THE TULIP. 
Fon more than a century the Tctii* has been a 
great favorite with the lovers of flowers. Nothing 
in fie floral world can exceed the beauty and bril¬ 
liancy of a bed of fine Tulips ; and yet, travel over 
the country, through city, and village, and farmin' 
district, and with the exception of the nurseries 
and the gardens of professional florists, scarcely a 
respectable bed of Tulips is to be found. The 
cause of this neglect is partly attributable to the 
idea so prevalent, and encouraged by most writers, 
that a great, deal of care and skill is necessary to 
grow a gi ol Tulip — that the natural soil must be 
removed lor several feet and substituted by one 
prepared with the greatest nicety. This, we wish 
to say, is not at all necessary. Tulips may be 
grown in any good, rich, garden soil. It should be 
well drained, and if a little sandy all the better; if 
inclined to clay, add a little sandy loam, and if 
poor, add rotted turf, or soil from an old pasture, 
with any thoroughly rotted manure. There is no 
difficulty, and need be no mystery, about the cul¬ 
ture of the Tulip. 
The time for planting is in October. Make the 
bed prepared for them fine and mellow, and plant 
the bulbs in rows from six to eight inches apart 
each way. Unless the ground is quite light., it is 
well to surround the bulb with sand at the time of 
planting. This is for buds entirely devoted to the 
Tulip, but they look well if placed in the border or 
on the lawn, half-a-dozen or more in a cluster. 
Bulbs can be obtained from the nurseries and 
seedsmen at prices varying from one dollar to 
three dollars per dozen. 
In Europe, where this flower is so highly prized 
and generally cultivated, aud where they have a 
Great National Tulip Show, and Tulip Societies, 
the “ 'properties ” or “ points” of a good Tulip are 
well understood, and of course govern the judges 
in making their decisions. A few of these we will 
give. 
1. The Cup should form when quite expanded, from 
half to a third of a hollow bull. [The half is shown in 
engraving.] To do this the petals must be six in num¬ 
ber, broad at the ends, smooth at the edges and the divi¬ 
sions between the petals scarcely to show an indenture. 
2. The three inner petals should be set close to the 
three outer ones and the whole be broad enough to allow 
of the fullest expansion without quartering, that is, ex 
hibiting an opening between the petals. 
3. Tne petals should be thick, smooth and stiff, .so as 
to keep their form well. 
4. The ground should lie clear and distinct, whether 
white or yellow. 
5. All the six petals must be marked alike. 
G. The color must be dense and decided, distinct in its 
outline, not shaded or flushed. 
7. The height should be about thirty inches; for the 
inside of the bed not less than 30 inches, and the out¬ 
sides eighteen or twenty. 
The Tulips are divided into two general classes, 
Early and Late, and these again into several others^ 
The Early TuLirs flower in this latitude about the 
first of May. Tne Due Van Thol, single and double, 
are very pretty and sliowy, growingon short stems, 
about four inches in height. There is a single and 
double variety. Tournesol is another early variety 
or class, with showy flowers, orange and red 
These are the only sorts suitable for forcin 
glasses, or in pots in the house. 
Of the Late Tulips there are many varieties, the 
distinctions between each more or less clearly de¬ 
fined, though even among the best florists there 
seems to bo some confusion. We describe the 
principal classes. 
A St// or Plain is either white or yellow. 
Breeders are those of any other than the above 
two colors, and of only one color. 
I?iz<zrmhave yellow ground, broken and marked 
with any other color. 
ByUoems have white ground, marked with pur 
pie or violet. 
The Rose has white ground, marked or variagated 
with rose, scarlet, crimson or cherry color. 
The Dutch make a little different classification; 
and in addition to Bybloems and Bizarres, have 
Pnme Baguets, very tall, with fine cups and white, 
bottoms, well variegated with brown. Rigauts 
Baguets, not so tall as the last, but with thicker 
stems, and large, well-formed cups; white bottoms, 
variegated with brown. 
Incomparable Verports —cups very perfect, cherry 
and rose with white bottoms, well variegated with 
shming brown. 
In addition to these, we have the Parrots, the 
edges of the petals being fringed, colors crimson 
and yellow, marked with bright green ; and altho’ 
these are not much esteemed by florists, who are 
very arbitrary in their notions, we say with confi¬ 
dence that those who plant Parrots will be delighted 
with their beauty in the flowering season. 
