subsequent bard frosts, are amoug the Chief 
causes of barrenness. I have known some per¬ 
sons, in a climate more unfavorable than I have 
referred to, covering the ground under the tree 
in winter, of a surface equal to its size of top, 
and while the ground was frozen, with a coat of 
three or four inches deep of sawdust, which kept 
the ground frozen, aud prevented the starting of 
the hiids in early spring; aud they gathered, in 
consequence, a fair crop of peaches in their sea¬ 
son. Another person, I am told by one who saw 
it last winter, in the vicinity where I went, burned 
coal for fuel, ami sifted his ashes aud scattered 
thorn about on the snow during the winter, under 
the peach trees in his garden, and the result was, 
his trees so treated did not start early, and 
bore full, while liis neighbors had none. My 
friend Mr, Noxoh suggests that tho ground under 
the tree, some five or six inches above it, might 
be covered with boards until after tho early warm 
spring days and following frosts, with like effect, 
keeping the ground frozen and cold until the 
danger is past. These different modes, some of 
them at least being within tho reach of every one, 
should be tried at least on a few trees in the 
garden. Many have already learned howto assist 
nature in tho culture of grapes and other fruits 
in our climate and soil, and why not in the cul¬ 
ture of peaches as well? 8. N. Hoi-jiks. 
Syracuse, N. Y., Oct., 1800. 
Horticultural Sociktt in gbnksko, 
a Horticultural Society has been organ 
uni'er very favorable auspices. Will the 
givo us a list of tho officers? 
Reaches smppitn KitOM ROCHESTER.—About eighty 
thousand baskets of peaches, it has been calculated, were 
shipped from Rochester tho present year by Railroad. 
One tlrm paid the farmers of ono town In this couuty 
$.'10,000. The price averaged about 75 ceuts per basket. 
Tits Oust Pkak, — What variety of pear, if hut one, 
would you recommend for general cultivation?—15., 
October, 1800. 
Wo dislike such questions,and know nothow toanswer. 
It is about as bad as asking a mother, if obliged to lose 
all her children hut one, which one she would prefer 
to have spared. 
NEW VARIETIES OF CURRANTS. 
HOW TO MAKE APPLE BUTTER. 
Eds. Rural New-Yorkbr:—I n a late issue of 
your journal, “Kate” wuuts to know how to 
make apple butter. Take two barrels of cider 
made from nice, sound sweet apples; draw off six 
or eight gallons; then boil tho remainder to 
sirup. Peel aud core live bushels sweet, and the 
sumo quantity of sour applet),—put the raw cider 
in tho kettle, (which should ho copper or brass,) 
boil and skim it; then put in the sweet apples, 
and boil till tender. Dip part of them out and 
put in tho Hour ones; boil a few minutes; then 
gradually add the apples you took our, and tho 
simp; boil till smooth; Bpice to taste. Com* 
monoc stirring as soon ns you put in the apples, 
and continue till done, or it will bo very sure to 
burn fast to the kettle. Now, K atk, if you follow 
these directions, find your apple butter is not 
good, come to "our house,” and you may tasto 
some that is.—K liza, West Fayvt/e, N. V., I8t;0. 
In a late is; no of the Rural, T noticed an in¬ 
quiry about making apple butter, and I will givo 
a recipe which may do until Home one sends a 
better. Apple butter, if properly made, is indeed 
excellent. When new, I prefer it to the best of 
preserves, and it will keep good eight or ten 
years. Apple butter making Is considered some¬ 
what expensive, ns it requires a copper kettle, 
which will cost from twelve to fifteen dollars; 
but hereabout one man buys a kettle, does his 
own hoiling with it, nod then lets it out aud 
charges twenty-live or fifty cents a day. 
To ono barrel of older, take live patent pailfuls 
of well-peeled, cored and quartered sweet apples; 
then fill your kettle with cider, hang it over the 
lire, and before it begins to boil, skim it well. 
