tft % dv*«- — 

 MAECH:12. 



MOOHE'S R^FRAL HSW-YORKER. 



HORTICULTURAL-' 



THE VEGETABLE GARDEN. 



In oor last we g»*e the necessary dir 

 making a hotbed. We dow continue l! 



CULTURE 07 THE OBAPE- No. m. 



a for planting and mm 

 Those who grow vegetables largely will do well 

 to start a small frame early ibis mouth, as a sccd- 

 bed, and sow lettuce, tomntoes, celery, Ac., to bo 

 transplanted into other beds early in April, when 

 the seed-bed can be sown with ntdJftbes. U the 

 weather is very severe, corer nights, and in the 

 days when very cold and cloudy, with straw, mats, 

 old carpet, or anything that may be convenient — 

 QifS air during ennshine in Uic early part of the 

 day. Those who raise vegetables for family use, 

 in a small wsy, can do without this early bed. 



The hot-bed should be ready fur planting cucum- 

 ber* by about the gOtb of March, though it may be 

 done until the lsl of April. Plant a hill under the 



inches higher thon the rest of the bed, and putting 

 eight or ten seeds in each hill. Plant the front 

 with lettuce plants, or sow the seed ; and sow celery 

 and tomato seed at the back of the bed. The let- 

 tuce in tbis bed will grow finely, and in a very 

 short time tbey will be fit for use, espcciully if 

 young plants were used, and in almost all gardens 

 where lettuce is grown, plenty of young plants cau 

 be found. We always sow a little seed in the fall, 

 in some sheltered place in the garden, for this pur- 

 pose. Before winter sets in, throw a few bushes 

 and a little straw over tbcm, and you will hi 

 cellcut plants for the hut-bed. Cucumbers require 

 so mack more heat than tomatoes or celery, that it 

 in best to trnnsplnnt these, when about four inches 

 high, to another aud cooler frame, where they 

 should be set thin, and allowed to harden, prepara- 

 tory to being put out in the open ground. It will 

 he best to make a new bed for them, with only 

 about IS inches of manure. Give plenty of nil 

 every fine day, or they will grow weak, and trans- 

 plant into the open ground nbout the loth of May. 

 Many of the tomato plants will be in blossom ul 

 that time, and some protection should be in readi- 

 ness for frosty nights. A light boi with a pane of 

 glass at the top is first-rate, and it should remain 

 over them fur a lew days after transplanting, and 

 on all unusually euld or windy days. 



When the cucumbers are up, give air, in the 

 early part of the day, when the sun is shining, aud 

 us the plauts grow, draw the earth to tin.- stems, and 

 when the second leaf has fairly started, nny surplus 

 plants eau be transplanted lu unof hci hud, or tin nun 

 ii. ->iily three of the strongest phml.s in 



■ lie line- Die , in.-i 1" ■■in (.. run, Hie 

 lettuce « ill be lit to pull, mid the tomatoes must be 

 removed, ns before recommended. Then throw in 

 t!i tee inches of good em den innlil, and level oil' the 

 bed. The frame will soon l.c Idled with vines, and 

 when this is so, throw earth over the old manure 

 (hut formed the hot-bed, and rake it nicely, leaving 

 the whole in the form of a graceful mound. Then 

 raise the frame about six inches from the inner 

 surface, by pulling blocks under the corners, and 

 let Ibe vines run out under the frame. In about 

 two weeks after this the frame may he taken away 

 entirely, and you will not only have a beautiful 

 . green mouud, but a fruitful one. The only care 

 required m.iw, is to water, and reap the reward of 

 your labor, by picking the fruit. As soon as fruit 

 begins to set, plenty of water must be supplied. 

 The ground must be kept well moistened, and have 

 mi occasional thorough soaking. 



