AMERICAN AGRICULTURIST. 
167 
Madder, is to poke ’em with sharp sticks A novel con¬ 
nection between Phytolacca and Rubia. 
Currant Wine. —There is always a market 
for it in this city. The price depends upon quality. There 
are men who make a business of disposing of all such 
products of the farm and garden, who would sell it prob¬ 
ably to better advantage than the producer. 
Cotton in Caraccas.-Mr. J. E. Willet, an 
extensive planter of New Granada, assures us that he 
produced last season 2,500 pounds of cotton of excellent 
fiber upon two acres of land, at a cost not exceeding $25 
for cultivation. The world will furnish cotton somewhere. 
Making' Wines. —Messrs. Clark, Selden, 
and others, Onondaga Co., N. Y., wish instruction about 
making wines. Strawberry, currant, gooseberry and 
raspberry wines and cordials are made after different 
recipes, scarcely any two people following the same. 
They vary from 1 quart pure juice to 3 quarts water 
from 1 pound of sugar to the gallon, to 3 or even 4 
pounds, and of course the wines vary from very mild 
wine-like beverages to sweet, strong cordials. A very sat¬ 
isfactory currant wine is made by using half water, half 
pure juice, with 2 pounds of white sugar to the gallon. 
After the juiGe is expressed from fully ripe well mashed 
fruit, let it come to the air as little as possible, add the 
water and sugar together, and'put it in a perfectly cleansed 
barrel or other large close vessel, the larger the better, in 
a cool cellar, filling within an inch or two of the 
bunghole, over which lay a cloth, until the fermentation 
has nearly passed. Preserve in a keg or domijohn, simi¬ 
larly treated, enough to fill the barrel full, when the fer¬ 
mentation has nearly ceased, at which time (after 1 month) 
it may be bunged up, leaving only a small vent at the 
bung. It may be bottled in October, or stand a year or 
two on the lees. 
Preserving Eggs. —C. N. Bement, in an 
article in the Genesee Farmer, says that eggs for preser¬ 
vation should be removed from the nest daily, and laid 
down as fresh as possible. A good way is to pack them, 
small end down, in stone jars, and pour on strong lime 
water in which two handfuls of salt to four gallons of the 
lime-water are dissolved. Keep in a cool, dry situation. 
Good Keeping Pumpkins. —We have 
now (May 15th,) on our Exhibition tables, a large pine ap¬ 
ple pumpkin (60 lbs.) raised in Monmouth Co., N. J., last 
season and presented to us in Autumn by Mr. S. B. Con¬ 
over, of Washington Market. The pumpkin is perfectly 
sound, and would apparently keep much longer, but we 
wish to plant the seeds, as they can not be found at seed- 
stores. A pumpkin of this kind proved excellent when 
made into pies earlier in the season. 
I>estvoying Moles and Gophers.—J. 
Kearns, of San Andreas, Cal., rids his grounds of these 
destructive pests, by sinking tin cans (lard cans 3 to fi 
inches square, and 10 inches deep,) below their burrows. 
Once in they can not get out, and he has taken 6 to 8 at a 
single haul. It is advisable to put small pieces of turnips 
or other vegetables in the cans to attract the gophers, and 
after the can or earthen pot has been sunk even, the run 
should be cleaned out and a board or stone laid over the 
top, a little above the track to shut out light, covering the 
whole with earth. Mr. IC. also poisons them by burying 
in their runs potatoes in which strychnine is inserted. 
^quasli Bugs, (writes “J. B. S.”, Hilsboro’ 
Co., N. H.,) will crawl on cool nights under pieces of 
board laid upon the ground among the vines, where they 
may be found and killed in the morning. 
Scale #n Apple Trees.- W. Gutteridge: 
Your trees are covered with ‘bark lice’ or ‘ scale’, as the 
twig sent abundantly testifies. The trees will be greatly 
injured if not killed, unless the insects are destroyed. 
Make a strong soap suds, with 1 pint of soft soap to 2 
quarts water; or 1 lb. potash to 1 gallon of water, and 
wash the affected parts thoroughly in May or June with a 
scrubbing brush and the liquid. Illustrations and full di¬ 
rections were given in Dec., 1857. 
The “Stnyvesant Pear Tree.”— 
This noted tree, 200 years old, standing at the corner of 
Third Avenue and Thirteenth Street, this City, we found 
putting forth its blossoms on the 6th of May, or 12 days 
later than last year. 
