IMPLEMENTS, PLANTS, &c., RECEIVED. 
GARDEN CROPS FOR MARKET. 
There are a great many email farmere, living 
handily to market, who might cultivate with great 
profit some of what are usually termed garden crops. 
Especially if their farms are small and their boys 
many and anxious to have something to do, could 
they engage in such pursuits with success. It is 
not always necessary to buy more land for “ the 
boys” as they grow up, if one possesses skill and 
tact to put that to good use which is already occu¬ 
pied. Where the market or shipping point is near, 
plenty of manure and help attainable, soil a good 
loam, the following cropB may generally be grown 
with large profit by farmers who do not engage in a 
strictly gardening business. 
Asparagus. An acre or two of this vegetable will 
he profitable. Once well started, it produces for a 
long period. It is not a costly crop to cultivate, and 
the market is rarely supplied with this excellent 
vegetable. 
Currants. This is a hardy and productive summer 
fruit, in great demand always, and it may be shipped 
a long distance, and will bear considerable delay in 
harvesting without loss. The red varieties are usu¬ 
ally the most salable. 
Horse-Radish, This vegetable is easily grown from 
sets, is harvested after one season’s growth, and is in 
large demand. The roots are dug, washed, and ship¬ 
ped in barrels, like potatoes, to market. It is sold 
by weight. 
Early Cabbage. If the market is not too distant, 
this crop proves very profitable. A crop of early 
cabbage and one of horee-radish may be grown on 
the same land ia one season. 
Turnips. There is often a great demand for good 
table turnips, during the winter and spring. They 
may also be grown in connection with cabbage. 
Onions. An acre of onions may be made to pro¬ 
duce from three to four hundred bushels, and at last 
year’s prices the crop would pay pretty well. 
We might al 60 mention cucumbers for pickles, 
melons, early potatoes, squashes, celery, tomatoes, and 
extend our list of profitable crops for market cul¬ 
ture, but the farmer who engages in the business 
woujd speedily discover the most suitable aud best 
paying kinds. Small fruits of all kinds are always 
in demand, and yield, on the average, good returns. 
HINTS TO YOUNG VINEYARDISTS. 
Your vines should have been properly pruned 
and tied up to the stakes or trellises be to re the buds 
started. If It has not been done before, do it now. 
Tie or fasten the fruit canes strongly, so that the 
winds, and particularly the weight of fruit, will not 
get them down during the season. A good way to 
fasten to stakes iB to take a strip of thin leather, lap 
it around the cane, and fasten it with a ten or twelve 
ounce tack to the stake. Good wood twine is good 
to use on trellises or horizontal slats or wires, aud 
you should use nothing to fasten trhe fruit canes 
with, of any less strength or durability than these 
materials. Later Id the season the new canes may 
be tied with smaller twine or straw, &c. If you 
nave got more than ten or fifteen fruit bud3 on a 
vine from two to four years old, or from twenty-five 
to fifty on an old established vine in a vineyard, yon 
have left too many, and your vines will set more 
fruit than they can ripen well and at the same time 
mature fruit canes for bearing the next year. 
If this statement looks unreasonable to you, prac¬ 
tice your own judgment and learn by experience, as 
I have. You are sure to come to that conclusion in 
time, and it may be worth more to you to learn It by 
experience. 
By a fruit bud I mean a well developed bud on last 
year’s wood, usually about from three to six inches 
apart on canes about one-fourth inch in diameter or 
thereabouts. If much smaller than this they should 
be cut back, and stronger ones grown next year by 
confining the whole strength of the vine to a fewer 
number of canes. With my experience about one 
pound of fruit may be expected from every well 
developed fruit bud. If there are not too many left 
on you can count the probable product of your vine 
by counting the fruit buds. 
