FRUIT GROWERS’ SOCIETY OF WESTERN NEW YORK, ha 
_ w: 
TENTH ANNUAL MEETING. Wl 
_ It 
[Continued from page 03, last number.] 
BEST VARIETIES OF PEARS FOR FAMILY USE. ar 
Bartlett— Townsend—'T his is the best pear 
. g<! 
in its season. ^ 
Ainsworth—M r. Chapin put several bar¬ 
rels of this fruit in his ice house when the mar- 
ket was poor, and kept them a while; then sent 
them to market and got three times what they 
would have brought him in their season. 
v:i 
Belle Lucrative —G. Ellwanger— This is 
next best after the Bartlett. It is goorl — the fr < 
best in it« season. 
Beadle—I have grown it on both quince and SC( 
pear stocks. It is equally good on either. On j a| 
the quince we got the larger pear; but they 
seem more liable to blight. Some of my neigh- 
bors think it a better fruit than the Bartlett. 
Ainsworth— It decays at the core very quick 
— by the time It is in good eating condition. It yfl 
bears the second and third year after trails- j_ e 
planting on pear stock, and just as well on the 
quince. Its only drawback iB the tendency to 
decay at the core. I have never tried to market 
it. As the trees get size it may outgrow this 
tendency to rot. The Bartlett is a better keeper. ^ 
Beadle —I have never noticed the rot, nor ^ 
any tendency to it. It may be because it never cr 
gets a chance to develop this feature with us. 
J. J. Thomas— Is not this a verv valuable 
fruit? l remember at the first American Borno¬ 
logical Congress 1 was a member of a committee j s 
with A. J. Downing and Mr. Walker, to 
recommend a list of pears. Mr. Downing ^ 
asked Mr. Walker if we should put this pear 
on the list. Mr. W. replied, “ Wheu It Is fine 
it is very fine.* “ But shall we put it on the w 
listV” again asked Mr. Dow ning. “When it I ari 
is fine it is very fine,” replied Mr. Walker, 
and that was all we could get out of him con- a 
cerning it. And it is a very fine fruit. 
it 
Cuas. Downing—I t is variable with me. It 
is better flavored wheu dwarfed than when 
grown on standards. When well thinned on the 11 
tree it is delicious. 
Smith—I would not recommend it for a mar- cr 
ket pear. 
G. Ellwanger— If it is thinned out it is a w 
good pear. There is no better. And the reason to 
it is variable in character, is because gentlemen 
do not attend to the thinning out. g c 
Beadle— That is, without doubt, the case. 
We make it a rule to thin out pears. I never w 
yet saw a poor Bello Lucrative. 
llowell — Olmstkad —This is a beautiful and ar 
good pear: resembles the Bartlett somewhat. 
Oh as. Downing —It has been very poor with to 
me bo fart I 
Hooker— It is not good enough to recorn- m 
mend. 
Smith—I fruited it this year. Thought well 13 
of it; but I don’t know enough about it to 
recommend it. 111 
Oi.MSTKAD—It fills out the season, and, with 
me, is a good pear. & 
Flemish. Beauty— Smith— Although this fruit n 
cracks it cannot be dispensed with. It should " 
be picked before it begins to color. h 
Hooker —You cannot rely on it with us. It 
cracks and spots so badly as to render it almost 1 
worthless to us hero, especially as a market fruit, tl 
The foliage falls from a leaf blight, ami the fruit 
docs not ripen and develop. 
G. ELLWANGer—I cannot give it as bad a s 
character as that. Locality makes a difference o 
with it. It does not drop Its foliage with us. 
Dr. Sylvester—T he tree is an abundant g 
bearer. The leaves fall early. The fruit does 
not falL We think highly of it, t 
Downing— It is a first rate pear to eat But t 
it rots at the core. And yet it is first rate in 
many places. 1 
Hooker— The character I gave it is for this „ 
locality. 
Smith—I n Canada it gives good satisfaction. ( 
With me it is a perfect pear. Does not decay ( 
at the core, nor is it spotted. 
