NEW « TO IMPROVE THE SOIL AND THE MIND.” SERIES. 
Vol. TIL ALBANY, SEPTEMBER, 1846. No. 9. 
THE CULTIVATOR 
Is published on the first of each month, at Albany, N. Y., by 
LUTHER TUCKER, EDITOR AND PROPRIETOR. 
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MR. HORSFORD’S LETTERS.—NO. XIII. 
Giessen, May 1, 1846. 
Mr. Tucker —I am quite satisfied of two advantages 
possessed by the wine-growing countries of Europe 
over the lands of our northern states, in relation to the 
culture of the grape. 
One is, the great surplus of labor here permitting an 
amount of care and cultivation, which, with existing 
wine prices, could not be afforded by agriculturists in 
general in our country. 
Another is palpable from the fact that the first frost 
in this region of country occurred on the 15th of Octo¬ 
ber. The weather of the summer season is remarkably 
uniform—not surpassingly fine, nor yet of the worst 
kind—but free from sudden and extreme changes. 
Of the first reason; In Nov., 1844, I saw peasants 
carrying hods of earth up the steeps of the Rhine 
vintage to manure the soil about the roots of the vines. 
The amount of this labor, when it is remembered that 
square miles by the thousand are to be enriched in this 
way, and that each root is not more than a foot and a 
half perhaps in either direction from its fellow, is im¬ 
mense. Early in April of last year, I saw them at work 
removing the leaves and rubbish, tieing the vines to 
the stakes, and preparing them to take advantage of 
the genial influences of spring. Through the whole 
summer season, every walk past vintages, found some 
kind of labor going forward. In September the outer 
branches were cropped, to throw the flood of sap into 
the fruit. In October and November, the grapes were 
gathered, juice expressed, and disposed in casks for 
fermentation. 
The labor bestowed upon this single department of 
agriculture has vastly exceeded all I had conceived. 
Of the second reason; notwithstanding the long post¬ 
ponement of frost, it is computed that but one year 
in five can be calculated upon as fruitful. If with this 
uncertainty, one chance in five, the peasantry, accus¬ 
tomed to the simplest fare, can barely live, how could 
the effort to cultivate extensively be profitable With us, 
where the chances of success are so reduced by the con¬ 
tingencies of sunshine and rain, and where labor is so 
expensive? 
How the effort may be rewarded in the states farther 
south, I am unable to say. Perhaps upon the eastern 
and southern slopes of hills in some parts of Virginia, 
the climate would not be objectionable. 
Respectfully yours, 
E. N. Horsford. 
CONNECTION OF CHEMISTRY WITH AGRICULTURE. 
Mr. Tucker — I have been greatly pleased by the 
perusal of a lecture, which I find in a foreign periodi¬ 
cal, delivered by J. C. Nesbit, Esq., before the Ag¬ 
ricultural and Scientific Training School, at Lambeth, 
near London. The subject of the lecture was Oxygen, 
its properties, &c.; and so clearly and happily was it 
illustrated, that I have transcribed the following extracts, 
and am induced to offer them to you for insertion in the 
Cultivator, hoping that some of your readers may find 
their perusal equally as interesting as they have been to 
me. J. C. S. 
Oxygen is found in the greatest abundance through 
the whole of this planet. It it is found in the air, in the 
water, in the clouds, in the earth, and in minerals of 
every variety. It forms a considerable portion of all 
sand-stones, and clays, and oxides (or rusts) of iron. 
The fact is, all the oxides or rusts are merely com¬ 
binations of this substance with different bases or metals; 
and its very presence in such quantities throughout all 
nature, will sufficiently show the importance of its ac¬ 
tion. The affinities of oxygen for oth«r bodies are 
more powerful, perhaps, than those of any element we 
know; of its action we shall have occasion to speak as 
we proceed. 
The air contains one-fifth of its bulk of oxygen, 
which in that case, assumes the character of a gas; 
every five bushels of common air contain one bushel 
of oxygen. Oxygen, as a gas, is carried round the 
world, and penetrates every part; and the substances 
which require it are always sure to find something 
from which they can abstract it. Water, which is the 
next universally extended medium, contains a large 
quantity of oxygen; every nine tons of water contain 
eight tons of oxygen—not as a gas, but as a liquid; and 
in this way it is also disseminated over the world. In 
the generality of earthy matters, from one-third to one- 
half is composed of oxygen, 
Oxygen gas is also given out in nature, from the de¬ 
composition of some of its combinations. The vegeta¬ 
ble world is the great source of oxygen. Vegetables 
possess the power of decomposing two compounds of 
oxygen, carbonic acid and water, and of retaining the 
carbon of the one, and the hydrogen of the other, to 
form their own tissues. This operation, however, only 
goes on in the light of the sun, or in the effulgence of 
day. The process is this: Plants have roots and leaves. 
By the roots they take up moisture from the soil, and 
in this moisture are dissolved those substances which 
plants require for their subsistence. To form the or¬ 
ganized parts of plants, however, it is necessary to have 
the assistance of the leaves, through the vessels of 
which the juices of plants must always pass, before they 
