MfBIL 2. 
EUEJlL MEW-YOEKEE. 
m 
h. 
GRAPE CULTURE-TRAINING THE VINE, 
Tiik culture of the grape is now attracting 
very general attention throughout Hie country, 
ami information is anxiously sought upon the 
best methods of planting and training the vine. 
Several works have been written in this coun¬ 
try, and essays upon the subject have appeared 
from time to time in the Horticultural papers 
of the day. These treatises ■are chiefly based 
upon the work written by Spkkchly, in 1789, 
and subsequently revised and extended by Cle¬ 
ment IIoakk, both of England, where the 
grape has never prospered in the open air, ex¬ 
cept upon sheltered walls. It seems that neither 
of these authors fully understood the grape 
under vineyard culture in its native, or genial 
climates, and hence the mode of training re¬ 
commended by them, and introduced into this 
country, is open to serious objection, as all ex¬ 
periences will prove, when it is continued in 
practice for a few years. 
In Franco, the culture of the vine has been 
reduced to a regular and successful system for 
more than two hundred years; yet the modes 
of culture and training practiced there have 
not been generally introduced and understood 
on this side of the Atlantic. And what is a 
little remarkable, that among the numerous 
travelers from this country in France, and other 
grape-growing countries of Europe, no Amer¬ 
ican has yet given us a full and practical treat¬ 
ise upon this important branch of horticulture. 
Several works on the subject are now in course 
of preparation, though, with one exception, it 
is believed the writers claim but little practical 
knowledge upon the subject. 
The German vine-growers near Cincinnati 
have introduced some of the methods practiced 
in their country, with slight modifications 
adapted to our climate, with considerable suc¬ 
cess. Beyond their practice but little is gen¬ 
erally known in this country in regard to the 
best method of training the vine. From the 
experience of the last few years, the prospects 
of the American grape-grower are most en¬ 
couraging, and when the requirements of the 
vine are better understood, and more generally 
practiced upon, it will be ascertained that we 
have the finest vine-growing country in the 
world. 
The address recently delivered before the 
Fruit-Grower’s Society of "Western New York, 
by its President, is full of encouragement, but 
in bis instructions for training the vine he re¬ 
commends the same course that was introduced 
by Spkkchly, IIo a re, and others. I allude 
to the renewal system, in which every other, or 
alternate upright cane is cut off. leaving but one 
bud above the horizontal arm, from which the 
fruit-bearing cams for iho succeeding year are 
to be produced, while those remaining bear the 
crop of the current year. The natural habit of 
the vine is to extend itself onward and up¬ 
ward,—expending its chief energy upon the 
branches that start from the main extremities. 
The art of training, in pari, con hits in equal¬ 
izing the growth upon all the bearing canes, 
and perpetuating a renewal of strong bearing 
wood indefinitely; and this can not be done 
upon the plan referred to. 
A simple mode of training may be confidently 
recommended to the American vine-grower that 
is easily understood, and may be adopted by all, 
subject to slight modifications, as taste and cir¬ 
cumstances may require. This plan of training 
is now successfully practiced near Cincinnati, 
Ohio, by Mr. JOHN E. Mhttikr, one of the 
most Intelligent and prosperous vine-growers in 
the United States, and others in that vicinity. 
Whatever plan of training is to be adopted, 
the treatment of the vine for the first two or 
three years is the same. At the time of plant¬ 
ing, whether the vine is of one year’s growth, 
which is the proper age, or more, it should be 
cut back to two or three buds, but one of which 
should be permitted to grow, and if it does not 
produce a good strong cane the first year after 
planting, it should be cut back the same way 
again for the following season, after which two 
good canes are allowed to grow. If these are 
to be laid down to form arms, it should not he 
done during the growing season, as recommended 
by Mr. Ainsworth, but should be trained 
upright, for the growth will be much stronger 
and more vigorous than when forced to make 
their growth horizontally. They should he 
laid dowu at the time, or after the winter prim¬ 
ing. Unless the vino has made a very strong 
growth, the arms should not, the first year, be 
extended to a greater length than three feet, 
but the upright canes grown at the cuds of the 
arms are to bo laid down the season following 
for their extension. The fruit-bearing canes 
should he allowed to spring from the buds on 
the upper side of the arms, and those on the 
underside, aud such others as may be necessary 
to secure the canes at the proper distance apart, 
should be rubbed off. Each of these canes may 
be expected to set three bunches of fruit, but 
this season the number should be reduced, to 
avoid Injury to the vine. If the canes arc stop- 
ped at the fourth or fifth leaf above the upper 
bunch of fruit, they will not much exceed three 
feet iu height from the arm, and hence, instead 
of making the trellis six feet high, as recom¬ 
mended, It need not be foiu- feet, and thus 
admit of much closer planting. By adopting 
this method the fruit is borne on the upright 
canes and is easily supported, and it is uniformly 
distributed over the trellis; whereas, when 
each alternate cane is cut off for renewal, while 
the remaining one* send out their bearing shoots 
horizontally, they will inevitably interfere, not 
only with themselves, but with the growth of 
the canes intended for the following year. 
