DOUBLE ZINNIA. 
\ 
Z 
REPORTS— FRUIT GROWERS’ MEETINGS. 
We are pleased to observe that Fruit Growers in 
all sections of the country are increasing in numbers 
and in zeal, and that they are not only anxious to gain 
information, but are taking the right means to obtain 
it. Never before were so many fruit growers’ meet¬ 
ings held as during tlm present winter, and should 
we give even a brief sketch of all, our Horticultural 
Department would be filled with these proceedings 
to the entire exclusion of other matters. We have 
already given considerable space to the doings and 
sayings of our friends, and have much more material 
on hand to which we shall allude hereafter. Wc 
know of no better way'than this to obtain or dissemi¬ 
nate information. It is from the united experience 
of cultivators in all sections of the country that we 
obtain reliable facte. There is no royal road to 
knowledge peculiar to editors, as some seem to im¬ 
agine. A correspondent lately proposed a certain 
question, which he wished answered in the Rural, 
and requested os not to refer him to the proceedings 
of any meeting of fruit growers for an answer. We 
are always ready to give our own opinions, and we 
aim to have these opinions founded on our own 
long experience. Rut if found to be contrary to the 
experience of fruit growers, we always hold them 
open for revision and correction. Horticulture is 
making rapid advances at, the present day. We are 
all learners. Let us hold fast all that experience has 
proved to be true, and constantly add to our stock of 
knowledge. 
FRUIT GROWERS OF UPPER CANADA. 
We are indebted to D. W. Beadle, of St. Catha¬ 
rines, C. W., for the following interesting report of 
the proceedings of the Fruit Grower's Association of 
Upper Canada: 
APPLES. 
After electing officers for 18(11, the meeting took 
up the list of apples, and the experience of cultivators 
in different sections was fully brought out. 
Early Harvest .—Quality best of its season. Tree 
perfectly hardy at Toronto and elsewhere, except 
Paris, where it is somewhat tender. Recommended 
for general cultivation. 
Red Astrachan .—Quality very good, very handsome, 
and sells readily in Toronto market. Tree very hardy 
in all parts of the Province, strongly recommended 
for general cultivation. 
Duchess oj Oldenburg .—Quality very good, beauti¬ 
ful in appearance, tree perfectly hardy everywhere; 
vigorous, very prolific: bears young, and bears every 
year. Recommended 1'or general cultivation. 
Sweet [faugh .—Large size, best sweet apple of its 
season; valuable for market. Tree hardy at St. 
Catharines, and at Paris, tender at Toronto, and a 
moderate bearer. An annual bearer at St. Catha¬ 
rines. Recommended for further trial. 
Early Joe.—Quality best. Tree very hardy, hut a 
very slow, small grower, Recommended to be grown 
as a dwarf tree in gardens. 
Early Strawberry. —Small, and tree a shy bearer. 
Summer Rose .— Quality good; tree very hardy, hut 
a feeble grower. Recommended for further trial. 
Primate .—Quality best; hardy so far as known, hut 
being new to most of oar cultivators, it was recom¬ 
mended for further trial, 
St. Lawrence .—Quality very good at Toronto, best 
at Paris, somewhat variable at St. Catharines. Tree 
perfectly hardy in all the Province, a good bearer 
and fair grower. Recommended particularly for the 
colder parts of Canada, 
Famense or Snow Apple, is well known in all 
Canada, and everywhere highly esteemed as a dessert 
fruit. Very strongly recommended, especially for 
the northern and colder parts. 
Fall Pippin .—Quality very good. Tree occasion¬ 
ally tender about Toronto; a moderate bearer. Rec¬ 
ommended for further trial. 
Porter .—This was hut little known, though one of 
the best market fruits at Toronto. Tree rather slow 
grower. Recommended for further trial. 
Keswick Codtin .—Quality very good for cooking. 
Tree very hardy, good grower, early bearer. Recom¬ 
mended for general cultivation. 
Hawthornden .—Good for cooking; very handsome. 
Tree very hardy, good and early bearer. Recom¬ 
mended for general cultivation. 
Golden Sweet .— Very good sweet apple, valuable 
for market. Tree very hardy, good grower, great 
bearer. Recommended for general cultivation. 
Twenty Ounce Apple .—Good cookin ■?, size large. 
Tree hardy, moderate bearer. Recommended for trial. 
Gravenstein .—Quality best, best in all respects. Tree 
hardy at Toronto, Paris, St. Catharines, and so far as 
heard from. Recommended for general cultivation. 
