MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
363 
dDrrljari) anb dariwi. 
More Pear Orchards in Wayne Co.— 
Wo learn from an esteemed correspondent, 
that Hon. T. G. Yeomans, of Walworth, has 
some three thousand dwarf pear trees, prin¬ 
cipally white Doyenne, ready set for or- 
charding. Also Eliab Yeomans, Esq., of 
the same place, has an orchard of about one 
thousand trees of the white Doyenne, Glout 
Merceau, and other varieties. Others have 
smaller orchards, ranging from two to five 
hundred trees of choice fruit, so there will 
bo in a short time, if all are prospered, an 
abundance of fine pears among our neigh¬ 
bors in Wayne. 
HOUSE PLANTS IN WINTER. 
“ Wiiat is the reason that my plants do 
not grow so well as Mrs. Jones’ ? I am sure 
I take a great deal more pains with them, 
and water, and nurse, and air them, but all 
will not do ; they are weak, slender, sickly, 
and some of my best plants have died— 
while Mrs. Jones seems to take very little 
care of her’s, and yet they grow and bloom 
beautifully!’’ 
This appeal to us for aid and advice, which 
has just been made, is not the first complaint 
of this kind of ill success. The truth is, 
some plants aro actually nursed to death. 
Care and attention bestowed on plants, which 
they do not need, aro worse than no care at 
all. It is knowing just what to do, and doing 
that, and no more, that gives some persons 
their success. Or, as a late writer remarked, 
there aro two great points to be attended to : 
1, Not to let your plants suffer by neglect; 
and 2, not to make them suffer by interfer¬ 
ence. We would class the requisites for 
good treatment as follows: 
1. Plenty of light 
2. A duo supply of water. 
3. Proper temperature. 
Fresh air, cloanlinos, and good soil, aro 
obviously of importance, but are less likely 
to bo neglected than the three first named 
wants, and we shall thereforo add a few ad¬ 
ditional remarks under theso heads. 
1. Light. —Plants cannot by any possibil¬ 
ity have too much of this. The stand 
should therefore face the window, and be 
placed as near to it as practicable; and tho 
window should bo broad, as little obstructed 
in its light by outside trees as tho nature of 
the case will admit. But rapidly growing 
plants require most light; henco should be 
placed more directly in front of the window. 
2. Water. —This must be given according 
to circumstances. A plant in nearly a dor¬ 
mant state, needs very little—those in a 
rapidly growing condition roquiro consider¬ 
able. Too much water will make the latter 
grow slender, but they will bear a greater 
snpply if in a strong light. It must be 
remembered as a standing rule, that dor¬ 
mant plants may remain comparatively in 
tho dark, and with little water; and growing 
ones should have a good supply of water, 
and a full supply of light. But it must not 
be forgotten that green-house plants gen¬ 
erally aro nearly dormant during winter, 
and the soil must therefore, be kept but 
moderately moist, as tho plants in this con¬ 
dition do not pump any inoisturo from tho 
soil, and little escapes directly by evapora- 
Drainago, by filling one-fifth of each pot 
with charcoal, is of importance. 
3. Temperature. —Many ho ase plants are 
destroyed by too much heat, which increas¬ 
es the dryness, and both of these causes 
together are more than they can endure.— 
A cool room, never as low as froezing, is 
best. From 50 to 53 degrees is much bet¬ 
ter than 65 or 70, the ordinary temperature 
of living rooms. 
Syringing tho foliage with tepid water, to 
wash off whatovor dust accumulates, is of 
use; and tho admission of fresh air, when 
there is no danger of chilling or freezing 
tho foliage, should not bo noglected.— Alb. 
Cultivator. 
THE KITCHEN GARDEN. 
Gardening on a small scale, we are ac¬ 
customed to experiment in somewhat, and 
to test various suggestions noticed in agri¬ 
cultural and horticultural journals. The 
results of any of theso experiments, so far 
as they throw light fupon the best method 
of cultivation, may be of intorest to our 
readers. 