These upright canes are all to be cut away, 
leaving but one or two buds, one or both of 
which may be permitted to grow, according to 
the strength of the vine. By this mode of 
training and annual pruning the fruit is equally 
distributed over the trellis where it ripens uni¬ 
formly. The uniform growth of the vine is 
alsb easily maintained; the canes furthest from 
the root have a tendency to grow the strongest, 
but this may be regulated by stopping them a 
few days before stopping the weaker ones, and 
thus a perfect balance of the vine may he 
maintained in all its parts. 
The most common mode of training practiced 
by the German vineyardlsts near Cincinnati, is 
what is termed the bow system. Two or three 
canes are allowed to grow near their fall length, 
and are trained to stakes. At the time of prun¬ 
ing, one of these is cut to about four feet in 
length. This is bent in the form of a bow, and 
is secured to the stake, the bending of which 
has a tendency to equalize the growth of the 
fruit-bearing shoots springing from it. The 
other canes are cut back, leaving but two or 
three buds, as before. This method of training 
admits of dose planting. But the plan referred 
to as practiced by Mr. Mother is a decided 
improvement, though similar to it. Instead of 
making a bow of one of the long canes, it is cut 
to about three feet in length, and scoured hori¬ 
zontally In the form of an arm, and the remain¬ 
ing upright canes are cut away, leaving these 
buds as before for renewal. From the arm 
four or five fruit-bearing canes are allowed to 
spring, besides the three that start from the 
base of the vine. When the vine is well estab¬ 
lished. each of these may he allowed to ripen 
three bunches of fruit. Tbo canes springing 
from the arm arc stopped at the proper dis¬ 
tance from the upper bunch of fruit; the three 
from the base of the plant are stopped only 
near the close of the season, in order to hasten 
the ripening of the wood. At the next winter 
pruning the arm is cut away and a new one 
formed from one of the upright canes, the others 
being cut away for renewal. 
Tn France this mode of training has long been 
practiced. But instead of cutting off the arm 
every year it is allowed to remain, and the canes 
are reduced to spurs of one or two eyes. In 
allowing the three uprights springing from the 
base of the plant to grow to near their full 
length, they add strength to the root, while 
they appropriate any exees< of vigor that might 
otherwise have a tendency to swell the buds on 
the shortened canes springing from the arm. 
This method of training is perfectly simple. 
It admits ol‘ close planting, say three, or three 
and a half feet by five or -Lx. though the French 
plant much closer than this. h. p. b. 
FRUIT CONVENTIONS. 
Difference in Separators — Vaieiam Sweet — Diana 
Grape — Grape Juice and Sugar 
Eds. Rural New-Yorker:— When I began 
the cultivation of fruit trees, I felt somewhat 
puzzled to know what varieties to select. So I 
purchased a Dvtoning for my guidance. With 
regard to awakening enthusiasm on the subject, 
I found the work a capital one; but when I came 
to test the fruits, I came to the conclusion that 
Downing had taken some of the descriptions he 
gives, at second hand. 1 had purchased Barry, 
and Elliot , and Thomas, to supplement any weak 
points in Darning, and was studying out ac¬ 
cordances and disagreements, when I was 
delighted to observe that the Fathers of Fruit 
Culture in Western New York had organized 
themselves into an association, and were to hold 
a Bornological pow-wow every six months. 
Here, it seemed certain that the chaff of delu¬ 
sion would got scattered to the four winds of 
earth, and nothing but the true seed wheat of 
sound experience be offered to the inexperi¬ 
enced cultivator. No doubt such was the inten¬ 
tion; but when the Sachems came together it 
seems impossible for them to agree whose sepa¬ 
ration to use; aud -o one season they employ 
A's patent, and then the screens are so large 
that some chaff’ aud chess run through with the 
grain; and the next season they adopt B's 
patent, aud then the sieves are so small that 
some good wheat gets stuck by the way, and the 
novice who looks to the Conventions for light is 
sometimes as much bewildered and puzzled as 
over. 
