drift-sand was piled up from two to four feet; but 
where the wash was only sand, no injury resulted 
to the trees; they were vigorous and healthy. 
But where the deposit was a soft clay, or mixed 
deposit, the trees were killed. In the entire 
orchard, among the peaches, nectarines, pears 
and apples, where the deposit was sand alone, 
the trees were loaded with splendid fruit—the 
nectarines and peaches, enough to load several 
clipper ships, the trees breaking down with the 
fruit, and the ground covered with the finest nec¬ 
tarines we ever saw. 
HflrtiniltJtM! 
the weather is all that could be desired for set¬ 
ting the fruit. Those who are anxious for rain 
should remember this fact. A cold rain-storm 
now would very materially lessen our fruit crop. 
Of peaches we shall have only a partial crop. 
Some orchards, we observe, rue almost destitute 
ot bloom, while others give promise of a remu¬ 
nerating crop. The Eaily Crawfords, which we 
have usually found one of our most hardy varie¬ 
ties. seems to have suffered most this season. 
plantations do not receive any pinning, but are 
left to grow as bushy as nature will allow. The 
second year, imho spring, they are pruned to two 
buds, and mure soil is drawn over, covering the 
plants up to the cut. Manure is also applied to 
the rows. In the third year, the vines are 
pruned to two branches, each cut to two buds, 
and furnished with a stake from four to five feet 
long. During the funrth, or sometimes during 
the fifth year, small ditches are made from the 
vines toward the middle of the rows. The vine 
is then drawn in this ditch, the root, remaining 
with one branch, in its original place. The other 
branch is bent to the center of the row, and two 
buds are left, out of ground. The ridges which 
existed become, by this operation, leveled, and 
the whole vineyard now stands planted, two and 
a half feel apart, with vines. 
During the summer but one vine is allowed to 
grow up; all the other sprouts are nibbed off. 
When the vines begin bearing, which is (he fifth 
and sixth year, each retains but one stem, which 
is cut above the ground to three buds. This 
mode of cuttiug to three lards is repeated every 
year; that is, year after year the wood which 
possessed the three buds is left, and the uew 
made wood is cut to three buds. Proceeding 
thus, in from eight to ten years the vine will be 
raised to the height of from two to three feet. It 
becomes therefore ueeessary to bring these vines 
nearer to the ground, and by this means reno¬ 
vate and rejuvenate them. 
Renewing the Vineyard.— This is done as 
follows:—As soon as the vintner sees that a vine 
is growing too high, he will, in the month of 
February or March, dig a ditch a foot deep aud 
six inches wide tow ard a vacant place, without 
any reference to the line. The vine now is 
uncovered from the dirt, on all sides, and drawn 
into the ditch. The ditch mast, lie just us long 
as the old stem of the vine, so that when laid 
horizontally, the old stem will reach the end. 
The yearling branch at the end of the old stem 
is then bent up, the ditch tilled with manured 
soil, and the yearling branch cm to three buds. 
About, one-tenth of the vines are annually so 
laid, consequently every vineyard is renewed 
once in ten years. 
Effect op Manures on Vines.— The prac¬ 
tice of manuring vines is a necessary evil. It is 
a well understood fact, that vines produced on 
soil not, manured will be more durable and clear 
better, and are consequently sooner ready for 
market. 
The Effect of Pruning on the Product. 
—The general conviction in this district is, that 
the closer the bud to tho main stern, the stronger 
the wine it will produce; that is, the first bud 
from the old wood will give grapes less in size 
than the'second aud third buds, but it will be a 
better wine. It is also demonstrated that the top 
bud will produce wood which is much more pro¬ 
lific In bearing than the wood of either of the 
other buds. It is generally admitted by all vint¬ 
ners and French writers, that the closer the 
vines are kept to the ground the better the grapes 
will ripen, aud they will contain more saccha¬ 
rine and coloring matter; also, that when vinos 
are pruned for large crops, many buds will be 
left on the nines that will produce many grapes, 
but they will be neither as sweet, nor as dark 
colored as the grapes from the moderate bearing 
vines, besides making making an inferior wine, 
without the proper boquet. In the district of 
Burgundy, the practice of three bud pruning is 
in general use. 
