:®ohe’s nimjtL lEw-Yoa 
KW&TIUI 
54. ^ 
CORRECT TASTE IN GARDENING*. 
Thh following, from a correspondent, calls atten¬ 
tion to an article published last week, and induces 
us to make a few remarks further on the same 
subject: 
Ep9. Rural New-Yorker :—I indorse must heartily vnnr 
remarks in last nutnher of the Equal giving some hints that 
I hope will be heeded, and induce a more tasteful arrange 
ment in our conservatories, and more judicious management 
of our flower gardens ami ornamental grounds. It is for fear 
that your needed and timely remarks will be pasted over un 
thinkingly by those to whom they should prove the most val¬ 
uable, that I am induced to call attention to them—A mateur. 
We cultivate our gardens and ornament our 
grounds for the pleasure they afford us. A Bota¬ 
nist derives as much pleasure in finding and exam¬ 
ining a new plant, although it may be a poor looking 
weed, as he would in obtaining a very pretty flower. 
His pleasure is obtained by examining the structure 
of plants for their proper classification. A Bota¬ 
nist’s garden or grounds, therefore, we may expect 
to contain a great mass of new and curious plants 
that ho is anxious to see grow and flower, that he 
may be able to arrange them under their appropri¬ 
ate family names. 
The vegetable gardener cultivates usually for 
both pleasure and profit Neither of them can be 
obtained if things are managed in a careless, thrift¬ 
less manner. Vegetables must be well grown to be 
worth anything either for use or sale. And when 
this is done the vegetable garden is a place where 
half an hour may be spent very pleasantly and 
profitably. Many persons hide their vegetable gar¬ 
dens, screen them from view, and act in every way 
a3 though they were ashamed of them, a 3 in many 
cases they have good reason to he, but. a well kept 
vegetable garden no amateur need be ashamed of. 
Of course, we would not have lie vegetable garden 
taka the place of the lawn or the flower garden, but 
in its place it is appropriate, useful, and, in fact, 
beautiful. 
The principal feature of the lawn must always be 
a close, fine, smooth, green turf. The trees may be 
fine specimens, the flower beds filled with the 
choicest plants, yet if the turf is mossy, rough and 
uneven, the whole is untidy and unfit to be peen, 
There is no difficulty in obtaining such a sod as we 
recommend, nearly the whole year, even in our hot 
climate, if we only take the right course. To pre¬ 
vent the grass from becoming mossy the soil must 
be well drained before being laid down. This is 
effected easily with tile or stone drains where there 
is a good fall. To keep it green, fine and thick, it 
should be sown with good seed, but it is far more 
important, that it should be kept cut close. We 
have seen a fine lawn made from grass seed from the 
hay-loft, and while we could not recommend this 
kind ot seed for a lawn, we know that constant, cut¬ 
ting will make a good sod of almost anything. This 
process causes the coarse grasses to die out, and 
gives the line grasses a chance to grow and form a 
thick turf. The soil should be mellowed very deep, 
from eighteen inches to two feet, at least, and if this 
is done the lawn will not turn brown from lack of 
moisture, in hot, dry weather. At least, this is the 
very best preventive. The lawn should not be 
crowded thickly with trees, like 3 forest, hut be 
planted with a few groups of really good things, 
with perhaps here and there a fiufe specimen stand¬ 
ing alone. The walks about the Jawn should be as 
few as possible—only what are actually necessary 
for travel, from the entrance gate to the front door, 
and one leading to the garden, .to,, back of the 
hou.-e. The lawn is not too good to be walked on, 
and a little travel will not hurt it, but at the same 
time it must bo remembered that a regular travel 
over the grass between two important points will 
soon destroy the sod, making a foot-path that will be 
unsightly. All the walks on the lawn should be 
wide and bold, and well filled with fine gravel. A 
few flower beds may be udmitted on the lawn, but 
the less the better, usually. Instead of making half 
a dozen small beds, lay out two or three large, hold 
ones, and keep them well filled with plants during 
the wholo season. Plants should bo selected for 
this purpose, if possible, that have fine foliage as 
well as flowers. In selecting flowers for this work, 
we must remember that we are not. seeking flowers 
for their individual beauty, but for their general 
effect on the lawn. They are not to be seen and ad¬ 
mired individually, but to aid in the general effect. 
