moore’s mjrjll hrw-york; 
noamuinTUBAi 
destruction of caterpillars. 
Bob. Rural New-Yorker :—In yourissue of 
May 30th you copied a chapter on caterpillars 
from the New England Fanner. I think every 
person can endorse all that was said about their 
being ft perfect nuisance, but I do not agree with 
the writer as to the time of destroying them. 
The eggs of the caterpillar® are deposited in a 
circle on small twigs, from three to six inches 
from the end of the limb, and by far the greater 
share of them are on the lower branches of the 
trceB. Now If you examine the trees when there 
are no leaves on them, t hese nests are plainly 
visible, and if you will crack them off with the 
thumb nail, that will ho the last of the caterpil¬ 
lars in that nest. 
When the corn is nil husked and the wood pile 
replenished, the farmer lias a little leisure, and 
some sunny day in February or March, examine 
the apple trees. The nests shine in the gun, and 
one who Is not accustomed to looking for them 
can then see them more readily. A pole with a 
hook attached to the end of it helps very much 
to facilitate the operation. 
As soon us the leaves commence to grow they 
begin to hatch and crawl down the limb until 
they tlnd a branch there they lmild a nest. 
Go around the trees again before the leaves 
are of much size, and If any have escaped your 
notice they will show themselves. Destroy them 
any way you please, but do not fail to follow 
their trail to the original nest, and crack it off 
before they get to be such large, disgusting 
things as caterpillars. 
It is too late to do any good this year, but lay 
it up In one corner of the storehouse of memory 
for future reference. It will save work In the 
farmer’s busiest time of the year. 
I wish we could destroy the currant worms, 
which have already made their appearance in our 
vicinity, as easily, and yet they are very much 
alike, for death to the worm is the only known 
remedy,a process that requires time and patience. 
Enclosed you will 11 nd some leaves showing 
how voraciously they have commenced their 
depredations, but wo have the worms in all 
stages of perfection, some already full grown. 
M. 
THE PLANT HUNTER, 
The labors of the searchers after new plants 
arc neither known nor appreciated. We enjoy 
the results Of their tolls, In beautiful tlowers, 
(lellelous’fniits and nutritious vegetables, with¬ 
out knowing the hands that supplied them, or 
the great risk and expense at which they were 
obtained. The following from an English work 
is interesting: 
"To the Plant lluuter the whole civilized 
world Is indebted — yourself among the rest. 
Yes, you owe him gratitude for many a bright 
joy. For the varied sheon of your garden you 
are indebted to him. The gorgeous dahlia that 
nods over the flower-bed—the brilliant peony 
that sparkles on the parterre the lovely cumella 
that greets you in the greenhouse, - the kalmias, 
the azalars, t he rhododendrons, the starry Jessa¬ 
mines, the goruuiu, and a thousand other floral 
beauties, ure, one and all of them, the gifts of 
the Plant Hunter. By his agency England- 
cold, cloudy England - lias become ft garden of 
flowers, more varied in species and brighter iu 
bloom than those that blossomed In the famed 
valley of Cashmere, Many of the noble trees 
that lend grace to our F.uglish landscape,—most 
of the beautiful shrub# that adorn our villas, 
and gladden the prospect from our cottage- 
windows, arc tho*produce of hi# industry. But 
for him, many fruits, and vegetables, and roots, 
and berries, that garnish your table at dinner 
and dessert, you might never have tasted. But 
for hlm.tliese delicacies might never have reached 
your lips. A good word, then, for the Plant 
Hunter! 
Though these men may not stand high in the 
eyes of the scicntitic world—though the closet- 
Hystematist may affect to underrate their calling, 
I dare boldly affirm, that the humblest of their 
das# has doue more service to the human race 
than even the great Linna'us himself. They are, 
indeed, the botanist® of true value, who have 
not only imparted to us a knowledge of the 
world’s vegetation, but have brought Its rarest 
forms before our very eyes—have placed Us 
brightest flowerB under our very uoses, as It 
were—flowers, that but for them had bueu still 
‘ blushing unseen,’ and * wasting their sweetness 
ou the desert air.’ 
