407 
MOORE'S RURAL NEW-YORKER: AN AGRICULTURAL, LITERARY AND FAMILY NEWSPAPER 
(Infer)* afe darkiu 
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BLIGHT IN THE PEAE TEEE. 
In the Rural of December 1st, we stated 
some facts jo reference to the above named 
subject, and gave an instance of fatal blight 
in a peo,r tree during the present season—re¬ 
marking that if we drew our inferences as to 
the causes of the disease from an isolated in¬ 
stance like this, we might conclude it resulted 
from an excess cf moisture during summer, 
or severity of cold during the preceding win¬ 
ter, or both. Bat we are familiar with an 
instance of peat blight under entirely differ¬ 
ent circumstances, and which occurred in the 
fall of 1854, a season, it will be recollected, 
as remarkable for heat and drouth as the 
present one was for excess of rain. 
During the summer of that year, a Duchesse 
d’ Angouleme and a Louise Bonue de Jersey 
pear, both grafted oa quince stocks, were 
struck by blight. They, with half a dozen 
other trees, were planted in an exceedingly 
rich soil, which had been made to the depth 
of eighteen inches by a deposit of scrapings 
from the city streets. The trees were about 
six years old, had made an enormous growth 
of wocd each season, and none of them had 
ever borne, or even blossomed. 
The Duchesse tree was attacked first, the 
blight appearing about midway of a fast 
growing shoot of that season. The owner, 
unfamiliar with the cultivation of the pear, 
but having heard that cutting off the diseased 
portion was the surest remedy, had recourse 
to the knife. He removed the branch below 
the point at which the disease manifested it¬ 
self to the eye, but the virus had reached fur¬ 
ther down, and ere many weeks the whole 
trunk and remaining limbs were diseased be¬ 
yond remedy. 
The blight next showed itself about mid¬ 
way of the central shoot of the Jersey pear. 
This shoot had grown over four feet that sea¬ 
son, and at the point affected the bark shriv¬ 
eled, and the leaves turned black, while all 
above and below were as fresh as ever. Re¬ 
solved to head off the disease this time, he 
laid the axe nearly at the root of the tree, 
aDd cut out the main stem nearly six feet be¬ 
low the seat of the malady, leaving only a 
few of the bottom branches unremoved. 
By this means he saved the tree, and dur¬ 
ing the past season it commenced the re-for- 
anation of a vigorous and handsome top, and 
is now one of the most promising trees o? the 
group. Last spring he sawed off close to the 
ground and grafted the stump of the tree first 
attacked, but it was of no avail; the grafts 
never started, or if they did start they per¬ 
ished before warm weather came on. He 
watched the trees jealously this summer, and 
had a sharp instrument prepared to decapitate 
any one of them the moment the blight ap¬ 
peared ; but no sign of it was manifest dur¬ 
ing the entire season, and his trees, of which 
he is justly proud, have gone into winter 
quarters unaffected. 
How is this discrepancy to be accounted 
for? Last season was warm and dry, and his 
trees suffered, while the one spoken of in our 
previous article escaped unscathed ; but this 
Beason, an exceedingly wet one following an 
unprecedented cold winter, the last named 
perished as if scorched by fire, and the first 
named has never flourished better. One thing 
was established by his treatment, and that is 
this—an early and fearless application of the 
pruning knife is the true remedy for the 
blight. It will not do to hesitate through re¬ 
gret at injuring the looks of the tree, for it is 
better to lose the main stem and save a vig¬ 
orous stock, than to have a favorite tree ut¬ 
terly perish root and branch. 
Good Grape Crop. —I picked and sold 
from forty rods of ground this year 1,400 
lbs. of grapes, at 13 cents per lb., amounting 
to the handsome sum of $182, besides 200 
lbs. that did not ripen. I had one vine which 
produced 80 lbs. It was set as a cutting four 
years ago last spring, and being now a large 
and vigorous vine, I thought I would see how 
much it.,.would bear, but letting it load too 
heavy, none of the fruit was fully ripened.— 
H. P aign, Lockport , N. Y. 
Singular Apple. —An apple was brought 
into the Boston market for the first time the 
present season, from New Hampshire, where 
it has received the name of “No blow.” It is 
a most remarkable apple in its appearance, as 
well as in its character. It is about as near 
square as round, for it is neither. Its shape 
is oblong, and it looks like a dub foot. It is 
a passably good apple for eating or cooking. 
