MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY JOURNAL. 
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; HCETICULITJFwAL SOCIETY OF BUFFAIO. 
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) This society bold its nineteenth exhibi 
> tion in that city the past week. The at- 
: tendance is represented as being good, and 
> the best feeling prevailing. The unusual 
) bad, cold weather of May this year, has 
j rendered the show of bulbous and other 
) flowers very meager, much more so than 
) at any previous May show, i he display 
^ of green house plants, was tine, and con¬ 
i' tributed much toward making amends for 
; a lack of flowers. The Executive Com- 
! mittee, acceding to the wish of many per- 
s sons, consented to have an exhibition of 
\ poultry under the auspices of the Society, 
at the same time. Judging from the list, 
the show was creditable to fowl industry. 
> The Society look forward to their June 
| meeting when every garden teems with 
' floral gifts, when roses, peonies, azaleas, sy- 
/ ran eras, and a multitude of nature’s richest 
) O . 
} gifts, shall contribute their sweet profusion 
to make up for the deficiencies of May. 
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i GRAFTING PEARS. 
\ Owing to the scarcity of pear seeds and 
c pear stocks, nurserymen are frequently temp- 
> ted to set the scions of the pear on apple 
) stocks. The pear grows as well and vigor- 
) ously when so placed, as it does in a pear 
l stock, but this vigor is but temporary, and 
> after a few year’s bearing the tree always 
s fails, and can never by any effort be made 
) again to flourish. There, seems to be a 
j want of constitution, so to speak, which no 
) attention or care can remedy. To set 
> grafts, therefore, in apple stocks, knowing 
\ the legitimate consequences, with a view to 
} dispose of them to the ignorant and unen- 
) lightened in such matters, is sheer dishones- 
\ ty. Purchasers should be particular to in- 
j quire whether the stocks are apple or pear 
; stocks, before they buy. 
The best substitute, probably, for the 
|) pear stock, is the root of the pear. These 
] may be obtained in almost any desired 
\ quantity when removing pear trees from 
j the nursery. Even the roots of old bear-’ 
> ing trees may be resorted to for this pur- 
; pose, as scions set in them do very well, 
/ and generally make good and healthy trees. 
/ Next to this the quince stock should be 
\ chosen. Although the pear is dwarfed on 
\ it, the fruit is improved in flavor, and the 
' trees come into bearing two or three years 
i earlier than when set in the apple or pear 
\ stock. As the scion when so placed, does 
j not develope according to its original nature, 
) the trees make beautiful linings to a walk 
> or border, and may be set eight feet apart. 
( On the quince as on the apple, the pear is 
1 comparatively short lived. It endures but 
a few years, and then as if smitten with some 
{ fatal and irremediable disease, fails not only 
’ to produce, but to respond to every effort 
) made for its resuscitation, 'and soon dies. 
, The white thorn gives good degree of vigor 
’ to the pear scion, and is preferable to either 
‘ of the afore-mentioned, as being both moi# 
hardy and more nearly allied in nature to 
the pear; but even this ought not to be 
j used, only in cases of extremity and when 
> pear stocks cannot possibly’be procured.— 
' Germantown Telegraph. 
_ _ ___ 
FACT FOR THE CURIOUS. 
Close in th e vicinity of Hudson, 0., is 
- an apple tree, which to my mind is quite a 
) prodigy in the world of nature, bearing, as 
| it evidently does, some five or six entirely 
■ different species of fruit, all interspersed 
I throughout the tree; so that upon the same 
limb are found fall, early winter, and three 
; or four grades of late winter apples. Those 
i keeping the best, are good as late in the 
l season as April. 
i The apples are generally fair, of good 
| size and an excellent flavor. This lat¬ 
ter quality, however, with the color and 
• shape, vary in the different species accord- 
] ing as they keep for a longer or shorter 
' period. Those ripe in the fall are of a red- 
> dish color and flat, and will not keep more 
, than two or three months; while those 
1 which keep till Feburary or even later are 
> much sourer, of a yellowish green color, 
and long,“so that the diameter of the apples 
! are completely reversed. There are about 
1 six different grades. The change from one 
■ to the other is but slight, yet sufficient to 
indicate with a good degree of definiteness 
' the class to which each apple belongs. 
