MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
iCIje (Drrljuri) unb darfeen. 
DWARF FEARS FOR MARKETING. 
A oo[t respondent inquires if it would bo 
profitable to hr out a thousand dwarf pear 
trees, with a view to marketing' purposes.— 
The answer must be—If sucii sorts are Se¬ 
lected is havp been found durable on the 
quince; ind if good and enriching cultiva¬ 
tion is given them —they would probably 
prove quit j profitable. They should be 
trained as kmf standards i that is, with 
heads on bare trunks about two feet high. 
Tins will prevent the danger of the lower 
limbs being split off by deep snow, and the 
only pruning they will require will be a 
thinning of useless shoots once a year, and 
preserving a neat ovate shape to the heads. 
ft must not be forgotten that the roots of 
the quince being smaller and in a more 
compact circle than those of the pear, need 
a better supply ol the elements of fertility, 
if the tree is expected to receive its due 
amount of nourishment. Hence, constant 
and enrolling cultivation must he given. 
Anion-.' those sorts which have proved 
du , t pou rim quince are Louise Bonne 
do dea-ey. 8tev<-n.-, Genesee. Angouleme 
filo - Morcoau Passe Colmar. Easter Beur- 
re, Bcur.e d Amalia. Diol. Doyenne Bous- 
h.u k &o. Many other varieties will grow 
freely on quince for a few years, but the 
fir t good crop of fruit, (even on double 
worked trees,) exhausts the trees, and they 
soon languish and die. 
There is no great drawback on the profits 
to be expected from an orchard of dwarfs, 
or of any other pears: this is the danger of 
ioss from fireblight, which to some cultiva¬ 
tors, has resulted in as heavy loss as would 
have been the destruction of their dwellings 
by fire. Cultivators of the pear should 
form themselves into a mutual insurance 
company, for security against this loss. 
The inquiry whether dwarf apple trees 
can be made to afford profitable crops for 
market, cannot by any means bo answered 
so favorably. A tree ten years old will not 
yield perhaps a tenth part of the crop from 
an equally well treated standard. YVe have 
indeed known a distinguished cultivator to 
give the opinion, (we shall not say it is 
strictly correct.) that taking all circumstan¬ 
ces into consideration, the average cost of 
apples from dwarf trees, as now cultivated, 
is about Jive dollars per pushel. They can 
be regarded only as curiosities—fancy arti¬ 
cles of which they afford sometimes very 
interesting specimens.— Albany Cultivator. 
REVERENCE FuR TREES. 
Prof. Park, in his sermon on the life and 
character of tho late Professor B. B. Ed¬ 
wards, of Andover Theological Seminary, 
relates a beautiful incident, illustrative ol 
the gentle spirit of that eminent divine.— 
lie bought a half acre of land adjoining 
his house,” says prof. P., “principally for 
the sake of an old oak which grew upon it. 
lie had long desired to own such a tree, for 
the oaken wreath is rich with classic associ¬ 
ations, and angels of tho Lord sat under the 
oak of old, and many a sermon did fie hope 
to write under its shade.” Wo hope the 
time is coming when something of the re¬ 
verence that is entertained tor sacred places, 
and for works of art, will bo cherished to¬ 
ward the trees. Much has been done in 
many of our towns and villages, within a few 
years, to remedy the sad error of our fath¬ 
ers, who seem to have supposed that forest 
trees, like savages, were to he thoroughly 
extirpated from the soil; but there are yet 
some barbarians among us, who see nothing- 
in a tree hut so many cords of wood. We 
could point to a certain town in this vicini¬ 
ty, a town, too, whose great blemish is a 
“ plentiful lack ” of ornamental and shado 
trees, whore several large and handsome 
elms, walnuts, oaks, etc., standing in public 
highways, have been chopped for firewood, 
within a short timo. It is timo this vandal 
spirit were frowned down, by a purer taste. 
