THJC ONTTVYItK) GRAPE. 
ENGLISH OPINIONS OF AMERICAN FRUITS. 
Yfg almost despair of getting folks to talk and 
write and act right. Wo hardly get them about 
sound upon the dwarf pear question, before they 
are all astray upon grapes, or something else, and 
so we arc compelled to labor and wait for the good 
time coming, when all men will bo reasonable and 
write only of what they know. Lately there ap¬ 
peared in the London Hardener*' Chronicle, an ar¬ 
ticle on American I'Yuits, which is, no doubt, justly 
attributed to the venerable English nurseryman, 
Thomas Rivisua. Speaking of the apple, ho says: 
“There la, perhaps, no quarter of the world 
where the apple is cultivated that produces such 
fine and perfect fruit, as a portion of the United 
Stales. It is strange that such an inhabitant of 
the Old World should have been so perfectly ac¬ 
climated In the New, and to have such atcndoncy 
to • make itself good,’ for, from our European 
sorts, many, doubtless of inferior quality, when 
introduced about two hundred years ago, have 
sprung numbers of the finest sorts of apples In 
the known world. The great peculiarity in Amer¬ 
ican apples is their tender, juicy, delicate, half- 
raelting flesh, rich, sugary and agrooable, without, 
however, any decided aroma, at least ub far as l 
have tasted, like our Hibston Pippin, when grown 
in Kent or .Sussex, and some other English varie¬ 
ties. These have, perhaps, more piquanoy, but 
the flesh is hard aud breaking, requiring, like the 
Cornish Cilliflower, iron teeth and a stomach of 
leather. American apples are, on the contrary, 
‘old men’s fruit,' and a large Newton Pippin can 
be eaten with as much comfort as a melting pear. 
I can imagine no apple more agreeable than the 
Mother, the Northern .Spy, the Melon, and the 
Reinctto du Canada. The American kitchen 
apples are remarkable for their crisp, juicy flesh, 
neither too sweet nor too acid, hot of the exact 
quality for pies and puddings. The Rhode Island 
Greening and the Baldwin are two excellent ex¬ 
amples of this class of apples. 
There are also a cluss of apples quite peculiar 
to the States, viz., sweet apples, or pig feeding 
apples. These have scarcely any trace of acid, 
even when grown in England, but arc of a lus¬ 
cious, rather dull, sugary flavor. Pigs thrive upon 
them, and they are grown largely by the farmers, 
for autumn feeding. The Jersey Sweet, Tolraan 
Sweet, Ramsdell’s Sweet, and hundreds of seed¬ 
ling sweeting apples are planted to *jdease the 
pigs.’ Rut few of the American apples can be 
grown to advantage in England. Cobbctt, when 
he imported his American locust and apple trees, 
used to obtain some specimens to sell his trees by 
from trees trained to a southern wall at Kensing¬ 
ton, and most magnificent apples they were, quite 
enough to make his admirers American apple 
tree mad, as they then were. This, however, is 
sufficient to remind us that American apples 
should he cultivated in a warm English climate, 
like the neighborhood of London, and be grown 
either trained to walla or in some very warm sit¬ 
uation. The peculiarity of the American climate, 
in bringing apples to Buch high perfection, is 
very remarkable. The neighborhood of Roches- 
ter, in the western part of the .State of New York, 
is a great fruit growing district. It is also a 
great trcc-manufacturlng place, for It is said that 
there are 10,000 acres under nursery cultivation, 
just around Rochester. Well, Rochester is just 
about in the latitude of Toulouse in France, the 
most favorable fruit growing district in Europe, 
but bow inferior are the apples of France to those 
of America! And yet the summer heat of most 
seasons at Toulouse would not exceed that of 
Rochester. Rut we can go further north in 
Europe, and take Belgium and Holland—the lat¬ 
ter, one would thiuk, approaches to the Amen'cun 
shore of Lake Ontario in a moist and warm sum¬ 
mer temperature. Hard, dry and poor arc nearly 
all their apples. America must, therefore, take 
rank as a first-rate apple country, which, by the 
way, is the only fruit that grows to perfection, 
except the peach, when properly cultivated. 
