ORCHARD CULTURE 
temperature. The walls are thick to ensure agains 
frost penetrating them, and many of them have r 
root of straw (hatch which rendu still more to kee, 
a regular natural temperature inside 
Ittijuitte ana gtttsiwm 
Among the papers read before the American Po- 
mological Society, at its recent meeting in Boston, 
was one by John A. Warder, M I), of Cincinnati, 
on Orchard Culture in the West, which contains so 
many valuable hints, notonly to Western fruit, grow¬ 
ers. but to orchard isle everywhere, that, we make 
the following liberal extracts: 
Alter the trees have been well planted in their 
new home, it becomes an important question to de¬ 
cide what shall be the most appropriate culture to 
bestow upon them. The practice of some would-be 
orchardists is that of no-culture, which, with the 
usual neglect that accompanies such treatment, is 
certain to end iu disappointment, from the loss of 
trees, lor no matter how good the selection may 
have been in the nursery, nor how thorough the 
preparation of the soil, nor how careful the planting, 
the young orchard will never develop its highest 
degree of perfection, if Jett at this stage of its oro -1 
•w A.t. - - n >. < A 
NECESSITY OF FRUNI.NO. 
. . -... .. W ttWI) 
ou, Irosl and a regular natural temperature inside; 
along all four sules of the building are tieis of 
shelves arranged one above another, like the sleep- 
11!^ I" • 1M -"' a an< ^ on these boards are spread 
he fruit in thin !ayers-u 8 „al!y but one course 
thick Some of them have ventilation provided 
both from below and above; but those we have seen 
were not thus arranged, and there were no means 
of communication with the external air beyond what 
the doors and windows afforded. In these rooms 
apples and pears kept, perfectly, ripening in succes¬ 
sion, according to their seasou, and some of them 
keeping till apples and pears came again. 
The secret of success undoubtedly is the keeping 
up of a natural temperature of between 4l) c and 50 " 
In our climate this arrangement would not answer' 
The severity of the winters demand more protection 
trom a ow temperature than the strongest walls 
would alone afford. Where a dry gravelly bank is 
at, command, a room could be constructed, part, be¬ 
neath the surface, and part ubov«w, h e exposed part 
covered with the earth thrown out from below- 
which. would made a fruit, room to perfection 
After all, the keeping of fruit on a large 80a le is 
not within the wants of most of our readers, who 
have but a few bushels, and in whose eyes a special 
fruit house would not be warranted by the small 
quantity to be kept. There is then'no al.ern- 
ative but. to make the best use of the facilities 
cellars, rooms or out-buildings aflord; and for this 
barrels, boxes, cupboards, and enclosed cases, must 
be called into requisition; being careful to ensure a 
temperature of about 40 c to 50°, not too damp or 
dry, and if somewhat dark the better. 
A CURIOUS FACT. 
woms touching my experience relative to the cul¬ 
ture and growth ot pears. Some years ago, (ten or 
more,) I obtained some scions from the town of 
Greece, called Virgalieu. They are a choice pear, 
getting ripe in the. month of November. Since 
obtaining the first, I have set some scions for my 
neighbors, and more for myself; and there is some- 
[ thing singular, to me. about them. The first, that I 
>ef. were upon a standard stock of a very good 
kind, the name I do not know. They are not as 
good as the V irgalieu, but are a good article, fair 
Mze, and sometimes very large, three or four inches 
through, and a great bearer, producing every year. 
The Virgalieusare also great bearers—bearing every 
year with ns. The first I set were upon the two 
sides of the tree, upon the lowest limbs. Those on 
the south side bore genuine good fruit, but that 
on the north side didn’t bear at all. I then grafted 
tnuie into the Hame kind of stock — two scions 
from the same shoot into the same limb,—in this 
case, also, the north bearing, and the south not,—the 
north side inclining to dwarf, and the south growing 
straight aud tall, and bearing nothing. I grafted 
more, the scions from the same shoot, aud in the 
same stock, and to my surprise one scion produced 
choice fruit, while the other bore the same, in ap¬ 
pearance, and color a dark green—beginning fo be 
soft in the latter part of September, now about 
gone, and they are sour, inclined to stringency,— 
altogether an unpleasant article: while the others 
Bl A J n ° l T Orchard.-W ill you, or some of your 
a wiT' ,Qform "I* in regard to ncttlnjr an or- 
h> | ‘ j V , V mt !' ' "’“i 1 rowing HU orchard of two 
hundred trees .ill the JOutig trees thrive ami .In welt in a 
!'*■' * s '”'- * vl " (key do heller if the ground rilled '( Will 
itunsu ei-W8M NOung tree* between the row» of an old or¬ 
chard tilt they begin to bear, ami Hu n remove the old ones 
Answer, to me above questions writ much oblige a vurmir far¬ 
mer iu Wyoming Valley.—L. A. Hra.sKLi.. Wynming, A’.V 
Tile trees will do well if set iu sod ground, though some 
prefer to cultivate one season with some hoed crop. We have 
never known young trees to do well if set in nn old orchard, 
Mid would much prefer to plant a new Orchard oil fresh soU. 
