vol.. Xiri. NO. 9. 



\ND HORTICULTURAL JOURNAL. 



69 



Tlie clieese houses nre also generally cellars, 

 kept clean anil well ventilated. 



Tlie Dutch are reiiiarkalily particular as to the 

 juantity and quality of their salt, of which there 

 irc three kinds manufactured ; and it is this, our 

 reporter thinks, which is the priiicipal cause of 

 he s»veet and delicious flavor of their hutter, 

 which, ahhough well flavored, hai'dly tastes of salt, 

 3r rather of that acrid quality which is perceptihie 

 in the hutter of Great Uritain. 



Cleanliness jjoverns in all the Dutch dairies. 

 Every dwelling-house is a model and a pattern, 

 rhey seem to vie with each other on this point, 

 riie cow house is pure and clean, not a particle of 

 illh heing to he seen in it; the cows, says Mr. M. 

 ire as clean as if they were in a dining room ; the 

 uilk and cheese houses, and in short every part of 

 :he house, are free from dust and dirt of any kind, 

 rhe whole apartments, even the hyre (stalls) and 

 lay house, are generally under one roof; and the 

 deanly system, and the admiiahle arrangement, 

 ;ive that comfort and pleasure which are too often 

 wanted in other countries. 



STEAM PLOUGH. 



We have seen the model of what is denoniinat- 

 ;d a " Combined Wheel Plough," to be propelled 

 )y steam, the invention of Maj. Amos Tyrell, Jr. 

 )f Darien, in this county. The number of ploughs 



be pro|)elled, will depend on the amount of pro- 

 lelling power useil. Two nominal five power 

 jngines will propel a carriage with five ploughs 

 — and when cross ploughing for seed, will also 

 '.arry a seeding apparatus and drag, performing 

 he whole at one 0[ieration. It requires two indi- 

 fiduals to manage the machine — a man and boy. 

 VIso, a boy, a horse, and a horse wagon, as a ten- 

 ler to supply coal and water as required — making 



1 daily ex|ieuseof a sum not exceeding five dollars. 

 Vnd at a reduced speed the machine will plough 

 wenty-five acres per day — and if required sow and 

 Irag it in at the same time. 



The feasibility of the machine depends mainly 

 )n two principles, viz : — The ease and precision of 

 juiding, and the accumulation of power at the will 

 jf the guide, without altering the pressure of steam, 

 riius enabling the machine with proper modifica- 

 ions, to run on common or Rail Roads. The 

 ;ost of a machine with five ploughs, on a fair es- 

 imate will be the same as horse teams, harness 

 ind ploughs for cultivating a fallow of one iiun- 

 Ired and sixty acres. 



We confess we know but very little of the pow- 

 !r and ajqilication of steam — but we hazard noih- 

 ng in saying, we think this machine, on fair and 

 "easihle ground will fully answer the design of its 

 ngeiiious inventor — at all events we hope so. — 

 Batavia Times. 



cot,. MACERONI'S STEABI CARRIAGE. 



O.v Tuesday last we again took a ride in Colo- 

 lel Maceroni's steam carriage. It was what they 

 «!! a one-fire trip, being just five miles out, and 

 ive miles back on the Harrow road. This road 

 s narrow, tortuous, and iiilly, and when we have 

 leen on it, it lias generally been much encumber- 

 d by bay and dung carts. Notwithstanding these 

 ireumstances and interruptions, which rendered 

 bis road so much inferior to most of our other 

 cads for such an exhibition, we were surprised 

 } find that the ten miles were performed in ex- 

 ctly thirty-six minutes, being an average of 18 

 liles the hour. It is now above nine months 



since we first had the pleasure of riding in this 

 most surprising of steam carriages. In our pa- 

 per of the 5tli of October, 1833, we gave an ac- 

 count of a trip to Edgeware and back. From that 

 time to the present day the carriage has been in 

 constant activity, as may be seen from the ac- 

 counts which have appeared in most of the Lon- 

 don papers, as well as in our own. In the midst 

 of last winter the Colonel's carriage ran daily for 

 three weeks, either to Edgeware, orUxbridge, and 

 it has been running eversince, whenever any par- 

 ty of gentlemen intimated a desire to see its per- 

 formance. According to our preconceived notions 

 of steam carriages, and ofthefiicts which regard 

 the engines on the Manchester rail road, we should 

 have expected that so much use would have caus- 

 ed a considerable wear and tear, and deteriora- 

 tion in Col. M's. carriage : but on the contrary, we 

 can say from continued observation, that the ma- 

 chinery and boiler of this carriage are in as good 

 order, and as perfect as they were on the day of 

 our ride to Edgeware, on the 5th of last October. 

 Why the admirers, and would-be-promoters of 

 steam-travelling on common roads, have not been 

 eager to establish one of Col. Maceroni's carria- 

 ges on some turnpike road, we are at a loss to im- 

 agine ! Others, whose carriages have turned out 

 not to be worth a rush, have found moneyed sup- 

 porters even before they had any thing to show ! 

 Amongst the party who accompanied us on our last 

 Tuesday's ride, was a Danish engineer, and sever- 

 al other foreigners of distinction. — English paper. 



