HINTS ON GROWING VEGETABLES. 
A good vegetable garden is a necessity for the 
farmer, and without it, no matter what may be 
the condition of his finances, he cannot have 
even a respectable living for all his cure and toil. 
Those who live in cities or villages have access 
to market, and in this way manage to obtain an 
apology for a supply of vegetables, but the fanner 
is thrown entirely upon his own resources. And 
yet, not one in a hundred has a vegetable garden 
worthy of the name. For this there are several 
reasons. The tirst is the force of bad habits; the 
second, want of time, and it must be admitted 
that in the season of culture and growth our 
fanners work hard enough, and it is difficult to 
spare even a day for the vegetable garden. For 
those who cau obtain help this is no excuse, for 
It is for the interest of the farmer to employ all 
the help he can possibly use with profit The 
third reason is want of knowledge. It does re¬ 
quire some knowledge to grow vegetables as 
they should be grown; and yet, no aero on the 
farm will furnish the farmer more comfort and 
profit than that acre for the vegetable garden. 
Wc therefore give a few hints on this subject that 
we think will be of profit to many of our readers. 
The ground for the vegetable garden should ^ 
be mode very rich, deep and mellow, and if I u 
necessary, well drained. This being done, the n 
farmer is ready to commcnco work. A hot-bed '' 
will be found a great convenience, especially for 
starting tomato, celery, early cabbage plants, *'■ 
and the like, but a cold-frame, which is simply a n 
box covered with glass, will answer a very good 
purpose. T 
Beets. —Before planting, the seed should be ^ 
put in warm water and allowed to soak at least 0 
twenty-four hours. Four off' the water and • 
cover the vessel that contains the seed, so that P 
the moisture will not evaporate readily, and let a 
them remain tor a couple of days, or until they ' 
begin to sprout, and about every seed will grow. 8 
Plant in drills, about two inches deep and twelve s 
or fifteen inches apart. Thin out the plants so J 
that they will stand in the rows about six laches I 
apart. Have the ground made rich and mellow 
a good depth, and keep it loose and free from ( 
weeds. 1 
Cabbage and Cauliflower.— The cabbage 
requires a deep, rich, mellow soil, and thorough 
working, if these requirements two met, and 1 
good seed obtained, there is no difficulty iu ob¬ 
taining fine, solid heads. For early use, the 1 
plants should be started in a hot-bed or cold- 1 
frame, but seed for winter cabbage should be 
sown in a seed-bed, early in the spring. Some ' 
varieties seem to do best if the seed Is sown in 
the hills where they are to remain, and this Is 
particularly the case with the Marblehead varie¬ 
ties. Sow two or three seeds where each plant 
is desired, and then pull up all but the strongest. 
When a seed-bed is made in the open ground, 
instead of selecting a warm situation, choose a 
cold, damp place, on the north side of a board 
fence, as here the black lly will not trouble the 
plants, and they will como early enough for 
winter cabbage or even (of cauliflower, tor wo 
have often found the early varieties treated in 
this way to form fine flowers during the cold, 
damp weather of autumn. Cauliflower requires 
a very rich soil, and plenty of water, and the 
earth should be drawn well towards the stems, 
especially late in the season, when the flower is 
about to forni. 
Celery. —To obtain good celery, it ia neces¬ 
sary that, the plants Bhould bo stroug and well 
grown. Sow the seeds in a hot-bed, cold-frame, 
or in a nicely prepared bed in the border. 
When they are about three inches in height, 
transplant, setting them ubout four or five inches 
apart. When about six inches high, and good 
Stocky plants, set them in the trenches. Too 
many make trenches by digging out the good 
soil, and only putting a few inches of good earth 
at the bottom, and never obtain good celery. 
The trenches should contain at least eighteen 
inches of good soil and well-rotted manure, in 
about equal portions. Takeoff all suckers and 
straggling leaves at the time of transplanting. 
Earth up a little during the summer, keeping 
the leaf-stalks close together so that the soil can¬ 
not get between them, and during September 
and October earth up well for blanching. 
