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FRUITS RECEIVED. 
In Boston apples range from $1 50 to $2 50 per 
barrel. The Toronto Globe says “the supply of 
apples continues large, but consists purely of 
importations from lake ports. Prices range from 
$1 75 to §2 25 per barrel.” 
fertilizers during the growing season, mixed with 
common sense, and no good reason can be shown 
why each American sovereign’s table should not 
be daily graced with this prince of luxuaies dur¬ 
ing ths winter. Acting upon the valuable sug¬ 
gestions recently made in the Rural New-Yorker, 
to visit our neighbors’ gardens, I will refer to the 
to the practical experience of some of our neigh¬ 
bors and citizens I have observed during a few 
spare hours snatched from my profession. 
Recently, in a call on my venerable friend Hon. 
B. Davis Noxon, he called my attention to his 
grapes, recently gathered, and the perfect bunches 
nicely laid down for the winter, in boxes three or 
four layers deep, with cotton between. Also, to 
the fact that upon a frame made over a flat roof 
some two feet above it, he run a portion of an 
Isabella vine, and upon a space of some eight feet 
square had gathered a bushel of most elegant 
grapes. They were the best he raised, as to ripe¬ 
ness and perfection. 
I next called upon Mr. Allen Corey, of this 
city, whose vines are of seven years setting, 
mostly Isabella, the rows running north and 
south, eight feet apart. The soil is a sandy loam, 
We are indebted to J. H. Stanley, of Le Roy, 
for a singular apple— one half a fine russet, with 
a reddish cheek, and the other half green. The 
line of demarkation is as plain as it could be 
painted, dividing the apple in two equal halves, 
and running through the centre of the calyx and 
the stem. We give a drawing showing this cu¬ 
rious sport. 
Brices of Fruit in Covent Garden Market, 
London.— As prices of fruit, Dot less than of other 
goods, convey a pretty acccurate idea of the 
abundance or scarcity of the supply, we have 
prepared the following tabular statement, by 
which the prices obtained in Covent Garden mar¬ 
ket, in the first week in August, this season, may 
be compared with tho-se of the same week in the 
years indicated, beginning with 1841: 
1841. 1845. 1850. 1S55. 1359. 
Apples V doz_3s. Od. 2s Od. 2s. 0d. 3s. Od. 3s. Od 
Half sieve.6 0 70 40 50 50 
Pears P doz_4 0 6 0 3 0 4 0 6 0 
Half sieve.6 0 10 0 8 0 7 0 12 0 
Plums V punnet.3 0 36 20 16 26 
Half sieve.5 0 50 40 36 80 
Cherries !•*' lb....4 0 5 0 8 0 2 0 4 0 
Bk. Cur'tsk’fs’ve 6 0 70 GO 60 70 
Red.5 0 5 0 5 0 5 0 6 0 
White .4 0 5 0 5 0 5 0 6 0 
Gooseberries do. .5 0 50 30 40 50 
Raspberries V lb. 0 4 06 04 03 09 
Apricots P" doz ..30 26 26 30 40 
We may add that an ordinary sieve contains 
about five pecks, and a currant sieve two and a 
half pecks. A punnet is a round, flat basket that 
GOOD, WHOLESOME BREAD-POTATO YEAST. 
MARKET PRICES OF FRUITS. 
Take two teasaucerfuls good flour; scald the 
flour so that when it is thoroughly scalded it will 
be about the consistency of mush; beat well; 
when cool enough, add two-thirds teacup fresh 
yeast. When very light , knead with a little warm 
water,—it is much better to use part milk,—knead 
just flour enough to have it smooth, without stick¬ 
ing to the board, then make in loaves. When 
again light, bake in a good oven. The foregoing 
will make two loaves which should be baked in 
two quart pans. Let it rise very light before 
placing in the oven, or until it begins to crack on 
top. Bake half to three-fourths of an hour, keep¬ 
ing good watch that it does not scorch or brown, 
and you will have bread that your worser half will 
declare is the very best he ever eat. If not, we 
shall put him down as hard to please. 
