L 



v.— No. ;n. 



''■ 1 ime, to tnnke lliese suggestions lor your con- 



lition. VVi! lanners soUloui write on these 



cts, but claiming to be an enlightened class 



Sw omaiiry, we ought to be more communicotive 



prul I things relating so directly to our interest. 



A Middlesex Husbandman. 



FRANKLIN'S THEORY OF NORTH- 

 EAST STORMS. 



Franklin hail liopeil to observe an eclipse of 

 noon at Pliiladelpliia, but was prevented by a 

 h east Sturm that commenced at seven in the 

 This he afterwards found did not occur 

 loston till eleven, and upon enquiry, he had 

 n to suppose, it parsed to the north east at 

 ate of about KM miles an hour. The manner 

 ■hich he accounted for the current of air's 

 mencing at the point of compass opposite to 

 from which it appeared to proceed, was as 



i 



1 suppose a long canal of water, stopped at 



end by a gate. The water is at rest till the 



is opened ; then it begins to move out thro' 



■ate ; and the water iie.xt the gate is put in 



ion and moves towards the gate and so ok suc- 



iively, till the water at the head of the canal 



1 motion, which is last of all. In this case all 



water moves indeed towards the gate ; but the 



;essive times of beginning the motion are in 



contrary way, viz. from the gate back to the 



d of the canal. Thus to produce a north east 



m, I suppose some great rarefaction of the air 



)r near the Gulph of Mexico; the air rising 



nee lias its place supplied by the next more 



them, cooler, and therefore denser and heavier 



a successive current is formed, to which our 



;t and inland give a north east direction." 



■"he correctness of the above theory of Pr 



anklin has been confirmed by later observations 



'Enroae as w-ell as in America. 



NEW ENGLAN D FARMEH. 



TO FREE MOLASSES PROM ITS SHARP 



TASTE, AN'I) RENDER IT I'TT TO 



BE USED INSTEAD OF 



SUGAR. 



Take twenty-four pounds of molasses, twenty- 

 four pounds of water, and six pounds of charcoal, 

 coarsely pulverised ; mix them in a kettle, and 

 boil the whole over a slo>v wood fire. When the 

 mixture has boiled half an hour, pour it into a flat 

 vessel, in order that the charcoal may sub.sidc to 

 the bottom ; then pour off the liquid and place it 

 over the fire once more, that the superfluous water 

 may evaporate, and the molns^;es brought to their 

 former consistence. Twenty-four pounds of mo 

 lasses will produce twenty-four poiinifs of syrup. 



This method has been employed on a large scale 

 with the happiest effects ; the mola.'sses became 

 sensibly milder, and can be employed in many ar 

 tides of food ; though in dishes, where milk is 

 used, or for cordials mixed with spices, sugar is 

 to be preferred. — English pa. 



ing red, till it ceases to give out an inflammable 

 vapour. If it is not employed immediately, it oughl 

 to be kept in a ground .stopped glass boltle, and 

 may then be preserved unimpaired to any length 

 of time. The ctTccts of this prepared charcoal are 

 very striking. Being mixed with common vinegai 

 or any kind of wine, a thick froth ristjs to the sur- 

 face, and the liquors after filtration are found to 

 be as limpid usu'ater. The filthiest and most pu- 

 trid ditch water is in like manner rendered per- 

 feclly clear, -no lorous and insipid; and rancid 

 oils are also deprived of their smell and taste by 

 repeated filtration through this prepared charcoal. 

 Hence also its peculiar efficacy as a dentifirice ; ii 

 is sulHciently hard to remove concretions from the 

 teeth without iujuriug the enamel, while it neu- 

 tralises and destroys for a time any fcetor which 

 may arise from a carious tooth. — flees Cyclopedia. 



TO MAKE ECONOMICAL WICKS FOR 



LAMPS. 

 When using a lamp with a flat wick, if you will 

 take a piece of clean stocking or other cotton rag, 

 and shape and adapt it to the tube or receptacle 

 for the wick, it will answer the purpose as well as 

 the cotton wicks which arc sold in the shops. 



English pa. 



MANAGEMENT OF RAZOR STROPS. 



Most razor strops are spoiled by being left too 

 dry ; a drop or two of sweet oil, frequently added 

 to the strop would remedy this : and after using 

 the strop, passing the razor on the inside of a 

 warm hand gives the smoothest and finest edge ; 

 putting tiie razor in warm water makes it cut very 

 keen, and perhaps nothing makes a better razor 

 strop than crocus martis, with a little sv.'eet oil 

 rubbed well on leather with a glass bottle. — Ibid. 



CELERIAC. 



n the last report of the transactions of the Lon- 



n Horticultural Society, we find a I'apor on the 



iltivation on what is represented to ha a delicious 



sulect, called Celeriac, or turnip-rooted celery. 



is cultivated e- tensively in Demaark and Ger- 



any, but as yet is little known in England. The 



ots are from three to five inches diameter ; slic- 



i they are excellent in soups, or may be eaten 



ith vinegar as a pleasant winter siiUad. The 



■ermans prepare the roots by boiling, till a fork 



isily passes through them, and when cold they 



•e used with oil and vinegar ; when boiled, the 



oat of fibres of the roots ought to be cut away, 



nd the roots placed in cold water on the fire, not 



boiling water. The roots are also excellent, 



tewed in rich gravy. Perhaps some of our enter- 



ising horticultiiralisls will introduce a vegetable 



hicli promises so well. 



