On Thursday morning our party started from King Lawton, will be hailed with general de-ly shouldered. Berries large, oblong, round. Color, dark purplish; almost black when fully light. ripe; covered with a light blue thick bloom. Flesh dark, with a fine white outer concentric line next the second cuticle, and red on the stem formation next the seeds. Pulp small, rich, vinous; slightly harsh, or of native aroma. Seeds whitish-yellow. Skin like Isabella in thickness. Ripens with or before the Concord; or say, in Northern Ohio, from 1st to 15th of September.-Horticulturalist. the hotel to examine the blackberries on Mr. Corson's grounds. Our walk of a mile and a half, under an August sun, was fully compensated for by the sight of the Kittatinnies. The crop of berries was more abundant than I had any idea of seeing. The variety is a very strong grower the berry is quite as large as the Lawton; more fruit could hardly be put on the bushes, and the fruit is perfectly sweet when ripe, melting in the mouth, and leaving no core. We were more than satisfied-there was not a BY CHAS. W. RIDGELY, BALTIMORE, M. D. dissenting voice in the party. One and all proAfter three years of patient waiting, at last I nounced the Kittatinny to have all the good have eaten my own grapes, grown in my city qualities of a first-class berry. It was very evi-yard, and proceed to tell the reader how they taste here in the "Border States," and how I made room for so many kinds in my diminutive dent the plants had received no extra care, for in parts of the beds the weeds were permitted to grow as high as the blackberries. Our party returned to New York on the afternoon train, Thursday, pleased with their visit among the hills of Sussex, which, by-the-way, are not looking as well as usual this year, in consequence of the drouth.- Working Furmer. Rogers' Hybrid-No. 4 Grape. BY F. R. ELLIOTT. For six years past, I have been examining the various hybrid grapes sent out by Mr. E. S. Rogers, of Salem, Mass. I have examined many of the numbers yearly, and made my own notebook comments, with little regard to the clouds and shadows of public opinion that, from some unaccountable cause have long overshadowed them. I find, on referring to my notes in 1862, when I saw the fruit on vines in four different States, and twenty-seven different localities, on sand, gravel, loam, and clay soils, that I have written-"As a table grape, ripens with Concord, is larger in size of berry, equally handsome in bunch, and of a superior quality." domain. Grapes in City Yards. The Iona is prince of the hardy grapes. Compress two or three berries gently with your tongue, and your mouth is filled with juice, rich, sweet, pure and vinous. You miss no desired ingredient, you detect nothing unpleasant in the taste; you spontaneously say, "that suffices; I seek nothing better." Besides its excellence, it is early, prolific and the most beautiful of grapes. The Delaware comes next; were it of equal size, and not so wonderfully sweet, it would rival the Iona. The saccharine element is in such excess, that it seems almost to have candied, and the grape tastes as if you were eating sugar. Sometimes a bunch may be found juicier than the rest, and not so sugary; quite as pure and vinous, but sweeter and more delicious than the Herbemont. The Israella is large, early and very sweet, with a thick skin. Every one should have it; but I have not yet fully decided where to place it in my list. If it has not attained to the "first three," it is certainly "honorable among the thirty." Diana is very rich, vinous and sweet, with an agreeable peculiarity of flavor. Allen's Hybrid is sweet and pure; but it seems deficient in "vinous refreshment." It improved, however, greatly, the last few weeks; and in a warmer season, no doubt, would reach a much higher excellence. Rebecca is excellent; ripening thoroughly, even to the skin; and by some is preferred to the Allen. Elsinburgh is the smallest of grapes; rich, sweet and pure; too raisinish for my taste, but worthy a place in every choice collection. The Herbemonts are maturing; and about the 25th inst., if patiently waited for, will be on hand with a flavor as pure Bunch large, pretty compact, generally slight- as can be found on the face of the earth, and a From that year to this present season, I have had opportunity of seeing the vine in fruit in various localities and soils, and my note-book yearly confirms above remarks. In vigor of growth and hardihood of vine, I see but little, if any, difference between No. 4 and Concord; and as neither, in my opinion, can rank as first-class wine grapes, and as the size and quality are points to meet the public market demand for table grapes, I cannot but think that cultivators err when they plant out Concords to exclusion of Rogers' No. 4. vinous energy which no one can forget who has been refreshed and exhilarated by them as ofteu as the writer. My Catawba ripened as well this season as they ever did; but retained the tough, acid centre; and the Isabellas, insipid