AMERICAN POMOLOGICAL SOCIETY. 
TENTH SESSION. 
Contisncd from page 311, last No. 
OFFICERS ELECTED. 
The Committee on nominations reported the 
following nominations as officers of the Society: 
The report was unanimously adopted: 
Praritient Marshall P Wii.djcf, Massachusetts. 
Vice Presidents —J. A. Warder, Ohio; J. 8. Cabot, 
Mass.; E. 0. W orcester, Vermont; C. Downing, New 
York; Win. Parry, New Jersey; H. Bulat, l’enn ; Ed. 
Tatnall, Delaware; W- C. Wilson, Maryland;,M. S. 
Qilerson, Tennessee; Lawrence Young, Kentucky; 
WUIlarn Port, Michigan; I D. G. Nulacni, Indiana; D. 
B. Wicr, lit; B. P. Edwards, Missouri; Silas Moore, 
R I ; Yardlcy Taylor, Virginia; E. V. Curtis, Wla.; 
R. T. Perkins, California; William Saunders, District 
of Columbia; E. W- Beadle, Canada West; N. A. Ba 
con, Connecticut; It. Peters, Georgia. 
Treeuurcr —Thomas P. James, Pa. 
Secretary — James Vick, N. Y. 
Executive Committee—d. J. Ilowe, Conn.; M. B. Bate- 
ham, Ohio; J. G Bergen, New York; J. E. Mitchell, 
Philadelphia , W. O. Flagg, Illinois. 
General Prutt Committee— P. Barry, Rochester, N. Y , 
Chairman; J W. Adams, Maine; Kben Wight, Mass.; 
J. II. Bourne, R. I.; D. S. Dewey, Conn.; E. C Wor¬ 
cester, Vt.; W. B. Smith, N. Y.; Dr. Trimble, N. J.; 
A. W ilanison, Pa.; Ed. Tatnall, Del ; J. S. Downer, 
Ky.; 0. W. t'ainpbeil, Ohio; U. M. Beeler, Indiana; 
M. L. Dunlap, Illinois; Wm. Muir, Missouri; T. T. 
Lyon, Mich.; Joshua Pierce, District of Columbia; 
Charles Arnold, Canada West, 
Com. on Foreign Fruits—C. M. Hovey, Maes.; M. It 
Bateham, Ohio; It. BaUt, Pa.; Goo. Ellwanger, N. Y.; 
H. E Hooker, N. Y.; D. S. Dewey, Conn. 
Com. on Synonyms and Rejected Pruitt—J. S. Cabot, 
Mass ; 8. B. Parsons, N. Y.; 1 D. G- Nelson, Tnd. ; 
J. A. Warder, Ohio; J. J. Thomas, N. Y.; Kobt. Buist, 
Pn.; C. M. Ilovey, Mass. 
Com. on Fruits on Exhibition —E. W. Hercndccn, W. 
B. Smith and K. P. Taft. 
Sprcial Com. on Revision of Catalogue— P. Barry, J. 
S. Cabot, J. A. Warder, Cbas. Downing, C. M. Ilovey, 
P. K. Phoenix, F. It. Elliott, J. J. Thomas, M. L. Dun¬ 
lap, President Wilder, cx-offtcio. 
Com. on A’ctu Native Fruits —C. Downing, C. M. Hov- 
ey, R. Buist, J. A Warder, P. Barry, D. Coil, S. O. 
Knpap, F. R. Elliott. 
LIST OK MEMBERS. 
The following is a list of members present at 
this meeting, and of t hose who reported by letter: 
Allen, Edwin, New Brunswick, N. J. 
Bergen, John G. Brooklyn, N. Y. 
Barry, 1*., Rochester, N. Y. 
Buist, R., Philadelphia, Pa. 
Brown, E. A. Geneva, N. Y. 
Brill, F., Newark, N. J. 
Beadle, D. W., St. Catharines, €. W. 
Bcolor, G. If., Indianapolis, Ind. 
