JUNE 9 
plums, and it -would be worth your while to look 
it up, if the opportunity presents itself. 
There is more to be learned in relation to the 
habits of our common insects than is already 
known, and any specimen or facts are always 
welcome, and we hope our readers will bear this 
in mind, while working about tboir gardens or 
farms. 
•-♦ ♦ »-■- 
DEATH TO THE CURRANT WORM. 
Here is what a correspondent of the Weekly 
Tribune has to say about managing tho currant 
worm: 
Tho destruction of currant bushes for years 
past by worms has been the means of enhancing 
the price of that very valuable fruit in most mar¬ 
kets, while with a little care it can be cheaply 
protected. It is a well-known fact that white 
hellebore is sure death to the currant worm, but 
at tho samo time many will not try it, while oth¬ 
ers apply it in such a way that it is soon washed 
olf by rains, or only touches the tops and outside 
leaves, leaving the inside of the bunch of bushes 
for the worm to feed upon. The whole secret is 
to apply it on the under sido of the leaves, where 
the worm fastens to eat. To do this l take a 
piece of cotton cloth that the powder will shake 
through sparingly, about ton inches square; put 
in about four ounces of the powder, aud gather 
it up around the end of a stick about throe feet 
long, and tie it on. malting a sort of bag at the 
end. I then make the application in tho morn¬ 
ing before the dew is off by opening the bunch 
of bushes and putting tho bag. end down, nearly 
to tho botton and shaking it, tho current of air is 
then upward, and tho leaves being damp, the 
powder sticks on the under side. If the current 
of air is a little sideways, shake low ou the wind 
side, on tho outside of t he bunch of bushes. It 
is not best to wait the appearance of tho worm, 
but doctor the bushes as soon as the blossoms 
are well developed aud tho leaves are half or 
two-thirds grown, and again after tho fruit has 
fairly set. This will usually do the work for the 
season. The main point is to rightly apply the 
hellebore, and with theso hints and a careful 
attention, with the use of a little judgment, the 
currant bush can bo preserved. \Yc havo a row 
about six rods long that we have preserved for 
over twelve years in fine, healthy condition, pro¬ 
ducing from £15 to £20 yearly boride what wo 
use, at a cosst of care not to exceed £1 per rod. 
©;iukit. 
THE MELON-ITS CULTURE AND VA¬ 
RIETIES. 
In the following, I offer such information as I 
have been able to gain from personal experience, 
as well as from my observation of other skilled 
and successful culturists, in tho “garden’’ field 
of New England. The directions here given are 
such as aro suited for field culture for garden 
cultivation the mode should bo more thorough, 
to correspond with tho usual comparison of field 
and garden tillage: 
The melon belongs to that somewhat numer¬ 
ous class, known to botanists under the nanio of 
cucurbitaceous plants. We have in general culti¬ 
vation two species, Qucurnix melo and Cucumis 
citrullus: C. melo, the muskmelon, and C. citrul- 
lus, the watermelon, each including many varie¬ 
ties. 
Tho melon, as well as many of our liner plants 
and vegetables, is of tropical origin, and thrives 
best in a warm temperature; and in its attempt¬ 
ed culture, therefore, this fact shonld always be 
kept in mind. The climate of the Southern aud 
Middle States is remarkably favorable for the 
production of fine-flavored and good melons of 
all varieties. Melons, also, may be grown of 
very fine llavor and nice specimens in New En¬ 
gland, in many localities and on varying soils ; 
but greater skill and judgment are there required 
than in & more mild and genial climate. If our 
climate is less favorable than a more southern 
one, we may measurably remedy its defects by 
judicious management. By culture, etc., we 
may often change the climate from a cold to a 
more mild one, thus, in effect, producing a dif¬ 
ferent one. 
As may be inferred from the foregoing re¬ 
marks. the melon, in all its varieties, thrives 
best in a warm, somewhat loose, mellow, rich 
sandy loam, and in a sheltered and warm expos¬ 
ure. In its culture there is no secret, no royal 
highway; it is all simple and plain ; the only 
secret, if secret it be, is thorough culture, adapt¬ 
ing the soil, etc., to the plant as far as practi¬ 
cable. This may be done by selecting, manur¬ 
ing and careful working. Although melons may 
be grown and will ripen on heavy, hard soils, 
still the product is of a llavor less fine than those 
grown on lighter, more sandy soils. 
In order to produce rich, tine-flavored melons, 
I prefer to plant on rather thin and light sandy 
loam soil, that feels and readily yields to the 
effects of the sun’s rays, freely imparting its 
plant-food to vines growing therein. Then en¬ 
rich with suitable manure to feed the crop, while 
the soil is well worked, without overdoing. 
