MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
drdjatfr mtb darirnt. 
GO PLANT A VINE. 
Reader, go plant a vine : 
Why should the virgin soil drink in the sun, 
Why should his blessings shine 
On the bare earth with nought to re3t upon ? 
Go plant a vine. 
Dig deep the soil, 
Let it behold thy morn and evening care, 
Bend to thy toil 
As though it were glad labor to prepare 
To plant a vine. 
Perhaps ’twill cling 
Alas! too late, around a withered tree 
And all its fragrance fling 
On the ungrateful air full wearily; 
Yet plant a vine. 
No clusters may 
Reward thy labor and thy toil arrayed, 
Yet e’en a lamb inay stray 
In summer heats beneath its broad leaved shade;—• 
Go plant a vine. 
Thou lovest thy fellow man ? 
Why tarry longer, for the sun will set; 
No philanthropic plan? 
Up 1 up 1 0, hast thou nothing done as yet ? 
Go plant a vine. 
And then, when night shall come, 
Trellised ’mid stars, the Husbandman above 
Thy vine shall carry home. 
Transplanted to the garden of God’s love ; 
Go plant a vine. [Eric Gazette. 
ROOTS AND THEIR USES. 
It is a mistaken idea to think of benefiting 
a tree of any size by the application of manure 
or any mulching material immediately around 
the trunk, for in fact it can furnish little if any 
nutriment to the roots—the small roots—which 
take up and convey its food to the tree. It 
is laid down as a rule that “the length of the 
roots which radiate on all sides from the base 
of the tree is about equal to the height of the 
t ee itself—and not as we often hear it stated, on¬ 
ly the le:.gth of the branches from tops.” Over 
this large surface—twenty feet in diameter for 
a tree ten feet high—the small roots form a 
net-work of fibres, and to derive full benefit 
from manure, mulching or cultivation, some¬ 
what more than this amount of space must be 
operated upon. This is only true, however, of 
trees which have been for sometime planted, 
and which have their roots fully established. 
The Country Gentleman recently gave some 
facts which well illustrate this position. They 
occurred, we presume on the grounds of Mr. 
Thomas, one of the editors of that paper, lie 
has a row of peach trees, standing on ground 
uncultivated the present year, and nearly cov¬ 
ered with grass. These trees are about 8 or 9 
feet high, and 2£ inches in diameter; two of 
these grow within two feet of a manure yard 
under which, their roots extend and receive 
nourishment, and although immediately sur¬ 
rounded at the foot of the trunk with dense 
turf, they have throwm out shoots the present 
dry season from 2 to 2£ feet in length. An¬ 
other tree in the same row which stands seven 
feet from the yard, so that its roots must go 
nearly as far for nourishment as the height of 
the tree, has made a growth of eighteen inches 
— two-thirds as much as the others. The 
fourth tree in the row, stands 16 feet from the 
yard, and hence can receive no nourishment 
from it; its shoots consequently have grown 
but 3 or 4 inches. The trees are all about the 
same size, the manure having been placed there 
but recently. 
This shows that the extremeties of the roots 
do the work. Another experiment is related 
to show the small advantage of working close 
to the foot of the tree. Two peach trees, in 
the same orchard had the turf removed and 
the ground kept clear of grass in a circle about 
four feet in a diameter. They made a growth 
of only six inches, while those wholly sur¬ 
rounded by grass grew but 3 or 4 inches. 
These and many other instances might be 
brought to show that the roots of trees are 
more extensive and more important than is 
generally supposed. To benefit a tree by cul¬ 
tivation one must dig deep and wide—must 
rather go beyond than keep within the circle 
over which the roots extend. The manure 
must be applied at some distauce from the ba^e 
of the tree—neither that or the mulching ma¬ 
terial are needed immediately around the 
trunk. Our own experiments have gone to 
show us this, and we have found trees to suc¬ 
ceed far the best when their roots could reach 
some fertile or well cultivated-soil, even if that 
immediately around the truak was allowed to 
form undisturbed.—n. 
