Randolph Pi.vk Strawhnrry.— The Rural New-Yorker 
of July 20, after a long visit to Randolph, N. Y„ comes to 
hand with the Wrestling intelligence that W R. Prince 
originated the Randolph Pine Strawberry! I sent you the 
first vines and jar of tho first fruits of the Randolph Pine 
Strawberry, of which yon gave notice, and a drawing <>r the 
fruit. Strange, indeed, I hat yon should, at one " fell awoop,” 
give W. R. Pui.Ncic tho benefits of my labor and advertising. 
—O. T Ho k ns, RamMpI i, Pa, 1881. 
We stand corrected. The Randolph Pine we fruited the 
past season from plants sent us by Mr. Hobbs. The variety 
left with us by Mr Lanoivokthy, and which originated with 
Mr. Prince, was the Ladies' Pine. The similarity of name, 
wo presume, caused the error which w aa made in noticing 
specimens of fruit received. 
cision. To one fact we wish to 
call particular attention, and that x 
is, that tho be9t English Carna- >A 
tions are, or were some years ago, 
grown by cottagers, principally 
mechanics, who make this flower 
a specialty, or a hobby, and de- ^Pl 
vote all th^ir leisure moments to 
it* careful cultivation and improve- 
ment. Thousands, we have no 
doubt, of the common people of 
England, have been saved from tK 
drunkenness and other vices by 
this love of flowers and the inter- 
est felt in iheir cultivation, ,1 IT 
Perhaps we are partial to ihe 
Carnation, from the fact that we ' >^5 
have grown it from our earliest v 
recolb ction. and thus this beauti- 
ful flower bas become associated ' MP' 
in memory with the pleasant past; ^**0^ 
but in our opinion nothing excels 
it, if we except the acknowledged Queen of Flowers, 
the Rose. And yet, it is but little grown in this 
country, and good specimens are exceedingly rare. 
Onr hot, dry summers are not favorable to the flower; 
but this we cannot consider a very serious objection, 
for even in England beds of Carnations are often 
provided with shade. It is unfortunately rather too 
tender for our winters, and yet seems to require but 
slight protection; ami we cannot but think that if 
florists would give the attention to this flower that its 
merits deserve, the best mode of treatment would be 
soon learned, which we hope would be one neither 
troublesome nor expensive, and yet so effectual as to 
warrant its extensive cultivation. The Picotee is 
hardier and seems much better suited to our climate, 
though we seldom see any of the finer varieties. The 
Pink is still more hardy than the PiCOtee. 
The Carnation was formerly divided into three dis¬ 
tinct classes. 
THE FRUIT CROP, 
ELDERBERRY WINE 
The fruit crop in most sections of the country is 
nnusnally light Of grapes we have but a few in 
Western New York, and in the vicinity of this city 
not one-tenth of oor usual crop. A few varieties of 
pears are giving fair crops, such as Louise Bonne de 
Jersey and Seckel, and the old Virgalieu, in some 
cases, we see loaded with fruit unequalled in the 
palmiest days of this old favorite. But, most of the 
hundreds of varieties growing in this section aie 
giving no fruit the present season, and the agricul¬ 
tural and horticultural exhibitions will miss our 
usual large collections. 
The orchards are giving only half a crop of apples, 
but as far as we have observed they are unusually 
fine. They will no doubt bring a good price. Deal¬ 
ers are now endeavoring to contract for winter apples 
at from $1,25 to $1.50 per barrel, and autumn varie¬ 
ties are selling at from $1.25 to $2.00. As apples are 
scarce in all sections of the country, farmers would 
do well to be a little careful about contracting at a 
low figure. In another column we give present prices 
in the New York market. 
Liutokh Rurai. Nkw-Yorkkr: — In compliance 
with the request of one of your correspondents, I 
hereby send you a recipe for making elderberry wine. 
I have tried it, and find the wine “not bad t,# tube.” 
To three quarts of water, put, one quart, of juice and 
three pounds of augur. Put it In a keg, leave tho 
bung out, and it will work itself clear,—from the 
bung. The keg should be full. The juice is more 
easily extracted by warming the berries, by pouring 
warm water over them. The juice should bo strained. 
