O&JLfte 
HORTICULTURE IN INDIANA. 
Wb are Indebted to the Secretary of the In¬ 
diana Horticultural Society, Geo. M. Beeler, 
Esq., for a very interesting report of the pro¬ 
ceedings of the Fourth Annual Meeting, hold at 
Indianapolis January 3d, 4th and 5th. From the 
addresB of the President, I. D. G. Nelson, of 
Fort Wayne, we make the following interesting 
extract: 
“ The apple being the great staple fruit crop 
for market, os well as for family use for the 
million, I pass over the other delicious frnits for 
the present, and will drop a few suggestions on 
this branch of the subject. Having been a fruit¬ 
grower to some considerable extent for the past 
twenty-five years, and having paid dearly and 
bitterly for much of the little horticultural learn¬ 
ing I have, I propose giving a few brief practical 
hints that may be of some use to others, 
“ My great and leading error, like most other 
beginners, was, in the great number of varieties 
and the want of selection of suitable sorts adapt¬ 
ed to the soil and ciimnte—a most fatal error, 
which added to the frequent blunders or imposi¬ 
tions of nurserymen, who I am sorry to say, are 
not always more honest than other men, has 
given mo endless trouble for the past twenty 
years, aud attended with not a little expense. I 
have been grafting and re-grafting ever since 
my first orchard began to bear, until I have 
converted nearly five hundred trees from proba¬ 
bly half as many sorts into six or right varieties, 
and am still engaged in grafting from twenty- 
live to fifty trees a year, and expect to continue 
the bnsinees, if I live, for years to come, and 
until the varieties in the main are few in number, 
and those only of the most choice and profitable 
sorts. 
41 For the benefit of others who have blundered 
into similar difficulty, and their number is 
legion, I will state, that my practice is to visit 
my orchards during the fruiting season, every 
day if possible, certainly twice a week, provided 
with a pencil, memorandum book, labels, and 
small strips of white muslin in my pocket. I 
take notes from time to time and from year to 
year in regard to the growth, heffithfulness and 
productiveness of the trees, quality of fruit, klud 
of soil, treatment, aud any aud all other particu¬ 
lars that it may be important, to know, before 
determining whut disposition to make of any 
variety. When I become convinced that a cer¬ 
tain variety for aoy cause is not worthy or profit¬ 
able, no matter how good a reputation it may 
have established elsewhere, ltie a strip of muslin 
onmTinib conspicuously, aud attach a label with 
the name of the variety with which I wish it 
grafted written upon it, and when the grafters 
are at work, they see the signal and the work is 
soon done. 
AFTER MANAGEMENT. 
“Judging from the many imiuiries I have re¬ 
ceived, aud from the numerous grafted orchards 
I have seen, 1 am apt to think that the subject 
of after management of a grafted orchard is not 
well understood, and as the practice of grafting 
orchards is becoming more general, where the 
fruit from any cause becomes unsatisfactory, I 
will go on to say, that my custom is not to wait 
till the trees get large, but as soon as I get fruit 
from a variety for a sufficient length of time to 
become satisfied, I commence the work at once, 
and graft all of that variety, except a specimen 
tree or two—putting lu two scions In each stock 
grafted. On or before the first of July I visit 
my grafted trees, and if both scions arc growing, 
which will generally be the cose, if the work is 
well done, I pull out the weakest one, or the 
one least needed In shaping the top of the tree, 
rub ofl' all sprouts, (and there will he plenty,) 
and enough of the limbs to give plenty of room, 
light and air, so that the grafts may make a 
good healthy growth. This 1 continue through 
the season as time and opportunity offers, some¬ 
times pinching the ends of the graft if growing 
too rapidly. The following year cut one-baif or 
more of all the old wood remaining—cut back 
the grafts if the growth is too great, which is 
rarely the case, and see that the tree is well 
balanced, especially not too heavy on the east 
Bide. If there have been any failures and more 
grafts are needed, put them in. If too many, 
cut them out, aud see that plenty of room, air 
and light is given again, through the growing 
season. The third year cut out all the balance 
of the old wood, and the job is finished except 
keeping the sprouts rubbed off, aud sometimes 
stopping the grafts by pinching as before, to 
muke them stocky. Trees thus managed make 
as fiue au orchard as root grafted trees, and 
frequently much finer. 
