MOOKE’S MFH 
MEW-YOEEES. 
RHUBARB FOR “ WINE "-PROFITS, &c. 
Wk have sundry communications before us In 
response lo what we liavc said concerning tho 
“wine plant.” Wc have not noticed them be¬ 
fore for want of space; and now this want will 
compel us to condense what our correspondents 
say. 
A MAMMOTH VARIETY. 
L. A. B., of Tompkins Co., N. Y., writes of a 
mammoth variety of pie-plant, which he pur¬ 
chased of a man who asserted that it would not 
seed. Our correspondent has found that it will 
seed after being in the ground eight years. It 
would probably seed much sooner if permitted 
— if not repeatedly cut. 
HOW TO MAKE “ WINE” FROM RHUBARB. 
Our correspondent makes “ wine ” or « sher¬ 
ry,” from the different varieties of the rhubarb, 
and gives us hia mode. He trims the stalks or 
stems as for pies, and expresses the juice from 
who purpose to enter this business, to use only 
the purest white sugar they can purchase. 
One of our correspondents proposes to send us 
a sample of his manufacture—if we are good 
judges of this “wine”—to test, for our stom¬ 
ach’s sake. We have tasted enough of this rhu¬ 
barb wine, at Fairs and other whores, to enable 
us to speak confidently of our competence: and 
we think we know what good wine is. and we 
have a curiosity to know if our correspondent is 
a judge; therefore, if ho will send on his sample 
we will tell him, and the public, what we think 
of it. But we shall not toll any body it is made 
from the “wine plant,” for the “wine plant” 
is a humbug. Wc shall always call a poker a 
poker, and rhubarb, rhubarb. 
■ — ■ » • ♦ - 
FRUIT FOR NORTH WISCONSIN. 
Eds. Rural New-Yorker:— Iu the Rural 
of March 26th, you give a list of hardy varie¬ 
ties for Northern Wisconsin. Allow me, as one 
who lias had the opportunity of knowing, to 
add to your list the following: 
Summer Apples .—Sops of Wine, Early Hare 
tbem. Adds to the juice an equal quantity of vest > Goldcn Sweet, Sour or Fall Bon 
_ r a m . « .. . l/n .I nyi In a oil T? 
soft or rain water. To each gallon of the mix¬ 
ture, he adds four pounds of cheap sugar, dis- 1 
solving it in the water before adding it to the 
juice of the plants. Puts the whole in an open \ 
cask, stirs and skims it every day till the sedi- : 
ment ceases to rise; then racks off in pure, sweet 
oak casks, or jugs; corks tight to settle. lie 
thinks jugs better. He prefers this way to that ( 
of allowing it to ferment on the lees, in barrels, 
because it has a pleasanter flavor and does not 
seem to possess so many alcoholic properties, t 
IIo is not confined to any single variety of rhu- ] 
barb in his manufacture. 1 
WHAT FIVE HUNDRED AND SEVENTY-FIVE 1 
ttlLLS PRODUCED. 
G. L. Price, of Ontario Co., N. Y., writes ' 
that be planted 675 bills, of a variety he does 
not name, on strong, rich, gravel soil, four feet 
apart each way, cultivated with hoe and cult!- : 
vator as long as he could work among them, and 
made 500 gallons of “wine” from them which 
ho is willing to show in competition with any 1 
grape wine made in this State. He is selling it ! 
in small quantities, for the use of invalids, at $2 
per gallon. Ho thinks his variety is distinct 
from all others he has seen, but calls it by no 1 
other name than “wine plant.” He doubts if : 
the “common pie-plant” will make wine. So 
do we, or any other pie-plant. Something drink¬ 
able may be made from it, and that depends ' 
very much upon the manner in which it is made. 
THE MYATT’S I.1NN.KU8 VARIETY. 
