THE ii.x.i:srois f^a^rmer. 



317 



freight lines, if they then survive, it 

 may safely be said to have nine lives. 



But who suffers all these losses, all 

 these risks? Not the tree peddler, not 

 the nurseryman, but the purchaser, and 

 no wonder that so few trees live, that so 

 large a proportion of the trees planted 

 never bear fruit. 



Hundreds of thousands of dollars were 

 paid out last year in Missouri to these 

 peddlers, and again they are at work as 

 busily as ever ''•seeking whom they may 

 devour." But they rarely ever sell 

 trees to the same parties more than 

 once. The parties become satisfied with 

 one trill. We have in Missouri good 

 and reliable nurserymen, and if the 

 farmers studied their own interest they 

 would patronize these which arc at 

 home, and keep their money in their 

 own State, and encourage their own 

 people. Westerner. 



Johnson Co.^ 3To. 



Nortou's Secd-ing Grape. 



This is a hybrid, produced from a cross 

 of the Bland and Miller's Burgundy, by 

 Dr. N. Norton, Bichmond Va. It has been 

 cultivated as a Wine Grape at Hermann 

 Missouri, for the last eleven years. Mr. 

 George Ilusmann, of that place, gives the 

 following notice of ic in the Valley Farmer. 

 He says that every thing he states in regard 

 to it are the results of his own observation 

 and experience. Mr. Longworth, of Cin- 

 cinnati, is now cultivating this grape. 



1st. It is as hardy as an oak, having even 

 withstood the terrible winters of 1855 and 

 185G without any injury. 



2d. It adapts itselt to any soil, bearing 

 plentiful crops on tae rocky and steep hill- 

 sides, as well as in the deep and rich bottoms 

 of our rivers and creeks, only varying some- 

 what in the quality of the wine it jwoduces 

 in different localities. 



3d. It starts late in the Spring, blossom- 

 ing about a week after the Catawba, and 

 ripens its fruit a week sooner than that var- 

 iety, which is a great advantage, in localities 

 subject to late frosts in Spring, and early 

 frosts in the Fall, and will make it valuable 

 at the North. 



4th. It is never touched by mildew and 

 rot, and will produce under fair treatment, 

 an average of from 300 to 500 gallons per 



acre. 



5th. It makes an cxcelleut, very dark col- 

 ored wine, which under proper treatment, 

 will compare favorably with good Burgundy 

 or Port, though it has a peculiar, strong fla- 

 vor of its own, and which sells very readily 

 at 82,00 per gal. or ?12 per dozen bottles. 

 When the must of the Ctawba has from 78 

 to 85 degrees specific gravity, the Norton's 

 Virginia has from 81 to 90 degrees. 



Gth. It will stand more hard treatment 

 than almost any other v:iriety, as it bears 

 fair crops, even if utterly neglected, though 

 good culture willnmch improve it. 



7th. It is a line ornament.d vine, as its 

 foliage will remain green and fresh until 



touched by the frostj and a strong grower, 

 whose hardiness lits it extremely well for the 

 covering of arbors. 



8th. It is even when fully ripe, a pleasant 

 eating grape, though it will never be a pop- 

 ular market fruit, as the berries are small; 

 but it is very sweet, and many prefer it to 

 the Catawba. These are its advantages. — - 

 The only drawback to this is, that it will not 

 propagate from cuttings, but nmst be propa- 

 gated by layering or grafting. But this is 

 not so difficult, as a good vine when 2 to 3 

 years old, will make from 80 to 40 strong 



year, 



besides 



producing some 



layers 

 grapes. 



Hoping that these remarks may induce 

 all who read them to try it (and it needs but 

 to be tried to be appreciated.) 



I remain yours truly, 



GBOllGP] HUSMANN. 



Illuts for tlic Season. 



I. Corn for soiling may yet be sown. — 

 Many farmers are short of grass, and a good 

 supply of green feed, during the fall, will be 

 found of great u&e. Sorghum may also be 

 used for a like purpose. We prefer drilling 

 to broadcast sowing. It requires less seed 

 and the crop is more regular. 



II. Buckwheat may be sown after the 

 first rain. The extreme hot and dry wea- 

 ther of the last few weeks, is unfavorable to 

 the coming up of the seed. A great breadth 

 of buckwheat has been, and is being sown, 

 on the ground injured by the June frosts. 

 Be sure and obtain good fresh seed. 



