MAY n 
167 
SEASONABLE GOSSIP- 
To-day, (May 17th) the usual time for taking our 
weekly notes in the garden, is wet, cold, windy, 
and every way unpleasant Vegetation started 
very early in the Spring, and has since made a 
steady hut slow progress, as with the exception of 
a few warm days, the weather hasb’een cold, windy 
or wet since the first of April. We have had a 
long, slow Spring, hut of which we have no reason 
to complain. Never have we seen the trees more 
completely covered with bloom. The branches of 
the plums and cherries look like magnificent white 
wreaths. The peach trees in this section have not 
appeared so vigorous, or shown such a profusion 
of blossoms since the spring of 1855. The present 
cold, damp weather and cutting winds will much 
injure the flowers, and some we notice are already 
blasted and falling, particularly in exposed situa¬ 
tions, but enough will be saved. 
The Double Flowering Cherry, Peach and Almond 
are now in flower, and the Double Flowering Apple 
is just coming into bloom. This is a very inter¬ 
esting class, forming a connecting link between 
fruit and ornamental trees. As we were prevented 
by the storm from taking general notes in the gar¬ 
den, we figure and describe in another place two 
of the finest shrubs now in flower. 
New California - Herbaceous Plant. —Our at¬ 
tention has been called to a very showy herbaceous 
perennial, now in flower, raised by A. Frost & Co., 
from seeds received from California. The plant 
apparently belongs to the Mysostis family, and is 
called the California Forget-me-not. It resem¬ 
bles the well known Mysostis palustris, or true 
Forget-me-not in its bright blue flowers, but is 
much more vigorous, and of stronger growth. The 
plant has proved very valuable for winter bloom¬ 
ing in pots, which renders it desirable for bouquets. 
It is quite hardy and will bloom out doors during 
the summer. Those interested in botanical de¬ 
scriptions may obtain specimens, now in bloom, at 
A. Frost & Co.’s Nurseries, and it would he very 
desirable to have this new plant described and 
identified fully, if not hitherto re-corded in our 
Flora. 
Vitality of Garden Seeds. —As some inquiries 
have been made recently in regard to the vitality 
of garden seeds, we quote from a letter sent us 
several years since, by a curious and intelligent 
horticulturist in Canada West:—“The vitality of 
seed I find of greater duration than is usually sup¬ 
posed; but then, it must be saved with some de¬ 
gree of care. To prevent any mistake, I always 
label the year in which the seed is gathered. On 
referring to my book, I observe that I sowed in 
1851 double curled Parsley and Asparagus Beans, 
the produce of 1845; and on the 24th of May, 1850 
yellow turnip Radish of 1839. On the 25th of Au¬ 
gust, 1851,1 sowed black Spanish Radish seed gatli 
ered in 1838. On the 30th of the same month these 
Radishes appeared above ground, and there is this 
observation in the margin:—‘ The Radishes of 1838 
grew very well.’ This season was very dry, but the 
Radishes were watered.” 
Horticultural Society in Cleveland. —Meas¬ 
ures have recently been taken by the friends of ' 
horticulture in Cleveland to revive the old, or f 
establish a new Horticultural Society. The first 
exhibition was made on the 15th of the present 
month, altho’ the organization was not complete- 
Prospects for Fruit —The Cincinnati paper- 
say there is a prospect for a fair crop of fruit in 
that section of Ohio. Peaches in Lake county, 0. 
are reported injured, but all other fruit 3 will be 
abundant A gentleman in Bourbon county, Ky„ 
writes us that the fruit was much injured by the 
cold spell in April, but not as bad as was at first 
believed and reported. Most of the accounts of j 
the destruction of the fruit crop by late frosts, we 
presume, were exaggerated, as such reports gene 
rally are, and we have not, therefore, aided in their 
circulation. 
Price of Horticultural Products in London. 
