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SOUTHERN CULTIVATOR. 
GRAPE CULTURE— PEACHES, ETC. 
Mr. George Kelly, of Kelly’s Island, has furnished us 
with some excellent suggestions with regard to the cul- 
ture of the Grape. He states that his grapes last year suf 
fered but vety little from the rot or mildew, and attributes 
the escape, to the manner and direction in which his vines 
are arranged. They are arranged upon trellises, five to 
five and a half feet apart, and these trellises occupy an 
east and west direction. Reuses 605 posts with wooden 
slats, or 300 posts with wire, to the acre. Four wires or 
slats are better than three. The vines are planted six feet 
apart. 
The prevailing winds of the Island, (particularly after 
showers) are from the westward ; the trellises being ar- 
ranged in the same direction, the wind finds an easy pas- 
sage through them, and dries up the moisture much more 
rapidly than if the trellises were in a north and south di- 
rection. The moisture being carried away by the winds, 
makes the conditions unfavorable for the attachment and 
germination of the fungi, which causes the rot or mildew. 
The vines which bore in excess the preceding year, were 
much more effected by the mildew, than those which bore 
a moderate quantity only. But thorough drainage will in 
all probability prevent any appearance of the mildew. 
On the “Island,” the Peach buds are nearly all killed — a 
few of the grapes are injured, as alsosomeof the Cherries. 
Other fruits do not appear to be effected. 
We would advise all who^intend to grow grapes to pay 
a visit to the Island, and examine Mr. Kelly’s vineyard. 
A trip there will “pay,” in scenery, in fishing, in antiquit- 
ies, in geologizing, and iu becoming acquainted with the 
whole souled inhabitants of the Island. — Ohio Farmer. 
FRUITS FOR THE SOUTH. 
“HOLLY” APPLE. 
pRUiTlarge, often weighing a pound ; skin deep red on 
yellow ground ; flesh deep golden yellow, graining like 
sugar; juicy, sweet, with a highly aromatic flavor. It 
ripens in November, and will keep until March without 
shriveling. The deep yellow color of the flesh seems to 
pervade the whole tree, for even the wood is of an unu- 
sual yellow tint. 
This splendid late Georgian variety is undoubtedly a 
natural seedling, and was found in an orchard of more 
than a hundred old apple trees, all the others of which 
were not worth a pin. 
During a hailstorm in the summer of 1855, the original 
tree broke down at the ground, unable to bear the weight 
of its heavy crop, it being at that time loaded with more 
than thirty bushels of apples. 
Like the Baldwin, Newtown Pippin and other profuse 
bearers, the Holly apple exhausts itself so much, that it 
bears only every alternate year. This, however, can 
easily be remedied by thinning the crop, and invigorating 
the tree by proper manuring. Robt. Nelson. 
Macon, Ga.,Mo,rch, 1856. 
THE PERSIAN BLACK MULBERRY— CitforMS nigra.) 
This delicious fruit must not be confounded with the 
common “Black Mulberry,” so called, indigenous to our 
swamps, which, by botanists, is termed the “Red Mul- 
berry,” {Morns rubra.') 
The Mulberry in question is a native of Persia, from 
whence it (as well as tlie Peach) was brought at an early 
period to Italy by the Romans. It was unknown when it 
was introduced into England ; but it is certain that trees 
are found in that country more than three hundred years 
old; in perfect health and constant bearing. 
The climate of England, however, is not very congenial 
to it, and artificial means must be resorted to in that coun- 
try, if the fruit is to be brought to any perfection ; it is, 
therefore, in England always grown as a wall-tree. In 
America it is, as yet, quite rare, being rather too tender 
for the latitude of New York. It is, however, well suited 
to our Southern climate, where it will ripen its fruit to the 
highest degree of perfection. 
The “Persian Mulberry” is but a small tree, seldom 
growing more than 15feethigh, and forming a dense, com- 
pact, symmetrical head. It is a very regular and abun- 
dant bearer, and the older it grows, the larger crops and 
finer fruit it produces. The fruit is an inch and a half 
long and about an inchin diameter; black, when perfect- 
ly ripe, exceedingly juicy, sub-acid and of a highly aro- 
matic flavor. 
It is highly esteemed in Europe as an exquisite dessert, 
is considered very wholesome, and is particularly recom- 
mended for persons suffering from gout or rheumatism. 
The berries ripen in June and keep on ripening for about 
a month. An excellent wine, too, and a very wholesome 
syrup is made from this fruit. 
When this Mulberry comes into bearing it does not need 
any otherpruning than mere thinning out of a few twigs, 
where they are too crowded. 
It prefers rich, black and moist sandy soil, and does 
not thrive in a strong adhesive clay. 
This Mulberry is better suited for family use than for a 
market fruit, as it does not keep more than a day or two 
after being picked, and cannot well bear transportation. 
Eaten like strawberries, either with milk or a little Madeira 
wine, few fruits can be compared with it in point of de- 
liciousness. Robert Nelson. 
Macon, Ga., 1856. 
SNAP BEANS FOR WINTER USE! 
Editors Southern Cultivator — Good vegetables are 
always desirable, but particularly so during the winter 
season, when everything of that kind is scarce. I am 
now eating Snap Beans almost every day, and as you, 
perhaps, may be fond of them, I have to-day sent you a 
sample of them. Below I will tell you the way of doing 
it, and if you think it worth publishing, you may do it as 
many of your readers perhaps never thought of it, or wish 
to see it described without '■'■technical or scientific terms,'’ 
to which “Green Horn” had so many, and serious objec- 
tions. I don’t know, whether it will be necessary to be- 
gin with the recipe: "first raise the snap beans;" they 
must at least be procured in some way. They can either 
be stringed off or left as they come from the garden. Put 
them down in a barrel with layers of salt ; half a bushel of 
salt is sufficient. When the barrel is full, put a heavy 
press on them. After a couple of days they will have 
' settled considerably, and the barrel must be filled up with 
more beans and salt. When full close up the barrel. For 
three or four weeks you may turn or roll the barrel once a 
week; after that the barrel is put away until wanted. 
Before using the beans, they must be soaked for 48 hours, 
giving them fresh water three or four times, until they 
taste quite fresh. They are then stringed off, i I’ this has 
not been done previously, and boiled with bacon, or in 
any other way you may wish. I think they can liardly 
be distinguished from fresh beans in the summer. 
Robert Nelson, 
Macon, Ga., Feb., 1856. 
