vol/. XVII. NO. at. 



AND GARDENER'S JOURNAL 



163 



lage. We copy the following hints in relation to 

 transplanting trees from one of our exchange pa- 

 pers : 



" Be careful not to transplant before the leaver 

 have fallen — as soon after as yon please. 



'i'he trees should be taken from open ground. If 

 tal;en from the dense forest, they will not bear the 

 exposure. 



Select trees of second growth ; they liave bet- 

 tei tops and better roots tlian the first. Transplant 

 tlio tree entire. The leaves are the lungs of 

 the tree, and affect its growth as much as the roots. 

 Tlic freq'.ient practice of lopping off the top is very 

 bad. 



Be sure and get all the roots. Remember the 

 small fibres are what absorb nourisliment for the 

 tree. Strip off tiiese, and tlie main body of the 

 tree becoines only a contrivance to hold the tree 

 up. Do not expose the roots to sun and air longer 

 than absolutely necessary. Let them carry witli 

 them as much of the old soil as they can liold 

 on to. 



In setting out the trees, be careful to make the 

 hole so large that the roots shall not be coiled ; 

 neither let them be crowded together, for then ibey 

 ■will decay. 



Throw upon the roots at first fine strong mould, 

 never any manure ; then throw on water, and shake 

 the tree till the mud has filled up all the interstices 

 between tlie roots. After the ground is somewhat 

 dry, fill up the hole and tread down the earth. 

 Never leave a tree so that water can stand over its 

 roots." — tVorcesttr Spy. 



or three hours. If there is too much salt or salt- 

 petre adhering to the surface of the hams, the wa- 

 ter will take it off. The smoke siioulJ be made of 

 clean gn'en hickory. A fire should bo built only 

 in dry woatlier And when the meat has acquired 

 a yellow tinge, not red or block, they are removed, 

 and hung up in a dark place wliore they are not 

 listurbcd i>v lU''S or vermin. 



DAVID COMFORT. 



(Krom tlie Farmer's Caliinet.) 



Receipt for Ccring Pork and Hams. — As 

 soon as the pork becomes cool I cut and sort it 

 taking great care to have the tubs perfectly sweet 

 and clean. In cutting, I take out all the spare 

 ribs, and make pickled pork of all the side between 

 the ham and the shoulders; cutting it into pieces 

 of suitable size for family use. I trim the hams 

 and shoulders well. I cover the bottom of the tub 

 •with rock salt, and then put in a layer of pork, 

 nicely packed, then cover this layer with salt, and 

 so on, until the tub is filled. I use rock salt and 

 very bountifully. In six or eight days make a 

 pickle of salt and cold water, as strong as possible, 

 and cover the pork previously salted with it. It 

 ■B'ill then keep for use for years if your choose. 



In pieparing the Irams and shoulders, I weigh 

 several, to come at the probable weight of the 

 ■ V. hole. They are packed with care, in suitable 

 tubs. My process is to sprinkle some coarse salt 

 at the bottom ; then pack in the hams and shoul- 

 ders firmly, side by side, being careful not to put 

 the back of one fiat on the top of another. The 

 sp.'icrs are fil ed up with chines, bocks and jowls. 

 To about every 3U0 weight of meat I take thirty 

 pounds of rock salt, one pound of saltpetre, and 

 fourteen lbs. brown sugar, or half a gallon of good 

 molasses (generally the latter.) Take as much 

 pure water as will cover the meat, put in a clean 

 vessel, add the above articles, boil it, removing the 

 scum as it rises, and when no more rises set it to 

 cool, after which pour it on the moat until it is cov- 

 ered 3 or 4 inches. 



If the hams are small, weighing from 12 to 15 

 pounds, let them remain in pickle five weeks — if 

 from 15 to 35, six weeks — if from 25 to 45, seven 

 ■weeks. When you remove them for the purpose 

 of Bmoking, put them in clean cold water for two 



(l^ov ihc .\i:w EnglomI Fanner.) 

 ROHAN POTATO. 

 Ml .losiPH Brf.ck, — 



Dear Sir — Asrreoably to your request, I give 

 you the result of my observation and experience in 

 regard to the Rohan potato, which I have grown 

 for three years. For the table 1 consider it only 

 second rate, compared with the Chenango; in all 

 other respects I think that it is destined to hold a 

 very conspicuous rank, and consequently to be ex- j 

 tensively cultivated. 



I am not aware that for productiveness it has any 

 competitor. In the year 18.3() I had four potatoes 

 sent me from France. The product from these the 

 present year was nineteen bushels ; the largest 

 weighed a pound a,nd a half; they were grown in 

 a field with other varieties, and no extraordinary 

 pains bestowed upon tliem, either in relation to the 

 culture or the quantity or quality of the manure. 