Early in tho season, wo published a short 
article from tho Working Farmer, in which it 
was recommended to “ shorten in ” tho vines 
of tho tomato and Lima bean to ensure an 
early crop. Our beans wero clipped when 
they had attained an altitude of about six 
feet. Tho result was an abundant and ear¬ 
ly crop. And ripe beans in August. The 
tomatoes were not benefited. They were 
planted, it is true, on very rich soil, too rich 
soil, too rich for a good crop. The vines 
wore clipped after a sufficient quantity of 
.the fruit had formed. For every branch 
cut off, several, more vigorous than tho first, 
appeared ; tho process was continued with 
like results, tho issuo being the same as that 
anticipated by tho fox, “a moro hungry 
swarm ” constantly succeeding. After the 
tomatoes had commenced ripening, they 
were materially benefited by a thorough 
trimming, 
A marked advantage was derived from 
shortening the vines of winter squashes af¬ 
ter two or three squashes wero formed on 
each vine. They were larger and ripened 
oarlior. By cutting out the earlier bearing 
branches, a constant succession of summer 
squashes were obtained throughout the sea¬ 
son from the same hills; and in October, 
when it was necessary to remove the vines, 
they were loaded with fruit and blossoms.— 
Family Visitor. 
Happiness is promised not to the learned, 
but to the good. 
MONROE COUNTY PEACHES. 
From the Transactions of the Second 
Session of the American Pomological Soci¬ 
ety, just received, wo copy the following in¬ 
teresting extract found in tho “ Report from 
Now York,” made by Mn J. II. Watts, of 
this city: 
A long residence in what is known as 
Western New York, (at Rochester,) enables 
me to give some of tho early impressions 
relative to Fruit Trees, as well as the nu¬ 
merous Fruits grown there, within 35 years 
last past. Coming from New Hampshire, a 
State which had hardly grown peaches, I 
remember with what zest I ate tho first 
peach I ever saw at Rochester, and it is a 
tact worth remembrance that 35 years ago, 
tho Royal Kensington Peach was grown in 
the virgin soil of Monroe, then Genesee 
county. 
My father, in tho year 1817, purchased 
the first dozon of peaches which he saw 
there, and as he had just located what he 
deemed his homo lot, he with great care 
kept and planted the pits of the peaches 
mentioned. From them, seven thrifty trees 
sprung up, which at their bearing proved 
identical with tho peaches he bought, and 
which were tho Royal Kensington variety. 
Those trees were moved to another lot, and 
most of them lived 25 years, fine bearing 
trees, and the variety was very generally 
propagated from them. 
It is also within my recollection that a 
tree of the Yellow Melacoton variety was 
grown in a neighbor’s yard, which produced 
the best fruit of that kind I have ever seen. 
That was also a seedling tree. It is also 
well remembered that so spontaneously did 
the peach treo grow there, and so plenty was 
the fruit as early as 1821 to 1825, that 
growers many times have thrown their 
poaches from their market wagons into the 
river, sooner than sell them less than twen¬ 
ty cents per bushel. 
It may bo asked why peaches now com¬ 
mand in ordinary seasons at this point from 
two to throe dollars per basket. 
It is because a second planting of trees 
did not take placo till very recently, and 
that the troes are more or less affected by 
tho disease known as the Yellows, and by 
tho depredations of the Borer, which all 
growers should know and exterminate from 
the roots. 
The Curculio, not satisfied with taking 
the cherries to some extent, as well as the 
Apricots and Plums, does not mind the 
rough coat of the peach, but with the daring 
of a dastardly enemy punctures the peach, 
determined to keop himself alive to all gen¬ 
erations. A great deal has been said of him, 
but he is fearless of everything but being 
drummed off the trees, and having his head 
decapitated, which is the only way to get 
rid of him, including tho destruction of all 
the fruit which falls to the ground, in which 
he seeks to perpotuate himself. 
