vantage; and it is a healthy, good grower, and about 
as hardy as anything—not a heavy bearer. If I were 
to select fifteen or twenty varieties to plant, T would 
put it in; but if only ten, would leave it out.” 
Bartlett, “I would rather grow it on pear stock 
than on quince. It. is disposed to overbear on either. 
It is not very hardy, but headed low it endures the 
hard winters here, well. We „/ wn ys get some fruit 
from it: and on the pear stock it fruits early. It 
brings the highest price in market, and is a pear 
everybody should grow. It ought not to be planted 
in exposed situations; but with shelter it is very- 
desirable." It is bearing well here. 
"The Vicar of WinkfieH. does not do well here on 
either pear or qninee stocks; it does not fruit; 
neither does the Duchesse d'AnganUme, .And when I 
speak of pears here, I do not simply refer to ray own 
grounds, and to one kind of soil and exposure, but 
to the entire neighborhood—the country here so far 
as I have had opportunity to observe. 
"The Buff,on is a fair pear; tree upright, good 
grower; productive. It does not come into bearing 
very yonng.” Subsequently, on the grounds of 
General Dodge, wo found it in bearing, and tbe 
contour of the tree, its growth, led Mr. I). to say that 
he had induced many of his friends to plant it in¬ 
stead of the Lombardy Poplar, its habit and effect as 
a tree being very similar, and its me and beauty quite 
as great. We commend this Lombardy Poplar pear 
tree to the admirers of that style of arborescenee. 
“ Del ices d'Hardenfont is a good pear, but poor 
hearer here, and not very hardy. 
"There is a great hearer, handsome—the handsom¬ 
est pear we have got—grows aB large as the Bartlett, 
hut is good for nothing to eat; it is worthless. 1 ’ It 
is Belle de Bruxelles, and is loaded with fruit. 
There is t.hc Bostiezer. It is a good.summer 
pear, fair bearer, rather straggling grower—a very 
good early pear. ’ There is a good crop on the tree. 
What, is this tree which has nothing on, and yet 
looks so thrifty? That is a Iduehesse d' .An gouleine. 
It is good for that—for nothing—every time! It 
drops when half or two-thirds grown.” We find it 
loaded and bolding its fruit finely this year. 
"The Doyenne d’ Ete is a good summer pear. It is 
a regular bearer «nd very productive. 
" 11 Inter Arils is a very good winter pear, but does' 
not Been: to he doing so well here r* formerly. 
Here is the TVsou—a good pear on either pear or 
quince stock. It is rather iate in coming into bear¬ 
ing, but it promises well.” We find it bearing here 
at eight years oti pear stook. 
"This is the Heathcot , but it is—well, ‘honors 
easy,'you know—it is not to be highly recommended.” 
Van Mons Leon le Clerc, "It is not a good bearer 
with us.” On the terrace at General Dodge’s we 
found it producing finely. 
Such is the substance of our conversation w-ith 
Mr. Dofoi.as. It, is of value to the Western planter, 
because it is precisely the kind of talk he would hear 
from Mr. D. were he to walk with him among his 
trees to make selections for planting. It is experience. 
Mr. Douglas has an orchard of 1000 or 1100 treeB, 
half of them at least in bearing. Unlike too many 
of our Western nurserymen who content themselves 
with producing trees, relying upon somebody else's 
experience for a gnide in selecting sorts, Mr. D. 
demonstrates that fruit can lie grown, and what kind 
of fruit it is best, to plant. This is as it shonld be; 
and it is hard to say which yields the most pay for 
the effort—the fruit or the increased sale of trees. 
The soil on which this orchard is planted is drained, 
mainly with hoard drains—common fence boards six 
inches wide being used. The edges of two of these 
boardB are nailed together, and when inserted in the 
ditch protect a triangular orifice Bimilar to that, made 
by inverting a wooden eaves-trongh on a level sur¬ 
face. These drains prove durable, are quickly and 
cheaply made. The subsoil of a large portion of this 
orchard is a hard blue clay, which, when exposed to 
light and air, breaks up in cubes—requires long ex¬ 
posure to prepare it for use. 
Mr. Douglas believes in three things in connection 
with pear culture: iu drainage, protection, and good 
culture. With a proper selection of varieties he 
knows pears can be grown in the West, and that ours 
is “ a pear country.” 
