Remedy eor Tkhkh Injured by Mice.— Cun you, or 
any of your numerous correspondents, tell tne what I 
am to do for a large number of apple trees which have 
boon badly girdled by thu mIce' In nmuy iiiKtuucen, t.be 
bark i« gnawed off clear around for a length of three or 
four Inches.—A SUFFKUbr, Chicago. Ill 18U0. 
Tubsh trees may be saved, if the portion of bark re¬ 
moved by the mice is not too great, by taking the hark 
from some largo limbs and titling it nicely around, as 
seen in figure 1. Then cover with grafting wax. A band¬ 
age of some soft material may he placed around to keep 
the bark in its place. 
It is quite easy to propagate, and young 
vines In the nursery are generally as large and 
well rooted when one year old, as most others arc 
at two years. Grate Grower. 
they should Ire set out in the fall, and are forgot¬ 
ten at that season by most planters. Now we 
advise all lovers of flowers to obtaiu a few dozen 
of the best varieties next September, and to aid 
in making the selection, wc give drawings of two 
and descriptions of most of the best varieties. 
Fine bulbs, fit for flowering, can be obtained of 
most of the nurserymen, and at the principal 
seed stores, for about fifty cents per dozen. 
There exists a fine variety of Crocuses, giving 
a very fine show of purple, yellow and white. 
The Cloth of Gold, shown in the cngraviDg, is 
decoction. If the cloth be first passed through a 
mordant of alum, the color is brightened. The 
root of the walnut tree contains the same coloring 
matter, but in a less degree. Birch bark may 
also bo used. 
To Coi-or Green. — One ponnd of fustic will 
color two pounds of woolen or cotton goods. 
Boil the fustic one hour, then put in one-fourth of 
a pound of alum, l’ut in your goods and let them 
remain one hour, airing occasionally. Now take 
out your goods ftud put in the compound of 
indigo until you get the wiahed-for color. To 
color cotton, put in a handful of logwood chips 
to make it more permanent. 
Inquiry.—W ill some of the readers of the Rural 
tell me, through Its columns, how to color green 
without the compound of Indigo, as we cannot 
Mrs. H, M. Tanner. 
To Renovate an Old Orchard. — In the 
Rural of Feb. I5tli, I read an article teaching 
how “to renovate an old apple orchard.” Sixty 
years ago I beg m to graft and make observations 
on orchards, and have occasionally grafted ever 
since; and from my ' xperieoce and observation, 
I would by no means recommend renovating an 
old, scrubby, mussy-toppod orchard, by grafting 
it. I would very mnch prefer, if I had other 
suitable ground for »n orchard, to thoroughly 
prepare the soil, and plant young, thrifty, grafted 
trees of suitable size, and then take proper care 
of them till they began to bear plentifully, allow 
the old trees to bear what, they would, and then 
ent them down. Then I would have a young, 
thrifty, handsome orchard, worth more than 
double what an old, scrubby, mossy one would 
be when grafted. But, if 1 had no other suitable 
ground, then I would thoroughly prepare the 
ground between the old trees, and plant young, 
grafted trees, and take care of them till they bore 
plenty and wanted room, and then cut down the 
old ones. To graft a very old orchard, so as to 
put on a new top, will rid you of apples for some 
three or four years, and will cost more than 
young, grafted trees, well planted.—E. S., f/arbor 
Creak, Erie Co-, Pa. 
NURSERYMAN AND HIS CUSTOMERS. 
The evil complained of by a correspondent and 
published below, we think is not general, yet a 
few thoughts and facts on the subject may not be 
without profit to all. The nurseryman has no 
right to compel the planter to buy trees that he 
does not want, nor has the planter any right to 
compel nurserymen to sell trees when it would be 
to his interest to keep them. The practice among 
all good nurserymen, and for aught we know, all 
nurserymen here, is to fill orders with just such 
trees as are called for, when they can do so con¬ 
sistently with their own interest, and when this 
can not be done to refuse the order. An old plan 
was to substitute other varieties which the nurse¬ 
ryman considered as good, and ripening at the 
same season, but this practice has been discon¬ 
tinued by the best establishments, and substitu¬ 
tions are only made when authorized. This 
course should be adopted by all. 
The illustrations of our correspondent do not 
meet the ease. The tailor, when he finds his stock 
of broadcloth getting short, can order a further 
supply of the wholesale dealer or manufacturer. 
