184 AMERICAN AGRICULTURIST. 
of. ant des BATTAiLLES rose —(Giant of Battles). 
Culture of Roses—Classification. 
Roses are classed into three distinct divisions. 
These are : First —The Jone or garden Roses, 
which bloom but once in the season, usually in 
June. Second —The Remontants, sometimes cal¬ 
led the Hybrid Perpetuals, which generally have 
several distinct periods of bloom. Third —The 
Everblooming Roses, which are in flower during 
the entire Summer. 
The first class is the most common, and where 
others cannot be obtained a portion of them are 
certainly worth growing, especially some of the 
moss, brier, and climbing varieties belonging to 
this class. The highly prized Prairie Queen and 
Baltimore Belle are included in this division. 
They are all perfectly hardy. 
The second division is often confounded with 
the third, from the fact that certain free blooming 
Remontants, like the one shown above, with 
good culture on a rich, deeply worked soil, so ex¬ 
tend or run their periods of bloom into each other 
that they nearly approach everblooming roses. 
We prefer the term Remontant (growing again) 
to that of Hybrid Perpetual, which does not con¬ 
vey a clear meaning. This is an extensive class 
of hardy roses, embracing many of the finest va¬ 
rieties under cultivation. Conspicuous among 
them is the subject of our engraving. It has a 
large flower of a brilliant scarlet color, growing 
upon a somewhat dwarfish, but vigorous bush. 
We consider it one of the very best of its class. 
Were we to make an extensive plantation of roses, 
two-thirds, at least, would be Remontants. 
The third, or Everblooming class, has several 
sub divisions, among which are Bourbons, Chinas, 
Teas, Noisettes &c. Some of these are nearly 
hardy in this latitude while others need Winter 
protection. The Bourbons succeed as far north 
as Boston and Albany, with a slight Winter cover¬ 
ing, and are a very fine class. That charming 
rose “ Souvenir de la Malmaison" is a Bourbon. 
The Chinas are prolific bloomers but require Win¬ 
ter protection in this climate. Th Teas and 
Noisettes are but sub-divisions of the Chinas. 
We protect our Bourbons by bending over and 
covering with earth in the Fall, as we would 
raspberries. Our Malmaison came out fresh and 
bright this Spring. 
We do not propose here to go into a lengthy 
dissertation on the culture of this choice shrub or 
climber, but will remark that no plant repays 
generous treatment better than the rose. A strong, 
rich, moderately moist soil suits it best; and to 
succeed well the ground should be trenched and 
a full supply of well rotted manure and muck added. 
On poor ground it succeeds indifferently. As 
before remarked, high culture will nearly make 
everbloomers of the Remontant family. 
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Two Layers of Seed. 
Rain continues to fall copiously almost every 
day. There is danger that many seeds will be 
rotted, and require a second planting. Fearing 
something unusual, after our almost snowless 
Winter, and valuing time, ground, and labor, more 
than seed, we sowed many of our garden seeds 
in double layers—first a deeper lot; then a layer 
of earth ; then more seeds with a slight covering 
of earth. It will be strange if some of them do 
not find their way to the light, let the weather be 
wet or dry, though if it does not “ clear up ” soon 
after this date, (May 18), they may all rot. 
2K ©€>€>M W€>H1L 
Milk as Food. 
Milk, if good . is without doubt a most excel¬ 
lent food for adults as well as children. We think 
there are strong physiological reasons why child¬ 
ren, at least those under two years of age, should 
be supplied only with milk from farrow cows. We 
do not allow our own children to be fed with other 
than farrow cows’milk until they are past four 
years old. The reasons for this were given on 
page 117 of the fifteenth volume of the Agricul¬ 
turist (Feb. 1856), and we will not take up that 
matter again now, though w r e are inclined to do 
so hereafter, as we have no copies of that number 
remaining. We purpose now to refer briefly to 
to the composition and properties of milk. 
Milk consists of four principal ingredients, be¬ 
sides a little mineral matter, which may be ob¬ 
tained in the form of ashes, when the milk is 
dried down and burned. This ash, or mineral 
seldom exceeds 1 lb. in 130 to 150 lbs. of milk. 
The main ingredients of milk are : water, sugar, 
curd (casein ), and butter (fat). The average pro- 
sortion of each of these substances is nearly as 
follows: 
Water.....abnut 87 lbs. 
Sugar (of milk)... .about 4i lbs. 
Curd, or casein.about 41 lbs 
Butter, (oil or fat).about 3 lbs! 
Ash, oi mineral matter.. .about | ib 
100 lbs. 
The sugar and curd are dissolved in the water, 
and the butter or oily matter is simply diffused 
through it, in minute particles, too small to be 
seen separately. These particles are enclosed in 
sacs or bags. 
Any one can separate these several ingredients. 
The oil will rise to the surface in the form of 
cream. A little vinegar or other acid will cause 
the curd ( casein ) to coagulate, when it may be 
separated by straining through a paper filter 
placed in an ordinary glass or tin funnel. Then 
boil it down a little and strain again, which will 
remove nearly all the curd, and leave a clear and 
almost colorless whey. Next evaporate the whey 
to dryness, and a mass of white sugar will re¬ 
main. Or, after separating the cream and curd, 
evaporate the whey to about one-fifth its bulk, by 
gentle boiling, and set it aside in a cool place foi 
a few days, when white or transparent hard crys¬ 
tals of milk sugar will be deposited upon the bot¬ 
tom and sides of the vessel. A further evapora¬ 
tion and setting aside, wall produce another crop 
of crystals. This is pure milk sugar, not so sweet 
as cane sugar, but still quite good. As above 
stated, 100 lbs. of milk contain nearly 5 lbs, of 
sugar. The first described process of boiling 
down the whey at once to dryness, is adopted in 
some countries for obtaining sugar for food. 
It may be remarked in passing, that, according 
to the above table, there are about 13 lbs. of solid 
nutriment and 87 lbs of water in 100 lbs. of milk. 
The turnip has only about 10 lbs of solid nutri¬ 
ment, and 90 lbs of water to the 100 lbs. Water¬ 
melons contain some 6 lbs. of solid food, and 94 
lbs. of water in the 100 lbs. (This renders al¬ 
most credible the statement that old Mehemet Ali 
was able to eat a forty-pound melon after the sub¬ 
stantial of his dinner). Potatoes have an aver¬ 
age of 25 lbs. of solid food and 75 lbs of water to 
the 100 lbs. Eggs 26 lbs. solid food and 74 lbs. 
of water. Lean beef about 22 lbs. of solids, and 
78 lbs. of water. These comparisons show that 
milk is by no means poor in the substantial ele 
ments of food. 
An examination of the quality of the solid ele- 