—Ed. Everett Vandyke, Roxbury, 1,801. 
To three quarts of berries, three quarts of water. 
Mash the berries; then boil one hour; then add three 
pounds of sugar; boil half an hour. You can put 
cloves and cinnamon, pounded, in u bag—sny a tea¬ 
spoonful of both and boil it in. When nearly cold 
strain in jars, cover tight, put in a teacupful of yeast, 
let stand till done working—say two weeks then 
strain again and bottle. It will keep for years.— 
C. M. Waterman, Taberg, Onridit Co., ,V. K, 1801. 
Ena. Rural New-Yorker :—In your issue of 
August 24, I find an inquiry from “A. Chester, 
Romo, Ohio,” for a leeipe for making elderberry 
wine. 
Elderberry Wink.—P our a gallon of boiling 
water over every gallon of berries, let it stand twelve 
hours, then draw it off and boil it with three and a 
half pounds of sugar; when boiling, beat in tho 
whites of a few eggs to clarify it; then skim it clear, 
adding half an ounce of pounded ginger, with some 
cloves and cinnamon, to every gallon of the wine. 
After boiling a little longer, put tho mixture in a 
tub, when cool adding a toast rubbed well with 
yeast. Let it ferment a day or two, after which add 
a few raisins, and put all into a large Jug or cask 
previously rinsed with brandy 
Oswego Co., N, Y., 1801. 
Eldeiuikhry Wink.—I saw in a late Rural a 
request for a recipe to make Elderberry Wine. T 
have one I know to be good, and so send it. Take 
the lavgest stems from the berries, put them into a 
kettle with water sufficient to scald them. Measure 
the water when you put it in. When well scalded, 
strain. Then to a pint and a half of juire, allow one 
quart of water, (making allowance for the water put 
in to scald them,) and to every pint of juice add one 
pound of sugar. Return to the kettle, scald and 
strain into a clean jar. When cold, toast a slice of 
bread, put yeast on both sides of it, and lay it gently 
on the top. When it lias done fermenting, put in a 
little bag ginger, cloves, cinnamon, Ac. In due 
time take out the hag and put the wine into a cask. 
Let it remain several months. It is better for having 
age.— Addih E., Albion, iV. Y., 1801. 
Elderberry Wine.— Scald and strain the berries, 
and to two quarts of tho juice add two quarts of 
water; then add three pounds of brown sugar, and 
let it boil one hour. Put it in a stone jar, and when 
cool pnt in half of a yeast cake; then toast a. slice 
of bread, spread it with hop emptings, and lay it on 
the top; let it work ten or twelve days; then bottle 
and cork tight.—B. D. Wright, Orleans Co., A'. Y. 
FHUIT8 Rkckivku.— From President Andrrson, of tho 
Rochester University, a beautiful, large fall apple, with a 
yellowish-white skin aDd red cheek. It was obtained by Mr 
Andrrson, while ou a trip to Portage, of Wiikklbr Bishop, 
of that place. It Is new to us, and to all of our horticultural 
friends in Rochester. The original tree is *aid to be very 
peculiar iu its habits, havlug (lowers and small fruit upon it 
the whole grnivlug season, even when tho main crop is well 
matured. This habit is constant with the tree and with 
others grafted from it. 
— From ft. Xf. Cooper, of Williamson, Wayne Co., a bright 
red, oblong, sweet app($, about the size and form of Summer 
Pearmain. It is of excellent quality. It is neiv to us, and 
we could find no one among the pomologists here acquainted 
with it. 
Brooklyn, N. Y,, Horticultural Society.—' This nourish 
ing Society will hold its annual exhibition, ou the 18th, 
19th, and 20th of September, at tho Academy of Music, iu 
that city. Liberal premiums are Offered for fruits, plants, 
and (lowers, and they are open to all exhibitors, whether 
members of the Society or not. 
