0¥. 16. 
OOEE’S 
ST-IS 
367 t 
STEALING FRUIT. 
A correspondent asks how this practice, so com- . 
non among boys and even men, who should know ^ 
better, is to be corrected. We know of no speedy ( 
remedy. It will reqnire time to correct the evil and , 
educate tire people to respect the rights of the fruit ( 
grower, and to realize that property in fruit or flowers 
is as sacred as any other species of property. The 
difficulty is not, we think, in a disposition to pilfer, 
but is the result of thoughtlessness and ignorance. 
He who grows fruit and understands the value culti¬ 
vators often put upon single specimens, may be 
trusted anywhere in the garden, and nothing of value 
will he touched. The owner may even give him per¬ 
mission to help himself freely, but he knows too much 
to touch rare specimens, while enough can l>e obtained 
of varieties that are abundant. Hut no one wonld 
think of giving such permission to persons ignorant 
of fruit culture. A child that has been brought up in 
a garden may he trusted anywhere, while one who 
has never had this privilege will need constant watch 
ing, or It will do mischief through ignorance and 
thoughtlessness. 
In a country where fruit is abundant, the evil is not 
serious, while ft) a place almost destitute of fruit, the 
apple trees will be stripped of their fruit before 
maturity. Well kept gardens and orchards have a 
tendency to check r rnit stealing. If a garden or 
orchard looks deserted, as if no one cared for it, few 
would feel repugnance at entering and taking a little 
fruit;. t but where everything is kept tidy, showing 
that flic owner takes an interest and a pride in his 
tree?, no one wonld enter without permission, except, 
such desperate characters as would feloniously enter 
the house. A house may stand well cared for for 
twenty years, and no one will injure it; but let it 
remain unoccupied and apparently neglected, and 
every thoughtless boy is ready to throw a stone at the 
windows. 
The only remedy, therefore, that we can suggest, is 
to encourage the cultivation of fruit, and to show to 
every passer-by that we value the products of our 
orchards and gardens. It will be well to obtain all 
necessary laws for protection, and these in some 
cases it may be wise to enforce. At the same time 
we believe that thoughtlessness and Ignorance are 
the cause of most of the difficulty, and not a deliber¬ 
ate intent to trespass upon the rights of Others. As 
the first step in the remedy for this crying evil, we 
would have all parents and teachers impress the fact 
upon the minds of those under their charge that limit 
stealing is stealing as much as the stealing of money, 
or any other article. 
Where fruit is the most scarce, fruit thieves are the 
most plenty, hoys like fruit, and unless they can get 
it at home, they urc strongly tempted to get it else¬ 
where. Those parents who pray daily, “ deliver us 
from temptation,” should take pains to deliver their 
children from this great temptation to Bin by provid¬ 
ing them plenty of good fruit at home. Wo have 
thought that some parents calculate on having their 
boys steal what fruit they ueed, as they make not the 
least effort to supply this want, although possessing 
every facility. If every one who has the ground 
would plant fruit trees, our orchards and gardens 
a ivei. .requentiy visiwo uy thievish Doys. 
Then learn the boy» to plant and cultivate trees for 
themselves, and when they learn the care that is 
required to grow fruit, they will not be apt to trespass 
upon their neighbors; besides, it will identify them 
with the suffering class—the fruit cultivators. 
The fruit stealing of Europe is of a character 
entirely different. There persons take not ft little for 
consumption, but for sale, the same as they wonld 
rob a store. In England, almost every respectable 
fruit garden is surroundefl with high walls or fences, 
capped with iron spikes, and in addition to this, con¬ 
spicuously posted at every corner may be seen a notice 
that " all trespassers unit he prosecuted according to 
law," or ofteaer, that “steel traps and spring guns", 
are set in the grounds for ^he especial benefit of all 
fruit stealers. 
a little acid will not make a grape of high quality. 
It requires but a small quantity of sugar to sweeten a 
glass of water, but add to it the juice of lemon, and 
it will take a considerable quantity to make it sweet. 
