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SEPT. 11. 
MOORE’S RUR.IL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
295 
GOOD CULTURE. 
It is often remarked by writers on agriculture 
and horticulture, that a certain tree or plant re¬ 
quires good culture, or when giving the product of 
a field or tree, to state these received, or did not 
receive, good culture. It has been said lately, by 
those who have written on the culture of dwarf 
pears, that we cannot hope to succeed without good 
culture. This is rather indefinite, and a good 
many readers are troubled to know just what they 
must do to come up to this mark. We shall not 
attempt to decide this matter, but will simply give 
a few remarks, that will answer one or two ques¬ 
tions asked by correspondents. Trees and plants 
require different treatment, and what would be 
good treatment for one, would be very improper 
for others. As a general rule, however, we 
consider good culture for dwarf trees, and in¬ 
deed, all newly planted trees, to be just about 
such treatment as any good farmer would give his 
corn, if lia intended to raise a first rate crop. Land 
rich enough and dry enough to raise corn well, is 
suited, as a general thing, to the growing of young 
trees of most kinds, and the same culture that will 
insure a premium crop of corn, will insure the 
health and rapid growth of all young trees. This 
is all the good culture that young trees require, and 
no one should think of making them get along 
with less. 
THE EDITOR OF THE HORTICULTURIST. 
In the September number of the Horticulturist, 
the very funny editor, John Jay Smith, gives an¬ 
other page on the curious production mentioned 
by a correspondent of the Rural, about a year 
ago, and to which that journal has before devoted 
some space. We suppose the article was intended 
for wit, but of this we are not certain, nor have 
we found any one who could give a very confident 
guess on this point. So, to give our readers a 
chance to exercise their ingenuity, we copy a few 
sentences, as a kind of riddle, to be guessed out, 
—a specimen of the whole page, and of the acu¬ 
men of this exceedingly smart editor. 
Have you any idea of the hardness of the shell of the 
hybrid? Could you crack it with your teeth, like a soft 
shelled almond? Is it likely to be much in vogue “ for 
market purposes?” How does it taste with your roasted 
goose 7 Would the branches be better than birch for the 
little boys who don’t “promise well?” or could they be 
turned to advantage to smoke 7 
We are not willing such a desperate attempt at 
wit, or something (?) Bhould be confined to the few 
readers of the Horticulturist, so we give the 
choicest specimens the benefit of our extended 
circulation. By the by, the editor ha3been travel¬ 
ing, in pursuit of knowledge, we suppose, and visit 
ed Niagara Falls. Speaking of the high water of 
the lakes, he says, in the leader in the September 
number: 
The Rapids of Niagara, the Fall, the Whirlpool, and 
the entire St. Lawrence, including the Rapids, all exhibit 
evidence of an unwonted volume of water. This has 
not been without its effects. A huge rock, breaking the 
former continuity of surfacs of the American Fall, tum¬ 
bled into the abyss below with thundering noise the first 
night of our arrival. 
It was to be expected that some great convul 
sion of nature would take place on the “first night 
of our arrival,” of course, but whoever heard of 
the “Rapids of Niagara, the Fall, the Whirlpool 
and the entire St Lawrence” being so closely con¬ 
nected before. We recommend our editorial 
brother to the Society for the Promotion of Use¬ 
ful Knowledge. Won’t somebody give him a Pri 
mary Geography, so that he may learn more about 
the Falls and the St Lawrence river, and a Testa¬ 
ment, where he can read about “motes” and 
“ beams?” 
Insects on the Oleander. — I have a large, 
thrify Oleander, but nearly all of the leaves and 
parts of the trunk and branches are covered with 
an excresence, like the sample I send you in this 
note. What is the cause, and what can I do to 
remove them, and prevent their formation? I fear 
they will injure the plant. If you can give me 
any information on the subject, you will confer 
favor on a subscriber.— Mrs. M. C. Van Dusen 
Oak Orchard, N. Y., 1858. 
Remarks. —What you call an excresence, caver 
ing the leaves and branches of your Oleander, is 
an insect called the Scale Insect ( Coccus, Testubo,) 
or Turtle Scale. The large brown scales, which 
adhere to the specimen leaf sent, are female in¬ 
sects; the male insects are much smaller and fur¬ 
nished with wings, and do not attach themselves to 
the leaf like the females, and are so small that it 
requires a good a magnifier to distinguish them, 
as they move about quite rapidly, and when seen 
appear like small gnats. The female, when about 
hatching its eggs, is covered with a fine white 
wool, resembling spots of the finest cotton wool. 
