MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL, LITERARY AND FAMILY NEWSPAPER. 
159 
Iktjjarfr anii i> arisen. 
THE EGG PLANT. 
The Egg Plant belongs to the same family 
as the Tomato, but is a more tender vegetable, 
requiring greater care and more patience to 
produce it in perfection. To this end, it is 
the more necessary to plant early and in a hot 
bed, and then, when all danger of frost is 
past, and the plants have acquired strength, 
transplant to a rich and favorable position.— 
They may, however, be planted in the open 
ground, in which case a protected place should 
be chosen, but when so planted one cannot 
have the benefit of their fruiting fully or so 
long. The seed is slow to vegetate, and may 
require to be resowed. 
Regarding its cooking, the writer has had 
no experience, as the first season he could get 
no information on the subject, and planting in 
the open ground, the plants from this and oth¬ 
er untoward circumstances fruited but little 
before they were killed by frost. The next 
season his seeds failed to vegetate. From 
making inquiries the following modes of cook¬ 
ing have been furnished by correspondents.— 
One writes : 
“ The vegetable egg, esteemed by many as a 
great luxury from its resemblance in flavor to 
the oyster, is usually, in being cooked, sliced, 
and after being slightly scalded, sprinkled with 
flour or crumbs of bread, and then browned in 
a hot pan well buttered.” Others cut in 
slices and fry in butter, like veal cutlets.— 
Some soak it over night in weak brine and 
then fry—the rind to be removed before fry¬ 
ing. “ By cutting open and taking out the 
seedy portion, it may be stuffed and baked as 
you would a turkey. If fried, it should be 
done over a brisk fire, and taken out as soon 
as done, else the plant absorbs too much fat. 
It may be cooked in various other ways, like 
meat.” 
There are not a few vegetables the use of 
which is confined to a comparatively few, but 
which should be cultivated and consumed by 
the masses—thus adding immensely to the 
comfort, luxury and healthiness of living. If 
those well acquainted with their cultivation 
and use would give the agricultural public the 
benefit of their knowledge in familiar articles 
through the press, their use might be made to 
largely increase and untold good be reaped.— 
Let us have more knowledge on these things. 
YELLOWS IN PEACH TREES. 
Eds. Rural: —In your paper of May 5th 
I find a friendly suggestion, from B. Mead, 
of Michigan, to me respecting this malady, in 
which he recommends, before I make very 
“ expensive investigations into the nature and 
origin of the disease,” I should try the exper¬ 
iment recommended by him, giving his opin¬ 
ion “ that it is a tiny insect that does the mis¬ 
chief, of which he may speak hereafter.” 
I shall be very happy to have him, or any 
other gentleman, discuss this subject through 
the columns of the Rural New-Yorker 
but would suggest to him that if more than 
thirty years close investigation has not made 
me somewhat acquainted with this disease, I 
shall almost despair of pursuing it farther. I 
presume, from his observations, that he is not 
acquainted with the yellows in peach trees, as 
I have never seen an instance of it in Western 
Ohio, or Michigan, but if he will take such a 
tour as I have just returned from, through the 
peach growing district of New Jersey, he may 
see it developed to an alarming extent. 
I would also make a like friendly sugges¬ 
tion to him, viz., that durmg the coming sear 
son he should send to some section where the 
disease prevails and procure a scion from a 
diseased tree; that he should take from said 
scion the smallest quantity of the sap, between 
the bark and the wood, and by opening the 
bark of the healthiest young peach tree he has 
in his garden, and putting this vaccinating 
matter beneath the bark, covering it when 
done with a waxed cloth until it heals,—also 
that he puts in a few buds from said scion 
into some young trees after the usual man¬ 
ner, and if he fails of killing each and every 
tree so operated upon, I will, after that, apply 
to him for instruction. g. 
Berries.—Pear Grafting.— Inquiry’.—If 
not too late I should be glad to see something 
on the cultivation of different berries, in the 
Rural. Si would also inquire about grafting 
the Pear into the Apple stock, if it is feasible, 
and when it should be done.—IT. F. T., Hon- 
ccnjc Falls, N. Y., May 1th, 1855. 