III. ^Keep your dairy cows in good pasture 

 if that is possible, this dry weather. If the 

 feed is deficient, the milk will decrease in 

 quantity, and no amount of fall feeding will 

 bring them back to the old standard. Young 

 stock should now be well attended to, taking 

 care that they have sufiicient feed to keep 

 them growing. 



IV. Don't let the cultivator, or shovel- 

 plow, or horse-hoe, remain idle in your corn 

 field. Your ivdl icorked fields will bear 

 bountifully, in spite of the drouth, while 

 others will scarcely pay for husking. Pota- 

 toes should also receive their due share of 

 attention, and this is the case with all hoed 

 crops. 



V. Sow turnips wherever the soil is adapt- 

 ed to them. A good supplj of this root will 

 help to eke out the winter's suppl}'. Turnips 

 should not be fed in large quantities to sheep 

 intended for the butcher, as the mutton is 

 apt to be flavored by them; nor should they 

 be fed to dairy cows, in like quantity, as the 

 milk and butter partake of this flavor. — 

 Smaller quantities, however, mixed with 

 other food, will be found highly bcneOcial, 

 and larger amounts may be fed to other 

 stock. — Ohio Farmer, Jul// n. 



Worth Recollecting. — Jacob Strawn, 

 the "giant farmer" of Illinois, says that 

 he came to this State twenty-eight 

 years ago; that he raised wheat for 

 three years; that lie became satisfied 

 that wheat was not the crop for farmers 

 of Central Illinois; that he wont into the 

 cultivation of Grasses and Corn, — and 

 we all know with what results. Mr. 

 Strawn is the richest {'armor in Illinois. 



Bates, July 9, 1859. 



Editor of the Farmer :—l wish you 

 and your readers to distinctly under- 

 stand that I am now located at Bates, 

 on the G. W. R. R , 13 miles from 

 Springfield, west; that I am Post Mas- 

 ter here; that my boys and I are making 

 a kind of model farm here on 10 acres; 

 that we have a kind of mova,ble, paling 

 fence that is entirely new about here; 

 our acres of corn looks well; our 200 

 apple trees (set last Spring,) grow as 

 if nothing had happened to them; Irish 

 potatoes very promising; pumpkins ditto; 

 artichokes all right ; sage, tomatoes, 

 beets, squashes, sweet and pop corn, 

 winter peas, rice corn, melons, caeura- 

 bers, &c. , and our two acres Hungarian 

 grass is magnificent. Our broom-corn 

 and beans we cannot boast of, for we did 

 not plant them half thick enough. We 

 have 30 rods hedge set and a good lot of 

 nursery trees, some of wdiich I shall im- 

 prove by budding this summer. 



About the Proper Time to Cut 

 Timber. — It is very strange to me that 

 people have been so slow to learn the 

 very important fact that any timber cut 

 in the summer is ivorth three times 

 that cut in the winter. The reason of 

 it, I suppose, is, it dies so quick and 

 dries quick and seasons before it sours. 

 T»vo years ago, I 'cut a hickory, for 

 timber for fork handles, &c.. The 

 worms did not seem to meddle with it at 

 all, and I know no other reason than 

 that it was cut in the summer. When 

 the top had lain there a year or so, I was 

 there and the bark was loosed from the 

 body and the latter sound and good. I 

 think much like Mr. Howard, and ar- 

 dently wish the good of all. 



Yours ever, Wm. Gould. 



Valuable Recipes. 



Green String Beans can be used for win- 

 ter use. Pick good tender sweet string 

 beans, cut them into pieces about three- 

 quarters of an inch in length, throw tbem 

 into boiling water, let them stand five min- 

 utes; then, having the oven heated just hot 

 enough to avoid burning the beans, spread 

 on tin or earthen dishes set them into the 

 oven, and let them remain there till perfect- 

 ly dry; when they should be put up in small 

 bags, and hung in a cool, dry place. 



When you wish to cook a mess of corn and 

 beans, put them to soak over night in warm 

 water, and cook theiu as us ;al. 



lihuharb ]Vnu\ A valuable wine can be 

 made of the juice of the lihuharb stalk. 



The juice of the rhubarb is extracted by 

 the same process tliat currant, elderberry, or 

 any other juice, and mixing with the juice 

 an equal quantity of water. To each gallon 

 add three and a half pounds of fair quality of 

 New Orleans sugar. Put in baiTcls or casks 

 filled full, and fined with isinglass; being al- 

 lowed to remain in the casks until spri.ig, and 

 then bottled. By addingor diminishing the 

 quantity of sugar, it will vary the strength of 

 the wine in the same proportion. 



Some boil the Rhubarb in large kettles, 



