NOMENCLATURE OF FRUIT. 
his experiments, and to which he attributes the 
chief cause of his success. Your Committee 
could not ascertain the composition of the gasses 
in the rooms. They, however, had sufficient 
evidence that there was a large proportion of 
carbonic acid, as the lighted candle was extin¬ 
guished ; but as our breathing was not affected, 
and little inconvenience felt from the carbonic 
gas, we must infer that there was also sufficient 
oxygen to support animal life without danger, 
unless too great a detention in the rooms might 
have affected us; this, however, would not often 
occur iu a temperature of 34 degrees, as we suf¬ 
fered from the cold more than from the carbon¬ 
ic acid gas. 
When a vegetable substance is burned in the 
air, the oxygen of the atmosphere is the only 
material agent in affecting the decomposition. 
The carbon of the burning body unites directly 
with this oxygen, and forms carbonic acid. 
In the natural process of decay, however, at 
the ordinary temperature of the atmosphere, 
vegetable matter is exposed to the action of 
both air and water; these both co-operate in in¬ 
ducing and carrying on the deconq-osition, and 
hence carbonic acid is not, as in the case of com¬ 
bustion, the chief or immediate result. 
The final results of this decay are the same as 
those which attend upon ordinary combustion; 
but the conditions under which it takes place 
being different, the immediate results are, to a 
certain extent, different also. [Concluded next 
week. 
The New York Tribune says:—“The old 
canes have about performed their duty, and the 
new shoots are aspiriug to overtop their parents. 
Remember, that the next year's crop will de¬ 
pend entirely upon these new canes. To insure 
a vigorous growth, cut out all the old ones as 
soon as the fruit has been gathered—they would 
never bear again — and unless an increase of 
stock is wanted, cut out a portion of the weak 
canes of the present year. This will throw all 
the growth into the remainder, and secure 
strong shoots for future fruiting. They are 
often left too crowded. If in large hills four 
feet apart, four raspberry, or three blackberry 
canes are quite sufficient for a hilL We prefer 
them in drills, to be trained upon a trellis, with 
single canes of raspberries fifteen inches, and 
blackberries twenty inches distant, the rows 
four feet apart for raspberries and six feet for 
blackberries. On rich ground, well tended, the 
growth will be sufficient to fill the trellis, which 
need not be more than two wires or slats in 
height When too aspiring, nip off the shoot at 
a reasonable height, to induce side branches. 
This will make a miniature tree, which, with 
the Lawton blackberry, has been known to pro¬ 
duce six and even eight quarts per cane." 
DOING UP APPLES. 
A rRUTT PRESERVING HOUSE. 
be complains of a difficulty which has often been 
met. with by many fruit growers. He very truly 
-ays that" People who enjoy the companion-hip 
of well educated pomologists and florists and the 
r nvilege of attending their gatherings cau hard¬ 
ly realize what embarrassments and mortifica¬ 
tions country people undergo who are deprived 
of this privilege* When we consult the books, 
papers, or magazines we are confronted with a 
formidable set of jaw breaking names derived 
from the French, Latin, German, and other for¬ 
eign tongues,” Again he says, “We dare not 
speak ourselves, as we might expose our igno¬ 
rance by the use of some outlandish, unknown 
name.” 
Here is a difficulty which the writer has often 
felt, and which he has often heard expressed by 
fruit growers, and for which they have often 
wished a remedy. Our leading fruit growers, 
nurserymen, and others who give tone and eclat 
to the business of fruit growing should remem¬ 
ber that those who are the most interested in 
growing fruit, who produce the greater part of 
the supplies of our great markets, are men 
whose path has led in the humbler walks of life 
—who, although they may teach many the prac¬ 
tical points of fruit growing, are ignorant of any 
and all these foreign languages from which these 
“outlandish'" names are derived. To them the 
pronunciation of these “Jaw Breakers” be¬ 
comes a nuisance. And many times to avoid the 
use of the word they avoid the raising of the 
fruit. 
