MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
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GATHERING APPLES. 
The keeping of apples and other fruits 
depends very much upon the care with 
which they are gathered, and the piace in 
which they are deposited; henco a few 
hints on tho subject will not be valueless to 
the orchardist and gardener. 
Late autumn and winter apples belong 
to that class of fruits which are gathered 
before maturity and ripened in the fruit- 
rooin or cellar, and they should bo picked 
when they have received from the tree all 
tho valuable oloments the season will allow 
it to give them. English gardeners have a 
rule that no fruit should bo suffered to ro- 
main on the trees after they cease to vege¬ 
tate, and this is in general a good one. The 
apples above spoken of, as well as pears of 
tho same class, may remain ungathered un¬ 
til there is danger of injury from frost, as 
the sun and air, and tho still remaining 
vigor of the tree, seems necessary to their 
perfection and maturity. 
Apples designed for long preservation 
should, as far as practicable, bo picked by 
hand, carefully and separately, and when 
they are not wet by dew or rain. Thoy 
should bo handled so as not to bruise them 
in the least—as carefully almost as eggs or 
glass-waro. Lay them gently upon tho 
floor of a cool dry room, a foot deep, to 
sweat and season for two or three week's, 
and then on a clear dry day, sort and pack 
the apples carefully in cloan dry barrels, 
filling them so full that the apples cannot 
move after being headed in. The very 
best, — which will keep, longest—may be 
wrapped up separately in soft paper before 
packing, or they may be placed in layers 
with dry chaff around and betweon them. 
Most cellars and ground floors are too 
damp for tho perfect keeping of apples 
through tho winter and spring, and also 
of too variable a temperature—tho latter 
should not vary much from 40°. If an 
upper room can be so prepared as to retain 
about the same degree of heat, dryness and 
darkness is a very dosirablo locality for the 
preservation of fruit, not only apples, but 
pears, grapes, &c., To tho preservation of 
tho two last named, considerable attention 
has recently been given. 
A CHAPTER ON CELERY. 
Dear Mr. Editor :—Will you please to give us 
a chapter on Celery ? What is it ?— how is it to 
be cultivated ? Whence came it ?— how is it to be 
used ? —and what is it good for. 
Yours, truly, L. c. 
Cazenovia, N. Y., Sept., 1853. 
The plant known as Celery, is the Jlpium 
graveolens of the Botanists, and is used as 
a salad in the raw stato, and also in soups 
and in flavoring catsups. It is very grate¬ 
ful to many stomachs and considered a val¬ 
uable condiment with roast meats. It is a 
nativo of Great Britain, growing in sodgy 
and wet bottoms along tho banks of rivers, 
and in tho cultivated stato thrives best in a 
moist, open soil; in heavy clays it rusts in 
bleaching and is unfit for the table. 
The seed should be forwarded in a hot 
bed, or sown vory early, as soon as the mid¬ 
dle of April, as thoy are from throe to four 
weeks in coming up ; and when thoy become 
good strong plants, by about tho middle of 
June, they are transplanted into bods and 
tho trenches shaded by boards or other 
means for a few days, until thoy strike and 
beeomo vigorous. Trenches should be dug 
with tho spado about two foot wide and 18 
inches deep. Tho surface soil should bo 
kept soparate from tho subsoil, to return for 
a bed for tho plants, after being well mixed 
with a liberal quantityof old and well rotted 
manure, or compost of vegotablo and oxcro- 
mental substances; with which, fill about 
half tho trench, pack down properly and set 
tho plants four to six inches apart, and 
shade as before directed. 
When they are about six inches high, 
bring tho loaves nicely together, to avoid 
getting earth into tho center, and fill in the 
earth that was taken from tho bottom about 
four inches in dopth around tho plants, 
which many gardeners continuo to do overy 
ton days or a fortnight till frost; but a bet¬ 
tor process is after tho first earthing, to al¬ 
low them to grow till about tho first or mid¬ 
dle of Soptombor, and then to givo them a 
final earthing, up as high as they will bear 
without choking tho center leaves. Bv this 
process you bleach it beautifully, and avoid 
rusting, which it is liable to do in tho old 
process, which is fatal to its goodness and 
appearance on table. Such part as is want¬ 
ed for use early in tho season, must bo 
earthod up oftonor and sooner than the 
main crop for winter. It may bo protected 
in tho trenches against frost, or sot in boxos 
with sand in tho cellar and keep well till 
spring. 
