]y cropped with grain, and grassed on'y at short 
and distant intervals; and as a consequence, the 
trees, though fur from being old, were fast going 
to decay, and the fruit was generally small, and 
the yield light and uncertain. When on a visit 
to England in 1850, I spent some weeks in Devon¬ 
shire, Wiltshire, and Cornwall, and had frequent 
opportunities of observing the orchards there. 
Many of them ate old, the trees having been plant¬ 
ed trom 100 to 300 yesra, yet they appeared 
healthy and vigorous, and hore heavy and regular 
crops of fruit, of as good quality as can be raised 
in that salt-impregnated climate. Hero the. old 
orchards are kept constantly in grass, and the 
soil is never stirred except to scarify the surface 
with a harrow occasionally, and sow fresh grass 
seed. Lime is applied largely at occasional in¬ 
tervals, say every twelve years, and soon works 
its way into contact with the roots of the trees. 
Sheep are nsnally keptat pasture among the trees, 
with perhaps a few hogs in the fall to eat up such 
fruit as remains ungathered; and their droppings 
keep the soil sufficiently enriched without any 
further trouble. The trees are kept carefully 
pruned, and all moss, &c., is scraped from the 
trunks each spring. It is rare to see any imraa- 
tured or blighted fruit drop from the tiees. 
My plan of orchard culture would vary consid¬ 
erably from that generally adopted in America. 
First get the land where the orchard is to be into 
good order, by deep plowing, and heavy manuring 
with well rotted compost. Plant, out the trees in 
holes dug six feet in diameter, taking care to place 
the roots extended in their natural position,and 
not deeper than they stood in the nursery. Fill 
in with soil, that taken from the surface to be 
placed nearest the roots of the tree, and when the 
hole is half tilled, pour a bucket of water over the 
loose soil; this will settle it among the roots, and 
give the tree a firm hold on the soil; then till np 
the hole. Alter planting out the trees, keep the 
orchard in fallow crops, aud whenever the ground 
is plowed begin the ridge of each land at the line 
of a row of trees, with a one-horse plow, to no 
greater a depth than will allow of the roots being 
untouched by the plow, taking especial pains to 
steer round ch ar of the young trees so ns to run 
no risk of abrading their burk with the whipple- 
tree. The little patches of unplowed ground left 
close round the trees cjq be afterwards spaded in, 
and kept clean with the hoe. As soon as the land 
is plowed wide enonghto be clear of the roots of 
the trees, pnton a two horse plow, and gradually 
deepen the soil to the furrow, which should have 
a clear outlet for tbo escape of the water. In this 
way all stagnant water In the soil will be drawn 
away from the trees. 
By the third spring from the time of planting 
out the trees, the land may he seeded with clover 
on a barley crop, and allowed to remain In grass 
for two years, still keeping a small patch round 
each tree clear with the hoe or spade, and it 
would perhaps be well to throw a little lime 
around near the roots. No stock of any kind ia 
to be admitted into the orchard for fear they 
might injure the trees. After two years, plow up 
again, and cultivate with fallow crops till the 
greater part of the trees have heoome established 
and are in moderate bearing, when the orchard 
may be seeded down permanently, and kept for 
mowing and sheep pasturage. It ia presupposed 
that the pruning of the trees has been carefully 
attended to during the progress of the orchard to 
matariiy. If the soil is very retentive of moisture, 
it is of no use trying to raise fruit without first 
underdraiuiug the lund. j. it. 
Hamilton, C. W., August, I860. 
Remarks. —We are glad this subject is being 
agitated in Canada. In no place have we seen a 
greater destruction of young trees by mismanage¬ 
ment and neglect. Canada is one of the hist 
markets for the fruit-growers of this section. 
Thousands of bushels of apples, plums and peaches 
are now being shipped from this city to Canadian 
ports,and while we do notregret that the growers 
of fruits here find a good market for their fruit, 
we hope the time is not far distant when the 
farmers of Canada will produce an abundance of 
apples, at least, for home consumption. 
of these apples were saved from being the same 
as windfalls, by having the sheet. 