CHERRY TEEE GUM. 

 The gum that exudes from the trunk and 

 branches of the cherry tree is said to be equal to 

 gum arable. Hasselquist relates that during a 

 siege more than one hundred men were kept alive 

 for two months nearly, without any other suste- 

 nance than a little of this gum taken into the 

 mouth sometimes and suffered gradually to dis- 

 solve.— r-/6iV. 



PUBLIC SPIRIT. 



Mr E. Dusar, of Philadelphia, has lately import- 

 d from France, a large quantity of the most ap- 

 jroved Mulberry plants and seeds, which he, as 

 •veil as John Hare Powel, and Chandler Price, 

 Esqrs. are cultiv.ating at the village of Hamilton, 

 near Philadelphia, for the patriotic purpose of aid- 

 ing and encouraging the growth of silk in this 

 country. Mr Dusar lias also imported many thous- 

 ands of the Silk Worm Eggs, and it is said to be 

 necessary to attend to the changing of these, as 

 in certain plants which degenerate from too long 

 continued cultivation in the same ground. 



DESTRUCTION OF INSECTS. 

 As the season of vegetation approaches, a re- 

 mark upon the application of Tobacco water in 

 the destruction of inse^ ts, may not be amiss. In 

 the process of preparing tobacco for use, a liquid 

 is finally expressed from it, which is very cheap, 

 and highly destructive to animal life This mixed 

 with three to five parts water, is found to be an 

 effectual remedy, for the aphis, caterpillars, and 

 similar insects which infest fruit trees. 



CLARIFICATIO.'V WITH CHARCOAL. 



The effects of charcoal in clarification are both 

 curious and important. They were first noticed 

 by M. Lowity of Petersbur^h, and have for the 

 most part been amply confirmed by succeeding 

 observers, although the precise cause of these re- 

 markable changes has not been satisfactorily as- 

 certained. '^,\\\ that is essential tor this purpose is, 

 that the charcoal should be in fine pnv.der and 

 very dry ; hence the only preparation requisite is 

 to pulverize some well burnt common charcoal, 

 and then heat it in a covered crucible to a glow- 



GARDENING. 



Little time ought now to be lost in preparing 

 now and old gardens for early spring crops. See 

 Uhat the fences are in good order. Hogs and cat- 

 I tie soon find out a faulty pannel, and will not fail 

 to take advantage of it ; and a whole season's 

 work may be destroyed for want of a few hours 

 work at the fence. 



Next to a good fence, it is indispensably necessa- 

 ry to have a sufficiency of suitable manure; with- 

 out this, in the soils of this country especially, la- 

 bor is vain. 'With a portion of well rotted stable 

 dung, Lime is the most powerful and most suitable 

 fertilizer of our soils, with which we are acquain- 

 ted. If the soil bo moderately deep, a half hush- 

 el of slacked liine may be evenly spread over ev-' 

 ery twenty feet square. If the soil be sodden and 

 clayey, a moderate coat of coal ashes, sand or the 

 black coal dirt, well known here, will be of signal 

 benefit. The liming must not be repealed for 

 several years. 



The life and soil of a garden, afler it is well 

 manured, is to have it well worked. If it is a new- 

 lot, let it be ploughed and cross ploughed, and 

 well harrowed ; if an old one, it ought to be dug 

 at least two spades deep, if the soil will admit of 

 it, and be well turned up and pulverised in the 

 digging. It is an injurious and slovenly practice, 

 too common here, to scratch over the surface of 

 the earth a few inches deep. The consequence is, 

 plants nut forth their roots and very soon meet a 

 hard unfertili/.ed stratum, which they cannot pene- 

 trate, and quickly become puny and sickly fronj 

 want of room and nourishment ; and being so neat 

 the surface of the earth, the least drought kills 

 them out-right. It is then a subject of wonder 

 and surprise, what can be the matter, — and the 

 poor soil or climate, or both, has to bear all the 

 bl.ame of the laziness or inattention of the Garden- 

 er. 



It js all important to have the best seeds. The 

 fruit will assure<i!y partake of the nature of the 

 seeds. If you sow seeds of poor, unprofitable 

 kinds, your produce will be of the same descrip- 

 tion 



As we are writing for the information of new 

 beginners, we shall be excused enumerating some 

 of the plants and herbs which ought to find a 

 place in every kitchen garden. 



Esr.idents. — Beans, Peas, Cabbage, Carrots, Po- 

 tatoes, Beets, Turnips, Indian Corn, Tomatos, 

 Squashes, Spinach, Parsnips, Onions, Leeks, Cu- 

 cumbers, Nasturtion, Okra, Egg Plant, Cauli 

 flower. Asparagus, Artichokes, Peppers^ Hoise 

 Radish, Scorzonera, &c. 



