» 
GRAPE GROWING-VARIETIES, MARKET 
ING IN N. Y. CITY, frc. 
Eds. Rural New-Yorker. —Ae the Agricul¬ 
tural world is at present quite excited on the 
subject of Grape Growing, an article on Grapes 
Ac., will not be out of season, and may be inter¬ 
esting to some of your readers. As many read 
with avidity anything concerning it, I propose 
to give you a few ideas on the subject, as a 
dealer. 
In some localities the grape growing mania 
prevails to a very great extent, and there you 
will And that land has risen hundreds of dollars 
per acre, and many farmers realize more money 
in selling land at the advanced prices than the 
purchasers do in growing the grape. I am 
aware that it is a general idea that the grape can 
be grown almost anywhere in this country, so it 
can, but not to such a degree of perfection that it 
will he sought for by lovers of this fruit for their 
tables. Many of our grape growers never taste 
any but those grown in their immediate vicin¬ 
ity, and of course are not competent to judge 
correctly of their quality, while those who re¬ 
side in large cities have them from all parts of 
the country, and can compare and judge of their 
respective value and merits. Those which are 
superior will meet with success, and those 
which are poor will be condemned. Inspeakmg 
of those living in large cities, I do not refer to 
Agricultural Olubs who meet to praise every 
thing they have to sell, and condemn everything 
they have not, but the people in the broad sense 
of the word—those who appreciate a good arti¬ 
cle, call it by what name you please. 
Every section of country expecting to grow 
the grape sucessfully should have a press to 
work up the inferior fruit into wine and vinegar. 
By so doing they will avoid sending a large quan¬ 
tity of poor fruit to market, which injures the 
demand for choice fruit, as that will bring more 
money alone than the whole amount will if sent 
to market. Last fall a large quantity of this in 
ferior fruit was thrown into market quite late in 
the season, and there being no demand for it, it 
sold for two or three cents per pound, which 
would not pay the expense of packing and 
freight. 
The various growers are apt to think that 
their own section of country is just the place to 
grow the grape, and that their fruit is superior 
to all others. The cause of this is that the 
farmers do not take time to visit other sections 
of country and compare notes with other grow' 
c-rs, noticing the difference In soils, situation of 
vineyards, and the quality of the fruit; thus in 
forming themselves by practical observation of 
what they cannot obtain by reading, tiomenur 
serymen create a greit excitement over some 
new vraiety which they have made a pet Of, and 
by the forcing process bring the fruit to a high 
degree of perfection, and then recommend it as 
beiDg just the thing that everybody wants, as It 
will grow anywhere, and under any circumstan¬ 
ces, thus palming off an article perfectly worth¬ 
less to many parts of the country, and not worth 
the cost of transportation to many growers. 
I would advise those of limited means not to 
purchase these wonders until some more wealthy 
growers have tested them, and will give a just 
and unbiased opinion of the article. I do not 
wish to say that any particular variety is best, 
or sells the host in our market, as we have a 
large variety of very choice fruit, and I do not 
care what name you may give a grape, bo the 
clusters are large and fine, and the fruit rich and 
sweet. As usual with all fruit, the earlier vari¬ 
eties bring the most money, because then fruit is 
scarce, and in demand, and when the general 
crop is in, prices are governed by the quantity, 
lhe Concord, Hartford Proliflc,and Delaware are 
among the early fruit, while the Isabella is the 
principal variety. The Catawba is a great favor¬ 
ite in our market, and when choice always com¬ 
mands a good price, 
For a number of years Ohio has sent a large 
quantity of good grapes. They are principally 
Catawbas, and a very fair article, but owing to 
the distance they are apt to he damaged by 
transportation. New Jersey sends us a good 
crop of early varieties, but New York State fur¬ 
nishes us with the largest quantity of fruit. The 
t est grapes that we receive come from Steubeu 
Co. in this State; they arc principally Catawbas. 