Cucumbers. —Our common Long Green, and 
other hardy varieties, will do very well and pro¬ 
duce a good crop, if the seed is put in the open 
ground, in well prepared hills, late in the spring, 
but the finer, large English varieties, require 
some underground heat from manure. For very 
early cucumbers the hc>t*bed is necessary, but 
our practice is this:—Where we design to place 
a hill, we dig a hole about eighteen inches deep 
and three feet across. .In this we put a barrow 
of fresh manure, and oover with five inches of 
made air-tight, It will keep for any length of 
time. It is more easily kept than any fruit we 
have ever put up; in fact we have never lost a 
jar, though some have been put up without much 
care. This currant also mukes a better drink 
than other currants, or most of our native grapes, 
and though it might not be correct to call it wine, 
it is much nearer wine than the compounds 
usually sold under this name. 
There are several varieties of block currants, 
most of them good. The Blade English is an old 
and favorite sort, but the berries are apt to drop 
from the bunches. The Bang Up i« a fine 
variety which we have grown for several years, 
and like it well We give an engraving of a 
bunch of this variety. 
The Black Currant is destined to become pop¬ 
ular in this country; in fact is fast becoming ao. 
This we prophesied some years since. In Eu- 
ropo it is highly prized, and there the good house¬ 
keeper would very much dislike to ho compelled 
to pass through a winter without a good supply 
on hand, as it is thought to he exceedingly val¬ 
uable in cases of fever, and almost a specific for 
all affections of the throat 
PRUNING THE GRAPE. 
THE PENN PEAR. 
In the last number of the Horticulturist we 1 
find the following interesting history and descrip- ! 
tion of the Fenn Pear, a variety which is begin¬ 
ning to attract a good deal of attention among 
fruit-growers. It ia furnished by Charles 
Downing, who is spending what remains of a 
long and useful life for the benefit of the fruit¬ 
growers of the pouutry: 
During Lbepa8ttwo seasons specimens of the 
Fenn Fear have been kindly sent to mo from 
Rev. Henry Ward Beecher, J. E. Williams, Esq., 
of the Metropolitan Bank, Now York, and the 
Rev. A. R. liuel, of Bonlentown, N. J., which 
promises to be an acquisition to the amateur, 
and may also prove a valuable rnarketfruit. As 
it appears to be but little known, and deserving 
a trial, as 1 think, by all lovers of good fruit, I 
send an outline and description of it for the 
Horticulturist, and also the following history by 
Mr. Buel: 
a An old buly by the name of Mrs. Ellen 
Chambers, who is still living, and was brought 
up and lived iu the Oliver family till the death 
of the last daughter, (some three years since, 
being then upwards of eighty years old,) says 
old Mr. John‘Oliver had two daughters, who 
lived and died in the house close to which the 
old tree stands, and when these daughters were 
quite youug, and on a visit to Burlington, ten 
miles below here, they brought home three pear 
seed, which they put in a box. One germinated. 
They kept it in the box for a couple of years, 
when they transplanted it in the garden, where 
it still stands, or very near the place. When the 
Camden and Amboy Railroad was made, the 
tree, being on the margin of the road, was the 
cause of much dispute, the railroad company 
threatening to destroy it, etc.; hence it was called 
for many years the ‘Railroad Fuss’ pear; but 
Iming so close to the grade, it slid down a few 
feet, where it still remains, bearing a few pears ^ 
annually, being now upwards of sixty years old. ( 
The tree being opposite the old Fenn Manor, 
and the Fenn and Oliver families being very 
Intimate, it was thought more appropriate to call 
it the ‘ Fenn Fear.’ 
“ There are three other trees of this variety in 
Bordentown, which were suckers taken from the 
original tree about twenty-five or thirty years 
siuco. One of them is iu Mr. Frazer's yard, and 
is sometimes called the Frazer Fear. 
“ It is a little remarkable that bo fine a fruit 
should be so long overlooked and unknown, aud 
also that it originated so near the celebrated 
Booked, which is on the other side of the Dela¬ 
ware, but a little further down towards Phila¬ 
delphia. 
“The tree is vigorous, upright, and compact in 
form and growth, aud somewhat resembles the 
Seckel, except that the branches are straighten 
It yields abundantly every year, but every other 
year in excess, when the fruit is not quite so 
high flavored. It ripens gradually from early in 
Oct. till the (list week in Nov., and in some 
easous, with care, continues till Christmas. 1 ’ 
Frazer—Unit mad hhiss — Butter. 
