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MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER 
much as the average of 10 acres of wheat last 
year iu our town, and it did not cost five dollars 
to take care of them through the year. 
Amos Dank, Esq., of West Avon, has a number 
of vines of the Catawba, that bore a full crop of 
handsome.fruit last year, that ripened well. 
Mr. Dann cultivates the grape for wine, for do¬ 
mestic purposes, and has the reputation of mak¬ 
ing a very excellent article of superior quality.— 
These facts, 9how that the cultivation of Hardy 
Grapes, and particularly the Isabella, has been very 
profitable iu Western New York; and the prospect 
is now, that it will be more profitable for a great 
number of years. The demand and price have 
been constantly increasing for some years past, 
and the demand certainly must continue to be 
greater for an indefinite number of years to come. 
They can be shipped thousand of miles, and even 
kept well through the winter, thus prolonging 
their ubc full one half of the year fresh. For 
manufacture into wine, they are said to be worth 
Stephen H. Ainswokth. 
Mu. Editor: —I have for some time been design- 
that many grow our common black raspberry for 
market, and make the growing of this frnit quite ing to ask you whether the Quince hears on young 
profitable. or n 'd wood. My attention was again called to the 
Two of the best varieties for market cnltnre, on matter, by “A Shange Story ” in the last Rural. 
account of firmness and If you will answer, you will oblige a subscriber.— 
^ productiveness,are tbeiJcrf M. 15., Alden, N. 1'., Jan., 1857. 
Antwerp, a large, dark red, Remarks.— The Quince bears its fruit on small 
rich berry; and the Fran- shoots or spurs. These spurs are produced on 
coma, somewhat similar iu wood two or more years old. Each spur hears 
.LIST OF PATENTS 
Issued from the United States Patent Office for the week 
ending January 20, 1867. 
THE RASPBERRY. 
The Raspberry is in our opinion the most de. 
licious fruit that grows. In beauty, flavor and 
fragrance, it is unsurpassed. A dish of fine rasp¬ 
berries on the table will fill the room with a de- J 
lightful fragrance, not exceeded by the choicest 
bouquet—and then, covered with cream, or even 
fresh milk—who could desire a more luscious, a 
more princely dish. The doctors, too, all say they 
are very healthful—but we don’t care a fig for 
what the doctors say—every one that tastes them 
knMos they are good. John J. Thomas; who is 
one of those cool-headed men who never allow e 
themselves to get excited, no matter how exciting 
the subject, thus sensibly but composedly writes r: 
of the Raspberry:—"It is eminently a wholesome r 
fruit, and sometimes proves a valuable medicine (. 
from Us expectorant qualities, which the writer 1 
proved to advantage in bis own case, for whom it o 
was recommended by high medical authority, and I 
it was found not at all repulsive to take, even iu t 
quite large doses.' 1 j' 
During the raspberry season we enjoy a feast, 
and look forward to the dessert and the tea-table 
with the same kind of pleasure that the boy does 
to Thanksgiving dinner, or to Fourth of July.— 
Now, our. readers must remember that we are not 
talking about those little mashed-up things we see 
exposed for sale at the doors of our oity stores, 
scooped up with a spoon, measured in a dirty- 
lookiug tin cup, and wrapped up in brown paper, 
to be taken home and eaten for raspberries. No 
one would get excited about snch fruit — but we 
mean such raspberries as every good sensible cul¬ 
tivator grows—large and luscious. 
The raspberry will do well in any good, rich 
and deep garden soil, but succeeds best where it 
is inoliued to be moist. In a dry, sandy soil, the 
more tender sorts will ripen the wood better, hut 
iu such a soil thorough mulching is necessary. 
The best situation is in a border on the north side 
of a fence, or where they are grown extensively 
on the northern exposure of a side hill, as in this 
situation the plants are not as much affected by 
sudden changes in winter, and the fruit is larger 
if grown in a rather shady situation. They may 
he grown finely in young orchards—say two rows 
between each row 7 of trees. 
