OCT. 16. 



MOORE'S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 



335 



QttM M (Sawfai. 



THE PEAK. 



.pinions of others to {he 

 contrary, we tbink ours is destined to bo the great, 

 em pear growing country In tbe world. This fruit 

 is peculiarly adapted both to our Mil and ell mat*. 

 and succeeds North and South. East and West— 

 Those who have read the proceedingsof tbe Ameri- 

 can romologleal Society, as reported in our col- 

 umns must bate been struck with the favorable 

 reports from so largo en extent of country. In- 

 deed, several elated tbat tbe pew was more certain 

 than almost any other fruit cultivated. A few days 

 hlnco we were honored with a visit from W. Wool- 



• Creek Jour 



b tbotwbilo t 





of several past winters bad Injured not only tbe 

 apple crop, but destroyed very many bearing trees, 

 the pear trees had not Buffered in tbe least, and 

 every year he had a good crop of Bartlett and 

 other pears in bis gardeD, as did others who planted 

 trees and gave them decent care. 



L. E. Bsrckmans, the Belgian Pomologisf, who 

 is now growing pears in New Jersey and Georgia, 

 and wbo ia conversant with tbe state of pear cub 

 tore both In this country and Europe, told us a few 

 days since tbat the finest exhibition be ever wit- 

 nessed was that made the present fall by tbe Mas- 

 sachusetts Ifortirultural Socitty. He could select a 

 collection from tbat exhibition and Boccesafcjly 

 challenge tbe world to equal it. 



A correspondent writes us: — " R. B. Warren, of 

 Alabama, Genesee Co , N. T , informed me recently 

 that a little Ave year old tree of the Brum Gijfard 

 pear on quince, bore this season 135 pears, which 

 he sent to New York, as an experiment, and sold 

 them there for $4,72. I have seen the trees of this 

 excellent summer pear yield the most abundant 

 crops. Mine sold this season In Rochester readily 

 at $4 per bushel, to the grocers and fruit dealers." 



Toe Bartlett on Quince. — It is well known 

 that the wood of this pear does not make a very 

 good union with the quince, yet we often see very 

 fine trees, bearing well. It is not, however, n 

 variety that can be recommended for culture on 

 the quince. Some remarks having been made at 

 the last meeting of the Fruit Growers' Society of 

 Western New York, unfavorable to tbe culture of 

 the Bartlett as a dwarf, Austin Pinnby, an expe- 

 rienced oultivator oi Clarkson, in this county, 

 replied that "be bad growing some fifteen hundred 





1 that i 



fruit could be grown on an acre of ground planted 

 with dwarfs, than on tbe same ground in standards. 

 Be would always grow tbe BariUti as a dwarf. 

 Had tbem nine years old, tbe trees strong end 

 healthy, and bearing well. Tbe fruit from dwatfa 

 is much the finest. He can get readily S3 per 

 bushel for Bartletts from dwarfs, but only about 

 half that price for fruit from standard trees."— 

 Benjamin Fish, of Rochester, had dwarf Bartletts 

 growing tbat yielded him one and a half bushels 

 of fruit the last season, and nearly aa much for sev- 

 eral seasons past 



HEW YORK STATE FAIR. 



Is other pages of this number will be found a 

 pretty full report of tbe other departments of the 

 Fair, and below we give some notes on tbe Fhttit, 

 Flowers, and Vegetables. The Society was very 

 fortunate in tbe time, so far as tbe weather was 

 concerned, but it was too late for a good enow of 

 Fruits and Flowers, The eeasorj, too, has been un- 

 favorable. The apple crop is almoBt a failure in 

 tbis section of tbe State, and It was loo late for a 

 good exhibition of peaches and plums. The fall 

 Mowers In 60me sections had been cut off by frost, 

 and the Dahlias have not done so poorly in a score 

 of years. Then, the nuiserymen had jutt com- 

 menced their fall business and could not give the 

 matter tbat attention which tbey otherwise would 



The displiy of frolt waa exceedingly small; in- 

 deed, we never saw so poor an exhibition al any 

 State Fair. In tbe Nurserymen's Department there 

 were only two collections of fruit, and these were 

 very fine. Thorp, Smith .t Hanchbtt, of Syra- 

 cuse, exhibited 165 plates of Pears, 82 vaucties of 

 Apples, S9 of Plums, and some plates of Quinces, 

 Melons and Grapes. Ellwangbr &, Barry, of 

 Rochester, presented 147 plates of Pears, :i (raxie- 

 tieB of Ploms, and a dozen of Eea'a Mammoth 

 Quinces. E. C. Fhost, of Schuyler 

 ited three platea of Apples. This comprised all 

 the fruit shown in the Nurserymen'a Department, 

 except about a dozen plates of grapes by G. E. 

