i 
THE GARDENERS' 
CHRONICLE. |. : 253 
16—1845.] 
Xo expand its beauty beneath the bright sunshine. It 
Goes, in fact, remind one of the adage, “A place for 
everything, and everything in its place.” Its generally 
imperfect growth seems to say, “ Give me my place, and 
T will falfil the object and design of my true character." 
It is, moreover, a plant that is not to be valued singly, 
by comparison. It possesses a value and interest pecu- 
Karly its own,—answering well for masses in the flower- 
garden, where it forms a distinct and essential feature. 
‘The profusion of its flowers, the pleasing variety of its 
Colours, and the long continuance of its bloom, fully 
fompensate for the absence of more brilliant but less 
valuable properties. — William Wood, Pine-apple-place. 
Wrexty Prices or POTATOES per ton, in Covent 
Garden Market, in 1845, and 1846. 
| 
1845. 1846. 
March ......15| 505. to 905.| March......14| 70s. to 1705. 
22| 60 100 2 
0 1; 70 
29| 69 100 28) 76 180 
April... 5| 60 90 |April...... 4/70 180 
12| 60 90 11| 70 — 180 
19} 60 — 90 18| 70 — 180 
5s. to 80s. 16| 60s. t 
80 23 60 140 
7 31/55 80 30/60 140 
April... 7| 55 80 |April.... 6| 60 140 
14| 55 80 13 60 140 
Home Correspondence. 
Gas-tarring Walks.— Happening to be at Margate a 
Tew days ago, I observed that the publie walk upon the 
cliff was covered over with gas-tar. Upon inquiry I 
found that this plau had answered perfectly upon the 
£ravel-walk in the centre of the pier, which has been 
Gone some years, is quite smooth and hard, and has all 
the appearance of being covered with Clavidge's as- 
phalte. I consider this plan of gas-tarring walks a great 
hit, They are thus made dry in all weathers, the worms 
are destroyed, no weeds can grow, and all trouble of 
keeping them in order is saved. The gas-tar is applied 
hot to the gravel walk with a brush, and dry sand is 
Sifted over the tar to barden it. I should say that 
Some powdered quick-lime might be added to the sand 
with advantage. ‘bree or four coats are required, 
which may be renewed every two or three years as 
needful. I laid down two barn-floors in 1839 with 
Clavidge’s asphalte, half an inch thick. They are now 
in as good a state as when first done, and have answered 
ty wishes in every respect. They cost me one shilling 
Per square foot, which included a heavy land-carriage 
for the materials. After having seen the gas-tar applied 
to the walks at Margate, I should now not go to the 
€Xpense of laying down a barn-floor with Claridge's 
Asphalte,. I should prepare the floor with a solid con- 
Srete of broken stones, and then apply three. or four 
oats of gas-tar with sand and quick-lime sifted over the 
far, I think it would pay a farmer to prepare in this 
Way all his homesteads. He would save all loss by 
Tats, mice,\and dampness. In using gas-tar as a cover- 
ìng for boards, I have found great advantage in mixing 
alittle resin with each kettle of gas-tar, Thus mixed 
X will last longer and have more body and glossiness. 
—Henry Bebb Morris, Ramsgate. [Gas-tar was recom- 
mended by us for walks in the year 1842.—See p. 379. 
T. Morris's plan is more simple. 
Cotoneaster microphylla.—There is a curious fact 
Sonnected with this pretty hardy shrub which has not, 
tomy knowledge, been noticed in any botanical work ; 
Ramely, the tendency of its long trailing branches in- 
Yariably to grow towards the north ; it being common 
i the south of England I have had frequent oppor- 
tunities of observing it in many situations, and in all 
Cases with the same curious propensity of shunning 
ne of the primary causes of its existence, and adhering 
to it with a tenacity which would make the most care- 
*88 observer ask, what is the reason? When planted 
9^ the open lawn it becomes a pitiable looking object, 
the branches not Jaying flat on the ground; against a 
South wall it is as remarkable for its peculiar neat ap- 
Pearanee, the principal branehes only requiring to be 
Secured, and Nature does the rest. Information as to 
the cause of this singularity would be thankfully re- 
Ceived.— Curiositas. 
