MAR CH 27. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
103 
THE VEGETABLE GARDEN. 
CELERY. 
Haying in previous numbers given some brief 
directions for starting early vegetables, as well as 
for raising celery and other plants, we propose to 
give a few plain articles on the culture of vegeta¬ 
bles, particularly of those sorts that are generally 
considered somewhat difficult to manage. We 
t^eat Celery first, because we have now before us 
several communications similar to the following: 
Eds. Rural: —Will you, or your readers, or both 
inform me if guano or any of the fertilizers of the 
present day will answer instead of manure for the 
culture of celery ? I have raised fine celery on 
dark clay and light sandy loam. It flourished 
about the same on both kinds of soil, but find the 
greatest drawback to be the want of manure. Is 
there any prevention of rust? If so I will pay 
t« enty-five dollars to any one who will give me the 
information. The rust often spoils one-fourth to 
one-half of the crop. What is the best wav to pre¬ 
serve it for future use — i. e., where you have an 
acre or two. This is another great consideration, 
l should like to have a free exchange of ideas from 
subscribers.— Celery, Johnson's Creek, 
N. Y, March, 1858. 
1 jie Seed Bed. The first, and a very important 
matter, in growing celery, is to secure good, strong 
plants. As a general thing celery plants are grown 
too thick, and are puny, spindling things which 
will never make a good growth. Abont the mid¬ 
dle of April prepare a moderately rich and warm 
soil for the seed bed, by digging well. Make drills 
about half an inch deep and a foot apart, into 
which sow the seed, which should be covered 
e\ enly. If the weather should prove dry, at any 
time, give thorough waterings occasionally. As 
soon as the plants appear above ground keep the 
weeds down and the plants well thinned out from 
the start. See that there is a space between each 
one, and as they grow you may have to thin out 
several times. By the latter part of June you will 
have fine plants for the trenches. 
Preparing the Trencher and Planting. — Cel¬ 
ery needs shading for a few days after transplant¬ 
ing, and by a little forethought this can be furnished 
very easily and cheaply. Select the place for celery, 
and then plant rows of peas, at least six feet apart, 
so that the rows of peas will be parallel with the 
celery trenches when dug. In this way they fur¬ 
nish sufficient shade to the celery, and can be 
removed in season so as not to injure the growth 
in the least. The trenches should be about six feet 
apart. Beginners make a mistake, generally, in 
placing them too close, for it does seem like a 
waste of ground at first. Dig the trenches about 
six inches deep and eighteen inches wide, placing 
the earth, as dug out each side. This will raise the 
surface two or three inches more, making the 
trench some eight or nine inches deep. Now place 
at the bottom of the trench about three inches of 
well rotted stable manure. The manure from an 
old hot-bed is excellent for the purpose. With the 
fork mix this manure with soil at the bottom; and 
after this is done and nicely leveled ofT, throw in 
about an inch of good surface mold. Stretch a 
line through the middle of the trench, take up the 
plants carefully with the transplanting trowel, so as 
to disturb the roots as little as possible, and plant 
a iow on each side of the line nine inches apart in 
the rows, and the rows six inches apart. This will 
give two rows to each trench. Give a good water¬ 
ing, and the work of planting is done. As the 
plants grow draw the earth up to them, always 
being careful to keep the leaf stalks erect. If only 
one row of plants is set in a trench, six inches 
apart is about the right distance. Some prefer 
this plan. 
Liquid manure will very materially hasten the 
growth of celery. This can be procured from the 
hog-pen, but care must be had not to place any 
very strong manure near the roots. Guano water, 
made by dissolving one pound of guano in sixteen 
gallons of water, may be applied with the most sat¬ 
isfactory results. Superphosphate of lime we have 
never tried, but from statements made to ns, we 
have no doubt it will be found excellent Celery 
makes its greatest growth, after the heat of sum¬ 
mer has abated, and it is during this time of growth 
that extra manure should be applied most liberally. 
This course of cultivation is as good as we can 
reco mm end for garden culture. In our next we 
W1 , U gl ^ e the methods pursued by those who culti¬ 
vate ce ery largely, for market, as well as directions 
We she n ng ’, 8 ° 33 t0 PreVCnt rU8tiD S or rotting.- 
We shall be pleased to hear from any of our corres¬ 
pondents on these points. 
