UX 
W-TOHKER. 
AMERICAN POMOLOCN.'AL SOCIETY. 
TENTH BIENNIAL MEETING. 
Continued Irom page 386, last No. 
CULTIVATION OF VINEYARDS. 
Dr. Warder, of Ohio.—There .are various 
opinions as to best modes of cultivating the 
vino. Some prefer Nature's way—imitate the 
way she cultivates her forests, mulching to a 
considerable extent. Iu Ohio we cultivate by 
horse power, formerly we used to plant dose 
—three by four and four by four feet apart—the 
sides of the hills oven closer, because it was 
supposed there would he obtained better circu¬ 
lation of air, and abetter crop of fruit. Ex¬ 
perience has proven that exposure is of little 
moment with us. The period of ripening de¬ 
pends more upon the condition of the soil and 
the character and condition of the vine. As 
before said, the Germans selected the hiil-bideB, 
and planted closely, cultivating with the forked 
hoe. But the Americans soon began to plant 
wider, and use a light plow to cultivate with. 
This is now the practice generally adopted iu 
new plantations. For field culture shallow cul¬ 
tivation with the plow is found most profitable. 
Horse culture has one disadvantage—that with¬ 
out care the roots are cut off and dragged out of 
the ground. It is proposed to remedy this by 
cutting off the superficial roots. 
Too much care can not be bestowed in the 
preparation of the soil—in its disintegration to 
the greatest possible depth. The limit of this 
labor is only to be determined by answering the 
question, Will it pay to expend a large sum in 
this preparation ? It is found to be a sufficiently 
good preparation with us to expend $20 to $25 
per acre in preparing the soil by trenching with 
a Michigan Double plow, fifteen inches deep, 
and following iu its path with, a subsoil plow, 
lifting the soil six or eight inches deeper. By 
this means the trenching is done rapidly and 
thoroughly and at comparatively small cost. 
We plow.and cross-plow' the surface until it is 
in good tilth. We do not manure; we can not 
afford it; and if wo could, we do not want to 
until we take oil’ three or four crops. 
Knox of Pa,—Dr. Warder has described 
my mode of preparing the soil very well. There 
is a great deal of mystery thrown around grape 
culture. But practical questions—which relate 
to the solution of this question, “ How shall we 
gro w grapes are, Where are the best grapes 
grown ? What are the varieties cultivated ? and 
what is the system adopted? We must get rid 
of this idea of mysterious manipulation, and let 
it be known that grape culture is simple cul¬ 
ture that any man with common intelligence, 
and a common knowledge of horticulture, can 
grow grapes successfully. 
After preparing my soil by trenching and 
thoroughly pulverizing it, I plant in rows 8 feet 
apart and f> feet apart iu the row. The third 
year after planting I put up trellis, and take a 
crop. Between the grape rows 1 plant three 
rows of strawberries, from which I Like crops 
the second, third and fourth years. I cultivate 
those strawberries and keep the ground clear 
about the grapes with a hoe. 1 am afraid of 
plows among the grape vines. I sometimes let 
the cultivator go through it, bui never the plow. 
My strawberry crop pays the expense of cul¬ 
ture up to the time the grapes bear and more 
too. I do not pinch off - any vines the first year, 
at till. Let them grow, and train to a stake. 
Thomas of N. Y.—There is a kind of harrow 
tooth which is splendid In grape culture. T 
refer to Shark’s harrow. It is one of the best 
implements for pulverizing the soil. It mellows 
the soil two or three times as fast as the ordinary 
harrow. There is one fault with it, the teeth 
should bo made of steel. A cultivator made 
with these teeth, and guaged so as not to cut so 
deep as to cut oil' the roots, would be valuable. 
Its form is such that it wonld not draw out any. 
Dr. me a N’t of N. Y.—Cultivators with steel 
teeth so guaged that they will not cut up roots, 
are used in France in vineyard culture, and 
greally.'diminish the cost of cultivation. They 
are perfectly (rco from objection on this account. 