as ever, making me marvel at the avidity with which I used to devour them.. About twenty-five of these vines are growing in my yard, of thirty feet by twenty, clear space, in which, after due concessions to domestic claims, I laid off a grap border about forty-five feet long and three wide, beside the west and north fences; and another border, twelve feet by five, a little in advance of the latter fence. Having selected the ground, my first business was to take up the stiff clay soil to the depth of two feet, and thoroughly incorporate it with a liberal proportion of old field sods, street-scrapings, plaster, coal-ashes, cellar-dirt, and sand. Then I procured from Dr. Grant, of Iona, New York, a selection of his choicest vines, and planted them agreeably to his instructions. They all lived and made satisfactory growth in 1864; some reaching a height of ten feet. Cutting them back to two or three eyes, the second season I permitted one shoot to grow on each; and when these had reached the proper elevation, pinched off the terminal buds, to develop the two highest laterals, and from them grow the permanent arms of my vines. After testing various other plans, I submit this as the surest and readiest mode of obtaining the arms. Last spring, having in most cases obtained the two arms for each vine, I cut these back, permitting each arm to produce only two or three fruit-bearing canes; two are preferable, unless the vine has remarkable vigor; and now, at the end of the third season, most of my pets are occupying the portion of the trellis designed for them, having produced as much fruit as they could safely mature, and with ample reserve space in which to grow and expand for the next five years. Possibly, some one may wish to know how I could find room for these vines in so small a space. My method was to plant the vines about two-and-a-half feet apart, and to train them in four courses on the trellis, one above another; setting up stout posts to support the four horizontal bars, the first placed one foot from the ground, and the others above it at intervals of two feet. Each vine was grown, as to height of arms, &c., with special reference to the position it was to occupy on the trellis. And they were so arranged that those of the third course should be just over those of the first, and those of the fourth just over those of the second; each vine for the higher courses being carried up to its place behind the horizontal bars, so as not to interfere with the lower vines. Each thus has a space on the trellis nearly ten feet long and two feet in height. By careful winter trimming and summer pinching-in, almost any vine, when old enough to fruit, can easily and profitably be confined within this space. And should a long-jointed Isabella or Herbemont aspire to reach its neighbor in the next higher course, it may safely be passed behind the bar assigned to the other, and permitted to expatiatę at pleasure. The arms may be lengthened by two or three buds each season; but this must be done intelligently and cautiously. If too great an addition be made, the older spurs on the arm will suffer, as the sap seeks the extremities. In everything that pertains to the vine, festinans lente, is one of the best maxims we can follow.Horticulturist. New Jersey Lands-Its Fruits. CRANBERRIES. Wm. Perry, in a paper read before the Penna. Horticultural Society, Eighth-month 6th, 1866, representing New Jersey fruits, thus speaks of cranberry culture in that State : "The cultivation of cranberries is now claiming much attention, and to one not acquainted with the magnitude of operations in this branch, it must appear perfectly marvellous to witness the stupendous efforts in this branch of Agriculture. At Manchester, Bricksburg, Tom's River, and other places, wherever there is a piece of land worthless for other purposes, it is cleared, and cranberry plants set out. From the best data at our disposal, the Ocean Emblem states: 'We will venture the assertion that there is at least one million dollars invested in the culture of cranberries in the county of Ocean.' Monmouth and Burlington counties, the cultivation of them is still more extended, and rapidly increasing. E. Humphreys, of Shamony, states that cranberry culture seems to have been made a specialty with the owners here, they apparently having paid more attention to that than to any other kind of fruit culture. Fortions of the bog have yielded at the rate of 220 bushels per acre. In "This, at the price of cranberries last fall, would give the modest little sum of $1250 per acre. Cranberries, both cultivated and wild, grow in large quantities on every side of us. The amount of land in this county, suitable for cranberries, is unknown, but it must be immense. "Wm. R. Braddock, of Medford, has about one hundred acres planted in cranberries, twenty of which were in fruit last year, and yielded an average of one hundred bushels per acre; in all, two thousand bushels, which brought him, clear of all expenses, $3 per bushel, amounting to $6000 from the