S\.frO 
THE CHRYSANTHEMUM. 
Trig Chryx'itithemum is a beautiful autumnal 
and early winter flower. It is easily cultivated, 
andtbrives inany goo 1 gird n soil. In favorable 
seasons it flowers, in sheltered situations in the 
garden, tn October and November, but the weather 
is so uncertain in the fall, that the Cliyrsan- 
themnra cannot bo relied upon in this latitude as 
a garden flower. We have fonnd, however, that 
if the brunehes are cut down to the ground as 
soon as the first hard frost destroys the leaves, 
and these branches are thrown over the roots and 
a few forest leaves are added as a protection, 
they will bloom much earlier in the autumn than 
if removed to the bouse, and a very fine show of 
flowers may be obtained before serious frost 
But as a parlor flower, and for the conservatory, 
the Chrysanthemum is a perfect gem. When 
needed for this purpose, plants should he taken 
from the garden before hard I’rOEts, and placed in 
pots, which can safely be done even after the 
buds are formed, but it is better to jdace them in 
pots in the summer, and sink the pots in the earth 
to the rim. Then they can bo removed to the 
house in the spring without disturbing the roots, 
where they will furnish abundance oi' charming 
flowers until after Christmas. 
Most of oar readers, no doubt, are acquainted 
with the old fudian Chrysanthemum, which form¬ 
ed a largo plant, with semi-double flowers, a class 
by no means to be despised or neglected, but in 
1817 Mr. Forth ,vk sent from China a new race of 
Chrysanthemums, called the Chinese or Postpone, 
and sometimes the Button or Daisy Chrysan¬ 
themum. They are of a dwarf or bushy habit, 
small foliage and daisy-like flowers, small and 
very doable like a Itanunoubis, and are produced 
in profusion. Sinoe their introduction they have 
been multiplied and improved by florists from 
seed, and every season adds to the number of 
choice sorts. 
CHRYSANTHEMUM PERFECTION. 
We will not at present describe aDy of these, as 
tho Genesee VaLUy Horticultural Society hold a 
Chrysauthemnm Show this week, when we shall 
have an opportunity to examine moat of the beat 
varieties in cultivation. We, however, give an 
engraving of a very good flower, which we had 
taken last season, named Perfection, a purplish 
lilac, of a regular and beautiful form, and blooms 
in large clusters. One of the best of this color. 
PROPAGATION AND CULTIVATION. 
Cuttings are generally made in March or April, 
and they root in a sandy soil, in pots, if kept at a 
temperature of 60 or 70 deg, in about two weeks. 
They may be turned out in the garden in May, in 
a dry, rich soil. Here a little attention in culti¬ 
vation and pinching to mike the plants grow 
bushy, is all the care they will need until the 
latter part of October, when they should be taken 
np, potted and carried to the house for flowering. 
A better way is to place the plants in large pots in 
May, and sink these pots in the border, when they 
can be removed to the honse for flowering with¬ 
out trouble. Amateurs who have no convenience 
for this work, may divide the roots of old plants 
in the spring, and set them in the garden, or plant 
them in pots, to be sunk in the earth in some 
shady border, which will save the troable of start¬ 
ing new plants. As a general rale, however, the 
young plants flower best. Those who live near 
nurseries can obtain line plants in October or 
November, ready to (lower, very cheap, which 
will give them plenty of blossoms until the holi¬ 
days. 
PROPERTIES OP THE CHRYSANTHEMUM. 
Forthe information of all our readers who wish 
to know the properties of a good flower, and espec¬ 
ially for the benefit of those who may be called 
to act in the capacity of Judges at Horticultural 
Exhibitions, we give the following, on the Prop¬ 
erties of the Chrysanthemum, by Glen NY. 