I will endeavor to give a description of the 
sheet. 1 took enough factory shettiDg to mike a 
square of about fourteen feet. Basted it together 
with wrapping twin®. It took two clothes-lines 
to bind the rim of tills sheet, to keep it from tear¬ 
ing and the apples from rolling off. At each 
corner about two feet of the lines were left loose 
to form slip loops to hold the sheet upou the 
stakes. In the center should be a half inch hole 
bound with strong thin leather. It requires four 
corner stakes, six and a half feet loDg, some 
notches in the upper end, for the slip-loop of the 
line to hold in, and at the other end steel spikes 
J of an inch ia diameter, tapered to a point, to 
drive into the ground. A center stake live feet 
long, with a spike in one end and n half-inch bolt 
in the other, to hold up the center of the sheet, 
and cause the apples to roll to the rim, handy to 
be taken off, completes it. My practice was to 
spread the sheet under that part of the tree to be 
picked, clear of the ground, and send two lads into 
the centre of the tree, two more on ladders to 
pick from the outer branches, dropping the fruit 
on the sheet. All the fruit over the sheet that 
drops and don't hit a limb, is safer from injury 
than it would he laid into a basket. Myself and 
one lad sorted the fruit, and got it ready for cart¬ 
ing to the station. 
T used a press for heading up barrels, made in 
this manner: take 1 j inch plank of light timber 
pome 10 feet long, set a standard in one end, bay¬ 
ing a mortice or strap of iron for a lever to work 
in. The lower aide of the lever should be 4 inches 
above the barrel when standing on the plank,—a 
round stick, 1 foot long and 4 inches in diameter, 
with one side hewed off sufficient to have it lie 
steady on the head of the barrel. Fill t,be barrel, 
shaking it frequently while lilliug, till the apples 
are a little above the edge of the chime. The 
apples will be dented a little when the lever brings 
the head to its place, but will he less injured than 
those that are loose, and much moru satisfactory 
in market. Apples intended for market should 
bo sorted in this way: have two barrels ready, 
and all the largest, smoothest apples that arc uni¬ 
form in size should be put in one bat re), and 
marked Extra, the medium sized smooth apples, 
in the other barrel. The smaller ones should 
never he pnt np fora distant market. They write 
from Boston that probably no apples from West¬ 
ern New York wilt pay cost but tiioseth.it are of 
good quality. Alvin Wilcox. 
West Bloomfield, N. Y., 1860. 
crop. But from the imperfect plant, the first year 
a number of weak canes will push up, some of 
them fruit canes, hearing clusters of berries. They 
make a feeble growth, for the strength of the plant 
is divided, and the next year a mass of canes 
spring from their numerous base buds, which, 
over-taxing the young plant, provo barren and 
worthless. 
Trimming. —This, when properly done, obviates 
the use of stakes or other supports for the bearing 
canes, thus diminishing very materially the cost 
of producing tho fruit. Nothing, however, is 
required the first year. The second spring the 
branches should be shortened to two, or at most, 
two-and-a-balf feet in length. It may be done 
rapidly with a good corn-cutter, or a pair of 
hedge-shears. The plant lias grown low and 
trailing, and as you look along the rows, the 
hushes appear very hedge-like. Perhaps in trim¬ 
ming you have cut away one-third or more of the 
bearing wood, which seeniB wasteful. But, it is 
well to remember that large and lino crops of 
bush fruits are surer by an unsparing use of the 
knife. The remaining buds will start with great 
vigor, and tho first clusters will be large and 
numerous. If you defer trimming part of your 
plantation till the leaves have started, that part 
may ripen its fruit somewhat later, but it may not 
be quite so fine. 
Tho next operation in trimming should he per¬ 
formed in Jnne. It consists in clipping the tips 
of the young caoes, growing for next year's crop, 
(they grow upright,) when they reach the height 
of two-and-a-half feet. 
Plants —pamplet of 30 pages weli arranged, with good de¬ 
scriptions, and printed in excellent style. 