twenty acres in bearing. "Theodore and Alfred Budd purchased five years since, a tract of cedar swamp soil at $10 per acre; they set out cranberries, and since have been offered $600 per acre. Last year, twentyeight acres of it produced 1800 bushels of fruit, worth $4 per bushel, amounting to $7200. "Jos. C. Hinchman, of Medford, has fifty acres nicely graded, turfed, and banked for flooding the plants, most set with cranberries; those in bearing last year produced about 1500 bushels; they appear to increase in productiveness for seven or eight years before attaining their greatest yield, as the first lot of ten acres planted seven years since produced last year 800 bushels, and from present appearance, will yield 1000 bushels this year. The harvesting is usually done by hand, each one picking from three to four bushels per day, for which they receive about forty-five cents per bushel." OTHER BERRIES, FRUITS, ETC. In the paper alluded to above he further says: "New Jersey is justly noted for producing choice fruits, and it is that which gives the high value to her farm lands. The census report of 1850, shows that the farming land in the State of New Jersey, was worth eleven dollars per acre more than the farming land of any other State in the Union; and the census report of 1860 shows that the same lands had advanced so rapidly as to be worth twenty-one dollars per acre more than in any other State. Hence, we find that people who desire to follow the interesting, healthy and profitable business of raising fruit for the market, come from other States, from the east and the west, to settle here, and take hold of our uncultivated lands, subdue the forest, and make it to blossom like the rose, yielding abundance of fruit and flowers. As an illustration, I may name the thriving towns of Hammonton, Elwood, and Egg-Harbor City, on the Atlantic Railroad; Vineland and Franklinville, on the West Jersey Railroad, and Manchester, Bricksburg, and others on the Raritan and Delaware Bay Railroad. Places that have sprung up within a few years, and since the construction of the new railroads on which they are located, laid out in small farms, of from five to ten acres each, especially for the purpose of growing fruits, which they are doing successfully. "At Hammonton, they commenced cultivating strawberries in 1863, and in 1865 the crop sold for $32,500; this year, as in other places, the strawberry plants were badly injured by the extreme cold and late frosts, and did not yield so well. They have 160 acres cultivated in Dorchester and New Rochelle blackberries; some of which yielded ninety bushels per acre last year, and are doing well again this year. "Four years since, (in 1862,) I rode over the ground now occupied by Vineland, then a forest, with but one dwelling-house within many miles, in company with the enterprising proprietor, C. K. Landis, who informed me that he proposed to lay out and build a town there. This year I again visited the same place, and saw some of the wonderful growth and advancement of that new settlement, where but four years since, it was all a wilderness, and now a large, thriving town with broad avenues, lined with shade and fruit trees, intersecting each other at right angles, and extending from six to ten miles in either direction, so that it would require a drive of over two hundred miles to see the improvements already made. Stately mansions, beautifully ornamented with gravel walks and flowery lawns, adorn the place, with no rude fencing for divisions or inclosures as seen elsewhere, as cattle, swine and inebriates are not allowed to run at large and destroy the property of others. "Their municipal regulations are so correctly formed and strictly enforced as to invite moral, intelligent and enterprising people to settle among them, but offers no inducements to those of a different character. Large foundries and factories with heavy steam-power are being erected. Churches and school-houses, with the most ample provisions for the thorough education of all their youth, are well attended. "A Horticultural and Agricultural Society and a Fruit-Growers' Association, have their weekly meetings attended by over five hundred members, and discuss in an interesting manner all matters pertaining to fruit-growing, gardening and farming, the proceedings of which are regularly published in the Vineland Weekly, a document of eight pages, and thus placed before all the inhabitants of the town, numbering now over seven thousand five hundred persons. Where shall we look for a parallel to this? "The amount of fruit now grown there and at other places in New Jersey is immense, and indicates what may be expected when the resources of our State shall become fully developed. Located between the two great cities of New York and Philadelphia, with the most favorable soil and climate that can be obtained, the value of New Jersey lands for fruit-growing must still advance, and it become the garden spot of our and, secondly, that which contains them mixed Union." together in the most suitable proportions. The importance of a proper balance between the rela The Feeding of Stock as a Branch of tive quantities of the two great classes of nutri Farm Management. BY PROFESSOR ANDERSON, OF EDINBURG. Properties of Feed.