STRAWBERRIES IN ENGLAND 
The Strawberry season, with the exception of the 
Alpines, is now over here. The strawberries that I 
recommend are much the same as last year’s: 
1 . / fauthors ,—The Black Hauthois, small, but the 
muskiest and richest of all strawberries, and Belle 
Bordelaiae, the most certain and most accomplished 
of its race. I have had fine crops of the last under 
my south wall, in the center if the garden, and under 
the north wall, where the berries were by far the 
largest. The monstrous Hautbois, good, is not of 
such fine flavor and quality as the two former. They 
are all three easily growable and perfectly hardy, 
beautiful in foliage, and good. 
‘2. Ptne-Jlavored .—The Bicton White, and Brittany 
White Pine, slightly roseated, are good, ornamental, 
and interesting. The second is the firmest and 
highest iu flavor, but the first is the best cropper. 
Mr. Nicholson’s White Seedling, like the Bicton 
Pine, is good. 
There is nothing better than the old 
white. The whites are, in all instances, larger and 
better, and better croppers, than the red. The red 
and white hnsh Alpines are good, and give no 
trouble. They must be raised occasionally fresh 
from seed, and the old stools must divided and 
fresh planted. 
• 1 . Other Strawberries. —I still recommend May 
Queen as first early, ripe here the 30th of May. A 
strawberry that is ripe, even two days before any 
other, must be valuable; because, as a beggar once 
told me, there is “ no taste in nothing.” Oscar, 
Wonderful, and Eugenie are the three best. British 
novelties here on trial, and are worthy of a place, 
and I fancy will give satisfaction. The finest- 
flavored of all are the Queen, and her race, viCaro¬ 
lina, Suberba, Rivers’ Eliza, Myatt’s Pine, (probably 
the Queen’s parent,) Searlet Pine, Magnum Bonttra, 
Hcndrie’s Seedling, Nimrod, Rival Queen, (hardy, 
and very rich and handsome, hut a fickle cropper,) 
Eliza VilmOrin, and La Cbalonaise. To these add 
Filbert Pine, (not grown here,) and you bave the 
eclectics of lino flavor and quality. For dependence 
there is nothing ‘out,’of line flavor, better (for me) 
than Rivers’ Eliza. Wonderful, apparently the same 
as Sir Walter Scott, is a very excellent strawberry, 
hardy, great cropper, and of fine flavor. Ingram's 
Prince of Wales, Trollop’s Victoria, are great favor¬ 
ites with me, and retain flavor in adverse weather. 
These two, Rivers’ Eliza and Wonderful, are sure to 
winter well and crop heavily. If Wonderful is dis¬ 
tinct from Sir Walter Scott, it is not far from the 
best novelty here. 
Now, a word abont Foreign Strawberries. My 
valued friend, Mr. Gloede, says wo are bigoted and 
prejudiced against foreign strawberries. This does 
not apply to me; I judge of strawberries as I And 
them here. Permit me to say, that strawberries, 
which corne from fine climates, require time to ac¬ 
climatize, and should not be judged hastily. More¬ 
over, the discrepancy between Foreign and English 
judgment arises from the differential powers of the 
sun. In France, I find that while they are burnt up 
I am drowned with wet, and lack sun. This, of 
course, will greatly affect the opinions formed of 
strawberries, and render the judgments diverse. I 
have great pleasure to speak now of a foreign straw¬ 
berry, that is really good and valuablo in every 
respect, and not inferior to the best English novelty 
here; indeed, I am nor, sure that it is uot the heat 
novelty here, viz., La Constante, (lie Jonghe, Bel¬ 
gium.) It iB a dwarf and stout hardy plant, tlie fruit 
is numeroas and handsome, firm, juicy, and of fine 
refreshing flavor. Mr. Rivers, in a letter in reply to 
mine, speaking highly of it to him, says:—“I have 
been much interested in La Constante; it is so large, 
finely-shaped and colored, and with a nice, brisk, un¬ 
objectionable flavor. It is, out-and-out, the best 
market strawberry ever seen, being so firm.” He 
also, together with Mr. Tamer, speaks highiy in every 
respect of the Crimson Queen, (English,) which 1 
have not yet tried. With regard to La Cbalonaise, 
(raised by Dr. Nicaise, in France,) Mr. Rivers says, 
“it is a large and very fine-flavored strawberry, 
almost as good as the Queen.” 
Let us hope, then, that with these admissions, we 
shall free ourselves from the charge of prejudice. 