PRUNING MELON VINES, ETC. 
Having several times read of the advantages 
of pruning, or shortening, melon vines, I went 
into my garden more than once for the pur¬ 
pose of clipping mine. Arriving on the 
ground, however, and seeing the thriftiness of 
their growth, I could not prevail upon myself 
to disturb them, and comforted myself with 
the thought that I did not know how short to 
cut them. At length some of the plants 
“ crossed my path," so that I must either cut 
them off or turn them aside. I chose the for¬ 
mer, and accordingly clipped all the plants, (of 
one hill only, which stood near the walk,) leav¬ 
ing about two feet of vine on every side, from 
the centre of the hill. I have observed that 
nearly all the fruit of the musk melon, (and 
such were mine,) lies within that, limit. .1 was 
surprised to see the immediate change in the 
fruit, which now suddenly increased both in 
size and quantity beyond all I had ever seen. 
L suppose the rationale to be this: that what 
would have been expended in the growth of 
the plant was employed in the production of 
fruit. 
Tomatoes .—I have generally been in the 
practice of forwarding my tomato plants in 
the spring by artificial means. Last spring 1 
used only self-sown plants, transplanting some 
and leaving others to grow where they came 
up. At the time of ripening I observed that 
those that were not removed ripened their fnfit 
about a week earlier than those that nad been 
transplanted. Is it always so? I have never 
observed it before. h. 
Out West, Aug., 1S54. 
A Good Growth. —I have a climbing rose 
of this year’s growth, called the Queen of the 
Prairie, that has grown 14 feet 6 inches; an¬ 
other called the Baltimore Belle, that measures 
16 feet 3 inches; another, the Queen of Bel¬ 
gians, measures now (Sept. 23) 17 feet 11 inch¬ 
es, all of this year’s growth.—A mekv Willson, 
Marcellus, Onondaga Co. 
Monstrous Pippins. — Some fall pippins 
laid on our table by Chauncey Barber, of 
Henrietta, were the largest we ever saw—so 
large, indeed, that they have gone off rather 
mysteriously. Next time, bring some less at¬ 
tractive, if you please, Mr. B. 
THE PRESERVATION OF FRUIT. 
From the address of lion. M. P. Wilder at 
the late meeting of the American Pomological 
Society, we extract the following seasonable 
remarks: 
There is but one other topic to which I will 
advert, — the preservation and ripening of 
fruit. 
Much progress has been made in this art 
within a few years, and important results have 
been attained. This principle has been settled 
that the ripening process can be controlled.— 
Autumnal f. uits have been kept and exhibited 
the succeeding spring. We have seen the 
Seckel, Bartlett, and Louise bonne de Jersey : 
pears, in perfection in January, and even later. ' 
The maturity of fruits depends on saccharine 
fermentation. This is followed by other fer¬ 
mentations, as the vinous and acetous. To 
prevent these, and preserve fruit iu all its beau¬ 
ty, freshness, and flavor, the temperature must 
be uniform and kept below the degree at which 
the fermentation or the ripening process com¬ 
mences. Our remarks, like our experience, 
have special regard to the apple and the pear, 
though the principle is doubtless susceptible of 
a more extensive application. Fruits, design¬ 
ed to be kept for a considerable time, should 
be gathered with great care some days before 
the ripening process commences, especially 
summer pears. A summer pear ripened on the 
tree is generally inferior. In respect to the 
latter, Mr. Barry, Editor of the Horticulturist, 
has so aptly expressed my own sentiments, that 
l use his language. “ The process of ripening 
on the tree, which is the natural one, seems to 
act upon the fruit for the benefit of the seed, 
as it tends to the formation of woody fibre and 
farina. When the fruit is removed from the 
tree, at the very commencement of ripening, 
and placed in a still atmosphere, the natural 
process seems to be counteracted, and sugar 
and juice are elaborated instead of fibre and 
farina. Thus, pears which become mealy and 
rot at the core when left on the tree to ripen, 
become juicy, melting, and delicious when ri¬ 
pened in the house.” Various fruit houses 
have been built both in this country and in 
Europe; and experience shows that their ob¬ 
ject can be obtained only by a perfect control 
of the temperature, moisture and light. Ileuce, 
they must be cool, with non-conducting walls, 
or with exterior and interior walls, or a room 
within a room. Thus the external atmosphere, 
which either starts the saccharine fermentation 
or conveys the agents which produce it, can be 
admitted or excluded at pleasure. It is possi¬ 
ble. however, to preserve the temperature at 
so low a degree and for so long a time as to 
destroy, especially with some varieties of the 
pear, the vitality, and therefore all power ev¬ 
er to resume the ripening process. Experience 
proves that for the common varieties of the 
apple and pear, about forty degrees of Faren- 
heitis the temperature best suited to hold this 
process in equilibrium. 
