shrubs, indicated by figures, are to be planted on 
the lawn. On the front and one side, and that por¬ 
tion which borders the carriage road, an evergreen 
hedge is represented, which may be of red cedar, 
hemlock or arbor vit;e. No. 1, American Mountain 
Ash ; 2, Fyrus Japoniea; 8, Deutzta Scabra; 4, Eu¬ 
ropean .Mountain Ash; 5, Kilmarnock Weeping Wil¬ 
low ; G, European Weeping Ash; 7, Siberian Arbor 
Vitae} 8, Juniperus Ilibernica, 9, Cercis Canaden¬ 
sis ; 10, Tartarian Honeysuckle; 11, Weigelia Rosea; 
12, Mahonia Aquifolia; IS, Rosemary-leaved Willow; 
14, Donble-flowering Deutzia; 15, Dontzia Gracilis ; 
16, Double-flowering Spirea Prunifolia; 17, Berberis 
Purpnrea; 18, Rhus Cotinus ; 19, 30, 31 and 22, Hy¬ 
brid Perpetual Roses; 23, Shrubs and small-grow¬ 
ing trees; 24, Norway Spruce; 25, Mahonia; 26, 
Juniperus Sabina. 
The above arrangement will produce a good effect, 
although the varieties might be changed without 
detriment to the plan. William Webster. 
but will either rely on the crushing given iu the 
stemming process, or use a mill, or a bucket and 
tripod.—[To be continued. 
HORTICULTURAL NOTES. 
Of our small fruits, the currant has received less 
attention, during the past few years, than it de¬ 
serves. It is really one of the most valuable on our 
list, and signs indicate that more attention will be 
given to its cultivation iu the future than in the 
past. The growers of small fruits for market can 
make the currant very profitable, as it is well adapt¬ 
ed for that purpose, and the demand is, and will be, 
large. It possesses an advantage over most other 
summer fruits—that of keeping well after it is ripe 
and hearing a long transportation to market. It is 
alBo quite desirable for use in a green state, and the 
grower runs little risk of losing any part of his 
crop by reasonable delays in harvesting, caused by 
wet weather or scarcity of help. 
It is propagated by the simplest method, viz: 
cuttiogs, which grow very readily if planted early, 
and make the best plants. Cuttings may be used, 
even, with success to start the plantation, without 
first rooting them in beds and then transplanting, 
although this course should not be adopted, except 
by skillful and careful cultivators, and on soil of the 
most favorable kind and well prepared. Currants 
flourish best on rich, deep soil, somewhat heavy 
and moist. 
Some cultivators advise the tree form of pruning, 
which consists of disbudding the lower part of the 
cutting or plant, leaving a smooth, tree-like Btem a 
foot or so in height, supporting a bushy, tree-formed 
top. No suckers or root sprouts are permitted to 
grow. This system makes fine looking plants, but 
gives no chance for a renewal of wood, and is, there¬ 
fore, not so well adapted to long bearing as the more 
natural method of allowing new shoots to spring 
from the roots. By the latter plan new wood can 
be brought into bearing every second or third year, 
and finer fruit growu through a long series of years. 
The rows should be six or eight feet apart—better 
eight than less, on rich ground — to allow of the 
thorough cultivation and high manuring, and al¬ 
though no supports for the hushes are essential, yet 
ft single wire stretched along the row allows of 
spreading out the plants, fan form, thus admitting 
sun aud air and developing the most perfect fruit. 
The grower will find bis reward for his painstaking 
in the larger prices which extra fine fruit always 
commands. The only pruning necessary is the thin¬ 
ning out of old wood. In some regions the currant 
worm is a troublesome enemy,—but white hellebore 
is a sure and rather easily applied remedy. The 
yield should not be less than one hundred bushels 
per acre, and prices will usually range from three to 
six dollars per bushel. 
Of varieties the old red and white Dutch have 
proved the most generally and uniformly success¬ 
ful. They are hardy, prolific, good growers, and 
when well cultivated the fruit is fine and 6vveet. 
The white grape and cherry are well known and are 
favorites in market, but in some localities prove to 
be rather unthrifty. The Versailles, a new French 
variety, is also highly recommended. In our large 
cities red currants generally command much larger 
prices than the white varieties,—hut in smaller mar¬ 
kets, and inland towns, there is little difference. 
Planters should heed these facts. The black varie¬ 
ties are not ravaged by the worm,—but they com¬ 
mand a limited sale. 