“I will not name the few varieties that I am 
almost exclusively setting, as it would be of little 
practical utility, but refer that branch of the 
subject for information, to the discussions of 
our Society and to the lists recommended for 
different localities. 
“ But the young orchard to be set out, that 
will need no grafting, demands particular con¬ 
sideration and careful investigation, for it is a 
tact patont to every pomologist, that teu thrifty 
growing trees of choice and productive varieties, 
arc worth more for a series of twenty-five or 
thirty years, than oue hundred promiscuously 
selected. Let that be thoroughly impressed 
upon the mind of every person about to plant 
au orchard- let him join the Indiana Horticultu¬ 
ral Society, attend ltd meetings, read its Transac¬ 
tions, and my word for it he will uot have 
occasion to resort to speculating in coal hills or 
uil wells for an income to support his family, 
accompanied by anxious cares of restless nights 
but will find his declining years re-invigorated 
by the rich perl'uino at each returning harvest of 
his golden treasure. 
But millions of dollars are wasted annually 
in the Uuited States in setting out orchards of 
poor varieties, poor trees, poor planting, and 
poor care afterwards. Many will expend fifty 
dollars or more for trees, hut will net give a 
dollar to a Horticultural Society to learn what, 
to do with them. 
“ A person baviDg succeeded, however, in rais¬ 
ing a good crop of choice apples, must not think 
that he has learned all that it is necessary to 
know, but if be would realize a profitable return 
from bis orchard he must learn when and how to 
gather and take care of his fruit. This branch 
of the subject also demands especial attention, 
but having treated upon it somewhat at length 
in my last year’s address, I will not review it 
again, except to remark, that I am still pros¬ 
ecuting experiments without the aid of artificial 
means, greatly to my own satisfaction, and may 
at some future time, if I consider the result of 
sufficient importance, give it to others. In the 
mean time, I will say in general terms, as on the 
occasion alluded to, pick most varieties early 
and before the fruit begins to fall much from 
the tree, and handle carefully, remarking that 
some varieties require much earlier picking than 
others, which Is a great convenience to know in 
gathering, where large crops are raised. A few 
varieties, such as Wine Sap, Rawles Janet, &c., 
should be the last picked—and the latter partic¬ 
ularly in the latitude of Northern Indiaua, where 
it does not always mature well, wants the benefit 
of the whole season. It adheres to the limbs 
with great tenacity, and may be left upon the 
tree frequently till the leaves have all fallen, 
and will suffer no damage from the neglect, bnt 
is frequently improved in color and flavor, and 
being so good a keeper will not be materially 
injured in that respect. Keep the fruit cellar as 
dark and cool as possible, almost to the freezing 
point; air it occasionally for a short time, by 
opening doors and windows, if not otherwise 
ventilated, when the weather will permit, and 
the result will not fail to be satisfactory.” 
PIE PLANT VEKSUS GRAPES. 
A correspondent of the Rcral asks how to 
make wine from pie plant. He might as well 
ask how to “gather figs from thorns or grapes 
from thistles.” 
Rhubarb, or Pie Plant, is an herbaceous plant 
of the order Rheum. It contains not a single 
ingredient In common with the grape bearing 
plant of the order i'.tace.r, barring a trace of tar¬ 
taric acid. It does not contain a particle of 
grape sugar. Its juicy, acid petioles yield a 
mucilage which cannot be purged of its woody 
fibre by any known fining process. Horace 
Williams, of Buffalo, has been very persistent 
In his efforts to make wine from the pie plant. He 
says that neither isinglass nor any other finer will 
cleanse its mucilage of its vegetable matter; a 
sediment is always deposited on the bottom of 
the bottle which again mixes with the wine on 
decantation; in no condition was the wine 
made clear and pellucid. 
