MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
PRODUCTIONS OF THE DIFFERENT STATES. 
New York has tho groatest number of 
acres of improved land, Virginia is second, 
Ohio third, and Pennsylvania fourth. 
In tho produce of Wheat, Pennsylvania 
stands first., Ohio second,Virginia third, and 
New York fourth. 
Ohio produces the greatest amount of In¬ 
dian Corn, Kentucky next, Illinois third, and 
Indiana fourth. 
New York has tho greatest amount of 
value in farming implements and machine¬ 
ry, Pennsylvania is second on the list, Ohio 
third, and Louisiana fourth. 
In Live Stock, Now York stands first, 
Ohio second, Pennsylvania third, and Vir¬ 
ginia fourth. 
Virginia produces the most Tobacco, Ken¬ 
tucky next, Maryland third, and Tennessee 
fourth. 
Alabama produces the greatest amount of 
Cotton, 500,360 bales; Mississippi next, 494,- 
774; Georgia third, 494,021; South Carolina 
fourth. 300,991. 
In Wool Ohio stands first, New York 
second, Pennsylvania third, and Vermont 
fourth. In proportion to territory and 
population, Vermont is the greatest wool¬ 
growing State. 
Ohio produces tho most Wine, Pennsyl¬ 
vania next, Indiana third, and North Caro¬ 
lina fourth. 
In Butter New York stands at the head 
of tho list, Pennsylvania second, Ohio third, 
and Indiana fourth. 
In the production of Cheese Now York is 
the first, Ohio second, Massachusetts third, 
Vermont fourth. 
In the amount of Hay produced Now York 
stands first, Ohio second, Vermont third. 
Kentucky is tho great Hemp growing 
State. Missouri second, Virginia third, Illi¬ 
nois fourth. 
In tho quality of Flaxseed raised, Ohio 
produces by far the largost amount of any 
of the States, Virginia is the third, New 
York fourth. 
Now York produces the greatest amount 
of Maple-sugar, Vermont the next, Ohio 
third, Indiana fourth. In proportion to 
population and territory, Vermont may be 
considered tho greatest Maple-sugar State. 
Louisiana is the great Sugar-producing 
State, the next is Florida, Texas is third, 
and Georgia fourth.— Ex. 
RAISING GARDEN SEEDS. 
A good lesson is contained in tho follow¬ 
ing paragraph from an exchange : 
Some years sinco, in pulling my English 
turnips, (raised from imported seed,) though 
a great yield, they ran too much to tops 
with dishing crowns. Finding one only, 
with a small top and small root, shaped like 
two saucers put together, I preserved it for 
seed, and tho next year sowed what I got 
from it, among my potatoes, then beginning 
to be affected with disease. They mostly 
died ; but I got 75 bushels of turnips “ true 
to tho seed.” I saved and sot out 8 bushels 
of tho most beautiful I over saw. This was 
in Springfield. All who saw them admired 
thorn, and spoke for some of tho seed, which 
I circulated freely at Si the pound. Tops 
barely enough to pull up tho single root, 
not much bigger than a pipe-stem. They 
were good as handsome. All this goes to 
encourage me in selecting tho best roots 
and employing tho best means possible, for 
obtaining the very best seed, from which to 
secure the reward for the best care and cul¬ 
ture of the orchard, field and garden. 
Door Yards. —Tho following opinion of 
lion. Josiah Quincy, Son., upon tho subject 
is worthy of attention : 
In viewing tho farm wo stop at tho door; 
far be it from mo to enter, for whore neat¬ 
ness and economy reign without, the husband 
seldom fails to be socondod by his companion 
within. But how is tho path ? Is it a 
pavement inlaid with broken crockery and 
abandoned utensils of household furnfturo ? 
Do the thistle, the briar, and tho wormwood 
contend for the mastery along tho fence? Are 
tho poultry roosting upon tho window sills, 
the geese strutting at the front door, or the 
pig playing puppy in the entry ? Tho pro¬ 
prietor of such an abode may call himself 
a farmer, but, practically speaking, ho is ig¬ 
norant of the a. b, c, of tho art, for tho first 
throe lettors of tho farmer’s alphabet aro 
neatness, economy and order. 
