vineyards thftt have just commenced bearing it 
promises remarkably well. 
Dr. Mitjei', of Honeoye Falls, has one-tenth 
of an acmplaritcd four years ago, that produced 
600 pound of beautiful grapes last fall, worth, 
in any ind'kct, at- least 20c. a pound, at whole¬ 
sale. A t his rate, the crop of an acre would 
bring f*;200. 
I sav in Lockport, last fall, about the same 
numb r of vines, only three years from plant¬ 
ing, at had fully 1.000 pounds of the largest 
bundles and berries I ever saw of this variety. 
Th'- would give a crop of 10,000 pounds to the 
ac’e, and if sold at the retail prices of last, fall, 
w mid bring the before unheard of sum of So,000 
p the acre. 
These facts prove beyond all doubt, that the 
cultivation of the grape in Western New York 
is more remunerative than any other crop grown 
at the present time, considering the expense 
and labor of raising, anil the quick returns for 
the outlay. 
IIOW TO PACK AND MARKET. 
The best way for the grower to put up Ills 
fruit, is that, by which he can realize the great¬ 
est net profit. There arc two ways practiced 
by growers in putting up grapes for market. 
One is, to pack them in wooden boxes that, 
hold about. 33 pound® each. The other, and by 
far the best method is, in paper boxes, that 
hold from three to six pounds each. The 
grapes, before packing, should bo well selected, 
and all the unripe and decayed berries taken 
out, and then nicely packed. 
Messrs. Chapin and Peek tell me, that when 
their grapes in the small boxes sold, box and 
all, at, he. a pound in New York, those in the 
large boxes only brought 7e. a pound. Tills, I 
(hid, gives a net profit of a little over one cent a 
pound more for those packed in small boxes, 
after deducting cost of box, than for those ship¬ 
ped in the large boxes. T wen tv-four of these 
paper boxes are packed in a wooden case, which 
costs about 35c. This is the nicest, best, and 
most profitable wav to prepare grapes for send¬ 
ing to market. In this form they can be easily 
ami safely sent, by express, to fruit dealers iii 
the larger towns ami cities, in the States and 
Canadas. These commission houses sell them 
at wholesale and remit the proceeds to the 
grower, charging, generally, ten cent.-, on a dol¬ 
lar for selling. The express charges from this 
vicinity to New York, the greatest fruit market 
in America, are about one cent a pound. 
STUDY T1IK MARKETS, 
It is of the utmost importance that grape 
growers make themselves familiar with the 
markets in different sections, and also with 
houses dealing in fruits, to ship to, as the prices 
vary much at the same time, ia different places. 
Last fall the price of the Isabella varied from 
7c. to 40c. a pound, in ditl'erent parts of the 
country, at the same time. Growers who thus 
inform themselves will always get the highest 
prices for their crops, and’ be very likely to 
make great profits,—while at the same time, 
others not in formed, will not know where, nor 
when to sell, nor to whom to ship, and be very 
likely to sell at a low price, or not at all. 
VARIETIES FOR MARKET. 
On selecting the kinds to grow for market, 
much depends upon the distance and time re¬ 
quired to reach the intended market, and whether 
they are to supply the early or the late markets 
of the country. 
Hartford Prolife ,— For supplying the very 
early market, in the immediate Vicinity of the 
grower, the Hartford Prolific is undoubtedly the 
best.. It ripens from four to six weeks earlier 
than the Isabella, and is a good grower and 
bearer. Itunche- and buiriew arc of fair size, 
qmtiuiy, passable for a very eurty grape, though 
not good w hen compared with later varieties. 
It is very liable to drop its berries as soon as 
ripe, if not before, on young vines It is a poor 
keeper. It must be marketed as soon as ripe, 
ami even then will ilrop more or less of its ber¬ 
ries, It brought last, fall from 12c. to 15c. a 
pound in market, before the later and better 
varieties took its place It will continue to pay 
well, till some better variety takes its place, 
which. I hope, will soon be, for the- good of the 
of number 18 wire, which cost $6.7G per 100. 
