OCT. 30 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER, 
351 
PROFITS OF FRUIT CULTURE. 
Below we give an article from one of the most 
experienced pear growers in Western New York. 
Reports from experienced growers we like to pub¬ 
lish whether encouraging or otherwise. We want 
the truth, the whole truth, and shall give nothing 
but the truth so far as we are able to judge. 
Hovey’s Magazine objects to some of the statements 
of extraordinary profits in certain cases, in Presi¬ 
dent Wilder’s Address, and in our own and other 
journals, and compares it with the mulberry and 
other excitements, using the following language: 
“All are familiar with the oft-repeated accounts 
of immense profits to be realized from the success¬ 
ful culture of various fruits and plants. Not many 
years ago, the growth of the mulberry and the 
raising of silk-worms throughout the United States 
was to enrich every individual who engaged in the 
work; and very recently the growth of the sugar 
cane was to afford similar remuneration to all who 
raised this important agricultural product. The 
profits of grape culture in the West have been 
rated at the most extravagant Bums per acre; and 
the culture of the raspberry for the New York mar¬ 
ket has yielded immense results. But all these and 
many other garden products have failed to satisfy 
the desire of many of those who have engaged in 
their culture with a view to the accumulation of a 
rapid fortune, and they have become quite as much, 
if not more, neglected than if no such fabulous 
statements had ever been made. It has been dis¬ 
covered that there was no truth whatever in these 
extravagant stories. * * * * * 
That there are instances where great results have 
been obtained, we do not doubt; but we do deny 
that they form reliable data upon which cultivators 
may undertake the growth of fruit with the expec¬ 
tation of the same profit.” 
Now, it does appear to us that a man must have 
more assurance than ordinarily falls to the lot of 
one human being, and certainly more than is of any 
advantage to anybody, to call in question state¬ 
ments made upon the authority of honest and care¬ 
ful men, without any evidence of their incorrect¬ 
ness, just because they do not suit his fancy. Then, 
we have no sympathy with the idea that supposing 
the statements to be correct, it is unwise to make 
them public, because “it is not probable that one 
cultivator in a hundred would obtain the same re¬ 
sults.” If a farmer raises an extraordinary crop of 
corn or potatoes, or a fruit grower of apples or 
pears, by extra good culture, we see no object in 
concealing the fact for fear that others may be mis¬ 
led by expecting a similar crop with ordinary or 
poor culture. We publish such statements as an 
encouragement, and it never once entered our 
head that any one would be misled by them. We 
have too much confidence in the good sense of the 
people to suppose they would expect such results 
without similar treatment. Our Agricultural Socie¬ 
ties offer premiums for the largest crops, and pub¬ 
lish the awards in their transactions, for the pur¬ 
pose of inciting others to strive for like results, 
and the officers, no doubt will be surprised to learn 
that instead of doing good by this course, as they 
had supposed, they are perpetrating mischief, as 
“ it is not probable that one cultivator in a hun¬ 
dred would obtain the same results.” 
Mr. H. is very unfortunate in his allusion to the 
sugar cane. We never knew that its growth was 
promised “ to enrich every individual who engaged 
in ita culture.” The sugar cane has met the hopes 
and expectations of the most sanguine, we think. 
But very little syrup was made in this section last 
year. Now, hundreds and thousands of gallons are 
in process of manufacture. The cane has made a 
splendid growth, and yields bountifully as fine a 
syrup as any one can desire, and the seed in most 
cases is fully ripe. We have watched this matter 
from its first introduction, and we are now almost 
prepared to say what we have not said before, that 
it is a success. The farmers of the North can make 
their own syrup abundantly and cheaply, and of the 
very best quality. We have no sympathy with 
humbugs in Agriculture or Horticulture—condemn 
all we think merit condemnation — but we must 
say that the greatest humbugs of all are those who 
cry “ humbug ” at every new thing without a proper 
examination of its merits. Men cried “humbug” 
at the introduction of the cast-iron plow, and of 
reaping machines, and if the Irish potato had been 
introduced this year for the first time, thousands 
would have pronounced it a humbug. 