Eds. Rural:— In regard to pear trees on pear 
stocks, I would say that a very fair collection of 
list rate varieties can now be made that will bear 
at a comparatively early age—that is, at from seven 
to ten years old from the hud. Such as bear the third 
and fourth year from the bud, on ordinary nursery 
stocks, are stunted in their growth, and will not pass 
lor sound, vigorous trees in a natural state. Mr 
Ainsworth’s Bartlett’s that bore bushels in the nur¬ 
sery rows at 3 years old, were not thrifty, vigorous 
trees. Precocity in fruit trees is really more to be 
avoided than desired. 
The soil has ranch to do in promoting early 
rmtfulness. In a dry, hard, stony or gravelly soil, 
the same varieties will bear several years sooner 
than in a moist, deep and rich alluvial soil. On Dr. 
Grant’s Island, Iona, in the Hudson, where the soil 
is very dry and stony, indeed, every place prepared 
for a tree, resembles a stone quarry. The Tyson 
and some other sorts regarded generally as tardy, 
j bear at the age of seven or eight years from the 
bud—perhaps sooner. I saw once a magnificent 
I}son tree that had not borne until 12 years old. 
Where early bearing trees on free stocks are 
very much desired, transplanting will be found effec¬ 
tual. This operation diminishes the large feeding 
roots that penetrate the subsoil and increases the 
fibres that feed near the surface. By transplanting 
1 have seen DU, one of the most tardy bearers of 
all, coaxed into bearing at 5 or C years from the 
bud, and kept vigorous too. I would say, in con¬ 
clusion, that in garden trees I consider early bear- 
mg highly desirable. In permanent orchards, where 
trees are intended to attain their greatest dimen¬ 
sions and longevity, it is not. On this point 
many cultivators labor under a great mistake._ 
What does your experienced orchardist corres¬ 
pondents say to this? 
EARLY NORTHERN MUSCADINE. 
From the “ United Society of Shakers,” of New 
Lebanon, we have received the above engraving, 
and the description of the Early Northern Musca¬ 
dine Grape, which we present to our readers. On 
the question of its merit there is some difference 
of opinion, and as we never tasted it we allow our 
correspondents to tell their own story: 
This grape is a new Northern Seedling from the 
Native White Grape, well adapted to the New Eng¬ 
land, Middle and Western Stales, and Southern Can¬ 
ada. It ripens from the first to the twentieth of 
September, and never fails to mature in any season, 
when in a latitude where Indian corn or chestnuts will 
ripen. It is very prolific, size medium or equal 
to the Isabella, and ripens a month earlier. Color 
It requires two persons, and they will make fast 
work of it Each year lay them down in the same 
direction, as the inclination of the body will re¬ 
main from the first covering. 
Leave them in the spring until it is settled, warm 
weather, when take up carefully, and tie to the 
stakes or trellis, and such vines seem to send forth 
branches with more vigor, the sap circulates more 
freely, and they show more robust health than 
those which have been exposed to the winterblasts. 
I have often seen the trunks of large vines split by 
severe cold in the same way that cherry trees are 
often injured. 
There are some fine vineyards in this county that 
are cared for in this manner, and the owners feel 
well paid for their trouble. It is not necessary to 
prune so close as to injure the vine, and make it 
short lived, as Mr. McKay fears. The largest Isa¬ 
bella vine I am acquainted with, ha 3 been pruned in 
the fall, taken down and buried every winter, for 
many years. It is now more than thirty years old, 
and for a number of years has had seventy-five dol¬ 
lars worth of fruit sold from it in a single season, 
besides large quantities eaten and given away. It 
belongs to Isaac Merritt, of Hartsvillage, in this 
county. 
COVERING grape VINES. 
• lT , i8 J^!v that “ in the mu!ti tude of counsel there 
is safety,- but I should not wonder if it sometimes 
seemed rather to lead to confusion. In regard to 
giving the Isabella Grape vine protection in the 
winter, I will add my experience to that of your 
valuable correspondent, Mr. McKav, in the Rurai 
of February 27,h. We h„e had Lco„n te f*“ 
far and near, of great loss from the winter-killing 
of this, the most cultivated, and most popular of 
ur grapes; especially in the two winters last be¬ 
fore this. I have seen very many in this country 
and also through a part of the State of Ohio that 
were entirely killed down to the snow line and 
I Lave merely wished to bear my testimony as 
to the practicability of protecting the Isabella 
from injury by our cold winters, for there may be 
many who choose to take the little extra pains 
and insure it against damage. The fruit-growing 
public seems to have its attention turned to the 
subject of grape culture, and the introduction of 
new varieties, and from what have already appear¬ 
ed in answer to the demand, we may hope yet to 
have some equally good fruit, with a more hardy 
vine and ripening earlier, than the Isabella. From 
the testimony of those best qualified to judge, the 
Delaware and the Reherm <rl n , . . 
smy now on the J 8 'A?' »f 
Edward Merritt, 
Pawling, Dute’ 
-m Co.> N. Y., 1858. 
