setahire, situated at the foot of the Mcndip hills. It 
i* a thick cheese, 15& inches in diameter, and from 18 
to 14 inches high, and bears the highest quotation of 
any in the English markets. The shape was origi¬ 
nated about one hundred years ago. the-farm its of a 
neighborhood combining their milk, and making the 
•heefe at each others houses in turn. Ilia a very high 
character of cheese, audita excellence has never been 
surpassed in American dairies. 1 he distinctive fea¬ 
tures of excellence in Chuddar choose are embraced 
in the following points: 
1 st. Mildness and pnrity of flavor; 2d. Quality, 
wb'ic.h consists of roeltoltfDG 6 & richness uridcr tuo 
jaMxium irum ujrwin * , --v — 1 
as regards shrinkage, handllngaml cutting. 
A minute description or the process of manufacture 
was given, as Mr. Willard saw it in the Somerset 
dairies Ho was at son if. of the most noted dairies in 
the conntrv. Was at Mr. Gibbons, who toqk the gold 
medal for the best cheese at the International Exhibi¬ 
tion. at Paris. He was at Mr. Josiah Harding’s of 
Marksbury. the great exponent of Cheddar cheese 
making in England, and with Mr. McAdum of Gorety 
Hill, Cheshire, who has written an essay on cheese 
making, and was the means of introducing this pro¬ 
cess in'.u Scotland and Cheshire. This process, Mr. 
Willard thought, was the only one from which sugges¬ 
tions of practical utility could he drawn, that would 
he of value for the cheese makers of America. 
The leading feuttirea of the process consisted In on 
early expulsion of the whey, exposing the curd a long 
time to the air. and allowing it to eouie to maturity, 
heaped up in the tub or spread out in the sink. This, 
together with the grinding of the curd, stilting and 
pressing, differed from the process usually adopted at 
our factories. He thought the early drawing or the 
Whey an advantage, since the whey often contains 
taiuis of the worst character. The. sooner it couldbc 
got rid of, consistent with the nccc-rary operations, 
uie better it would be. The curds should undergo 
the proper chemical changes, alter the wUey was I 
drawn. We cauuot give m a brief abstract all the . 
peculiar features of this process, or the many valuable 
and interesting suggestions offered by the speaker, i 
To the cheese makers present, this part of the lecture ( 
giust have proved of the greatest utility, 
Mr. Willard gave high praise to the English dairy¬ 
men for Lhe perfect neatness and Cloftullnesa of their 
dairies Nothing iu English cheese making struck 
him with so much force and admiration as ike cleanli¬ 
ness in which everything i« conducted. The milking 
is very Carefully performed in tin pails. The ilairy is 
located out of the reach of bad odors, or anything 
likely to taint milk. The milk rooms have stone 
floors, the joints of the. flagging cemented, so that no 
slops or decomposed milk van lind an entrance. The 
ntonsils and e verythlng about the dairy are kept as 
clean n# the table and crockery of the ni»m.fastidious 
housewife. This feature of Cleanliness, the speaker 
said, he. found wherever he went, from tile* Koval 
Dairy, at. Windsor, and radiating from thence all 
through England, lie believed it was this cletuiiineaa 
and the untainted condition of tbe milk, together with 
the even temperature of the curing room-, that were 
the leading cause- of the tine flavor which Is charac¬ 
teristic of some of the English cheese. 
The cheese makers of America have a hot, bad cli¬ 
mate- to contend with. Much of the milk in hot 
weather was spoiled before it reached the factory. 
The practice ol putting warm milk In cans, and cov¬ 
ering closely, and then taking it a longdistance to ihe 
factory, war objectionable; the milk -hould be cooled 
and invested of its animal odor before leaving the 
farm, it was a wcll-knowti fact that milk right from 
the cow, shut up in a vessel, soon becomes putrid 
iu hot weather. Many cheese manufacturers eom- 
E laln that milk, ofien, when it reaches the factory, 
ua a fadid, sickening oflnr. Here Is the commence¬ 
ment of bad flavor. When the weather was unfavor¬ 
able, with such milk,manipulated twit often Ib among 
the bud odors about tins factory, It was impossible to 
make a flue flavored cheese. 11 was tliiH putrid condi¬ 
tion of the milk that was a fruitful cause, of the curly 
decay of American cheese. 
