iisntssions. 
AMERICAN INST. FARMERS’ CLUB. J* 
„ . U! 
Nolen of Diacnssion, Extraci** from l.et- ^ 
lcr». Ac. C) 
The last-meeting <>i' the* Club for two months ai 
occurred .Tune 37. There were the usual letters r< 
read and commented upon. We shall notice 8 t 
them further hereafter. We have only space tr: 
for the following 1 essentials to s» 
Trite I’roiirens in FnrininK, d 
which were given by Mr. Lym an as Ills ideas on w 
1 1ns subject,: 8f 
First .—We need a better way of talking about 1" 
soils. A fanner reports such and such treat- R 
ment on a sandy loam or on a clay loam. There V( 
are twenty sorts of elaylonmuuaasmauy kinds 
or speoimens of sandy loams. Some years ago 10 
it was believed that analyses of soils would give m 
positive figures by which runner* could always 
know what, they tire handling. If m considered gf 
in a rude way that all soils are grades of clay or 
of sand. This Isa mistake. Thnean.li fwuduoed u 
by the breaking up of mica slate and borublenrte II 
slate is not a day; yet it lain no sense a sand. _ 
What should It be called ? Outlie Pacific slope ~ 
they have a very still', strong clay, produced by 
the wearing down of the bastard granite of the 
sierras and their spurs. This soil Is unlike tiny 
soil In the East; yet it. bn* no name, bo also of 
the dark, fine mould of the prairie. We have 
no suitable term for It. — 
Second. We need to know more of the adapta¬ 
tion of varieties to soils. In llie* Small fruits we 
find that some berries arc failures on the soil 
produced by thu crushing of the granitic rocks. 
On Ho 1 red shale of New Jersey they prosper. 
The Ti'iomphc on sandy land fails. The Itomeyn, 
a berry so similar to tlw Triomphc that many 
*iiy it is the same, prospersot\ sandy loams. The c 
rinrtlctt. pear of Boston is Unsurpassed. In this ( 
latitude it has many rivals both in productive- 
nesa and flavor. A Itoxbury russet, grown at n 
Uoxbury Is a noble apple. In Western New 
York it. IS unequal to the Spiuscnhprg or the It. a 
I. Orecuing. This is especially true of the grape. c 
The vine lias its favorite climnto.sand Its pecu¬ 
liarly adapted soils. The lake climate lor grapes fi 
mu remarkable peculiarity, and wo do not know 
enough uf ils extent or of the sorts of grapes 11 
that, will fully ripen in those favored spots. The p 
knowledge we have tin these subject* needs to 
be lirsi enlarged, then systematized and mapped 11 
down, then it should he mud© popular and scat- p 
H red broadcast, Millions of dollars are wasted 
annually in attempt* to grow a variety of wheat, v 
a kind of potato, a sort of berry lit a soil ill adapt- r, 
ed to it, but kindly toward another variety of 
the same plant. f 
Third.—We spread our manures and our seed 
over too much surface. VV« get ten bushels ol 
rye from two aeres, when we might take it front V 
one. We run over fifty aeres for fifty tons of . 
hay, when it could he cut with less labor nml of 
bettor quality from twenty-five acres. None of a 
our acres imt will bring some Income, without 
cultivation, by u growth of wood. East of tlto *- 
mountains it would be wisdom to give back half | 
tiiasurfrtuo now cleared to forest, ituA coitccu- 
tnite all mu' pitliiHand manures and seed on the s 
reinainiug halt'. r 
b'<nirth .—The grand defect of all American 
farming is indifference to the methods by which ( 
the manure pile maj be increased EaBt of the 
niounlaiiH wc know that, we ought to use more 1 
manure, but neglect the sources and Hit* arts by p 
which wo are to make our lands productive. 