I have great charity for growth of sentiment, 
being conscious of having changed opinions more 
than once in life I can readily conceive how one, 
seeing a large, fresh, sound apple late iu the M a¬ 
son at a Fruit Convention, may side with a Com¬ 
mittee aud vote it high on the list; and how, 
after testing it and finding it a tardy bearer, 
cracking in some localities and blotching in 
others, he might afterwards simply indorse it as 
very good under favorable circumstances; but 
it requires some more accommodating key than 
this to explain certain results and findings of the 
Fathers of Pomology. For instance, Talman’s 
Sweet apple, two years ago, got 1 1 votes, and 
stood at tbo head of the list; this year it gets two 
votes, and stands at the foot of it. This variety 
was no untried novelty two years ago; what has 
It been doing to reach its present degradation ? 
While on the subject of the last session, I 
notice that some one recommended the Diaua 
grape as the grape for table, for wine, for gen¬ 
eral culture. Though not sustained by the Con¬ 
vention, it was indorsed by some oue else as 
producing no green berries, but, like the Dela¬ 
ware, ripening up evenly. Such may have been 
the result of individual exceptional experience, 
hut the Diana has been cultivated many years In 
the Northern States. It has a general, well 
established reputation, based upon many experi¬ 
ments with it, and certainly if there is anything 
to be predicated on previous reports of it. it is 
that it has too many green berries on it when 
the frost comes, and that it ripens its fruit too 
unevenly to be generally approved of. 
Conceding that sweet grapes are desirable 
either for the table or for wine making, the 
broad statement that grape juice and sugar 
(other than grape sugar) is not wine, needs ex¬ 
amination. I am not going to controvert it by a 
reference to the many palatable currant wines 
that are thus made throughout the country, nor 
am I oblivious that some wines are doctored into 
cordials, or that some people use New Orleans 
sugar until they obtain a sticky compound, 
smacking more of -agar-house molasses than of 
the classic Falerniun; but then there is Ghavnr 
paigne, which passes for wine, and is drank both 
in this country and in Europe, add which is ' 
made from grapes not particularly ripe or , 
abounding in grape sugar, and which is well 
known to be sweetened by an addition of re¬ 
lined sugar or of rock candy. The sweet wines 
of Europe are, some of them, the product of 
grape juice boiled down until tbe quantity of 
grape sugar is relatively increased, — where 
grapes are plenteous and sugar is scarce this is 
the most economical way of doing it, but where 
refined sugar is abundant and cheap, there seems 
to be no good reason why it should not be used 
and the original quantity of wine preserved. 
The grim victim of dyspepsia will ever rind his 
C'hablis or Hock wines, of which he can drink 
his tumblerful for dinner, more wholesome than 
any saccharine wines, no matter how sweetened, 
but when a man asks his friend to take a glass 
with Mm, nine out of ten will prefer something 
sweeter than Hock, and this taste should be 
accepted as a fact, and provided for. Get the 
grape sugar if you can find it, but in the mean¬ 
time do not reject the refined. But I have wan¬ 
dered from my object, which was to ask you, 
Mr. Editor, to attend the next Convention, and 
select for it the separator with the right sieves, 
so that beginners will not be driven back to first 
principles, viz., of having to try all things before 
they can hold fast to the good. Agricola. 
horticultural gotes. 
Indiana nor.T. Society.— We are indebted to Pres¬ 
ident I. D. G. Nelson, of Fort Wayne. Ind., for a copy 
of the transactions of this Society. We shall pay it 
fun her attention. The officers elect are: President— 
I. D. G. Nelson. Vite Pretls —.Joseph Orr. Laporte; 
Lewis Jones, Centerville; W. II. Ragan, Fillmore; and 
John C. Shoemaker, Rome, S>c. —Geo. >1 Beeler, of 
Indianapolis. Trow.—John C. Teas, Raysrille Suite 
Fruit Com —I. D. G. Nelson, Fort Wayne; W. H Ra 
can, Fillmore; Gen. Joseph Orr; La Porte; T. B. Mor¬ 
ris, Richmond; John C. Shoemaker, Rome. 
