made. Scientific traveling has, in onr days, be¬ 
come the scientific fashion. Lives are risked and 
often lost in the service of science, flow much— 
horticulturally—we are indebted to this noble 
race of travelers every reader knows. As all 
nations have furnished their quota to their ranks, 
it would be invidious to single out names. Per¬ 
haps the Germans have done the most, our 
countrymen least. Russia, that rising star, get¬ 
ting into the civilized brotherhood of nations, 
assumes her share, and Mr. Maxiinowiez, travel¬ 
ing in Japan, is the newest name among the 
botanical locomotionists. The Amoor Country, 
and the whole Pacific Coast of Russia, are at the 
same time actively explored in the interest of 
botany, and will probably enrich this and other 
countries with a good many novelties. 
“Innumerable also are the instances where a 
perfect colonization was notobiaincd— where the 
shrew could not tie fully tamed—but only made 
a slight concession. Our grapo men know this. 
Hardly a grape grown anywhere in the world 
but has been tried on American soil. And 
among the oonntless failures, there have been 
some instances where the grape, crossed by the 
nativp, or influenced by circumstances, reluc¬ 
tantly bade adieu to its native shrewishness, 
changing here llm greater part of its nature, 
and under a new name living on, just asdid many 
an emigrant here, whom his mother abroad 
would neither know nor own any more. 
“Per contra, the immigrating plant has often 
been improved as in the case of the coUod, corn, 
the blackberry, grape, Ac., and from a poor king 
a fat and jolly subject has been made. Seeming 
almost as if nature had missed the right, spot in 
locating it originally. 
“ But while men have gone to all the points of 
the compass to collect new plants, those stay¬ 
ing at home have been ns arduous as they in 
the work of taming the shrew. Look at our 
apple, the representative of northern worth and 
northern character. Brought into ns many vari¬ 
eties as there are trades,—into as many forms as 
there are shapes,—into as many niceties of flavor 
as there are persons among men, and ns useful 
and thrifty a fruit as any industrious American 
cm be. Yet Mrs. Apple comes from that shabby, 
crabby, orab-npple of an apple -the pro-apple 
und proto-apple of all apples. And human per¬ 
severance and study alone has brought that crab 
to Its present position. Thiuk of it, how many 
hands have woikerl on the apple. Think also of 
the intense delight following each bucccss. 
“Onr peach, glorious, rosy-cheeked, luscious 
peach, what was its great, great grandmother? 
A miserable almond, the envelope of which has 
by the tamers of nature Iwion perfected into that 
delightful flesh, and the fruits altogether so 
changed in looks that the people- excepting the 
priests of the people, the botanists — changed its 
name also. No hear mother could lick her bear- 
baby more assiduously into shape, than the 
world’s gardeners have the peach. Still less has 
been done for the peach than for the rose, look at 
the list of roses and think they all sprang from 
one poor rose, and that a dog-rosel 
“ How much to be accomplished yet is hard to 
tell. Experimenting goes on incessantly,—its 
fascination is felt alike by him who is a disinter¬ 
ested dilettante, and by him who looks to gain. 
There is no limit to perfecting trees, or flowers, 
or fruits, or vegetables, or grasses, or anything in 
the empire of vegetation.” 
very palatable, which it endures nearly as well 
as its wild progenitor. 
It being esteemed of some importance among 
fruit culturists to get rid of synonyms, if Prof. 
North will send a few clusters to John J. 
Thomas, of Coyuga, editor of the Country Gen¬ 
tleman; or to Patrick Barry, of this city, I 
will reciprocate, and have the question settled. 
Rochester, N. Y., 1803. L. B. Lanowortby. 
GARDENING BY LADIES. 
r»io»a ov Euorr, fto., in Nnw You* Market.—T he 
fvdlowioK are tho prices of Fruit and V s-stables lu New 
York market, us gtven iu the Tiibune of the Slst Oct.: 
FRUIT. 
A pri.EB—Winter A 
alum' S',W5»>2 /p:*v T 
will bring ovei *.S,0rt. w« 
Mixed Western.bid 
CoilHtjnti. 10 bill. 
Selected fruit,. 