Remarks. —We have given articles already 
on Raspberries, Strawberries, Currants, &c., 
and'’shall continue to do so, though it is rath¬ 
er late for planting out now. The Strawber¬ 
ry/however, does best when planted in August 
and September,—we have a fine bed planted 
in July, not one plant in twenty died—but 
they were watered every evening. 
Pears can be grafted on Apple stocks but 
the growth of the pear is so much more rapid 
than that of the apple that they do not make 
a good union, and soon break apart.— Eds. 
BLACK KNOT ON PLUM TREES. 
HUNTS ON ORCHARDS. 
About ten years ago I purchased from 
Messrs. Ellwanger & Barry, of Mt. Hope, 
Rochester, N. Y., a lot of Plum trees of the 
different leading varieties, planted, cultivated, 
and drove them right up into bearing, and for 
the last four years have had full crops of truly 
noble and luscious specimens of each, and, 
what is highly gratifying, the trees are entire¬ 
ly free from black gum, or black knot, and are 
kept so by freeing the branches from all dis¬ 
eased or rotten fruit as soon as it appears. 
Strict and close observation for many years 
past, and the examination of branches upon 
which the Plum has undergone the process of 
decomposition in the warm months of April 
and September, has served to settle the ques¬ 
tion with me beyond a doubt. I will here re¬ 
fer the reader to trees in his own grounds, say 
Washington, Hilling's Superb, and White 
Magnum, Bonum. Take your knife, go to any 
of these that may have dried Plums on ; take 
them off, examine and cut, and in many cases 
you will find a mortal wound, black, cankered, 
bark bursted, swollen, and perforated full of 
holes. These were made by the same w r orms 
and insects that w’ere leeding on the decaying 
fruit, after which fails they find nearly the 
same food in the well-saturated and decompos¬ 
ed bark, immediately under the rotten fruit, 
which they feed upon for a certain time and 
then pass away. They were attracted hither 
for food only, and not to perpetuate their pro¬ 
geny. They are not the real first cause of the 
disease, as some have it, yet they hasten the 
complaint by eating holes in the bark through 
which the deadly deadly poisonous gases and 
juices enter, and so get into the circulation 
and is carried to the extremity of said branch 
and if a scion is cut from such, the youDg tree 
will show it even in the nursery row. The 
worst cases will be found where the Plum rots 
on the top, or upper side, of a horizontal 
branch about an inch or so in diameter, yet I 
have found even spurs and the smallest 
branches badly affected by the same, and many 
killed the first summer by the deadly juices of 
the affected fruit. 
All who grow Plums well know that many 
varieties bear in clusters, and also know that 
when a cluster is attacked with the rot, if the 
diseased Plum i3 not timely removed the 
whole cluster will be lost (particularly so in 
the finest sorts) in a few days. Just so, on 
the other hand, if the same poisons enter the 
circulation and get into the body and very 
heart of a tree, death is certain, though unlike 
the fruit, it will take years, instead of days, 
to accomplish it. 
I look upon the above as the true cause of 
black knot, and as destructive to the Plum as 
the bite of a mad dog, or as the juices from 
the flesh of a human being in a state of de¬ 
composition, would be to ourselves if applied 
in a similar manner. The subject is worthy 
of consideration. Will some able pen take it 
up ?— Wm. H. Read, in Horticulturist. 
HISTORY OF THE MELON. 
The history of the watermelon, so much es¬ 
teemed for its delicious and cooling juice, as 
well as that of the muslcmelon or cantalupe, 
which is equally prized for its rich aromatic 
pulp, may be traced back to remote antiquity. 
The former, which is generally considered as 
the melon of the Jews, mentioned in various 
places in the Bible, is believed to have origi¬ 
nated in Egypt, or Southern India, whereMt 
has been cultivated from time immemorial.— 
It would appear that it was unknown to the 
ancient Greeks and Romans, as no definite in¬ 
formation respecting it can be gleaned from 
their authors. The muskmelon, which is rep¬ 
resented to have been a native of Asia, was 
known to the Greek and Roman physicians, 
and its properties and uses described by them 
at length. 
