391 
r? "<*/•*»* mu i 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL, LITERARY ANT) FAMILY NEWSPAPER 
wjrarfr anil (iarfotn. 
TRENCHING GARDEN SOILS. 
No spot is lit for the cultivation of fruits, 
vegetables or flowers, unless it possess a deep 
and well-drained soil. As usually cultivated, 
©ur fields possess only about six inches of 
mold — a depth totally inadequate to the 
growth of fruit trees and the production of 
tap-rooted vegetables. Such shallow soils are 
sure to suffer from extremes of wet or drouth 
—the garden is either dust, or mortar, accord¬ 
ing to the state of the weather for the time 
being. In the preparation of plots for small 
gardens, where there is not room for the 
profitable use of the subsoil plow, the opera¬ 
tion of trenching does the work np thoroughly 
and well. Though now late in the season, 
it can be done at any time before the ground 
is frozen hard, even if it is December. 
The work is thus performed:—Upon one 
side of the ground to be deepened and pulver¬ 
ized, a trench two feet wide and at least two 
feet deep, is cut with a spade—the earth 
therefrom being removed to the opposite side 
of the plot. The trench is then widened two 
feet, the soil removed over the whole surface 
to one spade’s depth at a time, beiDg placed 
in the trench first dug, and of course in an 
inverted position. The operation is repeated 
until the whole space is dug over two feet 
deep, and the soil from the first trench serves 
to fill the last. Sometimes after the top-soil 
is removed, the subsoil is loosened up and left 
in the trench, and the top-soil from the next 
trench thrown over it, and so on. 
On poor soils, it is well to add a coat of 
manure between each layer of earth ; in this 
case, the digging should be repeated- in the 
spring, so as to mix the soil and manure 
thoroughly together. Let the fertilizer used 
vary with the character of the soil, and it will 
serve also as a mechanical amendment. For 
sandy soils, add not only gocd barn-yard ma¬ 
nure, but clay, ashes, &c., which will serve to 
give it greater consistency ; and for heavy 
soils, sand and mucky manures are best, to 
make the soil more loose, porous, and better 
adapted to garden purposes. 
Many gardens are ppaded over every fall— 
their arrangement not admitting of the use of 
the plow. There is a right and a wrong way 
to do this—the one of much less benefit than 
the other. The one thoroughly inverts the 
soil at least eight inches deep, the other push¬ 
es the spade in diagonally, and stirs only 
about four inches. The latter, perhaps, leaves 
the surface in handsome order; but the rough¬ 
er it is, the greater the amelioratipg and en¬ 
riching effect of the frost upon it. 
THE GRAPE BEETLE. 
Last September, 
for the first time we 
observed on our 
grape vines several 
large beetles, which 
we take the liberty 
to designate as 
above. They are 
nearly an inch in 
length, and of handsome brownish yellow color, 
with three distinct black spots on each wing- 
case, and two on the thorax. They were 
oliDging to the leaves, and do not take wing 
very readily—or rather we could not easily 
frighten them in to it—but make a loud hum¬ 
ming or buzzing sound when flying. We find 
this insect figured in the Patent Office Report 
for 1854, as the “ Spotted Pelidnota,” ( Pelid- 
nota punctata.) But little appears to be 
known of its habits or character. 
The Pelidnota has been suspected of being 
the cause of the immature clusters of grapes 
sometimes found in the ripe bunches the stem 
or branch on.which the unripe grapes appear, 
being girdled by some insect. The matter 
deserves further investigation, and we make 
this notice, and copy the drawing, to promote 
that desirable end. The larva- are said to feed 
on rotten wood, and it is only in their perfect 
or beetle state, that they are found on the 
grape vine. Additional information is solic¬ 
ited. 
NOTES ON PEARS GROWN ON QUINCE STOCKS. 
Doyenne d’Ete .—This is one of the earliest 
pears cultivated, and, by most Pomologists, 
is pronounced “ first rate,” but my experi¬ 
ence does not corroborate this opinion. It 
fruited with me, for the first time, last year, 
and was worthless—astringent and flavorless, 
although carefully house-ripened. It fruited 
again this season, and was again worthless. 
But, as so many who have tested it say that 
it is really a good pear, but sometimes lacks 
flavor >n young trees, or in wet seasons like 
the la >t—(by the by, very few early pears 
came up to their usual standard of flavor the 
past season on that account.) I shall try it 
again before pronouncing it of no value. 
