6 AT filiation : this liquor is conveyed from the distillery in large carts, closely jointed and well covered, so as to prevent leaking. It is thi^n discharged into vats or other ves- sels, and when these are about two-thirds full, a quantity of sweet hay, previously cut small, is im- mersed for two or three days, in order that the wash may imbibe tlie flavour of the hay, before it is used. In this state, the( mixture is carried to the stalls, and poured into troughs, from which it is eagerly eaten by cattle. Some ani- mals, however, shew at first an aversion to such food; in which case their hay should be frequently sprinkled with the wash ; so that, by having the smell constantly be- fore them, and seeing others eat with avidity the Same preparation, it gradually becomes less nauseous, and is at length much relished. — • The cows and oxen thus fed, not only repay' the expence of thdr keeping, by fattening speedily, but yield a large quantity of rich manure, which is more valuable than that from any other food. An equally successful method of fattening cattle in gcneVal, and oxen in particular, consists in giv- ing from half to a whole pint of molasses, twice in the day, to everv starving animal, that has been exhausted by continual and severe labour, for a series of years. For this purpose, a gallon of oats, or any other damaged grain, roughly ground, or the same pro- portion of potatoes, should be boil- ed in a sufficient quantity of water, to form a thick mash. It must be well stirred while on the fire, to prevent its burning, or adhering to the sides of the vessel j and, when it becomes cool, the mixture is ibrmed into balls, each weighing C E M [409 about a pound. Onehalf of these balls, after dipping them into the molasses in the morning (the re« mainder in the evening), is given to the cattle, which devour them with great eagfrness, and speedily grow fat, by the addition of a little hay, or any green fodder that i* not too succulent. Besides, one or two spoonfuls of salt are general- ly dissolved in the composition ; which contributes to preserve the health of the animals ; and, in case ground corn cannot be procured, oil-cake, diluted with water, sea-» soned with a little salt, and moist- ened with the same quantity of molasses, may be advantageously substituted. Those of our readers, who wisit to iriquire minutely into the dif- ferent diseases affei^ing cattle, far- ther than we have been able to in- vestigate them in the course of this work, will consult Mr. Topham's " Neiv and cnmpe?idioiis Si/stem on several Diseases incident to Cattle, &c. 8vo, 1788 ; a work containing some valuable hints, and of which a new edition wa^ lately published. CAULIFLOWER.— In this ar- ticle we have omitted to insert tho best method of preparing that culi- nary vegetable J on the supposi- tion that it was generally known. Hence we shall annex the fol- lowing diredtions, for the benefit of inexperienced readers : — Let the cauliflowers first be par- boiled : next, they must be im- mersed in cold, hard water, for some time, till they be nearly wanted for the table ; thus, on being boiled for a few minutes, they will become more firm and crisp than if they had been cooked in the usual manner. CEMENT.--In July, 1 800, Mr. J. B. Denize obtained a patent for ace-
