fj 1 j*TX p 
y A y -tf. 
O0B.STS KUKJlL KEW-YORKER. 
THE OLD ORCHARDS. 
Tt saddens the thoughtful man who travels 
through the couutn — especially the older settled 
•sections—to see the grand old orchards, which 
have furnished the cellars of the old homesteads 
with cider anJ fruit from the early time, dying 
of old ago with no thrifty young orchards about 
them—to see tho broken limbs, the dying and v 
dead trunks, the scarred and diseased veterans c ] 
passing away with no young recruits coining s 
after to make glad the succeeding generation. ^ 
What can the old folks be thinking about? t 
What are the middle-aged inheritors of the old 
homestead or its old orchards, sleeping over, s 
that they neglect a positive duty, (to say nothing ( 
of the profitable investment of family funds.) to r 
their children ? Is it the selfish spirit, which has , 
possession of you—the spirit, which says, “ The ] 
old orchard will furnish fruit as long as I live, , 
let my children take care of themselves ?” , 
Then you do not deserve the miuLslratiqu* of the 
young in your old age, when your eyes grow , 
dim and your 1 iruhs palsied. No, no, we can not 
believe that it is positive indifference to the wel¬ 
fare of your children. But is not the thought¬ 
lessness which permits the old orchards to die 
without supplying their places with youngemes 
criminal? Is there any feature of a homestead 
to which are attached so many pleasant associa- 
tfons as to the orchards? It is the paradise of 
the young aud the delightof the old. Each tree 
has its associated event. The fruit of each tree 
has impressed its outlino and flavor, its texture 
and color upon your boy, and he recalls these pe¬ 
culiarities as he turns the prairie furrow, crushes 
quarts iu California, trutiles w ith the Japanese, 
or tights for the Union in our armies. How 
strong a knot has the old orchard tied in his 
heart, binding him to the old home and the 
hearts that dwell there. The birds sing to him 
out of the orchard. The May-blossoms breathe 
their fragrance into his nostril-—the Spitzen- 
bergs and Pippins, the Harvest Boughs and 
Greenings, and the peculiar and luscious “natu¬ 
ral fruit,” that grew on a seedling too good to 
graft, laugh at him as they show their cheeks 
from behind their emerald screens—and oh ! 
how he longs to visit the home of his childhood 
and live over again the days of his youth. Such 
is our inheritance, reader ! Such the patrimony 
which comes down to us from the orchards of 
our lathers, no matter where we may be settled, 
or where we may wander. Would we part 
with this birth-right? Would we deprive onr 
children of it?—or our children's children? If 
not, new orchards must be planted. The old 
ones are passing away. 
As we wrote in the outset, it is saddening and 
astonishing that people who have lived so long 
in the world ami enjoyed the fruit of their la¬ 
bors, and of the labors of their fathers, should 
be so indifferent to this matter of renewing the 
orchards. It is the season to prepare for next 
spring’s planting. The young men who have 
asked us how to prepare laud for orchard plant¬ 
ing may now do this work well. Plow and sub¬ 
soil the land to he occupied, thoroughly. Do not 
forget- subsoil it. Let it lie until spring and 
again plow it, (or pulverize it In some manner,) 
manure it with good compost thoroughly incor¬ 
porated with the soil, if it needs it, and then 
plant. Don’t plant a young orchard in the sod. 
Do not allow any sward to make around your 
trees so long as you and they live. Cultivate 
them as you do corn and they will yield you far 
greater profit in proportion to the labor be¬ 
stowed. 
But the object of this article is to impress the 
importance of providing substitutes—young, 
healthy, and full of vitality—for the maimed, 
scarred and dying veterans in the okl orchards. 
a sprightly, rich and delicious flavor, “As a 
show grape, it will not of course hold a high 
place, hut for quality, and especially for the use 
of invalids, the absence of seeds renders it 
highly valuable. The skin is thin, and every¬ 
thing can be eaten. 7 ' 
GRAPE-VINE WORMS. 
BY DR. 
WARDER. 
POMOLOGICAL GOSSIP. 
