AND HORTICULTURAL REGISTER, 



J 39 



"I MAS 



ASS. HORTICULTURAL SOCIETY. 



EXHIBITIO."* OK FRUITS. 



Siittirda;/, Oct. 39, 1842. 

 The rresii'.eiit of tlie Society presented a basket 

 nd two dishes, of very superior Pears, var. Duch- 

 esse d' Angoiileine. 



By Hon. V,. Vose, Dorchester — a disli of Pears, 

 var. Duclicsse d' Angouleme, and some fine speci- 

 mens of the Di.\. 



The quality and quantity of the Duchesse d' 

 Angouleiiie by the President and Mr Vose, and the 

 Beurre Diel Pears by Mr Samuel Pond, were very 

 much admired. 



By Mr Sam'l Pond — eight dishes of Beurre Diel, 

 three dishes Di-i, and a fine specimen of Maria 

 Louise Pears, together with seven dishes of Isa- 

 bella Grapes, made a very handsome display. 



By Mr Eben Wight — Apples; var. Newton Pip- 1 

 pin, Gillyflower, Lady Apple, Bellflower, Winter 

 Queen, Spitzenburg, Jersey Sweet, Vandervere, 

 Wine Apple, American Golden Pippin, Gloria IVlun- 

 di/and Fall Pippin. 



From the Pomological Garden, Salem — Pears ; 

 var, Henry IV., Wilkinson, Jalousie, Bouguia, 

 Beurre Bronze, Bezi de la Motte, Beurre Duval. 



By Mr J. Leeds, Brookline — -Hubbardston None- 

 such Apples. 



By Mr S. R. Johnson, Charlestown — Beurre 

 Diel and St. Michael Pears. 



By Mr J. M. Ives, Salem — Apples ; var. Catline, 

 Danvers Winter Sweet, Rombo, Pickman's Pippin, 

 and Swaar. Pears; var. Winter Nelis, Napoleon, 

 Josephine, Duchesse d' Angouleme and Beurre 

 Bosc. 



By Mr John Cass, Boston — Isabella and White 

 Muscat ? Grapes, 



By Mr Rufus P. Sumner, Milton — Apples; var. 

 Sumner Pie. 



By Mr J. C. Gray — Apples; var. Baldwin. 

 By Mr 3. W. Cole — Apple ; var. Jewett's Fine 

 Red. 



For the Committee, 



SAMUEL WALKER. 



B. 



Washintrtoman Pig. — Among the animals exhi- 

 bited at the cattle show in this town, was a remark- 

 ably large and handsome pig, raised by Frederick 

 Pishon, of this town. We questioned neighbor 

 Pishon, who is a staunch Washingtonian, how long 

 ht had been an amateur in pork raising, and how 

 he made the creature grow so. " Oh," says he, 

 " it is by feeding him well and taking care of him ; 

 taking the money that used to be spent for grog, 

 and buying corn, potatoes and peas. There is no 

 secret about it. I could have raised two or three 

 in the same way. This is a Washingtonian pig. 

 He shows wliat a Washingtonian can do when he 

 keeps the pledge and attends to his business." The 

 pig had no superior at the cattle show. — Kenntbeck 

 Jour. 



There are two things in this country that want 

 cutting down, says some one; viz: high salaries 

 and Canada thistles. 



Prof. Nuttall, of Cambridge, the Avell known 

 botanist, has lately come in possession of a fortune 

 of $500,000, by the decease of relatives in England. 

 — Selected. 



MASS. HORTICULTURAL SOCIETY. 

 At a slated meeting of the Society, held Oct' 

 1st, the following members were elected : 

 President. 

 MARSHALL P. WILDER. 

 Vice Preaidenls. 

 V. FiiENCH, Jo.VA. WiNsnip, Cheever New- 

 hall, E. M. Richards. 

 Treasurer. 

 Samuel Walker. 

 Corresponding Secretary. 

 J. E. Teschemacuer. 

 Recording Secretary. 

 Ebenezbr Wight. 

 Professor of Botany and Vegetable Physiology. 

 John Lewis Russell, A. M. 

 Professor of Entomology. 

 T. W. Harris, M. D. 

 Professor of Horticultural Chtmistry. 

 S. L. Dana, M. D. 

 Committee on Fruits. B. V. French, Chairman ; 

 P. B. Hovey, Jr., O. Johnson, S. Pond, J. Lovett, 

 2d., L. P. Grosvenor, J. Breck, Jona. Winship, D. 

 Haggerston, J. L. L. F. Warren, J. F. Allen. 



Committee on Flowers. Samuel Walker, Chair- 

 man ; H. W. Dutton, S. Sweetser, S. R. Johnson, 

 J. Stickney, W. E. Carter, P. Barnes. 



Committee on Vegetables. J. A. Kenrick, Chair- 

 man ; W. B. Kingsbury, John Hovey, A. D. Wil- 

 liams, J. C. Howard, A. Bowditch, John Hill. 



Committee on the Library. C. M. Hovey, Chair- 

 man ; R. T. Paine, C. K. Dillaway, J. E. Tesche- 

 macher, E. Wight, R. M. Copeland. 



