>M’>/’I, MM-wn, )<><■»« M.O.CuM.OD’K’W'V’nO. . .... 
r si. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
fttjratii anti forte. 
THE MEXICAN WATERMELON. 
Those readers of the Rural who were sub¬ 
scribers some three years ago, will remember 
our mention of this variety of watermelon, and 
our offer of a free distribution of its seeds. We 
then gave it quite a wide circulation, and have 
since received various flattering accounts of it. 
The white-fleshed variety has proved true to 
itself, and has given us most delicious feasts. 
Mr. Wm. S. Denny, of Royal Oak, Talbot Co., 
Aid., sent us in exchange seeds of the South 
American, a very choice variety of red-fleshed 
melons. This he conceived could not be sur¬ 
passed, and hence had been very choice and 
careful in its cultivation. It is indeed a very 
superior melon—second only to the White Mex- 
ican. Air. Denny has recently sent us so inter¬ 
esting an account of his experience with the 
Alexican, that we are fain to share the treat 
with the great parish of RuRAL-ists. He says : 
“ I will now give you my experience and suc¬ 
cess with the Alexican YVatermelon, the seed of 
which variety you were so kind as to send to 
me. I received of you sixteen seeds, and in 
order to make them go as far as possible, I se¬ 
lected a piece of light, rich bottom land, imme¬ 
diately on the salt water shore, where I had 
sixteen hills prepared by digging holes about 
six feet apart and filling them up with a com¬ 
post of seven parts of well rotted stable manure 
and one part leached ashes. Over this was 
spread two inches of soil to receive the seed.— 
In each hill I put one seed and covered with 
two inches of soil. When completed the hills 
were slightly elevated above the general sur¬ 
face. I planted but one seed in a hill to try and 
have a tolerable sized patch from a very few 
seeds. Notwithstanding great pains were taken 
to have the ground in the best order, but two of 
the sixteen seeds germinated. Of these two, of 
course I was very careful, as it was my duty 
and interest to be. They grew off finely, and 
became two very flourishing vines, from which 
I plucked six fine melons of a dark green color 
and long oval shape. They came to perfection, 
I believe, and were certainly most excellent. 
“From these I saved a plentiful supply of 
seed, and last year selected a piece of high land, 
again on the shore, (as all our lands that ap¬ 
proach anything towards lightness are located 
on the shores,) and planted as before. The 
product was considerable in number, but strange 
to say, there were nearly all shapes, colors and 
sizes ; some nearly white, others striped, some 
dark green, and some of a color beyond descrip¬ 
tion. The most of them were shaped like Rock 
melons, or were nearly as round as cannon balls ; 
others were oval and long oval, whilst others yet 
were long and slender. Why this was the case, 
I cannot imagine, as the six produced the first 
year were all of a dark green color and all hand¬ 
somely oval shaped, whilst great care was taken 
to keep the seed separate and distinct, and to 
plant several hundred yards from the other va¬ 
riety, (I cultivate only the Alexican and South 
American,) to avoid mixture. However, they 
were all of most excellent quality and delicious 
taste ; and, though I was prejudiced in favor of 
our South American variety, I have to admit 
that the Mexican are fully equal to them in 
every particular, and in one respect superior.— 
I do not know as there is much, if any, differ¬ 
ence in the taste of the two varieties ; but the 
superiority of the Me?86an consists in the fact 
that a piece of the pulp or meat put in the 
mouth will entirely melt away, not leaving any¬ 
thing in the mouth. The South American, when 
tested in like manner, will leave remaining in 
the mouth a kind of pulpy substance,—proving, 
I think, beyond a doubt, that the Alexican is 
more wholesome than the other, which is a very 
important recommendation.” t. e. w. 
STRAWBERRY CULTURE. 
A Complete Manual for the Cultivation of tiie 
Strawberry. With a description of the best varieties. 
Also notices of the Raspberry, Blackberry, Cranberry, 
Currant, Gooseberry and Grape ; with directions for 
their Cultivation and the selection of the best Varieties. 