The Black Eagle Cherry .— Edward W. Hes¬ 
ton, a correspondent of the Germantown Tele¬ 
graph, says he has three trees of this variety, 
from which he has gathered the present season 
three bushels each. He says:—“The trees are, 
for shape and beauty of foliage, considered by 
most persons equal to the horse chestnut, and 
the fruit can scarcely be seen twenty yards 
from the tree, as they grow through the tree 
more than most varieties, though this season 
they are more in clusters than usual. It has 
done better for me than any other variety, and 
is selling at present (June 2Jd) at 15 to 20 cents 
per lb. We also value the tree equal to any 
other for shade.” The Editor endorses the 
foregoing iu the following language:- “Every 
word of the above in relation to the Black 
Eagle Ls true. There is no cherry equal to it for 
general cultivation, and there is only one variety 
superior to it in flavor, the Governor Wood. It 
is, as Mr. 11. says, a beautiful tree in form, very 
much like the horse chestnut, with a darker 
foliage, and fully as dense. When the cherries 
are ripe, the appearance of the fruit, interruiu- 
glcd throughout the tree with the deep green 
foliage, is extremely picturesque.” 
The Basse Hamburgh Crape.— The English 
gardeners say this grape is well worthy of cul¬ 
ture, from Its being the earliest and sweetest of 
the Hamburgh*. The bunches are large and 
handsome, and black as jet, and the berries, al¬ 
though not so large as Wiknot's Victoria, are 
better flavored. Uovey, of Boston, says it is 
the best forcing grape lie bas ever tried, being 
a flue grower and an abundant bearer. He says 
it is the best of its class to plant in small houses 
for producing early crops. 
A Seedless Grape.— Hovky, In his Magazine, 
descibes a new seedling, seedless grape, raised 
by M. U. Simpson, of Saxonville. The bunch, 
he says, is not large, berry of medium size, 
cluster full and even, berries uniform in appear¬ 
ance. Color, jet black, with line bloom, and 
The Glaucopidinns are a group of .Sphinges t |, e 
which have feathered antenna, fly mostly by ca || 
day, and alight to lake their food, instead of f an 
sucking it when on the wing like a Sphinx. In Fit 
this they resemble many moths, ** well as iu tb e 
their form and in their treformations. They its 
are more like the Egerians than other Sphinges. of 
They Hrc called GlaUCOpidi ins from the glaucous 
or bluish-green color of some of the species. 
Their antennae are pectinated or feathered on 
each side. The caterpillars of the Glaucopidians j 
have sixteen feet., are slender and cylindrical, j n( 
with a few hairs scattered over the surface of qq 
the body, or in little tufts. H: 
At this season of the year we may often jje 
observe i^rtions of the foliage of our grape- p p 
vines eroded so that one or more leaves turn ^e, 
brown, but which, when examined, show us at 
once that It is the work of an insect. We should go 
immediately examine the neighboring leaves for w 
the marauders, which are now consuming the 
entire substance of their tissues, excepting the p , 
stalks and largest vines. Our search will soon 
result In the discovery of a little army or squad 0I 
of yellowish caterpillars, which are gregarious in 
and feed close together, side by side in regular- 
ranks, as though well drilled. tl 
Harris tells us that these worms are yellow, 
with a transverse row- of velvety black tufts on 0 , 
each ring, and a few conspicuous hairs upon g, 
each extremity of the body; their feet are six- 
teen in number and rather short; their motions 
are sluggish. When touched they curl their 
bodies sidew i-e and fall to the ground, or more p 
rarely hang suspended from the leaves by a j € 
silken thread. The eggs are laid in clusters of a 
about twenty on the under side of the leaves, q 
When fully grown, which is in twelve to four¬ 
teen days, according to Glover, the worms are jj 
six-tenths of an inch long. They leave the vino 
j to seek some sheltered spot to spin their thin, 0 
but tougb, oblong, oval cocoons, and soon after- g 
wards are transformed to shining brown ebry- p 
salids. il 
The moths of this insect, which is the Procris 
Americana, are of a blue-black color, with a p 
saffron-colored collar, and ft notched tuft on the q 
extremity of the body. The wings, which are t 
verv uarrow, expand nearly one inch. I hey _ 
may be seen flying about the grape-vines in the 
middle of the day. We have a succession of 
crops of these worms, from June till September, 
: though Mr. Harris observed but one crop in 
Massachusetts. In the South they have been , 
found to be very numerous, aud whole branches t 
1 of the vines are stripped of their foliage. , 
■ We should endeavor to exterminate these i 
■ insects before they become too numerous, as £ 
■ we shall suffer from their devouring appetites. t 
’ This is the American representative of the 
1 Proiris nils, or Ampelophaga of Europe, j 
1 which sometimes proves very injurious to the , 
) grape-vine. . 