The doctor can treat a score of fever cases withont 
any daDger of using up the supply of medicine 
But, the nurseryman is very 
He has twenty thousand 
get any here, and oblige, 
Attica, Ohio, I860. 
Figure 1. Figure 2 
Another method, when the bark has been removed for 
a greater distance up the tree, is to connect the upper 
and lower portions of tbo bark by scions, as aeon in 
figure 2. These shoots must be made wedge-shaped, and 
inserted in a cut made by a chisel, about an inch above 
and below the edges of the gnawed bark. Cover as above. 
CAKE, LEMON PIES, &c, 
Messrs. Eds. 
■Perhaps Mr. Rural will not ob 
ject to a few recipes, which I think very nice. 
White Pound Cake, 
One teacup tine white 
sugar; one-half do. of butter; beat together about 
tweuty minutes, or to a light cream; udd the whites 
of two eggs; beat ten minutes longer; put one tea¬ 
spoon cream tartar into one and a half cups flour, 
and one-half a teaspoon soda Into a half cup 
Hweet milk. Flavor with lemon or nutmeg. Beat 
all together fifteen or tweuty minutes longer.— 
Bake In a round cake-pan, in a moderately quick 
oven, for about an hour. 
SiMAit Cake. —Ono cup sugar; half cup butter; 
one teaspoon saleratus, salt, and nutmeg. Mix 
slowly together with half a teacup of water.— 
Roll thin. Bake quick. 
Delicious Lemon Pie. —Four eggs; two coffee- 
cups sugar; beat to a froth; the juice of two tine, 
fresh lemons; grate the yellow peel off one, reject¬ 
ing the peel of the second, and the pulps of both; 
beat all together a few moments longer. Have 
ready two pie-pans lined with rich pastry, into 
which turn the above, cover with pastry, and bake 
an hour. Bo snro and have them well done. 
Sooth Cairo, I860. Kmma. 
Cranberry Cultorn. — Iu answer to the Inquiry of 
Mr. J. Haiiky, iu the Re bad of February 26, about 
Cranberry culture, your Idea is, 1 think, quite correct. 
Many acres of our present almost nucleus low lands cun 
be made highly profitable by the cranberry culture; and, 
in fact, I think the cranberry can bo grown on some 
higher lands. We have them here iu great abundance, 
and the vines are plenty and cheap.—I. A., Lake Mill, JVi.i, 
Inquiries aiti) ^nsincrs, 
Grafting the Grai n, &<J,—Will you, or some of your 
correspondents, please answer a few Inquiries through 
the Rural, Will crafting the grape affect, the fruit? 
For instance, grafting the Logan on Catawba, will the 
fruit be purely Imgau, and will it ripen M early ns on its 
own roots' Will grafliug affect the loDgevlty of the 
vine? la It safe to propagate from a grafted vine an 
retaining quality of fruit? What varieties are the moat 
profitable lor vineyard culture? Are leached ashes good 
for grape vines? Should standard pear tyes bo cut back 
if the wood is not thoroughly ripened: Answer, and 
oblige—A Farmka and Fruit grower, (Vila,in, N. Y, 
Tus root may have some inUtience on the fruit, but it 
is so little that it is a debated queattoo, and ono on 
which the.ro has been a good deal of discussion. By 
grafting upon a thrifty, strong root, we get a strong growth 
of the vino, or tree grafted upon it,and the reverse is the 
case where the root is a feeble grower,and this exert? an 
influence upon the fruit; but grafting a pear, or a grape, 
upon a wild stock, does not make the fruit wild, nor does 
grafliug a white grape upon a ,<tock that produces black 
grapes, affect the color of the fruit. Wo know good, 
practical cultivators, who contend that the rnrlincss of 
the grape depends a good deal on the root. On this 
point we need experiment and proof. If grafting Is well 
done in u young vine, Its longevity will not be affected. 
Propagate from any grafted vine or tree Nearly all our 
fruit is propagated from grafted trees. Can’t tell which 
grape will proveto bo the most profitable for vineyard 
culture. In five years from the present time, we shall 
know more on this subject. At the present time, wu 
would plaut here, Isabella, Diana,Concord, anil Delaware, 
and a few each of the other new kinds, Leached ashes 
are good for grapes, and good stable manure is excellent. 
