exhibition were disposed of to the highest 
bidders. 
The Vineyards. 
From the deck of the steamer a fine panoramic 
view of the vineyards on Crooked Lake may be 
obtained. From Hamrnondsport, at the head of 
the lake, down the west shore for some miles, 
until you arrive opposite Bluff Point, the slopes 
and hills are already vine-clad, or in course of 
preparation for planting. The bulk of the vines 
have not yet come into bearing. Terracing is 
resorted to only where the elope is so 6 teep as 
to preclude other cultivation. At frequent in¬ 
tervals deep ravines break down the slopes from 
the plateau above, affording excellent natural 
drainage, and capacious courses for the snrface 
water. Well set vineyards in this locality will 
sell for seven hundred to one thousand dollars 
per acre. From the head of the hike up the 
west side of Pleasant Valley the vineyards ex¬ 
tend a distance of three or four miles. On these 
slopes the oldest vineyards of the region are 
situated, and a little more than a mile from the 
village the wine house and cellars of the Pleasant 
Valley Wine Company are located. 
The vines are trained chiefly on trellises, 
and the Catawba thus far is rnOBt extensively 
planted. With increased production of grapeB 
in this Valley, prices have also advanced y early. 
Once they wero sold from four to six cents per 
pound, now they are worth from twenty to 
thirty. The original purpose of the Wine Com¬ 
pany In organizing and building its cellars was 
to furnish a market for the fruit when the de¬ 
mand for table nse should he supplied. But thus 
far that demand has been greater than the sup 
ply, and the Company has even been compelled 
to buy grapes in Ohio to fill their casks with 
wine. 
At the packing house in the vineyard of 
Messrs. Wilj.ard «fc Burgess, we witnessed the 
operation of putting np the grapes for market. 
The frnlt Is first picked into open boxes or 
crates, of convenient size and shape, and con¬ 
veyed to the packing room. If it is designed 
for Immediate shipment, exposure to the sun 
for five or six hours in the boxes. Is considered 
necessary 5 hut if otherwise. 
vor very strong. This aroma to some is very 
disagreeable. It seems to be mostly on the sur¬ 
face of the wine, and soon disappears if left 
standing in a glass. As the wines grow older, 
and the fruit is fully matured, this flavor is 
much less. The sparkling Delaware was pro¬ 
nounced by competent judges to be a perfect 
wine. No grape surpasses this for u rich wine, 
and old, still Delaware will probably be the 
highest point to be reached. It requires one- 
third less quantity of sirup thau the Catawba, 
in manufacturing the still wine into the spark¬ 
ling, to make it pleasant to the taste. 
A Frost. 
On Thursday night, Oct. 4th, a very severe 
frost visited the country. In Pleasant Valley 
the mercury fell to 37°. Earth and water were 
frozen, and the next day when the bright Indian 
Summer sunshine glowed on the hills, the vine¬ 
yards that were green the day before looked as 
If a blast of tire had passed over them. But 
down the lake, opposite the broadest expanse of 
water, some sheltered nooks escaped, and the 
vines remained green. This freeze was unex¬ 
ampled in the history of grape-growing on 
Crooked Lake, and aside from the temporary 
loss, should be no discouragement to the grape 
growers. From ordinary early and lain frosts 
the locality is exempt without a doubt, and such 
a degree ot cold, at the same season, ia not 
likely to occur again in a dozen years. 
may be raked off and peas, salad, onions and 
other vegetables needed early in the season may 
be sown without delay and with little labor. 
Clean out the berry and currant borders, and 
trim the bushes lightly. If winter protection 
is needed bend them to the ground and cover 
with soil; otherwise tie them Urmly to the stakes 
that all danger of breaking from high winds or 
heavy, damp 6 nows may be avoided. Cover the 
borders with coarse manure; it will greatly in¬ 
vigorate the bushes. 
