Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural: Being Also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants and Shrubs

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Steampower Press of Evans & Cogswell, 1863 - 601 páginas
 

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Página 41 - Juice of unripe fruit is a powerful and efficient vermifuge ; the powder of the seeds answers the same purpose ; a principal constituent of the juice is fibrine — a product supposed peculiar to animal .substances and to fungi." "The tree has, moreover, the property of rendering the toughest animal substances tender by causing a separation of the muscular fibre — its very vapor even does this ; newly killed meat suspended over the leaves, and even old hogs and poultry, when fed on the leaves and...
Página 277 - Fresh dung should never be applied to hops. Three plants are next placed in the middle of this hole six inches asunder, forming an equilateral triangle. A watering with liquid manure will greatly assist their taking root, and they will soon begin to show "vines.
Página 240 - The first are termed gall-nuts, and the latter berry-galls or apple-galls. Oak-galls, put into a solution of vitriol in water, give it a purple color, which, as it grows stronger, becomes, black ; and on this property depends the art of making our writing ink and dyes.
Página 186 - This may be discovered by the appearance of the water, which must be let off gradually by boring holes first near the top, and afterward lower, as it continues to settle ; when the water is all let off, and nothing remains but the mud, take that and put it in a bag (flannel is the best), and hang it up to drip, afterward spreading it to dry on large dishes. Take care that none of the foam, which is the strength of the weed, escapes ; but if it rises too high, sprinkle oil on it.
Página 577 - ... yeast cakes. Place the cask in a warm place, and in ten or fifteen days add a sheet of common wrapping paper, smeared with molasses, and torn into narrow strips, and you will have a good vinegar. The paper is necessary to form the 'mother
Página 217 - In two to four weeks, generally, the fermentation ceases and the wine clears; then fill np the casks and tighten the bungs. In February or March rack off into clean casks. In the spring a moderate fermentation will again take place; after that the wine fines itself and is ready for bottling or barrelling. Use no brandy or sugar if the grapes are sound and well ripened. Keep bunged or corked tight, and in a cool cellar, and the wine will improve by age for many years. A paper on " North Carolina Grapes,
Página 593 - Scottish coast the sea-weed is cut close to the rocks during the summer season, and afterward spread out upon the shore to dry, care being taken to turn it occasionally to prevent fermentation. It is then stacked for a few weeks, and sheltered from the rain, till it becomes covered with a white, saline efflorescence, and is now ready for burning. This is usually accomplished in a round pit lined with brick or stone ; but the more approved form for a kiln is oblong, about two feet wide, eight to eighteen...
Página 308 - Indies, is made from this plant; for this purpose the annual shoots are cut off after the fall of the leaves, tied in bundles, and boiled in water mixed *with ashes; after which the bark is stripped off by longitudinal incisions, and deprived of the brown epidermis. The bark of the more tender shoots furnishes a very white paper for writing.
Página 568 - ... which resembles brandy. It will be remembered, too, that in the manufacture of brandy or alcohol the uncrystallizable sugar can be turned to account, which in a measure would otherwise be lost. Another advantage consists in the pureness of the juice, which when thus converted, from the superiority of its quality can be immediately brought into consumption and use.
Página 151 - Knight lias asserted, and also eminent medical men, that strong, astringent ciders have been found to produce nearly the same effect in cases of putrid fever as Port wine. The unfermented juice of the apple consists of water and a peculiar acid called the malic acid, combined with the saccharine principle. Where a just proportion of the latter is wanting, the liquor will be poor and watery, without body, very difficult to .preserve and manage. In the process of fermentation, the saccharine principle...

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