Vol. 1.— No. 50. 



AND GARDENER'S JOURNAL. 



399 



Ihe objects of out institution have been pro- 

 moted by the fair daughters of Jefferson 

 county. They have entered into a spirited 

 competition for our premiums, upon the va- 

 rious articles of household manufacture, that 

 most valua le and fertile source of national 

 wealth ; and above all, they have uniformly, 

 as upon the present occasion, cheered us by 

 their presence at our anniversary meetings. 

 While such continues to be the case, our so- 

 ciety will be perpetuated and its benefits will 

 be diffused. 



CIDER. 



To Bottk Cider. — To refine and improve 

 the flavor of one hogshead, take a gallon of 

 good French brandy with naif an ounce of 

 cochineal, one pound of allum, and three 

 pounds of sugar candy: bruise them all well 

 in a mortar, and infuse them in the brandy 

 for a day or two, then mix the whole with 

 your cider, and stop it close for five or six 

 months, after which, if fine, bottle it off.— 

 The brandy will prevent the bottles from 

 bursting. 



To restore Soitr Cider — If cider gets sour, 

 mix a quart of honey with a quart of bran- 

 dy or pure spirits, to which add a little salt 

 of tartar, all mixed together, and put into 

 the cask of cider. 



To refine and purify Cider. — When the 

 juice of apples has not been well purified, it 

 soon corrupts : the dregs which remain mix- 

 ed with the liquor, being small pieces of the 

 apples which give the cider an unpleasant 

 rotten taste. In order to purify it, use isin- 

 glass finings ; and to prevent the cider from 

 growing sour, put a little mustard seed in 

 it. 



To cure Cider which is pricked — To pre- 

 vent cider from becoming pricked, or to cure 

 ■when it is so, put a little pearl-ash or other 

 mild akali into the cask. A lump of chalk, 

 broken in pieces, and thrown in, is also very 

 good. Salt of tartar, when the cider is a- 

 boutto be used, is also recommended. 



To refine Cider and give it a fine Amber 

 color. — Take the whites of six eggs, with a 

 handful of fine beach sand washed clean 

 stir them well together, then boil a quart of 

 molasses down to a candy, and cool it by 

 .pouring in cider, and put it together with 

 the eggs and sand into a barrel of cider, and 

 mix the whole well together. When thus 

 managed, it will keep for many y>ars. Mo- 

 lasses alone will also refine cider, and give it 

 a higher color, but to prevent the molasses 

 from causing the cider to prick, let an equal 

 quantity of brandy be put in with it. Skim- 

 med milk with some lime slaked in it and 

 mixed with it, or with the white of eggs with 

 the shells broken in. is also good for clarify- 

 ing cider, and all other liquors, when with 

 them ; a piece of fresh bloody beef cut into 

 small pieces, and put into the cask, will al- 

 so refine the liquor, and serve it for to feed 

 on. — N. F,. Farmer. 



191536 



112,866 



50.000 



8,750.000 



150.0H0 



Iron Manufacture. — The committee upon 

 the manufacture of Iron, have made their 

 report to Mr. Niles, chairman of the p esent 

 committee. The report is of great length, 

 and is accompanied by many tabular state- 

 ments, illustrative of the subjects. The fol- 

 lowing statements are published, in advance 

 in the Register. 

 The aggret;'ae pi Iron manufactured, if 



rendered tn pigs, would be (tons) 

 The amount ol liar Iron made, (ions) 

 Men employed, about (number) 

 Amountof wages paid (dolLri) 

 Persons subsisted, (number) 

 Value ol the nmnuiacture in its first 



stages, (dollars) 13,550,000 



Paid for traa»porlation of Iron, by land 



and water, (dollars) 1,500.000 



Paid (directly) lo agriculturists for sub- 



instance, (dollars. 4,000 O00 



The latter sum allows #26,66 for the an- 

 nual subsistence of each person, and includes 

 the value and subsistence of the horses em- 

 ployed. The number of persons employed, 

 as above stated, includes only those at the 

 forges and furnaces The editor of the Re- 

 gister calculates the agricultural produce 

 consumed by those engaged in the Iron busi- 

 ness, in ihe United States, equals the whole 

 value of flour exported to foreign countries. 



Ice Houses. — A writer in the N. E. Far- 

 mer , gives the following directions for the 



New Species of Elm Tree. — Mr. David 

 Thomas describes, in Sillman s American 

 Journal for 18.-S0,a new species of elm, un- 

 der the name of r Jlmus racemosa. Its spe- 

 cific characters are, flowers in racemes; pe- 

 dicles in distinct fascicles, united at their ba- 

 ses. It is a tree, and its lower branches 

 have irregular corky excrescences. It is a 

 native of Cayuga county, in the state of New- 

 York, and of the adjacent country—^o^on 

 Literary Gazette, 



construction of an Ice House : 



I have an ice house which is built on a 

 gravelly knell. I dug a pit, say from 8 to 12 

 inches larger than 1 intended the frame, and 

 about 8 feet below the surface, and yvith the 

 gravel, which came out of the pit, I raised it 

 about 2 feet. My frame was 10 feet long, 8 

 feet wide, and 10 feet deep. 1 planked it 

 up with % inch hemlock planks, and filled 

 the space on the outside, which was from 8 

 to 12 inches, with tan, rammed it down as 

 fast as I planked it up till I came to the top 

 of the frame. I then put on rafters of joist 

 4 or 5 inches square, and lined them and fil- 

 led the space with tan, as tight as it could be 

 rammed in, and then shingled the roof. The 

 ends were boarded up, with a door at each 

 end, for the convenience of filling the house. 