The proper maturing of fruit thus preserved 
demands skill and science. Different varieties 
require different degrees of moisture and heat, 
according to the firmness of the skin, the text¬ 
ure of the flesh, and the natural activity of the 
juices. Thus, some varieties of the pear will 
ripen at a low temperature and in a compara¬ 
tively dry atmosphere; while others, as the 
Easter Beurre, are improved by a warm and 
humid air. 
Some varieties of the pear, ripening with 
difficulty, and formerly esteemed only second 
rate, are now pronounced of excellent quality, 
because the art of maturing them is better un¬ 
derstood. 
But so many experiments have been tried, 
■ or are in progress, and so much has been writ- 
, ten on this branch of our subject, that I need, 
not enlarge except to say that the art of pre¬ 
serving and ripening fruit in perfection, invol¬ 
ves so much scientific knowledge as to require 
great attention and care; and, until its laws 
are more fully developed, must be attended 
with considerable difficulty. I therefore com¬ 
mend it to your special attention, as second in 
' i importance only to the raising of new varieties. 
SEASONABLE HINTS. 
Lettuce. —The best way in which coss let¬ 
tuce can be raised in this country, is by sowing 
the seed toward the end of September, and 
protecting the young plants during winter by 
shutters or some other contrivance similar.— 
As soon as the plants are large enough to 
handle, ihey should be pricked out pretty 
thickly into their winter quarters. As soon as 
the frost breaks up in the spring, they should 
be planted out in a warm spot, well spaded j 
and manured—about one foot apart each way. 
The yellow seeded Brown Dutch, and the ' 
Hammersmith, are the best and hardiest. 
Cabbage, for spring use, should be sown the j 
third week in September, and protected simi¬ 
lar to Lettuce. Early Nonpareil, Early 
Vanack and Early Battersea, are all hardy : 
and good plants. 
Herbs —Before it gets too late, various 
kinds of herbs likely to be wanted for use du¬ 
ring winter shonld be cut, and tied in small 
bunches, and hung up in some dry room or 
cellar. A very good way is to dry them crisp, 
using only the leaves, and put them away in 
bottles tightly corked. 
Parsley keeps well this way, and retains its 
flavor. But as nice double parsley is a very 
pretty object while growing, and as it is some 
satisfaction to pluck it from day to day as 
wanted, a barrel or half barrel should be pre¬ 
pared, by boring holes at regular intervals all 
down its side, and towards the end of this 
month, the parsley roots taken up and placed, 
one crown opposite each hole, beginning 
at the bottom first, and filling up with some 
porous soil to the top.— Edgar Sanders, in 
Country Gentleman. 
FALL AND SPRING TRANSPLANTING. 