This insect is very injurious to many kinds of 
green-house plants, and should be eradicated as 
soon as its presence is detected. The best way to 
destroy them is to take a hard brush and dip it in 
soft soap and water, and brush the leaves and 
branches thoroughly. This will displace the in¬ 
sect and the leaves and branches will be compara¬ 
tively smooth and clean. 
Summer Apples. —Permit me to inquire through 
your valuable paper what kinds of summer and 
fall apples you would plant in an orchard for mar¬ 
ket that would fill up the space between the Sweet 
Bough and Early Harvest and Fall Pippin? I 
would also inquire of you or your correspondents 
concerning a squash known as the Low Dutch 
Squash, — size and shape about like the cocoanut; 
color dark-green, striped with yellow. I have seen 
enormous crops of these squashes raised for cattle 
when a boy, but since commencing business for 
myself I have been unable to procure the seed.— 
E. D. J., Walworth, Aug., 1858. 
Remarks. —Following the Early Harvest is the 
Early Joe, an excellent apple, and good bearer; 
the Red Astracan, a beautiful fruit, but a little too 
acid to please some, and very productive. The 
American Summer Pearmain, the Early Strawberry, 
and the Holland Pippin, all coming in before the 
Fall Pippin, will give you sufficient variety. We 
know nothing of the squash named. 
We introduce to the attention of our readers a 
vegetable used on the Continent of Europe, and 
said to be a very good substitute for Celery. In¬ 
deed, those who are accustomed to it inform us 
that after a little use it is preferred by almost all. 
We presume it will grow well in this climate, and 
we shall make an effort to procure seed and test it 
next season. The following description is from 
the London Gardeners' Chronicle: 
“In old books on gardening we occasionally find 
directions for the cultivation of vegetables that are 
either little known or discarded altogether from 
our kitchen gardens of the present day. Among 
these may be mentioned the dwarf variety of Fen¬ 
nel, called Fenouil d’ltalie by the French, and 
Finochio by the Italians, of which we lately had an 
opportunity of seeing some beautiful specimens 
that were sent for examination to the Horticultural 
Society by M. Ludovico Samoiiini, 95 Eccleston 
Square, who has the merit of practically showing 
us that this salad plant may be as successfully cul¬ 
tivated here as in Italy. 
The importance of Finochio in some parts of 
Europe may be gathered from the fact that at Na¬ 
ples and throughout the Roman States, and even 
towards Venice, it is so generally used that one 
cannot go a step without seeing it, — indeed, no 
middle class table is without it from January till 
June. During that time it would appear to occupy 
the same place among Italian vegetables that Cel¬ 
ery does with us throughout the autumn and win¬ 
ter months, and in order to supply the great demand 
there is for it, a larger extent of ground is occupied 
by this plant alone than by almost any other crop. 
Finochio, however, must on no account be con¬ 
founded with Sweet Fennel, often called Italian 
Fennel, which is little different from the common 
sort 
According to Phlip Miller, Finochio is sup¬ 
posed to have been originally brought from the 
Azorean Islands, and in his time was only to be 
found in a few English gardens, owing partly to 
the difficulty of saving its seed, or of obtaining 
good seed from Italy. Although known by name 
to some of our English gardeners, we question 
whether one in a hundred has ever seen it cultiva¬ 
ted, or could tell us what it is like, excepting, per¬ 
haps, that it was a plant resembling Fennel. It is, 
however, very distinct from the common Fennel, 
seldom exceeding 18 inches in height, and charac¬ 
terized by a remarkable property in the leaf stalks 
to become, as it were, gouty close to the root and 
swell to a considerable thickness. By means of 
earthing up and blanching this thickened part an 
esculent is obtained which measures, on an aver¬ 
age, 4 or 5 inches in breadth, and about 2 inches in 
thickness, and when fully matured is found to be 
perfectly white, fleshy and tender. 
The mode of treatment recommended for Fino¬ 
chio in order to keep up a succession is to sow a 
small portion of seed once a month from March to 
July, in rows a foot or 16 inches apart. It is neces¬ 
sary to have several sowings, as the plants are apt 
to run to flower and the stalks become thready and 
hard. Water must be given occasionally, and the 
plants thinned in the rows so as to stand 8 or 9 
inches from one another. As soon as the leaf 
stalks begin to swell they must be earthed up and 
remain until fit for use. 