( Those which become fit for use in Decem¬ 
ber are considered the best. 
The tree is a graft inserted when the 
stock was small, by sawing off the top. Its 
( branches do not shoot upwards as in the 
- case of most trees, but extend out hori¬ 
zontally. Grafts from this tree have been 
inserted upon two different trees in a neigh¬ 
boring orchard, and produce the same kind 
of fruit in all respects, and a similar top. 
Such are the facts relating to this singu- 
lar tree. Who will give an explanation 
{ of them?— Family Visitor. 
KILL TEE WEEDS. 
If June is the season of flowers, it is 
equally the season of weeds. The soil has 
now become warmed, and the vital forces of 
nature, awakened from the dormancy of 
winter, are evinced in the speedy germina¬ 
tion and rapid growth of all plants, whether 
favorable or unfavorable to the interest of 
the farmer and gardener. 
When the weather is dry, weeds are 
easily killed, in their earlier stages, by be¬ 
ing simply cut up or torn up, and left on 
the surface of the ground. In wet weather 
or when weeds have obtained a larger size, 
they are more-retentive of life, and though 
dug up and exposed to sunshine for a day 
or two, may take root and grow again if 
rain should then occur. Some weeds are 
much harder to destroy than others. Of 
those which grow in gardens and among 
cultivated crops the Purslane (Portulacca 
oleracea,) and the Goose-foot, called Pig¬ 
weed in some districts, (Cheuopodium al¬ 
bum,) are, perhaps, the most difficult to kill 
of annual weeds. It is, however, only on 
rich land that they grow with such strength 
as to become a serious obstruction to culti¬ 
vation. Several species of annual grasses, 
as they grow on almost every kind of soil 
that is cultivated, may be considered greater 
enemies to the farmer. 
In damp weather weeds are more effect¬ 
ually destroyed by being buried, than by 
being left on the surface; but the former 
mode requires more labor. In gardens, 
however, the additional labor is not impor¬ 
tant. It is common to rake the weeds to¬ 
gether in bunches, and it is only necessary 
to dig small holes into which they may be 
pressed by the foot, and covered over with 
two inches of earth. Their abundant juices 
soon cause a rapid fermentation, and in a 
day or two they will be totally decomposed. 
Only a slight covering is required, as the 
heat generated in the 1 weeds will soon de¬ 
stroy the vitality of all in the heap. — Alb. 
Cultivator. 
ASHES AND LIME FOR PLUM TREES. 
I have in my garden a plum tree of 
which for three or four years past, not any 
portion of the plums has been sound. 
They were all bored or rotted, and fell 
from the tree before they were ripe. Two 
or three other plum trees, of a different 
kind, which have borne less shared the 
same fate. Last year, a young tree which 
stood rear an ash-leach, and which had 
never borne before, produced a solitary 
plum that was sound. This suggested the 
idea that its preservation was owing to the 
ashes which had been scattered around the 
roots of the tree. Following out the hint 
thus given, I last spring put ashes and lime, 
with manure and salt around all my trees. 
The result has been, that they have all 
borne this year more than usual, and most 
of the fruit has been sound. This result 
I ascribe in part to the ashes and lime. 
And the conclusion is obvious, that alkali 
enough will destroy the young insects as 
they lie burrowed in the ground, or attempt 
to emerge from it in the spring. If in this 
way sound plums can be raised, it will be 
found a very easy way. Let some of our 
readers try the experiment and note the re¬ 
sult.— Horticulturist. 
HOW TO CUT ASPARAGUS. 
