BUDDING FRUIT TEEE8. 
- *— 
The season for propagating fruit by budding 
is at band and a few remarks, in relation to the 
process, may not be amiss. Budding is rather 
a delicate operation but Is readily performed by 
thosowho have had some experience in the busi¬ 
ness. The stocks, into which the buds arc to 
be inserted, should be in a thrifty condition and 
from one to three or four years old. The pro¬ 
cess is Bimply taking a bud, with a portion of 
the bark around it, from one tree or branch and 
j Inserting it into the stem of another 
n M] one. The budding stick or branch 
o ly should be of the present season’s 
J| I growth, and fully developed and the 
Wff I leaves trimmed off as shown In the 
\s I engraving. The bark should rise 
fj 1 to freely, from the budding stick, and 
\\ ff w ill do 60 if the selection is made 
11 / from thrifty growing stock. Hav¬ 
ing made a selection of budding 
sticks, find a smooth, clean place on 
VV the tree to be operated on, and with 
, I a knife, make two incisions in the 
' I/? bark in the form of the letter T, as 
' j/f y shown in figure 1, Then from the 
Mi | stick of buds cut off one In the 
° form of number 2. A small portion 
stick op mm*, of wood usually comes off with the 
bark; if it will separate freely it may he removed, 
if not let it remain. Raise the bark at the point 
of incision with the ivory end of the budding 
knife or some other smooth, hard substance, 
and insert the bud as shown in figure 3; push 
it gently to the lower portion of the vertical 
incision and cut it squarely off, as shown in 
figure 4. Close the raised bark around the bud 
and bandage the fracture carefully with matting 
5 4 2 3 1 
or basswood bark soaked and rendered pliable 
for this purpose. This will measurably exclude 
the air and keep the bud In its place, as shown 
in figure 5. This bandage should remain on 
from ten to twenty days, or till the growth of 
the tree causes the ligature to cut into or indent 
the bark, when it should be removed. The bud, 
itself, will remain in a dorment or quiescent 
state till the succeeding spring, when it will 
share in the life-giving power common to the 
tree of which it haa now become a portion. 
— — ■ - - - - 
HORTICULTURAL HINTS. 
This is the poper season to clean up the straw¬ 
berry beds. Weeds will have accumulated dur¬ 
ing the fruiting season and it is important that 
they should be removed. The runners maybe 
cut away if the beds are new, but if old some 
of the plants may be removed and the runners 
allowed to remain — a course of treatment said 
to prolong fruiting. When the runners are well 
rooted new beds may be formed. This should 
be done in cloudy, damp weather. 
When the fruit o f the raspberry has been 
gathered the old canes, which fruited the present 
season, may be removed, affording the new ones 
a better chance to ripen. 
Dahlias will benefit by being well tied np to 
stakes. The straggling shootB should be re¬ 
moved. 
We notice that Borne apple trees arc casting 
their fruit in showers. A worm will be found 
in each apple, generally passing up through the 
heart ol the fruit, from the lower extremity, and 
working toward the stem or pedicel. It might 
prove advantageous to destroy all such blighted 
fruit, as that would put an end to a portion of 
the pests by which fruit trees are now assailed. 
THE STRAWBERRY TRADE OF N. Y. CITY. 
■Eds. Kith a i, New-Yorker Ab we arc about 
closing up the Strawberry trade iu our city, I 
send you some notes taken during the season. 
Our first berries came from Norfolk, Va., and 
sold as high as *2 per quart- The next came 
lrom Baltimore; in that section the crop was 
very good. The growers do not send their ber¬ 
ries direct to this market, but sell to our deal¬ 
ers who go there and buy them, and this season 
H I jroves very profitable. One dealer made 
■ 1,000 in one day. 1 his appears Incredible, yet it 
is the he paying only about 15cta. per. qt. 
ia Baltimore, and selling them here for more 
han a dollar. These growers are greatly mista¬ 
ken in not sending their fruit to be sold on com 
Mission, as they would realize much more for 
their crops. 