On the Continent the stems are eaten raw in 
slices like young Artichokes, and generally with¬ 
out seasoning, but to have Finochio in perfection it 
is recommended to be dressed as a cold salad with 
oil, vinegar and pepper, and then according to M. 
Samorini, it is “ most delicieux.” In Italy it is 
much in request for garnishing ragouts, fowl, or 
joints, in white sauce with macaroni, for which pur¬ 
pose it is boiled first, in order to prepare it for the 
macaroni. Another mode of dressing it is to put 
a little butter in the bottom of a stew-pan, then 
some Finochio already boiled and cut up in slices, 
salt and pepper it lightly, then sprinkle with grat¬ 
ed Parmesan cheese and small pieces of Butter 
until the stew-pan is nearly full. 
Whether Finochio will ever be worth cultivating 
in this country is a question we will not venture to 
answer. To us its taste is too much like that of 
Anise to be pleasant. Our object in making th8 
preceding remarks is chiefly for the purpose of re¬ 
cording the fact that Finochio is capable of being 
grown in England without difficulty, and those who 
desire it and will only take the trouble to procure 
good seed from the Continent (the seed saved in 
this country being apt to degenerate) may hope to 
see Finochio attain a degree of excellence under 
English treatment far surpassing what it has ever 
reached even in Italy.” 
As our summer climate is more like that of Italy 
than England, may we hope to succeed finely with 
this vegetable? Our seedsmen would do well to 
import some of the seed. The seedsmen of this 
country, we are sorry to say, are far behind the 
nurserymen in this kind of enterprise. 
OREGON—SOIL AND PRODUCTIONS. 
WnAT SHALL WE DO WITH OUR CAULIFLOWER? 
—We have planted, transplanted, weeded and hoed 
them according to directions, until a single plant 
will fill a good sized tub, and still they are only 
plants—no head, scarcely any signs of one. It is 
almost fall; our cabbage is headed and eatable, 
and now, what farther shall we do for our cauli 
flower? I have read that they would head very 
well in the cellar, or under a shed, but how? cer 
tainly not by pulling them up and merely laying 
them under the shed, or in the cellar. Or, must 
we build a shelter over them as they stand, or 
put soil in the cellar in which to insert the roots 
—Mrs. E. M. C. 
Remarks. —Cauliflower, particularly the late 
kinds, will form the head or flower much better 
during the cool, damp weather of autumn than in 
the heat of summer. If the fall should be dry, 
water your plants as often as you see the leaves 
drooping, and most of them may form heads du¬ 
ring this and the next month. Before frost pull 
all that have not made heads and stand them erect 
on the cellar bottom, covering the roots with a 
little earth, or sand. In such a situation we have 
known heads to form quite freely. The only va¬ 
riety of cauliflower, however, well adapted to this 
climate, that we are acquainted with, is the Early 
Paris. The first seed of that variety that came to 
this country was sent us by L. Yilmorin, of Paris, 
and it succeeded so well that we have imported it 
almost every season since. Nine out of every ten 
plants will form good heads with the same care 
given to cabbage. We distributed this seed among 
the vegetable gardeners here, and induced some 
of our seedsmen to import it. The result is that 
now our market is well supplied with this delicious 
vegetable, while a few years ago a decent cauli¬ 
flower could not be obtained for its weight in gold. 
Eds. Rural:— The soil of Oregon embraces as 
large a variety, perhaps, as that of any State in 
the Union. In some places, along the rivers and 
following up small water courses to whereJhere 
has been a lake in former centuries, the soil is of 
a dark, vegetable make, resembling very much the 
bottom lands of the Connecticut. The prairies, 
which are by far the largest part of the Willmaette 
River Valley, are of a black loamy nature, some¬ 
times the clay predominating, and at other times 
the larger part being vegetable mould. Another 
large part of this valley, embracing the slopes of 
the mountains and nearly all the hilly portion, is 
a reddish clay. All of these different soils are 
good for wheat, oats, corn, potatoes, carrots, 
turnips, cabbage, beans, peas, and every other 
variety of grain and vegetable that is grown in the 
United States. It has been supposed that Indian 
corn and broom corn would not grow well here. 
This, however, is given up. Thorough, deep cul- j 
ture, will bring large and remunerative crops of 
corn, as good as can be raised in any but the very 
best corn growing States. I have seen bushels of 
corn in the cribs of our farmers of as long, large 
and thrifty looking ears, as I ever saw in the State 
of New York. Broom corn will grow well, but it 
is not as good as that raised in the Mohawk and 
Connecticut Valleys. The brush is often shorter, 
and of a much coarser texture. 