—When we consider the high price paid in Lon¬ 
don for choice fruits and vegetables, and that this 
city is within an hour or two of railroad travel, of 
almost all parts of England, we are not surprised 
at the skill of English cultivators. In the Garden¬ 
ers' Chronicle we find the following given as the 
prices at Covent Garden market, on the 3d of 
April:—Pine Apples, $2 each; Grapes, $5 50 per lb; 
Strawberries, 50 cents an ounce; Cucumbers 60 cts 
each; new Potatoes, 75 cts. per lb. Such prices are 
sufficient to call out the energies and talents of 
cultivators, and will well pay for producing fruits 
and vegetables out of their season. 
Tiie Caterpillars. — Seeing an inquiry howto 
head off the caterpillars, I thought I would give : 
J. W. B. my plan, which I think a good one; at any 
rate, it is certain death to the “ varmints." In the 
first place, pick off all the eggs you can find, and if 
any escape your notice, as soon as they begin to 
make their nests, take your gun and shoot them off, 
loading with loose powder. This should be done 
in the morning, while the dew is on. Give in con¬ 
nection with this, a “ carte blanche” to the birds, 
and you will find the caterpillars minus —at least 
they will not do much harm. It will pay any one 
to destroy all the nests, not only in the orchard, 
but all he can find on the premises, as they wiH 
spread. We were unsuccessful in our crusade, i 
until we made it general, and now there is not, and 
has not been, a nest on any of our trees for the last 
two years.—D. B. Me Lean, Fremont, Tazewell Co., 
Illinois. 
. To Destroy Caterpillars. —Observing an ar¬ 
ticle in your paper from J. W. Beard, on the de¬ 
struction of caterpillars on fruit trees, I concluded 
o give my plan. Take a small pole, of sufficient 
length to reach the top of any of the trees, make 
a small swab on the end, give this a coating of tar, 
and when the nests are fairly visible rub them off 
with the swab. The nest adheres to the tar and is 
easily removed and they never re-build. Have a 
is of tar convenient so as to renew the coating 
as o ten as necessary. I have practised this mode 
or some years, and find it efficient and expeditious, 
a . n a ^ e E ® ver observed any injury to trees from 
1E 2., Spencerport, N Y„ 1858. 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
TWO FINE SHRUBS NOW IN FLOWER. 
Tiie Japan Quince is a prickly, irregular, spread¬ 
ing bush, and one of the most attractive of our 
spring-flowering shrubs. The flowers are large, as 
shown in the engraving, and of a most brilliant 
scarlet. The flowers are in clusters along the 
branches, interspersed with the young leaves. The 
plant is hardy in this latitude, thrives well in any 
good garden soil, and flowers when quite small, 
attaining when full grown a height of from six to 
eight feet. 
There is a Blush variety, with delicate rose- 
colored and blush-flowers, and when contrasted 
with the dark sort, the relief is very agreeable. — 
The hardiness of the shrub, and the brilliancy of 
the flowers must ever render it an agreeable ap¬ 
pendage to the shrubbery, lawn or flower garden, 
and when generally known it will become as popp 
lar and be as universally planted as the Lilac \\ d 
Snowball. This shrub makes abeautiful ornaments ; 
hedge, and as the flowers are borne on the old wood 
it flowers freely when grown in this way, as clipping 
does not remove the blossom buds. 
the forsythia viridissima. 
The Forsythia Viridissima is one of our prettiest 
early flowering shrubs. The flower buds are form¬ 
ed early in the autumn at the axil of every leaf, are 
very prominent, and expand early in the spring, 
and before a leaf makes it appearance. They are 
of a deep, clear, yellow color, pendant, and, appear¬ 
ing at a time when flowers are scarce, are very de¬ 
sirable. The leaves are oblong, lanceolate, serrated 
near the point, of a dark green tint. The engraving 
gives a very good representation of a leaf and 
flower. It was discovered in the north of China by 
Mr. Fortune. This and the Japan Quince are now 
the principal ornaments in the shrubbery, and 
should have a place in every garden. Those who 
have not these shrubs should take a note of them 
and procure them in the fall or spring. As they 
flower very early in the spring it would be better, 
when practicable, to plant in the falL 
Water and Muskmelons. — Please inform me 
through your valuable paper, whether watermelons 
or muskmelons can be grown successfully on a 
sandy loam, now Bhould the soil bo prepared that 
I may he sure of a good crop? When is the best 
time to plant them and what two kinds should I 
choose as the best to eat, and oblige a — Melon 
Eater, Fairville, Wayne Co. 
