ss«bms« a« 
“the hush burned with fire and not consumed.” 
A little attention in planting and grouping trees 
and shrubs, whose foliage is known to color well 
in Autumn would be many-fold repayed in the 
added charms of park and yard during Sep¬ 
tember and October. 
The Soft Maple —Acer ntbritm— flings out 
flaming banners before the earliest frost; though 
beautiful, its charms are fleeting, as the leaves 
drop almost Immediately, while the Sugar Maple- 
Acer aaecA/mn um^commonly planted for Bhade, 
often retains its gorgeous drapery two or three 
weeks. One of these trees will afford a new and 
charming spectacle each day; at first, perhaps a 
tuft of scarlet leaves will gleam out lVom the very 
top; the next morning, a twig, far below, will 
flash out in yellow, then, a whole branch will 
wake np all dressed in scarlet, hound and stained 
and spotted with griid and amber; and thus, ever- 
varying but ever beautiful, they return to Mother 
Earth. 
The Stag-horn Sumach —Rhus typhina —is not 
particularly ornamental during summer, but its 
autumnal dress of deep red, and fruit panicles of 
crimson are very fine in color. 
The Mountain Ash retains its green till the 
last of October, and its clustered coral berries 
contrast finely with the delicate foliage. 
Carefully noting those trees and shrubs which 
are thus beautiful in autumn, and grouping them 
tastefully among or near evergreens, we may ob¬ 
tain the most charming pictures of landscape 
gardening. Amxlie Pettit. 
TIP-TOP” PLUM PUDDING, 
Recipe I. From “ M. B.,” Mtamora, Mich.:— 
12 ounces of bread, three days old, soaked in 
sweet milk and beat fine; 12 ounces of fresh 
beef suet, flue; 4 eggs; 12 ounces sugar; 
12 ounces currants; 12 ouncea of raisins; 1 
ounce candied lemon peel chopped fine; nut¬ 
meg to suit the taste. Stir in flour until os thick 
as stirred cake. 1 table-spoonfnll of cream tar¬ 
tar ; 2 teaspoonsfull of soda. This is to be boiled 
in bowls that must be foil. Take a cloth and 
put it over the top of the bowl, and tie It, around 
the bottom, with a Btring; then take the comers 
and pin them together over the top of the bow]. 
The cloth and the bowls must be well buttered. 
Keep on a good boil for two hours; then tarn 
out on a dish and serve up with the following 
sauceBoiling water, thickened with flour; put 
in a lump of butter as large as a hen’s egg; two 
tablespoonfulls of sugar; when cooked, add three 
tablespoonful Is of brandy. 
Recipe2. From Marion, Monrocton, Pa .:—Take 
1 teacnp of rice and two quarts of water; after 
the water has boiled off add 1 quart of milk- 
stirring it often to make it smoother; when 
scalding het add the yolks of 3 eggs, well beaten; 
1 cup seeded raisins and Q tablespoonfulls of 
sugar. Stir the whites to a stiff froth , add 5 
spoonfuils ef sugar and spread over the pudding; 
set it in a moderately warm oven and let it stand 
till slightly browned. 
THE IONA GRAPE 
We have been repeatedly asked what we think 
about this grape about which there 1 b- so much 
noise. We have thought a good deal about it, 
but do not propose to write all we have thought. 
It is doubtless a grape of merit; it certainly is of 
good flavor, good color and attractive, as we 
have seen it on exhibition tables. It is, without 
doubt, worthy of trial, notwithstanding the 
superlatives with which interested parlies have 
pushed it into notice. But we do not sympathize 
at all witti the policy which, without trial, recom¬ 
mends it for general cultivation, when it is 
doubtless true that it has never been adequately 
tested in more than two or throe localities, and. 
those not embracing a great range of latitude. 
