THE RURAL NEW YEAR 
Tiif. Rural reader will remember the article on 
the question of the nomenclature of this cherry, 
which appeared in the Rural of November 23, 
wherein the writer insisted that the Barly Richmond 
is not the Rally May cherry; and that the hardy, 
productive and early-bearing cherry, cultivated by 
Jambs Wakeman and others, is the Early Rich¬ 
mond. and uot, ia any wise related to the Early May. 
. It will also bo remembered that wo were contro¬ 
verting the position of the Hon. M. L. Dunlap, who 
lias for years insisted upon calling it the “May 
Cherry” or “ Early May,” 
This whole question was brought before the Illi¬ 
nois State Horticultural Society at its recent meeting, 
by Mr. Dunlap, for adjustment. The article in the 
Rural of November 23 was read, and Mr. D.’s 
appended reply (prepared for the press) in an 
elaborate paper, was also read. 
Mr. D., in this paper, insisted that this cherry was, 
early in its history in this State, known us the “ May 
cherry;” that it had been sent here from Cincinnati 
as the Early May; that it is distinct, and entirely 
unlike the Early Richmond of the East, as sent 
hither by some Eastern nurseryman; but he con¬ 
cedes that it iH not the Early May of Downing, 
Elliott, .to. The writer asked, “ Whose* Early 
May is it, then? A Voice—“ Dunlap’s Early M:iy.’> 
Dunlap— “The Early May of the Wes!.” Mr. 
Overman had long knowu it as the Early May. It 
was so known in Indiana aud Ohio, and so intro¬ 
duced here from those States, Mr. Edwards had 
known it in Cincinnati. It was there called the 
Early Richmond, or Early May. The two cherries 
were regarded identical then; or at least the names, 
as used, were synonymous. But the ebony, as he 
With the present number we commence the new 
year arid a now volume of the Kura l. We have not 
space in which to review the past, or write our antici¬ 
pations of the future. Fortunately, the scores of 
thousands of readers who have been our compan¬ 
ions in the orchard and the flower garden these 
many years, need not to be informed that our asso¬ 
ciation has been alike pleasant and profitable. They 
know that with an eye single and a fixed purpose we 
have labored untiringly for the good of the farmers 
and fruit growers of the country, while we have 
nover forgotten to inculcate a love of the beautiful 
and the true. For the future we anticipate a long 
career of useful and untiring labor. We commence 
another year in the anticipation of doing good, of 
spreading the knowledge of line fruits and fragrant 
flowers, of improving the taste, and increasing the 
happiness of all who invite our weekly visits. 
Eds. Rural New-Yorker: —.Seeing an inquiry 
in a recent, issue of 'your journal for information 
relative to getting up a chicken pie, lot me send my 
mode. I take two common-sized chickens,—old ones 
will answer, which are not good to roast,—put them 
in a pot with plenty of water, some suit, and boil 
until tender, but not too much. Then make a crust 
as you would for biscuit. I use cream, and think it 
best. Roll about one-fourth inch thick, and line the 
sides of a six quart pun with the crust, then dip in a 
layer of chicken, season with butter, pepper and 
salt to suit the taste. Then another layer of crust, 
and again a layer of chicken, and so on until the 
pan is full. Then roll a top crust large enough to 
cover the pan, put into the oven, bake moderately 
one hour and it half, and you will have chicken pie 
enough for a dozen persons, and I doubt not but 
they will pronounce it good.— Mrs. A. Green, 
Amboy, Ohio , 1861. 
Seeing an inquiry how to make Chicken Pie, I 
send my recipe:—Boil the fowls until tender; pre¬ 
pare a crust of buttermilk and cream, in the same 
manner as tor soft biscuit; lino your baking dish 
with a portion of it, then break tho fowls iu pieces, 
and place the portions around iu the pie. Put in 
some lumps of butter, then pour in the liquid in 
which the fowls were boiled until tho pan is two- 
thirds full. It should be seasoned to the taste before 
putting in, but not have any thickening in, or it will 
dry away too much. Mold some butter into the 
crust reserved for tho top. Roll out aud wet the 
edges where the crust comes together. Make a hole 
in the top to let, out, the steam. Bake it moderately. 
At least two fowls will be necessary for a large pie.— 
II. 0. D„ Elk-horn, Wis., Ml. 
Dress chickens in the usual manner; cut up as 
small as possible; pot the pieces iu cold water, aud 
boil until tender. Take up and set away to cool, as 
it injures the crust to put it over hot, aa is the cus¬ 
tom with some cooks. Take a tablespoonful of flour 
and star into half a pint of rich cream; stir this into 
the water the chicken has boiled in, also season to 
your taste wit h pepper and a little nutmeg. Lot it 
boil up a minute, and set away to cool; then make 
your crust with shortening and flour. Mix with 
water, as you would any pie-crust; heat up an egg 
and put in the water, which should be ice cold. 