The Grent Value of ihe Grape Crop iu 
Western New York. i 
Bnt wby should we foolishly xry to gf.her 
grapes trom thistles, when so large a portion of 
onr country is so well adapted to grape culture. 
At this time, in Champaign Western New Fork, 
grapes are almost the only fruit we have that is 
not affected, and in most cases nearly destroyed 
by insect enemies. We have had this season a 
few wormy cherries; currants aud gooseberries 
are among the have beens; nearly all our apples 
are falling from the trees stung to the death, aud 
those Ibat remain will be poor and worm-eaten. 
Pears are few; peaches naught; every plum has 
been thrice stung and is now falling unripe from 
the trees— even the damson, which has hereto¬ 
fore escaped the worm, is destroyed this season. 
True we have had the short-lived strawberry and 
raspberry in great perfection, but the generous 
grape is now coming forward, as ever, in great 
lorce, and in all its wonted luxuriance, a stand¬ 
ard fruit to gladden the hearts of a now almost 
fruitless generation! 
Grapes for Wine. 
It is true that many worthy experts, followed 
by the wlne-hibhers, have filed a stereotyped 
protest against our Northern grapes for wine, 
as they contain too little grape sugar to supply 
the necessary alcohol. But I would simply ask, 
why an equivalent in cane sugar will not do just 
as well ?—for it is not the sugar that flavors the 
wine, and as cane sugar contains more carbon 
tbau grape sugar, it is of course so much richer 
in saccharine. 3 w 
Waterloo, N. Y., July, 1S65. 
PEAE BLIGHT-SLITTING THE BABK. 
Eds. Rural New-Yorker:—A statement that 
appears iu your paper of this date respecting the 
cure of the fire blight iu the pear tree, and of 
which you doubt the utility, is nevertheless 
partially correct, and I regard the system of 
slitting the bark as the only true and available 
oue. It will do much to stop that Vexing disease 
so often attacking our finest trees when laden 
with fruit. Trees that are not badly blighted 
can undoubtedly be cured by slitting the bark 
in numerous places all over the trank and limbs, 
when the poisoned sap dries out aud the hard, 
cracked spots scale off, as a new bark forms 
underneath. 
Slitting, like pruning, also seems to give new 
vigor to the tree, and I should practice it for 
that purpose alone; but the chief object in 
following this plan is to prevent the tree from 
becoming blighted at all. I have slit the bark 
constantly for several yeere past, and never saw 
a previously healthy tree, so treated, Infected with 
fire blight. I think it should be done annually, 
aud early in June, when the outer bark peels 
readily and the blight has not commenced, 
though I would do it'at any time iu summer if 
necessary. I cut in close to the ground, uslug a 
sharp-pointed knile—following the direction of 
the trunk and limbs, and particularly cutting 
into and through all hard and dark looking or 
cracked spots. There is no feax of overdoing it, 
so the tree ia not girdled, and by another season 
it will be seen what nature can do in the way of 
repairing damages. Usually three or four in¬ 
cisions in the trunk, and one in each of the 
iu,tin branches, i3 sufficient. I trust this method 
will receive a fair trial at the hands of some of 
our distinguished pear culturists, and be further 
reported on. a. Hammond. 
Geneva, N. Y., July 2tub, 1665. 
MILDEW ON THE GEAPE VINE. 
Our attention has been called to a valuable 
article on this subject written by Dr. C. Siedhof, 
of Weehuuken, N. J., and published in the Hor¬ 
ticultural ist. The following is the treatment by 
which the disease has not only been prevented, 
but vines nearly dead have been restored to 
health and vigor. The same application also 
frees the vines from the thrips. 
I. Treatment of the vines before the leaves 
appear. 
They must be thoroughly syringed, also walls, 
posts, trellises, etc., with the following mixture: 
Dissolve 8)4 ounces of common salt and 4 ozs. 
of saltpetre in 80 ozs. (1 quart and }{ pint of wa¬ 
ter, adding 10 drops of Oleum Anthos (essence 
of rosemary, i and 10 drops of Oleum LavedduJse 
(essence of Lavender,) shaking the mixture thor¬ 
oughly before using it. Add one part of it to 
100-120 parts of water. 