The tree on which it grows stands in a pas¬ 
ture, where it is said to have come up from a 
dropped seed, and never blossoms —the fruit 
rarely having any seed ! Some of the speci- 
oens have little green-coated protuberances 
round the calyx, but they contain no seed.— 
The apple is not entirely coreless, having the 
usual appearance of an apple core in the 
flesh, but wholly without seeds.— Bunker Hil 
Aurora. 
Flowering Plants, especially in the win¬ 
ter, should have but little water, and the 
ground should not be very rich — otherwise, 
they will run to stalks, instead of flowers. 
THE CHERRY CURRANT. 
- 
This currant, which is shown above, is tb.e 
largest variety known, and though not as fair 
in flavor as some others, it3 size, showy ap¬ 
pearance, and the fertility of the plants, ren. 
der it a favorite of the garden. A friend 
who has fruited them for several years, says 
he esteems them most for stewing when green, 
and for that purpose alone thinks them par¬ 
ticularly valuable. They are thus described 
in Hovey’s Magazine of Horticulture : 
“ The bushes are very vigorous, making 
strong, stout wood, with large, thick, and 
dark green foliage. Fruit round, very large, 
from five to seven-tenths of am inch in diam¬ 
eter ; clusters, medium size, usually contain¬ 
ing from eleven to thirteen berries; color, 
bright red, semi-transparent, showing its large 
seeds through the surface ; juice abundant 
but rather acid ; seeds large.” 
This currant needs good attention to pro¬ 
duce its best results ; the bushes require an¬ 
nual pruning to get good strong wood, from 
which only can large clusters and berries be 
gathered. 
THE HEMLOCK. 
The best examples of hedges of "hemlock 
that have anywhere come under our notice, 
are those of Moses Brown, Esq., School- 
house Lane, Germantown, Philadelphia.— 
They have been a labor of love, and the re¬ 
sult of careful culture for many successive 
years ; here may be seen hedges of various 
ages and modes of planting. At first the 
double row, and plants one foot apart, was 
adopted ; this plan has produced handsome 
thickset hedges, but it consumes a great 
number of plants, and a single row two feet 
and a half apart has been found by actual re¬ 
peated experiment, to serve the purpose equal¬ 
ly well, and to possess the advantage of ex¬ 
hausting soil much less. Mr. Brown brings 
his trees from their native habitat near by, 
and subjects them to the shears at once to 
give them a trim look and to induce a close 
habit. They make little progress for the two 
first years, but after that their beauty be¬ 
comes apparent, and they rapidly assume 
character and importance. Mr. Brown 
mulches all his hemlock hedges with stone, 
and feeds them annually with leaf mou'd.— 
He does not trim them more than once a year, 
and that in the spring, preferring the luxu¬ 
riant full appearance which nature produces ; 
but where a set hedge or solid looking wall is 
desired, we should recommend, as heretofore, 
a close cutting in September. 
As a single shrub, regularly kept down by 
the shears, the hemlock is extremely beautiful, 
as it also is as a screen without much use of 
the shears ; as a single tree, nothing need be 
more ornamental, and standing alone their 
habit of growth is highly picturesque. A 
visit to Air. Brown’s premises in the morning 
when the dew is on the trees, or rather a 
sho ser of rain when the sun shines through 
the branches of these beauties of nature, is 
highly gratifying ; so fond is he of the hem¬ 
lock, that his place is a fair show, embracing 
the perfect large tree and all the various 
forms it is capable of assuming. When once 
established, the hemlock, though not quite so 
rapid in growth as the Norway fir, is by no 
means to be classed with the slow growing 
evergreans, and remember it is grean and per¬ 
fectly hardy.— Horticulturist. 
RENOVATING OLD APPLE TREES. 
Many trees decay prematurely, and may be 
easily resuscitated. All that is necessary to 
effect this object, is to prune judiciously in 
Alay or June, stir the 30il thoroughly around 
the roots, scrape the bark and cleanse it by 
washing iu soap suds, and apply some strong 
and stimulating manure. Bone dust is per¬ 
haps one of the moat economical articles that 
can be applied, because the most immediately 
efficacious. Its effects are aLi 06 t instantane¬ 
ous improvement, giving an appearance of ex¬ 
treme vigor to the foliage, and securing dilu¬ 
ent fruitage even in trees that are much de¬ 
cayed. Mo compost designed for apple or 
other fruit trees, should be without tills in¬ 
gredient. Old plaster from the walls of build¬ 
ings, finely broken and dug iu around the 
ro its of apple trees, is a most invigorating 
and salutary article. It may be applied at 
any season of the year, and should be given in 
liberal quantities, especially if the trees are of 
large size. A compost of swamp muck, wood 
ashes, (unleached) gypsum, old plaster and 
bone dust, will be found very salutary if ap¬ 
plied early in the spring, and carefully coher¬ 
ed with soil. 
