Mus king ham.— Field.—O n pear stock it is a 
fine fruit. 
Beurre Sapier.— Barry.—I t is an excellent 
pear—as delicious as Belle Lucrative. We have 
fruited it two years, ard I regard it a promising 
new pear. 
Howell. — Barry. —This is one of the most 
prombing American pears. It is not equal to 
the Sheldon in flavor. It is one month later than 
the Bartlett, it rots at the core sometimes—is 
AMERICAN POMOLOGICAL SOCIETY. 
Indian Hear Pudding. - One- 
fourth of a cap of sour cream, two cups of sour 
Ik, one egg, one-haif teaspoonful of soda, one 
tablespoonful of flour, three cups of Indian meal, 
sugar. Fruit la an addi- 
I currants. Steam or boil 
sauce to suit the taste. 
your cider is thick 
seven of water, one 
one of flour for a pie. 
before using, 
sweet apples, no sugar 
make an excellent pie. 
Tomatoes, —Pick, 
der in water 
in something 
- are soon ready to pack in 
jars, rut in a layer of tomatoes, sprinkle a 
little salt and considerable black pepper be¬ 
tween each one. Put as much cinnamon, 
cloves and allspice in a cloth as will flavor the 
quantity of vinegar you need. Use sugar to 
DISCUSSION ON PEARS. 
Jaminette.— Ellwancbr.— It is one of the 
finest growers we have, is hardy, late in bear¬ 
ing, fruit large, keeps till the middle of Decem¬ 
ber. It is not best,” but is a good pear. 
Barry.—T he tree is quite ornamental. 
Smith of N. Y.—The fruit has a thick skin 
and transpoi t* well. 
Hovky.— It is an old pear, and has been cul¬ 
tivated about Boston since I can recollect It is 
not highly regarded, and is rather declining in 
public estimation. It lacks flavor, does not color, 
has a coarse, thick skin, and is not desirable for 
market, because It comes in competition with 
better and better looking pears with us. 
Vicar of Winkfidd. — Harkens of Pa. — I 
want to know abont the quality of this pear. 
Field.—I t Is indispensable in a pear orchard. 
Muir of Mo.— Twice in five years it has 
winterkilled in Missouri—the only variety 
which killed with us. 
Bort of Mich.—It is hardy with us, and an 
early bearer. 
Dr. Warder.—I t is a great cooking near, and 
one tablespoon/ul of i 
tion—we prefer dried 
three hours, r 
Boiled Cider Pies _if 
iue five tablespoonsfal with i 
and one-half of sugar, and 
MLx these thoroughly together 
If the cider is made from 
will be needed. These j 
For Pickling Green 
wash and slice thin. Boil 
previously salted a little, 
to drain, when they 
Dr. B. F. Edwards presented the Society 
with copits of the Transacting of llie Missouri 
and Illinois State Horticultural Societies, and 
suggested that, the different State organizations 
be requested to forward copies of their transac¬ 
tions to the Committee on the Revision of Fruit 
Lists, to aid the said Committee in the discharge 
of its duties. The following resolution was 
offered and adopted: 
Resolved, In order that this Society may be 
enabled to compile a catalogue of fruits for the 
whole country, it is requested that the several 
State Pomological or Horticultural Societies com¬ 
pile lists for iheir own States, after the model 
prmted by this Society in 1S62, or as modified by 
the Ohio Pomologicil Society, dividing the states 
into several districts if thought neoessary—copies 
of such catalogues to be furnished to the Secre¬ 
tary of this Society by the time of its next 
meeting. 
president wilder accepts. 
At this point Vice President Warder read 
the folllowing telegram, which was received 
with cheers by the Society: 
, ^ Hoe-row, Scpf. 15'h. 
American Pomological Society: —Thanks, 
many thanks, tor the unexpected honor of my 
re-election to the Presidency of the American 
Pomological Society. My hopes of recow ry 
and of co-operating with the members again in¬ 
duce me to accept tho oflice, 
Marshall P. Wilder. 
The following committee was appointed on 
deceased members:—Messrs. Field, Mead, Hoad- 
ley and Nelson. 
DISCUSSION ON PEACHES. 