The tondorest, most crisp and thoroughly 
bleached Celery that we have ever seen, 
was a bod that had tho loose leaves clipped 
off and about a foot of earth banked over 
the whole trench, whore it remained till 
spring, after tho frost was out of tho ground. 
Perhaps it was not quite as high flavored, 
but most delicious, and in eating till warm 
weather. This process should not be per¬ 
formed till frost and tho first freezing nights 
commence in the fall. 
In retentive soils, tho trenches should be 
on descending slopes, or so situated as that 
heavy rains shall not drench and drown the 
plants. In setting tho plants, by pressing 
the stems next tho roots the hollow stems 
can be readily determined and should be 
rejected, and none but those that are solid 
retained. 
Thus we have complied with the request 
of our eorrespandent, as far as our experi¬ 
ence and knowledgo go on this subject, 
without reference to any authority. 
THE AMERICAN PITCHER PLANT. 
This is one of tho most curious plants in 
all North America. Its Botanical name is 
Sarracenia purpurea, named in honor of 
Dr. Sarragin, of Quebec, its discoverer, and 
who first sent specimens to Tournefort, in 
Franco. It is also known by the common 
name of Side Saddle flower. There aro six 
known spocios of the genus, one only of 
which is found in tho Northern States. A 
variety with yellow flowers is found in Mass¬ 
achusetts. A genus somowhat similar in¬ 
habits Guiana, and the two constitute the 
natural family of tho Sarraceniacece. 
The Side Saddle is quito generally diffus¬ 
ed among tho sphagnous swamps of the 
Northern States and Canada, and in its 
structure thero is a beautiful display of the 
wonderful contrivance of the Great Archi¬ 
tect. Tho flower, which expands in June, 
rises on a scapo from a foot to eightoen 
inches, and while in blossom is nodding.— 
Its color is purple and the divisions of the 
calyx, corol, seed-vessel, &e., are fino. The 
color of tho petals, which are incurved, is 
much more delicate than that of tho larger 
sepals. Tho latter overlap tho joints of tho 
former, and these aro again overlapped at 
their base, by a three-leaved invoLucel. By 
this means, all moisture is effectually ward¬ 
ed from tho delicato farina of the stamens, 
which gives vitality to the minute embryos 
in tho seed-vessel. The pistil which re¬ 
ceives and convoys this fertilizing principle 
to tho seed is a largo umbrella-shaped or¬ 
gan, attached to tho geneva so as to cover 
tho stamens, which by reason of the pen¬ 
dant position of tho flower shed their pollen 
directly into its cup-like structure. When 
this important object is accomplished, the 
fibres of the stem beeomo more rigid and 
the capsulo takes an upright position on its 
stalk, and tho persistent pistil now is a de¬ 
fence to it in warding off tho falling rain or¬ 
tho too direct hoat of tho suit. 
Wonderful as tho structuro of tho flower 
may be, it is perhaps cxceedod by that of 
tho leaf. Springing directly from tho 
fibrous roots, they recline liko a cluster of 
fairy pitchers around the flower stem, each 
leaf being in fact a littlo vossel of the ca¬ 
pacity of a gill or thereabouts, containing 
usually a quantityof water and dead insects. 
This sort of leaf is rare and is called as- 
sidium. It is supposed to bo formed by a 
very deep channeling of tho petiole, and the 
uniting together of tho involute edges of its 
winged margin, so as to form a complete 
vaso. with a broad expansion at tho top, 
which may bo regarded as tho truo leaf.— 
Along tho upper or innor edge extends a 
wavy, winged appendage, while a broad 
cordate lamina, (or the truo leaf,) is articu¬ 
lated to tho mouth or the back of tho open¬ 
ing. This, with tho entrance to a consider¬ 
able distance, is thickly covered with stiff 
hairs, over which insects may readily creep, 
but against which it is impossible to pass. 
To tho inquiring mind tho question may 
arise, what is tho design in tho wonderful 
structuro of tho Sarracenia ? For what 
purposo were its loaves scooped out to bo 
filled with water and entomb insects ? What 
is tho purpose served in its economy ?— 
Thero must bo some wise end in view, tho’ 
it soonis at present to be one of tho unrav¬ 
elled mysteries of naturo. Possibly, from 
tho docaying animal matter, some essential 
nutriment is derived and conveyed through 
the petiole of tho leaf for tho sustenance of 
the plant. t. e. w. 
