s^Ss^: 



dec. 3. 



MOOSE'S RftR&L EEW-YORKER. 



PRUNING AND TRAINING THE VOTE -Ho. I 



Ox the first page of this Dumber will be found 

 no eograviDg (bowing » system of pruning and 

 training tbe rise, called the Thomery sjstem, 

 from the nam* of tbe village near Paris where it 

 has been practiced for more than a century, witb 

 results 'Ij- [ nsYO given it a world-wide celebrity. 

 This B/atfD) was designed for foreign grapes, 



oar Datives, for tbe production of good fruit. The 

 object noitpbt is to cover an entire trellis, of any 

 required dimensions, uniformly wilh wood and 

 fruit, in such a nay as to produce the greatest 

 amount of tbe host quality, for a great number of 

 uur-- in fact, icJefinitely, without injury to the 

 Tine. At Tbomcry tbe vines are trained to trcl- 

 ed by walls, only about eight feet in 

 height, but we have seen in some of the cities of 

 Europe tbe entire front of tall city buildings cov- 

 ered with vines by the same system of training, 

 and for ibis purpose it might be well adopted in 

 this country. Our barns may be covered witb 

 vines, by simply protecting the trunks, and the 

 branches be entirely out of tbe reach of cattle, 

 and the fruit secure from the poultry. For cover- 

 ing the fronts of buildings in cities it is admirably 

 adapted. Dr. Grant, of whom we obtained en- 



the past twelve years, on tbe south hide of my 

 dwelling, trained vines that have borne profusely, 

 and ripened their fruit neatly or quite two weeks 

 earlier than those in the garden, not more than one 

 hundred feet distant. The bouse is on tbe lino of 

 the street, and the border occupies the entire walk, 

 twelve feet in width. Before planting, the ground 

 was trenched three feet deep, and abundantly 

 enriched with stable manure and wood ashes 

 thoroughly mingled with the soil or rather gravel. 

 Flogging was laid, ami it bus received do enrich- 

 ment since, nor baa any apparently been needed. 

 Tbe lower fruit-bearing courses are about twelve 

 feet above the walk to avoid depredation. Aside 

 from tbe great quantity of superior fruit yielded, 

 we have been indebted to our vines for a most 

 beautiful and delightfully cooling shade, for which, 

 I think, no vine can excel the grape. Tbe best 

 situation for the vine is often overlooked." 



The direct end to be aimed ut we will lappoie to 

 be the covering a trellis, like that represented in 

 the plate, with bearing-wood that will produce a 

 crop of fruit like Ibul shown at 1, (see plate,! on 

 first page, By this system, instead of allowing a 

 vine to bear at different elevations, the bearing- 







great advantage, fur it is difficult to make vi 

 produce good U'.inog wood tl.iuu \ 

 pendiculur height, 



Fieri nn 6, 

 At one end of the trellis (lee first page) is a 

 strong post, around wbirh wires are fastened. To 

 keep the post upright it most be braced, but the 

 bracing is not shown. At the other end little 

 portions of wire are shown, designated bv figs. 1 

 andL'. The portions of the vine lviogeJoog(S)»nd 

 sustained in place by it are- culled arms. Those 

 shoots fastened towards the tops to tbe wires (l) 

 are called the courses, (cordons, 1 and on i are seen 

 properly loaded wilh fruit, but represented without 

 the leaves, for when the leaves are in place, very 

 little of tbe fruit is visible. The figure a indicates 

 le standards from which the arms are taken, 

 he one nearest to the post and the I 

 nns for the lower courses. The second and the 

 nth furnish arms for the upper courses. The 

 third and the seventh for second courses from the 

 top. The fourth and eighth for the remaining 

 h compM 

 ruit, will all be like the one desig. 



loaded w 

 nstcd by 



will be observed 



inquiries ant} ^nstocrs. 



grow pairs or two shoots from one spur, cut 

 e the first good bud, and that will givu two 

 Is, one, and tbe bearing-cme, from tin- well- 

 developed bud, and the other from a bud scarcely 

 visible on tbe vine, and too small to be shown in 

 the engraving. The shoot from the latter will not 



it, and then the s 



..II t 



shoots upon the 

 the courses are alternately 

 In pruning, to make single 



To prune the double shoots, cut the upper one 

 off by cutting the spur just above the origin of the 

 lower shoot, and then cut the lower shoot at two 

 buds, by these means the spurs will always remain 

 short. This plan is perfectly adapted to renewal 

 yearly, biennially, or triennially, as may be found 

 expedient, or to suit the views of tbe proprietor. 

