LONG NAMES FOR FRUITS. 
Ill 
is but little cultivated, and not generally known. 
In England, it is grown freely, and graces the 
table of the epicure. It requires similar treat¬ 
ment to that of the oyster plant, from which it 
can be readily distinguished by its more bushy 
growth, in consequence of which, it should be 
thinned to the distance of twelve inches in the 
roots. It produces a blackish root, the flavor of 
which, when cooked, is not unlike that of the 
oyster plant, which in form it resembles. 
Skirrei .—By referring to my memorandum 
book, in which the daily work of my garden is 
noted, I And that on the 11th of April, and the 
3d of May, I sowed skirret, both of which failed, 
and being of opinion it was in consequence of 
defective seed, shall try it again next year, in 
hopes of better success. Amateur gardeners, 
especially, should endeavor to cultivate as 
large a variety of culinary vegetables as possi¬ 
ble, and continually adding to our list of gar¬ 
den products. From this source, it must be ad¬ 
mitted the most rapid advancement has been 
made, and to them we are indebted for much 
valuable information resulting from experimen¬ 
tal culture. 
Nasturtium .—As so few of the culinary vege¬ 
tables are considered ornamental, I think it as 
well to embrace every opportunity to render 
attractive the appearance of the kitchen garden, 
and with this view, always plant in a conspic¬ 
uous position, a row of nasturtiums. In addition 
to the beauty of the blossoms, the fruit, when 
pickled, is desirable, and by many esteemed su¬ 
perior to capers. I prefer the dwarf, as it blooms 
earlier and is not so troublesome as the tall- 
growing varieties. Plant the seed in the latter 
part of April, and with little attention they will 
continue until destroyed by frost. 
LONG- NAMES FOR FRUITS. 
There is nothing more absurd or unneces¬ 
sary than a long name for a fruit, or, indeed, 
for anything else, in this quick-moving, go-ahead 
age; and yet, there seems but little disposition 
to reform, particularly among horticulturists. 
It was bad enough for them in introducing new 
fruits among us from abroad, to attempt to pre¬ 
serve the long, unpronounceable foreign names, 
(at least, to American organs,) attached to them; 
but there was a sort of necessity for this, 
although an abbreviated translation would have 
been much better, in our humble judgment; 
and we notice that the horticulturists them¬ 
selves, very justly, often ridicule the whole 
thing. But are they doing any better with new 
ones? Let us see. Here is a Frederika-Bre¬ 
mer pear. Whjr both these long names? Was 
it to flatter the distinguished novelist ? Why 
not take one name alone, either Frederika or 
Bremer ? But we would make it still shorter, 
and call it the Fred, the Ika, or the Brem pear. 
Here, again, are some cherries. RockportBig- 
arreau, Cleveland Bigarreau. Why not call 
them the Rock, the Port, the Cleve, or the Land 
cherry ? 
We have the same reform to ask for flowers 
and plants. Here is a new heliotrope just intro¬ 
duced, as Souvenire de Leige Heliolropum. “ Oh 
my!” we are ready to exclaim, after the cele¬ 
brated Miss Namby Pamby, “ what a long tail 
our pussy cat has got!” 
PLANT TREES. 
A little attention, a little more thought of 
the morrow, a little more faith in what a day or 
a year may bring forth, would surround every 
house in the country with shady groves, and 
fruitful yards. Plant a vine here, and a tree 
there—send or go to your neighbor’s orchard 
and clip a bud or a shoot, and insert one in 
every stock that does not already produce 
fruit. Plant trees by the fence sides; the roots 
will penetrate beneath them and draw suste¬ 
nance from ground you cannot cultivate. Set 
a stout thrifty grape root, directly where the 
soap suds from the kitchen will be daily thrown, 
and in three years’ time, you will have a fruit- 
bearing screen to hide the view of some un¬ 
sightly place. I give you this timely notice, 
that you may not let this spring pass by 
without making the attempt, at least, to follow 
my good advice. Solon. 
ECONOMY OF G-RINDING- CORN FOR FEED. 
Persons engaged in fattening swine, it may be 
thought by some of our readers, would not need 
be told of the advantages of feeding meal in¬ 
stead of whole corn, even if the meal is fed 
without cooking. But there is nothing in nature 
so perverse as an ignorant farmer, who stub¬ 
bornly persists in following the same old path 
his honest unenlightened father trod before 
him. 
It has been often proved by actual experiment, 
that corn when ground and cooked, is 30 per cent, 
more economical for fattening pork than when 
fed in the usual way. A saving of 15 to 25 per 
cent, may be made by simply boiling the whole 
corn. This also would prevent servants from 
pilfering the pigs’allowance, and the consequent 
intoxication and mischief arising from the evil 
of feeding corn uncooked. 