Our old acquaintance, the Isabella grape, is thought 
to be in some localities a very fine fruit-and doubtless 
it is, for there is, perhaps, no native variety that is so 
much affected by soil or location as this, or one that 
exhibits so wide a difference in quality. Therefore it 
is not strange that there should be such diverse 
opinions in regard to it; but in its greatest perfection 
it possesses tartaric acid and sugar only in very small 
quantities. So weak is its juice that no drinkable 
wine can be made from it in this section of the 
country, without the addition of some foreign sub¬ 
stance, and then it is no longer wine, but cordial, 
liquor, or whatever name fancy may apply to it. 
When we taste of ft fruit for the purpose of learning 
its goodness, it should be with a desire of knowing 
what ita qualities are, if any, that would entitle It to 
he placed in the list of good varieties. The question 
to he decided is, does it possess an abundance of sac¬ 
charine matter? or does that sweetness which pleases 
the palate for the moment appear to be there because 
there is no acid or other ingredient to neutralize it? 
We fear that this is the case with many of our sweet 
grapes; and that’ is the reason why they cloy the 
appetite hut do not satisfy. If a fruit tastes sour, it 
is not always because it possesses but little sugar, but 
it is, in some instances, because .the acid predomi¬ 
nates. We cannot better illustrate this point than by 
referring to the Isabella and Catawba grapes, as we 
find them in their most perfect state in this vicinity. 
The Catawba will, as a general thing, be pro¬ 
nounced the most acid; yet when the juice is 
expressed, it will show by the aaoeharometer, or by 
distillation, to contain fifty per cent, more sugar than 
the Isabella. And further, it contains more tartaric 
acid, and it will make wine, which the Isabella will 
not do; for it is so deficient in both tartaric acid and 
sugar, that ita juice undergoes the acetic fermenta¬ 
tion, and soon changes to vinegar, instead of remain¬ 
ing wine. These principles exist in all of the varie¬ 
ties of the grape, (as well as in other fruits,) and we 
should endeavor to guard against being deceived 
when tasting of a new variety. If it possesses any 
strong distinctive odor or taste, it will not become a 
general favorite. The peculiar odor of the wild Fox 
grape, or the sweet sickishness of Can by's August, 
would, if good in other respects, prevent them from 
being generally admired. Instead of a distinctive 
ta8te, there should be a gcncral;jharruonIzing of the 
many qualities. 
The potato, when cooked, baB the least taste of auy 
of the cultivated vegetables; yet it Is the greatest 
favorite, and the most valuable to mankind. Wheat 
has the least distinctive taste of all the cereals; yet it 
is the most generally admired, and by all people of 
every civilized nation. 
That we have a few native grapes that approach a 
perfection of qualities in their fruit, no one who has 
investigated the subject will doubt; but we need more 
of them, and it is indispensable to the future well¬ 
being of pomology that the best and most perfect, 
varieties should be widely disseminated, so that the 
tastes of the people may be educated and brought up 
to as high a standard as possible. 
Let a person once fully enjoy an abundance or a 
high-flavored fruit, and the desire for poor, weak- 
uavoieu v m lo'.trs win oo lo rev ex gone. 
Brooklyn, (L. I.,) N. Y., 18(51. A. 8. Fullkr. 
than usual, owing probably to their late start in the 
spring. I should have deferred the operation until ’ 
July, and retarded my scions by keeping them in an 1 
ice-house. I am fully convinced that the bleeding 
of the stalk when grafted, will prevent it, in every 
instance, from uniting with the scion. In my , 
opinion, there are two periods of lime In which the 
grafting of the vine, if the operation is carefully i 
performed and the eireqmstances favorable, may be 
done with good success—March and July. But if 
done in March, the vines should he taken up, as this 
prevents bleeding, and put in pots or boxes filled 
with fine earth, and placed in a hot house or warm 
room; because success in grape-grafting depends 
very much upon a quick start, which can only ho 
attained by forcing. 
I have discovered that the Delaware makes a more 
vigorous growth when grafted into the Isabella, than 
it does upon its own roots. I have a flourishing 
Delaware vine which was grafted into an Isabella, 
that is as vigorous and thrifty as any Isabella I 
have seen, and it is only the second summer’s 
growth, and was grafted on a very small root. The 
Isabella is one of the best rooted grapes we have. 
I think the fruit of the Delaware, when grown upon 
the roots of the Isabella, will bo finer and larger, 
though perhaps a little later, than when growu upon 
its own roots. S. Fokshay. 