A correspondent objects to the practice of J 
those “ who still continue in the old delusion j 
that fall is the best time for transplanting ' 
trees”—stating that “some shrubs, and almost 
all plants, removed in the fall, when the sap 
the great supporter of their life, has gone into, 
their roots, vegetation ceases in them, and 
they, consigned to a new cold soil, perhaps 
not a single fibre of the roots taking hold un¬ 
til spring, it) indeed, detached almost, if not en¬ 
tirely, from all nourishment, any life remains, 
are destroyed by fall transportation. Fruit 
trees, being more hardy, bear up, but they are 
forever stricken,” <fcc. In the spring, “ if the 
dirt is wet, and packed solid rouud the roots, 
before they are dug, touching or injuring as 
few of the fibres and roots as possible, and 
carefully setting in their new bed, vegetation 
goes on,” <fcc. 
We give this quotation for the sake of point¬ 
ing out a very common error, namely, that the 
sap goes down into the roots to winter. In¬ 
stead of this, the sap usually pervades all parts 
of a tree alike, and while covered with leaves, 
these keep up a constant drain or escape.— 
When the leaves fall, although vegetation has 
ceased, the roots still absorb u^stivdl quantity, 
and as there is no escape through the leaves, 
the vessels of the tree gradually become fill¬ 
ed or distended, so that on the approach of 
warm weather, stimulating activity, the least 
wound is followed by a flow of the sap. As 
soon as the new leaves expand, as a general 
rule, this flow from incisions ceases, in conse¬ 
quence of the draiu afforded in another direc¬ 
tion. 
Now it usually happens that removing the 
tree in the spring, cuts off in a measure the 
supply from the roots at the very moment it is 
most wanted,—an evil quite as great as that 
resulting from any diminished supply in conse¬ 
quence of fall planting. Our correspondent 
speaks of the evils of “a new cold soil;”—are 
we to understand from this that the plant has 
warmed the bed in which it stood, and that it 
is chilled, like a human being, by removal to a 
fresh bed? Is not the “new soil ” as relatively 
cold in spring as in autumn? He speaks of 
life being “ destroyed by transportation ”■—this 
must refer to long distances; yet trees may be 
sent thousands of miles if well packed , with 
nearly or quite the safety attending their re¬ 
moval to the next farm. Ample experience 
has proved this to be true. Why are we not 
allowed to take the same pains in saving the 
roots and carrying the earth upon them, for 
autumn as well as spring transplanting? 
But throwing theory aside,—we have in the 
course of our practice set out many ten thous¬ 
ands of trees of various sizes, both in autumn 
and in spring, and we are satisfied that more, 
by at least twenty-fold, depends on good soil, 
careful work, and especially on the subsequent 
culture, than on the season of the year; never¬ 
theless, if it were not for the liability to be 
thrown out or raised by frost, and the danger 
to half tender sorts from the cold of winter, we 
think the advantages would decidedly prepon¬ 
derate in favor of autumn, more especially be¬ 
cause it is not accompanied with the check we 
have already spoken of, at the very moment 
the trees should commence to grow vigorous¬ 
ly, We have never found hardy trees to suc¬ 
ceed better, if as well, other things being the 
same, as when carefully dug up in autumn and 
well laid in till spring, when they are set out, 
without the above mentioned check. 
Shrubs and small plants, if inclining to be 
tender, are always made more tender the first 
winter by transplanting; hence they should be 
either protected, or the work done in spring. 
Hardy, early stalling perennials, as peonies, 
pie-plant, Arc., should always be set out iu the 
fall; while tulips and many other bulbs require 
setting a month or two earlier. The practice 
must be modified by circumstances, climate, 
and the habits of the various plants.— Country 
Gentleman. 
Flack’s Imperial is one of the most prolific 
peas in cultivation. It grows to a convenient 
height, and whether considered for private 
gardens, or for market supplies, it is one of the 
most valuable varieties which have been intro¬ 
duced of late years. Seed sown nth of April, 
in bloom 20th of June, and on the 12th of 
July the pods were quite full and ready for 
gathering.— Cottage Gardener. 
ante %x\s, fa. 