Potato Yeast. —As I have never yet noticed in 
the Rural New-Yorker a recipe for the kind of 
yeast that we use, I forthwith send it. Boil three 
good-sized potatoes; pare and mash very fine. 
While the potatoes are boiling, take a single hand¬ 
ful of hops, tie them in a muslin bag, and place 
them in an earthen bowl that you can set over the 
teakettle. Pour about a quart of boiling water on 
them, let them stand from three to five minutes, 
or until the potatoes are done and mashed, add 
to the mashed potatoes one teasaucerful flour; 
two tablespoons sugar; one-fourth teaspoon salt; 
one teaspoon ginger—scald the whole with the 
hop water; mix well, and when cool enough, add 
two-thirds teacup brewer’s yeast. Set in a warm 
place until very light. This yeast, if kept in a 
cool place, but where it will not freeze, will be 
good for several weeks during the winter. 
Chautauque Co., N. Y., 1859. Nettie. 
dispose of their fruit—it shows progress—success 
in fruit culture. As the best way of answering the 
many inquiries on this subject, we give the market 
prices in New York city, and at other places. One 
thing our fruit growers have to learn, and that is 
to send only the best specimens to a distant 
market, and to take especial pains to pack them, 
so that they will reach their destination in good 
condition. Fine fruit, tvell packed, always sells 
at a high price in the eastern markets, while in¬ 
ferior samples in bad condition, are often a drug, 
scarcely paying for transportation. It costs no 
more to send a barrel of apples to New York that 
will bring $3, than one that sells with difficulty at 
half that price. While attending the last State 
Fair at Albany, two gentlemen living on the Hud¬ 
son, inquired if we could send them a supply of 
winter apples. This we thought strange, as they 
lived less than a hundred miles from the city.— 
They informed us, however, that it was difficult to 
obtain sound fruit in New York. The packers in 
this city buy the fruit by the wagon load. It is 
then thrown into barrels, headed up and ahipped. 
No care is exercised, and no judgment in selecting 
out the bruised specimens. 
Prices of Fruit in New York City.— The 
following report of the New York market, from 
toe Tribune, is valuable, as showing not od)v the 
present prices of fruit, but the dependence of that 
city upon Western New York and the Western 
States for a supply of fruit. The suspension of 
receipts by the Erie Canal, even for a few days, 
causes a scarcity, and the reporters are compelled 
to say “ the market is quite bare of good apples 
Apples.— The extensive break in the canal above 
Schenectady cuts off the receipts via. that route, and 
the market is, to-day, quite bare of good apples. It is 
said that a week to ten days must elapse before boats 
can pass tiie break, and in the meantime apples must 
be comparatively scarce and high, offering good induce¬ 
ments for prompt shipments of choice fruit by the most 
expeditious routes. Should the weather he unseasona¬ 
bly warm, much of the fruit now delayed would reach 
market in poor order. In any event the present scarci¬ 
ty must be followed by a temporary glut, and corres¬ 
ponding low prices. Quotations are now difficult to 
make, the transactions of the day not being sufficient 
to establish any market rate; but we name the follow¬ 
ing figures: 
"Western, mixed lots.$2 00(2)2 50 
Common, f bbl. 1 00@1 25 
Red Streaks. 1 50@.l 75 
Twenty-ounce Pippins. 2 25®2 50 
VaU Pippins. 2 00®2 50 
Detroit Reas. 2 so 
Pears.— We quote: 
Seckels, good, V bbl. . .$15 00@20 00 
Yirgaheus, perfect. 15 00@20 00 
Napoleons. 10 00(2)15 00 
Louise Bonne de Jersey, V bbl. 10 0()©15 00 
Duchess de Angouleme. 10 00@20 00 
Quinces are very scarce and wanted. Apple Quinces, 
V bbl., $8@$5; Pear Quinces, V bbl., $2@$8. 
Grai*e8— Catawba 123)150, V lb.; Isabella, choice, 
10@14c.; do. common, GgSc. 
Dried A pples— Southern new, 6@6^c.; Southern 
old, 5@5^(c.; State old, GJ<<(2)7c.; State new, 7ft7j<(c. 
Dried Peaches— New Southern, best from Georgia, 
ll@12c. ’P' lb.; do. common, 7<h.9c.; best Virginia, 
12@18c. V lb. 
