9 
HOftTKGULTUBIX 
WESTERN N. Y. FRUIT GROWERS’ SOCIETY. 
Tenth Annual Meeting, Jan. '£■%. 1S65. 
President Barry called the Society to order 
at 11 o’clock A. M. the 24th day of January. Ou 
taking the chair the President said: We will 
now open the meeting of this Society on its 
tenth anniversary. It is now ten years since 
this Society was organized. The ohject of its 
organization woe the advancement of Pomology. 
During the time this society hab been in existence 
it has done great good. It has held three meet¬ 
ings each year, except such years as the 
American Pomologieal Society has held its bien¬ 
nial meetings with us. At the time the wheat 
crop failed so generally in Western New York, 
farmers were asking what they should cultivate. 
This Society suggested fruit culture, and directed, 
by its action, the attention of farmers in this 
chanuel. And thus was the cultivation of fruits 
in Western New York extended and improved. 
This locality has been found to be adapted to the 
growth of all the hardy froits. This Society euu 
still do a great deal of good. Our work is not 
done. It should be our effort to protect the 
public from deception in regard to new fruits — 
so called. We must dispense reliable information 
on this subject.! ' Grnpe culture is exciting groat 
attention. In Western New York we can not 
only grow grapes that shall be palatable as a 
dessert, but it has been established that we can 
grow wine grapes. There is one department of 
Horticulture to which we have not given suf¬ 
ficient attention in our discussions. The culti¬ 
vation of fruits under glass should receive 
consideration by this Society. 
After congratulating the Society upon its posi¬ 
tion, condition and prospects, the President 
announced the Committee on Nominations and 
Programme. He also announced to the Society 
the death of Electus Boardman, a pioneer in 
horticulture iu Western New York. On motion 
a committee, consisting of J. Frost, H. N. 
Langwoutuy and C. W. Seelye, was appointed 
bottom of the jars to absorb the moisture. We 
seal up tight, and keep them in this way until 
the succeeding July, when they will come out of 
the jars with the stems green, bloom on the 
fruit, and flavor as perfect as when put up. We 
seal the jars when we pack them with anything 
which will keep them air tight, then set in as cool 
a room as wc have in the house. When it gets 
cold so that they arc likely to freeze put iu a 
cool cellar. But this is expensive comparatively, 
and unnecessary when the lruit is only to be 
kept for winter use. We pick into boxes, take 
directly to the grape house, and store in the 
racks until it is uecessary to remove them on ac¬ 
count of frost. Then we pick them over, pack 
in boxes between layers of clean dry straw, and 
store in a eoul place. In this way we keep Ca- 
tawbas, Isabellas and Dianas until April without 
difficulty. Have never succeeded in keeping 
Delawares. They are like fall apples — you can 
uot keep them. 
Spence.—I find no difficulty in keeping Cn- 
tawbas all winter by storing in boxes and 
keepiug in a cool room. I think they can he 
kept all winter by putting up in small boxes. 
They should be kept in a cool equable tempera¬ 
ture, and not handled much. They can be kept 
still longer, however, by packing in jars and ex¬ 
cluding the air as before described. 
Ellwanger.—I have never succcededlu keep¬ 
ing grapes until this year. They were packed 
into boxes that would hold twelve and twenty- 
four pounds, and put in a bum where they were 
kept until the cold nights came when these boxes 
were wrapped in cloth and packed in larger 
boxes with about afoot in thickness of dry leaves 
around them. They come out now, perfectly 
fresh and of good flavor. In this way keep Ca¬ 
tawba, Isabella, Diaua, and Rebecca. We had 
the To Kalon (the reporter uaderstood) until 
the first of January, kept in this way. I wrapped 
each bunch of Delawares in tissue paper and 
packed in boxes like the rest, and they kept until 
a week ago. 
Tuomas of Union Springs.—There are three 
requisites essential to keeping grapes well • 
1. You must get them. I mean you must get 
them well ripened. 2. Enough of them are 
PLANTS OP RICINUS. 
to report appropriate resolutions expressive of necessary, so that they may not be consumed. 
the Society’s respect for the deceased. 
Keepluir Grapes. 
During the absence of the Committees, Joseph 
Frost suggested that as there were many fine 
specimens of well kept grapes on the tables, it 
would be interesting to learn of exhibitors how 
they had been kept. 
Dr. Perkinr of Donsviile exhibited specimens 
of Calawbas and Isabellas. Said The vines on 
which these grapes grew have borne three years. 