When the young trees begin to bear you can destroy the old 
ones. 
r, j hack, ana prove a failure, as any one may have 
seen who has observed the thousands that are thus 
sacrificed annually in various parts of the country. 
It being conceded that thorough culture is neces¬ 
sary for the proper development of the young trees, 
it may next be asked whether aDy other crop should 
be planted in the orchard. The answer to this ques- 
noo-will depend upon the condition of the soil as to 
fertility; if poor it will not do to rob the trees, which 
constitute the main crop, but it is seldom the caso 
that such poor land is selected for an orchard, gene¬ 
rally our soils are sufficiently fertile to admit of 
cropping, at least partially, between the trees, with¬ 
out injury to them. .Most writers advise the. plant¬ 
ing ot a hoed-crop, aud prohibit altogether the 
sowing of grains among the trees. This is not 
without, reason, for the long peiiod, between seed 
time and harvest, that the soil about the roots, has 
to be without the disturbance of the cultivator for 
the admission of air and moisture, causes it to be¬ 
come compact and dry, and the trees must suffer. 
The partial culture with the spade, immediately 
around the trees, which has been proposed as a sub¬ 
stitute for thorough culture, is very seldom well 
done, nor to a sufficient extent, and is generally ne¬ 
glected entirely, so that the poor trees are not only 
robbed by the surrounding grain crop, but worse 
than this, they are imprisoned in the hard soil, which 
is lelt after harvest in a condition unsuitable for 
plowing, aud the droughts of summer continue to 
injure the trees. Such crops as require or admit of 
the occasional use of (he plow and cultivator among 
them, enable the farmer to keep the soil loose and 
mellow among his trees; this is the reason such 
should be selected for planting in a young orchard; 
those are called hoed-crops: some persons prefer 
those that are of a low growth, such as potatoes and 
beans, others think that Indian corn is the very best 
crop, and suggest that the shade cast by it upon the 
ground about the trees, and the moisture attracted 
by the leaves, which often falls to the soil, more than 
compensate for the injury caused by the corn roots 
absorbing the moisture from below. 
Whether we plant any other crop or not, let it be 
distinctly understood, and constantly borne in mind 
that the young trees must be cultivated; the soil 
must be constantly stirred, and kept clean, until the 
orchard has fairly got under way wiih a thrifty 
growth. This is beet effected by continuing the 
culture for some years, and, as men are often un¬ 
willing to work without an immediate return for 
their labor, the naked fallow among the trees will 
too often be neglected, but the partial crop between 
HARD SOAP AND WASHING FLUID. 
Friend Moore Being a reader of the Rural 
(from which I have gained much useful informa¬ 
tion,) I notice an inquiry how to make hard soap 
and having a good recipe, present it to Rurai 
readers: 
Take 3 lbs. Bai soda, ij lbs. of good lime, 2 gal¬ 
lons rain water; add together, and boil fifteen min¬ 
utes. Let it settle, and pour off the clear liquid 
Adds lbs. of nice clean grease, boil half an hour, 
then set it away (o cool. When cold, take off the 
soap and melt, it up, put it iu sometbimr fo in a Ice ii 
Iwrtfrultmt §otc$ 
Appi.b-Pickkr A cheap and handy apple-picker 
le as follows:—Get two pieces of % wire, (or a little 
■h 2 feet 10 inches in length. Rend each piece in 
of a triangle—one of the sides 7 inches and the 
Ides 10 inches each. Cross the S inch sides and 
together I inch from the middle of each, and wind 
W ire around them to keep them in their places, 
ihonlri not cross each other erjuare, hut the wide 
cwms should be about 4 inches to receive large ap- 
« other side for small Ones or peaches. Now get a 
igth you want, and put a small ring around the top 
mm splitting. Boro a J-J inch hole down into the 
ie top 3 inches deep, put the ends of the wires into 
nd drive a small iron (or wood will answer ) pin 
the Wires to keep them in. Sew some doth or 
• around the wires, and it is finished 
lenient is very useful in picking apples that are on 
the limbs that cannot be easily got with a ladder 
In or 20 medium sized apples, and is easily emp- 
’ ulL E. B. Taa'hbr. 