Dried BLACKBERRiEs-Southern, S^S^c. T" lb. 
Dried Cherries, pitted, P* lb. 21®22c. 
Dried Plums 'P' Id. 13@20c. 
Mr. S. sent Vfivli iue apple the following note: 
Eds. Rural New-Yorker:— I send you an apple, 
raised by my brother, which is a curiosity. The tree 
which bore It bears all green sweet apples like the 
green half of the one I send you. About forty or fifty 
feet from it stands a tree which bears an apple like the 
Russet half, and the only tree in the orchard which 
bears that kind of apple. The one bearing the green 
apple had about six bushels on it; this year all green 
but this one. Tne Russet tree had none on, though it 
probably blossomed. When the apple was first picked 
the division was plainly marked through the centre of 
the stem. 
If you consider it worthy of notice, please 
give us your views as to how the amalgamation was 
brought about, &c.— J. n. Stanley, Le Roy, N. Y. 
— To Joseph Macomber, Macedon, N. Y., for 
specimens of a green, sweet apple, much like R. I. 
Greening in appearance, and larger and more con¬ 
ical than Green SweetiDg. It appears like a long 
keeper, and in all respects we should judge it to 
be a valuable sweet apple. It was brought origin¬ 
ally by Mr. M. from Vermont. 
— To Ellwanger & Barry for a large basket of 
magnificent pears which we are examining and 
tasting daily, as they mature, with great satisfac¬ 
tion. 
— To E. W. Sylvester, of Lyons, for specimens 
of a small seedling apple, known as the Sylvester 
—small, round; calyx closed, in a shallow, wrin¬ 
kled basin; stalk very short and slender, inserted 
in a deep, narrow cavity; skin smooth, yellowish 
cream color, sometimes with a beautiful blush on 
the sunny side; flesh white, tender, very juicy, 
with a pleasant flavor. Mr. S. says “the tree.is a 
good bearer, the apples always fair, and full of 
vinous juice. Season, October and November.” 
BOQUET STANDS. 
Some of our readers, no doubt, have experienced 
a good deal of difficulty in arranging boquets to 
suit their taste. Even professional gardeners, 
many of them, make sad work in arranging flow¬ 
ers. Our attention has recently been called to an 
ingenious invention by Daniel Stead, of Hudders- 
“ Stead's Pyramidal Boquet 
HOW TO PUT UP HAMS AND LARD, 
field, England, called 
Stand. “It consists of a pyramidal cylinder ot 
metal, pierced with holes 
at uniform distances, and c - N 
within it is another cylin- kfi » °\ 
der, fitting so as nearly to jM * 0 \ 
touch the outer one, and IW 0 ‘ \ 
with just enough space be- fcjjm 3 3 H 
tween to receive the stalks ” ° \\ 
of the flowers which are in- Mm « 9 
serted in the holes. At the Mjjl ° « 0 
top of the outer cylinder is /jjjiM 0 B 0 »1 
a tubular orifice, stopped MjPjJ 
with a small tube reaching tflti * 
to the bottom of the cylin- 
der. The small tube is lifted *" 
out, and a little water poured 
into me central bore or tube, ‘ 
and then the small tube is 
again inserted, and a little 
water poured into that also. Jffijj}. \ A 
The flowers are then insert- 
ed according to the fancy of As 
the decorator, and as each §!! 1 \jy 
flower has but an inch stem, 
they sit close to the outer 
cylinder, touching the inner one, and by the pro¬ 
of capillary attraction, get from it just enough 
Messrs. Editors: —Noticing an inquiry in the 
Rural “ how to put up hams,” I send you a recipe 
that I will warrant to keep them any reasonable 
length of time, perfectly sweet—as follows: 
When the hams are sufficiently dried (say two 
and half months after killing,) wrap them well in 
newspapers — (the Rural would give them a 
splendid flavor, as it contains so many nice things, 
though I would prefer to keep my old ones to read 
again; but a truce to the digression,)—and pack 
them in good, strong ashes. You can keep them 
sweet and nice as long as you please. 
