By James Anderson, Louisville, Kentucky Two boxes carded Flax wool. Samples of flyings from carding machines, and a sample of rotted hemp. From Jonathan Knowles, of Providence, R. I.— One bale of 52 pounds of Flax cotton, By James C. Butterworth, of Providence, R. I. One bale of 10 pounds of Flax cotton, manufactured in June, 1858. By authority of the standing committee, at their meeting on the 21st day of August last, the following persons were appointed judges for the examination of such specimens as might be offered for exhibition or competition, and to award the premiums, if merited, viz: Messrs. Charles Jackson, Zachariah Parker, George Kilburn, Scott W. Mowry, Albert Waterman, Stephen Waterman and Robert S. Borrough, all of Providence, except Mr. Kilburn, who is from Lonsdale, R. I. It will be observed that all these gentlemen are well acquainted with cotton as an article of extensive consumption, and with but two exceptions, are practical manufacturers. On the 22d of this present month (October), the accompanying report from these gentlemen was received and is commended to the especial attention of the standing committee. A reference to it shows that no premiums are awarded That the interest felt by them in this very important subject, has led them, not only critically to examine the specimens submitted to their attention, but to make investigations involving much time and labor; and the result of which justifies the assertion, "that the encouragements for ultimate success, are too strong to allow the investigations to rest here." They thus transfer (if not create) to the Society, a responsibility in this subject, which has not heretofore been so strongly expressed. Your committee held a meeting at the office of the chairman, on the morning of the 29th inst, at which Messrs. Harris, Burrough, Evans, Viall and Dyer were present. The report from the judges was read, received, and discussed. It was then voted, that the judges be requested to continue their labors and investigations until a satisfactory result of the practicability of Flax cotton as a fibre for manufacturing purposes is obtained, or its imprac icability proved. Voted, that the chairman appoint a committee to raise such funds as may be required for the contemplated action of the judges. In conformity with these votes, notice was promptly sent to each of the gentlemen referred to, and all the members of this committee were assigned to the duty of providing the necessary means. Your committee are very desirous of an early answer from the judges to the many inquiries that are made of their progress; not only by manufacturers, but by agriculturists, as to the expediency of directing more attention to the cultivation of Flax, as a remunerative product. With the attention already given by the judges in their department, and the proper action by the individual members of this committee, this desire may be early gratified. Respectfully submitted, For the "committee on Flax Culture," &c., ELISHA DYER, Chairman. To the Committee on Flax Culture of the Rhode Island Society for the Encouragement of Domestic Industry: The undersigned committee, appointed to examine the Flax Cotton offered for premium, at the Fair held in this city on the 11th day of September last Respectfully represent, that they have carefully inspected all the samples that were contributed on that occasion, and having in view the terms upon which the premiums were offered, viz., " Fit for use on cotton machinery." and “ accompanied with a statement of its culture, production and preparation, including the cost of the various processes," they are of opinion that none of the contributors are entitled to the premiums so offered. It is, however, due to the enterprising gentlemen who represented Mr. Stephen Randall's process for breaking lax, to say, that flax as prepared by them for working with wool, is, in the judgment of the committee, much more valuable than cotton, in all fabrics in which cotton is now mixed with wool; and in some kinds of goods, appears to be desirable as a partial substitute for wool itself. Feeling a warm interest in the substitution of flax for cotton, they have inves tigated the subject more thoroughly than was required simply to discharge the duties for which they were selected; and are led to believe, that the encouragements for ultimate success, are too strong to allow the investigation to rest here. Therefore, they hope that the Society will devise some plan whereby this investigation may be continued until the question, whether or not flax can be used as an economical substitute for cotton, on cotton machinery, is practically settled. PROVIDENCE, Oct. 22, 1861. CHARLES JACKSON, SOME FACTS AND REMARKS ON THE INDIGESTIBILITY OF FOOD. BY J. H. SALISBURY, M.D. Digestion is a process by which alimentary substances when introduced into the digestive canal are converted into two parts: the one nutritious, to be appropriated to nourishing and building up the tissues of the body and supplying it with matter to take the place of the constantly wearing out materials; the other nonnutritious, to be cast off. Digestion consists of an interesting series of organic actions. 1. Introduction. of the food into the mouth. 2. Masticating and incorporating it with saliva. 3. Swallowing. 4. Muscular action of the stomach upon it, and the solvent and chemical action of its secretions. 