APRIL 19. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
frcjiai'ii ant taftmt. 
HOW TO PLANT TREES. 
A PEW PLAIN AND PRACTICAL DIRECTIONS. 
As tlie season for planting Fruit and Orna¬ 
mental Trees, Shrubs, «fcc., has again arrived, 
an article embracing the most approved mode 
of procedure will, it is believed, prove interest¬ 
ing and valuable to many readers of the Rural 
— particularly in the Western States, Canada 
and other sections where new orchards, gar¬ 
dens, <fcc., are being extensively planted. Im¬ 
mense numbers of trees are annually lost by the 
ignorance or carelessness, or both, of those who 
“ go through the motions” of planting. To this 
loss must be added that of time, which is often 
a greater sacrifice than the amount expended 
for trees — to say nothing of the disappoint¬ 
ment to the planter. Hence, we do at least 
some of our readers an acceptable service in 
presenting below such plain and timely direc¬ 
tions for planting as will, if heeded, prevent 
nine-tenths of the loss and consequent disap¬ 
pointment to which many are subjected — and 
at the same time, perhaps, save nurserymen 
from unmerited censure. The following direc¬ 
tions have been carefully prepared by a practi¬ 
cal horticulturist who Knows whereof he affirms: 
Preparing the Soil. —The soil where you 
intend planting trees must in all cases be dry, 
or made so by draining. Fruit trees will not 
thrive well on wet or spongy lands. Where the 
soil is poor, there must be holes dug two feet 
deep, and three and a half to four feet in diam¬ 
eter. The subsoil that is taken out, remove to 
a distance, so that none of it will be replaced in 
the hole ; then collect beside each hole a quan¬ 
tity of surface soil and old, well rotted barn¬ 
yard manure, sufficient to fill the holes; mix 
these two thoroughly together. Where the 
ground has been well plowed and manured, it 
will not be necessary to prepare the soil as 
stated above, but it will be absolutely necessary 
in every instance, to dig large holes and remove 
the subsoil, filling in with surface earth. In no 
case must there be any fresh manure placed 
near the trees, nor any manure in immediate 
contact with the roots. 
Pruning and Planting. —Before you plant, 
prune off with a sharp knife all the broken parte 
of the roots, and if the branches appear too large 
for the roots of the tree, after being trimmed, 
prune sufficient off the branches to restore the 
balance of the tree. When thus prepared, let 
one person hold the tree in an upright position, 
placing it so that it will stand just as deep as it 
stood in the nursery before taken up. Let 
another fill in with the prepared earth, taking 
care to bring all the roots in contact with the 
soil. When the earth is nearly filled in, half a 
pail of water might be thrown upon it to settle 
the whole ; put in the remainder of the earth, 
and press gently with the hand or foot. 
Staking. —In exposed places it will be neces¬ 
sary to stake the tree, so as to prevent its being 
shaken. This is done by placing a stout stick 
close by the tree, and about 12 or 18 inches into 
the ground, or sufficiently far to make it steady 
and not easily disturbed, and tall enough to 
come up to the second branch of the tree. Then 
tie the tree with some soft fastening to the 
stake. Observe also, to place a piece of cloth 
or other soft substance around the stake to pre¬ 
vent the chafing of the tree. 
Mulching. —In dry ground, or when the sea¬ 
son is dry, mulching will be found highly ad¬ 
vantageous. This is done by spreading around 
the tree a foot beyond where the roots extend 
to, four or five inches deep, of rough manure ; it 
prevents the ground from getting hard and 
cracking, and retains the moisture. 
