PREFACE. NEW FACTS are green leaves that renew the beauty and support the life of the Tree of Knowledge. To be in ignorance of the many useful discoveries that result from theoretical research and practical experiment is to sacrifice one-half the pleasure of existence in this active age of mental and material progress. Perhaps a characteristic error of the present busy time may be found in this that in proportion to the amount of Reading, there is too little Remembering. Our tables are loaded with papers— religious, political, scientific, economical, and industrial. We are apt to skim the surface, and fail to dive into those depths from which the true pearls of knowledge are to be gathered. In the volume of " NEW FACTS" now submitted to the reader, the Editor has endeavoured to arrange, in compact form, and in an order easy for reference, the more recent contributions to every department of practical knowledge. Matters of merely speculative theory-of conflicting opinion—of competitive disagreement—are here winnowed from those solid grains of FACT that reward the harvest of mental labour. How often do we, in our miscellaneous readings, alight upon some practical suggestion which, for the moment, we resolve to treasure, and apply in the time of need; but when that time comes we have lost the authority, and forgotten the essential items of the information! There is no class of persons engaged in the active pursuits of life, but will find in this collection of "NEW FACTS" material aid in fulfilling responsible duties. The Physician, the Artist, the Chemist, the Engineer, the Manufacturer, the Agriculturist, the Gardener, and the Housekeeper, will be provided with a valuable Index to all that is New and Useful. And it is probable that, as all knowledge is cumulative and suggestive, there are many who, by consulting NEW FACTS, may hereafter themselves become contributors to public good, and thereby secure honour and profit to themselves, while adding to the happiness of their fellow creatures. NEW FACTS UPON ALL SUBJECTS. THE GREAT NUTRITIVE PROPERTIES OF MACARONI. THIS, the national fare of Italy, deserves much more popularity than it enjoys among ourselves. Weight for weight, macaroni contains from two to three times as much flesh-forming material as good household bread. This is the opinion of eminent analytical chemists at home and abroad; while Dr. Hassall claims for it far more nutrient power than any of the cereals employed as food in this country. Now that butcher's meat has become so high in price, the use of macaroni, as a substitute, twice or thrice a week, deserves consideration. It is susceptible of varied culinary treatment, and is not only palatable and appetising, but of high nitrogenous value when cooked with cheese. The finest qualities of macaroni (from the Italian maccare, to bruise or crush) are those which are whitest in colour, and do not burst or break up in boiling; it should swell considerably and become quite soft; but if it does not retain its form when boiled, it has not been made of the best wheat. Some makers flavour and colour it with turmeric, to suit certain tastes; but this is limited to very few. Only hard kinds of wheat are applicable to the manufacture of macaroni, as they contain a large per-centage of gluten. The following is the method of preparation :-The wheat is first ground into a coarse meal, from which the bran is removed-in that state it is called semolina; while the grinding is going forward, it is necessary to employ both heat and humidity to ensure a good semolina. This is worked up into a dough with water, and for macaroni it is forced through pipe-shaped gauges. Strictly speaking, indeed, the name macaroni applies exclusively to wheaten paste in the form of pipes, varying in diameter from the size of an ordinary quill pen to an inch. There is no essential difference between vermicelli and macaroni. B |