one with the hand. All pressure should be avoided 
as far as possible, as every bruise is followed by a 
brown spot which gives place to and brings on the 
rapid decay of the entire fruit. 
GATHERING OF FRUITS. '_ _ 
On no subject is reform more needed than in the THE FARMER'S KITCHEN GARDEN, 
gathering and marketing of fruit. It would not be 
extravagant we think to say that the value of our Tuere ar( ' raan -T thwusand who have, each 
fruit is depreciated one-third hy improper gathering, 0Re ' a acre or 90 ol Srtinnd iuclosed fora 
handling, and packing. Europeans understand this ''•'t'-hen garden. Of these thousands, some hundreds, 
matter, and from them we may learn many useful ' P ei 'haps, would be pleased if a plan could be devised 
lessons. There the frnit grower packs his currants, * ,tie ssrae amount ot labor that they now 
peaches, berries, and other fruits in cheap baskets, bestow on the garden, or even less than that amount, 
holding only sufficient for the accommodation of the wo,l ' d renuer that spot of ground cleaner, of better 
purchaser for family nse. In these baskets the fruit aild ,ar rnore productive than it now is. Such 
is tastefully arranged, trimmed with leaves, and is not 11 I 1 * 110 * propose to offer for their consideration, as 
disturbed until it reaches the home of the consumer. l0 l luW?: 
The advantage of this system over that common here Earh in the spring, as early as the dryness of the 
of tumbling it into large baskets to be hauled over by 90 '' will permit there is often such a time very 
the retailer several times before all is sold, may be ear 'y* fir| d not afterward when it is vainly wished 
readily imagined. The vast amount, of capital now r ° r Pl° w garden deeply, a little deeper every 
invested in fruit culture, gives this subject great im- successive year, until a satisfactory depth is obtained, 
portance in a commercial point of view, while every ** *b® ^ armer ' 8 ’ n earnest, he will of course preface 
one who consumes fruit is interested in obtaining this operation with a good covering of manure. As 
fruits in good condition. The following observa- SOOD as ^ ie 8eason w iU warrant, which on this iso- 
tions hy Prof. Dubriel, of France, from the Rente thermal line is about the 10th or loth of April, the 
Horticolt, contains valuable suggestions worthy of , ' rst planting operation may commence. And here 
perusal: li® 8 the secret of my plan. Begin on one side of the 
The preservation of fruits is a question intimately inclosure and plant everything, early corn, potatoes, 
connected with the frnit garden. This should furnish P eas - llirc -> * n rows or drills 3J or 4 feet apart, and in 
during the entire year the same quantity of the best length from one boundary of the plot to the opposite. 
_ _ _ _ .... __* _ .... 
soon as the season will warrant, which on this iso¬ 
thermal line is about the 10th or loth of April, the 
first planting operation may commence. And here 
lies the secret of my plan. Begin on one side of the 
inclosnre and plant everything, early corn, potatoes, 
peas, Ac., in towb or drills 3{ or 4 feet, apart, and in 
length from one boundary of the plot to the opposite. 
at Albany, formed numerous acquaintances in that 
city and vicinity. Mr. S. well recollects that his 
father, about that time, received a lot of grape vines 
from some friend iu that city, that this variety was 
among them, and that it has, ever since, been 
retained by the family. He thinks the vines came 
trom ihe \ an Rknsselaers. He thinks this was, 
without doubt, the first introduction of the Oporto 
into that region. 
There is one peculiarity of this variety to which I 
wish to call your especial attention. Mr. S. states that 
two of the vines of this variety, received from Albany 
by his father, although they blossomed freely, obsti¬ 
nately refused to set an.v fruit; and. after long and 
patient trial, were destroyed. These might have 
come from an unproductive stock: but cases are 
known to be of frequent occurrence in which plants 
of this variety, from productive stocks, have proved 
obstinately unproductive. In fact the writer saw, at 
the residence of Mr. S., an old and vigorous vine, 
layered from the same stock whence his other plants 
sprang, which has never produced a cluster, although 
annually a profuse bloomer. The- writer is aware 
that unproductive grape vines are no sew thing, but 
he had supposed that the habit of a plant, in this re¬ 
spect, descended unchanged to all its offshoots by 
artificial increase. 
A FEW NOTES CN THE HARDINESS OF OTHER 
VARIETIES. 
