1846. 
THE CULTIVATOR. 
293 
dians.” What innovations on the primitive mode of 
preparing it have been made, in its transfer from savage 
to civilized society, we are unable to say. The vege¬ 
table material, (corn and beans,) of which the dish is 
composed, were no doubt first obtained of our red 
brethren; but for the animal portion, we substitute 
the flesh and fat of the hog, for that of the bear, ’coon 
anil ’possom, which they used. Mr. Beecher, of the 
Indiana Farmer and Gardener, gives the following 
mode of making succotash; and from what we have 
heard of his correct taste, (in more than one thing,) we 
have no doubt the recipe is A, No. 1. The directions 
are said to be “for a mess sufficient for a family of six 
or seven.” 
To about half a pound of salt pork add three quarts 
of cold water, and set it to boil. Now cut off three 
quarts of green corn from the cobs, set the corn aside, 
and put the cobs to boil with the pork, as they will add 
much to the richness of the mixture. When the pork 
has boiled, say half an hour, remove the cobs and put 
in one quart of freshly-gathered, green, shelled, beans 
boil again for fifteen minutes; then add the three quarts 
of corn, and let it boil another fifteen minutes. Now 
turn the whole out into a dish, add five or six large 
spoonfuls of butter, season it with pepper to your taste, 
and with salt also, if the salt of the pork has not proved 
sufficient. If the liquor has boiled away, it will be 
necessary to add a little more to it before taking it 
away from the fire, as this is an essential part of the 
affair. 
Tomato Pickles. —Take Tomatoes two-thirds ripe, 
(when they begin to turn a little red,) prick them with 
a fork, put them in a strong brine, and let them remain 
eight days; then put them in weak vinegar to remain 
24 hours; remove them from this, put them in stone 
jars; and to a peck of Tomatoes add a bottle of mustard, 
an ounce of cloves, and an ounce of black pepper ground 
laying alternately a layer of tomatoes and spices. Then 
pour on strong vinegar cold and they will be found to 
be delicious. The brine should be prepared by boiling 
and putting in as much salt as will dissolve, then suf¬ 
fered to cool. For any kind of pickles it is best when 
prepared in this way. 
Another. —Take the small round tomatoes, let them 
lay in weak vinegar two or three days; then prepare 
the best of vinegar by putting in cloves, allspice, pep¬ 
per, cinnamon, and such spices as one may fancy, and 
then scalding it well. When entirely cold, put in the 
tomatoes, and if there is sufficient body to the vinegar, 
your pickles will never require any farther trouble, pro¬ 
vided they are kept from the air. An ounce of alum 
to a gallon of vinegar is a great improvement to cucum¬ 
ber pickles, but the writer has never tried it for toma¬ 
toes. 
Green Tomato Pickles, or tomato soy .—Slice green 
tomatoes, crosswise, put them in a stone jar, in layers, 
giving a liberal sprinkling of salt to each layer, till the 
jar is full. Let them stand overnight; then squeeze .all 
the water from them that can be done by pressing them 
with the hands. Then commence putting them in jars 
by laying the tomatoes two inches thick, and sprinkling 
on the layer of ground allspice, cloves, mustard-seed, 
pepper, horse-radish, stick cinnamon and onions, if they 
are liked. When the pot is full, pour on the best of cider 
vinegar, put on a slight weight, and cover it tight. 
The writer has used this recipe a number of years and 
never had occasion to pour off the vinegar and scald it, 
but this should be done if there is the least appearance 
of fermentation. 
Mr. Editor. —The following recipe for making an 
excellent syrup, I lately received from the lady of 
Wm. Buel, Esq., Rochester. A small quantity of this 
syrup, mixed with cold water, makes the most pleasant 
and grateful beverage for hot weather I ever tasted. 
W\ H. S. 
“ Cover the raspberries with good vinegar and let 
them stand for twenty-four hours; then strain the juice, 
(after having crushed the fruit,) and put one pound of 
white sugar to one pint of the strained juice; boil down 
and skim, and then bottle for use.” 
PRICES OF AGRICULTURAL PRODUCTS. 
NeW«||jpt, Aug 21, 1846. 
COTTON—New Orleans and Alabama per lb., 7^«9§c.—Flori* 
da. 7^ot9|—Upland, 7£a9 cts. 
BUTTER—Prime, per lb , 15al6c.—Common, 6a7. 
CHEESE—Per lb., 6a7c. 
FLOUR — Genesee, per bbb, $3.94a$4.00—Michigan, and 
Ohio, $3.81. 
GRAIN—Wheat per bushel, 81«85c.—Rye, 69 c. —Corn- 
Western, 51«52c—Barley, 48.—Oats, 29a30 
HEMP—Russia, clean, per ton, $215a$225—American water- 
rotted, $131a$135. 