 To renew yearly, double shoots should be always 

 grown, and the one from the upper bud only suf- 

 fered to produce the fruit. To renew biennially, or 

 triennially, grow alternately as shown in plate, 

 and the method of proceeding is too obvious to 

 require explanation. By recurring to fig. G, tbe 

 manner of cotting will be apparent. 



Whatever system is pursued in training the 

 vine must be commenced early, when the vine is 

 young. It is almost impossible to bring an old 

 vine into any desired form. The first season only 



should be trained to an upright slake set into the 

 ground at the time of planting. The tying should 

 be so frequently done as to keep the shoot always 

 upright. If suffered to bend over, the Btrengtb 

 will go to the formation of secondary shoots that 

 spring out in the axils of the leaves, at the 

 junction of the footstalk of the leaf with tbe main 

 shoot, and are called laterals. (See Fig. 1, at s s.) 

 These laterals should be all taken off at one leaf 

 (see s) as soon as they have made a length of three 

 leaves, as the strength that goes into them is 

 taken from the leeves of the main shoot while 

 they give back but little to the formation of root 

 or to the general strength of the plant. 



At the time for pruning, which we will suppose 

 the month of February for the present, this shoot 

 should be cut back to the lowest well -developed 

 bud, which will be near the ground, and the same 

 e ot tying and removing laterals pursued as 

 directed the previous year. If tbe vine is a very 

 strong one, it will show bloom for three bunches 

 of fruit, which may be suppressed or suffered to 

 to maturity according to the strength of the 

 If the vine is of the strongest character, 

 and of prolific habit, fruit may be had tbe first 

 season and two shoots grown the second season, 

 as will be hereafter shown ; but a strong one must 

 be grown before attempting to grow two. A, 

 figure 1, is a vine of one upright shoot, as a 

 strong vine should be at the end of the second 

 season ; s, s is a lateral springing from the axil of 



time, first at s, and second at s\ Every bud on 



tbe shoot had a •' lateral" that received similar 

 treatment, or perhaps that required pinching a 

 third time, a, b, c, d, e, are the points at which it 

 maybe cut to fit it for tbe Thomery system, as 



the same as was that of A during tbe second 

 season, i, x, represents the same shoots laid 

 down for arms, four feet leng each way from tbe 

 standard ; on tbe left but a portion of the arm is 

 shown from detieiencyof size of plate. On the left 

 below, two shoots, one double and one single, of 

 tbe lower course are shown, by dotted UoQfl grow 

 ing out of arm x, x. In like manner, arms might 

 have been taken at b, c, d, or e, as indicated by 

 the faint lines showing where shoots might have 

 been, instead of at a. 



For a single system only one pair of arms are 

 taken from one vine ; at the height of b, another 

 pair are taken from another vine, and so on, as at 

 c, and d, and e. The shoots spring from one bud 

 on each side, and all of the other buds are rubbed 

 og. If a double system is required, so that the 

 standards may not be inconveniently near to each 

 Other, two sets of arms are taken ; wemay suppose 

 one set at d, and another nt e, or if desirable at a 

 much greater height ; but if ot a greater elevation 

 than ote, another year will be required for the 

 preparation of the cane for a standard. It may be 

 remarked that th | ong grov ,th of one jear is 



!■'(■.!, I I.. 



is called a spur j if toe length of a foot or more, i 

 is called a cane. After the second year the cam 

 becomes a standard. (See plate on first pag> 

 where the standards support the arms ut differeu 

 elevations, and the arms support the "cordons," 