Delaware sent us more than usual this season; 
although the crop was light, the fruit was very 
gnod. gorue extra Triumphs sold as high as 
n'ets. per qt., and the average sales were about 
per ( lt- The freight is quite a drawback 
w them, being 5 etc. per qt., but the cases are 
returned free of charge. 
Hammonton, N, J., had a light crop, and as a 
general thing they arrived In poor order. Their 
jades will average about 10 eta. per qt. Buriing- 
n , °” *M ^ad a fair crop. Cinnaminson 
bent some very tine French’s Seedlings, and N. 
for rl arl . et8 ’ a lot of wllieL > arrived June 2d, sold 
ir, if f CtB ' qt, » but th0 # ener “ l crop, coming 
just as we had considerable rain, did not arrive 
1,1 good order. The berries from these places 
are all sent to market in quart boxes, packed in 
tight chests. Monmouth Co,, N, J., had only a 
medium crop. Their berries are all sent to mar¬ 
ket in small baskets, 4 and 3 to the qt. The 
fours will average 7 and the threes about l» eta. 
per basket, or 23 cts. per qt. These berries are 
mostly of the small varieties. Bergen Co. also 
had a light crop, not more than half. These are 
also sent to market in small baskets, and will 
average about the same as Monmouth county 
berries. 
Mr. Tremble has exhibited the finest and 
largest fruit of this season. Ho selects his fruit, 
making two varieties, and packs them in qnart 
boxes with lids. It takes about 40 of the best 
ones to make a qnart, and his sales will average 
31 per qt. His second qnallty will average 40 
cts. per qt. The variety is known as the Union 
Berry. These tight boxes would not answer for 
transporting a great distance, as the fruit would 
heat. 
Staten Island has sent a few berries of a very 
choice quality. The distance being very short, 
and the transportation by water, they arrive in 
the very best order, and bring the highest mar¬ 
ket price. A crop of 4,400 pints averaged on 
sale 10% cts. per pt„ These were all sold to go 
to Boston. These growers all use the Cook and 
Bceeber pints, and have their eases neatly paint¬ 
ed, which makes them very attractive. 
In the neighborhood of New Brunswick, N. 
J., they have taken hold of the berry business in 
good earnest. Mr. McLaurt takes the lead; 
he has Just purchased a larg4 farm to test more 
thoroughly the profits of berry growing, lie 
has a large number of acres In the new varieties 
of Btrawherrles; also a splendid show of Law- 
toa Blackberries nowrlpeuing, also the Phila¬ 
delphia Raspberry, which has proved itself to be 
a fine fruit, and prolific beaver. He has already 
sent to market this season 10,000 pints, which 
sold for 31,132, besides selling largely In the city 
of New Brunswick. He uses the Cook's,patent 
iu preference to all others. 
The river counties of N. Y. State had a light 
crop. These are mostly Wilson’s Seedlings, 
and are not as fine looking as usual. 
In regard to packages, I would state that the 
Cook’s and Beecher’s have hilly sustained their 
good character among dealers, althongb several 
new styles have made their appearance this sea¬ 
son. 1 handled a number of the American Bas¬ 
ket Co.’s cases this year, and as regards the 
lightness and compactness of the buakets, quite 
admire them, but there are Borne very serious 
objections to the cases. They are not ventilated 
and the heat that arrises from the berries is con- 
fiued in the top of the case, and spoils the top 
layer of each case, making'them very soft,, so 
that in order to get a just value for the fruit 
it is necessary to remove the top layer of each 
case, which must be sold as damaged fruit. 
This defect can be easily remedied by cutting 
out a space on the top of the ends of the case" 
The space left in tho ends to lift the case by is 
stopped by the case coming directly against It. 
The front of the ease should also be made of 
thicker boards. 