Bort, Wm., Niles, Mich. 
Buchanan, David B-, Elizabeth, N. J. 
Buchanan, Isaac, 9 West 17th St., New York. 
Brocksbabk, Wm.. Hudson, N. Y. 
Bateham, 31. B.. PincsvUle, Ohio. 
Bragdon, Cbas. I)., Rochester, N. Y. 
Gratae, John, Lockport. N. Y. 
Campbell, G. W., Delaware, Ohio. 
Carpenter, W. S., Rye, N. Y. 
Downing, Charles, Newburgh, N. Y. 
Dickermau, Chas., New Haven, Conn. 
Dreer, H. A., Philadelphia, Pa. 
Douglas, Robert, Waukegan, Ills. 
Dingwall, John. Albany, N. Y. 
Davis, Hiram, Rochester, N. Y. 
Earle, K., Wooster, Mass. 
Edwards, B. F., St. Louis, Mo. 
EUwtinger, Geo., Rochester. 
Fowler, C. Gilbert, Newburgh, N. Y. 
Frost, E. A., Rochester, N. Y. 
Frost, Joseph. Rochester, N. Y. 
Field, T. W,, Brooklyn, N. Y. 
Fish, G. T., Rochester, N. Y. 
Graves, S, S., Geneva, N. Y. 
Grant, C. W., Iona, N. Y. 
Iloopes, West Chester, Pa. 
Herendeen, E. W., Macedon, N. Y. 
Hoag, C. L., Lockport, N. Y. 
Harris, Edward, Buffalo, N. Y. 
Uclmor, J. W., Lockport, N. Y. 
Hooker. 11. E., Rochester, N. Y. 
Hodge, Benj., Buffalo, N. Y. 
Hulbert, N. A., Buffalo, N. Y. 
Howe, Wm., North Salem, N. Y. 
Harkens, I)., Wilkcsbarre, Pa. 
Ilowe, Johu J., Birmingham, Conn. 
Hooker. C. SL, Rochester, N. Y. 
Houghton, J. S., Philadelphia, Pa. 
Uoadley, Geo., Cincinnati, Ohio. 
Knox, J., Pittsburgh, Pa. 
Kelsey, S. T,, Bloomington, Ills. 
Little, Wm. S.. Rochester, N. Y. 
Langworthy, I,. B., Rochester, N. Y. 
Lang worthy, U. N., Greece, N. Y. 
Mead, Peter lb, New York City. 
Matteson, G., St. Louis, Mo. 
Marshall, 8. B., Maseillon, O. 
Muir, Win., Fox Creek, Mo. 
Maekie, Mathew, Clyde, N. Y. 
Maxwell, O. Ib, Geneva, N. Y. 
Moore, S. Providence, lb I. 
Moore, Jacob, Brighton, N. Y. 
Moore, D. D. T., Rochester, N. Y. 
Moody, E., I.ockporL N. Y. 
Meehan, Thomas, Germ:intowu, Pa. 
Mercevon, F. F., Catawlssa, Pa. 
Nelson, 1. D. G., Fort Wayne, Ind. 
Noble,. S, W., Jenkiutown, Pa. 
Orton, .1. G., Binghamton, N. Y. 
Price, James M., Media, I*a. 
Parsons, lb !?., Flushing, N. Y. 
Pullen, W. II. H., Hightstovvu, N. J. 
Parry, Wm., Uinmuninson, N. J., 
Pearce, E, D., Providence, R. I. 
Pardee, Stephen D., New Haven, Conn. 
Ryan, C. J., Rochester, N. Y. 
Smith, B., Cuba, Mo. 
Smith, Daniel, Newburgh, N. Y. 
Selover, E. C., Auburn, N. Y. 
Seelye, C. W., Rochester, N. Y. 
Sylvester, E. W-, Lyons, N. Y. 
Saunders, Wm., Washington, D. C. 
Stewart, 11. T., Middle Haddam, Conn. 
Thurber, Geo., New York City. 
