AN EXTENSIVE PEAR ORCHARD. 
The past week we visited a very extensive pear 
orehard in this connty, perhaps the largest in West¬ 
ern New York, planted by Messrs. Starks and 
Mattison, embracing forty-five acres, on which is 
growing over 4,800 young standard pear trees, all 
healthy and making a good growth, and many of 
them bearing fruit. So well pleased were we with 
the appearance of this' orchard, that we made a 
rather careful examination, and gained some facts, 
which may be of interest and profit to our readers. 
These trees were from three to five years old when 
planted, which was done during the winter of 
1857-8. The winter being unusually mild, plant¬ 
ing, which commenced in December, was continued 
through January, February, March and April. 
Occasionally, freezing weather would put a stop to 
the work for a few days. No difference is appa¬ 
rent in the growth of the trees between those which 
were planted in the fall, spring or winter, and not 
a dozen out of the number died. The varieties are 
as follows: 
HARTFORD PROLIFIC GRAPE. 
Dearborn’s Seedling . 59 
Gansel’s Bergamot. .. 50 
Columbia. 68 
Bcurre Diel. 294 
Winter Nelis. 68 
Lawrence. 811 
Glout Morceau. 116 
Vicar Winkfleld. 378 
Easter Beurre. 70 
Blemish Beauty. 224 
Bostiezer. 112 
Louise Bonne de Jer¬ 
sey . 231 
Bartlett .1,000 
Doyenne Gris d’Hiver 27 
Seckel. 270 
Virgaiieu.1,846 
Onondaga. 58 
Sheldon. 151 
The soil is a clay loam, or as the proprietor 
expressed it, a “ limestone loam” for eight to 
ten inches or more, subsoil clay, though not very 
stiff, having an admixture of loam, with a little 
sand, the whole resting upon fossil lime rock. The 
ground was prepared by subsoiling, about eighteen 
inches deep, and the trees planted twenty feet 
apart each way. In setting them out the roots 
were covered with earth to the depth of about one 
inch, over which was spread something like two 
inches of stable manure. The remaining portion 
of the opening was then filled with earth to grade. 
The planting being completed the upper portion 
of the roots were about one inch below the average 
grade of the soil. About one half a bushel of 
earth was placed at the foot of each tree, in a con¬ 
ical form, immediately after planting, which was 
allowed to remain until the middle of May, and 
was then levelled and the earth spaded as deep as 
practicable without interrupting the roots, for a 
space six feet in diameter. In the fall of 1858 a 
mulching of about two bushels of manure was 
given to each tree, over which w T as placed earth 
in pyramidal form to the depth of one foot, to pro¬ 
tect from mice and severity of winter. This was 
allowed to remain until the first of May last when 
all was made level, and spaded as before over an 
area seven feet in diameter. 
The trunk of every tree, from the ground to the 
branches, is covered with a bag made of cotton 
cloth, sufficiently large to admit of three or four 
years’ growth, the cloth beiDg fastened to the lower 
branches, and hanging to the ground. This the 
proprietors believe protects the trunks from the 
sun, and from sudden changes of temperature, and 
in a great measure prevents blight and other evils, 
such as the hardening of the bark, the contraction 
of the pores, thus preventing the free flow of sap, 
necessary exhalation, &c. Two cedar stakes are 
driven by each tree, to which it is fastened, pre¬ 
venting swaying by the wind, in any direction. 
The rows run east and west for about three- 
fourths of a mile, and are as true as it is possible 
to plant trees. At the western extremity is planted 
a belt of Norway spruce, across the entire orchard, 
consisting of two rows ten feet apart, and the trees 
in the rows twenty feet apart, those in one row 
being opposite the open space in the other, leav¬ 
ing the trees ten feet apart. Two similar belts 
are planted through the orchard, at about equal dis¬ 
tances, though the highest points of land are 
selected for the purpose, and these it is thought 
will afford all necessary protection from the wind, 
as the trees are made to head low. 
Now, for the result thus far. The trees are 
healthy and vigorous, and making a fine growth, 
many having already made shoots from three to 
four feet in length. Although having had but one 
season’s growth since planting previous to the 
present, many of the trees are bearing fruit. On 
one Seckel we counted 131 specimens, and on the 
Bartlett, Flemish Beauty, &c., fully as many as the 
trees should be allowed to bear. On removing the 
cloth from the trees we found the bark glossy, 
smooth, and soft to the touch, yielding under the 
pressure of the finger. No blight has ever been 
seen in the orchard, and this exemption the pro¬ 
prietors think is mainly attributable to the protec¬ 
tion afforded the trunks by the cloth. 
