PEARS IN THE ISLAND OF JERSEY. 
In a very elaborate work, recently published, 
on the “ English Channel Islands,” Jtxs$y and 
Guernsey, etc., by K. T. ANhtkd, there is an 
extended notice of the Pear Culture of those 
Islands, which have long been celebrated for 
their abundant and superior fruit. Some of the 
finest pears ever seen In the English markets, it 
is well known, come from the Island of Jersey. 
These facts led us to examine this work with 
much interest, and to notice carefully the condi¬ 
tion of soil and climate under which this fruit is 
produced. 
The islands, it appears, although situated a 
little south of England, and within sixteen miles 
of the coast of France, have a climate but little 
milder than that of the southern counties of 
England. The mean annual temperature of 
Greenwich, England, is 48.7 deg., that of Jersey 
ia 50.8 deg. But the climate of Jersey is much 
more equable than that of England. The ther¬ 
mometer never rises higher than 83 deg., and 
nover sinks lower than 24 deg. The spring 
months arc cool, the autumn temperature is four 
degrees higher than that of Greenwich, and the 
winter six degrees higher. The summer tem¬ 
perature is cooler than that of the south-east of 
England. Snow rarely falls to any depth, and 
remains on the ground only a day or two. 
The soil of the island is largely of granite 
formation, but is said not to be rich in organic 
matter, or in potash or phosphoric add. Much 
Bea-wccd is used as a top-dressing for agricultu¬ 
ral purposes; but nothing is said of the special 
manures employed for the pear. Hie inhabi¬ 
tants, however, are largely engaged in horticul¬ 
tural pursuits, exporting annually six to nine 
tuns of Black Hamburg grapes, grown under 
glass, and of course they know something of the 
art of cultivating and manuring plants and fruit 
trees. We quote the following passages from 
the work above mentioned, on the production 
of pears: 
“ Both Jersey and Guernsey are remarkably 
successful in the culture of pears, whose export 
has long been a source of considerable profit. 
As many as 59 named varieties are cultivated in 
Jersey, some of which arc very excellent, and a 
few of them keep well and range over many 
months for table use. The most remarkable in 
both islands is the Chaumontel , which certainly 
attains, there, its greatest perfection, owing, no 
doubt, to the peculiarity of the climate it enjoys, 
and the absence of night frosts when its final 
ripening approaches. Great attention is also 
paid to its culture. Then, pears are usually 
plucked about the 10th of October, but are not 
fit for use for several weeks, being in perfection 
about Christmas. Those weighing 16 ounces 
are regarded first rate, and fetch good prices. 
I’ears of tills size average In value from four to 
five pounds sterling per hundred, in the Guern¬ 
sey or Jersey market; but as they diminish in 
size the price falls rapidly. 
“Ohaumontel pears of extraordinary Hize are 
sometimes obtained by removing most of the 
fruit from a tree. The largest and best grown 
specimen on record was grown in Guernsey in 
1849. It measured inches in length, and I ij 
inches in girth, and weighed 38 ounces English 
weight No pear of this variety weighing more 
than 30 ounces appears to have been grown in 
Jersey. Five Chaumontel pears were obtained 
from one tree, in 1861, in the garden of Mr. 
Mak< 4 Uani», Guernsey, four of which weighed, 
together, seven and a half pounds. The tree, 
though usually prolific, In this ease boro only 
these fine pears, which weighed respectively 
321, 33, 311, and 22 ounces. 
“The quantity of pears exported is always 
very large, both from Jersey and Guernsey. 
In tiie year 1859, a favorable year, nearly 10,000 
bushels were sold from Jersey alone, while in 
the following year less than 3,000 could be pro¬ 
cured. From Guernsey, about 10,000 line Chau- 
montel pears, and 3,000 bushels of common 
fruit, may be regarded as the average. The 
fine peal’s usually command about five pounds 
sterling per hundred in the island markets. 
The smaller fruit are sold by the bushel, and are 
much cheaper.” 
The islands in question are very small, neither 
of them being over 10 or t2 miles long, by about 
six miles wide. A large portion Of the land, in 
eaeli of them, is rough, satuiy and rocky, and 
there is, of course, a long line of sandy coast, in¬ 
capable of cultivation, and exposed to the 
violence of the ocean winds. With all those 
disadvantages, however, the climate is so tem¬ 
perate and equable, that these islands are able to 
supply the English market with now potatoes, 
in immense quantities, three weeks in advance 
of those grown in Cornwall. They are often 
sold at one shilling and upwards per pound. 