EXTENSIVE GREEN HOUSE. 



It is not perhaps generally known even among 

 our amateurs, that there is now erecting in the vi- 

 cinity of Boston the largest and most costly Green- 

 house in the United States. This splendid struc- 

 ture is going up in Watertown, at the country 

 seat formerly belonging to Mr. Preble, now the 

 property of a wealthy merchant recently from Chi- 

 na. Strolling over these grounds not long since, 

 we looked with surprise at the style and magni- 

 tude of this building, as also of other improve- 

 ments now in progress ; its length will extend to 

 nearly four hundred feet, its width in proportion, 

 and it will cost when complete wiih its ajiparatus 

 for heating, watering, and other purposes, little 

 short of tsventy thousand dollars. Its contents 

 will embrace an exceedingly numerous and rich 

 collection of fruits, flowers and shrubs, native and 

 exotic, costing perhaps half as much more. One 

 division of the building is to be appropriated we 

 understand, to the culture of pine apples, a fruit 

 seldom attempted in this country, yet capable 

 some say, of being brought to as great perfection 

 here by aid of artificial heat, as in its native cli- 

 mate. — Boston Atlas. 



SMALL. BEEK. 



The receipt below for making small Beer for 

 this hot weather is too good to remain as little 

 known. If you are disposed to insert it in your 

 paper, you may promote the comfort of your 

 Iriends and the cause of temperance. 



For making 3 gallons of Beer or 1 pail full, 



Take 1 quart West India Molasses, 



20 dops Oil Spruce, 



1.5 " Oil Wintergreen, 



10 " Oil Sassafras, 

 Fill the pail with hot water — mix them well — let 

 it stand until it lias become blood-warm — then add 

 one pint yeast — let it remain 10 or 12 hours — bot- 

 tle it — and in 3 hours it is fit for use and first rate. 



There is reason to believe that tea is not of 

 very ancient use as a beverage in China. The 

 ancient classical books make no' allusion to it. 

 The popular belief is, that tea was first introduc- 

 ed in Honan, to cure the bad quality and taste of 

 ihe water. The earliest account we have bad of 

 it, is in relafion to two Mahomedan travellers, 

 who visited China in the ninth cenlury ; these, 

 after telling ns that "their usual drink is a kind 

 of wine made of rice, mention a certain herb they 

 drink with hot water, called sab, (tilia, tea) adding 

 that this drink cures all manner of diseases." It 

 was not therefore a common beverage. Be that 

 however as it may, we are inclined to think it is a 

 mistake to suppose that the Chinese are inveter- 

 ately attached to the use of tea. That which is 

 used for home consumption is of a very inferior 

 description, made up sometimes in round balls, 

 having all the ajipearance of a ball of tarred twine, 

 sometimes in flat cakes, cemented together with a 

 glutinous substance; and sometimes used in loose 

 leaves that have been dried without any prepara- 

 tion. They have, besides, the essence in small 

 cakes as bitter as wormwood. The leaves of the 

 Camelia Sesanqna are also used as tea ; in Shan- 

 tang and the northern provinces, tea is preiiared 

 from a kind of moss; and if adulterated tea is 

 common in China, how can we flatter ourselves 



that we are not drinking the infusion of inoss 



(Quarterly Review. 



SCRAPS OP HISTORY. 



Ii? the reign of Henry VIII. there did not grow 

 in England any vegetable or eatable root, such as 

 carrots, parsnips, cabbage, &c. Turkeys, fowls, 

 &c. were introduced there about the year 1524. 

 The currant shrub was brought from the Island of 

 Zante, A. D. 1553. Pocket watches were brought 

 there from Germany, A. D. 1577. About the year 

 1580, coaches were introduced. A saw mill was 

 erected near London in 1633, but afterwards de- 

 molished, that it might not deprive the laboring 

 poor of employment. Tea was introduced into 

 England in 1666, and soon became a fashionable 

 drink : it sold then for 60s. per lb. 



From thf Genesee Farmer. 

 ECONOMY OP PUEI.. 



I HAVE a small open stove v\diich requires 

 shorter wood to lie horizontally than is necessary 

 for our otiier fires ; and we have been in the prac- 

 tice of taking wood from the common pile, with- 

 out attending to its length ; for when it was too 

 long to lie flat in the stove we set it slanting up- 

 wards, often at an angle of 45 degrees. I have 

 observed, however, that when the wood lies flat, 

 it gives out much the most heat ; and it is my 

 opinion, though without having made any direct 

 experiment, that there is nearly a difference of 

 two to one in the benefits derived from the same 

 quantity of fuel. 



When I come to reflect on the subject, it ap- 

 pears reasonable that such should be the conse- 

 quence. A part of the wood is placed quite in 

 the throat of the stove, which greatly increases the 

 draft, and hurries the rarefied air up the chimney. 

 A good bed of hot coals is the main point for a 

 stove of this kind in cold weather; and such a 

 bed is not readily obtained from slanting sticks. 

 In short the nearer the wood is to the bottom 

 plate of the stove when it is burnt, the greater 

 will be the quantity of heat radiated into the room. 



A Fabmek. 