La Reine, last year, (also raised by De Jonghe,) I 
thought a high flavored, heavy-cropping strawberry. 
I destroyed with guano my older plants, and the 
three fresh ones sent late in the fall have not cropped. 
From my recollections of last year, added to my ex¬ 
perience this, I have no hesitation in saying, that 
these are two admirable foreign strawberries. Add to 
these the Black Hautbois, Belle Bordelaiae, and 
White Brittany Pine, indorsed by me, and La Chal- 
onaise and Eliza Vilmorin, both Queen-descended, 
respectively indorsed by Mr. Rivers and Mr. May, 
and we have “gained” from abroad seven good 
strawberries, besides the useful red and white bush 
Alpines.— W. F. Radclyffe, in Louden Florist. 
Catalogues Received,— From Williams, Ramsdkn & 
Co., Dansvllle, N. Y., wholesale Catalogue of the Faulkner 
Nurseries, for autumn of 1861 and spring of 1862. 
fnpirleisi and 
.?, and Picotees. 
Bizarres are distinguished by having two colors, and 
Flakes by having only one color, upon a white 
ground,—these classes being subdivided into pink, 
crimson, scarlet, and purple Bizarres; and purple, 
pink, scarlet, or rose Flakes. Picotees are now con¬ 
sidered a distinct variety. They differ but little in 
form of flower from true Carnations, the distinction 
arising mainly from the peculiarity of markings in 
the flower; tho color of a true Picotee is clear and 
distinct, and confined to the edge of the petals, and 
not running down in bars or streaks, as in the Carna¬ 
tion, and whether lightly or heavily marked, the color 
is regular and at an equal distance from the edge of 
tiie petal all around the flower, arid the flower itself is 
rather fuller I ban that of the Carnation. 
We givo an engraving of a good Carnation as 
grown in England for exhibition, onr cut being 
taken from a colored plate of a flower which took a 
llrst prize. It is' called Emperor , and is a scarlet 
Bizarre. Iu our next we will give an engraving of a 
prize Picotee. 
THE CARNATION—CHARACTERISTICS OK EXCELLENCE. 
The stem should be tall, Btvong, and perfectly 
erect, not less than two feet in height, the calyx 
long, firm, and entire; the petals broad, smooth, and 
free from indenture on the edge. The outside petals 
should rise above the calyx and turn in a horizontal 
direction. The inteiior petals should gradually de¬ 
crease in size toward the Center of the flower, each 
row of petals being regularly disposed alike on every 
side, and imbricating each other. The colors, 
whether Bizarre or Flake, should be strong, brilliant, 
and distinct throughout. Bizarres, or such as con¬ 
tain two colors upon a white ground, arc esteemed 
preferable to Flukes. The ground color Bhould be a 
pure white, free from spots or tinge of any sort, the 
Flakes broad and bold, commencing at the extreme 
edge of the petal, and running through to the center 
of the flower, diminishing in breadth as they ap¬ 
proach the center in the same ratio as the petal. 
The distribution of colors should be equal. In a 
Flake, not less than three divisions in each petal. In 
a Bizarre, not less than five. The form of the flower, 
when looked at from above, should be circular; and 
when viewed from the side, present a semi-globular 
appearance; the size of the flower not lesB than three 
inches in diameter, and should contain a sufficient 
number of petals to give it a bold but not too full 
appearance. Seventeen large, well Bhaped petals is 
the smallest number that a first rate flower should 
contain. 
THE PICOTKE— CHARACTERISTIC'S OK EXCELLENCE. 
A first rate Picotee should present a full, round 
flower, with broad and well formed petals; the color, 
whatever it maybe, confined to the edge of the petal, 
and the lower part of the petal of a pure white; the 
color regular, and at an equal distance from the edge 
of the petal all round the flower, each petal exhibit¬ 
ing the samo regularity of coloring throughout. 
THE KINK—CIIAltACTERISTrC'8 OK EXCELLENCE. 