It Is just possible that you never dreamt of 
such a profession or calling, utnl yet from I he 
earliest historic times there have been men who 
followed It. There were plant collectors iu the 
duys of Pliny, who furnished the gardens of 
Herculaneum and Pompeii ; there were plant 
collectors employed by the wealthy mandarin# 
of China, by the royal sybarites of Delhi and 
Cashmere, utalimo when our semi barbarous 
ancestors were contented with the wild flowers 
of their native woods. But oven in England the 
calling of the Plant Hunter is far from being one 
of recent origin. It dates us early us the. dis¬ 
covery and colonization o$ America; and the 
names of the Tradescants, thoBartrauis, and the 
Calnsby#—true Blunt Hunters—are among the 
roost respected lb the botanical world. To them 
we are Indebted for our tulip tree#, our mag¬ 
nolias, our maple#, our roblnlo®, our western 
and a host of other noblu trees, that 
already share the forest, and content with our 
I native species, the right to our soil. 
At no period of the world ho® the number of 
! l’laut Hunter# been #o great ua at present. Will 
you believe it, hundreds of men are engaged iu 
tiff# noble and u 0 cful calling? Among them 
r may be found representative® of all the nations 
I °l Europe Germans In greatest number; but 
t there uro Swedes and Russ as well, Dftltea and 
y Briton®, Freuehmon, Spaniard®, uud Portuguese, 
J*>j 
3 
m 
m 
m 
DOURI-Iil FLOWERING HORSE CHESTNUT. 
The Horse Chestnuts, a beautiful class of ■ 
shade trees, are now In flower. The common < 
variety is, of course, well known, and needs no 
recommendation. The Red Flowering is a beau¬ 
tiful vuriety, as line as the common in all other 
respects, and 6earlct. The Yellow is hardly 
’ I 
Swiss and Italians. They may be found pursu¬ 
ing their avocation in every corner of the world- 
through the sequestered passes of the Rocky 
Mountain®, upon the pathless prairies, in the 
deep barrancas of the Andes, amid tho tangled 
forests of the Amazon and the Orinoco, on the 
steppes of Siberia, in the glacier valleys of the 
Himalaya—everywhere — everywhere amid wild 
and savage scene#, where tho untrodden and 
the unknown invite to fresh discoveries in the 
world of vegetation. Wandering on with eager 
eyes, scanning with scrutiny every leaf and 
flower—tolling over hill and dale—climbing the 
steep cliff—wading the dank morass or the rapid 
river—threading his path through thoruy thicket, 
through * chapparal ’ and * junglo ’ — sleeping 
in the open air—hungering, thirsting, risking 
lile amidst wild beasts, and wilder men,—such 
arc a few of the trluls that chequer the life of tl e 
Plant Hunter. 
From what motive, you will ask, do men 
choose to undergo such hardships and dangers? 
Tho motives are various. Some are lured ou 
by the pure love of botanical science; others by 
a fotulne#® for travel. Still others ure the rw- 
}>loijc» of regal or noble patrons—of high-born 
botanical amateurs. Not a few aro tho emissa¬ 
ries of public garden® and arboretum®; and yet 
another few—perchance of humbler name# and 
more limited means, though not less zealous la 
their wcll-belovcd calling,—arc collector# for 
the ‘nursery.’ 
Ye#; you will no doubt be astonished to hear 
that tho plain ‘seedsman’ at the town end, who 
sells you yonr roots and bulbs and seedlings, 
keeps in his pay a staff of Plant Hunters—men 
of botaulc&l skill, who traverse the whole globe 
In search of new plant# and flowers, that may 
gratify the heart and gladden the eye# of the 
lover# of floral beauty.” 
THE PROFITS OF FRUIT GROWING. 