Trimble, Isaac P., Newark, N\ J. 
Trowbridge, F., Millford, Conn. 
Terrill. J. F., Auburn, N- Y. 
Townsend, B. ( ’., New York City. 
Thomas, John J., Union Springs, N. Y. 
Vick, James, Rochester, N. Y. 
Wier, D. B., 1, icon. Ills. 
Whiliek, L. L.„ Brandon, Vt. 
Warner, Henry A., New Haven, Conn. 
Woodward, W. A,, Valle Gate. N. Y. 
Younglove, Joseph I., Bowling Green, Ky. 
Y'oungiove, James, Johnstown, Nl Y. 
Zimmerman, Godfrey, Buffalo, N. Y. 
REPORT OF COMMITTEE ON FRUITS ON EXHI¬ 
BITION. 
The committee appointed to examine the fruits 
on exhibition respectfully report that they found 
on the.tables:—From Ellwanger & Barry, 
Rochester, N. Y., 155 varieties of pears and 30 
varieties of plums. From Frost «fc Co. Roch¬ 
ester, N. Y., 9 varieties Roger’s Hybrid and 14 
other sorts of grapes, 8 varieties crab apples, 
one seedling apple and one seedling grape. 
From Hooker, Farlky & Co. Rochester, N. 
Y., 43 varieties of pears. From C. J. Ryan & 
Co. Rochester, 10 varieties pears, 48 varieties 
apples, 10 varieties grapes. From C. W. See- 
lye, Rochester, 32 varieties grapes. From 
H. N. Langworthy Greece, N. Y., two vari¬ 
eties grapes. From H. E. Hooker & Co. 
Rochester, 50 varieties pears, 8 of native grapes. 
From J. Knox Pittsburgh, Pa., 15 varieties 
grapes. From Godfrey Zimmerman Buffalo, 
N. Y., 22 varieties apples, 20 varieties pears, 5 
varieties grapes. From K. W. Sylvester, 
Lyons, N. Y., 2 varieties seedling peaches, 3 
varieties peaches, 2 varieties pears, 2 varieties 
grapes. From Geo. W. Campbell, Delaware, 
O. , samples of Delaware grapes. From Bron¬ 
son, Graves & Selovkr, Geneva, N. Y., 17 
varieties apples, 47 varieties pears, 2 varieties 
plums, 11 varieties native grapes, 19 varieties 
foreign grapes. From T. C. Maxwell Gene¬ 
va, N. Y., 13 varieties grapes. From 1. 31. 
Paul North Adams, Mass. 31 varieties apples. 
From Storks & Harrison Painesville, (>., by 
31. B. Bateham, 4 varieties grapes. From L. 
B. Marshall 3Ia*illon, O., 4 varieties of ap¬ 
ples. From I. W. Manning Reading, 3Iass., 
2 varieties grapes. From John G. Bergen 
Brooklyn, N. Y., 8 varieties grapes. From 
Daniel Darkens Wilkes Barre, Pa., 3 varie¬ 
ties grapes. From WM. Brocksrank Hudson’ 
N. Y. t 18 varieties grapes. From Dr. C. W. 
Grant, samples of Iona and Iaraella grapes. 
From Dr. I. K. Eshlman, Downington, Pa,, 2 
varieties apples and 1 of pears. From Hovey 
& Co. Boston, 4 varieties pears. FromS. Moore 
Providence, Ib 1., 1 variety pear. From J. W. 
Bailey Plattsburgh, N. Y., samples Adiron- 
dac grape. From Rorert Douglas Wauke¬ 
gan, Ill., 23 varieties pears. From Wm. Par¬ 
ry Cinnaminson, N. J., 6 varieties apples. From 
Departmeutof Agriculture, AVashington, D. C,, 
1 sample of Y'eddo grape. From E. P. Taft 
of Rhode Island, 3 varieties pears. From C. B. 
Manchester, 1 variety peaches. From- 
Boardman Rushville, N. Y., 3 varieties grapes. 
