MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
the stock of the celebrated breeder of the last 
century, Robert Bakewell. They are White, and 
of rather large size. They have been considerably 
bred in this country, but are not as popular as 
formerly. The breed has degenerated, and the 
animals are often defective in form—long and 
crooked in the back, giving less weight for the 
food consumed than some others. 
The “ Dutchess County Hog,” is said to have 
been derived from a cross of the Leicester and 
Berkshire. 
The Mackay Breed, formerly well known in 
the vicinity of Boston, was originated by the late 
Capt. John Mackay, of that city. He had a farm 
at Weston, in Middlesex county, on which he col¬ 
lected many hogs, which he procured in various 
parts of the world whither he was led in his 
commercial intercourse. These various kinds were 
bred together, and the result was the production 
of stock to which his name was applied. The 
writer of this article purchased pigs of Capt. 
Mackay at various times—first in 1830. It can 
hardly be said that his stock ever acquired a suf¬ 
ficiently uniform character to justify their being 
called a distinct breed. Their greatly diverse 
origin was always more or less manifest. They 
were, however, very easily fattened, and highly 
profitable. Some inclined to grow to a large size, 
yet were always fat, from three weeks old, if 
tolerably cared for, and at eighteen moths old 
sometimes weighed 600 lbs. each, and upwards. 
In the latter part of his breeding, Capt. M. gave 
his attention more to the propagation of this larger 
stock. In 1834, he sold all his swine to Col. 
Jaques, of the Ten-Hills Farm, who now has all 
of this valuable stock within our knowledge.— 
Various circumstances, which it is unnecessary to 
meDtiou here, have conspired to nearly annihilate 
them. Col. J. has a boar and two sows which 
have descended entirely from the stock which 
came into his hands from Capt Mackay, and he 
believes these are all that exist at the present time> 
which have been so bred. He has written to 
every person who would be likely to have the 
stock, but can hear of no others. If there are 
any which can be proved to be unmixed with any 
other stock, we should like to know it. 
The Bedford, or Woburx Breed, originated at 
'Woburn, the estate of the Duke of Bedford. It 
was a valuable breed, and was widely dissemina¬ 
ted. Various importations were made into this 
country—sometimes under different names. The 
first were sent as a present to Gen. Washington 
by the Duke of Bedford, about the year 1792.— 
Some of the descendants of this importation were 
subsequently introduced into Massachusetts by 
Col. Timothy Pickering, who was Secretary of 
State under a portion of Washington’s adminis¬ 
tration. The same stock was bred in great per¬ 
fection for several years by the late Dr. 0. Fiske, of 
Worcester. The writer had personal experience 
with the breed from this and other stocks. But 
the last remnant of this famed Bedford breed, in 
this part of the country, we believe was merged 
in what has been called the “ Hospital Breed,” 
which is understood to have been formed by 
crossing stock obtained from Dr. Fiske with the 
Mackay and Leicester. Some of the peculiar 
points of the Bedford are still sometimes seen in 
the “ Hospital ” stock. 
The By field, or IN ewbury-white Breed, origi¬ 
nated, or first became noted, about forty years 
since, on the farm of the late Gorham Parsons, 
Esq., in Newbury, in the State of Massachusetts. 
It was said to have spruug from a cross with some 
pigs brought from Africa, which had a great ten¬ 
dency to fatten. INo vestige of it is to be seen at 
the present time. 
What was called the “ Grass Breed,” was prob¬ 
ably derived from some mixture with the Byfield. 