Pena Yan, N. Y., 1861. 
- » I » »-»- 
AMERICAN GRAPES. 
F.ns. Rural New-Yorker: — A few years ago 1 
should have objected very strongly to your remarks 
on American and Foreign grapes, in ft reocut num¬ 
ber of the It URAL, but there ha3 been such an 
improvement of late in the fruit, and perhaps some 
in my taste, that I do not know bnt It is now true 
that the mass of people will, prefer native to foreign 
sorts, taking into consideration the difference in cost. 
T was brought up where 1 could obtain plenty of 
Swcetwftters and Black Hambnrgs, Ac., and iu 1833 
first saw a native American grape. Happening to be 
taking ft look at the New York markets in that year, 
T saw some strange yet rather tine looking grapes 
offered for sale, and purchased a bunch which I 
undertook to cat, hut the first berry had the same 
effect as a dose of epicac. ] suppose it was a regular 
fox. It was for years after that before I dared touch 
a native grape again, and even now when J eat a 
grape with a little too much of the foxy character, 
there is a strange revolting of the stomach. 
The now American gTftpes, however, like the Dela¬ 
ware, and the Diana where it ripens, arc not to he 
despised. Indeed, it will take but a little further 
progress before we shall be able to rival the choicest 
of foreign sorts. But, let us utterly condemn all 
attempts to impose upon the people worthless varie¬ 
ties with new and largo names. The Delaware is as 
hardy as the hardiest, early, and productive, and no 
grape of Inferior quality should receive a particle of 
favor at tho hands of horticulturists. 
Some who are cultivating poor grapes that every¬ 
body knows to bo unfit for tho table, are pretending 
that they aro valuable for wine. This Is not ho. A 
grape must have plenty of sugar and a good flavor to 
be fit for wine. It may be somewhat acid, bnt with 
this acid must bo a large amount of sugar. 
ViWITOH. 
Transplanting Bkkts.—L ast spring I sowed a bed of 
beets and they camp up very thick, and also a bed of pars¬ 
nips, but the seed was poor and failed to come up. 1 thought 
t would transplant a portion of the beets to the parsnip bed, 
and did so when they were about the size of a man’s linger. 
At first I thought I should have my pains for nothing, for the 
tops wilted and dried up, but I watered them thoroughly 
and now they are among the largest in the garden — *ome 
sis iuches in diameter Beets and other roots should not 
stand less than five inches apart to secure a good growth, 
and I think at this distance they would yield more per aero 
than if thicker.— D. C. 0., Sheridan, A’, Y., Oct-, 1861. 
A Nkw Gigantic Lilac — In the last number of the Store 1 
dn; Serrex, M. Van HOtJTTB illustrates »nd describes a Lilac 
of prodigious size According to the plate the huge and | 
massive bunches are eleven inches long, or a most brilliant 
violet purple color, and they are still more remarkable for 
the firm texture and the rounded form of the blossoms’ 
The London Gardeners' Chronicle, says: “It must throw a 
llorist into ecstacies when ho Amis that those 1 properties of 
dowers’ in which she so much delights, are Hummed at last 
by the intractable Lilac. The name conferred upon this 
wouder is Dr. Lindlky. It was raised by a M. Dakiuont, 
and is beuevolenlly offered to the public from this present 
autumn.” _ 
Cost os Bkauty, — There are persons who think that a 
home cannot be beautiful without a considerable outlay of 
money. Such people are in error. It costs little to have a 
neat flower garden, anil to snrround’yonr dwelling with those 
simple beauties winch delight the eye for more than expen 
Hive objects. Nature delights In beauty. Shu loves to 
brighten the landscape and make it agreeable to the eye. 
She hangs ivy around the ruin, and over a slump of the 
withered tree twines the graceful vino. A thousand arts she 
practices to animate the sense and please the mind. Follow 
her example, and do for yourself what she is always laboring 
to do for you. ____ 
Huso at Hamburg Crack.— A bunch from Mr. Bright, 
weighing two pounds, cut from a plant fifteen months old, 
from the eye. It is not so good in quality as the old Muscat 
or Alexandria, but is such a lino setter, and of so large ft size 
and beautiful appearance, that we expect it to become ft 
standard variety for cold viueries.— Gardener's Monthly. 
