aTUMJL 
CLIMBING AND PILLAR ROSES. 
Tub gardener has no better material at hand 
for decorative purposes than the Climbing Jtosea. 
They should be used more freely. The follow¬ 
ing notes on their management we And in the 
Horticulturist: 
When roses are trained to cover walls, trellises, 
arches or pillars, the main stems are encouraged 
to a strong growth. These form the permanent 
wood, while the side Bhoots, more or less pruned 
back, furnish the flowers. For arbors, walls, or 
very tall pillars, the strongest growers are most 
suitable, Buch as the Prairie, lioursault and Ayr¬ 
shire roses. Enrich the soil strongly, and dig 
deep and widely. Choose a healthy young rose, 
and in planting cat off all the stems close to the 
earth. During the season it will make a number 
of strong young shoots, In the following spring 
cut out half of them, leaving the strongest, 
which are to be secured against the wall, or 
over the arbor, diverging like a fan, or other¬ 
wise, as fancy may suggest, The subsequent 
pruning is designed chiefly to regulate the 
growth of the rose, encouraging the progress of 
the long leading shoots until they have reached 
the required height, and removing side-shoots 
where they arc too thick. Where a vacant space 
occurs a strong neighboring shoot maybe prun¬ 
ed back in spring to a single eye. This will 
stimulate it to a vigorous growth, producing a 
stem which will serve to fill the gap. Of the 
young shoots, which, more or less, will rise 
every season from the root, the greater part 
should be cut away, reserving two or three to 
take the place of the old original stems, when 
these become weak by age. When these climb¬ 
ing roses are used for pillars, they may either be 
trained vertically, or wound in a spiral form 
around the supporting column. 
Roses of more moderate growth are often 
trained to poles or small pillars, from six to 
twelve feet high. Some of the Hybrid China 
roses are, as before mentioned, well adapted to 
this use, and even some of the most vigorous 
Moss roses, 6uch as Princess Adelaide, may be 
so trained. Where a pole Is used two stems are 
sufficient. These should be examined and cut 
back to the first strong and plump bud, remov¬ 
ing the weaker buds always found towards the 
extremity of a stem. Then let the stems so 
pruned lie flat on the earth till the buds break 
into leaf, after which they are to he tied to the 
pole. If they were tied up immediately, the sap, 
obeying its natural tendency, would flow up¬ 
ward, expanding the highest bnd, and leaving 
many of thoso helow dormant, so that a portion 
of the stem would be bare. (The same course 
of proceeding may be followed with equal ad¬ 
vantage in eases of wall a d trellis roses.) The 
highest bnd| now throws up a strong leading 
shoot, while the stem below becomes furnished 
with an abundance of small side-shoots. In the 
following spring the leading shoot is to be prun¬ 
ed back to the first strong bud, and the treat¬ 
ment of the previous year repeated. By pursu¬ 
ing this process, the pillar may, in the course of 
two or three years be enveloped from the ground 
to the summit with a mass of leaves and blos¬ 
soms. 
These, and all other rose pruning operations 
are, in the northern States, best effected in 
March, or the cud of February, since roses 
pruned in Autumn are apt to he severely injured 
and sometimes killed by the severity of our 
winters. 
Subsequent Culture .—Nothing is more benefi¬ 
cial to roses than a frequent digging and stirring 
of the soil around them. The surface should 
never be allowed to become bard, but should be 
kept light and porous by hoeing or forking 
several times in the course of the season. A 
yearly application of manure will be of great 
advantage. It may be applied in the Autumn or 
in the Spring, aud forked in around the plants. 
Cultivators who wish to obtain the finest possi¬ 
ble blooms, sometimes apply liquid manure 
early In the Summer, immediately after the 
fiower-buds are formed. This penetrates at 
once to the roots, and takes immediate effect on 
the growing bud. 
- - » 
WINE VINEGAR-ROSE BUGS. 