COLORING RECIPES 
The earlier varieties of grapes are beginning to 
color. Blood's Black is the most advanced, but, 
except for its earliness, is of little merit. Next is 
forwardness is the Delaware, and following this, 
Hartford Prolific aud Diana. No other varieties that 
we have seen are yet showing color, except a variety 
grown in this city for a number of years by L. B. 
King, Esq. It is a black grape, berries round and a 
little smaller than Isabella, bunches short. It has 
strong native characteristics, acid, hut pleasant 
This grape is now (August 31) fully ripe. Last year 
we had it ripe a week earlier, and it is always in 
eating the latter part of August. It is called in some 
of the catalogues Black King. 
The Flower Garden is now putting on its beauti¬ 
ful antumn dress. The annuals are the most attract¬ 
ive class of flowers —indeed, upon these and the 
perennial Phloxes and bedding plants it depends 
almost entirely for its beauty. The Asters are 
coming into bloom, and we have never before had 
so fine a show. Trnffaut‘3 New Rose, or La Superb, 
is a magnificent flower, of a rich rose color, some 
four inches in diameter, and somewhat of the form 
of the best of tbe old Indian Chrysanthemums. 
That old favorite, the Ten-week Stock, is now in 
perfection, and we never saw finer flowers. Tbe 
Erfart seedsmen are steadily improving this flower, 
and their Beeds are always satisfactory. A common, 
hut very pretty flower, and a constant bloomer, 
making a fine show all the summer with its scarlet, 
tassel-like flowers, is tho Caccalia coccinea, some¬ 
times called Scarlet Tassel-Flower and Flora's Paint 
Brush. It grows about eighteen inches in height, 
and blooms from the latter part of June until October. 
We give an engraving showing its appearance. 
Bed that will not Fade.— Noticing in two late 
issueB of the Rural inquiries for a recipe for color- 
iug red on cotton that will not fade, I send you one 
that has been thoroughly tried by myself and many 
of my neighbors with perfect success. Take two 
pounds of Nicaragua, or Redwood; four ounces of 
solution of tin. Boil the wood one hour, turn off the 
dye into a tub, then add the tin and put. in your 
cotton. Let Btand flve minutes and you will have a 
nice red.—Mas. Eliza Bircuaud, Windham, Ohio, 
1801. 
COTTON — Fast Blue,— To a tub of cold water add 
one-fourth pound of copperas, dissolved; three spoon¬ 
fuls of muriatic acid. Give five turns and wring out. 
1 o another tub of cold water add two ounces of 
dissolved prnssiate of potassa. Give five turns and 
take out. Add about four spooufnla of sulphuric 
acid. Give five turns more and wash off. For five' 
pounds of goods. 
Woolen Dyking — Yellow. — Take as much quer¬ 
citron as a person can hold in the hand for every 
pound of goods. Put in a brass, copper, or tin 
vessel, with at least two gallons of soft water for 
every pound of goods. Bring to a boil and put in 
one-fourth of a teacup of muriate of tin, one table- 
spoonful of cream of tartar. Boil and stir well for 
five minutes and enter goods, boil or simmer for 
twenty or thirty minutes. Hickory bark will do, but 
is not as good as black or yellow oak, (quercitron of 
commerce.) 
Orange.— Dyed sumo as yellow, and iu the same 
dye add about one tablcspoonful of ground cochineal, 
and bring to a boil; then add muriate of tin aud cream 
of tartar us before; then enter goods and boil slowly 
for fifteen to thirty minutes, and if not dark enough 
add more cochineal. 
Scarlet. — For every pound of goods you want 
from one to one and a half ounces of cochineal, and 
the same of lac dye; add about two-thirds of the lac 
and one-third of cochineal and a little quercitron for 
the first dip; bring to a boi! and add one tublespoon- 
ful of cream of tartar and one-third of a teacup of 
muriate of tin; boll for five minutes and then enter 
goods for twenty or thirty minutes. Take out and 
add the balance of cochineal and lac, aud proceed as 
before; add tho same quantity of muriate of tin and 
cream of tartar. Rinse thoroughly in cold water all 
ftorticnlturat gtotcis 
Sowing Tender and Hale Baddy Annuals, — In sowing 
wo Dll either pots or boxen half full with rough material, 
generally riddling* from beneath tho pottlug bench, then 
two inches of sandy loam, and then a little Hue sandy loam, 
on which tho seeds are sowu, and some liner still, with a 
little peat, earth and silver sand Tor covering The covering 
depends on the size of the seeds. For large seeds, such ns 
the finer Lupins, from ono-elgbth to one quarter of an inch. 