There it is regarded &u advantage to cut oil’ the 
surface roots. They act under the influence of 
the sun in spring before the lower ones. For 
three or four years they are cutoff a depth of 
tho width of a man’s hand; for these surface 
rooks damage the vine—enfeeble it. Mother 
of Ohio adopted this practice of cutting off sur¬ 
face roots in his culture. These roots are an¬ 
nual as well as the leaves. 
KEI.SEY of Ills. -In our preparation of land 
we have given up the use of the Michigan Sub¬ 
soil plow. IVe follow our ordinary surface plow 
with a deep tiller plow, which cuts a depth of 
1G inches, and then follow with a subsoil plow 
stirring G inches deeper. In this way we get 
the work done with less labor. 
Dr. Warder. Our vineyard ists train on 
stakes mainly.* In tying the third year, you 
are supposed to have cut back the weaker cane 
to two eyes. It is a spar. The bow is to be 
made from the other cane, two or three feet 
long. Some prefer to have the rnaiu stalk rise 
a foot from tho ground. This bow is fastened 
at the top, and at the centre of the bow, and the 
bows aro made to stand In a line with the stakes, 
so us to enable the cultivator to plow between the 
rows. One of the objects in training the vine 
in this way is to insure that the top and bottom 
buds shall break alike. 
A good deal of summer pruning is dono— all 
the surplus wood is taken out—one of the two 
shoots from each eye—the weaker—is removed, 
' If th« Rural readers have the Patent Office Re¬ 
port on Agriculture tor 1866, they will Uml In it an 
elaborate article on Grape Culture by Dr. Waudek. in 
which this system of training is illustrated by einirav- 
lngs. ' * 
The suckers below are removed, unless we 
waut to renew the vine. The Germans think 
no one should go into the vineyard when the 
grapes are iu blossom. The object of summer 
pruning is to regulate the growth of flic wood. 
Some go through and thin as soon as the shoots 
show where the hunches arc to bo. As soon as 
the shoots show flower buds, we take off the 
wood of the second bud, and pinch off the bear¬ 
ing shoot early, so that the leaves opposite the 
grape bunches are very large, and a lateral 
growth is started. The object id to get a new 
and vigorous growth of leave's close to the 
grapes, aud pinching early so as to get large 
leaves. Now, we break off the laterals—some 
of us pinch, leaving one leaf. Instead of cutting 
off" the viue we bend it at the top. 
[In justice to Dr. Warder, it is proper for 
the reporter to say, that he is a very rapid 
talker, and the above report, probably correct 
as far as it goes, is far from complete. J 
Thomas of N. Y. —I am inclined to think 
that in this country vlne3 are planted too 
thickly. The Cincinnati culturists copy from 
the European vineyards. It is certainly a 
beautiful sight to see those grapes in the vine¬ 
yards trained on stakes, covering the hill-sides 
about Cincinnati, But I have seen near that 
city Catawbas growing trained on the trellis, 
with three or lour times the room given them 
in stake training, producing wonderful crops of 
better fruit. 
Dr. Grant of N. Y,—It matters little what 
system of training i 3 adopted — whether on 
stakes or trellis. I would plant but three or 
four feet apart. After a vine is once established 
it does not increase in the amount of room it 
requires. It becomes less aud less every year. 
Excellent wine is never made from vines less 
than ten years old. It is difficult to keep vines 
uniform. I have never beeu able to do it. 1 
have them planted 7, 9 and 10 feet apart. The 
rule should be iu training to nuke the vine fill 
all the space ou the trellis. 
FIELD of N. Y.—I have planted the vine 
some. X plant three and six feet apart. My 
trellis consists of 10 wires, 10 inches apart, the 
first wire being IS inches from the ground. I 
would plant the Delaware three feet apart iu 
the row, and six feet between the rows. By 
my system T carry the first vine to the first 
wire, the second to the fourth, and the third to 
the seventh. 
