IWWWW 
MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AT 0 FAMILY [NEWSPAPER 
originated in liOndon. Much resembles the Black 
Eagle, bnt is n week or so earlier. 
Governor Wood is a Under and delicions cher¬ 
ry, raised by Dr. Kirtland, of Ohio. Itipe gene¬ 
rally abont the 1 st of 
July. The fruit is a 
little above medinmXwSB 
size, of a beautiful '^fi 3 §s 
amber color, and of H\\ 
ft delicate 
oan. Tn its general appearance it more nearly 
resembles the Clinton than any other with which 
I am acquainted, yet it differs very much in some 
particulars. The vines of the Clinton are of a 
dark color, while this is more like the Isabella.— 
The leaves resemble the Clinton very much, hot 
are larger, and have a more glossy appearance. 
It is also the hardiest and earliest grape with 
which I am acquainted. At this present date, the 
frnit is as large (in a few instances) as back-shot 
I measured to-day one of the longest shoota of 
this year’s growth, and found it to he nearly seven 
feet. The dusters are not very oompact, and 
sometimes very loose, and will hang on the vines 
for a long time after being ripe, without injury 
from the weather. For culinary purposes It is 
esteemed above every other kind which we have 
here, making a splendid jelly and preserve. It 
yields of wine 100 per cent., a gallon of grapes 
making a gallon of wine. T. C. Kilborn. 
IJrninRvlIln, C. W,, July 7, 1867. 
Among the evils thatare doing ranch to discour¬ 
age Horticulturists, and retard improvement ist.he 
practice of allowing cattle and hogs to make com¬ 
mon pasture ground of our streets and highways. 
Scarcely a cultivator of fruits and flowers in any 
part of our country hut has had the beautiful ob¬ 
jects, reared with so touch care, destroyed in an 
hour, and his hopes for the season blasted by va¬ 
grant hogs or cows, whose owners are dishonest 
enough to allow them to gain their principal live¬ 
lihood by preying upon the gardens of their neigh¬ 
bors. This evil has become so great of late that 
the owner of a nicely kept place must stand sen¬ 
tinel at his garden gate day and night, or permit 
the hogs to root up his lawn and the cows trample 
under foot his flower beds and destroy his trees,— 
Let but a careless servant or pedlar, or the child¬ 
ren leave the gate unlatched for five minutes, and 
the garden 13 doomed to destruction. But, worse 
than all, many cows can unfasten a gate as readily 
as the professional burglcr can. pick a lock, and 
we fear are Dot less prized by their owners for this 
qualification. 
Now, if we have to feed our neighbor’s pigs we 
can do it hotter and cheaper than by feediug them 
on tulips and dahlias, and we can find them ac¬ 
commodations more suitable, to ns at least, than 
our well kept, beautiful lawns. If the men of taste, 
cherry V\ 
cheek on the sunny I Vv 
side, when folly ripe. II \\ 
One of the very best Y\ 
cherries grown. \\ 
May Duke is a val- \\ 
uable old sort of me- \ \ 
dlum Bize, excellent \\ 
for cooking, and W v. 
when fully ripe, un- \ 
surpassed, to oar f \ \ 
tate, for the dessert | J 
It iR fit to commence \ / / 
using for cooking \ ' J 
aboutthelstof June, / 
but does not fully >s s ^ 
ripen until about the 
1st of July, It is a May Duke. 
pleasant acid. The tree is very hardy, and will 
succeed where more tender varieties fail. It is a 
great hearer. 
CHEHEY THEES ANU THE WINTEB. 
A part of my cherry trees appear mnch im¬ 
paired by the unusual severity of the past wiDter. 
The leaves at first appeared as uanal, the trees 
blossomed—hut since, the blossoms have wilted 
and fallen oil; and the leaves, if not of like result, 
remain drooping and stationary, scarcely larger 
than a rat’s ear. As a remedy, I am trying the 
Blitting of the bark, and washing the bodies thor¬ 
oughly with soap-suds, with a scrub broom, occa¬ 
sionally—have also trimmed them well. The re¬ 
sult of nature, art and labor upon their present 
enfeebled state, time alone can determine. Should 
the result he favorable I will communicate for the 
like afflicted; and while realizing the idea that 
the more one knows the less he knows; that is, 
that the field of knowledge to be acquired enlar¬ 
ges in the same ratio actual knowledge is gained, 
I hope some one of your numerous readers, 
aged with practical wisdom in horticultural sci¬ 
ence, will unlock to your readers hia " Siloam,” 
and save from the destroying element the culture 
of the happiest houra of intellectual and industri¬ 
ous youth—the fruitful return and pleasant reflec¬ 
tion of earlier yeara iu declining age, and the 
beautiful shade of the domestic home. 