The Double Tulips, too, are of every shade of 
color — brilliant red, and double as the peony, yel¬ 
low as gold, and of every shade of color. Of late 
years the Double Tulips have been much improved, 
and deserve a place in every good collection. 
PERFECT TXJIL.il?. 
GARDENING. 
GENESEE VALLEY HORTICULTURAL SOCIETY. 
This Society gave its first exhibition at Corin¬ 
thian Hall, in this city, May 20th. It was a little 
too late for the Hyacinths, but the Tulips were in 
perfection, and this was the grand feature of the 
show. The best display was made by Ellwanger 
& Barry, and the exhibition of A. Frost & Co. was 
fine, as was also that of Wm. King. Not a single 
collection was made by an amateur, although the 
premium list called but for twelve specimens, and 
we, therefore, conclude that no amateur could show 
twelve good specimens, which is a rather humiliat 
ing fact. The President, Selah Matthews, exhib¬ 
ited some finely grown pot plants aud grapes, which 
deserves especial commendation. The next exhi¬ 
bition for Strawberries, Cherries, &c., is to be held 
on the 24th of June. 
Men and women, whose occupations confine 
them for the most part within doors, if so fortu¬ 
nately situated as to have the use of a garden, de¬ 
prive themselves of a rich source of physical and 
mental profit by hiring their gardens planted and 
tended. Country mechanics and professional men, 
and residents of villages and tbe suburbs of cities, 
whose work is generally in tbe shop, mill, office or 
study, are seldom without a piece of ground devo¬ 
ted to gardening purposes attached to tbeir dwel¬ 
lings, but, too often, the only use the occupants of 
these little estates derive from their possession is 
the privilege of eating the fruits and vegetables 
raised in them by hired labor. But the whole use 
of a garden does not lie in consuming its products; 
there is as much benefit, though of a different 
kind, in raising melons, squashes, cabbages, straw¬ 
berries, &c., as in eating them, aud, but for the 
advantages of freshness and economy, one might 
as well obtain his garden fruits at the market as 
gather them from a piece of ground on which they 
have grown with no more aid from him than have 
the blackberries in the woods. 
Perhaps the greatest advantage the in-door la¬ 
borer derives from gardening, consists in its af¬ 
fording him a means of taking exercise in the open 
air, with an object. Long, errandless walks, under¬ 
taken at stated times of day, not from a love ot 
walking but for the sake of health, and the various 
manoeuvres of ball, cricket and other games, per¬ 
formed not always because the actor feels in play¬ 
ful inood, but because he must do something for 
his health, and other like expedients for the main¬ 
tenance or restoration of physical vigor, generally 
fall short of the happy results expected from them. 
The pursuit of health, like the pursuit of bappi 
ness, is attended with the best success when the 
pursuer forgets what he is after, and turns aside 
in search of other objects. The instinct of animals 
is a useful guide on this point. Delighting in the 
open air, (they are sometimes allowed a hurtfu' 
excess of it,) they take little exercise, except for 
the purpose of satisfying their wants. Imagine 
a flock of sheep promenading the pasture by the 
hour for exercise! birds flying for exercise! fish 
swimming for exercise! They are too sensible for 
that. 
Even if the beginner resorts to gardening as a 
medicine, and takes it up, at first, in a reluctant, 
mechanical way, the charms of this pursuit are 
sure to so win upon him that what was commenced 
as a duty will soou be -continued as a pleasure.— 
The immedtate and visible effect of his labors in 
beautifying his ground and bringing forward the 
objects of his care, so satisfy his mind and stimu¬ 
late him to renewed exertion, that it is not long 
before, on entering his garden for an hour’s work, 
he ceases to remember that he has any other 
errand there than to assist the development of the 
various forms of vegetable life it contains. 
The garden also affords a most suitable and 
profitable outlet for the nervous irritation which 
long-continued labor in-doors, and especially brain- 
work, engenders, and which is far more easily 
worked off than ivalked off. The longing to escape 
from the depressing influences of confinement to 
the house, and to shako off the fret and worry 
brought on by disturbing events or by the per¬ 
plexities of business or study, often amounts to a 
fever of impatience before the day’s work is finish¬ 
ed. The hoe is an excellent conductor of this 
fever-fluid, and noxious weeds are perfectly legiti¬ 
mate objects to spend its wrath on. Muscular 
exercise in the open air, directed towards one in¬ 
teresting object, by drawing the mind from the 
subjects of its late vexation, soon restore it to 
equanimity and repose. Persons who have felt 
the happy effect of an hour’s brisk work in the 
garden, in quieting nervous cxcitemeut, will recog¬ 
nize the mistake made by Charlotte Bronte’s 
father, who, when annoyed, was accustomed to 
vent his displeasure, and thus tranquilize himself, 
by some disagreeable or mischievous act, such as 
firing off pistols, or destroying his wife’s silk 
dresses and his children’s fancy shoes. 
