The examiner. [volume] (Louisville, Ky.) 1847-1849, 1849-01-27
AGRICULTURAL.

WHAT Our FINE FRUrrs HAVE SrzUxe FRox.-
The peach originally, poisonous almond
Its flesh parts were then used 10 poison arrows,
and it was for this purpose introduced into
Persia. The transPlanting and cultivation,
however, not only removed its poisonous quail
tiles, but produced the delicious fruit We now
enjoy
The Nectarine and Apricot are but natural
hybTidation between The peach and plum
The Cherry was originally berry-like fruit,
and cultivation has given each berry a separate
stem, aad improves its quality. The common
mazzard is the Original of most Of the present
kind Of cherries
The common wild Pear Is even inferior 10 the
choke pear but still, by cultivation, il has come
TO rank among our finest fruits
The Cabbage originally came from Germany,
and is nothing more than the common sea kals.
Its cultivation has produced the present cabbage.
and its different acclimatings, the different
kinds; while its hybndatiOns with other similar
plants has produced the CauliAover.
This shows the benefits Of cultivation in the
| vegetable weird; but the change which cnltiva-
ton has effected in the mind Of man is infinitely
grsater.-AraeT. AgrieHL
VIRGINIA GnDDLE CAKEs.-A quart Of Indian
meal.
Two large tablsspoonfuls Of wheat -four
A heaped salt-spoon Of sust.
A piece Of fresh butter-sbout two ounces.
Four eggs.
A pint, or more, Of milk
sin the Indian meal into large pan: mix with
il the wheat -four, and add the salt. Warm the
milk in a small saucepan, but do not let IL come
10 a boil. When Il begins 10 simmer, take Il Oh.
and put the butter into IL, stirring IL about tili
well mixed. Then stir in the meal, a little At =
time, and let IL cool while you are beating the
eggs. As soon a. they are beaten very light, add
/ them gradually to the mixture. stirring the
whole very hard. Ii must be q light batter, and
may require more milk.
Having heated the griddls well by placing IL
over the hre or in the oven Of hot stove. rub 10
over with some fresh butter. tied In q clean
batter. When the cake has baked brown, turn
II, with a cake turner, and bake the other side.
Then take IL OF and put il on a hot plate
Grease the griddle again, and put another
caks-and 80 on till you have three or four ready
to send to the table for a beginning. Contnps
to bake, and send in hot cakes q long a. they
are wanted Eat them with butter. TO which
you may add molasses or honey.-hiss Leslie.
WArKRISG TRAxsPLASrKD Tsxrs.-The fol-
lowing skiful treatment for newly transplantsd
shrubs and trees, which are in danger Of suffer
ing by drying, Is worthy Of atisntion- Wehays
had occasion 70 make trial Of this (wstting the
tops instead of the roots) the present season
In one case, rose imported from Paris. was
much injured by long packing. twas. besides.
poorly provided with roots, and would have
been doubtful IL only removed rod nom its
place Of growth Ii has been covered with q
barrel having one head during the day, which
has been removed At night, for some four weeks.
Night and morning. the top Of the plant has
been wet during the whole time. u 10 now
pushing forth shoots, and the barrel with one
head has been replaced BY one without any
and which may be soon dispensed with alioseth-
sr-prairie Farmer.
AGE OF SEkFr DsrEuoRsrrs rHriz Wool
IL has been observed by the most sxpsrisncsd
wool-growen, that the older the sheep the lee
fine the WOOL The wool 10 said to b Of the
best quality when the sheep h from two 10 i've
years Of sgs-aftsr that ID dsteroratss-
Mr.. Blanchard, Of New York, states that he
has known focks that had yisldsd wool that
sorted number one whom young, when older
drop down 10 two OF three
i Those who wish to grow the hrst grade Of
wool. should keep young sheep. some 20 90
far ~ not 10 use buck aftsr be b foar yssn
lsld.-Ms. Fsrmv. r.-...