THE SOUTHERN PLANTER 



297 



*ruit and let it boil ten minutes. Fill the cans, and 

 seal up hot. Some make a syrup of half a pound 

 of sugar to every pound of fruit — and some use 

 only a quarter of a pound of sugar to a pound 

 of fruit — while some use no sugar at all. 



To keep peaches, pare and cut them up. If 

 thrown into cold water, . they retain their firmness 

 and color. Heat them in the cans as above — or, 

 boil them ten minutes in a syrup. In this way, 

 strawberries, raspberries, cherries, plums, peaches, 

 &c, &c, may be kept for any length of time, in 

 the same condition they were sealed up, and with 

 their flavor unchanged. For small fruit, it is best 

 to make a syrup without water, and boil the fruit 

 in it for only a few minutes. 



Mr. Doddridge of this city, has experimented 

 largely with the use of different kinds of cans, 

 and gives the following instructions : 



Peaches, quinces, pears, apples, should be 

 peeled, quartered, and the seed removed before 

 preserving. They should be placed in a kettle 

 and brought to a brisk boil, with as little stirring 

 as will prevent them from scorching, to avoid 

 breaking the fruit. The fruit should be kept boiling 

 while the cans are being fitted. Tomatoes should be 

 boiled and the skin taken off, and then placed in 

 a kettle and brought to a boil, and kept so while 

 filling the cans. 



Fill the cans quickly to overflowing from the 

 boiling material in the kettle, and immediately 

 place on the cap, (which should be warm,) fitting 

 it closely to the shoulder of the neck of the can. 

 Blow or wipe the moisture out of the gallery, 

 which the heat of the can will in a little while 

 dry off. This takes less time than filling with cold 

 fruit, and heating the can up in boiling water. 



Fresh stewed fruits of all kinds may be kept 

 in these vessels. It will only be necessary to stew 

 the fruit as for the table, adding the amount of 

 sugar required to make it palatable ; fill up the 

 vessel with the hot fruit, and seal at once. All 

 ripe fruits preserved in this way, will be found as 

 fresh in the winter season, as if just taken from 

 the tree and stewed. 



How to know that the Can is Hermetically Sealed, 

 and that the contents will keep. — The contents, as 

 soon as they cool will slightly shrink, leaving a 

 vacuum, and. the top and bottom of the can will 

 become concave, from the pressure of the external 

 air. If the concave condition of the top and 

 bottom remain, all is right. But if they swell 

 out fermentation has commenced. As soon as 

 this is perceived, open, and heat the contents, as 

 at first. 



These directions apply to every kind of can, 

 the only difference being in the modes of sealing, 

 and for these particular directions always accom- 

 pany the cans. These cans aro manufactured and 

 sold extensively in all the large cities, and we pre- 

 sume at other places also. The quart cans are 

 sold at $1.50 to $2 25 per dozen, the two quart 

 cans at §2.50 to $3 50. The cement to be used 

 with the self-scaling cans is furnished gratis with 

 the cans*, hut as an additional supply would he 

 wanted in successive years, we will give the re- 

 cipe for its manufacture, as furnished by Mr. Dod- 

 dridge : 



Take fib. Rosin, :} lb. Beeswax, and G oz. 

 Shellac; boil, and stir teether. 



AN ENGLISH EXPERIMENTER ON WHEAT. 



We have been much interested in reading a 

 pamphlet published last year, in London, entitled 

 "A word in season ; or how to grow wheat with 

 profit. Addressed to the Stout British Farmer." 



The writer, whoever he may be, bases his mode 

 of cultivation on Tuffs system of deep and 

 thorough pulverization of the soil and using no 

 manure. This system, as far as it goes, is a good 

 one. The finer you can get the soil pulverized the 

 better. It is a point too much neglected by our 

 farmers, many of whom seem to act on the oppo- 

 site extreme from Tull's method. Tull depended 

 wholly on pulverizing the soil and no manure— they 

 depend wholly on manure and no pulverizing of the 

 soil. Now we recommend both. Pulverize as much 

 and as fine as you can, and manure all that you can. 

 The author of these experiments claims to have 

 improved on Tull's method by going deeper than 

 he did. Tull never dug deeper than the soil — but 

 he dives into the subsoil and brings up, from the 

 depths to which he goes, all the fertilizing ele- 

 ments which he contends lies imbedded there, 

 waiting for man to seize upon them and bring 

 them into action. He does this by spading the 

 land two spits deep — that is a depth equal to twice 

 the length of the spade blade. He goes two feet 

 deep. He contends that clay loams contain an al- 

 most inexhaustible supply of the mineral matter 

 necessary for the growth of wheat, and that these 

 materials, when the clay loam is perfectly pre- 

 pared and brought to the action of the sun, dews, 

 rain, and air, supply to every one the requisites 

 necessary for a large wheat crop. By means, 

 says he, " of the deep stirring, uplifting fork, in 

 lieu of the glazing and level plough, I bring up 

 those mineral treasures, inch by inch, to be disinteg- 

 rated and decomposed by the summer fallow ; ex- 

 posing them gradually year ofter year, till I reach 

 the limited depth of two feet, beyond which it is 

 neither needful nor convenient to go." 



Instead of sowing broadcast as we do, he drills 

 or sows it in rows, leaving intervals of three feet 

 between his cluster of rows. That is, he has a 

 bed two feet wide on which are three rows of 

 wheat a foot apart and then an interval of three 

 feet between these, which gives a space of five 

 feet breadth to every three rows of wheat, thus : 



1ft. 



space. | space. 

 2 feet. 



1 ft. 



1 ft. 



space, j space. 

 2 feet. 



1 ft. 



3 feet, 

 interval. 



These rows (being winter wheat,) he sows in 

 September. These three feet spaces are to be 

 spaded or trenched, as soon as the rows of wheat 

 are up, to within three inches of the wheat. The 

 spaces between the wheat are hoed until the blades 

 spread so as to meet. This mode of sowing the 

 seed in the drill, is peculiar. " For my three 

 rows of wheat, I make channels with a three 

 wheeled presser, the edges of which are sharper 

 than usual, in order to cut through the land, to the 

 depth of three inches. Boys or men follow, and 

 drop single grains in the channels, about two or 

 three inches apart. The seed thus lying deep on 

 a hard bed, and the land being well drained,! am 

 not afraid of the plants being bit by the frost; so I 

 cover the seed and close up the channels with the 

 rollers." 



He says, that he has had wheat three successive 

 years on the same acre of land, ipiscd by this pro- 

 cess, without manure. That of the first year he 



