studs will
hold the nails of the siding and lath just as
well as those two inches in thickness. Just
so the floor joists may be of inch stuff, eight
inches wide. Having laid up the cellar
walls of stone and levelled them at the top,
boards should be laid on this wall to form
a sill. The bents of the frame may then be
set up, one after another, and stayed till the
siding can be put•on. These bents may be
made on the floor joists, studs, cross-joists
for the ceiling and rafters, all nailed together
firmly with cut nails, while lying upon the
ground. Every piece of siding nailed V&
this frame tends to make it firmer and
stiffer, and so do the laths upon which the
mortar is to be spread. The partitions
made in like manner, well secured, also
tend to stiffen the whole fabric. With here
and there a good support in the cellar, such
a house, when completed, would be just as
desirable for all practical purposes as one of
the same size containing nearly twice as much
material, and it would certainly be just a
warm. A cottage with five or six rooms
may be speedily constructed on this princi
ple, at a much less cost than in the popular
style .of building. This is a substantial
building compared with those constructed
on leased lands about Chicago, and they
are deemed very comfortable, and . their
strength and safety are not questioned.
Some method must be devised to cheapen
the cost of dwellings, and we know of none
that commends itself so well as this that we
have suggested.—Rural American.
RANCID BUTTER,
It is owing to a lack of information, or
to carelessness on the part of butter makers,
that so much of a rancid or inferior char
acter of butter finds its way to market. A
good article is as easily made as a poor one,
and the former will be found more profit
able to the manufacturer, in the long run,
than the latter. The butter-maker should
reflect that to make or prepare good butter
is one thing, and only a portion of the
business. It requires care in the preser
vation after it is made. If it is to be kept
any considerable time; it should be packed
down with great care, in order that the air
may be excluded from the miss' as much
as possible. Cracked crocks or imperfect
butter-tubs should not be used, because
they will not hold brine nor exclude the
atmosphere as perfectly tight ones will do.
Work the butter clear of milk, but do not
tear the grain more than is absolutely
necessary for this purpose. Salt liberally
and evenly, but not for the purpose of sel
ling salt instead of butter. Pack closely,
excluding all the air possible. If not in
tended for immediate use, cover the surface
with a strong brine or a profuse coating of
salt. Over all put a tight cover, and the
necessary precautions for preservation will
have been taken. When a portion of a
tub or crock is removed for use, see that
the surface covering is kept intact; else
the action of the atmosphere will soon im
part a rancid flavor to what is left, render
ing it unfit for table use. It is owing
solely to carelessness in these respects,
that so much poor butter finds its way to
the market, entailing an unnecessary loss
upon the manufacturers, and impairing
their reputation in the market.
CURING MEATS.
" Massachusetts Hams" • writes : —"I
cure and smoke 50,000 to 100,000 pieces
per year, and know my business. Meat
cured in pickle made of water is not as
good, and only used because more profit
able and less Merlons. The flavor of cured
meats depends mainly upon the kind of
molasses used. The best temperature is
40 deg., frozen meat will not cute, and if
above 50 deg., will be liable to taint. For
100 pounds of meat take three pounds of
salt, one quart best molasses or two pounds
of sugar, one-half pound of saltpetre, two
ounces ground alum; -mix and rub on the
fleshy side of the meat; place in pans, so as
to keep all the mixture ; repeat the rub
bing every three days, rubbing in
thoroughly. For large pieces, and cold
weather, sixty days will be required; if
mild weather, fifty days, and fifteen days
less for small pieces. The skin and fat of
hams should be cut clean from the face, as
far down as the second joint, to allow the
salt to enter. The recipe for keeping
meat, viz., in ashes, given in September
Agriculturist, is good. Smoking is no
benefit; it is only a quick way of drying.
Most people would prefer drying without
smoke. If you smoke, use only walnut or
yellow birch wood, or mahogany saw-dust.
Be sure your meat is well cooled off before
salting, ten days after killing is better than
ten hours.
BALLARD'S
TURD NATIONAL SHOE STORE
ONE 'RICE
THE AMERICAN PRESBYTERIAN, THURSDAY, DECEMBER 6, 1866.
APPLES HALF SWEET AND HALF SOUR.
