MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY JOURNAL. 
A CHAPTER UPON PEARS. 
From the Western Horticultural Review. 
The Pear tree has in general a most lux¬ 
uriant growth in this immediate region, but 
has of late been much subject to blight. 
Many choice and vigorous trees have perish¬ 
ed, and cultivators have, in all their experi¬ 
ments, given it as their opinion, that thorough 
> mulching with straw is the most effectual 
! preventive known. As our native varieties 
| have been the longest grown here, I will 
1 furnish your readers with a list of those 
> cultivated successfully. As yet the supply 
’ is not abundant, but is becoming more so 
; every season. The fruit bears a high price 
and finds quick sale. 
OslancL’s Summer, or Summer Virgalieu 
—ripens early in August—is of a delicate 
and rich flavor, and nearly equal to the 
Fall or true Virgalieu. Is juicy, and much 
sought after. It had its origin in Wayne 
county, N. Y. All who cultivate gardens 
should have it. 
Bartlett— ripens in September—is an uni¬ 
versal favorite, and has been found fully 
equal here to those grown in the vicinity of 
Boston. They are, as yet, quite scarce, and 
command high prices. Tree of handsome 
shape, and the fruit juicy and of a musk 
flavor. It should be one of all lists. 
Seckcl— small sized but delicious, and 
no less a favorite because small. Tree bears 
well, fruit very scarce in the market. 
Stevens' Genesee— originated in Ontario 
or Monroe County, N. Y. Grows to a good 
size, roundish in shape, and when ripe is 
of a beautiful yellow color—somewhat spot¬ 
ted with brown specks. It needs to be 
eaten as soon as ripe, for it commences to 
decay at the core, and is deceptive in its 
appearance on that account. Tree vigorous, 
but frequently blights. Ripe in Septem¬ 
ber and October. 
Onondaga, or Swan's Orange —Tree said 
to have originated near Syracuse, N. Y.,— 
fruit grows to a large size, of a rich golden 
color when ripe, and very juicy. It is not 
as sweet as many pears, but of a good fla¬ 
vor. Tree vigorous,—the fruit is ripe in 
October and November. 
Virgalieu, in Philadelphia known as But¬ 
ter, and as St. Michael in Boston. This excel¬ 
lent fruit grows to good size, is high flavor¬ 
ed and juicy, and combines every quality 
necessary. It has all the world for its ad¬ 
mirers, and has been known to bring eigh¬ 
teen to twenty dollars per barrel in New 
York city,—picked early it is a long time 
ripening during October and November. 
Oswego Beurre— Had its origin at Oswe¬ 
go, N. Y.,—it is of rather small size—very 
juicy, with brownish color, and is one of 
the choicest. Tree said to be hardy,— 
ripe in October, and keeps well. 
Thus I have given you a list of native 
fruits, some of which you will see had their 
origin in the State of New York. 
The world has hardly produced better. 
Beginning with the “Virgalieu” for the 
best, and ending with the “ Stevens’ Genes- 
see,” we tell your readers few can be bet¬ 
ter. We do not neglect the foreign fruits; 
our nurserymen by their catalogues show 
they have all approved kinds for sale, and 
I wish in this connection, to refer to the 
fact that our townsman, Ellwanger & Bar¬ 
ry, boast with no little pride of the substan¬ 
tial premium they receive^ for their ex¬ 
hibition of Bears at your recent Horticul¬ 
tural fair. I should do injustice to my own 
feelings not to mention Ellwanger & Barry, 
Samuel Moulson, J. Ryan & Co., A. Frost 
A Co., John Donnelan, Bissell & Hooker, 
King A Dawe, John J. Thomas, and W. R. 
Shith, who are importers of all foreign 
varieties of trees, plants, etc., and who are 
extensive growers of the native trees of our 
own country. 
Truly, J. H. Watts. 
Rochester, New York, Aug. 1851. 
garden for two seasons. The ground has 
been kept free from weeds and the plow 
has been run two or three times through 
the rows. 
