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THE SOUTHERN WORLD, SEPTEMBER 1,1882. 8 Many fine homesteads, beautifully located are still open to the settler, and many of the fortunate first comers are dividing up their lands into lots for sale, both hammock and pine lands; but now that the railroads are actually in course of construction, reaching down all through this section, where here tofore the want of transportation has retard ed settlement there will not much longer be a single homestead unentered. The country is very healthy, and full of great possibilities for the future, and all that the Indian river, Manatee and Tampa re gions need,' are transportation facilities; given these no more desirable section could be found in the state. Dallas Wheat. Hugh L. Wysor writes to the Rural New Yorker his opinion of Dallas wheat as follows: “ In a former article I had occasion to re fer to this, the so-called ‘Rust-Proof wheat of the South. I then stated (hat about one half of it had been winter-killed. I did not state, however, that it had been purposely sown in a very unfavorable location. It. is known to all farmers, that some places on nearly every farm can be selected where wheat never rusts, no matter what the season may be, and where it never fails to mildew. As I desired to test the rust resisting power of the Dallas, I sowed it in a sink-hole from which the drainage was very bad and a large portion of which was shaded by a walnut tree. What remained of the wheat after the winter-killing stood' the April freeze remarkably well, and continued healthy retaining all its blades till within a week of harvest. I was about to congratu late myself that here I had what I had been looking for so long, when it was violently attacked with the black rust on botii stems and leaves. It was cut green and I conclu ded to cast it aside as worthless. My surprise may be imagined when a week afterward, the wheat having thoroughly dried, I hap pened to examine it and found it to com pare favorably with the best wheat we ever raised here. I send the Rural a sample and it can say what the kernels might become under good treatment. The chief peculiar ity of the Dallas, and one It has no doubt de rived from having been originated and grown in a hot climate, is that the kernels shrink very little in drying. This is in what its rust-resisting power mainly con sists, and a valuable quality it is too. It is a magnificent wheat and if it shall be able to endure our Northern winters, it will be the most popular wheat we have had for years." Crops and Noted Places In Alabama. Editor Southern Would.—-I have just re turned from a trip through the counties of Crenshaw, Coffee and Pike in this State. I never saw better average crops of corn, peas, potatoes, pindars and sugar cane. Cotton is suffering some with rust and the wet weath er. The health of the country is fine and farmers are in fine spirits. Near the line dividing Alabama from Florida, is a popular resort called McDade's pond. About the time Gen. Jackson took Pensacola from the Spaniards and fought the battle of New Orleans, Capt. McDade and his command were surrounded and mas sacred here, (except one man), by an over whelming force of Indians. This gave it its name. The pond is about three miles long and one and a half to two miles wide. The bottom is supposed to be broken and un even. It is surrounded with a narrow belt of good oak and hickory land which is near ly all in a fine state of cultivation. Next to this strip of land is a beautiful level pine woods, affording abundant grazing for deer and turkeys. This is a great place tor fish ing and bunting. Large crowds come here every Christmas and the 4th of July, and enjoy themselves in fishing, hunting, danc ing and eating. They come a distance of one hundred miles to enjoy the sport. If a railroad was constructed to this point it would develop into one of the most popular resorts for amusement and recreation in the South. Gallant Keley. Opine, Ala. The Lumberman’s Qaxette, of Bay City, Michigan, wittily remarks: “Spruce is becoming a valuable tree in this country. Entirely ignoring its commercial value as a lumber and timber commodity, over fifty thousand dollars are obtained annually in the single State of Maine from the produc tion of spruce chewing gum, a large propor tion of which is consumed by the factory girls in that state; and still in the face of such facts people persist In stating that fe male labor is only amply remunerated in this country, when they can afford to in dulge in each expensive luxuries." Tbe Farmer a Mechanic. No~3. Tools used for different purposes often require to be ground in different ways. The primary object of grinding is to reduce the cutting edge to the^minimum thickness, while preserving at the same time, such an angle as proper strength may require in the use of the tool to be ground. Tools which are used to cut small or soft substances may be made quite tbin in the blade. Such are ■ case knives, or razors, scythe blades, lancets, etc. They are alBO usually more highly tem pered (harder) than those for heavy work. Again: A tool that is used for cutting at right angles to the length of the edge, must be ground at right angles to the edge. The operation of grinding produces scratches on the face of the tool and serratures or fine notches on the edge. It is found by ex perience, that any tool that is used with a drawing cut—like a scythe—will cut much better if the serratures are pitched forward in the direction of the draw ing cut. The teeth of a common hand-saw are an exaggerated illustration of the serra tures or notches that are produced in a tool by grinding. So, then, in grinding a scythe blade it should be held on the stone in such manner as to cause the serratures to pitch to wards the point of the blade as in tbe hand saw. In all cases the grindstone should re volve towardt the cutting edge and not from it, os in the latter case the steel would not be cut clear away, but would hang in a thin curtain or fringe. This is especially true of tools having very thin blades—as scythe blades, case knives, etc. A drawing knife is used with a drawing cut from either direc tion and must, therefore, be ground at right angles to the edge. It cuts both ways, in a manner somewhat analagous to the 2-handed crosscut-saw. Pocket knives, case and butch er knives, should be ground so that the ser ratures will be hooked towards the handle; that is, held to the grindstone with the han dle inclined forward as the stone turns to ward the operator. A carving knife on the contrary, should be held in the opposite manner, as will be suggested by its peculiar use. Chisels, gouges, plane bits, axes, etc.