Agricultural College of Pennsyl¬ 
vania— Change of Name.— This institution was at 
first chartered as the “ Farmers’ High School of Pennsyl¬ 
vania.” The requisite legal steps having been taken, the 
Trustees at a meeting on May 6th, changed the name to 
that of the “Agricultural College of Pennsylvania,” the 
latter name better representing its character and associat¬ 
ing it more directly with similar institutions. 
Flower SSiow of tine ISrooklyn 
Horticultural Society.—Lovers of flowers enjoy 
a great treat, once a year, at the Spring show of this flour¬ 
ishing Society. This year the exhibition was very well 
sustained in the departments of rare and beautiful exot¬ 
ics. Beautiful leaved plants were in profusion from the 
magnificent Cyanophyllum, 8 feet high, with leaves thirty 
inches long and 10 wide, to the beautiful Sonerilla, of 
which we gave a picture in the last Agriculturist. The 
show- of Orchids was excellent; of Daphne cneorum, 
there were some noble plants; and Azaleas in great per¬ 
fection, made the room glow with their many tints. There 
was a most instructive show of Ferns, which was par¬ 
ticularly rich in those of variegated foliage. There was 
a Mocha coffee tree in fruit, and Palms in variety; Roses, 
Pelargoniums, and many very rare and more common 
green-house plants, with hanging baskets, moss baskets, 
Wardian cases, etc., made it one of the finest exhibitions 
we have ever had on this Continent. 
iMformstiloii Wanted About BSees. 
—“ J. W. H.” Hartford Co., Conn. Langstroth on the 
Honey-Bee, is clear and practical in its instructions, 
(price $1.25.) Quinby’s Mysteries of Bee-Beeping, also a 
good, common sense book, (price $1.) Both should be 
perused by those studying the nature and habits of the 
bee, and either will be a safe guide. 
Massachusetts AgTicultnre.—The An¬ 
nual volume containing the report of the Secretary of the 
Board of Agriculture, with reports and valuable statistics, 
is received from the Secretary, Mr. Flint. It contains a 
very interesting account of the native Mammalia of the 
■State, and their relations to agriculture, from Mr. E. A. 
Samuels, who has had charge of this department of the 
State collections, which, including all branches of Nat¬ 
ural History, are now under the charge of the Board of 
Agriculture. The reports of Dr. Loring, chairman of the 
committee on cattle breeding and feeding; of Mr. R. S. 
Fay, on the protection of sheep and against dogs; of Mr. 
J. S. Grennell, chairman of the committee on the wastes 
of the farm, are very valuable contributions to agricul¬ 
tural literature. We can not express too highly our ap¬ 
preciation of the successful efforts of the Mass. Board of 
Agriculture, and of Mr. Flint, in particular, under whose 
auspices during the past year not only the volume before 
us, but the excellent edition of “ Harris’ Insects,” and the 
“ Manual of Agriculture ” have been given to the public. 
Country Mouses.—We have frequent in¬ 
quiries in regard to plans for building country houses. 
Our friends who purpose building will do well to consult 
Cottage Residences and Cottage Grounds, by Downing. 
(Price $2.) It is full of practical, good hints. 
Wool Growing- States—Sheep Kook. 
—“ What State is best adapted to wool growing ?” “ A 
Subscriber ” of this City is the inquirer, and to him and 
others we must say we can not tell. Sheep will do well 
every where, in every State and Territory in this broad 
land from the Aroostook to the Sacramento; and from the 
Gulf to the great Lakes, on the plains of Texas, Kansas 
and Colorado, wool can be more cheaply produced than 
anywhere else-. Distance from market, is the disadvantage 
which the producer has to contend against, and the actu¬ 
al profits of wool raising in Vermont, Pennsylvania, Ohio 
and Michigan, depend so much-upon the care the flocks 
receive, that it is impossible to tell where with a given 
capital the most money can be made, which in the view 
of the farmer is the measure of the adaptedness of any 
district to wool growing. Randal & Youatt on sheep, 
bound together under the title of “ Shepherd’s own Book,” 
(price $2.00) is a book to be recommended. 
New' Kook on Grape Culture.—Just 
as we go to press, C. M. Saxton places upon our table 
an attractive ■ work on the Garden and Vineyard culture 
of the Grape, by John Phin. It is very fully illus¬ 
trated with new engravings, and is intended to supply 
a great want. We are pleased with it in the main, so far 
as we have investigated its merits, but of course„before a 
thorough perusal, must withhold special commendation. 
In typographical execution, it leaves nothing to be desired 
in a book of 375 pages and more than 100 engravings, 
which costs but $1.00. It may be obtained at this office by 
mail or otherwise. 