From Edward J. Evans & Co., Central Nurseries, 
York, Fa. Trade. Catalogue vf Fruit aud Ornamental 
Trees, Fines, Shrubs, Fuses, fyc .,—a pamphlet of 14 pages, 
giving names and prices of the most popular varieties of 
fruits, shrubs, Ac.,, without descriptions. 
From A. P. Smith, Ptpnologiral Carden anil Nursery, 
Sacramento, Cal., Catalogue, of Trees and Sh'ubs, Rases, 
Ac ,—30 page pamphlet, with colored plates of California 
fruits. 
From W. C Strong, Mantain Hill Nursery, Brighton, 
Muss. Catalogue, of Trees and Plants pamphlet of 16 
pnges, contalng a list of abont 51 varieties of the best ap¬ 
ples. and the same number of pears, without description, 
aud about »0 varieties of plums, poaches, cherries, and a 
good selection of the small fruits. The Ornamental De¬ 
partment is more full. 
From A Fah.vkstock ASonh, Toledo Nurseries, Toledo, 
0. Inscriptive Catalogue of Ornamental Trees, Shrubs, 
liases, A c t containing over 50 pages. A well printed 
pamphlet, and the descriptions aru concise and plain. 
FRUITS in MA8SACHCSKTT3.-From almost all parts of 
the country wo hear notes of rejoicing from the lovers 
and cultivators of flue fruits. The following ia a post¬ 
script to a private letter from flon. Marshall P. Wildkr: 
“ Wo aro having one of tho best seasons 1 remember for 
tho growth of trees. Our crop of apples is very large. 
Of the pear, we have not so many varieties in bearing 
as In some former years, bnt the crop U abundant, and 
the fruit Is very fair and handsome; and what adds 
further to our comfort, Is the fact that wo have had 
fewer Insects thau for the last ten y vara. Their decrease 
I think many be accouuted for by the extreme cold of 
1869, when, on the 16th of May, the thermometer stood 
at 30', aud at which time l lost most ot my crop of pears." 
Fruits Received, —From J. H. Buckley, Chili, N. Y., 
a SpUzeuberg apple of 1859, in tolerable condition, 
— From J. B, French, Ytetor, N. Y., a fine lot of 
Washington plums. 
— From O. C. Boss, Esq., Penflold, N. Y., half a dozen 
peaches, measuring over 9 indies in circumference, and 
weighing! ounces each. Mr. Boss calls them Cooper's 
Mammoth. 
Strawberry Plants hy Mail. — It will be seen by 
reference to a Special Notice in this paper that Mr. I. W. 
Briggs oilers Strawberry Plants of choice varieties by 
mail. We have no doubt of Mr. B.'s ability to furnish 
genuine plan's as proposed, and trust his proposition will 
inure to the beurtlt of the public. 
Nkw Early Peach.— O. T. Hobbs, of Randolph, Pa., 
writes us that he has a seedling peach from Faj's Early 
Aune, which ripened this season in July—“small, but 
of fine quality.” 
Acknowledgments.— We are indebted to O. T. Hobbs, 
of Randolph, Pa., for several plants of the Randolph 
Pine strawberry. 
PICKING AND MARKETING FRUITS, 
We are now in the height of the peach season, 
and thoosands of bushels are every day being 
shipped. Most of the buyers are discarding the 
old peach basket and are packing in boxes, made 
principally of lath, the endB only being solid, 
while top, bottom and BideB are made of lath 
nailed to the sides, shout half an inch apart 
Thus, plenty of air is furnished, and these boxes 
can be packed in cars, or on board of steamboats, 
much better than baskets. In some cases, these 
boxes have a division in the center, and are made 
to hold, we should judge, something more than a 
bushel. We resume the article which wo wore 
compelled to suspend last week for w.mt of space, 
and also give an interesting article from an 
experienced correspondent on the same subject 
“Winter Fruits intended for long keeping are 
trans'erred by hand from the baskets in which 
they are gathered on the tree, into larger ones, in 
which they can be carried into a dry, cool room, 
where they are laid in heaps, which may be three 
or four deep, where they may remain for a couple 
of weeks, dating which time they will have part¬ 
ed with considerable moisture and be quite dry. 
They will then be fit for packing. 
