THE BENEFITS OF MULCHING. 
It is seasonable now to apply mulching. The 
early spring rains have fa llen, (though not very 
plentifully in this section"jTthe’wuTIs scorching, 
the earth dries rapidly, and weeds and grass are 
full of vitality. Every one of these facts is »n 
argument in favor of immediately mulching fruit 
and shade trees, bushes, Tines, everything, in 
short, to which the system is adapted. We will 
iust mention, in the outset, that there are two 
methods of mulching; one, the petting on to 
the soil Borne dead substance, which, though 
it does not wholly exclude the air from the sur¬ 
face Of the soil, yet prevents all vegetation 
from growing ; and the other, turning the soil 
itself into a mulch—or rather three or four inch¬ 
es of the surface—by stirring it often enough 
with hoe or cultivator to keep it free from grass 
or weeds. Bnt we will say nothing further of 
the latter method, only to hint that to whatever 
plants or crops the reader may apply it, the work 
should be thoroughly performed throughout the 
entire season. 
In the garden, the strawberry bed, if it is kept 
in rows or hills, and not allowed to become first 
matted, should he mulched. Strawberries arc 
now in blossom; some of the fruit is half grown, 
and it will not do to work the soil down to the 
roots of the plants. Pull out the weeds and ap¬ 
ply the mulching. Nothing makes a nicer, 
cleaner mulch for strawberries than grass cut 
from the lawn. It is convenient, clean, and 
heavy enough to keep its place in spite of strong 
winds. Grass may be used for the berry bushes, 
the currants, dwarf pears, Bowers, anything that 
grows in a garden, in a shape adapted to mulch¬ 
ing. The farmer’s lawn should he largo enough 
to supply grass to mulch his garden, and we re¬ 
peat that nothing is more convenient or clean to 
use for a mulch In the garden than the short, 
fresh cut grass, free from all seeds. 
In the fruit yard, after thoroughly cultivating 
the surface It is a good practice to inuleh. 
Coarse manure maybe used here. If one has 
access to leaves from the woods a very ellicient 
mulch may be procured, hut mold enough 
should bo mixed with the leaves to keep them 
from blowing away When they become dry. We 
can conceive of no better method of cultivating 
the orchard, than to thoroughly mulch the trees 
after the spring cultivation. Instead of plow¬ 
ing deep and cutting and destroying so many 
roots, and cropping the laud, would it not be 
more rational culture to mulch the space of 
ground through which the roots may extend, 
and pasture the remainder, thus permitting the 
soil to enrich itself, as It were? Then In the 
autumn withdraw the mulch and manure on the 
surface. Young orchards should not, certainly', 
be allowed to stand in a close turf; bnt cannot 
a system of culture he devised lens’exhausting 
to the soil, and less injurious to the roots of the 
trees, than deep and frequent plowing and 
cropping? 
Mulching enriches the soil. Cover a square 
rod in your pasture with boards for one sum¬ 
mer, and when, the next season, you plant com 
or sow wheat, the rank growth of the crop on 
the covered spot will mark it plainly from a dis¬ 
tance. Mulching equalises the temperature of 
the ground, and wo believe this protection of 
the roots wards off disease from the tree. It is 
a favorite theory with us, that pear tree blight is 
due, in a great measure, to sudden changes of 
temperature of the soil, to the effect of a scorch¬ 
ing sun on slightly protected roots. Therefore 
a compact, cool soil is best for the pear aud 
quince in all localities; and it is the exemption 
which the climate in the vicinity of Boston 
gives from these injurious effects that renders the 
pear so eminently successful in that locality. 
CRANBERRIES - GARDEN CULTURE. 
In some sections a portion of the garden en¬ 
closure is devoted to the culture of the cranberry. 
It is easily raised, and is very useful in the family. 
The ground should be thoroughly prepared by 
deep plowing or spading, and freely dressed with 
a compost of swamp muck, wood ashes or bone 
dust, two parts of the first to one of the last two. 
The plants slioiild be set in the months of April, 
May or June, or in October and November. Set in 
row r s from four to six inches apart, in beds from 
four to six feet wide. Three square rods of well 
prepared ground will yield from four to'flvcTjush- 
els of berries, and will require some 2,000plants. 