GROWING PEARS. 
Although much has been said about growing 
Dwarf Pears, and the failure and success thereof, 
permit me to state briefly some of my experience 
in relation thereto. The only trees I have in any 
considerable quantity, of one variety, of suitable 
age for bearing, consists of about 120 trees, on one- 
third of an acre of land, of the Duchess De An- 
gouleme variety, planted out seven years ago, and 
were then two years old. MoBt of the balance of 
my orchard, having been rebudded, is not yet in 
bearing. This one-third of an acre has borne pears 
to the value of over $400, as sold. My first sales 
were at $13 per barrel; second, $14 for first quality, 
and $10 for balance. Third, this year, when the 
crop is light, perhaps from the same reason that 
the crop of apples is light, my first quality sold for 
$25 per barrel; second quality $17; and third, con¬ 
sisting of pears blown off or prematurely ripened, 
$12 per barrel. 
I have grown beans and other crops enough on 
the same ground to pay the entire expense of cul¬ 
ture during the whole time, and the culture has 
been the Bame, as near as may be, that we usually 
give a crop of beans or potatoes; and at no time, 
previous to the last year, has there been applied 
over four wagon loads of manure per acre in any 
year, and the last year about twice that quantity, 
which I am satisfied is well repaid in the size and 
quality of the fruit. My best barrel this year num¬ 
bered 1G6 pears, averaging between 13 and 14 
ounces each, and the barrel of smallest contained 
314, while only one barrel contained over 241. A 
pear orchard of this kind, 10 by 16 feet, without any 
other crop on the ground, may be well cultivated 
at less than half the expense of a crop of corn or 
potatoes; for by going each way, occasionally, with 
a two-horse cultivator, very little remains to be 
done to leave it a finished job of clean culture. 
My trees are as vigorous and strong as any other 
fruit trees of same age, averaging about 12 to 15 
inches in circumference at the base, and making a 
yearly growth of 1$ to 4 feet. They are well short¬ 
ened back every year; and in this respect perhaps 
more than in any other, consists the difference be¬ 
tween my care of them and the care bestowed 
upon a large portion of the Dwarf Pear trees that 
have been planted during the last few years. 
With a choice of varieties which experience 
alone can enable us to make, with certainty of 
greatest succesp, and with well grown trees on the 
best of stocks, I am led to believe that after the 
trees have been set five or six years we may grow 
Dwarf Pears that are worth from $10 to $25 per 
barrel at less labor and expense, and with as much 
certainty of a crop, as we can potatoes, that are 
worth from 75 cents to $2 50 per barreL Let those 
who prefer to grow potatoes or grain crops ex¬ 
clusively, do so, but I apprehend that many are 
already beginning to anticipate better results from 
labor otherwise directed, and I have full confidence 
that they are not mistaken. T. G. Yeomans. 
Walworth, N. Y., Oct., 1858. 
ORCHARD HOUSES. 
It is well known to most of our readers, we sup¬ 
pose, that in England, peaches, nectarines and 
apricots, will not ripen if the trees are grown as 
standards, as they are usually grown with us. To 
ripen these fruits they are trained on brick walls, 
in the form of espaliers, and are kept pruned with 
the nicest care. This of course requires a great 
deal of labor, attention, and skill. Of late years, 
however, houses similar to grape houses, and called 
orchard houses, have been erected for growing these 
and other fruits, and have proved very successfuL 
The trees are kept a dwarf form, and are sometimes 
planted in borders and sometimes in pots. 
Above we give, from the London Gardener's 
Chronicle, a pretty specimen of one of these small 
trees, a nectarine, as it was received, growing in 
an eight inch pot, by its editor, from the house of 
Mr. Riveks. No houses have been erected in this 
country for growing fruit exclusively, that we have 
learned, but some gentlemen have grown trees in 
pots in their plant and grape houses. At the exhi¬ 
bition of the Genesee Valley Horticultural Society, 
early in July last, one of our amateurs exhibited a 
magnificent dish of peaches, grown on a young 
tree in his grape house. Before many years, or¬ 
chard houses will be as common as grape houses. 