West of lUr* mountains a vast spread of soil 
naturally productive and cheap lion flattered ^ 
the Western farmer ami cut till! sinews of Ids 
thrift. Ho has neglected manure, he Inis des- I 
plsed dung, he has pilled thu less fortunate who 
break their bucks niel tire their arms lurking ' 
ever compost piles; meantime,the power or his j, 
soil Inis fallen away front 35 to 30 bushels of 
wheat, from 30 to 35. from 25 to 3ft, from 30 to 15, 1 
in ihe olilet t-tiitus uf th>’ West, nud the urop is ^ 
still on the down grade, and will go a* low ns J 
pour old Virginia, where live lituthol* lo the aero 1 
f* a fair crop ol wheat. Nothing will arrest this i 
decline In the great staple of bread but the sav¬ 
ing of rich immure. We o» u mi I, make rich mu- < 
mire without rich food. Wc cannot use rich— 
i. oily and concentrated food - to advantage 
except, in stall-food mg cattle. Hence Hie dis¬ 
tinction between grain farm and slock farm 
oughtlnbe unknown. Every grain farm should 
fat ten stock, and every stock farm should pro¬ 
duce largo crops of grulu. The best farmer is 
he who gives society the greatest, number of v 
Juicy steaks ami roasts and the materials for the 1 
greatest number uf whcutcn loaves. Him I cull ( 
the best farmer: be is more, lie Is the best man 
in society. The rest of us—talkers, writers, i 
traders—live by our wits; wo milk the cow; . 
we suck the public pap; wu are fruges consumerc 
natt. The creator of food is father of all ener- i 
Kies nml values; you may call him a mudsill, 
but the whole fabric and superstructure of so- 
ciety, all pillars of state, thu platform, Hie pul f 
pit, the singers’ gallery, Lhc impressiveness of 
the facade, the streaming glories ut I ho flagstaff ! 
all rest upou that mudsill I t 
Fifth— We want a science or rarmfngtlmt. is an . 
American sj-tern. The Old World call teach us 1 
much, but all examples lrotn England or France , 
or Germany m?ed their constant qualification : 1 
the European climate Is much cooler and moist- 
er than ours, its winters are milder, and a good i 
square day’s work can be bought for 35 cents. 
In all our adaptations of Htiuliiiuulal example I 
we are to remember that economy of labor and , 
uncertainty iu securing laborers are eluunmis 
which every one of us take into account. 
Sixth — Four years in six our'erops arc short¬ 
ened for lackof water iu sonic part of tit© grow- 1 
itigseason. The way* by Wldoli tin* dilliculiy , 
■ •aii be mastered are true problem* for every 
farmer. Wc need cheap and practical methods : 
nf spreading thu rainfall of spring through thu 
growing season, it can be done ny ponds, cis- 1 
terns, wind-mills, and irrigating canals. A* a 
general remark, #500 well expended will give 
one command over ten acres to make them as 
wet as the greatest prosperity of vegetation re¬ 
quires. Tills l ull command of moisture will add 
over $50 to the value of any cultivated acre. 
In many cases land would he onhaoeed $50 per 
acre in the product of the first year. The Amer¬ 
ican farmer should take abroad view of the im- 
Portauce and nobleness of his work. Hunger 
hns upset the strongest aud oldest governments 
of history. Hunger will not threaten the sta¬ 
bility of mir cim*titui ion forages if our farm¬ 
ing is us good a* our locomotion ; if we apply as 
good thinking to the solving of problems In 
agriculture as Wo do to III© problems of medi¬ 
cine or law or mccbtuiitw, He wlm does most to 
make our farming perfect is working directly 
to make our Constitution perpetual in time and 
a model for ail the races. 
Deep v*. tel,allow >|llk Fans.—E. MEEKER, 
Olympia, W. T„ says the absence of ice, or at 
best, the irregularity of supply, “makes it 
necessary to look to other plans for equalizing 
the temperature uf milk. Where t here is spring 
water or even well water of a low temperature, 
the temperature can be regulated by setting the 
pans or onus in water. He has adopted the plan 
ol using cans eight inches in diameter, and 
twenty it, liight. These hold approximately 
thirty'-tiiroe pounds of milk, and make about 
one pound and a half of iuilter to lhc can, 
" ith well water at 60 and 53 degrees in summer, 
we have but little difficulty in keeping the tem¬ 
perature down to t,3 degrees, by adding a tew 
bucketfuls of water at times as required. Ex¬ 
periments have shown that 22 pounds of milk 
were required to make a pound of butter where 
cans were used. Where pans were in use the 
tesult varied so much that we could arrive at no . 