Eds. Rural New-Yorker:— 1 noticed, not 
long ago, among other queries a desire to kuow 
how to make good strong vinegar. I will send 
a recipe. To make ten gallous take six quarts 
ripe currant juice, put it in a jar, let it remain a 
day or more, then remove the scum, add oue 
gallon molasses, and water enough to make teu 
gallons; set in the sun, and in a short time it 
will be strong, durable vinegar. 
1 have often noticed a desire to kuow how to 
get rid of the rose bug. Many years ago I saw 
an article in an old agricultural paper telling 
how to destroy them, or rather how they would 
destroy themselves. The blossoms of the bass¬ 
wood coming after other flowers ou which they 
feed, they eagerly devour, which prove to them 
a deadly poison. The writer stated that he had 
seen the grouud under his trees covered with 
dead rose bugs. 1 have never seen them on or 
under the trees, but have noticed that since the 
basswoods, which have been taken from the 
forest and set In our yard for shade trees, were 
°hl enough to blossom, the bugs (which belore 
were such a pest ) have entirely disappeared, aud 
I have not Been a half dozen rose bugs in nearly 
as inauy years. Will some one notice whether 
these bugs are so troublesome in sections near 
basswood timber ? 
Crystal Lake, 111. Mrs. A. Thompson. 
It 18 found that plants from the seeds of some 
ot the most beautiful American Fir trees grow¬ 
ing in England prove sickly, while those l'rotu 
seed raised here are perfectly healthy. 
v. 
||| cfl'j' 
mi 
* ™ 
wm 
FRITILLARIA, OR CHEQUERED LILY, 
In the Rural of the 17tla, Fritillaria Mvha * 
gris is set down as being tender, or at least of 
doubtful hardiness. This is new3 to me, for it 
has stood out with me the past fifteen winters 
entirely unprotected, and not a single bulb has 
been lost for want of being hardy; and it has 
always been an abundant bloomer, i.nd always 
attracts great attention for its novelty. It has 
surprised me that this bulb continues to be so 
little knowu aud cultivated, and L trust it will 
now be more widely disseminated. I know of 
no bulb that will be more satisfactory than this. 
West Fayette, Sen. Co., N. Y., 1S05. G. S. C. 
We are right glad our correspondent has suc¬ 
ceeded so well with the Fritillaria. There are a 
great many things that we succeed with per- 
ieetly, yet have to be a little careful In recom¬ 
mending, or some one gets dreadfully deceived 
and disappointed. We have to take the safe 
side, and calculate that all are not good cultiva¬ 
tors like our correspondent. Indeed, as a rule, 
we always state all the objections to a plant, and 
are not so particular about all the good qualities, 
so that our readers will be/«v/>/>i/v/di5appointedut 
the reexfft. We give un engraving of this flower, 
and commend the testimony of our correspond¬ 
ent. The bulbs are small, should be planted in 
the autumn, and can be obtained of most of the 
dealers in seeds and bulbs. 
STRAWBERRIES IN WISCONSIN. 
Few people are aware of the immense amount 
of profit to be derived from the cultivation of 
the strawberry. Of the particular variety, 
people differ somewhat, but the most prolific 
is Wilson’s Albany Seedling. An Inspection 
of a bed of this celebrated variety of the Hon. 
B. F. Adams of Pleasant Springs, Dane county, 
in this State, demonstrates beyond a doubt the 
propriety of propagating this class of fruit. 
Mr. Adams informed me this morning that from 
one-tenth of an acre he will probably, from time 
to time, gather during the season some fifteen, 
and perhaps twenty-five bushels, and they bring 
him from seven dollars to nine dollars and sixty 
cents per bushel. Now we can readily see, by 
calling the product of one acre a hundred and 
fifty bushels, at eight dollars, we have $1,200 
from the sales of an acre. He has the Triomphe 
de Gand, also,—in all some eighteen varieties, 
and the call for them is uns bating. 
