THE VEGETABLE GARDEN. 
PLANTING AND MANAGEMENT OE THE HOT-BED. 
In our last we gave the necessary directions for 
making a hot-bed. We now continue this subject, 
with instruction for planting and management. 
Those who grow vegetables largely will do well 
to start a small frame early this month, as a seed¬ 
bed, and sow lettuce, tomatoes, celery, Ac., to be 
transplanted into other beds early in April, when 
the seed-bed can be sown with radishes. If the 
weather is very severe, cover nights, and in the 
days when very cold and cloudy, with straw, mats, 
old carpet, or anything that may be convenient.— 
Give air during sunshine in the early part of the 
day. Those who raise vegetables for family use, 
in a small way, can do without this early bed. 
The hot-bed should be ready for planting cucum¬ 
bers by about the 20th of March, though it may be 
done until the 1st of April. Plant a hill under the 
centre of each sash, raising the earth two or three 
inches higher than the rest of the bed, and putting 
eight or ten seeds in each hill, riant the front 
with lettuce plants, or sow the seed; and sow celery 
and tomato seed at the back of the bed. The let¬ 
tuce in this bed will grow finely, and in a very 
short time they will be fit for use, especially if 
young plants were used, and in almost all gardens 
where lettuce is grown, plenty of young plants can 
be found. We always sow a little seed in the fall, 
in some sheltered place in the garden, for this pur¬ 
pose. Before winter sets in, throw a few bushes 
and a little straw over them, and you will have ex¬ 
cellent plants for the hot-bed. Cucumbers require 
so much more heat than tomatoes or celery, that it 
is best to transplant these, when about four inches 
high, to another and cooler frame, where they 
should be set thin, and allowed to harden, prepara¬ 
tory to being put out in the open ground. It will 
be best to make a new bed for them, with only 
about 18 inches of manure. Give plenty of air 
every fine day, or they will grow weak, and trans¬ 
plant into the open ground about the 10th of May. 
Many of the tomato plants will be in blossom at 
that time, and some protection should be in readi¬ 
ness for frosty nights. A light box with a pane of 
glass at the top is first-rate, and it should remain 
over them for a few days after transplanting, and 
on all unusually cold or windy days. 
When the cucumbers are up, give air, in the 
early part of the day, when the sun is shining, and 
as the plants grow, draw the earth to the stems, and 
when the second leaf has fairly started, any surplus 
plants can be transplanted to another bed, or thrown 
away, leaving only three of the strongest plants in 
fhe hm 1? .V th» tin*' *!•.,> vines begin to run, the 
lettuce will be fit to pull, and the tomatoes must be 
removed, as before recomiuenUcd. tl; n 
three inches of good garden mold, and level oft'the 
bed. The frame will soon be filled with vines, and 
when this is so, throw earth over the old manure 
that formed the hot-bed, and rake it nicely, leaving 
the whole in the form of a graceful mound. Then 
raise the frame about six inches from the inner 
surface, by putting blocks under the corners, and 
let the vines run out under the frame. In about 
two weeks after this the frame may be taken away 
entirely, and you will not only have a beautiful 
green mound, but a fruitful one. The only care 
required now, is to water, and reap the reward of 
your labor, by picking the fruit. As soon as fruit 
begins to set, plenty of water must be supplied. 
The ground must be kept well moistened, and have 
an occasional thorough soaking. 
Onions are very successfully raised by sowing 
the seed quite thick in the hot-bed, giving them 
plenty of air, until about the 10th of April, when 
the frame can be taken away, and used for some 
other purpose. They should be transplanted into 
the open ground about the 10th of May. In this 
way the trouble of thinning and weeding is avoid- 
ed, they mature early, are large, and in every way 
as easily raised as the potato onion. 
Radishes require about the same treatment as 
onions, except transplanting. Too much heat will 
draw them, so that they will grow all to tops. The 
best kind for forcing is the Early Oval, a French 
variety; where this seed cannot be obtained, the 
Early Scarlet will answer. 
