MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
(Srcktfr ant) darirnt. 
HINTS AND GLEANINGS. 
Grafting Grape Vines. —Tt is sometimes 
desirable to bring new varieties of grape vines 
into early bearing, and this can be done 
by grafting into large, bearing vines. A gen¬ 
tleman in New Jersey, some years ago, erected 
a grape house, and instead of setting out all 
his foreign vines, selected large Isabella vines an 
inch in diameter, and planted them in mid-win¬ 
ter outside his green-house. He then carried 
the stems under the foundation and cut them 
off inside about three inches below the sur¬ 
face of the ground ; split them, and inserted 
two scions in each of the varieties he wished 
to propagate. He simply pressed the earth 
about them without bending, and every one 
took, and the next year fruited largely, though 
they were not suffered to bear much. They 
have since grown vigorously and borne well, 
while those set out were five years in coming 
into bearing. Any time from January to June 
will answer, if it is done in the root, below the 
ground. If done after the the leaves are ex¬ 
panded, the scions must have been kept in a 
cool cellar for that purpose. 
Horticulture in Oregon. — We learn by 
correspondence given in the Horticulturist, 
that Fruit-growing is receiving much attention 
in that young and far-away Territory. Trees 
commence bearing very early and yield largely, 
too much so for their own endurance. The 
fruit is excellently fair, and the growth of the 
trees very rapid. Most of the leading varieties 
of Apples, Pears, Peaches, Plums, Cherries, as 
well as the smaller fruits, have been introduced j 
by an enterprising firm of nurserymen, and the ! 
demand for them bids fair to reward their per- 
severenee in bringing them through the diffi¬ 
culties of the long route. 
Ashes for the Curculio.—A correspondent 
of the Michigan Farmer, whose plums were 
destroyed by this insect, last spring when the 
buds were nicely started, sifted good strong 
ashes over the ground as far as the limbs ex¬ 
tended, nearly a quarter of an inch in depth, 
and just before a heavy rain that the lye might 
leach into the earth. He had a very heavy 
crop of plums on all the trees so treated, while 
on those left unashed, though they blossomed 
full, the plums were all destroyed by the curcu¬ 
lio. This single experiment, though not con-j 
elusive, is well worth repeating. 
Remarkable Pear Trees. — Mr. Pierce of 
Milton, Mass., has two I)ix pear trees, remark¬ 
able for blossoming repeatedly several times 
each summer. In 1849, both trees blossomed 
three times, and one fruited. One tree blos¬ 
somed six times, the other four, and fruited 
three times each. In 1852, one blossomed 
seven times, the other three times. The one 
that blossomed seven times fruited each time, 
and Mr. P. exhibited the fruit of six of the 
crops, at the Norfolk Co. Ag. Fair, in the au¬ 
tumn of that year. 
Pear-trees near Smith Shops. —The flour¬ 
ishing condition of pear-trees near the shops 
of blacksmiths, in some instanses, has led to 
the supposition that they were benefited by 
iron rust and cinders, and these have been ap¬ 
plied to other trees—but without much effect. 
The improved vigor is more likely to result 
from the parings of hoofs and dropping of the 
horses shod there, as it will generally be found 
that those alone which get these substances, 
show any unusual growth or productiveness. 
—B. 
Luoker Apple. — I observe in the Journal of 
the New York Agricultural Society, the follow¬ 
ing item:—“ Lucker Apple, received from T. C. 
Young, Fsq., Saratoga Springs, grown at Can¬ 
andaigua, was tested by the committee, and 
pronounced a very fine apple—new variety.” 
There has been an apple of that name known 
in Monroe County for twenty-five or thirty 
years past, and was first brought to my notice 
by our venerable friend, Gideon Ramsdale, of 
Perinton, who has grown it for that length of 
time. 
It is of a bright red color, below medium 
size, rather oblate in shape, tender fleshed and 
of a rich and high flavor, and a good keeper. 
It is a very desirable apple, and the only ob¬ 
jection to its general cultivation is, that on old 
bearing trees it is under-sized. Committees 
should be careful in pronouncing on new vari¬ 
eties until they are thoroughly advised of the 
fact, as it introduces confusion and difficulty in 
the nomenclature of fruit L. Manly. 
Fraud in Fruit Trees. —In an article under 
this head in the Rural of December 3d, a 
correspondent asks if “Rochester Nurserymen 
have ugents abroad for whose transactions they 
are responsible.” The Horticulturist says in 
reply to this:—“We believe all the Rochester 
Nurseries have agents doing business for them 
and for whose transactions they are responsible; 
but they are doubtless furnished with such ev¬ 
idences of authority as will distinguish them 
from impostors.” 
