NEW E^^GtAN© FARMER. 



Published hy John B. Russeu., at Ao7^2 Morlh Market Street, (at the Agricultural Warehouse).— Thomas G. Fessenden, EdUw. 



VOL. YII. 



BOSTON, FRIDAY, JULY 17, 1829. 



No. 52. 



AGRICULTURE. 



FOR THE NEW ENGLAND FARMER. . 



HORSE RADISH FOR PRESERVING MILK. 



Mr Fessenoen — In the New Englaml Farm- 

 er of the 12th of June, 1829, you have extracted 

 from the American Farmer " A method of pre- 

 venting milk from becoming soin-." Will you in- 

 form your readers what the wild horse radisli is 

 — in what it differs fj sm the cultivated — how it is 

 known — where it can he obtained, and whether 

 it is tlie juice expressed from the leaves, or the 

 root which is to bo used ? as all this information 

 is necessary to enable the imlearned to try the ex- 

 periment. AN OUSERVER. 



Remarks by the Editor — Tlie article alluded to 

 is as follows: Method of preventing milk from 

 turning sour. — Put a spoonful of wild horse rad- 

 ish into a dish of milk ; the milk may then be pre- 

 served sweet, either in the open air, or in a cellar,, 

 for several day.«, while such as has not been so 

 guarded will become sour. — Jim. Farmer. 



We know nothing hy experiment relative to 

 this prescription ; but know that substances which 

 are pungent, or acrid are useful in preventing fu- 

 trefaction, and of course will prevent or retard the 

 acetous {or som-) fermentation, which ,is the first 

 step in the process of putrescence. We know of 

 but one species Of horse radish, and this is called 

 by botanists Cochlearia Armoracia, and is too well 

 known to need description. The garden radish 

 (raphanus) and its varieties are entirely different 

 from the horse radish. We cannot say by what 

 process the horse radish is prepared for infusion 

 with the milk, which it is wished to preserve, hut 

 presume that the best method would be scraping 

 the root in shreds, as we would for eating it as a 

 condiment with roast beef We know nothing of 

 the quantity requisite, but if it will answer a use- 

 ful purpose, we suppose it will not be necessary 

 to use enough to make any very perceptible dif- 

 ference in the taste of the milk. An experiment 

 or two would test the value of this article for the 

 purpose proposed. An English writer says that 

 " an infusion of horse radish in cold milk makes 

 one of the best and safest cosmetics ;" but we have 

 never known it used for that purpose, and pre- 

 sume that American ladies need no beautifying lo- I 

 tions of that or any other description, to add by i 

 art to charms which nature has bestowed. I 



is termed a middle sized pear. All that can be '; 

 expected, is to choose one that resembles the | 

 ^greatest number, one equally exposed to sun and | 

 isliade. 



The Capiaumont pear is highly esteemed in 

 Europe, and has thus far proved good in this 

 climate. It bids fair to he among our best fruits. 

 By giving the outlines and general appearance of 

 the different varieties, you will afford many of 

 yo\ir readers the opportunity to judge of thetn, as 

 very few jiossess these valuable books to examine 

 as they would desire. A SUBSCRIBER. 



Dcrchtsler, July 14, 1829. 



. From llie Pomological Magazine- 



FOR THE NEW ENGLAND FARMER. 



Mr Editoh — I have lately looked over the 

 London Pomological Magazine, and examined the 

 drawings of the new fruits, particularly the new 

 varieties of pears, apples, and plums, which wil' 

 soon be introduced in our gardens and nurseries 

 These we must eventually depend upon for oui 

 stock fruit, to supply the place of the St Michael I 

 St Germain, and others that are rapidly disap- 

 pearing. I make a request of you, which will, I 

 trust, be acceptable to many of your readers ; to 

 publish in your paper a description of these new 

 and fine varieties, with a figure of the same, to 

 give a correct idea of their usual size. In des- 

 cribing fruits it is often difficult to decide what 



THE CAPIAUMONT PEAR. 



Capiaumont. Hort. Trans, vol. v. p. 406. 



Beurr^ de Capiaumont. Hort.Soc. Fruit Cat. p. 159. 