FRUIT TREES-A CURIOSITY-BANKING UP. 
I nAVE an apple tree, set four or five years ago, 
which was completely girdled by the mice, winter 
before last, near the ground; nothing whatever 
has been done to it, but it is now alive, (Oct. 7th,) 
and has 18 Baldwin apples on it, of about medium 
size. No bark has formed on the girdled part, 
which is three or four inches wide, but the wood 
appears dry and dead at the surface. Verily that 
tree has pursued the path of duty and of useful¬ 
ness under difficulties and discouragements, and 
with a zeal and perseverance worthy of the great 
cause in which it is engaged. Take notice, I do 
not advocate mice nor their industrial pursuits in 
general or particular. I had rather have them in 
the corn crib than the orchard, for this is the only 
tree among 40 or 50 which received their special 
attention that either lived or has borne fruit 
Last fall I called upon my friend Lewis E. 
Smith, of Livonia, during his absence, and invited 
myself to a good dinner at his house. I noticed in 
particular the neat and proper manner in which he 
had banked up his young fruit trees, and I resolved 
that I would go home and build small pyramids 
round mine. I had some potatoes to dig first — 
some corn to husk — some fence to fix — some — 
winter and frost !— alas, poor trees, victims to a 
“convenient season.” No; luck was on my side, 
— spring came and the trees were safe,— the mice 
had been generous,—poor Smith had piled up his 
dirt for nothing—never mind it, Smith— just do the 
same thing this fall, and I will bear you company, 
corn or no corn, potatoes or no potatoes. Only 
think of it,—a long winter at the mercy of the 
mice—insatiate gnawers! — who for a little ques 
tionable bark, (as Carlyle would express it) make 
our palates void of luscious sweets for long years 
to come. Trust them not; they may have a turn of 
amiability now and then, but take them on the 
average, and their tender mercy is cruelty. Let 
them have no grass or rubbish near the tree to 
make nests of—but raise a mound of clean dirt 
about the trunk fifteen inches high and two feet 
across the base. 
You may think that you will tread down the 
snow hard around your trees and head off the ene¬ 
my in that way, and you may not do it, or you may 
have to do it several times. Shoveling up the 
earth, and shoveling it down again loosens the 
soil and helps you in the cultivation of the trees. 
A man pays the insurance company liberally to 
guarantee the safety of his house from fire — the 
mice do more damage to young trees than the 
fire does the houses in the rural districts, you can 
“insure ” your trees as cheap as you can your 
house, and in as safe a company. 
Farmers have made the cultivation of fruit inci¬ 
dental and secondary to their other business—sure 
to get more on hand than they can properly attend 
to, their fruit aud fruit trees are first to be neglected, 
aud last to be attended to; and yet the whole world 
may be challenged to show as great profit from any 
other branch of husbandry as from fruit growing. 
A square rod of ground, with a pear tree on it has 
been known to yield three hundred per cent, greater 
profit than any rod devoted to wheat, or corn, or 
potatoes since the world stood, and yet, forsooth, 
among farmers the pear tree is neglected, and for¬ 
gotten almost as much as God is in fashionable 
churches. Do not, my brethren, add to your other 
sins the destruction of any trees for the want of 
banking up, — do that the fore part of November 
h. t. n. 
WINE-MAKING. 