Line your pie-dish with the crust; put about an inch 
of crust around the bottom, and put in your meat, 
with a great spoonful of chopped pork, which has 
been fried a light brown. Scatter in bits of butter 
rolled in flour, and turn in the gravy enough to come 
up even with the meat Put on the top crust, and 
wet the edges, to keep it secure. Bake half an hour. 
—Mrs. Cynthia 0: Brown, Burlington , Cal. Co., 
giant emietor a run, reduced in size 
feet, and so numeroi)B that the plant, when in bios- their kindred. In t! 
som, has the appearance Off a bouquet of flowers, family styled Phvto\ 
the green leaves only just peeping through, as etuidc-fcedcrs. Tin 
flowers and leaves are arranged in a bouquet l v a found both in their 
tasteful florist. The usual height is about one foot plants and leaves, o 
Peony Flowered. -A large, showy and boauti- feed, causing great 
fnl flower. The petals are incurved, giving the eulturieb The lan 
blooms a globular form. Like the preceding, they allied species mine 
present almost every variety of color. Plants from with six feet formed 
eighteen inches to two lent iu height. Perfection colors. Some nwlei 
resembles this, but is of a little larger growth, some in cases which 
New Chrysanthemum Flowered.— This is a them, while others 
new and very desirable variety. The plants Only states, “ when first 
grow about ten inches in height The flowers are as picking strawborrie 
large as Peony Flowered, aud so numerous as to of a light green coloi 
conceal the leaves entirely. lame or grubs. T 
Imurique 1’omuone. — Flowers rather small, the IlalUca ; the 
round, the petals finely imbricated. belong to this famil 
New Crown or Two Colored.— This is one of lar insect has been 
the most delicate aud beautiful Aslers we have ever by one name and t 
cultivat'd. Each flower is of two distinct colors, a after closely rendi 
few of the outside rows of petals being carmine, of Colaspi* and 
scarlet, violet, or blue, and the center a clear, trans- species, Ualdkm 
parent while. Boreidi-Amerkana 
Large Rose Flowered or La Supkrbe.— We enty-flve species, 
flowered this fine variety for the first time last sear Nab Seu, Philo,, 1 
son, and nothing in our garden attracted more could come to iu 
marked attention. It is very large, of good form, with those iu Hi 
and of the purest, brightest rose color imaginable. Rathvon, I And ii 
We had many specimens about five inches in 4-noUUa, now chaiq 
diameter. no doubt the sanu 
New Giant Emperor, — This is the giant of the “ Calaspis i-notata, 
Asters. Our engraving shows the form of the cies are variable ii 
flower, but it is reduced to two-thirds the uaturul generic character i 
size. The plants are peculiar in their habit, as very difficult by m< 
exhibited in the engraving, erect, with no side- come, to any conclu 
branches or blooms, and having usually five flowers, But let that pass ui 
all of the same height. The old Emperor was only sification is product 
of ono color — a dull lilac —but we now have fifteen Dr. Lk Conte, w 
different colors of the Giant Emperor. As wo have generic characters 
hud but one season's experience with this variety, already published I 
we give the following description by Henderson, Institute, at Washij 
of London:—“The Giant Emperor Asters are the erous families and 
most splendid flowers in Asters yet offered, whether On Saturday I 
The Aster was for a long time called the China 
Aster, then the German Aster was the most common 
name, and ail of tho best varieties were called Gor¬ 
man, while those that had not. been improved 
retained the old name. Of late yearn the best sorts 
are known aa French. The French name for the 
Aster is Let Paine Marguerite, China Asters were 
introduced to Europe by a missionary in 1730, who 
Bent seeds to Paris, and the next year they were 
grown in England. The Aster, when introduced, 
waa single, red and white, with a large yellow disk, 
specimens of which are even now to be mot with 
occasionally. A blue variety waa soon produced. 
They were showy but ragged-looking flowers. The 
Germans were the first to give special attention to 
the Aster, and they made the first step in the work 
of improvement. First, was produced flowers with 
striped rays, called striatum, mostly blue, edged with 
white, and many can remember when this was one of 
our most popular garden flowers. These were com¬ 
monly called German Asters, to distinguish thorn 
from the common China Aster. BotJi French and 
Germans now enlisted heartily in the improvement 
of the Aster, and the result was the production of 
Quilled Asters, by the enlargement of the disk 
flowers, and a corresponding change of color. 