Defining •' Best Varieties of Fruit.’"—A pomo- 
logical committee at the Union Fair at Trumansburg, 
laid down the following platform to made them in de¬ 
termining the best exhibitions of fruit —-‘1st. Such 
kind-as had been favorably nottced by Dow ning, or 
some other competent pomologist, or had received the 
approbation of some competent Pomological Society. 
3d. They should be fair specimens, cot email, knotty, 
nor wormy; nor, on the other hand, overgrown, and 
consequently of coarse texture and inferior quality. 
3d. In regard to nomenclature. Downing's Fruits 
being the standard work, exhibitors should be governed 
by it in naming and labeling their fruit.” 
Catalogues Received. — 1. From Wm. Parry, 
(Ciunaminson, N. J.,) his “Pomona Garden and Nur¬ 
sery Catalogue of Fruit and Ornamental Trees, Vines 
and Plants.” This Catalogue contains many accelleut 
suggestions. The arrangement of the lists of fruits, 
showing t io month, date of the month when each ri¬ 
pen? r tal.ve site and salient characteristics, is com¬ 
mendable.-From J. M. ThorbCRN & Co., (New 
York City.) their Annual Descriptive Catalogue of 
Flower Seeds, with practical directions for culture and 
treatment. The character of Catalogues this year indi¬ 
cates marked progress in their arrangement, and in the 
amount of useful information they contain. This 
Catalogue of Tuokburn's is full of suggestions as well 
as lists of seeds, and is a model for coucise arrange¬ 
ment- 
inquiries ami 
Floral Inquiries.—^. B. A., Rockford, Ill.) Send 
ten cents to James Vick. Rochester, N. Y., for his cat¬ 
alogue for 1864, which contains the information yon 
ask for. 
Preparing Land for a Grove.—A Subscriber.! 
Prepare your ground as for corn, plant the trees and 
com on the ground also; cultivate carefully. Mulch if 
the season proves dry. 
Evergreen* from Seed.—W ill yon, or some of 
your correspondents, tell me how to grow evergreens 
from seed: what time the cones should be gathered, 
how planted, and how long before they germinate?— 
Mrs. E M., Oshkosh, H'ii. 
White Willow.—(J. a, Bratnan.) We cannot 
answer your question affirmatively. We do not think 
it can be relied upon for a durable fence on all kinds of 
soil. We refer yon to our columns the past tw o years 
for what wo think or this plant. 
Melons. —What is the best method of raising water 
and musk melons, the preparation of gravelly aud 
clayey soils for the same, aud of getting rid or prevent¬ 
ing the ravages of the little worm which saps the life 
from the roots?—L. E., Cambridge, Da. 
See page 103, current Vol. of Rural. Let correspon¬ 
dents reply. 
Trouble with the Vicar— I have 27 pear trees, or 
the Vicar of Wiukileld variety, set ont In IS58, which 
are thrifty and healthy Last year they were full or 
fmit Ouly five of them bora good .;r.d tair specimens 
They were thinned and properly printed. The pears 
grew alike until the 1**1 of July And first of August, 
and then ceased to grow, and remained green and inslp 
id, consequently good for nothing. 1 desire, through 
you, aud the readers of the Rural, the experience of 
others In regard to this variety. Shall I wall and bear 
longer with them, or shall 1 graft them with fall pears 
that we know are a success? 1 hope to hear from other 
fruit growers. 
When and How to Graft Grafts.—I also have 
?ome strum- grape vine- that refuse to hear, and desire 
to graft w ith those that will produce fruit. When shall 
1 graft them, and how Uhsmcnu. 
The failure of your Vicars to attain full size and 
maturity, may be owing to some defect in the soil, or it 
may bo to very groat vigor of growth. We think we 
would give them a further trial, at least a portion o 
them. If yojiu* trees are on pear stock, they have not 
yet age enough to show what they will do. 
Grafting the grape is generally most successful when 
performed alter’ the vines to bo grafted have commenced 
to grow and made shoots a few inches iu length. The 
[ scions mufct be kept dormant to that time. We would 
advise yon to consult Phin's Treatise ou the grape for 
full instructions about grafting, «&e — b. 
ftorfintltuval gvamliSfwentsi. 
