ft&ElGN A&RlCULTMlAL NEWS. 
189 
Jingle of the Roofs of Gi'cenhoUscs*— These are best 
anywhere between 35° and 45®. 
Quantity of Grass Seed for Z^ws.-^Thiidy-ttine 
pounds of seed, and five different kinds are recom¬ 
mended to be sown per acre. 
To Destroy Green Flies > Gooseberry Caterpillars, — 
Ammoniacal liquor from the gas works diluted with 
Water, is found quite effectual 5 it also acts as a ma¬ 
nure, and adds much to the growth of the plants and 
herbs. Seven to twelve parts of water should be added 
to one of the gas iiquor, according to its strength. 
White hellebore will destroy the gooseberry caterpillar; 
also a mixture o £ fresh soot and ashes scattered over 
the bushes early in the morning, When the dew is on, 
or just after a rain. It is important that the soot and 
ashes he fresh and strong , otherwise they do no good. 
The mixture likewise is of assistance to the growth of 
the bush and fruit. 
Fastolf Raspberry, —This fruit seems to merit all the 
commendations heretofore bestowed upon it. It is of 
great size, and of a rich flavor, far exceeding other new 
large varieties ; the plants bear abundantly, and in 
long succession. 
The American Agriculturist.— We see a hand¬ 
some notice of our periodical, and quotations, from it 
in the Gardener’s Chronicle, for which We -are greatly 
obliged. The Chronicle is edited by Professor Lindley, 
and has the largest circulation of any horticultural pa¬ 
per in England. It is the most varied in its contents, 
and upon the whole, we think the best and most able 
periodical of the kind in Europe. The Gardener’s 
Magazine, edited by Professor Loudon, stands next. 
Both are highly worthy of the patronage of the Amer¬ 
ican public, as will be seen by our frequent quotations 
from them under head of Foreign Agricultural News. 
Athenjeum. — The Respiration of Leaves. —From nu¬ 
merous experiments, Mr. Pepys finds that in leaves 
which are in a state of vigorous health, vegetation is 
always operating to restore the surrounding atmospheric 
air to its natural condition, by the absorption of car¬ 
bonic acid and the disengagement of oxygen : that this 
action is promoted by the influence of light, but that it 
continues to be exerted, although more slowly, even in 
the dark. Secondly, that carbonic acid is never disen¬ 
gaged during the healthy condition of the leaf. Third¬ 
ly, that the fluid so abundantly exhaled by plants in 
their vegetation is pure water, and contains no trace of 
carbonic acid. Fourthly, that the first portions of car¬ 
bonic acid gas contained in an artificial atmosphere, are 
taken up with more avidity by plants than the remain¬ 
ing portions ; as if their appetite for that pabulum had 
diminished by satiety. 
Medical Properties of Roots and Leaves are best pre¬ 
served by drying in their entire state without slicing, 
&c. In this way their juices are not near so much 
exposed to the action of the atmosphere. 
New Farmer’s Journal.— Agricultural Colleges .— 
It is proposed by the farmers of Gloucester, Oxford, 
Wilts, and Berks, to establish a college in the vicinity 
of Cirencester, with an example farm of 400 to 600 
acres, for the education of the sons of farmers. Half 
of the day will be devoted to study by the scholars, and 
the other half at work on the farm and in the garden. 
Liberal subscriptions have been made for this purpose, 
and it is contemplated raising £ 12,000 in shares of £30 
each, the capital to be applied to the erection of school- 
buildings, improvement of the farm, purchase of stock, 
implements, &c. 
Large South-Down Sheep. —Mr. Drake of Stock- 
bridge recently killed a pure Down, 5 years old, which 
weighed 195 lbs., including the rough fat. 
Twin Colts .—A mare belonging to Mr. Thomas Hills, 
of Bullbridge farm, Bethersden, foaled this spring two 
colts, which are now two months old, and remarkably 
thriving. The breeders of horses in this neighborhood 
declare that they never knew such an occurrence before 
—in the rare case of twin colts, one is invariably still¬ 
born, or dies soon after birth. 
A Prolific Sow.*—A few days since a sow belonging 
to Mr. Thomas Bishop of Yalding, farrowed 22 pigs, 
she having previously produced 16, 19, and 20, at three 
preceding litters, thus making the extraordinary num¬ 
ber of 77 pigs in four farrows. 
Prevention of the Fly in TWjrneps —In the Silurean 
we find that the fly in turneps may be prevented by 
dividing the seed intended lor one day’s sowing into 
two equal parts, and putting one part to steep in a ves¬ 
sel containing soft pond, or ditch water, the night pre¬ 
vious to its being Used. Next morning mix the whole 
together, and add to each pound of seed two ounces of 
flour sulphur. This mode will ensure two successive 
growths, and the fly will not touch them. It has been 
adopted with success for many years by the intelligent 
farmers in the southwest of Scotland. 
Great Fleece .—The Nottingham Journal gives an 
account of a fleece of a two-year-old sheep, weighing 
15£ lbs. The Doncaster Gazette gives an account of 
another fleece, recently sheared from a yearling sheep, 
belonging to Mr. John Proctor, of Tunstal, which 
weighed 16 lbs. The'wool was 19 inches long. 
To Remove the Taste of Turneps from Butter, in 
Winter.—Mr. Ballantine adds hot water enough to the 
morning and evening’s milk, to bring the whole to the 
temperature of 65°, and then churns it. He prefers, 
after thirty years experience, butter to be made from 
the milk instead of the cream, and says that it will 
yield 5 per cent. more. This accords with the prac¬ 
tice of some, if not most of our Hudson river dairymen, 
they churning entirely from the milk. 
Experiments and Observations on the Production of 
Butter. —We find in the Transactions of the Highland 
Ag. Soc. of Scotland, an interesting account, by Pro¬ 
fessor Trail, of eight series of experiments in the pro¬ 
duction of butter. They occupy 10 pages, but we have 
room only for the principal results. 
1 . That the addition of some cold water during 
churning facilitates the process, or the separation of 
the butter, especially when the cream is thick and the 
weather hot. 
2. That cream alone is more easily churned than a 
mixture of cream and milk. 
3. That butter produced from sweet cream has the 
finest flavor when fresh, and appears to keep longest 
without acquiring rancidity; but that the buttermilk, 
so obtained, is poor, and small in quantity. 
4. That scalding of the cream, according to the Dev¬ 
onshire method, yields the largest quantity of butter; 
which, if intended for immediate use, is agreeable to 
the palate and readily saleable ; but if intended to be 
salted, is most liable to acquire, by keeping, a rancid 
flavor. The process of scalding is troublesome; and 
the milk, after the removal of the cream, is poor, and 
often would be unsaleable from the taste it has ac¬ 
quired from the heating. 
5. That churning the milk and cream together, after 
they have become slightly acid, seems to be the most 
economical process on the whole, because it yields a 
large quantity of excellent butter, and the buttermilk is 
of a good quality. 
6 . That the keeping of butter in a sound state, ap¬ 
pears to depend on its being obtained as free from un¬ 
combined albumen, or casein, and water, as it can be, 
by means of washing and working the butter when 
taken from the churn. 