01 courses, on which the fruit is borne.) Figs 



2 and 3 are elegant methods of growing vines ot 

 stakes, and suitable for the garden. Fig. 4 is th< 



for vineyard or garden, and Fig. 5 is a short spur 

 and renewal plan, well adapted for gardens. At 

 the stage shown in the plate, it is supposed to be 

 fourteen years old. n, below, marks the third 

 perhaps the fourth year; and at II, above, each si 

 ceeding year is marked, adding a spur and V 

 shoots on each side yearly, or rather eaoh year 

 adding a shoot on each side, and at the same time 

 converting the previous year's shoots into spurs, 

 each bearing two shoots. Every shoot is supposed 

 to bear three bunches of grapes, and every shoot 

 alternately by pruning becomes a spur, bearing 

 two shoots, and every spur is alternately rem 

 so that it may be called a biennial short spur 

 renewal system. For the garden this is 

 ornamental, and in skillful bands will 

 admirably ; but is Ut less simple than that shown 

 on tirst page, and if for want of care or skill thi 

 lower spurs be lost, the loss may be considerei 

 final. 



All systems suppose 

 provided, as at A, to start from at the beginning 

 of the third season, except in case of layers of 

 remarkable vigor, when the course of training 

 the beginning of second 



Colored Platm of Fruits and Flowe 

 D. M. Dbwbt, of this city has for several ; 

 been engaged in getting up colored plates of* 

 Fruits and Flowers, for the use of nurserymen 

 and their agents. These plates are used to show 

 the size, color, &c, of the different varieties of 

 fruits, to those who wish to buy trees, for the 

 purpose of aiding them in making their selec- 

 tions. A bad representation of a fruit, like a bad 

 portrait, is worthless, indeed worse than worth- 

 less, a poor caricature, cither deceiving or dis- 

 gusting those to whom tbey are exhibited, accord- 

 ing to their knowledge of what a true representa- 

 tion would be. Most of the colored plates given 

 in horticultural journals in this country, or sold at 



sell, and though often solicted we have never 

 been able conscientiously to suy a word in their 

 favor. To-day, Mr. Dewey exhibited to us 

 a lorge collection got up for a nurseryman 

 in Missouri, with which we were pleased, for tbey 

 exhibited a marked improvement. Some of the 

 plutes were very good. Mr. D., has now over 

 three hundred different varieties, with which be 

 van supply those who may wish to purchase. Wo 

 are glad to Dotice an improvement in this depurt- 









i.a mm. late in the 

 their growth, and ripen tbe wood, would per- 

 haps effect tbe object. The only objection to this 

 is, that the Altbea blossoms late in the season. 

 Immediately after the flowers begin to fail, prune 

 op your plants pretty close, removing a good 

 portion of the present season's growth. Covering 



Vita), would afford abundant protection, and these 

 may be so arranged as to look well iu the garden. 

 The double white variety is tbe most-tender. The 

 single varieties are generally more hardy, and not 

 less beautiful. Almost any of tbe jars or cans 

 that can be readily sealed so as to exclude the air 

 are good for preserving fruit, which must be 

 heated to nearly the boiling point, and Moled 

 when hut. Sir, i wherries are somewhat difficult to 

 preserve, os though they keep without "working," 



they ore opt t 





> CiiEEJtT Gains,— "W 



Giiafts and cuttings may be cut ut any leisure 

 time during the winter. Preserve them in dry 

 sand in the cellar, or they may be buried in any 

 dry, sandy situation. 



Si: UOJI FOB I'i tHTlNQ EvEBaBBSS HkDOBS.- 

 1 , JPi i -The autumn will answer, i 



next winter is favorable, but for several wii 

 pust fall planted evergreens have suffered ter: 

 by the cold, dry winds, causing in mauy i 

 total destruction. Late spiing planting, in 

 opinion, is the best. 



I with good 



Apple Roots ton Graftim.— t;,\< m 

 -(J. W. S., l/UUt VdUy, X 7 ' 

 old trees are not used by nurserymen. Obtuic 

 young seedlings, which can be had cheap of al- 

 most any nurseryman. A thin Manilla paper is 

 used for grafting paper. Tbe grafting 

 heated and put on with a brush. When cold the 

 paper is cut into strips fit for 



Ross Com 



HKMt, if sown early in a warm sit 

 iu flower late in June. Potiom 



be obtained at the bookstores for". 



xtox, N. Y., is publisher. 