The stem should be strong, erect, and not less than 
one foot in height; the calyx smaller and shorter than 
that ol a Carnation; the petala large, broad, and sub¬ 
stantial, the edges lightly friuged or serrated; the 
lighter or less perceptible the fringe the nearer per¬ 
fection will the flower appear. The broadest end of 
xi.ro, 
PRIZE CARNATION. 
always more vigorous than those raised from either 
pipings or layers, but they rarely bloom tlie first sea¬ 
son. They may occasionally throw up flower stems in 
the fall, hut too late to form (lowers, as they get 
nipped by the frost long before arriving at maturity. 
Early in October the plants must be removed to their 
Anal quarters. If they arc to be transplanted into 
beds promiscuously with other plants; take out a suf¬ 
ficient quantity of earth where tho plants are to be 
inserted, and fill In tho spaces with the compost 
above mentioned for the seed bed, viz.:—Good gar¬ 
den soil, rotten manure, and sharp sand. Insert the 
plants in this, and give a sufficient quantity of water 
to settle the earth llnnly around their roots. The 
better way, however, Is to grow them in separate beds 
prepared expressly for them in tlie same manner as 
the seed bed, where they should be set about one foot, 
apart. As the winter approaches, place a quantity of 
light brush over the beds, and in very severe weather 
place on this some straw or mats, which will protect 
tho plants, one principal object of the brush being to 
prevent the snow from pressing too heavily ou tho 
covering and crushing down and smothering the 
plants. In spring the covering must bo entirely 
removed and the earth loosened. Keep the beds 
clear of weeds, and when tho flower stalks are suffi¬ 
ciently advanced, tie them carefully to sticks. In 
June they will commence flowering and continue to 
do so during June, July, and August. 
special reierencK to a unique ►poclaiMi of ll.e Black Hum- 
burgh. a brief history of which Is Hie rnllnwing:—Nome 
eighteen .year* ago, I hirnglit, »nu>ug other varieth— then in 
vogue, a pliini nr two of the Black Hamburgh. Trained upon 
a liiirh lioiic.l fence, in due time It fruited ►atMa-tonly, mid 
continued to do ko for a few seasons, when it mildewed and 
Lecume worthless. Advised from various sources that like 
Other exotics, its cultivation wats generally given up, 1 threw 
it out, uni! I old all hut forgotten that it Hud I wore ever in 
properly r«d at ions At tin* ,am<> time with the e\o’ie. I had 
put down -cveriil plants of 'he Clinton. A vine, supposed to 
he one of 'here carelessly supposed tr, lie „o from general 
teseiiiliianei*. nod Item ripening nliout the same lime was 
Iasi fall di-e.iveied to In, a veritable Black llauihnrffb. Of 
course It is now a large vine, ami him long boon out of the 
roach of cultivation in the neighboring tree-top*, It ripens 
long before most of my other varirliea; even a week before 
'he Clinton. Anri it ripens uniformly., every cluster, end nil 
the berries of every cluster, it did so last season, which was 
far enough from being tlie case with any other part of our 
little vintage. 
Now. Mi Editor. If the Black llainhurgh. na above assumed, 
lias fallen into general disuse from liability to disease, will 
seedling* from this specimen of mine, now for many years a 
healthy, vigorous, unfailing and lull hearer, produce a sub¬ 
variety free from the defects of the common exotic, and 
possessing nil the adaptation of a perfectly acclimated ami 
Indigenous grape? In a word —what is tlie value ef the 
chances 1 hat the established, high character of this unique 
grape will represent itself in grapes raised from itH seed? At 
the same lime, aa 1 am apprehensive Of difficulty in dealing 
with cuttings, yon would oblige me by a word ou that point — 
the reference being only to the llunihurgh. 
I need not- add that un answer to tho llrst. question, to he in 
season, would need to he issued soon, If favored accordingly, 
I shall he additionally obliged as— A Subscriber, Vales, iV. 
y., iHiii. 
The process of making wine is very simple. Bruise the 
berries and press out the juice, which should he put. in a 
clean cask. If the grapes are nut well ripened and rich in 
sugar, add a pound or so of sugar to the gallon. Fermenta¬ 
tion will soon commence, and must he allowed to proceed 
until it has nearly subsided, the cask being kept, full during 
the time, which may be donu by a little juice reserved for the 
purpose, or water or Hirup. Then bung up tight. Allow the 
wino to remain In the cask for several months* until well 
settled, when it may he drawn nlf carefully and buttled, or 
returned to the cask, after this vessel has been well cleansed. 