These Forresters should be destroyed by ] 
' hand-picking when not numerous, and Mr. | 
* Glover advises syringing the vines with a solu- , 
|- lion of whale-oil soap and trampling those that 
a fall to the ground. He also informs us that the 
r French destroy small moths by using cords 
' dipped in honey and stretched from tree to tree. 
These cords attract the bisects by their sweet- 
e ness and entrap them by their adhesiveness. 
7 There is another insect which is now destroy- 
’ ing the grape-vine foliage, which should be 
’ kept in check. It is exceedingly active and 
very shy, and therefore difficult to catch, 
although he holds up his sign very conspicu¬ 
ously. This, too, is a moth, but quite different 
from the Forrester. It is the Dtsmia vxaculalis, 
described by Mr. Glover, in the Patent Office 
J Report for 1854, page 7$, part of whose descrip- 
, tlon I give: 
’ “ This shy little caterpillar is solitary', and to 
"'l protect himself from harm, he most curiously 
constructs himself a house by rolling up one 
* ride or edge of a grape leaf, and fastening it 
* with shining, white silken bands; it thus forms 
1H a very regular tube, with a diameter of about half 
j an inch, sometimes. This is open at both ends, 
* but as It Is generally horizontal, the rain does 
’ not enter, nor do the castings escape. 
“This lively little worm may not always be 
I founil at home, for either he is out feeding, or, 
j. being alarmed by our approach, when we lay 
>r hold of his habitation, he immediately wriggles 
’ . himself out and fails below, sometimes sus- 
* t pended by a slender thread, 
“This caterpillar is about nine-tenths of an 
( , r inch in length, of a green color, with a black 
semi - circle on tho first, and two or more 
black spots on the second segment of the body. 
* * * The chrysalids were formed under 
0H * 
shelter of a portion of a leaf; they were about 
half au inch in length, at first orange, afterward 
brown. * * * The moth measures about an 
u ^* inch across tho wings. The female had two dia- 
of tinct white spots on black ground on each upper 
lu * and under wiug; two white bands round tho 
al ' abdomen, and a white border round each wing, 
ire with a line of black through the center. The 
’ s male had two white spots on each upper wing, 
II £ with a semi-lunar mark of white on the outside 
l J s of each spot. The uuder wings had only one 
» es long spot of white with a lunar mark under it, 
aud the tail was white.” 
ue, These insects should be destroyed by hand¬ 
led picking, and it requires great activity and 
eh, adroitness to capture them, 
ze, Mr. Fitch describes another caterpillar which 
ar- lies upon the leaves of the grape-vine, and which 
ind is also a housebuilder, “forming a retreat for 
itself by drawing the eilges of one, two or three 
leaves together, by means of fine, silken threads 
like cobweb, thus making a large roomy cavity, 
commonly of a globular form, within which it 
appeared to lie iu repose during the day time. 
If the edges of t he leaves at any point did not 
exactly cotne^together, the gap between them 
was closed by a patch made of silken threads 
woven together.’’ This produce* a curious 
moth belonging to the family calk 1 /• .ssipenues 
by Lfttreille, because the wings are cleft or split; 
these lobe* resemble feathers, hence the English 
call the moths Plumes. They belong to the 
family Alacitidcr: , and this grupe eater Mr. 
Fitch calls the Pteropl.orus perhcelidactylm, or 
the gartered, because it has yellow bands around 
its hind legs resembling those important articles 
of dress. 
ana tyUttlt*. CHICKENS, CO OKIES, C ITRON CAKE. 
Number of Plants to the Acre.— The following 
table may be useful to tbe gardener and farmer in 
showing the number of plants, or trees, that may he 
grown on an acre of ground, when planted at any of 
the undermentioned distances: 
Pist. apart. No. Plants. List, apart No. Plants. 