Remarks. —A sandy loam is jnst the thing for 
melons. Indeed, they can be grown to perfection 
on an almost pure sand, by enriching the hills with 
well rotted manure or chicken dung. About the 
middle of May is the time for planting. There are 
several new kinds of melons said to be superior, 
but we can recommend the Black Spanish and 
White Imperial Watermelon, and the Green Nutmeg 
Mnskmelon. 
Address. — The Post-Office address of C. n. 
Curtis, who recommended, in the Rural, some 
weeks since, an exchange of scions, is Waterville, 
New York. 
FAILURE OF A FEAR ORCHARD. 
“ CAN PEARS BE PROFITABLY GROWN FOR MARKET?” 
For several years past, quite an interest has been 
created among farmers and others as to the profits 
of Pear Culture. The pear is acknowledged by all 
to be a most excellent and pleasant fruit, and is in 
demand in all our cities and towns. Many good 
farmers and citizens of this great and civilized 
community have yet to eat the first ripe pear in 
good condition, while many fruit fanciers and 
epicures have paid at the rate of from five to twen¬ 
ty dollars per bushel for good pears; this can be 
readily proved. Few farmers have hitherto suc¬ 
ceeded in growing and marketing pears in suffi¬ 
cient quantity to make the fruit an important 
item of farm produce, and still fewer have learned 
the routine of culture from the preparation of the 
soil and planting of the tree, to the marketing of 
the fruit. We have great respect for the intelli¬ 
gent, progressive and energetic farmer, such a man 
is of value and mark in the community; yet there 
are many branches of culture which the most 
skillful farmer has yet to learn, there are opera¬ 
tions which belong to the kindred branch of Hor¬ 
ticulture which many of them can never become 
familiar with. In fact, many first class farmers do 
not understand pear culture and cannot succeed 
in cultivating pears for market, simply because 
they have not patience or perseverance enough to 
try. When we find such a man, after having 
thoroughly failed himself, use his influence and 
position to deter other more careful and industfi- 
ons men from attempting a branch of culture in 
which they would doubtless succeed; we feel 
.grieved at the eg-dism of the former, and regret 
the credulity of the latter. Such men we are sor¬ 
ry to say arc amongst us, and in order to warn 
I those careful, though somewhat credulous men who 
| may read a certain Horticultural journal, from be¬ 
ing misled by the miserable failure of a certain 
j Pear orchard as detailed therein; we have pre- 
i pared with care the following remarks, which we 
present, as being reliable. The individual who has 
written a recent article detailing his sad experience 
in pear culture, is an extensive stock farmer of note 
in the agricultural community, and it would be use- 
loss here to attempt to discredit all his statements. 