Catting away unripe wood, that is, if it, is not sufficiently 
matured to make a healthy .; -• wth, can do no harm and 
a Judicious cutting back of standard pear trees, in most 
cases, will result in good. The different varieties of pear 
trees grow very dissimilar,—some loose and straggling,— 
some erect and pyramidal. We must study their habits, 
and prune accordingly. 
fjovticultural Notes 
useful in such cases, 
differently sitnated, 
apple trees, and tlie same number of pear trees 
ready for sale, principally the loading varieties, 
with a few thousands of less popular aorta, but 
which are occasionally called for, and which he 
must keep on hand. It took from two to four 
years to grow these trees from the bud, and the 
proportions were arranged, .it the time, in the way 
most likely to suit the demand. But since the 
time of budding, one or more of these varieties, 
for some cause, has incrcuBcd in public, favor, and 
sometimes without any apparent cause, the de¬ 
mand is greatest for particular varieties, and the 
nurseryman receives two or three orders that will 
take all of his Baldwin apples, or all of his Bart¬ 
lett pears, leaving the other sorts on his hands, 
without the ability to fill a general order, embrac¬ 
ing a fair proportion of the leading sorts. Under 
these circumstances, it seems to us that It is too 
much to expect the nurseryman to break up his 
assortment and seriously injure the season's busi¬ 
ness, for the sake of accommodating a few custom¬ 
ers. We have only space to-day for these lew 
hurried remarks, but we will refer to this subject 
again, as it is an important matter, and not well 
understood. _ 
Btmwo ANU SJSTJ.TNB FRUIT TREES, 
The traffic in fruit trees, for transplanting into 
orchards, has grown to be an extensive business 
in nearly all parts of the country, but especially 
so in Western New York. From small begin 
ningn, the nnrsery business has attained that 
point of magnitude, where hundreds of thousands 
of dollars are profitably invested in the trade. 
It would, perhaps, be too much to expect, if 
we supposed that this branch of business had 
grown up without the usual attendant evils of 
other branches of productive industry. It is my 
purpose to allude to one such in the present com¬ 
munication. I shall take for granted, that the 
buyers of fruit trees for transplanting are, in the 
aggregate, as much interested in what they buy, 
as the comparatively few nurserymen are in what 
they dispose of to their customers. And the 
purchaser of any article, whether of trees or 
something else, is supposed to know just what he 
wants, as well as the ruan whose business it is to 
sell. How is it, then, if I wish to plant an orchard 
to certain varieties of fruit, which I believe to be 
the best for my location and the market, that I 
cannot get my quantity of trees without taking a 
share of such as I do not want, and regard as 
worthless? 
This, I believe, is a requirement among nur¬ 
serymen generally. Suppose the same system to 
be introduced in other branches of trade and the 
professions. I go to the merchant to purchase 
from him a coat, hut he requires me to buy a 
cloak also; or I wish to buy broadcloth, but he 
insists that I shall take with it linsey-woolsey. J 
call a physician, hut he refuses to treat me for a 
fever, unless J allow him to treat some one else 
for the rheumatism. Or a lawyer refuses to draw 
me a deed for land, ouless I allow him to draw 
my will at the same time. The principle is simply 
absurd. The old adage may still hold good, 
that’’beggars should not be choosers,” but it is 
not quite so clear that buyers are in the same 
category. 
Is not this the prime cause of so much poor 
and worthless fruit in the country. Orchardists 
have been compelled to set a great variety, much 
of which is found to be of no value when it comes 
into hearing. The evil could he borne if its 
effects were of a more transient character. But 
the mistake once made, no small share of a man’s 
life will be gone before it is thoroughly righted. 
If buyers of fruit trees were more tenacious 
of their rights in this matter, nurserymen wonld 
study more closely the true interests and real 
wants of their customers, and an increased 
amount and improved quality of fruit throughout 
the country would perhaps be the result. 
Somerset, N. y., March, 1860. I. H. Babcock. 
M follows;—“-It was Introduced by Mr, Watson, of Ply¬ 
mouth, Mass., who described it as * the greatest acquisi¬ 
tion ever made to our hardy domestic grapes.’ ‘The 
flesh is tender, juicy and molting, and entirely free from 
pulp.’ A vine received directly from Mr, Watson, has 
homo fruit the past sonson, which tins bepu exhibited be- 
loro the Society. Other gentlemen have also fruited it, 
and state, their fruit to be identical with that exliiblted 
There seems to be no good reason to doubt that the fruit 
is. genuine. If so, it is rightly uamed. The woods of 
Massachusetts abound with grapes of similar quality. 
