APRIL  22 
i^lOORE’S  RURAL  NEW-YORKER, 
267 
ilomrstic  (fcoiioini). 
FRENCH  HOUSEHOLD  ECONOMY. 
The  French  butchei-  Htipurntea  the  bouoH  from 
his  Hte.ak8,  imd  pluctys  them  where  they  will  do 
the  most  yowl.  The  housewife  orders  just 
enough  for  eiich  poi-son  iiiid  no  more,  even  hi 
the  coffee.  If  a  chance  visitor  drops  in,  some¬ 
body  quietly  retu  es,  and  the  extra  cup  is  so  pro¬ 
vided,  but  nothing  extra  by  rareUtssness  or  in¬ 
tention.  When  the  pot  has  boileil,  the  handful 
of  charcoal  in  the  littlo  range  is  extinguished, 
and  waits  for  another  time.  No  roaring  cook 
stove  and  rod-hot  covr^rs  all  day  long  for  no  pur¬ 
pose  but  uaste.  Tho  egg  laid  to-day  costs  a 
little  more  than  the  one  laid  last  wetik.  Values 
are  nicely  ostimate<l,  and  tho  smalUrst  surplus  is 
carefully  aavtsl.  A  thousand  little  economies 
are  practiced,  and  it  is  respectable  to  practice 
them.  Cooking  is  au  economical  as  well  as  a 
sanitary  and  gustatory  scionoo.  A  French  ctmlt 
will  make  a  franc  go  as  far  as  an  American 
housewife  will  make  three,  and  how  much 
fm’ther  than  the  American  Dridgot  nobody 
knows— wo  should  probably  htt  greatly  astonislmd, 
could  tho  comijutatiou  be  nuMlo.  how  much  of 
tho  Jinancial,  rocujstrativo  power  of  France  is 
owing  to  her  soups  and  her  cheap  food;  bettoi- 
living,  after  all,  than  tho  heavy  broad  and  greasy 
failures  of  otm  culinary  iguorauoo. 
— - -  - - 
SELECTED  RECIPES. 
nice  Baiter  Cakes. — Mix  oue-fourth  wheat 
flour  to  thrce-fom’ths  of  rice  floiu',  add  a  Uttlo 
salt ;  raise  and  bake  as  buckwheat  cukes. 
Boston  Cake.— Olio  cup  of  sugar;  one  cup  of 
milk;  one  tahlesi>oonful  of  butter;  one  egg; 
two  and  ouo-half  cups  of  flour;  two  toaspoonfuls 
of  cream  ticrtar ;  ouo  toasptjouful  soda ;  flavor 
with  nutmeg  or  lemon. 
liaisin  Cake. — One  i>ouud  of  flour ;  one  pound 
of  sugar;  ono-cjuartor  pound  of  raisins;  tlueo 
eggs;  one-half  pint  of  milk  ;  one  teaspoon ful  of 
soda.  These  cakes,  when  baked  in  an  earthen 
lK)t  or  saucer,  arc  oxcoUcut. 
BUcer  Cake. -Two  cups  of  sugar;  tw'o  and 
one-half  cups  of  tlonr ;  ouo-half  cup  of  buttoi’ ; 
three-quarters  of  a  eiqifid  of  sweet  milk;  one- 
half  teasisionfnl  of  stsla ;  the  whites  of  eight 
eggs  ;  one  tvas[M)Oiifnl  of  cream  of  tartar. 
MoUietses  Cantiy. — One  pint  white  coffee  sugar, 
one  piut  molasses,  one  tablespoonful  of  vinegar, 
one  teaspoonful  of  butter ;  cook  slowly  a  long 
time  until  it  “strings”  from  tho  B]Kmn  when 
dippcHl  up ;  pour  upon  a  greosod  tin  pan  ;  then 
puU  it  until  it  becomes  white. 
