MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
SALT FOR FIXING AMMONIA IN MANURE 
It is well known that in a close stablo 
where there are many horses, there is a very 
pungent smell affecting the eyes and nose, 
particularly when tho stable is being clean¬ 
ed out. This smell is occasioned by the Hy¬ 
ing off of ammonia, which is the essence 
and value of manure, and which volatizes 
or flies off at a very low temperature—oven 
tho warmth of the manure in a stable will 
send it off—and it goes off in great quanti¬ 
ties by the common heat of manure in a 
farm-yard, whether thrown up in heaps or 
not. 
There is a very cheap and simple remedy 
for this. • Before you begin to clean out 
your stable, dissolve some common salt in 
water; if a four horse stablo, say four 
pounds of salt dissolved in two buckets of 
water and poured through the nose of awa- 
ter-pot over the stablo floor an hour or so 
before you begin to move the manure, and 
the volatile salts of ammonia will become 
fixed salts from their having united with the 
muriatic acid of the common salt, and tho 
soda thus liberated from the salt, will quick¬ 
ly absorb carbonic acid, forming carbonato 
of soda; thus you will retain with your ma¬ 
nure the ammonia which would otherwise 
have flown away, and you have a new and 
important agent thus introduced, viz; the 
carbonato of soda. As this is a most pow¬ 
erful solvent of all vegetable fibres, and see¬ 
ing manures have to be rendered soluble be¬ 
fore they can act upon vegetation, it will bo 
at once apparent that tho carbonato of so¬ 
da ro introduced must be a most powerful, 
and valuable agent .—English Paper. 
Growth of Wood. —The season of the 
year in which forests are cut off, is believed 
to have an influence on tho succeeding 
growth. To givo some test of this matter, 
the Plymouth county (Mass.) Ag. Society, 
offered several premiums. A report was 
made last year, which sets forth tho conclu¬ 
sion that the nearer the season of the ascen¬ 
ding sap, [spring,] wood is cut, tho more 
flourishing will be its succeeding growth.— 
The person who received a premium for this 
experiment, states that he is satisfied that 
the nearer tho ground wood is cut, tho hot¬ 
ter; the shoots will start and grow more 
thrifty, and arc thicker and less liable to 
split down; By cutting wood often, you in¬ 
sure not only the greatest growth of wood 
but the greatest growth of money. Cattle 
should never be suffered to run on a wood- 
lot, while trees are small. 
THE WEEPING TREE ROSE. 
€\}i (Drtlnirit unit (Bnrikn. 
STANDARD CLIMBING ROSES. 
Arpi.es for Stock.—A gentleman inform¬ 
ed us tho other day that having a heap of 
refuse apples, many of them being rotten, 
he fed a peck each to a stock of fifteen cows, 
and that the next morning their mess of 
milk was increased eight quarts. This ex¬ 
periment in connection with observations he 
had made had thoroughly satisfied him that 
apples are highly beneficial to any stock.— 
lie thinks they can be raised with profit for 
this purpose. Ilis judgement is worth some¬ 
thing, for he is a largo apple producer.— 
JYew England Fanner. 
The continued fruitfulness of tho earth is 
an interest far greater and more enduring 
than any form of government. 
latntiiftc (Btnnomt]. 
BREAD WITHOUT CRUST. 
The following will he interesting to house¬ 
keepers and we would advise its trial—for 
if hard crusts and burned bread can bo 
avoided it will bo a saving worth accomplish¬ 
ing. The Wyoming Co., Mirror says: 
Mr. Throop of this village, lately present¬ 
ed us a loaf of bread, which was done, and 
well done, ivilhoul a crust. Tho process of 
baking, or rather steaming, he gave as fol¬ 
lows: Prepare the dough tho same as for 
baking, in a tin basin; when in a proper 
condition, instead of putting into tho oven, 
put it into a kettle. There should be some¬ 
thing in tho bottom of tho kettle, a hoop of 
tin two or three inches broad would be best, 
to keep tho basin from tho bottom, and there 
should be sufficient water to cover about one 
third of tho basin. Keep the water constant¬ 
ly boiling from tho time the loaf is put in 
till it is done, which will be about three 
quarters of an hour, with an ordinary sized 
loaf. To know when it is done, press upon 
the contre of tho top of the loaf with the 
thumb, and if done it will puff back on re¬ 
moving tho thumb, if not tho indention will 
remain. 
The loaf presented us is nearly as white 
outside as insido, and the outside is scarcely 
any harder than tho rest. The flavor is not 
perceptibly different from bread well baked. 