1 foot.43,560 
1-0 feet. 1 R*I 
2 feet.10.890 
2,q feet.0,007 
8 fee_4,440 
4 feet.2.7fB 
5 feet.1.142 
tt feet.1,510 
0 fret...537 
Vi feet.302 
15 feet.193 
18 feet.134 
21 feet....98 
24 feet.75 
27 feet.59 
80 feet.48 
BARBERRY CULTURE. 
During the past season we have had numerous 
inquiries concerning the culture of this plant. 
The following from the pen of E. C. Frost of 
Havana N. Y., will answer some of these inqui¬ 
ries:—“ Seed of the barberry may be picked and 
planted.in the fall in drills, or during the win¬ 
ter, (the berries remaining on the branches du- 
riug the winter, and a portion until it is in blos¬ 
som the next spring,) Or the seed may be mixed 
with sand or dirt in the fall or winter, and kept 
out exposed to the changes of the season, and 
planted in the spring. 
The plants may be set for the hedge, one, two 
or three years from the seed, nine to twelve 
inches apart, either In the spring or fall. 
Each spring, sprouts -tart from the collar, at 
the ground, and grow higher and stronger than 
those of the preceding year, uutil the plant is, in 
our soil, seven or eight feet high. Each year’s 
growth thickens and strengthens the bottom of 
the hedge. 
It should not be trimmed or pruned at any 
time, when young or old. The single plant or 
hedge is fan->haped, upper surface even, the 
leaves, blossoms and fruit covering it to within 
about two feet of the ground. If well eared for 
it will’turn stock in about four years. 
I have grown it fifteen years iu grass and cul¬ 
tivated ground, and have- uot known a sprout to 
come from the roots, but always from the collar 
of the plant, and hence say it never sprouts or 
spreads, but thickens by the youngest wood. It 
is very hardy; the cold winters have not injured 
it, nor has any of the oldest wood died out. 
The bark of the whole, root and branch, is 
bitter, so that mice, nor anything else, will eat it. 
The plant has thorns. The blossoms are yellow, 
the fruit red and sour—u.-ed for tarts and jellies 
—and is substituted for cranberries.” 
---- " - 
VEGETABLE INSTINCTS. 
The Be-t Ra-piverry for Family Use.— What do 
yon poii-ider the beet Ksspberry for laraily use, Brinck- 
Ik’s Orangp, FrapeoniaqFastolf) or‘R-.d Antwerp?—M. 
P. J., Fulton, X. r. 
If wc wwe going to select one of the above named 
for onr own family use, we should select the first named 
—Bri tickle’s Orange. But that it is the best to recom¬ 
mend for cultivation for family use we are not pre¬ 
pared to assert. Tastes differ We know of a rasp¬ 
berry that we can recommend for general cultivation 
that iB not surpassed in any respect by any raspberry 
with which we are acquainted—we mean the Purple 
Cane. 
Strawberry Soil.— (J. N. T. G., Chazy, N. Y.) 
Yonr intervale land is the kind of soil for strawberries. 
Prepare it by deep plowing, jnst as yon do for corn. 
We do not know which is the "best" variety. Tri- 
orophe de Gand, Russet.l’s Prolific, Buffalo Seedling, 
Hooker's Seedling, Wilson’s Albany, are all good 
varieties- But tbe value of any variety to yon must 
depend upon your proximity to market, and the mode 
of culture yen adopt—if ypn cultivate for market. We 
prefer to plant in spring. But planting may be done 
now. and dnringSeptember. Select young plants for 
fall planting. 
. ->+<- 
Fine Double Balsams. —Eudriuge Forsyth of 
Owego, New York, sends us as fine specimens of 
double Balsams as we ever saw. He says —“For 
twelve years I have been cultivating and perfecting 
them. The first flower was semi-double. I planted 
tho Fol-tl the next year, and ns soon as a tingle flower 
made Its appearance, T pulled it up and threw it away. 
By so doing I found the Sowers became more double 
each succeeding year until they have become so double 
there are scarcely any seed pods formed. This is my 
experience In perfecting the specimens I send you.’’ 
APPLE JELLY FROM NEW CIDER. 