This Is the way we have lnado fair wine, though we do not 
claim to be particularly skillful at the business Experience 
will soon teach any one who may try how It can best, be doue. 
You may nr you may not succeed in obtaining a good, 
hardy grape from the seed of tho vino which you believe to 
be Black Hamburgh. Thnro seems, however, very little 
inducement to make the attempt, for you already have a vine 
which liear.i fruit like the Black Hamburgh, otherwise it 
would uot ho thought to bo that variety by any one acquainted 
with foreign grapoa. It. also has been an unfailing and 
abundant bearer for many years, and perfectly vigorous and 
healthy. 1'rosuniing that the statements regarding it are 
correct, tt would appear that you have a chance seedling, or, 
at least, a grape of great value, and you should increase it 
by cuttings and layers. At the same time it would be well to 
plant u few of the seeds. 
lines, 
A BATCH OF PIES AND CAKES 
Mock Applk Pie. — One teacup of bread crumbs; 
two of water; one and a half of sugar; one teaspoon- 
ful tartaric acid; a little salt; cinnamon or extract of 
lemou. Boil live minutes, then pour boiling hot into 
pie plates lined with paste, cover with the same and 
bake immediately. They should be eaten tlie same 
Jay, as they will not keep well. 
Bread Pie. — Soak light bread in hot water, make 
It quite thin, add a piece of butter the size of a 
hickory nut for each pie, have ready your plates 
lined with paste aud put it in a half inch thick, 
sprinkle over each pie a teaspoonful tartaric acid and 
two-thirds teacup sugar. Flavor with nutmeg. 
Coftrk Cake. One cup sugar; one of molasses; 
four of flour; one of hutter; one of strong coffee; 
one egg; one pound of raisins; one teaspoon soda; 
two of cream tartar; one of cloves; ouc of nutmeg. 
Fruit Cake that Will Keep the Year Round.— 
Half pound flour; half pound sugar; six ounces 
butter; one pound currants; one pound raisins; some 
citron and cloves; four eggs; oue gill of brandy; one 
teaspoon soda. 
Cookies. —Break an egg into a teacup; put in three 
tablespoous melted butter; one of sour milk; a bit of 
soda; then 1111 with sugar. Mix soft and bake iu a 
quick oven. — B. A. S., Avar a, Steuben Co,, N. Y. 
Swiifnlturttt $o U$ 
Is the Heath a Native Plant?— The recent discovery of 
a locality where the Scotch Heath f Erica vulgaris) has been 
found growing wild, has created quite an interest among 
botanists anil cultivators generally. We have already, under 
our reports of the Massachusetts Horticultural Society, 
alluded to the exhibition of a plant in full bloom, by MessrrJ 
llovey k Co., which was found by Mr. Dawson, oue of their 
gardeners, growing In Tewksbury, Mass. The plant was 
apparently four or tlvo years old, and in full bloom, present¬ 
ing an ornamental aspect at once novel and beautiful. But 
it was not so much its beauty, aud the peculiarities of its 
locality and growth, which mostly interested all who saw the 
plant, it has been supposed that the Heath was not a native 
of the United States, no botanist having recorded one, 
though l.oudon, ou the authority undoubtedly of Pnrsh, or 
some other botanist, states that it m indigenous to Nova 
Scotia and Newfoundland. Hence Us discovery at this late 
period, in a position where it could seem scarcely possible 
for it to have been introduced accidentally, was a surprise 
to all. 
Whether indigenous or introduced, is a question which 
most concerns botanists. Cultivators will look upou its 
discovery aa a most Important event, for it at once introduces 
an entirely hardy heath to our gardens, aud henceforth it 
should be cultivated by all who would possess one of tho 
most beautiful plants. Interspersed with rhododendrons, 
azaleas, and kalmlas, which flourish in a peaty soil, tho heath 
will add to the elegance of hucIi groups, and render them 
gay at a season when the blooms of the former are gone, 
and their broad green foliage needs the embellishment of 
flowers.— llovey’s Magazine. 
