MAY 15. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
TREES AND SHRUBS IN FLOWER. 
Tiie weather has been mild the past week, ami 
vegetation for a few days made rapid progress.— : 
To-day (April 10th,) and yesterday, we have had a j 
cold, dry wind, which will check growth some j 
what, and the tulips, hyacinths, Ac., show the ill 
effects of the cold, blasts. The plums, cher¬ 
ries, and pears are in fall bloom, peaches in shel¬ 
tered localities are putting out their flowers, but it 
will be several days before they are fully in flower. 
Every thing is favorable for a fine crop of fruit 
this season. 
The Magnolias are the only ornamental trees in 
flower, and these we have noticed elsewhere. That 
charming early flowering shrub, the Japan Quince, 
is now the gayest thing among the shrubs. There 
are two varieties, bright red, and white, shaded and 
mottled with pink. When these two varieties are 
planted near each other the effect is charming. If 
our readers will take our advice, and plant these, 
and are not satisfied with the result, we will ack¬ 
nowledge that we, or they have no taste for the , 
beautiful. The Forsytlua Viridissima is now deck¬ 
ed in its holiday dress. The flowers are of a bright 
yellow, rather loose and ragged, but clustering so 
thickly around the branches before the leaves ap¬ 
pear, as to look very fine. The Flowering Currants 
are now in perfection. The Yellow is common and 
good. The Crimson contrasts finely with the yel¬ 
low. Gordon’s Flowering is a hybrid between the 
two preceding, having beautiful racemes of singu¬ 
larly colored flowers, being a mixture of crimson 
and yellow. The Mahonia Aquifolia is one of our 
best evergreen shrubs, and in sheltered locations 
maintains its color all the winter, but in exposed 
situations becomes somewhat brown. It is now 
gay with its bright yellow flowers. This plant 
would make an excellent hedge for dividing the 
lawn from the vegetable garden, or any similar 
purpose. 
The Hyacinths are past their prime, but are still 
very showy. The early Tulips-will be in perfection 
in a few days, and next week we will pay them 
particular attention. The different varieties of the 
Narcissus are now in full flower, and we picked 
several fine specimens of the Auricula,'**, flower too 
much neglected in this country. The Dielytra 
Speclabalis seems to be everywhere present It 
was in flower in the green-house all the winter, 
and was the gayest of the gay, and now we find it 
putting forth its curious and graceful blossoms in 
the open ground. A very fine early Phlox, attract¬ 
ed our particular attention to-day, called Phlox 
Procumbus. As its name indicates it is of a pro¬ 
cumbent habit, keeping close to the ground, and 
sending up flower-stalks about four inches high, 
with good clusters of red flowers. All herbaceous 
plants and bulbs should be set out in the fall.— 
Many wake up to the importance of these flowers 
when they see them in bloom, but when the time 
for planting comes they are forgotten. Take notes 
of all desirable sorts in the spring or summer, when 
in flower, and plant early in the fall, and the fol¬ 
lowing spring you will have plenty of flowers. 
SPURIOUS GRAPES. 
Eds. Rural: —In the May number of the Horti. 
tulturist, a correspondent (Sam’l Miller,) insinu¬ 
ates that there exists a spurious Concord Grape .— 
Will he inform us from what source they came? 
This reminds me of what I consider a spurious 
Rebecca, hailing from Massachusetts. This pseudo 
Rebecca is a lean, wiry, wild-looking case, the sur¬ 
face of the leaves is quite rough, and green under¬ 
neath, and from appearance, I should judge, an 
easy subject to multiply. One thing is certain, 
either the plants sent out from the original source 
or those from Massachusetts are spurious. Will 
those of your readers, who possess the Rebecca, ex¬ 
amine their plants and report in the Rural? 
The object of this communication is to call at¬ 
tention to this matter in order that mistakes, if any 
exist, may be corrected before they do further 
mischief.—G. Eli.wanger, Rochester, May, 1858. 
Remarks. —For some time we have heard that 
plants sent out from Boston as Rebecca, were not 
genuine. We have examined those received from 
Hudson, and also from Boston, and they are dif¬ 
ferent in foliage, as well as in other respects. It 
will be a great calamity, just at this time, when 
every one is anxious to obtain this fine grape, even 
at a high price, to have spurious and inferior, or 
worthless sorts, sold as the true Rebecca. We will 
not, without proof, believe that this has been done 
designedly, but all our nurserymen can tell where 
they obtained their stock, and if fraud has been 
perpetrated it should be traced back to its author, 
that the guilty one may be held up to the contempt 
of every lover of fine fruit and honest dealing. 