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“VICAR OF WINKFIELD " PEAR. 
Our engraving represents a good specimen 
of the Vicar of Winkfield pear, grown by 
Hon. M. P. Wilder, of Boston, and presented 
to the JV etc England Farmer. This pear 
was discovered as a natural seedling in the 
woods of Clion, in France, by a French curate, 
and hence it derived its name, Le Cure or 
Monsieur Le Cure. It was afterwards im¬ 
ported into England by the Rev. Mr. Riiam, of 
Winkfield, Berkshire, and cultivated and dis¬ 
seminated from thence, becoming known in the 
neighborhood of London as the Vicar of 
Winkjield. It is also sometimes called Clion, 
after the name of the place in which it was 
found growing wild. It was also imported 
into this country, and considerably dissemi¬ 
nated under the name of Bourgcrmester. 
With regard to its merits, there is some dif- 
ereuce of opinion. Downing says:—“It has 
borne admirably with us for some years past 
It is always remarkably large, fair and hand¬ 
some. We think it always a first-rate baking 
.pear. Occasionally it has tasted fine as a table 
pear, but generally it is' astringent, and only 
third rate for this purpose. If ripened off in a 
warm temperature, however, it will generally 
prove a good, second rate eating pear. But 
its great productiveness, hardiness and full size 
will always give it a prominent place in the 
orchard as a profitable, market cooking pear. 
The tree grows thrifty, with drooping fruit 
branches. Shoots diverging, dark olive.” 
Thomas says:—Flesh, greenish or yellowish 
white, juicy, buttery, with a good second rate 
flavor, sometimes slightly astringent, but if ri¬ 
pened in a warm temperature, it proves a good 
table pear. Ripens late in autumn and early 
in winter, for about three months. Growth 
spreading and irregular, shoots strong. Fine 
on quince stocks. The great and uniform pro¬ 
ductiveness of this pear, its fine qualities for 
cooking, and the long period of its continuance, 
render it eminently valuable. 
Barry says the tree is a most vigorous 
grower on both pear and quiuce stocks, and on 
the latter makes a beautiful and productive 
pyramid. He thinks it is one of the most val¬ 
uable of late pears. Ripens in the cellar. 
Cole says:—“It is hardy, a great grower 
and enormous bearer, the fruit large and fair, 
and as it comes in when pears are scarce, it is 
one of the most profitable pears for market or 
home consumption. Requires a warm locality, 
and a long season.” 
Isaac Newton asserts, in the Horticulturist, 
that in Philadelphia, in December, 1852, he 
was selling a stock of Vicar of Winkfield pears 
to eager buyers, at 75 cents per dozen. 
Geo. Jacques gives the Vicar of Winkfield 
as one of the four pears he would cultivate on 
the quince. 
Size quite large; long pyriform, approaching 
oblong-obconic, with a conical taper towards 
the crown; skin smooth, pale yellow, or pale 
yellowish green, with a dull reddish cheek; 
stalk an inch and a half long, slender, often 
fleshy at insertion, oblique, not sunk; basin 
narrow, very shallow. 
Dr. Mitchell, of New York, recommends 
the increased cultivation of pumpkins, for the 
sake of the oil which may be obtained from 
their seeds, lie states that half a gallon of 
limpid oil may be pressed from a gallon of 
seeds, that it has no disagreeable taste or 
smell, and bunas welL 
The Northern Spy Apple. —In a recc : 
issue of your paper, I observe, in a quotation of 
yours form the Prarie Farmer, on “ Ap] an;: 
Pears in the West,” that the jYorthern Spy 
does not maintain the same respectable habits 
in that region, that our experience in Central 
New York would award it; for grafts of that 
apple with us on old trees have borne liberally 
three years from the insertion, and have shown 
themselves more forwardly than “tardy." con¬ 
sidering the juvenility of the branch. How¬ 
ever, the vigour of the Northern Spy, even 
hardy as it is, depends much on its getting the 
necessary light and air; for although wo some¬ 
times have fruit on two-year old grafts—‘here 
is a perpetual lesson “down in the orchard" of 
the injuries of shade, inthe sl ape of tweb inch 
twigs that have been tugging and struggling- 
the last ten years into that length.—A Sub¬ 
scriber, Canajoharie, JY. Y. 
HINTS FOR THE SEASON. 