This demonstrates the fact that Strawberries 
can be successfully grown in Wisconsin, and 
may perhaps remove some of the peculiar notions 
of some people, that all choice kinds of such 
fruit mast be reared on other soil. But as this 
is scratched under the shade of an oak, In a spare 
moment, I shall be excused for being brief, and 
if you will insert it in the Rural as an item, 
plea6e do so. J. S. Buss. 
Door Creek, Wis., June 23d, 1805. 
_ t t t I _ 
THE TUBEROSA, 
The following inquiry is from a correspond¬ 
ent at Potters’ Corners: 
Can you inform rac through the columns of the 
Rural, how to treat the Tnbcrosa? Should U be 
kept in a box, or placed in the open ground ? IIow do 
the roots want to be kept through the winter ? What 
is the time for planting? Do they bloom, and how 
long do they remain in flower ? 
The Toberosa is a beautiful white flower, with 
a powerful fragrance. The flowers are white, 
borue ou a spike some three feet in height. The 
tubers are tender; may be put out in the open 
ground in May, and will blossom In August. 
They may be grown in pots for winter flower¬ 
ing, Only good strong tubers will flower, and 
not these uuless they have been well preserved. 
The tuber should be taken up as soou as the 
leaves are dead, aud packed away in sand or 
moss, away from frost, but not too dry. If the 
flower stems dry up wheu they are Just formett 
in the tuber, no flowers will be produced, but 
plenty of young tubers. They are sold pretty 
cheap by florists, and amateurs we think will 
hardly give them the necessary attention to 
secure good flowering tubers. 
-, ■ - - — 
A BARREN VINE. 
Friend Moore :— Editors know a considerable 
of course, but since you have got to be Mayor, 
1 suppose you know some thiugs that you did 
not know before. In one capacity or the other, 
I suppose, I tuny ask you for information ou 
most any subject I choose. First, then, what is 
this 1 have trained up agaiust the south cud of 
my wood house? I verily thought It to be a 
grape vine; bought it for such, and trained it 
with some care. It grew luxuriantly, blossomed 
the first year, and the blossoms were quite fra¬ 
grant withal, and so another year, and another. 
But lo / these three years have I sought thereon 
but found none. I think I have done all the 
scripture requires, and yet I find no fruit. This 
year I did not trim it at all. My neighbor (hav¬ 
ing one jast like mine,) trimmed bis thoroughly. 
Both vines blossomed freely this year, but there 
is not a grape on cither. I have several large 
bearing vines within a few feet of my wayward 
one. If yon think this communication worthy 
of any notice, please give any information yon 
may have, in such manner as you deem best. 
Olivet, Mich. C. R. Parmelee. 
Oar friend, we suppose, has a barren vine, 
that never will produce fruit. It is doubtless a 
seedling vine, producing only male flowers, and 
there is no remedy but to replace it with a vine 
of some'good variety.—E d, 
A WORD ABOUT ROSES. 
A pleasant writer on rural affairs says 
“ There are recipes in the cookery books for 
green pea soup without peas, and turtle soup 
without turtle, but we know of no recipe for a 
garden without roses.” The rose needs no ad¬ 
vocate, for there is scarcely a person who, if 
limited to only one plant, would not select the 
rose. The old Jnne roses are being neglected 
for the Hybrid Perpetuals, Bourbons and Teas. 
Yet we confess to a liking for the old favorites. 
In their season they bloom in their greatest 
profusion, and one has roses enough and to spare. 
Then they are so sweet, and smell as roses ought 
to smell. Still, the others have their advanta¬ 
ges, and we suppose that our old favorites must 
stand aside for the new sorts. Whatever kind 
of roses are planted, they should have a deep, 
good and rich soil, moist, but not wet. In old 
gardens it is much better to remove the soil to 
the depth of a foot, and replace it with earth 
from an old pasture, working in some well- 
rotted manure. Cut the plants to two or three 
buds at planting. 
