4-2 
THE SOUTHERN CULTIVATOR. 
expected. The time occupied from the cutting 
to the finishing the boiling, should not exceed 
one hour. To know when boiled enough, use 
Farenheit’s thermometer; 239® or 240® is' the 
proper point. The instant a charge is hnished, 
it must be thrown into a cooler large enough to 
contain several charges, The second charge, 
and so :or each one, must be mixed with the 
preceding, by gently stirring, but no more stir- 
ring should be used than is necessary, as it will 
be injurious. When all is boiled, let the mass 
cool to 175® and then fill the sugar molds, which 
.should hold not less than 14 galls. There must 
he k plug at the bottom of the mould to allow the 
molasses to escape. 
One of the mo.st important steps in the pro- 
cess, and which is essential to the formation of 
sugar, is quick boiling. Long boiling renders 
the syrup dark, and prevents granulation. Mr. 
Webb, the last year, found it necessary to dis- 
card his fonner deep boilers, and substitute 
broad shallow vessels, in which the evaporation 
would proceed rapidly. The sugar made in 
this way is of a finer quality than that made by 
longer boiling, and crystal ization is more perfect 
and certain. Syrup, however, made by quick 
bqiling, as directed by Mr. Mapes, retains more 
of the peculiar taste of the corn stalk, than when 
boiled lor a longer time. The sugar is free 
from this flavor, and Mr. Webb, to remove it 
from the molasses, recommends, after it is drain- 
ed from the sugar, to dilute it with water, and 
boil it until this taste is lost. It is very proba- 
ble, we think,thatas the subject is farther inves- 
tigated, and science is brought more efficiently 
to the aid of the manufacturer, that the little ob- 
stacles impeding his progress will disappear, as 
they hav'e done in many other cases already. — 
Where failures in the fonnation of sugar have 
occurred, (every attempt to make molasses has 
succeeded,) they can easily be traced to the im- 
perfections of the machinery, or the inexperi- 
ence of the manufacturer, and will not be liable 
to again occur. There is scarcely room for 
doubt that a vast and profitable manufacture is 
opening upon the country, particularly the corn 
regions of the west and south; and there is every 
indication that the great importation of foreign 
sugars will soon cease, if not be changed to ex- 
portation . — Albany Cultivator. 
[Accompanying the above article, in the Culti- 
vator, were three engravings, representing— Isf. 
The mill used by Mr. Webb; 2d. Side view of an 
iron mill; 3d. End view of an iron mill, which 
we regret we are unable to lay before our readers. 
—Ed. South. Cult] 
SoAKiKG Corn TO feed Horses. — One of the 
best farmers id the vicinity of Baltimore, saves 
one-third of his corn, by soaking it before he 
feeds it to his horses. He places two hogsheads 
in his cellar, secure from the frost, and fills 
them with ears of com, and pours on water to 
cover it. When well soaked, he feeds it to his 
horses, and when one cask is empty, he fills it 
again and feeds from the other. By the time 
one is empty, the corn in the other is well soak- 
ed. The cobs an' so well soaked that the horses 
eat the whole, and they require only two-thirds 
as much corn when prepared in this way, and 
there is no doubt that this preparation and the 
eating of the cob with the corn, renders the food 
more wholesome. — Farmers' Journal. 
Keene’s Marble Cement. — This is a com- 
bination of plaster of Paris (Sulphate of Lime) 
and ahtrn; Cqrnmon boiled plaster is steeped in 
a .saturated soiutiori'of alum and then re-cal- 
cined and reduced to powder when it is fit lor 
use. Although not capable of standing weather 
this substance is now attracting much notice 
from the beautiful stucco which it forms, re- 
sembling marble. It may be colored by sim.ply 
mixing the color with the water used in apply- 
ing it. The hardness of the substance and its 
beautiful polish, have brought it into use for in- 
terior decoration. 
THE ORCHARD. 
Notwithstanding we have said much in for^ 
mer numbers in reference to the orchard, still 
we think it a matter of so much importance to 
every one, that much more may be said with 
great propriety. W 1 ether we are farmers, gard- 
eners, lawyers, doctors, merchants, mechanics, 
or pursue any honest calling whatever, and keep 
house, we are certain to have a little land about 
us,^whieh may be the means of giving us deli- 
cious fruit, by a little attention. A garden of 
half an acre,may be made to produce a sufficien- 
cy of vegetables for a small family, and q.iite a 
variety of fruit trees besides. 
The situation best adapted to most kinds of 
fruit trees that will stand the winters in Tennes- 
see, is a northern exposure. The only advan- 
tage in such a situation is, that the sun has less 
efiect, and the north winds greater influence 
than on a southern exposure; and by this means 
the buds do not put forth so early and are not so 
liable to be injured by frosts. Peaches are said 
to do best on the margin of rivers and near wa- 
ter; but we presume the only advantage is the 
protection of the water from cold w-eather. — 
While on this subject it wdll not be inappropri- 
ate to remark, that old orchardists tell us, if 
earth or litter to the depth of three c r four inch- 
es be thrown roun'd fruit trees while the ground 
is frozen, the buds will be kept back till after 
danger is ail over from cold. We are also told 
a wet hempen rope thrown over the tree on fros- 
ty nights ■will prevent any harm befalling tfie 
fruit. A high hill is not a bad situation for 
cherries, apples, pears, peaches, nectarines, 
quinces and apricots; on the most exposed north 
hill side, or a wall or fence protection from the 
sun, is the only location suitable lor gooseber- 
ries, and is the best also for currants. 
The soil most suitable, is a sandy loam, nei- 
ther very rich nor very poor. A shallow sub- 
stratum of rock or very tenacious clay will not 
answer. 