They are planted seven by nine feet apart and 
trained to a slat trellis live feet high. These 
grapes v.Vre picked on a warm sunny day, when 
they were dry and packed, as picked, in boxes 
that hold fifteen or twenty pounds each. These 
boxes arc made of pine and so that they can be 
closed tight. The covers arc fastened ou one 
side with a hinge and tied tight with a string-so 
that I think the boxes are as tight as they would 
be if nailed. The fruit has not been overhauled 
since picking. I store in a cool, dry cellar built 
with reference to keeping fruit. It is so ven¬ 
tilated Hurt it can be kept cool. Fears, apples 
and potatoes arc kept in it. The grapes re¬ 
mained on the vines until after there had been 
some slight frosts. It is essential they should be 
ripe in order to keepwell. T think the Catawba 
keeps better than the Isabella—retains its flavor 
better. 
Barry.— Iu order to keep grapes well in a 
fresh state, they must be ripe when picked—Hie 
riper, the better they keep. I have Isabellas in 
my cellar as fresh as when taken from the vine. 
My Catawbas were not ripe, and although they 
look well, have uo flavor. This exhibition of 
fresh grapes shows what progress we make. 
Townsend of Lock port. —I visited a friend re¬ 
cently who presented some grapes which he had 
packed in small, round, wooden boxes, holding 
four or live pounds each. They were found to 
be mouldy. Had been kept in an upper cham¬ 
ber, and it occurred to me they had been kept 
too close—that the damage to the fruit resulted 
from the evaporation of the moisture from the 
stem and fruit, which had no eseupe nor any 
absorbents. 
Dr. Sfbnck of-. —Two years ago I had 
a fair crop of grapes. As I picked them, put 
them in stone jars, and after allowing them to 
sweat, sealed them up by tying a paper over the 
mouth of the jar and inverting it (the jar) in 
melted wax. Then packed the jarsin buckwheat 
chat!', kept cool, and they kept very nicely. 1 
opened them the next April and found the stems 
as flue and fresh as when packed, bloom on the 
fruit, flavor good—perfect. In this wuyl have 
kept both Isabella, and Catawbas. Have never 
succeeded In keepiug tho Delaware. The Ca¬ 
tawba is a better keeper Uian the Delaware, and 
the Diana still better than the Catawba. 1 find 
it improves their keeping qualities if the Diana 
and Catawba arc gathered a little curly. 
Fish Of Rochester. L have uot been suc¬ 
cessful in my efforts to keep grapes. Have tried 
every means 1 have seen recommended almost. 
Have succeeded best by packing them in saw¬ 
dust. Arranged for a few barrels of hard maple 
saw dust, which I baked dry, and in which I 
packed my grapes and kept closely in a cool 
place; but 1 bad not a single bunch to bring with 
me to this meeting. 
Dr. Pkkkinh,—I picked some of my grapes at 
the same time as those on the table, laid them iu 
a grape room where they were allowed to remain 
several days, when I assorted and pocked them. 
They did not keep so well as those that were 
packed as picked. 
Judge Barrows of Steuben.—It is not difficult 
to keep grapes. The fruit should be ripe if you 
want to keep it Wo pick from the vine when 
dry, and pack directly iu crocks and seal up. 
We put something—usually small dry pine blocks 
from one-hall’ to an inch in thickness—in tho 
3. I am satisfied too little attention is paid to the 
moisture in the room in which grapes are kept. 
The amount of moisture in a room will depend 
upon its situation, the manner of warming it, 
&c. It should be dry. 
Spence. —I have heard it stated that where an 
apple or peach is uot entirely ripe when gathered, 
it will kocp longer than if fully ripe. So it is 
with the Catawba grape. But I hear gentlemen 
talk ol the necessity of grapes being ripe iu order 
that they keep well. I am not sure that we 
should place so much stress upon the perfect 
ripening of the Catawba grape for long keeping. 
H. N. Lanoworthy of Greece.—Almost all 
kinds of fruit will keep longer if picked before 
they are dead ripe. Here aro specimens of Re¬ 
beccas that were not dead ripe — scarcely in 
eating order when picked. They were gathered 
before and exhibited at the meeting of the Ameri¬ 
can Pomologieal Society, at State and other Fairs, 
and they are sounder to-day than another sample 
here gathered a month later. The grapes left on 
late, however, though they do not keep so well 
aro of better flavor—and yet those first gathered 
are very acceptable. My theory is, concerning 
tho relative keeping, Unit the earlier picked have 
not fully matured, and have the power of matur¬ 
ing and are longer getting ripe and keep better, 
nere are Rebeccas that were left on the vines as 
long as they would hold on; and I find they will 
hold on until they freeze off. 