The proprietors are entitled to great credit for 
their enterprise, and we hope to see them amply 
remunerated, as we have no doubt they will be 
before many years. Mr. Mattison is an expe 
rienced nurseryman, who knows how trees should 
be grown and cultivated, and practices himself the 
thorough course that he recommends to others : 
of which this orchard gives abundant proof.- 
Nearly every tree he has grown from the seed 
and here we may say that Mr. M. claims an im 
proved method of cultivating pear seedlings, by 
root-pruning during growth, thereby securing a 
larger number of fibrous roots, which, to some 
extent, prevents leaf blight, and ensures greater 
safety in the removal of trees, even when large 
This orchard, if well cared for, for a few years 
longer, must yield a princely revenue. We hope 
these gentlemen will have many imitators in West 
ern New York; and, indeed in all parts of the 
country where fruit can be grown with profit. 
The Pomological Report 
of the Hartford Horticultural Society, Dr. Russeli, 
presiding, the fact was brought to the notice or the 
Society that toe Report of the proceedings of the 
American Homological Society neglected to state 
the action of the Society in regard to the Hartford 
Prolific Grape. Several of the delegates of the So¬ 
ciety to the meeting of the American Pomological 
Society were present and gave their testimony, af¬ 
ter which the following resolution was unanimous¬ 
ly passed: 
“ Resolved , That from the direct testimony of 
delegates of this Society to the American Pomo¬ 
logical Society, we are entirely satisfied that the 
Hartford Prolific Grape ivas thoroughly discussed, 
and put on the list of those promising well, by that 
Society at their meeting in New York last fall. ” 
The Hartford Society is correct. By reference 
to our report we find the following remarks in re¬ 
gard to this grape:—“The Hartford Prolific was 
proposed by Mr. Terry, of Connecticut. It was 
an accidental seedling, and originated about ten 
years ago. Valuable where the Isabella does not 
ripen. It ripens well in Maine. Mr. Prince con¬ 
sidered it valuable on account of its early ripen¬ 
ing. Mr. Saul said one-half of the berries would 
drop off the bunches before the others were ripe. 
Mr. Terry said the falling of the berries was a 
fault at first, but the character of the vine seemed 
to have changed in this respect with age. Mr. 
Barry considered it of poor quality, though valu¬ 
able in cold climates. Mr. Judd, of Flushing, 
found it very productive in his garden, less foxy 
than the Concord, and ripens one week earlier.— 
Mr. Hoag, said it ripened in Lockport the first of 
September. Considered it one of the most valu¬ 
able grapes he had. Mr. Walker tasted it four 
years since, and thought it quite inferior. Had 
not tasted it since until to-day. Thought it would 
prove one of the best of grapes for New England. 
Mr. Wilder had not ripened an Isabella grape on 
his grounds in thirty years. The Hartford Prolific 
ripens well, is very hardy, and does not mildew. 
Not first-rate in quality, but valuable for cold cli¬ 
mates. Adopted as promising well.” 
I the Early Harvest. Thi3, and the Red Astrachan, \ greeable perfume. The Riles Missouriensis, of 
I we consider the best summer apples for market; which there are six or seven varieties in our gar- 
At a late meeting i vet we doubt very much whether early apples can dens, produces showy yellow flowers, some being 
he grown profitably for market, except near a few i fragrant, and black, blue, red, yellow, or golden 
of our largest cities. They are much affected by ; fruit of no unpleasant odor; but there are none of 
the Apple Worm, and drop from the trees. They ! these berries as palatable as are those of the Riles 
Ruibrum. I will now present a Catalogue of the 
varieties cultivated in gardens. 
soon perish after becoming ripe, and therefore 
must be disposed of at once. Every farmer, and 
indeed almost every one with even a garden, plants 
one or more trees of early varieties, and our mar¬ 
kets are well supplied with early fruit. The best 
specimens are now selling at 50 cents a bushel in 
Rochester, and not a ready sale at that, as on ac¬ 
count of their perishable nature dealers buy spar¬ 
ingly. Good winter apples will be worth as much, 
no doubt more, the trouble of marketing them is 
far less, and the demand always good. 