Eds. Rural Kew-Yorker:—I will send you 
a few recipes, for the column on domestic econ¬ 
omy, in which I am veryimuch interested. 
To Cook Chickens. —Drees them nicely; 
joint them up, as for soup; boil till tender, sea¬ 
soning well, then take it from the soup, and fry 
in butter; thicken the soup for gravy', adding 
the butter in which the chicken was fried. 
This, I think, makes an excellent dish for the 
dinner table. 
Cookies. —Two cups sugar, one-half cup but¬ 
ter, one-half cup lard, one cup buttermilk, three 
eggs, one teaspoonful soda or saleratus, nutmeg 
to taste; flour to make a stiff dough; roll thin, 
and bake quick. 
Citron Cake. —Four pounds flour, two and 
a half pounds sugar, two pounds butter, two 
ounces lard, one pint yeast, one quart of new 
milk, nine eggs, nutmeg, two pounds of raisins, 
citron as you like; rub a handful of tbe sugar 
and the lard well with the flour, beat the eggs, 
and mix with the yeast. Warm the milk and 
mix the whole together for the first rising. Mix 
the butter and sugar to a cream, and add for the 
second rising, which must be very light; add 
the fruit and nutmeg just before putting into 
the pans. This will make six loaves. A wine- 
glassful of brandy will be an improvement, and 
should be added with the fruit. 
A Farmer’s "Wife. 
Washington, Wis . 1864. 
To Preserve Cucumbers for Pickling. 
—Cut the cucumbers from off the vines with¬ 
out bruising the stems; lay them carefully in a 
basket; take them to the cellar; sort and pack 
them in barrels, putting different sizes in sepa¬ 
rate barrels; spread a layer of salt between each 
layer of cucumbers; there should be sufficient 
salt to entirely cover the pickles between the 
layers. Continue to pack the cucumbers daily 
as they are picked, never using any but fine cu¬ 
cumbers, discarding all that are crooked or of 
slow growth. Keep boards over the pickles, 
and weight to press them under the brine, 
which will be formed without the addition of 
water, with the juice extracted from the fruit 
by the salt. Pickles packed in this manner may 
be preserved for years, if there are no impuri¬ 
ties iu the salt; but if the salt is mixed with 
lime, they will soon soften and spoil. 
A tree which is fond of water, when planted f t 
near some brook will set off all its principal 
roots in that direction. How does it know the 
water to be there? And how does it know that p 
it will be able to reach the border of it? To ’j 
say, in popular phrase, that the water attracts 
the roots in that direction, is to invent a new 
and very remarkable sort of attraction that pulls 
at roots iu the ground, and turns them out at 
the point of starting—is a something created to q 
account for the fact in question, which is eveu 
mote difficult than the fact itself. Mr. Madison, ^ 
for example, hail an aqueduct of logs which, in g 
reaching his house, passed by a tree especially 
fond of water, at a considerable distance from , 
it. Abreast of the tree there was an augur-hole 
iu the log that had been filled with a plug of soft . 
wood. Exactly thitherward the tree sent olT a 
long stretch of roots, which forced their way 
through the plug, choking up the passage, and ( 
were found there drinking like so many thirsty , 
animals. Was it then the soft wood plug that t 
attracted these roots? It certainly should be, , 
on the attraction principle; for the water was 
just as near at other points as here. . 
It is sahl that a strawberry planted in sand, > 
with good earth a little way off, will turn its i 
runnel's all in the latter direction, and if the good i 
earth is too far off to be reached, the plant will ( 
make no effort on that side more than on the 
other—which is equivalent to saying that the 
plant has, in its life-principle, an instinct of 
measurement. It does not measure the ground 
and then itself, aud theu compare the two; but 
it has an adaptive power by which, without 
comparison, it graduates its action by its possi¬ 
bilities. 
- ♦ • ♦ 11 - 
WINE MAKING. 
Pick the grapes off’ the stems when fully 
ripe, rejecting the bad ones. 