It is not our intention so to do. We shall admit 
freely the total failure of his Pear Orchard, the pre¬ 
cise locality of which he has not stated, thereby 
leaving the anxious inquirer without data on which 
to form a judgment as to the suitableness of the cli¬ 
mate or soil. We shall take it for granted that it is at 
Black Rock, in Erie Co., N. Y., on land lately re¬ 
claimed from the forest, that is within a few years, 
(how long is not precisely stated.) Wc shall admit 
further, that the quality of the soil as described, is 
that agreed upon as suitable under certain condi¬ 
tions as to preparation, Ac., for the growth of 
the pear. The details of its preparation after re¬ 
clamation from the forest would, however, form a 
very important point in tho future success or fail¬ 
ure of the trees. And hero we should request fur¬ 
ther light Its eastern exposure would not prove 
the most favorable, especially as regards blight, 
which it appears was quite prevalent The best 
crops of corn, roots, and small grain had been 
raised on tho same land, for how long a time we 
are not informed. The trees were from “establish¬ 
ed nurseries ” and “warranted good;” this statement, 
we respectfully hint, would be much more satis¬ 
factory ifthe actual establishments were designated, 
for we have heard of the arrival in the vicinity, 
where this orchard is supposed to be located, of a 
lot of Dwarf Pear trees imported directly from 
France, by a New York dealer, and purchased by a 
few gentlemen of Buffalo, at a venture, which trees 
turned out very unfavorably; my authority for this 
statement I shall annex, which you will admit is 
fully reliable. These may have been the identical 
trees, as the timo seems to correspond. We will 
admit that all the trees were properly planted, tho’ 
that is by no means certain, for very few sclf-con- 
ceited men will acknowledge that they do any¬ 
thing wrong or imperfectly. The very ailments 
that gradually destroyed the trees we may con¬ 
clude were incurable diseases? Everything was 
done for the success of tho trees which the owner 
could devise, and he was a reader of all the jour¬ 
nals, as well as an attendant at the various Pome- 
logical meetings, he also occasionally wrote for 
these. They were, he asserts, well cultivated; we 
will unhesitatingly assert that they were not culti¬ 
vated properly; that there were radical defects in their 
culture and treatment. They were attacked by mice 
which, though a contingency, has nothing to do 
with the merits of the question at issue? 
The orchard was finally abandoned as a failure. 
Many other cultivators who planted orchards in 
the vicinity of Buffalo experienced, as the writer 
states, a similar failure, and they all but one, agreed, 
that “ dwarf pears were a humbug,” they had not 
concluded to throw standards overboard as yet; 
one was still obstinately persevering. The climate 
and soil of the country around Buffalo must he 
death to the pear tree. We shall not in this article 
attempt to recall the clap-trap that follows in this 
“ counterblast to pear cultivation” from the acrid 
Jeffreyan pen of the unfortunate pomologist; but 
in a future article we shall present a few considera¬ 
tions which may in some sort modify the verdict 
which the appeal in question might tend to secure; 
we shall from data, from other more successful 
operators, on different soils and in various locali¬ 
ties and climates, aside from that of Erie county, 
try to prevail on the farmers and fruit growers to 
suspend their judgment for a season. 
“Forty years ago,” the writer informs us “the 
Virgalieu was the only choice pear;” now he states 
“ it is seldom seen in market, having been attacked 
almost all over the country and on all varieties of 
soils and situations with spot and crack and shrivel 
and blight,” about the cause of which he dogmati¬ 
cally asserts, “nothing yet is known!” Nothing 
within the confined and narrow circle of his Natu¬ 
ral Philosophy and scientific research. One para¬ 
graph in his long article of five octavo pages had 
better been omitted. He says “a thousand and 
one ‘peddling’ devices of the Savans have been 
resorted to;” just one thousand too many. The 
one correct, intelligible, established routine of cul¬ 
ture is all that is required to insure success. We 
shall endeavor to ascertain fully the causes of tho 
failure of this model pear orchard before making 
any rash assertions, and with your permission re¬ 
port in future. Excuse the demand on your space 
for the insertion of this article which should have 
appeared in the same journal which contained 
the one that called it forth, but the editor of that 
journal, we have long since proved, has an unfortu¬ 
nate leaning to the side of grapes, especially choice 
exotics, and does not much affect choice and luscious 
pears, especially when grown on the quince stock— 
they savor of the quince. R. Robinson Scott. 
THE REBECCA GRAPE. 
Messrs. Eds. :—In the Rural for 15th of May 
Mr. Ellwanger, of Rochester, says that “ in the 
May number of the Horticulturist a correspondent 
(Samuel Miller,) insinuates that there exists a 
spurious Concord grape. Will he inform us from 
what source they come.” I hope he will if such be 
the fact, and he can. 
