NOV. 6. 



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



359 



®rrhard and @>Mtn. 



CAUSE OF IHB CBACKtJIG OF THE PEAB. 



Most or onr readers know that some varieties 

 of pears in certain localities erark open before ■ 

 Ulnlng luslurity, uid are very much Injured t 

 denlroyed. A disease slao affect* the leaves i 

 pew tree*, celled tbe Uofbligld, and is supposed t 

 bo tbe fame dlseass that causes tbe cracking of 

 tbe fruit- For some years it has been thought by 

 a good many tbal a fungus growth was tbe cause 

 of the difficulty, taougk there had been bat little 

 Investigation n P 0D lni * point until about two years 

 since, I'rof. Bsbxlxy, one of tbe editors o: 

 London Gmaentrt ChrtmcU, published in 

 j ,urn»l the resulis of bis researches, showing that 

 the cracking of the pear, la runny cosei 

 was chargeable to a parasitic fungus. 



At the meeting of tbe Fruit Growers 

 lion of Western AVir York, iu September, 

 question—" What is tbe caose of the Cracking of 

 tbe Pear and of tbe Leaf Blight, (so called)? 1 

 pretty fully discussed. Eight members took part 

 Id tbe debate. Messrs. Townsenp, Barry, Lang- 

 worttiy, Scott and Tuomas thought it was caused 

 by a fungus; H. E. Booked, and Bbrckhans did 



S-.,n 



opini 



hid thought it the v 



Hli.l \ 





lufident. AfVr the discussion 

 was concluded a committee was appointed to in- 

 vestigate the anhject and report at tbe next meet- 

 ing, composed of the following gentleman:— R. It. 

 Scott, I Biumarn, W. T. Smith. H. E. Hooker, T. 

 G. Yxomanb, P. Barbt, L. E. Bekckhans. This 

 being the action of the Convention we were very 

 moch surprised on receiving the last number of 

 the Oatdtntri Chramde to And the following as 

 the leading article. 

 "Twoyearaago westatediuthe Qardi •■ 



' 'igof Pear? ww.at leant, in many 



agency Of Hrlmiiifluispuriiim 



oliv 



I mine '■ 



tbe cracking of Pears 

 gency ( 

 parasftv 



young trees, from 

 Tripened ehooti 



notice in the United Sr.n^ 

 il men, 

 ibtriR sive present profit, and was 

 brought forward In tbe course of a discussion on 

 era :ki«L5 nod leaf blight at a meeting of the Froit 

 (Jrow-rx' Society of Western New York, held Sept. 

 18,1867. We b rive accordingly hud communica- 

 eubject both during the past and 

 a from a very Intel' 

 b Valley Nurseries, Mr. It Robi 

 Scott, formerly employed in the Ken Hardens, ac- 

 companied by several extracts from newspapers 

 relative to the diseases to which Pear trees are 



yon one of Iho questions which has been Introduced 

 by fruit growers and pomologlsts In tbe United 

 States, but upon which there bus yet been no nnlou 



'leaf blight," which 



pflU I i ip. 

 almost Invt 

 bers rendered i 



j) has I 



ackiuj* and r 

 ally destroys a large portic 



Ttrgalleu) has la i 



-nl |. - ( ,ul,ir V, 



regeUble phjsiolo- 

 e edi- 



? rr.- 



* of the Froit Garden and Fruit Guitarist I 



was candidly stated that op to this time they ha 

 come to no conclusion as to the cause of the leal 

 blight and Bracking of the pear. I stated on you 

 authority that it was caused by a fuDgus, This wa 

 not concurred in hut laughed at by several mem 

 bers. I have since, however, repeated your state 





f any utility, i 



: It-ngih i 



o opinion, and still 

 oi tuoae remedies which are lound emoBOlon 

 against fungi. In some cases it Is probable tha 

 root pruning may be of use. The fungi which at 

 tack living leaves are generally inoro vigorous ii 

 proportion to the strength of the plant. It is i 



may possibly proi'it i>y t 

 Of loaf blight. We hav 

 trying sulphur in this 



had 



strung; and 



opportunity of 

 auy, Dut It Is right to 

 ly mado in the case of 

 if wheat, whieh is prev- 

 rc not been attended by 



il examination. Not a thread & 



r hindrance. It will r. 