It is a beautiful little pear, and very pro¬ 
ductive—ripening usually about the 20th of 
July. This reason it did not ripen until 
Aug. 3, and in fact all kinds of pears were 
at least two weeks later this season than 
usual. 
Julienne. —This ripens soon after the Doy¬ 
enne de ete, is small lo medium size, and very 
productive, both on pear and quince, and may 
be classed as good, though not often first rate, 
but is nearly worthless if allowed to ripen on 
the tree, and should be house-ripened — that 
is, it and in fact all summer pears should be 
picked as soon as fuliy grown, and from one 
to two weeks before they would ripen on the 
tree, and kept in a cool, dry place—if dark, 
all the better. This is what is termed house- 
ripeniDg. 
Beurre Giffard .—In my opinion there is 
no better early pear ihan this, if it even has 
its equal. It usually ripens about the first of 
August—this season August 15—is medium 
size, melting and delicious, and should find a 
place in every collection, however small. It 
is rather a straggling, slender grower, but if 
well shortened-in every season, (as all pears 
on quince stocks should be,) it will make a 
fine dwarf standard. It bears young, and is 
very productive. 
The Bartlett is too well known to need 
“puffing.” It is one of the very best kinds, 
r ipening the first of September, and should 
find a place in every garden. 
Doyenne Bonssoch. —A large, good pear, 
ripening the last of Sept.; not as productive 
as some other kinds, and sometimes liable to 
rot at the core, but worthy of general culti¬ 
vation. 
The White Doyenne, or Virgalitu, like the 
Bartlett, needs no praise. Its melting, deli¬ 
cious flavor and great productiveness, render 
it a universal favorite. It ripens in October 
and November. 
Swans’ Orange .—About this there is a di¬ 
versity of opinion. It is a large and fine 
looking pear, and very productive. Some 
that I gathered this season before they were 
fully ripe — so green that they shriveled 
slightly—were first rate, meltirg and spright¬ 
ly ; whilst some that remained on the tree 
until fully ripe, were scarcely third-rate— 
flavorless, gritty and astringent. This fact 
may account for the difference of opinion re¬ 
specting its quality. More anon. r. b. w. 
THE COEEEE TREE IN MAINE. 
Mr. Editor :—In your valuable journal of 
the 17th ult., at page 367,1 find an article 
headed as above. It sets forth that “ Mr. 
Drew, of the Rural Intelligencer, says, that a 
friend of his, in the town of Mt. Yernon, has 
for the last three jears raised the coffee plant 
in the open air, from seeds brought from Cuba. 
It grows about two feet high, and produces 
its berries (?) in pods something like peas.” 
I do not know who Mr. Drew of the Rural 
Intelligencer is, nor the character of his pa¬ 
per, but having the family name of Eural, 
did not k now but it might bs so nearly con¬ 
nected with yours as to be ergaged in the 
same cause, that is, distributing correct and 
valuable information to farmers and gardeners 
generally ; and knowing that the reputation, 
and consequently the success of such a paper, 
depends on not admitting anything into its 
columns that is calculated to mislead any of 
that class for which it is intended, I have 
thought proper to refer your readers back to 
that subject. 
Some of your readers may have disagreea¬ 
ble recollectiecs of the Morns Multicaulis, 
Rohan Potatoes, and Chinese Tree Corn, which 
were highly recommended by many short¬ 
sighted editors of Agricultural papers, so that 
those leeches, that feed upon the agricultural 
community, were enabled to sell their Multi¬ 
caulis buds at six cents, and ears of Chinese 
Tree Corn, and Rohan Potatoes at twenty- 
five cents each. 
I was reminded of these speculations after 
reading several articles in agricultural papers, 
recommending the China Pea, and this kind 
of coffee, which means the same thing ; those 
selling it as China pea, recommend it as hav¬ 
ing been brought from China, while those 
who sell it as coffee, say it was brought lately 
from Cuba. It has been hawked through the 
country, and sold as h : gh as three cents the 
seed. I raised it forty years since, as it was 
then recommended as a substitute for coffee, 
but I found it no better than the common pea. 
The coffee belongs to the fifth class— Pen- 
tandria Monogynia of Linn.kus, 1st order, and 
genus Coffea, of which there are two species 
—arabica and occidentalis —one a native of 
various parts of Asia, and the other of the 
West Indies. Arabica is an erect, conical 
shaped low tree, with a light brown bark, op¬ 
posite, oblong, wavy, shining, light green 
leaves—flowers in clusters at the base of the 
leaves—white, of grateful odor, but of short 
duration ; berries green, red when folly grown, 
and black when ripe—introduced into Eng¬ 
land in 1696 ; flowers five cleft. 
