1835.] 



FA RM ERS' REGISTER. 





I non-resinous trees, 



it and moisture, 



and ca ood. To preven 



this natural) houldbe, 



atreeis lied toexpelthe sap from the ] 



!. Thisis done by] 



id exposing the n 



o 

 i atedtoo byimtner in lin wa- 



ter for a time, whicl i and favors i!a 



expulsion. And when the moisture has ! 

 polled, the next object is to keep it out, by paint, 

 tar or charring. In the mode rec .above. 



the moisture is expelled by the peeling, saw i 

 summer- drying, and its return is 

 coating of tar. The retentii 



timber is particularly] '.not only in pre- 



venting evaporation, bat affordi sh ll rto va- 

 rious species of the borer, which, under its cover, 

 c v:vy on their depredations upon the timber. We 

 have seen pine logs nea yed in a summer 



by worm.--, where the bark had been left on, while 

 those which had been peeled remained uninjured. 

 The best timber is obtained from trees which have 

 stood a summer, or a year, after they have been 

 girdled arid peeled. 



From the New York I"; 1 

 SAXONY SHEEP. 



[The following is an extract from a reply I 

 per republished in the Farmers'' Register p. 45 Vol. 

 III. 



There is in .Saxony a breed of sheep which 

 were introduced and reared, with great care by 

 Augustus, Elector of Saxony and King of Poland, 

 which, in commemoration of the introducer, have 

 been called the tectorial breed. I was bro 

 in that country to rural husbandry, particularly to 

 the care and management of sheep, and per- 

 fectly acquainted with the purest and most celebra- 

 ted flocks. From these I selected my sheep, and 

 brought them to this country. They bore the fa- 

 tigues of the voyage remarkably well, and arrived 

 in safety. I sustained some little losses at first, 

 from being a stranger to the peculiarities of the 

 country, from having to hire my sheep kept, for 

 want of suitable accommodations, and of such fod- 

 der as I wished. During the last eight years, and 

 since I had a farm of my own, I have not lost over 

 Iff per cent.: for the last year hot more than 1 per 

 cent. The last two winters 1 had no loss, and the 

 last year I raised 101 lambs, from 100 ewes, one 

 only of my eyes having twins. The sheep which 

 R. speaks of do not shear more than 2|lbs. My 

 flock, last year, of 200 ewes and lambs, averaged 

 2 lbs. G^ ox. If I had had a proportion of weth- 

 ers, they would probably have averaged '3 lbs. 

 My grown bucks sheared 4*- lbs. He says they 

 (that is, the sheep he sneaks of,) are poor nurses: 

 my ewes are uncommonly good. All these facts 

 can be abundantly proved from my sheep records, 

 in which births and deaths, and every thing of im- 

 portance, is recorded, and from credible witnesses. 

 All these facts, in which there is no guessing, show 

 conclusively that R.'s statements about the pure 

 breeds of Saxon sheep did not allude to my sheep 

 at all; and therefore I hope there will be no unkind 

 feelings between us. 



Respecting the "miserable" qualify i 



if R. will produce the best sample of the South 

 Down mutton he can find, I will meet him at any 

 nil a sample from my Sax- 

 lame manner; he 

 shall sel or more of the most accotti] li 



connoisseurs in good eating, and I will n 

 point on theii 



1 have but one li more to add, and 



1 will then I t to the public. The 



prices current of wool in New York, given in the 



ator tor the last month (May) are for 

 ny, 80 cents; for half-blood 53 cents, and for na- 

 tive, 33 cents. Now, allow my ewes to produce 

 2;} lbs., (ana they will rather overgo than fall short 

 of it,) then at 80 cents the fleece will b) ing 

 Allow the South down ew es to shear i lbs. and al- 

 low it be to equal to the half-blood merino, and the 

 amount will be $2 I 2. Allow the Bakeweil breed to 

 produce 7 lbs. is 1 lb. more than R, rates 



them: this afi 33 cents will be w2 31. The three 

 fleeces will stand thus: 



.Saxon, 2 40 



th Downs, 2 12 



Bakeweil, 2 31 



With these remarks, I submit the sul 



BY L>. GROVE. 



Prom the Farmer and Gardener. 



DIRECTIONS FOR SOWING THE SEED AND 

 RAISES G THE PLANTS OF THE WHITE ITAL- 

 IAN MULBERRY TB 



1. To sow an ounce of seed, prepare a bed 50 

 feet long and 4 feet broad. Manure it well with a 

 compost composed of | stable manure, J ashes, 

 and.; decomposed leaves from the woods, or gar- 

 den mould; dig deep, pulverize finely, and then !ay r 

 the bed off in drills 12 inches apart, ^ or \ of an 

 inch deep,; sow the seed as thick as you would 

 onion or parsnips; cover with rich mould, press the 

 mould down gently, but sufficiently to cause the 

 seed to come into contact with the earth; and 

 should the weather be dry, water the seedbed every 

 o!her evening, it will assist in promoting the ger- 

 mination of the seed and vigorous growth of the 

 plant. 



2. Keep the beds clean of weeds; and should 

 they receive an occasional watering with suds or 

 soot and water, say once a week after they are up, 

 if planted this month, August, they will be fit to 

 transplant into nursery rows in April next, or if 

 not desirable to be so removed, they may be per- 

 mitted to remain until the ensuing spring, care be- 

 ing taken to keep the bed clean of weeds, the 

 earth stirred, and watered in dry seasons. 



3. The second year, if not. removed before, the 

 plants must be removed info the nursery rows, 

 which must be prepared as for any other crop. 

 The ragged roots being taken off and the tap root 

 shortened, the plants must be planted out 12 inch- 

 es apart in rows three feet apart, the earth to be 

 well trodden around the plant. As beibre, the earth 

 must be kept open and tree from weeds. 



4. At two years old, the plants may be planted 

 out into hedges, at 18 inches apart in rows six feet 

 wide. The ground should be prepared as before 

 directed and some good rich mould put into the 

 holes, to be pressedaround the plant. If intended 

 to be planted out as standard trees, 20 feet square 



