holds that by heating the former becomes 
much more brilliant while the latter is im¬ 
proved, which fact is fully illustrated in the 
vines of Chambertin and Volnay, It was 
also recommended that the wines lie subject¬ 
ed for several months to a low temperature, 
but this he has shown to bo unprofitable. 
Tie further states that it is better to heat new 
than old wines, and Insists that when they 
are to be heated in quantity, they must be 
kept in the apparatus employed in the same 
quantity as in bottles before, dining, and 
after the heating, and that the air must bo, 
as far as possible, excluded, since it may rise 
to a, flavor like that, imparted by boiling, 
which is generally unpleasant. The want of 
success which has so often attended the heat¬ 
ing of wines on a large scale is due to the 
failure to observe these precautions. 
the limb, thus excluding all air from the bud. 
If the bark is very thick cut out a little of 
its edges around the stem of the bud. In 
this way I have, obtained a small crop of late 
figs the same season. 
THE HEATING OF WINES 
DWARFING TREES IN JAPAN 
Dwarf plants are greatly esteemed by the. 
Japanese, and they are wonderfully clever in 
making miniature gardens. I have Seen .a 
porcelain flower pot, 7 inches square by 3 
inches in length, in which were actually 
growing two Fir trees, a fruit, tree, and a 
Bamboo. The trees and plants generally 
chosen for dwarfing are Bamboos, Plums, 
Cherries, Pines. Junipers, and Thujas. 
I will endeavor to give your readers a de¬ 
scription of the art of dwarfing trees, which 
I have learnt. It is one I always had a great 
BUDDING TWO-YEAR-OLD PEACH TREES 
Japanese plan quite different from our En¬ 
glish one, it will no doubt concern your read¬ 
ers. In the East the art of dwarfing trees is 
baaed upon one of the commonest principles 
of vegetable physiology. Their practice is 
perfectly correct, and would astonish’some 
of our cleverest, horticulturists. If they can, 
bv the means they adopt, check or retard the 
flow of the sap in the trees, they prove that 
the formation of wood and leaves is likewise 
retarded. This they do by confining the 
roots in a small pot . withholding water, and 
training the branches into any design they 
wish. They generally bend the main stem 
into a zigzag form, which cheeks the flow of 
the sap, and forces the side branches out of 
the stem, where they are most required. The 
pots in which they arc planted are narrow 
and shallow, holding a very small quantity 
of soil, and only sufficient water is given to 
keep the plant ali ve. When 1 he. new branch¬ 
es shoot they are tied down in various ways, 
and twisted into any design the gardener 
wishes. All the strong ones ore cut off, and 
everv means is adopted to discourage any 
young shoots possessing any degree of vigor. 
Nature, as a consequence, struggles against 
EXPERIMENTS IN FEEDING HOGS 
Mr. John W. Riouer of La Porte County, 
Indiana, reports the results of two experi¬ 
ments made by him in feeding hogs, as fol¬ 
lows Thirty-two hogs were feci f weuty-six 
days in an 8-acre lot. They consumed 103 
bushels of unsholled old corn, 70 pounds to 
t he bushel. Their aggregate weight at the 
beginning of ' he period v. as 15,420 pounds ; at 
the. end, 8,7.511 pounds ; gain, 53,330 pounds. 
When he commenced feeding the hogs were 
worth 3’r cents per pound, amounting to 
$224.70 ; after feeding, 3.8 cent s per pound, 
amounting to $332. JO ; gain $107.80. The 193 
bushels of corn, at 35 cent s per bushel, cost 
$07..55 ; net profit on the. corn, 10.25. Every 
t 8-5 pounds of (shelled) coi n m u le one pound 
of pork. A live hog, weighing 428 pounds, 
lost by bleeding, 7 pounds ; by both bleeding 
anil dressing, .58 pounds, or a little over one- 
seveutli of the live-weight. 
