MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND EMILY NEWSPAPER. 
283 
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THE CURCULIO. — AN EXPERIMENT. 
Eus. Rural :—Having a small orchard of 
young, thriftily growing trees, and having 
suffered greatly from tho depredations of 
the Curculio during the last season,—not be¬ 
ing permitted even to tost the production of 
many, then in bearing for the first time,—I 
determined, if possible, to carry tho war into 
tho camp of the enemy, and as to my suc¬ 
cess in so doing, please permit the readers 
of your truly valuable periodical to judge. 
Everv evening during tho last season tho 
fallen plums, apricots and peaches were re¬ 
moved from beneath the trees, and thrown 
into a pan containing a few handfuls of un- 
slackcd lime, to which two or three quarts 
of water was added. After remaining in 
this solution until the close of tho week they 
were taken to the street in order that the 
passing teams “ might finish tho grinding.” 
In tho fall of tho year, lime and ashes were 
spread under all tho trees to tho depth of 
half an inch or moro, and tho surface soil 
several timos, after the occurrence of hard 
frosts, lightly dug over. 
The present season the same course was 
pursued with tho fallen plums, (which, by 
tho way, wero few and far between,) and I 
gave the trees, after sunset, a heavy, and in 
the morning before sunrise, a light dose, ad¬ 
ministered with a garden syringe, of the 
following preparation :—Two quarts of un¬ 
slacked liino and two pounds of coarse smo¬ 
king tobacco diluted in about four or fivo 
gallons of water. On ono of my trees the 
plums arc now ripe and tho tree is so laden 
that, though four gallons have been preserv¬ 
ed and tlioso left are in daily usofor cooking, 
it is yet necessary to support it with props. 
This plum tree is the only one which has in 
any way suffered by tho ravages of this 
dreaded insect. On the others, I have not 
lost a single specimen of fruit. Tho various 
kinds upon which I have experimented are, 
Bolmar’s Washington, Coe’s Golden Drop, 
Lombard, or Bleeker’s Scarlet, and the com¬ 
mon Damson, full descriptions of which may 
be found in Thomas’ Fruit Culturist. In re¬ 
lation to the peach crop, the trees are not 
very full, nor is the fruit ripe, but I have yet 
observed no injury to them by the Curculio. 
Rochester, N. Y., Aug. 31, 1852. W. T. K., Jr. 
Skinning Old Apple Trees. —Prof. Mapes 
says ho oneo tried the experiment of skin¬ 
ning old applo trees, as recommended by 
the Maine Farmer, with all the necessary 
cautions. “ All the trees,” ho says, “ did not 
die, but some did, and others in their imme¬ 
diate neighborhood whoso bark was cleansed 
with alkalies, have ever since surpassed 
those which escaped, in quality, particularly 
in tho quality of fruit bearing.” 
Another Rose Bush.— E. C. Bliss, of 
Westfield, has a rose-bush of which ho says. 
“ Two sprouts from the same bush, have 
grown, ono ten feet ten inches, the other 
nine feet eight inches this summer; and for 
tho last seventeen days days one has grown 
twenty-six inches.” 
NOTES ON STRAWBERRIES. 
Mr. Barry, author of “ tho Fruit Gar¬ 
den,” and one of tho proprietors of tho Mt. 
Hope Garden and Nurseries in this city, 
contributes tho following valuable article to 
the Horticultural Department (of which ho 
is Editor) of tho last number of the Gene¬ 
see Farmer : 
For the benefit of those of our readers 
who are desirous of information on fruits, 
wo jot down, while fresh on tho mind, the 
results of another year’s experience. 
First among tho fruits of tho season 
comes the strawberry. The culture of this 
fruit is every year attracting moro attention; 
around Rochester it is assuming considera¬ 
ble importance; several large market plan¬ 
tations are already pouring in their abund¬ 
ance. Tho prospect is that Rochester will 
bo soon, if it be not already, the best sup¬ 
plied town in the United States with this 
delicious fruit. 
