ANOTHER FAILURE WITH DWARF PEARS. 
Wk have no desire to give undue attention to 
Dwarf Pears to the exclusion of other and valua¬ 
bly matter, but the question comes up under so 
" Aiy guises that it seems impossible to avoid dis- 
crttuon, unless we surrender the field. We hardly 
ki« one falsehood—prove one story to be a gar- 
bitv report of the facts, and made to speak false¬ 
hoods—ere another and another is started, with as 
much assurance as though a score of their kind 
had not been killed before them. 
In the January number of the Horticulturist, is 
an article signed “ S. B. P., Flushing, L. I," which 
means, of course, S. B. Parsons, of that place. 
It has a strange heading, for such an article, name¬ 
ly) “ Horticultural Courtesy .” The author com¬ 
plains of C. M. IIovey, the editor of ffovey’s Mag¬ 
azine, for his supposed want of courtesy, and of 
Horticultural Editors, in general, with the excep¬ 
tion of the editor of the Horticulturist, whom he 
seems to consider a model. Now, we agree with 
him that it is important editors should regard the 
“courtesies and amenities recognized among gen¬ 
tlemen,” and we think it is fully as important that 
correspondents, when they are writing for the press, 
should tell the truth. But we suppose this matter 
of courtesy was only introduced to produce a fog— 
as a kind of cover to the main statement, which 
we give below, and which we have no doubt was 
relied upon as a regular broadside for the enemy: 
“ Wliat is the whole history of this Dwarf Pear con¬ 
troversy ? 
“ Some nurserymen and amateurs about Boston were 
successful in growing Dwarf Pears in their gardens, 
under high culture. A nurseryman on Long Island, 
charmed with the results he saw at Boston, planted ten 
years ago an orchard of four acres of Dwarf Pears. 
He plowed deep, manured highly, (about $100 of stable 
manure to the acre,) selected trees of the best quality 
of the five best sorts recommended by tiie President of 
the Massachusetts Horticultural Society, and gave them, 
throughout, full garden culture. The first two or three 
years were highly encouraging. The trees grew so 
luxuriantly, and bore so abundantly, that he considered 
the question settled, and wrote an article for the Horti¬ 
culturist, accompanied by an array of figures to prove 
that orchards of Dwarf Pears were profitable beyond all 
previous calculation. 
“This article was widely copied, and inserted in a 
book on Fruits prepared by a well known Nurseryman 
at the West, whose sales of Dwarf Pears were doubt¬ 
less largely increased by it, for people will be taken 
by figures, however deceptive they may sometimes be. 
A year or two subsequent to this, however, the writer's 
orchard began to flag. Being rather a pet, it u hr cared 
for in every poHsibio »-ny, n-u, nursed, trimmed, and 
trained, but all was of no avail, and the writer, after ten 
years, was forced to admit that he was mistaken, and to 
feel that in common honesty he was bound to tell it to 
the public, although a part of his business was to sell 
dwarf pears, lie did tell it. He was preceded and 
followed by others wiio told the same story—men from 
Pennslyvania, New York, and elsewhere, who had ex¬ 
pended large sums upon Dwarf Pear culture, and who 
had no possible interest in giving a false impres¬ 
sion." 
This “ nurseryman on Long Island,” who “plant¬ 
ed an orchard of four acres of Dwarf Pears,” and 
who “ wrote an article for the Horticulturist, ac¬ 
companied by an array of figures to prove that 
orchards of Dwarf Pears were profitable beyond 
all previous calculation,” was Mr. Parsons himself 
—though we must say we cannot find in the article 
the great array of figures he now writes about. 
The “ book on Fruits,” in which he says the arti¬ 
cle was copied, was Barry's Fruit Boole, although, 
in truth, Mr. Barry copied but about twenty lines, 
designed to show Mr. Parsons’ method of manur¬ 
ing and cultivation, but more particularly the 
manner of planting a mixed orchard of standard 
and dwarf trees, for Mr. P. planted standard trees 
twenty feet apart, and between these, dwarfs ten 
feet apart. Whether Mr. B.’s sales of Dwarf Pears 
were largely increased by copying that twenty 
lines, we cannot say, but it seems to us that Mr. 
Parsons would be the most likely to be benefited 
by such a notice of his operations. The remark, 
therefore, is entirely gratuitous, hardly consistent 
with the “courtesies and amenities recognized 
among gentlemen,” with which Mr. Parsons’ pre¬ 
tends to be so much in love, and certainly very 
much out of place in an article on “ Horticultural 
Courtesy .” 
