1867.] 
AMERICAN AGRICULTURIST. 
I>oct©rs» in IMfficnlties— Camellias, 
etc.— If one should write to a physician a hundred miles 
off " Doctor, I am sick, what shall I do ? ,r he would per- 
haps get by return mail the advice, "get well."— Now, 
we get a great many letters that are no more definite than 
the one supposed above. As a sample: One writes that 
his Camellia is not doing well, is afraid he shall lose it, 
and asks what he shall do. How is it possible to answer ? 
The only useful advice we can give is to send it to the 
nearest florist and let him take it in hand. The plant 
may be overwatered, may have been burned in the sun ; 
it may want re-potting, it may have been injured, as 
Camellias loo often are, by over-stimulating with manure: 
Scale may be all over it ; there is no end of troubles the 
plant might have in the hands of one not used to plants. 
l>aliliafe— Two Colors on One Plant. 
— J. Broadhurst, M. D., gives an account of a Dahlia 
with a light and dark flower on the same stalk, and asks 
if it is a common occurrence. We have had it happen a 
number of times with flowers that have dark petals tip- 
ped wilh a lighter color. Sometimes these colors split 
up as it were, and we had some flowers all of one, and 
others all of the other color. Dahlias are so constantly 
changing that no book, a few years old, would be of much 
use for varieties. The catalogues of the florists' made 
up every year, are the best guides as to co^rs, etc. 
KSearre — How Pi-ouounced.-" Que- 
rist" asks: "Can the American Agriculturist ie\\ us how 
to pronounce the word beurre, which forms part of the 
names of so many varieties of pears, as Beurre Dlel, 
Beurre Superfin, Beurre Clairgeau, etc. ? Leading fruit 
men differ, some calling it bure, others bit-re, others bu-ra, 
others bu-ra, and still others burr. Someone proposed 
the question through the N. Y. Evening Post, which 
deals much in literary topics, but nobody has ventured 
an answer in that journal, and we must look to the ' au- 
thority ' on alt horticultural and agricultural matter, viz : 
to the Agriculturist, to get the 'question settled.'" — 
Answer :' The word beurre means Butter-pear, and if 
one follows the French pronunciation it is bur-ray, as 
near as can be expressed in English spelling. We think, 
however, that most of our pomologies say bu-ray, which 
is Americanizing the word, and perhaps the next best 
thing to dropping it altogether. We cannot see why* 
Clairgeau is not just as good a name to designate the 
pear as Beurre Clairgeau, and we hope that when our 
American Pomological Society convenes again this 
subject of names will have an overhauling. We put our 
own pronunciation to geographical names, and consider 
it affectation if one says Pah-i ee for Paris— why not do 
the same with fruits. 
Hiu&e Strawberries. — Several accounts 
have come to us of strawberries fruiting in autumn, and 
some sent US specimens. This is nothing new, nor is 
it at all desirable. A warm autumn will frequently start 
buds that should have kept quiet until spring, and the 
next season's crop will be so much the poorer. 
Frniti in California.— At the Statu Fair 
last year, held at Sacramento, Cal.. Mr. J. It. Nickerson, 
of Lincoln, exhibited 2G5 varieties of apples, 92 of pears, 
30 of peaches, 12 of quinces, 240 of grapes, 5 of figs, 13 of 
plums, besides blackberries and several other things. Mr. 
Ni, we make you our best pomological bow, and encour- 
age you with the assurance that if you keep on thus, 
you will one day have a very choice collection of fruits. 
A String" oi" Flower ifcneries. — The 
following letter from a correspondent in Waltham-, Mass., 
illustrates how questions pour in upon us. As this 
writer's queries are all in one line, the case is not so 
difficult, but it very often happens that we have as many 
In as many different departments. When the latter is 
the case, it rarely happens that more than one gets 
alls we red, as our editors live many miles apart: 1. Is 
there any hardy Evergreen climber suitable fur a porch ? 
Do any of the Ivies answer the demand — if so, which ?— 
2. Why is not the common Sumach eligible as an orna- 
mental shrub; yet no nursery has it ? It is common— 
so is Maple— has it a further ailment?— 3. Do double 
I'uilulaccas seed, or must I buy more, annually ?— 1 Is 
Cnlistegia a desirable plant?— 5. Must I say gladiolus 
oi gladiolus ?— 6. Will any hardy rose flower in the gar- 
den perpetually through the summer?— 7. Does any Lo- 
belia retain the beauty of cardinaliS ?—8- And any Aqui- 
legia the color of the Canadensis 7 — 9. Why is not the 
field lily. Lilium Pkilndetpkicum, cultivated in gardens? 
