231 
DB. SCIIRCEDEH'S VI N't YARD, BLOOMtHGTON, ILL. 
July 5th we visited this vineyard. It is located 
sonth-east of the city, near it, on a bluff, with an 
eastern exposure, overlooking a narrow intervale, 
through which runs a small stream or branch, and 
affording most excellent natural drainage. The soil 
is a sandy loam. The height above the intervale is 
abont 20 or 25 feet. He has about three acres planted 
in vines. He has 80 varieties planted, most of them 
American. The large proportion of his vines are 
Catawbas; bnt be has 1.000 Concords, 800 Herbe- 
monta, and 800 Norton's Virginia, or, as he said, 
“since John Rrown went to heaven, it is called 
Herman’s Red Diamond, by the German grape grow¬ 
ers' of Missouri.” He has six thousand vines planted, 
most of them fruiting this year. His ground is pre¬ 
pared for the plants by digging trenches 2 or 2$ feet 
deep, in the bottom of which he puts <3 inches of 
broken bones, horns, and other refuse from the 
slaughter house; then a layer of turf, tilling up with 
the soil taken from the trench, thoroughly mixed 
with good compost. In the trenches thus prepared 
he plants his vinps. These trenches are at different 
distances apart— from 4 to 6 feet, and the vines are 
planted 3j. 4, 4J, and 5 feet apart in the row, accord¬ 
ing to the habit. Some of his dose planting is a 
mere experiment, which does not. prove satisfactory. 
But bo has not yet determined the best distance to 
plant. From what we saw and gathered from his 
conversation, we judge the greatest distance named 
the most satisfactory, all things considered. He said 
he did not plant deep — most people made a great 
mistake in planting too deeply. “ How deep do you 
plant?” we asked. “ Not more than six inches,” was. 
the reply. The vines are trained on trellises, after 
different systems, including Brtoht’p, which he does 
not apeak highly of; but be is bound to give it 
further trial before he will say anything positively in 
its favor or against, it. Me is practicing Long L. 
Koch's system, which was published in German a 
few years ago. We do not know that it has been 
published In English. Mr. Koch is a resident of 
Golconda, Illinois, and is regarded by Dr. 8. and 
others, who have before spoken of him, as the best 
authority in grape culture in the West. 
HOW HE TALKED IN THE VINEYARD. 
Dr. Schroder is no bigot. He is wide awake, 
willing to receive instruction; neither is he noted 
for his recticeuce. lie talks, calls attention to facts, 
and tells what he does and how he does it. Hence 
his vineyard is a profitable place to visit — especially 
if a man is willing to listen. Some of his more 
noteworthy sayings, as we walked through his vine¬ 
yard, were noted down, and are here given as they 
appear iu our note book. 
“See the difference in those plants! Here are 
plants that were three years old when I planted them, 
and have been growing here two years. Look at the 
fruit! There ore some planted at the same time that 
were but two years old when planted. See the differ¬ 
ence! Here is nearly double the amount of fruit on 
the three years old vines there is on the two years 
old. 1 was a very big fool! The three year old vines 
cost me ten cents each; the two year old vines cost 
me five cents each. I have given them the same 
i cult»Ti«, the same length of time, and »ee the tliTer 
ence! I was a very big fool. Here is one of the 
three years old that had fifty bunches of grapes on. 
I will show you one that has to-day seventy-five 
bunches on. It is on trial. I let’er rip. One vine 
is nothing; see what it will do. I tell you it is not 
profitable to be penny-wise.” 
“And see here! I'll show you another thing 
which is a great injury to a vineyard. See how 
thick those vines staud. Look at the little amount 
of fruit on them, and then at these vines. These laBt 
are planted according to Kocn’s system —4 j feet in 
the row, and rows six feet apart; but the first are 
only feet apart in the row. 1 am going to take 
out every other vine — somebody can have them 
cheap. See what a single paper has taught me. A 
single penny invested in a paper often makes a rnan'a 
fortune. I am indebted to the papers for my success.” 
“ The Concord is the hardiest grape I have. It is 
a much better grower than the Catawba.” He bad it 
in bearing, showing splendid bunches. 
