AMERICAN POMOLOGICAL SOCIETY, 
TENTH BIENNIAL MEETING.—CONTINUED, 
DISCUSSION ON TEACHES. 
Geo. M. Beeler of Indiana, who had been 
spending some time among the peach orchard* 
of Delaware and New Jersey, was called upon 
to give the result of his extended observations, 
which he did as fellows:—The ground is pre¬ 
pared for planting, merely as for any common 
grain crop, and the trees are set generally from 
eighteen to twenty feet apart—sometimes more 
and sometimes less—I believe, however, not 
often wider than twenty feet. Some of the per¬ 
sons with whom 1 conversed thought that 
twenty-five feet or even thirty feet would be 
vastly better. The first two or three years the 
trees are cultivated and the intervals between 
the rows are occupied by corn, potatoes or 
buckwheat This latter is thought by many to 
be the best of any, as the ground receives all 
the culture necessary, and the nature of the 
grain is not such as to absorb so much of the 
substance of the soil as some of the others. 
This does not look reasonable to me (although I 
may be greatly mistaken) for Agricultural 
CheinUitB and Vegetable Physiologists tell us 
that the nature of the food of the two kinds of 
plants is entirely different, the one being A r- 
boreous and the other Herbaceous. After the 
third year no crop is gown or planted in the 
orchard, but the ground is frequently stirred and 
kept free from weeds by means of plows ftftr! 
harrows. Generally three or four “ bouts” or 
“rounds” are plowed nest the row of trees 
with a side draft one horse plow and the remain¬ 
der with the common two horse plow. 
The second cultivation is given when the 
weeds begin to ghow plainly, and is performed 
either like the first operation, or—what Is much > 
cheaper and more expeditious—by dragging a 
good two-horse harrow at right angles with 
the plowing. These operations are performed 
as often as the case requires, and the best and 
most successful cultivators continue as late as 
the weeds or grass start. One man, who has 
a very fine orchard, said that plowing should 
not be done after the 1st of Jane, as it was 
liable to interfere with the young roots, and 
consequently id jure the tree. 
The trees are generally “headed” at a 
height of from three to four leet, and the 
branches grow very laterally. Air. Counrr of 
Odessa, Del., thought that if they were headed 
at the ground the growth would be much more 
upright, and the plowing next the trees would 
be done more easily to the man and team, and 
with less injury to the tree. The trees are 
pruned after the crop is removed, and this con¬ 
sists in cutting away all dead and broken 
branches — those that Interfere with or cross 
each other, and when too thick to admit suffi¬ 
cient air and sunlight. Cutting-back is not 
practiced, and Is not very well comprehended, 
I think. The result is that the extreme length 
of the limbs necessarily bearing their fruit far 
from the trunk, together with the matter of 
high heading, causes many of the trees to be 
ruined every year by splitting down. This 
would certainly be remedied, and perhaps al¬ 
most entirely done away with, if low heading 
and shortening were adopted. 
Mr. Merritt of Middletown, Delaware, was 
fastening his trees together with iron bolts 
where they had split down, and expected to 
reap benefits, not only from totting but also 
from the oxide of iron which was thus to be 
introduced into and disseminated through the 
system of the tree. 
The trees do not usually bear a crop until the 
third year from planting, though they are 
known to have paid as much as one dollar per 
tree the second year. Thinning is not practiced, 
though every man who had peaches admitted 
that the fruit would be all the better for it, 
and thal it would pay. The per centage to be 
taken off must of course he determined by the 
amount of the crop, but from such as the prin¬ 
cipal part of this year's yield there should be 
removed about eighty per cent. The Smocks 
and Yellow Rareripes were particularly full, 
and as a result the fruit was of no intrinsic 
value, and sold (or sometimes did not sell) at 
very low prices—frequently not enough to pay 
the expense of shipment alone. This matter 
of thtnning should be performed before the 
period of stoning or hardening of the seed, as 
the whole strength and vigor of the tree is 
exerted in that direction during the process. 
