Startifttltiivxl. 
THE GRAPE CULTURIST.* 
There is a marked improvement in the char¬ 
acter of the literature being prepared for prac¬ 
tical men these days. It is gratifying that 
those who prepare standard works on Agricul¬ 
ture and Horticulture, no longer find it neces¬ 
sary to compile productions of foreign writers— 
that we have a “ history ” of our own,—expe¬ 
rience, theories and practice of our own from 
which* to deduce, data of practical service to 
cultivators. And Mr. Fuller proves that he 
appreciates the wants of those who buy this 
class of books, when he says in his preface:— 
“The object in presenting this little treatise 
upon the cultivation of the native grape, is not 
to promulgate new theories or principles, hut to 
elucidate the practice of those already known. 
Neither is it offered for the purpose of instruct¬ 
ing those who are already famtliar with the 
subject, but only for those who do not know and 
are seeking knowledge.’’ Details of practice 
are what people demand now. And those who 
write cannot be too specific, not give too much 
of the minutia of their practice, judging by the 
character of the inquiries that come to us on 
almost every possible subject. 
Grape culture has taken a rapid stride during 
the last half decode. Men grow grapes who 
once believed it never could bo done profitably 
in this country—who read of and longed for the 
sunny slopes of Southern Europe, that they 
might enjoy the juicy nectar of this best of ail 
the fruits. We are fast getting to believe all 
things possible in horticulture; and no couutry 
in the world pays the fruit producer more 
money for his products. No department of 
Agriculture pays so well as fruit culture; no 
one begets more enjoyment in its prosecution; 
and none contributes more to promotion of the 
health of the people. 
But let us look through the gilt-edged, moroc- 
co-bouml “Grape Culturist.” It contains 2.50 
pages. The introduction is devoted to the 
“ botunical character of the vine,” In the clas¬ 
sification of the species of the unlive grape, the 
author follows Guay, and names four species— 
Vitis labrusca, V. ivslivalis, V. cordifolia, and 
V. vulpina. He does not give a description ol' 
the foreign species, because of the two thousand 
varieties supposed to have originated from one 
species— Fit us viniftra — it is not positively 
known which one of these many varieties is 
the original. And while, he says, those who 
have become acquainted with the foreign vine 
and the native species find it an easy task to dis¬ 
tinguish one from the other, no matter how 
much each may vary, it is not so easy to de¬ 
scribe the two so that others may learn the dif¬ 
ference. But he gives some of the distinguish¬ 
ing characteristics as follows: 
“1. The skin of our native grape slips from 
the pulp, while that of the foreign varieties 
adheres to it like the skin of the apple, and 
those which, have a fleshy pulp allow the seeds 
to fall from it when it is broken. The seeds of 
our native grapes arc enveloped and held to¬ 
gether by the pulp, more or less persistent in 
different varieties; but to observe this, the 
fruit of some of the newer ones must be exam¬ 
ined before they are fully ripe, for at that time 
the pulp has become so tender that it is scarcely 
more than a liquid. The tough pulp is a prom¬ 
inent characteristic of the Wilis labrusia audits 
varieties. 
“2. The bark of the native grapes, particu¬ 
larly on the one-year-old canes, parts very rea¬ 
dily from the wood; it is also quite tough, and 
in some instances it may be divided into small 
threads resembling hemp, while the bark on 
the young wood of the foreign viue usually 
adheres more firmly, and is also quite brittle. 
The bark of the native vines, particularly the 
northern species, is harder than that of the for¬ 
eign one, and the prevailing colors are dark 
maroon or brown, varying to light orange. 
\ cry few ol the cultivated native varieties have 
any bloom upon the young wood, while that of 
the foreign ones usually has a grayish or ashen 
hue, and is also more or less supplied with a 
peculiar blue bloom.” 