Men, whose cultivation of the earth is limited to 
a garden, must, of course, divide the care of it 
with the other members of their family, but the 
garden belonging to a farm-house may, properly 
enough, so far as they are able to attend to it, be 
given up to the management of the wife and chil¬ 
dren of the owner. But, unfortunately, the femi¬ 
nine portion of farmers’ families can generally 
spare less time from household duties to devote to 
out-door work than the wives and daughters of 
other classes of laborers. The cause of this is to 
be found iu the fact that farmers are generally 
anxious to possess more land than they are able to 
cultivate with their own hands and the help of 
their sons, and from considerations of economy, 
or because it is the custom, or for some other 
reason, adopt that pernicious system of employing 
help which, from April till December, turns their 
dwellings into boarding-houses, the boarders being 
partly permanent and partly transient, in propor¬ 
tion as the exigencies of farm work require the 
aid of season-hands and day-laborers. It some¬ 
times happens that the convenience of a family is 
promoted by receiving a help as an inmate, but 
that relation of employer and employed, which 
requires one man’s wife to cook lor half a dozen 
other women’s husbands, has no foundation of 
propriety, and ought to be broken up. 
The great advantage of gardening, for persons 
who have but a small portion of each day to devote 
to out-door labor, is that, from tbe beginning, the 
wo^k may be done by littles. Spring weather is 
so variable, and seeds differ so much in their de¬ 
pendence on tbe warmth of earth and air to help 
their growth, that the season of planting a garden 
may be extended through several weeks. A like 
succession is practicable, and even necessary, in 
boeiDg and weeding it. Spending one day out of 
a fortnight or a month in doing the garden, hoeing 
potatoes, corn, beans, cabbages, and whatever else 
can be crowded in, is but an awkward, clumsy 
method of caring for the different varieties of 
plants of which a good garden collection consists, 
and which are as unlike in their wants and in the 
frequency of the attention they require, as they 
are in the habits of growth. The more tender, 
delicate plants are sure to suffer severely from 
such careless treatment, the notion prevailing that 
strawberries and such fancy fruits are of second¬ 
ary importance—vigorous, coarse-growing vege¬ 
tables, which might successfully contend with 
weeds for the nourishment in the soil, are likely to 
receive the first attention ; usually but little, and 
frequently no time remaining to bestow on things 
that stand in greater need of cultivation. As 
might be expected, when the time comes at which 
the delicate fruits and finer vegetables should be 
ready for the table, they are non est; and the owner 
of the ground, probably quite unconscious of his 
neglect, begins to doubt Wiether such things are 
really worth cultivatinjrjkl finally, after allow¬ 
ing them to drag out alWffstarved existence for 
two or three years, banishes them from the garden. 
South Livonia, N. Y., 1359. • A. 
Hamburgh, Muscat, or Chasselas, and prove to be 
“ihe most delicious fruit the world ever saw or 
tasted,” they get do reputation from me. 
If my new grapes are worthy, they must get a 
reputation from those who are capable, worthy of 
confidence, and as much strangers to me as is 
Editor of the Rural. The patrons of the Rural 
will render judgment. 0. T. Hoebs. 
Randolph, Craw. Co,, Pa , May, 1859. 
Remarks. —The above seems to need a word from 
us. The remarks we made, and which our corres¬ 
pondent has quoted several times, were, as he very 
truly says, made “ at the close of several articles 
which appeared March 2bth, among them one from 
me,” [O. T. Hobbs.] Now, our correspondent is so 
unfair as to take these remarks made in reference 
to “ several articles,” apply them all to his own 
communication, and then quotes from hisozvnarti- 
cle only, to show that they were uncalled for, and 
pretends to be wonderfully exercised to know what 
they mean, and why they were made. There are 
none so blind as those who will not see. 
We did see the description of the Franklin 
grape, in the Gardeners' Monthly and of the Ontario 
in the Horticulturist, and we have lately read many 
descriptions of new grapes, and it was this that in¬ 
duced us to give a few words of caution to those 
who describe as well as those who invest tbeir 
money in new varieties. “ The present excitement 
for new hardy grapes—the epidemic or grape fever/ 
(to use the words of Mr. Garber,) the interests of 
our readers, and of truth, demanded this, and vve 
have performed our duty. 