Grapes should bo fully ripe beforo they 
aro picked from the vine. They need tho 
sun and air to give them perfection and 
flavor. They can bo preserved for some 
months by packing in dry jars or boxos, 
with kiln dried bran, or saw-dust, or cotton 
between them, and then keeping them in a 
cool, dry place.— b. 
A “White English” poach, woighing 
thirteen and a half ounces, and measuring 
ton and throe quartor inchos in circumfer- 1 
once, was raised this soason on tho planta- 1 
tion of John L. Evins, at Atlanta, Ga. 
SMITH’S ORLEANS PLUM. 
Smith’s Oideans, the largest and finest of 
this class of plums, is a native varioty raised 
from the old Orleans about 20 years ago by 
vir. Smith, of Gowanus, Long Island. It is 
one of tho most vigorous of all plum trees, 
making straight, glossy, reddish-purple 
shoots, seven or eight feet long in tho nur¬ 
sery, with dark green, crimped leaves. It 
bears regularly and well, in almost any soil; 
its fruit is large and handsome, and has 
that blending of sweot and acid in its flavor 
which renders it, to our tasto. one of tho 
most agreeable of all plums. It is deserv¬ 
edly a favorite in American gardens. 
Bearing branches smooth or nearly so.— 
Fruit large, often of the largest size, oval, 
rather widest towards tho stalk, a littlo ir¬ 
regular, with a strongly marked suture on 
orio side. Stalk quito small and slender, 
little more than half an inch long, inserted 
in a deep narrow cavity. Skin reddish pur¬ 
ple, covered with a deep bluo bloom. Flesh 
deep yellow, a littlo firm, very juicy, with a 
brisk, rich vinous flavor, (not sweet and 
cloying,) and adheres to tho stone. Ripens 
from the 20th to tho last of August, and 
hangs for somo time on tho tree, becoming 
very dark in color. 
By an error, this variety was sent out 
from the garden here for soveral years, as 
tho Violet, or Bluo Perdrigon, a smaller, 
and very different fruit, and bears this name 
still in somo collections .—Downing 
THE CURCULIO. 
J. Lake, writing to tho JY. E. Farmer, 
says:—I see by your last paper, from extracts 
from tho Greenfield Republican, that a wri¬ 
ter in that journal has found a romedy for 
tho bito of the curculio. His remedy may 
be a good one for a man of leisure, hut the 
days and nights aro not of sufficient length 
to warrant its general adoption. I will tell 
you briefly what I have done for my plum 
trees. My romedy for the curculib is this : 
as soon as tho insect had made his appear¬ 
ance, and tho plum had fairly commenced 
growing, I sprinkled tho leaves and plums 
on the trees all ovor with air slacked lime, 
selecting a wet morning for tho operation, 
and after that tho insects all left. On some 
trees that had no lime, scarcely a plum was 
left ; on ono tree that I put lime on one 
side, tho curiculio did not trouble ; while on 
tho side that had no lime, the plums were 
completely destroyed. When tho drought 
came on, I found that my plums failed for 
tho want of moisture; I took a barrel, and 
made a small hole in the bottom, and placed 
it on the root of the trees, and then filled it 
with water, and as often as the water was 
exhausted I filled it up ; and now I shall 
have a rich crop of plums, and free from 
tho rot that prevails in this country ; the 
limb I sent to you a few days ago was from 
one of those, and is a fair specimen.” 
TO KEEP AWAY MOTHS. 
A great fuss is usually made about this 
time to keep off that delicato little insect, 
tho moth miller. Sho has certain instincts 
as well as other peoplo, and they lead her 
to deposit her eggs where food can be found 
when her young aro born into tho world. 
So sho, liko a good mother, looks about in¬ 
dustriously, and deposits an egg hero and 
there, under tho seams of our best coat, or 
in madam’s wrist-cuffs, or boas, or for want 
of bettor shelter and more refined feeling, 
will deposit half a scoro of eggs among the 
hair of tho buffalo robes that hang in the 
carriage house. Now this is vory innocent 
and commendablo conduct throughout all 
bugdom, but it is looked upon by us as a 
peculiarly insinuating proceeding by the 
bugs, and a form of deposit not altogether 
approved. So tho good housewife tries to 
defend herself with cedar closets, camphor 
draws, rosemary, sassafras leaves and other 
delectablo odors ; but the bugs care no more 
for them than does the hectoring gallant 
for a tap of his lady’s fan; they aro true 
to tho instinct still, and will continue to bo 
so in spite of all tho nostrums of yEscula- 
pius and all his disciples. But, fair lady, 
thero is ono infallible remedy, siinplo, and 
always within reach. Shako your gar¬ 
ments or furs well, and tio them up tight 
in a pillow case, or anywhere under cover, 
and your valuables will always bo perfectly 
safe from the ravages of moths. 