I” tllO article referred io by Mr. P., and publish¬ 
ed in the Horticulturist of January, 1851, he says: 
“ Of tli’c varieties on quince I have planted only 
six. ‘Clout Morceau, Vicar of Wink-field, Louise 
Bonne de Jersey, Winter JVelis, Lawrence and 
Betirre d' Aremberg.” The reader will please bear 
in mind the varieties. 
This pear orchard of four acres was planted, Sir. 
P. tells us, ten years ago, being in 1849. In Janu¬ 
ary, 1851, his famous article containing the 'decep¬ 
tive figures" was published, having been written in 
1850. “A year or two subsequent,” (in 1851 or ’52,) 
the “ orchard began to flag.” He “ fed, trimmed, 
nursediand trained, but all was of no avail,” and 
this fact, with a Roman integrity, and a moral he¬ 
roism truly surprising in this degenerate age, after 
ten years, he felt constrained to tell, “although a 
part of his business was to sell 'dwarf pears!” 
Now we are not informed whether the trees are 
living or dead, or if dead, whether killed by blight 
or mice, or “ constitutional obstinacy In 1S51 or 
1852, they “ began to flag," and that is all we are 
permitted to know of the matter. But, how of the 
standard trees ? In that orchard of four acres there 
were 440 standard trees, and they would be now 
ten years planted and with the feeding, and nurs¬ 
ing and training that Mr. Parsons describes should 
be beautiful trees, and some of them producing 
fruit. Surely they were not as obstinate and un¬ 
grateful as the dwarfs? Do let us hear of your 
success with the standards. 
So •much for Mr. Parsons’ statement. Now for 
the statements of others. We are informed by an 
intelligent nurserymen of New Jersey, who often 
THE AVIIITE!SiVriT'I-T GOOSEBERHTY. 
TnE Gooseberry, when well grown, is a delicious 
fruit, and in England it is the staple summer fruit, 
prized and enjoyed alike by rich and poor. Those 
who have traveled in that country in the summer 
season, observed the thousands of bushels exposed 
for sale in the markets and at the fruit stores, 
noted the cheap rate at which they are sold, and 
tasted the rich berries, will at once admit this fact. 
In early spring, when not much larger than peas, 
they are used for pies, tarts and sauce, and they 
are in demand for these purposes until ripe, in 
July, when they are excellent for the dessert. Mr. 
Loudon yery truly remarked, “ as a luxury for the 
poor the gooseberry is the most valuable of all 
fruits, since it can be grown in less space, in more 
unfavorable circumstances, and brought sooner 
into bearing than any other.” 
Unfortunately, our climate is not so well adapted 
to its growth as the moist climate of England, 
though in the more northern and eastern part of 
the country it succeeds pretty well, especially if 
planted on strong soils. In Northern Illinois, a 
few years since, we were surprised to find the 
gooseberry growing in perfection, without the least 
sign of aiioase. If this is general in the West, it 
should be known, and we hope some of oilr Western 
readers will give us information on this point. 
The best gooseberries we have are English sorts, 
and they are generally attacked with a mildew, 
when less than half grown, which entirely destroys 
the fruit, and this disease appears to be more gene¬ 
ral and destructive on light or shallow soils, and 
therefore it is always best to plant on strong, deep 
soils. A thick moulding, also, is of advantage, and 
in the Rural of last year, we gave some successful 
experiments with sulphur. 
The American Seedlings are not subject to this dis¬ 
ease, but, as yet, they are inferior to the English. 
Before long we hope to be able to announce some 
American varieties that shall rival the English in 
quality. Houghton’s Seedling is the most generally 
cultivated of American varieties. The Mountain 
Seedling, grown by the “Shakers,” of New Leba¬ 
non, is a very productive, early sort, of fair qual¬ 
ity. Mr. Chas. Downing has raised a seedling 
which is represented as superior to cither of these, 
but we have not yet seen it. 
The English Catalogues contain lists of hundreds 
of prize sorts, and they are divided by color into 
four classes, red, yellow, green and white. We 
give, above, a drawing from nature, of one of the 
hardiest and best of the white varieties, the White¬ 
smith. In this connection, we also give an article 
from Prof. Codpock, of Buffalo, showing his plan 
of preventing mildew. 