This subject is now receiving a good deal of at¬ 
tention. Almost every one with a little surplus of 
fruit, currants, raspberries, grapes, &c., is attempt¬ 
ing to make wine. This is a very simple matter, 
and yet from the number of inquiries we are con 
stantly receiving, it seems to be little understood by 
the people generally. The process, in brief, is to 
mash the fruit, press out the juice, which is placed 
in a cask where it will ferment, for about ten days, 
when it should be corked up. Grapes rich with 
sugar, like the Catawba, when well ripened, require 
no sugar, but many ether sorts of grapes, and 
most other fruit, will not make wine without 
sugar, nor will any grape unless well ripened. To 
place information on this subject fully before our 
readers, we give the following very complete 
article, written by John A. Warden, of Cincinnati, 
where wine-making is a business of importance, 
and originally published in Emery's Journal of 
Agriculture: 
Vintage. —The gathering of the grapes should 
not be commenced too early, an error into which 
many persons are often tempted. The process of 
ripening continues, in the more complete soften¬ 
ing of the pulp, and the formation of saccharine 
matter, after the coloring of the berries has given 
the appearance of maturity. Experienced vine 
dressers are becoming more careful to avoid hur¬ 
rying the vintage too early, aud find their advan¬ 
tage in the richer product of juice. The vintage 
is obtained by cutting the ripest bunches with a 
sharp knife, so as not to bruise nor crush the 
grapes, which are collected in baskets, and trans¬ 
ported to the press house, where they may be 
spread out upon shelves until a sufficient quantity 
is obtained for a pressing. Some persons, after 
allowing their grapes to become perfectly ripe, 
spread them, when gathered, upon well ventilated 
bins or trays, or upon straw, where they may 
evaporate the excess of water; and thus the must 
produced from them will be richer in saccharine 
matter. 
Sorting the grapes is necessary to the produc¬ 
tion of good wine. If, from want of care in gath¬ 
ering and transporting, any of the berries have 
been crushed, or even broken from the stems, they 
should be removed, unless the grapeB are to be 
immediately put upon the press. All green or 
imperfectly ripened grapes should also be re¬ 
moved before pressing, and great care should be 
taken to reject any! that have the bitter rot or 
other form of decay, as this seriously affects the 
future character of the wine. Some prepare the 
grapes for the press by stemming them, for which 
purpose a coarse sieve is used, upon which the 
bunches are placed and, nibbed from side to side 
with a piece of board, so that thje grapes are push¬ 
ed through and the stems retained. It is supposed, 
however, that the tannin of the stems ia of service 
to the wine. 
Mashing the grapes is considered a necessary 
operation, even where a large press is used. When 
practiced, it may be performed by a beater in a 
deep tub, or by a mill, consisting of double rollers, 
which crush the grapes as they are received from 
a hopper, as shown in the engraving. 
this country, though in some parts of Europe it is 
still pursued. The most perfect cleanliness should 
be observed in all the processes of wine making; 
and with this view the grapes are broken in a 
machine constructed for the purpose, or some¬ 
times passed through a cider mill, when the mashed 
grapes are either at once put upon the press, or 
allowed to lie in the vat for a longer or shorter 
time, according to the desire of the vine dresser 
to produce a light or high colored wine, as the 
coloring matter, which is in the skin, is most 
effectively obtained by its maceration in the juice. 
Sometimes the mashed grapes are even allowed to 
remain in the vat until they undergo fermentation, 
which is called “fermenting in the skins.” In ad¬ 
dition to other properties thus acquired, the wine 
is rougher as well as more highly colored. The 
austere wines of France and Spain are prepared in 
this way, and the process is allowed to go on until 
the froth and skins rise to the top and crack with 
the escape of the gases produced by fermentation, 
when the wine is drawn off from the lower part of 
the vat. 
