24 
PICTORIAL CULTIVATOR ALMANAC. 
THE ENGLISH NATIONAL GARDENS AT KEW. 
The Royal Botanic Gardens at Kew, in England, have 
been for the last ten years public property, thrown open 
for the benefit of the public, and augmented by various 
additions, till they now comprise about two hundred 
acres. They contain almost every thing that is inter¬ 
esting, and valuable, and magnificent, and extraordi¬ 
nary, in the vegetable world. Among other things, 
they have over twenty glass structures for plant houses, 
the largest of which is the enormous building contain¬ 
ing the palm trees, which cost about $200,000. It is 
thus described in the Horticulturist: “It consists of a 
centre and two wings, (as you will see by the above 
figure.) The whole length is 362 feet; the centre is 100 
feet wide, and 66 feet high; and the wings 50 feet wide, 
and 30 feet high. It is entirely constructed of iron, 
stone, brick, and sheet glass—not a particle of wood 
being about it. The roof is circular. The iron posts are 
inserted in great Cornish granite blocks. It is heated 
by 12 furnaces, and by hot-water pipes and tanks, car¬ 
ried beneath the floor. The aggregate length of these 
pipes is about five miles. The smoke from the furnaces 
is conveyed through a subterranean flue, in a brick tun¬ 
nel, 6 feet high, (through which one may conveniently 
pass,) to the distance of about 400 feet, where an or¬ 
namental shaft or tower is erected, 96 feet high. In the 
top of this chimney and tower is a reservoir, to supply 
the houses with water; and at its base is a coalyard, 
and from this the coal is conveyed on a railroad through 
the tunnel alluded to. In the centre of the building is 
a gallery 30 feet high from the floor, ascended by a spi¬ 
ral staircase. From this gallery the plants are easily 
watered over the top; and the taller plants are more 
easily examined, and appear to much better advantage 
than from the floor level. It is really a charming sight 
which you have from this gallery, looking down on 
magnificent Palms, Sugar Canes, Cocoanut Trees, the 
great Sfre/itzia. an gusto, and many rare and beautiful 
tropical trees, in the most healthy and luxuriant condi¬ 
tion. 
u It affords one some positive idea of tropical vegeta¬ 
tion. The plants are all in tubs, so that each one is 
placed where it ought to be, and can be moved about as 
circumstances may require. All the pillars in the house 
are clothed with climing plants of variety and beauty.” 
TIME REQUIRED FOR COOKING. 
ROASTING. 
Beef, large roasting piece,. 4 hours. 
medium roasting piece,.... 3| “ 
Mutton, leg or saddle,. 11 
shoulder or loin,. 1£ “ 
Yeal, fillet (or ham,).4 or 5 “ 
loin or shoulder,.3 or 3-§ “ 
neck or breast, nearly. 2 “ 
Lamb, hind quarter,. 2 “ 
fore quarter,. 2 “ 
leg,. H “ 
shoulder and breast,. 1 11 
Pork, leg,... 3 “ 
thick sparerib,. 2 “ 
thin sparerib,. 1^ “ 
loin, . 2 “ 
pig, 3 or four weeks old,... 1£ “ 
Turkey, large to small,.l-|to3 “ 
Goose, full grown,. 2 “ 
young,. 1 “ 
Duck,. Itol “ 
Buckwheat Cakes, after standing to rise all night, 
are much improved by adding, just before baking, sour 
cream and salseratus—say a teacupful to a quart of bat¬ 
ter. This makes them richer and lighter. Good for 
keen appetites on frosty mornings—and not bad for any 
other. 
Corn Cakes.—T wo teacups of buttermilk, one of 
sour cream, previously sweetened with salseratus, one 
tablespoonful of molasses, and Indian meal to make it 
nearly as stiff as muffins. Bake half an hour. Eaten 
with great gusto- by those who have tried it. 
Cooking Tomatoes.—T he great error is in not cook¬ 
ing them long enough. They should cook slowly, and 
never for less than three hours. 
To make Kisses. —Beat whites of three or four eggs 
to stiff froth; add one-half pound pulverized white su¬ 
gar, and a few drops of essence of lemon. Of this, 
drop a teaspoonful on white paper, and place on but¬ 
tered tins, and dry in a moderately heated stove. Cool 
and eat. 
Raspberry Syrup. —To every quart of fruit add a 
pound of sugar, and let it stand over night. In the 
morning boil and skim it for half an hour; then strain 
it through a flannel bag, and pour it into bottles, which 
must be carefully corked and sealed. To each bottle 
add, if you please, a little brandy, if the weather is so 
warm as to endanger its keeping. 
Raspberry Jam. —Take one pound loaf sugar to 
every pound of fruit; bruise them together in your pre¬ 
serving pan with a silver spoon, and let them simmer 
gently for an hour. When cold put them into glass 
jars, and lay over them a piece of paper saturated with 
brandy; then tie them up so as carefully to exclude the 
air. 
Blackberry Syrup. —We are indebted to a friend 
for the following receipt for making blackberry syrup. 
This syrup is said to be almost a specific for the summer 
complaint. In 1832 it was successful in more than one 
case of cholera. To two quarts of juice of blackberries, 
add one pound loaf sugar, half an ounce nutmegs, half 
an ounce cinnamon, pulverized, half an ounce cloves, 
quarter of an ounce alspice, pulverized. Boil all to¬ 
gether for a short time, and when cold, add a pint of 
fourth proof brandy. From a teaspoonful to a wine¬ 
glass, according to the age of the patient, till relieved, 
is to be given. 
Sausages. —The best proportions are 3 lbs. salt, 10 
oz. sage, 10 oz. pepper, to every one hundred pounds 
chopped meat. 
Eggs, wholly imbedded in salt, the small end doivn- 
wards, will keep from one to three years, perfectly 
fresh. 