In several cases I have known trees of great 
age which had. considerably decayed, and been 
out of bearing for a period of several years, 
thoroughly rejuvinated by removing the sward 
about their roots to tb .3 extent of the lateral 
limbs, and digging in the above compost at 
the rate of eight or ten bushels to eaca tree ; 
the decayed limbs and dead wood having been 
previously removed, and the trunks carefully 
scraped and washed with suds. The turf was 
afterwards inverted over the roots, and the 
weeds and grass kept down by the hoe. In 
this way one may easily bring to trees which 
would seem almost to defy all attempts at re¬ 
suscitation. Beneath the window at which I 
am penning this article, there stands an apple 
tree which had for years been considered hope¬ 
lessly decayed ; but by adopting the usage 
above described, it resumed its pristine health, 
and bore, the past season, upwards of twelve 
bushels of as fine, sound apples as one gener¬ 
ally sees. The tree is sixty-four years old !— 
Cor. Germantown Telegraph. 
A SUBSTITUTE FOR COFFEE. 
Believing that I am not the only one who 
has drank “Old Mocha” enough to love it, and 
yet again enough to feel its injurious effects, 
and wishing that other of Adam’s siekly chil¬ 
dren might enjoy what I have enjoyed, I can 
with good will testify in favor of one of the 
many substitutes for coffee that I have tried. 
This is the Dandelion root. Barley, wheat, 
corn, acorns, walnuts, potatoes dried and 
roasted, and a host of other things, all fall far 
short of the agreeable flavor which character¬ 
izes well prepared Mocha coffee. I do not 
wish to cry Eureka, for I well know that this 
is a matter of taste, and of course diversity 
of opinion, this only do I say— try it. The 
roots should be dug as early in the spring as 
possible, thoroughly dried in a hot oven, and 
infused without burning, or scorching but 
slightly, as burning makes them bitter. 
W. Beckwith. 
TESTING EGGS. 
There is no difficulty whatever in testing 
eggs. Take them into a room moderately 
dark, and hold them between the eye and a 
candle or lamp. If the egg is good—that is, 
if the albumen is still unaffected—the light 
will shine through with a reddish glow, while 
if the egg is affected it will be opaque or dark. 
A very few trials will show any one the ease 
and simplicity of this method. In Fulton 
and Washington markets a man may be seen 
testing eggs at almost any time in the year. 
He has a tallow candle placed under a counter 
or desk, and taking up the eggs, three in each 
hand, passes them rapidly before the candle 
and deposits them in another box. His prac¬ 
ticed eye quickly perceives the least want of 
clearness in the eggs, and suspicious ones are 
re examined and thrown away or passed to a 
“ doubtful” box. The process is so rapid 
that we have seen eggs inspected perfectly at 
the rate of one or two hundred per minute, or 
as fast as they could be shifted from one box 
to another, six at a time. 
TJse of Salt in Cooking Vegetables. —A 
German professor says that if one portion of 
vegetables be boiled in pure distilled cr rain 
water, and another in water to which a little 
salt has been added, a decided difference is 
pereeptable in the tenderness of the two.— 
Vegetables boiled in pure water are vastly 
inferior in flavor. This inferiority may go 
so far in the case of onions that they are al¬ 
most entirely destitute of either taste or odor, 
though when cooked in salt water, in addi¬ 
tion to the pleasant salt taste, is a peculiar 
sweetness and a strong an.ma. They also 
contain more soluble matter than when cook¬ 
ed in pure water. V ater which contains 
1.420th of its weight of salt is far better for 
ccokicg vegetables than pure water, because 
the salt hinders the solution and evaporation 
of the soluble and flavoring principles of the 
vegetables. 
Drying Pumpins and Making Pies. —Cut 
them up and stew them till they are soft and 
dry; pound and strain them through a cul¬ 
lender ; then grease pie pans and spread it on 
a quarter of an inch thick and dry it; roll it 
up and put it away in a tight box or bag 
from the insects. Each one of these rolls will 
make a pie. It is very easy now to make a 
pie. Put it in sweet milk and let it soak 
about two hours; put in an egg, a table¬ 
spoonful of sugar, a teaspoonful of ginger, 
and one of allspice ; and if you are lovers of 
pumpkin pie, as we are, you will pronounce 
it good. 