E. W. Herendeen, 
W. Brown Smith, 
E. B. Taft, 
Committee. 
At this point the Committee to which was re¬ 
ferred the Treasurer’s communication in refer¬ 
ence to the disposal of the sots of Transactions 
remaining on hand, reported, recommending 
“ that the Treasurer be authorized to retain per¬ 
manently for the use of the Society tight copies 
or sets complete, and to dispose of the remain¬ 
ing copies to life members who have not been 
previously supplied and to those that may be¬ 
come so in the order in which they became 
members, until the remaining twenty sets are 
exhausted." This report was adopted, aud the 
Secretary was instructed to notify the Treasurer 
who had become life members at this meeting, 
giving the order in which they became such. 
The Committee on the credentials of Dele¬ 
gates from kindred Societies reported and their 
report was adopted. 
discussion on grapes. 
J. S. Houghton of Pa. and M. B. Bateham 
of O., were appointed a committee to select sam¬ 
ples of grapes under discussion and bring them 
forward to the stand. 
Adirondac.— Presented by John W. Bailey 
of Plattsburg, N. 3". 
Beadle of C. W.—Is this grape hardy? I 
have had but a limited experience with it. 1 
had but oue vine. The tirst winter I protected 
ib The second winter I did not protect it. and 
it was killed root and branch. 
Thurlow of Mass—I left it uncovered last 
winter. It bore fruit this season. Thermome¬ 
ter probably 15® below zero. No snow to pro¬ 
tect ib Other grapes did not suffer. 
Moody of New York.—Mr. Bailey says it 
is about as hardy as Isabella. In our section the 
Isabella suffered from the winter. 
Beadle of C. W.-Tlie mercury fell 15° be¬ 
low zero, accompanied with a severe wind. 
The weather was quite moderate immediately 
before the extreme cold. 
Herendeen of New York.—A vine that is 
known to be hardy will frequently die if ex¬ 
posed when only a year old. That a vine of 
that age is winter-killed is no test of its hardi¬ 
ness. 
Campbell of Ohio.—I planted it two years 
ago—a part of the vines grafted on the Taylor, 
started early In six inch pots, and planted out 
late. Last spring, t hough covered, I found them 
all killed to the collar. Some that wero not 
grafted on the Taylorkiiled entirely. Last winter 
was a severe test. But I am satisfied thatin com¬ 
parison with other vines this grape is very ten¬ 
der. Rebecca vines beside it covered in the s 
same manner, and of the same age were not in- il 
jui’ed. Tiie Delaware was the least injured of 
anything 1 had. The thermometer was 14® or d 
15® below zero, accompanied with a -trong cut- o 
ting wind. Peach wood was killed. 
Hoadlf. y of Ohio. — Tho thermometer with a 
it* was 45® above zero, and in two hours it froze 1 
Mie harness on mv horse and in twelve hours n 
it went down to 12® below zero—i ids in Cincin- 
natti. v 
Knox of Pa.—I planted this grape in the 
spring oi 1863. It grew well and went through t 
la-t winter uninjured with me. Thermometer I 
marked 7® heiow zero with us. t 
Sylvester of N. Y.—I haditeovered slight¬ 
ly last winter, fourteen miles from Lake Onta- v 
rio, and it came out uninjured. r 
Hove v of Mas*.—I have but little personal t 
experience with it. I set it out in the spring of I 
1863. It made feeble growth. Cut it back to t 
three or four eyes, and it went through the win- ( 
ter in good condition. I. bad occasion to visit 
3tr. Bailey’s neighborhood, and sa w his vines. i 
Found grafted vines, vines from layers and buds 
in all stages of growth. Three year old vines 
were bearing three or four bunches, better c 
colored, even, than the Hartford Prolific and ap- i 
peared to be likely to ripen earlier at the time t 
of my visit. The vine, leaf &e. appeared much 
like the Isabella. I think it a seedling of the i 
Isabella. But I submit whether the experience j 
of men who have given this grape but one i 
year’s trial, and perhaps with a single vine, is of 
any value in determining the real merits of this ] 
grape. The past year is no test. Other hardy j 
varieties were killed by it. I think this grape 1 
as hardy as the Isabella or Diana. My vines ; 
have made good growth this year. I think the ; 
Adirondac stands prominent among the promis¬ 
ing black grapes. 
