MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
Drclmrfr anb dailra. 
PROF. KIRTLAND ON THE PEAR. 
Tiie experience and observation of fifty 
years, directed to a practical subject, can 
scarcely fail to arrive at conclusions worthy at¬ 
tentive consideration; and such we deem those 
of Prof. J. P. Kirtland, of Cuyhoga Co, 0., 
on the cultivation of the pear. 1 le has recent¬ 
ly given a summary of his views on the sub¬ 
ject,—we cannot say in what publication, as 
we have only met them uncredited in an ex¬ 
change,—and we give the substance thereof 
in the paragraphs which follow. 
Pear-trees of great age are found in some 
parts of the country—notable instances are 
those on Detroit river, planted near two hun¬ 
dred years ago, and still productive and healthy 
—while recent plantations—made within the 
last thirty years—have disappeared. This sug¬ 
gests, first, the query: 
“Why was the first stock of Pear-trees, 
reared in Connecticut, Ohio and Michigan, 
thus thrifty and healthy? Two causes opera¬ 
ted mainly in producing such an effect; 1st. 
The trees were raised from the seed; and 2nd. 
The superficial virgin soil was richi in vegeta¬ 
ble matters, the accumulations of thousands of 
years.” 
As to the second cause, after stating that 
analysis shows a large percentage of phosphate 
of lime and potash in the pear-tree, Mr. K. 
adds: 
“ Vegetables require their food as much as 
animals. If it be afforded in too restricted 
quantities, they both will be stinted in their 
growth, and predisposed to disease. Each 
must also have food of appropriate qualities. 
An absence of any one of the elements shown 
to exist in the ash of the Pear will render the 
tree unhealthy, and probably soon occasion its 
death. 
In almost every virgin soil the necessary 
food for the pear exists sufficient to ensure a 
rapid and healthy growth of one generation of 
trees. Cultivation of other crops, as well as 
the demands of the pear tree itself, soon takes 
up most of those elements existing in the su¬ 
perficial soils, especially the phosphate of lime.” 
The second query is the opposite and ex¬ 
planation of the first—“ Why have more re¬ 
cent attempts at rearing this tree been less suc¬ 
cessful than the first? Two causes are assigned, 
as follows: 
“ 1st. Suckers have been too commonly sub¬ 
stituted for seeds in propagating this species of 
fruit; since the earliest generation of trees was 
produced in those several States, Seedlings are 
generally healthy— Suckers never for any 
length of time. 'The circumstance of their 
springing from the roots is an evidence of pre¬ 
existing disease. That disease is sure to be in¬ 
herited" by every sucker. Their growth may 
be rapid for a time, but is akin to the malig- 
Tiant developments which sometimes occur in 
the animal frame, and is sure to end in prema¬ 
ture disease and death.” 
2nd. The exhaustion or deficiency of the ne- 
Cessaiy inorganic elements in the soil has a more 
extensive influence. In ordinary soils the pear 
tree cannot be reared successfully, any more 
than it can “imbibe a solution of phosphates 
and potash from a soil made up exclusively of 
insoluble flint and clay.” The Professor adds; 
“ In localities where these requisite elements 
are furnished but in too limited amount, this 
tree will exert its efforts mainly in producing 
blossoms or fruit buds in excess, which of 
course will prove abortive the season ensuing, 
from a want of food, and a very little new wood 
will be formed. 
On the other hand, if most of those elements 
abound, but the main one—the phosphate of 
lime—be absent, or in a restricted amount, the 
tree will ofteu make a vigorous effort at form¬ 
ing new wood, the leaves will be luxuriantly 
developed early in the season, and the shoots 
will rapidly enlongate with a spongy texture, 
till the period arrives for making a draft on the 
soil to furnish the necessary amount of phos¬ 
phates, in order to mature the young and ten¬ 
der growths. This draft usually occurs in the 
hot and sultry weather of June or July, and is 
not duly honored. The result is, the delicate 
tissues immediately die, a rapid chemical 
change occurs in them, and it is said the tree 
died of the l jirc blight!" 
The “fire blight” is the blight of innutrition 
and specifically distinct from the frozen sap 
blight , the canker blight, often occurring in 
the vised blight, which also attacks apple, 
quince, and mountain tush trees, occasionally. 
