IwtifttltMfal 
AMERICAN POMOLOGICAL SOCIETY. 
TENTH BIENNIAL MEETING?. 
Continued from page 827, last No. 
RETORT OF COMMITTER ON ORATES. 
The Committee on Grapes respectfully sub¬ 
mit the following report:—Your Committee 
could not clearly Understand the purpose for 
which they were appointed, a Committee hav¬ 
ing already catalogued the grapes on exhibition. 
They, however, made a cursory examination 
of the grapes on the tnblp, especially the Seed¬ 
lings. The Adirondao was presented at the 
last meeting, and has already been reported 
upon. Among those not reported upon the 
following may be noticed:—The Jena, from Dr. 
Grant, an excellent grape, ripening about the 
time of the Delaware. The Israeli a, ripening, 
it is supposed, before the Hartford; sweet, 
tender and good. A seedling from Mr. Bergen, 
said to be from the Trammer, but there can be 
little doubt that it iB from the Diana,—It is 
very promising. Another seedling from Mr, 
Moore, a cross between Itae Diana and Black 
Hamburgh, presents some interesting points, 
and should be sent to the Fruit Committee ripe 
There were a number of other seedlings, but 
the above would teem to be the only ones 
worthy to he noted. We would not omit, how¬ 
ever, to note a bunch of the Yeddo grape, pre¬ 
sented by Mr. Saunders. It is not ripe, but 
is sweet, and would seem to be a good grape. 
It should receive further trial. It may prove 
to be of value for hybridizing. 
All of which is respectfully submitted. 
Peter B. Mead, 
Ob as. Downing, 
Geo. M. Bkklek, 
.1. 8. Houghton, 
B. F. Edwards, 
Committee. 
TIIK LEAF POLDER ON THE GRAPE. 
Dr. B. F. Edwards of St. Louis, Mo., read 
a letter he had received from John II. Tice, a 
member of a committee appointed by the Mis¬ 
souri State Horticultural Society to visit the 
vineyards of Missouri and Illinois. The repor¬ 
ter makes the following extract from this letter 
which relates to the work of the Leaf Folder in 
the vineyards of the West:—'“ We found fine 
vineyards about Museoutah, Ills. * * * 
The Dtsmia Atacutalis (leaf folder) has been ful¬ 
ly as bad there as with us. The Catawba*, Isa¬ 
bellas and Rebeccas looked as if scorched by a 
fire, in consequence of their depredations. I am 
afraid, from appearances, that this is going to 
be the most formidable enemy that grape grow¬ 
ers have yet encountered. I observed there the 
same facts, as 1 told you I had observed in my 
own vineyard, n tmely: All varieties having a 
downy loaf, such as Catawbas, Isabellas, Adi¬ 
rondack &e„ ‘re those it particularly affects, 
while those having a smooth thin leaf, like the 
Clinton, llerbemout, Taylor, &c., are not touch¬ 
ed by it. There are, howevev, some exceptions. 
Where the leaf is so thick aud stiff, as in the 
Sage, Blood’s Black and the fox varieties, as not 
to yield to its folding operations, they are ex¬ 
empt. For this reason the Concord is uot so 
much affected, except in its younger leaves, as 
other varieties with a more pliable leaf. The 
reason why It does not attack the thin-leaved 
varieties amongst, which is the Delaware, though 
a little affected, is that when it eats the leaf there 
is nothing left to protect it, and it falls a prey to 
spiders and the mud-wasp, whereas, in the 
downy leaved varieties there is a covering left 
to protect it.” 
Letters were read from Yardlky Taylor 
of Virginia aud Bknj. Hodge of Buffalo, New 
York. 
LOCATION OK NEXT MEETING. 
At the close of the session this subject was 
called up. Invitations were tendered the Socie¬ 
ty from St, Louis, Cincinnati, New York aud 
Indianapolis. After listening to the claims aud 
pledges proffered by the partisans of different 
localities the Society, by unanimous vote, decid¬ 
ed to hold iLs next biennial meeting in St. Louis, 
WEDNESDAY EVENING SESSION. 
A RAILROAD RESOLUTION. 