HoveY of Mass.—Can vines so trained be 
protected by laying down ? 
Field.—T hey can not be protected. 
Hovey.—I t seems to me the plan adopted of 
trellisiDg the peach in France, at an inclination 
of 45 degrees, would be valuable applied to grapes 
in this country, so,as to facilitate laying down. 
Thomas ofN. Y.—I think this suggestion is 
a valuable one. Have seen such training suc¬ 
cessful here. 
Dr. Grant, —In France the vine is laid down 
always. It is bent in its early training so as to 
facilitate this work. 
Saunders of D. C.—In grape growing the 
subject of suitable trellising demands serious 
attention. It is worthy of trial whether poles 
would not answer a better purpose than wire 
trellis. The best and earliest grapes aro in¬ 
variably produced on strong terminal shoots, 
and any mode of pruning and training that 
would ensure the entire crop on such growths, 
would be a step iu the right direction. This 
may be secured by pruning on what is known 
as the spurring system, with the important 
exception that no fruit should be taken from 
spurs, and instead, the spurs cut close out, a 
fresh cane would be started yearly to occupy 
the space that would otherwise be occupied by 
spurs. This would be the beau ideal of renewal. 
I hold two undeniable facts ill grape culture: 
1st, that the beat fruit is produced on the 
strongest and best ripened shoots, aud 2nd, 
that shoots produced from spurs, never mature 
so thoroughly as those produced from terminal 
buds. Further, that properly ripened fruit 
will never be produced from unrlpened wood. 
Fruit apparently well colored may be seen on 
green growths, but such fruit does not possess 
the characteristics of a well ripened bunch of 
grapes. 
Knox of Pa.—We have learned one impor¬ 
tant lesson iu grape culture. It is that foreign 
vines aro not adapted to this country. So 
foreign modes of training are not adapted to this 
country. My mode is—and it succeeds well in 
the vineyard,and I produce good grapes—to have 
the third year two arms tp each vine, each 
three feet long, and I practice the renewal 
system. My object is to cover my trellis from 
top to bottom with good fruit. The strips of 
which my trellis is made are put ou vertical, 
nine inches apart from center to center. Each 
vine occupies eight of these strips. I am not 
confined to tho renewal system exclusively. I 
summer prune considerably, takitigotl all surplus 
wood. But, gentlemen, I repeat, this work of 
growing grapes is not complex. We must make 
it plain that it is not. 
Hovey.—I like the remarks of my friend 
Knox. The idea we want and should seek to 
convey is that grapes are only produced ou 
young wood, aud the trellis must be covered 
with young wood. 
Knox. We must give our American vines 
more room—just as Young America requires it, 
so do oui; American vines. You can not confine 
and control them in our climate aud soil, as the 
vines of Europe are controlled aud confined. 
Hovey. 1 have found the foreign grape 
more difficult to control here than the natives. 
The idea that should be impressed is that the 
effort should be to cover the trellis with young 
wood—if we can only induce people to do this, 
and be somewhat systematic in getting it, they 
will get grapes. 
Field.- Tho only vines that have proved 
unmanageable with me on the Thomery system 
of training, aro the foreign vines. 
NOTES ON PLANTS IN FLOWER. 
Editors Rural New Yorker:—I n my 
rambles in Canada West for the last foil weeks, 
I have seen some fine flower yards, some of them 
containing new and very beautiful flowers, aud 
perhaps the following notes on some of the best 
varieties may t>e interesting to some of your 
readers. 
The numerous varieties of tho<-< i' , <i favorites, 
the Bunch and Carnation Pinks, were - ~ry beau¬ 
tiful, tboiii-n inferior to those of last year. One 
variety, with long green leaves, resembling 
grass, is superb. It blooms about the 20f.b of 
June. The flowers are about an inch across, 
variegate', tine and soft as cotton, and full to the 
center, l’he .Prairie and China Pinks were 
also very beautiful; the latter is still in bloom. 