Pkars—A good many anft Pears have been trnld during 
the week atvuiTlow pne-s- nlmo-t iriwn »!»»/. Sound 
mm, in flr"nq onlnr, in nofc plenty. anti good prt<w« ar« oh- 
liunpn. \\ c 
linch ahi. d’Angnulomn. ?> bhl .. UK oomm oo 
UucheHiid A fjgouh.nie, fair to good . . 8.1 o l(iit) 
H.-urre IUel. 8 00 @I 2.00 
Reurre Hew*. SetfAlluo 
. . IlUXaiH KM 
Yirv i'ieti, lair to gutnl. an irt*ii*.r® 
tonkin# Pears. * ijgp « oo 
QttltfCKB- There Ima boon inure coming in for a day or 
two, aod pros# .r* weak. We quote: 
Apple, *1 bbl .*I.OOC«MH) 
F»»r. 3. 0® i UO 
A correspondent of the London Ct Uajt 
Gardener, describing the residence of Mr. Jus¬ 
tice Halibnrton, the “Sam Slick” of literary 
notoriety, says: 
“I paid a visit to these gardens abont a year 
since, on tho occasion of a fancy fair given for 
some charitable purpose, and never do I remem¬ 
ber to have seen bedding done so well, or so 
choice a collection of plants brought together, in 
a place of so limited ati extent. I was given to 
understand by a florist of some celebrity who 
was present, that tho arrangement of the beds 
and the selection of the plants, were in the 
bands of the lady occupier herself. 
“ Their taste for the harmonizing of colors I 
consider natural In all women of refined educa¬ 
tion, only unfbrtuuately many of them display 
their taste in decorating themselves more than iu 
ornamenting their gardens. 
“ But if ladies were to follow gardening more 
usually than they are apt to do, how muoh 
Off oner we should see the cheek resemble the 
rose in place of the Illy; and how soon also we 
should perceive the lighter tints rnudo use of in 
decorating the Inside of the bonnets. They 
would soon be aware that glaring coloring was 
no; suited to their complexions bo well as the 
more subdued shades. 
“Moreover, God has given us health that wo 
may enjoy the blessings he sends, and depend 
upon ll, that where a lady gardener resides, it is 
there the pbysieiau’B carriage seldom stops.” 
Apples 1m- ton to urrivn; they gull at 
' uU if any frui k fknuy. 
I.'"<3u.«() 
% 7 1 '&H 10 
RULES FOR TREE PLANTERS 
Thr following important, rules to Tree Plant¬ 
ers are given by John J. Thomas, and if heeded, 
would save thousands of trees from destruction, 
and make many people richer and happier: 
1. If the roots of a tree are frozen out of the 
ground, and thawed again in contact with air, 
the tree is killed. 
2 If the frozen roots are well buried, filling 
all cavities before thawing any at all, the tree is 
uninjured, 
3. Manure should never be placed in contact 
with tho roots of a tree, in setting it out, but old 
finely pulverized earthy compost answers well. 
4. Trees should always be set abont as deep as 
they stood before digging up. 
5. A small or moderate sized tree at- the time 
of transplanting will usually be a large bearing 
tree, sooner than a larger tree set out at the same 
time, and which is checked necessarily in growth 
by removal. 
6 Constant, clean, and mellow cultivation is 
absolutely necessary at all times for the success¬ 
ful growth of Ihe peach tree, at any ago; it Is as 
necessary for a young plum tree, but not quite 
eo much so for an old one; it is nearly as essen¬ 
tial for a young apple tree, but much less bo for 
an old orchard; and still less necessary for a 
middle aged oherry tree. 
7. To guard nguluct mice in winter with per¬ 
fect success, make a small, compact, smooth 
earth mound, nearly a foot high, around the stem 
of each young orchard tree. 
8. Warm valleys, with a rich soil, arc more 
liable to cause destruction to trees or their crops 
by cold, than moderate bills of more exposure, 
and wild less fertile soil—the cold air entiling at 
the bottom of valleyn during the sharpest frosts, 
and the rich soil tnakiug (be trees grow too late 
iu autumn, without ripening and hardening 
their wood. 