J. J. Thomas— The extra hardiness of the 
tree should not be overlooked. During the ‘ 
hard winters of 1856 and 1S56, which were so 
fatal to fruit In the West, it was the only pear, 
I believe, which escaped. 
Fisher—W hile in Canada, we had it, and it ( 
was a desirable tree there. The fruit did not : 
crack nor rot, nor was there any objection to it. 
1 have always regarded it as one of the best of 
varieties of the pear. 
Ftbii—It has been good with us until within 
the past two years. 
Slxeldon— Frost — I understand from those 
who have cultivated it that it has proved fine, 
and continues to rank among the first of all 
pears. It ripens the latter part of October. 
Maxwell— It succeeds well at Geneva. 
Dr. Sylvester—T his pear originated iu 
Wayne Co. The fruit is id’ good size and has a 
rusty coat. The tree is thrifty; not as early a 
bearer as some varieties. It does not take well 
worked on quince, but is good as a standard 
tree. The quality of tho fruit is best, or nearly 
best. 
Fish- 1 have fruited it two or three years. 
With me tho fruit has not been uniform. Per¬ 
haps this objection to it will bo removed as the 
* tree gets older. 
Bronson— 1 have fruited it. It is uniformly 
j good with me. It is uot as handsome a fruit as 
[ some. • » 
3 Uookru -It ought to stand in the front rank/ 
? It combines as many good qualities as any l 
9 know of. It will prove a good market fruit,- 
\ though uot as handsome as some other varieties. 
few pears from it. It is a tardy bearer. If it 
would only bear well it ought to take the place 
of the Virgftlieu. It will uot do as a dwarf. 
J. J. Thomas—David Wright, of Auburn, 
has it Have seen trees of it there burthenod 
with fruit. Mr. Barry once said at Boston he 
was inclined to call it the beat pear iu the world. 
It blighted a little last year. 
Beadle —We grafted it in the top of a stand¬ 
ard tree, and it bore quickly of delicious fruit; 
it is rather vinous. Just as soon as the pears 
got ripe the Sheldon part of the tree blighted. 
It seems to be a constitutional defect. 
Maxwell With us there is no such consti¬ 
tutional defect. 
Frost—I think it, like all other of the finer 
varieties, less liable to blight than the coarser 
varieties. 
# 
Cuas. Downing—W ith me it is very free 
from blight. v 
G. Ei.lwANGER—I do not think T have ever 
seen any but the fire-blight ou it- not the regu¬ 
lar pear-blight. 
J. J. Thomas —I have not seen any blight on 
it in my own orchard, in v. hich I have 200 to 
300 trees. 
Beurre de Anjou—K m ith — I name this as 
valuable for both amateur culture and the mar¬ 
ket. I think it an excellent pear. 
Hooker—I ran indorse it. 
Cha8. Downing—I know of no defect in it. 
Beurre Bose— J. J. Thomas—John Morse, 
of Cayuga Bridge, has raised it, and thinks 
highly of it. But if we have extra cold winters 
it is cut back. It grows well and bears fine 
crops of good fruit. 
Beadle—I have not had any trouble of that 
sort with It. But it blights with us. 
Olmstkad —It is hardy with me. The fruit 
is evenly distributed over the tree, and good 
specimens. Indeed, 1 never saw a poor one. 
And it is an excellent fruit in its season. 
Kirtland—J. J. Thomas— It has a tine flavor 
when it ripens well. It does not always do so; 
and that is not Its only defect—it rots at the core. 
Hooker and G. Ellwanger concur in the 
above opinions of it, 
Hoag—S ome years it is good and some years 
it is not. 
Des Niommcs — Hoag — I think very highly of 
this fruit. 
Smith— I think well of it. It is a good bear¬ 
er. I would cultivate it as a winter pear. 
Pratt — Smith—T his variety has proved good 
with us. I would like to know what its reputa¬ 
tion is elsewhere. 
G. Ellwanger—I t is good, uot superior, but 
good. 
Chas. Downing —It is a variable bearer 
with us. 