The winter over, a great portion of the 
country has been very changeable, and on the 
whole what may be called severe upon trees 
and plants ranked as tender; yet up to this 
time we are not aware that fruit-beds have suf¬ 
fered seriously, but the most laying periods 
for these are coming. 
Mistakes are often made in uncovering trees 
and plants too early—subjecting them to cold, 
biting winds, and the blighting influence of 
warm days, and cold frosty nights. We advise 
a slight covering to reman until the weather 
be soft and genial. 
Pruning should be completed as soon as 
possible, so as to be out of the way before 
transplanting and genera, garden work comes 
along. 
A sure foundation for successful gardening 
during the coming seasoi, is to be well pre¬ 
pared to execute every operation promptly in 
its season. Seizing the very first opportunity 
for planting, and taking t me to do it well, is a 
certain means of success. 
Hot-beds for forcing early vegetables, raising- 
plants for the kitchen garden, and propagating 
soft-wooded plants for bedding out, will be 
among the important operations of March re¬ 
quiring hourly attention. 
Laying turf, mending lawns, <fcc., where neg¬ 
lected last fall, should be attended to as soon 
as the frost is out of the ground, to give the 
grass the advantage oil a vigorous spring 
growth that will put it out of danger from 
drouth. 
Roses, flowering shrubs <fcc., should be prun¬ 
ed and dressed Many people suppose that 
rose bushes and shrubs adieu well established 
may be left to themselves: and the consequence 
is, they become bushy ai d twiggy, the growth 
is feeble, and the flowers indifferent. They 
need frequent primings, and top-dressings of 
good rich compost about their roots, to give 
them vigorous growth, luxuriant foliage, and a 
profusion and perfection of bloom. In prun¬ 
ing both shrubs and rose}, it should not be for¬ 
gotten that some produce their blossoms on 
young wood, and some Oil wood of last year.— 
In the latter case, a sufficient quantity of flow¬ 
ering wood must be left cutting out the older 
parts — Horticulturist. 
Cabbages. —A correspondent of the Horti¬ 
culturist says:—“It may not be generally 
known that cabbages icadily grow and are 
easily propagated by slips. A stump may be 
put out in the spring, aad the sprouts as they 
vegetate cut off the cut allowed to dry, and 
then planted. When cabbages or cauliflowers 
throw off side shoots thjy may be used in the 
same way. Cabbages thus raised have short 
stalks, and are sure of b< ing true to the parent. 
I have often pursued tils method when short 
of seed.” 
Ttleckinc Iris, fa. 
LIST OF PATENT CLAIMS 
Issued from the United States Patent Office, 
For the week ending February 28, 1864. 
S. TL Batchelor, of Lowville, N. Y for im¬ 
provements in sevlhe fastenings. 
Jno. W. Chittenden and Win. C. Mead, of Ve- 
vav, Ind., for improved machine for splitting 
hoops. 
Jno. P. Conger, of Newark, N. J., for improve¬ 
ment in salt kilns. 
Lewis W. Culver, of Louisville, Ky., for im¬ 
provement. in seed planters. 
Robt. W. Davis, of ltodgersville, N. Y., for im¬ 
provement in churns. 
A. K. Eaton, of New York, for improvement 
in machines for pulverizing ores. 
Timothy D. Jackson, of New York, for im¬ 
provement in dies for making seamless metal, 
tubes. 
.Smith W. Bullock, of New York, assignee to 
Stillman, Allen <fc Co., of same place, for im¬ 
provement in quartz crushers. 
Michael M. Cray, of Philadelphia, Pa., for im¬ 
provement in railroad chair machines. 
Tiios. D. Henson and Geo. Rohr, of Charles¬ 
town, Va., for improvement in seed planters. 
Wm. Burnett and John Absterdam, of Boston, 
Mass., for improvement in the use of fusible dries 
in steam boilers. 
James Renton, of Newark, N. J., for improve¬ 
ment in zinc white furnaces. 
Frank G. Johnson, of Brooklyn, N. Y., for 
table, to hold bank notes, when cut. 
A. S. Lyman, of New Y'ork, for improvement 
in air engines. 
Wm. McBride, of Bristolville, Ohio, for im¬ 
provement in machines for making bed-pins. 
James Pitts of Lancaster, Mass., for improve¬ 
ment in cotton-picker cylinder. 
Jos. Sawyer, of South Royalston, Mass., for 
improved socket for bench-liooks. 
Win. Sumner, of Worcester, Mass., for im¬ 
provement in organs. 