In testing cheese abroad ho had been mortified to 
gel the taste of tainted rennet and the drippings of 
the stable, It was unpleasant to speak of these things 
and doubtless unpleasant l'ordalrymcu-to hear them, 
hut tin: truth must be. told. A reformation In this re¬ 
spect must, be had, or we should never reach the 
standard nt which wo were aimin'. In regard to ap¬ 
pliances for making Cheese, we were greatjy in ad¬ 
vance of the English. Our manufacture as u whole 
war hotter. Our cheese was richer In butter. English 
dealers spoke In high terms or the improvement that 
the factories had mad*- in the texture and solidity of 
our cheese. The greatest fault complained of was bod 
flavor. The speaker gave several other causes of bad 
flavor, and spoke of the Injury our cheese often re¬ 
ceived by being sent off in hot weather, and put into 
ships freighted with grain, oil cake, or other sub¬ 
stances, from which uniils were absorbed. The out¬ 
ward appearance ol'American cheese abroad was gen¬ 
erally good. The nicer grades of cheese stood high 
in the English market. Some of our cheese was 
considered unite, equal in flavor to the best and was 
richer t hun tho Cheddar. There was prejudice against 
Amcricunchec-e.but.it was fast woariug away. As 
to the real merits of the cheese of the two nations, 
the Cheddar vrus the only style that conld Am pete 
with us. 
The speaker gave a description of the manner in 
which Cheshire cheese is manufactured. There was 
nothing in the process adapted to America. Our fac¬ 
tories nrc iu every respect greatly in advance of the 
Cheshire dairies. 
The styles of cheese demanded for the trade was 
theu discussed at length with reference to the various 
markets. The Cheddar shapes as a whole were, most 
popular, though in some of the markets there was no 
objection to the flat chee.se. The Derby shape, if of 
rich quality and good flavor, would command the 
highest prices in London. 
In tho matter of color, advice was given which the 
speaker said would save, our dairymen thousands of 
dollars. He described the colors required in the dif¬ 
ferent markets of England, and the methods employ¬ 
ed by the English annottn manufactories for making 
their celebrated liquid annotto. 
_Mr. Willard gave a vlvhl picture of English farm 
life,‘the homes or lbs peasantry and of the wealthier 
classes. He took bis hearers upon Mr. Harding’s 
farm, Introduced them to the proprietor, mid told 
them bow he managed a poor farm or 300 acres, paying 
in rents and taxation $.1,500 tn goKl, and yet was able 
to keep up a good establishment, ami make an annuul 
pro lit of over $3,000 per year 
Mr. Willard raid he had no fault to And with the 
English, lie found them a generous and hospitable 
people. n<; received many ar ts of kindness from some 
of England's most distinguished meu. He spoke of 
the friendly luatiuer in which he was received by Dr. 
Voeleker of London, Professor Hilbert of Rotham- 
*ted, Mr. Frcre of Cambridge, editor of the Journal of 
the Koval Agricultural Society, Professor Gangee, the 
great Veieriuariau, and many other*. He was many 
times urged to write t'orthe Journal of the Royal Amn- 
culturul Society, and had intended to do so, but the 
w ork of tho AsHociat ion ami his lottero home, left no 
time ut Ms disposal in this way. 
The lecture closed by reviewing the condition of 
the English markets : the effect of the cattle plague iu 
Cheshire- the English as a cheese eating people, and 
other topics, iu which was Introduced inneh mtercHt- 
mg and useful information, not hitherto presented by 
other writers and speakers. Mr. Willard traveled 
through England, Scotland, Ireland, France and Switz- 
erlaiut, but his lecture treated mostly of English agri- 
col lure and matters pertaining to the dairy husbandry 
of that country. 
GNAWED TEEES.— CITRE. 
The Maine Fanner supplies a plan for repairing 
the damage sometimes done to fruit trees by the 
gnawing of the Bark by mice, rabbits and other 
animals. It is to cut a number of small twigB 
from the gnawed tree and insert them in the 
bark of the girdled boll, one end above and the 
other below the wound. These sprouts, prop¬ 
erly fitted in, will serve as conductors of the sap 
of the tree. Over these bent sprouts or conduc¬ 
tors bind a covering of eliu bark or an old oil¬ 
cloth as a shade, and the marred portion will 
soon heal over and the growth continue with¬ 
out sensible interuption. Where young trees 
are mulched in the fall with straw, leaves or 
other material suitable for a mouse-nest, these 
pests are pretty sure to appropriate It for winter 
use, and, while harboring there, will gnaw the 
bark, sometimes completely girdling the trees, 
not unfrequently causing its destruction if a 
remedy is not timely applied. 