Mr iu.tr » n- w , , —. Editors:—M ay I add my experience m 
Mr McKay himself says he “has had the gre^., 5 to Isabella Grapes? For the first time for 
l “S. d 0n S6 -al vineiCkl! years > my vines were taken from thVtreUises 
This killing of the top will ,v o 
nest year, and ini-,, f\ the M tha 
w , , n-ro It much longer, S&bays“he 
* never had a vine killed by toU vreatheJ,” and 
t ? k \“ r : vh0 ha f’. 1 a ^*er, Wh. Underbill, of 
the “ Groton Point Vineyards,” (who, with his 
brother, the doctor, have fifty acres in bearing, 
and who were the pioneers in raising the fruit for 
market in this country,) tells me the cold weather 
killed many of their vines, root and branch. The 
roots are not often killed, for in the coldest 
tvca er thty commonly have a good covering of 
snow to protect them. But the branches a 
equally indispensable in the production of fruit 
‘Those who have not tried covering the vines in 
t e fall, are very likely to over-estimate the labor 
required. After the leaves have fallen, and before 
,e ground has frozen up for winter, prune the vine 
as you want it in the spring. Then pulling smartly 
on e vine near the root bring it to the ground, 
waich, if well tilled, will be mellow, and easily 
•irown over it and ever so little seems to suffice. 
in the autumn of I860, and laid down, but not 
covered Up; and for the first time four or five of 
my largest vines were killed down to the ground. 
Last spring I found them split open or deeply 
cracked almost the whole length. I saw others in 
this vicinity killed the same way, that were not 
taken from the trellises. Most of my vines are 
trained high, around my house and barn. The 
cellar under the dining-room and kitchen is level 
with the ground, so that these rooms are in the 
second story. In front of this part of the house 
are i ^ hlCh faCGS the east ’ is a trellis reaching within 15 
inches of the dfnfng-room and kitchen windows. 
One vine, several years ago, “ got away from me,” 
and ran up the water-spout, near the corner where 
this pait of the house unites with the main dwelling 
to the eaves. The next year I found some of my 
largest and best flavored grapes, with the deepest 
bloom, near the end of that vine, three stories from 
the ground! 
T he next season I put up brackets, about two 
feet below the chamber windows, over the above 
light amber, flavor equalled hut by few varieties, 
and those particularly such as will not mature in 
northern latitudes. This grape was produced from 
the seed, in the United Society at New Lebanon, 
New \ oik, some twenty-five years since, and has 
been tried in connection witli about forty new va¬ 
rieties and selected as the best; and for profit in 
locations where foreign varieties will not mature, 
is admitted by thousands who have tested it to be 
unrivalled, and working its way against all opposi¬ 
tion, as is attested by the increasing demand for 
roots in localities where its merits are best known, 
fcec advertisement in another column. 
J esse Lewis. 
r V , D. C. Brainard. 
•New Lebanon, Columbia Co., N. Y., March, 1858. 
named rooms, and then ran three wires four inches 
apart, and the first one six inches from the house, 
around all sides of this part of the house, except 
the north, where it joins the main dwelling. On 
these wires a portion of my vines were trained— 
the remaining portion covering the original trellis 
below. This experiment succeeded so finely, giv¬ 
ing me such a profusion of splendid fruit, that I 
ran two rows of wire trellis, similar to the one now 
described, about two feet apart, around three sides 
of my barn; and on the south gable end, there are 
three rows, Here, too, the results have been most 
satisfactory. 
On the west side of the main dwelling, I have a 
trellis made with a hip-roof, corresponding some¬ 
what with the piazza on the east side. The rafters 
run up within 20 inches of the bottom of the 
chamber windows. The uprights of this trellis 
are about 5.j feet from the house. Notwithstanding 
this is on the west side, and gets but very little sun- 
wen?, of course, in the forenoon, except as it is 
strongly reflected from a large house 75 feet west of 
us—yet, here were some of my largest clusters, the 
best ones nearest the top. They do notripen quite 
as soon as those with a southern and eastern aspect. 