CULTURE OF RASPBERRIES. 
Floral Wreath. —We saw a few evenings since 
a very simple and beautiful way of arranging and 
preserving flowers in a drawing-room. It was in 
a tin box, made in a circular shape, as shown 
in the cut annexed. 
It was brought from Berlin, Prussia, where they 
are much used. The box is about two inches deep, 
and one inch and a half in width, and about fifteen 
inches in diameter, although it can be made of any 
size. The tin box is painted green, and is kept 
nearly full of water. When the flowers are 
arranged in it, it presents the appearance of 
beautiful wreath. A lamp, gas-burner or statuette 
can be placed in the centre of it.— Gardener's 
Monthly. 
PEACHES, SUMMER APPLES, &c. 
Messrs. Eds. I see by the last New-Yorker 
an inquiry in regard to the best mode of raising 
Raspberries and Blackberries by field culture. I 
have been engaged for the last few years in raising 
small fruit for market, and I will cheerfully give to 
the public through your paper .my manner of culti¬ 
vation. For Raspberries I raise the American 
Black, the Red and Yellow Antwerps and Fastolff. 
After long experience I have come to the conclu¬ 
sion that the Antwerps cannot be grown in this 
climate with profit, without winter protection; but 
with it they are very profitable, and this can be 
done with very little labor. To commence, I set 
the canes (the Antwerp) in rows, three feet apart, 
and the plants three feet apart in the rows, putting 
the Red and Yellow in alternate hills, believing 
they bear better by so doing. I likewise pick them 
together, as I find they sell better in market. As 
the Red is more acid than the Yellow, it seems to 
suit the taste of most people by being so mixed. 
Now for the manner of protection. Late in the 
fall, but before the ground is frozen, I cut out all 
the old canes, the young canes I take up and lay 
down for planting the next spring, leaving not 
more than three canes in each hill. Those I take 
by the tops, bend them down, lapping them past 
each other lengthwise of thSvrows, having a man 
ready with a shovelful of earth to lay on the tops, 
sufficient to keep them down until I have all the 
rows done. Then take a horse with a light plow 
and run two furrows between each row, throwing 
the furrows on to the canes that I have lain down; 
then the work is done for the fall, and two men can 
easy lay down one acre in a day. After the frost is 
out of the ground in the spring, (don’t be in a 
hurry,) take a potato hook and put under the canes 
about where they lap, pull up, gently shaking the 
canes to detach the earth. After you have lifted 
all the canes, have some stakes sawed 1)4 inches 
square, 4)4 feet long, well sharpened,—stick one 
stake midway between two hills, lengthwise of the 
rows; take the canes of the hills in each hand, 
bend them over, lap the ends on the stakes, form¬ 
ing a bow. Have a boy ready with a piece of twine, 
(such as is used for hanging up tobacco is the best, 
common wrapping twine not being strong enough,) 
tie the top of the canes whe'l they lap tight to the 
stake. After that you ciijAfcm your horse and cul¬ 
tivator and pass betwee^fhe rows, which I do 
until I commence picking, f The Black Raspberries 
I set in rows six feet apart, and three in the row, 
cultivate the same with the exception of laying 
them down ; yet it would have paid me well to have 
done so, for the two cold days last winter almost 
ruined my crop. L. Wells. 
Cedar Lawn, (Cliittenango,) N. Y., July, 1859. 
Yield op Black Raspberries. —Mr. Doolittle 
of Oaks Corners informs us that he sold 7,500 
quarts of Raspberries from 4)4 acres of land, at 
10 cents a quart, making $450. This was exclu¬ 
sive of those used at home. A thousand quarts it 
is estimated was destroyed by frequent heavy rain. 
Messrs. Eds.:— I intend to plant a Peach Orchard 
of ten or twenty acres. 1. What are the best 
market varieties to cultivate on a dry, sandy soil, 
in a locality where peach trees have suflered but 
little during the late severe winters, and have borne 
fair crops for the last ten years ? It may be proper 
to state that I shall have to transport my peaches 
about twenty-five miles by carriage to market, or 
from fifty to one hundred miles by rail to markets, 
and therefore would require varieties that will bear 
handling and transportation well. 