BenonL —Not well known; highly esteemed by 
those who had tried it. Recornmeuded for trial. 
Jersey Sweeting .—Rest fall sweet; valuable for mar¬ 
ket. Tree hardy so far as tested; but the variety 
being comparatively new, it was recommended for 
further trial. 
Fall Jennetting .—Quality very good for baking; 
size large. Tree hardy, fair bearer. Tested only in 
a few localities, aud recommended for further trial, 
Hubbardston Nonsuch .—But little known; where 
tried had been fonnd very good for both table and 
cooking, and tree hardy and prolific. Recommended 
for further trial. 
Baldwin. —Bestiality; valuable for market; keeps 
well until spring. Tree tender to the northward; an 
early and great bearer. Recommended for suitable 
localities. 
Rhode Island Greening .—One of the most valuable 
and moat profitable winter market fruits. Tree a 
great bearer, begins to bear early, but quite teuder to 
the north, and particularly at Paris. Recommended 
for appropriate localities. 
Spitzenberg .—Quality best. Tree hardy, very slend¬ 
er grower, but had proved only a moderate bearer at 
Toronto, and Paris, and St. Catharines. At Hamil¬ 
ton and Niagara it was a good bearer. Recommend¬ 
ed for certain localities. 
Ribs ton Pippin .—Quality best for both table and 
cooking; valuable for market. Tree hardy every¬ 
where; good and early bearer. Recommended for 
general cultivation. 
Roxbury Russet .—Quality good, size above medium. 
Tree hardy at Toronto and St. Catharines, but only 
moderately hardy at Paris. Recommended for its 
long keeping qualities. 
American Golden Russet .—Quality very good; larger 
than Pomuie Gris. Fine long keeper; valuable for 
market. Generally hardy, good grower and good 
bearer. Recommended for general cultivation. 
Northern .Spy.—Quality best, size large, very hand¬ 
some, long keeper, hangs well on the tree. Tree 
hardy everywhere; rather tardy in beginning to bear, 
bat after it has begun, is an excellent bearer, and by 
always blooming late in the season, the crop often 
escapes late frosts, which destroy the crop of other 
varieties. Recommended for general cultivation. 
Smaar ,—Quality best. Tree requires a warm, dry, 
rich soil; very tender at Paris, and a good bearer at 
Toronto. Recommended for appropriate localities. 
Fortune Gris .—Quality best : small russet; in eating 
all winter, and will keep until July. Tree very hardy 
and a good bearer. Very strongly recommended as 
a table apple for all parts of the Province. 
yellow fieUjtower .—Quality very good, but the tree 
is a poor grower, and very poor bearer. Rejected. 
Helm nut .—A new variety, proved good for cooking 
and table at Taranto, and the tree very hardy and a 
good bearer. Recommended for further trial. 
Wugener. — Quality best; large, beautiful tree, 
very hardy, very prolific, and an early bearer. 
Recommended as a new variety of great promise. 
Tollman Sweet. — Best winter sweet apple; tree 
very hardy everywhere; but at Torouto the fruit was 
small and scabby, though fine elsewhere. 
Reality of Kent, was but little known; quality 
good cooking: size large, very handsome Tree; a 
good bearer and hardy as far as tested. Recom¬ 
mended for further trial. 
Calvert .—Quality good cooking; large, handsome, 
tree erect, vigorous; not generally known, though it 
received the first prize of the Provincial Agricultural 
Association last fall as the best baking apple. 
Recommended for further trial. 
Westfield Seek-no-Further .— Quality best; a Febru¬ 
ary table fruit; tree hardy and a good bearer as far 
as heard from. Recommended for further trial. 
Vandervere .— This varied greatly according to the 
soil; best on sandy land; at Toronto the fruit was 
scabby, and not worth cultivating; tree hardy and a 
good hearer on suitable soil. 
Rambo. — Quality very good; size medium, keeps 
until January; tree very hardy and prolific; but 
though the tree was hardy at Toronto, the fruit was 
very small and scabby. Recommended for suitable 
localities. 
Dominie .—Specimens of this variety were exhibited 
from St. Catherines nurseries; but being new to most 
of the members present, it was recommended as a 
new variety promising well. 
STRAWBERRIES. 
On motion, the list of apples was laid on the table, 
and the strawberries taken up. 
Wilson. — Excellent flavor, enormous bearer, very 
hardy. Recommended for general cultivation for 
market. 