Beurre Superfine — G. Ellwanger—T his is 
an excellent pear. It is vinous, but good. 
Hooker— It is a hardy tree, but the fruit is 
too vinous, really sour. 
f * f I 
DKElt—It i, itot good enough to recoin cnAS. Downing— It doe. not overbear, and 
[*TH—I fruited it this year. Thought well is one uf the bMt pear., I think, we have. P 
but I don’t know enough about it to Lawrence — Smith I name this as being a ^ 
ltnond it. most excellent variety. - 
mstkad—I t fills out the season, and, with Hooker—I t is excellent; sweet; ripens up 
j -i good pear. finely, and is valuable for family use aud for 
wish Beauty—S mith —Although tliia fruit market. The tree is a strong grower Does * 
it cannot be dispensed with. It should well dwarfed. It is usually very productive, y 
eked before it begins to color. ljUt not alwa >' H *°‘ q 
hiker— You cannot rely on it with us. It ShaRPK-U is not very productive with me. 
as und spots so badly as to render it almost But it is a handsome fruit. 1 sold my crop m 
bless to us here, especially as a market fruit, the New York market at *24 per banre . 
foliage falls from a leaf blight, and the fruit 3. J. Thom Afl-It is reputed to s and the c 
not ripen and develop. western climates. It ripens well in the cellar 
Ellwanger-I cannot give it as bad a stored like apples. I am disposed to consider it 
tieter as that. Locality makes a difference 0116 of tllc ^est late fall pears. r 
it. It does not drop Its foliage with us. Duchesse de Angoulenxe— Fish— 1 This pear has . 
•. Sylvester— The tree is an abundant given me tho best satisfaction, 
er. The leaves fall early. The fruit does Smith—I would uot want to name it as one of f 
alL We think highly of it, the 14 varieties to be recommended for cultiva- ‘ 
rw.NiNG—It is a first rate pear to eat. But tion for family use. 
ts at the core. And yet it is first rate in Seckel — Bronson—W e can the Seckel. 
y places. Think It the best canning fruit we have. We 
X)KEH—The character I gave it is for this lK ld a very little sugar. The skin is no objection. J 
‘ity- j. Vick—I can a good many pears. Have 
hth—I n Canada it gives good satisfaction. CHun0( j tlio Seckel, and I w ould not give a cent i 
h me it is a perfect pear. Does not decay ^ t j ial were ever canned of them. It is too 
te core, nor is it spotted. sweet. Have canned them both with and witli- 
J. Thomas The extra hardiness of the out _ lt hM a sick [ y flaV or canoed, I , 
should not be overlooked. During the wanl a ^ sharp pear'to «an. 
I winters of 1806 aud 1856, which were so . 
I to fn.lt to the West, it w» the only pear, -O. Ellw tNCKK-Thtt pea 
illeve. which escaped. ls * m0 \ “ b0 "!,* . sooj 
tstiBU—While ii. Canada, we had it, and it crop, ripen well, Hid h» good flavor. Itnpens 
& desirable tree there. The fruit did not about the last ol January, 
k nor rot, nor waa there any objection to IL HttoKKK-1 indorse all that Mr E. says Ot It. 
,vc always regarded it as one of the best of A friend of unite in New JerkTold me I sold at 
Lottes of the bear one shilling each there. For homo use there is 
I6,r-It has been' good with us until within »« >>««« Ff- Trull f >"“» ““ *°*> 
past two years. tariety into other trees; ter they are such 
1 J , „ miserable trees in tho nursery that nurserymen 
Melon—FROST - I understand from these „ ot thcill out . 
