Here I have passed through streets of high, handsome houses, where they had all the advantage which ours have - and undoubtedly it is an advantage - of a succession of similar lines on the front, one above the other; but, besides, peculiar independent ornaments to each building, every house had a character. Every man could show his own peculiar taste on the front of his home. And this cement gives a beautiful opportunity for all kinds of graceful molding and ornament, and even for small statuary. The Hamburgers have certainly improved it well. Mr. Sindley, a prominent English engineer here, has been "the genius" of all these improvements. I have had the pleasure of meeting him frequently, and the account of all his efforts, his attempts to stop the progress of "the great fire" by the general blowing up of buildingsj bis struggles with the lower classes, who at first believed him almost a demoniac man, plotting the destruction of the city; his gigantic plans for rebuilding, and his endeavors to inspire the Germans with something of the English practical spirit, would altogether form an interesting history in itself. - C. S. in the Independent.

as throwing light upon the composition of this most important of all fruits. Much attention has within a few years been directed to the subject of feeding apples to stock, and a though many well authenticated instances are given, where this fruit has proved exceedingly valuable, especially for. fattening hogs, yet many are incredulous as to its possessing sufficient nutritive properties to render it a profitable crop to cultivate expressly for that purpose. The facts elicited by Dr. Salisbury, go to show that while apples contain about 3 per cent. more of water than the potato, yet "in the aggregate amount of fat-producing products, they do not materially differ."

Six varieties were submitted for analysis: the Talman Sweeting, Swaar, Kilham Hill, Rox-bury Russet, English Russet, and R. Island Greening. Of the five last named, the mean of the analyses of the ash is as follows:

"The percentage of ash in the apple is small yet rich in phosphoric and sulphuric acids, potash, and soda. 1000 lbs. of fresh apple contain about 827 lbs. of water, 170.4 lbs. of organic matter, destroyed by heat, and 2.6 lbs. of inorganic matter, or ash. 1000 lbs. dry apple contain between 17 and 18 lbs. of ash - 100 lbs. of apple ashes contain, when deprived of carbonic acid, about 18 lbs. of phosphoric acid, 7 lbs. of sulphuric acid, 88 lbs. of potash, and 26 lbs. of soda: these four bodies forming about 88 per cent. of the whole ash."

The mean of the proximate organic analyses of the six varieties is as follows:

"The ripe apple is rich in sugar and a body analogous to gum, called dextrine which has differ very materially in many respects. Dextrine belongs to a class of bodies which are susceptible of nourishing the animal body. All the starch taken as food is converted into dextrine before it is assimilated by the system. The acids of the stomach possess the property of converting starch into this body.

"In the fresh apple, 100 lbs. contain about 3.2 lbs. of fibre; 0.2of a lb. of gluten,fat, and wax; 3.1 lbs. of dextrine; 8.3 lbs. of sugar and extract; 0.3 of a lb. of malic acid; 1.4 lbs. of album; 0.16 of a lb. of casein; and 82.66 lbs. of water.

In the fresh potato, 100 lbs. contain about 9.7 lbs. of starch; 5.8 lbs. of fibre; 0.2 of a lb. of gluten; 0.08 of a lb. of albumen; 0.45 lbs. of casein; 1.27 lbs. of dextrine; 2.6 lbs. of sugar and extract; and 79.7 lbs. of water.

By comparing the composition of the apple with that of the potato, it will be noticed - first, that the former contains, according to the analysis, about 3 per cent, more of water than the latter.

Second, that dextrine and sugar in the apple take the place of starch, dextrine, and sugar, in the potato. Of the former, 100 lbs. of good fruit contain of dextrine, sugar, and extract, 11.4 lbs.; the latter has, in the same amount of tubers, 13.61 of starch, dextrine, sugar, and extract. The above proximate principles are the main bodies in the apple and potato which go to form fat. In the aggregate amount of fat-producing products, it will be seen that the apple and potato do not materially differ. It would be natural, however, to infer that 50 lbs. of dextrine and sugar would, if taken into the system, be more likely to make a greater quantity of fat in a given time, or at least, to make the same amount in a shorter period, than an equal weight of starch; for the reason, that the two former bodies, although nearly the same in composition with the latter, yet are physically farther advanced in organization, and hence probably approximate nearer the constitution of fat. If this view be taken, then the apple, if of good quality, may be regarded equally if not more rich in fat-producing products than the potato.

Thirdly, that the apple is richer in nitrogenous compounds than the potato. 100 lbs. of fresh apple contain of albumen, 1.38 lbs. The same amount of fresh potato has one-fourth of a pound. 100 lbs. of dry apple contain 8.87 lbs. of albumen, and an equal weight of dry tubers has 1 1/4 lbs. 100 lbs. of fresh fruit contain of casein, 0-16 of a lb.; and an equal weight of fresh tubers, 0.45 of a lb. Hence it will be observed that 100 lbs. of fresh apple contain of albumen and casein, 1.54 lbs.; and the same

Hence, the former may be regarded richer than the latter in those bodies which strictly nourish the system; or, in other words, to form muscle, brain, nerve, and in short, assist in building up and sustaining the organic part of all the tissues of the body.

The juice of the apple forms what was regarded not long ago a favorite and almost necessary appendage to the farmer's stock of winter luxuries. It is now, however, looked upon by him with comparative indifference as a beverage, he having found a far better and more profitable use for his apples, that of converting them into fat instead of alcohol. The juice of the apple after being fermented, is called cider, and contains much of the nutritive matter of the fruit. Cider contains alcohol, sngar, gum or dextrine, malic acid and the phosphates and sulphates of the alkalies, with a little tannic and gallic acids. The juice before being fermented, has in addition to the above ingredients, albumen and casein." Genesee Farmer,