698 Domestic Ecunomi/. 



Other niu'series which we have seen, such as those of Ronalds, Mal- 

 cohn, Tate, Gray, Fairburn, Middlemist, Barr and Brooks, Parkes, Brown 

 of Hampstead, Smith of Dalston, Smith of Islington, Pamplin, Mackenzie, 

 Moir, Lazonby, &c. ; also that of Mr. Brown of Slough, and the Totten- 

 ham nursery, which we have not had time to visit ; we must defer 

 reporting on till some future opportunity. From the number of these 

 nurseries, open gratuitously to the public every day in the year, it may be 

 conceived what an endless source of entertainment and instruction may 

 be enjoyed by the lovers of gardening and botany resident in London and 

 its vicinity. 



Art, V. Domestic 'Economy. 



Box-wood as a Substitide for Hops. — M. Du Petit Thenars lately stated 

 to the Philomathic Society of Paris that more boxwood than hops was 

 employed in making almost all the beer brewed in Paris. Boxwood con- 

 tains a powerful sudorific principle with a bitter taste, which has lately been 

 separated, and is known under the name of Buxinia. (Butt. Uti.) 



Receipt for ma/cing Graj)e Wine, used in 1819. — Water, 4i gallons, beer 

 measure ; grapes, 5 gallons, beer measure, crushed and soaked in the water 

 7 days; sugar, 17| lbs. at \0^d. The sugar came to 15*. S^d.; and the 

 grapes to perhaps 5s. The cask in which it was made held exactly 6f 

 gallons, of beer measure, and produced 3i bottles of wine clear. A bottle 

 of the above wine, kept ten years, proved very good. — Superficial. Brixton 

 Villa, April, 1830. 



Wine from the common Bramble. — Five measures of the ripe fruit, with 

 one of honey, and six of water, boiled, strained, and left to ferment, then 

 boiled again and put in casks to ferment, are said to produce an excellent 

 wine. In France the colour of wine is often rendered darker by a mix- 

 ture of blackberries with the grapes. {Recueil Industriel.) 



Receipt for making Tomato Sauce. — Take tomatoes when ripe, and bake 

 them till they become quite soft, then scoop them out with a teaspoon 

 and rub the pulp through a sieve. To the pulp put as much Chile vinegar 

 as will bring it to a proper thickness, with salt to your taste. Add to every 

 quart i oz. of garlic, and 1 oz. of shallots, both sliced very thin. Boil it 

 one quarter of an hour : then strain and take out the garlic and shallots. 

 After standing till quite cold, put the sauce into stone bottles, and let it 

 stand a few days before it is corked up. If when the bottles are open 

 the sauce should appear to be in a fermenting state, put some more salt, and 

 boil it over again. The sauce should be the thickness of rich cream when 

 poured out, and is, in my opinion, far superior to the famed Bengal chattny, 

 to which it bears considerable resemblance. — B. B. Sept. 6. 1831. 



Econoviical Fuel. — A good fire, on a winter day, at a mere trifling ex- 

 pense, is of importance to a poor man. One pennyworth of tar or rosin 

 water will saturate a tub of coals with triple its original quantity of bitu- 

 men (the principle of heat and light), and, of course, render one such tub of 

 three times more value than it was when unsaturated. (News]}.) 



Where there are extensive fir and pine woods which have been sub- 

 jected to the injurious practice of close pruning, the knots left will fi-e- 

 quently be found oozing out resin; this, gardeners' labourers and cottagers 

 might collect, reduce to a fine powder, and mix up with small coal, horse 

 droppings, and clay, into fire-balls. — Coid. 



The Leaves of the Haivthorn, it is well known, have been used for the 

 purpose of adulterating tea. Mi-. R. Abbey has lately taken out a patent 

 for preparing these leaves as a substitute for tea, and in order that gar- 

 deners may try it, we quote his directions. " Rinse the leaves in cold 

 water, steam them till they change from green to olive, and dry them on 