The Jews of old were forbidden to cut down 
the fruit trees even of an enemy (seo Deut. 
xx. 19, 20 ) ‘‘for the treeof tho field is man’s 
life.” There are reasons abundant why the 
same prohibitory care should he extended 
among us to ornamental trees, and he sa¬ 
credly observed by tho community general¬ 
ly. —JYcw England Farmer. 
TAN BARK FOR GOOSEBERRIES. 
A week or two ago, wo made some re¬ 
marks respecting tho mildew on gooseber¬ 
ries, in answer to a quory put by a friend 
who sent to tho ollico specimens of his mil¬ 
dewed fruit. A writer in the Horticulturist 
for this month, over the signature of A. C., 
of Now York, has recommended tan bark 
to put around gooseberry hushes. The 
groat difficulty with tho gooseberry, he 
thinks, is heat and want of moisturo. He 
says he planted his bushes in quarters oh 
feet each way, trained to singlo stems, and 
has hitherto lost half of his crop by mildew. 
Last November, after pruning tho plants, 
and dressing the borders, digging in plenty 
of stable manure, he hauled several loads 
of tan, and spread it uniformly all over tho 
bed, six inches thick. It remained there 
all winter, and still remains. Tho foliago 
of tho bushes is moro healthy than ever be¬ 
fore. and tho fruit entirely clean, and very 
largo and promising.— Maine Farmer. 
Quinces. —Their use is mainly for pre¬ 
serves. Last season tho supply in this city 
exceeded the limited demand, and they 
wont down to a low price. They are quite 
abundant in o»ar market this season. All 
house keepers are net aware of the fact that 
they make one of the finest desserts in use; 
pear, quarter, steam or bake, until they are 
tender; serve with butter, (or cream) and 
sugrr; and you have a luxury that few -other 
fruits will equal.— Rock. Union. 
I HOW TO SECURE AND KEEP APPLES. 
We extract tho following judicious sug¬ 
gestions from an articlo on work for the 
month, by the editor of the Me. Farmer: 
The first requisite in the preservation of 
apples is to avoid bruising them. Tho slight¬ 
est bruise will induce rotting. It is said 
that Wm. Pell, the groat orchardist of New 
York, who ships so many apples to England, 
took some of his apples and merely dented 
them with his thumb. He marked them, 
put them in barrels with the others, and 
wrote to his agent in England to whom they 
were sent, to observe what effect this slight 
pressure had upon them. It turned out 
that these apples began to rot in the very 
spot of the indentation, and became spoiled 
in consequence. 
Every one who has paid any attention to 
the subject, knows that the decay of a bruis¬ 
ed apple commences in the bruised part.— 
Why shouldn’t it ? The juices of the apple 
are nicely packed away by nature along 
with tiie flesh or pulp, in little cells nicely 
lined or covered by a delicate membrane 
which keeps everything in its place and pre¬ 
served for its time of maturing—crush these 
tnd you let everything loose and decay wiil 
cake place as in every thing else in like cir¬ 
cumstances. 
In order, therefore, to preserve apples as 
long as possible, it is absolutely necessary 
.hat there should bo no bruises upon them. 
They should bo picked carefully from the 
trees. Nor is tills all. They should ho 
handled carefully after being picked. Some 
will pick them from the trees very carefully, 
and then handle them very roughly after¬ 
wards. They will pour them from the bask¬ 
ets on to the ground, or, more properly 
speaking, “ sluice” them out of the baskets 
mto the barrels with a violence enough to 
bruise them almost as badly as if they had 
dropped naturally from the trees. 
It is best, if it can be done conveniently, 
to place apples, after being picked, in a pile 
in some shed or large, cool room, and let 
them sweat, as it is called. This sweating 
is nothing more than the exudation of wa¬ 
tery particles through the skin. The apple, 
hi consequence of this loss, shrinks a little 
and becomes drier, and consequently there 
will be less tendency to rot. They may 
then be wiped dry, and packed carefully in 
barrels and headed up. The barrel should 
then bo kept in a dry, cool place—the drier 
and cooler you can keep them and not have 
them freeze, the better they will keep. 