Ornamental Wkkhno Trees, &u.— Will you be so kind an 
to give, through the columns of the Rural, a selection of 
weeping deciduous trees? Also, the same of ornamental- 
leaved trees—say a half a dozen or more of each— such as 
would lie desirable for a lawn. What would be a suitable 
distance apart for a single row of Norway Spruce or Hemlock 
to be planted as a wind-breaker for a young orchard, and 
also with a view to ornament? Would It do to plant them 
alternately in the same row, or would it be belfor to plant all 
of the same kind iu each row?—O. S. C., West Fayette, Sen¬ 
eca Co., .V r., 1861. 
The European Weeping Ash is one of the finest, aud a 
most rapid grower. The Weeping Mountain Ash is a beauti 
ful tree, of rapid hut not so robust growth. The American 
Weeping Willow makes one of the prettiest of small weeping 
trees. The European Weeping Birch and Cut-Leaved Weep¬ 
ing Birch are both elegant treeH, though not showing much 
of the drooping habit until four or five years after planting. 
In addition to the above, the Weeping Snphora, Linden, aud 
Weeping Cherry, are desirable, and there are several varieties 
of Weeping Thorns that make beautiful small lawo trees. 
The best of tho variegated-leaved trees are the Chestnut, 
Ash, Maple, and Saliabnria, A line effect is produced by 
planting with these the Purple-Leaved Beach and Elm, and 
other trees with purple or violet foliage. 
For a screen, we would prefer a double row of Norways, 
planted about twelve feet apart each way. 
Infallible Cure for Dysentery. — Dr. Page, of 
Washington, communicates to the Republican of that 
city the following simple remedy, long known in 
family practice, and which was recently tried in the 
camp of the New York 22d regiment, where there 
were from eighty to one hundred cases daily, and 
with rapid cures in every case: 
Reripe -In ft teacup half full of vinegar, dissolve 
as much salt as it will take up, leaving a little excess 
of salt at the bottom of the cup. Pour boiling water 
npon the solution till the cup is two-thirds or three- 
quarters full. A scum will rise to the surface, which 
must he removed and the solution allowed to cool. 
Dose —Tablespoonful three times a day till relieved. 
The rationale of the operation of this simple med¬ 
icine will readily occur to tho pathologist, and in 
many hundred trials I have never known it to, fail in 
dysentery and protracted diarrhoea. 
Grave Culture. — The uncertaiu maturity of grapes in 
this climate, especially in backward ueisons, has induced me 
to endeavor, by practical experiment, if possible, to obviate 
tho difficulty. To that end, besides goW pruning in summer, 
about the roots of one vine and for llreu or four feet <JU- 
tant 1 have kept the ground well stirred, and frequently, 
during the present summer, half afontteep, and the result is, 
that now (Sept, 12) I ba* e grapes thereon ripening rapidly aud 
nearly ripe, and much in advance of ay own and my neigh 
bor’a without tho advantage of such culture. As I have no 
doubt this marked effect is the result of the treatment as 
stated, I give to others the benefit of rmy experience.—S. N. 
Holmes, Syracuse, N. K, 1861. 
Layering, Ac.— Please tell me the best time for layering 
roses, syrings, grape vines. ka. I bave a few small plants of 
the Ron- of Sharon, raised from seed In a hot-bed. Should 
they b« transplanted this summer; and will they live without 
protection thiough the winter?— A Constant Reader, Man 
Chester, ISi, F., 1861. 
The above did not reach ns in season to render advice for 
layering of any value the present summer. Layering should 
be done as soon as the first growth is made, say iu July. 
Plants of the Althea may be removed either in the autumn 
or spring. If the glass was removed as soon as the weather 
became warm aod settled, and the plants were not too thick, 
they have doubtless made a good strong growth, and will 
endure the winter. It would bo well to give them a slight 
protection of leaves. Hast winter the Altheas suffered much, 
butuHiially they pro*o entirely hardy. 