 Coarse stable manure was used, a fork full to each 

 hill. The land was of middling good quality, a 

 part of it quite dry, and the crops suffered severely 

 from the long drought. They should be planted 

 early, by the Ist of May; if not convenient to 

 plant by that time, I should recommend burying 

 them in a warm place to accelerate their sprouting, 

 which ivas the course I pursued the present year; 

 or if they could be put into a hot-bed and sprouted 

 it would probably be a better way ; they should, 

 however, be jdantod out befnre the sprouts beconie 

 so lonsr as to be in danger of breaking- off in re- 

 moving them. I have not cut them for planting 

 excepting the first year. In 1837 in consequence 

 of illness I did not have an opportunity of giving 

 them a fair trial, not being able to give my personal 

 attention to them. They were planted in rows 



Remarks. — In addition to what Mr Richards 

 has stated respecting;- the Roh-in potato we would 

 state our experience and lay before our readers the 

 result of our own experiment this year. From the 

 i^tatements made by a number of individuals, who 

 had a few pounds of us in the spring, we were in 

 hopes to have given a more flattering account of 

 this potato than we are enabled to do. The pro- 

 duce has not been lio great as we expected ; but in 

 comparison with otiier varieties it has done vieW. 

 The St Helena and other varieties planted, have 

 not paid the expense of digging, and with the same 

 cultivation which was bestowed upon the Rohan. 

 We are of opinion that we did not get two bushels 

 for one planted. We jdanted 59 lbs. of the Rohan 

 potatoes in hills, four feet by three apart, and ma- 

 nured with good coarse manure. The potatoes 

 were cut in small pieces of two' or three eyes each 

 and three pieces planted in a hill. No extra pains 

 were t'kcn with them. The produce ■was 790 lbs. 

 Considering the comiilete failure of every other 

 variety of potato on the place, we think the result 

 upon the whole, a good one, although we fondly 

 anticipated a crop of 40 or 50 bushels. We have 

 had them cooked in a variety of ways ; we cannot 

 say they were very fine ; as good, perhaps, as any 

 other sort of om- own raising this year; but then 

 It should be known that we have not had even a 

 St Helena or asif other potato that was fit for the 

 table, the produce of our farm, the present season. 

 We believe it will prove a valuable potato for stock, 

 but not for the table. J. B. 



GREAT GOOSEBERRIES. 



We copy the following notices of great goose- 

 berries from that amusing and instructive work, 

 " The Doctor," volume fifth, or the last that has 

 been published : 



" Lancashire is the county in which the goose- 

 berry has been the most cultivated; there is a 

 gooseberry book annu.illy printed at Manchester; 

 and the Manchester newspapers in recording the 

 death of a person, and saying that he bore a severe 

 illness with Christian fortitude and resignation, and 

 that he was much esteemed among the class of 

 irooseberry growers. A harmless class they must 



__ ^ ^ needs be deemed; but, even in growing goose- 



and dropped three or four inches apart in the row | berries emulation may be carried too far. The 

 on the north side of a high fence without any ma- Royal Sovereign grown in 1794, by George Cook 

 niire excepting some ditch mud. The product was I of Ashton, weighed 17 pennyweights 18 grains. 



only a bushel and a half, and none of them grew 

 very largo. I think it would be better to cut the 

 large ones especially till they become more plenty. 

 I have no doubt I should have raised a number of 

 bushels more had I adopted that method, notwith- 

 standing, from the causes above mentioned, die last 

 years produce was small. 



It is said, and I believe with truth, that the large 

 ones are never hallow, whereas the large potatoes 

 of other varieties are. 



They are harvested with great facility, one man 

 dug 12 bushels in 4 1-2 hours ; the proportion of 

 small ones was less than one bushel in nine, and 

 they would hardly have been considered snialL the 

 present year for any other variety. 



t will mention only one more good quality wliich 

 entitles it to consideration, viz., its being very solid, 

 more so, I think, Uran any other variety which at- 

 tains so large size that I am acquainted with. 

 Respectfully yours, 



E. JVI. RICHARDS. 



Dedham, .Yov. 8, 1838. 



and was thought a royal gooseberry at that day. 

 But, the growth of gooseberries has kept pace with 

 the march of intellect. In 1830 the largest goose- 

 berry was shown at Stockport. It weighed 32 

 pe'nnyweights, 13 grains, and was named the Teazer. 

 Thre largest red one was the Roaring Lion, or 31 

 penn'yweiglits, 13 grains, and was shown at Nant- 

 wich. They have been grown as large as pigeon's 

 eggs. iSut tlie fruit is not improved by the forced 

 cufture that increases its size. The gooseberry 

 STowers, who show for the annual jirizes offered, 

 Thin the fruit so as to have but two or three berries 

 on a br.inch; even then the prizes are not always 

 gained by fiir dealing ; they contrive to support a 

 small cup of water under each of these, so that 

 the fruit for .some weeks rests in water that covers 

 about a fourth part, a process they call sucking the 

 gooseberry." 



The food of plants is neither more nor less 

 than the principle of which they themselves are 

 composed. 