While I am in the way of it, I will send you a 
recipe for making lard “as white as snoiv.” Now, 
don’t be incredulous, but try, and then you will 
know ’tis so! Take about the proportion of one 
gallon lye and two tablespoonfuls of soda to thirty 
gallons water, and boil the fat in it the usual way, 
and my word for it, your lard will rival snow. 
Fosterviile, Tenn., 1S59. m. f. w. 
NEW SUBSTITUTE FOR GRASS LAWNS. 
Spergula Pilifera. — To Mr. Mongredien be¬ 
longs the merit of tavi--^, first pointed out that 
Spergula Pilifera was capable of forming an excel¬ 
lent substitute for grass in the formation of lawns. 
A piece of ground planted here four years ago 
with this pretty little moss-like Alpine, is now, and 
has been for these three years past, closely covered 
with a carpet of the richest green—soft and elastic 
to the tread, and forming a turf equal to that of the 
finest grass, for which, at first sight, it might 
easily be mistaken. Over grass, it however pos¬ 
sesses many advantages; in the first place it 
requires no mowing, and it is reported to with¬ 
stand the effects of long-continued drouth better 
than any grass, remaining comparatively green 
when the latter has been burnt up. Another point 
in its favor is its evenness of surface, provided the 
ground laid down with it has been made so in the 
first instance—a matter of great importance — for 
as the plant itself never grows more than a quarter 
or half of an inch in height, any inequalities or 
other defects of formation are ever afterwards 
perceptible. After planting, the only care that 
it requires is sweeping and rolling. If left undis¬ 
turbed it would be one mass of white flowers in 
July, but as most people prefer a lawn perfectly 
green to one covered with blossoms, the latter 
should he removed by frequent sweepings with a 
fine besom. A birch broom is too rough for it. 
In forming a lawn with this plant,. Mr. Mongre- 
dien’s gardener, Mr. Summers, recommends the 
seeds, which are very small, to be sown behind a 
north wall, and when up to be transplanted where 
required, placing the plants regularly over the 
surface, at say six inches apart. On strong clay it 
COLORING RECIPE-CREAM PEE. 
Eds. Rural New-Yorker: —In reply to an in¬ 
quiry in a late issue I send the following:— 
To Color Straw Lead, or Mouse Color.— Take 
beech-bark chips, cover with water and set over 
the fire until you think the strength is out, then 
strain the dye, place it over the fire again, adding 
a little copperas, (not too much, or it will make it 
too near a black.) The dye must be very strong 
of the beech-bark. Clean your straw with soap 
and water and a brush, then put it into the dye, 
stir and turn over often (to prevent spotting,) air¬ 
ing it occasionally until dark enough. Rinse in 
clear water. When dry it may need brushing. I 
have always colored in brass, but something else 
may be as good. 
Cream Pies. —Lady readers of the Rural, please 
try my way. Into one pint of cream stir 1 table¬ 
spoon of flour, nearly a half cup sugar, a little salt, 
and season with nutmeg or extract of lemon.— 
Make a good crust and your pie will he good. 
1 ' Henderson. N.Y.,1S59. Mrs. M. E. Rice. 
cess 
moisture, without being actually wet, as serves to 
sustain their freshness of color and odor for a 
considerable lcugth of time. With the addition of 
a glass shade over it, the lower edge of which is 
immersed in water, most flowers will keep near a 
month. Nothing can be more simple in use, 
though so thoroughly philosophical in construc¬ 
tion, as this Boquet Stand.” 
Another, and more simple contrivance for the 
purpose, is described by a correspondent of the 
London Cottage Gardener. “ I went tP a China 
store and selected about six or eight China or 
Liverpool-ware cups, of such size as would just fit 
into or nest in each other,—commencing at the 
largest sized coffee-cup, or small bowl, and ending 
with the smallest of a child’s tea set. I then 
placed under the bottom of each of them a circular 
piece of wood (such as come with ribbons, but 
anything else will awswer the purpose,) to sepa¬ 
rate the cups, so as to leave a space for putting 
the flowers into. 
