Chamberss Edinburgh Journal, No. 436 | Page 7

such as are fruitless. The capsules are gently pounded in a mortar, to loosen the seeds from their shells, from which they are separated by sifting. To facilitate the separation of the white sebaceous matter enveloping the seeds, they are steamed in tubs, having convex open wicker bottoms, placed over caldrons of boiling water. When thoroughly heated, they are reduced to a mash in the mortar, and thence transferred to bamboo sieves, kept at a uniform temperature over hot ashes. A single operation does not suffice to deprive them of all their tallow; the steaming and sifting are therefore repeated. The article thus procured becomes a solid mass on falling through the sieve; and to purify it, it is melted and formed into cakes for the press. These receive their form from bamboo hoops, a foot in diameter, and three inches deep, which are laid on the ground over a little straw. On being filled with the hot liquid, the ends of the straw beneath are drawn up and spread over the top; and when of sufficient consistence, are placed with their rings in the press. This apparatus, which is of the rudest description, is constructed of two large beams, placed horizontally so as to form a trough capable of containing about fifty of the rings with their sebaceous cakes; at one end it is closed, and at the other adapted for receiving wedges, which are successively driven into it by ponderous sledge-hammers, wielded by athletic men. The tallow oozes in a melted state into a receptacle below, where it cools. It is again melted, and poured into tubs, smeared with mud, to prevent its adhering. It is now marketable, in masses of about eighty pounds each--hard, brittle, white, opaque, tasteless, and without the odour of animal tallow; under high pressure, it scarcely stains bibulous paper, and it melts at 104 degrees Fahrenheit. It may be regarded as nearly pure stearine.... The seeds yield about 8 per cent. of tallow, which sells for about five cents per pound.'
There is a separate process for pressing the oil, which is carried on at the same time. The kernels yield about 30 per cent. of oil, which answers well for lamps. It is also employed for various purposes in the arts, and has a place in the Chinese pharmacopoeia, because of its quality of changing gray hair to black, and other imaginary virtues.
The husks are used to feed the furnaces; the residuary tallow-cakes are also employed for fuel--a small quantity remaining ignited a whole day. The oil-cake forms a valuable manure, and is of course carefully used for this purpose in China, where so very great regard is paid to the collecting of manures. This kind is particularly used for enriching tobacco-fields, its powerful qualities recommending it for such a scourging crop.
With regard to the uses of the vegetable tallow, Dr Macgowan observes: 'Artificial illumination in China is generally procured by vegetable oils, but candles are also employed.... In religious ceremonies, no other material is used. As no one ventures out after dark without a lantern, and as the gods cannot be acceptably worshipped without candles, the quantity consumed is very great. With an unimportant exception, the candles are always made of what I beg to designate as vegetable stearine. When the candles, which are made by dipping, are of the required diameter, they receive a final dip into a mixture of the same material and insect-wax, by which their consistency is preserved in the hottest weather. They are generally coloured red, which is done by throwing a minute quantity of alkanet-root (Anchusa tinctoria), brought from Shan-tung, into the mixture. Verdigris is sometimes employed to dye them green.' We are not aware that the vegetable tallow has as yet been imported into Britain to any extent.
FOOTNOTES:
[1] 'Uses of the Stillingia Sebifera, or Tallow-Tree, &c., by D. J. Macgowan, M. D., &c.' The substance of the same communication was laid before the Botanical Society of Edinburgh, 12th February, 1852, having been communicated by Dr Coldstream.

THE TOLLMAN'S STORY.
Some local travellers of about twenty-five years' practice, may still remember the keeper of a toll-bar on one of the western approaches to Glasgow, known in his neighbourhood as English John. The prefix was given, I believe, in honour of his dialect, which was remarkably pure and polished for one of his station in those days; and the solution of that problem was, that he had been from childhood, till the gray was thickening on his hair, in the service of an English family, who had come into possession, and constantly resided on, a handsome estate in his native parish in Dumbartonshire.
Through their interest, he had been appointed to the office of power and trust in which I made his acquaintance. John was one of my earliest friends,