The Raspberry may be planted from two to three 
feet apart, and the cane should be cut down to 
within 12 or 18 inches of the ground, according 
to the strength of the plant, cutting the weakest 
canes the shortest; nnd no fruit should be allowed 
to grow the first season. The buds should he 
picked off ns soon as they make their appearance, 
that all the strength of the root may go into the 
new canes; and these should be carefully lied to a 
stake, as on their health and vigor depends the 
crop the next season. 
Pruning the raspberry is a very simple opera¬ 
tion. The canes are produced one season, hear 
fruit the nest, and then die. Wo take the accorn- 
\ panying engraving, ex- 
# / /■ plaining very clearly 
\ t V / the habits of the plant, 
V / a from Barry’s Fruit 
jh Book. A is the old 
B.f I i / _ cane that has borne, 
1 c VVv a ‘^ au 'l must be cut away 
in the spring. B is 
s f/ the young cane pro- 
c -.. \\ || dueed last season, and 
. that win bc “ r frllil the 
" coming summer. This 
cane must be shorten- 
cd at cross line b to 
Fig. 1. three or four feet, ac¬ 
cording to its vigor. If the cane is quite strong > 
It may be allowed to remain four leet, The fruit 
buds produce small shoots, a, a, a, that bear the 
fruit. C in the engraving is the radical bud 
that will produce a cano the next season. When 
plants have remained in one place a few years, a 
good many canes will be produced from one plant, 
or stool. In this case it will be necessary to cut 
out the weakest in the spring, allowing from four 
to six of the strongest to remain. These must be 
cut back as before recommended. When all the 
canes are allowed to remain, as we see in many old 
raspberry beds, the fruit soou becomes scarce and 
worthless. 
The common plan of training is simply to tie 
the canes together, around a stake, about 18 inches 
from the ground, as seen in figure 2, so that they 
may spread at the top. Another plan is to place 
stakes in the grouud, and then attach wire or 
tarred rope to them, as shown by the horizontal 
liues in figure 3. The canes are then spread and 
fastened to the wire or ropes, as shown. Still, 
William B. Bishop, Brooklyn, N. Y., improved guides 
for sewing machines. 
John 8. EUke, Claremont, N. H., improved mode of 
making paper. 
John H. Bloodgooi), New York, N. Y., improvement in 
forming bata for belting. 
E. G. Cnshine, Drycien, N. Y., improvement in centre 
vent waterwheel. 
Alfred A. Blandy, Baltimore, ltd., improvement in arti¬ 
ficial teeth. 
George Gregg, troves Mil], Va., improvement in sawing 
machines. 
Elias Howe, Jr., Brooklyn, N. Y., improved sewing ma¬ 
chine. Patented in England, July 26, 1848. 
E. G. Allen, Boston, Mass., assignor to Henry 0. Allen, 
Boston, aforesaid, improvement in steam pressure gauges. 
John Gouldiog, Worcester, Mass., improved mode of 
weaving double pile carpets and ruga. 
John Bishop Hall, New York, N. Y., improved method 
of treating photographic pictures. 
James E, A, Gibbs, Mill Point, Va., improvement iu sew¬ 
ing machines. 
George Heberling, Quincy, 111., improvement in grain 
separators. 
E. T. Henry, Scranton, Pa., improvement in die for mak¬ 
ing spikes. 
M. G. Hubbard, Penn Yan, N. Y., improvement in har¬ 
vesters. 
M. G. Hubbard, Penn YaD, N. Y., Improved cutters for 
harvesters. 
Jared 0. M. tngersoll, Ithaca, N. Y., improvement in 
machine for paring apples. 
William Kelly, Eddyville, Ky., improvement in blast 
'furnace. 
Pells ManD.v, Waddams Grove, Til., improvement in h&r- 
I Testers. 
D. C. McCallnm, Oswego, N. Y., improved method of 
constructing bridges. 
James G. Morgan, Brooklyn, S. Y., improvement in hy¬ 
drants. 