THE CURCULIO. 
Although not a farmer, I am a reader of your 
valuable paper, and in a late number I find a 
communication from S. B. Noble, in regard to the 
best mode of destroying the curculio, which comes 
very near the right mode, but he uses only smoke, 
when fire is better. I have saved my plums for 
years by the following simple process:—When the 
earliest plums are about the size of a green pea 
the curculio commences by making the puncture 
described in your plate. As soon as I discover 
that they have commenced, I make a torch, and 
passing around the trees in the dusk of the even¬ 
ing, by shaking or jarring the trees they will fly 
into the fire and be destroyed. This must be re¬ 
peated every warm sultry evening for near a week. 
I have generally found that about four burnings 
will destroy them, if the weather is warm and dry; 
but it is useless to try this remedy when it is cold 
or wet, as they cannot fly except in warm dry 
weather. T make a torch by wrapping rags around 
the end of a long pole and saturating it with spirits 
of turpentine. It can be made with straw or bark, 
or tar will answer, but spirits of turpentine is the 
best, and if the leaves are scorched with it the 
curculio will not approach that part of the tree 
again. I think it well to also follow your advice 
in gathering up all the fallen fruit, unless the hogs 
are allowed to run among the plum trees. 
Plymouth, Ohio, 1858. R. McDonough. 
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T H & MAGNO L IA . 
EvEry Spring, when we see here and there a fine I 
Magnolia, covered with its magnificent blossoms, 
we wonder why this class of trees is not more 
popular—why they are not found on every lawn, 
in every collection of shrubbery—why they are not 
the most highly prized of all our ornamental trees. 
The only explanation of the seeming neglect of this 
beautiful family, is furnished by a consideration of 
the habits of our people and the habits of the trees. 
We plant in a hurry, and want an immediate effect. 
We cannot afford to wait three or four years for 
the sake of having a fine tree, even though it be a 
Magnolia. So, we must plant trees that can be 
removed when large, and that will make a rapid 
growth. The consequence is, our grounds are filled 
with many poor things, to the exclusion of the 
better sorts of trees and shrubs. The Magnolia is 
rather difficult to transplant, especially when large. 
Those, therefore, who order these trees from the 
nursery, instead of complaining when they open 
the bundle and find the Magnolias are nothing but 
“ whips,” should thank the nurseryman for his 
honesty and good sense, and congratulate them¬ 
selves on their good fortune. We recommend the 
hardy varieties to every planter, and will describe 
a few of the best 
The Magnolia Acuminata, er Cucumber Tree, is 
the largest of the hardy varieties, as specimens 
from sixty to eighty feet in height may yet be 
found in the remains of the forests in New York. 
Michaux says it abounds along the whole mountain¬ 
ous tract of the Alleganies to their termination in 
Georgia, a distance of over nine hundred miles. 
When planted on the lawn, it makes a fine tree of 
pyramidal form. In young and thrifty trees the 
leaves vary from six to ten inches in length, and 
from four to six wide. 
Tiie Magnolia Tripetela, or Umbrella Tree, is 
much smaller than the preceding, and therefore 
better adapted for planting on a small lawn. The 
leaves are very large, over a foot in length, and 
six or eight inches broad. The flowers arc pro¬ 
duced on the points of the branches, are from six 
to eight inches in diameter, and are composed of 
three large, loose petals. The chief beauty of this 
tree consists in its magnificent foliage. We give 
an engraving of a tree of this variety, which will 
show its form and appearance. 
Magnolia Macropiiylla, or Broad-Leaved, is 
one of the most beautiful and rare of the deciduous 
American species. 
The Conspicua, or Chandelier Magnolia, is a 
Chinese variety, quite hardy in the Middle .States, 
and is one of the most beautiful small trees imagin¬ 
able for the lawn. It branches low, and is in every 
way desirable. To-day (April 10th) it is in full 
bloom here. 
The Purpurea, is another small Chinese sort. 
It bears its flowers before the leaves in spring. 
They are purple, on a light ground. 
