77 



of a golden tint, with only a slight deposit of granular matter at the 

 bottom. The nnprepared beer, however, was found to have passed into 

 an active state of fermentation, turning completely sour, and one of the 

 bottles had burst in consequence. It is requisite, however, in preparing 

 beer by this method, that the corks be perfectly tight, and for this pur- 

 pose the best champagne corks must be selected, and, if possible, soaked 

 in a hot solution of parafiBne and some resin, (as colophony,) a composi- 

 tion which melts only at a temperature of 120°. In this way tbe entire 

 percentage of carbonic acid of the beer will be retained in the bottle, 

 and the beer will be found capable of iireservation for an indefinite period 

 of time. It is said that beer of any quality can be kept in this way, the 

 lightest and weakest being as susceptible of preservation as any other. 



niPROVED BIED-LIILE. 



By adding a concentrated solution of chloride of lime to a strong so- 

 lution of common glue, a mixture will be produced which does not dry 

 up, and can be easily dissolved by the addition of water. Thus 

 prepared, it is recommended as a bird-lime, replacing advantageously 

 the article usually made out of holly-bark or other substances. 



ITEIV^S FROM VARIOUS SOURCES. 



A New Industry. — The sweet potato, used in various forms as an 

 esculent, in making bread, as a substitute for cofiee, in the brewing 

 of beer, as well as for fattening farm animals, is now beginning to be 

 used in making a sirup "far snrpassing that of the beet and even of the 

 sorghum in delicacy of flavor, while the yield is much more abundant. 

 The average product of a bushel of sweet potatoes — the yam variety 

 being preferred — is alleged to be over two gallons, and as the average 

 yield per acre, on poor, sandy soil, is from 150 to 180 bushels, the product 

 must necessarily be from 300 to 350 gallons of sirup. This must open 

 to the view of the piney-woods agriculturist a new and most profitable 

 industry, one man, with a mule, being able to cultivate at least fifteen 

 acres in potatoes. The residuum, after the juice for sirup has been ex- 

 tracted, is pronounced a valuable edible either for man or beast." 



Protection against the Cabbage-worm. — The European cabbage- 

 worm, Pierls rapw, recently introduced by way of Canada, which has 

 proved so voracious and prolific, has become the terror of northern cab- 

 bage-growers, and threatens to traverse the country, unless checked by 

 natural or other causes. Wherever the pest has reached, so far as heard 

 from, very few if any remedies have availed to give relief to the gardener. 

 The most noted success is -that of P. T. Quinn, the market-garden re- 

 porter of the New York Tribune. He sends to ns the following state- 

 ment: On his return from' California, last summer, he found his 

 oftbbages infested with worms, and threatened with total destruction. 

 He went to work with his accustomed energy, experimenting, trying 

 everything new and old promising riddance of the plague, all to no pur- 

 pose, until he hit upon the following : 20 parts of superphosphate made of 

 slush acid, 1 of carbolic ijowder, and 3 of uuslacked lime, mixed well to- 

 gether and dusted thoroughly into each head four times at intervals of 

 four days. The result was the saving of 75,000 cabbages, and a loss of 

 but five per cent. The wroms would eat fresh lime with impunity, and car- 

 bolic powder would destroy cabbages and worms alike, but the ingredi- 