In the main this is very well, and perhaps shows 
as much knowledge as we have a right to expect 
from a man who lias never visited this country, 
and whose knowledge of most of otir fruits, ex¬ 
cept apples, was obtained from a few specimens, 
subjected to the vicissitudes of a sea voyage, 
and consequently pot likely to be tested under 
very favorable circumstances. It strikes us that 
a person in this country, who had never visited 
England in the fruit season, would simply render 
himself ridiculous by writing a description of 
English fruits, or of making comparisons between 
the fruits of tho two countries. Rut, will not 
some one take pity on Mr. Rivers, and learn him 
that baked Tolman’s Sweets are a luxury fit for the 
table of England’s Queen. 
Pear cultivators in America, Mr. R. says, are al¬ 
ways “in a deadly warfare with a host of ene¬ 
mies,” and in enumerating this “host,” the pear 
Wight is given under three different names. Tho 
peaches here are destroyed by the yellows, and 
the plums by tho curculio, while our grapes are 
worthless on account of their hard pulp and foxy 
smell. We guess Mr. Rivers never tasted a Diana 
or a Delaware, nor did he ever visit the great 
peach orchards in Western New York or Ohio, or 
in Deluware. 
Speaking of blackberries, Mr. It. Bays: “ The 
Americans are very fond of blackberries, and have 
two or three kinds that are very popular. The 
Lawton, or New Rochelle, seems to be the favorite, 
ibis succeeds pretty well in England, and pro 
•luces fruit of the tone size, but rather more coni¬ 
cal than our hedge blackberry. It ripens a month 
earlier, but has no peculiarity in fiavor, which is 
sweet and dull, quite calculated to please chil¬ 
dren, who, in this country, are our principal 
blackberry caters.” 
Now, having picked and eaten quarts of the 
English hedge blackberries, we are prepared to 
say that they do not grow to one-half the size of 
tho New Rochelle or Dorchester, under ordinary 
culture. Indeed, they are not as large its the 
American wild blackberry, and are generally 
hard, woody things. 
Mr. It. claims that England is tho paradise of 
fruit, but wo have just received from C. M. Rax* 
ton <t Barker, a re-print of Rivers’ “ Orchard 
Home, or the Culture of Fruit Trees in Pots under 
litass.” With such a climate us Mr. It, boasts, 
where, “although wo grumble about our spring 
frosts and cloudy summers, we arc able to grow 
the finest fruit in the world, with fewer drawbacks 
on our fruit culture than our cousins over the 
water meet with, who are apt to boast of their 
country, their climate and their productions,” 
wc don't see the sense or economy of growing 
fruit in pots, under glass, and wo rather think 
when Mr. R. wrote bis Orchard House, he had not 
bo good an opinion of itB character as when com¬ 
paring it with the American climate. 
•-- 
MORE ABOUT CRANBERRIES. 
Eds. Rubai, New-Yohkkr: —It is nearly a year 
since an article appeared in your excellent paper, 
over my signature, on tho Bubject of Cranberry 
Culture. Since that time, many inquiries have 
been addressed to mo by enterprising gentlemen 
from all parts of tho land. I know not how I can 
answer snch inquiries better than through a little 
space in your columns, if you can allow me such 
space. The inquiries addressed to me are some¬ 
thing like the following, viz: 
1st—What, soil is best adapted to tho culture of 
the cranberry? and how should it be prepared? 
2d.—Is a cranberry meadow likely to prove 
durable after tho vines are regularly rooted? 
3d.— Cun cranberries bo successfully trans¬ 
planted? 
4th.—Does the soil need enriching, as in the 
case of oilier vegetables? 
The answers to these questions will, perhaps, 
meet tho points of inquiry so often repeated in 
the course of a few weeks. To the first, f reply:— 
That low, wot land, is the best. It must not, how 
ever, be too wet—the surface water, if any there 
be, should be removed by drains; and where the 
water lias not been so deep as to prevent the for¬ 
mation of a tough sod, it will be necessary to pare 
oil’ the sod to a milficlent depth to remove all 
grass roots. A sufficient number of drains should 
be cut to dispose of all redundant water, and not 
more—for tho ground should be moist. I think 
it well to close up tho drains in the fall, and let 
the water spread over the meadow daring the 
winter. It will do the plants no injury, but will 
bo likely to prevent weeds and grass from taking 
root, and growing, which would soon prove too 
much for the plants in question. Tho sod 
removed, if snugly piled, will soon furnish an 
excellent compost for fruit trees. 