This makes the expense of wire to trellis an 
acre $25.03. Cost of 75 cedar posts 10 feet long 
and from 7 to 8 inches through, at 12.J cts. each. 
$8,38. Also 70 stakes to rest the top wire on, 0 
fbet long, at 2j eehta each. 51.75, which makes 
the cost of material to build tlie trellis $35.16. 
Add to this the cost of 302 Isabella vines at 5c. 
each, $15.10, and it makes the whole expense 
for plant! ngund troll Mug one acreSoO.26; which 
is 340.40 less than the stakes and vines for an 
acre planted 6 feet apart, and $153.80 less than 
those planted 4 feet apart. If planted to Dela¬ 
wares, the expense in the first case is S267.U4 
less, ami in the other $758.89 less. 
This difference in the cost of the two wavs of 
planting, makes it very evident, that unless 
there can be a much larger and better crop of 
fruit grown to the acre on stakes, 4 or 6 feet, 
apart, than on trellises 12 feet apart, trellUing 
is by far the best method of the two. Facts 1 
believe will fully warrant me in saying, that 
generally, larger and better crops are grown on 
trellises than on stakes. 
Mr. Chapin's crop last fall averaged a little 
over 10,170 pounds actual weight to the acre. 
'The bunches and berries were large, compact 
and fully ripened. I saw some of them in De¬ 
cember, in the picking boxes, just as they were 
picked from the vines. These bad not shriveled 
a particle, were as full and as perfect as on the 
dav they were picked, and were the best Isa¬ 
bellas I ever tasted. Now, gentlemen, have any 
of you ever seen or beard of so large a crop of 
perfect, well ripened fruit being grown upon 
stakes, at any distance apart? Only think, live 
tuns to the acre!—which sold for $414.38 net 
profit, with an outlay of only $50.20 for trellis 
and vines! 
No. 9 wire measures 18 feet to the pound. No. 
12, 30 feet to’the pound; thus doubling its length 
with tiie increase of every three numbers in 
size. So that any one can calculate the number 
of pounds wanted to trellis any given piece of 
ground. 
nOW TO MAKE TRELLIS. 
Mr. Chapin's trellises, before referred to, 
were made as follows:—The large posts are set 
4-8 feet apart, through the field, or between every 
fourth vine, at least 3l l'ect deep, as the strain 
upon them in high wind is great.* The two end 
posts should be set 4 feet deep, and be of large 
size, and well braced, to prevent their giving 
any to the great strain of the wires upon them. 
After the posts are set nicely in lino, in the 
rows, take a coil of number 12 wire, of first 
quality, well annealed, and wind one end of the 
wire twice or more round the end post one foot 
above the ground and fasten it securely. Then 
unroll the coil through the field, and* cut the 
wire long enough to t\ ind round the last post, 
and fasten after it is tightened up. This i» for 
the lower wire on the trellis. Go through the 
field in like manner. Then take a coil of No. 9 
wire and wind the end 5 or 6 times round the 
end post 6 feet above the ground, and then un¬ 
coil through the field as before, and cut it long 
enough to wind 5 or 6 times round the end post' 
after"being tightened up. This is for the uppdt 
wire in the trellis. The wire i3 laid in this way 
to all the trellises in the field. Notches are to 
be cut in all the center posts, with a very wide 
set saw, one foot, and G feet above the ground, 
for the lower, and upper wires. The next thin - 
to be done is to draw up the wires very tight I v, 
and place them in the notches in the center post-. 
It requires a good ileal of power to do it. say 
2.000 pounds draw to each wire to make it suf¬ 
ficiently tight. 
Mr. Chapin does it with a lever ingeniouslv 
contrived, though simple, a vice aud two chains. 
The lever is about 12 feel long, with a nib of 
iron 3 feet from the further end, to place 3 galnst 
the center 4 of the post to keep it from slipping, 
with 3 books in the lever, on each side of the 
nib, about one foot apart. The vice is a small 
ouc, with a ring at the end, to hold the chains. 
