Mr. Market, or his demands: — ‘'Mr. Market 
wants ‘ some pumpkins,' and it don't matter what it 
is, whether it is in the shupe of a peach, pear or 
strawberry, if sizo is only secured.” Vanity Fair 
hits off this rage for large Btrawberrries in good 
style, when it. represents a snob at a hotel table, 
saying:—“ Waitaw, I'll take awnother slice of that 
aw stwawbewy.” _ 
THE ALLEN RASPBERRY. 
I noticed that Brinckle's Orange, raspberry was 
benring heavily, and remarked that it and the Pur¬ 
ple Cane and the Black Cap were the only varieties 
worth cultivating here. 
“Strange, however, B.,” said Dr. K., “that our 
family and our neighbors prefer the Allen to all 
others. Here it. is, with a few of Brinckle's to fer¬ 
tilize it, bearing abundantly. And we found it so; 
that the defense of the Allen made by Dr. K., at the 
meeting of the Illinois State Horticultural Society, 
last December, was well supported by the fine crop 
it was bearing when I visited Kenwood. 
that is of more easy cnlture. Once planted in a 
good, free soil, they will flourish for a century, 
without exacting any farther care. 
I have already referred to the three varieties 
originally introduced from China, aqd to the mag¬ 
nificent collection of over twenty varieties obtained 
from that country by Robert Fortune, which have 
now become disseminated to several European gar¬ 
dens, whence I have at great, expense obtained 
them. I have also originated frojn seeds, during 
the past twenty years, twenty-eight of the most 
gorgeous and brilliant varieties, including two that 
are striped. The flowers of these are of the largest 
size, comprising white, roseate, crimson, lilac, pur¬ 
ple, and variegated shades. In the European gar¬ 
dens they have originated above eighty varieties in 
the same way. 
In my next article I shall treat of and enumerate 
the most splendid varieties belonging to the differ¬ 
ent families ot the Paeony. Wm. R. Prince. 
Flushing, N. Y., 1862. 
distance, I defy any one to grow good celery. It 
may do very well for poor, little, dwarfed stuff, such 
as wc often see exposed for sale; but if your readers 
want good celery they should put their plants ten 
or twelve inches apart in the rows, and then if their 
soil is rich enough they may expect stalks fit to look 
at and tit to eat too. 11 any readers have celery 
that they want to hurry up. now is the time to give 
it two or three good soaking* with guano water, 
or other liquid manure. Earth up only a little now, 
just enough to keep the leaves in place. October is 
soon enough to earth for blanching. 
Celery Grower. 
The Bedding Plants are now in perfection, but 
there is nothing new in this department. The 
Gazania splendens is a beautiful flower, but our 
experience this season induces us to say that it 
hardly meets our expectations in some respects. It 
scarcely flowers freely enough for a bedding plant, 
and closes in the afternoon. 
The Annuals are doing well. Every year the 
favorite Annual Phlox improves in variety of color 
and brilliancy. The Ten-Weeks Stocks are superb, 
and we have never seen abetter show. The Here 
Large-Flowered Dwarf is now in bloom. It is of a 
dwarf habit, and the flowers are so large as 1o con¬ 
ceal the foliage. The Wall-Flow er-Leaved is still 
smaller, and flowers about a week later. The foli¬ 
age is dark and glossy, and when the flowers are 
white, or any light color, the effect is beautiful. 
Large-Flowered Pyramidal is of larger growth, the 
spikes of flowers are long, and the. blooms on them 
are rather loose. The Asters are not doing as well 
this year as usual, in many gardens, on account of a 
bluish aphis which preys upon the roots. This pest 
has been increasing in this section for a number of 
METHOD OP PRESERVING FRUIT 
PRACTICED BY THE ONEIDA COMMUNITY. 
!• The fruit, properly hulled, assorted, or pre¬ 
pared, is placed in clean glass bottles manufactured 
for the purpose, filling them to the neck. 