definite conclusion, sometimes yielding One 
pound ol butter to 20.54 pounds of milk, at other 
times requiring 24 or 25. As we bad uo place to I 
give tho pans a fair test the experiment proved 
incomplete as to which will yield the most but¬ 
ter. As to quality we think there is no doubt, 
as exposing less surface to the atmosphere, be¬ 
ing In every way more cleanly, besides much less 
labor. Here we make butler alone, as the rela¬ 
tive ju ice of butter and cheese will not warrant 
us in making the latter. As this is one of the 
best ol butter-making climates, and also an ex¬ 
cellent grass region, with pure, soft water, we 
are sure that this will develop a first-class dairy 
region, so give us your counsel, and let us get 
started right.” l»r. Sylvester had tried exper¬ 
iments with deep aud shallow pails, and the re¬ 
sult was in favor of the deep pans; got. more 
cream in proportion to the quantity of milk 
wholt set in (Sleep vessels: could not give a rea¬ 
son why. unless that a greater surface was ex¬ 
poser! to evaporation or to the Influence of air. 
l)r. Woi.r, that the cream from milk set in deep 
vessels is better than that front milk set. iu shal¬ 
low ones. Exjiosurc to air seems to injure the 
milk. The cream becomes more leathery. Has 
seen experiments that satisfied him that milk 
set in close vessels, and thoair extracted from 
them by an air pump, produces better butter 
than when exposed to the air. 
orinilturf. 
CRESTED MOSS ROSE. 
Cmtato or Crested Moss Rose, is certainly 
one of the most beautiful of its class. It was 
found many years ago growing in thecrevice 
of a wall at Fribnnr, in Switzerland, and 
from that plant all others of this variety have 
descended. Kosarians ditTer in their opinion 
as to what particular species the Cristata be¬ 
longs, hilt it is usually believed to he nearer 
tho Provence roses than the true mosses. It 
certainly possesses all the peculiar character¬ 
istics of Hie former, and its fully developed 
never take up old plants or layers, as they 
are more liable to lie infested with insects 
during the winter than young and thrifty 
plants. To have seed, select, tho largest 
cluster of flowers after tho petals have 
dropped ; xvlieu the seed vessels begin to P0M0L0GI0AL GOSSIP. 
turn yellow, CUt thorn, and lay them away A California I.nwton nincklierry Crop, 
until dry. I he seed may be sown in March This growing crops of the present year re¬ 
in hot-beds, or in open ground in May. mind me of the visit, last year of Messrs. 
Barky, Downing, & Co., who reported in 
Trndcscniifin I l am* the columns of the Rural New-Yorker 
A. Lambert writes:—“1 herewith send , . ,, , ,, I} . 
you a species of grass, and wish you would vbat both 9ftW * l ' ,d f ' n,t0 
give the name of it. It used to be very plenty interested m a remark oi Mr. Barry s eon- 
hen' in lhc woods, but is now quite scarce, cernlng the Lawton Blackberry, 1 hereby 
The blossoms are blue and quite pretty. It make the following statement, upon which 
continues in bloom about tv month. you can rely :—From 3,000 stands, or hills, 
The plant is not a true grass, but a coarse of vines, each hill bearing on an average live 
canes, we gathered in 1869, sixteen Ions Of 
y jtj/ berries. In 1870, from the same viues, llierc 
AwfekifShAfyLd Were picked thirteen tons, some having been 
lost by hot, burning suns. The crop for 1871 
looks highly promising. These berries were 
i&'. ri&ws il oB>jUs? grown to perfection, and in fact would have 
W'A?v . /blip# surprised old Mr. Lawton Himself, could be 
have seen them; and 1 think even Mr. Bar* 
Jr ^ by would have been quite satisfied. If any 
one in the Eastern Slates can excel this in 
field culture}, I would like to know it—It. M. 