“Now then we come to the No. 1 — the Herbe- 
morit. It took the premium as No. 1 In Missouri. It 
has the appearance of a foreign grape. It is the 
latest grape in my vineyard — the latest in starting 
in the spring. See, it is only just out of blossom, 
and yit renrember it is ripe ten days earlier than the 
Isabella! it is to be tire grape for this country of 
late frosts. I tell you it must lie so. Look at the 
growth too — at the suckers here! See Here, I will 
make one hundred layers from this vine. It will 
take the country. True, it is tender iu winter, but 
what difference does that make? Lay it down! Oth¬ 
ers lay down, why may not this? While I am talking 
of this laying down business, just you see here. 
Look at that Catawba and then at this. That one 
was not laid down last winter; this was. This has 
fruit on every point i'rom the bottom to the top; that 
has none at the bottom, the eyes do not come, and 
the growth is weak. It pays to be taught xhese 
lessons if we will heed them. IIow do 1 lay them 
down? Sometimes I cover them six Inches deep 
with dirt. Sometimes two inches, and sometimes I 
only lay them down on the surface and cover the 
tops of the vines with a little dirt, so *s to keep them 
down, leaving the bulk of the wood exposed. I can 
see no ditt'erenee whether the whole vine is covered, 
or only the ends. These that the tops were only 
covered seem to have done as well as if they had 
been covered with feather beds. If covered deep I 
think it affects the quality of the grapes — they do 
not seem to be so good.” 
“Now let me show you the difference between 
vine* planted in trenches with the preparation I have 
given them, and those planted on soil in its natural 
mechanical state. This soil was trench plowed, but 
no manure, bones or other stimulant was applied. 
^ on see these vines are n> < cum rous, don’t you?” 
^‘e saw the ditlerence distinctly in the size, growth, 
color and productiveness of the vines. The two rows 
planted without trenching and manuring were almost 
as bad as blanks in the vineyard. Dr. S. does not 
believe in any other than hand culture with the hoe. 
p! ‘I'M? down an inch or two and showed us the 
roots, interwoven and filling the ground. A culti- 
vator would have broken them badly. He wishes his 
• SI three acres we thirty, and has full faith in the practi- 
cability and profit of grape culture in the West. His 
()[ fe " cce8B > Nrus far, with his first crop is not at all 
discouraging. 
lV (lew subjects are more important to our Western 
readers than that of Grape Culture, and we are pleased 
'bat intelligent and careful culture is rewarded with 
success,] 
'TSL. 
M00EE 
T 
IFEW-YO&KIH. 
For about twenty years a cut-leaved variety of the 
Blackberry has been cultivated in the neighborhood 
of New York, though it has not received, and per¬ 
haps has not merited, very general attention. Speci¬ 
mens of the fruit were exhibited at the Homological 
Meeting at Philadelphia last autumn, by Mr. Lawton, 
who stated that he. bad cultivated it for three years, 
and found it very hardy and productive, and a rapid 
grower, sometimes making shoots twenty feet in 
length. Mr. Wilder also cultivated it, but consid¬ 
ered the rampant growth quite objectionable, while 
Mr. Freeman stated that the flavor was not as good 
as the New Rochelle, and it was two weeks later. In 
the ffarticulturut we find an engraving of tbia fruit 
and an article by Mr. Lawton, which we give our 
readers: — 
“The origin of this plant appears to be unknown; 
it was fonnd in the celebrated Botanic Garden at 
Berlin, and described by the German botanist Wilde- 
now, in his enumeration of these plants, Berlin, LSI!. 
In a catalogue of plants In the Jardin des Plantes, 
Paris, 1X02, four vsriotien appear, namely. Jlulnts 
cirsiim, R. fruticosus, R. sc an dens, R. saxatilia . As 
it is not described in Miller’s Botanical Dictionary, 
London, 1807, I conclude it was introduced into the 
Garden at Berlin subsequently to 1802; and it is very 
singular that the origin of a plant so beautiful, and 
with so many distinctive qualities, should he involved 
in obscurity, and the value and quality of its fruit 
remain almost uuknown until the present time. 
“1 find it in the catalougc of Win. R. Prince, 
Flnshing, I.S44, as tho ‘Parsley-leaved Blackberry — 
very curious,’ and in I860, as 1 Parsley-leaved, or 
Late Prolific, large, sweet, aromatic flavor; ripens 
after Lawton; very productive, estimable, rare.’ To 
this description T would add, perfectly hardy, and 
does not cast its beautiful foliage until late In the 
winter. In Watson’s * Dendrologui Rntanmca, ’ Lon¬ 
don, 1825, a full botanical description may be found, 
with a colored plate of the plant and (lower. 