As soou as a person enters the gate, the effect is pro¬ 
duced, whether pleasant or otherwise, lie is ready 
to say at once whether the gardener has done his 
work well or not, and never thinks of examining the 
flowers in the beds before making up bis mind on 
this point. 
In the flower garden proper, this is different, 
though even here we should not forget the general 
effect. In this department it is expected that we 
test everything new and promising. Here, too. is 
our 8upply for bouquet to making, and a great va¬ 
riety is not only admissable but demanded. 
-V » » -- 
CUSTARD APPLE. 
For a year or two past we have had the privilege 
of tasting each season a very tender, delicious little 
apple called the Custard. It originated on the farm 
of one of our old correspondents, L. B. Lanuwor- 
thy, Esq, near this city. Mr. L, has always taken 
a great interest in the introduction and culture of 
fruits. To him we are indebted for the Clinton 
grape, and we advise those writers who make such 
sad blunders about the origin of thi 3 variety, to 
consult with him on the suhjeot. The applo in 
question is small, very tender, juicy and of good 
flavor, skin green, with a slight blush, and some¬ 
times a little striped or spotted on the sunny side. 
It resembles thu Rambo more than any other apple 
we are acquainted with, both in appearance and 
texture, but is jven more tender and juicy, The 
following from a correspondent who has fruited this 
variety for several years, will give all the informa¬ 
tion necessary in regard to its origin, quality, ,tc.: 
Eds. Rural Nkw-Yorkek:—A new apple has 
turned up of recent date, known by those acquainted 
with it by the name of Custard apple. This deli¬ 
cious apple had its origin on the farm of my brother, 
L. B. Lanoworthy, in the town of Greece, Monroe 
county, N. \. Its history,and the manner in which 
it was first discovered, is as follows:—On the farm are 
a few scattering natural apple trees, some 80 or 100 
rods from bis house. These trees were on the place 
when he bought the farm. The fruit being wild 
and unattractive, he made no account of them. 
Having his attention one day called to a pretty 
well-beaten path that led to this tree, made by 
the help on the farm, it raised his curiosity 
to know what the quality of this wild apple was; 
and greatly to his surprise and delight, it was 
found to be one of the most melting and agreeable 
flavored little apples he had ever tasted of. This 
remarkably fine eating apple is not attractive in its 
general appearance, being rather small, green skin, 
and but little red on the sunny side. I have propa¬ 
gated it from the wild tree; ti e size is much larger 
than the original apple, but the flavor is the same, 
and I regard it as a real providential gift, for the 
gratification of the family. The Custard apple is 
in eating from November to middle ot December. 
Greece, Dec. 3.1863. II. n. L. 
DWARF AND STANDARD TREES. 
It has been stated hundreds ef times, and quite 
truthfully, that we are an impatient people, and can 
hardly wait from seed-time to harvest, much lesti 
for six or eight years, for a standard tree to show its 
fruit This is one reason why dwarf trees are so 
popular. The question is asked, if we cannot hare 
the advantages of the early fruitfulness of the dwarf 
trees, and the endurance. &c , of the standards, by 
making mixed orchards, the dwarfs to grow until 
the standards begin to bear and need all the room, 
when they are to be removed. This is not a new 
subject, as (he plan is often practiced, and ia treated 
quite at length in Barry's Fruit Book, irom which 
we make the following extracts: 
An orchard of standard apples will not produce 
any considerable quantity of fruit before the eighth 
or tenth year, nor pears before the twelfth or fif¬ 
teenth year. In the meantime, it is highly desirable 
to occupy the ground amongst the trees in some 
way that will at least bear tho expenses of cultiva¬ 
tion. If this can be done, it is as much as cm be 
expected in the usual practice of cultivating root 
crops. The most profitable manner of turning 10 
account the spaces between the standard trees fer 
the first ten or twelve years at least, is to plant them 
with dwarf and pyramidal trees, or d warf standards, 
that will commence bearing the third or fourth year 
alter planting. This is the course pursued by the 
orchardists of France and Belgium, where land Ib 
valuable, and the cultivators are compelled to turn 
every inch of it to the best account. Attention has 
been slightly called to thin mode of management iu 
this country, and a few persons have already car¬ 
ried it into practice. As soon as it comes to be con¬ 
sidered, it cannot fail 10 recommend itself to those 
who are embarking extensively in the orchard cul¬ 
ture of fruits tor the market, on high-priced lands. 
