NOV. 6. 
MOOSE’S BUBAL NEW-YOBKEB: AN AGBICULTUBAL AND FAAIILY NEWSPAPEB. 
CAUSE OF THE CRACKING OF THE PEAR. 
Most of our readers know that some varieties 
of pears in certain localities crack open before at- 
as the following:—“ Oar article attracted some no¬ 
tice in the United States, though it has been scoff¬ 
ed at by the practical men who care for nothing 
save present profit.” 
THE SEASON. 
Our first severe frost occurred on Monday night 
ACHIMENES ATROSANGUINEA, 
Presented by Messrs. Knight and Perry, under 
the above name. 
taming maturity, and are very much injured or the 25th ult Until that time TomatoeP( Dahlias 
destroyed. A disease also affects the leaves of and other tender plants, remained uninjured. Our 
pear trees, called the leaf blight, and is supposed to Narserieg have done a large businesa tbis fal] the 
be the same disease that causes the cracking of wood of the trees ripened early, the autumn weath- 
the fruit For some years it has been thought by er bas been quite favorab]e t0 out . door opera . 
a good many that a fungus growth was the cause tioM> and everything seems to have been sent away 
of the difficulty, though there had been but little in excellent condition. If good care is taken of 
investigation upon this point until abont two years them> by their planter8) we think few will complain 
since, Prof. Berkley, one of the editors of the of dead trees. 
London Gardiners' Chronicle, published in that The pre8ent fa the time to take p recau tion 
journa t e resu ts o his researches, showing that against the depredations of mice. On this subject 
the cracking of the pear, in many cases at least, we haye giyen information needed) and ou] refer 
was chargeable to a parasitic fungus. ^ to it now lest it might be forgotten. Mice seldom 
At the meeting of the Fruit Groicers' Associa- are found in gardens in villages, but they are often 
tion of Western New York, in September, 1857, the very injurious to the farmers’ garden as well as his 
question—“ What is the cause of the Cracking of orchard. In such places all mulching should be 
the Pear and of the Leaf Blight, (so called)? ’ was removed, and all refuse that would furnish them 
pretty fully discussed. Eight members took part protection. Clean culture will make mice scarce, 
in the debate. Messrs. Townsend, Barry, Lang- Bulbous Roots designed for flowering in the spring 
worthy, Scott and Thomas thought it was caused may yet be planted. This is the last chance you will 
by a fangns; H. E. Hooker and Berckmans did have to secure for next spring a bed of Tulips 
not express an opinion as to the cause, and W. T. Crocuses or Hyacinths. Bulbs are cheap, and the 
Smith, had thought it the work of an insect, tho’ most beautiful varieties can be easily obtained of 
he was not very confident After the discussion the nurserymen and principal dealers in seeds, 
was concluded a committee was appointed to in- Dahlias and all tender tubers and bulbs should 
vestigate the subject and report at the next meet- now be taken up and stored away for the winter, 
ing, composed of the following gentleman:—R. R. where the frost cannot reach them, yet where the 
Scott, I Hildreth, W. T. Smith, H. E. Hooker, T. temperature will not be so high as to cause them 
G. Yeomans, P. Barry, L. E. Berckmans. This to shrivel, or be forced into growth, 
being the action of the Convention we were very The fine weather of the present month affords an 
much surprised on receiving the last number of excellent opportunity for making all needed im- 
the Gardeners' Chronicle to find the following as provement in the garden, such as new walks, 
the leading article. 
changing old ones, trenching, digging, fencing, 
“Two years ago we stated in the Gardeners' Chron- &c. Where none of these permanent improve- 
ic/e that the cracking of Pears was. at least in many ments are needed a good deal can be done in the 
Tndr'ittZ, WafiJ Tdtrk Way ?* cle f“ in « aad ° xing up ; Tre08 and P lants 
olive colour, inclining to black; the same fungus ma ^ 130 P 11 ^ m *° U P yacancie3 until the ground 
which is so destructive to young trees, from at- freezes up. Indeed, we have done a good deal of 
tacking the leaves and half-ripened shoots. Our improving and planted many trees during mild 
article attracted some notice in the United States, weather in December, and with good succesa— 
though it has been scoffed at by the practical men, ...... „ ,, , 
who care for nothing save present profit, and was d weatber at tliat t,me of tbe 5 ear > however, 
brought forward in the course of a discussion on c 811110 *- he depended upon, so it is best to hurry up 
cracking and leaf blight at a meeting of the Fruit the work as fast as possible. 