After-Culture. —When orchard trees are 
planted, the ground ought to be kept in good 
order, free of weeds and grass. The best way 
to do this is to plant root crops in the soil.— 
We only recommend this course for persons who 
will not look after, or take care of their trees, 
by keeping their land in good order unless some 
crop is planted in it. To any persons who value 
their trees and fruit, it is unnecessary to offer 
any suggestions with regard to their after-cul¬ 
ture. Trees suffer from having grain crops 
planted amongst them. They require as much 
attention as any crop' on your farm, and if al¬ 
lowed to grow with giass and weeds continually 
about them, or if their roots are torn up every 
time you plow the orchard, will, under such 
treatment, only linger for a short time, and 
eventually die. Standard Aitles will not for 
a few years, require much pruning ; it will be 
well, however, to pay attention to them early, 
and as some varieties are incli ned to grow erect, 
and with close heads, it will be better to adopt 
means to keep the limbs spread—placing a hoop 
in the head of the tree will keep the limbs 
apart and admit light and air ; before doing so, 
thin out from the centre any superfluous 
branches. ' 
Dwarf Pears should be planted in the gar¬ 
den or some enclosed spot, about 8 feet apart, in 
good soil and enriched yearly by a little old 
Avell rotted manure, spaded in around the roots. 
Those of two year’s growth will require prun¬ 
ing in the spring of the second year after plant¬ 
ing. The pyramidal form is the most desirable. 
To obtain this, the lower branches should be 
shortened to within 6 or 8 buds of the previous 
year’s wood ; those above them still shorter, and 
the upper branches to within 2 or 3 buds of their 
base. The leading shoot or stem, should be 
shortened back also ; none of the limbs are to 
be cut clean out unless they rub against each 
other. 
Standard Cherries and Peaches require a 
rather light soil and dry ; for the first 3 or 4 
years Peaches require to be looked after closely, 
by cutting out decayed or w inter killed branches 
and preserving a good, thrifty, but not too rank 
growth. 
Plums should be planted on a good, rather 
stiff, soil. 
Grapes should have a well manured, good 
dry soil, trenched to the depth of 3 or 4 feet ; 
and if planted near a house, must be placed so 
as to avoid the dropping or falling of water 
from the eaves. 
Currants are best when planted on a good 
rich soil. They ought to be pruned, with a view 
to keeping the head spread and bushy. 
Strawberries are generally planted in rows 
2 feet apart, and the plants 12 to 15 inches dis¬ 
tant in the rows. The ground must be kept 
mellow and free of weeds. If the season be 
dry, use water abundantly before they come 
into blossom, and after the fruit is set. The 
runners can be thinned out in the fall. 
Ornamental Trees require but little pruning, 
—in fact none,—unless the balance of the tree 
be destroyed by cutting the roots too close.— 
Large holes should be dug to admit the roots, 
and if the ground is poor, a little manure mixed 
with some surface soil will be of benefit. Dig 
the holes 2 feet deep and 3% to 4 feet in diam¬ 
eter ; throw out the subsoil and fill in with sur¬ 
face earth. In exposed situations staking will 
be necessary. 
Osage Orange Plants. — To form a good 
hedge, plant them in two rows, about 6 inches 
apart, and the plants one foot apart in each row, 
placing them alternately. The ground should 
be in good order to receive the plants, and be 
kept mellow and free of weeds after planting. 
About the first of September the branches 
should be clipped to within 8 inches of the 
ground; no more attention is required for the 
first year ; about the latter part of June of the 
second year, it will be necessary to cut back the 
shoots to within 5 or 6 inches of the previous 
year’s wood, and again on or about the 1st of 
September, cutting back to within one or two 
inches of the summer cutting. It is absolutely 
necessary to cut back the plants twice every 
year—not having at the end of the fourth year 
more than three feet high of a hedge. You thus 
obtain a thicker, broader at the base, and every 
way a better hedge, than if permitted to grow 
up without being severely pruned, and in north¬ 
ern localities more likely to have your hedge 
stand the winter. 
Distance to Plant Trees. —Standard Apples, 
30 feet apart each way; Standard Pears and 
Cherries, 20 f e et; Peaches, 18 ; Dwarf Cherries, 
18; Dwarf Pears, 8; Plums, 10; Currants’ 
Gooseberries and Raspberries, 3 to 4. 
