era New York apples will, in a few years more, 
attain a world-wide reputation for long keeping 
that will put millions of dollars into the pockets 
of the growers. 
gree of plumpness, when the leaves have de¬ 
cayed, may be planted in the open ground the 
next autumn. Only the best and soundest bulbs 
should be grown in glasses and pots, and single 
are much more reliable than double varieties, 
while they are in every respect as beautiful. 
J. F. Mendenhall. 
Carmel, Ind., Ang. 13th, 
the blossoms of pear trees, to see if they are per¬ 
fect in all their parts, and fully capable of set¬ 
ting the fruit. 
In the case of Strawberries, great attention 
has been given to the nature of the blossoms, 
and with manifest advantage. 
I think the pear blossoms should be examined 
under the microscope, or with powerful lenzes, 
by skillful botanists, and the question respecting 
their fertilizing power settled for the general In¬ 
formation of the people. 
A tree may bo nnfruitrul because it does not 
readily produce flower-buds; but that It should 
be uniruiful with thousands of blossoms upon 
it, (unless injured by frost,) certainly demands 
investigation. Ihe Duchesse d’Angouleme is 
remarkable for \infruitfulness under these con¬ 
ditions.—Dr. J. S. HocaiiTON, in (jardcner’8 
Monthly. 
THE RURAL ASPECT OF VILLAGES. 
VARIOUS ORIGINAL RECIPES, &c. 
1 icklbd Peaches, —Two pounds sugar, two 
quarts vinegar. The fruit should not be too 
mellow; pare the peaches; heat the sugar and 
vinegar to a boiling point; add one oz. of mace, 
also of doves and cassia, and pour over the fruit 
three times, atul have no more peaches than can 
be covered with the Juico. 
Crullers. —One cup of butter, one cup of 
milk, part sweet and part sour; two cups of su¬ 
gar, six eggs, half teaspoonful sulcratus, and 
flour enough to make it stiff. Cut into tanciful 
shapes and IVy In boiling lard.—M bs. Emeline 
B. Dav, Oak Creek, Wi». 
Unbolted Flour Bread. — Take of fino 
ground flour a quantity sufficient to mix one 
quart of thick sour buttermilk, and one table 
spoontull of soda, some salt. Bake slow till 
done. If yeast Is preferred, scald the flour be¬ 
fore putting i n the yeast. 
Johnny Cake.— Take corn meal, (I prefer 
white flour corn,) and .bake it In an oven, fre¬ 
quently stirring it till it la a little brown, but 
not burned. Mix with sour milk, soda and salt, 
with the addition of a little flour to make it adhe¬ 
sive. Serve while warm.— Laertes. 
We often wonder at the negligence and in¬ 
difference of the citizens of many of our most 
thriving villages towards all work tending to 
add to the public convenience and the rural 
beauty of their town. What is true in this re¬ 
spect of the villages that have been under our 
observation we suppose is likewise true, to a 
great extent, of others throughout the country. 
Yet the fact is plainly before all that the village 
which offers the greatest attractions in pleasant 
shady streets, public parks, well kept, tasty 
private lawns and gardens and smooth, safe side¬ 
walks, is the chosen home of the citizen of 
wealth and leisure, and the frequent summer re¬ 
sort of the denizen of the metropolitan town. 
It follows that the village property rises con¬ 
stantly in value, society is attractive, and mu¬ 
tual benefits result to the property holders, and 
the transient pleasure seekers. Hence, in a pe¬ 
cuniary view, it is greatly for the interest of the 
people of our rural towns to adorn their 
VINEYARD CULTURE.-No. II. 
Horticultural Note's and Queries 
Oranges, Lemons, Mtrtles, Oleanders, &c.— 
These should be carefully pruned and dressed this 
month; and when the larger trees require repotting, 
August is the proper time for the operation, though 
the date must, of courao, depend on the season. The 
heat rule is to move them when the first growth is 
over, these troes making another growth In autumn. 
people oi our rarai towns to auorn their own 
homes, and contribute liberally of money and 
effort to beautify the public property and general 
aspect of the village. 
But the truth of the famous old adage that 
“what is everybody’s business is nobody’s,’’ Is 
here well exemplified. Generally there is lack 
of systematic effort, as a clashing of plans and 
a jumble of designs, that renders the landscape 
effect to the village and its surroundings pro¬ 
ductive of pain and regret to a refined and cor¬ 
rect taste, instead of pleasure and satisfaction. 