A few days ago we gathered some very 
fine cranberries from these vines. The ber¬ 
ries had not been injured by the frost.— 
They were made into as rich a sauce as we 
have ever tasted. And though the sum¬ 
mer was exceeding dry the berries were 
quite as large as when the vines were in a 
wet meadow. The vines are spreading 
slowly and would cover the ground in a 
few years if we would let them, but we in¬ 
tend to have room for the plow to run be¬ 
tween the rows and let the vines spread in 
the rows from hill to hill. 
We cannot say what quantity might be 
produced per acre, but we are confident 
that the common meadow cranberry may 
be grown on any of our garden plats.— 
Mass. Ploughman. 
THE SMALL LEAVED THIBAUDIA. 
( Thibaudia microphylla. Lindl.) 
Sp. Char.— An evergreen shrub, with furrowed smooth 
branches. Leaves roundish oblong, blunt or refuse, 
coriaceous, veiniess, nearly sessile, with a few minute 
scattered hairs on the underside. Peduncles solitary, 
axilliary, one flowered, erect, mucli longer than the 
leaves. Corolla conical, with a very small 5-leaf ori¬ 
fice. 
An evergreen shrub, now growing in the 
nursery of Messrs. Veitch, of Exeter, who 
have raised it from seeds gathered in Peru 
by Mr. William Lobb. It is said by him to 
have been found at an elevation of 12,000 
feet, and to bear scarlet flowers. In his 
dried specimens they appear to be deep 
purple. The small leathery dark green 
leaves resemble those of the Box tree, and 
give the species a peculiar neat appearance 
It will probably prove to be a hardy green¬ 
house plant.— Gardeners' Chronicle. 
TEA CULTURE. 
HIGHLAND CRANBERRIES. 
Cranberries in a low meadow are a 
very uncertain crop as the frost strikes 
there sooner than on high grounds and the 
fruit is spoiled after it is half grown, or the 
shoots, that come out in June, are nipped 
so hard that they bear no fruit. 
We have therefore made an attempt to 
introduce the meadow cranberry into our 
home garden, which has a sandy loam for 
a soil and is as tree from moisture, as al¬ 
most any of our soils are in Middlesex Coun¬ 
ty. Two years ago we struck half a dozen 
rows across the garden fifteen rods along; 
we ran the plow twice for one row, turn¬ 
ing the furrows away from each other and 
leaving a dead furrow in which we put a 
few loads of peat mud. a 
This was covered up by hauling back the 
furrows and making the surface even. A 
small quantity of manure was spread on the 
surface and vines were taken from a wet 
cranberry meadow. The mode of trans¬ 
planting was this. A sharp spade was 
used to cut sods from six to eight inches in 
breadth. These sods were set in the gut¬ 
ters made in the garden, the surface of the 
sods being even with the surface of the 
garden, borne of the sods were transplant¬ 
ed in the fall and some in the sprino\— 
I he plants have now been growing in the 
The last accounts in regard to the pro¬ 
gress of the tea plant in South Carolina, 
under the cultivation of Junius Smith, LL. 
D., stated that the experiment was working 
finely. The following extract of a letter 
from that gentleman, under date of July 4, 
shows that he has met with final success— 
an experiment to which he has devoted a 
large fortune: 
“ I have now before me a pot of fresh 
green tea from my own plantation—the 
first I have enjojed. Having no experi¬ 
mental evidence, in this country, of the ef¬ 
fect of curing by solar heat only, contrary 
to the Chinese, Indian and Javan mode of 
curing by fire and roasting in iron kettles, 
I felt some reluctance to exposing this, my 
first experiment, to the public gaze, and 
therefore conducted the whole, from the 
picking of the leaves to drinking the tea, 
in a private way. I am much gratified 
with the result of this, my first effort in 
manufacturing American tea. The drying 
is so simple that any farmer in the Union 
can make his own tea, with the same cer¬ 
tainty and with the same ease as he can 
make his own bread. 