Protecting Wall Flowers. — The editor of the Garden¬ 
er's Monthly says a friend protects Wall-Flowers through the 
winter by bending down the plants and covering them with 
soil. This is a very simple method, and if effectual, it will 
encourage the growth of this beautiful (lower. 
Larok Bums. Seth Luelling, of “Milwaukee Nursery,” 
placed ou our table specimens of Peach Plums grown on a 
tree two years from the graft. Three of tho plums weighed 
a small fraction less than half a pound, the largest being 
Seven Inches in circumference.— Oregon Parmer. 
Public Park in Kansas.— The City Council of Lawrence 
has made arrangements with Norman Allen, Esq., of that 
city, for a Public Park. He is to enter into bonds to give It 
up complete to the city in ten years. 
fmiuivtf.s and 
Potatoes Growing o.v the Haulm — Can you inform a 
reader of your paper if there has ever been an Instance or 
potatoes growing on the vines before this fall? I bav« found 
potatoes large enough to eat growing ou tlin ‘tops 1 
picked about four quarts of them and have saved them to 
plant.— A. P. Cask, Neversink, Suit. Co., IV. Y-, 1861. 
HERBACEOUS GRAFTING. 
4 tO'JV-'Kl 
V'.l 
i 
L^^§| jllg 
I - -Sri - *1-. . JV 3 
L A *„*V'r‘r ' - 
rjk v.v ' 
We give a spirited engraving from an English Hor¬ 
ticultural Journal, showing the difficulties that some¬ 
times attend fruit stealing in that country. With the 
bull in the field, the watch dogs In she yard, the 
water in the pond, the steel traps in the garden, and 
the spikes on the fence, the transgressor seems sur¬ 
rounded with difficulties. We wish that every fruit 
stealer would find himself in such a dilemma. 
THE QUALITIES OF FRUITS. 
Eds. Eural New-Yorker:— Each great family 
into which our fruits are divided, possesses charac¬ 
teristics belonging almost exclusively to themselves. 
Different acids predominate in fruits, as, for instance, 
the malic in the apple, tartaric in the grape, citric 
in the lemon, and so ou through the catalogue. 
Athough it is not positively necessary that we 
should know the names of these acids, or the other 
ingredients which go to make up that peculiarity 
which we term a good quality, it becomes impor¬ 
tant, in the present advanced state of fruit culture, 
that we should know the peculiarities of each class, 
so that we may speak nttdcrstftndingly of a variety, 
and pladfe it in its proper position. When a variety 
is called good, or very good, are we to understand by 
these terms that it has a particular taste or odor 
which i s agreeable to a few or many? or is it because 
it possesses a richness of flavor, or a body that is not 
to be found in ordinary varieties of the same family? 
To better illustrate this point, let us examine the 
grape, the most important ingredients of which are 
sugar, gluliit, and tartaric acid. Nojv it must be 
apparent to every one, that if these ingredients are 
abundant in the fruit, it certainly mast be richer, and 
of a higher qrality, than if there was a deficiency. 
If we wish to nvike a good glass of lemonade, we use 
plenty of sugar hud lemon, for a little of each will 
not do it So it ih with the grape; a little sugar and 
Tina mode of grafting (the grrjfe herbacee of the 
French) was known and practiced in the time of the 
renaisance; it was then forgotten or lost, and after¬ 
ward, in the beginning of tho present ceutury, re-dis¬ 
covered by Baron Tschnody, and by him made publio. 
This mode of grafting belongs to the section of 
cleft grafting, the only difference between this and 
cleft grafting consisting in the one being performed 
on hard wood anil the other on young or soft wood. 
In the spring, ub booh as the young shoots have made 
about two-thirds of their growth, and can be broken 
like a piece of glass, is the time to perform the oper¬ 
ation. The top of the plant to be grafted must bo 
broken, not cut; this indicates just where the part of 
the shoot is fit to he grafted. In alternate leafed 
plants, the stock should bo split, about one inch 
below the third leaf; the graft must be cut in the 
shape of a wedge, and the top of the cut put just 
opposite the second leaf, and tied carefully with a 
piece of bast matting. A cone of paper is then put 
over the whole to protect the graft from the suu and 
rain. If the plants operated on are in pots, it will be 
best to put them in a frame, well sheltered from the 
sun. In about two weeks the papers should be 
opened at the top, and from time to time light and 
air admitted, to harden them off gradually. The 
papers may be taken away immediately al ter the liga¬ 
tures are loosened, and the two portions of the stock 
above the graft severed at once. 
