236 



NEW ENGLAND FARMER. 



May 



for examination, but he would not sell to any [ground goes as far as one hundred pounds in the 

 ,)erson unless they were well satisfied that they kernel. Corn meal should not be ground very 

 could do better here than elsewhere. He de-ifine, it injures the richness of it. Turnips of 

 spised all methods of land speculation, and he small size have double the nutritious matter that 

 wished to have only temperate, energetic men nfi large ones have. Rats and other vermin are kept 

 good character settled around him. For nearly [away from grain by sprinkling garlic when pack- 

 one hundred years this great tract has been ing the sheaves. Money expended in drying 

 owned by his family. It was purchased in the! lands by draining or otherwise, will be returned 

 days when land was valueless. The Jones's title i with ample interest. To cure scratches on hors- 

 to their land came from the original appointed es, wash their legs with warm soapsuds, and then 

 proprietors — almost direct from the crown. Thus with beef brine ; two applications will cure the 



they can sell their Ipnds at ten, twelve, and fif- 

 teen dollars per acre. Large, natural cranberry 

 meadows are scattered over the tract. One man 

 had purchased a cranberry meadow containing 

 one hundred acres for eight or nine hundred 

 dollars ; the first year's yield was two hundred 

 and seventv bushels, bringing him some seven 



worst case. — Ohio Farmer. 



For the New England Farmer. 



CULTIVATION OF CELERV. 



Mr. Editor : — Some time last season I no- 

 ticed an appeal made to your valuable paper for 



hundred dollars. At Hanover Furnace there are information respecting the cultivation of celery, 

 saw-mills and a grist-mill, besides the Furnace ll thought I would give you my method of culti- 

 for iron castings. Lumber — pine sell at from [vating this delicious plant. In the first place, I 

 twelve to sixteen dollars per thousand feet, ce-jgo to the pasture and dig a quantity of turf from 

 dar about the same. Hanover Furnace is thir-i the bushy spots, laurel beds if there be any. Then 

 ty-five miles from Philadelphia, forty-five from collect any old rubbish that will burn, and with 

 New York. From the latter city it is reached this I burn the turf until it will pulverize. This 

 by the Camden and Amboy railroad to Borden- [destroys all foul seed, the eggs or larvit of in- 

 town, from thence to New Egypt by stage. The i sects, and provides a mould which has not bten 

 postoffice is at Pointville. I send you this sketch, exhausted. I mix this with fine rotten manure, 



hoping that it may benefit some of our New Eng- 

 land people. Let our young farmers go to New 

 Jersey, where no fever and ague prevails, taking 

 with them the Nexo England Farmer, and they 

 will succeed far better than they will at the West. 

 Boston, March, 1859. B. 



:SEW ENGLISH PEAR. 

 F. J. Graham, Esq., F. R. S., of Cranford, 



two parts mould to one of manure. After making 

 my hot-bed in the usual manner, I put on five 

 or six inches of the mixture, then sow the seed, 

 and never allow the plants to grow nearer than 

 three inches of each other. Thus provided with 

 strong healthy plants, I trench as early as the 

 season will permit, eighteen inches deep, clearing 

 from the trench all soil that may contain foul seed, 

 and fill up six inches with the mixture of burnt 

 mould and manure. In this I set the plants, 



Middlesex, brought a seedling called Graham's' hoeing often, and watering if the season be dry. 

 Bergamot, which was considered the most deli-|^'^hen the plant is eight or ten mches high, I be 



cious seedling pear that had ever been brought 

 under the notice of the Society [British Pomo- 

 iogical.] The fruit was medium size, very ob- 

 tusely conical ; an average fruit measuring two 

 in( hes and a half in its greatest diameter, longi- 

 tudinally and transversely; stalk short, stout; 

 color dark russety-green, purplish on the sunny 

 side, inclining to pale cinnamon as it ripens; 

 tt'Xture very melting and juicy ; flavor rich, aro- 

 matic and very sugary. 



Mr. Graham subsequently sent the Secretary 

 specimens of leaves and wood ; the former are 

 small, not exceeding two inches and a half in 

 length, nor one inch in breadth, very delicate in 

 substance, and much serrated, the foot-stalks be- 

 ing nearly as long as the leaf itself, and very 

 slender. The latter is very pale in color, slender 

 but firm and very short-jointed. Mr. Graham 

 states it to be very hardy and free from canker, 

 and that its habit of growth is very upright, pro- 

 ducing abundant blossom buds — the tree natu- 

 rally forming a perfect pyramid or cone. — Eng- 

 lish Cottage Gardener. 



Hints to Farmers. — Toads are the best pro- 

 tection of cabbage against lice. Plants when 

 drooping are revived by a few grains of camphor. 

 Sulphur is valuable in preserving grapes, &c., 

 from insects. Lard never spoils if cooked enough 

 ii frying out. In feeding corn sixty pounds 



gin to fill moderately with the burnt mould with- 

 out the manure, preferring to give the plant the 

 benefit of the light and air, until the middle of 

 August, then fill up with the mould, and continue 

 to do so until the crop is matured. 



To keep for winter, dig a trench at least three 

 and a half feet deep, in a light, sandy soil, where 

 there is no danger from water ; in this put the 

 plants with the top down, leaving an open space 

 below this to be covered, but not so deep as to 

 keep it too warm, and let the temperature be as 

 low as possible, and not be in danger of freezing. 

 In this way it may be kept in fine order until 

 spring. Mechanic. 



Westhoro\ March, 1859. 



Tomatoes. — Now is the time to start the to- 

 matoes. The women can do it in the house. — 

 Take any old box, bucket or pan, place some 

 coarse horse manure on the bottom, and fill with 

 rich loam. Set it iii the sun for a day or two, 

 keeping it properly moist, until the whole mass 

 is warm, then sow your seeds. After they have 

 come up, do not let them stand crowded, as a few 

 vigorous plants are better than many weak ones. 

 See that they are always kept properly moist, 

 and you will get an abundance of stout, healthy 

 plants. 