It is not necessary that the cups should be one 
uniform shape, as none but the lowest cup will be 
seen w’hen the flowers are arranged in it. The 
lower cup should be mounted on the wooden base, 
with a circular rim around the upper edge of it to 
held the cup firmly; or it may be placed inside of 
an ornamental vase.” 
Vegetables and their Prices in Sacramento. 
—A. G. Wheeler, Esq., of Sacramento, California, 
sends us the following statement, showing the 
order and date of arrival of the Spring, Summer 
and Winter Vegetables at that market. Also, the 
price when first taken to market, and subsequent 
ruling rates of each: 
SPRING AND SUMMER VEGETABLES. 
Spinach, in March, 12 to 6 cents per pound. 
Asparagus, about April 1st, $1 per bunch to 75 cents 
per dozen. 
Rhubarb, about April 15th, 50 to 6 cents per pound. 
New Potatoes, about April 15th, 25 to 7@8 cents per 
pound. 
Green Peas, about May 1st, 75 to 6 cents per pound. 
Artichokes, about May 1st, $1 50 to 75 cents per 
dozen. 
Spring Onions, about May 15th, 12 to 6 cents per 
pound. ' 
Green Beans, about May 20th, 75 to 5 cents per pound. 
Cucumbers, from open beds, about June 1st, $3 to 25 
cents per dozen. 
English Beans, about May 31st, small demand. 
Tomatoes, about June 5th, 76 to 6 cents per pound. 
Starching Fine Shirts.— Noticing an inquiry 
in the Rural New-Yorker for a good recipe for 
starching fine shirts, collars, &c., I send you one 
which I have never seen published. One ounce 
spermaceti and one ounce white wax—melt into a 
thin cake on a plate. A piece size of a quarter dol¬ 
lar, added to a quart of prepared starch, gives a 
beautiful lustre to the clothes, and prevents the 
iron sticking.— Vivia, Levant, X. I1859. 
Summer Squashes, July, 25 to 8@4 cents per Dound 
Egg Plant, July, 50 to 6 cents per pound. ^ 
Muskmelous, about July 1st, $1 to 12 cents each 
Watermelons, about July 1st, $1 to 12 cents each. 
SUMMER AND WINTER VEGETABLES. 
Cauliflower, $1 50 per dozen. 
Celery, $1 50 per dozen. 
Cucumbers, in hot-beds, $3 per dozen. 
Green Peas, (until January,) 12 cents per pound. 
Beets, Carrots, Lettuce, Parsnips, Radishes, Salsify, 
Turnips, each 37j£ to 50 cents per dozen bunches. 
WINTER VEGETABLES. 
Cabbages, in sacks, cents per pound. 
Onions, in sacks, 10@12 ceuts per pouud. 
Potatoes, in sacks, 3@4 cents per pound. 
Sweet Potatoes, in sacks, 8 cents per pound. 
Beets, Carrots, Parsnips and Turnips, in sacks, 1X@2 
cents per pound. 
Cauliflower, in bunches, $1 50 per dozen. 
Celery, in bunches, $1 50 per dozen. 
Cucumbers, $3 per dozen. 
Green Peas, 75 to 12 cents per pound. 
Lettuce, in bunches, 87 to 50 cents per dozen. 
Radishes, in bunches, 37 to 50 cents der dozen. 
Soda Crackers. —One and one-half cups of milk; 
1 teaspoonful soda; 2 teaspoonfuls cream tartar; 
a piece of butter as large as a hens’ egg; a little 
salt—put the soda in the milk, the cream tartar 
with the flour, mix hard, roll thin, and bake in a 
quick oven. —Nellie Sterling, Kalamazoo, Mich. 
Elderberry - Wine. —Will some of the Rural 
readers please inform me how to make elderberry 
wine? I have eighteen gallons of the juice. Will 
it pay to manufacture ?—D. N. Gardiner, Dundee, 
Yates Co., X. Y., 1859. 