Fruit medium, oblate, sometimes roundish 
oblate, angular, Skin pale lemon yellow, thickly 
sprinkled with small greyish and russet dots, 
and sometimes a few patches and dots of russet 
around the calyx. 8 talk medium to loDg, rather 
stout, slightly Inclined, a little enlarged at Its 
Insertion, sometimes by a ring in a large uneven 
cavity, often in a slight depression. Calys copen, 
segments rather shorr, erect; basin large, deep, 
slightly furrowed. Ftes/t white, a little coarse, 
very juicy, melting, with a sweet, pleasant, re¬ 
freshing flavor, slightly aromatic, and a little 
, musky perfume. “Very good.” Core rather 
large, and a little gritty. 
earth. In the center of this plant the seed, and 
cover them with a small box-like frame, as shown 
in the engraving, on the top of which place a 
couple of lights of glass. When the plants grow, 
keep the earth drawn up to the stems. Water 
and give air as needed, and if the sun appears 
too strong, give the glass a coat of whitewash. 
By the time the plants fill the frame it will be 
warm enough to let them out, and the box can 
be removed. 
Carrots. —Carrots succeed best in a rich, 
deep Foil, well prepared. The seed comes up 
better if soaked for a day or two, and then mixed 
with plaster or ashes. 
Lettuce. Let tuce should have a good, rich, I 
friable soil, and if uot sown until the spring, < 
cannot be gut out too early. For summer use 
sow in a cold place, as on the north side of a , 
fence or building. A few lettuce may be sown ( 
in the front of the hot-beda, as the drip of the 
sash will not injure them. The large-growing 
cabbage varieties should not be crowded, but 
have eight or ten inches of space each way for 
every plant 
Melons.—To ripen well and early, the melon 
requires a warm soil and situation. To obtain a 
fine crop early iu the season, Iho same course is 
recommended na for cucumbers. Finch off the 
point of the leading shoot when five or six 
inches in height, and treat all the main branches 
in this way during the season. 
Onions. —The onion should have a clean, well 
fertilized and very rich soil. It is useless to try 
to grow a crop of onions on poor ground. Use 
well-rotted manure freely. Sow the seed as 
early as the ground can be got ready in the 
spring. Keep them thinned out, and the soil 
mellow and free from weeds. 
Parsnip.— This favorite and nutritious vege¬ 
table likes a deep soil, where it can go down 
without meeting with stones or hard lumps. 
Sow early. 
Pepper.— The Capsicum or Pepper may be 
sown pretty early in a hot-bed, or in a warm 
place in the open ground about the first o'f May 
iu this section, anti transplanted when plants are 
three ur four inches high. 
Parsley. —The seed germinates slowly, and 
should have some heat, if possible. If for sow¬ 
ing in the open ground, put the seeds in warm 
water, and place them in a warm place for a day. 
Peas.—W e cultivate no more delicious vege¬ 
table than the tine garden peas. There are many 
kinds of the sweet wrinkled varieties that are 
unsurpassed for excellence. They should be 
sown early, pretty deep, and the climbing sorts 
furnished with sticks before they have com¬ 
menced to run. 
Radish.— The soil for radishes should be rich, 
light and mellow, and if new, much the bettor. 
A little fresh soil from the woods spread on the 
bed before the seed is sown, will always give a 
good crop. The radish to be fit to eat must be 
grown quick, and pulled when young. 
Squash.— Plant in hills, in good, rich, mellow 
soil. The whiter varieties should be got up as 
soon as possible, and made to make a rapid 
growth, when young, by a little guano water or 
hen-manure. A covering, as recommended for 
cucumbers and melons, would be of great assist- 
tor cover with straw or boughs. For late spring 
or summer use, sow early in the spring. 
Turnip.— For early use, the turnip should be 
sown as early as possible, so as to have the ben¬ 
efit of spring showers. The strap-leaved varie¬ 
ties and the Early Flat Dutch are the best for 
this purposo. For the main crop for fall und 
winter, sow during July and August, and just 
before rain, or during a showery time if possible. 
Rata Bagas should he sown about the middle of 
June. The soil should be rich and mellow, and 
kept free from weeds. Keep them thinned out, 
so as to afford room for growth. 
Tomato.— Tomato plants, for early planting, 
may bo grown in the house in boxes or pots. 
To obtain fruit early, the soil should not be very 
rich. 