II. Treatment of the vines when they are in leaf 
Sprinkle them thoroughly with flour of 
sulphur. t*’ 
1. As soon as the leaves appear. This first 
sulphuration is the most important of all. Mr. 
Neubert says in a letter to us, received in Octo¬ 
ber last, that ft has more effect than all the 
others combined. 
3. As soon as they are in blossom. 
3. As soon as the berries are of the size of 
peas. 
4. As soon as they commence coloring. 
The most convenient and successful imple¬ 
ment for the application of the sulphur is de la 
Vergne’s bellows, made in France. A tin sprink¬ 
ling box, or an extemporized bellows, may be 
employed in the absence of the French bellows, 
which is extensively used for dustiDg hop vines, 
itc., as well as grapes. 
-- 
IN THE GAEDEN. 
All good garden soil is not alike—some soil 
is good for one thing and some for another, and 
what all gardeners should learn as an elementary 
lesson, Is to adapt the crop to the soil. Now I 
do not call this yellow sand a very fertile soil 
for crops in general; Indeed it would be classed 
with the lighter soils wlieh need much feeding; 
bnt see how these Lawton blackberry plants 
loom up! There are shoots of this season’s 
growth eight feet in hdght and well propor¬ 
tioned, and they all s.l the Lawton is a gross 
feeder. The truth ia, 1 this loose ground the 
Lawton sends its rootle great way down, and 
they find something ft suits them, or they 
would not send np Suc^Rgbty- canes and ripen' 
such a crop of berries aHs now glistening upon 
they find something 'S suite them, or they 
would not send np Suc^Rgbty canes and ripen 
such a crop of berries alls now glistening upon 
their branches. ™ 
This is a capital season to set out strawberry 
beds, and persons desiring to plant new beds 
may go right about it at once. The plants are 
full of rigor, and will very soon take root and 
get a good start before winter. We are asked 
what varieties it is best to plant. Tastes and 
opinions will differ, but I should stick to the 
reliable sorts for a main crop, until something 
better is fully demonstrated; meanwhile curious 
cultivators can feel their way with a few of the 
uovelties of the times. But whatever kind you 
may plant, remember that the strawberry has 
a short root aud therefore most have a good, 
rich and available surface soil to feed upon. So 
whether you are setting out new beds or over¬ 
hauling old ones, secure a fertile top soil. 
What shall I do for an apple tree that refuses 
to bear fruit? asked an inquiring friend the 
other day. 1 ho good Buck is not a professional 
work on horticulture, b it whatever it says on 
that subject as well as upon all others is emi¬ 
nently true; and we read in the parable of the 
barren fig tree, the way proposed was to dig 
about it aud dung it; and that Is what I should 
do with the barren apple tree. The term root- 
pruning was not invented In that early day, 
neither did they have a supply of Ames’ steel 
spades, hut the modem gardener or orchardist 
can take one of these implements with a sharp 
edge, and taking a circle a few feet more or less 
from the body of tl ^ tree, according to the 
spread of the branches, *:t in the spade up to 
the hilt and take out a tnach of earth, to be in¬ 
verted, or, if sterile, replaced with fresh and 
richer soil, in this operation cutting off a good 
many of the roots, which li.is the effect to check 
the sap which goes all to wood, causing the 
formation ol fruit buds, Auother way which I 
have seen prove efficacious, is to peel the bark 
carefully from a portion of the trunk of the tree, 
taking care not to mar the enwbrium which will 
form u new bark. Ol these two methods, that 
of root-pruning is most to be commended .—Ohio 
Farmer. 
" » * ♦ 1 
PAELOB GARDENING. 
The variety of plants that may be cultivated 
in an apartment is greatly increased, 4 wkeu, in¬ 
stead of ornamenting the staml ol the parlor 
with a large basket filled with an assortment of 
dwarf succulent plants, the same spot is devoted 
to a portable green house. Green houses of this 
kind may, as well as flower-stands, be orna¬ 
mented externally in any rnanuer conformable 
to the style of the rest oi the furniture. This 
point depends entirely on the taste and fortune 
of those who propose to make use ot them. 