A third query, still occurs: “ Why, in cer¬ 
tain localities, has the pear tree continued heal¬ 
thy, and endured to such extreme age?” 
To this it is replied, that some localities 
abound in the necessaiy food- The tertiary 
formations in New Jersey, and the trap dykes 
in Connecticut, are rich in one or both of these 
elements, and without doubt, the clays of the 
Detroit river banks, contain more than the 
usual amount of phosphates. And, it is sug¬ 
gested, that, 
“In some instances this tree is sustained for 
a long period of time by the accidental supply 
of food. The dead carcass of some large ani¬ 
mal may have been deposited near its location, 
a pile of bones, leached ashes, decaying vege¬ 
table matter, the refuse of a slaughter house, 
or night soil. Perhaps flocks of ducks, geese, 
hens or turkeys make their roosts on or under 
its boughs for days and months in succession.— 
From these and similar sources phosphate of 
lime may be furnished. 
Other collateral influences have favored these 
bi-centurians in certain localities. The pear 
tree requires a rather moist and tenacious soil; 
not, however, wet and saturated with stagnant 
water. If placed on a loamy or clayey soil, 
abounding in the requisite inorganic elements, 
with pure water percolating beneath at a 
depth at which it can merely be reached by 
the extreme roots, this tree will be as hardy, 
strong growing and durable as the oak. Cii- 
raatd also exerts an influence on its health and 
prolificness.” 
These favorable localities for the pear, 
should not be neglected. It is a most profita¬ 
ble fruit, and the demand for it becoming more 
and more extensive. But where it may not be 
raised thus, almost spontaneously, the growing 
of pears is equally pleasant and desirable, and 
may by judicious cultivation be made nearly 
as certain and profitable. On this, some re¬ 
marks arc made, and we copy the most im¬ 
portant 
“ The deficiencies which occur in most soils 
may be, to some extent, artificially supplied.— 
Animal bones, urine, the sweepings of the 
poultry house and yard and guano, are the 
principal sources from whence the supplies 
must be furnished. My own trees have been 
greatly improved, both in their vigor and pro¬ 
ductiveness, by burying about their roots large 
quantities of ungrouml bones: time and weath¬ 
er break them down as rapidly as the trees call 
for supplies. The surface of the ground has 
been dressed with ashes and refuse lime. Un¬ 
der this course of treatment I never had a 
Pear tree attacked icitli any species of blight. 
This may have been accidental. 
In conclusion, I would say that, in common 
localities, no one should set out one pear tree 
more than he can annually cultivate with care, 
and can constantly supply', in some form, with 
the requisite food. A starved fruit tree is of 
no more profit than a starved animal.” 
We think the experienced in pear growing 
will agree with us, in commending these views 
sis worthy of considerate attention.— b. 
^ V \ 
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< 
THE SWITCH WILLOW APPLE. 
We give above an outline of this apple, ta¬ 
ken from a number of the Michigan Farmer. 
The variety does not seem to be generally 
known, though perhaps it is somewhat cultivat¬ 
ed in parts of Ohio under the name of “Wil¬ 
low” or “Willow Twig.” From what informa¬ 
tion we can gain of it, it is a very desirable va¬ 
riety for long keeping—especially so for the 
West, promising to be for that region what 
the Spy is for Western New York, the Bald¬ 
win for New England, or the Newtown Pippin 
for some other localities. 
Those who raise apples for market purposes 
need to secure the best keepers, as from these 
the greatest profits can be realized, whether in 
home or foreign markets. If any one have 
fears of glutting the market with the more 
early or transient sorts, there can be none 
whatever with such as the Spy, Russet, Bald¬ 
win, and probably the Switch AY illow. This 
latter is already raised in some parts sufficient 
for market purposes, and wherever it is known 
in the Southern markets, it takes the prefe¬ 
rence, and commands quick sales at the high¬ 
est prices. 
The apples from which the above outline 
was taken, were from the orchard of Judge H. 
G. Wells, of Schoolcraft, Michigan, who re¬ 
ceived the tree from near Steubenville, Ohio, 
labeled “ Switch Willow.” The bark of both 
body and limbs is said to resemble in color the 
Weeping Willow. It is an abundant bearer, 
and keeps till June perfectly fresh. Indeed, it 
yyill keep much longer with a little care. In a 
note from Judge Wells- —covering some of the 
scions—under date of Feb. 1,1854, Tie adds: — 
«I am entirely satisfied that it possesses supe¬ 
rior qualities as a ‘keeper,’as I was shown, 
within ten days past, an apple, (of the crop of 
1852, which I gave to a friend last April,) in ; 
a very fair state of preservation.” 
