Domestic Notices. — England. 505 



effect upon them. This supposition seems to derive support from the white 

 grape being more liable to blight than the black, inasmuch as we know that 

 dark bodies both receive heat and part with it more readily than light-co- 

 loured ; therefore, though the white grapes would be longer in imbibing the 

 same portion of heat, they would retain it longer, and, consequently, feel the 

 effects of the chill air more. Possibly, however, this blight may be partly 

 owing also to the heat penetrating the white grape with greater difficulty ; for 

 while in the black grape it would pass readily on among the juices, and thus 

 expand the whole of the fruit equally, in the white it would, from its diffi- 

 culty of penetrating, accumulate to a greater degree on the outside, and 

 thus destroy the texture of tlie husk. Several spirited gentlemen here are 

 endeavouring to supply us with a vinous beverage, from grapes of our own 

 growth. Mr. Gregory Blaxland, who stands foremost on the list, has six 

 and a half pipes of Australian wine this year, to fill his cellar with ; while 

 Mr. John Macarthur, and Dr. Townson, the celebrated author of Travels in 

 'Hungary, are both making zealous efforts in the same way. The wine 

 hitherto manufactured resembles Sauterne in taste and appearance ; and a 

 very pleasant wine, generally speaking, it is for a warm climate, from its 

 agreeable and refreshing acidity. Fine preserves are made from our rasp- 

 berries, quinces, and figs, while our bitter oranges afford us mountains of 

 marmalade, speaking in breakfast-table comparison. Almonds are now 

 pretty abundant ; and from these, and raisins of your own growth, yon may 

 supply your dessert without observing a single dump* in the grocer's bill on 

 that account. In fact, I hope that both both raisins and wine will be, be- 

 fore other twenty years pass by, ranked among our exports, instead of being, 

 as now, among our imports. Olives are now much attended to, the most 

 successful propagator being Mr. H. Macarthur, who has reared a great 

 variety from slips and layers." {Scotsman, July 25.) 



Art. II. Domestic Notices. 

 ENGLAND. 



The seasoning of Timber has hitherto been effected by evaporating the 

 sap, or fluid matter, by the action of the warmth and air of the atmosphere, 

 screening the timber, at the same time, from the direct action of the sun 

 which, by drying it too rapidly, occasions twisting and renting. The time 

 occupied is from three to five years. Mr. Langton, of Jermyn Street, has 

 discovered a method of seasoning timber, by removing part of the atmo- 

 spheric pressure, and applying artificial heat. Mr. Tredgold, the eminent 

 engineer, has given it as his opinion, that this new process will effect its 

 object most completely in as many weeks as the common process requires 

 years, at an expense not exceeding 10s. per load, with the advantage of 

 setting free at least half the capital required by the common method ; " of 

 rendering it unnecessary to spoil a good ship, by the use of wood full of its 

 natural sap ; and the still greater advantage of rendering the living tree 

 available either for defence, convenience, or common use, in a few weeks 

 after being felled, and in a state in which it may be trusted with safety; 

 while, by the usual method, five years is not more than is necessary, to be 

 equally free of risk from shrinking and decay." A discovery so spoken of 

 by such a man as Mr. Tredgold, is likely to lead to the most important con- 

 sequences in every department of carpentry. One result will probably be 

 the disappearance of the dry rot. The first thing to be done is to contrive 



* The genuine name of an Australian coin, value is. 3d. 



