OCT. 30. 



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



351 



Qttknxi mi <&*tit*. 



PMFIT8 OF nvn CTTLTTJEri 



Bltow we give an article from one of the most 

 experienced pear grower* In Western New lork. 

 Report* from experienced gtowere we like w pub- 

 ll.h whether encouraging or otherwise. We want 

 the Unth, the whole troth, nod shall give oothtog 

 bat the truth »o far m we are able to Judge 

 BoTIY•B«I<**■wobJ•« ut < >,OIB * oflhe6Ulem * n, " 

 of extraordinary profit* 1b certain case*. In Presi- 

 dent Wilms'* Andrew, and in our own and other 

 Journal*, and compare* it with the mulberry and 

 other excitemenl*. ustag the following language: 



"All are familiar with the oft-repeated accounts 

 of immense profit* to ho realised from the soccees- 

 fal eultare of various fralts and plants. Not many 

 year* ago, the growth of the mulberry and the 

 raising of eilk worms throughout the United States 

 was to enrich every Individual who engaged in the 

 work; and very recently the growth of the sugar 

 cane was to afford similar remuneration to all who 

 raised this Important agricultural product. The 

 pruQU of grape culture in the West have been 

 rated at the most extravagant sums per acre; and 

 the culture of the raspberry for the New York mar- 

 ket has yielded Immense results. Bat all these and 

 many other garden products have failed t« satisfy 

 the desire of many of those who have engaged in 

 their culture with ft view to the accumulation of a 

 rapid fortune, and they have become quite as much, 

 If not more, neglected than If no such fabulous 

 statement* had ever been made. It baa been dis- 

 ci truth whatever In these 



where great results have 







» 1.1 n r 



I Lbs 



n nj , 



r, laTJ ■■ 



f them andi the e* 





large portion of the ITwarf Pear tree* that 

 ive been planted duriDg the laat few year*. 

 With * choice of varieties which experience 

 alone con enable us to make, with certainty of 

 greatest success, and with well grown trees on the 

 be* of slocks, I am led to believe that after the 

 Uees have been set five or six years we may grow 

 Dwarf Pears that are worth from $10 to $25 per 

 barrel at lei* labor and expense, and with a* much 

 certainty of a crop, a* we can potatoes, that are 

 from 75 cents to $2 £0 per barret. Let those 

 who prefer to grow potatoe* or grain cropa ex- 

 clusively, do so, but I apprehend that many are 

 already beginning to anticipate better results from 

 Vsborotherwise directed. and I have fall confidence 

 X they are not mistaken. T. O. Yxouaxs. 



OBCHAKD HOUSES. 



It law 



it of c 





u England, peauhes, nectarines and 

 apricot*, will not ripen if the Uees are grown a* 

 standards, as they are usually grown with us. To 

 ripen these fruits they are trained on brick wall*, 

 in the form of espaliers, aud are kept pruned with 

 the nicest care. This of course requires a great 

 deal of labor, attention, and skill. Of late years, 

 however, houses similar to grape houses, and called 

 orr'iarJ houstt, have been erected for growing these 

 and other fruits, aud have proved very succosefoL 

 The trees are kept a dwarf form, and are some 

 planted in borders aud sometimes in pot*. 



,t they form reliable data upon which oaUlvatOTJ 

 may undertake the growth of fruit with the expec- 

 tation of the same profit/' 



Now, it does appear to ns that a man mast bave 

 more assurance than ordinarily falls to the lot ol 

 one human being, and certainly more than is of an; 

 advantage to anybody, to call in question state- 

 ments made upon the authority of honest and care- 

 ful men, without any evidence of their Incorrect- 

 ness, just because they do not salt hid fancy. Then, 

 we have no sympathy with the idea that supposing 

 the statement* to be correct, It is unwise to make 

 them public, because '"it is not probablo that o 

 cultivator In a hundred would obtain the same : 

 suits." It a farmer raises an extraordinary orop 

 corn or potatoes, or a fruit grower of apples 

 pears, by extra good culture, we see no object 

 concealing the fact for fear that others rosy be IE 

 led by expecting a similar crop with ordinary 

 poor culture. Wo publish such statements as 

 encouragement, and it never once entered c 

 bead that any one wonld be misled by them- 1 

 have too much confidence in the good sense of t 

 people to suppose they would expect such results 

 without similar treatment. Oar Agricultural Socie 

 ties offer premiums for the largest crops, and pub- 

 lish the award* in their traoanctione, for the pur- 

 pose of inciting others to strive for like results, 

 and lie officers, no doubt will be surprised to learn 



netead of do! 

 had e 



" it Ib not probable thot one oultivator in a hun- 

 dred would obtain the same results." 



