THE GENESEE FARMER. 



257 



5. As to "T.'s" hogs and plowing. If every or- 

 chard could be as well cultivated by swine as " T.'s" 

 has been, there would be no great occasion for 

 plowing, but they cannot be, hence plowing is gen- 

 erally necessary. If injury to the '•'■spongioles''' 

 occurs, (we think it would not be greater fi-om 

 plowing, than from rooting swine, "almost equal 

 to a subsoil plow,") perhaps new spongioles will be 

 thrown out, — the tree will obtain more mouths, to 

 feed on the added sources of nutriment — added by 

 the decomposition of sod and manure. 



" Hence we conclude" there are some advantages 

 attending the practice of pasturing sheep in or- 

 chards, not otherwise attainable, and that the pres- 

 ence of swine in orchards is not in all cases produc- 

 tive of unmixed good to the trees. 



ma^ara Co., X. Y., July, 1S58. B. 



DWAEF PEAR CXTLTUIIE. 



Aftek thirteen years' experience, I am satisfied 

 that dwarf pear culture can be made profitable; 

 but that it requires the following conditions in 

 order to make it so : The soil must be strong and 

 rich, and kept in good condition by manuring. It 

 must be well cultivated, and not laid down to grass. 

 The trees should be planted as closely as possible 

 — say sis by twelve teet apart — and they must be 

 pruned. If not cai'efully pruned once or twice 

 each year, they will undoubtedly run to wood in- 

 stead of fruit ; and not only that, but their heads, 

 instead of branching at one or two feet from the 

 ground as they should, will be at standard height, 

 and the trees being top heavy will be continually 

 blowing out of the ground, requiring an infinite 

 quantity of labor and trouble to keep them in an 

 upright position. As Mr. ivers well exprResses 

 the idea, "it should be strictly a pear garden, and 

 not a grass orchard," and in this nutshell lies much 

 of the truth of the whole matter. 



If I were now to plant a pear orchard, I should 

 arrange the rows in quincunx order, ten feet apart, 

 l)lacing standards at intervals of about fifteen feet, 

 and filling the alternate spaces with dwarfs. I 

 would prune every one of them rigorously in pyra- 

 mid form, until the standards encroached so much 

 upon the dwarfs as to render the removal of the 

 latter expedient, when the former might be allowed 

 to grow more at large. In this way, I have no 

 doubt that, by selecting varieties judiciously, a fine 

 return would be made to the planter. JonN B. 

 Eato^t, Buffalo, N. Y., in Hortlcultririst. 



fiiMcs' 



ORIGINAL DOMESTIC RECEIPTS. 



The Apple-Teee Caterpillar. — By close obser- 

 vation last season, I learned that the apple-tree 

 worm, after it had arrived at its full size, left the 

 web or nest and wandered about until it found a 

 convenient spot, protected from the weather, when 

 it enclosed itself and turned into a butterfly, which 

 in its day deposits its eggs on the ends of the limbs, 

 near the extent of the last year's growtli. These 

 eggs hatch in May into a very small worm or cat- 

 ei-pillar, which crawls down the limb to a conve- 

 nient crotch, and there forms a web — thus filling 

 the year. On small trees, the cluster of eggs can 

 be discovered in the winter or si)ring and destroyed, 

 and no worms will appear. Look for yourselves. 

 Oyeub Avery. — Camptown, Pa. 



["Written for the Genesee Farmer by various Correspondents.] 



Wafers. — One lb. flour, quarter lb. sugar, quar- 

 ter lb. butter, three eggs. 



Radishes, served up with vinegar, are a very 

 good substitute for cucumbers. 



Tea Cae:es. — Two cups sugar, two cups milk, 

 one cup butter, one tea-spoon saleratus. 



Lemon Cake. — One and a half lbs. flour, one lb. 

 sugar, ten eggs, two lemons — grate one peel. 



Rusk. — Five lbs. flour, three and a quarter lbs. 

 butter, one lb. sugar, one pint milk, nine eggs, and 

 yeast. 



Pint Cake. — One pint light dough, one cup 

 sugar, one cup butter, three eggs, one tea-spoon 

 saleratus. 



To Cook Carrots. — Boil them in, as Httle water 

 as convenient, mash them up, and season with salt, 

 butter and pepper. 



To Fry Pork. — If salt, cut up in thin slices, and 

 soak in cold water over night; roll in flour, and 

 fry slowly until the flour is shghtly brown, but not 

 the pork. 



Potato Yeast. — Scald enough flour with a quart 

 of hot water so as to make a thin batter ; when 

 lukewarm, add four boiled potatoes, mashed, and a 

 gill of yeast. 



Tomatoes, with meat, raw, should be sliced up 

 in vinegar, salt and pepper, like cucumbers. For 

 tea, use sweet cream and sugar : they are almost as 

 good as strawberries. 



Lettuce, with meat, should be served with a 

 small quantity of strong vinegar, sweetened very 

 sweet with molasses; sugar will do, but it is not so 

 good. For tea, instead of the vinegar, use sweet 

 cream and sugar. 



To Cook Beans, without Pork. — Put them into 

 boiling water, without soaking; change the water 

 three times, letting them boil a few minutes each 

 time; the third time, add salt sufficient to make 

 them palatable, boil nearly dry, and warm up with 

 a little fresh lard or butter. 



Bonny Clabber. — Most eastern people have a 

 prejudice agaiust sour milk, but let those who doubt 

 its being good and wholesome try some fixed as 

 follows : — Take the curdled milk when it is thick 

 and resembles somewhat a cheese curd, and to a 

 teacup full add a table spoonful of sugar, with nut- 

 meg or any other seasoning, if liked. It is about 

 equal to custard. 



Sweet Green Tomato Pickles. — Peel and slice 

 two gallons of green tomatoes, five table-spoonfuls 

 of ground mustard, three gills of mustard seed, two 

 table-spoonfuls of ground pepper, two table-spoon- 

 fuls of ground cinnamon, one table-spoonful of 

 cloves, one pound of brown sugar, three quarts of 

 vinegar. Boil all together until quite done. If one 

 choose, they may use one spoonful ground and a 

 portion of cinnamon bark. A little celery tops 

 give a fine flavor. These are excellent. 