The kind of melon most esteemed among 
amateurs in various parts of Europe, and de¬ 
scribed, is the “ Cantalupe,” so called from a 
place about fourteen miles from Rome, the 
country seat of the Pope, where this fruit has 
long been cultivated. Tim variety i3 stated 
to have been brought hither from that part of 
Armenia which borders on Persia, where it 
grows in the greatest perfection and abund¬ 
ance. The flesh of this melon when fully ma¬ 
tured, is delicious, and may be eaten with 
safety without injury to the dyspeptic or those 
of the weakest stomachs. The form of cauta- 
lupes is generally roundish with a rough, wa¬ 
tery, or netted outer rind or skin. The size of 
the plant is rather small, and the flesh, for the 
most part of a yellowish color, though with 
some it is green .—Patent Offlice Repart. 
The perfume of flowers may be gathered, 
according to the Scientific American, in a 
very simple manner, and without apparatus. 
Gather the flowers with as little stalk as pos¬ 
sible, and place them in a jar, three parts full 
of olive or almond oil. After being in the oil 
twenty-four hours, put them into a coarse 
cloth, and squeeze the oil from them. This 
process with fresh flowers, is to be repeated 
according to the strength of perfume desired. 
The oil being thus thoroughly perfumed with 
the volatile principle of the flowers, is to be 
mixed with an equal quantity of pure rectified 
spirit, and shaken every day for a fortnight, 
when it may be poured off, ready for use. As 
the season for sweet-scented blossoms is just 
approaching, this method may be practically 
tested, and without any great trouble or ex¬ 
pense. It would add to the cultivation of 
flowers. 
Large Lemon.— Rev. Mr. Dexter brought 
into our office yesterday, a lemon, grown in 
the hot-house in the Seminary grounds meas¬ 
uring 9 by 14)A inches, weighing fourteen 
ounces. 
The tree which bore this sour customer, had 
several others nearly as large, and in different 
stages of maturity. The lemon is a curious, 
know nothing concern. While some branch¬ 
es have ripe fruit, others have lemons half 
grown, while still others are just “green” 
enough to be in blossom .—Le Roy Gazette. 
In order to succeed well, select a good 
piece of land for it, and then procure good 
trees, and not be afraid of spending a little 
time and pains with them. Some six or seven 
years ago, a man applied for some apple trees 
to set out a small orchard. He inquired how 
long it would be before they would begin to 
bear ; I told him it was very much like rais¬ 
ing pigs. He might take a pig from the litter, 
tend it well, and he could soon make a hog of 
it: or he might give it just enough to keep it 
along, and stunt it, and it would take a great 
while to make a hog of it. 
Some three years after that I passed by his 
orchard about the last of June, and the grass 
was in the blow, growing close to the bottom 
of the trees. Now when a man saves a little 
grass in this way, he puts me in mind of the 
maxim of saving at the spile and losing at the 
bung ; I should rather have the trees when he 
bought them, to make an orchard out of, than 
to have them as they are now, and my advice 
to every one is, to manage more wisely, or let 
it alone entirely, for in so doing they lose all 
they do, and have to go without apples.— Me. 
Farmer. 
There have been recently imported by the 
Patent Office from France cuttings of several 
varieties of the prune, which have been dis¬ 
tributed in those sections of the Union most 
free from the ravages of the Curculio. 
In grafting, take care that the bark of the 
graft and the bark of the stock meet and join 
on one side. 
lomeMic foiioing. 
Railroad Cake.—One cup of white sugar; 
one cup of flour ; two tablespoons melted but¬ 
ter ; three eggs ; one teaspoon lemon essence. 
All ingredients stirred in together, and baked 
in a long narrow tin. 
