MAY 1. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
THE PHILOSOPHY OF PRUNING. 
In our last, we promised to give some thoughts 
on pruning in a future number, which promise we 
now purpose to redeem. A tree does not need 
pruning necessarily every fall or spring, any more 
than a man needs medicine. It was the old custom 
to take “ bitters ” every spring, whether sick or 
well—if sick, to get well; if well, to keep so, or get 
better. So the pedagogue thought the urchins 
under his charge, would never make smart men 
unless they had periodical whippings, knowledge 
being instilled into the young head, and good prin¬ 
ciples into the youthful heart, through the back by 
means of the favorite birchen rod. The trees, too, 
if pruned at all, were chopped and haggled regular¬ 
ly every spring, without sense or reason. This is 
all a part of the same system, and is extremely old 
fogyish. A different state of things now exists, and 
perhaps we have gone to the other extreme. When 
man was placed in the first and most beautiful of 
all gardens, in which “ grew every tree that was 
pleasant to the sight and good for food,” he was 
charged to “dress it and to keep it” As this 
garden was composed of shade trees and fruit trees, 
we have good reason to suppose that this dressing 
and keeping consisted in a great partin pruning and 
training. Be this as it may, we know that trees in 
our day, are much benefited by proper pruning,— 
that is, pruning when needed, and in the manner 
needed. Some argue that in our warm, bright 
climate, pruning is not necessary, and that in 
pruning and training fruit trees we are only follow¬ 
ing an English custom, rendered necessary there 
by an unfavorable climate, and an atmosphere al¬ 
most constantly damp and foggy. That the climate 
has its effect, we admit, and should be well consid¬ 
ered in this important operation; but that our 
clima'te renders pruning unnecessary, we cannot 
for a moment grant, while we have abundant proof 
of the contrary constantly before our eyes. Why 
is the fruit produced on young trees so fine and fair, 
so well colored, so large and smooth, so jucy, whilst 
that produced on older trees are small, hard gnarly 
things, looking like a different and much poorer 
sort Ask the farmer or fruit-grower the cause of 
this difference, and he will tell you without blush¬ 
ing, that one is grown on young trees, and the 
other on old. The apple tree, with proper treat¬ 
ment, will produce good fruit during the ordinary 
life of man. As a general thing, not half the fruit 
produced on an old tree is fit for market, and the 
farmer has to keep the greater part for home con¬ 
sumption, or to feed hogs, while the finest is sent 
to market The cause of this is apparent when we 
look at the trees, some of. them being mere skele¬ 
tons, except at the extremities, where there is a 
mass of small branches, entirely excluding all sun 
and light from the centre. Others are thickets of 
useless branches, so dense that not one quarter of 
the fruit can mature properly. These evils maybe 
corrected by proper pruning, and the way in which 
this is to be done, we will endeavor to show very 
plainly and briefly. 
To Check the Growth at one Point and En¬ 
courage it at Another. —In a young tree it will 
be often noticed that one branch, or perhaps several 
branches on one side, make a much greater growth 
than others, and seems disposed to monopolize 
nearly all the strength of the tree, at the expense 
of the others, which grow weak and puny. This 
tendency can be corrected, and the growth thrown 
into the small branches, by cutting back the ram¬ 
pant ones. The severity of the pruning must de¬ 
pend on the nature of the case—the more exces¬ 
sive the growth, the more severe the pruning ( 
Sometimes we have seen a poor soil on one side 
of the tree, or a large stone, forbid the growth of 
roots in that direction, and this will cause an un¬ 
equal growth of the tree. In cases not yielding 
readily to the knife, it will be well to look to the 
soil for the cause. 
