WINE MAKING. 
The correct methods of wine making are not 
well understood in general in this country. The 
first attempts hy the people at large to make 
wine, have been with other fruits than the grape, 
that required the addition of water to bring 
their juices to a drinkable consistency, and 
sugar to a palatable taste. And as the grape 
came to he more extensively cultivated and wine 
produced from it, these practices have, to a great 
extent, likewise prevailed. This Observation, 
however, is not true of many who have taken 
up vine growing and wine making as a business, 
with the intent of supplying the market with a 
wine, which, so far as odr climate will allow, 
shall resemble in quality and effect the rich bev¬ 
erages of older vine growing lands. That both 
sugar av.d water maybe used, uuder certain con¬ 
ditions, with good results in the manufacture of 
wine from grapes, is a fact proved by ample ex¬ 
perience; hut that the choicest wmes— those 
the most healthtiful—of the richest flavor—the 
highest aroma — those from every quality most 
desirable, can be made of the juice of the grape 
and these added substances, is effectually dis¬ 
proved by science and all past experience. 
A perfect wine can be made only from a per¬ 
fect grape; it must be grown in a sunny clime 
and ripened to the verge of decay. The juice 
which comes from the first pressing is the best. 
What it contains the chemist wilt find out, his 
skill can seperate and name its elements, but he 
cannot re-combine them, and when he finds a 
must that is deficient in some essential qualities 
his most skillful “ doctoring” is but a bungling 
attempt to give what. Nature has withheld. With 
a perfect grape the wine maker's operations are 
simple. He must be careful and reject all dirt, 
decayed fruit, that which is shriveled by disease, 
or unripe. Perfect cleanliness, freedom from all 
taint, the absence of all substances In the must 
hut those which flow from the perfect grape, are 
the first and all-important requisites of a good 
wine. Having this pure and perfect liquor his 
object must be to keep it 60 , while it undergoes 
the fermentive changes that produce wine. 
Clean, sweet casks must he used —cool cellars 
for storage. The sediment falling from the wine 
must be removed by racking at the. proper time, 
and when the end b reached the result U a per¬ 
fect wine, produced as only such can he, from a 
perfect grape without the addition of any other 
substance whatsoever. 
Put all grapes are not perfect,—perhaps the 
greater bulk is not. Good grapes for wine will 
not grow in all climates where poorer varieties 
flourish. Ofteu the season is bad and the fruit 
does not mature. In these instances the grape 
does not furnish the material necessary to make 
a perfect wine — perhaps r.ot even a drinkable 
wine. Then, if ever, is the opportunity for the 
chemist to improve the must; not that he can 
make it as good as a perfect, natural one, but he 
can make it better than it is, and by his additions 
produce a wine approximating nearer to perfec¬ 
tion By analyzing a perfect must he has found 
out the relative proportion of its various com¬ 
ponents— its sugar, acids and water. By per¬ 
forming the same with the imperfect must he 
finds out what is lacking. If there be a pre¬ 
ponderance of acid, sugar will mitigate the evil, 
and when the due proportion of sugar to the 
acid is reac hed, it may require water. 
Wc believe that much grape juice may he im¬ 
proved by suitable additions, for the purpose of 
making an inferior quality of wine from that 
which, without those additions, would be wholly 
worthless. But the best wines can be made only 
from the pure, unmixed juice of perfect grapes. 
■ » » ♦ 
VINEYARDS IN FRANCE. 
Air. Willard, from whose letters from the 
dairy districts of England to the Utica Herald 
we have published occasional extracts, is now 
prospecting on the Continent. His last letter 
describes bis journey from Paris to Geneva. It 
relates mainly to railroad traveling in France, 
and to the general aspect of the country trav¬ 
ersed during his journey. We quote a couple 
of paragraphs us follows: 
After leaving Tonnerre the aspect of the coun¬ 
try increases in interest, being diversified hy ex¬ 
tensive mountains and valleys and well culti¬ 
vated vineyards on slopes and plains of great 
evteht, The vine is trained to stakes and very 
low down; many of the stakes are only about 
three feet high, and the plants are set shout 
feet apart each way. The vineyards appear to 
he very productive and the vines were loaded 
with fruit, * * * * * 
“ The country between Macon and Ambericux 
is peculiar for the richness of its meadows and 
the fertility of its arable soil. The vine is 
planted in rows forming divisional fences of 
plots of land, which look like English garden 
allotments. The thorny acacias which line the 
banks of the railway, are beautiful in the ex¬ 
treme. Hemp, flax and various kinds of plants 
and herbs, grow here very luxuriant, and Indian 
corn is grown extensively. We passed immense 
fields of corn in vigorous growth, some of it 
standing very heavy with ears. The corn is 
planted so as to have hut a single stalk to a hill. 