It is a curious circumstance in the character of 
the Chrysanthemum, that however nearly some of 
the flowers may approach the general form re¬ 
quired, there is scarcely two of the same con¬ 
struction. One globular face is formed of long 
petals reflexing, another by a succession of copped 
petals, one row above another to the center; a 
third may be formed by a mass of incurved petals, 
whose spoon-like ends, showing the backs only, 
curl over and form au almost Bolid surface by 
their closeness; others again have petals broad 
and flat, but towering one above another, forming 
a fine symmetrical flower to the center; and we 
have only spoken now of (he varieties fit to show 
because of their approach to the desirable form 
of half a balL But for those who grow a general 
collection for the sake of variety in form and 
color, there are many more forms—some throwing 
out their quill-like petals like so many diverging 
rays, and scarcely opening even the ends of these 
quills, but open at the ends a tolerably broad 
purfaoe of the inner side; then some have long 
ragged tassel-like flowers, in the form of a loose 
mop—bat the most fanciful of these varied forms, 
and perhaps the prettiest of all, is that of a round 
disk formed with broad flat petals, and globular 
mass of quilly florets nearly filling it. It is this 
variety of construction running through the whole 
family, that perplexes tho judges at a show; but 
they should look to the main point fir si; no matter 
what the construction, whichever flower makes 
up the best and closest half of a globe ia the best 
flower, while thoso which aro open and loose are 
the worst. 
THE POMPONE VARIETIES. 
The properties of the Pompone varieties do not 
vary much from those of the larger family; but as 
their diminutive size is their chief distinction, it 
is the more necessary that they should be com¬ 
pact and symmetrical. They must not show a 
disk. If the center be not covered well, they 
must be discarded as soon as their color can be 
got with a sound close center. They should be as 
perfect as the Ranunculus or double Crow-foot, 
and as double as u double Primrose of tho better 
kind. The flowers should bo abundant at the end 
of all the shoots, iu bunches, with footstalks suffi¬ 
ciently long to prevent tho blooms covering each 
FORM OF A PERFECT CHRYSANTHEMUM. 
other. They should not bo larger than one and a 
half Inch diameter, nor smaller than an inch, and 
the habit of the plant should he short-jointed and 
shrubby. At an exhibition they must be shown 
on the plants. These should not be more than 18 
inches high, nor U sb than 12 inches, with one or 
more llowera perfectly open at the end of every 
shoot. The style of flower in all the family of 
Chrysanthemums should rank thus: — Flowers 
forming a half ball, ranunculus fashion; flowers 
forming a half ball by incurving; flowers forming 
a half hall by reflexing; anemone flowers; tassol- 
ed Anvers; quilled flowers; flowers showiug a 
disk. Of these the first three alone are allowable 
in au open class; the unemone flowers form a 
class by themselves; the labeled and quilled sorts 
are not allowable except on the plant in collection. 
MARKS OS’ PERFECTION. 
1. The plant should be dwarf, shrubby, well 
covered with green foliage to the bottom, the 
leaves broad mid bright, the flowers well dis¬ 
played at the end of each branch, produced in 
abundant quantity, and well supported by the 
stem. 
2. The flower should be round, double, high iu 
the crown, perfect in the center, without disk or 
confusion, and of the form of half a ball. 
3. The individual petals should bo thick, broad, 
smooth, circular at the ends, according with the 
circle of the flower, tho indentations, where they 
meet, hardly perceptible. 
4. The petals must not show their undersides 
by quilling, and should be of such Arm texture 
as will retain them all in their places. 
5. Size of bloom to be large in proportion to 
the foliage, but the size only to be considered 
when plants are in all other respects equal. 
-*-• > 
NEW DOUBLE ZINNIAS. 
In the Rural of August 25th, in onr notes of 
flowers itiBoason, we gave a drawing and descrip¬ 
tion of the Zinnia elegant, a single flower of 
almost every conceivable shade of color and great 
briHancy. Florists have entertained high antici¬ 
pations of obtaining a double Zinnia, and It seems 
these hopes are realized. That a double Zinnia 
must be an exceedingly fine flower, any one can 
readily Imagine who has seen the brilliant colored 
single sorts, rich us they are, and only wanting 
additional petals to elevate them to the Florist's 
standard. Their brilliant colors will form a rich 
contrast throughout tho autnmu with Ihelilao and 
purple hues of the Aster. Messrs. Vilmorjn So 
Co., of Paris, are the raisers of the novelty, and 
in September sent to Dr. Li.nih.ey, editor of the 
London Gardener's Chronicle a bouquet of cut 
flowers. In acknowledging their receipt, the 
Doctor writes as follows: 
“Whatever may be the success which is des¬ 
tined to attend the attempts at producing green 
roses, we can at least congratulate our friends 
upon the appearance of an entirely new and ex¬ 
tremely beautiful race of florist’s flowers, not 
likely to yield to either Dahlias or China asters, 
and certain to become rivals of tho best of the 
latter, even when broagbt up at Eifurth. 