But with your correspondent’s suggestion of 
a remedy allow me to differ. I would suggest 
that instead of a pronouncing vocabulary give 
us an English name, and a plain one at thatr- 
one of ease in pronunciation—one which can 
become familiar to the ear and to the tongue.— 
There are the names of many localities, many 
originators, many circumstances, which if at¬ 
tached to our best and most fancy fruits, would 
be more pleasing to the masses, useful as mat¬ 
ters of history, and could be passed with ease 
from person to person, from generation to gen¬ 
eration, like the Rhode Island Greening, the 
Baldwin apple, the Lawton Blackberry, the 
Crawford peach, &c., &c., each of which have 
with their name associated their history. 
To the farmer, the more simple the machine¬ 
ry, the least liable to need repair, the least skill 
ef the mechanic required In Its use, so long as it 
does its allotted task, the more valuable it be¬ 
comes to him. So with this subject, the least 
that a fruit is encumbered with a name the more 
apt is he to test its value and become familiar 
with it. Give us a .dimple name, founded upon 
locality, quality, originator, or other circum¬ 
stance connected with Its history, and not a 
“jaw breaker ” which will lead us to fear every 
time we attempt to speak it, that we have made 
fools of ourselves and perhaps of our neighbor. 
And I would suggest that our leading Pomolog- 
ical Society be requested to appoint a committee 
to arrange this matter. Let them give us am¬ 
id r. B. M.|Nyce, of Greensburg, Jnd., has 
constructed a house for preserving fruit, and 
'has adopted processes of his own which have 
proved successful. The Cincinnati Horticultu¬ 
ral Society appointed a committee to visit, ex¬ 
amine and report upon this house. Two mem¬ 
bers of the commit lee, Geo. Graham and John 
E.'Mottiek, did so and reported to the Socie¬ 
ty May 21st, We think our readers will find the 
report interesting, and we give it entire: 
The Committee appointed by the Cincinnati 
Horticultural Society to visit the fruit preserv¬ 
ing house oi* Mr. B. M. Nyc;e at Grecnsburg, 
Decatur county. Indiana, respectfully report: 
That on Thursday morning, agreeable to ap¬ 
pointment. they met Mr. Nyce and examined 
the building, which is 2d feet square outside, 
and 20 feet high. The outside casing is of sheet 
iron, closely nailed at the edges to oak or beech 
studding, painted and made throughout air-tight. 
The inside preserving chambe-r is 20 feet square 
and 10 feet high. Its sides are of sheet iron, the 
same as the outside, the space three feet be¬ 
tween the outside and the inside casing filled 
with dry saw dust and wheat chaff. 
On the bottom, earth is packed in between the 
foundation walls, and made level with them. 
A mixture of pitch and coal tar, while hot, 
was poured on the bottom one-third inch thick, 
to prevent the ascent of moisture from the 
ground; ou this is put dry chaff three feet thick. 
On the top of this is the floor of the preserving 
room or chamber, made of thin zinc or galvan¬ 
ized iron. The sheets soldered and laid on a 
plank floor. The ceiling of the preserving room 
is of strong galvanized iron; the sheets riveted 
and soldered, inclining to the center, where a 
tube is attached to let ofl' the waste water from 
the ice. I rrcuv on this is six feet of ice, 
which f i 1 ,anicer above the preserv¬ 
ing roo' Ti i. - • - • sinks down about 
three L> t In • und in each of the 
preser • fins a iic: of roughs, placed two 
inches .'v _ oih: which was put the 
chlori roughs were inclined 
90 as . 1 » ; -n: isorbed by the chlo¬ 
ride, ■ roj ■ int ?el below. 
Tl '• t T t power of absorbing 
mob ' a silver-white metal, 
whi b ti oxygen forms lime. 