A I wTItlAN AND SCOTCH PINE*.—A forge stock of 
-lx. the above, from :t to 6 feet high, at reasonable rates, 
Addri es, S. BOARD! kCO 
( ' HOICK ClKAPR VINES,-1 have all I he popular varte- 
' ties, very cheap, wholesale and retail. T. B.1MINEK. 
Ed. of the Rural American, Clinton, Oneida Go.. N. V 
ft ut AAA FIRST CLASS APl'I.E TREES, 
It Ft j t Ft Ft / 4 years eld, will be sold at the lowest 
wholesale price. Also, it ),wm extra large Apple and 
Peach trees suitable for Orchards, 
i-ci-ri McCarthy & flower. 
Pt-afield, Monroe Co., N. V. 
rpilE CULTIVATION OF THE CK.VNBKltRY 18 
l much mere e.i»y mid successful in the common dry 
soil of prl - . ate gun lens, market gardens, or In the field 
culture, limit in the tisiml clumsy way In hot- and 
meadow,- The yield till, seasop, try my method‘of cul¬ 
ture. was over pin bushel, per acre." EApllrildlrectlons 
for cultivation,-' Ith price of < rauoerrv Plants and aU 
other use fill and Ornamental Trees, Plants, and Shrubs, 
will ie -n.T i W mil. Plants preimlil Ir. tmt— B. M. 
WATSON, Old i olony Nurseries, Plymouth, Mas*. 742 
( "HOICE AND RARE FLOWERS. 
TrulTanO French A»tcr», Peonu flowered. This is a 
variety of recent Introduction, w hich, tor form and size 
of fhlw.-r-. brilliancy of COtOl - ., and habit of growth. Is 
universally admitted to surpass all others hitherto 
known. Packet 25 cents. 
Poriulucca icrftiiiintorii. ft. pt ,—These seeds are saved 
from dnnhli-flowering plmils. and will re-produce fifty 
per cent, of very large, perfect, double flowers In white, 
rose, sulphur, golden, orange, crimson, scarlet, blood 
red and purple tailors. They' ne ■» great acquisition. 
One-half foot In height- 25 seeds St) cents. 
Pm,*)' Ettru Select.—Saved from the finest collections 
tn Europe. We recommend this seed with the greatest 
confidence, fueling (bat in ike of Kowtn aikl richness 
and variety of colors they cannot he surpassed. Packet 
25 cents. 
Sweet William. Ilcndcniaii'* I’erfeetlon,—Tiles':' are 
tins best varieties of these well known and exceedingly 
beautiful plants. Tiusy have been greativ Improved 
within Hie last few years, and produce immense heads 
with varied colors,e-Yt-cedlntflv clear,distinct and beau¬ 
tiful- Packet 25 cents. 
For a complete list of everything valuable in Vegetable 
aud Flower Seeds, and miui'y useful hints for their cul¬ 
tivation. sec our Illustrated Catalogue and Garden 
Manual for I'-KU. which contains over 7(1 pages of closely 
printed matter- It will he sent to all applicants upon 
receipt of a three cent stamp. Address, 
742-31 MeELWAlW BRO’A 
Springfield, Mass. 
P INE HILL XI RatliY. Hour llnifulo. X, X.— FRUIT 
and Ornamental Tm:i:s, Hardy Grape Ylsks, 
ail of the best leading varieties, for sale at moderate 
prices. Catalogues sent on application, 
741-21 GODFREY ZIMMER MANX. 
’LOWER SEEDS 
AIL. 
My Descriptive Catalogue of hardy Annual* and 
Biennials. kv eklasting Flowers and orn ament¬ 
al Grasses, tells you how to get the seeds, what are 
the best varieties, and how to sow and cultivate them. 
Selections made when desired. 
Catalogues furnished on Application. 
741-U MARK i>. \\ ILLSON. Rochester, X. V. 
1 TARDY RASPBERRIES without protection 
LJ from sun or frost. The Philadelphia Is best and 
most productive, yielded with me hist ' car 220 bushels 
per acre of large, red, luscious fruit, < 2,00 per dozen; 
515 per luo. 
-. PO. Sent i.y mall or express on receipt f price. , 
Circulars gratis. Wll. PARRY'. Cinuaminsou, N. J. I 
INTEW SQUAJSH : 
The Turban or Turk's Head Squash. 