In passing through our markets in aspar¬ 
agus time, we find immense displays of that 
article, which is just about as fit for eating 
as would be rolls of hedge hog quills boil¬ 
ed. Nevertheless it looks beautiful—so 
white and clear. The writer of this sent a 
small quantity to market last season, but 
found great difficuliy in disposing of it.— 
The stems were absolutely green! But 
after having it tried there was a clamorous 
demand for “ more ” like it Cut your as¬ 
paragus even with the surface of the 
ground. The white portions cannot be eat¬ 
en—why should the trouble be had of boil¬ 
ing and buttering them ? When the stems 
have had a sufficient exposure to the air to 
become green they will ’cook tender; but 
they should not be allowed to grow too 
long—six inches or so is long enough.— 
Prairie Farmer. 
Perpetual Roses form a splendid fea¬ 
ture in the modern flower garden. These, 
unfortunately have been too costly for com¬ 
mon people, until near the present time, but 
now the number of propagators is becoming 
so large, that the prices must speedily de¬ 
cline, and all who can afford the luxury of 
a flower garden can have a few.— 0. Cult. 
A Writer in the Albany Cultivator pro¬ 
tects his grapes from the Rose Bug by lay¬ 
ing the vines flat on the ground till the fruit 
begins to get its acid taste when they should 
be raised to their proper position on the 
trellis. The writer states that he has suc¬ 
ceeded with grapes entirely in this way 
when the bugs have been plentiest. 
Northern Spy in Mass. — Specimens 
raised here were exhibited the first time the 
past season. They appear to have been 
much inferior in size and quality to those 
raised in Western New York. The results 
of a single season, and the first year of bear¬ 
ing are not, however, generally reliable. 
LIST OF PATENT CLAIMS 
18SUKD FROM THE UNITED STATES PATENT OFFICE, 
Far the week ending May 20, 1851. 
To Frederick Leypoldt, of Philadelphia, Pa., for 
improvements in scarificators. 
To J. VV. Osgood, of Columbus, Ohio, for im¬ 
proved compound coupling for hose or pipes. 
To Nelson Platt, of Ottawa, Ill., for improve¬ 
ment in smut machines. 
To G. W. Beardslee, of Buffilo, N. Y., for im¬ 
provement in planing machines. 
To II. II. Day, of Jersey city, N. J., for im¬ 
provement in India rubber shoes. 
To Lawton J. Ware, of Warren, R. I., for 
coupling for cars. 
To Robert Jobson, near Dudley, England, for 
improvement in reflecting fire places. 
To Luther Roardinan, of East Haddam, Ct., for 
improvement in the manufacture of wire-strength¬ 
ened spoons, &c. 
To Charles M.-Guild and John Brown, of New 
York, N. Y., for improvement in steam traps. 
To Samuel Pierce, of Troy, N. Y., for improve¬ 
ment in hot air furnaces. 
To Levi Bissell, of New York, N. Y., for im¬ 
provement in carriage springs. 
To Albert Hebbard, of Woicester, Mass., for 
improvement in cast-iron car wheels. 
To Purnel Jefferson, of Bridgeton, N. J., for 
improved guaging and heading movement for 
spike machines. 
To Isaac Van Kuran, of Boston, Mass., for im¬ 
provement in cast-iron car wheels. 
To Henry Ruttan, of Coburg, Canada West, 
for improvement in ventilating furnices, ante¬ 
dated Jan. 31, 1851. 
To Wrn. Watson, of Chicago, III., and E. S. 
Renwick & P. H. Watson, of Washington, D. C., 
for improvement in grain harvesters and binders. 
DESIGNS. 
To Jas. Wager, David Pratt and Volney Rich¬ 
mond, Troy, N. Y., for design for stoves. 
To P. M. Hutton, of Troy, N. Y., for design 
for bedsteads. 
NOISELESS WHEELS. 
In this instance the invention consists in 
the application of a solid band of vulcanized 
India rubber over the iron tire of the wheel. 
The India rubber is held in its place by the 
tire having a raised rim on both sides, and 
by its own elasticity. The band of an or : 
dinary carriage wheel is about an inch to 
an inch and a half in thickness, and, unless 
on close inspection, no difference from the 
common iron-shod wheel is perceptible.— 
We have driven some distance in a carriage 
with the wheels so shod, and were struck, 
not only with its noiselessness, but at the 
perfect smoothness of the motion — the 
wheels being, in fact, springs, and by their 
elasticity, giving a lighter draught than with 
the iron tire. 