Boil down one-fourth, then rinse your apples in 
clean water, and put part in the kettle. Have 
ready what wo call a stirrer, which you can make 
of a piece of inch hoard, live inches wide at the 
bottom, and two at tho top, the length of which 
depends on tho height of the kettle, with seven 
or eight holes in tho bottom, and a handle at¬ 
tached to it at tho top eight or ton feet long, so 
that you can stir without suffering from the beat 
of the tire. Stirring is done so as to scrape the 
bottom of the kettle to keep it from burning, 
keeping a brisk fire, and stir well, putting the 
remaining apples in us fast as you can, and boil 
down to seven or eight gallons. The best way 
to try it is to put some in a saucer, and if it draws 
cider, it is not cooked enough. Take a large 
dipper, and dip it out into crocks. Have ready 
some ground cinnamon,sassafras,and anise seed; 
put half a tablespoonful in each crock, and stir 
it around; then tie cloth or paper uround them, 
and set them away. When cold, it forms a sort 
of skin on top, which must remain unbroken till 
tho time you wunt to use it.—it, Uric Co., N. V. 
In looking over the Rural, I see au inquiry 
for making apple butter, and as a friend gives a 
recipe, I thought I had bettor send it along: 
Apple Butter. —The apples must bo either all 
sweet or all sour. Pare, core, nnd cut as for 
drying. Boil in a little water, until they can he 
Btrained through a sieve. It' sweet, add to one 
pint of the pulp half a pound white sugar, of the 
best kind,—if sour, add to ono pint a pound of 
the same. Then put sugar and pulp in a kettle, 
and cook until it is clear; put into bowls and 
seal up tight. Mother says seal with tliiu paper, 
rubbed with white of eggs. —Nette E., Clyde, N. V. 
Cjovticultuval 2votcs 
am" 
;i§ 
ties of apples for names, Horae of which were too far 
gone for examination. No. l,a large apple that him been 
grown in Ibis auction for a great number of years. We 
don't know its true name, if it has one. It is generally 
cajleij Golden I’ippiti, ami sometimes New York Pippin. 
2, Yellow Bellflower. li, V'ennock’s Bed Winter. 7,Twen¬ 
ty Ounce Pippin. 8, somewhat resembling Yellow Be I. 
(lower, but not so good an apple. 10, Red Canada 11, 
Black Detroit, 12, English Ku,«et. 14, small soil Imran 
turo—nut able to judge. 16 , a tolerably good apple—not 
known. 
— From Thomas Roe, Gates, N. Y., 4 apples for name, 
i wjbaton Pippin. 2, Moluu. 3, Roxbury Russot. 4, 
resembles Wagner very much. 
— From H. N. Langwoktuy, an apple very much like 
Uitmton Pippin, though wo could not decide it to be that 
variety from tho examination of a single specimen. 
M LAUGHLIN PLUM, 
proving that, by promptly shaking t,ho trees and 
killing the insects and carrying off all tho atuiig 
fruit, a good crop could be secured every season, 
even when the curoulio was the most numerous 
and destructive. These facta, and particularly 
the fine crop of this year and the splendid ex¬ 
hibitions of plums at many of our horticultural 
shows, have aroused attention to this neglected 
fruit, and cultivators are beginning to tako 
courage. 
Wo have several letters inquring the best va¬ 
rieties for sending to distant markets, Ao. The 
Damson, wo think, is the best for this pnrpose, 
and tho present autumn sola for a higher price 
than any other plum. It is altogether the best for 
preserving, and no fruit when cooked excels II, in 
our opinion. One correspond nt wishes to know 
whether the growing and drying of prunes for 
market might not be made profitable, and wishes 
information as to the European mode of drying. 
