nrx* 
<ux 
Mitchell — I have tasted this pear, and it is 
excellent. It is well known to Dr. Brinckle. The 
doctor has hunted up its history front the Bar- 
tram family. It. is so much superior to the Old < 
Bertram, that that pear should he stricken from < 
the list and this inserted in its place. Unless i 
this is done, I think confusion will be the resuH. 
President —The Committee on Native Fruits < 
have had this pear under consideration, and will 
report upon it. t 
Fondante do Hillot, or .Serrnrier. 
Eshleman—T his pear is about the size of 
White Doyenne, and somewhat like it. 
President— In Massachusetts, where we have , 
had it many j ears, we have abandoned its culture. 
Bonne do Zees. 
Field— r propose this pear, ft is very large, 
handsome, light, yellow, and good. 
Steele —I never saw a tree that was not dis¬ 
eased. It will not live in North Carolina. 
Ives—I have a tree of this kind six years old, 
perfectly healthy, and the wood clean. 1 have 
beon watching for the canker, but have not dis¬ 
covered it- I have obtained no fruit ns yet.. It 
is with me a healthy grower, but I would like to 
see it produce fruit. 
Scott—I have seen the Bonne de Zees in sev¬ 
eral sections of the country. 1 do not think the 
disease on the bark usually extends to the wood 
so as to produce much injury. Nor is the crack¬ 
ing universal. At present I know of a tree bear¬ 
ing a full crop of nverage-Bized fruit, without a 
diseased specimen among them, and tbo tree tip- 
pears perfectly healthy. 
Quinn— 1 have fruited this pear, and have no- 
tiued the cracking of the bark, while tire fruit 
was good. 
Barky— The tree with me is ft moderato grower, 
erect and handsome. The bark cracks, but does 
not seem to injure the tree. Fruit good, but not 
of first quality. 
President—W ith me It cracks almost as bad 
as Van Mens' Leon le Clerc, and sometimes dies. 
I ask whether It is desirable to introduce into our 
lists a tree of this character. 
P.sid—N ever saw it crack so as to injure tiro 
tree. I think it best, adapted to the quince stock. 
Field —Did any one ever know of a tree dying 
by this cracking. 
President—Y es, one died with me from this 
cause. 
U weir tun. 
Baxter— I propose the Uwchlan,found in Ches¬ 
ter county, Pa., near a fence, among a lot of 
stones, not far from the forks of Brandywine 
Creek. It is one of the very best pears. 1 hupe 
to see it occupy a place on the list that promise 
well. 
Barry —It is a good pear, of medium size. 
Field —An excellent pear. I saw it at Mr. 
Barry's. 
Rutter—O ne of our best pears. 
Placed on the list promising welL 
ScHcck. 
Scott— I proposed the Selleck at a previous 
meeting of the Society, but nothing has been done 
with it. The Native Fruit Committee has report¬ 
ed upon it, but it has never been put upon any 
Bergen —I obtained it from Mr. Downing some 
years ago. It is a very poor grower upon the 
pear stock; indeed I have notbiug that grows so 
bad ly. 
Lyon—I t is a very fine grower in Michigan, 
and very promising. 
Scott— it is a beautiful yellow, and melting, 
like the Bartlett. 1 believe it to be a seedling of 
that variety. 
Congress. 
Sauj —I propose the Congress; a fine, fair, 
promising pear. 
lira Noil Ties. 
Harrison — The Dea Nonnes is a good pear, 
ripens well on or off the tree, and bears abund¬ 
antly. Fruit of medium size, and always fair. 
Wakiier — Though not a Western fruit, we 
Western men claim to have first discovered its 
merits. It continues to maintain a very high 
reputation with us. 
Field —The pears on the Bame tree vary very 
much, Borne being excellent and others lusipid. 
Its great, fault ts a lack of juice. 
President—W ith us it is high flavored and an 
abundant bearer. 
Saul—A very good pear. 
JiotrmrroN—Some good judges prize this pear 
very highly. I haveit fruiting and think it a good 
and beautiful pear. 
Omer Pacha. 
IIoor'Ku, of Pa.—I introduce the Omer Pacha, 
I think highly of it. It ripens just before Autumn, 
and is very delicious. 
Reid —I had it ten years before it bore fruit, 
hut it now bears well. Ripens before Bartlett and 
does not keep long. Resembles Benrte Hardy 
very much, but they ripen three weeks apart. 