Clean, new barrels should be procured, and the 
fruits should be carefully assorted. For shipping 
to distant or foreign markets, the best only should 
be selected; all bruised, wormy, knotty speci¬ 
mens being laid a-ide for home consumption. 
They are then placed in the barrels, by band, 
arranged regularly in layers, so that no spaces 
will exist, hy which the fruits may shift, roil or 
knock against one another. The barrels are then 
tightly headed up, so that the head presses firmly 
on the fruits; some people recommend placing a 
layer of clean moss or soft paper, both on the 
bottom aud top of the barrel; but this is not 
necessary where the packing aud heading are 
performed carefully. After packing, the barrels 
must be sent to market in such a manner as never 
to be jolted or rolled, any more than they would 
he on men's Bhoulder.s, or an easy spring wagon 
or sled, or hy a water conveyance. 
On shipboard the barrels should be placed in 
the coolest and dryest placo. It is perfectly idle 
to gather, pack, or ship fruits in any other way 
than this to foreign markets. American apples 
are frequently sold in Liverpool at auction for 
half whut they would have sold for in New York, 
on account of their bad condition. I saw this 
in 184!), when Newtown Pippins were selling at 
twelve and a half cents apiece in the fruit shops. 
Winter fruits for home consumption should be 
carefully assorted, keeping the best, the poorest, 
the sound, the bruised, and the earlier and later 
ripening varieties all separate; when sound and 
bruised, early and late, are all thrown together 
promiscuously, they cannot fail to decay speedily 
and to lose their flavor; for two or three decay¬ 
ing apples in a heap or barrel will taint the flavor 
of all, and hasten the decay of those around 
them. This arrangement into grades and classes 
is, therefore, absolutely necessary even for the 
fruits needed for family use; aud when they are 
bo arranged, the sound, long keepers are put into 
clean, new barrels, carefully, by hand, and the 
barrels headed up tightly and placed in a cool, 
dry cellar, or fruit room. The bruised ones can 
be laid in a place by themselves for immediate 
use. Every barrel, when packed, should be 
marked. 
Winter Pears, as a general thing, require to be 
brought into a warm temperature one or two 
weeks before they arc wanted for table use. All 
the baking and stewiug, and even many of the 
table varieties, may be treatel exactly like apples. 
Packing Pears fur distant markets. —The French 
send away more pears to foreign markets than 
any other people. Some Binall importations of 
their winter sorts have actually been made by 
some of the New York fruit dealers the present 
winter, 1850-51. They pack them in small boxes, 
either round or square, such as a man can lift and 
carry easily in his hands. 
They cover the bottom and sides with very dry 
moss or soft, dry paper, well calculated to absorb 
moisture. They then wrap each fruit in the dry, 
soft paper, and lay them in layers, the largest 
and least mature in the bottom, and fill all the 
interstices with dry moss or paper. I have seen 
these boxes opened in London, in the finest con¬ 
dition, after being a month packed. They are so 
tightly packed that the slightest movement can¬ 
not take place among them, and yet no one 
presses upon another. 
The growth of the plant 
Is thus thrown luto the branches, and the maiu 
stalk becomes firm and Btiff, able to resist the 
winds and sustain itself in an upright position. 
The following spring, last year's bearing wood 
must he out away, and tho branches of tbo new 
canes shortened, to give room to the horse and 
cultivator, and vigor to the remaining buds. 
Yield of Fruit. —Two thousand quarts per 
acre is not an uncommon yield for the first crop. 
I have known them to exceed that hy nearly a 
third, on a patch of an acre. An average yield of 
three thousand quarts per acre can be attained, hy 
careful selection of plants and good culture, 
F, airport, N. Y., 1800. G. F. WILCOX. 
GAILLARDIA 
The Gaillardias are interesting and showy plants, 
though not generally cultivated in our gardens. 
They arc naturally perennials, bnt will not endure 
our hard winters without protection, but when 
sown in a hot bed or cold frame they commence 
flowering the first season in July, and will con 
tinue until frost. There arc several varieties, dif¬ 
fering principally in the markings, the prevailing 
colors being dark red, orange, and yellow. Aria 
tutu hasyellowrays. Bicolor, crimson and yellow. 