“ T am thna particular for the purpose of calling 
attention to this plant as a valuable addition to the 
amateur's fruit garden, and it may prove profitable to 
fruit-growers generally; but for the purpose of cover¬ 
ing unsightly stone fenceswith beautiful foliage and 
sweet fruit, it will be invaluable. The berries are 
large, ripen nearly a mouth after the Lawton, and 
may be all gathered within two weeks; after which, 
as 1 have before stated, tie trailing vines will retain 
their deep green foliagd until winter. Mr. Thomas 
Hogg, of Yorkville, presented me with one dozen 
plants, which I put oqt in the open ground on 2d 
December, 1856; every plant survived the winter, 
and grew most rapidly the following season. In 
September, 1858, they produced a fine crop of fruit, 
and in the two succeeding years have been equally 
productive.” 
To the above the editor of the Horticulturist makes 
the following note:^-“The honor of introducing 
this Bluokberry heldngs to Mr. Charles More, of 
Yorkville, N. Y., wl(<> imported it from France in 
1842. In 1843 he gave ns three plants of it, the old 
stools of which arc Rill in vigorous condition. In 
1844 it appeared in Mr. Prince’s Catalogue, and sub¬ 
sequently we sent it to some friends in Boston and 
olm-whc.ro. Mr. Hog# got it at an early period from 
Mr. More, and Mr. Lawton, some years later, as stated 
above, received it from Mr. Hogg. Mr. More, in the 
mean time, had been propagating and selling It, and 
has continued to do so up to the present time, there 
always having been some demand for it. Mr. Mun¬ 
son, of Astoria, who made such a line show of the 
fruit at the Farmer’s Club this fall, procured his 
plants of Mr. More, and Las propagated it largely, as 
haH also Mr. Hogg, Buchanan, Marx, etc. We first 
called public attention to it in Mr. I’ardee’s Straw¬ 
berry Manual, published some years bc{q. The plant 
is quite ornamental, and deserves a place in the 
amateur’s garden. It Is well adapted for covering 
rock work and stone fences. When properly culti¬ 
vated it yields a fair crop of fruit, juicy, very sweet, 
and of good flavor. It is a rampant grower, and if 
allowed to trail on tho ground, will extend a distance 
of twenty feet or more. Its hooked (thorns are a 
terror to all who approach it; we think liobody would 
attempt to scale a wall covered with it. Though its 
origin is not known, it is supposed to lie a native of 
France.” 
INSECTS ON RASPBERRY LEAVES. 
Eds. Rcrai, New-Yorker:— The small, spinous, 
green larva sent you by Mr. James Ozannejo, from 
Racine, Wisconsin, which he says are entirely destroy¬ 
ing the foliage of his raspberry bushes, and is desir¬ 
ous to know the name and habits of the same, has 
been examined. Its length is about one-eighth of an 
inch and rather thick. 
Under the magnifying glass it exhibits a short, 
brown, hairy head, and each segment of its body has 
a transverse series of six small warts, with a spine, 
having two branches, or, letter Y-like. I could per¬ 
ceive no forelegs—only the six pectoral ones—hence 
I concluded it to be a Coleopterous larva, while a 
friend of mine, an eminent Entomologist, supposed 
it to be the young lame of the “Suturnia Io,” a 
Ix/iii/njiUrous insect, well known, and of considera¬ 
ble size, when the caterpillar has undergone it 3 seve¬ 
ral rno ill tings. 
I am still inclined to believe that it is the larva of 
a species of Coccinella or Lady-bug. Leach estab¬ 
lishes a genus Ckilocorus , out of the Cocciuuella, dis¬ 
tinguished by the larvcn, having each segment of the 
body furnished with six setose spines, arrayed trans¬ 
versely, giving the insect somewhat the appearance 
of certain Lepidopterous larva-, but the pupa state is 
assumed without shedding off the outer envelope or 
increasing much in size. 
The larva of our Coccinella hyperborea is short, of 
a bright yellow color, with like spinous segments. 
