No. 151.] 527 



nitre, but do not consider it very important, as the corrosive is, no 

 doubt, the active poison. 



Take common tar, 2 lbs. ; tallow, also 2 lbs. ; melt them together, 

 and after they are cooled so much as to hold suspended, add the 

 following: 



Pulverized corrosive sublimate, 3 oz. 

 do common salt of nitre, 3 oz. 



Have the preparation well stirred from the time it begins to cool 

 until the powder is thoroughly diffused through the entire mass, and 

 well cooled. 



The corrosive costs only about eight cents per pound, and would 

 be sufficient to protect a large orchard. The whole expense of ma- 

 king the application, will, I think, not exceed two cents a tree. I 

 hope, through the influence of the American Institute, the plan 

 may be fully tested in other hands, and be of public utility. You 

 are at liberty to use any part of the above hasty details, if you think 

 with me, that the plan will bear the test of scrutiny, but as I have a 

 strong aversion to having my name before the public, you will please 

 withhold the same in any publication you may make. 



TURNEPS. 



Dr. Underbill. — Perhaps a repetition of our doctrine on this sub- 

 ject may be proper; all have not heard it. It is an important crop 

 in England, but its value is not yet felt here. England enjoys a 

 climate peculiarly adapted to its culture. The moistness of that cli- 

 mate, is perhaps the main reason of its great success there, and the 

 great returns of the crop. We here so often suffer from drought at 

 the season of planting, that three out of four, or four out of five of 

 our seasons are unfavorable for turneps, except in certain grounds. 

 We often sow it among corn. It is protected by the corn, and when 

 that is cut off low, the turneps mature, thus giving a corn and a tur- 

 nep crop together. Great disappointments occur here in our turnep 

 crops from drought. In England it has an immense value as feed 

 for sheep and cattle. The ruta baga and yellow Aberdeen turneps 

 are best to fatten cattle, and sheep fed on them lose that muttony 

 taste so unpleasant, and gain a delicious flavor. The influence on 

 mutton is similar to the cresses eaten by canvass-backed ducks, ren- 

 dering their flesh so fine. Grouse and partridge are- bitter and un- 