The plant in question belongs to the I7th 
class, Deadelphia, 4th order—genus Cicer, or 
chick pea—species arictum, from the resem¬ 
blance of the seed to a ram’s head—grows 
from one to two feet high, is a native of the 
south of Europe, and is an annual plant— 
pods generally o*e sided, and downy. Al¬ 
though a native of Europe, it is not there 
considered worthy of field or garden culture, 
and I think it is not in this country. a. 
New Iiayeo, Oiwego Co., N. Y., Nov. 24, ’65. 
KEEP MICE FROM APPLE TREES, 
Gtrbat destruction is sometimes made of 
apple and other fruit trees, during the winter, 
by mice. These little peets becoming hungry, 
burrow aloDg under the snow in search of 
food, or if there be no snow—they make an 
“underground railroad” beneath the grass, 
if the trees stand in a grass lot, and coming 
in contact with an apple tree, for instance, 
gnaw the bark off, sometimes all around it, so 
as to girdle it completely. Various expedi¬ 
ents have been adopted to prevent this. Some 
wrap around the trees birch bark or tarred 
paper, or shavings of leather. Some bore 
auger holes into little blocks of wood, into 
which they put poisoned meal, placing them 
at the foot of the tree so as to poison the var¬ 
mints to death, when they come there and eat. 
The editor of the Country Gentleman gives 
the following very simple method of ten years 
experience, and which, he says, in thousands 
of applications, has never in a. single instance 
failed. It consists, “ says he,” in nothing 
more than throwing up with a spade, late in 
Autumn, a small mound of earth at the foot 
of each tree, about ten inches or a foot high, 
the earth to be in close contact with the tree. 
This remedy, even in grassy fields, much in¬ 
fested with mice, has fully succeeded. When 
these animals, in their progress under the 
snow, reach the steep bank of fresh earth, 
their course is immediately arrested, and they 
always turn and travel in some other direc¬ 
tion. One man with a spade will secure 
hundreds of trees in a day, and then it is lev¬ 
elled down again in the spriDg.— Maine Far¬ 
mer. 
lomcstk €tmm. 
A GOOD CHRISTMAS PUDDING. 
Soyer, the celebrated cook, says that the 
following recipe, if closely followed, would, at 
this festive season of the year, save tons of 
fruit .and other expensive ingredients, which 
are partly wasted for the want of knowing 
how to turn them to the best advantage.— 
This pudding will not cost more than 33 cts, 
and will be found sufficient for eight persons 
after a Christmas dinner. Carefully prepare 
the following, previous to mixing the pud¬ 
ding : 
Four ounces of stoned raisins, four ounces 
of sultanas, half a pound of well cleaned cur¬ 
rants, half a pound of beef suet chopped fine, 
two ounces of powdered white sugar, two 
ounces of flour, half a pound of bread crumbs, 
twelve bitter almonds blanched and chopped 
small, half a nutmeg grated, two ounces of 
candied citron, the peel of half a small lemon 
chopped fine, separately, put in a basin, break 
over four eggs, and add half a gill of brandy. 
Mix these all well the evening before wanted, 
cover over till the morning, and when all is 
prepared, add half a gill of milk ; again well 
stir your pudding ; slightly butter a cloth, 
sprinkle a little flour over, put it in a basin, 
pour in the mixture, tie your cloth in the 
usual way, not too tight; put in half a gal¬ 
lon of boiling water, add more now and then, 
if required ; let it simmer two hours and 
thirty minutes, turn out of cloth, and serve 
on a hot dish. Serve plain, if preferred, or 
with the sauce only. After which, when at 
the dining-room door, pour round a gill of 
either brandy or rum, which set on fire with 
a piece of paper ; place the dish on the table, 
let burn half a minute, and pour the following 
sauce over from the sauce-boat; after which 
cut seven or eight slices from the puddiDg 
crossways, or according to number, when 
help, and serve very hot. The sauce I prefer 
with it is as follows :—Make half a pint of 
ordinary plain melted butter, rather thick, 
add to it two teaspoonfulls of sugar, the juice 
of half a lemon, and a pat of butter ; stir 
quick, pour over your pudding when very 
hot, or serve the sauce separate in a sauce¬ 
boat. 
Though the above pudding is not very ex¬ 
pensive, it requires a little time and attention 
to no it properly; and well will be repaid the 
housewife who will take the trouble, as above 
described! Note.—In the event of some of 
the ingredients, such as almonds, candied or¬ 
ange or lemon peel, not being obtainable in 
some country places, the pudding wiil still be 
gocd, although not so delicious in flavor. 