Solymnn Bell, of Marseilles, 111., for improve¬ 
ment in harvesters. 
George A. Rollins, of Nashua, N. H., fur im¬ 
proved tool-rest for turning lathes. 
John G. Snyder and Jos. Young, of Wheat- 
i field township, Pa, for improvement in seed 
planters. 
Linus Yale, of Newport, N. Y., for improve¬ 
ment in bank locks. 
Jacob Zook, of Ilarrisburgh, Pa, for improved 
carrier for lathes. 
L. Otto P. Meyer, of Newtown, Conn., for im¬ 
provement in vulcanizing India rubber and other 
gums. 
Jas. F. Brodhead, of Rondout, N. Y„ assignor 
to Thos. Ritch, of Napanock, N. Y., for improve¬ 
ment in forcep saw-sets. 
Stephen P. Ruggles, of Boston, Mass., for im¬ 
provement in printing presses. 
Abijah Hall and Sylvanus Sturtevant, of So. 
Paris, Maine, for improvement in sown-plows for 
railroads. 
RE-ISSUES. 
Jonas Holmes and Ephraim French, of Toe, 
Mass., for improved process of manufacturing 
variegated roving. Patented May 18, 1852. Re¬ 
issued Feb. 28, 1854. 
Wm. F. Ketclium, of Buffalo, N. Y., for im¬ 
provement in grass harvesters. Patented Feb. 
10, 1852. Re-issued Feb. 28, 1854. 
GUTTA PERCHA AND ITS USES. 
Gutta Percha was discovered ou the Ma¬ 
lay Peninsula, in 1842. Like caoutchocuc. 
with which it is identical in chemical composi¬ 
tion, it is the exudation of a tree. Specimens 
of the gum were sent to the Society of Arts in 
London, and the gold medal awarded to the 
discoverer. Scientific men at once perceived 
that it would be of great value in the arts, and 
the demand for it has been gradually increasing, 
till hundreds of tons are now annually used.— 
The trade is principally confined to Singapore, 
but the tree is scattered over half a million square 
miles of territory in the islands of the vast Ori¬ 
ental Archipelago. The Malay name of the 
tree is Percha, and that of the sap or gum, 
Gutta-. 
The fine engraving on the next page repre¬ 
sents a branch of the tree with leaves, flowers, 
and fruit The fruit is said to yield a concrete, 
edible oil and a kind of ardent spirit. This is 
worth noticing, from the fact that Gutta Per¬ 
cha is insoluble in the strongest acids and al¬ 
kalies, but is soluble in coal tar naphtha, and 
other spirits. 
The sap circulates between the bark and 
body of the tree, which is tapped similarly to 
sugar maples. The sap is received in vessels, 
and immediately coagulates. The lumps of 
Gutta Percha as we have usually seen them, 
are about two feet in diameter, and are sold by 
weight. The cunning Malays sometimes take 
advantage of this, and place a stone in the 
middle of the lump, as the sap is running from 
the tree. Gutta Percha is a little lighter than 
water, and if a lump sinks in water, it may be 
known that it contains some heavy substance. 
The purposes to which Gutta Percha is al¬ 
ready applied are innumerable. It is unaffect¬ 
ed by everything but heat and spirits. Moist¬ 
ure, or salt, or fresh water, does not affect it, 
and hence for belts in water mills, &c., it is far 
preferable to leather. For soles, it has been 
extensively used in England. We have worn 
these ourselves, and can testify to their comfort, 
and durability, in the wetest weather. They are 
glued to a leather sole, with a solution of Gut¬ 
ta Percha in coal tar naptha, and dispense en¬ 
tirely with pegs and stitches, so that every man 
can be his own shoemaker. They are, howev¬ 
er, ill suited to our national habit of sticking 
our feet on the stove, for the heat would un¬ 
glue them, and even on the side-walks in dog- 
days, we should soon, probably, be soleless.— 
We do not apprehend, therefore, though India 
rubber consciences are quite common, that 
Gutta Percha soles will become popular. 
Gutta Percha, from the ease with which it 
can be moulded into any shape, and its hard 
resistant character at ordinary temperature, is 
admirably adapted for medallions, moulds, 
stereotyping, &c. It has, too, been successfully 
used to form large letters for printing purpos¬ 
es which, we are informed, are more durable 
than metal. 
BRICK-MAKING MACHINE. 
