At, 



Published by John B. Russell, at JVo. 52 JVortT Market Slnet, (at the Agricultural Ifarchouse) Thomas G. Fessendek, Editor. 



VOL. YIII. 



BOSTON, FRIDAY, SEPTEMBER 4, 1829. 



No. 7. 



AGRICULTURE. 



PONDS. 



Pastures that are destitute of water, should 

 e artificial ponds made iii them, for watering 

 ces. " Observe wliere rushes, reeds, flags, and 

 ler aquatic plants grow spontaneously ; or 

 lere froj^'s are observed to lie squatted down 

 se to the ground in order to receive its moist- 

 Or observe where a vapor is frequently seen 

 •ise from the same spot. Some say, wherever 

 le swarras of flies are seen constantly flying in 

 same place, and near the ground, in the niorn- 

 , alter sunrise, there is water underneath." 

 f a well is made in a sloping ground, and the 

 livity is sufficient to give it a horizontal vent, 

 v\\{ be worth the husbandman's while to dio- 

 h a jiassage, and by means of jiipcs, or any 

 er conveyance, to carry the water across the 

 It soil, through which it might otherwise sink. | 

 e greatest quantity of water will be obtained 

 this manner, because there will be a continual 

 iatn." There is no difliculty in making a dura- 

 pond in a clayey soil. Let a large hollow ba- 

 be made in such earth, and it will preserve the 



of the peas was not removed till the beginning of 



ter that falls in rain, jjut it is apt" to be thick | I'Pceniber, when the gooseberries were discovered 



» I dirty, if some pains be not taken to prevent I 'i'"-"?''? on the hush in the greatest perfection. 



Peihaps this is too in.irtificial a method to be rec 



into the earth through the bottom of the cellar, fgant mode. Pare the roots, and cut them into 

 till a scurf is formed on the bottom that will stop I slices somewhat less than a quarter of an inch in 

 the water from soaking into the earth. This scurf! thickness ; then boil them gently till they are ten- 



shoulJ be broken from time to time, and taken 

 away with a long handled hoe. Or, the cellar 

 may be filled up with refuse stones, which I thi*k 

 is preferable to the other method. • 



lahe pond should not then beconse sufficiently 

 dry, i small ditch should be drawn round it, and 

 disclarge itself into the cellar. The land that is 

 thus gained will be rich muck, nuich of which 

 may be carted away for manure ; and common 

 cartk, or sand, may replace it, without detriment 

 to tlie soil. — Deane. 



Rdarding Gooseberries — A gentleman who has 

 a garlen in a high and rather late part of this 

 district, sowed a crop of a tall kind of pea imme- 

 diately bordering on some gooseberry bushes. 

 Fro!ii Jcficiency in the length of the stakes, the 

 peas, after they had attained a certain height, fell 

 over jnd completely covered one gooseberry bush, 

 which was thus buried and lost sight of at the 

 time tie fruit of the others was ripe. The haulm 



The declivity by which the cattle enter, should 

 paved, and gravefshould be spread on the bot- 

 Or it might be better if the whole were 

 'ed. 

 " There are many large natural ponds, which 

 e outlets in one |)art, and are supplied by 

 oks or rivers in other parts ; but a greater 

 nber of smaller ])onds which are perfectly 

 rnant, unless when they are agitated by winds. 

 ■h jionds as the latter, in hot seasons, are apt 

 Jecome jjutrid, and contaminate the air about 

 For this reason they should, if possible, 

 drained. And when the water is not deep, and 

 outlet can be made without too nuich cost, 

 y should be drained for the sake of reclaiming 

 This will be of great value, as it com- 

 nly is found to be extremely rich, being made 

 of the finest particles of soil, wafted into them 

 winds, and of decayed vegetable substances, 

 ides the fine mould washed into them by rains. 

 dany farms contain little sunken spots, which 

 most of the year covered with water, and 

 rluce some aquatic bushes and v^'eeds. These 

 notorious harbors for frogs; and are therefore 

 od frog-ponds. They should be drained, if it 

 |ira<t!cable. It is commonly the case, however, 

 t draining them in the common way, by making- 

 ullct, would cost more than thoy would be 

 •th when drained, because of the height of the 

 I on every side. But in this case, if the bank.si : 

 lot clay, thoy may be drained ill the following j 

 iner. 

 ^'.ke notice on which side laud that is lower 



the pond is nearest. On that side, in the 

 k near the pond, dig a kind of cellar, two or 

 '.e feet deeperthan the surface of the pond;/lo 

 1 a dry season. If a hard stratum appear, dig 

 ui;h it ; and leave digging where the bottom 

 lose gravel, or sand. Then make an open or 

 )vererl drain from the pond to the cellar.' The 

 er will be discharged from the pond, and soak 



ommended to be followed, but it may afford a hint 

 for itiprovement in the mode of prolonging the 



scasoi of this excellent and popular fruit. Tohn 



Ferme. Haddington. Sept. 23, 1S28. Gardener^s 

 Magazne. 