The foregoing list comprises most of the breeds 
which have been regarded as best adapted to the 
production of “ clear pork.” Other breeds which 
form a greater proportion of lean properly com¬ 
bined with fat, may be more profitable for particu¬ 
lar situations. In our cities and large towns, a 
great quantity of pork is consumed in a fresh 
state. To be best adapted to this purpose, swine 
should be small boned, only moderately fat, but 
plump and meaty, weighing when dressed from 
forty to a hundred pounds—the flesh fine-grained 
and of the best quality as to flavor. Under this 
class, and as adapted to baconing as before men¬ 
tioned, we may enumerate the following : 
The Neapolitan Breed. —Martin, speaking of 
the excellence of Italian swine, observes :—“ The 
ancient Romans made the art of breeding, reariug 
and fattening pigs a study, and elevated, so to 
speak, various strains to the highest perfection.— 
We cannot doubt that from those improved races 
of antiquity, the present pigs of Italy have de¬ 
scended.It is not, we think, overstraining the 
mark, to regard the excellent breeds of pigs in 
Italy as the descendants of a long lino of ancestry 
—of breeds established before Rome fell.” The 
Neapolitan is the most celebrated Italian breed, 
and has been a source from which some of the 
most esteemed English breeds have been in part 
derived. They have also been introduced into the 
United States, but did not prove sufficiently hardy 
for ordinary management. Their flesh is of very 
superior quality. Martin’s description of the breed 
is as follows: 
“ The Neapolitan pig is small, black, almost 
destitute af bristles, and remarkable for aptitude 
to fatten ; it is short in the snout, small in' the 
bone, with sharp erect earn. But it is by no means 
hardy, at least in our country, and if the sows 
happen to have litters in winter, it will be difficult, 
should the weather be severe, to save the young 
pigs from dying. But as a cross with some of 
our breeds, as the Berkshire, the Neapolitan race 
is most valuable. The cross-breed exhibit im¬ 
provement in form without too great a delicacy of 
constitution ; they have a remarkable tendency to 
fatten, and, though larger and stronger than the 
Neapolitans, display all their good qualities. The 
Essex breed is much indebted for its excellencies 
to the Neapolitan intermixture.” 
drcjrarfo mib dartreiu 
PLANTING ORCHARDS.-SELECT WINTER 
APPLES. 
Messrs. Eds :—Will you, or some of your 
numerous readers, give through the Rural 
the names of eight or ten of the best Wintor 
Apples—the long keepers, best suited to tho 
region of Western New York? Pleaso state 
also where those of the largest size (from 
8 to 10 feet high) may be found, and the 
price per hundred. I think the time has 
come when farmers should devote more of 
thoir time to planting out good Apple trees 
on thoir broken, untillable land. There 
are many farms on which there are several 
acres of land that is not good for much else, 
which might bo profitably appropriated to 
raising a good Applo orchard.—D., Shel¬ 
drake, JY. Y. 
If our friend really means what the above 
fairly implies, our advice is, not to throw 
away his money in tho purchrse of trees.— 
“ Land that is not good for much elso,” is 
good for nothing for an orchard. Tho best 
soil of the farm is only good onough for 
growing fruit profitably, and if “ D.” intends 
to occupy a portion of his with Apples for 
the reason solely, or chiefly, that it is of no 
value for otheY- agricultural purposes, he 
will display moro wisdom by leaving those 
acres in grass. But if tho inquirer refers to 
land which, having a sufficient depth and 
strength of soil, is unoven and broken, and. 
therefore, not pleasant or convenient to cul¬ 
tivate for other crops, he may succeed in 
raising thrifty and productive trees, if ho 
will thoroughly prepare tho ground before 
planting. Put in the sub-soil plow with a 
strong team beforo it, and work tho soil 
deep and often. It is absolutely indispen¬ 
sable to complete and continued success, 
that this preparation be made beforo the 
trees are sot; afterwards deep and thorough 
working cannot be dono. We shall say moro 
on this subject hereafter, and in tho mean¬ 
time givo a list of varieties which ought to 
satisfy any reasonable person:—Fameuse 
and Rambo, for early winter; Rhodo Island 
Greening, Canada Red, Norton’s Melon, 
Green Sweeting, Golden Russett, Esopus 
Spitzenburg, Swaar, Baldwin, Northern Spy, 
and for baking, Tolman Sweet. Trees of 
these varieties may be obtained at tho Nurse¬ 
ries in Rochester; but whero tho largest 
may bo had, we are not advised. It will 
probably bo difficult to find them of tho 
height our correspondent marks, and it 
ought to be. 
BUYING TREES. 
Do not care to get largo trees. The 
greater tho age and size, the more aro trees 
injured and checked by transplantation.— 
Young and small ones aro more readily and 
certainly trained into comely shape. In¬ 
deed they scarcely need training, but in 
good soil and plenty of space, grow natu¬ 
rally into a lino form, and carry a graceful 
spreading head. In the nursery, trees are 
closely set, and if left thero too long shoot 
up tall and spindled and weak. Care, rath¬ 
er, that they bo in a thriving, healthy con¬ 
dition, with a good supply of fibrous roots. 
I would chooso trees two, rather than four 
years old, at tho same price; indoed, at 
double the price. Cherries and Peaches 
are host but ono year from tho bud. 
