MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
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THE VICTORIA REGIA. 
The fame of the Victoria Regia, under the 
generous culture of Mr. J. F. Allen, of Salem, 
has been widely published in the elegant vol¬ 
ume of plates illustrating the several stages of 
this rare exotic. Transported from the bosom 
of the Amazon, this magnificent lily now 
blooms in the reservoir of the lily-house, in 
Salem, in all the perfection of its native clime. 
Its wide-rimmed salver-like leaves, varying 
from five to six feet in diameter, arc only in 
.just proportion with the flower when it unfolds 
in all its fullness of white, purple, and gold.— 
The habits of this plant require a summer at¬ 
mosphere, and flowing water at a tempera¬ 
te e of seventy degrees. It flowers every 
eighth day throughout the year; each flower 
retaining its perfect bloom for about twenty- 
four hours. The leaves continue to expand 
for thirty days, then gradually decay. Fol¬ 
lowing the seasons also, they increase in ave¬ 
rage size from January till Juue, and decrease 
from June till January. The texture and 
strength ot the leaf—the largest being capa¬ 
ble of supporting 160 lbs.—the peculiarity 1 of 
its form, the richness of its color, and the cu¬ 
rious processes of its growth, make it even 
more wonderful than tiie flower upon whose 
royal beauty it continually w'aits. Viewed 
in all points, the Victoria Regia must be 
confessed the queen of flowers. Air. Allen 
has been quite as successful in developing its 
beauties, as has Sir Joseph Paxton in the 
splendid gardens ofChatsworth.— Independent. 
TIIE “PHILADELPHIA” PEAR. 
We have heard, for some months, of a new 
seedling pear, that was in existence in Roxbor- 
ough, 21st ward of Philadelphia, that was 
represented to possess high qualities; and we 
now see by a communication in The Horti¬ 
culturist, from William I). Brinckle, Esq., M. 
D., an account of its history, and a description 
of its character, lie says he first met with it 
in September last, on'the premises of Air. 
Francis II. Latch, of Roxborough—that it 
originated in Frankford, 1832, and when only 
a foot high, it was removed to the premises of 
Mr. L.;—that it is a variety of the greatest 
excellence; and that “its size, taken in connec¬ 
tion with its other fine qualities, will render it 
one of our greatest pomological acquisitions; 
and at no distant day it will occupy a high 
position among the most valuable varieties°of 
this excellent fruit.” It was named by the 
Native Committee of the American Pomolog¬ 
ical Society. He adds, “ with skillful cultiva¬ 
tion, the ‘Philadelphia’ will probably equal, 
if not exceed in size, as it surpasses it in flavor, 
the largest grown specimens of the Duchess 
d’Angouleme.” The original is healthy and 
vigorous, and a prolific bearer.— Ger. Tel. 
APPLE TREES PRflII SEED. 
Mn. (J. W. Peters, an old settler in Wash 
tenaw county, in the town of Scio, informs us 
that in 1827 he procured from Detroit a bush 
el of very good, large, red, fall apples. The 
seed of these apples he planted, and grew from 
them several hundred trees, from one to two 
hundred of which he set in an orchard for him 
self. In five or six years from the seed they 
began to bear, and the fruit of no two trees 
are alike. With three or four exceptions he 
says the fruit was good. Some trees bear 
white, some green, yellow, red, striped, some of 
different shades, and russets; a part are fall 
apples, while others arc medium, and others 
very late keepers; and what is more singular, 
some are quite acid, others sub-acid, and°some 
sweet. We visited the orchard a few dais 
ago. and examined a large n imber of the va¬ 
rieties, and found them 
the following well-know 
Golden Russets, Newton _ _ 
win’s Fall Pippins, Wine Apple, and Rambo 
The above shows very conclusively that 
there is no probability that apple seeds will 
produce the same fruit, unless under very pe¬ 
culiar circumstances. Of all the trees in Mr. 
Peters’ orchard, one only produced fruit near 
ly like the original .—.Michigan Farmer. 
PREPARATION OF SOIL — TRANSPLANTING 
FRUIT TREES, ETC. 
