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SOUTHERN CULTIVATOR 
The subject of our engraving, is a most excellent variety of the Pear. The fruit is large, the skin a little rough,^ 
pale yellow with marblings and patches of light russet ; the sunny side reddish brown at maturity ; flesh yellowish- 
white; not very fine grain, but juicy, melting, very sweet and rich. Ripens the middle of August. The Flemish Beauty 
is one of the most superb pears in this climate, sometimes measuring 12 inches in circumference. The tree is very 
luxuriant, and bears early and abundantly. The fruit should be picked before it parts readily from the tree, and allowed 
to ripen in the house, when it becomes very fine ; but if allowed to remain on the tree until dead ripe it loses its flavor 
and soon decays. 
Samestit ®caiiBmq auit 
LIME WATER IN MAKING BREAD. 
In bread-making, the vineous fermentation sometimes 
passes into the acid, thus rendering the bread sour and 
disagreeable. Liebig has lately performed a series of ex- 
periments to improve the preparation of bread, from 
which he comes to the conclusion, that the only effective 
and innoculous means of improving the qualities of wheat 
and rye bread, is lime water. In making dough he ad- 
vises one pint of clear lime water to be used for every five 
pounds of flour. The lime water is first added to the 
flour, after which a sufficient quantity of common water 
is added to work the whole into good common dough — the 
leaven being mixed with water can be prepared by stir- 
ring some quick lime in a vessel containing pure cold wa- 
ter, then allowing the sediment to settle. The clear is 
then to be poured off, and kept in bottles for use. No care 
is required respecting the quantity of lime to be stirred in 
the water, as it will only take up a certain quantity of lime, 
and no more. Those who use salerastus (bicarbonate of 
soda) in the raising of bread, are recommended to jcease 
its use, and employ pure baker’s yeast and a little lime- 
water. Our bones are composed of the phosphate of lime, 
and those who use fine flour require for their health a little 
more lime than is contained in their food. Cream of tar- 
tar and carbonate of soda are inferior to common yeast for 
making healthy bread . — Scientific American. 
To Stop Bleeding op the Nose. — Take as strong a 
decoction- of white oak bark as you can conveniently 
make, and saturate it well with sugar of lead, and with a 
swab fastened to a small stick of four or six inches in 
length, you can carry this liquid fully through from the 
nostril to the top of the windpipe, and in doing which 
you are sure of applying some of this liquid to the rup- 
tured blood vessl, and if anything will stop the bleedings 
this is sure to . — Rural Neio Yorker. 
To Cure Earache. — Earache maybe relieved by drop- 
ping a little sweet oil and laudnum, warm, into the ear, 
and applying hot salt in flan el bags, so as to keep the 
part constantly warm. 
Wash for the Hair.— Olive oil, half an ounce ; oil of 
rosemary, one drachm ; strong hartshorn, two drachms j 
rose-water, half a pint. Add the rose-water by degrees, 
otherwise it will not amalgamate. 