a Itsc 



Prof. Bebklky; Indeed 

 their getting Dp I Mutual £,r-<»i -Socirfy, but we 

 do hope when he writes again on American matters 

 be will mako statements with mare oera, for hav- 

 ing attended the meetings of the Fruit Growers' 

 Boelety, we can tmy most confidently the Idea that 

 the cricking of the pear was caused by a fungus waa 

 rrol "laughed at by several members" Tbe opin- 

 itod with respect, when it was stated 

 u there waa nothing in the action of 

 meeting, to ihow that it "uxu not concurred 

 bot the imagination of the writer. On this 

 it we can procure the testimony of a score of 

 intmeot of acom- 



by Mr. : 



u PrejJ 





uuii y. u migat wen asve been opposed. More 

 than a jear has now passed, and what information 

 ■ e.ied.whdt knowledge dl« eminate d 

 by this committee? How much worse off wou i d 

 pear cultivators have been, bad this committee 

 never been appointed? 



Some of the remarks of the editor are e 

 objectionable. lie would show more good 

 by setting the information contained in the public 

 Journals of this country, instead of depending ap- 

 es the private letters of an individual for bis 

 knowledge of Hortlcultor.il matters in the United 

 States. We would also recommend a little less 

 self-conc«it,ud a good deal less contempt of prac 

 timi mn This coarse would prevent the repeti- 

 ttaa u in i ■ urathM ud riudtrom 



s tbe following:— "Our article attracted some no- 

 es in tbe United Btste*. though It has been scoff. 

 d at by tbe practical men who care for nothing 

 ivc present profit'' 



TBE SEASON. 



OrjR first severe frost occurred on Monday night 

 tbe 25th ulL Until that time Tomatoes Dahlias 

 and other tender plants, remained uninjured. Oar 

 Nan eriea have done s large bu*iue*B ibis fall, the 

 wood of the tree* ripened early, tbe autumn weath- 

 er has been quite fdvorable to out-door opera- 

 tions, and everything »eemaLohave been sent away 

 in excellent condition. If good care is taken ol 

 them, by their planters, we think few will complain 

 of dead trees. 



The present is the time to take precsatioa 

 against the depredations of mice. On this subject 

 we have given information needed, and only refer 

 to It now lest it might be forgotten. Mice seldom 

 are found In gardens in villages but tb^y are often 

 very injurious to the farmers' garden as well as bis 

 orchard. In ench places all matching should be 

 removed, and all refase that would furnish them 

 protection. Clean culture will make mice scarce 

 Bulbout Routt designed for flowering in tbe spring 

 may yet he planted. This is the last chancoyou wil' 

 have to secure for next spring a bed ol T,dip> 

 Crontit * or Ifyaru<th.i- Bulbs are cheap, and tbe 

 moat beautiful varieties can be easily obtained of 

 the nurserymen and principal dealers in seeds. 



Dahlias and all tender tubers and bulbs should 

 now be taken up sud stored away for the wiuter, 

 where the frost cannot reach them, yet where the 

 temperature will not be bo high as to cause them 

 to shrivel, or be forced into growth. 



The fine weather of the present month affords an 

 excellent opportunity for making all needed iiu 



changing old ones, trenching, digging, fencing, 

 Ac. Where none of these permanent improve- 

 ments are needed a good deal can be dooe in the 

 way of cleaning and fixing up. Trees and plants 

 may ha put iu to fill up vacancies until the ground 

 freezes up. Indeed, wo have done a good deal of 

 improving and planted many trees during mild 

 weather in December, and with good success. — 

 Mild weather at that time of the year, however, 

 cannot be depended upon, bo it is best to hurry up 

 the work as fast as possible. 



PLEA FOR THE CAULIFLOWER. 