The Octagon Boxes are a nuisance, as I can 
testify by experience this season, having handled 
thousands of them in a day, and had the owners 
of tho fruit burned them instead of using tbein, 
they would have been tho gainers by sevorai 
hundred dollars each. As a cup, they are good 
for nothing, and It is a regular nulsanse to un¬ 
pack or repack them, and as soon as the berries 
become the least moist the bottoms spring out 
and spoil the fruit. Another serious objection 
to them is that they do not look large enough for 
pints, and the dealers will only buy them with 
the idea that they are thirds. One retailor in¬ 
formed me that he was severely denounced as a 
robber for Belling such cups for pints. 
In speaking of these various styles of bas¬ 
kets and cases, I wish to say that 1 am not in¬ 
terested in any of them, and have no personal 
ill feeling, but simply state facts as they are de¬ 
veloped in the course of trade, wishing the 
growers may profit by ray experience. I know 
that many persons consider the first cost of 
these packages great.br than they can afford, and 
consequently purchase a cheaper article. This 
Is poor economy, as good packages will aiways 
pay for themselves in one season. 
Permit me to digress a trifle from the subject 
to show the different ideas of various growers, 
all of which are to get tho most money for their 
fruit. Some growers will only use the Burling¬ 
ton qnart boxes, and it must, be a good season If 
they average from 18 to 20 cts. per qt. Others 
use pints of the most approved style, and realize 
from 20 to 32 cts. per qt. Others again use tho 
three to the quart basket, and realize at least 
26 Cts. per qt. Many use the small baskets 
wbieb take from 4 to 5 to the quart, and realize 
trom 25 to 30 cts. per qt., os we can show sales 
for this season. The owners of the quarts and 
pints look upon the owners af the lesser baskets 
with contempt, as they appear so smalh and tri- 
nlng, yet they return the most money. Wo do 
not recommend the small baskets to our cus¬ 
tomers, however, as they are so much trouble 
to count, and also to be returned correctly bv 
the re taller b. J 
hi reply to W., of Iowa, I stated that the bnlk 
of the berries coming into our market were the 
small varieties, and were all hulled. This season 
it. has not been the case, as most of the new 
growers have planted the new varieties of large 
berries, and send them to market with the hulls 
on. The Increase of crop has been caused' by 
these new varieties, thus outnumbering the old 
stock. The hulls are very objectionable, and 
lmve been the cause of much complaint on the 
[.art of consumers, on account of waste of time 
in hulling them, and loss of measure. The 
greatest objection we make to them is that in 
case of a glut in the market we cunnot sell them 
to the preservers at, any price, and therefore are 
compelled to sell them to the wagoners at such 
prices as they may choose to give us. They 
peddle them around the city, and undersell our 
customers who paid us more money for their 
fruit, consequently the next morning prices arc 
tending downward. If the preservers would 
buy them the market would be sustained, and the 
next day the demand would be as good as ever. 
I would advise all growers to hull their berries 
before sending them to our market. 
Now and Then. 
SUMMER MANAGEMENT OF THE GRAPE. 
That the cultivation of the grape is to be 
largely increased in this country every person 
wbo has paid the least attention to horticultu¬ 
ral matters well kuows. Vineyards are being 
established in all eligible sections of the country, 
and even in cities those owning but a few feot of 
land consider it a necessity to have more or less 
grape vines. All the information that, can be 
obtained, by experience or otherwise, Is there¬ 
fore desirable. 
Many cultivators act as if they thought that 
when the vine was properly set in sultablo soil, 
with the necessary trellis, no summer manage¬ 
ment is necessary, and the vine iB allowed to 
grow at random — a mass of tangled branches 
and foliage — until the annual winter pruning 
comes around, when perhaps some expert is 
hired to take away the superincumbent mass 
and bring the thing into some kiud of shape. 
No vine will ever produce fruit fit lor a civilized 
being to eat under this treatment. Summer pru¬ 
ning is much more necessary than winter, If we 
would have fruit ripen sufficiently to be palata¬ 
ble. 