Watermelons, pumpkins and vegetable marrow, 
grow about here in great profusion. Here we 
begin to take in fine views of the Jura Moun¬ 
tains, and in the l'ar distance the outlines of the 
Appenines are distinctly seen. One of the pe¬ 
culiarities in the country through France is ab¬ 
sence, to a great extent, of fences. There arc 
comparatively but few hedges, and immense 
tract of lands are seen looking like one vast 
field. The roads are often lined with trees on 
either side and stretch away through the coun¬ 
try without hedge or fence at their sides. The 
pastures in this region are better stocked with 
cows and sheep than in any other part of France 
we have seen. Here we saw for the first time 
cows in the yoke before the plow. Many of 
them were in milk, but the udders indicated 
that the production of milk and the tilling of 
the soil did not go well together. The color of 
the beasts is of a light cream. They are of me¬ 
dium size, compact, and many of the herds were 
in fine flesh. We often passed points where 
half a dozen cows were being led to water by 
women. They had ropes attached to the horns, 
and one woman would manage six or more at 
alime. 
POTATO AND APPLE HOUSE. 
In a recent number of Colman’s Rural World 
there is a plan of a potato house which seems to 
combine all the more desirable points of such a 
structure. We quote from that article :—“ The 
size of a potato house must, be governed by the 
quanflty expected for storage. Sixteen feet 
sqnare for ordinary purposes makes a conven¬ 
ient size. The outside walls should be either of 
logs, stone or brick. When timber is conven¬ 
ient we should prefer logs not less than eight 
incheB in diameter. The more compact they 
arc laid up the better. The spaces between the 
logs should be filled In and closely plastered. 
Around the inside a row of studs should be 
placed, a foot from the wall, and planked np. 
The space between the wall and the lining should 
be filled with straw, old tan-bark or charcoal. 
Upon the joist overhead a floor should be laid, 
and upon this a covering of tan-bark, six inches 
thick, should be placed. A wooden chimney or 
ventilator, eight or ten inches square, should 
extend from the room through the roof, or out 
of the gable end. Bins or shelves should be 
made in each side of the center passage. It is 
not well to have potatoes more than three feet 
deep in the bins. If more room is needed a 
similar tier of bins may be made above the one 
on the floor. A double door should be provided 
and one of them lined so as to shut out the 
frost in extreme cold weather.” 
In such a house a3 this, or one similar to it, 
both potatoes and apples can be handily stored, 
and if put in dry, clean and not so thick in the 
bins as to sweat, they will keep sound and good 
till mid-summer. The temperature in such a 
house will be cool, but not so low as the freez¬ 
ing point—precisely that best suited to the pres¬ 
ervation of potatoes and apples in the right 
condition for use when wanted. 8uch a bnildlng 
for summer use, when relieved of its vegetable 
products, will be found a great convenience to 
the family, and if properly constructed and 
arranged must become a permanent favorite. 
GRAPES-PRESERVING AFTER PICKING. 
The St. Louis llort. Society had its summer 
meeting and discussion August 25th — Pres¬ 
ident Colman in the Chair. The subject of 
discussion was the Grape and the best mode 
of preserving the fruit after picking. The Pres¬ 
ident opened the subject and gave his views 
which wc subjoin, thus:—“1st. Let the grapes 
get thoroughly ripe. They will keep much 
longer if thorongly ripe than they will if picked 
too soon. In fact, if you keep the birds off and 
protect the fruit from depredation, it will gener¬ 
ally keep better on the vines than auywhere else. 