GREAT CRUP OF STRAWBERRIES. 
We have so often chronicled accounts of 
tho immense crops which have been pro¬ 
duced from beds of our Seedling that wo 
scarcely deem it important to do so again; 
but our friend, Mr. C. Whiting, of Boston, 
has just handed in the following, which is so 
very remarkable that we make no further 
apology for giving it to our readers : 
“ Mr. William Gore, of Freeport, Me., 
raised on a piece of land eleven feet by for¬ 
ty-three, the past season, three and a quarter 
bushels of Hovey’s Seedling strawberries. — 
i'he bed was six years old. The land on 
which these berries were raised, when pur¬ 
chased by Mr. Gore a few years since was 
considered almost worthless : it boro woods 
of an inferior growth ; but under his peculi¬ 
ar care and cultivation it has become very 
productive; it was moist, dark sandy loam, 
lie dug deep ditches and filled with cobble 
stones, which were covered with seaweed, 
then a top dressing of such earth as he could 
obtain, with manure well incorporated by 
deep plowing. His garden vegetables and 
fruits show what may he dono by a little 
care and attention. A few summer potatoes 
reached our Faneuil Hall Market the past, 
season, raised by Mr. Gore, which were 
equal to any ever brought here during win¬ 
ter. He has filled his ground with choice 
fruit, and has lately purchased twelve acres 
adjoining, though now in a very unproduc¬ 
tive state.” 
This is at the rate of nine thousand six 
HUNDRED QUARTS TO THE ACRE, Or about one 
quart from every four and a half square 
foot of soil. A greater yield than this on 
so largo a piece of ground wo think was 
never made ; and this too on a bed six years 
old. If any one can beat it we should ho 
glad to record the name of tho successful 
cultivator. — Hovey’s Horticultural Maga¬ 
zine. 
TRANSPLANTING TREES. 
In answer to many inquiries we would 
advise that all trees, except peach, apricot, 
nectarine, and other similar sorts, should 
ho transplanted in tho autumn or late fall. 
By choosing this season of tho year tho 
trees may bo stripped of their leaves, and 
thus the great surfaces for evaporation will 
bo removed. Tho body of the trees by this 
treatment, may retain its moisture, not 
losing it by the active powers of growing 
leaves. This gives the roots an opportunity 
to establish themselves, and to retain the 
moisturo received by simple absorption be¬ 
fore the formation of spongioles, which draw 
water by the natural laws governing tho 
action of plants. Such trees planted out in 
the spring would be parting with large 
amounts of moisturo from surfaces of leaves, 
before the roots were sufficiently established 
in their now location to supply the neces¬ 
sary amount to compensate for evaporation. 
Tho slightest drying of a tree at the time of 
transplanting, is likely to interfere with its 
organism, and to give rise to after unheal¬ 
thy habits. "When large supplies of water 
are at hand, it is well to settle tho earth 
around tho roots by its use, as this causes 
the particles of earth to come in direct con¬ 
tact with tho roots, and to get up a condi¬ 
tion of tho soil more closely resembling that 
from which the tree has been removed. It 
is impossible by pounding or stamping, to 
settle the earth as judiciously as by tho use 
of water.— Working Farmer. 
GRAFTING EVERGREENS. 
