AMERICAN POMOLOGICAL SOCIETY. 
TENTH EtENNIAi MEHITNO.—CONCLUDED, 
RIPENING AND KEEPING WINTER PEARS 
Dr. Beadle of C. W.—I have kept them— 
can keep winter pears ten years; but I never 
saw any of them good for anything yet. 
Dr. Grant of X. Y.—I have kept winter 
pears at a uniform temperature. I never found 
winter pears as good as our autumn varieties. 
The Easter Beurre keeps admirably. Princess 
St. Germain keeps best. 
Thuriidr ol'N. Y.—I do not believe any one 
who has kept Vicar of Wink field as kept by Mr. 
Carpenter would want any better winter pear. 
It is as good a pear as a man who likes a vinous 
pear would want to taste. 
Parsons.— The Vicar is so productive that it 
grows two or three times the amount of fruit 
that should stay on the tree. The fruit should 
be thinned as soon as one can distinguish the 
imperfect pears. Reduce the amount of fruit to 
one-half or one-third. After the pears have 
reached two-thirds their size, in September, 
and the season gets dry, pick off again so as to 
adapt the burthen of fruit to the capacity of the 
tree. Leave it on the tree until frost is close. 
Do not confine it in barrels. Take them to a 
close, dark and tolerably cool room and cover a 
floor with them two feet deep, 8 tore them as 
you do potatoes. Leave paths between the 
piles of fruit, so as to get among them and pick 
out the rotten ones. I keep the Duchess about 
as long as I do the Vicar. 
Mead ol’N. Y.—Apples are frequently placed 
in heaps and “ sweated” and then wiped dry. 
It should be strongly condemned. A good deal 
depends upon the room in which you keep fruit. 
I have a room adapted to this purpose. It was 
not built to keep fruit In. With the advantage 
of ventilation, it has low, equable temperature, 
and Is dry. Some kinds of pears keep as well as 
potatoes, some pears keep better than others. 
We want to know how to keep our best pears. 
We want, for this purpose, a low temperature, 
five to ten degrees above the freezing point- 
dry, but not perfectly dry. There should be 
the means for ventilating the room, to be used 
very carefully indeed-only to regulate the tem¬ 
perature. In effecting changes, air must of 
course be put in motion, but cold currents of 
air upon the fruit must be avoided. 
Tuvrukr.—E very pear has a limit of time to 
which it can be kept. It has its season, and it 
should be eaten in that season. True, 1 have a 
friend who keeps the Duchess and Bartlett to 
mid-winter, in a chamber surrounded by ice. 
But it is not generally desirable to keep a fruit 
beyond Its season. 
Field.—I am satisfied there are some localities 
where winter pears can not be ripened. There 
is a difference in the growing of winter pears. 
And some cultivators interfere with the process 
of nature in ripening the pear. Some trees 
have a delicate foliage, which drops prematurely 
without leaving the pear sufficient support. 
This delicacy of foliage is not always peculiar to 
a variety, but is due to locality and climate. 
On such trees the fruit withers or rots in spots 
without ripening. We do not get good winter 
pears because we can not ripen them good. I 
am compelled, in my location, to abandon win¬ 
ter pears. J have never yet grown a winter 
pear that was as good as a Newtown Pippin. 
Barry. —1 ou must first grow a winter pear 
in order to ripen it. The Vicar of Winkfleld is 
an excellent pear. Wm. Reed once declared it 
a humbug. But we thin our crops and get good 
specimens. Mr. Heed tried thinning, experi¬ 
mented two years before he ripened it; but he 
did ripen it and took back all he had said against 
it. It is as easily grown as any pear. Princess 
St. Germain is also easily grown. We pick our 
winter pears, put them in barrels, keep cool and 
dry—out ot doors until there is danger of frost, 
then put in a barn and finally iu a cool cellar as 
the cold increases. We keep Easter Beurre till 
May. We have convinced gentlemen of the 
value of this pear for winter keeping and eating. 
True, there are many poor pears grown on an 
Easter Beurre tree, but we thin them, and 
watch them and See that they grow. They are 
worthy such care. The Vicar is not good on 
young trees—the tree must have age. The 
Lawrence Is a winter pear here and keeps until 
January. Ours were opened at Christmas, and 
they were fine—yellow as gold and handsome. 