Bird’s Nest Pudding. —Pare and quarter 
tart apples and place them in a buttered 
square tin ; then make a batter of three eggs ; 
one cup of cream ; half cup of sour milk ; one 
and a half teaspoons of saleratus, and a little 
salt. Pour the batter over the apples, and 
bake thirty-five minutes. Leono. 
CARE OF CARPETS. 
Nothing is so soon observed on entering a 
room as the carpet. If that is nice and cleaD, 
there will be an air of comfort about the 
room, however plain the furniture may be. 
On the other hand, if there is a shabby and 
soiled carpet on the floor, if it is all askew, 
and half put down, the room will look unin¬ 
viting and cheerless, even if the furniture is 
covered with damask. It is better to have no 
carpet rather than one that is ragged and 
filthy. 
With proper care carpets can be made to 
last a long time. In the first place, moths 
must be guarded against. Every crack in the 
floor ought to be filled with putty, and well 
dried. If there is not time to dry the putty, 
papers can be laid over it. Carpets should 
never be laid next the floor. The sand wears 
them out if they are. A little straw or soft 
hay scattered on the floor does very well, but 
old straw matting, or drugget, or an old wool 
carpet, does better. For very nice carpets, 
cotton batting, tacked between coarse, un¬ 
bleached cotton, is the best thing that can be 
used. Experience has proved to me that car¬ 
pets wear a third longer for being wadded.— 
The dust goes through to the floor ; and the 
carpet needs much less sweeping than it other¬ 
wise would. A little damp grass or brown 
paper sprinkled on a carpet when it is swept, 
saves the wear of it. For a nice carpet a 
broom should be kept which is not used for 
other purposes. Every spot should be washed 
off as soon as seen. 
Wool carpets should be taken up and 
shaken once a year, and, if the room is a 
common one, twice or more. Whenever a 
carpet is taken up it should be carefully ex¬ 
amined, and if any places are burned or worn 
they should be carefully darned with the rav- 
ellings to match. A carpet can be saved very 
much by guarding the entrance doors with 
mats, Ac., especially the door leading from the 
kitchen. Where there is a small entry be¬ 
tween the kitchen and a carpeted room, it is a 
good way to cover the entry thickly with 
straw, and put over it a piece of carpet or 
drugget. Even cotton carpeting will wear a 
long time over straw. This is much better 
than mats to take the dust from the shoes.— 
Get a large pattern, so as to have some left to 
repair with. Much can be done by turning 
and mending carpets to keep them looking al¬ 
most as well as new .—American Agriculturist. 
To Preserve Smoked Meat. —IIow often 
are we disappointed in our hopes of having 
sweet hams during the summer ? After care¬ 
fully curing and smoking, and when sewing 
them up in bags, and white-washing them, we 
find that either the fly has commenced a fami¬ 
ly in our hams, or that the choice parts round 
the bone are tainted, and the whole spoiled. 
Now, this can be easily avoided by packing 
them in pulverized charcoal. No matter how 
hot the weather, nor how thick the flies, hams 
will keep sweet for years. The preservative 
quality of charcoal will keep them till charcoal 
itself decays. 
Butter, too, put in a clean crock, and sur¬ 
rounded by pulverized charcoal, will never be¬ 
come rancid. Try it.— Exniangc. 
ttjMtt %xts, h. 
LIST OF PATENTS 
Issued from the United States Patent Office fear the toeek 
ending May 1, 1855. 
W. J. Von Kammerhueber, Washington city, D. C., im¬ 
provement in projectiles. 
Abner Whiteiey, Springfield, Ohio, improvement in ar¬ 
ranging shafts and pulleys at an angle. 
R. 11. Wade, Wadesville, Va., improvement in lubrica¬ 
tor. 
J. Wilkinson, Hopewell Cotton Works P. O., Penn., 
mprovement in self-loading and unloading carts. 
John E. Wootten, Philadelphia, Pa., improvement in 
regulating the discharge or exhaust steam in locomotives. 
Nathan Ames, Saugus, Mass., assignor to Samuel Green, 
of Lynn, Mass., improvement in tool for polishing leather 
and morocco. 