The Soulangeana, is a variety produced by 
crossing the two preceding. The flowers are white, 
tinged with purple. It is very hardy, and a pro¬ 
fuse bloomer. It is now (April 10th) in full flower 
and is the most beautiful object to be seen in our 
gardens. 
The Glauca, or Swamp Laurel abounds in New 
Jersey, and in low grounds further South. It is a 
very pretty small tree, with glaucous leaves, and 
white, sweet-scented flowers. It does not succeed 
so well in dry places as those previously noticed. 
We give an engraving of this flower. 
While on this topic, we make no apology for in¬ 
troducing in connection with the Magnolias our 
beautiful native, the Tulip Tree, or White Wood. 
It should be planted on all lawns of large extent, 
and on avenues. It grows to a large size, and is 
rich both in foliage and flowers. 
CAN PEARS BE GROWN PROFITABLY? 
Under the heading, “Can Pears be Grown 
Profitably for Market,” the Horticulturist for 
the present month contains an article from Lewis 
F. Allen, in which he decides this question in a 
very summary manner. It appears that, from read¬ 
ing the articles of A. J. Downing and others, he 
became much excited on the subject of dwarf 
pears, and ten years ago obtained and planted 500 
dwarf trees. He claims, no matter what others 
may think, that he knows how to plant a tree, and 
they were all planted right. They were, also, prop¬ 
erly pruned. The first year after planting a few 
fruited, and so continued to produce as long as 
they lasted, but one after another died with various 
ailments, so that in five years afterwards, by re¬ 
placing those that died he had doubled the num¬ 
ber originally planted. He occasionally invited 
pomological friends to visit his grounds, but on 
seeing these trees they shook their heads. Apple 
and quince trees on land adjoining grew well and 
bore fruit, though ho did not take half as much 
pains with them as with the dwarf pears. The 
pear trees on their own stocks did better than the 
dwarfs, but many of them died. In the winter of 
1855-0, myriads of field mice infested his grounds, 
and in the spring, when the snow cleared off the 
trees that had survived other ills, were all girdled 
and dead. This ended Lis experience with dwarf 
pears. 
After thus furnishing his own experience, Mr. 
Allen gives three or four pages of matter, in 
which we find nothing of particular moment, ex¬ 
cept the statement that at the Fruit Growers’ Con¬ 
vention in Rochester last January, “he saw not a 
dozen good specimens of winter pears, a few very 
moderate Yicar of Winkfields only;” and that “a 
winter pear is of little account any way; they are 
cold and watery, and but little better as a winter 
fruit than a melon.” 
To this article we do not design to reply, but sim¬ 
ply to give the statements of the author. We will, 
however, make a suggestion or two, as this is an 
important matter, and the facts should be known, 
and will be, no doubt, before long. We have heard 
it remarked that many of the trees planted by Mr. 
Allen were in bad condition, when he obtained 
them—that many of them were imported and poor, 
considered by good judges hardly worth planting. 
Then, we have heard it remarked, but perhaps it is 
a slander, that Mr. A. does not give any of his trees 
the best of culture. About the year 1851 a gentle¬ 
man about to visit the Falls, wished us to in¬ 
form him of any places worth seeing in the vi¬ 
cinity. Among others we named the residence 
of Mr. Allen. On his return he gave us a very 
bad report of the care bestowed upon the orchards 
— talked about weeds as high as the trees, Ac. 
Then, we have heard it said that Mr. A. has rather 
discouraged the visits of pomologists to his 
grounds, and did once express the opinion to a 
party that proposed such a visit that they would see 
nothing they could praise, and hardly thought they 
would be paid for their visit, although if they were 
determined to go he would not drive them off. Mr. 
Allen’s memory is a little at fault in regard to the 
number of good specimens of winter pears shown 
at the Fruit Growers’ Convention in January, for 
the Committee, every one of whom, we say with 
all due respect, were as competent to judge of a 
good pear as Mr. A., reported certain dishes of 
pears as being of “fine flavor,” “particularly fine,” 
“ fine specimens of exquisite flavor,” Ac. The show 
of fruit was small, the principal object of the meet¬ 
ing being the discussion of the best methods of cul¬ 
tivation, pruning, Ac., but there were 58 dishes of 
winter pears exhibited, embracing over 40 varie¬ 
ties, and 41 dishes of apples. Mr. A., we think, did 
not always speak so unfavorably of winter pears as 
he now does. We once heard of a gentleman eating 
winter pears in Rochester pronouncing them deli¬ 
cious, and filling his pockets with the “cold and 
watery” things that he might astonish and regale 
his Buffalo friends when he reached home. 