It is only surprising that it should have been so long 
overlooked by shrewd and enterprising orchardists. 
An acre of land, for example, planted with standard 
apple trees, at thirty feet apart, contains forty-five 
to fifty; and if we till up the spaces with dwarfs on 
paradise, at six feet apart, leaving ten feet clear 
around each standard, we get in about tire hundred 
dwarf trees. These will bear the third year, and 
during the next five years the average value of their 
products will be at least twenty to fifty contH each. 
We would plant them in such a way that the plow 
and cultivator could be used among them, two 
dwarfs between each standard, and two full rows 
between each row of standards, as in fig. 1. 
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Fig. 1, orchard of standard and dwarf applo trees. 
In very rich and deep soil, when it may be neces¬ 
sary to give the standards thirty-five or forty feet, 
there may be two pyramidal, or low standards, on 
the Doucain stock between two standards, and one 
row of pyramids and two rows of dwarfs between 
two rows of standards. In seven or eight years the 
dwarfs might, be taken out, and the pyramids remain 
till tho twelfth year. 
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Fig. 2. orchard of standard and dwarf or pyramidal pears. 
Orchards of standard pears may, in the same 
manner, be filled up with dwarf and pyramidal trees 
on the quince. Standard pears do not require so 
much space as apples; their branches generally are 
more erect In this country standard pears should 
not have naked trunks over four feet high at most, 
and twenty-five feet apart is quite sufficient; at this 
distance an acre will contain about seventy trees. 
These, as a general thing, will not begin to bear 
until tho tenth year, unless artificial means be 
resorted to. By putting one pyramid, or low 
standard, between each in the same row, and a row 
ten feet apart between each row of standards, as in 
fig. 2, wo can plant 250 dwarfs, or pyramids, that 
will commence bearing the third year, und will be 
in full bearing the filth; yielding not less, on an 
average, than $1 to $2 per tree. 
-- - - » ■ * - - . 
CARE OF THE ORCHARD. 
Eds. Rural Nkw-Yorker:— Farmers are ur^ed 
on all sides to plant fruit trees. The planting if 
properly done, is but a small part of the labor and 
expense of raising fruit. This is also frequently 
urged, but its importance may bear repetition. 
This being the season for providing against the 
ravages ot mice, I will give you my experience. I 
clear away all grass (or other material with which 
mice can build nests) from the trees, and then heap 
dirt about the trunk to the height of ten or twelve 
inches, just before winter sets in. Near fences or 
buildings, where snow drifts much and leave.s 
patches of bare ground, mice will sometimes run 
over the snow and girdle trees above the hanks of 
dirt. In such cases coil a piece of tin or sheet iron 
(old will answer) around an iron bar until it will 
retain the coil, then put this on the trees, and it 
will protect them as far as it extends. To those 
who would carry on a war of “extermination,” as 
well as “strategy,” against the applo borer, I would 
say, before thus providing against the depredations 
of mice, 1 would cut out, with asharp-pointed knife, 
all the borers, large and small, being careful to 
girdle the trees as little as passible. 