Elizabeth A. Stillman, New York city, administratrix 
of Alfred Stillman, deceased, improvement in furnace for 
burning bagasse. 
James Temple, Birmingham, Pa., assignor to Israel 
Ward and James Temple, improvement in the auger for 
boring fence posts. 
E. A. Tubbs, Hampton, N. H., assignor to E. A. Tubbs 
and H. T. Croxon, of Dorchester, N. H., improved saw 
for sawing firewood. 
William Apperly, Louisville, Ky., improvement in tick¬ 
et register for railroad cars. 
John R. Adams, Port Jervis, N. Y.. improvement in fire 
engine. 
William Ashton, Middletown, Ct., improvement in bul¬ 
let moulds. 
H. and M. Blake, Hartland, Vt., for clothes-pin ma¬ 
chine. 
Chauncey Cowdry, Orrin Tolls, and C. C. Tolls, Ithaca, 
N. Y., improvement in wheelwrights’ boring and tenon¬ 
ing machine. 
Charles Campbell, California, for processes for purifying 
and cleansing wheat. 
John How, Deer Creek, Mich . for machine for bundling 
fleeces of wool. 
J. B. Hurt. Nottoway co., Va., method of applying ec¬ 
centric wheel to water power. 
Laroy Litchfield, Southbridge, Mass., improvement in 
shuttles for looms. 
Ezra P. Marble. New Worcester, Mass., improved loom 
shuttles. 
Clement Russell, Massillon, Ohio, improvement in horse 
powers. 
Presley Raines, London. Ohio, improvement in corn 
planters. 
John Schneider, Rochester, N. Y., improved alarm at¬ 
tachment for door locks. 
David Russell, Drewersburg, Ind., improvement in 
window sash supporter. 
John A. Smith, Clinton, Mass., andS. E. Pettee, Foxbo- 
rough, Mass., improvement in making paper bags and 
envelopes. 
G. E. Davis, Lowell, Mass., improvement in bench plane 
stock. 
Thomas Firth, Cincinnati, Ohio, for alloys for journal 
boxes. 
James Fleming, Portsmouth, Va., method for sawing 
o!f piles under water. 
C. L Harsen and M. R. Braiiey, Norwalk. Ohio, improv 
ed farm gates. 
T. J. Hall, TawakanaHills, Texas, for gang piows. 
John and Jacob Hartshorn, Boston, Mass., improved 
spring rollers for curtains. 
Warren Holden, Philadelphia, Pa., improvement in 
hoot and shoe stretchers. 
H. B. Horton, Northville, Mich., improvement in boot 
crimping machines. 
Eben Hoyt, Chelsea, Mass., for projectile for firearms. 
Matthew Spear, Bowdoir.ham, Maine, improvement in 
miter box. 
S. P. Smith, Half Moon, N. Y., improvement in clamp 
ing sash. 
G. W. Stedman, Vienna, N. J.. improvement in sewing 
machines. 
Jeremiah Stever, Bristol. Ct., improvement in machines 
for burnishing metals. 
W. R. Thompson, Cieveland, Ohio, improved furnaces 
for heating wrought iron wheels for forging. 
the top, and then lifted up by means of a 
windlass : the metal is then poured out upon 
an iron table, and pressed into shape by means 
of a ponderous roller. This table is five feet 
wide by 14 feet in length. At first the metal 
is of a white heat, but it changes by rapid 
transition to a beautiful burnt sienna color, 
and so remains for some moments. It is then 
run on a slide into the oven, where it remains 
in the proportion of two days and a half to 
the quarter inch in thickness. The operation 
of casting occupies about one minnte to each 
plate.— N. Y. Tribune, March 12. 