If, from a neighboring eminence, one takes a 
birds-eye view of many of our villages the most 
striking effect is that produced by two or three 
clumsy steeples rising among a mass of glaring 
white, ill-shaped dwellings varied, perhaps, by 
the sharp* angular chimneys of a manufacturing 
establishment whose dirty cumbered yards are 
also prominent features. And an interior view 
of such a town will not disclose more attractive 
rural beauty. There is little temptation for the 
stranger to sojourn there. 
A rural town should he embowered in decidu¬ 
ous trees; its broad smooth streets should be 
shady avenues lined with rows of majestic elms, 
umbrageous lindens, stately tulips or beautiful 
maples. Far beyond the village limits these 
6bady avenues should extend to prolong the 
pleasure of a rapid drive or a loitering stroll. 
There is appropriate room in the middle of the 
broad streets, or the center of the “ four cor¬ 
ners,” for picturesque fountains, fed by gushing 
springs on the hill sides, whose numerous 
flushings and gleaming 6pray delight the senses, 
and whose cool, abundant water proclaim their 
utility. If a stream meanders near the town or 
a lakelet spreads out its glassy mirror before It, 
their beauties should he made accessible by 
drives and walks along the hanks. 
These are some of the meaus by which the 
rural attractions of our villages might be im¬ 
proved. Each, however, has its peculiar points 
of beauty. Combined and persistent effort is 
most wanting to produce the best results In the 
future. Such improvement is necessarily a 
work of years, but it is, likewise a work of 
profit. 
Raspuerry Culture.—“A Novice,” writing from 
Erie Co., N. Y„ informs us of Ids intentions to “go 
In” to raspberry culture and wishes some grower of 
this fruit, having knowledge whereof he writes would 
reply, through the Rural, to the following questions; 
1st. What are the best varieties for marketing I 2d. 
What are the beet soils to grow them In ? 3d. What 
preparation of soil is needed before planting and 
what care afterwards? 4th. Uow should they be 
trimmed; how long will they continue in hearing, 
and what special manures are best ? 
Lemon Fra. — One lemon chopped tine; one 
cup of sugar; a little over a cup of water; one 
tablespoonful of flour; butter the size of a wal¬ 
nut. 6tew this fifteen or twenty minutes; when 
cool add one egg, well beaten. Bake the pie 
with one or two crusts, as you please; If with 
oue, beat the whites of two eggs to u stiff froth, 
add one or two tablespoons pulverized sugar, 
spread over the pie asd slightly brown in the 
oven.—A Subscriber, Home, iV. Y. 
THE HYACINTH. 
Graph Pests.—R. E. Howard & Co., Holley, have 
sent us samples of Delaware grape leaves which are 
infested with a thick coating of watery like sacks 
which, on being opened, are found to contain the 
eggs or larvmof ati insect; also some more or less 
developed. The ''ample sent is now to us, nor have 
wo fonnd any person who has scon tho Uko or can 
give It a spociflc appellation. It la presumed to be¬ 
long to the tribe aphis, bat of what particular family 
wo do not know. J t would probably prove a safe and 
a paying operation to detach tho alloctod leaves from 
tho vino and destroy them by burning, thus dimin¬ 
ishing tho chances of multiplication. 
The Hyacinth is one of the most beautiful 
of the bulbous flowers. It commends itself to 
all by its early season of flowering in the spring, 
by the beauty and fragrance of its flowers, and 
by the case with which it may be grown, either 
in the garden, greenhouse, or in the living-room. 
The out-door treatment for the hyacinth Is 
very simple. Select a warm sunny spot, where 
yood drainage can he secured; if water should lie 
on the ground lor any length of time, the bulbs 
will he very likely to rot. The beds should be 
spaded up eighteen or twenty inches deep, and 
thoroughly enriched with well-rotted manure, 
with a liberal quantity of sand and leaf-mold, to 
make the soil rather loose. This being finished, 
the bed is ready for the bulbs, which should be 
planted in October or November. Set the bulbs 
six inches apart and four deep; before winter 
sets in, cover the bed with leaves, or coarse 
manure and straw. In the spring rake off' the 
covering. This should be done with care, as 
some of the bulbs will be found up. 
Hyacinths may be ent freely, and all flower 
stalks should be removed as soon as the flowers 
fade. This Is done to prevent them from falling 
on the leaves, which should be kept In a sound 
and healthy condition. When the leaves turn 
yellow, the bulbs may be taken up, dried and 
packed away in boxes, for planting again in the 
autumn. If the beds are wanted for other 
flowers, the bulbs may be removed in three 
weeks after tloweriog. Lay them on a dry bed, 
and cover with a little earth; let them remain 
until the leaves have ripened, when they may be 
packed away. 