While upon this subject, though not quite so sea¬ 
sonable, I will give what has with me proved a suc¬ 
cessful spring treatment. 1 n my first effort to guard 
against lim borer, some years since. I made the 
application recommended in J. J. Thomas’ valuable 
work. It seemed to check their ravages somewhat, 
but was not satisfactory; I thought it, washed off by 
the rains too soon. I then experimented as follows: 
Took at the rate of one peck of best unslakcd lime 
one pound sulphur and balia pint of salt—put, into a 
vessel large euough to hold all when finished, then 
added boiling water sufficient after being well-mixed 
to make if, of a cream-like consistency, convenient 
for whitewashing. Then about the 20th ot May, 
after removing the piles of dirt piled up in tho talk 
I dug a little below the natural surface, (and when 
there were sprouts, sufficiently deep to cut them from 
their starting point.) andexaminedcarefully, digging 
out as before all the borers. Theu with a brush put 
011 a coat of my whitewash, leaving no point uncov¬ 
ered from the roous to about two foot high, or tiie 
forks of the limbs. This should be done on a pleas¬ 
ant day, when the whitewash will thoroughly dry 
before rain comes to wash it off. After it had dried, 
I hauled back the dirt over the roots and about the 
tree to its natural level, which was a little above 
the lower part of the whitewash. I began by 
applying it near the ground only, where the true 
apple borer worked, but found there was another 
borer,-similar to this, which worked higher up tho 
tree, and which was nearly as destructive as the 
true apple borer. It is described in the report of 
Dr. Fitch, and published in the proceedings of tho 
N. Y. State Agricultural Society for 1S54, page 720. 
I then covered the bodies of fbe trees with the mix¬ 
ture, and found it a sure preventive of the ravages 
ot both kinds of borers. The sulphur is offensive 
Lo the insects that deposit their eggs on tho trees, 
while the lime makes the principal body and the 
salt hardens it, so it does not easily wash off in the 
storms, and reuiaius on the trees till the season is 
past in which the insects deposit their eggs. 
Livonia, N. Y., 1882. ~ l E s 
-♦ » ♦ « -- 
Iculiotltaral Jlotcs. 
BIRDS and fruit. 
Tins birds destroy a good deal of our choice fruit, which we 
often dislike to part with, especially unasked for, and in so 
unceremonious a manner. But, they destroy vast numbers of 
insects. Thi3 statement some, though we think few, will 
doubt. Some persons, we know, believe that birds destroy 
only our common earth worm, and the most harmless of Iu- 
sects; but those who with us have watched a peculiar brown 
bird feasting on the currant worm, find reason to change 
their opinions. A correspondent in Onondaga county, it 
seems, keeps a book account with the birds, and sends us the 
following leaf from his ledger: 
Robi.vs—Debit axo Crkwt —To one pint of cherries to 
each robin, mailing ten quart* to every twenty robing 
at ten cents per quart,....’$1,00 
Credit By four months labor gathering bugs, worms and 
insects, at six cents each... j oq 
Do., music by tire whole band, everv morning from early ’ 
dawn to nearly sunrise, and occasionally through tho 
day, at one penny each,. . 20 
$1,40 
Credit by bulanec, __........ 
It is very annoying to see the birds eating our most favorite 
cherries as soon as they turn red, and some shoot them; but 
let such watch the robin in the early spring when the farmer is 
turning up his ground for sowing and planting, and see them 
hopping from furrow to furrow picking up bugs and worms, 
and other insects. Also, when they have young, see them 
with a beak full of such vermin feeding their little ones, with 
occasionally a aoug. Who would wish to shoot them ? They 
c °me and build tlieir nests near our dwelling*, and visit our 
gardens to obtain insects that are preying upon our vegetables, 
and who could have a heart hard enough to shoot them? Tho 
currant or gooseberry worm has made its appearance in this 
place for the first time. A. W. 
Mareellus, N. Y, 
Radiatio.v.— Radiation is one of the grentest enemies of 
vegetation; it takes place with great effect in March April and 
May, when the days are hot and the nights cloudless and cold. 