I have seen grapes, plump and sweet, hanging 
on the vines till frost came. fid. For gathering 
the grapes, select a dry, clear day, and don’t 
touch them till the dew is fully off. They will 
then be free from all moisture except their own 
juices. 3d. Don’t rub off the bloom more than 
is absolutely necessary. This injury can be 
avoided by handling them by the stems when 
you cut them from the vine. They must not be 
pressed, nor sqcezed, nor handled roughly. 
4th. Cut and pick out carefully all unripe, 
shriveled or decayed berries from the hunch. 
One rotten grape will contaminate the whole, 
and it is best not to allow a single berry that is 
not plump to remain on the cluster. 5th. 
Select, now, a cool, dry room, where the temper¬ 
ature is low and equable. It must be beyond 
frost, and a dry cellar may be best after freezing 
weather commences. Gth. Lay the grapes care¬ 
fully on a layer of dry paper on a shelf or in 
shaBow boxes or crates, if you have them, and 
on the layer of grapes put another layer of 
paper, and on this another layer of grapes. 
Don’t make too many layers, and be careful not 
to press them down.” 
It was claimed that grapes managed in this 
way will keep good till the middle or last of 
February. The grape grcWers here can beat 
this or have done it by three months or more, a3 
waj demonstrated at the June meeting of the 
Western New York Horticultural Society, held 
in this city. 
STRAWBERRY RAISING. 
NEW YORK BERRY MARKET. 
RAsrnEEKiES.— The first fruit of this kind 
which we received this season was a few black : 
ones from New Jersey, just in the height of the 
Strawberry trade, consequently the demand for 
them was small, and they sold low. They also 
came in the piot and quart boxes, a style that is 
never used by the growere of the Antwerp in 
the river counties, and no dealer can get as 
much for them as for the third-quart baskets. 
While speaking of Black Rasperries, permit me 
to say that they are not popular in our market, 
and however much they may be improved they 
are black berrleB still, and the greatest improve¬ 
ment that can he made on them for our market 
will be to change their color. 
Antwerps came in very sparingly at first, and 
a few sold as high as 30 ets. per basket. They 
6 O 0 n came in quite plentifully, and yet retained 
their high prices, averaging about 14 ets. the 
season, which we consider a very high average. 
At the close of the season, when Lawtons came 
in freely, they fell to about 8 ets. per basket. 
Blackberries. — The Blackberry erdp has 
been very good, and they have sold remarkably 
well, with the exception of Tuesdays, when the 
amount received was large, and prices went 
down quite low, but would immediately recover 
the next day, and maintain a good price the 
remainder of the week. The prices will average 
25 ets. per quart when sefit In pint or third 
baskets. The Staten Island Lawtons came in 
very fine, and were sold principally to the Bos¬ 
ton shippers. They will average 15 ets. per pint. 
There is one fact which cannot be concealed, 
and that is that railroad transportation is very 
hard on those bqrries, and injures them more 
than a person would imagine who had never 
seen the two together on arrival. 
I suppose some are anxious to learn about the 
KUtatiunies, but I cannot say much about them, 
as so few came to our market. I saw a few that 
were brought lu by Mr. Williams ; they were 
very tine and sweet, but the greatest advantage 
I can see in them Is that, even if they are no 
better than Lawtons, they ripen more quickly, 
and arc all over before Peaches come In market, 
which is a great consideration to those who 
grow them largely. 
Whortleberries, like all other berries, have 
sold very high. At first they brought $10 per 
bushel, and continued at that price for some 
days, when they came in more freely and sold 
for 18 per bushel, at which price they remained 
for a week, and then gradually fell to $4, when 
they sold very rapidly. They then advanced to 
§5 and ?6, which price tlffcy maintained during 
the season. Oo looking over sales I find they 
have averaged $5.50 per bushel. In calculating 
the average price of fruit persons should ulwaya 
remember that the largest quantities are re¬ 
ceived when It is the lowest, and a few days’ 
sales at low prices will overbalance the sales of 
a week at high prices. 