Three pages ol the Introduction arc devoted 
to the subject of “ Propagation by Seed.” The 
author commends the effort to obtain valuable 
seedlings, but cautions against indulging in too 
great expectations, saying: —“In growing a 
thousand seedlings from a choice improved 
variety, if we succeed In getting one even but a 
little better than the parent, we would be well 
repaid, * * * sidling grapes are from 
three to ten years in coming into bearing—usu¬ 
ally the wildest and the most inferior varieties 
will grow the strongest and come into bearing 
first.’' 
Chapter It is devoted to detailed directions 
for “Growing from Seed;" Chapter 111 to 
“Propagation by Single Buds,” embracing 
"mode of operation,’’ “planting in beds,” 
"single buds in open air,” “starting in hot- 
heds," and “ form of single-bud euttings,”— all 
illustrated. Chapter IV is devoted to “ Cut¬ 
tings of Unripe Wood,” in which there arc two 
long sentences, which we quoteThousands 
of vines arc annually produced from green cut¬ 
tings, but it is questionable whether the couutry 
would not be better off, on the whole, without 
such vines than with them. That good, strong, 
healthy vines are sometimes produced from 
green Cuttings, I admit, but also assert that the 
great majority are worthies^.” There is no 
doubt iu our mind on the question contained in 
the first sentence quoted. The sending out 
Macs so propagated has caused more disappoint- 
j nen *> aiKl retarded the progress of grape cul- 
urc more than any other cause—such is our 
•The Grape Culturist: a Treatise on the Cultlva- 
p. .? ^ Natlve Grape, by Andrew S. Fuller, 
metical Horticulturist, Brooklyn, N. Y. 
COIT’S BUERRK PEAR. 
J ty'" 
w ' 
mmmi 
m im; . 
mm 
p!•! ’P 
Jfe, 
m 
ROSES. 
Eds. Rural New-Yorker: —People 
want to buy a strong plant of almost any 
species. Many roses will not make a 
strong growth on their own roots; nor 
can they be so cheaply raised on their 
own roots as on the Manetti stock. At 
the same time, a great many objections 
are made to roses thus grown. Therefore 
as soon as parties receive a rose plant, it 
should be cut back to within two or three 
eyes, and the stock planted in the soil be¬ 
low the insertion of the bud, when it will 
be found, after a year or so, that the whole 
plant has taken root, and thus stands on 
its own bottom. This holds good with 
almost all sorts of hybrid perpetuals, sum¬ 
mer, and a good many moss roses. It is 
of course of first importance that the soil 
should be well drained, and of a loose, fri¬ 
able nature. Otto. 
THE THORN ON MOUNTAIN ASH. 
Fig. 2.—Section. 
dated April 10th, has just turned up, hav- 
Fig. 1.— Con’s Beckre Pear. Fig. 2.—Section. mg been mislaid. But we print it be- 
On page 143, current volume, will he found a description of this pear copied from the Horti- caUse ^ ma y be referred to hereafter: 
e ulturist wherein it is highly commended. It evidently merits trial at least “ Novv 18 tlle time to graft a few 
-- — strong-growing branches of the mountain 
* » . . . . , , _ , ftsU with the double red or MncrlA rpH 
opinion, at least And the author tells the pointed stick, mark the circle. Next, cut thorn. Few will fail to appreciate the beautv 
truth when he says, “The facility with which through the turf with the spade in the line 0 f a tree thus growing and bloomin* which 
vines may he multiplied iu this way is a great thus made, and your bed will be round when m ight have been Heen ]agt 0Q g ™ 
inducement, to those who are disseminating completed. Endeavor to have some variety in Avenue, in front of Mr. King's mirserv Poch- 
new and rare varieties, [at $3 to $o per cutting, the form of your beds; any shape your taste es r er shnuld thR , 
* *** *" r**!. “<*“ T devise, M have true. 
opinion, at least. And the author tells the 
truth when he says, “ The facility with which 
viues may he multiplied iu this way is a great 
inducement, to those who are disseminating 
new and rare varieties, [at $3 to $o per cutting, 
he should have added,] to use it.” It is this 
mode of propagation which has given the Dela¬ 
ware its reputation for being a ‘‘slow grower” 
and “ weak vine,” as has been asserted before 
in these columns. 