It is a-well-known fact that the deeper and 
more thoroughly a soil is pulverized, the bet¬ 
ter it is for the growth of fruit-trees. It has, 
doubtless, been observed that where the soil 
is shallow, the growth of the tree is slow, and, 
in dry summers, scarcely at all, while that of 
another standing in deep soil but a few feet 
distant, is very rapid. What makes this dif¬ 
ference? The soil may be no more fertile in 
the one case than in the other; it may, even 
in the latter instance, be less fertile. The 
truth is simply this: iu the one case, all the el¬ 
ements are made available, while in the other 
they are not. It is impossible for the roots to 
penetrate the hard subsoil, and iu these cir¬ 
cumstances, we may no more expect a rapid 
growth, than a rank corn-field on two inch 
soil. 
A thoroughly pulverized soil is just as nec¬ 
essary for fruit trees as for grain; and yet how 
■ ew carry it out in practice. One good exam¬ 
ple will eflect more than volumes, written on 
the subject. A tree properly planted may be 
made to grow fifteen or twenty feet high in 
six or eight years, with tops as many feet in 
diameter, besides yielding a fair crop of fruit; 
and who would not rather pay eight or ten 
cents for the trouble, than only two cents and 
wait twice as long before any' fruit could be 
expected. And yet the latter is too common 
among farmers. They acknowledge the error, 
but assign as a reason, that “it is too much 
work to prepare the soil two feet deep, for eve¬ 
ry tree.” Rut planting on orchard, it should 
be remembered, is not a thing of yearly occur¬ 
rence,and seldom takes place but once in a 
life time.. And thi3 consideration alone, 
should incite us to do it in the best possible 
manner. We can not cheat fruit trees, or 
even slight them, and expect a suitable reward. 
On the contrary, the reward is usually in pro¬ 
portion to the labor, which, be it little or 
much, is sure to display itself in one way or 
another. Deep and thorough preparation of 
the soil is, therefore, the first step in the culti¬ 
vation of fruit-trees; and as such an operation 
requires much hard labor, I propose to show 
the method which I have employed this fall, in 
planting about two hundred pear trees. 
For two years the soil has been plowed a 
foot in depth, well manured, and planted with 
corn. This Jail I staked out Ike ground for 
the rows, and plowed the land with a Michi¬ 
gan sod plow, about ten feet wide, and 16 
inches d ep, actual m:asurement. This was 
done by going twice or thrice in a furrow._ 
N\ hen one furrow was completed, I hitched on 
ike subsoil plow and broke up the substratum 
at least t n inc! es deeper. A land being thus 
finished, the dirt was scraped out right and 
left from the place where the tree was to stand 
to the depth of sixteen or eighteen inches._ 
1 his left a spot about eight feet in diameter, 
from which the earth was removed down tc 
the unbroken soil, taking care to leave the dirt 
as near the holes as possible, so as to facilitate 
the labor of filling them again. Having finish 
ed a row of holes, 1 stir up the subsoil with s 
FRUIT IN CELLARS. 
An exchange says:—A great deal of winter 
fruit suffers early decay, in consequence of a 
deficiency of ventilation, especially during au¬ 
tumn, and after the fruit is deposited. " An¬ 
other cause of decay is the improper location 
ot the shelves or bins, which are placed against 
or around the wails. By this inconvenient 
arrangement, the assorting of decayed speci¬ 
mens must be done all from one side, and the 
shelves must hence be very narrow, or the 
operator must stretch himself in a most irk¬ 
some horizontal position. The circulation of 
the air is, at the same time, greatly impeded 
by the want of space next the walls. To avoid 
these evils, the shelves should be in the centre, 
with a passage all round. This allows circula¬ 
tion ol air; and the shelves may be twice the 
width, with the same conveniences in assortin 
or picking. If suspended from the joists 
above, on stiff bars, rats cannot reach them. 
It is said that the Germans are very success¬ 
ful in the ventilation of their cellars, by a 
communication with the principal chimney, the 
heated air in which necessarily maintains a 
current, which sweeps out the noxious and 
stagnant gases from the vegetable and other 
contents. 
aim 
% 
O' 
f 
LIST OF PATENT CLAIMS 
Issued from tha United States Patent Office, 
For the week eading Nov. ]4, 1854. 