As an Illustration showing that thinning will 
pay, l will say that a few orchards that I saw 
were extremely full last year, and in the 
beginning of the present season the owners 
expected no return from them whatever—as 
there appeared to be almost none on the trees. 
When, however, the gathering season came, 
they wei e surprised to fiud that they had nearly 
as many bushels as their neighbors from the 
saino number of trees; and the increased size, 
beauty :uid quality of the fruit caused them to 
realize much larger prices, even in the height 
of the season and glut of the market. 
The fruit Is gatht red when it is grown— that 
is, when it has attained its size and color both 
of skin and flesh. The exact timo may be 
regulated by the distances from market; but in 
Delaware it is picked about one week before 
the proper time for maturing on the tree. The 
intention is to pick the trees three different times 
—occasionally ouly twice—and sometimes four 
times. This of course depends on the evenness 
of tho maturation, the Idea being that the fruit 
must havo attaiued all its proper qualities from 
the tree, yet at the same time be firm in llesb, 
in order to go safely to market. 
Those who have the largest orchards and 
carry on the business with tho most attention, 
care and sy.-tem, assort their fruits into three 
classes—“ Prime,” “No. I,” and “inferior.” 
The first named contains nothing but the best; 
the last, those which are bruised, specked with 
rotten, and having one side green nr are small 
and decidedly poor. The second is a medium 
between the extremes and contains none that 
properly belong iu either of the others—especi¬ 
ally the latter. The result of this is that they 
obtain “Prime” prices for “ Prime” peaches, 
and even more for their “ No. 1” than per.-orn 
who send them Indiscriminately mixed. Jn 
ordinary seasons they obtain something for 
their “culls;” but I saw none being sent to 
market this year as such, though many that 
went as “ common run” were no better than 
these eastings aside. 
The shipping is done both in baskets, holding 
about a half bushel, and In boxes ranging from 
one half bushel to two bushels. Every one 
prefers baskets, but these large boxes were 
used for shipping to distant markets. When 
baskets are used, the cars for transporting them 
are so fitted up that four tiers can be carried, 
and each one rest on different shelves; this is 
of course necessary, as the bottoms of the 
baskets are much smaller than the mouths. 
Boxes were resorted to this year in excess of 
any previous use on account of the scarcity of 
baskets. The usual size holds two baskets, but 
is made in an oblong shape, with a division in 
the middle. When these are used the divisions 
in the car are of no use, as the box is sufficiently 
strong to resist any jolts and jams with which 
they would come in contact. Boxes will only 
last about two seasons. Baskets from one to 
jive — according to quality, and the honesty 
of the commission merchants. The best are 
those made of white oak and hickory, split 
tolerably heavy. The number of baskets re¬ 
quired in proportion to the crop of fruit is really 
astonishing, ranging from twenty to fifty per 
cent. more. This depends much on the distance 
to market, and the energy of the producer in 
hunting them up from the “middle men.” 
The varieties which are cultivated exten¬ 
sively are very few. Dale's Early is at pieseut 
atti acting much attention and all the trees ob¬ 
tainable are being planted. Of those with 
which they are already acquainted the Troth's 
Early ripens first, followed by Early York or 
Honest John, Yellow Rareripe, Crawford's 
Early, Old Mixon Free, .JCc. The l3te sorts most 
popular are Crawford's Late, Ward’s Late, 
Smock, Crockett White, Heath Free, &o., Ac. 
They have in Delaware a peach called “ Moore’s 
Favorite’’ which closely resembles the Old 
Alixon Free, and is said by many to be that 
variety. The only points of difference observable 
in them were that It ripens a little later than 
that variety and was very much finer than any 
which I saw. I was told however that this was 
only true of the locality where these were, and 
that trees budded from these were natural Old 
Mixons in other places. Reeves’ Favorite is 
also a very fine peach, somewhat resembling the 
Crawfords. Gray Rareripe is a peach not named 
in any catalogue, but considerably disseminated, 
whose chief merits seem to be its hardiness and 
great bearing qualities. It is of only medium 
size and of decidedly inferior llavor and appear¬ 
ance. It is said to be very profitable. Yellow 
fleshed varieties are almost universally good 
bearers and always well colored. Stump the 
World and Ward’s Late are considered amongst 
the best white sorts, especially the latter, which 
bears every year. 
