oitoXxi. NO. aa. 



AND HORTICULTURAL REGISTER 



173 



1 them more diversified capabilities for rcnova- 

 Hence, also, those alone cultivate sandy 

 with profit and siiccuss, who turn to account 

 !Xlra kindness of Nature — supplying the defi- 

 ;ies of the soil sedulously from the greater di- 

 ty of resources which are available for this 

 jse. But when the contrary prevails — when 

 I injudicious course of crops and the inisappli- 

 n or non-application of manures or fertilizers, 

 oil is continually deteriorated and converted 

 a receptacle of weeds, then a common fate — 

 me poverty and destitution — awaits alike the 

 lanaged land and its miserable cultivator. 



ROOT PRUNING. 



mie of our readers will doubtless remember the 

 rks that we copied some time since from the 

 icultural Magazine upon this subject. Now 

 je time to practice the system, and we would 

 56 a trial of it. Almost every farmer has some 

 tree that continues to cumber the ground year 

 year, growing luxuriantly, but paying no rent 

 e shape of fruit, for the care and protection 

 )wed upon it. It will be worth a trial to cur- 

 ls barren prosperity a little, by clipping its 

 somewhat. By a corresponding pruning of 

 ranches in spring, we do not doubt that a 

 tre would be brought about and fruit would 

 This system aB'ords another advantage to 

 3 who have but little room for trees, and yet 

 n.xious to cultivate a variety of fruits. By 



I pruning they are checked in their growth, 

 8 more prolific, and may be planted nearer to- 

 er. It is in fact, the same as planting them 

 rge pots, only in tliis case the pots are immove- 

 , being made of a portion of the ground itself. 



I he Chinese are said to have the art of culti- 



I ig fruit trees in pots. A peach tree, for in- 

 ce, is thus made to bear very abundantly, when 



I about a foot or a foot and a half high, 

 'ry the plan carefully but thoroughly, and note 



I results for future communication to your broth- 



1 ultivators Maine iar. 



TAMING HORSES. 

 The method of taming horses by breathing in 

 their nostrils — (which Mr Catlin states ii practiced 

 by the Indians of the fur VV^eal) — sccins to be gain- 

 ing friends. Mr David Clayton, of Tyrrell coun- 

 ty, having seen an article in our paper stating that 

 horses had been rendered gentle by breathing in 

 their nostrils, determined to try it on a young mule 

 belonging to him, who would suffer no person to 

 handle him. Mr C. fastened him in the stable, and 

 after considerable tronble, succeeded in breathing 

 several times into his nostrils. Before he left the 

 stable the mule became gentle, and would stand 

 still and suffer himself to be rubbed and wuuld 

 nose and smell around him. Ho followed Mr C. 

 out of the stable, around the yard, and wanted to 

 go into the house. We advise our friends who 

 have colts to break, to try the experinwnt — if it 

 does no good it can certainly do no harm. — JVfw- 

 bem Jjdi'ocate. 



CURING BEEP AND PORK. 



Ve have already published the following rcci- 

 for curing beef and pork several times, but as 

 I consider it the very best yet recommended, and 

 t nany of our readers may have not seen it, we 

 lish it again, that those who are fond of clean, 

 e and sweet meat, without the apprehension of 

 tainting through the summer may obtain their 

 ih by adopting it. It is this : 

 To 1 gallon of water, add 



1 l-'jlb. of salt, 

 L(i 1-2 lb. of sugar, 



L., 1-2 oz. of saltpetre. 



n this ratio the pickle is to be increased to any 

 nlity desired. 



Let this be boiled together until all the dirt 

 m the salt and sugar, (which will not be a little,) 

 ses to the top and is skimmed off. Then throw 

 nto a large tub to cool, and when ptrfedly cold, 

 jf it over your beef or pork, to remain the usual 

 le, say four or five weeks. The meat must be 

 11 covered with the pickle, and should not be 

 t down for at least two days after killing, during 

 :ich time it should be slightly sprinkled with 

 Itpetre. 



Let this mode be once tried, and our word for it, 

 will be tried again in {)reference to all others. — 

 '.rmantown Tel. 



NEW ARTICLE OF FOOD. 

 We know not what to make of the annexed 

 statement: we should call it a fish story, but that 

 we find it in the N. II. Sentinel, in a grave report 

 of the doings of an Agricultural Fair. It must 

 have currency on its own basis. — Portland Adv. 



" In a document presented by Ezekiel Rich, of 

 Troy, we find a new kind of vegetable, of which 

 he gives the following description: 



Symphytum, a new kind of food; the root dried 

 and ground (see specimen) for man — and both root 

 and herb, green or dry, for cattle. The root may 

 be thoroughly dried for preservation and grinding, 

 spread thin entirely in the shade, with a moderate 

 degree of air, without damage. 



