MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER 
A NEW EARLY PEACH, 
Since onr report, last week, we have ripened the 
Limon Pear. It ie of medium size, obovat.e, re¬ 
sembling a small, White Dojenne in size and orm. 
In color it is greenish yellow, sprinkled with red¬ 
dish dots, and often marbled red on the sonny 
side and around the crown. Stem '.loot an inch 
long, moderately stout and inserted In a shallow 
depression. Calyx email, open and shallow, flesh 
line, melting, sweet, musky, somewhat resembling 
the Bartlett in flavor and perfume. The tree l« a 
free grower, and good bearer. This is a Belgian 
fruit, and will rank among the best summer pears 
of medium gizc- 
Ens. Rural:—• Ornithology,” of Bloomingdale 
Indiana, has a word to say for the birds I love 
the man who can appreciate tho beauty, utility, 
and the music of the birds. God's own spirit lifts 
him high above the narrow selfishness which de 
nies to the birds a few of the choicest of the fruits 
of the trees. Do yon see that white-breasted bird 
with the russet back and wings? Yes. I must 
shoot him; he is taking the shapes off the apple 
tree. Hold on, my friend, sit a moment. Do yon 
see him pick, pick, pick with hia long slender bill? 
Yes: ‘ them's ' Uer?ia//efhei8lakin—let me shoot 1 ’ 
Wait nit. Come nearer; sit down; look farther 
up that limb. ‘Can you see the torn caterpillar's 
neat? Look sharp. Don’t yon see the worms 
crawling down that limb? Don't you see them go 
straggling into his long, slender bill alter each 
motion of hia head? Count now. There, he has 
taken twenty. Now wait a little with me; I will 
show yon something that will make a better man 
of yon. I will show yon that bird’s mate. Here 
she is—watch—count Those twenty-five worms 
have gone into her bill. See how distended her 
throat Do you want to shoot now? Follow me 
toward the pear tree by the barn; here we are.— 
There goes our first bird. Look in that crotch. 
Do yon see those five little heads sticking out of 
the neat there? Do yon see those months opened 
to receive the food j ast taken from the apple tree 
in the garden. Yes, I Eee it all. Well, do you 
want to make a widow of that mother, orphans of 
those five helplees beings in the nest there? Do 
yon wish to starve that callow brood—to hear their 
feeble cries for food grow feebler still till death by 
famine gaunt frees them from thelv pains? Do 
you want to feel the guilt of murder on your soul? 
No. I never thought of this before. May I be 
forgiven the sina of the past, and for all the fruit 
I may loose hereafter by such helps, I will know I 
gain an hundred fold. Do you see now, and feel 
thus to the 
A free, wild spirit auto thee is given, 
For thou wilt wander to yon upper heaven, 
And bathe thy plumage in the sunbeams’ home. 
And, raising upward, from thy difzv height. 
On free and fearless wing, be lost to human sight!” 
Ab, yes, 1 feel it. Why have I not known this be¬ 
fore? It is, my friend, because of yonr selfishness. 
Go with me now through the orchard. There, now 
we have been over ten acres. How many cater¬ 
pillars’ nests have we seen ? But very few—per¬ 
haps three, and those all torn. Well, my birds 
have done all this for me. I have never allowed a 
bird during the nesting season to be shot or, ray- 
grounds. I love the gnn, but only employ it to 
kill game for food, and then only when i he nesting 
season is over. We have reason for our guide, 
and should not unnecessarily kill. Ah yes, said 
my friend, should I shoot now any one of these 
birds I am sate 1 would feel with the fratricide— 
“ Oh! thou dead and everlasting witness! 
Whose uosinking blood darkens earth and heaven! 
What tbou art, f know not; but if thou seest 
What I am, I think than wilt forgive 
Him, whom his God can ne'er forgive, 
Nor his own sou!—” 
Well, I think there is some hope for you yet You 
will love " Hiawatha's chickens,’’ and you will be 
good, you will be charitable, and you will be hap¬ 
py. “ Upon yonr brow shame shall be ashamed to 
sit, for ’tis a throne wiie-s honor may be crowned.” 