We quote the description from the Michigan 
Farmer: — “ Uniform in size, rather below 
medium ; shape, roundish and a little flattened; 
skin rather bright, though not quite smooth to 
the touch, being dotted with specks, which on 
the shady side of the fruit are of a dark brown; 
color, bright greenish yellow, and on the sunny 
side of a dull crimson, faintly streaked ; stalk, 
rather long, slender and tapering, deeply insert¬ 
ed and curved to one side ; (it is not given 
correctly in the outline :) calyx not shallow, in 
a b asin slightly furrowed on the sides ; flesh, 
greenish and yellowish, crisp, moderately juicy, 
rather firm, with a pleasant and mild flavor.'’ 
SPECIAL MANURE FOR GRAPES. 
It has been demonstrated that grape vines, 
after being manured with potash, produce 
grapes sweeter and softer in the pulp than from 
vines not specially manured. The wine from 
the former was bright, clear and mellow, like 
oid wine.— JY. E. Farmer. 
It is well known that, the ashes of the vine 
contain a high percentage of potash, and hence 
it is supposed that potash must be a specific 
manure for the vine. Turnips and potatoes 
also contain a large quantity of potash, and 
therefore potash is also recommended as a 
specific manure for them. On turnips, how¬ 
ever, potash, as we well know, has little or no 
beneficial effect, whilst phosphoric acid, of 
which the plants contain but very little, greatly 
increases their growth. On potatoes, too, as a 
general thing, potash does not increase the 
crop. From these facts we are inclined to 
think that phosphate of lime, or bones, is more 
likely to be beneficial to the vine than potash. 
What effect potash has on the quality of the 
grapes, we do not know; it may possibly im¬ 
prove it as stated in the above extract, and 
therefore it might be advantageously used.— 
Those who have had experience in the culture 
of the vine, would oblige us by giving their 
views on this subject through the pages of the 
Rural. 
CULTURE OF FRUIT. 
At a late Farmingliam (Mass.) Agricultural 
Meeting, Mr. A. S. Lewis said the subject of 
fruit growing is quite important, situated as 
we are. He thought the business might be 
made as profitable as any branch of farming. 
The Baldwin and the Porter apples are na¬ 
tives. He would give preference to such 
fruits. He would not attempt to introduce a 
great variety of apples—eight or ten kinds of 
the best are preferable to a wider range. In 
addition to the above, he would name tlieHub- 
bardston Nonsuch, R. I. Greening, Danvers 
Sweeting, and Roxbury Russet For early he 
would recommend the Williams apple and the 
Early Bough. 
The peai-s which he would recommend are 
the Bartlett, the Seckel, the Glout Moreeau, 
Vicar of Winkfield, Flemish Beauty. Winter 
pears should stay on the tree as long as pos- 
ible, then be kept in a cold place till they are 
wanted for the table—then they may be kept 
warmer for a very few days, and they will be 
rich. Apples and pears, he thought, should 
be so kept as to exclude the air. In regard to 
a location for peach trees he preferred a north¬ 
ern exposure, as the buds would not come forth 
so early to be exposed to the frosts of spring. 
He had apricots in his garden at Roxbury 
that were kept back in the spring by build¬ 
ings standing south of them. He had such 
fine fruit on them that it was sold for three dol¬ 
lars per dozen. 
Plums do not generally succeed here. He is 
trying the plan of letting the poultry in it is 
yard take charge of the Cnrculio, and other 
great admirers of this fruit Strawberries are 
grown as easily as carrots, and he would rather 
manage a bed of them than the beds of roots 
that are now grown in abundance. He would 
cover strawberries with leaves in winter. Ev¬ 
ery farmer should have a plenty of them.— 
Currants may be grown everywhere. They 
are wholesome, and they make excellent wine 
without the addition of ardent spirit 
Something New—Vegetable Pears. —The 
Galveston .Yews, Texas, notices the produc¬ 
tion of an article of food, which he calls vege¬ 
tables, grown in that State. They were raised 
on the plantation of a Mr. Compton, and are 
about the size and shape of very large pears. 