Field — It resembles very much the Beurre 
Hardy. 
Barry—I consider it a good pear. 
Entered on list as promising well, and referred 
to Committee on synonyms. 
Stevens 1 Genesee. 
Lyon —I move that Stevens’ Genesee be re¬ 
moved from rejected list. It is very highly es¬ 
teemed at the West. It did not succeed in certain 
localities, and for that reason was rejected. 
[Mr. Field here read an extract from p, 52 of 
the Proceedings of 1858, showing that this pear 
was stricken from the list recommended as prom¬ 
ising well, tint was not placed on the rejected list. ] 
Loomis —It is a very fine pear, and 1 think it 
should be replaced on th<- list promising well. 
Scott— It was removed from this list on ac¬ 
count of its cracking and rotting at the core. 
Hotter —Had seen it in many sections and con¬ 
sidered it one of our finest peurs, although it does 
sometimes crack. 
Coit—( think there must he a Bpurious kind in 
cultivation, as I formerly heard favorable ac¬ 
counts of it. Have been much deceived in its 
cultivation. 
Bergen— ft does well with me, but the leaves 
become blighted. 1’hiB does not materially affect 
Field—O ne of the very best for the quince — 
nothing better. 
Barry—T t does very well on quince when 
established, hut its propagation is vciy uncertain. 
Of one hundred budded, perhaps not more than a 
dozen will take. 
Loomis — With me it has not done well on 
quince stocks, hut better than Tyson or Seckel. 
Bergen—W ith mo, alter it has once taken it 
does well. 
Reid— 1 have found no difficulty in budding It, 
and by double working you can get excellent 
trees. 
Quinn—W ith me it is the strongest grower that 
can be put upon the quince. 
Howell* 
President—I wonld like to know how the 
Howell succeeds on the quince. 
Barry— it, does well. 
[The President's experience agreed with Mr. 
Barry's.] 
Washington. 
Baxter—L would like gentlemen to try the 
Washington on the quince root. I have never 
known it to be cultivated as a dwarf. 
Koldnf. hitkonrenr. 
Field—I move wo strike from the list the Sol- 
dat Laboureur. It is not worthy of cultivation. 
I know of two hundred varieties that are better 
than this. 
Barry—T consider it a good pear. 
President—I think it is not expedient to strike 
it offl 
Tyson. 
President — Does the Tyson do well on the 
quince ? 
Messrs. Loomis of Indiana; Baxter of Pm; 
Lyon of Michigan; Quinn of New Jersey; and 
Barry o! N. V., answered in the affirmative. 
Illoodgnoil. 
Boynton—T he Illoodgood does well on the 
quince. 
Quinn—T Huccced with the Bloodgood. 
Lyon—I t does well in Michigan. 
Barry— rt starts very well, but I do not think 
these gentlemen will find it to succeed a great 
while. 
Doyenne «!’ Etc. 
Reid—D oes the Doycene d’ Ete do well on the 
quince. 
Lyon—I t lias done well with me for four years. 
It grows well, but does not make a very strong 
growth, and is quite productive. 
Field—S ucceeds well on the quince. 
Barry—I do not consider it one of the beat 
growers mi the quince, about middling. 
President—T hat is my experience. 
Urn ndywlno. 
Hooter—T he Brandywine does well on quince. 
Frost— It succeeds with me. 
Kingsessing. 
Frost — The Kingsessing grows well on the 
quince. 
Osbiinil’s Slimmer. 
Smith—O sbaud'a Summer succeeds on quince. 
Frost—A fter it gets started it does well. 
Raul—F irst, rate on quince. 
Barry—V ery good. 
Diieliesse do Berrld’ Ete. 
Quinn—T his pear grows well on quince. 
Barry—I consider it rather uncertain on the 
quince. 
Field — There is also a class of pears that do 
not take readily when budded on tbo quince, or 
make bat a alow growth at first, but afterwards do 
aH well as any one can desire. Of this class are 
Flemish Beauty and (deckel. 
Barry—U rbauiste and Easter Beurre are also 
of this class. 
Varieties vf Pears which promise well , ns revised at the 
present Session. 