Where two frames are started at the same time, 
as suggested in our last number, which is probably 
the best plan for new beginners, (they should be 
ready for the seed about the 25th of March,) we 
would advise that nothing be planted in the frame 
with cucumbers but a little lettuce in front. In 
this situation it receives the drippings from the 
sash, which is of so great benefit to lettuce, but 
would be injurious to most other things. In the 
other frame we would plant lettuce in the front, 
tomatoes and celery at the back, and radishes in 
the centre of the bed. Pepper, egg-plant seed, &c., 
can be sown, as desired. This frame will require 
plenty of air, especially as the time draws near for 
transplanting to the open ground. The plants will 
also require thinning out, and as the radishes and 
lettuce are drawn for the table, a few of these 
plants may be set out in the places thus left un¬ 
occupied, or seeds of Balsams and other annual 
flowers sown, so as to secure early flowers. We 
urge all our readers who can do so, to make a 
small hot-bed. They will be astonished to find 
how little it costs, and how essential to a good 
vegetable garden. 
--*-•-*- 
Not a Bad Idea. — In a report of the transac¬ 
tions of the Knox Co. (Ill.) Horticultural Society, 
as published in the Prairie Farmer, we observe the 
“ weaker sex” share the honors with the “ lords of 
creation —the “Vice-Presidents number twelve, 
six of whom are females. 
Proceedings of Am. Pomological SociETr.—The 
Report of the doings of this Society is received. It 
makes a volume of 204 pages, and is valuable either 
forpresent reading or future reference. 
CULTURE OF THE GRAPE-No. III. 
Messrs. Eds.: —Two years ago the question came 
up in my mind,— Can Grape Vines be so pruned 
and managed that the sap and nutriment that the 
roots gather from the soil will be exhausted in 
bringing Fruit to maturity instead of growing a 
large quantity of young wood, much more than is 
wanted for the next year’s crop ? So satisfactory 
was the result of my experiment that every reader 
of the Rural should understand it, if they cultivate 
no more than a single vine. To make the subject 
plain, I simply give a statement of the treatment 
my two old vines received. My practice is, in au¬ 
tumn pruning where vines are spread on a trellis, 
as they are, to spread the old wood as thin as possi¬ 
ble, not closer than from two to four feet. As soon 
as the vines reach the flat or trellis, begin to leave 
spurs—the Saviour calls them branches — not 
closer than from two to four feet. This keeps the 
fruit in bunches to let the sunshine on it early and 
late in the day, and keep the skin of the fruit dry, 
that it may escape mildew. With a view to load 
the vines heavy with fruit where I could, I left two 
branches with four buds each. When the blos¬ 
soms began to appear on the clusters, I commenced 
summer pruning and did a faithful day’s work on 
the two vines, shortening in at two to four leaves 
above the fruit, taking off" all the laterals only at 
the last leaf, leaving that to push forward so that 
the next year’s fruit-bud, that stands by the side of 
it, be not started. A week later I pruned them 
again and spent half a day in shortening in what 
branches was over-looked in the first pruning, and 
taking off the laterals from the less thrifty branch¬ 
es that began to push forward by the first pruning, 
always leaving one or two branches on all the old 
wood to give all the extension to the vines they 
need, many of them being more than 50 feet in 
length. A week later I pruned them again, and 
spent nearly half a day observing the same rules as 
at the last pruning, and where the lateral at the 
last leaf of the branches had formed a leaf and be¬ 
gan to push beyond it, pinched it off above the 
leaf. Vines that are thrifty will require this to be 
done frequently through the season, if they are not 
heavy loaded with fruit, as they will make nu¬ 
merous laterals on each branch, with each a single 
leaf. 
