Maimie, New Winter-Flowering Carnation

Habit neat and compact, attaining only from twelve to fifteen inches in height when in bloom. Flowers of purest white, and borne in great profusion.


Very large leaves, light green, bordered with crimson; dotted underside, with crimson spikes.

Mains Board Of Agriculture

We are indebted to Henry Little, Esq., of Bangor, President of the Maine Board of Agriculture, for an account of the proceedings of the Board, which met at Augusta in January, with a list of officers, members, etc Among the things worthy of note, we observe that Dr. Preboott, of Winthrop, addressed the Board on "The importance of saving and reproducing the Forests of Maine".

Major King

How docs the flavor of the wild compare with the cultivated variety ?

Making Grape Cuttings

In earlier days it was the practice to make grape cuttings with three eyes, cutting anywhere between two eyes at random, or rather always to avoid the bud, because of an impression that if cut too near, its vitality was lessened. Next came the practice of two eyes, and cutting as near the base of the lower bud as possible without cutting into it; then came the single-eye system, which although old in green-house practice, was new to our native-born characters. Now we have another line of cutting, which is on a two - eyecutting, to cut near the lower bud square across, then shave down the sides of the buds for an inch or more in length, it being claimed that this course induces a yet more rapid formation of roots than either of the others under the same treatment.

Malconaitre D'Haspin

Size - large. Form - roundish-obovate. Stem - about one inch in length, inserted in slight depression. Calyx - closed, set in rather deep, irregular basin. Color - yellow, with reddish cheek, russeted at calyx, and stippled with coarse dots. Flesh - melting, juicy, and tender. Flavor - rich subacid, perfumed. Season - October to November. Core - medium size. Seeds - small. Quality - "very goody Tree - vigorous, hardy, and productive. A valuable market Pear, received some years since from Paris, but is not now known in the French Catalogues.

Malic Acid

The most convenient substitute for the pure acid was cider, diluted with water. In referring to Rival Hudson, and Burr's New Pine, the trials of taste rendered a preference on the part of two witnesses for this acid, of another for the tannic, placing the malic second. This reduces the contest to these two acids, which may possibly contribute additional force to the value of the tannic. Thus, instead of pure malic acid, cider was applied. "Cider," according to the analysis of Dr. J. H. Salisbury, "Patent Office Report, 1860-51 - Agriculture" - contains alcohol, sugar, gum or dextrine, malic acid, and the phosphates and sulphates of the alkalies, with a little tannic and gallic acids." Here arises an important query - how much of the flavor, allowed to the malic acid, must be attributed to the tannic acid which the cider contained?