0 have cultivated it that it has proved fine, 
; continues to rank among the first of all Dr. BeadlE-Tou have tins tnut 
rs. It ripens the latter part of October. on the table. It is uot as high flavored this 
I ax well— lt succeeds well «t Geneva. J™ ’ ** h * V ° 
>r. Sylvester — This pear originated in highly ot U hitherto. All fruits are 
ivne (b. The fruit is of good size and has a ^fenor 111 <l Utl1,t - v ’ 1 l ' mk ’ thls 
tv coat. The tree is thrifty; not as early a «• Kllwanger-H is a pear of peuubar 
,rer as some varieties, lt does not take well «avor; a great many persons do not taste it 
rked ou quince, but is good as a standard wbon th^y think they do. 
e. Tho quality of tho fruit is best, or nearly J ’ THOMAS It is a very tine pear. 
it< Vicar of Winkjield —Dr. Beadle—I have 
eisu—1 have fruited it two or three years, tried it ten years and cannot get a specimen fit 
ith me the fruit has not been uniform. Per- to eat. 
ps this objection to it will be removed as the Ainsworth— I get pretty good fruit from it, 
■e gets older. not the best. It bears, as a dwarf, heavily. 
Bronson— I have fruited it. It is uniformly Specimens arc large, and line. Let them hang 
cxl with me. It is uot as handsome a fruit as ou the tree till frost comes, put them iu barrels, 
luCt . , and in a cellar till December, then bring them 
Hook ru -It ought to stand in the front rank/ iu a warm room and they ripen up good. It is 
combines as many good qualities as any 1 Hot first rate. 
iowof. lt will prove a good market fruit, J. J. Thomas —I used to cultivate it, Abau- 
ough not as handsome ay some other varieties, doned it because it was so variable. In all 
Salter—W e have had it ten years. Got a ' Instances it might be better than it is if allowed 
to remain on the tree as long as possible. Have l 
had them that were perfectly matured that were < 
excellent. Samuel Walker once said he i 
would have it if he could have but one. f 
Ainsworth —If well ripened it is a good 
fruit. i 
Fish —I saw T them selling it in Washington ; 
this winter at fifty cents each. c 
Dr. Sylvester— Left on the tree late, box i 
them, store in an open shed, and ripen them in 1 
a warm room and they are good. J 
Dr. Beadle —At our Canada Fruit Growers’ f 
Meeting, I said I had yet to see one that 1 < 
wanted to take a second piece from. A gentle- ] 
man gave me one, and I ate it up! The next t 
year I asked him if he hud any more such I 
Vicars as he gave me the year previous. “ Ah.” i 
said he, “you don’t understand it; that was an ] 
accident which happens about once in ten years.” I 
the vote on fears. 1 
The following are the fourteen varieties re- 1 
ceiving the highest number of votes. They are f 
given as nearly as possible in the order of ripen¬ 
ing, and the number of votes each received is 
appended: Doyenne de Kte. 17; Beurre Gifl'arti, ' 
M; Duchesse de Angouleme, 18; Rosticzer, 12; 
Bartlett, 21; Belle Lucrative. 16; Flemish 
Beauty, 12; Louise Bonne de Jersey, IT; Seckel, 
1G; Beurre Bose, 11; Sheldon, 17; Beurre Anjou, 
14; Lawrence, 17; Winter Xelis, 12. 
It may interest our readers if we give the list 
of the other varieties receiving votes, and the 
number of votes they respectively received; 
Tyson, 10; Easter Beurre, 9; Beurre Deil, 8; 
Osband’s Summer, 7; Beurre Superfine, 4; Des 
Nommes, 4; Glout Morccau, 3; Vicar of Wink- 
field, 3; Dearborn’s Seedling, 3; Ananas d* Ete, 
3; Virgalieu, 3; Howell, 2: Brandywine, Ott, 
Dix, Swan’s Orange, Bonne d’ Egee, Joseph dc 
Melines, Paradise dc Automne, Doyenne Bossock, 
Due d’ Bordeaux, Buffum and B. Languere, each 
one vote. 
NEW AMERICAN SEEDLING PEARS. 
In the Transactions of the Mass. Horticultural 
Society for the year 1863, the Fruit Committee 
make a long and elaborate report, from which 
we learn that a large number of new seedling 
pears have been produced by members of that 
Society; but we infer from the description that 
few if any of them will rank as best. Dr. S. A. 