-Practically, the problem which the feeder has to solve is, how to supply his cattle with such feed, and in such quantities, as to insure the largest amount of increase with the smallest possible loss. And for this purpose it is necessary, not merely to select the largest quantity of nutritive matters, but to attend to the proportions in which they are mixed, and to restrain, as far as possible, all those functions which are productive of waste. tive constituents must also be sufficiently obvious. If, for instance, an animal be supplied with feed containing a large quantity of nitrogenous and a deficiency of heat-producing compounds, the result must be, either that it languishes for want of the latter, or it is forced to supply the defect by an increased consumption of food; in doing which it must take into its system a much larger amount of nitrogenous matters than are requisite for supplying the waste of the tissues; and thus there is an unnecessary and wasteful expenditure of these substances. The proper adjustment of the relative proportions of nitrogenous and non-nitrogenous feed is the foundation of successful feeding, and its importance has of late years been fully recognized by chemists. All the different kinds of feed consumed by herbivorous animals, are found to present a general similarity in composition. They are composed of a nutritive and an indigestible part; the latter consisting chiefly of woody fibre, which appears to be quite incapable of assimilation. It is most abundant in the herbaceous parts of plants-as in the straw of the cereals and the stems of the grasses, and is almost entirely absent in the grains when deprived of their outer husk, as for instance in wheat flour. The nutritive part always consists of a mixture, in very variable proportions, of several substances, which may be separated by different chemical processes. However much the relative qualities may vary, every feed is found to contain at least three different substances which are members of the three great classes into which the nutritive constituents of food may be divided, and which have received the names of the nitrogenous or albuminous, the saccharine or starchy, and the oily sub-presence of a sufficient quantity of nutritive mat stances. The classes of feed constituents perform two different functions. The nitrogenous matters are employed to counteract the waste of the tissues, and to increase the quantity of lean flesh or muscle; and hence have been called the fleshforming substances. The fatty and saccharine compounds, on the other hand, serve to maintain the process of respiration and the animal heat, and for this reason have received the name of the respiratory or heat-producing elements. They supply also the fatty matter stored up in the body, which, as we shall afterwards see, form a very large proportion of the weight of the animal. It is sufficiently obvious that, as the two great functions of nutrition and respiration must proceed simultaneously, the best and most economical feed will be first, that which contains its constituents in the most readily assimilable form; Importance of Warmth, Cleanliness and Ventilation.-The other great source of loss of feed is the maintenance of the animal heat. It has been already observed that an animal may, in certain respects, be compared to a furnace, in which a quantity of fuel is burned to produce the animal heat. It may, in fact, be stated as a general rule, that the warmer cattle can be kept the more rapidly will they fatten, all other circumstances being alike. The cleanliness and proper ventilation of the houses should be most carefully attended to, and the state of the dung observed, care being taken that the excretions are regular, and every tendency to scouring, or the reverse, immediately corrected. Importance of Bulk in Feed.-Although the ters in the feed is naturally the most fundamental matter for consideration, its bulk is scarcely less important. The function of digestion requires that the feed shall properly fill the stomach; and however large the supply of nutritive matters may be, their effect is imperfectly brought out if the feed be too small in bulk; and it actually becomes more valuable if diluted with woody fibre, or some other inert substance. On the other hand, if feed be too bulky, the sense of repletion causes the animal to cease eating long before it has obtained a sufficient supply of nutritive matter. It is most necessary, therefore, to study the bulk of the feed, and to consider how to mix the different substances in such a manner as to adjust the proportions of nutritive matter to their bulk. If we examine the nature of the mixed feeds most in vogue among feeders, it will most generally be found that a very bulky feed is combined with another of opposite