NEW E]\GL<AN» FARMEM. ^ 



PUBLISHED CV GEO. C. BARRETT, NO. Hi, NORTH MARKET STREE T, (.at thk Agricultural WarehoKse.j-T. G. FESSENDEN EDITOR. 



BOSrON, WEDNESDAY EVENING, MAY 15, 1833. 



NO. 44. 



COMMUNICATIONS. 



For the Naa England Farmer. 



The following analysis of diflcreiit sorts of salt 

 were iiiuile at the request of the gentleman to 



For the New England Farme 

 FliOtJRiSHiKG rose: bush. , , . . . . , , 



Mr. ED.T0R,-In the month of October last I '''^''"'' ^'"^ comnumication ,s addres..ccl. 

 took up and set in a common flower-bo.x a Montli 

 ly Rose, which had, during the season, been jilan 



Roxbury Latoraiory, May 10, 1833 

 E'. Foster, Esq. iStr, — I have completed the 



ted in a garden. It was in a feeble state, posses- analytical experiments on the specimens of manu- 

 ingin alf not more tlian a foot of wood, with few- factured salt which were sent me by your request, 

 er roots than are requisite to sustain in vigor even "nd I communicate the following as the results 

 that quantity. The leaves and some of the tender ^Jiich were obtained by accurate methods, 

 -wood had been destroyed by frost. Theboxatto;3 Specimen numbered 1, for reference, was from 

 is about 9 inches square, and tapers in the usual New York, it vras marked "Double Refined Table 

 way towards the bottom. This bos with the rose S^'t>" ^"^^ obtained by the evaporation of the wa- 

 in it, I placed near the window in our sitting room, t°'' of salt springs. It was fine grained and per- 

 •whcre I usually shave. And from that time to the iectly white. 



present I have watered it by turning the water I used ^^'^°P, P*;" "J^ compose J o." dry and pme salt, 



' JO or cliloncc oi bodium, - . _ . 



for shaving u))onit. This of course, has always been 



^va^m, frequently quite hot; and in a few instancES 



near boiling. I ha\ e turned the water sometimes 



upon the earth and sometimes upon the plant, 



with the design of making a full and long experi- 



]iient of the effect of hot water upon vegetation. 



The result I will now state : — 



Various brancbei;, strong and healthy have been 

 thrown out so that the bush is ;iow something 

 anore than 20 inches high, and 17 in diameter, ex- 

 hibiting a dense body of fresh and green foliage. 

 About a month or five weeks since, some of the 

 buds, which had before exliibited themselves began 

 to open, and from that time there have been usual- 

 ly as many upon the bush as any one with good 

 taste could desire ; and the prospect for the future is 

 «3 favourable as the past has been. I counted this 

 morning about thirty buds, in a good degree of 

 forwardness, and there are evident preparations for 

 an increasing number soon. V/e all agree, too, 

 that in fulness and fragrance there has been a great 

 improvement. And on this subject we ought to 

 be able to judge, for the bush itself is the oflspriug 

 of one nearly twenty years of age, and for specal 

 reasons, one of great interest to us. There is now 

 a flower open, which, though a little faded, would 

 not greatly differ, if brought into comparison, from 

 the tea rose, either in fulness or flavor. 



It should be observed that this bush has not had 

 the advantages of a steady heat of a green house, for 

 no fire has been kept in the room during the nighl 

 and on two or three occasions it was slightly inju- 

 red by frost. The small quantity of soap contain- 

 ed in the water, no doubt may have been favora- 

 ble to the growth and vigor of the plant. How 

 much is to be attributed to the use of hot ^vater I 

 will not [>retend to say. One principle, I think, 

 may be considered as settled by it, which is that 

 warm, and even hot water will not destroy some 

 kinds of vegetation. 



It may be useless to observe that the mud worm, 

 and some other living things usually found in rich 

 mould have survived and apparently flourisheii, 

 notwithstanding the heat they must have occasion- 

 ally endured. AiMATruB. 



To Boil Peas or Beans. That dry peas or bemis 

 may readily boil soft in hard water, throw a small 

 quantity of sub-carbonate of soda into the vessel 



in which the dry seeds are put to boil Bull, des 



Sc. Agri. 



!)7,C00 parts 



Gjpsuni, or Sulphate of Lime. - - . - 951 " 



Insoluble matter oxide of Troll, Carb. of Lime, - 40 '•" 



Water mechaiiicallj retained, - - - -1,400 '■ 



^'uriateofMag'nesia and loss, - - - - g '• 



No 2. This specimen presented a fine grain with more of a 



glistening appearance than No. 1 ; in masses its wliile color was 



slightly tniged by yellow. It was manufactured at Pembroke, 



Maine, by boiling native Rock Salt in water the sample was a 



Brge mass. 



00,000 parts of tins specimen afforded of dry and 



pure salt, or chloride of Sodium, - - 38,323 parts 



Gypsum, or sulphate of Lime, - - . 1,C!I3 " 



insoluble matter, oxide of Iron, carb. of Lime, 10 " 



V/aler retained by crystals, - - - 660 " 



Vluriate of Iron and magnesia and loss, - - 9 " 



^ (o. 3. This was a specimen of " Ashton's Liverpool Fine 



Sa'," Its grains were larger than those of either No. 1, or 2, 



aiid'ts color had the same li^lit yellow shade as the Pembroke 



sal! jtis produced in the same way from native Rock Salt. 