Jenny Lind. — Early, large, prolific; at Toronto it 
ranks next after Early Scarlet. Recommended for 
, general cultivation. 
Durr's New Pine .—Finest in flavor of all the straw¬ 
berries, hardy and a good bearer. Recommended 
for general cultivation. 
Trollope's Victoria. — Late, large, excellent flavor, 
hardy, not valuable for market. Recommended for 
g antic men’s gardens. 
Monroe Scarlet.— Had proved a good bearer, of good 
flavor, and hardy at Paris, Grimsby and Toronto; 
but at Toronto did not bear well. 
Triomphe de (land .--Had failed at Paris, but every¬ 
where else it proved to be of the finest flavor, hardy, 
and one of the most promising new varieties. 
Hooker .—Much admired for size, beauty and flavor; 
but was tender in many localities, and liable to win¬ 
ter-kill. 
. raspberries. 
Franconia. —Mr. Leslie, of Toronto,—Strong cane, 
berry dark red, prolific; the most, hardy variety, 
flavor best, very valuable for market. Mr. Holton, 
of Hamilton,—something too acid for table, be9t for 
cooking, flesh firm, plant hardy. Mr. Freed, of 
Hamilton,— not as luscious as some, but very good; 
valuable for market. Mr. Murray, of Hamilton,— 
very good in every respect. Recommended for gene¬ 
ral cultivation. 
Brruckle's Orange. —Mr. Beadle, of St. Catharines, 
had fruited it only one year, it. bote the winter well 
without protection, and fruited well; fruit rich and 
fine. Mr. Leslie, of Toronto, found it tender. Mr. 
Holton, of Hamilton, had grown it on poor soil, 
and then it proved a poorer bearer than Franconia; 
flavor very good, plant not very hardy. Mr. Freed, 
of Hamilton,—quite hardy with me, strong grower, 
left it unprotected for three years, and it bore good 
crops each season, flavor good, not so high as Yellow 
Antwerp. Recommended for further trial. 
Faslolff. — Mr. Leslie, of Toronto,—a strong 
grower, not very hardy, occasionally bears heavy 
crops, berry large, flavor very good. Mr. Arnold, 
of Paris,— is very tender, produced a small crop, 
fruit very soft, can hardly he gathered without bruis¬ 
ing. Mr. Freed, of Hamilton,— cane and fruit very 
tender. 
Knevett's Giant.— Mr. Holton, of Hamilton,—I 
have had it three years, on a poor, light soil, canes 
very strong, tolerably hardy, not quite as hardy as 
Franco rlfc. Good bearer, berries very large and con¬ 
tinue in use a long time, flavor best; the flesh hardly 
firm enough to Carry well to market. Recommended 
for further trial. 
PEARS. 
Madeleine .— Recommended for cultivation as the 
best earliest pear. 
Bartlett .—Tree too tender for the coldest sections, 
tender at Toronto, hardy at Paris, and a universal 
favorite at Hamilton; bears young and abundantly on 
the pear stock. Recommended for localities not too 
cold. 
Oshand's Summer. —Quality best, medium size, tree 
hardy at Toronto and St. Catharines. Recommended 
for further trial. 
Tyson .— Quality very good, tree perfectly hardy. 
Recommended for general cultivation. 
Belle Lucrative .—Best quality, tree hardy and pro¬ 
lific on pear and quince stock at Hamilton and St. 
Catharines, but rather tender and poor bearer at 
Toronto and Paris. Recommended lor further trial. 
Beurre Gifford .—Quality best, tree grows slow, bnt 
is perfectly hardy. Recommended for further trial. 
Louise Bonne de Jersey .— A universal favorite at 
Toronto, Hamilton and Paris; tree perfectly hardy 
and a great bearer. Recommended for general culti¬ 
vation. 
Flemish Beauty .—Very much esteemed at Toronto, 
Hamilton, St. Catharines, and wherever tested; tree 
very hardy, and good bearer on pear stock. Recom¬ 
mended for general cultivation. 
Beurre d’ Anjou .— Quality best; tree hardy every¬ 
where, but being new was only recommended for 
further trial. 
White Doyenne .— Quality best; tree hardy at To¬ 
ronto, Hamilton, and St. Catharines; rather tender at 
Paris; at Torouto the fruit was too small to be good. 
Recommended for further trial. 
Seckel ,—Quality best fruit quite small; tree small, 
bnt bears abundantly, and is hardy throughout the 
Province. Recommended for general cultivation. 