These are certainly the finest flavored fruit I have 
ever met with. Their valley (Pleasant Valley) 
appears to he peculiarly adapted to the growth 
of this delicate variety, and the growers thor¬ 
oughly understand the raising, curing, and pack¬ 
ing of them. By their mode of caring they can 
keep them until after all others are out of the 
market, thus giving them the advantages of the 
market, and realizing the highest prices for 
them. The greater part of their crop brought 
20 cts. per pound here, and one grower sold his 
orop of several thousand pounds at 20 cts. per 
i ound at home. Their Isabellas are also very 
and sold for from 12 to 14 cts. per pound 
here. The returns of the crop would be a very 
interesting item, but I cannot give it. Several 
tons of their Catawbas which damaged in trans¬ 
porting were sold to a wine dealer for 10 cts. per 
Pound, and he informed me that they were the 
est wine grapes he had seen in this country. 
Their plan of sending their fruit is original, and 
the dealers are greatly pleased with it. They 
use a wooden box made by Fairchild Bros, of 
Haminondsport, one size holding five pounds, 
»nd the other ten pounds. These are packed in 
skeleton cases, which are sold with the grapes. 
The plans adopted by the growers in different 
States to market their fruit varies considerably, 
the counties bordering on the Hudson river 
make use of a box holding about 40 pounds, 
he tops are hung with hinges, and fastened 
v< ith a screw or lock. Some of them are neatly 
tainted and ornamented, and have the owner's 
a stout wooden cover fastened with a lock, and 
some of these are also painted. Others use the 
common peach basket with a linen cover, and 
some use boxes holding from 0 to 10 pounds. 
These are packed in large wooden cases, neatly 
painted and locked. Some use Email round 
boxes holding about 4 pounds; these are made 
of both paper and wood, and are packed in 
cheap cases which are not returned. The others 
are all returned to the owners. The paper boxes 
are the poorest kind, as dampness spoils them, 
and I have frequently noticed that when they 
do arrive free from damp the grapes are spoiled. 
There must be something in the composition of 
the paper that is injurious to them. The Ohio 
plan is a cheap wooden box, made light and flat, 
holding about 25 pounds. 
There, is one point in regard to the selling of 
grapes in our market that many growers do not 
understand, and I will endeavor to explain it. 
It is a prevailing opinion among growers that 
the later they can keep their grapes the more 
money they will get for them. This is incorrect 
in a great degree. During the bight of the grape 
season we have a large number of dealers in the 
pooer qualities, who sell in the streets from 
wagons and baskets at a few ceuts per pound. 
As the season advances these dealers all quit the 
business, and also all the cheap grocers who 
have been dealing in them. Even some of our 
best grocers tire of them. At least 90 per cent 
of all who have been dealing in them retire from 
the business, leaving only a few of the first clasB 
fruit dealers in the trade, and in order to sell to 
these the fruit must bo very choice. This ac 
counts for a poor article of grapes not selling 
late in the season, and I would advise every 
farmer who lives at a distance from market, and 
has a crop of poor grapes, to sell them to the 
wine makers, or if none arc near make them up 
into vinegar, which is always in demand. 
A very choice article of Catawbas will sell 
until the Holidays, when the entire trade falls 
off until March or April, when thore is a slight 
demand for it if strictly fine. During the months 
of January and Fobruary it is almost impossible 
to sell a pound of grapes. 1 presume the cause 
of it is that people have not been accustomed to 
seeing them in market, and consequently think 
they cannot procure them. This idea will soon 
disappear, and the people be taught that they 
can procure them In winter as well as in the 
full; for with the aid of the fruit houses we will 
be able to keep the grapes. I have kept some 
in my store until the middle of April, and exer¬ 
cised no more care with them thaa I should with 
barrel of apples, The main idea is to keep 
them dry and cold. Now and Then. 
New York, Aug. 1,1866. 
OSIER WILLOWS.-TARIFF. 
Eds. Rural New-Yorker. —Your columns 
have contained good articles on the Osier Wil¬ 
low. Three years ago last spring, a friend of 
mine, Mr. Lacbt, putin about ten acres to Osiers 
in the town of Hector, Schuyler Co., N. Y., 
near Watkins, on grounds of his nephew, Mr. 