.Dalys Wonder Potato—We are indebted to the 
kindness of the Messrs. Chambers, of Edinburgh, for 
s following information respecting this Potato, which 
Ds Proved to be very prolific, even triumphing over a 
poch tuber, from which great expectations were 
pimed by the late eminent agrieulturist, Mr. Hope, of 
9Ttobello. Mr. James Hope says the Holland ones 
b Which his father was so sanguine produced only 30 
uis per aere, and these very small, whereas the 
Al's Wonder of Sir A. Ferguson produced 90 
olls per aere of excellent quality, and neither 
NI at all) affected by the disease. Mr. Bur- 
Pug writing from Gadgirth, near Ayr, says— 
rae Daly's Wonder Potato, which I got from Sir A. 
ps 
were never found to fail in the spring, and while all 
other kinds of Potatoes have suffered more or less from 
the disease in the autumn, these have been but little 
affected ; indeed they are the only kind, with the ex- 
ception of the Ameriean Early, that I have been able 
to preserve for planting this spring ; they are much 
approved of by all who have tried them in this quarter." 
It may be mentioned that the boll of Potatoes in Scot- 
land contains 12,784 cubic inches, or 5:763 imperial 
bushels, or 4:54 Rotato bushels. 8:81 bolls will, there- 
fore, equal a ton of Potatoes. About 9 bolls, however, 
will be required, in order to afford the usual allowance 
for soil. Bolls vary in different localities, so that the 
above proportions will not in all cases hold good. A 
Seoteh acre isa little more than 1} imperial aere. 
Covering Wall-trees with Glass.—1 propose, now 
that glass is so cheap, to inclose a Peach or Nectarine- 
tree upon ‘a wall in a frame, and the glass whieh forms 
the frontage to be hung with a hinge, so that wlien not 
used to protect and assist in ripening the fruit, it shall 
be available over a second frame, so formed upon the 
border in front of the tree, as to give opportunity for 
the growth of early Radishes, &e. The effects of the 
small supply of heat from the sun last year failing to 
ripen my wall-fruit, I have imagined that the glass in 
front in the manner I have described would assist in 
bringing it to perfection, and preserve it from flies and 
wasps in its progress to maturity. Now, believing that 
you are at all times willing to assist the inexperienced 
horticulturist, I beg to solicit your opinion on the 
subject. Would the inclosure of the tree render it less 
capable to go alone when unprotected by the glass, and as 
inthe case of pulling off a gar- 
ment give it cold? [No] I 
contemplated letting it go alone 
until the fruit had set, and then, 
s of course the border-frame 
would not be required, we should 
ose no time in the employment 
of the glass, I am no drafts- 
man, but perhaps I may make 
myself better understood by the 
following section :— 
|| 
iit I 
Full: view. 
A, hinge to frame, upon ST thé glass-front would be put 
up or down to forminclosure €, in which tbe Peach-tree is sup- 
posed to be, or over the border in which is marked B. 
—John Quill. 
Fire Cement.—Inquiries are being made, T observe, 
after a cement that will withstand fire. For lime-kilns 
and such-like igneous works, in this part of the country, 
a strong loam alone is used ; but, not having access 
to any such, I have lately used for the erection of one 
of Mr. Rivers’s brick Arnott stoves the following com- 
position :—Stiff clay, liquefied to the consistency of 
yeast or thick cream, and passed through a coarse 
sieve, two parts ; sharp sand, one part ; and coal-ashes, 
one part, passed through the same sieve. The clay 
should not be so loose as not to be made sufficiently 
stiff again by the admixture of the dry ashes and sand 
to be worked up as mortar. This composition assimi- 
lates so much to what appears to be that of the “ fire- 
lumps” and fire-bricks, that I have very little doubt 
of its solidification when the fire comes to be applied. 