2. What is the best way to pack peach buds or 
scions for transportation ? What is the best way 
to preserve them for budding?—and how long can 
they be kept fit for use ? Where can I best obtain 
buds of the varieties that I need ? 
3. I send you a specimen of a variety of early 
apples that I met with accidentally. I wish to 
learn its name and characteristics. The specimen 
I send you is a mere trifle over the average size of 
the present crop. The tree from which this speci¬ 
men was obtained is large, strong, and appears 
vigorous — has a broad, spreading top and in ap¬ 
pearance somewhat resembles the Rhode Island 
Greening, but perhaps a little more upright. 
Think it bears every year, at least it has borne a 
fair crop last year and this. This variety is excel¬ 
lent for cooking at this season of the year, and 
even three weeks earlier, say from the first of July, 
What is your opinion of it? I wish to cultivate a 
few acres of apple orchard of the best variety to 
sell in market, in July, for culinary purposes. 
What is the best variety for this purpose, as I am 
not sufficiently posted to make a selection, and 
when nurserymen disagree (as they often do,) I 
know of no better authority to appeal to than the 
Rural. I often wish for your counsel, but do not 
apply for it, fearing I may trespass too much on 
your time and generosity, and the claims of your 
thousands of subscribers who might not feel in 
terested in my inquiries or remarks, therefore I 
have remained silent. Young Orchardist, 
Remarks. —1. The most popular market varie 
ties are Early York, Serrate, Early Crawford, Ber 
gen’s Yellow, and Old Mixon Free. Late Craw 
ford is a magnificent late peach, but not very pro 
ductive. Large Early York is excellent in quality 
but not sufficiently productive to be popular with 
growers for market. Morris White is a late peach 
much prized for preserving, and sells high. 
2. Scions can be obtained of any of our nursery 
men, at about $1 a hundred sticks, each stick hav¬ 
ing from six to eight good buds. They should be 
packed in moss, and would keep in good order for 
a week or more, though it would be well to have 
them'sent in small quantities every two or three 
days. 
3. The Apple you send us is a large specimen of 
Atrocar, or Attractor, 
American Black, 
Bang-up Black, 
Belle de St. Gilles, 
Belle de Fontenay, 
Black English, 
Black Naples, or Grape, 
Brown Fruited, 
Champagne-flesh col’d, 
Cbampigny, 
Ctierry, or Cerise, red, 
Cherry, long bunched, 
De Bar, 
Fertile d’ Angers, red, 
Fertileprecocede Palluau, 
Gloire des Sablons, 
Gondoin Red, 
Gondoin White, 
Haiive de Bertin, rod, 
Imperial Rouge, 
Imperial Jauiie, 
Knight’s Early Red, 
Knight’s Sweet Red, 
Knight’s Large Red, 
La Caucaso,red, 
La Hative, 
Large Red Boulogne, 
Large White Boulogne, 
Lovett’s Seedling, 
Magnum Bonum, red, 
Maple Leaved, red, 
Maple Leaved, black, 
Missouri, black or violet, 
Missouri, blue, 
Missouri, red, 
Missouri, yellow, 
Missouri, golden, 
Pearly Transparent, 
Prince Albert, red, 
Prince’s Albiness, 
Prince’s Coral, 
Red Dutch, 
Red Grape, 
Red Provence, 
Seedless, or Sans Pepins, 
Superb Grape, red, 
Snort bundled Red Dutoh, 
Tardive Rouge, 
Variegated Leaved Black, 
Variegated Leaved R- d, 
Variegated Leaved White, 
Versaillaiso, red, 
Victoria, red, 
White Chasselas, 
White Dutch or Clinton, 
White Pearl, 
White Provence, 
White Transparent, 
Wilmot’s Grape, 
Yellow Champagne 
Also, Flowering Currants of various species. 
Flashing, July, 1S59. W.u. R, Prince. 
AN EDITOR’S FARM. 