Cincinnati has almost a “world-wide” 
strawberry fame. Her cultivators have pen¬ 
etrated so doeply into its interesting phi¬ 
losophy, that the most learned among the 
modern Athenians, with all their pomologi- 
cal wisdom, cannot get along without an oc¬ 
casional lecture from them. They have 
been pioneers in tho extensive culture of tho 
strawberry, and havo promulgated, in the 
face of stern opposition, some wholesome 
truths in regard to “ stamens and pistils,” 
now very generally carried into practice.— 
But, judging from samples sent this wav the 
present season, and from reports of eye 
witnesses, their strawberries are lar behind 
thoso of Rochester, in point of size and 
beauty at least. We havo been looking ovor 
the report of tho fruit committee on their 
exhibition of tho 3d and 4th of June last, 
and find that M’Avoys Superior . that last 
year recoivod Mr. Longworth’s premium of 
#100, has been again awarded tho first pre¬ 
mium as tho best variety exhibited. Schni- 
eck's Pistillate is highly spoken of, and ma¬ 
ny new promising varieties are announced. 
The display made by the Genesee Horti¬ 
cultural Society on the 25th and 26th of 
J uno last, has perhaps never been surpassed, 
if equalled, in this country. R. G. Pardee, 
Esq., of Palmyra, exhibited about forty va¬ 
rieties ; several others, from twelve to twen¬ 
ty varieties each. From among these, the 
fruit committee, consisting of practical cul¬ 
tivators and critical judges, awarded both 
tho first and second premiums to Burrs 
New Pine , “ placing flavor and productive¬ 
ness before size.’’ 
This would seem to answer tho question, 
What is the best strawberry grown around 
Rochester ? For several years—indeed ever 
since its introduction — the Burr’s New 
Pine has boon acknowledged to be one of 
the finest flavored fruits that has beon 
grown or exhibited hero. No fruit ever ac¬ 
quired such a popularity in so short a time. 
But it deserves it all. Tho plant is hardy 
and productive ; the fruit large, handsome, 
and good. 
At Rochester, tho New Pine is generally 
considered moro productive than Hovey's. 
Wo have not seen a crop that would form 
an exception to this. 
The Large Burly Scarlet is another sort 
that stands well with tho growers hero; it 
never disappoints. Our committee report 
it “ early, productive, and a valuable fertili¬ 
zer.” We have never known it fail, to yield 
a good crop, and it is patient under bad 
treatment—doing well where others would 
die out. If we were to bo confined to ono 
variety, wo should venture to chooso this. 
Hovey’s Seedling is popular here and 
everywhere, on account of its great size and 
beauty. In size especially it surpasses all 
others except the British Queen, but it is by 
no means a great bearer in the gardens of 
this part of the country, whatever it maybe 
elsewhere. It is moro variable in this re¬ 
spect, too, than many others. This season 
tho crop here has not been so good as usual. 
Tho Boston Pine, (Hovey’s) is falling in 
estimation here. It is a prolific, good va¬ 
riety, but needs good soil and first-rate cul¬ 
tivation. When tho plants grow old, and 
the ground nearly covered with runners, it 
is worthless. But it is worth more good 
culture ; and its falling off is moro the fault 
of our cultivators than of the plant. It re¬ 
quires to bo kept in “ hills,” free from run¬ 
ners, and in rich soil. 
