1874.] 
AMERICAN AGRICULTURIST. 
461 
different circumstances. One part of alum 
takes about fifteen parts of cold water to dis¬ 
solve it—or in a rough way we may say that a 
pint of cold water will dissolve an ounce of 
alum—if more alum be added, it will remain 
undissolved, the water at that temperature can 
dissolve no more—it is saturated. If we heat 
the water, its ability to dissolve alum is much 
increased, and if boiling it will dissolve more 
than its own weight of alum; the pint of 
water which when cold could only dissolve 
a little over an ounce, when boiling will 
take up over a pound of alum. If this 
pint, which dissolved a pound of alum, be 
allowed to cool, the alum will be gradually 
deposited, until at length there will only re¬ 
main the ounce it is capable of dissolving when 
cold. If a strong solution of this kind is cool¬ 
ed, the excess of alum will be deposited rapid¬ 
ly, and in a confused mass, but if we make a 
hot solution, with only a little more alum than 
the water will hold when cold, the excess will 
be deposited slowly, in well-defined crystals, 
and if a rough substance, like grass, or a bit of 
string, be placed in the liquid, the crystals will 
collect upon that in preference to the smooth 
surface of the glass or stone jar. Then, to have 
the grasses studded with clear, bright crystals, 
with well-defined edges, we must use a com¬ 
paratively weak solution, and allow the depo¬ 
sition to go on slowly. In practice we prefer a 
solution in the proportion of two ounces of 
alum to the pint of water, or a pound to the 
gallon, which is as small a quantity as will 
cover any considerable bunch of grass. A 
wide-mouthed stone-jar is the most convenient 
vessel, and its size and the quantity of liquid 
must be proportioned to the quantity of grasses 
to be treated. Tie the grasses in small bunches, 
and arrange to hang them to sticks laid across 
the mouth of the jar. Put into the jar a pound 
of alum, broken fine, and pour over it a gal¬ 
lon of boiling water; stir with a clean stick un¬ 
til dissolved, which will be very soon, and then 
suspend the grasses in the liquid, and set away 
where it will not be disturbed. When the 
liquid is quite cold there maybe no appearance 
of crystals upon the grasses—never mind, wait. 
The deposit will commence in ten or twelve 
hours, it may be later, much depends upon the 
temperature of the room. The beginning will 
be slow, but all the better, for the brighter will 
be the crystals. When the grass has a sufficient 
covering, remove and hang up to drain and 
dry; slender grasses should have less deposited 
on them, than stiff ones, as the effect is injured 
if they appear too heavy. One trial will be 
worth any amount of description, and if it ap¬ 
pears desirable to hasten the process, use a 
larger proportion of alum. 
DYEING GRASSES. 
For most colors it is necessary to bleach the 
grasses, especially if they are decidedly green. 
To do this, take two teaspoonfuls of bleaching 
powder, the Chloride of Lime, as it is called in 
the shops. Wet it and rub out the lumps with 
a smooth stick, then add water to make a quart. 
Then add two or three tablespoonfuls of vine¬ 
gar—it is not possible to be definite, as both the 
lime and vinegar vary so in strength, but add 
enough to make the liquid smell distinctly of 
chlorine; let it stand, and pour off the clear 
liquid from the sediment, and if any lime floats, 
it will be necessary to strain the liquid through 
a cloth. Use glass or earthen ware. Immerse 
in this the grasses until white, or nearly so; 
some will not bleach at all, others will do so in 
a few minutes when they cease to lose color 
remove, rinse, and hang in the sun to dry. 
The colors used for dyeing them are the same 
as those for 
DYEING EVERLASTING FLOWERS. 
Ammobium, White Acroclinium, and some 
few other cultivated everlastings, are already 
white, as is our native Pearly Everlasting, (see 
page 381, October last), which is one of the best. 
With the colored ones, such as the French 
immortelles, some may be dyed as they are, 
while others must have their natural yellow 
color removed. This is done by a solution of 
white castile soap, an ounce and a half shaved 
fine, and dissolved in a quart of hot water. 
