1863, 



NEW ENGLAND FARAfER. 



349 



OYSTER SHELLS AS A MANURE. 



Several times, within two or three years, we 

 have spoken of the excellence of ground oyster 

 shells as a manurial agent, and especially for a i)o- 

 tato crop when placed upon old land. We recur 

 to it again, hoping to call the attention of farmers 

 and market gardeners, more particularly to the 

 subject, A friend who has had much experience 

 in agricultural and horticultural matters, and who, 

 in addition to his practical knowledge in the arts, 

 is also a skillful entomologist, informs us that he 

 has never applied this arlide to his vines without 

 finding them greatly benefited by it, as the yellow 

 bug — one of the most pestiferous depredators — 

 will not alight where there is a sprinkling of oys- 

 ter shell dust on the surface. He regards it as a 

 prevention of other evils also, as well as a most 

 valuable adjunct in promoting the development of 

 the crop and amelioration of the soil. 



A writer who had used it on corn as a substitute 

 for plaster of Paris, or gypsum, says : "There is 

 a marked difference between corn on which ground 

 oyster shells have been put — it looks well, and the 

 growth is very thrifty." 



In many localities, oyster shells may be obtained 

 in almost any quantity, and at a mere nominal 

 price. The larger cities along our sea-board, for 

 instance, furnish annually a large amount, which 

 are ordinarily cast away as worthless. If the 

 farmers in the vicinity would but rightly appreciate 

 their interests, they would find that there are a 

 variety of sources open to their enterprise for agri- 

 cultural enrichment of which they have at present 

 little idea. Clam shells are also valual)le. The 

 brine they contain is a substance essential to veg- 

 etation, and consequently, to the soil, and must be 

 supplied artificially, when it does not exist natu- 

 rally in sufficient quantity. We have seen hun- 

 dreds of bushels of these shells piled in heaps 

 along the sea-shore, covered with a greenish moss, 

 which, while it attested to the long period dur- 

 ing which they had remained there, also reminded 

 the scientific observer that they should be applied 

 immediatdy to a more valuable use. 



It is sincerely to be hoped that those of our ag- 

 ricultural friends who are favored with the requi- 

 fite fiicilities will, this year, endeavor to test the 

 lelative value of the various artificial manures now 

 60 highly recommended, and favor us with the re- 

 sults. If any means exist whereby it is possible 

 for the farmer to obviate even a part of the 

 expense to which he is at present subjected in 

 managing his lands, he should certainly lose no 

 time in doing so. Valuable discoveries have been 

 made — why should he not avail himself of them ? 



Oyster shells are now ground in large quanti- 

 ties, in Boston, into the finest flour, and are put 

 up, and for sale in any quantity. We have used 

 it with the most satisfactory results, and believe it 



is greatly needed on nearly all our lands that have 

 been long undar cultivation, and especially for 

 wheat crops, and where we feel obliged to put the 

 potato crop on old land. 



The shell flour is easily transported, and ap- 

 plied, either in the broadcast form or in the drill, 

 or hill. It may be safely applied to the compost 

 heap, we think. In this way, its proper action 

 would be secured in the simplest^ possible manner. 

 We speak of it confidently, from actual experience 

 in its use — and earnestly, because the material is 

 abundant, comparatively cheap, and, unlike some 

 fertilizers, will do no harm, whenever or however 

 applied. Try it. 



For the Ketc England Parmer. 

 GRAPE CDTiTURE, "WINES AND WINE- 

 MAKING— No. 4. 



Champagne Wines — Visit to Spain — Cultivation of the Grape in 

 California. 



The manufacture of wine in Champagne has 

 been made a special art, often entirely disconnect- 

 ed from the culture of the vine. Nearly all the 

 wine of the district is made into sparkling Cham- 

 pagne, of which there are four varieties — Grand 

 Mon?seux, or Superior Sparkling, Mousseux Ordi- 

 naire, or Common Sparkling, and the Uemi-Mow- 

 seux or Crcmaat, llulf Sparkling or Creamy. Be- 

 sides these, there is a wine of a light, sweet and 

 slightly sparkling quality, called Tisane de Cham- 

 pai/ne. The sparkling wines attain their maturity 

 after being three years in the bottle, and retain it 

 fully for a dozen years. 



Connoisseurs consider the Half-sparkling, when 

 of a good quality, as "the king of all the White 

 Champagne Avines." 



"In first rate years, the Champagne district will 

 produce not less than 15,000,000 bottles of White 

 wine, and the average production may be rated at 

 seven millions per annum." 



A particular account is given of the soil, expo- 

 sure, selection of vines, planting and management, 

 and of the gathering and treatment of fruit and 

 the fermentation and treatment of the wines, 



After finishing the wines of France, Mr. Harasz- 

 thy sets ott' by way of Bayonne, to look at the 

 wines, raisins and olives of Spain. The journey 

 l)y diligence is described with great spirit. As a 

 specimen : 



"At the next station they hitched on thirteen 

 mules, and away we went, full gallop, up and 

 down hill, the driver hallooing, shouting, yelling, 

 and cracking his whip. His yells would have 

 done honor to an American savage. What, how- 

 ever, most astonished me, was the driver's descen- 

 ding and mounting to his seat, while the mules 

 were in full gallop. It was at least ten feet above 

 the ground. When his mules would not pay any 

 more attention to the cracks of his whip, or to his 

 voice, he would quietly descend, and, after whip- 

 ping them from the last to the first rank, all the 

 while uttering the most unearthly sounds, he 

 would climb quietly up to his seat again, although 

 the whole equipage might be on a full run. No 

 sooner would he be in his seat, than he would re- 

 commence his yells, and ply his whip most vigor- 

 ously. There is, on the leading mule or horse, a 

 postillion, whose only duty is to halloo to wagons 