As soon as the grape is far enough developed, 
which is usually about the middle of Juno, I 
commence cutting or pinching away tho young 
shoots, leaving two Or three bunches of fruit on 
the side shoot and one leaf beyond the last 
bunch; those shoots having no fruit are gene¬ 
rally cut awuy entirely. This Ib to bo followed 
up about once a week daring the growing sea¬ 
son, which usually ends upon bearing vines the 
last of Angust. This throws the whole strength 
of tho vine into the fruit, and produces large, 
well ripened bunches. I have never had any dif¬ 
ficulty hi ripening any of the common kinds iu 
general cultivation; even the Catawba has, since 
I adopted the system of thorough summer pru¬ 
ning, ripened perfectly here. With my mode of 
training upon wires, with the caues about two 
loct apart, this will be found a very simple pro¬ 
cess; and though taking much time and labor, 
when tho vineyard Is extensive It Is the only 
true way to have fine fruit. No person should 
ever engage in the cultivation of the grape ex¬ 
tensively without giving it all the attention re¬ 
quired, and If he liua not the time or disposi¬ 
tion, should not embark in grape growing. 
In a future number I propose togivoiny meth¬ 
od of renewal of the canes, and also the proper 
Boil and situation for an extenvive vineyard. 
Greece, N. Y,, July, 1860. v. w. l. 
RENOVATE OLD ORCHARDS RATHER 
THAN PLANT NEW ONES. 
Tins is often the best plan. Wc have a case 
in our own orchard. There were eight, old trees 
planted forty years ago. The trees were neg¬ 
lected, and began to decay. It was proposed to 
remove them and plant anew, especially as some 
of the holes were rotten and showed but few 
signs of life; one trunk in particular was more 
than hall' decayed. Wo finally concluded to 
give the trees the benefit, of a thorough renova¬ 
ting. The dead limbs, aud tho partially dead, 
were ull removed; the healthy were Blightly 
thinned out; but no vigorous branches of good 
size were removed; some of these, were taken 
down, where it was deemed necessary, the sec¬ 
ond year following, giving the trues time to re¬ 
cover from the shock. 
There was a remarkable growth the first year, 
as the soil was deep and rich, an alluvial depos¬ 
it. The second year, the thinning was contin¬ 
ued. Vigorous shoots were encouraged, at the 
expense often of other thrifty limbs, a new set 
of branches being thought preferable to the 
old forms. This proved to be good policy. Tho 
new shoots grew, and carried with them a new 
impetus which was unusual to tho tree. The 
fruit, most of all, was improved, not only in 
quality, but in quantity. In a few years there 
was more spread of top than ever before. This 
kept on; — and at the end of eight years, there 
are eight tree which for beauty and for benefit 
are unsurpassed. They are mostly Spitzenborgs 
(Esopus;) two are Fall.Pippins. All do equally 
well; but the Spitzenberg is the most graceful, 
bending its branches down to the ground, t hough 
originally they were high enough, kept so by 
the hand of the primer before it eainu into our 
possession. The largest tree (a Spitzenberg) 
measures forty feet across t,be top, and is as ilno 
a specimen of a tree as one can wish to sec. 
These trceB are an ornament, a delight, — but 
most, a profit, affording yearly more fruit than 
is needed by a family of three, reaching seventy 
bushels —that last year — and never less thau 
thirty. Aud this it must be considered is of 
scant-bearing kinds, the Spitzenberg being sub¬ 
ject to many mishaps. But the fittest fruit, wc 
have ever seen (which the Esopus Spitzenberg 
is when in perfection,) even in the West, where 
we huvo seen the best chances of yield, as, for 
instance, last Bummer, which was a moist sea¬ 
son there—of all fruit we have ever seen, we do 
not know anything that equals the Bpitzcnbergs 
that grow upon these trees, both for size and 
fiavor, and especially for beauty of form and 
coloring. We keep them till May in good con¬ 
dition. “ Windfalls” we have kept longer. But 
wc take care of our trees. When any of the 
brunches are Btruck with decay, wc remove them, 
and the gap will bo closed in a year or two, ben¬ 
efiting at, the same time the rest of the tree. 