Bailey of N. Y.—1 find it necessary to cover i 
all my vines. 1 do not claim for this grape ex- i 
tra hardiuess, but I believe it is as hardy as the 
Isabella. 3ly grapes are gTown on open trellis 
without contrivances for forcing them. With 
me the Adirondac is a few days earlier than 
the Hartford Prolific. It is as free from mil¬ 
dew as any grape I have; the leaves stand the 
sun well, and the fruit hangs well on the bunch. 
I have a letter from Richmond, Ind., in latitude 
40, where it has been subjected to a severe drouth 
and scorching sun the past season, and several 
varieti® have been injured by sun scald, while 
the Adfrondac has not been affected at all. 
The vine retains its foliage until the fruit is 
thoroughly ripe. 3Iy place is not peculiarly 
favorable to the growth of the grape, and pro¬ 
tection is necessary. 
Trimble of N. J.—Allow me to ask Mr. 
Bailey a question. Here is a representation 
of a disease which I found on the Isabella at Dr. 
UNDERHILL’S place. Do you have it on the 
Adirondac ? 
B alley. —If it is the mildew, we have had it 
on the Adirondac — but we have had no va¬ 
riety, with us, entirely free from it. Have seen 
less of it on the Adirondac than on any other 
variety except the Concord. 
Orevelliug.— Knox of Pa.—It is improving. 
I have seen much better bunches than are 
here exhibited. As the vines get age the 
bunches become more compact. It is not quite 
as early as the Hartford Prolific. Flavor fine. 
Hooker of N. Y r .— (Holds up a bunch.) This 
is a very good specimen of the Crevelling. It is 
early, productive and hardy, and valuable for 
home cultivation; but such bunches as these 
will not sell well in market^-no one should rely 
upon it as a market grape. It hangs on well. 
The form of the bunch is of the greatest conse¬ 
quence in a market grape. The Adirondac 
bears a beautiful bunch; the looseness of habit 
in the Crevelling is entirely a characteristic 
one. I do not believe age will charge this char¬ 
acteristic. 
Mead of N. Y.—I consider the Crevelling a 
good early grape, and superior to the Hartford 
Prolific. I am surprised that any one should 
say that it will not sell when the Hartford Pro¬ 
lific will. These are not good samples of the 
Crevelling. As brought into New York mar¬ 
ket they will sell better than the Hartford Pro¬ 
lific. We are beginning to learn what good 
grapes ar c. Why, sir, the Hartford Prolific was 
selling at 25 to 30 cents per pound, and the Del¬ 
aware at 40 to 60 cents just before I left New 
York. I tell you, good grapes Mill sell; and I 
wish to do what 1 can to wipe out this impres¬ 
sion that a poor grape is as valuable for market 
as a good one. I wish to give my testimony to 
the etlect that the Crevelling is every way qual¬ 
ified to supercede the Hartford Prolific. 
Harkens of Pa.—While its bunches are not 
so compact and handsome as some other varie¬ 
ties, 1 think it is to bo a popular grape; and I 
venture to assert that, although its bunches are 
not as compact, vines of the same age will bear 
as great a weight of fruit as the Hartford Pro¬ 
lific, 
Hooves of Pa.—3Iy experience with it is 
limited. But I never saw as loose bunches of 
this variety at any exhibition I ever attended as 
these before us to-day. 1 have seen it grow as 
compactly as the Isabella. Its berries never 
drop from the bunch, which is a desirable qual¬ 
ity for a market fruit. We like it, 
Bergen of N. Y.—I have fruited it for the 
first time this year. The hunches are loose. I 
concur iu the remarks of Mr. Hooker, that we 
must please the eye as well as the taste. 