Growers’ Society of Western New York, held Sept ___ 
18, 1857. We have accordingly had communica- „ „__ ___ _ 
tions on the subject both during the past and ^ PLEA FOR THE CAULIFLOWER. 
present season from a very intelligent cultivator - 
in the Genesee Valley Nurseries, Mr. R Robinson Messrs. Editors:—I am prompted to resume the 
Scott, formerly employed in the Kew Gardens, ac- pen in behalf of the Cauliflower — a noble vegeta- 
SaE'm JuL several extracts from newspapers ble, and, therefore, a worthy cause to plead when 
relative to the diseases to which Pear trees are J ... .. .. 
subject in that country. we see deteriorating in public estimation from 
Mr. Scott speaking of the leaf-blight in one of some mysterious cause not yet explained. The 
his letters says, ‘I take the liberty of submitting to vegetable venders say there is no call or Bale for it 
bv'fnPt ha 1 b0en j“ trO TT duc0d in this market. Must it be assumed, then, that we, 
by truit growers and pomologists m the United .. . ... . , . ’ ’ , ’ 
States, but upon which there has yet been no union as a commUH1 ^yi Lave a vitiated taste. or can it be 
of opinion, I mean the cause of what is known a lack of knowledge in preparing it for the table, 
here as ‘ leaf-blight, which attacks the Pear tree, and thus the chefs de cusine of our households share 
ffnT* 6 * cau8e of the cracking and rust of the a portion of blame? or should it be attributed to 
fruit. This malady has now become very exten- , , 
sive, and annually destroys a large portion of the tbe £ rowers of this vegetable who supply our mar- 
pear crop. The pear seedlings in the seed bed are ket8 ’ True it; is > that many growers in this vicin- 
almost invariably attacked by it, and large num- ity are apparently indifferent to its proper cultiva- 
bers rendered valueless. The white Doyenne (or tion, and frequently send it to market in a stunted, 
Virgalieu) has m some districts become entirely m , .. , ., . ,, .. , . 
worthless from the cracking of its fruit, while in sick y state ’ an d entirely void of bleaching, which 
others it is the finest and most abundant bearer.— ot itself is almost an unpardonable error, as it 
At a late meeting of the Western New York Fruit tends to deprive it of an attractive feature peculiar 
Growers’ Society, which numbers among its mem- to the cauliflower. It is but a few seasons since 
bers several popular writers on vegetable physiolo- 
gy, of whom at least four were present, as the edi- tbdt a g ? od bead of caHllflower would command a 
tor of Downing’s Fruit Trees of America, and the P rice and a rea dy market, but at the present 
authors of the Fruit Garden and Fruit Culturist, it time venders of vegetables object to it from the 
was candidly stated that up to this time they had fact that it lays on their stands comparatively unno- 
wffht «d’cSJuSof She'pean Tsfated on your J 06 **" 1 UnSaleable ’ while cabbage ’ of whate ’ er 
authority that it was caused by a fungus. This was description, is eagerly sought after, and always 
not concurred in but laughed at by several mem- realizes remunerative prices, 
bers. I have since, however, repeated your state- Now, it is not within my province to pronounce 
“cJmmitteefo 5q3»StoffSiSl, “51^2 ? e ^rminating edict upon any or all who may 
though opposed by the President of the Society as dl8Card the cauliflower, through any imaginary 
not likely to be of any utility, was at length car- cause, but I will intimate that a vegetable so supe- 
ried.’ Mr. Scott still persists in his statement, and rior to the cabbage both in flavor and attractive- 
the notion has brought conviction to some good ness when properly cultivated should find encour- 
pear cultivators in England. We remain ourselves , „ „ , ... 