Tho ground thus divested of its sod and surface 
water, is prepared for tho pluut. The first thing 
in tho labor of transplanting, is to open shallow, 
parallel trenches, I; or 2 feet apart; into those 
trenches, I plant my vineH—varying from one to 
eight feet in length. These I cover slightly every 
six or eight inches, when the labor of transplant¬ 
ing is done. The plant, now left to tho Bccret 
operation of natural laws, will weave its ligaments 
into the yielding soil, und Bend its slender tendrils 
outward, until, in the course of two or three years, 
it covers the entire surface—and from the first year 
of its setting, will reward tho labor and time 
given to it in a. greatly increasing ratio. April 
and May I consider tho best time for setting 
plants—as those set in tho fall are more liable to 
be raised out by the freezing of winter. 
What I have already stated, answers the ques¬ 
tion—“Cun cranberry vine* be successfully trans 
planted?” bat in addition, I may state, that while 
on a journey eastward, recently, I saw meadows 
that had been set with plants, bearing in rich 
abundance. No fears need be entertained of 
“the loss of plants,” if set in moist soil. 
As to the durability of cranberry meadows, I 
am not able to see why they should not be durable. 
The plant is, what might be termed a slender 
semi-aquatic evergreen—and does not, like some 
overgrown unnual plants, make heavy drafts upon 
the soil which they do not return. It is satisfied 
to feed temperately upon water and tho slightly 
alluvial deposits, afforded by tho wash of tho 
neighboring highlands, so that “tho soil needB 
no enriching.” That they have been picked from 
Martha’s Vineyard ever since 1803, is a further 
proof of the durability of the cranberry. Finally, I 
believe there are hundreds, not to say thousands, 
of farmera throughout our prosperous country, 
who havo low, wet lands, that are, and will con¬ 
tinue to be, sources of annoyances to their enter¬ 
prising owners, until they put them to the use for 
which nature has fitted them, viz., cranberry 
culture. Noble Dili,. 
Cftton, Steubeu Co., N. Y., I 860 . 
♦ > ■ «- 
TO SAVE SQUASH AND MELON SEED PURE. 
The following method of obtaining puro seed, 
where different kinds of melons, squashes and 
encumbers were raised on a small plot of ground, 
was practiced by me about twenty years ago: 
Rise in the morning by break of day, before 
the bees are abroad. Helect a number of female 
blossoms which have opened during tho night. 
They may be known by growing on the end of 
the young squash, melon, «V,c., while the male 
blossoms(" false Mows,” as they are often called,) 
havo no fruit. Scatter the pollen of the male 
bloRsoms upon the stamens of tho female ones, 
and carefully cover the latter with millinet, or 
anything which will protect them from the visits 
of the bees. A piece of cotton cloth, or even a 
squash leaf, kept In place by a few clods of earth, 
will answer a good purpose. When tho blossom 
withers, the covering may bo removed, and tho 
fruit marked by a colored string tied loosely 
around the vine. To cover the fruit, as recom¬ 
mended by one of your correspondents, without 
performing tho fertilizing office ol' the bee, will 
The Ontario is said to be ike largest of the new 
grapes. It originated On the grounds of Mr. 
Reed, of Port Dalhoosic, Canada West. Mr. 
I’resiirey, who claims to have purchased the en¬ 
tire stock, makes tho following statement: 
“ My attention was first called to this grape 
from a description given me by a gentleman who 
saw it. on exhibition at the Provincial Show in 
Toronto, in the fall of is,',8, About the middle of 
last Juue I called on Mr. Reed, tho proprietor, to 
learn the facts in regard to its origin and quality. 
