at eight inches distance in the row. None of the 
plants have died out, as predicted in Warder’s 
"Hedges and Evergreens,” Horticulturists are 
beginning to see that our country is very large, and 
it will not do to recommend a fruit for the United 
States, but for some particular section; so it is with 
Hedge plants. Where the Osage will stand the 
winters, it is probably, all things considered, the 
best plant we have.” 
There is something singular about the Osage 
Orange. We have seen it growing and flourishing 
on the prairies of Illinois where apple trees of fif¬ 
teen years growth were killed by severe frost. Once 
we called on the late Dr. Euan, near Chicago, and 
he told us the lesson he had learned by the past 
severe winter was that the Osage Orange would 
endure any amount of frost, for while his orchard 
was destroyed tho hedge that surrounded it was 
entirely uninjured. Then we have seen the Osage 
Orange injured here by the winter, or by some 
unknown cause, when the thermometer did not 
reach eight degrees below zero, and even when the 
Isabella vine was uninjured when exposed upon a 
trellis. All we can say is that the Osage seems to 
be unreliable in this section. 
FRENCH TREE TOMATO 
Eds. Rural New-Yorker: — I send you a few 
recipes that I have tested: 
Rhubarb Pik. —Cut fine enough of the rhubarb 
to fill the pie plate, and stew with very little water. 
Add one cup of sugar; two eggs, well beaten; the 
pulp of an orange; half a cup of sweet cream. This 
makes an extra nice pie. Cinnamon is very good as 
a Condiment For the crust, use the same quantity 
of lard ns you do water; work the lard into the flour 
cold; then add the water, with a leaspoonl'ul of salt 
This is my recipe for the crust to any pie. 
Marble Cakk. —Three cups of white sugar; one 
cup of sweet milk; one cup of butter; one half tea¬ 
spoonful soda; whites of nine eggs; five cups flour. 
Spick Cakk.— Three cups of very dark sugar; one 
cup of butter; one cup of sour cream; one teaspoon¬ 
ful soda; yolks of nine eggs; whites of two; one 
tablespoonful of alspice. First put a layer of spice, 
and finish with the same. 
Jelly Cake. —Two and a half cups of white 
sugar; (lie same of flour; one of butter; seven eggs; 
nutmeg to taste. This will make six cakes if spread 
thin on a large cake pan. When warm, lay them 
together with jelly between. Square dishes are 
preferable to round ones with most persons, as tho 
cake shows to a better advantage on the table. 
Molasses Cookies.— One cup of lard; two and 
a half cups ol molasses; two teaspoonfuls soda; two 
eggs; one teaspoonful alum; one cup of sweet milk. 
New Orleans molasses makes nicer cake than other 
kinds. 
Jackson Cake.— One cup of butter; two of sugar; 
three of flour; one of water; one teaspoonful of 
cream of tartar; one of soda; five eggs; half pound 
of citron. 
Fruit Cake.— One pound of flour; one pound of 
sugar; one pound of butter; ten eggs. Beat the 
yolks and sugar together, add the butter beaten to a 
cream, together with whites well beaten; flour; one 
pound of currants; one pound of raisins; half pound 
of citron; mace; cinnamon; and gill of brandy. 
Norwich, N. Y., 1862. Nkttik DkLong. 
More than a year since wo gave a description of bav(J tliem die . ; 
tie Tree Tomato, from the French journals, and last unnece8sary op J ra 
autumn a more full account, from our experience ghould be g1liUy> 
the past season. We also furnished our readers __ 
Trith a correct drawing of a plant in fruit, from one SEASC 
of our specimens, and the only drawing we have 
ever seen of the new Tomato. Of tho good quali- The app ] es ar0 
ties of this Tomato thcre # can be no question. It is pect of an abunda 
excellent, and our only fear is that it will prove aQd peaches are pt! 
rather late, which will be a serious objection to the Jg ^ bad ,, 
grower for market, but not so great to the amateur. 23d in gomc j oca | 
Many of the plants grown by us last year we gave a tbiBg but the , 
to persons in the vicinity, and they have fruited in t0Q d for rapid 
houses during the winter. The following is Mr. longi „ g for tbeir BC 
Hotey’s opinion of this Tomato: bolter than cold ra 
“This new and very remarkable variety of the The Tulips are ] 
tomato demands more than the passing notice we ar( i s tjn gay ag ev 
gave of it in our last volume. It had not then been flowering shrubs a; 
fully tested; but it subsequently proved to be such sythia virklissma 
a valuable acquisition that we believe we shall be 
doing our readers a real service in commending it 
to their especial notice, and urging its culture wher¬ 
ever the tomato is a favorite; indeed for mere orna¬ 
ment it is no mean addition to the flower border, 
where its dense bushy growth, thick dark-green 
leaves, and clusters of large fruit, render it con¬ 
spicuous and attractive. 