of the same opinion, and still recommend the use a B ement from a11 * A cauliflower, like that of any 
of those remedies which are found efficacious otber vegetable, should be properly cooked in 
against fungi. In some cases it is probable that order that its good qualities may be appreciated— 
root pruning may be of use. The fungi which at- over-cooked it becomes insipid — under-cooked it 
proportion *to V the ^fre^gto oMhe°^lant? is* a retains a rawne88 to which every other vegetable 
common saying amongst the raisers of Hawthorn under S1 P 11 . r circumstances, is liable. Properly 
Quick that they like to see mildew amongst it, be- cooked, it is a most palatable, wholesome, and 
cause it shows that the plants are strong; and we nutritious diet, quite attractive, and free from that 
m a y possibly profit by the notion in our treatment rankness which the cabbage too frequently pos- 
of leaf-blight We have had no opportunity of Hpqapfl 6 4 y po 
trying sulphur in this malady, but it is right to “ 
state that experiments lately made in the case of 1 conclude, then, by entreating growers to grow 
the white Oidioid mildew of wheat, which is prev- the cauliflower as it should be grown, and cooks to 
alent in May and June, have not been attended by cook and serve it up as it should be done, and then 
the 5E ot‘a Itodby mYcro! , we ,0 ) e " m m °‘“ 
scopical examination. Not a thread seemed to be bein 8 ^ a dlsc ount for 1 market purposes.” As a 
affected, and the mildew ran its course without any cheering beacon to amateurs, epicureans, or con- 
let or hindrance. It will not therefore do to gen- noisseurs who may entertain peculiar “ notions” of 
onre leaf * heir >“ thls 1 "“y •>>« i have, 
„ .. .. , „ „ the present season, with but little effort, grown 
Prof rJ?! ° J6C , 10 ^ t0 * Ir ‘ fcl ?“ TT,8 wntin S t0 cauliflowers a foot in diameter, and bleached them 
Prof. Berkley; indeed we would not object to almost as white as “drifted snow”- perfect pic- 
their getting up a Mutual Esteem Society, but we t ures in themselves, and requiring no “extra gar- 
8t “r he 
he will make statements with more care, for hav- I say for you Mr Kd . T 
ing attended the meetings of the Fruit Growers’ ^ ^ 
Society, we can say most confidently the idea that Rochester, Oct., 1858. 
the cracking of the pear was caused by a fungus was 
not “laughed at by several members ” The opin- Ts f- h39 been 8aid in 
ion was treated with respect, when it was stated “ 0Bt . 1 dd, ^ OB ° f aU the Vegeta ‘ 
by Mr. S., and there was nothing in the action of T f tbe cabbage fami1 ^ Man Y of oa r g a rdencrs 
the meeting, to show that it -was not concurred ^eds^/kind^thatTm 8 B ° me StiU 8 ° W 
in," but the imagination of the writer. On this seedaof tha ^ 111 never form a 8° od Aower 
point we can procure the testimony of a score of ^ 18 .^ hma ^ e - T 6 m8JOnty of the P eo P Ie in 
witnesses. Neither was the appointment of a com- fJT ST f ^ “ 0t ac( l aainted with 
mittee opposed by the President, unless our mem- th J valae ’ and they IT® ne l ei yet beeQ grown to 
ory is unusually at fault, although, on the score of T ° b T g ! hem Wlthln the meana 
utility, it might well have been opposed. More T yveh °P 0 to sei3 Ume when they wiU be 
than a year has now passed, and what information * haa T* “ ° f our markets, and reasonably 
has been collected, what knowledge disseminated ‘ J ‘ _ 
by this committee? How much worse off would r> „ 
pear cultivators have been, had this committee f R0DUCTIVB Gba ™= ViNE.-Noticing a statement 
never been appointed? f m a corre8 P° ndent of the r pkal, a few weeks 
„ „ , since, as to the productiveness of a grape vine, 
n .fT®T be r0marks 0f the edif0r are equally three years old, I take the liberty to send you the 
objectionable. He would show more good sense result of our experience. Three years last May, 
iWrlw “ “ COnt , aiUed iflthe pablic my fatber set a viBe from the nursery, (Isabella) 
on the Dr vt e Tte y ’ ? °l dependiDg up ’ in a f^orable situation, and tended it with care, 
lltl! fn ? T mdlVldual for bi8 The second year it bore a little; last year it was 
We H0 5Tf Qral mat terB m the United well loaded, and this year, from curiosity, we 
States. We would also recommend a little less counted the clusters, and can report four hundred 
self-conceit and a good deal less contempt of.jaw and forty-one of good size, with a fair prospect for 
heal men. This course would prevent the repeti- their full maturity. - Homer Crandatt k™ 
tion of such untruthful and slanderous statements N Y., Sept., 1858. ’ 1 
This is a beautiful species, with the habit of A. 
