Wiley & Putnam’s New Publications.
Wiley & Putnam’s New Publications.
LIBRARY FOR THE YOUNG.
TALES OF THE KINGS OF ENGLAND.
Stories of Camps and Battle-fields, Wars and Victories; from the Old Historians. ByStephen Percy. With numerous engravings on wood, by Butler.
STORIES ILLUSTRATIVE OF THE INSTINCT OF ANIMALS:
their Character and Habits. ByThos. Bingley. With engravings.
TALES ABOUT TRAVELLERS:
their Perils, Adventures, and Discoveries. ByThos. Bingley. With engravings.
WILLIAM TELL, THE HERO OF SWITZERLAND:
from the French of M. Florian. With a Memoir of the Author. To which is added,HOFER, THE TYROLESE:by the Author of Claudine, &c. Handsomely bound in 1 volume. With engravings.
THE YOUNG NATURALIST’S RAMBLES THROUGH MANY LANDS;
containing an Account of the principal Animals and Birds of both the Old and New Continents, with Anecdotes. With engravings.
HINTS TO MOTHERS, for the Management of their Health.
ByThos. Bull, M. D. From the third London Edition. With additions. 1 vol. 12mo.
THE ZINCALI;or, an Account of the Gipsies of Spain.
With an original collection of their Songs and Poetry. ByGeo. D. Borrow, late Agent of the British and Foreign Bible Society in Spain. 1 vol. 12mo.
HISTORY OF THE CHRISTIAN CHURCH,
from the Ascension of Jesus Christ to the Conversion of Constantine. By the Rev.Edwd. Burton. With a Memoir of the Author, &c. &c. 1 vol. 12mo.
THE LIFE AND TIMES OF RED-JACKET, or Sa-go-ye-wat-ha;
being the sequel to the History of the Six Nations. ByW. L. Stone, Esq., Author of the Life of Brandt, &c. 1 vol. 8vo. with portrait, &c.
CATLIN’S MANNERS AND CUSTOMS OF THE NORTH AMERICAN INDIANS;
with upwards of 400 spirited etchings. 2 vols. royal 8vo.
A HAND-BOOK OF NEEDLE-WORK.
By MissLambert. Embellished with numerous engravings by J. J. Butler. 1 vol. 8vo. uniform with “Lockhart’s Spanish Ballads.” (In press).
THE BOTANICAL TEXT-BOOK.
A new Introduction to Botany, designed as a Text-Book for Lectures on the subject, and for the use of Colleges and Schools generally. By Dr.A. Gray. 1 vol. 12mo. with numerous engravings.
COTTAGE RESIDENCES.
Designs for Cottage Residences adapted to North America, including Elevations and Plans of the Buildings, and Designs for laying out Grounds, &c. ByA. J. Downing, Esq. 1 vol. 8vo. numerous cuts.
THE THEORY OF HORTICULTURE;or,
an Attempt to explain the Principal Operations of Gardening upon Physiological Principles. ByJohn Lindley. First American Edition, with Notes, &c. by Dr.A. GrayandA. J. Downing, Esq. With numerous illustrations on wood. 1 vol. 12mo.
A TREATISE ON THE THEORY AND PRACTICE OF LANDSCAPE GARDENING:
adapted to North America, with a view to the improvement of Country Residences. ByA. J. Downing. 1 vol. 8vo.
BLACKLOCK’S TREATISE ON SHEEP;
with the Best Means for their Improvement, General Management, and the Treatment of their Diseases. With a Chapter on Wool, and History of the Wool Trade. 1 vol. 12mo. with plates.
BOSWELL’S POULTRY-YARD.
A Practical View of the Best Method of Selecting, Rearing, and Breeding the various species of Domestic Fowl. 1 vol. royal 18mo.
BEES, PIGEONS, RABBITS, AND THE CANARY BIRD,
familiarly described; their Habits, Propensities, and Dispositions fully explained; Mode of Treatment in Health and Disease plainly laid down; and the whole adapted as a Text-Book for the young Student. ByPeter Boswell. 1 vol. 16mo.