Dr. Sylvester of N. Y, 
I have a seedling 
peach raised from the Early Crawford, which 
ripens eight or ten days later. It is, I think, a 
better, sweeter peach. It has a tougher 6kim 
I have another, a seedlingof George the Fourth, 
which is a very promising white-fleshed peach. 
I have a very good crop of peaches. My orchard 
is in an elevated position, protected by woods. 
Dr. Trimble of N. J.—It is an interesting 
fact that tbero is one crop of peaches in this 
neighborhood, when the failure is so general. 
Why is it? 
Thomas of N. Y.—We have a good crop in 
Cayuga Co. this year, on the hills, but none in 
the valleys. 
In tho tow lands of New 
Kmgses&vig, - Hoofes of Pa.—It is a good 
grower on quince. The fruit is excellent. I 
think highly of it. 
Parry of N. J.—It does well with us—gives 
great satisfaction. 
Hovry.—T here is but one objection to it; it 
is blown off the tree easier than I like it to be— 
excellent otherwise. 
Hooker. 1 he fruit of this variety is beauti¬ 
ful. The tree is vigorous. It grows better as 
it grows older. It is a flue grower on the 
Quince, also on its own stock. The young trees 
resemble Stevens' Genesee in appearance. It 
ripens hero in October. I think it will become 
a good market fruit 
Hoopbs of Pa.— With us it is ripe now (15th 
September.) 
Hovky.— It never rots at the core. 
LVedencA-o Bremer.— Ellwanger.— It is an 
indifferent fruit Fair for cooking, 
Barry.—I t is quite variable in quality. 
Manning's Elisabeth.— Downing.—I t is only 
a first rate amateur pear — too small for market 
Bergen.— It is grown with profit at Mon¬ 
mouth, N. J., I have been told. 
Hovky. It Is considered the best early pear 
for market with us. It is a great bearer and 
sells well. It is ripe the second or third week 
in August It is considered a desirable pear 
with us, coming before Tyson—Doyenne d'Ete 
ripens before it It ripens before Os band’s 
Summer. 
Dr. Houghton of Pa.—It is gaining in repu¬ 
tation in all directions. 
Bkklrr of I tub—I have seen it, and think it 
oue of the handsomest early pears; but it is 
small. Wo think highly of the Beurre Glffard 
in Indiana. 
Kirtland.— Field.— It has proved entirely 
worthless with me—rote badly inside. 
Downing.— It rota OU YOUlu* * )»•»► .-w\ 
lightly until the pulp is made fine, then put in 
water sufficient to soak thoroughly for a few 
days, stirring several times a day. "When the 
pulp is well softened, wash out as apple seed, 
aHd when washed out, put in process of sprout¬ 
ing without drying. Then bruise the sound 
oranges, which will cause them to rot, and pro¬ 
ceed as before. I think it is best to keep them 
from freezing, as the seed is not fully matured 
at gathering; but there is nutrition enough in 
the pulp of the orange to perfect the seed, if 
you will assist nature by keeping them from 
freezing.—F; M, McCutchen, in Canton Reg¬ 
ister. 
apart, and a succession of flowers obtained 
during most of the winter. If flowers are de¬ 
sired about the ‘'holidays,” plant the bulbs 
about the first of November. 
When placed in'glasses of water for flower¬ 
ing, only the base of the bulb should touch the 
water. Bet them away for about two weeks in 
a dark room, until roots are formed; then re¬ 
move to a light, warm room, and give plenty 
of light and air. Change the water occasionally 
as it becomes discolored. 
Only the choice named varieties should be 
grown in glasses and pots. The Red, White 
and Blue are the most desirable colors. The 
Yellow is well for variety, but generally will 
give less satisfaction than the other colors.— 
Vick’s Catalogue. 
Dr. Trimble. 
Jersey the peach crop is often killed, while on 
the elevated lands it is almost uniformly saved. 
The peaches of New Jersey used to be grown on 
the low lands; now the uplands are selected for 
orchards. 
Moody of N. Y,—Our country (Lockport, 
N. Y.) is levelf We have no hills, nor deep 
valleys, and ordinarily we are as successful !ta 
growing a peach crop as any section of the State. 
I think what we most need is the protection of 
hedges. Belts of timber would be of great im¬ 
portance to us. When sheltered the peach 
orchards in our section produce more uniformly. 
