MARCH 6. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
79 
SPRING WORK 
The storms and frosts of another season are al¬ 
most at an end. Old Winter, with his stern, cold 
countenance, and whitened locks is retreating be¬ 
fore the smiling face of Spring. Soon her glad 
and welcome song will be heard: 
“ I come, I come! ye have called me long, 
I come o’er the mountains with light and song! 
Ye may trace my steps o’er the wakening earth, 
By the winds which tell of the violet’s birth, 
By the primrose-star in the shadowy grass, 
By the green leaves, opening as 1 pass.” 
Very soon spring, with all its life and activity, will 
be upon us. All necessary preparations, such as 
selecting and procuring seeds, making out lists of 
trees and plants, and giving the orders, so that 
they may be taken up in good season, should be 
^attended to at once. If these things are left until 
work commences, many things will be forgotten 
"until it is too late to procure them. Promptness 
in all gardening operations is essential to success. 
The delay of a week often causes the loss of a 
whole season. 
Making a Hot-Bed is the first work in the gar¬ 
den, and with our cold, backward springs a hot-bed 
is almost a necessity. With some care and a very 
little expense a good supply of radishes, lettuce, 
Ac., can be had for the table by the latter end of 
April or early in May. Cucumbers cannot be had 
until the summer is half over without hot-bed cul¬ 
ture, but with a well managed hot-bed they may 
be abundant in June. The best time to start the 
hot-bed is from the first to the twentieth of March, 
depending somewhat on the weather—if severe it 
is well to delay until a change. For its location a 
dry and sheltered place must be selected, and if 
there is the least danger that water will lay, a good 
drain should be dug that will carry off all surplus 
moisture. If there are no buildings to serve as 
protection from the north and west winds, a tern 
porary fence must be made. The bed should face 
the south or south-east. A very good idea of the 
form of the frame is given in the engraving, and 
it may be made of any size, to suit the wants or 
fancy of the builder. 12 feet long, by 5 wide, is a 
very good size for family use. It should be made 
of li or 2 inch plank, which may be nailed to posts 
in the corners. The back should be about two feet 
high, and the front U inches. A frame of the size 
mentioned will require four sashes, three feet wide. 
These are somewhat like window sash, but have no 
cross-bars, the upper panes of glass overlapping 
the lower, so as to shed the rain. 
One of our best early winter pears is the 
Lawrence. It originated on Long Island. A 
gentleman in the West, writing to inquire if 
he could obtain several hundred trees of this 
variety on the pear root, remarked that, 
11 previous to tasting the Lawrence, he had no 
faith in winter pears; but, on being presented 
with a few that had been grown by a friend, 
and stored away in the cellar with the apples, 
he had entirely changed his opinion.” lie 
could compare the Lawrence to nothing but a 
first rate Virgalieu. in October. The tree is a 
fair grower, and an early and profuse bearer 
on the pear. It is recommended for general 
cultivation by the American Pomological 
Society, aud seems peculiarly adapted to the 
Western soil and climate. It succeeds on the 
quince root, but is not much grown, we think, 
as a dwarf. 
Fruit full medium size, obovate, obtuse- 
pyriform. Stalk rather long, inserted in an 
irregular cavity, generally at an inclination, 
and sometimes by a lip. Calyx partially 
closed in a broad shallow basin, surrounded 
by prominences. Skin fine lemon yellow, qn 
even, very thickly covered with minute brown 
dots. Flesh whitish, slightly granular, some¬ 
what buttery, with a very rich aromatic 
flavor. Good from November to January. 
trunk on one side as the other, unless the tree leans, 
in which case cut so as to bring the top over the 
base as much as possible, and gradually draw in 
towards the centre as you go higher. 
Graft all the larger branches, or cut them out 
immediately, as the longer they are left the larger 
will be the wound when they are cut Avoid, as 
much as possible, setting one stock immediately 
under another, as the grafts will grow in and be¬ 
come entangled. Leave a fair supply of the smaller 
branches and twigs on the tree for shade, and to 
keep up a good healthy circulation. I have seen 
many branches killed by being exposed to the 
direct rays of the sun. A little judgment in leav¬ 
ing a few small branches for shade will prevent 
this. Every year as the grafts grow, a portion of 
the natural top should be trimmed off, and the 
largest branches first, always, until the third or 
fourth year, when, if the grafts have grown well, the 
natural top should all be taken off r. b. 