Third Revised Edition. By R. G. Pardee. With an 
Appendix containing the observations and experience of 
some of the most successful cultivators of these fruits in 
our country. New York : C. M. Saxton & Co. 1856 
(pp.157) 
Such is the style and title under which is 
ushered into the world of Horticultural Litera¬ 
ture, the third edition of Air. Pardee’s Straw¬ 
berry Alanual. YVe have not been eager to re¬ 
cord our views regarding its utility, or to point 
out with scrupulous care several points in which 
we believe many of the best cultivators in our 
country would not concur. We cannot, how¬ 
ever, refrain longer from acknowledging the 
earnest desire of the author to impart his knowl¬ 
edge to others, or refuse to admit that his great 
enthusiasm in this department, is in part an 
apology for adding so much more commonplace 
details to the already swelled chapter “on 
Strawberries.” Who has not been dosed for 
the last few years with strawberry discussions, 
which resulted in little else than the proof, that 
the majority of the writers only partially un¬ 
derstood their subject ? The author, however^ 
in his preface has disclaimed all connection 
with “ mere theory or second hand information 
from amateurs, or gardeners, however superior." 
All the recorded facts have been deduced from 
his personal observations, a consummation not 
attained by many amateur writers. Were we 
not well aware that the authors’ daily pursuits 
preclude him in a great measure from devoting 
his chief time and labor to the cultivation of 
the soil or any special product of the soil, then 
we could appreciate his laudable zeal in reject¬ 
ing the opinions and reports of experiments 
which professional* horticulturists have, to our 
own knowledge, so freely communicated to 
him. But we know that to be a successful 
practical experimentalist requires more thitn 
enthusiasm, and that the laws and conditions 
which operate on the soil and the crop it is to 
bear, are not to be understood without due 
study and observation. YVe have nothing fur¬ 
ther to remark upon the claims set forlli for re¬ 
liability. 
As to soil, we cannot exactly concur in the 
opinion that “new land, recently disiobed of 
its forest,” is best adapted to the Strawberry, 
for such soils are seldom gravelly loams, at 
least not until we reach a considerable depth 
below the surface. Cleared woods are generally 
covered with a deep coat of decayed vegetable 
matter, which we presume would be too rich 
for strawberries. Though we are infoomed that 
Mr. Peabody is most successful on “piney 
woodlands,” the soils of these woodlands we 
presume are different from the soils of our woods. 
The kind of compost recommended embraces 
almost every valuable description of soil.— 
“Leaf mold, decomposed turf or peat, bog 
earth, new surface soil or muck,” are among the 
constituents recommended for the compost heap. 
This we should suppose calculated to suit al¬ 
most any soil, except a pure sand or impervious 
clay. To this compost it is recommended that 
wood ashes, lime and salt, be added. YVe 
should have much preferred to be informed 
how much soil was treated by the author in 
this way and the relative quantities of each 
constituent applied. Salt is a very powerful 
agent, and should be used with caution. YVe 
believe it is only to please the fancy of the 
amateur that proportions of chemicals are re¬ 
commended, for the author does not insist on 
their application being essential. The follow¬ 
ing solution is still retained in the third edition: 
One quarter of a pound each of sulphate of pot¬ 
ash, sulphate of soda, (glauber salts,) and nitrate 
of soda, with one and a half ounce of sulphate 
of ammonia, to six gallons of water. As an 
apology for this he adds :—“YVe would not rep¬ 
resent this application to be essential to the pro¬ 
duction of good fruit, but a continued series of 
experiments has proved to our satisfaction that 
it is valuable for amateurs.” 
For the mass of cultivators, plain, simple di¬ 
rections are indispensable. Just so soon as lists 
of specifics are introduced, they lose confidence 
in themselves, and fall back on the old routine. 
The Table of Statistics showing the quantity 
of this fruit brought to market and its value, is 
perhaps the most important item in the work ; 
that is at least new and interesting, and will 
prove useful as data on which to base other 
important calculations. YVe give the estimates 
for 1855 as furnished at page 39 : 
“New York City..’.47 to 54,000 bushels. 
Philadelphia.10 to 14,000 “ 
Boston.. 9 to 11,000 “ 
Cincinnati.. 11 to 14,000 “ 
We are assured that New York City received many days 
more than 500,000 baskets, or over 3,COO bushels for its 
own consumption, and for the supply of its suburbs. A 
siDgle county in New Jersey, from a single port over 
twenty-five miles distant, sent us by steamboats during 
one day last season 200 000 baskets ; and several years ago 
the Superintendent of the Erie R. R. certified to the Sec¬ 
retary, Mr. Marsh, that the evening train of that day 
brought in 893 bushels strawberries. 