When this was done the branches and clusters 
were so numerous and the fruit set so thick on the 
clusters that one-half of the branches never formed 
a new leaf until the fruit was fully grown; then, in 
September, the branches began to push forward a 
growth of young wood again. Now, for the result of 
lading vines thus heavy with fruit. I gathered 
and weighed from the two vines, 700 lbs. of fruit, 
at the same time there was picked up and weighed 
60 lbs., and enough more that fell by heavy winds 
to make 40 lbs., making 800 lbs. gathered from the 
vines. All in this section know that two years ago 
no Isabella Grapes were well ripened. These re¬ 
mained on the vines till the middle of November, 
in hopes they would improve in quality, but an 
early frost froze the stems of the clusters which 
causes the fruit to part from them easy, in single 
berries. Much fruit was wasted by this cause and 
the hundreds of visiting friends that called to see 
the heavy crop of fruit and learn the troatment.— 
Such visitors think they are not treated with cour¬ 
tesy unless they can partake freely of a man’s 
choice fruit. I concluded, taking the loss from 
these causes into consideration, there was not much 
less than 1,000 lbs. of fruit grown on the two vines. 
This established in my mind, beyond a doubt, the 
idea that the sap and nutriment that the roots 
gather from the soil can just as well be exhausted 
in bringing fruit to maturity as to grow young 
wood that is not wanted. 
Reader, do you ask if this is correct summer 
pruning ? My answer is, where vines are spread 
on a flat, the manner of pruning is correct, as near 
as I have learned it, but loading vines thus heavy 
with fruit, is the extreme of no pruning. No sum¬ 
mer pruning grows mostly young wood that is not 
wanted; loading vines thus heavy with fruit, grows 
fruit of an inferior quality. Why is the fruit of 
an inferior quality ? Because there was so much 
on the vines that much of it was small in size, and 
when the fruit was gathered nearly all the clusters 
had green fruit on them, in all stages of its growth, 
from the size of a grain of wheat to full grown 
grapes. There was not sap or nutriment enough 
to bring it forward notwithstanding the growth of 
young wood was nearly stopped by the fruit. 
Another reason against loading vines thus heavy 
with fruit when autumn pruning is done, is there 
is a deficiency of young wood that is well hardened 
for the next year’s crop. I studied to arrive at 
some correct rule to work by, in loading vines with 
fruit, by measuring off lengths of old wood and 
then counting the clusters, to ascertain how close 
they were on much of the old wood. They averaged 
a cluster in two to four inches and I concluded if 
they averaged a cluster in eight to twelve inches, 
the crop would be worth as much in market, and 
the vines left in better condition for the next year’s 
crop. This is where vines have all the extension 
of old wood they need. Where they are shortened 
in to a given space, they would bear loading 
heavier, say from four to six inches. 
West Bloomfleld, N. Y., 1859. Alvin Wilcox. 
CAST-IRON POSTS FOR GRAPE TRELLIS. 
Messrs. Eds.: —In a late Rural I noticed an arti¬ 
cle from Alvin Wilcox, calling for information 
relative to Grape Trellises. His views of trellises 
correspond with my own, except in the material 
for the posts or stakes; and it gives me pleasure 
to state that a little thought and a few experiments 
have enabled me to construct a stake of cast-iron 
that surpasses any other in neatness, durability, 
utility, and even cheapness, when the durability 
is taken into consideration. The manner of fasten¬ 
ing in the ground is entirely new, and it is very 
firmly set in the ground in five minutes’ time, and 
when set it is ready for the wire, either by passing 
it through holes made in the casting, or around 
knobs on the side of the post, so that each post 
supports its own section of wire, and the strain 
on the end post is not much more than on the in¬ 
ner ones. There is a neck at the top of the post 
that the top wire is passed around, leaving space 
for wires across the rows, if necessary at any time 
to have them. I will, as soon as possible, send you 
a drawing.—II. L. Dewey, Sandusky City, Ohio. 
FREMONTIA CALIFORNICA. 