J he Farmers Herald, London Artisan, 
and several other of our English exchange pa- 
• pers, arc giving glowing accounts of “ Clay¬ 
ton’s Patent Brick-making Machine,” and a 
column or two of names of scientific men and 
statesmen, &C., who have recently been to see 
it operate. “It moulds the bricks at the as¬ 
tonishing rate of 1,000 per hour, with one 
horse.” We have a machine quietly at work 
in this city, which has never been visited by 
Peer or Duke, At. P., or F. R. 18., but which, 
nevertheless, will make, 1,000 bricks per hour, 
and is, in other respects, equal to Clayton’s: 
and we have several machines in the country 
which work with still greater effect. Ii might 
be well for some of our Yankee manufacturers 
to take one of these machines to England, and 
show John Bull how to make bricks. 
The Tribune thinks there are at present 
two discoveries most urgently required. The 
first is a method of hardening metal, so that 
alone may he cut with the same celerity and 
ease as we now cut wood with steel. The sec- 
1 ond is the production of heat, without combus¬ 
tion. It has strong hopes that these objects 
will be attained. 
An oven heated with hot air is highly spoken 
of in Paris. It admits 14 charges of bread in 
24 hours, and 2000 lbs. of bread can be baked 
for $0,50, whereas, in the ordinary ovens the 
same quantity costs from 60 to 80 cts. The 
price of this oven is about $600. 
AIortar for Chimneys. — In building a 
chimney, put a quantity of salt into the mor¬ 
tar with which the inner courses of brick are 
to be laid. The effect will be that there never 
will be any accumulation of soot in that chim¬ 
ney. The philosophy is thus stated:—The salt 
in that portion of the mortar which is exposed, 
absorbs moisture from the atmosphere in every 
damp day. The soot thus becoming damp, 
fails down in the fire place. In consequence, 
there is never any accumulation, and as it is 
only a little that there is to fall, no inconveni¬ 
ence results. This appears to be an English 
discovery. It is used with success in Canada. 
—Lewiston Journal. 
Speed of Lightning.—A wheel made to re¬ 
volve with such velocity as to render its spokes 
i invisible, is seen, when illuminated by a flash of 
j lightning, for a moment, with every spoke dis- 
j tinct, as if at rest, 'The reason of this is, the 
flash is come and gone before the wheel had 
j time to make a perceptible advance. 
Jrnestk CtmitrajL 
Wash for Sore Mouth or Throat. —At 
this season of the year, sore mouths are fre¬ 
quent A lady subscriber gives us the follow¬ 
ing receipt for a wash which is a sure cure:— 
Take half a tea-spoonful of salt petre, and dis¬ 
solve it in half a tea-cupful of hot water, add a 
piece of alum about the size of a small white 
bean. Wash the mouth out with it three or 
four times a day. For sore throat use it as a 
gargle. 
Boiled Meats. —Boiled meats are healthful 
but as much of their juices escape into the 
water, they are less economical than when 
baked, unless the water be saved for soups or 
other cooking purposes. To boil meat, drop 
it into water already boiling briskly —the al¬ 
bumen near the surface will thus be coagulat¬ 
ed, and less of the juices will escape. Let the 
heat soon subside and the meat boil slowly, as 
the slower it boils the more tender it will be. 
Rapid boiling does not cook meat any more 
quickly, but tends to harden it. 
Hard water, or else water with a little salt 
in it, is considered preferable for boiling most 
kinds of meats and vegetables than soft, as less 
of the juices escape iuto the water. It is a 
good rule for all substances boiled for food, 
that they should not be suffered to stop boil¬ 
ing until it is done—if you wish to add water, 
add it boiling hot. Boil meat in as little water 
as will cover it. After the meat is cooked, a 
part of the liquor can be converted into gravy, 
and the remainder be left for soups and stews. 
Haslet Sauce. —Put on the feet and liver 
of the pig, with just* enough water to cover 
them, with a little salt. Let them stew slowly; 
when the feet are tender, take them up, cut 
them in two or three pieces, but not take out 
the bones; chop the liver, return it and the feet 
to the liquor they were boiled in; set the stew- 
pan over the fire, add pepper, salt and sweet- 
marjoram to the taste. Roll a piece^of butter 
in Hour, stir in to thickeu the gravy, add two 
glasses of port wine and serve it hot. Any 
kind of spice may be added. 
To make Barley Water. —Choose the best 
pearl barley, boil it for a few minutes, then 
throw away the water and add fresh, in the 
proportion of a pint to an ounce of barley.— 
Boil quickly, and then let it simmer for an 
hour; strain and sweeten; flavor with lemon, or 
according to taste. 