5. Muscular action of the small intestines upon it, and the chemical action of their secretions and those of the liver. 6. Muscular action of the large intestines upon it, and its expulsion as fæces. When digestion is healthy and perfect, the fæces consists of a fine, homogenious, pulpy mass, exhibiting no appearance in common with the food eaten; but when it is not, then in the fecal matter are distinguished evident traces of the alimentary materials. Indigestibility arises from two causes: First, derangement of the digestive apparatus; Second, the indigestibility of the food. The first originates either from a functional or organic disease, of which, it is not our intention now to speak; the second depends entirely upon the quality, condition and composition of the alimentary materials, as we shall now attempt to show by some familiar examples. All food is not equally digestible, and in some cases, that which is considered the most nutritious, is really the most rebellious. Cheese, fat, cucumbers, watermelons, cherries, green apples, green corn, etc. when taken alone, on an empty stomach, are substances almost sure to pass through the intestinal canal imperfectly digested, causing uneasiness, cholicy pains, and often cholera morbus. The indigestibility of the cucumber is almost proverbial; in fact, it has scarcely a parallel among all the cultivated edible plants. In studying its composition, we can scarcely refrain from making the inquiry, what does this fruit contain to unfit it so much for easy digestion? In attempting to answer this question we will bring to our aid its composition. Amount of the several Inorganic and Proximate Organic bodies in 1.000 lbs. of Amount of inorganic bodies in 1,000 lbs of fresh cucumbers.. Cucumbers. .6094 .0242 .6794 .9749 .0052 .1239 .0263 .3846 .0318 .0202 2.28 lbs. .02 3.32 .36 3 30 26.56 8 99 .06 .27 42 88 lbs. 954.24 lbs. Cellulose and Lignin. Coloring matter.... Wax..... Amount of organic in 1,000 lbs. fresh cucumbers.... Total 1,000 lbs. We see here a remarkable instance of the extent to which water may enter into the composition of a solid vegetable substance. 100 lbs. of the fresh fruit contains about 95 lbs. of pure water, and only 4 lbs. of dry matter. Consequently one ton would contain but about 90 lbs. of dry matter. The inorganic matter is composed mostly of phosphoric acid, potassa and soda. One would naturally suppose, from the tendency this fruit has to pass through the digestive apparatus, without being materially acted upon, that it might be constituted of bodies that are either deliterious to the system, or are not essential to its composition. If we refer to the analysis, however, we find that the ingredients which enter into its composition, are found in other food which is nutritious and easy of digestion; in fact, the most of them go to build up and support the several tissues of the human body, and are necessary to their healthy nutrition and growth. Hence we must conclude that the indigestibility of this fruit cannot depend upon the kind of ingredients of which it is composed. Is there not something in the relative proportion of the materials which compose it, that may throw light upon the subject? We find in the foregoing analysis all the bodies in very small proportion, with the single exception of water. The percentage of this in the fresh fruit exceeds 95 per cent. May we not infer that this large percentage of water has something to do in retarding digestion? It is well known that all of those fruits which contain a very large percentage of water, (equal or nearly so to that of the cucumber,) such as water-melons, green apples, cherries, green currants, green corn, etc., are very apt, when taken in quantities and unmixed with other more solid food, and on an empty stomach, to produce like unpleasant symptoms and derangement, and pass through the stomach and intestines, but imperfectly acted upon by the solvents of these organs. Water, however, is not the only body, which, when in great excess in food, appears to increase its indigestibility. Other substances, as fat, casein, albumen, etc., when in large proportion, produce like results. For instance, a healthy person makes out a hearty meal from fat, without the admixture of other food. Under ordinary circumstances, he would experience the symptoms previously mentioned and much of the fat would be voided in the same condition in which it was taken into the system. The same is the case with cheese (which is nearly pure casein-mixed with most of the constituents of the animal body in small proportion) when eaten alone, and to excess it will be often voided in a similar undigested state. May not this condition of things always have a tendency to accompany all food composed principally of one ingredient of the animal body, with the others in minute proportion? Is it not true that food. suited to easy and healthy digestion, should contain not only the ingredients which enter into the composition of the body, but those ingredients should be present in some simple relative proportion to each other, which should be simi ar to that of the matter which is already fitted to nourish the several tissues in a healthy manner? That is, the ingredients of the food should be in such proportion, as is best suited to furnish nourishment to the system with the least possible loss of undigested material. |