— tools that are used with a eruthing cut should be ground at right angles to their edges. In deed, it is generally impiacticable to do oth erwise. A common club axe requires much more skill in grinding than is generally thought. It must not only cut easily, but it should also chip well. If the blade is very thin the axe will enter easily and deeply, but will be apt to itiek badly, and besides, will not chip well. A happy mean must be struck between the extremes. The best makes of axes are made rather thin in the blade when new, because repeated grindings will soon reduce them to a less acute angle. This tool is an exception to the rule in regard to con caving the faces of the blade; there is prop erly no baril to -a club axe to be concaved, and, no definite rule can be given for the proper curve of the faces. In grinding one should be careful to avoid grinding off the cornersand making the edge line too convex. The middle point of the cutting edge should not be more than half an inch below a straight line drawn from corner to corner. A double-bladed club axe is now made, whereby one blade may be used for cutting hard knots or near the ground, and the other for the more ordinary uses, and the two blades are shaped accordingly—one being thicker than the other and they may be even tempered differently. A good oil-stone Is almostas Indispensable as a grindstone. These also differ in hard ness, and one of medium hardness Is also best for the farmers use. Water or turpen tine may be used when a newly ground tool is first put on tbe stone; but in order to get a very fine edge, good neat’s-foot oil should be applied before the whetting is finished. In whetting as in grinding, the face side of the tool—chisel, plane, bit, or other tool with a basil—should be laid perfectly flat on the stone and ground or whetted just a little, preserving a perfectly plane surface. The correct principle in using the oil-stone is to pxuh the tool, edge forward; but in practice It is more convenient to move it back and forth, pressing more heavily as the edge goes forward. Care should be observed to place the basil of the tool flat on the oil-stone, so that the cutting edge and the angle of the back will both bear upon the surface. In all tools for cutting wood a very fine smooth edge Is desirable, ancl this can only be attained on a good oil-stone, and better still if strapped on a piece of leather which may be tacked on one side of the oil-stone block. A plane bit or firmer chisel, if the metal be good, can be made to cut a hair and will do all the better work. Tbe stroke on an oil-stone should be from end to end as near as practicable, so as to preserve as long as possible, the true plane surface. But eventually the stone will be come concave and rounded on the edges. It may then be very easily drrued by rubbing heavily on an undressed plank with plenty of water and fine sharp sand. In whetting a drawing knife it is better to lay the tool on the work-bench, basil side up, and take the stone in the hand. The face side should have only a few light strokes occa-tonally while the whetting proceeds. The drawing-knife and chop-axe are perhaps more frequently used than any tool in the farmer's shop, and should be always kept in the best order. Tbe chop-axe will soon lose its edge if tbe chop-block is gritty. In putting plane bits in order, it should be remembered that the bits lor different kinds of planes should not have the same curvature of the edge. The jack plane being used for rough surfaces, should have its bit ground much more convex on tbe edge, otherwise it will choke badly and work hard. The fore-plane, jointer, and smoother, each, should have the edge of the bit nearly straight, especially the smoother, otherwise it will be difficult to dress a board smooth. It is a very simple operation to sharpen an auger or auger bit, if the principles that have been already given, be kept in view. Remember that the lower side or surface of the cutting blade of an auger is wbat is called the face side and should be rarely touched with a file, and then only very lightly. The upper and inner side of the blade is the basil, and it should be filed with a very fine round file, and a piece of oil-stone made small enough to nse in such a place, will aid greatly in giving a keen, cutting edge. The <pun of an auger should never be filed on the outiide. Sometimes the screw will need a little sharpening, which may be done with a hand-saw file. R. Temperature of Wells. . is well known to every drinker of well water that when fresh drawn from the well it appears cooler in summer than in winter. This is usually explained by the fact that the temperature of cool well water in sum mer is in such striking contrast to that of the air, and is therefore especially grateful to the thirsty drinker. But it is not gener ally known that tbe water of many wells is actually colder in mid-summer—as shown by the thermometer—than it is in mid-win ter. Observations on sub-earth temperature have been conducted for a hundred years m one of the vaults of Paris, the thermometer being placed at the depth of ninety feet be low the surface of the earth. During tbe whole of that long period the temperature was found to be uniform, day and night, the year round, and from year to year. Later observations made at different points in the North Temperate Zone, show that even at the depth of fifty feet the changes of temper ature with the seasons are not noticeable. Between