Teach Figs. —Tho American Farmer 
gives tho following mode of preparing peach 
figs. Other fruits have been successfully 
dried in a similar way :—“ The peaches aro 
first peeled, then cut in halves, tho stones 
removed : next placed on platos with their 
hollow sides up, and containing one-sixth of 
their woight of sugar. After" having suffi¬ 
ciently dried in tho oven thoy are stowed 
away in jars or boxes, liko figs, tho texture 
of which they materially resoinblo, while 
their flavor is entirely suporior. They 
may bo swollen by water, and used for pies, 
tarts, &c., and are very superior in quality 
to the ordinary dried peaches.” 
Potato Pie. —Boil until soft as many 
potatoes as you liko; then peel and mash 
them through a tin sieve. To a quarter of 
a pound of potatoes add one quart of milk, 
throe spoonful of molted butter, four beaten 
eggs, and sugar and nutmeg to the taste. 
Bako in tins as you would custard or pump¬ 
kin- s. A. 
Clove Cake.— Throo pounds of flour, one 
of butter, ono of sugar, three eggs, two 
spoonfuls of powdered clovos. Sweeten 
with molasses, if preferred. 
LIST OF PATENT CLAIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE 
For the week ending September 13, 1853. 
M. W. Baldwin, of Philadelphia, Pa., for im¬ 
provement in gear of variable cut-off valves for 
steam engines. 
John Chilcott & Robert Snell, of Brooklyn, NT. 
Y., for improvement in India rubber soles for 
boots and shoes. 
John Chilcott & Robert Snell, of Brooklyn, N. 
Y., for improvement in cutting boots and shoes. 
Patented in Belgium, Sept. 16, 1852; in France, 
Sept. 17, 1852 ; iu England, Sept. 30, 1852, 
Pierre Demeure and Auguste Mauritz, of New 
York city, N. Y., for improvement in bed bottoms. 
Wm. P. Greenleaf, of Washington, N. II., for 
improvement in shape of scythes. 
Z. H. Mann, of Cincinnati, Ohio, for improve¬ 
ment in safety.valves for steam boilers. 
George Potts, of Cincinnati, Ohio, for improve¬ 
ment iu revolving mandrel for lining cylinders 
with metal. 
Andrew Robeson, Jr., of Newport, R. I., for im¬ 
provement in bucking cloth. Patented in Eng¬ 
land, Nov. 8, 1S53. 
Hervey S. Ross, of Cleveland, Ohio, for im¬ 
provement iu fences. 
Samuel B. Sumner, of Grantville, Mass., for 
improvement iu bootjacks. 
Frederick W. Norton, of Lasswacle, Great Bri¬ 
tain, for improvement iu the manufacture of plain 
and figured fabrics. 
James Rakin, of Detroit, Mich., for improve¬ 
ment in hanging mill saws. 
John Chilcott & Robert Snell, of Brooklyn, N. 
Y., for improvement in screw fastenings for boots 
and shoes. 
L. A. Stockwell, of Batavia, N. Y., for improve¬ 
ment in lard lamps. 
RE-ISSUE. 
W r m. Crompton, of Hartford, Conn., (assignor 
to Merrill H. Furbush <fc Geo. Crompton, of Wor¬ 
cester, Mass.,) for improvement in faucy power 
looms. 
ADDITIONAL IMPROVEMENT. 
Geo. F. S. Zimmerman, of Charlestown, Va., for 
improvement in Winnowers and Threshers. 
GLASS WALLS. 