0. U B 



t Bo: 



Pbar.— (G. W. B„ lake 

 cillt, N. Y.)— Is a very old variety, and is thi 

 common summer pear of Europe, Tbe fruit i; 

 large, well-shaped, though irregular, skin yellow. 

 with an orange blush on the sunny side; fleBQ 

 yellow, coarse, very juicy and sweet, but witb 

 flavor. Itipe here about first of September, son 

 times a little earlier. Liable to crack tn soi 

 localities. 



How£to Keep Obiom "Sets."— We have kept 

 our onion seed, or sets, (as they are called here,) 

 by simply putting them in a box, covering with 

 straw and dirt, as we do our potatoes. They 

 come out in good condition, if put up dry at 

 taken out early in tbe Spring, as they are liable 

 sprout if loft in the ground late.— C. G., Par 

 Co., /ad., 1559. 



r<I«. 



i Hoar, Society.— OUIcers for 



Dwarf Prolific Okiia. — Some six years ago, a 

 idy friend sent us a few seed of (he dwarf okru, 

 ince which we have cultivated no other variety, 

 nd we ore quite sure any one trying it will never 

 plant any other kind. It grows only from two to 

 three feet high, bears an immense long pod, and 

 fruits from tbe ground to tbe end of each limb. 

 W» are surprised so little is known of it South, 

 We sent a few seeds of it, a fow years ago, to 

 Messrs. J. M. Thorburn & Co.. New York, nod 

 this season received an order from them to raise 

 live bushels of seed expressly for them. The ad- 

 vantage of the Dwarf Okra over the common 

 kind is in the small quantity of wood fibre or 

 stalk, and the great proportion of pods or fruit. 

 Roasted okra seeds moke a good substitute for 

 coffee, and where tbe dwarf kind is cultivated 

 expressly for seed, thirty or forty bushels may be 

 raised from one acre.— Cotton Planter. 





Pooh, 



The 



lower classes in our great Cities, <■■ 



) have more affection lor the garden and its 

 floral produce than tbe class immediately above 

 them. Perhaps the money-making habit is not 



ihle to the cultivation of simple tastes and 

 the love of (in a pecuniary sense) the unproBtably 



lful. However that may be, we know it is a 

 fact that iu many a trading house of no mean pre- 

 tensions, the in-door garden is confined to the 

 basement floor, and the flowers and greenery 



i are ignored and banished from the parlor 



he draw ing- room, will take refuge in the 

 kitchen. Tbe conservatory may be stored with 

 old boxes and packing-cases, but Uetty has a box 

 of fragrant Migoonette in tbe scullery wiudow, 

 bouncing Geranium outside the sill of her 



WASHING FLANNELS, Ac. 



1 P. Wi77-1 noti « d at 



otion to washing flannels, en-* 



d the following ;— Uake a hot 



onp, put iu the lUooel* and It. ._.. 



les, then wash thoroughly with tbe hands - 



ready some boiling water, (soft is best,) dis- 



u little blueing, or indigo, and pour on it 



be hot water to cover tbe goodj, put 



them in aud let them remain until cool enough to 



wring. Dry in the air, and iron when slightly 



ip. rrOUOD the right side. I have followed 



mode for jears, and it has never failed to 



make them appear like new, even when almost 



entirely worn out. 



JiLtSu Beefsteak.— Druise till very tender, 

 then put over a good bed of coals for a few min- 

 ites. When cooked a little, take it off, dredge 

 ilightly with flour, and butter will finish tbewoik- 

 Dg, then add half a cup of cold coffee to the gravy, 

 lud you will find a gravy good enough for any of 

 your "leige lords," 



Crkau Cookie*.— One cup of sugar; 1 of thick 

 )ur milk; 1 teaspoon saleratus; mix very soft 

 and bake in a quick oven. 



I would also like to know through yourcolumns 

 bow to color woolen goods a dark blue, i that v. ill 

 ■) how to color brown or drab! 



DYEING HATS AND FEATHERS. 