From all sources during the season we could have re¬ 
ceived scarcely less than 8,000,000 baskets, which at an 
average wholesale price of 2>£ cents per basket, (five bas¬ 
kets to the quart) would make an aggregate of $200,000. 
It should be remembered that much of the supply of 
Brooklyn comes through the New York market. 
Some single farmers around New York are cultivating 
thirty or more acres. Cincinnati reported 9,000 bushels 
strawberries in their market in 1861 or ’52. 
We cannot learn that the common crop of the straw¬ 
berry either around New York, Philadelphia, Boston or 
Cincinnati actually exceeds twenty-five to fifty bushels 
per acre, although we have instances reported around all 
the cities of ICO bushels, and even 130 to 140 bushels hav¬ 
ing been produced on an acre, or in that proportion ; so 
that the returns given in to us of the avails varies from 
$100 to $800 per acre, and the prices obtained range from 
12)4 cents up to $1,50 per quart. The latter price for the 
very earliest taken into Washington City from the vicinity. 
The ordinary return for an acre, in order to be satisfactory 
to the growers, we are told is $200 ; and the expense of 
cultivating $15 to $25 per acre, with an additional expense 
of one cent per basket, or $1,50 per bushel for picking.” 
YVliile we have no desire to see renewed or 
even alluded to, the wordy war which was 
waged for some time concerning staminates 
and pistillates, and fertilization, until every 
available authority who had written a line 
on strawberry cultivation was cited, yet we 
think the Appendix shows a lingering desire to 
give a finishing blow to the theory which was 
advanced by Mr. AIeeiian, as it quotes many 
and pointed arguments against him, but not a 
word of his explanation. YVhile we hail all 
such additions to our too meager Horticultural 
Literature, whether prepared by well versed 
practical or professional men, or enthusiastic 
amateurs, we much prefer to have the subject 
treated in a thorough and complete manner, 
even if there were included a few borrowed 
though reliable reports of practice, with less of 
the personal experience of the author, which, 
though accurate, is too limited in its scope. 
In addition to the information furnished upon 
the strawberry, we find several other varieties 
of small fruits treated of. The author has made 
himself familiar to horticulturists as the friend 
of the Strawberry. He now extends his field, 
and takes Raspberries, Blackberries, Cranber¬ 
ries, Currants, Gooseberries and Grapes under 
his protection. YVith Dr. Underhill, of Croton 
Point, he will have a spirited discourse on the 
subject of Grapes, and we presume each of the 
other small fruits has its special patron. YVe 
think there are several very valuable varieties 
of Raspberry and Currant not fully treated of, 
and certainly the YVhite Grape and Victoria 
Currant are worthy more marked recommenda¬ 
tion. 
The Appendix contains several interesting 
communications, designed, we should say, to 
confirm the opinions offered in the body of the 
work. YVe have stated our candid opinion of 
the several points alluded to, which struck us 
as worthy of comment; and with the liveliest 
sense of the good intentions, enthusiasm and 
perseverance of the author, as well as his ex¬ 
treme urbanity, which forbids him to resent the 
arguments of those who differ with him except 
in the kindest manner, we bespeak a close pe¬ 
rusal f6r his book, assured that many good hints 
may be collected by those who are novices in 
strawberry cultivation.—s. 
Fruit and Shade Trees in Grass Land.— 
The most successful treatment and culture of 
trees under such circumstances, is to spade off 
grass—three feet from the tree, at least, for 
young trees—and cast away the sods to the ma¬ 
nure heap or for other use. Then thoroughly 
spade up the earth so uncovered, doing as little 
injury as may be to the roots, and stir into the 
earth so pulverized a compost of muck, charcoal 
dust and manure, or such other mulch as one 
may have on hand. The roots will thus luxu¬ 
riate in a rich friable soil for the entire year.— 
The growth and health of tfees so taken care of 
will show, to even an indifferent observer, that 
such an investment is far better than bank 
stock.—S. N. Holmes, Syracuse, N. Y. 
Gardens on Clay Soil. —After various ex¬ 
periments in the cultivation of clay soil to pre¬ 
vent its baking and keep the ground friable, I 
find the following method most successful:— 
Have the ground deep spaded or plowed, then 
(a few hours after a rain it works most easily,) 
work over the ground for beds, pulverizing it 
thoroughly. Rake it over even and coat with 
muck an inch deep or more, or with sand, tho’ 
muck is the best. Adopt this course and for 
one season at least you have a mellow and 
fertile soil, at a small expense, and good returns 
for the investment.—S. N. Holmes, Syracuse, N. 