If possible, give the whole garden a neat, 
well-earcd-for appearance—just as you would 
like to see it in the spring. You will then bo 
pretty sure to have a good garden next year, 
which is a luxury and an economy that no far¬ 
mer can afford to forego. 
New Advertisements. 
T A R T I N G O P 
THE 
AMEHTn a tvt 
TEA COMPANY. 
A TEIP TO CROOKED LAKE. 
The llnnimondsport Fnlr. 
The Seventh Annual Fair of the Pleasant 
Valley Fruit Growers’ Association, held at nam- 
mondsport, Steuben Co., on the second, third 
and fourth of the present October, was the oc¬ 
casion of a numerous gathering of those inter¬ 
ested io the growth of the Vine. The celebrity 
of this locality, which, with its three thousand 
acres of successful vineyards, has demonstrated 
the adaptability of the shores of the lakes situ¬ 
ated in Western and Central New York to 
extensive vine growing, drew visitors to the 
Fair from points as distant as New York city on 
one side, and St. Louis on the other. The Fair 
itself, however, was hardly the chief object of 
attraction; the vineyards, and wine cellars, the 
soil and exposure, the training of the vine and 
the gathering of the fruit—everything connected 
with the great branch of culture which has 
sprung up so recently and grown so rapidly 
along the shores of Crooked Lake—were points, 
at least, of equal interest. 
The little village was thronged with people, 
the solitary hotel jammed and overflowed, but 
the unbounded hospitality of the citizens was 
equal to the emergency, and the pleasantest 
recollections of the occasion In the memories 
of the guests will be those of their generous 
entertainment. 
The Fair was held in a commodious tent, 
pitched on pleasant grounds, and well adapted 
to the display of Its contents. Grapes were the 
leading fruit, and wc have never seen any show 
of them that approached this in variety and per¬ 
fection. There were two hundred and seventy- 
five plates of grapes on the tables, comprising 
upwards of sixty varieties /One exhibitor, Mr. 
Cronk of Pena Yan, had fifty-five varieties io 
his collection. The interest, however, of the 
spectators centered in half a dozen of the lead¬ 
ing kinds. The Delawares, Catawbaa, Isabellas, 
Concords and Dianas were the most prominent, 
and the very sight of heaped plates of ripe 
specimens was refreshing. Dr. Bailey exhib¬ 
ited a plate of the Adiroudac; there were also 
specimens of the Iona and iBraella. Col. Swift 
of St. Louis, showed some Concords grown at 
that place, which, when compared with those 
produced on Crooked Lake, strengthened the 
belief that this variety improves when taken 
south-west Among grape growers at Ham- 
mondsport the Concord has not a high reputa¬ 
tion. Dr. F. B. Seelye of Vine Valley, Canan¬ 
daigua Lake, exhibited one plate of Isabellas 
that were picked at his place on the 4th of Sept. 
They were well colored, and although not dead 
ripe, yet their very advanced condition at that 
time shows that the locality of Canandaigua 
Lake Is very favorable to the early maturity of 
the grape. Another plate from the same place, 
picked on the 30th of September, was well 
ripened. There were live new seedlings exhib¬ 
ited, but tbe Committee did not deem any of 
them of much value. 
One of the great questions to be solved by 
comparison, at the Fair, was which grape is best 
for an unfavorable season like this, when the 
fruit will hardly ripen. In this triul the Dela¬ 
ware comes out far ahead. It could be sent to 
market hist month, before there was any danger 
of a frost banning it. At present the balk of 
the Isabellas and Catawbas are not lit to pick. 
In the 8 aeharometer tests which were made, 
it will be 6 een that the must of no other grape 
approached that of the Delaware in sweetness. 
These tests were made with the ripest specimens 
that could be produced, and the results are aB 
as follows:—Ilammondsport grapes.- Catawba, 
£4>j'; Isabella, 75"; Concord, 70°; Diana, 81°; 
Delaware, OS'. Some Delawares grown on Sen¬ 
eca Lake gave also 93". The Isabellas picked in 
Vine Valley by Dr. Seelye, Sept. 20th, gave 70°. 