Examine along the old wood from the ground to 
the bearing or last year’s wood, and you will proba¬ 
bly find a dozen or more, and perhaps dozens of 
small buds starting. Hub them off'; they are suck¬ 
ers. In a week or two you will find another brood 
of them; rub them off again and keep doing so 
during the whole season. When the fruit buds 
push and develop into canes, tie them to the trellis 
as fast as they grow out aud need the support, and 
let them grew, without stripping off a single leaf or 
lateral from the fruit canes. This way of summer 
pruning (you may say lack of pruning) is not agreed 
to by many experienced vine growers, but “prove 
all things and hold fast that which is good,” and 
practice that which you find most successful. 
Plow, cultivate or till the surface of the soil in the 
vineyard; keep it loose and mellow, and free from 
weeds, during the early part of the season, say until 
about August, when it is well to cease stimulating 
the growth of vines and encourage the development 
and maturing of the eanes and fruit 
Geo. L. Pratt. 
Ridgeway, Orleans Co., N. Y., May 15, 1868. 
WHEN TO MANURE TREES. 
Inquiry iB often made as to the frequency and 
amount of manuring or cultivation for trees. The 
answer must be, act according to circumstances. 
The question again recurs, how shall we know what 
our soils need ‘t The answer is, observe the results 
of growth. An examination or analysis of the soil 
will be of little use. But the trees will tell their 
own story, If the soil is so rich that they make 
annual shoots of two or three, feet or more in length, 
without any cultivation or manuring at all, (which 
however, is rarely the case,) then it will be needless 
to give additional care. The annual growth is the 
best guide to treatment. There are very few apple 
or other orchards which, after reaching a good bear¬ 
ing state, throw out annual shoots more than a foot 
and a half long, and many not half this length. The 
owner may lay it down as an unalterable rule, that 
when his trees do not grow one foot annually they 
need more manuring or cultivation, or both. By 
observing the growth he can answer all questions of 
the kind referred to without difficulty.- American 
Fruit Culturist. 
--—i« » - 
Gardening for Ladies. —Make up your beds early 
in the morning; sew buttons on your husband’s 
shirts; do not rake up any grievances; proteetthe 
young and tender branches of your family; plant a 
smile of good temper in your face, and carefully root 
out all angry feeling, and expect a good crop of 
happiness. 
THE LORAIN GRAPE, 
Among the new white or light amber colored 
grapes deserving a further trial, one under name of 
Lorain has perhaps due and just claims. Its origin, 
that is its paternity, is in obscurity—as its grower 
knew nothing of artificial hybridization, or in fact 
of the requisites in seed to produce a grape of any 
great excellence, hence this, like many another valu¬ 
able fruit, has been grown by mere chance. Its 
originator, Mr. Hopkins of Lorain Co., Ohio, had a 
taste for the cultivation of fruits, and, among other 
grapes the. Isabella and Catawba were his staple 
sorts, and while there are several white, or amber 
yellow white grapes among the seedlings which he 
produced, no knowledge is had of his ever having a 
white grape on his premises—(the originator, Hop¬ 
kins, is now deceased.) 
I have never seen the vine, but Mr. Geo. Camp- 
bei. 1 . tells me it has no foreign character, but is all 
native. Mr. W. Z. N. Barney of Sandusky, Ohio, 
from whom I received the bunch of fruit from which 
to make my drawing, describes the foliage as fol¬ 
lows ; —“ Foliage with leaves of medium size, thick; 
in form much Like the Iona; downy on the under¬ 
side, and growing on the vine preventing the curl 
or rounded character of Isabella.” 
Description of Fruit. — Bunch large, long, from 
seven to ten inches — not strictly shouldered; pe¬ 
duncles loDg, giving the bunch a loose appearance; 
berry roundish oval, nearly round;' color, light gold¬ 
en amber; skin firm, rather thick but without any 
astringency; jlesh with little pulp, sprightly, pleas¬ 
ant flavor of the Muscat grape, with.moderately rich 
sweet juice. Ripens in September. 
The quality of this grape is one that will please 
most lovers of the fruit, and it only remains to have 
its hardihood and hearing tested in localities away 
from its origin, to have it appreciated or otherwise. 