Sylvester of N. Y. — As I fruit it the 
bunches have this same characteristic loose- 
> ness. It is not so early a< the Hartford Prolific. 
But it is a valuable, hardy grape. The leaves 
- do not burn, and it hangs firmly on the buneb. 
i Muir of Mo. — In Missouri its leaves burn 
badly—even on young plants so as to retard 
• their growth.?. The past season, however, it has 
■ stood the sun better. It ripens, with us, be- 
• tween the Hartford Prolific and Concord. It is 
superior to the Hartford Prolific in quality, but 
if it drops its leaves we shall abandon it. 
Ed Wards of Mo.—I have 60 vines of it. It 
does not drop its leaves with me, more than any 
other variety. It grows rapidly. 
Carpenter of N. Y.—I have no variety 
among thirty varieties that is more promising. 
The leaves are perfect. It grows rapidly. Did 
not mature as early as I anticipated. 
Downing of N. Y. —As the vines get age it 
will ripen earlier. 
Woodward of N. Y. —It has borne with me 
three years. Have seen as fine bunches on it as 
I ever saw on any grape—full as fine as the Iona 
this year. Never saw any falling of leaves. 
Hovey of Mass.—The rime has gone by when 
we should accept a grape because it is early. It 
must combine in itself good qualities. So far as 
the Crevelling is concerned, I concur with Mr. 
Hooker. Its bunch is too loose. It Is a defect 
that should be looked at in the present state of 
Grape culture. 
Hugh T. Brooks of N. Y.-Is it not fit that 
we should not eat with our eyes, but with our 
lips? 
Hoag of N. Y.—With me, at Lpekport, its 
clusters are broken, loose, and quite green yet, 
while the Hartford Prolific has been gone ten 
day?. 
Seklye of N. Y.—This looseness of bunch is 
not caused by its dropping its berries; the blos¬ 
soms never set or perfect. The flowers are 
there, but the fruit does not set. 
Campbell of Ohio.—I have found the Crevel¬ 
ling usually rather loose in bunch — think it 
arises from partially defective stamens—as 
bunches prepared for raising hybridized seed, 
and supplied with foreign pollen, were compact 
and full. 
Union Village and Ontario. —Arnold of C. 
W.—Are these grapes identical ? I have grown 
the Ontario —or a grape under that name — 
several years. I also planted the U. Y. beside 
it. After fruiting them side by side two years, 
have concluded it is identical. The Ontario is 
a good grape for market with us. We regard a 
large grape highly. It is a little earlier than 
the Isabella—but a few days this year. We 
cover it as we cover everything. With ordi¬ 
nary cultivation these on exhibition are fan- 
samples. 
WHAT SHALL BE DONE WITH THE DRY 
BREAD 1 
Eds. Rural New-Yorker:— This is becom¬ 
ing a serious question, even to those free and 
easy housekeepers who in times past have been 
in the habit of throwing their dry bread to the 
fowls or pigs. In a large family it is unavoida- 
l le> without undue parsimony, to prevent some 
8bM imulations of dry bread. Young America 
is not kept in as good subjection now as it was 
in the days of our grandmothers, and refuses to 
eat what older ones pass by. Thorough house¬ 
keepers have various ways of working up such 
remains, they tell me, and here are some of 
them: 
Milk Toast.— If the pieces of bread are not 
too small, toast them nicely, then put some 
milk over the stove, sufficient to cover the 
bread. Let it scald, and if butter is not over 
fifteen cents a pound, spread the slices with it, 
and let it boil up gently in the milk. If put in 
when the milk is cold, it will fall to pieces. 
Salt it slightly. 
Bread Pudding.— Cut or pound your bread 
line, cover it with sweet milk, and set it on the 
stove, where it will heat gradually. Take it 
off, put in a little cold milk, an egg, two spoon¬ 
fuls of sugar, two of butter, some salt, and any 
flavoring you like. Bake an hour or more. 