Onions are very successfully raised by sowing 

 the Becd quite thick in the hot-bed, giving them 

 plenty of air, until about the 10th or April, when 

 the frame cau be taken away, and used for some 

 other purpose. Tbey should be transplanted into 

 the open ground about the 10th of May. In this 

 way the trouble of thinning and weeding 

 ed, they mature early, are large, and in every way 

 as easily raised as the potato oi 

 Radishes require about the 

 onions, except transplanting. Too much beat will 

 draw tbcm, so that they will grow all 

 best kiudfbr forcing is the Early Oval, a Fronch 

 variety; where this seed cannot bo obtained the 

 Early Scarlet \ri\l am 

 Where two frames 

 as suggested in our last number, which is probably 

 the best plau for new beginners, (they should 

 ready for the seed about the 261h of March,) 

 would advise that nothing be planted in the frame 

 With cucumbers but a little lettuce in iront, 

 tins situation it receives the drippings from the 

 sash, which is of so great benefit to lettuce, but 

 wonM be injurious to most other things. In the 

 other frame we would plant lettuce iu the front, 

 tomatoes and celery at the back, and radishes iu 

 the centre of ibe bed. Pepper, eggplant seed. Ac, 

 can be sown, as desired. Tbis frame will require 

 plenty of a,r, especially as the time draws near for 



a^imsxm ° pcn gr ° und ' Tbe ^^ wm 



ut, ond as the radishes and 

 the table, a few of these 

 in the places thus left un- 

 Balsams and other annual 

 secure early flowers. We 



Utsiu Em,:— Two yeurs ago tho « 

 j in my mind, — Can Grape Vines 

 id managed that the sap and nutriment that the 

 ota gather from the soil will be exhausted in 

 -inging Fruit to maturity instead ol 

 large quantity of young wood, much more than is 

 id for the next yew - 

 ho result ..f my ex] t 

 Of ibe Ui ral Should understand it, if they cultivate 

 >re than a single vine. To make tbe subject 

 I simply given statement of the treatment 

 rg old vines received. My practice is, in ou- 

 pniriin-j where vi-,.-- are -pread on a trellis, 



y ire, to -pre;.] t L >j old nood I 



ot closer than from two to four feel. As soon 

 vines reach the flat or trellis, begin to leave 

 ■ purs— the Saviour calls them brunches— Dot 

 (rom two to four feet. This keeps the 

 r. nil in bunches, to let the sunshine on it early and 

 late in the day, and keep tbe akin of the fruit dry, 

 that it may escape mildew. With a view to load 

 the vines heavy with fruit where I could, I left two 

 branches with four buds each. When the blos- 

 soms began to appear on the clusters, I commenced 

 summer pruning and did a faithful day's work on 

 tbe two vines, shortening in at two to four leaves 

 above the fruit, taking off all the laterals only at 

 the lost leaf, leaving that to push forward so that 

 tbe next year's fruit-bud. that stands by the aide of 

 it, be not started. A week later I pruned them 

 again and spent half a day in shortening in what 

 branches was over-looked in the first pruning, ond 

 taking off the laterals from tbe less thrifty branch- 

 es that began to push forward by " 

 always leaving one o 

 wood to give all the extern 

 need, many of them being 



length. A week later I pruned tbem again, and 

 spent nearly half a day observing tbe same rules ni 

 at the last pruning, and where the lateral at thi 

 last leaf of the branches bad formed a leaf aud be- 

 gan to push beyond it, pinched it off above the 

 leaf. Vines that are thrifty will require this ti 

 done frequently through the season, if they are 

 heavy loaded with fruit, as they will make 

 tneiuu-' laterals on each branch, 



IFHEMONTIA CALIFORNTCA. 

 Tuts shrub was first described by Dr. Torrey 

 in Smtihtonian Contribution* to Knowledge, from 

 dried specimens gathered by the Rev. A, Fitch, (it 

 ces of the Sacramento, in the northern 

 part of the Sierra Nevada, of California. Also, 

 hill sides in Manposacounty ; flowering in May. 

 We take the drawing below of a branch with blos- 

 from the London Gardenrrt' Chronicle. 



.1 Ul', illr.lll.'S I.I 





leaf. 



thereupon 



the question 



recur,, can „c make win. 