Yorker recommends cutting the tops of 
strawberries smooth fill’ all or they are done 
bearing. I wish to ask what, you think of 
-^V this advice; for I find il. will not do to take 
* every one's say so. I am a new beginner in 
" A t-he culture of small fruits, and am nlraid lo 
'A /**'XT follow all 1 see iu print. I wish to fork up 
he very nice to cut the tops off out of my 
way if it will not injure them. Please give 
J| A me your view of this way of t reating the 
-■/nk Ml We do not. suppose that cutting off tho old 
M \ leaves soon after the fruit is gathered would 
fek j| r\ ') do much harm; but we doubt il' it will do 
\ them any good. We have never practiced 
mL**-*^ 1 \ tlic defolialing of strawberry plants, because 
\ 1 it. would bo next to impossible to mow off 
jmj ’jP ) 1 the old leaves without, destroying a portion 
wh-V' * \y$'J °f the young at the same time. Try the 
wkij' M experiment on a portion of your plants and 
(■ P Mlpr determine for yourself whether the plan is a 
; IMr good one or otherwise. 
amologkal. 
flic vinniarb. 
A BARREN SEEDLING VINE. 
I have a seedling grape vine. five, or six 
years old. This spring it formed grape 
clusters, as usual, five days earlier than llie 
Concord, Diana or Hartford Prolific, upon 
the same ground, and gave every appear¬ 
ance of growing an abundance of fruit. The 
(dusters were full and complete in their 
formation ; yel forty-eight hours after bloom¬ 
ing, the stems were entirely hare of fruit ap¬ 
pearance, and my fond anticipation for 
testing the quality oi the seedling fruit 
blasted. The ground underneath the vine 
was nearly covered with the fallen bloom 
from the fruit stems, not a vestige of fruit 
remaining. 
The vine served me in the same way last 
year and the year before. I then resolved 
lo spare the vine another year. This year, 
after 11in clusters had fully formed, as tut 
experiment, I sprinkled sulphur over tlircc- 
fourtlis of Die vine, and when in bloom also 
sprinkled powdered hellebore over one-half 
of it, two days after the sulphur, in order to 
distinguish the difference in the results pro¬ 
duced by this application. Neither one had 
any effect towards saving the fruit. 
I cannot perceive any insect, upon the 
vine, and therefore am surprised that no 
fruit, has ever grown upou it. 1 have several 
young seedlings growing, and must I expect 
the same result from them? What shall I 
do, to destroy it,?—or is there a remedy ? Will 
you, or some of your intelligent, practical 
readers, give an explanation through the 
Rural New-Yorker for the benefit of 
others, and oblige. A. Barlow. 
Binjrhnroton, N. Y. 
-*■-»••*- 
WINE FROM THE S0UPPERN0NG, 
.Jesse Wood read tile following before a 
Southern Convention:—In answer to the in¬ 
quiry, what would be the cosL per gallon, of 
producing Scuppernong wine, I do not hesi¬ 
tate to say that it. can be made profitably at. 
i filly cents per gallon. An acre of ground 
can be nrbnred with cast iron post and wire, 
for $100. The posts should he cast hollow, 
and about six and a-half feet in length—in¬ 
sert the lower end in a block of wood, or else 
have litem cast with a fool,-board ; place the 
post close to the vine, which will make a 
square thirty-five feet each way, extend a 
heavy telegraph \\ ire from post to post til the 
lop; the post should he cast with a hole for 
this purpose iu the upper end. Now run a 
lighter galvanized fence wire, say every three 
feel, or nearer if you like, it will only in¬ 
crease the cost to have them nearer, but will 
save some trouble in keeping the young vines 
above the arbor. Almost tho entire work 
and expense of the vineyard, and keeping it 
up, is now over with. Leaves, straw or some 
decaying vegetation should he hauled and 
spread around (lie vine, keeping pace with 
the vine, as it extends over Hie top, at the 
same time cultivating in corn or cotton be¬ 
tween, until tho space is gradually covered 
over on top by the vine, and underneath by 
tlie leaves, &c. 
The great advantage lo be derived by 
erecting a vineyard on the above plan, con¬ 
sists in the ease with which lhey may be gath¬ 
ered, It will he seen that, there is an open 
apace between the posts with nothing in the 
way, as the vines and posts stand together. 
