NEW ENGLAND FARMER. 



87 



hare good reasons for supposing that the visitor of the 

 stable docs not, at all times, with a commendable 

 degree of diligence and regularity, ajsply the card or 

 curry-comb to the animals. 



In this way, a little time, with a moderate amount 

 of labor, is avcII expended ; therefore do not fail to 

 apply the proper implement to the lohole surface of 

 every animal that needs it, from the noblest occu- 

 pant of the farmer's stall down to the yearlings, 

 some of which may be affected with a lioe misfor- 

 tune about the neck. Apply the proper remedies in 

 connection with the card. 



If the beasts arc not used to the operation, they 

 may not at first stand still ; but begin gently, in con- 

 nection with a word of kindness, which will have a 

 marked effect in subduing creatures that would not 

 otherwise remain under the hand of the owner. I 

 shall be excused even if I go so far as to say, step 

 into the stable before breakfast, or at least before the 

 cattle are untied in the morning, and brush off the 

 spangled frost and straighten the hair ; the opei*ation 

 may generate a moderate amount of electricity or 

 heat by the use of the comb or brush, and the stock 

 will tluive the better, and be more profitable. I. 



For the New England Farmer. 



AN INSECT DESTRUCTIVE TO FRUIT 



TREES. 



Mr. Editor : The two past years I have been 

 annoyed with an insect which appears to be destruc- 

 tive to fruit trees. Its ravages have been chiefly 

 confined to the plum and English cherry. The 

 attack is made when the tree is in full foliage, and 

 while the fruit is green. The first appearance is that 

 of a sluggish or mucilaginous substance, somewhat 

 resembling a small snail, deposited on the leaf, hav- 

 ing very little appearance of life. In a few days it 

 makes its way over the leaf, leaving it perforated and 

 withered; and in a week or two, the whole tree has 

 a dry and withered appearance. I have, as yet, been 

 xmsuccessful in finding a remedy. 

 Yours truly, 



JAMES ALLEN. 



Bangor, Me. Jaii. 18i9. 



Editorial Remarks. 



We suppose that the insect referred to is the cheiTy 

 slug. If so, it is very easily destroyed by the appli- 

 cation of wood ashes or powdered lime, as these 

 substances adhere to the slimy surface of the in- 

 sects, and readily destroy them. Those slugs are 

 very destructive, but this remedy is easy and effec- 

 tual. 



*. 



A NEW ESCULENT. 



A mediate effect of the fatal potato malady has 

 been that of exciting inquiry and discussion on the 

 subject of an accessory, or substitute for the now 

 indispensable tuber. In some quarters, prizes have 

 been offered in furtherance of the object — in this 

 country by the Society of Arts, and on the Continent 

 by the Brussels Academy of Sciences. The bulletin 

 of the latter iustitution for the present year contains 

 an account of a new root, communicated by one of 

 the members, (M. ^lorren,) which we consider suffi- 

 ciently important to deserve further publicifry. The 

 plant in question is a tuberous variety of the Tropm- 

 olem, known as Capucines in France, comprising 

 twentj' distinct species, among which the ornamen- 

 tal and pungent Indian cress is familiar to horticul- 

 turists. It grows spontaneously in Peru, and is 

 largely cultivated as an article of food, under the 



name of Ma7jua, in the province of Popayan, at a 

 height of 10,000 feet above the sea level, as described 

 by Humboldt in 1801. 



The mayua grows with sometimes as many as fif- 

 teen tubers to a root : these are the average size of 

 our potatoes, and are round, kidney-formed, or pcg- 

 to]) shaped, according to kind. Their color is bright 

 yellow, with rays of reddish-purple or scarlet diver- 

 ging from the eyes, which are deeply set. 



With regard to the edible qualities of the mayua, 

 M. Morren's experience will perhaps be best given in 

 his own words. After premising that the Peruvians 

 and some of his compatriots had preceded him in 

 the matter of tasting, he observes, " Wlien I rubbed 

 the tubers exteriorly, my olfactory organ became 

 sensible of an agreeable aroma, delicate and tenderly 

 perfumed. There was no earthy smell, as iu the 

 potato. 



" When cut, a delicious odor exhales, mingled 

 with a certain subacidity by no means repulsive ; on 

 the contrarjs attractive to the palate. 



" Eaten raw, the root produces a rich, smooth, unc- 

 tuous savor, which lasts but a short time, and is all 

 at once succeeded by a piquant, peppery taste, excit- 

 ing the tongue somewhat as ginger. This spicy taste 

 afterwards disappears, and leaves in the mouth a 

 pleasing perfume and agreeable coolness. 



" From this I was led to conclude that the tubers 

 of the mayua should be eaten raw, cut in slices as 

 salad, or with meat. I have never ex^Derienced any 

 ill effects from eating it in this way, and ray family 

 relish it equally with myself. 



" I next had the tubers boiled. My cook remarked 

 that they required more salt than our potatoes ; but 

 what struck us was, that all the perfumed and 

 piquant taste had entii'cly disappeared. A modifica- 

 tion had taken place, the study of which I recom- 

 mend to the attention of chemists ; for the root, 

 when cooked, has exactly the smell of a Tonquin 

 bean. I am quite unacquainted with the element 

 which produces tliis agreeable odor in the cooked 

 mayua. Nevertheless the boiled tuber is feculent, 

 rich, unctuous, with the taste of a good blue potato, 

 or that of the Cordilleras yellow ; that is to say, it 

 approaches the flavor of hard yolk of eggs. 



" I consider, therefore, that, under all the circum- 

 stances, the mayua may become a culinary plant. 

 The important point is, to persevere, and to vary the 

 cultivation on different soils and in various localities 

 during several years. 



" This root is cultivated the same way as the po- 

 tato. It requires earthing up, and may bo trained 

 to stakes or a trellis, or let to run on the ground ; I 

 prefer the trellis, as the plant thereby becomes 

 stronger and more luxuriant. It should be set in 

 spring, after the frosts : the tubers form late, and are 

 ripe in October. " — Vermont Union Whiy. 



FEEDING AND FATTENING SHEEP. 



Perhaps there is no domestic animal that requires 

 more nice and constant attention than the sheep ; 

 and no other will more richly pay for generous keep- 

 ing. Though he may not be more liable to disease, 

 nor require a better quality of food, than neat stock, 

 still that management which will keep cattle in good 

 case will not answer for sheep. Ilis habits and mode 

 of feeding are entirely different. For instance, in 

 the winter season, a cow may be kept tied to the 

 stall twenty-two hours out of the twenty-four, and, 

 if fed throe times a day, keeps her flesh and get* 

 sufhcient exercise for her health. Serve a sheep in 

 the same manner, and it would probably not live a 

 month. It is natural for sheep to move about and 

 change situation. Turn a flock of hungry sheep into 

 a pasture, and they will run to the end of it before 

 thev begin to cat ; toed them in tronglis, and they will 



