328 THE TEAR-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 Horticulturist speaks of the fine currants of the market- 

 gardens near London, which are grown in the following manner : They are planted in rows, 

 twenty or thirty feet apart, and three or four feet aparU 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 

 out, 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 the 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 caps 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. 



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

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

 a larger size, 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 are the principal food of the Mexican population. When ripe 

 and dry, they are generally soaked in soft water three or four hours, and then cooked in 

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



The culture of frijoles has been tried for the last few years in Prussia with great success, 

 where they have been recommended to the farmers as a substitute for potatoes. They are a 

 substantial, healthy, and most palatable food. Like the potatoes in Europe, they are always 

 met with at the tables of the rich and poor. 



For a delicate dish, the following direction is used : Soak the frijoles in soft water for 

 three hours, and boil them with chopped onions and lard, without salt, in the evening, until 

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

 when very hot, add the frijoles with their gravy to it, and let them boil quickly for a quarter 

 of an hour, seasoning with pepper and salt. Care must be taken not to let the gravy boil all 

 away, as when dry they are not so savory. Hunt's Merchant's Magazine. 



The -Sorgho, a new Sugar-Plant. 



THE scarcity of corn in France during the past year has drawn attention to a new plant, 

 recently introduced from China, which promises to supersede, to a certain extent, the use 

 of beet-root in the manufacture of sugar and the distillation of alcohol. The agricultural 