Mr. E. further states,—“ This reminds me of what 
I consider a spurious Rebecca, hailing from Massa¬ 
chusetts,” and, after describing it, he says:—“ One 
thing is certain, either the plants sent out from 
the original source, or those from Massachusetts are 
spurious." Well, I have received a few from Massa¬ 
chusetts this spring, and although I am not prepared 
to say as much as Sir. Ellwanger does, I will tell 
you what I think. When I received them they 
were mean, wiry little things, and had I seen them 
before they were paid for, I should not have taken 
them. For my own planting and propagating, I 
would rather pay $3 each for good plants this 
spring, than $1 for three of those from Massachu¬ 
setts. They were about as thick as a knitting- 
needle, and would average a little more in length. 
But, knowing the difficulty of getting strong plants 
of these new varieties of grapes, I thought I could 
get over their smallness if they were only genuine. 
Genuine or spurious, they were in a very lousy 
condition, and needed fumigation before we could 
safely place them near our own plants. The leaf 
is coarse and thick, and has a very rough appear¬ 
ance by the side of our original Rebeccas; but this 
l attributed to their having been growing poorly 
and slowly in a very low temperature during the 
winter, and I then thought that when they made a 
new growth under favorable circumstances, they 
might have a quite different appearance. But they 
are now making that new growth, and it comes 
out quite white and woolly, while the original 
Rebecca is of a beautiful bright green. A few weeks 
more will prove them fully. 
I hope that this may attract the attention of 
those in possession of the Rebecca, that they may 
make comparisons, and if there be a spurious 
Rebecca, let us know it, that its multiplication and 
spread may be arrested. 1 cannot believe that it 
is a wilful imposition on the part of the gentleman 
who sent them out, but ho may himself have been 
deceived. For his sake I sincerely hope they are 
genuine; but I cannot sell one until they are 
thoroughly proved. I am buying and testing all 
the new and good varieties, as fast as I can, and 
have no objection to paying three or five dollars 
each for a genuine and good article; but have a 
decided objection to paying even one dollar for a 
thing we do not want Josiah Salter. 
Rochester, N. Y., May, 1808. 
THE ROSE SLUG. 
In reply to inquiries of Liubie, of Kt Johnsville, 
N. Y., on the subject of tho worms that often in¬ 
fest rose bushes, I will state my experience in 
checking their ravages. Last season we found our 
rose bushes completely covered with them. The 
first evening, about sunset, we sifted dry ashes over 
them and let them remain until next evening.— 
Having made good strong soap suds, by adding 
about one and a half pints of good common soft 
8 oap to four gallons of soft water, the day previ¬ 
ous, we then showered the bushes thoroughly for 
three successive evenings with the suds, and found 
it completely successful in destroying every slug, 
and our bushes improved rapidly after it We also 
find it beneficial to our rose bushes to apply a lit¬ 
tle leached ashes every spring and dig them in 
about the roots. We have also found our roses 
much improved in beauty and perfection by the 
frequent showering of the bushes with suds left 
from washing —applied in the spring while in leaf. 
—John Woodward, Hector, Schuyler Co., N. Y, 
1858, 
Tiie Rose Slug— A Sure Remedy if Applied in 
Season. — I have had no difficulty for many years 
in exterminating the Rose Slug, by dusting the 
leaves with slaked llmt while tho dew is on, but it 
must be done while the insect is small. Watch for 
their appearance, and dust a few times thoroughly 
upper and the under side, and you will have no 
more trouble with them. If the slug gets full 
grown the lime will not kill it 
Can you inform me anything about the Biscuit 
Polatol its quality, Ac.? I have a few for seed, 
and would like to know its worth. They look very 
fine. N. B. II all. 
Remarks. —Know nothing of it by that name. 