The Concords brought from St. Louis by Col. 
Swift gave 7G : . Some Concords from Cayuga 
Lake, presented by Dr. Thompson, gave 70 ; 
Allen’s Hybrid gave S3". There was not juice 
enough in the specimens of Iona to work the 
instrument alone. It was, therefore, mixed 
with the Catawba juice and it raised thu latter 
two degrees. The specimens of Adirondaea 
shown by Dr. I. W. Bailey, Plattsburg, gave 
only Go , The Catawbas and Isabellas were not 
fully ripe. It is the most backward season that 
the grape growers of Pleasant Valley have ever 
experienced. The bulk of the crop, at the time 
of the Fair, was not sufficiently ripened for 
either the market or for wine. But the Dela¬ 
wares were gone. 
The other fruits grown in Pleasant Valley 
were well represented by specimens at the Fair. 
There were one hundred and seventy plates 
of apples, thirty-six of pears, some peaches, 
quinces, and plums. The fruit was of very fine 
quality. There was also a large display of can¬ 
ned fruits, jellies, jams and pickles. 
The ladies obtained great credit for their dis¬ 
play of flowers. It was unexpectedly large. 
There were two premium designs — one Fruit 
and the other Floral —exhibited by Mrs. H. D. 
Rose of Hammoudsport, which were particu¬ 
larly attractive and prominent features. Mrs. 
D. Rose of the same place, had the finest general 
collection. A large and tastily arranged bouquet 
of everlasting flowers was shown by Miss Frank 
Ainsworth of Prattshurg. Mr. C. W. Idell 
of New York city, also exhibited several bril¬ 
liant bouquets of this class of flowers, for which, 
at the close of the Fair, there was a sharp com¬ 
petition by the ladies. 
Wines and brandies from the cellars of the 
Pleasant Valley Wine Company were tested by 
the numerous Committee with great satisfiietion 
and considerable hilarity. 
Fine weather, though somewhat cool, contin¬ 
ued throughout the three days of the Fair. It 
closed with an auction, at which the grapes on 
Tbo proprietors became fully convinced, severe! years 
ago, that tbe consumers of Tea and Coffee were paying 
too many and too large proflts on theso articles of every 
day consumption, and therefore organized Tan Orea/i' 
American Tka Company, to do away, as far as possible, 
with these enormous drains upon tbo Consumers, and to- 
supply them with theso necessaries at the smallest possi¬ 
ble price. 
To give our readers an idea of the profits which have 
been made In the Tea trade, wo will start with the Amer¬ 
ican bouses, leaving ont of the account entirely the pro¬ 
fits of the Chinese factors. 
1st. The American House In China or Japan makes 
large profits on their sales or shipments—and some of the 
richest retired merchants in thlscountry have made their 
Immense fortunes through their houses In China. 
2d. The Banker makes large proflts upon the foreign 
exchange usod In the purchase of Tea*. 
Sd. Tbe Importer makes a profit, ol 80 to 50 per cent, in 
many cases. 
1th. On Its arrival hero It Is sold by the cargo, and the 
Par chaser sells It to the Speculator In Invoice* ofl,000 to 
2,000 packages, at an average profit of about 10 per cent. 
5ih The Speculator sells It to the Wholesale Tea Dealer 
in linos at a profit ol 10 to 15 per ceut. 
OtU The Wholesale Toa Dealer Bells It to the Wholesale 
Grocer In lots to suit his trade, at a profit ol about 10 
per cent. 
1th. The Wholesale Grocer sells It to the Retail Dealer 
at u profit of 15 to 25 per cent. 
8th. The Retailor sells It to the consumer for all the 
profit he can get, 
When you have added to tbcao eight profits as many 
brokerages, cartages, storages, cooperages, and waste, 
and add the original cost of the tea, It will he precclved 
What tbe consumer baa to pay. And now we propose to 
show why wo can sell so very much lower than other 
dealers. 