Duchesse d’ Aiigouleine .— Not hardy at Hamilton, 
and a poor bearer; blossomed well, but did not set its 
fruit; at Toronto only semi-hardy, but bore pretty 
We have before noticed the appear¬ 
ance in Europe, last year, of double 
Zinnias, and ,tho special attention they 
received from florists and the press. 
The Zinnia, in its many varieties, is no 
doubt familiar to most of our readers, 
having been cultivated for many years, 
and without any ot her change than that 
of color. We figured the common 
variety in the Rural of last, year. 
All attempts of European florists to 
obtain a double flower have been un¬ 
successful, and the present double varie¬ 
ties are of Eastern origin, the seeds 
having been just received from the 
East Indies by M. Gr azani, of Bagneres, 
France, and afterwards by Messrs. Car¬ 
ter, of London. How they originated, 
or came to India, is at present un¬ 
known, but that they are a great ac¬ 
quisition no one can doubt, and Dr. 
Lindley says, *■ not a whit less in¬ 
teresting tliau that of double dahlias.” 
We give a representation of the flower. 
Seeds have been obtained from Europe 
by some Of our florists. 
well; at Paris was hanly and fruit large; at St. 
Catharines hardy, and bore abundantly. 
The hour for adjournment had how arrived, and 
much interesting matter was necessarily postponed 
to a subsequent meeting. The Association voted to 
hold another meeting at Hamilton, in July next, and 
one in September, at Toronto; the Secretary to 
notify each member of the day of meeting, at least 
ten days previously. All Canadian fruit-lovers and 
growers of fruit are invited to join the Association 
and contribute theirexperienec in their several local¬ 
ities, to the end that it may be ascertained wliat vari¬ 
eties are best adaptad to the climate. J. Hurlburt, 
Esq., I,. L. !>., of Hamilton, Secretary of the Asso¬ 
ciation, will be happy to receive the names of any 
persons wishing to become members. 
GRAFTING AND FORCING THE VINE. 
Eds. Rural New-Yorker:— Last winter I obtained 
some Delaware Grape scions of Mr. Charles Down¬ 
ing, a very obliging gentleman of Newburg, N. Y., 
for tho purpose of grafting some old vines, in tho 
mouth of February last, 1 concluded to try an expe¬ 
riment, in order to get an early and large growth, 
and thus obtain “the fruit of the vine” much sooner 
than by planting the cuttings, or propagating the 
buds in pots. I took a part of the root of a two- 
year-ohl Isabella cutting, which F had taken up and 
laid in the fall previous, and splice-grafted it with 
a Delaware scion, having two buds, and secured them 
with waxed paper. The stalk had about half a dozen 
small roots, which I shortened to about a finger’s 
length. Fn this condition, I put it in a box about a 
foot square in size, and carefully filled It up with a 
mixture of sand, loam, and leaf mold, leaving the 
topmost hud of the scion even with the surface. Tin* 
box was then placed in a warm room, watered, und 
otherwise attended to, us occasion required. In 
about ten days the scion began to sprout, and soon 
commenced growing finely. At the end of March it 
had attained tho high- 1 rj - ix or eight inches, putting 
forth leaves, tendril* and Fvou fruit steins. It con¬ 
tinued to grow quite vigorously until May, when 1 
set it out permanently, in the following.manner: I 
dug out a cavity in tho ground beside the trellis, into 
which tho box was placed, after the bottom had been 
carefully unfastened, leaving the earth inside tho box 
even with that of the outside. The box was then 
raised out of the ground, and tho earth was then 
adjusted about it, and thus the operation completed. 
As warm weather came on, the graft began to grow 
abundantly, and continued to do so until it had 
attained a height of six feet, and had put forth eight 
or ten branches from one to throe feet long. 
I grafted two or three dozen other roots, which 
were layers, tho last week in April, which were set 
out in the Held, bnt not, one of them grew; probably 
because they did not start scon enough. The utility 
Of this mode of force culture, is to obtain the fruit, of 
new and rare varieties much sooner than can be got 
from cuttings in the ordinary way. I am very con¬ 
fident that this mode of “grafting the vine” is the 
best that can be adopted. S. Forshay. 
Penn Yuu, Yates Co., New York. 
inquiwtf im\ s. 
