the cultivated plant seldom produces seeds. 
It flourishes best in a moist and warm cli¬ 
mate, but is able to survive a long drouth 
and extreme heat. 
There are several varieties of the pine-ap¬ 
ple, differing in their leaves being more or 
less spiny on their edges, and in the shape 
and color of t-lie fruit. Great care is requisite 
in its cultivation, otherwise it will be coarse 
and fibrous, with but little sweetness. Noth- 
ing'canjsurpass the rich and delicate flavor of 
surface moist. Five or six years ago, a friend 
recommended the application of salt to paths 
to keep down weeds. Experience proved 
that the stilt effected this result the first sea¬ 
son very well indeed, but the following year 
the weeds appeared to flourish. But what 
was strange about it was that for three years 
after one could see at a glance any morning 
just how far the salt was spread on each walk 
from the dampness of the surface, when the 
other parts of the walks were apparently dry. 
BURLINGTON PIPPIN 
A VALUABLE WHITEWASH 
The Vermont Farmer says of this apple : 
Here is a winter Fameuse for the hills of Vcr- 
rnont. Some forty years ago, when our 
growing city of Burlington was but a country 
village, the late Charles Adams, Esq., occu¬ 
pied a large property lying about 
the present high school building 
and known in those days as the 
Town Farm. The tree to which 
this apple has been traced back 
stood on tills estate, and being 
well known among the fruit men 
of that day and place, was from 
this circu mstauce called the To wn 
apple. Long ago the old apple 
tree died, or was destroyed by 
the changes going on mound it; 
but Judge Smalley and Dr. —*»■ 
Hitchcock had each previously 
taken cions from it and grafted 
them in young trees on their own ^ 
grounds. Shortly before the 7^5 
death of A. J, Downing, Judge 
Smalley brought the apple to his 
notice, and he, taking consider- ■ 
able interest in it, proposed nain- f /:■ 
ing it the Smalley Pippin.* .The f ■ 
Judge, however, in replying do- / j 
ellned the honor, as not his due, ’ , 
since he hud merely aided iu 
common with others in bringing 
the fruit into wider notice, and 
suggested that it might very 
properly be’called the Burlington 
Pippin, 'nils was just before the 
terrible disaster on the Hudson in i K ^ 
which Mr. Downing lost his life, 
and uotlxing more was written 
about the apple. The new name t 
proposed by Juege Smalley stuck 
to the fruit, however. 
For this history I am indebted to Mr. A. 
Taylor, nurseryman, of Burlington, who, find¬ 
ing the apple held in good esteem there when 
ho came into the place sixteen years ago, has 
propagated and disseminated it to some ex. 
tent. lietller the tree on Mr. Adams’ place 
was the original seedling tree or oidy a graft 
bi’ought from some other section, no one can 
now tell. The close resemblance this variety 
bears to the class of apple-s represented by 
the Fameuse, St. Lawrence, &o,, suggests 
that it may have a common origin with those. 
If so, its seed or cion may have been brought 
from France by the early missionaries to 
Canada. The fact that Burlington in its early 
day was in the closest communication with 
the valley of the St. Lawrence, would seem 
to render it highly probable that it came 
from that direction either as seed or cion. 
The tree is believed to be as hardy as that 
of the Fameuse. it. bears its fruit from ter¬ 
minal buds ; so it does not over-bear, but, 
rather, yields every year a moderate crop of 
uniformly good character. The fruit is large, 
highly colored with red on a light yellow 
ground, its quality and flavor very strongly , 
suggest the Fameuse, but it is perhaps richer 
than that variety. And its season is a month 
later than that of the Fameuse, in December 
and January. 
The fact that it is a winter apple of great 
beauty and of undoubted hardiness com¬ 
mends it to the attention of those who can 
only succeed with the Red Astraehan, Fa¬ 
meuse, &c. 
I saw in a late Rurai. New-Yorker that 
some gentleman asks for a wash for his 
fence. I will give a recipe for a wash. First 
prepare a twelve or fifteen gallon kettle • 
have it clean and dry; take eighteen pounds 
of quick lime, that is tmflaked, 
fresh burnt; put it in the kettle, 
pour boiling water on it and it 
will commence to slake immedi¬ 
ately ; but keep it covered with 
boiling water or it will burn. 