Wlial C 



aea a portioi 



of the world drink wine 



for '-not 









ctt,e8s,alumt 



of sugar or stick of candy 



would be 



more in keeping with Buch a taste ; for 









principles! 



If so, does our fermented 



grape Jul 





contain those requisites as 



tberani 





cinal agent V 



On lei 



peraDce coo 



sideratioos, perhaps our 







of our factitious wines, as 



all the in 



ported varieti 



s, except the cheap Claret 



and Klicimli, contain a 



notable quantity of added 



Alcohol, 



illier brandy 



r pure spirits— tbe highest 



pr.ied so 



is as .unci, as 



! ■_' per cent., at least. 



also reqi 



lettuce are dr 



plants may be 



occupied, or s 



flowers sown, 



urge all our readers wbo cm 



small hot-bed. They will be 



how little it costs, and how 



vegetable garden. 



doDe the branches and 

 were so numerous mid the fruit >ct so thic 

 clusters that one-half of the branches never formed 

 n new leaf until the fruit was fully grown 

 September, the branches began to push 

 growth of young wood ngnin. Now, for the result of 

 lading vines thus heavy with fruit. I gathered 

 and weighed from the two vines, TOO lbs. of fruit, 

 at tbe same time there was picked up and weighed 

 GO lbs., and enough more that fell by heavy wind: 

 to make 40 lbs., making 800 lbs. gathered from the 

 vines. All in this section know that two years a, 

 no Isabella Grapes were well ripened. These i 

 mained on the vines till the middle of Novembi 

 in hopes they would improve in quality, but an 

 ly frost froze tbe stems of tbe clusters which 

 ises tbe fruit to part from tbem easy, in single 

 bn i lot, Much fruit wms wasted by this cbuko and 

 ndreds of visiting friends lliut called to sec 

 avy crop of fruit and learn tbe treatment. — 

 Such visitors tbink they arc not treated with cour- 

 tesy unless they can partake freely of a man's 

 ce fruit. I concluded, taking the loss from 

 e causes into consideration, there was not much 

 than 1,000 lbs. of fruit grown on the two vines. 

 Tbis established in my mind, beyond a doubt, the 

 sap and nutriment that tbe roots 

 gather from the soil can just as well be exhausted 

 i bringing fruit to maturity as to grow young 

 ood that is not wanted. 



Header, do you ask if this is correct summer 

 pruning V My answer is, where vines arc spread 



I have learned it, but loading vines linn heavy 

 with fruit, is tbe extreme of no pruuing. No sum- 

 mer pruning grows mostly young wood that is not 

 wanted; loading vines thus heavy wilh fruit, grows 

 fruit of an inferior quality. Why is tbe fruit of 

 ii. i .i lerinr quality V Because there was so much 

 on the vines that much of it was small in size, and 

 when the fruit was gathered nearly all the clusters 

 had green fruit on them, iu all stages of its growth, 

 from the size of a grain of wheat to full grown 

 grapes. There was not sap or nutriment enough 

 to hrin^ it forward notwithstanding the growth of 

 young wood was nearly stopped by the fruit. 



Another reason against loading vines thus heavy 

 with fruit when autumn pruning is done, is there 

 is a deficiency of young wood that is well hardened 

 for tbe next year's crop. I studied to 

 some correct rule to work by, in loading 

 fruit, by measuring off lengths of old wood and 

 then counting tbe clusters, to ascertain how close 

 they were on much of the old wood. They averaged 

 u cluster in two to four inches and I concluded if 

 they averaged a cluster in eight to twelve inches, 

 the crop would be worth as much in market, and 

 condition for tbe next year', 

 crop. This is where vines have oil the exteusioi 

 of old wood they need. Whore tbey are shortcut 

 a to a given space, tbey would bear Londinj 



eavier, say from four to six inches. 



West Bloomflcld, N. T., 1SS9. Ai.vik Wilcox. 



CAST-IRON POSTS FOE GRAPE TRELLIS. 