Amateurs all over the country should obtain of it— 
grow, and report the result for the^benefit of the 
public. F. R.jElliott. % 
CULTURE OF THE VINE IN EUROPE. 
[Continued from page 167, last number.] 
FERMENTATION. 
Tub crushed mass, with or without the stems, is 
next thrown into vats and allowed to ferment. The 
vats are large casks, generally without bulge, the 
largest at the bottom, and open at the top. In 
some of the large houses they are covered with 
loose boards; in others the hoards are jointed and 
made hermetically close by plastering with cement 
or clay; in others there 36 merely a floating mass of 
stems; and in others there is no covering at all 
except the scum of stems, skins, seeds, &c., which 
rise to the surface. After the fermentation has 
ceased and the wine becomes clear, It is drawn off 
and put away in close casks, which in France are 
almost uniformly of the size called “barrique,” 
holding about fifty gallons. In Burgundy these 
are kept above ground and in the light until spring, 
aud then put into cellars, while in the Bordeaux 
country they remain in the light in storehouses 
above ground until one or two years old, and theD 
removed to dark rooms on tbe same level. A care¬ 
ful way of making red wine out of grapes not fully 
ripened is to allow it to remain in the vats for a 
sufficiently long time after fermentation to let the 
greenness held in suspense settle to the bottom 
At “ La Tour,” in the vintage of lSGfi, they allow¬ 
ed the wine to remain in the vat a whole month, 
though the fermentation was probably complete in 
half of the time. After drawing off the remaining 
undissolved pomace, it is pressed and made into a 
wine of inferior quality. It is common in France, 
aud it would be sometimes necessary in some parts 
of America, to provide means of warming the wine- 
house up to at least 20 degrees of “ Centigrade” or 
Fahrenheit, as well as to introduce steam heat into 
the vats themselves, which is done by means of u 
tin pipe, entering to the right of the faucet and a 
little above the bottom of the. vat, bending to the 
bottom and rising again in the form of a letter U, 
and then passing out at the other side of the faucet, 
at the same distance from it, the steam entering at 
one end and the condensed vapor escaping at the 
other; bnt heat is only applied in cold seasons and 
when the grapes are badly ripened. 
In France, the fruits of different varieties are com¬ 
monly mixed together, and generally but little ac¬ 
count is taken of “ccsaye” (variety) as compared 
with the quality of soil. Well-informed persons, 
however, are disposed to complain of the introduc¬ 
tion, which has been quite general of recent years, 
of coarse varieties grown for quantity rather than 
quality. 
There is one variety of vine commonly seen on 
rich soil and deemed unfit for poor ground, except 
where grown for brandy, 03 in Cognac, that may 
possibly be of value to us. It Is called “lafolle,” 
(thecrazy;) “en ragatt," (from enraged.) Except 
in its infancy it needs uo stakes, but holds itself 
erect by the strength of its stalk, which is trained 
about one foot high, aud from which the cane or 
branches shoot out with great vigor, like those of 
the osier willow pruned low. Every winter all the 
branches are cut back to two or three eyes, aud 
during the season the ground is cultivated in the 
usual manner, hut further than this it demands uo 
attention. There is no summer pruning nor any 
tying, winter or summer. It is nevor.hurt by froBt, 
is proof against all disease, and is unfailing in its 
fruiting, and yields, when in good condition, 1,200 
to 1,500 gallons of wiue per acre. Its most favorable 
soil is a sandy loam, and when grown on such its 
wine, which is quite strong, is worth forty cents 
per gallon. Of that produced about Bordeaux a 
good deal is mixed with coarse red wine and made 
into claret for American consumption. Of itself it 
will not make red wine. It is possible that thiB 
hardy vine or grape will stand onr severe winters, 
and, with or without winter covering, obtain a foot¬ 
ing in American soil. If so, every farmer or who¬ 
ever else can command a quarter of an acre of land 
might raise for his own table an abundance of good 
sound wiue at a trifling cost. Generally it is a had 
policy to introduce a coarse plant of any sort, but 
we have so vast a spread of land that it is too rich 
for growing delicate wines, no matter what variety 
of plant is tried, and of late the mildew and rot 
have been so disconragingly fatal in many parts of 
our country, it might be well to give the “en 
ragatt” a trial, aud, since we must drink the juice 
baptized with the names of “St. Julian,” “Chat- 
teur,” “Murgeaux,” and all the saints of Medoc, 
we may as well enjoy the satisfaction and the very 
large profit of raising it ourselves. 