The export of early potatoes from Jersey alone 
amounts to about 3,000 tuns per annum. A sup¬ 
ply of potatoes for winter use is imported from 
France, in the autumn, when the price is lowest, 
leaving a large profit in favor of the island. 
Here, then, wo have the conditions of climate, 
etc., under which are produced the famous pears 
of Jersey, One aspect, only, of the climate, wo 
have omitted to notice; the degree of humidity 
and the rain fall. This is Icsh than in England, 
but greater than in the South of France. The 
summer iH often dry, hut a real drouth seldom 
occurs. There is not so much cloudy weather 
as in England. 
Our chief object in preparing this article is to 
call attention to the Ohaumontel pear, and to 
inquire if it lias not been unjustly and ton hastily 
placed on the list of discarded varieties in this 
country. Many of the decisions on the subject 
of pears have come from Boston alone. Boston 
has often pronounced a verdict for the whole 
country; and the American Homological Society, 
ami the Fruit Books have put the verdict on 
record as one not to bo questioned or over-ruled. 
We desire to know whether or not the Chau- 
inontel pear has been fairly tried in a variety of 
soils and climates in this country. It, appears 
that it is capable of growing to a size larger 
even than the Duchess d’Angoulemo, and it 
ripens at a most desirable period, Christmas and 
New Year. l)r. Robert Hood, author of the 
standard English Fruit Manual, says it is “melt¬ 
ing, rich, sugary, and highly perfumed; a des¬ 
sert pear of high merit.’’ 
We trust the new Homological Assistant in the 
Horticultural Department of the Rurax. will 
tell us whether the Chaumontel lias been fairly 
tried in the country, and what lias been the 
result .—East Penn. Fruit Grower. 
Remarks). The Chaumontel has not suc¬ 
ceeded well in this country, as far as we know. 
We have ourselves grown it for 25 years, and 
although we got fair sized, high colored fruits, 
they do not attain that excellence which entitles 
it to rank with our best pears. Our climate, 
evidently, does not quite suit. The climate of 
the Channel Islands is moist and much more 
equable than ours. The range of the thermom¬ 
eter is said to be from 80 deg. to 37 dog. We 
have thought that the climate of Tennessee and 
Georgia would suit Lhis variety. If we should 
ever be able to hear from our old friend Bekck- 
mans, he will be able to inform us on that 
point. We will be happy to hear from other 
fruit growers on the subject. b. 
NEW AMERICAN FRUITS. 
Hovry’8 Magazine in its annual, compre¬ 
hensive, and interesting article on the “ l’ro- 
gress of Horticulture,” makes the following 
statement in relation to now American Hears 
and Grapes: 
“A few years have caused un immense change 
in public opinion regarding American pears. 
The late Hon. John Lowell, with his good judg¬ 
ment, said, in 1832 or 1833, that there were only 
four or five varieties of known American origin 
that were worth growing! How stands the 
matter now? In the short period of thirty 
years the number exceeds one hundred, and at 
the rate of recent increase will soon be two hun¬ 
dred, or more; and these embrace kinds whose 
excellence uo European pear can equal. In 
fact, we begin to think foreign pears will soon 
be considered of as little importance as foreigu 
apples, of which only one half a dozen ara 
thought worthy of a place in our orchards, 
f.ook at the results of the last dozen years, viz.: 
The Sheldon, Swan's Orange, Dana’s Hovey, 
Augustus Dana, Excelsior, Moore’s Pound, 
lvingsessing, Clapp’s Favorite, and the Ed¬ 
monds. No other ten pears of their season can 
surpass, if equal them. If every decade shall 
give us similar results, how rich in this delicious 
fruit will American collections be? We make 
no account of previous accessions, such as the 
Dix, fjoCkel, Lawrence, Boston, and other un- 
equttlcd pears, 
“ Nearly all these have been accidental pro¬ 
ductions, showing how much must be due to oar 
climate, or some other unknown cause, for this 
excellence; and if so much has come from acci¬ 
dent, what will be the result of skillful ell’orts 
made with a view to combine the merits of two 
varieties, under our present accumulated knowl¬ 
edge of hybrtdlzatiou ? We do not doubt they 
will be as progressive as similar efforts with 
other fruits, 
“ And of the grape, how immense have been 