We havo tried the experiment in our family, 
with perfect success. It looks white and 
beautiful, and we think fully equals ordinary 
bread in its flavor. 
Our engraving represents tho standard 
climbing rosos, formed by budding tho dif¬ 
ferent varieties of climbing rosos upon 
stocks of the standard varieties. We some¬ 
times see stocks liko miniature trees; and 
these, by somo of our most enthusiastic roso 
growers, have been transformed into “ weep¬ 
ing tree roses”—the most beautiful orna¬ 
ments for lawns and gardens which can bo 
imagined. Mr. Rivers, an English floricul¬ 
turist, was one of tho first to illustrate and 
draw attention to the matter. He speaks of 
them as follows: 
Some six years sinco,. having somo rose- 
stocks five or six feet high, and stout as 
broom handles, 1 was induced to try what 
effect some of tho beautiful varieties of Rosa 
Sempervirens would have if budded on them 
as I had some latent idea that they would 
form very graceful pendulous trees; I ac¬ 
cordingly selected from that family a few of 
its most interesting varieties. These trees 
are, in tho blooming season, pictures of 
beauty; not a shoot has ever been touched 
by the printing knife; there is consequently 
no formality ; their beauty consists in their 
gracefulness and rusticity, which is quite re¬ 
freshing in contrast to the closely pruned 
heads of tho finer varieties of Standard 
Roses. 
Mr. Barry says that our native swcot 
brier, to be found in all parts of tho coun¬ 
try, is one of tho best stocks for tho purpose. 
The doublo prairie roses; Queen of the 
Prairies, Baltimore Belle, Perpetual Pink, 
and other varieties furnish flowers *of tho 
proper character for budding. 
GRAFTING-CUTTING AND KEEFING SCIONS. 
Seasoning Sausages. —The JYew Jersey 
Recipe .—For 10 lbs. of meat, take 3i ozs. of 
salt, 2 ozs. peppor, 1 oz. sago, ono tea spoon¬ 
ful cayenne pepper. Put the seasoning on 
the meat before chopping, and it will ensure 
Its thorough distribution. Keep tho meat 
warm by tho firo until ready for stuffing, 
and you need not wet it to soften it. 
Salvia. 
Mutton Chous.— Cut tho chops very nico- 
ly, pare off tho fat, and fry them to a fine 
brown, having first seasoned them with salt, 
and if tho chops are thick, beat them ten¬ 
der. Pilo them up liko hop-poles in tho 
dish, with the bones meeting at the top, and 
place betwoen each a slice of bread fried in 
butter. The firo over which they are roast¬ 
ed should be moderate, and tho chops fre¬ 
quently turned that they may not burn. 
Grafting as a means of propagating ap¬ 
proved varieties of fruit, and of changing 
the character of tho productions of tho or¬ 
chard, is now so generally and successfully 
resorted to, that any extended remarks upon 
its history and importance would seem su¬ 
perfluous to tho mass of our readers. But 
a “ brief montion ” of somo points connoct- 
od therewith, introductory to a few practi¬ 
cal directions on cutting and preserving 
scions, will not be out of order. In very 
ancient times this art was known and prac¬ 
ticed, as wo learn from the Bible; and, that 
it has been subject to various modifications 
and experiment is shown by the fact, that 
French horticultural works describo more 
than ono hundred modes in uso at various 
times and places among European garden- 
ors. 
To bring seedlings into early bearing or 
to increase varieties not readily or with cer¬ 
tainty produced from tho seed, there is no 
surer modo than grafting. A scion ono 
year from the seed, inserted in a bearing 
troo will produco fruit generally on tho 
third year, while if left undisturbed, a doz¬ 
en years will bo necessary to test its quality. 
And when a fruit is onco proved good it may 
bo quickly and widely propagated by graft¬ 
ing tho scions it furnishes into thrifty stocks 
and GOgrafting from tlieso as may bo dcsira- 
blo for introducing or extending tho variety. 
Tlioso who possess orchards as yet un- 
graftod have tho basis for ono of tho best 
and most profitable crops which can bo 
grown, would they but attend to this simplo 
matter. By grafting, care and culture, tho 
crooked, mossy and stunted trees that now 
produco apples scarcely fit for cider or for 
feeding swino, may be changed into thrifty 
trees full of tho richest fruit; ever com¬ 
manding ready salo at remunerating prices, 
and proving a rich return for tho capital in¬ 
vested in their renovation. Tho luxury of 
choice fruit at all seasons of tho year, is a 
consideration^ to thoso who appreciate gen¬ 
uine and healthy enjoyment. 