Syracuse, N. Y., 1857. S. N. Holmes. 
the Greide is not a new metal—it is only a new 
compound of old metals, so refined in the process 
aa to have done away with a great part of their 
disposition to oxidise, as it only tarnishes in abont 
the same degree as silver, and though ebulition 
takes place, if tested with nitric acid, it does not 
leave a black spot, so that it may be actually 
cleaned with acids which would destroy Buch 
metals as copper or brass. We have examined 
thiB metal in bars and sheets, prepared for the 
manufacture of various articles, and also in its 
manufactured state—in spoons, sugar-tongs, nap¬ 
kin-rings. goblets, buttons, watch chains, various 
articles of plain and chased jewelry and cast or¬ 
naments, and plates of various thickness, from tin 
foil to the sixteenth of an inch thick, combined 
with gold, so as to show gold upon one side and 
the Oreide upon the other, and it was certainly 
very difficult to tell which was gold and which was 
Oreide. That it is an improvement, in the arts 
there can be no doubt; and that it so much re¬ 
sembles gold as to make it necessary for our Leg¬ 
islature at once to require, as in France, that all 
articles Bhould bo stamped “Oreide’’ to prevent 
great frauds, will probably he found ont after a 
great many people have been severely cheated.— 
N. Y. Tribune 
Take Cake of the Vinks. — If you have not 
already done so, cut off the fruit bearing shoots 
of your vines, two joints from the last hunch of 
grapes. Also cut out all unnecessary and useless 
shoots so that the fruit, and the wood required for 
enlarging the vine may receive all the strength of 
the roots. It is useless to try to ripen grapes well 
in this climate all covered up in a thicket of leaves 
and branches. 
HEATING SMOOTHING ISONS BY OAS. 
It is very desirable at this season of the year 
to avoid the heating of rooms in cooking and 
other domestic work as much as possible. J. E. 
Chbnkt & Co., of this city, have for sale an appa¬ 
ratus for heating smoothing irons by gas, by which 
the iron is heated sufficiently for use in five min¬ 
utes, and at a very trifling expense, much cheaper 
and neater than it can be done either by wood or 
chareoal. 
INQUIRIES AND ANSWERS 
Ter Mulberry.—Is the Black or White Mul¬ 
berry the best for use, and is either good enough 
to pay for cultivation?—P., Wayne Co., N. Y. 
Remarks. —The Black is the only variety valua¬ 
ble for its fruit. Jt is jet black, very much like 
the Blackberry in appearance, about an inch and a 
half long, and an inchin diameter, very sweet and 
rich. It has no acid flavor whatever, and there¬ 
fore is not relished by those who like a sharp taste. 
The tree is large and quite ornamental, and makes 
a fine shade. 
Cherry Slugs.—W hat is the remedy for the 
bluck, slimy looking slugs that eat the leaves of the 
cherry trees?—C. AL, Onondaga Co., AC Y. 
Rem arks.— Dust the leaves with dry ashes, or 
lime dust, when they are moistened with dew. Do 
this several times and the slugs will be destroyed. 
Ripe Grates in July, —How were the Grapes 
ripened so early that were exhibited at the late 
show of the Genesee Valley Hort Society.—H. 
Remarks. — Iu glass houses, heated with non 
pipes filled with hot water. We could not give 
much information in a short note, but will pre¬ 
sent an article on the subject before long. 
(s. P., Aatabnla, Ohio.)—Peaches are budded on 
their own roots, except it ia desired to make dwarf 
or small trees when they are sometimes budded on 
plum roots. The Seed is saved in the following 
manuer;—as soon as the peach stones arc procured 
they should be placed in boxes, with alternate 
Uyers of light soil, and left exposed to the weath¬ 
er until spring. A short time before planting 
they should be examined, and all that have not 
been opened by the frost must be cracked before 
plauting. If after cracking, the pits arc placed in 
a warm situation covered lightly with earth, all 
that are good will begin to germinate. They can 
then be planted, with Certainty of success, as 
scarcely one that has germinated will fail. 