Pancakes. —Soak your bread in cold sweet 
milk until you can mash it fine with a spoon; 
then put in an egg, some salt, a little soda, and 
flour enough to make it a batter. Bake in the 
usual way. 
Another way .—Prepare your bread by chop¬ 
ping, the same as for dressing for a halved fowl. 
Pour on some boiling water, and let it stand a 
short time. Then season it with butter, pepper, 
salt and sage, the same as for dressing. Pack it 
down in baking dish, and let it remain in the 
oven half an hour, hot not where it will burn. 
Another way:— When you have potatoes to 
warm up, soak some bread a short time in milk, 
and when you put your potatoes over the fire, 
add the milk and bread to them. Stir them 
sample?. we ti together, and those who have tried them 
Saunders of D. C.— As a matter of curiosity. say t ^ e y are an improvement on potatoes alone, 
it may be well to know whether these grapes j t no t too late in the season, I send a re- 
it may be well to know whether these grapes 
are identical, but what is the use of growing 
such a grape at all ? 
Knox of Pa.—I regard it as one of the most 
profitable market grapes. It sells with us at , 
not less than fifty cents per pound. We pro¬ 
tect it just as we protect all our grapes. This 
matter of protection is not considered with me, 
if a grape is only tender, anil otherwise good. I 
can protect an acre of grapes for $5 a year. 
We train our vines for protection—down in the 
way they should go. 
Mead of N. Y.—I have grown the Union Vil¬ 
lage and Ontario. I think them identical, with¬ 
out doubt. Ontario ought not to be used even 
as a synonymn. I would plant Union Village 
in preference to the Concord. If well grown, 
the bunches may be made one-third to one-half 
larger than those of the latter. Still I don’t ad¬ 
vocate the culture of large grapes for market. 
Intrinsic excellence is my standard. 
Field of N. Y.—This grape is as bad as the 
Isabella in every respect, and if that is not say¬ 
ing enough against it, I do not know what is. 
It blossoms late, and the rose-bug takes every 
blossom, with me. 
Nelson of Ind.—I do not regard it a valua¬ 
ble grape—not as valuable as the Concord. A 
man can raise 1,000 pounds of Concord easier 
than ten pounds of the Union Village. I en¬ 
dorse the remarks of Mr. Field as to the diffi¬ 
culty of growing it. 
Knox of Pa.—Because it cannot be grown in 
New York and Indiana, it should not be dis¬ 
carded. 
Edwards of Mo.—Grapes valueless here are 
valuable with us. The Union Village is far bet¬ 
ter with us than the Isabella, as to quality and 
productiveness. 1 have given up the culture of 
the Isabella, and shall cultivate the Union Vil¬ 
lage as a market grape. 
Bergen of N. V.—I have both the Ontario 
and Union Village. Have fruited them two 
years. They prove to be the same grape. I do 
not consider it as good in quality as the Isabella 
when well ripened. Its bunch islarge and com¬ 
pact. 
Carpenter of N. Y.—I have fruited it this 
season with great satisfaction. 
Hovey of Mass.—The Union Village has been 
grown about Boston several years. It is too 
good a grape to reject. It is earlier than the 
Isabella. It is really an excellent grape. It 
will still he cultivated as one of our excellent 
American grapes.—[Continued next week. 
♦ --- 
|lote$ a art 
Mason’s Patent Fruit-prkskryino Cans.—(M ary 
A. Wordin.) We do not know where these cans are 
manufactured. 
- ‘— 
Tub Fruit Growers’ Association op Upper Can¬ 
ada.— The next regular meeting will he held at the 
Town Hall, St. Catharines, on Wednesday, the 5th 
day of October, 1864, at 2 o’clock P. 31. 
D W. Bkadlb, Secretary. 