Tiie French nurserymen are very suc¬ 
cessful in grafting evergreens, and practice 
it as follows :—“ The proper time for graft¬ 
ing pines, is when tho young shoots have 
made about three quarters of their length, 
and are still so herbaceous as to break like 
a shoot of asparagus. The shoot of the 
stock is then broken off about two inches 
below its terminal bud: tho leaves are 
stripped off’ from 20 to 24 lines down from 
tho extremity, leaving, however, two pairs of 
leaves opposite and close to the upper end 
of the shoot so headed back—which leaves 
are of great importance for drawing up the 
sap. The shoot or stock is then split to 
the depth of two inches, with a very thin 
knife, between the two pairs of leaves left; 
the scion is then prepared —tho lower part 
being stripped of its leaves to the length of 
two inches, and is then cut to a wedge and 
inserted in the ordinary mode of cleft graft¬ 
ing. The graft is tied with a strip of wool- 
on. and a cap of paper is fastened to a stake 
and firmly fixed over tho wholo graft, to 
protect from the sun and rain. At the end 
of 15 days this cap is removed, and the liga¬ 
ture at the end of a month.” Some ever 
greens, grafted in this way, make a secom 
growth of fivo or six inches the first year- 
hut most sorts do not start till the next year 
The Autumn Fruits. —These are now in 
all their delicious richness and glory. The 
peach, which seems to have caught its flavin 
from the lips of some willing goddess : tho 
grape, which has caught and imprisoned in 
its transparent bosom the last golden rays 
of summer, transmuting tho light to wine ; 
the juicy and majestic gage; that petite and 
piquant brunette, the pear; what innocent 
delight to revel in all their charms, and feed 
the ever increasing appetite for their exquis¬ 
ite flavors ! The love of fruits is the only- 
dissipation that neither harms others nor 
inebriates ourselves. They are the magnifi¬ 
cent provision of nature for innocently sat¬ 
isfying tho palate, that inexhaustible instru¬ 
ment of sensuous pleasure, bestowed by the 
Creator on man alone.—JV. Y. Times. 
Domestic (Bnraomq. 
TO PRESERVE GRAPES FRESH. 
A correspondent of the Newark Adver¬ 
tiser says that for several years past he has 
succeeded in preserving Isabella grapes till 
March. “ We have had tho luxury of hav¬ 
ing fresh grapes all through the winter ; and 
have tound them very useful and refreshing 
to tho sick, especially to consumptive peo¬ 
ple. Wo pick ours to preserve for the win¬ 
ter as late as wo can and savo them from 
tho frost; gathering them when they arc 
perfectly dry. say in tho middle of a sunny 
day. We take a dry box—a common can¬ 
dle box is very convenient for the purpose 
—first covering the bottom with cotton bat¬ 
ting. Wo then put down a layer of grapes, 
ono cluster after another, as closely as they 
well can lie. Care should bo taken that no 
broken or green ones are in the clusters.— 
If there are, they will cause the others to 
mould and decay. We then put down 
another layer of cotton batting, and then 
another layer of grapes, until the box is full. 
Some have been at the trouble to seal the 
end of each stem with wax. We do not be 
lieve it is of any service. As the stems are 
brittlo, it is necessrrv to handle them with 
a great deal of care. When they are thus 
laid down, much depends upon the place 
where you deposit the box. It should be 
placed in the dryest and coolest place you 
have in the house.” 
Those who have grapes will find the above 
modo of keeping worthy of trial. 
To Bake Apples.— Sweet apples proper¬ 
ly baked and eaten with milk are excellent. 
The best method of baking tart apples is, 
to take fairest and largest in size, wipe them 
clean, if thin skinned, and pare them if the 
skin is thick and tough ; cut out the largest 
portion of tho core at ono end, and place 
the fruit on well glazed earthen dishes or 
pans, with the end which has been cored 
upwards, and fill tho cavity with refined 
powdered sugar. Then place in tho oven 
or other apparatus for baking until suffi¬ 
ciently cooked. Then take out, and when 
cold they are perfectly delicious. 
Black Dye. —For 20 yards of dark blue 
cloth, a bath is made of two pounds of fus¬ 
tic (moms tinctoria). 4.j lbs. of logwood, and 
11 lbs. sumach. After boiling the cloth in 
it for three hours it is lifted out, 11 pounds 
of sulphate of iron are thrown into tho boil¬ 
er. and the cloth is then passed through it 
during two hours. It is now aired and put 
again into tho hath for an hour. It is. last¬ 
ly, washed and scoured. Experience has 
proved that maddering prescribed in the 
ancient regulations only gives a reddish 
cast to the black, which is obtained finer and 
more velvety without madder. 