That beautiful climbing annual, the Convolvu¬ 
lus Major, Is just passing out of bloom. The 
new varieties are much superior to the old. 
Of bedding plants I have 3een none so brilliant 
and beautiful as Petunias and Portulacea. The 
best Petunia is a double variety, with large 
flowers, blotched with red and white. The 
double variety is done blooming, but the single 
varieties are nearly as brilliant as ever. The 
varieties of Portulacea exceed in beauty and 
varieties of color, any I ever saw before. I like 
the deep red the best, but the pink, brick color, 
yellow, straw color, and white are desirable 
varieties. The Verbena seems to be now in full 
bloom—the red is very handsome. The double 
Carnation Poppy, I think, deserves more atten¬ 
tion than it has yet received. The varieties are 
various shades of red, white, pink, or mottled, 
edged and fringed with those colors. I have 
seen but few perfect Zinnias. Many of them 
are as single as a daisy. I consider none but the 
best double varieties worthy of cultivation. 
The Dahlias are very small and poor, far infe¬ 
rior to the double Hollyhock, which is so large 
and double as to have no resemblance to the old 
single variety. 
That splendid flower, the Phlox Drummondii, 
is still in bloom, and does not seem to have been 
injured by the frost. I saw some new varieties 
in Brockville, uearly twice as large as any lever 
saw before, and of almost innumerable shades of 
color, i saw none in bloom before the first of 
July, but since then the beds have been a per¬ 
fect blaze of brilliant colors. I have seen few 
flowers which please me more than Phlox Drum¬ 
mondii, and I consider no flower yard complete 
without it. 
I have raised varieties of the China, German 
and French Asters, and I have raised one varie¬ 
ty two years which I never saw in any yard but 
mine. I call it the White Quilled Aster. It 
grows from six to ten inches high, has a few 
branches near the ground, and bloomed tills 
year about the last of July. The largest flowers 
are about an inch across, are all of a pure white, 
as double as the finest rose, and remarkably reg¬ 
ular in size and form. 1 consider this variety a 
perfect little beauty. 
In the village of Gananague, about the mid¬ 
dle of September, I saw some Asters that for 
variety, size aud beauty of colors, tar surpassed 
any I hail ever seen before. The largest, some 
of the French varieties, were very double and 
beautiful, but were surpassed by a smaller vari¬ 
ety, which was, I think, the Peony Aster. Some 
of these were white, with a red centre, some 
red with a white center, some were pink, 
fringed with blue, and others were ringed and 
fringed with various eolors. 
The varieties of Chrysanthemum are single 
and poor, with no resemblance to the variety, 
the illustration of which appeared in the Rural 
a few years ago. The Balsams are all very nice; 
the red and white varieties are the best. They 
are now in their greatest beauty. The Heliau- 
thus is a magnificent, showy annual, but too 
large to raise in a small flower yard, among the 
smaller annuals. The green centered variety is 
the best. It is still in bloom. 
H. Pearson. 
Mallorytown, C. W., Sept. 26,1864. 
CAUSE OF ROT IN GRAPES. 
James Howarth communicated the follow¬ 
ing to the President of the Cincinnati Horti¬ 
cultural Society, and it was read to the Society 
at a recent meeting:—Accordingto your request 
I have examined further into the present rot of 
the grape. It commences, generally, at the 
connection of the stem with the berry, with¬ 
out shrinking, and is superficial, for on peeling 
the berry we find it only skin deep in the com¬ 
mencement; but, after commencing, decompo¬ 
sition goes on very rapidly, and on the strong¬ 
growing or succulent eancs the most rot will be 
found. 
It is well known that the fruit of this year is 
made to grow on the wood of lastyCars’s growth. 