Fruits.— Almost all kinds of fruit which can be 
raised in the Genesee Valley, grow here with great 
rapidity, and we have thought that the trees would 
be less likely to be killed by frosts, but the last 
year has been very fatal to various kinds of fruit 
Many kinds of apples, pears, plums, and cherries 
have been killed. While this is the case with 
many trees,—orchards on flat, watery ground, 
suffering severely—others have not suffered, and I 
think I can safely say, judging from accounts from 
the East, that we have had less trial in this matter 
than others. Some are discouraged also, in their 
efforts to raise cherries and pears from yearly 
losses, especially cherries; but others are ex 
pending hundreds of dollars in setting out young 
pear orchards, and many believe that cherries will 
grow well, if we can only get the right kind of 
stocks to graft on; most of those that have died 
being on the wild, bitter cherry of this coast. 
In answer to those that have written, asking in 
formation, I would say that our nurseries embrace 
all the kinds of apples, pears, plums, cherries, 
peaches, apricots, nectarines, currants, goose¬ 
berries, raspberries, strawberries, and blackberries, 
that have been proved by our eastern nurserymen 
long enough to become of established good repm 
tation. No one coming to this country, need 
bring with him scions of any of the standard 
varieties of Downino, Barry, or Thomas. They 
are all here. Our enterprising nurserymen have 
ANSWERS TO INQUIRIES. 
Thankful for the favors received through the 
Domestic Column of the Rural, I am willing to con¬ 
tribute my mite for the benefit of others. First, 
in reply to “Amelia,” I make good and light 
dumplings just as I would cream biscuit, that is, 
take, from the cream jar, one pint good cream; 
teaspoon salt, and a teaspoon saleratus; mix quick, 
divide in eight or ten equal parts, roll out and 
fold in your fruit—if apples, the quarters of one 
apple in each part. Now as to cooking them. 
They should be steamed or baked in order to be 
digestible. If boiled, tie each one separately in 
a cloth, tightly, allowing plenty of room for 
swelling. 
I will tell you a nice way to starch linen. Dis¬ 
solve two ounces refined gum arabic in one pint 
boiling water, when it has settled pour off in a 
bottle. When you make starch, put one table¬ 
spoonful of this to a pint of starch, then pass 
quickly, two or three times through, a clean sperm 
candle end, while the starch is hot. 
Mrs. Nick.— The following preparation is the 
best I have ever seen tried for salting cucumbers, 
green tomatoes, &c. The salt may be soaked out 
when wanted for use in two days, if kept in warm 
water, and I have had them keep well in this brine 
two years. For one barrel pickles, dissolve 20 lbs. 
salt in cold water; £ lb. saltpetre, 2 ozs. alum, in 
boiling water, put them together, with sufficient 
water to cover them. m. e. r. 
Palmyra, N. Y., 1858. 
ELDERBERRY WINE-INQUIRY. 
Best Time for Planting, &c. —If not too much 
trouble, please answer the following questions:— 
What is the best time for setting out fruit trees 
apple, peach and pear? What would be a good 
selection for apples, 6 varieties; peach, 3 varieties; 
pear, 2 varieties? What is the best time for setting 
evergreens and shrubbery? Give a selection of 
eight trees of the most hardy varieties suitable for 
a lawn?—J. R. L., Hickory, Pa., 1858. 
Remarks. —We like fall planting best in this sec 
tion. In colder localities where trees sometimes 
are iEjured in the winter, we would prefer the 
spring, and if trees were obtained in the fall they 
should be “ heeled in.” It would be pretty difficult 
for us to decide what varieties to select were we 
confined to so few. We can give a number of 
excellent sorts. Apples— Early Harvest, Early Joo, 
Fall Pippin, Rhode Island Greening, Spitzenburgh. 
Peaches —Early York, Crawford’s Early, Crawford’s 
Late. Pears — Bartlett, Louise Bonne de Jersey. 
We would plant shrub3 in the fall where the cli¬ 
mate was favorable, but evergreens in the spring. 
The trees suitable for a lawn would depend upon 
its size. For a lawn of small extent the Mountain 
Ash, the family of Thorns the White Fringe, and 
similar small trees, and the taller growing shrubs 
should be selected. For grounds of more extent 
the American Elm, the Horse Chestnut, Silver and 
Sugar Maple, American Linden, Tulip Tree, Mag¬ 
nolia Acuminata, &c., may be planted. A few of 
the weeping trees and magnolias and evergreen 
trees should have a place in every lawn. 