the strides towards excellence. Had the Con¬ 
cord been but half the good grape it is, the 
Impetus its introduction gavo to the growth of 
new seedlings would be alone worth all the dis- 
appointment which must have ensued. But it 
bus not only exceeded all that was promised for 
it— standing by all good authority at the head of 
popular grapes—but it lias awakened an interest 
in grape culture that will not cense till even the 
Concord is as much surpassed as that surpassed 
its predecessors. Already we have the Adiron- 
dac, like it in size of bunch and berry, and color 
of fruit, a fortnight earlier, and superior in 
quality. It only remaius to see if its growth, 
hardiness, ease of cultivation, productiveness, 
Arc., are equal to its other acknowledged quali¬ 
ties. If so, for the present, at least, the Con¬ 
cord and Adlrondue will be t/u* grapes. And 
now we have the sum of a dozen years’ grape 
growing, viz. y- The Concord, Adlroudac, Alien’s 
Hybrid, Rebecca, Delaware, Union Village, 
Crevclllng, Iona, Winchester, Framingham 
Seedling, and Hartford Prolific. There are still 
others, among which some of Rogers’ Hybrids 
might be named, hut after a careful examination 
of them for three years, wo can see nothing that 
should give them the name of hybrids; they arc 
simply improved varieties of the kinds they 
were named from, and wo cannot detect the 
least foreign blood in them. Who that culti¬ 
vated" the Isabella and Catawba so unuiy years, 
rarely obtaining a sweet berry, but must ac¬ 
knowledge their indebtedness to the raisers and 
introducers of these valuable kinds, so hardy, 
and so early, that they can be grown anywhere, 
and so good that cold-house grapes can scarcely 
compete with them in the market. Liberal 
premiums for superb seedling grapes will find 
the above list doubled in number iu another ton 
years.” 
It. will be observed that llovey’s Magaiine 
holds timt Rogers’ grapes are not hybrids, but 
“improved varieties.” Tills is our own opinion. 
We have examined these grapes in the fruit, 
wood, foliage and habits of growth, and have 
been unable to “ detect the least foreign blood 
in them." This we are aware is in conflict with 
opinions entitled to great weight. 
The circumstance, however, as to their being, 
or not being, hybrids, though of great scientific 
interest and importance, will not affect the qual¬ 
ities of the grapes. Some of them will, beyond 
a doubt, prove valuable; among such, we think 
No. 3, 4, 9, 15 and 44 may be named. Another 
year, if favorable for the grape crop, will do 
much to settle the character of many of these 
Rogers’ grapes. ». 
POMOLOGICAL GOSSIP. 
The Hartford Prolific. A. G. Hanford, of of it as w 
Columbus, O., calls this the very best early others car 
grape in cultivation, and says it deserves to be opinion to 
highly prized for adding a full week or ten days but I have 
to the grape season. The vine is hardy and pro- “ I writt 
ductive, and he says the habit Of dropping the am not eu 
fruit when ripe, nearly or quite disappears as the even if mil 
vines become older. may add tl 
The Ellesdale Raspberry .-*'This has been pub- single bru« 
lisbed as a new fruit. A correspondent of the ,na n who 1 
Iowa Homestead, writing from Hhellrock, Iowa, and I shov 
says it is seven years old at least, he having cul¬ 
tivated it, or one exactly like it, that length of 
time. Says lie found it in a grove near by where 
there are any amount of them growing wild. Indiana 
W e do not remember to have seen the descrip- 3 hrie j re p 0 
tion of this fruit. sion of this 
The Four best Pears .—A correspondent of the I ,u; Hrceidi 
Massachusetts Ploughman names the following lli * ad<lrc89 
as the tour best pears, giving bis reasons in de- M .. ^ 
tail. If a person is to plant but one variety, he t[ian ft hun( . 
recommends the Bartlett above all others. If , mr j w 
two are to be planted, he names the Bartlett and tloncd the r 
Duchess d' Angoukme. If three are planted, he pest that d 
adds the Hear of WinJefield to those above named, moment it f 
He says, “ with a little care Iu ripening, these *| <! 
three will give a regular and uninterrupted 8UC- “ oongre** 
cession of fruit for the table, or for market from of l>rof u 
about the 20th of September until January.” Johnson, t 
For a collection of four trees, principally for \Vo shall 1 
family use, he adds to the above Dearborn's proceedings 
Beedling. 