To make Good Rusk. — Take a piece of 
bread dough large enough to fill a quart bowl, 
one teacup of melted butter, one egg, onetea- 
spoonfull of sderatus ; knead quite hard, roll 
out thin, lap L together, roll to the thickness 
of thin biscuit, cut out with a biscuit mould, 
and set it to rise in a warm place. From 
twenty to thrty minutes will generally be 
sufficient. B..ke them, and dry thoroughly 
through and you will have an excellent rusk 
to eat with year coffee. You can make them 
with hop yeast, and sweeten them too, if you 
choose ; I use milk yeast. 
Spurious Indigo is said to very common 
iu the commercial markets. The test of gen¬ 
uineness is to rub its surface with the finger 
uail or any hard substance, when a genuine 
article will show a coppery or bronze color, 
varying in brightness according to the qual¬ 
ity of the article—the spurious article is de¬ 
void of this. 
LIST OE PATENTS, 
Iu.-aed from the United States Patent Office for the week 
ending Dec. 4, 1855 —each bearing that dale. 
Thomas Batty, Brooklyn, improremect in suspend¬ 
ing ship's yards. 
Er&ftus B. Bigelow, Boston, improvement in eutting 
pile fabrics. 
E W. Buliard. Hardwick, Mass., improved mode ef 
hanging window sashes. 
Daniel Campbell, Washington, improvement in mili¬ 
tary saddles. 
Thomas A. Chandler, Rcckford, improvement in mak¬ 
ing plow meuld boards. 
John A. Cole, Washington, improvement in machines 
for sawing out tapering blocks of marbles. 
AlonzoR Dlnsmoor and Levi J. Bartlett, Salisbury, 
X. H., improved instrument for chamfering the edges 
of shoe solc3, &c. 
Thomas A. Elden, Westbrook, Me., and Wm. J. Thorn, 
Hollistcn, Mass., improvement In the arrangement of 
flues and dampers of cooking apparatus. 
Joseph T. England, Baltimore, improvement in rail¬ 
road car coupling. 
Peter Fairbrain, Leeds, and John Hargrave, Earkstall, 
in the county of York, improvement in wool-combing 
machines. Patented in England Nov. 6, 1852. 
Henry Forncrook, Elbrldge, N. Y., improvement in 
feet, warmers. 
Joseph Francis, New York, improvement in military 
wagons. 
Samuel H. Gilman, New Orleans, improvement in ba¬ 
gasse furnaces. 
Samuel Hamilton, Jr., Tolland, Mass., improved bur¬ 
glars’ alarm. 
Jesse W. Hatch, Rochester, improvement in the ma¬ 
chine for cutting out boot and shoe soles. 
Horace L. Hervey, Quincy, Ill., improved burglar’s 
alarm. 
George A. Howe, Worcester, Mass., improvement in 
hand cotton pickers. 
Matthias Keller, Philadelphia, improvement in cut¬ 
ting the fronts and hacks of violins. 
Edward N. Kent, New York, improvement in amalga¬ 
mators. 
Edward Kershaw, Boston, improvement in locks. 
Hose* Lindsey, Ashvnle, N. C., improvement in 
pumps. 
Thos. R. Markillie, Winchester, Ill., improvement in 
spoke machines. 
G. M. Moore and J. Newton, Watertown, Conn., im¬ 
provement in machine for scouring knives. 
J. H. Pomery, Bloomington, Ill., improvement in 
locks. 
Isaac Rehn, Philadelphia, improved photographic 
bath. 
James H. Sampson, Grafton, Mass., improvement in 
boot-trees. 
Charles Schinz, Camden, N. J., self-regulating hot- 
blast fo- furnaces. 
Nathan Simons. Providence, improvement in cloth 
stretching rollers". 
John Tremper, Philadelphia, improved means of con¬ 
nection between regulator vaive and governor’s stem. 
Daniel E. True, Lake Village, N. H., improved blind 
fastener. 
Levi Van Hoesou, New Haven, Conn., improvement in 
machine for paring and slicing apples. 
Richard Vose, New York, improvement in quartz 
crushing machines. 
Moses D. Wells, Morgantown, Va., improvement in 
hand seed sowers. 
R. C. Wrenn, Covington, Ky., improvement in ma¬ 
chines for preparing cotton seed for planting. 