Cactus. — Answer to au Inquiry. — The 
seeds planted by a lady reador may yet 
grow. Perhaps sufficient time has not 
elapsed. Sometimes they do not vegetate 
short of two or three months. It is possi¬ 
ble tho degree of heat may not have been 
sufficient; though they ought to grow in a 
temperaturo which docs not fall below six¬ 
ty. Again, tho seeds perhaps were not ful¬ 
ly ripened, or they may havo been too much 
driod. And so, on the whole, wo cannot 
understanding^ say much about tho matter 
presented by our fair correspondent. 
BOILING WATER FOR THE PEACH GRUB. 
Friend Moore: — We learn something 
every day of our lives, though we may not 
always be aware of its importance. In con¬ 
versation, especially, do wo learn things 
worthy to bo rememberod, and recorded 
for tho benefit of others. 
Talking, a few days since, with Mrs. Mary 
Tabea, of Macedon, I learned tho secret of 
her success in raising peaches. Last season 
tho trees in her garden wero loadod with 
tho finest of peaches, while thoso of many 
of her neighbors, wero as barren as the fig 
tree we read of. It was caused simply by 
pouring about two quarts of boiling water 
from a tea-kettle, around tho trunk of each 
treo, and on the bark as high up as she could 
roach. Tho application was for tho especial 
benefit of the poach grub. Previous years, 
she informed mo, the leaves curlod, fell off, 
and a now growth put out. But tho last 
season nothing of this kind was observed, 
and tho trees treated to this hot bath, be¬ 
sides bearing a bountiful crop of peaches, 
mado moro wood than tho same had done 
in tho previous two years, without maturing 
fruit. This is a single remedy and well 
worth tho trial.— I. W. Briggs, West Mace¬ 
don, JY. Y., March, 1853. 
PRUNING. 
Few of the duties of the farm are so bad¬ 
ly performed as that of pruning—bad in the 
manner in which it is done, and in the sea¬ 
son of the year usually selected for the op¬ 
eration. Trees are living, sentient things, 
and must be treated as such. Their young 
back is as vulnerable to hobnail boots as the 
back of the hand, and as easily mutilated 
by a dull saw or knife. No skillful surgeon 
will amputate a limb with dull instruments, 
or leave the bleeding wound exposed to tho 
air; but many farmers who have pruned for 
forty years, and think they “know a thing 
or two ” about it, do both. They have seen 
the treo put on its green livery in spring, 
blossom, perfect its fruit, and increase in 
stature, and when it had performed its la¬ 
bors for the season, throw off the foliage 
which it no longer needed, and spread its 
broad limbs l’esistless to tho winter winds. 
Thus they have seen it live, and breathe, 
and grow, and yet never seem to havo ap¬ 
preciated it as a living friend, inviting them 
to its shade, regaling them with its fruits, 
and almost speaking in accents of affection. 
Away with tho ax, the coarse saw, and all 
dull tools about your trees, and in their pla- 
cgs use thoso of tho best make, and with 
edge as keen as Damascus blade. 
Every wound that is made should be cov¬ 
ered. If the tree is vigorous, and the place 
small, it will probably grow over; but cov¬ 
ering greatly aids tho effort of the treo in 
perfecting its outer garment. Paint, clay, 
gum-shellac, and waxed cloth, aro used for 
this purpose; the shellacc is dissolved in 
alcohol and applied with a brush. The cloth 
is spread with gi-afting wax made rather soft, 
and applied with a brush while warm. A 
strip of this tied round a wound, or a patch 
stuck on over it, will greatly facilitate tho 
healing process. 
Ninety orchards out of every hundred aro 
mutilated and injured in being trimmed.— 
Limbs that ought to be cut off are preserv¬ 
ed, and those that ought to be retained are 
taken away. Some are sawed partly off, 
and allowed to drop, tearing away tho wood 
and bark from the under side, and leaving 
a ragged and ghastly wound, that never 
heals, but brings premature decay. This is 
strong language, we are aware, but a careful 
inspection of most old orchards will confirm 
it.— JY. E. Farmer. 
STAKING FRUIT TREES. 