Grape Vise Training. —The varied discussions on 
training grapes at meetings all over the country, result 
in about as much unity of opinion as to any special rule 
of practice, as do the various religious views as to any 
one doctrine being the correct one. All are agreed that 
religion is a good thing, and so all arc agreed that prun¬ 
ing the grape in some way is a requisite necessity when 
desirable to grow it otherwise than upon trees. The 
simple renewal practice and training the bearing canes 
upon the lower vines of a trellis, while the growth for 
another year’s fruiting takes an upright position, seema 
to meet, more general favor and extent of practice than 
any of the more systematic line and rule forum laid down 
by Mead, Fuller and some other writers. 
Northern Illinois Hort. Society. — We have re¬ 
ceived a copy of the transactions of this Society for 
1867-8, and And it a very readable and instructive pam¬ 
phlet of 120 pages. If this publication is an index (and wo 
presume it is) of the vigor, activity and extent of Horti¬ 
cultural operations in that portion of the West., we advise 
Eastern fruit, growers to look to their laurels, or they 
will suddenly And them over-shadowed by the blossoms 
and fruit of the Prairie States. The bulk of this Report 
is devoted to essays on important Horticultural topics by 
prominent and experienced Pomoiogists of the Society. 
In a long time we have not met a more readable work on 
Horticulture. 
I am amused, and at the same time annoyed, 
when I read some of the absurdities which occa¬ 
sionally get into the Agricultural papers. I am 
amused at the idea of an editor too ignorant to 
correct the error, yet presuming to teach the peo¬ 
ple, by editing and publishing for the educational 
advancement of the people; and I am annoyed, be¬ 
cause every error so published is sure to be read, and 
years are required to correct it. 
In a recent number of a monthly Agricultural 
journal not ten thousand miles from Rochester, 
occurs the following passage : 
“In the garden of a distinguished person, the trav¬ 
eler saw a tree which was the product of the combina¬ 
tion of three different kinds of Beeds—the orange, 
citron and lemon ; and each particular fruit, of the tree 
contained qualities of each sort of fruit. The mode 
of producing this tree is as follows: — Three seeds, 
one of each kind, are taken, and the outside shell or 
coating of one seed is stripped entirely oil', and 
placed in the middle of the other two seeds, that 
have each one of its side coatiugs taken oil', aud then 
the three seeds are closely bound together by fine 
grass, and deposited in the earth, from which in due 
time there springs forth a germ which subsequently 
develops into the tree, and fruit above described.” 
After which the writer goes on to talk about pro¬ 
ducing a sweet and sour apple by the halving of, and 
then joining two buds, one from a sweet and the 
other from a sour apple tree. Had the writer not 
been entirely ignorant of the first, principles of veg¬ 
etable life, viz., the formation of the germ of the 
tree, laid up in the seed by the commingling of pol¬ 
len or fructifying power from the blossom, he would 
never have regarded the paragraph which he ex¬ 
tracted, as above, as any more than a traveler’s tale, 
written to till up his book and amuse a gullible pub¬ 
lic. The slightest injury to the germ of a hud or 
seed once formed, is well known to he its destruc¬ 
tion. In order to produce an admixture in vegeta¬ 
ble life, as In animal life, recourse must be had to 
the primary soorco. The “aw cct and sour ” apple is 
a distinct and long well known variety, produced, 
doubtless, by intermingling of the pollen of sweet 
and sour fruits when in flower, and so intermingled 
and formed iu the seed, that when it became a tree 
both parents were developed as plainly as the grape 
known as Rogers No. 4 develops the native Fox ami 
the Black Hamburgh varieties which crossed iu the 
flower produced a seed from which the No. 4 was 
grown. 
I hope the editor of the journal in which this par¬ 
agraph appeared without comment, will correct it, 
to his readers, and I hope the writer will give a lit¬ 
tle of his spare time to the study of vegetable life 
ere he writes any more “ valuable contributions.” 
Audi, 
Notes from Michigan— " J. S. T.” writes from Nan¬ 
kin, Wayne Co., Mich., under date of May 13th:—“ Vege¬ 
tation has come forward rapidly; fruit trees are mostly 
in bloom; wheat and grass look splendidly; garden truck 
and some early potatoes are coming on finely; the pros¬ 
pects of fruit is fair; the “ tent caterpillar ” I see has 
made its appearance in thousands. Why do not people 
go to shooting them, as 1 suggested a few weeks since 
through the Rural. It is the easiest, cheapest, aud moat 
effectual way to get rhl of them.” 