The heat taken In by the plant by <Uy radiatos or goe* forth 
by night, when the temperature is often only 4* or fi* above 
freezing point. Thus the plant loses the day heat, araonnting 
to some degrees when the night is clear, owing to the absence 
of clouds, which are not only the anti-radiators of tho world, 
but are also radiators of heat towards the earth, The greatest 
radiation, therefore, lakes place when the sky is dear and 
the wind is N. or N. E. Hence tho moon, which is aii opaque 
body, having no atmosphere of Its own, gets the discredit of 
ruining vegetation, whereas it is perfectly harmless; it lias no 
atmosphere of its own. neither does it exercise any influence 
on our atmosphere, nor cause changes In the weather. The 
weather is ns variable at other times as at the quarterings o' 
the moon—the difference being simply this, that at the quar- 
terings we observe changes of the weather, and at other times 
we observe them not. At the spring of the year, when the 
moon is full and the sky is clear, radiation, after a hot day, 
takes place, more or less frost ensues, and Uie moon gota the 
blame. It Is not, therefore, tho moon iu April that destroys 
vegetation, but frost that follows excessive radial ioti, when thu 
sky is cloudless aud the air is keen. Certain it is that many 
tender plants and flowers need protection both iu winter and 
spring, to prevent their giving otVtho beat received during the 
day, hence a south wall is a more dangerous place in winter 
and spring than a north wall; the plants under the latter lie in 
a state of death like abeyance till tho dangers are past. Fruit 
blossom* und- r a north wall often escape without protection, 
when the unprotected, under a south wall, are destroyed.— 
London Florist. 
futjuiwsi m\ 
Frc-m.vo Grape Vi.vks — Subscriber. TIartland .—The best 
treatment of grape vine* i* to prune in the autumn as soou as 
the leaves have fallen, then lay the vines upon the ground and 
oover lightly with earth. Straw will answer well, but furnish 
es a harbor for mice. Simply laying upon the ground Usually 
affords sutlieieut shelter. 
Loss op Maple Trisks — Last summer several of the maple 
shade trees in cur village died without any apparent cause 
I noticed, however, on tho leaves of some of the a.Ulcted trees 
small bunches rising on The top of, and nearly perpendicular 
to, tho leaf. They are of a reddish or dark brown color, vary¬ 
ing from a sixteenth to a juarter of an inch i.. length, mid 
pointed at the top. Sometimes they occur in cluster*, and oc¬ 
casionally they cover nearly the whole upper surface of tho 
leaf Whether or not this is the w ork of some Insect; or 
whetherit nuy not bn natural to certain varietie* of iha maple 
I am unable to conjecture 1 find them only on a few trees’ 
and mostly mi the learns of the lower branches l vend jou 
ft sample of what I have ti ed ;.i dt-.oHbo, thinking thatjou 
may be able to give me some information in reference to it 
and perhaps a remedy, if it be this that occa.-ious the death of 
the frees.—SunsuitiHHR, Lima, -V. I'., 1 ««2. 
The above was received some timo since, and we gave the 
specimens to au eutomologicul friend for examination. Fail¬ 
ing to receive a response, on a second inquiry we learned that 
lie had •• gone to the war. ‘ The excrescences were doubtless 
caused by a saw-fly of soma kind, but we hardly think this 
insect caused the death of the trees. 
Siiskp Gxawi»« Apple The™-C an any of the Rciur. 
renders give a sure, safe and cheap preventive of sheep hark 
,n K “Me tree*.—J. S. C., Florence !, line Co , Ohio. 
WV have heard of various compositions offensive to sheep 
for daubing Die ba, k, but the best way t ® keep sheep out of 
the orchard If we wish to keep sheep from eating down the 
wheat, the way of doing it is quite plain, do not permit them 
to enter the field where the wheat is growing. The trees in 
the orchard are entitled to the soil on which they grow, and 
no animal or crop should lie allowed to interfere with their 
rights. This fact wo must all learn, and the sooner the belter 
for our pockets and peace of mind. 