The Press, from a wooden lever, with a coffee 
bag full of grapes as its fulcrum, has grown to be 
a grand affair, and is quite an expensive piece of 
apparatus. A perfect iron screw of 4 inches in 
diameter, is the means of obtaining power. This 
may be used in a strong frame like that of a cider 
or hay press, or, still better, standing alone on the 
platform of heavy timbers which are firmly bedded 
together. The screw is surrounded by a collar of 
tin, to screen it from tbe action of the grapes that 
are piled upon the platform, in a framework, with 
straw, or are retained in place by straw alone, as 
the cheese is formed of apple pomace for cider 
making. The sides of the cheese may be cut 
down two or three times, aDd the trimmings thrown 
on top, upon which the strong pieces of plank 
and blocks are placed to receive and equalize the 
action of the screw. Great power may be had with 
a lever applied to the follower of this sorew; and 
by some simple contrivances this has been much 
increased. The pomace is reduced to a dry, flaky 
mass, Btems and seeds, when the pressure has been 
well applied; and this is then called the “mare,” 
(cheese,) and may be wet aud mixed with the in¬ 
ferior grapes, and again subjected to pressure, to 
make vinegar; or the mare may be allowed to 
ferment, preparatory to the manufacture of brandy. 
It is frequently thrown away, however, or returned 
as manure to the vines. 
The must, or grape juice, iB conducted from the 
press by conduits, when the press is over the cel¬ 
lar, and led into the casks for fermentation. The 
cases should be perfectly clean, and the practice 
of “stumming,” or burning sulphur, is generally 
pursued. Paper is prepared by being dipped into 
the melted sulphur, and a small piece of this is 
burned within the cask for the purpose of fumiga¬ 
tion. The cask may be of any size, from that of a 
whiskey barrel up to a Heidelberg tun; but a con¬ 
siderable quantity, the result of one pressing, say 
300 or 400 gallons, is generally put into one cask. 
The common estimate is four gallons to a bushel 
of grapes. 
Fermentation commences soon after the must has 
been put into the casks, unless the cellar be very 
cold; for these casks should always be placed in a 
deep cellar, so as to keep up an equable and low 
temperature. Good ventilation should be estab¬ 
lished, and perfect cleanliness and purity of the 
wine cellar are absolutely necessary. The fermen¬ 
tation depends, however, upan the access of air 
at a temperature of 50° to G0° F., which, combining 
with the gluten present in the juice, changing the 
sugar into alcohol, and in the fermenting process 
throws off a large amount of extraneous solid 
matter, so that the wine is purified and becomes 
“fine.” There escapes at the same time, a large 
quantity of carbonic acid gas, the product of fer¬ 
mentation, and this enables us to regulate the 
force and rapidity of the process by an arrange¬ 
ment of the bung, which may be loosely put iD, or 
left open entirely; or it may be arranged so as to 
conduct the process under a graduated pressure 
by the use of the tube buDg opening under water, 
which is highly esteemed for this purpose. When 
used, the casks are not to be filled quite full, as 
some air must be present. The first fermentation 
is generally effected in a few days or weeks, and 
the “ wine,” as it is then called, gradually settles 
down to a clear liquid without any addition. No 
sugar, nor material of any kind, should be added 
to the must to make good wine, as all such addi¬ 
tions are considered adulterations; and no mix¬ 
tures of grape juice with added sugar and whiskey 
is worthy of the name of wine. 
The wine being cleared by this fermentation, 
may be racked off' into clean cssks, to separate it 
from the lees or settlings, and then may be trans¬ 
ported to market for the manufacture of champagne 
or dry wine, as desired; but it is not yet perfect 
wine, as it still contains the elements of fermenta¬ 
tion, and on the access of warm weather in the 
spring, will go through a second fermentation. 
This is supposed to be owing to the blossoming of 
the vines; but it is only a coincidence. The tem¬ 
perature at any season is the exciting cause. Until 
perfectly fermented, the wine should never be bot¬ 
tled, as the expansive force will break the glass. 
While in cask, the vessel should always be kept 
bung-full, so as to exclude the access of air; and 
for this purpose, at the time of racking the wine, 
reserve casks of small size are filled, from which 
smaller vessels the larger ones are supplied from 
time to time. 
Racking is not a necessary process. Where the 
wine may be allowed to stand undisturbed in the 
cellar, it may remain on its lees. But this process 
is a good way of separating it from the deposit; 
and when the liquid is turbid, so as to require the 
addition of materials to “fine” it, the racking is 
done to separate the wine from the substances 
that have fallen to the bottom in clarifying it. 