I have cited the peach first because it was 
one of the fruits most easily grown, and 
tho trees come into bearing earlier than tho 
apple. To this day no fruit is moro highly 
prized. And in no clime or latitude do bet¬ 
ter ones grow both for size, beauty and 
flavor. 
Our seasons vary so much, and the coun¬ 
try has been cleared of tho forests to such 
an extent (except in somo locations,) that a 
good crop cannot at all times bo depended 
upon. Near Lake Ontario, within a few 
miles of Rochester, in tho light soil of that 
region, the best peaches are grown. This 
season, from tho late spring and inclemency 
of the weather in cold rains, &c., &c., the 
crop will prove a failure. The heading in 
system for tho renewal of the trees, as re¬ 
commended, is highly approved by all at¬ 
tentive observers, and carried out to a great 
extent. 
I subjoin a list of varieties grown thero 
for majket as well as for homo purposes : 
Early Ann, Largo Early York, George the 
Fourth, Lemon Cling, Yellow Alberge, 
Crawford’s Early, Royal Kensington, Grosse 
Mignonne, Morris’ White, Old Mixon Free 
Stone, Red Cheek Melacoton. Snow Peach, 
Crawford’s Late Melacoton, Druid Hill. 
Crawford’s Late is raised mostly for mar¬ 
ket, and large quantities are sent to the 
Canadas, and both east and west of us. 
N. B.—It is notorious that tho Yellows 
mentioned was first introduced there in trees 
imported form Now Jersey. 
Hard winters often injuro the trees, and 
from different causes they aro short-lived 
now, in tho latitude of Rochester, 43°. 
PROFITABLE PEAR TREES. 
Wm. S. Lapham. of Macedon, N. Y., has 
a pear treo of the Virgalieu or White Doy- 
enno pear, standing in a corner of his house- 
yard, which is probably over 25 years old, 
and which yieldod the present year fifteen 
bushels of fine smooth pears, which sold on 
the ground at two and a quarter dollars per 
bushel, or about thirty-four dollars for the 
crop. One hundred and sixty such trees on 
an acre, — which of the size of this would 
not be crowded — would at the same rate 
yield the handsome sum of five thousand 
dollars. If half this were the yearly inter¬ 
est, (and crops nearly as large as this aro 
often obtainod,) what would bo tho value 
of the principal, that is, of one acre of such 
trees. 
Since writing the above, we have beon in¬ 
formed of a still larger crop. Israel Delano, 
of tho same neighborhood, gathered from 
two trees of tho Virgalieu, forty-two bushels 
of pears, all of which wero sold at two and 
a quarter dollars per bushel, or 04 dollars 
for the two. 
Tho productiveness of this variety is vory 
great, and in Western New York it succeeds 
admirably. Of late years, however, there 
have beon occasional indications of the scab 
and cracking, which havo rendered this pear 
worthless in some of tho eastern portions of 
the Union, and which, as wo observo by Dr. 
Warder’s Review, is beginning to operate in 
Ohio. Hence tho prudent planter will not 
set out this variety exclusively, but will mix 
in a good proportion of those equally pro- 
ductivo sorts, the Flemish Beauty, Louise 
Bonne of Jersey, Vicar of Winkfield, &c.— 1 
Horticulturist. 
“ Bring in the Apples.” —The apple may 
be called the “ staple fruit ” of New England. 
It ranks among fruits as tho potato among 
vegetables. A writer in the last number of 
the Knickerbocker says “ The apple is the 
companion of tho winter evenings, associat¬ 
ed with a cheerful room, a bright fire, a 
pleasing tale, Scott’s novels or the Arabian 
Nights. Perhaps it is nearly bedtime.— 
Your eyes grow dim. You are fatigued with 
study, with chess, with checkers, with books; 
you sigh, you yawn, you stretch your arms 
above your head. All of a sudden a tho’t 
strikes you. Bring in the apples ! It is 
like magic. Tho foot-lights go up and the 
scene brightens.” 