In this way Tomatoes have been grafted upon Pota¬ 
toes, Melons upon Cucumbers, Globe Artichoke upon 
Cardnus lauceolatus, etc. I have myself grafted 
many thousands of hardy Azaleas upon Azalea Pon- 
tica with perfect success. All the Pines can be 
grafted in this way with wondcrl'nl success. M. 
Boisdivers, late conscrvateur of the forest of Fon¬ 
tainebleau, had many thousand Pine trees grafted 
every year iu this way. The soil of the forest is a 
very poor one, consisting in great part of white sand, 
in which only a few dwarf trees and heath grow. 
The only kind »f pine that will succeed in such a 
place is the Pimm sylvestris; all the other kinds, 
more valuable for their timber, can not be raised, in 
consequence of the aridity of the soil. Attempts 
made by him to graft the more useful kinds on the 
Pinus sylvestris were eminently successful.— Ouarlks 
More in Horticulturist. 
GRAFTING THE VINE, AGAIN. 
Eds. Rural New-Yorker: —I purpose to give yon 
a little of my experience in “grafting the vine.” 
Last spring I took some well-rooted Isabella cuttings 
of the previous summer’s growth, splice grafted 
them with scions of the Diana, placed them in 
boxes filled with earth, and set them in a warm 
room. They all soon came on finely, and have made 
a good growth this season. This was done about 
the first of March. I also grafted some vines about 
the middle of June; and of a dozen grafts set, only 
two have grown. The circumstances under which 
the operation was performed, were not at ull favor¬ 
able. The scions had started considerably, and tho 
stalks into which they were inserted bled excessively, 
except two wild vines, in which the scions readily 
took, and these have made a large and vigorous 
growth. T grafted a very thrifty vine of the Northern 
Muscadine, which was in full bloorn at the time, but 
it bled 80 copiously that the grafts could not take. 
This vine evidently bled several gallons. The flow 
of sap continued longer in grape vines this season 
Fruit Growing in Iowa.— Ah western orchardists obtain 
more experience, they Uud the soil and climate fur better 
adapted to fruit growing than many were at first disponed to 
believe. First failures are always discouraging, and reports 
of ill-luck travel rapidly, W. 0. Clark, of Monroe county, 
Iowa, gives iu the Northwestern Parmer the following account 
of lii« success at orcharding: 
“ From every quarter we hear tho sad tale reiterated, that 
the past few winters have played great Uuvoo among the 
orchard trees. This has not beeu the case with tny trees, not 
one has died, and 1 have them planted three, six, and nine 
years. A few trees 1 set out three yours ago, were cut uff at 
the root by gophers, but uone by severity of the winters I 
am fully of the opinion that my of tho seasons just passed 
would not destroy any of our trees, did we cultivate them ns 
we ought—finish np the cultivation early — prior to the 
middle of July; after this time cease all cultivation, anti let 
the growth check up, and wood ripen. There seema to be no 
crop so well adapted to do this as Indian eorn. This requires 
to be cultivated early, thoroughly, and liuished up early iu 
July, if not before. 
“ Many persons who plant trees are inexperienced, aud fail 
from want of knowledge. Some are careless, and heedless, 
and fail from neglect. One tenda his trees for a few years 
pretty well, and then concludes he must sow the orchard to 
small grain, or perhaps seed* it down to Timothy and Red 
Top, or, leaves it to take care of itself. Wherever this is 
done, the trees soon begin to look puny and sickly, and 
dwindle and die. The owner then concludes this Is no fruit 
country. 