E. G. Crandall, of Belfast, writes us con¬ 
cerning the value of this variety of rhubarb, 
compared with other varieties he cultivates. He 
regards it superior to all other varieties with 
which he is acquainted, both for cooking and 
“wine” making. lie thinks the “wine” from 
it is superior, and it yields a greater quantity 
than the common varieties; and more mouc'v 
can be made from it, for wine purposes, than 
from the grape. Ho asserts that he can 
make 5,000 per acre, which he can sell at 
$2 per gallon. And it is a surer crop than the 
grape. Frosts do not afl'ect it. He says he can 
make this wine with 2J pounds of sugar per gal¬ 
lon—a good article. 
Our correspondent says a good deal to prove 
that the “ wine” plant is not a humbug, and 
asks us to givo our reasons for calling it so. We 
will do so. We call it a humbug, because it is 
professed by those who vend it, that it is some¬ 
thing which it is not—something new and rare. 
If these venders were wise enough to call things 
by their right names, we should have little to 
say. -Uv Air's Linuams Rhubarb is no more 
the “wine plant” than any other variety, al¬ 
though it may be more profitably cultivated, 
perhaps. There arc plenty of men in the West 
who call Gaboon's Mammoth Seedling the wine 
plant; and so far as the quantity and quality of 
it« product is concerned, it Is, probably, a* much 
entitled to the name as the Hyatt's Linmeus 
variety, 
We know the last named to be an excellent 
variety. The Victoria is another. There is 
much difference in the comparative value of va¬ 
rieties. Wo have seen seedling varieties that 
were quite equal to some of the bust of the ad¬ 
vertised varieties, and in some respects superior. 
If there is one variety which is better for the 
manufacture ot intoxicating beverages than anv 
other, let it be named, and recommended as 
such to those who wish to engage In such man¬ 
ufacture. But do not call it “wine plant.” For 
that name might just as properly bo applied to 
a strawberry, raspberry, currant, grape, apple, 
gooseberry, or burdock —for an article called 
“wine" is made from each of these. The 
adoption of this mime, “wine plant," as applied 
to rhubarb, had for its object tho swindling of 
the public. It has succeeded as a swindle, too. 
Foe men have paid three or four prices for what 
they might have obtained as rhubarb at a mod¬ 
erate and reasonable price. And, unfortunately, 
they have not always got tho variety best 
adapted to the purposes for which it was recom¬ 
mended, 
Wc are, and have been, well aware that a 
great deal of the so called “Sherry,” sold by 
liqtioi dealers and saloon keepers as such, was 
nothing but rhubarb juice, water and sugar. 
Anj man who knows what good .Sherry is will 
detect this cheat by its fragrance. Hut, fortu¬ 
nately tor tho liquor dealers and the manufactu¬ 
rers of this rhubarb “Sherry,” the majority of 
those who use it, accept it by its name, and not 
by its flavor. Tho first correspondent quoted 
above, in his wipe recommends using “cheap 
sugar.” If he does use “cheap sugar” his 
standard of judging of the quality of his “wine” 
must be very low. or his “wine” must taste 
very different from thexhoap sugared wines we 
have tasted. Wo advise those of our readers 
Fall Apples.—Fall Jennetting, Fall Straw¬ 
berry, Gravonstein, t’nlvort. 
Winter Apples, — Peck’s Pleasant, Northern 
Spy, Scek-no-further, Golden Russet, Winesap, 
Smith's Cider. 
Pears.—Osborn’s Summer, and Sheldon. 
The above arc all good to select from, many 
of them comparing with the best in your list. 
Butler, N. Y., ISM. Z. C. F. 
Eds. Rural New-Yorker:—You give, in 
the last number of your paper, a list of Apples, 
Pears and Plums? for cultivation in Northern 
Wisconsin. Permit me to correct that list, as 
many of them have proved quite tender here. 
The Summer Queen is a Fall Apple here, and 
only about half hardy. Among the Fall varie¬ 
ties in your list, the Fall Wine, Jersey Sweet, 
Maiden’s Blush, Hawthornden, and Munson 
Sweet have proved quite tender. 
