29S 



F A R MERS' REGISTER 



[No. 5. 



only are destroyed. The roots produce a new- 

 crop in the summer; but these do not bear fruit iiil 

 the next year , and are more tender arr' 

 killed by frost during the next winter, than older 

 and more woody branches. 



"In the spring, the trees are careful! 

 and where a double bud is obs 

 eners, who are able to distinguish a leaf-bud, 

 which is more sharp, from a fruit-bud, which is 

 rounder, pinch out the leaf-buds, without hurt- 

 ing the fruit-buds; these, as they receive the 

 sap prepared by the plant for two purposi 

 duced fruit of double the ordinary size; this i 

 at Paris between the first and tenth of June; bul 

 these leaf-buds may be suffered to expand a 

 till the}'' can be distinguished with cer 

 must not ail be destroyed .at the sumo time, in cool 

 seasons, the ripening of the fruit is hastened by 

 inserting a drop of oil in the eye, from the point of 

 a pen or tooth-pick. 



"It is necessary in dry seasons to water fig-trees; 

 the nature of the plant requires to have its roots 

 cool, while its head is exposed to the hottest sun. If 

 planted against the south wall of a house near a 

 spout that brings water from the roof, it thrives 

 luxuriantly. Figs do well also in a paved court; 

 the stones keep the ground under them moi 

 cool, while the surrounding buildings reflect and 

 increase the heat of the sun's raj a.-" 



From the Genesee Farmer. 

 LATE MOWED HAY. 



The editor of the. Western Farmer h 

 to our recommendation of mowi 

 We hope he may be enabled here i make 



more accurati 



In oar youthful days, i* was the practice fo mow 

 the natural grasses as soon as m 

 came into bloom. The hay Was of a be: 

 green; and all persons, as fir as we knew, thought 

 it must of course, be the best. About twenty-five 

 years ago, our attention was first turned to the 

 subject. Farmers in this quarter, cut their grass 

 at such times as were most convenient; that is to 

 say, a part was generally cut before harvest; but 

 the principal part, owing to the pressure of other 

 business, was cut after the grain was secured; and 

 the same motives of convenience induced us to 

 adopt the same practice. We found however, by 

 repeated observations, that our live stock, when- 

 ever they had the liberty of choosing, rejected the 

 green hay, and preferred that which had been well 

 matured, although of a rusty appearance. 



Having clearly ascertained the fact we inquired 

 of some of our most intelligent farmers who were 

 also acquainted with the value of well ripened hay, 

 what was the cause of this preference? and the 

 purport of the answer we received, was as follows: 

 "Grass cut before it is matured, contains little or 

 no saccharine matter; the juices turn sour, like 

 wine that is made of crude or watery grapes; and 

 the sense of taste in chewing two stalks of two 

 kinds can distinguish them at once — the one being 

 much more sweet and pleasant, than the other." 



The notion that plants are always nutritious in 

 proportion to their quantity of soluble matter, is er- 

 roneous. The quality of that matter, is of more con- 

 sequence. Sugar is supposed to be more nutritive 

 than any other substance; and no plant has yet 

 been discovered that produces it in such quantities 

 a<j the sugar cane. This is one of the natural 



grasses; and it is only cut when the plant is ma- 

 ture. Indian corn is also one of the nat.iral grass- 

 es, and its stalksyield much saccharine matter. In 

 the revol w hen oui i e with 



rupted, man)- families 

 were su| plied with molasses obtained from this 

 I ut the stalk was always used when it was 

 well ripened. 



The leaves of the cane are entirely rejected in 

 the man s, as the sugar is not deposited in 



any parte::; nd the last remark will 



f Indian corn. Sugar is also ob- 

 tained from --the pith of the Bamboo, an ot I 



■• .ings to 



show by analogy that thougl s of timothy 



: ion, "if 



increase 



liarine matter in the: 



We are not prepared to say that the artificial 



ar in any i ies; or 



that the plants should be well ri; b ■ they 



! for hay. At present we rather incline to 



the opinion that a distinction in this I ought 



to be made between the two natural orders; and 



that the latter may not be improved by standing 



very late in the season. 



From the New York American. 

 COOKING BY GAS. 



This new application of gas seems to us of 

 e, for economy, comfort and safety, 

 ig of it until -mugs 



'. . . / a , presi- 

 : an op- 

 portunity, at his h the process 

 tie fact thai what was 

 . gh not 

 "quickly do i 



The apparatus is of great simplicity. A circu- 

 lar or eliptical burner of su< h dimensions as may 

 be needed — in a large family several of different 

 dimensions would be required — is constructed, pierc- 

 ed with numerous and very small apertures, so 

 that all the gas that passes may certainly be con- 

 sumed. In the centre of the circle, is a permanent 

 perpendicular spit, on which the joint to be roasted 

 is impaled, a sheet iron funnel-shaped chimney, 

 large enough at the bottom to include the lights, 

 and tapering upwards so as to concentrate and re- 

 flect the heat, is then placed over the whole, and 

 the cook may go about any other business, for the 

 next two or three hours, fully assured on coming 

 back at the end of that time, of finding the meat 

 well cooked. But this is not all. Over the fun- 

 nel-shaped chimney is placed a large tin vessel di- 

 vided horizontally into two compartments — the 

 lower one serving as a kettle to boil water, the up- 

 per as a vessel in which to boil meats or vegeta- 

 bles, and the same fire and the same time required 

 for roasting, will also suffice for boiling the water, 

 and cooking the vegetables. The cost for fuel of 

 such a fire, as we saw, by which a 121b piece of beef 

 was roasting, was stated by the superintendent, 

 Mr! Barlow, at two cents an hour— or six cents 

 for the whole period for cooking dinner — add to this 

 "the further economical advantage, that you only 

 light your fire when you want it, and extinguish it 

 the moment it has fulfilled its purpose, and we 

 have a strong argument on the score of cheap- 

 ness. 