All kinds of small fruits have Eold very well 
this season. Red Our nr ts have sold remarkably 
high for the quantity in market; they generally 
average from 3 to 4 ets. per pound, but this 
season they brought from 7 to 12 ets., anti some 
even as high as 15 cte. per pound. The demand 
lor them was unusually great, and it wa9 almost 
impossible to supply it, which forced the prices 
up very high. Cherry Currants sold from 10 to 
20 ets. per pound. Gooseberries brought, from 
$G to per bushel. Cherries, like all other 
small fruit, were scarce, although the prospect 
was good In the blossom. The common black 
and red ones, sold from 4 to 8 ets. per pound, 
and the choice varieties from 10 to 20 ets. A few 
extras eold as high as 80 ets. Some very line 
Cherries were sent from Rochester; in fact, 
most of our late Cherries came from there. 
A few remarks about the different kinds of 
fruit may be a guide to some fruitgrowers. We 
will first speak of Strawberries, and show the 
effect on them in our market. Barry recom¬ 
mends Metcalf’s Early on account of its ripen¬ 
ing a few day6 earlier than any other variety; in 
some sections this is a great advantage, and in 
others none at ail. To a grower in the southern 
part of New Jersey, who can get them in market 
before any other part of the State, it Is a great 
consideration, for we then have only the south¬ 
ern berries — but to another grower, in a north¬ 
ern county, it would be no advantage, as they 
would come in market during the height of the 
lower county crop, therefore a later variety is 
more profitable for tht-ru. It is the Eaine ease 
with the Raspberries; the Blackberries injure 
their sale, although not to a very serious extent. 
The Blackberry and Whortleberry sell together 
very haraoniously, but Beaches kill the sale of 
them both. Thus you see it becomes necessary 
for a grower to look well to the variety which 
he intends to cultivate, that It may come in 
market in its most profitable place. 
Now and Then. 
New York, Sept. 20th, 180G. 
ALPLE BUTTER. 
Those farmers who have bearing orchards 
will find It profitable to make a good supply of 
apple batter for family use, though tho tempta¬ 
tion to sell tho fruit at present rates is very 
great. The cider for making it should he ex¬ 
pressed from sweet fruit, when it can he conve¬ 
niently done, though this Is not indispensable. 
Whatever the variety used for making the cider 
may be, it is Important that the fruit should he 
folly ripe, sound and well cleaned before being 
ground. As soon as the cider rims from tho 
press, or before fermentation commences, boil 
it down iu a suitable vessel —a common boiler 
with a copper bottom will do — evaporating 
about half the quantity. While this is doing 
skim off the scum from the liquor, pare and 
core good tart apples and put them into It, fill¬ 
ing tho boiler nearly full. Keep np a steady fire 
abd be careful to stir the mass frequently to 
prevent burning at the sides. When settled 
down somewhat put iu more apples till the ves¬ 
sel is sufficiently full. Cook down to the rcqiured 
consistency—stirring repeatedly till the close of 
the operation. On removing from the firo the 
butter may be placed iu jars or wooden tubs — 
oak ones — and left to cool. It can be seasoned 
with spices, While cooking or afterwards, to 
taste, but. in the latter case It will require to be 
thoroughly stirred for the purpose of incorpo¬ 
rating the Ingredients with the butter. It 
should be stored in a cool place and carefully 
covered so that no vermin may become irn- 
merEcd in it. It is a beautiful appetizer and 
will repay the trouble and expense involved in 
its preparation. 
VARIOUS ORIGINAL RECIPES, &c. 
now to Make Jellies.—I should like to 
have the readers of the Rural try my method 
of tnakiug jellies. It is easier than tlic common 
way, and I find it. so well adapted to all kinds of 
fruit I have no reason to try any other. 
Prepare the fruit and heat it boiling hat. If 
they are dry fruits, Buch as black currants or 
black-caps, add a little water to help start the 
juice. Bour the hot fruit into life jelly-bog, but 
do not squeeze^ it. Drain it, or, at racist, gently 
presB it. This can be clouc by laying the bag iu 
a pan and putting a plate upon it, with some 
light weight. Set one side of the pan upon 
something and pour out. the juice as it runs 
down the lower side. Add one lb. of sugar to 
every pint of juice, or, if maple sugar is used, 
add an ounce more. Simmer gently until done, 
which will be in from fifteen to thirty minutes. 