VEGETABLE ALIMENT. 
SWEET FRUITS. 
[Continued from No. 12, page 95, this Volume.] 
Sweet Fruits contain more sugar than they 
do acid ; — they are not only very agreeable to 
the taste, but also very nourishing, and of easy 
digestion, for they are very soluble in the gas¬ 
tric juice. This is the case with most fruits of 
this class, but there are some so rich in saccha¬ 
rine matter, that even a moderate quantity is 
difficult of digestion,— particularly is this true 
with regard to dyspeptics. Again, the cellular 
texture of some, for instance the cucumber, is so 
firm and hard, that it is digested with a good 
deal of labor. A healthy stomach will often 
revolt at the task. This class includes the 
pine apple, apricot, orange, sweet cherry, mel¬ 
on, cucumber, gourd, date, fig, strawberry, rasp¬ 
berry, pomegranate, juniper, sweet apple, mul¬ 
berry, blackberry, peaches, grapes and goose¬ 
berries. 
1. Pine Apples — (bromelia ananas, Lin) —the 
fruit of a plant or tree originally from South 
America. This tree is also found in the island 
of Madagascar. It is cultivated in the Europe¬ 
an gardens, but it requires much care. The 
fruit has an exquisite taste, which surpasses 
that of all others. The pine apple is very easily 
digested—is nourishing, and a diuretic. By 
expression, a juice is obtained from it with 
which an excellent liquor is made, that is al¬ 
most equal to malmsley, and is inebriating. 
2. Apricots — (mala, armeniaca ; prunus arme- 
niaca, Lin.) —A stone fruit of a tree, originally 
from Armenia, which has been naturalized in 
the warm and temperate climates of Europe. 
There are several species of the apricot; among 
others, there are two which differ, the kernel of 
the one being sweet, the other bitter. The 
early flowering of the apricot tree, requires to 
be guarded by a layer of straw, to prevent its 
being injured by the cold weather that occurs 
late in the spring, and which destroys them 
when not protected. The fruit of the apricot, 
which grows in the open air, has a taste and 
perfume superior to that of an espalier, owing 
no doubt to its deriving more advantage from 
the influence of the atmosphere. Apricots are 
very easy to digest, and are nourishing. Cul¬ 
len considered them the most healthy of the 
stone fruits. Galen preferred them to peaches. 
They are excellent for the table, whether raw, 
preserved in sugar, or prepared in marmalade, 
stewed, <fcc. Oil may be extracted from the 
kernel; an orgeat is also made of it. A gum 
exudes from the Apricot tree, which might su¬ 
persede the gum Arabic. The extravasation of 
this gum is a disease, which destroys the 
branches of the tree. 
3. Sweet Orange — (aurantia; Citrus aur antiurn, 
Lin.) —is a fruit with seed, of a small tree, orig¬ 
inally from China, but naturalized in the south 
of France. The orange tree is most beautiful, 
owing to the whiteness and sweet odors of its 
flowers, the peculiar green of its leaves, of which 
it is never deprived, its golden colored fruit, 
and the agreeable sight of buds, opening flower s 
and fruit, all of which are displayed at the same 
time. Sweet Oranges possess in an eminent 
d egree, the sedative and cooling quality. Their 
use is very salutary in warm countries and in 
hot seasons, to prevent inflammatory fevers and 
putrid bilious diseases. From the flowers of 
the orange there is distilled a volatile and very 
agreeable aromatic oil, which is employed in 
perfumes and in seasonings. Its bark also fur¬ 
nishes a volatile oil, which sugar renders misci¬ 
ble in water. The fruit is eaten either raw or 
preserved. The best oranges are those of a red 
meat. 