Burr’s Rival Hudson is valued hero as 
being very productive, and particularly good 
for preserving. Burr’s Ohio Mammoth Isa 
very large and productive variety, light col¬ 
ored like tho New Pine, but of rather indif¬ 
ferent flavor. Iowa —medium size, a great 
bearer, and of medium flavor; plant hardy 
and vigorous. This is used by some as a 
fertilizer, and answers well for this purpose ; 
but for this region we prefer the Large 
Early Scarlet. Lizzie Randolph is a large 
handsome berry; plants vigorous, and bear 
well: but. as far as wo have seen, of poor 
flavor and quality. Black Prince generally 
bears an excellent crop with us. Many ad¬ 
mire its peculiar, rich, mahogany color.— 
The flavor this season, when fully ripe, was 
line. On the whole, we put this among tho 
best sorts. We sec it has figured largely at- 
the Kentucky exhibitions. Bishop’s Orange 
and Crimson Cone are two old varieties that 
always yield well, and tho fruit is of good 
quality ; size medium. Burrs Scarlet Melt¬ 
ing is a medium sized, tender fruit, and an 
immense bearer. Jenny’s Seedling is a 
large, fine variety, that we think will prove 
valuable. 
British Queen. —This magnificent English 
fruit, the queen of all strawberries, does not 
succeed well in this country; we have not 
seen a good specimen this year. It is al¬ 
most abandoned; but we learn from the 
Horticulturist for July, that Dr. Hull of 
Newburg, has succeeded in raising a mag¬ 
nificent crop. Mr. Downing says “ it is much 
tho finest flavored and most beautiful large 
strawberry that ho has seen grown in this 
country. The color is darker, and they ap¬ 
pear to have attained a perfection of quali¬ 
ty never reached in England.” We would 
cheerfully travel from Rochester to New¬ 
burg to sec better “ British Queens,” than 
wo have seen in England. 
Our seedling Genesee has sustained itself 
well; tho crop this season was the best on 
our grounds. We know of no other varie¬ 
ty that shows better in the bed ; tho fruit 
is so uniform, of a fine, clear, red color, and 
stands well up. It must become a valuable 
market sort, not deficient in fine flavor. 
Monroe Seedling and Orange Proli fic arc. 
both valuable seedlings of ours, great bear¬ 
ers and hardy. 
Wo imported, last season, some six or 
eight famous new English sorts, but none of 
them havo yet produced a crop to judge 
from or pass an opinion upon, except the 
Bicion Pine. This is a largo, beautiful, high 
flavored berry, exceedingly fragrant; white, 
slightly tinged with rose. It bears well, and 
is really a novel and interesting acquisition. 
— Genesee Farmer. 
TRANSPLANTING TREES. 
Some prefer transplanting trees in tho fall, 
others in tho spring. In speaking of the 
subject tho other day, one man says he sot 
60 fruit trees in tho fall, and they all lived; 
another said he sot 100 in tho spring, and 
thoy all lived. Much depends on the man¬ 
ner of doing the work, and the time of tho 
season. 
It is best to transplant early, whether in 
fall or spring. Commence in the fall, when 
vegetation ceases, which is about the first of 
Oetobor; then tho earth will become set¬ 
tled around the roots, and tho trees grow 
about as well as though they had not been 
moved. If tho land be clayey or wet, a large 
lioloshould bo dug and light soil putin: arid 
tho earth should bo heaped up around the 
treo and beaten down hard with a spade or 
shovel, to throw off the water; this should 
bo levoled down in the spring. 
Tho only remedy for the cherry bird, is 
shooting—hundreds have thus boen driven 
away by a fow hour 3 labor, so that one was 
not soon for a wook. 
Domestic (Itonomtj. 
CURRANT WINE. 
A lady reader makes inquiry for further 
information in regard to making currant 
wino, for which wo published a recipe from 
tho Pa. Farm Journal, in our paper of July 
15 th. 
A gentleman who has had much experi¬ 
ence in making currant, raspberry and 
grape wines, says tho recipe is a good ono, 
but that clear wino cannot bo made in a 
demijohn. It should be put in a keg or cask 
which it will just fill, so that as it ferments 
tho scum will run off. When tho fermen¬ 
tation ceases, cork it tightly and let it stand 
fivo or six months, and then draw it off for 
bottling by tapping near tho bottom, being- 
careful not to disturb the sediment. 
USE OF HOMINY. 
