AN AGRICULTURAL ANO FAMILY NEWSPAPER 
MOORE’S RURAL NEW-YORKER 
Gooseberries Kitov Seed. — Being something 
of a cardener, and not sufficiently so to answer my 
own requirements, I apply to yon as the friend of 
improvement for information* I wish to know at 
what season of the year to plant gooseberry seeds. 
I have a valuable pi an*, of which, having saved 
the seed, I would like to plant, ’’he fruit is large, 
of excellent quality, and never mildews. If you 
can give me any information with regard to it, it 
will be thankfully received by a subscriber of the 
Rubai.. — C. Portland, Mich, Sejit., 18W. 
Remarks.—W e would plant the seed as soon as 
ripe, in a nicely prepared bed with a mellow soil. 
Before hard frost cover with leaves. In the spring 
the leaves should be removed and the Beedwill 
germinate as soon as the soil becomes well 
warmed. 
NOTE8 OP FBUITS IN 8EASON 
One of the latest English patents connected with ( 
railroad operations, involves the conveying of 1 
power by allowing compressed air to travel through I 
a tube to the point where the power is required.— < 
It consists in working the brakes of railroad cars I ■ 
by having as prime mover an air pump or pumps I, 
fixed t,o the frame work of the carriage of the en- i 
glne, tender or other carriage, or to more than one ' 
carriage. Each air pump or prime mover is to be 
worked by a crank or eccentric, either direct from 
the ordinary axle or by a separate axle, with any 
of the well known appliances for instantaneously 
throwing the same in and out of gear, or the air 
pnmp may he worked by the guard or driver. The 
other parts consist of a cylinder, piston, and con¬ 
nections, attached direct, or by means of levere, as 
convenience or circumstances may require, to the I 
brake or brakeB in each carriage. The cylinders 1 
connected Immediately with the brakes may be I 
placed on the side, top, or beneath the seats of the 
carriages, and the apparatus is applicable to both 1 
old and new carriages. The patentee proposes to 
employ air, say at eighteen pounds to the inch, 
compressed to about half its bulk. The pipes 
through which the compressed air ia transmitted 
from the prime mover to the cylinders connected 
with the brake?, may be carried either under the j 
bottoms or along the roofs of the carriages. The 
fixed parts of the pipes may or may not run the 
length of each carriage, and are to be of metal, or 
otherwise, with unions at the ends, and self-acting 
air-tight valves openiu g inwards. The other parts 
of the pipes for making the connections are to be 
flexible, with metal ends forming parts of the 
unions, or other joints, and are so constructed as 
to open the valves in the ends of the metal pipes 
and the fruits are ripening finely. We are now 
enjoying a feast of due fruit, and can only find 
room to notice a few of the pi iucfpal sorts. 
Among the plains ripe we notice the following: 
Lccomds’s Nonsuch, rather large, yellowish greeD, 
with white bloom. The flesh is rather firm, but 
rich. Nkctarink, a large round fruit, with fine 
yellowapots. The flesh is somewhat coarse and acid, 
but of good flavor. The Victoria ia a large, pret- 
Another Blackberry. —The Hartford Timet 
gives the following account of a new Blackberry 
exhibited in thatoity:—“The Holco-mb Blackberry 
ia the name given to a variety of that fruit culti¬ 
vated by Mr. E, A. Holcomb, of Granby, and ex¬ 
hibited by him at the exhibition of the Hartford 
County Horticultural Society, last Saturday. In 
our opinion it is, on some accounts, superior to < 
the famous Lawton berry. The fruit ia dficidely 
sweeter, of better flavor, and not aB watery as the 
Lawton blackberry. It is not quite as large, but it 
is a handsome ben-y, and the vines—which grow to 
the height of ten feet—are prolific bearers. We 
understand that this variety is a native in Granby, 
and it is considered to possess sufficient individu¬ 
ality and merit to entitle ic to a distinctive name.” 
Due allowance mast be always made in descrip¬ 
tions of frnlts in newspapers for the foolish habit 
the editore have of “ puffing” everything that, is 
presented to their notice, whether worthy or not. 
They seldom examine fruit carefully and critically, 
but use the superlatives with perfect freedom. A 
very inferior fruit is often described as “delicious,” 
“better than we have ever before tasted,” Ac, Ac. 