Mr. 0. is very unfortunate In h)a allusion to the 

 eugar cane. We never knew that its growth was 

 promised " to enrich every individual who engaged 

 in ita culture." The sugar cane has met the hopes 

 and expectations of the most sanguine, we think. 

 But very little syrup was mado in this section last 

 year. Now, hundreds and thousands of gallons are 

 in process of manufacture. The cane has mado a 

 splendid growth, aud yields bountifully aa fine a 

 syrup as any one can desire, and the seed in most 

 cases is fully ripe. We have watched this matter 

 from Ita first introduction, and we ere now almost 

 prepared to esy what wo have not said before, that 

 it la a success. The farmers of the North can make 

 their own ayrop abundantly and cheaply, and of the 

 very best quality. We bave no sympathy with 

 humbugs In Agriculture or Horticulture — condemn 

 all we think merit condemnation — but we must 

 say that the greatest humbugs of all are those who 

 cry " humiag" at every new thing without a proper 

 examination of ita mcrite. Men cried "humbug" 

 at the Introduction of tbe cast iron plow, and of 

 reaping mathiurp, and if tbe Irish potato had been 

 introduced this year for the first time, thousands 

 would have pronounced it a humbug. 



GROWING PEARS. 



may be aballenge* t« show a* k 



i any r 







C ]■! iO.l'l t 



I stood, and yet, forsooth, 

 farmer* the pear tre* U neglected, and for- 

 almost a* muck a* Go* i* in fashionable 

 » Do not, my brethren, add to your other 

 i destruction of any trees for the want of 

 up, — do that the fore part of Keren, ber 



wna-MAima 



This subject Is now receiving * good deal of at- 

 tention. Almost every *ne with a little surplus of 

 fruit, currant*, raspberries, grapes, Ac, la attempt- 

 ing to make wine. This I* a very simple matter, 

 and yet from tbe number of Inquiries we are con 

 stantly recelving.iteeernsto be little understood by 

 tbe people generally. The process, in brief, is to 

 mash the fruit, pre*s out tbe juice, which is placed 

 in a cask where it will ferment, for about ten days^ 



an eight inch pot, by its editor, from 



Mr. Rivbbs. No houses have been erected 



country for growing fruitexclusively.lhatw 



bttion of the Genesee 



early in July last, one 



ree in his grape hoi 

 hard bouses will be 



: growing 



Althotjob much has been salt 

 Dwarf Pears, and the failure and 

 permit me to state briefly somo of my experience 

 in relation thereto. The only trees 1 have in any 

 considerable quantity, of one variety, of suitable 

 age for bearing, consists of about 120 trees, on one- 

 third of an acre of land, of the Duchess De An- 

 gonleme variety, planted out seven years ego, and 

 were then two year* old. Most of the balance of 

 my orchard, having bcon rebndded, 1b not yet in 

 bearing. This one-third of on acre has borne pear* 

 to the vn'ne of over {400, as sold. My first sales 

 were at jn per barrel; second, $14 for first quality, 

 and $10 for balance. Third, this year, when the 

 crop Is light, perhaps from the same reason that 

 the crop of apple. Is light, my first quality sold for 

 $15 per barrel; second quality $17; and third, con- 

 sisting of pears blown off or prematurely ripened. 



other crops enongh oi 

 * entire expense of cnl 

 ne, and the culture ha 

 nsnally 







give a crop of be *ns or potatoi 

 previous to the last year, has there been applied 

 over four wagon loads of manure per acre In any 

 year, and the lost year abeut twice that quantity, 

 which I am satisfied la well repaid In tbe siee and 

 quality of the frail. My best barrel this year num- 

 bered 166 pears, averaging between 13 and 14 

 ounces each, and the barrel of smallest contained 

 214, while only one barrel contained 

 pear orchard of this kind, 10 by lMeet, without any 

 other crop on the ground, may be well cultivated 

 at le*« than half tbe expense of a crop of co: 

 potatoes; Tor by going each way. occasionally, 

 cultivator, Tery " 



ecjln 



exhl- 

 ■tktiUural Society, 

 tours exhibited a 

 own on a young 

 ! many years, or- 

 as grape houses 



FRUIT TREES-A CURIOSITY- BAN KING UP. 







the ground; nothing wbatevt 

 it, but ,t U now alive, (Oot. 7th 

 pplee on it, of about medfui 



sugar, like the Catawbe, when well ripened, require 

 no sugar, but many ether sorts of grapes, and 

 most other fruit, will not make wine without 

 sagar, nor will any grape unless well ripened. To 

 place information on this subject Cully before our 

 readers, we give the following very complete 

 article, written by John A. Wahdbb, of Cincinnati, 

 where wine-making is a business of importance, 

 and originally published in Emery's Journal 0/ 

 Agriculture. 