The Kirtland Pear, which is so highly 
spoken of in Ohio—it being a seedling pro¬ 
duced byProf. Kirtland, who has done so much 
for Horticulture—has fruited in New York the 
present year, ancl though of much less size 
than in Ohio, caused probably by the excessive 
drouth, it is described to be quite equal in 
quality to the Gray Doyenne, with rather more 
of the peculiar Seckel flavor. 
Grapes for Consumption — The use of 
grapes as an article of food is much recom¬ 
mended in cases of consumption. They con¬ 
tain a large quantity of grape sugar, the kind 
which most nearly resembles milk sugar in its 
character and composition, which also is very 
useful for consumptives, it having a great at¬ 
traction for oxygen, and, therefore, readily af¬ 
fording materials for respiration. 
Stale Bread, if not too far gone, may be 
rendered as nearly as good as new by simply 
putting the loaf in a closely covered tin, and 
exposing it for nearly an dour to a heat not 
exceeding boiling water. 
Atmospheric Pressure.—A French paper 
famishes the following horticultural item:—A 
horticulturist of the suburbs of Versailles, iu 
studying the physiology of the vegetable kin" 
dom, conceived the idea that the smallness of 
certain plants, the violet, for example, was 
owing to atmospheric pressure too great for 
their delicate organs. Having fixed this thought 
iu his mind, the florist conceived the idea' of 
putting his theory into practice. Providing 
himself with a small balloon, rendered sullicient- 
ly tight to prevent the escape of any gas, he 
launched it into the air, having attached to it 
a silken cord 1,200 metres long. Instead of a 
car, the balloon sustained a flower pot of Par¬ 
ma violets. This experiment has been going 
on about two months, with the most wonderful 
results, in the shape of violets as large a.-. Ben¬ 
gal roses. It is to be hoped that the above 
experiment may be turned to some account” 
This is curious if true. 
Burnt clay is now extensively used, in some 
sections of the country, as a manure for gar¬ 
den soil. It is generally prepared, I believe, 
by first accumulating a quantum svjjicit of 
woody matter, and covering it with clay. The 
mass is then ignited, and burnt till the wood is 
reduced to coal and ashes, similar to the man¬ 
ner pursued in coal burning. The charcoal, 
ashes and clay thus furnished, constitutes an 
excellent dressing, and produces highly bene¬ 
ficial effect^ on both crop and soil.—A’. E. 
Fanner, i 
Manure] may be now applied to trees better 
than at any other season of the year, as it will 
become we il soaked into the ground by the 
commencen ;eut of growing. 
spade and pick, ten inches deeper, breaking 
all the lumps to pieces, aud then throw in and 
mix together about three inches of the surface. 
1 thou hitch on the team, and by means of a 
back furrow, till the hole about half full of dirt, 
on which is placed four or five bushels of well 
prepared compost, from the same yard. The 
manure is then covered over with dirt, and the 
tree set on about even with the surface, as the 
soil prepared in this way will settle, and bring 
the trees to the proper depth. Finally ihe 
best soil s placed about the roots, and a pile 
of dirt packed a^out the trees so as to keep 
them erect during the winter. In the spritm 
I shall remove this dirt, and work iu a good 
top-dressing of compost about the roots._ 
Many of my trees, treated in this way, send 
out branches three and four feet long iu a 
single season. And even the past summer, 
dry as it has been, some have grown two and 
three feet, and appeared to suffer but little 
from the drouth. Many of them, on the other 
hand, planted afar the old style, have grown 
but a few inches, and s tme not at all. f have 
sometimes been ridiculed for being thus par¬ 
ticular in preparing ihe soil; but the best de¬ 
fence I can make is, to show the difference be¬ 
tween the result of the two methods. 