Footnotes:[1]Both potatoes and turnips contain about four-fifths of their weight of water, or five tons of either of these roots contain nearly four tons of water.[2]This is the scale of the common thermometer used in this country.[3]For fuller information on this point, see the Author’s “Lectureson Agricultural Chemistry and Geology,” Part I.[4]Since carbonic acid, as shewn in the previous chapter, consists only of carbon and oxygen, they retain the carbon and reject the oxygen.[5]In malting barley, it is made to sprout a certain length, and the growth is then arrested by heating and drying it. Mashed barley, before sprouting, will not dissolve in water, but when sprouted, the whole of the starch (the flour) it contains dissolves readily by a gentle heat. Thediastaseformed during the germination effects this. By further heating in the brewer’s wort, this starch is converted into sugar as it is in the growing plant.[6]For fuller and more precise explanations on these interesting topics, see the Author’sLectureson Agricultural Chemistry and Geology, Part I.[7]Potash, soda, lime, and magnesia, are compounds of the metals here named with oxygen. It is a very striking fact, that the suffocating gas chlorine, when combined with sodium, a metal which takes fire when placed upon water, should form the agreeable and necessary condiment,common salt.[8]And occasionallydogive; for a plump grain, and even a well-filled ear, are not unfrequently found where the straw is unusually deficient.[9]See pages 51 and 52, where these substances are described.[10]A further portion, it will be recollected, is carried off in the cattle that are sent to market,—this is here neglected.[11]Unless the soil happen to contain a large quantity of magnesia, which is rarely the case.[12]That is, containing the same general proportions of sand, clay, lime, &c., or coloured red by similar quantities of oxide of iron.[13]See page 94.[14]The unstratified are often calledcrystallinerocks, because they frequently have a glassy appearance, or contain regular crystals of certain mineral substances; often alsoigneousrocks, because they appear all to have been originally in a melted state, or to have been produced by fire.[15]The reader is referred for morepreciseinformation to the author’s “Lectures,” pp. 377 to 390.[16]Bylocallyexcellent, I mean those who are the best possible farmers of their own district and after their own way, but who would fail in other districts requiring other methods. To the possessor of agricultural principles the modifications required by difference of crop, soil, and climate, readily suggest themselves, where the mere practical man is bewildered, disheartened, and in despair.[17]It is owing to this large quantity of saline and other inorganic matter that fermented leaves form too strong a dressing for flower borders, and that gardeners therefore generally mix them up into a compost.[18]Though I have dwelt as long upon these interesting and, I believe, novel considerations, as the limits of this little work will permit, yet I must refer the reader for fuller details, and to perhaps a clearer exposition of the principles above advanced than I have here been able to give, to my “Lectureson Agricultural Chemistry and Geology.”[19]See the author’s “Suggestions for Experiments in Practical Agriculture,” Nos. 1 & 2.[20]The result of trials made on themica slateandgneiss soils(see page 100) of the Duke of Atholl.[21]See pages 240 and 241.[22]Albumenis the name given by chemists to thewhite of the egg. A small quantity of this substance is present in every kind of grain. It is closely related to gluten.[23]On this subject the reader will consult with advantage an excellent practical paper in theQuarterly Journal of Agriculturefor June 1841, by Mr. Hannam of North Deighton, Yorkshire, to whom I have to express my obligations for information regarding the results of some further experiments made by him during the last autumn (1841).[24]The flour being supposed to contain 15 per cent. of dry gluten, on which supposition all the above calculations are made.[25]In warm weather the milk contains more butter, in cold weather more cheese and sugar.[26]Both cut in flower.[27]Lectureson Agricultural Chemistry and Geology.
Footnotes:
[1]Both potatoes and turnips contain about four-fifths of their weight of water, or five tons of either of these roots contain nearly four tons of water.
[1]Both potatoes and turnips contain about four-fifths of their weight of water, or five tons of either of these roots contain nearly four tons of water.
[2]This is the scale of the common thermometer used in this country.
[2]This is the scale of the common thermometer used in this country.
[3]For fuller information on this point, see the Author’s “Lectureson Agricultural Chemistry and Geology,” Part I.
[3]For fuller information on this point, see the Author’s “Lectureson Agricultural Chemistry and Geology,” Part I.
[4]Since carbonic acid, as shewn in the previous chapter, consists only of carbon and oxygen, they retain the carbon and reject the oxygen.
[4]Since carbonic acid, as shewn in the previous chapter, consists only of carbon and oxygen, they retain the carbon and reject the oxygen.
[5]In malting barley, it is made to sprout a certain length, and the growth is then arrested by heating and drying it. Mashed barley, before sprouting, will not dissolve in water, but when sprouted, the whole of the starch (the flour) it contains dissolves readily by a gentle heat. Thediastaseformed during the germination effects this. By further heating in the brewer’s wort, this starch is converted into sugar as it is in the growing plant.
[5]In malting barley, it is made to sprout a certain length, and the growth is then arrested by heating and drying it. Mashed barley, before sprouting, will not dissolve in water, but when sprouted, the whole of the starch (the flour) it contains dissolves readily by a gentle heat. Thediastaseformed during the germination effects this. By further heating in the brewer’s wort, this starch is converted into sugar as it is in the growing plant.
[6]For fuller and more precise explanations on these interesting topics, see the Author’sLectureson Agricultural Chemistry and Geology, Part I.
[6]For fuller and more precise explanations on these interesting topics, see the Author’sLectureson Agricultural Chemistry and Geology, Part I.
[7]Potash, soda, lime, and magnesia, are compounds of the metals here named with oxygen. It is a very striking fact, that the suffocating gas chlorine, when combined with sodium, a metal which takes fire when placed upon water, should form the agreeable and necessary condiment,common salt.
[7]Potash, soda, lime, and magnesia, are compounds of the metals here named with oxygen. It is a very striking fact, that the suffocating gas chlorine, when combined with sodium, a metal which takes fire when placed upon water, should form the agreeable and necessary condiment,common salt.