Girdled Treks. —The most, successful remedy for trees 
that have been girdled by micu or other means, seems to 
be simply banking the earth around the uncovered parts, 
so as to prevent the sun’s drying and checking the wood. 
New bark will form if the wound Is kept, moist and dark. 
If the girdling Is too high np on the stem to be easily 
banked, clay should be bound around it by enclosing the 
tree In a box. NtunerouB well attested instances of 
girdled trees being saved by these means have come un¬ 
der our observation. 
Tennesbee Hort. Society.— The sprimr meeting of 
this Society took place at Nashville <m the 4th ult.—P. S. 
Fall, President, in the Chair,—when a large accession of 
members was obtained. The exhibition of flowers is re¬ 
ported as having been uncommonly varied and ricn, as 
was also that of vegetables. The Society is in a flourish¬ 
ing condition. 
DOWNING’S EVER-BEARING MULBERRY, 
The Mulberry is but little cultivated in this 
country, although it is a hardy, deciduous tree, 
and would be quite an acquisition to our list of 
summer fruits. Its period of ripening is soon after 
the season of cherries. The fruit falls when ripe, 
and is gathered from the ground beneath the tree. 
'The Black or English Mulberry is quite common all 
over Europe; It is rather dwarfish iu size, scarcely 
reaching a height of more than twelve or fifteen 
feet, branching low and living to a great age. It 
will succeed in the Middle and Southern States. 
Our illustration figures a variety which originated 
with Mr. Charles Downing from seed of the Multi- 
can) is, and it has merits which deserve prominent 
attention from the amateur fruit-growing public. 
The tree is vigorous, hardy and productive, coming 
into bearing the third or fourth year, and its elegant 
appearance renders it an ornament to any grounds. 
The fruit is in length from one to one and a half 
inches in length, about one half of an inch in diam¬ 
eter, purplish-black in color, and the flesh juicy, and 
of a rich, sugary, vinous flavor. 
A Good Apple Orchard.— An apple orchard, covering 
one hundred acres, located near the Mississippi, eight 
miles from St. Charles, Mo., was planted eight years ago. 
The yield last year was 2,504 barrels, and sold at an aver¬ 
age of $3 per barrel—giving $7,602. 
a good way to renew the strength of the plant,—but 
it is objected to by high authority, on the assump¬ 
tion that the older the stalk is the better the wine 
will be; on the other hand, Champagne wine dress¬ 
ers have attributed to this practice in u great meas¬ 
ure their almost tofcO exemption from vine disease. 
But. then again, oth'.e i attribute that exemption to 
the general and long!established custom of spread¬ 
ing over the vineyardp a bituminous shale containing 
sulphur, a well-known antidote; and here we would 
recommend most strongly to our countrymen a re¬ 
newed and sustained effort to combat mildew with 
sulphur. The experience of France and other coun¬ 
tries is entirely in it3 favor, aud its use is still felt to 
be necessary, and is ssill kept up. 
WIRE TRELLIS. 
These are becoming quite popular here, as we 
think they are in America also, notwithstanding the 
cheapness of wood. Tbe size of wire preferred is 
number lb, and hat two wires are used. Our large 
vines would need th ree wires. They are stretched 
to strong posts set 3(1 feet apart, passing intermedi¬ 
ately through holes of smaller postB or stakes. On 
the lower line, about IS inches from the ground, the 
fruit-hearing wood is brained, while the upper line, 
about 18 inches above the other, supports the new 
wood. Many prefer to allow the fruit-bearing caue 
to do service two years, instead of only one, a6 is 
the practice in America. There is no doubt that 
with wire trellises the pruning, tying, pinching off, 
&c., can be much more cheaply done tban where the 
training is to stakes, and from the way the clusters 
depend from the horizontal cane, it ia easy to see 
that there must be also a superior access of sun and 
air, and a greater ease in gathering the vintage. 
WINTER PROTECTION. 
It is a common practice to go through the vines 
with a plow every fall, and throw up a good ridge of 
earth against the stalks. The Hungarians have a 
more effectual way of guaranteeing against the cold 
of their vfgorous winters, which is to lay the vines 
on the ground, cover them with straw, and on the 
straw throw the earth, without this it is said they 
could produce no wine at all. Our native grapes are 
generally hardy, and will live wherever their fruit 
will ripen, but occasionally there is a severe season 
which seems to touch the very heart of the wood, 
and so enfeeble it that it falls an easy prey to dis¬ 
ease. It was noticed that the mildew set In with 
great destructiveness after the two hard winters of 
1854 and 1856. The thorough covering employed in 
Hungary would secure it against such occasional 
risks, and ulso might render it possible to grow 
European vines in our country. By its means, too, 
wo could, perhaps, make the ‘ Scupper’ live in our 
northern States, and obtain from it a sparkling wine, 
of form and flavor unsurpassed. From these consid¬ 
erations and others,we recommend to the winegrow¬ 
ers of our more northern States to lay down aud 
thoroughly cover their vines regularly every fall; 
and to those iu milder regions, to bank up the earth 
against the stalks as is done in France. 