Adams, Emile d’Heyst, 
Alpha, Fomiante tie Coin ion, 
Bergen, Fondante de Cbarnouse, 
lieuire d’Albert, Fondantu de Malimm, 
Beurre Gris U’HIver Nou- Henkel, 
yean, Rosen Schenk, 
Boiin-e Hardy, Hull, 
Beurre Kenoes, Julouele de Fontonay Ven- 
Beurre I.angelier, dee, 
Beurre Nantais, Kirtlund, 
Chancellor, Lodge, (of Penn.,) 
Charles Van Hooghten, Niles, 
Comte <te Flanders, Ott, 
Councillor de la Cour, Philadelphia, 
Comply shu d’Alost, Pinneo, 
DeltueH d'Hardenpont de Pius IX, 
Belgique, Pratt, 
Dix, Van Assene, or Van As- 
Rouselett d’Esperen, RChe, 
Sterling, Walker, 
Theodore Van Mens, Zepherine Gregorie. 
Duchesne do Berri d’Ete, 
Added to the list, this Session. 
Beurre de Montgeron, Omer Pacha, 
Uwchlaa, Des Nonnes. 
caster market- Twenty miles west of the city it 
does not succeed. 
Loomis _(t does well in Indiana. 
Mitchell —It is very tine. 
Rutter— I have received fine specimens from 
Columbia, Lancaster county, which is the native 
place of the tree. It is remarkably fine. It has 
the synonym of Watermelon. 
llnll. 
Barry—A good pear. [Saul and others agreed 
with Mr. B.] 
Jalousie do Fontonay Vendee. 
Barky —An immense bearer of good quality; 
nearly first rate. Needs severe pruning. 
Saul —A good pear, a prodigious bearer, and 
one that, pays the grower well. 
Esin, eman — f ettuuot succeed with it. 
Scott —Some persons have the old Jalousie, for 
this variety, which is a much inferior pear, and 
ripening earlier. 
Eshlkman—I think I have the old Jalousie. 
Ivirtland. 
President—A good p°ar, fine for market. 
Eshleman —It is disposed to rot at the core. 
President —We all rot there at last. 
Lodge, (of Pctiti.) 
Scott —Tt bears early, a little below medium 
Bize, russet, and is of good quality. 
President — Fair size with us, a fine straight 
grower and good bearer, aud of excellent quality. 
Reid — One of the finest pears of its season. 
As good as Cabot. 
Stkrlk—I endorse all that has been said of its 
good qualities. 
Niles. 
Passed without discussion. 
Ott. 
President — Very fine quality but too small. 
Eshleman —A fine grower, fruit small, but 
flavor inimitable. 
Reid — Excellent in quality, but its small Bize 
detracts from its value. 
Philadelphia. 
Mitchell — The Philadelphia originated near 
this city, has a good local reputation, and is a 
good pear. It has the synonym of the Latch. 
Baldwin — It is one of tho best pears I am 
growing. 
Pinneo. 
Passed without remarks. 
Pins IX. 
President — As I introduced the Pope, it may 
be well that I should say something of his char¬ 
acter. It ia a large pear, very handsome and 
productive. 
Pratt. 
Passed without discussion. 
Van Assene, or Vnn A mo ho. 
Barry—A fine, large, beantifnl pear; melting 
and sweet, yellow skin with a red cheek. One of 
the largest and handsomest, pears we have. 
Saui. —A sweet, delicious pear, but I have never 
seen it, large. 
President— It is not usually large with me, but 
I have it large this year. 
Bergen —l agree with Mr. Barry, in regard to 
the quality of this pear, but with me it has no 
color. 
Barry—I t almost, invariably has a red cheek as 
grown in our neighborhood. 
Walker. 
President —This pear is well known, I believe, 
ft is of large size, green, and has some good 
qualities. 
Zepherine Gregorie. 
Saul —A good pear and a great, bearer. 
President—I concur in that opinion. 
would give liis corn. A roanoimblii manuring and tho 
stirriug of the noil with the plow or cultivator for tho 
destruction of weeds and to keep it mellow, is all that ia 
required aod all that these trees have received. Thin¬ 
ning tho fruit when small, In seasons when trees hear 
freely, ia necessary to produce line fruit and n good crop. 
Yet, these trees have most of thorn borne extraordinary 
crops, so much so as to astonish those w ho see them for 
the first time, and to cause them to wonder how so mnnll 
trees euu hear up under such a load of fruit. Indent}, we 
are satisfied that no inttdligenl amateur or grower for 
market would give his trees less care or in tho main pur¬ 
sue a materially different course of culture. 