The Graveling Grape.— Mr. IIaneord, quoted Culturr 
above, says the ( l eveling is a better grape than ^ 
the Hartford Prolific, with a good size bunch, com ' m - f 
rather loose, berries dark purple, with a thick three feet iq 
bloom; flavor, sweet, excellent. This with the r0 w, and eu 
last named grape lie recommends for culture as of cutting* 
“ two early grapes.” 7'hc best v 
Peaches in Japan.— THOMAS Hogg, in the 
Horticulturist, writing of the fruits of Japan, $<joto$ 12 < 
says of the peach there:—“Although of fair size but a blacl 
and appearance, they are inferior in flavor. This ruva, y. r. 
may be partly attributed to the practice of pick- j. OMOLO(i 
ing all their fruits in a very green state. No New Yurk ‘ 
fruit suffers more from this treatment than the among sou: 
peach.” We quote tills to denounce the practice during the 
of sending early peaches to market a week or branches, 
ten days before they ought to he flicked, which making the 
obtains among some growers. the tree do< 
was develo 
The Devereaux and Lenoir Grapes.— William This w p 
MtTiu, a Missouri grape grower, has written an t i mt a miu , 
article in which lie brings testimony to prove cuts off tin 
that the Devereaux grape of the Washington does not kr 
gardens is identical wlt-h the Lincoln; and that hortlcuitur 
the latter is distinct from the Lenoir, which it d e „thgy 
has been regarded by some as a synonym. reapondunt 
The Philadelphia Raspberry. —A week or two cation will 
since we published a paragraph concerning this '‘mimic, in 
new raspberry. We have since seen an article ‘ >* !l 
from Wm. Parry, of New Jersey, in which he CJ(IV 
states that it has been thoroughly tested by the edging, ns i 
side of leading varieties during the past ten will do for 
years, and has proved to he superior to any the pluce f< 
other kind in cultivation. This is very high 
praise; indeed, the article in question is rather Tub Am 
too superlative in relation to the relative merits Phlladelph 
of this fruit. We cannot conscientiously advise presented; 
utir readers to pay a big price for it; better wait miwl0 in l ‘ l 
until it is better known and cheaper. [ ca plant \ 
ditlorent u 
The Bclmmt Afrple in Indiana .—The State Chinese t» 
Homological Society discussed the merits of this moa In om 
apple. J. D. G. Nelson, of Fort Wayne, said of Jersey! 
it wits almost uniformly fine, healthy and pro- olutlonary 
litlf, little disposed to rot, and that he regarded 
it as the best single variety with which he was ! ’“ Acl1 i 
acquainted. lie said that it, like most varieties, 
did better in the open air than in close contlue- ' . 1 .. 
* cxnminati 
1111:11 k the opinio 
Gen. Oiut said it had not done well in the the recent 
north part of the State. It was often scabbed 
and s|ieeked. 8till he regarded it a good variety Nr 
for a small orchard. 
that ia said about this willow as a tree for 
screens or timber is substantially true, and too 
much of it cannot tie planted for those purposes; 
but 1 greatly fear that it will in the cud fail for 
a hedge throughout all Central Illinois, how¬ 
ever well it may do elsewhere. At least 1 am 
sure that I can never make such a lasting hedge 
of it as we want here, and 1 doubt whether 
others can. I wrote substantially the same 
opinion to our Horticultural Society last year, 
but I have never seen it published. 
“ 1 write my present opinion, conscious that I 
am not embarrassed by any personal interest, 
even if mistaken in my personal experience. I 
may add that I have never been able to sell a 
single branch of the willow for a hedge to any 
man who had first seen my hedge as it now is, 
and I show it to all who cull for the slips.” 
gfltftifttlittral $0**0. 
Indiana PoMotoorcAt. Society.— We have received 
a brief report of the proceeding* of the first day’s ses¬ 
sion of this Society, at its last meeting, at Indianapolis. 
The President, I. D. (}. Nelson, of Fort Wayne, in 
his address, said of the Importance of care and judg¬ 
ment, in the selection of varieties for culture, that 
“ ten well selected trees were often worth more money 
than a hundred taken promiscuously, without kuowl 
edge, and without care as to their character.” lie cau¬ 
tioned the members against the Canada Thistle, as a 
pest that depreciated a place oue-half ita vtdue the 
moment it got a foot hold. 