Dr. Sylvester of Lyons.—'The remarks of Mr. 
Thomas concerning the moisture in rooms, re¬ 
minds mo of some experience I have had. I have 
a closet surrounded on all sides by other rooms. 
There are slush es in it. In the upper part of it 
is a chimney which receives the pipe from stoves 
in tho adjoining rooms, thus furnishing heat 
enough to dry the air In the closet. I packed a 
few bushels of Isabellas in market boxes and 
stored on the shelves in this closet last fall. 
They arc now in goodcondition for eating, flavor 
good, but tho heat from the chimney has wilted 
them somewhat. Grapes packed iu France in 
jars as described by Judge Larrowk kept plump 
and sound, but I thought they had, when they 
were opened here, a musty flavor. Grapes should 
bo perfectly ripe when gathered, kept as cool and 
dry as possible, and you can keep Isabellas, 
Catawbas, Dianas and Clintons without any 
difficulty. 
Judge Laruowb. —I have just tasted of my 
friend Lang worthy’s Rebecca grapes and those 
picked before ripe are uot fit to eat. The Re¬ 
becca is a very flue keeper. You eaunot ripen 
the grape In the house as you can other fruits. 
White grapes color before they ripen. The Ca¬ 
tawbas soften before they color; the Isabellas 
color before they soften. Keeping in straw, as 
l have described, is the best and cheapest way to 
keep a quantity for winter use. Packed directly 
in boxes, they Are liable to mold ; but if allowed 
to euro first, and then packed in dry straw, 
which will absorb the moisture, they will keep 
well. 
Lanoworthy.— I do not wish to be understood 
as recommending picking grapes before they are 
ripe. No one has any right to do any such thing. 
I called attention to the keeping of these green 
grapes simply us a fact, not to advise it 
Larrowk.— (In answer to a question.) We 
pick directly from the vine and put in crocks, 
and tho bloom and stems are green when they 
are opeued, as before said. We do not press 
them iu the jars, but hiy them in closely. 1 have 
kept them till July as fine as 1 ever had from the 
vines. 
Olmstrad.—I have drawers that will hold 
twenty-five pounds each. I remove all imper¬ 
fect grapes, pack iu those drawers and slip them 
into a rack in which 1 keep them. I leave them 
in this condition three or four weeks, theu pick 
over and pack carefully iu the same boxes and 
put in a cool room, piling the boxes on top of 
each other. Iu this way we have grapes to use 
all winter in the family as plenty and freely as 
apples. Grapes will bear a lower temperature 
than we usually give them. I have kept the 
Delaware until the first of January by storing 
them carefully on plates of zinc. I believe we 
will learn how to keep it yet. 
THE RICINUS. 
Plants with ornamental foliage, leaves singular 
and beautiful on account of peculiarities of form 
or color, are becoming exceedingly popular. 
Some of them give to the garden au oriental as¬ 
pect that is really charming. Among the most 
desirable of this class is the Ricinus and the 
Catenas. Of the latter I wil L speak another time. 
The eorumou Ricinus , or Castor Oil Bean, is a 
pretty plant, but its leaves are comparatively 
small, and It is in all respects inferior to some of 
the improved varieties. I will notice a few of the 
best. 
Ii. Macrocarpus is a magnificent plant, growing 
about six feet In height, with large silvery white 
foliage. 
R. raspurews has purple stem, the leaf-stalk, 
fertilizer for house plants. It should be applied 
about once a week, in sufficient quantities to 
thoroughly penetrate the earth in the pots.— 
Geo. W. Chase in Mass. Plowman. 
FERTILIZING POWER OF POLLEN. 
ANSWERS TO INQUIRIES. 
Green Peas, Beans, and Sweet Corn. —It is 
so late now, that all I can say on this subject, 
will be of little good — but perhaps the infor¬ 
mation will he of use to the inquirer next year. 
Peas, beans, and corn, seem to possess a ferment¬ 
ing principle which is uot destroyed by a degree 
of heat sufficient for fruit, and can rarely be 
canned successfully. The mode, however, for 
peas:—Shell them and put in small cans; fill 
with water, place the cau in the water-bath, and 
keep boiling about 30 minutes, perhaps more. 