We understand they are a tropical production, 
being brought from Havana. Tne pear is 
planted in the ground, and produces a vine of 
most luxuriant growth, running a great dis¬ 
tance, and requires some support to keep it 
from the ground. It is said to make an excel¬ 
lent arbor. The fruit grows pendant from the 
vines like gourds, and is nearly white. This 
vegetable is boiled whole, and then sliced and 
eaten with butter, the taste resembling that of 
green peas. It is said to be very prolific, two 
or three vines yielding enough to supply a 
common family. Whether it will succeed well 
in Texas, which is about the 30th degree of 
latitude, is yet a matter of experiment Indeed 
we cannot hear that it has ever been raised by 
any one in Texas except Mr. Compton. 
Flowering Shrubs. —All the hardy kinds of 
flowering shrubs may be set out as soon as the 
frost is out of the ground. And as every far¬ 
mer’s yard and garden should have its shrubs 
and flowers, we indulge the hope, that every 
lady-house-wife, where they may not be, will 
insist upon her right to have them among the 
surroundings of the homestead, and in the 
garden; one might as well live on the desert, as 
to occupy a country dwelling, where there are 
neither shade trees, shrubs nor flowers, and 
where there is no garden to tell that taste and 
refinement—the great land-marks of civiliza¬ 
tion—are the presiding geniuses of his home. 
Show us a man who delights in such adorn¬ 
ments—show us one who enjoys such things, 
and we will show you a good man, a loving 
husband, an affectionate father, and a kind 
neighbor. 
Raspberries and Grape Vines should be 
pruned and tied up this month. At the time 
of doing this, give the ground a dressing of a 
compost composed of well rotted stable ma¬ 
nure, or guano, bone dust, ashes and plaster.— 
This should be lightly dug in. 
Plant a tree; train a vine; foster a shrub; 
deposit a flower-seed and nurture its blossom; 
paint the fence; “slick up ” the yard; fix the 
sidewalk; in short, give heed to the little things 
that constitute the grand aggregate of public 
beauty. 
LIST OF PATENT CLAIMS 
Issued from the United States Patent Office, 
For the week ending February 21, 1854. 
Frederick T. Andrews, of Georgetown, D. C., 
for improved method of operating saws. 
Jason Barton, of Middle Haddam, Conn., for 
improvement in the inode of attaching horse 
bells to straps. 
Jeremy W. Bliss, of Hartford, Conn., for im¬ 
provement in window cord pulleys. 
E. G. Connelly, of Indianapolis, Ind., for im¬ 
proved carved sash bolt. 
Jno. T. Foster, of Jersey City, NT. Y., for im¬ 
provement. in stone-picking machines. 
Win. Perry, of New York, for improvement 
in oar locks. 
John B. Holmes, of Boston, Mass., for improve¬ 
ment in derricks. 
Daniel J. Stearns, of Pittsfield, Mass., for im¬ 
provement in stretching and drying cloth. 
Jos. M. Schuyler and YVm. Zern, of Pottsville, 
Fa., assignees to Daniel L. Easterly, of same 
place, for improvement in weaving wire screens. 
Samuel F. Holbrook, of Boston, Mass., for im¬ 
provement in contrivances for protecting passen¬ 
gers in railroad cars. 
Amos P. Hughes, of Philadelphia, Pa., for im¬ 
proved tool for dovetailing. 
Richard Montgomery, of New Y'ork, for im¬ 
provement in corrugating metal plates. 
Martin Newman, 2d., and N. C. Whitcomb, of 
Lanesborough, Pa, and G. C. Cook, of Hartford, 
Conn., for improvement in whiffletree hooks. 
Elnathan Sampson, of Claremont, N. H., for 
improvement in attaching hubs to axles. 
Jno. B. Smith, of Sunapee, N. H., for improved 
machine for slitting clothes pins. 
James Foster, Jr„ of Cincinnati, Ohio, for im¬ 
provement in seal presses. 
Jno. Gledhill, of New York, for improvement 
in treating hair for weaving. 
Chas. F. Packard, of Greenwich, Conn., for 
improved machine for cutting lath. 
Smith Thompson, of Newbury port. Mass., for 
improvement in spooling yarn from the cop. 
Jno. Zink, of Greensville, Va, for improve¬ 
ment in thrashers and separators of grain. 
