Vol. IX.— Xo. 10. 



AND HORTICULTURAL JOURNAL. 



77 



roiliiccJ tliis sea.^oii. Your grain of every kind 

 fill be at least iloiihle, in many instances treble, 

 'our i)astnrcs will be very abundant — you may 

 ouble and treble your stock of cattle. If yon 

 lave more pasture than yon want, |)lou:,'li under 

 our clover — it will mellow and very mucli cnricli 

 our jrround. Tlie farmer will then reap abun- 

 lantlv, ami the old cry of i)oiir crops will be 

 ilenc'ed. A FARMER. 



day. The carte of this restaurant among other 

 things, contained the following — filet de lion, saute 

 dans sa glaee, malilotte de serpens, boa u la tartare, 

 fraise de lion a la pouleite, pieds do lioii farcis, 

 lion fraise aux pclits pois, &c. 



LONGEVITY. 



The climate of some ('istricts in Yorkshire, 

 iLngland, is remarkably salubrious, and, as a proof 

 f it, a writer in the London Wesleyaii Magazine 

 or July states, that out of 300 persons who enter- 

 d a benefit society in 1772, some of whom at the 

 ime were upwards of fifty years of age, only 

 waive had deceased in 1794. The same writer 

 Iso transcribes the following account of Henry 

 enkins, a native of Yorkshire, which was written 

 ly a Mrs Anne Saville, and first imhlished in the 

 ear 1752. Jenkins, we believe, is the oldest man 

 n record, who was born since the times of the 

 eluge. He was distinguished for temperance. 



'When I came first to live at Bolton,' says Mrs 

 laville, ' 1 was told several particulars of the great 

 l^e of Henry Jenkins, but I believed little of the 

 lory foy many years, till one day, he confuig to 



;g alms, I desired him to tell me truly how old 

 ,! was. He paused a little, and then said, that to 



e best recollection he was about 162 or 163. I 

 iked what kings he remembered. He said, 

 'lenry VIII.' I asked what public thing he 

 ( uKl longest remember. He said, ' Floddenfield,' 

 ! asked whether the king was there. He said, 

 ''o ; he was in France, and the earl of Surrey 

 MS general.' I asked him how old he might be 

 t'n. He said. 'I believe I might be between ten 

 «d twelve ; for I was sent to Northallerton with a 

 Irse load of arrows, but tliey sent a bigger hoy 

 fini thence to the army with them. All this 

 teed with the history of that time; for hows and 

 a ows were then used. The Earl he named was 

 gieral, and king Henry VIII was then at Tour- 

 B'. And yet it is observable that this Jenkins 

 c Id neither read nor write. There were also 



• ror fivo in the same parish that were reputed 

 I' them to be 100 years old, or within two or 



I ■!! years of it ; and they all said, he was an 



^l.rly man ever since they knew him, fur he was 



.a ill another parish, and before any registers 



in churches, as it is said. He told me then, 



It he was butler to Lord Conyer.s, and re- 



; nil. red the Abbot of Fountain Abbey very well, 



e ].: the dissolution of the monasteries. 

 Henry Jenkins departed this life December, 

 0, at EUerton-upon-Swale, in Yorkshire: the 

 le of Floddenfield was fought September 9th, 

 1 ; and he was then about twelve years ohi ; 

 hat tins Henry Jenkins lived 162 years, (six- 

 onger than old Parr,) and was the oldest man 

 1 upon the ruins of this |)0stdiIuvian world. 



ood ripe fruit, it is said, has superseded pas- 

 at the Philadelphia dinner tables. In Boston 

 have ripe fruit and pastry together, in the 

 )e of peach dumplings. If prcrperly done, with 

 1 sauce, they are very ' nice,' as the Frugal 

 isewife would say. 



To Preserve dead Game. — The Journal des Con- 

 naissances Usuellos states that if the entrails, &c, 

 of the ga;ne to be preserved betaken out, the in- 

 side filled with wheat, and the hare or bird after- 

 wards placed in a heap of wheat, so as to be com- 

 pletely covered, it will keep fresh for two or three 

 months. The skin or feathers should not be taken 

 off. 



The Rich not to be envied. — The poor do not 

 have the dyspepsia, the rich do. The healthy 

 poor may consume as much superjjne Jlour as they 

 can get, while the dyspeptic rich are condemned 

 to hran. 



mmw J2sr^:^iisr2) ®i\i2saiai3» 



BOSTON, FRIDAY, SEPTEMBER 2 4,1830. 



H/eiff Dishes. — The Corsaire, a French jiaper, 



1 — 'One of the outposts of the French army at 



lers killed two snakes and a lion, which they 



to the floating restaurant on the following 



PRESERVING CABBAGES. 



