VOL. XII. NO. 37. 



AND HORTICULTURAL JOURNAL. 



211 



to require any picking or washing, and saves them 

 much time. Your friend, &.c. R. 



Rice Cake. — Mix ten ounces of ground rice, 

 three ounces of flour, eight oz. of powdered su- 

 gar ; then sift these articles by degrees into 8 yolks 

 and 6 whites of eggs, and the grated peel of one 

 lemon. Mix the whole well together in a tin stew- 

 pan over a very slow fire with a whisk, then pul 

 it immediately into the oven in the same pan, and 

 bake forty minutes. 



Another Rice Cake. — Beat 12 yolks and 6 whites 

 of eggs, with the peels of 2 lemons grated. Mix 

 1 pound of rice flour, eight ounces of flour, and 

 1 pound of sifted sugar. Then beat it well with 

 the eggs by degrees for an hour, with a spoon. 

 Butter a pan thoroughly and put it in ; a gentle 

 oven, an hour and a half will bake it. 



Rice Caudle. — Soak some whole rice in water 

 an hour, strain it, and put two spoonfulls of the 

 rice into a pint and a quarter of milk ; and sim- 

 mer, till it will pulp through a sieve. Then put 

 the pulp and milk into a saucepan, with a bruised 

 clove, and a little white sugar. Simmer 10 min- 

 utes ; if too thick, add a spoonful or two of milk, 

 and serve with thin toast. 



Rice Milk. — Is made by washing the whole rice 

 very nicely, and simmering over a slow fire, with 

 a considerable quantity of milk, till very soft; then 

 flavored with lemon, spice and sugar. 



Ground Rice Milk. Boil 1 spoonful of ground 

 rice, rubbed down smooth with three half pints of 

 milk, a bit of lemon-peel, cinnamon, and nutmeg. 

 Sweeten when nearly done. 



Rice Paste. — Boil a quarter of a pound of ground 

 rice, in- the smallest quantity of water; strain from 

 it all the moisture, as well as you can ; beat it in 

 a mortar, with half an ounce of butter, and one 

 egg, well beaten. It will make an excellent paste 

 for Tarts, &.c. 



Small Rice Puddings. — Wash two large spoon- 

 fuls of rice, and simmer it with half a pint of milk 

 till thick ; then put with it, the size of an egg of 

 butter, and near half a pint of thick cream, and 

 give it one boil. When cool, mix four yolks, and 

 two whites of eggs well beaten ; sweeten to taste 

 and add nutmeg, grated lemon peel, and a little 

 powdered cinnamon. Butter little cups, and fill 

 three parts lull, putting at the bottom some candied 

 orange or citron. Bake three quarters of an hour 

 in a slow oven. Serve the moment before to be 

 eaten, with sweet sauce. 



Plain Rice Pudding. — Wash and pick some 

 rice; throw among it some alspice finely powder- 

 ed, but not much ; tie the rice in a cloth, and leave 

 plenty of room for it to swell. Boil it in a quanti- 

 ty of water for an hour or two ; when done, eat it 

 with butter and sugar, or milk. But in lemon peel 

 if you choose. 



Rice Pudding with Fruit. — Swell the rice with a 

 very little milk over the fire, then mix fruit of any 

 kind with it, currants, gooseberries scalded, pared 

 and quartered apples, raisins, or black currants, 

 with one egg in the rice to bind it. Boil well, 

 and serve with butter and sugar. If apples are 

 used, it is better to enclose them in the rice, as 

 with paste. This makes a very delicious pudding. 



A Dutch Rice Pudding. — Soak four ounces of 

 rice, in warm water half an hour, drain the water 

 from it, and throw it into a stewpan, with half a 

 pint of milk, a stick of cinnamon, and simmer it 

 till tender. When cold, add four whole eggs well 

 beaten, two oz. of butter, melted in a teacuriful of 



cream, 3 oz. of sugar, a quarter of a nutmeg, and 

 some lemon peel. Put a light puff paste into a 

 mould or dish, and bake in a quick oven. 



A rich Rice Pudding. — Boil half a pound of 

 rice in water with a little salt, till quite tender, 

 drain it dry. Mix it with the yolks and whites of 

 four eggs, a quarter of a pint of cream, with two 

 ounces of butter melted into it, four ounces of 

 beef suet or marrow, finely spread, three quarters 

 of a pound of currants, two spoonsful of brandy, 

 one of peach water or nutmeg and lemon peel, 

 when well mixed, put a paste round the edge, and 

 fill the dish ; slices of candied orange, lemon or 

 citron, if approved. Bake in a moderate oven. 



Savory Rice. — Wash and pick some rice, stew 

 it very gently in a small quantity of veal, or rich 

 mutton broth, with an onion, a blade of mace, 

 pepper and salt, when swelled, but not boiled to 

 mash, dry it on the shallow end of a sieve before 

 the fire, and either serve it dry, or put it in the 

 middle of a dish, and pour the gravy round, hav- 

 ing heated it. 



CHIXESE MULBERRY. 



To the Editor of the JV. England Fanner, 



Sir : — The question proposed in your paper 

 concerning the Chinese Mulberry, I consider of 

 great importance to the people of New-England, 

 rihould we become unsuccessful in the first attempts 

 to cultivate the trees from which silk is to be made, 

 the whole business must soon foil with us. Those 

 now engaged in the enterprise must be disappoint- 

 ed, and many will sustain loss. The community 

 owe you thanks and generous patronage for calling 

 their attention to this. subject. 