It is well known that the common purple Zin¬ 
nia does occasionally produce flower-heads larger 
than ordinary, and even semi-double; but that no 
permanence has been secured to such sports. 
Growers have in vain attempted to fix the 
changing habit, and a purple Zinnia remains a 
purple Zinnia still; all that has proved noticeable 
being a greater disposition than formerly to 
break into other colors. This greater disposition 
than formerly has, however, proved in Zinnia pre¬ 
cisely what it has proved in p.o many other cases, 
—the turning point between wild nature and 
domestication. By degrees a greater and a great¬ 
er tendency to vary has come over the constitu¬ 
tion of Zinnia, till at last she has broken out in an 
entirely new array. 
A box from Paris reached us the other day, 
filled with what at first sight appeared to be anew 
race of double dahlias, Upon being unpacked, 
however, the box displayed a collection of double 
Zinnias of the most beautiful form and color. 
Fonr-andtwenty flower-heads were there, some 
nearly double, tbc greater part as completely so 
as the best Pompone Chrysanthemums; mostly 
three inches in diameter, some two and one-half 
inches, a few bat two inches. Purple, deep rose, 
light rose, rose striped, red, orange, buff, and 
various shades of these colors formed a bouquet 
of singular beauty, especially when illuminated 
by a ray of that sunshine which has been so rare 
this week. The metallic surface of the Zinnia 
then displayed a brilliancy which none of our 
autumn flowers can equal. 
The specimens forwarded by Messrs. Vilmorin 
A Co., of Paris, who, by patient, watching for 
several years, have succeeded in so far fixing the 
new condition of Zinnia that, It comes as true 
from seed as China asters, the different colors 
separate, and the double forms still double. 
That tho Florist is thus provided with an en¬ 
tirely new field in which to exhibit his skill in 
transmutation is certain. The first step has been 
taken by Megssfs. Yilmorin.” 
- +•+ - 
THE DIOS COREA BATATAS. 
A few, notwithstanding early discouragements, 
have persevered In the culture of the Dioscorea, 
and with very satisfactory results. The following, 
showing the result of a fourth year’s trial by Dr. 
Hot.wtcx, of Btaten Island, wo take from the 
1 lorliculturisl: 
Tub result of my fourth year’s experience 
with tho Ilioscorea batatas is, that I am satisfied 
it may bo made a profitable and desirable article 
of cultivation, at least for the garden. 
On deeply dug grounds, with a medium supply 
of welt-rotted stable manure, I have produced 
roots weighing six pounds, from one plant, and 
I think (bey may bo made to average five pounds. 
Some of mine were planted one foot apart each 
way, and others only six inches apart one way 
by a foot the other. On the same soil I observed 
no difference iu the product, bub on the contrary, 
I think thofl ' at six inches were the best. 
1 decidedly think tli »t the plant was mu oil 
weakened when we first, had it, constitutionally, 
by having been so much subdivided to Increase 
the quantity for sale. The largest roots I could 
raise at first were very small compared with 
those I can raise now, ond it certainly has Im¬ 
proved each year, as the part planted has been 
larger and better developed. 
The number of axillary tubers has also increas¬ 
ed, and they, too, have been larger. In fact, the 
number produced of these tubers is enormous. 
They cover the ground, and thousands have to 
be dug in, or left on the surface. They will, how¬ 
ever, remain in the ground all winter and come 
up themselves quite thick in the spring. 
These tubers will form good roots when planted 
the following year, but not such large ones as 
those from other root". Tho true plan seems to 
me to be this with them: To plant them quite 
thick, almost like seed, the following year after 
they arc produced and let them make small roots, 
which plant again the next year, say six inches 
by twelve, and they will then form fine roots of 
four to six pounds each. 