Mts-i;.. Eds.-.— Iu a late Rcral I noticed an art: 

 le from Alvin Wii.cov, calling fur iuformatio: 

 relative to Grape Trdluts. His views of trellises 

 orrespond with my own, except in the material 



We do not know that it has been flowered or 

 propagated in this country. The authority above 

 quoted, says i — "Of this most remai table plant a 

 solitary individual was raised in 1S51 in the garden 

 of the Horticultural Society from a seed received 

 from Mr. Robert Wrench. In April, ISM, it pro- 

 duced flowers for the first time, ns large as those of 

 Trollius Asiaticus, brilliant yellow inside, apricot- 

 colored outside, with the addition of some cinna- 

 mon-colored down ; and their substance was so 

 thick that each flower remained in perfection for 



Since that time it has proved to be n beautiful, 

 hardy shrub, with a habit wholly unlike that of 

 every hardy plant in cultivation, most resembling, 

 indeed, some of the Hibiscuses of Western Aus- 

 tralia. The plant has hitherto resisted all attempts 

 propagation, and still remains at Cbiswick 

 que in Europe. 



WILL THE NATIVE GRATE PRODUCE WINE T 



. Rural;— There is, at this time, more at- 



n paid to the propagation of tbe grape, by a 



great per cent, than at any former period sino 



ruit and for wine making. New and valuabh 

 'arieties are being constantly introduced, and will 

 ontiuue to be until, probably, sometb 

 uperior is produced. 



The grape is of such easy propagation and early 

 naturity, that there is a strong probnblity of the 

 markets becoming glutted under the increased 

 which case the only resort to dis- 

 pose oil he surplus will he their con version into wine, 

 which involves a much mooted question, whether 

 any grape as yet known, that will perfect itself in 

 Northern and Western climate, will produce 

 that peculiar substance known us wine, and famil- 



astonished to find 



Not a Bin Ilea.— In a report of tho trausac- 

 tionsoftlu KnoxOo (111.) Horticultural Society 



a* published in the Pra in'. ■ Famur, we observe the 

 " weaker sex " share the honors wilh tho " lords or 

 creation"— the " Vice- Presidents number twelve, 

 * of whom me fan let 



r Ay. Poholooical Society.— The 

 i reived. It 

 e of 2«* pages, aud is valuable cither 

 needing or future reference. 



Our domestic wines might be improved, by for- 

 cing the fermentation by extra heat, or by passing 

 a summer under the hot roof of a building, where- 

 by there would be a more perfect elaboration of 

 the vinous process, aud dispersion of the carbonic 

 acid, which produces that cider pungency on the 

 tongue in a great majority of our wines. 



By partially drying the grapes, either by tbe sun 

 or artificial beat, and evaporating some of tbe 

 watery portion, less sugar would be required to 

 bring the juice to tbe proper hydromatic proof, 

 and the cracking of the stems and seeds, and fer- 

 menting before straining; would odd some of the 

 ostringency peculiar to Port and some other wiues. 

 The juice of our native gropes is about 60 

 per cent, water, 'without referring to a chemical 

 analysis,) the balance, grape sugar, albumen, 

 and gummy mucilage; then by adding £l) or 

 more per cent, of Cane sugar, it would puzzle 

 an analytical clietnr-t, to find where the elements 

 reside iu such a compound to constitute true wine. 

 The Southern Ohio wines approach, and only 

 approach, Ibe imported varieties, Tbey are a fine, 

 palatable cordial, aud some of lliein are adultera- 

 ted with mure or less Alcoholic mixtures, and to 

 many tastes are unexceptionable, but will they 

 lupereede the imported article is the great 

 question, if we ns a people, arc to enter extensive- 

 ly into its production. ? 



Time, that hourv headed truth teller must settle 

 the question. L. B. Manly. 