Reynolds, Mr. K. was to he a partner in the 
profits. Mr. Lacey incurred a heavy expense 
for the cuttings, labor, &e. The land selected 
was “good for corn,” as had been recommended 
by 6omc correspondent of the Rural. The 
next spring Mr. K. thought his ground would 
be ninch more valuable for corn and grain, and 
the sooner he got those willows out of it 
the better! So they were plowed up. I have 
heard of several experiments of this kind. The 
net result in anch eases goes to the Profit and 
Loss account, and all on the side of Loss , 
The same spring, 1SG3,1 put in between live 
and six acres of Osiers, not on another man’s 
domain; but, being already deeply in debt, with 
a large and expensive liimily, and impelled by 
the urgent necessity to do something that would 
be profitable, 1 hired #1,300 for six. years , and 
bought 12>ij acres of “corn land,” a part of it 
mucky. 1 drained and imderdraiued it, plowed 
up about six acres of it, spoiling go much good 
timothy, (for it was all in grass,) spent largely 
for cuttings, and for the wages of men and boys, 
and at length had the pleasure of seeing it all 
stuck with willow cuttings. On the mucky 
ground the cuttings made a good start. On the 
clayey loam they did miserably. The soil was 
not so good as I bargained for; the thistles far 
more numerous! When I heard the fate of 
friend Lacey’s willows I wished mine in the 
same category. But 1 could not afford, to back 
out. So we again cultivated and hoed them, 
filling up the vacancies, and hoping agaid6t 
hope that another spring they would make abet¬ 
ter show. A part did so. The Assessors, es¬ 
pecially, were satisfied that land on which so 
much labor and money had been expended, must 
be very valuable, and they taxed it accordingly, as 
they did my other grounds, set to pear trees, on 
which the prospect seemed tome equally gloomy! 
Heavy interest, heavy taxes, war prices, hard 
times In vain did I tell the Assessors that I was 
willing to pay taxes equal to my uei gbors, who were 
realizing large profits from their grounds; and 
that when I should begin to have profits the 
public should have its share. No 1 The double 
tax must come at once, whether my experiments 
should prove a success or a failuru! Very welL 
Heavy taxes were needed. To heavy taxes I did 
not object, but to making them doubly heavy on 
my doubtful and gloomy experiments ! This could 
not largely relieve the Empire State and the 
glorious American Union, whilst to a struggling, 
patriotic man the double burden was “grievous 
to be borne.’’ 
Again the willows were cut off with great la¬ 
bor, and again we cultivated and hoed the rows, 
both the promising and the unpromising. We 
got one of Eastebbkook’s machines for peel¬ 
ing, turned it by hand, got through 700 pounds, 
Bent them to New York and got six cents 
a 
pound. This paid the freight and the labor of 
was averse to backing out, or doubtless my wil 
lows would now have shared the fate of friend 
Lacey’s, with a loss of two years 1 time and toil 
instead of his one. 
Last year the willows made better growth. 
But a new pest made its appearauee among 
them. I had been told that these Osier Willows 
had “ no enemy.” But see the graceful stems 
bowing their heads under squads of black cater¬ 
pillars—blacker and more venomous than the 
voracious host that would devour onr orchards. 
What to do? Kill them with fire or kerosene? 
Either of these would kill the caterpillars and 
the young willows as well! To crush them 
“ between the upper and nether mill-stone ” was 
no more feasible. So we must attempt it with 
lighter hand-work. 
The spring of 1SC0 arrives. Men and beys are 
hired, with big wages and bonnties, to cut up 
the willows. Tedious job! We make the pond, 
bind the willows, draw them off, stand them in. 