JIatii  or  Tomjue  Toast. — Out  a  slice  of  broad 
rather  thick,  toast  it  and  butter  it  well  on  both 
sides.  Take  a  small  quantity  of  tho  remains  of 
either  ham  or  tongue  aud  grate  it;  hav<t  ready 
uho])})od  lino,  two  hard-boiled  eggs,  put  both 
meat  and  eggs  mte  a  stew  jian  with  a  little 
butter,  suit  aud  cayoimo,  and  make  it  quite  hot, 
tlien  spioa<l  quickly  on  the  toasted  bread,  and 
servo  immediately. 
Molasses  <7«Arc.— Three  cups  iiudaBsos,  ouc 
cup  sugar,  one  atid  a-half  cups  milk  or  milk  and 
water,  ouo  cup  lard  aud  butter— or  corued-heef 
Arippuigs  is  Ix'tter — tiu'eo  eggs,  one  tahlesjiooii- 
ful  of  soda ;  spice  with  ginger  and  cimiamou  to 
suit  the  taste ;  Horn'  to  make  as  thick  ns  pound 
cakes ;  fruit  uuprovos  this  very  inuoh.  This 
(juantity  makiis  tlirjje  gt>o<l-sized  loaves.  Bake 
ill  a  moderate  oven. 
'To  Otmn  (Hass  ({loljes. — If  the  globes  are 
much  staiiiod  ou  tho  outsido  by  smoko,  soak 
them  in  tolerably  hot  water  with  a  IRtle  washing 
soda  dissolved  in  it,  then  juit  a  teaspoouftU  of 
iwwdored  anuuouia  into  a  pan  of  lukewarm  wa¬ 
ter  aud  with  a  tokirahly  hard  brush  wash  tho 
globes  till  the  smoke  stain  disappears  ;  rinse  in 
clean,  cold  water,  aud  let  them  (h'ain  till  (hy. 
They  will  bo  quite  as  white  and  clear  as  new 
globes. 
Cracke^l  Wheat  I’tukliwj. — Take  one  quart  of 
nuskimmed  milk,  add  to  it  one  gill  of  cracked 
wheat,  uncooked,  aud  one  gill  of  sugar  aud  a 
small  piece  of  stick  ciuuainon,  I’lnco  in  an  oven 
of  mttdium  heat.  When  about  half  done  stii’  in 
tho  crust  alreaily  forinod.  and  leave  it  to  form 
another,  which  will  ho  suflicieutly  brown.  Try 
when  it  is  done  by  tasting  a  grain  of  wheat, 
which  must  bo  very  soft.  This,  when  cold, 
makes  a  delicious  cream  pudding. 
French  /foWs.— Two  quarts  of  sifted  flour,  a 
lump  of  lard  about  tho  size  of  nn  egg — oue  a 
little  larger  of  butter;  stir  into  tho  flour,  tho 
same  as  in  making  pasny.  \Vhea  well  stirrod, 
aild  bloodwarm  water,  or  preferably  milk  and 
water,  to  mix  ;  add  a  littlo  salt,  half  teacupful  of 
homo-made  yeast  or  tlireo  tablosimonfuls  of 
baker  s  yeast.  Mix  in  tho  evening  as  for  bread, 
aud  let  rise ;  ton  or  fifteen  minutes  will  suftice  if 
the  oveu  is  sufliciently  heated.  (IikkI  broad  is 
Diade  in  the  same  way  with  a  proportionally 
small  quantity  of  lard  and  butter. 
Plain  Steainerl  Puddiny. —One  pint  of  bntter- 
millt  or  .sour  milk ;  ono-lialf  pint  of  sweet  milk ; 
one  teas[sxmful  of  soda  or  aaleratus.  Thicken 
with  fliiur  to  a  stiff  batter;  add  raisins  or  fruit  ; 
place  ill  a  Imdding  disli  aud  steam  one  horn’. 
Serve  with  sweet  sauce. 
iNTrian  uErrEn. 