Pass them through tho wine mill to tear open 
the skins, hut not to bruise the pulp. Press j 
moderately; then get all that remains in the 
must to make brandy or an inferior sour wine 
of. Strain and till into Clean barrels; theu in¬ 
sert a bent tube tight iu the buug, aud let the 
lower (outside) end rest under the surface of 
water in a bucket so that while all the gas shall 
escape, the air will uot get to the wine. When 
it has douo fermenting, rack it off into clean 
barrels, bung it up and set in a cool place—bot¬ 
tle U in a few’ months. The great secret of 
making good wine is to select only the best 
1 grapes, aud not press out the sour portiou of 
the pulp. 
Nothing is here said about the numerous mix¬ 
tures of water, sugar aud grape juice which are 
frequently concocted and sold uuder the name 
of wine, but only of the pure juice of the grape, 
’ properly fermented .—Fanner and Mechanic. 
* -——• 
. Important to Native Wink Make as.—In response 
to an inquiry, the Internal Revenue Bureau luis replied, 
that wines made of Hurries and sugar, without the in- 
1 fusion of distilled spirit#, are subject to tax as tnaim- 
t ractures, vU: five per Centura ad valorem. When dls- 
r tilled spirits are used, the tax is fifty cents per gallon. 
Messrs. Corey & Son, of Lima, Ind., manu¬ 
facture apple jelly from cider, on a sorghum j 
evaporator. They make it from trie pine juice 
of the apple without any admixture whatever, 
no sugar and no chemicals. Their apparatus is 
copper. They assert that during their three 
years’ experience they have not found cider jel¬ 
lies to congeal into candy, nor mold on the sur¬ 
face; and their flavor improves with age. The 
following is their process as they give it: 
“The apples were ground and pressed in the 
ordinary way, and the cider, after being strain¬ 
ed. and before its fermentation, was passed in a 
t hin and nearly contiuous current over the in¬ 
tensely heated surface of our clarifyipg aud 
evaporating sugar pan. The whole process of 
cleansing and condensing to the requisite consis¬ 
tency for jellies, being about eight gallons into 
one, is performed in from twenty to thirty min¬ 
utes from the time that the cider enters the 
clarifier uutil it leaves the opposite end of the 
evaporator, duly cleansed, condensed and cook¬ 
ed. From fifteen to twenty barrels of cider may 
be thus transformed per day of ten hours’ ser¬ 
vice, on a pan of suitable dimensions for family 
or neighborhood use.” 
To Prepare Uncooked Tomatoes for 
Suffer,— For a family of half a dozen persons, 
take six eggs, boil four of them hard , dissolve 
the yolks with vinegar sufficient, and about 
1 three teaspoonfuls of mustard, and mash as 
smooth as possible; then add the two remaining 
egg-n raw, yolk and white, stir well, then add 
I salad oil to make altogether sauce sufficient to 
i cover the tomatoes well; add plenty of salt and 
J cayenne pepper, and beat thoroughly until it 
frosts. 8kiu and cut the tomatoes a full fourth 
of an inch thick, and pour the sauce over, aud 
you have a dish to tickle the palate of an epi¬ 
cure, aud gratify the taste of the most fastidious. 
--—■ 
To Color Kid Gloves. —Can kid gloves be 
colored? Very easily—Take a handful of log¬ 
wood, put into a bowl, cover with alcohol; let 
it soak until it looks strong, one day, perhaps. 
Put on one glove; take a small woolen cloth 
or sponge, wet your glove all over, rub it dry, 
and hard, and until it shines; it will be a nice 
purple; repeat the process, and it will be black. 
—Mrs. L. H. Bennett, Onon. Co., JV. T. 
How to Soften the Skin, &c.— 1 Take a 
Valuable Recife for Pickles. — Pack j uuip 0 f g lim tolu (a fragrant balsam.) 
cucumbers of a proper size, after having been a boutthe size of a walnut, and put in your wash 
washed well, iuto a jar or other utensil, and ) ia if hour before washing. It will have 
then pour ou a good article ot molasses, until a softening, pleasant effect on the skin; and also 
the cucumbers are completely enveloped. In j e ^ en f rcL .kles, and other disagreeable marks, 
about three weeks time you will have a fine __ 
article of pickles, which will keep perfectly 
\ , Mountain Cake.— One cup of sugar; half 
green and bard lor a year. The molasses in b luJf e milk; two wpa flour; two 
conjunct.cn with the juice of the cucumbers, P ^ teaspoonful of cream tartar; half do. 
