the large trees are then felled, to serve as foundations for log-heaps; and the smaller ones are cut so as to fall as nearly parallel to these as practicable. The smaller trees, as well as the limbs of the larger ones, are cut into lengths of twelve or fifteen feet. 49. At a proper season of the year, when the brush has become dry enough, fire is applied, which consumes much of the small stuff. The logs are next hauled together, with oxen or horses, and rolled into heaps with handspikes. The small stuff which has escaped the first burning, is thrown upon the heaps, and, fire being applied, the whole is consumed together. 50. In the Northern, Middle, and Western States, where a great proportion of the timber is beech, maple, and elm, great quantities of ashes are obtained, in this mode of clearing land. From these ashes are extracted the pot and pearl-ashes of commerce, which have been, and still are, among the principal exports of the United States. 51. The usual process of making potash, is as follows: the crude ashes are put into large tubs, or leeches, with a small quantity of salt and lime. The strength of this mixture is extracted, by pouring upon it hot water, which passes through it into a reservoir. The water thus saturated is called black ley, which is evaporated in large kettles. The residuum is called black salts, which are converted into pot-ash, by applying to the kettle an intense heat. 52. The process of making pearl-ash is the same, until the ley has been reduced to black salts, except that no lime nor salt is used. The salts are baked in large ovens, heated by a blazing fire, which proceeds from an arch below. When sufficiently scorched, the salts are dissolved in hot water. The solution is allowed to be at rest, until all extraneous substances have settled to the bottom, when it is drawn off, and evaporated as before. The residuum is called white salts. Another baking, like the former, completes the process. 53. Very few of the settlers have an ashery, as it is called, in which the whole process of making either pot or pearl-ash is performed. They usually sell the black salts to the store-keepers in their neighbourhood, who complete the process of the manufacture. 54. The trade in ashes is often profitable to the settlers: some of them even pay, in this way, the whole expense of clearing their land. Pot and pearl-ashes are packed in strong barrels, and sent to the cities; where, previous to sale, they are inspected, and branded according to their quality. 1. THE Creator of the Universe, having || probably made soon after the waters had formed man from the dust of the ground, provided a magnificent garden for his residence, and commanded him "to dress it and keep it :" but, having transgressed the commandment of his lawful Sovereign, he was driven from this delightful paradise, thenceforth to gain a subsistence from the earth at large, which had been cursed with barrenness, thorns, thistles, and briars. 2. Scripture does not inform us, that Adam turned his attention to gardening; nor have we any means of determining the state of this art, in the centuries previous to the flood: but it is highly probable, that it had arrived to considerable perfection, before the approach of this destructive visitation from Heaven. 3. Gardens for useful purposes, were subsided; and the statement in Scripture, that "Noah planted a vineyard," may, perhaps, be regarded as evidence sufficient to establish it as a fact. If this were the case, the art, doubtless, continued progressive among those descendants of Noah, who did not sink into a state of barbarism after the confusion of tongues. 4. Among savage nations, one of the first indications of advancement towards a state of civilization, is the cultivation of a little spot of ground for raising vegetables; and the degree of refinement among the inhabitants of any country, may be determined, with tolerable certainty, by the taste and skill exhibited in their gardens. 5. Ornamental gardening is never attended to, in any country, until the arts in ing and trimming the trees, was too formal and fantastical. general have advanced to a considerable || the mode of laying out the gardens, plantdegree of perfection; and it uniformly declines with other fine, or ornamental arts. Accordingly, we do not read of splendid gardens among the Babylonians, Egyptians, Jews, Greeks, Romans, and other nations of antiquity, until they had reached a very exalted state of refinement; and when these nations descended from this condition, or were overthrown by barbarians, this art declined or disappeared. 9. Several eminent writers, (among whom were Pope and Addison,) ridiculed this Dutch mode of gardening, as it was || called, and endeavoured to introduce another, more consistent with genuine taste. Their views were, at length, seconded by practical horticulturists; and those principles of the art which they advocated, were 6. During the period of mental dark- adopted in every part of Great Britain. ness, which prevailed between the eighth The English mode has been followed and and thirteenth centuries, the practice of || emulated, by the refined nations of the ornamental gardening had fallen into such eastern continent, and by many opulent general disuse, that it was confined exclu- individuals in the United States. sively to the monks. After this period, it began again to spread among the people generally. It revived in Italy, Germany, Holland, and France, long before any attention was paid to it in England. 7. In the latter country, but few culinary vegetables were consumed before the beginning of the sixteenth century, and most of these were brought from Holland; nor was gardening introduced there, as a source of profit, until about one hundred years after that period. Peaches, pears, plums, nectarines, apricots, grapes, cherries, strawberries, and melons, were luxuries but little enjoyed in England, until near the middle of the seventeenth century. The first hot and ice-houses known on the island, were built by Charles II., who ascended the British throne in 1660, and soon after introduced French gardening at Hampton-Court, Carlton, and Marlborough. 