Thus was produced the well-known Quilled Asters, 
which, though far inferior to the best sorts of the 
present day, was quite an improvement on the ohl 
China and German Aster. Semi-double varieties, 
with several courses of igjulute Or flat rays, were 
obtained, by the partial change of tho disk into ray 
flowers. 
We give our readers an engraving showing the 
best of the Asters, as they were grown some twenty 
years since, for the purpose of exhibiting the progress 
fwtmiUtmtt ^ote$ 
To Fricassee Chickens. — Boil them forty 
minutes in water enough barely to cover them. 
Take off the scum as fast as it rises. Take them up 
and carve them in the usual way. Put part of the 
water in which tlioy were boiled into a spider or 
stew-pan. For two cldckeus mb a piece of butter 
as large as an egg, and a spoonful of flour together, 
aud stir into the water as it boils up. Add some 
salt, and a gill of cream or milk. Lay in the pieces 
of chicken, cover the pan close, and stew them 
gently eight or ten minutes. Parsley cut fine is a 
decided improvement 
Th k Lucy W inton Grave.—A n article published by CoJ. 
E, C. Frost, in relation to tho “ Lucy Wiutou Grape,” in the 
Havana Journal., and republished in tho Rural, induces mo 
to believe yowreromnieudation is very potent, for it has placed 
mo in a sml dilemma. I have bad more letters of Inquiry 
respecting tho grope than I ean conveniently answer, and nil 
referring to the article in the Run a i,»* th.. ruuscoft.he inquiry. 
Now, sir, as 1 urn only an awaOvr in grape culture, and do 
not keep vines for sale, though happy to contribute all in my 
power to grape culture, will you publish the following descrip¬ 
tion : 
It is the most rapid grower I have seen, and perfectly hardy; 
ripens 15th of August, three or four weeks before the Isabella 
in this region; about two-thirds its size; a tolerable bearer, 
clusters loose; of a very juicy, sweet, and spicy taste, a pleasant 
eating grape and J tliink will t.e valuable for wine, afl it contains 
a largo quantity of saccharine matter, and wheu dry makes a 
tolerable raisin, without the addition of sugar I apprehend 
it will require but little or no pruning, as it bears much better 
where it has run on fruit trres, without pruning, than when 
trained and pruned on trellis.— Nelson W inton Havana, 
Schuyler Co., N. Y, 1861. 
Old-Fashioned Indian Bread.— Pare and stew 
one half of a large ripe pumpkin; while hot, stir it 
into six quarts of corn meal. Do this before your 
emptyings are quite light. When your meal is cool 
enough to mix with your hands, stir in your empty¬ 
ings, with two quarts of coarse flour, and water 
enough to make your mixture quite moist. Knead, 
it thoroughly, put it in a warm place, and let it rise 
until quite light. Knead it again, put it in two six- 
quart pans, and bake about three hours. You will 
find this excellent —Sali.ik, Bethany, Genesee Co., 
N. r., 1861. 
COMMON DOUBLE ASTER./ 
of improvement Within the past fifteen years the 
character of this flower has been changed entirely, 
and it is now grown as double, as^beautifjil, and as 
large as tho finest Dahlia, ltjs in'all respects the 
finest autumn flower we have, and, being of easy 
culture, is destined to become;' popular, as soon as 
people become acquainted with its beauty and value, 
and are able to obtain seeds of the newest and best 
sorts. Unfortunately, much of the seed sold in this 
country is cheap and inferior, and not oue in a thou¬ 
sand ever saw a really good Aster. 
Wkatiisr an ii Fruit in Iowa. — A correspondent of De 
Witt, Clinton county, Iowa, writes under date ol' December 
ltitli:—“ Here in Towa Uie weather is truly delightful. Since 
tho 9th hist,, every day has been a type of September weather. 
Apples and potatoes are exposed for sale iu front of the simps 
as in mid summer, aud with no danger from frost. Old Soi. 
looks down witli a pleasant countenance, and Luna lights up 
each evening with au unusual brilliancy. We begin to think 
: our lines are cast in pleasant places,’ and that, although agri¬ 
cultural products are ruinously low hero, Town is a good State 
to live in. As yet, wo have not had sufficient snow to whiten 
tho ground. Iam, as yet, unable to say wllftt effect this fine 
weather will have upon vegetation, but upon an examination 
of the. raspberry canes and grape vines to-day, 1 came to the 
conclusion that tlius far uo damage has been done. 
