1863 .] 
AMERICAN AGRICULTURIST. 
293 
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IVankiu or China Sheep.— J. S. M.,and 
others. We have never discovered anything in this breed 
of sheep to recommend them over others, except their 
prolificness, and this is probably offset by lack of vigor of 
constitution. They have been in the country some six 
or eight years, and have not been as much disseminated 
as one would expect, if as really valuable as claimed. 
Caked — Mrs. E. C. Wheeler, of Essex 
Co., N. J., says, take $ lb. of the green bark of the Bitter- 
Sweet (Solanum dulcamara), steep it in sufficient water 
to make a strong tea, drain off the liquid, add 1 lb. of lard 
to it, and let them simmer together to the consistence 
of lard; when cold, rub the affected parts thoroughly 
with the mixture, night and morning. A perfect cure 
will be effected in two or three days. The application 
has proved, upon repeated trials, equally as good for hu¬ 
man beings as for animals. 
G r easing Chickens.— Jos. Michencr re¬ 
marks on J. Bright’s chicken-greasing: “Of course ‘ itdoes 
not do to grease sitting hens with him or any one else, 
simply for this reason : it fills the pores of the shell, and 
the chicken smothers; but as soon as all the eggs are 
hatched that are likely to, take the hen off and grease hei 
as much as “ he or any one else” wants to, and I will in¬ 
sure him that the lice will die, and the chickens will live.” 
Husking Aids.— J. Scofield, Windham Co., 
Conn. Among the many contrivances to lessen the la¬ 
borious operation of husking corn, we know of nothing 
better than the “husking pin,” described in the Agricul¬ 
turist, Vol. XX, p. 9, (Jan. No.,) which may be of hickory, 
bone, or iron. It is held in the palm of the hand by a 
leather strap passing over the two middle fingers, and the 
pointed end is used instead of the thumb and finger nail, 
to open or part the husks. 
Packing’ Pork.— A subscriber wishes to 
know the best method of salting pork ; whether saltpetre 
is necessary for its preservation, and whether it is advis¬ 
able to repack it in the Spring ; also whether there is any 
reliable method of cleansing tainted barrels. Will some 
one having successful experience please contribute his 
method, and also answer the other queries named above. 
Killing Quack or Quitcli Grass.— 
S. K. Walkup, of Framingham, writes that he succeeds 
in destroying this pest by smothering it with old straw, 
hay, or other mulch. He covers it in the month of June, 
and succeeds in killing out the plant in about a month. 
Rats Again.— Isaac Hicks, of Queens Co., 
L. X., says that being much troubled by rats, he dropped 
some chloride of lime into their holes, and the rats have 
not been seen or heard of since. 
©eep Plowing for Potatoes.— A Long 
Island subscriber, M. Foley of Suffolk Co., placed some 
very fine Peach Blow potatoes upon our exhibition tables, 
with the remark that deep tillage and thorough working 
of the soil gave such potatoes, while those of his neigh¬ 
bors, on lightly stirred ground, with little tending, were 
literally “burned up” by the drouth. If deep tillage is 
good for the light soil of Long Island, still more will it 
benefit the heavier soils of the main land. 
Large Egg Plants. — Tbe purple egg 
plant, under skillful culture, frequently grows to a very 
large size. Several specimens on American Agriculturist 
Exhibition Tables weigh five and six pounds each. Among 
those shown by Wm. Simpson, of Westchester Co., 
N. Y., one weighs seven and one half pounds, but that 
yields the palm to a mammoth specimen grown by R. M. 
McGarretty of the same County, which measures 29>£ 
inches in circumference and weighs eight pounds and 
ten ounces 1 —The largest we have ever seen. 
Ripening Tomatoes.-J. Hussey, York 
Co,, Me. As there are frequently a few nights of frost in 
your vicinity, followed by warm weather, you can easily 
protect the unripe tomatoes with mats, quilts, horse 
blankets, etc., in threatening weather. A little care for 
two or three nights may keep them ripening for weeks. 
Or the plants may be taken up with earth around the 
roots, and set in a shed or cellar to ripen the fruit. 