—10. The seed catalogues give us the excellences, and 
not the faults of all the flowers.— Answers. (1) Only 
Ivy, which will not be hardy with you. — (2) It is. Nurs- 
erymen keep only those things for which there is a de- 
mand.— (3) They produce but very little seed.— (4) If you 
wish a task, just try to get the roots out, after It U once 
established. The vine and flowej are pretty ■ 
wish to grow it. sink a box or keg for the roots. — (5) That 
depends upon whether you want to use it as a botanical 
or common name. Gladiolus is the former, but popu- 
larly gladiolus is too well established, to hope to change 
it. We say Anemone and Anemone, for the Latin and 
English of the Wind-flower.— (6) No.— (7) Some have 
larger flowers, but none more brilliant.— (8J Not precise- 
ly.— (9) It is in several that we know of.— (10) Because 
they are catalogues, and not treatises. 
Soap Inquiries. — We have a large batch 
of letters of inquiry about various soaps, and sapona- 
ceous preparations, advertised to " wash without nib- 
bing'.- 1 '■ labor-saving soaps," etc. These are nearly all 
answered in November, by the article on soap in general. 
Most of the advertised soaps do what is promised for 
them, but remember that anything that will dissolve out 
grease and filth quickly without nibbing, will also injure 
the fibers of the garments. The only safe soap is the com- 
mon brown, or pale brown, which, on drying, does not 
contain any whitish or other deposit on the surface. 
That which shrinks greatly, contains too much water to 
be economical. The brown soaps, if not very dark, may 
be used for cotton and linen, but for woolen, use only the 
light colored or pale bar soap. — Sec November number, 
where the subject is fully discussed, except as to fancy 
soaps, and the like, which are reserved for a future chapter. 
I 7 fiat or Lap B^urrows. — An article in 
the Af/ticulturlst recommending to turn furrows t; flat as 
a floor." has provoked comment both among our sub- 
scribers and our exchanges and their correspondents. 
The subject is one which ought to be discussed. The 
writer long held to the value of lap-over flat-furrows 
in fall plowing, for two principal reasons, viz. : that they 
better drain or dry the land, and that they expose more 
soil to the weather during winter. In regard to these 
points we have changed our views, having seen it re- 
peatedly demonstrated that the difference is not very 
great. Perhaps on tenacious clays on springy cold laud, 
essential benefit might be found in lap furrows ; on other 
land not. There arc two other considerations, in fact 
three, which outweigh the above altogether in our mind : 
1st, manure is much better covered ; 2d, the land is left 
free from weeds, the sod is perfectly killed out of the way 
of the harrow, and in the best position to rot quickly 
and uniformly ; 3d, l>y the action of frost alone, much fall 
plowed land is prepared for spring sowing of grass or 
grain. For grass or clover it needs no working over at. 
all. For oats, barley or wheat, all that is necessary, is to 
harrow or bush in the seed, if sown broadcast, or other- 
wise, to go right on with the drill, and follow with the 
roller — this on good, common, loamy soils. We can point 
to a field plowed two years ago for corn, half with a lap 
furrow and half with a flat one, where the number of 
weeds and the labor of suppressing them on the lap fur- 
rowed part has been twice, if not three times, as great as 
on the other. And we can name farmers who once held 
strongly to the lap-furrows, but are now delighted with 
the working of their flat-furrow plows. They arc not on 
heavy clays, but we think the principles named equally 
applicable to clay and sand as to loam, and especially so 
in spring plowing, to which the objections urged do not 
apply with the same force as to fall plowing. 
Wash tlie TectU at WmgUt.— A few 
who inherit good teeth, and care nothing for "looks,"' 
neglect brushing their teeth : but none who study clean- 
liness and a sweet breath, or who wish to preserve their 
teeth, good or bad, as long as possible, should neglect to 
brush them well one or more times a day, -with a brush 
so stiff as to clean them well, but not so hard as to wound 
and irritate the gums. They should be brushed both 
night and morning, but if only once, let it be done the 
last thing before retiring. Portions of food, sweets, etc.. 
left on or between the teeth during the night, decay or 
acidify, and corrode the enamel, and thus gradually in- 
jure them. If the cavities between and in decaying 
teeth be thoroughly brushed out with water at night, and 
when rising, it will add years to their eftectivo^iso and 
freedom from pain. Most Of the tooth powders sold con- 
tain an injurious acid, which, though it gives the teeth a 
clean, white surface, doea it at the expense of Bomc of 
the natural surface. A little hard soap, pleasantly per- 
fumed, ia the best possible application. We would not 
recommend even the finest charcoal, or prepared chalk or 
clay, for though inert, they wear upon the enamel. 
En Polishing or Wnsliin;;- Door 
Kiiol..--. or other articles projecting from Q painted sur- 
face, protect the paint by slipping over the articles ft piece 
of Stout pasteboard or cloth, having a hole or slit in the 
center largo enough to slip it on. 
Stave you Plenty of Boor' Mats? 