Ten years ago l transplanted a few trees, 
when the soil was broken only as deep as we 
commonly plow; and, although the soil has 
been well stirred about them each year, stiff 
they Lave grown but little, and yielded no 
fruit. This fall I am reirausplanting them, as 
they should be. Where the soil is rather bar¬ 
ren, all the subsoil is thrown out of the hole, 
and a wagon load of alluvial or sods from the 
highway, is deposited in each hole. Ashes, 
bones, tan-bark, chip-manure, saw-dust, and all 
-uch materials, are well mingled with rite soil 
ibout. each tree. On my hard, compact land, 
l think as much of corn-cobs, uttd tan-bark, as 
of any other kird of manure. My ashes*in¬ 
tend of being deposited in the asliory for a 
year, or sold for a few cent- per bushel, are 
immediately scattered around the fruit trees, 
iitd tl ey return me, in line fruit and healthy 
trees, double what they come to in dollars and 
ents. One word more bv way of obviating 
he objection against transplanting trees in 
this manner in the spring, because it interhres 
U o much with the ordinary business of the 
farm. 
Let the ground or holes he prepared in the 
full, or even in the winter, and then it will con¬ 
sume but little time in the spring to put out 
the trees. I am preparing tiie holes this fall 
for several hundred trees; and, if the ground 
is not frozen, l intend to work at them during 
the wintt r. I throw out all the subsoil, to the 
depth oi two feet, and eight feet in diameter, 
and let the frost and rain act upon it; and bv 
the time the season for transplanting arrives, 
this dirt soil will be as fine as ashes. 
Whether thi 
Garbages.— There are more ways to cook a 
fine cabbage than to boil it with a bacon side, 
and yet few seem to comprehend that there 
can be any loss in cooking it, even in this sim¬ 
ple way. Two-thirds of the cooks place cab¬ 
bage in cold water and start it to boiling; this 
extracts ail the best juices, and makes the pot 
liquor a soup. The cabbage head, after hav¬ 
ing been washed and quartered should be 
dropped into boiling water, with no more 
meat than will just season it Cabbage may 
be cooked to equal broccoli or cauliflower.— 
Take a firm, sweet head, cut it into shreds, lay 
it in salt and water lor six hours. Now place 
it in boiling water, until it becomes tender- 
turn the water off and add sweet milk when 
thort u. nly done; take it up in a colander and 
urain. Now season with butter and pepper, 
with a glass of good wine, and a little nutmeg 
grated over, and you will have a dish little re¬ 
sembling what are generally called greens. _ 
Soil of the South. 
Omelettes.— Break four eggs into a basin 
add half a teaspoonful of salt" "and a quarter 
ditto of pepper, beat them up well with a fork, 
put into the frying pan one ounce and a half 
of butter, lard, or oil, which put on the fire 
until hot; then pour in the eggs, which keep 
on mixing qnfck with a spoon until all is deli¬ 
cately set; then let them slip to the edge of 
the pan, laying hold by the handle, and raising 
it slantways, which will give an elongated form 
to the omelette ; turn in the edges, let it set a 
moment, and turn it over on'toadish, and 
seive. 
It ought to be a nice yellow color, done to 
a nicety, and as light and delicate as possible. 
It may be served in many ways, but some of 
the following are most common : Two table- 
spoonsful of milk, and an ounce of the crumb 
of bread cut in thin slices, may be added. 
Edwin Allen, of South Windham, Conn., im¬ 
provement in machinery for carving stone. 
Levi B. Ball, Putnam, Ohio, improvement in 
smut machines. 
Wm. Brancroft, of Whiteford, Ohio, improve¬ 
ment in cultivators. 
Henry Bates, New London, improvement in 
slide valves for the exhaust steam. 
William Beebe, New York, improvement in 
double cylinder boilers for hot water apparatus. 
Martin Bell, of Sabbath Rest, and Edward B. 
Isett, of Cold Spring Forge, Tyrone city. Pa., 
improvement in furnaces for making iron direct 
from the ore. 
Wm. Bell, Boston, improved lamp caps. 
Job Brown, Lawn Ridge, Ill., improvement 
in cultivators. 
Thos M. Chapman, Oldtown, Me., improved 
device for adjusting mill saws. 