These have been found feeding upon the leaf of the 
pumpkin vine. Besides, the species are known to 
feed on the leaves of various plants both in the larva 
and perfect state. This has been clearly proved. Xot- 
withstanding, many of the mare a friend to the gar¬ 
dener, because in the larva state they feed upon the 
aphids or plant-lice, among which the female lays its 
eggs, which hatch, and the larva- find themselves in 
themidetoftbeirappropriate food. This factindnced 
Latriei.l to call them “ Aphid!phage,” as a family 
appellation, and being often found on plants in con¬ 
siderable numbers previously injured by the aphids, 
they have been erroneously charged with the mis¬ 
chief done. 
These hints are thrown out to induce those inter¬ 
ested to pay particular attention to the various pests 
that infest their vegetation, of every class, and to 
observe critically their transformations. A few 
moments thus spent will well repay tli 
time, when 
followed up by subsequent inspection. M ijose engaged 
in horticulture and the like, have the bum chances to 
observe the doings of those creatures, llie mere col¬ 
lector finds the insect, describes it, or pteriiaps only 
pins it in his cabinet with its name attached, if he 
can compare it with a like specimen previously 
named, and there ends the matter; but, men like 
M. V. Aidoun, Kollkk, Kirby, SpgJti-ii Ac., have 
followed up tlieir observations, illustrated, and fully 
described much that is of value. 
I also have numerous specimens Bent me that I 
perhaps would not sue, did I not so reegive them. 
Lancaster, July, 1861. J. Itavkkkk. 
PYRAMIDAL HYBRID PERFETUALS. 
Standard Roses, inartistic and unpictnresque as 
they are, have “held their own” for some Jears. It 
is time that some new rose idea was originated, and 
1 hope, ere long, to have standard roses spoken of as 
things of the past —like stage coaches and road 
wagons. The culture of pyramidal rose- will re¬ 
quire more care and time than the culture of stand¬ 
ards, which we all know is very simple; bn:|he rose 
gardenerwlll be amply compensated bysuoh glorious 
effects as have never yet been seen in our roseries. 
Like all really good gardening ideas, the culture 
of rose pyramids, although requiring more time and 
care than the culture of standard and dwarf roses, is 
still very simple, and may be carried out as follows: 
Some strong two year old stocks of the Manetti rose 
should be planted in November, in a piece wf ground 
well exposed to sun and air. The soil should have 
dressings of manure, and be stirred to many two 
feet in depth. In the months of July and August of 
the following year, they will be In a fit state to bud. 
They should have one bud inserted in each stock 
close to the ground. The sort to be chosen for this 
preliminary budding is a very old hybrid China rose, 
called Madame Fizaroni, arose with a most vigorous 
and robust habit, which, budded in strong Manetti 
stocks, will often make shoots from six to seven feet 
in length, and stout and robust in proportion. In 
the month of February following, the stocks in 
which are live bad3 should all he cut down to within 
six inches of the bud. Iu May the buds will begin 
to shoot vigorously; if there are more shorts than 
one from each bud they must be removed, leaving 
only one, which in June should be supported with a 
slight stake, or the wind may displace it. By the 
end of August this shoot ought to be from five to six 
feet iu height, and is then in a proper state for bud¬ 
ding to form a pyramid. Some of the most free- 
growing and beautiful of the hybrid perpetual roses 
should be selected and budded on these stems in the 
following manner: Commence about nine inches 
from the ground, inserting one bud; then on the 
opposite side of the stock, anil at the same distance 
from the lower bud, insert another: and then at the 
same distance another and another, so that buds are 
on all sides of the tree up to about five feet in height, 
which in the aggregate will amount to seven buds. 
You will thus have formed the foundation of a 
pyramid. 
I need scarcely add that the shoots from the stock 
must be carefully removed during the growing 
season, so as to throw ail its strength into the buds 
It will also be advisable to pinch in the three top¬ 
most buds rather severely the first, season, or they 
will, to use a oommou expression, draw up the sap 
too rapidly, and thus weaken the lower buds. The 
terminal shoot must bo cut otY early iu June. In the 
course ol a year or two magnificent pyramids may 
thus be formed, their stems completely covered with 
foliage, and far surpassing anything yet seen in rose 
culture. I have as yet. found no rose equa9in vigor 
to Madame I'izaroni, although when attention is 
turned to the subject other varieties may perhaps be 
fonnd. If extra strong growth bo desired, the stem 
may be suffered to grow two seasons before it is 
budded. 