There has been considerable sharp practice in 
the, way of advertising this grape. If we ever 
get as high an opinion of it (the grape) as we 
have of the advertising skill of the parties intro¬ 
ducing it to the public, it will be a veiy good 
grape indeed. The unction and abandon with 
which the adjectives glorifying it were used by 
gentlemen who spoke of it at the recent meeting* 
of the American Pomologiea! Society, will long 
be remembered),by disinterested spectators and 
listeners—especially such as can appreciate the 
ludicrous and comic. The management which 
induced Horace Greeley to offer a premium 
for the best grape, secured pre-judgment in 
favor of the Iona in the columns of the Tribune 
before the Committee could consider the ques¬ 
tion, secured the coveted award, and then after 
it hud been heralded throughout the couutry,mag¬ 
nanimously refused to receive the premium, hut 
insisted upon leaving the lists open to any other 
grape, and got this apparent challenge properly 
advertised—we say that such management is, we 
think, far ahead of Barnum, no matter whether 
the grape is good for anything or uot, and com¬ 
mands our open-mouthed admiration. 
Then, having a large stock of vines on hand, 
and having given the public a thort^gn knowl¬ 
edge of the wonderful qnulitffcs of this grape, a 
grand Convention of Ffuit Growers was called at 
Iona. It is asserted, (fend we have not seen it 
denied,) that the names of distinguished men 
were need on the circular of imitation to lure 
the public thither, without their knowledge or 
consent. We do notaBsert that this Is true, but 
it has been so asserted and we have seen no 
denial. At the Convention was a grand auction 
sale of Iona vines. This was really what the 
“Convention ” w.w called for, and culminated in 
the sale of about ten thousand vines for nearly 
or quite as many dollars. 
This is. In brief, the public history of the 
Iona, bo far as it has been written. It does not 
affect the real character of the grape, no matter 
wtmt that may be; bnt if it is a good and valua¬ 
ble grape it is not the best w«y, wo think, of 
helping the public to believe it. There is such 
a thing as being too enthusiastic; and if this 
grape is all its friends claim for it., they have 
injured its reputation, for the time being, by 
their extraordinary efforts to push it, 
JOHNNY CAKE COFFEE 
govtiruttuval ana ejumes 
One cup molasses, and 1 cup of cold water, 
thickened with Indian meal and baked until 
browned through, the same as you brown coffee. 
Put a piece about 3 inches square in the coffee¬ 
pot at night with a little water. Boil in the 
morning, and add 1 tablespoonful of good Java 
coffee and it will make a good dish of coffee for 
a family of six persons. I use the same with the 
addition of the spoonful of eoffee for three or 
four mornings and it is better each time. — Mrs. 
A. V. 0., Albion, Mich. 
Preserving Grapes.— What Is the surest, best and 
cheapeat mode of preserving grapes fresh a long 
time ?—w. 
Indigo en the North.— Inquirer: We know of no 
experiments in the culture of this plant in the North 
era States. Wc do not think it could be cultivated 
here with profit. W T e have seen it asserted, however, 
that there are one or more varieties indigenous in the 
north; but the dye they yield is Inferior. 
cluster and leaf of THE Delaware grape, 
SsnrPTNu Arms Scions and Strawberries.— If any 
of your readers have had experience and success in 
forwarding to this State, by mail, either apple scions 
or strawberry roots, will they please give intormation 
through the 'R;-ral of their’ mode or packing to pre¬ 
serve Them from mold and decay en route / — Cajli- 
PvJKNIA. 
Crackers. —Five cups of flour; 1.J cups of 
water; 4 cup of shortening (lard is best); 1 tea- 
poonful salt; 1 teaspoonful soda; two of cream 
tartar. The flour made from winter wheat is 
always best for crackers. 
Flocr Chocolate. —Take half pint of flour, 
brown it, stirring constantly to keep from burn¬ 
ing. Then wet it thoroughly with cold water, 
pour on 3 quarts of boiling water, let stand tiH it 
begins to boil, then put in half pint of milk. 
Let it stand till it begins to boil again and it is 
ready for the table,— Luta Leland. 
If he docs not he is a more conscientious tree 
peddler than the average. Shall we tell our 
readers that we know of only one Italian poplar, 
and that is commonly called Lombardy poplar. 