JoMBtu dconanttj. 
SALTING PORK. 
It is important to have the pork well 
cooled before salting. And it should not 
remain unsalted very long after cooling.— 
It should never be allowed to freeze. It 
should always have a great supply of salt, 
and of the strongest quality, and brine 
should bo made and poured into tho barrel. 
For if nothing but water is put in with the 
salt, tho pork may be injured before the 
salt is melted enough to make good brine. 
The meat should have a weight upon it, 
to keep it under the brine, for if pieces of 
meat are permitted to rise above tho brine, 
and remain therefor any considerable time; 
they will bo tainted, and will not taste sweet 
as wellsalted meat always will. A wooden 
cover is often used to keep the meat under 
tho brine, but a stone cover is better. A 
hole may bo drilled in a stone cover, and a 
handlo inserted at a very small cost. 
In regard to the scum that our corres¬ 
pondent speaks of, we say that standing 
pools of water, either salt or fresh, will have 
a scum on them. Agitation is the remedy 
which nature provides. The ocean is agi¬ 
tated to keep it pure, and agitation, coupled 
with salt, is effectual. Ponds have impure 
water—and why ? Ponds of small dimen¬ 
sions are not agitated enough. As a gener¬ 
al rule, the larger tho pond or lake, the pu¬ 
rer will be the watei’, and more free from 
scum. Running brooks have purer water 
than ponds have, because in running, the 
water mingles with the atmosphere the 
grand purifier of all things. 
Motion, in streams of water, brings all the 
foul or riley matter in contact with other 
matter on the bank that has an affinity for 
it—so that a long brook may run itself pure 
though it may have beon affected with filthy 
matter near its source. Agitation of the 
pork barrel daily, will have the effect of 
preventing the accumulation of scum on the 
surface—but if this is not convenient, the 
white surface may be skimmed off as often 
as it rises. 
It is quite important to every family to 
have good salt pork. It is tho very cheap¬ 
est meat that we can procure—and for cook¬ 
ing vegetables it is the best that is used.— 
It needs no butter to enrich it—but enrich¬ 
es all with which it comes in contact. Farm¬ 
ers should not fail to have a supply of pork 
in the cellar. Then, if the butcher forgets 
to come, there will be someting for dinner. 
Farmer 4* Artisan. 
Dutch Loaf. —A quarter of a pound of 
butter, half a pound of sugar, one pound of 
dried currants, two table spoonfuls of cin¬ 
namon, a pint of sponge, as much flour as 
will form a dough. Make a sponge the eve¬ 
ning before you wish to bake the cake, of a 
tea-cupful and a half of milk, and as much 
flour stirred into it as will form a thick bat¬ 
ter, with a little salt, and one gill of good 
yeast. In tho morning this sponge should 
be light. Then beat the butter and sugar 
together, add the cinnamon, currants and 
sponge, with flour enough to form a dough. 
Buttor a pan, and when it is light, bake it 
in an oven about as hot as for bread.— 
JYational Cook Book. 
Fire Kindlers. —Take a quart of tar, 3 
lbs. of rosin, melt them, bring to a cooling 
temperature, mix with as much saw dust 
with a little charcoal added, as can bo work¬ 
ed in; spread out whilo hot upon a board ; 
when cold, break up into lumps of tho size 
of a large hickory nut; and you have at a 
small expense, kindling material enough for 
a household one year. They will easily ig¬ 
nite from a match, and burn with a strong 
blaze, long enough to start any wood that is 
fit to burn.— Rochester Union. 
Cocoa-Nut Cakes. — Three eggs, ten 
ounces of sugar, as much gi'ated cocoa-nut 
as will form a stiff paste. Whisk the eggs 
very light and dry, add the sugar gradually, 
and when the sugar is in, stir in the cocoa- 
nut. Roll a table-spoonful of the mixture 
in your hands in tho form of a pyramid, 
place them on paper, put the paper on tins, 
and bake in a rather cool oven till they are 
just a little brown.— National Cook Book. 