Voltage. — The gathering of the grapes should 

 not be commenced too early, an error into whioh 

 many persona are often tempted. The process of 

 ripening continues, In the more complete soften- 

 ing of the pulp, and the formation of saccharine 

 matter, after the coloring of the berries bos given 

 the appearance of maturity. Experienced vine 

 dressers are becoming more careful to avoid hur- 

 rying the vintage too early, and rind tbeir advan- 

 tage in the richer product of juice. Tbe vintage 

 is obtained by cutting tbe ripest bunches with a 

 sharp knife, bo as not to bruise nor crnBb the 

 grapes,- which are collected in baskets, and trans- 

 ported to the press bouse, where they may be 

 spread out upon shelves until a sufficient quantity 

 is obtained for a pressing. Some persons, 

 allowing their grapes to became perfectly 

 spread them, when gallieieM, upon well v»" jtihiti ■■! 

 bins or trays, or upon Btraw, where they 

 evaporate Hie excess ol water; aud thus the 

 produced from them will be richer in sacobarine 



Sorting the grapes is necessary to the prodi 

 tfon of good wine. If, from want of care in ga 

 ering and transporting, any of the berries ha 

 beeu crushed, or even broken from tbe sterna, tb 

 should be removed, unless tbe grapes are to 

 diately put upon tbo press. All green 

 imperfectly ripened grapes should also be 

 pressing, and great caro should 

 taken to reject any that have tbe bitter rot 

 Other form of decay, aa this seriously h He eta the 

 future character of tho wine, Some prepare the 

 grapes for the press by n'eromlng them, for which 

 purpose a coarse bicto t* uotd, upon whioh the 

 bunches are placed and rubbed from side to Bide 

 with a piece of board, so that the grapes are push- 

 ed through and tbe stems retained. It is supposed, 

 however, that the tannin of the stems b of service 



dfashing the grapes is considered a necessary 

 a large press is nsed. When 

 , beater in a 

 11, consisting of double rollers, 

 apes as tbey are received from 

 in the en graving, 



»c*ive and equalize the 

 aetlon of the screw. Great power may be had with 

 a lever applied to the follower of this screw; and 

 by tome simple contrivances this has been much 

 increased. The pomace is reduced to a dry, flaky 

 moa* stem* and seeds, when (he pressure ha* been 

 well applied; and this is then called the "mare," 

 (cheese,) and may be wet and mixed with the In- 

 ferior crape*, and again subjected to pressure, to 

 make vinegar; or tbe mate may be allowed to 

 ferment, preparatory to the manufacture of brandy, 

 itly thrown away, however, or returned 



or grape Jnloe, 1* conducted from the 

 press by conduit*, when the press I* ever the cel- 

 lar, and led into tbe cask* for fermentation. The 

 cats* should be perfectly clean, and the practice 

 of "stumming," *r burning sulphur, ta generally 

 pursued. Paper is prepared by being dipped into 

 the melted sulphur, and a small piece of thia Is 

 burned within tbe cask for the purpose of fumiga- 

 tion. The cask may be of any size, from that of a 

 whiskey barrel up to a Heidelberg tun; but a con- 

 siderable quantity, the result of one pressing, say 

 300 or 400 gallons, is generally put into one oask. 

 The oommon estimate is font gallons to a bushel 

 of grapes. 



Fermmitition commences soon after the must ha* 

 been pot into the casks, unless the cellar be very 

 should always be placed In a 

 1 eqnable and low 

 1 should be estab- 

 and parity of the 

 sary. Tbe fermen- 



Mf. .■■.,; w,d 



t MrlW 1 





toofcol it pre** 



be lighter, just 



The alcohornei 



growers. Is so arranged aa to show also the 



of augar present in the juice or must, which I* an 



indication of it* value or richness. Th*sug*rsdds 

 instl* valuable 



In proportion to the weight It indicates when Uled 



by the wine scale. 