Cooper’s Market and Colvkrt Apples. — Can you, or 
some of your subscribers inform me concerning the apples 
known by the name of Colvert and Cooper’s Market? Last 
spring I engaged a lot of trees from an agent of one of the 
Rochester nurseries, and was very particular in stating the 
kinds I wanted. But, on delivery. I found quite a share were 
marked as above mentioned, and being anxious hi get. uiy 
orchard started, I set the trees, and they are ail living at 
present. As I cannot find any one iu thin ruction acquainted 
with those kinds of apples, l urn at loss wbat. to <|n t have 
thought of engrafting them anew. An answer to the above 
Wdl much oblige—A SUH8CR1HBR, Shirley. January , 1861. 
Cooper’s Market is a very good late keeping apple. With 
proper treatment, it may be kept in good condition until May. 
It is represented also as quit.' productive Mr Downing 
describes it thus:—Fruit, medium, obbmg, conjc Skin yel¬ 
lowish, shaded with red and striped with crimson. Stem 
short, cavity deep, narrow. Calyx closed, haem small. Flesh 
white, tender, with a brisk sub-acid llavor. Oeccmher to 
May. Witli the Colvert, we arc not familiar It seems to be 
considerably grown in Canada, and at the Provincial Show 
last autumn, received the first premium as the best baking 
apple, though it is represented iu the meeting of fruit growers 
at Hamilton as not generally known. 
Oraprs por Out-Boob Culture.—C au you, or some of 
yoilr correspondents, give the numes of the beat varieties of 
native as well as foreign grapeB adapted to out-door culture 
in this climate? Also, which are best lor wine making, and 
which for table use? The grape is beginning to be exton 
sively cultivated uhont here, and if you could through the 
columns of the Rural, give, from time to time, such informa¬ 
tion ma would he instructive, it would be very acceptable to a 
great number of your readers about here and elsewhere. 
People arejust beginning to etc the importance of cultivating 
the vine, uud very few know which H&rts to elioote, as Well as 
how thuy should he trained and cultivated. I have myself 
some fourteen varieties, set out one year ago, and would set 
out more as soon as it can be determined which are the best 
and most profitable to raise. 1 hope that you will enlighten 
us on the subject, through your valuable paper.— F. C. B, 
Waterloo, N. Y., 1861. 
Our correspondent must remeriber that reliable informa¬ 
tion. in regard to the value of new fruits, cannot be obtained 
in one season. They must be tried under different circuit 1 - 
stances, in different soils, exposures, &c,, before we can 
judge of their earliness, and productiveness, and quality, 
compared with the older sorts We see the Isabella grape 
grown all around us, and exposed for sale, small, unripe, and 
worthless. Were We to judge or the Isabella from such 
specimens, we should consider it entirely unworthy of cul¬ 
ture. Again, we see specimens that are large, black, sweet, 
and high-flavored, and judging from these, wu would call the 
Isabella an excellent grape. Now. a seedling grape is grown 
by somebody and exhibited. It Beerns to be very good, llavor 
as good or belter than Isabella when it is gTown well. Now. 
what can we tell about the value of this grape? It has 
doubtless received extra care, and Is exhibited under the 
most favorable circu instances We cun say it looks promis¬ 
ing, or that it promises to be valuable, but that is all. It will 
be years before its value, as a grnpo for general culture, cun 
be known. In your fourteen varieties of hardy grapes, you 
doubtless have all that ore known to be valuable for general 
culture, us well as many others that will prove worthless. 
We know not more than a half a dozen that we would recoin 
mend for extensive planting. 
Pruning an ORCHARD.— 1 should like to be informed, 
through your excellent paper, the best way to treat an apple 
orchard in regard to pruning, or not, pruning. When I came 
to my farm first, I pruned, Or. what we call cleaning, trees 
ever, year, iu the spring, and I noticed the trees were getting 
sickly from year to year. I came to tho conclusion perhaps 
pruning trees was injurious, and left them to take their own 
w:jy for the last, three years. They now look more hardy aud 
fresh than they have been for the Inst ten years; but wliat 
may be the result at last with the trees?—A Suu.-uiuiikr, Pan- 
caster Cn ., Pa 1861 
,Seven* pruning is only necessary when ilu orchard lifts 
been badly neglected, and then must be considered a neces¬ 
sary evil Where trees are taken care of every year, it will 
not. be necessary to lake off large limbs. “A Subscriber ” 
acted wisely H we are pursuing a course under which our 
trees languish, St is best to change, and as long as the trees 
oontinile healthy and making proper growth, no fear need he 
entertained for the future 
Dwarf Fears. Would you plant an orchard of dwarf 
years on such land ns this? It, fronts the east, naturally very 
rich, will produce at least, a hundred bushels of corn per 
acre in a good season, and lies low, being at the font of the 
slope. What four or five kinds lire the best for family use, 
and for profit? Do you know If the King apple has been 
cultivated in Western Pennsylvania, and how it succeeds?— 
SUBSORIIIHR. Dua'A. (Al, Pa..1801. 
