THE SOUTHERN CULTIVATOR. 79 
Those who have heard the language of va- 
rious drivers will not think this an unimportant 
rule. Oxen must be more knowing than lads 
in Greek to get a clear idea from the sounds 
ma le in their ears, by their uncivil drivers. The 
same rigmarole, harum scarum, Ai, hoi, whoi, 
who-hay, is used whether the team is to move or 
to stop— to haw or to gee— to keep quick time 
or to back the load ; and the astonished ox— the 
mlive ox— must wait till the goad ■quickens his 
ideas, or till the butt end of the handle on his 
nose has planted the seed for a wen, to disfigure 
his face, cause him pain, and shorten his life. 
Should not the doctrine of Iransmigralion be 
taught to cruel masters? Who would thus 
abuse an oz it he himself is to take his turn in 
the yoke and under the goad-stick I’’ 
Horticultural Outliii€. 
AN OUTLINE of the first principles 0-f Horticulture, 
by John Lindley, F R S. &c. &c., Professor of Bota- 
ny in the University of London, and assistant Secre- 
tary of the Horticultural Society.— [continued.] 
V. LEAVES. 
126. Leaves are expansions of bark, travers- 
ed by veins. 
127. The veins consist of spiral vessels en- 
closed in woody fibre; they eriginale in the 
medullary sheath and liber; and they are con- 
nected by loo.se parenchyma (7) which is full of 
cavities containing air. 
128. This parenchyma consists of two layers, 
■of which the latter is composed of cellules pei- 
pendicular to the cuticle, and the lower of cel- 
lules parallel with the cuticle. 
129. These cellules are arranged so as to leave 
numerous open passages among them lor the 
circulation of air in the inside of a leaf. Pa- 
renchyma of this nature is called cavernous. 
139. Cuticle is formed of one er more layers 
< 3 t depressed cellular tissue, which is generally 
2aardened, and always dry and filled with air. 
131. Between many ot the cells of 'the cuticle 
are placed apertures called stowjute, which have 
the power of opening and closing as c-lrcum- 
stances may require. 
132. It is by means of this apparatus that 
Leaves elaborate the sap which they absorb from 
the alburnum, converting it into the secretions 
peculiar to the species. 
133. Their cavernous structure (129) enables 
them to expose the greatest possible surface of 
'their parenchyma to the action of the atmos- 
phere. 
134. Their cuticle is a non-conducting skin, 
which protects them from great variations in 
temperature, and through which gaseous matter 
will pass readilv. 
13.5. Their stomata are pores that are chiefly 
intended to facilitate evaporation; tor which 
they are well adapted by a power they possess 
of opening or closing as circumstances ma}^ re- 
quire. 
136. They are also intended tor facilitating 
the rapid emission of air, when it is necessary 
that such a function -should be performed. 
137. The functions of .stomata being of such 
vital importance, it is always advisable to ex- 
amine them microscopically in cases where 
■doubts are entertained of the state of the atmos- 
phere which a particular species may require. 
138. Leaves grov/ing in air are covered with 
a cuticle. 
139. Leaves growing under water have no 
cuticle. 
140. All the secretions of plants being formed 
in the Leaves, or at least the greater part, it4ol- 
lows that secretions cannot lake place if Leaves 
are destroyed. 
141. And as this secreting property depends 
upon specific vital powers with the decomposi- 
tion of carbonic acid, and called into action 
only when the leaves are freely exposed to light 
and air (279,) it follows that the quantity of 
secretion will be in direct proportion to the quan- 
tity of Leaves, and to their free exposure to light 
and air. 
142. The usual position of leaves is spiral, at 
regularly increasing or diminishing distances; 
:Shey are then said to be alternate. 
143. But if the space, or the axis, that sepa- 
rates two leaves, is reduced to nothing at alter- 
nate intervals, they become opposite. 
144. And if the spaces that separate several 
Leaves be reduced tc nothing, they become ver- 
ticillate. 
14.5. Opposite and verticillate Leaves, there- 
fore, differ from alternate Leaves, only in the 
spaces that separate them being reduced to 
nothing. 
From the Maine Cullivator. 
How to make Soap. 
Messrs. Editors — If you think the tollowiiig 
article worthy of an insertion in your valuable 
paper, it is at your servi:e. I have seen a great 
many well written aniejeson Agriculture, Cook- 
ery, &c. &c , but as I do not recollect of seeing 
any thing written on “ making Soap,” I will give 
you the tollowing, which is the result of years of 
experience : 
First, setup your tub as usual, with sticks and 
straw, and then put your lime (slaked) on the 
straw to the depth of three or four inches — then 
take a long stick that wilt come a few inches 
above the top of the tub— wind a hay rope around 
the stick, nearly its whole length — let the stick 
go through the tub two or three inches, then you 
can draw your ley without putting your hands 
into it underneath. Put your grease into the 
kettle, and turn in about two quarts (or enough 
to cover the bottom of the kettle) of your strong- 
est ley. Boil a few minutes, then turn in a littie 
more ley, and c mtinue to turn in as the ley boils 
over, until your kettle is about two thirds or three 
quarters full, when you can fill up the kettle, and 
after skimming the contenis well, dip out and 
empty it into the barrel. Put in two pounds Ro- 
sin to one barrel Soap. If your ley is of sufficient 
strength, you will be sure to have good Soap.' I 
have heard people complain a great deal thatihey 
■did not have “good luck’’ in making Soap. 
Their ashes were not good or not made from good 
wood, or something or other. But if the above 
directions are carefully followed, I can assure 
them that they will have no reason to complain 
of “ poir luck,” or any thing of the kind. 