But it may suit Jorn Smith’s purposes better to 
call it ItaLian. True, it Is an Italian tree, but 
neither botanists, nor any one else that we know 
of, ever called it anything hut Lombardy. It is 
highly probable that the plain farmer would 
recognize the Lombardy if thut name were given 
and could scarcely be induced to pay Smith $50 
to $00 per thousand for-Vves, nor one-fourth of 
that money for cuttings of it. 
Again, what farmer ever heard of the “equally 
thrifty Silver Abelc ? ” Not cue in one thousand 
would suspect that John Smith was talking of 
the common silver-leaf p-.y^ar that, once planted, 
covers the whole neighborhood with sprouts 
from its roots. John Smith could not sell the 
silver-leaf poplar to farmers at $50 or $60 per 
thousand nor cuttings at one-fourth that price, 
if they had ever seen the tree growing; but he 
mightsellthcm the “ Silver Abelc” provided ho 
could induce them to believe his story. Doubt¬ 
less this John Smith is telling this story to tho 
Suckers with a great deal of innocent frankness; 
and some of them are believing the merits of 
these trees as rapid growers, easily propagated, 
something new in the horticultural world. We 
suppose the White Willow does uot sell as well 
as it did, and some other wood for stockades and 
screens must be brought Into notice. Perhaps 
John Smith thought he would be doing a big 
thing for himself and the prairies if hecould only 
get the Rural to swallow his recommendations. 
We advise our readers to beware of “ Italian 
Poplar” and “Silver Abele” peddle re. The 
trees grow rapidly, will make a stockade or 
screen a* quickly, probably, as the White Willow, 
especially on uplands, but there is no need of 
paying any such prices for them as this John 
Smith would like to fix. 
an addition to the arm,, of one foot, and so on, 
gradually, according to the strength of the vine, 
until the trellis is tilled. 
To give the full history of training, I fear will 
occupy too much space; but I will give it at 
another time if requested. 
With the above treatment, I will insure the 
little Delaware to produce as many pounds of 
grapes to the acre as any other vine. d. c. r. 
Sing Sing, N. Y., 1386. 
Remarks. —The above is from a member of 
the Ann of Ryder A Co., propagators of Grape 
Vines, whose price list of vines for 1SS5 is before 
us. W'e shall hope to hear further from the 
writer. Jnst such plain, practical information is 
what ia wanted. When meu know how to plant 
and take care of vines, without loss and disap 
polntment, they wilt buy them. 
— There are many people who have never 
seen the fruit of the Delaware Grape—perhaps 
some among our readers. For their benefit we 
publish an engraving of a cluster and the leaf of 
this fruit. It is oue of the grapes that cannot be 
too largely planted. 
Rabbits en Orchards.— Illinois Subscriber: We 
know of nothing that can be applied to trees to pre¬ 
vent rabbits molesting them. They are very easily 
trapped in a “ figure four ” trap baited with an apple— 
a sweet one is best. Once caught, they are worth 
something in market, or may be used on your own 
table to save the chickens. They are excellent eating. 
To Save Cabbage Plants —lire H. WiTROf Johns- 
ville, N. Y., saved her cabbage plants from being eaten 
off by worms, by digging holes for the plants and fill¬ 
ing them with a compost made of sods, leached ashes, 
the Bookings of the yard, refuse brine, Ac. The plants 
were set in this com poet, no other earth touching 
them, and there was only a loss of one-half of one per 
cent of the plants set, by w^rms. 
Dutch Cheese a ! Substitute. —In these 
times, when common cheese rules at a very high 
price, the “Dutch Cheese” makes a very good 
substitute, as follows: — Take new loppered 
milk, and put it into a kettle over a very moder¬ 
ate tire, let it heat gradually till the curd is sop- 
era ted from the whey; skim it out, and with the 
hands press out the whey; then add your salt 
and a small piece of bntter, if you can spare it-; 
when these are thoroughly mixed, make it into 
small balls or cakes. To.be eaten soon.—J. 
