BUNNS. 101 



as soon as the bud has taken, and the upper left for two or 

 three weeks longer. This, by arresting the upward sap, 

 completes the union of the upper portion or bud, (which in 

 % Plums frequently dies, while the lower part is united,) and 

 secures success." 



BUFFALO-BEERY, OR SHEPHERDIA. This shrub, 

 with its beautiful silvery leaves, bears a small berry, which 

 makes a good preserve. The trees are male and female, and 

 are set in pairs from six to ten or fifteen feet apart. (Cole's 

 American Fruit Book.) 



BUNNS. These cakes are thought to have the sanction 

 of antiquity, being named from a kind of sweet, light cake 

 offered to the gods, and called Bonn. Leaving such investi- 

 gations to the curious, we would only remark that the term 

 Cross-bunns is said to owe its origin to the habit which once 

 prevailed in England, of marking this cake, when baked on 

 Good Friday, with the sacred symbol of the Cross. 



Common bunns are made of a light, sweetened dough, 

 risen by yeast and warm milk. After it is risen, a little 

 melted butter and warm milk is added, the dough is dusted 

 with flour, and allowed to rise for half an hour, when it is 

 shaped into small cakes, put on to buttered tins, and allowed 

 to rise for another half-hour. Glaze them with white of egg 

 and put them into a quick oven. You may, if you please, 

 stir well-cleaned Zante currants into the dough. 

 . The following receipt is a very good one for making these 

 cakes : 



Three quarters of a pound of flour, one quarter of a pound 

 of butter, beaten to a light creamy consistency, one quarter 

 of a pound of white sifted sugar, one half-pint of new milk, 

 one wineglass of fresh yeast, three eggs beaten very lightly, 

 one teaspoonful of powdered mace, cinnamon, and nutmeg 

 9* 



