558 J Assembly 



growth, from the tree you wish to perpetuate ; with good firm 

 buds and cut olf every leaf withiu a quarter of an inch of the leaf 

 stalk ; take the shoot in the left hand and the knife in the right, 

 place the blade on the shoot about a quarter of an inch above 

 the bud — the thumb of the right hand resting on the shoot at 

 the lower portion of the bark to be cut with the bud, then draw 

 the knife towards you smooth and level, ■ exactly parallel with 

 the shoot, so that the bark together with a part of the wood will 

 be taken off. Make a T in the bark of the stock to be budded 

 with the knite, and the bark raised witli the handle ; then insert 

 the bud, bring back the bark, and tie it down over the bud with 

 bass matting, permitting the leaf portion to project out cf the seam. 



Value of Mangel- Wurzel Beet. — 1 . You can prepare a sub- 

 stance which may be combined with, or employed in place of 

 coffee, the mangel-wurzel roots are well washed, cut into pieces 

 about the size of peas, then dried and roasted in the same man- 

 ner as coffee berries. The product is ground after being roasted, 

 and it is then ready for use. 2. A substitute for tea is produced 

 by cutting the leaves of mangel wurzel into small strips or 

 shreds, drying the same, then placing them upon a hot plate, 

 which is kept at a temperature sufficiently high to slightly char 

 the leaves. The charred mangel-wurzel leaves are to be used in 

 precisely the same way as tea. 



3. To manufacture a fermented liquor from mangel-wurzel, 

 cut off the tops and wash the roots thoroughly, then scrape off 

 the outer rind, slice them, and boil till they are soft. The liquor 

 must be squeezed out of them by a press and boiled with hops, 

 in the proportion of six ounces of hops to nine gallons of juice. 

 This is then worked with yeast in the usual way — ten pounds of 

 the root will afford one gallon of juice. The fermented liquor 

 thus obtkined is similar to perry or cider. 4. When the mangel- 

 wurzel roots are to be employed in the preparation of wort, 

 they are washed, and cut into small pieces, which are dried or 

 slightly charred, by the action of kilns or ovens, of the kind 

 used for drying malt, and wort is prepared from the produce in 

 the same manner as from malt. 



Chairman — The apple tree is one of our subjects to-day. 