A rain about the time of ripening is very dis¬ 
astrous, and if there are indications of a storm 
extra exertions are put forth to get the fruit in 
one or two days in advance of maturation, rather 
than allow It to remain and “weather” the 
rain. It is also considered very bad policy to 
gather fruit while it is wet, as it does not carry 
so well to market and has a rough and damaged 
appearance from the fuzz being mashed and 
broken in the handling and jostling. 
It is bad policy to mix varieties—especially if 
of different colors— in the same baskets. Clings 
are planted very sparingly—Indeed I saw but 
one ov two orchards which contained any what¬ 
ever, and the owners told mo that they could 
find no market for them iu any way. This 
seemed very strange to me, for in the West we 
think no peach is fit to eat out of hand except a 
cling, and they are also very highly prized in 
the families for pickling and preserving. 
Of the diseases to which the trees are liable, 
the “ yellows ” of course stands foremost. I am 
not able to say anything now on the subject to 
you of the “ yellow ” regiou, but what I have 
aeon may be of Interest to tho Westerners— 
though I hope they will always have to go as 
far East as Delaware and Jersey to see it. It 
has been settled that trees of all ages arc liable 
to this malady—though they arc but seldom 
attacked before the age of five or six years. The 
first indications in the tree are a tendency to 
produce suckers or water-sprouts, generally on 
but one branch the first year. The fruit on this 
limb ripens several days before the regular time 
and before the rest of the same tree. The second 
year the disease spreads considerably in the tree, 
affecting it precisely like the first, and the third 
year nearly always suffices to “finish” them 
entirely. That this disease is contagious there 
can be but little doubt, as it has always been ob¬ 
served that trees immediately adjoining: those 
infected are sure to show tho iuolpient symp¬ 
toms the first year thereafter. The cause as 
well as remedy still remains a mystery. 
Orchards have been known to fail entirely by 
the ninth year, while others closely contiguous 
have flourished almost intact to the age of 
eighteen or twenty years. 
The “ Winter Wilt” is known in New Jersey, 
though why called “Winter Wilt ” in preference 
to “ Summer Wlit ” l cannot see, as it appears in 
the gumraer instead of winter. It seems to affect 
tho fruit rather than the tree, as the tree show¬ 
ing the disease one year is not therefore liable to 
be so affected the next. The cause is unknown 
but the effect is, that a few weeks before time 
for maturity the fruit suddenly stops its growth 
and so remains until several weeks alter its 
natural time lor ripening, and never arrives ata 
state fit for use. It looks reasonable to me that 
it is the result of a lack of strength in the tree to 
perfect, at the. proper season, the seed—that is, 
jt breaks down in going through the “stoning 
process.” 
Their trees are infested with borers in about 
the same way as those of other pans of the 
country and the same means are employed in 
fighting them. 
They trim their trees immediately after the 
fruiting season is over. It consists in cutting out 
dead and broken branches. I saw no one who 
cut back his trees in spring, or “headed in.’’ 
They cut back severely in planting— cut back 
to the height at which they want to make heads. 
Dr. Trimble.— During the first two years 
of the planting we cultivate with buckwheat. 
Thomas. — I have observed a gTeat many 
orchards planted and not taken care of. An 
orchard will come forward much faster when 
well cultivated. An orchard two miles from 
Richmond, Ind., of 1,000 trees, planted 20 feet 
apart was, six years after planting, composed of 
large trees and bore a heavy crop. The cost of 
the orchard could not have been five hundred 
dollars, and that season, when 1 visited it, the 
owner had sold $500 worth of fruit from it and 
had more to sell. We do not want to grow 
other crops In our orchards. 