9. The roots of a tree extend nearly as far on 
each side as the height of the tree; and hence to 
dig it up by cutting a circle with a spade half a 
foot in diameter, cuts off more than nine-tenths 
of the roots; and to spade a little circle about a 
young tree not ouo-quarter as far as the roots 
extend, and call it “cultivation,’' is like Ful- 
staff's men claiming spurs ami atiirfc collur for a 
complete suit 
10. Watering a tree in dry weather affords but 
temporary relief, and often does more harm than 
good, by crusting the surface. Keeping the but- 
face constantly mellow is muoh muro valuable 
and important—or if this cannot be done, mulch 
well. If watering is ever done from necessity, 
remove the top earth, pour in the water, and 
then replace the earth—then mulch, or keep the 
surface ve y mellow. 
11 Shriveled trees may be made plump before 
planting, by covering top3 and all with earth for 
several days. 
12 Watering trees before they expand their 
leaves should not be done by pouring water at 
the roots, but by keeping the bark of tho stem 
and braticbes frequently or constantly moist. 
Trees in.leaf and in rapid growth, may be wa¬ 
tered at the roots, if done properly. 
13. Young trees may bo muuured to great 
advantage by spreading manure over the roots 
as far as they exteud, or over a circle whose 
radius hi equal to the height of the tree, in au¬ 
tumn or early winter, and spading this manure 
in, in spring. 
14 Never set young trees in a grass field, or 
among wheat, or other »owe<l grain. Clover is 
still worse, as the roots go deep, and rob the tree 
roots. The whole surface should be clean and 
mellow; or if any crops are sullered, they should 
be potatoes, carrots, turnips, or other low, hoed 
crops. 
LATE AUTUMN FLOWERS, 
All lovers of flowers feel a little sad when the 
untimely frosts of autumn destroy the blossoms 
that have afforded so much pleasure during the 
summer; and all frosts are untimely to the florist 
who Iub to depeud upon out-door culture. 
Those who ean resort to the conservatory for 
uew pleasures during the winter will feel less 
annoyance, and perhaps some gratification at the 
change. 
Quite dear to the amateur are those flowers 
that survive the eaily frosts uninjured, and pro¬ 
long the season of flowers quite through the 
“Indian Summer” time, and often until almost 
the commencement of the new year. On taking 
a look through our garden this morning (Nov. 2) 
to see what had escaped the severe frosts of the 
past week, we were delighted with the Pansies, 
more gay, flowers larger, more ubuudunt and 
better colored than at any time during the sea¬ 
son. Those who feel a little disappointed when 
their PansieH first flower in the heat of summer, 
will feel disappointment no longer. 
The Clarkias like the Pansies, are beautiful in 
the autumn and receive no injury from tbe frosts 
of October. If tho plants are preserved from 
a torching up in the heat of summer, by a little 
mulching, or by being planted a little in the 
shade, like the north side of a fence or building, 
in October and November, Ihey will repay the 
cultivator a hundred-fold for all his care. 
Some of the f’enstemons grown from the seed 
the present tmmuior are very hardy and quite 
pretty. 
tl .’’7I «f> 
. 1.150 @1,75 
. —<1 u— 
. U7S<S)l ro 
... i.O'MJiO 
... 1 H'(a)l.H 7 X 
Adtcmn and Spring Tra n:- planting —Autumn Arid 
xprin# each have their peculiar Advantages for I'dting out 
b ull Irt-t-d. The advaritsgcs r.f autumn tnuirpliiuling are 
the roil becomes well aeitlvd shout the roots, am! the 
treed arc prepared to make «n early atart in the rpilng 
The (ii-ndvanrages are that trer-a are always made more 
tenrler by removal for the endurance of the first winter; 
and tho am) hardens 011 the top to a crust, and the trees 
will not then grow an well as when tho soli has been lately 
stirred In setting out, aa in spring. Hence, tender trees 
iu severe climates should not be transplanted in fall, un¬ 
less they cun bo protected by a shelter from tho wind* or 
by a rcreeu of evergreens, and miles# the ground it dry 
and well drained, nutnrully or artificially, *0 iia to avoid 
the injurious result* of freeing about the roots. Hence, 
also, that numerous data of cultivators who never culti¬ 
vate their young trees at all, should always net in spring, 
for in doing so ttie trees will bn more apt to have a mellow 
soil about them during tho early part of tho season, than 
if the Hoil bus become hardened by setting all winter. 