The portable green-house may be cold—that 
is, without any special means of warming it. It 
ii.ay also be tempered —that is, furnished with 
an apparatus for producing artificial heat. Ex¬ 
cept for the size aud the decoration, more or less 
elegant, it is nothing more than a great hand¬ 
glass, of which the panes of glass, supported on 
a light iron-frame, are arranged by means of slips 
of lead. Many of the upper panes should be 
made to open by sliding, as well to let air into 
the interior, as that you may he able to tend and 
cultivate the plants within. 
A multitude of interesting experiments in 
horticulture may be made, and charming results 
obtained, in the small space contained within a 
cold portable green-house. Its pots, none of 
them exceeding the medium size, may contain a 
complete assortment of the finest plants that 
are found in green-houses — not only in such as 
are not, but in such as are warmed by artificial 
means. If the portable green-house has not a 
special apparatus for warming it, it must be 
placed in a room where people habitually sit, of 
which it must necessarily take the temperature; 
and this temperature is pretty nearly that of the 
artificially-warmed green-ho use. 
It is quite probable, ladies, that many of your 
familiar acquaintance are, like yourself, fond of 
parlor gardening. If you possess a cold port¬ 
able green-house, you may, if you please, mul¬ 
tiply indefinitely the choicest ornamental plants; 
and, after having reserved for yourself the quan¬ 
tity necessary for keeping up your own stock, 
there will remain a large supply, which will af¬ 
ford you the means of contributing to the 
enjoyment of your friends by furnishing them 
with plants. 
We must first fill the pots with good sandy 
heath-soil, and then we can proceed with our 
work at our case. Nothing is more agreeable, 
whether we keep the products or give them 
away, than to see them arrive at a presentable 
degree of development. 
For the purpose of propagation you have three 
methods at your option — by sowing, by slips , 
and by grafting. Neither of these is difficult in 
Itself; attention and a great deal of patience are 
the only requisites to success in all three. 
The list of ornamental plants which can be 
propagated in pots in the portable green-house 
is very long, even if we limit ourselves to gar¬ 
dening in the house alone. We will select from 
among those most worthy of attention; and 
their propagation by seeds will give a just idea 
of how you should proceed with any others that 
you may have a fancy for .—Selected. 
HOGS IN THE APPLE OECHAED. 
Nobody sends such apples to market as my 
neighbor John Jacobs. He always has apples 
to sell, and gets the highest prices. Folks pre¬ 
fer large apples; and such are always packed in 
Jacobs’ barrels. You might search them with 
a candle, and not find a knotty fruit or a worm 
hole. Such Rhode Island Greenings and Rox- 
bury Russetts I have never met with in the old 
States. They are as handsome as anything in 
the virgin soil of the west. 
I was going by Jacobs’ orchard last summer, 
and I had the cariosity to call and examine for 
myself. Says I, “Neighbor, what is there in 
your soil that makes inch smooth, large apples? 
They are a third bigger than anything I can get, 
and my trees look as well as yours.” 
“ The secret is not in the soil,” John replied, 
with a twinkle iu his eye, “ but on it. Do you 
see those grunters there? My pork brings me 
fifty cents a pound—eight in flesh, and the bal¬ 
ance in fruit. I began to pasture my orchard 
ten years ago with hogs, and since that time I 
have had no trouble with wormy fruit. Apples 
as a general thing, don't fall from the tree unless 
something is the matter with them. The apple 
worm and cureulio lay their eggs in the fruit, 
and the apples drop early. The pigs devour the 
apples, and by September every unsound apple 
is gone, and I have nothing but fair fruit left. 
The crop of insects for the next year is destroyed 
by the pigs. They root around under the trees, 
keep the soil loose, manure the land some, and 
work over what manure I spread. The apples 
help the pigs, and the pigs help the apples.” 