Ens. Rural New-Yorkkh:—V ery many per- n 
sons growing grapes have no idea how to go to tl 
wo^k to prune the vines. Consequently they n 
cut out “a good many” shoots without really tl 
kuowing why. To such I would give the benefit l: 
of my experience in grape-grOwing. In pruning ii 
grapes, the pruner, it' ho understands his busi- 1 
ness, prunes with Urn view of obtaining about so 
many pounds of fruit from each vine, especially 
when pruning a vineyard. And, as a matter ot 1 
course, ho calculates so many buds to each vine. 1 
Now, from my observation in grape-growing, 1 ! 
have come to the conclusion that the desired 
amount of fruit cun be obtained iri finer quality, 
riper, and larger hunches and berries, by leaving 
the required number of buds on canes, of from 
three to six buds each, than by leaving from six 
to ten ur more buds to each cane; for whenever 
a large number of buds are left to a single cane, 
a large portion of the shoots springing from them 
are of sickly growth, and the fruit ia usually 
small, iu bunches and berries, and will often 
will before it becomes half rips; and usually, 
but, few really choice bunches are obtained. 
Whereas, if but four or five buds are left to the 
cane, the shoots from them will hoof fair growth, 
aud the fruit will be so accordingly. 
In pruning :ny vinos, l leave from three to six 
buds to the cane, and a sufficient, number of 
spurs, of one or two buds, to furnish strong wood 
for next year's bearing. On cutting the canes of 
three to six buds, l usually rub off the lower 
buds; that is, the one in the crotch and one or 
1 two above, when only two or three inches apart; 
1 and when the wood is quite Bhort-jointod, I 
' remove alternate buds on the whole cano, to 
i avoid the crowding of fruit 
i I leave to a vine covering forty square feet of 
‘ trellis, from ninety to one hundred buds, Includ- 
? ing the buds on the spurs ; but not counting those 
l ' buds at, the joints of the old wood, which I 
mostly remove. When pruning is done in the 
: fall or fore-part of winter, no buds should bo 
r removed, on tender varieties, until spring; for in 
case of extreme cold, buds on young wood may 
s become killed, while those on the old wood 
' remain sound, and yield a fair crop of fruit. 
Charlotte, N. Y., 1803. Geo. Uses. 
LtmwiStif 
The Queen of Puddings. —L. F. Palmer, 
Luzerne Co., Pa., contributes the following to 
the American Agriculturist, and challenges any 
house-keeper in the country to give any mode ol‘ 
preparing a more delicious light pudding: 
One pint of nice bread crumbs to one quart of 
milk, one cup of sugar, the yolks of four eggs 
beaten, the grated und of a lemon, a piece of 
butter the size of an egg. Bake until done but 
not watery. Whip the whites of the eggs stiff, and 
boat in a tcucupfnt of hi gar in which has been 
Starred the juice of the lemon. Spread over tho 
pudding a layer of jelly or any sweetmeats you 
prefer. Pour the whites of Die eggs over this and 
replace in the oven and bake lightly. To be 
I eaten cold with cream. It is second to ico cream, 
and for Borne seasons better. 
* . * 
The Tax on Silver. — The NaUonal Tax on 
silver plate is three cents for each troy ounce over 
and above, forty ounces. As very few families are 
provided with moans fordetermiuing Troy weight, 
we give the following rule for converting avoir¬ 
dupois ounces into Troy ounces: Multiply the 
number of ounces avoirdupois by 21, and divide 
tho product by 23 , and Dm quotient will be the 
number of onuccs Troy. This is more accurate 
than to multiply tin! number of avoirdupoisounees 
by 91 and set, off two decimals, though the latter 
is perhaps near enough for small quantities.— 
Syracuse Journal. 
CHARLES DOWNING’S FRUIT ROOMS. 
a* «.?/$ v ‘■j 
Spinach.—T o grow spinach in perfection, the 
soil must be made very rich. Sow in the autumn 
for early spring use, and at the approach of win- 
THE BLACK CURRANT. 
A correspondent asks our opinion of the 
Black Currant for Die Western country, where 
fruit is scarce, and where it is doeitable to obtain 
fruit as soon as possible for family use. We 
have expressed our opinion of the value of this 
currant for those similarly situated, and wc only 
repeat what we have before declared when we 
say wc know of nothing Us equal. It grows 
freely everywhere, bears early aud abundantly, 
forms new plants rapidly, so that, with a few 
bushes, a good supply of plants can be obtained 
in a short time. For cooking for sauce, pies, 
&c., during Die summer, it jH excellent, while for 
jellies, preserves, &o. for winter use, it is unsur¬ 
passed. If cooked with just enough sugar to 
make it palatable and put in glass or stone jars, 
Wn visited a fruit room where the ninny gpccitnrnn of 
fruit, grown by Charles Downing, were ripened. It 
stood in a shady place, the frontpart used for nn office, and 
kept perfectly dark. 
