1877 .] 
AMERICAN AGRICULTURIST. 
4,31 
ciosum (if I mistake not), was so remarkably fine, 
that an English nurseryman promptly secured the 
stock, at what would seem to many a large figure. 
This lily was much and most deservedly praised in 
the English journals some months ago, but it was 
figured as Lilium Packmanii , instead of under its 
proper name, L. Parkmanii .Having heard much 
of the attractions of 
T!»e Forest Hill Cemetery, 
I gladly accepted an invitation to visit it. While 
is not so rich in associations as Mount Auburn, 
it far exceeds it in natural beauties, and it is 
also much more “gardei^esque.” In the older 
portion of the cemetery, the notion of “ mine and 
thine ” has disfigured the grounds by railings and 
copings, but in the newer part, the repulsive bound¬ 
ary marks are done away with. This cemetery has 
the reputation of presenting the finest examples 
of ornamental bedding to be seen in the coun¬ 
try. There was not so much of this kind of garden¬ 
ing, as I expected to see, though quite enough, nor 
was it in any respect superior to what may be seen 
in private places. The most noticable efforts of 
this kind were a large anchor and a cross near 
the entrance. They were in Ivy, bordered with 
some light-colored Echeveria, and the contrast of 
these with the well kept grass, was very effective. 
In one part of the grounds is a remarkable rustic 
structure of rocks, roots, bridges, and stairs, a very 
labyrinth, and of immense size. This is so recent 
that it is not fair to judge of it, but when in time 
it is furnished with suitable plants, it will be a 
most striking example of this style of gardening. 
As it is, agaves, begonias, and other exotics occupy 
the places which it is hoped will ultimately be filled 
by hardy and not less picturesque subjects. The 
excellence of the roads and walks, and the air of 
neatness that prevailed everywhere, indicate that 
there is some competent person in charge. 
Seedling Peaches. 
Every year there are brought or sent for exami¬ 
nation a number of seedling peaches, and this year 
has presented no exception, as we have received 
perhaps a dozen, mainly from residents in the up¬ 
per part of New York City, Brooklyn, and other 
neighboring places. These peaches are, almost 
without exception, borne by trees which came from 
seed accidently dropped or planted, and are, as a 
matter of course, highly esteemed by those who 
possess them, who look upon them with the par¬ 
tiality common to all who raise seedlings. Some 
-who have these trees, ask how they can dispose of 
them to advantage, and others offer to supply buds 
to any who would like to propagate them, and it is 
a disappointment to them to be told that we do not 
consider the fruit, which they so highly esteem, as 
worth propagating. Indeed, of all that have been 
brought us the past autumn, there was but one that 
had any claims to be perpetuated. These trees are 
of course useful to those -who have them, as they 
generally bear abundantly, and the fruit, being ri¬ 
pened on the tree, is better than the majority of 
peaches that are bought in the market. These 
seedlings have several characters in common ; they 
are usually late, of very large size, coarse in flesh, 
and, though often quite juicy, they lack in richness 
and sweetness. The white seedlings sent this year, 
are evidently from the Old Mixon Free, and the 
yellow ones probably trace their parentage to Craw¬ 
ford’s Late. There are probably in the yards of the 
City of Brooklyn alone, over a hundred seedling 
trees bearing very fair peaches, and no doubt the 
case is similar in other cities. These seedlings are 
interesting as showing how generally a good peach 
will produce a seedling which, if it is not quite 
equal to its parent, often very nearly approaches it 
in quality. The reason why we do not encourage 
the owners of these seedlings ro turn them to profit 
by selling the stock to some nurseryman is this : 
we are decidedly opposed to multiplying varieties, 
especially in a fruit in which, like the peach, new 
seedlings are so easily raised, and the varieties al¬ 
ready so numerous. Unless a seedling has some 
■good quality not .possessed by those of its season 
already in cultivation, it should not be propagated, 
and we have not yet seen any that are equal in qual¬ 
ity to the standard kinds, though, being grown un¬ 
der exceptionally favorable conditions, they are of¬ 
ten of very large size. These seedlings, ripened 
on the tree, are seen at their best; if, as is the case 
with all market fruit, they were picked from two 
to four days before they were ripe, their quality 
would be much below what it is when they are not 
gathered until quite ripe. Our advice to those who 
are fortunate enough to have these seedlings, is to 
enjoy the fruit, for we can assure them that the 
chance of introducing them as new varieties and 
selling the stock to nurserymen is very small indeed. 
Manures for Fruit Trees. 