But the tree with the rotten trunk it is worth 
while to report. This had not a sound limb, if 
we except a small branch which shot up in the 
center. Instead of catting down the tree, I re¬ 
moved nil the branches but the green shoot in 
the center. This rushed up, and in a few years 
bore fruit, and spreud itself, as the Spitzenberg 
will, and now touched the ground. Each year 
it bears the largest, handsomest fruit; but there 
>s occasionally rot at the core, as If It took after 
the trunk. This, however, may be in conse¬ 
quence. of Its location —at the side of a build¬ 
ing—ami the fact that it getB tho wash from the 
kitchen to a certain extent, causing a moisture 
which is in constant evaporation. But this is 
mere guess-work. The tree has one of the hand¬ 
somest tops in the orchard, though not so largo 
us the other trees, measuring but twenty feet 
la width. 
This orchard has borne fruit, without Interrup¬ 
tion, increasing even the first ye *r the quantity 
over former years. It ha B never done better 
than It gives promise for this year. The only 
drawback is the curculio, which yearly stings 
the fruit, and hurts it to some extent, —now 
and then considerably. But there u always, 
even in the worst seasons, when douth and in¬ 
sects eombiuo, 60 tne sound fruit, generally a 
good proportion. The rapid growth and healthy 
condition of the trees, overcome, to a great ex¬ 
tent, the injury. I find it so also in the West. 
The roots of these trees have a deep seat, and 
are not dependent upon influences on the Bur- 
face. Manure therefore has but little effect, and 
it is not needed. The natural soil seems best, 
healthiest for fruit. It. is well drained natnrally. 
The orchard has been in grass mostly since its 
change. Surface influences, ol' whatever kind, 
seem to have no effect upon the trees. The or¬ 
chard bids fair, apparently, to do good service 
another forty years. We see no reason why 
other trees, similarly situated with respect to 
soil, should not do equally well, treated aB these 
are. Where the soil is less rich, and of less 
depth, manure should be added, — and cultiva¬ 
tion would be of some benefit, though in old 
trunks much leas than in young trees. Wo are 
also pursnaded that trees should be protected 
by brandling downward where this can be done, 
as in tho case of the Spitzenberg. We have seen 
enough of high tops, and of tho benefit aud 
beauty of low sweeping branches. Blowing is 
no excuse among old tree; and in young trees 
it should be kept at a distance. j*. a. . 
PEAR ORCHARDS. 
Eds. Rural New-Yorker: —Breaking away 
from my home in Yates county, N. Y., where 
our pear orchards promise us little fruit, I am 
delighted to see how well such orchards are 
bearing in tlie vicinity of New York city. Here 
in Newark, N. J., Dr. Ward’s trees are finely 
loaded. Bo is the great pear orchard of the late 
Prof. Marks, Tho latter has some six thousand 
dwarf pear trees. A few show blight, but, the 
most of them are in splendid condition. Dr. 
Ward, ray worthy host, has about two thou¬ 
sand peur trees, standards and dwarfs, onc-thlrd 
of which bear and yield him one thousand bush¬ 
els, annually, of choice fruit. This, nt five dol¬ 
lars a bushel, is a harvest worth enjoying —to 
say nothing of the good Doctor’s fine cherries, 
of which he gets a noble crop. Of the cherries 
he both wisely and generously allows his numer¬ 
ous friends, the leathered songsters, to come 
in for a fall share. 
I was a lew days since Invited over to Staton 
Island, by J. O. Thomcson, to sec his pears. 