The chains are large, straight linked, trace 
chains, 10 feet long. The vice ia screwed tight 
on to the wire, the length of the chains from the 
post. The lever is placed against the back side 
of the end post, and the further end of the lever 
is swung round towards the wire, and one of the 
chains is hooked on to the further hook in the 
lever. Then the font end of the lever is carried 
round towards the wire, this draws up the wire 
3 or 4 feet towards the post. Then hook the 
other chain on one of the hooks in the lever on 
the other side of the post, and carry the lever 
back again, this gives 3 ioct slack to the fir-c 
chain, and draws up the wire 3 feet more; hook 
up the tiret chain again tightly, .m l swing the 
lever round toward the vice again, and hook up 
the second chain, and so on till the wire is -ui- 
fielently tight. The end of the wire is then 
wound round the end post 5 or 6 times and fast¬ 
ened; all the wires are drawn up in like man¬ 
ner. This machine does the work quickly and 
easily, and will draw the wires on a trellis tOO 
mis long sufficiently tight. 
A stake 6 feet long with a notch in the top, 
is set on the ground between each of the posts, 
ami the upper wire put in the notch; this keeps 
the upper wire 6 feet above the ground, its en¬ 
tire length. Next take the number 18 wire and 
run it trom the lower to the upper wire, once in 
2 feet, the whole length of the trellis. These 
upright wires are to tie the vines to in training 
them. Mr. Chapin says he finds bv cxnoriem .r 
be. The joints will be very short on the vine 
near its base, and the buds very close to each 
other, so that the buds will be nearly opposite 
to each other, a foot above the ground, from 
whioh the horizontal vines will grow the next 
year. 
The vines should be covered with dirt at the 
tune of shortening and uncovered in the spring. 
The trellis should be built in the spring of the 
second year, before the vines make much growth. 
But two buds should be allowed to grow, and 
those from as near the lower wire as possible. 
All below should be rubbed off through the 
summer. 
MODES OF TRAINING. 
These two vines are trained each w r ay on the 
lower wire, and lied to it, from time to time, as 
they increase in length. After reaching G feet, 
the distance given to each vine on the treIJis, it 
should be turned up, and trained to one of the 
upright, wires. All the laterals should be 
pinched off beyond the second leaf. If the Land 
is in good condition, and well tilled, and vines 
well eared tor, the canes will be as large as a 
man’s finger in the fall, and the vines able to ma¬ 
ture a moderate crop of fruit the next year. The 
last of November these vines should be cut back 
to the lower wire, and the vines left on the trel¬ 
lis tor winter. 
In tbe spring of the third year, one or more 
vines will start, from each of the joints, in the 
base vines. _ Enough of these should be allowed 
to grow to fill the trellis, say one foot apart, and 
all the vest rubbed off. These are tied from time 
to t une to the upright wires through the summer, 
and the.laterals pinched off beyond the second 
Jeat. r rom two to lour bunches of lruit will 
c ’ n each of these upright vines; hut two of 
the best should be allowed to grow. The rest 
should be pinched off when iff blossom. The 
laterals should be pinched off at the same tune r 
this causes the fruit to set full, and makes the 
bunches large and compact. The ground must 
be well tilled, and every thing done at the right 
tame through the summer. This will insure a 
small crop ot about six pounds of superb fruit 
rn onnn umn x 
A SOAP CHAPTER. 
Eds. Rural :—"Will you please publish the 
inclosed recipes, and oblige one who hates a 
humbug. They are sold through the country 
for five dollars: 
To Make Washing Soap.—O ne gallon soft 
water; 2 lbs. hard soap, ma de of palm or olive 
oil and soda ash; 4 oz. sal soda; 2 oz. borax, 
l’ut all in a clean kettle, bring to a gentle boil¬ 
ing, and in ten minutes put in three tablespoon- 
luls of burning fluid and two of hartshorn, 
riRimer till well blended, then pour off. 