They will soon cover the ground and, being pe¬ 
rennial, will require no renewal. It makes a 
good edging for garden beds—keeping the bor¬ 
der in place while producing a luxury for the 
table. It is in eating season from September to 
the Iasi of May. 
- --— — 
APPLE ORCHARDS. 
A correspondent of the Mass. Ploughman, 
treating of the *pple and its foilure of late, 
mentions having Sven a thriving and heavily 
fruited apple orchard owned by R. Adams of 
Pillar Point, near Backvtts Harbor. The trees 
were planted along the shore of the lake and 
subjected to the full sweep ol the winds from all 
directions. His first effort at orchard planting 
was an almost entire failure, but he tried again 
on land along side of the first planting, and suc¬ 
ceeded. The writer adds; — “The one thing to 
which he attributed his success with the second 
orchard, was planting a gooseberry bush on the 
south ride of every tree at the lime the trees xcere 
planted. 
He said it was a natural mulch—keeping the 
soil light, preventing it from becoming soil 
bound, and especially shading the bark of the 
south side of the trees while the tops were small. 
His philosophy was that our hot summer sun 
dries the hark on the south side of the tree, 
j preventing an equal circulation of the sap, and 
[ oftentimes cracking the bark, producing a dead 
spot, which cripples the growth, if it does not 
eventually kill the tree. 
Of the trees thus treated about one in ten 
died when planted — of the old orchard one-half 
died at planting.” 
THE NEW YORK CITY PEACH TRADE. 
The Peach being a favorite fruit, is conse¬ 
quently in great demand. In plentiful season^ 
one hundred thousand baskets pet day are sold 
at fair rates, and in sCasc/ns of scarcity they 
command mufti higher pr!e<^. But although 
such enormous quantities arc sold in our market, 
it Is a mistaken idea to suppose that they are all 
consumed here; at least one-half of them are 
shipped to other CitTeS. Boston detoands the 
largest quantity, and many are re-shipped from 
there to the more northern cities. Albany and 
Troy are also good customers, and even Canada 
claims a share of this fruit. 
It is rather singular that the more fruit there 
is grown the greater the demand for it, but such 
is the case. The cause of this is, that in many 
of our States this fruit docs not arrive at perlec- 
tion, and the means of transportation being so 
quick and cheap they eau be transported for 
thousands of miles in good condition. Since 
the commencement of the late war, our earliest 
peaches have come from Delaware. Tids fruit 
is very fine, both in taste and color, the soil and 
climate of the State being peculiarly adapted 
to its growth. Previous to the year 1868 the 
fruit from Delaware was sent to the Philadelphia 
market, where the New York dealers purchased 
and re-shipped again. It was frequently very 
soft, and in some cases in very bad order by the 
time it arrived here. The mode adopted by 
those dealers was this: They formed a combina¬ 
tion, and one of the party was the purchaser, 
while the others remained quiet. Then they 
divided the fruit among themselves, each paying 
cost price. This prevented competition among 
them, and they also bought the fruit cheaper. 
A lew dealers who would not Join “the ring” 
as it was called, selected such lots as were 
choice, aud paid more for them. 
In 1868 some growers in Delaware were in¬ 
duced to ship direct to the New Yock markets 
by the Adams Express Co., leaving there about 
4 o’clock, P. M., and arriving here about 8 
o’clock A. M. the next day, by way of experi¬ 
ment. Op the 4th of August, 40 baskets were 
sent, which sold for $S4, and on Aug. 5th, 20 
baskets, which brought $40. At this time they 
were worth about 75 cents in Philadelphia. The 
growers were so well pleased with the report of 
the sales that they sent from one to two car 
loads per clay alter that time and would have 
sent more had they been able to procure ears. 
This fruit sold readily for $1.03 to 81,75 per 
basket, by the hundred, and the reason it sold so 
well was because It was direct from the orchard, 
without handling or changing of cars, and there¬ 
fore in prime order for shipping, being in reality 
the only fruit In the market which wub suitable 
for that purpose. 