Picta, orange, red, and yellow. Alba marginata, 
dark red, edged with creamy white. There is a 
THE AMERICAN BLACK CAP RASPBERRY, 
Now that this Raspberry has come to bo 
somewhat extensively cultivated for market in 
Western New York, some bints from experience 
may be of general use. It has been rather under¬ 
rated by our berry growers until within a recent 
time, though it poetesses qualities which will 
render it popular both for family use and in the 
market. No other berry Is quite so easily and 
surely raised. It is no more work to plant it than 
it is to plant potatoes; and the cost of cultivation 
is not more than for that crop, whether you have 
one hill or one acre. Profit can also be realized 
from it nearly as soon as from auy farm crop; for 
lu fifteen or sixteen months from planting, there 
is a remunerative return. Beside, it Btays just 
where it is set. There are no troublesome runners 
to be clipped, or unwelcome shoots thrusting up 
their unwelcome heads a dozen feet from the 
mother plant, in spite of plow and cultivator. 
And having produced four or five successive 
crops from the soil, it shows itself to be a sensible 
plant by putting on the habiliments of old age, 
aud refusing to bear. You may just plow it up, 
burn it, prepare and enrich the ground, and reset 
with young plants. 
Soil, Location, Planting, and Culture. —It 
will succeed tolerably well in a variety of soils; 
but what it especially dislikes, is a hard, dry soil. 
Good corn land is commonly good raspberry 
laud. It likes best a cool, moist soil, one that is 
not roadily affected hy drouth, and that is rich in 
vegetable matter. A northern and eastern expo¬ 
sure, if protected from the heavy prevailing winds 
by some screen—as a belt of woods—is preferable. 
The tiue time for planting is tarly ia the Bpr'mg. 
The ground should be fitted timing the previous 
autumn, and as soon as it can be safely worked, 
set the plants. A smart fieeze or two afterward 
will uot injure them. Seven feet by thvee-and-a- 
haif is a good distance for field culture. The 
first season they can be cultivated both ways, but 
afterward they form a hedge one way, keeping 
down, by their compactness, the weeds under¬ 
neath, and allowing the cultivator to pass only 
between the widest rows. Keeping the ground 
mellow aud free from weeds comprises the whole 
of the first year’s cultivation. 
Layering the Plants.— This is an important 
operation, and If the right method be not thor¬ 
oughly understood and practiced, the future 
results may be disastrous. About the first of 
September, the plants set in the spriugare in con¬ 
dition to layer. On an average, if they are 
thrifty, each will produce five new plants for next 
spring's planting. The proper time is shown by 
the euds of the canes becoming red, hard, and 
free from leaves. These ends should be inserted 
i a the ground, in nearly a perpendicular position, and 
only deep enough to keep the wind from blowing 
them out. 
A perfect Btyle of plant consists of one bud 
from the end of the layer, with' hundreds of 
fibrous roots radiating in all directions from it. 
This is formed by layering sb described. An im¬ 
perfect plant may be formed by burying several 
inches of the layer in a horizontal position. Nu¬ 
merous buds, set close to one another, with differ¬ 
ent sets of roots, will then spriBgfrom it, and you 
have a plant tLat, however fair ila youth may 
promise, will never reach a vigorous maturity. 
On setting ttaeyn?r/i?c< plant, it will throw upasinglc 
shoot, which will send out numerous branches and 
yield the first crop of fruit. The Becond year, sev- 
eril canes will grow from the base ofthis,fnruising 
abundant and productive wood for the following 
PICKLES, COOKING CAULIFLOWER, &c, 
Pickled Peaches. —Take ripe, aonnd, hat not 
soft peaches, aud pare them; make a gallon of 
good vinegar hot and add to it five or six pounds 
of brown sugar; boil and skim it, then add cloves 
and cinnamon, (broken up, but not powdered,) to 
taste. Put in the peaches aud cook gently until 
they begin to soften, then take them out carefully, 
put them in ajar and pour the vinegar over them 
while hot When cold, paste a thick paper over 
the top of the jar aud set them in a cool place. 