“ I have never seen better trees, nor better apples, than X 
grow, and 1 have been iu moat of the Northern States. True, 
there are some varieties of the apple that seem better 
adapted to our soil and climate than others, and some varie- 
tiea that do not come up to that standard of excellence here, 
that their reputation abroad wonld seem to warrant; while 
others even do belter. I insist, that every farmer should 
plant fruit trees. If he cannot plant a hundred, plant what 
he can, but never plant a tree unless you intend to take good 
care of it. It requires but little time to take care of a 
hundred trees, after they are set out. A short time in the 
orchard occasionally, before breakfast, is no 1mm of time. 
Trimming should be done often, and when the limbs are 
small, that they may heal quick. 1 alwaya carry a sharp 
knife in my pocket, and I always trim my trees at any time 
when the shape of the top Beema to require it.” 
Oar 
WM 
la 1S69 we had potatoes growing on the haulm, and pub¬ 
lished an engraving of a branch with the tubers attached, in 
the Rural of August. 6th, of that year. We have since pro¬ 
duced the same result on several occasions, and give an 
engraving showing the potatoes as they grow on the stem. 
The leaf buds of the branches are changed to tubers, and in 
one it will he seen the change is only partial, for the leaves 
and tubers are growing together. We have known many 
cases of the kind the present summer, and noticed similar 
accounts in the papers. 
Planting Orchards — I.ooust Seeds.— Please state in the 
Rural the best season to set out an orchard, and how much 
to trim the trees. Also, how to prepare Yellow Locust Seed 
o. ...» __ __ i. - ..it., , to plant, and at what time to plant the same.— Gilbert 
Sinole AND Holblk I INK8.—It is stated in the Journal of y iudcUn, Mo., Oct. 2H, 1861 
the Paris Horticultural Society that an Italian cultivator, ... , 
... .. . If we had the trees, wn would plant out the orchard at 
Signor Rigamouti, h&a discovered howto diHtinguish douhle 1 . 
, • , , ,, .... once, but it will be too late to procure them for fall planting, 
from single pinks in the seedling state. It appears that this ’ ’ „ 
„ ... , - . You hail better mako voor arrangements for trees as soon as 
gentleman is a great grower of thiB cbtu of florist*.' flowers, 3 6 
, , ,, ,, .. ... „ convenient, ami put them out as early in tue spring as possi 
and he seldom raised more than 50 or 60 double sorts out of 3 . ‘ ‘ 
. g. iU . „ ...^ x, , .v c i- » at Me. Prune buck tlifc prvtty close, especially it thw root* 
1,500 or 2,000 aeedliDgg; the coufcenueuce of which the 
sacrifice or time and money to little purpose. Two years ar « Kma11 '* r ra " 0 *T ’ but on Bus pomt we can give no 
ago, looking over his bed of seedlings, be remarked that rule. A little experience and good judgment .s the 
some had three leaves in a . ing, while tbs rest as usual hud be8t * nlde ’ A " B °° i n P™® 0 " ^ ^ X ** m ‘ Q 
... . , , ' - i i i . t > boxGB of moi*t Hand ami allow them to remain out of-aoors* 
but two. The three leaved plant* were marked and watched. , . , . ... 
Tir . .. , , , t i v i /i exposed to thawing and freezing, and plant in the enring. 
When •they bloomed, every onu had u /ood douhle flower, y 
. ,, . Some raine plant* in a hot-bed aud transplant when about 
while all the others were single, or. in a few instances, .... . . .. 
sernI double. This mark Signor Rigan,onti looks upon as tw0 iuCbe " ,a be ' ght Th ‘ B ’ pre8Um °’ 18 tbe m ° st Wtam 
Infallible. metb0d ’ 
Nor is this all. He remarked the same peculiarity in his Hawthorn Skkds and Plants.-C an you or Home of the 
seedlings of Primula sinensis. Some had three leaves in a numerous .subscribers of the Rural New Yorker inform me 
ring, others two: most had the leaven standing one over tho through .t-i columns where Hawthorn seed can be obtained, 
,. , . . and at wliat price. I wish l« know the best method of culti- 
othcr, as usual. Tlu-.e were divided ato three sets, and vntinjg it, the best lime l'or planting, and the best time for 
other, as usual. These were divided into three sots, and 
when they flowered, the Amt lot were all doable, the second 
semi-double, the third single. 
This curious observation, if confirmed by others, would 
seem to show that that tendency to alter the usual arrange 
meat of organs, which results in the production of double 
flowers, is an inherent constitutional peculiarity pervading 
the system from the very first, and not a mere local disar¬ 
rangement, as it may have seemed at first sight to be. 