HOaraULTOBAL 
TEEES ON THE PRAXEEES. 
It seems that the people of the Prairie States, 
moved thereto by tbe frequent destructive blasts 
which "sweep over thaf'region'nf country, are 
agitating Jhc 'question ;of tree planting, on an 
extensive scale, as aTneans of protection in win¬ 
ter and comfort in the summer. The plan is not 
only feasible but a good one, ana, if acted on 
and carried out by patient, persistent and con¬ 
centrated action, but a few years will have 
elapsed before the beneficial effects of the enter¬ 
prise will he seen, felt and appreciated. 
Waving fields of grain, stretching away in the 
distance to the verge of the horizon, impart a 
feeling of satisfaction to toe owners, but how 
much more pleasant would these fields be w^ro 
their monotony occasionally broken by the in¬ 
terposition of occasional trees and clustering 
groves? Springing up, here and there, over 
these illimitable savannahs, tlie solitary and clus¬ 
tering shades would impart a sense of comfort 
and repose which farm crops alone, however 
luxuriant, can never supply. It requires but sys¬ 
tem, concert of action, and a firm determination 
to succeed, to secure, within a few years, the 
chaugc in prairie aspects here contemplated —a 
change important alike to the pecuniary interests 
and comfort, of the people. By the interposi¬ 
tion here proposed to the effects of the sweep¬ 
ing pruirlo gales, much of their*power to harm 
will be destroyed, their Winter rigor diminished, 
the value of the lands greatly augmented, while 
the comfort of the people and their farm stock 
will be much increased by the protecting and 
grateful shade supplied during the scorching 
days of the summer season. 
■ 1 1 ■ »a ^ ■ 
OBCHAED GEdtJND. 
• _ • * 
“Old Firkin,” in the. North-Western Farmer, 
makes some good observations on the subject of 
orchard planting and the proper manner of cul¬ 
tivating the trees and ground. lie says that 
many settlers in the West are from Pennsylvania, 
who follow out, the practice of their fathers and 
build their dwellings near sonic spring or ufttttral 
water course, and there also the orchard is 
planted, no matter how low or depressed the 
ground may be. The consequence Is that the 
orchard is planted in soil too moist for the trees 
to grow and bear thriftily, with the superodded 
drawback of exposure to the early frosts of 
spring, by which the fruit is killed while in an 
embryo state. Elevated, rough or stony ground 
is much better for orchard planting than the 
richer loaiu of the more depressed sections of a 
farm. But, no matter where planted, the ground, 
around the bodies of the trees, should be kept 
open aiul free from sod, while that about tho ex¬ 
tremities of the rooks Bhould be properly mulched 
and manured to supply what the trees draw from 
the. soil while growing and fruiting. 
SHEEP GNAWING YOUNG TEEES. 
W. H. Norton, Springfield, N. Y., writes, “I 
set out over one hundred apple trees this fall on 
winter wheat stubble. Two years ago we plowed 
under a heavy crop of clover on this field. This 
last spring the aluvcr came up very thick; noty, 
wishing to pasture it, will yon tell me, how I can 
best protect these young trees from being 
gnawed by sheep? Will coal tar prevent It, amt 
it so, is there anything in coal tar injurious to 
t he growth or life of a tree ¥ ” 
Coal tar has been recommended and used suc¬ 
cessfully for the purpose of preventing sheep 
from gnawing trees. We have also known eases 
iu which hogs rooted up the ground and gnawed 
the roots of young apple trees; coal tar applied 
around the collar of the tree stopped their dep¬ 
redations. Care must be taken not to use it in 
excessive quantities; a slight application ol it 
is sufficient. Young trees may, also, be encased 
in rolls of basswood bark. It would not be very 
costly to enclose each treee with a light paling, 
or box of wood. 
betjrrbj :d 4 Anjou peak. 
This pear ia of French origin, and is one of 
the most promising of the newer varieties. It 
succeeds well as a standard or dwarf, bears mod¬ 
erately, — rarely overloading itself,— and the 
fruit, though not very Bhovvy, is of very fine 
quality. At the meeting of the Western New 
York Fruit Growers’ Association last win¬ 
ter, the Beurre d’ Anjou received very high 
commeudation. Mr Wilder of Boston, de¬ 
clared if he could have only Oue variety that 
should be the one. Its period of ripening is 
about the middle of autumn, and it is properly 
on autumn pear; but it keeps readily far into 
tho winter, and may bo substituted for the 
strictly winter pears, which are much more 
difficult to grow and mature properly. The 
fruit is rather large, ohovalc, and well rounded. 