The writer is experimenting with a number of 
other varieties of grapes, all of which were laid fiat 
upon the ground, and left to pass the winter with no 
during v.,e enure jear me same quantity o. we oest ~ -----v. ... „ p(m t|]c ground( and ] eft t(l pas8 the winter w ( th no 
possible fruits. In order to do this it is true we must lhl8 f,r8 J planing w.l! occupy perhaps one-eighth of covering but the snow. The following notes will 
plant an equal number of varieties ripening their the garden, more or lm, After this there will tberefWe) gjve gome indica tion of their relative 
fruits dnrirnr each month of the vear. But this will probably be drenching, beatinc rains. Now when . 
pmub ojuuki uuuiuoi ui utiictu^ i ipcuiug men o * -’ -t -.- 4»-*v»v ttiu 
fruits during each month of the year. But this will probably be drenching, beating rains. Now, when 
be insufficient unless we adopt a mode of preserve- the Beason is arriving for a second planting—which 
tion which will retard the ripening of fruits to mid- here would be about the last of April or first of May 
winter, spring, or even the following summer. The —watch for a suitable condition of the soil to put in 
fruit garden cannot give the results expected from it, if a horse and cultivator, ami thoroughly cultivate the 
wearedeprivedofitsprodactsfroraFebruarytiUJune, unplanted portion of the garden. Now proceed as 
when the earliest, fruits begin to ripen. This qnes- before, planting in rows or drills 3$ or 4 feet apart, 
tion, then, has a certain importance, not only for If a few beds are desired for onions, Ac., let them 
those who gather and consume the fruit, but for those’ ! ,e °f a width, both beds and alleys, to correspond 
who deal in fruits and who without proper modes of with the rows or drills, bo that the horse and culti- 
” “ ■ m uuvuv jn iuuucs VI . 't v vuu uui nvj ituu V- UILI- 
keeping are exposed to great losses. As the mode of vft tor may P» 88 along the alleys in continuous pro- 
»n4bnvi II CP line • n n in inilnr>n.AA ... « t. .. — — ..._ _ A. 1 ftYC I Cl Cl f l‘ II IY1 (A n A Dlfla / \ 4’ ♦ .-i e*e\ ...I .. .. ^1 . a i i I . t 
gathering has a certain influence on the preservation 
of fruits, we will first treat of that operation. 
1. Degree op Maturity.—F ruits should be gath- 
gress from one side of the garden plot to the other. 
This second planting will still leave a portion of tlm 
garden unoccupied, and this portion should again 
»* > —w.... H 11 iiuji/a niiuuiu Ut: gllbLl* O”* V* vuio BU'JUUi 
ered when they present a sufficient degree of maturity; be cultivated, more or less thoroughly, according as 
nn ^ in lb in rr. * U .1 I A p p . • . I flin nrou I n ri ..... A a • i 
and in this respect the different species of fruits 
require different treatment. 
All (he stone fruits, the cherries excepted, should 
he taken from the tree three or four days before their 
absolute maturity. 
The kernel fruit* of summer and autumn are gathered 
eight to twelve days before maturity. 
These fruits possess, then, the necessary elements 
to accomplish their maturition, which is nothing 
more than a chemical re action independent in some 
measure of vital action. In thus separating them 
from the tree they are deprived of the sap from the 
roots, they elaborate more completely that which is 
the weather has been, preparatory to a third aud 
final planting in May. Nearly everything can he, 
with advantage, planted in rows or drills, and very 
few beds will be required. Thus the garflen will 
have been planted in throe or more longitudinal 
strips, with a few spots or spaces left for the latest 
vegetables, pickles, cabbages, Ac. 
Now, before the gardeu becomes weedy, with a 
horse and cultivator thoroughly cultivate between 
the growing crops, taking each planted strip iu suc¬ 
cession, as soon ns the young plants will bear the 
operation. The cultivation which the ground bus 
received prior to planting, will render the hand 
" •*-" ***"•* — *. " n iu it-uwtri |,UU ualltl 
contained in their tissue, the sugary principle Is hoeing light. It is easy work, and pleasant, to knock 
At. 1 . .. A _ .1 1_ 4 i o I .t _ _ 1 n it 
then less affected hy water, and a flavor is therefore 
acquired. The time suitable for gathering is when 
the side next the sun commences to change from 
green to yellow. 
clean mellow soil about with a hoe. Let it, however, 
be done thoroughly. Repeat this process occasion¬ 
ally two or three times,—and when haying, and 
harvest, and threshing come, with their dear and 
- --- ——vwihu, niuu tutm iiuar will 
The cherries, gooseberries, and raspberries are only exhausting labors, you may depend upon the trar- 
gathered after their perfect maturity; but they 
should not he allowed to pass this momept, as they 
immediately lose some of their qualities. 