‘Domestic’ is an uufortuuate adjective to apply to ILL 
variety, fur, iu the opinion of your committee, it is far 
from beiug domesticated. It has all the strongly marked 
the earliest variety, and is of a lively golden 
yellow, with a brownish stripe in the center of 
each petal. Those with a white ground and 
purple and blue stripes, such as La Neige, are 
very pretty, but besides the yellow, the purple 
and blue varieties, where these colors are finely 
blended, as in Mdnstreuse, are the most showy. 
A Good Knitting Machine.—A lady subscriber 
contributes this item for the benefit of sister 
readers of tlio Rural: — "I rather like your 
‘family arrangements,’ by which your numerous 
household supply each other with valuable infor¬ 
mation. Bo here is an item iu reference to knit¬ 
ting machines. J. B. Aikin, Esq., of N. U., has 
patented a machine, with recent improvements, 
also patented, which knits very rapidly, say a 
yard in ten minutes—leaving the shaping to bo 
done by an after process. If a person could 
HARDY GRAPES. 
anybody can remove and adjust upon the same 
stand,) hosiery of all Bizes can be woven, hand 
Runs like a sewing 
stitch, upon one machine, 
machine, with a treadle, and by hand as well. I 
have one, and machinists who have Heon it in 
operation pronounce it a very great affair. They 
seem almost spell bound as they watch the play 
of the needles. Costs $05. What the extra 
plates would be I don’t know — they are the 
costly part of the machine.” 
into the Wady, lie had bin iiilbrmatiou from the Sultan 
of Bornou. 
The Hvt*iuxt Ilartitr, of the Niger expedition, uruler 
Dr Baker, is also dead. After many hardships endured, 
he fell under repeated attacks of dysentery. Some rare 
and good plants have been received from him. His loss 
is sadly felt. He was known to be a good practical Bot¬ 
anist and cultivator, and an ardent lover of plants, for 
which he accompanied this important expedition. 
New FORCING Cci.'Usiiirr. —At a recent moetlngof tho 
British Bornological Society, Messrs. Milne, Arnott & Co., 
of Vauxhall, produced a basket of six fruit ol'a now seed¬ 
ling winter Cucumber, which was named tbo Winter 
Prolific Cucumber, from its property of bearing an abund¬ 
ance of handsome fruit during tho winter. Thu fruit is 
white ppined, of a dark green color, averages about four¬ 
teen inches long, is very straight, and of a uniform thick¬ 
ness of about an inch and a quarter throughout. Tho 
flesh is very solid and of excellent flavor. It was consid¬ 
ered a very valuable and fine variety. 
Buffalo Horticultural Society,— The annual meet¬ 
ing of t.lds Society was hold on the 3d instant,— JIouacb 
Williams, President, in the chair. Tho following officers 
were elected for thu current year:— President —JASON 
SuxTON. Fir.e-Presidents — Noah fl. Gardner, Thomas 
Stephenson. Treasurer — Edward S, Rich. Ren. Seely - 
Henry Waters. Car. Se.r'y—Wm. Coleman. Managers— 
Horace Williams, Deunis Bowen, .fnmes W. Brown, Win. 
R. Coppoek, Otis F. Preabrey, Benjamin Hodge, Warren 
Granger, J no, B. Baton, Amos I. Mathews. 
Thk Pamcah Grass has stood out the past two win¬ 
ters, near Philadelphia, by having dry leaves thrown over 
it in the Fall, and a little brush to keep them from blow¬ 
ing away. It is a noblo object on a lawn when in flower. 
— Gardener's Monthly. 
BUFFALO Husky.—I* the Buffalo Berry, that grows in 
Western New V ork. the same variety as grows in Mis¬ 
souri, and, for aught I know, iu other Southwestern 
States, and valuable for its fruit? A word from you, 
occasionally, about our native flowers and plants, would 
bo very acceptable.— Flora, Allegany Co., N. Y. 
The Buffalo Berry of Missouri iu Shepherdia. tirgenlea , 
a very pretty shrub, growing from six to ten feet in 
- height. The leaves are sil- 
\ \ '• v ery. berries red, about the 
\ . •• size 01 a currant, and good 
vT/^v^^r preserves. It has 
•'SftVx.vt? V \\ idaminate flowers on 
v mBk'nl bush and pistilate on 
V v|\ otht ' r ’ ami the fruit is on tho 
latter. To produce fruit, 
'■M therefore, they must be 
planted in pairs. Our en- 
Fkikd Meats. 