Not only do the French mix different kinds of 
grapes in the vat and on the press, but they freely 
compound together different kinds of wine in every 
stage of maturity. This is done of course with great 
carefulness, and the success of the merchant in his 
business depends on bis skill in concocting what 
will please the palate. Such combination may be 
agreeable to the taste of the consumer, and profit¬ 
able to the merchaut, but it may well be doubted if 
it is as good for the health as that which is simply 
natural, and made from one variety of grape. 
A French wine grower has introduced the Catawba 
into his vineyard, and uses its juice to mix in very 
small proportions with that of native grapes to give 
flavor. Any considerable addition of the Catawba’s 
musky quality would be more than the French pal¬ 
ate, trained to like only that which iB negative, 
could very well bear. When American wines were 
tested by the jury at the Exposition, the French 
jurors, whose scale was from one to four, with a 
zero at the foot, generally complimented onr 
Catawba with a zero, and they remarked that the 
more of the uatural flavor the wine possessed, other 
things being equal, the lower they Bhould estimate 
it. In America the very contrary is known to be 
the case. The German jurors, accustomed to wines 
of high bouquet, held quite different opinions from 
the French, apd were much pleased with the Amer¬ 
ican samples. 
OTHER VINE-GROWING DISTRICTS. 
The Committee visited the principal vine districts 
of Switzerland and Germany. The vineyards to 
which attention was more especially given were 
those of the borders of Lake Geneva, those of Pflaz 
or Rhenish Bavaria, and of the banks of the Rhine, 
the Neckar and the Main. With regard to the 
quality of the soil, we have the same remark to 
make here as was made in the former report, viz., 
that the vines yielding the best wine were found 
to be growing on the poorest soil. Geologically, 
the soil throughout all the above districts is very 
much the same, viz., basalt and sandstone, forma¬ 
tions usually seen in close proximity, basalt upper¬ 
most, resting on the other. The only exceptions 
were a few patches of limestone and slate. The 
basalt soil ib esteemed richer than the sandstone, 
and is often hauled on to the other to enrich it. 
For instance, the vine-dressers of Durkheim actu¬ 
ally maun re their thin, poor, gravelly land with 
tens of thousands of yards of earth, brought from 
the neighboring town of Doidesheim, and yet the 
Darkheim wine is quite superior to that of their 
neighbors. All this was quite different from any¬ 
thing we noticed in France; there, calcareous rocks 
seem to underlie everywhere, nor coaid we learn of 
any wine of high repute in Fiance, that derived its 
quality from sandstone or basalt. The vine hus¬ 
bandry of the Swiss and Germans Is of the first 
order. Nowhere do you see in their vineyards the 
straggling appearance so common in those of France, 
(the effect of frequent layering,) but the lines were 
always beautifully true aud even. Although the 
intervals or rows were wide enough for the plow 
to pass, nearly all the cultivation was done by 
hand, and done most thoroughly, too. In France, 
as in America, they stir the ground two or three 
times during the season. In the Rbinegan it is 
done four times, but about Forst Deidesheim and 
Durkheim they do it as often as every two or three 
weeks from the beginning to the end of the season, 
It is in the above neighborhood that basaltic earth 
is applied as a manure, as is also clay, to make the 
ground more retentive of manure; and this they 
do to such an extent that old vine fields are seen 
which have been raised visibly above the level of 
the others adjoining them. 