Y., 1856. 
Egg Plants. —A friend at a distance inquires 
of us the proper times to transfer from the hot¬ 
bed these plants, as he has heretofore set them 
out about the middle of Alay, and had them very 
much stunted by cool weather. The safest and 
best time to set out Egg Plants is about the 1st 
of June—not before. Though it has the ap¬ 
pearance of being hardy, it is a very delicate 
plant, and one or two cool nights will retard its 
growth two or three weeks. The soil cannot be 
made too rich for it. Short, well-rotled barn¬ 
yard manure dug in deep, is very good ; pou- 
drette is also good ; and guano placed around 
the stalk, after it gets a pretty fair size, drives 
it ahead rapidly. This plant has very short 
roots, and produces very large fruit, — hence it 
requires a large amount of stimulating matter.— 
Germantown Telegraph. 
ftorawlif itflimmij. 
A FEW MORE GOOD RECIPES. 
Eds. Rural :—Perhaps I cannot excel the 
“Farmers YVife,” or the “Farmers Daughter” 
either, but as my recipes are different from 
theirs, and considered very good, I will send 
some which may be thought worthy of publi¬ 
cation. 
Bride’s Cake. —The whites of 12 eggs, beat 
to a stiff froth ; 2 teacups of white sugar ; 1 tea¬ 
cup of butter; 2 teaspoons cream tartar ; 1 tea¬ 
spoon soda ; 1 cup sweet milk ; 5 cups flour.— 
Put the cream tartar in the flour ; dissolve the 
soda in the milk ; put in the milk last of all. 
Groom’s Cake. — Alake the same way as 
Bride’s Cake, except using the yolks instead of 
the whites of eggs. 
Duor Cake. —2 cups sugar ; 1 cup butter ; 6 
eggs ; 4 cups flour ; lemon. 
Cookies. —4 eggs; 2 cups sugar; 1 cup cream; 
teaspoon saleratus; 1 cup butter; nutmeg or 
orange peel. 
Crullers. —Four tablespoons sugar ; 2 table¬ 
spoons butter ; half teacup cream ; half tea¬ 
spoon saleratus; 2 eggs. Flavor with nutmeg. 
Roll thin ; cut in any shape you please ; fry in 
hot lard. 
Queen’s Cake. —4 eggs ; 2 cups sugar; 1 cup 
butter ; 1 cup buttermilk ; 1 pound of raisins; 4 
cups flour ; 1 nutmeg ; teaspoon saleratus. 
Soft Gingerbread. —1 teacup butter; 1 tea¬ 
cup cream ; 3 teacups molasses ; 6 cups of flour; 
1 tablespoon ginger ; 1 teaspoon saleratus. 
An Iowa Farmer’s YVife. 
The following recipes I have used in my 
family several years, and if you find them good, 
I have others at your service : 
Sweet Soda Cake.— 2 tablespoonfuls butter ; 
1 coffee cup of milk ; 1 of sugar ; 3 of flour ; I 
egg ; 2 teaspoons cream tartar, dissolved in 
three-fourths of the milk ; one of soda, dissolv¬ 
ed iD the remainder of milk, which stir in last 
thing. 
Starch Cake. —8 oz. pulverized sugar ; 6 of 
butter; 6 of starch ; 5 eggs, and one teaspoon 
extract lemon. The whites and yolks should 
be beaten separately, the sugar and butter stir¬ 
red to a cream, and the starch pulverized. Rub 
the tins with a little butter ; sift a little sugar 
over them, and bake in a moderately warm oven. 
Graham Soft Cake. —2 gills sweet cream ; 2 
of buttermilk ; 1 teaspoon soda; 1 quart Gra¬ 
ham flour ; 1 cup sugar. Bake in quick oven.— 
H. G. Brace, Knowlesville, N. Y. 
Sausage Recipe. —To 10 lbs. of meat put 4 
oz. salt, 1 do. pepper, fn ounce sage. 
YVill some correspondent of the Rural give a 
recipe for making Soda Crackers ?— a. w. 
jfjmttit 3t1s, &i. 
LIST OF PATENTS, 
Issued from Iho United 8tnte» Potent Office for the 
week ending May 12, 1856. 
O. G. Auld and J. S. Whiting, Stockton, Cal., improve¬ 
ment in riffle boxes for washing gold. 