As to the quantity of fruit, wo know that hundreds of 
bushels have been grown, alt of excellent quality, Homo 
of which lots gone to market, some lias been sent to Hor¬ 
ticultural Exhibitions in all parts of the country, adding 
much to the interest and value of theso local fairs, while 
some has beou seot us presents to gentlemen of horticul¬ 
tural taste scattered throughout the laud. And, although 
wo speak without authority, should any ot our friends 
wish to make a line hIiow of winter pears by-and-tiy, by 
writing to F.. k B in season, we have no doubt they will 
obtain a collection that will cause them to form a very 
favorable opinion of this branch of pear culture. 
AMERICAN POIOLOGICAL SOCIETY, 
(Continued from page 327, last week.) 
Third Day—Morning Session. 
PEARS. 
revision of the list of varieties recommended 
AS “PROMISING WELL,” AT THE LAST SESSION. 
Adams. 
Reid—I consider it a good summer pear. 
Alphn, Bergen, Beurre d’Albert and Beurre 
Grin d’lltver Nouveau. 
Called in succession and passed without com¬ 
ment, 
Beurre Hardy. 
Barry—O ne of the best pears standing on the 
list promising well, and but for the rule we have 
adopted, not to add to the list for general culti¬ 
vation at this se-ssion, worthy of promotion. 
President—I entirely concur in the opinion 
of Mr. Barry. 
Reid—I agree with both the gentlemen. 
Coit—I t is a long time coming into bearing, 
but I think well of the quality of the fruit. 
Fif.ld — The Beurre Sterksnam is sometimes 
grown for Beurre Hardy. I have received it 
from Europe as such. 
Benrre Kruitcs 
President—A very excellent pear. 
Beurre Lntigeiier. 
Field—D id not think as well of this pear as 
formerly. 
President—T hink as well of the fruit as ever, 
but it is a very Rhy bearer on the pear root. 
Saul —Had it ont three years in specimen 
rows, and now bearing from twenty to thirty 
specimens. 
Ward—H ave four or five trees three years 
planted, ancl all now bearing. They are on tho 
quince root. 
Coit—F lowers well with me, bat most of the 
blossoms drop off. 
PnK.-miE.vr—That is its habit. 
Boyntgn—I have twelve trees which last year 
were a perfect bouquet of flowers, but obtained 
no fruit. 
Beurre Knntius. 
Field—T he Beurre Nantais is almost entirely 
destitute of flavor—nothing but sugar and water, 
and very insipid. It is a great bearer. Never 
saw such a crop as my trees have, and perhaps 
they overbear. 
Reid—I consider it fair in qnality, bnt. nothigh 
flavored. I judge only from a few specimens. 
Barry—I t is a very sweet poor; largo, long 
and tiue. 
President—I t makes with me a very fine pyra¬ 
mid, being a handsome, straight grower. It bears 
well, and iho fruit is of fair quality. 
Clin necl lor. 
Reid—I have had it in bearing some years. It 
is fine in flavor, not very handsome in appear¬ 
ance. Somewhat like Dix. 
Harrison—I t originated at Germantown, Pa., 
on the groands of Mr. Chancellor. The original 
tree is dead. 
Eshleman—I have fruited it for several years. 
It is of excellent quality. 
Baxter —It is a large, fine pear, and grows 
well on the quince. 
Charles Vun Hooghten. 
President—A vigorous grower, of medium 
quality. 
Collin* 
Saul—I t will kill any tree yon put it on. 
President — It has killed trees with me, no 
matter how vigorous they were before. 
Field—Ob account of this difficulty, I move 
it be stricken off the list. 
Stricken off. 
CuiBtc de Flanders. 
Passed without discussion. 
C'ousciller de ia Cour* 
Scott—I s this the same as tfarechal de la Cour. 
President—I am not able to answer the ques¬ 
tion. it is a good pear. 
Compteasc d’ A lost. 
President—V inous and good. 
Delices d’liurdeupont de Belgique. 
Barry—T his is one of those pears that will 
never rank very high. 
Dlx. 
Field—I never knew a good Dix to be brought 
to the New York market from within the distance 
of a hundred miles. 
(Scott —There are some fine specimens on ex¬ 
hibition, grown in this section, but it often rusts 
and crackB. 
Itou.selett d'Esperen. 
Passed without discussion. 
Sterling. 
Eshleman—I t succeeds admirably with me. 
Bergen—A beautiful tree, a good bearer, and 
an excellent market lruit In quality not quite 
as good as Baitlett. 
President—B eautiful tree, and very fine pear. 