In the December number of the Horticulturist a 
method is described for successfully growing the 
Gooseberry free from mildew, by the application of 
a species of mulch, i. e., two shingles, or pieces of 
board, having a notch cut out of each the size of the 
stem, to lay upon the ground, the stem of the tree 
growing through the centre—the surface being 
boarded to the extent of the branches. This 
method, I believe, originated with myself thirteen 
years since, and was brought before the Buffalo 
Horticultural Society at that time. Instead, how- 
ever, of using wood, I gave the preference to bricks, 
simply laying them upon tile surface of the soil after 
digging and raking smootluy in the spring. From 
eight to sixteen bricks ar e [peele d, according to the 
size of the bu*h\ My *• Ac confined 
to six varieties of the puG-seberries, 
viz.,— Crown Bob, Wilt log ring Lion, Iron 
Monger, Top Sawyer, and; Hearts of Oak. With 
these varieties it answered to a charm, and I am 
happy to find it proves useful elsewhere. My ob¬ 
ject in noticing this method at present, may per¬ 
haps be a slight touch of vanity, in having conferred 
even a trifling benefit to the success of horticul¬ 
turists. About the same period I had proved to a 
demonstration, by experiments with spent tan- 
bark, that it made an excellent mulch for Straw¬ 
berries, which has been generally adopted, although 
it fought its way somewhat slowly, until Mr. Down¬ 
ing fully endorsed it. But the funniest part of this 
matter was, after four or five years use of it, among 
the members of the Buffalo Horticultural Society, 
a gentleman of our neighborhood famed for his 
Island Pear Orchard, but more particularly touched 
with the cacoethis scribendi, when a bit of good 
capital can be made, although lie had for years 
ridiculed its use, suddenly, in the spirit of univer¬ 
sal philanthropy, wrote an article in the Horticul¬ 
turist, commending its value, and without the least 
qualification, claimed the priority of its use!! 
Longsight, near Buffalo, 1859. W. It. CorrocK. 
visited this orchard, that for a several years it was 
well cared for, at least so far as manuring and 
working the ground was concerned, but even then 
the trees were allowed to over-bear, to breaking 
down; and after the first few years the ground 
was almost entirely neglected, and weeds, weeds, 
was the order of the orchard, A gentleman w r ho 
was gardener for Mr. Parsons at the time, confirms 
this statement. The names of these gentlemen we 
can give, with the particulars of their statements, 
should it become necessary. 
Our readers will remember that in 1851 or 1852, 
tliis orchard “ began to flag," and that the owner 
could not stop this “ flagging ,” by any means tried, 
until at last, ten years after, (in 1859,) he felt con¬ 
strained, against his own interest, to inform the 
public of the melancholy fact. Now read the fol¬ 
lowing advertisment which we cut from the Horti¬ 
culturist for August, 1854, two or three years after 
the flagging commenced: 
DWARF PEARS) 
S. B. PARSONS, of Flushing, Long Island, offers for 
sale his orchard of Dwarf Pears, which is described in 
“ Barry's Fruit Garden,” They are removed for build¬ 
ing purposes, and arc in vine growing and bearing 
condition. They consist of 
VICAR OF WINKFIELD and GLOUT MORCEAU, 
eight and nine years old, $2 each. 
LOUISE BONNE DE JERSEY, four to six years 
old, 75 cents each. 
BKURRE D’ALEMBERG, FIG, and LAWRENCE, 
three years old, 50 cents e'&oh. 
They are now 61ioWin<5 luxuriantly, and can be 
seen on the premises., which are accessible by railroad 
and steamboat from NeW York eight times per day. 
August 1,1854.—3t, 
“ In fine growing and bearing condition,”—are 
now growing luxuriantly" —in August, 1854!— 
Sold off because the land was valuable for building 
lots five years ago — in 1854. Th e same varieties 
— the very orchard “described in Barry's Fruit 
Garden,” so that there can be no mistake. The 
orchard broken up, and the trees advertised in 
1854, with which he now claims to have had ten 
years experience (since 1849,) and failed ! 'The 
trees that commenced flagging in 1851 and could 
not be saved, are advertised in the autumn of 
1854 as being in fine growing and bearing condition, 
and growing luxuriantly! Did not the cause of 
truth —the public good —require it,we would not 
thus expose the facts. Is there not a fair man 
among all the enemies of dwarf pears—not one 
who can tell the truth, th a whole truth, and nothing 
but the truth. Have they all combined and con¬ 
spired together as one band of brothers, with An¬ 
anias a»their Patron Saint? 