LIST OF PATENT CLAIMS 
Issued from the United States Patent Office, 
For the week ending Sept. 19, 1854. 
Henry "W. Adams, Now York, improvement in 
breech-loading fire-arms. 
Elliot C. Badger, Warner, N. H., improvement 
in machines for dressing millstones. 
Wm. Black, Alleghany, Pa., improvements in 
steam engines. 
James C. Burnham, West Jefferson, Ohio, im¬ 
provement in maize harvesters. 
Charles J. Conrad, Lower Augu-ta Township, 
Pa., for method of sawing shingles. 
John Davis, New Bedford, improvement in 
telegraphic keys. 
Henry Eddy, North Bridgewater, Mass., im¬ 
provement in bee hives. 
Win. G. Elliott, Blisworth, Eng., improvement 
in making slagware. 
Benj. Pulghum, Richmond, Ind., for sawing 
machines. 
Wm. P. Goodmand and Sam’l Morris, Spring- 
town, Ind, improved portable staging. 
Thaddeus Hyatt, New \ T ork, improvement in 
vault lights. 
James It. Napier, Glasgow, and Wm. J. M. 
Rankins, Goovan, Scotland, improvement in air 
engines. 
John W. Middleton, Philadelphia, for tidal or 
current hydraulic ram. 
Wm. H. Morrison, Marion Co., Ind., for fire¬ 
arms. 
Henry B. Myer, Buffalo, for model of convert¬ 
ing the backs of car-seats into beds or lounges. 
A. N. Newton, Richmond, Ind., for breech¬ 
loading fire-arms. 
Isaac Pitman, Reading, Mass., improvement 
in rosin oil lamps. 
Marvin Smith, New Haven, Conn., for im¬ 
proved water meter. 
W. G. Sterling, Bridgeport, Conn., improve¬ 
ment in counting machines and machines for in¬ 
dicating motion. 
John Tapley, Frankfort, Maine, improvement 
in pumps. 
Wm. Thornley, Philadelphia, for improved 
safety washer for securing wheels to axles. 
John J. Weeks, Buckram, N. Y.,improvement 
in sausage stuffers. 
Archibald Winter, Rondout, N. Y., improved 
machine for sawing firewood, &c. 
Loren J. Wicks, New York, improved method 
of operating guide rollers and feed clamps in 
sawing machines. 
Benj.F. Upton, Bath, Me., improved appara¬ 
tus for polishing daguerreotype plates. 
Abner Whiteley, Springfield, Ohio, improve¬ 
ment in grain and grass harvesters. 
Wm. H. Akins and Joseph C. Burritt, Utica, 
N. Y., assignor to Wm. H. Akins, aforesaid, im¬ 
provement in calendar clocks. 
Edward L. Seymour, N. Y., assignor to Daniel 
Brown, of same place, improved gold separator. 
John Williams, Hartford, Conn., assignor to F. 
Curtis <fc Co., of the same place, improvement in 
calendar clocks. 
For the week ending Sept. 26,1S54, 
N. Aubin, Albany, improvement in ga3 gene¬ 
rators. 
Fordice Beals, New Haven, improvement in 
fire-arms. 
Edward Brown, Rindge, N. H., improvent in 
elastic goods. 
Schuyler Briggs and John G. Talbot, Sloans- 
ville, N. Y., improved neck yoke. 
Gardiner Chilson, Boston, improved hot air 
furnace. 
Geo. Copeland, Danville, Me., improvement in 
clasps for loom harness. 
Joseph A. Corwin, Newark, N. J., improve¬ 
ment in knitting machines. 
John Dame, Portsmouth, N. H., for improved 
parrel and bow. 
John Drayton, Buffalo, improvement in bed¬ 
stead fastenings. 
Alex. Hall, Loydsville, Ohio, improvement in 
electric clocks. 
Wm. Graham and Lawrence McLaren, Phila¬ 
delphia, improvement in railroad car seats. 