Chapter V. describes and illustrates the 
“Propagating nouse.” Chapter VI. talks of 
pointed stick, mark the circle. Next, cut thorn. Few will fail t 
through the turf with the spade in the line 0 f a tree thus growin; 
thus made, and your bed will be round when might have been seen 
completed. Endeavor to have some variety in A«nno ; n r mn t of \r,. 
the form of your M.; »nj- .hope ,our Usle M ” r “JJ?““ “j 
may devise, but have all edges smooth and true, re-budded in August oi 
If you have not procured a good supply of buds grow very easy.” 
flower seeds, hasten to do so. Exchange with- 
your friends, but do not neglect to purchase a few m , . 
good varieties, even if those you got last year gjOtjUl*&£ 
did not “come up.” Out of three packages of - 
Verbenas, two Italian Stri ped and one Hybridia, Petroleum and thk Cu 
Inquiries ami answers. 
“ Cuttings in Open Air.” For growing cut- that I sowed in my hot bed, I have but seven 
tings in the open air, he says:—“The soil may 
be loam, sandy loam, or fine muck with an ad¬ 
mixture of sand—the latter is one of the best, 
provided it Is not too wet. Any soil that is re¬ 
tentive of moisture, but not really wet or 
swampy, will answer the purpose. A soil at 
least eighteen inches deep is one of the requi¬ 
sites of a good cutting bed.” Further details 
are given. A rich soil is required, but no un¬ 
fermented manure should be used with it. He 
recommends making cuttings in the latitude of 
New York soon after the leaves have fallen in 
the fall, and put away in moist soil in the cellar 
or buried iu some dry place in the open groimd, 
until spring. “ Cuttings should be made of the 
past season’s growth of wood—that is, shoots 
that have been produced during the summer are 
to be taken for cuttings in the lull. That which 
is strong, and vigorous, and well ripened, is 
best, * * * All soft, spongy, and unripened 
wood should be discarded.” He prefers a cut¬ 
ting six to eight inches iu length. “ As soon as 
plants; but I am not discouraged, by any means. 
It is unnecessary to give a list of the desirable 
annuals, as our seedsmen give such good descrip¬ 
tions one cannot fail to please themselves. In 
my selections, I mostly take those that are good 
for cut flowers; for it is a real pleasure to give 
bouquets to one’s friends. It is well to get a 
few kinds we have never seen in flower, as it 
keeps up an interest. 
Don’t forget the Everlasting Flowers and 
Grasses, for they make such beautiful winter 
bouquets, wreaths, &e. I have made several, 
and will tell you my mode during the summer, 
if desired. Mrs. A. M. M. 
-- 
HONEY LOCUSTS FOR HEDGES. 
Eds. Rural ft kw-YorkerS. W. Ar¬ 
nold, in his article in the Rural of Jan. 9th, 
states:—“ That there is a borer that works in 
the Honey Locust is certain.” Herein I think 
Petroleum and thr Currant Worm.—W ould not 
crUli '' pttrobym rave a tendency to keep the currant 
worm from destroying the bosh » 1 r so, and not juju- 
nous u> the daah) it could be applied to the body of 
the bash before the worm ascends it. I believe all 
insects and vermin avoid all puDyont sno-’iirces. 
W ere I a gardener, or if I bad currant bushes, I would 
try the experiment.—J. Hixson. Oati a ruin . .Y- 15 
Water-Melons.—W ill you name the best varieties 
or water melons to plant?-J ohn G. Vincent. 
There are but two varieties which we would plant if 
we could get the seed-tile lee Cream and Black Span¬ 
ish. We think we never tasted anything in the melon 
line equal to an Ice Cream water-melon. The Black 
Spanish requires a long season. We should plant at 
once, and protect from frost with glass and boxes. 