Water Works.— Most places of any mag¬ 
nitude have either in operation now, or are 
moving in the matter of a full supply of wa¬ 
ter. Cleveland will soon be furnished, and 
it appears that Zanesville, Ohio, has been in 
the receipt of the all important fluid for seve¬ 
ral years. The water works at Zanesville 
were constructed in 1842, with a reservoir 
containing about one million of gallons. It 
is about one-half a mile from the river, and on 
an elevation therefrom of about 180 feet. In 
1851-2 an additional reservoir was made con¬ 
taining about two and a half millions of gal¬ 
lons. The entire length of pipe now in use is 
about nine miles—from two to ten inches in 
diameter. The entire works cost about eighty- 
live thousand dollars. 
AMERICAN PLATE-GLASS MANUFACTORY 
To Restore Color in Prints. — A little 
alum dissolved in the rinse water will restore 
green or black. A little vinegar added to the 
rinse water ’(Till restore red.— Ohio Cult. 
At the corner of North Sixth and First- 
sts. in Williamsburgh, on the 1st of February 
last, there was a vacant spot of ground.— 
American enterprise has been there, and now 
there is in operation upon that lot the first 
American Plate-Glass Manufactory, with fur 
naces and appurtenances capable of making 
plates ten feet wide by twenty feet long, and 
from one-fourth to two and a half inches thick. 
A plate ten feet square can be made so strong 
that it will hold a ton weight, and so clear 
that we could read the fine print of The Tri¬ 
bune through a piece four inches thick. It is 
a singular fact that the best English plate- 
glass is made from American sand. This 
company have obtained their best sand from 
Cheshire in Massachusetss. They have also 
used sand from Deleware and New-Jersey, but 
are now experimenting with material from a 
locality nearer home, where it is sufficiently 
abundant to supply the world, and those in¬ 
terested think they will be able to produce 
glass so cheap that it will come into general use. 
On the afternoon of Thursday last the first 
great plate ever cast in America wa3 made at 
this establishment. To celebrate the event the 
proprietors invited many gentlemen from this 
and the adjoining cities to be present. The 
upper end of the factory was decorated for 
the occasion with bags, bouquets and emblems. 
A table and seats were provided for the guests, 
at the end of which was a raised platform for 
the Chairman, surmounted by the national 
flag, and draped with streamers and green 
boughs interwoven. Branches of trees and 
wreaths of artificial flowers were pendant from 
the roof, and festooned tlie supporting pil¬ 
lars ; and the effect of this ornamentation was 
heightened by the performances of an excellent 
band of music, which discoursed sweet sounds 
during the exercises of the day. 
The mechanical resources of this establish¬ 
ment are very extensive. There is one fur¬ 
nace which has 12 pots, holding GOO pounds 
of metal each. These pots are made of clay 
imported for the purpose, and made up on the 
premises. There are 12 ovens 18 feet wide 
by 40 feet in length, and holding each 12 
plates. When the pot containing’ the heated 
metal is taken from the oven it is scraped and 
cleaned of the scum which has accumulated on 
CANALS AND RAILROADS OF NEW YORK. 
The first railroad constructed iu this State 
was the one between Albany and Schenectady, 
fifteen miles long, which was projected in 1826, 
and completed in 1830. The progress of rail¬ 
roads was somewhat slow after the first one 
was built, for the Central line through the 
State was not completed until 1843. At 
present we have two State lines of railroads, 
the Central, and the New York and Erie, and 
it seems they have injured the canal freight 
trade (a little) during the past year. In order 
to increase the revenue of the State, it has 
been proposed by the Governor to levy a tax 
on railroad freight, in order to make up the 
deficiency of loss from canal revenues ; in other 
words, to make the railroads pay the rent of 
the canal. Mr. Clark, State Engineer, points 
out the absurdity and foolishness of such a 
proposal. It would tend to injure the com¬ 
merce of New York, and divert it into other 
channels. There is a mile of canals and rail¬ 
roads in New York for every three miles of 
square territory in the State. Mr. Clark 
advocates the early completion of the Erie 
canal enlargement; and in this he is right,— 
It is a most absurd policy to have a little bit 
here, and another bit there, of this work com¬ 
pleted, and not the whole of it, when all of it, 
as a whole, is required to be enlarged before 
its benefits can be experienced. 