Something to catch the grapes as they fall 
can be constructed of strong canvas, and 
drawn on wheels. Two hands to follow 
upon each side and shake down the grapes 
With a forked stick; in this way the two 
hands may gather one hundred bushels 
per day, which will make four hundred gal¬ 
lons of wine. I have not been able to ob¬ 
tain the precise cost of erecting an arbor as 
above. But suppose it to be double that 
given ; who will doubt tho statement that 
money can he made at fifty eettls per gal¬ 
lon, when four or five hands can prepare 
, lbr market eight or ten thousand gallons of 
. wine each year, when perhaps there has 
, not, and certainly need not have been an 
, outlay °f exceeding $3,000 for the vineyard, 
• land and everything else from beginning to 
> I end. 
[ ' A Y ' l ’ l 9 
^ A 
p i 
• ill v' 1 /- 
F \ 
m 
; 
r v -x 
HHK 
CRTOSTIOH MOSS ROSE. 
leal.nres resemble very much the old Cabbage 
or Provence rose. It makes but littlcdiffer- 
enee, however, to amateurs where it is placed 
in a scientific classification, its beauty is all 
the same, and Would iknown by any 
other name, Like other moss roses, it isad- 
mired most when the buds are just ready to 
growing perennial, quite common in the 
Western 8tal.es. The scientific name is as 
given above. There are several native species 
Tradescantius , or as more commonly called, 
“Spider Warts,” all of them cultivated more 
or leas in gardens. A low, I railing species 
from the tropics, Tradewantia Zcbrina, is a 
hurst into bloom. The calyx is divided into very common low, trailing green-house plant, 
a fringe-like crest, clasping and half sur¬ 
mounting the deep pink petals as they strive 
to unfold to the morning sun. 
This fringe or moss is not quite as fine as 
in other moss roses, but it is more abundant, 
and the little divisions longer, lienee the buds 
appear, and are, very large—often nearly 
double (he size shown in our illustration. 
For a full development, a rich, deep and 
moist soil is required, ami in such a situation 
we do not know of any one rose command- 
extensively employed for growing in hang¬ 
ing baskets and vases. By propagating our 
native species from seed, new sorts are often 
produced, and there are now in Cultivation 
varieties of the T. Virfiinu'n, with double, 
white and purple (lowers, all produced from 
the single wild blue. 
IVIHdtsw «*u Roses. 
Rub down in a gallon of suit water one 
pound of soft soap; with the solution sprin¬ 
kle the upper and under surface, of the fo- 
ing greater admiration, or more worthy of liage, and the mildew will disappear us if 
being placed at the head of the list of beauti¬ 
ful roses. When or how the first moss rose 
was produced, we know not; but it is said 
that — 
“ O’er the Rose 
A veil <n moss the umret throws; 
And rohed in Nature's simplest weed, 
Could there a flower that rose exceed?” 
-- 
EL0RI0HLTIJRAL NOTES. 
Verbena*—I’roimjrniion and Wintering. 
Will you pleas j give me some informa¬ 
tion concerning verbenas—how to propa¬ 
gate them and how to keep them through 
the winter. For several years I have pur¬ 
chased them in the summer, Imt they would 
die during Hie winter or in the spring. I 
plant them in the yard in good soil, and if 
the summer is very dry I water Ilium. 
When frosts come I take Ilium up, keep 
them in a warm room with plenty of light, 
until il becomes very Cold, then I carry 
them into lhc cellar, where they will not 
freeze; then 1 water them once a week. 
How shall 1 lake care of them in order lo 
save seed ?—8. E. IL, Dayton , 0. 
Verbenas arc propagated in the spring 
by taking young, soft shoots of this year's 
growth, making them about two inches long, 
and leaving only four leaves ou each cut¬ 
ting. When well rooted, put them Iu two- 
inch pots; after they have grown three or 
four inches, plant in open ground. To have 
them flower well in winter, prune the plant 
severely, the first of September; give each 
plant to be taken up a lop dressing of fine 
manurfi; this will cause young shoots to 
start near tlie center of the plant. Before 
frost, take up those that are to he kept 
through the winter, and put in six or eight- 
inch polHjthcy will usually bloom and grow 
Vigorously if kept in a warm room. Do 
not water too freely until they flower. It 
is useless to keep verbenas in a cellar, as it 
is too damp. If young plants are wanted 
for the following spring, take cuttings as 
before stated, from the young growth ; but 
by magic. Mr. IlrvERS recommends it cure 
ill soot. Perhaps soup is more cleanly ; it 
is, 1 am sure, as effectual—though 1 do not 
for a moment ilonbl the elllcacy of soot— 
and an outlay of one shilling will clean one 
hundred plants from every vestige of the 
disease if properly applied. I find it useful 
to syringe the trees with clear water, next 
day, to rid them <>f tho whitish deposit 
which fixes on the edges of the leaves alter 
the application of the solution. There is no 
necessity to cut oft' 1 ho blooms ; the solution 
could only damage these in proportion to 
tho force with which it hit them, aud as 
contact with the mildew is all that is re¬ 
quired, no force is necessary.— Cor. Cottage 
Gardener. 