Prof. Coui’OCK, of Buffalo, details in tho 
Horticulturist somo interesting experiments 
' made by himself, by which an orchard of 
some twenty-fivo years’ growth, “bearing 
fruit of the least possible value, extremely 
small, knotty and bitter,” is now beginnin 
to bear choice fruit, though but two seasons 
have passed sinco tho work of renovation 
was commenced. He remarks: “It is far 
easier to cut down and despoil a tree, than 
to replaco oner So long as tho tree is not 
radically diseased and rotten, but simply no 
gleoted, moss-covered and unpruned—its 
fruit degenerated until every characteristic 
which gives it value is lost—it may by judi¬ 
cious methods be restored, and by grafting 
be made to produce the best varieties of 
fruit in modern cultivation.” We hopo at 
tontion will more generally bo given to this 
subject, and tho work now bo commenced 
hy tho selection of scions of approved va¬ 
rieties for setting in the spring, in every 
tree throughout tho country not producing 
good fruit, either for market or home con 
sumption. Personal attention will ensure 
accuracy in tho selection of scions, and it is 
far hotter to give a little time to tho matter, 
than to leave it to others, and perhaps havo 
an orchard grafted with worthless fruit by 
some ignorant or dishonest operator. 
Scions for grafting may be cut at any time 
after tho fall of the leaf in autumn, until 
the buds start in the spring, but perhaps tho 
present is tho best time for selecting them. 
Tho shoots of tho previous ycur’s growth 
arc the best for the purpose, though those 
bearing fruit buds sometimes succeed when 
set in tho usual manner. Wo have seen 
such a scion produce an apple the first year, 
but the growth of the graft was much re¬ 
tarded, and it did not produco a thrifty 
branch for bearing. They should be select¬ 
ed from vigorous, well-developed trees, and 
only such shoots cut as have firm, well ma¬ 
tured wood—of moderate size and healthy 
growth. Scions should in no case be taken 
from diseased trees, or from those of un¬ 
certain character, for the labor of grafting 
with scions from worthless trees is worse 
than labor thrown away. 
In order to keep scions cut early in tho 
fall, until the time for uso arrives, they may 
he buried in any dry situation on the north 
sido ot a wall, arranged in layers mixed with 
earth. When cut in winter or spring they 
may ho packed in moss, saw-dust or matting 
in largo bunches, and kept closely from the 
air in a damp cool place in tho collar, or 
where they will not be exposed to the frost. 
Too much moisture will injure and destroy 
them, as well as too little, and they should 
ho looked to occasionally to sco that they 
remain as nearly in their original state as 
may bo. Tho scion keeps better when cut 
a little back of last years growth, though 
this is more injurious ro the tree from which 
it is taken. With proper care they may bo 
kept in perfect condition for five or six 
months if desired. 
jtin'lnmic 5lrts & Iriniu. 
LIST OF PATENT CLAIMS 
ISSUED FROM THE UNFfKD STATES patent office, 
For the week ending Dec. 10, 1851. 
To J. W. Drummond, of Skancatoles, N. Y., 
(assignor to Smith Ely, of New Brighton, N. Y.,) 
for improvement in chair scats. 
To Elisha, Charles, and Warren W. Dutcher, of 
North Bennington, Yt, for improvement io weav¬ 
er’s temples. 
To II. M. Ferris, of New York city, for improve* 
meet in combining organs with uiano ortes. 
To (I. L. Hausskuecht, of New Haven, Ct., for 
improvement in carriages. 
To II. W. Hayden, of Waterbary, Conn., for 
machinery for making kettles and articles of like 
character from discs of metal. 
To Wm. it Win. H. Lewis, of New York city, 
for improvement in adjusting lenses. 
To N. B. Marsh, of Cincinnati, Ohio, for im¬ 
provement in stethoscopes. 
To J. P. Tapper, of New Britain, Ct., for im¬ 
provement in mineral composition resembling 
jasper. 
To D. R. Richards and J. F. Flinders, of New- 
buryport, Mass., for improvements in rotating 
tumbler locks. 
To F. A. Rockwell, of Ridgefield, Ct., for im¬ 
provement in candlesticks. 
To C. W. Russell, of Washington, D. C., for im¬ 
provement in chimney caps. 
,To Henry Skinner, of Attica, N. Y., for im¬ 
provement in churns. 
To N. W. Speers, of Cincinnati, Ohio, for blind 
and shutter operator. 
To J. W. Thorp, of South Wearc, N. H., for im¬ 
provement in apparatus for pressing garments. 
To S. F. Tracey, of New York city, for im¬ 
provement in processes for smelting copper ores. 