Moses E. Halsey, New York, improvement in 
chair frames. 
Aaron L. Hatfield, Lewisburg, Pa., improve¬ 
ment in machines lor adding numbers. 
Thomas Hardman and Albert Vose, Pittsfield, 
Vt., improvement in whiffle trees. 
Henry Hockstrasser, Philadelphia, for im¬ 
proved machine for paging books. 
J. F. Keeler, Cleveland, improvement in plat¬ 
form scales. 
Charles R. Landman, New York, improved 
safety lamps. 
John Baptiste Laville, Paris, France, improve¬ 
ment in machinery for felting hats or hat bodies. 
Patented iu France, Aug. 17, 1852. 
Paul Noody, Camden, N. J., improvement in 
connecting a series of car brakes. 
Septimus Norris, Philadelphia, for improve¬ 
ment, in running gear of locomotive engines. 
Joseph Stockton, Warren Co., Ky„ improve¬ 
ment in springs to the knives of straw-cutters. 
John J. Weeks, Oyster Bay, improvement in 
harvesters of grain and grass. 
Mosses D. Wells, Morganstown, Va., improve¬ 
ment in washing machines. 
Joel Wisnor, Aurora, improvement in wash¬ 
ing machines. 
Arad Aldrich, Princeton, Mass., assignor to J. 
L. Cooper, Worcester, Mass., improvent for cut¬ 
ting irregular forms. 
D. W. Gitchell, Rahway, N. J., assignor to J. 
C. Wagstaff, New York, improvement in uniting 
bats for making seamless felt, garments. 
Wm. P. McConnell, Washington, improvement 
in process for making illuminating gas from 
wood. 
RK-ISSt’K. 
David Rarrkin, Augusta Co.. Va., for method 
of applying water to compound buckets of flut¬ 
ter wheels. 
FACTS FOR BUILDERS. 
One fact is, that a square form secures more 
room with a given cost for outside walls, than 
any other rectangular figure. Great length, 
anil little width may afford convenient rooms, 
but at an increased expense. 
Another fact is, that ventilation is an essen¬ 
tial in a human dwelling. No other consider¬ 
ation should exclude this. The halls, windows, 
and doors, should be so situated with regard 
to each other, that a full draught of air can be 
secured, at any time, in the summer season, by 
day and by night, through the whole house.— 
The stories should also be sufficiently high to 
afford a sufficiency ot air in all the rooms. 
Nine feet is a good height for lower rooms, 
and eight for upper. Bed-rooms should also 
be larger than they commonly are. Great in¬ 
jury to health is the result of sleeping in small 
close apartments. 
The third fact is, that a steep roof will not 
only shed rain and snow far better than a flat 
one, but will last immensely longer, at the same 
time that it secures increased room for cham¬ 
bers, or garret. 
The fourth fact is, that a chimney in or near 
the centre of the building will aid to warm the 
whole house, while if built at one end or side 
the heat will be thrown out and lost. 
The fifth fact is, that a door opening from 
the outside into any principal room, without 
(he intervention of a hall or passage, costs 
much more than it saves, in the free ingress of 
air into it. 
The sixth fact is, that the use of paint is the 
best economy, in the preservation it affords to 
all wood work .—Prairie Farmer 
INTERESTING PROCESS IN MECHANICS. 
The silvering of mirrors is performed in the 
following manner: 
A sheet of tin foil, the size of the proposed 
mirror, is laid on a flat table, and rubbed over 
with a little mercury, until the latter to a cer¬ 
tain degree amalgamates with the tin. A large 
quantity of mercury is then poured over it, 
the workmen having certain indications in¬ 
forming them whether the sheet is in a proper¬ 
ly prepared state or not. When all is right, 
the edge of a sheet of paper or cloth is laid 
upon the edge of the mercury, and the glass 
is then slid gently along, pushing part of the 
quicksilver before it, and resting upon the re¬ 
mainder. When the plate is fairly laid on, the 
surface is entirely covered by heavy weights, 
for the purpose of expelling all the mercury 
except that which has combined with the tin 
foil, and in this state it is allowed to remain, 
the table having a slight inclination, until the 
mercury has drained off In the case of large 
plates, this sometimes occupies a long time; 
and even after the glass has been lifted and set 
on edge, small quantities continue to ooze out. 