There is a tendency in the sap to go to the highest 
point, and to the young growing points. Growth is 
the most active and vigorous at the newly formed 
parts, and the young buds are most excitable, and 
grow the most readily. If we plant a yearling tree 
with one straight stem, and containing a dozen 
buds, like that shown in engraving, figure 1, only 
one, two or three, and those at the extreme point, 
will grow and form branches, as is shown in figure 
2. If we cut the top of this tree off, as soon as 
planted, leaving only two or three buds, these will 
all grow and form branches, like figure 3. In the 
first place the more sensitive buds on the top 
started first, and monopolized all the sap of the 
tree, so that it had not strength enough to push the 
lower and more dormant buds. The best way, 
therefore, to force out the lower branches, is to 
cut off the top, and throw all the sap into them. 
This principle is shown the same in the branches of 
a large tree. The buds on the extremities of the 
branches, like those on the young tree, will push 
forward and form new wood, while those further 
back will remain dormant, unless forced in the way 
described. This natural process, going on from 
year to year, makes a very straggling unsightly 
tree, as can be readily imagined, from the fact that 
the entire growth every year is at the extremities, 
leaving the inside a dark skeleton, without the 
power to bear fruit. 
The sap naturally ascends to the highest point, 
as we have before stated. If, therefore, we bend 
down a young tree, or a branch, which is the same, 
the buds at the highest point will burst and grow, 
and those at the extremities be retarded, as we have 
endeavored to show in figure 4. This fact is often 
taken advantage of in growing vines in grape 
houses. The canes are bent over until the lower 
buds have got a good start, when they are fastened 
to the trellis, and the branches grow equally. This 
principle is plainly illustrated in our orchards. 
The tendency of growth to the extremities, causing 
a great weight of foliage and fruit at the ends of 
the long branches, they become bent down, and 
the consequence is, many of the dormant buds at 
the highest points of the branches, where they bend, 
are pushed into growth by the flow of sap to that 
point, and a great number of vigorous shoots are 
thus formed, crowding the centre of the tree. 
These, if properly managed, may be made very 
useful in renewing an old and neglected tree, but 
if allowed to grow and increase without any care, 
they become a thicket, incapable of producing 
fruit on account of their density, and preventing 
the extremities from bearing, by absorbing all the 
nourishment the tree can furnish to their own use. 
If some of the oldest and most unsightly and 
worthless branches should be removed, and a few 
of these vigorous shoots, properly located, were 
permitted to take their places, a few others also 
being saved to fill up vacant places, and all others 
removed, the tree thus treated would soon show 
signs of renewed life and energy—taking for grant¬ 
ed, of course, that proper cultivation and food is 
given to the roots. We cannot, as our correspond¬ 
ent wished, tell how many limbs to take away, and 
how many to leave. Each tree is a study of itself, 
and the farmer who undertakes to prune a tree, 
should put on his thinking cap, and call into 
requisition all his knowledge of vegetable physiol¬ 
ogy—all his experience and observation. 
Pruning to Increase Growth and Diminish 
Fruitfulness. —Sometimes, through neglect, trees 
become sickly and stunted, the sap vessels become 
contracted and the tree seems dormant. A severe 
pruning early in the spring, will greatly reduce the 
number of buds and leaves, and the whole force of 
the sluggish-sap being thus compelled to act upon 
the small number left after pruning, vigorous young 
shoots are generally produced, and these re-act on 
the tree by sending down new woody matter to the 
stem; new roots follow, and thus the tree is re¬ 
newed. Of course generous treatment should be 
given to the roots, to aid them in this work of in- 
vigoration. Some trees over-bear, and become 
stunted in growth from this cause, and make but 
little wood. The treatment described above will 
induce a growth of wood, and check its bearing. 
Pruning to Increase Fruitfulness. —The ob¬ 
ject now sought is precisely the opposite of that 
last considered. It is to check the growth of wood, 
impede the free circulation of the sap, and thus in¬ 
duce the formation of fruit buds. Pruning for this 
purpose must be done after the leaves have put 
forth. If a large portion of the branches and leaves 
are removed in the spring, the tree receives such a 
shock that it is unable to recover so as to make a 
vigorous growth the same season, and many of 
the young shoots that would have formed wood 
branches, if the check had not been given, assume 
the character of fruit spurs and branches. The 
same result is obtained by pruning the roots. 