“ It would be interesting to know the true origin of 
this variety; whether it was a mere accidental sport 
from the seed, or the result of some unknown fertili¬ 
zation, though probably the former; all we know is 
that it was found in a bed of seedlings, by M. 
Grenier, gardener to M. do Flenrieux, at the 
Chateau de Laye, France, whence its name. It differs 
essentially in habit, foliage, and growth, though the 
fruit is similar to some of the accidental seedlings 
now in cultivation, its nearest approach in size and 
appearance being to the Perfected tomato, so called, 
though it is milder and better flavored than that 
variety; it is in fact one of the best, if not the best 
of all the tomatoes in its edible qualities. 
“ The Tomato de Laye, or Erect tomato, as it is 
called, in accordance with its growth, and to obviate 
the pronunciation of its French name, is very vigor¬ 
ous iu its habit, with a straight stem, attaining the 
height of two to two and a half feet; remarkably 
stout, short jointed, with thick leaves, much crum¬ 
pled, on very short petioles, and very dark green. 
It branches but little, the lateral shoots rarely 
extending more than six inches. The fruit, which 
is very large, regularly formed, and deep red, is 
borne upon the short branches in such compact 
clusters as to nearly hide the main stem; as many 
as fifteen ripe fruits having been counted upon one 
of our plants last season, giving them a really orna¬ 
mental appearance. 
“In cultivation it only needs a straight stout stake, 
two feet high, to which the main stem should be 
tied, like a dahlia, and the plants may be placed at 
two feet distance, without crowding, so dense is 
their growth. The fruit ripens as early as the 
common smooth red, and some days beiore the Per¬ 
fected tomato, which, as we have stated, it more 
nearly resembles in form and size than any other 
kind. 
“For pot culture it promises great advantages, 
growing erect and occupying but little room, form¬ 
ing, with a little training, a regular pyramid of 
leaves and fruit. Upon the approach of frost, if the 
plants are removed to the greenhouse, the fruit will 
continue to ripen, and a few plants will afford a 
liberal supply the winter through. It may in truth 
be called the perpetual as well as the erect tomato. 
A cultivator, who has au abundance of room in his 
greenhouse, informs us that his plants have con¬ 
tinued to grow and ripen their fruit from October to 
the present time. Early in September the plants 
should be taken up carefully and potted in 8 or 10- 
ineb pots, shading them slightly for a few days till 
freshly rooted, when they should have the full sun 
and air. Before frost remove them to the green¬ 
house, where with due attention they will continue 
to grow and ripen their fruit. 
“ The Erect tomato is a great acquisition, and lov¬ 
ers of this healthy and excellent fruit will cheerfully 
award M. Grenier all the praise be so well deserves 
for his careful attention in preserving such a remark¬ 
able variety.” 
small oval bug (Penialoma -) destroy many flow¬ 
ers; they live in the bloom and eat holes in the 
floral rays, seldom leaving the flower till it is ruined. 
The remedies for these latter are unknown; for the 
flower is destroyed by the application of lime, Ac. 
Fine blooms, or those which promise well, nmy be 
protected by a covering of gauze or lace; but this is 
too expensive and laborious an operation to be per¬ 
formed in a large plantation. 
Watering—I s never beneficial to the plants, not 
even in dry weather, unless persistently continued; 
for it has a tendency to bring the roots to the sur¬ 
face, and when the water is withheld the plants 
suffer from the change. If the Dahlias are to be 
watered, the ground should be mulched with coarse 
litter of some kind, or sea weed; this will better 
retain the moisture, and will prevent the earth 
around the. plants from becoming hardened. Syr¬ 
inging the tops with soft water is of advantage; let 
it always be done in the evening; care should ho 
taken not to use very cold water. 
