NEW ENGLAND FARMER. 



259 



* »en each cellar (where there are more than 

 ■^ !,) by means of an opening^ over or near the 

 f> rs and next the ceiling, three feet long and 

 ' : foot deep. A circulation of air would 

 'I rebv be effected, and for security parallel 

 'I 1 bars may be placed in the openings. By 

 ' means, the cellars may be continually ven- 

 ' ted, so as to expel the damp and noxious va- 

 P s, which are usually collected in them ; 

 ' le the draught of the chimney is, in a con- 

 ■^ irable degree, promoted. 

 ' ^he dangers arising from the sudden, or fre- 

 ' nt inhalation of such air as is often generat- 

 n close and damp cellars, have already been 

 ed ; together with the most proper method 

 )bviating its deleterious effects. 



[Domestic Encyclopedia. 



TO THE EDITOR OF THE AMERICAN FARUER, 



V THE M.\N.\GEMENT OF FRUIT TREES. 

 EAR Sir, — Having seen, in your valuable 

 sr, many useful remarks on the treatment of 

 ards, and as the season is at hand, when it 

 iual to trim them, wash, &.c. I beg leave 

 ve in my mite to the general stock, and to 

 est against that too common practice of white 

 aing the trees, as it is, in my opinion, attend- 

 vith the worst consequences. It is done 

 T the impression that the caustic quality of 

 ime will destroy the insect — were it to end 

 i. I would cordially approve of the appli- 

 n. — It will not only destroy the insects, 

 rees also, by slopping up the pores of the 

 , thereby preventing the absorption ol 

 • gases that are as essential to preserve, 

 promote vegetation ; as it is necessary, in 

 ihuman system, to keep open the pores of 

 lody, to preserve health and vigor, how 

 would a man continue healthful, were 

 ody to be incrusted with a thick paste ? 1 

 for many years, given considerable atten- 

 to the management of fruit trees, and am 

 ied, cleanliness is as important to them, as 

 o the human family. This is to be produced 

 craping off the moss and old bark, and a 

 washing with soft soap and wafer in which 

 xo has been steeped, during a moist spell 

 eather, in the months of February, or 

 h. Tiie taking off the moss and bark 

 ;s to expose the insects and their eggs to 

 harp frosts, that are usual at that period of 

 ear. — The soap suds soften the bark, open 

 ires, assist in destroying the insects, and act 

 as a stimulant. I have used all kinds of 

 ares as a dressing to the trees, and have 

 r found any to equal tobacco. It not only 

 tive in its operation, but will effectually 

 h all insects and mice from the roots — oth- 

 anures attract them. 



m unwilling to occupy 3'our time by giv- 

 detail of my experiments — I will, howev- 

 lention to you one fact, in contirmation of 

 pinion of the utility of keeping open the 

 3 of the bark. 



intiguous to my garden, I have a small or- 

 3, and have had for several years past, the 

 ings of the walls and the weeds from the 

 ens thrown into a heap, between a row of 

 iple trees, which served, when rotted, as a 

 Iressing for the small seeds sown in the 

 en. — The trees nearest the heap far out- 

 ped the others, and those limbs immediate- 

 ^er it, were cf a much more luxuriant 



growth ; and, as if anxious to inhale every ex- 

 halation from the weeds, inclined towards and 

 bent over them, instinctively impelled to seek 

 for nourishment, which was received through 

 every pore, and which could not have been im- 

 bibed, had the trees been covered with a thick 

 crust of lime, by white washing. 



A friend to Pomona, D. W. Jr. 



Baltimore Covnty., Feb. 25, 1824. 



From the Connecticut Mirror. 



The Colambian Coffee of Mr. Edmund Rog- 

 ers, of New London, Connnecticut, like every 

 other great invention, was, at first, mod- 

 estly vended on a humble scale, and patronized, 

 only by his neighbors and friends. The Mayor 

 and Alderman of his native town, and the Brit- 

 ish Consul, resident there, were its first patrons. 

 The celebrated Dr. Mitchell, of New York, 

 his Excellency Governor Wolcott, and his Ex- 

 Gellenc}' De VVitt Clinton, afterwards tried, and 

 vouched for its virtues. The seal of genuine 

 recommendation is, at last placed upon it, by 

 him of Monticello. The partiality of the pro- 

 prietor, for his own country, prevents his ap- 

 plying to the Holy Alliance ; and the friends of 

 the Tariff, will, no doubt, exempt the exporta- 

 tion of this article, from any additional duty in 

 return. The discoveries of Franklin, and the 

 inventions of Fulton, were once in their infan- 

 cy, and were brought into notice, by the pat- 

 ronage of the great. But pleasantry aside, it 

 is gratifying to hira and his friends, and must 

 be satisfactory to the public, to find the Colum- 

 bian Coffee spoken of as it is, in the following 

 letter from Mr. Jefferson, which we copy from 

 the original : 



'■•■Monticello, Feb. t4, 1824. 