The culture of melons of the different species 
is so nearly alike that all may be included under 
general directions for either. Plow and work 
tho soil as its nature may require. If thin, work 
it three to five inches; a deeper soil somewhat 
deeper, provided the soil is well drained and 
naturally dry. Then make the surface oven and 
fine by harrowing, after which lay off the hills, 
six to nine feet apart, each way. according as 
the variety may require more or less space. 
Make excavations for tho hills largo, round 
and deep, to hold two or more shovelfuls of ma¬ 
nure, which should bo woll-digested compost. 
The best I have used, or seen used by others, is 
that worked over by pigs, where stablo manure 
from the different kinds of stock was tbrown, 
and considerable quantities of loam sods, peat 
muck, etc., were added for tho pigs to mix to¬ 
gether. It needs, however, to be thrown out 
and lie a few days to get warm, and to bo then 
distributed in tho bill, incorporated with soil, 
and covered as soon as practicable after distri¬ 
bution. The sooner this is done tho better be¬ 
fore it becomes dry, and the covering should bo 
quite even with tho surrounding surface. On 
this drop—scattering them within a circle of 
twelvo inches in diameter—ton to fiftoon seeds, 
covering them with ono-half to three-fourths of 
an inch of pulverized soil, and finish by com¬ 
pressing the whole with tho back of tho hoe. 
When the plants are well up and have made 
their first rough leaves, begin to cultivate with 
the horse cultivator and hand hoc, and thin out 
the weaker plants at each successive timo of 
culture, till finally there will remain to fruit 
three or four of the strongest and best plants. 
TJsnally, working three times with horse and 
hand hoe, if well done, is all that is needed; 
any weeds which may come up to obstruct 
growth, etc., may be cut or pulled out, the work¬ 
man being careful not to injure or uproot the 
vinos. A gain is made by dusting the plants 
when they first come, and at intervals thereafter 
till they begin to run, with ground piaster, fine, 
air-slaked lime, or ashos and soot. 
MUSK VARIETIES. 
The edible portion or those lies betwcon tho 
inner seed and outer rind, aud its value is pro¬ 
portioned to the thickness of this part, and its 
fine, sugary and delicalo llavor. Accordingly, in 
making selections, preference should be given 
those varieties combining these qualities in tho 
largest degree. As is well known, the melon 
contains very little solid mattor, being mostly 
water, or, in common parlance, “ juice,” and its 
quality is governed largely by the soil, culture 
and climate in which it is grown. 
In consequence of the great facility with which 
the various kinds mix or hybridize, varieties are 
quite numerous, varying in color, shape, size of 
fruit, seeds, etc. It is much easior to produce 
than to retain a variety. The seeds of different 
sorts vary from 900 to 1,100 to the ounce, and 
will retain germinativo properties eight to ten or 
more years. Their germination is slower, how¬ 
ever, as they advance in ago, while their fruit¬ 
fulness is in proportion to tho growth of the 
vine. Varieties worthy of culture, which will 
succeed at the North, ar6 few. The following 
aro those I should select from for my own plaut- 
! ing: 
Green Citron.— Fruit nearly round, slightly 
flattened at the ends, deeply and regularly rib¬ 
bed ; size rather small to medium, five or six 
inches in diameter; skin green, thickly netted, 
when mature the green beoomoB a yellowish 
shade, and it mellows ; flesh green, quito thick, 
juicy, and of very rich, sugary flavor. It is qnite 
hardy, an abundant bearer, aud remarkably uni¬ 
form. 
Ward's Nectar. — Fruit of medium size or 
small, round, and regularly ribbed; skin green, 
or Homotimo* softening into greenish-yellow at 
maturity, and very thickly netted, the markings 
often covering the entire surface ; flesh green, 
moderately thick, very melting, juicy, aud of re¬ 
markable sweetness; plants prolific. 
Stallman's Fine-netted. —Form rounded, fiat- 
tened slightly at ends; flesh green, sugary, melt¬ 
ing and excellent; earliest of tho green-fleshed 
sortB. 
Nutmeg. Fruit oval, regularly ribbed ; eight 
to nine inches long, and bix inches in broadest 
diameter; skin pale green and thickly netted ; 
rind thin ; flesh light-green, rich, melting, sweet, 
and highly perfumed. 
Common Muskmelon.- Fruit vory oval, large, 
strongly ribbed; Bkin yellow, thickly netted; 
flesh salmon yellow, remarkably thick and sweet, 
rather coarse, and less melting than the later 
improved varieties of melons. 
Improved Cantaloupe. — Large, round, very 
early, and thin fleshed. 
WATERMELON. 