In view of tho Immense pro lit# of the fruit 
growing, particularly of small fruit# for those 
living near cities and large town#, It 1# astonish¬ 
ing that their cultivation is not more generally 
engaged in. We can only account for it ou the 
ground of the migratory character of our people, 
and their unwlllltigne## to incur tho expense ol 
planting fruit trees and shrubbery without being 
sure that they are to reap the benefits. But a# 
every person appreciate# more or less the value 
Of fruit, it may always he considered u paying 
investment to engage iu the business, as or¬ 
chards and small frail# enhance the value of the 
farm far more than the labor uud expense that 
they incur. Fruit Is the best investment that 
One cau engage in in this State. With the facu¬ 
lties wo have for shipment, and the iuereaslug 
demands for it# u#o and consumption, there 1# 
no danger of glutting the market; and if by any 
means tho market could ho glutted, It would not 
be the worst calamity that could befall the com¬ 
munity. It would be a happy day when there 
should be growing upon all our present un 
sightly highways uud hedge® Instead of scrubby 
hazel bushes and wild thorns, apple, peach, pear 
and quince trees, loaded with delicious fruit. 
The author of “Ten Acres Enough,” speaking 
of the extraordinary guiiiB that cun bo aunuuUy 
worthy of cultivation. The Double White, an 
engraving of which we give, is the flnest of 
them all. Tho flowers are white, prettily spot- 
. ■ ’ , . A correspondent ot the Utica Herald gives 
ted with red, like the common variety, and . , .. , . , 
, . _,T „ r „ . „ the lollowiug as his method of destroying the 
perfectly double Tb* Horse Chestnut . a „ ; _„ T , kll a piM0 of 
great avorite m s tec on. old boot leg,— half of a man’® boot leg i# large 
I - | - enough — cut off at tho instep, and cut all tho 
realized from fruit grbwing, without apparent tap, except about two and one-half or three 
care or skill, instances the following: — “Some inches at the bottom, into narrow strips nine or 
years ago, there was an orchard of seventy May- ten inches long, and one-fourth or one-third of 
duke cherry tree# a lew miles below Philadelphia, an inch broad; then wind tho bottom part 
the dally sales from which, during the season, closely around the end of a long rod —an old 
amounted to $b0. I nave this week seen an rake handle is as good as any—and secure it 
Amber cherry tree, growing iu New Jersey, tirrnly there by tacks and cord, leaving the strips 
from which MX) to fkfl* worth i# annually sold, loose like a bundle of strings. With this whip 
and the owner declare* that if all the fruit were the worm nests; the best time is early in the 
gathered, and at .the right time, the product morning when they arc all at home; it kills 
would be $100. From twenty apple tree# of the them effectually without injury to the tree. One 
Early Redatreak and the Early Queen varieties, or two with shorter handles will be found con- 
growing near Philadelphia, 300 bushels of fruit veuient to use in the tree when the nests arc too 
have, been gathered, which sold for $225. A high to reach from the ground. A few repctl- 
siugle Washington plum tree, In a city garden, turns of flogging In tho manner Indicated, as the 
ba# been known to yield six bushels of fruit, different swarms show themselves, will aeeom- 
worth $10 per bushel. A vineyard some sixteen plish the object” He says he has used this 
miles from Philadelphia, occupying three-eighths method for a number of years, aiul found it al- 
of au acre, has produced $300, when the grapes ways proved effectual. 
sold for only eight cents a pound, or at the rate - .— »«■» . 
llfXbTboo.'t SprXYuttiu! SovticutturatilotM ana (Qucdfs. 
worth $40, at market prices. I have seen the - 
grow# to the height of from one hundred and 
sixty to two hundred and thirty feet One is 
i spokeu of which measured seventy-live fuet 
round the baa©. 
Among gigantic flowers and leaves, we have 
the Victoria Regia, a water lily. 
The Rafllesla Arnoldl is still larger. This 
colossal parasite is a native of Sumatra, growing 
on a kind of vine, and having no true stem or 
leaves. The petal# of the flower, as observed by 
the discoverer, were five In number, of a dull 
brick red, and covered with yellowish white 
spots. They and the nectary were from one- 
fourth to three-fourth# of an inch In thickness. 
The (lower measured a full yard aero##, and the 
nectary was of the capacity of six quarts, while 
the weight of the whole was at least fifteen 
pounds.— Horticulturist. 
—— 
THE WHITE KIDNEY BEAN. 