We have seen one set of wheels which 
have been driven 4,000 mile, they have 
here and there a trifling cut but show no 
appearance of being worn out, and seem 
quite capable of another three or four thou¬ 
sand. An iron tire is generally worn out 
in 3,000 miles, so that the India rubber tire 
has so far proved itself the more lasting.— 
It is certainly a great addition to the luxu¬ 
ry of a carriage to have it run without a jar 
or noise; and it would be a universal com¬ 
fort to have the streets of cities without the 
present incessant rattle of carriages, omni¬ 
buses, etc .—Scientific American. 
IMPOSITION OF BAD NAILS. 
The public should be on their guard 
against imposition by worthless nails. Iron 
is very cheap and some kinds of nails are 
offered at a very low price. But they are 
made of what some call puddled iron, or 
something worse. At any rate it is refuse, 
worthless stuff and never ought to be cut 
into nails. 
On examining these nails cracks and 
seams may be seen in them, and admitting 
wet into all parts they rust as fast as thin 
scales from a smith’s forge. It is not a 
long while since a correspondent informed 
us that the shingles were all blowing off 
from one side of a building. He found the 
nails gave way, though the shingles were 
good and had not been laid more than seven 
years. 
Farmers are cheated quite enough in the 
purchase of poor shingles. In twenty years 
they are forced to put on a new coat when 
the nails are good. But to buy nails that 
will not stand the weather more than a 
third part of that time is what they have 
not calculated upon, and it is no wonder 
they are disappointed. We have seen shin¬ 
gle nails that were not worth carrying home 
as a present. 
Our object is to warn purchasers to ex¬ 
amine these articles gefore they buy. It 
will not require great skill to detect such 
fraudulent manufacturing. Board nails are 
now cut from iron that will bend without 
breaking. We can show cut board nails 
here that have been bent into links and 
formed into a chain. Such nails will do to 
put into stagings and places where safety 
is important— Mass. Ploughman. 
Air may be so rarified by heat as to 
occupy five or six hundred times the space 
it did before. 
LINSEED OIL. 
At one time the cultivation of flax for 
the seed in the manufacture of linseed oil 
was very common in this region. The price 
of oil at that time ranged from twenty-five 
cents to one dollar per gallon ; and the price 
of a bushel of seed is the common price of 
a gallon of oil. At these prices the farmers 
were content to grow the seed ; regarding 
it as a measurably sure and a profitable 
crop. Now the price of oil ranges, at retail, 
from one dollar to one dollar and fifty cents 
per gallon, but there is little culture of the 
seed in these parts, most of it being grown 
elsewhere. 
The history of the matter is about as fol¬ 
lows:—The time of which we speak was 
when the foreign oil was under the old rate 
of duty; and ther^ were several factories 
in this vicinity —including one in this city 
— where the oil was made. In 1846—47, 
on the proclamation of a new duty on foreign 
oil, our manufacturers became alarmed and 
stopped the ! r factories; avering that they 
could not, at the rates at which foreign oil 
was then selling—viz. 50 to 60 cents per 
gallon—continue the manufacture; since 
the farmers would never grow the seed at 
„hat price. The factory in this city was 
then discontinued and the machinery sold. 
But the price of oil rapidly rose, and has 
seldom been below 75 cents since that time. 
The farmers had however gone out of the 
business. The object of this article is to 
inquire whether the growth of flax seed 
might not again be introduced to a con- 
siderable extent as one of the number of 
paying crops. It is true that it is one which 
exhausts the soil; but manure and good 
judgment willl remedy that .—Buffalo Pa¬ 
per. 
There is no doubt but that the cultivation 
of flax for the seed would be a very profita¬ 
ble business to our farmers, in spite of all 
commercial changes, if flax-growers would 
only pay the necessary attention and be¬ 
stow the proper care on its culture. Flax 
is a very uncertain crop every where, and 
in the majority of cases only two good crops 
will be obtained within a space of five years. 