And w hat is singular, there was but one vine on the 
west side that cracked. 
In ordinary winters I do not think the Isabella, 
in this vicinity, needs protection; butthe winter of 
1856-57 was too severe for them. L > 
Dana Hill, Cambridge, Mass., 1858. 
Strawberries, &c.—I wish to question you or 
ls e , through )'6ur agency, as follows:— 
ill the strawberry thrive and hear well on a sandy, 
gravelly loam-—the loam predominating? How far 
can the Strawberry fruit be conveyed by railway 
and retain a good marketable condition? What is 
roe best work on the strawberry? and where can it 
be. obtained? Can the apple be propagated by 
scions placed (without rootJ in the ground and if 
so, will you furnish a synopsis of the process’’ An¬ 
swers to the above questions will gratify one’of the 
Rural’s friends, ( g 
Remarks.—T hu strawberry will do well on the 
soil you describe. The distance strawberries can 
be carried safely to market depends upon the care 
with which they are picked, packed and handled.— 
Then, some varieties are firmer than others, and 
consequently, will bear carriage better. We once 
saw in Chicago strawberries from Cincinnati, in 
very good condition. Pardee on the Strawbei-ry 
is a very good little work, published by A. 0. 
Moore, of New York,— price 50 cents, free of post! 
age. Under very favorable circumstances an apple 
cutting may be made to emit roots, but it is useless 
to think of propagating in this way. It would be 
much better to buy your trees of a nurseryman or 
sow the seed, and then graft or bud the youngtrees 
or stocks. 
LIQUID MANURE FOR THE GARDEN. 
T he subject of liquid manure, within a few 
years past, has in some degree engaged the public 
attention, and although some have carried into 
practice what they have learned, its benefits gene¬ 
rally are quite unknown. To the reflective and 
practical mind, it must have occurred, through 
ordinary experience, that the finer and more pul¬ 
verized the manure applied to the soil, and the 
more thoroughly incorporated with it> the better 
and more speedy the effect in the increased growth 
of the vegetation affected by it. If this is true, which 
none will deny, its application in a liquid form 
must be far better, from the minuteness of the par¬ 
ticles applied, and from the fact that they are 
nearly or quite fitted for immediate consumption 
by the vegetable stomach. The remaining subject 
seems to be its practicability. A nd on this point I 
will refer to my own practice. Contiguous to the 
manure heap [ set an oil barrel in the ground, so that 
with any moderate rain it will gather its liquid fer¬ 
tility. 
Being desirous to add as much as possible to the 
comfort and health of my domicil as well as to save 
all fertilizers, 1 procured an oil cask some six feet 
in length, and digging down beside the privy, set 
it in the ground so that the centre was just even 
with the bottom of the vault, then made an 
aperture into the vault and connected it with the 
bung of the cask. I then put another cask above 
that, and so reached the top of the ground. It 
being near other buildings, in heavy rains I can 
throw a large quantity of water into the vault, and 
thereby not only have the means of its purification 
and cleanliness, lmt of adding largely to the fertility 
of the garden, with but little inconvenience from 
odor in its reduced and liquid state. I hoe or fork 
the ground well soon after its application. 
Syracuse, N. Y., March, 1858. S. N. Holmes. 
Genesee Valley Horticultural Society. _At 
a meeting of the Genesee Valley Horticultural 
Society held in this city on the 19th inst., the fol¬ 
lowing officers were elected: — President — Selah 
Matthews. I ice-Presidents —W. A. Reynolds, II. G. 
Warner, L. Farrar. Secretary — C. W. Seelye. — 
Treasurer —J. A. Eastman. 
BREAD-MAKING.-NO. III. 
In our last article upon this subject, in the 
Rural of the 6th inst, the various kffids of Fer! 
mentation, together with the peculiar workings of 
each, were reviewed, and we now turn to another 
portion of the matter under consideration-raising 
Ani °ng the objections urged against raising 
nead by fermentation, may be noted, first, the loss 
of a portion of the sugar of the flour, which is de¬ 
composed; this objection, however, is futile the 
b°e he e aHhv V r y ****** that brea * cannot 
, bealthy ’ because an incipient rotting process 
lias been established in the dough. Prof. Youmans 
says this is mere “/a/icy-experience is wanting to 
b w , that weii-madefermented bread is injurious.” 