Self- Emptying Frctt Basket.— Fruit Grower, Os¬ 
wego Co,: The basket yon refer to as having boon 
seen at tbe State Fair is probably that sold by J. Breck 
& Son, Boston, Mass. It la bo constructed that the 
fruit can be lowered In It from the tree and emptied on 
the ground or In barrels with less Injury than by the 
ordinary mode—a section of the basket opening at the 
bottom so as to let the fruit roll out without bruising. 
We thought it a very good contrivance for the fruit 
gatherer. 
THE DELAWARE GRAPE 
Smut )out of Yarn. — I would like to tell 
S. E. Turner how.mother and I take the “ smut” 
out of yarn colored with “ extract of logwood.” 
After taking the* goods from the dye. we dry 
them, then tako'some skimmed milk and warm 
soft water, equaljparts, and wash the yam thor¬ 
oughly in it, rinse in water, and we have not 
been troubled 'with/* smut” since managiug in 
this way.— Melva, Steuben Co., -V. Y., 1S64. 
Eds. Rural New-Yorker : —This grape is 
bard to propagate, because of the hardness and 
firmness of its wood ; and Delaware vines that 
are. not well propagated seldom do well when 
planted. The vines of this variety must bo 
planted in very rich and naturally very dry or 
well underdrained soil. They should be planted 
deep —in dry soils, eight inches; and If planted 
in the spring, place upon their roots bnt two or 
three inches of soil, and lot it remain until mid¬ 
summer, when, from time to time, work the soil 
into the basin until it is entirely filled. This 
shallow covering gives ihu sun a chance to warm 
the soil and quicken the roots to grow aud ma¬ 
ture. before the frost overtakes them; whereas 
had the hole been filled at once, the roots would 
have remained dormant for some, weeks, and 
very likely tho vines would have thrown out 
surface roots and weakened the bottom ones. 
The former are always injured by tbe heavy 
frosts of winter and extreme heat of summer. 
If planted in the fall, a covering of leaves or 
straw should be placed on tho three Inches of 
soil (to make its depth) and the hole filled with 
soil, which is to be removed In the Spring, Just 
as soon as the heavy frosts are over. The vines 
should be cut back to three buds, and but one— 
the lowest—allowed to grow. Tills must be 
kept tied to a small slake and the laterals kept 
pinched, leaving one additional leaf each time of 
pinching. (The laterals arc the side branches 
which grow at the expense of the vine, prevent¬ 
ing it. maturing os fast as when they are moder¬ 
ately cheeked as directed above.) 
A good No. 1 vine will, with tills treatment, 
grow about six feet the first year. lu the fill 
succeeding tho planting, cut the vine back to 
three eyes and grow as before; then it will be 
strong enough to train, Va any form the grower 
may wish. The double horizontal system is the 
best, which requires two arms from the second 
years’ growth. The first, or end vine, on the 
trellis, has but one arm, and that starting hori¬ 
zontally at the height of three feet The second 
in the row has two amis, fifteen to eighteen 
inches from the ground; the third two arms, 
three feet from the ground, and the fourth two 
arms fifteen to eighteen inches from tho ground 
like the second, and so on, alternately. The 
length of these arms should bo governed by 
the strength of the vino. Each vine is calcu¬ 
lated to make eight feet of arms, except the end 
ones, which have but one arm of four feet. Tims 
they arc planted just four feet apart. 
V vine that has made a strong growth, say 
two canes, six feet each, cun be allowed to form 
two arms, eighteen inches each, allowing evni-v 
SCREENS AND STOCKADES ON PRAIRIES. 
Occasionally’, I learn Items of value to many 
of yonr readers. For instance, a general knowl¬ 
edge of what I learned yesterday, put in practice 
would be of immense value to the prairie farmers 
of the West. A ten acre field, including house, 
barn, sbeep-fold and cattle-yard, enclosed by a 
living screen aud stockade, as durable os time, 
aud as efficient as a dense forest, and at half the 
cost of good board fence. 
This screen, barricade, and stockade (as it 
really is) against man, beast, and storms, con¬ 
sists of the rapidly growing and beautiful Italian 
poplar on two sides of the enclosure, and the 
equally thrifty Silver Abele on the other two 
sides, either of which, at five years, will turn 
cattle, break storms, and afford a pleasing shade 
in summer. Trees from four to five feet can 
probably be obtained from nurserymen at $50 to 
$00 per thousand, and cuttings, (which are almost 
as good) at one-fourth these prices. 