Bergen of N. Y.—It is less injury to an 
orchard to grow buckwheat in it, than it is to 
not cultivate it at all, or to cultivate it in corn. 
Such a crop does my trees more good than to let 
the ground go bare and uncultivated. 
The Yellows first made their appearance in 
Kings Co. , Long Island. Aly father told me he 
saw id when it first appeared. Up to that time 
Kings Co. supplied New York market with 
peaches, but they have not been profitable there 
since. Peach culture was next introduced in 
Monmouth, N. J., and the yellows got into the 
orchards there and now it is unprofitable to 
grow' them there. There is a district south of 
Shrewsbury which is now being occupied by 
thousamlsof acres. Trees live the longest planted 
on new land. We can get from three to five 
crops from an orchard after the yellows first 
appear, before they appear again. 
Mood v of N. Y. —Sowing buckwheat in a 
peach orchard is like sowing a crop of weeds. 
And It Is about the hardest weed to get rid of 
there is. It is better to cultivate the orchard 
well from the start. 
Mead.—I t is a fact that crops of peaches are 
now grown where the yellows first appeared. 
Beeler of Ind.— I heard, during my trip, no 
complaint of curled leaf—I believe it is pecu¬ 
liarly a Western institution. 
Bergen of N. Y.—I have had it ten years 
with me. 
Beeler.—I t is generally attributed to the 
cold weather. In New Jersey they tell me that 
after an orchard has been “peaensd” it must 
lie twenty years before re-planting. 
Pres. Edwards of Mo.—When we want to 
kill the worst grass we have in the West— 
“ crab-grass we put in buckwheat. 
Dr. Trimble of N. J.—It is a universal thing 
in New Jersey to cultivate the young orchards 
with buckwheat. The shrewdest cultivators 
practice ft. I am satisfied the curled leaf is pro¬ 
duced by au aphis. This aphis is very short 
lived. The egg is hatched as soon as it is laid. 
You often fiud the cast off skin of the aphis on 
the leaf. This practice of attributing all the ills 
which befall our trees to the winter is a cowardly 
way of getting on with it. I say again it is the 
aphis. The Snow-ball bush has its leaves curled 
by the aphis. So do other trees; and I do not 
doubt as to its work on the peach. 
Thomas of N. Y.—I have male microscopic 
examinations of this subject with the aid of a 
good instrument and with a great deal of care. 
I am satisfied it is an internal fungus which 
causes curled leaf. I have examined it through 
all the stages of its growth and aiu satisfied it is 
a fungus on the insuie of the leaf, just like the 
rust In wheat, though not so JistineL The 
curled leaf may be avoided by good cultivation 
—by keeping the shoots in rapid growth. It is 
usually found on old trees that have been stunted 
and follows cold weather. It may be that the 
cold weather is an agent in developing the fun¬ 
gus; but the fungus Is, without doubt, the cause 
of the curled leaf. 
Barry of N. Y.—I am quite satisfied that the 
cause is due to sudden changes of weather. 
The curled leaf never occurs in orchard houses. 
In the early history of this country we had no 
curled leaf. I lived here fifteen years without 
knowing of a failure of the peach crop. But as 
our protection began to disappear, curled leaf 
appeared. It is a fungus, but cold causes the 
fungus. 
Rkslkr.—I havo seen the aphis on curled 
leaves, but think it had chosen them as a place 
of refuge. 
IJous ana faeries. 
Is tub Tomato a Fruit?—So asks Miss Fra versa of 
Ohio. Certainly it is a fruit so is a squash, a pump¬ 
kin, a melon, a kerntl of wheat or com. 
Tns Dlawar* Graph —Do yon think it wiil pay to 
invest in ttio Delaware Grape here where the Catawba 
will ripen? is the Deluwore a better wine l; rape than 
the Catawba?—E. IS., Bearer Co., Pa 
We should think it would pay to cultivate the Dela¬ 
ware as a mat ke: fruit anywhere where it will ripen, 
anil there is access to market. While we donotbe- 
lieve it a better wine prap ) than the Catawba, we be¬ 
lieve it an excellent wine err.pi. We do not believe it 
belter because we havo not seen any evidence that it is. 
