1864 .] 
AMERICAN AGRICULTURIST. 
Q13 
The Pokeweed. 
(Phytolacca decandra.) 
In the spring there may bo seen along the 
borders of fields 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 oyer 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 ribhed, 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, the 
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 6 inches long. The flowers are apet- 
ahus, 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 
cf a cluster are frequently ripe while the upper¬ 
most flowers are just opening. Though this is 
usually regarded as a weed, 
we confess to a liking for it 
on account of its beauty in 
autumn. At that season its 
stem, which has been green 
through the summer, be¬ 
comes purple, and with its 
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 to be derived 
from the Greek word for 
plant and the French for 
lake, us 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 any 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. 
TOE TOUSEMMUB. 
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 be done more economically at 
home than by sending the stuffs to the dyers, it 
should by all means 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 is required. 
This operation will depend upon the stuff and the 
character of the stains. Boiling in strong soft soap 
suds, with a second boiling 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, 
washing out the acid completely after the rust i« 
dissolved. In dyeing goods which already have 
a color, it must be recollected that it is impossible 
to dye goods already dark, of a lighter color, with¬ 
out first discharging the dye they already have 
and that the existing color, even if light, will mod 
ify that which we wish to produce, to a greater pi 
less degree. Boiling with strong soap suds wil 
discharge a great many light and fugitive color* 
Others may be taken out or greatly weakened bj 
putting them into water to which sulphuric acid 
(oil of vitriol) has been added in sufficient qnanti 
ty to make it taste unpleasantly sour. In eitho! 
case the fabric should be repeatedly thoroughly 
rinsed before putting it into the dye. Great care 
is necessary in immersing the stuff in the dye; il 
thrown in carelessly there will be wrinkles and 
folds which prevent free contact with the dyeing li¬ 
quid, and streaks will be formed which no after care 
will remove. The cloth should be allowed to fall 
loosely 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 lias been obtained, 
the material is to be thoroughly washed until the 
water runs off 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 he imitated in a small way 
by the use of a large tin wash boiler; filled with 
boiling water. The wet goods are to be laid against 
the outside, which should be 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 are dry they may be removed. 
Bread—Quick versus Slow. 
Everyone must agree with your April corres¬ 
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 mo 
conceited, if I assure them with great complacency 
that I can dispel all their fears, and chase 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 13 or IS hours, it will only be a pleasant exer¬ 
cise of a few minutes in making it—just two hours 
for raising—and baked in 50 minutes, and then, out 
comes the loaves, so round and light, so tender and 
sweet, the whole household will be delighted. 
The first thing, and last in fact, is proper tempera¬ 
ture, both while making it, and in process of rais¬ 
ing. Without heat, internal as well as external, fer¬ 
mentation can not be rapid enough. Then heat, 
two bricks to 100° 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 flour-y 
array against me, and even shake their dough-y 
fingers at me, I shall not wince or “ abate one jot.” 
“ Success is the test of merit,” as the world goes, 
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 nonsense. It 
often induces sourness, certainly multiplies labor, 
and takes time. Well then, have two tins wcl' 
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 hot 
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 cat 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 