“ The fragrance is not so high as import¬ 
ed Hyson tea, but the taste is far more pure 
and clean in the mouth, although it leaves 
the stamp of fresh made tea, or rather, a 
tea from a fresh leaf. It has not the slight¬ 
est disagreeable laste, but has a full, deli¬ 
cious flavor, indicating, in an eminent de¬ 
gree, perfect purity, and the presence of a 
sweet, refreshing beverage. Connoisseurs 
will, perhaps, measure the quality of my 
tea by their own, to which they are accus¬ 
tomed. But the comparison will not hold 
good. My tea is so peculiar, as I always 
use it in the Chinese way, without sugar or 
milk, and have the taste of the tea only, 
and can not easily be mistaken in the flavor 
and true properties of the tea. If the tea 
be good any thing and every thing added 
to it is a detriment. If bad, use as much 
sugar and milk as will neutralize the bad 
qualities, and leave nothing but the taste 
of sugar and milk. I do assure you that I 
am so delighted with my pot of tea, that'I 
have drank of it half a dozen times whilst 
writing this article, and nearly exhausted 
the tea pot. My black tea plants, since 
their removal in April, have grown much 
slower than the green tea plants. Indeed, 
the green tea plant is a much more hardy 
plant than the black. 
MAKE AND PRESERVE SAUSAGES. 
As the season is now at hand when Saus¬ 
age-making will be in vogue, we are sure 
such of our house-keepers who may not be 
acquainted with the following mode of pre¬ 
serving them, will thank us for the infor¬ 
mation. It comes from a gentleman of this 
county—Mr. E. Croasdale—who we are in¬ 
formed is well posted up in such matters, 
and who, we are sure, will have no objec¬ 
tion to find his recipe in the Housekeeper’s 
Department of the Germantown Telegraph, 
especially when we deem it of as much val¬ 
ue to each head of a family, as a year’s 
subscription: 
Seasoning Sausage Meat.— “My mode 
of seasoning sausage meat for 20 years, 
has been as followsFor one hundred 
pounds of meat, 1^ pounds of fine salt, G 
ounces of black pepper, powdered, and 3-^ 
ounces of sage. For market or immediate 
use, a little more salt might be added. 
And now for preserving them. Imme¬ 
diately after the meat is seasoned, make it 
up into small cakes, (say as large as the 
top of a tea-cup,) and fry them in the usual 
manner until nearly done—or quite done 
I think best Then have clean small earth¬ 
en or stone pots ready, and pack the cakes 
in as closely as possible till nearly full, 
pouring in the fat that comes out in frying 
them—then put a weight on sufficient to 
keep them down until cold. If there is 
not enough fat fries out to cover them, sup¬ 
ply the deficit with clean melted lard.— 
When they are perfectly cold, it is best to 
put a little more melted lard on, as there 
will sometimes be cracks made in cooling 
— put a paper over them, and set them in 
a dry cool place, and they will keep from 
New-Years till after the next harvest as 
good as when put up, or very nearly so. 
They will keep, I suppose, as well in large 
pots as small ones, until they are opened. 
It is only necessary to warm them up for 
use.' Try it—there is no mistake in it. 1 
have proved it.” 
BREAD BAKED BY STEAM. 
LIST OF PATENT CLAIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE 
For the week ending Nov. 11, 1851. 
The Plymouth papers contain an account 
of a new method of baking bread, which 
is in operation at Stonehouse, under the 
patent of Mr. Lee. The bread is pronounc¬ 
ed to be excellent, and superior to that 
baked on the old principle. A description 
of the process will notbe found uninteresting. 
When the loaves are moulded they are 
placed on carriages and conveyed on rail¬ 
ways into the ovens —which are made of 
cast iron, and placed one above another.— 
The doors being closed, the steam is then 
“ turned on ” from the boiler, and passing 
through a singularly formed coil of pipes, 
heated to a high degree in a furnace of re¬ 
markable construction, is, by opening the 
valves, admitted to the ovens. The baking- 
process, from the time of running in the 
carriages to drawing them out again occu- 
pying from half an hour to an hour and a 
half, according as the loaves vary in size. 