No, we do not put them in the cellar at gather¬ 
ing. We put them on the north side of a shed 
and shelter them from rain. When it gets too 
cold for them out of doors, we put them in the 
barn until too cold for them there, then put In 
cellar as before stated. You should not keep 
pears out of season. The Winter Nelis keeps 
with us tiff January, and frequently until 
February. Leave it on the treetilt late. There 
is a long catalogue of winter pears. Wo must 
not tolerate the idea that winter pears can not be 
grown—can not be ripened. They can be grown 
and ripened. 
Field.— My statement is only of facts. I 
think winter pears will be found to do better on 
stiff days than on light soils. Carpenter at 
^ ew Rochelle grows good pears anil keeps them 
well. I am ou a sandy soil and cannot grow 
them. 1 can grow Winter Nelis, JamLnett, 
\ icar of V iukfiold and Lawrence, and ripen 
them well; but with me the three first named 
are not winter pears. 
Hoyey.— Grow the pear well and there is no 
trouble In preserving it to the limit of its season. 
To preserve such pears, put them in barrels and 
keep cool, just as you do winter apples—in a 
temperature of 45° to 48°. In 3862 we had JO 
barrels each of Vicar and Glout Moreeau which 
were left out doors as long as safe, then put in a 
packing shed, and then in the cellar, and we 
found it impossible to ripen them until February. 
Grow pears well, and put upas you would good 
winter apples and they will keep and ripen and 
give great satisfaction. 
Mead.— We ought to have two lists of win¬ 
ter pears—one of those best for eating, and the 
other of those best for cooking. 
Nelson of Ind.—While I concede every 
thing my friends Barky and IIovky have said 
to be true in their ease, I think their statements 
should be received with the same qualifications 
with which we receive Mr. Field’s statements. 
I must insist that winter pears for general cul¬ 
tivation are ft failure. Thousands upon thou¬ 
sands of dollars have been expended, and with 
good culture but little satisfaction has resulted 
to cultivators. I have had some facilities for 
knowing. Of 20 winter varieties which I have 
cultivated, I have not one that I consider a good 
pear for the mass of people. The Easter Beurre 
ripens on one side. The sunny side ripens best 
but the other side I cannot ripen. In localities, 
and in the hands of certain men, winter pears 
succeed, but I know it to be a fact that they are 
generally a failure. 
Field.—I do not like to hear Mr. Nelson 
put It quite so strong. I think the future is 
more promising for the pear because the older 
the trees the better the fruit. 
Barry,— I think very few winter pears have 
been planted, comparatively. Our experience 
is, that very few winter pear trees have been 
sold. Mainly Autumn pears are sold. Dr. 
Houghton of Philadelphia gives us the heaviest 
orders. But the demand for them is increasing, 
and 1 think will continue to increase. When 
our winter pears arc ripe, we take them right 
from the cellar to the table—keep them cool 
and eat them cool. "We do not bring them into 
a warm room to ripen them. We eat them in 
their season just as we do apples. As a general 
rule it spoils pears to bring them to a heated 
rdom to ripen them. 
Bergen.— I agree with Mr. Field that in 
our locality few pears keep well. The Vicar, 
Lawrence and Winter Nelis it is difficult to 
keep till Christmas. I have kept Easter Beurre 
until March. The difficulty is to make them 
ripen at all—they sometimes rot in the green 
state. When best grown they ripen the easiest. 
I kept the Doyenne u’ Alencon till February 
and ripened it good. 
Muir of Mo.—Mr. Pettingell of Bunker 
Hill, Ill., tells a story of buying the Winter 
Nelis of a farmer who said he had fed it to his 
hogs for 30 years. He bought the farmer's crop, 
took them home, stored them in his cellar, piling 
potatoes over them. When ripened, he sent his 
farmer friend a half dozen of them, and he 
soon came over to see Mr. F\ and get grafts of 
that variety of pears he had sent him . 
Herendeen. —Winter pears are excellent 
for cookiDg purposes— even if they do not ripen 
so as to be fit to eat otherwise, they are valuable 
for cooking. 
