Vol. X No. 52. 



AND HOUTICULTURAL JOURNAL. 



413 



now be less than five hundreJ years old, and prob- 

 ably sevm-al hundred years more. I queslioii 

 much iftlie soil could have been rendered capable 

 of proiliicing successive crops of such fine onions, 

 for a great many years after it was first turned up 

 from the waste, by any device that the ingenuity 

 of man could have suggested. To judge, then, of 

 the most profitable mode of cropping such old 

 soils, liy the same rules tbat would apply to those 

 which had not bad time to be fully matured, would 

 be very absurd. Many cases of this sort would 

 no doubt occur on our survey of the Netherlands, 

 could it be properly effected. — Dr Anderson. 



BATHING. 



Cold Bath. — 1. We are never to enter the cold 

 bath when the temperature of the body is below 

 the standard of health ; if it is a few degrees above 

 this, the bathing will be proportionably more 

 grateful and invigorating. 



2. We should never reiriain long in the water, 

 no longer than to secure a vigorous reaction. 

 The common mistake on this point is, not only to 

 remain in the water till the glow of warmth aris- 

 ing from the shock is establisheil, but till it is dis- 

 sipated by continuing in the water too long, or by 

 returning too often. 



3. We are to bathe before breakfast, or better 

 before dinner. 



4. We are to bathe when the stomach is emjjfy 

 or nearly so. And, 



5. We are to bathe every second or third day 

 only; or if our bathing depends on the tide, we 

 may bathe several days iu succession and then 

 omit as many. 



Warm Bath. — 1. The warm bath should be en- 

 tered by persons in health, at ninetytbree degrees 

 of heat, and after waiting a fuw iniuules and at- 

 tending to the sensations, its temperature should 

 be so altered, if any alteration is required, as to 

 render it the most grateful to our feelings. 



2. The best time for bathing is the forenoon, 

 after the breakfast is digested. The cases in 

 which it is preferable or expedient to bathe in the 

 morning or evening, are few, and to be regarded 

 as exceptions to the general rule. 



3. It is not easy to point out as a general direc- 

 tion, any precise period as the best time for re- 

 maining in the bath. It will often be useful to 

 remain in the bath for half an hour, or even an 

 hour. 



4. The frequency of bathing should also de- 

 pend much on circumstances. When the bath is 

 taken to prevent disease and improve health, and 

 is well borne, it may be used every second or 

 third day. 



5. Bathing should be preceded and followed 

 by exercise. — Dr Coffin. 



the pulling, watering, drying, criggiug, dressing, 

 s|)inning, weaving, and taking to market. Then, 

 wilh the proceeds of the sale of this cloth, togeth- 

 er with the sale of his corn, (for these men gener- 

 erally rent three or four acres of ground,) he con- 

 trives to pay his rent. While himself and family 

 live or rather drag out a miserable existence, en- 

 tirely on potatoes; for his ducks and fowls, geese 

 and turkeys, are all brought to market to enable 

 him to ])iirchase something to cover his naked- 

 ness ; nor will his utmost exertions enable him to 

 procm-c better fare. — Loudon. 



CURIOUS PEACH TREE. 

 We have lately examined a peach tree which 

 was raised from the seed by Mr A. Brown,, of the 

 town of Greece in this county, which is a great 

 curiosity, as exhibiting variations from the com- 

 mon laws of vegetation. At the season when otlj- 

 er trees put forth their blossoms, there may be 

 seen upon this a great number of button shaped 

 btuls or projections, corresponding in situation to 

 the blossoms on other trees, which, instead of ex- 

 panding and showing petals or flower leaves, send 

 out from thirty to forty small peaches. As these 

 increase in size they make a singular appearance, 

 and woidd have us to conclude, that the stamens 

 and petals, by some unaccountable process, had 

 been changed into rudiments of fruit. It is not 

 unconmion among garden flowers, to see those 

 monstrosities whicVi we call double flowers, (as 

 the double pseony,) in which all the stamens have 

 been converted into petals, from vhich circum- 

 stance such flowers do not produce seed ; but we 

 do not recollect to have seen an instance where 

 stamens and petals both, appeared to have been 

 converted into capsules or fruit. Should any of 

 our nurserymen have noticed the like sports of 



ITatnrc, ivc Tvouid be ghitt to- Jit?or £r*ym t4ior»»» :• 



Genesee Farmer. 



IRISH PEASANT. 



Let us take another view of the inmate of the 

 cabin, for he may be found of all tints. Observe 

 the half-clad peasant, breasting tlie storm with 

 wiry sinews, his ragged coat streaming in the wind, 

 travelling to some neighboring market with a load 

 on his shoulders. This load is a web of linen 

 cloth, for which, should he be fortunate enough, 

 he may obtain from 6d. to lOd. a yard. 