When roots are planted it is beBt to lay them 
along the ground, horizontally, and just cover 
them over — at least mine did best that way. 
Next to whole roots, it i9 best to plant, the thin 
ends of the largest roots, which arc not good to 
cook. 
I should perhaps remark hero, that the product 
of every plant is not one root, but often two or 
three. 
The larger the root iB that ia planted, the 
larger the product will be as a general rule. The 
planted root does not grow, nor does it rot away, 
but only shrinks up, and hardens. The earliest 
start and the best growth are made from the top 
of the root, on the tip end of the thin part. 
It is now demonstrated that this root is per¬ 
fectly hardy, even in very severe climates, and it 
will also take care of itself Any part left, in the 
ground will produce other roots the next year, 
and the little tubers formed above ground will 
do the same. In fact, numbers of these will 
strike and make roots as large as the little finger, 
by faU, 
This root may, therefore, be planted on the 
western prairies, and all along the various over¬ 
land routes to California. In all those plains and 
valleys, and even on the mountain slopes, T feel 
confident it would soon multiply, if once planted; 
so that emigi auts and others, who have to trav¬ 
erse those now foodless regions, could always 
depend upon it as a means of subsistence. 
The Importance of this, it seeizB to me, can 
scarcely be overrated, arid I trust this brief allu¬ 
sion will call attention to it. The Federal Gov¬ 
ernment should see to this, and have the Dioscorea 
planted at the various military stations, and 
along tho routes which the troops traverse. A 
single quart of the little tubers would start tho 
plant over hundreds of miles, and then, as I 
before observed, it would take care of itself. 
Even on sandy plains, I have no doubt but it 
would attain at least an eatable size. 
It would give me great pleasure to contribute 
ttiy share of the tubers for this purpose, from my 
own stock, if any one will do the work. 
Doubtless there are other wild regions in onr 
country where a similar experiment could be 
tried, and if any gentleman feels desirous of try¬ 
ing it, I will send him the tubers with pleasure. 
-«-•-«- 
horticultural 2Cotcs. 
FRUITS RECEIVED. 
Eos. Rcrai. New-Yorker:—P lease accept some speci¬ 
mens of apples for name. They were grown on the 
grounds of A. Baldwin, Hanover Neck, N. J. 
No. 1. Locally called Loogstem; an old apple with him. 
The tree producing them has been known near fifty 
years, and was then large. Are they the genuine Long- 
stem, or a seedling, or identical with any known sort? 
No. 2. Seedlings—Dame wanted. It promises to bear 
well. 
No. 3. Caroline—Mr. B. thinks the quality is better 
than described by Downino, Specimens small; excel¬ 
lent, bearer; keeps better than R. I. Greening. Early 
Winter. Good for any purpose, from Octoberto January, 
No. 4. Willow Twig—good bearer; Tree weeping; fruit 
borne singly on emls of twigs. 
No. 5. Mock Spitzenbcrg—Seedling. A good bearer 
biennially. 
No. 0. From an old graft. Sweet, rich apple. Wart 
always on stem, but not always at the fame point; some¬ 
times midway. Ordinary specimens. Name wanted. 
No. 7. Seedling Russet—specimens small. May pos¬ 
sibly be a graft. Good bearer. Slender stem. Ripens 
September and October, 
No. 8. Spice apple—seedling. Excellent, Good speci¬ 
men. 
The following were grown by Mr, J. P. Crank, of West 
Bloomfield, N J. 
No. '•>. A nameleas sweet apple. Old; good bearer and 
keeper. Limbs form a Qenrn, impenetrable mat. 
No. 10. Victual* aud Brink. Old in New Jersey. Has 
it a synonym? 
Nos. 11 and 12, Called Queen apple. Mr. C. has grown 
this for the last forty years. 
No. 13. A pear. Name wanted. Tree imported from 
Fruuce. First specimen it ever bore. 
No. 14. Jersey Baldwin. 
Would be pleased to see notes on above in Rural Nkw- 
Yokkkr—E. Williams, 
Several of these apples were badly kept and shriveled, 
*0 that we could not judge well of quality, Others were 
partially Or entirely rotten. No. 1. We think, was not 
the Lougstem, of Pennsylvania. It more nearly resem¬ 
bled the Old Winter Penrmuin. 2. Doubtless a seedling. 