The most free-growing kinds, such as Jules Mar- 
gottin, General Jacqueminot, Colonel de Rougeniont, 
Triomplie ties Beaux Arts, Lord Raglan, Souvenir de 
la Reine d'Angleterre, Triomplie do l'Expoaition, 
and other kinds of vigorous habit, these will form 
grand pyramids from six to seven feet in height. 
For smaller pyramids those of more moderate growth 
may be selected. It will scarcely be advisable to 
bud more than one sort on a stem, as no two kinds 
will be found equal in growth, but as a matter of 
fancy, varieties of different colors may lie inserted, 
so as to make a variegated pyramid. Vigorous 
growing Bourbon roties may be employed for pyra¬ 
mids, and tea-scented and Noisette ruses, as the 
stock is highly favorable to their growth, but they 
should lie protected jn winter by fern or branches of 
evergreens tied round them. — Rivers’ New Rose 
Amateurs (»' aide. 
iartirnltural iTotcs. 
French (Sardkxino. — A fur-in correspondent of the Gar 
timers Monthly y, after mentioning tho .Infects of FrSm-h gar¬ 
dening, writes:—“ft in full- now to mention Hums of the good 
points. First, tho cure which characterizes even tlin ham- 
blest garden. Self-esteem and the true love of the beautiful 
are evidently elements of the soul of its French owner. 
Next we notice the variety of flowers, shrubs and trees, and 
their massing. An an Instance, it is common to find In our 
gardens groups of your owu native Rhododendron maximum, 
from *fx to two hundred in a group. Where do you Urol 
your own shrub, than which nothing ia more spleroii'i, in 
that, proportion in your own garden*? Perhaps not a hun 
dred of them in famous ‘Central Var-kl’ You cultivate ver¬ 
bena* on a large acale; so do we iu France. You cultivaie, 
though, such n worthless flower an petunias almost tut much. 
.May I be forgiven the sin or calling it worth lea*. To my eye 
It. look* weedy, ha* no shading in its color, no luring perfume, 
nothing at all to recommend it. Why not cultivate, above 
all other things, the rose — the acknowledged Queen of 
Flower*—with the same passion a* the French? Item the 
hollyhock, of picturesque stature, stately, and of tmmeiiKe 
varieties. Item the pa-omen and their huudred varieties,— a 
tribe of dowel's which seems not to lie known with you, and 
«till a dower which ha* the kindness to light up your garden 
before the roses, fuchsias, Ac., have come into bloom. Why, 
friend Meehan, this ignorance or neglect of the paooniaf 
Anwther tlower the French cultivate with fondness Is the 
daisy and the pansy. Io these and iu the mnoMng of showy 
dowers in uingle, double and triple belts of various hues, the 
force of our garden manifests itself. 
“Your readers may cry out about tho expense of such 
gardening. So I will wind up with saying that carpets are 
considered luxuries, here very rarely indulged Iu; you consider 
them uud their uunuturu! Ilowera a necessity Again, Amori 
cans consider dower gardening, iu the French sense of the 
word, a luxury, very rarely indulging in it; whilst here It is 
a necessity." 
On Lime ah a Soil Improver.— Old gardens are frequently 
unproductive through being mauured year after with the 
same kind of manure and growing the same crops). Iu such 
cases, the vegetables are rank in growth and ill davored. 
Potatoes and other roots watery and liable to disease, and 
peas and beans unproductive, and caulillowerg and cabbage* 
subject to club disease. When mie.h is the case, use no 
manure for a couple of year*. The first spare ground you 
get troneb it two spits deep, if the ground will allow of it, 
aud thoroughly mix wiU) the earth, a* you turn it over, a 
good dressing of fresh slaked lime, tho fresherthe better. My 
plan is, when the top spit l» tin-own to tho bottom of the 
trench, to throw over the hot lioie and to fork it iu, and to 
repeat t,be do*e of lime over the lower spit tlirowu to tho 
surface Employed in this way, lime acts as a complete 
renovator of old and over manured soils, a* tho produce 
afterwards will show. The second year I repeat tlm lime 
dressing (about half the quantity of the <1 rot year ) forking 
it in instead of digging the ground, as by that means the 
limn becomes more completely mixed with tho soil. I add 
also a surfacing of road scrapings, if the ground is heavy, or 
inclined to be so. By these rnuans, giving up manure for 
two years, 1 have succeeded iu bringing an old garden soil, 
which would positively grow nothing well, Into a ttrstclass 
soil, producing good crops and of tho best quality.— Turners’ 
Florist. 