Haycinths may be flowered with ease in the 
house, in glasses, and in pots. Their delightful 
fragrance and surpassing beauty, make them 
very desirable for this purpose. From one to 
half a dozen bulbs may be planted in a pot, ac¬ 
cording to its size. I prefer to use four-inch 
pots, and plant only one in a pot. Place a pot- 
VARIOUS RECIPES.- SELECTED 
Plums.— There are several varieties of plnms. 
The richest purple plum for preserving is the 
damson. There are of these largo and small; 
the large are called sweet damsons; tho small 
ones uro very rich Iluvorcd; the great difllculty 
in preserving plumB is that the skins crack and 
the fruit coincs to pieces. The rule here laid 
down for preserving them obviates that dfllculty. 
Purple gages, unless properly preserved, will 
turn to Juice and skins; and tho large horse-plum 
(as is generally known) comes completely to 
pieces in ordinary modCB of preserving. Tho 
one recommended herein will keep them whole, 
fall, and rich. 
To Preserve Green Gages.— 1 The following 
recipe appears to he a good one: Pick and prick 
ttll the plums; put them in a preserving-pan 
with cold water enough t,« cover them; let them 
remain on tho fire until the water simmers well; 
then take off, and allow them to stand until half 
cold, putting the plums to drain. To every 
pound of plains, allow one pound of sugar, 
which must bo boiled In the water from which 
tho plums have been taken; let it boll very fast 
until tho syrup drops short from tho spoon, 
skimming carefully all the time. When the 
sugar Is sufficiently boiled, putin the plums, and 
allow them to boil unlit the sugar covers the 
pan with largo bubbles; then pour the whole in¬ 
to a pan, and lot them rcranhruntil the follow¬ 
ing day; drain tho syrup from tho plums as dry 
as possible, boil it up quickly, and pour it over 
the plums; then set them by; do this a third 
and fourth time. On the fifth day, when the 
syrup is boiled, put the plums into it, aud let 
them boil for a few minutes; then put them into 
jars. Should the green gages be over ripe, it 
will be better to make jam of them, using three- 
fourths of a pound of sugar to one pound of 
fruit. Warm the jars before putting the sweet¬ 
meats in, and be careful not to boil the sugar to 
a candy. _ 
To Preserve Plums Without the Skins.— 
Pour boiling water over large egg or magnum 
bonum plums; cover them until it is cold, then 
pull off the skins. Make a syrup of a pound su¬ 
gar and a teacup of water for each pound of 
fruit; make it boiling hot, and pour it over; let 
them remain for a day or two, then drain it off, 
aud boil again; skim It clear, and pour it hot over 
the plums; lot them remain until tho next day, 
then put them over tho tiro in the syrup; boil 
them very gently until clear; tako them from 
tho syrup with a skimmer into the pots or jars; 
boil the syrup until rich and thick; take off 
any scum which may arise, then let it cool and 
settle, and pour It over the plums. If brown 
sugar is UBed, which is quite as good, except for 
green gages, clarify it as directed. 
About Planting Strawberries.— (A., Wellsvllle, 
N. Y.) If yon broke up meadow land and planted 
strawberries on it the first of September you need 
expect but a very small crop next year. Tho plants 
would bear some fruit, - a taste for the family if you 
bad a largo bed. We cannot too often repeat that 
spring is pro-eminently the best season for planting 
strawberries. It 1 b a great mistake to wait until 
August or September, ub many do, thinking It the 
more favorable season. August set beds commonly 
require a great, deal more care, very often totally fall, 
and when considered succoesful will not yield, Urn 
following season, near the quantity of fruit that a 
spring set bed will. 
We would not advis* Betting strawberries among 
com. Wo should prefer to wall, until tho corn was 
harvested then prepare tho land welland plant. Plas¬ 
ter and ashes uro good fertilizers for the. strawberry 
plant ; either faff or spring aro favorable seasons to 
apply them. 