Skinneri, but with slender flowers nearly an inch 
and a half long, with a yellow tube spotted with 
dull purple, and a vivid scarlet limb as bright as 
that of Mimulus Cardinalis. 
It is perfectly distinct from all other hitherto 
described, and ranks amongst the handsomest.— 
London Horticultural Society's Journal. 
Treatment op an Apple Orchard _I would 
like to know whether it is best to work an apple 
orchard or to seed it down in grass. And if it is 
best to seed it, what kind of grass, the amount of 
seed to an acre? I would also like to know the 
best time to sow clover to enrich the ground, the 
quantity of seed, and the time to turn it under, so 
as to have the most profit from it— Young Egyp¬ 
tian, Elkhorn, Wash. Co., Ill, 1858. 
Remarks. —We would never put a young orchard 
down to grass. After an orchard becomes well 
established, grass may not injure it, but we would 
break it up every four or five years. Timothy or 
Orchard grass we should prefer to Blue grass, as 
they do not form so firm a turf. About six quarts 
of the former and a bushel and a half of the latter 
i3 required for seed. To obtain the best effect from 
clover, sow in the spring, pasture or mow the next 
summer, and the following spring turn under. 
New Rochelle Blackberries. — Inquiries. — I 
have been thinking of setting out some of those 
blackberry plants so much talked about, and see if 
I can get the fruit. Does this New Rochelle Black- 
berry make wine? Will the berries sell readily in 
Rochester? Ha9 any one in Rochester tried the 
making of wine? An answer through the Rural 
will oblige — Jos. Hawkins, Chili, Sept., 1858. 
Remarks.— There is no doubt but this fruit would 
make wine with the addition of sugar. The fruit 
has not been grown in this vicinity in large 
quantities, and we presumo but little if any wine 
has been made. Blackberries of all kinds sell 
well here. 
Large Vegetables. —Occasionally there ap¬ 
pears in different papers, accounts of large 
vegetables, &c. Will you please give notice thro’ 
the Rural of the following, which we think very 
large. Mr. Daniel Lattin grew in his garden two 
blood beets which were perfect; one measured 24 
inches in length, 23 inches in circumference, and 
weighed 12£ pounds, the other was 20 inches in 
circumference and weighed G pounds. From the 
potato field of E. Gazley, were dug two potatoes 
which weighed respectively 3,j and 4g pounds. I 
know the above to be true ard think them hard to 
beat. Please publish and oblige a subscriber.—J. 
M. Lattin, Hyde Park, Dutchess Co., N. Y. 
R. T. Alvord, of Perinton, grew 21 pumpkins on 
one vine, weighing 329 pounds. 
Pear Culture in Canada.— I wish to make a 
few inquiries through the Rural. 1, Will the 
finer varieties of pears succeed as far north as 
this latitude, 44 degrees? 2, Will the soil, which 
is a rather heavy clay, be suitable? 3, What 
varieties should I plant? I would like those that 
commence bearing early. 4, Which are the most 
profitable, standards or dwarfs?— Wm. Pringle, 
Markham, C. W. 
Remarks. —Pears no doubt would succeed in 
your locality. Your soil if drained would be 
right for the pear, either on its own roots, or on 
quince stocks. A low, retentive clay soil is very 
unsuitable for fruit trees of all kinds. For va¬ 
rieties see list recommended by American Pomo- 
logical Society, given in Rural a few weeks ago. 
We would plant both dwarfs and standards. 
Information Wanted. — Last spring I set a one 
year old Rebecca Grape vine, which has remained 
dormant the whole season. The old vine is about 
one foot long, and the lower half is still as green 
as ever. I would like to hear through the Rural, 
as to the probability of its sprouting another year, 
as it sets in a valuable place for setting another 
vine.— Nelson Hatch, Holley, N. Y, 1858. 
Remarks. — The vine, although making no 
growth, we presume from the above, retained its 
leaves through the season. If so, it most likely 
will take a start in the spring. If the soil was in 
good condition, the plant must have been very 
weak when set out 
Preserving Onion Sets —Will you, or some of 
your correspondents, inform me through the 
columns of the Rural howto keep Onion Sets, i. e. 
those that grow on the top of the stalk, through 
the winter? For two successive winters I have 
kept my “ Sets " on a shelf just beneath the roof. 
