The Placer herald., 1873-07-19
'HO q Sc AND FA II M .

'IoSuo OF the tuTQt HTeSS, treats OF Inc cui
'tivation of this most excellent fruit as fol
lows:
Many eastern people, aware of the adapt
ability Of California; soil and climate, to th
production by open-growth of semi-tropica
fruits, are seeking localities here with tn
object of investing their capital in the mos
important branch of horticulture.
TO whom it may concern, therefore,
offer through the medium of your mos
excellent journal, the following hints, touch
ing the culture of almonds. Select iron
the nursery trees that have been grated
or budded on peach stocks, and those hav
ing been well irrigated and cultivated, hav
ing attained the fullest and most perfec
development whilst in the nursery; on tbi
depends success.
am acquainted with gentleman who
purchased last winter 5000 trees; l 500 o
which, had the full benefit of the conditions
/ have named, the balance being worked on
almond stocks, and grown in the nursery
without irrigation. This gentleman has
what is known as "chapparal land" that is
land from which that shrub has been cleared
his land had been we'll plowed and worked
and the soil was the same in nature through
out.
When visited the place about month
ago, l found the 500 which had been
worked upon peach, and well irrigated
while in the nursery, healthy and vigorous,
lhaving put out new shoots from eight inches
to foot in length; and with every indi-
cation Of completely gratifying the hopes Of
their owner, while the 500 worked on al
mond, and grown without irrigation, were
the most complete failure | ever saw; not a
single tree being alive.
The nature of the almond demands that
ut shall be planted upon high, dry, gravelly
or sandy situations; putting forth its bloom
as it does in February, it cannot be grown
successfully on most lands where humid at
mosphere tends to increase the severity o.
Spring frosts.
1T is obvious therefore taking the above
facts into consideration, that tree should
have itssaps and elements developed with
out stunt while in the nursery, i'll order tc
give it strength TO rally under the change
in transplanting to which it is subjected.
CAUSE OF DECoMposTIoN OF EGGS.
question of the decomposition and decay o.
eggs has been the subject of numerous expe.
riments, some of which seemed tc lead t.
opposite conclusions. A committee of th'
French Academy have arrived at the follow
ing conclusions.:
/. Eggs that have not been shaken cal
tbe preserved quietly without fermenting Oh
.decaying.
?. Shaken and broken eggs decompose in
less than month.
3. In no stage of decay is the slightest
trace Of an organism, either animal or vege-
table, to be found in the egg.
The decomposition of eggs, with all signs
of decay, and without the presence of any
microscopic organisms, is contrary to Past
eur's theory, according to which every de-
.struction of organic matter, and its conver-
sion into its inorganic elements, is due to the
development and increase of small organisms.
U. Gayon has made some new experiments
on this subject, the result of which are CIV
en- in Complies Rendus, vol. 76, p. 232.
By exposing mistaken eggs TO the atmos-
pheric air, at a mean temperature of 70 de-
grees F.. he found that one portion of the
egg underwent decay, the other did not.
On making the same experiment with
shaken and broken eggs, some decayed, 9th
.ers did not, even for several months
In all cases where the eggs remained
sound it is impossible to discover the slight.
est trace of an organism; on the contrary, in
all those which decayed there were numer-
ous microscopic organisms frQm the species
of vibrones and mushrooms.
These facts contradict the previous suppo-
Gtops. Without anticipating any decision
which @ay be obtained by further expert
ment. Gayon inclines to the opinion that the
germs of organisms are originally present il
those eggs which decay.
HARD AND Soft WATERFALL housewives
may not know materially the effects of hard
and soft water as to how they differ in the
cooking of various vegetables. While one
species of vegetables requires hard or soft
water, as the case may be, another species
becomes sensibly deterorated by it. Fo,
instance, peas or beans cooked in hard wa
ter containing lime or gypsum will not boil
tender, because these substances harden veg
CtdUc CdSCIIIc. III SUI WdttT tucy VIII DOl
tender, and lose a certain raw, rank taste
which they retain in hard water Many
vegetables (as onions) boil nearly taseess
in soft water, because all flavor is dissolved
out. The addition of salt often checks this
as in the case of onions, causing the yegeta-
bles te retain their peculiar favoring princi-
pies, besides much nutritious matter, which
might be lost in soft water Tins II
appears that the salt hardens the water to a
degree. For extracting juices from meat to
make broth or soup, soft water unsalted
and cold at first is best, for it much more
readily penetrates the tissues; but for boil
ing, meats where the juices should be re-
tanned, put salt in while it is boiling, SO as
to seal up the pores at once.
USES OF WILLOW WooD.-1n England
there arc faw variatas of wood in create,