VOLUME I. 



ROCHESTER, SEPTEMBER 17, 1831. 



NUMBER 37. 



PUBLISHED BY L. TUCKEJl &. CO. 



At Itio Office of the Daily Advertiser. 

 Ttrma — $'2.50 per annum, or 



$2.00 if paid in advance. 



N. GO01JSEI.L, EDITOR. 



IMPROVED PLOUGH. 

 We have examined a cast iron plough belong- 

 ing to Win. Wiard, called by him his patent Ea- 

 nleploiigh for which he informed us that he had 

 taken out letters patent for some improvement up- 

 on the common cast ploughs ; we also examined 

 a certificate signed by several fanners of Livings- 

 ton county, who had this kind of plough, recom- 

 mending it in strong terms, as superior to other 

 cast ploughs which they had used The sample 

 plough which we examined, was certainly a very 

 fine piece of mechanism ; and the proportion of it 

 was such as to render it very light according to 

 its strength. The manner of securing the point 

 and land side was different from most others, and 

 was at once, what we should consider simple, and 

 yet effectual. We would recommend those who 

 are about purchasing a plough, to examine one of 

 this kind. Although we have unproved this in- 

 strument until we think it is near perfection, yet 

 perhaps there may be very important improve- 

 ments made upon them hereafter, and should those 

 made by Mr. Wiard be appoved by farmers gen- 

 erally, he will be sure to receive the thanks of the 

 agricultural part of community, and perhaps that 

 patronage which will reward him for any time he 

 may have spent in studying the improvement. 



KEEPING FRUIT. 

 Undoubtedly the best method of preserving 

 fruit for winter is to pack it down in dry sand. 

 Let the fruit for this purpose be picked before it is 

 over ripe and spread them under cover for a week 

 or more to dry, after which, let it be packed and 

 kept in a cool place (the lower the temperature, 

 the better provided it is above freezing point,) un- 

 til within a few days of the time when it is to be 

 used, when it should be exposed to the air where 

 the temperature is wanner, so as to render it 

 perfectly ripe. When grapes are put down which 

 are intended to be kept until spring, they should 

 be put in jars which can be covered so as to ren- 

 der them air tight. The best sand for this pur- 

 pose is clean beach sand, which is rather fine 

 than otherwise, which should be rendered perfect- 

 ly dry by being spread upon boards under cover 

 or by putting it in a hot oven. If pit sand is us- 

 ed, it should be washed before drying, to free it 

 from the fine earth which may be mixed with it. 

 Commence by putting a layer of sand in the bot- 

 tom of the jar, then a layer of clusters, from 

 which all the imperfect grapes have been separa- 

 ted, then a layer of sand and so alternately un- 

 til the jar is full. It should be gently shaken that 

 ' the sand may enter and fill all the spaces between 

 the fruit, then cover air tight, and if all the process 

 lias been rightly conducted they will keep a year. 

 Apples, pears, and quinces when put down in 

 sand preserve their flavor better and keep much 

 longer than in any other way with which we are ac 

 quainted. And there is one great advantage in it 

 when one of them rots, if well packed, it does not 

 ■offVct the others. Saw dust and chaff are often 



used for the above purpose, but unless there is 

 much pains taken to prepare the saw dust, it is 

 apt to communicate a bad flavor to the fruit, and 

 chaff when used is apt to mould, by which the 

 fruit becomes spoiled. We would remind our far 

 mers that apples sold last June in this market for 

 about two dollars per bushel, and if they would 

 obtain that price next June, they must prepare for 

 it in th„ fall. As much depends upon prepurin, 

 an article for market as in raising it. 



HOPS. 



In years past the cultivation of hops has been 

 attended with an intoxicating profit. The conse- 

 quence has been that so many embarked in it 

 that the market has been overstocked, and the price 

 has consequently declined until it is below its lev- 

 el as a remuneration for agricultural services. — 

 This should not discourage the farmer, for should 

 our government become fixed in any course of 

 policy and pursue it for a length of time suffi 

 cient for the regulation of home industry, raising 

 hops will be as good business as raising corn ; as 

 both would find their proper level, and neither 

 would be pursued beyond that point which would 

 afford a compensation for the labor bestowed. — 

 Therefore let those who have hop yards, bestow 

 upon them when circumstances will permit, so 

 much labor and attention as will serve to produce 

 and secure the crop in fine condition. It has been 

 said that hops which had been kept over the sea- 

 son were not as good as when used the first year ; 