Buckwheat Porridge.— Take a quart of 
rich milk, and after boiling it hard, stir in as 
much buckwheat meal as will make it of the 
consistency of thick mush, adding one tea¬ 
spoonful of salt and a table-spoonful of fresh 
butter. In five minutes after it is thick 
enough, take it from the lire. If the milk is 
boiling hard, and continues to boil while the 
meal is being stirred in, very little more cock¬ 
ing will be required. It should be placed on 
the table hot, and eaten with butter and sugar, 
or with molasses and butter. This is some¬ 
times euhed a five-minute pudding ; it is ex¬ 
cellent for children as a plain dessert, or for 
supper. Some add a seasoning of ginger or 
grated Nutmeg before sending it to the table. 
Starch for Linens.—I have seen much 
said about different ways of preparing starch, 
and have tried many with different success.— 
I like the following as well as any : Allow 
ene teaspoonful of starch for each bosom, and 
dilute with cold water, till it is just thin 
enough to stir well, then pour in boiling 
water till it ii cooked. Boil it from twenty 
to thirty miuutes, and it is ready. I some¬ 
times add a small piece of butter or clean tal¬ 
low boiling. Care should be taken not to 
make it too thin at first, with cold water.— 
American Agriculturist. 
v . v fci)amt Jrts, 
LIST OE PATENTS. 
Imted frtm the United Stales Patent. Ofivse far the week 
sndmg Nov. 20, 1855— eaeh hearing that date. 
Timoiliy Bailey, Ballston Spa, improvement in knit¬ 
ting machines. 
Alexander Barns, Ashtabula, improvement in mop 
heads. 
G. W. Bigelow. New Haven, Conn., Improvement in 
cuitirg teeth ef gear wheels. 
J. II. A Biackmann, Ronsdorf, Prussia, Improvement 
in locks 
L. S. Chichester, New York, improvement in cotton 
g ns. 
D. W. Clark, Brid geport improvement in double act¬ 
ing pumps. 
Edward Pierre Fra’Rsinett. and Henri Emile Roboul, of 
Route d’Orieans, Montrouge, Paris, France, for ticket 
holders. Patented in France Feb. 2, 1855. 
T. Henderson, Lowell, machine for printing yarns and 
cloths. 
T. P. Howell and N. F. Blanchard, Newark, improve¬ 
ment in treating leather for enamelling. 
D. W. Hughe-;, New Loudon, Mo., improved method of 
attaching tops to seats of carriages. 
A. A. Marcellua, New York, improvement in potato 
diggers. 
Jos. McCord Philadelphia, policemen’s rattles. 
C. A. McEvoy, Richmond, Va., improvement in rail¬ 
road station indicators. 
John Phin, Rochester, improvement in gun locks. 
Wm F. & Ghas. J. Provost, Selma, Aia., improvement 
in cotton presses. 
C. Rice, Boston, and S. H. Whorp, Roxbury, Mass., im¬ 
proved machine for preparing leather for the manufac¬ 
ture of boots and shoes. 
J. Reiiiy, Hart Prairie, Wis., improvement in harvest¬ 
ing machines. 
F Not-tte and A. Schmidt, Brooklyn, improved mar¬ 
ble sawing machines. 
M. W. S„. John and I. Brown. Leonardsville, N. Y., im¬ 
proved street-sweeping machine. 
Gerard Sickles, Brooklyn improvement in coal sifters. 
G. H. Ih imas, Kingsion Mass , improved method of 
inserting tubes in evaporating pan3, &c. 
L. Young. New York, improvement in revolving meas¬ 
uring wheels. • 
H. Carsley, Lynn, assignor to himself and E. Brown, 
of same placs, improvement in nutmeg graters. 
F. Drew, South Boston, assignor to himself and S. S. 
Gray, of same place, improvement in iifting jacks. 
l! Fingor, Boston, assignor to himself and L. Schell, 
of same place, filtering faucet. 
C W. Van Yhet, FinhkiU Landing, assignor to C, Par¬ 
ker, Meriaen, Conn., improvement in milt grinding cof¬ 
fee &c. 
E. Harmon, Washington, D C.. improved envelopes. 
W. <J. H.ckok. Harrisburgh, improvement in mills for 
grinding apples. 
RENOVATING COTTON WASTE. 