Sklu greenish, slightly russeted, sometimes hav¬ 
ing a reddish-brown shade where exposed to the 
sun. The flesh Is sllghly granular, buttery and 
melting. Wo think well of tills pear and believe 
cultivators will not regret planting it largely. 
eral culture is not recommended for the reason It is not denied that' many crops of grapes 
that the wood dpes not unite sufficiently well to were injured, reducing the price however only 
Withstand the pressure of the strong winds to the figure expected to be realized for grapes 
which lrcquently prevail. when their cultivation was first undertaken as a 
business, More than ten years sucecasftil culti- 
FE0STS ON GEAPE LANDS,-WATER. vation of tho Catawba and other varieties cm the 
hills surrounding these lakes, without a l'rost to 
In tho. Rural, dated Dec. 15th, an.article ap- overtake, or rot or mildew to intercept their 
pcared headed “ Area of Grape Lands aud Intlu- healthful maturity, has given sufficient confi- 
cncc of Water,” the professed object of the donee to grape growers in this region, and some 
writer of which is to show the extent and loca- others, to Induce them to in vest at least 800,000 
tiott of lauds best adapted to the culture of the dollars iu the manufacture of brandy, and still 
vine Jn this country, and that those near to fresh, ,U| d Sparkling wines. And an advancement and 
FE0STS ON GEAPE LANDS.—WATEE. 
deep, cold water are the only ones exempt from success has been achieved in the business atlr- , au(1 cork for U8e . Boalc y0U r wbito doUlflii 
untimely frosts, &c. The writer brings forth ft by tew it any locations In the whole QV(jr ni ^ lt ln eimp i € wuter; ia ti 10 moraIng 
theory to account for a few facts alleged to have lcu * th and breadth of our widely extended wringou t and soap Wristbands, collars and dirty 
been observed at Frcdouia, C’hatauqua Co., N. country. iUR , etalncd plftc ,, H . havo y0U r boHer half flUcd 
Y., some live miles from the southeast eornerol The partial failure of our crop will prove hut w U,h water, and when at scalding heat put in 
Lake Erie, and discoveries wade some time lasj slight discouragement. As an item of eucour- ono common teacup full of the fluid, stir, aral 
full in ileasant Valley; and finally concludes agoment to all who may be interested in growfhg p U t iu your clothes without rubbing, and boil 
that if this theory is correct, it must .naturally grapes, or making wine, an abstract of the. Wine . tor , lU .lf an hour; take them out and put them 
follow that the larger and deeper the lake the Chronicle of Germany, taken from the Records lllto warm water, then rub lightly through ono 
more “perfect m<\ uniform" must he its protect- of the Agricultural Soviet* lu Wcrtembcrg, is 8U(l8 ouly> rlnsin g well in clear rain-water, and 
ing influence, and while small lakes may answer here,added, which shows that for432 years, from aga | u in blueing-water, as usual, and all is com 
for “ common trust*, > this <Mp one, Lake Erie, 1420 up to 1852, there were p i ct e. For each additional boiler full of clothes 
only is safe for security against “ unusual freezes, Those eminently distinguished for good wine only. ,« add * a cup of the .1 aid only, boiling the whole 
ns seen by the destruction of the grape crop o t good win,,.. 38 washing In the same water. Replenish if ncces- 
along the shores ol Crooked and Seneca Lukes.” iitdriln nnniitu . .. ,, ... . ... 
There are several statements in this article that Interior. ,199 . , , , . . 
Wisconsin State IIoRTicm.ru hal Society.— The 
third annual meeting of this Society will beheld at 
Madison on Tuesday, Wednesday, and Thursday, tho 
22d, 23d, and 34th of January, 1867. An election of 
officers will lake place, after which horticultural dla- 
cubbIous will be in order. A winter exhibition ot 
fruits will bo made, and the aid of fruit growers, to 
make it attractive, Is Invited, Visitors from abroad, 
will be cordially welcomed by the Society 
Covering Dwarf Peak Trees.— (W. W. S.) This 
correspondent proposes to cover, and thus protect., 
some small dwarf pear trees with old suit barrels, and 
he queries if there would be any danger of smother¬ 
ing them. Not ln the least. The barrels may remain 
on until all danger from cold wcathor is past in tho 
spring. This is a very good method of protecting 
small dwarf trees, but not practicable on an extended 
scale. 
