1877 .] 
AMERICAN AGRICULTURIST. 
143 
need not be more than four feet apart, with a view 
to thinning out the young plants, until only the 
right number are left to develope into large trees. 
The thinnings from an acre of White Ash, planted 
in this way, would, at present prices, sell for at least 
four hundred dollars for hoop-poles, While sub¬ 
sequent thinnings would be of still greater value ; 
and these thinnings, it must be remembered, are 
made, not at the expense of the future planta¬ 
tion, but to benefit and improve it. The White 
Ash should be more generally employed as a road¬ 
side or avenue tree. Indeed, in view of its many 
qualifications, the Sugar Maple alone, among our 
native trees, surpasses it for this purpose. It is 
many years since the White Ash was first intro¬ 
duced into Europe, and the fine specimens which 
are occasionally met with, both in Great Britain and 
on the Continent, sufficiently prove that its general 
cultivation in Northern and Central Europe would 
make a valuable addition to the forest products of 
those countries. 
Yellow or Sliort-leaved Pine, {Pinus mitts.') 
Next to the Long-leaved Southern Pine, this tree 
produces the most valuable timber of any of the 
North American pines. Fifty odd years ago, a 
London lumber merchant testified before a Com¬ 
mittee of the House of Commons, to the fact that 
the value and durability of the timber of this tree 
was greater than that of any other pine, which at 
that time reached England from America. The 
younger Michaux, speaking of this tree in the 
“North American Sylva” says: “Long experience 
has proved its excellence and durability. In the 
Northern and Middle States, and in Virginia, at a 
distance of one hundred and fifty miles from the 
sea, the floors, the casings of the doors and wain¬ 
scots, the sashes of the windows, etc., are made of 
this species, as more solid and lasting than any 
other indigenous wood. But for whatever purpose 
it is employed, it should be freed from the sap, 
which speedily decays. Immense quantities are 
used in the dock yards of New York', Philadelphia, 
Baltimore, etc., for the decks, masts, yards, beams, 
and cabins of vessels, and it is considered next in 
durability with the Long-leaved Pine.” 
Not only was the Yellow Pine at that time, and 
for many years afterward, extensively employed 
in all our Eastern cities and dock yards, but large 
quantities, under the name of “New York Pine,” 
were annually exported to Great Britain and the 
West Indies. To day, so nearly exterminated has 
this tree become, that it is doubtful if it ever 
reaches the markets of New York and Boston in 
any large quantities, and it is many years since it 
ceased to be an article of exportation. Here then, 
is a tree worthy of the attention of those interested 
in forest planting. As a timber tree it is inferior 
to the Long-leaved Pine, but as the latter only 
grows naturally on the Atlantic seaboard, south of 
Virginia, the range where its cultivation would be 
possible is limited to that portion of the country. 
The Yellow Pine has a Wider range ; indeed none 
of our North American pines extend over so much 
territory. In the East, the State of New Jersey 
must, at the present time, be considered as its 
northern limit, while in the West, its most north¬ 
ern station is a few miles northwest of St. Louis. 
In any part of the United States, south of these 
points, and where there is a light, sandy soil, the 
cultivation of this tree can be undertaken with the 
certainty of future profit; and there is every 
reason to hope, that the range within which its 
cultivation can be made, not only possible but 
profitable, can be extended on the Atlantic Sea¬ 
board as far north as Cape Cod. As an ornamental 
tree, few of the family surpass in beauty the Yellow 
Pine, and it should certainly find a place in all col¬ 
lections of ornamental trees. 
In outline, the old trees are conical, an unusual 
form of growth in Pines, and one which has earned 
for it in some portions of the South the name of 
“Spruce Pine.” This peculiarity of habit, which 
is owing to the short upper branches being de¬ 
pressed toward the main stem ; its charming feath¬ 
ery foliage, and rapid growth, make this tree worthy 
of general introduction. 
[The remainder another month.'] 