SALERATUS. 
CURLED LEAF IN THE PEACH. 
Messrs. Eds.: —I noticed an inquiry in the Rural 
some time last summer asking for information 
respecting the disease in peach trees, commonly 
called the Curled Leaf. I have not the paper by 
me just now, but you said that it was by some 
supposed to be cause by an insect, but you had 
never beeD able to discover any which appeared to 
cause it. I now send you a few specimens of the 
critter. They are rather scarce on my trees this 
year, but I have frequently seen the underside of 
the leaf literally covered with them, and as soon 
as the leaf begins to curl arid get red or brown, 
the insect is gone. I have observed their ravages 
for several years, and can always find the insect 
if I look in time, but almost every person that I 
have spoken to on the subject lay it to some other 
cause, from the fact that they have never been able 
to see anything of the kind. They never examine, 
however, until the leaves begin to curl and drop 
off, aud then it is too late—the bird has Uown. 
I would just say that the currant leaves are at¬ 
tacked in the same manner here by similar beings, 
the leaves also curl and get red, but the insect is 
easier discovered on them than on the peach.- If 
tins leads you to examine in time and discover 
them on the trees, my object in this scratch will 
be gained. My trees stand on high sandy soil. 
St. Catharines, C. W., 1859. Moses Cook. 
Remarks. — These insects we have often seen on 
both currant and peach leaves, and on the former 
they cause the redish blotches so often seen. We 
have long thought that the curl was caused by 
cold, wet weather in the spring when the leaves 
were young and tender, as it is not seen during 
fine mild weather, but after a cold storm almost 
every leaf will fall from the trees. Still, we are 
thankful for the hint. Close investigation is what 
we need in horticulture. 
THE NEW GRAPE. 
Beloved Rural :—At the close of several articles 
on New Grapes, which appeared in your issue of 
the 2Gth of March—among them one from me— 
you remark that, “If one-half that is said of the 
new seedling grapes is true,” &. C ., and add, “Be a 
little careful of your descriptions, gentlemen— don’t 
spread it on too thick.” 
Being engaged in originating new fruits, flowers, 
&c., making tbehardy native grape a speciality; and 
supposing it to be a matter of public interest, pro¬ 
vided I had produced something new and valuable— 
sent for publication in the Rural the articles refer 
red to, intending to continue, after describing the 
parent grape, a description of such of my new 
grapes as I thought worthy of notice. 
The description I gave of the Franklin, is as 
follows:—“ The bunches are of medium size, black, 
with a blue bloom; berries round, about half an 
inch in diameter, ripening about the first of Sep 
tember. * * * I have always esteemed it a 
good grape, all things considered, but do not pro 
fess to be a connoissieur in such matters.” I also 
gave the opinion of J. B. Garber, Esq., of this 
grape, and added, “The vine and fruit closely 
resembles the Clinton, bunches more compact, her 
ries much sweeter.” 
And this is what the Editor of the Rural calls 
“spreading it on too thick,” and professes to be 
lieve that, if “one-half” is “true” “we shall have 
the most delicious fruit the world ever saw or 
tasted.” 
“ On Syntac’s tap there is a cap, 
And in that cap there is a drap.” 
The point contained in the remarks of the Editor 
are as mysterious to me as the riddle of “Syn 
tac’s”—a Gordian knot which I cannot untie—none 
but the “Editor” can do it. Will he try? 
The Franklin grape was noticed first of March in 
the Gardeners' Monthly, by a competent and dis 
interested person, to whom I had sent a vine on 
the 7th of May, 1856, and which he had in bearin 
in 1S58. The Editor of a leading Horticultural 
Journal should not have been ignorant of this,— 
especially at a time when the “ New Grape ” mania 
is at full tide. 
I have propagated, sold and given away vines of 
the Franklin for several years, charging twenty 
five cents each when sold. They were advertised 
at that rate in the Rural. If selling valuable 
grape vines at twenty-five cents, or giving them 
away, constitutes the “ spreading it on too thick 
whilst at the same time far inferior varieties ar 
selling at from one to five dollars each, and “ten 
dollars per pair” on “subscription,” too! then I 
am a stranger to a proper sense of propriety, and 
will yield implicit obedience to the suggestions 
offered — otherwise not. 