In this way much mischief ia done, as any misera¬ 
ble fruit, entirely unworthy of cultivation, may 
become puffed into notoriety; and those who pur¬ 
chase on such authority often find themselves 
effectually humbugged. 
oar space forbids a more general notice in pmwuu 
We have before us on our table while writing, 
about a dozen varieties of ripe pears, and taking 
all tbingB into consideration, wc think the finest 
and best of them all to be our old favorite, the 
Bartlett. Now we do not know bat many of our 
readers—all experienced fruit growers at least— 
will be ready to say, " pass aloDg to some new va¬ 
riety; we know all about the old Bartlett.” But, 
really, friends, you must remember that we have 
thousands of readers wbo have never tasted a 
Bartlett pear, and know nothing about it; and how 
could we do them a better Bervlco than by telling 
them all about this fine fruit that wo prize so high¬ 
ly. Wo write for the benefit of our readers, and to 
describe and recommend one well established 
variety, will do much more good, we think, than 
notices of a hundred novelties, none of which may 
prove valuable. We therefore give a fine engrav¬ 
ing and full description of the Bartlett pear, and 
would urge all who plant trees not to forget to in¬ 
clude it among their collection, as It succeeds well 
in almost every situation and climate. We have 
seen it growing finely in Maine and Mississippi, in 
Massachusetts and Missouri, in fact we hear of its 
successful culture in almost all parts of our coun¬ 
try. It iB a general favorite. 
The Bartlettt, originated in Berkshire, England, 
about the year 1770, and was introduced by a Mr. 
Williams, a nurseryman near London, and there 
called William# 1 Bonchfeiien, which name it is 
still known by in England. In the French and 
Belgian catalogues it is called “ Williams 1 , 11 or 
“ Poire Guillaume latterly they add “ Bartlett of 
the Americans The name Bartlett, by which itls 
almost universally known in tills country, was 
originally given to it in consequence of being im¬ 
ported and flrBt grown here by Enoch Bartlett, 
of Dorchester, Maas., who lost the name under 
which it was sent to him. It was sent from Eng¬ 
land to Mr. Barti.ktt about tho year 1790, so that 
it has been now upwards of half a century in this 
country; but it has not been widely known more 
than half of this time. In Kenrick's American Or - 
chardist, edition of 1833, it is classed among 
varieties. At the present day it is, we think, more 
THE NEW KIND OP PAPER. 
It appears lhat the “parchment paper”recently 
invented by Mr. Gaine, of England, is soon to be 
manufactured and brought into general use. Ac¬ 
cording to the London Mechanics’ Magazine’s 
report on this matter, and which is remarked upon 
approvingly by the Scientific American,Mr. Gaine 
nstitated a series of experiments to discover the 
effects of acids of different degrees of strength 
upon vegetable fibre; and be succeeded in discov¬ 
ering that when paper is exposed to a mixture of 
two parts ci ncentrated sulphuric acid of the spe¬ 
cific gravity of 1.854, with one part of water, for a 
ehon time, simply drawing it through the liquid, 
it is immediately converted into a strong, tough, 
skin-like materiaL All traces of the snlpturio 
acid must be instantly removed by careful washing 
ia water. If the strength of the acid much exceeds 
or fall 3 short of the above degree, the paper is 
either charred or converted into dextrine, or if it 
is allowed to remain for many minutes in the sul¬ 
phuric acid after the change in its texture has 
been effected. In a little more than a second of 
time, a piece of porous, weak and unsized paper is 
The Season in Massachusetts. —The hummer 
just passed has been one of the coolest we have 
experienced for some years. On no day has the 
thermometer exceeded 93°, and only on five or 
six days has it reached as high as 90°. There has 
been an unusual number of cloudy, showery and 
rainy days, and more than the average of rain. 
Nothing has suffered from drouth this year, but, 
on the contrary, the quantity of moist weather baa 
over-saturated low and damp localities not well 
drained. Fruits generally look well, though they 
are considerably later than usual. Grapes have 
TBANBFLAN'TrN'CJ MAPLES.— SUPPORTS, &0. 
Messrs. Ena.:—I wish to ask a few questions in 
regard to maple trees. Which is the best time for 
transplanting them, and about the best size? also, 
if they waDi to be trimmed, and which is the beat, 
bard or soft maple? I wonld also like to inquire 
if yon would give os a few diagrams of flower 
frlimes for running rose-*, Ac., to run os, and much 
C. S. Murdock, Orleans Co., 1857. 
ral cultivation. It is almost equal to the Seckel 
in flavor. The fruit U regular pyriform in shape; 
skin yellowish green, with a brownish red cheek. 
The tree grows remarkably vigorous and strong, 
and bears abundant cropB both on the pear and 
quince. 
The Ott is a Pennsylvania pear, supposed to be 
a seedling of the Seckel, and all the specimens we 
have seen are even smaller than that variety. The 
flavor is rich and angary, with a spicy aroma. Skin 
is dull green, becoming somewhat yellow when 
matured. 
Summer Francbeal is a very pleasant, sw6et 
pear, but not high flavored, and of medium size. 