1 found the vine set with fruit, clusters well 
formed; the size of the grape, at this early period, 
was double that of the Isabella and Concord, 
grown on tho same trellis. I learned from Mr. 
Reed that the vine was ft seedling from a native 
grape, found on the limestone ridge skirting the 
shores of Lake Ontario, which had been trans¬ 
planted and grown in immediate proximity to a 
Black Hamburgh und an Isabella; the Indications 
from the size, color, and cluster, would favor tho 
idea that it was fertilized by the Black Hamburgh. 
I saw it again on the 20th of August, when the 
grapes weio a jet black, and appeared to be cn 
tirely ripe. On the 17th of Hept,ember I was fur¬ 
nished with some Of the fruit, which was exhlb- 
not answer. A little attention will in this way 
! enable any one to raise pure seed, no matter how 
many varieties are planted on his promises. I 
think that it is the only plan that will be found 
always reliable. L. L. Lanostkoth. 
Oxford, Butler Co., O., I860. 
— ■ • • » - 
SHADE FOR SHRUBS. 
The ravages made by insects among llowering 
shrubs, especially roHes, and tho difficulty of find¬ 
ing any effectual means of prevention, have natu¬ 
rally much discouraged the planting of such 
shrubs in localities! where this evil is most preva¬ 
lent; for their cost, though moderate enough, 
If the plants were pretty sure to live and flourish, 
is yet too great, to tempt many, who would 
otherwise bo purohasers, to run tho risk of their 
destruction by bugs, blight, or other cause. Even 
in regions yet unvisitod by these plagues, reports 
of their havoc in other districts arc likely to 
make amateur florists timid about undertaking, 
at the necessary outlay of trouble and expense, 
tho culture of shrubs so liable to destructive 
attacks. 
Without knowing anything of the comparative 
success of flowering shrubs in countries having a 
moister climate and a less ardent sun than our 
own,—but, having observed how much better 
fruit-bearing shrubs do when shaded during a 
part of the day by trees, fences, or other screen, 
than when exposed to the full blaze of the buii 
from morning till night, I have thought that per¬ 
haps a partially shaded situation might havo its 
advantages for ornamental shrubs also. Persona 
of any experience in picking raspberries and 
blackberries, cannot have failed to notice that the 
largest, finest, sweetest fruit, is found on bushes or 
branches not fully exposed to the snn, while that 
which grows on the topmost branches, and with¬ 
out any friendly over-hanging tree or other shield 
from the sun’s scorching rays, is apt to bo small, 
dry, and shrunken. Now, If shade is so beneficial 
to fruit-bearing shrubs, why may it not be to 
itedat the Horticultural Show in Buffalo, nad was 
awarded a premium; tho clusters wore as large, as 
fair, and as beautiful, as the Black Hamburgh.— 
The fruit ripened this year at least If) days earlier 
than, tho Isabella. It bus grown in clusters 
weighing 1.J lbs., tho berries, In. some instances, 
measuring 1| inches in diameter. The clusters 
are compact, cylindrical, and often shouldered_ 
The fruit, when ripe, has less pulp than the Con 
cord or Isabella—is tilled with fine, rich juice, 
aromatic and vinous, and is covered with a rich 
bloom. It does not drop its fruit—never mildews. 
The vine is a vigorous aud luxuriant grower, per¬ 
fectly hardy. The leaf is much larger than the 
Isabella—has a slight pubescence on tho under 
surface.” 
We liuvo not grown this grape, nor even seen it 
on exhibition, and therefore can say nothing in 
regard to it. from our own experience or observa¬ 
tion. Last season we wero presented with a berry 
or two, and in appearance and flavor was very 
much liko Isabella, A friend visited the original 
vine last season, in July, and Informed us that the 
fruit, at that time was double the size of tho Isa 
bella, growing on the same ground and apparently 
receiving the same culture. 
flowering ones also? If our llcrce, American 
sou, hinders fruits reaching their fulness of size, 
flavor, and texture, why may it not also prevent 
(lowers attaining their perfection of bloom? 