To Make Toilet ort Shaving Soap.— One 
gallon water; 4 lbs. hard soap, as above; 2 oz. 
borax; 2 oz. sal soda. Color with a teaspoonful 
of Chinese verraillion, dissolved in two tea¬ 
spoonfuls of warm water. Streak through the 
mould, while warm, stirring in flavoring, also, 
at the same time. 
To Make Transparent Soap. —Shave very 
fine the 3oap used. Use the same soaps as 
above, Colgate & Co.’s Opodeldoc soap for the 
>' bite, and common bar and chemical soap for 
the fine transparent. Put best alcohol in a ves¬ 
sel deep enough to be safe on the stove. When 
it begins to simmer, put in the soap shavings; 
1 lb. of soap to 1 pint of alcohol, is all the soap 
the alcohol will cut; pour oft' as soon as dis¬ 
solved. Keep from fire. If it should take fire, 
smother out. 
To Make Honey Soap. —Shave and dissolve 
two pounds of yellow soap in a vessel suspended 
in boiling water. Then add one-auarter nound 
An Excellent Way to Clean Silk.— 
Put just enough alcohol in a dish to wet a 
breadth of silk; rub the spots first, then put 
the breadth of silk in the alcohol, and rub all 
evenly; then rinse it, in clear rain water, hold¬ 
ing it at one end. Do not squeeze the silk after 
it is rinsed, but pin it to the line at one end, and 
let it hang until nearly dry. Then take it down 
and iron it, and it will look nearly as good as 
DOW. If the silk ox- ribbon 13 ltgkt, anil figin-ei 
or plaid, you must rinse it in alcohol, as the 
water will cause the colors to run. A quart of 
alcohol is sufficient to cleanse a dress. If light 
and figured, it will take some more.—E. M., 
Wayne, X. ¥., 1864. 
the spurs on the base vine. Ail the others 
should be rubbed off. The fruit must be thin¬ 
ned to two bunches on each lateral. This will 
make all the fruit the vine should be allowed to 
bear this year. These new canes for next year’s 
planting must be tied up to the Upright wires 
from time to lime, till they reach the top of the 
trellis and the laterals shortened, as before 
described, i’he laterals on the bearing canes 
may want shortening once or twice more during 
tbe summer, if inclined to make too much 
growth. 
TO GET WELL-RIPENED FRUIT. 
Two tilings must always be well considered, 
and nicely adjusted, to insure a good crop of 
well-ripened fruit. The first is, to leave just as 
much fruit on the vines as thev will develop to 
large, compact bunches, fully ripened. The 
other is, to so trim the vines, and at the proper 
time, as to fully set the fruit, make the bunches 
and berries large, and fully ripen the whole 
crop. If too much fruit is left on the vines, 
and they are too closelv trimmed, the fruit can¬ 
not fully mature, because there is not foliage 
enough left on the vinos to ripen it. On the 
other hand, if the vines are not trimmed at all. 
the berries mostly drop orf. leaving the bunches 
small, and loose, and but little fruit on the vine.-, 
and that quite poor and uneven. L have grown, 
and have seen in other ground®, the best fruit 
on s lues trimmed as here described. 
The crop this year wiU amount to from 15 to 
20 pound* to the vine, or from 4.000 to 6,000 
pounds to the acre. In trimming the vines this 
tall, the bearing canes must be cut back to near 
the base vines, and the new canes, for bearing 
next year, at the top of the trellis, and all the 
laterals close, and the vines laid down for the 
winter, as before. 
The trimming, and renewal forbearing wood, 
should he the same for the fifth year, and each 
year thereafter, as described for the fourth year. 
The fifth year the vines w ill be in full bearing, 
and will produce, if right!v tilled, thinned and 
pruned, from 7,(HM> to 10,000 pounds of large, 
handsome, well-ripened fruit to the acre, worth 
to the grower from $800 to $1,200, according to 
variety and demand. 