Mr M'Mahon, recoumiends the following meth- 

 od for preserving cabbages, for winter and sprincr 

 use. Immediately previous to the setting in of 

 hard frost, take up your cabbages and savoys, ob- 

 serving to do it in a dry <lay, turn their tops down- 

 ward, and let them remain for a few hours to 

 drain oft' any v\'ater that may be lodged between 

 their leaves ; then make choice of a ridge of dry 

 earth, in a well sheltered, warm exposure, and 

 plant them down to their heads tlierein close to 

 one another, having previously taken off sotne of 

 their loose hanging leaves. Lnmediately erect over 

 them a low temporary shed of any kind that will 

 keep them [)erfectly free from wet, which is to be 

 open at both ends t6 admit a current of air in 

 mild dry weather. These ends are to be closed 

 with straw when the weather is very severe. In 

 this situation your cabbages will keep in a high 

 state of preservation till spring, for being kept per- 

 fectly free from wet, as well as from the action of 

 the sun, the frost will have little or no effect on 

 them. Ill such a place the heads may le cut off 

 when wanted, and if they are frozen soak thetn 

 in spring, well or pump water, for a few hours 

 previous to their being cooked, which will dissolve 

 the frost and extract any disagreeable taste occa- 

 sioned thereby.' 



This writer prefers this mode of preserving 

 cabbages to placing them in the ground with the 

 roots upwards, and says that the application of 

 straw innnediately round the heads is a bad prac- 

 tice, as the straw will soon become damp and 

 mouldy, and will of course communicate the dis- 

 order to the cabbages. 



Mr Derby of Salem, Ma.ss. states his mode of 

 preserving cabbages as follows: 'I have selected 

 one of the most airy situations on the farm, spread 

 a few leaves on the ground to keep them clean, 

 and placed them upside down, close to each other, 

 and shook in among them leaves sufficient to 

 cover them, leaving part of the root projecting 

 out, then threw on them, just enough sea-weed 

 to prevent the leaves blowing away.' Mass. Jlgr. 

 Rep. vol. vii. p. 57. 



The principal gardener in the Shaker establish- 

 ment, in New Lebanon, Columbia county, N. Y. 

 directed nut to pull up cabbages in autumn, till 



there is danger of their freezing too fu.st to be got 

 up. l( there happen an early snow it will not 

 injure them. When they are removed from tho 

 g-iirden, they should be set out again in a trench 

 dug in the bottom of a cellar. If the cellar is 

 pretty cool it will be the better.' 



Gathering and preserving beets and other roots. 

 In a report on Agricultural Experiments by a 

 Committee of the Mass. Agr. Society, published iu 

 the third vol. of the JVeiv England Farmer is a 

 statement of certain premium crops, obtained by 

 I\Ie.ssrs Tristram and Heiiiy Little of Newbury, in 

 the County of Essex, Mass. It is stated by those 

 gentlemen that they had tried divers ways of pre- 

 serving turnips, mangel wurlzel &c, ' by putting 

 them into a barn and covering them with hay, and 

 by putting them into the cellar ;, the last mode we 

 think the best.' Col. Powel observed thatone of his 

 crops of mangel wurtzel was 'piled in a cellar in 

 rows as wood, and covered with sand.' A writer 

 in the English Fanner's Journal observes that he 

 has practised with success the following mode of 

 preserving the mangel wurtzel roots: ' I pack 

 iheni in long heaps about seven feet wide at the 

 bottom. I begin by forming the ontsides with 

 the roots, not stripped of their tojis, outward ; 

 the internal parts to be filled with roots without 

 leaves; contimie one layer over another, until the 

 heap is about six feet high, and about two fee( 

 broad at top, which may be covered wish stravr 

 and earth ; the ends of the heap may be covered 

 in the same way ; the leaves form an efficient 

 covering against frost.' 



Mr M'Mahon's mode, of preserving beets and 

 other roots is as follows : — 



' Previous to the commencement of severe frost 

 you should take up, with as little injury as possible, 

 the roots of your turnips, carrots, parsnips, beets, 

 salsify, scorzoncra, Hamburg or large rooted pars- 

 ley, skirrets, Jerusalem artichokes, turnip rooted 

 celery, and a sufficiency of horse radish, for the 

 winter consumption ; cut off their tops, and ex- 

 pose the roots a few hours till sufficiently dry. 

 On the surface of a very dry spot of ground, in 

 a well sheltered situation lay a stratum of sand 

 two inches thick, and on this a layer of roots of 

 either sort, covering them with another layer of 

 sand, (the drier the better,) and so continue, lay- 

 er about of Siind and roots, till all are laid in, giv- 

 ing the whole, on every side a roof like slope ; then 

 cover this heap or ridge all over with about two 

 inches of sand, over which lay a good coat of 

 drawn straw, up and down, as if thatciiing a house, 

 in order to carry off wet, and prevent its entering 

 the roots ; then dig a wide trench round the heap, 

 and cover the straw with the earth so dug up, 

 with a depth sufficient to preserve the roots effect- 

 ually from frost. An opening may be made on 

 the south side of this heap, and completely cover- 

 ed with bundles of straw, so as to have access to 

 the roots at all times when wanted either for sale 

 or use. 



'Some people lay straw or hay, between the 

 layers of roots, and immediately on the top of 

 them ; this I do nut approve of, as the straw or 

 hay will become damp and mouldy, and very of- 

 ten occasion the roots to rot, while the sand 

 would preserve them sweet and sound. 



' All these roots may be presevved in like 

 manner in a cellar ; but in such a place they are 

 subject to vegetate and become stringy earlier in 

 the spring. The only advantage of this method 

 is that in the cellar they may be had when want- 