USE OF FRUIT AND VEGETABLES 
RECIPES FOR ICE CREAM. 
Eds. Rural New-Yorker: — Noticing an 
inquiry in your valuable paper as to the way to 
inn lie ice cream, I give mine. To a quart, of rich 
milk add one teacup of sugar and three eggs, 
well beaten. Put these over the lire and let 
them scald, stirring constantly while scalding. 
Be careful not to let, it boil. When scalded, 
remove to a cool place; when cold put in flavor¬ 
ing to suit your taste. Strawberries or Vanilla 
are good. Put it in a covered pail; have ready 
(in n cold room,) a tub of snow, ice and salt, 
mixed together; place your pull in this, and keep 
it constantly in motion white freezing. As fast 
as it freezes on the bottom and sides scrape off, 
so that it may all freeze alike. It will take 
nearly an hour and a half to freeze it. This is a 
delicious dish for dessert.— M as. n. E. Patch, 
SpeedanMe, K Y., 1863 . 
L. E. R„, in a late No. of the Rural asks for 
some ono to tell '‘all about making ice cream.” 
Since it is scarcely right to be constantly receiv¬ 
ing so much good from your excellent paper 
without some return, I venture to send my way. 
To one gallon new milk and one quart of cream, 
aud when heated to a boiling point stir in four¬ 
teen well-beaten eggs, and sweeten to liking. 
Strain and set by to cool. When ready to freeze, 
which should he three hours before serving, 
flavor to your taste. Have it frequently stirred 
GRAPES AND WINE 
TRUMPET FLOWER, 
iue following paragraphs are gleanings iu 
reading a work on •• Grapes, Wine and Wine 
Making,” if being the diary of a Californian 
traveling in the wine districts of Europe: 
Mulching Vines witu Stone.— In Dijon, 
France, I saw several vines trained up to the 
second story windows of a house, aud very 
heavily laden with grapes; a fair estimate would 
be seventy to eighty pounds to the vine. But 
what surprised me was that the grape viue was 
planted so close to the house that (lie wall must, 
rest on half of its root, while on the other side 
are laid the heavy stones of the pavement, which 
must have rested there already, many years. 
This is positive proof t’aat after a certain age a 
vine can live and bear a quantity of fruit with¬ 
out being hoed, or the ground loosened around 
the roots. These vines must be at least fifteen, 
twenty, or perhaps fifty years old. The leaves 
and fruit are large and healthy looking. 
HOW THEY MAKE RED WlNB IN GEVREYj 
France.— The grapes are picked from Septem¬ 
ber to the 10th of October. They are placed in 
baskets, and carried to wooden tubs with leather 
straps on each side. When ihese tubs are full, 
they are carried to a large trough in the central 
part of the vineyard, into which the grapes are 
emptied, ami crushed by men with their feet. 
The crushed grapes, juice ami all, are then car¬ 
ried In a donkey cart to the village, where they 
are thrown into a large fermenting vat. This is 
about four and a half feet high, and holds ten, 
twenty, and even thirty barrels of wine. When 
they have remained in this tank from twenty- 
four to forty-eight hours, the fermentation will 
send the stems and seeds to the top of the vessel, 
forming a hard mass. Then, according to the 
size of the tank, four to teu men, stripped of all 
their clothes, step into the vessel, and begin to 
tread down the floating mass, working it also 
with their hands. This operation is repeated 
several times, if the wine does not ferment 
rapidly enough. The reason given for this, in 
ray eyes, rather dirty work, is that the bodily 
heat ot the men aids the wine in its fermentation. 
After this operation, the wine is left to ferment 
two and a half to three and a half days longer, 
or four or five days from the time when the tank 
was tilled. If the weather is warm, four days 
aud nights are sufficient: it it is cold, it requires 
A correspondent wishes a description of the 
“Trumpet Flower, or Creeper.” The Bigno- 
nia, or Trumpet Flower, can hardly be called a 
creeper , as it is a magnificent plant, and will 
make a growth almost equal to a grape vine. 