 TtYOKMAH, of Chautauqua county, and Dianas ond 

 Rebeccas by Uroo embank, of Hudson, and 

 melons. 



In the Amateur's Department tbe display 

 little belter, the apples more in number and 

 in qoality, but the pears 

 Hue. In all wo oounted over 200 plates of applt 

 ■Ions J. HorrgR, of Onondaga Valley, exhibited 25 

 varieties; Geo. Cross, DeWitt, Onondaga Co,, S3; 

 A. G. Owen, Big Flats, liQ; W. P. Otley, Phelps, 

 13; G.NoTTiNmiAii, Syracuse, 12. These were also 

 I collections. Several small col- 

 ' were shown, numbering in all 



ty plates. As a genera] thing they 



I grown, bat m aD y spec! 



Iv'i IbiQS ' 



collections were improperly named, and we 

 very glad to see the Committee doing good 

 service to the exhibitors by correcting the 



we were pleased to see a do»n pUu B of „"* good 

 specimens, /?,„„ Claud, <U B«wry,b*lng the best 

 shown. NiMplateaofiWA- wercexfciwierj.but 

 ixtremely poor, as might bo expected 



ii ik t.ij 'j;i;r; i;< >sc it. \i;. 



the request of an intelligent Fruit Grower of 

 Western New York, wbo presented us with a dozen 

 Bgniflceut Beurre Bine Pears, we have had an 



:o. This pear, onr fiiend thinks, is not appreci- 

 ated by the fiuit growers of the country, or it 

 would bo aa generally cnltivated as tbo Bartlett 

 and Flemish Beauty, as a standard. It does not 

 succeed on the quince, unless double worked. In 

 fall of 1853 wo saw this pear at Boston, in com- 

 tion with the Beurre Die/, end other fine sorts 

 for tbe prize offered for the best autumn pear, and 

 eived, as it seemed to deserve, the first pre- 

 , We thought then, as it became known It 

 would be popular, and since tbat lime we have 

 alwaya noticed it as being fair, smooth, of good 

 id excellent quality. Tbis pear bears regu- 

 larly, never rots at the core, and the fruit hangs on 

 se remarkably well. It is very rare to find a 

 aen blown off. The stem in tbe engraving 1b 

 t than in most specimen?. It is recom- 

 mended by the American Penological Society, 

 for general cultivation, and we introdnco it with 

 pleasure to the special notice of onr readers as a 

 pear well worthy of more attention than it has re- 



ceived. We give Mr. Downino's descriptii 

 lire: "The Beurre Bosc is a pear to which we give 

 our unqualified praiae. It is large, handsome, 

 regular bearer, always perfect, and of tho highest 

 flavor. Itbearasingly.andnot in clusters, looking 

 as if thinned on the tree, whenco it ia always 

 fine size. It was raised in 1609 by Van Mors, and 

 named Beurre Bosc, in honor of M. Bosc, a 

 tingniahed Belgian cultivator. Having also 

 received at the garden of the Horticultural Society 

 of London under the name of Beurre Bosc, Mr. 

 Thompson thought it best to retain this name, as 

 less likely to lead to a confosioa with the &Wm«, 

 adlstinctfruit. The tree grows vigorously; shoots 

 lung, brownish yellow. 



" Fruit large, pyriformed, a little uneven, 

 log long and gradually into the stalk. Skin pretty 

 smooth, dork yellow, a good deal covered with 

 Btreake and dote of cinnamon russet, and slightly 

 touched with red on one side. Stalk, one to two 

 inches long, rather slender, curved. Calyx short, 

 set in a very shallow basin. Flesh, white, mi 

 very buttery, with a ricb, delicioua and slightly 

 perfumed flavor. Ripens gradually from the Inst 

 of September to the last of October.*' 



though they were not 

 "well-grown," they 1 

 much to theexhlbitic 



The Floral Department was almost a failure, and 



ie Btraogo spectacle waa presented of a Floral 



Hall almost without JlOKert. In the JVunerymen'a 



Department there was but one collection shown, 



that by Tdorp, Smith & ELutCHlTT. We had 



the bettrt to look upon it, so lone and desolate. 



n of Flowers for exhibitions, 



wauling— only about a dozen specimens being 



there. Tbey had a very fine display of Verbena^ 



one hundred varieties; a large list oi Hosts, 



(perhapa loO,) but they were not in a fit condition 



oir, some very good Petunias, and a few 



laiheAma! 