Iti- ' . - ,n nature in an uncom- 
birstates •• ion f calcium is produced 
wl tt i cm 1 - >, j ne or marble ia dissolved in 
muriatic I - ution of chloride of cal- 
c!-m. muriate of lime, is ob¬ 
tain t !. Tl is - >!'. tito occurs in sea water, in 
t r,i ‘ t- and is sometimes allowed 
to 'flow av . v ,.te from chemical works. 
Mr. N mi product* his chloride by immersing 
utarbii- -I'M- -, r - ci -non limestone, in muriatic 
acjv, wli j .. .Jure - fermentation by dissolving 
• mes chloride of calcium in 
its ftui -’ Tt. ' is heated in a large pan of 
-m i . iron, until ; i-eeomes very hard mid dry. 
It. > t in ti bn: 1 r. . - pieces and put into troughs, 
who. it 1.no ’ uid again by taking up mois¬ 
ture ,n tJ c* : u It is then again taken oqt, 
dried, i : : one substance may be thus used 
t "> - iny “r i! : limes, Mr. Nyce showed us a 
(i vory ii nun . i-c acid costing three dollars and 
fifty eets, which made an amount of dry chlo¬ 
ride sufficient to take up IS gallons of moisture. 
This absorbent in a room containing six hun¬ 
dred bushels of fruit, takes up about three gal¬ 
lons of water per week evaporated from the 
fruit There is a fan in each room which is 
connected by gearing to a wind-mill on the top 
of the house, and as no power is required, but 
sinqily to overcome friction, the fans operate 
more or less almost daily, as a gentle breeze is 
sufficient to put them in motion. The object of 
the fans is to produce circulation in the rooms, 
and to bring the vapor that may arise from the 
fruit in contact with the chloride, to be absorb¬ 
ed by it. 
The dry state of the house is ascertained by 
an ingenious, rude, and simple contrivance used 
as a hygrometer, which acts as scales. On one 
side is put half an ounce of dry chloride of cal¬ 
cium, with one ounce of rain water, which is 
balanced by a weight on the other side, and as 
the moisture of the house increases or diminishes, 
the weight of thecliloridc in the scales indicates 
it, and thus directs the quantity to be used for 
producing the desired state of moisture. 
The temperature of the room, as seen by a 
thermometer, was 31 degrees. In one room the 
ceiling on which the ice rests was perfectly dry, 
although as cold as the ice above it. In another 
room we found a slight degree of moisture on 
the ceiling. This room Mr. N. considers about 
as dry as it should be for fruit generally, as ex¬ 
treme dryness wilts some varieties of fruit, as 
exhibited to us in the first room we examined. 
Some species are more easily affected in this 
way than others. 
On entering the first room with a common 
lighted candle, we found the flame gradually ex¬ 
tinguished, and it was necessary to get a cup 
filled w ith melted lard, with a large wick, to 
give us sufficient light to examine the fruit. 
The rooms arc gas-tight, and Mr. N. keeps them 
most of the time so immersed in carbonic acid, 
created by the gradual ripening of the fruit, 
that a eormnou candle or lamp will not burn in 
it. Theovu'on of doing this is found in the prin¬ 
ciple enunciated by Liebeg, viz “That decay 
is much retarded by the absence of moisture, 
and by the substance being surrounded by an 
atmosphere of carbonic acid, which prevents 
the access of the oxygen of the air from com¬ 
ing in contac- with decaying matter.” 
Mr. Nyce endeavors, as strictly as possible, to 
apply the truth hero stated by Liebig, and ou 
these principles he has arranged and conducts 
Aoongmal” (whose letter we would? 
publish, if we had space and her name,) sends 
ns what Laura Elmer once wrote on this 
subject. We insert it below, simply, saying (to 
“Aboriginal,”) that we’ll insert another adver¬ 
tisement it we can cnly secure another contri¬ 
bution as good accompanied by a petite note as 
spicy, and get as well paid for it (the ad/) 
before. Read Laura Elmer: 
r irst and foremost, always and forever, they 
——-- - J Spitzenbergs—there is nothing like 
Let them be o? 