SB3. Editors: — I am prompted to resume tbe 

 pen in behalf of tbe Caulifloa-tr — a noble vegeta- 

 le, and, therefore, a worthy cause to plead when 

 e see it deteriorating in public estimation from 

 >me mysterious cause not yet explained, Tbe 

 jgetable venders eay there is no call or male for it 

 i this market. Must it be assumed, then, that we, 



lack of knowledge In preparing it for the table, 

 id thus tbe dvfl it n.sint of our households share 

 portion of blame? or should it bo attributed to 

 ie growers of this vegetable who supply our mar- 

 kets? True it Is, that many growera in this vlcio- 

 apparently indifferent to its proper cuKiva 

 id frequently send it to market iu a stunted, 

 sickly state, and entirely void of bleaching, which 

 almost an unpardonable error, as it 



iflower. It is hut a few seasons aincc 

 that a good head of cauliflower would command a 

 high price and a ready market, but at the present 

 time venders of vegetables orject to it from the 

 fact that it lays on their stands comparatively unno- 

 ticed and unsaleable, while cabbage, of whatever 

 description, ia eagerly sought after, and always 

 realizes remunerative prlcee. 



Now, it ia nut within my province to pronounce 

 an exterminating edict upon any or all who may 

 discard the cauliflower, through any imaginary 

 cause, bnt I will Intimate that a vegetable so supe- 

 rior to tho cabbage both in flavor and attractive- 

 neae when properly cultivated should And enconr 

 agement from &1L A cauliflower, like that of any 

 other vegetable, should be properly cooked in 

 order that Its good qualities may be appreciated— 

 overcooked It beoomes insipid — under-cooked it 

 retains a rawness to which every other vegetable 

 under similar circumstances, is liable. Properly 

 cooked, it is a most palatable, wboleaome, and 

 nutritious diet, quito attractive, and free from that 

 rankneee which tbe cabbage too frequently poa- 



I conclude, then, by entreating groirert to grow 

 the cauliflower as it should be grown, and cook* to 

 cook and serve It op as It should be done, and then 

 we may expect to hear no more about caulitlowera 

 being at a discount for " market purposes." As a 

 cheering beacon to amateurs, epicureans, or cou 

 noissenrs who may entertain peculiar " notions" of 

 their own in this direction, I may add that I have, 

 the present seuon, with but little tffbrt, grown 

 cauliflowers a foot in diameter, and bleached them 

 almost as white a? "drifted snow"— perfect pic- 

 tures in tbemselvei-, and requiring no "extra gar- 

 nishing*/' *hen placed on the table. Three cheers 

 I say for yon, Mr. Editor, for first introducing tbe 

 E^ly Pari* Caui.f.outr. W. Caxsn. 



REMAHK8 —We endorse all that baa been aaid in 

 praise of this, the most delicious of all the vegeta- 

 bles Of the cabbage family. Many of our gardeners 

 take no pains in growing them, and some still eow 

 seeds of kinds that will never form a good flower 

 in this climate. The majority f tbe people in 

 every city and village are not acquainted with 

 " they have never yet been gi 



bring them within the n 



such a 



of all. We hope i 



abundant in all < 



PBonrjCTm Gsjipe Tdkc— Noticing 

 from a correspondent of tbe limix, a few weeks 

 since, as to the productiveness of a grape vine. 

 three years old. I take the liberty to send yon tbe 

 result of our experience. Three years last Miy. 

 my tj'.her set a viae from tbe nursery, ( habtila) 

 in a favorable situstioc and tended It with care. 

 The second year it bore a little; last year it was 

 well loaded, and this year, from curiosity, we 

 counted tbe clurtew, and can report four hmdrtd 

 andjortycm, f gcoi ate> ^ fc ftir proipe< . l for 

 their full mMari:T.— noma CbSKDAIX, Pony^, 



ACH1MEKES ATB0SAJIGUI5EA. 

 Prssikted by Messrs. Knight and Perry, under 



This is a beautiful species, with Ibe habit of A. 

 Sltitttieri, but with hleuilcr fljwera nearly au inch 

 and a half long, with a yellow tube spotted with 

 dnll purple, and a vivid scarlet limb as bright as 

 that of Mimulv* GardHiati*. 



It ia perfectly distinct from all other hithei 

 rJeiaxibed, and ranks anjong<t ibe bandjomest. 