While the lime is going through 
the slaking process, it will absorb 
2 onsiderable water ; but put in 
water so fast that when the lime 
is done slaking the kettle will be 
full. Put in one and a-half pounds 
of sulphate of zinc and one pound 
of alum ; keep it well stirred un¬ 
til it is entirely slaked and it will 
be about the consistency of 
cream. It is then ready for 
using. It will mix with any kind 
of paint as well as oil paint. I 
have used it with lampblack, or 
yellow ochre aud red lead, for 
£, painting brick walls. It forms 
a perfect cement so that water 
. will not penetrate it after it gets 
perfectly dry. Freezing will not 
eale it a particle. 
I have tried many kinds of 
BfcacRKaBk wash, but this is the best 1 ever 
used. Some years ago I saw a 
recipe in the “ Solomon Thrifty 
Almanac, 7 ' called the stucco 
wash, made of glue, saleratus, 
salt, milk, oil and some other 
ingredients ; but it would not do 
for outside work ; the wood ab¬ 
sorbed the oil, and the lime 
rubbed off like a chalk mark. I got up one 
of my own, which is here published for 
the first time, thinking it may bo of benefit 
to some person. I axu an old mason of more 
than forty years experience, and have used 
lime in every way that it can be used, laying 
blick and stone walls, plastering, cementing 
cisterns, whitewashing, painting walls, 
houses, barns, &c* S. J. II. Abbott, 
Randolph Co., I ml. 
PIPE FOR WATER 
The following open letter has been sent us 
by the New York Lead Co., 63 and 65 Centre 
street, with the request that we forward it 
to D. B. E., from whom au article appeared 
in our issue of April 12, page 237. Since we 
have not our correspondent's address, we 
take the liberty of publishing the letter—or 
so much of it as answers his inquiries : 
“D. B. E .—Dear Sir :—Iu reply to your 
inquiries in Moore’s Rural New-Yorker, 
about water supply for your stock, we would 
say that the amount of water delivered de¬ 
pends as much upon the bight of the supply 
as upon the size of pipes. If there is a good 
lieaa of water, you may use say, 1 inch for 
the first 1,000 feet, % inch for the next, and 
% inch for the remaining distance. By plac¬ 
ing a tank at the distributing end of the pipes 
you can make* smaller pipes answer. Wo 
inclose circular and price lost of our Patent 
Composite Pipe, which we will fumisb at 35 
per cent, discount from the list. We can put 
it on reels, our additional charge for reels 
being more th&n compensated by the in¬ 
creased facility in laying down the pipe and 
the few joints required. This pipe is much 
cheaper than lead, and we guarantee it in 
all respects. The interior surf ace is polished, 
and the friction of water flowing through is 
much reduced thereby. If you will favor us 
with your address, we will send you a sam¬ 
ple. If the pipe is on reels, it will not be tin¬ 
ned; but it is unnecessary to have it tin-lined, 
as the Composite metal resists the corrosive 
action of water sufficiently,— N. Y. Lead Co. 
Our limited space prevents us publishing 
the price list; but it may be obtained by ad¬ 
dressing as above. 
SEEDS FOB LATE PLANTING, 
Some things can not only be planted late, 
but are often better for late planting. We 
have thought it well to make out a list of the 
leading varieties of seed that it would be 
desirable to plant after tliis number of the 
Guide readbes our readers. 
Beaus —both for snap-beans and for shell¬ 
ing, may be planted as late as the first of 
June, with every' prospect of success. 
Cabbage .—For a real delicate cabbage for 
winter use, as well as for autumn, there is 
nothing like the Wiuniugstadt, Wakefield, 
and other early sorts. They should be sown 
as late as June, iu some cool place, like the 
north side of a fence or building. Transplant 
in a showery time, aud by first snow will 
have nice little heads. Cook carefully with¬ 
out breaking, aud serve up in quarters, and 
you have a treat too good for a king. 
Cucumbers far Pickling—it is not best to 
get in the ground in this section until about 
the tenth of J lute. 
Summer Squash grows rapidly, and for 
succession it is best to put some in as late as 
first of June. 
Turnips may be sown even as late as the 
first of August, or even the middle. If the 
weather is showery they make a crop in a 
few weeks, and the [more rapid the growth 
the better. 