must be Spitzenbergs— 
them for the preserving pan. 
fair, round shape (I can forgive any other apple 
for occasional humps and knottiness, but never 
a Spitzenberg;) pare, and with a corer take out 
the core. Place them right side up with catu 
in your porcelain kettle, or nice tin pan, with 
water about half their height. Let them boil 
gently, turning them over with 3 three-inch, 
s kimm er, such as you use for the quarter• heir 
cream on a pan of real, not swill milk, that they 
may not be broken. When they are tender, 
strew powdered sugar on each apple, a few 
spoonfuls; when they have simmered a few 
minutes turn them over and strew them again 
with sugar. In all you need but half the pro¬ 
portion that preserves would require, for these 
are to be made fresh every week or two. as yon- 
want them; and they are more harmless than 
apples uncooked. (Had Eve known of this 
recipe there is no knowing what might have 
happened one day.) Let the apples be well 
boiled with the sugar, then take them out and; 
let the syrup boil till it is a little jellied. 
“Place the apples in a dish, for the table; 
pour the rich, lumpy ifrom the jelly) syrup over 
them; after standing an hour the tops will be 
drained, then they must be covered again with 
powdered sugar—it is like snow piled upon am¬ 
ber. If they are right, they are as bright and 
translucent as amber, and their own flavor is so 
peculiar and rich, that only for a change will 
you ever wish to use any lemon in the prepare* 
tion. Now. with a suffusion of cream or with¬ 
out it) of that same sort, from grass-and clover* 
or fragrant hay, for lunch, dessert., or a country- 
tea, these will, I aver, make smacking Ups; not 
the best kind, but one kind, and may bring about 
the best kind as a reward. 
“ Should any old bachelor be so fortunate, or 
unfortunate, as to get a taste of the dish, he will 
at once perceive the unwiseness of his past life, 
and will live in a state of penitence all the time 
of Spitzenbergs, at least.” 
The Buffalo Seedling.—Is the Buffalo Seedling 
advertised in your paper by Joseph Seech, Waterloo, 
the Bame you saw in Buffalo'-—G D. F., Coemirj, N. Y 
We do not know, bnt suppose so, of course. 
Sea Kale.-(A.M. M , Lewiston, N Y.) The young 
shoots are boiled as greens when they appear in spring. 
Boiled and dressed like asparagus it is scarcely inferior 
to that vegetable. It requires considerable boiling, and 
ia eaid to be better if boiled in milk and water. 
Cutting Herbs to Dry. — When is the bear ime to 
cut herbs to dry, and how should they be dried—in the 
sun or in shade?— Mrs. Johnson. 
Herbs for drying or distillation should be cut when 
in blossom, and dried in the shade. 
Questions for Illinois Horticulturists.—W e 
have received from W. U Flash, Cor. See’/ of Illinois 
State Hort, Society, two circulars embracing thirty-five 
question?, which If faithfully answered by the orchard- 
iats of the West would result in the accumulation of 
information, or data, of great value to them. 
Layering Grapes.—W hen is the right lime to lay- 
down grape vine layers to have them take root ? And 
will the present year's growth be the wood to lay down ? 
H. Z. F , Annawan , IU. 
Lay down early in spring; use the previous year's 
wood. 
THE DWARF HOLLYHOCK, 
Eds. Rural: — I send you with this a few 
blossoms of an old and common flower, the 
Hollyhock. Also, a part of a spike showing 
how thickly the blooms duster around and con¬ 
ceal the flower-stem. These were produced 
from seeds sown last summer, about the first of 
June, and I have picked the flowers as they 
grow in the row, just to show you how double 
and beautiful they can be grown. 
Those of your readers who know the Holly¬ 
hock as a tall, coarse-growing plant with single 
flowers, could hardly recognize the Dwarf 
Double Eollyhock, as akin to the old sort. 