Potatoes of the same varieties have so many differ¬ 
ent names in different sections that we hardly feel 
safe to speak of any sort by name. It would he 
well to hold a Potato Convention in the fall where 
every variety should be exhibited, and a common 
name agreed upon for each. 
The Apfi.e Bark Louse. —In a late number of 
the Rural, John McCune, of Auburn, Indiana, 
awakes inquiry in regard to an insect, denominated 
the apple bark louse, and painting is given as a 
remedy. I now send you a remedy, which I think 
better, with nluch less trouble. It is this:—Dust 
down the trees with dry ashes, when the trees are 
wet—a foggy misty day is the most favorable time. 
A little care must he taken not to throw much on 
the leaves, as it would kill them. It is better to 
apply the remedy in the spring before the trees are 
leaved out It will also clear the trees of moss, 
and give them a healthy appearance. The reme¬ 
dy is effectual. Try it—S. W. Luce, Charlotte, 
Chant. Co., N. Y., 1858. 
Tan Bark for Cranberries.—I wish to know 
whether hemlock tan bark used as a top dressing 
upon a sod regularly prepared as previously de¬ 
scribed, would answer the purpose on a cranberry 
sod for subduing the weeds without any injury to 
the plants. f. n. l. 
Remarks.—T he hark would keep down the weeds 
if thick enough, but would have to he pretty thick 
in some marshy places where we have planted the 
cranberry. Although we cannot speak from expe¬ 
rience, we do not think the bark would injure the 
plants. 
CAKES, PUDDING, YEAST, &c. 
Farmer’s Rice. — Beat one egg very light, and 
add to it as much flour as it will moisten. Rub 
through your hands until the flour is in line dry 
lumps, like bread crumbs. Put oh a quart of milk 
to boil and when boiling stir iu as much of this 
flour as will thicken it. This will mould nicely.— 
A teaspoonful of salt added to the egg after heat¬ 
ing, will improve the flavor. To be eaten with 
sugar and butter, or fresh cream. 
Poverty Cake.— 1 egg; 2 cups sugar; i cup 
butter; 1 cup milk; 2 teaspoons cream of tartar; 
1 of soda; 3 cups flour—spice to taste. 
Hop Yeast.— 1 handful hops; 3 large potatoes; 
3 tablespoons flour. Steep the hops iu two quarts 
boiling water. Boil and peel the potatoes, and rub 
them together with the flour, through a colander. 
Strain and pour the water upon the other ingre¬ 
dients, and when cool enough, stir in one or two 
cups yeast as convenient. Let it rise, and when 
light add £ cup each of sugar and salt, and bottle 
for use. Shake well before using. One cup is suf¬ 
ficient for two common sized loaves. If this recipe 
has ever been in the Rural, it has escaped my no¬ 
tice, which is quite possible. Try it however, and 
if you do not say it is good, you are no judge of 
bread. 
Will any one give information through the Ru¬ 
ral, how to color cochineal scarlet?—S., North 
Bridgewater, Mass., May, 1858. 
CAKES, COOKIES, FARMERS’ PUDDING, &c. 
Good Cake.— 1 coffee cup of sugar; 1 of butter; 
4 eggs; .) teaspoonful of saleratus; 3 tablespoon¬ 
fuls of milk; 3 cups of flour. 
Cookies.— 1 egg; 2 teacups of sugar; 1 i of but¬ 
ter; \ teacup of sour milk; 1 teaspoonful of sale¬ 
ratus; a little nutmeg. 
Farmers’ Pudding.—M ake a thick batter of sour 
cream, wheat flour, salt and saleratus; cover the 
bottom of a baking pan with part of tho batter— 
fill the pan nearly full of sliced apples or any kind 
of fruit green or dried — cover the fruit with bat¬ 
ter and bake until it is done—half or three-qnarters 
of an hour is generally sufficient If dried fruit is 
used it should first he soaked or stewed. Eat with 
maple molasses, sugar and cream, or any sauce 
you like. 