The White Kidney is often called the Kidney 
simply, sometimes tho Large White Kidney and 
the Royal Dwarf. A# a shelled bean, whether 
green or ripe, it iB unquestionably one of the 
best hush beans, and ought to be introduced 
into general cultivation. It Is not. good for 
much a* a string bean. This beau is of large 
size, pure white, but more or Icf# veined, kidney 
shaped, pretty nearly straight, but slightly flat¬ 
tened. It is three-quarters ot an inch long, and 
three-eighths of an inch thick. A quart of seed 
will plant a hundred and forty hills, or a hundred 
and seventy-five feet of drill. 
The plant grows about a foot and a half high, 
with large and broad leave®, and brunches out 
strougly, with white flower®. The pods are of a 
somewhat irregular form, about six Inches long, 
yellow when ripe, and usually contain live beans. 
It is not a very early variety, though it blos¬ 
soms in seven weeks after planting, produces 
pods In nine weeks, and ripens in about a hun¬ 
dred and ten days, it shells easily, and is a 
tender and delicate bean, lit. for the table of an 
alderman, and even that of a farmer. 
As wo Intimated a short time siuce, we regard 
the bean as one of tho most profitable and de¬ 
sirable of farm crop# for cultivation. They do 
well on land too poor to grow a good crop of 
com, and the labor of cultivation 1# uot unrea¬ 
sonably great a# compared with other crops. It 
is a nutritions and palatable dish on the table.— 
Mass. Ploughman. 
r THE APPLE TREE WORM. 
RECIPES FOR COOKING MEATS, &c. 
-- i 
To ItoAHT Beef.—L ay your meat, in a drip¬ 
ping pan, sprinkle on a little salt; turn the 
bony side toward# the fire, when the bones get 
well heated through turn the meat and keep a 
brisk fire; baste it frequently. While roasting 
there should be a little water put in the dripping 
pan. When the meat, i# put, down to roast, If It, 
is a thick piece, allow 15 minutes to each pound 
to roast, in; if thin, less time will be required. 
Baste with its own drippings. 
To Roast Veai..— Take out the bone and 
Btuff the hollow with highly seasoned stufling, 
rub over lightly with flour, sprinkle on some 
pepper and salt, and roast it slowly before a 
moderate Arc for about four hours. It should 
be of a tine brown, but not dry. Baste It. with 
butter when done. Put the gravy in a stew pan 
and a piece of butter rolled in flour; if there 
should uot be quite enough gravy add a little 
water, with pepper and salt to tho taste. The 
gravy should be brown. 
To Broil a Steak.— Lay the steak on a board 
and pound it until a pummace, wash it iu cold 
water; grease the bars of your gridiron, then 
lay on yonr steak, place it over a hot. bed of 
coal# and broil it as quickly as possible without 
burning it; when the lower side is done turn it 
and broil the other side; if broiled slow if. will 
not be good. It takes from 15 to 20 minutes to 
broil a steak. For a steak of four or live pounds, 
a quarter of a pound of butter i# needed. Heat 
the platter very hot, that, the steak i# to be put 
on, lay part of the butter on it, then lay part of 
the steak on tho butter, sprinkle on a little salt 
and pepper, then put ou each piece a little lump 
of butter, then lay on tho rest of the steak and 
melt what butter there Is left, add a little sals 
and pepper to the butter, then pour it over tho 
steak. There should always be a trough to catch 
the juice of the meat when broiled. 
To Roast a Turks*.— Let the turkey be 
picked clean and washed and dry inside and out; 
have your shilling prepared, fill the body of the 
turkey and then sew it up with a stout cord; 
put the turkey on a spit, and put some water in 
your dripping pan and roast it before a modera'e 
fire three hours; baste it often with its own 
drippings. 
To Frv Fish.—C ut your fish in half, wash 1 
and wipe it dry; score it, season with salf > 
dredge it in flour and fry in hot lard. When doi © 
put the two halves together that it may assume 
the appearance of a whole fish. Lay den. 
Catawba clambering up tho side of ft barn iu 
Delaware, and when only four year# old yielded 
hundreds of pounds of grapes.” — Exchange. 