At some future time we will speak of the manner 
of pruning. 
NEW FOREIGN GRAPES. 
Within a few years past several new and fine va¬ 
rieties of Hot-House Grapes have been produced 
in England, and introduced into this country.— 
Most of our readers, we well know cannot cultivate 
these luxuries, and therefore, we generally occupy 
our space with matters of more practical interest. 
It is interesting, however, to note the progress 
made from year to year in the higher branches of 
horticultural art, and we are never more impressed 
with rapidity of this progress, and the present ad¬ 
vance, than when beholding the wonderful fruit 
which the vine is made to produce—bunches 
weighing from two pounds upwards, and measur¬ 
ing nearly a foot in length and two-thirds this dis¬ 
tance in width. We can only afford room for a 
few berries of each, and very brief descriptions, 
just to let our readers know what 1 is going on in 
thediorticultural^world. 
most prolific bearer, producing three and four SPRING FLOWERS. 
bunches to each shoot, and has been proved to - 
fruit admirably in pots. No class of flowers, are more interesting than 
Mr. Josiau Salter showed us two plants of this those that greet us in the early spring. Scarcely 
variety, which he had imported from England this does the frost-king yield his icy grasp upon the 
season, one of which he had disposed of to Aaron earth, and tlie snows of winter leave us, than the 
Erickson, Esq. It is now making a strong growth interesting event is celebrated by these children of 
TEMPERANCE BEER. 
in the fine grape house of this gentleman. 
interesting event is celebrated by these children of Messrs. Eds.:—I notice that some person in a 
the garden and the field. The floral jubilee com- late Rural wishes for a recipe to make good and 
mences at once, and until the frosts of autumn the cheap Temperance )Beer. I here give him one 
earth is adorned and beautified by their presence, which may be relied upon as good, healthful', and 
and the heart of man made to rejoice that in a cheap, and a beer which nearly every person will 
world of sin and selfishness, thorns and briars, there pronounce decidedly palatable. 
is so much of goodness, so much of beauty left. 
Infuse 3 ozs. of bruised ginger in 4 gallons of 
In our walks in the garden to-day, (April 26th,) boiling water till cold. Strain, then dissolve in 
we find that the Crocuses are about over. The the liquor 5 pounds white sugar, (loaf is best, tlio’ 
Daffodils are making the garden very gay with rather more expensive,) and add half a pint of 
their bright yellow flowers. The large varieties of yeast, and 2£ ozs. of cream of tartar. Make in a 
Narcissus are comiDg finely into bloom. The Sul- l ar 8° stone jar and cover it up for about 24 hours, 
phur Trumpet is an exceedingly beautiful and in order that it may ferment, then bottle and set 
showy sort. The next time you order plants from aside. In G hours more it will be fit for use. If 
the nursery obtain this variety. There is another bottles cannot conveniently be had, a strong keg 
very double kind called Van Sion. The Polyan- will answer the purpose. One trial will satisfy you 
thus Narcissus, which bears its flowers in clusters, that you have a superior temperance beverage for 
is just beginning to bloom. 
summer use, and at a comparatively trifling cost- 
\ / \ J The Hyacinths are now in perfection. Nothing say 65 or 70 cents for the whole quantity. 
I \ / \ y/ looks more beautiful than a bed of these flowers, Another, which is not as conducive to health, 
_ ' 7 \ as they exhibit every imaginable variety of color, unless taken sparingly—though very palatable.— 
V \ j A nice bed made in the lawn leaves nothing to de- Dissolve 1 oz. tartaric acid in one quart warm 
\ • \. , j sire in the way of beauty. After they have gone water; add the white of one egg, well beaten, and 
\ °ut °f bloom the bed can be occupied with Ver- 1 pound of loaf sugar. Flavor this syrup with 
'x / J benas, Petunias, or other bedding plants, or with lemon and wintcrgreen essence. Shake all to-' 
.y annuals. That admirable little flower, which gether in a bottle and set aside for use. To 2 or 3 
^-blooms so constantly, the Pansy, is now showing tablespoonfuls of this syrup add J of a tumbler of 
stockwood golden nAMnuRGn. its bright and variegated colors, and is admired by cold water, now add again half a tcaspoonful of 
This grape was raised from seed, by Mr. Buthry. all> That fine, and too much neglected flower, the carbonate of soda, (common cooking soda,) stir 
It was not obtained by chance, as many of these Crown Imperial, is just beginning to show its bios- briskly for an instant and drink while effervescing, 
things are, but was the result of a careful process 30m3 > and the Early Tulips will be in full flower in De Witt, Iowa, 1858. F. A. II. 