No, dear Rural, I am not “in the market,” tho’ 
my grape vines are, at twenty-five cents! N 
grapes are offered on “ subscription ” by me,— no 
five nor ten dollar grapes have, uor ever will, origi 
nate in my grounds; and though they should excel 
Op late some of the 'doctors, and others who 
think they have morelight on tbe subjectofdietetics 
than their neighbors, have commenced a ciusade 
against the use of saleratus in making articles of 
human food. They seem to have one poet, at least, 
in their ranks, and here is the first effusion that 
has met our eye : 
None can make a shortened cake 
So good as could my mother, 
And i think I know why ’tis so 
As well as any other. 
Because, since then, some wicked men, 
With a kiud of apparatus, 
Ilave made a stuff the bread to puff, 
And called it saleratus. 
Don't ask us why so many die— 
That some should live’s surprising— 
Since now our food is made of wood, 
And salt is used for rising. 
I hope the cooks (with their good looks,) 
Will not exterminate us 
With cake and pie mixed up with lie, * 
Eeduced to saleratus. 
May every pot in which they’ve got 
The stuff, be burst to atoms; 
May everything in which it's been 
Bo minus top UDd bottom. 
May every store on sea and shore, 
(What else could more elaie us?) 
By fire or flood, or in the mud, 
Lose all the saleratus. 
And now ye fair, I little care 
What else may be the diet, 
Though made of rye, and hard and dry, 
The big brown loaf, I’ll try it. 
With cabbage “ biled ” and turnip piled, 
You’re welcome to come at us— 
Yes, anything but poisoning 
With puffing saleratus. 
USEFUL RECIPES. 
Sweet Potatoes.—I have a garden of wnr’n sandy 
soil in which I purpose to try the experiment of raising 
sweet potatoes. Not being acquainted with tbe modus 
operavdi, please furnish such information as is neces¬ 
sary to secure success. In doing so you will not only 
confer a favor on the subscriber, but hundreds of others 
who read your useful paper. At harvest time, if nothing 
prevents, will report niv success.— Warren Clark, 
Gasport, Niagara Co., N. Y., 1859. 
Sweet Potatoes in this climate, must be started 
in a hot-bed. Several persons in different parts of 
the country make quite a business of raising young 
plants to dispose of. One or more of these have 
advertised in the Rural the present spring. The 
price being only from $1,50 to $2,00 per thousand, 
those wishing only a few hundred plants had bet¬ 
ter procure them in this way. From the first to 
the middle of June is tho time for planting. Set 
in hills, about three feet apart, in pretty high hills, 
one plant to the hill. Another plan is to plow the 
ground up in ridges, setting a row of plants on the 
highest part of each ridge, so that the plants will 
be from three feet to three-and-a-balf feet each 
way. Cultivate enough to keep the weeds de¬ 
stroyed, the soil mellow, and the vines from taking 
root at each joint, which they are very apt to do, 
unless well cared for. This will destroy the crop, 
and give you a mass of worthless, small potatoes. 
A correspondent in Ohio sends us the following on 
the subject: 
Sweet Potatoes. —I have tried, during the last 
five years, three different methods of raising this 
delicious vegetable, which, by the way, I believe 
can be had in perfection in many parts of our 
Northern States, where the people who have 
never made the trial, would as soon think they 
could raise oranges. 
The^/s# of these methods is, I suppose, the com¬ 
mon one, viz., to obtain slips, as they are pulled 
from the unlifted seed potato in the hot-bed, and 
plant them out in high ridges, or hills, about the 
time of planting corn. I have in this way, in rich, 
well-worked ground, obtained every year for the 
last four, what I have regarded as amply remune¬ 
rative for the care and labor bestowed. 
The second method is to take off tbe slips two or 
three weeks earlier, and plant them iu another hot¬ 
bed or cold frame, that they may become well 
rooted and strong. I this year had very fine plants 
in this way, with abundance of roots, ready to go 
right along with a vigorous growth as soon as put 
into the open ground. But mark the result, — a 
great number of small potaioes. 