Baldwinsville, March, 1858. 
RURAL PROGRESS. 
The best material for producing heat is fresh 
manure from the horse stable. This should be 
thrown into a pile and allowed to heat, undercover 
if possible, about a week, when it is ready for use. 
Now dig a pit about eighteen inches deep, and a 
foot larger than the frame each way. Fill this pit 
with the manure you have prepared, and continue 
to put on the manure evenly until you have it 
raised up about two feet above the natural surface 
of the ground, which will give three and a half feet 
of manure. Care should be taken to put the manure 
on evenly, and have it well packed down, by beat¬ 
ing it with the back of the fork. Rake down the 
edges carefully, so that they will present a nice, 
even appearance. The frame and glass should now 
be put on, and be kept close for a day or two.— 
After this it will be necessary to open the sash a 
little during the middle of the day for a couple of 
days, to allow the steam to escape. About six 
inches of good, mellow, warm soil, must now be 
put inside the frame, snd all closed up for a day or 
two, until the earth becomes warm. Examine 
occasionally, and if the heat appears too great* 
open the sash a little on the back side. It is now 
ready for the seed. Those who wish to raise 
cucumbers, radishes, tomato plants, &c., should 
have two frames, of half the size described, or a 
division in the frame, as the cucumbers will require 
so much heat as to injure other plants. We will 
resume this subject in the next number. 
C-RAPE GROWERS’ ASSOCIATION. 
Dwarf Peak& —It is stated in a monthly “ Farm¬ 
ers’ own Paper,” that the Lawrence Pear is one of 
the best adapted for cultivation on the Quince 
stock. As most of the failures in Dwarf Pears 
arise from a bad choice in varieties, frequently at 
the recommendation of parties not competent to 
give advice; please correct this, as it might possi¬ 
bly do some injury, by being copied into more in¬ 
fluential papers than that in which it originally 
appeared, especially as it hails from the city where 
Dwarf Pears have their head-quarters. You would 
do well to re-publish occasionally the select list of 
Pears for the Quince stock, as adopted by the 
American Pomological Society, so as to prevent 
your readers from falling into error. * 
Remarks. —The varieties recommended by the 
American Pomological Society , fur cultivation on 
the Quince, are as follows:—Belle Lucrative, Beurre 
d’Amalis, Beurre d’Anjou, Beurre Diel, Catillac, 
Duchesse d’Angouleme, Easter Beurre, Napoleon, 
Figue d’Alencon, Glout Morceau, Long Green of 
Cox, Louise Bonne de Jersey, Nouveau Poiteau, 
Rostiezer, Beurre Langelier, Soldat Laboureur, St. 
Michael Archange, Urbaniste, Uvedale’s St. Ger¬ 
main or Belle Angevine (for baking,) Yicar of 
Winkfield, White Doyenne. 
Trastlanting Evergreens. —I have removed 
Among the many gratifying evidences of the 
progress of the human mind, none stand out more 
prominent than the attention of enlightened men 
to the best modes of disseminating knowledge 
among the mass of people loss educated than 
themselves. 
The demand for this exertion on the part of the 
learned, has been stimulated by the enterprise of 
such papers as the Rural, which, striking out of 
the dull routine common to the earlier efforts of 
the press, has set before the people a more intelli¬ 
gent feast. The people relished the dish, and de¬ 
mand its continuance. The enterprising publisher 
is enabled to offer such inducements as will bring 
out the garnered treasures of the educated man, the 
man of science and the practical and experienced 
man whenever found. 
The reader of the Rurai, has opened to him 
every week the results of a life of mentul toil and 
observation—which a few years ago could only 
have been found in rare and expensive books per 
haps only to be found in the library of the wealthy 
or of learned institutions only accessible to the 
favored few. 