The expenditure of labor in a year on an acre of 
those fields amountB to about one hundred and 
forty days’ work. In the Pflaz, it i8 usual to train 
upon horizontal laths or lines of wire running fifteen 
inches above the ground, very much as is done in 
Medoe, only that where wire is used a second line 
is stretched above the other. If the plan is good in 
Medoc aud the PUaz, it is hard to see why it would 
not be good everywhere, especially in countries so 
cold as Germany and the northern part of the 
United States. Indeed, M. Guyot, to whose book 
we have already referred, argues strongly in favor 
of everywhere adopting the method of training the 
fruit-bearing cane horizontal with the ground and 
very close to it. We ought, however, to note here, 
that the fields where this mode was more particu¬ 
larly noticed, or connected with good results, were 
in gravelly deposits of nearly level surface. Manure 
is freely used in Germany, much more so than in 
France, and is prepared and applied with much care 
and system. Cow manure, largely composted with 
straw, is the only kind thought fit to manure vines. 
They sprinkle the heaps almost daily to keep them 
moist and allow the mass to rot, at least twelve 
months before being used. It is applied every three 
years. A3 to quantity, it is certain that some soil, 
like the poor and unretentive gravel beds of the 
Pflaz, should receive more than those of the neigh¬ 
boring slopes, and that the calcareous earths of 
France need less than the sandstone and the basaltic 
earths of the Rhine valley.— [Concluded next week. 
HORTICULTURAL NOTES. 
The Season.— On this 25th day of May, 1868, vegeta¬ 
tion is not more advanced than is usually the case at this 
time of year. Grass Is a short bite for stock, no trees 
have come into fall leaf, though the apple orchards and 
the beech and maple woods are getting somewhat dense 
with foliage. The oaks and chestnuts on “opening 
land” are hare as in winter, aud the red man’s sign 
for com planting—when the oak tree leaf gets as large as 
a squirrel’s ear—has not yet appeared. Cherry trees are 
going out of blossom. There was a heavy rain when 
they were fully in bloom, and it may have some effect In 
lessening the crop. Pear trees are unusually full ol 
blossom; and apples, though not yet out, give signs of 
great abundance also. The bulk of peach orchards are 
not in bloom; they are very late in starting, and we hear 
of some being winter killed. It is probable they suffered 
more from drouth last year than from cold (luring the 
past winter. Small fruits, though late, promise well. 
At present we see no reason why berry bushes and vines 
ehould not bear abundantly. 
-*♦-*- 
James Vick’s Grounds.— The show of tulips on these 
grounds each spring has become famous. A hundred 
thousand tulip blossoms in a mass are a rare sight, and it 
attracts hundreds of visitors from this city, and many 
from considerable distances. Splendid as the tulip beds 
are now, they are only the beginning of the decoration 
of these grounds for the season. By-and-by there will be 
acres of annuals in bloom, broad, rich masses of color, 
blazing on the fields where grow verbenas, double ginnias, 
phlox, petunias, asters, ten week stock, ecabiosa, bal¬ 
sam, candytuft, and all the desirable llowera that are 
familiar to the readers of Vick’s Catalogue. It is prob¬ 
ably the largest and most brilliunt flower garden on the 
continent, and each succeeding year witnesses further 
Improvement aud enlargement. 
-♦-♦-*- 
Book of Evergreens.— This is a 12mo book of over 
400 pages, written by Josiah Hoofes, and published by 
Orange Judd & Co., New York. It describes all the 
different species and varieties of evergreens that will 
endure the climate of the Middle States. The opening 
chapters treat of soil and planting, propagation, pruninc 
and after-management, evergreen hedges, diseases and 
insects injurious to conifers, situation anil selection of 
varieties. A large part of the book is devoted to a 
synopsis of the genera of coniferai. The work is finely 
illustrated, and full of valuable practical and scientific- 
knowledge. 