(xelntine  Apples. — Peel  aud  lairo  your  apples 
and  cut  them  hi  halves ;  put  in  a  kettle  with  a 
pint  of  water,  sugar,  sliceil  lemon,  and  green 
ginger,  a  little  whole  mace,  and  six  whole  elovos ; 
boil  uutU  they  are  tender;  then  remove  tlie 
apples,  and  put  into  the  su’up  ono  talilespoonfnl 
of  gelatine,  and  allow  it  to  Isnl  down  alsiut  three 
minutes,  theii  pour  tho  siruj)  over  the  apples. 
FOOD  FACTS. 
It  has  been  ohsorviHl  that  a  small  quantity  of 
beef  tea,  added  to  other  artiolos  of  mitritiou, 
augments  their  fsiwer  ort  of  all  pnqxirtion  to 
the  iwlditional  amount  of  solid  matter. 
Tho  saying  that  “an  egg  is  equivalent  to  a 
lK>und  of  meat,"  is  a  mistaken  notion.  It  is  a 
ipiestioii  whether,  weight  for  weight,  eggs  are 
equal  to  beefsteak.  With  many  jiersons,  par¬ 
ticularly  of  nervous  or  bilious  temperament, 
eggs  disagree.  Almost  any  ono  can  oat  an 
omelet  who  would  lliid  a  pound  of  meat  super¬ 
fluous,  and  yet  tho  former  may  oontain  several 
eggs. 
Tho  nutritive  power  of  milk,  and  of  the  pre¬ 
parations  from  milk,  is  very  much  undervalued ; 
since  there  is  nearly  as  much  nourishmont  in 
half  a  pint  of  ndlk  as  tliore  is  In  a  quarter  of  a 
pound  of  meat.  Hence,  milk  might  be  taken  as 
a  sort  of  ropresontativa  diet,  and  as  better 
adaptoil  to  sustain  tho  laxly  In  health,  or  to 
strengthen  it  in  sieknesB,  Inaa  any  other  single 
article  of  food. 
Tlio  almost  universal  testimony  of  men  and 
women  who  liavo  undergone  great  fatigue,  sueli 
as  riding  long  Journoys  without  stopiiiiig,  or 
sitting  up  several  nights  in  Buceessioii,  is  that 
they  could  do  it  best  upon  an  occasional  cup  of 
tea  -and  nothing  else.  But  a  little  tea  or  coffoo 
reetorcK  quite  as  much  as  a  great  ileal;  and  a 
great  deal  of  tea,  and  especially  of  coffee,  impaii  s 
the  jMjwer  of  digestion. 
llio  question  is  often  asked  at  what  thue  in 
tho  day  fruit  should  be  oaten?  In  tropical 
countries,  where  fruit  is  the  chief  article  of 
focsl,  tho  rule  appears  to  bo  that  the  isirlior  in 
the  day  it  is  taken  the  hotter  it  is,  aud  tho  later, 
the  worse.  Ill  hot  weather,  many  wise  people 
will  oat  none  after  noon,  alleging  that  the  diges¬ 
tion  then  doediues  in  power  with  the  decline  of 
the  day,  aud  tho  fiTiit,  instead  of  digesting,  de¬ 
composes,  owing  to  the  presence  of  tJio  saochar- 
ino  matter.  The  objection  to  fnut  and  certain 
kinds  of  vogetablos  late  in  the  day,  be  the  ex¬ 
planation  what  it  may,  is  certainly  justilieil  by  an 
ample  experience,  though  some  ix'rsous  can  eat 
fruit  at  all  hoiu^s  witliout  feeling  any  inoonveiii- 
eiieo. 
It  is  inaile  a  frequent  recoinnieudation  to  ixjr- 
sons  alsmt  to  incur  grout  exliaustioii.  cithui' 
ilii  eetly,  and  with  the  least  trouble  of  ijigestioii, 
from  tho  ludiire  of  the  service,  or  from  theu’ 
beiug  not  in  a  lit  state  for  it,  to  eat  a  piece  of 
bruiul  heforo  they  go.  If  they  can  take  a  liit  of 
bread  with  tho  cup  of  hot  tea,  so  much  the 
better,  hut  not  instead  of  it.  Tiie  fact  that 
there  is  more  uoiuTshiaont  in  bread  than  in 
almost  anything  else,  has  probably  induced  the 
mistake.  That  it  is  a  fatal  mistuko  there  is  tio 
doubt.  It  seeuis,  tliuugh  very  littlo  is  known  on 
the  subject,  that  what  “  ussimilatos "  itself 
with  tho  human  body,  is  the  best  under  tho 
above  olreimistauces.  Bread  requires  two  or 
three  processes  of  ttHsimilatiou  before  it  becomes 
like  tho  himiau  body. 
