Vol. XI.-No. 15. 



AND HORTICULTURAL JOURNAL. 



nr 



large, tlirif'iv trees, and good bearers, are especial- 

 ly desirable. ELI NICHOLS. 

 LoydsvilU;- Belmont Co. Ohio, Stpt. 14, 1832. 



From the Long Island Star. 



ISABELLA WIIVE. 



It lias become generally known, among tny 

 friends and acquaintance, that last season I made a 

 quantity of wine from tlie Isabella grape ; in con- 

 sequence of which I have had numerous applica- 

 tions withiti two or three weeks to furnish the re- 

 ceipt by which I made the wine. I have only re- 

 fraine<l heretofore from publishing it from the 

 knowledge of my own inexperience in the matter ; 

 I would now refer inquirers to that excellent work 

 of Mr Allium, of Georgetown, D. C. and also to 

 the translation of a French work of Thiebaut de 

 Berneaud, published by Mr Cunfield of New York, 

 where full information may be found on the 

 cultivation of the vine, and the manufacture of 

 wine. 



I feel it a duty, however, to give a statement of 

 ray process last season, which was successful in 

 yielding me fifty gallons of excellent wine, from a 

 grape which is becoming very plentiful among us. 



not yet perfectly ripe. In a few weeks I shall 

 probably make a greater quantity of wine than 

 last season ; and as some of my neighbors are also 

 attempting the same, I hope to be gratified in 

 hereafter giving our experiments to the public. 

 ALDEN SPOONER. 

 Brooklyn, Oct. 10, 1832. 



From the Transactions of the London Horticultural Society. 



CULTIVATION OF THE HORSERADISH. 



By Jens Peter Peterson. 

 "In the autumn, when the roots are taken out 

 of the ground, select all the small side roots from 

 9 to 12 inches in length, and as thick as a quill, or 

 tliereabouts ; tie them in bunches, and preserve 

 tliem in a place protected from the frost, during 

 the winter. The planting is commenced in the 

 beginning or middle of April. In dry weather, 

 divide the ground into beds 4 ft. wide (some make 

 tliem only 3 ft. wide.) These beds are with me 

 raised a little with the mould out of the alleys, so 

 that they are about a couple of inches liigher in 

 the middle than on the sides next the alleys. With 

 a woollen cloth rub off all the lateral fibres from 



the roots above described, and also pare off each 

 and which I had not known to have been fairly I extremity, so that the wounds may be fresh; then 

 tested as a wine grape. plant them, by inserting them horizontally into the 



1. I gathered the grapes when well ripe and -'^'''•'S of the elevated beds, about a foot apart, and 

 dry, but did not exclude green and unripe grapes, I ■" " quincuncial manner, so that the bottom part 

 nor pick them from the stems. \ "f 'he root is about t> or 7 inches below the siir- 



2. Crush and bruise them in any way without &'=<'> ^^^ 'he top, or crown end of the root, stands 

 breaking the seed. If the skin of the grape is on- ' "ttle out of the side of the bed, remembering that 

 ly broken, it is sufficient, as the pulp will dissolve ''"^ '"oots are to be inclined a little, so that their 

 during the first fermentation. lower extremity is rather deeper than their upper. 



tion in the day and confinement at night. I open 

 my back lights, in almost any weather, close to 

 the trees. In frosty weather, 1 increase my fire as 

 much as may be necessary to enable me to contin- 

 ue to give air without actually allowing the tem- 

 perature to fall to 32*^. In this manner I proceed 

 very slowly, uutil the blossoms are all set; at 

 which time, if the forcing has been well conduct- 

 ed, the foliage should be a deep green, firm, and 

 perfectly well formed. I subsequently raise the 

 temperature, at first, to 65", and afterwards grad- 

 ually 10 70° ; increasing the moisture of the at- 

 mosphere at the same time, and always taking 

 care to keep the ventilation as abundant as I pos- 

 sibly can. By this means I find the crop of cher- 

 ries certain and abundant, without the use of tan, 

 leaves, or any bottom heat." 



3. Put the must (or pomace) into an open cask 

 or vessel, (which I shall cd\\'a.vat) and stir it we 

 during the first day, keeping it covered over the 

 top wirh a cloth. 



4. The must will rise in the vat for three or 

 four days, and when it has ceased to rise, the li 

 quor must be drawn from the bottom of the vat 

 as long as it will run. 



5. Press the must in any convenient way, to 

 extract the remainder of the juice. 



6. Put it in a cask, which should be full, in or- 

 der that the impurities may flow over by fermen 

 tation at the bung. 



7. Put two pounds of sugar to each gallon of 

 liquor, unless you choose to risk the possibility of 

 your wine becoming vinegar. 



8. Fill up the cask as often as it sinks below the 

 bung. 



9. After it ferments 8 or 10 days put in the 

 bung and leave a very small vent by the side of it. 