Unless tho locality expose# I lie 111 much to cold wintry 
winds, anil late fall ruins which cannot drain off, wo pre¬ 
fer selling so lmrdy a tree a# the apple in autumn-intend 
ing, of course, to keep the roil mellow by cnltivaiion the 
following summer. Far more depends #»u after culture, 
than on any time or moiJo of selling out Ten times a. 
Arct.K On or—The apple crop In Western New York la 
not only large this year, but the fruit *0 far as w chart) 
observed is unu<anlly fine. The price, too, Is ho'ter thsn 
for many past years, and highlv remunerative. The fruit 
growers of the country are receiving a liberal reward for 
their toll and energy. Thoic who h ive prophesied a sur¬ 
plus of fruit, and prices so low as hardly to psy for pick¬ 
ing, will have to wait a little longer for the bail Unto 
coming. 
CHAMPAIGNE CIDER, 
A ft tot the apples uro crushed, press out the 
juice, put in a clean cask, arid leave out the 
bung. It will work without anything being put 
in. In four or five days draw off, atid put into 
another clean Cusk. Do this three or four times, 
allowing as many days between each changing, 
ft does not work well in cloudy weather, and so 
must, be left longer. If it does not fine well, It 
will not keep sweet. To assist. the fining, dis¬ 
solve six ounces of gelatine fop each hogshead, 
ami mix; do this previous to the last change of 
cask. 
The quality of cider depends upon the sort of 
apples used. Two parts sour apples and one 
putt sweet will make good cider. 
Now observe, let there he no time lost in the 
whole process, but allow sufficient time to do it 
well. It is particles of pulp left in the cider 
that causes it to turn sour. To effect the proper 
clarifying anil working, it will require four 
changes of cask, that is if you want first-rate 
cider. Do not put any water in any part of the 
process—having all juice. 
After the last change, the cider may remain in 
tho cask, bunged up two or three montbB. You 
can then bottle off—l»y the bottles down in a 
cold, dark cellar—some will burst, but then you 
must put up with it. It will be lit for use during 
the summer, when all parts of tho work have 
been well doue. The bottled cider will be equal 
to champuigDO, and will keep sweet 
Some put brandy, rum, gin, or other spirits 
in—it does not preserve it, but only makes it 
intoxicating. 
Blur Glass for Skuo Bkum — R. Hunt, 8 i>crolary of 
tho Royal Polytechnic 80 c oty, say# that—“Tho light 
which permeates ouloted glass partake* to nomo consider 
ublo extent of the character of tho ray, which correspond- 
with the glu a iu color. Thus blue glass admits tho cheui 
lea! rays, to tho cxcludon, or nearly so, of all others. Yil- 
iow gla»s Admits only tho permeation of tho luminous 
rays, while red glass oats oil'all but tho heating rays— 
which pats it freely. This affords us u very ea«y method 
of growing plants under U 10 influence of any particular 
light which may bo desired. Tho fact to which I would 
inirtieuliirly call attention 1 «, that the yellow and red rays 
arc destructive to germination, whereas, under the InHu- 
enco of violet, Indigti or blue, tho process is qnickonvd in 
a molt CAfraorriinary manner. The plants will grow most 
luxuriantly henealh glass of u bluo character, but beneath 
the yellow and red glasses tho natural prurient is entirely 
checked. Indeed, it will bo found that at any period 
during the early life of a plant, its growth may he checked 
by exposing it to tho action of red or yellow light, ” 
CHRYSANTHEMUM. 
Tho OhrysanChemum has always been afavorile 
/all flower. In favoiable situations and seasons 
it flowors well in (ho garden, but us it bear 
transplanting well, it is a great favorite for the 
parlor aud conservatory. Planlashould be taken 
from Ihe garden before hard fros's, which cun be 
done safely eveu after the buds are formed, but 
it is better to place the plants in pots, and sink 
the pots in the earth, on BOtae end border. Then 
they can be removed to tbe bouse in the autumn 
without disturbing the roots, where they will 
furnsh abundance of charming flowers until 
after Christmas. 
THE CLINTON GRAPE. 