The French Government and Scottish 
Agric ' .ture. —Some time ago tho French 
Government appointed a deputation of sev¬ 
en scientific gentlemen to visit Scotland, 
and to examine and report upon the state 
of agriculture, and moro especially to ox- 
amine the systom of high farming pursued 
in Scotland. The deputation have been lo¬ 
cated in Edinburg for some time back, and 
we understand they have made minute ex¬ 
amination of the system pursued on the 
best farms in Mid-Lothian. They are now 
visiting Stirlingshire, on a similar errand, 
but their head-quarters will be in Edinburg 
until the examination is concluded. Tho 
report, when presented to the French Gov¬ 
ernment, will bo a very interesting docu¬ 
ment..— Scotsman. 
Grains oe Wheat in a Bushel. —A cor¬ 
respondent of an English paper, computes 
that in a bushel of wheat weighing 64 lhs., 
there are 448,000 grains. This is on tho 
supposition that wheat is of tho best quality 
—the averago, it is supposed, will bo 520,- 
600 grains to tho bushel. As thoro aro 43,- 
560 square feot to the acre, six pecks of seed 
will allow fifteen grains to the square foot. 
Feeding Farm Horses. —Sir John Con¬ 
roy, a largo farmor near Reading, England, 
it is said feeds his farm horses as follows: 8 
lbs. hay, 10 lbs. straw cut into chaff, 5 lbs. 
oats, 1 lb. boan meal, 1 lb. bruised flax-soed 
steeped 48 hours in 15 pints of cold water. 
This quantity constitutes the whole food 
for each horse for twenty-four hours. 
(Srtjntrij anti Cuirkit. 
GRAPE VINES—SUMMPR PRUNING-MILDEW. 
Eds. Rural :—In compliance with a re¬ 
quest made last winter by one of your num- 
bor, I propose to send you occasionally a 
short paper on tho treatment of our native 
grapes. And as the season for performing 
tho operation of Summer Pruning of grapo 
vines is just at hand, (it is usually done 
about the first of July, or when the grapes 
are about half grown,) I have concluded to 
say a few words on the subject to tho read¬ 
ers of the Rural. 
I do not propose to go deeply into “ whys 
and wherefores” in what I am about to say, 
but shall leave tho reasons to take care of 
themselves, or to bo looked after by those 
who may be curious in such matters. I 
havo always been quite disposod to admit 
in evidenco, especially on doubtful or dis¬ 
puted points in culture, facts or actual ex¬ 
periment, even though they may seem to 
conflict somewhat with some plausible, per¬ 
haps beautiful theory; and when I have 
found after a fair trial, facts or actual ex¬ 
periment still opposod to moro theory, I 
have deemed it the safest course to let the 
fact decide or determine the course to bo 
pursued. 
I have been engaged in tho culture of 
our hardy native grapes, especially the Isa¬ 
bella grape, more or loss extensively for the 
last ten years, and havo, to some extent, 
studied their habits, their wants and the 
treatment necessary to insure a reasonable 
degree of success in their culturo. How 
far I have succeeded may be learned from 
those who have been acquainted with the 
fruit my vinos have produced. I have tried 
every mode of culture, manuring, training, 
&c., ever, to my knowledge, reccommended 
in books or horticultural papers, and have 
come to the conclusion that to follow any 
particular modo implicitly, irrespetive of ac¬ 
companying circumstances, is not always 
safe. Success must, after all, depend much 
upon a judicious exercise of good, plain 
common sense, on the part of the cultivator. 
But my design on tho present occasion is 
simply to say a few words on tho subject of 
summer pruning, and about mildew. I have 
tried every mode, from litorally no pruning 
at all (in tho summer) to the severest pru¬ 
ning ever reccommended “ in the books,” 
and have come to the conclusion (and for 
the last three years havo practiced accord¬ 
ingly,) that from about tho middle of June 
to tho last of August tho vines should bo 
divested of tho lateral branches or suckers 
as often as once in two or three weeks.— 
Caro must bo taken, however, when this 
operation is commenced to loave the first 
joint of the sucker (together with the first 
or lower bud upon it) undisturbed,—for if 
tho sucker is broken off below tho first bud, 
it will cause tho bud upon the main shoot 
at its baso (which is a fruit bud for next 
year,) to “ push” or grow, and even produce 
a second crop of fruit, too late of course to 
ripen, and thus destroy the crop for next 
year. Let one bud, in each successive 
pinching of tho suckers, bo left as a sort of 
safoty valve for the escapo of tho surplus 
vigor of tho vino, and no danger need bo 
apprehended from tho operation. 