Green beans, you should gather as for common 
use; string, and cut in very small pieces and 
then can. Mamma prefers to dry beans, or bet¬ 
ter still, pack down in salt. And the good old 
way of drying corn, is much better than to run 
the risk of having it spoil. 
Creak Pudding. —Beat 6 eggs to a froth, then 
beat in 3 or 4 tablespoonsful of powdered white 
sugar, and the rind of a lemon, grated fine. Mix 
a pint of sweet milk with a pint of flour and 
some salt; then add the eggs and sugar. Just 
before baking, stir in a pint of thick, sweet 
cream. Bake 25 minutes. 
Mildew prom Linen. —Rub some soap well 
into the cloth. Then scrape chalk very fine, and 
rub that in also. Lay the linen on the grass, and 
and as it dries, wet it again. 
Condensed Mile.— To 1 quart of new milk, 
1 take 1 lb best crushed sugar; let the milk boil, 
5 then stir in the sugar until all is dissolved. Con- 
- tinue to stir till it begins to boil again. Yon 
must take great carries t it burn. When it be¬ 
comes as thick‘as molasses it is done. Putin 
cans and cork and seal tightly. 
M. Belhomme states that the pollen of Stains from Steel Knives. — Diligent rub- 
monocotyledons preserves its properties for a is the best thing I know of; powdered char- 
much longer period of time than that of the coal is very good—if applied with a potato still 
dicotyledons. He experimented upon the fol- better. 
lowing natural orders; -LeguminoStt, Rosace®, apple Jelly. -Pare and core sour apples, as 
Myrtaceae, Umbelliferae, Cacte®, Crnficcr®, Mai- many M you plea£e . Jast cover with cold water 
vacem, Solamicew and Boraginaee® of the latter and i et boil till the apples become pulpino- 
group, and he found the pollen as fertile at the Drain | hem through a fine sieve, and after 
end ot three years os it was at first. His exper- through, a new, clean, jelly bag. To every pint 
iments on monoeo i yledons were made upon the of juice add 1 ft white sugar, and flavor with 
Liliaccaj and AmarylMace®, the pollen grains lemon juice, 
of which retained their fertility for a period of 
six years. Fertile and barren pollen may be Muffins.—M ix a quart ot flour with a pint 
readily distinguished. If the grains have lost aE <l a half of milk; : 4 teacup of yeast; 2 eggs, 
their fecundating property, they feel like dry ^*-11 beaten; 1 teaspoon ful of salt; 2 tablespoons 
powder when placed upon the palm of the ! butter, bet the batter in a warn place to 
hand; if, however, they still possess it, they 
about six feet In height, with large silvery white adhero to (he hand, and seem as though they Oyster Pudding.— Take 50 oysters; strain 
foliage. had been slightly moistened.— Card. Chronicle, the liquor; grate crackers in it, season with 
R. Jlispurcus has purple stem, the leaf-stalk, _ * ‘ * pepper, <fec.; % ft butter. Line yonr dish with 
and midrib and veius of the leaves being of the JmlicuUuratjgotes anti puff paste. Lay in some oysters, cover with 
same color. It grows unjder favorable eircum- ___ | grated cracker, Ac., and place pieces of hutter 
Muffins. —Mix a quart of flour with a pint 
and a half of milk teacup of yeast; 2 eggs, 
well beaten; 1 teaspoonful of salt; 2 tablespoons 
melted butter. Set the batter in a warn place to 
rise. When light, bake. 
stances from six to eight feet iu height. This is 
a very fine plant. 
Ft, fiourbonriensies is a superb mammoth plant, 
growing some twelve or more feet in height. 
The leaves are monstrous in size, and beautiful. 
It. Sanguineus is of medium size, growing from 
five to six feet, the 6talks, veins of leaves, etc., 
blood-red, fruit beautiful scarlet 
R. Sova Spec., new species from the Phillippines 
with gigantic leaves, seven or eight feet in 
height 
To obtain the Flicinus in perfection it is best 
to plant seed in a hot-bed or cold frame, and 
transplant about the middle of May. In this 
way there will bo plenty of time for the full de¬ 
velopment of the plant and maturity of the seed, 
but they will do well if set out in the opeu 
ground in the spring. Alight, warm soil is best, 
but they will flourish in any soil suitable for 
corn, and may be treated in the same manner. 
Last season my gardener forgot the Ricinus 
until quite late in the season, nearly the drat of 
June, and I hardly expected to succeed with 
them so late, hut was happily disappointed. The 
engraving was taken from these plants, set out 
on the last days of May. j. v. 
