Page:The American Cyclopædia (1879) Volume X.djvu/175

 LARCH LARD 169 but the only differences are those which may be produced by locality. The wood is very close-grained, compact, and remarkable for strength and durability ; it is very heavy, and almost incombustible except when splintered ; on account of these qualities it is valued in ship building. As an ornamental tree it is inferior to the European larch (L. Europcea), which differs mainly in its more pendulous branches and the shape and color of its cones, which are about one half larger. This species is found throughout central Europe, especially in the Alps, and is largely cultivated both as an ornamental and a timber tree. It is of re- markably rapid growth, and large plantations of it soon yield profitable returns. The planta- tions of the dukes of Athol in Scotland have be- come historical as illustrations of extensive and European Larch (Larix Europaea). profitable arboriculture ; previous to 1826 the duke and his predecessors had planted more than 14,000,000 larches, occupying over 10,000 acres. Some plantations of moderate size have been set in our western states with prospects of success. A number of named varieties, in which there is a departure from the typical form, are offered in European nurseries. A very full account of the species, and of its cul- tivation and uses, is given in London's "Ar- boretum et Fruticetum," vol. iv. The western larch (L. occidentalis) was first discovered by Nuttall in the northwest ; it is found along the Columbia and other rivers of these regions, where it grows to the height of 150 ft. A few other species are enumerated, but little is known of them. The FALSE LARCH is pseudo- larix Kcempferi from China, where it is a favor- ite tree. It has an aspect between that of a cedar and a larch. Its much longer leaves and larger and differently shaped cones distinguish it from the larch. The few specimens that are in cultivation in this country give promise of its success. It is also called the golden pine, a translation of its Chinese name. L ARCHER, Pierre Henri, a French scholar and author, born in Dijon, Oct. 12, 1726, died in Paris, Dec. 22, 1812. He early distinguished himself by his proficiency in Greek and Eng- lish literature. In 1767 he wrote an able re- ply to Voltaire's Philosophic de Vhistoire. In 1778 he was admitted a member of the acad- emy of belles-lettres, and on the establishment of the imperial university he was appointed professor of Greek in that institution ; but he was then over 80 years old, and had to discharge his duties by deputy. He died from a fall. His reputation chiefly rests on the translation of Herodotus (Paris, 1786), which is valuable for its geographical and chronological notes. LARD, the oily portion of hogs' fat, sepa- rated from the animal tissues by the process called rendering, which is melting it out at the temperature of boiling water, and commonly with the mixture of a small quantity of water. The best and firmest lard is obtained exclusive- ly from the fat which surrounds the kidneys ; but the common qualities of commerce are de- rived from the entire fat of the animal. To render this harder various adulterating sub- stances are added, as mutton suet, starch, po- tato flour, and even caustic lime. Alum also is often added with the view of increasing its whiteness ; and in England common salt and the carbonates of soda and potash have been detected in samples of it. The presence of water and its quantity may be determined by submitting a weighed portion to moderate heat ; it escapes in bubbles, and when these cease to appear the loss of weight indicates the propor- tion. If starch is present, it will cause a solu- tion of iodine with which a particle of the lard is mixed to turn blue or even black. The proportion of the adulterating ingredients sometimes amounts to more than 25 per cent., of which the chief article is some farinaceous substance. Water has been found to the ex- tent of 12 per cent. ; alum of 2 to 3 per cent. ; and quicklime of 1 per cent. Lard as prepared is run into kegs, but the best qualities are col- lected in England in bladders, and are distin- guished by the name of bladder lard. When pure, the article should be firm and white, and entirely free from taste or smell; it should melt at 212 F. without bubbling, and without depositing any sediment; the melted fluid should be nearly as clear and transparent as water. Its melting point varies from 78 -5 to 87*5 F. Its composition in 100 parts, as given by Braconnet, is: stearine and marga- rine 38, oleine 62. Lard is extensively used in culinary operations as an article of food ; it enters into the composition of pastry, and is the material in which fish and other articles are commonly fried. In this operation the