We have for years practiced but one 
method of supporting young fruit trees, and 
like tho way so well, we shall continue it un¬ 
til wo see something better than has yet 
come to our notice. We drive a stake, 
which we usually make of a strip of board, 
or plank, strong enough to support tho tree, 
but elastic to allow it considerable motion, 
about six or eight inches from tho treo, on 
the south or west side, and fasten the treo 
to it by a strip of waste leather, forming a 
single loop, so as to allow the tree to move 
a little in tho wind, fastening tho onds of 
tho leather on tho top of the stake by a 
shingle nail. By this method the young 
treo has sufficient play to induce it to throw 
down its roots, which it will very soon, and 
stand erect without any support. This nev¬ 
er mars or provents tho growth of the treo 
by stopping tho circulation of the sap, and 
is tho cheapest manner a tree can bo stayed 
up. Dnring tho summer months, it is well 
to cast off this leather, letting the treo de¬ 
pend upon its own energies, which will thus 
bo groatly increased, replacing it in the fall 
after driving tho stako firmly, or changing 
its position as may be required to train up 
tho tree in tho way it should grow.— Jeffer¬ 
son Farmer. 
To Prevent Mice Eating Young Affle 
and Pear Trees. — Make a whitewash by 
mixing three lbs. of fresh burnt lumps of 
lime in five gallons of brine, and apply it 
warm. If half a pound of powdered bary¬ 
tes be added to the mixture, or the same 
quantity of arsenic, the application will bo 
effectual; because a taste will kill. 
Early Summer. —Tho Charleston Courier 
of February 15 says, we noticed a short time 
since that a gentleman in this city had sent 
us from his garden some pears noarly full 
grown. Yostorday we were presented with 
several, gathered from the same tree that 
morning, fully ripo and of a most delicious 
flavor. 
^Domestic (fcmioiim. 
A Caution. —Wo learn from a late treat¬ 
ise on Cancer, that the application of soot 
poultices, salves, &c., has fearfully increas¬ 
ed tho number of cases of cancer in our 
hospitals. From a careful inquiry into the 
origin and causes of cancer cases in one of 
the oastern hospitals, it was ascertained that 
in three cases out of fivo, tho patients had 
had cuts, burns, or bruises, ana had resort¬ 
ed to tho much approved application of 
soot for relief. This author also cited a 
species of cancer peculiar to sweeps, and 
which ho attributes to their constant prox¬ 
imity with soot 
To Preserve Eggs. —If you take the eggs 
as soon as the hen has laid them, and smear 
the shells with lard or butter, they will keep 
as good as now laid eggs for some time; but 
if you rub the shells with butter at any time 
it will keep for months, and will prevent 
their being hatched. 
ecjmmc %xh } h. 
LIST OF PATENT CLAIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE 
For the week ending March 8, 1853. 
Seth Adams, of Boston, Mass., for improvement 
in printing presses. 
Henry Bessemer, of Baxter House, England, 
for improvement in cane-juice evaporators. Pa¬ 
tented in England, Feb. 24, 1852. 
Henry Bessemer, of Baxter House, England, for 
improvement in filters for cane-juice. Patented 
in England, Feb. 24,1852. 
Stillman A. Clemens, of Springfield, Mass., for 
improvement in machines for breaking and dress¬ 
ing flax. 
Samuel Gardiner, Jr., of New York, N. Y., for 
improved magnetic machine for washing and sep¬ 
arating gold. 
I. F. Mascher, of Philadelphia, Pa., for improve¬ 
ment in daguerreotype cases. 
Lysander A. Orcutt, of Albany, N. Y., for im¬ 
provement in machines for moulding in flasks. 
Thaddeus A. Smith, of Albany, N. Y., for im¬ 
provements in moulding for cast iron plates with 
dove-tailed recesses. 
Joel Tiffany, of Cleveland, Ohio, for improve¬ 
ment in machines for dressing shingles. 
John J. Wagener, of Charleston, S. C., for im 
proved cannon sight. 
REISSUE. 
Adam Hays, of Pittsburg, Pa., for improvement 
in splints for fractures. Patented Aug. 13, 1850. 
Re-issued, March 8,1853. 
MASTIC CEMENT. 
We have had many inquiries lately re¬ 
specting the mastic cement for covering tho 
fronts of houses and giving them tho ap¬ 
pearance of brown freestone. We have on- 
deavored to find out its composition, and 
have at last, we believe, obtained reliable 
information respecting it. Red lead, oil, 
sand, and limestone dust, in some form, 
cover every compound of it. 50 parts by 
measure, of clean dry sand ; 50 of limestone 
(not burned) reduced to grains like sand, or 
marble dust, and 10 parts of red lead, mix¬ 
ed with as much boiled linseed oil as will 
make it slightly moist, compose a mastic ce¬ 
ment. The building of brick to receive it 
should be covered with three coats of boiled 
oil laid on with a brush, and all suffered to 
dry, before the mastic is put on. It is laid 
on with a trowel like plaster, but is not so 
moist. It becomes as hard as stone in the 
course of a few months. Care must be ex¬ 
ercised not to use too much oil—although 
no evil will be the result—excepting that 
tho cement will require longer exposure to 
hardon. The oil prevents rain and moist¬ 
ure penetrating, and this is the reason why 
this mastic is not affected by the weather. 