W. H. Akins, Berkshire, N. Y., improved lock 
Jesse S. Butterfield and Simon Marshall, Philadelphia, 
improved cartridge opener. 
C. N. Cole, Pleasant Valley, N. Y., improved farm gate. 
Wm. J. McCracken, Rochester, N. Y., improvement in 
wardrobe trunks. 
C. B. Morse, Rhinebeck, N. Y., improved planiDg ma¬ 
chine. 
James L Norton, Alum Bank, Pa., improvement in file¬ 
cutting machine. 
G. W. Pittock, J. B. Scott and Galen Richmond, Troy, 
N. Y., improvement in water wheels. 
T. H. Powers, Wyocena, Wis., improved broom. 
T. II. Powers, Wyocena, Wis., improved cattle pump. 
A. S. Pelton, Clinton, Conn., improvement in heating 
buildings by steam. 
Samuel Richards, Philadelphia, Pa., improved railroad 
snow plow. 
F. J. Seymour, Waterbury, Conn.,improvement in mak¬ 
ing brass kettles. 
Wm. Thomas, Hingham, Mass., improvement in chairs 
for ships’ cabins. 
John Van Amringe, Cincinnati, Ohio, improved fire and 
escape ladder. 
John Starrett and N. J. Wier, Lowell, Mass., improve¬ 
ment in ovens. 
F. C. Treadwell, Jr., New York City, improvement in 
preparing dough for molding crackers. 
James Wilson, Brandywine, Del., improved furnace for 
heating soldering irons. 
N. B. Carpenter, New York City, improvement in horse 
shoes. 
John Clough and D. M. Cummings, Enfield, N. H., im¬ 
proved surgical splint. 
■ J. B. Cornell, New York City, continuous sheet metal 
lapping surface. 
Wm. B. Coates. Philadelphia, Pa., cutting green corn 
from the cob. 
B. J. Day, Gibson Co., Ind., improvement in bridle bits. 
Elisha Dexter, Holmes’ Hole, Mass.; improvement in 
self-counting measure. 
Lucius Dimock, Hebron, Conn., and Ira Dimock, Mans¬ 
field, Conn., trebling single thread. 
S. W. Draper, South Dedham, Mass., and Reuben M. 
Draper, Roxborough, Mass., improvement in dressing mill 
stones. 
S. F. French, Franklin, Vt,, improved bow for violins. 
Hugh; Fousman, Enon, 0-, improvement in self-raking 
attachments to harvesters. 
A. C. Fuller, Danbury, Conn., improvement in hat-felt¬ 
ing machines. 
Jackson Gorham, Bairdstown, Ga., improved hand-saw. 
James R. Hilliard, Paterson, N. J., improved lock joint 
for railroad bars. 
J. H. Gould, Smith, Ohio, husking thimble. 
Horace N. Goodrich, Aurora, Ill., improvement in win¬ 
nowing mills. 
Edward Heath, Fowlersville, N. Y., improvement in 
punching machines. 
James He*wson, Newark, N. J., improvement in port 
monnaies and pocket-books. 
J. B. Holmes, Cincinnati, O., improvement in manufac¬ 
turing washbeards. 
Wm. J. Holman, Indianapolis, Ind., improved compound 
rail for railroads. 
Wm. D. Hooker, Dedham, Mass., improvement in secur¬ 
ing knives to cutter heads. 
Daniel S. James, New Market, Va., invalid chair. 
C. M. Lufkin, Ackworth, N. H., improvement in mowing 
machines. 
Horace Lettington, Norwich, N. Y., improvement in 
fastening bits. 
Zebulon Lyford. Lowell. Mass., portable chair. 
Sylvester B. Miller and Ezra W. Whitehead, Newark, 
N. Y., improvement in working sheet metal. 
Edmund Kingsland, New York City, brick machine. 
Olivers. Lawson, Crestline, O., improved blow-pipe. 
Henry Waterman, Hudson, N. Y., improved gas regulator. 
Hosea Willard, Vergennes, Vt., improvement in seeding 
machines. 
Jacob S. Williams, St. Louis, Mo., improved ovens for 
cooking ranges. 
Joseph M. Lippincott, Pittsburgh, Pa., improved lock. 
James N. Aspinwall, (assignor to himself and Henry E. 
Staff.) Newark, N. J., improvement in rolling file blanks. 
