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SEPT. 27. 
.. " . ' . ' . "■<’»< . . . . 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
AMERICAN POMOLOGICAL SOCIETY. 
As our paper goes to press early in t.be week 
we could not give any details of the proceed¬ 
ings of the Sixth Session of this Society. The 
season has not been favorable for the produc¬ 
tion of fine specimens of fruits and in many 
localities there is quite a deficiency. Monroe 
County, however, we know will not be behind. 
Upwards of 150 varieties of Pears are on exhi¬ 
bition from the nurseries of Messrs. Ellwax- 
gee <fc Barry as well as many fine dishes of 
Apples and Plums. Our Boston friends are on 
hand, and the display of the energetic Presi¬ 
dent of the Society, Hon. M. P. Wilder, and 
that of Messrs. Hovey & Co. are very fine._ 
We shall endeavor to devote such portion of 
out space next week to the important proceed 
ings, discussions, <fcc., as the subject demands, 
endeavoring as we do to aid in the advance¬ 
ment of useful Horticultural information.—s 
FRUIT CULTURE. 
Adaptation of varieties to Soil and Climate—No¬ 
menclature — Specimen Trees—Orchard and 
Garden Culture and Management—High Culti¬ 
vation necessary, dec. 
[The concluding portion of the able and 
practical address of P. Barry, Esq., before the 
Hoith - Western Fruit Growers’ Association, 
given below, will be read with interest by all 
who are planting and improving orchards or 
gardens :] 
Ho other fact connected with fruit culture is 
more fully substantiated by every day’s expe¬ 
rience than this, viz.:—To ensure successful 
cultivation, we must have varieties that are 
adapted to the peculiarities of our soil and cli¬ 
mate. Many of our most valuable apples for 
this country prove utterly worthless with us, 
whilst many of our best fruits fail entirely 
with you. This Society, and others of a simi¬ 
lar character, are collecting information on this 
head, of the highest value. 
The advantage which this information gives 
already to those about to plant on an extensive 
scale, cannot well be estimated. Think of the 
difficulties which tlie first planters in the west 
encountered. 
Ignorant of the effects of either the soil or 
the climate upon fruits, they could but select 
the best from other localities and abide the un¬ 
certain results of experience. How dearly 
bought that experience has been, many of you 
can tell. 
The fact is well established that tlie fruits 
which succeed best in particular localities, are 
those which originate there, or in others slight- 
.iy different. I believe the Baldwin, Hubbard- 
son’s Nonsuch and Foxier apples are nowhere 
quite so gbod as in-Hew England. The New¬ 
town Pippin, Suiaar, JEsopus, Spitzenburg, and 
Northern Spy are scarcely anywhere so good as 
in Hew York. Our northern apples are of little 
value in the south, and the very finest southern 
apples are utterly worthless in the north. The 
reason why those seedling fruits obtained 
certain localities are more successful there than 
elsewhere, cannot be that the climate’ and soil 
exercise such an influence upon the seed or the 
seedling, but because, when the seedlings show 
fruit, those only are preserved which possess 
qualities that are desirable there. The R, 
Greening would not have been preserved 
Georgia, nor the Rawles Janet in Massachusetts. 
The true way to advance in this matter, will be 
for the cultivators of each district to sow the 
seeds of those varieties which succeed best, or 
which possess tlie most important qualities._ 
Every successive generation will be more and 
more acclimated, and thus in time, fruits will 
be obtained capable of resisting all the changes 
and severities of climate and peculiarities of soil. 
In the hurry of our first planting this exper¬ 
imental culture has been neglected, but it is 
now high time that it should be taken up in 
earnest. It may be said that our varieties are 
already numerous enough, and so they are ; in¬ 
deed we have far too many, but who will say 
that even the best are good enough, or that im¬ 
provement is not necessary or desirable ? Ho 
indeed, the work of improvement has scarcely 
begun. 