[8]And occasionallydogive; for a plump grain, and even a well-filled ear, are not unfrequently found where the straw is unusually deficient.
[8]And occasionallydogive; for a plump grain, and even a well-filled ear, are not unfrequently found where the straw is unusually deficient.
[9]See pages 51 and 52, where these substances are described.
[9]See pages 51 and 52, where these substances are described.
[10]A further portion, it will be recollected, is carried off in the cattle that are sent to market,—this is here neglected.
[10]A further portion, it will be recollected, is carried off in the cattle that are sent to market,—this is here neglected.
[11]Unless the soil happen to contain a large quantity of magnesia, which is rarely the case.
[11]Unless the soil happen to contain a large quantity of magnesia, which is rarely the case.
[12]That is, containing the same general proportions of sand, clay, lime, &c., or coloured red by similar quantities of oxide of iron.
[12]That is, containing the same general proportions of sand, clay, lime, &c., or coloured red by similar quantities of oxide of iron.
[13]See page 94.
[13]See page 94.
[14]The unstratified are often calledcrystallinerocks, because they frequently have a glassy appearance, or contain regular crystals of certain mineral substances; often alsoigneousrocks, because they appear all to have been originally in a melted state, or to have been produced by fire.
[14]The unstratified are often calledcrystallinerocks, because they frequently have a glassy appearance, or contain regular crystals of certain mineral substances; often alsoigneousrocks, because they appear all to have been originally in a melted state, or to have been produced by fire.
[15]The reader is referred for morepreciseinformation to the author’s “Lectures,” pp. 377 to 390.
[15]The reader is referred for morepreciseinformation to the author’s “Lectures,” pp. 377 to 390.
[16]Bylocallyexcellent, I mean those who are the best possible farmers of their own district and after their own way, but who would fail in other districts requiring other methods. To the possessor of agricultural principles the modifications required by difference of crop, soil, and climate, readily suggest themselves, where the mere practical man is bewildered, disheartened, and in despair.
[16]Bylocallyexcellent, I mean those who are the best possible farmers of their own district and after their own way, but who would fail in other districts requiring other methods. To the possessor of agricultural principles the modifications required by difference of crop, soil, and climate, readily suggest themselves, where the mere practical man is bewildered, disheartened, and in despair.
[17]It is owing to this large quantity of saline and other inorganic matter that fermented leaves form too strong a dressing for flower borders, and that gardeners therefore generally mix them up into a compost.
[17]It is owing to this large quantity of saline and other inorganic matter that fermented leaves form too strong a dressing for flower borders, and that gardeners therefore generally mix them up into a compost.
[18]Though I have dwelt as long upon these interesting and, I believe, novel considerations, as the limits of this little work will permit, yet I must refer the reader for fuller details, and to perhaps a clearer exposition of the principles above advanced than I have here been able to give, to my “Lectureson Agricultural Chemistry and Geology.”
[18]Though I have dwelt as long upon these interesting and, I believe, novel considerations, as the limits of this little work will permit, yet I must refer the reader for fuller details, and to perhaps a clearer exposition of the principles above advanced than I have here been able to give, to my “Lectureson Agricultural Chemistry and Geology.”
[19]See the author’s “Suggestions for Experiments in Practical Agriculture,” Nos. 1 & 2.
[19]See the author’s “Suggestions for Experiments in Practical Agriculture,” Nos. 1 & 2.
[20]The result of trials made on themica slateandgneiss soils(see page 100) of the Duke of Atholl.
[20]The result of trials made on themica slateandgneiss soils(see page 100) of the Duke of Atholl.
[21]See pages 240 and 241.
[21]See pages 240 and 241.
[22]Albumenis the name given by chemists to thewhite of the egg. A small quantity of this substance is present in every kind of grain. It is closely related to gluten.
[22]Albumenis the name given by chemists to thewhite of the egg. A small quantity of this substance is present in every kind of grain. It is closely related to gluten.
[23]On this subject the reader will consult with advantage an excellent practical paper in theQuarterly Journal of Agriculturefor June 1841, by Mr. Hannam of North Deighton, Yorkshire, to whom I have to express my obligations for information regarding the results of some further experiments made by him during the last autumn (1841).
[23]On this subject the reader will consult with advantage an excellent practical paper in theQuarterly Journal of Agriculturefor June 1841, by Mr. Hannam of North Deighton, Yorkshire, to whom I have to express my obligations for information regarding the results of some further experiments made by him during the last autumn (1841).
[24]The flour being supposed to contain 15 per cent. of dry gluten, on which supposition all the above calculations are made.
[24]The flour being supposed to contain 15 per cent. of dry gluten, on which supposition all the above calculations are made.
[25]In warm weather the milk contains more butter, in cold weather more cheese and sugar.
[25]In warm weather the milk contains more butter, in cold weather more cheese and sugar.
[26]Both cut in flower.
[26]Both cut in flower.
[27]Lectureson Agricultural Chemistry and Geology.
[27]Lectureson Agricultural Chemistry and Geology.