EVER-BEARING STRAWBERRIES. 
Messrs. Eds.: —It appears, from the debates 
before the American Pomological Society, at their 
fall meeting, that one of the members observed that 
he had never known a perpetual Baspbtrry or Straw- 
bgrry, though he had tried several claiming these 
qualities. And in the Rural of October 23d, you 
speak of having received strawberries in Septem¬ 
ber and October, and intimate that this is the great¬ 
est claim that has been made to the Ever-Bearing 
Stawberries in your latitude. I write to inform 
you that I have Strawberries that are entitled to the 
name in the strictest sense of the word. Last 
spring I set out three dozen of very delicate plants; 
they blossomed without forming many leaves; and 
before frost had ceased, the first blossoms were all 
killed, but that made no difference with them; they 
immediately threw out more blossoms and bore 
fruit week after week continually, until frost came 
in the fall; by covering them slightly some ripened 
after the first frost. I lifted a couple of bunches 
that had borne fruit all summer and planted them 
in a box of rich earth, kept in the sitting-room, and 
they have continued to bear thus in the winter.— 
They are now covered with fruit in all the different 
stages of growth, from the blossom to the ripe 
berry, though the fruit is not more than half the 
size it was in the garden. I send you a specimen. 
The fruit is of medium size, and sw r eet enough, of 
considerable flavor, and colors for some time before 
it ripens. I had the bed slightly covered with tan- 
bark; and this prevented the runners from readily 
taking root; but so hasty are they to bear that the 
runners will blossom, and have readily ripened 
fruit without being rooted at all. Whether they 
will produce enough to make them profitable for a 
market gardener, I will not take upon me to say — 
but sure I am that to the amateur they will be a de¬ 
lightful acquisition, as their hardiness and ever- 
bearing property has been fully tested for some 
years. M. Me C. 
Frankfort Springs, Pa., Dec., 1858. 
Remarks.— We fear the bright hopes of our cor¬ 
respondent are doomed to disappointment. Is it a 
seedling, or an old variety ? It looks like the com¬ 
mon wood strawberry. Try it another season. 
METHOD OF KEEPING GRAPES. 
Eds. Rural : — Having seen several articles in 
your excellent paper of late, as to the best •manner 
of putting up grapes for winter use, I will explain 
my own way of keeping them, which with me has 
been a perfect success. Having the past season an 
abundant yield, (some thirty bushels,) mostly Isa¬ 
bellas and Catawbas, I concluded to save some for 
winter use if possible. I put up only the Isabellas, 
which were very large and fully ripe. I picked 
them carefully on a dry day, selecting the finest 
clusters. Cut out all imperfect or bruised grapes, 
and then, having prepared candle boxes by pasting 
paper over them, pu/ - c - l —> — ' ov * tOTI 
batting, then a layer" °* grapes, so ,as not to have 
the clusters touch feach other, thee, a layer of bat¬ 
ting, and so on, until the boxes were filled. Put 
batting on top and nailed on covers tight, then 
papered over cover and all, with stout paper, safely 
to secure from air, and put them into a chamber 
and kept them there, where had been no fire this 
winter. During the very cold weather two weeks 
since, some in a box that was open for use, froze, 
while those unopened were safe. After winter set 
in I spread bed-quilts over the boxes. 
By this mode, we have had, all winter, fine, 
plump and fresh grapes for use. A few days since 
I opened a box which were pronounced excellent by 
some neighbors who eat of them. I will assure 
your readers that it is easily done, and will well 
repay by affording both family and friends, during 
winter, a delicious and healthy fruit. 
Wampsville, Mad. Co., N. Y., 1859. R. II. Avery. 
PICKED-UP DINNERS. 
Eds. Rural : — Please say to Mark that the best 
way to get rid of picked-up dinners on washing-day, 
is to use the washing fluid called Economy of time. 