Since I Introduced the Hubbard as the best of all irm- 
r - Ufi-he- l lave >eeu - i king lor like public .irlrst- 
ida,-- 8 qua»ti for Fail use. Alter spending six years tn 
• - . .ii ■ ■ varieties, 1 pronounce the Turban to 
bo decidedly the In st of all Squishes f.-.r fall use. It is 
dry. v. ry line grained, sweet and rich flavored, the Hub¬ 
bard ha- but little flavor ot sweetness iu the 1 Y:..| and Is 
thick' r sad heavier In proportion u> Its size than.■sm¬ 
other variety, it grows to a good size for family use, 
yields welt, aud will be found more excellent either for 
the table, r for pies. 
See-tsn ea. Editors of the Agrtv "Ural Press. Provis¬ 
ion Dealers, and Fanners, who have tested it sneak of 
it iu the high, -t terms. »- will be seen by my U1 r alar. 
The public have tried luv Ilu’diard Squash ai.4 found 
it to be all 1 represented—now u t them trv my Turban. 
Price per package- of M «*•<>!-. V. c ts; 5 packag. -. >1 ,uo. 
Dealers supplied with packages on liberal terms. 
741-21 , 1 A M BS J. If. G KEG UR Y, Marblehead, Mass. 
jgl.OOMIN&TOIT HUSSEEY, ILLINOIS. 
160 ACHES, OPEN PRAIRIE. 
12th year. For the North West or severe climates one 
-mall hardy tree is worth 111 large, tender ones. Yurie tv 
and quality rule. “ Western Trees for Western Plant¬ 
ers.' -young. sound, thrift v, low- 1 ,eaded trees of proved 
- ill, naked, s 
port tong journeys so cheaply, or the culls of ancient 
nurseries, thrust upon eager buyers. After the hard 
winter, occurring but ouce iu 3 to t2 years, as Jn tSW.’Sl, 
12. >S. :A. ’as, 'co. *« Is [nist. lose no lime—; ..jjti’ -s,t.■ ; 
-lm>s t to 4 years. $« to $ss » l.edu— largest and best 
stock ever ottered. 
7,\o • ■ P-xtr Trees, KkflOO Cherry, &e., Ac. 
lo. kO Plum. 10 , 1 X 0 PeacA. (to arrive.) 
*WW Ooas'Mrrp. Houghton and Cluster, 2 vr, UXW $30. 
Lawhdi Biaced-rry and assorted Raspberry, in¬ 
cluding i aiAw lssa, strong, 15c; Doolittle Blackcap, 
irue, LOX' t.v, 
2 A,hai (!■ u •!. io oris, Catawha. Clinton,Concord, Isa¬ 
bella. l and 2 year; Iona. Ctvvellng, A-e. 
20 . 0 X 1 .Cq-rragia 3 vear. IjfiOO /ii ubarb, 
20 >.no .i: yte /is Grafts, in prime order. 10.IWU $70. 
20 ','au H'Wtr or Gray 'dVAIoni t'uttwgs, 10 ,uou $28. A lib¬ 
eral discount to the trade. 
2xv «v Per greens. Nursery grown, mostly medium or 
small. 
.VUU) Omiani 'ndsi T'ees. many sorts and >ize», Superb 
European. W Idu- Birch. Lurch, Klin, Ac. 
Weeping Twee, bhnibs, Prunu* Triloba, superb, new, 
75 cts. each. 
Roses. Families. Phloxes, LiUes. Gladiolus, Dahlias, 
170 named sorts. Green-House and Bedding Plants.— 
Terms cash. 
r *r- Scud red stamp for new Catalogues. 
X. B. Our Pear, cherry. Plum, hair hardy Trees and 
Shrubs, were nearly all dug and heeled in very low over 
winter aud llie entire tops of a part covered, so they 
were not injured last winter. Our choice G rui-. s were 
all in cellars; the others heeled in and entirely covered 
with manure In autumn. 
741-St F. k. PHOENIX. Bloomington. III. 
POU 8 \LE AT THE SENECA CO. M KSKKIF.S.— 
IlhliW H \ APPLE TREES 5 to S feet 
-L' bv'u'u' high, at $t<i per hundred. 
2i y «> Standard Pear Trees. 5 to 7 feet high, a 52s » 100. 
10,000 Dwarf Pear Trees, t to 5 feet high, at $18 Ip MO, 
athCWO White Grape and Cherry Currants; 5,000 Diana 
Gvajw- Vine*, a large stock of Peach Trees, cherry 
Tree-. Plum Trees, Gooseberries. Raspberries, Biack'- 
berries, Straw berries most of the new varKtlca uf Na- 
tl ve G rapes, .to.. Ac. 