There are perforated pipes placed at equal 
distances inside the oven, by which means 
all parts are alike heated. The heat is kept 
within determinate thermometfic limits by 
the adjustment of the valves, and the de¬ 
gree ascertained by an indicator, the “bulb” 
being scarcely thicker than a cobweb, yet 
ranging from 120 to 800 Fah.— English 
paper. 
HINTS FOR HOUSEKEEPER. 
Gatherings. — Ribbons of any color 
should be washed in cold soap suds and 
not rinsed. Iron them wet, and they will 
be stiff and nice as new, except some kinds 
of pink and blue, which will fade. These 
may be dyed to look as well as ever. Dip 
the blue in a little cold blue ink and water, 
and the pink in carmine, from a pink saucer, 
according to directions, and they will be 
perfectly restored. 
Marble fire places should not be washed 
with suds, it will, in time, destroy the polish. 
After the dust is wiped off) rub • the spots 
with a nice oiled cloth, then rub dry with 
a soft rag. 
When you rub the knobs of your doors, 
use a piece of paste board as large as your 
two hands, with a small hole large enough 
to just encirle the knob in the center, and 
a slit in the paper to let it in. This slip¬ 
ped on, will keep off all soil from the paint, 
and is a nice way of doing it.— Am. Ag. 
Washing Lace. —I have lately used this 
method of washing lace, lace collars, or cro¬ 
chet collars, and find that it not only makes- 
them look well, but saves much of the wear 
and tear of other washing:—Cover a glass 
bottle with calico or linen, and then tack 
the lace or collar smoothly upon it, rub it 
with soap, and cover it with calico. Boil 
it for twenty minutes in soft water; let all 
dry together, and the lace will be found 
to be ready for use. A long piece of lace 
must be wound round and round the bottle, 
the edge of each round a little above the 
last, and a few stitches to keep it firm at 
the beginning and end will be found suf¬ 
ficient, but a collar will require more tack¬ 
ing to keep it in its place. 
To B. F. Adams, of Bangor, Me., for improve¬ 
ment in cheese, butter, and bread cutters. • 
To David Anthony, Sen., of Springport, N. Y., 
for improvement in the construction of scythe 
fastenings. 
To B. F. Bee, of ILarwick, Mass., for improve¬ 
ment in hand planes. 
To Jonathan Bean, of Montville, Me., for im¬ 
provement in screens for winnowing machines. 
To Daniel Drawbaugh, of White Hill, P. O., 
Pa., for improvement in stave jointing machines. 
To G. W. Perry, of Thompson, Ct., for im¬ 
provement in shuttle motions of looms. 
To Joseph Steger, of Itoxbury, Mass., (assign¬ 
or to Wm. Mitchell,) for improvement in ma¬ 
chines for cutting the soles of boots and shoes. 
To Ezekiel Booth and Ezra Ripley, Troy, N. 
Y., for improvement in car seats. 
To Alvan Clarke, of Cambridge, Mass., for im¬ 
provement in telescopes. 
I o J. C. Flint, of Boston, Mass., for improve¬ 
ment in machines for cutting hides. 
To A. W. Johnson, of St. George’s, Del., for 
improvement in bending felloes. 
do Richard Kitson, of Lowell, Mass., for im¬ 
provement in eard grinders. 
lo William, Wm. II. &. H. J. Lewis, of New 
York, N. Y., for improvement in daguerreotype 
apparatus. 
To L. D. Livermore, of Hartford, Vt., for im¬ 
provement in coupling railroad cars. 
To A. J. Lousbury, of Somerville, Tenn., for 
improvement in abdominal supporters. 
To Levi Newcomb, Jr., of New Bedford, Mass., 
for improvement in bedsteads. 
To Richard Rickey, of Rutland, O., for im¬ 
provement in horse collars. 
lo I. S. Stover, of Erwine, Pa., for improve¬ 
ment in grain kilns. 
d o Isaac Taylor, of New York citv, for improve¬ 
ment in frosting plates of glass. 