Frying is often a convenient 
mode of cookery, anil, so far as fire is concerned, 
economical, but it is generally so carelessly done, 
that the preparations are uninviting and unhealthy. 
Tho oil, butter, litrd, or dripping, used for frying, 
should he clean, fresh, and free from salt. Olive 
oil, when fresh and sweet, is preferable to any 
other article; next to that is fresh, sweet lard; 
butter is apt to BCoreb, and cooks do not often 
give the attention necessary to prevent this. To 
prepare butter for frying, set it in a dish, which 
place in a sauce-pan of cold water, over a slow 
fire. As soon as the butter melts, a scum begins 
to rise; take it, off tho fire and skim it, and it is 
lit for frying. It is the buttermilk which is left 
in the butter that causes it to scorch so readily, 
and also to which the rancidity of tho butter is to 
be attributed, 
that noble grape. When fully ripe it is very sweet 
and pleasant to eat, but unfortunately tho berries 
are so prone to drop from the duster, that I greatly 
fear it will detract much from its value as a wine 
grape as well as for market purposes. 
The vine is a good hearer, exceedingly hardy, 
and never saffers from the mildew of the fruit or 
foliage, and will thrive and flourish in the most 
barren soil, and in the most bleak and exposed 
situation, without protection in winter, which 
makes it well adapted to the more northern sec 
tions of the country. Although it is very early, 
the fruit will not sell in the New York market as 
well as the Isabella, as the writer has frequently 
seen it sold. 
CONCORD. 
The Concord is a rampant grower, very hardy, 
though not apt to bear well until it attains the age 
of five or six years, when it becomes productive 
enough, but never suffers from over-bearing, like 
the Isabella. 
Persons who have no time, or are unwilling to 
take the trouble to prune their vines, should by 
all means procure the Concord. Jt will bear the 
coldest weather that we have in New York, unin 
jured, without shelter or protection, and will 
thrive and produce fruit of fair quality, when 
planted in the poorest soil. The foliage is large, 
broad, and thick, and the berries never mildew or 
rot, but when dead ripe, they sometimes drop 
from the cluster. Our Massachusetts friendB say 
that it is “ four weeks earlier than the Isabella, and 
that it is fully ripe from the Zd to the 10 jh of Sep¬ 
tember .” 
Now, I will not say that such is not the case in 
Massachusetts, but I will say that with me it is 
only about one week earlier than the Isabella, and 
not what I call fully ripe till the latter part of 
September, when it will be found quite melting, 
and far richer in the saccharine principle than the 
Isabella, but has much more ol' the fox fragrance. 
A few pounds of the fruit, when ripe, will, iu a 
few days, perfume a large room. Some persons 
are very fond of this foxy odor, and to others it 
is very oflensi ve. Last fall (1850) I had quite a 
line lot of these grapes, which sold in market the 
same as good Isabellas. The vine is much hardier 
than the Isabella, which makes it a valuable ac¬ 
quisition to grape growers in the northern sec¬ 
tions of our country. Has any one tested it as a 
wine grape, and if so, how does it answer the 
purpose? Will it make a wine that will keep 
without the aid of sugar or alcohol? 
Perhaps some one will say that I have not the 
genuine Concord, and like Mr. Ott, of Pennsyl¬ 
vania, write about a grape that I am unacquainted 
with. In order to satisfy the skeptical, if there 
should be such, I will here state that my original 
vine was purchased of Hovey & Co., of Boston, 
Mass., for $3, and is without doubt genuine, as 1 
have exhibited the fruit a number of times, and 
also compared it with vines elsewhere. 
one 
This rises to the top when the 
butter is melted, and taking it oil'leaves the butter 
like pure oil.— Home Monthly. 
Restoring Damaged Velvet. — The Monitor de 
la Sulud publishes the following method of 
restoring velvet to its original condition. It is 
well known that when velvet has been wet, not 
only its appearance is spoiled, but it becomes hard 
and knotty. To restore its original softness, it 
must be thoroughly damped on the wrong side, 
and then held over a very hot Iron, care being 
taken not to let it touch the latter. In a short 
time the velvet becomes, as it were, new again. 
The theory of this is very simple. Tho heat of the 
iron evaporates the water through the tissue, and 
forces the vapor out at the upper side; this vapor 
passing between the different fibres, separates 
those which adhered together in hard bunches. 