The best time of transplanting for most trees 
is the spring. However, if trees were tajren up 
in the fall and buried, or “heeled in,” as garden- 
ers would say, till .spring, and put out, the ma- 
nagemEnt would be good. Every thing does 
best when it begins to grow immediately after 
being transplanted. Evergreens will do well 
only in the spring, or at least this is the writer’s 
experience. There is danger of being loosened 
by winds, if put out in the fall, and the life of 
the tree seems to be wasting from the time it is 
planted ttll the sap starts, and it is safer to trans- 
plant a tree after the leaves start, if carefully 
managed, than if put out in autumn. 
The proper mode of transplanting is, first to 
have pits dug from one to three feet deep, and 
not less than three feet in diameter, and if larg- 
er it will be better. Let the dirt be thrown out 
till the pit is the depth intended, then shovel in 
rieh earth till the pit is filled within from eight 
to twelve inches of the surface in proportion to 
the length of the roots to be inserted. Then let 
a careful hand hold the tree. First see that it 
will be about an inch deeper when the pitis full 
than it grew. Spread all the roots, if posffible, 
at full length; then let the earth be sprinkled on 
the roots till they are quite covered; the man 
holding the tree should shake it at the same time, 
that the earth may come in contact with all 
parts of the roots. 'When the roots have a cou- 
ple of inches of earth, press with the foot gently 
all over the pit; then fill it till the ground is a 
little higher round the tree than it is at a foot or 
two’s distance, that wmter may not settle at the 
roots and destroy the dree, The whole should be 
pressed with the toot. If manure'i.s put in the 
pits, care should be taken that it is not too fresh 
and rank. Let it be well rotted, and if it is a 
compost of stable dung or leaf mould, with one 
third part of leeched ashes, it will be -very good. 
The true system of manuring, is not to put it in 
immediate contact with the roots, but place it 
near the surface, and the tree will get all the be- 
nefits and run fid risks of injury. 
To make sure of getting the trees to live, a 
stake as high as the trees should be driven by 
each, and the trees made fast by a string. 
The heading of the tree is an operation to •which 
little attention is given oy most persons, yet 
there is scarcely any thing more important to the 
j udiciops managenient of -an orchard. By Lead- 
ing a tree, -we mean! that the branches should 
come out at a proper distance from the ground, 
and at regular distances from each other. For 
the sake of convenience in walking through an 
orchard, or cultivating it in any ■n^ay, the branch- 
es should not grow on an apple, pear or peach 
tree, not less than from five to six feet from the 
gpoupd. In making a head care should be ta- 
ken that the tree does net fork or prong about 
equally, for when this is the case it will be apt 
to split down. There should be a main stem, 
and the branches should grow regularly one 
above another all around the main trunk. If 
young trees grow with a single stem, seven or 
eight feet before sending out a lateral, as is often 
to be seen, head it down or cut it off where it is 
desirable for the head to commence, and tjie 
branches will eome out at the proper place.s. 
By care, trees may be put in a shape that will 
give the orchard quite an ornamental appear- 
ance, and they will be full more beautiJ'ul and 
vigorous than when suffered to grow as circum- 
.stances ma}^ direct. It is also a matter of some 
moment in forming heads to trees, to notice that 
neither the larger nor smaller branches crowd 
together. An ope'n hepd for good health and 
large, well riped fruit. Before closing these re- 
marks, we must urge upon our readers the ne- 
cessity and utility of selecting the best fruits of 
every kind. If those w'ho wish to put out fruit 
trees, have not such as they want, let them ap- 
ply to those who have, though the co.st maybe 
considerable. Indifferent trees, like noxious 
weeds, are a pest, but good fruit trees make the 
most punctual payments for all the land they 
occupy. — Tenn. Agriculturist. 
PRUNING FRUIT TREES. 
As pruning trees is confined to no particitlar 
season, some directions in the present number 
may be acceptable. 
The first thing necessary is a good sharp 
knife, which is not always at hand. 
The second object is to ascertain what part 
must be cut away, and w'bal should remain. — 
To be capable of this requires a knowledge of 
fruit growing, in general, and vegetable piiysi- 
ology and the ppture of each kind of tree, in 
particular.. The operator should examine if 
any of the branches eppre out too low, and if 
there are any inclining, or crow'ding the better 
proportioned parts of the tree. Such sbopld be 
taken off. There is said to be more danger in 
leaving the tree with too much than "with too lit- 
tle wood. 
With large branches a small saw should be 
used, and if the operator will use a smoothing 
plane to leave the wound perfectly free from 
bruises and rough places made by the saw, the 
healing may be expected much sooner. In pru- 
ning small trees, -Jet ope foot be placed near the 
root, then hold in the left hand firmly the branch 
to be cut, inset t the knife close to the body ol 
the tree, and if possible let the work be done by 
one smooth cut. The closer to the body of the 
tree the cut is made the better. Limbs cut at a 
half inch or inch from the trunk, must rot a-w’ay, 
or the tree must become much larger before the 
healing can be effected, and in the mean time 
these wounds are most liable to produce serious 
cli^0fl.scs 
There Is much dispute about the proper time 
of pruning. While some urge the winter or 
spring the only suitable time, others with as 
much vehemence, and indeed argument, argue 
for exclusive summer pruning. From our 
knowledge of the subject, we have no idea either 
.system is wholly true. Any one who has had a 
little experience will see, even in the absence of 
philosophy, that branches cut aAvay in the sum- 
mer, heal over sooner than it the pruning "be 
done at any other time; and he will also see, 
I there are not a few young shoots which come 