I also carefully tie in upon the trellis, all 
tho fruit-bearing branches that I can find 
room for, and not havo them too much 
crowded ; and tho remaining branches, I cut 
off ono joint beyond tho upper or last clus¬ 
ter, about tho first of July, or when the 
berrios aro as largo as good sized peas. I 
do this, not bocause I believe tho fruit on 
their branches will bo penofited by tho op- 
oration, (for I bolievo it will be injured,) 
but from necessity—for I can find no bettor 
mode of getting them out of tho. way. In 
other words, I would do as little summer 
pruning as possible, boyond tho removal of 
tho suckers or lateral branches. 
In regard to mildew I have only to say 
I have tried many of the remedies usually 
rocommendod, with various degrees of suc¬ 
cess,—and am of the opinion that there is 
nothing quite equal to sulphur, or rather 
sulphur and limo together, properly appliod 
as a preventive of mildew upon the grapo. 
Tho following preparation, applied faithful¬ 
ly two or throe times a week for two or 
three weeks, commencing (when the berries 
aro small,) with a garden syringo, complete¬ 
ly dreaching the fruit, now wood and foliage, 
is tho most effectual application I have ever 
triod. I bolievo it will generally prove ef¬ 
fectual, accompanied with good culture, 
which of course includes keeping tho vine¬ 
yard clear of weeds and grass through the 
growing season. 
Place 3 lbs. of sulphur and 6 lbs. of good 
stono limo in a tub, holding say 10 gallons ; 
pour a pail of boiling water upon it and stir 
it while slaking till all tho sulphur is wet; 
then fill the tub with rain water,—let it 
stand till it settlos clean—then pour off tho 
clean liquid into a barrel, and fill it with 
rain or river water, and it is ready for use. 
A direct application of sulphur is often 
effectual, but it is quite objectionable, as tho 
fruit is often disfigured in this way. 
E. A. McKay. 
Naples, N. Y, June 28th, 1S53* 
Remarks. —The above article has been 
unintentionally deferred two or three weeks, 
but is not too late to prove valuable to ma¬ 
ny of our readers. Mr. McKay is one of 
the most celebrated and successful grape 
culturists in Western Now York, and of 
course good authority on the subject dis¬ 
cussed.— Eds. 
THE PARKS OF LONDON. 
If you enter Hyde Park between seven 
and eight in tho morning, when all the 
world of fashion is asleep, you will fancy, 
after you havo left the gateways, that you 
had made a great mistake, and strolled out 
into the country unawares. Scarcely a 
person is to be seen at this time of day, un¬ 
less it be some lonely foot passenger, who 
looks as if ho had lost his wits or his way, at 
this early hour. But you see broad grass j 
meadows, with scattered groups of trees, and 
your impression that you had got astray, 
and quite out of the reach of the metropo¬ 
lis, is confirmed by hearing the tinkling of 
sheep bells. But this is Hyde Park in 
dishabille. Go in again in the afternoon, 
any time during tho London season, and tho 
place will be so altered and animated by the 
dramatis persona, that you hardly identify 
it as the locale of the solitary country ram¬ 
ble you took in the morning. 
Tho Kensington Gardens are not only 
moro spacious and grand than Hyde Park, 
but tho trees are larger and moro grove-like, 
and tho broad glades of soft, green turf, are 
of a darker and richer green. The grand 
avtnuo of elms is some hundreds of years 
old, and is always majestic and venerable. 
No carriages or horses aro permitted in 
Kensington Gardens ; but its shadowy lawns 
are sacred to pedestrians, and are especially 
tho gambol fields of thousands of lovely chil¬ 
dren. It is said that as many as two hun¬ 
dred thousands persons have beon in Hyde 
Park and Kensington Gardens at once. 
Regent’s Park comprises about three 
hundred and thirty-six acres of land, orna¬ 
mental plantations, drives, and carriage 
roads ! It has a younger look than tho oth¬ 
ers, and among its attractions are the Royal 
Botanic Garden, with its rich collection of 
plants, and the Zoological Garden, some 
twenty acres in extont, w'hore may be seen 
thousands of living animals. But these 
luxuries of fresh air and greon fields aro 
not wholly confined to the west end of Lon¬ 
don. In almost all parts of the Great Me¬ 
tropolis aro open places of eight or ten 
acres, filled with trees, shrubs, grass and 
fountains; and besides those, a new space 
called the Victoria Park, of two hundred 
and ninety acres, has been laid out lately in 
the eastern portion of London, especially for 
the recreation and amusement of the poorer 
classes who are confined to that part of the 
to wn.— D oicning. 
