PROCEEDINGS OF THE FARMERS' CLUB. ' 187 



In planting peach trees now I would cut aivay the tap (not 

 top) root close under where the horizontal roots put out, having 

 driven a stake firmly for each tree and plant so shallow that 

 after the few first rains the upper side of the roots will become 

 exposed. In this way the trees are not so liable to become in- 

 fested with the grub. I planted some so a year ago, and find the 

 non-appearance of the grub satisfactory. 



If these hints may prove of interest to the club and benefit to 

 any cultivator, I shall feel gratified. 



Very respectfully, 



P. M. GOODWIN. 



R. G. Pardee. — I have tried th6 hot water very often, and have 

 always found it effectual ; and I thought that by this time every- 

 body had heard of it, but if they have not, I hope this letter will 

 be read and remembered. Instead of clay I used leached ashes, 

 as they were the most convenient, and they answered a good 

 purpose. 



FIGS RIPENED IN BROOKLYN. 



Mr. Prescott exhibited a specimen of his figs grown in Brooklyn 

 to perfection. He has grown them in a sheltered location for 

 several years. He secures the trees in the fall with straw and 

 loose manure. 



The chairman said more attention should be paid to fig growing 

 in this vicinity. There is but little more difficulty in growing 

 figs here than there is raspberries. 



CURRANT WINE. 



Solon Robinson read the following letter of inquirj^, and elici- 

 ted the following facts : 



Sir : Will you please have the goodness to inform me, by re- 

 turn mail, how much sugar to add to one quart clear currant 

 juice to make wine of? You will v^ry much oblige many by 

 sending^ recipe. 



In reply Mr. R. Stated that the common practice was to add 

 as much water as there is juice, and three pounds of double re- 

 fined sugar to each gallon, or rather the better way to put three 

 times as many pounds of sugar in the cask as it holds gallons, 

 and then put in half that number of gallons of pure currant 

 juice, and after shaking the cask thoroughly fill it up Avith water 

 and let it ferment, keeping it carefully filled up until the fermen- 

 tation is over, and then cork tight and let it stand entirely un- 