Shelves, nicely pointed, were arranged aronnd tho room, 
and the various kinds, cacti In their proper p ace, giving 
forth their fragrance like the perfumed air of a green 
house in i prime, was a sight that every amateur of fruit 
will appreciate. It is necessary that fruit, to bo well ri¬ 
pened, should bo kept at as even a temperature as post! 
bio, aud excluded from the light. As all fruit growers do 
not have fruit rooms, wo have found it ripen* very well if 
placed in old cheese-hose* and placed in a dry cellar or 
room, If desirable to have pears ripen fast, anil nearly 
ail at one time, we have placed them In any clean box, 
and covered them tightly with woolen cloths. Wc were 
fully convinced by what we raiv there, and in connexion 
with our past experience, that great cure should be exoc 
Clscd in tho selection of varieties of fruit, for it costs 
equally as much to grow poor us good. In a friend’s or¬ 
chard were trees heavily laden with fair Northern Spy and 
Vandevere apples, while at home our trees of those vari¬ 
eties were not worthy of cultivation. And again, some of 
our fine old varietleties, which wc once thought reliable, 
as the Fall Pippin, Newtown Pippin and Bellflower, now 
are of little worth. A t Cl i aklkh Downing 1 .! wc saw some 
new varieties that wore well worthy of cultivation.— 
First among theid was tho Primate, then nearly gone 
We thought it the best dessert apple wc had over t ested; 
Dyer- was nearly as good. Rebecca, a beautiful waxen 
fruit, was exceedingly pretty aud of good flavor too. Wo 
think it wilt command a good price in market. Town¬ 
send was a fair apple; those we saw too small; also the 
Jelly ids and St. Lawrence, very showy and good.— Friend's 
Intelligencer. 
DEATH OP NICHOLAS LONGWOKTH. 
It will not surprise our readers to learn of the death of 
that venerable Horticulturist, Nicholas Longwokth, of 
Cincinnati. For more than two years he had been an in¬ 
valid, while iris great age, more than eighty years, led us 
all to look for his early departure, ily died at Ills resi¬ 
dence in Cincinnati, on the 13tb imt. In noticing the 
event the Cincinnati Gazelle says:—“The deceased had 
outlived ills generation, being eighty years of ago on tho 
loth of January last. For nearly sixty years he lias been 
a resident of this city. He cimo here a poor young man, 
wr.-n a few log houses marked the settlement. He lived 
, to see it < ujy of tho first cities of tho nation, and himself 
- one of the wealthiest men in tho country." 
i Of the labors of Mr. Loygwobtii in strawberry culture, 
Perpetual Ink.— In a quart bottle put gall 
nuts, lour ounces; gum arabic, half an ounce; 
alum, half an ounce; crystalizad sugar, half 
an ounce; Protosulpliato of iron, two ounces; 
Roman vitriol, one-fourth otinco. Fill Du; Lottie 
with water, shake it three or four times a day for 
a week, without exposure to heat or sun. Every 
time you take ink shake the bottle and add the 
game quantity of water :is ink taken out.— New 
York Argus. 
— ■ ' - ■■ .... - - — 
Curing Rancid Butter.—A correspondent of 
the Rural Register gives the following recipe for 
curing rancid butter:—For 100 pounds of rancid 
butter take two pounds of tine, white, powdered 
sugar, two ounces of saltpeter finely pulverized, 
and as much line dairy salt us you wish to add to 
the butter to make it to your taste. Tho butter 
has to be thoroughly washed in cold water beioro 
working in the above ingredients. The amount 
used should ho in proportion to the strongness ot 
the butter. 