Saffron. ( Carthamu-a tinciorus.j (J. R. J. ) Saf¬ 
fron may be sown any time this month. Sow in drills 
in beds as yon do onions, leaving spaces every four or 
five feet iu which to walk and gather the petals. We 
do not know what the practice is with the Shakers, 
who grow this plant for market. But we have seen It 
dried, by ^reading on boards, both in the sun and 
shade. It is neatly pressed, and wrapped in small 
square packages for the druggist, 
r 6 ^ * he i« mistaken, as I have been familiar with the „ EmiR BEarnr AV 0p , . , 
die ground * MUted m the .pring, Jerk ovwthc Hone , L(OTat ( U leJit,aia triamHthm) in its .he 3 
cutung bed, r»ke i l««l and smooth, then draw j| Icrent SU j e , ot prawt h. for the past twentr ! !*' onJ ? ul " “ r “ ce 
a Une across .t, place the back of the spade to yet u (ce m that has ever LSlSVStSSSfc" wSSSl wrSLS* 
the line, throw out the soil, leaving a trench been troubled with a borer . 1 t, ev «-^ n .“i* 1 » a hed s e t»l«* 
the line, throw out the soil, leaving a trench 
nearly perpendicular at the side next to the 
line, and a little deeper than the cutting is long. 
Then set the cuttings upright in this trench, 
unless they are more than six inches long—if 
so, incline them—placing them about three or 
four inches apart, and so deep that the upper 
bud will be one inch below the surface of the 
soil. When the row is tilled with cuttings, put 
iu about two inches of soil and press it firmly 
around the base of the cutting, then fill the 
trench up evenly, just covering the upper bud, 
but do not bury it too deeply. The rows of 
cuttings should be about two feet apart.” We 
Htus£ refer the reader to the book for further 
details on this subject, 
“Mallet Cuttings” are also talked about in 
the last named chapter. They are usually 
made by selecting the one-year-old eane and by 
cutting through the two-year-old wood, leaving 
a small piece of it attached, so that the whole 
resembles a mallet. The author says, “The 
advantage derived front the presence of a piece 
of old wood is not, as is sometimes stated, be¬ 
cause. roots are more readily produced from it, 
but because there are several buds at the point 
of junction or the old and young wood, and con¬ 
sequently a larger deposit of cambium than 
where there is but a single bud. The piece of 
old wood assists in protecting these buds until 
roots are produced.” He says there are some 
varieties of grapes—Nortec’s Virginia and the 
Delaware—that grow more readily from mallet 
cuttings than the ordinary three-bud cuttings. 
»«♦ .. ■ 
PRACTICAL FLORAL TALK.-BY A LADY, 
Ladies, have you commenced your Spring 
work in the flower garden ? Now is the time to 
dear away the dead stalks and leaves from the 
perennials and herbaceous plants; to procure 
new shrubs and plants, and to divide and trans¬ 
plant the old ones—the time to re-urrauge the 
beds and borders, and to make new ones. Make 
There seems to be considerable confusion re¬ 
garding the different varieties of Locusts, many 
confounding the Yellow (Eobiniapseud-acacia) 
with others. Possibly Mr, A. might have had 
reference to the latter, which is quite another 
tree, and totally unfit for any purpose of hedge¬ 
making. 
What we want, Mr. Editor, is to get at facts 
iu relation to a hedge-plant that can be recom¬ 
mended for general planting, as it is a matter of 
very great interest to a large portion of commu¬ 
nity. We need something reliable for a live 
fence, and I am confident that we have it in the 
Honey Locust, as it is a plant that is perfectly 
hardy, bears pruning well, and is armed with 
; sharp ami defensive thorns, which bid defiance 
to all intruders. 
I claim that a well grown hedge should never 
have from two to three feet of tops that can be 
killed by cold weather, and be of no detriment 
to it. Such Mr. Arnold says is frequently the 
ease with Osage Orange. Throughout this sec¬ 
tion of country, where hundreds of Osage 
Orange hedges were planted, there is only now 
and then one to be seen, aud those of uot very 
self-sustaining appearance. 