A correspondent of the Yates County Chronicle 
who has been ruralizing in Cayuga County, thus 
writes of the farm of our good friend, J. J. Thomas : 
‘ During our ramblinsrs we passed by the farm 
of John J. Thomas, of Union Springs, Associate 
Editor of the Country Gentleman, the sight of 
which quite knocked out of us what little good 
opinion we had left with regard to theoretical farm¬ 
ing. Instead of the high state of cultivation, the 
neat and orderly appearance, the signs of thrift 
and industry, the ordinary display of improvement 
which usually marks the surroundings of the pro¬ 
gressive farmer’s habitation, and which we would 
expect would be made manifest in this case, 
* * * We saw the wild brier, 
The thorn and the thistle grew broader and higher, 
than in adjoining fields. Perhaps, however, this 
was merely an optical illusion or an erroneous im¬ 
pression proceeding from a lack of agricultural 
knowledge, which might go to prove that we could 
not tell a shock of wheat from a whortleberry 
bush ; but, as Sam Slick would say, if there were 
not weeds they had a ‘ consarnedly’ weedy ap¬ 
pearance. One thiDg, however, was impressed 
upon our mind, and that was that the long, labored, 
elaborately-drawn up, scientifically-prepared pa¬ 
pers, written to aid the farmer in the culture and 
improvement of the soil, which one sees in the 
agricultural prints of the day, do not always pro¬ 
ceed from the pens of those persons who have the 
best practical success.” 
Well, what of it. Hasn’t an editor as much right 
to be a bad farmer as anybody else; and to grow 
weeds that scatter their seeds over the adjoining 
fields ? Indeed, has he not a better excuse to give 
for such a course than most men? while he sits at 
his table and fights the weeds with pen and paper, 
is it at all strange that they should take revenge 
by invading his grounds? Then, we don’t know 
when an editor would be iu a better frame of mind 
to write an article on the advantages of dean cul¬ 
ture and the folly of growing weeds than when his 
own soil was impoverished, his soul harrowed, and 
his temper spoiled by these persevering nuisances 
But, we volunteer no defence of friend Thomas, as 
wo have no doubt he will show the thing all right 
perhaps he is merely giving a practical exemplifi 
cation of the evils of bad culture. 
MOUNTAIN CAKE, RUSK, ELDERBERRY WINE. 
Messrs. Eds. : —Noticing an inquiry in a late 
issue of the Rural for a good recipe for jumbles, I 
send one, together with some others, which I think 
are really excellent. 
Jumbles. —Two cups of sugar; 1 cup of butter; 
1 cup of sweet milk; 3 eggs; 1 teaspoon of soda; 
2 of cream of tartar. Add the butter, sugar and 
yolks of the eggs first, and stir them to a froth, then 
add the milk, soda, and cream of tartar, and lastly 
the whites of the eggs well beaten,—mix quite soft, 
and drop them into pans, sprinkle with sugar 
before baking. 
Mountain Cake. —One pound of sugar; half lb. 
of butter; 1 pound of flour; 1 teaspoon of soda; 1 
cup of sour milk; 6 eggs; the whites and yolks 
beat separate. Flavor with lemon or vanilla. 
Rusk. —One cup of sugar; half cup of butter; 1 
egg; half cup of yeast; 1)4 tumbler of sweet milk. 
Sponge over night, and mix the same as biscuit. 
Cream Cake. —One cup of sour cream; 1 cup of 
sugar; nearly 1)4 cups of flour; 3 eggs; 1 tea¬ 
spoon of soda. Flavor with lemon. 
Currant Wine. —One quart of juice; 2 quarts 
water; 3 pounds of sugar. Put in a jar in a 
cool place and skim it every day until it is suffi¬ 
ciently fermented, then put into a cask, and cork it 
tightly until ready for use. The currants should 
be very ripe. 
Elderberry Wine. — Two quarts of juice; 2 
quarts of water; 4 pounds of sugar. Prepare the 
same as the currants. Rural Reader. 
Poland, N. Y., July, 1859. 
THE FAMILY OF CURRANTS. 
American. 
The edible Currants cultivated in Europe and 
America comprise four species and more than fifty 
varieties. The species are 
Ribes Floridum, 
Ribes Missouuiensis, or Aureum, 
About thirty-five years ago, TnoMAS A. Knight, 
President of the Horticultural Society of London, 
grew several seedling varieties of the Ribes Ru¬ 
brum, which were announced in the Catalogue of 
that Society as — Knight's Early Red, Knight's 
Sweet Red, Knight's Large Red. 
These are the only new varieties, and with ten 
other varieties of Ribes Rubrum, and six varieties 
of R. Nigrum and one of R. Petrceum, now no 
longer cultivated, comprise the entire number 
enumerated in the third edition of their Catalogue, 
published in 1842, more than twenty years after 
the establishment of that Society, aided by an im¬ 
mense capital to advance its objects. 