Barry. —The Pound Pear, St. Germaine and 
the Catillac cook nicely. 
Hoopks.—T he last named is a splendid peai 
for cooking. 
Parsons.—W e cook the Pound Pear. 
Field.—M r. Bergen's family have cooked 
it thirty years. 
Bergen. —We cook it and think highly of it. 
I sell it at S2 per bushel in the market, for this 
purpose. 
Field.— My friend Bergen is crazy in some 
respects. He thinks the poorer the pear the 
better it is. The Windsor Belie is the most 
profitable pear grown. 
Hoofes.—W e leave pears on the tree till late 
in the season, pick them and pack in boxes, 
between thin layers of straw. Keep them near 
the freezing point till time of ripening, put them 
in the cellar and they ripen splendidly. The 
difficulty of ripening is more in growing, than 
from any other cause. 
Bergen.—I do not agree with Mr. Field at 
all, notwithstanding his strong assertion. I ffud 
the Pound Pear profitable, but regal’d the Bart¬ 
lett one of the most profitable of those I culti¬ 
vate. The Summer Belle is one of the most 
profitable of our pears. If it is not put in a list 
for market, a mistake will be made. 
Barry.—I n the New York market Large 
quantities of pears are bought for cooking. The 
Windsor is profitable to grow to sell to the 
million who buy pears to cook rather than to 
eat. Money can be made out of it. 
Bergen.— The Windsor Belle is a good eat¬ 
ing pear. But to ripen it, it must be picked 
early. It is a mistake — it is not sold as a cook¬ 
ing pear in Boston and New York. 
tear hedges. 
Field.—I found the Duchess de Angouleme 
capable of growing close and bearing fruit—and 
there was, with me, a necessity for so growing 
it. Accordingly, I planted it in rows two to 
two and a half feet apart, and four feet between 
the rows. I feared they would get crowded 
and I took up every other row. They have 
grown to be a hedge and bear well. I shear the 
sides and top. By this means I take off the 
blossoming ends of the limbs and they require 
little other thinning. What I do thin is done 
late, taking out the stung fruit. I get large 
fruit from these hedges—lTOpears to the barrel. 
It is true that unless you get large fruit it is not 
good; and the crop is better every year. Not a 
plant in those hedges have died—thev have 
never overborne, either. You can, if you "choose, 
thin out the old and have new wood all the 
time. I would plant the rows 6 feet apart 
instead of 4, or 8 If l were going to plant again. 
Thu reek.—I have also seen the Bartlett 
grown in the samp way, in hedges, and never 
saw finer fruit of thi9 variety than that grown 
in this manner. 
Field.—1 have Seokel growing in hedge too. 
1 prune early in spring, and pinch or prune to 
reduce leading shoots in July. 
DISCUSSION ON STRAWBERRIES RESUMED. 
Knox of Pa.—Ido not wish to be understood 
that the Triomphe de Gand cannot be surpassed. 
I hope it will be. It can not be surpassed by 
Russell's Prolific in point of color, nor fiavor; 
but I hope it rosy be as a berry for proht. Ido 
not know but u will bp. 
T can not understand why the Fillmore has 
>een overlooked. Perhaps there is a no more 
profitable variety grown on my pf.n-e than this 
same Fliiinore. 
How do T plant? I plant my strawberries in 
rows—tLuce rows eighteen inches apart, and 
then a space of two and a half feet, and then 
three rows again, as before. 
Bated. v.w of 0.—I have visited Mr. Knox’s 
grounds. Mr. K. does not tell more than the 
truth concerning the results of his admirable 
system of cultivating strawberries and other 
small fruits. The Cincinnati Horticultural So¬ 
ciety appointed a committee to vitit Mr. Knox’s 
grounds and report. We did visit them, and we 
never saw such fruit, such perfect cultivation 
and such results as we saw there. We first 
came upon his store in Pittsburg, attracted to it 
by a crowd about it, and were surprised at the 
perfect fruit we found there, of such size that 
we supposed it had been assorted for show. 