TnBiTMBKT or an Apfls Obchabd.— 1 would 

 like to know whether it is best to work an apple 

 orchard or to seed it down in grass. And if it ii 

 beat to aeed it, what bind of grass, the amount o 

 seed to an aore? I would also like to know thi 

 best time to aow clover to enrich the ground, tin 

 quantity of seed, and the time to turn it under, si 

 a* to have the most profit from it— Yofno Eayr 

 tian, Elthorn, Wath. Co., I ■ . i 



Rbuabks — We would never put a young orchard 

 down to grass. After an orchard becomes w 

 established, grass may not injure it, but we woi 

 break it up every four or Qve years, Timothy 

 Orchard grasa we should prefer to Blue grass, 

 they do not form so linn a turf. About p!x quarts 

 of the former and a bushel and a half of the latter 

 ii required for aeed. To obtain the best effeot from 

 clover, sow in the spring, pasture or mow the 

 summer, and tbe following spring turn under 



New Rociiellb Black derbies. — Inquirir, 

 have been thinking of setting out some of those 

 blackberry plants so much talked about, and see if 

 I can get tbe fruit. Does this JVne RockttU Black- 

 berry make wine? Will Ibe berries sell readily in 

 Rochester? Hai any one in Rochester tried the 

 making of wine? An answer through theRrjBAi, 

 will oblige— Jos. Hawkins, Chili, Stpt., 1858. 



Remarks.— There is no doubt but this fruit would 

 make wine with the addition of sugar. The fruit 

 has not been grown in this vicinity in large 

 quantities, and we presume but little if any wine 

 baa been made. Blackberries of all kluds sell 

 well here. 



Labok YEGHT4BI.B9. — Occasionally there ap- 

 pears in different papers, accounts of large 

 vegetables, Ac. Will yon please give notice thro' 

 the Rural of the following, which we think very 

 large. Mr. Dambl Lattin grow in his garden two 

 blood beets which were perfect; one measured !M 

 incbea in length, 2.1 inches in circumference, and 

 weighed 124 pounds, tbe other was 20 inches in 

 circumference and weighed G pounds. From the 

 potato field of E. Gazlky, were dug two potatoes 

 which weighed respectively 3j and 18 pounds. I 

 know the above to be true ar-d think them hard to 

 beat. Please publish and oblige a subscriber. — J. 

 M. Lattin, Hyde Park, Dutch,™ Co., N. Y. 



R. T. Alvord, of Perinton, grew 21 pumpkins on 

 one vine, weighing 323 pounds. 



PkarCctlttrb in Canada.— I wish to make a 

 few inquiries through the Bubal. 1, Will the 



finer varleiiea of peara succeed as far north aa 

 this latitude, 41 degrees? 2, Will the soil, whioh 

 (a a rather heavy clay, be suitable? 3, What 

 varieties should I plant? I would like those that 

 commence bearing early, i, Which are the moat 

 profitable, standard e or dwarfs?— Wu. Pbinolk, 

 Sfarkham, C, W. 



Remarks— Peara no doubt would sacceed in 

 your locality. Year soil if drained would be 

 right for the pear, either 









unsuitable for fruit trees of all kinds. F01 



rieties Fee Hat recommended by American Porno- 

 logical Society, given in Rthal a few weeks ago. 

 We would plant both dwarfs and standards. 



Information Wanted — Last spring I Bet a one 

 year old Rtbtcca Grape viue, which h*s remained 

 dormant the whole season. Tbe old vine Is about 

 one foot long, and tbe lower half is still as green 

 as ever. I would like to hear through the IU-ral, 

 as to tbe probability of its sprouting another year, 

 us it sets in a valuable place for setting another 

 vine.— Nblson Hatch, Holley, N, K, 1858. 



Rem auks. — The vine, although making no 

 growth, we presume from tbe above, retained its 

 leaves through the sesson. If so, it most likely 

 will take a start In the spring. If tbe soil was In 

 good condition, tbe plant must have been very 



Psesebvim; Onion Skts —Will you, or aorue of 

 your correspondents, inform me through tbe 

 columns of the Bubal how to keep Onion Sets, 1. e. 

 those that grow on the top of the stalk, through 

 the winter? For two successive winters I have 

 krpt my "Sets" onsshelf just beneath tbe roof. 

 The first time, they came oat In the spring all 

 right, bat last winter every one waa spoiled, owin^ 

 to the frost, I suppose. I have a nice lot this fall, 

 and would like to know the best mode of keeping 

 them through the winter.— R. E. R. 1 - 



Beet Potatoes fob Fakilt Uar — 0. W., / 

 Pa.)— The beat potatoea for baking are the .!/. -,.■■ 

 fom. They will often burst In the oven, like a 

 chestnut, are exceedingly dry and fine flavored.— 

 They require a deal of care in boiling or they 

 break In the water, and in this way become in- 

 jured, and are better steamed than boiled. For 

 boiling we prefer the Mtrcrr or the Lrnng Pbak-Bye, 



TRAHSPLAKT1BG TBilS. 