In 1864 the crop In Delaware was very large, 
aud a freight train was established exclusively 
for peaches. This left Delaware late In the after¬ 
noon, and arri ved in Jersey City about 8 o'clock 
A. M. the next day, tiiUB making a direct com¬ 
munication with this market, and had this been 
continued it would have been well for the grow¬ 
ers; but as government demanded a large num¬ 
ber of their cars they were nnable to freight all 
the peaches, and consequently large quantities 
of them rotted in the o roll a ids, and even at the 
depot. By some mismanagement the trains 
were never on time, in some cases not arriving 
until afternoon, thus causing a serious loss to 
the ownera, as the greater part of the peaches 
were obliged to lie over for the next day’s mar¬ 
ket, by which time they were quite soil. The 
same year the crop in New Jersey was also very 
good, thousands of baskets comlDg in the mar¬ 
ket from all parts of that State. In the south¬ 
ern counties the crop was abundant, which waB 
something unusual for them. The crop in the 
uorthern counties was not large, hut very fine. 
Fruit Bold low, as It was SO hbundant,—good 
fruit selling from fifty cents to one dollar per 
basket. 
Iu 1865 the crop in Delaware was very good, 
being about half the quantity of the previous 
year. The peaches were very lurge and fine. 
This year the railroad supplied them with all the 
cars they needed, much to t he satisfaction of the 
growers, and also delivered them promptly on 
time. The result was that, we had a large quan 
tity of very fine fruit, which sold at high prices, 
there being great demand for it by the shippers. 
During the hight of the season there were as 
mauy as 45 cars in one train, each containing on 
an average 500 baskets. In the lower counties, 
of New Jersey but few peaches were raised in 
1865, while the northern counties hud a good 
crop, very fine, and on account of fruit selling 
so high the peach fever has broken out among 
the farmers and they arc planting large quanti¬ 
ties of trees. 
The principal railroads which transport this 
fruit are the Raritan and Delaware Bay for the 
southern counties, the Camden and Amboy for 
the central, and the New Jersey and the New 
Jersey Central for the northern counties. The 
usual mode of sending this fruit to market is in 
baskets containing five-eighths of a bushel for 
the retail trade, and eases containing two bas¬ 
kets for the shipping trade. Those in cases are 
shipped just as they arrive, which prevents a 
second handling of the fruit, and also eaveB 
much time and labor, the eases helng included 
In the sale. Some farmers are so silly that they 
think they can send a basket to market, holdino* a 
half bushel or less, and get as much for it as their 
neighbors do for a full-sized one, but they find 
out their mistake when they get their returns, 
and, unwilling to believe that this is the cause’ 
' they blame the commission dealers, accusing 
them of partiality or incompetency, and de¬ 
nouncing them as being unfit for their business. 
This is a foolish idea, to say the least of it, for 
those persons who make a business of buying 
fruit know enough to select those baskets which 
contain the most, and if compelled at. uuy time 
to take the small ones, are not willing to pay a 
price even in proportion to their size. It is 
with this fruit as with all others; some take 
pride in getting a good name and a high price 
for their fruit, and will not permit a basket of 
poor fruit to be sent to the market. They say, 
and with much truth, that if the poor fruit is 
kept at home, tho good will pay for it, and be¬ 
sides save reputation and expenses. 
I send you a comparison of sales between a 
grower of this description and a careless one. 
The first named had full-sized baskets, the other 
small ones: 
July 19 to Aug. 12, inc., 200 bas’kts sold for $498 27 
Aug. 15 “ 10, “ 321 “ “ 605 75 
“ 22 “ 20, “ 98 “ “ 106 50 
“ 28 to Sept. 2, “ 575 “ “ 1,100 00 
Sept. 5 “ 0, “ 020 “ “ 041 02 
“ 12 “ 10, “ 822 “ M 1,529 fid 
“ 19 “ 80, “ 582 “ “ 1,427 *0 
3.204 $0,333 27 
Averaging nearly two dollars per basket. 
Aug. 19 to Aug. 20, iuc., 282 bask’ts sold for $218 10 
“ 29 to Sept. 2, u 088 “ “ 039 88 
Sept. 4 “ 9, “ 799 “ “ 008 24 
“ 12 “ 14, •* 492 “ “ 400 85 
2.211 $2,253 07 
Averaging a fraction over one dollar. 