If you want to keep horseradish, grate a 
quantity while tho root is in perfection, put 
it in battles, fill the bottles with strong vin¬ 
egar, and keep it corked tightly. You may 
thus have a supply all the winter. 
An Apple Pudding Dumpling. —Put into 
a nico pasto, quartered apples, tie up in a 
floured cloth, and boil two hours ; serve with 
sweet sauoo. Poars, plums, peaches, &c., 
are fine done this way. 
Suet and lard keep better in. tin than in 
earthen ware. 
Mnlsmt Iris & $rienu. 
LIST OF FATENT CLAIMS 
ISSUED FROM THE UNITED STATES PATENT OFFICE 
For the week ending November 2, 1852. 
Erast us B. Bigelow, of Clinton, Mass., for im¬ 
provement in pile wires and pincers for weaving 
pile fabrics. 
Nicholas Bucher, of Weedspoft, N. Y., for im¬ 
provement in edge planes for shoemakers. 
Christopher Hodgkins, of Boston, Mass., for im¬ 
provement in sewing machines. 
Franklin Kellsey, of Middletown, Ct., for im¬ 
provement in vibrating propellers. 
John Laidlow, of New York, N. Y., for improve¬ 
ment in gas metres. 
J. D. Otstot, of Springfield, Ohio, for improve¬ 
ment in saw gummers. 
Wm. T. Richards, of New Haven, Ct, for im¬ 
proved manufacture of wire ferrules. 
' Chas. Randall, of Palmyra, Ga., for improve¬ 
ment in seed planters. 
Manly C. Sadler, of Brockport, N. Y., for im¬ 
provement in cooking stoves. 
Francis Townsend, of Cambria, N. Y., for im¬ 
provement in seed planters. 
Constant S. Trevitt, of Ellicottvifle, N. Y., for 
improvement in Seed planters. 
Henry Vermillion, of Rising Sun, Md., for im¬ 
provement in seed planters. 
David Wells, of Lowell, Mass., for improvement 
in ventilators. 
F. C. Goffin, of New York, N. Y., for improved 
method of securing vault and safe doors, &c. 
James Greenbalgh, of Waterford, Mass., for im¬ 
provement in mode of counterbalancing harnesses 
in looms. 
Wanton Rouse, of Taunton, Mass., for improve¬ 
ment in self-acting mules. 
Lemuel P. Jenks, of Boston, Mass., (assignor to 
Joseph W. Page, of West Roxbury, Mass., assign¬ 
or to Geo. A. Gardner, of Boston, Mass.,) for im¬ 
provement in machines for drilling stone. 
John G. Bradeen, of Boston, Mass., (assignor to 
himself and Geo. Perkins, of Malden, Mass.,) for 
improvement in sewing machines. 
Wm. Bullock, of Philadelphia, Pa., for improve¬ 
ment in hand seed planters. 
DESIGNS. 
Joseph Pratt, of Boston, Mass., (assignor to 
Bowers, Pratt & Co., of same place,) for design for 
a cooking stove. 
John W. Wheeler and Obadiah B. Latham, of 
Seneca Falls, N. Y., for design for a pump curb. 
Wm. M. Snow, of Providence, R. I., for design 
for stove plates. 
N. S. Vedder, of Troy, N. Y., for design for a 
cook stove. 
DRY CELLARS. - CEMENT FLOORS. 