Skin pale yellowish green, with very small brown¬ 
ish dots. 
The Early York Peaches are about over, and 
Early Crawfords and Large Early York are 
now ripening pretty freely. The Early Crawford 
is the great market peach of Western New York, 
and no other is so extensively grown. Its large 
size aud high color makes it more salable than any 
other variety, and yet it is not equal in flavor to 
several other varieties. The tree is a fine grower, 
j extremely hardy, and Is surpassed by none for pro¬ 
ductiveness. It also comes into bearing early, and 
seldom fails in this section to prodace a good crop. 
There is Borne confusion in regard to the names of 
several varieties of peaches, and as the Fruit Grow¬ 
ers’ Association of Western New York hold their 
next session in this city in the height of the peach 
season, we hope especial attention will be given to 
this subject. 
oblige a friend. 
Remarks.— Maples may be transplanted either 
in the autumn, after the leaves fall, or in the spring, 
before vegetation starts. The soft maple grows 
much luster than the bard, bat is not as fine a tree, 
as the head is loose and open. If the limbs are 
shortened in for a few years, it can be made a very 
fine tree. AIL forest trees most be pruned pretty 
close at the time of planting, or they will be apt 
to die, as very much of the root is destroyed in the 
removal. Small trees are more easily removed and 
more certain to live than large ones, and as the 
shock occasioned by removal is not so great, they 
will often overtake them and even make larger 
trees four or five years after transplanting. Large 
trees, however, can be removed safely, with proper 
care and labor. 
The following 
Lard and Tallow Candles. 
method of making the above-named candles is de¬ 
scribed in the New England Farmer by a corres¬ 
pondent:—“I kept both tallow and lard caudles 
thiongh the last summer, the lard candles stand¬ 
ing the heat best, and burning quite as well and 
giving as much light as tallow ones. Directions 
for making good candles from lard: For 12 lbs. of 
lard take 1 lb. of saltpetre and 1 lb. of alum; mix 
and pulverize them; dissolve the saltpetre and 
alum in a gill of boiling water; pour the compound 
into the lard before it ia quite ail melted; stir tbe 
whole until it boils, and skim otY what rises;. lot it 
simmer until the water is all boiled out, or till it 
ceases to throw off steam; pour off the lard as soon 
as it is done, and clean the boiler while it is hot. If 
the candles are to be run, you commence imme¬ 
diately; if to be dipped, let the lard first cool to a 
cake, and then treat it as you would tallow." 
To Pickle Ccccmbbrs.—C ucumbers for pickling 
should be carefully cut from the vines, rinsed in 
cold water, (not washed,) and after draining, place Pleas, by means ot « 
The nine electrical clocks of Hall’s Patent that 
have been set up in the offices or the City Hall to 
replace those hitherto in use, were put in motion 
yesterday at 2 P. M., in presence of several mem¬ 
bers of tbe Common Council and Reporters, The 
motion applied to the main clock in the Mayor’s 
Office by the electricity sullied by a galvanic 
battery in the basement, was communicated siraul- 
• ^ * i the basement, was communicated simul¬ 
taneously to those in Mr. Valentine's offices, Clerk 
of the Board of CouncilmeB, County Clerk, the 
Keeper, City Library, Aldermen and Councllmen's 
Chambers, and the Clerk of the Court of Common 
- " i telegraphic cable about half 
the thickness of that which was to have crossed 
the Atlantic. The regulator in the Mayor’s office 
is one of Sperry’s make, and needs to be wound 
up once in a fortnight The others contain no 
works at all, an electrical magnet in each sufficing 
to communicate the motion to the hands. The 
principle on which tbe regulator works is exceed¬ 
ingly simple; the electricity being communicated 
to a wheel provided with thirty cogs and an equal 
will have a tendoucy to soften the pickles if it number of intervening spaces, the wheel making 
should become mixed with the brine. When one r ,, vo i u tiou per minute, and each cog and each 
wanted for use. soak your pickles in a tinor wooa- indicating one secoud of time by the second 
en vessel, ia warm water till fresh enough* then s P at f » » „ on t ri ™ T ,ce is attached which 
scald in vinegar, aud season with spices as you hand. A tell-tale contrivance is attacn , woe 
tike. gives warning whenever a deficiency occurs ip the 
. supply of electrical power.— Cour. «$• Enq. 