The comparison i6 very striking, and I hope 
it. may be the means of convincing others thut 
it always pays to lake pains with every thing 
they send to market. Many amusing incidents 
might be related in connection with this subject., 
but the facts are more profitable. I will also 
state in regard to this comparison that the for¬ 
mer spends hundreds of dollars on his trees and 
land to perfect his fruit, and says it is the best 
investment he can make. Tho result shows that 
lie is correct. His orchard numbers 4,200 trees, 
and 500 of these are not in bearing this year. 
The other spends neither time nor money, and 
you also see the result in his case. While on 
this subject I will give you the receipts of aif or¬ 
chard sold last season. The orchard contained 
750 trees and yielded 5,200 baskets, which sold 
for $5,900. Now and Then. 
' +--—- — 
TALKS ABOUT GARDENING.-NO. I. 
Hi' REV. G. F. A. SPILLER. 
Introduction. — A homo without a Kitchen 
Garden ! Only think of it. Can those who have 
been accustomed to a garden all their lives, im¬ 
agine that tiny residence could really bo a 
home without a garden ? We say that It is not 
only bad economy in a farmer not having a gar¬ 
den, but its absence Is injurious to mental and 
social culture. 1 am acquainted with a farmer 
who has no garden, and ho says his father has 
never had a garden, and the family, though 
numerous, are not given to gardening. You will 
not be surprised when I inform you that these 
no-garden people can neither read nor write, 
and though burd working aud money loving, 
they are not addicted to mental aud social 
culture. 
When an intelligent farmer starts a garden he 
awakens a latent principle of taste. Neighbor¬ 
hood ladles call to see his wife. Ladles are al¬ 
ways interested In the kitchen garden. The 
wife delights to take them into the garden. The 
poor farmer's garden is his parterre. If he has 
attended to it sb he ought to have done, its 
straight rows, clean walks, and forward vegeta¬ 
bles elicit admiration. The visitors go else¬ 
where and delightfully tell what they have seen. 
These encomiums coning hack to the farmer 
make him ambitious to do better —to have a 
ucater garden, and to raise vegetables more for¬ 
ward and of better quality. Though experience 
is teaching him much, yet it is a slow process 
to gain knowledge. Hs is satisfied that others 
have long since gradtated In that, science of 
which he is yet but a novice. He must visit 
others’ gardens, attenc fairs and read agricul¬ 
tural periodicals, that le may improve and pro¬ 
gress. We admit that tho culture of a garden 
has not this happy tendency with every farmer, 
but it is a pleasure to know that there are some 
with whom it bus, ant the refinement is con¬ 
tagious, This class, tint combines beauty with 
utility, will improve aid Increase in numbers 
with every succeeding generation, until fogy- 
ism aud crude rustisitj will be as items of the 
past. 
Its Utility.— The most costly eating is 
bacon and bread, and at the same time the 
poorest. With a garcen the family can live 
better and cheaper. Medical men inform us 
that an occasional chaige of diet is salutary to 
health. If wo live on me kind of diet continu¬ 
ally only a portion of tie digestive organs are 
■exercised, and the othem lying dormant have a 
tendency to disease. Fir instance, bacon has a 
laxative tendeucy, whilt tho brassies family has 
a costive tendeucy. It reminds us that the old- 
fashioned dish of bacoi aud greens is very sug¬ 
gestive of wisdom. 
A small quantity of concentrated food is suf¬ 
ficient for any one, providing a sufficient 
amount ol less concentrated food h» supplied 
to furnish the requisite amount of bulk. The 
following table, taken from the Report of M. 
M. Percy and Vauquelin to the French Min¬ 
ister of the Interior, shows the number of 
pounds each article of diet yields in every 100 
pounds; 
French iiewis,.. ® > fr 
Broad henna. WiUjk" 
Turnips,.......:::::::::::::: Sn»: 
Ciirtots,.. I I n, s 
Potatoes. ' 2MI,s’ 
Meat, on average,.. asms'. 