He has some 1,600 trees on about an acre of 
ground ! Fine trees, thick as honeybees before 
a working hive, ami many of them well loaded 
with fruit. Mr. THOMPSON raises splendid sweet 
potatoes, plums, gooseberries, and cherry cur¬ 
rants. Ills four score hens lay him ten thou¬ 
sand fresh eggs In a year. “ Ten acres enough V” 
Mr. T. has but two acre*, and they evidently tur¬ 
moil him abundance of Edeu-llke, Adam llko, 
work, and a good income. He has luscious 
raspberries, strawberries, blackberries and 
grapes, as well as honeybees. Always an Island¬ 
er it is rare to behold a hcalther or happier 
countenance. 
A little discouraged before about my pear 
trees, I now think I will let them stand yet 
longer. E. Chadwick. 
Newark, N. J., July 16,1860. 
THE FLOWER GARDEN. 
Flowering Plants. — Tie up the stems, of bucIi 
as need support, to neat stakes, and cut oil' such 
as arc done flowering, unless wanted for Bced. 
Petunias and Verbenas should bo pegged down 
as they grow, taking care not to break them. 
Dahlias must be well staked. 
Chrysanthemums must be well watered during 
hot, dry weather. 
Balsams, Cockscombs, Amaranth uses , China As¬ 
ters, iL'e., may still be planted into beds or bor¬ 
ders, if taken uyi with much care and well 
watered. 
• Carnations and Pinkt , of all kinds, should be 
propagated this month by layers or pickings. 
Biennial and Perennial Flowering Plants, not 
before planted, should be now set in the borders, 
six inches apart, uud watered and shaded till 
they take root. 
Wall Flowers, Canterbury />'< Us, Sweet Williams, 
GWjlowen, should be thus set in tho borders 
till fall, when they should be placed where they 
arc to bloom. 
Gravel Walks,— Keep these in order by rolling 
and sweeping weekly. 
Hedges. — During wet or cloudy weather, clip 
hedges of every sort. 
Orem House Plants which require larger pots 
should he shifted, watered and moved to a shady 
place. 
Seedlings ami Plants Jor Cuttings, put down in 
spring, should now be put. into pots. 
Seeds that are ripe should be gathered. 
Oranges and Lemons should be thinned where 
there are a superabundance. 
Cornelius may be re-potted, and frequently 
syringed. 
Axaleas should be protected from the sun and 
watered. — Horticulturist. 
VARI0U8 RECIPES-SELECTED. 
C anning Fruits. —We aro glad that the prac¬ 
tice ot canning fruits is coming into such gene¬ 
ral use, over the old method of making preserves 
ot them. Canninghas many advantages, among 
which are — It Ib more simple and easily per¬ 
formed, is cheaper aud healthier, aud many good 
fruits, such as pie-plant and currants, can be 
kept In this manner which make very indifferent 
preserves. Besides, fruits are much more pala¬ 
table in their fresh, natural state, as they can be 
kept by canning, than if compounded with 
sugar. The process of canning is easily prac¬ 
ticed, there Is no mystery connected with it, and 
we shonld urge upon every household tho im¬ 
portance of canning np as great a variety of 
vegetables and fruits ns possible. Begin with 
rhubarb. Prepare it as if for cooking, scald it 
and put. it Into common bottles, put In the cork* 
While they aro hot, put on some sealing wax, dip 
a little cold water upon tho wax so ns to prevent 
tho air from forcing its way through the molted 
wax through Borne crevico in the cork, and the 
work ia done. Maple sirup can be kept sweet 
through the summer by simply putting it in 
sealed bottles, after first expelling tho air, as in 
canned fruits. 
To Bottle Fruit. — Cherries, strawberries, 
sliced pine-apple, plums, apricots, gooseberries, 
&c., may bo preserved In the following manner, 
to be used tho same as fresh fruitGather tha 
fruit before it ia very ripe; put it in wide¬ 
mouthed bottles made for the purpose; till them 
as full uh they will hold, and cork them tight; 
seal tho corks; put some hay In a large sauce¬ 
pan; sot In the bottles, with hay between them, 
to prevent their touching; then fill the saucepan 
with water to the necks of the bottles, and set 
ft over the fire until the water is nearly boiling; 
then take It oil'; lot it stand until tho bottles 
are cold; then keep them iu a cool place until 
wanted, when the fruit will be found equal to 
fresh picked. 