Did you ever sit by with your shot gun to kill 
the king birds who were taking so many of your 
bee6? Examine the crop of the next you shoot; 
and tell me how many ir orkers yon find in it.— 
Then let me know bow many mocha yon will find 
about that bee-hive to which the birds have free 
access. All tlie6e are interesting questions, espe¬ 
cially as ornithological works are not as come-at- 
able as some others, and those we have not as per¬ 
fect as we hope they may be at some future day not 
far distant I do hope in this matter we will not 
all fold our hands, content with what we know, or 
unwilling to make exertion, and so let the future he 
as dark to our children as is the present to ns. At 
least, if we cannot contribute to Ornithology, we 
will be just to ourselves by b ing merciful to onr 
birds. We will be Orniscopies, foretelling by the 
many songsters about us an abundant harvest of 
fruit. . C. Brackett. 
Rochester, Indiana, 1857. 
We give a. drawing of a Seedling Peach, raised 
by Judge Miller, of this city. The tree is six 
years old, and grows in col.. humid soil, very un¬ 
suitable to the growth of the peach. In addition 
to this, the situation is somewhat shaded. With 
all these disadvantages it hasripened a cropof fruit 
the past two seasons, as early at least as the Early 
York in the most favored locations. Mr. Miller 
supposed it to be a seedling of the Early Ann, but 
in this, we think, he is mistaken. 
GATHEBIiVG AND SAVING FitUITS 
Some five years ago, two French chemists S 
demonstrated that the ocean contained a notable | 
portion of silver. Recently these and other phi- 3 
lOBOphere have again oeeu at work upon the Bame ? 
subject; following it up, however, much closer, \ 
they now tell ns that, calculating the whole ocean, S 
it cannot contain less than two millions of tuns of £ 
silver in solution. The truth of this statement iB | 
verified by experiments tried at varlouB parts of f 
the world—one more famous than the rest by Mr. £ 
Field, an English obenrst, who lives atCoqnimbo, 3 
in Chili. The water he analyzed was taken from 2 
the Pacific Ocean, and afforded the same result as | 
that which the French chemists obtained from wa- | 
ter taken off St. Malo, France, in the English C 
Channel. That the ocean should contain minute 5 
portions of every substance of the globe that is 2 
soluble In saline water is not surprising; therefore £ 
we are, in a measure, prepared for the further dis- | 
covery that the “old giey beard,'' ocean, contains j 
also an enormous quantity of copper—a fact re- 3 
cently proved in the laboratory of onr London ^ 
contributor, Mr. Septimus Piesse. The beautiful J 
blue color of portions of the Mediterrean Sea is s 
due, he says, to ammoniacal salt of copper, while | 
the greenness of other seas is owing to the chlo- | 
ride of copper. The method of extracting silver I 5 
from the sea is one of simple affinity. Granulated 3 
copper being suspended in the 1 ‘ briny waves, 1 ’ any | 
Bilver salt that is contained therein is decomposed, S 
a portion of the copper is dissolved, and the silver | 
is precipitated thereon, which it is afterwards f 
parted by the usual means adopted in every labo- | 
rntory. By a happy analogy, Mr. Piesse separated 1 1 
copper from the sea by the same process. His | 
experiments were performed between the ports of | 
Marseilles, on the Frerch Mediterranean coast | 
and Nice, in Sardinia. A bag of nails and Bcrap J 
iron was suspended at the side of the steamer | 
which plies between these places, and after the | 
first voyage (about twelve boars) copper was indi- I 
cated to oe present on the iron. Four separate I ^ 
voyages, however, were made before the bag of 1 3 
iron was removed to the laboratory; then the £ 
quantity of copper was found to be so great that o 
much surprise was shown that the presence of this | 
metal had not been previously discovered, espe- ^ 
eially when the action of sea water on ships’ bot- 3 
toms has long been known. | 
Mr. Piesse is continuing his experiments, and 3 
we shall not fail to notice what is going on in his | 
laboratory, concerning this singular and wonderful I 
discovery .—ScL American. j 
In accordance with the request of a correspon¬ 
dent in onr last number, we give some suggestions 
on the gathering, packing and saving fruits. This 
is a subject that deserves more attention than it. 
has hitherto received, as the value of most of the 
fruit sold in onr market is mneb lessened by care¬ 
lessness or ignorance in gathering, or ite treat¬ 
ment afterwards. 
period at which fruits should be gathered. 