4  ♦  » 
HYGIENE  FOR  SMOKERS. 
Ah  a  warning  to  persons  who  ought  not  to 
smoke  and  as  admoiiitijry  and  guide  to  those  who 
will  jwjrsist  in  the  habit,  we  copy  from  the  Trib¬ 
une  Medicale  the  following  precepts  and  advices 
by  Dr.  Bcrthand. 
Never  smoko  more  than  three  or  four  pipes  or 
cigars  a  day  aud  if  it  is  possible  limit  yourself 
to  two.  It  is  iinwbolesome  to  smoko  on  an 
empty  stomach,  or  immediately  before  or  after  a 
meal.  Whatever  the  moilo  of  smoking,  direct 
contact  of  the  tobacco  n  ith  the  mucus  Imcciilis 
(mneous  lining  of  tho  cheeks)  and  the  leetb 
iimst  be  avoided.  iHgai's  should  he  smolo-d  in 
au  amber,  porcelain  or  ivory  moutli-pieco. 
To  smoko,  by  relighting  them,  portions  of 
cigars  that  have  been  extirigiilshvil,  together 
with  the  system  of  hlackcued  and  juicy  pipes, 
constitutes  tho  sui-est  way  of  beiug  affected  by 
nicotine.  F.very  smoker  would  do  well,  if  ho 
could  rinae  his  mouth  after  smoking.  By  analo¬ 
gy  is  the  aaino  precaution  applicable  to  chowers. 
For  tho  same  roaBon  it  would  l>e  well  to  subject 
pipes  and  bowls  in  which  tobacco  has  been 
burned  to  frequent  washings,  either  witli  waU  r 
mixed  with  alcohol  or  vinegar. 
It  is  diftlcult  to  choose  between  the  different 
ways  of  smoking.  I  give  preference  to  the 
cigarotto.  by  reason  of  its  slight  quantitative 
importance,  and  the  paper,  which  iiitorfeies 
with  the  oontaot  of  its  ixintentR  with  the  buccal 
mucouR  membrane.  But  to  realize  all  tbo 
desiderata  it  would  bo  necessary  to  have  the 
papelito  nvade  of  flax  thread  and  to  abstain  from 
tho  practice  which  has  hecoino  the  ne  plus  ultra 
of  its  kind,  retaining  the  as])iration  at  the  back 
of  tho  mouth,  so  as  to  pour  it  ont  of  tho  nosti’ils 
afterward. 
Tho  premature  habit  of  smoking  is  oertahdy 
limtlfnl  to  childluKHl  and  during  tliu  inlolescent 
jHiriod  of  organic  evolution.  The  economy  can¬ 
not  but  suffer  at  this  jHiriisl  from  the  nareotio 
iiifluonce,  be  it  never  so  sllglit,  and  from  the 
salivation  which  is  inseimrahlo  from  this  aet. 
All  pe/HonB  cannot  snioko  with  impunity.  There 
are  pathological  counter  indications  or  idiosyn- 
crasies  to  this  habit  that  it  would  he  inipnideut 
and  culpable  to  infringe. 
Diseaso  of  tho  lungs,  of  the  heart,  chronic 
alfoctious  of  the  mouth,  nose,  eyes,  thi'oat  and 
stomach  are  tho  results  of  tho  present  incom¬ 
patibilities.  Tho  airing  of  apartments  where 
smoking  has  taken  place  should  lie  well  attended 
to.  To  sloop  in  rooms  where  tohaixxi  smoko 
exists  slowly  constitutes  a  grave  infraction  on 
tbo  elumoutary  laxvs  of  hygiene. 