Of good repute about Boston as a market pear. 
Lyon—B eautiful pear. For market we have 
no superior. Many prefer it to Bartlett. 
Barky—V ery good. 
Theodore Van Mona. 
President—A very handsome, fine pear, 
Ducbesse de Berri d’Ete, 
Passed without comment. 
Emile d’XIeyst. 
President — It is a straggling tree, looking 
almost like a wild tree. A pear of some merit 
Foudnnto de Cornice. 
Coit—I t is very slow in bearing. 
Reid — It is an early bearer with me. It varies 
somewhat in quality, and is a great bearer. 
Fondnute de Charneu.se. 
Saul —The Fondante de Charneuse is a good 
S ear, it has been confounded with Desire Van 
tons, Due de Brabant Waterloo, and the Excel- 
lantissimo of some. 
Fondante de Noel. 
Barky—A poor pear, handsome, but never 
ripens. 
Stricken off. 
Henkel. 
Reid—I consider it one of the very finest 
orchard pears. 
Hoeenskenck. 
Eshleman. —On the original tree the pears have 
been remarkably fine, Mr. Garber informs me. I 
know it is one of the best pears taken into Lan- 
DwaRP Peaks on Sandy Soils.—I t has generally baotfi 
supposed that, dwarf pears wonld not succeed on a parity 
soil. Aud this Is true, we think, unless libnrally mniitimd, 
H. N\ I.ANtlwoimiY, Ksq , who has very light sandy Wind 
in this onunty, informs ns that no trees have borne 
better tlmu his this nooson, nr made a liner growth of 
wood. His Lotttse Honor, de Jerseys are magnificent,and 
the trees are loaded down. His crop was so large that 
though ouly designed for his own use ho wils compelled 
to dispose of a portion. Mr. L. never starves or neglects 
anything ho grows, and this accounts for his success on a 
sandy soib 
Peaks in Wisconsin.— From all sections of the country 
we hear of success with the pear. A gentleman from 
Wisconsin informs ns that In that -State they are bearing 
most abundantly this season, and thoso who doubted 
their success In that .State have become convinced, and 
the present autumn and next spring will plant ex¬ 
tensively, 
TO IMPROVE CIDER AND KEEP IT SWEET. 
Let the new cider from Roiir apples, (sound 
and selected fruit is to be preferred,) ferment 
from one to three weeks, as the weather is warm 
or cool. When it has attained to lively fermen¬ 
tation, add to each gallon, according to its acid¬ 
ity, from half a pound to two pounds of white 
crushed sugar, and let the whole ferment until it 
possesses precisely the taste which it is desired 
should he permanent. In this condition, pour 
ont, a quart, of the cider, and add for each gallon 
ono quarter of an ounoe of sulphite of lime, 
known as an article of manufacture tinder the 
name of “ anti-chloride of lime.” Stir the pow¬ 
der and cider until intimately mixed, and return 
the emulsion to the fermenting liquid. Agitate 
briskly and thoroughly for a few moments, and 
then let the cider settle. The fermentation will 
cease at once. When, alter a few days, the cider 
has become clear, draw off and bottle carefully, 
or remove the sediment and return to the original 
vessel. If loosely corked, or kept in a barrel on 
draft, it will retain its taste as a still cider. If 
preserved in bottles, carefully corked, which is 
better, it will become a sparkling cider, aud may 
be kept indefinitely long. 
introduction op peaks not on any list. 
[The consideration of the list already recom¬ 
mended as “promising well,” being completed, 
the President announced that any additions to 
the list would bo in order. The introduction of 
new varieties to the notice of the meeting would 
also be proper-J 
Washington. 
Mitchell —I call the attention of the Society 
to a pear that has no place on any of our lists, 
the Washington. It has the best local reputation 
of any pear I know of, and is the only ono in fact 
that is brought regularly and in quantities to the 
Philadelphia maiket,—the most beautiful pear 
that grows. I move it be placed on the list, that 
promise well, 
Adopted. 
Beurre do Jlontgeroil. 
Field —The trees of this variety are perfectly 
hardy, and strong and rapid growers. It is some¬ 
times grown as the Frederic of Wurtemburg. 
Whiting — Cultivated it a long time, before the 
Bartlett, and consider it worthless. 
Saul —As the assertion has been made that this 
frnit ia known as the Frederic of Wurtemburg, 1 
will stare that it ia the same as the New Frederic of 
Wurtemburg, and not the old one. 
