in my grounds, that have been treated in both 
those ways, that, at the time, looked as though 
they could not recover, and yet now have the 
thriftiest appearance, and wear the deepest aud 
darkest foliage of any that I have. Trees that 
were dlabarkod two years ago, as well as last year, 
arc unusually healthy and vigorous. Ttt debark¬ 
ing, no change appears t he first year. In watering 
with liquid manure, an effect generally becomes 
visible In about a fortnight, but sometimes not 
till the year following. I had, last year, a fine 
Onondaga, that seemad determined tin giving up 
the ghost I watPted it freely with soap suds, the 
drainage of the privy, and from other sources, 
hut without effect, apparently, and I concluded 
my specific had failed. This last spring, however, 
it put out a vigorous crop of leaves, and some 
fruit, and is now one of the best looking trees 1 
have. This season two other trees, procured in 
1869 from the nurseries, got sick, turned yellow, 
and rnadu no wood. Those have had tho liquid 
treatment One has bad its complexiou restored, 
and is no doubt cured, though it will make no 
The other continues sickly 
This would give the quantity of cream of tartar 
present, in each ounce of juicu as nearly one grain, 
admitting the whole of the tartaiic acid to he 
combined with potassa, but as there is always 
some tartrate of lime present in the juice, tho 
amount of cream of tartar is slightly lessened. 
The quantity of sugar determined by Fehling’a 
modification of the copper grape-sugar test was 
19-6 per cent. 
As the grapes examined had ripened very much 
in the interval between the gathering aud the ex¬ 
amination, the above proportion of tartrate of 
potass is probably somewhat less than existed iu 
the fruit. The presence of that amount Bhows 
satisfactorily, however, that tartaric acid is the 
dominating acid in the Catawba grape, and that 
is produced abundantly in the latitude of Cin¬ 
cinnati. 
The sample of crude tartar forwarded by Mr. 
Werk yielded, on qualitative analysis, acid tar¬ 
trate of potass, tartrate of lime, sulphate of potass, 
sulphate of lime, phosphate ammonia, and mag¬ 
nesia. The two last mentioned Balts were present 
in but small amount. 
Mr. I’ayen, having stated in his work on distil- 
TO KEEP MOTHS FROM CLOTHES, 
NOTES IN THE GABDEN, 
Nothing moths dislike so much as being dis¬ 
turbed. The clothes, Ac., should, therefore, be 
taken out of the linen bag, (a pillow-caso tied or 
sewed at the open end is the best,) and Bhaken 
A bag of cloth«B left unshaken is 
once a month, 
like an undisturbed fox covert, where there are 
plenty of rabbits, to a fox. lie won’t go away 
till he is forced to decamp, by being hunted up. 
Moths can't bear tallow, and if curtains, Ac., 
are put away for any time, I should recommend a 
pound of the commonest tallow candles to be put 
iu paper, and placed in with them. In tho mu¬ 
seum of tho Jardin des PI an ten, at Paris, they told 
me they used benzoin collas to keep the moths 
out of the skins of the animals, and not a moth 
did I see in their miles of galleries of stuffed 
beasts. 
The other day I was asked what to do with a 
Crimean sheep-skin coat that had got the moth in 
it. I had it well Bhuken, and then benzoin collas 
rubbed in. It is not the moth that files about 
that does the harm to the clothes, SO much ns the 
grub from which the moth comes,— a white little 
creature with a red head. 1 collected several 
of these grubs from the Crimean coat, and having 
moistened the palm of the hand with benzoin 
collas, I put the grubs on it. They began to twist 
nml turn about, anil were dead in a second or 
bearing. The specimens, too, are exceeamgiy 
large and fine. 
Peaches are not yet ripe, though we have seen 
a few diseased specimens in the market. 
The Pears are doing well, with the exception 
of the blight, whioh is very severe in many 
orchards. The Summer varieties are now ripen¬ 
ing. Btondgnod was in eating a few days ago. 
Beurre Giffard Is now in perfection, and Osband's 
Summer will be in eating order in a few days. 
The Dwarf Atfles are loaded with fruit, the 
early varieties in eating. They attract a good 
deal of attention, and more will be planted this 
Autumn in gardens than ever before. 
The Bmall Fruits are gone, with the exception 
of the Blackberries. The New Rochelle and High 
Bush are now In perfection, aud everybody iu this 
section is well pleased with them. 
The Plums, like the Apricots, are bearing well 
here In almost all gardens while many of the 
trecB are quite over loaded. 
S ALFIGLOSSTS. 
The Salpiglossis, is one of the very best for 
making a beautiful and showy bed. The plants 
grow some two feet in height; the flowers are 
funnel Bhaped, and of every variety of color al¬ 
most that can be named. Borne of the flowers 
contain three or more colors, being beautifully 
veined or stripped. They will grow in light soil. 
