This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1854. Excerpt: ... We refer to a remark made by us, that fine fruits should be handled with as much caution, at least, as so many eggs, if we would have them keep the longest possible time. It has been believed that fruit kept at a temperature just above freezing will be preserved any length of time. The fact of the "flesh of the mammoth found in ice, being fresh and eatable, is the most memorable example known of the preservation of so perishable a thing as flesh. Some wines preserved in Herculaneum and Pompeii are worthy of consideration. We have much to learn as to the preservation of seeds. The preservation of human bodies in the grave for several hundred years, without embalming, led to further inquiry as to the causes and means. The prepared meats and fruits of modern times, are part of the system. In all probability, human ingenuity will discover some method vastly superior to all hitherto found out. A CHEAP METHOD OF DISSOLVING BONES FOR MANURE. It is stated by good authority, that by placing at the bottom of vessel a layer of unleached wood ashes, four inches thick, then on that a layer of bones four inches thick, and soon until the vessel is filled, then wetting the mass moderately, the nslies will dissolve the bones in three or four weeks, so that with a spade one can chop up the bones, for they are almost a paste; then dry the mass (after well mixing bones and ashes, ) pulverize and sow it. If this be true, we ar all provided with the cheapest way possible of making phosphate of lime for our plants. The quant ty of bone earth required is but small in most vegetables. Berzelius made careful analyses, and here are some of the results. For instance--The Pear--1 hosphate about 14 per cent. Spitzenburgh Apple, 18 do William Lawton, of New Rochelle, was requeste...