The first time, they came out in the spring all 
right, but last winter every one was spoiled, owing 
to the frost, I suppose. I have a nice lot this fall, 
and would like to know the best mode of keeping 
them through the winter.—R. E. R, Toledo, Ohio. 
Best Potatoes for Family Use—(C. W., Erie, 
Pa.)— The best potatoes for baking are the Mexi¬ 
cans. They will often burst in the oven, like a 
chestnut, are exceedingly dry and fine flavored.— 
they require a deal of care in boiling or they 
break in the water, and in this way become in¬ 
jured, and are better steamed than boiled. For 
boiling we prefer the Mercer or the Long Pink-Eye. 
TRANSPLANTING TREES. 
Messrs. Eds.: —There are few people who do 
not acknowledge the advantage derived from a 
right beginning in any kind of employment. 
Perhaps in no kind of business is this conceded 
fact so observable as in the transplanting of fruit 
trees, especially dwarf pears. Too much pains 
cannot be taken in the removal, and subsequent 
re-setting of the pear on the quince; for, if they 
become stunted the first year or two after trans¬ 
planting, all subsequent good culture will hardly 
lepair the loss sustained by carelessness in the 
beginning. I will give here my method of pro¬ 
cedure, with its results, leaving your readers to 
judge for themselves whether my plan is the right 
one. 
Early in the spring of the present year, I pro¬ 
cured, of a responsible nurseryman, twenty-two 
dwarf pears, including nine different varieties, all 
adapted to growing on the quince root Most of 
the trees were two years old from the bud, but, in 
order to get some particular kind, I was obliged 
to take those of only one year’s growth. Before 
setting them out, I shortened in the tops about 
one-third, being sure to shape them as nearly as 
possible in a pyramidal form. I also cut oil' all 
the mutilated roots, of which there were too many, 
the persons who removed them having been very 
careless in the use of the spade. I then took a 
pail of water, and, with my trees, repaired to the 
fruit garden. The soil is a naturally drained sandy 
loam, having been well manured the previous year, 
and cropped with potatoes. I then took the spade 
and dug the holes two feet across, afoot deep, and 
eight feet apart in one single row. At the bottom 
of the holes, I found a kind of hard paD, which it 
was almost impossible to loosen with the spade, 
but I did loosen it, nevertheless, for I thought the 
spade would do it easier than the roots of my trees. 
I then took some of the surface soil and filled into 
the holes to within six inches of the top. I was 
now ready to proceed with the setting of the trees; 
not, however, until I had made a mortar of the 
water, which I had brought out, and some of the 
soil, then, before putting the trees in the hole, I 
gave the roots a good coating of the mud mix¬ 
ture. I exercised great care in putting the earth 
about the roots of the trees, that it might not 
crowd them out of their natural position. By 
putting them six inches below the surface, the 
stock of the pear was buried about two inches, 
which, I think, should always be done, as it adds 
to the longevity of the tree; for, in a few years, 
roots will spring out from the pear stock, and the 
tree will grow independent of the quince root 
After the ground was leveled off around the 
tree, I placed around each one, half a wheelbar¬ 
row of coarse strawy manure, and then hauled a 
little earth on the top of this to keep it out of 
sight, and the wind from blowing it away. This 
was the finishing stroke, and all the attention they 
have since received, has been an occasional pinch¬ 
ing of the side shoots, that they might not get the 
start of the leader. Every one of the trees lived 
through the summer, and have grown beyond all 
account. I have had a great many people to look 
at them, who are familar with dwarf pear culture, 
and they say that they seldom, if ever, saw finer 
trees of their age. Certain am I that, for one, I 
am well pleased with the result, and feel that I am 
already paid for my trouble, in the great beauty 
and promising condition of my trees. At a.future 
time I will write you with reference to the growing 
and bearing character of the different kinds of 
pear trees on the quince root. 
Lyndonville, N. Y., 1858. M. L. Parker. 
Inquiries— (Jane G., Lakeland, Min .)—Sow grape 
seed in the fall, in warm, mellow soil, but much 
better get vines of good hardy sorts from some 
nursery. Would plant trees in the spring in Min¬ 
nesota; protect them during winter as recommend¬ 
ed in a previous number. Peach trees are ren¬ 
dered dwarfish in their growth by being budded on 
the plum stock. By shortening in every spring 
the wood of the last year, the trees are kept in a 
compact form. No other form is as desirable as 
the pyramidal for dwarf pears. 