becomes an excellent article of vinegar, which s ®"’ 1 . M /). •, 
CUD be used » tho plekln are token ont. The »«*>• nutme s .-L. JL, Mm, Vh.o 
above recipe has been used in our own family *** 
for the past ten years, and we can safely recom- Pork Cake.— One pound of fat pork c] 
mend it. It makes pickles of most excellent 0 ne of raisins or dried cherries, oue 
flavor, with little trouble, and at slight expense, sugar, two cups of molasses, one pint wai 
Trv it,— Exchange, ter, three teaspoonsful saleratus.—L. M., 
Pork Cake.—O ne pound of fat pork chopped 
fine, one of raisins or dried cherries, oue cup of 
sugar, two cups of molasses, one pint warm wa¬ 
ter, three teaspoonsful saleratus. —L. M., Milan, 
Recife for Blackberry Syrup.— The 
following recipe, for compounding it, is given 
as one which has been tried for sixteen years, 
in eases of diarrhea, dysentery, &e., and with in¬ 
variable success: Half pound blackberry root: 
half pound white oak bark, cut into small pieces 
or pulverize, and boil in one gallon of water, un¬ 
til it is reduced to two quarts; then strain and 
boil up with cloves, cinnamon, red pepper, &e., 
and enough sugar to make a thick syrup. Add 
a gallon of the best French brandy to each 
quart, to keep in hot weather, or in a hot clime; 
it is not necessary in cold weather. Bottle and 
seal it with wax. when it will keep for years. 
- ■» » ♦ — 
Blackberry Wine.— In answer to “ M.’s” 
inquiry, l send the following recipe for black¬ 
berry wine. We have tried it. and know' it to 
I be good. Measure your berries and bruise 
them; to every gallon add a quart of boiling 
water Let the mixture stand twenty-four 
hours, stirring it occasionally; then strain off 
the liquid iuto a c^-k or bottles; to every gallon 
add two pounds of white, or good brown sugar; 
cork tight, and it will be tit for use by the fol¬ 
lowing October. A small quantity of French 
brandy improves it, and it will keep better.— 
E. C. H., Burg Hill, 'lYurnbull Co., Ohio. 
Pimples on the Face. — I knew a face 
sadly defaced by pimples, cured by the applica¬ 
tion of a mixture of gin and saltpetre. Bathe 
the face in the mixture often.— Hattie. 
DOMESTIC INQUIRIES. 
Pot Pit: Crust.— Will Mrs. E. A. C. inform me how 
to make that crust that is to be eaten with her pot pie? 
Wc utiderslaiul the pot-pie perfectly, but not the ernst. 
—MRS. >L. T , Dunkirk, .V Y 
. Jbll Cak* —Will some friend, through the columns 
of the Rural, furnish mo with a recipe for making 
“tip lop’’ plain and roll jell-cake? aud oblige—M at- 
xix. “ Farmer's 2Iome,” OMo. 
Coloring Cheese.—W ill some of your numerous 
correspondents please inform me of the method of col¬ 
oring cheese as practiced in large dairies; also the in¬ 
gredients vised ? Please give a recipe for icing for cake. 
—Mrs- T. W. C., Xi'duMnylon Co., X. F. 
Salting Down Cucumbers.—How shall I put down 
cucumbers in salt?— Mrs. M. K. 
Take ajar, firkin, or barrel, put salt in the bottom, 
lay in a tier of cucumbers, throw on salt, and again 
cucumbers. Lay on a cover and weight so as to keep 
them under the brine. 
Cooking Prairie Chickens.— Will not some of the 
Western dames, who have had experience and know, 
tell an Eastern dame the most approved ways of pre¬ 
paring a prairie chieken for the table? We sometimes 
get them down here, and want to know how to get the 
greatest enjoyment from. them.— Eastern Housewife. 
Cooking Pears for Sauce.—W ill some one tell me 
how to cook pears for sauce—the best way of serving 
theiiif—KtvriK. 
The editor thinks the best way of serving them on 
the table as sauce is not to cook them at all—peel, slice 
in thin slices, and serve with sugar and cream—milk 
will do If you have no cream. There ia no fruit that 
excel* It served In this way. 