C. H. T., (Keeler, Mich.,)—Your Cherry Trees 
require no pruning. 
To produce such castings in 
iron, it is necessary 
in the firBt place to have a perfect pattern, brass 
being generally preferred for this purpose; in the 
next place, the pattern must he accurately molded. 
In order to accomplish this, a fine close sand is 
required, (perhaps Waterford sand would answer,) 
which must be partially dried and sifted through 
a fine sieve. When the pattern has been molded 
and withdrawn from the mold, the latter ia dusted 
over with fine brick du>«t made from fresh burnt 
soft brick. The pattern is now dried, carefully re¬ 
turned to its place in the sand mold and rapped 
home with a wooden mallet am! again withdrawn. 
If the mold has been sufficiently dusted, it will 
have a surface as fine as the pattern. The mold or 
flask is now put into an oven and dried. Before it 
is quite cold, it receives a coat 0 ? lamp black, by 
putting some oil in an open dish, and using a large 
wick so that it will burn with considerable emoke. 
The mold is now held over the smoking oil until 
it is sufficiently coated with lamp black; when 
this is accomplished, the flask is closed, clamped 
or screwed together, and is then ready for the 
molten metal. This is the way the fine Berlin 
castings are made. I have seen quite a number of 
these castings made in our country, by a Berlin 
workman, who was in my employ.— A Subscriber 
in Scientific American. 
Tub Cherry, although not grown extensively 
for market, like the apple, is one of our most valu¬ 
able fruits. It ripens daring .June and July, when 
scarcely any other fruit can ho had. The Hearts 
and Bigarreaus are line for the dessert, and the 
Morellos and Dukes excellent for cooking. The 
trees grow rapidly and bear early, so that no one, 
however old, need despair of eating of the fruits 
of his plauting. In three and four years after 
planting, the Cherry will produce from one to two 
bushels. Then it is a beautiful tree, nseful for 
shade and ornament, as well as the fruit. It is 
nicely adapted for small village lots, where there 
is only room for a few trees, and in such cases may 
well take the place of ornamental trees. 
The Cherry is divided into three classes,—1st, 
Heart’, 2d, Bigarreau ; 3d, Duke and Morello. 
IbI, Heart Cherries.— The fruit of this class is 
heart-shaped, and the flesh sweet and tender. The 
trees ar > rapid growers, and attain a large Bize. 
The leaves arc large, thin and pendant. The 
Black Tartarian and Black Eagle, are two of the 
finest varieties of this class. 
2 d, The Bigarreau class comprise some of our 
largest and finest sorts, such as the Yellow Spanish. 
The flesh of this class is Arm, and in other respects 
it is like the Heart Cherries. The growth and 
habit of the tree is the same. Indeed, the distine. 
The frnit is black, very large, larger than Black 
Tartarian, heart shaped, with an uneven surface. 
It is not high flavored, hut juicy and agreeable. 
The fruit is produced in largo clusters. Ripe in 
n . .1_ a . _ _v. > <« • . < « ■ 
Rochester about the l 6 t, of July. 
Downrb’s Latr Red. —Fruit large, roundish, 
slightly mottled, tender, juicy and sweet; an ex- 
sr- cellent late cherry 
jjfy The tree is an erect 
/‘JJ beautiful grower, 
\‘J I hears well, and the 
If fruit hangs for a 
I long time on the 
j tree. Ripe from the 
/ middle of July to 
I 1st of August 
We might give 
I d e s c r ipti ons 
j 1 1 of many more va- 
IJ n rieties of more re- 
j u cent introduction, 
f f hut perhaps havo 
I I presented enough 
J for the present, and 
V \ we prefer to give 
X. \. / only those which 
^ \ _have been fully 
Downer's Late Red 1 tested. 
The weather the present season, has been very 
infavorable for this fruit Ontil withiu three 
The heater, as shown by the engraving, may he 
placed upon the table and connected with any 
common burner hy a flexible tube. In this the 
iron is shown as it appears when heating. 