M e have used it for two years in our family, and 
could not be induced to wash without it under any 
circumstances, as it saves both time and labor.— 
The fluid is prepared in the following manner:— 
Take one pound salsoda; half a pound unslacked 
lime; put in one gallon rain water, let it boil twenty 
minutes, skim off the scum that rises, then set it 
away to cool and settle. Pour oft all that is clear, 
and bottle. Whenever you wish to wash, gather 
your clothes the evening before, soak them over 
night, adding a very little weak lye to the water in 
which they are soaked. In the morning wring 
them all out, rub soap on the wristbands and col¬ 
lars of the shirts, and all other articles that require 
it, sheets and pillow-slips excepted. Put as much 
water in your boiler as usual, and again add a 
small quantity of lye, (lye saves soap,) then put 
one tablespoon full of this fluid into the water, and 
put in the clothes. Let them boil half an hour, 
then take out and wash them thoroughly through 
one suds. If there are more clothes than can be 
put in one boiler, dip out some of the suds and add 
cold water enough to make it luke-warm, adding 
half a spoonful of the fluid. After the clothes are 
all washed, put them into the boiler with clear 
water, let them come to a boil, then take out, and 
they are ready to be wrung and hung up. 
This suds docs not injure calico, as many sup¬ 
pose, more than soaft-soap does. New calicoes 
and flannels should never be washed in anything 
but clear water and hard-soap, and dried where 
they do not freeze. 
The bits of dry, hard bread are made palatable 
by being broken or grated finely, and put in a 
pudding disli in alternate layers with finely chopped 
apples. Put a little butter, sugar and spice be¬ 
tween each layer, pour a little hot water over it just 
before setting it in the oven ; bake one hour—serve 
with cream and sugar. In summer you can use 
berries or fruit as a substitute for apples, then you 
can have fifty-two excellent puddings, all on wash¬ 
ing-days, for they can be made early in the morn¬ 
ing, and loft to put in the oven at the proper time 
for picked-up dinners. Maria. 
Niagara City, N. Y., 1859. 
HOW THEY MAKE COFFEE IN FRANCE. 
WINE AND THE OPORTO GRAPE. 
Eds. Rural :—In answer to your inquiry about 
grape vines, I will say I have about half an acre of 
ground set to Oporto vines, sixteen feet each way, 
trained on wires attached to posts. They are eight 
years old, ami have not had the best of care until 
the past year. Trimmed late in the fall or winter. 
Last spring I plowed the ground as near the vines 
as I thought best, and spaded the rest all over.— 
Planted potatoes between the rows and kept the 
ground mellow and clean. The vines grew finely, 
and hung full of grapes. A few vines did not bear 
on account of a little bug which eat the leaves and 
blossoms off as fast as they came out. I looked ' 
over all the vines twice and three times a day, and 
killed them or we should not have had any grapes. 
The bug was the size of half a small pea, the color 
of a green fly, and jumped like a flea. Vvom forty- 
eight vines I m&te fifty-four gallons of wine —the 
real juice of the grape, not one-tliird water as some 
make wine—and fifty bushels of potatoes from the 
half acre. I have another vine of the same kind, 
from which I picked seven bushels of grapes last 
fall. I have six different kinds of grapes, and the 
Oporto is the best of either of them for wine, and 
better than any other grape that I am acquainted 
with. Ift conclusion I want to say a word about 
the Rural. I have always thought it an excellent 
family and agricultural paper, but think it has im¬ 
proved half iu appearance this year. 
Clyde, N. \., Jan., 1858. A-, Devereaux. 
Remarks. — We know nothing of this Oporto 
grape, but from what we hfcvfe heard of it, should 
judge it is a native, requiring a good deal of sugar 
to make wine. The wine sent us was altogether 
too sweet for our notion -of a wine. Still, though 
these native wines are "hardly worthy of the name, 
they are but very slightly intoxicating, and con¬ 
tain no poisonous admixtures. 
The Hubbard Squash. —I think you will agree 
with me that my article, in the Rural of the 22d 
ult., offering to distribute seeds of the Hubbard 
Squash , lias been appreciated, when I tell you that 
on the first four days I received and answered over 
two hundred letters, sending seeds to all, though 
not as many as I would gladly have done. At this 
rate you see my stock will soon be exhausted, for 
as I had but nine squashes, my number of seeds 
was not large; but as long as they last they go 
cheerfully. I hope each one will be fortunate in 
raising, at least one, that they may thus procure 
seeds for a larger growth next year. And to secure 
this end, I would recommend to all to start plants 
in a hot-bed, or in boxes in the house, that they 
may get a good start, which will protect them from 
bugs, and insure an early maturity. It is with re¬ 
luctance that I thus early beg for quarter ; but 
before this is published I shall undoubtedly have 
have more orders than I can fill. I shall hope to 
hear the result from some, at least, who thus eagerly 
seek for this excellent squash.—J. E. North, South, 
Cortland, N. Y. 
