324 
FOREIGN AGRICULTURAL NEWS. 
Ionian Agricultural l&ms. 
By the steamer Asia, we are in receipt of our for¬ 
eign journals to the 1st of September. 
Markets. — Ashes have fallen. Cotton , ^d. to \d. per 
pound, lower. Corn , a trifle better. In other pro¬ 
ducts there is no change. 
Quantity of Bonedust Applied per Acre. —Lord 
Ducie, of England, it is stated, applies from sixteen to 
twenty bushels of rough bonedust per acre.— Agricul¬ 
tural Gazette. 
To Destroy Mildew on Grapes. —Dust flour of sul¬ 
phur on the white spots, the moment they are observ¬ 
able.— Ibid. 
Death of Delile. —The French journals announce the 
decease of M. Raffeneau Delile, the celebrated botanist, 
who accompanied the scientific expedition of Bona¬ 
parte into Egypt, and afterwards published an account 
of the plants observed on that occasion. 
Prolific Sow. —We have in our possession a sow 
that has had, in six successive farrows, the following 
numerous progeny:—1st, 18; 2d, 18; 3d, 19; 4th, 
20; 5th, 17; 6th, 19; making a total of 111 in two 
years and six months.— Agricultural Gazette. 
Dairy Management. —Scrupulous attention to clean¬ 
liness is an essential of dairy management—the scald¬ 
ing cleansing, and rinsing of the dairy vessels being of 
the greatest importance. Ho stable and drain should 
be near it, and the cheese itself, where possible, should 
be separated from it.— Ibid. 
New Steep for Seeds. —“ La Presse,” of Paris, speaks 
of some marvellous wheat obtained by the Messrs. 
Dusseau, by steeping the seed in some new preparation, 
which wheat is destined for the purpose. The mag¬ 
nificence of this grain, both in straw and ear, is repre¬ 
sented as having excited universal admiration; and it 
is expected “ to do the greatest honor to French agri¬ 
culture.”— Gardeners' Chronicle. 
The Brazilian Coffee Trade. —Forty-two years ago 
the annual crop of coffee in Brazil, did not exceed 
30,000 bags; and even in 1820, it only reached 100,- 
000 bags. About that time, the high price of coffee in 
England, superadded to the diminished production in 
Cuba, stimulated the Brazilian planters to extend its 
cultivation, and in 1830 they sent to market 400,000 
bags, or 64,000,000 lbs.; and in 1847, the enormous 
quantity of nearly 300,000,000 pounds. 
Extraordinary Large Sale. —Some time since, a 
person in the neighborhood of Keeswick, having sev¬ 
eral hives of bees to dispose of, and being desirous to 
attract purchasers, caused a placard to be printed, 
announcing a sale, with these glaring head lines: 
Extraordinary sale of live stock, comprising no less 
than one hundred and forty thousand head, with an 
unlimited right of pasturage.— English Paper. 
Temperature at which Eggs Freeze. —An examina¬ 
tion of the rates at which heat was lost by the several 
eggs, exposed to temperatures varying from zero to 
10° Fahr., showed that fresh eggs, though they resist 
freezing longer than any others, lose heat more quickly ; 
and that their resistance to freezing is due to the pecu¬ 
liar property of their albumen, the temperature of 
which may be reduced to 16° Fahr., or much lower 
without freezing, although its proper freezing point is 
at, or just below 32°. Other than fresh eggs lose heat 
comparatively slowly, but freeze as soon as their tem¬ 
perature is reduced to 32° ; fresh eggs lose heat more 
quickly, but may be reduced to 16° or lower; then, at 
the instant of beginning to freeze, their temperature 
rises to 32°.— Agricultural Gazette. 
Cidtivation of Pine Apples. —Maintain an artificial 
heat in your fruiting pinery of from 70° to 85° by day 
and from 65° to 70° by night. This temperature will 
be exceeded naturally, in hot weather, unless you take 
means to prevent it, by shading during sunshine, and 
giving an by night; both of winch practices, under 
skilful management, are good. The thermometer 
must be your guide as to the time for applying artifi¬ 
cial heat, in the morning and evening. The bottom- 
heat for fruiting pines should be from 80° to 85°, at 
the depth of 9 inches from the surface. If you cannot 
obtain this heat by adding a few inches of tan to the 
surface, between the pots, then it will be necessary to 
remove the plants, turn the old tan, and add a sufficient 
quantity of fresh material. We presume that you 
have no tanks for bottom heat, which would save 
you this trouble and expense, as well as prevent 
the plants from being checked every time they are 
taken out of the pits.— Gar denerd Chronicle. 
A New Agricultural Plant .— Jute, (Carchonis cap¬ 
sular is,) is an annual fibrous weed, now extensively 
cultivated in India, and imported into England for the 
purpose of manufacturing cotton bagging, carpets, and 
similar fabrics. It has sufficient strength to adapt it 
for use as cordage; but its tendency to rot, when ex¬ 
posed to wet, renders it unfit for this purpose. The price, 
on its first introduction into Europe, was §150 per ton, 
now from $50 to $75. Another species of this genus, 
the C. olitorions, is also used for the same purpose. As 
both these varieties are natives of a southern clime, we 
suggest the propriety of our southern friends testing 
its cultivation south of the profitable limits for the 
growth of hemp and flax. 
For the purpose of anticipating any inquiries that 
may be made on this subject, we say we are not 
aware of any of the plants in this country, and the 
only way of procuring them, probably, would be 
through some one visiting, or resident in its native 
country. 
Adulteration of Coffee. —At one of the recent meet¬ 
ings of the Botanical Society of London, a paper was 
read by Dr. Arthur Hassall, “ on the adulteration of 
coffee. He proceeded to detail, in a tabular form, the 
results of 34 examinations of coffee of all prices. From 
these, it appeared that the whole of the coffees, with 
two exceptions, only, were adulterated; that chicorv 
was present in 31 instances, roasted wheat in 12, col¬ 
oring matter in 22, beans and potato flour in one, 
only; that in ten cases, the adulteration consisted of 
but a simple article, in twelve of two, and in ten, of 
three substances; that in many instances, the quantity 
of coffee present was very small, and in others, not 
more than a fifth, fourth, half >e and so on. Contrasting 
chicory and coffee, it was observed that while the cof¬ 
fee berry contains a quantity of essential oil, visible in 
small drops in the cells, and upon which the fragrance 
and the active properties mainly depend, not a trace of 
any similar oil is to be found in the chicory root. The 
properties of coffee are those of a stimulant and tonic, 
with an agreeable flavor and a delicious smell, in all 
which respects chicory is very greatly inferior. The 
adulteration of coffee with wheat, bean, and potato, Dr. 
Hassall considers to be altogether indefensible, since 
the substances have not one of the properties of coffee, 
belonging to them, and observed, that if the employ¬ 
ment of chicory be deemed in any respect desirable, it 
should be sold openly, and not as at present, surrepti¬ 
tiously, and under the names of Ceylon, Berbice, Costa 
Rica, and Mocha Coffees, <fcc. The paper concluded 
with a hint addressed to coffee drinkers, that the coffee 
should be ground fine, in order to facilitate the libera¬ 
tion of the essential oils contained in the cells of the 
berry, and that an infusion, and not a decoction of it 
should be made, in order that the perfect flavor may 
! be obtained. 