The three varieties presented little if any ad¬ 
vancement, they being all very similar to the old 
Red Dutch, and this lack of progress arose from 
the circumstance that Mr. Knight and the Society 
had remained quite ignorant of the existence in 
France of very superior varieties, which he should- 
have availed himself of when commencing his 
operations. Even up to the present period, being 
27 years additional, but one new variety has been 
produced in England—the Victoria—and this an 
accidental seedling. 
In Franco the results have been very different. 
The French people surpass all other European 
nations in the seminal production of new and esti 
mable varieties of Fruits, and are only equalled in 
the production of new and rare flowers by the 
Chinese and Japanese. They have originated the 
following estimable currants: 
Chasselas, 
Bed Gondoin, 
Waite Gondoin, 
Cerise, or Cherry, 
Hative de Bertin, 
And more recently, 
Attrocar, 
Versaillaise, 
La Caucase, 
Imperial Rouge, 
Imperial Jaune, 
In our own couutry we have originated 
Lovett’s Seedling, Princes Albiness, 
Princes Coral, large red, 
And several fine seedlings not yet named or dis¬ 
seminated. 
The varieties of the Ribes Nigrum, or European 
Black Currant, have a peculiar musky odor, un¬ 
pleasant to most persons, but which is lost when 
made into jelly or conserves. The Ribes floridum. 
or American Black Currant, possesses also a disa- 
Fertile de Palluau, 
Blanche Terleo, 
Blancho Transparente, 
White Provence, 
Red Provence. 
Glorie des Sablons, 
Belle de Fontenay, 
Belle de St. Gilles, 
Cerise a’ longues Grappes, 
Fertile d’ Angers. 
Eds. Rural :—Having seen several requests for 
the best method of cooking meat, I have waited 
patiently, hoping the lady readers of the Rural 
would comply and give recipes for cooking meat, 
&c. We have plenty of recipes for cake, cookies, 
&c., hut we wish for something more substantial, 
and in order that I may hear from others, I will 
give a recipe for cooking mutton and veal, which 
consider palatable. 
For the fore-quarter of veal or mutton, cut off 
the neck and leg and boil in water, with a little 
salt, until done. Remove the meat from the bones 
and chop with bread, adding butter, pepper, sage, 
&c,, as the taste may dictate. Make an incision on 
the upper side of the meat sufficient to admit the 
same, and sprinkle the whole with salt sufficient to 
season. 
Cooking Salt Fish. — Dress the fish thoroughly, 
then soak in a pan of sour milk from twelve to 
twenty-four hours, after which rinse with cold 
water and place in a dripping-pan to bake. When 
nearly done pour on half a pint of sweet cream, and 
bake until nicely browned. h. m. 
Alden, N. Y., July, 1S59. 
SKEWERS FOR VINES. 
Friend Moore :—Perhaps thousands of the read 
ers of the Rural may have hit upon the same 
plan, but I dare say there are many thousands 
more who have been bothered as I have been with 
vines blowing about with the wind, rolling over, 
and sometimes even twisted off and ruined, all on 
account of the special care to keep them clear of 
w eeds— the only place I now think of where foul 
grass is any advantage to cultivated vegetables, 
Nature has provided an abundance of tendrils to 
tie the vines to the ground,—these will cling to 
anything that come3 in their waj r . As an add! 
tional security for keeping vines firmly to the 
ground, they take root at almost every joint if the 
vine remains in one position long enough to make 
fast. The vine first secures its position by clasp 
ing its tendrils around spears of grass or weeds, (if 
allowed to grow,) and then makes a more perma 
nent fastening by roots, which also tend materially 
to feed the growing fruit. 
After a constant warfare with the black bugs for 
about six weeks, in which time we have slain many 
thousands, and a total eradication of weeds and 
grass, I found my vines were nearly all pointing to 
the east, not only the main vine, but the laterals 
were taking the same direction. My plants being 
single and 10 feet apart each way, and the ground 
otherwise entirely barren, I saw the necessity of 
some of Nature’s appointments, viz. —weeds and 
grass—or something as a substitute to keep tho 
vines in place. You know it is said that “neces 
sity is the mother of invention.” The grass and 
weeds could not be restored in time to be of ser 
vice, but the vines could be fastened just exactly 
where I wanted them to lie and grow, by a very 
simple contrivance, a hooked peg made from brush. 