Remarks. — Those who do not procure seeds 
from Mr. N., can obtain them from other sources 
noticed in the Rural. A Few shillings cannot be 
expended in a better way than in procuring a sup¬ 
ply of the seed of this superb squash. We hope 
every person who procures these seeds will make 
a special effort to keep them pure. Plant aa for 
as possible from everything of the squAsh and 
pumpkin family. Our old varieties of Squashes 
have become so mixed that it i‘s almost impossible 
to obtain any sort pure. 
A Clip of French coffee seems to have the effect 
to puttAinericans into ecstacies; yet few of them 
are thoughtful enough to obtain from their French 
brethren the process by which the delicious bev¬ 
erage is decocted. Of this few is a Buckeye wri¬ 
ting from Paris, under date of Nov. 9th, who sup¬ 
plies the desired information: 
“ While at Mr. Morle’s, his good lady very kind¬ 
ly initiated me into the art of coffee-making. In 
the first place it is scorched in a hollow cylinder, 
which is kept constantly revolving over a slow 
fire, and not a grain of it allowed to burn. 
Secondly, it is ground very fine, and thirdly, when 
it is to be used, a portion of this is placed in a 
finely perforated pan or cup, which exactly fits in¬ 
to the top of the boiler, coffee pot, or vessel you 
wish to use. Boiling hot water is then poured on, 
and it percolates gradually through, carrying with 
it all the essential principles of the coffee. As soon 
as percolation is completed, the pan is removed 
containing all the grounds, and then boiling hot 
milk is added to the infusion, and your coffee is 
made. It is brought on the table in bowls, with a 
knife and spoon, and a little willow basket of 
bread. The servant then places by your plate a 
tea dish, on which are two or three lumps of white 
sugar, always of a certain size, and you sweeten to 
your liking. In no instance is your coffee boiled, 
and this is one reason why the cafeau lait and cafe 
noir are so much admired by all who take them. 
If you will try this mode, I am sure, in a few ex¬ 
periments, you will succeed in getting it right, and 
possess yourself of a luxury which will add very 
much to a breakfast on a cold morning—try it.” 
HOW TO COOK A HUSBAND. 
Planting Fruit Trees.—I s it a‘good practice, as some 
'recommend, to put stones in the bottom of the hole, when 
planting a fruit tree?—H. 'll. D., Black Hawk , Wis. 
Remarks. —There is ho advantage claimed for 
this plan, that we know of, except that it prevents 
the roots from going down beyond the proper in¬ 
fluence of light, air and warmth. We consider the 
plan objectionable, and where the surface is kept 
rich and mellow, no evil will result from the roots 
going down. The roots of a tree arc the feeders, 
and in their search for food they sometimes go far 
and wide. By keeping the surface mellow and 
rich, the growth of the roots is encouraged near 
the top of the ground. By watering a plant we 
can keep its roots near the surface, while a plant 
that is never watered, will send its roots far down 
in search of moisture. 
The time has arrived in the year for the pre¬ 
paration of many good things, and I have no 
doubt but that the following will prove to be one 
of the most valuable in the catalogue of recipes. 
To cook a husband, as Mrs. Glass said of the hare, 
you must first catch him. Having done so, the 
mode of cooking him, so as to make a good dish of 
him, is as follows: 
Many good husbands are spoiled iil the cook¬ 
ings ; soinC Women go about it as if their hus¬ 
bands Wfere bladders, and blow them up; others 
keCfi them constantly in hot water, while others 
freeze them by conjugal coolness; some smother 
them in hatred, contention, and variance, and 
some keep them in pickle all their lives. These 
women always serve them up with tongue sauce. 
Now, it cannot be supposed that a husband will 
be tender and good if managed in this way; but 
they are, on the contrary, very delicious when 
managed as follows:—Get a large jar of faithful¬ 
ness, (which every good wife has on hand,) place 
your husband in it, and set him near the fire ot 
conjugal love; let the fire be pretty hot"; es¬ 
pecially let it be clear, but above all let the heat 
be constant. Cover him with affection, kindness, 
and subjection, garnished with modest and be¬ 
coming familiarity, and spice with pleasantry, 
and if you add kisses and other confectionaries, 
let them be accompanied with a sufficient portion 
of secrecy, mixed with prudence and moderation. 
We would advise all good wives to try this recipe, 
and realize what an admirable dish a husband 
makes when properly cooked. 
The most graceful principle of dress is neatness 
the most vulgar is preciseness. 
