The Massachusetts spy. [volume] (Worcester [Mass.]) 1831-1858, 1832-04-04
From the .Nea0 England Former.
DWARF FRUIT TREES

MI. OBSERVATION-DISCLOSURES in your NJ
III some queries respecting dwarf fruit ,,ao.
this may inform that have seen parJar
bordered with dwarf fruit trees, perbans
none taller than two and half feet; the tops
spreading very wide, and we'll loaded with
apples, pears, and peaches, many touching
the ground. The gentleman who planted
them being dead, l obtained no account
how the dwarfing was effected
l have since been informed, through
channel worthy of credit, that the mode Of
making sncii dwarf trees is very simple and
easy. On the limbs of fruit trees there are
what call forked twigs, fruit spurs, say
Two or three inches long, that bear fruit.
Take ana graft them into piece of root
put on the wax, and it will grow into n
dwarf fruit tree.
have only tried one experiment. bv SET
ting such a forked twig in an apple stock.
1t grows slowly enough for a dwarf tree
and produced apples.
Respectfully, SAMUEL Preston.
Stockport, Pa, March3
number OF Silliman's Journal has a. ,r,;e,a ias.
the manufacture Of Sugar from PotS,o Stsrc Ja
The writer says 0'alch'
"a bushel of potatoes weighs abo,, -;
pounds, and gives eight pounds of pur. 81
Dry starch. This amount Of starch will snL'
hVe pInts of sugar, of the weight of neal,
twelve pounds to the gallon, equal To sevy
pounds and half to the bushel of potatoes or
little less than pound of sugar, TO the pound
OF starch. The sugar is not as sweet as the
Muscovado sugar, nor is it actually as sweet as
its taste would indicate.
"This sugar may be used for all kinds of do.
nestle purposes 1t ferments with great liveh-
ness and spirit, when made into beer, Welding
a healthful and delicious beverage, and on
distillation, fine cider brandy favored spirit.
1t would however be most useful in making
sweetmeats, and may be used upon the table in
lieu of honey, for which it is good substitute.
1t has eady become a favorite with most
people who have become acquainted with it.
Its taste is that of delicious sweet, and as an
article of diet is unquestionably more healthful
and less oppressive to the stomach than any
other sweet ever used"
HisToRY OF HATS. At recent meeting of
the Society of Antiquaries, J A. Repton, ESQ,
communicated very curious and interesting
paper on the history of hats, accompanied by 8
sheets oil drawings of hats and caps, in an infini-
" OF shapes and fashions, from the time of
Richard ii, up TO 1874. He observed, the
name hat was derived from a Saxon word.
meaning covering for the head, in which gen.
eral sense 1t had been used Oy early authors,
and applied to the helmets of steel Hats and
caps were aneienily made of felt, woollen, silk,
straw, and varions other materials, and were as
diversified in their colors. In the time of Eliz.
abeth the common people generally wore
woollen caps; and some acts were passed in
her reign to encourage the manufacture ofthemi
The broad brms were introduced by the cardi-
nails 10 their scarlet hats, and followed by the
clergy. The Inconvenience of the broad brim
all round caused the turning of one side up;
and, at last, turning up three sides introduced
the cooked hat The high-crowned hat was
first worn in the time of Elizabeth, and declin-
ed in the reign of Charles H. Mr.. Repton
49, ~-t:-~1 r. nS hats, such
feathers, brooches, and bands. Henry VIII is .
described, on his entry into Calais as wearing
feathers from India a feet long; and men wore
feathers in their hats as late as the reign of
Queen Anne. Yew is mentioned as placed in
the hat 10 denote mourning for deceased rel.
alive or friend. The paper contained numer.
Gus curious and amusing quotations on the sub.
lect from great variety of authors.
London paper.