4. Sweet Cherries — (cerasa dnlcia.) — There 
are a great many species and varieties of this 
fruit, all of which differ more or less in respect 
to size, color, consistency and taste. They con¬ 
tain much sugar, are very nourishing and easy 
to digest. The cherry tree grows naturally in 
the woods of the environs of the Black Sea, and 
of the town of Cheraconda, or Cherasanda. It 
was not Lucullus who introduced the first of 
these trees into Europe, for Dirnaus Siphnius, 
contemporary with Lysimachus, spoke of cher¬ 
ries. Van Swieten relates several cures of ma¬ 
niacs, performed by the usd of cherries alone, 
taken to the quantity of more than twenty 
pounds per day. Fernel saw several cases of 
melancholy cured by the decoction of dried 
cherries. 
“ Old Mansion," March 3,1856. Ned 
OHIO POMOLOGICAL SOCIETY. 
We have been favored with the Transactions 
of this Society for the past year, being its Sev¬ 
enth Session. It contains the reports of the 
meetings held at Columbus on the 18th and 19th 
September, 1855, and of the annual meeting at 
Cleveland Jan. 8, 9 and 10,1856, together with 
the address of the President and other interest¬ 
ing matters pertaining to fruit growing. Ohio 
is one of the most enterprising fruit growing 
States, and may boast of some of the best Hor¬ 
ticulturists in the Union. This is particularly 
true of grape culture, though we observe no 
grapes were presented at the winter meeting. 
The reports and discussions of this and other 
kindred societies in different localities possess 
much value, as enabling a comparison of the 
worth of the same fruit grown under different 
circumstances and in different localities and 
soils. One other matter should claim particu¬ 
lar attention—the preservation and marketing 
of different kinds of fruits. Fruit growing and 
fruit selling need systematizing, which can 
best be done through these associations. 
The officers for 1856 are:— President —A. H. 
Ernst, Cincinnati. Vice-President — Dr. J. P. 
Kirtland, Cleveland. Treasurer —H. C. Noble, 
Columbus. Secretary —M. B. Bateham. 
ftomBjstit fcpiiratj. 
PREPARATION OF HAMS. 
Smoked Hams, depend much for their accep¬ 
tability as an article of human food, upon the 
perfection of the process of curing, and when 
properly prepared and preserved, few things are 
better relished at all tables than these. At this 
season, especially, “ ham and eggs ” is a stand¬ 
ard dish for city and country breakfasts. The 
size and feeding of the hog, as well as the salt¬ 
ing and smoking, have an effect upon their 
quality. The best hams are from hogs weigh¬ 
ing not over 200 lbs., which have been fed 
mostly on corn, and have been allowed range 
for exercise, so that the lean or muscular part is 
well and healthily developed. Hams from hogs 
weighing from 300 to 400 His., or over, are so 
large that they are seldom cured or smoked 
thoroughly, without longer time and greater 
pains than is usually considered necessary.— 
There are a multitude of recipes for pickling 
hams, each possessing, in the opinion of those 
who use them, their peculiar merits. We have 
already given the most noted, and few of our 
readers have occasion to use them so late in the 
season as this. 
The excellence of a ham depends much upon 
the smoking or drying, (which is now in season,) 
and, indeed, the best are both smoked and 
dried at the same time. It is a matter that 
should not be hurried, and six weeks is little 
enough time for the process. The smoke-house 
should be roomy and dry, and the meat at such 
a distance from the fire as not to be affected by 
the heat, as is too often the case. Hickory and 
maple are thought the best woods for making 
the smoke, and the cobs of dry, sound Indian 
corn, are first-rate for that purpose. A fire, 
started twice a day, answers in the end better 
than one kept up continually, as the hams are 
thus smoked and dried at one process. 
Lemon Butter. —Twelve eggs, 6 lemons, 2 
pounds white sugar, 2 oz. butter. Rub the 
butter and sugar to a cream, beat the whites and 
yolks separate, grate the rinds of the lemons; 
mix the yolks with the butter and sugar over a 
slow fire, then stir in the whites and it is ready 
for use. Set away until cold. It makes a very 
nice sauce.—D. J. W. 