Wm, Muir of Missouri offered the following 
resolution which was adopted: 
Resolved, That a committee be appointed for 
the purpose of corresponding with State and 
District Horticultural Societies, to direct their 
attention to the importance of showing that it 
is the direct interest of, and a duty devolving 
upon every Railroad company to encourage the 
meetings and exhibitions of such Societies by 
passing members and Delegates over their roads 
at half fare, for the purpose of attending meet¬ 
ings for the promotion of these interests, 
DISCUSSION OF GRAPES RESUMED. 
The Isabella. —T. W. Field moved that the 
Isabella grape be transferred from the list for- 
geaeral cultivation to that for special cultiva¬ 
tion. He said people were misled by the pres¬ 
ent fruit list, expending a large anmuut of money 
with no adequate result. The Society ordered 
that the Isabella be so transferred. 
A gentleman suggested, in this connection, that 
some character should be used in reports to in¬ 
dicate what fruits had been tiled aud proved 
failures iu the different looalties from which re 
ports were made. 
AtUrondac ,—Further experience from other 
members was called for concerning this grape. 
Pullen of N. J. —Wo have fruited it. It 
was ripe with us three weeks ago. It is earlier 
thau Hartford Prolific aud Delaware. 
Field of N. Y.—It must be concluded that 
we can judge nothing of the general character 
of a grape from a single fruiting. 
Tuuklow (?) of -With me the Adiroudao 
is two weeks earlier thau the Concord, aud 
earlier thau the Delaware. 
Uartfonl Prolific.— Knox of Pa,—The Hart¬ 
ford Prolific is the best early grape yet thorough- h 
ly tested by me. There are others that I hope ii 
will prove more valuable. Ttripens the latter t 
part of August perfectly. Dr. ftKED may find t 
some tendency to disease in it, but I can find p 
none—it is entirely free from disease with me. < 
It is productive. Twelve vines bore for me, I 
last year, six hundred and twenty-six pounds, i 
It is a good grape when perfectly ripe. The i 
fruit does not drop with me. s 
Harkens of Pa.—It falls from the bunch v 
wherever I am acquainted with it. a 
Field of N. Y.—With me, it is necessary d 
the blossoms should be forward before the ro.->i- a 
bug appears. Because of its earliness it sue- v 
eeeds with me. Twenty out of thirty of those v 
v. no visit my grounds like the Hartford Prolific t 
as an eating grape. t 
Knox of Pa.—Although I esteem the Hart- c 
ford Prolific very highly as a valuable early f 
grape, 1 would not recommend planting very j 
largely of it. Ail in all there is no grape so 
valuable for the table and for market as the t 
Concord.— Nine-tenths of those who visit my t 
grounds and store prefer It to the Delaware. Jt I 
improves as you go South. It is better at Pitts- t 
burgh than at Boston; it is still better at St. \ 
Louis. I have made a good wine from it, but \ 
do not consider it the best wine grape. The a 
Delaware makes abetter wine and is the best j 
wine grape we have. t 
Whiuck of VL—I have on the same trellis 1 
the Adirondac and Delaware. The former was 
ripe the fourth of September, and the Delaware 
was hardly turning. I think the A. among 
the best early grapes, and the earliest grape in 
Vermont. It is of good quality. 
Saunders of D. C.—The Concord is excel- ( 
lent at Philadelphia and better at Washington £ 
—so that visitors prefer it to any other grape « 
we have in Ite season, J wish to know if the 1 
same grapes ripen in the same succession in dif- 
ferent localities. ! 
Edwards of Mo.—Year before last my Hart¬ 
ford Prolifics were in market several days be- 1 
fore those of a grower six miles away. Last 1 
year his were ahead of mine, and this year 1 
had miue iu market first. The Hartford Pro¬ 
lific and Concord sold in our market (St. Louis.) 
at 40 cents per pound—higher than any other 
grape. My II. P’s. are productive and saleable. 
The Concord eells better, with us, than the 
Delaware. I never saw wine made from the 
II. P. I have seen Concord wine. It was pro¬ 
nounced good by good judges. Wires made of 
Concord and Norton's Virginia, and another of 
Concord and Delaware mixed, were pronounced 
ten/ good. The Delaware has failed to come up 
to our expectations as a wine grape. Its wine 
is inferior to many other wines we have. The 
Concord will make a very excellent wine in our 
region. The Clinton is also one of our best 
wine grapes. It is certainly the wine grape lor 
the million. 