Fining .— In the process of transferring the liquid 
from one vessel to another there will be a good 
deal of exposure to the air, which not only allows 
the escape of eome of its aroma, but also tends to 
acidulate it; and it is therefore recommended to 
rack as little as possible. But some wine coopers 
advise frequent racking, as, if wine is transported 
in the first cask, (without racking,) the lees are 
stirred up, and it grows turbid, and must be allowed 
time to settle, or requires to be “ fined.” 
Fining wine consists of adding some material 
that will coagulate in contact with some of the 
elements of the liquid; and then as the coagulum 
subsides, the floating masses that rendered it turbid 
are carried to the bottom. The whites of eggs, 
fish glue, and other substances, are used for this 
purpose. 
Bottling consists in transferring the wine from 
wood to glass; and as the latter material is brittle, 
the wine should never be put into bottles until it 
has perfectly fermented; for the escape of the 
gases will either spring the corks or break the 
bottles, and the wine in either case will be lost or 
damaged. The corks should be of the best quality, 
and should fit very tight; when cut off close to the 
glass, they should be sealed with wax. After this, 
th® bottles may be laid upon their sides, and placed 
either in the cellar or in tbe garret. The latter 
position, though a means of ripening and improv¬ 
ing the wine, is a severe test 
Analysis. —The means possessed forjudging the 
quality of wines are, first, a fine sense of taste and 
smell, well practiced intesting the particular classes 
of wines. We may decide upon the strength of 
wine by taking its specific gravity—that is, by 
weighing it—for which purpose a little instrument 
is used that shows exactly what per centage of 
alcohol is present in a perfected wine. This sub¬ 
stance being lighter than water, the mixture will 
be lighter, just in proportion to the amount present 
The alcohometer, used chiefly among the vine 
growers, is so arranged as to show also the amount 
of sugar present in the juice or must, which is an 
indication of its value or richness. The sugar adds 
to the weight of water; and the must is valuable 
in proportion to the weight it indicates when tried 
by the wine scale. 
Sweet wines may be made to suit certain palates 
by adding sugar to the must before fermentation, 
but are considered inferior to good dry wines; and 
no wine grape properly ripened and well manu¬ 
factured, should have any foreign admixture what¬ 
ever in the preparation of good pure wine, and 
none other should be made. 
the medlumship of your valuable paper, the best 
tame for, and mode of, planting young maples for 
shade trees?—J. W., Victory, Oct., 1858. 
Remarks.— Plant either in the fall or spring. 
Get good young trees that have not grown up 
crowded, or in the shade. Take them up carefully 
so as to iDjnre the roots as little as possible, plant 
them well in a good soil, and cut the tops back 
close. For more full directions on the subject of 
planting trees, see last number. Before the weather 
gets warm next summer, throw a bushel or two of 
refuse stuff over the roots, to keep the ground cool 
and moist, so that the young roots that have not 
fairly recovered from removal, may not suffer for 
want of moisture. If the season proves unusually 
dry, and any of the trees show signs of flagging, 
give such two or three pails of water. Do this, 
and not two in a hundred of your trees will die._ 
In answer to other inquiries we will say that, as a 
general rule, all trees may be transplanted from the 
time of the falling of the leaves until the buds 
start in the spring. And all seeds of trees may be 
sown as soon as ripe. 
Crow Swekt Apple.— 1 » J. R.,” of Hocking Port, 
Ohio, inquired in a late number for the Crow Sweet 
Apple. A correspondent says, “ the Crow Sweet is 
an old variety in New England. It is a dark-red 
apple, from small to medium size, usually very pro¬ 
lific every second year; keeps remarkably well as 
to time, lasting often till May, but by that time 
loses all its juice and flavor, being but little better 
than chips. It is not worthy of general cultiva¬ 
tion, as in early winter theie are many better 
apples, and when others are gone this is good for 
nothing.” 