Matthias P. Coons, Brooklyn, multigrade iron 
fence. 
Horace J. Crandall, of East Boston, improved 
method of adjusting vsssels upon the keel blocks 
of dry sectional or railway dock. 
Geo. Crampton, Worcester, improvement in 
looms for weaving figured fabrics. 
Daniel Harris, Boston, assignor to John P. 
Bowker, Jr., of same place, improvement in sew¬ 
ing machines. 
Jonathan Hibhe, Tullytown, Pa., improve¬ 
ment in plows. 
Geo. Hodgkinson, Cincinnati, improved peg- 
iug machines. 
George T. Leach, Boston, improvement in the 
method of engaging and disengaging self-acting 
car brakes. 
Francis Malon, New York, improvement in 
breach loading fire-arm. 
Wm. Morris, Philadelphia, improvement in 
omnibus registers. 
Joseph Miller, Olean, N. Y., improvement in 
ailroad car coupling. 
Wm. Moore, Belleville, Ohio, improvement in 
grain winnowers. 
Alpheus Myers, Longansport, for tape worm 
trap. 
Alpheus Myers, Logansport, for tape worm 
operation. 
C. B. Normand, Havre, France, mode of con¬ 
trolling and guiding logs in saw mills, without 
a carriage. Patented in England the 27th Oct., 
1852. Patented in France, Nov. 5th, 1852. 
C. B. Normand, Havre, France, for improved 
method of hanging saws for mills. 
C. B. Normand, Havre, France, for improved 
method of controlling the log for curved and 
bevel sawing. Patented in France, Nov. 5th, 
1852; English patent Oct. 27, 1852. 
Julius A. Peas, New' York, improvement in 
India rubber over-shoes. 
Charles A. Robbins, Iowa city, improved ex¬ 
cavator and ditching plow. 
Geo. D. Stillson, Rochester, improved exca¬ 
vating machine. 
Wm. Stoddard, Lowell, for shingle machine. 
Jacob Sw'artz, Buffalo, improvement iu grain 
and gra-s harvesters. 
Benj. James Tarman, Philadelphia, improve¬ 
ment in machinery for stretching and drying 
cloth. 
Orson Westgate, Riceville, Pa., for saw gauge. 
Leon Jarosson, Jersey City, improved meth¬ 
od of constructing printing blocks. 
George Bruce, New York, improvement in 
casting types. 
George Thompson and Merrell A. Furbush, of 
Worcester, improvement iu rollers for pattern 
chairs for looms. 
Jonathan W. Caldwell, Rochester, improved 
arrangement of lever and catch for tow'-lines of 
canal boats. 
RE-TSSUE3. 
Samuel Catnby. Ellicotl’s Mills, improvement 
in winnowing machines. Patented Dec.28,’52. 
A NEW KIND OP LOCOMOTIVE. 
A.r the Jafc Fair of the Maryland Institute, 
a gold medal was awarded to a locomotive en¬ 
gine exhibited by Mr. John Cochrane, the con¬ 
structing engineer of the Union Iron Works of 
Baltimore. The chief peculiarities of this en¬ 
gine consist in the use of a double set of cylin¬ 
ders and driving apparatus, together with an 
arrangement of the axles whereby the motion 
over curves is greatly facilitated. The inven¬ 
tor thus describes it: 
“ The wheels of the Binary engine may be 
considered a3 divided into two sets, viz:_Front 
and back drivers, each set being operated by 
a separate pair of cylinders, making four cylin¬ 
ders in all. The pair of cylinders beneath the 
smoke box operate the Buck drivers by means 
ol cranked axles, and the outside pair the back 
drivers by means of crank pins in the wheels, 
xtiach pair of. cylinders with their connections 
ancl wheels form a complete system, but are 
not capable of independent movement, for both 
systems are so combined together as to secure 
a simultaneous action in starting, working, aud 
stopping, and in all the various manipulations 
necessary to the management of the engine.— 
J his is accomplished by combining the outer 
and inner cylinder of each side respectively, by 
means of one steam chest and valve,—which 
produce a perfect unity of action in both sys¬ 
tems.” J 
SOAP, WHITE LEAD AND OIL. 