To Edward Virtue, of Philadelphia, Pa, for im¬ 
provement in tailors’ measures. 
To T. B. Wheeler, of Albany, N. Y., for im¬ 
provement in grain sieves. 
ESSAY ON HOROLOGY. 
BY S. FURMAN. 
KEEPING WINrER APPLES. 
Now is about tho thno to overhaul winter 
fruit, and select tho defective from the good 
and sound. Applos that wore carefully hand 
picked, and selected at that, and well shaken 
down and headed in barrels, if not subjected 
to a long and rough transportation to tho 
collar, are safe enough; but all thoso of 
which you have any doubt, should now be 
handled, wiped dry and rebarreled. 
Applos intended for tho spring and sum- 
mor months should bo Overlooked carefully, 
and rejecting every one vitli tho least bearing 
towards a defect, put soipo cotton, old cloths 
or papers at tho bottom of tho barrel, and 
wrap each applo in some spongy paper, like 
old nowspaper, and hand pack every ono, 
stem upwards. It is but a short job, and 
will repay tho trouble. They should bo tight¬ 
ly hoadod up again in tho barrels, and not 
bo moved or hustled about. Oranges and 
Lemons always come packed in this way, 
with two thousand miles carriage, and aro 
then sold almost as cheap as apples in July. 
Tiie art of constructing*machinery for 
measuring time is of very ancient date. It 
is one of great utility to tho world, and, as 
such, a brief history of its rise and progress 
may not ho devoid of interest to tho readers 
of tho Rural New-Yorker. 
Horology at tho present day stands high 
among tho useful arts; though having its or¬ 
igin in tho most remote periods of antiquity, 
when the arts of peace were little known, its 
approach to porfectioi\ was necessarily slow 
and progressive. At what time, or hy whom 
clocks with toothed wheels, weights, and 
crown-wheel and verge ’scapement, were in¬ 
vented, is not known ; though it is supposed 
they were producod about tho commence¬ 
ment of tho elovonth century Clockmaking 
was not publicly introduced into Franco till 
ihout tho end of tho fourteenth century._ 
Toothed wheels were known long before 
their application to machinery for measur¬ 
ing time, and were sculptured on Trajan’s 
column at Rome. They were applied to 
Clepsydrae hy Ctesibius, 145 years before 
the Christian Era. 
Tho first attempt on record at measuring 
time for any practical purpose, was made hy 
m early King, who did it hy means of can¬ 
dles, made of such a sizo and length as to 
burn eight hours each ; or twenty-four, tho 
three. By these he divided tho 24 hours of 
tho day into three equal parts, and dovoted 
the first to sloop, the second to business, tho 
third to recreation and amusement. 
Machines called Clepsydra; were next 
made and used to somo extent—thoso con¬ 
sisted merely of. a vessel, or vessels, so con¬ 
structed as to discharge a certain quantity 
of water in a given time. An English au¬ 
thor of tho present century, speaking of this 
invention, says :— “ Long before sun-dials 
were invented, Clepsydra), or water clocks, 
had been made, and wore used in Asia, Chi¬ 
na, Chaldea, Egypt and Greece, where Pla- 
to introduced them. Julius C.esar found 
Ifthem even in Britain, when ho carried his 
arms thither, and it was by them ho ob¬ 
served that the nights in this climate wore 
shorter than thoso in Italy.” Scipio Nasica 
first measured time at Romo by water, or 
Clepsydra), A. U. 595, i. o. B. C. 155 years. 
The sun dial appears next to have been 
invented; hut I am inclined to tho opinion 
that this was a prior invention. They wore 
used by the Hebrews in the days of IIezekiaii 
king of Judah, and had evidently been 
brought to a groat degroo of perfection.— 
“ And ho brought tho shadow ten degrees 
backward, by which it had gono down in the 
dial of Aiiaz.” (2 Kings xx, ii.) “ Behold, I 
will bring tho shadow of tho degrees, which 
is gone down in tho (Jial of Aiiaz, ten degrees 
backward.” (Isaiah xxxviii, 8.) 
“ The first sun dial is said to have been sot 
up at Rome by Papirius Cuiisoe, A. U. 447, 
(B. C. 301.) Tho Hour-glass also had its 
turn in measuring time, and was probably 
invented subsequent to tho 12th century, as 
tho manufactury of glass was not known till 
that period. 
Down to tho oloventh century wo find 
that no very material improvements had 
been made on time registering machines, or 
if there had been they were not generally 
known to tho world. 