Stone Fruits should usually be allowed to re¬ 
main on the tree until mature, to secure the finest 
flavor, though they will not be injnred by picking 
a day or two earlier. In cold, wet seasons they 
are benefited by being gathered a few days before 
maturity, and ripened in a warm, dry room. 
Summer Pears should be gathered from one to 
two weeks before ripening. Some varieties are 
entirely worthless, being destitute of flavor, if 
allowed to ripen on the tree. 
Summer Apples, and especially those sorts in¬ 
clined to be mealy, Bhonld be picked as soon as 
the skin begins to change color, or they part with 
their juices and become worthless. Ripeness is 
indicated by the seeds turning dark colored and 
by the stem parting readily from the tree when the 
fruit is taken in the hand and lifted upwards. 
Winter Apples and Pears should be allowed to 
remain on the trees until vegetation ceases, or 
there is reason to apprehend frost. 
Grapes, Berries, #c., should attain perfect ma¬ 
turity before being gathered. 
mode of oatheking. 
Fruit should be gathered by the hand, carefully, 
with their stems attached, and laid in baskets, the 
bottoms of which should be covered with paper, 
cotton, or Borne soft material, to prevent bruising. 
Peaches and other soft fruits require to be bandied 
03 lightly as possible, for a slight bruise is follow¬ 
ed by speedy decay. Frnit should be gathered in 
dry weather. 
CARE AFTER GATHERING. 
Summer Fruits .—After gathering, the frnit may 
be transferred to market baskets, one by one, and 
taken to market on spring wagons. If it Is design¬ 
ed to be kept for family use it should be taken to 
the frnit room and arranged on shelves or tables 
in thin layers. P.ipe fruit may be kept in good 
oonditiv n for a considerable time in an ice honse, 
or even in a very cool, dry cellar. Seckel pears, 
in a good slate of preservation, have been Bhown 
at the Massachusetts Horticultural Society, in 
January. 
Winter Fruits intended for long keeping, should 
be laid carefully in heaps four or five deep, in a 
dry, cool room, some straw having previously been 
laid on the floor to prevent bruising. Here they 
may remain for about two weeks, during which 
time they will part with considerable moisture.— 
They will then be ready for packing in barrels. 
New barrels Bhonld be obtained, and in packing, all 
inferior, knotty or bruised specimens should be 
rejected, and saved for home use. Put a little soft 
paper both at the top and bottom of the barrel, and 
although perhaps it is not always necessary, if we 
were packing fine pears or other valuable fruit, we 
would envelop every specimen with soft paper.— 
We have often Been the benefit of this. Where a 
single frnit from bruising or some other cause, be¬ 
gins to decay, the paper absorbs the moisture, and 
the other frnit is not injured. The barrels should 
be welt filled, bo that the bead will press evenly 
and firmly on the frnit and prevent the rolling or 
moving about. 
Winter Fruits for home consumption should be 
carefully assorted. The sound specimens of long 
keeping sorts Bhonld be carefully barreled for late 
winter and spring use, while others that will not 
keep as well should be placed by themselves; and 
all barrels should be marked, as headed. Bruised 
and imperfect frnit should be laid aside for imme¬ 
diate use. A cool and dry cellar is the best place 
to keep fruit. 
Winter Pears, as a general rule, require to be 
brought into a warm temperature one or two weeks 
before they arc wanted for use, all the cooking, and 
even some of the table varieties, may be treated 
like apples. 
The decay of fruit is caused, generally by bruis¬ 
ing, but sometimes by mildew that increases 
rapidly. It is therefore necessary to examine oc¬ 
casionally fruit stored away, and remove all that 
show symptoms of decay. For much information 
on this subject, we are indebted to Barry's Fruit 
Garden. The keeping of fruit Is a subject on 
which light is much needed, and we hope all our 
readers will give it the attention its importance 
demands, so that they may be able to present new 
and valuable facts. Our Horticultural Societies 
Bhonld offer premiums for fruit preserved over its 
usual season, and thus encourage proper effort. 
"w0" 
The tree grows freely and has borne good orops. 
The leaves are finely serrated, with small globose 
glands. Fruitmediamsize, roundish. Skin smooth 
and white, with a fins crimson cheek, where ex¬ 
posed to the sun. Flesh melting and juicy with a 
rich, sweet flavor. Ripe this year last of August. 
It much resembles Cooledge's Favorite. 