On this point we quote from the Arboretum IJri - 
lannicvm: 
The best prunes are made near Tourp, of the 
St. Catharine plum and the prune d’Agen; and 
the best French plums (so called in England,) are 
made in Provence, of the Perdrigon bianc, the 
Biignoie, and the prune d’Ast,; the Provence 
plums being most fleshy, and having always most 
bloom. Both kinds are, however, made of theBe 
and other kinds of plums, in various parts of 
France. The plums are gathered when just ripe 
enough to fall from the trees on their being 
slightly shaken. They are then laid, separately, 
on frames, or sieves, made of wicker-work or 
laths, and exposed for several days to the nun, 
till they bcoorne as soft as ripe medlars. When 
this is the case, they are put into a spent oven, 
shut quite close, and left there for twenty-four 
hours; they are then taken out, aud the oven 
being slightly rc-heated, they are put in again 
when it is rather warmer Ibau it was before. The 
next, day they are again taken out, and turned by 
slightly shaking the sieves. The oven is heated 
again, and they are put in a third time, when the 
oven is one-fourth degree hotter than it was the 
second time. After remaining twenty-four hours, 
they are taken out, and left to get quite cold. 
They arc then rounded, au operation which is 
performed by turning the Btone in the plum with¬ 
out breaking the skin, aud pressing the two ends 
together between the thumb and finger. They 
are then again put upon the sieves, which are 
placed in an oven, from which the bread has 
been just drawn. The door of the oveu is closed, 
and the crevices are stopped round it with clay 
or dry grass. An hour afterward, tho plums are 
taken out, and the oven is again shut with a cup 
of water in it, lor about two hours. When the 
water is so wurm as jnst to be able to bear the 
finger in it, the prunes are again placed in the 
oveD, and left there for twenty-four hours, when 
the operation is finished, and they are put loosely 
into small, long, and rather deep boxes, for sale. 
The common sorts are gathered by shaking the 
trees; bat tho finer kinds, for making French 
plums, must be gathered in the morning, before 
the rising of the sun, by taking bold of the stalk, 
between the thumb and finger, without touching 
the fruit, and laid gently on a bed of vine-leaves 
in a basket. When the baskets are filled, without 
the plums touebiug each other, they arc removed 
to the fruit room, where they are left for two or 
three days exposed to tne sun and air; after 
which the same process is employed for the 
others; aud in this way the delicate bloom iB 
retained on the fruit, even when quite dry. 
Daring the present summc-r we have given 
descriptions of several of the best varieties of 
plums a3 they ripened, and now call attention to 
the Mi l.aughlm, one of the best and most beauit- 
fnl of this class of fruits, nearly equal in quality 
to Green Gage, of which we had a drawing taken 
when the fruit was in perfection. The tree is 
hardy, and vigorous, and productive; Branches 
smooth, fruit large, and nearly round, as shown 
in the engraving, and flattened at both ends. 
The Buture is barely perceptible. Stalk, three- 
fourths of an Inch long, inserted in a small cavity 
with si ring. Skin, thin and yellow, and dotted 
and marked with red on the sunny side, nnd 
covered with a thin bloom. Flesh, dull yellow, 
rather firm, juicy, sweet, and luscious, and ad¬ 
heres to the stone. It ripens tho latter part of 
August. 
We have a number of drawings of other varie¬ 
ties on hand which, we may give hereafter. 
Bawlk's Janette Apple,— I have just been rending 
in the Rural tho proem-dings of the National Bornolog¬ 
ical Society, and see they have rejector! Raw la’s Janette 
appld. Could you, Mr. Editor, be here now, aud Bee, in 
my orchard of some twenty-live nr thirty varieties, the 
superiority of that variety over alt others, you would 
say that tho opinion of that, body does not hold good for 
Virginia, at least. Were the whole of my orchard of that 
variety, 1 could supply onr whole settlement with ns line 
apploa as anybody need wish to nee or eat; while the cry 
is all around, whatUnotly,scrubby fruit we have thin year, 
and not enough at that. 1 have, for at least twenty-live 
yearn, been a close observer of fruit., as I am somewhat 
concerned in the rai-iug of trees, and 1 have come to 
the conclusion that, for one variety alone, I should choose 
Riwle’s Janette for winter— J. 0. K. Kall, Bli/lbroolt, 
Pa., 1700. 
itawle’s Janette was not rejected. It was introduced 
like tuauy others, and gentlemen from all sections had 
an opportunity to express their opinions in regard to It 
Thuie opinion* are recorded for t.ho information of culti¬ 
vators. It was then passed over without a vote, and will 
not appear on tho rejected list. 
the Perlee; so that WO flo not quite seo how he is 
to be blamed for not having availed himself of 
what had no existence in Franco or elsewhere. 