io lueck tjte Growth at oxk Point and 
Encourage it at Another. —la a young free it 
will be often noticed that one branch, or perhaps 
several branches on one side, make a much greater 
growth than others, and seems disposed to monopo¬ 
lize nearly all the strength of the tree, at (he expense 
of the others, which grow weak and puny. This 
tendency can be corrected, and the growth thrown 
into the small branches, by cutting back tho ram¬ 
pant ones. The severity of fhe pruning must 
depend on the nature of (he case—the more exces¬ 
sive the growth, the more severe the pruning. 
Sometimes we have seen a poor soil on one Eide of 
the tree, or a large stone, forbid the growth of roots 
in that direction—this will cause an unequal growth 
of the tree, in oases not yielding readily to the knife, 
it will be Well to look to the soil for the cause. 
There is a tendency in the sop to rjo to the highest 
point , and to the young growing points. Growth is 
the most active and vigorous at the newly-formed 
We find the following recipes in an excbti 
uncredited. They are good enough to be cu 
and heeded, though their paternity is unknown 
Pepper Sauce— Take two doze: 
them fine, ' ' ' 
root of horse-radish grated; <.. 
one tablespoonful mustard seed 
fo! of allspie 
... , .. - .-u peppers, cut 
i, with double quantity of cabbage, one 
ulie LandPtiJ of salt; 
-1; one dessert spoon- 
• /T* oue d *-‘ ,8erl I spoonful of cloves; two 
tablespeoululs ot sugar, and a little mace. Boil the 
spu:e and sugar in two quarts of the best cider vin¬ 
egar, which, as soon us removed from the fire and 
while yet boll lug, pour over the other ingredients. 
co<d place PlU iU ' ,ar8 ’ cover close > aB(J Keep in a 
Howto Make Good Tba.-M. Sover, the cele- 
orated 1 annum caterer, recommends that, before 
pouring in any water, the teapot, with tea in it, 
shall be placed in the oven till hot, or heated by 
means of a spirit lamp, or in the front of tho fire, 
(not too close, of course.) and the pot then filled 
with boiling water. The result, he says, will be, in 
about a minute, a delicious cup of tea, much supe¬ 
rior to that drawn in the ordinary way. ’ 
Dki.iciOIJS Toasted Cheese—C ut two ounces of 
cheese in thin slices, put it, into a saucepan, set on 
UMM unu ada one gill of fresh muk: simmer it 
til the cheese is quite Unsolved, then take r from 
ria ’ l 10Ur u, *° a shallow dish; when cooled 
a little, add the yolk of nn egg well beaten. Then 
place it before the fire, and brown it, nicely. 
Corn Meat, Pudding.—T o seven heaping fable- 
fipooiiUtU ot Indian meal, add one cup ot molasses, 
a little salt, and butter. Stir all well together, and 
just as it goes into the hot oven, put in a cupful of 
colu water or milk. Bake three-quarters of art hour. 
i rcKLKD (. atjhagk.—S lice led cabbage very thin, 
put on it a little coarse salt, and let it rest twenty- 
tour hours to drain; add sliced onions, if you like 
them. Boil four spoonfuls of pepper, and lour of 
allspice, in a quart of vinegar, and pour it over. 
Puke Pudding.—T ake three eggs, nine tabie- 
spoonfuis ot Hour, a pint of milk, and salt, to toum 
aumumn m me way ot cultivation, as it requires. 
The length of time that this culture should be 
continued, will depend upon the condition of the 
trees, and the character of the soil and surface. 