Wonderful improvements have been made in 
this flower the past ten years, and I can how 
recommend it with confidence to all who love 
showy yet beautiful and hardy flowers. The 
Hollyhock has become a great favorite with the 
florists of Europe, aud it is remarkably adapted 
to our climate. 
The seed may be sown in the garden in May 
or June. In the autumn or next spring remove 
the plants from the seed-bed, and set them about 
two feet apart each way. They will flower in 
July. If the plants are strong the next au¬ 
tumn the roots may be divided aud re-set. If 
the plants are rather weak and no young shoots 
are growing around the base for next season’s 
flowering the flowering stem should be removed 
as soon as the first flowers begin to fade, to 
strengthen the root. In no case should seed be 
allowed to ripen unless the roots are very strong. 
J. V. 
Remarks. — Accompanying the above note 
were a score or more specimens of half as many 
varieties of this beautiful, showy flower. They 
were as perfect and showy as Dahlias. We 
have grown this plant iu our own garden from 
seed furnished us by Mr. V-, and can bear testi¬ 
mony to the gratification it gives, and the atten¬ 
tion it attracts. On the rich prairie soils (where 
we grew it) It was uot so much a dwarf as it is 
here, but its habit is very accurately repre¬ 
sented in the engraving. It will be seen that 
the characteristics of the common flower are 
retained in the row of outer petals, while the 
filling up is more delicately done—the petals 
less coar-e and as delicately blushed, in some 
cases, as a rose, or the edges tinted like a 
picotee, or splashed like a carnation. 
A this tear’s Graft Fruiting.—P. B. Noxon of 
W&tervliet, N. Y. t writes“ I had a graft set the 25th 
of last May by Mr. Elias Pratt; it blossomed in 
June, aud now has one apple on it measuring two inch¬ 
es in circumference. The graft was cut from a Tomp¬ 
kins Co. King and set on a seedling some Twelve year? 
aid.” 
Mrs. E. J. Roberts, Secretary of the Soldiers 
Aid Society, New Haven, Mass., has issued the 
following circular: 
Dried Fruit vs. Jellies.—As the time of 
fruits has again come round, we would remind 
our friends in town and country that the Sani¬ 
tary Commission has expressed a decided prefer?- 
enee for dried fruits, instead of jellies, for the 
army, on account of the waste and breakage 
from fermentation during the heat of summer, 
and the difficulties of packing. The high price 
of sugar is an additional recommendation to the 
dried fruit. The following recipes are consid¬ 
ered good: 
Fruit Dried with Sugar, &c. — To a 
pound of currants put a quarter of a pound of 
sugar. Boil together for a minute — that is, let 
them just come to the boiling — spread them on 
plates and set them in the sun for two daysq 
then if they are not sufficiently dried, set them 
in the oven for a little while. When dry. tkev 
cna be packed in stone or earthen jars, or wood¬ 
en boxes. 
Blackberry Cordial.— Put your berries 
into a jar, which must be set into a kettle of 
water to boil for a few minutes; then extract; 
the juice as you do for currant jelly. To a pint 
of juice put a pound of sugar and a small teacup 
of brandy. It does not need boiling again, and 
is fit for use immediately. 
Another.— To one quart of blackberry juico 
put a tablt spoonful each of ground cloves, cinna¬ 
mon and allspice; boil ten or fifteen minutes, 
then add half a pound of sugar, and when cool 
a half pint of alcohol, to which should be added 
nearly the same amount of water. 
Spinach.—W hat variety o{ spisacb is best for spring 
nse, and what time should it be sown?—A. M. M.. 
Lewiston, iV. Y. 
We should sow the Prickly or Fall for early spring 
nse. It is the hardiest Sow any time during August 
and September. For summer and fall sow the Round 
variety in April, May and Jane. 
CONSERVATORIES OF PARIS, 
Saving Seed.— (Miss M R. M. ) Seed should not be 
left on the plant until fully ripe. As soon as the seed 
is fully formed the seed stalk should be cut and spread 
under cover or paper oa doth to dry. When the seeds 
and foliage are dry they may be beaten out and C-ean-.d 
and thus the whole may be preserved. Much valuable 
seed is lost by allowing the stalks to dry in the garden 
where they stand. 