Crab Apples.—J. W. Decker, Wayne Co., 
Pa. The red crab apples sent are very handsome, of 
large size and of good flavor. Considerable attention has 
lately been paid to the Siberian crab, and several seed¬ 
lings of promise have been sent out. One variety called 
the “ ilvslop crab,” brought in by H. A. Conger, Wal¬ 
worth Co., Wis., measures 5‘£ inches in circumference, 
is of a bright red color, eovered with a rich bloom, and is 
of fair flavor. The Crab Apple merits attention as a thrifty 
growing tree, ornamental in foliage, and flowers. The 
fruit, besides being beautiful, is valuable for preserving. 
Profitable Pears. —To-day (Sept. 11th), 
we have seen good Bartlett pears selling in Washing¬ 
ton Market, New-York City, for $15 to $18 per barrel, 
wholesale, and the dealer informed us that choice select¬ 
ed Bartletts would bring from $18 to $25 per barrel. Half 
a dozen large well grown trees would yield more profit 
than a whole acre of grain or other field crops, and per¬ 
haps more than an acre of apple trees of the same age. 
Unripe Grapes. — Grapes are usually picked 
before they are fully ripe. We have heard persons 
call the Isabella a poor, sour grape, simply because they 
commenced picking as soon as the fruit began to color, 
and the grapes were all gone at least a week before they 
would have been fully ripe. The Isabellas, particular¬ 
ly, should remain on the vines at least one week after they 
appear fully ripe. When designed for keeping, leave 
them uncut until in danger of freezing—a light frost will 
not injure them. 
Eall (“riiiiii!" of Grape Vines.— 
“ G. T.” Yes ; we like Fall pruning, and the sooner it is 
done after the first hard frost the better. If left until just 
before Winter sets in, and the weather should be cold all 
the time, the shoots will frequently bleed in Spring. 
The Cat Leaved Rlaekberry Again. 
—S. II. Halsey, Esq., of Astoria, L. I., has brought us 
specimens to show that this variety is, with him at 
least, a good bearer. The branches hang as full as need 
be, and the fruit is of good size. It is sweet, but has a 
flavor which will probably not please some persons. The 
vines are disposed to run to the length of 20 or 30 feet. 
Mr. H. keeps his cut back to about 6 feet, and has an 
abundance of fruit. See August Agriculturist, page 231. 
Flanting: Raspberries.—“ J. H. C.” As 
most of the cultivated sorts are only half hardy, it is bet¬ 
ter to plant out in Spring after they have been safely 
wintered. When set in the Fall, there is required the 
additional labor of covering them. 
Strawberries from Seed. — Ckas. A. 
Warren, New-Haven Co., Conn. Your seedlings proba¬ 
bly will not bloom until the third year. The runners 
should be kept off, and the plants be well cultivated in 
order to get as strong and vigorous stools as possible. 
Triomphe de Gaud Strawberries 
Productive. —J. R. Flink, Luzerne Co., Pa., was in¬ 
clined to rate this strawberry a poor bearer, after one 
year's trial. The plants were strong and healthy, and be¬ 
ing set in August, he looked for a full crop the following 
Summer, and was disappointed ;J but tending them well, 
and keeping them in stools, the result the next season 
was perfectly satisfactory. No strawberry will yield a 
full crop the first year after setting them out in Autumn. 
Small Fruits. —Mr. Knox of Pittsburg lias 
the largest and most complete “Small Fruit” plantation 
in this country, if not in the world. Others may have 
more of one kind, but he has all the small fruits—straw¬ 
berries, raspberries, grapes, etc., and a large amount of 
each. In passing through Pittsburg, in July, we made a 
hurried visit to Mr. Knox’s place, a little distance south¬ 
west of the city,—not to gather any special notes at the 
time, for we were too much worn down with the labors 
at Gettysburg—but to take a general look at the whole. 
We were highly pleased with what we saw, and shall 
take pleasure in making a future visit of greater length 
to study the small fruits where they are so well grown, 
and on so large a scale. 
California, Wines.— California is not only 
a wonderful country in its mineral products, but its 
agricultural and horticultural resources are constantly 
exciting our admiration. The European vine was intro¬ 
duced there by the early Jesuit missionaries, but its 
culture did not extend much beyond the grounds of the 
Missions until within a few years. Now that enter¬ 
prising Americans and Europeans have undertaken the 
culture, California bids fair to become one of the great 
wine-producing countries of the world. The products of 
her vineyards already find a place in this market. 
Lilium Brownii. —This is one of the most 
beautiful of the Japan Lilies; we have a fine speci¬ 
men of it from the grounds of A. S. Fuller, Esq., of 
Brooklyn. This sort is quite dear as yet, but we hope 
that this and the other varieties will soon be at a price 
which will bring them within reaeh of everybody. 