The orchard should have assumed the most thrifty 
growth, before the cultivation is suspended, whether 
this, may have required three years of culture or six; 
mt on billy lands, with a soil disposed to wash into 
gullies, ue cannot continue the plowing with im¬ 
punity, but must use such on alternation of crops 
as will obviate the necessity for constant open cul¬ 
ture. This may be arranged by n rotat ion of clover 
wah corn or potatoes, a valuable alter nation it is, 
since this legume is iteelt almost a cultivator of the 
sod, rendering it loose and mellow, while, at the 
same time, the surface is clothed, and the soil is 
bound together by its roots; moreover, this plant 
attracts much of its sustenance from the atmosphere. 
>vun regard to apples and pears—kinds of fruit 
most, generally understood when we talk about pre¬ 
serving fruits,—the fall fruit, for the most part, are 
best gathered a few days, or, it may be, a week, be¬ 
fore they would drop of their own accord from the 
ttee, while others ripening at the same season are 
best, left on until they will scarcely bear their own 
weight without falling. The Bartlett pear, for 
instance, may be gathered at least two weeks be¬ 
fore apparently ripe, and will mature well in a 
cool, ehady place, and, to some tastes, be even bet¬ 
ter for It; while the Duchess© d’Angouleme is 
ruined by what, in the same instance, would be 
called premature gathering. All theise nice points 
have to be practically determined,—and the only 
rmoES of l mut. Vkof.tami.ks. iv n bw York.—T he foi- 
lowing report of prices in the New York market, which we ob¬ 
tain from the city papers, will be interesting to our readers, as 
by tho prices in the great metropolis nearly all our markets 
are regulated 
Potatoks — 
Mercers, choice, L. I., %1 bbl. 
Do, Rochester, Seedling*,]”” 
Do. do. 
Do. choice. Northern..”. 
Peachblowr.'/* 
Prince Alberts,. 
Buckeyes, for seed . . 
Dycknuuis .I!!.".!!"'. 
Jackson Whites,_...._"*" 
Nnva-Seotia-, ft hush.....""”. 
Junes til hid. .Ill””” 
Sweet potatoes, choice ."””” 
Sweet potatoes, common . . 
Sweet potntotne, Del., iu bulk. ju'bbi 
Sweet potatoes, Va.. do . do 
FRRAn fruits. 
An-uts-The receipt of Western apples via canal are now 
exceedingly heavy, and to many are f.und ou the market that 
in ii hk of good mixed lots nave receded to Jr .Ai jti t.bl The i.m 
porting of choice iu pr,ce accon)in * lu «>•* »"0- 
Wcstern mixed lots, fair ass’t, ftt bbl... *1 moe\ no 
QviNutfl— .I Wat S3 
Olioico, ill bu!,. t-i yi r 7 n 
$2 2IS&2 £0 
2 S 0®2 r> I) 
2 25(3 2 25 
2 IJOOt 2 25 
. 1 «2<o J 12 
I t0;o 1 Ijl 
1 .'llA I 02 
I 7fi<p)2 00 
ldgftnfio 
—<n\ 
1 I2ii' I 25 
. 2 Otto* fit) 
I Wffil 75 
1 50 11 7.5 
1 fiO.,,.>2 75 
Common. . . . 
Graphs— . 
Isabella, choice lb,. 
Do common. .*. 
C.itawhas... 
Cranbrrhibs — . 
Capo Cod. . 
Western, good to choice, . 
7>rikd fruit. 
Now Dried Apples are not plenty in market, and 
5uotation& 1 otltor dried truits are scarce and w 
Applet new State. >7 tb. 
ifitted Cherries, new.. 
Haspberries,. 
Blackberries,.. 
Plume, new.. 
Peaches, new peeled,.!””"”””””]”. 
aJi ui pints ot Indian meal, one and a half pints of 
Graham or coarse wheat meal, one and a hall pints p 
o! sour milk, two small teaspoons soda, three spoons i 
molasses and one teaspoon of salt. Dissolve the /K; 
soda in about half a pint of hot water and mix all Jv 
together. Bake two or three hours in a slow oven. 
This loaf is very nice to be steamed iu u deep pot 
with a tight cover three or four hours. Put your 
bread in a tin pail with a close cover, and don’t let 
the water get into the pail.— Mass. Ploughman. 
5 15bjC 
l&i?17c 
l.xilfiu 
W.iUOc 
ll®I2c 
,16®1SC 