Mechanical Genius. —The Paris Patrie con¬ 
tains the following:—“ A youth, aged eighteen, 
belonging to a respectable family of Paris, had, 
about a year ago, been condemned for theft to live 
year's imprisonment. His conduct in prison being 
quite exemplary, he gained Die good opinion of 
the Director, who soon remarked in him a pecu¬ 
liar aptness for mechanical contrivances. A few 
clays ago he begged the Director to tell him what 
o’clock it was, that he might set his watch. * You 
have a watch, then?' asked the Director. ‘Only 
since yesterday, sir,' said the prisoner; and to the 
astonishment of the Director, produced one made 
of straw! The little masterpiece is two and a half 
inches in diameter, about half an inch thick, and 
will go for three houra without winding up. The 
dial-plate is of paper, and a pretty straw chain is 
attached to the whole. The instruments the pris¬ 
oner had at his command were two needles, a pin, 
a little straw, and thread. Several persons of dis¬ 
tinction, moved by the surprising genius for me¬ 
chanics, are now endeavoring to obtain his liber¬ 
ation.” 
FIBST BARTLETT FEABS IN BUFFALO. 
In September, 1851, Lewis F. Allen, first took 
Bartlett Pears to Buffalo market, and he thus de¬ 
scribes the manner in which he disposed of them: 
—"I had a few Bartlett pears, beyond what were 
wanted iu the house, and as I had never seen any 
in the Buffalo fruit shops, concluded to take them 
into town, and try them. I went to one of the 
first dealers, and asked him what he would pay 
for Bartlett pears. “Bartlett pears!” he exclaim¬ 
ed, "what arc they?” “Why. the very best pears 
of the season,” I replied; “ look at them.” •• Well, 
they do look good,” he continued, “but they won't 
meamre any more to the bushel than smaller ones ? 
I buy plenty of good pears from the country for 
Bix shillings to a dollar a bushel.” “ Now, my fine 
fellow, L want you to take those, aud sell them at 
three cents apiece, and for tho largest do you get 
four, or keep them till I call for them.” There hud 
never been u Bartlett pear in market “ I'll try it,” 
he replied, “ but I never could get more than one 
ceut for a pear, and I guess you’ll have to take 
them away again.” This was about ten o’clock in 
the morning. The side-walk was full of neonle. 
THE NEW CANADA WINE GRAPE 
cellent for the table. The trees of thin class make 
a alow growth, and never make as large trees as 
the Hearts and Bigarreaus, the leaves are small, 
thick, and dark. This class is very hardy, suc¬ 
ceeding well in almost any climate and soil.— 
They are the only kinds that succeed In some 
parts of our country, particularly at the Booth. 
The Cherry succeeds well generally on any good 
soil, though a sandy loam seems most soitable. 
Trees of the two first classes should be planted at 
least 25 feet apart, and the third class about 20 feet. 
We desoribo a few varieties, all that at. present we 
can find room for, and In doing so, have selected 
the early and late sorts, as requested by a corres¬ 
pondent in Ohio, with one or two others, adapted 
to general culture. At some future time wo may 
give a more complete liBt 
Baumans May is one of the first cherries to ri¬ 
pen in Western New York, and ia very popular, 
both on account of its earliness and productive¬ 
ness. Tt Is of French origiu, and was first intro¬ 
duced Into this country, by Col. Wildkk. Tho 
fruit is small, oval, heart-shaped. YYben fully ripe 
of a darkish red color, nearly black. Flesh dark 
co'ored, juloy, and of good flavor, 'i'ho trees are 
free growers and attain a large size. 
Early Purpi.k Guione is larger than the pre- 
cediingiflpena about the same time, and at least 
equal 1 quality. It is about medium size, and of 
a blackish purple color when fully ripe. Both of 
these varieties generally ripen here between the 
5th and 2oth of June. 