Our peaches this season are smaller than uanal, 
and in many cases lack their usual sweetness_ 
This must be charged to the cold, damp weather. 
This new peach, we think, will prove a very valua¬ 
ble, early variety, as it is far superior to the Early 
York, which is the general early market sort, and 
is.quite as esrly. Under fair treatment, and in an 
ordinary season, we have no doubt it would pro¬ 
duce fruit muoh better than the specimens we 
have examined. 
I.IM0N FEAR. 
To-day (Sept. 5th) we gathered the McLaughlin 
Plum, a large, round russet, yellow frnit, tinged 
with red, near the stem and sunny side, and of a 
sweet, rich flavor. We think this one of the moat 
delicious plums grown. Id flavor it almost equals 
the Green Gage, in size the Washington, and in 
beauty the Peach Plum. 
Never on any consideration use brass, copper, 
or bell-metal kettles for pickling; the verdigris 
produced in them by the vinegar being of a most 
poisonous nature. Kettles lined with porcelain are 
the best, but, if yon cannot procure them, block 
tin may be substituted. Iron is apt to discolor any 
acid that is boiled in it 
Vinegar for pickles should always be of the best 
cider kind. In putting away pickles, use stone or 
glass jar?. The lead, which is an ingredient in the 
glazing of common earthern ware, is rendered 
very pernicious by the action of the vinegar.— 
Have a large wooden spoon and a fork for the ex¬ 
press purpose of taking pickles ont of the jar when 
you want them fbr the tablf. See that, while In 
the jar, they are always completely covered with 
vinegar. If you discern in them any symptoms of 
not keeping well, do them over again in fresh vin¬ 
egar and spice. 
The jars should he stopped with large flat corks, 
fitting closely, and having a leather or a round 
piece of oil-cloth tied over the cork. It is a good 
rule to have two-thirds of the jar filled with pickles 
and one-third with vinegar. 
Alum is very useful in extracting the salt taste 
from pickles, and making them firm and crisp. A 
Too much will 
Wire Rigging fob Ships.—T he Liverpool Cour¬ 
ier says *h3t three-fourths of all the ships now 
fitted out at Liverpool are rigged with wire rope. 
It is described as a fourth less in weight, and not 
one-half the bulk of that made of hemp, and the 
cost is also 25 per cent less, li is much less sus¬ 
ceptible than hemp of atmospheric changes, and 
it is predicted that in a few years it will supercede 
hemp rope for standing rigging. A trial of wire, 
hemp and Manilla ropes was recently made at the 
King’s dock, Liverpool The straining tests show¬ 
ed the immense superiority of wire rope over that 
made even of the best fibrous material. The test¬ 
ing of the hempen ropes proved the strength of 
Manilla to be far superior to Russian hemp, taking 
many of the merchants, ship-masters and riggers 
present by surprise, as a different opinion had been 
entertained by many of those gentlemen. 
BRADSHAW PLUM. 
The Bradshaw, ripe at Bame time as above, is 
a magnificent, large plum. It is about the size of 
the Yellow Egg, of a dark violet red, with a bluish 
bloom. The flesh is yellowish green, rather coarse, 
but juicy, sweet and pleasant. The tree is very 
vigorous, and bears most abundant crops. 
Diafrh Rouge is a very beautiful, medium 
sized French plum of fine flavor. Its color is 
bright red. 
The days are warm and pleasant, and the nights 
quite cool. Peaches are ripening very slowly. 
Caloric Engines.— Mr. Ericsson does not de¬ 
spair of success in applying the “ new motor.” He 
is said to have built eight small engines, on the 
hot air principle, since the experiment with the 
Ericsson steamship, and to be still engaged in the 
pursuit of his favorite study. The Scientific 
American says:—He has now floating on the Hud¬ 
son a small steamer, or air-er, about seventy feet 
long, which he has succeeded in driving at a good 
rate by the combustion of an almost incredibly 
small quantity of pine kindling wood. There are 
two engines, horizontal single acting, and appa¬ 
rently about thirty inches diameter by thirty-six 
inches stroke. The vessel is an open boat, or 
mammoth yawl, and the paddle wheels are about 
ten or twelve feet in diameter. We believe air 
alone is the fluid employed as a medium to gene¬ 
rate the power. 
very small quantity is sufficient 
spoil them. 