UPLAND CRANBERRIES. 
At length wo have ocular proof of the 
fact, that cranberries in tho greatest perfec¬ 
tion, can be raised on upland, shady and 
gravelly soil. Mr. Joseph Orcutt has 
brought us for exhibition, a large root of 
cranberry-vine, placed in a box, which is 
made to contain a quantity of the soil from 
which it had been removed, the vine thickly 
hanging with ripe fruit. He made the ex¬ 
periment throe years ago last May, plant¬ 
ing forty bunches in a row two feet apart, 
without previous culture, merely by remov¬ 
ing tho sod, and planting the cranberries 
with no moro trouble and attention than he 
would have taken with a cabbage-plant. 
The soil is a sandy gravel, fit for peach 
trees, and of which five hundred and twen¬ 
ty-three are growing in an orchard so near 
as to shed their leaves on tho cranberry 
vines. 
Tho first year he pickod about a pint of 
fruit, the second year, four quarts; the third, 
or present year, from seven to eight quarts 
of remarkably fine fruit. Tho vines have 
shot the present season, threo feet six inches 
in length, are surprisingly strong and heal¬ 
thy, and the old wood is loaded thickly with 
the finest berries. 
We now consider the question, “ Can 
cranborries bo cultivated with success on 
upland ?” as decided in tho affirmative.— 
Boston Cidtivator. 
Protection of Trees.— The Legislature 
of Michigan has passed an act in substance 
as follows :—That every person who wil¬ 
fully, wantonly, and without cause, shall 
cut down or injure any fruit or ornamental 
trees, not his own, and the damage shall 
amount to tho sum of $25, the said per¬ 
son shall bo imprisoned in the State 
Ponitontiary not exceeding five years, or in 
the country jail not exceeding one year, or 
by fine not exceeding $500, at tho discretion 
of tho Court. This act takes effect imme¬ 
diately. So we learn from the Michigan 
Farmer. 
A Monster Cherry Tree.— There is in 
the town of Shawangunk, Ulster County, on 
the premises of John Bruyn, Esq., a cherry 
treo of such size, beauty and productiveness 
as cannot, perhaps, bo excelled in our coun¬ 
try. This tree measures thirteen foet in 
circumforonce around tho trunk immodiato- 
under the limbs, and fifty foet across the 
extremo point of ono limb to that of anoth¬ 
er immediately opposito. It cannot bo less 
than forty-five feet in hoight. It is in full 
bearing and is estimated to produce a wagon 
load of fruit in one season. 
fPttjrank Jrfs, #t. 
MANUFACTURES IN THE UNITED STATES. 
We condense from the Patent Office Bo- 
port for 1851-2, the following abstract of 
the manufacturing interests of tho United 
States. The estimato is made up to include 
all establishments that produce over $500 
at the date of tho statement, June 1, 1850. 
The whole amount of capital invested is 
statod at $530,000,000, tho raw material is 
valued at $550,000,000, and the amount 
paid for labor $240,000,000. Tho number 
of persons employed is stated at 1,050,000, 
and tho value of tho manufactured goods 
amounts to $1,020,300,000. 
The number of cotton establishments is 
stated at 1,094, having a capital of $74,501,- 
031, using 641,240 bales of cotton, valued 
at $34,835,056, giving employment to 92,- 
286 laborers, to whom are paid $1,357,192 
per month, and giving as the value of the 
entire products $61,869,184. 
The woolen mills number 1,559, with a 
capital of $28,118,650, working 70,S62,829 
pounds of wool, valued at $25,755,988, and 
giving employment to 39,252 laborers, to 
whom aro paid $699,940 per month, and 
giving as the entire products the sum of 
$43,207,555. 
Tho total number of furnaces for tho 
manufacture of pig iron is reported at 337, 
with a capital of $17,346,425, using 1,579,- 
309 tons of ore, which, with the fuel con¬ 
sumed, is valued at $7,005,2S6, employing ; 
10,444 laborers, whose monthly pay roll 
amounts to $422,219, and giving as tho 
value of tho entire products $12,748,777. 