Anoeus Quince for Hkijobs.—'T be Horticulturist 
recommends the trial or the Angers Quince for hedges. 
It is vigorous in growth, has short, stout thorns, and 
the more it is clipped the more vigorous and bcAutlfril 
it becomes. The fruit 1# similar to the orange quince, 
and the clipped plants bear abundantly. The experi¬ 
ment is worth trying In soli of a heavy clay nature. 
Iowa Apples.— Mr. Burr Andrews showed the 
editor of tho Davenport Democrat a basket, contain¬ 
ing 100 apples which weighed 125 pounds, or ari aver¬ 
age of 20 ounces to tho apple, lie offers to wager $100 
that this cannot be heat by any orchard in the U. S. 
Honuaiic 3>cnumiu]. 
WASHING FLUID. 
From boyhood I have sympathized with deli¬ 
cate ■women who weekly labor at the wash-tub, 
and have mourned that while genius has supplied 
men with tho mower, reaper, thrasher and 
horse-rake, so little has been done to alleviate 
tho most formidable toil of the household—al- 
: belt the wringer is a good thing. It is, there¬ 
fore, with pleasure that I act as tbe amanuensis 
of an experienced, skillful and very tellable 
housekeeper, who bus for years constantly used 
’ a washing fluid, which she avers Ims the follow¬ 
ing advantages;— It is not unhealthy to tho op- 
1 orator; it docs not injure thosclothcs, but on the 
1 contrary saves them from being rubbed to 
pieces; it siivcb much soap and much labor; leaa 
' fuel and time are required in boiling; and tho 
1 clothes when washed are of a snowy whiteness, 
whiter than by any ordinary process of washing. 
The recipe aud process arc as follows:— Take • 
: of sal soda 1 lb.; unslaked lime lb.; rain water 
] 5 quarts. Boil a short time, stirring occaslonal- 
* ly; then let it settle and pour oil'—by ono or 
^ more decantations — the clear fluid into a Mono 
jug and cork for use. Hoalc your white clothes 
' over night In simple water; in the morning 
* wring out aud soup wristbands, collars and dirty 
and stained places; have your boiler half filled 
t with water, and when at scalding heat put in 
ono common teacup full of the fluid, stir, aud 
? put iu your clothes without rubbing, and boil 
e -for half an hour; take them out and put them 
s into warm water, then rub lightly through ono 
* auda only, rinsing well in clear rain, water, and 
TEEES STARVED 
DEATH. 
Thb N. E. Fanner relates a conversation which 
took place betweep two farmers on the subject 
of deterioration iu the apple orchards. The cori¬ 
el os ion arrived at was that orchards, as a general 
thing, were literally starved to death. This 
assumption may be rather sweeping, but it is 
certainly worthy ol consideration. Orchards 
left year after year with the turf pressed com¬ 
pactly about the roots and lower Beetion of the 
bodies ot the treee, with no loosening of the soil, 
nor any application of manure, can liurdly be ex¬ 
pected to produce much fruit; nor do they. 
The soil needs stirring, wants the aid of invigo¬ 
rating fertilizers and Buck pruning care as shall 
divest the trees of superabundant wood. At all 
events orchardists should avoid the just censure 
of starving their trees to death, as it is asserted 
many of them have done and are doing year 
after year. 
GRAFTING TJ£K FEAR ON THE APPLE. 
The Attica Atlas, alluding to this subject, 
says:—“ About a year since, one of our dogmatic 
agricultural and horticultural editors — himself 
engaged in propagating fruit trees and vines — 
with assurance worthy of a professor in mathe¬ 
matics, answered a correspondent’s inquiry thus: 
‘ You cannot graft the pear on the apple and 
producefrwU? ” The editor of the Atlas contin¬ 
ues:—“In 1866, on our grounds, &ome forty 
dwarf pear trees put out. blossoms—aud not oue 
of the forty ripeued a decent pear. We had four 
pear graft* growing ou the apple, aud they all 
produced perfect fruit and a liberal crop.” The 
practice of grafting the j>ear ou the apple for gear 
only is safe for security against “ unusual freezes, 
an seeu by the destruction of the grape crop 
along the shores of Crooked and Seneca Lakes.” 