2. Prepare a sirup of melted refined or white 
sugar, and pour into the bottles by the following 
rule—viz.:—Allow six ounces of sugar to one quart 
of fruit, or melt one pound of sugar in one-half pint 
of water, and give one half pint of the sirup thus 
produced to one quart bottle of fruit 
3. Place the bottles in a steaming box, or a boiler 
with a false bottom, which may be made of loose 
slats resting on supports so as to raise it a little 
above the water in the boiler. Cover the boiler or 
steam box, and gradually raise a steam that will 
thoroughly heat the fruit and sirup in the bottles, 
bringing them to the boiling point. This may take 
an hour Irora the commencement of heating; but 
whatever the time, be sure Lhat the whole contents 
of the bottles are at boiling heat. 
4. Have ready corkB, steamed oi! moistened suffi¬ 
ciently to make them flexible. They should be 
large enough to fill the neck of the bottle tightly, 
and require some force to crowd them in. One cork 
as procured of dealers allows of being cut in two, 
so as Lo stop two bottles. 
5. Have ready a vessel of melted sealing-wax, 
compounded of the following materials and propor¬ 
tions. One pound of rosin, lj ounces tallow, 3 
ounces beeswax. 
6. The fruit being sufficiently heated, take bottles 
succssively to a table, and quickly cork them. With 
a towel in the hand, they should he carried in such 
a way as to close the opening and retain the heated 
steam in the bottles on the way lo the corking table. 
The corks may be forced in-by a blow of a mallet, 
or better, by a small lever arrangement fixed to 
work at the right height above the table. When in¬ 
serted as far as practicable, if any part ot the cork re¬ 
mains above the bottle, pare it off with a sharp knife. 
7. Immediately after tlia cork is in Us place, a per¬ 
son should stand ready and apply a coat of sealing- 
wax tu the end of the cork, with a paint or leather 
brush, to close the pores of the wood. 
8. Next proceed to seal the bottle by dipping its 
mouth in the melted sealing-wax, so as to cover the 
bulb. Then transfer it to a basin of cold water, dip¬ 
ping to the same depth, to cool the wax. If the 
OUTRAGEOUS VANDALISM. 
I saw here evidences of the most outrageous van¬ 
dalism I ever witnessed anywhere. Some one 
wanted to use or get a largo price for Christmas 
trees, and they wanted nice ones. Dr. K. had sun¬ 
dry pines and spruces, fifteen to twenty feet high, 
model specimens of well-grown evergreens. Some 
one thought them precisely the thing, and cut out 
two or three of the finest in the grounds—a species 
of refined vandalism which deserves no better 
reward than hanging. 
WESTERN EDITORIAL NOTES, 
STRAWBERRIES AT KENWOOD. 
I visited Kenwood in strawberry time, and have 
a few notes which I gathered during a walk and 
talk with Dr. J. Asa Kexnicott, among his trees 
and in his garden. Dr. K. is a talented amateur 
horticulturist, and has devoted a good deal of atten¬ 
tion to the culture of strawberries. He has also 
produced several seedling strawberries, all of which 
have been successively described, except one. This 
one he calls 
The Kenwood Seedling. —Inasmuch as it has been 
introduced to the public through a Chicago paper, 
with a very large engraving thereof, I may not be 
harshly dealt with by those who believe there is 
notbiog new under the sun and ought not to be, if I 
give it some attention. My friend, Dr. Kennicott, 
is a very frank man. I like him because he is so; 
and I am going to as frankly say what I think of 
his pet seedling as I know he would give his opin¬ 
ion of mine, had I one. It has some positive quali¬ 
ties. I will enumerate them. 1. The plant is a 
very strong grower, compared with other varieties. 
There is no variety that I have seen that equals it 
in the length and strength of its stalks, and the sizo 
and beauty of its foliage. It requires no ever¬ 
greens {vide Sims’ practice,) to shelter tho fruit 
from the sun. 2. It is very productive. With the 
same (good) culture—and it has received no other 
—Dr. K. thinks it doubly as productive as t.he Wil¬ 
son. I saw evidence enough of its productiveness. 