Ens. Rural New-Yorker:— I was not a little 
surprised, on seeing the relation of the History 
of the Clinton Grape, by Prof. North, of Clin¬ 
ton College, in your issuejof October 24th. A1 
though I have never claimed to be the origina¬ 
tor of this variety, yet I have always supposed 
myself its putalive father, or at least its god¬ 
father, and as such have published Its history 
in two or more widely circulated agricultural 
papers, aud never before heard its nativity con¬ 
troverted, and I wonder that a learned Professor 
is not better advised, at this late date, as to his 
being the first annunciator of its paternal 
origin. 
My first knowledge of this grape was derived 
from my friend Dr. Samuel Freeman, of Sara¬ 
toga Springs, who, having lost his Isabella vines 
several times by the severe winters, hearing of a 
grape that, was prolific and hardy on tbe farm of 
the late EIuuu Pebbles, in the town of Water¬ 
ford, near the Hudson liver, procured cuttings, 
from which he propagated enough to test its 
value, and was so pleased with ibe result that 
he forwarded me a box of the fruit and a lot of 
cuttings, one of which I grafted about the year 
1830 on an old natural stock, which came early 
into bearing, the fruit of which I exhibited at 
our horticultural shows and named it Clinton, in 
honor of and in testimony of my admiration of 
that great man. It immediately became popular 
and was freely disseminated, and all the vines of 
the West and South came from that source. 
From the Professor’s description, I think this 
is a different production from theoue hedescribes; 
aa it has not the remotest “foxiness” or musky 
perfume—has no relation in pulpiness, flavor, or 
size of clusters, or likeness of leaf; to tbe foxy 
grape, (which is the Vitis vulpxna.) but ia a true 
aud greatly improved Frost Grape ( Vitis syl- 
vestrisj of our Northern alluvial bottoms; its 
pungent and biting acidity when not fully ripe— 
Us hardiness—shape of cluster—size of berry, 
and the wild form and thinnest! of leaf; all pro¬ 
claim It to be a descendant from the Frost Grape , 
from which there is no appeal, as relates to the 
character of my grape. 
This grape has been subjected to the test of 
the best analytic chemists ot the country, and i» 
shown to contain more tartaric acid and grape 
sugar, (up to the advent of the late new varie¬ 
ties,) than any other except, tbe Catawba, and 
makes a wine excelling any of the old kinds. 
It has never been esteemed as a favorite table 
grape, yet after enduring a few frosts, it becomes 
NATURALIZATION OF PLANTS. 
Tins Javan Lily kor th* Ilocsv.—As to the Japan 
lilies parUi.-ularly I do most strongly ad vino all whom it 
nvi.v concern no longer to dciny getting in these plants. 
Mj favorite mode ia to have about five roots in one large 
pot, giving thorough drainage; first an oyster shell, or 
better, a seine cap (to exclude tho worms,) then a layer 
two Inches deep of pounded charcoal, a handful of moss, 
the pot filled up with good soil— leaf mold and sand — 
the bulbs planted almost on the top, and a good thick 
layer of couutuiut refuse covering them well over and 
packed in amongst them. The little surface root* perfect¬ 
ly fill tho flbry stulf Which covers up the bulbs; and aiy 
plnntn thus treated havo been very beautiful. They may 
stand anywhere clear of fro*t till thoy begin to come op, 
then a window is suitable till tbe end of May, keeping 
them nice and moist, and after the flower-ftems rise, a 
pan of water to stand In, or a box of dAmp sand, is tbe 
proper treatment.— Gardener'tt Chronicle, 
Few who enjoy delicious fruits and beautiful 
flowers realize, even for a moment, how much of 
time, toil and skill it bus cost to introduce these 
choice inhabitants of the garden, and bring them 
to their present state of perfection. It is difficult, 
to believe that ia these Irnits and flowers which 
seem so much at home, we have representatives 
of all quarters of the globe, and that what is now 
so gay and rich, is indebted to tbe skill and 
patienco of persevering cultivators for all the 
qualities we admire. In the Gardeners' Monthly 
we find an interesting article on the Naturaliza¬ 
tion and Improvement of plants, a part of which 
we copy: 
“TamiDg—all of our readers will admit—is 
delightfuL It is the exercise of powerin its most 
fascinating aspect; coaxing, cunning, ingenuity, 
perseverance, and a host of virtues are called 
into play, and we never kne w of our abilities till 
we began to praotice them. How pleased is the 
babe with its first toddle across the floor. 
“As the result of this taming we see the tohaoco 
plant, our American weed, grow in Asia Minor. 