HAMS—Smoked, per lb.. 5|gs7 cts. 
BEEF—Mess, per bbl., $6.50a$7—Prime, $4»50a$5. 
LARD—Per lb. 6a7c. 
PORK—Mess Ohio, per bbl., $9.62a$9.75—prime, $8a8.12£, 
WOOL—(Boston prices.) Aug. 18: 
Prime or Saxon fleeces, washed per lb.*. 32o34 cts. 
American full blood fleeces,. 27a28 “ 
“ three-fourths blood fleeces,. 22a28 ‘‘ 
“ half blood do . 20a22 “ 
“ one-fourth blood and common,. 18a20 “ 
FRUIT TREES. 
T HE subscribers would respectfully call the attention of the 
public to their assortment of FRUIT TREES. They are 
enabled this fall to offer a choice collection of many of the most 
esteemed varieties of Apples, Pears, Cherries, Peaches, Plums, 
&c., &c., &c. The assortment of trees having been considerably 
increased, persons desirous of obtaining articles in the nursery 
line, will find it worth while to examine the collection previous to 
purchasing elsewhere. All of which will be offered at very rea 
sonable prices for cash. 
N. B. All articles intended for distant transportation will be 
carefully packed at the expense of the purchaser, and delivered 
free of cartage to any part of the city. 
WILSON, THORBURN & TELLER. 
[£7* Orders sent to Wm. Thorburn, Seedsman and Florist, 49 
Broadway, Albany, will receive prompt attention. 
Sept.l—3t. 
COMMERCIAL GARDEN AND NURSERY, OF 
PARSONS & Co., FLUSHING, NEAR N, Y, 
r jn HE proprietors of this establishment are constantly increasing 
1- their stock which now covers nearly seventy acres of ground, 
and includes every desirable variety of Fruit and Ornamental trees, 
Shrubs, Roses, Vines, &c Their possession of specimen grounds 
for the testing of every variety of fruit they cultivate, affords them 
increased facilities for the attainment of correctness. They would 
also call attention to their large assortment of. Foreign Grapes, some 
seventy varieties of which they are fruiting under glass. 
To venders and those who purchase in large quantities, liberal 
discounts will be made Catalogues can be obtained gratis of Par¬ 
sons & Lawrence, 10 Pine st; of A. B. Allen, 187 Water st., or of 
the proprietors by mail. 
Sept 1.— 3t. [11 
BUFFALO NURSERY AND HORTICULTURAL 
GARDEN, BUFFALO, N. Y. 
OMITS old establishment now contains the largest stock of Fruit 
. trees, Ornamental trees and Shrubbery, of size for sale, ever 
offered in western New-York, or in the western country. The 
stock of fine thrifty apple trees is now unusually large and fine. 
Trees from 6 to 8 feet high $18 per 100. Trees from 5 to 6 feet, 
(5 to 20 of a sort) $12 to $14 per 100. The assortment of choice 
and select Cherry trees is also very large, embracing a large num¬ 
ber of the most valuable, and noted sorts. Trees 5 to 6 feet high, 
37£ cts each ; 6 to 8 feet, 50 cts—from $32 to $35 per 100 
Also a very general assortment of the Pear, Peach, Plum, Quince, 
Apricot, Gooseberry, Currant, Raspberry, Strawberry, &c. 
The assortment of Ornamental Trees and Shrubs , Herbaceous 
plants. &c., is now much larger than ever before, including a fine 
collection of Evergreen trees and Shrubs. 
About 200 varieties of the Rose, many of them rare and truly 
fine. 16 varieties of the Pseonie, 60 varieties of splendid Dahlias, 
together with a large stock of choice green-house plants. 
Extensive additions are constantly being made to this establish¬ 
ment, and no expense has or will be spared, to render it as perfect 
as that of any other in our country. Specimen or standard trees of 
each variety of fruit here propagated, may be found growing on 
his grounds; and all of the new sorts of fruits as they are b ought 
out, are engrafted in the tops of bearing trees. Perhaps few estab- 
lishmerJs in our country can show as many specimen trees in fruit 
as maybe found here. Nurserymen and others are respectfully in¬ 
vited to visit this establishment, and examine the fruits and the gen¬ 
eral arrangement of the nursery grounds. 
Trees and plants packed in superior order, and forwarded with 
despatch. Descriptive Catalogues forwarded to all post paid appli¬ 
cations. 
All packages destined for the west will be forwarded by steam 
unless otherwise, ordered. Orders by mail or otherwise will receive 
the most prompt attention. BENJ. HODGE 
Buffalo, Sept. 1st, 1846 It r\] 
B 
GUANO, 
Y the ton or hundred, or in smaller quantities, at 23 Dean-st. 
E. COMSTOCK & Co , Albany Ag. Warehouse. 