3. It baa a long season, ranging from the first to the 
fifteenth and twentieth of July. Its value for the 
Chicago market is considerably enhanced by this 
fact. Tho late berries aa often bring large prices as 
the very early Northern berries; for there is less 
competition then, 
SALPIGLOSSIS. 
years. Quite a neglected flower is the Salpiglossis , 
and yet, for beauty and variety of coloriug, few 
flowers are its equal. 
The Apricot crop is about over, and in a week or 
so we shall be picking early Peaches. The Craw¬ 
fords are bearing a full crop. Some otber varieties 
are not doing so well. Plums are beginning to 
ripen, and next week we will give some notes of 
several good early varieties. 
Our readers will recollect that we have several 
times spoken of the new French Tomato, and have 
expressed some fears that it might prove too late for 
general use. We are glad to find our fears in this 
respect groundless. This season we have made a 
better trial than we were able to do last year; and 
while we endorse all we have before said in regard 
to its good quality and productiveness, we find it 
sufficiently early for a general crop. The seeds 
were planted on the same day with those of the 
Early Smooth Bed, the best early Tomato, and 
Lester's Perfected, and transplanted the same day, 
ia a similar soil. The 1st of August we commenced 
picking Early Smooth Bed, on the 15th the French 
Tree , and now, (Aug. 25th.) Lester's ia just begin¬ 
ning to color. These were not designed for an early 
crop, but for a general crop, and to test their com¬ 
parative earliness. As the French Tree Tomato 
may be planted eighteen inches apart, we believe 
it will produce as much lruit to the acre as the most 
productive variety known. 
4. It is uniform in size and 
shape, rarely or never Imperfect, and of a bright 
light scarlet color. On exhibition in stalls, it is 
attractive, and sells well to those who are governed 
entirely by the impression made upon them through 
the sense of sight. Placed alongside much better 
lruit, its attractive appearance enforces its Eale. 
5. It is very fragrant, and perfumes the room where 
it is allowed to remain a short time. G. It is posi¬ 
tively the most acid straw berry I ever tasted. It 
bites bard, like tl^e chemical vinegar sold as “pure 
cider vinegar.” It is only tolerable with a large 
quantity of sugar and cream—the more the better— 
and then there is but little if any strawberry flavor 
perceptible. 
It has also certain qualities which I choose to call 
negative. 1. It is soft, and will not carry well any 
distance. 2. It is flavorless, I failed to find any¬ 
thing in its flavor to recommend it; and my friend 
failed to show me anything. I am sure that only its 
great productiveness and singular beauty, combined 
with the fact that it is his seedling, could induce 
him, with his proverbial distaste for flavorless fruit, 
to continue its culture. 
random talk uf other varieties. 
Madame Eliza Yilmorin. — This is French, (of 
course,) has an exquisite flavor, and produces well 
a medium fruit. It is a cone. It is only valuable 
to the amateur who can afford it. Dr. K. plants it 
for family use, because of its flavor. 
Sir Harry is an English berry, which is pro¬ 
nounced promising. 
Trollope’s Victoria is a large, fine looking fruit, 
but as grown here is perfectly insipid. I have seen 
notes on it the past season, placing it heavenward 
as a variety; but if it deserves any such high posi¬ 
tion, it is because it has outlived its usefulness and 
good qualities here. 
Longworth's Prolific is a good flavored berry, and 
is regarded valuable for the garden. 
Carolina Superbu is a French fruit, from Vilho- 
RIN. It is a conical fruit, having a pear flesh and 
flavor. It is good, but not very productive. Dr. K. 
calls it much more productive than the Victoria. 
Its flesh and flavor are exceedingly palatable. 
Baltimore Scarlet is a very good early berry; and 
its earlinesB is its chief recommendation. 
Downer's Prolific.— Dr. K. does not like it. Its 
foliage burns badly. It 13 prolific of runners, but 
does not hear half the fruit on the same area that 
the Kenwood Seedling does. 
Peabody’s Prolific.— This is growing here, little 
like the great Patent Office picture, except its form 
is identical. It is not prolific, but has pretty fair 
flavor as grown here. 
O-mer Pasha is a pretty fair berry; early, and 
not unlike the Triomphe in flavor. It is not pro¬ 
ductive. 