''" '",'<■■ -'■■ ■■■■ Bo <■<■'■ Blacto.— Suppose there are 

 two bonnets to dye, one leghorn and one straw. 

 Put an ounce sulphate of iron iuto a vessel wilh 

 two gallons of water; make tbe liquor boil ; then 

 put in the bonnets, and let them boil for one hour. 

 Then take out the bonnets, and hang them on a 

 peg to dry. When dry, rinse them iu cold water. 

 This part of tbe process of dyeing is called mor- 

 liquor being termed the mordant. 

 After the bonnets are thus mordanted, the mordant 

 most be poured out of the boiling vessel, and two 

 gallons of clean water made to boil in its place , 

 into that liquor put half a pound of gall nuts- 

 broken— and half a pouDd of logwood, together 

 with the bonnets, and allow the whole aguintoboil 

 for one hour. Then take them out of the hot 

 liquor, and hang them to dry as before, when they 

 Wilt be of dusky brown black color. 0', 



because the chip takes the dye easier. The final 

 process is to size or stiffen the bonnets, and put 

 them into shape. This operation requires two 

 ounces of best glue, put into two quarts of cold 

 water overnight, and next day completely dis- 

 solved by boiling. When the glue is melted, strain 

 the liquor— then called size— into an earthen ves- 

 sel, [nto this put the bonnets one at a time, till 

 thoroughly soaked. When the bonnets ore taken 

 out of the liquor all superfluous size must be 

 Sponged off. They are then brought into shape 

 as tbey gradually dry, or they may be dried on a 

 block. After this siring process the color of the 

 dye is improved, and becomes black as jet. 



To CUan ondS*-2i$ Stack ftottsrfc— Feathers 

 that have become rusty in color may thus be re- 

 stored:— First, well wash tbe feathers in soap and 

 water, using the best mottled soap, and the water 

 scalding hot for the purpose; then thoroughly 

 rinse in clean water and dry them. Next, take 

 half an ounce of logwood, and boil in a quart of 

 water. When scalding hot, put in the feathers, 

 and there let them remain till the liquor is cold, 

 alter which rinse them in cold, clean water, and 

 put them to dry. Finally, rub or brush over the 

 feathers the smallest portion of oil, which simple 

 operation brings out the glistening jet appearance 

 in a remarkable manner. If you draw a long 

 strip of paper between the thumb and a blunt pen- 

 knife blade, the paper will curl up. Feathers may 

 be treated in the same way, using only such tender 

 care as may be expected to be required in " touch- 



MISS MABTTNEAU ON COOKERY. 



hat is to be done, for cooking does not i 

 ature, nor even ordering a table ]>j obsi 

 V The art must he learnt, like other art 



proper inetruotion. 

 schools of domestic 



teach their daugbt< 



M.Vlrel 





t of men 



from auotber, u 



in the everyday way and for guests. Thus much, 

 then, every girl should know, from childhood up- 

 ward. A little practice of observation in the mar- 

 ket I would Boon leach a willing learner to distin- 

 guish prime articles from inferior kinds, and to 

 know what fish, flesh, fowl, and fruits are in Sea- 

 son every month in the year. We have seen ladies 

 buying pork under s sweltering summer sun, aud 

 inquiring for geei 



, skinny rabbits in May, 

 ■sou of mackerel, herrings, salm 

 r of l'-n pass over unused. — On 



nd letting 

 a, and all d 



H 



lj.m. Potatoes.— The Irish method of boilin 



potatoes, for obvious reasons, ought to be as goo 

 ly, Here is the pructice adopted by many < 



that ilk, and not a few besides:— Clean wash tn 



potatoes and leave the skin on; 

 atertoa boil and throw them 

 liled soft enough for a fork to 



irougli them, dash .some col,;] ■.■,;. 



t the potatoes remain two minute.', and iheup 



■■ 

 id lei the potatoes remain over a slow Eire till I 

 "sun is cvupiiriitfil ; iik'ji peel and set them o.. 



tbe table in uoo.icpi th^l. I'.nsloes ui a goou kind 



thus cooked., i ill nlwavs bes*eet,-l. . 



A covered di&h is bad for potatoes, as it keeps llio 



• V^j i ^ 