I notice that some of your correspondents 
complain of the Honey Locust becoming too 
thiu; but such cases must be owing to not cut¬ 
ting back close enough when young, as this is 
absolutely necessary with any hedge plant. 
The Honey Locust is beoomiug yearly better 
known and more aud more planted, and we 
think it will yet become the universal favorite 
for hedging. Henry IIalliday. 
Millwood, N. Y., May, 1SW. 
“ t >-»- - 
GRAFTING WAX AND GRAFTING. 
Eds. Rural New- Yorker : — To make 
grafting wax, use one-half pound good tal¬ 
low. one-half pound bees-wax, three pounds 
rosin. Melt aud work as shoemaker’s wax. 
Has ttio Os:igc- OrAage ever been tried"as a hedge plant 
in Y> extern New \urk? Would it be likciy to succfeod 
cm a clayey soil?—W. J 
We are of the up pion, from what we can learn and 
have seen, that the Tloney Locust is better adapted to 
hedging In your locality-that is, that it will make a 
more satisfactory hedge, in all respects, than the Os:igc 
Orange. But we do not doubt that the latter, If placed 
on a. writ drained hedge bid, allowed to grow two years 
and thou cut or laid down, will make a satisfactory 
hedge It may die down, but its efficiency .vs a hedge 
will not be affected thereby. 
gorticulturat gates* 
Coal Tar Injurious to Trees —The editor of tne 
Irish Farmer's Gao Ur says coal tar applied to young 
trees injures them, because “it prevents the enlarge¬ 
ment of the pan of the stem it is applied to.” We do 
not believe it has this effect. Will some one test the 
matter, and report? 
—--- 
Grate Nomenclature.— The recent report of a 
Committee on Grapes to the Ohio Horticultural 
Society, thus sets forth the qualities of some new 
seedlings“ It appears to the Committee that Lydia 
was rather add; that Mary was pretty good, with a 
thick skin, and that Ellen was rather sub-acid, with a 
Catawba flavor.” 
Russian Mods of Preserving Grapes.— In the 
South of Russia grapes are gathered before they are 
quite ripe, put in large, airtight jars, so filled with 
millet that the grapes .ve kept separate. They are 
seut tu this way to the markets or St. Petersburg. 
After remaining thus for a whole year they are still 
very sweet, all their sugar being developed by the 
ripening process in the pots. 
- ■ >■»«- 
Ths late Dr. John A. Kbnn:cott —In the Annual 
Address of President Monos, of the Missouri Horti¬ 
cultural Society, of St. Louis, are named the eminent 
horticulturists who died daring 1S63—among them Dr. 
Krnnicott, to the following language:—“In Doctor 
Kennicott, ftmillariy known as the “ Old Doctor,” do 
we of the West lose the pioneer of Western Horticul¬ 
ture—Its most active, useful and influential advocate. 
His life seemed devoted to the interest and improve¬ 
ment of his country and his kind. Distinguished as 
were his sen-ices iu horticulture and agriculture, they 
were scarcely less so in the interest of schools and 
colleges.” 