I have been particularly struck with this fact in 
reading the interesting articles from your corres¬ 
pondent, Mr. Stauffer. Every one is replete with 
the most valuable information, and which will lead 
to important results. Many an insect, friend or en¬ 
emy, will owe its impalement the coming year to 
him, that might have gone on for years unrecog¬ 
nized, because there was no motive created for ob¬ 
servation. Ho has opened to the young mind of 
thousands of readers a new, and to them a sealed 
book—the study of Entomology—one of the most 
attractive imaginable. I hope he will continue to 
pilot us along, for none, as yet, have appeared, who 
seemed able to do it so well. 
Allow me, also, to express the pleasure and profit 
I and my boys have derived from the perusal of 
those thorough articles on the preservation of 
birds, insects, &c., published in the early numbers 
of the Rural for the present year. Such informa¬ 
tion is just what the youth need; and I will just 
whisper that the Rural is effecting a great refor¬ 
mation among the youth,—for many who once 
thought of nothing but frolics, and sprees, and 
sleigh rides, are now becoming excited about 
making collections of beautiful birds and curious 
insects, while others are talking very wisely about 
carrot=, and parsnips, and corn, and it is not rare 
to hear the boys on their way home from school, 
discussing their relative value with youthful en¬ 
thusiasm. Then others take a fancy to fruit, and 
Bartlett, and Louise Bonne de Jersey are [the words] 
in many a mouth. My boy II. says that, as an ex¬ 
pression of his gratitude, he will send you a flue 
stuffed peacock, next summer, to adorn your 
sanctum. 
What has become of our State Entomologist, Dr. 
Fitcii?—p. 
Remarks. —It is gratifying to receive such testimony as 
the above, and as is contained in many letters of like im¬ 
port, in behalf of the Rubai, and its useful, salutary in¬ 
fluence. And such appreciation will stimulate us to still 
greater liberality and more arduous eflorts to render this 
journal increasingly valuable and beneficial to the young, 
and acceptable to such able and right-thinking friends of 
Rural Progress as is our esteemed correspondent 
— If, as we infer, our correspondent’s allusion to Dr. 
Fitch is in order to ascertain why his promised series of 
articles on Entomology, commenced in our last volume, 
was never completed, it is very pertinent. The reason, 
however, is unknown to us; but we can assure P., and all 
other readers interested, that the articles were announced 
and commenced in good faith on our part; and that, hav¬ 
ing performed our duty in the premises, we are in no way 
responsible for the failure. Indeed, no reason has yet 
been given us for the non-completion of Dr. F.’s part of 
the arrangement—and hence we can only regret the non¬ 
fulfillment of our announcement, and state that the fault, 
if any, is not attributable to us. We are endeavoring to 
make proper amends, however, by giving, without previ¬ 
ous announcement, a series of valuable and highly inter¬ 
esting articles from the pen of Mr. Stauffer, who has 
already proved himself a superior Entomologist.— Ed. 
Tiik grape growers of Ilammondsport and its 
vicinity have recently organized under the name of 
The Grape Growers' Association at Ilammondsport, 
The following gentlemen were chosen officers of 
the Association:— President —J. Larrowe. Vice- 
President — E. P. Smith. Secretary — Clark Bel! 
Cor. Secretary —A. Y. Baker. Treasurer — T. M, 
Younglove. The first regular meeting was held 
Feb. 13, 1858, and was well attended. 
Much interest is taken at Ilammondsport and its 
vicinity in the culture of the grape. Its successful 
cultivation here is not an experiment but a fixed 
fact. The past season has been one of the most 
disastrous seasons for the crop through the entire 
country ever known, and yet at Ilammondsport 
both Isabellas and Catawbas have ripened. 
In most parts of Western New York this was not 
the case. Mr. Dei.os Rose produced at the meet¬ 
ing a box of Isabella grapes, grown on his vines, 
which were well ripened, sweet and luscious, and 
as fine as any seen in past seasons. Some interest¬ 
ing facts were elicited at the meeting, and I select 
a few for publication 
J. Larrowe has a vineyard of from 400 to 500 
vines, two years old last spring from the setting, 
When set they were one year old from the cuttings, 
and gave a fair yield last season, which ripened 
finely. This vineyard is Catawba. 