B. S'. Nave, Roanoke, Ind., improvement in brick ma¬ 
chines. 
improvement in hose 
Mr. Moore:— Can you, or some of your corres¬ 
pondents, give me any information through the 
Rural, in reference to the profitable management 
of four or five acres of laud in the vicinity of 
Rochester V Would Gardening be a profitable 
business to a green hand1 Jf not, what would be 
the most sol— C. N. E., East Bloomfield, IV. Y. " T 
Remarks.— If we wished to make money from 
four or live acres near Rochester, we would plant 
it with Small Fruits Of Grapes, or both. A green 
hand could not earn a living at vegetable garden¬ 
ing on so small a piece of ground: it would re¬ 
quire skill and experience to do this. The gar¬ 
deners here depend upon forcing for their profit. 
It is only the early grown vegetables that pay a 
remunerating price. 
Mr. Editor: —I have tried to grow “ Box'’ plants 
12J cents per lb, 
West Bloomfield, N. Y., 1857. 
PLANTING FRUIT TREES ON CLAY SOIL. 
lowing manner. Set the trees on green-sward—on 
the top of the grouud—cutting off the main root 
that runs downward, putting rotten chip manure 
around and on the roots of each tree as you trans¬ 
plant it. Dig a ditch parallel with each row of 
trees, about six feet from them; throw the diit 
from the ditches around and on the roots of the 
trees, and then dig out the old rotten stumps and 
place them around the trees; they keep the ground 
light Care should be taken in the fall to remove 
everything from the body of the tree in which 
mice can live, or they will girdle the tree. Every 
spring, in the month of May or June, hoe up the 
grass around the trees in circles of six feet or I 
more diameter each. Never whitewash trees with 
lime, as it closes the pores and injures more than 
it does good, but take a pail of weak lye or potash 
water and an old broom and give everytreeagood 
scrubbing. Some manure from the barn-yard oc¬ 
casionally does the trees good. I have a thrifty, 
prolific bearing young orchard, from five to four¬ 
teen years old. The varieties that succeed best 
are Rhode Island Greening, Belmont, Seek-no- 
Furtlier, Wine Apple, Winter Pippin, Black Gilli- 
tlower, Rambo, Roxbnry Russet, Sweet Russet.— 
Other varieties have more of a tendency to rot. 
Kind reader of the Rural don’t laugh at this ar¬ 
ticle, as I have now some nice looking apples that 
would make your mouth water to see them, and 
surprise you to know that they were raised on so 
still a clay soil that you woulc have to draw sand 
and mix with it to make good brick. My advice 
is, spend a little time and money, if necessary, in 
rearing and cultivating fruit trees; they will bear 
fruit after we are dead and gone. No person ever 
planted a fruit tree without feeling a secret con¬ 
sciousness that he had rendered a service of an 
important character, either to his own family or 
> those who might come after him. h. w. 
■ North EatoD, Lorain Co., Ohio. 
Lodner D. Phillips, Chicago, HI 
coupling. 
Emil R. I’ichlrr, Boston, Mass., improvement in reflectors 
for vaults. 
William RObitisoD, Warsaw, N. Y., assignor to Amenzo 
W, Beardsley arid William Robinson of same place, im¬ 
proved mode of laying tops for carriage machines. 
James D. Sarven, Maury county, Tenn., improved tna- 
chine lor bending timber. 
Jos. and Jas. Montgomery, Baltimore, Md,, improved 
winnowing machine. 
Samael R. Smith, Florence. Md., improved method of 
feeding lumber laterally in sawing machines. 
John G. Treadwell, Albany, N. Y., improvement in cook¬ 
ing stoves. 
John Wrigbt, Flanisvilie, Conn.,assignor to the S. stow 
Manufacturing Company of same place, improved machine 
for bending sheet metal. 
R, H. Smith, Cincinnati, Ohio, improved roofllngcurrent. 
rk-isscb. 
William E. Nichols, East Haddam., Conn., improved 
Patented Dec. 11,1849. 