When the plate is lifted, the tin foil adheres to 
the back, and the mirror is formed. 
A French gentleman has invented a me¬ 
chanical apparatus, which, when fixed on ihe 
keel of a vessel, will denote accurate’y her 
speed. It is a kind of dial, fitted to the bot¬ 
tom of the ship, externally, which corresponds 
with a similar indication on board. It is 
about to be tried on an English steamer. 
Jumestk faMing. 
BORAX WASHING RECIPE. 
A number of new subscribers have request¬ 
ed us to republish the above recipe, which ap¬ 
peared in a former number. We have been 
waiting to give the results of some careful 
experiments which were being made in our 
own family, but which were broken off by sick¬ 
ness. Enough, however, was ascertained to 
convince us that there is really a great advan¬ 
tage in adding a small quantity of borax to 
common hard soap, previous to using it for 
washing. Our method is as follows:—To eve¬ 
ry pound of hard soap add from one-half to 
three-quarters of an ounce of common borax, 
with one quart of water. Put the water in 
any convenient vessel upon the stove, add the 
borax, somewhat pulverized, and then put in 
the soap cut up in thin pieces. Keep them 
hot—but not boiling—for two or three hours, 
or until the whole is well dissolved, and then 
set it aside to cool, when a solid mass will be 
formed. If the vessel is set upon the warm 
stove at night, the operation will be completed 
in the morning, though we think it better to 
stir the mass just before it is cooled. 
The night before washing, rub the clothes 
where most soiled, with the soap, and soak in 
water till morning. This soap, which has 
been more than doubled iu quantity, will go 
quite as far, bulk for bulk, as the original, thus 
saving at least one half. The boiling and 
washing are to be performed in the usual man¬ 
ner; but it will be found that the labor of 
rubbing is diminished three-fourths, while the 
usual caustic or eating effect of the soap, is 
greatly lessened; and the hands will retain a 
peculiarly soft and silky feeling, even after a 
large washing. The preparation is adapted to 
all kinds of fabrics, colored or uucolored, in¬ 
cluding flannels, and it is thought to increase 
their whiteness. By using this preparation, 
with the previous soaking over night, we have 
had sixteen dozen pieces finished early iu the 
forenoon, when, by the old process, it would 
have been an “all day’s job.”— Am. Agricult. 
Grave Jelly. —Pluck the grapes from the 
bunches, choosing only such as are perfectly 
sound and ripe. Scald them slightly by heating 
in a porcelain or brass kettle, and place them 
, in a jelly bag to drain, first crushing the skins 
to allow the juice to exude. To make the 
best jelly the bag should not be pressed, but 
the juice allowed to draiu slowly without 
pressure. To one pint of the juice add a pint 
■ of white sugar, heat till dissolved and the mix¬ 
ture comes to aboil. Pour into tumblers, seal¬ 
ing them over with white paper smeared with 
white of egg, (which will make the paper stick 
to the glass,) and place them in the sun till 
, made. 
To Make Tracing Paper. —Mix six quarts 
by weight of the spirits of turpeutine, one of 
rosin and one of boiled nut oil, and lay this on 
the paper with a brush or sponge. If the 
Canada balsam is employed as a substitute-for 
the rosin, a finer quality of tracing paper is 
the result. The paper should be well dried 
before used. 
For the Pip.—I n chickens, mix a table- 
spoonful of sulphur with about 3 lbs. of meal, 
and feed every other day,—perhaps for a fort* 
, nisrht 