INQUIRY,—CAKES, TOMATO SAUCE, &c. 
Will some Rural housekeeper please to give a 
recipe for sponge ginger cake? I send some of 
mine that I know to be nice. 
Quick Cake— Two cups of sugar; 1 of butter; 
3 eggs; 1J caps of milk; 1 teaspoon of saleratus; 
flour enough to make a soft dough—spice. 
Ginger Pound Cake.— One cup of butter; 2 of 
sugar; 1 of molasses; 1 tablespoon of ginger; 1 
teaspoon of saleratus; 4 eggs; 4 cups of flour. 
Beat until light. 
Dutch Doughnuts.— One cup of cream; 2 of 
sugar; 3 eggs; a piece of butter, the size of a 
walnut; nutmeg; 1 teaspoon of saleratus—made 
in a soft dough. 
Best Cup Cake. — One-half cup of butter; \ 
cup of cream; 2 cups of sugar; 3 of flour; the 
whites of 4 eggs—lemon or nutmeg. 
Washington Cake.— Take If pounds of sugar; 
the same of flour; f pound of butter; 8 eggs; 1 
pint of milk; mix as for pound cake. Just as it is 
ready to bake, dissolve a teaspoonful of saleratus 
in a little sour cream—nutmeg, or essence of lemon 
—bake it as a pound cake. 
Tomato Sauce.— Eight pounds of tomatoes, 
peeled, to 3 pounds of sugar; 1 quart of vinegar; 
1£ tablespoons of cinnamon or cloves. Stir it fre¬ 
quently, for three or more hours, until it comes to 
the right thickness. 
Lemon Custard.— One-fourth pound of butter; 
1 pound sugar; 4 eggs; 4 crackers, grated; 2 
lemons; 1 pint of sweet milk. The milk must be 
put in just as it is going to be baked. 
Preserving Citrons. —Pare the citron and cut 
it in slices half an inch thick, let it lay in salt and 
water for an hour, then wash the salt off and boil 
it in strong ginger tea; make a thin syrup and 
boil it again, then make a syrup of a pound of loaf 
sugar to a pound of citron, and boil it in this till 
it is clear. Season it with mace and lemon peel. 
Salem Co., New Jersey, 1858. X. Y. Z. 
Another Recipe tor Preserving Citron.— 
Having noticed in the Rural an inquiry for the 
best method of preserving citrons, I send the fol¬ 
lowing, which we think excellent. Peel and cut 
in any shape you may desire, remove the seeds, 
put in a preserve kettle, and cover with cold water. 
Boil till quite soft, then take out into ajar, being 
careful not to break them. Now add to the water 
in which the citron was boiled, three fourths pound 
of coffee sugar to each pound of citron—the cit¬ 
ron must be weighed before it is boiled. Boil till 
nearly as thick as molasseB, taking off all the scum 
which rises. Add one ounce extract of lemon 
and half pint of good vinegar to every four 
pounds of citron, mix well with the syrup, but do 
not allow it to boil, as heat will destroy the 
strength of the lemon. Pour the syrup on the 
citron, let it stand a day or two, then pour off, and 
boil slowly twenty minutes, or half an hour. This 
must be repeated two or three times, pouring on 
the syrup hot each time, and you will have a 
sweetmeat which will please an epicure.— Mary 
H., Orion, Mich, 1858, 
Graham Cakes.— In a late Rural, t noticed an 
inquiry for a recipe to make “Graham Cakes.” 
Here is mine. To 1 quart graham flour, add 1 tea¬ 
spoon salt; 5 tablespoons molasses; 2 tablespoons 
yeast, or a small yeast cake; stir as thick as pound 
cake. Let stand over night, if wanted for break¬ 
fast. When ready to bake, add a well-beaten egg 
and a teaspoon soda. Bake in cups, half an hour. 
We think they are excellent— Mrs. L. R. Andrews, 
Victory Mills, Sar. Co., N. Y., 1858. 