vines may be made to suit certain palates 

 ! sugar to the must before fermentation, 

 Jusi Jered inferior to good dry wines; and 

 RTft»e properly ripened and well mono- 

 should have any foreign odmlxtore what- 

 preparation of good pur» wine, and 



1 vtntilat 



ne cellar are absolute!; 



a temperature of 60 c to 

 ihthe gluten present ii 



(i 01 V., which, combining 

 the juice, changing the 

 the fermenting process 



. Unit I 



I. HUH 



; of 







"fine." There escapes at the same time, n largo 

 quantity of carbonic acid gns, the product < 

 mentation, and this enables ns to regalai 

 force aud rapidity of the process by an art 

 mem of tut: bung, which may be loosely pot 

 left open entirely; or it may be arranged sn 

 oonduct the prooess nndur a graduated pressnro 

 by (he DM of the tube bung opening under 



'.- other should ben 



Man .««.— Will you please Inform me throngh 

 ~- mship of yonr valuable paper, the best 

 young maple* for 



ode of. plantii 

 shade trees?— J. W, Victory, Oct., lbatt. 



RiuABxa— Plant either In the fall or ipring. 

 Get good young tree* that havo not grown up 

 crowded, or in the shade. Take them up carefully 

 so as to Injure the roots as little a* possible, plant 

 them well In a good soil, and cut the tops back 

 close. For more full directions on the subject of 

 planting treea,*ee lost number. Before the weather 

 gets warm next summer, throw a bushel or two of 

 n-'fuBe stuff over the root*, to keep the ground cool 

 and moist, so that the young root* that have not 

 fairly recovered from removal, may not anffer for 

 want of moisture If the season prove* unusually 

 dry, and ony of the trees show signs of flagging, 

 give such two or three pails of water. Do this, 



ood not two in a hundred of your tree* will die 



In answer to other inquiries wo will say that, a* & 

 general rule, all trees may bo transplanted from the 

 time of the foiling of the leaves until the bud* 

 start In the spring. And oil seeds of trees may be 



Crow Swbit Apple.— "J. R.," of Hocking Port, 

 Ohio, inquired in a late number for the Crow Sweet 

 Apple. A correspondent »aje, "the Crow Sweet 1* 

 an old variety iu N'ew England. It is a dark-red 

 apple, from small to rutdium site, uuually very pro- 

 lific every second year; keeps remarkably well aa 

 to time, lasting often till Muy, but by that t 

 loaes all Its juice and flavor, being but little better 

 than chips. It is not worthy of general cult 

 lion, 11a in early winter there are many butter 

 apples, and when others are gone thia la good i< 



is 16 Baldwin 

 No bark has 

 which is three or fc 

 appears dry and dead at the surface Verily that 

 ursned the path of duty and of 

 r difficulties and discouragements, and 

 I and perseverance worthy of the great 

 hich it is engaged. Take notice, I do 

 lie mice nor their industrial pursuits 

 general or particular. I had rather have them in 

 rib than the orchard, for this Is the only 

 j 40 or 60 which received their special 

 attention that either lived or hua homo fruit 

 Last fall 1 called upon my friend Lewis E. 

 inn. of Livonia, daring his absence, and Invited 

 myself to 11 good dinner at his house. I noticed in 

 jmriii-nlar the neal and proper 

 had btmktd up bis young fruit trees, and I resolved 

 that I wonld go home and build Bmall pyramids 

 round mine. I bad some potatoes to d(g/fr#f— 

 some corn to husk — some fence to fix — some — 

 vaitrr an,! frvitt — alas, poor trees, victims to B 

 "convenient season." No; luck was on my side, 

 — spring came and the trees wtre safe, — the mice 

 had beon generous,— poor Smith bad piled up his 

 dirt for nothing— never mind it. Surra— just do the 

 same tiling this fall, and I will bear you company, 

 corn or no corn, potatoes or no potatoes. Only 

 think of it,— a long winter at the mercy of tbe 

 mice— insatiate gnawers! — who for a little qnes 

 tloiiable bark, {as Cablylb would express it) make 

 our palates void of luscious sweets for long years 

 to come. Trust them not; they may bave a turn of 

 amiability now and then, but take them on the 

 average, and their tender mercy la cruelty. Let 

 them have no grass or rubbish near the tree to 



about the trunk fifteen inches high and two feet 



Yon may think that yon will tread down the 

 ■now hard around your trees and head off the ene- 

 my in that way, and you may not do it, or you may 

 have to do it several times. Shoveling up the 

 earth, and shoveling it down again loosens the 

 soil and helps yon In the cultivation of the trees. 