The kernel fruits which ripen only in winter are 
gathered when they have accomplished their full 
development and before vegetation has completely 
ceased that is to say, from the end of September to 
the end of October, according to the variety, the 
earlinoHR r\T tiro pps«nn «nd.oHwat<> r«p.rli>ncu hue 
demonstrated that fruits left on the trees after their 
growth do not keep so well; they lose their sugar and 
perfume, because at this time the temperature isordi- 
hardlness. 
Clinton Is entirely unharmed, and is fruiting finely. 
Delaware, slightly injured at the tips of the shoots. 
It is fruiting liuely. 
Marion is nearly uninjured; but, on most of the 
bunches, a few berries fail to swell off, leaving the 
bunches imperfect. 
To Kilim was somewhat killed at tho tips of the 
shoots, but has an abundance of wood left, and is 
showing one of the finest crops of fruit 1 have, it 
has never rotted or mildewed here, although said to 
he subject to those difficulties at the East. 
Concord, slightly killed, but coining on and fruit¬ 
ing finely. 
Hartford Prolific, slightly killed back, and is prov¬ 
ing itself eminently worthy or its name, “ Prolific.” 
Hyde's Eliza, Northern Muscadine, Catawba, and 
Isabella, were considerably winter killed, but are 
showing line crops on the remaining wood. 
Rebecca, considerably winter killed, but is pro¬ 
ducing a little fruit, and making a fine healthy 
growth. 
Elsinhurg lost about half its wood, but is showing 
some fruit, and growing beautifully. 
Diana lost three-fourths of its wood, but is fruiting 
lightly, and growing enormously. 
Herbemont was killed to the ground, but is pushing 
up strong growths, which promise to fill the trellis 
by the close of the season. No frnit. 
ThcBG are all managed on the old renewal system. 
They are named, as nearly as may be, in the order of 
their hardiness as indicated by last winter’s experi¬ 
ence. T. T. Lyon. 
Plymouth, Michigan, Aug. 9, 1801. 
A FEW HINTS ON BUDDING. 
Budding, or inoculation, is one of the most gene¬ 
ral, and, in this country, by far the most important 
method of summer proparttion. This operation 
consists in removing a bud ifrom the variety to he 
propagated, and insert!** ifl on another wluch is 
called tho stock. Its success depends upon the fob 
lowing conditions:—In the first place, there must be 
i -- waj, nut. lupiujy gryw* 
narily too low for the new fluids which arrive in their ing radishes, the fine mountain June potatoes the 
iioana 4 r\ Vw> iiii(Tn{n>.«l« >.1^1_A _ .1 T O J . • 
tissue to be sufficiently elaborated. If, on the con¬ 
trary, this epoch he anticipated, the fruits wither and 
do not attain maturity. It is equally necessary to 
gather the fruits from the same tree at different times; 
first, those placed on the lower parts of the tree; then, 
- ' c -- -wvwrv.il 'll UJiin, IJJ wuiun 
eight or ten days after, those on the upper part, of half a bushel measure will not begin to inclose a 
tin. ....it, l __.ii__ . . .... 
which the growth is prolonged by the influence of the 
sap, which remains longer in thiB part of tho tree. 
For the same reaHonthe fruits of standard trees iu the 
. , , . , - - « * ijuivunu, wmuigau, nug. v. iOUl. 
den 8 good behavior, tor a time, with very slight _ t ^ t _ 
attention. An occasional cloudy hour, or Homo odds 
and ends of time, will keep all neat Jnd tidy The A FEW HINT8 _ ON ^DDiNG. 