Jonathan F. Barrett, (assignrr to Abram B. and Jona¬ 
than R. Barrett,) North Granville, N. Y., improvement in 
mowing machines. 
Milton Roberts, (assignor to himself and Isaac N. Felch) 
Belfast, Me., improvement in cutter head for lathes. 
Samuel D. Quimby, Winchester, Mass., (assignoi to Ed¬ 
ward A. Locke, Boston, Mass.,) improved frames for trav¬ 
eling bags and mail pouches. 
re-issue. 
Joel H. Tatum, Baltimore, Md. Patent dated April 15, 
1856. Oil ground to receive photographic compressions. 
DESIGNS. 
Isaac Engel, Boston, Mass., pianoforte legs. 
Anthony J. Gallagher, Philadelphia, Pa., cookiDg stoves. 
N. S. Vedder and Wm. L. Sanderson, Troy, N. Y., (as¬ 
signors to N. S. Vedder, aforesaid.) parlor stoves. 
W. L. Sanderson and N. S. Vedder, (assignors to Sand¬ 
ers, Wolfe & Warren,) Troy, N. Y., plates of cooking stoves. 
Joseph A. Read, (assignor to John H. Cahill.) Philadel¬ 
phia, Pa., oven and stove doors. 
THE WATER JET. 
Eds. Rural :— la reading tie Rural of Feb. 
23, 1856,1 saw a “ philosophical query” in ref¬ 
erence to the horizontal range of water when 
running from different orifices in the same ves¬ 
sel. To test it, I made a tin tube four feet long 
and three inches in diameter, dividing the tube 
into feet, making an orifice of one-fourth of an 
inch diameter at each mark ; then, after stop¬ 
ping the orifices with paper and strings, I filled 
the tube full of water, and also had another 
vessel with water to supply the deficiency in 
the tube as the fluid ran out. 
Then cutting the strings all at once, I found 
that water from the lower orifice, being twelve 
inches from the base, was projected to the dis¬ 
tance of forty inches; from the middle one, to 
the distance of forty-three inches ; and from 
the upper one to the distance of only thirty 
inches ; all of which goes to prove “ Robinson’s 
Philosophy” to be correct. 
Yours Respectfully, R. YVilliams. 
Santa Cruz, Cal., April 11,1856. 
ENAMELS. 
Enamel is a variety of glass, usually opaque 
and colored. It is formed by the combination 
of different metallic oxydes, with the addition 
of fusible salts, such as borates, fluates and 
phosphates. 
The art of enamelling has been practiced for 
ages, and the ancients carried it to a high de¬ 
gree of perfection. Specimens of their work 
yet remain, the composition of which and man¬ 
ner of applying are not now known. It was 
certainly practiced by the Egyptians ; and also 
by the Etruscans, from the time of Porsenna, 
600 years before Christ. After remaining al¬ 
most dormant for centuries, the art was again 
revived in Italy, in the time of Julius II. At 
the present time, the Venetians possess the best 
processes of enamelling, and supply most of the 
other nations with enamel of every variety of 
color. 
Enamels are divided into two distinct classes, 
namely, transparent and opaque. In the former, 
all the elements that compose it are subject to 
an equal degree of liquefaction, and are thus 
converted into crystal glass. In the other, some 
of the elements resist the action of heat in such 
a manner that their particles retain sufficient 
^g^gation to prevent the free transmission of 
light. 
Enamels of all kinds and colors are produced 
by different combinations and processes ; such 
as yellow, green, blue, red, violet, &c. The 
simplest enamel, and the one that serves as the 
basis of most of the others, is obtained first by 
calcining a mixture of tin and lead, in propor¬ 
tions varying from fifteen to fifty parts of tin to 
one hundred of lead. This alloy has such an 
affinity for oxygen, that it may be calcined in a 
flat cast-iron pot, and at a temperature not 
above a cherry-red heat, provided there is not 
too much tin in the composition. • As the oxyde 
is generated, it is drawn off to the sides of the 
metal, new pieces of the composition being 
thrown in, from time to time, till enough of the 
powder is obtained. YVhen the powder is suffi¬ 
ciently cold, it is ground in a mill, levigated 
with water, and elutriated. After these pro¬ 
cesses, it is mixed with silicious sand and alka¬ 
line matter, or sea salt. It is then put into a 
crucible, or laid on a stratum of sand, quicklime 
or wood ashes, and placed in a pottery kiln. It 
then undergoes a semi-vitrification. This serves 
as a basis ot almost every enamel; and by vary¬ 
ing the proportions of the different simples, dif¬ 
ferent kinds are obtained. 