properties. Hence, turnips, the most bulky of all kinds of feed, are used along with oilcake or beanmeal; and if, from any circumstance, it becomes necessary to replace a large amount of turnips by the latter substance, the deficient bulk must be replaced by hay or straw. Value of Rape-Cake as a Feeding Substance.The most important point which he has brought out, is the very high value of rape-cake; and it is interesting to know that in this respect his results bear out the repeated recommendations which chemists have given of that substance. He has shown that one pound of rape seed will produce one pound of milk, and, under favorable circumstances still more; and its effect was better than that of an equal weight of grain. It appears, also, that in feeding it is equivalent to more than twice its own weight of hay. The great difficulty which is encountered in the use of rape Farm Crops: how best and most economically used as Feed.-The question is then, however, so far limited, and reduces itself to determining how the crops commonly cultivated on the farm can be most advantageously used for feeding cattle, and whether they are best used alone or supplemented by foreign feed, by which we mean sub-cake is that the cattle dislike its taste; and if stances not forming part of the usual farm produce. These crops are hay, straw, turnips, mangels, potatoes, beans and peas, and the inferior qualities of the cereals; and they include those most remarkable for their bulky nature-the turnip, for instance, containing less than eight per cent. of nutritive matters. All of them are also remarkably deficient in fatty matters-the bean, which is much richer than any of the others, rarely containing so much as five per cent. The result of all feeding experiments leads to the conclusion, that animals cannot be brought to the highest degree of fatness on turnips, or even on hay, alone. they are supplied with a full quantity of turnips or straw, they will consume just a sufficient quantity of these feeds to maintain an average weight, and reject the rape-cake offered them. The way in which this is to be avoided is a very simple one. Of course it will not do to diminish the quantity of other nutriment given to the cattle, for that would defeat the object of the feeder. But a part of the more bulky feed, such as turnips, must be replaced by some substance such as grain, containing the same amount of nutriment in a smaller bulk; and then the craving for a sufficient quantity to fill the stomach will induce the animal to consume the rape, and after a few days they become completely accustomed to it. Elements of Cattle Food. The following summary showing how the A peculiarly interesting series of experiments by Wolff have shown that sheep, which, when fed on hay of average quality, attain a weight of about ninety pounds, will gain an additional ten pounds if rape-cake, or some other feed containing a large quantity of nutriment be given them.proximate elements of food are severally applied As a general rule, such substances as oilcake, rape-cake, and bean meal, &c., greatly promote the fattening process, and they operate partly by supplying a larger quantity of nutritive matters within the bulk which the stomach requires, and partly by increasing the supply of nitrogenous matters, in which they are particularly rich. Proportions of "Flesh" and "Heat" Producing Elements in Feed.All, however, depends upon the ratio of flesh and heat-producing elements being the right one; and it would appear that this proportion differs according to the object of the feeding. Wolff, who has directed much attention to this subject, states, as the results of his experiments, that for maintaining animals at a moderate weight they should be as 1 to 8, for young cattle as 1 to 7, and for fattening as 1 to 5 or 6. He found by actual experiment that the production of milk was largest when the two classes were in the ratio of 1 to 7; but his conclusions with regard to fat cattle must be taken with some reservation. in the animal economy, is taken from Professor Vælcker's "Chemistry of Food." It should become familiar to every one who has any interest in the matter of feeding cattle, for no one who would manage his business with due intelligence and judgment, should fail to make himself atquainted with it, in its principles. The leading elements of our food-producing plants, and the part they play in the animal economy should become subjects of study and interest to all growers of stock, who hope for profit as the result of the economical use of the large amount of material dealt out by them in the course of the year: 1. The earthy substances contained in food, consisting chiefly of phosphate of lime and magnesia, present the animal with the materials of which the bony skeleton of its body principally consists. They may be called, therefore, bone materials. 2. The saline substances-chloride of sodium and potassium, sulphate, and phosphate of potash, and soda, and some other mineral matters occurring in food-supply the blood, juice of |