The reform which has, within a very few 
years, been effected in the nomenclature of 
fruits, is not the least impoitant part of our p ro - 
giess. W hat a labyrinth of error and confusion 
the names of fruits were in, some dozen years 
ago. Not more than seven years ago, full one- 
half of all the fruits exhibited were incorrectly 
named, or not named at all. The specimen 
trees which we collected between 1839 and 
1843, were full one-half incorrect, and they 
were obtained from the most reliable sources 
theu in existence. Of thirty or forty specimen 
peach trees from one establishment, scarcely 
one proved true to name. 
In those days nurserymen had no complete 
specimen grounds in which to test and compare 
varieties, nor had they any reliable guide in 
the way of books. Nurserymen specimen 
grounds, conducted in a systematic manner, are 
comparatively recent, not only in this country, 
but in Europe. If an error was committed by 
one, he would disseminate it amongst others, 
and so it was perpetuated. 
Errors, now-a-days, are quickly detected.— 
Recent works on fruits generally give full de¬ 
scriptions of the tree as well as the fruit, aud, 
therefore, intelligent people can take their book 
and compare their trees with the description, 
aud form a tolerable accurate judgment of their 
coi i ectness, without waiting until they bear fruit. 
In the course of my business as nurseryman, 
and during my connection with horticultural 
journals, 1 have often been surprised, of late, at 
the number of persons who are thus particular 
and discriminating. 
One man writes, on reception of some trees 
he has purchased, such and such a variety has 
dark shoots—the hooks say they ought to be 
light. Another says the habit, or the folirge, 
or the flowers of his trees do not answer the 
description. A third says his strawberries are 
slaminate—they ought lo be pistillate ; and so 
on. These are all indications of that spirit of 
inquiry aud observation which is asure presage 
of intelligent, and successful culture. The time 
has come when nurserymen must be observing 
and accurate, or they will lose their business 
character and customers both. They must plant 
specimen orchards, test and compare their va¬ 
rieties, read aud study, attend exhibitions and 
meetings, such as this, aud by these means ac 
quire such knowledge of their profession as 
will enable them to prosecute it successfully 
and honorably. The facilities which dwarf 
trees now offer for testing a large collection rap¬ 
idly, on a small plat of ground, and at a mode¬ 
rate expense, leaves no excuse whatever for the 
neglect of this work. 
The cultivation aud management of trees 
orchards and gardens are improving rapidly, 
but much yet remains to be done before we 
attain even mediocrity. The loss which the 
United States sustain annually in the careless 
and unskillful plauting and management of 
trees, if accurately summed up, would be al¬ 
most incredible. 
At the F’ruit Growers’ Meeting in Western 
New York, the question was raised, What be¬ 
comes of all the trees that are propagated and 
sold in the nurseries of that section ? 
I he opinion of the meeting, as expressed in 
the discussion, was, that although many trees 
were lost and worthless from defective or im¬ 
proper treatment in the nursery, and many 
from damage sustained in transportation, yet 
more were lost by unskillful plauting, and ne¬ 
glect afterwards, than from any and all other 
causes combined. 
This I believe to be the case. In all my ob¬ 
servations of travel, 1 think I can safely say 
that I have not seen one orchard or one garden 
in a huudred even tolerably managed. By far 
the greater number look as though the proprie¬ 
tor had abandoned his trees to ruin. 
Blown over to one side, anchored in a tough 
grass sod, buried up in groves of corn stalks, 
torn and broken by cattle, barked and bruised 
with the plow, pruned with an ax—thus they 
perish in their youth, or become old, deformed 
covered with lichens, and a prey to swarms of 
insects, before they have yielded their first 
ftuits. W hat folly it is in men to invest their 
money in trees, and then wilfully ruin them in 
this way ! in Western New York, where cul 
tivat[on is about as good as in anv other sec 
lion, a man who cultivates his orchard or his 
garden thoroughly, whose trees are healthy an 
handsome, making vigorous growth and yield 
ing fine fruit, is talked of as a rarity—and so 
be is. 
The specimen trees in the establishment with 
which I am connected, are but tolerably well 
managed; the ground is kept clean around 
them, and is occasionally dressed with manure 
or compost; so that, in all seasons, we get a 
fair growth and a fair crop—but amateurs migl 
have theirs vastly better. Yet we are daily 
asked what we do to our trees ? and many 
seem to have some secret art—some system of 
“terra-culture”—with which the world at lan 
is unacquainted. 