Prices or Fruit in New York.—T he following, which wo 
cut from the World of the 14th inst., stows the prices of fruit 
in the New York market: 
Apples, choice packed... $ 3.00®$ 4.00 
Apples, River, &c., per bbl.I.. 1 50® 2.50 
Bartlett Pears, per bbl__•... 15.00® 20.00 
Virgalieu Pears, per bbl..... 8.00® 10.1 0 
Seckle Pears, per bbl... 10.00® 14 00 
Cooking Pears, per bbl_f_ 2,00® 3 00 
Plums, per bust.... 4.00® 6.00 
Peaches, common, per basket_1_ 1.25® 2,09 
Peaches. Morris Whites...2.00® 3.00 
Ginger Beer Quickly Made.—A gallon of boiling 
water Is poured over three-quarters of a pound of 
loaf sugar, one ounce of ginger, and the peel of one 
lemon; when milk warm, the juice of the lemon and 
a spoonful of yeast are added. It should be made 
in the evening, and bottled next morning in stone 
bottles, aud the cork tied down with twine. 
Cihllblains. — The Rural will please say to that 
class of its numerous readers, and the world at large, 
who are troubled with ehillblains, that saltpetre dis¬ 
solved in warm water — make it strong—and applied 
with a rag to the parts affected, will cure the chill- 
blainB and no mistake. Try it.— X. Y'. Z. 
Ipomaia Leak)!. — One day, on descending to the base of 
a rocky cliff on one of those low hill, I found the ground 
for some distance iu front of the cliff jovered with that most 
beautiful climber Ipouiiea Learii iu lull bloom. This was 
certainly the finest (lorsl display tuadf by any single plant I 
had yet seen, for not only wa* the urqnnd, for some distance 
from the base of the cliff, studded witfc its large blue flowery, 
but the adjacent shrubbey and herbaceors vegetation wax orna¬ 
mented and festooned in like manner .!-Rotes on the Plants of 
Peru, in Gardeners' Chronicle. 
THE CARNATION AND PICOTEE 
TRANSl-LANTfNG Rohe Busrixs.— Can any of the readers 
of the Rural inform mo when to transplant rose bushes in 
the fall? Ainu, howto proceed when there are no sprouts? 
I have oue while rose bush, aud It bas no sprouts, and 1 would 
like to get some roots from the same bush, if possible.—C- F. 
K., Seneca Falls. iY 1', 1861. 
Unless your rose is grown upon its own roots, the sprouts 
or suckers would be of no value. As it seems to grow upou 
a single stem, you will have to form plants by budding ou 
other varieties. If yon know the name, you can obtain plants 
very cheap at tho nurseries. 
In England the Carnation and Picotee are great 
favorites, particularly the Carnation. They are found 
in the collections of the most celebrated florists, in 
palace grounds, and in cottage gardens. Carnation 
Shows are held in all parts of the country, where 
large prizes are offered, and committees, composed 
of men of talent and renown, discuss the points 
of merit or imperfections in a Carnation with the 
same earnestness, and decide upon its merits with as 
much deliberation, as might be expected of them 
were the fate of nations depending upon their de- 
Stkaw for Braiding Hats. Will the Rural 
allow some of its many readers (if any are disposed 
or can) to inform me which is the best and most 
durable straw for braiding hats, and how it is pre¬ 
pared. They will confer a great favor, and oblige— 
Mrs. Alice A. Dennis, Clarksville, 1861. 
The Horticulturist.— By the September number of the 
Horticulturist we learn that Pktkh B I'kad, favorably known 
as an amateur horUculturixt, and ether of that journal for 
the few past yearn, and Oxouox E, WcQdwaRD, hare become 
editors and proprietors. Mr. Woodwikd, for a year or so, 
bas furnished valuable articles for the horticulturist ou Land¬ 
scape Adornment. C. M. Saxton r*taimi his position as 
publisher. 
Bleaching Woolen Yarn. —Noticing in a late 
issue of the Rural an inquiry how to bleach woolen 
yarn, I send my recipe:—Smoke it in a barrel with 
roll brimstone.— Mary A. C., Clarksville, 1861. 
Autumn Leaves.—W ill some reader of the Rural please 
give 6omo imformation through its columns concerning 
autumn leaves, as to the modus operands for preserving them, 
aud preparing for putting into wreaths, frames, Ax.?—V iola, 
Lorain Co., Ohio, 1861. 