We propose to do away with all these various profits 
aud brokerages, cartages, storugea, cooperages, and 
waste, with the exception of a small commission paid for 
purchasing to our correspondents In China and Japan, 
one cartage, and a small profit to ourselves — which, on 
our large sales, will amply pay us. 
Bal tics getting their Teas from tw may confidently rely 
upon getting them pure and lresh, as they come direct 
Iroin the CuBtorn House stores to our warehouses. 
Horticultural Notes and Queries 
open ground. r l he udvantage apparent over growing 
in pots Is a natural and uncrampr.d state of the roots, 
and that over tho ordinary bedding system tho trans¬ 
ference of Ihu plant, to the open ground with its roots 
undisturbed in lire position and soil whero it has been 
growing. Great facility of handling la also acquired. 
The propagating boxen are about twenty itiche* wide 
by twenty-lom iu length, of half inch hoard*. The 
sides arc nailed on not etrongly— and tho interior la 
divided Into transverse spaces, from nn Inch and a 
half to three inches In width, by thin strips of wood, 
In each of these divisions nix vines aro started, and 
when the proper Unto arrives, tho boxes arc taken to 
the open ground, tho ride* removed, and each row of 
vino* taken out ut once and imbedded in ilia soil 
wilhout. disturbance or the root*. It la certainly a 
very convenient and efficient, system, but,Mr. Periiy’* 
right to a patent therefor ha* been called in question 
by some who aver that tho same method, substanti¬ 
ally, has long been In use for tram,(erring vegetables, 
grown in hot heds, to the open ground. 
White Gains* v*. Btrawekhimzs. — “ Knquiror” 
say* tho white grub* are destroying hie strawberry 
plunts, and asks for a remedy. The only effectual 
one we know of 1* to dig them out where their pres¬ 
ence i» made known by their labor*. Corn grower* 
have long and anxiously sought a protection against 
the depredation* of the same clmse of enemies. What 
would avail In one case would probably in tho other. 
Who can give ns a remedy ? 
grapes are 
placed in a perfectly close room for twenty-four 
hours, during which time moisture is given 
ofl - from them. The temperature of the room 
should be cool. Before shipping they are ex¬ 
posed to ft free circulation of air for two or three 
days, then packed in the shipping boxes, and 
left forty-eight hours to settle before nailing on 
the covers. It requires considerable skill and 
practice to pack properly; the fruit should run 
even, and he pressed just enough by the cover 
to prevent shaking in the box. Tbe boxes are 
made of very thin wood nailed together, and arc 
an oblong square in shape. They are weighed 
with the fruit and sold at the same price per 
pound, and in this way more than cost is fre¬ 
quently received for them. They are packed in 
crates when sent to market. 
Tho Wine Cellar. 
The process of making sparkling wine, of 
which the Pleasant Valley Wine Co. are putting 
up a large stock, is very interesting aud new to 
most American vintners. Only the best jalee is 
used for this purpose. It is treated as a still 
wine until nearly one year old, when it is taken 
in hand to manufacture into champagne. It is 
brought from the cellar to an upper room, a 
little sugar added to it and placed in cask. 
The temperature of this apartment is kept at 
about SO". From this cask it is drawn into 
bottles, which are corked, wired, and corded on 
their sides in the same room. The high temper¬ 
ature, and the Bugar which was added, excites 
fermentation and the wine in the bottles becomes 
charged with gas. After the fermentation has 
proceeded so lar that the bottles begin to burst, 
they are removed to tbe deep cellar, where the 
coolness checks the fermentation again. There 
they are also corded on their sides, the same one 
up as when above, lest the sediment which the 
wine deposits should chance to come into the 
air bubble which i 6 on the upper side, and dry on 
to the glass. In this state the wine may remain 
for an indefinite time, and age improves it. 