Another possible benefit to flowering shrubs 
from being planted in a somewhat shaded situa¬ 
tion, the suggestion of which is the object of this 
article, is their greater exemption from tho 
attacks of destructive insects, is it not true, that 
pestiferous bugs and worms are more likely to 
visit, with their fatal ravages, shrubs which stand 
fully exposed to the heat of a scorching sun, than 
such as grow in a cooler, more tempered situa¬ 
tion? Information ou this point will bo very 
welcome. Meanwhile, for persons setting out 
flowering shrubs tho coming spring, there can be 
little risk in trying the experiment of planting 
them among their sliado trees, or in other like 
situations- taking care to place them where they 
will have sunshine enough to bring the blossoms 
to their full size, and their perfection of color. 
The result of the trial may be larger, handsomer 
(lowers, and at least partial immnuity from tho 
attacks of hostile insects. a. 
South Livoaia, N. Y., 1860. 
Early Tomatoes.—I will give you the way of 
growing Tomatoes that I have practiced for ten 
years. A good many of my neighbors have 
adopted the sumo way. I always have ripe to¬ 
matoes on the first of August. I plant the seed 
about the 10th of March, in tho house, in a pot, 
or box. By wetting them a little each day, and 
keeping them in tho sun as much as possible, 
they will ho up in ten or twelve days. When 
they havo been up two week’s, I plant 10 plantain 
a box, 10 by 12 inches, ft inches deep. I divide 
the box with the small ends of shingles, so that 
each plant will ho separate. I plant them in the 
garden about the 20th of May, four feet apart, in 
soil that is not too rich, or too poor. Do not put 
tho vines on frameB, but let them run on tho 
ground.—A. W., Howard Hush, near Utica, N. Y. 
Inquiries anti ^Insiucrs. 
Raising Turku dkom Cuttings.—I have read or hoard 
sometime that uppln orchards can be started by taking 
limbs of two or throo jours' growth from grafted trees, 
and settiii,* them. I waul to inquire ol you. or your 
correspondents, •? it cm ho done, and how? What limn 
should tho limbs lie out, und bow prepared, and when 
and how sot?—1.. I, , fir (inch Co., Mich , 1860. 
It is useless to attempt to raise upplo trees in tho way 
suggested. Buy good three or four year old trees from 
the nurserymen, and plaut your orchard, and take good 
caro of the trees, and while they are growing, you can 
experimental making tree* from cuttings at your leisure. 
Killinu alders nv Flood iso, Ac.—Can some reader 
of tho Huual tell me whether Hooding an alder Hut will 
kill tho aiders? H no, when should it be done? Will 
such land bo suitable for cranberries? Where ean I obtain 
a book on the culture ol cranberries? Answers to any 
of theiiu question!) will be gratefully dyed l.y a aub- 
o tll io r ;, ' F ' S '> Kcut p itrpont, St. /.awrcnce Co, N. 
Wk cun send you a little book on ernuberry culture, or 
you can obtain it of tho publishers, C. M. Haxton Ai Bau- 
kku, New York—price CO cents. Flooding might event- 
unlly destroy alders, but wo think It would be a slow 
process. However, wo have no experience in this cold 
water cure. 
1'BAOII WoitMM,—Can you toll me of any remedy for 
tho whito worm, in peach trees, that harbors in the root, 
or body of tho tree, near tho top of tho ground? If yon 
ejiu, you will greatly oblige—H. C. U., HUUeiUc, Carroll 
Co., Va., 1800, 
lr is very easy to prevent injury from tho poach 
grub. In May, placo a pile of leached ashes, say about 
half a peck, around ouch tree, in tho form of a cone. 
This will prevent tho moth from depositing its eggs In 
the soft bark, just at or below tho surface,und your trees 
will bo safe. Another way Is to exuminu tho trees every 
spring and autumn, und remove the grub with tho knife. 
On removing the earth, for an inch or two, gum will bo 
seen oozing out, showing tho presence of tho worm. 
horticultural Notes. 
Beaches.- As it is pretty well settled that wo are 
doomed to disappointment again, allow ns to made a sug¬ 
gestion to peach growers, viz.;—To cut away the tops of 
their old peach trees. Jamt spring tho peach buds pre¬ 
sented the same appearance they do now, a black center. 