We need a complete revolution in these mat¬ 
ters. I cannot now detain you to go into the 
details of planting and mulching; but I beg 
you who understand these matters to constitute 
yourselves missionaries, and preach this doc¬ 
trine of high cultivation zealously in vour re¬ 
spective parishes, and give examples of it in 
your own grounds, that your practice may cor¬ 
respond with your precept. 
the primate apple. 
Much attention lias of late been paid to this 
truly valuable Summer Apple, and it is uow 
considered one of the very best. The following 
is a correct description ol this fine fruit: 
Large, or rather above medium ; when ripe 
straw color tinged with blush; tender, fine 
grained, juicy, rich, and sub-acid. An abund¬ 
ant bearer, and vigorous stocky grower; ripens ^ Bet ' 
gradually through August and September. One 
ot the very best early apples grown. This apple 
is all that can bedesireil either forcookingor eat- 
ing purposes. It is a pleasant sub-acid fruit, 
adapted to the tastes of persons not liking either 
very sweet or acid fruits. It must be the stand¬ 
ard of early apples as it becomes better known 
Should be in- all collections. j. u . B . 
Fruits or the Crimea. —New apples, of ex 
traordinary excellence, have been discovered 
in the Crum a, which will no doubt find their 
way to Europe and America. Pallas speaks of 
one called Linap Alma, which keeps till July, 
and only acquires'its excellence before the new 
year. Wagon loads are annually sent to Mos¬ 
cow, and even St. Petersbnrg. There is also 
an autumn apple, thought to be far the best 
ever tasted in any country. A larger cobnut 
than heretofore known is also recorded._ 
1 wenty-four varieties of grapes are cultivated* 
either for wine or the table. None of them 
osophical Journal. 
open, it the plant is either dipped in water, 
abundantly watered, each bud will explode 
successively, keeping up a mimic Sebastopolian 
bombardment, sending forth a puff of gun¬ 
powder smoke, or a little cloud of dusty pollen, 
as its stamens suddenly start forth to take their 
place and form a cross. It is not much of a 
novelty, but it is still an amusing toy. 
THE LOCUST TREE-INQUIRY. 
Eds. Rural :—As your lady subscribers are 
all furnishing you with something useful in the 
line of “ Domestic Economy,” I must endeavor 
to do my part of the labor—therefore send the 
following: 
Cheap Tea-Cakes.—1 teacup ol sugar, 1)^ of 
ge | cream, 1 teaspoonful of saleratus; flavor with 
nutmeg, roll thin and bake in a quick oven. 
Goon Plum Cake.-I egg, 1 teacup of sugar, 
1 ot buttermilk, % teacup of butter, 1 tea¬ 
spoonful of saleratus; flavor with nutmeg - 3 
teacups of flour; beat it well; then add your 
raisins, rolled in flour; bake in a quick oven. 
Goon Johnny Cake. -1 quart of milk, with 
tablespoonfuls of molasses, warmed to boiling 
heat, then thickened with Indian meal till stiff; 
add 1 pint of buttermilk, with 1 teaspoonful of 
salt, 1 do. of saleratus; bake in a moderate 
oven. 
Eds. Rural -.—Will you please give us a little 
information respecting the cultivation of the 
Locust for fences, groves, or other purposes ? 
How shall we obtain the seed ? How prepare 
it for the ground ? At what time sow it ? How 
cultivate so as to ensure a rapid growth ? By 
answering these interrogatories you will greatly 
benefit your subscribers on the sunset side of 
the Mississippi. 
We lead with satisfaction the various specu¬ 
lations in your truly valuable paper, respecting 
fence and fencing materials. In the saving 
item, however, recommended by W. T. S., we 
feel no special interest, as we are quite glad 
here to obtain a sufficient quantity of materials 
to substantially protect the outside. Neither 
do we heartily engage in the discussion which 
agitates some of your subscribers, relative to 
salt as a fertilizer, as we find it difficult to obtain 
more of that material here than we want for do¬ 
mestic purposes, and our land is plenty good 
enough without any such restorative. Be so 
good as to tell us how to cultivate the Locust 
and much oblige.-H. E. Niles, Madison, Iowa 
Sept., 185G. 