The Hybrid Perpetuals comprise some of the 
finest roses. They are not perpetual, however, 
but bloom profusely in June, and give a smaller 
crop of flowers in autumn. The second bloom¬ 
ing may be rendered more abundant by picking 
off half the bads formed in June, and removing 
the flowers as soon as they fade, in order that 
the plant may not exhaust itself in ripening use¬ 
less seeds. Among the standard sorts of this 
class are Giant des Battaillcs, General Jaqueml- 
not, Baron Prcvost, Pius IX, Madam Plantier, 
etc. This class are hardy, but bloom all the 
better for a slight protection. The Bourbons 
are tender, and must be protected during 
the winter, but their constant bloom repays 
the extra trouble. Souvenir de Malmaison, 
Hermosa, Souvenir de 1 ’ Exposition, and 
George Peabody are good representatives of 
these. The China or Bengal roses arc also free 
bloomers; they are adapted to pot culture as 
well as the garden, wl • rs they will bloom all 
summer, and after be! fg potted and cut back, 
they will flower in the Louse. Agrippina, Louis 
Phillippc, and Mrs. Bousanquet, are well known 
Chinese sorts. The Tea roses are of great beauty 
and delicate perfnmo, but they are more tender 
than the others, and mnst be housed in winter. 
Among the choice kinds are Adam, Safrano, 
LaPactole, Isabella, Caroline, Madam Bravay, 
etc. The Moss Roses arc a distinct class, and 
arc general favorites. The Climbers should not 
be forgotten; of these are a great variety of 
Prairie Roses, Ayrshire, Boursalt, etc., all good 
aud desirable. If but one elimbing rose can be 
had, the Baltimore Belle may bo selected. In 
the names above given, we have only Indicated 
some of the old and readily obtained sorts. 
1 here are many others :u good, and new ones of 
great merit are yearly added to the list. What¬ 
ever roses are planted, lot them be on their own 
roots. While it may be that many sorts bloom 
more freely when grafted on the Mannetti stock, 
they are only suited to professional gardeners, 
and people in general will find them productive 
of disappointment. Enough deslrftfto sorts may 
be had on their own roots, without bothering 
with the grafted ones.— American Agriculturist. 
THE GARDEN. 
The Garden is a bound volume of agricultu¬ 
ral Hfe, written in poetry In it the farmer and 
his family set the great industries of the plow, 
spade and hoe in rhyme. Every flower or fruit¬ 
bearing tree is a green syllable after the graceful 
type and curse of Eden. Every bed of flowers is 
an acrostic to nature, written in the illustrated 
capitals of her owu alphabet. Every bed of 
beets, celery or savory roots or bulbs, is a page 
ot blank verse, lull of belles 'tiers of agriculture. 
The farmer may be seen in his garden. It con¬ 
tains the synopsis of his character in letters that 
may be read across the road. The liarometer 
hung by his door will indicate certain facts about 
the weather, but the garden, lying on the sunny 
side of the house, marks with great precision, 
the degree of miud and heart culture which he 
has reached. It will embody and reflect his 
tastes, the bent and bias of his perceptions of 
grace and beauty. Iu it he holds up the mirror 
of his inner life to all who pass; and with an 
observant eyo they nuy sec all the features of 
his intellectual being in it. In that choice rood 
of earth he records his progress in mental culti¬ 
vation and professional experience. In it he 
marks by some intelligent sign, bis scientific 
aud successful ceremonies iu tbe corn-field. Iu 
it you may see the germs of his reading, and you 
can almost tell the number and nature of his 
books. Iu it he will re-produce the seed-thought 
he has culled from the printed pages of his 
library. In it be will post an answer to tbe 
questioa whether he has any reading at all. 
Many a nominal farmer's house has been passed 
by the book agent without a call, because he 
saw a blunt, gruff negative to tbe question in the 
garden or yard .—Elihu Bnrritt. 
WOMEN AND FL0WER8. 