Even now, in 18C0, the Bon Jardiuier mentions 
only eight sorts, exclusive of Black, viz.: Blanche 
de HoUande, or White Dutch—Fruit of excellent 
quality, transparent, and as large as that of tho 
Cerise or Cherry Currant. The latter is described 
as having large berries, bnt, the bunches are short 
GroseitU a fruits roses —This is the Champagne 
Currant, and well known in England. Gtmdouin 
a fruits blancs — Earlier nnd more productive, 
than the Common White; berries rather small 
anil acid. Gondouin a fruits rouges —A late va¬ 
riety, with long bunches, but the berries, though 
more numerous, are smaller than those of the 
Common Red. lfative de. Berlin —A very early 
variety raised by M. Berlin. Bunches well form¬ 
ed; berries deep red, vory transparent, and very 
sweet. Queen Victoria —Bunches loose, but re¬ 
markably long; berries red, large and of good 
quality. Rouge de Hollande, Red Dutch—Bunches 
long and thick; berries delicious, bright red, 
very large. A vigorous, productive variety, aud 
the latest. Versaillaise — A very fine variety, 
raised by M. Bertln; hunches long and well filled 
up; berries large, light red. 
These ure all that the French recognize, even 
now; and out of the nine, three are old sorts, and 
two only of any particular merit occur among 
the more recent acquisitions, viz., the Victoria, 
raised in England, and the Vcrsaillaisc in France, 
both of which have been for years in the Garden 
of the Horticultural Society. The great stride in 
currant breeding which Mr. Prince thinks the 
French have made, amounts in reality to having 
obtained four new sorts, three of which, the 
Gondouins and Cherry, are of doubtful merit. 
Mr. Prince mentions, indeed, sevorul others of 
French origin, viz., the ChasselaB, Attroenr, La 
Caucase, Imperial Rouge, Imperial Jaune, Fertile 
de Pulluan, Blanche Transparente, White Pro¬ 
vence, Red Provence, Gloire des Sablons, Belle 
de Fontemiy, Belle de St. Giiles, Cerise a longues 
Grappes, and Fertile d'Angers. 
Bat we submit that English gardeners may be 
excused for not knowing anything ahont their 
names, seeing that they are unrecognized in the 
Bon Jardinier, tho onlv French authority in the 
matter. Mr. Prince says they are "estimable.” 
We shall see. A good many varieties called new, 
have been thla year added to the collection at 
Chiswick,-and will be reported upon in due time. 
Should any prove to have real merit, Mr. Prince 
may be assured that we are not so blind to our 
own interests as to neglect them.” 
TARTRATE OF POTAfFT IN OUR GRAPES. 
This salt, or rather th f- tortrato of potash, in 
so common in the graj,<u of Europe as to be 
thought essential to the 'excellence of this admi¬ 
rable fruit. It must be equally necessary in the 
grapes, cultivated or native, In our country, it 
is strange that the opinion should have been orlgi 
uated that this salt is not to bo found in our 
grapes, excellent as they are for fruit and in the 
wine manufactured from them. It is gratifying 
to know that the matter is already settled right. 
In tho Patent Office Repott for 185'J, on Agri¬ 
culture, arc two papers from two distinguished 
chemists on this subject. The first is from Dr. 
Jackson on p. 57, aud the second from Prof. 
Antihki.l, on p. 5'J, 
Dr. Jackson examined the juice of thirty- 
seven forms of the grapes in cultivation, and 
found tartaric acid, without which the tartrate 
cannot exist, in every one of them, varying from 
six tenths of one per cent, to 1.0 per cent. The 
latter amount was obtained from the Clinton 
and the Bartlett grape, near Boston, and the 
former from the Sweet Water and Bull’s Concord 
seedling. Even two per cent, was obtained from 
No. 35 of Weber, on page 08. The average of the 
whole is more than one per cent, an adequate 
quantity. 