Graph Vines prom Swum: t yes —Cangrapevines 
from ** single eyes'’ be raised iu a common hot bed? If 
so, please give the modus opeiuntii.— E. E. 
You will had detailed directions, with illustrations, 
in Fuller’s Grape Guitarist, which wo wiU mail you 
for $ 150, and which should bo in tho hands of ail in¬ 
experienced grape cultivators. We hive not space in 
which to answer your question in detail at present, 
hence this reply. 
mwiit #f0»mg. 
ABOUT DRESSING FURS. 
Editors Rural New Yorker:—As you 
seem to possess the capacity and willingness to 
give any desired information on almost any 
topic, I have concluded to ask you for what in¬ 
formation you can give about dressing furs 
ready for manufacture. We ladies of Northern 
Iowa have formed the opinion that we can ob¬ 
tain the raw material and manufacture our own 
furs much cheaper than to pay from $25 to $200 
for the game after manufacture. Nearly all 
kinds of fur can be obtained from the Indians at 
comparatively low rates. Please give all the 
information you can as to the mode of tanning, 
cutting and sewing, and oblige one of your con¬ 
stant and delighted readers.— Viola G. Snow, 
Iowa. 
Remarks. —As skins are sent to market they 
have been commonly merely dried in the sun or 
by a fire, or possibly the small skins have been 
first steeped in a solution of alum. The object 
is to render the pelt perfectly dry, so that when 
packed it shall not be liable to putrefy. As the 
fur-dresser receives the skins he submits them 
to different processes according to the kind of 
fur and the object for which it is intended. The 
fine qualities are usually placed in tubs together 
with a quantity of rancid butter, and are then 
trampled upon by the feet of men. The pelt 
thus becomes softened as if partially tanned. 
They are next cleaned of the loose bits of integ¬ 
ument by rubbing them with a strip of iron. 
The grease is then removed by trampling them 
3gain with a mix tine of saw-dust—that of 
mahogany is preferred—and occasionally beat¬ 
ing them and combing the fur. This is all that 
is necessary to prepare them for the cutter 
whose office it is to cut out the various shaped 
pieces and sow them togetbet to make the 
different articles. The cutting requires much 
skill to avoid waste. From a great number of 
similar skius parts of the same shades of color 
are selected, and thus each muff, mantle or other 
article, is made to present a uniform color. The 
seams are concealed by the lining with which 
the furs are finished. Skill in matching color 
is required and no directions that could be given 
would compensate for want of gumption, which 
every smart woman is supposed to possess in the 
matter of matching. , 
HOW TO MAKE APPLE-BUTTER. 
In the Rural of Oct. 29th I saw an inquiry 
as to the modus operandi of making apple butter. 
Here you have it: Place a large copper or brass 
kettle, well cleaued, over the fire; fill the kettle 
with new elder in which fermentation has not 
begun. When it comes to a simmer begin to 
skim off the scum. As it boiis down fill in more 
cider and skim as before until you have in the 
quantity you wish to boil. A barrel and a naif 
can be nicely done in what is commonly called 
a barrel kettle. When the cider is boiled away 
one-half, or more, dip oat six or eight gallons 
into earthen or stone jars, then fill in for each 
barrel, or thirty-two gallons of unboiled cider, 
one and a half bushels of quartered apples, 
nicely washed and drained. If the apples are 
not all put into the kettle at the same time, 
replace the apples and the cider taken from the 
kettle 33 soon as there is space to receive it 
Have a slow fire under the kettle while the 
apples are dissolving to prevent running over. 
When well dissolved it must be constantly 
stirred until finished. This is done with an im¬ 
plement made as follows: Take apiece of soft 
wood two feet long, one and one-fourth inches 
thick, two Inches wide at top end. four at the 
bottom, which should be oval; now have a hole 
at the top, one and one-fourth inches in diameter, 
and place a handle into it eight feet long. This 
will enable the operator to stand away from the 
fire and yet move it over every part of the bot¬ 
tom of the kettle and thus prevent its burning. 