Your soil and situation, we think, would do well for pears. 
For half a dozen varieties, we would recommend the follow 
Ing: -Tyson, Louise Bonne de Jersey, Beurre Diel, Buffum, 
Duchess,- d'Angnulcmo, and Vicar of Wiekllold Wo do not 
know that the King apple has been cultivated in Western 
Pennsylvania, blit we think tliero can be no question as to its 
success there. 
Ontario Crape. —Please to inform me. through the Rural, 
if you have been able to obtain any additional information in 
regard to (be merits of the Ontario grape the past season.— 
Fayetteville. Orion. Co.. .V. F, 1861. 
We are not yet prepared to express an opinion in regard to 
the Ontario grape. It is large and of fair quality, about as 
good us the Isabella, but as to its earliness, Ac., we know but 
little. All the specimens we have seen were from the same 
grower, and no doubt received good care. 
$0rtUnlttu*nl 
INDIANA POMOLOOICAL SOCIETY'8 LI8T OF FROTT8. 
List of Varieties Bkuomjibnued for General Cultiva 
TION— Apples. —Rumbo, Maiden's Blush, Wine Nap, Fall Wine, 
Early Harvest, White Pippin, Jersey Black, Smith’s Cider, 
Treuton Early, American Summer Pearmain, Kail Pippin, 
Carolina Bed June, and White Winter Pearmain, for most 
localities. 
Fears on Pear Roots .—Flemish Beauty, White Doyenne, 
Bartlett, Seckel, Belle Lucrative, Early Catharine, Stephens 
tienesee, Julienne. 
Dwarf Pears or Pears on Quince .—Louise Bonne do Jersey, 
Duchesse d'Angouleme, Belle Lucrative, White Doyenne, 
Buffum, and Flemish Beauty, if double worked. 
Cherrws on MahaUtb Stocks .—Early Richmond, Early May. 
Peaches .—Crawford s Early. Van Zandt’s Superb, Crawford’s 
Late, October Yellow, Serrate Early York, Old Mixon Free. 
Quinces .—Orange Quince. 
Currants .—Jted Grape. White Dutch, and Refl Dutch. 
Gooseberries. —Houghton’s Seedling Mountain Seedling. 
Grapes. —Catawba, Isabella, Concord, Clinton, Diana, Dela¬ 
ware. 
Raspberries .— Ohio Everbearing, Purple Cune, American 
Yellow Cap. 
.Strawberries. —Wilson’s Albany, Longworth s Prolific, Large 
Early Scarlet, Hooker, (for amateurs.) 
Keco.mmkndku ah Promising Wkll— Apples .— Northern 
Spy, Pickard’s Reserve, Golden Sweet, Broadwell, Fall 
Green Sweet, Peck's Pleasant, Indiana Favorite. 
Standard Pears .— Dos Nonnes. On Quince.—Don Nonnes, 
Vicar of Winklield, or Le Core. 
Cherries .—Belle Maguifique, Donne Maria, Reine Hortense, 
Late Duke. 
Currants .—White Grape, Victoria. 
Crapes . —Hart fo rd Prol iflc. 
Report front, the .Society's circulars , so far as relumed, Jan¬ 
uary Wh. 1861.—No variety named, unless recommended by 
four different cultivators, The figure opposite the name 
denotes tho number of individuals recommending t he variety. 
Total number of Circulars returned, 10. 
Rest .Six Varieties of Apples. — Red Astrachan. 4; American 
Summer pear main, 4; Rambo, 8; Wine Sap, 6; Early Harvest, 
8; Maiden’s Blush, 4. 
Total number of varieties returned, including tho above, 31. 
Best Twelve Varieties of Apples .—American Summer Pear- 
main, 4, Rambo, 8; Newtown Pippin, 4; Early Harvest, 8; 
Maiden’s Blush, (»; Rawles’ Janet, 5; Wine Sap, 5; Kail Wine, 
6. Total number of varieties returned, 56. 
Be l. Sir. Varieties i.J’ Standard Pears—(Only six cultivators 
answering.)—Bartlett, -1; Flemish Beauty, 6; White Doyenne, 
6; Seckel, f>. Total number of varieties named, 19. 