of hybridization, which was pursued with the view about another week. ~ , . . 
of obtaining just such a result as has been arrived The finest thing we saw in the conservatory to- .... ESSl ' 3 '. notice in e uiial o P r U 
at. It was raised from the Black Hambro ’ impreg- da y» is the Rhododendron Edgeworthii The flow- l° th » an 1 ' lqult ' y how make a good temperance 
nated with the pollen of the White Sweet- Water.— ers are VCI 7 Iar .ge of the purest white, and singu- Bcer > aad therefore send you a recipe I know to be 
The growth of the vine bears a stronger resem- larlyand intensely fragrant. Mr. Ellwangek ex- good, cheap, and healthy. Take 10 lbs. white sugar; 
blance to the male parent than to the Hambro’ be- pressed the opinion, or at least the hope, that this _ lb< crcam of tartar; £ lb. honey; 11 ozs.. bruised 
day, is the Rhododendron Edgeworthii The flow- 10th « an inc l uiry how make a 8 ood Temperance 
ers are very large of the purest white, and singu- Bcer > and therefore send you a recipe I know to be 
blance to the male parent than to the Hambro’ be- pressed the opinion, or at least the hope, that this 
ing short-jointed in the wood; but the foliage is choice plant would prove hardy in our climate. 
more similar to that of the Hambro’, being large, -- 
five-lobed, and the veins and footstalks tinged with PUBLIC GARDENS—SOURCE OF INFORMATION. 
red. The bunches are large, loose, branching, and 
shouldered, varying from six to nine inches in 
mice plant would prove hardy in our climate. ginger, and 10 gallons water. Boil the ginger in 
__ three gallons of the water for half an hour, then 
TBLIC GARDENS-SOURCE OF INFORMATION. add tlie othcr ingredients, and the remainder of 
.-. the water after another half hour. Strain through 
In Europe there are National Gardens instituted flannel. When cold, add the white of an egg and 
length, and the footstalks are short and stout The and ^stained at the expense of Government, Bo- a quarter of an ounce of essence of lemon, then 
berries are large, and hang loosely on the bunches, tanical and Horticultural Gardens, established and one gill of good yeast, and cover over with a cloth. 
an inch long, and seven-eighths of an inch wide, maintain ed at a very great cost by opulent asso- After 4 days it will be ready to bottle for use.- 
and of a uniform oval shape. The berry-stalks are ciatious ' where everything, from the simplest flower Cuas. W. Keith, Wa llingford, Will Co., Ill, 18a8. 
rather long, stout, and considerably warted. Skin to the rarest exotic, from the “hyssop that grows Temperance Befr— Take 3 nonnds brown 
thin and tender of a nale vellow color but when 011 the walI > to the taI1 cedar8 of Lebanon,” are E ' C J f E ‘ ,„ 1 . * ‘ P °, 3 1 lown 
turn anu tenuei, oi a paie yenow color, out, wnen XTn . . , ... , sugar with one and a half pints of molasses; 4 ozs. 