- - 44-» 
HYGIENIC  NOTES. 
Fw  tSick.  Uemlache. — Two  teaspoonfuls  of 
fliioly  powdered  charcoal,  drank  in  half  a  tumbler 
of  water,  will  often  give  relief  to  the  headache, 
when  caused,  as  in  most  eases  it  is,  by  a  supora- 
buiulanco  of  acid  hi  the  stomiwh. 
For  Croup.  -  T'ake  a  knife  or  grater,  and  grate 
or  shi^i  in  small  particles  about  a  teaspoonfiil 
of  alum ;  mix  it  with  about  twice  its  quantity  of 
sugar,  to  make  it  jialatable,  and  administer  it  ns 
quickly  as  jxissible.  Its  elToota  will  bo  truly 
magical,  au  'ilmost  iustantanoons  relief  will  be 
afl'ordeil. 
Flaxseed,  jA-mmuuiu  (gowi  for  colds).- -Four 
one  (luiu't  boiling  water  over  four  tablesjioonfuls 
of  flaxseed.  8teei) — not  boil — throe  hours  ; 
cover  olosolj'  whilo  steopuig ;  then  strain, 
sweeten  to  taste,  and  add  tho  Juice  of  two 
loiuoiis,  putting  ill  more  water  if  too  thick  to  be 
agreeable. 
ynic  tliuciiart 
O  'o 
A  FARMER  ON  GRAPE  GROWING. 
Wm.  Ueio  of  Waukesha  Oo.,  Wisconsin,  lia  | 
taken  premiums  for  tho  best  grapes  at  State 
Fairs  for  many  years,  in  the  Weekly  Tribun* 
he  relat3S  liis  exporienoe  as  follows : 
1  have  raised  grapes  for  twenty  years  ;  only  a 
few  at  flrst,  but  gradually  increasing  the  number, 
until  now  I  have  twenty-flvo  variotieB,  and  I 
never  liad  a  failure.  What  I  say  is  not  for 
nuTHorymen,  but  for  fanners,  or  mechanics 
h.aviug  small  gardens  ;  and  a  word  of  ail  vice  I 
Would  oiler  at  the  outset:-  Don't  reiul  half  a 
dozen  Ixioks  on  grajic-cultarc,  or  you  may  get 
.vour  brain  in  a  pretty  tangle,  aud  aa  likely  as 
not  never  fiid.  a  vino  at  all.  But  if  you  insist  on 
peeping  at  a  Ixiok,  by  all  means  let  it  be  Fuller’s. 
[  tliiuk  thero  is  more  coinmoii  seiiso  in  that  than 
in  any  other  one  or  half  dozen  1  liAve  soeii. 
Procure  in  tJio  fall  what  cuttings  you  want, 
well  riiMSued,  Bhort  jointe'd  wood— in  lengths 
from  4  to  (j  inches  are  Ix'tter  thi  n  longer— cut 
square  off  below  the  lower  hud,  and  say  one  iucii 
alsjve  tho  top  bud  ;  then  keep  in  sand  in  a  cool 
cxjllar,  or  bmy  out  of  doors  iu  a  high,  di^,  sandy 
loam,  till  spring.  Tlieu  select  a  moist,  deep 
loam  (uot  wot),  oism  furrows  a  little  slanting, 
and  full  aa  deep  as  your  cuttings  are  long,  lay 
them  up  to  tho  back  of  the  furrows,  5  orfi  inches 
apart,  i>aoli  the  soil  ilrmly  about  the  lower  enils, 
and  lill  up  to  tho  top  bud.  Now  yon  will  have 
au  inch  or  two  of  flUiug  to  do  yet ;  go  to  your 
wofxlpile  aud  get  some  sawdust,  cover  Uio  top 
buds  with  it ;  then  sprinkle  sand  in  to  keep  the 
wind  from  blowing  off  tho  sawdust ;  now  watch 
for  two  buds  where  one  is  only  wanted,  and  take 
one  of  them  <iff ;  hiHi  faithfully  aud  persistently, 
grow  vines,  and  not  weeds,  and  if  yon  have  suiue 
sticks  to  tie  t*>,  nil  tho  bettiT'.  In  (he  fall,  when 
the  frost  has  stripped  off  the  leaves,  go  and  lift 
the  vines  carefnll.v,  reject  all  Unit  have  in.Mle  a 
feeble  growth,  cut  the  toji  to  within  tliree  hnil.s 
of  tho  bottom,  pvnuft  the  roots  h.ack  to  three  or 
four  inches,  tio  in  dozims  and  heel-in  in  a  high 
dry  pi  ICO,  raising  a  uiounil  to  shed  water. 