The next process is the finishing oil', which Is 
not gone through with in quantities much ahead 
of orders. The first step is to place the bottles 
in racks, which support them with the necks 
downward. Each bottle is shaken and turned 
twice a day for five or six weeks, in such a way 
a 6 to give the wine in it a rotary motion, which 
results, at last, in depositing the sediment on 
the cork. The racks, with the bottles in them, 
are then hoisted to the* room above, the wire 
loosened, the cork permitted to fly out, and the 
sediment and Some of the contents of tbe bottle 
escape. Simp, composed of the purest sugar 
dissolved in the best wine, is next added to the 
contents of the bottle, another cork is driven in 
and wired down, labels and tin foil put on, and 
the Champagne is ready for market. Some 
age, however, improves it. The operations 
of corking, wiring down and injecting the 
sirup are all done by machinery in a very 
rapid manner. All the machinery together with 
the bottles and corks are imported. It was 
stated that each bottle of sparkling wine when 
finished had been handled at least two hundred 
times. Not more than five per cent, are lost by 
bursting. The sirup which is added to the wine 
changes its taste greatly; the quantity used 
depends on the acidity of the wine. 
The still wines are stored in casks ranging in 
capacity from six to nineteen hundred gallons, 
in a cellar deep enough to maintain an equable 
temperature, 
Tlic sparkling wines are mostly made from the 
Catawba, because that grape is the only good one 
for that purpose that is yet plentiful. They 
have, however, some quantities of other brands. 
One, a mixture of four varieties, viz: Catawba 
Isabella, Diaua and Delaware, comes nearer, 
perhaps, to French Champagne than any other 
manufactured in this country. The sparkling 
Diana is very rich, hut has its peculiar foxy fia- 
MANURING TREES, 
The engraving here given Illustrate* admira¬ 
bly the folly of the common, mode of manuring 
fruit trees iu tbe autumn. As the nutriment 
must all enter tbe roots at their extremities, 
the proper place for applying it should be as 
near those extremities as possible, namely, 
at some distance from tbo trunk. A mass of 
inunure close to tbe collar of tbe tree forms a 
harboring place for insects through the winter. 
A mound of earth would be beneficial in pre¬ 
venting young trees from being swayed about by 
the winter winds. 
Buas Katino the A.htej:*,— (“ E.,” Seneca Co., N. 
Y.) There 1* nothing better,'perhaps, to keepoff the 
striped encumber bug than kerosene dilated with 
water. Mix thoroughly and apply sparingly. A 
little too much oil will injure the plants. Dusting 
with dry, fresh lime is excellent. 
The Company have selected the following kinds from 
their Stock, which they recommend to meet tne wants 
ot Clubs. They are sold at Cargo Prices, the same as 
the Company sell them In New York, as the list Of prices 
Will show. 
All goods sold aro warranted to give satisfaction. 
Winter Protection.-(W. T. B., Mich.) Your 
plants may be easily protected through the winter by 
tying them up in straw or evergreen boughs. 
--- 
Strawberry Bed*. — Theso should be carefully 
cleaned of weeds and mulched for winter protection. 
Grape Vines may be pruned as soon as the leaves 
FRUITS, &c., IN NEW YORK MARKET 
The following are the prices of Fruits, Veget¬ 
ables, &c., in the New York market, for the 
week ending October JSth: 
Beans and Peas. —The market is more ac¬ 
tive and firmer, although prices at present are 
very irregular. 
Beans—Kidneys, new, >> hush.$ a 50® 8 00 
Beaus—Marrows, now, V biAh. a 25® a no 
Beuu*-Mediums, new, P bush. 2 50® 2 15 
Reims-Mixca Parcels, F bush. l 90® 2 oo 
Teas—Canada, F bush.. 1 20® l 80 
Vegetables. — Potatoes have been in good 
demand the past week, but without improve¬ 
ment in prices. 