Mbssrs. Ens.: — There are few people who do 

 not acknowledge tbe advantage derived from a 

 right beginning In any kind of employment 

 Perhaps in no kind of business is this conceded 

 fact so observable as la tbe transplanting of fruit 

 trees, especially dwarf pears. Too much pains 

 cannot be taken in tbe removal, and subsequent 

 re-setting of the pear on tbe quince; for. If they 

 become stunted the first year or two after trans 

 planting, all subsequent good culture will hardly 

 repair tbe loss sustained by carelessness in tbe 

 beginning. I will give here my method of pro- 

 cedure, with its results, leaving your readers to 

 judge for themselves whether my plan is tbe right 



Early in tbe spring of the present year, I pro 

 cured, of a responsible nurseryman, twenty-twc 

 dwarf peara including nine different varieties, all 

 adapted to growing on the quince root. Most of 

 tbe trees were two years old from the bud, bat, 

 order to get some particular kind, I was obliged 

 to take tboae of only one year's growth. Before 

 setting them out, 1 shortened in the tops about 

 one-third, being sure to shape them as nearly aa 

 possible in a pvramidal form, I also cut off all 



the persona who removed them having been very 

 cirelessin the use of the spade. I then took 

 pail of water, and, with my trees, repaired to the 

 fruit garden. The soil is aniturally drained sandy 

 loan*, having been well manured the pre vion3 year, 

 eud cropped with potatoes. I then took tho epadi 

 aud dug tho boles two feet ocros?, a foot deep, am 

 eight feet epart in one single row. At the bottom 

 of the holea, I found a kind of hard pan, which 

 was almost impossible to loosen with the spade, 

 but I did loosen it, never! helcs, for I thought the 

 epude would do it easier than the mots of my 

 I then took some of tbe surface soil and titled into 

 the holes to within six inches of the top. I 

 now ready to proceed with the setting of the tr 

 not, however, until I had made a mortar of 

 water, which I had brought out, and some of 

 eoil, tbeo, before putting the trees in the bole, I 

 gave tha roots a good coating of the mud r 

 tnre. I exercised great care In putting the e 

 about the roots of the trees, that it might 

 crowd them out of their natural position. By 

 putting them six inches below the surface, 

 stock of the pear was buried about two inches, 

 which, I think, should always be done, aa il 

 to the longevity of tho tree; for, in a few years, 

 roots will ^riDg out from the pear stock, and the 

 tree will gro»v independent of the quince ro 



After the ground was leveled off around tho 

 tree, I placed around each one. half a wheelbar- 

 row of coarse strawy manure, and then hauled a 

 little earth on the top of this to keep it oat ol 

 aight, and the wind from blowing it away. Thia 

 waa the finishing stroke, and all tho attention they 

 have since received, has been an occasional pinch- 

 ing of the eide shoots, that they might not get the 

 Btart of the leader. Every one of the trees lived 

 through tbe summer, and have grown beyond 

 account. I have bad a gieat many people to look 

 at them, who are familar with dwarf pear culture, 

 and they say that they seldom. If ever, saw finer 

 trees of their age. Certain am I that, for one, I 

 am well pleased with the result, and feel that I am 

 already paid for my trouble, in the great beauty 

 and promising condition of my trees. At a future 

 time I will write you with reference to the growing 

 and bearing character of tho different kinds of 

 pear trees on the quince root. 



Inquiries— (Jan* G., Lakeland, Slln )— Sow grape 

 seed in the fall, in warm, mellow soil, but much 

 bettor get vines of good hardy sorts from some 

 nursery. Would plant trees in the spring in Min- 

 nesota; protect them during winter as recommend- 

 ed in a previous number. Peach trees are ren- 

 dered dwarfish in their growth by being budded on 

 the plum stoek. By shortening in every spring 

 the wood of the last year, the trees are kept in a 

 compact form. No other form iu aa desirable as 

 the pyramidal for dwatf peara 



Second Ceop of Pbab frou thb Bahe Boots-— 

 J. B. Pratt, of Corning, N. T,, sends oa several 

 atalka of peae, bearing a second crop. He says, 

 " I planted my peas in May, aa usual, and eat them 

 in July. The vines then died, but tho old stalks 

 revived, and we began to have the second picking 

 from the loth to Iho 10th of September." This is 



d crop, however, Is not worth tbe room 

 A late sowing would bo much better. 