A'l of H-C test Western varieties grown exten¬ 
sively. Local and Traveling Ageuts Wanted. 
Wholesale and De: riptlve Catalogues sent to all ap¬ 
plicants who luclo-e stamps to nre-pi»v postage. 
Address B. Vl'KlDY & SON, 
740-31 N lagara N urseries, Lockport, X. Y. 
|;HUIT TREES AT 
"Wholes ale. 
r offer for sale at lowest market prices, for Spring 
delivery, 
100,000 choice 4 year old APPLE TKUFS, comprising 
the leading and popular varieties of 
Summer, Fall and Winter Fruit. 
ALSO, a few Peach, Pear and Cherrv Trees, Cur¬ 
rants. Ac. 
ALSO, 90,000 Apple. Grafts, popular varieties. In fine 
order, for sale cheap. 
Address G. C- BUELL, A-shjnke, 
740-4 1 75 Main Street, Rochester. N. Y. 
A NNI AE OR TEN WEEKS’ STOCKS. 
CL Dwarf. Kariv Flowering; do. Large do; Large 
Flowering Pyramidal; Early Autumnal Flowering, 
Branching. \\ all-flower Leaved, Perpetual or Emperor, 
New Hybrid. Each variety embracing from 8 to 16 col¬ 
ors, mixed. The most *upero collection la the world; 
sent by mail for $1.23. Read the article ou annual stocks 
In the Rural of the 12th March;— 1 * Who will grow the 
Premium Stocks this year V Who w lit Try ?” Catalogue 
of i noire Seeds cm on application. 
7e>-3i MARK D. WlLLsuN, Rochester. N. Y. 
pF.AK S*EKlMA PF- V R 8EEIMC-Just reeeived^tTlL 
1 E. St HRUEDKR'S Importing Agency, Rochester, 
N. i . a lot of Pear Seeds, very best quality, at $2.00 per 
pounds Al&o an assortment oi* Evergreen and other tree 
seeds. 733 -tf 
D OCT. AJIBOTT a- SON OFFER THEIJt ENTIRE 
stock of Fruit and Ornamental Trees. Shrubs. Kul- 
ooiis Roots, Evergreens, small Fruits. And alsoiuo.uou 
;rW’ISJBvefyears pjrt, sold cheap for rush at tbo 
■ L'.L'V m| eHiook X ursery. The ground must he cleared, 
!* , 7*’ t 41 , ,, -J- W. LYON, General Agent. 
\ alatle, Columbia Co., N. Y*.. March 7.1864, 
Ol IL\ WHEIIRY" PLANTS.— Russell’s Great Prolific 
Jr M nuvh.'vry Prant 0 *ev*ry nne.ivarninted true to name, 
t*>r aiUr nr «>i per dozen t 35 per lUu. packed in ^ood or- 
uf-r. <--asm to accoDipany orders 
Delaware Grapevines^ verv tine, at *30 per 100; 50 cts. 
oa .VJ> sniail ’juantlties. Address 
739 ~ 1Qt J. KJ5ECH, Waterloo, N. Y. 
4 PPLE TREES FOR SALE CHEAP.—40,000 Apple 
; v Trees five years old and of tlje best varieties, at a 
Mv price, in lots of 1,13X1 and upwards. The whole will 
fie sold upon 7tvorablc terms, or exchanged for other 
property*. For particulars, address B 
... .. „ DR. MALTBY STRONG. 
Rochester, Y., Feb. 25, 186 l 737 -tf 
Bmtsiu 
A LETTER ON SOUPS. 
Eds. Rural Xew-Yorker: — Noticing in 
your paper a recipe for making soup, accom¬ 
panied with some remarks, I wish to say a few 
words and send a few recipes. I quite agree 
with you that too little soup is used. I have 
seen meat and vegetables cooked in various 
ways, but I have never seen them in the form 
of soup In the house of an American. In fall 
and winter, when vegetables are plenty, there 
is nothing better, in my opinion, especially for 
children, than a dinner of nice, palatable soup. 
Now for the recipes: 
Bkep Soup. —Put one gallon of water in your 
kettle; let it boil. Take a marrow or other 
bone, and a piece of meat besides, if you choose, 
put it in, add a nice head of cabbage, 8 or 4 each 
of turnips, carrots, parsnips and onions, chopped 
fine. Season with salt and pepper. Boil three 
hours. Potatoes ought never to be cooked in 
soup, on the contrary, to taste good, the water 
should be strained off when half done, and clean 
boiling water added. 