He urged the re-dlstrieting of the State, poruologi- 
eally, being governed by its geological divisions instead 
of Congressional districts. A committee, consisting 
of Prof. it. T. Brown, Gen. Jos it nr Oiut and - 
Johnson, was appointed to rc district it and report. 
We shall be glad to receive the official report of the 
proceedings of this Society. 
,» ► -- 
Culturr or this Oaten Wtu.ow — In reply to inqui 
rica in regard to the culture .of willow, in Rural of 
Jan. 9,1 would say, prepare your ground as for planting 
com, or if not clean fallow it. Then plant In rows 
throe foot apart, placing the sets one foot apart in the 
row, and cultivate the sumo u*corn for two years. Cost 
of cutting*, planting find cultivating, $20 per acre. 
The best variety for market is thu Sal in Purpurea. 
You may obtain from two to four tuns per acre, de¬ 
pending on soil and cultivation. Price per tun from 
$90 to $120. They will grow well on any rich soil, 
but a black muck is preferable.—W. P. Kufert, <7e- 
PoMoLociiCAi. Wisdom —A verbose writer in the 
New York Tribune says:—“ I have noticed quite a rage 
among some pomotoglsts to shorten in their fruit trees 
during the summer, that is, to cut off the ends of the 
branches. Their object may be well enough, such as 
making the tree more stocky, but one thing is certain, 
the tree does not hear, because the buds which t he tree 
was developing have been cut off.” 
This w pomologlcal wisdom I Don’t the man know 
that a nan does not cut off all the fruit buds when he 
cuts off thu ends of the branches? If ho does not, he 
does not knoxv enough to educate the Tribune readers in 
horticulture. 
. ♦ • 
OemtuoY r.so Weeds on Garden Walks. —A cor¬ 
respondent of an Irish paper says the following appli¬ 
cation will kcop the weeds out of walks:—Boil 1 lb. of 
arsenic, in 8 gallons of water; add to each pound so 
boiled 7 gallons of cold water. Pour it on the walks, 
Ac , from a garden watering pot rose, in dry weather, 
being careful not to let any of the liquor touch the 
edging, as it will destroy the grass or box. Ten gallons 
will do for 28 or 80 square yards. Keep all the fowls off 
the pluce for two or three days after 
Tub America Tea Plant —>lr. E. Durand, in the 
Philadelphia Academy of Natural Sciences, has recently 
presented a paper denying that any discovey has been 
made in Pennsylvania of a plant similar to tbo Chinese 
tea plant He saya the American tea plant Is entirely 
different in ita characteristics and qualities from the 
Chiuese tea plant. The American plant is very com 
moil In our woods, and popularly known by the name 
of Jersey tea, under which It was used daring the rev 
olutlonary war 
«♦»- 
Piiacu Buds near Cincinnati.—Wc sec by our ox- 
changuH, that a report was recently made at a meeting of 
the Cincinnati Ilort. Society, stating that after a careful 
examination of the peach buds, the committee are of 
the opinion that every poach bud is killed—the effect of 
the recent cold weather. 
->. 4 
inquiries m\ Answers. 
THE WHITE WILLOW FOR FENCE. 
There is, perhaps, not another man in the 
West who has had a larger experience with, 
nor a more thorough knowledge of, hedging 
plants of all sorts,than Prof. John B. Turner, 
of Jacksonville. III. We find in the Prairie 
Farmer the follow ing opinion of the White Wil¬ 
low, which we publish for the benefit of our 
readers, who may be solieited to invest: 
“ Years ago I tried the Gray Willow, and 
also several other sorts of willow, and have 
hedges or parts of hedges of them now standing 
on my place. L know not how these trees may 
work further to the north. I oneo thought 
them a success here; they did tirst-rate for some 
ten or twelve years after that they began 
gradually to thin themselves out., or die out at 
thu bottom; and now there are holes in them, 
as any one can see, through which not only a 
hog but a large ox could easily walk as if the 
fence was all removed. I am fully aware that 
tills tendency of trees to thin themselves out on 
different soils and in different climates is very 
various, and while they may do so here, they 
may not elsewhere; but l have many fears that 
such will finally prove to be the result with all 
such classes of trees over a much wider region 
I than Is now supposed; and that many bitter 
! disappoint ments will at last ensue. 