Cellars that are subject to being flooded 
with water, more or less, can be made per¬ 
fectly tight and dry by the use of cement, 
or water lime, as it is called in many places; 
but this work must be done in the most 
thorough manner, or your time and money 
are thrown away. In the first place remove 
every piece of wood-work from tho sides of 
the walls to tho height that water is lia¬ 
ble to run in, and raise all posts upon stones 
as high as the floor is desired to he, and 
even tako out your out-side door frame and 
stairs, leaving the whole as when the walls 
were first laid. You then want enough 
cobble stones of tho size of a hen’s egg up 
to two pounds in weight, as will cover the 
surface of your cellar. Y'ou then will re¬ 
quire about one barrel of cement to every 
100 square feet of ground surface, which is 
to be mixed with three times its bulk of 
good sand, and the stones are to be laid in 
the mortar, in the most careful manner; 
first spreading a small surface of a few feet 
with mortar, and then placing tho stones 
therein, well hammered up, taking care that 
all the spaces between the stones are well 
filled. When this is done, you cover the 
whole with a smooth coat of fine mortar, 
and it will be impossible for any water to 
come in through the bottom. The sides of 
your cellar must have a coat as high as the 
water passes through, and the outside pas- 
sago must be be protected from frost by a 
double door in tho usual way.— Exchange. 
PRESERVING SHINGLES ON ROOFS. 
There is much for us to learn as to the 
best mode of covering our houses. The 
following is one of the best modes practised 
to some extent, and has proved, we believe, 
quite satisfactory. We copy from the Spin¬ 
dle City : 
A gentleman in Groton gave the other 
day the manner in which he prepared his 
shingles, before laying them on his house, 
some six years ago; and on examining we 
found they had a" perfectly sound and fresh 
appearance, as though they had been laid 
not more than a month. 
Ho had a large boiler, which he filled 
with whitewash, mixing with it about one 
pound of potash to four gallons of liquid } 
also about the same amount of salt. This 
composition he boiled, and whilo it was 
boiling, ho dipped the shingles in, taking 
a handful at a time, and holding them by 
the tips. Ho had boards placed so ho could 
set his shingles on them on end, and let the 
liquid, as it ran off, run back again into the 
boiler. Tho shingles he allowed to dry in 
this position, before laying them; and his 
belief was, that by thus curing or hardening 
them, they would last much longer. They 
could bo colored red or yellow, easily, by 
mixing red or yellow ochre with the compo¬ 
sition. 
The expenses of shingles are consklera- 
blo. and something like the above is worthy 
of attention. 
Fire engines were invented in. 1663. 
DISCOVERIES OF THE LA3T HALF CENTURY. 
There has been no period since the com¬ 
mencement of the world in which so many 
important discoveries, tending to tho benefit 
of mankind, wero mado as in the last half 
century. Some of the most wonderful re¬ 
sults of human intellect have been witness¬ 
ed in the last fifty years. Somo of the 
grandest conceptions of genius havo been 
perfected. It is remarkable how tho mind 
of the world has run into scientific investi¬ 
gation, and what achievement it has effected 
in that short period. Before the year 1800 
there was not a singlo steamboat in existence, 
and tho application of steam to machinery 
was unknown. Fulton launched the first 
steamboat in 1807. Now there aro three 
thousand steamboats traversing tho waters 
of America, and the time saved in travel is 
oqual to seventy per cent. Tho rivers of 
every country in tho world nearly, are trav¬ 
ersed by steamboats. 
In 1800 thero was not a single railroad in 
tho world. In tho United States alono, 
thero is now 8,797 miles of railroad, costing 
$236,000’000 to build, and about 22,000 miles 
of railroad in England and America. , Tho 
locomotive will now travel in as many hours, 
a distance which in 1800 required as many 
weeks to accomplish. In 1800 it took weeks 
to convey intelligence between Philadelphia 
and New Orloans; now it can bo accom¬ 
plished in minutes through the electric tel¬ 
egraph, which only had its beginning in ’43. 
Voltaism was discovered in March, 1800; 
the electro magnet in 1821. Electrotyping 
was discovered only a few years ago. 