The term, however, is often incorrectly applied 
to climbing plants, but should, we think, be con¬ 
fined to those that creep on the ground. 
The Bignouia produces large, trumpet-shaped, 
scarlet flowers, with something of an orange 
tinge, and of great beauty. Their size and ap¬ 
pearance is very well shown in the engraving. 
They are produced in clusters, but in the cut we 
Could only afford room to show a flowering stem, 
with a flower and bud of the natural size, aud 
the calyx of a few of the fallen flowers. 
In response to the inquiry for a few hardy 
climbers, we will name the Virginia Creeper, an 
excellent plant for covering buildings, Ac. Its 
leaves are a dark, rich green, in summer, and 
become a tine crimson in the autumn. It throws 
out little roots at the joints, by which it becomes 
fastened to anything it touches. Although a 
native of our own land, it is much more popular 
in Europe than here. 
The Honeysuckles are always desirable, and 
should be planted much more freely. 
The Chinese Wistaria is a very rapid growing 
climber after it once gets a start Sometimes it 
refuges to grow for a year or two after being 
transplanted, but when growth commences in 
earnest, shoots from ten to twenty feet in length 
are not uncommon. It commences flowering 
early in June, and a large plant will be loaded 
with racemes of light blue flowers, ten or twelve 
inches in length. 
The Climbing Roses are of almost every color, 
some, like the Queen of the Prairies, giving fine 
large double flowers, grown singly, while others 
produce their bloom in clusters. 
Aristolochia, or Dutchman's Pipe , is an ele¬ 
gant climbing plant, with very handsome broad 
leaves, and carious flowers, resembling a pipe, 
hence the name. It produces a fine shade iu a 
short time, and is unsurpassed for covering 
verandas, Ac. 
No class of plants are more useful in the hands 
of the skillful gardener or tasteful amateur than 
the climbing plants. They quickly transform 
any unsightly outbuilding or fence into an object 
of real beauty. No bare board fences or out¬ 
buildings should be allowed about the garden or 
around the house—all should be wreathed and 
festooned by the drapery which nature has pro¬ 
vided so abundantly for the purpose. 
gartirultural 
Thick Pi.asti.vQ.— “Have you never heard of the stu¬ 
dent who, on being told that the crow would sometimes 
live a hundred years, bought a young crow to try the ex¬ 
periment '/’• Yes, indeed, we have heard of him—the 
irony Is excellent—and of Dr. Johnson's growl “about 
the frightful Interval between the seed and the timber 
Still, we say, plant trees. They who plant at once, instead 
Of wanting their breath in selfish complaints of the short¬ 
ness of life, find luxuriant foliage waving over them ranch 
Sooner than they expected, Hut, whether you live to see¬ 
the maturity of your trees or not, be benevolent enough 
to plant for posterity. Transmit to your children the in 
beritance of rural beauty received from your futhers, 
greatly augmented By all means plant, and plant well, 
and the result will overpay the labor And let not your 
labor end with plauliug. Feed your trees from year to 
year with generous food and guard them from injury. 
And iu ttie words (slightly altered) of an old planter — 
“ What Joy may you have in seeing the success of your 
labors while you live, and in leaving belaud you, to your 
heirs or successors, a work that, many years after your 
death, shall record your love to your country I And then 
rather, when you consider to what length of time your 
work is like to last” If you have country homes to era 
hellish, be content with simplicity. Remember that a 
great establishment is a great care, and that the proprietor 
is apt to become a slave to it. Let your dwelling place 
be marked with what planters call “ repose.” Make them 
the abode of comfort and refined enjoyment, places which 
always allord you agreeable occupation, but not oppress 
you with care.— North American Review. 
Hop Yeast.—I send the Rural readers a 
recipe for nop Yeast that will not sour during 
the warmest weather in summer. One teacup of 
hops; 1 quart of water; 9 medium sized potatoes, 
mashed line; 1 teacup of sugar; 2 tablcspoonfuls 
of salt; 1 of ginger. Mix well, and when cool 
add 1 teacup of good yeast. The bread should 
be sot In sponge over night, with either milk or 
water, and well beaten. Mix early in the morn¬ 
ing, let It rise again, and when very light, mould. 