Buttstiot well evened! Many a graceful willow 
perishes because too high to reach the water- 
level. Now comes the peeling time. It is the 
last of May. We have bought a second peeler, 
got the first repaired, hired a foreman, (who 
says we have eight tons of splendid willows 
after they are peeled; they turned out to 
be less than four — so light arc they after be¬ 
ing peeled and dried,) got our long troughs 
made for washing, hired a two-horse power, 
some young men, and a larger number of smart 
girls,—have got our benches made, a load of 
willows drawn up from the pond, and all things 
ready. The foreman shows how to feed." 
Twig after twig they go shooting through. The 
bands arc taught to “pick them up,” strip off 
the loosened bark and throw them by hands full 
into the water-troughs, where the boy “washes 
them,” and carries them out of the barn to the 
racks lor drying. But hold! That new machine is 
splitting the willows. It splits the large ones, 
splits thG8mall ones. Thcmen fix it, and “ flxit,” 
but all to no purpose. Have to go to Geneva for 
Mr. Easter brook, the maker, to come and fix it. 
All right at last. But whoa thore! A girl’s clothes 
are caught in the machine! Now another! Now 
one of the boys! The old gentleman thinks 
they are “ so careless.” Now he is caught him¬ 
self ! How the machine champers their clothes! 
Unscrew and get them out! Each operator that 
has been caught, has been laughed at, till nearly 
all have had their turn. Now Little .Johnny is 
whirling by his clothes under the tumbling rod! 
But he is saved from threatening death. 
Font weeks—the peeling is through. Great 
relief in the house, especially in the cooking de¬ 
partment ! Willows all sorted, (four sizes,) all 
tightly hound up, the hands paid off, and the 
crop is ready for market. Betid the willows, 130 
bundles, by canal-boat to New York. Go my¬ 
self to make the acquaintance of willow dealers, 
and effect a sale. Find a glut of European Wil¬ 
lows, recently arrivod, In the market. These 
are not so good us American Willows, but are 
bought cheap in France ana Belgium for Amer¬ 
ican gold. We have sent away our gold to get 
them. The French and Belgians can under¬ 
sell us, for the labor, (of which It requires so 
much to produce them,) is there only 20 cts. a 
day—one-fifth or one-tenth of the wages here. 
Then the duty Is only 30 per cent, on this light 
cost in Europe. 
This large importation of an inferior article 
brings down the price of our willows. And tho 
Tariff Is so low! What protection to American 
industry! We can raise better willows—do raise 
better—and can raise all we need here in Ameri¬ 
ca, and yet we arc drained of our gold to bring 
in a poorer article from the Old World I Will 
not all willow-growers unite in a petit ion to Con¬ 
gress for a proper duty on this useful commod¬ 
ity ? As the Tariff is now undergoing revision, 
this Is just the time to act. Some of the manu¬ 
facturers in New York, though foreigners, told 
me they would unite in an effort to have the du¬ 
ty increased on the raw material, as well as on 
the manufactured articles. Why not protect 
our W illows as well as our Wool and our Iron ? 
Will every willow-grower either address a letter 
ou the subject to Itoir. Wm. Pitt Fessenden, 
Chairman ol' the Finance Committee, United 
States Senate, or send his address to the subscri¬ 
ber, for united action? E. Chadwick. 
Dundee, Yates Co., N. Y. 
CULTURE OF WILD FLOWERS. 
“ Marie Estelle,” in a late communication 
to the Prairie Farmer, states that among the 
wild flowers that have grown and bloomed finely 
when.removed to’.the garden, are the several 
violets, Aquilcgia canadensis, the Uvalarias, 
Phloxes, and Polemonium reptao6. Among 
those which have not grown well, or which have 
failed to bloom, are the Cypripediums, Dode- 
catheon, and the Dicentra canadensis, the latter 
Intended to grow 03 a companion to D. specta- 
bilis, and which is misspelled Dielytra. 
