While spendingafew hours on Staten Island lately, we saw a simple and efficient mode of making oyster-shell lime, which we record for the benefit of such of our readers as have the opportunity to put it into practice.

Mr. Dunning, (for ft is upon this gentleman's place that the thing Is done,) builds up with rough stone walls, a circular kiln about 5 feet in diameter - just as you would stone up a well. A spot is selected on a side hill, where the slope of the ground is such that with a alight excavation the base of the kiln is exposed on the lower side- Here a small opening - a rude archway 18 or 20 inches wide and a little more in height - is left as a sort of furnace - to be filled with faggots, brush, stumps of trees, and the like rubbish to be had on almost every country place - over this furnace a few bars of iron are built into the wall, to hold up the first layer of oyster shells. In filling the kiln, a layer of oyster shells and a thin layer or sprink-ling of the screenings of anthracite coal are put alternately, till the kiln is filled to the top-making in all a depth of some 4 to 6 feet. The fire is lighted among the faggots and rough wood below, and gradually spreads through the whole kiln - burning the oyster shells into excellent lime.

When we say that oyster shells make the purest and best lime for all horticultural purposes, and especially for fruit trees, and that in moat of our Atlantic towns they are wholly wasted., and though so easily burned in this way in these simple kilns, (which once made will last for a dozen years,) we think we offer a hint, which many subscribers will lose no time in profiting by.