Hoe’s printing press, capable of printing 
10,000 copies an hour, is a very recent dis¬ 
covery. Gas light was unknown in 1800 : 
now nearly every city and town of any pre¬ 
tence is lighted with it, and we have the an¬ 
nouncement of a still greater discovery, by 
which light, heat, and motive power may be 
produced from water, with scarcely any 
cost. Daguerre communicated to the world 
his beautilul invention in 1839. Gun cot¬ 
ton and chloroform aro discoveries but of a 
few years old. Astronomy has added a 
number of now planets to tho solar system. 
Agricultural chemistry has enlarged the 
domain of knowledge in that important 
branch of scientific research, and mechanics 
have increased the facilities for production, 
and tho means of accomplishing an amount 
of labor which far transcends the ability of 
united effort to accomplish. What will tho 
next half century accomplish? We may 
look for still greater discoveries; for the in¬ 
tellect of man is awake, exploring every 
mine of knowledge, and searching for use¬ 
ful information in every department of art 
and industry.— Phil. Ledger. 
GRAIN SEPARATOR. 
Geo. B. Salmon, of Elmira, Chemung Co., 
N. Y., has taken measures to secure a pat¬ 
ent for improvements in grain separators. 
Tho nature of tho invention consists in 
cleansing and separating grain by means of 
a blast spout screen and trough. The ob¬ 
ject of the inventor, in the first part of his 
invention, is to overcome the inconvenience 
that is experienced by millers, from the fact 
that many substances, as cockle, Ike., altho’ 
smaller in size, have the same specific grav¬ 
ity as wheat, hence it is obvious that any 
amount of blast from tho fan, capable 
of acting upon the cockle, &c., would also 
act upon the wheat. The inventor ingeni¬ 
ously takes advantage of tho fact of the 
above named substances being smaller in 
size than the wheat, to get rid of them at 
once, by allowing them to pass through tho 
finer sieve. In order to understand the 
latter arrangement, it should ‘be explained 
that the screen consists of two sieves of dif¬ 
ferent degrees of fineness, so arranged that 
the grain passes through the coarser one 
into the blast spout and trough. The neces¬ 
sary shako and inclination of the screen 
are effected by the use of an adjustable 
spring, operated upon by an eccentric or 
cam, which gives the necessary shake mo¬ 
tion.— Scientific American. 
MOTION OF BUNKER HILL MONUMENT. 
The celebrated pendulum experiment of 
Foucault was repeated in this country, 
among others, by Professor IJorsford, of 
Harvard University. He caused a pendu¬ 
lum to bo suspended in Bunker Hill Monu¬ 
ment, a structure 221 feet in height and 30 
feet square at the base, with an internal cav¬ 
ity seven feet in diameter at the bottom and 
five at the top. It was found that this pen¬ 
dulum, when at rest, did not hang uniformly 
over the samo spot, but that on days when 
the sun shone, it departed from the centre, 
in tho forenoon towards the west, towards 
the north at noon, and eastward in the af¬ 
ternoon, developing the remarkable fact that 
the expansive power of tho sun’s heat on 
that massive structure of granite is suffi¬ 
cient to throw it out of a perpendicular.— 
That this is the correct explanation of the 
singular phenomena, is confirmed by the 
fact that it did not occur on cloudy days, 
and that once a counter effoct was produced, 
by a sudden shower, which restored the per¬ 
pendicular by cooling tho south side of the 
monument and equalizing its temperature. 
—Sillimans Journal. 
A Model Telegraph Line. — A line of 
electric telegraph has just been established 
in France, which may be regarded as a mod¬ 
el telegraph. It extends from Paris to Bor¬ 
deaux. Tho wires, ten in number, go the 
whole distance under ground. They are 
five inches apart, and form a hollow square. 
To guard against humidity, they are sup¬ 
ported upon wooden blocks, with the neces¬ 
sary isolations, and encased in a coating of 
gutta percha and lead. An ingenious con¬ 
trivance enables the guardians to detect at 
once the exact spot where any flaw or break 
has occurred, ■without digging any portion 
of the trench. 