This shrub was first described by Dr. Torrey 
in Smithsonian Contributions to Knmoledge, from 
dried specimens gathered by the Rev. A. Fitch, at 
the sources of the Sacramento, in the northern 
part of the Sierra Nevada, of California. Also, 
on hill sides in Mariposa county; flowering in May. 
We take the drawing below of a branch with blos¬ 
soms, from the London Gardeners' Chronicle. 
We do not know that it has been flowered or 
propagated in this country. The authority above 
quoted, says: — “Of this most remaikable plant a 
solitary individual was raised in 1851 in the garden 
of the Horticultural Society from a seed received 
from Mr. Robert Wrench. In April, 1854, it pro¬ 
duced flowers for the first time, as large as those of 
Trollius Asiaticus, brilliant yellow inside, apricot- 
colored outside, with the addition of some cinna¬ 
mon-colored down; and their substance was so 
thick that each flower remained in perfection for 
weeks. 
Since that time it has proved to be a beautiful, 
hardy shrub, with a habit wholly unlike that of 
every hardy plant in cultivation, most resembling, 
indeed, some of the Hibiscuses of Western Aus¬ 
tralia. The plant has hitherto resisted all attempts 
at propagation, and still remains at Chiswick 
unique in Europe. 
WILL THE NATIVE GRAPIZ PRODUCE WINE 1 
Eds. Rural : — There is, at ■^tlme, more at¬ 
tention paid to the propagaiio) grape, by a 
great per cent, than at any fonnPF period since 
the settlement of the country, both as a market 
fruit and for wine making. New and valuable 
varieties are being constantly introduced, and will 
continue to be until, probably, something very 
superior is produced. 
The grape is of such easy propagation and early 
maturity, that there is a strong probablity of the 
markets becoming glutted under the increased 
production, in which case the only resort to dis¬ 
pose of the surplus will be their conversion into wine, 
which involves a much mooted question, whether 
any grape as yet known, that will perfect itself in 
hi our Northern and Western climate, will produce 
that peculiar substance known as wine, and famil¬ 
iar to all nations since the time of the He¬ 
brews, as “ Wine that gladdeneth the heart of 
man”—that tonic stiumlating beverage, that “stim¬ 
ulates but not inebriates.” 
The great deficiences in our Native grapes, for 
the purpose of wine-making, are the want of sugar 
— grape sugar, a peculiar substance not crysta- 
lizable, and the Tartaric acid, the two prime con¬ 
stituents of wine— true wine. 
It seems to be necessary, with all our grapes, to 
add to the expressed juice about three pounds of 
Cane sugar to the gallon, to give it a consistency 
that will not put on the Acetic fermentation in 
keeping, and become sour. 
It will not be contended, that common sugar and 
water fermented will produce wine, or anything 
analogous to it, as it only becomes the simple mash 
of the brewer before the addition of hops, or of 
the distiller’s tub, without a single concomitent of 
wine, exeept what Alcohol in its incipient stages 
it may contain. The addition of sugar confers no 
single advantage to wine, but the contrary, as 
the native grape does not contain any more Albu¬ 
men, than required to convert its own sugar.— 
One of the faults of using so much sugar, fully 
33% per cent., is the fact that it makes so strong 
and dense a must, that the first fermentation is 
imperfect, and does not convert the whole saccha¬ 
rine and albuminous matter, and it remains a sim¬ 
ple sweet cordial, and will slowly ferment for 
months at a cellar temperature, and contains hardly 
one quality of imported wines, and never can be 
a substitute for those varieties, and therefore will 
defeat the object of producing our article, and stop 
ing importations. 
It was asserted at the Fruit-Growers' Conven¬ 
tion that none of our grapes possessed the Tar 
taric acid, and only the Malic or Apple acid, 
though a Mr. FergIison, an experienced wine-ma¬ 
ker stated, that he had found distinct crystals of 
Cream of Tartar, ( tartrate of Potash,) on the sides 
of the tub from one variety of grape, {the Clinton,) 
which, if so, would be a strong recommendation for 
that kind. It is also claimed, that the Scuppernong 
and Poland grape possess that qualification. 