Wintering.— Take up the tubers soon after the 
frost has killed the tops; do not separate them, but 
pack them away in a dry cellar in dry loam, out of 
reach of the frost, till wanted lor propagation in the 
I spring. 
An American Apple in England.— A correspondent of 
the London Gardener thus speaks of a well known American 
apple:—" One of tho best autumn apples we hare mot with 
for a long time is one called Mother apple, 1 introduced to 
this country from America, by Mr Hirers, of Sawbridgewortb. 
Though the fruit is new, the name is old, and care must, 
therefore, be taken not to confound this variety with those 
that bear the same name iu this country. A great objection 
to many of our best varieties of apples is, that they are diffi¬ 
cult of digestion, and many who are fond of their flavor are 
debarred from the enjoyment by visions of future suffering. 
It is therefore with pleasure that we hail the acquisition of 
any new variety that has not that objection. The flesh is 
yellowish white, remarkably tender, crisp, crackling, and very 
juicy. Juice so abundant as to flow freely out when the fruit 
is cut; very refreshing, and with a balsamic flavor. It is a 
first-rate dessert apple, ripe in October, and appears as if it 
would keep till Christmas. The tree seems well adapted for 
small gardens, and bears freely. Mr. Rivers cultivates it on 
the Paradise stock, in the form of small bushes; and when so 
grown, it cannot fail to he a favorite with every one who has 
space in a garden for a tree of such dimensions,' 1 
Worcester, Massachusetts, is one of the few 
towns that can boast of a flourishing Horticultural 
Society. At a receut meeting, which we find 
reported in Homy's Magazine, several gentlemen 
present prepared lists of what they would recom¬ 
mend os the beat eight, varieties of the pear for cul¬ 
tivation for the market. The number of lists was 
ten; the whole number of pears recommended was 
26, which are numbered aboutin the order that they 
begin to be in eatiDg: 
Name. No of votes. Name. No. of votes. 
sununu varieties. IS. Buffurn.. 7 
1. Doyenne il’F.ts__2 14. Fulton_ 3 
2. Madeleine...I 15. Marie Louise_1 
3. Beurre Gitl'ard___3 IIS, Doyenne Defais_1 
4. Rostiezer.. 4 17. Urbaniste. 2 
kaiily autumn. 18. Beurre d'Anjou_5 
5. Bartlett.. 9 19. Dix. 1 
6. Saint Ghislain.. 1 latrr autumn and winter. 
7. Belle Lucrative .. 3 20. Duehesse..6 
8. Flemish Beauty._2 21. LeCurc.._. 2 
9. Paradise d’Automne.. 2 22 Lawrence. _ 2 
MIDDLE AND T.ATK autumn. 23. Glout Mnrccau .. 1 
10. Beurre Bose... 2 24. Winter Nells..4 
11. Seekel _ 5 26. Iron... . 1 
12. Louise Bonne de Jersey 6 2d. Easter Beurre_ 1 
The eight having the most votes were — Bartlett, 
9; Buffurn, 7: Louise Bonne de Jersey and Duehesse, 
6 each; Seckdand Bear re d'Anjou, 5 each; Rostiezer 
and Winter Nelis, 4 each. 
A committee were instructed to prepare a list of 
eight varieties of the pear, such as they themselves 
would recommend as best for market cultivation; 
also, to state the manner of cultivation, whether on 
pear or quince, and the soil adapted to each variety. 
After some discussion it was unanimously agreed 
to recommend the following eight pears, which are 
numbered in the Older of their ripening, (p. mean¬ 
ing pear roots, q. quince ditto): 
1. Rostiezer_..._...p. 5. Louise Bonne do Jersey .q. 
2 . Bartlett_ ..._p. 8. Beckel_. ... „p. 
3. Flemish Beauty.p. 7. Duehesse_ q. 
4. Paradise d'Autnmne_p. 8. Beurre d'Anjou_p. or q. 
For four more varieties, making a dozen market 
pears, the committee would add lour autumn pears, 
numbered as tbey come into eating, viz.: 
1. Buffurn..p. 3. Beurre Bose.p- 
2. Fulton_ p. 4. Marie Louise....p- 
The committee did not undertake to report in 
regard to the soil and cultivation specially adapted 
to each variety of the fruits above recoin mended. 