Being then satislled tho fruit was killed, wo cut away tho 
tops of our oiliest trees, with the view of renovating, or 
inducing new tops. The result was, neither loss nr gain 
of fruit; but we bavo some line, thrifty tops, now, with 
an abundance of fruit burls. This spring wo have gone 
over au orchard, (which is twelve years old, thrifty and 
healthy trees, but too much inclined to mount higher 
and higher,) and cut away an “awful heap" of brush, 
lotting in the sou, so that we cun cultivate tho orchard 
while the new tops are forming, and if wo are favored 
again with a peach season, we anticipate having some of 
the host.—I. W. B. 
Fruits Received,—F ruits Hont us for name, we give u 
careful examination, aud endeavor to name correctly. 
In cases where we are In doubt, wo usually consult with 
Mr. Barry, who is one of the bust I'omologistS in tho 
country. Still, we may semotimen be in error, for often 
we have sent us but a single specimen, and Ibis, some¬ 
times, not iu good condition. Tho past week wo received 
from 11. B. HART, of West Rush, a large apple, which 
proved to bo the Fallowater, and from IIicnry \V * v, nf 
Bates, a well preserved Fall Fippia. 
PUDDINGS, CAKE, ICE CREAM, &c. 
Rice Flour Pudding.— Beat I eggs light, with 
a teacup of rice (lour; add a quart of milk; half 
a teacup of sugar; a tablespoon of butter; half a 
nutmeg, and a small teaspoon of salt. Bake half 
an hour iu a quick oven, and you will have a very 
nice pudding. 
Cream Sponge Cake,— One cup of fine, white 
sugar; one cup of flour; half a cup of sweet 
cream, and the whites of four eggs; suleratus, 
about the size of a pea, dissolved, and a teaspoon 
of lemon extract or vanilla. First, beat tho sugar 
and cream light, then add the whites of tho eggs 
beaten to a stiff froth, and, lastly, mix in the flour 
and other ingrodionts, and beat until very light 
and white. Double refined white sugar should 
be used in making all nice cakes, frosting, <Ste. 
Soda Cake.— Three cups of flour; 2 cups of 
finely ground white sugar; one cup of sweet milk; 
two-thirds of a cup of butter and two eggs; mix 
a teaspoon of cream tartar with tho flour, while 
dry, and dissolve half a teaspoon of soda in the 
milk, add a tctiBpoouful or two of lemon. This 
quantity is sufficient for two loaves. When done, 
and while hot, take them from the pans and 
spread with an icing made iu the following man¬ 
ner:—Beat the whites of two small eggs until 
still) then add one-fourth of a pound of white 
sugar, and a teaBpoou of powdered starch; flavor 
with lemon or vanilla, and boat until it can bo 
spread Binootldy ou tho cake; the longer it is 
beaten the more linn it will he. This soda cake 
is delicious. 
Ion Cream. — Beat tho yolks of three eggs 
light, and stir them into a quart of milk, then add 
half a pound of sugar; a pint of cream; and tho 
peel of two lemons. Bet over a moderate lire and 
stir constantly until boiling hot, then tako out the 
lemon peel, let it become cold, and freeze it. 
A Delicious Dessert. —Two cups of sweet milk 
and one of sour cream, (or one cup and a half of 
sweet milk and ono and a half of buttermilk;) two 
well beaten eggs; a small teaspoon of saleratus 
and hall a teaspoon of Balt; use Hour enough to 
make a batter about as thick us for griddle cakes, 
add a teacup of dried cherries, plums, or currants, 
aud pour Into a tin pail, or moulds, with a closely 
fitting cover; place it in a kettle of boiling water 
deep cuough to reach tho top of the mould, and 
boil fast for two hours. Bcrvo with any sauce. 
It is very good without fruit if you havo none. 
Homer, N. Y., 1860. Anmk. 
Cooking Okra. —As I raised a little okra last 
year, which, I hear, is good to eat, will you, 
or some of the readers of the Rural, please 
inform me how to cook it, aud oblige?— Mrs. 
G. C. V., Hujfato, i\. K, 1800. 
