THE CULTIVATOR. 
healthy joining might, by care, be effected. In the 
case of animals, indeed, such joinings are rare, because 
rarely tried; but in garden plants they are exceeding¬ 
ly common; for the purpose of continuing esteemed 
varieties of fruits and flowers, accidentally produced 
by cultivation, as well as for forwarding the fruiting 
of young trees—since seedlings require years to ar¬ 
rive at a bearing state. 
On examining the joining of a graft about a fort¬ 
night after it has been made, I have found, as in a 
healing finger-cut, a number of small roundish grains, 
in form of a thin layer, produced from the thickening 
of the pulp, and destined to form the hard substance 
which in general projects a little externally, and the 
scar differs in appearance from the other parts of the 
bark. It is, however, only in the space between the 
pulp-wood and the bark that the uniting substance is 
formed, and i herefore it is evident the slip to be graft¬ 
ed must have this part applied to the same part of 
the stock, and, if these differ in thickness, at least on 
one side. 
BINDING OF THE GRAFT. 
When the joining has been made by cutting and 
properly fitting the bark of the slip to the bark of the 
stock at least on one side thereof, it must be bound 
so as to prevent this junction from being deranged. 
This is usually done with a ball of three parts of clay 
free from stones, well worked with one part of fresh 
horse-droppings and a little finely chopped straw, the 
whole about an inch thick, and two inches or more in 
length, being tied with a ribband Gf bass. 
The principle upon which this is done, is to prevent 
the oxygen of the atmosphere from getting to the fluid 
pulp at the joining, where it would unite with the car¬ 
bon and form carbonic acid gas, and thereby rob the 
pulp of its solidity. The exclusion of light is neces¬ 
sary on the same account, for, as in the case of a fin¬ 
ger-cut, the oxygen would unite with the carbon and 
prevent the thickening of the matter from the blood. 
On the same account, moisture, by supplying oxygen, 
would be injurious ; and dryness might act both by 
exhausting the pulp and by. causing the edges of the 
bark to shrivel and gape, which would facilitate the 
entrance of the air with its oxygen. 
It must be obvious from this simple principle, (ne¬ 
ver, that I am aware of, before stated with reference 
to grafting,) that no composition, whatever may be 
said of its^peculiar power' of healing, can act in any 
other way than this; any more than the farrago of 
plasters and salves for healing flesh wounds and cuts, 
which are only good in so far as they keep the lips of 
the wound together, and exclude oxygen and light. 
[The following communication was received after our 
paper for February, was at press. We therefore give 
it in our supplement, and we do it with pleasure, as 
the readiest means of correcting the mistatement 
which it imputes to our correspondent.— Cond. Cult.'] 
Hon. Jesse Buel —Dear Sir—The undersigned 
members of the executive committee of the American 
Society for the Diffusion of Useful Knowledge, beg 
leave to state to the readers of the Cultivator, that 
the charges by an anonymous correspondent, in the 
January number of that paper, against the society, 
and those charged with the management of its affairs, 
must have arisen from a want of knowledge of the 
operations of the institution, and are without any 
foundation whatever. 
The committee will make a more particular reply 
in the March number of the Cultivator. The num¬ 
ber of gentlemen acting on the committee, and the 
intervals of their meetings, make it impracticable to 
forward an answer in season for the next number. 
Passed in Committee, January 18, 1839. 
Cha’s Sam’l Stewart, 
Geo. F. Allen, 
John T. Gilchrist. 
Cornelius Baker. 
John Torrey. 
Gorham D. Abbott. 
James Brown, 
Thomas Cock. 
A. P. Halsey. 
J. Proudfit. 
John A. Vaughan. 
[The following, like the preceding communication, came 
too late for its proper place in the Cultivator. We 
give it without comment—leaving the reader to 
form his own conclusions of the matters in contro¬ 
versy, and to impute blame, if any is called for, where- 
ever he may think it ought to attach. We only 
say, we believe we have much yet to learn, in regard 
to the relative merits of the different species and vari¬ 
eties of the mulberry.— Cond. Cult. 
J. Buel Esq.—In the January number of the Cul¬ 
tivator, is a long article purporting to be editorial, 
containing reflections upon Samuel Whitmarsh and 
D. Stebbins, saying however: “ We do not mean to 
charge these gentlemen with wanton deception, for 
we have a high opinion of their standing, yet there 
is something so contrary to received opinions, that we 
cannot pass them as current truths, without asking 
for some explanation and demurring at the asser¬ 
tion of Mr. W. “ that the Alpine is the kind universally 
used in France and Italy,” and for authority to the 
contrary, the declarations of Gen. Tallmadge, and oth¬ 
ers are offered to show, that the black and white mul¬ 
berry are most used. But by late intelligence, how¬ 
ever, from Europe, the Alpine mulberry is recognized, 
as well as the morus multicaulis, for American market. 