3, Too far gone to judge of quality. 4, Correctly named, 
Willow Twig. 6. We judge to be a poor apple. (J. Rotten. 
7. Too far gone to judge, 8. Appeared to be a good apple, 
but it enmo to ns a little too late, 0, Gone. 10. Big 
Sweet and Potnpey are synonyms, tl amt 12. A very 
good apple, having much the character of Greening. 13. 
Easter Beurro. 14. Baldwin, and good specimens. 
— From Judge Carroll, of Groveland, N. Y., three 
varieties of apples—1. Setk-uo-Furthor, 2, Ilonrich 
Sweet, or Sweet Pearmain. 3, A seedling. 
— From Josepu Vick, Greece, N. Y.,Gld Winter Pear- 
main, 
— From H. N. Lanoworthv, a line russet apple, said 
to be a seedling of Pomme Gris, aud iu every way much 
better than that old variety. 
ORAPE CULTURE. 
ORNAMENTING BOXES. &c„ WITH LEAVES. 
Ens. Rubai. Nrw-Yohkkr: —Having noticed in 
your columns a request for information how to 
prepare and put on leaves for ornamenting boxes, 
picture frames, &c., I will give you my experience 
in making a box, which I think very pretty, and 
has been admired by many. I first prepared tho 
box (which you can have any shape you desire,) 
and put on a emit of blank paint, letting it stand 
until perfectly dry, then rubbed it down with 
pumice stone until smooth, ond afterwards put on 
two coats of paint,— the last the best kind of car¬ 
riage paint,—letting it stand to dry between each 
coating. Lino your box with something pretty, 
and it is then ready for ornamenting with leaves, 
which have to be prepared iu the following man¬ 
ner. 
Gather yellow and shades of brown leaves, (no 
green ones,) place them perfectly flat in a book, 
or between the folds of paper, put a weight upon 
them, and keep them thus until the dampness is 
all abstracted. Prepare a solution of gum arabic, 
gum the leaves and place them upon tho box, not 
in groups, as it destroys the effect. Have ready a 
wad of cotton tied up hard in apiece of black 
silk, put them on carefully until every part is 
fastened down. Cut out butterflies ft'om yellow 
paper, mark them off, and place them among the 
leaves. When all la done, prepare a solution of 
ising glass, not too thick, take a soft brush and 
brush It over, rubbing it all one way. Let stand 
until perfectly dry, then varnish with three coats 
of tho beat copal varnish, letting it stand each 
time uutil dry. Try it, I think you will Ire well 
paid for your trouble, aud procure a pretty orna¬ 
ment with a little expense. Mollik N. B. 
Thk Vintage in tub Wert. — From all sources we 
lenrn that the yield of the Western vineyards was very 
great. The Iowa Republican says:—“ The vintage of this 
year will he extraordinarily rich. From every able we 
hear tins moat encouraging news, the most wonderful 
from Nauvoo, Illinois, where the yield borders on the 
fabulous. And yet in apitn of this imtminm quantity of 
gropes, tl,e price of tin in Ims not fallen helow t*-n cents 
per pound. At this rate the price of winu cannot fall.” 
Graphs at Kelley's Island —A letter from Kelley's 
Inland a«yn:—"There la much excitement here nowin 
disponing of the grape crop. I suppose the amount of 
the crop may he put down at $25,000. Fifteen tuns left. ' 
recently for St. Lon is, ami several tuns had gone the 
same way before. We are now sending grapes to Cin¬ 
cinnati.” 
Graph Cm ,thru at Cincinnati.— There is a lengthy 
aud highly interesting article in Mr. Klippart's Agricul¬ 
tural Report, recently issued, on the history of agricul¬ 
ture in Ohio, Iu which considerable attention in paid to 
the labors of citizens of this city and county who have 
been devoted to Horticulture and Pomology. Tho writer 
considers that Mr. Loogworth bears the seme relation 
to vineyard culture that Fill Ion did to steam navigation. 