I saw John’s secret at once, and have profited 
by It. I never had so few insects as this spring, 
and I have given the pigs credit for It. In turn¬ 
ing the orehard into a pasture, put in pigs—not 
landpikes, with snouts like levers. You might 
lose trees as well as insects in that case. But 
well-bred animals with judicious snouts, will 
root In a subdued and christian-like manner.— 
.•Lmerican Agriculturist. 
govtirult«val|lotc]S ami ojuniei 
The Union Apple Parer.— An engraving and de¬ 
scription of this new and patriot ically named machine 
will he Grand in our advertising department. Fruit 
growers will find it worthy of their attention, we 
think, while implement dealers, country merchants, 
etc., may And it for their interest to invest in the 
article. 
--- 
Currant Worms.—T he currant worm and miller 
have left ns, bnt they staid long enough to destroy 
rnost of our currant bushes, yet what there is left are 
coming out. with fresh leaves, aud after about two 
years we may have currants again. We heard that the 
worms staid only three years, and it is only three since 
they first made their appearence; and in sections 
where they have just come it may be a satisfaction to 
know of the above information.— A. Willson, Jfdr- 
ct'Uus, Qnon. Co., X. I”., July, 1S65. 
The currant worm has troubled us here the past ten 
years. Pick off the leaves with the eggs, kill the mil¬ 
lers, and give the worms a dose of powdered Helle¬ 
bore. 
KxKtTso Apples.— I noticed an article in your Ru¬ 
ral concerning how a farmer, Brattleboro, Vt, kept 
his apples in walnu* sawdust, and as I have a different 
method of keeping my apples, I thought it might be 
profitable to your readers to give it to you. In the fall 
of 1863 I took a few of my winter apples, wiped them 
perfectly dry, wrapped them in some dry rags, put them 
in a dry box, and placed the box in a cool cellar, and 
have kept them there ever since. As the result I still 
have a few apples that were grown iu the year 1663, 
which are sound and hard. 1 would like to hear from 
others on this subject, for I think it an important one. 
—Unojs Tom, lUccuiu, Crawford Co., Fa. 
VARIOUS RECIPES. 
To Remove Grease from Silk.—T ake a lump 
of magnesia and rub it wet over the spot. Let 
it dry, then brush the powder off and the spot 
will disappear. 
To Dtb Scarlet.— Take 1 gallon soft water 
to t pound of yarn; 1 oz. of cochineal; 3 ozs. 
cream tartar; 1 oz. solution of tin. When the 
water comes to a boil put in the cream tartar, 
then the cochineal; when dissolved add solution 
of tin, put the yarn in stirring it all the time, let 
it boil 15 minutes, air it once or twice, then 
rinse well in soft, water, and you will have a 
splendid color. 
Measure or Egg Cake.— Stir to a cream, a 
teacup of butter, 3 of sugar, four eggs beaten 
to a froth, a grated nutmeg, add flour enough to 
make a stiff batter, -... ., _ ^ 
Bell Cake.—T ake 3 cups of sugar, 1 of but¬ 
ter, 1 of sour c-ream, 3 eggs, l teaspoon soda, 
flour enough for a thick batter. 
Ginger Snaps.—O ne teaspoon burnt alum, 1 
teaspoon soda put in separate teacup, mix a cup 
of butter in your flour, the same as you would 
for pie cx'ust; two tablespoons ginger; 114 cups 
of molasses. Then pour a tablespoon of "boiling 
water on the alum and soda, turn it together, 
mix it in with the rest, knead it all together; 
roll thin. This will make a iaige pan full. 
To Dye Brown.—T o dye woolen brown, steep 
the goods in an infusion of green walnut peels, 
or steep butternut and black cherry bark to¬ 
gether and you have a pretty brown. 
Snow Cream.—T ake a glass tumbler half full 
of thick, sweet cream; 3 tablespoonsful of pow¬ 
dered white sugar, stir in fine snow until you 
get it thick, then flavor with cinnamon, lemon, 
or anything else you like. Try this some day 
when you feel out of sorts and see if you do not 
feel better. 