And this trifling sum is all that this man obtains 

 for a yard of cloth, after having grown his own 

 flax on land for which he must pay from tliirty to 

 eighty shillings per acre ; after the labor attending 



VINES IN POTS. 



Any one who is curious to have vines in pots, 

 full grown, should, at the time of pruning, take the 

 stem through the bole in the bottom of the pot, 

 and lay the rest of the vine from the bottom of the 

 pot in the ground, they thus shoot much sooner. 

 For such purposes, I take the old shoots that are 

 to be cut out that season. For the pots, I use the 

 same compost as for the border. I always keejx 

 rotten dung about the pots, as it makes the vin6s 

 strike much sooner than keeping the pots dry. I 

 have had twentysix good bunches in a pot, and 

 could have had more, but for thinning. When 

 the fruit is at maturity, I cut the old bunch by the 

 bottom of the pot, and remove the plant at pleas- 

 ure, for ornament. 



I have often taken notice, that in some sorts of 

 vines the foliage turns brown, just as if it had got 

 a little frost. Such vines are generally on a clay 

 soil or on a bottom that does not let the roots push 

 freely, so causing a stagnation of th6 sap. — Cale- 

 donian Horticultural Society. 



the king of Sardinia, where the art was practised 

 n all its branches. I was afterwards thirtyfour 

 years with the Hon. D. F. Halyburton, as cook 

 and house-steward. He being of delicate consti- 

 tution, and eating no sort of animal food whatso- 

 ever, I was, on his account, obliged to study vari- 

 eties of vegetable dishes. Hop tops formed one, 

 on which I by chance stumbled and of which he 

 very highly ajiprovcd, finding it agreeable and very 

 wholesome. — lb. 



On Cleft-grafting the Vine. — This has been 

 practised whh perfect success at the Royal Gar- 

 dens at Potsdam. The grafting is done as near 

 the ground as ])0ssible, and grafts are chosen to be 

 equal in diaincter to the stock, so that both sides 

 of the bark of the graft and that of the stock may 

 fit exactly together. After being tied, the soil must 

 be raised to cover the graft, and when the stock 

 is too high this may easily be accomplished by a 

 flower-pot filled with earth. By this way of en- 

 grafting, grapes may be obtaineil the first year, as 

 large and plentifid as on any other vines. — lb. 



Thi Crops. — The warm delightful weather 

 with which the country has been blessed, during 

 the last few weeks, has given a new aspect to the 

 country and vegetation. The crop of hay which 

 is now in process of gathering, is abundant and 

 remarkably excellent in richness. Wheat and rye 

 promise rich crops and a full garner to our hus- 

 bandmen. In a ride through the meadows the 

 other day, we noticed their almost exclusive devo- 

 tion to various kinds of grain ; a field of broom 

 corn scarcely showing itself. Indian corn, how- 

 ever, looks feeble and sickly, and the crop nujst be 

 small and valueless. The apple trees promise an 

 unusual rich return, and other fruits not so bad or 

 deficient in quantity .i.s was anticipated. Cherries, 

 strawberries, green peas, and other fruit and veg- 

 etable luxuries, are now abundant here. — JVorth- 

 ampton Courier. 



Diseases of Peaeli Trees. — The grub worm or 

 borer, so injurious to peach trees, is not killed by 

 a strong solution of corrosive sublimate. The 

 best method is to examine the roots for a few 

 inches under the surface, two or three times, at 

 the season when most liable to be injured. With 

 a sharp pointed knife, the worms may be detected 

 and cut out. Tan-bark put around the roots, four 

 or five inches deep, preserves them. If any one 

 tree shows indications of the yellows, it should be 

 iminediately cut down or dug up. Soon after the 

 tree is attacked by the yellows, several feeble 

 branches grow out together in various parts of the 

 limbs.— jVfto York Farmer. 



HOP TOPS. 



The hop forms an excellent substitute for as- 

 paragus, and the tops may be had the whole year 

 round. Hop tops also form an admirable ingredi- 

 ent for a variety of dishes, such as soups, omelets, 

 &c. Long experience in the practice of cookery, 

 both in this and in my native country, for upwards 

 of forty years, makes me bold in recommending 

 hop tops. I was for some time in the kitchen of 



TVic Season. — A gentleman who has just re- 

 turned from an excursion up the valley of the 

 Connecticut river, informs us that the warm de- 

 lightful weather for the last two or three weeks, 

 has given a new asjjcct to vegetation in that re- 

 gion, and that the farmers are not without hope of 

 yet seeing their crops fully ripened in their season. 

 Hay will be abimdant and cheap; apples will be 

 more numerous than was anticipated; corn is com- 

 ing forwaril rapidly, but cannot be quite as pro- 

 ductive as usiuil ; while cherries, strawberries, and 

 all the early and delicate fruits, are at present en- 

 joyed in full perfection. — Boston Traveller. 



A London paper says, that 112,000,000 lbs. of 

 butter are consumed annually in London. 