Wo choose, with us, the lowest grouud if dry. 
Dr. Trimble.—I have seen excellent samples 
this year that were grown on soil resembling 
iron rust or ore. Messrs. Marshall & Dhston 
of New Vernou, Morris Co., N. J., grew them 
and have had wonderful successs in obtaining 
fine crops with wonderfully high color. Their 
fruit, grown on this peculiar soil, out-sells others 
because of the exceeding beauty of the peach. 
They say they have had peaches on this iron- 
colored soli, when off it they got none. 
Hale’s EuWj/.-Bateh am efOhia-Wc regard 
it tho very best of our early peaches. It is a 
great acquisition. 11 is so much earlier than the 
early varieties that we need an Intermediate 
fruit. The tree is healthy, thrifty, hardy. The 
SOAP, SAUSAGES, COOKIES AND CAKES. 
Toilet Soar.—T ake six pounds of No. 1 
soap, cut it thin; take two quarts of alcohol. 
Put the soap in a pail, and melt it over a slow 
fire; it must not boil. Stir it and add the 
alcohol while it is melting. After it is a little 
cooked add two ounces of oil of sassafras and 
stir well. Then strain it into a smooth tin pan, 
as thick as you would like the cakes. When 
cold cut into any form you choose. 
To Maks Sausages.—I f people will eat 
sausages, here is the best recipe in Yankeedom:— 
For fifty pounds of meat add two and a half 
ounces allspice, twenty ounces of salt, three 
ounces of black pepper, two and a half ounces of 
ginger, two and a half teaspoonsfnl of cayenne 
pepper, two and a half ounces of saltpetre, one 
ounce of sage. 
Tea Cookies. — One cup of butter, three 
cups of white sugar, three eggs, one cup of 
cream, a little soda and cream of tartar; roll in 
sugar. These cookies will keep months. 
Pork Oaks.—O ne pound or sait pork chop¬ 
ped fine dissolved in one pint of boiling water, 
two cups of brown sugar, two cups of molasses, 
two tablespoonsful of cinnamon, one tablespoon- 
ful of cloves, two grated nutmegs, one pound 
of raisins chopped, one teaspoonful of soda. 
This is quite a cheap and good cake, when 
batter is fifty cents a pound and eggs twenty- 
five cents per dozen.—M. N. P. 
Hyacinths should be planted in October 
and November. Make the k>U deep, mellow, 
and tolerable rich, and see that the water has a 
chance to drain off, The beds should be nar¬ 
row, so that all parts can be reached from the 
alleys or walks. Set the bulbs about six inches 
apart and four deep. Before winter sets in, 
cover the beds with leaves or the straw from 
the mauureheap, tohdpkeep outthefrost. This 
should be rs moved as soon os. hard frosts are 
over,—in this latitude the latter part of March. 
Hyacinths will commence flowering in April 
and continue about a month. Flowers may be 
cut freely, without injury to the bulbs. Indeed, 
all flower stalks should be removed as soon as 
the flowers have faded. In about five or six 
weeks after flowering, and when the leaves 
arc becoming yellow, the bulbs may be taken 
up, dried, and packed away in paper bags or 
boxes, for planting again iu the fall. If the 
beds are needed tor other flowers, as is generally 
the case, the bulbs may be lemeved In about 
three weeks after the flowers have faded. In 
this case, after removing all the flower stems, if 
this has not been done before, lay the bulbs on 
a dry bed in the garden, and cover them with a 
little earth. Here they can remain until the 
leaves have ripened, when they are ready to be 
packed away for fall planting. 
Many persons, not well acquainted with this 
flower, think that only the double varieties are 
desirable. This is not to. Tho value of the 
Hyacinth depends principally upou the form of 
the spike and the arrangement of tho flowers or 
bells upou the flower stem. The truss or spike 
of bloom should bo pyramidal and the flowers 
dose enough together to nearly or quite conceal 
Changing Dwarf Pears to Standards. — How 
deep, and in what manner must a dwarf near be trans¬ 
planted to chanpo it into a standard? Will it do any 
good to wound the baric as in layering some small 
phmia?—c- d. 