No burning wood should touch the kettle, neither 
should the blaze rise above the boiling mass. 
One barrel of cider and one and one-half bushels 
of quarters boiled down to about ten gallons, 
can be kept one or more years. For winter 
use. two bushels of quarters may be used, and 
less boiling is required. Before taking it from 
the fire, season with spice, cinnamon and cloves, 
to suit the taste. Remove the kettle from the 
lire, dip the apple-butter while hot, into well 
glazed crocks or stone jars, then set away to 
cool; when cold cut paper covers for each crock 
or jar, soak it in whiskey, lay it into the vessel 
on the apple-butter and the work is done. Cider 
made from sour apples, and sweet apples boiled 
iu it, makes an excellent dish. Some prefer 
sweet cider and sweet apples.—A. Gipple, 
Erie Co., N. Y. 
dumplings—hash-pickles: 
Apple Dumplings.— Take a six quart pan, 
fill with apples pared and cored about two-thirds 
lull, with water sufficient to cook the apples. 
Put an occasional lump of butter around tbe 
sides of the pan. Now prepare a crust; for one 
quart of Hour take a piece of butter the size of 
an egg, two teaspoonfuls cream tartar, one tea- 
spoonful soda; rub well into the flour, then add 
a Little salt, and sweet milk or water just enough 
to “ wet up ” your crust. Cover your apples 
with this crust, and then set it on the top of 
your stove with a larger tin pan for a cover. 
Cook from three-quarters of an hour to an hour, 
as some apples stew quicker than others. To be 
eaten with maple molasses or sweetened cream. 
It is tip-top. 
Pepper Hash.—S ix cabbages, chop them; 
fifty sweet peppers, chop them after removing 
the seeds; i lb. mustard seed; {lb. allspice; salt 
to taste. Put in ajar or tub, mix up well, then 
add vinegar enough to cover all. Set in a cool 
place. When you want to use some, take two 
quarts, add teacup of brown sugar, and let It be 
heated through—not boiled. 
Sweet Pickles. —Ripe cucumbers are very 
nice pickled in this way: Take off the skin, cut 
in slices after removing the seeds. Let them 
stand in salt water over night Take two quarts 
good vinegar and two lbs. brown sugar, scald 
well and then pour over your cucumbers; repeat 
this every morning for a week and you will 
have a pickle that even poor teeth can masti¬ 
cate.—Mrs. H, Trumbull (Jo., Ohio. 
PUDDINGS AND DOUGHNUTS. 
Boiled Indian Meal Pudding.— In reply 
to the request of a “Farmer’s Wife” for a 
recipe for making a Boiled Indian meal pud¬ 
ding, I will send mine:—Take one pint sour 
milk, one-third pint cream, one tablespoon of 
sugar, one egg, one tea. cup of sifted flour, four 
tea cups meal, a little salt, saleratus enough to 
sweeten the milk: put in a covered, pudding 
pail, set in a kettle of boiling water, boil two 
hours. Keep the kettle covered while boiling. 
Crea m Pudding.— Take two tea cups of sour 
cream, one of milk, three eggs; add flour until 
it is as thick as you can well stir with a spoon, 
and a little salt; boil two hours iu a covered 
pail set in a kettle of boiling water. Keep the 
kettle covered while boiling. 
Doughnuts.— Six tea cups new milk, two 
tea cups sugar, one cup of shortening, one-half 
cup butter, one-haif cup lard, one cup yeast, two 
eggs, one heaping teaspoonful of cinnamon; add 
flour to knead like bread, mix at night, keep it 
warm during the evening; in the morning 
1 knead and roll out, and cut in pieces suitable to 
] fry. Let them stand in a warm place fifteen or 
twenty minutes, then fry. I think cakes made 
from this recipe will be equal to the Seminary 
cakes.— Mrs. A. S. K., Solon, Ohio. 
