Intelligence and Miscellanies. 38 1 



versal. All are, therefore, requested to address the results 

 of their observations and experience to the general secretary 

 at Paris. 



The true friends of fine culture, of every thing, that melio- 

 rates the condition of man, will soon felicitate themselves on 

 seeing thus united in a brilliant constellation, the ideas, the 

 essays, the theories, the experiments, the very proposals, that 

 may sustain, in its yet uncertain march, an art, which ap- 

 pears to some altogether new, though it must have been as 

 early as agriculture; an art, the value of which being more 

 sensibly felt, the charms better relished, the practise more 

 diffused, could not, we venture to say, be without some in- 

 fluence on the tranquillity of the state, seeing horticulture 

 opens to the view of rural proprietors a source of unknown 

 blessings, which render more attractive the residence on 

 their domains, and seeing it attaches man to the earth by 

 the ties of flowers. The English have given the example 

 and the impulse ; and the Annals of their Horticultural So- 

 cieties now present before us, acting in concert, marching in 

 front, and rivaling each other in zeal, some of the learned, 

 of their philosophers and statesmen descending to the cul- 

 ture of the fruits and leguminous plants, and of simple gar- 

 deners elevating to the excellence of the finest theories, their 

 minds already strengthened by the practice and habit of ob- 

 servation. 



It is impossible that the French should remain in the rear. 

 They have in their favor their sky, their soil, their climate, 

 their government, and that national sensibility, which leads 

 them patiently to search out whatever is good and fine. Hor- 

 ticulture, therefore, will be their delight. 



Chevalier Soulange-Bodin, General Secretary. 



16. Method of preserving fruit without sugar. — You 

 must use wide-necked bottles, such as are used for wine and 

 porter. Have the bottles perfectly clean. The fruit should 

 not be too ripe. Fill the bottles as full as they will hold, so 

 as to admit the cork going in. Make the fruit lie compact ; 

 fit the corks to each bottle, slightly putting them in that they 

 may be taken out the easier when scalded enough ; this may 

 be done in any thing which is convenient ; put a coarse cloth 

 of any kind at the bottom of the vessel, to prevent the bot- 

 tles from crackinof ; fill the vessel with water sufl[]ciently high 

 for the bottles to be nearly covered in it ; turn them a little 