character and habits of the garden are formed, and Budding, or inoculation, is one of the most gene- 
gardens, like people, may then be trusted, with a ral, and, in this country, by far the most important 
‘ " Ut ' u " g ‘ . ' method of summer propagation. This operation 
x ow aver, from experience, that what I have consists in removing a bud ^rom tho variety to be 
i escri *ed may be accomplished with less manual propagated, and inserting ifl on another wluch is 
Uboe thou la generally ba.towad c, fam, gardens, called the stock. Its success depends upon the fob 
r.rr p f 0da0t ttS 1U reflalt - ,owin « the first place, there must be 
,' ‘ " ee 8 ’ t | u ' u ( xumat !" !aH > making a certain degree of affinity between the stock and the 
tm s month water to look at them, the rapidly grow- parent plant from which wo propone to propagate, 
ing radishes, the fine mountain June potatoes, the Thus, among fruit trees, the apple, crab, pear, quince, 
LC ? B . retn U * r y " ailM ’ the ^umbers at least a mespilus, and mountain ash, all belong to the same uftt- 
ee ■ o any ol your neighbors, the magolfi- urai family, and rnay be worked upon each other. The 
cent corn, three varieties, the splendid tomatoes, plum, apricot, nectarine, peach, and almond, form 
also three varieties, the watermelons lying thick another natural division, and work upon each other, 
upon the ground, and strawberries in hills, of which The cherry must he worked upon some kind of cherry, 
hall a bushel measure will not begin to inclose a and currants and gooseberries go together. In gene- 
*ing l e p ant, Ac., make the farmer proud of aud in ral practice the apple Is worked either upon apple 
bve with his garden, and his wife proud of and in seedlings, which are called free stocks, or upon the 
love with bun. When they walk together to view Domain, or Paradise, which are dwarf growing 
the lmcnriant inf.lAiinro ti-imr in«ir ..:i:_i__ 
single plant, Ac., make the farmer proud of and in 
love with his garden, aud his wife proud of and in 
love with him. When they walk together to view 
open ground are gathered later than those of espalier, the T" ^ T', ^ 
and those of aged or lauguishini/ trees before those and noon each nthe. ,u,i ... ..... peuts, and are used for the purpose of making small 
and those of aged or languishing trees before those 
of young and vigorous ones. The precise mument 
for the gathering of each fruit is indicated by the 
facility with which it is detached from the tree when 
slightly lifted upwards. 
Various instruments nnder the name of “ Fruit 
Gatherers ” have been invented to detach the fruits at 
the tops of the trees without the aid of bidders; but 
their e mployment is too slow, and the fruits are more 
or less bruised and do not keep. When the fruits are 
gathered they are deposited in a basket similar to 
that used by the cultivators of Montreuil. See 
engraving. It is about two feet long, eighteen inches 
and upon each other. And as people are said "to 
love to do what they can do well,” many a man may 
learn to love to work in his garden; and if so, he 
will learn to love a good thing. 
Milan, Erie Co., Ohio. Peter Hathaway. 
GRAPE CULTURE IN MICHIGAN. 
THE OPORTO GRAPE. 
I ms grape, which has so recently coroc into notice 
iu Central New York*, was introduced into this neigh¬ 
borhood, fifteen or twenty years since, by Mr. Jerk- 
MiAii Scott, but its valuable qualities were not 
recognized, and in consequence, it has been hut little 
disseminated. tV ithin three or four years past, how¬ 
ever, a few persons have become aware of its adapta- 
trees. The pear is worked either upon pear seedlings, 
which are called free stocks, or upon the quince, to 
make dwurfs; occasionally it is worked upon the 
mountain ash and thorn. But it must be borne In 
mind that while all varieties succeed on the pear 
seedling, a certain number fail entirely on the other 
stocks wo have named. Lists of such as succeed par¬ 
ticularly well on the quince will be found in previous 
numbers of the Horticulturist. The cherry is worked 
either upon seedlings of wlmt is known as the Mat- 
zard, a small, black, sweet cherry, that forms a very 
large, robust tree; or, for dwarfs, on the Mahaleb, or 
perfumed cherry, which iB a small tree, with hitter 
frnit, about, as large as a common pea. 
In the secoud place, the buds must be in a proper 
state. '1 he shoot, or scion budded from, must he the 
, . . „ —* -- ' VI UUUMC'I iri/Ul, iuusl ue me 
1 n to t. le production ot wine of fine quality, and it present seasons growth, and it should be mature— 
13 now being more widely distributed. Although it that is, it should have completed its growth, which 
P.ftn bv T1 ft rnrnirm ba __i ~ .1 _.. a , . . * n ' 
can by no means be recommended as a table grape, 
the fruit seems to suffer little or no inquiry from 
slight frosts, and, if suffered to remain upon the 
is indicated by the formation of a bud on the 
point, called the terminal bud, and the buds inserted 
should all be wood buds. On a Bhoot of this kind 
* *A. ,1*. Alt 4 . ... " vus * ** nui/UL Ui WHB Kind 
vines, it ultimately becomes quite tolerable for this there are a number of buds unsuitable for workinir 
rmrnnfio 
wide, aud a foot deep, with a carpet on the bottom. 
Ihe fruits are laid one by ODe, and only in three rows 
purpose. 
