1804.] 
AM ERIOAN AGRICULTURIST. 
213 
The Pokeweed. 
(Pliytolacca decandra.) 
In ihc spring there may be seen along the 
borders of tields and in clearings, clusters of 
vigorous but tender green shoots rising from the 
ground, which soon rapidly develop and form 
a smooth branching plant, 4 to 8 feet high, 
which is known in various parts of the country 
as Poke, Skoke, Garget and Pigeon-berry. It is 
a native plant which grows nearly all over the 
United States, and has become naturalized in 
Europe, as~a small return for the many weeds 
that continent has sent to ours. The root, which 
grows to a great size, is perennial, much branch- 
ed and fleshy. The stem is smooth and some- 
what ribbed, and has a large pith, which is cu- 
riously split up into horizontal plates, which, 
when the stem is killed by the frost, can be 
readily separated : the stem in the engraving, 
is CUt in a manner to show this peculiarity, tin; 
shape of the large smooth leaves is also given, 
and that of the flower clusters or racemes, 
which are borne opposite the leaves and are 
from 3 to inches long. The flowers are apet- 
alow, i.e., have no petals; the calyx, however, 
becomes whitish and petal-like, and consists of 
five parts. A single enlarged flower is shown, 
which exhibits its structure. There are 10 sta- 
mens, and the pistil consists of 10 parts united 
into one, the ridges upon it showing that it is a 
compound pistil. In ripening the pistil be- 
comes a flattened 10 seeded berry of a dark 
purple, almost black color, and filled with an 
abundant rich purple juice. The lower berries 
of a cluster are frequently ripe while the upper- 
most flowers are just opening. Though this is 
usually i< garded a a « ced, 
wi confess i" a liking lor ii 
on account of Its beauty in 
autumn. Al thai season its 
sti-ni, which bos been green 
through the summer, be- 
comes purple, and with ils 
drooping clusters of darker 
colored berries, the plant 
presents a rich and ripe ap- 
pearance which WOUld 
make it much sought after 
for purposes of ornament, 
were it not so common. 
The name Phytolacca is 
supposed io be derived 
from the Greek word for 
plant and the French for 
lake, as the juice of the ber- 
ries resembles in color the 
paint known as lake. The 
beautiful color of the berries 
fades very soon, as many a 
school boy has found to his 
disappointment, after using 
the juice as red ink. We 
believe that all attempts to 
fix or " set " the color have 
been unsuccessful. The 
root is sometimes used me- 
dicinally ; it acts as an 
emetic and purgative, but 
as it also has narcotic pro- 
perties it is not much em- 
ployed. The berries are 
used, in some parts of the 
country, infused in spirits 
as a domestic remedy for 
rheumatism. It is to be 
distinctly understood that 
whatever is stated about 
the alleged medicinal qualities of plants, is 
merely given as a part of their history, and 
without an)' recommendation to use them. The 
young shoots when about the size of asparagus, 
are cooked and eaten like that vegetable. To 
the writer's taste they are excellent. It would 
seem that the active principle of the plant is 
not developed in the young shoots, or that it is 
destroyed in cooking. They should be used 
as food only when very young and tender. 
Hints upon Dyeing. 
Various recipes .for making domestic dyes are 
published in the Agriculturist, some of them good, 
and some of doubtful practicability. It is very im- 
portant*- in these times of high prices that every 
possible household expense should be diminished, 
and if dyeing can bo done more economically at 
home than by sending the stuffs to the dyers, it 
should by all meaus be tried. We fear that many 
will find their attempts at domestic dyeing attended 
with unsatisfactory results, for the want of a 
knowledge of a few matters of practical import- 
ance. In the first place every article to be dyed 
must be thoroughly cleansed, and all streaks and 
stains removed. Not a mere careless washing, but 
a thorough scouring of the material js required. 