DET0RTICATI0N OF TREES, 
Allow me to call attention to the following:— 
“ The system of stripping the bark off the trunks 
of trees for the purpose of destroying the insects 
which infest them, has now been generally applied 
to a large number in the Champs Elysees and 
elsewhere in Paris, and has led to the discovery 
of a curious fact, recently communicated to the 
Imperial Horticultural Society by M. Robert. It 
appears that trees may be deprived of the whole 
of their bark not only without experiencing any 
injury, but even with considerable advantage, the 
operation tending to increase their power of vege¬ 
tation. Elms, for example, which before the ope¬ 
ration did not increase more than one or two 
millimetres in diameter each year, have been 
found to increase four or five when stripped of 
their bark. Trees having a very thin bark, such 
as the birch and others, need not be stripped to 
obtain a similar result; it is sufficient for the pur¬ 
pose to make longitudinal incisions in ihe bark by 
means of a kind of three-bladed scarificator. It is 
now intended to subject all the young elms in a 
languishing state to this treatment throughout 
Paris, it having answered perfectly with those 
planted on fortifications. In a commercial point 
of view, the discovery is of some importance.” 
The above, if correct, promises most valuable 
results.— Cor. of Gardeners' Chronicle. 
GRAPE CULTURE ABOUT SYRACUSE. 
This subject having become of such general 
interest, it may not be amiss to give a few leading 
facts necessary to be known and heeded in order 
to give permanent success to Grape Cultivation. 
The soil, climate, and proper treatment of the 
vine, summer and winter, must combine to reward 
the careful and diligent with an abundance of 
grapes in full maturity. First, make the selection 
of the vines with regard to their being hardy and 
productive; have the soil mellow, rich and deep, 
with plenty of sun and circulation of air, with 
underdraiuage, ordinarily, at least three feet deep. 
Sprinkle sulphur on the leaves once or twice in 
the summer, if they are inclined to mildew; take 
out the suckers and weak sprouts, so as not to 
have too much vine for the room. Take the cheep 
insurance of laying down tfie vines, (after they 
are trimmed about the 1st of December,) on the 
ground, and covering them slightly with earth or 
other substances. Give them soap suds and other 
PEAR BLIGHT. 
Buttermilk Cake. —One teacup buttermilk; 1 
tablespoon butter; 1 teaspoon soda; 1 teaspoon 
salt; 1 teacup dried currants; 1 teaspoon cream 
tartar; 3 cups flour. Bake slowly one hour.— 
Libbie, Oakland, X. Y. 
Eds. Rural New-Yorker: —Either through a 
failure on my part in making myself understood 
in my communication published in your issue of 
August 25th, or through some misunderstanding 
of said communication on the part of Mr. Spence, 
(see his article in the Rural of Oct. 8th,) we 
(Mr. Spence and myself,) failed to understand each 
other. 
It appears that the disease alluded to by Mr. 
Spence, affects nothing but the roots, while the 
bark blight to which I referred in my article is 
confined to the body and base of the lower limbs, 
or, I should say to the larger limbs. 
Will Mr. Spence, and other gentlemen of the 
Fruit Growers’ Society of Western New York, give 
us, poor benighted outsiders, a little “ more light ” 
on the subject ? G. C. Beecher. 
Livonia, N. Y., Oct., 1S59. 
The last number of the California Farmer gives 
the market report of San Francisco for September 
1st, and we copy enough to show the prices of the 
principal fruits in that city: 
Apples and Pears from 12 to 25 ceuts per pound. 
Bartlett Pears 25 cents per pound. 
Lawton Blackberries 50 cents per pound. 
Crab Apples 25 cents per pound. 
Green Apples, for cooking, 12>£ cents per pound. 
Peaches 12^ to 25 cents per pound. 
Plums 81 cents per pound. 
"Watermelons, each, 12 to 25 cents. 
Grapes, white, 50 cents per pound. 
Hamburgh Grapes $1 per pound. 
California Grapes 25 cents per pound. 
Coloring Kid Gloves. —Will some of the Ru¬ 
ral’s numerous correspondents please to inform 
men how to color white kid gloves a light green 
or blue ?— Sally, Sidehill, 1859. 
Charlotte Russe.— Will some of your readers 
inform us through the Rural New-Yorker how 
to make Charlotte Russe, and oblige —Augusta, 
Knoiolesville, X. Y, 1859. 
Examine your pickles, sweetmeats, and every¬ 
thing put away. 