In . the American Institute Farmers'
Club, John G. Bergen revived the oft ex
ploded notion that apples can be grown at
the` will of the cultivator, so as to be partly
sour and partly sweet. Such had been
lately exhibited to him by Mr. Kimball, of
Brooklyn, which hetatd grew upon a tree
in Connecticut, and that the origin of the
sort was. the uniting of two buds, one sweet
and one sour,: which being inserted in a
stock, grew into a tree which produced
these hybrid apples. Mr. Dodge contended
that such an origin was an utter impossi
bility; that such dissecting of buds would
destroy the life. He had often seen these
mixed sweet and sour apples, but it was
only a freak of nature. Dr. Jarvis thought
that if any mixture had occurred. it was
through a mixing of pollen, and not a union
of buds. No such anomalies are found in
the natural condition of fruit. It is possi
ble that the nature of these apples had
been entirely changed by cultivation, so as
to produce the fruit of the hybrid charac
ter mentioned. Mr. Bergen contended
strongly for the point as to the origin of
the apples presented by Mr. Kimball, be'-
cause he told him that was the way in
which they were produced. Dr. Snodgrass
thought we must take that statement as
authority in opposition to all" theory. Mr.
Dodge said he did not dispute the. fact
stated by Mr. Bergen, but did dispute the
possibility of producing any such result.
Wm. S. Carpenter had investigated this
matter, and thought he had found what
appeared_ to be the parent tree of this kind
of apples ; it grew in Putnam conuty, New
York. A great many persons have obtain
ed buds and grafts from that tree for the
mere curiosity of growing apples that are
both sweet'and sour.
CLOVER.
Clover differs entirely from the cereal
plants in this respect, that it sends its main
roots perpendicularly downward, when no
obstacles stand in the way, to a 'depth
which the fine fibrous roots ot wheat and
barley fail to reach; 'the, principal roots ot
clover branch off into creeping shoots,
which again send forth fresh roots down
ward. Thus clover, like the pea plant,
derives its principal food from layers be
low the arable surface soil; and the dif
ference between the two consists mainly in
this—that the clove, from its larger and
more extensive root•surface, can still find a
sufficiency of food in fields where peas will
no longer thrive; the natural consequence
is, that the subsoil is left proportionately
much poorer by clover than by the pea.
Clover' seed, on account of its small size,
can furnish from its own mass but few for
mative elements for the young plant, and
requires a rich arable surface for its devel
opmbnt; but the plant takes comparatively
but little food from the surface soil. When
the roots have pierced through this, the
upper parts are soon covered with a corky
coating; and only the fine root•fibres rami
fying through the subsoil convey food to
the plant.—Liebig.
TO MAKE NEAT'S-FOOT OIL.
The hoofs are chopped off, and the
portions are, cracked and boiled thorough
ly. From the surface of this boiled mass,
about one pint of pure neat's-foot oil is
skimmed, which is unsurpassed, by any
other oleaginous matter for harness, shoes,
&o. After the oil is taken off, the water
is strained to take from it any fatty parti
cles that may remain, and then it is boiled
again, until, upon trying, it is found'it will
settle into a stiff jelly. It is then poured
into flat•bottomed dishes, and, when cold,
cut into suitable-sized pieces. It hardens
in it `few days, and then you will have a
very fine article of glue, free from impuri
ties of every kind, sufficient for family use
for a twelvemonth. By taking a portion
of this• glutinous substance before it be
comes too thick, and brushing it over
pieces of silk, you have just as much
court-plaster as you desire, inodorous, ten
acious, and entirely free from those poison
ous qualities which cause (as much of the
article sold by apothecaries does) inflamma
tion when applied to scratches, cuts, and
sores.
gtitutifir.
BESSEMER'S PROCESS.
[Concluded.]
It was, however,• found in pfactice that
this remarkable -peculiarity of the Besse
mer process constituted its principal defect.
Thus it was extremely difficult, if not im
practicable, to determine with certainty
when the decarburization had proceeded to
the desired extent, and to the exact point
at which the blast was to be stopped. If
arrested too soon, no dependence could be
placed on the rink, as the metal might be
only one-half or three-fourths converted, ac
cording to chance ; while if continued until
the iron was, quite decarbonized, it would
be burnt and comparatively worthless. The
workmen could only 'judge by the appear
ance of the flame—first violet, then orange,
then white—issuing from the throat of the
vessel, when it was proper to interrupt the
process. But the eyesight of the work
men was not to be depended on; and as the
stoppage of the blast ten seconds before or
ten seconds after the proper point had been
attained, would produce an 'altogether dif
ferent result, it began to be feared that on
this account the Bessemer process, however
ingenioumpould never come into general
use. Indeed, the early samples of Bessether
steel were found to exhibit considerable ir
regularity; the first steel tyres made of the
metal, tried on some railways, were found
unsafe, and their use was abandoned ; and
the ironmasters generally, who were of
course wedded to the established processes,
declared the much-Vaunted. Bessemer pro
cess to be a total failure. It was regarded
as a sort of meteor that had suddenly flitted
across the scientific horizon, and gone out
BALLARD'S
37 NORTH EIGHTH STREET
NEAR FILBERT.