Prof. Antisell found tartaric acid in the Ca¬ 
tawba grape and the salts obtained from it, in 
Green county, Ohio. Some salts from grape 
juieo were sent to tho Rural New-Yorker, 
which seemed to contain the name. 
It is obvious to remark, that as potash is one of 
the ingredients of the M-t.irtrate, there should be 
the adequate supply of potash for the grape vine 
to feed upon, as its roots will take it readily from 
the earth. Only u small quantity is needed, which 
will be found in the best vegetable manure, or 
may be easily supplied from wood ashes. C. n. 
The Bullitt Grape.—As there has heen some dispute 
In regard to the origin of the Bullitt grape, we will give 
tho fact*, as we have learned them, Iroin geutlenieu 
residing in Kentucky. Ahout fifteen years ago, a Mr. 
Cobh observed, on the Cumberland Mountains, n vino 
bearing white gropes, of good quality, picked the fruit, 
and marked the vine. At, tho proper reason, he took it 
up and planted it in his garden, ills place he afterwards 
sold to a Mr. Bullitt, who hud little love for horticul¬ 
ture, and the vine was neglected. Some years after¬ 
wards, Mr. Cobb told Judge Tavlqr, an amateur horti¬ 
culturist, of the existence of this vine, and he obtained 
it of Mr. Bullitt, and planted it in his garden in Ilonry 
county, Kentucky,and from this it has been disseminated 
over the country. 
Tuk Hop Tree.—I noticed in your excellent paper of 
September 16, an inquiry, by “A Constant Reader," re¬ 
lative to the ITop Tree. I have lately retuirned from the 
West and Southwest, and found growing wild in hut one 
locality, iu Missouri, a clump of the American Hop Tree 
(I'telia InfoliiUu) lu Its native habitat. And it Is a 
singular fact that I could not find any of the inhabitants 
of Hint section who knew of its existence there till I 
discovered it. The seeds maybe planted either in tho 
fall or spring. If in the spring, they should bu soaked 
by pouring on them hot—not. quite boiling—water, and 
lotting it remain, say twenty-fonr hour*. They will 
grow in any dry , good soil; If rocky, none the worse 
But for a seed bed to start the plants to. I would prefer 
equal parts of s until/ loam and well-rotted leaf mould. 
After they have grown one of two years in the seed bed, 
they may be transplanted, either to nursery rows, or the 
permanent plantation. This is truly an ornamental as 
well as useful shrub, and deserves a place in tho orna¬ 
mental grouuris-of both nurserymen and planters.— E. S. 
Holmes, Wilton, Bing, Co., N, K, I860. 
Indianapolis Horticultural Sociktt.—' Wu are pleas¬ 
ed to learn from the local pap'-rs, that the Indianapolis 
Horticultural Society made « very (ioe Autumn Exhibi¬ 
tion. The Executive Committee in tlmir l a port of the 
show, says:_ 11 The success of this, the liret exhibition of 
an infant Society, has done much toward quickeulng the 
pulse of the doubtful, and cheering ou the hopeful. As 
our object is to aid iu disseminating ‘ useful knowledge 
in the cultivation of vegetables, in every variety, of fruits 
and flowers, Of trees and shrubs,and nil that can surround 
none with the ornamental of husbandry,’ cannot we 
hope that the opproving smiles of our citizens, aided by 
continued exertions ou our part, will give the society an 
impetus which will insure its permanency, tli« result of 
which will be to give to our people more delicious fruits 
for the table, better vegetables for our markets, aud 
make 1 borne, sweet home' more beautiful for all." 