FASTOLFP. 
There are several varieties of raspberries claim¬ 
ing to be Monthly, or Ever-Bearing. Of these we 
shall speak at another time. 
Editor Rural: —In your excellent article on 
the Currant\ you spoke of some Flowering Varie¬ 
ties, and intimate that you might give a descrip¬ 
tion of them at some other time. Will yon please 
name a few of the best, and oblige a 
Lady Subscriber. 
Remarks. — The Flowering Currants are very 
pretty free-growing shrubs. We will name a few 
of the best. 
The Yellow Flowering is a very common shrub, 
with showy yellow flowers, blossoming early in the 
spring. It is as hardy as an oak, and as tenacious 
of life as the common currant. Tt will hear any 
kind of soil and any bad treatment, and blossom 
usthongh entirely unconcerned about the ill usage 
it receives. 
The Crimson Flcncering is somewhat like the 
preceding in habit, but the blossoms, aa the name 
indicates, are crimson. 
method of making cord, 
additional improvement. 
Robert J. Morrison, Richmond, Ind., lor harvesting ma¬ 
chine. 
A young man from Hartland, Vt., (Mr. Liver¬ 
more,) has invented a machine for printing, which, 
without a figure and literally, may he called a 
pocket printing press; since it may he carried in 
one’s pocket, and operated there. The polished 
steel case- which contains the apparatus, is five 
inches long, two and a half inches broad, and one 
and a half inches thick. This contains the type, 
the ink, the paper, and the machinery. At one end 
of the case are six keys, on which the fingers of 
the operator play, as on a piano. The types are 
composed of the sections of a parallelogram, cross¬ 
ed by two diagonals. This parallelogram, is ent 
so ingeniously 8s to form all the letters of the 
alphabet, and in a shape so as to be easily read, in 
the impression, by any person on presentation.— 
Tbe size is double English, and the fashion Antique. 
The impression is like the page ot a book, lines 
horizontal from left to right. The slip of paper, 
some yards in length, is on a cylinder, and as fast 
as printed is received on another cylinder. The 
ink is contained in a piece of cloth saiuratedwith 
it, to which the types are applied aa often as is 
necessary. The rapidity of the printing is about 
j equal to that of writing with the pen, as most per¬ 
sons write. One would not believe all this possi¬ 
ble, beforehand, but when be is presented with a 
sentence legibly printed; for example— 
“11 tbore’s a hole in »U your coats, 
I rede ye tent it; 
A chiel'* among ye taktn’ notes. 
And faith, he'U prent it.” 
and undeniably printed then and there, he is no 
longer skeptical .—Boston Traveller. 
THE CTJLTUKE OF HARDY GRAPES 
Friend Moore: — The question whether our 
Hardy Grapes can be ripened and made profita¬ 
ble in Western New York, for general cultivation, 
is an important one. My opinion, from long and 
careful observation, and from what facts I have 
been able to gather, is that they are now, and will 
continue to be made one of the most profitable 
crops, the Farmer or Horticulturist can grow. 
The following facts will exhibit in a slight de¬ 
gree the profits of the Isabella Grape for general 
cultivation, both for marketing and for wine. It 
is true that we have as yet, but few vineyards of 
any considerable size, in the western portion of 
New York to found a correct idea upon; but 
these few have certainly paid a very round profit. 
Mr. M'Kay, of Naples, Ontario Co., has, for ex¬ 
ample, a vineyard of 160 Isabella Grape vines, 
planted, if I remember rightly, in 1818, and some 
120 more that bore very few last year for the first Substitute fc 
crop. I have not the jacts to enable me to make lent coffee. It 
an exact statement of tbe yearly crop from this pound, while im 
100 vines, sinco they crime into bearing, but report one-half wheat, I 
says he sold about $1,000 worth three years ago, not discover the 
$500 to $800 worth two years ago the vines being clear wheat in oi 
badly injured by the severe cold weather of the It Is certainly to 
The mercury fell to 28° below commonly used 
previous winter, 
zero, which killed many of the fruit buds and 
some of the vines. Last year his vines all pro¬ 
duced 0,000 Bisv of grapes, part of which he con¬ 
tracted in Buffalo for T2$ cems per B>., pari at . 