— We have just received a communication re¬ 
viewing Mr. Allen’s article, which will be given 
in our next number. 
The Horticulturist.—C. M. Saxton, so well- 
known as the publisher of Agricultural books has 
purchased the Horticulturist of Robert Pearsall 
Smith, who has been its proprietor for the last three 
years. Hereafter it will be issued in New York.— 
Mr. Saxton will probably get up the work in a 
manner creditable to himself and the country. 
PRUNING TREES. 
Messrs. Editors: — I have just been reading in 
the Rural of the 21th, an article from H. T. B. in 
regard to Pruning Trees. All trees growing natu¬ 
rally in an open field make good tops, of just pro¬ 
portions, if growing from the seed, or if grafted 
below the surface. The higher a tree is headed the 
longer it takes to come into bearing. Thus, if you 
have two trees alike in all respects at one year from 
the seed, trim one so that it shall make a head six 
feet from the ground, and allow the other to throw 
out branches from the surface or near it', and at ten 
years of age the unpruned tree will exceed the 
other in the diameter of its trunk by so many 
times as it has branches from the surface up to the 
height of six feet. The yield of fruit will be in 
about the same ratio, and will commence bearing 
correspondingly early. 
Above I have made a mistake in speaking of the 
diameter of the trunk. I should have said, in the 
solid contents of its trunk it exceeds the other by so 
much as the unpruned limbs add to its growth. I 
can make this plainer by relating examples. I have 
three cherry trees of the same age. One is pruned 
to the height of six feet; the other two branch 
about eighteen inches from the ground. The 
branches of the two unpruned trees, are each as 
large as the trunk of the pruned tree, and their 
trunks correspondingly large. They are five years 
planted, and it will take the pruned tree more than 
five years to attain the present size of the unpruned. 
An orchard was planted ten years ago — two trees 
of the lot, (apple trees,) branch from near the sur¬ 
face, the others are headed about five feet high.— 
The branches of the unpruned trees are as large as 
the trunks of the pruned trees. The low-headed 
trees have four and six branches, are more beauti¬ 
ful in every respect, come into bearing earlier, bear 
oftener, and more abundantly by far, and I should 
judge their trunks are larger now than the others xvill 
be ten years hence if they continue doing well. 
I will tire you by one more example. Mr. Wiley, 
one of our best citizens and wealthiest farmers, told 
me that his father, about forty years since, planted 
two orchards in Virginia. One he cared for after 
the most approved style; the other from some 
cause was neglected, and allowed to grow un¬ 
checked by knife, saw, or axe. After an absence 
of thirty-five years, Mr. Wiley returned to his 
native home. The petted orchard was all gone, the 
neglected one vigorous and fruitful. 
You say truly that 11 none should remove a limb 
from a tree without an object ,” and I hope that at 
least all the readers of the Rural will take heed, 
and be wise. Admit no meddlesome ignoramus 
with pruning-knife, saw or axe, to mar the beauty 
of your trees. If you wish a particular form to a 
tree commence at it while it is young; but study 
first carefully all that has been written on the sub¬ 
ject in the standard works devoted to orcharding, 
so that if you do prune and trim you may do it un- 
derstandingly. If you cut off a limb from a bearing 
tree, nature will try to repair the loss by throwing 
out what some call a water sprout. If you leavo 
that water sprout two years it will bear fruit of its 
kind, and if the mutilated tree could ?ise it, it would 
send out another sprout of fibre more unbreakable, 
supple, wiry and tough, to be applied as peda¬ 
gogue stern, in times gone by, was wont on nether 
limbs of truant school boy to apply his birchen rod, 
till the boorish clown with pruning knife and saw 
should know it was a water sprout indeed, to fetch 
the briny tears from out his eyes, and quench his 
vandal zeal to do the fruitful tree so foul a wrong. 