DESIGN. 
dob. W. Gibbs, of Albany, N. Y., (assignor 
to North, Harrison & Chase, of Philadephia, Pa.,) 
for design for stoves. 
DECISIONS OF THE PATENT OFFICE. 
Our patent laws recognize the principle 
that every new and useful improvement is 
patentable, and that the exclusive manufac¬ 
ture, use, and sale of the useful improve¬ 
ment, whatever it may be, belongs to the 
inventor or discoverer for 14 years. They 
also provide for the granting of a patent to 
the inventor of the improvement, upon 
proof of his discovery, and in order to car¬ 
ry out these provisions, and to protect the 
rights of patentees, by scrutinizing the 
claims of applicants, our Patent Office De¬ 
partment was instituted. In relation to all 
correspondence and action in connection 
with examinations of applications, the Com¬ 
missioner of Patents is alone recognized by 
law as responsible for the correct fulfillment 
of all duties in connection with his office, 
and the following is the law by which his 
conduct should be ruled. Sec. 7; Act. 1836: 
“ Ou filing an application (for a patent,) 
description, and specification, and the pay¬ 
ment of duty provided ($30,) the Commis¬ 
sioner shall make or cause to be made, an 
examination of the alleged new invention, 
or discovery, and if, on any such examina¬ 
tion the same has not been invented or dis¬ 
covered by another person, in this country, 
before the applicant, or that it had not been 
patented nor described in any printed pub¬ 
lication in this or any foreign country, nor 
had been in use or on sale with the appli¬ 
cant’s consent (two years before application 
for a patent—Sec. 7, Act 1839,) if the 
Commissioner shall deem it to be sufficient¬ 
ly useful and important, it shall be his duty 
to issue a patent therefor. But whenever, 
on sueh examination, it shall appear that 
the applicant was not the first inventor or 
discoverer thereof, or that any part claimed 
as new had before been invented, or dis¬ 
covered, or patented, or described, in any 
printed publication, or that the description 
is defective and insufficient, he shall notify 
the applicant thereof, giving him, briefly, 
such information and references as mag 
be useful in judging of the propriety of re¬ 
newing his application, or of altering his 
specification.” 
This is the law, plain and clear; we in¬ 
tend only to speak of that part of it respect¬ 
ing “ the references which may be useful 
to an applicant in judging of the propriety 
of renewing his application.” It is plain 
that the law demands of the Commissioner 
of Patents, that when he rejects an applica¬ 
tion for a patent, he shall (briefly, to be sure) 
give his reasons for so doing; and his refer¬ 
ences must not be so brief as to unfit the 
applicant from judging of the propriety of 
renewing his application. This duty is not 
always performed according to law, as the 
following rejection and reference will show: 
U. S. Patent Office, Oet. 39, 1851. 
Sir:— Your claims to letters patent for 
alleged improvements in Endless Chain 
Horse-Powers have been examined, and are 
found to present nothing new or patentable. 
See rejected application filed by P. McKin¬ 
ley for Horse-Power. 
* Yours, respectfully, Taos. Ewbank. 
-, Esq. 
We have not given the name of the re¬ 
jected applicant in this case, but have mere¬ 
ly presented the letter to show how unjustly 
he has been treated, and to show that the 
Commissioner of Patents has not complied 
with the provisions of the law. How can 
this applicant by the above reference, form 
any opinion of what P. McKinley’s inven¬ 
tion is? Where is he to look for this P. 
McKinley: in the Highlands of Scotland, 
or on the plains of Ireland ? And the ref¬ 
erence is so cool—“ see rejected application 
of P. McKinley." Now there is no way 
to see this rejected application, but by a 
journey to Washington, or else by paying 
five or six dollars to the Patent Office for a 
copy of it, and, after all, as it frequently 
happens, the claims of the two may be to¬ 
tally different; and perhaps P. McKinley 
was rejected because some other person was 
rejected, and he because of some other,— 
in which event he might be obliged to or¬ 
der $20 worth of copies from the office be¬ 
fore arriving at the real case on which he 
was rejected. 