Cotton waste, or the tangled and spoiled 
products of the cotton manufacture, is exten¬ 
sively used in wiping all kinds of machinery, 
and is also deposited in considerable quanti¬ 
ties in the “ boxes ” of cars and locomotives, 
in which situation it serves as a spot ge for 
keeping the axle sufficiently lubricated. No 
other substance has been found so desirable 
as cotton waste for this purpose, and the price 
of the article fluctuates slightly with the in¬ 
creasing demand and variable supply, but for 
the last few years has been about nine to nine 
and a half cents per pound by the tun. 
Several efforts have been made to renovate 
and cleanse the old and saturated waste, but 
until lately without success. The article has 
refused to assume a state fit for farther service 
on machinery, and the expense of preparing 
it for the paper manufacture has exceeded its 
final value. The Erie Railroad consumes in 
this manner ninety tuns per annum, but a 
method has lately been invented by Mr. Chas. 
D. Cooper, a car-inspector in the employ of 
that company, which promises to revolution¬ 
ize the wasteing business entirely. Mr. C. 
has erected a small establishment near the 
Port Jervis depot, where the ancient and de¬ 
generate material, although foul as the heart 
of a rumseller, may be completely regenerated 
at an expense of only about one and a half 
cents per pound. There are two species of 
foul waste — one, that which has been used 
for wiping machinery until its pores are 
pretty well filled with bad oil, iron filings, 
chips* and dust; the other waste which has 
been kept saturated in oil in the axle box until 
the oleaginous fluid has become “ gummy ” or 
hard and sticky. 
The first class makes only clean waste after 
going through the necessary manipulations, 
bat the box-waste makes oii and soap as well 
as waste, so that what was originally a nui¬ 
sance becomes, like a dead horse in the hands 
of the Parisian dealers, a very considerable 
source of revenue. Box-waste is first subject¬ 
ed to a great compression in a hydraulic press, 
and the drippings are, or may be clarified into 
clear and transparent oil. The dry mass is 
next treated with a suitable aiealine solution, 
and a kind of soap is produced, which is, 
however, principally consumed at a later stage 
in washing the fibrous material. Steam is 
liberally employed in warming, and the mass 
is finally rinsed by machinery, dried and 
“ picked ” or beaten into a condition actually 
superior for some purposes to the new materi¬ 
al fresh from the mill. Mr. Cooper is about 
patenting his process, which, although affect¬ 
ing but a comparatively small item of expen¬ 
diture, adds sensibly to the minor economies 
of modern railroad management. —New York 
Tribune. 
Great Ocean Steamers. — The Persia 
steamship, belonging to the Cunard line, re¬ 
cently launched at Glasgow; the Adriatic, 
belonging to the Collins line, and the New 
York, belonging to C. Vanderbilt, bow build¬ 
ing in this city, will be, when completed, the 
largest in the world. They will be about 5,- 
000 tons burden eaeh, and will afford ample 
opportunity for proving the quality of each 
in the contest for the mastery of the Atlantic. 
The hull of the Persia is of iron, and her en¬ 
gines are to be the side lever kind. The 
Adriatic and New York are being built of 
timber. The former is to have large oscillat¬ 
ing engines. 
Cutting Piled Goods. —G. Why&tt, of 
Okenshaw, EDg., has obtained a patent for 
causing the bed plate, with its straight edge, 
to be raided and depressed alternately, in order 
to present the pile of the cloth closer to the 
cutting shears at such places and at such in¬ 
tervals as may be desirable, to produce the 
effect of strips in the pile or velvet by cutting 
the pile shorter in places so presented to the 
shears. This is a very simple improvement to 
effect the object specified. 
THE EXIT RIFLE. 
This is the Dame given to a self-priming, 
breech loading Mime rifle, recently invented 
by Mr. Joseph C. Day of Hackettstown, N. 
J., and patented in England and France as 
well as this country. The self-primiDg appa¬ 
ratus may be attached as well to the ordinary 
government rifle, and may be properly con¬ 
sidered first as a distinct invention. The 
passage for the caps is capable of containing 
e -gRt.7> which in turn are thrust forward mod¬ 
erately until the hammer is within half an 
inch of the nipple, when one is sent “ flying” 
into a suitable semi-cylindrical cavity, and 
immediately forced down upon the nipple 
and discbarged. There is no “ sear-spring” in 
the lock—the main-spring being made to 
serve all purposes except such as relate to 
the self-priming mechanism. In this latter 
thereare two small springs—one to catch in 
cavities in the side of the channel and pre¬ 
vent the retreat of the caps as they are forced 
forward by each movement of the hammer, 
and the other confines the forward cap until 
a sufficient amount of the valuable quality 
termed “push ” i3 acquired to send it rapidly 
and certainly into its proper place. 