Rest .Sir Varieties of Pears on Quince Stocks .— Duchesse 
d’Angouleme, 4, White Doyenne, 4; Buffum. 4; Stevens’ 
Genesee, 4; Beurre Diel, 5; Lonise Bonne tie Jersey, 4. Total 
number returned, 24. 
APPLES.— There is scarcely an article of vegetable food 
more whlcly useful and more universally loved than the apple. 
Why every farmer in the nation has not an apple orchard 
where the trees will grow ut all, is one of the mysteries. 
Let every family lay In from two to ten or more barrels, and 
it will be to them the most economical investment in the 
whole range of culinaries. 
A raw, mellow apple, is digested in an houT and a half; 
while boiled cabbage requires live hours. The most healthful 
dessert which can be placed on the table, is a baked apple. If 
taken freely at breakfast, with coarse bread and butter, with¬ 
out meat or flesh of any kind, it has an admirable effect on the 
general system, often removing constipation, correcting 
acidities, and cooling off febrile conditions, more effectually 
than the most approved luediciaes. 
if families could be induced to substitute the apple, sound, 
ripe, and luscious, for the pies, cakes, candies, aud other 
sweetmeats with which their children are too often indis. 
creetly stuffed, there would be a diminution in the sum total 
of doctor's bills In a single year, sufficient to lay in a stock of 
this delicious li ult for a whole reason s use.— Or. Halt. 
Oknkbkb Vallky Horticultural Souiktt—Annual Meet¬ 
ing.— The meeting of this Society, for the election of officers 
and committees, and transaction of annual business, will be 
held at the Court House, in this city, on Monday, February 
■1th, at 10 o’clock A. M. 
TOMATO CATSUP FRUIT JAR CEMENT. 
Rns. Rural New-Yorker: —Seeing an inquiry in 
a late number of your valuable paper for a recipe to 
make catsup, I send mine, width we think excellent. 
Take good, ripe tomatoes, steam them till done, then 
squeeze them through a colander, all but the skins; 
boil tho juice till quite thick, then add a quart of 
good vinegar to four quarts of juice, put in pepper 
and salt and spices to suit your taste. 
For Cement— take one pound of rosin to an ounce 
of billow, and melt together. — Anna Bodink, Water¬ 
loo, N. K, 1861. 
Eds. Rural New-Yorker. — Noticing a call in 
your paper for a recipe for tomato catsup, I will 
send you mine, which I think onu’t bo boat: Four 
quarts of tomatoes); one of vinegar; fonr red pep¬ 
pers; three tablespoons of salt; two of black pepper; 
two of allspice; one of doves; three nutmegs, I 
boil my tomatoes as long as I can and not burn, and 
then strain through a flour sieve, add one pint of vin¬ 
egar and boil down again, then add the other pint of 
vinegar with all the other articles, and boil down ns 
thick as 1 can. If it is boiled sufficiently (as it is tho 
boiling that makes it keep well,) it will keep three 
years if made right, and it is nice, I tell you. — Mrs. 
J. L. Holt, Rockville, Conn., 1801. 
Observing an inquiry in the lute Rural Nkw- 
Yorkkr for making catsup, I send tho following, 
which 1 know to bo far superior to any other. 
Heat the tomatoes, then squeeze them through a 
sieve. To six quarts of tho pulp and Juice add throe 
quarts of the best vinegar, set it over a slow lire to 
boil, und when it begins to thicken add half an ounce 
each of cloves, allspice and pepper, one-fourth ounce 
of cinnamon, and two nutmegs, all finely powdered; 
boil it to the consistency of thin mush, then add four 
taldespoonfuls of salt. When cold, bottle and seal 
it. This should be boiled iu a porcelain kettle, or 
removed from brass to tin before the milt Is added. 
Healing Wax. — Molt in a tin basin, or some iron 
dish, two ounces gum shellac and four ounces resin. 
When melted, add two ounces beeswax, and some 
coloring material to suit the fancy. For a bright red, 
add two ounces vermillion; for green, add chrome 
green, Ac. When required for use, set the basin on 
the stove, melt the wax, and insert the bottles.— 
Mart R. La sin, Onalaski, H7.v., 1801. 
HOW TO WASH CLOTHES. 