ONE PRICE.
leaving the subject in more palpable dar4
ness than before.
Mr. Bessemer himself was by no means
satisfied with the results of the first ex
periments. He was satisfied that he had
hit upon the right principle; the question
was, could he .correct these serious, defects
in the process, which to practical men
seemed to present an insuperable obstacle
in the way of the adoption of his invention?
It was a case of persevering experiment,
and experiment only. The inventor's pa
tience and perseverance were found equal
to - 'the task. Assisted by Mr. Longsdon,
he devoted himself for several years to the
perfection of his process of conversion, in
which he at length succeeded. We can only
very briefly refer to the alterations and
improvements in the mode of conducting
it which he introduced. In the first place,
he substituted for the fixed converting ves
sel a moveable vessel, mounted on trun
nions, supported on stout pedestals, so that
a semi-rotatory motion might be communi
cated to it at pleasure. It was found both
dangerous and difficult, While the convert
ing vessel was fixed, to tap the cupola
furnace; for the blast had to be continued
during the whole time the charge was run
ning out of the vesssl, in order to prevent
the remaining portion from entering the
twyers. By the adoption of the moveable
converting vessel, this source of difficulty
was completely got rid of, while the charg
ing of the vessel with the fluid metal, the
interruption of the process at the precise
moment, and the , discharging of the metal
when converted, were rendered compara
tively easy. The position and action of the
twyers were also improved, and. the con
verting vessel was linawith " ganister,' a
silieious stone, capable of resisting' the ac
tion of heat and• slags, so as to last for
nearly a hundred consecutive charges be
fore becoming worn out; whereas the lining
of fire-brick, originally used, was usually
burnt out in two charges of twenty - minutes
each.
Another important modification in the
'process related to the kind of metal sub
jected to conversion, and its after treat
ment. In his, earliest Mr.
Bessemer had by accident made use of a
pure Blaenavon iron, but in his subsequpt
trials iron of an inferior quality had been
subjected to conversion, and the results
were much ides satisfactory. It was found
that high temperature and copious sup
ply of air blown through the metal had
failed to remove the sulphur and phospho
rus present in the original pig, and that
the product was an inferior metal. After
a long course of experiments Mr. Bessemer
at length found that the best results were
obtained from Swedish, Whitehaven Hm
matite, Nova Scotian,. or any other com
paratively pure iron, which was first melted
in a reverberatory furnace, :before subject
ing it to conversion, in order to avoid con
tamination by the sulphur of the coal.
Finally, to avoid the risk of spoiling
the metal while under conversion, by the
workmen stopping the blast at the wrong
time, Mr. Bessemer adopted the methed of
refining the whole contents of the vessel by
burning off the carbon, and then introduc
ing a quantity of fluid carburet of
_iron,
containing the exact measure of carbon re
quired for the iron or steel to be produced.
To six tons of pig-iron decarburized in the
converting vessel, he added four ewts. of
molten earburet of iron, containing about
four per cent. of carbon, and six per cent.
of manganese. The result was a given
quantity of steel; and, according as' thspro
portion of carburet was increased or de
creased, so was the product a ' harder or
milder steel. The important uses of Car
buret of manganese in the conversion of
iron into steel had long been known. It
formed the subject of the unfortunate Mr.
Heath's patent of 1839, as well as of Mr.
Mushet's patent. of 1856, the form in
which the latter gentlemin proposed to em
ploy it being that of spiegeleisen, or specu
lar cast iron. But when the ores used in
the Bessemer process 'are sufficiently rich,
the use of the spiegeleisen is unnecessary;
and in Sweden, where this is peculiarly
the case, the fluid crude iron is carried
direct from the blast furnance to the con
verting vessel, and reduced at once to
the point of steel, as in the original pro
gramme.
When Mr. Bessemer, after great labor
and expense, had brought his exßeriments
to a satisfactory issue, and ascertained that
he could produce steel of a quality and
texture that could be relied on with as
much certainty as any other kind of metal,
he again brought the subject of his'inven
tion under the notice of the trade; but,
strange to say, not the slightest• interest
was now manifested in it. The Bessemer
process had been set down as a failure, and
the iron and steel makers declined having
anything to do with it. The inventor ac
cordingly found that either the invention
must be abandoned, or he himself must be
come steel manufacturer. He adopted the
latter alternative, and started his works in
the very stronghold of steel making, • at
Sheffield, where he has for some years car
ried on his operations on an extensive
scale, with marked success. He has not
only turned out large quantities of steel of
excellent quality, but his works have been
a school for the .instruction of numbers of
steel-makeis, who have carried the art with
them into every iron4naking country in
Europe, as well as to India and America.
