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THE GENESEE FARMER. 



Finally, in October, 1850, at the depth of 2067 feet, perseverance was rewarded by complete success. 

 A violeut explosion burst away the scaffolding built to facilitate the operations, and a column of 

 water four and a half inches in diameter spouted forth to the height of 98 feet above the surface. 

 The water — clear as crystal, is a temperature of 66 Fah., and is abundantly charged with salt 

 6,600,000 pounds of salt is made per annum, and valued at 300,000 florins, after deducting all 

 expenses." 



There are a great many Artesian wells in the United States. Tlie wells in Selma, Cahawba, and 

 Montgomery, Ala., discharge an abundance of water, some of which discharge as much as 1300 gal- 

 lons per minute, and none of them are more than 950 feet deep. The well at Columbus, Miss., is 

 situated 100 feet above low water mark, and is 565 feet deep, and discharges about 30 gallons per 

 minute. The temperature of tlie water is 65 Fah., while that the of ordinary wells in the vicinity, 

 30 and 40 feet deep, is 62 fah. The Avell in Charleston is 1060 feet deep, and the water rises 12 

 feet above the surface. The well at Corpus Christ!, Texas, has reached a depth of 380 feet, and 

 sends forth a handsome volume of white sulphur water. The well at St. Louis, Mo., has reached a 

 depth of 1590 feet, and a copious stream of sulphur water flows from the well, having precisely the 

 same taste of Blue Lick water in Kentucky. It is calculated from recent indications, that a supply 

 of good pure water will be obtained, as the strata in which they are now boring, is of soft 

 white sand stone. 



The Artesian well in "Westphalia, Germany, is 2385 feet deep, and discharges 10,000 gallons per 

 minute ; the temperature of the water is 93 fah. Boston, Mass., originally derived its supply from 

 wells; there were 2767 wells for public use, 33 of which were Artesian wells. 



There is an Artesian well in Erie, Green county, Ala., 470 feet deep, which discharges 320 gal- 

 lons per minute ; the water rises 50 feet above the surface of the ground. 



Ohio Dressed Meats in New York in August. — We dined yesterday upon as fine a quarter of 

 lamb as we have ever tasted, which was butchered in Columbus, Ohio, and brought here in a 

 refrigerator can, by railroad, and we expect to dine to-morrow upon a pair of fine fowls, as sweet 

 as though dressed to-day, which came in the same way. If any of our readers desire to satisfy 

 themselves that our meats may be all butchered in Ohio and sent to us in perfect order, they can 

 do BO by calling upon D. Tilton, No. 8 Washington Market, who furnished us with the above speci- 

 mens. We are glad to chronicle this event, though not a very new one, as large quantities of same 

 have been sent here from the West in the same way, because it proves how easy the thing can be 

 done, and how much better it would be to have our meats brought ready dressed from the country, 

 thus saving the abominable nuisances of bull-fights and cow-chases in the streets, and gutters of 

 gore among the dwellings of women and children. Success to the enterprize. If those who are 

 engaged in the enterprize will give us the reports we will publish every arrival. — JVew York Tri- 

 bune, August 81. 



Cars constructed on the refrigerating principle for conveying fresh meats to distant 

 markets from the interior, and oysters from the seaboard to refresh " the rural districts," 

 are becoming very common. Rochester is four hundred miles from salt water, yet its 

 market has been well supplied with fresh oysters during all the past hot summer; and 

 we have never known fresh lake fish brought from Canada so hard, fat, and delicious, 

 as Mr. John Milier, of this city, keeps them in ice. The most delicate fruits are pre- 

 served fresh any length of time. The principle is capable of indefinite extension, and 

 must work a perfect revolution in the supply of many necessaries and luxuries, and 

 greatly promote their general consumption. 



On the Comparative Value of Large and Small Roots. — In consequence of the practical impor- 

 tance which was attached to some of the results obtained during the investigation into the compo- 

 sition of the sugar beet, carried on in the Museum of Irish Industry, and which were published in 

 the form of a parliamentary report, and especially to that of the relative value of lai'ge and small 

 roots, which was so strongly dwelt upon by Mr. Sproule, in his paper read before the Royal Agri- 

 cultural Society, it was thought advisable to continue the investigation of last year. As the exami- 

 nation was carried on as a jiart of our official duties, we could not make any use of them, prior to 

 their authorized publication, but for the kindness of the director (Sir Robert Kane), who permitted 

 us to lay a short abstract of the principal results obtained before the society. 



A great number of analyses of tlie usually cultivated roots have been from time to time pub- 

 lished ; but in consequence of certain necessary conditions not having been attended to, the results 

 have been of little practical importance. Now, one of the first conditions is that of weight, which, 

 as we shall now endeavor to show, exerts a very remarkable influence upon the composition of bul- 

 bous roots. 



On the continent, where the roots are grown for the purpose of manufacturing sugar, it was long 

 K since remarked, that large-sized roots yielded less sugar than moderate-sized ones, between one and ■ ^ 



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