The White Winter Pearmain, among the 
Winter, is not more than half hardy, and were 
it perfectly hardy, would not be valuable here, 
as it mildews badly. 
Pears can hardly be said to be hardy ill 
Northern Wisconsin. Very few kinds have 
proved of any value, even on the best locations. 
Probably the best, and most reliable, are the 
Flemish Beauty and Swan’s Orange. 
Your selection of Plums will do very well for 
this climate. The Imperial Gage has proved 
the best here. 
As your paper is read by a large number of 
the farmers In Wisconsin, I will give a list of 
ten varieties of tho Apples which fifteen years' 
experience of orehardists in this region has 
proved to be the hardiest, as well as the most 
profitable orchard trees: 
Summer. — Red Astrachan, Sops of Wine, 
White J uneating. 
Fall. — Dutchess of Oldenburgh, Autumn 
Strawberry, Drap d’ Or. 
Bin/er.—Fameuse, Yellow Belleflower, Tai¬ 
wan Sweet, English Golden Russet. 
To the above list might be added ten varie¬ 
ties more, nearly as hardy and valuable upon 
good locations. A. G. Tuttle. 
Barnbao, Sauk Co., Wifl., March, 1SW. 
-♦- 
APPLES EAST AND WEST. 
Eds. Rural New-Yorker:—I quote from 
recollection, but if I mistake not, Roxbury Rus¬ 
set, Baldwin and Rhode Island Greening are 
three of the six best varieties recommended by 
the recent Fruit Growers’ Association that met 
at Rochester. I do not question the propriety 
of the decision with reference to your locality, 
but allude to it to show the difference between 
varieties adapted to your locality and this. We 
should throw out all three in a collection of the 
best ten, probably. The first on account of poor 
quality—the second subject to the bitter rot—the 
third drops Its fruit and keeps poorly,— the trees 
are also tender of all of these varieties. 
Tho following varieties do well here; let me 
inquire how they stand with you. viz.:—Yellow 
Belleflower, Wagner, Newtown Pippin, Ben. 
Davis, Westfield Seek-no-further, Belmont, 
White Pippin, Beutly Sweet, Swoar and Canada 
Red. These are all lino keepers with us. The 
Early Harvest, best early. Duchess of Oklen- 
burgh, Drop d’or, Autumnal Swaar, Rambo 
and Dyer, later varieties, are great favorites,— 
trees hardy and productive. 1 seldom see any 
of them alluded to in your discussions. 
Indiana. 
Remarks.— The Beu. Davis, White Pippin 
and Bently Sweet, have uot been fruited here to 
our knowledge; all tho other varieties named 
succeed well. Indeed, if wo except tho New¬ 
town Pippin, wo think they attain their highest 
perfection here; yet scarcely one of them is 
planted by the orchanlist for profit. 
A few days ago a gentleman from Outario 
county informed us that he had a hundred acres 
of orchard, and some of his neighbors much 
more. I asked him what varieties they planted 
most extensively, and he replied “ nearly all 
Baldwin.” 
FAILURE IN PLANTING TREES. 
planting, is to be found in the fact that many 
people plant before they are ready. Of coarse, 
none of them will attempt to defend themselves 
in this course, but still they take it, and no 
after-culture will make good the neglect of tbor- a 
ough preparation before planting.” j, 
• t - 
POMOLOGICAL GOSSIP. 
• E 
a 
The Buffalo Strawberry is described by Mr. I 
Hodge as follows:—Fruit, large size, larger J. 
than the Wilson and more uniform, juicy, supe- 1 
rior flavor, red core. It is a vigorous grower, 
large, glossy foliag^, long and erect fruit stalks, j 
very productive. Blooms small, hormapbro- t 
dite. { 
The Underhill Seedling Grape is said to ripen 1 
from 10th to 15th of September in latitude 43|°. 