 A man pays the insurance company liberally to 

 guarantee the safety of his house from fire — the 

 mice do more damage to young trees than the 

 fire does the houses in the rural district*, you can 

 IU trees a* cheap as yon can your 

 honse, and in as safe a company. 



Farmers have made the cultivation of fruit incl- 

 ldary to their other bualne**— sure 



"Treading 



thU country, though in some parts of Enrope it is 

 still pursued. TbemostperreotcleunlineaBshould 

 be observed in nil the processes of wine making; 

 and with this view tbe grapes are broken in a 

 machine constructed for the purpose, or some- 

 times passed through a cider mill, when the mashed 







to get n 





n properly attend 



stto be nr Reeled, 

 tine whole world 



not) put upon the press, < 



desire of the vine dressi 

 high colored wine, as tt 



grapes are either e 



allowed to lie in tl 



time, according to 



to produce a light 



coloring matter, which is in the st 



effectively obtained by ita maceration 



Sometimes the mashed grapes are eve 



remain in the vat until thoy nndorgo fi 



which is called "fermenting in the 



i8 of Franct 



then the 9 



1 thus acquired, the wine 

 ro highly colored. The 

 nd Bpain are prepared in 

 la allowed to go on until 

 9 tho top and crack with 

 crimed by fermentation, 

 :iff from thu lower part of 



The Frees, from a wooden lever, with a coffee 

 bag full of grapes an it* fulcrum, has grown to be 

 a grand affair, and is quite an expensive piece of 

 apparatus. A perfect iron screw of 4 inches in 

 diameter, lathe means of obtaining power. Thia 

 may be used in a strong frame like that of a cider 



hay press, or, still better, standing 



The - 



platform of h 

 the cheese is fort 



e firmly bedded 

 iv is surrounded by a collar of 

 tbe action of the grapes that 

 ilaifurm, in a framework, with 

 ■d in place by straw alone, as 

 1 of apple pomace for cider 

 1 of Hie cheese may 

 lies, and the trimmings thrown 

 the strong piece* 



which is highly esteemed for this purpose. When 

 used, tho cisks are not to be filled quite full, as 



some air tnuaf be present. The first fermentation 

 is generally effected in a few dnyB or weeks, and 

 the •' wine," es it Is then called, gradually settles 

 down to a clear liquid without any addition, No 

 sugar, nor material of any kind, should be added 

 to the mint 10 make good wins, «« 1 I 

 lions are considered adnlteraiion^; and no mix- 

 tures of grape juice with added sugar and whiskey 



The wine being cleared by this fermentation, 

 may be racked off into clean cssto, to separate it 

 from the lees or settlings, and then may be trans- 

 ported to market for the manufacture of champagne 

 or dry wine, as desired ; but it is not yet perfect 

 wine, as It still contains the elements of fermenta- 

 tion, and on the access of warm weather in the 

 spring, will go through a second fermentation. 

 Thisajs supposed to be owing to the blossoming of 

 tbe vines; but It is only a coincidence. TIie 

 perutnre at any season is the exciting cause. Untl 

 perfectly fermented, the wine should never b 

 tied, as the expansive force will break the 

 While in cask, the vessel should always be kept 

 bung-full, bo as to exclude tho access of sir 

 for this purpose, at the time of racking the 



reserve casks of small size ar 



filled, from which 



smaller vessels the luigtr one 

 ByifaBlftl not a necessary p 



are supplied from 



rocese. Where the 



wine may be allowed to stand 



uudiBturbed in the 





4. But this process 



Is a good way of separating 1 



from the deposit 



and when the liquid la turbid, 





addition ot materials to "flnc 





done to separate the nine f 



om tbe substances 



that have fallen to the bottom in clarifying 



Fining. — In theprocess of transferring tho liquid 

 from one vessel to another there will be a go* 

 deal of exposure to the air, which not only alio 

 the escape of some of He aroma, but also tends 

 acidulate it; and it Is therefore recommended 

 rack o* little as possible. Gut some wine coopers 

 advise frequent raoking, as, if wine is transported 

 in the first cask, (without racking,) tho lees 





lime to settle, or requfi 

 Fining wine consists 

 that will coagulate in 

 olementsof the liquid; 

 subsides, the floating m 

 are carried to the bo 1 

 fish glue, and other substances, 





it be allowed 



bo ■ riued." 