Nature will always give good forms to her trees, 
as all may know who will observe. Art may do 
much to improve or alter forms for particular pur¬ 
poses, but the beauty thus attained suits only that 
[ vitiated taste which levels the crania of the Flat 
Heads, cramps the feet of the Chinese lady, and 
turns under the toes of the Americans, male and 
female, by the aid of fashionable boots and shoes, 
shaves the heads and faces wholly, or in part, of 
nations barbarous, half-civilized, and enlightened, 
and crowds the worser half of creation off the side¬ 
walks by hoops enormous. Chas. Brackett, 
Rochester, Fulton Co., Indiana, 1858. 
Raising Melons and Cucumbers. —As the season 
for planting melons, cucumbers, Ac., is at hand, I 
suppose a few words relating to the culture of them 
would not be out of place; for there are many that 
do not understand raising them as well as they 
should; I never had any difficulty when I pursued 
the following method. The spot chosen for grow¬ 
ing them upon, should be a rich, mellow soil, which 
has been plowed tolerably deep, then dig some 
holes about one foot in diameter, and some ten 
inches deep; their distance from each other should 
be at least five feet each way. Fill them up until 
within about an inch and a half of the top, with 
fine fresh horse manure, and then fill in about an 
inch more with moist dirt, put in the seeds, and 
cover them up the proper depth with fine moist 
earth, keep them free from weeds and stir the earth 
around often, until they begin to run. Squashes, 
too, planted the same way will grow very large and 
in great numbers.— Junius, Pioneer, Wins. Co., 
Ohio, 1858. 
Keeping of Seeds—Mixing of Varieties. —1st 
How long can turnip, beet, carrot and parsnip 
seeds be kept without losing their vegetative prop¬ 
erties? 2d. If potatoes of different kinds are 
planted in the same field, will they mix so as to 
affect the tubers? 3d. Will cucumbers, squashes 
or melons, if planted together, mix so as to affect 
the seeds the first year? and, how long can they be 
kept good? As I wish to raise my own garden 
seeds, answers to the above queries will be thank¬ 
fully received. — A Subscriber, Randolph, N. Y, 
May, 1858. 
Remarks. —1st. In a late number answered this 
inquiry. 2. The tubers of potatoes will not mix by 
being planted together. The seeds only will be 
affected. 3d. Seed3 from melons, cucumbers and 
squashes, growing near each other, will not come 
true. They will be so mixed, generally, as to be 
worthless. 
The Fruit Bug. — The Danville (Va.) Semi- 
Weekly News says that a strange kind of bug or 
fly has made its appearance in that region of coun¬ 
try, which is said to be very destructive to the 
young peaches and cherries. They swarm in great 
multitudes about orchards and prey upon the buds 
and blossoms. The bug somewhat resembles a 
lightning-bug, but it is smaller. 
A WORD TO THE LADIES. 
That Mr. Somebody, who strayed into our col¬ 
umn of the Rural, while sitting by that rare bles¬ 
sing, in this country—a pleasant wood fire in a 
cozy fireplace—comes out so vehemently against 
milk yeast bread, that we must beware lest he come 
suddenly upon us while we have on hand a baking 
of the 11 detestable stuff.” 
My brother, unfortunately an only son, used to hear 
us girls discuss recipes so much that he thought 
he knew nearly all about it; so he ventured to ex¬ 
express his preference, by saying that he liked 
moist bread best, such as Mrs. Brown made. Now, 
on ascertaining the facts in the case, Mrs. B. made, 
as most of folks do, whichever kind best suited her 
convenience at the time; hut after it was baked, 
and perfectly cold, it was put in a large stone jar 
and covered, away from tho air, thus the last slice 
was just as moist as the first, which, by the way, is 
a very important point with good bread and econ¬ 
omy also. But I agree with Mr. Somebody, that 
milk yeast makes a poor substitute for the constant 
“staff of life;” as a change occasionally it may do 
very well. 
It is not so many years since I stepped out of the 
school-room into a kitchen of my own, that I 
should have forgotten how formidable seemed the 
process of bread-making by the old established 
rules—hop yeast, or yeast cakes, sponge, Ac.,—it 
seemed as though I would never remember by 
hearing my mother tell it over. Mothers, teach 
your daughters bread-making practically. Stand 
by them, and tell them, but let their own hands do 
it—not once, but repeatedly, until they can equal 
yourself in making and in baking it also. The 
Rural, when I commenced house-keeping, was not 
as well supplied with recipes as now, and every 
one I found for cooking, I hailed as a friend; for 
I was nearly forty miles from mother, and just of 
the right age not to be willing to acknowledge my 
ignorance of culinary matters to my more accom¬ 
plished neighbors. 