The vine resembles Catawba, in leaf and wood, 
the points of difference being earliness of ripen¬ 
ing, larger size of bunches and berries, and its . 
more delicate flavor. The color of the berry is ; 
a dark lilac, with bluish bloom. Fruit line, < 
rich, sweet, without pungency, pulp tender, : 
juicy, parting readily from the seeds, of which i 
there are usually but two in a berry. 
The Aickersm Fear originated in Readfield, * 
Maine. It resembles Louise Bonne de Jersey in i 
appearance, and is said to equal it in quality. 
Does uot keep a great while after it is in eating 
condition. The skin is hard, will not bruise 
when quite ripe, and is never knotty. Should 
be plucked two weeks before it Is ripe. 
The Grimes Golden Pippin , which is said to 
be a popular apple in Jefferson Co., Ohio, is 
described by the Ohio Farmer as having a deep 
calyx and basin, long, slender core and seeds, 
and a little lop-sided in form. It is firm-fleshed, 
crisp, very rich and juicy, resembling the 
Northern Spy in flavor and sprightliness and 
the Porter in appearance, except that it is not 
so long. The Editor says, “for a variety not 
positively sweet, this is the richest variety we 
remember ever to have tasted." 
Grapes for Canada .—In response to an in¬ 
quiry by a Toronto correspondent, the Editor 
of the Gardeners’ Monthly recommends the fol¬ 
lowing grapes for culture in the Province:— 
Clinton, Delaware, Concord, and Hartford Pro¬ 
lific, 
Pears for Canada.— The same, in response to 
the same correspondent, recommends the fol¬ 
lowing dwarf Pears:—Belle Lucrative, Beurre 
d’ Anjou, Beurre Diel, Beurre Langelier, Beurre 
Supertin, Brandvwiue, Louise Bonne de Jer¬ 
sey, Urbaniste, Vicar of Wink field, Howell, 
Tyson, Passe Colmar. 
The Lombard Plun q says the Country Gentle¬ 
man, is, on the whole, the most reliable plum for 
the Northern States. During the severe win¬ 
ters it has been scarcely affected, while other 
varieties have been badly injured. It is a fine, 
strong grower, and an abundant bearer. In 
recently examining an experimental orchard of 
about sixty varieties, which had been nearly 
stripped of its fruit by the cureulio, (owing to 
the absence of the proprietor,) the Lombard had 
a fair crop. 
The Esopus Spitcenberg Apple.— Dr. Trall, 
in his Herald of Health, says:—“ "We have eaten 
such apples as wc could find at the railroad 
depots, from Canada to Virginia, from the At¬ 
lantic. to the Mississippi, and in various parts of 
England, but we have never found any that 
would give such complete satisfaction, as an 
exclusive meal, as the Spitzenberg.” 
PLANT PEARS FOR DRYING, 
Eds. Rural New-Yorker:— Allow me to 
call your attention to the subject of “ Drying 
Pears." It is generally stated, by American 
writers, that fruit is more plentiful in the Uni¬ 
ted Suites than in Europe, which holds true in 
regard to Great Britain; but I deny its truth in 
regard to the Continent of Europe. As a proof 
of this, I will state tbat, annually, great quan¬ 
tities of dried Pears are imported into the Uni¬ 
ted States. Planting time is at hand. I sug¬ 
gest the importance of planting pear trees for 
the purpose of drying the fruit. I would ask 
your readers if any have tried to dry pears, and 
what sorts succeeded best with them? Al¬ 
though there are hardly any In the market, I 
will state that I prefer dried pears to dried 
peaches. They are dried as plums or prunes 
are, on willow trays, in a common brick oven, 
after the broad is taken out. Different sorts 
require different treatment under different cir¬ 
cumstances. My object is attained if these few 
lines elicit information and experience, and in¬ 
duce parties to look into the subject, and plant 
a few more trees for tho above purpose. 
Rochester, April, 1SW. F. J. M. Otto. 