The Plants ok Japan. — Notwithstanding the Americans 
were the first to obtain treaties with Japan, they have so far 
only made use of the commercial advantages connected with 
them. Rich as the country is known to he in plants, noba 
word has been Baid in relation to them. Our government, at 
great uxpense, has sent agents to Europe to pick up worthies* 
seeds and plants, which could havo boon obtained in abund¬ 
ance at homo, but has overlooked ouo of tho best opportuni¬ 
ties to enrich nor gardens with some of the linest trees anil 
shrubs. But if Americans take no interest in such thing*, 
enterpriidug Englishmen do, aud they have embraced the 
earliest opportunity to act.— Hovey’s Magazine. 
Marvel ok Peru. — This plant is extensively planted on 
the C«utinent, where it grows freely, and looks well covered 
with its many-colored flowers. We rarely see it in Britain, 
where it might be judiciously introduced a* a fine plant for a 
large lawn bed, or for mixing ju bordnr*. It will bloom the 
first year from seed sown in heat, and afterward* the tuber¬ 
ous roots should be preserved like Dahlias.— Turner's Florist. 
Fruits Received —From H. X. Lanoworthv, Esq., Ran 
dolph Pine and Perfumed Pine *trawberries. These are 
seedlings of W.vi. It. Prince, and the former Mr. L. considers 
a very desirable variety. 
— ■»»♦.»-- 
inquiries ami gurnvm. 
Propaoatino Honeysuckles.— (ncloBed I send the blos¬ 
som of a monthly Honeysuckle. Willyou please give minute 
direction* for propagating the same? Can Petunias be pre¬ 
served in the cellar through the winter? — A Lover ok 
Flowers, 
Honeysuckles may be propagated by layer* or cuttings. 
Yon would not succeed very well in keeping over the Petunia. 
It i« best to obtain plants at tho nursery, or they can be 
grown from seed every season. Plants may be kept over the 
winter in a dry, light cellar, but it ia hardly worth the care, 
unless in case of a choice variety. 
#f0MWg. 
REMOVING GREASE PROM FLOORS, &c. 
The Mollies, Jennies, and Fannies, have each 
contributed their quota of excellent recipes for pies, 
cukes and puddings, by the moans of which many a 
dainty dish has graced oar hoard and tempted our 
palates. But in preparing these good things it fre¬ 
quently happens that the kitchen floor becomes a 
little too grease-law to suit the careful Martha — 
“troubled about much serving” — and she well-nigh 
loses patience (unless blessed with a good supply,) in 
the vain endeavor to cleanse the greaso bespattered 
floor, when tho ugly stains might be removed in two 
minutes without any unusual outlay of strength. So 
instead of sending a recipe for cooking, I send one 
for cleaning grease from floors; also one for reno¬ 
vating old wall paper. 
To Clean Grease from Floors.— Spread over the 
stain a thick coat of soft soap, then pass a heated 
flat-iron a few times across it., after which, wash 
immediately with clear warm water. I’ll warrant you 
alter this treatment it will never show its vile face 
again. 
Renovating Old Wall Paper. —The prudent 
housewife who, on account of " hard times," has 
decided not to re-paper the sitting-room, as desirous, 
will lind the old paper very much improved in appear¬ 
ance by simply rubbing it well with a flannel cloth 
dipped ia Indian meal.— Frankie, Maple drove, N. 
Y., 1361. 
CHEAP CAKE, COOKIES, ROOT BEER. 
Cake. — One-half cup of sour cream; one cup of 
sugar; one of buttermilk; a heaping teaspoonful of 
soda; half teaspnonfnl of cream tartar. Flavor with 
nutmeg or cinnamon, and put in a little salt. 
Cookies.— One cup of sugar; one of cream; tea- 
spoonful of soda; Halt, and spice or ginger. 
Root Beer. — For roots, get burdock, sarsaparilla, 
dandelion, horse-radish, and if you can, wintergreen, 
with leaves and berries. Clean them, but don’t wash 
more than is necessary; boil in good soft water with 
hops, ami black cherry bark enough to make it. pretty 
bitter. Soak a couple of yeast cakes in water, and 
stir In flour so that you will have half a pi.-t before 
rising,—one pint after it rises. Strain tho liquor 
from the roots when well boiled, and when milk- 
xvarm add the yeast and molasses to suit tho taste. 