It is surprising how little is known of this 
excellent, healthy food ; and what an excel¬ 
lent substitute it is for potatoes, during tho 
continuation of tho disease among them, 
which renders some that are fair to the eye, 
unfit for food, and all exceedingly dear. In 
point of economy as human food, one bush¬ 
el of beans or hominy, is equal to ton of po¬ 
tatoes. Hominy, too, is a dish almost as uni¬ 
versally likod as potatoes, and at the south 
about as freely eaten, while at the north it 
is seldom seen; in fact, it is an unknown 
food, except to a few persons in cities. By 
hominy wo do not mean a sort of coarse 
meal, but grains of white corn, from which 
the hull and chit, or oye, has been removed, 
by moistening and pounding in a wooden 
mortar, leaving tho grains almost whole, and 
composed of littlo else but starch. It has 
often been said, not one cook in ten knows 
how to boil a potato. Wo may add another 
cipher when speaking of tho very simple 
process of cooking hominy. Wo give the 
formula from our own experience, and from 
instructions received in a land whero “ hog 
and hominy ” are well understood : 
Wash slightly in cold water, and soak 12 
hours in tepid, soft water, then boil slowly 
from three to six hours, in same water, with 
plently more added from time to timo, with 
groat care to prevent burning. Dont salt 
while cooking, as that or hard water , will 
harden tho corn. So it will peas or beans, 
green or dry, and rice also. AVI ion done 
add butter and salt; or a better way is to 
let each ono season to suit the taste. It 
may be eaten with meat in lieu of vegeta¬ 
bles, or with sugar or syrup. It is good hot 
or cold, and the moro frequently it is warm¬ 
ed over, like tho old fashioned pot of 
‘I5ean porridge liot or bot«p porridge cold, 
Bran porridge Lest at nine tlavs okt," 
so is hominy — it is good always, and very 
wholesome, and like tomatoes, only requires 
to be eaten once or twice to fix the taste in 
its favor. 
Hominy Breakfast Cakes .—Mash the cold 
hominy with a rolling pin, and add a little 
flour and milk batter, so as to make the 
whole thick enough to form into little cakes 
in the hand, or it may be put upon the grid¬ 
dle with a spoon. Bake brown, eat hot, and 
declare you never ate anything better of the 
batter cake kind. 
Hominy Pudding .—Prepare as for batter 
cakes, add one egg to each pint, some whole 
cinnamon, sugar to suit tho tasto, and a few 
raisins, and bake like rice pudding. A little 
butter or chopped suet may bo added.— 
Serve hot or cold, with or without sauce. 
Hominy and Beans .—Mix equal parts of 
cold baked beans and hominy together, and 
beat up, and you will have an excellent dish. 
— The Ploiv. 
Hnljotnt Mb & $cbnce. 
LIST OF PATENT CLAIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE 
For the week ending August 21, 1852. 
J. N. Ayres, of Stamford, Conn., for improve¬ 
ment in bill registers. 
Reuben J. Blanchard, of Albany, N. Y., for im¬ 
provement in cooking stoves. 
Hozekiah Conant, of Worcester, Mass., for im¬ 
provement in instruments for lasting boots. 
Walter K. Foster, of Bangor, Me., for improved 
machine for cutting cheese. 
Stevens D. Hopkins, of Staunton, Va., for im¬ 
provement in a bed for invalids. 
Benjamin Livermore, of Hartland, Yt,, for im¬ 
provement in instruments for lasting boots. 
Charles Latimer, of Washington, D. C., for im¬ 
provement in signal telegraphs. 
Rufus Maxwell, of Lewis County, Pa., for im¬ 
provement in churns. 
Cassius A. Mills, of Coldwater, Michigan, for 
improved abutment motion for reversible rotary 
engines. 
George B. Pullinger, of Philadelphia, Pa., for 
improvement in machines for cutting hand-rails. 
David Russell, of St. Louis, Mo., for improve¬ 
ment in horse power. 
Thomas J. Sloan, of New York, N. Y., for im¬ 
provements in mechanism for griping wood screw 
blanks, <fcc. 