Peeoiilea not Hloomine. 
We would advice Mrs. L. P. G. to give 
her Pseonies a good, rich soil, cover tins 
crowns about three inches deep and let them 
alone until the stools are several years old 
before dividing, unless a greater number of 
plants is wanted. Sometimes Hie plants 
will remain a long time in the ground and 
be healthy and vigorous and still not bloom. 
We cannot answer your question in regard 
to insects without knowing lo what partic¬ 
ular species you refer. 
CahiflinniM mill Hugon'inM. 
M. E. P., Galveston, Texas, writes:—“ Can 
you tell me how and at what season to prop¬ 
agate Caladiums and Begonia Macuhita?” 
C'aladiums may be divided in spring at thu 
time of planting out. the bulbs, or at any 
time when partially dormant.. Begonias are 
propagated from green eullings, and this 
may be done at any time during the grow¬ 
ing season. 
Konumary. 
Please give a name to the enclosed plant 
through your paper; we have it for a house 
plant.—L orenzo Ballou. 
A Variety of the Rosemary (RosmarinvB 
officinalis. 
I.niiir-Kucpliifl: Apitlcn In flio West. 
The Utah Pomologist says:—“In Cali¬ 
fornia the Yellow Newtown Pippin and 
White Winter Pearnmin are among the best 
keepers. We have proved the latter to be 
not only of superior flavor, but that it will 
keep here in good order until the first of 
May. The Limbertwig is even a better 
keeper, but not as high flavored or us large. 
Miller’s seedling, ‘Cherokee,’ is a new 
aspirant to favor; medium size, handsome 
red, of good flavor and long keeping. It 
lias not yel been fruited here.” 
ht ^itrircncr. 
GARDEN NOTES. 
iYIunk nml Wntiwmelon*. 
Will muskmelons and watermelons mix 
or interfere with each other in any way if 
planted side by side, the same as two kinds 
of muskmelons will ? What kinds of plants 
will mix, and can you tell anything about it 
by the shape or size of the seed ?—-Novice. 
No; at least we have never known them 
to do so, although planted side by side. If 
any of our readers know of any facie to the 
contrary we should be pleased to receive 
them. _ 
Jersey Nnvet Turnip. 
A Correspondent of the Southern Gar¬ 
dener says:—“It is truly an underground, 
j parsnip-shaped turnip. It is also a very su¬ 
perior turnip, tender and well-flavored, but 
they appear not to be acclimated, or else 
not adapted to our climate, soil, or some¬ 
thing else. They commenced rotting away 
very much before cold weather, but con¬ 
tinued to do so after the weather became 
cool; so much so that I removed them from 
the garden. They may do better after accli¬ 
mating, or in other soils, climates, or situa¬ 
tions. Try them, hut to a limited extent.” 
Traluiiur Tomatoes. 
I report my tomato crop for 1870. I 
raised my plants in a hot-bed; planted out 
about the middle of May, in row's seven feet 
apart (and a row of cabbage between) and 
two and a-lialf feet apart in the rows; then 
drove in stakes five feel high and about eight 
feet apart along each row ; then nailed three 
slats at equal distances, and as the tomatoes 
grew, tied to slats with twine, spreading’ the 
branches out to cover the whole frame. 
When they reached the top, clipped Hie ends 
of stalks off and also the suckers. I got a 
good crop; they were well hoed. Number 
of stalks produced, 220, yielding 45 bushels, 
and sold them in our county town at prices 
ranging from 60c. to $2 per bushel, making 
an average of $1 per bushel. A little over 
20c. per stalk.—I). W. Cune, Docking Co<J 