Kklbey of Ills.—With us the Concord is the 
market berry—is preferred side by side with the 
Delaware. As a market fruit it is ahead of all 
others. 
Willard of Illinois. In what is known as 
the Military Tract of our State the order of rip¬ 
ening of grapes is very capricious. This year 
the Delaware and Concord ripened at the same 
time—the 1st of September. The Isabella was 
a week later. The Catawba had not colored at 
all. There have been seasons when the Cataw¬ 
ba ripened before the Isabella. I make this 
statement in response to Mr. Saunders’ in- 
, quiry. 
Fif.i.d of N. Y.—It is a fact that the million 
prefer the Concord, or Hartford Prolific, to the 
Delaware. I think the Delaware ahead of all 
other grapes. A wine dealer and importer of 
long experience in New York informs me that 
he has produced a perfect imitation oi Sherry 
from the Concord juice. He buys all the Cou- 
( cord grapes he can get hold of for this purpose. 
. Says he can sell it as well as imported Sherry. 
[ Bergen of N. Y.—I have observed that with 
me the Concord has beeu earlier till this year 
thau the Delaware. This year the Delaware is 
earlier. Last year my Concords rotted badly ; 
there was no rot among the Delawares. I have 
changed my opinion in regard to the Coueoni 
in my locality. The Hartford Prolific did not 
rot beside it. The Concord rotted badly at Dr. 
Underhill’S. It rotted badly with us last 
> year.—(To be continued. 
[ WINE VERSUS TEMPERANCE 
t Physicians often recommend poisons for the 
I cure of certain diseases. It is probably on the 
) same principle that wine is said to be an anti- 
„ dote for intemperance. As fatal disorders iu 
• the physical system require harsh methods for 
relief, so, we are told, the great panacea for this 
malady of the social body is pure juice of the 
3 grape 1 
There are those who urge that a plentiful sup- 
- ply of unadulterated grape wine would have a 
- teudency to throw out of u>e the poor whisky 
P with which the nmket is flooded. This may be 
1 so, but it seem-* to us that the temperance cause 
will not be very materially advanced by the 
t change. We canuotsee why a man who drinks 
r to excess would not be just as willing to get 
i drunk upon pure sweet wine, as upon the poi- 
!- sonous product of the still, provided he could 
get cue as easily and cheaply as the other. We 
r cannot but think that those who recommend the 
extensive manufacture of wine ale advocating 
t an experiment that is fraught with the greatest 
r danger. 
Just at this time, when the temperance reform 
it is again attracting attention, and the pledge of 
r total abstiueuco being circulated, it seems some¬ 
what startling to hear prominent members of 
o horticultural societies say that they cannot re- 
il commend any grape for general cultivation un¬ 
less it will make a good wine, 
t- Fermented grape juice is admitted to be alco¬ 
holic, if alcoholic then it is intoxicating, and if 
it is intoxicating and becomes plenty and cheap, 
then it is dangerous. No true friend of the 
temperance movement «an refuse to take the 
pledge of total abstinence. Ii be does that, lie 
excludes from the li-tof his indulgences, w ine. 
The whole fraternity, then, of temperance men 
is committed against. thiB beverage. This being 
i lie case it seems a strange fttionn y that per¬ 
sons of influence nod distinction, persist in ad¬ 
vocating the extensive manufacture of wine, 
and urge is their strongest plea that it will be a 
deatb-Mow to intemperance! They tell us that 
among the vine-clad hills of Italy, and upon the 
vineyard-skirted batiks el' the Rhine, where 
wine is almost as free and plenty as water, in¬ 
temperance is nearly unknown. This may be 
true and yet not destroy our position. Ameri¬ 
can character aud society artes-enti illy different 
from either Italian, German or French. What 
is a blessing there, might prove a curse to us. 
The ancient wise man, when be said “strong 
drink is raging,” did not refer to whisky or 
beer. They are products of a later age than his. 