It has been suggested, and with a great deal of 
plausibility, that no grape would make real wine 
that would not in drying become a raisin, and it is 
evident that such grapc3 would produce a must 
that would require no sugar. It is quite certain 
that no native grape grown on this continent, as 
far as has been observed, will show that result,— 
thereupon, the question recurs, can we make wine 
—real wine? 
What does a portion of the world drink wine 
for ?—not to quench thirst, for water is better—not 
for its sweetness, a lump of sugar or stick of candy 
would be more in keeping with such a taste; for 
what then ?—is it not for its stimulus, its tonic, and 
astringent principles? If so, does our fermented 
grape juice and sugar, contain those requisites as 
a beverage, or as a medicinal agent ? 
On temperance considerations, perhaps our 
voice should be in favor of our factitious wines, as 
all the imported varieties, except the cheap Claret 
and Rhenish, contain a notable quantity of added 
Alcohol, either brandy or pure spirits—the highest 
prized sorts as much as 12 per cent., at least. 
Our domestic wines might be improved, by for¬ 
cing the fermentation by extra heat, or by passing 
a summer under the hot roof of a building, where¬ 
by there would be a more perfect elaboration of 
the vinous process, and dispersion of the carbonic 
acid, which produces that cider pungency on the 
tongue in a great majority of our wines. 
By partially drying the grapes, either by the sun 
or artificial heat, and evaporating some of the 
watery portion, less sugar would be required to 
bring the juice to the proper hydromatic proof, 
and the cracking of the stems and seeds, and fer¬ 
menting before straining; would add some of the 
astringency peculiar to Port and some other wines. 
The juice of our native grapes is about 60 
per cent, water, (without referring to a chemical 
analysis,) the balance, grape sugar, albumen, 
and gummy mucilage; then by adding 80 or 
more per cent, of Cane sugar, it would puzzle 
an analytical chemist, to find where the elements 
reside in such a compound to constitute true wine. 
The Southern Ohio wines approach, and only 
approach, the imported varieties. They are a fine, 
palatable cordial, and some of them are adultera¬ 
ted with more or less Alcoholic mixtures, and to 
many tastes are unexceptionable, but will they 
even supercede the imported article is the great 
question, if we as a people, are to enter extensive¬ 
ly into its production. ? 
Time, that hoary-headed truth teller must settle 
the question. L. B. Manly. 
Monroe Co., Feb., 1859. 
Remarks. — In a previous article from the above 
correspondent, on the degree of frost which killed 
peach buds, an error occurred, as he was made to 
say, that the experience of 40 years in this region 
“ without an exception," sanctioned the rule, that 
15° below zero would prove fatal. It should have 
been “ with but one exception.” In a few remarks 
we made in answering an inquiry, why Elderberry 
wine turned sour, we intended to state that “ the 
wine required more sugar” in making. By mis¬ 
take it was printed “ requires,” and from this 
error, some have supposed, that they could remedy 
their sour wine by adding sugar. After the wine 
becomes acidified, or turned to vinegar, no art that 
we know of will make it wine. On this subject we 
have the following from a correspondent: 
Messrs. Editors: —In reading the Rural of 
Feb. 19th, I noticed an article headed, Sour Wine, 
and as your inquirer wants experimental facts, I 
will give one. In the fall of 1857, I made about 
thirty gallons of Grape wine, I thought it pretty 
good, but in the Spring it begun to ferment. I 
tried various remedies to stop fermentation, but 
to no purpose, so I took one pound coffee sugar to 
the gallon, and dissolved it in the wine as it was 
heating. I let it boil about fifteen minutes, 
skimmed oft' all I could get oft’, set it off the fire 
and let it partly cool, then put it in the cask, and 
when it was perfectly cold, bunged it up tight. I 
think it is much better now than it was last spring 
before it began to work. E. can try a small quan¬ 
tity at a time until he gets it sweetened to his 
taste. J. Woodruff. 