The watermelon is more vigorous in habit 
than the mufkuiolon, and consequently requires 
more space than the latter in cultivation. The 
hills for it should be ten feet apart, in rows eight 
feet apart. The plants run from eight to twelvo 
feet; leaves ftve-lobed, rounded at tho ends; 
bluish-green in color; fruit variable in size, 
color, shape, etc. There are from 175 to 200 
seeds to the ounce, and they rotain vitality from 
eight to ten years. 
The planting of any variety of the melon 
shonld bo delayed in Bpring till after danger of 
late frosts is past, and tho ground iH sufficiently 
warmed that tho seeds may germinate, not rot, 
when planted. 
For our Now England States selections may be 
made from the following three or four excellent 
varieties: 
Black Spanish .—Fruit round or oblong, large, 
more or less distinctly ribbed ; skin very dark or 
blackish-green ; flesh deep red, fine-grained ; 
flavor sugary and excollont; plant hardy and 
productive ; seodB dark brown, neatly black. 
Mountain Sprout - Mountain Steed, aro so 
nearly alike that one Is often mistaken for tho 
other; both are scarlet-fleshed, crisp, sugary, 
and of fine flavor; rind thin; skin striped and 
marbled with paler and deeper shinies of green ; 
shape round, long, and largest towards tho blos¬ 
som end. 
Ice Cream.— A large, palo-greon sort. Form 
nearly round, or sometimes a little depressed at 
extremities; rind thick ; flesh white, sweet, ten¬ 
der, and of fine flavor; seeds white; variety pro¬ 
lific and early. 
Citron Watermelon. This variety is grown for 
making sweetmeats; ripens late, and will keep 
till January. A substitute for real citron is often 
mado from this by the handy housewife. 
W. H. White. 
-»♦ » 
SEED STALKS OF RHUBARB. 
The varieties of rhubarb generally cultivated 
in gardens are propagated by divisions of the 
roots, for thiB is tho only certain method of 
keeping tho sorts pure. When raised from seed, 
now sorts are produced, but those aro far more 
likely to revert to some of tho old, small varie¬ 
ties, rather than to prove larger anil better than 
those from which the seeds wero gathered. 
Many hundreds and thousands, nay, wo may 
even say millions of seedlings, havo been raised 
by gardeners, in tho hope of producing some¬ 
thing bettor than tbo varieties now known, but 
withont securing such a prize. This Buroly 
shows how few aro tho chances of improvement 
with thiB plant, and that tho sorts wo now have 
aro about as good as wo aro likely to obtain for 
somo timo to come, although there in, of course, 
a bare possibility of such a thing being Becurod. 
Presuming that most of our readers havo tho 
best varieties in cultivation, such as tho Victoria, 
Linna an and Colossal, and that they do not care 
to raise seedlings therefrom, we would recom¬ 
mend the cutting away of flower stalks as soon 
as they appear, in order thereby to avoid useless 
exhaustion of the roots in producing seed. The 
formation of seed ou such plants exhausts the 
strength of the roots, but that of leaves strength¬ 
ens them ; hepce onr advice to romovo the seed 
stems early, and as often as they appear. 
There aro many of our biennials which may bo 
kept alive, or, in other words, ohanged to peren¬ 
nials, if no seeds are permitted to form on them, 
for tho perfection of seeds seems to bo tho aim 
of Nature in the annuals and biennials, and 
when this is accomplished tho plant dies. 
-♦ •* ♦ 
CUTTING ASPARAGUS. 
Many persons ruin their asparagus beds by 
continuing the cutting too late in the season. 
Tho assimilated sap stored in tho roots, during 
the previous season, will throw up a succession 
of stalks in spring, thereby furnishing a supply 
of this delicate vegetable for several weeks; but 
the supply becomes exhausted after a while, 
and if the cutting is afterward continued, it is 
at the expense of tho vigor, and evon of the life 
of the roots. 
Asparagus shonld not bo taken from a bed for 
a longer timo than a month, no matter how vig¬ 
orous tho roots may be, and we havo known 
large plantations to be totally destroyed by con¬ 
tinuing the cutting for six to eight weeks. Of 
course, much depends upon the weather in 
spring, for if it is cool and wet tho stalks will 
not grow quite so rapidly, and tho cutting may 
be continued a little longer than during dry, hot 
weather. But it is safer to stop a little earlier 
than is necessary, than to continue ono day too 
long. 
Asparagus is about as tenacious of life as any 
wild or cultivated plant wo possess, and that it 
can he destroyed by constant removal of the 
stalks and leaves, serves as a useful lesson for 
destroying noxious plants by the samo meaua. 
The fact is well known that no plant can long 
resist constant defoliation; not even the Canada 
thistle ; indead the much-abused Jerusalem arti¬ 
choke will succumb to this treatment. 