Enamel painting has been carried to a high 
degree of perfection. The colors used are pre¬ 
pared from oxydes of different metals, melted 
with some vitrescent mixture, laid on with a 
fine brush, the medium beiDg the oil of spike 
or some other essential oil. It requires the ut¬ 
most skill in using these mixtures, as they do 
not produce the coloring till after the article has 
been subjected to the process of firing. 
Various processes have been discovered for 
enamelling leather, and different metals, such 
as iron and copper. Cast-iron vessels are ena¬ 
melled so that the enamel will not crack upon 
being subjected to heat.—Pen and Lever. 
AN EXCELLENT SUGGESTION. 
Iron bedsteads are, it seems, the luxury and 
the necessity of the people of Tuscany. The 
Florence correspondent of the Newark Daily 
Advertiser speaks in the warmest terms of the 
iron bedsteads in use in that celebrated city.— 
He says : —“ Extensive manufactories abound 
for making them in every conceivable shape of 
beauty and grace, which are never forgotten in 
utility; and these articles are as convenient and 
comfortable as they are tasteful. Notwith¬ 
standing the heavy material of which they are 
made, they look as light as gossamer—wrought 
out and polished so finely, flowered and fes¬ 
tooned in undulating curves, and with their 
snowy lace or muslin curtains, seem tempting 
one to fairy dreams. But their chief claim to 
notice is freedom from insects; when the bars 
which support the mattresses are also of iron 
instead of wood, they are indeed insect proof. 
It is to be hoped that they are, ere this, intro¬ 
duced generally in the United States. If not, 
they ought to be. American housekeepers, be 
persuaded to throw your vials of bug-bane to 
the rats, and furnish your bed-rooms with these 
ornaments. And there are other articles of 
chamber furniture, which are here deemed in¬ 
dispensable, that should also be adopted by 
other countries.” 
MANUFACTURE OF STEEL. 
The correspondent of the London Mining 
Journal in Rhenish Prussia, expresses surprise 
that some of the capitalists in England do not 
turn their attention to puddling pig-steel, which 
in Prussia is making rapid strides. Puddling 
both iron and steel with gas is very general in 
Prussia. In some instances the gas is obtained 
from the blast furnace, but in most cases it is 
generated in small ovens, attached to each fur¬ 
nace. Dry wood, charcoal, lignite, and turf are 
employed as fuel. At one of the iron works 
where wood is used for gas the charges are 8 
cwts. of white mottled iron each furnace, bring¬ 
ing out 20 to 21 tons of puddled bars per week, 
at a loss of only 4 or 5 per cent., and with a 
consumption of 4 cubic feet of timber per cwt. 
of puddled bars. At another works they 
charge with 10 cwts. of gray pig, and bring out 
the charge in 2)-^ hours, with 8.70 cubic feet of 
wood per cwt. of puddled bars. A large roll¬ 
ing-mill is arranged to puddle steel with gas 
from lignite, to be converted into railway 
wheels and tires, for which there is an increas¬ 
ing demand. These are forged under the ham- 
I mer to nearly the required form, and then 
passed through a pair of rolls, to finish them.— 
Scientific American. 
Crystals of Carbon. —The diamond, on ac¬ 
count of its hardness, transparency, brilliancy 
and rarity, has always been regarded as one of 
the most valuable of the precious stones. It 
has been long known to consist of pure carbon 
in a crystalline state. Chemically, it differs 
little from charcoal, black lead or lamp black ; 
it may be readily burned in oxygen gas, and 
the resulting compound is carbonic acid—pre¬ 
cisely what arises from the combustion of char¬ 
coal. In view of these Ats, the production of 
diamonds in the laboratory has long been 
thought possible ; and from a charcoal prepared 
from crystalized sugar, M. Despretz has pro¬ 
duced crystals of carbon having all the proper¬ 
ties of the diamond. This result was obtained 
by the long continued action of the galvanic 
battery. The crystals are microscopic, but 
clearly recognized as octahedra, some black, 
others transparent. Gauden, the famous lapi¬ 
dary, found these crystals to cut diamonds and 
rubies like powdered diamondsthemselves. It 
yet remains an achievement of chemical science 
to produce these crystals of a size sufficient for 
ornamental purposes.— N. Y. Spectator. 