“The time of testing most hedge plants is far 
too short fifteen or tweuty years for the soft- 
growing willows, cottonwoods, poplars, &c., is 
the shortest lime upon which a man can make 
up and report on intelligent and reliable opinion 
on this vital point. All the hedges l have over 
tried, and all I have over known of in this 
county, of this description of trees, have, iu the 
end, on this fatal ground, utterly failed. All 
Planting Peak Tukks. —Will Winter Nells, Law 
renco, Buerre Bose, Bartlett, and White Doyenne pears 
succeed on rich limestone hill sides facing the North?— 
I. P. A., Mitamora, Ind. 
We should regard such a soil and aspect favorable for 
pears generally. Some protection from the west wtud 
would be desirable.— b. 
Oha«ik Oranok Seed —1 have been watching for six 
months for an ndvurtiscineut iu the Rural of Osage 
Orange seed. Uus unybody got it? Where can it be 
obtained”—W M. 
Our armies are in Texas. With Gen. Banks’ army 
is a t'apt. Mann, of the firm of Overman & Mann, 
Bloomington, 111 , who will secure Osage seed If It is 
posstblo to do so. He is largely Interested iu the prop¬ 
agation of plants. 
The Lady Apple — I wish to know all about the 
Lady Apple, Romms d' apt. Onr soil is clay loam and 
some sandy loam. If you think it will do well and 
prove profitable on such soil, 1 propose to plant many. 
—P. Rhodes, WiUiamtviU*, N. r. 
The Lady Apple would no doubt succeed well on your 
soil. K is a great bearer, and in the markets of the 
large cities, os New York, Boston, Philadelphia. Ac., 
commands a vary high price; throe or four times that, 
Of common winter apples. We have no doubt hut that 
its cultivation may bo made proflutble, but our own ex¬ 
perience will not justify us in recommending It to be 
planted extensively.— b. 
LocATtoN you Home and Fucit Farm — Please tell 
me w here Is the best and cheapest place for me to locate 
a cosy little home and small fruit farm iu your State. 
—A. B , Grand Rapids, Midi. 
The counties of Wayne, Monroe, Orleans and Niaga¬ 
ra, on the South shore oi Lake Ontario, and portions 
of Chautauqua, uu the South shore of Lake Erie, art 
regarded as thu best in our State for Trait culture gener 
ally. And we have uq doubt but you can find such a 
hum as yon desire In any of those counties, by giving 
your wants proper publicity. If you want a ’‘small 
fruit” farm, as we understand it, a farm for tho culture 
of small fruits, such ns grapes, berries, Ac., you should 
locate as near as possible to a large city that would af 
ford a good market.— r. 
PUDDING, CAKE, &c. 
Dandy Pudding, or French Custard.— 
Take 6 teacupsfuls sweet milk aiul put it in a 
pail to boil. Have ready the yolks of 6 eggs, 6 
even teaspoonfuls flour, and (i of brown sugar, 
well beaten together, and when it boils stir it 
in. When thoroughly cooked turn it upon a 
largo meat platter and flavor with lemon. (This 
is for the bottom.) Have ready the whites of 6 
eggs beaten to a stiff froth, stir in this, gently, 
0 teaspoonfuls loaf sugar rolled fine, flavor with 
any thing you like, then take a spoon and drop 
this froth over, keeping it in balls as much as 
possible, it will then want to sit in a hot oven 
about a minute. Care should be taken not to 
let it brown, and you will have a dish beautiful 
for either dinuer or supper. 
Lemon Pie.—J uice and rind of one lemon; 
1 cup sugar; yolks of 2 eggs; 3 tablespoonfuls 
flour; milk to fill the plate; line the plate with 
paste,|and pour in the custard. After it is baked, 
heat the whites of 2 eggs and 4 tablespoonfuls 
powdered sugar to a froth, and spread over the 
pic. Brown lightly. This makes an excellent 
pie, but we think them much better sliced and 
made like green apple pie. 
Baker’s Gingerbread. —Two cups molas¬ 
ses and 4 tablespoonfuls butter stirred together 
without melting; add 1 cup flour; 2 tablespoon- 
I fuls soda, dissolved in 1 cup milk; 1 teaspoon 
alum, dissolved in j cup boiling water, and 1 
tablespoon ginger. Stir ail well together, add¬ 
ing flour gradually, roll thin, cut in cards. Bake 
quickly. S, B. L. Kathrone. 