In greening pickles, keep them very closely 
covered, so that none of the steam may escape, as 
its retention promotes their greenness and pre¬ 
vents the flavor from evaporating. 
Vinegar and spice for pickles Bhonld be boiled 
but a few minutes. Too much boiling takes away 
the strength. 
Green Beans. 
Many of our renders may not know that we have 
a new, very pretty and remarkably distinct Ver¬ 
bena. It was raise in France, and imported to 
this country by Geo. C. Thorburn, of New York, 
in 1855, It is a hybrid, no doubt, between the old 
cut-leaved son, almost out of cultivation, and one 
of our modern varieties. 
-Take young green or French 
beans; string them,but do not cut them in pieces. 
Put them in salt and water for two days, stirring 
them frequently. Then put them into a kettle with 
vine or cabbage leaves under, over, and all around 
them, adding a little piece of alum. Cover them 
closely to keep in the steam, and let them hang 
over a slow fire till they are a fine green. 
Having drained them in a sieve, make for them 
a pickle of cider vinegar, and boil in it, for five 
minutes, some mace, whole pepper, and sliced gin¬ 
ger tied up in a tbiu muslin bag. Pour It bot up¬ 
on the beans, put them into a stone jar, and tie 
them up. 
To Pickle Cauuflowebs. —Take the whitest 
and closest full-grown cauliflower; cut off the 
thick stalk and split the blossom or flower part in¬ 
to eight or ten pieces. Spread them on a large 
dish, sprinkle them with salt, and let them stand 
twenty-four hours. Then wash off the salt, drain 
them, pat them into a broad, fiat jar, or pan, scald 
them with salt and water, (allowing a quarter of a 
pound of salt to a quart of water,) cover them 
closely, and let them stand in the brine till next 
day. Afterwards drain them in a hair sieve, and 
spread them on a cloth in a warm place to dry for 
a day and a night. Then put them carefully, piece 
by piece, into clean, broad jars, and pour over 
them a pickle which has been prepared a 3 follows: 
Mix together three ounces ot coriander seed, one 
ounce of mustard seed, and one ounce of ginger. 
Pound the whole in a mortar to a fine powder.— 
Put in three quarts of the very best cider vine¬ 
gar, set it by the side of the fire la a stone jar, and 
let it infuse three days. These are the proportions, 
but the quantity of the pickle moat depend on the 
quantity of cauliflower, which must be kept well 
covered by the liquid. Pour it over the cauliflow¬ 
er, and secure the jars closely from the air. You 
may pickle broccoli iu the same manner.—3/lis 
Leslie's Complete Cookery. 
In reply to onr remarks on the Church Pear and 
those of a correspondent, Mr. L. E. Bebckmans, of 
New Jersey, writes as iollows in the Horticulturist : 
“Some one lias been good enough to show me a 
scrap of the Rural New-Yorker, respecting the 
Church Pear, pretending that it was not a seedling 
but a Bergamot, known in Flushing, if I remem¬ 
ber, and much lise it. I had no occasion to com¬ 
pare the wood or the fruit, bnt that the Church- 
tree is an original seedling, I have not the least 
doubt. Why should that old tree be the only one 
of that Flushing variety grafted sixty or seventy 
years ago in New Rochelle; among scores of old, 
all of them wild pear-trees, either of the same age, 
or thereabout? There woqld be another tree 
grafted with that variety, if it was so much es¬ 
teemed as to have attracted notice over Long 
Island Sound; thifl would seem a natural proceed¬ 
ing, but no grafts were made. Moreover, the 
old Church bears no mark ol‘ having been grafted. 
I asked Mr. Carpenter to take up a piece of the 
root, which I shall plant, and if the foliage should 
prove different from the large parent tree, I shall 
give up my opinion, in which I hate no interest. 
Till then, I think the large, fine Church-tree to be 
as original a seedling as I ever saw before. The 
close resemblance of both fruits Is no proof to the 
contrary; hybridization is the general l?w with 
apple, pear, and other seedlings, but it is not such 
a stringent law as to admit of no. exceptions. I 
have witnessed several reproductions identical 
with the parent seed, and if it was proved to me 
that the Long Island Bergamot and the Chnrcli 
were one and the same variety, it would not sur¬ 
prise me as a wonder, nor as a lusus natures. It 
seems rather surprising that some seedlings differ 
so widely from their parents. I can show, in 
thousands of mine, the offsprings of a carefully 
noted pedigree.” 