— ■■ -- 
EVERGREENS FROM DECIDUOUS TREES. 
ana “\nsuw.i 
Worm ox the Hubbard Squash.—A fter the Hnb- 
bard squash blooms, a large white worm makes its 
appenrutice and destroys the plant entirely. What is COLORING RECIPES. Q 
the remedy? Will the readers of the Rural please _ )§ 
answer?—S eneca. _ ' 
_ To Color Brown.—F ill a copper or brass i 
ed Peach TREEs.-Bndded peach trees have b0i , ler ™ tU S °? t0 6Very P ° Und ° f g0 ° ds 
well in the vicinity of Quin dare, and I have P ut m 1 of camwood; boil fifteen minutes; 
rat in the- good, one hour, then air. Now add 
y by budding. Cuti yon inform me where thev the uye \ oz. both of blue vitriol and cop- 
Right, and at what price v-the grafted trees, 1 pe ras; bring it to a boil and skim clear; empty 
- and fill the boiler with pure water; also scour 
iiRtK*.—I wish to ask if barberries will crow, the goods clean. Now put in £ lb. of good fus¬ 
a remained on all winter? If so, how ought “ c ’ d-iuppeJ OV ground,) oi it you haven’t the 
c> to be prepared? I think they are destined fustic, you can substitute half a peck of yellow 
good hedge, as they are perfectly hardy.—N. P. , ..... . 
ill. ' J J oak bark, with halt that quantity of the bark 
mot aay. It will he an easy matter to test the of the ™ ot * of butternut ’ ancl whether you use 
*e page 55, current Vol. Kttral, for directions. ^ us ^ c or do not omit the butternut 
-. bark. Boil well, cheek the dye with a little 
is Bittersweet (—Sometime since, in the cold water, put in the goods for two hours, or 
vira&xs ,mtu «*?■••<■* enough „ mit f , nc ,. „ 
Bittersweet. The Climbing Otliuirut Scan- not dark enough, add blue vitriol and copperas 
hia locality, ib known by the name of Bitter- ,,„hi It ia Pinco tho 0 „ . „ 
,d under that name is much employed, made llntU 11 ls ' Klnse tbe S 00(b > dl Yt and then 
>ction by being 'noiled down with water, and scour in soap suds, 
inn applied to local inflammation in horses, 
two entirely different plants seem to havti the To Make A ClIEAP AND Beautiful Drab. 
nmon name Ln dilterent localities, St :s well ftet from some old whitewoori bepoh manie 
5 should be generally known, that no harm 1 some . uewoou ’ DeecD ’ rna P Je t 
m a mistake of one for the other.—C., Seneca ash, or elm log, which has long been undergo¬ 
ing a change by dry rot, a quantity of the rot- 
ted wood, pound it fine, and put into a boiler of 
'—s_. X/ ( soft water one pint to each pound of goods. 
Let the goods remain in this about an hour, 
feS feU { Yx*Yof/l| airing ouee or twice. Now put into the dye a 
bit of copperas as Targe as a hazel-nut; put the 
^ (j _ goods in the dye, keeping them open anil loose 
CCj&As™/ 'X -'— as possible, and entirely covered, to prevent 
CP*spotting. Keep them in until tho color suits; 
\ add wood aud copperas if not dark enough. 
cT i Jn Kinse in clear, cold water; after scour in suds. 
'4s I Lave given these recipes for the benefit of 
i J _ , Mrs. H. B. C., but would advise her to get a 
\ I chemical preparation called—Family Dye Col- 
--si |'N( / ors. She can get almost any desired color at 
any store where she can get other materials for 
\ coloring. They are cheap, and color with much 
/ less trouble. I have used both the brown and 
■ w/ drab, and each gave entire satisfaction, 
ij Marian M. M. 
j jj -i Brownhelm, Lorain Co., Ohio, USW. 
id PAPERING WHITEWASHED WALLS. 