They, however, stated, iu a general way, the 
conditions which they consider essential to the suc¬ 
cessful cultivation of nearly all pears. These am: 
1st High cultivation; especially of certain varie¬ 
ties, as tho Seekel, Ac. 
2d, Very deep tillage. 
3d, t7uderdrainage wherever the subsoil is clay, 
hard-pan, or retentive in its character. 
4tb. Thinning-out of the fruit wherever there is a 
tendency to over-bearing. 
5th. Protection from the wind. This is very im¬ 
portant. Tho protection may be a liigji wall or 
board fence, or belt of evergreen trees, which, where 
the room can be afforded, is perhaps the best of all, 
being at ouco useful and ornamental. 
Vice President John M. Earle, from the committee 
to report the “ twelve best varieties of pears for 
domestic use,” submitted the following list: 
1. Beurre Ciflard_ p. 7. lxiuiso Bonne de Jersey, q. 
2. Rostiezer..__p. 8. Seokel.._..p. 
3. Saint Ghislain_p. 9. Sheldon ....p, 
4. Bartlett.p. 10. Bean I Irflou ..__q 
5. Paradise d'Automne_p. 11. Lawrence. p. 
6. Flemish Beauty.._p 12. Winter Nolls_ _p. 
The committee also reported a list of twelve 
other pears for domestic use, should the first bo 
insufficient, as follows: 
1. Belie Lucrative_p. orq. 7. Beurre Clairgeuu.p 
Illinois State Horticultural Soon: tv.— The Executive 
Board Of the Illinois State Horticultural Society met in Chicago 
last week They resolved to hold an exhibition here, to com¬ 
mence the 8th of September next, ami continue one week. 
Bryan Halls have boon secured for this purpose The work 
on the premium list is not yet complete, but the Board meet 
again the 3d day of June, in this city, to complete it. 
Robert Douglas, Esq., ’Vice President of tho above 
named Society, and an accomplished horticulturist, goes to 
Europe soon to study its horticulture and revel iu the delights 
of its gardens—r. ». ti., Chicago, Illinois. 
Elderrerrt Wine.— Having seen an inquiry in 
the Rural for a recipe for making elderberry wine, 
I send yon mine, which is very good. When the 
berries are fully ripe, gather and cut them close off 
the clusters, (so that as little of the stems will 
remain among the berries as possible,) and to each 
four quarts of berries add two quarts of pure water. 
Place on the stove in either a brass, copper, or tin 
boiler, bring to a boil, then strain through a thin 
cloth. Use a squeezer to get. all the juice out. To 
each gallon of this liquid add three pounds of com¬ 
mon brown sugar. Set ovei the fire again and 
bring to a boil. Skim off all that rises on the top, 
then Eet in stone jars until blood warm. To each 
gallon of liquid add three large tablespoonfuls of 
good hop yeast, or two of good, fresh brewer’s yeast 
Cover and set away in a moderate cool place until 
it ferments and settles, which will take four or five 
weeks, then pour off the liquor from the sediment, 
bottle, cork tight, sot away in a cool place. In one 
or two mouths it is fit for use. but the more age the 
better.— C. P. J., Fork, N. i"., 1862. 
South Pans (III.) Horticultural Society. —In a former 
letter 1 spoke of the organization of this Society. I now 
learn that it is prospering finely, has rented rooms for six 
months, and is contemplating erecting a building of its own 
for its own accommodation — meetings, exliibitions, library, 
&c. You will hear more of its fruit, for they are live men in 
it.—C. D. B. 
gnquiru.s ami gwsuwris 
fj Best Time to Girdle —Will you, or some c<f the Rural 
renders, please to give me some information as to the best, 
time in the year to cut bushes and girdle trees to kill them? 
In our country it is quite ditficnlt to destroy oak grubs by cut¬ 
ting them. Information on the above request will lie-thank 
fully received by a Kuiial reader.— C. G. C., Litchfield, Mich. 
The best time, we judge, would be about the middle of 
June, or os soon as the plant or tree is in full leaf. 
Glossing Linen.— Inquiry ia frequently made 
respecting the mode of putting a glos3 on linen 
collars and shirt bosoms like that on new linen. 