Tbe third method, which, judging from the expe¬ 
rience of a single year, the present, is by far the 
best of all, is to raise your own plants at home, in 
your own hot-bed, aud be ready as soon as they 
are large enough, and the danger of frost is over, 
and there is a fair prospect of a shower at hand, to 
take up tbe seed potato from its bed, and cut out a 
little of the old potato with each shoot, so as not 
to injure the fibrous roots, and immediately plant 
out in the prepared hills. Of course you will not 
get half as many plauts from the same quantity of 
seed in this way, as by the other method of taking 
oil'slips, and leaving the old potato to send up a 
new crop. But if the object is to get fine, large, 
aud early ripened potatoes, rather than plants, I 
feel confident that great advantage will be found 
in the method pt oposed. At least such has been 
my experience this year—the crop raised in this 
way the present season being the largestand finest 
I have ever seen. Will some others take note of 
this, and try the same thing next year, and com¬ 
municate the result ? 
Mr. Moore :—I am neither the Wife of a Farmer 
nor a Farmer's Daughter, but will not yield the 
palm to any in cooking a dinner, and send a few reci¬ 
pes which I trust will be acceptable to my sister 
readers of the Rural : 
Vegetable Oysters. —Put one quart of sliced 
oysters in two quaits of water, cook till very ten¬ 
der, then add salt, pepper and batter, and a half 
pint of sweet cream. Serve with crackers. 
Chicken Pie. —Boil the chicken in water suffi¬ 
cient to make a good dressing, till the meat will 
easily slip from the bones—the latter to be all 
removed. Mix the meat well together, season with 
salt, butter, and a little flour. Make a crust in the 
usual manner, line dishes two or three inches in 
depth with crust, put in the meat with plenty of 
gravy, paste over top, and bake an hour. This is 
a great improvement upon putting in the bones, as 
it does away with a choice in the parts. 
Butter Crackers. —Four eggs, one cup of sour 
cream, a lump of butter the bigness of an egg, flour 
sufficient to knead good. Pound ten minutes. 
Extra Ginger Snaps. —Four teaspoonfuls water, 
six of butter, one of soda, one of ginger. Put in a 
teacup and fill up with molasses. 
Window Shades. —Will some one who knows, 
give the readers of the Rcral a recipe for making 
transparent window shutters. n. c. m. 
Home Vale, Liv. Co., N. Y., May, 1859. 
CORN MEAL PUDDING, INQUIRIES, &c. 
Messrs. Eds. : —Where has the “ Domestic ” de¬ 
partment of your valuable paper hidden itself?— 
Have not the ladies ambition and intelligence 
enough to sustain one column ? I, for one, hope it 
will revive with the vernal showers, and will add 
my mite. 
Floating Islands— Extra. —Five eggs, whites 
and yolks beaten separately, add to the yolks 1% 
pints good sweet milk, a small sized cup of sugar, 
nutmeg, or lemon, to the taste. Heat almost to 
boiling point, or till it begins to thicken, remove, 
dish, and spread the white froth over, and serve hot 
or cold. 
Corn Meal Pudding. —Scald 1 quart sweet milk, 
while boiling stir in corn meal until it is of the 
consistency of pancake batter, remove from fire, 
add 4 eggs beaten together; leupsugar; nutmeg; 
pour in a dish and bake moderately 2 hours—serve 
hot, with cream or wine sauce. 
Will some of the sisters inform me how to color 
soiled white ribbon pink?—tan color, blue? and 
ashes of roses? Please be explicit as to quantity 
of material. Will some of the ladies please inform 
me how to make No. 1 Jumbles ? 
Hopedale, Ohio, 1859. M. Taggart. 
Hard Soap—Washing. —Having seen an inquiry 
in your valuable paper for a good recipe for mak¬ 
ing bard soap, I do not hesitate to send you the 
following: 
Three patent pails of soft soap, five pints of salt; 
boil and stir well together, then cool; take off the 
top and add to it \)f pails of very weak lye, 2}^ pts. 
of salt and % lb. of rosin. Boil and stir thoroughly 
as before; then cool and cut in bars to dry. The 
more times it is melted the whiter it will be. 
I will also give the following recipe for washing, 
which we consider an excellent one:—Mix half gal¬ 
lon of water, one pound sal-soda, one gill spirits of 
turpentine, aud let them heat slowly to a boil, then 
coo), stirring it frequently until it becomes hard* 
Soak your clothes over night, and to four or five 
pails of water, add one teacupful of the soap, boil 
them 20 or 25 minutes, and rinse iu hot water.— 
E. L. M., Coventry, Chenango Co., N. Y., 1858. 
* Our correspondent wc think has forgotten the soap. 
It would be difficult to boil such a composition until it 
becomes hard.— Ed. 
Will some Rural reader please give their 
method of washing white crape shawls, and oblige 
a sister of— Drawde, Hartford, Wis., May, 1859. 