[Some reader who can speak from experience, 
will please answer the above inquiries._Ens.j 
A Profitable Vine.—T here is in the city of 
Dayton, Ohio, a grape vine, which is standing 
beside a well, over which it is trained on an 
arbor—well trained, no doubt, well trimmed 
too, aud in every way well cared for by its ex¬ 
cellent owner, Mr. A. M. Clark. Besides those 
used in the family, fifty dollars have been re¬ 
ceived by the owner this year, from the sale of 
the surplus produce of this one grape vine, at 
$3 per bushel.— Western Hort. Review. 
Care of Pear Trees. —The pear tree will 
grow in almost any soil, provided the subsoil 
is not too wet, but it thrives best in a deep, 
strong loam. As too luxuriant a growth may 
induce blight, a moderate top-dressing of ma¬ 
nure in the autumn is all that is necessary.— 
When the tree is assailed by blight, the part 
affected should be cut off fir below all appear¬ 
ance of disease. The inseets which beset it are 
chiefly the caterpillar, the bark-louse,' and the 
slug-worm, to remedy which, soft soap is some¬ 
times spread upon a tree, or a strong bath of 
while oil soap suds applied. Air slacked lime 
powdered liberally over the tree is useiul. 
-wjproic gufet, &c. 
LIST OF PATENTS, 
iHKned from the United State. Patent Omee for the 
weefa ending Pcpt. 9, 1856. 
Wyllys Avery, Salisbury Centie, N. Y., improved 
Anson Atwood. Troy, improvement in dress of metallic 
hemispherical grindim? mill. 
Henry Adams, N<*w York, ladies’ riding saddle. 
(r. W. Bishop, Brooklyn, improvement in breech-load¬ 
ing ordnance. 
John D. Brown, Cincinnati, apple parers. 
Israel F. Brown, Columbus, Ga., improvement in wash¬ 
ing machines. 
\Vm. A. Clark, St. Louis county, improvement in steam 
engines. 
lamps B O ar penter, Brooklyn, extinguisher for fluid 
Joseph D. Cawood, Marshall, Mich., improvement in re¬ 
pairing railway bars. 
Robert Courtney, Albany, improvement in artificial fuel. 
Calvm Dikes and Geo. S. Dikes, Ailowaystown, N. J., 
improved method of feeding saw mills. 
I u ,Zhr V ' Crozerville, Pa., and Thns. G. Me- 
liRughlm, I hiladelphia, improvement in 
tie spindles. 
Lin lubricatingthrot- 
planters j F ° rdj Ce ’ 1Ior 8 anstown i Improvement in seed 
ing hor”; to a veh ( |cle t s 0n ’ ’ lmpr0Ved ” od ^»ttach- 
Rra y> Middletown, Conn., improvement in 
links of horse powers. 
Samuel H. Gilman, New Orleans, improvement in pans 
tor evaporating sugar. y 
macMn^s* ^ Gardner, Detroit, improvement in tewing 
Heman B Hammon, Bristolville, 0., improvement in 
hand corn planters. 
gear° rg0 ^ ueu 8 Ht > New York, improvement in reversing 
Danforth Johnson, Chicago, improvement in metallic 
“ppea,- to be of import * w .-m^r 9 k Phil- | "STTU* cto*** ,^„o. dim. 
apparatus for railroad carR, 
James W. *' von > Brooklyn, improved screw cutter, 
harvest*? ^ axon > Album, Wis., improved grain and grass 
Thomas Mitchell, I.ansinburgb, improved machine for 
manufacturing the wooden part of brushes. 
John Marland, West Bridgewater, Mass., improved pro¬ 
cess of manufacturing delaines. 
Christopher N. Nixon, Barnsgate, England, improve¬ 
ment in hanging ships’ rudders. Patented in England, 
M»y 12, 1854. 6 ’ 
I. Noette, Brooklyn, improvement in cutting and draw- 
Tue Pistol Plant.— There is a hot-house 
plant, (pelia allitricbodies,J of tender, brittle 
and juicy aspect, which looks as if it would be 
good to eat in a cooling salad, but which is 
really of so explosive a temperament that it 
might fairly be called the pistol plant. When 
“"""‘“I “? WilU b "“» «*} 10 | "Kft. Newel,. Itoto*, lmp „ vme „ t 
IJuwestit Hcflimmg. 