The past winter has been unusually trying to vines 
in this region, and in most cases, where not pro- 
those at the base, being but partially developed, are 
liable to become dormant, arid tboBe on the point, 
where the wood is pithy, perish. The ripening, or 
U , . o --— —"UCIC not pro- wnore tne wood is pithy, perish. The rloeninc- nr 
. Uer r *tL W r”,,"' 0 ” r •°” ’“V’ 1 ! 0 ■ r, T""*,* re ki "" i ,0 «">•*■. »«.«.« of U» b»d., »»t „ e „kt e tl,„ period of 
ottier, the bottom ones are bruised. Each tier is Ihe varieties inrmtlv oi-mun __ . 
other, the bottom ones are bruised. Each tier is 
separated by a quantity of leaves. If they are 
peaches, each one is enveloped in a leaf of the vine. 
The basket, beiag sufficiently full, is carried on the 
head into a spacious aud airy place, where the fruits 
are deposited on leaves or dry moss ; the table of the 
fruit-room can serve this purpose. There the sum¬ 
mer and autumn Iruits achieve their maturity, and 
are taken thence to be consumed. The peaches should 
Ihe pieties ^tly grown here are Isabella and budding, so that the time at which any given tree, or 
Latawba. Ihe Oporto, however, comes out un- class of trees Bhould be worked, depends upon the 
scathed. Ihe writer has recently examined, in the season, the soil, and other circumstances which con- 
garden of WinfiepO Scott, in this vicinity, unum- trol the Opening of wood. In our climate plums 
.! . a .f e vmes ot th » 8 variety which were left usually complete their growth earlier than other fruit 
i.iirnnrrh tho wirttcA** au ___ a _• . i « 
through the winter as they grew, trained along a 
board fence, and upoa the wall of his house, and 
entirely unpruned. These vines were alive to the 
extremities of the old wood, are making a strong 
trees, and are, therefore, budded first; we usually 
have ripe buds by the middle of July. Tu some 
cases, when the stocks are likely to stop growing 
early, it becomes necessary to take the buds before 
' O- - — —v wv-wvh, aiau it Vljry 
» disagreeable to the month. heavy crop of fruit. In fact this variety, 'in the 
Grapes, for immediate consumption or to be pre- bands of only four or five individuals, is probably 
served fresh, are gathered only at perfect maturity ; yielding nearly the entire grape crop of this vicinity 
he longer they are left on the vine, the more the for the present season. 
Eu gary principle will be developed. Grapes from And now, Mr. Editor, permit me to demur to the 
eontre-espaliers are to be preferred for keeping to misnomer at the head of this article. I trust that no 
then the ripe buds from the middle and lower parts 
are chosen. Cherries come next, and ure generally 
worked about the first of August. The buds must be 
mature, or a failure will be certain. 
In the third place, the stock must be in the right 
condition—that is, the bark must lift freely and 
th. Kft o m8 , p .„^ a » upe ri M eeb«aemo» 8t J M )B „„ P e ImtureTi' J d ?? !? 
•^rrr n rvr, k r ^ bdie,e 
«9 
"•» StoU, fniite, a a„d a ol.adk., “iut.rt Tt”’ T. T"'" ’^ T 'T™ 
b” d ^ ^ due ‘ io ° ‘’•J 0 ** con,1 0. York, waa gatbarad native plum'! obmv!^!, S'grow' lak 
,, , te tour o clock, is the best time tu operate, from Mr. Wim-jkld Scott, mentioned above, who Is must he worked late If a . 
* o”di se,*5e! , " troducer ' wbo ,,m re,idesne * r ^ •*** 
“ 2d Mode of C JrlT rule ^FP hea to aU fruit f- Mr ' Dan1E1 ' Scott W8b - something like thirty years technically called - by the rapid formation of new 
gatherin ' fruit* f 1 JC ‘ 8 . t methud of a 8°* a member of the Legislature of his State, and woody substance, or they will be forced out into a 
g ihering fruits consists m detaching them one by through this means, and other business connections premature growth. 
A very great degree of sappiness, in either the 
stock or bud, makes up, in part, for the dryness of 
the other. Thus, in the fall, when plum buds are 
quite dry. wo can work them successfully on stocks 
tlmt are growing rapidly. This is a very fortunate 
circumstance, too. Young stocks with a smooth, 
clean bark, are more easily and successfully wnrktd 
than older ones: and when it happens that the latter 
have to be used, young parts of them should he 
chosen to Insert the hud on. 
In localities where buds are liable to injury from 
freezing and thawing in the winter, the buds are 
safer on the north side ol the stock, and when exposed 
to danger from wind, they si ould he inserted on the 
side facing the point where the most dangerous wind 
blows Iron). Attention to this point may obviate the. 
necessity or tying up, which, In large practice, is an 
item of some moment. 