Mr. ZluLEU also fed to 15 hogs, on t he floor 
in pen, 100 bushels, by weight, of old shelled 
corn, in forty-two days. The aggregate 
weight of the hogs at the beginning of the 
experiment, was 2,490 pound.-; at the end, 
4,200 pounds, again of 1,770 pounds, or 2 4-5 
pounds per day on hogs averaging at the 
commencement 106pounds, in this experi¬ 
ment 3 pounds of corn made one of pork, in 
the other 4 3-5 pounds. In the latter case 
the pork was sold for 10)2 cent s per pound. 
Mr. E. Horsey, Plymouth County, Massa¬ 
chusetts, made the following experiment 
with a special view to ascertain at what size 
the gain was greatest in proportion to the 
amount of feed. Two pigs, six weeks old, 
weighing 30 pounds each, cost, $0 ; they con¬ 
sumed 33}<j bushels of Indian meal, 7S cents 
per bushel, $520.18 ; 0 bushels of fine feed, 30 
cents per bushel, $1.80; 1:3 bushels of pota¬ 
toes, 85 cents per bushel, $,'!; cost of dressing, 
$2 ; total, $88.93. They were slaughtered 
when eight mouths old, aild made 494 pounds 
of pork, which was sold at 8 cents per pound, 
amounting to 889.5:2; profit, 59 cents. The. 
feed was measured and the pigs weighed 
daily until they reached 100 pounds each ; 
after that they were weighed once m a week. 
It was found that the increase of pork cost 
the least per pound, namely, 4 cents, live 
weight, when the pigs weighed about 100 
pounds each, and the most when they were, 
at their greatest weight. 
CAROB TREE OR ALGAROBA BEAN 
For a long distance along the coast, of Cat¬ 
alonia and Valencia in Spain, the Pacific 
Rural Press says, where vegetation feels the 
effect of the direct ocean breeze, grows the 
algaroba or carob tree, an exceedingly useful 
und valuable tree, because furnishing a large 
amount of highly nutritious food for horses 
and other animals. 
The carob seems nearly related to the sweet 
or honey locust of the Southern States, but 
bearing a much larger pod, tilled with rich, 
oily seeds. Large quantities of these pods 
are. annually' shipped to England, where they* 
are used as a substitute for oil cake as food 
for stock, being a cheap and fattening food, 
The pods when ripe, but before being dried, 
are said to contain more than fifty per cent, 
of sugar: hence thoir fattening qualities. 
For transportation the pods are dried whole. 
When wanted for feed they are broken up 
by pounding, and the dry pulp, with the 
seeds, fed without further preparation. They 
grow upon almost any soil; on any sterile and 
rocky place whore no other tree is found, 
grows luxuriantly the carob tree, with its 
valuable fruit. 
BATHING GOSTT 
the following manner :—Trim your trees so 
as to leave only just such branches as you 
require to form a good top. Just as soon as 
you can got good mature buds from the vari¬ 
eties you wish to propagate, bud them, each 
limb by itself. This is usually about the. last 
of June in this part of Illinois. As soon as 
the buds have takeu, cut off the limb a few 
inches from the bud and it will almost imme¬ 
diately start, and by the time, frost comes 
you will have a top of the improved varieties 
well started. 1 tried the above, years ago, 
with good success. 