EARLV VINTAGES. 
We have derived most of our instruction in vine 
dressing from the Germans, in whose native coun¬ 
try there are no sunbeams to spare; and the cele¬ 
brated ‘ Klsiing’ grape is 6aid to hardly evet ripen, 
find, thus, perhaps, we have been led to attach too 
much importance to letting the fruit remain on the 
vine as long as possible before gathering. If we 
have been in error, it would be well worth while to 
know it,—for, besides the loss by shrinkage, the rav¬ 
age of insects and birds, quadrupeds and bipeds, 
during the last fortnight of the vine dressers’ watch¬ 
ings, is most disheartening. Now, it is contended 
by good authority in France, that early vintages are 
the best, and that it is important, not merely in re¬ 
gard to quantity, but quality also, to gather the 
fruit before it becomes over-i-ipe. Possibly what is 
true of white wine may not be so of red wine, to 
which last named kind attention is so widely direct¬ 
ed in Europe. Here the proportion of white wine 
to red is very small, and it may be said that red iB 
the rule, and white the xception. 
WHITE AnB RED WINES. 
Our wine growers in America understand very 
well the principles to be observed in tbe manufac¬ 
ture of white wine, and many of them, as regards 
care and nicety, arc as good models as need be de¬ 
sired. But it canuot be denied that the practice of 
selliDg the ripest and finest grapes for table use, and 
converting the unsalable into wine, prevails to a 
great extent among American vineyardists, and the 
result ta the manufacture of much inferior wine. 
This has already injured the reputation of American 
wines, both at home and abroad. Of the much more 
complicated process of making red wine, however, 
American manufacturers arc but little informed, for 
the reason that until recently they have had no 
grapes suitable for the purpose; but now that we 
have discovered those excellent varieties, the ‘ Nor¬ 
ton’ and ‘Ives’ seedlings, our estimate of the value 
of which has been very greatly raised by comparing 
wine from them with some of the highest grades of 
foreign productions, a Tew observations of methods 
of fermentation for red wine as practiced in France 
may be appropriate. In France they will make 
either white or red wine from the same grape; but 
in America they Lave grapes whose pulp is so rich 
in coloring matter that they yield a very pretty 
tinted wine without any further treatment than what 
is given to make white wine, and a pure white wine 
cannot be made from them; of this kind is the 
‘Norton’ seedling. Yet not for beauty alone do 
they put them through the process of fermentation 
on the skin, but because that process imparts quali 
ties which, as affecting the palate, stimulation, di¬ 
gestion, Ac., arc quite different from what the other 
process imparts; many persons find red wine essen 
tial to their health, who cannot use white wine, and 
vice versa. 
STEMMING. 
The fruit having been gathered and selected, 
the next thing to do is to stem it. In ‘ Medoc’ and 
all the ‘Borderlaia’ this is invariably done. But in 
* Burgundy’ and other districts they commonly omit 
it, and throw stem and all into the vat; if, however, 
tho season has been bad, and the 3tems remain un¬ 
ripe, they arc of necessity excluded iu whole or in 
part, lest they do more harm than good. The chief 
reason for putting in the stems is to correct the dis¬ 
ease called ‘teitter,’ for which the turriu acid, Ac., 
of the stem is thought to be an antidote. Fortu- 
uutcly we know comparatively little, as yet, of any 
wine disease, except acidity,—but stillit will remain 
for us to decide upon experience which of the two 
methods It is best to adopt. Probably we 6ha)l ar¬ 
rive at the same diversity of practice as is witnessed 
here. Stemming is usually done by rubbing the 
fruit upon a grating of iron rods,—but the better 
way decidedly is a grating of wood. 
CRUSHING. 