The Triomphe de Gand is a favorite here, but is 
by no means the first in the list, either in size, 
appearance, or flavor. It is a good fruit, and Dr. K. 
gives it a better name than do most Western cul- 
turists. 
Cremont Perpetual is highly esteemed. I have 
referred to this berry before. It is quite as attract- 
THE -P-SSONIA FAMILY.—N o. 2 
SPECIES and varieties. 
Pa'onia officinalis, — This is an ancient tenant of 
our gardens, and was introduced here about a cen¬ 
tury ago. It is a native of Switzerland. The crim¬ 
son variety has been grown in the gardens of Europe 
We can boast of but ten Beminal varie- 
HOW SIMS MAKES STRAWBERRY WINE. 
My friend Sims has relented. He asserts that he 
can not believe that the recipe I recently gave, as 
Mrs. Reese's mode of making strawberry wine, 
will produce an article equal in flavor to his. He 
is not willing to let that recipe be adopted by the 
public, without comparison with his mode. He does 
not believe the proportions of water and juice used 
will make as good a wine as will the proportions be 
uses. It is too late to be of service this year, but if 
the Rural reader will preserve it, the following 
compound, properly fermented and racked off' into 
bottles, as described in a recent number of the 
Rural, will make a very palatable drink, and one 
which will sell at large figures, Mr. Sims expresses 
the juice from his strawberries as soon as they are 
gathered, and adds one gallon of water to each two 
gallons of juice. To each gallon of thi3 mixture he 
adds three and three-quarters pounds of sugar. 
The whole fermented, as described, and racked off, 
makes an excellent sweet wine—or what old wine 
connoisseurs would call cordial. The only fault 
that can be found with it is that it is too sweet. 
since 1548, 
ties of this species, produced in Europe, which forms 
a singular contrast to the hundreds of varieties pro¬ 
duced by the Chinese. 
Pcconia paradoxa is a native of the Levant, of a 
rather more dwarf habit than the preceding, and the 
foliage more downy. Of this the French have pro¬ 
duced about twenty-five seminal double varieties, 
many of which are very neat and beautiful, and 
mostly of crimson, violet, and purple hues. 
Paionia tenuifolia — Fennel-Leaved Paiony. —This 
is the next in importance, a native of Siberia, and, 
like all other Siberian plants and shrubs, is among 
the first to expand its foliage und its flowers. Like 
the Paradoxa family, it is more dwarf than the 
Sinensis and Officinalis families first described, and 
by its very peculiar foliage it is readily distinguished 
from all others. 
Pceonia iriiernala —the Daurica of some authors 
— Is auotber Siberian species, with purple flowers, 
from which they have obtained in France one seed¬ 
ling variety with double flowers. Both these are 
easily distinguished by their triternate foliage. 
Pa onia peregrina , or Turkish , is a native of the 
Levant, and comprises two single-flowering varie¬ 
ties, whose flowers are dark purple, with a marked 
peculiarity in their pubescent foliage. 
Pwonia decora, or Comely, is also a native of the 
Levant, and comprises two single-flowering varie¬ 
ties, both of which have purplish-crimson flowers, 
with golden stamens and pubescent foliage. 
Pivonia humilis, or Dwarf Spanish, is a native of 
Northern Spain, the most lowly in growth of any 
species, and comprises, two varieties, with violet- 
roseate flowers and soft, downy foliage. 
Pmania Gallfornica and Brownil — The first- 
named is a native ot Upper California, and has 
blood-colored flowers; the other is found on Mount 
Hood, in Oregon, near the region of perpetual 
snow, and has reddish-purple flowers. 
Pceonia Witvuiniana is a peculiar Chinese species, 
with siugle yellow flowers, and is one of the most 
rare. It is from this species that we may hope to 
obtain double bright yellow varieties, of a deeper 
hue than the yellow and straw-colored varieties of 
the Albfiora family. 