Distilleries were not among the institutions of 
the ancient Jews. His words of condemnation 
were uttered against wine,—sparkling, innocent 
winel Let us have grapes, simple and fresh, 
and be satisfied with them. Let them be as 
plenty and cheap as we can make them. Let 
the people eat and be contented. Grapes are 
healthy, “ Wine is a mocker.” w. s. F. 
Verona, Oneida Co., N. Y., 18154. 
FIRE-BLIGHT IN PEARS. 
Eds. Rural New-Yobkkr:— In the Rural 
of Sept. 23d, I noticed an inquiry by a subscriber, 
as to whether all varieties of the pear were 
equally liable to he affected by the Are-blight 
During the present season I have given the 
subject a considerable amount of attention, and £ 
although my field for observation has been some- x 
what limited, I am fully convinced not only 
that some varieties are more liable to be at¬ 
tacked by the fire-blight than others, but that ’ 
the difference is so great as to demand the , 
special attention of pear-growers. 
My father has a pear orchard of between five 
and six hundred trees, a part of them standard, 
the remainder dwarfs. Of the dwarfs the Vicar 
of Winkfield and Louise Bonne de Jersey suf¬ 
fered the most severely from the blight, nearly 
all of them being attacked by it and many of 
them dying. Y r irgalieus and Duchess de An- 
gouleme suffered slightly ; standard Seekels, 
standing in the same lot, remained untouched, 
and the same may be said of the Flemish 
Beauty. Bartlett and Gray Doyenne were in¬ 
jured hut little. I have examined several other 
orchards with the same result, or nearly the 
same. Of several hundred Seekels that I have 
examined within a few weeks, I have not found 
oue that had on it a single blighted leaf. 
Early in the present season we were visited 
by very heavy rains, and the ground became 
thoroughly saturated with water. Then the 
weather became excessively hot, and we were 
without rain for several weeks, and immediate¬ 
ly the ravages of the fire-blight began. In 
orchards where it was the most extensive in its 
work of destruction, the diseased trees emitted 
such a stench that it was hardly possible to 
work among them. For these ar.d some other 
reasons I am led to adopt the following theory 
as to the cause of the disease: That during the 
wet weather the trees were flooded with an un¬ 
due amount of sap. The sudden change to hot 
and dry soured the sap in the wood before there 
was time for it to be thrown off by the respira¬ 
tion of the leaves. This fermenting sap caused 
the peculiar smell, and blackened the leaves 
and wood. Limbs that were the most poorly- 
supplied with leaves blighted first. The differ¬ 
ence in the effect produced on different varie¬ 
ties, arises from the difference in the size of the 
pores of the wood through which the sap passes. 
I have thrown out these hints to call the atten¬ 
tion of scientific pear growers to the subject, 
and hope to hear from many. M. J. b. 
Macedoo, N. V. 
- - - 
POMOLOGICAL GOSSIP. 
Rogue’s Eureka Grape .—The Attica Atlas 
calls cur attention to a grape with the above 
name, said to be a seedling of the Isabella, re¬ 
sembling it iu size anil shape of berry, with a 
dar ker color, of better flavor, a more rampant 
grower, and earlier—how much earlier is not 
stated. 
1'he Iona Grape received the premium of 
$100, offered by Horace Greeley for the 
best native grape, at the recent Horticultural 
Exhibition of the American Institute. This, 
together with the high commendation of those 
who have grown it, places it high in the list of 
grapes. We hope it will prove to be all that it 
is claimed to be. 
Keystone Seedling Raspberry. —A. L. Fel¬ 
ton of Philadelphia has produced a new seed¬ 
ling, which, because of its size and productive¬ 
ness promises to be a great acquisition. It is 
described as follows:—Color, blight red with 
Little bloom, flesh very tender and delicate, high¬ 
ly flavored, and in all respects a first-rate rasp- 
terry. It is not hardy. It is a seedling from 
the Hornet. 