There are several statements in this article that 
are entirely true, as till will admit—namely, the 
influence of lakes In softening and tempering 
tho atmosphere around them; the limited num¬ 
ber of acres as compared with the whole area of 
our country where grape culture can be success¬ 
ful, &c. But ln his apparent effort to establish 
bis theory, he has been unfortunate In falling 
into errors that are too patent to pass unnoticed. 
The depth of the water of Lake Erie has never 
before been put forward as a cause why grape 
culture should succeed along its borders, or fur¬ 
nish immunity from frosts. Great depth has 
never been awarded to it. It is known to freeze 
early in winter and to remain frozen until late in 
spring, in comparison with those of the chain to 
which it belongs. It never escapes the icy em¬ 
brace of our mildest winters. While on the 
other hand, those small lakes, sufficient only to 
protect from “common frosts,” but not from 
“unusuid freezes," the vines upon their shores— 
Crooked and Seneca—have a widcJy different 
reputation. Crooked lake seldom freezes at its 
head in our coldest winters, and frequently re¬ 
mains open its entire length, and Seneca Lake 
never, iu tho memory of man, has been suffi¬ 
ciency obstructed by ice to interfere with steam¬ 
boat navigation from head to foot. This Is a 
distinguishing peculiarity of it. Now, if they 
seldom or never freeze, and Lake Erie Is remark¬ 
able for its comparative shallow waters and uni¬ 
form freezing in winter and remaining so, what 
does it argue? More uniform and perfect pro¬ 
tection to vines upon the hills that surround it ? 
But the innocent fault of his ilUist.ratio:i lies in cit¬ 
ing the destruction of the grape crop along these 
snndl lakes, on the nights of the 5tli and'6th of 
October last, when the “W/ frost" occurred 
near Fredonia, which left “ vmrly unharmed” 
the vines there, except in the “lowest places 
near the lakes,”—while at the head of Crooked 
Lake, on the night of the 6th at 6 u. m. the ther¬ 
mometer showed 50' above zero, and at 6 the 
next morning 42°, and, of course, no trost. 
The nights of the 4th and 5th were the occasions 
when severe frosts did occur, but insufficient for 
the destruction of the grape crop. Far from it. 
Nor did it show a partiality for “low lands” 
near the shore. Some vineyards on high land 
were nearly unharmed, and many close down to 
the water’s edge, on both shores, were entirely 
untouched. If any curiosity should arise, to 
give interest to inquiry, as to tho truthfulness of 
these statements, it can be satisfied by calling 
upon Capt’s Burns and Webster, Geo. W. Mc- 
dowell, I. L. Gillrt, A. Eggleston and others 
ot Crooked Lake, and L. Larbowk, Mrs. Hil¬ 
dreth, H. Reynolds and others of Seneca Lake. 
Those omiui-ntiy distinguished for good wine only, ii add teacup Ol tbe fluid only, boiling the whole 
Pretty good ones . .washing in the same water. Replenish If ncces- 
wines...-lO sary from the wasli-ttib. The hoilingsudamay 
. . be used to wash colored clothes, as the fluid will 
Total.. uo t injure their color—colored flannel aud Stock- 
Concerning productiveness, there have been tiic same — but not white flannel. Instead 
Years of ample yield. 114 of soaking over night, the clothes may as well 
u iddling. 18 bc soaked in warm suds while breakfast Sb get- 
“ Failures, oryieldBnot paying GxpenttcH. ,201 ^ inore convenient to the operator. 
_ , , - Two things my informant suggests:—The 
. rinsing water should be warm, so as not to chill 
While Germany, as the record bIiowb, has her the operator; and clothes rinsed ln rain-watpr, 
vine crop killed or seriously injured, on an aver- on subsequent occasions wash easier than if they 
age, three years out of tour, we have reason to were rinsed in hard water; probably because a 
congratulate ourselves on our success. mineral deposit from the hard water drioB iu 
Urbuna, N. Y., Jan'y, 1867. E. Van Kkuren. tiietll 
My wife has tried the above recipe and pro- 
Yiovtinittml Jtotesi and (JhtmjCiSi CCf ’ S "’ ^ 0r wce ^ 8 >approves of It. 
v Peter-Hathaway. 
" Millan, Erie Co., Ohio, 1867. 
. ___ nr__ %y .. if tv . 