d then as the coaf 

 •a that rendered it I 



Tbe whites of eggs, 

 Ifortl 



Bottlmg consists in transferring the wlue from 

 wood to glass; and as the latter material is brittle, 

 the wine should never be put into bottles until it 

 has perfectly fermented; for the escape of the 

 gases will either spring the corks or break the 

 bottles, aud the wine In either case will be lost or 

 damaged. Tbe corks should be of the best quality, 

 and should fit very tight; when cot off close to the 

 glass, they should be sealed with wax. After this, 

 the bottles may be laid upon their side?, and placed 

 either in the cellar or in tbe garret The latter 

 position, though a menu* of ripening and Improv- 

 ing the wine, Ib a severe test 



Ajialyth.— The m'sns possessed forjudging the 

 quality of win 

 smell, well prs 





testing the particular classes 

 cide upon the strength of 

 peciflc gravity— thsl la, by 



Qmiwtk tficwottg. 



IHQUIRY.-CAKES, TOMATO SAUCE, Ac. 

 Wn.L some Hchal housekeeper 



11 .;<_'] < 



e? I send 1 



mi tie that. I kaos- to be nice. 



Quick CaKE— Two cupa of sugar; 1 of batter; 

 3 eggs; lj oops of milk; 1 teaspoon or saloratns; 

 iliur enough to make a soft dough — spice. 



Qui 1 Pouhd Cake.— One cup of butter; 2 of 



suf^ar; 1 of molasses; 1 tablespoon of ginger; 1 





I light 



Dctch DoruiiNUTs.— One cup of cream; 2 of 

 sugar; 3 eggs; a piece of butter, the size of a 

 walnut; nutmeg; 1 teaspoon of aateratua — made 

 In a soft dough. 



Bust Cdp C*ke. — One-half cup of butter; j 

 cup of cream; 2 cupa of augar; 3 of Hour; the 

 whites of 4 eggs— lemon or nutmeg. 



Wasiiinoton Cake. — Take 1J pounds of sugar; 

 tho same of flour; ] pound of butter; 8 eggs; 1 

 plat of milk ; mix ns for pound cuke. Just as it Is 

 ready to bake, dissolve a teaspooulul of saler.it ub 

 In a little sour cream— nutmeg, or essence of lemon 

 —bake It ns a pound cake. 



Tovuro Sircz.— Eight pounds of tomatoes, 

 peeled, to 3 pounds of sugar; 1 quart of vinegar; 



quently, for three or more hours, until it comes to 

 the right thickness. 



LlUOK COBTABD.— One-fourth pound of butter; 

 1 pound sugar; i eggs; 4 crackers, grated; 2 

 lemons; 1 pint of sweet milk. Tbe milk must be 

 put in just aa it la going to be baked. 



PHBsEiivisfi Citroks.— Pate tbe citron and oot 

 it in slices half an inch thick, let it lay In salt and 

 water for an hour, then wash the salt oil* and boil 

 it In strong giuger tea; make a thin syrup and 

 boil it again, then make & syrup of a pound of losT 

 sugar to a pound of citron, and boil it iu this till 



it is clear, Season it with 1 





ANOTIIIK RECIPB FOR PKF.SKSV1NO ClTllON.— 



Having noticed in the Bcbal an Inquiry for tho 

 beat method of preserving citrons, I send tbe fol- 

 lowing, which we think excellent Peel and cot 

 in any shape yon may desire, remove tho scedp, 

 put In a preserve kettle, and cover with cold water. 

 Boil till quite soft, then take out Into ajar, being 

 careful not to break them. Now add to tho water 

 in which the citron was boiled, three fourths pound 

 of coffee sugar to each pound of citron — the cit- 

 ron must be weighed before It is boiled. Boil till 

 nearly ss thick aa molasses, taking off all tho s-um 



»r to every four 

 the sjrop, bnt do 



the syrup on the 

 then pour off, and 



Add ( 

 and half pint of t 



boil slowly twenty 

 must be repeated l 

 the syrup hot eac 



lutes, or half an hour. This 

 or three tiroes, pouring on 

 ;lme, and yon will have a 

 I please an epicure,— Mabt 

 II., (Moa, Mtck, 1868. 



Gbaium Cxkx3.— In a late RraiL, I noticed an 

 inquiry for a recipe to make "Graham Cakes." 

 Here la mine. To 1 quart graham floor, add I tea- 

 spoon salt; Ubleepoi 

 yeast, or a small yeast 

 cake. Let stand over 

 fast. When ready to 

 and a teaspoon eoda. 

 We think they are exce 



as thick a* pound 



1 well-beaten egg 

 pi, half an boor. 



v BBUs, 