Tub Wav to Belect Flour.— First, look at 
tho color; if it is white, with a yellowish or 
straw-colored tint, buy it. If it is very white, 
with a bluish cast or white specks in it, refuse, 
it. Second, examine its adhesiveness; wet amt 
knead a little of it between your fingers; if it 
works soltund sticky, it Is poor. Third, throw 
a little lump of dry llour ugainst a smooth sur¬ 
face; il' it falls like powder, it. Is bad. Fourth, 
squeozo some of the llour in your hand; if it re 
taints the shupe given by the pressure, that, too, 
is u good sign. Flour that will stand these tests 
it is safe to buy. These inodes are given by old 
Hour dealers, and they pertain to a matter that 
concerns everybody—tho staff of life. 
New England Chowder.— Have a good had¬ 
dock, coil, or any other solid fish; cut it iu 
pieces three inches square; put a pound of fat. 
salt pork Into the pot, set it on the hot coals 
and fry out tho oil; take out tho pork and put 
in a layer of fish, over that a layer of onions, 
and bo on alternately until your fish is con¬ 
sumed ; mix some flower with as much water as 
will fill tho pot; BCason with black pepper and 
salt, to your taste, and boil it for half an bom. 
Have ready some crackers soaked in water till 
they arc a little softened; throw them Into your 
chowder five minutes before you take it up. 
Servo in a tureen. 
To Duv Cherries. — Take the stems and 
stones from ripe cherries; spread them on Hat 
dishes, and dry them in the hot sun or warm 
oven; pour whatever juice may have run from 
them, a little at a time, over them; stir them 
about, that they may dry evenly. When they 
are perfectly dry, line boxes or jars with white 
paper, anil pack them close iu layers; strew a 
little brown sugar, and fold the paper over, and' 
keep them in a dry place; or put them iu muslin 
bags, and hung them In an airy place. 
Indiana Pickleb.— Take green tomatoes, aud 
slice them. Put them in a basket to drain in 
layers, with Balt scattered over them, say a tea- 
cupful to each gallon. Next day, slice one quar¬ 
ter the quantity of onions, and lay the onions 
and tomatoes In alternate layers in a jar, with 
spices intervening. Then fill the jar with cold 
vinegar. Tomatoes picked as they ripen, and 
just thrown into cold spiced vinegar, aro a fine 
pickle, and made with very little trouble. 
Strawberry Preserves. —Look them over 
with care. Weigh a pound of sugar to each 
pound of fruit. Put a layer of fruit on the bot¬ 
tom of the preserving kettle, tlieu a layer of 
sugar, and so on till all Is In the pan. Boll them 
about 16 minutes. Put them iu bottles, hot, and 
seal them. Then put them in a box, anil till it 
in with dry 6auil. 
Raspberry Jam.— Allow a pound of sugar to 
a pound of fruit. Boil the fruit half an hour, or 
till the seeds are soft. Strain one quarter of tho 
fruit, and throw away the seeds. Add the Bugar, 
and boil the wholo ten minutes. A llttlecurrant 
juice gives It a pleasant fiavor, and when that i& 
used, an equal quantity of sugar must be added. 
To Preserve Fruit so as to keep well in 
a Hot Climate.— Tho fruit to bo ripe, but not 
over ripe; picked with care; the best lump sugar 
used; and all to bo boiled rather longer than Ib 
usually done in this country. Then pour into 
jars, anil, when quite cool, tie over with bladder. 
Currant Jelly without Cooking. — Press 
the juice from the currants, and strain it; to 
every pint, put a pound of line white sugar; 
mix them together until the sugar is dissolved; 
then put In jars, seal them, and expose them to 
a hot Bun for two or three days. 