In heavy clay they sometimes fail. 
wood this seaROD. 
looking, but 1 have no doubt will come out sound 
next season. 
In short, I have the fullest confidence in either 
of these modes of treatment, and do not believe 
there is any need of losing more than one in ten 
of the trees that are affected in the way described 
by your correspondent. Not caied for, tho dis¬ 
ease is pretty snre to be fatal after a year or so. 
I may as well add here my testimony to one 
general rule, in the cultivation of tho pear. 
Whether on their own roots, or on quince, the 
ground must be frequently Btirred. This is in¬ 
dispensable with dwarfs, and nearly so in the 
TARTARIC ACID IN NATIVE GBAPES. t 
The assertion haa been frequently made in 
publications in this country, that the growth of 
grape vines for the manufacture of wiue is a 
project of doubtful success, since in the United 
States the grape does not form tartaric acid in 
the same laige proportion in which it is found to 
exist iu the European plant, its place being sup¬ 
plied by the vegetable acids, which alter the flavor 
and value of the wine produced. 
Iuasmueh us the cultivation of the grape is now 
prosecuted with success in tiie Ohio valley, aud 
extending over a large section of country, and 
since the climate and soil of the United StateB are 
eminently favorable to the growth and propaga¬ 
tion of the vine, as shown by the abundant woody 
development, it becomes a matter of importance 
to know whether the juice of the fruit grown in 
the United States differs in any important partic¬ 
ular, as regards the nature or amount of acid, from 
that of European grapes. 
For the successful manufacture of wine the 
presence of tartaric acid is all essential; for, by 
its tendency to unite with tho potass, also present 
in the pulp, and to form the acid tartrate of potass 
(cream of tartar)—a salt soluble in the pulp of the 
| grape, hut not soluble wheD, by fermentation, 
! alcohol is formed in the juice, and whioh is there¬ 
fore thrown down and separated from tho wine, 
forming the " tartar’’—depends the superiority 
and greater heulthfulness of true wine over the 
fermented liqnors of other pulpy fruits whether 
indigenous or exotic. 
In the pulpy fruits used in the manufacture of 
domestic wines, the acids present are chiefly malic 
and citric, which form with potash salts soluble 
not ouly in the fresh juice but also iu the ferment¬ 
ed wine. They are consequently not thrown 
down or separated out of the wine as alcoholiza¬ 
tion goes oil iu the fermenting vats, and their 
presence in the wine renders the latter unhealthy, 
THE ALLEN BASPBEBBY, 
Eds. Rural New-Yorker:— Tn the spring of 
the year 1858, I purchased of a Mr. Baldwin, of 
Ann Arbor, Michigan, some plants of the Allen 
Raspberry (so called,) thinking they must be 
about A No. L, as I understood they were from 
Rochester, the birth-place of our Rural, (se 
highly prized here.) They were planted and 
the best manuer, and they grew and 
fjovticnltural $otc0, 
cared for in 
increased wonderfully the first season; and the 
uext year 1 was expecting to have samples of the 
berries to Bhow my friends, and convince them 
of their superiority over the common black rasp¬ 
berry grown here. Hut when the fruiting season 
arrived, I examined carefully all over the plants; 
not a berry was to be found, and my pi ivatu 
opinion is that I had but very little to say about 
them afterward. When my friends inquired how 
Tiik Srvkntkkn Ybar Locusts.—M uch has been said 
about Him haruilussness of these Locusts, which w» wore 
disposed to put faith iu. Their history, undoubtedly, Is 
a wonder; oue of tho most striking, indeed, in the whole 
range of insect life; but recent, observation has com¬ 
pelled us to pat them in the same cub-gory with the 
curculio, the wheat lly, the cut worm, and other destruc¬ 
tive pests, to bo destroyed without mercy. The woods 
Jersey look as if a lire had 
GINGERBREAD, RUSK, &c, 
in some portions of New 
passed over them. The ovipositing of tho Locust is not 
confined to the young wood of tho prnsent year, as is 
generally thought; wo have seen Innumerable instances 
of it in wood two, three, and four yenrs old; wo have 
also Keen hundreds of young pears, apples, ornamental 
trees, «d,rub«. &o,. completely Cut up by them, the loei- 
recipes from one ot tne reauers oi yum pupc. 
Soft GingkrbrKad. —One cup of molass -g; on® 
of sour cream; throe cups of flour; two eggs; on® 
teaspoon of soda; one of ginger. 
Hard Gingerbread.— Put iu a cup one tea¬ 
spoon of ginger; one do. soda; three tablespoons 
butter; three do, boiling water; fill the cop with 
molasses, mix. hard enough to roll, and bake iu a 
moderate oven. 
ft irsK ._One cup of sugar; two eggs; a piece of 
butter the size of two eggs; two cups of milk; six 
cups of flour; four teaspoons cream of tartar; two 
do- soda,—bake immediately in a hot oven. 