For such seed as Cockscombs, aud the I'crilU NankiuenaU, 
About, one twentieth of an inch. For such very small seeds 
ns Calceolaria, Lobelia speefosa, aud PortuIdeas, the slightest 
sprinkling, and that generally of dry silver sand. For all 
small seeds, tho surface Is Orst made smooth with a board, 
sod the same smoothing is resorted to after the slight cover¬ 
ing Our rule in never to cover deeper than the thickness of 
the seeds, Deep covering giveH many an honest seedsman a 
had name. Another matter of importance is, for all such 
seeds placed in pots, &c , especially small seeds, to keep 
them shaded before tbe seedlings begin to appear. Those 
we sowed tho other week, aud so treated, are beginning to 
show, such as Bracliyoome, I’erilla, fce., and these must have 
light and comparative coolness ere long, to keep them from 
damping. The shading is accomplished by an old newspaper, 
or anything of that, kind being placed over the pots. We 
geuernlly leave them about a week under Dio paper before 
watering, as the seedH imbibe moisture from the soil; aud 
then, when watering, instead of nsing a rose of any kind, I 
prefer flooding all the surface with water, by pouring the 
witter against the sideH of the pot iu a crock, or oyster shell, 
held in the hand. I do not give my theory, bet [ know in 
practice that a pot with tiny seedlings will neither damp nor 
shank when so flooded or sailed all over, in anything tho 
same proportion as they will do when watered from a rose, 
however line. 
The great remedies, however, against loss from these 
causes, is pricking out, either singly or in patches, and giving 
more air .—Cottage Gardener. 
HOW TO PRESERVE FI.OWEBS, 
Now that dry weather has set in, and out flowers 
refuse to preserve their freshness when gathered, a 
few words upon the subject may be useful to oven 
those who believe themselves perfectly acquainted 
with It. We suppose that everybody knows that, flow¬ 
ers fade because they lose tbe water that plumps out 
their tissues—that water heiug in reality the Water 
of Life. Plants, like animals, have an insensible, 
that is to say, unobservable perspiration, which is 
made good continually by their power of absorption. 
This absorption takes place principally through their 
roots, but largely also through their skin, for a skin 
they have as well as ourselves, though many, it is to 
be feared, do not know it to bo so. All, then, which 
it is necessary to do, in order to keep cut (lowers 
fresh, is to prevent their Iobs of water in consequence 
of insensible perspiration, and to give them the 
means of replacing the waste, which will inevitably 
occur, by taking up water through their skin in the 
form of vapor or otherwise. T hat is the rationale or 
reason of the matter, as we long ago showed by tho 
little apparatus now reproduced, consisting of a bell 
glass plucod over flowers, and liavl* its ricn dipping 
into water. It is clear that so long as the rim of tho 
bell glass is covered by water, so long the air beneath 
the bell will be so damp as to affect tbe insensible 
perspiration of the flowers. 
it is fiardy and a good bearer. Bat the fruit is not 
the best. It is good to preserve.” At the table we 
ate preserves of this pear-preserved in cans in sngar 
that were excellent; and that is pretty much all it 
is good for. 
“ BeUe lucrative. Good every time; that is, it is a 
good bearer on either qninee or pear stock. It is 
hardy and an even, uniform, fair bearer.” Tho tree 
we were looking at had borne too fnll last year, but 
was pretty well loaded when we looked at it. 
“ Osband'i Summer is a good summer pear—a 
good grower and a good bearer.” It is loaded with 
fruit as we see it before us on a pear stock. 
"The Canandaigua 5b a pear I think a great deal 
of, though this tree is the only one I have in bearing. 
I think a great deal of it because it is an upright 
grower, and has such a good leaf. Now, you see 
when we have leaves of this shape, color, and tex 
ture, the hot, blasting, sirocco winds, such ns we 
had about the middle of June, do not affect us so 
much. Some of my trees look leaf-blighted, and it 
is the effect of the wind spoken of. This pear has 
good foliage for our climate, and this matter of 
foliage is something we have got to look to. It is a 
very fair pear—not quite as good as the Bartlett. 