I propose to let the water dry out,as bricks are treated, 
before the fire is lighted, —** 
United States’ Gardeners.—I am desirous of getting 
the catalogues of two or three of the best seedsmen 
(wholesale dealers), also of one or more reliable nur- 
serymen, preparatory to opening a correspondence with 
them. We want in this vicinity some good working 
gardeners; those which come among us, with some ex- 
ceptions, we find, upon trial, to be unworthy and incom- 
petent. Any who come should bring testimonials 
from some society or known quarter. Such men can 
obtain from 20 to 25 dollars per month. — Ch. W. 
Elliott, Walnut-hill Nursery, Cincinnati, Ohio, March). 
Indian Corn.—Having lived in America six years I 
can speak with confidence as to the use of Indian corn ; 
for the last 14 years we have used it almost daily in our 
family, which is large. I have lately been applied to for 
receipts, and to save trouble, and if possible to aid the 
spread of this excellent article of diet, I have had those 
which are most useful printed. have just scen 
Dr. Bartlett's pamphlet, from which I think no one 
would learn how to use corn in any shape. I send you 
Suson, about ten years ago, I am still g 
BS à great success. It is a most productive, hardy, and 
cellent Potato for the table, having improved very 
es in quality within the last few years, The first 
She, I grew them the erop was immense, and the 
pus Measured 9 feet iu length; this was upon deep 
field highly manured ; but in general cultivation in the 
» I have found them te produce 23 tons to the 
?teh acne, at the ordinary rate of manuring. They 
a sheet of my receipts, hoping you will further their 
irculation by publishing them. I sent some to Father 
Mathew, who tells me they are the plainest and most 
useful he has seen, and that he has caused a few 
thousand copies to be reprinted.— B. H. 
Yellow Corn is far more nutritious, and tastes better than 
White Corn. Indian Corn Meal must not be ground too fine ; 
it generally requires to be sifted, and the coarsest bran taken 
out; this when boiled is good food for pigs. Bread cannot be 
made of Indian meal alone ; one-third of meal to two-thirds ot 
Wheat flour is quite as much as the bread will bear ; more meal 
would make it too sweet and sticky. To make bread, take, for 
example, 7 lbs, of Indian meal, and pour boiling water on it till 
it is all wet—it never knots like flour; then let it stand till it 
becomes milk-warm, and stir in a stone and a half of flour with 
the hands ; proceed then exactly as you would with wheaten 
bread ; of course but little more water will be required. 
takes rather longer to bake than wheaten bread. Indian Meal 
Dumplings are made exactly like suet dumplings ; or if you 
prefer them without suet, mix them with milk instead of water ; 
they require longer time in boiling than flour dumplings. If 
any is left to be cold, it is good cut in slices and fri 
Cake, which is, in fact, a pudding, and eaten hot, 
Take about two pints of Indian meal, and mi 
one table-spoonful of melted pork lard or clear beef dripping : 
dissolve one tea-spoonful of salt and half a tea-spoonful of soda 
in a tea-cup, with cold water; pour milk into the meal till it 
forms a stiff batter; add the salt and water, and one beaten 
is used for Yorkshi 
a 
egg. Grease a shallow tin, such as is us 
dings, and pour the batter in. Bake it in a br 
about two hours, You may make Johnny Cake without milk, 
by putting rather more lard in it; or if you please you may 
make it with milk and water, as convenient. 
Jake should never be mad 
ko 
t is also called Indian hasty 
s usually eaten with treacle or with milk. 