But some of the by-slanders who heard our re¬ 
marks advised us to go to the grounds and see 
for ourselves. We did go. For one I can say 
that I went to visit Mr. Knox's grounds preju¬ 
diced against him. I thought he had made 
more noise in the world than it was necessary 
for a modest man to make. But, Mr. President, 
we were convinced that the half had not been 
told us. The Triomphe's were magnificent. 
But I put the Fillmore, as we found it there, 
ahead for its good shape, uniformity, productive¬ 
ness, Ac, It deserves more attention. 
Sort of Mich.—The Triomphe was first in¬ 
troduced into our part of the State by me. I 
have procured and fruited 60 varieties of straw¬ 
berries. The best three with us are Burr's 
New Pine, Wilson's Albany, and Triomphe de 
Gand. Three years ago, the Wilson’s Albany 
was preferred. Last year the Triomphe gained 
favor, and the past season it has stood the drouth 
better and borne a better crop than the Wilson's 
Albany. It will be the berry planted with us, 
hereafter. 
Bergen of N. Y.—Will Mr. Knox tell us 
more about his mode of cultivating straw¬ 
berries? 
Knox.—I plant strawberries among my 
grapes; I have already given my mode of pre¬ 
paring the soil for grape plantations, so that I 
need not repeat it here. But if I prepare the 
land for strawberries exclusively, good plowing 
—say eight to ten inches deep—is good enough 
ter strawberries. The plants are put in rows as 
I have before stated. AU runners are kept off’ 
and ihe weeds are kept douyi. The whole 
strength of the land and vine is devoted to pro¬ 
ducing fruit. I manure some, by putting rotted 
manure between the rows. I protect the plants 
! a winter in order to preserve the embryo fruit 
I use straw—flail-threshed rye straw is preferred 
—for such protection. It operates both as a pro¬ 
tection from frost in winter, and to keep the 
fruit from the dirt in summer. It also keeps 
the weeds down. I cleverly cover the vines 
with the straw — try to do it just before a rain, 
to avoid it being scattered by wind, though I 
have little trouble in that respect. In the spring 
the stra’" is removed from off the vines and left 
between the rows. Do not use the hoe much in 
cultivation, nor the cultivator at all. The 
weeds are pulled up by hand, and the runners 
pinched off'. 
French’s Seedling. — Parry of N. J.—This 
fruit is large, early, good quality, very attractive 
in appearance. The plant is vigorous, and 
hardy, spreading rapidly on almost all kinds of 
soil. The blossoms are hermaphrodite. It is 
an accidental strawberry found in a meadow, so 
that it is not entitled to the name of seedling at 
all. Its color is bright scarlet, attractive and 
goes into market the very first and commands 
the highest price. It is not quite so early as the 
Early Scarlet, but is close to it and much larger. 
It seems to combine the good qualities of the 
Early Scarlet and Hoyey’s Seedling, which 
were the principal berries grown with us prior 
to this fruit attracting attention. 
Meehan ot Pa. — French's Strawberry in 
Philadelphia is as popular as any variety in 
market. The Triomphe and Wilson's Albany 
are also popular. The Hovey has almost dis¬ 
appeared. The Lady ’s Finger is largely sold. 
Thurbkr of N. Y.-I wish to call attention 
to the Union—a New Jersey strawberry, and 
ask for experience concerning it 
Brill of N. J. — I have been prejudiced 
against it under this name, believing it to be 
Trollope's Victoria. I have not fruited it. 
The parties sending it out as Union believe it to 
bo distinct I do not. 
Tuukber.— I do not believe it to be a new 
variety. 1 have never seen a larger crop of fruit 
than on the Brooklyn Scarlet. On Mr. Ful¬ 
ler’s grounds it is a great success. It is the 
only one of the “ Tribune Strawberries” that 
amounts to anything. 
Barry of N. Y.—We must wait to see these 
remarkable varieties reduced to ordinary culti¬ 
vation and tested there, before we can tell what 
they will amount to. Berries have been sold at 
enormous prices because of a reputation made 
under the most favorable circumstances—a repu¬ 
tation which they do not sustain when put in 
the hands of ordinary cultivators. 
Knox. — These remarks are very true and 
very important. One thin?, I want it distinct¬ 
ly understood that there is no Bartlett Straw¬ 
berry. It and the Boston Pine are identical. 