Corn Fritters. —Oue teaeupfal of milk, three __ ^ __— 
IKAlBrJTiM It ,9 estimated that SO,OOD per 80 !ia are employed 
eggs, the yolks and whites separate. To the yolks iu the shoe manufactories of Massachusetts, tbe 
of the eggs add the corn, salt, milk and flour 218wholesale and jobbing boot, shoe andleather 
enough to form a batter, beat the whole very hard, of Boston, sell yearly $30,100,000, the 106 
5SJW*. tide and leather deele* SK.MO.OOO, «d the-e 
both sides of a light brown color. tailers $1,390,000, making an aggreg v , 
Downing’s Fruitb and Fruit Treks of Ameri¬ 
ca. —We have just received the revised and much 
enlarged edition of this standard work. The work 
of revision was entrusted to Chas. Downing, Esq., 
brother of the lamented author, and we buve no 
doubt it has been well and faithfully done. Mr. I 
Downing says in bis preface that, '* In preparing 
this revised and corrected edition of the ‘ Fruits 
and Fruit Trees of America,’ no alteration has 
been made In the general principles of cultivation 
and propagation, and but little in the descriptions 
of those varieties that are retained; but some, 
after repeated trial, having proved nnwortby of 
general cultivation, have been reduced and put in 
a class of inferior sorts; some of which, however, 
have advocates, and succeed iu particular soils 
and localities. 
Many uew ones of ‘very good’ and ‘beat’ quality 
havo been added; some well proved, and others 
partially so, requiring more time to give their true 
morits; some giving promise of excellence, others 
may prove, when fully tested, but of inferior value. 
Something has been done towards ascertaining 
synonymes and identifying disputed varieties, and 
great numbers of specimens compared from vari¬ 
ous sources; but it requires much time and long- 
continued examinati ns to accomplish even a 
little by private individuals, where there is so 
much confusion as now exists. Order and accu -1 
racy can only be arrived at when the different 
varieties are well grown in the same soil and locali¬ 
ty, which could ouly be realized iu an experimental 
garden on a large scale.” 
About 200 pages have been added to the work, 
and it now makes a large and handeome volume of 
Published by Wiley A Halsted, New 
FIG. 1. FIO 2. 
The simpler the supports for running vines, Ac.. 
No expensive carving or carpenters’ 
the better. No expensive carving or carpenters 
work should be admitted, and no wood work in the 
garden should be painted with white or green, or any 
bright color. A sober drab is the best, bnt a sup¬ 
port made of sticks with the bark ou is much more 
appropriate than anything else. 
We give, for the benefit of all others who may 
need the information, as well rs our correspondent, 
two plans for supporting running rosea or any 
other plants. Fig. I is merely young saplings 
thrust into the ground, and fastened together at 
the top. Fig. 2 is made by boring holes in a pole 
at equal distances, and then passing a stoat win. 
through them, as shown in the engraviug. This 
is an excellent support for small running vine?. 
Auy one with a iittle ingenuity can make very 
pretty aud appropriate supports with little trouble. 
Two very good piaus were given in the Rural 
of February 28th. 
To Preserve Crab Apples. —To one pound of 
crab apples, take a pound of fine sugar; the Juice 
of a lemon and a little syrup from common apples. 
Dissolve the sugar ia it; let it boil, and skim clear; 
»hen prick the crabs, and put them into the syrup; 
let them boll gently till a straw will run through 
them; put tlitai into pots and cover well with 
syrup. __ 
Blackberry Jam—T he common blackberry re¬ 
quires to be gathered ripe aud dry, to be carefully 
picked, boiled tor half an hour, aud then half the 
weight of moist sugar added and boiled up again 
for ten minutes. It is a wholesome preserve for 
children. 
Preserved Pumpkin. —Cut a good pumpkin in 
strips like citron; sprinkle sugar on ftiem over 
night, pound for pound, and the jaice of four 
lemons ia the morning; boil the peel and a little 
ginger root, and add to the syrup. Boil the pump¬ 
kin till tender, then turn on the syrup boiling hot. 
It has for some time been proposed to construct 
vessels of ziuc. A zinc vessel, while it is hardly 
inferior in strength to one of iron, it is said to 
possess many advantages over the latter. It will 
cause no deviation of the compass; tbe plates not 
being liable to corrode or rust, do not require 
painting; in ordinary cases of collision, while iron 
would, in all probability, crack or break, causing 
a leakage iu the vessel, zinc would yield and bend 
without endangering the safety of the vessel and 
hands, or interrupting her course. 
7G0 pages. 
York. 
The Fruit Growers’ Association of Western 
New York holds ita fall meeting at, the Court 
House in Rochester cm tho 18th and 19th of Sep¬ 
tember. Several distinguished pomologtsts from 
Gooseberries. —I have preserved my gooseber¬ 
ries from mildew by mulching with coarse gravel, 
and applying water freely. One kind, on which 1 
had never tried the experiment, Mid which 1 had 
considered worthless on account of mildew, 1 
mulched with gravel this year, and obtained per¬ 
fect fruit, free from mildew.—H., Ft. Wayne, lnd. 