Mr, It. Buclinnan contribute* HP Interesting nnd concise 
history of grape culture hern, nnd Its present condition. 
He states that, the first vineyard in this vicinity, and in 
the State, was planted for Mr. Longworth hy Amman, 
one of liie German servants, some four miles holow this 
city, thirty-seven years ago. It is still in vigorous 
bearing. 
A small vineyard, of a fow hundred foreign vines, was 
planted on tbo slope of a hill on Third street, in this city, 
by Meunoucelur, a French political exile, about the 
beginning of the present century; but, like most of the 
efforts with foreign vines, it did uot succeed. 
Mr. Longworth's vineyard was planted with tho 
Schuylkill grape, which, with care, makes a good red 
wine, but being u poorer bearer, has been almost sup¬ 
planted by the Catawba. Tho Swiss, at Vevny, Ind., in 
1805, planted also the Schnylliill grape. Their vineyards 
were planted on bottom lands instead of the better posi¬ 
tions on the hillsides, and ubont thirty years ago were 
abandoned. The wine made from this grape hy Mr. L 
and the Swiss, was found to be too acid for tho American 
palate. 
In 1826, Mr. Loogworth introduced the Catawba grape 
In vineyard culture, iu this vicinity—having receivod it 
from Maj. Adlum, of Georgetown, D. C.,—and the winn 
made from it met with such favor that it gave a new 
impluse to grape culture, placing “ wine farming," as 
now supposed, on a permanent basis, and making it an 
important branch of the agricultural industry of Hamil¬ 
ton county. 
Mr. Buchanan estimates the number of acres In vine¬ 
yards in this State from 4,000 to 6,01)0 In this county, 
2,000 acres at least ure in vineyards. The great majority 
of the vines cultivated are Catawba; some Schuylkill 
Isabella, Hwrbemont, and Norton's Seedling, are planted’ 
and tho two last named are fast growing into favor. 
The average annual yield of wine, for a series of years, 
maybe put down at two hundred gallons to the acre, 
which ia about the same as in France aud Germany 
Thus far the culture of the grape has been remunera¬ 
tive, and the cultivation is increasing in every part of 
the State where the vine will thrive.— Cin. Uazette. 
Ontario County Graphs. —A few days since we receiv¬ 
ed a call from Mrs. McKay, who is on her way to Mon¬ 
treal to dispose of her entire crop. About two-thirds 
full ripened. Tho nnripe grapes were sold for wine, 
“ Uncle Pktkr” should know that it Isa rule with the 
editors of most agricultural papers to publish bo articles 
unless the nsme of the writer in furnished, and this Is 
doubtless the reason why h» has had such poor success 
in getting his articles In print. We don’t wonder the 
null or of such a ridiculous story, as that a true, after bear¬ 
ing one Crop of apples, should change its character, and 
bear an entirely different sort, should keep dark, both in 
regard to his name and residence. 
-- 
Inquiries anti ^Insruera. 
Grape Roots. —What is the difference between “grape 
roots, two aud three years old." aod “ grape vines,” of 
the same ages, as advertised by nurserymen? If they 
differ, wherein, and which is the best for planting a vine¬ 
yard? Wtdcli is the best work to give me the botanical 
names of fruit, trees, tic ? I find many things In “ Barry's 
Fruit Garden" which 1 do not understand, but which he 
seems to tak-- for granted I am about to do a little at 
the nursery business,—E. E.. & lie aud, Doniphan Co., Kan¬ 
sas, 1*60. 
There is no difference between grape roots and grape 
viues, It ia only a different way of ex;.resting the same 
thing Mr. Barry la very plain in hU directions, and 
generally gives the rudiments in a manner not to be 
misunderstood. We know no better work of instruction 
for the beginner In the nursery business. “Downing's 
Fruits and Fruit Trees of America” should be in the 
library of every horticulturist. 
Shelby, N. Y., I860. 
EGGS IN WINTER, PICKLING PEACHES, &c. 
To Color Purple. —One bushel of purslane; 10 
ounces logwood; 5 oz. alum, to 4 lbs. of yarn. 
Bull the purslane lill the strength is out, then dip 
tho articles in it after they ure dyftd. Scald 
about 20 minutes. This is said not to spot or fade. 