Brill ot N. J.—I think these remarks well 
timed. I was surprised to see premiums given 
to a berry labeled Bartlett at the American 
Agriculturist Office, when it is identical with 
the Boston Pine. 
Field of N. Y.—I was a member of the Com¬ 
mittee making the award referred to. The pre¬ 
mium was awarded to the variety having the 
best flavor. No labels were on the fruit at the 
time of making the examination. The decision 
of the Committee was made, and subsequently 
the fruit receiving the award was labeled 
“ Bartlett ” by some one to the Committee un¬ 
known. There is nothing surprising about it so 
far as the Committee was concerned. It only 
had to do with the flavor. 
The Society voted to reject the name Bartlett 
as applied to any strawberry. 
Barry of N. Y.—I suspect the Buffalo and 
Russell’s Prolific to be identical. 
Brill of New Jersey.— I judged it to be simi¬ 
lar to the Russell at first, but as I got more fruit 
from it, I found a greater difference. 
Ju Cun da.— Norder of Ohio.—I want to 
hear something about this fruit. 
Batkham of Ohio.—I saw it at Cleveland. It 
was beautiful as well as good. The gentleman 
who had it obtained it of Saul of ’Washington. 
No foreign variety that I have seen equals it, 
except the Triomphe. It appeared to be identi¬ 
cal with “ Knox’s “TOO.” 
Knox.—I want gentlemen to understand that 
my “ 700 ” is not a name. All my strawberries 
are numbered, and recorded by the number. 
Some of them have no names when I get them; 
I give them none, nor send them out under any 
name until I am sure what name belongs to 
them. I do not know the name of the fruit 
numbered in my grounds “ TOO” I want to find 
out what it is • if it ha9 a name I want to know 
it. If I am satisfied that it has none, and it 
continues to be as good a fruit as I think it to be 
now, I shall name it. But be assured, gentle¬ 
men, it will never go from my grounds except 
it is rightly named. It is a beauty, no matter 
what name it bears. 
Bateham of Ohio.—If gentlemen will exam¬ 
ine Mr. Knox's catalouge, they will find that 
what he says is true. 
Dr. Warder.—I think Mr. Knox’s “TOO” 
and Ju Cunda are identical, but am not sure. 
Holcombe Blackberry.— Hoadley of Ohio.— 
It went through the winter with me much bet¬ 
ter than the New Rochelle. 
RETORT OS’ COMMITTEE on resolutions. 
The Committee to which was referred the 
preparation of resolutions expressive of regard 
for the memory of officers deceased since its last 
session, offers the following: 
Resolved. That the services to Pomology of 
our deceased friend, William Reid of New 
Jersey, deserve our warmest acknowledgments: 
and although he is passed forever beyond the 
reach of praise or blame, and stands where we 
soon must, in the dread presence of his Maker; 
yet our affection for his Dervm. regard for hi- 
character, and gratitude for his services, impel 
us still to cling to his memory, and give utter¬ 
ance both to our grief and praise. 
In social intercourse, kind and genial; in the 
search for truth, earnest and indefatigable; in 
the Science of Horticulture most learned and 
skillful, he brought to our aid faculties of mir.d, 
which make his loss irreparable. His native 
caution preserved him from expressions of judg- 
ment which might mislead, and his excellent 
memory stored up for his own and our use the 
world of facts which, to us, are forever lost; and 
while we grieve for the loss of our friend and 
brother, we are proud to recall his valuable ser¬ 
vices to our great cause, and fondly place upon 
the records of thus Soeietv this faint memorial of 
his life and character. 
Resolved, That the members of this Society 
desire also to preserve green in their memories 
and affections the name of Dr. John A. Ken- 
nicott of Illinois, whose character, in the love 
of Horticulture and of his fellow?, combined to 
form a man whom we knew not whether most 
to love or admire. And while his services to 
Horticulture demand our most grateful testi¬ 
monials to their value, we can not withhold our 
expression of esteem for him as a philanthro¬ 
pist. nor our affection and grief for the loss of a 
friend. 