Massachusetts Horticultural Society— Election 
of OJ/iccre—At tho auuual mooting of this Society, the 
following officer* were elected: President —Joseph Bkkca 
of Brighton. Vtr.c- Presidents —Edward 8 Rand of Bos¬ 
ton; J K, C. nyde of Newton; F.ben Wight of Dedham; 
W. O. Strong of Brighton. Treasurer— Wm. K. Austin 
of Dorchester. Corresponding Secretary - KbeQ Wight 
of Dedham. Ur,cording Secretary- F, Lyman Wiuship 
of Brighton, Professor of Botany and Vegetable Phyt- 
ONION PICKLES, SPONGE JELLY CAKE, &c. 
Eds. Rural New-Yubkkk: —Having received 
much valuable information from tho domestic 
department of your paper, I would show my 
gratitude by adding my mite: 
Tomato and Onion Pickles. —To one quart of 
vinegar, add half a pound of brown sugar, half 
an ounce of doves, und ono ounce of cinnamon 
buds. Select small onions, boil in the vinegar 
three minutes, skiiu them out; when cool, lay 
them down in a crock; first a layer of onions, 
and then tomatoes, (the small plum tomato is 
best,) and when the vinegar is cold, pour it over 
them, and set In a cool place. 
Sponge Jelly Cake. —Ono cup sugar; one of 
(lour; three eggs; two tablespoon I'uls sweet cream; 
half a teaspoonfui salcratus. Bake fifteen min. 
ntes; spread with jelly while warm, and roll up. 
Cell a, Galesburgh, Mich., lSijt). 
Citron Sauce, &c. —Will some one inform me 
through the Rural how to make pies with the 
Japan pie melon, or apple pie meion? Also, how 
to make citron sauce,—E. B. T., Attica, Ohio. 
PEACHES 
This fruit is truly designated os one of the 
first of luxuries for man. And while in and 
about Rochester, and further west, its market 
value, owing to its production in the immediate 
vicinity, brings it within the reach of all, yet in 
Central New York, in and about Syracuse, we 
have to rely wholly on importations, at such 
pricoB as make them tasto good to those who 
have the money to buy. Upon a recent trip in 
Ontario county, I saw on my way, and there, 
multitudes of thrifty peach trees as barren a3 the 
fig tree named in the Scriptures, while in regions 
adjoining they are produced iu great profusion. 
So far as I can learn, but for natural causes they 
too would have been alike barren. Neither man 
nor science have materially contributed, in any 
wise, to the difference in result. The question is, 
why cannot these differences be lessened? Where 
peach trees grow so well, practical science, mixed 
with labor, should assist Nature in making them 
fruitful, and so increase human happiness, by 
the cheapness and home production of this fruit. 
It is generally conceded that the starting of the 
THE PLUM. 
For ten or twelve years little attention has 
been given to the culture of the Plum. The rav¬ 
ages of the enreulio, and the disease known as 
black knot have discouraged cultivators, and the 
planting of plums during that time has been con¬ 
fined to amateurs. A few trees in the garden is 
all that any one has had the courage to put out 
Bur, for a year or two back, from natural or other 
causes, the cureulio has apparently decreased in 
numbers, so that without any effort at defeating 
its operations, even the most careless grower has 
obtained a share of fruit; and last year, almost 
every tree in the country bore a large crop. Pre¬ 
vious to this, however, it was found that, the 
black knot was not as formidable an obstacle to 
the culture of the plum as had been supposed, and 
a little watching and prompt use of the knife was 
proved to be an effectual remedy. A few good 
cultivators, too, during all this time, bad been 
[special notice.) 
D. B. De Land & Co. employ a now process in refining 
the Saleratus manufactured by them. This process is u, 
recent discovery, and is declared by chemists and scien¬ 
tific men to bn the most effectual method known. It is 
in use at no other establishment in this country. Sale- 
ratus, to ho healthful aud wholesome, must be perfectly 
free from Impurities. Du Land Co.'s Saleratus is per¬ 
fectly pure, For sale by all good grocers. Manufactured 
and for sale at wholesale by D. B. Ds Land & Co., Fair- 
port, Monroe Co., N. Y, 