New Advertisements 
WESTERN NEW YORK APPLES, 
One of the most prominent and valuable char¬ 
acteristics of the apples grown in Western New 
York is that of long keeping. In this respect 
they have a national reputation already, and the 
apple growers of this locality cannot fall to per¬ 
ceive that this reputation is of great pecuniary 
value to them, and their interest demunds that 
all proper efforts Bhould he made to maintain 
and advance it. Throughout tho Northwest the 
retailers of fruit prefer Western New York ap¬ 
ples for their winter and Bpring trade, and in our 
eastern cities the latest supplies of apples are 
those drawn from the same source. Some or¬ 
chards h&veacquired individual reputations with 
dealers, based on the known long keeping qual¬ 
ity of their products. The soil has much to do 
in imparting this quality of long-keeping, the 
climate doubtless more, hut a great deal depends 
on the skill and watchful care of the grower in 
cultivating the fruit and preparing it for market. 
In growing an orchard one important fact to 
be kept in view is, that trees of moderate, steady, 
healthful growth will invariably produce the 
best fruit. To a great extent the same laws 
govern the production of fruit as of wood; if 
the soil is over rich and the climate such as to 
force a quick, rank growth of wood it will be 
tender, subject to disease, and winter kill, aud 
the fruit product of such trees will likewise be 
tender, watery, and short keeping. In this re¬ 
spect of growth the effect of soil and climate 
may be greatly modified by culture, and it may 
easily he seen how the patient aDd s killf ul cul¬ 
tivator will be rewarded for his pains at last, by 
imparting one of the best qualities it can possess 
|° fniit. Over-bearing is detrimental to the 
[ong keeping of the apple; if the fruit caunot 
^ttain a full arid healthy maturity it will shrivel 
and become worthless if it does not rot. 
In preparing and packing the apples for mar¬ 
ket great care and skill should be exercised in 
order to preserve the quality of keeping late. 
be fruit should be picked early—by no means 
be allowed to ripen on the tree. Then it Bhould 
be B |rietly sorted into classes, and only perfect 
specimens allowed to go into the first class, 
i'be remou for this is obvious, that if one poor 
apple dujaya it tends to cause othere to rot. 
Ihe fruit should be kept from the light, in a 
cool place, and well aired, until the moisture or 
Eweat” has mainly evaporated. If in con¬ 
junction with the favorable soil and climate, 
these conditions are fulfilled and nmner 
( "1 IIIP 10 VINES IONA A- ISKKAI.LA 
IT By the UuanUly. Ryder & CO.’B Price List Is now 
ready. Wo oiler our vim - thin year wRU Increased con¬ 
fidence. Our stock r.onrLip mostly of Iona. isrealln, 
Delaware. Adirondack and Allen's Hybrid. Tuonii deal 
Inc largely uro requested to examine, our stock. Low 
prices and quick .soles 1 b our motto. Address, 
RYDER & CO., Glendale, near Sink Slug, N. Y. 
A SOUTHERN FRUIT FARM FOR 
/% HALK.—I urn authorized to bell u very desirable lit* 
tie Farm of Dill acres, situated near the, beautiful town 
oi Aiken, 8. C',, a I'iuhoum fionthern Health Resort, and 
noted for Its tine trult. There is a comfortable dwelling 
and out-bull dings, a lino spring, orchard la bearing, Ac.., 
and tho whole will be solo lor $1,200. 
For particulars address Ii. II. JACQUES, (carcol'Fow- 
ler & wells,) 080 Broadway, New York. 
UNFRUITFUL PEAR TREES, 
P HIL All EU Pit I A. Tlie largest, beat, 
and must productive HaBUY TUST'IHOiky. Stood 
unprotected 10 ueg. below utid ills abovo zero, and av¬ 
eraged over U'j per hnnhel the past summer. 
Metcalf's Kaiily and Agriculturist Straw mat- 
ants, Wilson's Early and KittaTinry blackukr- 
ittK.a. Ollier Vines, Plants and Trees tor sale- send for 
Catalogues grabs. WILLIAM PARKY, Cinnamlnsun, 
N. J. 860 It 
There is a question in Pear culture which I 
have never seen discussed, as to the cause of un- 
fruitfulness in certain pear t.recB which often 
blossom very freely, and yet never set or perfect 
much fruit. 
One of those unfruitful varieties Is the Duch¬ 
esse d’Angoulemo, which often Bhows a very 
profuse and promising bloom, but sets very few 
pears. . I have been led to inquire whether this 
Is not in consequence of an imperfect condition 
of the blossoms ? Whether they are not either 
too Intensely staminate, or deficient in the pis¬ 
tils, or defective in all respects. If the pistils 
are perfect and the stamens defective, could not 
blossoms be impregnated by growing some 
good steminate blossoms or grafts on the same 
A DESIRABLE Bit APE NURSERY 
A AND VINKYAKI)—Superior Vulva *r. Low Prices. 