-♦“*-*- 
Bugoy.— The N. E. Farmer says that in France last 
year a reward of about one dollar for every hundred 
pounds of June bugs caught was offered. The result waB 
the delivery to the authorities of over eight hundred 
thousand pounds of bugs. Just think of forty tons of 
pure bags in a single season I 
- +-*-+ - 
Hexamer’s Prong IToe.— This implement resembles a 
large potato hook, and its action on the soil is like that 
of a garden rake, ohly it works much deeper. In all hoed 
crops that do not need hilling, it is an excellent tool for 
stirring the soil and killing all weeds when they first 
emerge ftom the ground, ft is worthy of a place on every 
farm and garden. See advertisement in Rural. 
Conklin’s Weeding Hoe.—a new tool, aud rather 
difficult to describe without an illustration. It is very 
light, well made and novel in form, and is a very desira¬ 
ble tool to use among small garden crops, as onions, car¬ 
rots, parsnips, Ac.; and the ladies would admire it very 
much for their (lower beds. Made by D. R. Barton, 
Rochester, N. Y. 
Nichols' Thans-planter.— An implement Intended to 
facilitate the transplanting of com, cotton, or any tender 
plant which requires considerable earth to be taken up 
with the roots; simple and apparently effective. Re¬ 
ceived ftom F. G. Nichols, Beaufort, N. C. 
Eaki.t Rose Potato.—A sample of this new variety, 
received ftom G. W. Best, shows a smooth, light-fleshed, 
fall-eyed, oblong potato, having so many good points that 
it is certainly “ worthy of trial.” 
Davison’s Thornless Raspberry.— We are indebted 
to Mr. Sinton, Angola, Erie Co., N. Y., Tor a package of 
this variety, which has been fully described and illus¬ 
trated in the Rural. 
otitic 
VARIOUS SELECTED RECIPES. 
Fritters.—T urn a quart of boiling milk on a pin t 
of Indian meal, stir in three large spoonfuls of flour, 
three eggs, teaspoonful of salt. 
Milk Bread.—O ne pint of boiling water, one 
pint of new milk, one teaapoonful of soda, the same 
of salt, flour enough to form a batter; let it rise, and 
add sufficient Hour to form a dough, and bake 
immediately. 
Lemon Cake.—F ive eggs, three cups sugar, one 
of butter, one of milk, five of flour, one lemon rind 
grated, one-half tea spoonful soda dissolved in milk, 
and after all i3 well beaten, add the juice to the 
lemon, and bake immediately. 
Lemon Jelly.—O ne ounce American gelatine, 
one and a half pounds loaf sugar, three lemons, 
grated peel, pulp and juice. Four a quart of water 
on the gelatine, add the sugar and lemons, mix and 
strain it, and pour it into a mould to cool. 
Mrs. Glover’s Fan Pie.—M ake a quart of nice 
applesauce, flavored as above, but sweetened with 
sugar (nutmeg may be used for flavoring if preferred - ;. 
Bake the paste very thin on a tan sheet, mark it into 
squares, and when baked break it into the apple, 
and be sure that all the paste is well covered in the 
eauce, for at least two or three hours before it is used 
Crumb Fib. — Mince cold meat very finely, 
season it to taste, and put it into a pie dish; hav e 
some finely grated bread crumbs, with a little salt, 
pepper, and nutmeg, and pour into a dish any nice 
gravy that may be at hand ; then cover it over with 
a thick layer of the bread crumbs, and put small 
pieces of butter over the top. Place it in the oveo 
till quite hot; and should not the bread crumbs bo 
sufficiently brown, hold a salamander over them. 
Orange Snow Balls.— Wash well a pound Caro¬ 
lina rice, put in it plenty of water, and boil it rather 
quickly tor ten minutes, drain and let it cool. Fare 
four or five small oranges, and clear from them en¬ 
tirely the thick white inner skin, spread the rice in 
as many equal portions as there are oranges, upon 
some pudding or dumpling cloths, tie the fruit 
separately in these, and boil the snow balls for an- 
hour and a half. Turn them carefully on a dish,and 
strew plenty of sifted sugar on them. 