A Fretty Variegated Flant.— John 
Paddock, Houston Co., Minn., sends us Euphorbia mar- 
ginata raised from seeds from Pike’s Peak. We have 
seen acres of it in Texas, but never saw it In cultivation. 
We should be glad of some seeds. 
Seeds Received.— J. G. English, sends ns 
some seeds of a White Perennial Phlox, found in the 
Grand Prairie, Ill. We shall make a trial of them. 
Byeing with Sumach Rerries.— 
Mary Brown, of Rush Co., Ind., wishes to know how to 
colorn yarn with sumach berries. Who can tell her? 
Take Care of" the Sorghum.— Now 
that the crop is grown and already being worked up in 
some places, see to it that none goes to waste. If the 
crop cannot be ground and evaporated as fast as cut, 
stook it, either in the open field or in covered sheds—it 
will then keep good for weeks. It should be worked up, 
however, as fast as possible, grinding in a strong mill to 
press out all the juice. Evaporate in shallow pans as 
fast as ground, and no chemicals will be needed. The 
quicker the juice Is boiled and skimmed, the clearer and 
lightei colored will be the syrup. 
Sugar Evaporators.— As an indication 
of the extent to which sorghum growing is being carried 
on at the West, we may mention that one firm, Messrs. 
Blymyer, Bates & Bay, of Ohio, who manufacture the 
Cook’s Evaporator, are turning out 60 per week, and ex¬ 
pect to dispose of 1,500 to 2,000 for the incoming crop. 
Cheap Faint.— L. T. Nells, of Hamilton 
Co., Ohio, sends us the following recipe for a paint 
which he says is of German origin. He says it wears and 
washes well, is water-proof, and may be used for house- 
floors and out-door woik. The proportions for 400 square 
feet are: 2oz. Beeswax, I oz. Potash, % oz. Ochre, 1 
oz. unburned Terra de Sienna, and 6 pints of water: boil 
for two hours and apply it hot. 
Cleansing' Cemented Fruit Rottles. 
—Lucia N. Hall, of Ashtabula Co., Ohio, writes that 
upon noticing the directions given on page 231, August 
Agriculturist, she tried boiling the bottles in strong soap 
suds, and found it effectual. To prevent breakage, the 
bottles should be put in before the water is hot, and 
taken out after it has cooled somewhat. 
To Cleanse a White Crape Shawl. 
—A lady asks how this can be best done without danger 
of injuring the shawl. We do not know. Who does ? 
Rook for Self-Instruction in Latin. 
—Genie Belmonte. Either Harkness’ or Arnold’s First 
Lessons will answer your purpose. 
Farm Rook.— “ J. H. A,” Westchester Co., 
N. Y. You will find several good books on farm topics 
in our list published on one of the last pages of the paper, 
but there is no one book which so generally meets the 
varied wants of the farmer, (who should also know 
something of flower and vegetable gardening, and also 
fruit-growing), as a living periodical like the Agrintltur- 
ist, which notes, as they transpire, all the improvements, 
both in modes of culture and in the things cultivated. 
The Natural La^vs of Husbandry, 
by Liebiq. B. Appleton & Co. Perhaps no writer has 
done so much to excite an interest in the science of agri¬ 
culture as Liebig, and whatever comes from his pen will 
attract attention even from those who reject his theories. 
The present work contains the matured opinions of this 
distinguished author. Those who open it expecting to 
find a practical agricultural hand-book, will be disappoint¬ 
ed. It requires a certain amount of scientific knowledge 
to read the work understandingly, and those who have 
this requisite, will find in it much food for thought. The 
translator has probably made it less popular than the 
originalthus we find Amylum used instead of starch, 
and sundry other unnecessary displays of learning. The 
American reader should bear in mind that where corn is 
spoken of, wheat is meant. 
Heat Considered as a Rode of Mo¬ 
tion, by John Tyndall, F. R. S., etc. N. Y., B. Apple- 
ton & Co. This is one of the works of which there aro 
unfortunately too few—one in which the profoundcst 
views of a most difficult subject are presented to the 
comprehension of any intelligent person, in a perfectly 
plain manner, without departing from scientific accuracy. 
It is a charming book on a subject of universal interest, 
and the Appletons have done a good service in re-publish 
Ing it in such an elegant form. We mail It for ®2. 
