328 THE YEAR-BOOK OF AGRICULTURE. 



Transparent White proves a most excellent sort. Its fruit is more amber-colored than any 

 other white currant. — Rivers' s Catalogue of Fruits, late Supplement. 



London Currants. — A writer in the IIorticulturi.it speaks of the fine currants of the market- 

 gardcns mar London, which are grown in the following manner: They an' planted in rows, 

 twenty or thirty feet apart, and three or four feet apart in the rows ; the ground, which is 

 naturally good, is highly manured, and cropped between with vegetables. When the plants 

 commence bearing, they are pruned very hard ; the greater part of the young wood is thinned 

 <ut, and what is allowed to remain is shortened back to two or three inches. By this means 

 the trees are always kept short, never attaining a greater height than two or three feet. 

 These strong-manured and well-pruned trees produce magnificent fruit, and in great abun- 

 dance, well remunerating tho market-gardener for his trouble. 



New Plan for Raising Hops. 



At the recent State Agricultural Fair of New York, a plan of raising hops upon a frame 

 was exhibited, which is worthy attention from all hop-growers. A wire stretched between 

 posts holds strings upon which the vines climb. The hops, when ripe, are to be protected by 

 tin cape to shed off the rain. 



Japan Pea. 



This new and rare article is found to be adapted to our soil and climate, and yields bounti- 

 fully. The writer has counted on an average 300 pods to each plant — pods containing from 

 two to three peas. They are small, round, of a cream color, and very hard. Should think 

 they might be ground. They are very nutritious. The plant attains the height of about 

 thirty inches; it is stiff and woody; unlike all other peas, it stands independent of all sur- 

 rounding objects, and upright, like a shrub or small tree. Experience will prove the best 

 manner of cultivating and harvesting. 



They should be planted or sown about the usual time of planting corn, not earlier, as frost 

 is fatal to the young plants. — J. W. Briggs, Genesee Farmer, 



Mexican Frijoles. 



Tiii:i:i: are two varieties of frijoles cultivated in Mexico; the one, small, of a black color, 

 growing on the coast and in the hot climate, (ticrra calicnte ; ) the other, of a brown color and 

 a larger rite, in the high lands, under the temperate and cold climate of that republic They 

 grow in small bushes, and yield abundantly. The time of planting them is in the months of 

 April and May. The frijoles an- the principal food of tin- Mexican population. When ripe 



ami ill y, tiny an- generally BOaked in soft water tlm • four hours, and then cooked in 



water with chopped onions and pork or lard, without salt. 



The culture of frijoles has been tried fox the las! fen years in Prussia with great success, 



where they have been recommended to ih" farmers as a substitute for potatoes. They arc a 



i iiiiial, healthy, and most palatable food. Like the potatoes in Europe, they arc always 



met with at the tables of the ricli and ] r. 



For a delicate dish, the following direction i- aged: Soak the frijoles in soft water f'>r 



three hour-, and boil them with chopped onions and lard, without salt, in the evaning, until 



they are nearly done. The next 'lay, take sufficient lard, put chopped onions in it, and 



•, \.ry hot, add the frijoles with their gravy t.. it, and let them boil quiokly tor a quarter 



.-, hour, -'■ asoning with pepper and salt Care must be taken not to let the gravy boil all 



when dry thej »ry. — Hunt* Merchant '.' ■ vine. 



The Sorgho, a new Sugar-Plant. 



Tin of son in France during the past year has drawn attention to a new plant, 



introduce. l from China, which promise! to supersede, to a certain extent, the use 

 of beet root to the maim: f sugar and the distillation of alcohol. The agricultural 