Nothing, it is said, succeeds like success;
and no sooner had Mr. Bessemer demon
strated the certainty, the celerity, and the
cheapness, of his process, as was abundant
ly proved by the; article itself, and the
price at which he sold it, than many of the
great iron -manufacturers followed his ex
ample, and the production of Bessemer
steel is now a large and rapidly increasing
branch of English industry. In September
last, there were in actual operation in Great
Britain, seventeen extensive Bessemer steel
works, and there were then erected, or in
course of erection, no fewer than sixty
convertingvessels capable of producing
6000 tons of steel l sweekly, or equal to
fifteen times the entire, production of bast
steel in Great Britain before the introdid-
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tion of the new process. The average
price of the steel so manufactured being at
least £2O less per ton than the previous
average price of the metal, there is thus
shown a saving of not less than £6,240,000
per annum in this country alone, even in
the present i comparatively infant state of
this, important manutacture.
trtt . aitt aiturs.
This is a personal in
vitation to the reader to
examine our new stiles
Of FINE CLOTHING,. Cas
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Black Suits for $22. Fi
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to $76.
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PRINCIPAL.
it
Pupils Received at any time and Fitted
for Business Life or for College.
REFERENCES:
Rev. J. G. Butler, D.D.: Rev. J. W. Mears; Bev.
Jonathan Edwards, D.D.: Rev. James M. Crowell.
D.D.; Dr. C. A. Finley, D. S. Army; Samuel 17told.
Esq. 1023-ti
IdYERS' BOARDING SCHOOL
FOR YOUNG MEN AND BOYS,
Formerly A. Belmar's,
AT WEST CHESTER, PA.
A Classical. 'English. Mathematical and Commer
cial School designed to fit its pupils thoroughly for
College or Business.
The Corps of Instructors is large, able and experi
enced; the Course of Instruction systematic, thorough,
and extensive. Modern Languages—German, French.
and Spanish. taught by native resident teachers. In
strumental and Vocal Music, Drawing and Painting-
The scholastic year of ten months begins on Wed
nesday, the
sth of September next.
Circulars can be obtained at the office of this paper.,
or by application to
WILLIAM F. WYERS, A. M,
Principal and Proprietor.
NILIDELPRIA COLLEGIATE lISTITIIIT
FOR
NONEVENT CORNER OF CHESTNUT awl
EIGHTEENTH STREETS.
REV. CHARLES A. SMITH, DD.,
PRINCIPAL.
Circulars may be obtained of S. P. Moore lk Co..
1304 Chestnut Street. and at the Presbyterian Book
Store 1334 Chestnut Street.
V . otograptdr.
WENDEROTR,, TAYLOR & BROWN'S
PINE ART GALLERY,
912. and 914 CHESTNUT STREET,
PHILADELPHIA.
1019-17
AGENCY, 353 BROADWAY, NEW YORK.
ATELIER PHOTOGRAMIC.
A. J. DE MORAL
S. E. corner Eighth and Arch Streets.
PHILADELPHIA.
The public are invited to exame specimst a of Life
Size in Oil. Water Colors. Ivorytype, India Ink. and
Porcelien Pictures of all sizes.
CARD PICTURES, 52 50 PER DOZER.
Entrance on Eighth Street.
PL. P. SIMONS would call attention to his LIFE
SIZE PHOTOGRAPHS. Those living at a distance
can have Daguerreotypes, Photographs, &c., copied
any size, and colored any style, by mailing the picture
and description of complextion, hair, &v. All pic
tures are warranted'to give full satisfaction.
Al. P. SIMONS,
1050-Iy' 2320 Chestnut Stzeet, Philadelphia. Pa.
CONFECTIONS,.
GEO. W. JENKINS,
Manufacturer of choice Confectionery. Every varie—
ty of
Sugar, Molaelkes and Cocoanut Candies.
.• ALSO.
Wholesale Dealer in Foreign Fruits. Nuts, Arc. Ac.
GEO. W. JENKINS,
1037 Sprilig Garden Street, Union Square,
PHILADELPHIA. 1018-17
W. G. BEDFORD,
comnimllillißLlSTMANT,
No. 53 NORTH TENTH STREET, PHILADA.
My . central location and the many means of oom
mtmmation with the suburbs enable me to take the
Agenoy for sale and oare of Real Estate. the Collec
tion of Interests, ground and house rents in even ,
part' of the city. References will be furnished wheal.
desired.
BALLARD'S
FINEST FRENCH' AND AMERICAN
BOOTS, SHOES AND SLIPPERS,
' EVERY PAIR WARRANTED,
ONE PRICE.
Principal.