In the fourth place, the manual operation must be 
performed with neatness and dispatch. If a bud be 
taken off with ragged edges, or if it he ever so 
slightly brniBed, or if the bark of the stock be not 
lifted clean without bruising the wood under it. Un¬ 
case will certainly be a failure. The budding knife 
must be thin and sharp. A rough edged razor is no 
more certain to make a painful shave, than a rough 
edged budding knife is to make an unsuccessful bud. 
It takes a good knife, a steady hand, and considera¬ 
ble practice to cut off buds handsomely, well, and 
quick. As to taking out the partielu of wood 
attached to the bud, it matters little, if tho cut he 
good and not too deep. In taking out the wood, 
great care is necessary to avoid taking the root of the 
bud with it. Then, when the bud U iu its place, it 
must be well tied up. Nice, smooth, soft strips of 
bark, like narrow ribbons, are the best aud most con¬ 
venient in common use. Every part of the cut must 
he wrapped so firm as to exclude air completely; and 
this should be done as quickly as possible, as the air 
soon blackens the inner surface of the bark, and pre¬ 
vents the perfect union of the new parts that are 
placed in contact. 
We have thus Stated briefly, for the benefit of begin¬ 
ners, the chief points that, require particular attention 
in budding, or Inoculation. Amateurs, who have 
little to do, should choose the mornings and evenings, 
or cloudy, cool days to do their budding; but nurse¬ 
rymen must work in all weathers, and in all hours of 
the day; but their superior skill and quickness render 
it less hazardous. When only a few stocks are to bo 
worked, and the weather happens to be dry, a thor¬ 
ough watering ur two will bo of great service in 
making the bark lift freely. P. flurry. 
-» i » < -- 
govtirnUural guyUisi. 
Ripening Skko kok Dochi.k Fi.owKKS.-Ono great cause of 
all the ill-BUCcess in attempting to grow doable flowers is 
commencing the work too late, It has been thought suffi¬ 
cient to begin with the seed, but a great deal is to bo done 
before that. We knowhowearlyt.be buds for the succeed¬ 
ing year’s flowers are formed )n perennial plants. Double 
(lowers from whieh the seed is to be saved for tho new 
progeny are about to be formed. The foundation is to be 
laid then, and the work must be perfected by tho culture of 
the plants raised from the seed thus produced. When tho 
plants raised from these seeds have acquired about a third of 
their size, promote their free growth hy all possible means, 
This is the period at which the buds of flowers take their 
linal form. Allow only a few flowers upoa each plant to 
ripen, and do not let the roots be exhausted hy opening more 
than are Intended to he set for seed. In the common way, 
the (lowers weaken each other, and part of tho seed is always 
bad. As tho seed which follows the first flowers Is the best, 
let these alone stand, and lake the rest off ill the bud.— 
Midland Florist. 
The Ghai'M Bmout.— We have not yet seen any explana¬ 
tion ol the blight which has destroyed many of the grapes 
in this valley, especially in tho vicinity of Hartford. We 
oiler this one, whieh is known to be the cause of a similar 
blight. In grape growing districts In Europe. During the 
recent hot weather, some of the nights were cool and damp, 
particularly in the valley of the Connecticut. As the sun 
rose, its piercing raya fell upon the cool, damp fruit, and 
wilted it, an'l at the same time a white powder formed npon 
it, as if it had been sprinkled with flour. An experienced 
young horticulturist who was out at sunrise during the 
recent term of hot weather, says that ho noticed the peou 
liurly burning heat of the sun at a very early hour for 
several mornings, aud that it would unquestionably affect 
the grape fatally, us such a conjunction of cool, damp nights, 
and early hot sun, had been known to. This idea seems 
plausible, aud in the luck of other explanations, we offer it to 
the attention of korticnlturtutn .—Springfield Republican. 
To Crow tuk Skkd ok Feather Grass.— Many experience 
a good deal «f difficulty in getting the Feather Gross to 
germinate, A writer in tho Gardener's Monthly gives his 
method as follows:—“I And amongst my acquaintances some 
trouble is experienced in raising seed from the Feather Grass 
(fSttpa ptmaJUk) I was for many years myself unable to 
succeed with them, and us others of your readers may have 
the Maine trouble with this highly ornamental grass, 1 send 
you the following memorandum of a way hy which I have 
been perfectly successful. 1 have tried it several times, 
and every seed germinates in a few weeks-—I get some muck 
soil, and when placed In the need-pots, pour in water till It Is 
like mush, Into whieh 1 stir the seeds. I keep it afterwards 
well saturated with water, aud, indeed, to guard against any 
possible dryness, keep saucers of water under. The ease 
with which they grow under this treatment convinces mo 
that the usual way of sowing iu the border is too dry a plan 
for their desires." 