Now, if the small, well matured canes of last 
year’s growth are cut back in the spring to a 
spur of one bud, it will result iu producing the 
best fruit with the least rot where they have 
retained their leaves. But in the treatment 
usually pursued, this retention of leaf is very 
rare, as volunteers from the crown of the root, 
or from beneath their cuts for bow and one cane 
are—unless previously rubbed off by the finger 
and thumb—always cut off from tho old wood 
on their first developing or at the time the vines 
are suekered. in my opinion, it is a better plan 
to let the vine divide into several branches than 
to concentrate the whole growth into a single 
caue, to be bent afterward iuto a bow; and this 
too without respect to the age or >trength of the 
root being able to produce i greater or less de¬ 
velopment of the saline; and so, when trouble 
comes, attributing it to atmospheric causes. I 
advocate a subdivision of branches, lengthening 
out of the vine, and multiplying sub-divisions, 
permitting all to bear fruit according to the 
strength of tho root. The experience of last 
winter has shown that severe cold weather will 
destroy the large succulent canes, while it will 
not hurt the smaller canes. These latter are 
able to ripen their wood and retain their leaf 
fifty per cent, better than the former, while they 
are five hundred per cent, better for bearing 
fruit. These small, well-ripened canes are best 
produced by being grown from two, three or 
four blanches of old wood, or as many as can 
develop a healthy leaf. These small canes 
should be some eight or ten inches apart, and 
cut back in the Spiing to a single bud. Care 
should be taken to tie up the fruiting branches 
upright before they begin to fall or curve. 
--— f -» 
SWEET POTATOS IN PLACE OF HYACINTHS. 
A curious as well as simple and interesting 
experiment may be performed in the following 
manner:—Take a sweet potato, place it in the 
mouth of a transparent jar so that it fits loosely 
and keep it in its place by putting pins in it. 
Fill the jar with water, and set it where the 
sun con shine on it, or in a place where the 
temperature iB quite even. Almost any place 
in the house will do, as in a window where it 
gets the light. The progress will at first be 
slow; replenish the jar with water as the potato 
absorbs it, keeping the water up to the middle 
of the potato, and soon roots will appear from 
the part in the water. From this point its 
growth is quite rapid, the roots striking down¬ 
ward; finally it begins to sprout from the top, 
green leaves appear, and it continues to grow 
like a climbing vine, attaining a yard in length, 
and making a fine plant. I have started several 
in this manner, and now have one doing well.— 
Cassini in Scientific American. 
PREMIUMS AWARDED 
AT N. Y. STATE FAIR, ROCHESTER, SEPT., 1864. 
FRDIT AND FLOWERS. 
PROFESSIONAL list —flowers. 
Rest display—1. Jas Vick, Rochester, $10; 2. Ell- 
Wiinger A Harry, S S. M. 
Best Dahlia "Collection—1. C J Ryan A Co., 6; 2. 
Ell warmer A Barry, 3. 
24 Blooms—1. U J Ryan & Co, 5; 2. R J Donnelly, 
Greece. 3. 
12 Blooms—1. Ellwanger & Barry, 3; 2. RJ Don¬ 
nelly, 1. 
Rose- 1 —best collection —1. Ellwanger & Barry, 6; 2. 
Frost A Co, 5, 
24 varieties—1, TI E Hooker & Co, 3; 2 Frost A Co, 3. 
12 varieties—l. Frost A Co, 3. 
Phloxes—Ell war ger A Barry. 3. 
12 varieties—I, Kilwiwger &■ Barry, 3. 
Verbenas—1. C-I Rvan & Co, 5; Ellwanger A Barry, 3. 
12varieties—1. EUwanger26 Barry,3; R.T Donnelly,1. 
German Asters—1 J Vlrk, 3; 2. C .T Rvan A Co, 1. 
Ten Week Stock—1 ,1 Vick, 3; 2 R J Donnelly, 1. 
Seedling Phlox—Ellwnnecr X Barry, Trans. 
Seedling Verbenas— Ell wanner Jii Barry, Thomas 
Newly Introduced Flowers—J Vick, Thomas. 
AJCATS1TR LIST. 
Cat Flowers—1. Mrs J T Van Namee, 10; 2. Sirs 
Lamb, 5. 