I.et stand half an hour uml bake in deep tins. 
When ready for the oven, wet the loaveB with 
cold water and bake quick. When done you will 
have bread equal to any baker’s bread you ever 
saw.— Mrs. Mary E. White, Burr Oak, Mich. 
just objects of suspicion and intelligent 
ation.” 
THE GREAT ORCHARDS OF CALIFORNIA, 
An Inquiry.— “A Farmer’s Wife ” of Monroe 
Co., in I860 gave a recipe for painting kitchen 
floors. We have made an experiment, and after 
thoroughly drying, It washes off. We would 
ask "Farmer’s Wife” how many coats are neces¬ 
sary before putting on the oil, and if more than 
one coat of oil? Also, bpw long will it be dura¬ 
ble? Please reply as soon as possible through 
the columns of the Rural.— Mrs. L. II. Hioby, 
Piffard, N. Y., 1863. 
Mobtakd.—T he Sacramento (Cal.) Ha: says:—“ There 
were shipped from San Francisco, but week, 234 bags of 
mustard for New York. It t* known thatthe wild mustard, 
or tho mustard that grows wild on hundreds of thousands 
of acres in Southern California, counting from Santa Clam 
down, is superior to the English imported mustard. This 
home mustard is in general use in this State, and for 
many years It has been gathered by parties and shipped 
abroad. The supply seems almost endless, and the busi¬ 
ness of "gathering it ought to be, and will yet be, when 
labor becomes cheaper, a leading one in ttie commercial 
interests of the Statu. 
THE SEASON AND FRUIT 
Tooth Powder.— Calcined bread or sugar 
reduced to fine dust is an excellent tooth powder. 
It cleanses the mouth mechanically and chemi¬ 
cally. It is more easily miscible with water 
when mixed with prepared chalk, hence it is 
preferable thus to mix it. It may bo sonted with 
a few drops of the oil of cinnamon. At the 
expense of a few cents, as much good tooth 
powder can thus be prepared by any person, as 
those preparations of tooth powder which sell at 
the rate of twenty-five cents for a small box full. 
For a week or more past we have had unusu¬ 
ally warm weather for the season, and as this 
was preceded by heavy rains, vegetation has 
progressed with great rapidity. The wish for a 
litiie more rain is freely expressed, but nothing is 
suffering, and will not for some time in well cul¬ 
tivated ground. That which is ortly half pulver¬ 
ized a few inches in depth needs a shower every 
day. The best preventive of evil effects of a 
drouth is deep and thorough cultivation, naif 
the time spent in cultivating the soil that is 
devoted to grumbling on account of dry weather, 
watching the clouds and the changes of the 
moon, would remedy ,all cause of anxiety. 
The prospect for fruit at the present time is 
most encouraging. Apples, pears and cherries 
never flowered more abundantly, we thinly and 
Grapes.— At a discussion of the grape question by 
members of the Fruit Grower’s Society of Eastern Penn¬ 
sylvania, a vote was taken on the best variety with the 
following result- 
Concord,. 
Delaware, .. 
Edinburgh,_ 
Hartford Prolific, 
Crevelling,. 
Diana, . 
261 Rebecca, 
33 Isabella,. 
Catawba, 
Casi.ad\. 
Alviry, . 
Clinton, 
[SPECIAL NOTICE. J 
Theow it to the Dogs.— If every housewife will throw 
her cheap, worthless kinds of Saleratus and Soda to the 
dogs, and use only the Chemical Saleratus , there will not 
be so much yellow, heavy bread and biscuit to be seen, 
and consequently not so many dyspeptic ailing persons. 
Get a paper and if it does not suit, your money will be re 
funded. 
Hartford Co. (Conn.) Hobtioultoiial Society.—A t 
the Aimual Election, April 4th, 18o3, the following ofli 
cers were elected for the ensuing year: President —D. S. 
Dewey, Hartford. Iiec. Secretary— Charles T Webster. 
Cor. Sea .—'Thomas K. Brace, Hartford. Treasurer— P. 
D. Stillman. Auditor—S. H. Clark. 