Second Crop of Peas from the Same Roots.— 
J. B. Pratt, of Corning, N. Y., sends us several 
stalks of peas, bearing a second crop. He says, 
“ I planted my peas in May, as usual, and eat them 
in July. The vines then died, but the old stalks 
revived, and we began to have the second picking 
from the 10th to the 15th of September.” This is 
not uncommon in a damp situation or wet season. 
The second crop, however, is not worth the room 
occupied. A late sowing would be much better. 
Chestnut Trees. —Will some correspondent of 
the Rural be kind enough to give information 
respecting the growth of chestnut trees, the time of 
planting, and of transplanting, soil best adapted to 
their cultivation, &c.— Forrest Castle. 
Remarks. —The soil best adapted to the growth | 
of chestnuts is a light dry sandy loam. On the 
time and manner of transplanting trees we have 
given “ line upon line.” 
Kohl Rabi.— I received a paper of Purple Kohl. 
Rabi seed from the Patent Office. The plants very 
much resemble cabbage, and are very large, but 
show no sign of heading. Can you tell me what 
I must do to make them head, or how they are to 
be used?—J. C. A. 
Remarks.— The turnip like root is eaten, and 
not the leaves. They are prepared for the table 
like turnips. 
An Inquiry. —Can you tell me what will prevent ; 
sheep and other animals from peeling youDg fruit ' 
trees?—J. D. C., Cross Creek, Pa. 
Remarks —The best way is to keep them out -v 
the orchard. Just the course you would pursu • , 
prevent their injuring your parlor furniture. 
Raspberry Wine.— We are Indebted to H. H. 
Doolittle, of Oaks Corners, N. Y., for samples of 
wine made from the American Black Raspberry. 
Mr. D. has published a pamphlet on his method of 
cultivating this native fruit. 
To Correspoldents.—N ext week we hope to 
be able to give attention to the balanco of delayed 
correspondence. 
ABOUT DUMPLINGS. 
The inquiry of “ Sylvanus ” for “ good dump¬ 
lings ”—whether the premium offered by him 
for the same has aught to do in the matter, we can¬ 
not say—has called forth a large number of re¬ 
plies. We cannot publish all—it were useless to 
do so, for, were he to comply with the terms by 
him offered, he would have a life-labor in “putting 
on his cap and dropping in to see the fair com¬ 
pounders ’ of this delicacy. Those who miss their 
recipes—and their Ghance in competing for a hus¬ 
band—may solace themselves that there are a vast 
number in like position to Sylvanus; that “ there 
is as good a fish in the sea as ever was caught,” 
and that, if they make as goed a display in the 
kitchen as they do in the Domestic Department of 
the Rural, they possess just the bait for eager bach¬ 
elors to bite at. 
Eds. Rural:—I notice in yonr paper of October 
l<)tb, “A Chance for Girls,” and, as I happen to 
have a recipe for “Apple Dumplings” which we 
call good, I send it forthwith, hoping “Sylvanus’ 
landlady ” will do it justice. Three tumblers flour; 
a piece of butter the size of a walnut; one table- 
spoonful of cream tartar, both thoroughly rubbed 
in the flour; half tablespoonful soda, dissolved in 
one tumbler of sweet milk. To be put in clean 
cloths, tied loosely, and boiled or steamed half an 
hour.— Jennie, Chenango Co., N. Y., 1858. 
Noticing the inquiry of Sylvanus for a recipe 
for good light dumplings, I send him my mode of 
making them, which never fails. Pare and slice 
potatoes very thin, boil them very soft in water 
sufficient to mix the dough with, skim out the po¬ 
tatoes and mash fine—stirring a little flour in while 
scalding hot—then pour the water, in which they 
were boiled, upon the mixture, stirring well, set it 
to cool for the emptying, let it rise, set in a cool 
place for some time—it will be better if left for 
twelve hours—then make into a dough. It wants 
no shortening or soda, and it never fails. Let the 
dough stand until light, then make up. If, after 
trying, S. does not pronouce them good, I shall 
set him down ns an “ Old Bach.”— Jennie, Rose 
Glen, Aurora, N. Y., 1858. 