Reid—H ad it in bearing several years. Like it 
well. It is a good market pear. 
Added to the list promising well. 
Doyenne ltobin. 
Coit —I introduce the Doyenne Robin. It is 
large, round, and of a green color. 
Ives, of Masb.—I have known it for four or five 
years. It is of good size, and promises to be a 
fine market fruit. 
Barry— ft appears to be a good pear, hut not 
handsome. The tree appears to he sickly on our 
grounds. 
President—I have had it in cultivation ten or 
fifteen years, and I consider the tree quite un¬ 
healthy. 
Windsor, or Summer Bell. 
Bergen — 1 would inquire if the Summer Bell 
has been rejected. I think it ought not to be. 
Next to the Bartlett it is the most profitable pear 
that can be grown. 
Barry —It is grown extensively aud sold in 
oar markets, principally for shipping, as it is 
readily bought up for the Canada aud other mar¬ 
kets. It cau he shipped as easily as apples. 
President— It ,s a favorite market pear, hat 
unworthy of cultivation. Those who soli them 
may do well enough, but those who eat them will 
he disappointed. 
Bergen —Gentlemen differ in taste. It is an 
astringent pear, and some like it* 1 think it is 
occupying an improper position on the rejected 
list. 
Steele— The remarks of Mr. Bergen lead me 
to make one inquiry. Do I understand the Amer¬ 
ican Bornological Society to he organized for the 
purpose of catering to the bad taste of people 
who know nothing on the subject, or to recom¬ 
mend fruits because of their good quality? 1 
wisti to be informed on this point. 
Reld—A s an eating pear, it is worthless; as a 
stewing or cooking pear, it ia valuable. No one 
that knows the pear will buy it for eating. 
Bergen— We don't eat many of these pears in 
New York. They are improved by house ripen¬ 
ing, and shipped from New York to the Boston 
market, where there are good judges of pears. 
President —It is no doubt as Mr. Bergen has 
stated, hat as we are endeavoring to establish a 
standard of Pomology for the United States, it is 
doubtful whether we ought to admit that pear 
anywhere. 
New Bartram. 
Scott —I now present the New Bartram to the 
notice of the meeting. 
CAKES AND COOKIES. 
Eds. Rural New-Yorker: —Missing the usual 
contents of the Domestic Economy in a late issue, 
I, therefore, send you a few recipes which are 
very good: 
Cream Cake. —Two eggs; two cups of thick 
cream; one cup of Bugar; one teaspoon of soda; 
cinnamon aud nutmeg. 
Raisin Cake.—O ne and a half cups of cream; 
one cup of butter; three eggs; one and a half 
cups of sugar; one pound of raisins,— cloves, 
cinnamon, and one teuspoon of soda. 
Lincoln Cake.— Whites of eight eggs beaten to 
a froth; two cups of Bugar; one half do. of hotter; 
one half do. of sweet milk; three cups of Hour; 
one spoon of cream taitar; one half spoon soda. 
Delicious Cookies.— Two-thirds of a cup of 
sugar; half cup of butter; half do. sweet milk; 
one spoon of cream tartar; one half do. of soda. 
Flavor with lemon.— Mrs. Emma Fitzgerald.— 
Navarino, Onon. Co., N. K, I860. 
horticultural -Notes, 
■The Agrlcul 
The Fruits of wkstmkn New Yokk, 
tural and Horticultural Societies of the United Staten 
have thin year offered liberal premiums for exhibition of 
frnits, and have consequently created a lively competi¬ 
tion. The IT. S» Agricultural Society offered $60 for tho 
beat collection of pours, the St. Louis Society $20, the 
Ohio State Society $10, New York $15, aud other Socie¬ 
ties in proportion, showing a general disposition to 
encourage the culture of the pear. It is intereatiog to 
know the success of oar Western New York fruit growers 
in competing for these premiums, and therefore we pub¬ 
lish tho following, handed us by Messrs. Kllwangkk it 
Harry, proprietors of the Mount Hope Nurseries, show¬ 
ing the premiums awarded to them during the recent 
exhibitions: 
First Premium for the largest and best collection of 
Pears and Plums , from the following Societies, viz: The 
U. S. Agricultural Society, Cincinnati, Ohio; St, J,ouis 
Agricultural and Mechanical Association; Ohio State 
Agricultural Society, Dayton; Illinois State Agricultural 
Society, Jacksonville; Tennessee Agricultural Society, 
Nashville, 
First Premium for the largest and best collection of 
Apples, Pears, und Plums, from the following: The New 
York State Agricultural Society, Rlmira; Pennsylvania 
State Agricultural Society, Wilksbarre; Brooklyn (N. Y ) 
Horticultural Society; New Jersey State Agricultural 
Cooiety, Elizabeth; Monroe Couoty Agricultural Society, 
Roche ter, N. Y.; Hunterdon County Agricultural So¬ 
ciety, Fleraiajton, N. J.; Kentucky Horticultural and 
Agricultural Association, Lexington; Genesee Valley 
Horticultural Society, Rochester, N. Y,; Toronto (C. W) 
Horticultural Society; and Provincial Agricultural Asso¬ 
ciation, Hamilton, 0. W. 