Ripon, Feb., 1859. 
WASHING-DAY DINNERS. 
FAILURE OF FRUIT. 
Eds. Rural: —I have been anxiously hoping that 
some good result would come of the discussion on 
Pear Culture. I am an ardent admirer of fruit, 
and delight in fruit culture, and I have, for one of 
my sex, done much and learned something in that 
line of business. By recent articles, I see the leaf- 
blight and cracking is charged to fungus. Am I 
understand it to be the cause, or the effect of a 
cause ? If the latter, I agree. Will physicians say 
that fungus is the effect of a healthy state or con¬ 
dition of its locality ? Some professors have got 
yet to learn the difference between cause and effect. 
I have the dwarfs in garden, well-tilled, in po¬ 
tato ground, and in the nursery. The former are 
the most affected. In spring, as soon as I gave heed 
to the affection, I had the trees scrubbed with 
a brush, or old broom, with a very strong solution 
of old soap-suds, thoroughly scrubbing the bark, 
and drenching the leaves and limbs. They had 
put forth all their strength, but it was evident, 
there was a lack of vital principle. The worst did 
not die, but made another attempt to put out. 
My attention has been drawn to the condition of 
the peach tree leaves. They not only curled up, 
but dried before the new ones came on, as is com¬ 
mon. I rather thought this must have been 
caused by an insect. I had some growing in my 
garden, I poured half a large teakettle of boiling 
water around the body, low down, for the benefit 
of the grub-worm. It did some good. 
I was formerly an inhabitant of Long Island. I 
viewed the gradual failute of fruit there for many 
years. First, the peach, as I never have beheld 
here, though I have lived in this part of the State 
for twenty-four past years. Virgalieu pears next. 
A pear tree, now standing on my native born farm, 
one-hundred years old, dried down, sprouted out 
afresh, and bore well. The bees then failed to 
give honey, and the wheat followed, just as it 
has here. There is an exhaustion of some ele¬ 
ment, in the soil, I think. That is my simple con¬ 
clusion, perhaps others will arrive at something 
Dear Rural :—In a late issue of yours I saw a 
request that some lady would furnish a remedy for 
the improvement of wash-day dinners. In looking 
over Mrs. M. L. Scott’s Practical Housekeeper, I 
find afew extracts from her chapter on every-day’s 
employment through the week, Ac., would not be 
inappropriate as an answer, as it shows up the 
evils of that day to such an extent, that it ought at 
least to make every housewife blush at such domes¬ 
tic immoralities. 
“ It is wash-day! and the consequence is that 
nothing must be expected to be right side up. The 
baby must cry ; the older children must not have 
their faces washed, or hair combed; the lady of 
the house must look sour, fret and scold. The hus¬ 
band must not expect his dinner; the breakfast 
dishes must stand unwashed until the last garment 
is hung out.” 
Now, be sensible for once, and put your house in 
order as much for washing and ironing —with one 
exception; clean your oil-cloths, or floors alter 
washing, and before ironing. You may dress just 
as neatly for washing as for any other work—you 
are just as liable to see company. Every one does 
not wash on Monday—although every one should, 
if practicable. Your husband will be there, and 
has a right to expect a value set upon his own 
opinion and taste, and no man, be he ever so re¬ 
gardless of his toilette, admires a slatternly wo¬ 
man. It is their nature to love order, modesty, 
and neatness in our sex, and thousands have re¬ 
mained single forever because they did not find all 
the qualifications they deemed requisite, in one 
they might choose as a companion. But too many 
have been driven from the domestic fireside for the 
want of that system which never mars the quiet of 
home, and which every man has an undoubted 
right to expect. It is a lamentable fact that the 
washing of a few garments should furnish ground 
for so much error. 
“Because the clothing that we wear 
Must go through tubs of water, 
And then be hung out in the air; 
Should this craze wife and daughter ? 