SPOTS ox ApplES.-I would like to make an inquiry i 
find that apples which lmvu always been quite smooth arc 
now covered or spoiled with a tusty coating like the town 
L ad year the orchard eat planted to corn, tins spring it was 
■.owu to oats and buckwheat Now, the question is what has 
earned this change > As I am a young fanner, I would like 
to have the r,pinion of Hinne one experirmied in the matter. 
—L. C. H., Coldvnxler. Mi oft. 
We judge your apples aro affected with a fungus growth. 
Good drainage and good culture is the best remedy, Aru you 
not endeavoring to get too much from yonr orchard ? A nrop 
of apples and oats and buckwheat from the same soil is a little 
too strong. It may bo tho frees wore young and did not give 
a largo crop, but in that case you need a utrong, healthy 
growth of wood. This should be considered tlm main object 
with a young orchard. We do not say that crops cannot In 
any ease be grown to advantage in an orchard, bnt we do say 
that, a healthy growth of the trees is the most profitable crop 
tho farmer can obtain from his orchard soil. 
Co'vkri.vo Carnation's, &o.—t have a number of Picotee 
and Carnation plants, grown the past season from seed. I 
have been ml Vised in so many different ways in regard to their 
Winter treatment-that iu the multitude of coutietllurs l did 
not know what to do, and therefore have done nothing. 1 
have been told the biot, way to keep them Is to loins on ami re¬ 
move to the cellar, to mum o them to « frame for protection, to 
cover with straw, hoards, Ac., where they are. ami I ask now. 
what is the best course ? They arc 'troog plants, and t think 
will give me good flowers next season, if I cue. -.liverim plants 
as they n uivs grown from the best European seed.—W. J. F. 
Your plant* are no doubt perfectly safe where they are. We 
never lose plants in the winter—that is, young plants—if left 
entirely exposed. Old Struggling plants are very apt to suffer. 
This is a lesson that we w ish the lovers of flowers would learn, 
that they can grow Pieotees and Carnations from seed one 
summer, and the next they will flower beautifully, and if good 
seed is obtained fifteen out.of every twenty will produce pret¬ 
ty double flowers, and occasionally a very choice, perfect 
specimen will be obtained, The bed where Pieotees winter 
over should be pretty high so that water w ill not stand around 
the plants, and a fevj leaves thrown over them will do no 
hurt, though we would rather leave the plants exposed entire- 
ly than to give them a thick covering with any material. 
BAKER’S GINGERBREAD. 
Eds. Rural: —Having noticed an inquiry in yonr 
paper for a recipe for old-fashioned gingerbread, 
the real genuine article, 1 will send mine, which I 
know to bo just the kind wanted. 
Two cups molasses, four tablespoons butter, stirred 
together without, melting : then add a cup of flour, 
one large teaspoon soda dissolved in one-third of a 
cup ol' milk, one tablespoon ol ginger, one teaspoon 
of alum dissolved in one-third of a cup of boiling 
water. Stir all together, adding flour gradually : 
roll; cut into cards and bake quick. 
1 will also send another recipe; which I know to 
be good: 
Corn Cake. — One egg, one-third of a cup of 
sugar, one cup of buttermilk, one cup sweet milk, 
half a oup of shortening, one teaspoon of soda, one 
cup of flour, two cups of Indian meal. Try it. 
Shelby, N. Y., 1SC2. A You.vo IIouskkekpsk, 
THE WAY TO MAKE AN OMELET. 
It is surprising that a dish ao easily prepared aud 
so delicious as omelet has come into use to so small 
an extent in this country; there are extensive dis¬ 
tricts where it has never been heard of, and many 
housekeepers who meet with it in their travels, 
never have it upon their own tables, because their 
cooks do not know how to prepare it. 
Omelet is simply eggs beaton and fried in butter. 