This is one of the best of the varieties raised 

 in Flanders during the period when so large an 

 accession was made to the lists of cultivated fruits 

 in that country. It is recorded to have owed its 

 origin to a M. Capiaumont, of Blons. The first 

 specimens which were seen in this country, came 

 to the Horticultural Society in 1820, from M. 

 Parmentier, of Enghien, and M. Dumortier-Rut- 

 teau, of Toiirnay. They excited much admiration 

 at the time, and measures were immediately taken 

 to secure the variety for this country. Unfortu- 

 nately, however, the cuttings which were sent over 

 were so much mixed, or so carelessly labelled, 

 that a very small proportion of them proved to be 

 of the true kind. In their room were received 

 the Bem-re Ranee, the ColmarJaminette, and even 

 the Napoleon. The true kind has alw.<iys been 

 sold by Mr Richard Williams, of Turuham Green ; 

 hnd from trees procured from his Nursery, and 

 trowing in the Garden of the Horticultural So- 

 ciety, our drawing was made. 



It is a most delicious fruit, rliKMiing in the mid- 

 dle of October, and keeping {at a fortnight or 

 more. It bears very well as a standard, but suc- 

 ceeds best as an open dwarf, grafted- Iipon the 

 quince. A wall is not required for it. 



Wood clear reddish brown, sprinkled with white 

 spots. 



Leaves oblong, narrow, much folded, and re- 

 curved, with very fine serratint>s. Stipules linear, 

 about the length of the jietiole. . 



Fruit middle-sized, turbinate, regularly taperiu" 

 into the stalk. Eye not at all sunken, but level 

 with the surface of the extremity. Skin a fine 

 clear cinnamon, fading into yellow in the shade, 

 and acquiring a rich bright red in the sun. Flesh 

 yellowish, melting, buttery, very rich and high 

 flavored. 



FOR THE NEW ENGLAND FARMER. 



FRENCH PLANTS. 



BIr Fessenden — In cotnpliance with a notice 

 in your last paper, I send the follqwing as the re- 

 sults of some purchases made from Messrs Felix, 

 Freres & Co. last spring. The first colunni con- 

 tains the names of the plants from their catalogue ; 

 the second what they have turned out. 



1" J}" ''■C" '■'''' '*'™^ ^"'''- I O'"' common Damask. 



-• 1 lie Panadice, or Sircaked 



Rose. (io 



J. Id. (be VioleUe Moss Rose. do 



f- ™!"^ "''■'"' "■ Om- common White. 



5-i,r?.«""»^ •' Not flowered. 



n i'L*-' ,.'"'; "■'"■•■"" " Common Blush. 



/. 1 he bicolored -iouW'* rowed 



Rose. NoiQowered. 

 S. The Jwffe yellow while bol- 



itmed Hosfi. Common Damask. 



greville rose. 

 From a i)aragraph in the New York Post, it 

 would seem that this rose, of which we have had 

 such a wonderful account in the catalogues of 

 some New York Nurserymen, and other publica- 

 tions, has " fully realized the expectations of ama- 

 teurs." 



Three plants have flowered in this vicinity, 

 and, it is true, presented some slight shades of 

 difference in the tints, but hy no means so many 

 as the common Multiflora, arising, it is probable 

 merely from different exposures to the sun, a very 

 common circumstance, we believe, in all roses — 

 The flowers were in small clusters, the greatest 

 number on any plant being seventeen (not "above 

 a hundred," as happened in New York.) The 

 Greville rose was propagated during the last 

 season m great numbers, but every cultivator in 

 this vicunty has come lo the conclusion that it is 

 not worth the trouble. It has not proved any 

 way superior to the common wild rose that adorns 

 our hedges and road sides, and is surpas.sed hv 

 the Sweet Briar. 



Brookliwe, July 10, 1829. 



FOR THE NEW ENGLAND FARMER. 



NATIVE GRAPE. 



Mr FESSENDEN—When in Boston a few weeks 

 since, a number of our horticultural friends were 

 desn-ous of knowing whether we had any native 

 fruits with us which were truly valuable. Feel- 

 ing anxious, if in my power, to aid their laudable 