Remove all scum as It l ists. When dono set it 
off to cool a little, and il the glasses have not 
been used a good deal have them heated in water 
and wiped dry. Do not stir the jelly, but pour 
it carefully into the glasses. At the bottom there 
will he some not quite clear ; put Hull liy itself for 
enriching mince pies. Do not on any account 
touch the line skin that forms on the top of the 
jelly, for as long as that is unbroken, the jelly 
will keep, with only paper tied over the glasses; 
which must, not be (lone until it is eold. 
Whisky Pickles.— One gallon of whisky to 
four gallons of water. Spread a cloth over the 
pickles and pat a board upon it to keep the 
pickles under. Rinse the scum off as it rises. 
Ugh! there, have I violated my temperance 
principles ?—C. B. B. 
Sea lino for Fruit-Bottles, Std.— Equal 
quantities of beeswax, rosin and brick-dust— 
common red brick pulverized; powder the 
rosin, also; then boil all together thoroughly. 
1 use this preparation for tin cans, bottles or 
jugs, and small preserving jars. Warm the wax 
very slightly, cover the entire cork ; If too hot 
it will run inside the jar; the heat from the fruit 
and can is almost sufficient. I fix around the 
cork, or lid, with tny fingers, by dipping them 
into water to prevent sticking. I have never 
lost a jar sealed in this manner. 
To Can Tomatoes Whole.— Take tbick- 
meated tomatoes, ripened enough to be mealy; 
scald and pare, put them in a pan, and pour over 
them boiling water; stand them on tho stove 
until they are scalded and the water comes to a 
boil; have your cans warm; put them in and 
seal securely; when opened, slice and serve with 
seasoning cold. They were delicious this spring, 
iu June, canned iu tin cans In this manner. 
Boor People’s Cake.— One coffee cup of 
light sugar, tho same of sour milk, butter the 
size of an egg, handful of raisins, teaspoonful 
of soda, and nutmeg; flour enough fora suffi¬ 
cient thickness.—M rs. E. M. D., Elmira, Y. Y. 
Xew Advertisements. 
KA BtHHKIS GOOD NEW APPLE SEEDS 
rtu - Address. W. H. MANN, 
Box 100, Normal, McLean Co., Ills. 
/ tKAPJb tINES,-For Lorgc 2 yenr 
\ A wood Layer* from vine# of Demwari*, loan, 
jMraelU, AdlromUc. Aiur20«»tber vurlntieu ahnnp. 
Address, K. WARE SY LVESTER, Lyons, N. Y. 
BIRAPE VINKS-Dy Mall or FlfiroM, 
FROM TUB 
NURSERIES OF PARSONS & CO, 
For Price List. ad<lre»K with Stamp. 
O. F. BROWNING, Flushing, L. I., New York. 
H ardy grape vines.-i oarer for 
the Fait trade IQ(J,(HJ0 Grape Vino* of all the moat 
piT.iUaule varlotlci for planting. Also, STRAWUKUKY 
v»»aj a ..uqii.i » 1UW nil MIC IIIUHl, 
pm lit aide varieties lor planting. Algo, STRAW UKUKY 
PLANTS o( .ill tho improved xorta. Send lor circular. 
lT*at s. J. aLLIS, North Kant, F.rloCo.,Pa. 
♦I UAMWRUH.-1 Tic AUlWCrtuer will commence to 
send out, In* share, of the Mock or till* utiporli Imrdy 
hybrid grape Nov. I»t- Price «r» f plant,; $uo ft do*. 
872-flt Addrcee, JOttN CHARLTON, Uonhentcr, N. Y. 
, Ronhcrtcr, N. Y. 
/XlYlk AAA PUIVARE BfiDK! £.000,- 
AI MMIUU fflio Catawba amt Dabclla Cuuinga. 
Order early, If yon would *ecuro well-ripened wood, cut 
and delivered tala Fall at low rate*. Also, Grape vines 
and Small Fruit*. Send lor Price LUta to 
S?2-2t M, II. LEWIS & CO., Sandusky, Ohio. 