Sweet Corn for Feeding.—Wherever there 
is a vacant piece of ground, it can be used to 
good advantage by sowing coni thickly in 
drills, It will make excellent feed, either 
green or dried, for winter.— Vick’s Guide. 
VEGETABLES IN HOP GARDENS 
An English writer says :—It is well known 
in the south-east of England that Hops are 
planted in rows, the hillocks being usually six 
feet apart; and that, as they do not bear a 
crop worth picking until the third year, it is 
customary to grow beaus or some other veg¬ 
etable between the rows during the first 
year, and in some places during the second 
year also, so that the laud should give some 
little return, instead of being profitless for 
those two years, I was lately passing across 
a hop ground, in which the hops had just 
been picked, and I noticed hi cue field that 
the hillocks of hops had been planted at the 
usual distance from each other, but that the 
rows were twelve instead of 6 feet apart, and 
that the intervening ground was occupied 
either by cucumbers, or by a double row of 
Bmssels Sprouts, or by three rows of Straw¬ 
berries. We all know how uncertain is the 
crop of hops, and that a partial or complete 
failure of the hop crop is by no means uncom¬ 
mon. Therefore I eould not help thinking 
that this conversion of one-half of the hop 
garden into a vegetable garden was a wise 
and prudent arrangement for securing a cer¬ 
tain return from the land every year. 
THE PINE-APPLE 
H. M. Myers writes the Scientific Ameri¬ 
can as follows :—There is, perhaps, no produc¬ 
tion of the tropics which is so generally and 
deservedly esteemed by the people of the 
North as the pine-apple, yet of none have 
they such vague ideas as to its manner of 
growth. Not unfrequently have we heard it 
expressed as being the fruit of a tree ; asso¬ 
ciating it with the cone-bearing trees of our 
own country The pine-apple plant j4«an- 
assa suticu) is a native of tropical America, 
growing wild in the forests, but is also largely 
cultivated in those regions, as well as to some 
considerable extent iu the West Indies, aud 
on the Eastern Continent. 
It has fifteen or more long, serrated, ridged, 
sharp-pointed leaves spi-inging from the root, 
resembling in its general aspect the century 
plant, but much smaller iu size. In the cen¬ 
ter of thi9 cluster of thick, succulent leaves, 
springs up a short stalk bearing a spike of 
beautiful flowers, winch in time produces a 
single pine-apple. On the summit of the fruit 
is a tuft of small leaves, capable of becoming 
a new plant, which, together with suckers, 
are the means by which it is propagated, as 
WHAT PLANTS ABSORB, ETC 
Dr. J. C. Draper, of New York, maintains 
that all living things, whether animal or 
plant, absorb oxygen and give out carbonic 
acid ; and that the life of the plant is one 
continuous drinking-in of oxygen gas. .Hav- 
ing grown plants similarly nourished in tne 
dark and in sunlight, he found that all tne 
some parts were produced in both cases ill- 
most at the same tunes, and that the slightly 
slower evolution of the series grown in the 
dark is marked by a slightly smaller weight, 
while the same plant measured bv night ana 
by dav grows shghtiy faster in darkness than 
in sunlight. The roots of plants grown under 
both circumstances throw out the same kma 
of excrement. Therefore, as the evolution 
and weight and root-secretion agree, he ui’ges 
that the carbonic acid has been, in bot h cas¬ 
es, thrown off as a consequence of growvn. 
and has never been absorbed by the roots, 
and then given out as vapor from the leaves. 
SALTING ASPARAGUS 
Salt may be spread on asparagus beds at 
any time during the season in heavy or light 
doses, and without injuiy. When the salt is 
scattered ou the surface In June or July, it 
will save considerable work all the rest of the 
summer in hoeing and weeding, and at the 
same time, plants, especially in young beds, 
wifi thrive under such treatment. The salt 
will not only furnish food, but will keep the 
The Best Tomato.—James Vick iu his last 
Floral Guide says :—The best tomato in exist¬ 
ence to-day, I believe, is Hathaway’s Excel¬ 
sior. This opinion has uot been formed hasti¬ 
ly, I>ut after three years trial in my own 
grounds, and after receiving reports from all 
parts of Europe and America, where I have 
sent it for trial. 