• — - ■ 
COLORING CRAPE SHAWLS, &c. 
Eds. Rural:—I n reply to several inquiries 
in your paper, I would answer: 
To Color White Crape Shawls. —Take 
sixpence worth of cudbear (which can be pro¬ 
cured at almost any country store,) to about 
two gallons of soft water; put in the cudbear 
and heat it gradually until it boils. Wash the 
goods in strong soap suds, then put it iu the 
dye, stirring it constantly. Take it out and air 
often, ami when dark enough to suit your taste, 
wash in soap suds aud rinse in cold water. This 
colors a beautiful crimson, that will not fade. 
To Make Hard Soap.— Take four pounds 
liar soap, two pounds sal soda, three ounces 
borax, two ounces spirits hartshorn, and eight 
quarts of water. Cut the soap in small pieces, 
put it in the water and heat gradually, hut do 
not let it boil. When the soap is thoroughly 
dissolved, put in the soda and borax. Keep it 
hot until they are dissolved, then pour it in a 
tub to cool. When about lukewarm, stir in the 
hartshorn. When cold, cut in bars and put 
away for use. From the above quantity you 
have twenty-five pounds of good soap, at a 
trifling cost. For washing, make a good suds 
with the soap, put in your clothes, let them 
soak a few moments, and they will require but 
little rubbing. It is excellent for flannel and 
calico; also for the toilet. Edith. 
Cocymuns, N. Y., 1S64. 
Brown Bread. —One of tho chief cooks of 
the Ladies’ Fair held on the Fair ground of our 
County Agricultural Society last year, has given 
us her recipe for making brown bread. Those 
who dined with the 1 allies on that occasion, can¬ 
not but remember the palatable “ rye and In¬ 
dian” which constituted a feature of the enter- 
! tainment. W o submit her recipe: 
Take three quarts of sifted com meal; scald 
it with boiling water. When sufficiently cool 
not to hum, add two cups of rye flour, one cup 
r of hop yeast, one half cup of molasses, and a 
I little salt; enough warm water to mix all to- 
f getlier. It should be much softer than wheat 
f dough. After raising about three hours, hake 
iu a deep dish, in a moderately warm oven, for 
two or three hours. An iron baking vessel is 
preferable to tin, if it can be obtained. 8horts 
or Graham meal may be used instead of rye, if 
necessary .—Decorah (lovca) Uepublic. 
An Excellent Recipe for Making 
Yeast. —Take eight good sized potatoes and 
pare them; get two single handfuls of hops, 
pour on them two quarts of water, and let them 
boil as loug as it Dikes to grate the potatoes. 
Strain tho hop water oti the potatoes, and let it 
sUmd until lukewarm; then add half a teaoup- 
ful of sugar, a tublcspoonttil of salt, one cup of 
baker’s yeast. Hut this in a jug or jar, and 
keep air-tight. One teacupful of this yeast is 
enough for three loaves of bread. Set the 
sponge over night. Save a cupful of this yeast 
to raise the next you make.— Mrs. T. An¬ 
drews, Geddes . ( hum . Co ., .V, Y . 
Hot 1U>li.s, for Breakfast. — At night 
take one pint sweet milk, lukewarm; two eggs; 
butter the size of a walnut; throo tablespoonfuls 
of yeast; flour enough to make it the consist¬ 
ence of biscuit. Let it stand until morning, 
then make in rolls. This is the best recipe I 
over saw.— Mrs. T. Andrews, Glides , Onon . 
Go., A. Y. 
- » *■»- 
Egg Pudding, six eggs, six tablcspoonfuls 
of flour, to one quart of milk. Let your milk 
boil, and add salt. Beat, your eggs, add tho 
flour, and heat well together. Stir in gradually 
while boiling, and continue till done. Servo 
with swectcucd cream; nutmeg or lemon as a 
flavor.—A bbik, Saratoga, Aram. 
- ■ 
[special notice.] 
A Last Resort,—M annfacturere of inferior Saleratus 
who could not sett under their own names have doubt¬ 
less adopted timt of Do Land A Co., and tho labels of 
their t %emU(U Saleratut—n superior article—to make 
-tales. They cannot sell twice in a place without detec 
tion. The genuine is iu red papers. 