G rape vines at wiiolesalu- 
lona. Urnella, Adrlondae, Ac., Ac., at very low 
prices. Also. Grape wood, Iona, Isruellu, Adlrondac, 
l>lana, Ilurtlord, Concord, Dcduware. Ar.. Ac . of extra 
buns, ilurtlord. Concord, Delaware,Ar>.. Ac..ol extra 
quality. Addle**. RYDER A CO,. 
Glendalo, near Sing sing, N. Y. 
A pple and <keiiky trees— for 
Sale Cheap. — Severn! thousand tlr*t cln*s apple 
tree*, from 8 to 5 year* old. Also, a few thousand I and 
2 year Cherry lre, u,u K oinit vurleWen first cliua Standard 
nnd Dwarf Pear*. Lcudiug variete, will he takeu la 
exchange for part U proffered. Address, 
EDWARD TATNAI.L, 
Wawasot Nurseries, Wilmington,Del. 
J OHN S. COLLINS’ DESCRIPTIVE 
fund Priced Catalogue has been delayed. Ilu now has 
thousand* ot them and wishes every body to have one. 
They contain description tuul price ol the newest and 
bent varletle* of strawberries. Philadelphia, Doolittle nnd 
other Kaspberrlen, Wilson Early and Rlttatlnu v Black¬ 
berries, &<•., and oth.er Information worth knowing. Send 
and get one. Muormtowtt, N. 3. 
jjllLBOHS FLOWER ROOTS 
FOR IF .A. ILL OF 1866. 
Our annual Importation of Dn*ch Rnltis, direct from 
the beet growe * in Holland him arrived In tine order,and 
we arc prepared to till order* for 
Hayacintks, Tulips, Crocus 
and other bulbs, also choice varieties of CHINESE 
P/KONIJfti. Price* furnished on application. Small 
dnantulc* forwarded by mall, prepaid, at rutalocae 
price*. KLLWANUKU Jfe HARRY, 
October 1st, lSefl. Rochester, N. Y. 
M e JUNO LEY & POLLOCK, No. 17 Buffalo 
St., Rochester, *«lI Parker 1 * t-rult Gatherer! also, 
L. M. Chase, at Palmyra, and Pease & Buell ut Batavia. 
£ ST-Set! cut In August number# of Rural. L3JMt 
T O N A AND ISRAKLLA 
GILAJPE VT3XTB9. 
Choice, strong, one. and two yenr old vinca, are offered 
hy us for till* fall* naif., singly or by the thousand. Our 
Vines arc grown by munral heat, without stimulant*, In 
border*, nnd wPU ample room for root*, arc well ripened 
and hardy, and specially adapted for tho Vineyard or 
Garden. AJI Order* promptly filled, and packing dome 
with extra care. Wc also supply the best leading \aile- 
tte» of vine*, and the be*c oi Iona wood at lowest cash 
price*. Address MOO UK & RICHARDSON, 
BT 0 - 8 teo Nurserymen,Geneva, N. Y. 
P It O S T A CO,, 
Genesee Valley Nurseries* 
ROCHESTER, 1ST. Y. 
Fruit & Ornamental Trees, State, Vines, 
EvKitdft kick's, Ac,, for the Autumn of IStie. We Invite 
the. attention of all thoae wishing to purohnse. In large or 
small quantities, to Obr OYtetlMvo and well grown stock, 
which wc oiler to the trade this fall, 
Our Steels of Pears ai Apples 
Are anequalud la the United Stales. Send for our sev«- 
l-til Calalogiies, Which give full description* In each de¬ 
partment. Enclose id coma in stamp* for tan »«t, or 8 
cords for oiie.li. 
No. 1 and 2. Descriptive Catalogue* of Fruit, Orna¬ 
mental Tree*, Shrubs,Rota!#, Ac. 
No. 3. Gsoerv-bnumr and Bedding Plant*, Dahlia*, Ac. 
No. 4. Wholesale or Trade List. 
No. 0 and 0. Bulb*, Flower Seed*, Ac. 