If trees are used, they should bo planted in a 
furrow about one foot apart; cuttings should be 
set six inches apart, requiring about 5,000 cut 
tings or 2,500 trees to the mile. Cuttings are 
planted thicker than trees are required, to supply 
missing plants. Cuttings may be planted in the 
garden, in rows twelve Inches apart, so that a 
space of two by ten rods will hold 10,000 cuttings, 
which can be transplanted the nevt year. West¬ 
ern lands being cheap anil a moderate shade on 
prairies desirable, these rapid growing trees will 
supply the cheapest inclosure of fields, and, 
when other materials are desired, the wood in 
this will be worth more than its cost. 
Lots may bo subdivided as fancy may dictate, 
and the plants headed off to uny desired height, 
as ten or fifteen feet. At five years the trees will 
be about six inches in diameter, and at ten years 
they form a perfect stockade of eight to ten iueh 
trees which will equally oppose storms, man and 
beast, J. Smith. 
Egypt, Ill., Nov., 1864. 
Remarks. —This letter is a noticeable one— 
that is why we publish it. It evidently comes to 
us from fen itinerant tree dealer, John Smith 
may be his name and may not. We want our 
readers to look it over carefully. It is a very 
good sample of the way these tree peddle re 
talk. Wo think it highly probable that our cor 
respondent saw tbe barricade, stockade and 
screen he describes — we have seen similar ones 
ourself, But there arc many honest, plain folks 
who will ask about that “Italian Poplar.” “ Why 
thut J a a new kind o’ poplar ain’t it?” we think 
we hear some credulous Sucker say as he listens 
to just such a story from the. Ups of this identical 
John Smith. And will Smith say “ Y es, Sir ? ’’ 
Sumfstif 
DOMESTIC INQUIRIES 
Apple Jelly, —Take half peek sour apples; 
peel and core them,"put^ them in a kettle over a 
brisk fire, with water sufficient to stew thor¬ 
oughly ; strain through a thiyi towel or jelly bag, 
add to each pint of juice oue pint of white sugar; 
boil briskly twenty minutes; flavor with lemon; 
put it away in molds or gloss tumblers while 
hot.—O. L. Stapleton, Clermont Co., Ohio. 
To Prepare Beef to Dry.— Will some of the read¬ 
ers of the Rural please inform a subscriber a good 
way to prepare t>eef to dry ?— Sherman*. 
Milk Yeast.—W ill some contributor to the Rural 
tell how to prepare milk yeast for wheat bread, and 
how to apply it?—w. 
Cleansing Trite —Will you or some of your read¬ 
ers inform me through your paper the best method of 
cleansing and preparing tripe for the table ?—J. M. W., 
Halts Comers, M. I'. 
Corn Starch Pudding.—I would like to inquire of 
some of the numerous Rural readers how to make 
corn starch pudding. I find none in looking through 
four previous volumes. Also, how to make vermicilli 
soup ?—A Lover of the Rural. 
INCREASING LOVE OF NATURE 
For Toothache. «A little horseradish scraped 
and laid on the cerisi of the side affected, will, in 
many cases, it is said, give speedy relief. An¬ 
other wu*is to place a little scraped horseradish 
in the month, or the tooth, and just around the 
gum. It relieves rheumatic pains in the gums and 
face also. The mouth may afterwards be rinsed 
with a little camphorated water, lukewarm. 
It is pleasing to see, everywhere in our country, 
a growing love for the works of nature. In ways 
diverse, almost, as the different characters of 
individuals, ia this love and appreciation shown. 
Amoug the. younger portion of our people it is 
evinced by the manufacture of pretty ornameuts 
from cones, leaves, shells and woody linchens, 
and the collection, lu almost every home, of 
specimens of minerals, corals, shells and sea¬ 
weed. Among older persons, it is shown by the 
increasing frequency of jaunts to the sea side, 
the mountains, lakes aud cataracts of our beloved 
land. Then, again, more atteutlou is given to 
laying out, with beauty aud regularity, parks 
and public aud private gardens and grounds. 