For castings tho number of furnaces is 
set down at 1,391, with a capital of $17,- 
416,261, consuming, in raw material and 
fuel, $10,346,355 in value, giving employ¬ 
ment to 23,589 hands, turning out 332,745 
pounds of castings, valued at $25,108,155. , 
The number of establishments in opera¬ 
tion for the manufacture of wrought iron is 
given at 423, with an investment of capital 
amounting to $14,495,220, using that many 
tons of pig metal, 33,344 tons blooms and 
7S,787 tons oi’e, valued at $8,698,109, em¬ 
ploying 13,257 hands, and making 278,044 
tons of wrought iron, valued at $16,747,074. 
Thero is $8,334,254 investod in tho man- ; 
ufacture of malt and spiritous liquors, con¬ 
suming 17,055 bushels of grain, 526,840 
bushels of apples, 61,675 hogsheads of mo¬ 
lasses and 1,294 tons of hops. Thero is em¬ 
ployed 5,487 laboroi’s, producing 1,177,924 
barrels of ale, &c.,and 48,634,455 gallons of 
tho different kinds of liquors,— the value 
of which is not estimated. 
Of tanneries tho number is stated at 6,- 
263, with a capital of $18,900,557, using of 
hides and skins 8,782,835, valued at $19,- 
613,237 ; to which is appended a statement 
that thero are 6,000.000 sheep, goat and 
other skins tanned and dressed annually, 
and not included in the statement. The 
number of hands employed is stated 21,011, 
to whom $417,284 is paid annually. The 
number of skins and sides of leather pro¬ 
duced is 14,911,805, valued at $22,861,796. 
No other details are furnished, though 
there aro branches of manufacture made 
up from the different materials named in 
the foregoing schedule, second in impor¬ 
tance to no one of those given. The manu¬ 
facture of boots and shoes, hardware, edge 
tools, furniture, and other branches, will 
present as largo a footing as those given. 
Strictly speaking, ours is an Agricultural 
Nation, though in manufacturing we are 
slowly yet surely taking rank. It is cer¬ 
tainly to bo regretted that the census state¬ 
ment is not more full and specific. t 
WILSON’S IMPROVED SEWING MACHINE. 
This celebrated machine, invented and 
patented by A. B. Wilson, of Watertown, 
Conn., appears to bo the ne plus ultra —tho 
very perfection of Sewing Machines. Mr. 
S. W. Dibble, of this city, has several of the 
machines on exhibition, and it is worth the 
time of the curious, and all interested, to 
call at his room in Smith’s Block, and wit¬ 
ness the perfection and rapidity of their 
operation. No ono can fail to admire their 
ingonuity of construction and excellence of 
action. See Mr. D.’s advertisement. 
The Scientific American of a rocent date 
thus closes a lengthy article relative to this 
machine: 
“ This machine is exceedingly neat and 
portable; it performs tho finest quality of 
stitching, such as collars and shirt bosoms. 
One girl can stitch with one machine, 35 
dozen of shirt collars in one day. Tho work 
which theso machines perform cannot be 
surpassed. They can sew straight and eurv- 
od seams; the stitches do not rip out, and 
from 1,000 to 1,500 stitches can be made in 
one minute by a good operator. One ma¬ 
chine all complete occupies no moro room 
than a small work table, and it is as orna¬ 
mental as useful. The time must soon come 
when every private family that has much 
sowing to do, will have one of these neat 
and perfect machinos; indeed, many private 
families have them now. Tho price of ono 
all complete is $125 ; every machine is made 
under the eye of the inventor at the Com¬ 
pany’s machine shop, Watertown, Conn., so 
that every ono is warranted. As there has 
been much dispute about tho originality and 
identity of sewing machines as related to 
Mr. Howe’s original patent, no person who 
buys one of these machines is clogged with 
an impending prospective law suit, as thero 
is an arrangement and perfect agreement 
between Mr. Howe and Messrs. Wheeler, 
Y\ ilson, & Co.; so every customer will bo 
perfectly protected. Theso machines are 
adapted to sow fino and coarse work ; men’s 
clothes or the finest collar stitching.” 
A SIMPLE FIRE ANNIHILATOE. 