- ■ - -<»•-+ . .. 
CURIOUS TREES. 
The Adausonia, or Baobab Tree, i# the giant 
of the vegetable world. We have the record of 
one whose trunk measured one hundred and fonr 
feet In circumference. Tho height of this tree 
does uot exceed fifty or #Lxty feet, while tho 
branches are about the same length, and 
when seen from a distance, tho hemispherical 
cap of foliage almost resembles a forest. A 
full grown Adausonia, with its deep green leaves, 
and large snowy bloK#oius, is a magnificent sight 
It attains to a patriarchal age, and It Is said there 
are trees now living more than two thousand 
years old. It is a native of Senegal and other 
parts of Western Africa. 
The Dragon Tree —another gigantic tropical 
growth—has orflluarlly an erect trunk of not 
more than twelve or fourteen feet in height, 
which divide# into short branches, each termiu- 
atiug iu an expanded tult of pointed, sword 
shaped leave#. There wa# one of these trees, 
destroyed by a Urn pest some forty yeans ago, lu 
the island of TeUerlff©, which measured forty- 
five feet in circumference, and nearly sixty feet 
in height, which wa# supposed to be oue of the 
oldest living inhabitants of our globe. 
Tho Courbarlis of Brazil, aro described a# hav¬ 
ing trunk# more thau eighty feet iu circumfer¬ 
ence at the base, uud sixty feet where tho holes 
become cylindrical. They aro said to resoluble 
living rock# more thau trees, for It, I# only on 
tho pinnacle ol' their baru and naked bark that 
foliage cau ho discovered and at such a distance 
from the eye that tho form® of the leaves can uot 
bo distinctly scon. 
There wa®, and lor anything we know, there 
is still a Cypress at Chapultopoc, in Mexico, 
whose trunk measured one hundred and eighteen 
feet In circumference. Iu Buckinghamshire, 
Englaud, there is a famous yew which has a di¬ 
ameter of about twenty-seven foot. 
The Norfolk Pine, or Kawrl of the New Zea¬ 
lander#, attains a huge size. This majestic tree 
A Substitute for O.Mios#. — The garden leek is 
recommended by the Maine Farmer hb in many cases 
a good aubsltute for onions. 
Important if Turn.—It is said a farmer in Brattle- 
boro’, Vt., ha# apples sound and fresh, grown in 1S63, 
which were kept in a cellar packed Lu walnut saw¬ 
dust. Can any of our reader# verify in a similar 
manner ? 
llow to Save tub Plum#.— A writer in the West¬ 
ern Rural says ho has for several years past saved his 
plums by hanging small bottles about half full of sweet¬ 
ened water, from four to six in a tree, as soon a# the 
plum la set, putting In fresh water as often as It bo- 
comes thick. Tho cureulio, instead of Btlnging tho 
plums, will go into tho bottles and there drown, 
Important to Hop Growers.— Mr. F. W. Colton 
of Morris, Otsego, Co., N. Y., writes I have found, 
l>y two years’ trial, that where the stakes and twine 
tire covered with coal tar (gas tar) It Is an antidote to 
the nphis or hop louse. I recommend all who use the 
•stake and string’ process, Collins’ Patent, to use 
this on their slakes tuid twine." 
AsPAitAotrs.—Will some of the Rural readers please 
inform me at what time of tho year to set out an 
asparagus bed, and which 1# preferred, the roots or tho 
seed, and the best, kind'/ and oblige an— Old Rural 
Read tut. 
If root# are planted they can bo cut tho second sea¬ 
son after planting. It strong roots arc put. out iu (he 
autumn a Uttle may bo ent tho first spring. Seed 
should bo sown in the spring. It will take three years 
after planting seed to gel a tied fit for cutting. 
«»» 
Remkuv for tub I? AVAOHS of the Currant Wobm. 