The Oyster-Shell Bark-Louse. 
An article in December last, giving an account of 
the successful use of some undrying oil in the de¬ 
struction of the Oyster-shell Bark-louse, has called 
out communications from two correspondents, 
both of whom state that they have been equally 
successful by other means. We condense and give 
the essential parts of both articles. 
Crude Petroleum. — “ D. L. B.,” Proctor’s 
Creek, Va., was six years ago living in the oil 
regions of Pennsylvania, and went on a visit to his 
father in Central N. Y., taking with him a can of 
crude petroleum, fresh from the well. His father 
had two youDg apple trees in the garden, which, in 
spite of all that could be done for them, were go¬ 
ing to decay, and he requested the son to cut them 
down. Mr. B. suggested that he would first kill 
the trees, so that there should be no trouble from 
sprouts, and to do this he, in February, took a 
broom and completely washed the trunks and 
larger limbs with the crude petroleum, noticing at 
the same time that they were thickly covered with 
the bark-lice. In the following spring, to the as¬ 
tonishment of all, the trees started out with re¬ 
newed vigor, made a greater growth than they ever 
did before, “ and the bark was as smooth and 
healthy as that of a one-year-old seedling.” Since 
then the trees have flourished and borne abundant¬ 
ly. Mr. B. suggests that the application should be 
made before the buds swell at all, as petroleum 
will kill the foliage. We would add to those dis¬ 
posed to experiment in this direction, that neither 
kerosene nor any other preparation from petroleum 
should be used as a substitute for the crude article, 
just as it is drawn from the wells. 
Lime or White-Wash. — “W. E.,” of North 
Haven, Conn., takes the best fresh-burned stone 
lime, slakes it with hot water, and thins with cold 
water to the proper consistency to apply readily, 
and with a common broom—a round one preferable 
—paints over the trunks and larger branches. 
Thinking that we had somewhere seen the state¬ 
ment that lime had been tried by others without 
effect, we wrote Mr. E. to make sure that it was 
the Oyster-shell louse that he had in mind, and he 
replied that it was, and finds lime perfectly effica¬ 
cious. Though not now troubled by the insect, he 
would apply lime whenever he discovered it. Mr. 
E. regards a coating of lime-wash as highly useful 
in other respects, and wonders why its use is op¬ 
posed by some. Upon young trees, in which the 
bark is still active, we prefer not to clog it with a 
coat of lime, but if any wash is needed, use a more 
soluble one of lye or soap; in older trees, when 
the outer bark is dead and has begun to scale off, it 
makes no difference, except as a question of looks. 
In treating this Bark-louse, as well as in all con¬ 
tests with insects, success will depend largely upon 
prompt action, and attacking the enemy as soon as 
possible after it is discovered. Young trees espe¬ 
cially should be watched, for it is an easy matter to 
treat a tree, all parts of which are within reach, 
compared with another two or three times the Size. 
We have no idea that washing the trunk, merely, 
of a tree, with white-wash, petroleum, or other ap¬ 
plication, will rid it of the Oyster-shell Bark-louse. 
These are situated upon the newer growth and 
small limbs, and any application that fails of reach¬ 
ing these, can be of little if any service so far as 
this particular insect is concerned. It is very im¬ 
portant to avoid introducing this pest, and every 
new tree from a nursery or elsewhere should be 
examined for bark-lice, before planting it. 
Apples on Paradise Stock.—A correspondent 
in Maine asks what effect the Paradise stock has on 
the quality of the fruit. None whatever, except 
incidentally. It is the tendency of the dwarf trees 
thus produced to overbear, and if all the fruit that 
sets is left on, it will be, as on other trees, inferior 
in size and quality, for want of sufficient nourish¬ 
ment. By thinning, when needed, as fine speci¬ 
mens of the largest varieties may be had upon these 
as upon large trees. So far as we are aware, any of 
the varieties will do well on this stock. 