A simple Fire Annihilator, for domestic 
use, is described in the Troy Budget, by an 
insurance Agent of that city : 
Why will not people avail themselves of 
modern discoveries, to save their property 
from fire? A package of two or three 
pounds of sulphur, disposed of in such a 
manner as to be amongst the first things to 
burn—or at hand to be thrown into the firo 
soon after its commencement, before air 
rushes into the building—will arrest the firo 
as surely as water ; and is hotter than water, 
when varnishes or resinous gums are burn¬ 
ing. 
Oxygen and sulphur have so strong an 
affinity, tha r in the combustion of sulphur, 
the oxygen of the atmosphere is converted 
into sulphurous acid gas, in which point 
fire is arrested. 
I tested this principle and thereby saved 
mv property some years since, an account 
ot which I gave through your colums at that 
time. It is impossible to conceive how 
much human suffering might have been 
averted had this suggestion been attended 
to by boat and ship owners. I never read 
the accounts of tho terrible loss of human 
life on board our ships and steamers, with¬ 
out thinking that they might have been 
saved by a package of brimstono in the fire 
room. 
NEW MOTIVE POWER. 
A new motive power styled the “ Cylin¬ 
drical Pressure Engine” has been invented 
by Mr. A. R. Green, of Springwater, Liv. 
Co., in this fetate. The Saturday Budget 
thus describes a model of the machine which 
was shown him the editor: 
. This apparatus receives its power by an 
accumulation of pressuro produced by an 
arrangement ot Coiled Springs, so arranged 
on a horizontal shaft, as to bo wound sepa¬ 
rately, yet so as to act conjointly in* the 
movement of the machine, which the inven¬ 
tor claims can be made to move with as 
much velocity as steam. Should the prin¬ 
ciple work as well jn a machine of large 
size as it does in model, we can safely say 
that the days of steam and caloric are num¬ 
bered, and we can see no reason why it 
should not, tor wo saw it accomplish tho 
distance ot 1000 feet in one minute, and 
the balance wheel ot 4 inches diameter, 
driven at tho rate of 1500 revolutions in tho 
same length of time. 
NOURISHMENT OF MEAT. 
To preserve, in dressing, the full nourish¬ 
ment ot meats, and their properties of di¬ 
gestiveness, forms a most important part of 
the art of cooking; for these ends, tho ob¬ 
ject to be kept in mind, is to retain, as much 
as possible,. tho juices of the meat, whether 
roast or boiled. This, in the case of boiling 
meat, is best done by placing it at once in 
briskly boiling water. The albumen on tho 
surface, and to somo depth, is immediately 
coagulated, and thus forms a kind of cover¬ 
ing which neither allows the water to get 
into the meat, nor the meat juice into the 
water. The water should then be kept just 
under boiling until the meat be thoroughly 
done, which will be when every part has 
been heated at about 165 degrees, tho tem- 
porature at which the coloring matter of 
the blood coagulates or fixes. At 132 de¬ 
grees, the albumen sets, but the blood does 
not, and therefore the meat is red and raw. 
The same rules apply to roasting; the meat 
should first be brought near enough a bright 
fire to brown the outside, and then should be 
allowed to roast slowly. 
Currant Jelly. —Mash your fruit with a 
wooden spoon, and squeeze the juice 
through your jelly bag. To overy pint of 
juice allow a pound of white sugar. When 
the sugar is dissolved, add a piece of isin¬ 
glass dissolved in warm water to clarify the 
jelly. A quarter of an ounce of isinglass to 
five pints of juice will be sufficient. Boil 
and skim it till a jelly is formod : then take 
it off the firo and put it in glasses while 
warm. Tho next day put brandy paper 
over them and paste them. 
Black currant jelly is made in the same 
way only it requires but three-quarters of 
a pound of sugar to a pint of juice. 
Glazed Currants. —Select large ripe 
bunches of currants, wash them by dipping 
them in a bowl of cold water, and drain 
them dry; have ready the whites of two 
eggs, give them three or four beats, dip tho 
bunches in tho egg, place them on a sieve 
so as not to touch each other, sift powdered 
sugar over them, and place them in a warm 
place to dry. The whites of the eggs should 
only bo broken, but not beaten till dry, or 
they will not adhere to tho fruit. 
Currant Marmalade os Jam.— This is 
made in the same manner as cherry mar¬ 
malade, using currants alone, and adding to 
every pound ot currant pulp and juice one 
pound of fine white sugar. 