Chestnut Trees. — Will some correspondent of 

 the Rckal be kind enough to give information 

 respecting the growth of chestnut trees, tie time of 

 planting, and of transplanting, soil best adapted to 

 their cultivation, Ac— Fobbibt Castle. 



Beuarse.— The soil best adapted to tbe growth 

 of chestnuts Is a light dry sandy loam. On the 

 time and manner of transplanting trees we have 

 given "llnenpon line." 



much resemble cabbage, and are very large, bnt 

 show no sign of heading. Can you tell me' what 

 I must do to make them head, or how they are to 

 be used?— J. C. A. 



Rsuabes. — Tbe turnip-like root Is eaten, and 

 not the leaves. They are prepared for the table 

 like turnips. 



An Inqdibt.— Can you tell me what will prevent 

 sheep and other animals from peeling young fruit 

 trees?— J. D. C, Cms Creek, Pa. 



Rkuabk s — The best way is to keep tbem out of 

 the orchard. Just the course you would pursue to 

 prevent their injuring your parlor furniture 



Baa 



r Wi- 



re Indebted to H. H. 

 N. Y.. for samples of 

 the American Black Rispberry. 

 hed a pamphlet 00 hie method of 

 latlve fruit. 



CoBBSSFOLDBNTa — Next week we hope to 

 be able to give attention to the balance of delayed 



ASOTJT DHMPLLHG8, 



Tbb inquiry of "Sylvakcs" for "good dump- 

 lings"— whether the premium offered by bim 

 for the fame has aught to do iu the matter, we can- 

 not say— bos called forth a large number of re- 

 plica, We cannot publish all— it were useless to 

 do so, for, were he to comply with the terms by 

 htm offered, be would have a life labor In ■ putting 

 00 his cap and dropping in to see tbe f*ir com- 

 pounders" «f this delicacy. Those who uilsa tbelr 

 recipes— and thtir chance in competing for a bus- 

 baud — may solace themselves that there are a vast 

 numW in like position to Stlvakits; that " there 

 is as good a fish in the sea saeverwsa caught," 

 and that, if they make ea goad s dl»play in the 

 kitchen as they do In the Domestic Department of 

 they possess ./wi the tail lor eager bsch- 



ekm 



. bit-? -. 



Eds. Rcrai, :— I notice in your paper of October 

 ICtb, "A Chance for Girls," and, u I happen to 

 haves recipe for "Apple Dumplings" which wo 

 call good, I send it forthwith, hoping "Stlvakdb' 

 landlady " will do it j ustice. Throe tumblers Hour ; 

 a piece of butter the size of a walnut; one table- 

 spoonful of cream tartar, both thoroughly rubbed 

 In tbe flour; half ublespoonfol sods, dissolved la 

 "no tumbler of sweet milk. To be put la clean 

 cloths, tied loosely, and boiled or steamed half an 

 hoar.— Jennie, Chaiango Co., K Y, 1- 



N"tn iciMi tbe inquiry of 8v!.v*\rs for a recipe 

 for good light dumplings, I send him my mode of 

 making them, which never fails, pare and slice 

 potatoes very thin, boil them very soft In water 

 sufficient to mix the dough with, skim out tho po- 

 tatoes and mash fine— stirring a little flour in while 

 scalding hot— then pour the water, in which they 

 weto boiled, upon the mixture, stirring well, set it 

 to oool for the emptying, let it ritt, set In a coot 

 place for some time— it will be better if left for 

 twelve hours— then make Into a dough. It wants 

 no shortening or soda, and it never Ml*, let the 

 dough stand until light, then make up. If, after 

 trying, 8. does not prononce them good, I shall 

 sot him down aa an "Old Bach."-JBNMK, !{,>*<■ 



Ma. Sylvancs : — Please doff your cap, for I think 

 I have the recipe you want. Take one pint butter- 

 milk or aour milk; a teaspoonful aaleratue; half a 

 teaspoonfal of salt; and ateacupfal of fruit, cither 

 dried or green. Mix just hard enough so that It 

 will not slick lo tbe board. Roll out, put ia a deep 

 pie tin, place the tin in a steamer over a kettle of 

 water, and boil au hour and a half. Fnr apple 

 dumpliugs, mix the dough without fruit, till tho 

 tin with apples, (not whole, bat peeled and cored,) 

