132 [Assembly 



gold bearing quartz. 

 Mr. D. K. Minor exhibited at the fair, a specimen of gold bear- 

 ing quartz, weighing 113 lbs., whicli attracted much attention. 

 This specimen was taken from a vein in the mines at Volcano" 

 ville, Eldorado co., California, near the middle fork of the Ameri- 

 can river, and 70 miles above Sacrcimento city, on the 9th day of 

 May, 1853, by Mr. Nathaniel Conkling, and was brought to New- 

 York the following June, by Mr. Miner. It was estimated to con- 

 tain over ^2,500, and belongs to the " Volcano Quartz Mining 

 Co ," office No. 78 Broadway. a. c. 



TOMATO FIGS. 



Mrs. Sarah Ann Porter, of Mattevvan Point, New Jersey, pre- 

 sented at the late Fair an article under the above name, which, 

 in consequence of its novelty, atiracted attention. This is a very 

 delicate method of preserving the tomato ; and if its supposed 

 medicinal properties are not thereby impaired, will undoubtedly 

 be sought after by those who are in the habit of using them 

 freely. The fruit thus prepared resembles a very delicate fig, 

 and constitutes a species of confectionary which is very acceptable. 



The tomato used is the yellow pear-shaped variety, sehcted on 

 account of their uniform size, better appearance when dried, and 

 the readiness with which the skin leaves the pulp in tlie process 

 of preparation. The fruit is picked when quite ripe and im' 

 mersed in boiling water, to release the skin, which then peals 

 readily. One pound of best loaf sngar, pulverized, to one pound 

 of the fruit, is required. The sugar is sprinkled upon the toma- 

 toes without any other addition, both being placed in glass or 

 stone jars, where the mass remains for tliree days -, then the syrup 

 is poured off, and boiled until the scum ceases to rise, v.hen it is 

 poured, boiling hot, on the fruit, and thus it remains two days, 

 when it is poured off and boiled again ; the boiling is repeated a 

 third time. Then, after standing two days, the fruit is ready for 

 drying, which is done by exposure to the sun for six or seven 

 days, being carefully turned every day, and the fruit may then 

 be packed for market. a. g. 