Tho above illustration is from Vick’s Illus¬ 
trated Catalogue, to which we are indebted for 
several tine engravings recently presented to oar 
readers. 
WINDOW GARDENING. 
“Plants, like human beiugs, ueed food, iu 
order to grow and acquire vigor; and we may as 
reasonably expect to raise healthy and vigorous 
humans on quarter rations, as to raise healthy 
and vigorous house plants on a quart or two of 
poor dirt, and an occasional sprinkling of water. 
I think it ts hardly an miggeratiou to say that, 
with but few exceptions, house plants seldom 
receive a re-pottlng In tVesh earth, and as seldom 
receive an application of any sort of fertilizer. 
They arc literally starved, and can only maintain 
a sickly existence. The first hint, then, I would 
suggest to those who Lave window plants is, 
that t hoy be sure to give them au annual supply 
of earth. In the Case of ruses, geraniums and 
other vigorous growers, the earth (or compost) 
iu which they are potted, should bo rich with 
fertilizing matter. For such plants, equal parts 
of old barn-yard or stable manure, well rotted 
soda, (those from au old pasture are the best) 
and clean sand, well mixed together, will form 
an excellent potting compost. If tho compost 
bo prepared several months before using, so 
much the better. I have used, with tho very 
best results, equal parts of thoroughly rotted 
stable manure, swamp muck and sand. Tho 
manure amt muck were both of the richest 
quality. Everything seemed to 1 do their best.” 
iu this compost. 
Where it Ik not convenient to change tho earth 
at least once in each year, house plants should 
receive frequent applications of liquid manure. 
A tablespoon fol of guano dissolved in a gallon 
of water, or a shovelful of old stable manure in 
three gallons of water, will form a good Liquid 
Keeping Winter Apples. —A gentleman packed j 
eight barrels of winter apples in dry saw duet, in bar¬ 
rels, headed them up, and left them out of doors 
exposed to all the rigors of last winter; they came out j 
sound ia the spring, retaining their flavor better than 
if buried or kept in a cellar. 
-~~- 
Sheep and Borers.—A New Hampshire farmer has 
discovered that his orchard in which bis sheep were 
pastured was free Crum borers, and other noxious in¬ 
sects, and very thrifty, while an adjoining orchard in 
which no sheep were allowed, was neither thrifty nor 
exempt from these borers And insects. He thinks the 
presence and odor of the sheep drive off the Insects. 
Thk Walnuts for Wind Breaks.—D r. Long, of 
Alton, Ill., is reported to have said, when talking of 
shelter belts, that he would make them of the Walnut. 
He said the White Walnut could be easily trans¬ 
planted. Plant it near the surface of the ground, and 
cover with coarse chips or straw, and the roots will 
spread upon the surface of the gronnd. He has a tree 
twelve years old twelve inches in diameter. 
-—*-*- 
Diseased Eyesokxsns.— T haveafriend whose ever¬ 
greens (the Cedars) have all over their cops a lot of 
little knots—In fact the tree will become literally cov¬ 
ered with them, anil I believe will kill them, "['.ap¬ 
peared first on one, and hi- spread to every other one 
within two or three rods of the first, and port, us fur¬ 
ther. What ts it? lie is Very anxious to knoiv. and 
1 told him l would ask you.—J. S. C., Borietj, Ind. 
If you will send a sample of the “knots” referred 
to, with a small portion of the branch attached, we 
may learn something about them. We have not seen 
anything of the kind here.— b. 
Grafting Orange and Lemon Tress.—W ill you. 
at intervals. Proceed thus till the dish is filled, 
then pour in the liquor, cover with puff paste, 
and bake. A little cream will make it richer. 
Oyster Soup.— Separate the oysters from the 
liquor; rinse the oysters in cold water. Strain 
the liquor, and to each quart of it put a pint of 
milk or water. Set it where it will boil, and 
thicken with a little flour and water, when it 
boils. Then put in the oysters; let them re¬ 
main long enough to be just scalded through. 
Serve up with crackers, pepper, salt, vinegar or 
lemon, and butter. Cousin Ella. 
BUTTER MAKING. 
Eds. Rural Nkw-Yorkep. :—I set my milk 
iu tin pans, not too full, for the cream does not 
all rise If they are too full. When I first skim, 
I put a good handful of flue salt to the cream. 