Remarks. — In a previous article from the above 

 correspondent, on the degree of frost which killed 

 peach buds, an error occurred, as he was made 

 say, that the experience of 40 years in this region 

 "without an tix'jitiim" sanctioned the rule, that 

 \Z° below zero would prove fatal. It should havi 

 been *' with hut one exception." In a few remark! 

 we made in answering an inquiry, why Elderberry 

 wine turned sour, we intended to stale that "th 

 wine required more sugar" in making. By mi! 

 take il was printed "requires," and from thi 

 error, some have Supposed, that they could remedy 

 their sour wine by adding sugar. After the win. 

 becomes acidified, or turned to vinegar, no art tho 

 we know of will make il wine. On tbis subject w 

 have the following from a correspondent : 



MBfflM. EniTOns:— In reading tbe Rural of 



t'Vb l'.iil,, I notioed OU BffKeul headed, .^our UV 



nod 08 your inquirer wants experimental facts, I 

 will give one. In tbe fall of 1857, I made about 

 thirty gnllons of Grape wine, I thought it pretty 

 good, but in the Spring it begun to ferment. I 

 tried various remedies to stop fermentation, but 

 to no purpose, so I took one pound coffee sugar to 

 the gallon, and dissolved it in the wine as it was 

 heating. I let it boil about fifteen minutes, 

 skimmed off nil I could get off, set it off the fire 

 and let it partly cool, then put it in the cask, aud 

 when it was perfectly cold, bunged it up tight, I 

 think it is much better now than it was lost spring 

 before it began to work. E. can try a small quan- 

 ty at a time until he gets it sweetened to his 

 It©, J. Woodruff. 



Rlpon, Feb., 1859. 



WASHTNQ.DAY DINNERS. 



r Rural:— In a Ufa) issue of yours I saw a 



St that some lady would furnish a remedy for 



the improvement of wash-day dinners. In looking 



ilrs. M. L. Scott's Practical ITowelrtpcr, I 



lew extracts from her chapter on cvervday's 

 ymcut through the week, Ac., would not be 

 inappropriate as an answer, as it shows up the 

 )f that day to such an extent, that it ought at 

 least to make every housewife bi<u-fi at such duraca- 

 immoralilies. 



'It is wash-day! aud the consequence is that 



nothing must be evpectcd in lie right side up. The 



must cry ; the older children must not have 



their faces washed, or hair combed; the lady of 



house must look sour, fret and scold. The hua- 



id must not expect his dinner; the breakfast 



dishes must stand unwashed until the last garment 



Now, be sensible for once, and put your house in 

 order as much for nothing and irunituj— with one 

 exception; clean your oil-cloths, or floors alter 

 washing, and before ironing. You may dress just 

 neatly for washing as for nny other work— you 

 t just as liable to see company. Every one does 

 t wash on Monday— although every one should, 

 practicable. Your husband will be there, and 

 has a right to expect a value set upon his own 

 opinion and laste, and no man, he he ever so re- 

 gardless of his toilette, admires a slatternly wo- 

 und neatness in our sex, nnd thousands hove re- 

 mained single forever because they did not find all 

 the qualifications they deemed requisite, in one 

 they might choose ns a companion. But too many 

 have been driven from the domestic fireside for the 

 want of that system which never mars the quiet of 

 home, and which every rnnn has an undoubted 

 right to expect. It is a lamentable fact that the 

 washing of a few garments should furnish ground 

 fur so much error. 



"Deeausc tho clothing that we wear 



4 &SwT» 



as spouses. 



On Saturday, the 



, always haV 



nil 



the 



i of 



He- 



brews, as " Wine that gladdenetb the heart of 

 man" — that tonic stimulating be *i-rage, that "stim- 

 ulates but not inebriates." 



