1879. J 
AMERICAN AGRICULTURIST 
4,69 
if we mistake not a seedling, is a seedling of the 
Taylor. It was exhibited by Messrs. Bush & Son 
& Meissner, of Bushberg, Mo. It is much larger 
than the parent, and makes a very good cluster. 
The Noah is a good table grape, and is regarded 
by Mr. Husmann and other experienced judges 
as of great promise for making a white wine. 
Pocklington. —A. seedling of Concord, raised by 
Mr. J. Pocklington, Sandy Hill, N. T. A very 
large berry in a compact bunch. As exhibited, the 
fruit from an unfavorable locality was not fully 
ripe; the fruit ripens with Concord, that from 
vines iu more favorable soil being all gone. As 
seen at the Exhibition it did not do itself justice. 
John Charlton, Rochester, who grows it, has since 
sent us specimens. These have lain now nearly 
two weeks, and have improved greatly. The berry 
is a light-green, with abundant bloom; skin very 
tough ; flesh of much better quality than Concord, 
intensely sweet, and less of the Labrusca quality 
in the taste than in the smell. The berry adheres 
well to the stalk, and has every appearance of be¬ 
ing a good keeper. The great size aud copious 
bloom makes this grape most attractive to the eye. 
Prentiss. —A seedling of Isabella, by J. W. 
Prentiss, Pultney, N. Y., on Crooked Lake, the 
famed grape locality of Steuben Co. T. S. Hubbard, 
of Fredonia, who now has the grape, exhibited a 
section of vine which indicated wonderful produc¬ 
tiveness ; the vine and foliage are described as 
most vigorous, except that the vine is disposed to 
overbear. The berry is larger than the parent, 
yellowish-green, sometimes with a rosy tint to the 
sun; quality similar to Rebecca; ripens with the 
Concord ; keeps until New Years, and carries well. 
This is certainly a remarkable collection of new 
grapes, and we shall be much mistaken if more 
than oue does not meet the demand for a white 
grape that will be as reliable as the Concord. Some 
white and other light-colored seedlings by Mr. 
Jacob Rummell, of Mo., were exhibited, but in 
rather poor condition, aud are noticed elsewhere. 
A Portable Package for Fruit. 
The usual crate in which peaches, pears, and 
other fruit are packed, and the ordinary fruit bas¬ 
kets, are so inconvenient, as to seriously restrict the 
sale of their contents. The heaUhfulness of fruit 
is beyond question, aud it is important that its con¬ 
sumption should not be restricted by putting it up 
in heavy and unhandy packages. As a suggestion 
towards a better way, we give illustrations of a 1 
coarse and inexpensive wicker or split basket, or 
hamper provided with a handle, by which it can be 
carried as easily as a valise. Such hampers are largely 
used in Europe for packing fruit, game, vegetables, 
Eig. 1.— FRUIT PACKAGE, OPEN. 
bottled liquids, meat, and any of those things which 
we put up in the square or oblong crates, which 
have nothing about them by which they can be 
picked up or carried. At figure 1 is shown the 
crate open, and at figure 2 it is shown shut and fas¬ 
Fig. 2.— FRUIT PACKAGE, CLOSED. 
tened. It may be made to hold the same quantity 
as a crate or a basket, ar.d is as well ventilated, is 
stronger and tougher, and if thought proper, cleats 
of wood may be attached to the corners, 60 as to 
make spaces between them, for ample ventilation, 
when packed in a car. The willows should be 
thick and unpeeled, or oak or white ash splints 
may be used. The willows may be grown, or the 
splints made at home, and the crates may be made 
during the winter, at which season there is ample 
time for such in-door work. The cost need be no 
more than that of a crate, and may be even less. 
Shading a Greenhouse. 
In our climate, a shade upon the greenhouse is 
imperative. The method most generally employed 
is to make the glass semi-opaque by the use of 
END OF SLATS AND FASTENING. 
white-wash ; while this has several points in its fa¬ 
vor, there are two serious objections to its use; it 
is permanent, and as it is directly upon the glass, 
absorbs the heat of the sun, and gives it off into the 
house. We recently saw upon one of the houses 
of Ellwanger & Barry, at Rochester, a shade which 
impressed us favorably, and were informed that it 
gave great satisfaction iu operation. The shade is 
a lattice made of pine slats 12 feet long, one inch 
wide, and one-eighth of an inch thick. These slats 
are joined by iron staples and rings as shown by 
the engraving, which represents the ends of two of 
them. The staples have their ends turned down, 
and driven into the slats, and each is attached to 
the one opposite, by a small ring. By an arrange¬ 
ment of cords and pulleys, the lattice work can be 
raised and lowered at will. The shades run up and 
down, upon supports, made of pieces of scantling, 
placed about every six feet iu the length of the 
roof, and high enough to raise the shade about 
six inches above the glass. Being thus elevated, 
a current of air can pass between the shade and the 
glass, and the light admitted through the narrow 
spaces between the slats, is constantly changing. 
TOE MOTSraOILlIL 
J5F" For other Household Items see “ Basket ” pages. 
Home Topics. 
BY FAITH ROCHESTER. 
—o- 
Transplanting Children. 