Dahlias— 1. Mrs Van Namee, 6; 2. Wm Newcomb, 
Johnsonvllle, 3. 
12 blooms—l. John Charlton, Rochester, 3; 2. Mrs 
Van Namee, 1. 
6 blooms— l- Mrs Van Names, 2; 2. \V m Newcomb, 1. 
Roses—1 Mrs Van N amee, 0; 2. Mrs Lamb, 3. 
12 vnriiUes—1- M'S Van Namee. 3; Mrs Limb, 1 . 
6 varieties—I Mrs Lamb. 2; 0. Mrs. Van Namee, 1. 
Carnations—1. Mrs Van Namee, S. 
Verbena*—1- J Chariton, 5; 2 Mrs Van Namee. 3. 
12 varieties—1. Mrs Van N ..ruee. 3; 2. J Charlton, 1. 
6 varieties—1. John Charlton, 2; 2. Mrs Lamb. 1. 
Seedling—l. Mrs Van Namee, 1. 
Phloxes—1, Dr Newcomb, 5; 2 Mrs Van Namee, 8. 
6 varieties—1. Mrs Van Names, 2; 2. Mrs Lamb, 1. 
Seedling—1. Mrs Van Namee, 1. 
Geroiin Asiers—1. Mrs Limb. 8; 2. W Newcomb, 1. 
Biwaies— 1. Mrs Lamb, 3; 2, Mrs Van Namee, 1. 
Ten Week Stock—1. W Newcomb, 3,2. Mrs Lamb,1; 
3. J M Matleaoc, Jacksonville, Book. 
Ucxu' Pianos —Best collection—1. Eilwarper Bar¬ 
ry, 10: 2. Frost A CD, 5. 
10 Plants in Pots—1. Ellwanger & Barry, 5; C J 
Ryan & Co, 3. 
Floral Design—1. Ellwanger & Barry, 5; 2. Mrs Van 
Namee, X 
Pair Hand Bouquets—1. Ellwanger & Barrv, 5; 2. 
Mrs. M Church, 3. 
Parlor Bouquets—1- C J Ryan A Co, 5; 2. Ellwanger 
& Barry, 3. 
Basket Bonquets—1. Mrs Van Namee 5; 2. Ellwan¬ 
ger A Barry, 3. 
" New Flowers—best display— U J Ryan & Co, Trans. 
CRUIT—PROFESSIONAL LIST. 
Apples —HI varieties—1. Ellwanger & Barry, 15: 2. 
R J Donnelly, 10. 
20 varieties—1. R J Donnelly, 10; 2. C J Ryan A 
Co. A 
12 varieties—1. Bronson, Graves & Seiover, Geneva, 
5; 2 RJ Donelly, A 
Pears 20 varieties—1. Ellwanger & Barry, 15; 2. 
BronsoD, Graves A Seiover, 10. 
13 varieties— 1. Bronson, Graves A Seiover, 10 ; 2. E 
W Sylvester, Lyons, 5. 
10 varieties—1. Ellwanger A Barry, 8 ; 2 . Bronson, 
Gravee & Seiover. 4. 
6 varieties— l. Ur on son, Graves A Seiover, 3; 2. Jas 
M Mattisoo, Jacksonville, 3. 
PeacKes—6 varieties—E W Sylvester, 4. 
1 variety— do do 2. 
Plum*—12 varieties—I. Ellwanger A Barry, 5. 
1 variety—Bronson, Graves A Seiover, 2. 
Quinces —1. Ellw anger & Barrv, 3; 2. c J Ryan & 
Co, 2. 
.\ative Grope*—1 Ellwanger A Barry, 5; 2. C W 
Seelye. Rochester, 5. 
l variety—1. Bronson, Grave? & Seiover, 2. 
Foreign Grapes— 1. do do do 6. 
do I variety—1- do do do 2. 
A51ATEUR LIST. 
Apples—“Hi) varieties—1. A Wilder, Greece, 12; 2. E 
S Hayward, S. 