Cookies. —The following recipe I know to 
be good, economical, and sick ones have eaten 
them without injury:—One coffee cup of sugar, 
half teacup of butter, one teacup of very sour, 
thin yeast, (Graham or buckwheat will do, if 
thin.) one teaspoonful of best saleratus, a little 
salt: stiffen with wheat flour, season with nut¬ 
meg. Roll out and bake very quick, in a very 
hU oven. These cookies have been much praised 
by those w ho little thought they were eating 
anything so cheap, and have been frequently 
a.-ked for in winter, when eggs are so scarce. 
Sour buttermilk is just as good, when it can be 
obtained.— Dora Dorkings. 
Omelet.—B reak three fresh eggsgnto a bowl, 
add a little of salt, a teaspoonful of water, and 
beat the eggs thoroughly. Then put a table¬ 
spoonful of good butter into a flat frying pan, 
and hold the pan over the fire with the handle U 
little elevated, so as to incline the bottom at a 
small angle. 
As soon as the pan is warm pour in the eggs, 
aud as tbe mass begins to cook, run a ease knife 
under it t<> keep it from burning to tbe pan. As 
soon as the surface is about dry, fold one-half of 
the omelet over the other, aud it is ready to 
serve.—M rs. 8 . A. Davidson. 
experience, that all strong-growing varieties, 
like the Isabella ami Diana, should never bo 
planted nearer than twelve feet, ami then 
trained on post and wire trellis, six feet high, 
giving to each vine 72 feet square surface. 
TRELLIS VERSUS STAKES. 
This is the neatest way of training all varie¬ 
ties. and by tar the best and cheapest. 
The difference in the cost of vines and stakes 
to plant ail acre, of trimming, training and tving 
up the vines of cultivating and hoeing, will 
amount in the cml to three or four times as 
nnu-li as the vines, aud posts and wire for ptant- 
ing and trellising ail acre, and its after care. 
The following figures, giving the Cost of each 
method, more than proves tills statement: 
To Keep Beef Fresh for Roast or 
Steak all Winter.—T o make a brine for 
fifty pounds beef, use five pounds of salt aud 
three pints of molasses.—M. L. C. 
Report of Fruit Growers' Society.— We have 
made a full report of the interesting discussions of this 
Society, which will appear as we ran find room. 
quirks anti Answer $ 
Horticultural Societies.— At this season of the 
year there is great activity among these Societies. 
Their discussions and papers are voluminous and val¬ 
uable. We are glad to receive them, and our readers 
shall profit thereby. 
To Color Black.—W iU you inform me through the 
columns of votir paper how to color a good black—one 
that will not hide —H. S., JVt uton Fails , O 
To P v s Yarn Scarlet—“D aisy" gives, in a late 
Rural, a recipe to dye yam scarlet. Twouldliketo 
ask hiTj through the Rural, how much yarn the riven 
quantities will color, when it should be put in the dye, 
aud should it be w et or dry —if wet, in suds or clear 
water? 11 she will answer, it will greatly oblige—A 
Reader. 
Missouri and Illinois Horticultural Importing 
Association —Such is the nameof a new organization 
recently effected at St. Louis with the object of import¬ 
ing such fruit aud ornamental trees, plants, stocks and 
bulbs as may be ordered by its members Its officers 
are: —E- S. Hull. Alton, HI. IVeas — H. TJ 
Jludd, St. Louis. Mo. &c.—\V. C. Flagg, Alton, III, 
Furs, Coloring. Ac.—I have some furs which are 
very nice, but lighter colored than I like. I thought 
yon, if any one. could inform me where I could have 
them colored, and made over in fashionable style. If 
so, please inform me through the Rural as soon as 
possible, as now is the time I need them; by so doing 
you will oblige—A Subscriber. Pavilion, .V.' F 
Almost, any fur dealer has facilities for doing thi3 
work. Try Geo. Clark. No. 17 Sate St., Rochester. 
[SPECIAL NOTICE.] 
What the Merchants Say.— The merchants every¬ 
where who sell Do Land's Chemical Saleratus say that 
no article ever sold gives such universal satisfaction to 
customers. They like to have, customers pleased—es¬ 
pecially the ladies. They know it is the “Housewives’ 
Favorite’—that Chemical Saleratus. 