Eds. Rural New-Yorker:—I wish to give my 
sister readers of the Rural who have not a good 
washing machine, a simple recipe for washing 
clothes, many of whom 1 know have never tried St¬ 
and which they will find far superior to the old- 
fashioned way of rub, rub, rub, pound, pound, pound, 
in tepid water. 
Soak the clothes over night, or longer, in cold 
water, rubbing soap, with the hand, on the dirty 
spots; in tho morning, wring out, and put in a 
pounding barrel, tho dirtiest at the bottom; on these 
pour plenty of boiling hot. suds; pound them, taking 
off the top layers as fast us done, and you will find 
that but a few of the very dirtiest will need any 
rubbing whatever, and but a little boiling. In this 
way I usually get my washing all out of the way be¬ 
fore breakfast Monday mornings, and though not 
exactly a pleasant recreation, yet the horrors of wash¬ 
ing day are diminished fully one half. 
Seneca Co., N. Y., 1861. Mrs. E. M. V. 
CAKES AND CRACKERS. 
Eds. Rural New-Yorker. — Thinking a few moro 
recipes would be acceptable, 1 Hend you some which 
1 think are very good. 
Hell Cake. —Two cups of sugar; one cup of but¬ 
ter; one cup of cream; six eggs; one teaspoonful of 
snleratna; raisins. Flavor with lemon. 
Cream Cake. — Four cups of flour; two cups of 
cream; two cups of sugar; lour eggs; one teaspoon- 
ful of saleratiis; salt. 
Tumulkr Cake. — Four tumblers of flour; two do. 
of sugar; one do. of milk; three-fourths do. of but¬ 
ter; one teaspoonful of soda; two teaspoon fu Is cream 
turtor; two eggs; raisins. 
I would like to inquire of the readers of the Rural 
how to make good baker’s soda crackers, that will be 
brittle. Also, how to make sweet crackers. 
West Cheshire, Conn., 1801. Elizabeth. 
Apple Jelly.— In answer to the inquiry of “ House¬ 
wife,” in the Rural of Dec. ‘22d, “whether any one 
has made apple jelly to compare with that in a tin, 
left when sweet apples have been baked,” 1 would say 
I have, and for the benefit of housewives, I will state 
my method. Wash, and out in quarters, (to be sure 
of no impurities,) any quantity of apples you choose, 
boil them iu a porcelain kettle ono hour witli just 
enough water to cover them; place them in a colan¬ 
der, or sieve, bnt do not wash them, and let them 
drain over night; to every pound of juice, after 
straining it through a cotton jelly-bag, add one 
pound of refined sugar; boil briskly about ten min¬ 
utes, flavor according to taste, (quince is my choice,) 
and turn into molds. — A. Subscriber, Hcu/esville, 
Ohio, 1861. 
Buckwheat Cakes. —Seeing an inquiry in the 
Rural New-Yorker as to the manner of making 
buckwheat cakes without soda, I send mine, which 
we think very good. One pint Corn meal to four 
pints buckwheat flour; one tablespoonful salt, enough 
warm water to make thick batter, —add nearly a tea¬ 
cup of hop yeast, and let rise. T think our friends 
will like this.—A Subscriber, New Garden, Ltd., 1861. 
- > « - 
Fried Cakes. — Take 4 tablespoonB of sugur; 2 
eggs; 3 tablespoons of butter; I teacup of sweet 
milk; 2 tcaspoonl'uls of cream tartar; 1 teaspoon of 
soda.— Maggie, Nundu, N. Y., 1861. 
Ornamental Leather Work. — Will some one 
send a recipe to the Rural New-Yorker for making 
leather work, with autumn leaves, and oblige Mrs. 
M. J. B., Mortonsville, Woodford Co., Ky., 1861. 
Sarsaparilla Sirup. — If any of the Rural read¬ 
ers have a recipe for sarsaparilla sirup, will they 
please send it. — E. I*. 0., Dallas, Texas, 1861. 
(special noticb.] 
Again wk say,— Use Dk Land & Co.’s Saleratus; if you 
have any regard for the health of yourself or family, throw 
to the dogs the miserable, impure stuff, which has so long 
exercised your patience, and made your bread, pastry, lee., 
disgusting to look at or to taste. UK Land’s Chemical Salera¬ 
tus is pcrpectly pure, and will produce the most satisfactory 
results when used in preparing food. It Is sold by most 
grocers and storekeepers. It is manufactured at Fairport, 
Monroe Co., N. Y. 