V f '/v AH, \ Ellen M. White, of Iowa, writes:—“By ' 
|>v l . / d putting a little glue in the paste, I will warrant 
j |\ V \ I x it to stick in every case, without any trouble.” 
1 V i \\ \ |I\h9 Marian M. M., of Ohio, writes:—“If the 
5Pa i d VIA V I V>lp§ lady who wishes to paper white-washed walls, 
QjjF •; \ \\ ' Ml will wash the walls with vinegar, she will find 
t:\ZX -v 'tM the difficulty about sticking obviated.” 
V Lizzie, of Leasbuvg, N. Y., recommends the 
^3 same practice, saying “it is mueh quicker done 
than scraping it off, and mother has never 
•til known it to fail.” _ , 
turn dulcamara , or Woody Nightshade, is Mrs. I. K. STILL, of Orange Co., N. Y., 
and called by botanists “Bittersweet.” It ia a writes:—“ If the lime is broken, I scrape it off. 
I climber, with bine flowers and bright red If not broken, I do not scrape. I take strong 
The root, upon being chewed, ia at first bitter Y i ne g;ir, and, with whitewash brush, wash the 
■n sweet- The leaves aud twigs are used for wa n s we n. I boil the paste, which is made of 
ml purposes The berries are poisonons. It is and water , thirty minutes, after 
iltivatcd to train over walls, fences, Ac , on ac- , , ^ ’ ,, ,__ T „ 
>f its showy blossoms and fruit. The object which I 3 pply it to Out w a ant p. pe . 
by those who use this plant medicinally, is to this way.l have papered walls which ha\ e been 
e the secretions of the kidneys and skin. whitewashed forty years, and am never troubled 
with the paper falling off." 
TVf.lthie Upton, of Mayville, N. Y., washes 
the walks wish strong vinegar, and then makes 
a good paste of rye flour and glue. VC ets both 
wall and paper with the paste, and uses a cloth 
* t0 rub down the paper. 
AVl Libbte M. Thomas, of Columbia Co., N. Y., 
if jfj dissolves one. pound of alum in one gallon of 
'fiVbi j vinegar, which she applies to the wall with a 
’w:\ brush, lets it dry, and puts on the paper with 
paste made in thin glue water. Says if the 
F 7 wall has been whitewashed only three times, 
brushing it over with thin glue water and let- 
y^, jting it dry before papering, will be sufficient. 
INDIAN MEAL PANCAKES, 
Rcral Reader," Yandalia, Mich., 
Vjw , writes:—“Take one quart of buttermilk; two 
eggs, well beaten; a half teacup of sour cream; 
—7 flVi. j / j J 75v3 a large teaspoonful of saleratus; a little salt; 
v / V. \\nUa ( fY§ stir in a small teacupful of Horn-, and enough 
l|ri Indian meal to make the batter spread nicely on 
y§ ^ the griddle. I think Frances will call it ex- 
//, j cellent.” 
( Marian M. M., Loraiu Co., Ohio, writes:— 
slrus scandens Is known in most localities as " lake oue quart oi buttermilk, add om e. a , a 
work," or “Climbing Start’.” It is a strong, little salt, one teaspoonful ot saleratus, and 
vine, not very nnlike the Woody Nightshade meal enough to make a thin batter. Or, lake 
labit- The (lowers are white, and the berries oue quart of sweet milk, or water; two tea- 
. It climbs fifteen or twenty feet The foliage S p 0011 fuls cream of tartar, and meal as before.” 
very deep green. The fruit Is about the size of ^ P writes’—Take one cup sour 
,eas and when mature, It opens exposing the . ' butte rmilk; one cup skimmed milk (not 
t. May be propagated by seeda and by layers sour); four tablespoonfuls 0 rye i ,■ c 
nown iu many localities as the Climbing Bitter spoonful saleratus; a little salt: and Indian 
Wo give engravings of both plants for the ben- meal enough to make a thick batter. Lake 
our readers. The foregoing inquiry was handed slow, and some time. They need baking longer 
die writer sometime in February, and has been others do. 