We can Inform this correpondont, as well as 
all others who may wish to cultivate these 
plants, that the different species of Cypripedium 
may be grown with succe«s if planted in a deep 
soil, composed largely of leaf mould, and placed 
on the north side of the building or high board 
fence. This gives them i position similar to 
that which they occupiW when growing in 
moist, shady woods. The Dicentra canadensis 
will also grow well in a bolder, similarly shaded, 
with a soil similar to that in which it is usully 
found. We have never found any difficulty with 
the Dodeeatheon in open ground, but it would 
doubtless succeed betteriln the Bhade. Those 
who have largo evergreens growing on their 
grounds may employ fihest as a Bcreen lbr pro¬ 
tecting native flowers 3)m the sun, and if the bor¬ 
ders containing them are made in a small, curved 
form, so as not to appear ostentatious, much of 
the natural beauty of wild growth may be im¬ 
parted to the group. 
We have another object in alluding to this 
I subject at the present time. Wild plants often 
fail ol' success because they are taken up at the 
wrong season, or when in a state of growth. 
The best time is a 6hort period after the bloom¬ 
ing season, or when the stem and leaves have 
begun to fie down or are withered and dead. But 
a difficulty occurs in not being able to find them 
readily. This is obviated by marking them 
when in full bloom by running down a sharp 
stick at the foot of the stem, upou which the 
name and color of the variety are written. The 
precise spot is afterwards readily found. The 
season for thus marking these plants has al¬ 
ready arrived; and Phloxes, Aqullegias, Fole- 
moniuins, Lilies, and other wild flowers, thus 
marked when in bloom, are easily discovered 
and taken up at a later period in the season._ 
Country Gentleman. 
APPLES - KEEPING, 
In the Prairie Farmer, J. 8. gives directions 
how to manage apples during the winter in or¬ 
der that they may come out good in the spring, 
ne would lay the public under greater obliga¬ 
tions if be would impart the secret of getting 
apples to keep. That is the principal difficulty 
in tbi3 region, whatever it may be in Missouri, 
whence he writes. 
His plan of keeping apples Is briefly this:— 
Select a dry spot near the dwelling—dig a trench 
to tho depth of half the length of a barrel and 
a little wider; cover the bottom with a sprink¬ 
ling of corn-stalks; set tho barrels filled with 
apples ou this bedding and put stalks between 
tho barrels and the sides of the trench; cover 
well with hay or straw and over this a coating 
of earth three or four inches thick. Make a 
roof of two wide plank, edges nailed together. 
When winter sets in put. a few inches of dirt 
over this roof. When a barrel of apples is want¬ 
ed take it from under the roofing and close the 
pit tightly again till all are removed for use. 
This method is a substitute for a good dry cel¬ 
lar ; those having the latter will not require the 
trenching process. 
FRUIT-A QUESTION ANSWERED. 
A correspondent, of the North Western 
Farmer, proposed a premium for a satisfactory 
answer to the question " Why fruit is not so 
sure a crop ag Informer years?” To this J. 
H. Kirby replies — not asking for the premium 
—that the valley of the Mississippi is subject to 
greater, as well as more sudden, changes of tem¬ 
perature than any other portion of the globe in 
the same latitude. Tbits is one reason, and the 
second la the foiling of the native forests, there¬ 
by permitting tho upper and colder currents of 
air to sweep along nearer the surface of the 
ground than was their wont In the earlier days, 
Western settlement. Both these reasons seem 
legitimate, as docs the conclusion that, to secure 
the growth of fruit, greater care must bo exer¬ 
cised in locating orchards where they will be 
screened, ns much as may bo, from the extreme 
rigors of tho winter, and by cultivating and in¬ 
terposing belts of hardy forest, trees us screens 
to the fruit bearing ones. The last requires 
time, capital, patience and labor — essentials 
which the present is not always willing to lend 
to tho future. But without this little can be 
done; with it, much may be. 
Horticultural Notes and Queries. 
Graces Promising in Yates Co.—We havo now 
the promise of one good fruit crop—grapes. Alauy a 
vineyard has been started here, near the baults of tho 
charming Seneca Lake. They now look finely, and 
vines old euough to bear are well loaded. Indeed 
all small fruits have done well this year—cherries, 
raspberries, strawberries —and even gooseberries 
and currants, where the detestable worms have been 
subdned. Yates county Is generally good for apples; 
but they are a decided failure this year. Wheat is 
good, other grains good, potatoes and com promis¬ 
ing —no drouth thus far.—K. C., Dundee, July, 80, ’66. 