So far as the comparative nutritive proper¬ 
ties are concerned, 1 lb. of good bread is equal 
to 3 lbs. of potatoes; % lb. of bread and 5 oz. 
of meat are equal to 3 lbs of potatoes; 1 lb. of 
potatoes is equal to 4 Its. of cabbage and 3 lbs. 
of turnips; 1 lb. of rice, or French beans, is j 
equal to 3 lbs. of potatoes. According to Dr, 
Dana, 100 lbs. of corn contains over 88 lbs. of 
fat-forming principle and over 1 lb. of flesh- 
forming principle. * 
The above table may be useful to the judiciousi 
housekeeper, but it is a fact that the palate and 
not science is the standard of appeal in the in¬ 
stitution of gastronomy. 
West Tennessee, April, 1866. 
-t- - -t- 
A CHAT ABOUT FLOWERS. 
Ed9. Rural.—M y husband is a great admirer 
of flowers, and not only an admirer, but a suc¬ 
cessful cultivator of them. Indeed, you will 
scarcely find a man that loves to take care of 
them better than he. He actually p a id $60 last 
year fo r flower seeds. N ow It seems singular for a 
farmer to tydee so much pride in the cultivation 
ot flowers, hut another fuct is more singular_he 
does’nt care for variety; ho sows all one kind 
of seed ; and stranger still, he allows his horses, 
sheep, and cattle, to eat all the (lowers by the 
time the year comes round. “Why that must 
be clover!” I think I hear you saying. Yep ) 
and husband always insists that no flower looks 
bo good to him as clover blossoms. 
Now, I admire clover very much in its place. 
No floral prospect is more cheering than a fluid 
covered with fragrant clover blossoms. But I 
can’t run to the field every time lam tired or 
discouraged, to revive my drooping energies by 
the sight of it. I want something beside the 
kitchen door to cheer me as I labor. Last sum¬ 
mer I sowed some “ Four o’elocks” at the back 
of the house, and I derived more enjoyment 
from their fragrant beauty, than I would have 
experienced from a much larger amount of 
choice flowers in the front yard. They were in 
tho shade, and remained in bloom ail forenoon. 
While performing my morning labor, I had op¬ 
portunity to observe the almost endless variety 
of their fragrant blossoms. 
This spring I wanted two more beds fixed up, 
and hinted to husband that a little help from 
him would bo gratefully received. Lie did’ut 
refuse rae, but said something about some “noon 
time” when the foams were feeding. Well, a 
few clays passed, bnt the leisurely noon-time did 
not come. So I summoned tho juvenile force of 
the household, and, armed with spades, hoes, 
boards, stakes, axes and hammers, we went to 
work. How animated little children will labor 
to prepare a place for flowers. They brought 
rich soil from the garden in small pnll-i and bas¬ 
kets, held tlie boards and stakes for mo, and in 
a few hours we bad completed two nice beds. 
(Our sandy soil does not spado quite so hard as 
a clay bed.) We then wont a quarter of a mile 
to a neighbor’s and procured some plants alio 
had kindly promised ub, and set them out. A 
lew days later we sowed our seeds, and now our 
beds are ready for rain, dews and sun. They arc 
all simple, old fashioned flowers, but. perhaps 
will cheer us as much as tho most costly exotics. 
And I venture to allirm, that when they are 
grown, and my clover-loving husband finds a 
fresh bouquet beside his plate at tho tea table, 
he will not, be very much displeased. 
\ an Duron Co., Mich. Kate Woodland. 
' --- ' ♦ ■ - -- 
Horticultural Motes and (Queries. 
Scraping theRough Bark orr Fruit Trees.—R. 
T. H., Ballston Spa, Inquires if if is.bcneficial to scrape 
tho rough, loose bar If from fruit trees, and asks for 
the opinions Of thoao who have practiced the opera¬ 
tion. extensively. It is generally advised by the 
best fruit growers, and it should he accompanied by 
washing tho bark with very strong soap suds, whale 
oil soap, ur n solution of potash and water. This 
treatment renders Urn trunk ol Lho tree healthy, 
makes it look smooth and of good color, and destroys 
any insect eggs or grubs which may have effected a 
lodgment on R. But we would ljbO to hear from “ the 
man who has tried It extensively.” 