; a month or more waiting for spare. Since the___— 
was iu type, we have received the following ad- H0W TQ PRESERVE EGGS. 
II note from our correspondent. He says:— _____ 
e my return home I have made some inquiries Independence, Iowa, sends us her 
(he use of Olatlrus scan-tens, which, as I said m * ’ 1 . , 
te, is universally known and called here Bitter- method, which is as tolLows. Pu in- 
and I learn that ii is nut only used as an appli- keg, first a layer of salt, then one ot eggs, the 
to local inflammation, but also for subduing small ends down, otherwise they will settle in 
ngs, relieving and benefiting sprains and other one side,—and so Oil, leaving them covered with 
■a to horses, and also for garget in rows. For sftlr Kee ; n a coo i p i ace> i have kept them, 
purpose* it is con-idcred. by some, almost a spe- . j. , r .o 
often found effective when other remedies fail, „, rfrQ 
■Idoin falling to be of benefit even In extreme M. M. M„ ot Ohio, writes.- To keep eggs 
It is appliisl in a strong decoction while quite through the summer, or toi years, aud to one 
I ilnd, however, in looking Into tho United States pail of soft water two quarts each of lime and 
asntory, that as regards the name the .t/riculturiit coarse salt. Put the eggs into the solution, and 
t, and tho Sulanttm dulc.tmara U there laid down keep in a cool place." 
tersweet, while the CeUwtnu rcanJow has no---- 
ognomen. [sreciXL notice.] 
ic Solanum dulcamara is known here as a variety Everything is Advanvinu— and so iu public esti- 
[htshade, and it is thought by many that tho ber- mation is the Chemical Saleratus—the Housewives’ i'a- 
e poisonous. Whether tho Oelastrtvt scandens is vorite—a pure article, making wholesome bread. It is 
i in other localities, as it ia here, by the name of imitated by counterfeiters who put up tbetr trash in 
’weet, 1 do not know, bat think it very likely; at green papers, and sell it where they can. Beware of it, 
,tc it should be made known so that no damage and buy only that in red papers with the name of D. B. 
through a mistake of the kind intended to use." De Land & Co. upon them. 
Grafted Pea cn Trees —Budded peach trees have 
nor done well in the vicinity of Quindaro, and I have 
a theory that grafted peach trees will do better. I sup 
pose it. will be difficult to get them, as the propagation 
is usually by budding. Can you inform mewherethey 
can be bought, and at what-price?—the grafted trees, I 
mean.—A. G. 
Baukkrhies.—I wish lo ask :f barberries will grow, 
if planted, that are now on the bushes (or trees ) ns 
they have remained on all winter v if so, how ought 
the berries to be prepared? I think they are destined 
to make good hedge, as they are perfectly hardy.—N. P. 
Waukegan, III. 
We cannot say. It will be an easy matter to test the 
seed. See page 35, current Vol. Kuuao, for directions. 
W it at is Bittersweet?— Sometime since, in the 
American Agriculturist, there was a description, with 
uti engraving, of the Nightshade, with the common 
name as Bittersweet. The Climbing Olaslrus Scan- 
dent, Ln this locality, ig known by the name of Bitter¬ 
sweet., and under that name ia much employed, made 
in a decoction by being boiled down with water, and 
while warm applied to local inflammation in horses, 
&c- As two entirely different plants seem to havti the 
same common Dame In different localities, it is well 
tbat this should be generally known, that no harm 
result Rom a mistake of one for the other.—C., Seneca 
Co., -V. r. 
A CORRESPONDENT, W. S. F., of Oneida Co., 
gives the following reasons why people persist 
in disregarding ail rules for proper planting and 
management of their trees: 
“ Doubtless, one reason is, a mistaken sense of 
the value of time. A tree is quickly planted, 
if you are not very particular how tho work is 
dune. Many people, therefore, act upon this 
principle, forgetting the fact that an hour saved 
is not always an hour turned to the best ac¬ 
count. The lo.-s of a half day, at planting 
time, may prove to he a gain, when the ripen¬ 
ing fruit is ready for the pickers. 