If I do very little soil gardening, it is mainly 
because I have so much gardening of another 
kind— Kindcrgartenfng. Many of us can not find 
good garden soil with the right conditions of cli¬ 
mate, sun, and moisture; or, in other words, 
schools and playmates which will feed the child’s 
growing mind with right ideas, kindness and good 
behavior in those associated with the little one, so 
that its better nature may be aroused and culti¬ 
vated. Wise parents take all this into considera¬ 
tion in locating their homes. They consider the 
neighborhood influences, aud prefer the vicinity of 
good schools. The home influence is more im¬ 
portant than any other, and those who depend al¬ 
most entirely upon schools for the education of 
their children, shirk their duty, and make a great 
mistake. But sometimes it happens that the best 
thing for a child or youth is, to send it away from 
home (even away from a good home),for a little while. 
This must be done carefully. I have held this view 
for many years, and the experience of the last year 
confirms me in it. A few weeks away from home, 
with some good auntie or relative, has done more 
to break up certain unpleasant home habits than 
almost any amount of correction and reproof at 
home. I like to have the children go away from 
me a little while—since it is impossible for me to 
go and leave them—for my own sake, too. It gives 
me a chance to turn overnew leaves, and I am often 
glad enough to put my blunders behind me, aud 
try whether I can not make for the future a 
new and better record with a fresh beginning. 
I do not advocate parents shifting the burden 
of the training of their children upon friends, but 
Certain little disagreeable habits that grow and 
flourish easily in the freedom of the home circle, 
die a natural death when the child finds itself in 
other circumstances. I have had other friends’ 
children in my home, and have seen how their lovo 
for the homo friends grew with absence from them, 
and how new resolves sprang up in their minds. 
The Care of Jelly and Preserves. 
• Last year’s jelly moulded worse than any I ever 
made before, the result of keeping it too warm, 
and of not pasting covers over the glasses until 
they had stood open several days. They should be 
covered so soon as cold. I prefer a common, plain 
clear glass tumbler, without patent covers of any 
kind, for jelly. Then, as soon as emptied of jelly, 
it is ready to drink from, hold flowers, or as a mold 
; for Blane-mange or Mush. Tissue paper wet in 
brandy next to the jelly or jam, before covering 
it, iu order to prevent mould, is not necessary, 
and the brandy almost always spoils the peculiar 
flavor of the jelly. With thin paper next the jelly 
(omitting the brandy), the mould which is so apt to 
grow over the top of the fruit, can be pulled off 
with the paper, aud not affect the jelly beneath, 
but it is better to keep the jelly and preserves 
cool and dry that mould would not t molest it. 
Jelly and Marmalade. 
It is most convenient with crab-apples and 
plums, to make jelly and marmalade from the same 
fruit, and both arc the nicer for this separation of 
juice and pulp. One thus saves squeezing the fruit- 
juice through a jelly-bag. 1 let the plums drain 
through a colander, but the stewed crab-apples 
(stewed soft, with very little water,) are Rung up 
in bags to drain all night. The juice is then 
ready to be measured and boiled before the addi¬ 
tion of “ pound of sugar for pint of juice ”—a scant 
pound for apples and plums. The pulp remain¬ 
ing in the bag or colander is rubbed through 
a sieve or colander, to remove seeds and skins, 
and only needing to be boiled a short time 
with the sugar (three-fourths of a pouud, or a 
little less, to a pound of pulp), when it is thick 
and firm enough to put away. The rule is, to use 
i-lb. sugar for 1 lb. of fruit, but less is needed if you 
put up the marmalade in self-sealing glass jars. 
These jars are so cheap now that oue can afford to 
use them for all sorts of sweetmeats, and so save a 
deal of trouble iu their keeping. You can sweeten 
your “ preserves ” to suit your taste, not having to 
depend upon an excessive use of sugar to make 
them “keep.” As all kinds of sweetmeats spoil 
quickly after they are opened out, it is prudent to 
put them up iu small jars to be used up at once. 
The glass jars that have been emptied of the 
earlier summer fruits may be immediately used 
again in preserving later fruits, etc. When you 
stew a small quantity of cranberries, you may as 
well stew enough more to fill a jar, sweeten them 
ready for the table, and seal them up boiling hot , 
and then you can have cranberry sauce when it is 
usually out of season. If apples are plenty, and 
hard to keep, fill up the empty jars with nicely 
stewed ones, and have them for sauce and pics. 
Fruit Stains. 
But fruit stains which bother us some at all times 
of the year are not difficult to remove from white 
cloth. If the spot is small, pour boiling water 
through the spot until it disappears This will not 
remove the stain if it has been previously wet, and 
may not extract it if the stain has been of long du¬ 
ration. A solution of Chloride of Lime will ex¬ 
tract fruit stains with certainty. It will also (I am 
« assured) remove mildew stains if applied several 
times, and laid in the sUnshiue for a little while 
each time. Rinse the articles well after using it, 
and be sure and not leave this solution on, or in, 
the cloth longer than a few minutes, as it injures 
the fabric. Put two ounces of Chloride of Lime 
into a pint bottle ; add a little water, and stir well. 
Then fill up with water, and let it remain a few 
days, corked loosely, to let the gas escape and 
prevent explosion. After the liquid becomes 
clear, carefully pour it off from the sediment 
into another bottle, cork and label it, and keep in a 