 of course the farmers have thought themselves 

 bound to sell them as soon as harvested, whether 

 they fetched a high or low price. This is not cor- 

 rect ; if hops are well packed they may be kept for 

 years without any material deterioration in qual- 

 ity, and we were told by the greatest brewer in 

 London, the hon. Robert Barclay, that he kept a 

 stock of hops on hand equal to three years consump- 

 tion, to prevent being subject to the fluctuations of 

 the market. As the season has now arrived for 

 harvesting hops, we would recommend our hop 

 fanners to use the same dilligence in securing their 

 crops as heretofore ; let them be well packed, and 

 should the market be dull keep them on hand; it is 

 a bad policy to try to force off an article which is 

 not perishable at a low price. Therefore secure 

 the crop well and lay them by as money at in- 

 terest, and be assured that few people will em- 

 bark in a kind of business which they consider o- 

 verdone, and when the demand exceeds the sup- 

 ply there will be an increase in price. 



THE SEASON 

 September is a month of joy and gladness. — 

 All nature seems striving for priority to offer first 

 her fruits all blushing in perfection for the use of 

 man. " To eat and drink, and enjoy the good of 

 one's labor, is wisdom," said the wise man. So 

 let it be. How absurd it would be in us who have 

 toiled through the seasons to prepare a universal 

 banquet, not to partake of it, and that with thank- 

 ful hearts. This is a season above all others, 

 when if a man has one single grain of liberality 

 in him, it will manifest itself. Who is there a- 

 mong us that can sit under his fruit tree all bend- 

 ing with its load ; ever and anon dropping Iter 



choicest specimens as if to invite his appetite, and 

 witness with indifference the modest, lingering, 

 longing eye of some unobtrusive child, the indo- 

 lence of whose parents, or perhaps some undeser- 

 ved misfortune, has deprived of the means of sup- 

 plying (heir offspring with a share of the luxu- 

 ries of the season, who with appetites keen and 

 unsatiated as a mothers love, whose moral lessons 

 have never yet surrendered their influence to the 

 temptations, and who in their silence exhibit in 

 their countenances, in the hand writing of the Al- 

 mighty, such an appeal to the heart of him that is 

 favored, and which can not be misunderstood, as 

 would melt a Shylock into compassion. We say 

 if there can be any such amongst us who could 

 withstand those silent, innocent appeals, and not 

 distribute liberally as the God of nature has dis- 

 tributed unto him, that man has never yet enjoyed 

 the supreme happiness of the season, and must be 

 incapable of sympathizing with him whose mind, 

 exalted above the influence of avarice, finds a doub- 

 le enjoyment in supplying the wants of others. 



CIDER CASKS. 

 The season for making cider is at hand, and it. 

 is impossible to have good cider without clean 

 casks, therefore there should be no time lost in ex- 

 amining them. Unless they have been attended 

 to as they ought to have been, some are sour, oth- 

 ers musty, and some have lost their hoops. When 

 a cask has become very musty we know of no 

 way to cleanse it perfectly ; it should be rejected, 

 but where they are only sour, soaking them witli 

 lime water may render them fit for use. Some 

 may think that an old cask, if it is a little musty, 

 will answer to take to market — but they should 

 recollect that first rate articles are best for market, 

 and attended with most profit, therefore they 

 should either clean their casks or keep the poor 

 ones at home and as a punishment for their neg- 

 ligence, drink the cider from them. 



PEACH TREES. 

 A letter to the editor of the Genesee Parmer, 

 from a gentleman in Mount Pleasant, Ohio, 

 says — " I am not aware that any thing better has 

 been adopted in regard to the preservation of the 

 Peach tree than the practice which has lately ob- 

 tained in this place, of taking away a few inches 

 of the earth round the roots of the trees in the fall 

 and spring, and pouring hot soap suds over them. 

 I have generally taken pains to clean the roots of 

 the gum which has oozed out from the wounds 

 made by the worms, and then poured warm brine 

 over them ; my^trees look as thrifty as any I have 

 seen, but I dont know that the experiment has 

 been sufficiently tested to say it will always suc- 

 ceed; it might be well for those who have failed 

 by other means to try it." 



GRAPES. 

 We have received a box of grapes from a gen- 

 tleman of Cleaveland, Ohio. They have arrived 

 in perfect safety, being as fresh as when first 

 picked. In size and color, they correspond with 

 the Schuylkill Muscatel. They are notsufiicient- 

 Iyripe to judge of their qualities, buthaveno doubt 

 but they will prove an excellent wine grape. We 

 have die promise from the same gentleman of sev- 