N.*B. — Clear grease does riot require more than 
ten minutes boiling, but where there are bones, 
it takesdonger time. Some people put lime in 
the in ddle of the cask or tub, but the main use 
of lime is to strain the ley, and make it pure — 
therefore it should be put on the top of the straw 
at the bottom of the tub. An Old Hand. 
Grey, February 2Qth, 1.845. 
From lh.e Bostotr Cullivalor. 
Grinding Grain for Animals. 
The trouble and expense of grinding or crush- 
ing grain for animals, are generally much less 
than the saving that is made by this operation. 
Most animals eat their_ food, especially that 
which they prefer, rathergreedily, and llequent- 
iy swallow down grain without chewing or 
even cracking; this pa.sses the animal without 
digestion, as is eV'ident to any observer vrhohas 
the care of stock, and fowls often live well upon 
the grain that thus escapes decomposition ; and 
where such grain is suffered to remain in the 
manure, it is often seen growing luxuriantly, a 
living evidence ot the waste in such a mode of 
feeding. 
Economy is ef the highest importance in eve- 
ry department of rural affairs. Some farmers 
may say that they cannot afford the trouble and 
expense of grinding grain. Then, of course, 
they cannot afford to pursue a more expensive 
way ol feeding. As a matter of convenience 
many persons feed grain whole, without exam- 
ining the subject, or once thinking how much 
they lose by it. Let such reflect a littie, and 
they may be disposed to try the effect of ground 
food and judge of the result from experience. 
Grain has growm after passing through the 
stomachs of horses, cattle and hogs. Sheep 
grind theirfood better; and fowls swallow coarse 
gravel, which, in the gizzard, servesthe purpose 
of mill-siones, in grinding grain and other hard 
food, to powder, and the gravel is ground in turn, 
and its place supplied by a fresh lot. 
Besides the saving ol grain by grinding, as 
appears from its being better digested, as well as 
Irom numerous experiments, it is evidently bel- 
ter for the health of animals to have such food 
as will be readily digested, requiring less labor 
in this process, according to the views ot a 
shrewd farmer who dismissed a hand who was 
a great eater, as he observed, it would require 
all his strength to digest his food. 
At some of the agricultural warehouses are 
machines forgrindinggrain, which may be ope- 
rated by a man or boy; and in the winter sea- 
son, labor can frequently be applied to this pur- 
pose with very little inconvenience. One hour 
in this way, in a more leisure season, may save 
two hours in raising grain, in the busy time of 
planting, haying or harvesting. 
•From the Boston Cultivator. 
Seed Wheat. 
Meosr-s. Editors: — We are told, that, in the 
Island of Jersey, (England,) where the faimers 
sell produce and live upon the refiise, it is 
customary for them to tie their vrheat in small 
sheaves, and by striking each twice or thrice 
across a barrel while lying on its side on the 
floor, a superfine sample of wheat is obtained 
for market, alter which the sheaves are thrown 
by, to be clean thrashed in the evening.s of win- 
ter by lamp MglH. 
I have just met wi.h the account ol a farmer 
in Vermont, to Vv^hom his neighbors resorted for 
the purpose of securing seed wheat of superior 
quality; very fine in appearance, remarkably 
productive and of early maturity; he readily 
commanded three dollars per bushel, when the 
price of wheat was a dollar and a quarter, call- 
ing it the red and gennine Ean-d wheaA. But 
the secret was at last discovered; he used, be- 
fore thrashing his wheat, to select the best 
sheaves, and striking them over the side of an 
■ empty barrel as it lay on the floor, three or four 
times before laying them down to be clean 
thrashed, he obtained in this very simple way a 
very S'uperior seed, wheat, which the whole 
county coveted at a double price. Thus the 
largest and ripest kernels were separated and 
collected without labor or difficulty, and a pro- 
fitable busine.ss was carried on, until his neigh- 
bors discovered how to make “ Barrel wheat” 
for themselves. Edmund Lawrence. 
Newark, N. J. 
Valuable and Simple Medicine. — When 
food is taken that causes oppression, the best 
remedy is hot vrater in which the rind of old 
cheese has been grate.!, to be drank freely. This 
simple remedy ought to be in the possession of 
every family, as it will generally afford speedy 
relief. Some filty years since, a young lady died 
in thisdown from tbe effect of eating fruit. A 
post mortem examination was had, and some 
experiments were made; nothing was found to 
have so good an operation upon the contents of 
the stomach as the grated cheese rind. Soon 
after another lady was placed in a similar dan- 
gerous situation from the same cause. Her 
medical attendant pre.seribed the above remedy, 
and immediately relief was obtained. The me- 
dicine became popular with the past generation, 
and a lady of that age wishes n.s to publish it to 
this and siicc'eeding generations . — Pertsmouth 
Journal, 
Dressing Wounds and Ulcers. — Dr. Lan- 
gier’s new method consists in applying on the 
surface of the wound or ulcer a solution of gum 
arable, and on it a bit of goldbeater’s skin; thus 
dressed, a tvound an inch in diameter was re- 
duced in the space of eight days to one-third or 
one-sixth of an inch in extent. Cicatrisation 
took place so rapidly that the granulations, 
covered with a thick epidermis, were as nume- 
rous and visible as before, but could be touched 
without causing pain. A wound produced by 
auiputatioD of the breast highly inflamed about 
four and a half inches in length, and one and a 
half in breadth, under this treatment healed 
rapidly, and purulent .secretion did not take 
place. He proposes applying this method to a 
wound loll by amputation of the thigh. — Medi- 
cal 'I lines. 