—H. Stanton, Jr,, of Syracuse, N. Y., under dato of 
May 'tub, scud# ns tho following: ‘We have recent¬ 
ly made au Important discovery here which we wish 
to make public for tho benefit of everybody in goueral, 
and their currant bushes lu particular. Tho ravages 
ot the terrible currant worm can bo completely stop¬ 
ped, and the enemy dotroyud by the simple applica¬ 
tion of road dm:. We tried It last your with perfect 
success, aud tho name this year so far. Gather the 
<lust when It Is dry and flue, and keep it for future use, 
As soon and as often a# tho worm makes an attack 
sprinkle it. on and throw it up under tho loaves so that 
it will adhere to both lidos. The best timo is when 
the dew Is on In the morning. Remember, mad dust 
from the stru t or highway. Try It." 
RECIPES FOR PIES, CAKES, &c. 
Lemon Pie.— One grated lemon, (rind and al),J 
one cup of sugar, one cup of water, and one 
heaping tablespoon of flour; mix all smoothly 
together. This is sufficient for two pies. 
Molasses Fib. —Take three cups of molasses 
and one of vinegar, set lt.',over the lire to boil, 
when boiliDg add four tablespoonfuls of flour, 
wot In one cup of water; flavor with anything 
you like, If flavored with lemon it i# almost 
equal to lemon pie. Please try the above recipes 
all ye lover# of good things.— Mattie, Miami- 
vUle, Ohio. 
Vanilla Jumhles. —Oue cup of butter, 1 of 
sugar, 3 eggs, 1 teaspoon soda, (dissolved in 3 
tablespoon# Bweet milk,) 3 teaspoon# cream tar¬ 
tar, 3 teaspoons vanilla, flour enough to roll 
out very thin; sprinkle sugar on the top. 
Jenny Lind Cake.—O ne cup of butter, 3)^ 
of sugar, 4 of flour, 1 of sweet milk, 5 eggs, % 
teaspoon soda, 1 teaspoon cream tarter. Flavor 
with lemon. 
Sponge Cake.—F ive eggs, 1 cup of sugar, 1 
of flour. Flavor with lemon. 
Ice Cream. —Three pints of cream, 4 eggs, 
strained and stirred In after the cream Is scalded; 
after which, let it cool and theu put to freeze. 
Two-third# milk and one of cream i» just as good 
as all cream.— Helen, Looist Groce , farmer,.V. F. 
Roll Jell Cake.— Oue cup of sugar, I of 
flour, 3 eggs, 3 teaspoonfuls of cream tartar, l of 
soda, a pinch of salt; season with nutmeg ; stir 
well; butter your tin, pour on your batter thick 
enough to cover the bottom. Bake ten minutes- 
Spread the jell on a# soon as It comes from tho 
oven; roll it. up aud wrap it lu a doth. When 
cool it is ready for use. Bake itt pie pans.— 
Sadie, Millport , jY. Y. 
Stu a wherry Shortcake.— Take one pint of 
buttermink, 1 teaspoonful saleratus, a piece of 
butter the size of a small egg, flour lo make 
about as stiff a# for a biscuit, roll It out the size 
of the Un on which you wish to bake 11; prick it 
with a fork; when done, split it in three parts, 
lay the hottom crust ou a plate, butter it well, 
then put on a layer of berries aud sprinkle sugar 
over them ; then butter tho center piece and lay 
It ou the berries; butter the other bide aud put 
on berries and Bttgar a# before; then butter tho 
top crust aud lay it on, aud it is ready for tho 
table. A Farmer's Wife, Washington, IFis. 
Salt for Bedbugs. — A correspondent of tho 
Glean Advertiser thus presents to the editor a 
remedy for that kind of vermin so often found 
in the bed# taken by travelers on steamboats 
and at, hotels us well a# in private houses. He 
Bays : — *' II' any of your readers need a sure 
rtgtn dy for bedbugs, they can have mine, aud 
cleanse the house of this troublesome vermin, 
without expense. They have only to wash with 
salt aud water, tilling the crack® where they fre¬ 
quent with salt, and you may look in vain for 
them. Salt scent# inimical to bed bug#, and 
they will not trail through it. 1 think it prefer¬ 
able to all “ointments,” and the buyer requires 
uo certificate of it# genuineness.” 