Committee on Synonyms of Fruit. R. Manning, 

 Chairman ; S. Dov/ner, W. Kenrick, J. Prince. 



Executive Committee. M. P. Wilder, Chairman ; 

 Enoch Bartlett, A. Aspinwall, F. W. McCondry, 

 J. J. Low. 



Finance Committee. E. Vose, Chairman ; Chee- 

 ver Newhall, E. M. Richards. 



[Their term of ojice commences on the first Sat- 

 urday of April, 1843, and terminates on the first Sat- 

 urday of April, 1844.] 



If yuu are at a loss for something to do, make 

 cellar under your barn for your manure. 



PRESERVATION OF BACON. 



Messrs. Editors, — As the season is rapidly ap- 

 proaching when all good house-wives feel a natural 

 solicitude for the preservation of their bacon, per- 

 mit me to inlbrra such of your readers as may not 

 be apprised of the fact, that by white-washing their 

 bacon, they can preserve it, perhaps, more econom- 

 ically and effectually, than by adopting any other 

 of the various modes which have been recommend- 

 ed for this purpose. A respectable neighbor of 

 mine has saved his bacon in this way for the last 

 twenty years, without the loss of a single piece. 

 Early in the spring, after his moat is well cured, 

 he gives his bacon a good coat of white-wash, with 

 the common brush, on the fleshy side and on the 

 ends of the hocks, sprinkling a small quantity of 

 ashes on the moist white-wash, and hangs it up 

 again in his smoke-house, where it is permitted to 

 remain until it is taken down for use. The pro- 

 cess does not injure the meat in the slightest de- 

 gree. It owes its efficacy, obviously, to the fact 

 that the hard crust it forms over the bacon, prevents 

 the fly from depositing its eggs in it. Any other 

 means, which would e.vclude the fly from all ac- 

 cess to the meat, such as burying it in salt, oats, 



and covering it witli canvass bags, plastering it 

 with ashes, &c., would, of course be equally cflcct- 

 ual. 



Never wound your meal until you use it, for the 

 fly will be sure to deposite its eggs in the wounds. 

 A friend of mine lost a number of hams last sum- 

 mer, in consequence of his wife's thrusting a knife 

 into them to ascertain their quality. 



To preserve meat well, a smoke house should be 

 roomy, dry, cool, and dark, and yet sufficiently 

 open to permit a free circulation of air, otherwise 

 your bacon will be soft, damp, and rancid. On this 

 account, wooden smoke-houses are greatly prefera- 

 able to those constructed of brick or stone. 



It is a great, but very prevalent error, to smoke 

 bacon in wet damp weather ; for by smoking it at 

 such seasons, the "sweat" which tlien collects on 

 the meat, and which has a peculiar disgusting 

 taste, is driven into it and dried upon it, and im- 

 pairs its flavor. Smoke only in dry weather. If 

 your meat is well cured, the only use of smoking 

 in summer time, is to expel the fly from the house. 

 If any of your readers smack their lips as heart- 

 ily as I do over a good old Virginia ham, that fair- 

 ly melts in your mouth, they will not fail to observe 

 these plain directions for the preservation of their 

 bacon. — Cultivator. 



FOR THE SICK AND CONVALESCENT. 



BARLEY WATER. 



Take two table-spoonfuls of pearl barley, wash 

 it very clean, and add to it a pint of boiling water ; 

 let it boil for five minutes, pour off" this water, and 

 add two quarts more boiling water: reduce it to 

 two pints and a half, and strain. This is simple 

 barley water ; it may be made very pleasant by 

 adding the following : one ounce of figs, two 

 ounces of raisins, stoned, a quarter of an ounce of 

 liquorice ; boil it till reduced to a quart, and strain. 



TOAST AND WATER. 



This article, simple as it is, is rarely well pre- 

 pared. Cut an upper crust of bread as thick again 

 as it is usual for toast ; brown it carefully, but see 

 that it be not burnt, smoked or black ; pour on as 

 much water as is required, cover the jug till cold. 

 A slice of thin cut orange or lemon peel infused 

 with it, improves it greatly; it should be made 

 early in the day during the summer, and placed in 

 the sun, when it may be drank with impunity. 



MUTTOIt BROTH. 



Put into a two-quart saucepan one pound of mut- 

 ton chops, cleared of fat, one onion, half a dozen 

 corns of black pepper, and three pints of cold 

 water ; let it warm gradually, when it boils, skim 

 it, cover the pan close and set it over a gentle fire 

 till the chops are cooked, which will be (if the meat 

 is not too fresh,) in three quarters of an hour. 



BEEF TEA. 



Cut a pound of lean beef into thin slices, put it 

 into threo pints of cold water, set it over a gentle 

 fire where it may become gradually warm, let it be 

 well skimmed, cover the saucepan close, and boil 

 gently for two hours, strain it, and let it stand to 

 settle, then pour it oflf clean. One onion, a few- 

 peppercorns, and little salt may be added if re- 

 quired. 



MILK GRUEL. 



Take half a tumbler of thick gruel, and the same 

 quantity of new milk, both lukewarm ; mix to- 

 gether and let the patient drink it. 