Best method for Pickling Peaches and 
Peaks.—P are rfte fruit, then add 4 lb. sugar to 
every pound of fruit, Put, them in a jar —a lay¬ 
er of fruit and then a sprinkling of sugar, and 
let them stand all night To the juice thus ex¬ 
pressed, add vinegar enough to cover them, cook 
a short time, and they are done. Bpioo as yon 
please. I learn from a German lady (an excellent’ 
house-keeper,) that a piece of horse radish root 
put into the jar with any kind of pickles, will 
pi event any scum from rising. We have only to 
try It t.o prove it. 
Howto Kkej* Eggs for Winter.— Take equal 
quantities of salt and bran; dry it well in the 
oven. Pack the eggs in it, and cover the top with 
a thick piper fitted close—on which strew salt to 
tho depth of an inch. Keep in a cool, dry place. 
Venice Centra, N. Y., 1860, A Cofntrywoman. 
GINGER COOEIFS, CREAM TARTAR BISCUIT. 
Extra Ginger Cookies.—O ne teacup of mo¬ 
lasses; .j do. of sugar; 4 do. of shortening; S do. 
of hot water; 1 teaspoon salcratns; 1 do. of gin¬ 
ger; just flour enough to roll and no more. 
Good Gingerbread.—O ne and one-half cups of 
molasses; 1 teacup of cream; 1 do. of buttermilk; 
2 eggs; 14 teaspoons saleratns; 2 do. of ginger; 4 
small teacups of flour. Beat thoroughly and 
spread on two baking tins. 
Cream Tartar Biscuit. — Take a small milk 
pan half full of flour and mix thoronghiy in it 
one tablespoon of cream tartar and two of short¬ 
ening. Dissolve 4 tablespooufnl of soda in a pint 
howl two-thirds full of sweet milk,—mix them 
hard enough to roll good. These are easily and 
quickly made. 
White of Eggs in Raised Biscuit.—T he white 
of an egg kneaded into tho dough with the short- 
ning, for raised biscuit, makes them nice. 
Bakers’ Varnish.— A varnish, such na bakers 
use, can he maiJe for rusks by heating tbo yolk of 
an egg and oue teaspoonful of pulverized sugar 
together. Rprcad on just beforo baking. Put 
them on round pie tins to rise. They look nice on 
the table. M. E. P. 
Victor, N. Y., I860. 
TO COLOR BLACK. 
Eds. Rural New-Yorker: —Noticing an in¬ 
quiry in your journal for a recipe to color black, 
I thought I would send yon one. To one pound 
of cotton goods, use one-half ounce blue vitriol, 
and two ounces extract of logwood. Take an 
iron kettle containing water enough to cover 
what you wish to color, bring the water to a 
scalding heat, put in the goods for a few minutes, 
then remoro them from the kettle, drain, and add 
the blue vitriol. When dissolved, and the water 
carefully skimmed, put in the goods, let them 
remain thirty minutes, with a scalding heat, occa¬ 
sionally airing them; then take out aud rinBe in 
rain water. The vitriol water (should uext be put 
iu a separate kettle, and the extract of logwood 
dissolved in a sufficient quantity of water, skim¬ 
med, and brought to a scaldiug heat; then put in 
tbo goods, keep the dye at the same heat, and let 
them remain thirty minutes; air frequently; then 
take out and drain. Pour the vitriol water into 
the dye, then put in the goods, letting them 
remain fifteen minutes. Cleanse well. 
Attica, Ohio, 1860, E. B. Tanner. - { 
- *** - 
[SPECIAL NOTICE.] Vf 
Dk Land & Co.’s Salkratus ia still an interesting P 
subject for the housekeepers' attention. It is just what V ) 
they have long desired, anil which, now that it is in tbeir L, 1 
possession, they are not inclined to part with. It con- yy 3 
tinue* to give tho most complete satisfaction in the kj Vp 
kitchen and in the dining-room. Manufactured and for 
sale at wholesale by D. B. Ok Land & Co., Fairport, Mon- i 
roe Co., N. Y. Sold by all good grocers everywhere. sfief 