When tho late Sir Cobert Peel proposed 
his measuro for the removal of tho duty 
from glass, ho wisely remarked, there was 
no foreseeing the limits of tho novel appli¬ 
cation of this beautiful manufacture. The 
most recont of these is the use of glass for 
tho construction of walls for the growing of 
fruits and plants, as well as tho introduc¬ 
tion of a new style of architecture. The 
variableness of tho British climate, and the 
great disappointment in procuring, with 
anything liko certainty, a crop of fruit from 
brick or stono walls, led Mr. Ewirg to con¬ 
sider whether this could not be obviated by 
substituting hollow walls of glass and iron; 
and the invention has proved perfectly suc¬ 
cessful. 
By constructing the Avails of sufficient 
width to enter, thoy become hot-houses on 
tho best principle, tho trees they contain 
are completely surrounded by light and ex¬ 
posed to tho action of the sun’s rays dur¬ 
ing the whole day; they form a delightful 
promenade in our uncertain climate during 
tho winter months.— English Paper. 
AMERICAN AND ENGLISH IRON. 
Owing to somo unfortunato circumstan¬ 
ces, the iron of American manufacture used 
on some of our railways has proved vory poor, 
and compares hardly with the early impor¬ 
tations of English iron. This is owing, not 
t > any deficiency in the American ores, but 
tho deficiency of the manufacture. A large 
percentage of tho late importations of Eng¬ 
lish railway iron, however, has proved very 
defective, not becauso the English cannot 
make good iron, but because "our railway 
managers have been so over-anxious to iron 
their roads without delay that they have 
taken whatever has been offered them in 
exchange for their bonds. It is time that 
the matter should bo more sharply looked 
after. In almost every fair trial of the iron 
manufacture of the two countries our bars 
have stood the tests, and have come off 
ahead of tho foreign competitors.— Rail¬ 
way Times. 
NEW ERICH MACHINE. 
Mr. L. E. Ransom, of Huron county. 0., 
has shown us a Brick Machine, for which 
he has filed his caveat for a patent. In¬ 
stead of a simple mould, shallow boxos of 
tho width of six bricks are laid the whole 
length of the yard, and the clay, made to a 
soft consistency, is turned in and pressed 
down evenly and smoothly by a roller. A 
few moments suffices to set the clay, and 
the boxes—being made in pieces—are re¬ 
moved ; and by a simple contrivance of six 
knivos in a frame, tho paste is severed bv 
lengthwise and crosswise cutting, into brick; 
which, aftor duo drying, are ready for the 
kiln. By this procoss the bricks aro mado 
with great rapidity and economy, and are 
said to bo far superior to thoso made by tho 
old and tedious manner of moulding. If 
this machinery of Mr. Ransom’s an"swors 
the general expectation, it is estimated the 
price of the article will be reduced at least 
25 per cent.— Sandusky Register. 
New Building Material — A light col¬ 
ored, friablo species of stone, resembling 
fire-brick, is brought from Normandy and 
used for the interior lining of tho walls of > 
public buildings. It is easily carved in any : 
desired form. Trinity Church Chapel, in - 
New York, is to havo interior walls of this 
material. 
AGRICULTURAL INSTRUCTION IN EUROPE. 
The Royal Agricultural College at Cin- 
cei’ets, England, has six professors. The 
instruction extends over three years, and 
tho studies pursued are as follo ws : 
1; Spence and Practice of Agriculture; 
2. Chemistry and Chemical Manipulation; 
- ? .L^tsLuiai a imubcpuy J 
, ' 1 ' purveying and Practical Engineering. 
The lectures aro as complete and practi¬ 
cal as they can bo rendered. The agricul¬ 
tural colleges of Germany and France are 
U'lf mor ® complete and efficient. That at 
Ilohenheim, in W urtemborg, emplovs ono 
director six professors, four functionaries, 
arid two tutors, and has connected with it 
au estate Oi 3.o25 acres. Tho instruction 
is embraced in 40 courses, such as_1. 
Practical Agriculture, including Meteorolo¬ 
gy and Practical Mechanics ; 2. Culture of 
tho Grape ; 3. Fruit trees ; 4. Raising and 
Management of Cattle: 5. Of Horses with 
Veterinary practice, Pathology, and Thera¬ 
peutics, &c.; (3. Silk culture; 7. Rural In¬ 
dustry ; 8. Rural Economy, Surveying, 
Engineering.. Valuing, &c.; 9. Book-keep¬ 
ing; 10; Working a farm; 11. Algebra, 
and Pure Mathematics as far as Geometry ; 
12. Physics, Mechanics, and Chemistry, in¬ 
cluding Analysis; 13. Rural Law; and 14. 