Green Apple Pie in Winter. —One and a 
half soda crackers broken up and soaked in one 
teacup of water ; one teacup of sugar ; one tea- 
spoonful of tartaric acid. Stir together lightly, 
and season with nutmeg or cinnamon to your 
taste. Bake in a quick oven.—M. H., West 
Bloomfield. 
Sallie Lum’s—a tea cake. — 7 cups sifted 
flour, half cup butter in a pint of milk, a little 
salt, 3 eggs, 2 teaspoonfuls cream tartar, 1 of 
soda, 1 cup sugar. Half the quantify is sufficient 
for a small family. 
amtfatkTO, fife, &c. 
WOOD’S PATENT OSCILLATOR. 
The accompanying engraving represents im¬ 
provements in Oscillating Steam Engines, for 
which a patent has been granted to George F. 
Wood, of Jacksonville, N. Y. The inventor 
furnishes the following description : 
This engine is celebrated for the quick open¬ 
ing of its ports, simple and easy reversal and 
cut off, combined in one lever,—together with a 
decided absence of friction, economy in fuel, 
and simplicity of construction. It contains two 
separate conical induction and eduction valves 
connected by the forked lever F, by a move¬ 
ment of which, on the arc G, the engine may be 
reversed or stopped. This lever also receives an 
oscillating motion, by the lever D, which mo¬ 
tion is always in opposite directions to that of 
the cylinder, and the valves, being connected 
therewith, their ports move towards those of 
the cylinder to meet them, thereby causing the 
quick induction and eduction of the steam, 
which greatly increases the power of the en¬ 
gine ; and the steam, balancing the valve press¬ 
ure, reduces the friction 75 per cent., when 
compared with slide valves. The steam is also 
worked expansively by giving a lap to the 
valves, and varying the “ lead and throw” of the 
lever D. 
For certificates testifying to the advantages 
of this invention, see advertisement in this 
LIST OF PATENTS, 
Isnned from the United States Patent Office for the 
week ending; April 1, 1856. 
Nathan Ames. Saugus, for improved self-inking stamps. 
Edward J. Baker, Baltimore, for lubricator. 
Benj. G. Bell, Nashua, N. H., for improved bench vice. 
William F. Brooks, New York, improvement in making 
seamless metal tubes. 
John W. Brown, Mt. Savage Iron Works, Md., improve¬ 
ment in rolling railway bars. 
Samuel Comfort, Jr., Morrisville, Pa., improved apparatus 
for removing grain from harvesters. 
Hezekiah Conant, Hartford, for improvement in breech- 
loading fire arms. 
F. D. Dumpfel, Philadelphia, for improvement in steam 
boilers. . , . 
Augustus Elliott, San Francisco, improvement in grain 
harvesters. 
Henry English, Baltimore, improved hydrant. 
G. F. Folsom, Roxbury, improved printing press. 
Wm. Fuzzard, Charleston, improvement in clothes for 
felting hat bodies and other articles. 
Wm. B. Gage, Saratoga Springs, improvementin journal 
box for railroad car axles. „ , 
Geo. G. Griswold, Chester, Conn., improved method of 
manufacturing augers. . 
James Harrison, Jr., Milwaukee, improvement in auto¬ 
matic steam whistles in locomotives. 
Albert V. Hill, Hinsdale, improvement in slide rests. 
Edward Joslin, Keene, improved mortising machine. 
G. W. LaBaw, Jersey City, improved life-boat. 
Vincent D. Lent, Chelsea, Mass , improved form for spiral 
SP Stimmel Lutz, Philadelphia, for improvement in spark 
ar Robert Maifett, Bradford, Pa., improvement in method of 
converting reciprocating into rotary motion. 