Its worst enemies are too dry weather, the 
earth-bug and the flax weed (cicuta Europa- 
ca,) in consequence of which frequent weed¬ 
ing by hand is almost indispensable. An¬ 
other important feature in flax culture is, 
that like clover, peas, and various other 
plants, it will not succeed on one and the 
same field oftener than once in six years. 
Flax is furthermore peculiarly fond of a 
moist and humid climate, and succeeds bet¬ 
ter in a cool and cohesive than in a warm 
and porous soil; a powerful sandy loam, apt 
to retain the moisture of the atmosphere, is 
the most suitable soil for the culture of flax. 
It dislikes fresh manure entirely, but de¬ 
mands, as stated above a clean soil, destitute 
of all obnoxious weeds. A top dressing 
with leached ashes, or the excrements of 
fowls, especially of pigeons, will be highly 
beneficial to its growth. We should advise 
all concerned in its culture, to Jet it follow 
either after hoed crops, as potatoes, corn, 
cabbage, &c., or after clover, as the soil will 
then be in a state best adapted to its suc¬ 
cessful culture. • 
There is however one point not to be 
overlooked in the raising of flax seed, as it 
is highly essential. We mean the obtain¬ 
ing of good and sound seed. Most of the 
flax growers of the old country are in the 
habit of bringing their flax seed from Rus¬ 
sia, which seed is known by the name of 
“ Riga line,” and is extensively shipped to 
Belgium and Silesia, the most renowned 
flax growing countries of the old continent. 
We believe there is no strict necessity 
for such a purchase of foreign seed, and 
would recommend to our friends the fol¬ 
lowing recipe, which strictly followed will 
always insure them sound seed:—Let your 
seed ripen as good and as long as possible, 
clean it well afterwards and put it dry into 
barrels, which, after having been closed, 
ought to be kept in dry a place. After two 
or three years that seed will be fit for sow¬ 
ing, and you will never find a difference be¬ 
tween yours and the best imported flax seed. 
Oil manufactured from vegetable materi¬ 
als is certainly much imthe arrear in this 
countr} 1 '. Why not cultivate more of the 
rape (colza) and the poppy seed, and dif¬ 
ferent other oil bearing plants? As our 
remarks however have swelled to a greater 
extent than we intended, we shall enlarge 
about this subject in a future number.— 
Wool Groioer, Buffalo, N. Y. 
Improved Plow.— Mr. George Sheldon, 
of Millersburg, Holmes Co., Ohio, has taken 
measures to secure a patent for improve¬ 
ment in plows which he has recently invent¬ 
ed. The improvement consists in apply¬ 
ing a series of conical rollers so arranged as 
to throw the mould on the land side of the 
plow instead of employing the ordinary 
mould board. The conical rollers revolve 
while tie plow is in motion, consequently 
there is less friction on the said rollers, than 
on the rigid mould board.— Sci. Am. 
All the strata of chalk in Europe are 
probably the product of animalculae, most 
of them invisible to the naked eye. 
The greatest height of visible clouds 
does not exceed ten miles. 
MAKING SOUPS. 
The delicate and proper blending of 
savors is the chief art of good soup making. 
Be sure and skim the grease off the soup 
when it first boils, or it will not beconre 
clear. Throw in a little salt to bring up the 
scum. Remove all the grease. Be sure 
and simmer softly, and never let a soup 
boil hard. Put the meat into cold water, 
and let it grow warm slowly. This dis¬ 
solves the gelatine, allows the albumen »to 
disengage, and the scum to rise, and dif¬ 
fuses the savory part of the meat. But if 
the soup is over a hot fire the albumen 
coagulates and hardens the meat, prevents 
the water from penetrating, and the savory 
part from disengaging itself. Thus the 
broth will be without flavor, and the meat 
tough. 