Black Knot on Plum Trees.—I n this section of 
the country, the “ Black Knot,” or “Plum Wart,” 
is destroying our plum trees, and if, through your 
widely circulated paper, you will answer the follow¬ 
ing questions, it will be the means of doing a great 
deal of good. The questions in reference are 
these:—1st. What is the cause of Knot? 2d. What 
is the preventive? 3d. What are the cures or reme 
dies?—T. T. S., Dansville, Liv. Co, N. Y., 1858. 
Remarks.— 1. The cause is not known. 2. Pre¬ 
ventive the same. 3. Cut away the limb as soon 
as evidence of the wart is seen. If it appears on 
large limbs, the knot may be cut away without 
destroying the limb. A friend who has been quite 
successful in combating this disease, after cutting 
out the knot, washes the wound with strong brine, 
which arrests it in most cases. 
spared no reasonable pains to procure all, by way 
of variety in fruit, that wo could ask for. Even 
the taste of an epicure could be gratified, if such 
a thing is possible. I think I can safely say that 
the people of Oregon, as a body, know more about 
fruit than the people of any other portion of the 
Union. They have studied the character, habits, 
and wants of a fruit orchard, so that the work of 
production is done quicker and better than in 
any of the States. Sometimes you will find four 
or five of the standard fruit books on a farmer' 
table, and they are not useless appendages, but 
well read, bearing the marks of having been 
searched through and through. Tell a man you 
will give him eight or ten dollars per bushel for 
all apples he can raise, and you place before him 
the strongest stimulus to energy and perseverance 
in pushing forward his orchard in the shortest 
possible time. This has been the price for the 
five years I have been in Oregon. I do not, there¬ 
fore, boast of any superior capacity for the people, 
when I say what I have of their knowledge of fruit¬ 
growing. The farmers of any State would have 
searched for, and obtained a like knowledge and 
success, with the same inducements. 
The question has been asked me, what part of 
Oregon is best adapted to fruit growing? To this 
I answer,—every part, north and south, hill and 
valley, on prairie land and timber, wherever there 
is dry land, and soil enough for the roots, the trees 
will grow, if you will cultivate the land and give 
the trees a proper chance. Four years ago this 
last spring, I set out a small orchard of yearling 
trees before the ground had been plowed at all; 
now some of the trees measure sixteen feet thro’ 
the top from tip to tip of limbs. No one coming 
to Oregon to engage in the fruit-growing business, 
need wait a single year before he starts his or 
chard. If he arrives in the fall, he may purchase 
his land in most of the farming districts, for about 
five dollars per acre, put in the plow at once, and 
before spring comes have it fenced and his orchard 
growing. Any quantity of good healthy trees 
may be had at $25 per hundred. 
This whole country is very healthy, and the 
people generally look fresh and robust. We have 
innumerable springs gushing out of our hills and 
mountains, and wells of pure soft water may be 
found at almost every man’s door, I have never 
seen a marshy piece of land in this whole country. 
That terrible miasmatic generator of Michigan 
and other Western States, which makes so many 
pale faces for the new settlers, has not yet crossed 
the Rocky mountains. Our diseases are mostly of 
the New England stamp, though the country i 
not yet a 3 consumptive. Some, however, think it 
will be, when it becomes older. I have thus en 
deavored to answer every inquiry which has been 
made of me by letter. If anything further is de 
sired, I will be happy to inform your readers 
through the Rural. 0. Dickinson. 
Salem, Oregon Territory, 1858. 
Eds. Rural:— Having noticed.an inquiry in last 
week’s New-Yorker, for a recipe for Elderberry 
Wine, I send one, and can recommend it as being 
very nice. Pick the stems from the berries, to one 
quart of berries add one quart of water, boil five 
minutes, strain out the juice and add one pound 
of sugar to each quart of juice. Boil the mixture 
and skim it, then strain it in clean stone jars— 
toast some bread, spread yeast on both sides, and 
lay about half a slice carefully on top of the liquor 
when it is nearly cold. Remove the bread in two 
or three days. When it has done fermenting, put 
it in a keg—put ginger and cloves in a bag and 
Bink in the wine—remove the bags in four or five 
weeks. To nine gallons of liquor, I put one tea¬ 
cup of ginger and one of cloves. In January, 
bottle it up and keep in a dry cool place—do not 
fill the bottles full, as they are apt to burst. It is 
not really nice until mid-summer. I made a quan¬ 
tity last August and it is now splendid. I consider 
the medicinal properties it contains very excellent. 