This gloss, or enamel as it is sometimes called, is 
produced mainly by friction with a warm iron, and 
may bo put on linen by almost any person. The 
liueu to be glazen receives as much strong starch as 
it is possible to charge it with, then it is dried. To 
each pound of starch a piece of sperm, paraffine, or 
white wax, about tho size of a walnut, is usually 
added. When ready to be ironed, the linen is laid 
upon the table and moistened very slightly on the 
surface with a clean wet cloth. It is then ironed in 
tho usual way with a flat-iron, and is ready for the 
glossing operation. For this purpose a peculiar 
heavy fiat-iron, rounded at the bottom and polished 
us bright as a mirror, is used. It is pressed firmly 
upon the linen and nibbed with much force, and 
this frictional action puts on the gloss. Elbow 
grease” is the principal secret connected with the 
art ot glossing linen .—Scientific American. 
Insect Destovino Grade Buds. — Inclosed I send you 
specimens of an insect which is greatly injuring my grape 
vines by eating into the buds. It lias not been previously 
noticed, but. as last year’s foliage and crop were very light, it 
probably was at work last spring I inclose with the insects 
some of the buds on which they have fed There Is scarcely 
a whole bud left on the vines. What is the name of the 
Insect? What can b« done to prevent its ravages? An answer 
may interest others as well as myself.—A Sinisouuir.il, l.ewis- 
t„n\ N. Y. 1S62. 
This insect we described in our issue of May 18, last year. 
It is the Grape Vine Flea Beetle (Graptodcra, chalybea■) A 
strong decoction of wormwood or of tohacco, if applied 
pretty freely, will check their ravages. Prof. Hakui3 suggested 
the use of walnut leaves in the same manner. 
THE DAHLIA AND ITS TREATMENT, 
Aster Skkii—Double. —Will you inform me through the 
Rural how and when to save Aster seeds, so that tbey tnay 
be double next year?—K. C. N., JiroadaUitH, 1302. 
Save seed from the best, flowers. It takes the whole season 
to ripen, and therefore can be gathered only in tho autumn, 
and often frost destroys the flowers before the seed matures. 
Kali rains and heavy dews keep very double flowers wet the 
greater part of the. time, so tlmt they often rot, and the seed 
Urns become destroyed. To make sure of good seed, the best 
way is to grow the plants in pots sunk in the earth, and in the 
autumn remove them to a conservatory or frame; but when 
good German auil French seed can ho obtained at from ton to 
twenty cents a package, the sav ing will not pay for the trouble. 
The poorest flowers give the mostaml best looking seeds, as a 
general rule, and unless wo exercise great care, in a little 
while we will have nothing but the poorest trash. 
CAHE OP NEWLY SET TREES 
Recipe por Light Dumplings.— After making 
up your bread the second time, take off a sufficient 
quantity for dumplings, and set it away until about 
an hour before dinner, then make them up in rolls 
as you would biscuit ; sprinkle a little flour over 
your pie-board, and put them on it, far enough 
apart to allow for raising. Have ready a boiler 
with sufficient boiling water to steam them, place 
the steamer over it and put in some of the dump¬ 
lings, so as not to touch each other, (see that the lid 
is placed on tightly.) aud let thorn remain ten min¬ 
utes; then remove them and put iu others. Send 
them to table hot, to be eaten with cream aud sugar, 
or butter and molass es.—Housekeeper. 
Fulton Pear.— I have a pear ou my grounds — a young 
tree—called The Fulton. 1 know nothing about it, and as I 
don't wish to grow anything but good kinds, my space being 
small. 1 would like you to give me some information as to its 
value.— Pvrus. Shancattles. N . Y., 1862. 
The Fulton is a very good pear The following is Mr. 
Downing's (Inscription:—“ This American pear is a native of 
Maine, and is a seedling from the farm of Mrs. Fulton, of 
Topslmm. in that State. It is very hardy, aud bears every 
year abundantly. Young shoots rather slender and reddish 
brown. 
“ Fruit below medium size, roundish, flattened. Skin, at 
first, entirely gray-russet in color, but at maturity of a dark 
cinnamon russet Stalk one to two inches long, slender, 
planted in a narrow cavity. Calyx with long segments sunk 
in an uneven hollow. Flesh half buttery, moderately juicy, 
with a sprightly agceeable flavor. Seeds compressed. Octo¬ 
ber aud November.” 