If not as the ‘delicious’ Havana cigar, still as 
its worthy sister, the Turkish smoking stuff. 
Cotton seed wandered all the way from Asia 
to enrich our American continent—the seed, 
alas! of riches and of woe! 
“ There has been a continual interchange be¬ 
tween the two hemispheres in the way of plants; 
an interchange fostered mostly by the prosppet 
of gain, which the enterprising individual had In 
view, but none the lesseuriohingtoall mankind. 
“ In this way many plants, that ‘Dame Nature’ 
denied to thid country or that, have become uni¬ 
versal, in a sense. In our own favored country 
we have made a home for tbe vegetation of 
Japan, Northern China and Mexico; aud in 
spite of latitude or longitude, we make bold to 
impress under culture one way or another the 
richer delicacies of the world, and still we pur¬ 
sue the taming process. 
“The attempt to oolonize plants ie constantly 
THE FLAVOR OF FRUIT IMPROVED BY 
THINNING. 
Macaroons.—T hese little cakes are much ad¬ 
mired, and are a very agreeable addition to the 
deBserh Tbe following is a recipe for preparing 
them:—To a quarter of a pound of sweet almonds, 
take four teaspoonfuts of orange-flower water, 
the whites of six eggs; arid one pound of sifted 
white sugar. Blanch tbe almonds, (remove the 
brown skin,) and pound them with the orange- 
flower water, or some of the white of an egg; 
then whisk the whites of Ibe eggs, and add them 
gently to the almonds. It. in important that these 
two ingredients should be carefully added, or 
they will “oil,” or sepurate. Sift the sugar into 
the mixture until the whole forms a paste, not 
too stiff to drop upon white paper, which should 
be placed in a tin, or on a plate, aud the whuie 
baked in a slow oven till done. 
Crayukkrikb. —Three or four years ago I transplanted 
cranberry vines from my meadow to on« of mi garden-, 
which Is pine plain land They ti»v« grown well, and 
they am now loaded with fruit. I bod eompromiitud with 
them; that If they would como and live with me on wj 
light land, I would tiring them their native soil, to that 
they should not suffer by emigration. I dug channels two 
feet wide, twenty inches deep, and three feet apart. I re 
moved the gravel, and filled Ihe channels with muck 
from whence they were to he taken. I took Up the cran¬ 
berry plants, ill email olasters, and set them deep in their 
natural element. They appeared to be perfectly content¬ 
ed with their new locality. Thoy now occupy one square 
rod of ground, and they are beginning to rn'Arge their 
bowlers. I keep this patch clear of weeds. The expense 
«f this cranberry square rod was about two duy»’ labor of 
one m«n. and one day’s labor of one horse. The prospect 
now is that the cranberries will yearly pay expenses of 
their new settlement. Muck, and experiments well di¬ 
rected wlil prove successful.— luitmal of Ay, tculhtre. 
How to Cook Salsify—W ill some of the 
Rural ladies please send a good method of cook¬ 
ing Salsify or Vegetable Oyster, and much 
oblige,—N elli a. 
One of our lady friends says Salsify may be 
boiled, cut or sliced, and stewed a few minutes 
in milk with salt and butter, or they may be 
jammed up and mixed with a flour batter, salt, 
eggs and milk, and dropped in spoonfuls into 
hot fat and fried till brown. A very small quan¬ 
tity ot dry codfl-h picked fine and mixed in 
increases the oyster flavor. 
Plants for Name, —We have received the following 
plants for name; 
From U. A. G , Cassadaga, Aittwmia airrhoea— climbing 
Fumitory. 
From “ A 8 ab#oriV*er,” SoipioviUe, Adhemia airrhoea 
and a PolenMUx. 
From “An Inquirer,” five specimens. Na. 1 is tbe 
double variety of Ar.hiUea jSarmua - Sncezewort. No. 2 
is a Sedvm. No 5 is GUia tricolor— Tricolored Gilia 
The others we e&nnot name from the specimens received. 
Browned Potatoes. — Boil potatoes of a 
nearly uniform size till about two-thirds done; 
pour off the water; retnovo the skins; place 
them in a hot oven, and bake till done. When 
baked potatoes are wanted in haste, this is a very 
quick and excellent method. 