Andrew Rkisinger has a vineyard on the shor 
DWARFED PEARS. 
of the lake in I’ultney, adjoining Urbana,of Cataw 
has, 2,000 of ylvfch are set on one acre and a half 
of land, of the same age as J. Lakrowk’s. Thov 
yielded last season 300 gallons of wine, and 1,000 
pounds of grapes, besides all used by Mr. R., aud 
given away. This is the first crop on both of the 
above vineyards. 
Orlando Shepard has a vineyard of Catawbas, 
same age as above, that have received no cultiva¬ 
tion, and scarcely any care until the past summer. 
They had a fair yield and ripened well. * 
There are now growing at Ilammondsport and 
its immediate vicinity, over 0,000 roots, upon the 
lands of different gentlemen, having a fine growth 
and promising very fairly. The attention ol many 
having suitable lands are being turned to this sub¬ 
ject, and from 15,000 to 20,000 roots will be set at 
this point the coming spring. The climate of ilam¬ 
mondsport seems well adapted to grape culture. It 
is many degrees warmer than the country in its im¬ 
mediate vicinity, and the frosts being so light com¬ 
bined with the total absence of mildew, renders the 
success of the grape here beyond a question.— 
Another meeting of the Association was appointed 
to be held at Ilammondsport on the 1st Tuesday of 
March next. c. b. 
Ilammondsport, Chemung Co., N. Y., Feb., 1858. 
Eds. Rural: —I have for several years past, look¬ 
ed rather unfavorably on the subject of the dwarf¬ 
ed pears, after seeing many cases of entire failure, 
with a very few of success; yet, after attending the 
Western New York Fruit Growers’ Meeting, and 
hearing the explanations and the experiences of 
distinguished nurserymen and cultivators, I learn 
that certain kinds succeed better on the Quince 
stock, thaffon natural stocks, while other] varieties 
are a total failure; and from late observations, I 
am convinced that such is the fact. 
That the dwarfing in many cases may be a most 
beautiful and desirable operation, when successful, 
is a fact that I am willing to admit, for several 
reasons. The pear tree is the longest in coming to 
maturity, or the bearing state, of any one that we 
cultivate, and endures the longest. Many trees are 
yet in full bearing, at the age of 200 years. 
I well remember calling several years ago on the 
eccentric R-B-, of Rochester, now deceased, 
to examine his pear trees, which were very large, 
thrifty and of handsome shape. I asked him what 
quality of fruit they bore, when he replied, “ I’ll 
tell you what it is about pear trees, they are a great 
institution—I got these trees from Canandaguia 
eighteen years ago and have nursed them well, and 
they have never borne the first pear yet, and I have 
come to the conclusion, that take good care of a 
pear tree, and in a hundred years it will bear, and 
I am going to give them a try.” They have long 
since disappeared, and were probably seedlings, or 
the suckers from seedling trees. 
Now, I can conceive how very desirable, con¬ 
venient, and profitable dwarf trees prove—and they 
are certainly extremely beautiful in appearance—a 
small shrub not taller than one’s head, loaded from 
top to bottom with the most perfect and delicious 
fruit, of the largest size, and that, too, in from 2 to 4 
years after planting, and taking up but little space 
in the garden or fruit yards. If they were the na¬ 
tural production of some far away country and of 
difficult propagation, there is hardly any price but 
what would'be paid for them by curious amateurs 
j of scarce and valuable varieties. I have no doubt 
but an acre of land may be profitably devoted to 
this article for market purposes, as some of the 
most valuable kinds bring extravagant prices in 
the eastern cities, $15 to $20 not being an uncom¬ 
mon price per barrel. 
Everything depends upon the selection of the 
right varieties, as only about a dozen kinds, as yet 
tried, succeed uniformily a3 dwarfs, and these hap¬ 
pen to be of the best varieties, with a few exceptions. 
The subject has been so thoroughly discussed be¬ 
fore our Frujt Conventions, that he that reads —to 
reverse the trite old saying—can rim with safety. 