It cannot be disguised, however, /that a 
large portion of the interior carrying trade of 
New York, from the great West, now goes 
through by the completed Pennsylvania lines 
of railroad, and down through Lake Ontario. 
Merchandise will go by the most favorable and 
economical routes—nothing can prevent this. 
The only way to increase the commerce of any 
country, is to increase its facilities for the 
cheap transport of merchandise.— Sci. Am. 
SPURIOUS PORI WINE. 
A London paper gives the following ac¬ 
count of the manner in which spurious port 
wine is manufactured : 
When port is required to be manufactured 
two separate processes are deliberately and sys¬ 
tematically gone through; first, the wine it¬ 
self is made, and then the bottles are prepared 
into which the liquor is to he transferred.— 
When the mixture itself is deficient in the fra- 
grancy peculiar to the grape, a bouquet is 
contributed by means of sweet-scented herbs, 
by orris-root, elder flowers, or laurel water. 
A vinous odor is sometimes imparted by 
small quantities of the liquid known as the 
“ oil of wine.” Thj pleasant juice of the sloe 
imparts a port-like roughness to the compound, 
and saw-dust or oak bark effect the same pur¬ 
pose. A fruity taste is given by a tincture of 
raisins, and the rich ruy color has probably 
once flowed in the vessels of the sandle-wood 
tree. 
But the bottles have to be crusted. This is 
done by tincture of catechu and sulphate of 
lime. The corks are steeped in a decoction of 
Brazil wood and the very casks are prepared 
with a layer of cream of tartar, which is 
formed at the bottom in glittering crystals.— 
Thus a pipe of port which was young in the 
morning, is made to fall into extreme old age 
in the course of the afternoon. These are no 
exaggerations, and the following has been giv¬ 
en as the chemical analysis of a bottle of port 
wine, though for obvious reasons, we suppress 
quantities :—Spirits of wine, cider, sugar alum, 
tartaric acid, and a decoction of logwood. In 
most instances, when the wine is not manufac¬ 
tured in this country, the consumer is vetizn- 
ized by a three-fold adulteration. The ex¬ 
porter adulterates, the importer adulterates, 
and finally the retail dealer adulterates. 
HOW SMOKE IS USED IN LONDON. 
Statistical facts tell us that there are up¬ 
wards of 3,000,000 tons of coals borne into 
London by sea and railway, and that some¬ 
where about one-third of this amount is there 
consumed in furthering the ends of manufac¬ 
turing industry. Now, it is a well known fact, 
established by practice, that by the better con¬ 
sumption of smoke, and obtaining more per¬ 
fect combustion, 20 per cent, of fuel is saved; 
hence 20 cent, on 1,000,000 tons, amounts to 
200,000 of coal saved annually to the nation, 
and that, at an average cost of £1 per ton, is 
£200,000 saved to the metropolitan proprietor 
of furnaces and manufactories, which would 
otherwise pass off iu smoke, contaminating the 
atmosphere. According to thi3 calculation, it 
may be taken as a two-fold and total saving 
of £400,000 per annum; and that without re¬ 
garding it in a sanitary point of view, for aa 
already the improved appearance of the Lon¬ 
don atmosphere is distinctly observable, it is 
unnecessary to point out the injury inflicted on 
the public health, or the pecuniary loss we sus¬ 
tain in the apparently trivial matter of soap, 
and wear and tear of linen, by the deposit of 
the large amount of carbonaeious matter al¬ 
ways present in the atmosphere, inasmuch a3 
smoke cooled is soot, but when heated to 600° 
Fahrenheit, becomes highly inflammable gas, 
and is consumed; therefore, every wreath of 
smoke that curls up a chimney is fuel wasted. 
The largest file probably ever heard of has 
been made by Mathew Bentley, of Williams¬ 
burgh, N. Y. The file is hand-cut, hard tem¬ 
pered, forty-five inches long, and two inches in 
diameter. It is to be used in constructing the 
engines of the steamer Niagara. 