Tho  next  sin'ing,  when  the  groimd  is  in  good 
working  order,  don’t  ho  iu  a  hnrrv,  time  onoiigli 
in  May,  at  least  iu  tho  flrst  Imlf  of  it  in  tins 
latitude,  set  ont  your  plants,  say  two  or  three 
fed.  apart,  with  a  Htako  to  ouch,  placing  the 
roots  on  the  sunny  siilo,  points  deeper  than 
where  they  are  attached  to  tho  stein,  nay  at  an 
angel  or  jneline  of  three  or  four  iiielies  to  tlio 
foot.  As  soil*  as  you  can  tie  iq>  the  strongest 
shoot,  take  the  ol  tiers  olT,  pinch  off  llie  iioiiita 
of  the  suie  shoots  from  time  U>  time  during  tlio 
Hunnnor,  and  don’t  he  afraid  of  the  boo.  'I'ako 
lip  again  in  tho  f.all,  as  before,  cutting  tho  cane 
hack  to  throe  buds,  aud  tho  roots  liack  to  within 
live  or  six  inches  of  whore  they  wore  ent  tho  pro- 
cediug  year;  fTie  next  season  do  precisely  tho 
same,  anil  si.'t  them  ont  again,  only  give  more 
room  this  Giao  than  last  season,  but  lift  again  as 
usual.  Tho  next  fall  pniiio  to  throe  or  four 
buds,  as  before,  tho  roots  to  within  six  or  eight 
inches  of  whoro  they  were  pruned  the  previous 
ttutnmn.  Take  care  of  them  one  winter  inoro  as 
bofore,  and,  my  word  f«r  it,  you  have  a  grape 
root  such  as  no  nurseryman  has  for  sale,  or 
probably  would  get  paid  for  If  he  hail.  A  jiliuit 
of  the  sumo  ago  thiik  has  not  been  lifted  and  root 
pinned,  is  not  as  good  as  a  one-year  old,  for 
with  caro  yon  can  make  a  good  plant  of  a  ono- 
yetir  old ;  with  tho  other  you  cannot. 
When  ready  to  set  tho  vines  in  permanent 
place,  we  iloii’t  want  either  dead  cattle,  liorsos  or 
liogH,  old  hoots,  hones  or  blood  ;  all  we  want  is  a 
piece  of  land  that  will  grow  a  middling  hill  of 
ixirn  t.ir  poiatoos  without  manure.  I  will  just 
tell  what  I  did  throe  years  ago  with  vinos  treat- 
mi  as  desiM-ibed.  I  had  200  of  them,  mostly  Con¬ 
cord,  Isabella  and  Roger’s  No.  15,  1  put  them 
out  in  rows  ranning  oast  and  west.  10  feet  apart, 
iu  tlio  last  week  iu  May,  which  was  VC17  lato,  and 
the  buds  were  all  started,  some  of  them  having 
made  a  growth  of  .1  or  4  inehos,  hut  as  tJiey  wero 
root  iinined  in  Uic  fall,  wounds  all  hotiled,  and 
ueedod  no  trimming,  and  taking  care  they  did 
not  got  dry,  they  never  sooinod  to  know  theyliad 
been  moved.  I  dug  the  holes  on  the  south  side 
of  tho  stakes,  about  7  or  8  inohen  deep  at  tho 
stake,  sloping  to  about  a  foot  at  (ho  ondk  of  tho 
roots  ;  sot  in  tho  vines,  earefnUy  working  in  tho 
soil  among  tlio  toots,  tilling  the  holes  half  full  of 
soil,  then  packing  in  a  pis'k  of  leaves  and  cover¬ 
ing  with  the  remaining  soil. 