Plant the tree so that the point of union between 
stock and bud will be juat at, or slightly below, the 
Burface and in a sort of basin a few inches lower H i « n 
the natural surface- After the tree has got well rooted, 
say about the second year, draw op some earth around, 
ami the seat year more, until the pear bud ia covered 
3 or 4 inches, and pear roots will form as the quince 
dies oat. Those varieties that are not well adapted to 
the quince, root more readily from the pear —b. 
Clia ractkr of a Good Ross.—The London Garden 
er'a Chronicle says that the flat, hard petaled varieties 
are growing out of favor. Those that have cupped 
petals are now fashionable. Of this class it names as 
the most popular English varieties, Senatenr valsse, 
Comptessede Chabiillant, Gene A Jacqueminot, Gloire 
de Santenay, Madame Furtado, Beauty of Waltham, 
Madame Vldot and Madame Hirers. 
Boiled Indian Meal Pudding.— For the 
benefit of “ Farmer’s Wife,” East Avon, N. Y., 
I send the following recipe for boiled Indian 
meal pudding, which I think she will find equal 
to any she has ever tried:—Mix well together 
two cups of Indian meal, two cups of good, 
fresh buttermilk, one cup of water, three-fourths 
cup of beef suet, half cup sugar, two teaspoon¬ 
fuls of soda, two eggs well beaten, and any 
fruit you may fancy, either fresh or dried. Put 
into a tin mold, and set it into a steamer over a 
kettle of water, and let it boil from three to 
four hours. Serve with sweetened cream, fla¬ 
vored to taste, or with a butter and sugar 
sauce.— Mrs. J. M., Pittsford, K Y., 1864. 
Plants Nambix— Mrs. M. A. B, Kendall Mills, Or¬ 
leans Co., N Y.: The plant you send us is a species of 
l/.ir'ynia-Unicorn Plant. 
Mr* Jambs Comstock: The flower you send ns is 
Achulaaplarmica plena. The seeds are those of 
tho PigeiUt tea—Nutmeg flower. It la not hnrtfol— 
usod In cookery. 
Soft Gingerbread.—F our cups of flour, 
three of molasses, two of sour milk, three eggs, 
one tablespoonful ginger, one of soda. Mix 
soda in the milk, and put it in last. My good 
man thinks this nice. 
Baked Apples.—P are the apples, cut out 
the stem, and bake them in an earthen dish. 
When done, mix equal parts of sugar and but¬ 
ter together, add nutmeg or any spice suitable 
for apples, lay this ou the top of the apples, put 
them in the stove a minute to melt. You will 
have a dish fit to set before the editor.—M rs. 
Lee It -, Uridl&y, 111., 1864. 
OSAGE ORANGE HEDGE FROM NATIVE 
SEED. 
My experience has proved that Illinois has 
within her borders all that is necessary to make 
her independent of Texas for her own’supplv of 
Osage Orange seed. I have now growing as 
fine hedge plants as you will often see, from 
seed raised ou an adjoining farm, at tho rate of 
10.000 to the bushel of oranges. 
My mode of saving the seed is as follows: 
Gather the oranges as soon as hard frosts come, 
put them in tho cellar, and let the seed remain 
in the orange until the 16lh or 20th of April ; by 
this time many will bo rotten, which separate 
from the sound, put In a tight barrel, pound 
Running Rlacrrarry floors.—G Jonhs ot Hears, 
Mil At ego a Co., Mich, writes in response to the inquiry 
in Runai. of Oct 15th, that these roots can be had In 
auy quantity at that, place— that they are hardy, prolific 
bearers of largo and delicious trait. 
Grafting Old Apfls Trbes.— ( 3 . H . Urbana, N 
N Y.) If yonr old ire.-, >r« healthy and thrifty, graft 
them. At the same .u>e u uiay be policy to plant a 
young orchard that may be coming on. and take the 
place of the old orchard as its trees die out 
Pickling Potatoes.— Wash and slice them 
thin, and put in a cask, tub or jar. Fill it as 
full as convenient of potatoes, and theu fill it 
up with vinegar and keep tight. —Mary R, 
Yaplk. 
Ttis ekst Ai’flb —I wish to know the best and 
most, profitable apple to raise?-S. H., Urfiano, A. T. 
Alas I we don’t know whu-h U t?i Can any one tell 
our correspondent? Wo are ready to receive votes. 