J W. Mahan, Lexington, Ill., improved mitering bench. 
T. E. Marable, Petersburg, improved machine for gather¬ 
ing seeds or grain in the field. 
Philip McManus, Brunswick, N. Y., improvement in 
wrenches. . , . , , , 
Francis Peabody, Salem, improved wind wheels. 
Asahel Pierpont, New Haven, improvement in soldering 
wire ferrules. „ . , .. ... 
C. A. Richardson, Waterloo, Me., instrument for stirring 
straw and husk beds. 
William Rodgers and Abraham Rannon, Bellefonte, Pa., 
improvement in forge fires. ,, , _ 
J. R. Lees, New York, improved method of varying the 
stroke of feeding pump for steam engines. 
John Sitton, Williamston. S. C., improved wheelwright 
machine. , 
H. C. Spalding, New York, improved lathe. 
E. M. Stratton, New York, improvement in axle boxes 
for carriages. 
Wm. Stephens, Pittston, Pa., improvement in valve gear 
of oscillating engines. _ ,. , 
S J. Tufts, Maineville, Ohio, improved field fence. 
George W. N. Yost, Pittsburg, improvementin grain and 
grass harvesters. . ... ... , 
Alvin Barton, Syracuse, N. Y., assignor to himself, A. 
R. Morgan and J. M. Parsons, of same place, improvement 
in door springs. 
G. W. O. Huygens, St. Louis, assignor to himself, Chas. 
Bender and D. C. Tiedman, of same place, improvement in 
bridges. 
John R. Harrington, Dayton, machines for making car¬ 
pet lining. 
Ferdinand Klein, Newark, N. J., improved skates. 
Wooster Smith, South Thomaston, Me., fishing lead. 
DESIGNS. 
Nicholas Muller, New York, design for clock case fronts. 
Samuel H. Ransom, Albany, design for six plate stoves. 
Samuel H. Ransom, Albany, design for parlor stoves. 
Samuel H. Ransom, Albany, design for stove plates. 
Samuel H. Ransom, Albany, design tor cooking stoves. 
Samuel II. Ransom, Albany, for design for elevated oven 
cooking stoves. 
GRAVEL-WALL,—AGAIN. 
Mr. David Kennedy, of Erie, Pa., in reply to 
inquiries regarding his practical experience 
with the gravel-wall, as a material for building 
purposes, has presented the matter in so plain 
and comprehensive a manner that I have thought 
it not altogether unadvisable to segregate a little 
for the columns ot the Rural. He says : 
“The house which I built was 25 feet long, 
18 feet wide and two stories high—the first 8)4 
feet high, the second 7 %. I dug the trench for 
my foundation two feet deep and fourteen inches 
wide. For the foundation, I put into my mortar 
bed one bushel of quick-lime, and two of water- 
lime I added water, and stirred the lime until 
it was as thin as milk, then added gravel until 
it was so thick that I could not stir it with a 
hoe. I then set my man to shoveling it from 
side to side, after svhich was added pounded 
stone, slate and small, round hard-heads. The 
mortar was then wheeled to the spot and de¬ 
posited in the moulds. The boards which 1 used 
for moulds were common pine, one inch thick, 
fourteen inches wide and twelve feet long. I 
laid a course around my building every day.— 
When the wall was high enough to commence 
the first story, I leveled with a little fine mor¬ 
tar, laid on the top of the wall a thin board six 
inches wide, and placed my joists on the board, 
which equalized the pressure. I then used only 
I quick-lime, about one bushel to sixteen bushels 
of sand and gi'avel, and mixed no more mortar 
than I used each day. It took but forty-eight 
bushels of quick-lime, and six bushels of water- 
lime, to lay up my entire house, or about five 
cents per square foot. I finished it about the 
15th of November, and although it has stood all 
winter, exposed to sudden atmospheric changes 
without the outside coat of hard-finish being 
on, yet it stands as firmly as a rock. I am in 
favor, however, of commencing in the early part 
of the summer, aS it gives walls a longer time 
to harden before frosts come on.” 