Crackers.— One pint milk; two even tcaspoon- 
fuls soda; four do. cream of tartar; two tablo- 
MAMELONK. 
The Mamelone , now ripening, is a curious and 
distinct fruit, with a prominent neck. It is about 
as large as the Green Gage, with a good flavor; 
greenish yellow, with a tinge of red on the sunny 
side. It has borne fine crops for several years 
past, and seems to be a very valuable variety. 
the body of the tree to within a foot of tbu ground. 
Many or the limbs were dead, othnrR were dying, and the 
probability is that youngtreenwill be entirely destroyed. 
It Is too soon yet to speak conthieutly of the extent of 
the injury sustained, but it will no doubt be considera¬ 
ble.— Horticulturist. 
It should he borne iu mind by all 
T«K STRAWllHRnY. 
who would harvest, bountifully of this luscious fruit I 
another year, that they must. at. once take the nooeaeary 
steps, by setting out new bod* upon well pulverised, 
deep, rich soil, or renovate the old bed by mulching by 
thinniug out, tbn bed where they have become too thick 
—removing the old plants, or by mowing off the leaves 
now, and thereby let them recruit themselves. Like 
grass, as winter approaches, protect them with a alight 
coating of manure, which may be removed in the spring 
just as the leaves ntart. Last year, 1 adopted the latter 
mode npon a bed 1 had previoualy trenched two arid a 
SODA CRACKERS, 
Eds. Rural New-Yorker:— Noticing, in a pre¬ 
vious number, a call lor a recipe for crackers, I 
will ju*t pen the one I use, called soda crackers. 
In one quart of flour mix a teaspoon heaping full 
of cream of tartar; add a Inrnp ol butter, about 
the size of a hen’s egg, well rubbed In the flour; 
a teaspoon even full of Boda, in half a pint, of 
sweet milk,—the newer the milk the better, if 
cold —where milk is scarce, water will do. Hake 
in a quick oven and give dose attention. If I 
nfltke more than tho recipe calls for, I prepare my 
ingredients and only wet up at one time what I 
can bake at once. Wet it np hard. Roll out so 
that it will appear flaky. When baked, set them 
down by the stove to dry. Before mixing It all 
up, I generally make a small cake and bake It, to 
ace if it is right, as there is much difference in 
tho strength of both soda and cream of tartar, 
[f one has good luck, this compound will make 
crackers that are generally preferred to those on 
sale, by both sick aud well. 
— •' - " — 
SCROFULOUS Sore Eyes.— A minister in Syra¬ 
cuse had a daughter that had, fur a long time, 
been troubled with Scrofulous sore eyes, and after 
trying in vain many remedies, they heard of one 
which effected a cure, and published it iu the 
PRINCE ENGLKBERT. 
Prince Englebert ib a Belgian variety, the tree a 
free grower and productive. Large, very deep 
purple, with a very thick bloom. Rich aud fine. 
Early Orleans is of medium size, round, purple. 
Flesh sweet and good. It is a great bearer. 
Royal de Tour is a large, round, purple plum of 
the finest quality, and productive here. Tree 
spreading and makes but a slow growth. In 
other places we hear complaints that it is not 
productive. 
FLOWERS. 
In the Floral Department some fine roses may 
yet he seen, and some of the late and more beau¬ 
tiful varieties of Phloxes are in flower. In a 
week or two this too much neglected class of 
flowers will be in perfection. The Altheas are 
just beginning to bloom. This is a very desirable 
class of flowering shrubs on account of their late 
flowering. The show of Hollyhocks in our nur¬ 
series has been very fine this season. We hope 
our amateurs will pay a little regard to this much 
improved and truly valuable flower. The late 
flowering Herbaceous Plants, such as tho Delphin % 
turn , Ac., were never seen to better advantage, 
and the same is true of the Bedding Plants, such 
The Dahlias will soon 
sugar is the dominant element. This acid dimin- f 
ishes as the fruit approaches ripeness; and it is ; 
also diminished in grapes grown where the cli mate ^ 
is hot aud dry in the season when the fruit is t 
ripening. In the south of Europe, when, in the f 
autumn, the African windB blow northward, when j 
the grape is ripening, those portions of the Med- , 
iterranenn shores exposed to a hot and dry wind , 
do not produce dry wines, but wines that are al- , 
ways sweet, because the proportion of sugar and . 
tartar are out of relation with each other. Thus 
the rich, sweet grape of Malaga has but little tar¬ 
taric acid, aud a sweet wine is the result, while 
the wiue of Burgundy has more tartar and less 
sugar, and produces a more acid wine. 