The Ari-LK Cftot' in Wayne. — The Lyons Republican is 
informed by buyers of apples In Wayne county, that the 
apple crop for 1861, although larger than was anticipated, is 
not more than half of last year’s yield. The high prices 
offered this year, however, will bring out nearly tbo entire 
crop, so that the shipments will amount to perhaps two- 
thirds of those of last year. Buyers arc now paying $1.50 to 
$1.75 ]3er barrel for apples. 
trimming. Perhaps tfan gentleman that wrote iu the Rural 
of October 6th, upon the growing of Hawthorn fences, can 
give the information wanted. How high will tbe Hawthorn 
grow? Will It shade so ax to be injurious to meadows or 
crops? —It. N. Kennedy, Luzerne Co., Pa- Oct. 20, 1861. 
We cannot say where Hawthorn seed can be obtained, nor 
the price. There has beeu no demand, and but little seed 
has been growu, less saved, and none imported. The better 
way would be to obtain plants, as It requires some skill and 
time to grow them. The Hawthorn makes a small tree some 
fifteen or eighteen feet iu height wh«n set out singly, but a 
hedge should be kept down to five or six feet. 
Plant von Name.— Please oblige me with the name of 
the inclosed shrub, through the Rural,— Geo. S. Conover, 
West Payette, Seneca Co., N. Y., Nov., 1861. 
Symphoricarpus vulgaris, sometimes called Indian Currant 
and Coral Berry. 
USE OF SWEET APPLES. 
_ l 
A sweet apple, sound and fair, has a deal of 
sugar or saccharine in its composition. It is, there¬ 
fore, nutritious; for sweet apples, raw, will fat eattlo, 
horses, pigs, sheep and poultry. Cooked sweet apples 
will “fat” children, and make grown people fieshy — 
“fat” not being a polite word as applied to grown 
persons. 
Children being more of the animal than “grown 
folks,” we are not so fastidious in their clasHifleation. 
But to tho matter in question. In every good farm¬ 
er’s house who has an orchard, baked sweet applca 
are an “institution” iu their season. Everybody, 
from the toddling baby holding up by its father’s 
knee—children are decidedly a household commodity 
—away back to “our revered grandmother” in her 
rocking chair, loves them. 
No sweet-meat smotbored in sugar is half so good; 
no aronta of dissolved confectionery iH half so simple 
as the soft, pulpy flesh of a well baked apple, of the 
right kind. It Is good iu milk, with bread. It ia 
good on your plate, with breakfast, dinner or supper 
—wo don’t “take tea” at our house. It is good 
everyway—“vehemeutly good,” as an enthusiastic 
friend of ours once said of tomatoes. 
♦ ■ ♦ ■ <- 
Ct T off the Back Lkos of Yomt Chairs.—I will 
tell you a secret worth knowing. A thousand things 
not worth half so much have been patented and 
elevated Into a business. It Is this: If yon cut off 
tbo back legs of yonr chairs, so that the baek part 
of tbe seat shall be two Inches lower than tho front 
part, it will greatly relieve the fatigue of sitting, and 
keep your spittc in much better shape. The principal 
fatigue in sitting comes from your sliding forward, 
and thus straining the ligaments and muscles in tho 
small of tho hack. The expedient I have advised 
will obviate this tendency, and, as 1 have suggested, 
add greatly to the comfort ami healthfnlness of tiio 
sitting position. Tho front edge of a chair should 
not be more than fifteen inches high, for the average 
man, nor more than fourteen for tho average woman. 
The average chair is now seventeen inches high for 
all, which no amount of slanting in the scat can 
make comfortable.— Lewis 1 Gymnasium. 
Apple Jelly.— In No. J7, present, volume, of the 
Rural, C., of Glendale, Ohio, inquires for a recipe 
for making Apple Jelly. As somebody hasn’t answer- 
t ed it, T send yon the following, which is “tip top”: 
Tako sour apples of the best quality and flavor; cut 
them in quarters, or slices, and stew till soft; then 
strain out the juice, being careful that none of the 
pulp goes through the strainer. Boil this juice to 
the consistence of molasses, then weigh it, and add 
^ as many (pounds of crushed white sugar, stirring it 
i constantly till the sugar is dissolved; add one ounce 
J of extract of lemon to every twenty pounds of jelly, 
and when cold set away in close jars. It will keep 
for years, and is about as much superior to currant 
jelly as you can imagine.—II. H. Rivknburo, Tomp- 
kinsvitle, Pa., 1861. 