Berries on tub Hudson River. -The banks of the 
Hudson River, prfrtlcuiarly near I'iermont, are re¬ 
markably well adapted to the growing of berries. 
The soil Is generally of a drift-formation, covered 
with boulders, and mostly a gravelly foam. Last 
season there was one instance of a field of tea acres 
of strawberries the expenses of which were $ou<), and 
the cash returns $0,800 A yield of $ 100 per acre is 
not uncomtnc n. It has been stated that the receipts 
for raspberries in one town tn Ulster Co., N. Y,, 
amounted to $80,000 last year. 
- M» t -- 
Manure for tiih Garden.— It is customary with 
mauy farmers to apply a heavy coat of barn-yard 
manure to their gurdens every epriug. This course 
keeps i lie soil rich, bnt it is uleo apt to grow wormy, 
and if the manure is not w^H rotted, also weedy. It 
would l>« a good plan to vary this annual manuring 
by applying salt, plaster and ashes. !r the soli he 
rich the salt may be sown at the rate of one quart, per 
square rod without injury. This treatment will be 
found of great benefit in destroying worms and weeds. 
-—- 
Killing tub Insects.— An exchange says that a 
gentleman in New Jersey saved bis plums by the 
erection near the trees of what he called “altars,” 
whereon blazing fires wore lighted In the evening 
and early morning during the flight season of the cur- 
culio moth, tho result being the destruction of mil¬ 
lions of moths by fire and a more bountiful crop of 
unpterced plums than had ever been produced in that 
neighborhood. 
Cherry Worm.-E, D., Portland, N, Y., writes us 
that the cherry trees urc profusely covered with blos¬ 
soms, and he should hope for a generous supply of 
this delicious fruit, were it not for the depredations 
of the destructive cherry worm, which yearly, destroys 
nearly tho whole of the crop In that section of tne 
country. Caw nnyof our Horticultural friends inform 
us what will destroy tho pest? 
-■ — 
Cubcui .10 and Cud kens.—A. R. 8., Horncllsville, 
N. Y., says that for the last two years he has succeed¬ 
ed in growing plums In largo quantities, although his 
near neighbors failed by reason of the curcullo. He 
thinks his success due to the fact thut he kept and 
raised a great many chickens during this time, which 
he cooped under the plum trees, and they destroyed 
the curcttlio. 
JffiWStit #£0H0tffg* ' 
RECIPE FOR JOHNNY CAKE OF •* OLDEN TIMES.” 
Dear Rural-.— in your journal ofMarchlQtk 
there is a question asking for a recipe for making 
u good, old-fashioned Johnny Cake, like the 
olden times, ’ from a Young Housekeeper of 
MudiBon, Wis. 
It is an impossible recipe for the present im¬ 
provements. A Johnny cake of tho “olden 
time” would not bake In a Stewart, nor would 
It be relished on China and eaten with a silver 
fork. It would neither mix nor bake. But I 
can give her a recipe lor Johnny cake of “ olden 
time,” where and when it will mix and bake and 
relish, like manna from heaven. 
Lot the “ Young Housekeeper” move into 
the woods fifteen miles from a'grist-mill, ten 
miles from a post-office aud live miles from a 
neighbor,—into a log house with an ample fire¬ 
place, where the flames have room to glow over 
the rafters and brighten the partitions, where the 
view from the four-glasslight window compre¬ 
hends one field oLstnmpe, one stretch of new 
rail fence and a * ( deadening." 
Let the enn, shining behind the only hill, re¬ 
mind her that It is time to bu thinking of supper 
tot her husband. Then let her hasten to sweep 
the stone hearth, bring out tho deep, smooth 
spider, set It on the live, i#d coals and place iu 
it slices of sweet ham. Swing the tea kottlo 
from one pendant trammel, and small iron ket* 
tie tilled with mealy potatoes from the other. 