Our observation is, that, comparatively few lioua I 
era appreciate the economy of having plenty of mal il 
■ ouuido door. The chtief wear vi carp 
from sandy or gritty materials brought in on the boots or 
shoes. TJncarpeted floors are constantly soiled from the 
same source. Most persons keep but a single mat just 
inside; or outside of the door. It is far better to have 
two or three — one coarse, heavy one outside the door, at 
the bottom of the steps, another just against the door on 
the outside, and another finer one on the inside. Mats go 
placed will be a strong bint to careless, slovenly men and 
boys to wipe their feet clean. The cost isnot much more 
for three mats thus nsed, for they will last nearly three " 
times as long as a single one. Each fifty cents invested 
in mats will usually save ten times the amount in carpets, 
and in lessening labor and annoyance. Com husks 
braided together make good home-made mats. Pieces of 
old carpets are far better than nothing. A good, cheap 
mat can be easily made by stitching two pieces of old 
carpet together and stuffing with a thin layer of hay or 
straw, knotting it through to keep the filling in place. 
Iai SSoilingT Meats, never put lliem in 
cold water, but plump them into that which is boiling 
briskly. This will coagulate the albumen on the outside, 
close the pores, and prevent the water from soaking out 
the rich juices. If salted meats need freshening, let it be 
previously done with cold water, taking all needed time, 
with frequent changing of the water, if it is very salt.— 
Tough, cheap pieces of beef, can be made tender and pal- 
atable as follows: If salt, freshen as above. Pnt into 
the pot with a trifle more water than will be finally 
needed. Set into the top of the cooking pot a closely 
fitting tin pail or pan, and fill it with cold water. If this 
gets boiling hot, dip ont some and add cold water from 
time to time. Boil the meat until it gets so entirely tender 
that the bones will drop out. even if it takes five or ten 
hours. The steam and aroma or flavor of the meat, will be 
condensed on the bottom of the covering pan or pail of 
water, and drop back, and thus be retained. When thor- 
oughly done, remove the coyer, and slowly simmer down 
thick enough to jelly when cold. Dip out the meat, re- 
move the bones, place it iii a pan. pour over it the boiled 
liquid, lay over it a large plate, or inverted tin platter, and 
put on 15 to 30 fb. weight. When cold, it will cut into 
nice slices, and if lean and fat or white meat be mixed, 
it will be beautifully marbled. The juice will jelly and 
compact it firmly together, and you will have nice juicy 
meat, good for breakfast, dinner or supper, and so tender 
that poor teeth can masticate it. Fresh beef, or corned 
beef well freshened in cold w.-uer. nmy lie creed in this 
way with decided economy, and it is far superior to meat 
boiled in an open vessel from which the flavor has con- 
stantly escaped, as you can perceive by the odor all through 
the house, if Bridget leaves the kitchen door open a min- 
ute or two, as she will certainly happen to do. 
Cleaning Tripe. — In October, we referred 
to tripe as a wholesome, nutritious food, that should be 
more generally used, and gave some methods of preparing 
and cooking it. Edw. Partridge, of Waldo Count}-. Me., 
sends bis method of cleaning, which he thinks better 
than those described: "In removing the stomach.be 
careful to keep the outside clean. Shake the contents 
well out through a small hole, and put in a quantity of 
unslaked lime about the size of a coffee cup. with about 
2 gallons of water. Place it in a tub of water and agitate 
15 or 20 minutes, or until the lime is well slaked. _\ 
slight scraping will then remove the inside skin. The 
slaking lime takes out all odor, and make- the tripe nice 
and soft." 1 After cutting up and washing well, it is ready 
for boiling, and may then be pickled in vinegar, or kepi 
in salt water, to be changed daily and be cooked like 
souse, or broiled like steak, buttered and peppered; or 
be dipped in batter and fried. 
rtlush, or Hasty Punain^.— Salt tuo 
water sufficiently, and when boiling, stir into it sifted 
meal until two-third:: a- thick as desired; then for the 
other third, use coarse wheat flour, and boil a few min- 
utes, stirring all the time.— .V, . M. W., I 
Iowa. —[The secret of making com meal palatable, wheth- 
er in puddings of any kind, or in cakes or emu bread, lies 
in cooking it thoroughly, we think. Whether pun iu 
or part meal and flour, we advise la mis the UBStj pud- 
ding very thin, and then cook II do\i U by at least half an 
hour's boiling— an hour or more, improves it. WhUoahoul 
it, always make a lame quantity bo as to be sure to 
a full supply to slice up and fry for breakfast. It i- 
economical, and is relished by almost everybody, Bu 
"Uncle Sana's Fried Cakes," 
called because Ihcy wore Invert thy our "Soldier Boy/'J 
Take t quart flour, - tabhwpoonluls shortening (butter oi 
lard), 'i tablespoonftils vinegar! i tcaspo ■. I Usa- 
Bpoonful sab. and warm water enough to 111 the don 
rolling.- /■<■■ ■ i ■ ■ ■ . .v. r. pii thi 
case tho vinegar takes the usual place of cream ol 
. the carbonic ncid Ircc from tho 'oda SVueuppow 
. . ,, i jhlj mUcd will 
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