AMERICAN GRAPES. 



121 



2. Meat thoroughly boiled in this way, 

 itself loses all, or nearly all, its nutritious 

 qualities, which pass into the soup or ex- 

 tract. But eaten along with the soup, both 

 are rendered more nourishing. 



3. Soup, properly made in this way, as- 

 sists the digestive organs. 



4. Roasting is, of all modes of cooking 

 meat, that which presents it in the most 

 nutritious form. 



5. Boiled meat is far the most nutritious 

 and palatable, when it is cooked by putting 

 it into boiling water. 



6. Too great use of salted meat has a 

 tendency to waste and impair the bodily 

 frame. 



If M. SoYER were to travel through the 



United States, he would tell our country 

 hotel keepers, that to make good soup, they 

 must use cold water — simmer, and not boil 

 — and always make it a day before it is 

 wanted, so that all fatty excess can be taken 

 off after it is cooled. This gives the pure, 

 clear, nourishing broths of the French kit- 

 chen, instead of the washy mixtures often 

 seen under the name of soups. 



To come back to the Okra, we may ob- 

 serve in conclusion, that it is easily preserv- 

 ed for use during the whole year, by cutting 

 the pods into narrow rings or sections, and 

 drying them. At the south, they are seen 

 hanging on strings at the doors of the cot- 

 tages, much in the same way that dried ap- 

 ples are in many parts of New-England. 



NOTES ON AMERICAN GRAPES. 



BY W., ALBANY. 



Dear Sir — I observe that neither in the 

 agricultural journals nor in the Horticultu- 

 rist, has anything been said which may be 

 taken as a guide by persons at the north, 

 wishing to select the most desirable native 

 grapes for their gardens, 



I speak now more especially with respect 

 to the comparative hardi?iess and productive- 

 ness of the different varieties to be found 

 in commercial gardens ; for it must be ob- 

 served that, as most of the sorts cultivated 

 are southern in their origin, they are not en- 

 tirely hardy so far north as the latitude of 

 this city, 



I should be glad, therefore, to contribute 

 something towards this needed information, 

 hoping that others, in different sections, may 

 offer you also the results of their experience. 



I will begin by saying, that the Isabella 

 and Catawba are the two native sorts which 

 succeed best here under all circumstances. 

 Vol. II. 16 



The Isabella is the hardiest, and will usually 

 ripen a full crop in almost any situation. The 

 Catawba also ripens fine crops in tri shel- 

 tered yards of the city, but cannot be de- 

 pended upon for doing so as far north as 

 this, except in warm aspects — such as the 

 south side of buildings, etc. 



There is a variety of the Isabella known 

 as the Clinton grape* which is said to have 

 originated in the town of this name in this 

 state, which is much hardier and earlier 

 than the Isabella ; and though it is not, per- 

 haps, worthy of much attention farther 

 south, where the Isabella alwa3-s ripens 

 well, it is considered a valuable varietj^ here. 



Though the Isabella and Catawba are 

 treated as hardy here, and will stand our 

 winters usually, I have found that they bear 

 better crops when the vines are covered at 

 the approach of winter, 



* Will some friend send us some specimens of the fruit and 

 leaves of this variety, and some account of its origin ?— Ed. 