The article quoted from Judge Buel states that 

 he had two plants of Chinese Mulberry in his nur- 

 sery, both of which grew vigorously, but were 

 killed by the tvinter, root andbranch. This he men- 

 tions as a fact, suggesting a doubt " whether this 

 desired plant will endure our winters." To your 

 request for information upon this subject, 1 will 

 give the little I possess. 



In the spring of 1831, I procured from the nur- 

 sery of Messrs. Prince and Sons, on Long Island, 

 in New York, two Chinese Mulberry trees. They 

 were of three years growth, if I rightly recollect, 

 and as large as thrifty apple trees of four years 

 growth. Mr. Prince, the senior, assured me that 

 he considered them as hardy plants, they having 

 been exposed to the winter in his nursery. I set 

 them in my garden ; they both lived and flourished 

 through the summer. The next spring I found 

 one perfectly alive, but the other apparently killed 

 down to about two feet above the ground. In the 

 summer of 1S33, both grew finely, one of them 

 blooming abundantly, and bearing some fruit. 

 They have stood in the open air, unprotected by 

 any special attention. I see no reason to doubt 

 that they will live through this winter. I think I 

 can account for the fact of one of them having 

 been partly winter killed the first year. 



Oue of these trees was set in a light deep loam, 

 some mixed with gravel, and with a full exposure 

 to northerly and northeasterly winds. This con- 

 tinues to be healthy and flourishing. The tree 

 partly winter killed, was set in a deep rich loam, 

 in a situation much less exposed than the other. It 

 grew much more rapidly than the other, of course 

 was more tender, and exposed to be winter-killed. 

 This, in my judgment, explains the whole secret 

 of the power of the winter upon the tree. I should 

 like to know whether the plants lost by Judge Bu- 



el were not lost by excessive growth ? Will it not 

 be found that all young trees like all young ani- 

 mals may be injured by excessive feeding? My ob- 

 servation convinces me that there can be no doubt 

 of this. 



One of the finest orchards, I will venture to say, 

 that ever was seen in any country, was entirely 

 killed to the ground in the severe winter of 1830 

 -31. This orchard was in Billerica, aboutsixteen 

 miles northwest of Boston. The enterprising far- 

 mer who raised it, had obtained the first prize of 

 the Agricultural Society of Middlesex, to crown 

 his success. But by the excessive growth of his 

 beautiful young orchard, his hopes were entirely 

 blasted. Many young thrifty trees, of various 

 kinds, that winter met the same fate. But from 

 such facts we do not infer that our country is un- 

 favorable to the culture of the apple tree. 



What is called the Chinese Mulberry, if I mis- 

 take not, has been long and successfully cultivated 

 in various parts of Europe. It appears to be the 

 species described by Dandolo. He says, " The 

 best Mulberry leaf of any species, is that which is 

 called the double leaf; it is small, not very succu- 

 lent, of a dark green color, shining, and contains 

 little water ; the tree produces them in great abun- 

 dance." This species corresponds with that de- 

 scribed by Mr. Martleroy, an experienced cultiva- 

 tor of France, as the seedling or wild Mulberry 

 tree. It is probably the same as that which flour- 

 ishes at Pekin in China, although the thermometer 

 descends almost every winter as low as 20 degrees 

 below zero. Much, undoubtedly, depends on the 

 quality of the soil. Authors agree that " the prop- 

 er soils for the Mulberry tree are dry, sandy, or 

 stony ;" that low, rich, and moist lands, never pro- 

 duce nourishing leaves, however vigorous the trees 

 may grow. From all that I have seen, I should 

 not hesitate to plant the Chinese Mulberry, and 

 should consider it as preferable to any other spe- 

 cies, if planted on suitable land, and not forced to 

 a rapid growth. If doubt upon the subject re- 

 main, one half of the mulberry orchard might be 

 planted with the Chinese, and the other with some 

 other species, or in rows alternately. No meas- 

 ures of good calculation and care should be spared, 

 to secure success to a branch of industry that now 

 has the prospect of reward, in the course of a few 

 years, of even its millions of dollars, adding to 

 the wealth and virtue of the community, and to 

 our common country prosperity. 



It was given in evidence to a Committee of the 

 British Parliament in 1821, that two millions of 

 pounds of raw and thrown silks were annually 

 imported into England, giving employment to 40,- 

 000 hands in throwing it for the weaver, whose 

 annual wages were 350,000 pounds sterling. In 

 various parts of the manufacture, 80,000 more 

 hands were employed, whose wages amounted to 

 three millions sterling. 



Taking the whole business in all its branches, 

 the evidence showed that " including infants and 

 dependants, four hundred thousand mouths would 

 be fed by this manufacture, the amount of which 

 was estimated at ten millions of pounds sterling.' 



The great advantage to our country in the cul- 

 ture of silk I consider to be in its adaptedness to 

 household industry, giving profitable employment 

 to every one capable of gathering leaves, or turn- 

 ing a crank, or of performing the most delicate 

 process in the use of a most delicate and beautiful 

 article. R. 



Hingham, Jan. $th, 1834. 