Pshaw ! cool down ye ladies fair, 
Let system rule your houses, 
And never suffer uncombed hair, 
To disfavor you as spouses. 
On Saturday, then, always bake, 
And bake enough to last — 
Of bread, and pies, and kinds of cake 
To serve till washing’s past.” 
Toledo, Ohio, 1859. Emily K. 
COCOA-NUT DROPS, WINE SAUCE, &c. 
Eds. Rural :—Herewith please find some excel¬ 
lent recipes : 
Cocoa-Nut Drops. —Take the white meat of a 
cocoa-nut and grate it; the whites of 4 eggs; half a 
pound white sugar; a teaspoonful essence lemon— 
make a batter, drop on buttered paper, and bake. 
Yictoria Cake. —One and a half pounds sugar; 
1% butter; 1 doz. eggs, to one pound flour; 1 cup 
cream; 1 teaspoon saleratus — flavor with rose¬ 
water or nutmeg. 
Pound Cake.— One pound butter ; 1 of flour; 1 
of sugar; 8 eggs — season with cloves, nutmeg 
and cinnamon — 1 glass of wine and some caraway 
seeds. 
Rose Drops. —One pound flour; % pound white 
sugar; % lb. butter; 6 eggs; a wine glass of rose¬ 
water ; 1 cup cream and 1 teaspoonful saleratus.— 
Drop on tins and sift sugar on before baking. 
Wine Sauce for Puddings. —One cup butter; 1 
cup white sugar, and a wine glass of wine; half a 
nutmeg—mix all well together and beat it till light. 
Plum Cake. — Four pounds flour; 1 lb. sugar; 
3 lbs. currants; % lb. raisins; % oz. mace; cloves, 
and one nutmeg; the peel of a lemon, and half a 
pound almonds; 2 lbs. butter; pint cream; pint 
wine; 1 glass brandy; 12 eggs; half pint yeast; 
1 pound citron—lemon and orange. 
Molasses Pie. —Make a good paste and line a 
dish with it, fill up the dish with molasses, in 
which stir a spoonful ginger and vinegar, slice a 
large lemon or orange in it; 1 teaspoonful cinna¬ 
mon ; cover with paste and bake. 
A GOOD CHICKEN PIE. 
better. 
Poplar Ridge, Cayuga Co., 1859. 
E. II. Prior. 
Ontario Grade. —Among the scores of new va¬ 
rieties of grapes that are being puffed into notoriety 
we notice the Ontario Grape. It is described by 
a correspondent of the Horticulturist as being “ the 
largest probably of any grape in the world,” ber¬ 
ries black, thin skinned and buttery. We fear the 
writer is more buttery than the grape. 
Eds. Rural: —In reading the Domestic Economy 
portion of the Rural, I find “A Farmer’s Wife” 
who wishes a recipe for a good chicken pie. My 
rule, which I have always found good, is this:— 
Boil the chicken until tender, season with butter, 
salt, pepper, and two or three slices of pork. Pre¬ 
pare a crust by mixing one cup of cream and two 
of buttermilk; two and a half teaspoonfuls salera¬ 
tus, and two teaspoonfuls salt into flour until it is 
stiff enough to roll. Cover the sides and bottom 
of the pan in which you wish to bake it, put in the 
chicken with a part of the broth; cover with the 
rest of your dough and bake three-quarters of an 
hour. Thicken the rest of the broth, add a little 
more butter and you have a good gravy, and if you 
have the luck that I have always had, a good 
plain pie. 
To Mark I would say that we do not have a 
“ picked up dinner,” on washing-day — find the 
difficulty very easily obviated by having no dinner 
at all. If this plan suits him any better than the 
“ picked up dinner ” system, we can accommodate 
a boarder. Jenny. 
Dewittville, N. Y., 1859. 
Do everything in its proper time. Keep every¬ 
thing in its place. Always mend clothes before 
washing. 
Alum or vinegar is good to set colors of red 
green or yellow. 