Grape Buqiit in Connecticut.— We find the following io 
a Boston journal:—“ The grape blight is destroying the grapes 
near Hartford. Hunches of green grapes that were growing 
liuely a few days since, are now white and moldy.” 
SkVding ok Wki.ungtonia giga.vtba. — The Revue Hoc- 
tieate says a plant only seven years old has borne seed at 
r bet ford, and it is hoped it will therefore soon become 
common. 
Catacoockh Rkcsivmi.—W holesale Catalogue of the Liv¬ 
ingston Nurseries, Dansvllle, Liv. Co. H. Socthwick & Son 
Dassvlilo, Liv. Co., N. Y, 
J. Sheppard (successor to W. P. Sheppard, deceased,) 
New York city, Horticultural Agency. 
T. C. Maxwell & Bro., Geneva, N. Y., Catalogue of Bulbs, 
Bedding Plants, &c. 
gttquiHfS and gVtmwris:. 
For a Name,— Here Is something that appeared in my 
father a meadows some ten or twelve years ago, and has 
spread until it is now found iu both meadows and pasture in 
large quantities. While some of our old farmers call it a 
weed, others call it a French clover. Please name it for roe. 
and oblige—A New Sciiscriher, Kinysbormtgh , A r Y. 
This is a yellow clover, Trifolium. Ufjrarium, naturalized 
trom Furope, and every year becoming more common In this 
country, it. ft of but little value, as the leaves are few and 
small, and the stems tough and woody. It is therefore no 
better than a weed, but being au ai-cnal, way be destroyed 
without trouble. There is another yellow variety smaller 
than this, and procumbent in habit, called Trifolimnprocum¬ 
bent. It is also worthless. 
Flower for Name —I am obliged to trouble you again to 
ask the name oT Ihe inclosed flower. I can find no one who 
is acquainted with it. and it is so delicate In some of its parts 
that it seems Impossible to analyze It without a lens. It is 
very hardy, and flourishes in almost any soil. I am told that 
Rgrew?wiid in some of the Western States.—E J. F., Avoca, 
It is Acliil'ea ptarmica pls.no. The wild variety has single 
flowers, aud is found in moist ground and Bhady places in 
New York, Canada, and Massachusetts. Introduced from 
Europe. 
RANCID OR MOLDY LARD. 
Lns. Rural New-Yorker : — Seeing an inquiry 
how to make rancid or strong lard sweet, I send you 
the following recipe. Make a weak ley of wood 
ashes, settle the ley well, pot it with the lard in a 
kettle over the lire, until it boils; then let it cool, 
take the lard off the ley, anti boil it over a moderate 
lire, removing all the scum until no more scum rises, 
when it is done. Any fat, from fried 1mm or meat, 
can be mads fit, in the same way, to use as a substi¬ 
tute for lard.—S. II., Alexander, Hat. Co., N. Y. 
.Seeing an article on this Buhject in the Rural I 
will give my experience—It may benefit some one. 
Keep the leaf lard separate, cook over a moderate 
flie till the Bcraps are quite brown, taking care not 
to scorch the lard. When strained, and partially 
cooled, pour into tin cans similar to those UBed hy 
milkmen. Keep in tho coldest place I have till 
summer, then In the cellar. Rough lard is tried in 
tho same way. Put in tin pails or pans for first use. 
Lard treated in this way is as good when kept a year 
as when first tried. When. lard acquires an old or 
unpleasant taste, heal it hot, slice in two or three 
good-sized potatoes, cook until brown, and skim 
them out. The potatoes will absorb all the un¬ 
pleasant flavor. Tin is best to keep lard in. That 
wanted for summer use should be kept free from air. 
—C. Johnson, Clarkson, N. Y. 
COOKING SQUASH, CAKES, &c. 
Messrs. Eds.:— To our Rural readers T send a 
few recipes which i know to be good. I love to see 
the “Domestic Column” well filled with plain and 
simple recipes, such ns can be had within the bounds 
of this our Union. 
How I Cook Squash.— Steam them whole one 
hour; then smash and set on the stove until dry, aud 
season well with butter, pepper, salt ami sweet cream. 