If the velvet were ironed after damping, an 
exactly opposite result would be obtained; it is, 
therefore, necessary that the substance should not 
come iu contact with the heated iron. 
iave«. The entire plant s covered with 
Its fragrant, spicy, white or flesh-colored 
COLORING RECIPES. 
Eds. Rural New-Yorker: —We have been 
subscribers to your paper for several years, and 
look upon it as one of the necessary appendages 
of home. It has contained many useful sugges¬ 
tions that have proved valuable to me, and 1 could 
think of no better way to express my thankful¬ 
ness to my sister contributors, than to add my mite 
to the list Of recipes. 
Coloring Black.— Noticing an inquiry by “ II. 
II.” to color black, I send you a recipe which I 
know to be first rate. Dissolve four ounces of 
blue vitriol in water enough to cover two pounds 
of goods. Boil, skim, put the goods in, and keep 
them at a scalding heat for two hours, (airing 
them occasionally.) Then take them out and 
rinse in cold water until tho water is clear. Have 
two ounces of the extract of logwood dissolved 
in the same quantity of water,— which should 
also be scalding hot,— pat iu your goods and let 
them remain three hours, then dry them and scour 
in suds. This recipe will color a paramatta or 
silk dress—but for this purpose, the dye should 
be made of cider, or vinegar, instead of water. 
A Brown Dye for Wool. — Steep the goods 
in a decoction of walnut peels till they have 
obtained the wished-for color. The depth of the 
shade is proportioned to the strength of the 
Skko for a Lawn—Orchard Grass— 1 am about to 
seed down a door-yard of three-fourths of an acre, and 
wlxb to know the beiri kind of griu-s seed to sow. Will 
orchard grass make a good sod, and bow much seed to 
the acre,'or is white clover the brut, and whore can l got 
tho iced, and at what prise? 1 also wish to know if 
how the need should ho sown? Will you, or some of 
.your readers, answer in next week’s Rural, and oblige a 
conilant subscriber-—S. ii. Li tton, Maples, N. Y. 
Orchard gran? in the poorest kind for a lawn, as it is 
perhaps more disposed than any other variety to grow 
in tufts. Its principal recommendation is that it will do 
well in the shade, where other varieties would die out, 
Kentucky Blue Grass, or Red Top, and a little White 
Clover, is the heat thing for a lawn. Hither of the 
grasses can be bought here for about $ii per bushel, and 
clover costs about 60 cents per pound. Four bushels of 
Yellow Wash.—As the time for whitewashing 
draws near, I would recommend the following for 
rooms that arc not intended to bo papered, viz.: 
prepare whitewash in the usaal way as for white¬ 
washing, then take horse radish leaves, aB soon as 
they are grown enough, boil them as if for greens, 
pour the Juice into the whitewash, and yon have 
a beautiful bright yellow.—A. Willson, Marcel/us, 
N. K, 1800. 
Cuke for White Swellings. —I wish some 
one of your numerous readers to inform me 
through your columns how to cure a white swel¬ 
ling. Having seen several cures for felons in the 
Domestic Department of your paper, I thought 
perhaps some ono might be able to favor me with 
the desired information.—Ii. C., Leno <, I860. 
EARLY SPRING FLOWERS.-THE CROCUS. 
Currant Wink— (W. G,, Willett , ,V. l’j—We know of 
no extensive experiments in making wine from currants 
tbat would show the number of gallons that could be 
produced from au acre, but there is not much limit to 
the amount as long as water and sugar are abundant. 
The best curraDt wine we ever tasted was made from the 
White Grape; perhaps other varieties would make as 
good, if as well grown, and treated in the same way. 
Tub Diklytra—(A. W. A., Fairmont, Mo .)—You had 
better get the roots of the Jlielytra, and not try to grow 
the seed. They can now be had for about 26 cents of 
almost any nurseryman. 
The earliest of all our spring flowers is the 
delicate little Enowdrop, so modest as to be 
thrown into the shade as soon as the Crocus 
shows its golden petals. Too little attention ha 3 
been given to these fine flowers. All admire 
them, yet in how few gardens is a fair collection, 
or even one or two varieties, to be found. Could 
they be planted when in flower, or in spring for 
early flowering, everybody would have them, but 
Grauasi Bread.—To five pounds of unbolted 
wheat flour, well mixed with nearly a tablespoon¬ 
ful of suit, add a cup and a half of yeast, a cup of 
molasses, and about a pint of warm water.— 
X. Y. Z., New York, 1860. 
