The Placer herald., 1869-09-11
HOUSE AND FARM.

in California. lis timber is almost as strong
as that Of hickory, and for many purposes it
is more used than hickory /; is well known
that the nut is delicious; that from the Texas
tree being much larger and finer than is
grown on any other variety We find this
stem in the Mining and Scientific Press,
which shows that the pecan can be grown in
high attitudes OF California
The pecan nut which is extensively cult
vated in the Southern and South western
States, will not bear fruit when planted
north of Mary land, although it flourisbes as
shade tree rs far north as Central New
York. There is said TO be beautiful cree
Of this variety growing in garden at New
burg, N. Y, but it has never produced a
nut.
If anybody has a pecan tree which will
not bear, let him bore a hole through tber
heart with small augur, during the Wipte,
time, and the tree will be loaded with fruit
probably, in the following Summer, and
surely on the second Summer thereafter.
Other rebellous fruit trees, we suppose, may
be made to bear by the same means; but we
have tried the pecan tree often Calforui-
ans should send to Texas to get seed, for it
is as easy to grow the Texas as any other
variety.
RIPENING WINE ny UEAT-Psoteur, the
eminent French chemist, having been re.
quested by Napoleon TO investigate the dis
eases" Of the vine and wine, discovered that
the only wine diseases that is the techD
cal name-result from an excess of fermen-
tation that fermentation depends upon the
growth Of a minute vegetable of a fungold
character and that this vegetable can be
killed by a heat Of ll5o Fahrenhsit. He
therefore advised the wine makers TO heat
their wine for half an hour (alter it bad
been thoroughly fermerted) to 1909 or l40O
and thus protect it aeains; any danger Of en-
teriDg the acetic fermentation and turning
sour. This protection does not last forever
nor is its duration precisely asce tanned, but
it s long enough to be of great service
The quality Of the wine is not injured in
the least by beat Of l4O degs.; on The con-
tIhi1 , ~ Nds louUu ludl tub VINE was ituutl
ed riper or smoother IN taste. Careful ex
perimenis showed that temperature of 80
degs. or 65 degs., kept up for year, caused
wine to ripen as much as four years in
cool cellar. This principle had been ascer
tanned practically, long ago, but it had not
been stated distinctly or brought ir 20 gen
eral notice. Many wine makers in the
warm climates, having no cellars, left their
casks under sheds, aud found that their con
tents ripened sooner than those Of casks in
cellars and in some instances wine was
placed in rooms which were heated by stoves.
10 this way the California limitations of sher'
ry have been made. Wine which had been
sent from England to India and brought
back was improved, and the change was at
tributed to the sea air but it was more prob
ably due TO the heat Of The tropics passed
four times on the round trip. Some inves-
legations undertaken at the order Of the
French government are reported in full in
the French Annals of Chemistry, where
they can be read by those who desire to ex-
anime the matter more fully. The conGu-
sion is, says the Alta, that great mistake
has been made heretofore 10 keeping the
wines too cool Another conclusion is that
many weak varieties of wine will not keep
we'll for long period, and cannot be shipped
safely, unless enough spirits is added to
raise the proportion OF alcohol to 10 l2
per cent. In this ate, balf a dozen wine
makers intend hereaf er to ripen their wines
by heat.-Negada Transcript.
the TEA THAT COMES TO THE UNITED
STATEs.-We were in tea house at Canton
drinking such superfne tea as we evel
tasted in the United States. We noticed
that large jars were placed under each table,
into which all the grounds were tossed. The
Chinese do not, as already stated, steep
their tea in pot but put it into your cup,
pour IN hot water, covering the cup to keep
in the steam, allowing it to stand about five
minutes, draang it fl and ref,ling. The
second cup is considered the best, and the
third filing is very good. But when the
strength is exhausted, the grounds are thrown
into the jars, taken out doors, spread on
cloths, dried, doclored, repacked and sent
over to us! The average cost OF teas in
China is from fifteen to twenty cents per
pound, but duties, freghts, insurance, inter
est on capital, profits to importers and mid
demep, swell it to prices which make it an
article of luxury More poor tea is drank
10 the United States than 10 any other land.
-[Cartou's Letters.
Our FRUIrs IN New YoRK The New
York Times, July 26th, says the Sacramento
Union, welcomes the first arrival of Cafor-
MIA fruit 10 that market, and speaks of it as
''surpassingy excellent" hoping the trade
may rapidly increase. 1t is a curious fact
that many of our California old residents are
in the habit of rating California staple
fruits, such as peaches, plums and pears, far
below those Of the East Now we have the
testimony of Chicago and New York, both
to the effect that they surpass all other fruits
which come TO those markets.
IRON Bu1LDING-N PATENT S. b.
Wymau is now putting up building on
Commercial street, near Sixth, out of mate
rial shipped direct from New York by the