8. About the beginning of the eighteenth century, this art attracted the attention of some of the first characters in Great Britain, who gave it a new impulse in that country. But the style which they imitated was objectionable, on the ground, that 10. Since the beginning of the present century, horticultural societies have been formed in every kingdom of Europe. In Great Britain alone, there are no less than fifty; and, it is satisfactory to add, that there are also several of these institutions in the United States. The individuals who compose these societies, have for their objects, the collection and general dissemination of information on this interesting subject, with special reference to the introduction of new and valuable articles of cultivation. 11. The authors who have written upon scientific and practical gardening, at different periods, and in different countries, are very numerous. Among the ancient Greek writers, were Hesiod, Theophrastus, Xenophon, and Ælian: among the Latins, Varo was the first; to whom succeeded, Cato, Pliny the elder, Columella, and Palladius. 12. Since the revival of literature, horticulture, in common with agriculture, has shared largely in the labours of the learned; and many works, on this important branch of rural economy, have been published in every language of Europe. But the publications, on this subject, which at-pecially that branch of it called picturesque, tract the greatest attention, are the peri- or landscape. To produce a pleasing effect, odicals under the superintendence of the in a garden of this kind, from twenty to great horticultural societies. Those of one hundred acres are necessary, accordLondon and Paris, are particularly distin- ing to the manner in which the ground guished. may be situated. In an area of that extent, every branch of this pleasing art can be advantageously embraced. 13. It is impossible to draw a distinct line between horticulture and agriculture, since so many articles of cultivation are common to both, and since a well regulated farm approaches very nearly to a garden. 17. Delicate exotic plants, which will not bear exposure to the open air during the winter, are preserved from the effects 14. The divisions of a complete garden, of the cold, in hot, or green-houses, which usually adopted by writers on this subject, may be warmed by artificial heat. A hot are the following: 1st. the culinary gar- house is exhibited in the representation of den; 2d. the flower garden; 3d. the orch- || a garden, at the head of this article. It is ard, embracing different kinds of fruits; composed chiefly of window-glass, set in 4th. the vineyard; 5th. the seminary, for sashes of wood. A green-house is usually raising seeds; 6th. the nursery, for raising larger; and is designed for the preservatrees to be transplanted; 7th. the botani- tion of those plants requiring less heat. cal garden, for raising various kinds of plants; 8th. the arboretum of ornamental trees; and, 9th. the picturesque, or landscape garden. To become skilful in the management of even one or two of these branches, requires much attention; but to become proficient in all, would require years of the closest application. 15. In Europe, the professed gardeners || constitute a large class of the population. They are employed, either in their own gardens, or in those of the wealthy, who engage them by the day, or year. There are some who devote their attention to this business, in this country; but these are chiefly from the other side of the Atlantic. In our Southern States, the rich assign one of their slaves to the garden. 16. Almost every family in the country and villages of the United States, has its little garden for the production of vegetables; in which are also usually reared, a few flowers, ornamental shrubs, and fruit trees: but horticulture, as a science, is studied and practised here by very few; es || 18. The vegetables commonly cultivated in gardens for the table, are,―corn, potatoes, tomatoes, peas, beans, squashes, cucumbers, melons, strawberries, raspberries, blackberries, gooseberries, currants, beets, parsnips, carrots, onions, radishes, cabbages, asparagus, lettuce, grapes, and various kinds of fruits. The flowers, ornamental shrubs, and trees, are very numerous, and are becoming more so, by accessions from the forests and foreign countries. 19. The scientific horticulturist, in laying off his garden, endeavours to unite beauty and utility, locating the flowers, ornamental shrubs, and trees, where they will be most conspicuous; and those vegetables less pleasing to the eye, in more retired situations, yet in a soil and exposure adapted to their constitution. In improving the soil of his garden, he brings to his aid the science of chemistry, together with the experience of practical men. He is also careful in the choice of his fruit trees, and in increasing the variety of their products, by engrafting, and by inoculation. 1. THE Miller belongs to that class of || This simple contrivance is still used in employments which relates to the preparation of food and drinks for man. His business consists, chiefly, in reducing the farinaceous grains to a suitable degree of fineness. India, as well as in some sequestered parts of Scotland, and on many of the plantations in the Southern States of our Union. But, in general, where large quantities of grain are to be ground, it has been entirely superseded by mills not moved by manual power. 2. The simplest method by which grain can be reduced to meal, or flour, is, by rubbing or pounding it between two stones; 4. The modern corn and flour mill difand this was probably the one first prac-fers from the ancient hand-mill, in the size tised, in all primitive conditions of society, as it is still pursued among some tribes of uncivilized men. of the stones, in the addition of an apparatus for separating the hulls and bran from the farinaceous part of the grain, and in the power applied for putting it in motion. 5. The grinding surfaces of the stones have channels, or furrows, cut in them, which proceed obliquely from the centre to the circumference. The furrows are cut slantwise on one side, and perpendicu |