London, C. W., at 20 cents per lb. He could have 
sold all at 20 cents, which sale would have amount¬ 
ed to $1,200, and this mostly from the 100 vines. 
This variety retailed last fall inChicogo at 00 cents, 
and of an inferior quality. Had his crop becu 
sold at this price, it would have amounted to 
$3,600. 
Mr. Frederick Peck, of East Bloomfield, has 
about a quarter of an acre, planted 3 years ago to 
this variety, of yearling vines. It bore its first 
crop last year. The vines were entirety neglected 
the first year. Had they beeu attended to, as they 
should have been, the result of the first crop 
would have hec-n far different. 1 robahly doubled; 
but as it is, they have paid well. The crop was 
25 bushels, at -til lbs. to the bushel, which would 
give 1,000 lbs., and at 15 cents per fc., tbe crop would 
amount to $150. There were 100 vines planted, 
but not over two thirds of them produced fruit, for 
| want of previous care. 
Alvin Wilcox, of West Bloomfield has two 
vines, 14 years old, of the Isabella, that have pro¬ 
duced large crops of superb fruit for a number of 
years in succession, varying from 10 to 25 bushels 
per year of large bunches, and large fruit, well 
ripened. 100 vines of the same size and fruit¬ 
fulness, would produce 2,000 hnshels, equal to 80,- 
000 lbs., which at 20 cents per lb., would give 
$10,000. At the Chicago retail price $48,000.— 
These are remarkable vines, have a very rich soil, 
favorable position, and tire well trimmed and cared 
for. They will well repay a visit from Rochester 
or Buffalo. They excel anything 1 ever saw or 
conceived of. Could Barntw have had them to 
exhibit in the principal cities when loaded with 
fruit last fall, he would have retrieved his fortune. 
I have 40 vines of this variety, 30 of which arc 
three years from planting, nine, four years, and 
one, six years. They produced last lull from 25 
to 30 bushels of very large, handsome fruit and 
bunches, and ripened welL The hundreds that 
looked at them, universally expressed their aston¬ 
ishment at the quantity and size of the berries 
and hunches, particularly those on the vines from 
from four to six years old. I planted these for my 
own use, not intending to market any; although I 
could have sold them all to my neighbors at 12.J 
cents per fc. They were worth at least $150, as 
Cottage Pudding. —Rub a teaspoonful of cream 
tartar in one pint of flour; dissolve two-thirds tea¬ 
spoon soda in one cup of sweet milk and one cup 
of sugar, one egg, and a little salt. A rather quick 
oven. If set in the oven jnst as dinner is placed 
upon the table, it will be ready in time for the des¬ 
sert. It is very nice. The sauce is, one pint flour 
starch made in the usual way, one cup of butter, 
one of sugar; spice and flavor to suit fancy. 
Great care and experience are required in 
tempering tools, because they are so liable to 
crack when plunged into the cold water bath.— 
When they are heated to the tempering point, 
which is known by their color—yellow for a hard 
and bine for soft temper—their surfaces should be 
rubbed over with a paste of the prussiate of pot¬ 
ash, before plunging them into the water. File 
makers draw their files, after they are taken from 
the fire, through the lees of beer or a mixture of 
salt and the hoofs of animals ground into powder, 
before they immerse them in the water bath.— 
.Some tool makers dip their tools in strong soap¬ 
suds, before plunging them into cold water. Steel 
rollers are tempered by heating them up to a red 
heat, then covering their surface with a paste of 
prussiate of potash, and placing them in the cold 
water bath. Steel rollers are very difficult to 
temper. The liability of steel articles to crack in 
tempering, is owing to the sudden chilling and 
To Take Rust out of Steel. —Cover the steel 
with sweet oil well rubbed on it; in two days use 
unsiacked lime, finely powdered, to rub until the 
rust (lisappeais. To take iron stains out of a mar¬ 
ble chimney-piece: mix in a bottle an equal quan¬ 
tity of fresh spirit of vitriol and lemon juice; 
shake this well; wet the spots, and, in a few min¬ 
utes, rub with soft linen until they disappear. 