To determine the presence and proportion of 
of tartaric acid, l selected the Catawba grape as 
that most abundantly grown for wine purposes, 
and, by the kindness of Mr. Michael Werk, of 
Greene county, Ohio, who placed at my service 
several pounds of ripe grapes, and a sample of the 
tartar produced, I have been enabled to furnish 
the following results: 
Six pounds of grapes, pressed, yielded 50 ounces 
of a literally dear, colorless juice of specific 
gravity 1.074. TbiB juice was dilated with an 
equal amount of distilled water, and the mixed 
liquid passed through a fine strainer to separate 
the cellulose and albuminous mutters not dis¬ 
solved; solution of chloride of calcium with am 
monia was added so long as a precipitate was 
produced, allowing the liquor to rest between the 
additions; the precipitate was then dissolved in 
hydrochloric acid, and ammonia added. The pre¬ 
cipitate was Uben collected and dried at a gentle 
heat, and weighed against a tared filter. By this 
. processthe malic acid preeeut is avoided, and the 
precipitate obtained iB either wholly tartrate of | 
i lime, or, if not containing any racemic acid pres- 
i ent in the juice, forming a racemate of lime. As 
racemic acid is only a modified form of tartaric 
l acid, and as it is not known to act in any way 
’ dilf'erently in wines from its congener, it was not 
’ deemed necessary to separate them in this exam- 
' ination. 
. The amount of tartrate of lime attained from 
r six pounds of grapes, or from 45 pints of juice, 
. wsb 4 32-100 grammeB, (nearly 67 grains,) which 
f represents 60 16-100 grains of acid, tartrate of 
potash originally existing in the juice. 
the Transactions of the “ Gooseberry Society of that 
kingdom. 
Fuc it Growing in Miouioan.—A few days since we 
received a call from W'm. A. Gbbk.v, Ksq., of St. Joseph, 
Michigan, who Is largely engaged in the culture o! fruit. 
He designs planting 70 acres with peaches, apples, penis, 
cherries, grapes, and small fruits, next fall. Mr. G, lias 
already four acres in grapes, 1,000 peach trees, besides 
large quantities of cherries, gooseberries, currants, Sc. 
The neighborhood of St. Joseph, both by location and 
climate, is well adapted for growing fruits to supply the 
Western Market. 
shuns Tricks — A Goon F.xamplk.— The Southern 
as Yerbenius, Petunias, Ac, 
be in flower. 
The Annuals are doing well their part to make 
the garden gay. The Balsam and Ten Week 
Stock, Phlox Drummandn, and other old favorites, 
maintain their popularity, but we wish to call at¬ 
tention to a few others not so well known. 
The Sc ah is us, sometimes called Mourning Bride, 
is another desirable annual which we very seldom 
see, and yet few things are more pretty or more 
easily grown. They are of all colors, from lilac 
PEAR CULTURE, 
Seeing in your 
inquiries anti ^Instuers. 
Will you please inform me 
Northern Spy A hulk.—W ill you please inform me 
what you know of the apple willed the Northern Spy ; I 
have beeu told that it is a Urst rale apple, but only 
bears a very lew Will you please ao*wer .n the Rural 
this week, if possible. -KURAUST, t uttou, N. 18W. 
The Northern Spy is an excellent apple,and bears good 
crops, with good usage It does not bear until the tre« 
obtains considerable age. We have a tree planted twelve 
years ago, that bore last season, for the first time, two 
specimens. The present year it will give us four or live 
barrels. 
CAtn.in.oWKR and Casbaok.—W ill you, or somebody 
else, tell us how to fix up Cauliflower to make it as good 
as the. Premium Flat Dutch cabbage for the table By » 
mistake, we have grown a large uurnber of the Early 
Paris Cauliflower jfor Cabbage, aud they arebegiuuing to 
make line heads. Perhaps yon might help us to stow 
away some of them, i. e., it you are loud of that kind or 
fodder.— I. W Briggs. 
If any one cun tell how to make Cabbage as good as 
Caulifiou.tr, he should take out a patent, aud would, 
doubtless, soon Eecure a fortune. 
Tomato Chowder,— Take green tomatoes, cut 
ii small piece off the stein end, aud also from the 
other Bide; then lay them in a pan. Sprinkle 
with salt, pour boiling water on them, and let 
them stand ten minutes. Pour the water off and 
serve them in the same manner again. Then 
pour boiling water on them without salt, and let 
them stand a few minutes. Chop them up fine, 
putting in some cabbage, horse radish, and pep¬ 
pers; and when all chopped, pat salt, pepper and 
ready to pack in crocks. 
vinegar on, and they are 
They make an excellent dish to serve with meat. 
Try it,— Farmer’s Daughter, North East, I860. 
Mildew in Linen.— Willsome one please inform 
me how to take mildew out of linen?—J. W„ M. 