Then go into the pantry and bringout a smooth, 
round board, which has served the same purpose 
before, and a fiat-iron. Set tho flat-iron.two feet 
from the coals aud lean the hoard against it to 
heat. Then take a bright, tin basin, put in it a 
pint of sifted corn meal, and sprinkle in a pinch 
of suit. Four in the boiling, steaming watec 
from tho tea kettle and stir the meal very fast 
with abroad wood knife or pudding stick. Then 
take up tho round board, now slightly heated, 
dip it suddenly Into cold water, and ladle on the 
meal dough. Put into the basin a dipper of 
cold, clean water, aud with your hand, repeated- 
ly dipped into the basin of water, mould the cake 
and spat it down, prick it with an iron fork ol 
two tines and leau it against the flat-iron near 
the coals, or, at first, two feet from the fore 
stick, then nearer and nearer till baked. After 
setting the table, lake your knitting work, and 
sir. down on a block near the deep chimney jam 
to watch and turn tho Johnny cake and ham. 
With tho red rays of tho setting sun upon 
your earnest lace, you will bo about as hand¬ 
some a picture of eontoutmont as your husband 
eau find upon tho face of the earth, if he were to 
peep into that four-lighted window. When ho 
sits down to tho tabic aud breaks that warm, 
light Johnny cuke, dips it into the ham gravy* 
and mashes a hot potato upon his plate, he wiil 
surely say, “My wife, my dear 'Young House.- 
keeper,’ this is the best supper I ever ate.” 
Stewart—coal-fires—damask—china—silver—. 
Brussels—broeatellc—old-fashioned Johnny cake 
of the “olden times”—faugh! 
„ Jessie Jasper:. 
Mount Morris, N. Y., March, i860. 
•— ' » » » 
VARIOUS ORIGINAL RECIPES. 
Delicate Cake. —Whites of fiftoen eggs; one 
lb. loaf sugar; one lb. flour; six oz. butter; one 
teaspoon soda; beaeon with lemon. 
Sponge Cake.—T hree eggs; one cup sugar; 
two tablespooni'uls Eour cream; one half tea- 
spoonful soda; one cup flour; flavor wjth lemon. 
Marble Cake.—F or the white:—Whites off 
seven eggs; two cups white sugar; one cup but¬ 
ter; three cups flour; oue-hall' cup milk; one 
teaspoon soda; two teaspoons cream tartar. 
For tho dark:—Yolks seven eggs; one cup 
butter; one cup molasses; two cups brown su¬ 
gar; two tublc&poout'uls einmmum; two table- 
spooufuls cloves; two tabiuspoonl'uls allspice; 
one nutmeg; one enpsour cream; one teaspoon¬ 
ful soda. Place into a pan, laying each kind al¬ 
ternately ; then draw a fork through it once ox 
twice, ibis will make two loaves in a six quart 
pan. 
Cup Cake. —One cup butter; two cups sugar; 
three cups flour; four eggs and a little suleratus. 
Good Cookies. —Three and a half cups but¬ 
ter; four cups sugar; one large coffee cup of 
water; one teaepoonful saleratus ; one-half nut« 
meg; nine cups flour. 
Griddle Cakes. —One gill of good yeast; one 
halt tcaspoonful suit; one quart blood-warm 
water ; oue cup corn meal; one and a half cups 
rye meal; thicken with flour. Mix at night for 
next morning; then add a teaspoonl'ulsaleratus. 
Corn Starch Cake.—W ill some of the Ru¬ 
ral readers setidme directions for corn starch 
cake?—A my, Wiocena, Wi*. 
Bread from Unbolted Flour —Seeing in 
the Rural an inquiry how to make bread out 
of unbolted flour, I take pleasure in sending a 
few methods, hoping that the Rural readers 
will all Be induced to try them. 
Raised Bread. —One method is to make it m 
the same manucr as white bread, only a little 
softer. 
Another.— Stir unbolted flour into the light 
bread sponge, till it forms a thick batter; then 
pour it into a dripping-pan and bake when light 
Unleavened Biscuit.— Stir cold soft water 
and brown flour together, making a batter a 
little thicker than for griddle cakes. These are 
bodfc baked in the east iron bread puns. Set the 
pans on the stove to heat, and when hot take a 
spoou and dip the moulds full of batter, and 
bake in a quick oyen. 
These can be eaten with impunity by dyspep¬ 
tics, and are very light and good. Try them— , 
but do not get discouraged if you don’t succeed 
well the first time.— Saelie, Salem , Ohio, 1866. 