Concerning productiveness, there have been 
Years of ample yield. 114 
" “ Middling.;;;;;;;;.is 
“ “ Poorer. 99 
“ “ Failures, or yields not paying expenses , *201 
Total years.'.. 432 
While Germany, as the record bIiowb, has her 
vine crop killed or seriously injured, on an aver- 
age, three years out of four, we have reason to 
congratulate ourselves on our success, 
Urbuna, N. Y., Jan’y, 1867, E. Van Keurkn. 
ftortintlhul Igote.s and 
Gkai-eb and Wine in New Mexico.— Maj. Emory, 
In his report to the Department at Washington, 
speaks in glowiug terms of the wine producing ca¬ 
pacity of tbe country in the neighborhood of El Paso, 
one of the garden spots or I lie western continent. He 
thinks tho climate and soil the best adapted to the 
culture of the grape of any in the world—being less 
exposed to injury from mildew and frost than In any 
other section. It is essentially a pastoral region, but 
the grape Is the leading product and or a quality and 
flavor surpassed by none. The soli, composed of the 
disintegrated matter of the older rocks and volcanic 
ashes, is light, porous and rich. The frosts, Ln win¬ 
ter, are just sufficiently severe to destroy the insects 
without iujuring the plant, and tho rain seldom falls 
in the Season when the plant ia flowering, or when 
tho fruit is coming to malurity and liable to rot from 
exposure by humidity. As a consequence of this con¬ 
dition of things, tbe fruit, when ripe, has a thin skin, 
scarcely any pulp, and is devoid or the musky tasto 
usual with American grapes. • 
--- 
The Scutpkrnonu Grate.—A writer in the South¬ 
ern Cultivator advises tho farmers of the State of 
Georgia to cultivate largely the Hcuppernong grape, 
lie estimates that oue hundred vines, planted on three 
acres, will yield 5,850 gallous of wine annually, at the 
end of ten years. At 40 cents per gallon, tlm crop 
would amount to $ 2 , 100 . 00 —a greater profit, lie argues, 
than has ever been made a initially by cultivating 100 
acres of cotton.. A yield of 1,750gallons of wine per 
acre I May' the common sense of the farmers of 
Georgia, or any other.State, deliyer them from opera¬ 
tions based on such wild-goose estimates. 
, -» , 
# 
Massachusetts Horticultural Society. — At a 
recent meeting of this Society the retiring President, 
0. M. Uovey, made a brief address, when bia success¬ 
or, J. F. C Hyde, delivered hiM inaugural. Both 
gentlemen recommended the policy of increasing the 
amount of premiums on Horticultural productions as 
a means of encouraging high cultivation. The in¬ 
come of the Socle’y lor last year was over $30,000, 
and its property is valued at over' $125,000 above its 
indebtedness. 
Fine French Podding. —Beat light the yolks 
of 4 eggs— theu beat In 4 tablespoons sugar— 
then one tablespoon flour and a little salt. Vour 
on this one quart of boiling milk — flavor it aud 
let it come to boiling heat, stirring briskly for a 
few minutes. Pour int® a disli for the table. 
Whip the whites to a froth with 4 tablespoons 
powdered sugar and Bprcad on the top. Set in 
tho oven to brown.— m, b. 
Inquiry. —Ciut any ol your readers inform me, 
through your valuable paper, whether there is 
any preparation which can be applied to a wh'ito 
pine or spruce kitchen floor, which, will pene¬ 
trate the wood aud color it, and not clean off or 
wear off as does paint on the surface? And 
could staining be followed by a coat of linseed 
oil to give hardness ? —E. Kuhhmore, North 
Hempstead, L. /. 
Recipe for Fried Cakes, — 2 cups of sugar; 
3 eggs,—2 cups of sour milk, cup of sour cream 
—flour and seasoning to taste. 
Molasses Cake. — One cup of molasses, one 
cup of hot water, iu which dissolve a teaspoon- 
full of soda; four tablespoons of melted batter 
and lard, stir them, with seasoning to taste.— 
Mra.'E. G. S., Jan., 1867. 
Biscuit a Luxury for All. — The popular 
notion that people suffering from dyspepsia or 
predisposed to that disease, should not eat bis¬ 
cuit, has grown out of the fact that the common 
Saleratus has been used in the making of such 
biscuit. And it was right; the article in mis¬ 
chievous. But light and healthy biscuit, such as 
dyspeptic people may eat with impunity and with 
positive benefit, are mode from D. B. Do Land 
<fe Co.’s Best Chemical Saleratus. Physicians 
admit this. 