John H. Gatiss, Franklinville, Pa., assignor to Abra¬ 
ham Edwards, Towanda, Pa., improvement in water 
wheels. 
John Taggart, Roxbury, assignor to h'mself and Ver¬ 
non Brown, Boston, Mass., improved machine for chan¬ 
neling stone. 
Major B. Clarke, Newman, Ga., improvement in ma¬ 
chinery for opening and feeding cotton to the gin. 
RE-ISSUfcD. 
Samuel Slocum. Providence, machine for sticking pins 
in paper. Patented Sept. 30, 1841. Extended Sept. 30, 
185s. 
WATCH MANUFACTURE. 
The third branch in importance in Switzer¬ 
land is the fabrication of watches and jewel¬ 
ry, which employs about twenty-four thousand 
workmen. This industry is nearly equally 
divided between Geneva, and a district of the 
Jura mountains near Neufchatel. 
Its origin in the latter place is curious as 
its growth is remarkable. A horse-dealer, 
named Peters, in 1679 brought from London 
a watch, which was the first ever seen in the 
Jura ; it got out of order, and was intrusted 
to an ingenious mechanic, named Daniel-jean 
Richard, a native of the place, to be repaired. 
The young man succeeded in repairing the 
watch, and in so doing studied the structure 
of it, and conceived the idea of making one 
like it. 
He had first to invent the necessary tools, 
and after six months of diligent labor, pro¬ 
duced an excellent watch; the movements, 
springs, box, engraving, gilding, &c., were all 
the work of his own hands. The watch was 
a marvel, and the renown immediately brought 
the young man many orders for watches.— 
He took his four brothel's and three other 
persons as apprentices, instructed them in dif¬ 
ferent parts of the work, and was soon suc¬ 
cessfully launched in a prosperous business. 
Watch-making requires genius and skill, a 
knowledge of the laws of mechanics, sober 
habits and steady hands. The mountains are 
favorable to this—clear, cold air, short sum¬ 
mers, long winters, sterility, barrenness ; no 
temptations without to distract the attention 
or corrupt the habits, sobriety is inevitable 
and is necessary. A sedentary, silent life is 
that of the waich-maker, and the climate fa¬ 
vors it. 
Les Ecoles d’horlogerie (clock schools) are 
provided for the instruction of youth. In 
this manufacture, as in cottons and silks, the 
labor is chiefly performed in the houses of the 
workmen. Very few females are employed in 
this, or in the fabrication of jewelry, and 
those few only in polishing. Clocks, chro¬ 
nometers, watches of every kind and quality, 
are made to the number of 200,000 to 230,- 
000 annually, varying ia price from one dol¬ 
lar to eight hundred dollars, and exported to 
all parts of the globe.— N. Y. Eve. Post. 
Lieutenant Maury, in an account of the 
currents of the ocean, says that there is a per¬ 
petual current rushing from the Indian ocean 
into the Red sea. This current is peculiar, 
inasmuch as while the bottom of it is proba¬ 
bly a water level the surface is an inclined 
plane, running down hill. The causes which 
render the surface of the sea lower as it be¬ 
comes more distant from the straits, are, that 
the sea is in a rainless and riverless district: 
its shores are burning sauds ; the evaporotion 
is ceaseless, and none of the vapors which the 
scorching winds that blow over it carry away, 
are returned to it in other forms. 
Carbonic acid gas is generated profusely 
by the combustion of ehar or of anthracite 
coal. It is a deadly poison when breathed in 
a concentrated state. 
MACHINERY AND METALS. 
An American iron-master in Paris, informs 
us that the French made a great display of 
steam engines, iron planing machines, large 
tools, marine propellers, <fcc., &e., and that 
they were mostly defective—curious, but not 
like American machinery, which is simple.— 
Some of them were monstrosities. For in¬ 
stance, their fine finished steam engines were 
badly proportioned with a small and large 
cylinder to do what one would accomplish 
better than two. Strange to say, their pro¬ 
peller engines are geared, even those used in 
the 100-guu war steamers. The same is true 
of British engines, for the same class of ves¬ 
sels. They say that direct action engines 
have such large journals, that the wear of the 
boxes is too great, and they find it better to 
gear them. At the same time they admit 
that there is often a total smash of their cog¬ 
wheels. 