Resolved, That, as side by side these two men. 
eminent for their love of Nature and their 
knowledge of her mysteries, have parted the 
veil which separates time fpom eternity, and 
now view the sublimer mysteries of that life 
which has no grave, so we. side by side en¬ 
grave their names upon the tablets of our mem¬ 
ories, and, on the records of our and their labors 
preserve for future generations of Horticultur¬ 
ists. this testimony of our affection and respect. 
Resolved. That the name of W. D. Brink le 
of New Jersey, deserve? most grateful preserva¬ 
tion in the hearts of ail lovers of Horticulture. 
Neither the labors and fatigue of the faithful 
practice of hU profession, nor the suffering? of 
an enfeebled and diseased body could detract 
from his zeal for the promotion of Horticultural 
knowledge. His value to our Sodetv can not be 
measured by the results of his Horticultural ex¬ 
periments, nor the contributions of his great 
store of knowledge to our discussions and re¬ 
ports; but to estimate our loss we must remem¬ 
ber the mild and Christian temper with which 
he reproved momentary an kindness and restored 
harmony to our deliberation.?. 
With Downing and Walker and Reid and 
Kennicott. we place his name upon the roll of 
the euefactors of hi? kind, confident that those 
who love virtue, usefulness ami zeal for science, 
will not willingly forget our deceased friend. 
All of which"is respectfully submitted. 
Thos. W. Field. V. D. G. Nelson, 
Geo. Hoadle y, Peter B. Mead! 
The report was unanimously adopted, and the 
Society adjourned sine die. 
a a a Qtmies, 
Mountain Ash prom Sssd.—W ill yon. or some of 
your readers, tell me how to raise Mon'ntain Ash trees 
rtom seed?— Mahy Davis. 
W e have had no experience propagating this plant 
from seed. 
Lady's Arcus.—E. Andrew of Webster, has left 
on our table twigs wonderfully laden with this beauti¬ 
ful fruit, and 8iames«*win specimens—two perfect ap¬ 
ples e.vh—with stem and calyx perfect, united in a 
most perfect maimer, as we ,.ave never seen specimens 
before. 
Ohio Pomological society.— This Society holds 
its Annual meeting at Painesville, O., December 13,14 
and 13, 1864- This will doubtless be an interesting 
meeting. It is announced that specimens of fruits, 
especially winter apples and pears, ami varieties not 
generally known, are desired for the meeting, and may 
he sent by express, at, the expense of Ahe Society, di¬ 
rected to M. B. Bateham, Secretary, Palneaville, Q 
|§0«5fif #r0fi;0m2. 
INQUIRIES ANSWERED. 
Eds. Rural New-Yop.ker:— Seeing an in¬ 
quiry for a recipe for making omelets, I send 
mine, which I think is better than the one in 
last week’s paper:—Six eggs, yolks and whites 
beaten separately; 1 cup of milk; 1 tablespoon 
of flour, stirred up with a little milk to get it 
free from lumps; 1 large tablespoonful of melted 
butter. Sal: and pepper to your taste. Stir all 
together, adding the whites of eergs the last 
thing. Put a little butter iu a frying-paD, and, 
when hot, pour in half the mixture at a time, 
and fry until of a nice brown on the under side; 
then set in the oven till of a nice brown on the 
top. Cut it in the middle, and lay one part 
upon the other, having the tops together. 
.Sour.—Get a good sized hock of beef. The 
afternoon before wanted, put it on and let it 
boil for two hours. The next morning carefully 
skim off all the fat from the water and let it boil 
for at least three hours longer. About an hour 
before ready to serve, add chopped cabbage, 
onions, rice, summer savory, and a few potatoes. 
Salt and pepper to your taste. Dumplings made 
with a small bow] of milk, two teaspoonl’uls of 
cream tartar; one of soda; two eggs; a little 
salt, flour enough :o make a stiff batter, and 
dropped in, by the spoonful, 15 mhautes before 
serving, make a nice addition.— Fannie P. B., 
Erie, Fa., 1864. 
A Cheap Plum Pudding.— One pint of 
molasses; 1 teaspoonfnl of soda, stirred in till 
very light; a little salt; flour enough to make 
a very stiff’ batter; 3 pints of huckleberries, 
(other berries will answer;) 1 teaspoonful of 
cloves; 1 teaspoonful of cinnamon. Steam in 
a two-quart basin well buttered over a kettle 
of boiling water for three hours. Eat with 
sauce. This is an excellent imitation of an 
English plum pudding, and is a very cheap 
pudding.— Susie C. H., Erie , Pa. 