See here, the Bartlett has much better foliage than 
the White Doyenne—a darker, tougher texture, and 
stands oar winds and climate much better.” 
At this point the writer’s attention was called to a 
Xkw Species and Variktjbs ok tuic Kodanthe._ The 
Rodanthe MuuglcHll Is familiar to most cultivators as one of 
the pretties annuals, forming masses of delicate pink Dower* 
wtileh remain in bloom a longtime. Some now and valuable 
additions have been made by the introduction of a new 
species, and the raising of seedlings by fertilization. They 
are thuH noted: 
At the hurt moeting of the Florist Committee of the Royal 
Horticultural Society, Mr. Thompson., of Ipswich, exhibited 
some charming new Rodauthes. One was pure white; 
another called uiaculata, with the characters of the old Mait- 
glesii, but taller, more robust, au«l somewhat larger in the 
Dower head, was distinguished by having the beautiful Invol 
ucral leaves stained with deep crimson at. the bane, so as to 
produce the appearance of the yellow disk being set in a rich 
dark ring. 
The third, a perfect gem, had been sent from Limestone 
Hills, Champion Bay, Western Australia, by Mr. Jas, Drum¬ 
mond, under the name of II atroumgwinrum. Although the 
Dower heads were smaller than R. Mangles!!, they have the 
groat merit of possessing a crimson center Instead of a yellow 
one, and the plant throws up from the very base its (lower¬ 
ing branches without stopping till they form a perfectly Hat 
topped mass. The elfect Is exceedingly pretty, and the plant 
promises to be one of tho most elegant auuuuls of Its class. 
Mr. Thompson has favored us with the following memoran 
duxn respecting the species:—Out-of-doors it grows about 
seven or eight inches high, and will make a neat edging, for 
which it Is more suited than Manglesl), being more bushy 
and tufted Tho specimens vary, however, in this point, and 
also in the intensity of the color of the disk, as well us In 
the length of tho inner bracts forming the ray Home or 
the llowers are quite an inch across. Both maeulata and 
CACCALIA COCCINEA. 
In answer to an inquiry about picking and pre¬ 
serving everlasting flowers, we will here state that 
the red, striped aud flesh-colored Gomphrenas should 
not be picked until the flower-stem has become hard 
and woody and turned somewhat dark. Then they 
should be tied together in small bunches, and hung 
up bo that the stems will be straight when dried, and 
ont of the way of flies and dust. If picked when 
the b terns are green and anccnlent, the flowers will 
become somewhat shriveled and faded. The Yellow 
or Orange Gomphrena most be picked earlier, as the 
lower scales of the globular head easily become 
Jetached, and fall. They should be gathered just 
before this occurs. A little attention will render 
any one familiar with the best modes of saving then* 
flowers. I'he Iiodanthe Manglesii is a very pretty 
everlasting flower, bat of a delicate habit and re¬ 
quiring pretty careful treatment. By our Horticul¬ 
tural Notes it will be seen that new varieties have 
t ICKLING Cucumdkrb.— Ab a general thing, suffi¬ 
cient care is not taken in pickling cucumbers, and 
large numbers of thorn “spoil” in less than three 
months’ time. The following method we think the 
beBt: - Select a sufficient quantity of the size you 
prefer, which probably cannot be done at, one time. 
Put them in a stone pot, and pour over them a strong 
brine; to this add a Binall bit of alum to secure the 
color. Let them stand a week; then exchange the 
brine for clear water, in which they must remain two 
or three days. Boil the best cider vinegar, and when 
nearly cool, pour it over the encumbers, having pre¬ 
viously turned oil the water. Prepared in This man¬ 
ner with tho addition of cloves, allspice, mustard and 
cinnamon, boiled iu the vinegar, pickles of every 
kind it will keep for a year, in pickling cauliflower, 
tomatoes and other vegetables, which easily absorb 
tho vinegar, the spiced vinegar should bo added 
when cold. 
"The Urbaniste is late in coming into bearing, but 
it promises well, aud set fruit this year, but a severe 
wind destroyed it. It is hardy here.” 
Onondaga, or Swan's Orange. "Not quite a 
•first rate’fruit, but a good bearer and hardy. It is 
true it was injured slightly during the hard wiuter; 
it should be placed in the list with the Bartlett and 
White Doyenne as to hardiness. Have a great many 
trees of it in bearing. It is good on both pear and 
quince stock; but would not recommend it to be 
grown on quince, as it would overbear. 