A new settler once remarked, in reply to an 
inquiry as to how he was pleased with his new 
home,that as for himself he was perfectly satisfied, 
but his wife was quite homesick. “I got along 
very well,” said he, “ when she cried half the 
time, but lately she cries all the time, and I don’t 
hardly know what to do.” Around that com¬ 
fortable log-house the fields had already begun 
to assume the appearance of a farm; hut around 
the house there was no garden, no flowers. A 
few flowers and shrubs from the old, might 
have kept the “homesick” from the new. 
Such appears to bave been the Idea of the writer 
of the following note, written by another new 
settler’s wife, asking for a package of flower 
seeds, which the Farmers’ Club of New York 
offered for distribution. She writes from Albion 
Noble Co., Ind: 
"We moved to this State two years ago. I 
brought a variety of flower seeds along with me. 
Our land was all new and unimproved. After 
we got a spot cleared and a house up, and 
moved in, I took a survey, and the prospect 
was not very flattering, as the stumps were so 
plentiful. My husband said I had better give up 
raisi og flo wers till he could dig out the stumps and 
have time to assist me. But I told him I could 
not wait so long, for it might be years. And 
everything looks so wild and rude after land is 
first cleared, I feared I would get homesick if I 
had not something beautiful to look at. So I 
commenced and made my flower-beds as best I 
could, and planted shrubs and flowers around the 
stumps to hide them, so that by fall things be¬ 
gan to look quite home-like, for the plot in front 
of the house was all one glory of asters and pe¬ 
tunias. And this year I have succeeded still bet¬ 
ter, and bave distributed a quantity of seeds 
among my friends. Now if I am lucky enough 
to receive any of those flower-seeds, I will prom¬ 
ise to cultivate them with care, and If I succeed, 
will distribute seeds to others, as I have many 
friends that would be thankful to receive them.” 
govtif«U«val|[ot^ ana ajunlesf. 
Peaches in Illinois.—Jacoe 8. Hartman of Jack- 
son Co., Ill., writes — “Peaches are coloring fine. 
Shall he able to ship about the Sth of July.” 
Cumbers.— Seeing in a the number of the Rural 
dated May .90ih, 1803, an inquiry of a flower called the 
ftignonia or Trumpet Flower, and a description of 
the same, in connection with the Virginia Creeper, 
Chinese Wistaria, Arsitolochbi or Dutchman's Pipe, 
please inform me where these flowers can be purchas¬ 
ed.—C. P. H., Inland, Ohio. 
These climbers can be purchased at most of our 
nurseries. 
Currant Worm.—W ill you please inform me thro’ 
tbe Rural, whether the currant worm poisons the 
fruit, making it dangerous to be eaten ?— a. c. 
The currant worm destroys the leaves and of course 
injures the fruit, making it small, dry and tasteless. 
It does not poison the fruit, and when washed it is 
eatable; but the thought of the thing is rather un¬ 
pleasant to a delicate stomach. Kill the worms with 
powdered heflbore. 
Sheep vs. Apale Trees.—I n answer to G., I would 
say that our sheeppeel all the young apple trees that 
come in their way, and as the keeping of sheep has 
come to be a necessity among these hills, there is no 
remedy for it except to box the trees so that the sheep 
eaunot reach them at all. There is no trouble about 
the old trees, but the young ones, planted where old 
ones have died or been blown down, have to take an 
.awful •• chawing.”—E,, Beaver Cb., Pa. 
Bbst Soil for Grapes —According to the Ohio 
Pomologieal Society, a better quality of grapes, with 
heavier must, can be produced ou a clay soil, or one 
of loamy clay, with a limestone or slatey subsoil, than 
on sandy grouud or alluvial deposits. If this be so, 
the soil through a considerable portion of the central 
counties of New York must he well adapted to grape 
cu! turn. The Society also agreed that, in all cases, un¬ 
der-drainage was necessary to success in grape grow¬ 
ing. Grapes are becoming more and more extended 
in their cultivation throughout the State. 