 •orse. Mrs. ' 



'l Departm 



■: NamLF.u 



L i ho n 



s Kill 



■ti, tut-\ 



of a score of Fairs, and who has made a good ex- 

 hibition at every Fair we have attended, we believe, 

 for many years wan there, and made as good a 

 show m possible, though it was far iuferior to her 

 usual exhibition. Hamilton White, of Sjracuse, 

 presented a collection of Hoses, cut Floieers, a few 

 very good Aster* in pots, a box of Panne?, end a 

 seedling Phlox. This comprised tho substantia of 

 the Floral exhibition. 



and partially decayed, that in ordinary 

 one would think of eating. About half a dozen 

 pUtcaof Quinces were abown, the beat by E. 

 H*v\varh, of Rochester, and some nearly us good 

 ■gfj Co. There 

 was a tery goo j co lJec'i ■: 



ripened and Catauba* nearly aa, with 

 many of tho newer aort*. Hamilton ffxni of 

 Syracuse, made a line show of Foreign Grapes, 1* 

 varieties. They attracted much attention, and 



Quito u large show of Vegetables was made. At 

 the entrance to the Hall devoted to tho exhibition 

 of vegetables wa9 the Vtgttabk King, a very good 

 representation of a man and ingeniously made en- 

 tirely of vegetables, with a regular /... 

 Some very good Pumpkins were shown, und a few 

 good Winter Squatha. Tbat old mammoth Mexi- 

 can Pumpkin waa exhibited in good numbers and 

 of large sizs aa Bquathtt, and we saw plenty of 

 people giving a penny each for tho seed". We 

 suppose tbe seed of a really good Winter Squash 

 would not have sold for a penny a hundred. We 

 counted over fifty bosket) of Potatoes, many speci- 

 mens looking very good, but of course we could 

 not jadge of their merits by their appearance, not 

 do we see how any committee could set under- 

 standingly, without more knowledge of their qual- 

 ities than is to be obtained at such an exhibition. 

 vrcro exceedingly fine especially the 

 lar ? e lU.-v. There was a pretty large display of 

 but we noticed only two or three 

 good flower . The Celery was miserable— not a 

 stick shown was worthy of a premium, or worthy 

 a place in the exhibition. Satti Potatoes grown 

 in the neighborhood of Syracuse were large, and 

 appeared tolerably good, and Bome from Long 

 Island were One. Lima Beans were poor; only a fow 

 specimens were shown, and they were not what 

 they should be at this season of the year. We fear 

 our vegetable growers are neglecting this delicious 



bean. Tomatoes were in greot numbers, and 

 that conld be desired. The Bhow of Tunics \ 

 very poor. One gentleman was exhibiting a white 

 pole bean, probably tbe old Cast-Knife, t 

 Wind; or Bean. The Windsor belongs to the family 

 of English Field Beans, and this class is fully de- 

 scribed in the Roiul of May MA, the present year. 

 A goodly number of Beets were shown, very well 

 grown. Of Cabbage there was a email show, i 



FEUIT RECEIVED. 



We are somewhat behind in our acknowledg 

 menta of specimens of fruits sent us by our friends, 

 Revc-r.il weeks sinco we received a box of what If 

 called the Canada Wme Grapt, which we have be- 

 fore spokea of in the Rural, and also a bottle of 

 wine made from It this season. The grape 

 native, sharp and harsh. If productive, as repre- 

 sented, it may do well for wine, but will never be i 

 good table grape. The wine wa3 too new to decidi 

 as to its character, though tome judges pronounced 



varieties. Isabellas, very fine, 

 mi ring one inch In diameter. They were not, how- 

 ever, as well ripened aB smaller specimens we have 

 had here. Concord, ripe, snd about the sizeof Tsr 

 bellas, as ordinarily grown. Catauba, good speci 

 mens, but not ripe. Anna, a while grape, like tbo 

 Catawba, in every respect, except color. Dela 

 ware, thoroughly ripened and delicious. Hyde' 

 Elba, a black grape smaller and earlier than lb 

 Isabella; its earllness being its chief merit Re 

 betea, ripe, and excellent Clinton, very fair, am 

 Diana, line, large cinders, and well ripened. Tb 

 whole collection was placed on exhibition at lb 

 late Fruit Growers' Meeting, and was verymnch 

 Admired. 