Peach Blows, V bbl.,...,. 2 25® 2 50 
Mercers, bbl. .$ 2 50® 2 15 
Jackson White. I* bbl. 1 50® 1 75 
Ruck Eyes, W bbl. 1 50® 1 75 
Dylcitinurm, p bbl..... 1 50® 1 75 
Clilllun Red* bul. I 50® 1 75 
Sweet Potatoes, P bbl. 2 50® a 50 
Oulons, Bed, ft bbl. 1 78® 2 oo 
White OtilOtiH, Flflii..,.... 2 85® 2 73 
Turnip*, Russia, «t bob. .. 2 50® 3 00 
Tomatoes, V basket.. 62 ® b7 
Long Island Oacumbeis, $ ioo. no® — 
Green Corn.fi too. 1 25® l no 
Cabbages, new, ;t> mo. 4 oo® o 00 
Marrow femlHHh, ft bbl.... 1 00® 1 25 
Citron, v obi... 76® X 00 
Pumpkins, ft 100. . 7 00®10 00 
Fruits.—C holee apples are scarcer aud high¬ 
er, the demand being principally for shipping 
qualities. Grapes are more plenty and easier. 
Apples, mixed, P bbl. .$ i 00® -I 50 
Apples, Hall Pippins, F bbl. i 50® 5 00 
Apples, Greenings, P bbl. 3 00® I 00 
Pears, Virgalluu, p hid. 13 00®70 00 
Pears, Duchess dc Apgoleme m bbl,. 15 Cfl®20 0o 
Pears, Seeklc, V bbl. IS 0<)®2O 00 
’cars, . 
Peaches, Delaware. P basket. i oo® 5 oo 
Water Melons, fixoo. 10 Often oo 
Musk Melon*, p bbl. 50® 2 00 
Isabella Grapes, V !t«. In® 15 
Grapes, Concord, V n>... 12 ® is 
Delaware Grapes, o. 20® 25 
Quinces,*• 100..... 2 00® 8 50 
Dried Frl its.—D ried fruits are in better de¬ 
mand. Southern apples are firmer, and Western 
are held above our quotations. 
Dried Apples, New State & Ohio p R, iqk® uy. 
Apples, Southern, p lb. 10® n 
Peaches, New Southern, ¥ it. 25® 80 
Peaches, impeded, halves, S? tb. is® 2 'i 
Peaches, unpeeled, quarters, ft tt. 13® n 
Cherries, pitted, 4H 16 . —® — 
Blackberries, '(< 16 ... 27® 28 
Raspberries, ft 16 . —® — 
Plums, ft J6. —® — 
YOUNG HYSON,80c.,00c., *1, *1,10 best $1,25 ft 16 . 
GREEN TEAS, 80c., 00c„ *1, 21,10, best f 1,25 ft ts. 
MIXED, 70c„ 80c., 00c., bust *1 ft 16 . 
JAPAN, $1, *1,10, best 91,26 ft 16. 
OOLONO, 70c., 80c., 00c., beat $1 a>. 
IMPERIAL and HYSON, best $1,25 ft 16 . 
ENGLISH BREAKFAST, 8Cc„ 90c., «t, $1,10. best $1,20 
ft 16. 
GUNPOWDER $1,25; best, $1,50. 
Quince Preserves.— Pare your quinces and 
cut them into quarters. Put them on to boil in 
sufficient water to keep them whole; Let them 
cook until you can easily pierce them with a 
straw; then take them out of the water, and to 
one pound of quince put one pound of white 
sugar. Let them stand with the sugar on them 
over night, and the next day you will find they 
have made their own sirup, which will he as 
light and clear as amber. Now put thorn on the 
fire iti your preserving kettle and cook for ten 
or fifteen minutes. Quinces cooked in this way 
retain their flavor, have a beautiful, light color, 
and never grow hard. You can use the water 
they were cooked iu, and all your good parings, 
for the jelly, which you can make by boiling the 
quinces, parings, etc., down until the water is 
quite rich. Then to a pint of juice put a pound 
of white sugar, and boil until it jellies, which 
will be in about twenty minutes. 