Starch. —There is no better way that I 
have ever tried, for making nice starch for 
shirt bosoms, than to boil it thoroughly after 
mixing, adding a little fine salt, and a fow 
shavings of a star or spermaceti candle. I 
have found the star or pressed lard candle, 
quite as good as tho sperm. Let the starch 
boil at least ten minutes, and it will give a 
gloss, if neatly ironed, fully satisfactory to 
tho exquisite taste of a—dandy. 
Common Gingerbread.— Half a pound of 
butter, half a cupful of ginger, one pint of 
molasses, two pounds of flour, one table¬ 
spoonful of salaeratus. Rub tho flour and 
butter together and add the other ingodients 
together. Knead tho dough well. Roll it 
out, cut it in cakes, wash them over with 
molasses and water, and bake them in a 
moderate oven. 
Hbrjinttit Srta &• Irinitt. 
LIST OF PATENT Cl.AIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE j 
For the week ending October o, 1S52. 
Jacob Bcrgey, of Wadsworth, Ohio, for improve¬ 
ment in grain separators. 
Wm. Duller, of Little Falls, N. Y., for improv- j 
ed vice 
Chas. Foster, of Cincinnati,0., for improvement. ; 
in hand printing presses. 
D. Haldemau, of Morgantown, Va., for improve¬ 
ment in seed planters. 
Alexr. Harrison, of Philadelphia, I’a., for im¬ 
provement in rotary stove grates. 
Robt. M. Jackson, of Penningtouville, Pa., for 
improvement in seed planters. 
Volney P. <fc B. Kimball, of Watertown, N. Y., 
for improved spark arrester. 
Lorenzo L. Langstrotli, of Philadelphia, Pa., 
for improvement in bee hives. 
R. E. Letton, of Quincev, Ill., for improvement 
in upright piano fortes. 
Jos. P. Martin, of Philadelphia, Pn., for im- j 
proVementin machines l’or wringing clothes. i 
Jas. McCarty, of Reading, Pa., for improved j 
apparatus for puddling iron, etc. 
Jas. & Jno. McDonald, of New York, N. Y., for j 
improvement in piano fortes. 
John G. N icolay, of Pittsfield, Ill., for improve¬ 
ment in printing presses. 
Migliill Nutting,of Portland, Me., for improve¬ 
ment in expanding window sashes. Dated Oct. 
5, 1852. Ante-dated June 16.1852. 
Wm. H. Robertson, of Hartfoid, Conn., for im¬ 
provement in milling machines. 
Clnistian Sharps, of Hartford, Ct., for improve¬ 
ment in method of priming fire-arms. Dated Oct. 
5, 1852 Patented in England, April 22, 1852. 
Henry Clay Smith, of Portland, Me., for im¬ 
provement in window frames. 
Silas B. Terry, of Plymouth, Ct, for improve¬ 
ment in time pieces. 
Lucian A. Brown and Hubbard Bigelow, of 
Hartford, Ct., (assignor to Henry K. W. Welch, of 
the same place,) for improvement in churns. 
DESIGNS. 
Chas. B. Tuttle, of Amherst, N. II., for design 
for a cooking stove. 
Adam Hampton, of New York, N. Y., for design 
for a grate frame and summer piece. 
Waiter Bryant, of Boston, Mass., for design for 
a table frame and legs. 
EXPLOSION OF CAMPHENE LAMPS. 
We read almost daily of accidents, and 
not unfrequently loss of life, resulting from 
the explosion of campheno lamps. The 
public aro too often misled by the state¬ 
ments, and are thereby moro unknowingly 
exposed to the same danger. Campheno is 
never used in an ordinary hand lamp, as it 
cannot be made to burn successfully in any 
lamp not furnished with a chimney to pro¬ 
duce a draught, as without this it smokes so 
badly as to destroy the light. 