Chenango Strawberry Apple from Samuel & 

 Abdott, ol Hamilton. Madison county, n light red, 

 beautiful lookiog apple, something like the Gilli 

 flower In form, has beeo exhibited hero hy differ- 

 ent persons, nodcr different names, but latterly as 

 tbe Chenango 6 

 eaten just at tbe right time, but soon becomes 

 worthless. Mr. A writes:— "this apple Is supposed 

 to be a seedling originating In this valley, and 

 far as 1 can learn Is cultivated little beyond this 

 Immediate neighborhood. The tree la a strong, 

 fine grower, forming a fine round head, with broad, 

 light green leaves. The bark is smooth and yel- 

 low. Here it is hardy, and no variety bears a more 

 uniform or abundant crop. It Is a fine looking 

 apple long before it ripens. It ripens in sue 

 fcion, all through September. If it has a fault 

 thut it will not bear transportation, and w 



i pluck and enjoy them as they n 



Itabdta Grapes of the finest quality, from Alvin 



Wilcox, of Wert Bloomfjeld. After all, there is 



nothing much better in tbe grape line than well 



■own and well ripened Isabellas, — so we aorae- 



dbb think when we have such specimens to eat 



those presented us by friend Wilcox. 



Also, habellas perfectly ripened, from Mr I. Hit- 



tun, of Big Stream Point, on the border of Sen- 



ia Lak?. Mr. H., who 1b a very intelligent onltl- 



itor, has a fine vineyard only three years old, 



which already produces abundantly. 



hmsilt 



BREAD, PODDIHG, CAKE. 



Mbsbrs. Ens : — Having read and tried a number 

 of the excellent recipes that have been published 

 Rural, I thought I might send a few which 



HORTICULTURAL HIHTS. 



Tbanstlanting Trees.— There are many opln- 

 db as to the best time to t rnnsplant trees. We have 

 done it Bncessfully at different seasons; and from 

 experience and observation have come to the con- 

 clusion that it makes but little difference if it la 

 done after tho sap ceases to flow In the autnmn, 

 and before it starts in tbe spring. It is considered 

 that hard and somewhat rocky land is tho beat for 

 apple trees. This is doubtless correct, but apple 

 trees may be advantageously grown on light and 

 evensandyland. Insoil retentive of water. perhapB 

 it would be better tu transplant in the spring. Trees, 

 however, set in such soil at any time should have 

 ample drainage, and tbey should be set very 

 the surface. One reason why trees do not 

 forward more rapidly is, they are set too deep when 

 they are transplanted, and this, ton, wo believe, 

 one great cause of disease in runny kinds of tre 

 Tho influence of tbe atmosphere and the watmth 

 of the sun is aj necessary to the health and ' 

 oub growth of trees as they are to the germination 

 of seeds. Heavy, flat stones placed around the 

 of trees, will serve a double purpose by protecting 

 them from the scorching rays of the summer e 

 and drouth, and prevent their being blown o\ 

 by strong wind?. A good broad mound thro 1 

 around tbe trees will be a safe-guard against fro 

 ing, and serve to shed the autumnal accumulation 

 of water. It will also be a protection against mi 

 girdling them or gnawing at the baik. 



Shads orFrottTrebs do much better set ont 

 north aide of a hedge or wall than they do on the 

 south side. The reason is that, on the aout 

 the snow melts off early in the spring, and t 

 begins to circulate before the eevere frosty nights 

 are all gone; consequently the sap gets chilled and 

 tbe growth of the tree i^ retarded if its life is 

 destroyed. On the north aide, the snow rem 

 and all the functions of tbe tree lie dormant, until 

 they are warmed into life by the Btmosphere, then 

 they "go ahead" rapidly. 



All uantubs for froit trees should be those 

 termed cold,— that is, those that have been 

 posted with muck, and decomposed before u 



FRUIT TREES IR OREGON. 