Lamh Chops. — Cut off' tho und of the bones 
and' trim off part of the fat, then pound, wash 
and dry them on a clean towel, and season with 
pepper and salt. Prepare bread crumbs or 
crackers, as for oysters, whisk two eggs with one 
gill of milk, then dip the chops, one at a time, 
. tirst in the egg, then iu the cracker, put tho 
crumbs close to the mbat, and fry them slowly in 
hot lard, a fine brown on both sides. Send to 
table hot 
! [spkoial notick. 1 
! Try it by All Means.- If any of our readers havo 
i been troubled to make light and uniform biscuit, it is moro 
r than probable they (lo not use DbLaNP & Co.’s Chemical 
| Saleralus. That is a pure article not detrimental to health 
and sure In ita effects. Try it by all means. 
. ®Ir fttMistwr tv ttw i’uklir. 
Our Premium A wards (or Early Clubs, and tho largest 
IIbIs of subscribers cent in on or before the lath hint, will 
be made out and published (iu the Rural or a Supplement) 
as soon as possible, and a copy sent to each Agent inter- 
" ested. A greit proportion of the premiums for early clubs 
d am already paid, and others, and uio tho February prizes, 
d will bo as soon im dole-mined, and ordered by the persons 
But tled. Thom lias born some delay in receiving Photo- 
l, graphic Albums from the man niacin re is, but we hope to 
g be able to scud to ah entitled applicants during tiro emm- 
lug week. 
it Back Numbers Of THIS Volume can still be furnished 
j. to new subscribe™, but those who wish to secure them will 
do well to order soon as our edition is nearly exhausted. 
Keeping tub Ball in Motion. We continue to receive 
the most encouraging letters and remittances from agents 
In all parts of the country —the bonier States, California, 
and Canada not oxccpUd. Thanks, friends. No p aper Irt 
the land has warmer or moro influential and successful 
Agent-Friends than the Rural, and we are proud of the 
Recruiting Ollirors of the Brigade. Almost every man and 
woman, lad und lass, among them is entitled to promotion. 
Wish we had space to give extract* from scores of letters 
from recruiting station*. 
A rout (,’i.un Terms, kc. —We endeavor to adhere strictly 
to our club rates, which require a certain number of sub¬ 
scribers to get the paper at a specified price— say ten to 
get it at 51.W per eopy, &c. Rut, in auswer to frequent 
inquiries, wo would state that, in times where from four to 
six copica are ordered at 51,AO each, with a reasonable pros¬ 
pect of tllliiig up a club of ten, we will send them —and 
when the club i« completed shall send extra copy, kc. This 
will uccommudate those who do not wish to wait for others. 
Any person who is uot an agent, sending the club rate 
(91,AO) for a single copy (the price of which is 52,) '-'. ill only 
receivu the paper the length of time the money pays for at 
full single copy price. Thu ovlu toav to got the Rural for 
less than $2 a year, is to form or join a club. 
Flower Seeds for Ritual Agents. — In remitting for 
an addition to her elub the wife of a Post Master in Min¬ 
nesota says:—“Will get more subscribers if I can, as I am 
desirous that every family should possess a copy. * * 
If you have any favors to bestow in the way of choico 
flower seeds, they would be very kindly received, as we 
have but little opportunity to obtain choice seeds.” Last 
year we distributed a large number of dollar packages of 
imported seed* among our Agents, and are almost daily 
receiving acknowledgments of the unexpected favors. 
We Intended to agreeably .surprise many of our agents, in 
like manner, tills year, by sending without promising them 
iu advance—but the above hint constrains us to say that 
we purpose distributing 500 or more dollar packages of 
choice ttower seeds (Imported by the most reliable seed- 
men In the country,) and that eve.y lady Agent Friend 
will be remembered. And we shall take especial pains to 
send to every pertain forming » elub of six, ten ur more, 
previous to April 1st. and who may fail of securing any 
of the premium* already offered. Jan, 31, 18t>3. 
Tux Rural BihOABK i* fn*t filling up, but there is yet 
and especially in the discoveries of the sexual character Of room for new recruits. Please send along yonr Company 
Strawberries, and the culture of native grapes, and the 
manufacture of wine, our readers are well acquainted.— 
Doubtless a concise sketch of tho life of this remarkable 
man will soon bo prepared for the pre*» by some of his 
horticultural friends. 
roll*, gentlemen. Wo can Still supply ration* (number*) 
from January 1st. It Is not too late, therefore, to start new 
lixtM or add to those already forwarded. Pick up the strag¬ 
glers, and also accommodate the eleventh hour people who 
I wish to enlist for the whole campaign (complete., volume.) 