It is not so generally known as it should be 
that a mixture of the above named ingredi¬ 
ents makes an excellent coating for gates and 
fences, and out-buildings. The addition of 
the soap (soft soap only is to be used,) consid¬ 
erably diminishes the expense of the paint, 
without in any degree lessening its durability! 
or the facility of laying it on. 
I have a house, the north-west side of which 
was painted with this mixture nineteen years 
ago, and the paint is now much more brilliant 
titan that put upon the ether sides at the same 
time, though the latter was of the best quality 
of white lead and oil, and four heavy coats 
applied, while of the soap paint I applied but 
two. Fences painted with this mixture, as 
well as the roofs ot buildings, for which pur¬ 
pose any coloring matter, or pigment, may be 
substituted for the lead, endure much longer, 
it is ascertained, than those painted with pure 
oil paint. The alkalescent qualities of the 
compound tend to indurate tiie fibres of the 
wood, and render them impervious to those 
atmospheric influences which are the chief 
cause of decay and rot. The quantity of 
soap to be used can be best ascertained by ex¬ 
periment ; on this point no definite rules can 
be prescribed.— JV. E. Farmer. 
WEIGHTS OF VARIOUS SUBSTANCES. 
The fo lowing table gives the weight of ihe 
substances named, per cubic foot : 
lbs. oz. 
Us will pay, is a question often 
asked me. Were I not assured that labor and 
money, thus invested, is far better than 
cash at twelve per cent, interest, 1 should aban¬ 
don the operation at once—S. Edwards Todd, 
m American Agriculturist. 
Poached Eggs. —Put iu a small pan half a 
pint of water, half a teaspoonful of salt, three 
of vinegar ; when boiling, break carefully in 
the pan two nice eggs, simmer for four minutes 
or tiff firm, not hard : then serve them up 
either on toast or fried bacon, or ham, or spi¬ 
nach. and on any minced and seasoned vege- 
tablc. & 
Mixed Eggs. —Break four eggs into a fry¬ 
ing pan, in which you have put two ounces of 
of butter, a little salt and pepper ; set it on 
the fire, stir round with a wooden spoon very 
quickly, to prevent sticking to the pun ; when 
all set serve either on toast or dish. Fried 
bacon cut in dice, a little chopped onions, or 
mushrooms, may be added to the above. 
Wrought Iron, per cubic foot. 
4S8 10)4 
Cast Iron, « 
« 
450 
944 
Steel, « 
« 
489 13 
Copper, « 
555 
Lead, “ 
it 
708 
12 
Brass, « 
« 
537 
12 
Tin, « 
tt 
4 6 
White Pine, “ 
tt 
29 
9 
Yellow do,, “ 
U 
33 
13 
White Oak, « 
tt 
45 
3 
Live do., “ 
it 
70 
Salt Water, (Sea,) « 
« 
64 
5 
Fresh do., “ 
tt 
62 
8 
Loose Earth or Sand, “ 
it 
95 
Common Soil, “ 
u 
124 
Strong do., “ 
it 
127 
Clay, «* 
tt 
135 
Clay and Stones, “ 
14 
160 
Cork, 
« 
15 
Tallow, « 
«« 
59 
Brick, « 
125 
Eggs and Bacon.— Cut some bacon very 
thin, put into a frying pan half an ounce of 
butter, or fat, lay the bacon in it; when fried 
on one side, turn over, aud break one egg on 
each piece ; when the eggs are set, put the 
slice under the bacon, and remove them gently 
into a dish. Ham may be done the same. 
Eggs and Sausages.— Boil four sausages 
for five minutes, when half cold cut them" in 
half lengthways, put a little butter or fat in 
frying pan, and put the sausages in and fry 
gently, break four eggs into pan, cook gently, 
and serve. Raw sausages will do as well, only 
keep them whole, aud cook slowly. 