Address CUONT A CO., Rochester, N. Y. 
LI R L I T AND 
ORNAMENTAL TREES, 
ORAP]ES VIDJES, cfcC^, 
At lowest wholesale rate*. Including 
PKAim, Standard and Dwarf. 
Apvlk*. “ “ 
CUKKBIK*. “ " " 
Plums, Pit AcrtK«, APiuooTS and Nectarines. 
A splendid lotol Iona, Iukakllji and AdibonDaO 
VIKTES, 
Very healthy, Rtrong and well-rooted. Fine plants of 
Dklawauk, IUaka, Cii.ni.okp, Hahiford Prolific,. 
CBBVKTtNo, Allen’* Ilvnuni*, nnd other Grape*. 
EXOLlsri trUUSBUERlUKS, Downinu*’ Muuucjuuk* 
and all the 
SMtALL FRUITS, ROSES. EVERGREENS, 
SEEDLINGS, Ac., Arc. 
All of tlnest, quality ami grown npon ntrnnf/, heart/, well 
drained anil. We Invite correspondence or the pertonal 
examination of all purchaser*. 
L 2 T Send stamp wr Price List. 
mtONMM, GRAVE* A 81X0VER, 
1 B68-6t Washington bt. Nurseries, Geneva, K. Y. 
I-:- 
B loomington nibserv.- 
llith Year. S large tlri-enhon*,:*; ’<175 acre* Fruit, 
Ornamental and Nursery Stock adapted to the West, a 
very complete assortment— Including 
lO.UOO sdiierwn Crab,3 and 1 year*. 
100,000 Pear; 13,000 h/irdy Cherry. 
I nutty OO Grape*-— largely Concord, Catawba, Clinton, 
Delaware, Hartford, Ives, Iona, Rogers' Hybrids, of 
' Which Ko. i by ta« 1.000, 
I 800.000 Applo n«l lick*, 1 and 2 year. 
100,000Quince, Pear, Oheriy. and Other stock*. 
10,000 Kitulmrb or 11 Wine PI ml." 
1.000,000 (Knee, *3 p 1,000 ; *»0 V 100,000. 
. 20.000 Rose*, all clussi *, oh I and new kind*. 
20,000 Tulips. H v-aelntho, Lilies, Crycus, and other hardy 
Ilul7u.,ft)r Full Planting. 
• a l-o. large and small Urnamontal Tree*,Shrub*, hver- 
- " r whojebaio and Retail Catalogue* sent for one red 
Stamp each. F. K, PIHihNtX, 
’ 803 -iit Bloomington Nursery McLean'Co., Ill 
A strawberry grower writes the Ottawa 
Republican concerning his success in the culture 
of this fruit. In April, I 860 , he planted an acre 
of Wilson’s Albany Seedling on bottom land on 
which com had been grown for twenty years. It 
was plowed and harrowed once and no manure 
applied. The plants were set in rows, ’ive feet 
apart, and two feet distant in the rows. Lines 
of dwarf pears and York cabbages were culti¬ 
vated between the plants. The stra wherry 
plants commenced fruiting on the 5th of June 
last and continued till the 30th, when the berry 
business was “played out.” The result was the 
sale of 108 bushels from the acre of ground, 
besides what was consumed by the family, lor 
an aggregate of $731.20. Paid lor picking $60.13, 
leaving as the net proceeds of the acre $003.08. 
On the approach of winter the plants were 
lightly covered with oat straw.- After deducting 
liberally for the cost of plants and setting them 
out, and other incidentals, this result would 
seem to indicate a very handsome profit on the 
investment. 
PEARS — CRACKING OF THE FRUIT. 
At a lata discussion before the American 
Institute Farmers’ Club, the subject of pear- 
crackiDg was up for examination. Those ac¬ 
quainted with j>ear culture will probably have 
noticed that the fruit when partly matured on 
pear trees cracks open and becomes worthless. 
The cause of this has puzzled poraologists for a 
long time, but the solution of the question ine 
not been satisfactorily reached. Daring the 
discussion referred to some imputed the crack¬ 
ing to an absenso of sufficient clay in the soil. 