Shurtlbff exhibited, on September 5th, a 
new pear named Gen. Banks, and another named 
Gen. Rosecrans. On the 12th of September he 
exhibited auother called Admiral Foote, a large, 
green, melting pear; and others, named, Ad¬ 
miral Porter, Gen. Grant, Allerton, Varuna, 
Dirnan, Quince, President, Norfolk County, 
Gen. Kearney, making altogether 12 new pears 
in one season. 
We fear that several of these will not prove 
worthy the distinguished names given them. 
Admiral Porter and klen. Grant are said to be 
HtUe”cb£rseJ* and «Ja..»r8 to “TackYfevo'r.” 
Mr. A. L Dean al9o exhibited a seedling 
| pear described as “ very good;” Mr. Clapp, 
Nos. 12 and 15; Mr. Richardson, Nos. 1 and 
2 ; Mr. Francis Dana, two seedlings, one 
unnamed, and another named George Augustus. 
Mr. Fred. Tudor exhibited, in November, a 
seedling, described as “ nearly first rate.” 
Messrs. Walker & Co., a new pear, named 
Mount Vernon, “ of a peculiar spicy flavor.” 
This makes over a score of seedling pears 
brought out in one season.. 
The Committee close the report, as relates to 
the pear, as follows:—“ A new pear cannot be | 
considered by growers as a valuable acquisition, 
unless, in some particular, either of fruit or 
tree, it is superior to varieties of the same season 
now posseo-ed, and unless fully equal to those 
in quality should certainly be condemned/’ 
This is the right doctrine, and we hope societies 
and committees will make it their rule of action 
when called to pass upon new fruits. 
Ou the subject of grapes the Committee speak 
of the •• Framing ham Seedling," raised by J. G. 
Morningfoud, of Saxonviile, as an early 
black grape, and a now seedling from the Union 
Village, by E. A. Brackett. They also refer 
to Iona and Adirondac, but make no mentiou 
1 whatever of Rogers’ hybrids. This appears to 
us somewhat strange, as Mr. Cabot, Chairman 
of the Fruit Committee, resides at Salem, where 
the Rogers’ hybrids originated, and must have 
• had ample opportunity of seeing them. B. 
frail and delicate, don’t commence a flower gar¬ 
den ; for you will find it will make you distress¬ 
ingly healthy to work in the fresh dirt. I know 
from experience.] 
“ Wbeuyou gr-r. your ground nicely fitted, if you 
are a person of limited means, you must go beg¬ 
ging roots and seeds. You all have some ac¬ 
quaintances who cultivate flowers. Don’t lie 
afraid to ask for them: for, as a class, such are 
iiberal hearted. You can set them out yourself. 
If you have a little odd change, buy a few choice 
seeds; not novelties though. Now, take good 
care of what few you have, and you will be sur¬ 
prised to find how attached you will become to 
them. If you keep watch, you’ll see your hus¬ 
band or father looking at them when he thinks 
no one secs him. You must take a good deal of 
pain9 to read to him all you can find about hot¬ 
beds, and what wonderful vegetables one can 
raise by starting them early. He will surely 
make one in the spring, and then you can sow 
some nice seeds, in one corner, that you have 
managed to buy of Mr. Vick. Of course, after 
the plants have come up, (as come up they 
surely will, if they were bought of him,) your 
husband will know you must have more room; 
so he will dig a nice border each side the walk, 
and, maybe, a bed beside the fence. If you 
take good care of them they will make a beauti¬ 
ful show, and when your County Fair takes 
place, your Asters and Phloxes and Verbenas, 
Ac., will take the premium; and then your 
'men folks’ will begin to think flowers are 
quite pretty after all. 
“After that you have only to hint that you 
would like new beds, or seeds, or roots, and 
they are forthcoming. Soon, you’ll be writing 
to the Rural about your flowers; then your 
husband will think you are really of considera¬ 
ble Importance, and treat you accordingly. 
“ In my next I’ll tell you what flowers I like 
and what I cultivate—that is, if the editors 
think it’s all worth publishing. I sincerely 
hope I shall hear from all, who cultivate 
flowers.” 