The Philadelphia Raspberry .—The editor of 
the Culturist visited a plantation of this fruit 
and says:—“The appearance of the plants and 
fruit exceeded any thing we had ever seen. The 
stalks are stout, stiff and branching, standing 
perfectly erect, and more nearly approaching the 
free form thau any other variety with which we 
are acquainted. The entire plantation was 
• heavily laden with the green fruit, giving pro¬ 
mise of an extraordinary crop, and fully sus¬ 
taining the assertions of those who claim that 
• it is the most prolific raspberry known. It is of 
a purplish red color, high flavor, of good size, 
and medium early. B< ing perfectly hardy, and 
requiring no extra culture, its claims to general 
introduction, both for private and marketing 
purposes, are of the strongest character. For 
the latter purpose it is especially well adapted, 
as it bears transportation loDg distances with¬ 
out injury. As before remarked, it is “ as hardy 
as an old oak tree,” and a constant and most 
abundant btarer. Mr. Parry states the results 
of two pickings to be at the rate of 200 bushels 
to the acre. These statements of its merits not 
being based upon mere theory, but as the result 
of a number of years of actual practical expe¬ 
rience. we feel perfectly safe in recommending 
the Philadelphia Raspberry to all who desire a 
perfectly hardy and most prolific variety. 
The Edmonds Pear.—Ol all the new varieties 
that have been discovered or introduced of late 
years, we have met with none that exceeds in 
delicious quality and fine melting texture, the 
Edmonds. Its flavor is unique —combining 
delicacv and richness with a flavor that is hard 
to describe. Its good size, and the free growth 
of the tree add to its value. It was discovered 
near Rochester, and introduced by Ellwaxgkr 
& Barry, who, unlike many propagators that 
overpraise and sell at extravagant prices, have, 
in their habitual caution against lauding new 
things, hardly done it full justice. We draw 
tlii9 conclusion from specimens which they have 
kindly furnished us. 
We cut the above concerning the Edmonds 
Pear, from the Country Gentleman, and can in¬ 
dorse all that is said of it, and of the caution of 
its introducers. 
Ilotes a»a (^uerijes. 
A Grape from Virginia. — (I. R. Trembly.) The 
grape you send us has no quality which could com¬ 
mend it to cultivators We think it wort hless. 
The Running Blackberry.— Some timesiree there 
was an article in the Rural concerning the Running 
Blackberry. Will your correspondent inform us where 
t he roots can be obtained, and if convenient, furnish 
some further particulars ?—l. 
CHEESE MAKING ON A SMALL SCALE. 
Eds. Rural New Yorker:— In reply to a 
request of Mrs. S. A. C. for information “of 
process of cheese-making on a small scale,” I 
would say, I strain the night’s milk in pails in 
the cellar; in the morning I remove the cream 
and put the milk with the morning’s mess, with¬ 
out warmtDg—when the weather is as warm as 
it usually is during the month of August, which 
is the time I take for cheese-making. Add ren¬ 
net sufficient to turn the curd firm enough to 
cut, in from thirty to forty minutes; too much 
rennet injures the cheese. When the whey be¬ 
gins to separate, place the strainer in a basket 
and dip the curd carefully into it and leave to 
drain. By pressing lightly with the hands, stop¬ 
ping when the whey assumes a whitish color, 
the whey will run off much sooner. When the 
curd becomes quite firm, heat some whey, 
slightly warm to the hand, and pour over the 
curd, after breaking it up; then place in the cel¬ 
lar to drain. The next day when ready to scald 
the new curd, cut in thin slices the curd of the 
previous day and spread over the fresh curd and 
scaid with whey a little warmer than before. 
I think the old rule to scald till the curd will 
squeak between the teeth is altogether too much. 
When I cannot press more whey from the 
curd with my hands I empty it into a large bowl 
and sprinkle in salt—nearly an ounce to ten 
pounds of curd—and mix thoroughly, being 
careful to make the curd all fine, when it is ready 
for the press. Have the hoop of a size to cor¬ 
respond with the dairy. For two cow's I use a 
four quart measure, which makes a nicely pro¬ 
portioned cheese, and a nice size for a small fam¬ 
ily. To prevent spreading when the cheese is 
taken from the press, put a bandage of thin mus¬ 
lin around it. I always do this on double curd 
cheese.—Yours respectfully, Mrs. W. P. Ru¬ 
pert. 
Honey Locust Seed — (A. Winters.) We presume 
you can get ibis seed at any of the large seed establish¬ 
ments—such as Thorbuun & Co.’s, N. Y. City, bnt 
we do not know at what price. The Hcmev Locust is 
not so liable to attack by ihe borer as that known as 
the Black Locust. 