Indian Bread.—T ake a pint of bread crusts, 
pounded fine, pour over them a pint of sweet 
milk, let it stand in a warm place until the bread 
softens. Then add 1 quart sour milk; teacup 
molasses; 1 teaspoon soda; 1 teaspoon salt, and 
enough meal to make a good thick batter. This 
makes good bread and is a good way to use up 
stale bread, which would otherwise he thrown 
away.—M rs. M. L. R. 
Plain Rice Pudding.— Put one cup full of 
rice in a quart of new milk, in a basin, bring 
gradually to a scalding heat, and keep it so two 
hours before the pudding must be prepared for 
baking. Then take 3 eggs, a cup of sugar, and 
half a nutmeg, beat wt-U together, add a pint of 
cold milk, and a spoonful of salt to the rice ; 
stir in the eggs and sugar, and bake an hour. 
To be served with sweetened cream or sauce. 
Rich Rice Pudding.— One pound rice, two 
quarts new milk, prepared as above. Wash and 
dryj. lb. currants and % lb. raisins; takeS 
eggs, lit lbs. sugar, an oz. lemon peel, or any 
spice preferred, beat thoroughly, add a pint of 
sweet cream to the rice, stir in the other ingre¬ 
dients, and bake two hours. This is sufficient 
for a dinner for 25 persons. 
Prudence Cake. — Take one quart broken 
crusts of bread, with just enough milk to cover 
them, let them staLd till Bolt, beat till perfectly 
smooth and free from lumps. Take 3 eggs, a 
cup full sour milk or cream, a teaspoouful sal- 
eratus, 1 of salt, and flour enough to form a stiff 
batter; stir well; pour in a buttered pan; bake 
half an hour in a quick oven; serve with butter 
and molasses or honey. This is a good break¬ 
fast cake.— M., Hartford , Ohio. 
Diamond Cement.—T ake 1 fi>. white glue ; 1 
qnart rain water; 3 gills alcohol; 4 ozs. white 
lead; dissolve the glue in the rain-water; add 
the alcohol and dissolve again; thfen add the 
lead; boil 13 minutes; stir all the time; bottle 
while hot. The above is sold as a recipe for 
mending wood, leather, Arc., to make as strong 
as before broken.— M. Y. 
To make Soup.—T ake 7 5>s. of good beef or 
mutton; fill your dinner kettle nearly full of 
water; 1 pint white beans; I good cabbage-head, 
cut fine; 1 dozen onions; 1)4 cups of hulled 
barley; put all in together; stir often, let. it boil 
from 3 to 4 hours. Will some of the lady read¬ 
ers of the Rural please try this, and iuforms us 
how they like it?—M. A. C., Ibrtage, X. Y. 
Blackberry Syrup.—M ake a simple sirup of 
a pound of sugar to each pint of water, boil it 
until it is rich and thick, then add to it as many 
pints of the expressed juice of ripe blackberries 
as there are pounds of sugar; put half a nutmeg 
grated to each quart of tho sirup; let it boil 15 
or 20 minutes; then add to it half a gill of fourth 
proof brandy for each quart of syrup; set to be¬ 
come cold; then bottle it for use. A table¬ 
spoonful for a child or a wineglass for an adult, 
is a dose. 
BLACK3ERRIES.—Preserve these as strawber¬ 
ries or currants, either liquid or jam, or jelly. 
Blackberry jelly or jam Is au excellent medicine 
in summer complaints or dysentery ; to make it, 
crush a quart of folly ripe blackberries with a 
pound of the best loaf sugar; put it over a gen¬ 
tle fire and cook it until thick, then put to it a 
gill of the best fourth-proof brandy; stir it awhile 
over the fire; then put it in pots. 
Barberries.—P reserve them the same as cur¬ 
rants ; or they may be preserved in molasses. 
Pick them from the stems, and put them into a 
jug or jar with molasses to cover them. The * 
acid soon destroys all taste of molasses. The 
small winter or frost grape may be done in the 
same manner. 