“ Now ,here the Seckel. It is going to be a good 
tree here, I think. It killed down during the hard 
winter, where it stood in exposed situations; but 
those protected lived.” It is full of fruit. " It is a 
good bearer on both pear and qninee stocks. 
Dioscokea iiatatab as an Ornamental Climber._A 
frienil and correspondent sends ns the following:—I am very 
much pleased with the growth and appearance of the Dios 
eorea batatas as an ornamental plant. I planted one in 1800, 
on the strength of your recommendation, anil it has been an 
object of much interest in its way. The small end of a 
medium sized luher was set in a spot where the soil was deep 
and Rtrong, and. although it start*from the ground quite late 
in tho spring, 1 know of nothing which surpasses It. In vigor 
whon orn-e fairly In growth. Its chief merit consists, how¬ 
ever, in the beauty of its foliage, In connection with its innu¬ 
merable small branches, which shoot forth, with much 
regularity and grace, along its entire length. Although 
mine Is not in the best situation to develop all its merits,— 
having only a tall, straight pole around which to twine,_I 
can imagine many a place and position where it would be 
much prized for the peculiar color and shape of its glossy 
loaves, and its general characteristics of growth. 
Having never met with it elsewhere a- grown for the pur¬ 
pose of show or screen, 1 allude to It now, in wvting to you, 
to commend it as a beautiful addition to the list of hardy, 
free-growing, ornamental climbers — Uovey's Magazine. 
A FEAR TOWN. 
In company with and by the invitation of the 
( ommittee on Farms, Nurseries and Drainage, ap¬ 
pointed by the Illinois State Agricultural Society, I 
visited Waukegan and its pear orchards. Waukegan 
is between thirty-five and forty miles north of 
• bicago, on the shore of Lake Michigan. It iB built 
on a high bluff overlooking the lake on the east and 
a ,evel wooded belt on the west. The soil of this 
Waff is varied; in some places a deep sandy gravel; 
again a rich clayey loam; and again a stiff clay,' 
almost pure. But pears thrive here exceedingly; 
and Waukegan bids fair to become —if it is not 
already—the Boston of the West in the matter of 
pear culture. Hardly a garden but has space appro¬ 
priated to thiB fruit; and scarce a tree but is bearing. 
HONOR to whom honor, AC. 
It is proper, it is indeed bnt Just, in speaking of 
this beautiful town, and of the pear feature of it, to 
credit one man with the parentage of this town- 
spread enthusiasm on pear culture. This credit 
must be, is given, by the citizens here, to Robert 
Houglah, Esq., an old citizen, a man of great perse- 
-erance, and of large horticultural experience and 
inowledge—a thinking, reasoning, acting borticul- 
u rist. Mr. D. has entered his pear orchard, nursery, 
'c., in competition for the premiums offered by the 
iate Society. The Committee viBit him, therefore. 
a private pear talk. 
^ tbe Committee, we take a general survey of 
1 * grounds, driving stakes, or, in other words, 
rawing memoranda of points to be talked about 
* hen there is* leisure to do it deliberately. The 
_ommittee having performed its duty and retired, 
-be writer takes possession of Mr. Douulas’ button¬ 
hole; we get under a big umbrella, and proceed to 
examine and talk of the pears more in detaiL I 
transcribe from my note-hook what was said by Mr. 
• as we examined the different varieties. 
Louise Bonne de Jersey— " I ‘bet high on that,’ 
f,° U ( know > aa a dwarf. There is nothing equal to 
It a on ’Wince—would grow it on quince altogether, 
r 18 e maidte * variety on quince without 
L!) a BfcarS CV6ry year ' The treeB are heavily 
, a ■ and y e t the growth is good. Every tree of 
, 18 Vane * 1 have old enough, is bearing, and that 
., * good deal, for I have thirty or forty of 
'em, on all sorts of soil and in all kinds of 3 i tQ . 
Waffles.— "Inexperienced Housekeeper” inquired 
for a recipe for making waffles. Grandpa used to say 
any thing was good baked in waffle irons, but 1 will, 
by your leave, give mother’s mode of preparing. To 
one quart of sweet milk and one cup of sweet cream 
add two well beaten eggs, one tcaspoouful soda, and 
(lour sufficient to make a. thick batter. If buttered 
when taken hot from the irons and eaten with honey, 
they are delicious. I like, however, exceedingly 
well a Httiice made of sweet milk and butter boiled 
together. 