The idea conceived, I was not long in carrying it 
out. The boys had just completed the strippii 
and" piling the pea brush preparatory to conflagra 
tion, but before the torch was applied, I turned the 
old pea brush to good account. In a short time 
with a block and "hatchet. I had turned out hun 
dreds of these skewers. The longest leg is from 
four to six inches, — the shorter, one to one and £ 
half inches; and now, instead of all pointing east 
ward, each plant resembles the four cardinal points, 
and are taking roots greatly to my satisfaction, 
Simple as this appears, if it had occurred to me 
years ago it would have saved much perplexity and 
many valuable plants. And it is not now too late 
to be of good service to such of the fraternity 
do not know it all. 
The vines of which I am so very solicitous, are 
the “ Honolulu Nectarine Squash.” My first plant 
ing was cut off' by the great frost of the 5th o 
June, but fearing some mishap, I had not planted 
all my seeds at one time. The next day alter the 
frost I filled the same ground with plants from my 
hot bed—and if they are not too late to mature, I 
think I shall be able to present you with a fine 
specimen next fall. 
Macedon, N. Y., July, 1859. 
I. W. Briggs. 
COOKING MUTTON, VEAL, FISH, &c. 
CAKES, COOKIES, &c. 
Eds. Rural : —As your lady subscribers are all 
furnishing you with something useful in the line of 
Domestic Economy,” I must endeavor to do my 
part of the labor: 
Soda Pound Cake. —Four eggs; 1 cup sugar; 
1 cup butter; half teaspoonful soda; 1 teaspoonful 
cream tartar; 1 pint flour — flavor with nutmeg. 
Lemon Cake. —Four eggs; 3 cups sugar; 1 cup 
butter; 1 cup sour milk; 1 teaspoonful saleratus; 
4 cups flour. 
Cookies. —One and one-half cups sugar; half cup 
butter; 2 eggs; half cup sour milk; half cup sweet 
milk; 1 teaspoonful saleratus. 
Jumbles. —Two-thirds cup butter; 1 cup sugar ; 
tablespoons sour cream; 2 eggs; 1 teaspoonful 
saleratus. 
Ginger Snaps. —Two cups molasses; 1 cup short¬ 
ening; half cup water; 2 teaspoonfuls saleratus; 
1 tablespoonful ginger. Sarah. 
Canadice, Ont. Co., N. Y., June, 1859. 
Pie-Plant and Gooseberry Pie. — Crissey’s 
conduct is worthy of our lady readers notice, in¬ 
quiring through the Rural for advice in cookery. 
As this is her first summer’s experience in house¬ 
keeping, I hope all who have good recipes will 
send them, so if I, or any of my bachelor friends, 
should chance to call to tea, all the eatables would 
be made by rule. For pie-plant pie slice the stalks 
with the skin on, add the inside of two lemons; 
one large cup sugar; one tablespoon water, then 
sprinkle dry flour over and it is ready for the up¬ 
per crust. Gooseberry pie the same with one 
lemon. This makes a rich and excellent pie.— 
Dorothy, East Palmyra, Wayne Co., N. Y. 
Crackers— How to make Starch.— Noticing an 
inquiry for a recipe for crackers in a late number, 
here is one I took from the Rural about a year 
ago. I like it much. One pint thin, sweet cream; 
one-fourth teaspoon salt; flour enough to make 
stiff dough; roll thin, cut, prick, bake in moderate 
oven. 
I would like to ask some of the lady readers of 
your paper if they would tell the best way to make 
nice starch for fine shirts, collars, &c. Also, how 
to prepare gooseberries for jelly—if they should be 
ripe or not.—R., Warren Co., Ohio, 1859. 
Preserving Green Corn—Calf’s Head Jelly.— 
Will some of the Rural readers give a recipe that 
can be depended on for preserving green corn? I 
tried one last year, but found it all moonshine. 
Also, how to make “ calf’s head jelly.”—M. K., WiZ- 
low Copse, Ohio, 1859. 
Shrewsbury Cake.— One pound of flour ; three- 
fourths pound sugar; half a pound of butter; five 
eggs; a little rose water or essence of lemon.— 
O. W., Connecticut, 1859. 