DOUBLE CRIMSON CURRANT. 
The Double Crimson is a variety of the above, 
but the blossoms arc larger, and the racemes, ns 
shown in the engraving, are four or five inches in 
length. It has a very beautiful appearance when 
in blossom. Unfortunately the crimson varieties 
are uot quite hardy here. The slightest protection 
of straw or leaves will answer, and even this is 
not always ueeessary—but always safe. They are 
natives of California. 
Gordon's Flowering is a hybrid between the yel¬ 
low and red, having beautiful Lunches of crimson 
and yellow flowers. 
Water Proof Comfosttion. —One-half pound 
tallow, 2 ounces of turpentine, 2 ounces beeswax, 
2 ounces olive oil, 4 ounces hog’s lard. It should 
be rubbed on new hoots or shoes two or three 
times before using them. By adding a small quan¬ 
tity of lampblack, and increasing the quantity of 
beeswax, an excellent black ball is obtained. 
Fig. 2. Fig. 3. 
another plan is to have two parallel rows of stakes, 
w ith wire or rope like figure 3, and about two feet 
apart. On one of these is trained the bearing 
cane®, and oti the other the young caues that will 
bear next year. In training, the objects to be kept 
in view are sufficient light and air for the fruit, and 
convenience in picking. 
We usually get a crop of raspberries in Roches¬ 
ter without any protection; yet in most localities 
and even here, it is better in tbe Autumn to bend 
the canes down, and cover them slightly with 
earth. If a small bank ot eartli is raised near the 
stool, over which to bend tho canes, it prevents 
their breaking. Covering in this way is very little 
trouble, and insures a good crop. Every fall or 
spring a good dressing of manure should be forked 
in, particularly on light land, or any land not very 
rich. 
The raspberry is a very tender fruit, and soon 
spoils after becoming ripe. It will uot theretore 
bear shipment any great distauce to market.— 
Those varieties that are firmest "are therefore host 
calculated for market culture. It is for this reason 
Cure for a Dry Cough. —Take of powdered 
gum arabie half an ounce, liquorice juice half an 
ounce. Dissolve the gum first in warm water, 
squeeze iu the juice of a lemon, then add of par- 
agoric two drachms, syrup of squills oue drachm. 
Cork all in a bottle and shake well. Take one 
teaspoouful when the eough is troublesome. 
Powder for Razor STKOfS.^Xake equ5a 
of sulphate of iron, (green copperas of commerce ,j 
and common salt: rub them well together, and 
heat the mixture to redness iu a crucible. When 
the vapors have ceased to rise, let the mass cool, 
and wash it, to remove the salt, and when diffused 
in water, collect the brilliant scales, which first 
subside; these, when spread upon leather, soften 
the edge of a razor, and cause it to cut smooth. 
Chilblains. —To cure chilblains, bathe the parts 
affected in the liquor in which potatoes have been 
boiled, at as high a temperature as can he borne. 
On the first appearance ot the ailment, indicated 
by inflammation and irritation, this hath affords 
relief. 
On the Peshakame river, in the Lake Superior 
region, there is a ridge of specular oxyd of iron— 
nearly pure—113 feet high, 100 feet wide, and ex¬ 
tending miles in length. 
To Clean Marble.—M ix up a quantity of very 
strong soap lye with quick lime, to the consis¬ 
tency of milk, and lay it on the marble you wish to 
clean, where it may remain tw r enty-four or thirty 
hours; afterwards wash off) with soap and water, 
and it will appear as if new. 
Tin ores are becoming scarcer, and the price of 
this metal has been rising steadily daring the past 
year. 
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