Ebb. Rural:— If yon have no objection, 1 will 

 give you some information about trees here 

 Oregon. The soil and oliniate here is so diUen 

 from that of the States, that we are compelled 

 adopt a mode suitable to them, or fail in formi 

 hardy, tough and durable trees. High-headed 

 trees, with naked bodies, have proved 

 Trees with forks, split with the weight of the fruit, 

 and the wind twists and blows them to pieces,—; 

 that we discard forked trees. Thickly headed tre. 

 are bad, because they do not ripen their fruit well. 

 Tbe fruit is too much shaded, 

 not get at them. The sun a 

 important elements in the growing and ripening 

 of fruit Tho air we have, however, 

 fally on tho leaves, for those leaves on the outside 

 of the limbs, where the fresh air comes indirect 

 contact with them, are of a dark green color, and 

 not pale, like those inside. Hence the heads should 

 be open enongb for the air to circulate perfectly 

 among alt the leaves. Tbis la very important- 

 The fresh air and warm sun acts powerfully npou 

 the leaves, causing them to elaborate the sap well, 

 sendlDg It hack In a proper state to form wood and 

 fruit. And, again, the rain and dews should have 

 free access to all tho leaves. This < 

 where the head is dense. The ctrth for 

 here, should be rich in ail the elements neceseary 

 to form healthy trees, — dry, so aa not to surfeit the 

 roots with moisture — and mellowed deeply, 

 enoblo thein to ramify and extend nil rounc 

 These conditions are absolutely necessary in order 

 to have line trees iu On g< i 

 Open heads, gives the trees all the life invigorating 

 qualities they want. Tba rich, dry, mellow land, 

 enables tbe routs to collect and eend van quant: 

 tiea of good fuod up to the leaves for digestion 

 to sustain both tree and fruit 



There are, also, secondary conditions necessary 

 to be dwelt upon. As a cultivated * 

 fast, and sometimes irregular, It should be kept in 

 check by pruning; und, except when limbs need 

 cutting off, pinching, or finger-pruning, is by far 



pint of best molasses; two 

 puoofuls saleratua; one of alum, dissolved in 

 .tie botllngwater; one half teacnp shortening— 

 stir pretty thick— ginger to your taste. 



-Take a deep dUh or pan and 



butter well, peel and slice ripe tomatoeB enough in 



the bottom of tbe dish to cover, then cut bread In 



i, (yeast is better than milk rising,) a layer of 



the bread, hotter, pepper, and aalt,tben tomatoes 



and bread alternately, until the dish la filled, leav- 



g tomatoes on the top. Bake three-quarters of 



i hour. This is an excellent desert 



BrjTTSHUiLK Bbead.— Scald three quarts of but- 



rmilk at night, let it cool a little, stir in flour 



nntil It is rather stiff, when cold, stir In a cop of 



good yeast or a cake. In the morning, scald three 



quarts of buttermilk, and put in it six teaspoon- 



fuls aaleratus, (a teaspoonfal to every quart of 



this in the rising while hot and mi 

 soft u possible, u, i, 



., 1WB. ■ 



the best Ton may by flnger-pruulng t 



here this spring by 



rol.r,\ Will Ui.YMOU),.. 



of those that suffered most 



No. 2. No. 8. 



Of N'o. 1, seldom one killed or even injured. No. 

 J, Rome killed. No. 3, nearly all killed. No. 1, is 



form. No.2,*nrf. No. 3, >- I 

 the land. No. 2, isa forked, Irregular tree; fruit and 

 winds split off tho limb?. No. 3, ia too tall, bends 

 over, and Is in every way a very bad form for 

 Oregon. The only form worth aujthiog, for our 



■■■ good 



iCaj 



ELDERBERRY WINE AND GRAPE SAUCE. 



Messrs. Eds.:— Noli dng in a late number of the 

 Rural an inquiry for a recipe for making Elder- 

 berry Wine, I here send one which is thought to 

 be very good. 



To one gallon of elder juice, three gallons of 

 water, and three pouudsof common sugar— mix it 

 well, and set away until it baa fermented. Then 

 remove the Bediment from it, and put it in juga, or 

 something that can be corked tightly— it Is fit for 



I also send you our recipe for making grape 

 sauce. Before the grapes are fully ripe remove 

 them from the stem, being very careful not to 

 break tbe ekin, then, to one pound of grapes, take 

 three-fourths pound of sugar, put them in ajar, a 

 layer of sugar and grapes alternately; then pnt a 

 weight on them, and let tbem remain until they 

 have become juicy; remove the juice, and let H 

 come to a boil, turn it on the grape?, oud proceod 

 in this way until tbe sugar ta ail dissolved. Then 

 make your pyrop boiling hot, put tbe grapes in, and 

 boil on'tl done. Skim them out, and boil the 

 syrup until it becomes tbe consistency of molasses, 

 and your eauce ia dcrtf. 