Fruit Culture in Maine.—Byron Greene, of Portland, 
Maine, writes;—" I have a small garden in which I am trying 
the best varieties of fruits, &c.; and I find your paper a great 
help in deciding upon the new kinds worthy of trial. The 
Delaware grape proves with me to lie all that is claimed for it 
by its most sanguine friends. I have been trying some dozen 
varieties of raspberries for four years past, and give the prefer¬ 
ence to Dr. Ur.iNeit i.i.'k Vico President French, as best in 
quality, prolific, and of vigorous growth. 1 am surprised that 
so little mention lias been made'of it in the discussions upon 
that fruit, but. if. may prove better with me than elsewhere; if 
uot, its merits have been very much overlooked.” 
Fruit Growers'Souiuty or Western New York. —The 
annual meeting of this Society is to be held in the Court 
House, Rochester, on the 8th day of January, at eleven o’clock 
in tlm forenoon. It is expected to lx 1 continued two days. A 
fine display of winter fruit is anticipated. Farmers aud fruit 
growers are invited. 
Useful Information.— The gloss upon shirt col¬ 
lars made in factories is done by pressure and fric¬ 
tion upon curved surface of hard pasteboard. The 
linen must be pressed upon a hard, smooth surface, 
or no gloss will be produced. Those who make it a 
business to dress linen have all the necessary appli¬ 
ances to glaze it All kinds of cotton and linen 
cloth can be glazed by pressure and friction between 
smooth rollers; this is tho way calico is calendered 
and glazed. 
Fig 1. Fig. 2. 
Pig. 1 _ Cryptocephatw onnxttU —Say. The Oryptoceplialus 
arc vegetable feeders, and many of Uic species are very iu- 
Jurinua to useful plants, rbc antenna) arc however fiiliform. 
They are nevertheless closely related to the Metachroma or 
Pariix Fig. 2—Metachroma 'l-notuta—Faria •!notata. The 
anlenuai is seen under figure I. 
Amoug the number I found u single specimen of a 
small greenish-blue beetle, belonging to the family 
Tcnebrionklen, known as the Ophlocephala Lap., 
Neomida, of Tiko., and not easily distinguished (if 
not the same) from the Philydema, also called Din- 
perk, described by Say. These are usually found 
on fungi, and at this season in crevices, and under 
the bark of trees. I have found and figured Say’s 
Ptatydema k wivata, tho male of which has a pair 
of horns on its head, and a hollow between two 
tubercles. Tho male of Oplocephakt bicornis is 
very much like it in Ihe description. The specimen 
found, as above staled, is a female, and is not pro¬ 
vided with the horns. These sexual differences fre¬ 
quently lend to different specific names, and a life¬ 
time is too short to investigate the facts; besides, it 
don’t pay, which is a griovouB draw-back on persons 
who might even wish to do so. 
Please add, in a note, whether the strawberry 
leaves sent were taken from a hot-house, and whether 
my inference is right respecting tho “pale green 
larvae;” because the single specimen of the bluish- 
green beetle might possibly have been on the plants; 
yet 1 cannot think so, and judge it to have got into 
the wrong company, perhaps seeking shelter, as a 
“secessionist” from further mischief, r also found 
two ichneumon flies, allied to the Chalets, with the 
leaves. These may have hatched from some of tho 
larva) or pupm of the beetles. It is desirable to have 
a full knowledge of the manner in which, where and 
when the eggs arc deposited; tho grubs, their color, 
habit and mode of transformation, on the leaf or in 
the ground. A little attention to these particulars, 
by horticulturists, would tend greatly to a full 
knowledge of the history of sttch Species as produce 
mischief, and remedies would be more readily sug¬ 
gested aud more effectually applied. j. s. 
The beetles and leaves were taken from the open 
ground. Another season, we hope strawberry- 
growers will give some attention to the habits of 
this insect. 
During the last summer we heard of great depre¬ 
dations upon some of the strawberry planta¬ 
tions near this city, by a stnall beetle, which first 
destroyed the fruit, then the plants. A few days 
since specimens of the insect were handed us 
by 0. Foster, an extensive strawberry-grower, of 
Greece, about six miles from this city, with a state¬ 
ment that these beetles were so numerous the past 
summer that they destroyed nine-tenths of his fruit, 
first attacking the fruit buds, then the fruit, and 
afterwards the leaves; and in this way nearly effected 
Die destruction of the whole plantation. They 
appear to continue during the whole season, and the 
20th of December, when the specimens sent us were 
taken from the bed, were as lively as ever. He had 
tried various remedies, but all to uo purpose, Mr. 