The editors will doubtless think that what¬ 
ever a woman, who loves flowers, writes con¬ 
cerning the way to get them, and her preferences 
and reasons therefor, will be worth publishing. 
loiMStif @mmv. 
HOW TO MAKE AN OMELET. 
Seeing an inquiry from “A Young House¬ 
keeper ’’ how to make an ** Omelet ,” T send mine, 
which I call good:— Twelve eggs, well beaten; 
one cup of sweet cream, and a little salt Butter 
your dish, pour in this mixture, set over a slow 
lire, and stir occasionally until done. — Fannie 
R. , ravilion , A. Y., 1864. 
By another correspondent;—Six eggs, well 
beaten, with one teaspoonful of flour, one tea¬ 
cupful of milk, with one teaspoonful of salt; 
beat this well; put the milk with the eggs just 
before you put it in to fry. You must have 
some melted butter, just enough to fry it in. 
Run a knife under the edge as it is beginning 
to fry.—E. M., Wayne, N. 7,, 1864. 
Genuine Mince Pies—Eds. Rural New- 
Yorker:— I send my method for making mince 
pies. Those who are used to eating them pro¬ 
nounce them genuine. Take five pounds of 
nicely boiled and well minoed fresh beef; add 
one gallon of chopped tart apples, one pint 
chopped raisins, two teacupfuls sugar, two large 
tablespoonfuls of pulverized cinnamon, one tea¬ 
spoonful of pepper, and one do. of salt. 
To moisten with, take three pints of vinegar, 
one quart of sweet cider, and one teacup of 
butter. 
The above articles should all be of the best 
quality, and in order to mix them well, it is 
necessary to heat the moistening to nearly boil¬ 
ing point, before it is added. The crust is made 
by taking one-third of butter or lard, (butter is 
preferable,) and two-thirds of sweet, rich milk, 
or water, with a little salt. 
Any one who tries the above recipe, in every 
particular, and does not pronounce it genuine, 
can not have learned the art of baking. — Mrs. 
S. H. Eyeritt, Allen Co., Ind., 1864. 
Cone Frames.—I saw an inquiry in the 
Rural for the “modus operandi” of making 
cone frames, preparing glue, Ac. I use the 
It seems to us peculiarly appropriate that women common glue, melted by using warm water and 
should be florists; and we hope such as are, will | heat. Have your frame ready, and with a stiff 
help to inspire others to become such. brush apply the glue to the cones, shells, Ac., then 
-- place on the frame. Great care should be taken 
Yf /i 4 [* d to have colors harmonize. I use spruce, pine 
U l 11I U 11 U l U l A U I V £ . and all the other kinds of cones that I can get. 
I also use nuts, apple seeds, hemp seeds, gravel 
Tax American Pomolooical Society —The Tenth stones, shells, beans of all colors, rice, doves, 
Session of this Society will be held in the city of Roch- apice; me i on see j s> wheat, acorns and anything 
ester, on the 13th, 14th and 15th days of September next. e)ge that j can that & pret ty. Some inge- 
It is believed that an nnnsuftl degree of Interest will be , . . f ^___ j.- 
, - ,, , . , huity is required.—V irginia rox, Kalamazoo 
taken tn this session. Already large delegations arc M 
appointed by Western Associations. The Frait Grow- Mic/i., 1864. 
era’ Society of Western New York, at lta lato Annual - 
Meeting, appointed various committees of arrangement. Ice CREAM—Eds. Rural :—I 3 ee that some 
else that I can get that is pretty. Some inge¬ 
nuity is required.— Virginia Fox, Kalamazoo } 
Mich.. 1864. 
Fruit Buns-—E. S. B-. NAxaan, N. Y., reports peach creail 
rion cherries all right. Says they wero nearly an ce- mree 
Btxpved last year before this time by the warm weather m ilk. 
which took the front ont of the ground, and swelled the ^ ut j 
buds nearly to bursting. A change to cold destroyed . ce 
them. He hopes to save his this year by keeping the 
frost tn about the trees with a mnlch. 