Thomas J. Sloan, of New Y r ork, N. Y., for im¬ 
provement in threading pointed wood screws. 
Edwin Stanley, of Bennington, N. Y., for im¬ 
provement in railroad trucks. 
Andrew Walker. Jr., of Johnsbury, Vt., for im¬ 
provement in apparatus for feeding boilers. 
RE-ISSUE. 
John G. Mini, of Philadelphia, Pa., for im¬ 
provement in making lampblack. Patented Nov- 
13, 1844. 
MANUFACTURE OF FLOUR. 
A PLAN FOR DRYING FRUIT- 
I have a house six feet squaro and seven 
feet high, with a tight floor ; at bottom and 
top the frame is made of scantling about 
three inches square, with threo posts on 
each side; theso three sido posts have inch 
holes through them six inches apart, from 
bottom to top, to receive linch pins, eigh¬ 
teen or twenty inches long, to sustain the 
shelves containing tho fruit. Tho shelves 
used are half inch boards, five feet ten inch¬ 
es long, and ton inches wide, with tho 
corners at each end a little rounded, so that 
they may bo taken out or put in handily.— 
Two of these boards lie on ono range of 
pins—ono board of twenty inches, would 
do, but is rather heavy when filled with 
A door two feet wide and sev- 
Tiie Boston Courier gives tho following 
sketch of tho manufacture of flour as it is 
pursued in tho immense mills in Western 
New York : 
Very few of those who havo never been 
west of tho Hudson River, in the State of 
New York, have any definite idea of tho ex¬ 
tent of flour manufactured in such localities 
as Oswego, Rochester, or Black Rock near 
Buffalo. The enormous brick structure for 
manufacturing purposes at Lawrence, Low¬ 
ell, and Manchester, are very well under¬ 
stood, but a Cyclopian pile of stone nine 
stories high, erected for the sole purpose of 
storing and grinding wheat, is seldom tho’t 
of. Take the city of Rochester alone, where 
some thirty mills are just now commencing 
their full operations on the rich wheat crop 
of the Genesee valley, consuming each,from 
four hundred to three thousand bushels of 
wheat per day, and pouring the results in 
the shape of wheat Hour into the commer¬ 
cial laps of the eastern cities, from whence 
it is disseminated in life sustaining currents 
not only through the manufacturing dis¬ 
tricts of New England, but through a large 
proportion of the whole commercial world. 
A large flouring mill requires an immense 
propelling power, but employs very fow 
hands in proportion to tho amount of busi¬ 
ness done, compared with either a cotton or 
woolen mill. The grain literally goes thro’ 
the mill and comes out flour, without the in¬ 
tervention of a human hand. A few men 
superintending and controlling the power¬ 
ful machinery, and guiding the operations, 
are all that are required. They flit about 
apparently careless and unconcerned among 
huge wheels in swift revolution, which by 
ono mis-step would crush them as inevita¬ 
bly as a foot fall would crush a worm. 
A canal boat load of wheat is moored in 
the basin beside ono of those mills. A sys¬ 
tem of elovators is let down consisting of a 
series of sheet iron buckets riveted upon a 
common broad leathern belt, passing be¬ 
tween two pulleys, one in the weighing room 
of tho mill, and tho other resting near the 
wheat in bulk in the hold of the boat. Four 
men with scoops immediately commence 
shovelling tho grain into tho ascending 
buckets, which as they reach the upper pul¬ 
ley and reverse their direction in the de- 
cending lino, spill their contents into the 
neighboring scale pan. When this is filled 
and weighed it is passed down by a trap in 
the bottom of the pan into the bin below, 
whence it is again elevated to the attic and 
deposited in a horizontal trough running 
the wholo length of the mill. Within this 
centre under a continual stirring process, 
and there drops through a trap into tho 
bolting chest, in which revolve half a dozen 
long cylinders covered with cloth of the 
most beautiful texturo imaginable. These 
bolting cylinders are slightly inclined ono 
way or the other, and the contents gradual- 
work along from the finer into the coarser 
bolts, that which remains growing less and 
less in quantity, until the rofuso bran is fi¬ 
nally poured out of tho end of the last bolt. 