F. thinks that if this beetle ia allowed to increase, 
strawberry culture will have to be abandoned in all 
sections whore it makes its appearance. About the 
Preserving Meat.— Take ground black pepper, 
—J lb. will do for 500 cwt,—a little more or less will 
do no harm,—sprinkle first with pepper until quite 
black, then salt in tho usual way. I have used this 
recipe for several years, and never failed to keep 
meat sweet. It adds very much to the flavor, like¬ 
wise. To be used on bams and shoulders. — J. J. 
Knight, Tuumsendwllc, Sen. Co., N. Y., 1861. 
Cbtcken Salad. — Boil or roast a nice fowl. 
When cold cut off all the meat, aud chop it a little, 
but not very small; cut up a large bunch of celery 
and mix with tlm chicken. Boil four eggs hard, 
mush, and mix them with sweet oil, pepper, salt, 
mustard, and a gill of vinegar. Beat this mixture 
very thoroughly together, and just before dinner 
pour it over the chicken. 
fttpitto amt usurers 
Tire Onondaga Pear. — I wish to inquire through your 
valuable paper nfi to tile comparative merit* of the Onondaga 
pear as u standard as dwarf?—L. M. F., Ninth Evans, Erie Co., 
N. K, 1861. 
The Onondaga succeeds well both us a standard arid dwarf. 
Making Tea.— Water for making tea should be 
used the moment it boils. The reason assigned, is 
that if it is boiled for some time, all the gas that is 
in it escapes with the steam, and it will then not 
make tea of the best flavor. Clear, pure, soft water 
ia best 
Polyanthus in Winter. — 1 found iu my garden the Poly¬ 
anthus in blossom in October aud November, and now, 
December 0th, after snow enough for a week's good sleighing, 
I have found two kinds still in blossom, which 1 Will inclose 
mi thin. It is well known by all florists that the plant, usually 
blOs-ioms in April and May. W r ill some of jour readers 
inform us whether they have ever known this plant to blossom 
ill autumn?—M \RY ' Jounson, CaJLormo, Oswego Co., A’. Y 
The Polyanthus forms its buds in the autumn, and when 
the seasons are long and mild, and the plants are in a warm 
situation, Bowers sometimes appear in tho fall. This is more 
commonly the case where potted plants are purchased from a 
nursery and put out in the spring. 
Parsnep Fritters.—B oil parsneps until tender; 
mash and season with butter, pepper and salt; make 
them in pats, dip them in butter, and fry in very 
little fat until brown. Or cover them with egg and 
cook gently. 
Parsnep Oysters. —To one pint of mashed pars¬ 
neps, add three well-beaten eggs, a teaspoonful of 
butter, pepper and salt to suit the taste, and sufli- 
cient flour to hold the mixture together. Make into 
little flat balls and fry brown in butter. 
giant emperor aster plant in flower. 
Of late years tho Asters known as French rue 
those produced by Truffaut, a celebrated French 
grower, who has raised some of the most perfect and 
beautiful varieties yet introduced, although many of 
Die German productions of the last year or two are 
very little, if at all, inferior. Indeed, some of the 
last German varieties are most magnificent flowers, 
We will describe a few of the best varieties. prin#r 
pally from notes taken in our garden the past season: 
Dwarf Fkyamidai, Bouquet. — This variety well 
deserves its name, for the flowers are line and per- 
Cranbsrry Or LTUHK.—Having fifteen acres of swamp land 
cleared up finely I wish to learn of some of the Rural 
readers if it will raise cranberries? Tho soil is a rich muck, 
from live to thirty feet deep, and neither earn nor gnus wi.i 
grow to any extent it brine mo coll I have ditched it so that 
tho surface water runs Off two feet below the Mirtheo 1 can 
keep (lie water back on the ground by stopping the main 
ditch, nr let. tt off at pleasure. It has been an open tamarack 
swamp. 1 wish to Irani the best wtiy of setting the plants, 
ami if best to keep the water on or oil - The soli is always 
damp to within three inches of the surface. I also wish those 
having plants to sell to write to uie, and give :i statement of 
cost per thousand, and the best, time of setting, or else adver¬ 
tise in tin RuhaL, so that we can all learn.— I'Hl.NKAS I'ltnjw, 
Adrian, Mich., 1861. 
We have several correspondents who are well posted In 
cranberry culture, and they will please give the desired 
information. 
(SPECIAL NOTICE.) 
Honor to whom Honor is Due.—W e shall never tiro of 
praising D. B. De Land & Co.’s Chemical Saleratus. We 
hail its advent with joy, as we have long been out of patience 
with the inferior stuff that has spoilt our broad, biscuit, calces, 
«Stc. D. B. De Land Sc Co. ought to draw a pension for intro¬ 
ducing this wholesome article before the world. It is now for 
sale by most dealers in the country. 
