REVIEW. 



vator, and one of tlio pioneers of Cincinnati, on flowers and fruit, with Jas. Ilowarth, and, 

 to bo in good conii)aDy, may I be poriuitted to add the author hero ?" 



Ill naming the " Doyenne Gris /'Iliver Nouvcau," tbe short description is eked 

 out as follows. As it comi)liaients our own labors, we ought to be satisfied, but 

 why we are introduced in this particular place puzzles us a little ; and we again 

 have to regret that there is no index to i)oint out to admiring thousands this bril- 

 liant gossip about the " Winter Gray Doyenne," which reads thus : — 



"The Gray Doyenne is described, by Col. Wilder, in the Horticulturist, Tirsi established by 

 Downing, and wliich leading work lias also been well conducted ever since, by good theoreti- 

 cal as well as eminently practical men. It is now in good hands, and has, as it deserves, a 

 large circulation, and still increasing, as may be expected from the gloriously growing inte- 

 rest in horticulture and agriculture in all parts of the Union. Men are beginning to get 

 their eyes open, at length, to their highest welfare, happiness, and wealth. Fruit should 

 comprise one-third of the human diet, at least." 



Here we have, in half a page of " remarks" on the Gray Doyenne, Colonel "Wilder, 

 the Ilorlicidturist, Downing, Barry, the present conductor, large circulation, horti- 

 culture, agriculture in all parts of the Union, men with their eyes getting o))en, 

 human diet, good theoretical as wtU as practical men, welfare, happiness, and wealth, 

 &c. kc. We ask Mr. Hooper if this is following good models of book making ? 

 and we ask him to place such remarks, in the future editions, in a preface, or, in 

 fact, anywhere but in their present places. Another objection to its taking a 

 position as a Western Fruit Book, will be found in its extreme local character. 

 Everything is tested by " Cincinnati" experience; opinions are given as those of 

 one section of Ohio only, and we are left to conjecture as to what will suit other 

 " Western States." The time for all the rest of the great West, cannot be regu- 

 lated by a Cincinnati clock. Mr. Hooper will do well to remember these particu- 

 lars, which we mention in all charity, and as in duty bound. We have seen but 

 one copy of the work, and this was accidentally picked up on the shelves of a 

 public library, and sent out to us. 



The few fruit illustrations are very creditable ; the portraits of the Cincinnati 

 savans we are less able to recognize. Surely, the expression of Mr. Longworth's 

 face has been altered in the engraving process ; Mr. Ernst we should not be able 

 to distinguish ; Dr. Warder looks well and young, and as active as ever. The fruits 

 on the table around which those gentlemen are grouped, are more natural, but, as it 

 was not the season, probably, there is an omission of the strawberry, pistillate, 

 and staminate, for which this part of our parish is so famous, and where, while we 

 write, this pleasant febrifuge is doubtless in its usual abundance. 



PiCKLixG Walxpts. — A lady of great experience in sUch matters, gives the following receipt 

 for pickling walnuts: "Gather them dry, prick them through with a large pin two or three 

 times, put them into salt and water, shift them every three days for a fortnight, put them 

 into a sieve, and let them stand a day in the air, and then put them into an earthen jar. 

 Boil as much vinegar as will cover them well, pour it boiling hot over them, let them stand 

 three days, then put them into a sieve, and let them stand in the air another day ; then 

 take to every quart of fresh vinegar that may be wanted, half an ounce of black mustard 

 seed, half an ounce of horseradish cut into slices, a quarter of an ounce of long pepper, 

 three cloves of garlic, a dozen cloves, four or five pieces of raw ginger, and a few eschalots ; 

 boil these ten minutes, and pour it boiling hot over your walnuts ; let it stand a fortnight, 

 then put them into bottles corked close, and cover the corks with resin. They will keep 

 years." 