Fried Mush.—If any mush be left, when it is cold stir in more 
ndian meal till it is very stiff; cut it out of the pan in pieces 
about half an inch thick, an tin beefor pork lard. It is 
excellent. Boiled Indiam Pudding.—Make a stiff batter, by 
stirring Indian meal into a quart of milk or water. 
table-spoonfuls of flour, three of brown sugar, two tea-spoon- 
fuls of ginger, and two of salt. If you make it with water, mix 
in a little chopped suet and one egg, but with milk these are 
not required. ie rather loose, and boil for three hours at 
I, 
according to taste either a little grated lemon- 
peel or any spice you like. Butter a shallow earthen ba 
i d bake in a moderate oven for three-quartei 
hour, or longer if needful. When cold it wili easily turn 
king- 
of an 
d: meal, one tea-spoonful of salt, one of 
inger or cinnamon, and half a tea-cupful of treacle. Grease a 
baking-dish, and bake for about two hours.  Jndian Meal 
(c1, — Stir a table-spoonful or two of mealinto cold wate: 
boil it till it is thickened as much as you like. Indian Pa 
cakes.—Mix about a pint of meal with sufücient milk or water, 
and one beaten egg to make a thin batter; fry them in as 
small a quantity of lard as possible. Corn Cakes or Corn 
Bread.—Pour boiling water with a little salt in it on Indian 
meal; mix it as stiff as you can with the hands ; rell it into 
balls the size of an orange, then flatten the s, till the cakes 
are about half an inehthick. Fry them in a small quantity of 
beef-lard, merely sufficient to prevent their sticking to the pan, 
or burning. They are to be eaten hot, generally as a breakfast 
dish. Sweet Corn Cakes.—Mix one quart of milk, one beaten 
egg, a tea-spoonful of salt, and half as much soda, and two 
table-spoonfuls of treacle. Pour this on meal and stir it well 
inches thick ; bake in a brisk oven. Plain Corn Bread.—Take 
six pints of Indian meal, one tea-spoonful of salt, four pints of 
hot water, and mix thoroughly with the hands ; let it stand for 
half an hour or more, then form it as in the last receipt, an 
bake itina hot oven, Remarxs : All kinds of Corn bread require 
a hotter oven than flour bread. Never grind the Corn too fine, or 
sift it through a fine sieve ; no matter how coarse the meal if 
the husk i The h 
1 
ask is removed, he hotter the oven or Dutch oven, so 
that it w Y 
the bread. Hominy is a dish hardly known in this country, 
except by name. It is a western word, and a dish most com- 
mon in the western States of America; it is simply ‘hulled 
corn." The way to prepare it is Send the corn to the 
mill and have it cracked or ground coarse as possible; if 
there is any meal amongst it, sift it out, and retain only the 
cracked corn for hominy. The mill will have disen 
skin, so that the cook can wash it off: this should 
ill not burn the dough, the softer and sweeter will be 
ark, 
rice. Send it to table dry an 
hen 
bake, then turning it topsy-turvy in the dish, the crust serves 
to keep it hot.— For Frying Fish, use coarse Indian meal 
instead of bread crumbs, For- Stuffing, use Indian meal 
instead of grated bread. t 
How to Dress Buckwheat.—Have you never tried 
this? The peasantry of Westphalia, as well. as of 
Poland, use it as their principa! aliment, and consider 
no other farinaceous food so agreeable or more nutri- 
tious. It has the great merit of being easily prepared, 
Pump on it in a colander till it is thoroughly cleansed. 
Boil it slowly till tender; drain, and eat it with fresh 
butter, or gravy, or sugar stirred in.— N., Florence, 
March, 1846. 
Repair your own Glass —Although doubting whether 
the gardener can do this as well, or even as cheap, as an 
honest glazier, I fully agree with your correspondent in 
the convenience of being able to remove the putty with- 
out danger of shattering the adjoining panes with the 
hammer and chisel. This can be done, as he says, with 
the aid of hot iron easily enough when the putty is 
tolerably new, but when very old it requires more heat 
and time than the operation is worth. But if tallow or 
suet is mixed with the putty when made, the latter does 
not lose its fusibility for a very long time ; and very old 
putty so made is readily softened by heat. Such putty 
is more troublesome to make, works less tough, and does 
not take paint so soon as the common ; but for modern 
thin glass, so often coming to repair, and ‘so liable to 
have one pane cracked in repairing another, I think its 
advantages outweigh its defects. On the proportions 
opinions will differ; the glazier would probably say, the 
less suet or tallow the better; but I see no objection to 