CABINS AND DUMPLINGS. 
tooth plates by the electrotype process. 
, Riedel, Pleasant Hill, Ky., improvement in cart¬ 
ridges. 
Henry D. Russell, Naugatuck, improved look. 
l!> 111 St. John, Lockport, improved wind mill. 
Robert A. Smith, Brooklyn, for machine for sweeping 
streets. 
Riley Tmith, Towanda, Pa., improvement in washing 
machines. 
George Trott, R. H. Coles, and Wm. A. Clark, St. Louis, 
improved mode of suspending, by hydraulic puppet valves. 
Jose Toll, Locust Grove, 0., improvement in marble saw¬ 
ing machines. 
Ephraim Whitmon, Ahington, Mass, improved wind¬ 
mill. 
D. G. 'Wells, New York, improvement in machinery for 
forming hat bodies. 
Robert E. Brower, Bioomfield, N. J., assignor to Sam’l 
A and J. L. Brower, of same place, improved method of 
drawing from manufacturing inclosures, waste gases, 
steam, etc. 
James C. Cooke, Waterbury, Conn., assignor to the 
Hotchkiss & Merriman Manufacturing Co., ot same place, 
imnrovement in jacquard looms. 
L. A. Dole, Salem, 0., assignor to Dole, Silver & Felch, 
of same place, improved saw gummer. 
Jos. Goodiidge, Boston, assignor to the Boston Faucet 
Co., of same pl«ce, improved faucet. 
Lewis A. Goodsel], Southington, Conn , assignor to him¬ 
self and Daniel H. Holt, ol same place, improved shing¬ 
ling bracket. 
VVm. H. Seymour and Henry Pease, Brockport N. Y., 
assignor to himself and Dayton S. Morgan, of same place, 
improvement in harvesters. 
John Faggart, Roxbury, assignor to himself and Vernon 
Brown, Boston, Muss., improvement in furnace smoothing 
irons. 
Salmon Bidewell, Rochester, improvement in lamps for 
burning fluids. 
Cyrus W. Saladee, Columbus, 0., improved mode of ad¬ 
justing carriage tops. 
re-issue, 
Jno. T. DennLton, Lyons, N. Y., harness Baddies, 
tented November 20, 1840. 
ADDITIONAL IMPROVEMENT. 
Geo.Crangle, Philadelphia, improvement in rotary brick 
machines. Patented June 3, 1856. 
any of the plants containing it abundantly are 
heated, the albumen coagulates and is readily 
separated. 
When exposed to the air in a moist state, 
gluten and albumen undergoes decomposition. 
hey ferment, emit a most disagreeable odor, 
and produce among other compounds, vinegar 
and ammonia. It has already been shown that 
they are rich in nitrogen. 
Gluten has three forms, differing in several 
important particulars, and yet coinciding in 
c emical constituents. These are casein, the curd 
of cheese ; fibrin, the substance of the muscular 
h ire of animals, and albumen, the white of egg 
the serum of blood, *fcc. In a liquid form, the 
first only coagulates on the addition of rennet 
or an acid ; the second, by mere exposure to the 
air, and the last by heating. 
In domestic economy, albumen, as found in 
white of egg, blood aud milk, is used in clari¬ 
fying or cleansing fluids, such as sugars and syr¬ 
ups, for which purpose it is of high value. They 
are carefully incorporated with the fluid to be 
clarified when cold, and then submitted to a 
coagulating heat, when they lift all the con¬ 
tained impurities to the surface whence it can 
readily be removed by skimming. In a liquid 
state, it is used as a varnish by book-binders 
and other workers in fine leather, and is unsur¬ 
passed for this purpose. 
For Moore g Rural New-Yorker. 
ALBUMEN. 
HOE’S PItINTING PHESS IN LONDON. 
