i^ns] 



F A R >I E RS' R E G I S T K R. 



647 



a certain expense, for attainin£f so profitable a part of 

 whnt oui^ltt to be his la;in-yard sjsfem."* 



By JiiMns of a y;»rd cointnicted on this plan. Mr. 

 Younn- fattpniM'. eiglitii-cight \\o<^? in on'^ sprinu;. with the 

 attendance of only one man; whereas thre(^ would have 

 been inadequate to the ta«lc without sncli conveni- 

 ences. The total expense of se.rh a yard, he tliinks, 

 would not be less ttuin j£l.5(); and, if it were con- 

 structed arcordinjj; to the more correct idea, the cost 

 would amount to ii2()0 or £2'}'), but the governing, 

 idea ofposH'on siiould be followed in a sti/ of £20. 



This plan, iiowever, is obviously calculated only for 

 those farms where the fattening; ol swine is carried on 

 upon an extensive scale. Where these animals are 

 kept chiefly for domestic consumption, it will be suffi- 

 cient if hoji-styes be constructed witii due rey;ard 

 to warmth and (Iryness, and divided into various parti- 

 tions for the reception of swine, according; to their a<:;e 

 and varieties. Eaeli division should be between six 

 and seven feet in wiiith, of suc'.i a height as the 

 largest piijs can con\eniently enter, and should be pro- 

 vided with a small space sufficiently capacious for 

 holdino; the feeding--troughs, so that the swine ma)^ be 

 conveniently fed without unnecessarily going in 

 among them. If possible, trou;:;hs should be so 

 arranged, that offal, milk, &,c., may be conveyed into 

 them from the milk-house, or scalding-house, by 

 means of pipes ; and as these animais often thrust their 

 feet into the troughs, and thus waste a considerable 

 portion of food, this mny be avoided by fixing sticks in 

 a frame over the troughs, not unlike a rack ; or a thin 

 piece of plank may be nailed on the back part of the 

 troughs, and so project as to allow their heads only to 

 enter. 



This object may also be attained when swine are put 

 up to fatten on dry food, b}r fixing a conical liopper 

 (holding any given quantity) in a trough, with the 

 broad end upwards, and covered with a strong lid ; at 

 the lower end should be an aperture for giving out the 

 meat into the trough, where the animal may eat it as it 

 falls, without being capable of spoiling or wasting any 

 portion of it. By adopting the expedient here sug- 

 gested, the further advantage will be derived in fatten- 

 ing swine, that, by feeding more leisurely than in the 

 common mode, their food will probably be more 

 thoroughly masticated ; the effect of which has been 

 thought to render their fat more firm, and of a better 

 flavor. 



the end of JVlnrch. ppparate tlip seed from the 



pulp, by piiiiiiiy them into a hnsiii of wntcr ntiiil 

 they ar« soli. Then .squeeze thcnri vvitli the tln- 

 "•ors; and, alter gently poiirins oH the water, sow 

 the seeds in drill.>«. with llie li'athorp of a troof?8- 

 (]uill, in a good bed o!" earth. When the plants 

 are about an inch hiirh, draw a liitle earth up to 

 iheni with a hoe, in order to lensxihen their main 

 roots; and, when they are about three inches high, 

 diil them up-, and se[)arale tiiein eareliiily liom 

 each other, in order to f)repLire (hem for planting 

 out in the liillowing maimer: Prepare a piece of 

 iiesh jiround by trenching i( well; diir up theseed- 

 iiuir plants, as helijie directed, and plant them out 

 in the irround thus |)repared, in sueh a manner as 

 that there may be 16 inches between each plant. 

 As they advance in growth, let them receive one 

 or two earthings up, in order to lenirthen ihe niain 

 root, and encourage the shoots underonMind. By 

 this management, potatoes may be brought to a 

 good size in one year. 



From tlie Loudon's Gardener's M.igazine. 



COaiMUWICATION 



OF FOREIGN 

 FKUITS. 



FLAVORS TO 



From the Essex Standard. 



MODE AND ADVANTAGE OF RAISING IRISH 

 POTATOES FROM SEED. 



It has lalely been frequently stated, that, in 

 some counties, there is a great fiiilure of the pota- 

 to crop. This, I think, may be remedied, an- 

 other season, by sowing the seed, instead of plant- 

 ing sets. Sets will not last above twelve or four- 

 teen years: after that time, they decline, and hard- 

 ly return treble the bulk of the potatoes planted. 

 I tried the experiment last year in a small way, 

 and the produce was astonishing. What appears 

 remarkable to me is, that these seedlings produce 

 potatoes of different kinds, and, sometimes, new 

 sorts are procured. I saved the red rough seed, 

 and I had five sorts from it. The following is 

 the method to get them the size of hens' eg;js in 

 one year: Take a bunch of potato apples of any 

 sort, in November, when they are ripe; hanij 

 them up in a warm room during winter; and, at 



* The Earl of Egremont has an extensive ranee of stves, 

 at Petworth, coiistiucted nearly upon Mr Young's plan; 

 an ensrraving of which, vviih the ^eces^:ary explanations, ma)- be 

 found in the Agricultural Survey of Sussex. 



T.'" 1 had sf»en v,ol. xii. n. 52. of the 'Garden- 

 er''s Magazine'' sooner., I should not have waited 

 till now to SHiisly, as well as I could, the desire of 

 your correspondent, A. B., on the ''manner of 

 making a peach taste of wormwood." The day 

 has gone by ibr people believing the impositions 

 practised bv a i'ew gardeners to deceive ihe multi- 

 tude; but, by attentively studying the process of 

 veijetation, certain phenomena will appear, which 

 arc not so easy, to explain, even with the assis- 

 tance of physiology; and it is still more difficult to 

 give a decided opinion on the subject. For exam- 

 ple: at first sight^ the asseriion of J\Ir. John 

 Murray, of giving the smell of the onion to the 

 rose, by being planted near it, appears ridiculous; 

 and yet, even the celebrated De Candolle, in his 

 physiologic vegefnh, omits giving an opinion on 

 the subject; a proof that there is room for im- 

 provement in vegetable physiology, and particu- 

 larly as it regards smell and taste. For my part, 

 1 can tell you, as a lact, and a well established 

 one, that all the wine merchants abstain from 

 going to a particular part of the province of Vi- 

 cenza for their wine; and the reason of this is, 

 that the wine there smells of the walnut, because 

 the peasantry have a custom of training their 

 vines on walnut trees, instead of using vine props. 

 This smell may arise from different causes; and it 

 is a remarkable fact, that the walnut does not al- 

 ways give its flavor to the grapes it supports, but, 

 in genera!, only to those which have grown on 

 light and dry soils, when the vine has received 

 any bruise, or wound, such as by a seve.'-e shower 

 of hail, or by the roots having been injured by the 

 plough. Ij'thus appear-- to me, that, wherever 

 the wine tastes of the walnut, the spongioles of 

 the vine could not have been in a healthy state: 

 the greater part of them must have been decayed; 

 and, from the connexion between the root and the 

 stem, when the hail injures the shoots of a plant, 

 even the fibrils of the roots suder, and are proba- 

 bly destroyed. It is evident that, the mutilation 

 which the' vine sustains by the plough must also 