Canoga, N. V., 1858. ■* F-A"«a*B Daccht: 



Eldbhbbhbt Winb. — For the ** n6St *»' f 16 

 renderaortheRrRA^8endthefolIott.' n S r6ci P efor 

 making Elderberry Wine, which is an ext'* Uwi * "" 

 tide :— To 1 quart of elderberry juice, add 3 q."* 41 * 9 

 water, and to the l quart", add 3 pounda of sugar; 

 1 ounce of root ginger; J ounce of cloves; i 

 ounce of allspice. Boil the wine, and akim off 

 what rises — when no more Bcum cornea to the ant 

 face It is boiled enough. When nearly cool, ad. 

 some good yeast to cause it to ferment, and put t 

 a cask— the cask must be kept full to allow th 

 fermentation to pass off— when done fermenting 

 cork up tight. It is best to boil the spice in i 

 small quantity of wine, and add it after tbe win. 

 is skimmed— Adam Jones, Plai/-fieii, HmaruJl 

 Co., fit£,186& 



A CoanCB for tbe Girls.— The column devot- 

 ed to baking and cooking recipes in the Rural, baa 

 received a due share of my attention, and I per- 

 ceive that quite a number of young ladles are 

 more or lees expert in various mixtures of eggs, 

 sugar, spices, butter, floor, Aft, &c, y'clept cake, 

 which, If people choose to mix and eat, I shall not 

 object; but, if ever I should choose a wife, I should 

 like to have her know how to make good, light 

 dnmpIiDgs, of apples, cherries, grapes, &G. Now, 

 if any young lady will furnish a recipe for light, 

 boiled or steamed dumplings, I will get my land- 

 lady to try it, eat, pronounce judgment, and, if 

 good, come down to see her forthwith, capiu hand, 

 — Sylvancs, Bttrtown, N, V. 1868. 



Packing Bctter for Wistbr Usb.— In a late 

 Rural, P. E. N. S. wishes to be informed of tbo 

 best method of packing butter for winter nse. I 

 will Bend him one that I think the best Take a 

 wooden cask, or ball' barrel, liU about half full of 

 cold water, then put io salt sufficient to make a 

 strong brine. Let it stand a day or two to fettle, 

 and skim off what rises on Ibe top. Work the 

 butter thoroughly in rolls of from 8 pound and a 

 half to two ponndi", put them in the cask, placing 

 a weight on them to keep them under the brine. 

 I have pnt down butter in tbis way in May which 

 kept Bweet and good until the next year In June, 

 — Hattib A., St. Jo., Mi'!-, !*■'■:?■ 



Preserving Cithoks.— Herewith find a reoipe 

 for preserving Citrons which I know to be good. 

 Cut the citron In pieces, about two inches square, 

 (be particulor to get the needs out,) then put them 

 in a stew-kettle with a suflicient quantity of water 

 to cook tbem tender. When done, to each pound 

 of citron, add one-half pound of good white sugar 

 —raisins and lemon are an Improvement— boll all 

 together over a alow Qw. When the ciiron looks 

 clear, n!tim it out, and simmer the syrup until of a 

 anfflcient thickness to keep.— J. M. r , 



To Color Cotton (Jrben.— For 3 pounds of 

 ninth or yarn, take 1 pound of fustic; 3 ounces of 

 logwood cblpa; J ounce of blue vitriol. Roll tho 

 fustio two hours, and tho logwood the unixe— both 

 in brass— then pour together, add the vitriol pol- 

 iced, bring to a boil then put in tho cloth pre- 

 viously wetting in soda, After removing from 

 the dye, put in suds again. This makes a beauti- 

 ful color.— Farmer's Uavoiitsr. 



I..TCK 



I tell c 





ollmate.lsthatof No. 1 



A. P, DAVU 



light-colored wool delaines i 

 color\hem a bright bloc, where ;hey were previ- 

 ously a light blue? 



Lemon juice put on cloth, with the addition of 

 a little aalt, and placed in the sun, will toko out 

 ink spots.— Miss Cobnut m , I 

 1858. 



