1858 . 
THE CULTIVATOR 
75 
their native wild state, marine plants, consequently 
common salt is a necessary and beneficial addition to 
the soil, in the cultivation of all plants as naturally 
grow near the sea shore. It is necessary to add that 
it would be a waste of money and labor to soic seeds 
of any crop the first year on salted land, but no fear 
need be entertained of failure as regards root crops. 
No perennial rooted plant of any description can pre¬ 
serve its vitality for two or three years, if subjected to 
a continual decapitation, never mind how favorable the 
soil. The root exists and sends out young rootlets, 
which in time become strong like the parent, only by 
means of its foliage imbibing the various gases of the 
atmosphere. This supply continually cut off, the root 
dies. 
One of the great obstacles to clean farming is, the 
the short period a rotation is made to extend over 
Lengthen that period by cultivating root crops, and 
cultivate them well, and the consequence will be that 
when sown in clover and grass, you will have clean pas¬ 
tures. Do not let it remain down more than three 
years. Break it up again as soon as the clover dies off. 
After that grass is unprofitable. J. Levesque, Mar¬ 
ket gardener , Island of Jersey. 
• - »♦#- 
This really splendid flowering tree was first cultivat¬ 
ed in the hot-house. Mr. Neumann received one seed 
from a from a foreign country: he sowed it, and with 
ease raised it to a tree. Having but one, he was fear¬ 
ful of losing it, so kept it in a hot-house. Finding this 
situation was not congenial to its habits, he planted it 
out in the open air. Here it soon gave evidence of its 
being in its proper place. The leaves grew ten times 
the size they did while cooped up. It was not long be¬ 
fore it showed buds and flowered; the horticultural 
world was in raptures, and botanists gave it the name 
at the head of this article. It was soon sought after by 
all lovers of ornamental trees, and found its way to 
this continent, where south of New-York it succeeds 
i admirably, but unfortunately, north of this, our win¬ 
ters are too severe. It will grow for a few years, pro¬ 
ducing enormous leaves, especially if the winters hap¬ 
pen to be moderate, but only to be hopelessly cut down 
with such winters as ’56 and ’57. It has flowered how¬ 
ever, in Albany. 
The tree has a resemblance to the well known Ca- 
talpa. It is a native of China and Japan, forming 
there a tree forty feet high. e. s. 
--- 
How to Make Home-Brewed Beer. 
Editobs of the Co. Gentleman —I now comply 
with the request of the New-Brunswick Farmer and 
others, to let them into the secret (if secret it is,) of 
brewing good table beer ; but it would have been more 
congenial if the Farmer and others, had given infor¬ 
mation where good malt could be obtained at a reasona¬ 
ble price, without having to apply to the brewers. And 
here I beg to ask one question, and then proceed to 
brewing—Is there any maltsters in the United States, 
who make malting their exclusive business ?* 
We will now commence to brew ten bushels of malt. 
We want a kettle or boiler, that will hold a hogshead, 
63 gallons—clean it thoroughly—fill up with clean 
water, (soft water is preferable,) the night before you 
intend to brew. Next morning start your fire under 
the kettle, say at 3 o’clock—have a good tight molasses 
hogshead standing near the kettle, on trestles; bore a 
hole in one of the staves, close to the bottom, to ad¬ 
mit of a good sized tap ; drive the tap fast. Over the 
tap, inside the hogshead, put a large handfull of clean 
wheat straw; confine it down over the tap with two or 
three stones, but not so as to prevent the wort running 
out. Then put in your malt, (of course one end of the 
hogshead is taken out;) as soon as your water boils, 
throw in a pailful or two of cold water—just as you 
would were you about scalding a pig. Then fill up 
your hogshead with scalding water, and well stir up 
the malt. 
Be sure not to remove the straw from over the tap; 
if you do you will find your cake to be all dough. When 
well stirred up, cover over the top to keep the steam in. 
Let it remain one and a half hour. Stir up well again ; 
let remain one and a half hour longer, and then draw 
off into a tub. 
When the wort is all drawn off, fill up the hogshead 
again full with boiling water; stir up well; let it re¬ 
main one hour; draw off and fill up again with boiling 
water. Then return your first and second drawing into 
the kettle; put in one pound of good hops for every 
bushel of malt, say ten pounds; if the hops are not 
good, add two and a half pounds more. Then let the 
whole boil for three hours, but look out when it first 
begins to boil, or all the fat will be in the fire. As it 
begins to rise, stir well. As soon as the hops break and 
roll over, the danger is over. 
At the end of three hours, put a strainer over a tub, 
turn over your wort out of the kettle, and return the 
hops back. Then fill up with the wort last drawn off, 
and what may be left of the two first drawings, boil 
one hour, strain off, and set all to cool. 
When the wort is about milk warm, take all into the 
cellar, and turn into two tubs or more. Then add 
about three pints of brewer’s barm (yeast) and cover 
the tubs over with a cloth, and let it remain until 
morning. You will see a beautiful head on the top. 
Stir all up and turn it into your barrels, letting the 