IPrisoM Fife at Kiclunond.—'We have 
received and perused with great interest, the stirring nar¬ 
rative of Lieut. W. C. Harris, of Baker’s California Reg’t. 
who was taken prisoner at Balls Bluff. It appears to have 
been written in all truth and soberness, and must exalt 
the patriotism, and warm the sympathies of all who read 
it. The sketches were written in the famous Tobacco 
Warehouse, and brought here sewed into the lining of an 
overcoat. The book is an 8 vo. of 175 pages. Published 
by G. W. Childs, Philadelphia. Price $1. 
Poultry Kook.— Fowls are • not only very 
useful and a source of great agricultural profit, but of 
great beauty, and their intelligent culture is fraught with 
interest. To poultry fanciers, we can hardly recommend 
a book more certain to give satisfaction than Bement’s 
American Poulterer’s Companion, one of the starred 
books on our list. Price $1.25. 
Chinese Sugar Cane. 
Tlie Journal of the Illinois Agricultural Soci¬ 
ety publishes a prize article on the culture of 
Sorghum, and its manufacture into syrup and 
sugar, by E. F. Newberry, from which we extract 
and condense the following : 
The richest soil gives the largest growth of 
cane, but not the sweetest, and the syrup will 
rarely grain. Mr. N. found that cane from the 
post-oak fiats, and from the red clay soil near 
the timber was much superior in richness to that 
from the black mold of the prairies. Sorghum 
proved superior to the Imphee, and to keep it 
pure, it should be planted at least a quarter of a 
mile distant from broom-corn or “ chocolate 
corn.” Seed should be gathered from the ear¬ 
liest patches, should be fully ripe, and only the 
upper half of each head be planted, as that por¬ 
tion produces the most vigorous canes. 
The time of planting varies with the season, 
but it may safely be put in a week or two before 
corn. A piece planted the first of March was 
frozen in for nearly a month, but yielded a 
good crop of cane, which made a superior qual¬ 
ity of light colored syrup. Fall plowing is 
advisable, repeating it in Spring, and harrowing 
thoroughly. With abundance of land and scant 
labor it is better to cultivate in hills 3 feet apart 
in 4 feet rows. Soak the seed in warm water for 
12 to 16 hours and then bury in sacks in the 
earth until it sprouts. Roll in dry plaster or 
ashes if it sticks together. Drop 10 to 15 seeds 
in a place and cover one inch or less. When 
one inch high, go through with a harrow having 
the front tooth removed so that the harrow may 
go over to each row, and follow with the hoe. 
Continue to harrow, or use the cultivator and 
tend like Indian Corn, thinning to 5 or 8 stalks 
per hill when 4 inches high. 
Six to ten days before cutting strip off the 
leaves. This causes the cane to ripen quicker 
and gives a richer juice. A quick blow with a 
long wooden knife will strip it rapidly. Do not 
top the cane until it is fully ripe; then take off 
the two upper joints with the seed head—and 
at the same time cut up the cane. There is very 
little juice in the top of the stalks, and that ol 
poor quality, and incapable of crystalizing. 
Cut the cane as soon as the seed is well ripen¬ 
ed, and grind as fast as possible. The uncrush¬ 
ed canes may be kept for months if protected 
from frost by covering or housing, while even a 
slight freezing, especially before cutting, will 
give the syrup a bitter, smoky flavor. The 
grinding mill should be very strong, with two, 
or better, three rollers—upright if driven by 
horsepower. Let the juice run from the mill 
through a wire sieve into the barrel or vat. 
Cook’s evaporator is recommended, and a rapid 
ebullition, using the skimmer, is the best method 
of clarifying. Boil down three-fourths in the 
evaporator, and finish in a large shallow oblong 
pan over a brick or stone arch, into which it is 
poured through a strainer. Keep up a brisk 
heat under the finishing pan,, until the syrup 
bubbles like mush, emitting little jets of steam. 
It is then run into the cooler in a finished state. 
To make sugar, reject the upper half of the 
stalk and boil rapidly, as soon as the juice is 
pressed out. Pour the thick syrup into large 
shallow pans or coolers, and stir briskly until 
cool enough to bear the finger. If it does not 
begin to grain in a day or two, place in a room 
heated to 80° or 90°, in open barrels with the 
lower end bored and plugged in several places. 
The barrels should stand on blocks so that the 
plugs can be drawn to let the molasses drain off 
when the contents have sufficiently granulated. 