100,'30 parts gave of Chloride of tjodium, - 97,99G parts 



SuD'.iale of Lime, 1,105 " 



H'iter, 800 " 



Zi'soluble matter, - - - _ . 92 ** 



Traces of iron and loss, . - - . 7 " 



The pan scale is not as was at first supposed a 

 foreign substance ; in the operations of making 

 the solution of crude salt, I should expect a part 

 of it would full and form a mass like this on the 

 bottoms of the boilers. It contains in 100,000 

 parts not artificially dried. 



Salt, 9E,SG7 parts 



Sulpl. Lime, - 1,318 " 



Insoluble, silica, magnesia and iron, dried at - - 

 the ordinary atmospheric temperature. - 115 *' 



if treated in the same way as the crude salt it 

 will dissolve except a small portion, a longer time 

 being required, no considerable deposition ought 

 to take place, nor any scale to attach itself to the 

 boilers, so long as native salt of usual purity is 

 used. 



I cannot close this without expressing my sur- 

 prise, at finding our table salt so free from contam- 

 ination of any kind; the quantity of water is many 

 per cent, less, than that existing in coarse salt and 

 far less considerable than is usually supposed. 

 Very delicate examinations were made with the 

 view of deducting some of the active and less ob- 

 vious constituents of saline waters, there were none 

 found in either sample. Respectfully yours, 



A. A. Hayes. 



For the Xew England Fanner. 

 RECIFE: FOR PRESERVIIVG THE AMERICAK 

 CITROJV MELOK. 



Pare tile dark green from the otitside, and 

 scrape the .soft from the inside of the nieUin — cut 

 in diflerent forms, and boil it in alum water until 

 clear ; throw it into spring water where it may re- 

 main two or three hours. — Change the watei" fre- 

 quently. 



To one lb. of frtiit take one and a half lbs. of 

 sugar, some take two lbs, make a syrup of half the 

 (juantity of sugar, and boil in it all the citron until 

 done, when it will be transparent. At the expira- 

 tion of two or three days take the jelly frorn it — 

 add the remaining half of the sugar, and pour it 

 on the citron, when it will be ready for use. Sea-* 

 son with (green) ginger or lemons. 



Dr. J. Eaton. 



The gentleman, who gave us the above would 

 add to our obligation, by some account of the 

 origin culture and use of the American Citron 

 Melon. — Editor. 



SINGULAR MOBJUMEIVT. 



The monument erected by count Schimmel- 

 man, near Copenhagen, is called the weeping eye. 

 That nobleman's grief for the death of his wife was 

 so excessive, that he caused a monument to be 

 erected over a spring, and made the water spout 

 from the eye, as a continual flood of tears — a sym- 

 bol of his excessive grief. 



From the G'-nesep Farmer. 

 MOUBRAY'S TREATISE ON POUI.TRY, &.C. 



With abridgments and additions by the Editor 

 of the New England Farmer, may be had for about 

 75 cts., and ought to be read by every person who 

 keeps poultry. It is such a book as every house- 

 keeper can afford to purchase, because he may 

 save the price of it many times over, by learning 

 better how to manage his hens, ducks, geese, 

 turkies, &r. Tiie following extracts relate to the 

 production and preservation of eggs :— 



" Higii feeding shows itself not only in the size 

 and flesh of the fowls, but in the size, weight, and 

 substantial goodness of their eggs, which in those 

 particulars, will prove far superior to eggs of fowls 

 fed U))on ordinary corn or washy potatoes ; two 

 eggs of the former going farther in domestic use 

 than three of the latter. 



" The eggs of a hen in a poor condition, and ill- 

 fed, were small, light, and the yolk unsubstantial. 

 The same hen after good feeding, laid plenty of 

 eggs of a larger size, and nearly double the weight. 



" Eggs when packed for long keeping if laid 



upon the side, the yolk will adhere to the shell 



At any rate they ought not to be deposited upon 

 their sides. A few years ago, the following suc- 

 cessful experiment was made at Paris. A large 

 number of eggs vrere placed in a vessel, in which 

 was some ^vater saturated with lime and a little 

 salt. Thei were kept in that state several years, 

 and being Dpened in the month of January, were 

 Ibund in excellent preservation without a single 

 failure. 



" For ne following process for ■ preserving eggs 

 perfectly ;ound, a patent was granted to Mr. Jayne, 

 of Yorkslire, in England. 



" Put nto a tub or vessel one bushel of quick- 

 lime, thity-two ounces of salt, eight ounces of 

 cream o tartar, and mix the same together with 

 as much water as will reduce the composition to 

 that coisistence that will cause an egg jiut into it 

 to swin with its top just above the liquid ; then 

 jitit ant keep the eggs therein, which will preserve 

 them jerfectly sound for the space of two years at 

 least." 