Bleaching Woolen Yarn.—W ill some of the 
readers of the Rural send a recipe for bleaching 
woolen yarn and oblige—F kankie, Maple drove 
N. V., 1801. 
Si*OTTKD Gkka.niums. — Tbfefto flowerM itro a wonderful 
advance on anything or tbe kind that has yet appeared oven 
lu the fine class to which they belong. Although good 
growerB, eu*y to winter, and throwing fnll sized trusses freely 
on all shoots, yet, to have them in perfection, they must be 
WeU grown, a point to which it is to be regretted rnauy pay 
no great attention. True, we never miss seeing splendid 
spetdmens at our groat metropolitan exhibitions; but In many 
private establishments throughout the country second-rate 
plants are the rub; rather than the exception. A common 
fault Is too much crowding, and when that happens, plant* 
that have their growth wholly to make m spring will not 
bloom in true character. Over-potttng is also a mistake of 
frequent occurrence; it should be borne in mind that the 
pots must become fall of roots before there can be a fine 
head ol bloom. Starting them into growth at a time when 
they are throwing up their trusses is likewise injurious._ 
London Florist. 
Tjik Hxglish Qukkx Planting. —The London Florist jay*: 
“ w ® 'earn that* on the morning or the 24th of June, Her 
Majesty, the Queen, planted a Wellington's, which was pre. 
seated to the Society by Messrs. Veftch, lu the new garden 
at South Kensington It will therefore form a lit companion 
to that put in by H. R. B., tho Prince Consort, on the 6th of 
June. The Queen being still in mourning, the eeremony 
Knighten’B Foreign Life in Ceylon furnishes the 
following hints, derived from long experience, for 
preparing coffee. '1 he aroma which resides in the 
essential oil of the coffee-berry is gradually dissi¬ 
pated after roasting, and, of course, still more so 
after being ground. In order to enjoy the full flavor 
in perfection, the berry should pass at once from the 
roasting-pan to tbe mill, and thence to the coffee-pot; 
ami again, after having been made, should be mixed, 
when almost at boiling heat, with the hot milk. It 
must be very bad coffee, indeed, which, these precau¬ 
tions being followed, will not afford an agreeable 
and exhilarating drink. 
pcjopwauou, ur ai au events to redace it as 
low as possible. This is to be effected by securing a 
damp and tranquil atmosphere, as is well shown by 
the Iresbness of flowers carried in a man’s hat in hot 
weather; they do not fade, because the dampness 
caused by perspiration from the head effectually stops 
all perspiration from the flowers themselves. When 
sent by post, nothing is better than wrapping them in 
oiled paper; when carried otherwise, a piece of wet 
sponge fastened inside a wooden box, or layers of 
wet brown paper, or wet flannel as a lining to the box, 
or freshly gathered cabbage leaves with their uuder 
side placed next the flowers, are unobjectionable. If 
the box is of tin, well secured at the lid, then a 
source of constant moisture is less requisite, for the 
Making Sausages. — Seeing an inquiry in a late 
number of the Rural for a recipe for making good 
sausages, I send mine which I think cannot be beaten, 
lo forty pounds of meat, chopped line, add one 
pound ol suit; one-fourth pound pepper; one-fourth 
pound sage, if yoa like.— Patient Jou, Lansing 
Mich., 1861. 
Catalogues Received. — From Hovky & Co., Boston, 
Descriptive Catalogue of Fruit*, embracing all the popular 
and choice sorts, and many new and rare varieties receutly 
Introduced. 
— From Overman & Manx, Bloomington, Illinois, Bescrip- 
tive List of Fruit and Ornamental Trees, Evergreens, small 
Fruits, Shrub*, Vines, Hedge Plants, &c., for sale at the Com¬ 
mercial Nursery, Bloomington. 
Tot cji-mk not. —Will you please inform where I can obtain 
Heed* «.f the double Touch-me-not, and oblige—A Lover ok 
f L0WKH8, Glendale, Ohio, 1861. 
Seed can be obtained of most of our seedsmen who import 
flower seeds from the best growers of Europe. It now is gen¬ 
erally known as the Balsam. 