JlpjJes preserved till late in the Year. — Sir, 



Fronj,the difliculty of preserving apples till late 

 in the year, I was induced to try two methods 

 recommended in Practical Economy : both promise 

 to answer so well, and are so simple, that I recom- 

 mend them to those of your readers who have 

 not proper fruit-rooms. From our apples having 

 been frosted, the jars were opened sooner than I 

 intended ; but from the sound state they are in, I 

 have no doubt they would have kept till June. 

 I regret I have not a specimen of those preserved 

 in saud to send ; but I forward some of those kept 

 in a vacuum fur your inspection. 



Directions. — After the apples have been kept 

 for a week, and the superabundant moisture 

 cleared away, wipe them with a dry cloth, and 

 pack them into glazed jars in layers of sand dried 

 in an oven. Fit a piece of wood into the mouth 

 of the jar, and tie a bladder over it. Let the jars 

 stand on a shelf in a room not subject to much 

 change of atmosphere. 



Or lay a dry layer of pebbles in the hollow of 

 a glazed jar; fill the jar with apples rubbed dry ; 

 fit a piece of wood into the mouth of the jar, 

 cover it with mortar, and place it on a shelf in a 

 dry room. — .3 Subscriber. 



The five apples, received March 26, were as 

 plump and fresh as if newly gathered ; they were 

 of handsome shapes, with a good deal of color, 

 and very v/ell flavored. We are not quite certain 

 of their names.— Conductor of the Gaidener's Mag- 

 azine. 



To dress the roots of Cekriac, or Celerie Rave. 



The following is considered a cheap and an ele- 



der in some broth, or in water well-seasoned, an^ 

 a slice of butter added. When dished, pour over 

 them some melted butter, or bechamel sauce, 

 wliieli is made by thickening some broth, and ad- 

 ding a little cream. Celeriac is cultivated at 

 greater ease and at less expense than the common 

 celery, and it may be used in the kitchen forse^i'en 



or eight months in succession L Ellts. Longhat 



Gardens, April 25, 1829. 



Prench Method of making superior Gooseberry 

 and Currant Wines — For currant wine : — Eight 

 pounds of honey are dissolved in fifteen gallons 

 of boiling water, to which, when clarified, is added 

 the juice of eight pounds of red or white currants. 

 It is then fermented for twenty-four hours, and 

 two poiuids of sugar to every two gallons of water 

 are added. The p.-eparation is afterwards clari- 

 fied with the whites of eggs and cream of Tartar. 

 For Gooseberry Wine. — The fruit is gathered 

 dry when about half ripe, and then pounded in a 

 mortar. The juice, when properly strairled 

 through a canvas bag, is mixed with sugar, in the 

 proportion of three pounds to every two gallons 

 of juice. It is then left in a quiet state for fifteen 

 days, at the expiration of which, it ia carefully 

 poured off, and left to ferment for three wionths, 

 when the quantity is under fifteen gallons, and for 

 five months when double that quantity. It is then 



bottled, and soon becomes fit for 'drinking {Bibli. 



Physico-Econom.) Gardener''s Magazine. 



Sugar from the Beet Root. — In the Farmer's 

 Journal, of Mar.ij-au, is a letter on this subject 

 from Mr Philip Taylor, an English gentleman at 

 that time in Paris, and the inventor of a mode of 

 boiling sugar by steam, for which he took out a 

 patent in 1817. The fact that crystallized sugar 

 could be obtained from the Beet root was first no- 

 ticed by Margraft'in 1747, but excited little notice 

 till 1790, when Achard, a German chemist, direct- 

 ed the men of science in Fiance to that subject. 

 A report by the Institute, about this time, states 

 that raw sugar so produced costs about Sd. per 

 English pound. In 1810 colonial sugar had be- 

 come so dear, that the government directed th -ir 

 attention to the process, but, notwithstanding this, 

 it was still so imperfect as to be given up, with 

 the ruin of several manufacturers, when the peace 

 of 1815 admitted the free entrance to France of 

 colonial sugar. Important discoveries, among 

 others that of Mr Taylor for boiling sugar by 

 steam, were made in the process, and the number 

 of manuiiictories gradually increased, so that, a: 

 this time, 1829, there are at least one hundred, frora 

 which were jiroduced last year, 5000 tons of 

 sugar, worth 60/. per ton, or 300,000.'., the profit 

 of which Mr Taylor estimates at 15/. an acre ; 

 but he adds, " I am convinced the process may' be 

 so far improved, that sugar will be made in France 

 from the beet root at 36/. per ton, which will in- 

 crease the profit to 241. an acre." After showing 

 that the beet root succeeds best in the northern 

 departments of France, and that, of course, it cau 

 be grown as well in England as on the Continent, 

 ho concludes, that though the price of lan.l aiu! 