The various qualities of flour, &c., drop from 
these bolts into the packing bins on the floor 
ready to be barreled for the market. 
Ail this is done as we have said, by ma¬ 
chinery, almost without the intervention of 
a human hand, and is, besides, a very quick 
process. Wheat which lays in bulk in tho 
hold of a boat to day, may be flour on its way 
to Now York or Boston to-morrow. Wo have 
in this city two mills in which this operation 
is performed, but we must go west of the 
Hudson if we would see the manufacture of 
flour on a large scale. We never expect to 
see the time when a flock of sheep is passed 
through tho mill, and come out mutton 
dressed ready for tho market, and cloth 
ready for tho tailor. Wo never expect to 
see the cotton plant turn out woven fabrics 
without the intervention of pickers, cotton 
gins and looms, with the thousand hands ne¬ 
cessary for their atendanco; but in the 
manufacture of flour wo do see now manual 
labor comparitively superseded by machin¬ 
ery which is the result of human ingenuity 
and skill. 
RAZORS. 
T arbers often tell us that razors got tired 
of shaving, but if laid by for twenty days, 
they will then shave well. By microscopic 
observation, it is found that tho razor from 
long stropping by the same hand, and in 
tho same direction, has the ultimato parti¬ 
cles of fibres of its surface or edge all ar¬ 
ranged in ono direction like tho edge of a 
piece of cut velvet? but after a month’s rest, 
theso fibres re-arange themselves hetroge- 
nously, crossing each other and presenting 
a saw-like edge, each fibre supporting its 
fellow, and hence cutting tho beard, instead 
of being forced down flat without cutting as 
when laid by. Theso and many other in¬ 
stances are offered to prove that the ulti¬ 
mate particles of matter are always in mo¬ 
tion ; and they say that in the process of 
welding, the absolute momentum of tho 
hammer causes an entanglement of orbits 
of motion, and hence a rc-arrangcment as in 
one piece; indeed, in the cold state, a leaf 
of gold laid on a polished surface of steel, 
and stricken smartly with a hammer, will 
have its particles forced into the steel, so as 
to permanently gild it at the point of con¬ 
tact .—Scientific American. 
IMPROVED KNIVES FOR CUTTING HAY. 
green fruit. 
en feet high is about right—lot it bo in tho 1 trough revolves a screw-shaft, which car- 
centre of ono end ; it is then convenient to ! ries along tho grain and drops it at any re¬ 
stand outside and slip in the shelves filled 1 quired point, by means of sliding gates in 
with fruit, either to tho right or left. A ! the bottom of the trough, through which 
small stovo placed in the centre completes j the wheat drops if any one of tho series is 
the fixture, except a covering to tho build- | left open. From this lofty elevation it pass¬ 
ing, which may be attached to it, or a sopa- ! os into tho smut beaters and blowers, thence 
rate concern. ' I through the chess and cockle screens down 
A farmer who has a tolerable supply of j again to the ground floor into tho hopper of 
sprightly boys or girls, can in one night, j the grinding stones, whero the grain is 
from dark till bed timo. prepare enough of \ cracked into a commingled mass of flour, 
fruit to cover all the shelves in the house j middlings, shorts and bran. 
just described, which will make more than 
a bushel of dried fruit; and twenty-four 
hours is sufficient to dry it completely, by 
: keeping up a moderate fire in tho stove.— 
The temperature in the dry house should 
be about 150° Fahrenheit, which is easily 
maintained if the house is tight. 