Among the passengers in the Cambria, which 
steamship arrived at this port on the 13ih inst., 
was Mr. Wm. Conquest, a gentleman con¬ 
nected with the celebrated establishment of R. 
lI. Hoe & Co., New York. Some three or four 
mouths since Mr. Conquest went to London, 
having in his charge one of “Hoe’s Six Cylin¬ 
der Presses,” for the purpose of putting the 
same in operation in Lloyd’s Weekly Newspa¬ 
per office. 1 
The impression, not on the paper, but on the 
minds ot our brother newspaper people in Lon¬ 
don, which the operation of the Six Cylinder 
Press made, was most intense, so much so, that 
hardly had the first edition been worked off 
upon it, before the proprietors of Lloyd’s Week¬ 
ly Newspaper had written an order to Messrs. 
Hoe & Co. for « another press of the same sort.” 
Nearly every newspaper proprietor in London, 
as well as hosts of other persons interested in 
the printing business, visited Lloyd’s office for 
the purpose of seeing the “Yankee machine” 
work, and all expressed their astonishment at 
the amount of work which it accomplished in a 
brief space of time. 
The London Times is now printed on a press 
which works off eleven thousand impressions 
per hour, requiring twenty-seven men to tend it. 
I he proprietors of that paper, upon examining 
Hoe s Six Cylinder, and being eye witnesses to 
its working at the rate of fifteen thousand im¬ 
pressions per hour, with but seven or eight men 
(including the engineer and fireman.) to tend 
it, wrote their order to Messrs. Hoe <fe Co. for 
one Ten Cylinder Press of similar pattern and 
size as that which the Boston Journal and 
a Lloyd’s Weekly Newspaper are printed on._ 
T wo or three other offices in London have also 
given their orders to Messrs. Hoe & Co. for 
printing presses .—Boston Journal. 
Baked Apple Dumplings.— Mix your crust 
the same as for short biscuit; roll out thin, and 
put 4 quarts in a biscuit; place them in a pau 
aud bake in a moderate oven ; sauce, sugar aud 
butter; you can use berries or any dried fruit 
as well as apples. These are far better than 
boiled apple dumpliugs. 
Buckwheat Cakes.— One buckwheat cake 
“differeth from another in glory,” yet not one 
in a thousand is made light. Yet, of all things, 
it is the easiest to cook, if the meal is made 
rightly. To every three bushels of buckwheat, 
add one of good heavy oats; grind them to¬ 
gether as if they were only buckwheat; thus 
will you have cakes always light and always 
brown, to say nothing of the greater digesti¬ 
bility, and the lightening of spirits, which are 
equally certain. He who feeds on buckwheat 
may be grum aud lethargic ; while he of the 
oat meal will have exhilaration of the brain and 
contentment of the spirit. 
-Cover a plate with a thin 
Cut your tomatoes (green) 
Tomato Tart.- 
tying of dough, 
into thin slices, and place them on the dough, 
very evenly ; then add two tablespoonfuls^of 
blown sugar, and one of ground cinnamon._ 
Spread them evenly over the tomato, and bake 
well. This makes a delicious tart. The toma¬ 
toes used should be sound aud sweet.— German¬ 
town Telegraph. 
It is said that a small piece of paper or linen, 
moistened with spirits of turpeutine, and put 
into a bureau or wardrobe for a single day, two 
or three times a year, is a sufficient preserva¬ 
tive against moths. 
Albumen is the name given by chemists to 
the white of eggs—the root of the word mean- 
iug, simply, white. It is a substance which 
forms a constituent part of both the animal fluids 
and solids, and possesses the wellknowu proper 
ty ot coagulating, or of forming a solid, insoluble 
substance, when, either alone or after being 
mixed with water, it is heated to a temperature, 
in the first instance, of l(iO°, in the last, of 212° 
F’ah. A substance possessing similar proper¬ 
ties, occurs as a proximate principle in vege¬ 
tables, existing in the leaves, juices and fruits of 
most plants. In botany the term is applied to 
“a substance interposed between the embryo 
and the integument of the seed, in some plants, 
and forms the bulk of the seed in corn, coffee, 
the cocoa-nut, aud the cocas.” Albumen is re¬ 
solved upon analysis into the following ele¬ 
ments :—Carbon, 54.76 ; Hydrogen, 7.06 ; Oxy¬ 
gen, 20.06 , aud Nitrogen, 18.12, which, it may 
be remarked,is almost precisely the composition 
of gluten. 