If it don’t suit, yon are no judge. 
Swebi’ing Carpets. - To prevent the rising of 
dust, wet your hrootu thoroughly, but do not let it 
ho dripping, and you will find less dust and easier 
sweeping. 
To Sister Julia. —I would say wash brown linen 
in bran-water and hardltoap. 
Curb for Fever Ague.—D andelion root tea. 
Nazauitk Cake.— One cup cream; 1 of sugar; 1 
egg; 1 teaspoonful saleratus; nutmeg; flour enough 
to stiffen. Bake half an hour, and you have a plain 
tea ctike. s. j. q. 
Zsttle’s Corners, N. Y., 1861. 
Preserving Sinks from Foulness,- In hot weather 
it is almost Impossible to prevent sinks becoming 
foul unless some chemical preparation is used. One 
pound of copperas dissolved in four gallons of water, 
poured over the sink three or four times, will com¬ 
pletely destroy the offensive odor. As a disinfecting 
agent to scatter around premises affected with any 
unpleasant odor, nothing is better than a mixture of 
four parts of line charcoal, by weight. All sorts of 
glass vessels and other utensils may be effectually 
cured from offensive smells by rinsing them with 
charcoal powder, after the grosser impurities have 
been scoured off with sand aud soap. 
■ i » •-»-—- 
An Effectual Curb for tub Ear Ache.— Take a 
small piece of cotton batting, or cotton wool, making 
a depression In the center with the end of a finger, 
and fill it with as much ground pepper as will rest ou 
a five cent piece, gather It into a ball and tie it up, 
dip the ball Into sweet oil, and insert it into the ear, 
covering the latter with cotton wool, and use a band- 
age or cap to retain it in place. Almost Instant 
relief will bo experienced, and the application Is so 
gentle that an infant will not be injured by it, but 
experience relief as well as adults. — Boston Journal. 
—-- + ■ ♦ ■ » 
Rounding Coffee.— I see in exchanges an article 
stating that pounded or rolled coffee has a liavor 
superior to that which iu ground. Many years ago I 
was told that such was the case by un old soldier of 
Bonaparte's army, and having both mortar and mill, 
tried it, and came to the decided belief that pounded 
coffee was the richest and settled the most clearly. 
The mill simply outs tho kernels into line particles, 
the pounder crushes them, and allows the essential 
oil to escape more readily .—Field Notes. 
- » ■ ♦ « - 4- 
Cherry Pudding.— 1 Tako H teacups of buttermilk, 
3 eggs, 3 teacups of pitted cherries, a small tea- 
spoonful of soda, and a piueh of salt. Stir the 
mixture well, and thicken with wheat flour, until a 
stiff batter is formed; then put it in a muslin or 
linen bag, and boil it 2J hours. The water should 
he boiling when the pudding is Introduced. Serve 
up hot, with sauce to the taste. Sweet cream and 
sugar make a very palatable accompaniment. — Am. 
Agriculturist. 
Corn Bread.— I have seen several recipes in the 
Rural for making corn bread, but none which I 
think equal to the following:—Heat 3 pints of sweet 
milk to boiling; then stir in 1 quftrtof corn meal and 
half a pint of flour; cover and put in a warm place 
for two hours. It will not need any surar then, if 
your milk was boiling hot. Put in a dish, and steam 
two hours and buko one, or cover and bake in the 
brick oven about three hours,— Louisa, Hebron, Pa. 
Raspberry Jam.— Weigh the fruit, aud 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 parting the sugar in at first. 
Waffles. —Noticing an inquiry in a late number 
of the Rural, for making waffles, I send you a recipe 
which I have found to bo excellent. To one quart 
of sweet milk take six eggs, a small piece of butter, 
a little salt; stir in enough flour to make a thick 
hatter, and fry over a quick fire.—A. P., Smithfeld, 
N. Y„ 1801. 
-> ■ » . 4- 
Omelet.— Twelve eggs, beaten as for custard; 1 
cup of thick sweet cream, aud a little salt; have 
your Bpider well buttered, pour In your mixture, set 
it over a slow fire, stir It occasionally until it thick¬ 
ens, pour immediately into a deep dish. This makes 
a very nice dish for breakfast.—A. P M SmUhJitLd, 
N. Y„ 1801. 
| i ^ ■ > 
Baked Tomatoes.—T omatoes peeled and baked ou 
a hot dish, or even baked without peeling, and when 
done seasoned with Balt, butter, and pepper, is a lus¬ 
cious way of preparing this excellent fruit 