•'SWEET PICKLE” OF APPLES. 
Take three pounds of sugar, three quarts of 
vinegar, :.not very stroDg,) ten pounds of sweet 
apple, pare, quarter and core the apples, put the 
sugar and vinegar together, boil and skim it; 
then take half of the sirup out into another ves¬ 
sel, put as many of the apples into your pre¬ 
serving pan as will boil conveniently, and boil 
until tender; then skim those out and add mare 
apple and sirup, and so on until all is done. 
Spice with whole cloves and nutmeg. I kept 
apple, prepared last year, in this way, until 
May; they neither molded nor fermented. They 
were kept in a cool, dry place. 
This same recipe can be used, by adding one 
pound of sugar, (I have never tried less,) for 
plums and peaches; for such fruit use one quart 
less of vinegar, boll your sirup and pour it over 
boiling hot three days successively. 
Omio, Wis , 18S4. Farmer’s Wipr 
An Excellent Cake Recipe.—T wo eggs, 
4 teacup of molasses, i teacup of shortening, 
one teacup of butter-milk, one teaspoon of cin¬ 
namon, one teaspoon saleratus, two teacups un¬ 
bolted wheat flour; bake half an hour. A very 
healthy cake and those who may give it a trial 
will not be troubled with indigestion, etc.— 
J. A. S., Bluff Point, N. Y. 
Tough ! 
Baked Eggs.—C rack them slightly at the 
ends, place them in a hot oven, bake fifteen 
minutes. We think them preferable to boiled 
ones. 
Good Ink.—O ne ounce extract of logwood; a 
tablespoonful scraped alum; a pint of rain water. 
No heating required.—S oph. 
Preserving Green Tom a toes,— Thinking 
that some of the Rural readers would avail 
themselves of the following method of preserv¬ 
ing Green Tomatoes for winter uge, I give you 
my simple methodTake fresh green Toma¬ 
toes and cover with a strong brine for .’1 horn’s, 
(make the brine of 1 ib. of salt to 1 gallon of 
water.) then pour off’ the brine and cover with 
pure vinegar. Season with poppers, horse¬ 
radish, cloves and allspice. Cover top of jars 
with doth. At the expiration of ten days they 
are ready for use.— Olive Steplkton, t"er- 
moniCo,, Ohio. 
How to Dry Citron.— I have dried it both 
in sugar and molasses 1 prefer molasses, as I 
wish it dark coloreu. Out the citron in slices 
thin enough to extract the seeds easily, pare, 
and boil iu water until tender, drain through a 
colander, then put in your kettle and pour on 
some mo kisses; boil, flavor with lemon extract 
Skim out tho citron on p’ates. Boil the juloe 
down and turn on the citron, aud dry.— Julia. 
DOMESTIC INQUIRIES. 
Colorins Cotton Pink and Red.—W ill some lady 
friend furnish me, through the columns of the Rural 
■ with recipes for coloring cotton pink and red, suitable 
for carpet rags ?—L, A. C., Abvn, Ohio. 
Color in u Recipes Wanted—I will he very much 
obliged to some of the readers of the Rural if they 
■will fhrnish me through its columns recipes for color¬ 
ing that would he suitable for a carpet, and also he 
perfectly fast. Wanted, also, a recipe for removing 
mildew from muslins.— M. R. D. , Port Perry. 
Cochineal Red. — Will some one of the Rural 
readers please send a recipe for coloring woolen yarn a 
bright cochineal red, like the yarn we bay at the stores ? 
—P. F. Moses, Lavctr Co., Mich. 
Bop-Yeast Cakes and Baker's Gingerbread.— 
Will some ono of the lady readers send a recipe for 
making hop-yeast cakes that will keep some time? 
Also, a recipe for baking the old-fashioned baker’s 
gingerbread, such as we buy at the baker’s.—P. F. M., 
Lajeer Co , Mich. 
Quince Marm.viade. — Will some of your good 
housewives send through the Sural a recipe for 
Quince Marmalade?— Mbs. H. 