To Drive Bugs from Vines.— Ihave succeeded in 
keeping the bugs at bay, and saving my encumber 
vines. I got some gas tar at the gas works, and 
dipped plantain leaves partly in it and laid one down 
in each hill, being careful not to touch the plants with 
it, for it kills whatever it touches. The result was the 
bugs left the vines entirely alone. A few bugs came 
around, but t presume they did not like the smell, and 
so they left in disgust. It needs renewing when the 
tar gets dry, so as to keep the perfume good and strong. 
Some put a few spoonfuls In a pall of water, aud stir 
it thoroughly, and after It settles sprinkle the leaves 
with the water. This mode of using It is also effectual, 
and unless tbe tar gets on the plants it does not re¬ 
tard their growth.— Wm. H. Otra, Penn Tan. X. 5 ' 
COLORING RECIPES. 
Mr. Moore:—M y wife scuds you the follow¬ 
ing recipes for coloring. She has tried them, 
aud knows them all to be “A No. One,” 
First aud foremost, every article to be dyed, 
as well as everything used about dyeing, must be 
perfectly dean of tilth and grease; soft water 
must always be used, aud sufficient to cover the 
goods. Scour all goods to be dyed well iu soap¬ 
suds, aud then riuso the soap out. 
For a Madder Red.—T o 2 lbs. of goods or 
yarn take 1 lb., of madder, 4 oz. of the solution 
of tin; soak the madder over night, and in the 
morning put it into your boiler—tin, copper or 
brass will answer—ivmg it to a scalding heat 
(It must not boil,) and then add your solution 
of tin. Stir well; then put in your goods, dip 
of an hour, i. e,, wring out every ten minutes 
and air it out of doors. When done wash well 
iu soapsuds. 
Slate Color on Cotton or Woolen.— Take 
beech bark, boil it in an irou kettle, skim out 
the chips after it has boiled sufficiently, and then 
add copperas to set the dye. If you wish it vet > 
dark add more copperas. This is nice for your 
stockings. 
Dark Snuff Brown. —For 5 pounds of cloth 
or yarn take 1 lb. camwood and boil it fifteen 
minutes, then dip the goods for % of an hour; 
take out the goods and add to the dye two 
and a half pounds fustic, boil ten minutes, and 
add 1 oz. bine vitriol and 4 oz 3 . coppears ; dip 
)■£ hour; if not dark enough, add more copperas. 
This is tip-top for Merinos or all-wool delaine. 
It is dark and permanent. P, Wilbur. 
Palmyra, Mich., 1S65. 
— • * «■- 
VARIOUS RECIPES. 
Pie Plant Pie. —Will some one of the Rural 
readers, through the columns of your paper, 
send a recipe for making good Pie Plant pie? 
Also, how to treat the plant, and oblige.—F. L. 
M., Herkimer, X. T. 
Rhubarb Wine and Jelly.— Can some one 
of the readers of the Rural give (as soon as 
possible,) a good recipe for making Rhubarb or 
Pie Plant wine? Also, a recipe for making 
jelly of the same?—I. 6. G\, FockviUe, Ind. 
Plain Cake.—I send you a good recipe for 
plain cake. Two cups sugar, 1 of sour milk, 
3 of flour, 2 eggs, 4 spoonfuls butter, 1 tea¬ 
spoonful soda. Season to your taste. Put all 
the ingredients together, and beat np quickly. 
Will some of the lady readers furnish a recipe for 
making good drop cakes ?—Mrs. S. A. Potter. 
-Alum Baskets.— Alum baskets are made by 
covering common bonnet wire with wollen yarn, 
and bending it into the desired shape, suspend¬ 
ing it in a vessel that it cannot touch the bottom 
or sides, and pour three pounds of alum dis¬ 
solved iu a quart of soft water, while hot, over 
it; let it stand over night, take it out and dry. 