Rice Soup.—S oak one cup of rice half an 
hour; put it in your kettle, with 3 quarts water, ■ 
a piece of meat, 2 each of carrots and parsnips, 
grated fine, and a few small onions, whole. 
Season with a few whole peppers aud sage, 
tied in a small bag, to be kept for the purpose. 
Skim well, and you will have a nice soup; boil 
two hours. 
Potato Soup.—P are 14 dozen good sized 
potatoes, and, with them, cook some onions. 
\Yhen done, >train, add pepper, salt and a large 
cupfull of sweet cream or milk. Beat up very 
fine; then stir in boiling water till the mass is 
is of the consistency of cream: add a piece of 
butter, size of an egg. Stir constantly for ten 
minutes, then serve. 
Pea Soup. —Take a ham bone, put it in your 
kettle, with onegalton water; then, after soak¬ 
ing over night, take 2 pounds peas, 2 carrots, 2 
turnips, some whole peppers and sage; boil till 
the peas are perfectly soft; strain through a fine 
sieve; salt to taste. This is better to be made 
a day before using. In that case, let it stand in 
a crock; take off any fat that may be on the top, 
and warm when wanted. Mrs. J. Y. 
Elk River, Iowa, 1864. 
DOMESTIC INQUIRIES. 
To Color Cotton Cloth Red.—W ill you give a 
method for coloring cotton doth a red that will not 
fade*—L. B. 
To Color Crape Shawls Black.— Can any one give 
a recipe for coloring crape shawls black, so that they 
will be glossy?—A Rural Reader, Vandatia, Mich. 
Aikin’s Knitting Machine — (A. P. Y , Mich.) 
We have seen this machine at work, driven by steam, 
water-power, and propelled by treadle and hand. It is 
no humbug, but an Ingenious and useful machine. It is 
used in large manufacturies to knit drawers, under¬ 
shirts, stockings, Ac. 
Coloring with Analine —Will some one of the 
many readers of ihe Rural please give Information 
through its columns with regard to coloring with Ana- 
lne, extract of coal oil, whether it will color wool 
goods, and if so. the process of coloring crimson or 
blue, and oblige one of its old friends?— Mrs. M. L. W., 
Union, Tnd. 
Water-Color Painting.— Will some of the readers 
of the Rural be so kind as to give the particulars or 
system of water color painting? What paints are the 
best? Where can they be obtained, the price, howto 
prepare and use, and all the information necessary for 
a beginner to know ? If it can be taught without a 
teacher. 1 would like to learn, a31 have no opportunity 
of learning w here snch things are taught, and can get 
no good paints here. Any Information in regard to it 
trill be most, gratefully received.— Mart. 
To Preserve Eggs.—T ake of air-slaked 
lime a six quart pan half full, t.if unslaked lime, 
half the quantity,) put In two gallons water, 
stir occasionally, to get the strength, for twenty- 
four hours. Put fresh uncracked eggs Into any 
sound jar or firkin desired; fill up with the Hate 
water. Be careful to keep your eggs wholly 
under water, as all will spoil that are not 
covered. If the lime is poured on It will do no 
hurt, but it is not quite as convenient to get the 
eggs out. The above will be sufficient for eight 
! or ten dozen. Keep in the cellar or any cool 
place. I have used this recipe for twenty years 
and never lost an egg yet. I am now using 
some that are over two years old. Eggs kept 
in this way make much lighter cake than fresh 
ones.— Molly Ann, Madison, Ohio. 
Raised Bread Cake.—Two cups of very 
light dough; lj cups sugar; 1 cup butter; 2 
eggs; 4 nutmeg; 4 teaspoon cinnamon; 1 tea¬ 
spoon saleratus; flour enough to make a thick 
batter. Mix all very thoroughly, and let it rise 
half an hour. This quantity will make two 
loaves.— A Lady. 
[SPECIAL notice.] 
No Better Proof Required.— It has not yet been 
publicly denied that the Chemical Saleratus made by 
D. B. DeLand &• Co., is all that its friends have claimed 
—that is a pure and wholesome article. This cannot 
be denied in face of the testimony of chemists and 
those best qualified to judge. The fact that it has been 
basely counterfeited attests to its value. 
51 
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