Orleans Co., N. Y., 1868. H. Y. 
GRAFTING APPLE TREES. 
New Apple. —L. S. says he has been enjoying a 
new kind of apple, partly sweet and partly acid. 
I think it is the same kind we have had here for 
many years, thirty at least The apple much re¬ 
sembles the greening, not quite as acid, and about 
hundreds of Balsams from the swamps, and at first I the same size and color. There is generally three 
had poor luck, by setting too deep and on unsuita¬ 
ble ground; but I found that setting them in moist 
mucky ground for two or three years, was the 
surest way to make them live. I then take up with 
dirt on the roots and they will live on dry ground 
if not set too deep. Care should be taken in the 
swamp to get as much root as possible; and as soon 
as pulled up put them in piles, and cover the roots 
with moss, or some other moist stuff'to prevent dry¬ 
ing. Should there be a drouth they will need 
watering the first summer with rain or river water, 
or water that is as warm as either.—A. W., Marcellas, 
N. Y, Feb., 1858. 
streaks of sweet, leading from the stem to the bios 
som, about half an inch wide, and of a greenish- 
yellow. Borne have supposed that it was caused by 
half of a sour bud and half of a sweet bud being 
put together and inserted under the bark, and some 
have even tried to produce fruit buds that way but 
failed. I have no doubt that the original tree was 
a freak of nature, and hence the many trees now in 
being. I have had the trees for sale years past, and 
have only one now; that has borne for three years.— 
A W„ Marcellas, N. Y., Feb., 1858. 
Remark?. —This is no doubt the origin of the 
apple—splitting buds is all talk. 
Eds. Rural:—I have often thought I would com¬ 
municate to yon, and through the Rural to your 
readers, my experience and observation on grafting 
old orchards; and as the season is approaching for 
commencing such operations, I will venture a few 
suggestions. Of the propriety of grafting old trees, 
if healthy, there is little doubt; and I differ but 
little in practice from most writers on this subject 
in the Rural last season, and that difference will 
be discovered as I qiroceed. 
I cut scions any time before the buds swell, and 
they may be kept in good order until July, if prop¬ 
erly cared for. All that is necessary is, to keep 
them from growing and drying up, which is done 
by keeping them in a cool, damp cellar, in earth or 
out of it as the state of the scion requires. If likely 
to dry up, give them a wetting, and if prone to 
grow, put them where it is less damp. 
A good wax is made of six parts rosin, two of 
beeswax, and two of good tallow. To the inexpe¬ 
rienced in making it, I would say, melt thoroughly, 
without burning, then pour the melted mass into a 
kettle of cold water, and immediately work it with 
the hands, by pulling until it assumes a pliancy that 
will spread well and adhere to the stocks. By 
over-working it loses its adhesiveness and tenacity. 
It is recommended by some to graft a few 
branches this year, a few next, and so on, until the 
top is all grafted. The objection to this practice 
is, the few first set grow long aud slim on account 
of growing among the branches, and not very vig¬ 
orous, unless in favorable situations. The suc¬ 
ceeding yearly additions must contend with the 
branches of one or two years’ growth, and conse¬ 
quently the same objection applies. My practice, 
from considerable experience and observation, is 
to set all the grafts the tree requires to make a 
good top at the first operation. On getting into a 
tree consider well the shape of the top as it is, and 
how best yon can make a good shaped and well 
balanced top by grafting. Bear in mind that the 
tendency of grafts is to grow upwards like sprouts, 
more than laterally; therefore, saw the lower 
branches first and furthest out, and as far from the 
CYCLOEOTHRA monophylla. 
Brought home by Mr. IIartweg, in Jane, 1848, 
and said to have been collected upon the Sacra¬ 
mento mountains, where it is very scarce. 