Constructions, Architecture, and Drawing 
in all its branches. This is a mere imper- 
tect outline ot the studies, the whole beinc 
much too long to copy in this place. 
Europe contains 22 superior schools equal 
to tho best colleges in tho United States ; 
54 equal to cur inferior colleges or High 
Schools; and 214 Elementary schools, 
while there aro 14 Agricultural depart¬ 
ments connected with colleges and universi¬ 
ties, making a total ot 352 institutions, 
solely devoted to education in this art. 
A TRAVELING HOTEL. 
( A Paris correspondent of the Cincinnati 
Gazette, in a letter dated Aug. 11th. gives 
the following account of a novel mode of 
traveling in France. Ho writes : 
If we are in advance of tho world in sea 
yachts, the 1 rench have beaten us in tho 
article of railroad yachts. A rich capitalist, 
Monsieur the Count of I.-.has invent¬ 
ed and superintended tho construction of a 
railroad hotel, tor his own private use, with 
which he intends to travel with his family 
over all the railroads ot France. It is a 
eomploto house with all its dependencies, 
principal and accessory. There is a parlor’ 
bedrooms, with beds, billard room, kitchen’ 
office, a cellar which will hold a good store 
ot wine, ice-house, &e.—in ( no word, a 1 tho 
elegance and the comfort, tho useful and 
the agreeable, of a dwelling the most com¬ 
plete and tho most rich, "it is very long, 
and liko all the French cars, very wide. It 
is made so that it can bo transferred from 
one set of wheels to another, though that 
seems of no importance, since the roads of 
I ranee are all, I believe, ot the same wide 
guage. This traveling hotel has cost its 
proprietor about 50.000 francs, and is at 
this moment attracting great attention at 
the dopot of tho Orleans Rrailway. 
CAST IRON INTERIOR V/ALLS. 
L. A. Gouch, architect, Harlem, N. Y., 
has shown us plans for cast-iron partition 
walls, which appears to be far superior in 
every respect, and can bo put up for less 
than those ot brick. Thoy are formed of 
perforated plates bolted together, each of 
about one-sixteenth of an inch in thickness, 
and secured so as to make a partition of 4 
inches in thickness, having an air space be¬ 
tween which will answer for ventilation, gas 
pipes, water pipes and hot air pipes. These 
plates can be covered with plaster and made 
to resemble a hard-finish wall. Tlieso par¬ 
titions will bo fire-proof and flanges are cast 
upon them for joists and beams of flooring 
and stairs. Such a partition can be taken 
down at any time, by merely unscrewin'* the 
bolts, and not like "brick, mortar and'lath 
walls, it will bo as good as ever, and can 
answer the samo purposo a thousand times 
over, and last for a thousand years. The 
application of iron to architecture is an in¬ 
vention which should attract universal at¬ 
tention.— Sci. dm. 
How TO MAKE a.Cistern. —For a cistern 
to hold 2.) barrels of water, procure ono 
barrel of water lime—hydraulic cement— 
and threo barrels of clean coarse sand; if 
your soil is clay or any kind of compact 
earth, dig a hole as near the shape of an 
egg as far as you can ; mix your cement, a 
little at a time, and plaster it directly upon 
the earth. If there is any considerable cav¬ 
ity in the sides of tho pit, fill it with day 
mortar and thus save your cement. When 
tho first coat is dry put on the second, and 
perhaps a third, though much thinner than 
the first. Cover tho top with a large flat 
stono, if procurable, having a man hole and 
a place for a pump broken through the cen- 
tro. A cistern eight feet in diameter and 
nine feet deep will hold a hundred barrels. 
Improvement in Grist Mills. —The Wor¬ 
cester Spy speaks of an improvement in tho 
manner of pecking mill stones by which 
their capacity for grinding can bo doubled. 
The editor of the Spy saw it applied to a 
mill in Worcester, and the result of its ap¬ 
plication was that a bushel of Northern corn 
was ground in a minute and a half—and 
that an old fashioned mill, with a singlo run 
of stones, with the impovement, will grind 
forty-six bushels an hour. 
There is philosophy in tho remark, that 
“every man has in his own life follies 
enough—in his own mind, trouble enough— 
in the performance of his duties, deficien¬ 
cies enough—in his own fortunes, evils 
onough—without being curious aftor the 
affairs of others.” 