As I add cream from time to time, I stir it thor¬ 
oughly. I keep my erearu-pot covered tight to 
keep out the air. I do not churn it (the cream) 
in 24 hours after adding the last cream, as I think 
j the butter will not come out of the last as soon 
as the first and it is lost, 1 invariably churn in 
the morning. In “ dog-days,'’ I put a little salt¬ 
petre iu the milk when I strain it, as I have no 
ice to put in it to cool the milk with. I think 
the butter keeps better. I dissolve a tablespoon¬ 
ful of saltpetre in a pint of water, and put in a 
spoonful tu each pan. I work my butter three 
or some of your readers, please iuforrn me through the times; always let it stand 30 hours, or more, be- 
.. .1_ r .l . ti.... . . «a 1 v __ , .• - ” , * 
columns of the Hi’kai. {be best time to graft lemon and 
orange trees—what kind of wax shouTd be used— snd 
where grafts may be obtained, Ac.?—G. 41. Litch.ldd, 
Pennsylvania, 
Nurserymen who have houses of suitable warmth 
put them in graft this and next mouth. Budding is 
better for amateurs, as it can be done, in summer 
without the aid of glass houses. Grafts can be ob¬ 
tained from any of the large nurseries.— b. 
Massachusetts Horticultural Society .—At the -*—►- 
quarterly meeting of this Society President Hovet r -One teaenp o{ riec> one teil . 
made tho following statement of the financial condi- „ . r , , ’ 
lion of tho Society: Total wealth of tho Society, Jan. CU P of brown sn S» r ' Qne te ^pooulul of salt, a 
1, 1864, $198,100; amount available for the erection of 
a new building, $102,500; amount expended on the 
new building during the year, $50,100. Total wealth 
of tho Society, Jan. 1, 1866, $214,660; amount avail¬ 
able for tho completion of the. new building, $104,614; 
amuuut to be received from Mount Auburn, $7,500. 
it w,s stated that the new Horticultural Halt had ad- Thfl aiUmknl of a cup Qt - raisbls a half cup of 
tranced lavombly toward completion, and that it would . „ . 
without doubt bo ready for dedication by the 1st of I SWMt and 11 m0 f nulk ' a 
July next, and probably in season for the annual ex¬ 
hibition of Roses ia June. During the year valuable 
additions have been made to the Library, at au ex¬ 
pense of $410,68. The 19th, 20tb, 21st and —d days of 
June next have been selected for the annual exhi¬ 
bition. 
Merrimac (Mo.) Hort. Society. —Officers for 1865: 
President— Wm. Harris, Alientou. Mo. Vies Prests.— 
L. W. Votaw, Jas. L. Bell, both of Eureka. Rec. &c. | 
and Vrea$.—\\ m. Muir, Fox Creek, Mo. Cor. Sec. and 
Librarian— T. R. Allen, AllenWu, Mo. Ate. Com.— Dr. 
J. B. U. Beale, P. M. Brown. L. D. Votaw, all of Eure¬ 
ka. Fruit Com.— Dr. J. B. H. Beale, w m. T. Essex, 
T. It. Allen. Flower Cbm.— Messrs. A. Fendler, Jas. 
Cornwell, J, Letcher. Vegetable Com.— Messrs. L. D. 
Votaw. R. A. Lewis, B. F. Jacob*. 
richer pudding, which might perhaps please 
some tastes better. It is excellent either way.— 
Mrs. J. B. H., Denverton, Cal. 
Soup Reoipe. —Take any rough piece of mut¬ 
ton or a beef marrow bone, the quantity of meat 
used depending ou the richness of the soup de¬ 
sired. Add one gallon of cold water, according 
to tho English rule - “ cold water for good soup, 
and boiliug water for good meat” — one and a 
half cups of dried corn, five or six onions the 
size of walnuts, a little summer savory, pepper 
and salt to the taste. Boil the meat three hours, 
the corn oue-half that, leugth of time. When 
done thicken with a little wheat flour. h. 
fore packing the last working. I have but a 
small quantity in the tray at the time, because I 
can press out tho milk better. I pack solid, 
leave half an inch ou top of jars, lay on a cloth 
and fill lull of tine salt, then cover tight with a 
board and your butter will keep auy leugth of 
time. • Mrs. H. Wiek. 
Johnsonville, N. Y., 1S65. 
piece of butter the si :e of an egg, two and one- 
half quarts of milk. Wash the rice in your pud¬ 
ding dish, drain off all the water, theu add the 
sugar, salt, butter and a little nutmeg; stir all 
well together and pour in your milk. Bake two 
hours in a moderate oven or until the rice is soft. 
Tho addition of a cup of raisins, a half cup of 
vj 
