472 TRANSACTIONS OF THE 



Hon. Robert Swift Livingston in the chair. Henry Meigs ^ 

 Secretary. 



The Secretary read the following translations made by him 

 from articles received since last meeting, viz.: 



[Journal De La Societe Iniperiale et Centrale D'Horticulture, Napoleon 3d Pro- 

 tecteur. Paris, January, 1857.] 



RASPBERRIES. 



From the Gardener's Chronicle London : " We are astonished 

 that an article like this, so very agreeable in taste and odor, 

 should still be generally neglected by such gardeners as have 

 performed prodigies in the strawberry line. In ten years past we 

 have hardly obtained one new variety of the raspberry while the 

 new strawberries are numerous, and for the most part of superior 

 merit. Yet there is no reason for saying that the strawberry is 

 easier of cultivation or perfection than the raspberry which will 

 flourish in places where strawberry can hardly exist. 



" Raspberry loves low places, rather moist, grows as a bush, 

 flourishes on soils of various sorts from clayey to black vegetable 

 soil. The fruit has more odor when grown on good vegetable 

 mould. Every body knows that the raspberry stem lasts two 

 years only and requires peculiar trimming. All old stems which 

 bore fruit last year must be cut down to the level of the land and 

 those for fruit this year left. 



[Journal of the Society of Arts, and of the Institutions in Union.} 



This noble society, with its 350 branches, prints a number 

 every week, containing every useful idea yielded by its extensive 

 brain. Its journals are given to us free of charge. 



We extract the following on bread : 



LIME WATER IN THE FORMATION OF BREAD. 



To neutralize the deterioration which the gluten of flour un- 

 dergoes by keeping, bakers add sulphate of copper, or alum, with 

 the damaged flour. Professor Liebig, however, has conceived the 

 idea of employing lime, in a state of solution, saturated without 

 heat. 



After having kneaded the flour with water and lime, he adds 

 the yeast, and leaves the dough to itself ; the fermentation com- 

 mences and is developed as usual; and if we add the remainder 