Coloring Cotton Yellow. — I send M. 
R. D. my recipe for coloring cotton yellow, 
which is positively fast: —For four pounds of 
rags, take four ounces of the sugar of lead, four 
ounces of bi-conate bi-chromate ?—Eds. Rural) 
of potash. Dissolve the sugar of lead in suffi¬ 
cient soft water to cover them. Put in the 
rags and let them boil twenty minutes. Then 
put them into a clean water in which the bi- 
eonate (bi-chromate) of potash has been dis¬ 
solved, and you will have a nice color. If you 
want them dark, change from one dye to the 
other. Use a tin or bTass vessel to color in.— 
Mrs. C. C. Ransier. 
Muffins :—I notice an inquiry in the Rural 
of October 29, for a recipe for muffins. I send 
you mine, which is one of the best: — One pint 
sweet milk: 2 tablespoonfuls of butter; 2 eggs; 
a little sail; half cup of yeast. Let it rise 
over night.—Mrs. C, C. Ransier, 
A YORKSHIRE PIE. 
First of all, a receptacle is built of the shape 
and size of a good large cheese-box, composed of 
■■ sealt crust” (that is, made with boiling water) 
about an inch thick; put no butter in the crust 
but in its place fresh beef suet, chopped as fine 
as possible, so that, when well kneeded together 
the walls of the receptacle stand firm and erect. 
Now for the inside: take a fine mellow ham (a 
Yorkshire one if yon can get it; if not, a sugar- 
cured Virginian,) a fine turkey, a goose, a couple 
of chickens, a couple of ducks, a couple of rab¬ 
bits, a hare, a brace of pheasants, a few slices of 
venison, half a dozen partridges, half a dozen 
pigeons, a dozen quail or woodcock, two or three 
pounds of sausage meat, some sweet herbs, and 
seasoning, and having deprived the foregoing of 
all their bones, proceed to stow them away in 
layers in your crust receptacle, just as tight as 
ever you can get them, until it is brim full, and 
solid; then take a quantity of strong (but 
unsweetened), warm calves’-foot jelly, and pour 
it in until all the instertices are filled up; then 
put a top-crust of the same thickness as the 
other on, place the pie on a piece o-f sheet-iron 
in a quite cool oven, and let it slowly bake for 
three or four hours; take it out very gently, and 
let it stand until next day, and then when you 
cut it you will find it come out quite solid, like 
a piece of variegated marble, tasting of every¬ 
thing in general but nothing in particular; a dish 
that would “raise an appetite beneath the ribs 
of death.” 
It will be a bonnie big pie, too; but there is 
no fear of its spoiling, for it will keep a couple 
of months, if needful, or you can manage, 
anyhow to keep it. Don't talk any more of 
honed-turkey with truffles, or pate de fois gras 
from Strasburg, for neither are to be named in 
the same generation with a Yorkshire pie.— 
Touchstone in Wilkes’ Spirit. 
■ ■ ■ - - . » •-*- 
To Prepare Citron for Cake.—P are and 
slice the citron, taking out the seeds; boil it 
until soft, as for preserves, then drain it through 
a colender; throw the water it is boiled in away. 
Take 4 or 5 ounees white sugar to every pound 
of boiled citron, put in water sufficient to cover 
half the citron; when the first half has boiled a 
few minutes take out the pieces on plates. Put 
in the other half and boil the same; what sirup 
is left when done, pour on the platter dry, and 
put away. I have some dried two years ago 
just as nice as when first prepared. You cau 
flavor it or not just as you choose. It is nicer 
than can he got at the groceries, flavored or not. 
— Mrs. J. C. 
To Remove Mildew Stains. —In answer 
to an inquiry in the Rural, I send you my 
recipe, which is soft soap and chalk. Wet the 
stained parts well with the soap, then rub the 
chalk in well, wet the garment and lay in the 
sun, and continue to do so until the stain is 
removed.—E. Way, Chester Co., Fa, 1864. 