highly ripened, of a pale amber. Flesh delicate ° lown lu perfection. Heie their habits can be ... „ tf] 0 f essence of sassa 
and melting verv iuiev and remarkably rich studied by all, and these gardens become the edu- taitaric acid, t aspoonfuls of essence of sassa- 
anu meiung,. very juicj, ana remanuimy non, f ^ . rotr „„ fras—mix in 2 quarts of boiling water, strain itand 
sugary, and vinous, leaving on the palate a full and ^° 18 ot tkc P eople ' Po “° J. aa9 ’ cool when it is fit for use. Take two tablespoon- 
luscious flavor. Each berry contains from two to thty so 8 reat a benefit as to editors and authors, tumble two thirds full of water add a 
three seed* and our foreign journals often contain notices of [ ul3 tor a , , two-thirds full of water, add a 
* the rare things to be seen in these establishments. half teaspoonful of soda,-you will find it cooling 
Hv We sadly feel the want of such establishments and delightful beverage for summer. 
here. How delightfully and profitably could we Cream Beer.—To one gallon of warm water, 
the rare things to be seen in these establishments. half teaspoonful of soda,-you will find it cooling 
We sadly feel the want of such establishments and delightful beverage for summer, 
here. How delightfully and profitably could we Cream Beer.—To one gallon of warm water, 
spend our leisure hours in such gardens, and how take 2 tablespoonfuls of tartaric acid; 1 bowl of 
much information could we glean, not only for our g° od Drown or coffee sugar; two tablespoonfuls of 
own benefit, but for that of our readers. In the ginger and 1 cup of yeast. Let stand over night 
absence of such institutions, however, our large and *t i s q t for use by adding a small quantity of 
and unrivaled commercial nurseries furnish us 8oda 33 you drink- Try this and see if you do not 
facilities that we do not lightly prize. Situated as C3 H H g° od -— Coraetta, Ft. Atkinson, Jef. Co., 
we are among the best and most extensive nurse¬ 
ries in the world, our position is very favorable for 
obtaining information of everything new in the 
horticultural world. Of these facilities we may be 
pardoned for speaking very briefly. 
Wis., 1858. 
POUND CAKE. 
No. 1.—One pound and a quarter butter; 1 pound 
sugar; 1 pound flour; 10 eggs; the grating of 1 
lo the extensive establishment of Ei.lwanger & nutmeg; 1 wine-glassful wine—beat the butter and 
Barry, we make at least a weekly visit during the sugar very light,—then, by degrees, add the wine 
growing season, and to the proprietors, and the and nutmeg, and one-fourth of the flour; whisk 
kind and gentlemanly superintendent of the orna- the eggs until very thick, which done, stir in the 
mental department, Edward Dagge, we are under butter and sugar gradually, then add the remain- 
constant obligations for attentions, and the facili- mg flour, one-third at a time. Beat all well'to- 
ties always cheerfully ailorded us in the pursuit of gether; line your pan with paper, and bake in a 
the objects of our visits, to see and take notes of moderate oven about two hours and a half. 
the plants, and flowers, and fruits. When it is re- 
No. 2.—One pound of butter; 1 pound sugar; 10 
membered that these gentlemen have several egga . x pound flour . x ]argc spoonful roge water . 
hundreds of acres in their nurseries, with conser¬ 
vatories, propagating houses, &c.; that they fruit 
every year some two hundred varieties of pears, a 
1 nutmeg grated; 4 pound citron—wash the citron 
in warm water, dry it on a towel, cut it in thin 
pieces, then chop it very fine, put all the ingredi- 
great number of apples, all the known varieties of entfJ toge ther, as directed in No. 1. Add the fruit 
strawberries, raspberries, plums and other fruits; last> beat wel)> then butter and line your pan with 
that their grounds contain beautiful specimens of wb jt e paper, and bake in a moderate oven, 
ornamental trees and shrubs, acres of roses, and _ T „ _ , „ , 
flowers without number, from the simplest annual x °" * . ne pou ° 0 U or ’ poun suga ‘ > 1 
to the costly exotic, from the daisy to the mag- egg8 > 1 W11 f gl f sful of and rose-water m.x- 
,. , .... , . , . ° ed; 1 pound and a quarter flour; 1 nutmeg; 1 tea- 
nolia, our readers will at once see what a glorious 1 , b ^ 
,, . ... spoonful cinnamon; 1 pound dried currants. Put 
opportunity is afforded us of becoming acquainted f . ,. . . . , . , T . 