Various compositions will answer about as 
well as the recipe above. We will present 
a few. 
100 parts (by measure) of clear dry sand ; 
100 parts of powdered limestone, and 5 of 
red lead, make a hard mastic; this may be- 
varied with tho addition of 10 parts of red 
lead. 100 parts of sand, 50 parts of whiting 
and 10 of red lead make a moderately hard 
cement. 100 parts of sand, 25 parts of tho 
plaster of Paris (or tho same of marble dust) 
10 parts of red lead, and 5 parts of yellow- 
ochre, make a very beautiful and hard ce¬ 
ment. As stated before, all of these compo¬ 
sitions must be moistened with boiled lin¬ 
seed oil. The quantity of oil is so very 
small in proportion to the other materials, 
that the whole mass is very porous. The 
oil unites the particles together, it is the af¬ 
finitive agont. The sand, &c., must bo per¬ 
fectly dry before they aro mixed together ; 
that is, they must bo subjected to heat in 
an oven to drive off all the water contained 
in them. The sand should not be too coarso 
and should be passed through a fine siovo. 
Various coloring substances may bo em¬ 
ployed to mix with the above compositions, 
such as any of the pigments used in oil 
painting. We would use less than 10 parts 
of red lead in the cement. 
The above compositsons might be mould¬ 
ed into statues and works of art, by oiling 
the paterns insido, before putting in tho 
composition and allowing the mastic to 
harden in the moulds before it is removed. 
Two ounces of rosin pounded very fine 
should bo added for every pint of oil used. 
The whole must be mixed with great care 
to mako the cement properly.— Sci. Amer. 
A LARGE SHEET OF PAPER. 
It was lately stated, as a remarkable fact 
performed in England, that a sheet of paper 
was made, 3.000 yards long, 54 inches wide, 
weighing 400 lbs., in three hours. In the 
ordinary course of business, a mill in Gardi¬ 
ner, mado, last week, what might have been 
a continuous shoot of paper, but was out 
into shoets for the convenience of the print¬ 
er, 24.533 yards, or over ton miles in length, 
and 62 inches wide, weighing 3,200 lbs. In 
24 consecutive hours, they turned off, on 
ono machino, what, if it hail not been cut up 
into sheets, would havo measured in length 
27 miles, 12 inches wido; or, as it was split 
into two parts after it was mado, it would 
havo formed a sheet about 55 miles long, 
and would havo reached from tho depot in 
Gardiner, to the junction of the Portland 
and Portsmouth Railroad, at Cape Eliza¬ 
beth. 
To Bleach a Faded Dress. —Wash tho 
dress in hot suda, and boil it until the color 
appears to bo gone; thon rinse and dry it 
in the sun. Should it not be rendered 
white by these means, lay tho dress in the 
open air, and bleach it for several days.— 
If still not quite white, repeat the boiling. 
PUTTERS TOGETHER OF UMBRELLAS. 
The amount of work which the puttoF 
together performs for three farthings, is 
scarcely credible, wore it not stated on au¬ 
thority beyond all dispute* The workman 
receives stick, stretchers, and runners from 
the warehouse; ho provides iron wire and 
sheet brass ; his workshop is supplied at his 
ovvn charge with lathes, saws, roso cutters, 
drills, paring knivos, vice, pliers and other 
tools ; and ho and his lads—two to four in 
number-set to work. First, the stick goes 
through its prescribed ordeal; it is usually 
beech, and was formerly stained; it is now 
singed to any desired tint. There is a port¬ 
able fire-place with a hole in the.chimney. 
The stick is thrust into that hole, and is 
passed over the top of a flame; being dex¬ 
terously twisted about the while. It comes 
out of a dark, or light color, according to 
the time of its exposure to, or distance from 
the flame. The workers taper one end for 
receiving the ferule ; they cut two grooves 
for receiving the two springs; which re¬ 
spectively keep tho umbrella closed or open; 
they insert tho springs into these grooves, 
adjust a stopper of wiro to prevent the 
slides from going too far, and then fix a 
cross wire with a staple at each end of it.— 
Thus much for the stick; and now for the 
ribs. 
