30 



THE GENESEE FARMER. 



Casks' Department. 



Ja.w 



The following article is appropriate for this depart- 

 ment, and we insert it with an assurance of more, if 



not better, extracts from the same valuable work. 



It is from a new and handsome volume by Dr. M. M. 

 Rodgers, of this city, entitled " Scientific Agricul- 

 ture" — embracing the elements of Botany, &,c. 



ORGANS AND STRUCTURE OF THE FLOWER. 



The essential organs of a flower are three, viz : the 

 stamens, the pistils, and the receptacle. These are nil the 

 parts necessary to the perfection of the seed— they, therefore 

 constitute a perfect flower: to these, however, is added in most 

 flowers, the perianth, consisting of the calyx and corrolla. 

 ^ The stamens are slender, thread-like organs within the 

 "flower" or perianth, around the pistils : their most common 

 number is five ; hut this varies from one to a hundred. 

 Their office is said to be the fertilization of the seed. 



The pistils are usually slender, larger than the stamens 

 and occupy the center of the flower : " they are destined to 

 bear the seed." They are sometimes numerous, but in 

 many cases there is only a single one. 



The receptacle is placed at the end of the flower stalk, 

 and constitutes the basis upon which the organs of fructi- 

 fication are usually placed, in such manner as to encircle it. 

 The corolla is the 

 interior part of the peri- 

 lanth, consisting of one 

 [or more circles of color- 

 ed leaves of various hues 

 and delicate texture, sit- 

 uated upon the recepta- 

 cle : these leaves are 

 called petals, ( Fig. 3, 

 a, a, ) and they may be nnited at the 

 edges, constituting a bed-form flower 



(Fig. 2, ) or they may be separate, constituting a wheel-form 

 flower, (Fig. 1.) Fig. 3., 



Fig. 6. 



Fig. 2. 



as petals into stamens, flowers into leafy branches, &c 

 I he stamen consists of three distinct parts, viz • the 



Pament (Fig. 5, a ) the anther, (Fig. 5, b,) and the pollen. 



The hlament is the thread-like part which supports the 

 anther at its summit : the 

 pollen is a fine yellow dust 

 of various forms contained 

 within the cells of the 

 nther, until discharged 

 through its pores into the 

 air. 



^Thc pfstil consists also 

 of three parts, viz : the 

 ovary, the style, and the 

 stigma. 



The ovary is the base of 

 the pistil which contains 

 the young seeds, and 

 which ultimately becomes 

 the fruit. (Fig. 6, d.) 



The style is a prolonged 

 column arising from the 

 ovary, and supporting the 

 stigma at its top. (Fig. 

 6, e.) 



The calyx is the external part of 

 the perianth, consisting of a circle of 

 leaves, the same in number as those 

 of the corolla, in some cases distinct, 

 and in others united : they are usually 

 green : theso leaves are called sepals. 

 (Fig. 4, a.) 



We see now that a complete fiqwer 

 is made up of four regular Bets of 

 organs, viz: the stamens. pisti 

 ceptacle, and perianth; these organs 

 or* arranged in concentric whorls, or 

 rings : some of them may be absent 

 or suppressed, some superfluous ones 

 may be developed, and some degene- 

 rated mto those of a different set 



The stigma is the upper extremity of the style, usually of 

 a globular form : it may be either simple or compound, 

 according to the structure of the ovary and style. (Fig. 6, f.) 



The ovules arc minute globular bodies in the cells of the 

 ovary, which become the seeds of the matured fruit. 



The placenta is a fleshy ridge within the cells of the 

 ovary, from which the ovules are developed, and to which 

 they are attached. 



There are several other secondary and minute part-. 

 belonging to the flower, which it is not necessary or prac- 

 ticable to describe here, as it would only burthen the 

 memory with technical terms which would convey but little 

 useful knowledge. 



Training of Children. — The instruction of your chil- 

 dren cannot commence too early. Every mother is capable 

 of teaching her children obedience, humility, cleanliness. 

 and propriety of behavior ; and it is a delightful circumstance 

 that the first instruction should thus be communicated by so 

 tender a teacher. It is by combining affectionate gentleness 

 in granting what is right, with judicious firmness in refusing 

 what is improper, that the happiness of children is promoted^ 

 and that good and orderly habits are established. If chil- 

 dren are early trained to be docile and obedient, the future 

 task of guiding them aright will be comparatively easy.— 

 Nicholls. 



Sweetening Butter.— Mr. Trevelgan has communicated 

 to the Mechanics' Magazine the following item of dietetic, 

 improvement. Whilst making some experiments, it occurred 

 to him that butter, either fresh or salt, possessing a dis- 

 agreeable effluvia and flavor, might li« rendered perfectly 

 svyeet by the addition of a little carbonate of soda. On 

 trial this surmise proved correct. The proportions are, 

 carbonate of soda, two and a half drachms to butter three 

 pounds. In making fresh butter, the soda is to he added 

 after all the milk is washed out, and is ready for making up. 

 The unpleasant smell is produced by an acid, which, i 

 neutralized by the alkali, disperses at the same time the 

 disagreeable flavor. This acid is generated by peculiarities 

 in the constitutions of some cows, by the condition of 

 certain fodders, by the length of time the cream is kept 

 before being churned, but too often by the dairy utensils not 

 being kept thoroughly clean. Soda produces tie'- same results 

 when added to the culinary greases — as drippings, lard, 



To Purify Honey.— Expose the honey to frost for three 

 weeks, in a place where neither sun nor snow can reach it. 

 and in a vessel of 'Wood or other substance which is not a 

 good conductor of heat. The honey is not congealed but 

 becomes clear. 



Ci.kaning Silk, — The following directions for cleaning 

 silks are by one of the first Parisian dyers: Haifa pound 

 of soft soap, a teaspoonful of brandy. 'and a pint of gin; 

 mix ail together: with a sponge or flannel, Bpread the 

 mixture on each side of the silk, without greasing it ; wash 

 it in two or three waters, and iron it on the wrong side ; it 

 will then look as good as new. 