This is next to be done, by trampling the grape 
with the naked foot, it is said to be a better way 
than to use a large mill, for the reason the mill will 
crush the seed; but the seeds arc not easily crushed, 
and a properly made grape mill need not bruise them 
in the least. At a well managed wine house, that of 
Messrs. Ayerone Brothers, in ‘ Panlliae,’ they put 
the grapes to ferment with no further crushing than 
what is given them in the process of stemming, 
which experience has satisfied those gentlemen Ib all 
that is needed. Treading out grapes with bare feet 
is well enough if the feet first be made clean,—but 
probably no American will ever adopt the plan of 
crushing with naked feet, either clean or unclean, 
WHY DON’T THEY?” 
Some weeks since we published an article from 
“ Incog” about household matters. It has drawn 
the fire from two batteries, as follows; 
Eds. Rural: —An article in the Rural of April 
25th, headed “ Why Don't They ?” has set me to 
thinking. “ Why don’t they ?” I don’t think Mr. 
“Incog” knows all the “modern wives,” or he 
would know some who are competent to practice 
household economy and to discuss it too. I don’t 
wish to be egotistic at all,—but I believe 1 could 
discuss the matter, anil perhaps will, one of these 
days, in an article for the Rural, when the man 
who bet thu “ bag of beans” will have to deliver 
them up, and then I hope Mr. “ Incog” will be kind 
enough to hunt up that “ great catch” and send him 
down here among the hills of Ohio, where people 
are supposed to know nothing. That is, providing 
he will mind his own business and let household 
matters alone, as I think there is nothing more dis¬ 
agreeable. than to have men prying into womens’ 
affairs.— Betsy, Logan, Ohio, May 5th, 1868. 
The accompanying illustration will convey to the 
readers of *he Rwur.our Ideas of ornamental gar¬ 
dening, as applied to the majority of places now ex¬ 
isting throughout the country, where any skill is 
shown in laying them out, varying as they do from 
a quarter of aa acre to even three or four acres in 
extent. And, as we have different degrees of the 
ornamental, from the simple, graceful curve to the 
most elaborate decoration, it should he the aim of 
every improver iu whatever he undertakes or intro¬ 
duces for the adornment of his grounds to make 
everything harmonize. 
With this object prominently before us, we start 
with a plan for a small place of half an acre, intend¬ 
ing that whatever changes are to be made in the 
way of improvement or adornment shall be at once 
striking aud apparent, if an alteration of the sur¬ 
face is contemplated. The outlines should he made 
smooth and graceful, or if some individual tree or 
shrub is to be introduced, let it be of such a char¬ 
acter that its natural beauty cannot fail to attract. 
By exercising but even a moderate degree of taste 
in the arrangement of such a place, if proper care is 
given to the selection of a few small-growing trees 
or shrubs of any kind, simply for their individual 
beauty, we may reasonably expect a moderate de¬ 
gree of success. 
The great fault, and the one most apparent to 
every person of taste, is the indiscriminate planting 
of trees and shrubs, even to repletion, in small 
places, so that in tho course of two or three years 
their individuality is lost in the mass. With some 
tho question may arise as to how they are to plant 
without destroying the individuality of their favor¬ 
ites. As a solution of this question we refer to the 
plan. 
The United States Commission at the Universal 
Exposition of Paris in 1867 appointed a Committee, 
composed of Marshall P. Wilder, Alexander 
Thompson, William J. Flagg aud Patrick Barry, 
to report on the culture and products of the vine. 
The Report is given in the monthly publication of 
the Department of Agriculture, and our copious ex¬ 
tracts contain the gist of the article, and will, doubt¬ 
less, interest a large class of our readers. Of the 
production and prices of wine in France, the Report 
says: 
Further south than Bordeaux, in the country 
about Montpelier and Bezires, an inferior article, 
but perfectly pure, can be obtained of the producer 
at five and Bix cents per gallon, or one cent per 
bottle. Of late years, and since the abatement of 
the grape disease, the production of France has been 
very large, the 4,000,000 acres in cultivation yielding 
au average of 1,200,000,000 of gallons, which would 
give to every man, woman, and child in the coun¬ 
try, a half bottle-fuil every day, even after allowing 
300,000,000 of gallons for exportation. 
SOIL AND EXPOSURE. 