Potato Pie.—I n perusing the Rural of April 
26th, I noticed a request for a recipe for a Potato 
Pic. Now I will give you mine. Take two quarts 
ot potatoes, peal them, and cut the potatoes in two, 
if large; add one pound of beet or mutton, cut into 
pieces and put into a stew pan with pepper, salt, and 
about one pint of water. Let the whole stew until 
half done, then put them into a baking tin and put 
over them a good pie-crust made from lard or good 
suett, chopped fine, and have good gravey to put in 
when the pie is done enough. This is a good potato 
pie for a farmer’s dinner,—M. Schenectady , N. Y. 
Culture op tih: Dahlia.— 1 desire n few general directions 
concerning tbe cultivation of the Dahlia, which would be 
most gratefully received by in} self and many others of the 
readers of the Rural in this section l wish more partieu- 
larly to ascertain tin* beet way of preserving them through the 
winter to insure sound bulbs In the spring, and the proper 
time for planting them in the spring. Also, whether very 
rich soil is needed for them, or the contrary , ami whether the 
cutting off of some of the smaller brunches will insure more 
perfc'-t blossoms? I have cultivated them for two years past 
with only poor success, having obtained short, stunted plants, 
with immense numbers of buds, but scarcely a perfect blos¬ 
som. Any information upon the cultivation of this flower 
will be rea/1 with much interest. What ia the postage rates 
upon Mower seeds by mail. I have looked in vain to ascertain 
the rates according to the new law, and haring failed, apply 
to you for the information.— M.K3. E. G. Sumkbiski, East 
Randolph, N. Y-, 1662. 
We think you must have grown your Dahlias in a poor soil, 
or perhaps had them in flower too early. The Dahlia needs a 
gcuerous soil, aud should flower In our cool, autumn weather. 
The hot sun of August injures the buds, and it I? seldom 
good flowers eau he obtained atthatseason. Only one flower¬ 
ing stem should be allowed to grow from each tuber, and 
most of the side branches ot this should be removed. Some¬ 
times an insect, a I’hytoeorus, injures tho buds, and a few 
years ago all the flowers iu this section were destroyed by its 
ravages. For keeping the tubers, a cool, dry place is neces¬ 
sary. If too damp, they will rot; and if kept warm, sprout 
They are usually well preserved in dry sand. 
Seed may be sent by mail at one cent per ounce, prepaid, 
according to the new law-, which has been in operation about 
a year. Iu another column will be found more specific direc¬ 
tions for the culture of the Dahlia, which we hope will prove 
of profit to our correspondent and all lovers of this beautiful 
flower. 
Cleaning Dish Covers. — Dish covers -ho 
always be wiped aud polished as soon as they 
removed from the table. If this is done while t 
are warm, it will be but little trouble, i t 
steam is allowed todry oa them, you will t .1 m 
difficulty la getting the tarnish off fr</in h 
When they are wiped and polished, 
in their places immediately. 
A correspondent of the Horticulturist gives the 
following iu regard to Hedge Plants: 
“ Do not plant the Osage Orange where the 
Isabella Grape has ever been winter killed. Last 
summer I saw at the extensive nurseries of Smith 
& nanckett, of Syracuse, N. Y., the remains of a 
beautiful Osage hedge, killed the winter preceding. 
It was a model. Its death was a warning. Part of 
it had been taken up and replanted to lluney 
Locust At the same place is a Honey Locust 
hedge of the same age; ir, stood the winter very 
well, not in the least injured. The Honey Locust 
takes about a year longer to form a hedge of the 
same size as the Osage, but it lasts. Mr. Beecher, 
of Erie, Pa, had a long Osage hedge killed the same 
wiafer. At the Syracuse Nurseries thuy have had 
the Honey Locust under trial for about six years, 
and are well satisfied with it They set the plants 
Lkmon Jelly. — Soak an hoi u l j m ' coM 
waiter, one box of gelatine; tak ; ju! ii 
lemons, rind of one, and one p u:id o,f sugar. A 
tbese together, and turn ou a c ■ j w . 
Strain through a cloth, and So ir i ■ 
goal. Put it in a cold place and h -foul r 
night—S. M. M., Ethridge, If l 1862. 
Frying Meat.— To a f t*! of mil'.. two 
eggs, stir in flour to a thick W-M.t, let m meat fry 
until nearly done, then kip in the batter a d fry 
until brown. 