15 varieties—1. A Wilder, 10; 2. Jas P Edmonds, 
West Brichton, 5 
10 varieties—1. John Charlton, 5:2. A Wilder, 3. 
«'''or*—15 varieties—1. Wm McNeary, Rochester, 12; 
2 W G Watson, Rochester, 8 
10 varieties—1 Wm McNeary 10; 2. Edw Dagge, 
Rochester, 3. 
6 varieties—1. W G Watson, 8; 2. Wm McNeary, 4. 
aches —1 variety—John llyatt, Henrietta, 2. 
Plums —10 varieties—1. G W Lawrence, Oswego, 5. 
1 variety— do do do 2 
Qmwicm— 1. D S Whitlock, Brighton, 3; 2 IIG War¬ 
ner. 2 
Grapes— Greatest variety—1. F C Brehm, Waterloo, 
5 ; 2 a 8 Moss, Fredonia. A 
Single variety—1. F C Brehm, 2. 
Foreign Grapes -1. Dan’l Weilin, Rochester, 6. 
S nglo variety—1. G Granger, Canandaigua, 2; 2 
D:yh'1 AVetlln, 1- 
iVafcrrnekmr—Greatest variety- N Culver. 3 
Single variety—l. Albert. Breed. 1; 2. N Culver, Trs. 
7 Uu.'oua Varieties—1. R J Donelly, 3; 2. N Cul¬ 
ver, 2. 
l • ariety—1. Ja& Vick, 1; 2. Geo Cooper, Trans. 
Cr.w.iymV*— Cultivated—1 A S Moss, 5. 
ih'scrtUot. "-v —N Culver, Gravenstein Apples, Down- 
ire; lleiirv fiJiit*, New Apple, Harry; Mrs J T Van 
Namee, New Apple, Book; Jas A Hurst, Albany, 
Grapes, Dip.; H G Dir:,ei->o. Lyons, Pears, Dip ;F 
C Brehm, Grapes, Dip.; II O Fatrhchild, Hammonds- 
port, Grapes, Dip. 
PLANTtxo Rs» Cepak Seed.— W. P. Stroro of IU , 
ask? how to prepare aud plant tho seed of the Red 
Cedar The seeds of the Red Cedar He on the ground 
a year before vegetating. When the seeds aro ripe they 
can be mixed with sandy soU and kept In boxes, or they 
may be sowed thickly In a dry soil and remain for a 
year, at which lime they can he taken tip and sowed in 
regular manner —b. 
?S& 
ANSWERS TO INQUIRIES. 
Pickled Peaches, (Sweet.)-Tellow Clings 
are best. Seed and halve them. Make a sirup 
of two-thirds sugar and one-third vinegar. 
Pour this sirup over the peaches, and, after 
standing a short time, boil them together; add 
a spice bag, and bottle them. 
Another Way. —Put the’raw fruit in ajar; 
then fill up with a sirup made thus:—To one 
pint of best vinegar, add one pound white sugar; 
this sirup Is drained off the peaches, (or other 
fruit,) and heated and poured back, for nine 
successive mornings. 
Blanc Mange.— Mash one-half ounce Irish 
Moss and boil it in half a pint of new milk, to 
such a consistence that it will retain its form 
when cold. Add sugar to taste; and flavor. 
Or, it may be made thus:—One pint of new 
milk, one-half ounce isinglass, boiled fifteen or 
twenty minutes. Add sugar and flavor to taste; 
strain, in a mold, and turn out when perfectly 
cold. 
Froth for Blanc Mange. — Beat the 
whites of four eggs to a froth; then stir in one- 
quarter pound preserves—strawberry or rasp¬ 
berry. Beat well together, and pour over the 
blanc manege. 
Sugar Icing for Cake. —Beat the whites 
of two eggs to a stiff froth. Beat in one pound 
double refined white sugar—a little at a time. 
Flavor with lemon. 