Can any of the lady readers of the Rural tell 
me how to preserve lemons, fresh and nice, through 
the winter. I have kept them in dry sand, also 
wrapped them separately in papers, but they would 
become dry and hard, or else mould. m. 
Oak Orchard, N. Y., 1858. 
HOW TO MAKE PICKLES. 
Messrs. Eds.: —Mr3. Nick asks through the col- 
ums of the Rural for a recipe for making pickles. 
Aside to you, Messrs. Editors, do you think “ Old 
Nick” has a wife? If so, is it possible she may be 
the same? If you think so, please don’t let her 
know what I write, I would not like to gratify her. 
For the rest of your readers, think I have one that 
will suit the most fastidious. Have some made 
after it now as good as when made last summer. 
Take ripe cucumbers, pare them—cut length¬ 
wise—scrape out the inside, and put them in weak 
brine, three or four days. To two quarts vinegar, 
put four pounds of sugar; one grated nutmeg; a 
small bunch cinnamon, and a few cloves. Press 
the brine out of them—rinse in cold water, and 
boil in the vinegar and spices until tender and 
transparent. Lay them carefully in a jar or earth¬ 
en dish and pour the vinegar over them — keep 
closely covered, and I think you will have as good 
pickles as you can desire. Eugenia. 
■Windsor, N. Y,, 1858. 
Roses, &c. —S. T., Sherman, Ohio. —Soapsuds and 
wood-ashes will be good for your peach trees. If 
unleached, don’t allow them to come in contact 
with the bark. For the roses, have the soil deep, 
and good, and if not naturally so, take out the 
poor soil and replace it with better. Manure with 
well-rotted stable manure. 
Victoria Rhubarb.—A year ago this spring, 
obtained a root of rhubarb, called the “ Victoria 
Rhubarb,” which I transplanted in my garden, and 
I now find that it is superior to any rhubarb that I 
ever tried. The leaves are three feet across when 
full grown, and the stalks are twice as large as the 
common kind, have a good tart and also are finer 
grained, which, of course, makes better sauce and 
pies for the table use than the common rhubarb.— 
Perhaps some of the readers of the Rural have 
the same kind, or something better; if so, let us 
hear from them.—JL B. Lawrence, Wayne, Ken. 
Co., Me., 1858. 
“ Brandy and Salt ” for Inflammation.— In 
reply to to “ A Subscriber,” I would say, (as the 
case appears to require external application only,) 
put into the best French brandy, rather more salt 
than it will dissolve, so that after being well Bhaken 
a little may remain at the bottom. Let it stand 
until it has become perfectly clear. A portion of 
the liquid should then be poured off' and a piece 
of soft rag, wet with the lotion, wrapped round 
the diseased part—this should not be removed, but 
kept constantly wet by laying on other cloths satu¬ 
rated with the mixture. If the very best brandy 
cannot be procured, alcohol will be a good substi¬ 
tute. It is, with confidence, recommended for in¬ 
flammation only. It may at first appear to irritate, 
but should be persevered in.— A Mother, Stafford, 
N. Y, 1858. 
- - - ■■ ■■ 
To Destroy Ants.— Having noticed an inquiry 
in the Rural for destroying ants, I would say that 
a strong solution of chloride of lime, sprinkled 
about the jdaces where they frequent, we have 
found an effectual remedy for both the red and 
black ant As an experiment, I sprinkled some of 
this solution on an ant hill, long inhabited by 
black ants, and in a few days I found that the 
whole colony had left for parts unknown.— Ellen, 
Sweden, N. Y., 1858. 
Tomato Catsup.— Take J bushel tomatoes, scald 
them and press them through a common Beive— 
boil down one-half, then add 2 tablespoons salt; 1 
of black pepper; 1 spoonful of Cayenne pepper; £ 
do. of cloves; £ cinnamon; and £ of mace. Mix 
well and add 1 teacupful of vinegar. Bottle, seal 
and set in a cool place. Preserved in this way 
they retain their natural flavor.— Piiil. A. Port, 
Rochester, N. Y., 1858. 
Salt-Rheum Ointment.— One ft. lard; 1 ft. tar; 
1 oz. palm oil; 1 oz. rosin; 1 gallon spring or rain 
water. Boil three hours and let settle twenty-four 
—scum off the top and use freely night and mom. 
ing. If the eyes are affected, wash in the water 
that boiled the ointment four weeks for a cure. 
This recipe sold for twenty-five dollars.—J. A. P,, 
Coming, N. Y., 1858. 
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