Onion Sai.au. —Deal, wash and slice the onions 
thin; cover with water, net them on the stove, and 
lot them Unit nViout, ilvo minutes: Crain off t.be hot 
water, and rinse them with cold; drain It oil' well, 
salt and sweeten your vinegar to suit the taste; pour 
it over the onions, and the dish Is ready for the 
table. If any one doubts their being good, let them 
try it. If any one wishes to prepare enough to last 
a week or ten days after they are prepared as above, 
let them boil four or five minnteB in the vinegar. 
Remarks.- Those who are lathe habit of shedding 
tears while pealing onions, may find an antidote by 
keeping them immersed, or dipping frequently in 
warm water; rubbing the hands well with a ripe 
tomato, takes off the stain and odor; so do not get 
discouraged, sister cooks. New England Farmer. 
To Clean Prints. — Fasten the paper to a board 
with button drawing pins, then wash it with water in 
which is dissolved an ounce of carbonate of am¬ 
monia to every pint of water. Employ a camel’s 
hair brush. Then rinse the paper well with fresh 
water. When dry repeat the process with tho other 
side of tho paper. Wet the paper with water made 
sour with white vinegar. Finally, wet the paper 
with water containing a little bleaching powder, and 
rinse with clean water. Dry it by exposure to the 
air and snn. It will become white except where 
printed. .Stiffen tbe paper with parchment size.— 
Septimus Piesse. 
--V • ♦ « -*•- 
Icsn Grates. — Take large close bunches of fine 
ripe thin-skinned grapes, and remove any that are 
imperfect. Tie a string in a loop to the top of the 
stem. Strain Into a deep dish a sufficient quantity of 
white of egg. Dip tjio bnnehos of grapes into it, 
immersing thorn thoroughly. Then drain them, and 
roll them about in a flat dish of finely powdered loaf- 
sugar till they are completely coated with it, using 
your fingers to spread the sugar into the hollows 
between the grapes. Hang np the bunches by the 
strings till the icing is entirely dry. They should he 
dried in a warm place. Rend them to the supper- 
table at a party, on glass dishes. 
To Soften Old Duttv.— In removing oh! broken 
panes from a window, it is generally very difficult to 
get off the hard, dry putty, that sticks round the glass 
and its frame. An exchange says: Dip a small brush 
t in nitric or muratic acid,— to he obtained at the 
druggist’s, and go over the putty with it. Let it rest 
1 a while, and it will soon become so soft that yon can 
| remove it with ease. 
Cleaning Window Shades. —Now that the flies 
’ are gone, will some reader of the Rural give a 
t method by which transparent window shades may be 
» cleaned, and confer a favor on— E. M. K., Franklin 
Square, N. Y. 
- - 4 > # < <-— 
Coloring Furs.—T ho ladies of this place would 
- ho much obliged for a recipe to color furs a dark 
p brown or black. — I. 8., Wolf Creek, Mich., 1861. 
. -- 
Cleaning White Fur,—W ill some of the lady 
c Ruraliats tell me how to clean white furs, and oblige 
— A Subscriber, Unite des Marts, Wis., 1861. 
r _ 
[special notice.] 
j To Preserve yook Husband’s Temper. — Ladies, if yon 
8 would always have your husbands come home to their meals 
a in good humor, use only B. B. Ha Land & Co.'s Chemical 
Saleratus, and then you will be enabled at all times to place 
before them perfectly light, nutritious, aud nealtliy bread, 
q- biscuit, Ac. If you doubt it, get a paper and try it. It is 
i, manufactured and for sale by the proprietors, at Kairport, 
Monroe County, N. Y.. and for sale by all responsible whole- 
it sale dealers in Rochester, Buffalo, Cleveland, Toledo, Detroit, 
Chicago, Milwaukee, Grand Rapids, &c., &c. 