Knight's Early Black is one of the best black 
e erries, and comes in Heason just about the time 
the two proceeding varieties are gone, generally 
^’tween the 20th of June and the 1st of July.— 
The fruit is obtuse heart-shaped, and somewhat ir¬ 
regular iu outline. Nearly black when ripe and 
abound lug with a rich, high flavored juice. It 
Mr, Editor :—I will endeavor to fulfill my 
promise, and send you some further information 
abont tho new grape, (the Kilborn Grape.) Y'our 
remarks about its not being certain to proven new 
variety, have induced me to make a more extended 
and critical inquiry into its history, and I muat 
confess that I have some doubts about its being a 
new variety. I will, however, give a brief history 
of it, and let the public judge for themselves. An 
emigrant from the State of New Jersey came to 
Canada some sixty years ago, and brought, among 
other seeds, some grapes, and this grape seems to 
he an offspring of the New Jersey Seedling; and 
one man even went so far as to say, that there 
was plenty of this grape growing wild in the 
woods of New Jersey, if tlm be so, 1 can only soy 
that “ Uncle Sam ” is not as sharp as I took him 
to be ; and I think you will agree with me when 
you become as familiar as I urn with the merits of 
this vine. In the first place, l will say that I did 
not tell the whole truth about its size uud produc¬ 
tiveness In my first notice of it, because I thought 
the story was big enough as it was; but uow that 
it is depreciated by some, I will say that instead 
of producing 3 bbla., it would have produced 5 if 
the grapes were all made up into wine. Aud now, 
as to the quality of the wine. I havo submitted it 
to the best judges of wine in these parts, and 
without exception, they have pronounced it a 
superior article, quite equal to the best Port wine, 
which it very much resembles, It sella readily at 
$2 per gal,, and some has been sold for 52,50, Now, 
Undo Sam, beat this :—5 barrels wine, 3G gallons 
each, is 150 gallons, which at $2 per gallon would 
bring $300. This $300 worth of wine iafrom one 
vino iu one season, while 75 cents would cover 
all expenses. 
I will give you as correct a description of it as I 
In the next engraving the gaa stove and iron are 
shown separately. The handle is detached from 
the iron while healing, and the iron is heated upon 
the back, consequently you have a smooth, clean 
face and a cool handle. This smoothing iron and 
gas heating arrangement ib acknowledged to be 
one of the most ingenious and useful inventions 
of the age, and received the only premium given 
for this purpose ut the fair of the American In¬ 
stitute last autumn. The gaa stove is also very 
convenient for the nursery and sick room. 
Crystallization of Iron. —At a meeting of the 
Society of Civil Engineers, in England, one of the 
members stated that a large anchor, which had 
been in store for more than a century at Woolwich 
Dock, and wa 3 supposed to he made of extremely 
good iron, had been recently tested as an experi 
ment, and had broken instantly with a compara¬ 
tively Bmall strain, the fracture presenting large 
crystals. In this case the effect was believed to he 
produced by magnetic influences, dependent on 
the length of time the iron had been in the same 
position. Another member stated that at the gas 
works, under hia direction, wrought iron fire-bars, 
though more expensive, wore generally preferred. 
A pan of water was kept beneath them, the steam 
from which would speedily cause them to become 
magnetic. He stated, further, that he had fre¬ 
quently seen these bars, when thrown down, break 
into three pieces, with a crystalline fracture. 
PIES AND CAKE 
Dear Rural:—I send a few recipes, which I 
think very good,and theymay benetltyour readers: 
Lemon Pie. —Pare 2 fresh lemons, chop the 
rinds, and grate the rest. Take 5 cup of flour, 3 
cups sugar, 2 water, 1 egg. Beat thoroughly.— 
This will form material for 3 pies. 
Butternut Pik.—B oil 1 quart of milk, with the 
rind of l lemon. When it has flavored the milk 
strain it; have the meats of 8 butternuts mashed 
fine and mixed smoothly with a little milk; Btir 
into the boiled milk, set it where it will boil; 
sweeten to the taste; let it boil 4 minutes, take 
from the lire and bake directly or the crust will 
not be good. • 
Gooseberry Cake. —Stew 1 quart of gooseber¬ 
ries In 2 quarts of water, when soft add lemon, sugar 
to the taste, butter the size of a hen’s egg. Have 
ready good buttermilk biscuit, baked in flat tins. 
Open them, turn the sauce upon the lower half, 
place the other above, as in jelly cake. Servo np 
hot Lina. 
Rural Home, N. Y., 1857. 
Separating Bran from Starch. — A corres¬ 
pondent states that iu the manufacture of starch 
the finer particles of bran penetrate through the 
finest sieves, and that an improvement which would 
remedy this evil would bo valuable. 
A tunnel is about to be commenced 
Mount Cenis, in Sardinia, which will^ nc 
than six and a half miles in Ienu* n 
A wasp’s nest usually contains fifteen or sixteen 
thousand cells. 
•iHiMiMi 