The city of Paris has formed in the Bois de 
Boulogne, near the Chateay de la Muette, a large 
establishment, where the legions of foreign 
plants are reared which decorate the squares 
and public walks of the capital. This establish¬ 
ment has now been considerably enlarged; it 
occupies a surface of 44.000 square metres and 
contains 24 conservatories and 3,000 hot-beds, 
representing a glazed surface of 10,000 square 
metres. There ia a vast hot-house, covering a 
space of 433 square metres, and containing about 
2,000 palm trees and other large plants. One of 
the conservatories, comprising 500 square me¬ 
tres, contains 250 aborescent camelias, some of 
them six metres in height, and partly derived 
from the collections formed by the Empress 
Josephine at La Malmaison. 
In another conservatory there are about 300 
of camelias in pots, a collection of eucalyptuses, 
and another of mimosas, about 3,000 plants in 
all. There arc other conservatories, containing 
2,500 hibiscuses from China, 3,500 bananas, 12,- 
000 begonias, Ac. The conservatory reserved 
for the multiplication of plants is 200 squareme- 
tres in surface; it Is warmed by rows of hot 
water pipes. There are always upwards of 50,- 
000 cuttings here, which are renewed from 15 to 
111 times in the course of the year. From this 
place the young plants are taken to another 
called the “ weaning conservatory,” where 
they acquire sufficient vigor to be transferred to 
the others. There is an immense cellar, 1,500 
square metres iu surface, where a provision of 
200,000 tubes of connect’ are kept during the 
winter—fifty workmen are daily engaged in the 
various duties connected with there conserva¬ 
tories.— 1157, 
The “ Tag Alder.”— (Rachel Smith, Park Co., Ind ) 
The “ Tag Alder ” ia the common alder of the swamps 
(A'liut rubra, Marsh; A. serruiaia. Wiiid.) and, we 
suppose, may be found in the woody swamps of vour 
State, though wc do not remember to have seen it there 
It is common ia this State, Michigan and Wisconsin. 
The cherry referred to is the common wild black cherry 
—pruTws serotina, Ehrhart. 
Transplanting Evergreens.— Will yon, or some 
arborist, inform me what time of the year is best, and 
what month will do, to transplant evergreen trees for 
shade.—Red and While Cedar, Fir, Balsam, Spruce or 
Hemlock?—N. L, Oyeirubury, W«, 
The benl time, all things considered, to transplant 
evergreens is in May—say from the middle to the last 
In your latitude. The next best lime is from the middle 
of August to the middle of September. 
Pickled Eggs.—B oil the eggs until very 
hard; when cold shell mem, and cut them iu 
halves lengthwise. Lay them carefully iu a 
large-mouthed jar ;uid pour over them scalding 
vinegar, well seasoned with whole pepper 
alspiee, a little ginger and some cloves or garlic. 
When cold tie up closely and let them stand a 
month. They are then fit for use. With cold 
meat they are a most delicious and delicate 
pickle. . Lizzie F» 
Peaches in Michigan.—O. D. Parsons, of St. Jo¬ 
seph, Michigan, writes concerning fruit in that section: 
—“ About hero, the peaches were nearly ail killed by 
iho cold weather of last January. In a few orchards 
to the north of the town there will be some. Trees 
were not materially injured except in a few cases, Far¬ 
ther north, along the lake, they are said to be better, 
and there will be somr in a ftw places in the interior of 
the State. There will be as many apples as could, per¬ 
haps, be expected after the large crop of last year. 
Pears, a few. Grape?, fair prospect Cherries plenty. 