1  then  set  two  staltos  to  each  vino,  selecting 
two  of  tho  strougost  shoots  to  grow  for  noxt 
year’s  crop,  with  a  bunch,  and  sometimos  two, 
of  fruit  on  tliem.  Ixmldes  two  other  slioots.  I 
pinched  off  two  or  threo  leaves  beyond  tlm  last 
hianeh ;  of  course  the  selected  slioots  got  110 
jiinchiiig  till  Heptembor,  cxcejit  tlio  side  shoots, 
or  laterals  as  they  are  calleil,  wiiidi  wflrnpiiic.Jiod 
three  or  four  times  during  the  sniiimor.  in 
September,  or  early  in  Oetoher,  I  pleked  400 
pomid.H  of  well-ripened  fruit  trom  (heae  vines.  1 
pruned  again  iu  the  fall,  this  time  leaving  two 
canes  lour  foot  long  to  each,  excepting  a  vory 
few  that  had  not  grown  qnito  no  strong,  and  ou 
which  I  left  only  one.  i  laid  on  the  giound  for 
winter  iirotection  with  a  fmv  sods  to  hold  tliom 
down,  whilo  a  light  covering  of  leaves  held  in 
place  with  a  littlo  dirt,  seemed  them  lor  tho 
winter.  Next  Hcasoii  1  gave  them  a  troJlis,  and 
thoy  gave  me  nearly  an  average  of  ten  jnniiids 
eai^h.  Among  tiiom  was  a  cano  with  threo 
hmichcH  tliat  took  the  Htato  Fair  premium  for 
tho  host  three  bnneheri  of  Ooiicord  on  a  singlo 
eano.  Now  I  never  was  in  a  vineyard  hi  my  life 
milesBiiiy  own  may  he  called  such,  never  saw  one 
till  I  came  to  tliis  country,  and  find  out  what 
I  liad  really  accomplished  I  wout  to  our  Stale 
Fair  iu  1870  aud  took  the  flist  jnoininm  for  most 
and  Ixist  varieties  of  gra()es.  aud  the 'I'l'ansactions 
of  tho  Htato  llorliciiltural  Hociety  will  show  that 
I  take  more  premiums  than  any  oue  else. 
I  lielievo  that  unless  vines  are  treated  as  I  have 
described,  they  will  not  suit  om-  suvoro  chniato. 
Wlien  Dr.  (Want  was  blowing  ids  horn  so  loudly 
aljout  tlie  Delaware,  aud  advising  fall  planting, 
and  layering  so*  much  from  year  to  year,  ids 
Iirctty  tlioory  ami  pictiurcs  induced  mo  to  take 
if  20  worth  of  bait  (two  dozen  vinos).  I  prepared 
tlio  ground  according  to  rulo,  set  out  iu  Iho  fail, 
protected  well  witli  sandy  soil  (whlcli  was  easily 
douc,  as  tho  plants  wero  littlo  or  no  biggor  than 
a  timotliy  sti'aw),  and  tho  result  was  that  next 
spring  throo  of  the  vines  made  iiu  attempt  to 
grow  and  tiuaJly  gave  uji  tho  ghost  about  mid- 
siimmor  ;  the  others  never  even  tried  to  make  a 
live  of  it.  That  was  enougli  for  mo  of  l>i‘.  Grant 
and  tho  Delawaro  for  two  or  throe  years.  After 
that  I  got  a  fow  cuttings,  took  car*  of  them  in 
the  way  <Joscrib<si,  and  And  them  as  hardy  a* 
Ooiicord,  and  I  tidnk  tho  secret  of  it  is  in  oaring 
for  Hiem  Die  flrst  three  years ;  tlion  thoy  can  be 
set  doup  enough  to  taku  caio  of  tlieiuHclves. 