The great deticiences in our Native grapes, for 

 the purpose of wine-making, are the want of sugar 

 -grape sugar, a peculiar substance not crysta- 

 lizable, and the Tartaric acid, the two prime cou- 



sofw 



fur the pu-t- 



and it giv« 



epic. 



thought and a few experiments 

 have enabled me to construct a stake of catt-iron 

 that surpasses any other in neatness, durability, 

 utility, aud even cheapness, when the durability 

 is taken into consideration. The manner of fasten- 

 ing in the ground is entirely new, and it is very 

 firmly set in the ground in five minutes' time, and 

 when set it is ready for the wire, cither by passing 

 it through boles made in the casting, or around 

 knobs on the side of the post, so that each post 

 supports its own section of wire, and the strain 

 ou the end post is not much more than on the in- 

 ner ones. There is a neck at the top of the post 

 that tbe top wire is passed around, leaving fpuce 

 for wires across the rows, if necessarv at my time 



1 ■ lhle,,endV0U 



■ . City, Oh, 



Il seems to be necessary, with all our grape-,, 

 add to the expressed juice about three pounds 

 Cu/it- sugar to the gallon, to give it a consistency 

 that will not put on the Acetic fermentath 

 keeping, and become sour. 



It will not he contended, that common sugar and 

 water fermented will produce wine, or anylbiug 

 analogous to it, as it only becomes the simple mash 

 of tho brewer before tbe addition of hops, 

 tho distiller's tub, without a single concomit 

 wine, exeept what Alcohol in its incipient stages 

 it may contain. Tbe addition of sugar confers i 

 single advantage to wine, but tbe contrary, 

 tho native grape does not contain any more Alt 

 men, than required to convert its own sugar. 

 One of tho faults of using so much sugar, fully 

 33>£per cent., is the fact that it makes so etron 

 and dense a niw,, that the first fermentation ; 

 imperfect, and docs not convert the whole sacch 

 rine and albuminous matter, and it remains a sin 

 pic sweet cordial, and will slowly ferment for 

 months at a cellar temperature, and contains hardly 

 one quality of imported wines, and never can be 



substitute for those varieties, and therefore will 

 defeat the object of producing our article, and stop- 

 iug importations. 



It was asserted at tbe Fruit-Growtrf Conven- 

 tion that none of our grapes possessed the Tar- 

 taric acid, and only the Malic or Apple acid, 

 though a Mr. Fkrgusos, an experienced wine-ma- 

 ker stated, that he had found distinct crystals of 

 Cream of Tartar, (tartrate of Potath.) on tbe sides 

 of the tub from one variety of grape, (the Clinton,) 

 which, if so, would be astrong rccumpiendation for 

 that kind. It is also claimed, that the Scuppcniong 

 and Poland grape possess that qualification. 



It has been suggested, and with a great deal of 

 plausibility, that no grape would make real wine, 

 that wonld not in drying become a r- 

 evident Hint such grapes would produce a mwA 

 that would require no sugar. It is quite certain 

 that no native grape grown on this continent, as 

 far as has been observed, will show that result,— 



FAILURE OF FRUIT. 



Ens. Ki'rali— I have been anxiously hoping that 

 some good result would come of the discussion on 

 Pent' Culture. I am an ardent admirer of fruit, 

 and delight iu fruit culture, and I have, for one of 

 my sex, done much and learned something in thnt 

 line of business. By recent articles, I see the leaf- 

 blight nnd cracking is charged to fun/jut. Am I 

 understand it to be tbe cause, or tbe effect of a 

 cau-'.. .' If the latter, I agree. Will physicians say 

 that fungus is the effect of a healthy slate or con- 

 dition of its locality? Some professors have got 

 yet to learn tbe difference between cause and effect, 



I have the dwarfs in garden, well-tilled, in po- 

 tato ground, and in the nursery. Th< fvrmtr art 

 the mofi afftcted. In spring, as soon as I gave heed 

 to the affection, I had the trees scrubbed with 

 n brush, or old broom, with a very strong solutior. 

 of old soap-suds, thoroughly scrubbing tho hark, 

 and drenching the leaves and limbs. Tbey had 

 put forth all their strength, but it was evident, 

 there was a lack of vital principle. The worst did 

 not die, hut made another attempt to put out, 



My attention has been drawn lo the condition of 

 tbe peach tree leaves. They not only curled up, 



mon. I rather thought tbis must have been 

 caused by an insect. 1 had some growing in my 

 garden, I poured half a large teakettle of boiling 

 water around the body, low down, for the benefit 

 of the grub-worm. It did some good. 