BREAD-MAKING. - NO. IL 
Fermentation, Its Conditions. —When a change 
occurs in matter capable of putrefaction the entire 
mass is soon in a state of decomposition. If a 
small portion of putrefying matter be added to a 
large quantity in which decay has not yet set in, 
the whole soon becomes affected. This, however, 
is not the case in fermentation. The sugar cannot 
catch the infection and decompose itself. It breaks 
up into new compounds as it is acted upon and 
when the ferment made use of is expended action 
ceases. Two parts by weight of ferment decom¬ 
pose no more than one hundred of sugar. Temper¬ 
ature controls the rate or speed of fermentation.— 
At 32° no action takes place; at 45° it is very 
slow; at 70° and 8G° it is rapid. The operation 
can be ended by exhaustion of the ferment or the 
sugar, by drying, exposure to boiling heat, or by 
tho use of chemical substances. 
Kinds of Fermentation. —When nitrogenous 
matters begin to decompose the action is so feeble 
that true alcoholic fermentation is not established 
in solutions of sugar. The sugar, however, is 
changed, not broken completely, but the atoms arc 
split into two equal parts of lactic acid —the sour 
principle of milk. This is lactic acid fermentation, 
that in which alcohol is produced is called vinous 
fermentation. If this is not stopped it is liable to 
run into a third stage—the ferment attacks the al¬ 
cohol and converts it into acetic add, the active 
principle of vinegar. Here we have aectous fer¬ 
mentation. “There are,” says Youmans, “several 
conditions of this acetous change. First, a spirit¬ 
uous or alcoholic solution; second, a temperature 
from 80° to 00°; third, a ferment to give impulse 
to the change; and, fourth, nccess of air, as oxygen 
is rapidly absorbed in the process, combining with 
and oxidizing the alcohol.” 
Spontaneous Fermentation. —Flour, as it con¬ 
tains both gluten and sugar, is capable of fermen¬ 
tation when moistened without the addition of any 
other substance. Flour and water mixed and set 
in a warm place will soon exhibit symptoms of in¬ 
ternal chemical action, becoming sour from the 
formation of lactic acid. The changes are gov¬ 
erned by the proportion and condition of the con¬ 
stituents of the flour. Bread baked from such 
dough is sour, heavy, and bad. True vinous fer¬ 
mentation may be established in such dough by 
taking measures to quicken the action. If a little 
flour and water be mixed to ttie consistency ol bat¬ 
ter and this mixture be placed in a jar or pitcher, 
and set in a vessel of water and kept at a tempera¬ 
ture from 100° to 110° decomposition will set in in 
a few hours with a copious production of gas bub¬ 
bles. If this bo mixed and kneaded with a mass of 
dough and set aside in a warm place the dough 
will rise, and when baked will yield a light, spongy 
bread. A little salt added at first, will promote the 
fermentation. Bread raised in this manner is call¬ 
ed “salt-raised bread.” Milk is often used in this 
manner instead of water, and the product is known 
as “milk-emptyings bread.” 
Wiiat Makes Dough Rise.— The following para¬ 
graph was published in the Rural of February 6tb, 
and, as we desire to furnish all the facts we can ob¬ 
tain upon “ Bread-making” concisely and together, 
we re-print it:—“The cause of the raising is the 
vinous fermentation produced by the spontaneous 
change of the gluten or albumen, which acts upon 
the sugar, breaking it up into alchohol and car¬ 
bonic acid gas. If the fermentation is regular and 
equal, the kneading and intermixture thorough, 
and the dough kept sufficiently and uniformly warm, 
the production of gas will take place evenly 
throughout the dough, so that the bread, when cut 
will exhibit numberless minute cavities or pores 
equally distributed throughout For its capability 
of being raised, dough depends upon the elastic 
and extensible properties of its gluten, which is 
developed by tlie admixture of water and flour.— 
Hence the proper quantity of water is that which 
imparts to the gluten the greatest tenacity—an ex¬ 
cess of it lowering the adhesiveness of the glutin¬ 
ous particles. The toughness of the gluten pre¬ 
vents the small bubbles of gas from uniting into 
larger ones, or from rising to the surface. Being 
caught the instant they are produced, and expand¬ 
ing in the exact spot where they are grnerated they 
swell or raise the dough. All raising of bread de¬ 
pends upon this principle—the liberation of a gas 
evenly throughout the glutinous dough.” 
BUCKWHEAT, ITS EFFECT UPON TEE BODY. 