After finishing the gathering of asparagus in 
spring, it is a good plan to sprinkle the bed 
pretty liberally with salt,, which will not only 
keep down the weeds, but attract moisture from 
tho atmosphere, and act as a fertilizer, increas¬ 
ing tho vigor of tho plants. 
-♦♦♦--- 
It is not yet too lato for fair crops of mangels, 
carrots or parsnips. They should bo sown at 
onco. About the 20th inst. is the timo generally 
set down for sowing Swedish turnips. Tho 
drills for them should not bo loss than two feet 
apart and enriched with two barrels of good 
superphosphate to the aero per drill, or its 
equivalent in other fertilizers. They are in- 
valuablo for cows, hogs and sheep in winter and 
spirng. 
FRUITS OF CENTRAL ASIA. 
Edgenf. Schbyxkr, in writing of Turkistan, 
says that tho gardens constitute tho beauty of 
all the land. Tbo long rows of Poplar and Elm 
trees, the vineyards, tho dark foliago of tho 
Pomegranate over tho walls, transport one, at 
once, to the plains of Lombardy, or of Southern 
France. In tho early spring the outskirts of tho 
cities, and indeed tho wholo valley, are one mass 
of whito and pink, with the bloom of Almond 
and Peach, of Cherry and Apple, of Apricot and 
Plum, which perfume tho air for milos round. 
These gardens are the favorite dwelling-places 
in summer, and well they may bo; nowhere aro 
fruits more abundant, and of some varieties it 
can be said that nowhere aro they bettor. Tho 
Apricots and Nectarines, I think, it would bo 
Impossible to surpass anywhere. Those ripen in 
Juno, and from that timo until wintor, fruit and 
Melons aro never lacking. Poaches, though 
smaller in size, are better in flavor than tho beat 
In F.ngland; but they are far surpassed by those 
Of Delaware. Tho big blue Plums of Bukhara 
aro celebrated through the whole of Asia. The 
Cherries aro mostly small and sour. The best 
Apples COIHO cither from. Khiva or from Susak, 
to the north of Turkistan; but tho small white 
Pears of Tashkent are excollont in their way. 
The Quince, as with us, is cultivated only for 
jams or marmalades, or for llavoriug soup. Be¬ 
sides Water-melons, there are in common culti¬ 
vation ten varieties of oarly Melons, and six 
varieties which ripen lator, any of which would 
be a good addition to our gardens. In that hot 
climate they aro partienlury wholesome, and 
form one of the principal articles of food during 
summer. When a man is warm and thirsty, ho 
thinks nothing of sitting down and finishing a 
couple of them. An acre of land, if properly 
prepared, would produce, In ordinary years, from 
two to three thousand, and in very good years 
twice as many- Of Grapes 1 noticed thirteen 
varieties, the most of them remarkably good. 
The Jews distill a kind of brandy from the 
grapes, and the Russians have begun to make 
wine; but all thy brandies which I have seen, 
both red and white, wero harsh and strong, and 
far inferior to the wines of tho Crimea or the 
Caucasus. Large quantities of fniit are dried, 
and are known in Russian commerce by the 
name of irium. or kiahmish, although the latter 
Is only properly applied to a certain kind of 
Grape. If the fruit were dried properly and 
carefully, it might become a very important ar¬ 
ticle of trade, as it is naturally so sweet that it 
can bo made into confutes and preserves without 
the addition of sugar. 
-- 
WILD FRUITS OF CALIFORNIA. 
A correspondent of the California Horticult¬ 
urist enumerates tho wild fruits of the State, 
which appear to be mainly berries and not of tho 
most desirable species: 
In Mendocino and Humboldt counties, and 
still further north iu the Stato, may bo found 
the huckleberry in all tho doliciouB fragrance of 
the Eastern variety And in addition three other 
varieties abound, A high bush, red and black ; 
also low bush, red variety. None, however, have 
the fragrauce of tho blue variety. There are 
other wild berries and fruits in those counties 
and clsewhero north on our coast, such as thim- 
bleberry, strawberry, blueberry, salal, crab-apple, 
and what the F.ast has not, the salnionberry. 
They resemble very much the red raspberry the 
first year of their growth, but instead of dying 
down each year as the raspberry, they continue 
to grow from year to year, until they are about 
ten feet in bight. The yonng wood is covered 
with sharp spines like tbo blackberry, but aftir 
the second or third year sheds them off, and the 
bark becomes smooth. The fruit is larger and 
in shape somewhat like the raspberry ; color 
yellow or salmon. About ono buHh in ten bears 
a purple berry. It is not likely that they would 
flourish In dry inland v&lleyB, as they are only to 
be found in damp, shady ground in tho immedi¬ 
ate vicinity of the ocean. They make a very 
good dish with the addition of cream and sugar, 
but devoid of much flavor. 