Smaller fruits about as usual. Strawberries were near¬ 
ly used up by the drouth. As to crops—wheat thin but 
plump; corn late bnt coming on well naw; oats »ry 
light; hay ditto; potatoes fair/' 
Molasses Cake.—O ne cup of molasses, one 
of shortening; one of boiling water, one tea¬ 
spoonful of salaratus, a little ginger aud salt if 
the shortening is fresh.— Lee M., J/t lan, Ohio. 
In reply to J. Fink, BaldwinsvIUe, N. Y., 
page 199 current volume Rural, iu regard to 
kerosene oil for destroying apple tree worms, I 
would say you had better by far keep your 
kerosene oil entirely from your orchard. I will 
admit that it will kill the “varmints,” but 
wherever it touches the tree, it will kill that 
also. I find this by experience, having tried it 
to my satisfaction. It is better to go through 
your orchard ouuo a week, aud where you see a 
nest lor tiling, with a pole or small stick you can 
keep them from doing any damage. Even yel¬ 
low snuff is far better than the oil above men¬ 
tioned. Mr. Fink speaks of going into the top 
of a tree; it would be impossible to pour it on 
lo the nest without some running down among 
the branches. I believe that there are other 
remedies far better; but this is my opinion. I 
have lost trees by the experiment. w. s. 8, 
Malone, N. Y., July 1,I8W. 
Roses.—'W ill you please give, through, the Rural, 
the names of six best standard roses and six best 
chmblDg roses t hat are perfectly hardy '■ Are the Moss 
Ri'-is and Hybrid Perpetual?’hardy enough f or this 
dim .u- Mrs. E. M. W., Kti ie/r., Hwsn. 
Hybrid Perpetual. — Genl- Jacqu.menor brilliant 
crimson; Ducluvse de Cambaceree, b*:ght rose ; 
Burvune Provost, deep rose; tjydonie, light pink. 
Mats. — Luxembourg, purplish crinrem ; Marie de 
Blola, clear lilac. 
Climbing or Running Posts. — tjueefl of the Prairies, 
bright red; Baltimore Belle, pale hush; Snperba, pale 
rose; Milledgeville, flesh color; Anna Maria, blush; 
Queen of the Belgians, white. .01 the climbers named 
above are Prairie Roses, except the last, which is an 
Ayrshire- 
Thcmore robust varied-? or the Hybrid Perpetual 
and Moss will doubtless endure your winters. We do 
not give the above list a? sAr best, but as among the best. 
To name the six best roses is about as difficult as to 
name the six best pears.— b. 
PROTECTING PEACHES, 
Blackberry Wine.—W ill some of the numerous- 
correspondents of the Rural give a recipe for making 
good blackberry wine, and oblige— M. 
Cooking squashes.— I should be greatly obliged for 
the different and best modes of cooking winter and 
summer squashes-—A Young Housewife. 
Canning Sweet Corn.—W ill some of your readers- 
tell me the best mode of preserving sweet com for win. 
ter use’ Can it be canned successfully ? If so, how? 
-Mrs. W. O. P. 
Preserving Black CcrsantsJ —Is there any way 
of making the black currant useful for sauce, except 
by drying it. We have no other cult ants this season 
and wuuld like information.—I mogens. 
We have eaten Wack currant preserves, a year old, 
that excelled cranberry sauce or any jelly we ever ate 
as a relish with meat. How :: was prepared we dont 
know'. 
William Palmer, of Allegany Co., N. Y., 
writes:—“ Englishmen say they never think of 
growing peaches out-of-doors—in the open air— 
their summers are too cool. They phint their 
trees in niches ou the sunny side of n wall, and 
thus produce line peaches. Iu Massachusetts 
trees are planted on the south side of buildings, 
and their brauohes uru confined, parallel with 
the wall, with strips of lath about eight inches 
from the wall, thus gaiuiug a double heat from 
the sun. This we should do on these Allegany 
hills, for the trees cannot endure the full sweep 
of the north-west winds. Wo should cultivate 
the earlier kinds, for the late often fail to ripen 
before the October freezes.” 
Tl 
LI. 
ril', 