Hurd, the fermenting process is uncertain and 
slow requiring more time than it is often conve¬ 
nient to allow. This latter objection possesses so 
much force that many articles have been brought 
forward, and many means been sought to replace 
termentation by some other method. 
How it is Done without Ferment.—U pon this 
point the Hand-Book of Household Science says:— 
“As the lightening and expansion of the dough 
are caused by gas generated within it, it would seem 
that wc may adopt any means to produce such a 
result. It is commonly done in two ways; either 
t>y mixing chemical substances with the flour 
which, when brought into contact and wet, act 
upon each other so as to set free a gas, or by intro¬ 
ducing into the dough a volatile solid substance, 
which, by the heat of baking, rises into the state of 
a gas. In the first case, substances are used which 
set free carbonic acid; in the second case, a com¬ 
pound of ammonia.” 
Chemical SuBSTANCEs.-Bicaibonate of Soda 
and hydrochloric acid (a compound of chlorine 
and hydrogen gas) are used for bread-raising. The 
mode is to mix the soda with the flour and the acid 
with a sufficiency of water to make the dou<di. 
Pereira gives the following proportions: 
Flour. . 
Bicarbonate of soda. ' ~ ‘ ". 40 
Cold water, or any liquid necessary y pint 
Hydrochloric acid.. .drops. 
1 lie soda and flour being mixedggradnally add the 
acidulated water, stirring rapidly. When mixed, 
put into allot oven. The acid combining with the 
soda, sets free carbonic acid, which distends the 
dough. The acid and alkali are destroyed, and a 
new substance formed by the union, called sodium 
or common salt. This preparation for raising 
bread does away with the necessity of using salt 
Bread is also raised with soda powders—tartaric 
acid and bicarbonate of soda. Cream of tartar and 
soda is a very common substitute for the ferment 
ing process. Sour milk, or butter-milk, are often 
used with soda. In this case the lactic acid con¬ 
tained in the milk, combines with the alkali of the 
soda, setting carbonic acid free, which lightens the 
dough in the same manner as in the other instances. 
Sesquicarbonate of Ammonia.— Carbonate of 
ammonia is a solid which, under the influence of 
heat, is decomposed entirely into gases. These 
gases do not all escape in baking, a part of them 
is apt to remain, and a disagreeable flavor of harts 
horn is communicated. This substance has one 
very serious disadvantage-the gas is set free too 
quickly to produce the best effect Alum and 
carbonate of ammonina are also used, they act 
more slowly, but leave an unwholesome residue cf 
alumina and sulphate of ammonia in the bread. ' 
GRAHAM PUDDING. 
Fruit Stealing. —There exists in hot weather a 
voracious longing in the stomachs of young per¬ 
sons for fruit—leading (in very many instances) 
SPECIAL AM) SEASONABLE OFFERS! 
New and Choice Flower Seeds as Premiums! 
Many Agents anil active friends of the Rural having 
desired us to offer Flower Seeds as premiums for obtain¬ 
ing subscribers, we have concluded to do so, and there¬ 
fore announce tho annexed list of Flower Seed Pue- 
miums— the offer to extend through the planting season, 
say April, May and June. In order to supply our friends 
a good article, with promptness, wo have just made an 
arrangement with Mr. B. K. Buss, a reliable Seedsman 
and Florist, whereby we can furnish the New, Choice and 
Select Flower Seeds advertised by him—-forwarding them 
immediately, post-paid, to any part of the United States. 
(Mr. Bliss’ advertisement is given in this number) — 
Our Special, Seasonable and Liberal Offers are as follows • 
FLOWER, SEED PRMiUMs. 
For $5 (Trie club price) we will send 3 copies of the 
Kukal for 1858, and a po.^t-pald package of assorted 
Mower Se-.da—such as Mr. BUss sells for $1 cash. The 
person entitled can select either one of the assortments 
numbered 1, 2, 3, 4 And 8, as noted in Mr. B’s advertise¬ 
ment headed “ New and Select Flower Seeds.” 
For $8 v/6 Will send 5 copies of the Rural one year 
(from 1st Jan. or April as preferred,) and either one of 
the above specified assortments of Flower Seeds. 
Fer $10 we will send 6 copies of the Rural one year, 
and either two of the above specified assortments— or, 
(instead of two packages) an extra copy of the Rural one 
year and one of the dollar assortments of seed. 