Cooking Cauliflower. — After having trim¬ 
med off tho leaves and tough part of tho stalk, 
put them in a stew-pan and pour on boiling water 
to cover; add a little salt, then cover the pan 
and boil half an hour, or until tender; pour off the 
water and take tho cauliflower up on a hot dish, 
sprinkle salt and pepper over aud spread butter, 
which has been softened before the fire, on plen¬ 
tifully, and serve warm. 
Baked Tomatoes.—P oor boiling water over 
ripe tomatoes, and remove the skins; cut them ia 
two and place them in a deep baking dish, or tin; 
put bits of butter over them and add salt, pepper, 
and a little sugar, flour, and water, and bake an 
hour in a quick oven. 
Stewed Tomatoes. — Peel and cut in pieces 
eight large tomatoes; put them in a stew-pan 
with a teaspoon of salt, half as much pepper, and 
a piece of butter the size of a large egg; cover 
and cook an hour, then add a large tablespoon of 
rolled crackers or bread crumbs, and stew half an 
hour longer. Stir them often that they may not 
burn. 
Green Corn Pudding.—G rate the corn from 
three ears of green sweet corn; beat five eggs 
light, and stir them into a quart of milk; add the 
corn, with a large teaspoon of salt, half a nutmeg, 
grated, and a teaspoon of lemon extract; add 
sugar enough to make it sweet, and bake an hour. 
Apple Butter: —Will some one please give 
directions in full for making what is called apple 
batter? Kate. 
Walnut Farm, X. Y., 1860. 
new variety, the finest of all, called Uybrida grandi- 
flora , of which we give an engraving. The disc Is 
yellow, but the pistils, which are large, give it a 
dark brown color; rays red, tipped with yellow. 
Many of the flowers are much larger than the 
engraving. 
GATHERING AND PACKING FRUITS, 
Messrs. Editors: —Theseasonto commence to 
gather fruits for distant markets having arrived, 
and as many farmers have a surplus of apples and 
wish to sell them, but don’t properly understand 
how to put them up, to sell well ia market, I have 
thought a proper Bpace in the Rural devoted to 
gathering fruits for winter use and to ship to 
distant markets, would be beneficial to a large 
class of its readers. Trait Growers, shall we have 
an exchange of views on this subject for the 
benefit of all? I submit a few thoughts. Last 
season I bought und shipped some apples and 
pears to Boston mat ket. My principle object was 
to help farmers and fruit growers get their sum¬ 
mer fruit to market, aud prepare the way for my 
gripe crop that I wished to go to a Company In 
Fauueil Hall Market, Boston. Frequently was it 
the case when a car load of apples arrived theie, 
the most of them in prime order, but a few barrels 
being put up iu bad order, the whole car load was 
subjected to a discount of twenty-five cents on a 
barrel. There went all I had labored for, namely, 
the nett profits. Why? Because some fruit grow¬ 
ers were so covetous they wanted every thing that 
was in the shape of fruit on the trees to count 
And in some cases, the windfalls too. Now, it 
shottld not be so, because the means to get correct 
information is within the reach of all. 
Every person that has 25 bushels of apples to 
pick should have a canvass or sheet He will 
save enough that will drop in picking, to pay the 
cost of it Last season I bought some Golden 
Sweets on the trees. I prepared a sheet to pick 
them. In the morning 1 took the barrels aboard, 
went one and a half miles to the orchard, aud with 
five lads, that were glad to work for two to four 
shillings a day, and board themselves, we picked, 
barrelled up in good order, and delivered at the 
station two and a half miles from the orchard, 
eighteen barrels in a day. I presume two barrels 
horticultural iNotcs. 