" Sir, — Your letter of November 20th, being 

 in the box with the Columbian Coffee, did not 

 come to hand 'till the 7th inst. I thank you for 

 the specimens sent ine ; and as you have request- 

 ed my opinion of it, duty to you, as well as to 

 myself, requires, that it should be done with 

 truth and candor. 



" The coffee beao, from its mild and smooth 

 bitter, its essential oil, and the Aroma that gives 

 it, is become the favorite beverage of the civ- 

 ilized world. Many attempts have been made 

 to find substitutes for it, trying, chiefly, vegeta- 

 ble substances. They have succeeded in fur- 

 nishing a bitter, but never the peculiar flavor 

 of the bean. As to the bitter, tiie chick pea is 

 the best substitute 1 have ever tried. I have 

 heard much said of the Succory root, but nev- 

 er tried it. 



" I do not know what is the basis ofyour sub- 

 stitute : its bitter is well, and I should really pre- 

 fer it to the green Coffee, so much the taste of 

 this country ; but there I must stop. The gen- 

 uine, well ripened Coffee of the West Indies, 

 that of Java, of Bourbon, of Moka, rise in dif- 

 ferent degrees of superiority over it; but I re- 

 peat, that it may, advantageously, enter into 

 competition with the Green Coffee. Byran 

 Edwards tells us that that is gathered from the 

 plants which are so late, as that (he cold season 

 catches them before they are ripened : of con- 

 sequence, their oil is still crude, and the fruit 

 itself, like all other green fruit is sourish. It 



something for it : its cheapness gave it vogue 

 here, until habit fixed a taste for it, and has 

 raised its price to that of the ripe bean. Cheap- 

 ness ought, in like manner, to give a preference 

 over that to the Columbian Coffee, and the rath- 

 er, as it is entirely clear of the sourish tang of 

 file green bean. Could it take the place of the 

 green alone, it would become an important na- 

 tional economy. 



"I have done with your specimen":, what 1 

 thought best for your interest, by giving five of 

 the six papers you sent me, to as many Gro- 

 cers and Merchants of the neighboring village 

 of Charlottesville, that they may open dealings 

 with you in the article if they think proper. — 

 One of these is from your state, a Mr. Hniil- 

 ington of the family of that name with you, 

 and to whom you can address a letter if you 

 think it worth while. 



" Accept my respectful salutations. 



"TH. JEFFERSON. 

 " Mr. Edmund Rogers, New-London, Conn."' 



From the London Farmer's Journal. 



ANSWER TO THE QUERY ON TURNEPY BUT- 

 TER. 



Shropshire, Dec. 17, 1823. 

 Sir, — Observing in your paper of Monday, 

 the 15th inst. a letter from A Small Farmer 

 wishing for information how to remove the un- 

 pleasant taste of turnepy butter, I send you the 

 following recipe which 1 got from a friend, and 

 which I have tried. 



To every pail of mi\k immediately after it is 

 taken from the cow, pour a quart of boiling water, 

 and so in proportion to any smaller quantity, 

 taking care to stir the milk with something for 

 a few" minutes, when the taste will evaporate. 

 I should observe that this process rather weak- 

 ens the flavor of the butter; the quantity of 

 water, however, may be regulated according to 

 circumstances. 



Many friends of mine have failed by not see- 

 ing that the process is exactly followed, servants 

 in general not being inclined to do more than 

 they can help. 



I am. Sir, your obedient servant, 



Observer. 



Excellent Spruce Beer. — Pour eight gallons of 

 cold water into a barrel, and then, boiling eight 

 gallons more, put that in also; to this, add 

 twelve pounds of molasses, with about half a 

 pound of the essence of spruce; and on its get- 

 ting a little cooler, half a pint of good ale yeast 

 The whole being well stirred, or rolled in the 

 barrel, must be left with the bung out for two 

 or three days, after which the liquor may be 

 immediately bottled, well corked up, and pack- 

 ed in saw dust or sand, when it will be ripe and 

 fit to drink in a fortnight. If spruce beer be 

 made from the branches or cones they must be 

 boiled for two hours, then strained into a bar- 

 rel and the molasses and yeast added as to the 

 essence. — Eng. pub. == 



A Wondeifnl Grain of Wheat. — One grain the 

 first year produced a stem containing 11 ears, 

 each ear averaging 87 grains; the second year 

 produced half a bushel ; the third year 20 bush- 

 els ; the fourth year 768 bushels, or 26 quarters ! 

 This morceau is making, with great industry, 

 was formerly considered among the offal of! the circuit of the papers. — A Mr. Labor, of Es- 

 their plantations; never offered at market, un- sex, the grower of the corn ; and a Mr. Smith 

 til. thev found that the Americans would give ' of Mark-Lane, the voucher of the fact. — ibid. 