17 cubtc feet of Clay make a ton 
23 “ “ •< Sand “ “ 
18 u « “ Earth u “ 
Eighteen cubic feet of gravel or earth, be¬ 
fore drying, make 27 cubic feet when dry. 10 
cubic yards of meadow hay make a ton ; when 
taken out of large or old stacks 8 or 9 cubic 
yards make a ton. 11 to 12 cubic yards of 
clover, when dry, make a ton. 
Darien, N. Y. J. A. Peters. 
Coal in Canada. —The Toronto Colonist 
states that, coni has been discovered near West 
Bradford, C. W. Tt was found on sinking for 
a well, and is asserted to be of excellent quali¬ 
ty—bituminous. If this be true it contradicts 
geological reports of that, country, but will be 
of immense advantage to the people.— Sci. 
American. 
Like the numerous reports of the discovery 
of coal in this State, this statement will doubt¬ 
less tiirti out to be unfounded. There is a 
kind of slate which much resembles coa 1 , and 
is frequently mistaken for it. 
Sound 
of Bells. —The nearer bells are 
hung to the surface of the earth, other things 
being equal, the farther they can be heard.— 
Franklin has remarked that many years ago 
the inhabitants of Philadelphia had a bell im¬ 
ported from England. In order to judge of \\\ 
the sound, it was elevated on a triangle, in the 0 j 
great street of that city, and struck, as it hap- g 
pened, on a market day. when the people coin- )j> 
ing to market were surprised on hearing the c! 
sound of a bell at a greater distance from the )!j 
city than they ever heard any bell before.— )! 
This circumstance excited the attention of the ( ' 
curious, and it was discovered that the sound, )!! 
of a bell struck in the street reached nearly )i! 
double the distance il did when raised in tiie (H 
air. In the air, sound traveled at ihe rate of s’I 
from 1,130 to 1,140 feet per second. In water, ) 
4,708 per second. Sounds are distinct at <l' 
twice the distance on the water that they are < 
on land. ( ! 
Improved Stump Extractor.— An improve¬ 
ment in machinery for extracting stumps has 
been invented by Edward Vaughn, of Alliance, 
Ohio, who has taken measures to secure a pat¬ 
ent. 'The bearing of the screw employed in 
this stump extractor is a half sphere fitted 
within a concave plate; the hub of the sweep 
(or working the extractor has a projection 
resting upon anti-friction balls, and the screw 
passing a recess, is so arranged that the fric¬ 
tion usually attendant on operating it in ordi¬ 
nary stump extractors, is greatly reduced, and 
at the same time the screw is allowed to oscil¬ 
late and conform to the line of pressure when 
out of a vertical line. This machine is made 
with a frame to be drawn on wheels to the field 
where the stumps are to be extracted, and is 
made with devices whereby the wheels can be 
very readily attached and detached. 
Granaries for the Storing of Corn._ The 
Messrs. Huart, the great millers of Cambrai, 
have patented a peculiar kind of granary 
which they have in 'use for the storing of their 
corn. In this arrangement the corn tills com¬ 
pletely the space in which it is to be preserved, 
and is kept in constant motion by means of a 
steam engine. The grain is lifted up and stir¬ 
red round by means of a helix, and from 
thence falls upon an apparratus which, by ) 
means of a fan, the chaff dust and other for- / 
eign substances are removed, and the insects ( 
and their larvae destroyed. The corn is then < 
carried back to the same inclosed space again, 
and the operation from time to time repeated! 
There granaries are considered to be adap e i 
not only for the preservation of corn in o C od 
condition, but for that which is already dam¬ 
aged —Le Genie Industriel, France. 
Carriage Cramp.— The common cramps of 
wagons and carriages consist simply of strips 
of metal nailed to the bottom of the box or 
oody ol the vehicle, to prevent the wearing of 
the wooden part where the wheels come in 
contact with it in the act of turning - . As a 
re peri or mode to this, Samuel T. Sanford, of 
Fall River, Mass , has made an improvement 
by constructing the cramps with anti-friction 
rollers, so arranged that when the wheel conies 
n contact with them in the act of turning, 
'hey obviate the great friction of the common 
cramp, and at the same time prevent the vehi¬ 
cle from being overturned.— Sci. Atm 