Boiled Cauliflower. — Wash and clean 
your cauliflower; boil it in water with some 
salt in it till it becomes tender. Season with 
rich, drawn butter. It may be boiled in equal 
parts of milk and water, also. And served up 
with toast, like asparagus. 
Boiled Broccoli. —Take the side shoots of 
the broccoli, strip off the leaves, and cut off all 
the outer rind up to the heads. Put them in 
salt aqd water. Have ready a pan of boiling 
water, with salt in it, and boil them ten or fif¬ 
teen minutes. 
To Mend China.— The juice of garlic is said 
to be a very good cement—leaving no mark 
when used. Dissolve one ounce of isinglass in 
two wineglassfuls of spirits of wine. This is 
valuable for glass as well as china. Another 
way:—Beat lime into the most impalpable pow¬ 
der, and sift it through fine muslin. Tie some 
of it in a piece of thin muslin; brush some 
white of egg over the edges of the broken 
china, dust the lime quickly over the same, and 
unite them exactly. 
Ink Erasures.—I nk spots may be removed 
from the pages of a book, by washing them 
with a solution of oxalic acid in water, and 
afterward rinsing in clear water. I should cut 
the leaf out if 1 were the inquirer, though. 
To Crystallize Flowers, &c.—Having 
first selected the flowers, grasses, etc., which 
you wish to crystallize, suspend them in a 
basin. Dissolve two pounds of alum in one 
quart of boiling rain-water, and pour it over 
your flowers. I should mention —the alum 
water should not be boiling, when poured over 
the flowers; a very little warmer than new 
milk. Let them stand in the shade from twelve 
to twenty-four hours. 
Polishing Shells.— Most shells posse* so 
fine a polish, naturally, that no preparation is 
considered necessary for placing them in a cabi¬ 
net, etc. It happens sometimes, however, that 
when they become dry they lose much of their 
natural luster. This may easily be restored by 
washing them with a little water, in which 
gum arable has been dissolved. Many shells 
are so covered by a thick skin, or epidermis, 
that their surface has a very dull appearance. 
This is removed by steeping the shell in warm 
water, and rubbing it off with a brush. I have 
known people to use nitric acid; but I would 
not recommend this, as it destroys the luster of 
any part of the shell exposed to its influence. 
To Remove Stains from Marble.—M ake 
a paste of whiting and alcohol, and cover the 
stain; when dry. wash with soap. If the stain 
is not all off, apply the paste a second time. 
1 ‘ Cousin Ella. 
Snow Custard.— For 1 qt. new milk, take 
four large eggs; set the milk on top of the stove 
in a clean iron vessel; then separate the eggs, 
beat the whites into a stiff' froth; when the milk 
: is scalding hot slip the whites on top of the milk, 
turning them over gently so they will cook: then 
lift them out and dish; whip up the yolks with 
; two tab lespociifulls of sugar ; pour into the 
milk, stirring rapidly all the time until it is scald¬ 
ing. The very moment it comes to the boiling 
point lift it off; if it boils it will curdle. When 
it cools • sufficiently, pour into the float dish 
with any kind of flavoring, then put the froth 
on top, and it will be splendid.— Mollis W. 
Graves.— Ind., 1864. 
— - 
How to Scale Fish.—T ake, the fish in the 
left hand, lower it into a pan of water, turn the 
fingers of tho right hand under the tall. Insert 
the thumb-nail under the last scales, push it up 
the fish and the scales will fly off easily; plow 
away until they are all off on that side, and 
i then turn the fish and da capo. You will be 
; astonished at the ease and rapidity with which 
the operation is performed. 
- - - ■ - 
Pickled Peaches.— Pare and halve the 
. peaches, and take two and a half pounds of sugar 
1 and a pint of vinegar to five pounds of fruit; 
1 boll the sugar and vinegar together. As soon 
' as they boil, skim it, and put in the fruit. Let 
t it cook till soft, but not fast, as the peaches will 
j break if cooked too long or too Cast.—L. W., 
Newark, N. Y.. 1864. 