In April, I84I, I dug from 18 square feet of soil, 

 of ordinary good tilth, one large bushel of green 

 root, of two years' growth, 2400 to the acre, equal, 

 I think, for the healthful sustenance of man, at 

 least to 500 bushels of wheat or 600 of rye or Indi- 

 an corn, which, after being washed, broken up and 

 dried for grinding, weighed 10 lbs. I never paid 

 very particular attention to the herb for hay until 

 this year, 1842. At two cuttings, (July 15th and 

 September 1st) on 15 square feet of the same soil, 

 I obtained 4 pounds of good hay (see specimen) 

 equal to 5 tons 10 cwt. 16 lbs. to the acre. 



It requires no tilling or tending, except digging 

 the root in April, once in two or three years, and 

 mowing the herb for hay, and what weeds and 

 grass may be intgrmixed, twice a year, and replant- 

 ing a part of the c^ps of the roots, 7 or 8 inches 

 apart for another crop, at or about the time of dig- 

 ging. 



It also furnishes a strongguard against consump- 

 tions and other diseases of the lungs, and against 

 stomach and other maladies, &c. With the other 

 usual ingredients it does well for custards instead 

 of eggs. If the taste, at fii-st, be in any degree 

 disagreeable to any, like the potatoes or bean, or 

 almost any kind of now food, let some trifling con- 

 diment, varying the taste, be used with it. Possi- 

 bly it yet prove a greater dietetic blessing, and a 

 cheaper mean* of healthful sustenance for men and 

 for cattle than any other vegetable now known. 

 Respectfully submitted. 



E. BLAKE, Chairman." 



CAUSING CABBAGES TO HEAD DURING 

 THE WINIER. 



In the fall of the year when it is time to gather 

 cabbages, we always find more or less of them that 

 have not formed any heads. They may have grown 

 well, and have a large stock of leaves, but have 

 not closed up in the I'orni necessary to make a good 

 solid, compact cabbage. 



Will. Vance, Esq., of Readfield, has practiced 

 for many years the following method, which effec- 

 tually closes these loose leaves in the course of the 

 winter, thereby furnishing him with a supply of the 

 best kind early in the spring. In the fall of the 

 year, just before the ground closes up he giithera 

 all the cabbages which have not headed, together. 

 Ho then digs a trench eighteen inches or more 

 deep, and of sufficient width to admit the cabbages. 

 He then closes the leaves together by hand, wind- 

 ing a wisp of straw or something else around them, 

 to keep them together, and then puts them in this 

 trench, with heads down and roots up. He then 

 packs straw or leaves and earth snug about them, 

 and rounds up the earth over ihem. The trench 

 should be dug in a place where the water of the 

 rains and snows runs off and will not stand about 

 them. A hoard, or couple of boards, nailed togeth- 

 er in the form of a roof and put over the mound, 

 may be useful. 



In the spring of the year open your trench, and 

 you will find that the cabbages are all headed firm- 

 ly together, and if the water has not got in, will be 

 solid and hard. Mr Vance has had the goodness 

 to send us a few heads which he has formed in this 

 way, which were very nice. — Maine Far. 



To Eradicate Corns. — Every one knows that the 

 surface of the body is covered above the true skin, 

 by the cuticle, or scarf skin. This is a thin mem- 

 brane, sav'e when it is exposed to pressure and rub- 

 bing, (friction.) In this case it becomes much 

 thickened and hardened, as on the soles of the feet 

 or on the palms of the hands. And it is not un- 

 worthy of remark, that the induration is indirect 

 proportion to the exigency of nature. But there 

 is a morbid induration when the pressure exceeds, 

 or is applied where it is not necessary. In this 

 case, the distinguished name of corns have been 

 applied to the diseased parts. 



Every one who has seen a poultice applied, has 

 remarked that it has the effect of softening, gene- 

 rally of detaching, the cuticle. Now, let a poul- 

 tice of such size and consistency as will preserve 

 its moisture around the part, be applied to the of- 

 fending corn at bed time : on the following morn- 

 ing the greater part of the indurated cuticle, (the 

 corn,) may be removed by the fingers. A little 

 spermaceti ointment may be used during the day, 

 or the part may be simply covered with a piece of 

 linen. It may in some cases, be necessary to re- 

 peat this process once or twice, and the cure will 

 be safe, easy, and certain. — Selected. 



Recipe far Making Bacon. — Allow to each ham 

 an ounce of saltpetre, to be first rubbed in^o the 

 pork. An ounce to two chops. Let the pork lie 

 in the saltpetre three days. Then rub it with fine 

 salt, as much as may be thought proper. Half 

 pint molasses to each ham, and in the same propor- 

 tion for the chops. The whole may lie in pickle 

 six weeks. — Com. 



He who assumes airs of importance, exhibits ere- d^ „>[ jet your cattle lose flesh for the want of 

 dentials of ignorance.— i>ava(er. ! go^j foj^er and plenty of it. 