Rufus Porter, of Washington, D. C., assignor 
to George Stephenson, of Northfield, Ind., for 
improvement in machinery for making cordage. 
Solomon Smith, of Acton, Mass., assignor to 
himself and Wm. Schoaler, of same place, for 
improvement in parti-coloring machines. 
Hiram Tucker, ot Cambridgeport, Mass., as¬ 
signor to himself and Jos. Store)’, of Boston, 
Mass., for improvement in applying colors to 
stone. Patented in England, Sept. 14, 1852. 
PARAFFINE, OR BOG TALLOW. 
Chemistry is a marvellous worker, and 
among its recent triumphs, is that which con¬ 
verts those dark and dreary places, the bogs of 
Ireland, into shining lights for the illumination 
of the homes of wealth and beauty. It is the 
glory of the chemist that here and elsewhere, 
he has made his knowledge eminently practical 
and applicable to the most useful purposes.— 
In the kaleidoscopic combinations and varia¬ 
tions of his art, he finds substances of every¬ 
day value as well as those which may be called 
the toys of science. It is eminently so here. 
“Candles of the most exquisite transparency,” 
says Chambers' Journal, “ rivalling the best 
wax lights in brilliancy of combustion, have 
been produced from the bogs of Ireland; and 
so successful has the experiment answered, that 
works on a very large scale have just commenc¬ 
ed operations.” 
These bogs—well known as the fuel-mines of 
Ireland—occupy a large extent of land, some 
three million English acres in all, but vary 
widely in size and exterior appearance. Some 
are soft and spongy, others firm and hard, but 
all contain peat, of the average thickness of 25 
feet—no where less than 12 and exceeding 42. 
This substance varies materially in its appear¬ 
ance and properties, in proportion to the depth 
at which it lies, the upper portion containing, 
still visible, though much decomposed, vegeta¬ 
ble fibres, while below the peat is much more 
compact and darker in color, assuming when 
dry, the appearance of pitch or bituminous 
coal, having a conchoidal fracture iu every di¬ 
rection, with a black shilling lustre, and capa¬ 
ble of receiving a high polish. 
It was long ago ascertained that by proper 
chemical combination, peat might be made to 
yield sulphate of ammonia, acetate of lime, 
naptha, paraffine, and oil; and that paraffine 
was an admirable substance for making candles. 
In Gray’s Chemistry, it is spoken of as a com¬ 
pound of carbon and hydrogen, obtained by 
distillation of the petroleum of Rangoon, and 
also by that of tar, derived from beech wood. 
It is a fatty substance without taste or odor, 
and burns with a pure white flame. It derives 
its name from parum ajjinis, on account of its 
inertness as a chemical agent, resisting the ac¬ 
tion of acids and alkalies. It is readily dis¬ 
solved in oil of turpentine or naptha, and ac¬ 
cording to Guy Lussac, is a binary compound 
of carbon and hydrogen. Its specific gravity 
is 0.870. 
Of the value of this substance there can be 
no doubt; the great question was, could it be 
extracted from the peat at a remunerative cost? 
This has been answered by the success of the 
“Irish Feat Works,” a manufactory in the coun¬ 
ty of Kildare, erected at an expense, for ma¬ 
chinery and fixtures, of nearly £40,000. 
“ The first thing that strikes the eye,” says a 
visitor, “is four huge furnaces side by side, 
similar iu form to those used for smelting iron- 
ore, but considerably larger, each,furnace being 
capable of consuming no less thjfui twenty-five 
tons of peat in eighteen hours/ When filled 
the top of the furnace is closed, and a fierce, 
hot blast being driven through the mass of turf, 
the smoke escapes through a pipe near the top, 
which terminates in a condenser. The magni¬ 
tude of this apparatus may be estimated by 
the fact that it will contain eight million feet of 
gas.” Here the smoke is condensed and pre¬ 
cipitated in the form of tar, identical with the 
“ beech-tar” of the chemists. The gaseous por¬ 
tion is conducted by pipes to another locality. 