The soil of Medoc, where stand ‘ Chateau Mar- 
geaux,’ ‘ Chateau La Fitte,’ and ‘ Chateau La Tour,’ 
is a bed of coarse gravel, among whose pebbles the 
eye can barely detect soil enough to support the 
lowest form of vegetable lire. In the vicinity of 
Bezires, on the other band, the land is rich and 
strong enough to yield any kind of a crop,—yet 
Medoc grows wine that often sells for teD dollars 
per gallon, while that of Bezires sometimes sells 
for the half of ten cents per gallon. In Burgundy 
there Is a long hill, on whose dark red ferruginous 
limestone sides a wretched thin covering of earth 
lies, like the coat of a beggar, revealiug, not hiding, 
the nakedness beneath. Here stand little starveling 
vines, very Blender and very low,— yet here is the 
celebrated * Clos Vaugeot,’ and this is the hill, aud 
these are the vines that yield a wine rivaling in ex 
cellence and value that of Medoc, and to the fortu¬ 
nate proprietor the Cote d'or is what it signifies, ‘a 
hillside of gold.’ At its base spreads out a wide 
and very fertile plain covered with luxuriant vines, 
whose juice sells from ten to twenty cents per 
gallon. 
If you go further northward and examine the 
hills of Champagne, you will find them to be merely 
hills of chalk; and these instances only illustrate 
the role derived not from them alone, but abundance 
of others, that, for good wine, you must go to a dry 
and meager soil. Yet we should he sorry to have to 
extend the rule, and say that the poorer the soil the 
bettor the wine,—for there are certainly very few 
patches of ground in America that can match in pov¬ 
erty the mountains of Champagne, the hills of Bur¬ 
gundy, or the slopes of Medoc; nor would it do to 
conclude that manure should not be applied,—for 
although some Bay it is hurtful to the wine in its 
quality, it is yet an open question whether this is so 
or not. Meanwhile the practice is to manure, al¬ 
though sparingly. 
PLANTING THE VINES. 
In Burgundy, Champagne, and some other dis¬ 
tricts, it is the practice to renew the vigor of the 
vines, by laying down the cane and rooting the plant 
in a new place, which quite breaks up the original 
lines so the plow cannot he used, ThiB is doubtless 
Eds. Rural There appeared an article in your 
paper of April 25th, that we think ought to have a 
reply. It was under the head of “ Domestic Econ¬ 
omy, ” written by Mr. “Incog,” entiled “Why 
Don’t They? ” meaning why don’t the women write 
on the subject of Domestic Economy. 
Now, we can tell Mr. “Incog” just the reason 
why. It is because they are so busy practicing that 
they do not get time to write. We practice, while 
you preach. You say, sir, that you are a married 
man. Would you consider yourself fortunately mar¬ 
ried if you should come in to dinner and find noth¬ 
ing to tempt your nice appetite, or to find the house 
all in disorder and your wife penning an article for 
the press? We think there would be no need of 
making rye bread for some time,— for one wry is 
enough at a time. 
If you will advance the proposed salary, or even a 
small part of it, it would enable us to hire some of 
our work done, and we promise a liberal support to 
“ our” column.— Mrs. Practice Economy, Homer, 
N. Y. In behalf of the women of the country. 
A New “Washer”—A Novel Idea.—A down- 
east inventor has originated a new Idea in washing 
clothes. A false bottom of tin, perforated, is placed 
In a common boiler. Beneath it arc placed soap and 
water; above it the clothes to be cleansed. From 
either end of this bottom rises a curved tin tube so 
shaped that the streams of water comiug up through 
them pour into the middle of the boiler. This being 
placed upon a stove, the heat produces expansion 
of the water at the bottom, which pours up through 
the tubes and falls on the clothes. The suction from 
below draws the water downward through the goods, 
making a constant circuit of boiling suds drawn 
through the meshes of the fabric to be washed. All 
that is necessary to be done after this is to remove 
the goods, when they are clean. The machine runs 
itself. 
Blue Ink.—T ake soft Prussian blue and oxalic 
acid in equal parts. Powder them finely, then add 
soft water to made the desired shade of color, adding 
a little gum Arabic to prevent its spreading. 
Prepared Glue.—D issolve eight ounces best glue 
in twelve ounces of water and add eight ounces of 
vinegar; it Is then ready for use. 
Water - Proof Composition for Boots and 
Shoes. — Melt three ounces of beeswax and the 
same of resin, then add one pint of boiled oil. Stir 
well together. Let it boil np, remove it from the 
fire and add three ounces Spirits of turpentine. — P 
Finch, Clyde, N. Y., 1868. 
PUBLIC STREET 
At A the Dwelling is located; B is the House 
Yard, in the center of which is an oval of grass; C 
is the Carriage Road leading to the dwelling; D, 
Main Walk leading to the front door; E, Flower 
Garden, the hods cut in the grass. The whole, 
with the exception of the flower beds and walks, is 
intended to be laid down to grass. The trees and 
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