The New Rochelle Blackberry- —Will any of the 
Rcral readers give some intormniion concerning the 
Lawton Blackberry—method or culture, yield per acre, 
where the roo’s can be obtained, tune of setting, &e. ? 
How will it compare, as regards profit, with the Belit¬ 
tle Raspberry? An answer to >he»e questions will 
oblige— A Subscriber, Kitvark, N. Y. 
Selecting Strawberry Plants.— (D. C. Hobart) 
We do not know of any way by which a person may 
know which plant will produce an abundance of fruit 
under green-home culture. In selecting, we should 
choose plants with crowns well developed, and plants 
plsnted a* early as last autumn, and which have not 
borne fruit the past season. 
Diseased Peab Leaf. —Will you please to inform 
me what is the cause of these spots upon the leaves of 
my young pear trees, some of which I send you? And 
what, is the remedy? They have been three years 
standing, and are so werv year, making a very slow 
growth —A Subscriber, HarruvilU, Mich. 
The pear leaves enclosed are affected with what is 
called, vaguely, " leaf-blight,” a species of fungi. We 
cannot suggest a remedy. It la more prevalent some 
seasons than others, and Is usually more injurious to 
seedlings than to grafted trees.— b. 
Propagating Sweet Briar.— I wish to learn how 
to pTOpacate the Sweet Briar—whether from the seed 
or catting, or by layering, or dividing the roots? I 
gathered a half peck of buds last spring and planted, 
b it have got no plants. Perhaps the seed should be 
gathered in the Call aud planted be'ore they are frozen. 
I wish to try them for a hedge or fence. Have any of 
your re.dew had experience?—A. A. S , Marshalltown, 
lour a. 
The Sweet Briar is best grown from seed which 
nsnally lie in the ground one year before vegetating. 
The seed vnny be mixed with sandy soil and kept in 
boxes for a year and then planted.— b. 
Gates Vineyard.—W e drove out to thi3 vineyard the 
other day to find upon less than three acres oi Isabella 
vines at least twelve turn of grapes —this estimate being 
based upon the weight of a part of the crop already 
gathered at the time of our visit. We have never seen 
a larger crop on the same number of vines of the same 
age. The vines are planted on the north and sou: a 
aides of a ridge of sandy loam, fourteen feet apart each 
way and trained to trellis six and a a half to seven feet 
high. The viney ard has been planted seven years, and 
has been UDder the management of Wit. H. Adams, a 
professional Vine Dresser, whose skill is sufficiently 
attested by the condition oi this vineyard, and the crop 
it is bearing. 
Plants Named. — “A Rural Reader, Rathbone, 
N. Y.; The plant you send ns is Carduus Uariantts L. 
Stlybum Marianum, Gal.—Milk Thistle, Blessed This¬ 
tle. The name Milk Thislle is derived from an old 
dogma that the leaves of the plant which are sprinkled 
with white bloiches, were so marked by the milk of 
the Virgin Maiy having accidentally fallen upon it, 
Carrie M. P., Iowa City: You send us MolucceUa 
firms—Molucca Balm. Shell Flower. The latter ia its 
most used name. 
Mary Hurler, Fillmore Co., Minn.: You send us the 
Hibiscus Kionum —Flow er of an hour. 
Harriet Sheldon, Winnebago Co , 111.: The name 
of the pi ant yon send is is Polemonium re pUms— A mer- 
tom Greek- Valerian, It grows in woods and damp 
grounds in New York io Illinois, and as you say, 
thrives when cultivated. i( is a handsome plant. 
Mrs. B. C. Pac-ll: The plaut with a purple flower, 
("No. V) * 3 ^obriia eardfnufir-Cardinal Flower. It 
is a beautiful plant. The plant bearing the yellow 
blossom i" No. V) which you say smells like apples 
when crashed between your singers, is ildenium auturn 
nalc— Sneeze- weed. 
Jno, Townsend, Of ' 1 1 plant yon send us is one 
of the many varieties of Lychnua in cultivation—not 
able to determine which variety. 