The New York Ckstrai. Park.— From the annual 
report of the Commissioners of the Central Park in 
New York, it appears that all contemplated additions 
of Und have been completed, and that the principal 
work remaining to be done Is the improvement of the 
recent purchases and the boundary walls. More than 
seventy-nine thousand trees, shrubs and herbaceon 3 
plants were planted the past year. The carriage drive, 
now completed, is about eight mile* in length; bridle 
road five miles and walks twenty miles. Over 4,000,- 
000 persons visited the Park tn lSfiS, and In one day 
over 9,000 carriages entered the drives. 
Ice Cream—Eds. Rural :—I 3ee that some 
of your readers wish for a good recipe for, ice 
cream. I will give one which I have tried • i 
three eggs; oeai weu, anu auu unc quint • 
milk. Put over the fire, and let it sea' 
but not boil. Stir constantly. Set ' 
place. When cold, season to your tv 
in a covered pail, in a tub of snov 
mixed. Stir often. It will be- ua f 
one hour and a half.—M ate S v ;nders 'or. 
Erie Co., N. F., 1864. 
Pimples on the Face.—W iM > u.e of the 
numerous readers of th F.ur *l n i 1 5,1 flow 
to cure pimples on the acei' An will 
greatly oblige K - 
Bathe the body all o y. ea i - md eat 
well cooked, light food, and d i n abuse nor 
misuse tho body in any particular. Think pure 
thoughts, live purely, and you will get rid of 
pimples. We regard them a disgrace to the per¬ 
son who wears them. 
Soot anr Grubs.-A correspondent of the London ^ whQ wearg then;u 
Floritt says that soot is a remedy for grub in carrots, _ _ 
parsley, sea-kale, and many other things. He says :— 
“I sow soot pretty thickly on the ground where it is WEDDING CAKE,—I send you a recipe for 
intended to sow carrots, Just when T turn the ground m^ng wedding cake, which I know to be 
over for the last time, before sowing, and 1 turn the soil exce U en t:—Five pounds of flour; 4 pounds of 
over as roughly us possible. Then sow soot again, but butt0J .. ^ poun j 8 0 f iU gar; 5 pounds of currants 
not as thick as tho first time. 1 0 r raisins; 2 ounces of cinnamon; 5 nutmegs; a 
hoe before sowing the carrot seed, and I have by this of 
plan had for four seasons continuously splendid crops little orange peel , o gills c • > > - L 
_, _ a j r\f anlurillllfS • SI) es-ffS.— 
of carrots.” 
HINTS FOR THE LADIES. 
In response to the invitation iu a late Rural, 
to the lady readers to interchange experience, 
we have the following from Mrs. A. M. M, 
Eagle Harbor: 
“ I may not bo ablo to give much information, 
but perhaps what 1 may write may be the means 
of inducing others to publish their experience, 
and thus we may all bo benefited. The love of 
the beautiful is implanted in the heart of every 
one. There is scarcely a person who does not 
lovo flowers, if they will let their better feelings 
speak. Almost every lady can manage to have 
a few choice flowers, if she only sots about it. i 
You know when a woman makes up her mind 
to do a thing it is generally accomplished. Per¬ 
haps a few hints to the uew beginner will not be 
amiss. 
*• Now decide, early this spring, where you will 
have your beds. Ten chances to oue your ‘men 
folks’ will think ‘it’s all foolishness’ to raise 
flowers; so you must be modest in y our require¬ 
ments. Choose some spot dose to the house, out 
of the way. Perhaps you will have to ask 
one of the meu to spade the place for you. Be 
very careful to do so some time after you have 
provided an excellent dinner of Ids favorite 
dishes. Never ask a favor of any man when his 
I stomach is empty. [Ilaro let mo add a word of 
' caution. If it is \ our ambition to be considered 
gwqttirUS anti gVu.stms. 
Barberry for Hedgks.— There is no reason why 
it will not answer first rate; it never dies down, and, 
planted in the hedge row. no kind of an animal can get 1 
through it.—I. A. B., Exeter, y. II. 