-- 
Does Propagation uy Grafting Degenerate 
as many small beds as you conveniently can, for When it is used, put it in warm water, so his sen-ices iu horticulture and agriculture, they 
flowers look much better grown iu masses, as to make it pliable; rub your hands with were Scarcd J le33 30 in th3 interest of schools and 
Nicely made beds look well on the lawn, even tallow to keep the wax from stiekiug to them u ’ 1K '” es ' __ 
when not tilled with flowers. If beds are cut when grafting. This wax will remain firm till Does Propagation uy Grafting Degenerate 
in the turf, be very care fill to have the edges grown ofl‘, while other wax will melt or crack, Fruit Trees V-M. Deca.cn b, Professor of Cnltiva- 
smooth and true, let the form be what it will, so as to let water or air in, which will cause the 11011 at 1,10 Garden of Plants, Paris, says —“The 
I have seen circular beds that were anything stump to die before it is healed over. notion that fruit trees degenerate because they are 
but round, with rough, jagged edges; such beds i n ton-grafting it is neeessarv to nut twn by grafting, is an error which must be ex- 
are certainly not ornamental, in and of them- a t , ■ , ‘ , , 5 r ; 1 1 ut tvvo Them is no single fact to prove it. Those 
selves. 0t thl,U 8clon8 iu a slum P‘ >0 to draw the sap up and which have been cited, depend upon totally different 
a r/mr ,A to V. , , heal over as quick as possible; and be sure to causes, first and foremost among which are climate, 
. . . . ' J ’ ai ’ 1 Y marked out by gruft into the limb that you would let remain if unsuitable soli, and very often bad cultivation or 
lust timing a stake firmly tu the groimd where you was going to trim. In grafting in Canada, neglect of pruning, so common now a days. Our an 
you wish the center of your bed to be. Fas tint I have used more tallow aud less bees-wax • in deul * K,aw ’ ' vllich ! ‘ ccntur y or two ago were so justly 
a pointed stick to one end of a strong coni or the Southern Suites, more bees-wax and less estMmt ‘ d - 1,1 “w «*»ctly the same as they ever were; 
rope; tie the other end loosely to the stake iu tallow, depending upon the temperature of the ? ey T„ n a ' Unu ‘ “ d kwp grtod ’ U8t 88 
the ground. The cord should be half the length air when usinir Davtu <tvct .to °“ g Tho P r «tond«d degeneracy of ancient races m 
of the diameter of the bed required. With fhe Joe Davi^, HI., m *’ ^ Cte " r dwi «* * 
so as to let water or air in, which will cause the 
stump to die before it is healed over. 
Iu top-grafting it is necessary to put two 
scions in a stump, so as to draw the sap up and 
heal over as quick as possible; and be sure to 
graft Into the limb that you would let remain if 
you was going to trim. In grafting iu Canada, 
I have used more tallow and less bees-wax; in 
the Southern Suites, more bees-wax and less 
tallow, depending upon the temperature of the 
air when using. David Sinclair. 
Joe Davies Co., HI., 1S6-I. 
A LEMON PIE CHAPTER. 
Matie, Lyons, N. Y., writes:—“I send one 
which we consider Hip-top.’ Take one coffee 
cup of sugar, juice of two lemons, the rind of 
one; two tablespoonfuls of corn starch; one cup 
of sweet milk; the yolk of six eggs, and the 
white of one. Bake with an under-crust. Then 
beat the whites of five of the eggs to a froth, to 
which add six tablespoonfuls of sugar, spread it 
on top of the pie, and put it back in the oven 
until it browns. This is enough for two pies. 
If ‘ Tom can not be suited with pies made after 
this recipe, he must be fastidious 
Francelia Forrester, of Dane Co., Wis., 
writes:—“Fill a teacup half full of the best 
golden 6irup; squeeze into it the juice of a lem¬ 
on, (throw out the pips,) and fill the cup with 
good coffee sugar; chop the peel as fine as pos¬ 
sible, line a plate with the best crust you can 
make, and spread upon it half the contents of 
the cup; sprinkle over it part of the chopped 
peel; cover this with a very thin crust; empty 
your cup upon it and sprinkle around the re¬ 
mainder of the peel, and cover again. If this 
does not suit ‘Tom,’ he don’t like lemon pie at 
aU, at alL” 
Mrs. L. Lewis, Kalamazoo, Mich., writes:— 
“Take one lemon; one cup white sugar; one 
egg; one tablespoon of flour; oue cup w-ater. 
Grate the yellow rind, throw away the white 
rind, cut the lemon pulp in small pieces and 
mash with the sugar; beat the egg and add it, 
then the flour, and last the water.” 
Alice, of Allegany, says:—“Tell Mattie, 
of Williamsville, to try the following recipe for 
two lemon pies, and if 4 Tom’ don’t like the first 
he needn’t try the next. Take the grated peel 
of one lemon; the juice of two; two tablespoon¬ 
fuls of cream tartar; two tablespoonfuls of melt¬ 
ed butter; the yolks of four eggs; eight spoon¬ 
fuls ot sugar. Bake till well done. 