I was formerly an inhabitant of Long Island. I 

 viewed tbe gradual failure of fruit there for many 

 peach, as I never have beheld 



COCOA-NUT DROPS, WINE SAUCE, 4o. 

 Eds. Rural-.— Herewith please find some exc 



lent recipes 

 CocoA-Nor Dri 



-Take 





t of 



cocoa-nut and grate it ; tbe whites of 4 eggs; half u 

 pound white sugar; a leaspoonful essence lemon — 

 make a batter, drop on buttered paper, and bake. 



Victoria Cake.— One and a half pounds sugar; 

 l^j butter ; 1 doz. eggs, to one pound flour ; 1 cup 

 cream; 1 teaspoon saleratus — flavor with rose- 

 water or nutmeg. 



Pound Cake.— One pound butter; 1 offlour; 1 

 of sugar; 8 eggs — season with cloves, nutmeg 

 and cinnamon — 1 glass of wine and some caraway 



pound flour; '.; pound white 



ngai , 



. lb. bu 



sofr. 



cream aud 1 teaspoonful saleratus. — 

 Drop on tins and sift sugar on before baking. 



Wink Saucb for PnnMKOB.— One cup bolter; 1 

 cup white sugar, and a wine glass of wine; half a 

 nutmeg — mix all well together aud beat it till lighf". 



Plum Cake.— Four pounds flour; 1 lb. sugar; 

 3lbs. currants; }■$ lb. raisins; '^oz. mace; cloves, 

 and one nutmeg; the peel of a lemon, and half a 

 pound almonds; albs, butter; pint cream; pint 

 wine; 1 glass brandy; l'j egtrs; half pint yea9t ; 

 1 pound citron— lemon and orange. 



Molasses Pib.— Make a good paste and line a 

 dish with it, fill up the dish with molasses, in 

 which stir a spoonful ginger nnd vinegar, slice a 

 large lemon or orange in it; 1 teaspoonful cinna- 

 mon ; cover with paste and bake. 



iough 1 have lived it 

 »t years. 



Poplar Ridge, Cayuga Co,, 1»W. 



I part of the Btate 



enty-four past years, 



I years old, dried down, sprouted 





II .,..,.., I. .... ..I i.e,-, ..i 



rieties of grapes that are being puffed into notoriety 

 we notice the Ontario Crape. It is described by 

 a correspondent of \\ w IlurtiouUurut as being "the 

 largest probably of any grape iu the world," ber- 

 ries black, thin skinned and buttery. We fear the 

 writer is more butUrjf than the grape. 



A GOOD CHICEEN PEE. 



Eds. Rural:— In reading the DoimdU 

 portion of Ihc Rural, I find "A Farmt 

 who wishes a recipe for a good chicken 

 rule, which I have always found goad, in tins 

 Boil the chicken until tender, season with btitte 

 salt, pepper, and two or three slices of pork. Pn 

 pa 



«J 



tby 

 of buttermilk; 



nixing one cup of c 



wo and a half teaspoonfuls satera- 



.puonfuls salt into flour until it i: 



the sides and bottom 

 of the pan in which you wish to bake it, put in the 

 chicken with a port of the broth; cove." with the 

 rest of your dough and bake three-quarters of an 

 hour. Thicken the rest of the broth, add a little 

 more butter and you have a good gravy, and if yon 

 have the luck that I have alwayt had, n good 



To Mark I would say that we do not have a 

 "picked up dinner," on washing-day — find tbe 

 difficulty very easily obviated by having no dinner 

 at all. If this plan suits him any better than the 

 "picked up dinner" system, we can accommodate 

 a boarder. Jks.m 



DowltMlle, N. Y., 1869. 



Do everything ir 



its proper ti 



,e. Keep every- 



thing in its place 



Always mend elotbes before 



washing. 







-i&*t-^P*£r*/k&+'* 