A New Grape Bua.-.J. A. White, Mills Grove, 
Erie Co., Pa.—The bugs or beetles sent to this office 
are identical with those sent from Ohio a short time 
since. They are new to the entomologists hero and 
hence nameless. They will probably go forward to 
Philadelphia to get christened. As to a “remedyto 
stay their ravages,’’ we know of none, unless a 
sprinkling of hellebore wifi do it. Many think it 
will prove effectual. The experiment is easily made 
and may prove a paying one. 
White Blackberries.—M r. O, McLeran, of this 
city, lias favored us with fine specimens of a White 
Blackberry which he has fruited for throe years. The 
berries are of good size and flavor. The plants were 
from Texas. They are apparently hardy; had no 
protection last winter, but were less Injured than 
Lawton’s in the same garden. The variety is pro¬ 
lific. Mr. McL. is only an amateur cultivator, uud 
has no plants for ealo. The berries are a curiosity. 
Stuawkkbivy Beds.— This is the proper season to 
clean up old strawberry beds and facilitate the growth 
of tho plants. New beds maybe planted out; the 
ground should be well spaded up and manured. Dig 
holes in the prepared ground and place In them the 
roots of tho plants with as much dirt adhering as 
possible. They will multe a considerable spread be¬ 
fore the wiuicr sets In and have a fair Btart the suc¬ 
ceeding spring. 
Slaked Lime yob the Currant Worm.—M r. H. 
Mxll3 of Lowville, N. Y., writes us:— “I have suc¬ 
ceeded in saving my currant and gooseberry bashes 
from the ravages of the currant worm by tho applica¬ 
tion of slacked lime, applying It freely to the budies 
two or three times a week, all over the leaves. My 
gooseberry bushes were nearly dead In the spring, 
and now they have fresh branches over t.wo feet in 
longth." * 
Hon. Henry Spence, M, d., died In Starkey, Yates 
Co., N. Y., July 2d, aged CO years. Dr. 8. wub an 
eminent physician, fanner and fruit-grower. Mem¬ 
bers of tho Western New York Fruit Growers’ As¬ 
sociation will remember to have seen him occasion¬ 
ally at their interesting meetings.— e. c. 
ORIGINAL RECIPES, INQUIRIES, &c. 
Premium Bread. -Mrs. H. Wier of John- 
Bonvfile, has been awarded a premium for a 
sampie of bread exhibited at the annual meeting 
of the N. Y. State Agricultural Society. To 
make it take; Four teacups of corn meal, two 
ol wheat flour, one of molasses, two teaepoon- 
fuls of salt, two of soda, and sour milk enough 
to make a batter a little thicker than f 0r grid¬ 
dle cakes. Put in a well greased tin pail, cover 
and set i* a kettle of cold water, and cover tho 
keUle and bring to a boil, and let it continue to 
boil for three hours. Caro should be taken that 
the water does not rise so high as to got into 
the pail. In the absence of sour milk use water 
and two teaspoonsful of cream tartar and a 
spoonful of lard. 
- etueglin. In answer to the inquiry of B. 
, * V ’’ } n Ktoul of Jnly I t, I send the follow¬ 
ing recipe for making Methegliu; -MLx honey 
with water until it will raise an egg above the 
surface as large as a shilling, or, a little larger. 
Strain, boil and skim. Take off. When set- 
Itn mT l \ barrcI U ’ leavmg the buil S <«t 
until sufficiently fermented, (if too long it will 
become sour;) then cork tightly. The older 
tho better the drink.—M. M. J., flush, X Y. 