Campheno is neither more nor less, than 
pure oil of turpentine. By dissolving one 
part of tho oil in four parts of 95 per cent 
alcohol, you have an article sold under the 
various names of burning fluid, liquid gas, 
volatile oil, phosgene, and many similar.— 
A writer who has given more than usual 
attention to the subject, says of this mix¬ 
ture, “ it is so highly volatile, and the vapor 
of it is so inflammable, that it will frequent¬ 
ly take fire when a lighted lamp is held at 
a considerable distance from tho vessel con¬ 
taining the fluid, so that it is very danger¬ 
ous to fill a lighted lamp with it, or even to 
hold a light near when filling a lamp or up¬ 
on drawing the fluid for any other purpose. 
T’he vapor of this air forms an explosive 
mixture similar to tho ‘fire damp’ in mines. 
The pure vapor of the fluid, although it 
will burn readily in contact with the air, 
will not cause an explosion, except when 
mixed with either air or oxygen gas. This 
accounts for tho fact that so many accidents 
occur when a lamp is lighted immediately 
after some fluid has been added to it. If 
tho lamp was entirely filled with the fluid, 
I think it would not explodo, but if only 
partly filled when the lamp is already heat¬ 
ed by previous use, tho air of courso, be¬ 
comes mixed with the vapor in the act of 
pouring in tho fluid, and it may be mixed 
in the right proportion to cause an explo¬ 
sion soon after the lamp is lighted. But if 
the fluid has been put into the lamp some 
hours previous to lighting it, oven if it is 
not entirely filled, tho vapor will have had 
time to accumulate sufficiently to exclude 
the air from the space not occupied with 
the fluid, and no explosion wiil occur when 
the lamp is lighted.” 
It is the addition of the alcohol, that 
makes the fluid so dangerous, as campheno 
will not take fire, says tho writer above 
quoted, if a lighted paper be applied to tho 
liquid, oven when in a heated state. Deal¬ 
ers are quito too much in the habit of rep¬ 
resenting the “ fluids ” sold by them as not 
liable to explosion—thus misleading the con¬ 
sumer, and in fact making themselves re¬ 
sponsible for tho fearful consequences that 
follow. This is all wrong. The public 
should understand well the danger to which 
they are exposed, to know the better how to 
guard against it 
It will be most safe to fill tho lamps by 
day-light, and some time before they are to 
he used ; but it from any cause they are to 
he filled at night, they should never ho 
lighted, neither should a light lie placed 
nearer than two or three fee of the lamp or 
can during tho process, ir tueeo precau¬ 
tions are heeded we shall i.ear of less acci¬ 
dents tr<>rn bursting or exploding of cam- 
phone and fluid lamps. + 
Gary s Rotary Dump. —This capital arti¬ 
cle, manufactured by Cary & Brajnard. of 
Brock port, tnis county, is gaining favor 
throughout the corn try. in a recent com¬ 
mendatory notice of ir the Boston Courier 
says:— One of the largest of these pumps, 
a No. 8, for the Plymouth Cordage Com¬ 
pany, was exhibited in State street on 
Saturday. The size, we understand, is cal¬ 
culated to discharge 327 gallons per minute 
or throw a stream of water one and a half 
inches, ninety to one hundred feet high. A 
number of these'’pumps, of various sizes, 
■we understand, have bei n put into factories 
in this and the neighboring States, and have 
given much satisfaction, both as an extin¬ 
guisher of fires and for raising wan r for 
manufacturing purposes. They are furnish¬ 
ed at very reasonable rates as compared 
with other force pumps of equal power.” 
A Valuable Invention. —We were shown 
the other day, an article invented by Mr. II. 
W. Sabin, oi Ontario county, which must 
ho of incalculable service to business men. 