The show of metals in the Exposition was 
very extensive. They were wonders in the 
way of the sizes of masses, bars and sheets of 
iron. The English seemed to excel here the 
other Europeans. Yet some French samples 
were very interesting, and nearly equal to the 
English. I saw bars of railroad iron from 80 
to 90 feet long—sheets 30 feet long, 6 feet 
wide, and half an inch thick. Some of the 
Prussian works in cast steel were wonderful. 
One mass weighed 11,000 pounds. 
In coals there was no show worthy of an 
American’s attention. The samples were 
poor and thin. There is no coal In Europe 
that will compare with ours. There were 
few ores like our magnetic varieties, on exhi¬ 
bition. Ah! if we Americans only appre¬ 
ciated the elements of a national superiority 
over all the people of the world, which God 
has planted iu our soil, our climate, deep in 
our earth, and in our running waters—if we 
only used them with a wise national economy, 
how wealthy and how powerful we would be. 
By the by, have I said that neither the 
English nor th 8 French can, as far as I have 
observed, teach us anything in the great busi¬ 
ness of making iron l-*-Albany Eve. Jour. 
SCIENTIFIC IGNORANCE.' 
A friend of mine in the country, desiring 
to secure a goed supply of rain water, con¬ 
structed a tank twenty feet square under a 
corner of his house. In the top of this tank 
he placed an iron pipe, which reached up 
thirty feet to a gutter under the roof of his 
house, intending to fill his tank thereby, and 
when full, the water from the roof would flow 
off by another gutter. 
After a good heavy rain, he found his tank 
had not only been filled, but had burst. He 
re-constructed it of stronger plank, but it no 
sooner filled than it burst a second time, al¬ 
though the tank was under ground, with two 
or three feet of earth upon it. Re-construct¬ 
ing it the third time, he found it altogether 
strong enough to hold itself full of water 
without leaking a drop, until he inserted this 
pipe and attempted to fill that a’so. Then the 
tank burst although the pipe was only one inch 
in diameter, and being thirty feet in length, 
contained only about fifteen or sixteen pounds 
weight of water. 
He was puzzled on finding that this com¬ 
paratively small amount of water beiDg per¬ 
pendicularly on the water in the tank, burst a 
tank of strong plank hooped round by strong 
bands of iron. He is puzzled still, and before 
he builds another tank he would like to know 
how strong he must make it, to resist “ the 
mysterious power ” exercised by this perpen¬ 
dicular pipe cf one inch diameter by thirty 
feet in length, when filled also with water, 
although said pipe, when full, contains only 
about two gallons. In other words, what 
expansive power is produced on the water in 
the tank by reason of the contents of this pipe 
bearing on the water in the tank when both 
are lull?— West Chester, in New York Com¬ 
mercial Advertiser. 
A CURIOSITY. 
We saw on Wednesday, with a great deal 
of wonder, at the store of Mr. W. T. Cannon, 
a couple of bottles, each of which would hold 
over a quart, and ia one of which was a saw 
mill in operation, and in the other a flour mill, 
also in operation. Both miils were moved by 
a crank in the neck of each bottle. The bot¬ 
tles and machinery are in the possession of 
Mr. A. H. Parkingham, who is in the em¬ 
ploy of Mr. Cannon. Mr. B. says the ma¬ 
chinery was built within their covering 35 
years ago, by a person then a resident of New 
York, but now deceased. He did it on a 
wager of $5,000, which he won in less than 
three years, which was the time allowed 
for the work. It has been suggested that the 
glass must have been blown over the machi¬ 
nery ; but it is also said that such a thing 
would be impossible, with such kind of bot¬ 
tles. They are filled full with the machinery, 
which is braced and pinned, and otherwise 
made strong. The neck of each bottle is filled 
with a plug, which is keyed close up to the 
neck. The mystery of getting in the key, 
when there is hardly room between the pin 
and the neck of the bottle to get in a tool ^ 
big as a shingle nail, is as great as any c . 7 63 
mystery about the ingenious affair. r inf er 
curiosities may be seen by anybody fc r ^ e 
days, without any charge —New H D e * 
ladium. ‘ Vm rai ' 
The new steamship “ C. "Un. _ ,, 
launched recently at Green Voint 
when finished, about $700 .*nA 1 tt °. ost> 
will have 1,700 horse 
register 4 000 tons bu Aben> ’gj^ t ™ 
between Is ew Y ork Havre. 
» Ca ^l^kJmeut^n com¬ 
pleted, will be of capacity sufficient to admit 
the use of eceam propellers of limited size, and 
we shall then be permitted to test the com¬ 
parative economy of horse and steam power 
m propelling canal boats. 
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