Now, be it understood, I do not write recipes for 
old, and good house-keepers, and cooks, (although 
I don’t believe we are ever too old or wise to learn,) 
but for beginners, like myself. Some of these old 
and good cooks can never teach us their arts of 
making good things, or things good, because they 
say they do not have any rule, but make every¬ 
thing by guess. If we, of small experience, were 
to attempt this, our lords might have to guess a 
a long time in vain what it was they were attempt¬ 
ing to eat. So much for rules and recipes. 
Potato Yeast.— Take twelve good sized pota¬ 
toes, peel, wash, and grate them; stir into this one 
quart of boiling water, and one quart of cold 
water; one tablespoon salt; one coffee cup sugar; 
and when cool one of yeast—let it stand in a warm 
place about twelve hours, or until it is light, then 
put it away in a jar in a cool place. When you 
want to bake take a teacup of this for two loaves 
of bread; stir up sponge and let it rise, then mix 
rather stiff. If you do not have good bread it will 
not be the fault of the yeast Be particular to stir 
up the yeast thoroughly every time before taking 
out any. 
In reply to an inquiry for Temperance Beer, I 
will give you my method of making it. I will not 
say it is the best, but it is decidedly healthy, and 
not bad to take. Take half a dozen dandelion roots, 
and two or three yellow dock roots, according to 
the size, perhaps; a handful of sassafras root bark, 
and a large handful of hops. Put in an iron kettle 
with one gallon water, cover tight and boil an hour 
or more, then strain into a stone jar; add water suf¬ 
ficient to make about two gallons of beer. When 
cool, add one cup of the above yeast, and three 
spoonfuls of ginger, and sweeten to your taste. 
Let it stand about twenty-four hours, or until 
there appears a thick scum on the top, this skim 
off carefully, and it is fit to bottle. Keep in a cool 
place. m. e. v. 
Palmyra, Wayne Co., N. Y., 1858. 
Cream Nectar.— Take of loaf sugar 6 lbs.; dis¬ 
solve in 4 qts. of water, boiling hot, in a brass ket¬ 
tle, 6 ozs. tartaric acid, dissolved in water; the 
whites of 6 eggs, well beaten; 2 tablespoonfuls of 
flour, dissolved in water. Let it boil three minutes, 
stir while boiling—pour it off into stone or tin¬ 
ware—when cool keep in a stoneware jug. Two 
spoonfuls of the mixture to a large glass—fill the 
glass two-thirds full of water, add enough of super¬ 
carbonate of soda, dissolved in water, to produce 
effervescence. The soda should be kept dissolved 
in a bottle ready for use.—J. P. Liming, Perry, Pike 
Co., III., 1858. _ 
COOLING ROOMS. 
TflE warm weather will shortly be here, and 
every one will be seeking the refreshing influence 
of a cool and shady place, whereunto they can re¬ 
treat from the blazing sun; so we will give our 
readers a few hints concerning the cooling of their 
houses. The first necessity is a thorough draft— 
This can always be obtained by opening every door 
and window in tho basement, the top of every win¬ 
dow above, and by throwing each door wide open; 
but above all, be sure that the door in the roof is 
open, and there is plenty of air room from it down 
the stairs, so that whatever be the direction of the 
wind, there will at least be one ascending current 
of air in the house. Another requisite is shade.— 
Our common slat shutters answer well for the win¬ 
dows, but the cheapest and most convenient shelter 
for the roof is to cover it thickly with straw, dried 
reeds or rushes. These will resist the influence of 
the noonday sun, and keep the garret almost as 
cool as the basement One of the most simple 
methods, and at the same time the cheapest means 
of artificially lowering the temperature of a room, 
is to wet a cloth of any size, the larger the better, 
and suspend it in the place you want cooled; let 
the room be well ventilated, and the temperature 
will sink from ten to twenty degrees in less than 
half an hour. 
The above hints will be useful to many, and as 
a last suggestion we will inform the reader that, in 
summer, it is well to keep a solution of chloride of 
lime in the house, and occasionally sprinkle it in 
the more frequented parts, as the passage and stairs. 
—Scientific American. 
Correction.— An error in recipe for Pound 
Cake, No. 2, in Rural of May 1st, gives a quarter 
of a pound of citron, instead of one pound. 
i 
