Page:White - The Natural History and Antiquities of Selborne.djvu/218

 person would find it no easy matter to divest a rush of its peel or rind, so as to leave one regular, narrow, even rib from top to bottom that may support the pith: but this, like other feats, soon becomes familiar even to children; and we have seen an old woman, stone-blind, performing this business with great dispatch, and seldom failing to strip them with the nicest regularity. When these junci are thus far prepared, they must lie out on the grass to be bleached, and take the dew for some nights, and afterwards be dried in the sun.

Some address is required in dipping these rushes in the scalding fat or grease; but this knack also is to be attained by practice. The careful wife of an industrious Hampshire labourer obtains all her fat for nothing; for she saves the scumrnings of her bacon-pot for this use; and, if the grease abounds with salt, she causes the salt to precipitate to the bottom, by setting the scummings in a warm oven. Where hogs are not much in use, and especially by the sea- side, the coarser animal oils will come very cheap. A pound of common grease may be procured for four pence; and about six pounds of grease will dip a pound of rushes; and one pound of rushes may be bought for one shilling: so that a pound of rushes, medicated and ready for use, will cost three shillings. If men that keep bees will mix a little wax with the grease, it will give it a consistency, and render it more cleanly, and make the rushes burn longer: mutton-suet would have the same effect.

A good rush, which measured in length two feet four inches and an half, being minuted, burnt only three minutes short of an hour: and a rush still of greater length has been known to burn one hour and a quarter.

These rushes give a good clear light. Watch-lights (coated with tallow), it is true, shed a dismal one, 'darkness visible'; but then the wicks