..... i .. „ . ° . „ the ingredients together, as directed in No. 1 and 
2,—add the fruit last, and bake in a moderate oven. 
Vernon Centre, Onei. Co., N. Y., 1858. Subscsiiikr. 
Important Inquiry. —“I would like to be in- 
muscat Hamburgh. , with the productions of nature, an opportunity of „ * „ .. , , ’ , . 
. , _ ,, . . ,. , „ „ . , . „ 2,—add the fruit last, and bake in a moderate oven. 
This new and fine black grape is a seedling which we are not slow to avail ourselves. Our Ver non Centre, Onei. Co., N. Y., 1.858. Subscriber. 
raised by Seward Snow, of Wrest Park, Bedford- knowledge we design to derive from actual obser- ___ 
shire. It was produced by fertilizing flowers of vation—by studying and becoming conversant with Important Inquiry.— “I would like to be in- 
the Black Hamburgh with those of the White Mus- tices and plants in the garden—and in the absence formed through the Rural how to preserve the 
cat of Alexandria. It was named the Muscat of any public establishment for the gratification of complexion; also how to whiten the hands.—Re- 
Hamburgh by the Bornological Society, which name this desire, we avail ourselves most zealously of the S p e ctfully yours,_D. C. M., Michigan.” 
very correctly describes its character, as there is a facilities afforded us by the kindness of our friends. Answer. _1. The best thing to preserve the corn- 
great resemblance to the Hamburgh in form of We have other good nurseries in our city, and p i ex j 0D) according to our experience, (and most 
bunch and berry, as well as in its habit of growth some well kept private establishments that we often peop i e tHink us ver y fair, and from ten to fifteen 
and earliness; and its other parent (the Muscat,) visit with satisfaction, and of which we will speak years younger than we acknowledge,) is plenty of 
has imparted that peculiar, musky aroma found in a future number. exercise in the open air, a cheerful temper and a 
only in that variety, and which hitherto has been T * • clear conscience. 2. The best thing to whiten 
confined to white grapes alone. A London Jour- Caterpillars.-I am an inveterate enemy to apple hands> if they are ^ or aoiled) is S0AP AND S0I , T 
nal says “ it possesses the flavor of the Muscat with tr ee worms, and any plan to destroy them that is industriously annlied as often as necessarv. 
exercise in the open air, a cheerful temper and a 
clear conscience. 2. The best thing to whiten 
hands, if they are dirty or soiled, is soap and soft 
water, industriously applied as often as necessary. 
— Is our correspondent satisfactorily answer¬ 
ed? If not, we’ll “try again,” or refer him (we 
the hardy constitution tf the Black Hamburgh.- better than mine would be thankfully received and Qur corre3p U ent satisfactorily answer- 
It ripens, and that to the highest state of perfec- War ily carried out The eggs are found m a gd? we Tl “try again,” or refer him (we 
tion, in an ordinary Peach-house; it is very small bunch on the twigs; these should be picked hope he ia l ot a {ar ^ v farmer’s son,) to the 
short-jointed, and a most abundant bearer; the off and destroyed when they can be found As soon «< fa9bionable » journal s, which talk about cosmet- 
bunches are large and handsome, with fine should- 33 the leaves appear, the disgusting little things _ Ej) 
ers; the shape of the berrv varies even in the same commence work; the webs or nests should be __ 
bunches are large and handsome, with fine should- 33 th e leaves appear, the disgusting little things 
ers; the shape of the berry varies even in the same commence work; the webs or nests should be 
bunch, sometimes round like the Hamburgh, to brushed or cut out, or an innocent and useful di- 
the bowood muscat. 