This was met by the fact that fruit on trees 
planted in stiff, clay soil was badly cracked, even 
the present year. Others assumed that the soil 
was not sufficiently manured to afford the prop¬ 
er nutriment to the maturing fruit, but this hy¬ 
pothesis shared the fate of the clay one by proofs 
equally conclusive. A third supposition found 
more favor, to wit: tho action of a microscopic 
insect which produced minute perforations in 
the skin of the pear, causing a rupture in it 
Elderberry Pie. — Take two parts elderbcr- ai-''. lurg- auJ mi.uii Ornamental Tree*,surat*, Ever- 
nos and one- part sotir apples; add live tabic- ~'\viiu'ir.;,in and Retail Catalogue* sent for one red 
spoons of water, three of sugar, one of butter, Bloomington Nursery'McLenu'ro., in 
one of Hour, and coriander to suit tho taste. - — -— 
Or, to make a pie entire of elderberries, udd 'hi?gJra iuui\-wiics^tii i rai)V«. New iiuKcrfbiTvo 
three tablespoons of good vinegar, two of BtreaLjiow 1 Yd?lc! RUG?UI:ilI? * W7. E ‘ 
water, three of sugar, one of butter, oue ot 
flour, and coriander. 
Dry the elderberries for winter use, and cook 
them one-haii' hour in just sufficient water to 
cover them; aud make by either of the recipes, 
by leaving out the water. 
Brown Bread. —Take one quart of good rich 
buttermilk; one egg, well beaten; one heaping 
teaspoonful of sodit; two of molasses; a little 
salt. Sift the flour and stir in a sufficient quan¬ 
tity to make a thick batter; turn it all Into one 
tin and bake onq-half hour in a moderately 
heated oven. Keep it moist until cold, and you 
have a good loaf for dyspeptics who cannot eat 
warm bread.— Lizzie, Carmel , Ind. 
Che ad Sealing Wax.—T he following is my 
recipe for making sealing wax for cans, jars or 
bottles:—One pound of rosin and four ounces of 
lard melted together —any color may beadded, 
but does not make it better.■^Y okick. 
U TICA I’NION NTJ USURIES, 
tnricA, nr. y. 
I have mi immense stock of choice .V.l il YK ORA PE 
ViyE.S, Including all the new and. valuable varieties. 
Ai*® a flue -too; W Cv kjiams, Gooskbkukiks, Rasp* 
liKKiux*. Btf.awubiski r.v, Send two three cenS 
stamps lor Descriptive UataloRiic, now ready. 
SC5 _ JOHN BUST. Agent . 
/ ( 4>t LD, BUCK WITH Ac CO., Off er for 
it sale. lor the fall ol ld®La most comuieto sloes ot 
FRUIT AND ORNAMENTAL TREES, SHRUBS, 
Plants, Vink*. Bcmhii:* Booth. Hjkpoiwo Plants, 
&c., *c. wo would Invite particular attention to our 
spleudi l stock ol ROSES, on their own roou, mostly 
llsbrlrl Fcpetuals, consisting of over 20(1 different varn 
ettes of nil mv «d sort* nan IIIWV urwoiv h, recently 
Imported Rom France, which wo offer tn larae or small 
quantities, to suit jitirehuser*. It give* ub yreat pleasure 
to say ibut all our >1 nek i* remarkably well yrown, a tact 
tliai purchaser* will duly nppivcUr.c. Piompt and eare- 
lul attention irlvau lo all orders, and par knur done la 
the most Cardiff and !horouj:h mauner. More Mill par¬ 
ticulars will he tound In our CatuloRiie*. which we 
should hr pleased to send cm umillqathin. Naa.l aud 2* 
Fruit and Ornamental; No- 3, Wholesale. 
GOULD. BECKWITH * CO., 
870 tf Monroe Co. Num-rres, Rochester, N. Y. 
tiTU.WVUEAUY PLANTS-Vin-iou* Kinds— 
O See advert sement In the Rural, Aug. 21t.h, page 274. 
Manual of Grape Culture, free. J. II. FOSTER. Jb., 
Box tiOO, West Newton, Fa. S09-5t 