Mr. Kennedy suggests the idea of laying an 
outside tier of good hard brick in the founda¬ 
tion, one foot below the surface of the ground, 
and one foot above. It strikes me to be a good 
idea, lessening the liability to scale off by the 
frost, and also giving it the appearance of a 
brick foundation. Letothers report their expe¬ 
rience in this department of building. We 
want the cheapest modes of constructing houses, 
barns and out-buildings ; and if it is the 
gravel-wall, then give us the practical experi¬ 
ence. —w. e. c. K. 
SUPERHEATED STEAM. 
Some may be incredulous of the statement 
that steam can be heated so hot as to char pine 
wood. The Railroad Advocate says that the 
patentee of the Irving Steam Boiler demon¬ 
strated this remarkable property. He also 
showed the interesting fact that while a chip 
held a quarter of an inch from the nozzle of a 
try-cock, would be forced away by the issuing 
steam, held within an eighth of an inch of the 
nozzle, it would be drawn suddenly to, and 
forcibly retained against the opening, as if by 
magnetism. The property of superheated steam 
to absorb water is also remarkable. A boiler 
with a self-acting discharge for excessive steam, 
the machinery of which was heavily weighted, 
being neglected under brisk firing one day, got 
overheated. When the discharge acted, it was 
through a nozzle turned downwards into a pail 
of cold water. The steam suddenly shot into 
it, did not, as would be supposed, blow the 
water about the engine-room—but it converted 
every drop of it into steam, filling the whole 
building with a dense cloud of vapor. Not a 
sprinkle of water was discoverable upon the 
walls or the floor.— Alb. Journal. 
Printed Colors. —Mr. C. A. Swett, of Bos¬ 
ton, has invented a mode whereby the printing 
of color pictures is much facilitated. The 
blocks or engravings—one of which for each 
color is required—are all placed upon the 
periphery of a cylinder, and are inked by sepa¬ 
rate rollers with diverse colors in the ordinary 
manner. The paper that receives the impres¬ 
sion comes into the press from an endless roll. 
At each revolution of the cylinder the paper is 
moved by the mechanism, just far enough to 
permit a new color to be stamped with those 
previously printed. If six colors are used, six 
impressions, one from each block, are made at 
every turn of the printing machine; of these 
impressions five are unfinished, but the last is 
complete. The cost of this species of work is 
by this means greatly reduced. 
Improvement in the Telegraph. —Hon. Amos 
Kendall, in a communication in the Washington 
Union states that the most serious obstacle to 
telegraphing operations is imperfect lines. He 
says :— Telegraphing by electricity is yet a 
new art, and it is rather a wonder that so much 
has been accomplished than that there are de¬ 
fects yet to be remedied. Nobody at first, and 
few still, appreciate the importance of great 
strength in the posts and conductors. With 
sufficient strength there, and a perfect insula¬ 
tion, we should, with Morse’s apparatus, have 
the means of making as perfect a telegraph as 
the world will ever probably see. Improved 
lines, and not new instruments, are what we 
need.— N. Y. Spectator. 
Wine Manufacture in Georgia. —The South¬ 
ern Cultivator announces that the attempt to 
manufacture wine from a native grape has been 
successfully tried by Mr. A. Leary, of Monroe 
county, Ga. The grape is known as the “ War¬ 
ren town,” and the produce is at the rate of 
eight hundred gallons per acre. 
The Springfield Republican says that N. G. 
Corning, late foreman it) the foreign depart¬ 
ment of the Armory, in that city, has been ap¬ 
pointed master of the smithery of the new En¬ 
glish armory near London. 
i Railroads, or roads laid with bare for the 
passage of coal wagons, were used in England 
as early as 1650. The first rails were of wood; 
in 1760 they were shod with iron. 