Ibis is a misty, unsatisfactory way of do¬ 
ing government business. Inventors do not 
want such references —they are a mockery 
and an insult to American citizens, and they 
contravene the plain language of our Pa¬ 
tent statutes. Any person can see, at once, 
how inefficiently the duties of the Patent 
Office are performed, for the above is not a 
solitary case; hundreds of such references 
are given, and no clue afforded to the appli¬ 
cants of judging respecting the correctness 
or incorrectness of decisions in their cases. 
Inventors are often compelled, at groat ex¬ 
pense, to go to Washington, in order to get 
that satisfaction which the law demands^of 
the Commissioner to be given by letter. — 
We speak for justice to our inventors, and 
for the fulfillment of our laws; poor inven¬ 
tors cannot afford to pay for expensive copies 
of applications, nor for journeys to the Pa¬ 
tent Office. The principal design of the 
Patent Office, as now instituted, is to give 
correct information to applicants, and enough 
of it, to enable them to form a good judg¬ 
ment of the nature of the inventions to 
which they were referred. 
The above kind of references are not only 
illegal, but show a thick-headedness on the 
part of the Patent Office. No one is satis¬ 
fied with them, hence a correspondence is 
commenced, and naturally, on the side of 
the applicant, with no good feelings, and 
this causes a great deal of extra labor to 
the office. The Examiners complain of be¬ 
ing over-worked by their six hours of labor 
daily, while at the same time, they mio-ht, 
by including in the letter of rejection a short 
extract from the specification referred to, 
of the part which bears upon the question, 
in cases like the above, at once give not 
only satisfaction, but save themselves furth¬ 
er trouble. A fair rejection by the Patent 
Office always gives satisfaction. 
We have brought up this subject as a 
matter of duty, and our citizens will at once 
perceive that we have said nothing unrea¬ 
sonable, and that for us to be silent in such 
a case, is to be guilty of not doing our duty 
as advocates and protectors of inventore 
rights, and the privileges of American citi¬ 
zens.— Scientific American. 
Glass Facings for Buildings. —A cor¬ 
respondent of the London Builder suggests 
the substitution of glass for the stone fa¬ 
cings of buildings; not translucent or crystal 
glass, but glass ground, of the requisite 
thickness and strength. Such a material, 
he adds, would not absorb the dust and 
smoke constantly floating in the air; but 
every shower would wash them off, and 
buildings would look as fresh and new as 
ever. And as glass, from recent improve¬ 
ments, can be moulded to any shape, almost 
as perfectly as if cut, the most exqusite 
Gothic and other ornaments could be pro¬ 
duced. 
Improved Corn Sheller.— Mr. John 
Van Horn, of Magnolia, Putnam Co., Ill., 
has invented a new and useful improvment 
in Corn Shellers and separators, for which 
he has taken measures to secure a patent, 
which consists in the employment of an in¬ 
clined shoot so arranged as to allow the 
shoe to be placed sufficiently high that it 
allows a box or sack to be placed under¬ 
neath a spout, and dispenses with the use 
of elevatora 
Another American Sculptor.— There 
is a young American artist now in Florence, 
named Randolph Rodgers, who has given 
premise of being one of our greatest artists. 
He has modeled a work called Ruth the 
Gleaner, which is considered to be the first 
work in sculpture recently brought before 
the world. The drapery is said to be fault¬ 
less, and the whole design exhibits great 
genius. 
Machine for Pulling Flax.— We learn 
that Mr. S. B. Goss, of Newark, Rock Co., 
Wis., has invented a machine for pulling 
flax, by which it is asserted that, with 2 
horses working it, no less than 20 acres can 
be pulled in one day. We hope this is as 
represented, but the day’s work mentioned 
is a large statement, indeed. 
Zinc Milk Pans are highly commended. 
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