Yet it is not of a fig’s consequence to us, what kinds 
of mulberry are known or used in Europe, provided 
we have the same, or others, congenial to our climate, 
and producing the best of foliage in equal abundance 
and quality for growing silk. 
Mr. W. was sent out by the Northampton Silk 
Company, (as understood) to visit the most noted 
silk districts, to inform himself as fully as practicable, 
on the whole subject of growing and manufacturing 
silk, which of course would involve inquiry for the 
best kind of mulberry for our use. 
In the next place, the motives of Dr. Stebbins are 
called in question, for advertising the Manilla multi¬ 
caulis, the Canton, the Alpine, the Asiatic, the Smyr¬ 
na, the Brussa, Dandolo and others ; about which, the 
editor says: “ Now we protest against the fabrication 
of new names for old things—whether it be from ig¬ 
norance—for novelty, or to subserve the interest of 
the trade”—rather crude suggestions however. Al¬ 
though it has been sometimes said, that we are to judge 
others by ourselves. He considers the Alpine, Asiatic 
and Smyrna, to be absolutely of new coinage, “ that 
this unnecessary multiplication of names, tends to mys¬ 
tify the business—to deceive the public, and retard a 
useful branch of national industry, and believes 
that all named in the Doctor’s advertisement, are 
merely varieties of the white mulberry, &c.” 
Thus, the editor substantially confirms, what is 
stated in the advertisement about the morus mul¬ 
ticaulis, Brussa and Dandolo mulberry. And here 
it may be observed, that by no fair construction of 
language, does it any where appear that there is any 
“ insinuation ” made, that among the trees named, 
or alluded to in the advertisement, that any of them 
are “ unfit for the entire subsistence of the silk-worm, 
and the production of excellent silk.” The sugges¬ 
tion appears wholly gratuitous on the part of the 
editor. 
I am sorry that the words, “nei'her ingenuous or 
true," have been so applied by him, nor can see any 
particular necessity or use of the following sentence, 
unless it be for the purpose of personal abuse : “We 
have no objection that Doctor S. should puff his own 
wares, or his own kind of trees.—but we do object 
to hi3 doing it to the prejudice of others and of truth.” 
This same sentence of the judge, without trial by ju¬ 
ry, appears to be rather arbitary, for only saying: 
“ the Brussa and Dandolo appear to be selected white 
mulberry”—while the judge may say with impunity, 
and without being charged of “ doing it to the preju¬ 
dice of others and of truth”—for he asserts that he 
“believes that all which are named in the advertise¬ 
ment, are merely varieties of the white mulberry.” 
Others have advertised more kinds of mulberries 
than was contained in the advertisement, and never 
a complaint. 
Nurserymen advertise a great variety of apples, 
peaches, plums, pears, &c. One list enumerates 317 
different kind of pears—228 of apples—154 of peach¬ 
es—66 of plums—68 of cherries—all of excellent 
quality, and probably if asked the reason—would say, 
to distinguish one from the other, called good, better 
and best, and each bearing a different name. 
Doctor S. had the pleasure of eating some delici¬ 
ous fruit, from the garden of the judge, which were 
called by different names, “although of the same fa¬ 
mily,” and had no idea of accusing him of “the 
fabrication of new names for old things,” or that the 
names were of “new coinage.” 
If the advertisement had been published with the 
criticisms, the public would have seen that the Man¬ 
illa multicaulis, the Canton and Alpine, were so called, 
to designate the places of origin—the same also might 
be said of the oihers. 
And now disclaiming any pretence of puffing my 
own trees to the prejudice of others and of truth, l 
would venture to ask, if it might not be gratifying to 
many of your readers, to see the advertisement pub¬ 
lished? and let them judge of its mystification: I 
have the pleasure to state, that all the names given 
in the advertisement, have been, and are, recognized 
by numerous orders from the empire state—from the 
remote south and west—from the east and north— 
where the Canton, Asiatic and Alpine, in particular, 
have become favorites, for cultivation and for making 
silk. No fear therefore, need be entertained by 
either of us, that the public will be deceived, or a 
useful branch of national industry retarded. Such, 
however, is the opinion of your respondent, with sen¬ 
timents of due respect. 
DANIEL STEBBINS. 
Northampton, January 21,1839. 
l r onus M en’s Department. 
Chemical Catechism—Chapter VII. 
[From Far lies’s Chemical Catechism.] 
