AMERICAN INSTITUTE. 357 



mill, worked by two mules, grinds it — wooden rollers lose juice 

 badly. Sixty to one hundred gallon kettles for boiling the syrup 

 to keep pace with the mill, broad and deep for good evaporation. 

 Double the canes for the rollers. Judgment as to how much 

 boiling. Yield of syrup from one-eighth of an acre fifty-two and 

 a-half gallons, poorest forty-three and a quarter, about four hogs- 

 heads an acre, may be near six hogsheads. 



D. K. Pringle of Bethany, Genesee county, N. Y. — Green stalks 

 ten tons per acre dried. 



J. W. Briggs, West Macedon, N. Y. — Plant it as soon as corn, 

 rows three and a-half feet apart, six to eight inches between the 

 plants. Seeds like coffee corn, called Chocolate corn, Egyptian, 

 corn, millet, etc. Avoid having Broom corn or Dourah near it. 



Messrs Olcott & Vail, of the Mt. Vernon Agricultural School, 

 Westchester, presented a bottle of the Sorghum syrup to the 

 Institute,, January 26, 1857. 



[Revue Horticole, Paris, Dec. 1856. By the last arrival.] ♦ 



AZEROLIER. 



With a drawing colored after JYature. 



The Crataegus Azarolier of Linnaeus, etc., of the Rose family 

 tribe of Apple, (Pomaceee,) has been by turns put among the 

 Pears, the Neffliers, or Medlars, and the Alisiers, (or Beam tree). 

 These trees grow about twenty to thirty feet high, wood hard, is 

 used for veneering. Fruit a round or oval fleshy apple with a tliick 

 skin, originally from the Mediterranean zone. In Provence it 

 seems to be a spontaneous growth. The Phoceans of Marseilles 

 introduced several new species of fruits, and besides they improved 

 our native fruits by grafting, according to the then very perfect 

 Greek methods. The white Azerole was brought from Florence, 

 in Italy, the large red ones from Naples or Spain, and we have 

 some from Canada. 



Olivier de Serres said tliat this Azerolier comes from the Haw- 

 thorn originally, and its fruit owing to a graft on a Quince stock, 

 but this is manifestly erroneous in De Serres. This fruit is in the 

 markets of Provence, Italy, Spain, and the Levant, for eating as 

 a fruit or for confections and jellies. In the East it is a dessert 

 fruit. We distinguish five or six varieties common. This tree 



grows much as the pear tree does. 



[Am. Inst.] S4 