In the virgin soils of the new States and Territo¬ 
ries, no manure may be necessary. The fairest 
fruits shown at our exhibitions are from these re¬ 
gions. But in all the older States manure is as es¬ 
sential for the best results in fruit growing as it is 
for grain and roots. As a rule the orchard is neg¬ 
lected. It is taken for granted that the apple trees, 
after they are once planted and cultivated for a few 
years, will henceforth take care of themselves. The 
land is sowed with grass seed, and is expected to 
bear a crop of apples and hay annually. Orchards 
are common that have seen no manure for a dozen 
years. As the result of many years’ experience in 
growing pears and apples, we think high cultiva¬ 
tion is the secret of success. Of course it is possi¬ 
ble to apply manure too freely, but the danger does 
not lie at all in that direction. As a general ma- j 
nure, within reach of all farmers, there is nothing 
better than stable or yard manure. In a sandy or j 
gravelly loam, we should compost the stable ma- : 
nure with three or four times its bulk of swamp- j 
muck, peat, head-lands, or some other good absorb- | 
l ents. A dressing of 25 cords to the acre every 
! other year, will promote growth of wood, and the 
formation of fruit buds. If the ground between 
the trees is cropped with roots or vines, as it may 
be with profit while the trees are young, the com¬ 
post may be applied every year, and in larger quan¬ 
tities. Ashes, leached or unleached, are among the 
best and cheapest manures for the orchard and 
fruit-yard. A hundred bushels to the acre every 
fifth year, with or without the compost, will pay 
abundantly. Situated near the shore, we have used 
' marine manures largely in the cultivation of fruit 
trees, and have formed a very favorable opinion of 
their value. Sea-mud, taken from salt-water ditch¬ 
es, is a valuable fertilizer. So is muscle-bed, which 
contains a good deal of animal matter. The fresh 
sea-weed thrown up on the beach, eel-grass, sea- 
lettuce, kelp, rock-weed, and the fine algae, or 
mosses, (so-called,) are all excellent, applied to the 
ground as a top dressing, and plowed in or passed 
through the barn-yard and compost heap. Salt 
marsh-turf sods, cut and dried in summer, and used 
for bedding in stables, makes a good manure for 
rather heavy soils. The pear and apple rejoice in a 
soil made rich with these marine manures, and we 
have never seen a finer growth of wood, or a better 
show of fruit than in orchards or gardens near the 
shore. Bone-dust is always good, if we can secure 
good bone, and this is not difficult now that we 
have an Experiment Station to detect frauds and 
constrain manufacturers to sell their fertilizers by 
analyses. To make sure of a pure article, we have 
used whole bones, as they are gathered by boys in 
the village, from the streets and yards, and from 
the slaughter-houses. These have cost five or six 
dollars a ton, delivered, and have been used from 
one to three bushels in ample borders, at the time 
of planting the trees. These last a long while in 
the soil, and furuish lime and phosphoric acid as 
they are wanted. For villagers this is one of the 
best and cheapest manures for the fruit yard and 
vineyard. Connecticut. 
The Herbaceous Perennial Phloxes, or, as 
they are known in some localities, the “French 
Lilac,” are mentioned by our correspondent 
at “ The Pines ”; these are plants that can 
not be too highly commended. It is probable 
that three, if not four, of our native species, 
mostly southern and western, are so hybridized, 
mixed, and crossed, to produce the named 
varieties, that it is now hardly possible to trace 
the parentage of any one of them. The dealers 
make two classes; “Suffruticosa,” the plants not 
over 2 feet high, with glossy and narrow leaves, 
and “Decussata,” the stems of which are often 4 
feet high, with broader and dull leaves; the for¬ 
mer are usually earlier than the others, but the line 
is not very distinctly drawn between them. Some 
commence to flower in Juue, and others continue 
the bloom until frost. Then as to colors, we have 
in the seifs the purest white, through all shades and 
tints of cream, rose, salmon, etc., to carmine, light 
scarlet, crimson, and purple; then we have light 
shades, with a distinct, dark eye, others with the 
colors beautifully blended, and still another set with 
the flowers distinctly striped. New varieties are 
added every year, and it is almost as useless to give 
the names for these as for varieties of verbenas. 
The catalogues must be consulted for the names. 
If one gets an assorted dozen, or less, of the best, 
he can hardly go amiss, and we are sure he can 
hardly get so much satisfaction for the same 
amount of money expended in any other plants— 
and being hardy, they give pleasure year after year. 
TM'tS 
jjgf For other Household Items see “ Basket ” pages. 
Home Topics. 
BT FAITH ROCHESTER. 
Tile Preparation of Coffee. 
I have just now read the recipes for making cof¬ 
fee, given in “ Common Sense in the Household.” 
I have written some good words about this receipt 
book, but I can not advise young housekeepers to 
follow Marion Harland’s directions for making cof¬ 
fee. I think that any one who cares for the finest 
flavor of coffee—that “ delitious aroma ” which es¬ 
capes so easily—would prefer to see a common tin 
coffee-pot on the table, containing the infusion just 
as it had reached the point of perfection over the 
fire, rather than have the hot coffee poured into an¬ 
other coffee-pot, however rich or handsome, before 
serving. I do not know how the beverage can be 
turned into a silver, china, or britannia coffee-pot 
without considerable waste of aroma. By many 
coffee drinkers the aroma is valued more than the 
body.” Such persons do not like to have the cof¬ 
fee boiled at all. Care should be taken to preserve 
the “aroma” while endeavoring to secure good 
“ body.” As the latter is secured by boiling, while 
the former escapes with the steam during the boil¬ 
ing process, it is a good idea to reserve a portion 
(say one-third or one-fourth) of the coffee prepared 
for the pot, (with egg or otherwise), while boiling 
the rest of it, putting it into the coffee-pot as that 
is drawn away from the hottest part of the stove or 
range, to some position where it will keep hot with¬ 
out boiling. There are various patent coffee-pots 
or coffee-filters, made with a special view to the 
preparation of clear and excellent coffee, without 
any especial art on the part of the cook. 
How to make the coffee turn off from the 
grounds clear, is a puzzle to some inexperienced or 
stupid cooks. I suppose that the most common 
course is to clear the coffee with egg. Some crush 
the whole egg, and mix the ground coffee with it, 
shell, yolk, and white together. Others use the 
white and shell, leaving out the yolk. This is 
Marion Harland’s direction, and she advises us to 
leal the white of egg first. I don’t see the need of 
it, and I never could imagine what good the shell 
does. Many of the eggs which come from market, 
and as many which come from our own hen’s nests, 
are decidedly soiled upon the surface, and should 
be washed before going into any food or drink. 
That is one reason why I should leave out the shell. 
The principle involved seems simple. The more 
finely the coffee is ground, the more thoroughly 
can its properties be extracted by a brief boiling. 
But the finer the ground coffee is, the less does it 
incline to settle‘to the bottom of the coffee-pot, and 