Seed from Douruk PoimmAccAs—Will some one 
tell me why tny Double 1'imulaccas do not produce 
seed ? The plants look nice, but the buds after blos¬ 
soming Mast and fall off. I tear I shall get no seed 
from them.— Mbs. E. C. P. 
lu the Double PurtuhioeaK there arc no pistils and 
consequently no seed, a few stamens are produced 
bearing pollen, and the only chance to obtain Double 
Portulacca seeds is to fertilise single flowers with the 
pollen of the double. This wc have tried with Indiffer¬ 
ent success, as the pollen of tho single sorts is so abun¬ 
dant as to make artificial fertilization difficult. How 
the foreign seed growers prodnee their seed we are not 
advised. 
cipe for 
Cooking Cucumbers. —Peel aud slice them 
as usual; parboil them in sufficient water to 
cover them- Turn oft' the water and cover 
them with milk, (part cream is better,) let it 
simmer fifteen minutes longer, reason with 
butter, pepper and salt, and to those who are 
not suspicious of every new dish, they will be 
palatable. Betty Wrinkle. 
Elkhorn, Wi*., 1864. 
JELLY CAKE RECIPES. 
As 3 Iattie wishes for a recipe for loaf and 
roll jell cake, please allow me to give her mine, 
which is excellent: 
Roll Jell Cake.— One cup of sugar, three 
eggs, one cup of ffour, one teaspoonful cream 
tartar, oue of soda. This is enough to fill two 
.pie-tins. Spread and roll very soon after it is 
baked. 
Loaf Jell Cake.—O ne cup of butter, two 
of sugar, three cups of flour, one teaspoonful of 
soda, one cup of sweet milk, one teaspoonful of 
cream tartar. Spread as thin as possible on pie- 
tins ; as soon as baked spread jell over the top of 
each loaf, and place one above the other. 
I will also add a recipe for jell which is nice 
for cake, and if nicely made no one can tell the 
difference between this and fruit jell, when used 
for cake:—Take water and flour enough to make 
a thick paste; be particular to dissolve all the 
lumps, and stir it while cooking; add vinegar 
and sugar until it bas a pleasant tart taste, and 
flavor it. 
YYill some one please tell me how to dry or 
prepare citron iu the best manner, so that it can 
be used for cake?— Hattie, Pembroke, V. Y. 
Jelly Cake.— In answer to Mattie’s in¬ 
quiry for making jelly cake, I send you the fol¬ 
lowing recipe, which I think is excellent:— 
The yolks of four eggs and one whole one, one- 
half cup sweet milk, one teaspoonful cream 
tartar, one-half do. soda, oue coilee cup sugar, 
and one of flour.—L. A., Aoriooifc, Ohio, 1864. 
Tip Top Roll Jrli. Cake.—I would say to 
Mattie that I am able to inform her how to 
make “ tip top •” roll jell cake, which is quickly 
gotten up for unexpected company:— One cup 
sugar, three eggs, one cap flour, half cup butter, 
one-half teaspoon soda, teaspoouful cream tartar. 
Dissolve the soda and tartar in one-half cup 
sweet milk. Bake on long tins; spread each 
cake with jelly and roll when hot.—A melia 
National, Iowa. 
Red Sealing Wax of good quality is made 
by carefully fusing a mixture of 48 parts of 
shellac, 19 of V enice turpentine, and one of Feru 
balsam, to which 32 parts of finely levigated 
cinnabar and some sulphate of lime are after¬ 
wards added. In the cheaper kinds, red lead is 
substituted for the vermillion, and there is much 
common rosin, which causes the wax to run 
into thin drops when melted. Black sealing 
wax is made of 60 parts of shellac, 10 of Y’eniee 
turpentine, and 8 of finely levigated ivory-black. 
—ikienlijic American. 
Hop Beer,— One pint of hops in a bag, J pint 
yellow dock roots, l pint of sarsaparilla roots, 
aud i pint of dandelion. Boil in one gallon of 
water fifteen minutes; let it staud half an hour, 
then add two quarts of water, one cake of yeast, 
pounded fiuely and mixed with water; molasses 
to the taste—stir well It Is best kept in stone 
jars in a cool place. This is ready for use in 
twenty-four hours. 