“ Beat to a stiff froth the whites of four eggs, 
and four spoonsful of sugar, season with lemon 
extract and spread over the pies, then brown 
them slightly.” 
Mattie, Fairview, Pa., writes:—“In reply 
to Mattie, I send my recipe for making ■ Lem- 
en Pies,’ which I think can not fail to suit Tom : 
Add the grated rind of two lemons to the juice; 
one cup of white sugar; one half cup of sweet 
cream, and the yolks of two eggs. This quan¬ 
tity is sufficient for two pies. When the pies 
are done, spread an icing made of the whites of 
the eggs, and half a cup of sugar, and let them 
remain in the oven until they are of a delicate 
brown.” 
A Young Housekeeper, Batavia, N. Y., 
writes:— “I saw an inquiry in the last Rural 
for making lemon pie. I will send you mine, 
which I think an excellent one, and will suit 
Tom. Take two lemons, two cups sugar, one 
cup water, three eggs, and one tablespoon flour.” 
Mrs. D. H. D., Livonia, N. Y., writes:— 
“Mattie wishes for a recipe for good lemon 
pie, and I am sure the following must suit that 
epicure, Tom : — Pare and slice one and a half 
nice lemons, place the slices evenly over your 
paste. Take one ami a half cups of eoffee sugar; 
one cup of sweet cream; one teasponful of lem¬ 
on extract, and one tablespoonful of flour. Stir 
thoroughly, and pour over your fruit; cover 
with a thin crust, having an opening in the cen¬ 
ter, and bake 30 minutes in a moderate oven.” 
Mrs. Spencer Knapp, of Michigan, writes: 
“ Noticing an inquiry in the Rural for lemon 
pie, I send mine:—Oue lemon, one egg, one ta¬ 
blespoonful flour, one cap cold water, one cup 
white sugar, one cup raisins. Peel your lemon, 
chop the rind, cook it with the raisins, beat the 
egg, sugar and flour together, add the water, 
lemon and raisins; bake with two crusts. If 
this does not suit Tear he must be hard to 
please.” 
-- 
To Cleanse or Soften Hard "Water.— 
Those obliged to use hard water for washing, 
will appreciate the following; — Take about six 
quarts of ashes and make a white ley. Pour the 
ley into a barrel of hard water, and in a few 
minutes it will assume a milky appearance, 
occasioned by a separation of the particles of 
lime from the water. Let it stand three or tour 
hours, or till it becomes clear, and you can see 
the lime settled at the bottom of the barrel. 
The water will then be as soft as raiu water. 
I generally prepare it over night, and it will be 
all settled in the morning.—E. M. W., Plymouth 
Rock, Iowa, 1864. 
-»< - »■-a- 
Rustic Frames.— I take leaves, such as roses, 
lilac, tanzy, grass, stems of grass, &c., dip them 
into glue (common) so that they are covered 
with it. Bond the shape you wish them to be, 
and glue upon your frame. You can form flow¬ 
ers, leaves, &.C., much better and prettier than 
with leather. I have tried it and know them to 
be durable and substantial. And they are made 
in less than half the time. Try it. — Bell 
Howard. 
Crullers. — Three tablespoonfuls of sugar, 
three of butter or lard, three eggs, nutmeg and 
soda; cut in any fanciful shape and fry in lard.— 
M. J. S. A., HjW, N. Y., 1864. 
--- --- 
(SPECIAL NOTICE.) 
Conscientious Traders —No trader who sells goods 
for family coosninption cau claim to be honest and con¬ 
scientious who sells a deleterious article, such as is 
frequently sold and called Salerattis. He can satisfy 
hitnsdr without difficulty as to what ts pure and what 
is sot, and is morally bound to do so. The evidence 
is before the world that the Chemical rfaleralns made 
toy De Land & Co., at Parr-port, N. Y , and put up in 
red papers, is pure and wholesome. Grocers should 
' always have it, and cons tuners should take none other. 