To Make Conserve oi? Hollyhock. _To 
one pound of hollyhock flowers add four pouuds 
of sugar, K ox. cayenne, >£oz. bitter root, 2 <«. 
nerve powder, 2 ox. bnyberry, 2 ox. poplar bark, 
2 ox. cloves, 2 oz. golden seal, 2 oz. Cluuamon’ 
K oz. oil pennyroyal. Pound tho flowers on a 
clean board and after they aro well softened add 
the above ingredients. — A Subscriber, Water¬ 
ford, Loudon Co,, Va. 
Gingerbread. — Some ladies wish to make it 
without sour milk, or eggs. Here is the way: 
i ut one teaspoonlul ot soda in a teacup; put 
in five tablespoonluls of hot water, four of melt¬ 
ed shortening, then fill the cup with molasses. 
Ibis makes one tiu. A heaping teaepoonl'ul of 
ginger in the flour. Make it rather stiller than 
you would if eggs were used.” 
Corn Starch Cake eor Amy.—1 cup of but¬ 
ter; 2 of sugar; X of sour cream; l},d of corn- 
staich; 1^ ol flour; 2 toaspoons cream tartar; 
1 of soda; whites ol 8 eggs. Lemon to taste.— 
Jessie, Caroline, X. y. 
Whiskey Pickles. — May I ask through the 
columns of your most excellent paper the best 
method of preparing whiskey pickles? What 
proportions of water and whiskey or alcohol 
and water should be used ?— Subscriber. 
Peach Pickles. — My wife wants to know 
how to pickle poaches and have them keep 
through the year.—H. 1\, Jefi'crson, Co., X. Y. 
VARIOUS RECIPES-SELECTED. 
Tomato Catscr. — Take ripe tomatoes and 
scald them just sufficient to allow you to take 
off the skin; then let them stand for a day, 
covered with salt; strain them thoroughly, to 
remove the scedB. Then to every two quarts, 
add three ounces of cloves, two of black pepper^ 
two nutmegs, and a very little cayenne pepper, 
with a little salt. Boil the liquor for half an 
hour, and then let it. cool and settle. Add a 
pint of the best cider vinegar, alter which bot¬ 
tle It, corking and sealing it tightly. Keep it 
always Jn a cool place. 
Another Way,- Take one bushel of tomatoes, 
and boil them until they are soft. Squeeze them 
through a tine wire seive, and add half a gallou 
of vinegar; one pint and a half of salt; two 
ounces of cloves; quarter of a pound of all¬ 
spice; two ounces of Cayenne pepper; three 
tablespoonfuls of black pepper; five heads of 
garlic, skined and separated. Mix together, and 
boil about three hours, or until reduced to about 
one-half. Then bottle, without straining. 
Tomato Preserves.— Take the round yellow 
v ariety as soon us ripe, scald and peel; then to 
seven pouuds of tomatoes add seven pounds of 
white sugar, and let them stand over night. 
Take the tomatoes out of the sugar, and boil 
the sirup, removing the scum. Put in the toma¬ 
toes, and boll gently fifteen or twenty minutes; 
remove the fruit again and boll until the sirup 
thickens. On cooling, put the fruit into jars 
and pour the Blrup over it, and add a few slices 
of lemon to each jar, and you will have some¬ 
thing to please the taste of the most fastidious. 
To Pickle Tomatoes. — Always use those 
which are thoroughly ripe. The small round 
ones are decidedly the best. Do not prick them, 
as most receipt-books direct. Let them lie in 
strong brine three or four days, then put them 
down In layers in your jars, mixing with them 
small onions, and pieces of horseradish; then 
pour on the vinegar (cold,) which should be first 
spiced aa for peppers; let there be a spice-bag 
to throw Into every pot. Cover them carefully, 
and set them by in the cellar for a Ml month 
before using. 
Baked Sweet Apples. — Wash well the ap¬ 
ples; place them in a pan with a very little 
water, that the juice may not burn, if they are 
to be cooked in a brick oven; then put the ap¬ 
ples in a jar, cover them close, and bake five or 
six hours. Sweet apples should be baked long 
after they are tender. 
Blackberry Jam.—A llow three-quarters of a 
pound of brown sugar to a pound of fruit. Boil 
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