DOMESTIC NOTICES. 



growing, and again a tliiid time, should 

 there he any signs of the malady. 



SvNONYMS OF Pears. — In your Octoher num- 

 ber, you ask in an editorial note, " Why is it 

 that the English and Belgian Pomologists do 

 not accept our name of Beurre d'Arembcrg for 

 the pear that the French call Glout Morceau, 

 and our Orpheline d'Engheira?" and you go on 

 with some further remarks. There is, I think, 

 some misconception or misplacement of words 

 in your article, and if you will state the ques- 

 tion anew, I will reply to it ; as it is a matter 

 that ought long ago to have been rectified by 

 the party in error. Yours respectfully, TVai. 

 R. Prince. 



Our correspondent has misunderstood the 

 question in the letter we published from Andre 

 Leroy, to be our own. There appears to have 

 been a typographical omission in his question. 

 It should read, " AYhy is it that the English 

 and Belgian Pomologists do not accept our 

 name of Beurre d'Aremberg for the pear that 

 the first call Glout Morceau ? And Ori)heline 

 d'Engheim, for the pear called by them the 

 Beurre d'Aremberg?" 



Damson Cheese. — However much we may 

 advocate fruit culture in our pages, we leave 

 the cooking department toothers; but there is 

 no general rule without an exception. There 

 are many ways to do many things, but there is 

 only one way to make good Damson Cheese. 

 Whence it took the name of cheese, we know 

 not, unless it be from its firm, cheese-like tex- 

 ture, when well made — which it will be if the 

 following receipt is adhered to: 



Put the Damsons in a stone jar, which place 

 in an oven or on a stove until the juice runs 

 freely, the fruit is perfectly tender, and the 

 stones separate from it. Remove the stones 

 with a silver or wooden spoon ; measure the pulp 

 in a preserving pan and place it on the fire and 

 boil, until the liquid is evaporated, and the fruit 

 left dry. Whilst this is doing, have ready a 

 quantity of white loaf sugar, allowing half a 

 pound of sugar for every quart of pulp, as 

 measured when put into the pan. Let this su- 

 gar be rolled fine, and then heated in the oven 

 in a pan until it is so hot that the hand can not 

 kept on it. In this hot state, mix the sugar 

 ghly with the dry pulp, also hot from the 



fire. It will become very firm, and does 

 quire to go on the fire again. Put it into jars 

 or glasses whilst hot, and when cold, cover and 



put awaj-. 



Fruit Catalogue of the American Pom. 

 Society. — We have been favored, promptly, 

 with the Transactions of the American Pomo- 

 logical Society, at its session in Philadelphia in 

 September last. It makes a handsome pam- 

 phlet of 168 pages, and will be read with inter- 

 est by fruit growers throughout the country. 

 We copy from it the annexed catalogue of fruits, 

 which are now placed on the Society's list: 

 Fruits worthy of general cultivation. 

 Apples. 

 American Sum'r Pearmaiii, Graveiislei]), 



I !a Id will, 



Bullock's Pippin, 



Diinveis Winter Sweet. 



Early Harvesl. 



Early fjlrawberry, 



Fall Pippin, 



Faineuse, 



.Summer Rose, 



.Swaar, 



V.Mulervere, 



AVliite SeeU-no-Furllier, 



Wine Apple, or Hays, 



Wiiiesap, 



Hubliardsloii Nonsuch, 

 Large Yellow Kougli, 

 I.ady Apple, 

 Porter, 



Red Astraclian, 

 Rliode Island Greening, 

 Roxlinry Russttt, 

 And for particular localiiief. 

 Canada Red, 

 Eso|)us l^pitzenburg, 

 Newtown Pippin, 

 Norllieni Spy, 

 Yellow Belle Fleur. 

 Pears. 



Ananas d'Ete, JNIadeleine, 



Andrews, Paradise d'Aulomne, 



Belle liUcralive or Foiidante Rosliezer, 



d'Aulomne, 

 Beurre d'Aiijon, 

 Beurre d'Aremberg, 

 Beurre Bosc, 

 Bloodgood, 

 BufTum, 



Dearborn's Seedling, 

 Doyenne d'Ele, 

 Flemisli Beauty, 

 Fulton, 



Golden Beurre of Bilboa, 

 Louise Bonne de Jersey, 



Breda, 

 Large Early, 



Downlon, 

 Early Violet, 



Bergen's Yellow, 

 Cooledge's Favorite, 

 Crawford's Late, 

 Early York, serrated, 

 Early York, large, 

 George the IVtli, 



Bleecker Gage, 

 Coe's Golden Drop, 

 Frost Gage, 

 Green Gage, 

 .lefierson, 

 Lawrence's Favorite, 



Belle Magiiifique, 

 Black Eagle, 

 Black Tartarian, 

 Downer's Late, 

 Downtoii, 



Seckel, 



Tyson, 



Urhanisle, 



Uvedale's St. Germain, for 



baking, 

 Vicar of Winkfield, 

 William's Bon Cretien or 



BartleU, 

 Winter Nelis, 



And for ■particular localities. 

 Grey Doyenne, 

 White Doyenne. 

 Apricots. 



Rloorpark. 



Nectarines. 



EIruge. 



Peaches. 



Grosse JNIignonne, 



jNlorris Wliite, 



Old i\Iixon Free, 



And for particular localities. 



Heath Cling. 



Plums. 



Purple Gage, 



Purple Favorite, 



AVashinglon, 



And for particular localities. 



Imperial Gage. 



Cherries. 



Ellon, 



Early Riclimond, for cook 

 (jraffion or Bigarre 

 Knight's Early Blac 

 May Duke. 