Recipe for a Cough 8ircp. —Take 1 quart thick 
flaxseed tea, 1 pint of honey, P int of vinegar, 2 
spoons saltpetre. Boil all together in a new earthen 
pot that is well glazed, until it becomes a pretty 
thick sirup; keep Btirring while boiling, with a pine 
stick; i f fresh from a green tree the better. 
Dose—One tablespoon three or four times a day. 
If there is any patent mixture for sale as good as this 
for a hoarseness or cough, I have been unable to 
obtain it as yet. 
NEW ADVERTISEMENTS. 
iriWSOlTRI MAMMOTH BLACKBERRY 
11_ claimed to bo f.Hc earliest, largest, and hardiest in cultl- 
utlon, fine youog plants packed pet- do/.. *3; per 100 $18. 
.Utaiiany, youujt plains, w 100 ¥ 1,000 $40. Wilson'S 
arly, young pluuw, ¥ 100 $8. E. Y. TEAS. Richmond, Ind. 
EST YOUNG PLANTS. 
refoHy Packed, Warranted Genuine, War¬ 
ranted to Grow. 
BLACKBERRIES. Per Dot:. Per 100. Per 1000. 
KTttati.nny. $1.00 $5 $40 
Wilson's Eakly. (.50 7 50 
Missounr Mammoth . 4.50 
RASPBERRIES. -Clarke and Philadelphia, $2.00 per don.; 
Hillsdale and Thornless, $4 per do/.. 
ROSES, an extra collection, on their own roots, $3 per doa..; 
tin per hundred. 
VERBENAS, per 100. Also, a general assortment cf 
Green-house and Budding Plant/- . „ 
F. K. PIKE NIX, Bloomington, III. 
\NSEMONI) SWEET POTATO Pl.ANTS- 
Packud and delivered to express office for $2 V L00; $3,50 
? 1,000. Address PURDY & HAN CE, South Bend, Ind. 
W IL-SON EARLY BLACKBERRY PLANTS, 
grown in pots and well-rooted, at $15 ¥100; $2,40 ¥ 
dozen. SAM'L C. DR CGU, 
957-2t ReckleBBtown, Burllngtou Co., N. J. 
O SAG IS OHANGK PLANTS First Class, 
packed and at depot. $2,V) * 1,000. Kiuaunvy. strong, 
yearling. $0 V lUO; $50 » 1,000. Wilson's Party Ulackberry, 
irlford Prolific 
excellent first dah's. #5 ¥ 100. $W ¥ ROOtR Uo. 2d class, $1 > 
100, $25 ¥ 1,000, Rosea, Verbenas, Dahlias, Sweet Potato, &c., 
s.c.. magnificent stock. Send 3 red Siam; 9 for 8 Catalogues. 
F. if. PHOENIX, Bloomington Nursery. McLean Co., Ill. 
Cincinnati Horticultural Society will hold an ex¬ 
hibition in Pike’s Opera House, Cincinnati, on the 6th of 
June next. Liberal premiums are oll'ered, amongst which 
is a silver cup for the best new seedling, 
gENT FKEE.-CATALOGIJE OF CHOICE 
FLOWER AND VEGETABLE SEEDS, 
M. O’Keefe, Son A Co., Seedsmen & Florists, Rochester ,N.Y. 
AR 3VL HRS Ij O O K AT THIS! 
Au lavention for Hitching Three Horses to a Plow, so there is no Side Drait, 
Thousands are in use on the Prairies, Sure and simple, Single Clevis sent by Express free oi charge. Fnm-. 
#5. Liberal discount to the trade. 
N, B.—Any infringement of Patent promptly prosecuted. 
For particulars, address G« H. GALE, Secretary 
Three-llorse Clevis Manufacturing Company, Kalamazoo, Mich. < 
i i 
m 
a. 
CO 