The inquiry of a correspondent relative to ihe 
effects of buckwheat eating upon the system, and, 
more particularly, its action upon the natural cov- 
g of the body, has called out the following 
Stem three or four inches high, slender, bearing a 
single linear-lanceolate leaf, glaucous on the under 
side, and about three limes its own length. The 
flowers are from two to three in a corymb, with 
carved peduncles, longer than the very narrow 
bracts; they are smaller than is usual in the genus, 
and of a uniform bright yellow. The sepals are 
ovate, and very sharply pointed; the petals are of 
a similar figure, but not so acute, aud are covered 
with coarse hairs. 
It is a hardy little bulb, and it should be grown 
in alight soil, composed of sandy peat, loam, and 
leaf mould, with plenty of sand. It is increased by 
offsets from the old bulb.— London Hurt. Journal. 
A bulbous plant, with a long coarse membraneous 
neck, extending three or four inches under ground. I erm , „ „ .. 
’ b 1 upon the subject. The department of “The House- 
The London Horticultural Society. — Death 
of President and Secretary .—The London Horticul- 
ral Society is now without Presidentand Secretary 
The Secretary, Dr. Royle, died on the 2d of Janu 
ary, and the President, the Duke of Devonshire, on 
the’ 17th. In the death of the Duke gardening has 
lost a loving and libeial patron, llis gardens at 
Chatsworth were the finest in England, and, per¬ 
haps, in the world; but in addition to these, he had 
an estate and magnificent gardens at Chiswick, be¬ 
sides several other fine establishments, all kept up 
by the most liberal outlay. He is said to have ex 
pended $5,' 00 weekly in improving and beautify¬ 
ing the grounds around Lismore Castle, in Water¬ 
ford. He was tlie friend and patron of Sir Joseph 
Paxton, und but for his assistance the world, most 
likely, would never have heard of the great archi 
tectof the Crystal Palace. The Duke was elected 
President of the London Horticultural Society iu 
1838, and held the office until his death. It is pro¬ 
posed t@ erect a monument to his memory in the 
Chiswick gardens. 
wife” cannot be more profitably employed than 
discussing the relations, conditions aud prepara¬ 
tions of food, and the peculiar action of ihe many 
compounds taken into the stomach, arid we would 
say to all having light upon so important a matter, 
cast its rays abroad—do not “keep it hid under a 
bushel:” 
Eds. Rural: —Thinking I might be of near kin 
to “ Pan cake-Water,” (as our names would seem 
to indicate.) who inquired as to the injnriouscffeets 
of buckwheat cakes in a former number of your 
journal, i concluded, (although entiiely unused t.o 
writing for the papets,) to venture a word or two 
about pancakes and buckwheat for his, or rather 
his “family physician's” edification. 
The facts, in brief, as they have come to my 
knowledge, are these:—Duck wheat is a sovereign 
remedy for Erysipelas, and is good for all the oilier 
humors to which we “humans’ are liable. It will 
remove, or drive them out of ihe system, as wo 
mav alfknow, if we will but open our ey es and >ev. 
How often we hear ihe tematk, “ i can't eat. buck¬ 
wheat, it makes me itcli so.” 'I o those thus afflicted, 
I would say.it is far better to eat pancake.-and 
undine a little external itching, than to have the 
disca-e prex ing on the vitals or causing dyspepsia, 
weak exes, &c. If all thus disposed xxiil use the 
following recipe, strictly, ihe.y will l e xxutl pleased 
with its effect, and he convinced ihat. buckwheat 
does not produce huinota but eradicates them:— 
Take any quantity of buckwheat and boil it in 
wa’erenough to well cover it ’till if, ctacks open; 
cool, strain, and drink two mouthfuls exery hour 
through tlie day, and daily for a week or iwo, and 
at the end of c»ery tinee days take a mild cathar¬ 
tic of some gentle laxative, such as ihuharh or 
oil, and occasionally xvet the parts affected with 
j some of the same, even should it be the whole body, 
I Hornby, N. Y., Fub., 1^08. 
Pancake Giuxdkk. 
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