Ot other species from which no seminal varieties 
have been produced, there are P. Russi , or Sicilian 
Crimson ; P. lobata, a Spanish red-flower 
A FEW HINTS ON BUDDING, 
Budding, or inoculation, is one of the most gen¬ 
eral, and, in this country, by far the most important 
method of summer propagation. This operation 
consists in removing a hud from the variety to be 
propagated, and inserting it on another, which is 
called the stock. Its success depends upon the fol¬ 
lowing conditions:—In the first place, there must be 
a certain degree of affinity between the stock and 
the parent plant from which we propose to propa¬ 
gate. Thus, among fruit trees, the Apple, Crab, 
Pear, Quince, and Mountain Ash, all belong to the 
same natural family, aud may be worked upon each 
other. The Plum, Apricot, Nectarine, Peach, and 
Almond, form another natural division, and work 
upon each other. The Cherry must be worked upou 
some kind of Cherry, aud Currants and Goose¬ 
berries go together. In general practice, the Apple 
Is worked either upon Apple seedlings, which are 
called free stocks, or upon the Doucain, or Para¬ 
dise, which are dwarf-growing species, and are used 
for the purpose of making small trees. The Pear is 
worked either upon Pear seedlings, which are called 
free stocks, or upon the Quince, to make dwarfs; occa¬ 
sionally it is worked upon the Mountain Ash and 
Thorn. But it must be bornfc in mind that while all 
varieties succeed on the Pear seedling, a certain 
number fail entirely on the other stocks we have 
named. The Cherry is worked either upon seed¬ 
lings of what is known as the Mazzard, a small, 
black, sweet cherry, that forms a very large, robust 
tree; or, for dwarfs, on the Mahaleb, or perfumed 
cherry, which is a small tree with bitter fruit, about 
as large as a common pea. 
In the second place, the budB must be in a proper 
state. The shoot, or scion budded from, must be 
the present season’s growth, and it should he ma¬ 
ture—lhat is, it should have completed its growth, 
which is indicated by the formation of a bud on the 
point, called the terminal bud, and the buds inserted 
should all be wood buds. On a shoot of this kind 
there are a number of buds unsuitable lor working; 
those at the base, being but partially developed, are 
liable to become dormant, and those on the point, 
where the wood is pithy, perish. The ripening, or 
maturing of the buds, must regulate the period of 
budding, so that the time at which any given tree, 
or class of trees, should be worked, depends upon 
the season, the soil, and other circumstances which 
control the ripening of wood. In our climate Plums 
usually complete their growth earlier than other 
fruit trees, and are, therefore, budded first; we 
usually have ripe buds by the middle of July. In 
some cases, when the stocks are likely to stop 
growing early, it becomes necessary to take the 
buds before the entire shoots have completed their 
growth, and then the ripe buds from the middle and 
lower parts are chosen. Cherries come next, and 
are generally worked about the first of August. 
The buds must be mature, or a failure will be cer¬ 
tain. 
In the third place, the stock must be in the right 
Eds. Rural New-Yorker In the American 
Agrimlturist I observed an article speaking of Celery, 
in which it is said, in substance, that there are but 
two kinds of celery, red and white. I quote a part 
of the article: 
“There are many kinds for sale at the seed stores, 
advertised as Mammoth, Giant, Excelsior. &c., but 
they may all be reduced to two classes, the White 
Solid and the Bed Solid. The only difference be¬ 
tween these is in their color, and the ability of the 
red to stand the frost a little better than the white, 
and its being more uniformly solid, while the white 
is more delicate in flavor. The difference in size is 
the result of cultivation entirely,” 
As a celery grower of twenty year’s experience, 
I wish to dissent entirely from these remarks. It 
is almost as ridiculous as it. would be to say there 
are only two kinds of cabbages, green and red. 