The process of extracting albumen from the 
flour of different grains is described by John¬ 
ston. Flour,—ot wheat, for instance,—is made 
into a dough, aud then washed with water upon 
a fine sieve, which extracts the starch and albu¬ 
men, in the form of a milky liquid. When the 
water goes through uncolored, there remains a 
soft, adherent, tenacious and elastic substance, 
which is the gluten of wheat. When the starch 
has subsided from the liquid washed out, the 
water rests transparent aud colorless above the 
white sediment. If this water be heated it 
will become more or less troubled, and white 
films or particles will separate, which may be 
easily collected, and which possess all the 
properties of coagulated albumen, or boiled 
white ot egg. lo this substance the name of 
vegetable albumen has been given. 
Vegetable albumen is a colorless, insipid fluid 
in its fresh state, is insoluble in water or alco¬ 
hol, but dissolves in vinegar or caustic potash or 
soda. When dry, it is brittle, and more or less 
colored and opaque. It exists in but small 
quantities in the different grains ; wheat con¬ 
tains 0.75 to 1.50 per cent. ; rye 2 u> 2.75 per 
cent. ; barley 0.1 to 0.5 per cent., aud oats 0.2 
to 0.5 per cent. It occurs more largely, how¬ 
ever, in the fresh juices of plants, in the leaves 
of the cabbage, the roots of the turnip and many 
others. It is found most largely in the bark of 
he red or slippery elm, and when the juices of 
FANCY SOAPS. 
Those small cakes of perfumed soaps U6ed for 
the toilet can easily be manufactured by dis¬ 
solving common bar soap of any kind, aud ad¬ 
ding perfumed ingredients and coloring matters 
if the latter are desired. The bar soap is cut 
up into thin slices placed with a small quantity 
of water in a pan over the fire, and is stirred 
until it is reduced into a paste. The perfumes 
are then added, well stirred, and the soap run 
off into a flat frame or dish, and set in a cool 
place. In the course ot three days it is fit to be 
cut into cakes, and stamped with any ornamen¬ 
tal figure or name. In establishments lor con¬ 
ducting the manufacture of these soaps, the 
heating i B performed in a steam bath, pd ma¬ 
chinery and apparatus are employed in the 
business with lacility and economy. 
Almond Soap .—This is perfumed with 2 lbs. 
of the otto of almonds added to 128 lbs. of dis¬ 
solved bar soap. The heat should be as low as 
possible. 
Camphor Soap .—This is made by adding lj^ 
lbs. of otto of rosemary aud the same amount of 
otto of camphor to 28 lbs. ot dissolved bar soap. 
Brown Windsor Soap .—'This soap has a dis¬ 
tinguished reputation, and sells at retail for 25 
cents per pound. It is made by adding half a 
pound each of the otto of caraway, cloves, thy me, 
cassia and lavender to 168 lbs. of dissolved bar 
soap. Its color is produced by roasted sugar_ 
caramel .—Scientific A merican. 
Waterproof I ercussion Caps. — Percussion 
caps are now made waterproof by the applica¬ 
tion of a fusible alloy to the inside of the cap, 
which will not explode the powder when melt¬ 
ed. This alloy is composed of bismuth, tin and 
lead, and is inserted in the cap and melted.— 
When in the melted state, it adapts itself to 
the inside by filling the small interstices, 
thereby rendering the cap proof to the admis¬ 
sion of water to the exploding substance. This 
is a great advantage. 
Photographs by Gas-Light.— Dr. Lover, the 
well known artizan, has devised an apparatus 
for taking photographs by gas light, the main 
feature being the introduction oi a stream of 
oxygen into the flame of common coal gas, 
which bad been previously made to pass 
thiougli cotton and naphtha, with the view of 
surcharging it with carbon, so as to increase 
the brilliancy upon the admission of the 
oxygen. 