Marquette, Lakh Superior, Mien,, > 
October 1, lSOti. j 
Great American Tka Co., 81 and 39 Veaey Et., N. Y.: 
Gents:—H erewith I send you our second order for teas. 
Tim first lot came iu good order, giving entire sutisfac 
tlon, with only one exception. 
Receive my thanks for the complimentary package sent 
With tiro other lot. 
Send by American Express, with orders to collect ou 
delivery. Respectfully yours, 
8. G. COLE, 
Marquette, L. 8., Mich. 
1 n,8. Young Hyson,bent, J. A. Anderson,at $t 25 ,.$0 CO 
» do do M.Splan.at l 23,, 0 85 
8 do do A. A. Colo,.at 125..10 10 
5 do do A. PollnSler.at 1 25.. 6 25 
8 do do Mrs. H. Wilks,..at 1 83..10 CO 
5 do do C. Morrison.at 183.. 0 25 
5 do do A. Steele . at 126.. 6 25 
io do do K, J’rslzer.at l 8>, ,12 so 
4 do do B. Monroe.at l 85 .. 5 00 
7 do Imperial, best,.Wui. Shea.at 1 25.. 8 75 
10 <10 do .G. Hodgskln*,..at 1 25..50 00 
4 do do l.\ V. Ray,.at 1 25, ,5 00 
4 do do E. F. Eddy,.ut 1 25 .. 5 00 
8 do do .G. B. While.ut 1 25..10 00 
8 do do A. King.at 1 23.. 10 OO 
0 do do 1>. Rrfttoil.at 1 23.. 7 50 
8 do do J. Freeman,_at 1 25..10 00 
10 do do ...... J. Carney.at 1 25..18 50 
20 do do Wm. Uuckl«y,.,iit 1 35 ..85 00 
0 do do I. Rivers,.at ! 25.. 7 50 
5 do do H. Rivers,.at 1 23. r l! >5 
0 do do S. C. hmltli.at 1 25.. 7 tO 
10 do do M. Lemuel.at 1 25., 18 50 
10 do Gunpowder, best, ..II. Huff.at, 1 25.. 18 30 
8 do do . ,.M.LongMni*,.,..iit 185.10(0 
■Ido do Ifcniy,. ...ut 1 25.. 3 00 
lido do ...J. Anthony.at 123.. 7 CO 
6 do do ...J.S. Evans.at 1 25, 7 50 
4 do do ...P. Kelley.at 1 85.. 5 00 
4 do do ...J. Cabot*.at 183.. 5 00 
H do do 0. Eddy at l 23.. 7 50 
5 do do .,..1,8. Brown,,...at 1 23.. 0 35 
10 do do . ,P. DunlVau,.at 1 23..12 50 
5 do do ...C.Herllek.ut 183.. 0 25 
10 do do ...L. A. Hull,. at l 95..U 50 
8 do do ...8. Mnndy.at 1*25..10 00 
5 do Japan, best, at 1 25,, 0 85 
5 do Imperial, do do .. 0 83 A. G. Benedict,.,. .12 CO 
i! do do do do .. 7 50 
0 do Japan, do do .. ^ bo Mr*. H. P. Dean,...15 OO 
2 do do do do .. 2 59 
8 do imperial, do do .. 2 50 Mrs. McCombs,,... 5 00 
2 do Japan, do do .. 2 50 
2 do Gunpowder, do .. 8 30 J.Odotte,. 5 OO 
5 do do do do .. d 85 
5 do Y. Hyson, do do .. fi 85 ,J. IV. Cowles,.17 50 
0 do Oolong, do 1 CO.. 0 to 
(I do imperial, do 1 75.. 7 V) Mrs. Oncll.13 50 
(i do Oolong, do 1 0o., 0 to 
fi do Gunpowder, 1 85.. 7 .70 II. Blemhuber...... 13 50 
3 do do uo do .. 3 73 
3 do Y. Hyson, do do .. 3 75 J. Brcnur. 7 50 
10 do Gunpowder, do ,.18 30 
ill do Oolong, do 1 (X). .10 00 Geo. Freeman.28 50 
1 do Japan. do 1 15.. 5 CO 
2 do Imperial, do do .. 2 U) D.D. Smltl. 1 50 
20 do do do do , .85 (0 
10 do Oolong, do 1 00. .10 00 II. S. Bacon.25 00 
4 do do do do .. t CO 
1 do Y. Hyson, do 1 23.. 5 00 Z. Chnrlaln,. 9 00 
10 do Japan, do do ,. i. Van Iderstlne ,... 1 : 
10 do do do do .. Rev. F. Adams. 1*250 
1 do Uo 116.Gunpowder,best,J. Foster,. 8 50 
1 ; do Y. Hyson, best, at 1 85 J. Bel ware.1 30 
*0 do Imperial, do do W. A. Smith,.0 85 