The workman and his staff of boys rough¬ 
ly taper Hie slip of whalebone which is to 
form a rib; thoy shape it, smooth it, and 
varnish its tip ; they drill a hole in it. to fa¬ 
cilitate the fastening to the cover ; they 
shape and smooth the head, lap sheet brass 
around it, and drill a holo through it after¬ 
wards to form a hinge; they similarly drill 
and shield it at tho middle point where the 
stretcher is to be fastened, and they attach 
it to the stretcher by means of a little axis 
of wire. When all the eight ribs have been 
doctored in this way, thoy are separately 
weighed or weighted; that is, they are test¬ 
ed in respect to strength and flexibility, in 
order that tho eight for any one umbrella 
may be selected as nearly equal as possible 
—a nocessary condition for the symmetri¬ 
cal set of the umbrella when open. Thus 
far dono, the busy workers proceed to 
thread tho ribs; thoy insert a bit of wire in 
a drilled hole in each stretcher to a notch 
in the slides by moans of this wire, and they 
fasten the ribs to their meoting points by 
other pieces of wire. 
Now, what in the name of all that is 
cheap, does the reador imagine to be tho 
rate of wages paid for this labor, and these 
bits of iron wiro and sheet brass ? In tho 
first place, look at the movements, the sep¬ 
arate operations. The stick passes through 
the hand nineteen times during its fashion¬ 
ing and adjustment; each rib passes thro’ 
the hand thirteen times in preparing, once 
in weighing, and four times in threading; 
•and thus, lor an umbrella of eight ribs, 
there havo been one hundred and sixty- 
three successive operations, performed by 
the workman and his three or four boys.— 
For this lie receives from a halfpenny to 
three farthings in the case of parasols, and 
from three farthings in case of umbrellas, if 
tho manufacture be of the commonest kind, 
and the ribs made of cano; but a whalebone 
ribbed umbrella brings him about twopence 
halfpenny.— Household Words. 
NOVELTY IN SHIP BUILDING. 
Sometime since, tho foreign papers bro’t 
us accounts of a new mode of ship building, 
in which the timbers wero dispensed with, 
and tho whole vessel built of plank. The 
Peninsular and Oriental Company had 
launched a steamship at Cowes, constructed 
by Messrs. John and Robert White, on what 
is described as their “patent improved di¬ 
agonal principal.” Two thicknesses of di¬ 
agonal planking, and a longitudinal plank¬ 
ing outside, constituted the whole thickness 
of the sides ;—how they aro fastened and 
how given tho proper lino and curve, we aro 
not informed. If tho mode is practicable, 
every one will see that it must bo a great 
improvement. The saving in the item of 
ship timber, which is becoming more and 
moro scarce and dear,—the exclusion of the 
vacant spaces between the planking, which 
serve so admirably in ships of our common 
build to hold bilgo water and dirt, and to 
harbor vermin and tho seeds of disease,— 
the greater buoyancy of vessels thus con¬ 
structed,—the room gained for cargo, and. 
the obvious facilities obtained for securing 
the highest speod,—all unite to commend 
the new plan to our builders, provided tho 
ships of the Messrs. White’s patent“answor 
tho high wrought expectations of the inven¬ 
tors. If practicable, they will possess most 
ot the advantages of iron ships, while somo 
of their serious objections are avoided.— JY 
Y. Times. 
IMPROVED TRIP HAMMER 
Measures to secure a patent for improve¬ 
ments in the above havo boon taken bv Wil¬ 
liam Van Anden, of Poughkeepsie, N* Y._ 
In this invention thero are two distinct im¬ 
provements. Tho first enables the work¬ 
man to regulate the force with which tho 
hammer descends upon tho anvil, and the 
second is a superior manner of placing the 
friction rollers which receive the action of 
the cams. The hammer shaft is attached 
to a collar which works loosely around a 
shaft provided with a spring, who. a duty is 
to force down the hammer, which it does 
with moro or less energy according to ita- 
adjutsment. When, tho cam shafti is- made 
to rotate, the hammer shaft is elevated by 
the action of tho cams against the f riction 
rollers, which are placed in a frame capable 
of vibration, so as to relieve the cams after 
their highest points have performed their 
functions. A third cam, acting through the 
medium of a lever and set-screw, causes a 
spring to hear against the hammer shaft 
v. hen tile downward motion is to take place. 
Bells were invented in the year 400. 