This operation will depend upon the stuff and the 
character of the stains. Boiliug in stroug soft soap 
suds, with a second boiliug in fresh suds if the ma- 
terial is very dirty, and afterward a thorough rinsing 
will often be a sufficient preparation. If there are 
spots of wax, pitch or similar substances, they must 
be removed by benzine, and if there are stains of 
iron-rust, oxalic acid may be used to remove them. 
wn»hlng i.ui ii,, nil |,|, i, |j : ,ii,.| the met is 
dissolved, in dyeing M< b already have 
ir.il ii... , ,i thai it i- 
to dye goods already dark, of a lighter color, with, 
' Irsl Mj ■ ■;,,■■ the dye they already I 
and Ihal the OXl Ua ■ . . , |i_hi. will | 
Ifyithal which wo wish to pro ici to 
less degree, Bollir b | wiu 
dl 'ii.ii n great roauj light and fngil 
Others may he taken oat or greatly weakened by 
putting then) Into water to which Bulpuurlc acid 
(oil of >.'n rlol) li.i boi n ."i led In i afBclenl quanti- 
ty to make ii taste anpleasnutry Bonr. In either 
cose the fabric should be repeatedly thoroughly 
rli ad before putting II into the dye. G 
i aeee arj io Immi i iag the stuff In the dyi . II 
thrown in carelessly there will be wrinkles and 
folds which prevent fre itact with thi dyeinc 
quid, and streaks will be formed which no 
will remove. The cloth should be allowed to fall 
loo-cly and gradually into the dye in a manner to 
insure a thorough and equal wetting at once, and 
and while it remains in, it should be frequently 
stirred in order to insure uniformity of color. 
When the desired depth of color has been obtained, 
the material is to be thoroughly washed until the 
water runs oil' tasteless and colorless. Regular dy- 
ers give their silks and some other goods a finish by 
dressing them upon a large cylinder heated by- 
steam. This process can be imitated in asmallway 
by the use of a large tin wash boiler, tilled with 
boiling water. The wet goods are to be laid against 
the outside, which sic mid lie very clean, and stretch- 
ed with the threads running straight, and smoothed 
out with a sponge dipped in a weak solution of 
gum arabic; this will give a gloss and stiffness. 
When the articles arc dry they may be removed. 
Bread— Quick versus Slow. 
Every one must agree with your April cones-" 
pondent that bread-making which requires from six 
at night until noon of following day for raising 
and baking, is truly a "long process." It is weari- 
some to mind and body to think of it. Being en- 
thusiastic naturally, and rather carried away with 
success, my kneading sisters need not think me 
conceited, if I assure them with great complacency 
that I can dispel all their fears, and chose away 
their trials with a few strokes of the pen. So come 
around me those who so often respond to the peti- 
tion for " daily bread," with a prayerful sigh that 
it may come, light and sweet too, and I will show 
you a "better way." Instead of protracted agony 
of 12 or 18 hours, it will only be a pleasant exer- 
cise of a few minutes in making ii — just two hours 
for raising — and baked in 50 minutes, and then, "lit 
comes the loaves, so rouud and light, so tender and 
sweet, the whole household will be delighted. 
The first, thing, and last in fact, is proper tempera- 
In,-' . both while making it. and in process of rais- 
ing. Without heat, internal as well as external, fer- 
mentation cm not be rapid enough. Then heat 
two bricks to 100 c or more, and place the pan you 
make the bread in, on them, and so knead and work 
in the heat with the materials. And now, though 
the great army of bread makers stand up in tlour-y 
array against me, and even shake their dough-y 
fingers at me, T shall not wince or " abate one jot." 
"Success is the test of merit," as the world g -. 
and this past delusive notion that, after bread is 
light once, it must forsooth be moulded over into 
loaves and set to work again, is all nonsenBe, It 
often induces sourness, certainly multiplies labor, 
and takes time. Well then, have two tins well 
greased (butter is hopeless in these days) and divide 
the dough equally. (I use two quart tins, which 
of course requires two quarts of flour and over for 
a loaf) and set them to rise by the stove on the liol 
bricks, with a piece of carpet over the bricks to 
moderate the heat, and then well cover with warm 
woollens. In two hours it will be rising like Alad- 
din's palace, and when fairly brimming full, place it 
in your oven, and you will soon have as delicious 
bread to eat as one ought to expect out of Paradise. 
I claim this as original, and only ask you to follow 
these directions and give us the result in the next 