We are sorry to see a little jealousy exhibited by our 
contemporaries in some sections of the country. If it 
is right to offer premiums to encourage the growth of 
fruit, it is certainly right that those entitled to them 
should receive them. Then it ia hardly gentlemanly to 
say or insinuate, without knowing the facts, that these 
gentlemen grow but a few specimens on each true just for 
exhibition, and that the trees are nursed, and fed, and 
forced ia a way that would not pay the grower for mar¬ 
ket—that they have no pears at home, hut all aru Bent off 
for exhibition, We happen to know, from our observa¬ 
tion during the season, that the trees receive no more 
care than every good cultivator would give them, if he 
wished to grow fruit profitably for market; in fact, not 
much if any more culture than any first-rate farmer 
PICKLING APPLES. 
Eds. Rural New-Yorker: —Seeing an inquiry 
in your paper for a veeeipo to make apple pickles, 
I will send you mine:—Two quarts vinegar; four 
teacups sugar; two oz. doves; one oz. cinnamon. 
Pare the apples, put in the mixture, aud boil till 
cooked through.— Emm a, Newark, N. V., 1860. 
Noticing an inquiry from E. B. A. for pickling 
apples, I will tell you how mother does, and if you 
could seo how we little folks clean tho preserve 
dishes, you would think they were good. Take 
seven pounds of apples; four pounds of Bugar; 
one quart of vinegar; one oz. cloves, and one oz. 
of cinnamon. Tie in a bag together, boil over a 
brisk lire till the apples are done,— take out the 
apples, put them in a jar, then boil the sirup 
fifteen minutes, and pour it on the apples.—L eti¬ 
cia Emma, Nyack Turnpike, N. Y., I860. 
the fruit. 
Golileu Beurre of Bitbon. 
Barky—D oes the Golden Beurre of Bilboa 
maintain its reputation? 
Loomis — It is a very fine fruit. 
Field— The tree is exceedingly unhealthy, and 
I am nut much pleased with the fruit. 
Warder—I t does well at the West, particularly 
On the quince stock. 
Bergen—W ith me it barely lives on the pear 
stock, and dies on the quince, and should be 
stricken off the list. 
Barry —it is a very fair, second rate pear, bat 
the tree has an unhealthy appearance, both on 
quince and pear. 
President —Although a second rate pear, it is 
beautiful in appearance, and juicy, and takes 
prizes at our shows. Those who visit Boston at 
our large shows will find it among every collec¬ 
tion of twenty-live to which the premium is 
awarded. 
Lyon—I propose that we close this discussion 
and take up the cultivation of pears on the quince. 
Agreed to. 
Packing Ripe Tomatoes.— Can any of your 
many readers give me a mode of packing ripe 
tomatoes, so that they will keep fresh for winter 
use? —A Stockbridge Friend, Slockbridge, N. V. 
[SFKCIAl. KOTKIK.J 
D. B. DB Land & Co.’b Salekatus is giving the most 
complete satisfaction to housekeepers, as it cannot fail 
to do, Its manufacturers are determined that it shall 
be fork, and are sparing no expense to make this tho 
most reliable brand of Saleratus ever offered to the 
pnblio. It is for sale at retail by most grocers and shop¬ 
keepers. The principal grocers throughout the country 
wholesale it. Manufactured at the Fairport Chemical 
Works, Fairport, Mouroe Co., N. Y. 
PEARS ON QUINCE STOCK. 
Flemish Beauty. 
Ives— I wish to know the opinion of the gentle¬ 
men present, in regard to the Flemish Beauty, 
With me it is one of the finest growers. 