MES. -(bee png*' - 1 ' -> 
fungus would affect, with other matters, the 
bouquet of the wine, was one which could be 
answered only by' time and experience. To 
this end, at the suggestion of Fastenr, several 
brands of wine which had been subjected to 
a temperature of 50* to 75* C. were stored in 
the cellar of the Normal School of Faria, 
alongside of some which had not been thus 
treated. In 1809 the different brands were 
tested by r the Commission (Syndimfa dr vinx 
rte Paris, when it was found that the heated 
wines were superior to the other brands. In 
1872, again at Pasteur’s suggestion, a second 
examination was inst ituted by other expert s, 
who embodied the results of their investigu 
tions in a protocol showing that, with regard 
to twelve brands, those which had been 
heated were superior to those which hud not, 
been thus treated; with regard to three 
brands, that which had not been heated was 
equally as good as that which had been 
heated ; and of nine brands, that which had 
been heated was good, while that which had 
not. been heated was spoiled. Referring to 
the protocol, Pasteur states that heating may 
lie regarded as a very efficient agent for pre¬ 
serving the quality of common as well as of 
choice wines. Experiments of six to seven 
years’ duration have shown that even the 
finest wines, when suddenly subjected to a 
temperature of 5.T to 65° C., are not only no 
longer subject to disease, but are improved, 
TO PREVENT SOWS DEVOURING YOUNG 
A Scotch farmer writes ;—I noticed some 
time ago a method for preventing sows from 
devouring then' young, which they will do at 
times, and sometimes they- won’t let down 
their milk. When this state of things is not 
caused by a diseased condition of the uterus, 
it is said that the sow can be brought to 
terras by pouring a mixture of from ten to 
twenty grains of spirits of camphor with 
fiom one to three of tincture of opium, into 
the ear. The sow will immediately lie down 
on t lie side of t he car to which the applica¬ 
tion was made, and remain quiet for several 
hours in (Ids position, without interfering 
with her pigs ; anti on recovery, from the 
stupor will have lost her irritability in regard 
to them. Another method is to rub the pigs 
all over with brandy, and make the same 
application about the nose of the sow herself. 
THE BABYLONICA OR WEEPING WILLOW 
BARREN FIG TREES 
A writer in Silliman’s Journal says that 
from the investigations of Karl Kock, it 
appears that the “ Garab” upon which, ac¬ 
cording to the psalmist, the captive Jews at 
Babylon hung their harps, is not the weeping 
willow, named Salix Babylonica , by Linnaeus 
on account of the current tradition ; and 
indeed is not a willow at all, but a poplar, 
Ranwolf had long ago concluded that the 
tree was not a willow. The Salix Babylonica , 
whose hardiness indicates a cooler ehimate 
than that of Mesopotamia, is now regarded 
as ol Chinese or Japanese origin ; so that its 
specific Linnsen name gives place to that of 
Salix pendv ia, Mceneh. 
“Theo,” Solano Co, 
These trees, of which 
CaL, has a number, are grafted over with j 
thrifty, productive kinds that do not blight. 
He says If the trees have large, limbs, saw 
them off, in the month of February, within 
from two to six feet of the main stem, or of 
the larger limbs. Then allow two shoots to 
grow from near the end of these stumps, 
keeping all others rubbed off. These shoots 
should be “budded” as soon as they have 
become the thickness of one’s linger, taking 
the green bnds from the young growth. By 
cutting shoots from good varieties, in the 
winter season, and keeping them back, many 
of the small limbs may be budded in the 
Spring, after the trees begin to grow. The 
bark of the fig tree being of such thickness, 
it is important to wrap the bud very closely. 
For this purpose, waxed cloth is veiy suit¬ 
able, (such as*is used for root grafting), torn 
in narrow strips, and bound tightly around 
QUINSY IN SWINE 
A correspondent of the Iowa Homestead, 
who say's he has treated three vases of quinsy 
in swine in the last eighteen months, who 
has had the disease himself, says :—“ I think 
when 1 see a hog suffering with the quinsy 
that i understand the pain, and where and 
how. But the treatment is what you want. 
This is what. 1 did. 1 poured turpentine all 
over the throat and sides of the neck first, 
wet it well, then put a plaster of tar over us 
1 did the turpentine and in one hour the hogs 
that I have treated thus were well. 1 would 
advise a change of feed, when the animal 
gets off the feed or loses his appetite.” He 
thinks it is caused by' sudden cold, settling in 
the throat. 
Burr Oak for Live Fence Posts.—A cor¬ 
respondent of the Prairie Farmer says :—I 
have had one burr oak tree standing in my 
fence as a post for at least fourteen years. 
The boards were, nailed on to the tree without 
disturbing the bark, and they are on y r et. 