Break three fresh eggs into a bowl, add a little 
pinch of salt and a teaspoonful of water, and beat 
the eggs thoroughly. Then put a tablespoonfnl of 
good butter into a flat frying pan, and hold the pan 
over the fire with the handle a little elevated, so as 
to incline the bottom at a small angle. As soon as 
the pan is warm pour in the eggs, and as the mass 
begins to cook, run a case knife under it to keep it 
from burning to the pan. As soon as the surface is 
about dry, fold one half of the omelet over tho 
other, and it is ready to serve. It can be made in 
five minutes, aud is an exceedingly delicate und 
delicious morsel. 
HOSPITAL PILLOWS. 
As the holiday season approaches, and thousands 
of poultry will be prepared for market, let a friend 
of the soldiers ask for the feathers. Instead of 
burning them, please save all, except the quills of 
the wings and tail. When well dried they will 
make pillows ; not of the softest kind to be sure, 
but better than straw, and far Utter than nothing. 
Mauy a poor sick or wounded man would bless you 
for such a pillow under his aching head. For the 
sake of Ihe suffering soldiers, do not burn the 
feathers. u> 
Tioga Co., N.Y., Dec., 1882. 
-- i ■ ♦ ■ >-- 
1’icKi.K for Hams and Beef.— The following 
“Knickerbocker Fickle for Hams and Beef” was 
published in the Albany Cultivator while under the 
editorship of Judge Duel: 
“ For every 100 pounds of meat, take 9 pounds of 
salt, (half coarse and half fine,) 3 ounces of salt¬ 
petre, 1 ounce of saleratus, 1 quart of molasses, 3 
pouuds ot brown sugar, (J gallons of water, and 
boil the whole together, and skim off all impurities 
as it commences to boil, after which let it stand and 
cool, and when cold pour it over the meat. Follow 
the rule strictly, and if it does not meet the highest 
expectations of your numerous readers, let them 
blame your correspondent, who has tried it for the 
pust 25 years, with complete success.” 
--4 I ^ __ 
Lady Huntington’s Pudding.— Take one quart 
of milk —from this reserve enough to wet four 
heaped table-spoons of flour — mix the flour very 
smoothly with this milk, boil the remainder of the 
milk, and add lour well-beaten eggs, a little salt, 
aud the flour. Boil a few minutes, stirring with 
energy. Wet your pudding dish, and put the pud¬ 
ding in it, siit over it half a cup of white sugar. Put 
halt a cup ot wine and half a cup of sugar together, 
and pour over the pudding as it is sent to the table. 
Eat cold, and it properly made, you will confess it 
to be one o tho most delicious puddings in the 
whole world of cookery. 
TO COOK A TURKEY. 
To Boil a Turkey.—I f you wish a plain stuffing, 
pound a cracker or some bread crumbs very line, 
sift some sage and any other sweet herbs that are 
liked, season with pepper, and mould them together 
with the yolk of an egg; put this under the breast, 
and tie it closely. Set on the turkey in boiling 
water enough to cover It; boil very slowly and take 
oil the Rcutn as it rises. A large turkey will require 
more than two hours’ boiling; a small one, an hour 
and a half. Serve with oyster or celery Bauce—the 
former is much to be preferred, aud tho latter may 
be added for those who like it. 
To Roast a Turkey.—P repare a stuffing of pork 
sausage-meat, one beaten egg and a few crumbs of 
bread; a little onion is an improvement. Stuff the 
bird under the breast; dredge it with flour. The 
oven or fire should be hot. Baste with butter- 
servo with gravy in the dish and broad sauce in a 
tureen. Sometimes the gizzard and liver are dipped 
into the yolk of an egg, sprinkled with saltaudCay- 
enne, and then put under the pinions before the bird 
is put. iu the oven. A very large turkey will require 
three hours’ roasting; one of eight or ten pounds, 
two hours; and a small one, an hour and a half. A 
turkey, unlike a duck, should be well done. And 
il young and tender—an old turkey is quite unfit 
to eat—there are very lew birds superior to it.— Ger¬ 
mantown Telegraph. 
^ ^————— 
^Umerts cnunts. 
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