Mils. W. P R . Geneva, N. Y.: No. 1 is J hdicago moe- 
ul-ata— Spotted Medick. We know no reason why it 
may not be cnlitvated successfully as you propose. 
No, "3 Is EsehichoUHa Dimglassii—n native of Califor¬ 
nia and Oregon. 
DOUGHNUTS AND CHEESE. 
“ Will Dore Hamilton inform us about the 
doughnuts and cheese?” I may as well confess 
to those western ladies that, since their inquiry, 
I have made many trips to Mrs. Fry’s Valley, 
and it is only from the sternest sense of duty 
that I now own my inability to make the dough¬ 
nuts whose remembrance moved my pea iq 
I feebly celebrate their virtues. Once upon a 
time, when a happy inmate of Mt. H.’s classic 
halis, I, with two others, known throughout 
the family as the “cake circle,” was wont to 
make ju=t such doughnuts every Wednesday 
morning, but with the thoughtlessness of girl¬ 
hood, I forgot the recipe—can only recollect 
that we used fourteen bread-pans of light dough. 
Max— who it is needless to say never tasted 
those of old—thinks the Germantown cakes are 
“ plenty good enough,” but I long for those of 
the Seminary. 
Now for the cheese. Every woman has her 
peculiar ideas in regard to cheese-making, which 
she is at perfect liberty to follow ’till the time 
of going to press. Then, have ready a tolerably 
stout bag of linen or cotton, with a round 
bottom, iu which deposit the tender curd. Press 
down with the hand, and tie firmly. Suspend 
in a dry, airy apartment. The next morning:, 
when it will have settled somewhat, tie the 
string as far down as possible, and your labor is 
done. It will require no turning or boiling, and 
do not loosen the bag from the cheese. If 
properly made the rind will be as smooth as 
that of a pressed cheese, and of course of less 
amount. The size of the bags must be propor¬ 
tioned to that of the dairy, and with care they 
will last a number of years. After trying the 
merits of the Eureka cheese making, I think 
you will agree that its best and most valuable 
quality is unequaled, that nothing in the line 
merits a comparison.— Dore Hamilton. 
- - ■» »-»- 
For Cooking Ripe Tomatoes. — For a 
family of six or seven members, slice four good 
sized tomatoes in a kettle, pour boiling water 
over them and let them boil from ten to fifteen 
minutes, then season with salt, pepper, but¬ 
ter and a little sweet cream. Then pour them 
over a slice of toasted bread and you have a dish 
fit for a king to eat, even if he is deserving of bet¬ 
ter food than we are.— A Farmer’s Wife, 
East .-Iron, -V. F., 1864. 
» « ♦-- 
Potato Pie.—R ub together three-fourths of 
a pound of sugar, half pound of butter. Add 
one pound of grated potato, boiled and cold, a 
wine - glass filled with wine, brandy and rose 
water, mixed. Make the usual pie paste and fill 
it with the mixture.—E. S., Millport, iV. F. 
-»<-*• — - - 
DOMESTIC INQUIRIES. 
Boiled Indian Meal Pudding.— Will some one of 
ihe lady readers of the Rural send a recipe for making 
a boiled Indian meal padding? and oblige—" A Far¬ 
mers Wife, East Aeon, .V. Y. 
Vinegar from Sorghum. — Eds. Rural: Being 
seized with a violent desire to obtain information, I 
refer to yoa as the person most likely to possess it. I 
ain a New Yorker, and used to the very best cider vin¬ 
egar, bat having resided for some time In Illinois where 
| it cannot be obtained, and where an exorbitant price is 
asked for an inferior article of an acid known as vine¬ 
gar, I appeal io yon to know if there is not some way 
to obtain good vinegar from some production of this 
prairie state. Can it not lie made from sorghum, from 
! beets, or some article of domestic use. If so, and yon 
1 can inform me how to manufacture it, I shall raise you 
a notch higher in my esteem, which 1 know you will 
• consider a high place when I tell yon that yon already 
L occupy the highest place possible at present, I believe, 
. next to Unde Abb, onr staunch President. Please 
- “respemdate to this epistle,” as Simon Softly says, 
and thus oblige a—A Rural Reader, Out West. 