Allow two table spoonsfull of salt to 
four quarts of soup, where there are many 
vegetables, and one and a half where there 
are few. Be sure not to leave any fat floa¬ 
ting on the surface. . A quart of water, or 
a little less, to a pound of meat, is a good 
rule. Soup made of uncooked meat is as 
good the second day, if heated to the boil¬ 
ing point. If more water is needed, use 
boiling , hot water, as cold or lukewarm 
spoils the soup. It is thought that potato 
water is unhealthy, and therefore do not 
boil potatoes in soup, but boil elsewhere, 
and add them when nearly cooked. The 
water in which poultry or fresh meat is boil¬ 
ing should be saved for gravies or soup the 
next day. If you do not need it, give it to 
the poor. Keep the vessel tight in which 
you boil soup, that the flavor be not lost. 
Never leave soup in metal pots, as some¬ 
times a family is thus poisoned. Thickened 
soups require more seasoning, nearly double 
the quantity used for thin soups. . 
GOOD SUMMER BREAD. 
It is a very common custom, during warm / 
weather, to dispense with yeast and raise { 
domestic bread by the short process of sal- \ 
eratus. About two years ago, a little sul- ) 
phuric acid and saleratus was stated to make !> 
superior bread to that produced by yeast. ( 
We believed, from the many representa- \ 
tions which had been made to us,, that this ) 
was really true, but a number of fair ex- j 
periments have convinced us of its utter in- / 
correctness. ) 
No good bread can be produced unless j 
it goes (the whole of the dough) through \ 
the process of fermentation. Properly fer- ) 
mented bread has a sweetness of taste, 
which all the short process bread lacks.— 
The act of fermentation generates what is { 
termed grape sugar in the bread, whereas / 
the acid and alkali, (sulphuric acid, or cream ’ 
of tartar and saleratus,) when they combine 
together, form a bitter salt by their com¬ 
bination. The carbonic acid that makes ; 
the bread light is generated, but the salt, j 
without the sugar, is left. — Sci. Am. 
To Make Half a Barrel of Spruce ) 
Beer. —Mix thoroughly in a pail, three \ 
quarts of molasses, and one ounce of the < 
Essence of double spruce; to this may be ) 
added one pound of best ginger; fill the j 
pail with boiling water; pour this mixture < 
into a clean half barrel; till it up with cold ,• 
water; add a quart of yeast, and shake the \ 
whole well together; after fermented one < 
or two days, the bung may be put in, and l 
it will be tit for bottling or for use. 
Cookery. —Never buy potatoes that have 
been washed many days and exposed to the ! 
air. Never peel them before boiling, as a ) 
large portion of the substance is thus lost; j 
but before boiling make an incision all around ' 
through the peel, and another cross ways; 
this allows the steam to escape and makes 
the potatoes mealy; if it is not done and 
the skin does not crack, they will be Waxy. \ 
To Cook Pie Plant.— Much of the use¬ 
fulness of this pleasant vegetable is fre¬ 
quently lost from the waste of time in cook¬ 
ing it Many people suppose every stalk 
is to be skinned or peeled before it is fit to ( 
be used. This is all thrown away labor. \ 
The stalks are not a whit better after being ) 
peeled than before. All that is necessary s 
is to cut them in slices and proceed as ; 
usual. 
Sweet Apple Pudding. Take one pint ') 
of scalding milk, half a pint of Indian meal, £ 
a teaspoonfull of salt, and six sweet apples < 
cut into small pieces, and bake not less than ( 
three hours; the apples will afford an excel- ) 
lent rich jelly. This is truly one of the 
most luxurious yet simple Yankee pud- j 
dings made. J 
Rice Milk. —Take a large teacupfull of ^ 
rice, washed nicely; water 1 pint; boil it \ 
for about half an hour, then add a quart of j 
new milk; let it simmer over a slow fire j 
till it is sufficiently done, and then add to ) 
it a little sugar and nutmeg. ji 
Oil of Roses. — Roses (barely opened,) < 
12 oz.; olive oil 16 oz. Beat them togeth¬ 
er in a mortar, let them remain a few days, 1 
then express the oil. < 