 placing the crust on top. and boil as above direot- 

 ed. If you have a good landlady, alio will know 



you, with pleasure, if you will como and dine with 

 — Mollt, on (he Hillside. 



Haviko noticed an article in a lalo number of 

 RtjbaI) from "Svlvanfs" requesting some young 

 lady to send a recipe Tor making "good light 

 dumplings, of apple?, cherries, grapes, .tc," I 



thought I would would give one a relative a 



cousin to apple dumpling B — which I think he will 

 like mach better. But in case his landlady fulle lo 

 have good success, we will promise to have one In 

 readiness for him, when he calls upon tit-, and we 

 are sure he will like it ho well that he will call 

 again. Hero it Is:— Pare, core and quarter twelve 

 tart apples, put them in a pan, pour on a half tea- 





.uc!i v 



:i v.. IU c 



Then make a orm 

 soda, and cover the apples with it. Put It on the 

 stove, cover it tight, and steam until done. 



Sauce for Same.— Two teacups sugar; a heaping 



tablespoon^ floor 3 a small piece of bu iter Btir 



thoroughly; pour on boiling water and cook well. 

 a little nutmeg.— M., Etbridge, Oium. Co., IV. Y. 



Some dumplings Sylvasts, of Burtown, must 

 have, A recipe for his landlady I forthwith give. 

 Take apples that are sour and two quarts of Hour. 

 Scald the flour. Wrap the apples In dough. When 

 the water is boiling, drop the dumplings in and 

 let them boil one hour. Serve up with aauce that 

 ia best to your liking. 



Take one pint of buttermilk; a piece of butter 

 tho size of an egg; one teaspoonful of soda, and 

 enongh flour to form a stiff paste; stew the cher- 

 ries or grapes, roll the dough, and spread the frn!t 

 thinly on Its surface— roll the paste so that there 

 will be alternate layers of fruit and paste. Have 

 ready a kettle of boiling water, wrap the dump- 

 ling in a cloth and boll it an hour. When served 

 It should be eat In slices, and eaten with any sauce 

 that may be preferred. We hope the dumplings 

 will prove good. Sylvanus has our sympathy in 

 having only the interest of a housekeeper In his 

 dumplings— Anna i Aokes, Phelpi, N. K, 1868, 



COLORING EECTPE-PICKUNO APPLES, Ac. 



Ah the Corner, devoted to " Domestic Econo- 

 my," fa one In which all housekeepers mutt feel 

 aa interest, especially if they are young and inex- 

 perienced, I would add my mite, particularly as 

 one has asked information regarding. 



Pbbbbbvino Cithonb.— Cut them la slices, pare 

 them, then cut in whatever shape you like — fancy 

 or plain. Weigh, and allow a pound of guod 

 white sugar to u pound citron. Boll your citron 

 In alum water until tender, then skim them out, 

 add your sugar, and, to eight pounds, allow two 

 lemons, nicely cut, then boll them fifteen or twen- 

 ty minutes. ,kim out the fruit and let the syrup 

 boil awhile longer, but not too much. The lemons 

 should be boiled in water enough to weU-covcr 

 lem while the citron is boiled In alum water. 



To OoLoaSTBAw Color.— White olover bios- 

 oolor, whether 



y setting is necessary 



; I do not know 



judge s little alum would bo good. 



Snafb, Extra.— One cup moIssMs; 1 

 ■agar; 1 -in. butter; part teacup of water with 



irge sweet 



appk--, p.trii 



cloves. To ten pounds of apples allow three 

 pounds of sugar, a pint and a half of vinegar 

 — ■* -- ilces. tied up In a clotb— cloves and oin no- 

 Boil the apples until tender, taking thrm 

 they become so, boil your syrup bui ■ kUtle 

 longer, then turn over them. If you nave no 