Flowers receive greater core. But a few years 
since, the holly hock, May-rose, and red peony 
were the only flowers found in cottage and farm¬ 
house yards; now, roses of various and beautiful 
hues shed their fragrance oa every passing 
breeze, clamber over cottage roof, twine around 
pillared piazzas, blush among the carls of living 
beauty and gleam, snow-w hite, around the brows 
of the beloved dead. Tulips, that once might 
have been given as a noble’s ransom, flaunt 
gaily iu every garden border. Dahlias, of every 
hue and shade, are becoming common, and num¬ 
berless shrubs, vines and flowers adorn our 
homes and brighten and beautify our lives. 
.More thought is employed iu selecting tine and 
imposing budding sites and arranging and 
grouping foliage about the grounds. Here, trees 
are planted to hide an unpleasant object; there, 
as carefully removed, because they obstruct a 
flue view, and thus, as much beauty as possible 
is secured. Yet we fail in one respect; sufficient 
thought has not been given to autumnal foliage ; 
few have made provision for that glory of the 
leaves, which seems almost to renew, yearly, 
PUMPKIN BUTTER, 
Eds. Rural New-Yorker I noticed in the 
Rural a recipe describing the process of making 
“apple butter,” which no doubt is very good, 
and is applicable to those living in locutions 
where apples are plenty, but those liviug where 
fruit is uot so plenty or where there is none at all, 
arc obliged to resort to something else as a sub¬ 
stitute, and I thought 1 would send you a recipe 
for making “ pumpkin butter ” which is iu reach 
of nearly every one. 
The first process is to prepare the molasses, for 
which hike good ripe pumpkins. Six good sized 
oues are sufficient for two and a half or three 
gallons of sauce. Prepare the pumpkins the 
same as for stewing with the exception of not 
peeling them. Have ready a kettle or boiler, 
into which put the prepared pumpkin with a 
very little water. Stew until tender, strain or 
press through a strong cloth straiuer, then put 
the juice over the tin: to be boiled down to the 
consistency of common molasses, boil slowly 
when nearly done for fear of burning it. 
The next process is to prepare the pumpkin 
for the sauce. Two or three good pumpkins are 
all that are required for the amount of molasses. 
Prepare and stew the same as for pies, stewing 
as low as possible without burning; when done, 
and while warm, add the molasses, spice, cin¬ 
namon, etc., to suit the taste. Dip in earthen or 
stone crocks and keep in a cool place.—A. C. 
La Due, Wayne , TFis. 
Lard for Summer use.— To preserve lard for 
summer use, mother says, try the "leaf lard” 
separately, throwing in a small handful of salt 
while “trying.” Put in a tin or stoue jar and 
keep in a cool, dry place. In this way mother’s 
keeps pure as long as it lasts; and she is sure it 
will keep a year.— Nelly G , Rutland, 17. 
English Christmas Pudding.—Two lbs. su¬ 
perfine flour; 2 lbs. beef suet; 3 lbs. raisins; 
2 lbs. currants; 2 lbs. sugar; 2 dozen eggs; 2 
gill brandy; 2 ounces allspice ; made into a thick 
hatter with new milk. Boil eight hours.—” Old 
Commodore Elliott,” Orleans Q>„ .V. Y. 
Sure Cure for Chilblains.— Dissolve Epsom 
or Glauber salts iu as little water as possible, ap¬ 
ply it to the parts affected, night and morning, 
until it effects a cure, which will be In only two 
or three days.—O. H. F., Mound Oily, Kansas, 
How to keep Sirup from running over 
wu’.n Boiling. —Take sweet cream and drop in 
one drop at a time, wheu it rises; this is sufficient, 
if the sirup is 6weet, and much easier than dip¬ 
ping.—A. E. W. 
To Prevent Black Crocking. — Rinse the 
yam in vinegar and some water, or put some In 
the dye.— Elizabeth A. Crosby. 