OF ACIDS. 
What is an acid ?* * * § 
Most of the acids are substances which produce 
that sensation on the tongue which we call sour; but 
some substances are classed with the acids which 
have not this characteristic—though they possess 
some of the other properties of acids. 
What are the properties of acids ? 
Acids change the blue, green, and purple juices of 
vegetables to red; and combine with alkalies, earths, 
or metallic oxides, so as to form those compounds 
called salts. 
What is the origin of acids ? 
Most of the acids owe their origin to the combina¬ 
tion of certain substances with oxygen,f which has 
been called the acidifying principle. 
How is it known that oxygen imparts acidity ? 
This is built upon analogy; for it is found that 
most of the acids contain oxygen, and that they lose 
their acidity exactly in proportion to the quantity of 
oxygen which is taken from them.J 
Are there any other means of ascertaining this ? 
Yes : some acids may be decomposed, and depriv¬ 
ed of their oxygen, and others may be formed by a 
direct combination of oxygen with certain radicals. 
Do the same radicals always combine with an equal 
portion of oxygen ? 
No: some of these acidifiable radicals combine 
with different proportions of oxygen, and consequent¬ 
ly produce different states of acidity.J 
How is this difference distinguished ? 
When two acids have the same radical, but con¬ 
tain different quantities of oxygen, they are distin¬ 
guished by their termination. The name of that which 
contains most oxygen ends in ic, the others in ous.— 
Thus we say sulphuric acid, and sulphurous acid; 
phosphoric acid, phosphorous acid. 
What substances are capable of being ac idified by oxy¬ 
gen ? 
The mineral, the vegetable, and the animal king¬ 
doms, all furnish bases or radicals, which become 
acid by their union with oxygen.|| 
Do all the acids owe their acidity to the presence of 
oxygen ? 
The greater number of the acids are evidently in¬ 
debted to oxygen for their acidity, but there are sub¬ 
stances that possess acid properties which contain no 
oxygen. Until lately, there were also three acids 
whose composition was unknown. 
How are the acids classed by chemists ? 
The acids were formerly divided into three classes, 
viz. the mineral, the vegetable, and the animal acids; 
but the more useful and scientific way of dividing the 
acids is. into two classes only. 
How are the acids now divided 
The undecomposable acid, and those which are 
formed with two principles, are comprised in the first 
class ; while those acids which are formed with more 
than \two principles compose the second class. 
* The acids differ from each other in their appearance and 
properties as much as any class of bodies we are acquainted 
with: it is therefore difficult to give a definition of an acid— 
In general they are liquids, but some of them take a solid, 
and others a gaseous form : some are mild, others corrosive; 
some are pungent and volatile, others are fixed and inodorous. 
f The substances which are combined with oxygen to form 
acids are (in all the decomposable acids) combustible sub¬ 
stances. Indeed several of the acids are the product of com¬ 
bustion:—witness the sulphuric, the phosphoric, &c. Five 
of the metals, and the other simple combustibles, hydrogen 
not excepted, are all convertible into acids. 
f Many of the acids may be decomposed, and deprived of 
their oxygen, by combustible bodies. Any combustible body, 
that has a greater affinity for oxygen than oxygen has for the 
radical of the acid, will decompose that acid. Charcoal, 
when made red hot, will in this way decompose sulphuric 
acid. 
§ The first portion of oxygen converts some bodies into 
oxides, as is the case with carbon, forming carbonic oxide ; 
and sulphur, forming oxide of sulphur: the second into that 
class of acids of which the specific names drawn from their 
particular bases terminate in ous, as the sulphurous acid: the 
third degree of oxygenizement changes some of these into 
that division of acids which are distinguished by the termin¬ 
ation in ic, as the sulphuric acid, &c. In like manner we 
have oxide of phosphorous, phosphorous acid and phosphoric 
acid. 
|| The mineral acids are generally formed with a peculiar 
base and oxygen; the vegetable acids, with carbon, hydrogen, 
and oxygen; while the animal acids are composed of the same 
substances united with nitrogen. 
Some of the mineral acids are decomposable, as already 
mentioned, by charcoal heated to redness. Some of the ve¬ 
getable acids are also decomposed, and reduced into water 
and carbonic acid, by leaving them in an exposed situation 
to the action of their own principles: others may be changed 
into different acids, by imparting or abstracting a portion of 
oxygen. 
If Those acids of the first class, which are formed with 
two principles only, are composed of oxygen and some other 
substances which is called their radical. The acids of the 
second class are composed chiefly of oxygen, hydrogen, and 
carbon; though some of them contain a portion of nitrogen, 
as mentioned in a former note. 