For $15 we will send the Rural one year, and an extra 
copy of the Rural and a package of seeds as above — or, 
(instead of extra copy and a $1 package,) a $2 50 package 
of seeds (No. 7 in Mr. B’s advertisement,) if preferred. 
5^” The above offers are not only very liberal, but 
made in the “ nick of time”—just the season when choice 
Flower Seeds are wanted by hundreds of our readers 
and at a period too when they can obtain them easily by 
making a little effort in behalf of the Rural. The Seeds 
will be sent, post-paid, to any part of the United States.— 
(Packages sent to Canada or other British Provinces will 
not be post-paid, bat seeds will be added to the value of 
the ordinary postage to any part of this country.) 
These Seed Premiums are open to all,—but of course 
we cannot allow lists of subscribers for which we oive 
seeds, to be counted for our Grand or Specific premiums. 
KIT We will, however, allow competitors for our Kxtru 
Premiums for Ladies, and for Boys and Girls, to count 
their lists (obtained after this date) for both Seed and 
Extra Premiums; in oilier words, they can secure the 
to trespass and crime. This desire, if supplied by I Seeds without affecting their chances for the other puT 
plenty of fruit at home, and held in check by active, miun " ! - 
regular school discipline and employment as ybe C0 P* 6S Rural will be directed to as many differ- 
apprentices, &c., would promote virtue and mor- en V'! rS °“ 8 a ? d , F° st ' offices a8 desired,-and the seeds 
ak-A. S., Christian Co., Ky., March, 1858. I Per8 ° nB enmled ' 
D. D. T. MOORE, Rochester, N. Y. 
Boil sufficient water for the pudding wanted— 
put in a little salt, and as soon as it commences 
boiling sift the meal slowly through the fingers, 
and stir briskly till it is nearly as thick as batter! 
Have the moulds ready, and pour in immediately! 
Let it stand till cool, (or cold, if it suits better,) 
and eat with cream and sugar. A little jelly or 
raspberry jam is a nice addition. Try it, ye gor¬ 
mandizers of flesh and greasy gravies—ye epicures 
who feed on rich pastry and sweetmeats, with your 
tea and your coffee; try a dish of simple, delicious 
Graham pudding, and pronounce upon its merits. 
I never eat a promiscuous meal of rich food, 
without feeling a lower appreciation of my own 
merits—feeling as though I deserve classification 
with a certain species of four-footed animals that 
wallow and root, and sleep in the filth around them. 
Bnt depend upon it, Graham pudding will never 
serve you so. You will, rather, feel that your 
nature is ennobled—that you are not entirely 
groveling — that you are destined to rise in the 
scale of being; else you are not fashioned in a 
similar mould to— Grace Graham Empire Stale. 
COLORING RECIPES. 
To Color Yellow on Cotton.—F or six pounds 
of goods. First wet the goods thoroughly with 
water, to the same quantity of water add 9 ounces 
sugar of lead, and to the same quantity of water 
add 6 ounces of bichromate of potash. Keep these 
solutions separate. Dip the goods first into tho- 
sugar of lead water, then into the potash water, and 
thence into lead water again. Wring ont, let dry, 
and rinse in cold water. 
For Orange. —Prepare a lime water as for white¬ 
wash, the stronger it is, the deeper your color, ponr 
off the water and boil. While boiling, dip your 
goods that you have already colored yellow. 
N. B. —All the solutions to be cold except the 
lime water. We consider these very choice recipes, 
because they will not fade.— Mrs, S. B. Prentice, 
Norwich, N. Y., 1858. 
Tea Cake.— 2 eggs; ].} caps Siiga.r; (> tails- 
spoonfuls sweet milk; 5 cup melted butter; 1 tea¬ 
spoonful soda; 2 teaspoOnful* *5ream of tartar_ 
season to your taste. Stir as for pound cake._ 
Subscriber’s Daughter, Attica, Ohio, 1858. 
Good Pound Cake. —Will some of the lady sub¬ 
scribers of the Rural inform me howto make good 
Ib,un 1 d o £ ak0 > an( l much oblige—R. L. G., Franklin, 
Mo., 1858. 
Soft Gingerbread. — 1 cup molasses; & cup 
sweet milk; 6 tablespoonfuls of butter; 1 teaspoon¬ 
ful soda; 1 of giDger—flour to make a thin batter- 
hake quick.—F. M. P., Evansville, Wis„ 1858. 
msmmsm n 