The difference between the white and red varieties 
is mainly in their keeping qualities and not in their 
ability to endure frost. No good gardener would 
expose his celery to frost. The red is generally 
found the hardiest, and not so liable to rot under 
bad treatyient, and therefore is a little better for 
the amateur, and when well blanched, ia little if 
any inferior to most of the white varieties for flavor 
l have now three varieties growing—all treated 
in the same way, and yet there is one-half differ¬ 
ence in the size. Turner's Incomparable Dwarf 
White I consider the highest flavored variety grown, 
but is 6mall. It has a peculiar, rich, nutty flavor, 
and if the gardener has customers that can appre¬ 
ciate good celery and are willing to pay for it, 
this is the kind to grow. For general market pur¬ 
poses a larger kind is better, and I recommend 
Lion’s Paw as the best. It makes splendid stalks, is 
pretty solid and of fair quality. Laing's Mammoth 
Red is the best red sort I have ever grown. It is 
very large and hardy, and when well blanched no 
one could hardly discover that it was ever red. 
Theve is some prejudice in the market against red 
celery, but this is caused by the fact that there is 
so much poor, half blanched celery ottered for sale. 
There is another strange recommendation in the 
article to which I have referred, and that is to set 
the plants four or live inches apart. Now, at this 
FRENCH METHOD OF MAKING SOUP 
Good beef; which must be chosen of the most 
sound and fresh, always makes the best soup. Veal 
is only good in case of sickness, as it weakens and 
attenuates the broth. The proportion is three 
pounds of meat to four quarts of water. Put the 
meat in cold water, salt it, and make, a good fire, 
which, however, should not be too lively, so lhat the 
bioth may not boil till the scum rises and has been 
taken off' entirely. When this has been done, add 
two carrots cut in halves, two turnips also cut, one 
parsnip, two leeks, one stalk of celery, two cloves, 
and either a small burnt onion, or a little caramel, 
to color it. It must boil slowly, skimming it from 
time to time until the meat is well cooked, when 
you will have an excellent soup. After the quan¬ 
tity and quality of the meat, what most contributes 
to make a good soup is to seo that it boils slowly, 
without stopping a moment, for six or seven hours. 
It must then bo passed through a iiuc colander, and 
if served with vermicelli, or the small Italian 
pastes, the soup must be poured in a saucepan, and 
the eighth of a pound of vermicelli added when the 
broth boils; it must boil for twenty minutes, or 
until the vermicelli is cooked. Farina can be used 
in the place of vermicelli, as also toasted bread, cut 
in very small and thin 3trips, and added when the 
soup is ready for the soup-tureen. 
vronson, r. iouaia, a bpamsfi red-flowering species; 
P. anomala, or Siberian Jugged-Leaved, with pink 
flowers; P. hybrida, a Siberian variety found grow¬ 
ing naturally, with red flowers; I\ Caucasica, a 
uative of the Caucasian mountains; P. arietina and 
P. mollis, both natives of Sicily, with downy foliage 
and red flowers; and lastly, P. Cretica, a native of 
Candia, on the north shore of the Island of Crete. 
I omitted to remark, under the pvoper head, that 
the roots of the Pwonia albfiora family are edible, 
and are used for food in some parts of Northern 
China, Tartary, and Siberia. 
Pmonia Moutan, or Shrubby Peeony,— This is the 
most splendid and showy of all Flowering Shrubs, 
and as yet it is among the most rare in our Ameri¬ 
can gardens. The different varieties expand their 
gorgeous bloom in the month of May, ten to fifteen 
days be.lore the Chinese Herbaceous P-.eonies, and 
the flowers of most of the varieties are fragrant. 
Independent of their sustaining the severest cold 
without the least injury, there is no class of sfirubs 
How to Select Flour.— First, look at the color; 
it it is white, with a slightly yellowish or straw- 
colored tint, buy it. If it is very white, with a 
bluish cast, or with black specks in it, refuse it. 
Second, examine its adhesiveness; wet and knead 
a little of it between your fingers; if it works 80 ft 
and sticky, it is poor. Third, throw a little lump of 
dry flour against a dry, smooth, perpendicular sur¬ 
face; if it falls like powder, it is bad. Fourth, 
squeeze some of the flour iu your hand; it it 
retains the shape given by the pressure, that, too, is 
a good sign. Flour that will stand all these tests it 
is safe to buy. These modes are given by old flour- 
dealers, and they pertain to a matter that concerns 
everybody, namely, the staff' of lile. 