This is a seedling which was raised at Eowood 
by Mr. Spencer, between the Cannon Hall and 
Muscat of Alexandria. It differs from both its pa¬ 
rents in several important particulars. The bunches 
are broader and shorter than those of the common 
Muscat; the berries are larger, oval, and sometimes 
pear-shaped, of a yellowish white, changing to a 
deep amber when fully ripened. As every flower 
sets, the bunches are invariably full and compact, 
with the berries of a uniform size; it requires the 
bunches to be well thinned out to allow the berries 
to attain their full size. It has been proved to set 
well in a temperature comparatively low, but it re¬ 
quires nearly the same amount of heat to ripen it 
as the common Muscat: although it comes to ma¬ 
turity rather earlier than that variety it keeps 
equally well, if not better. The habit is scarcely 
so strong as that of the Muscat, and it is eight or 
ten days later in breaking in the spring. It is a 
bunch, sometimes round like the Hamburgh, to orusneu or cui ouq or an innoceni ana usenu ui- Milk Emptyings’ Bread. —Scald a vessel and 
oval, like the Muscat; the flesh is melting and re- version foi the boys is to burn them out with fire g po0 n well with clean water; to l.J pints water add 
markably rich in flavor, fully charged with the balls, made of cotton, soaked in fluid or turpentine, ^ teaspoon salt; i teaspoon saleratus; 2 tablespoon- 
aroma of the Muscat, and with an unusually high attached to a pole. A belt of sulphur and molas- j u j g new Tour the water on the salt, salera- 
perfume.” We give outlines of a few berries from 3es around the tree will prevent them from crawl- tn9j and milk) bo ii d i ng hot; let it stand and cool 
a plate of a large bunch. Plants of this variety ' n £ U P> while it is fiesh they will collect under this n0 j. sca i d) then stir as pancake batter.— 
have not yet been sent out, but are advertised by belt when they should be cared for. Put j n a vess el with warm water and cover the 
Arthur Henderson & Co., of Edgeware Road, Some orchards in this vicinity have been nearly whole tight . this will not fail to rise, if the flour 
London, who will furnish plants in August next, of ruined by these worms, and from the rate they are ia good _ w’h en light, sponge it; let it stand one 
three different sizes, at $16, $11 and $5,50. From increasing, it would seem necessary that some more hour . mix . put ln ti ’ n3 and let ’ it stand ano ther 
this our readers will see how new things are prized decisive measures should be taken to preserve our flour, in a warm place, and it is ready to bake.—A 
in England, and how largely our nurserymen have fruit What shall be done? J. W. Beard. Farmer’s Wife, Chautauque , N. V., 1858. 
to pay for their importations of choice articles. Poplar Ridge, N Y., 1858. __ 
Ripe Strawberries in April.— The Springfield d '° Color a Rich Brown. Make a purple dye 
Blossoming Peach Trees. - The California Repuhlican of April 20 th acknowledges the receipt of extract lo S woo d and alum > and a yellow dye of 
State Journal, Sacramento, of March Gth, says:— of half a dozen ripe strawberries, grown in the fustic—dip the goods in the purple dye, then into 
“Folks who do not circulate around town, anc open air, in the garden of M. Houghton, of Palmer, tartaric acid water - then into the yellow dye ’ ccm ' 
have no idea of the beautiful appearance of many Massachusetts. They were said to be as rich, sweet tinue the proces9 tiU you get a nch 3kade -- CoKA ‘ 
gardens in the out-skirts of the city, where the and f ragrant a3 j une ever makes them. ETTA ’ Fu Alkinsm ^ Je f- Co -> Wts -> 1858 - 
peach trees are in full and picture-like blossom.—- - - ---- 
Looking at them, one is forcibly reminded of the Grapes in Kansas.—A Kansas paper states that To Color Red.— Will some one give a recipe 
lilac times in May, on the other side of the big a gentleman from Virginia will plant a vineyard for coloring cotton red—one that will not fade?— 
mountains.” 
f 200,000 vines this Spring, near Topeka. 
J. W. Powers, Pultneyville, N. E, 1858. 