Time, we think, will show that Mr. B. is mista¬ 
ken. The frnit from the New Rochelle tree and 
that taken from a tree growing here and obtained 
from Prince’s nursery some thirty years since, has 
been compared and tasted together, and onr best 
Pomologists have no hesitation in pronouncing 
them identical. 
Printing Textile Fabrics by Light. — The 
chromatic photo-printiDg process is an ingenious 
mode of printing textile fabrics, by the chemical 
action of light. It is designed to employ the 
ohemical agency of light in dyeing or staining 
textile fabrics; the cloth, whether woo!, silk, flax 
or cotton, being first steeped in a suitable solution, 
then dried in the dark, and subsequently exposed 
to the action ot light—those parts which are to 
form the pattern being protected by pieces of 
darkened paper, or some other suitable material, 
attached to a plate of glass. IVben the desired 
effect is produced—the time for which varies from 
two to twenty minutes, according to the process, 
the fabric is removed in order to undergo a fixing 
operation. 
The Plum Crop. — The orop of plums has not 
been os large for many years here as the present 
season. Fruit growers are learning to fight the 
curcnlio successfully. We notice favorable re¬ 
ports iu the agricultural papers from all parts of 
the country. With proper efforts we have no 
doubt this enemy may be snbdned. 
Relation of Inventions. —The London Critic, 
noticing a recent invention of apparently little 
consequence, uses the following well chosen simile: 
•Let every development, of thought, and every 
adaptation of thought, be encouraged and wel¬ 
comed, even though its ultimate uses—we mean 
those uses which the man of the day can see— 
were as distant as gravitation and lunar distances 
from the conic sections of the Baconic school of 
geometers, which were ready to hand when want¬ 
ed. Those who decry the highest stone because it 
supports nothing, are fortunate in one point—they 
will always have something to decry. Those who 
are busy in raising the next stone, will find them 
another job at the very instant the old one is fin¬ 
ished.” 
The Brockvillk (C. W.) Horticultural So¬ 
ciety will give an exhibition of fruits and flowers 
at the village of Brockville, Canada West, on the 
17th day of September. A good list of premiums 
is o He rod, and contributions to the exhibition are 
invited from all Canada and the State of New York. 
IMPEKATRICE ELIZABETH. 
The leaves, as shown in the engraving, are 
singular and distinct, the flowers are pretty and 
star-like in appearance, somewhat resembling 
Phlox Van Houtii. The plant is of a very trailing 
habit, keeping close to the ground, and this makes 
it very desirable for bedding out. It blooms 
freely, and one plant, of which we have taken spe¬ 
cial notice, has not been without flowers a day 
since the first of June. The flowers show differ¬ 
ent shades of pink, as they are affected by the sun¬ 
light or shade. This Verbena is a decided acqui¬ 
sition, and as we have seen no drawing of it, in 
any of the Horticultural journals, we have taken 
one from the plant, which we hope will serve to 
make it more generally known. 
Tub Uknhskk Valley Horticultural Society 
will give its fail exhibition on Thursday and 
Friday the 1st and 2d of October, at Corinthian 
Hall, Rochester, Extraordinary efforts are being 
made, and we anticipate a flue exhibition. 
The North-Western Fruit Growers’ Asso¬ 
ciation meet at Alton, Dlinois, on the 29th of 
September. This will doubtless be an important 
meeting. 
To Preserve A.-pi ss. —Weigh equal quantities 
of good brown Sugar and of apples. Peel, core, 
and mince them small. - u i the sugar, allowing 
to every three pounds a pint of water. Skim it 
well, and boll it pretty thick. Then add the ap¬ 
ples, the grated peel of one or two lemons, and 
two or three pieces of white ginger. Boil till the 
apples fall, and look clear and yellow. Apples 
prepared in this way will keep for years.— Selected, 
Invention is the talent of yontb, and judgment 
of age; so that our judgment grows harder to 
please, when we have fewer things to offer it; this 
goes through the whole commerce of life. When 
we are old, onr friends find it difficult to please 
us, are are less concerned whether we be pleased 
or not 
Michigan Horticultural Society. — A meet¬ 
ing of the Frnit Growers of Michigan was held in 
Jackson, on the 8th inst, for the formation of a 
State Horticultural Society. 