■ 
P. B um er.— The desired article on Cemeteries will 
lie remembered by Mr. Barry 
The Canker Worm —T would like to know whether 
unv oue. by experience, knows that plowing an orchard 
at a certain season, will destroy the canker worm. I 
have not been troubled with them herein Wisconsin, 
init wo may have them here, and I would like to know 
how- to destroy them.—C uas. M. Fowler. 
Iron for Pear Trees.— (J. N. H-, Scio, N Y.) The I 
idea that nails driven into a pear tree will cause fertility 
is a mere fancy*. Iron in the soil may be beneficial, 
andiron tilings mixed with the soil will do no harm; 
we could not say so much for the nail remedy.— b. 
little orange peel; 3 gills of brandy; 2 teacups of 
molasses; 2 teaspoons of saleratus; 30 eggs. 
This will make six large loaves.—Sis., Corju, 
N. F„ 1864. 
- Diamond Cement. —Some time ago I saw 
-Thera 1. no rciuon -hy | i uiry in KraAL for a recipe for Dia- 
i —• v—*• >»— 1 
r v H - White glue or gelatin, four pounds; white lead, 
_ | (dry,) one pound: soft water, four quarts. Alco 
l article on Cemeteries will hoi, oue quart. Boil the glue and the lead in the 
lky. water. When the glue is dissolved, add the 
- alcohol and stir until the whole is well mixed. — 
would like to know whether T Southwick. Mass., 186-1. 
iws that plowing an orchard 0 ' ' 
istroy the canker worm. I-- 
yVildT wouid like to know To Mknd Ladies’ Hoops.— Join the broken 
,3. M. Fowler. ell j s a piece of au old hoop long enough to 
,t y u Scio N y.) The make it Strang. Wrap a little cotton batting 
i pew tree will cause fertility around it, then "' ind it thickly with strong 
the soil may be beneficial, thread, being careful to fasten the ends w oil—to 
h the soil will do no harm; tp. them iu a weaver’s knot is a good way. I his 
for the nail remedy.— b. J is neat ;UU i durable.—Mi’s. J. A. C. 
The Cherry Sloo.—A llow mo to Inquire, through , 
tho Rural, about an insect, i think it la called a slug, i \jce Brown Bread. —Take two cups of 
S^rv'irl^^t^^duSIndian meal; oue of flour; one-half cup of mo- 
snail—of a -rccnish-broivu color, and fwra •, to of . . two cuds of skimmed milk; oue teaspoon- 
ui« inplt long Tho Ictivr* btvotltf! thrill 1 . f Vi;., ...nil tlifvn 
wh'te, and die. Early cherries may ripe# before they ful of saleratus, aud one ot salt. Mix e , 
do much harm but m l have seen my, with scarcely covered pail. Set it iuto a kettle 
a mm leaf, ail be ne whitened as if bleached, l am l”’ UL “ . , tap 
looktU‘< forward with anxiety. What is the name of of water and boil it tour hours. Mis. J. A. C. 
this insect? What it* hahtte, or manner of increase? __.__ 
Is much danger to bn apprehended from tt, and what is 
the beet means for its destruction? I have used slaked [special notice,] 
&'K“r S “ “ “• W,M * w “ WW ' *"•- Ha. its so HAS r.A«.-Wbll. U» 
This is the too well known P^ar and Cherry tree armies of the Union were winuing brill.ant victories, 
*h>.“aLatpcst- It is figured and fully described in tho Chemical Saleratus) Enjoying 
Harris' Treatise on insects Injurious to vegetation as interrupted triumphs o\er t o popn found 
*Wnd cvrari. See pages 2 to 533, now illustrated saleratus, because thecoramou rinds m-asewe,re found 
edition of IStB. We do not find it in Ftrcn’s Noxious to be destructive, beteneo had demoustxated that the 
Sets - we may have overlooked it. A timely aud Ofemtel noU 
thorough application of ashes or quick lime will prevent wonderful m l '', 1 = ' da ^ 
their ravages— b. cnlt than any other kind of saleratus or soda known. 