The loading is effected by allowing the 
barrel slightly to “ see saw.” Imagine the 
barrel of the piece suspended on trunnions 
like a cannon (except that the trunnions are 
within about four inches of the breech)—the 
barrel being kept in line with the breech by 
the aid of a close-fitting riDg which covers 
the joint. When wishing to load, the ring is 
drawn back by the aid of a false trigger, and 
the barrel at once presents an open end to 
receive the charge. A slight jerk now shears 
off the cartridge and brings the barrel again 
into line, when the ring springs forward and 
per fee-a the joint. The provisions for hold¬ 
ing the trunnions and limiting the play of the 
barret are very strong, simple and light, and 
the whole, lock and ail, are finally secured by 
the aid of one single screw.— N. Y. Tribune. 
GIGANTIC PROJECT 
A proposition to turn the Ohio River into 
a sleek-water navigation, has been submitted 
to the Pittsburg Board of Trade, and ear¬ 
nestly recommended by that body. 
From Pittsburg to the month of the Ohio 
is about 977 miles, with an aggregate fall of 
455 feet. 
It is assumed that to convert the entire 
river into slack-water, would require only 
fifty locks, of an average lift of 8)4 feet, 
which would create pools of an average 
length of— Miles. 
Between Pittsburg and Wheeling 10 
Between Wheeling and Cincinnati . 17 
Between Cincinnati and Louisville 25 
Between Louisville and Portland,(falls) 1 
Between Portland and Evansville 49 
Between Evansville and Cairo 27 
The average fall of the river from Pitts¬ 
burg to Cairo, is a small fraction over 44-100 
of a foot to the mile, so that not more than 
the proposed number of locks will be neces¬ 
sary. There are few canals in the world, of 
any considerable length, with so small an 
amount of lockage in proportion to their 
length. 
The Ohio River, so deepened and slackened, 
would be converted into the most stupendous 
and capacious canal in the world. Forming, 
as it does, the principal link in the chain of 
communication between the Atlantic States 
and the Great West, and traversing, as it 
does, a thousand miles of country of unsur¬ 
passed fertility and productiveness, it would 
be folly to attempt to assign limits to the 
amount of tonnage that would float upon its 
bosom. 
The estimated eo3t of the work is from 
seven to ten thousand dollars per mile, or from 
seven to ten million of dollars for the whole 
work, which is supposed to be about half the 
expense of an ordinary canal, or about one- 
third the average cost of a railroad.— Roches¬ 
ter American. 
THE COLOSSAL WASHINGTON MONUMENT. 
The casting of the horse for this monu¬ 
ment, at Munich, is one of the great feats of 
modern foundry, as fifteen tons of bronze had 
to be melted and kept in a state of fluidity 
for several days and nights previously. A 
large fire was applied at these huge masses, 
which required to be stirred at times. When 
the bronze was liquified, an ultimate assay 
was made in a small trial cast, and to height¬ 
en the color, some more copper was added. 
Successively all the chambers through which 
the metal had to flow in the form were cleared 
of the coal with which they had been kept 
warm, and the master examined all the air 
spirals and issues of the metal; the props of 
the tubes were then placed, and every man 
had his duty and place assigned to him. 
Finally, the master, amid the intense ex¬ 
pectation of the many art amateurs present, 
pronounced the words “ In the name of God,” 
and then three mighty strokes opened the 
fiery gulf, out of which the glowing metal 
flowed in a circuit to the large form. The 
sight was magnificent, and in the little sea of 
fire stood the master, and gave his commands 
about the successive opening of the props.— 
Hot vapor poured from the air spiracles ; in 
the conduits, the metal boiled ia waves ; still, 
no decision yet, as the influx of the bronze in 
the very veins of the figure could be but slow. 
At once flaming showers jumped out of the 
air conduits, and the master proclaimed the 
cast to have succeeded. A loud cheer follow¬ 
ed, when the master approached Mr. Craw¬ 
ford, the artist of the Washington monument, 
to congratulate him on his success. Another 
cheer was given to M. de Miller, the chief of 
the royal foundry of Munich, who had person¬ 
ally conducted the work. —London Builder. 
Gloves.— Belgium is the great glove man¬ 
ufactory of the world. It is stated that from 
one establishment last yean, 400,000 dozen 
pairs were exported to England and America. 
There are 3,000 hands employed there. 