Marmalade. — Wash and wipe the quinces, 
and take out the dark spots there may be on the 
skins. Cut them up without pariog, cores aud 
ail; cover them with water in the preserving 
kettle, and boil them until they are soft enough 
to be rubbed through a coarse hair sieve. Then 
weigh equal quantities of pulp and refined sugar 
and boll the mixture an hour, stirring it steadily. 
Made with nice brown sugar It is good, though 
not quite as handsome. When brown sugar is 
used it should be stirred an hour and a half. Put 
it into moulds or deep plates, aud when it is 
cold put. a paper over It, pasted at the edges, 
and brushed with white of egg. Marmalade can 
be kept for almost any length of time. 
THE FARMER’S GARDEN, 
This should not he neglected in trie autumn. 
A few days work at this season will show very 
satisfactory results next spring and summer. 
Harvest all the products as soon as they mature; 
then apply a dressing of manure, and spade or 
plow deep. Stable manure, if free from the 
seeds of weeds, will bo very efficient. Fall 
plowing or spading will destroy many weeds, 
especially chickweed, which infests so many 
gardens and grows late in the tall and early In 
the spring until the soil is densely covered by 
it. Leave the surface rough through the winter. 
Autumn is the best time to make improve¬ 
ments in thegarden; draining if needed, subsoil¬ 
ing, improving the arrangement of beds, walks, 
and fruit borders. If the soil Is too heavy add 
sand or vegetable mold; if too light, put on 
clay and plenty of manure. 
Prepare beds in the warmest aud most shel¬ 
tered corner for early spring vegetables. Cover 
these with coarse manure, and in the spring it 
To Preserve Pumpkin. — Select the ripest 
and largest in the field; pare and stew them dry ; 
then spread it on sheets and dry it in the oven 
with a slow fire until all the moisture is extract¬ 
ed, when it will be in a dry, hard thin layer, 
which may be packed away iu a dry place until 
required for use. Be careful to dry, not to cook 
or bake it While in the stove oven. When re¬ 
quired for u 6 e soak it over night in sweet milk. 
By following these directions you may have 
pumpkin pies all the year round, — Germantown, 
Telegraph. 
Baked Quince. —After coring, without par¬ 
ing, boil until tender enough for a straw to pen¬ 
etrate them. Fill the core with sugar, put it in a 
pan with some of the water in which they were 
boiled, and bake in the oven until they arc light 
brown. Eat with cream, and you’ll be ready to 
declare that no other fruit is so delicious. 
p. S.—All towns, villages, or zrianutactorles, where a 
large number ol men are engaged, by olubbino togeth¬ 
er, cun reduce the cojjt of their Tea* and Coffees about 
one-third by sending directly to the 
GREAT AMERICAN TEA COMPANY, 
31 AND 33 V88BT STUKKT, CORNEB OK CHURCH, 
Post-office Box 5,643, New X ork City. 
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