Mil Sylvanus :—Please doff your cap, for I think 
I have the recipe you want. Take one pint butter¬ 
milk or sour milk; a teaspoonful saleratus; half a 
teaspoonful ot salt; and a teacupfal of fruit, either 
dried or green. Mix just hard enough so that it 
will not stick to the board. Roll out, put in a deep 
pie tin, place the tin in a steamer over a kettle of 
water, and boil an hour and a half. For apple 
dumplings, mix the dough without fruit, fill the 
tin with apples, (not whole, but peeled and cored,) 
placing the crust on top, and boil as above direct¬ 
ed. If you have a good landlady, she will know 
how to serve when done, if not, I will wait upon 
you, with pleasure, if you will come and dine with 
—Molly, on the Hillside. 
Having noticed an article in a late number of 
Rural, from “Sylvanus,” requesting some young 
lady to send a recipe for making “good light 
dumplings, of apples, cherries, grapes, &c.,” I 
thought I would would give one a relative — a 
cousin to apple dumplings—which I think he will 
like much better. But in case his landlady fails to 
have good success, we will promise to have one in 
readiness for him, when he calls upon us, and we 
are sure he will like it so well that he will call 
again. Here it is:—Pare, core and quarter twelve 
tart apples, put them in a pan, pour on a half tea¬ 
cup molasses and as much water; season with cin¬ 
namon. Then make a crust of sour cream and 
soda, and cover the apples with it. Put it on the 
stove, cover it tight, and steam until done. 
Sauce for Name.—Two teacups sugar; a heaping 
tablespoon; flour; a small piece of butter — stir 
thoroughly; pour on boiling water and cook well, 
a little nutmeg.—M., Elbridge, Onon. Co., N. Y. 
Some dumplings Sylvanus, of Burtown, must 
have. A recipe for his landlady I forthwith give. 
Take apples that are sour and two quarts of flour. 
Scald the flour. Wrap the apples in dough. When 
the water is boiling, drop the dumplings in and 
let them boil one hour. Serve up with sauce that 
is best to your liking. 
Take one pint of buttermilk; a piece of butter 
the size of an egg; one teaspoonful of soda, and 
enough flour to form a stiff paste; stew the cher¬ 
ries or grapes, roll the dough, and spread the frnit 
thinly on its surface—roll the paste so that there 
will be alternate layers of frnit and paste. Have 
ready a kettle of boiling water, wrap the dump¬ 
ling in a cloth and boil it an hour. When served 
it should be eat in slices, and eaten with any sauce 
that may be preferred. We hope the dumplings 
will prove good. Sylvanus has our sympathy in 
having only the interest of a housekeeper in his 
dumplings.— Anna & Agnes, Phelps, N. Y, 1858. 
COLORING RECIPE.-PICKLING APPLES w 
As the Corner, devoted to “Domestic Ernno- 
my,” 1 r one in which ell housekeepers must feej 
an interest, especially if they are young end iro\-- 
! perienced, I would add my mite, particularly as 
one has asked information regarding. 
Preserving Citrons.— Unt them in sUccn, pare 
them, then cut in whatever shape you like—fenev 
or plain. Weigh, and allow a pound of r ..-d 
white sngar to a ponnd citron. Boil your citron 
in alnm water until tender, then skim them rui. 
add yonr sngar, and, to eight ponndp, allow t -o 
; lemons, nicely cut, then boil them fifteen or tw n 
ty minntes. ^-kim out, the frnit. and let the syrup 
boil awhile longer, bnt not, too mneh. The Je- , m 
should he boiled In water onongh to well.<■ 
them while the citron is boiled in alnm wafer. 
To Color Straw Color.— White clover Ido- 
soms will color a beautiful straw color, whether 
any setting is necessary or not, 1 do not kno-, . lt 
judge a little alum wonld bo good. 
Ginger Snaps, Extra.—O ne cup molaanea; j 
do. sugar; 1 do. hotter; part teacnp of water with 
a very little saleratus. 
Pickling Apples. — Take not over-largo sweet 
apples, pare them, then in each ono put n few 
cloves. To ten pounds of apples allow thee* 
pounds of sngar, a pint and a half 0 f vinegar 
and spices, tied up in a cloth—cloves nn»t cinna¬ 
mon. Boil the apples until tender, taking tlmm 
oat, as they become so, boil your syrup bnt a little 
longer, then turn over them. If yon ham „„ 
peaches, as we in Allegany have not, you will find 
these excellent, or I am mistaken. 
Transit Bridge, N. Y., 1858. JL M. V. 