THE H©U§EH©m 
jpg T* For other Household Items see “ Basket ” pages. 
Home Topics. 
BY FAITH ROCHESTER. 
Eggs and Ways of Using them. 
In spring time, if ever, eggs may be freely eaten, 
for now they are abundant, cheap, and of good 
quality. Fortunate for the farmer’s family is the 
change which often takes place in early spring from 
the steady use of salt pork, to a dish composed 
largely of eggs. Dr. Edward Smith says: “It 
would not be possible to exaggerate the value of 
eggs as an article of food, whether from their uni¬ 
versal use, or the convenient form in which the food 
is preserved, presented, and cooked, and the nutri¬ 
ment which they contain.” Again he says, “ There 
is no egg of a bird known which is not good for 
food, or which could not be eaten by a hungry 
man.” There is in the egg of every species a di¬ 
vision into white and yolk. The white of egg con¬ 
sists of nearly pure albumen and water; the yolk, 
of albumen, oils, sulphur, and water. Albumen is 
considered the most important single element of 
food. It is found in all compound animal struc¬ 
tures, and in the vegetable productions most valu¬ 
able as food, though in a modified form. 
There is a great difference in the value of differ¬ 
ent eggs, as there is in their size and flavor. Well- 
fed domestic fowls yield far richer food in their 
eggs than common wild fowls. Many suppose that 
raw eggs are more easily digested than those that 
are cooked, but for most persons this, is not the 
case, if the eggs are not cooked improperly. Dr. 
Smith thinks it a mistake to give a mixture of raw 
egg and new milk to invalids, such a mixture tend¬ 
ing more to hinder than to promote digestion. Dys¬ 
peptics often think that they cannot eat eggs at all, 
and it is the case that delicate stomachs do some¬ 
times suffer greatly from eating any but the fresh¬ 
est of eggs. When we can not be sure of the age 
of the eggs provided, it is always most safe to break 
them before cooking. For invalids the very safest 
way is to drop the egg from the shell without dis¬ 
arranging its form, into water boiling in a shallow 
dish. A few minutes’ boiling is sufficient, and no 
dressing is really necessary except a trifle of salt 
for those who eat everything salted, though of 
course good butter and pepper may be added, or 
the egg may be carefully laid upon a slice of toast. 
For a family of children it is often more convenient 
in all respects to serve eggs in scrambled form or 
in omelettes, than cooked separately. Some chil¬ 
dren are notional, and will not eat the white of the 
egg, others think they dislike the yolk, but when 
they are both cooked together, they think nothing 
about it, but eat with pleasure all that they can get. 
In most recipe books the directions for scrambling 
eggs advise a “good piece of butter” with which 
to cook the eggs, seasoning them with salt and pep¬ 
per and with chopped parsley if you choose and 
can. But if for any other reason you prefer it, you 
can use milk instead of butter, and for children this 
is best. The proportions used for an omelette are 
very good, “a cup of milk for six eggs.” This in¬ 
creases the quantity. The eggs are broken but not 
beaten, and are stirred simply to mix well and pre¬ 
vent burning while cooking. 
Omelettes are not common in the country. The 
usual recipes are enough to frighten one, because 
they enjoin extreme caution lest the omelette may 
fall or be heavy. At our house we have always had 
good success-with the following recipe, perhaps be¬ 
cause of the flour or corn-starch used, perhaps be¬ 
cause we baked it in the oven in a shallow dish, 
which we set upon the table, and so had no trouble 
about turning it over or turning it out: 
“ Six eggs, the whites beaten to a sriff froth, the 
yolks well beaten; one teacup of warm milk, in 
which a small bit of butter is melted ; a table-spoon¬ 
ful of flour or corn-starch, wet to a paste with a 
little of the milk, and stirred into the cup of milk ; 
a teaspoonful of salt and a little pepper. Mix to¬ 
gether, adding the whites last; bake immediately.” 