One hundred tons of peat will yield as much 
tar as will produce 350 fibs, of paraffine and 
300 gallons of oil. Sulphuric acid is the prin¬ 
cipal agent employed in extracting this sub¬ 
stance: the tar being boiled for half an hour 
with 3 per cent, of this acid, it becomes de¬ 
composed, and all its impurities fall to the bot¬ 
tom of the vessel. Oil and paraffine now 
remain, which after undergoing the process of 
distillation, separate. The paraffine then ap¬ 
pears in crystalline flakes, but of so dark a 
color, and emitting such an unpleasant odor, as 
to be quite unfit for use. It is bleabhed and de¬ 
odorized by subjecting it to the action of chloro 
chronic acid; and finally after another process 
of distillation, and passing through powerful 
hydraulic presses and steam, it comes out clear 
and perfect paraffine. It is pressed into large 
blocks, and when moulded into candles, burns 
with a white, steady light, very brilliantly. 
And this “bog-tallow,” as we have ventured 
to popularize the name, is not the only valuable 
product,—for independently of the oils, from 
which is generated gas, used as fuel for steam 
engines and other purposes, several valuable 
agricultural and commercial products are ob¬ 
tained. The writer in Chambers' Journal is 
quite enthusiastic as to the success and profit 
of the undertaking, and “hopes soon to see 
the fitful Will-o-the-Wisp, which haunts Irish 
bogs, spirited by the chemists potent ward into 
the substantial reality of brilliant candles.”— b. 
DRY CELLARS. 
Nothing is more important for a dwelling 
house than a dry cellar. When cellars are 
damp, the air in the upper part of the house 
cannot be pure, and the aroma of everything 
iu the cellar must pervade the supernatant at¬ 
mosphere. Provisions will not keep well in 
damp cellars, and indeed the whole economy 
of housewifery is materially interfered with in 
such cases. 
Yarious means may be applied as remedies 
for damp cellars in springy or wet soils. F irst, 
with a new cellar, the stone or brick walls 
should be laid in a mixture of hydraulic cement 
and sand, instead of common mortar, at least 
as high up as the surface of the ground; above 
this, common lime and sand mortar will do 
equally well—the outside, and not the inside of 
the wall, should also receive a coating of the 
mortar made of the hydraulic cement and sand. 
The floor of the cellar should be made of small 
or broken stones, where flag-stones cannot be 
obtained, and grouted with a mixture of one 
part by measure of hydraulic cement, to two 
of sand, and so fluid as to fill up all the spaces 
between the stones, covering them a half inch 
or more. The centre or middle of the floor 
may be a few inches lower than the sides, and 
here may be sunken, surrounded by the cement, 
a small cistern, to receive the drainage when 
washing the floor. This arch-like shape to the 
cellar floor will give it great strength, and en¬ 
able it to withstand pressure of water from be¬ 
low. AY'hen flag-stones can be procured, they 
should be laid iu cement made as above stated, 
and of two inches or more in depth. 
JOHNNY-CAKE AYITIIOUT MM. 
Many persons think they must have sour 
milk to make their Johnny-cake. At this sea¬ 
son of the year when with many milk is scarce¬ 
ly to be obtained, it may be of service to know 
how a good Johnny-cake can be made without 
Myself and family prefer it made in this man¬ 
ner to milk. When I have yeast for bread, 
(either hop yeast or salt rising, I think good,) 
I scald what meal I can conveniently in a com¬ 
mon sized milk pan, and' when luke-warm stir 
in several spoonfuls of the yeast, and set it in 
a warm place to rise. When light, I sit it 
away iu a cool place, and it will keep perfectly 
good for several days. To prepare it for ba¬ 
king, I take out what I wish for a common 
square baking tin, (my family being small,) add 
to it four or five tablespoonsfuls of flour, use 
about the same amount of saleratus as if wet 
with sour milk, add an egg well beaten, a little 
salt, and a bit of lard, about the size of an egg 
melted, the whole stirred well together, but not 
stiff, and bake with a quick heat, but not to 
burn. The result will be as good, if not better, 
Johnnv-cake than can be made with milk. 
Boiled Plum Pudding. —The raisins first 
dried a little in the oven. Then put a layer 
on the bottom of the mould, well buttered.— 
Dip some slices of sponge cake into a rich bat¬ 
ter, to soften it; then lay it on the raisins; then 
again raisins, then cake, as before. Proceed 
thus until the mould is fuff. Boil one hour. 
Sultana Pomatum. —If made of balsam of 
Mecca, oil of almonds, and spermaceti, it clears 
and preserves the complexion and eradicates 
pimples. 