—'Id,000 Adtroridac Grape Yines. of one, two ami throe 
years. The earliest anil tieit native grape. Also, Iona 
isracfiltt, Allen's Hybrid, Delaware, Diana, Ooncord! 
Groveling, Cuyahoga, Hartford Prolific., Mncatawajr! 
Miles, Henecca, KoqstarV Hybrids, Sheunaii. Union Vll- 
lugu, &o, Sample wines securely packed aini ,iont by 
mall when ordered. Descriptive and Priced Catalogues 
sent on application. JOHN VV. BAILEY it: Co., Platts¬ 
burgh, Clinton Co., N. Y. 8664c 
R ARE STHA \V HER HIES-The under- 
signed will have for sale, alter August 1st, plants 
of ilia following choice varieties, carefully layered from 
beds In fruit this season : 
Lucas, *1 for three plants; Qnlnqnefofla, II for three 
plants; Frogrooro Late Pine, Immense lu size, pcrlmna 
the finest foreign.berry, per <ioz. plants? Lnclda Per- 
fp.cta, .Bllou anil La Dellclcnr.e, *1,51) per doz. plants: 
Madam Cologne, Orb, and La Negresao, |i per dozen 
plants. Plants carefully packed In moss and forwarded 
by mall on receipt or price. Address J. M. MEKKICK 
Jr., Wapolc, Mass. ' 
To Preserve Purple Plums.— Make a syrup 
of clean brown sugar; clarify it as directed in 
these receipts; when perfectly clear and boiling 
hot, pour it over the plums, having picked out 
all unsound ones and steins; let them remain in 
the syrup two dayB, then drain it off', make it 
boiling hot, skim It, and pour it over again; let 
them remain another day or two, then put them 
in a preserving-kettle over the fire, and simmer 
gently until the syrup is reduced, aud thick or 
rich. One pound of sugar for each pound of 
plums. Small damsons are very tine preserved as 
cherries or any other ripe fruit. Clarify the syr¬ 
up, and when boiling hot put in the plums; let 
them boil very gently until they are cooked, and 
the syrup rich. Put them in pots or jars* The 
next day secure as directed. 
T AI REI.LV — THE STRAWBERRY 
JLi OF GLENDALE. This, for the last Hirer, years 
being thoroughly tested lu close proximity with all the 
leading aorta; doth satisfy the KulWher* thatIt Is the 
best berry for general use, H orn tho following reasons— 
1st. Is more productive than any other burry of equal 
quality. 2d. Also firm or a nd better adapted 4 a market 
berry. 8tJ, Keeps from one to two weeks later Mian 
Willson'-Seedling? ills hardy, requiring nr, co v.-rln -In 
the most exposed situations. Flesh crimson red and 
firm to the center; foliage small and •xtrehielr heavy 
resisting the sen perfectly; foot stalk very large'- berries 
very large oftau measuring rive :uid one-bait luolies. 
Frtcerff Plants, post-paid bymall-t plant, so cts.• 5®, 
«1;100, fi. -1,0®, J20; 2,000, w6. Address 
RYDER &, CO., Glendale Nurseries, 
, near Slug sing, Jr. Y. 
9>AA AAA »’i.rvi seedlings , aoo,- 
SvlLl 000 Cherry Pecdling*; j to 1,000 Dwarf 
1 ear 1 ices, 2 year old. A few mi., 'red \ i .-at old strong 
Diana, Delaware and Concord Grape VU,.s • strawberry 
Plants of several leading varieties Including Agricul¬ 
turist and Jncimda. Mazzard Cherry Tits, in good order. 
I’rSce list free. JOHN MUKPHY, Agent, 
865-3t Dansvlllo, Livingston Co., N. Y. 
To Dry PLUMS.-r-Split ripe plums, take the 
stones from them, and lay them on plates or 
sieves to dry in a warm oven or hot sun; take 
them in at sunset, and do not put them out again 
until the sun will be upon them; turn them that 
they may he done evenly; when perfectly d r y, 
pack them in jars or boxes lined with paper, or 
keep them in hags; hang them in an airy place. 
TT TIC A UNION NURSERIES, 
^ UTICA., w. Y. 
I have au Immense stock of choice NATIVE GRAPE 
VINEP, Including all the new and valuable varieties. 
Also a flue stock of Claa a vrs, «oohk»rrbik», Kasp- 
iikrriks, STBAwnuRKiEs, Ac. Send two three cent 
stamps lor Descriptive Catalogue, now ready, 
665 JOHN BEST, Agent. 
I 