 My house holds about 6 cords. I fill it with 

 square pieces of ice, as close as I can pack 

 them. I put nothing between the layers of 

 ice, nor on the sides, nor do I break any 

 in pieces to fill up the spaces except broken 

 pieces that will not make good stowage. I 

 have filled the house to the top of the frame. 

 I then fill the roff with shavings, and ram 

 them down as tight as I can. I have no dif- 

 ficulty in keeping my ice, and have spared 

 as much as we have used, and have often ice 

 in the house, when we clear it for filling a- 

 fresh. 1 think shavings are better than straw 

 as they will not rot as soon by the dampness 

 I go to the house at any time of day, when ice 

 is wanted. My ice house has no drains to it 

 Under the plank at the bottom I rounded out 

 a place lengthwise, about a foot deep sloping 

 towards the middle like an egg, cut in two 

 lengthwise, which I think is sufficient to re- 

 ceive all the water that will waste from the 

 ice." 



History of Georgia. — A committee in the Leg- 

 islature of Georgia have recommended an appro- 

 priation of $15,000, to enable an agent to proceed 

 to England and obtain facts and documents from 

 the English Archives, which touch on the early 

 history of Georgia, with a view to the compilation 

 of a history of that state. Dr. A. Jones is con- 

 templated as the agenfi 



ril'ENl ZJ.SC HOLLOW WARE, 

 |t/rANUFACl'UREO bvJoim Westfield & 

 lVX Co., No. 163, Aiolt street, New- York. 



ROSSITER & KNOX, No. 3, Buffalo street, 

 Rochester, having been appointed agents lor the 

 sale of the above ware, are now receiving an uddi* 

 tional supply, which they oner for sale at the man- 

 ufacturers' price. 



This ware will be found not materially to exceed 

 in price Tin and Iron ; yet as durable as Iron, not 

 subject to rust , giving the article cooked or kept in 

 it no unpleasant taste, not containing in itself, nor 

 forming with the materials cooked in it, any dele» 

 terious properities, as do Copper, Brass or Lead. 



Zinc Kettles, for cooking Rice, Hoinmin y , and 

 all kinds Sweet Meats, will be found well adapt- 

 ed, neither discoloring, nor varying the Havor of 

 the substance cooked; for these purposes, and to 

 avoid the corrosions of Copper, Brass and Lead, it 

 will long be substituted for these metals. 



Zinc Pans for the Dairy, will be found an ob- 

 ject worthy of attention from the following consi- 

 derations ; that Milk in Zinc Pans of the same 

 size, will produce from 20 to 25 per cent more 

 cream or butter, and that of superior flavor ; will 

 keep milk sweet longer by a number of hours, af- 

 fording the cream more time, besides its chyinical 

 effect, to separate from the milk, (for this reason, 

 cream from those pans will not admit oi being 

 chorned as soon as that from other pans, in as 

 much as no cream should be churned till it is 

 soured,) and greatly outlast any pans in use 



Zmc Jars and Firkins for preserving butter 

 sweet for family use, possess equally superior ad- 

 vantage for butter, as do the pans for milk. Ex- 

 periment and results sffely warrant the above 

 statement ; and the orders of wholesale and retail- 

 ing merchants as well as those of families and 

 large dairies daily supplying from different parts 

 of the country, are the consequence of successful 

 results in the use of this ware. 



Zinc ware is cleansed with Brick Dust, with 

 Soap and Sand, or with Hot Ashes. 



Notice. — Letters patent for manufacturing 

 these articles exclusively by the ^ubscribrrs, hav- 

 ing been obtained, we would advise the Public a- 

 gainst any encroachment of the Patent Right ; — 

 and the person who shall give information of any 

 violation of this Patent Right, will be liberally re- 

 warded, by JOHN WESTFIELD & CO. 



The following recommendation from thespro 

 prietor of one of the largest houses of Rqfreh 

 ment in the United States, mast be perfectly sat- 

 isfactory as respects the utility and advantage qj 

 using the Zinc Hollow Ware 

 To J. Westfield & Co. 



Gentlemen, I have, for some time past, in 

 my establishment, made use of .jour Hollow Ware s 

 manufacturtdfrom Zinc, and Ihave no hesita* 

 lion in saying that they completely answer my ea;- 

 pectations, being fully as durable as iron or cop* 

 per, and not as easily corroded by rust, giving 

 the articles cooked in them no unpleasant taste, 

 and being more beautiful in appearance, and 

 much more easily cleaned than utensils manufac- 

 tured from any other metal at present made us* 

 of in cooking apparatus. I with pleasure recom- 

 mend them for general use, and have no doubt 

 that whoever will give them a fair trial will find 

 that they fully answer his expectations. 



STEPHEN HOLT. 

 We have also received the following recommen- 

 dation from Dr. A. G. Hull. 



J. Westfield & Co, 

 Gentlemen, — With great pleasure I can assure, 

 you of my entire satisfaction, as to the superiority 

 of your Zinc Hollow Ware, for the purposes of 

 the Diary and Kitchen, 



The perfect preservation of Milk in my Diary 

 during the wannest days of the past season, in* 

 duces me to give yours a decided preference to a- 

 ny others previously used, and recommend them 

 as a happy combination of neatness and durabili- 

 ty. Yours, tf-c. A. G HULL, 132 Fulton 

 nov 23 street, S'ew- York. 



Comstock's Elements of Chemisty, 



IN which the recent discoveries in the science, 

 are included, and its doctrines familiarly ex 

 plained : illustrated by numerous engravings, and 

 designed for the use of schools and academies, 

 ov 18 For sale by JJoyt, Porter &Q 