10. After reraainiug about two months, rack it 

 off into a clean sweet cask, well scented with a 

 brimstone match, burnt within. If it is not fine 

 and bright, it woidd be well to fine it with the 

 whites of eggs beat up with sand. 



11. Ill the month of March it should be again 

 racked off into a cask or bottles, and placed away 

 for use. 



The wine will be of a beautiful red color, and 

 will at first appear sweet, but will gradually be- 

 come sharper and still retain the delightful flavor, 

 as well as odor of the grape. Mine has not yet 

 attained a year in age, and 1 cannot tell what 

 changes might be effected by time. 



The Isabella grapes are very plenty this season, 

 but by reason of the wet and cold, are much infe- 

 rior in flavor to what they were last year, and are 



In the latter end of June, or some time in July, 

 cut off with a sharp knife all the lateral fibres of 

 each root, which is done by placing the foot on 

 the lower extremity, and carefully lifting the root 

 out of the ground as far as may be necessary. 

 This operation is performed two or three times 

 every summer. When the operation is over, re- 

 place the roots as before, and cover them with 

 mold. The roots or fibres which are left at the 



Commerce of Boston. — The whole number of 

 foreign arrivals during the year 1831, was 766. 

 The number of foreign clearances during the last 

 year, was 679. 



The number of foreign arrivals from Jan. 1st 

 to Sept. 30, this year, is 828. The number of 

 foreign clearances during the same time this year, 

 is 720. 



Revenue. of Boston. — From October 1, 1830, to 

 December 31, 1830, $882,404 58 



Jan. 1, 1831, to March 31, 1831, 930,027 17 

 April 1, 1831, to June 30, 1831, 1,213,.559 52 

 July 1, 1831, to Sept. 30, 1832, 1,898,523 07 



Total, $4,924,514 34 



From Oct. 1, to Dec. 31, 1831, $1,185,482 24 



Jan. 1, to March 31, 1832, 1,336,196 05 



April, 1, to June 30, 1832, 1,310,934 19 



Oct. 1, to Sejit. 30, '32, estimated at 1,625,000 



Total, $5,457,612 48 

 Showing an excess over the last year of .$533,- 

 098,14.— Pos<. 



Cattle.— We understand that oxen for the stall 



end of the main root, and not disturbed (for the , ^« "^-" « "nuerstana tnat oxen lor the stall 

 operation must be done carefully,) are sufliciem to 'J^::'^ ^^"7 sold m this v.cm.ty at from $4,50 to 



■■>,00 per hundred, r armers who have good cattle 

 intend to get $5,00, but feeders do not intend to 



nourish the plant. In the third year the roots 

 have attained their full size. Laying the roots 

 horizontally has this advantage, that they are ea- 

 sily taken out of the ground without breaking ; 

 while cutting off the side roots makes the main 

 root grow straight and thick. It is advisable to 

 plant a bed every year. To keep the ground clear 

 of weeds need not be mentioned." 



METHOD OF FORCING CHERRIES. 



By Benjamin Law. 

 " I put the cherry trees into my houses, giving 

 them but very little water at the close of the year, 

 by which I find them better prepai'ed for blooming 

 strongly in the spring. Their pots have a capaci- 

 ty of from two quarts to two gallons, according to 

 the size of the plants; but the soil in which they 

 are planted is by no means rich ; for I have ob- 

 served that highly manured soil is a]it to make the and wood.— Aor</mm;)(o!i (.Mass.) Gazette. 

 shoots too luxuriant, and to cause them to gum. 

 When I begin to force, I continue to water but 

 sparingly, and take care to admit, both by night 

 as well as by day, as much air as the weather will 

 permit ; this is particularly necessary : for there is 

 nothing which is so much calculated to render the 

 cherry impatient of forcing, as alternate ventila- 



give quite so much. Thirty or forty 3 and 4 

 years' old steers from Vermont, fit for the butcher, 

 were recently disposed of in Hatfield and other 

 towns at about $4,00 per hundred. We are in- 

 formed that ordinary beef for barrelling brings 

 $3,50 in Albany. — Hamp. Gaz. 



Spontaneous Combustion. — Some few days since 

 some persons in the western part of this town 

 made a large tent, for use at camp meetings, &c. 

 It contained about 100 yards of cotton cloth filled 

 with oil, &c, to make it proof against rain. Be- 

 fore it was entirely dry, it was rolled up one eve- 

 ning and laid in a building. The next morning 

 it was found on fire, and the greater part of it con- 

 sumed. Spontaneous combustion often originates 

 in oil and cotton, oil and wool, and sometimes oil 



Benjamin Thompson, Esq. of Hingham, has sent 

 to the office of the New England Farmer, a sun- 

 flower, measuring in circumference three feet four 

 inches. Its diameter in a right line is between 

 thirteen and fourteen inches, and the diameter 

 across the face of the flower is sixteen inches. 