Nurserymen's Catalogues — Few of our horticultural 
readers, we think, can have failed to notice the great im¬ 
provement in the Catalogue!* of tho Norserjtnen within 
the laet ten year*. Without faying what were their 
character in pievious years, wo will say that the Cata¬ 
logues of our loading Nursery men aro now got up with 
taste, well printed, and many of them illustrated with 
very creditable engraviDga of trees and fruit*, and con¬ 
taining reliable descriptions of the varieties most worthy 
of cultivation. Wo have on our table a goodly number, 
received within the last month, awaiting acknowledg¬ 
ment: 
From Ellwa.vgkr it Barry, of the Mount Hope Nurse¬ 
ries, Rocheso:r. Descriptive Catalogue of Fruits—usery 
neat pamphlet of or -r 50 pages, containing brief but care¬ 
fully prepared deacriptioo- of the be«t and most popular 
fruits, as well as many that are yet new and ecarce. AUo, 
four excellent engravings of trees in bearing, and several 
of fruits, besides excellent htnta for planting, afterculture, 
Ac. Descriptive Catalogue of Ornamental Trees and 
Shrubs, Rosts, Flowering Plants, ifC , SfC , — a well printed 
pamphlet, nnifoim in size and general appearance with the 
last, and a work which auy amateur may study with profit. 
Catalogue of Green-House and Hot-House Plants, Fu¬ 
chsias und Select Bedding Plants, Chrysanthemums, 
Pklor.es , Dahlias, SfC.,—'2ti pages, uniform with the pre¬ 
ceding. 
From Frost A Co., Genesee Valley Nurseries, Roches¬ 
ter. Descriptive Catalogue of Fruits ; a ueat, well print¬ 
ed pamphlet of over 50 pages, containing correct and 
concise descriptions of fruitu, aud illustrated with en¬ 
gravings of trees, vines and fruits. It also contains valu¬ 
able hints on transplanting, pruning, Ac. 
From K. Buisr, Rosedale. Nursery, Philadelphia. Setect 
Catalogue of Green- House, Hot-House and Hardy Plants 
—a well got up pamphlet of 44 peges, with a lithographic 
view of the Green-Houses. Descriptive Catalogue of 
Hardy Trees and Shrubs, of over 30 pages, with map of 
the route from Philadelphia to the Nurseries 
From Jahbb Pkntland, Green Mount Garden , Balti¬ 
more. Catalogue of Selected Roses and other Hardy 
The dry moss and paper 
that separate them, absorb any moisture; aad if 
one decays it does not affect others. 
Some of the Paris confectioners and restaurant 
keepers preserve fruit3 very successfully in bar¬ 
rels, packed in layers, and the interstices filled 
with powdered charcoal. The barrels are 
kept in a dry, cool place, about forty degrees, 
where they are not subjected to changes of tem¬ 
perature. Apples, pears, grapes, almonds, nuts, 
and potatoes, are all preserved iu this manner,” 
Canning Peaches. — We have a method of 
preserving peaches in cans, which we think far 
preferable to the usual mode. We use no sugar, 
as we think the fruit retains its natural flavor 
much better without it, and is more wholesome. 
Our method we give to Rural readers as follows: 
Peel and halve the peaches; then put them in a 
steamer, and place over a kettle of boiling water 
from five to eight minutes, when they will be 
sufficiently heated; have your cans hot, put in the 
fruit, filling them full as possible, and seal imme¬ 
diately. When wanted for the table, prepare 
with sugar aod cream the same as fresh fruit, and 
they will be found equally delicious. Plums can 
be done ia the same way.—C. M. M., Rochester, 
N. Y, 1860. 
Cement for Crockery. — Our women folks 
want me to write you for a recipe to make a 
cement to mend crockery and stone ware. They 
say jar covers, plates, &c., will come in two, han¬ 
dles to jugs come off, and how to put them 
together is what they would like to know.—X. Y. 
Z., AVui York, 1860. 
ORCHARD CULTURE. 
There is perhaps no branch of rural economy 
so much neglected, or in which bo many erroneous 
opinions exist among the masses, as that of 
orchard culture. Having occasion to be at many 
different farms during this summer, I observed 
that wh>-re young orchards had been set out, they 
were usually kept in grass, and the trees were 
making a sick'y and stunted growth at the best, 
and in many instances had died out almost en¬ 
tirely, those that remained being covered with 
suckers. On the contrary, the older bearing 
orchards were kept frequently plowed and severe- 