“ Fi.ummadiddle.—T he component parts of this 
(says Harpers’ Magazine,) are stale bread, pork 
fat molasses, water, cinnamon, allspice and cloves. 
This is a kind of mush baked in the oven and 
placed upon the table hot and brown. It is a holi¬ 
day mess for fishermen who lick their chops at the 
very mention of its uneuphonious name. Hunger 
is the best sauce.”—J. M., Medina, N. Y., 1858. 4 
Elderberry Pies.—A s others are contributing 
recipes for nice eatables here is one for making 
good pies of elderberries. They may be used either 
fresh or dried. Line the plate or tin with good 
crust, lay in as many berries, as you would currant? 
—put in a large quantity of sugar or molasses, at 
least a teacup of sugar to a square tin. Many peo¬ 
ple think, because they are not a sour berry, they 
do not need much sweetening, hut if considerable 
is not used, they will be insipid. Sprinkle just 
flour enough over them to thicken the syrup a lit¬ 
tle, but not enough to make it like dough. Cover 
with crust and hake. If dried berries are used, let 
them be washed clean, then put to soak over night 
and stewed slowly in the morning in the same wa¬ 
ter in which they were soaked. Use the same as 
fresh berries. No currants are needed with them. 
— Leila. 
Sewing Machines.—H aving seen advertisements 
of various Sewing Machines in the papers, I want 
to know which is the best and cheapest; also 
whether a machine can he obtained for $15 that will 
do all kinds of family sewing, and be durable?— 
Please answer the above through the Rural.—L. 
P., Centerville, 1858. 
WnEKLEH & Wilson’s and Grover A Baker’s 
are the best machines, for family sewing, in use.— 
We cannot say as to the cheap machines, but from 
what we have heard and read, cannot commend 
them. We shall he glad to hear from any disin¬ 
terested person qualified to give an opinion on the 
subject Our opinion is that the best is the cheapest, 
without figuring first cost—E d. 
Pound Cake.—H aving noticed in yonr paper of 
March 27th, a request for a recipe for Pound Cake, 
I send yon mine, which I know to be good. 1 B>. 
of flour; 1 of sugar; 1 of butter; 8 eggs; 1 tea- 
spoonful of essence of lemon or rose-water. Beat 
the butter to a cream; beat the eggs and sugar to¬ 
gether; then add them, with the flour to the butter. 
Continue beating the mixture until the oven is 
ready, and bake in a quick oven.—A Country 
Cook, Farmingdale, L. /., 1858. 
Patent Beer.—T ake a three gallon cask fitted 
with a faucit, put in two quarts molasses, one pint 
yeast, and fill with soft water. Shake it well and 
leave in a warm place for 24 honrs, then draw off 
for use. It will remain good but a short time.—C. 
Smith, Binghamton, N. Y, 1858. 
Suet Pudding. —Pint of Indian meal; scald it, 
then thin with sweet milk; add a tea-cup of chop¬ 
ped suet; 2 tablepoonfuls of molasses; 1 egg; 1 
Bmall teaspoon of saleratus; nutmeg, salt. Bake 1 ‘ 
hours.—E. B. Phelps, Phelps, N. Y, 1858. 
Meal from Kino Philip Corn. — We are in¬ 
debted to J. Rapalje, for a hag of excellent meal 
made of King Philip Corn. The ladies pronounce 
it very superior, to which opinion wc have yielded 
a hearty assent on several occasions. 
How to Improve Soggy Potatoes.—A t this sea¬ 
son of the year, potatoes are very liable to he moist 
and soggy after boiling, and many a good dinner 
will be spoiled on account of the bad potatoes. A 
simple remedy for this is the following:—After tho 
potatoes are sufficiently boiled, and the skins taken 
off, place them in a dry cloth, and express the 
moisture by a slight wringing; they will then ap¬ 
pear mealy, and taste as well as the best Hiberni¬ 
ans.— Scientific American. 