It was a two feet rule, which contained an 
interest table, a condensed board measure, 
and an almanac for all time. The different 
tables of figures on the rule are so arranged 
that by properly adjusting a moveable ‘in¬ 
dicator,’’ tho amount of interest on a given 
sum for any length of time is represented, 
while another table of figures gives the num¬ 
ber of feet and inches in a board of any 
given length and width. On one end of the 
rule the perpetual almanac is placed. The 
article will be of great service to those who 
have so much business on their hands that 
they cannot spare the time for arithmetical 
calculations .—Auburn Adv. 
Ox Bow Fastener. —John A. True..and 
Jonathan W. Morrill, the former of’ New- 
buryport, and the latter of Hampton Falls, 
Mass., have invented a useful improvement 
in a “ Bow Yoke Fastener,” for which they 
have taken measures to secure a patent — 
The invention relates to a new mode of se¬ 
curing tho hows in ox yokes, and at the 
same timo making them capable of ad j st- 
ment, so as to suit all sized oxen. A sj ring 
catch is inserted into ono side of the bow 
hole, and permanently secured in the same. 
In combination with tho ox bow, which has 
i several notches cut in one of its sides near 
i one of its ends, into which notches thespiing 
catch projects and holds tho how firmly in 
its place—the several notches allow the bow 
to be adjusted to suit all sized oxen.— Sci. 
American. 
To Bronze Brass, Etc. —To 6 lbs. of 
muriatic acid add 2 lbs. of oxide of in n, 
and 1 lb. of yellow arsenic; mix all well 
together, and let it stand for two days fre¬ 
quently shaking it in the meantime, when 
it is fit for use; whatever may he the arti¬ 
cle which requires bronzing, let it be per¬ 
fectly cleaned and free from grease, im¬ 
merse into the above solution and let it 
stand for three hours, or rather'till it will 
turn entirely black; then wash the spirits 
off and dry it in sawdust, which has been 
found the best; aftor the article is perfectly 
dry, apply to it some wet black, the same as 
used for stoves, and then shine it up with 
some dry black-lead and brush, and it is fit 
for lacquering. 
Improved Wagon Brake. —Perry Dick¬ 
son, of Blooming Valley, I’a., has taken 
measures to secure a patent for a very sim¬ 
ple and excellent brake for wagons and car¬ 
riages. It simply consists in connecting 
double cranks to the inner end of tho pole 
or shaft of a caariage or wagon, and con¬ 
necting the cranks to a friction brake for 
the face of each wheel, in such a manner 
that the least backing up of draught ani¬ 
mals brings the brakes up against tho face 
of each wheel, and so presses them that 
they cease to revolve, and merely slide.— 
It is a useful improvement for hilly coun¬ 
tries. and cannot fail to commend itself to 
all whom it may concern.— Scientific Am. 'v 
Traveling Chicken Coop. —A new system 
of taking chickens to market has been put 
in practice. It is simply a railroad car, on 
the principle of a refrigerator, tho sides, bot¬ 
tom, &c., filled with some non-conductor of 
heat, and attached to tho axle by an ingen¬ 
ious gearing, while a bellows pump or 
other machine, expels the hot air, and 
keeps tho contents cool. Such a car 
was loaded with chickens and other fixings 
at Watertown, a few days ago. and passed 
over tho several railroads to New York.— 
Rome Sentinel. 
Improved Coal Sifter for Families.— 
Ebcnezer Oliver, of New York City, has ta¬ 
ken measures to secure a patent for an im¬ 
provement in apparatus for sifting ashes 
from cinders, which is very convenient and 
suitable for privato families. An outer box 
is employed, having a sieve or screen, sus¬ 
tained in the box on a bar. and the sieve is 
moved backwards and forwards in a very 
simple manner on slats, by the turning of a 
crank handle; tho mode of operating it is 
exceedingly simple. 
Literature is a garden, books are partic¬ 
ular views of it, and readers aro visitors. 