“Another cause of deficient and improper 
if 
/ /; ■/ J 
L /Wo 
FV ‘ 7\ • ' 
■-vi 
rsvil 
f|l 
\ \\ s 
A correspondent of the Maine Fanner 
says, while traveling in Canada, in November, 
, 1 Sit’d, in some locality, which he does uot give, 
bo was surprised to see shade trees around the 
houses in lull leaf, apparently as green as in 
June. On inquiring the cause, he was informed 
it resulted from inse rting a piece of pork rind 
iu the tree the Spring previous. He asserts 
that he tried the experiment on a single tree 
last Sining, by boring into it about rive inches 
with a two-inch auger, and lining the hole with 
pork rind. Ills letter is dated March 10th, 
LS04, when, he says, “this tree retains its 
leaves and the same green appearance as in 
June.” This assertion seems to bo made in 
good faith. The article is entitled “The Sugar 
Maple, Evergreen.” But we do not find any 
allusion to any “ Sugar Maple " iu the article, 
nor the name of any true giveu. And the 
whole thing smacks strongly of humbug—an 
effort to sell somebody. We give it as “current 
curious news,” for what it is worth. If any 
oue is disposed to test the matter, they can do so. 
Solanum dulcamara, or Woody Nightshade, is 
known and called by botanists “ Bittersweet.” It ia a 
shrubby climber, with bine flowers and bright red 
berries. The root, upon being chewed, is at first bitter 
and then sweet. The leaves aud twigs are used for 
medicinal purposes. The berries are poisonous. It is 
often cultivated to train over walls, fences, Ac,, on ac- 
connt of its showy blossoms and fruit. The object 
sought, by those who nse this plant medicinally, is to 
increase the secretions of the kidneys and skin. 
Celastrus scandens ls known in most localities as 
“Waxwork,” or “Climbing Staff.” It is a strong, 
woody vine, uot very nnlike the Woody Nightshade 
In Us habit. The (lowers are white, And the berries 
scarlet. It climbs fifteen or twenty feet The foliage 
is of a very deep green. The fruit is about the size of 
largo peas, and when mature, it opens, exposing the 
seeds enveloped in their scarlet aril. It is an elegant 
climber. May bo propagated by seeds and by layers 
It is known iu many localities as the Climbing Bitter 
sweety We give engravings of both plants for the ben¬ 
efit of our readers. The foregoing Inquiry was handed 
ns by tho writer sometime in February, and has been 
in type a month or more waiting for space. Since the 
above was iu type, we have received the following ad¬ 
ditional note from our correspondent. He says:— 
“ Since my return home I have made some inquiries 
about (he use of Otlaslrus scan-Sen*. which, as I said in 
my note, is universally known and called here Bitter¬ 
sweet, and I learn that it is not only used as an appli¬ 
cation to local inflammation, but also for subduing 
swellings, relieving and benefiting sprains and other 
Injuries to horses, and also for garget iu rows, b'or 
these purpose* it is considered, by some, almost a spe¬ 
cific— oficu found eiftctive when other remedies fail, 
and seldom falling to be ef benefit even- in extreme 
cases. It is applied in a strong decoction while quite 
hot. I find, however, in looking Into tho United States 
Dispensatory, that as regards the name tho Agriculturist 
is right, and tho Solatium dulcamara la there laid down 
as Bittersweet, while the Celastrus rcandens has no 
such cognomen. 
•* The Solanum dulcamara is known here as a variety 
of Nightshade, and it is thought by many that tho ber¬ 
ries are poisonous. Whether the Celastrus scandens is 
known in other localities, as It is here, by the name of 
Bittersweet, 1 do not know, but think it very likely; at 
j any rate it should he made known so that no damage 
result through a mistake of the kind intended to use." 