Stir well and cover.— E, C. L. K. 
A BATCH OF CAKES. 
Ena. Rural Nkw-Yokker: —As I am very much 
interested in your column of Domestic Economy, I 
conclude to offer a few recipes, hoping some of them 
will be acceptable. 
Cue Cake.— One cup of butter; two of sugar; 
three of flour; four eggs; one cup of sour milk; one 
teaspoouful suleratus,— bake in small dishes. 
A Very Good Cake. — Four cups of flour; one cup 
of butter; one do of milk; one do of sugar; one do 
of molasses; three eggs, well beaten; one teaspoon- 
ful salerfttus; three ounces of currants, and pure 
cinnamon to flavor it. Work it together like pound 
cake, and bake one hoar and a half. 
Rhode Island Cake.'— Nine cupfuls of flour; four 
of brown sugar; two of butter; three eggs; four 
tablcspoonfuls of carraway seed, aud a teaspoouful of 
pearlash.—CnArtiTY 1 ’,, Fllington, N. Y., 18(11. 
To Clarify Sugar for Preserving. Put. into a 
preserving-pan as many pounds of sugar as you wish; 
to ouch pound of sugar put half a pint of water, and 
the white of an egg to every four pounds; stir it 
together until the sugar is dissolved; then set it 
over a gentle fire; Htir It occasionally, and take off 
tho scum as it rises; utter a few boilings-up, the 
sugar will riBe so high as to run over the side of the 
pan; to prevent which, take it from the lire for a few 
minutes, when it will subside, and leave time for 
skimming; repeat the skimming until a slight scum 
or foam only will rise; then take off tho pan, lay a 
slightly wetted napkin over the basin, anil then strain 
the sugar through it; put the skimming into a basin; 
when the Bugar is clarified, rinse the skimmer and 
basin with a glass'of cold water, and put it, to the 
Honm, and set it by for common purposes.— Ohio 
Farmer. 
The Virtues of Borax.— The washerwomen of 
Holland and Belgium, so proverbially clean, and who 
get up their linen so beautifully white, use refined 
borax as washing powder, Instead of soda, in the 
proportion of one large handful of borax powder to 
about ten gallons of boiling water; tliey save in Heap 
nearly one-half. All the large washing establish¬ 
ments adopt tho same mode. For laees, cambrics, 
etc., an extra quantity of the powder is used, and 
for crinolines (requiring to be made stiff,) a strong 
solution is necessary. Borax being a. neutral salt, 
does tint In the slightest, degree injure the texture of 
the linen; its effect is to soften the hardest water, 
and therefore it should be kept on every toilet-table. 
To Stof Bleeding. —Asa Kemper, of Ross comity, 
Ohio, writes to the American Agriculturist, that bleed¬ 
ing from a wound on mau or beast may be stopped 
by a mixture of wheat flour and common salt, in 
equal parts, bound on with a cloth. If the bleeding 
be profuse, use a large quantity, say from one to 
three pints. It may be left for hours or even days, if 
necessary. Tn this manner he saved the life of a 
horse which was bleeding from a wounded artery; 
the bleeding ceased in live mirint.es after application. 
It was left on three days, when it worked loose, was 
easily removed, and the wound soon healed. 
Gooseberry Jam. —Stalk and crop as many as you 
require of ripe, red, rough gooseberries; put them 
into the preserving-pau, and as they warm, stir and 
bruise them to bring out the juice; let them boil for 
ten minutes; then add sugar in the proportion of 
three-quarters of a pound to every pound of fruit, 
and place it on the fire again; let, it boil slowly, and 
continue boiling for two hours longer, stirring it all 
tho time to prevent its burning; when it thickens, 
and is jelly-like on a plate when cold, it is done 
enough; put it into pots, and aljow it to remain a 
day before it is covered. 
Rasfbkrry Jam. —Weigh the fruit, and add three- 
quarters of the weight of sugar; put the former into 
a preserving-pan, boil, and break it; stir constantly, 
and let it boil very quickly; when the juice has boiled 
an hour, add the sugar, and simmer half an hour. 
In this way, the jam is superior in color and flavor to 
that which is made by patting the sugar in at first. 
Rose Water. —Will some of the Rural readers 
give us a good recipe for making rose Mater, and 
oblige —M. E. 11., Napoleon, Henry Co., O., 1861. 