About three hundred feet of well season¬ 
ed boards will sutlieo for the whole concern, 
which should bo tongued and grooved. A 
workman can make it in two or three days, 
and when once made, answers for many im¬ 
portant purposes besides drying fruit; and 
if insects are likely to trouble your dried 
peaches or apples in tho spring of tho year, 
remove them to the dry house, and subject 
them to a heat of about 150° for several 
hours, and it will effectually remedy the 
evil.— Cor. Ohio Cultivator. 
But this bruised mass of what was once 
beautiful wheat, has not reached its lowest 
point of descent yet; for, 
“ In this lowest depth a lower deep. 
Still gaping to receive it opens wide,'’ 
and it falls from the stones into tho cellar 
of the mill, whence it is again ro-elevated to 
ono of the upper stories and deposited on 
the floor of a huge room, called tho cooling 
room, where it is stirred by the long arms 
fixed at right angles in an upright shaft.— 
The ground wheat as it comes from tho 
stones is very hot from tho sovere friction 
and crushing it has undergone, and it is de¬ 
posited in tho cooling room, near the wall, 
in a largo and continual stream from half a 
dozon sots of mill stones. By the operation 
of the machinery in this room the ground 
wheat is made gradually to approach tho 
William Hovey, of Worcester, Mass., a 
well known inventor, has taken measures to 
secure a patent for a useful improvement in 
the knife cylinder for cutting hay, straw and 
other substances. The cylinder for carry¬ 
ing tho knives is of cast metal, and com¬ 
posed of spiral wings, with the backs brought 
as closely-as possible together, so as to unite 
and form a solid axis of a smaller diameter 
than that necessary for the journals ; their 
ends are protected and connected together, 
and to the journals with heads. The diam¬ 
eter of tho cylinder being reduced to tho 
smallest possiblo degree, tho leverage is 
thereby increased, and it takes less power 
to operate tho knives. One-third of tho 
knives may be saved, and the feed is cut 
equally as short; the spaces between tho 
knives are left more open, and are therefore 
less liable to clog. By reducing the number 
of knives, their twist is increased, and a 
finer contact between tho cutting cylinder 
and the roller against which it cuts tho 
straw, &c., is the result; the improvement 
on this class of machines is a good one.— 
Scientific American. 
Steamers without Chimneys. —They are 
now beginning to make steamboats abroad 
without chimnoys. This, it is said, can be 
done by all boats using hard coal under the 
furnaces. Tho chimneys now generally- 
employed in steamboats are not only un¬ 
sightly, but present an obstacle to a head 
wind, and occupy considerable space upon 
deck. A steamer without chimneys, having 
instead of them flues opening into the wheel 
houses, will not only be free from the ob¬ 
jections referred to, but possess the very- 
great advantage of being made capable of 
navigating streams and rivers which aro 
crossed by bridges and railaoad tracks ; and 
which rivers they havo heretofore been al¬ 
most entirely excluded. 
Dentist Instruments. —Melvin Jinks, of 
Wayland, N. Y., has invented a useful im¬ 
provement on turnkeys for extracting teeth, 
the nature of which improvement consists 
in substituting for the fixed fulcrum, a roll¬ 
ing one, which lies against the gum and 
rolls on the key as it is twisted. Tho key 
is furnished with an additional claw for the 
purpose of catching the tooth on the same 
side as the fulcrum, and opposite to the or¬ 
dinary hook claw. The object of thoso im¬ 
provements is to onable tbo key to draw tho 
tooth directly from tho jaw, instead of rack¬ 
ing it over at tho sido, by which practice, in 
tough cases, the jaw bono is sometimes bro¬ 
ken. —Scientific Amenca n. 
Apparatus for Raising Sunken Vessels. 
—Tho Cleveland Plaindealer notices a new 
invention for tho above purpose, which con¬ 
sists of large air-tight canvass bags, sixty- 
feet long, and eight feet thick. They aro 
sunk, attached to the wreck, and then infla¬ 
ted. Their lifting power is 250 tons. Tho 
propeller City of Oswego is to bo raised by 
the use of this apparatus. 
The thinking man has wings ; the acting 
man has only feet and hands. 
/ 