If colored yarn is used it will shade through the 
alum, which some prefer.— Francelia Forres¬ 
ter, J loro A fame , Wis ., , Tuly , 18(15. 
How to Make Pie Plant Pies.— There was a 
great deal said last year about sweetening Pie 
Plant pies. One receominended putting in sugar 
as long as your conscience would let you, and 
then shut your eyes and put iu a handful or two 
more ; but my wife has a recipe that I think is 
much better, that is, after your plants are pre¬ 
pared for pies, put them into water enough to 
cover them ; put into every quart of water one 
tcaspoonful of saleratus; let It stand thirty 
minutes, then sweeten as yon would apple pies. 
This not only takes out the acid, but it will 
make tough stalks more tender.—W. V. S. 
Recipe for Steamed Pudding.— One quart 
of sour milk, 3 eggs, 2 tablespoons of cream, 1 
teaspoon soda, same of salt, and as much flour 
as can be conveniently stirred in with a spoon. 
Put in a handful of either raisina. dried currants, 
or green currants, or any other fruit, and steam 
one hour. Serve with sauce made as follows:— 
Take one tea enp of sugar, one of vinegar, one 
of water; set it over the fire, and when it comes 
to a boil thicken it with a tablespoonful of butter 
and flour rubbed together. The water should 
not stop boiling while the pudding is beiDg 
steamed. 
Plain Doughnuts.— One pint buttermilk, 3 
tablespoons cream, 3 eggs, 1 tea cup sugar, 1 
teaspoon soda. Flavor with cinnamon. Mix 
in flour enough so that it will roll out aud cut 
in any shape to suit the fancy.— Aunt Rachel. 
----» - 
Raspberry Royal. —Dnringthe hot summer's 
solstice, when appetite fails, and universal lassi¬ 
tude lays hold of the system, do not rush head¬ 
long to pn(pionie pills, phlebotomy and apothe¬ 
cary practices, but seek to pnt on muscle w th 
some simple renovator of your owu manufacture. 
Nothing better, I have learned to think, for the 
purpose, than Raspberry Royal, prepared thns : 
Four quarts of sound, ripe berries, placed in a 
stone jar—pour over them a quart of the best 
cider or wine vinegar—none of the villainous 
chemical acid abominations will answer the pur¬ 
pose—add a pound of tine white sugar, and beat 
the berries to a batter with a wooden pestle. 
Then strain dry as nearly as may be through a 
strong linen cloth, aud add to the sirup thus 
obtained a pint of first class pale brandy. Bottle 
and use t wo tablespoonfuls in a half-pint tumbler 
of water. 
Blackberry Cordial.— To a gallon of good 
ripe blackberries, add three pounds of cheap, 
clean brown sugar and a quart of rain water 
scalding hot. Suffer the berries thus treated, to 
stand twelve hours in an earthen crock, and 
theu stew twenty minutes iu a porcelain lined 
kettle. Squeeze out all the liquid through a 
close cloth strainer; add to it a quart of Jamaica 
spirits, a quarter of a pound of whole allspice, 
aud an ounce of essence of doves. Bottle wheu 
cold, and use a large tablespoonful of the cordial 
iu an ordinary tumbler of water, as a common 
beverage during all the warm weather. Under 
such a practice, there will be very few eases of 
cholera infantum and “ summer complaints,” 
among children, or of diarrhoea or dyseutary 
among adults. 
-—------ 
Preserving Grates.—M r. F. J. Boying, of 
Lancaster, Ohio, has beeu very successful in 
preserving grapes during the winter, in the fol¬ 
lowing manner:—On a clear, dry day he gathers 
perfectly ripe and sound buuehes, and lays them 
carefully in stone jars holding oue or two gal¬ 
lons each. The jars are then set in the grouud, 
iu a trench deep enough to allow their tops to 
be eight or ten inches beueath the surface. 
Some boards are then laid over the jars, the 
trench filled up over it. Grapes packed in this 
way keep perfectly well until the first of March. 