tbe surface and a depth of fifty feet the temperature varies at different seasons in inverse proportion to the depth. This variation is due to the change in the tem perature of the air above tbe surface with the different seasons. In tbe summer tbe mean temperature of the air Is 80 degrees, at Atlanta, Ga., and the winter mean about 40. The mean temperature of the year is about 61 degrees. If we had summer weather all the time the temperature of our ordinary well water would correspond very closely with the temperature of the air, and we would be compelled to drink water of the temperature of 80 degrees—as they do in the tropics— unless ice or other artificial means be employed to reduce it By observation it has been found that the average tempera ture of well water is about the same as the mean annual temperature of the air, (in the shade) at, or a few feet above, the surface of the earth. In Paris, atthedepth of ninety feet beneath the surface, the temperature under goes no appreciable change from season to season and from year to year. This depth is therefore called the stratum of constant temperature; and it is probable that It varies very little in places of the same latitude elsewhere on the globe. As before observed, at depths less than ninety feet, the difference in temperature of well water in summer and winter begins to be noticeable, and when the depth is reduced to less than fifty feet, the difference between the summer and winter temperature becomes more marked. But a singular and fortuitous law, results in giv ing us the colder temperature in mid-sum mer—just when most grateful to our palates. It has been found—by observation—that the temperature of the air above the earth- due to the summer and winter season, re spectfully—as communicated to the earth itself, travels downward at the rate of about five feet per month. In accordance with this observed rate the Influence of the sum mer temperature of the air would not be at Its maximum, at the depth of thirty feet, until six months after the season has passed. As a necessary result, at such depths, or less, the water of wells is warmer in December than in June, and riceverta. In very shal low wells the difference between the temper ature of the water at different seasons of the year is still more noticeable; and in wells of only ten or fifteen feet in depth, water Is coldest in the spring and the warmest In fall. As already remarked, the mean annual temperature of the well water of a section of country is practically tbe same as the mean annual temperature of the air of that country. Well water varies, winter and summer, within very narrow limits, and for practical purposes the temperature at any season may be assumed os about the mean of the year. Hence, in any new country, where observations on temperature have not been conducted, the mean ^mual tempera ture may be approximately formed by ob serving the temperature of tbe well water at any season, especially if it be a deep well. This law is very convenient to a traveller in a strange country, if provided with a ther mometer. He has only to observe the tem perature of tbe well water at any time in order to get a very near approximation to the mean annual temperature of the air. R. Have the Hay. The abundant rains of the latter part of July and the first half of August, have had the effect to produce an abundant crop of the natural grasses in the corn fields and other lands that were in early crops. With the cure and attention that was bestowed last year, the farmers will not only have an abun dant supply of corn, but also hay. Last year there was probably more hay saved in the extreme Southern States (in Georgia certainly) than for many years past. Wehope that harvest will be repeated tills year and that the farmers’ barns will groan with a su perlative plenty. There is nothing that pays better than to save the gross that has cost nothing to grow it. If the Northern farmer can afford to plow and harrow and seed down his best lands to grass, that he may have lmy for winter and spring, how much more may the Southern farmer reap the spontaneous growth from tho fields that have already yielded heavy crops of corn, or other grain. Almost without exception, the several kinds of grass should be mown for hay when in full bloom. The old time practice was to puff hay j ust before frost; and the result was a tough, woody, fibrous stuff, that was little better for food than the frost-dead gross of our early winter fields. The ripening of the seed converts the starch and sugar of the green grass into woody fibre. The blade should not be put into the grass until the morning dew has disappeared, and before sunset all that was cut before noon should be put into small cocks to bespread out next morning, after the dew has again dried uway. The following afternoon should find it secure in the barn or haystack. Where the grass is very thick and rank, it may re quire two day's sun to cure it properly, but it should be safely housed as soon as it is dry enough to keep well. Crab grass hay is not so good as crowfoot, and both are inferior to the best timothy or clover, but if cut at the proper time and well handled, they make a hay that is much su perior to the average bay brought from the West. Indeed, it would be of decided ad vantage to the Southern farmer It his mules and horses would utterly refuse to eat hay brought from abroad—starve frit; and not much the worse for the Western farmer, for hay should be consumed on the farm where it is grown. R. Ravlni Vegetable Seeds. Dr. Geo. Thurber gives, in the American AgriculturUt for August, tbe following valu able facts concerning the “mixing” of plants and its effect upon seeds: If there are many varieties of the same vegetable in a garden, it is impossible to save the seeds of some in an unmixed state. Sweet corn and all of the squash family, are quite sure to “ mix." On the other hand, peas and beans rarely cross; It one saves seeds of any vegetable, let it be of tbe best; instead of leaving the last peas on the vines for seed, set apart a portion of a row- for