About the year 990 one Cebbert made a 
clock at Magdeburg which is described as 
being so wonderful and surprising as to go 
by means of weights and wheels’, but no far¬ 
ther description of it has boon handed down 
to us. An ancient writer thus mentions an¬ 
other clock made by the same citizen:— 
1 here was to bo seen in the church at 
Itlieiins, a mechanical clock, which Gkrbert 
had made; and hydraulic organs, where the 
wind, pushed in a wonderful manner by 
water, ra'ttde them give dcs sons modules a 
des flutes' d’ ara.in.” GerbeKT was after¬ 
wards banished from France, and it was sup¬ 
posed, for the crime of magic. 
Tho most ancient clock, which- run by 
means ot weights and wheels, of which we 
havo any definite account, was madoat Paris 
by Henry ^ ick, under tho patronago of 
Charles V., King of France, about the year 
1370. A brief description of it may not bo 
uninteresting to the reader. 
This ancient clock, of Vick’s, was a large 
turret one, though unlike those of the pres¬ 
ent day, it carried but one hand, or point¬ 
er, which made one revolution round its dial 
in 12 hours. 11 was constructed with weights 
as a motor, toothed wheels, crown-wheel 
and verge ’scapement, tho latter being simi¬ 
lar to that of a modern English or Quartior 
watch. It had no pendulum—that” being a 
later invention of the celebrated Christian 
Huygens, who applied it to clocks in 1657, 
but was regulated hy means of a transverse 
section or bar fixed at right angles to the 
verge, which latter stood in a vertical posi¬ 
tion, giving it the form of a cross, or tho 
letter T. This horizontal or transverse sec¬ 
tion was provided with a number of concen¬ 
tric notches, and a small weight suspended 
from each arm by means of cords or other 
suitable material, so as to allow of the weights 
being easily moved towards or from the 
centre or axis of tho .verge, as it was re¬ 
quired to make tho clock run faster or slow¬ 
er. It will readily bo perceived that by 
carrying the weights from near the centre 
to points more distant, the number of vibra¬ 
tions in a given time will bo corresponding¬ 
ly diminished ; the effect of which will he to 
make the clock run slower, and vice versa. 
But with this contrivance no very accu¬ 
rate registering of time could ho obtained; 
nor was it till after tho application of the 
pendulum in 1657, that the ancient clocks 
could ho relied upon with any degree of 
certainty. 
Avery ingenious clock was made at Romo 
by Isaac Habreciit, in 1589, in which no 
pendulum was used. And many others 
might be mentioned as illustrative of the state 
of dock making at an early day; but enough 
has already been presented to give the 
reader something of an idea of tho origin and 
early development of this interesting art. 
The application of tho pendulum gave 
tho art ot clock making a new impetus._ 
From that time horology began rapidly to 
enlargo her borders and extend her useful¬ 
ness, keeping full “time” with the improve¬ 
ments ot each successive age; and is now 
unsurpassed hy any art, as respects utility, 
invention, the amount of capital invested, 
and the number and character of persons 
employed in it and its kindred branches._ 
When first introduced to the world it was 
monopolized almost exclusively by the 
Romish Clergy, who alone enjoyed its bene¬ 
fits—now there is not a town or village of 
any importance in the civilized world that 
enjoys not tho labors of ono or more devoted 
to tho art, nor scarce a family among us 
deprived of its advantages. 
Clocks were introduced into private fami¬ 
lies about tho end of tho fifteenth century, 
and pocket watches began to be used about 
tho middle of the sixteenth. 
Tho number of clocks of various kinds 
manufactured annually in the United States 
is truly astonishing. But the Yankees, in 
this business as well as in the manufacture 
of “wooden nutmegs,” take tho load of 
all other nations. In tho State of Connec¬ 
ticut alone there are about ono thousand 
manufactured daily, or 313,000 a year. Mr. 
C. Jerome of Now Haven, Conn., makes 
from 500 to 800 daily. A late number of 
tho Scientific American says, “ within lato 
years this Yankee clock business has won- 
dorfully increased.” 
Of the practical utility of the art of ho¬ 
rology I need not speak; for no one with 
common comprehension, can fail to discover 
the great usefulness of time registering ma¬ 
chines in every department of scientific and 
social economy, and admire the beauty and 
perfection attained in their construction.— 
But imagine if you please tho banishment 
of clocks and watches from our world—what 
discord and confusion would instantly fol¬ 
low ? Human ingenuity would bo taxed to. 
the uttermost to produco an invention that 
would take their plaoo and servo in all re¬ 
spects, as does tho clock, to regulate the 
world. 
Romulus, N. Y., Dec., 1851. 