The flowers are placed in this for a short time, 
and then rinsed in cold water, repeating the 
operation if necessary, until they are white. 
The white flowers may be made to take any 
desired color, while the others may have their 
tints brightened or changed by the use of 
acids and other agents. The white flowers 
and the bleached grasses, may be dyed with 
the ordinary materials used for domestic dyeing, 
such as Brazil wood, with the colors changed 
by the use of lime, lye, alum, and other 
mordants, but any result obtained from these 
ordinary dyes, will be quite unsatisfactory, 
and as compared with the imported flowers 
and grasses, be quite lacking in brilliancy; 
the reason for the superiority of the foreign 
articles, is that they are treated with aniline 
dyes, which give a purity and brightness of 
color, not attainable by any other method. We 
advise those who wish to experiment with dye¬ 
ing these things, not to be at the trouble unless 
they can procure these aniline dyes. The use 
of these in the pure form, which is usually that 
of crystals, is troublesome, but they are now 
put up of all colors by several parties, in both 
the state of liquid and powder, and sold by drug¬ 
gists for domestic dyeing. All that is required, 
is to mix the liquid or powder, as the case may 
be, with hot water, and soak the flowers or 
bleached grasses in the liquid until sufficiently 
colored. The dyes put up in this manner, 
have full directions for their use, and these may 
be followed, using the white flowers instead of 
silks or other fabrics there mentioned. A 
further consideration of this matter must be 
postponed to another month. 
Mr. Ricketts’ Hybrid Grapes. 
NOTES BY P. R. ELLIOTT. 
[A gentleman at Newburgh, N. Y., Mr. J. H. 
Ricketts, has long been quietly at work in 
hybridizing our native grapes with the European, 
and has met with greater success than has at¬ 
tended the efforts of the many others, who have 
experimented in the same direction. Mr. R. 
has occasionally exhibited some of his new va¬ 
rieties, and we have had occasion to test the 
high quality of a number of them. This fall 
we had an invitation from Mr. R. to visit and 
examine his grapes, but were unable to accept 
it. Knowing that Mr. Elliott was intending to 
inspect the vines, we requested him to give us 
notes of the more prominent varieties, which 
are here appended. These notes have a special 
interest for grape growers, from the fact that it 
is probable that a number of the choicest of 
these new varieties will soon he placed in the 
trade. The notes are irregular, being taken 
as the vines stand in the rows ; those of no 
special promise being omitted.— Ed.] 
No. 12, B .—Is a round oval black berry, 
with a blue bloom, and a large bunch, shoulder¬ 
ed ; its flesh is rich and delicious, without pulp. 
No. 24.—Is a small grape, about size of 
Elsinburgh; black, and may be valued for 
wine, but too small for market. 
No. 22.—Is a large, greenish-white berry; a 
very large and long bunch ; sweet and vinous 
in quality ; but here does not ripen earlier than 
Isabella. The leaf is thick and large, as well 
as the wood, and in localities like Cincinnati, 
or the Missouri vine regions, it must, when 
introduced, take precedence of all. 
No. 72.—Is a medium-sized berry, black, 
nearly round; very sweet and rich. The leaf 
is large and thick. 
Bon Juan. —This is one that the grower has 
felt should be named, and accordingly he has 
attached the Bon Juan to it. I have my 
doubts of its value equaling some of his others. 
The berry is about size of Rogers’ 15; similar, 
but deeper in color; is without hard pulp 
vinous, sparkling, sweet. 
No. 1.—Is a black grape, oval-shape, large 
long bunch; flesh firm, juicy, and sweet; a 
thick, firm, skin, but not harsh to the taste. The 
growth of leaf and wood strong. 
Clinton, No. 6.—Is a small black grape, much 
resembling Clinton, which is one of its parents; 
but it is early in ripening, and very sweet. 
No. 207, C. —A peculiar rosy-yellowish color; 
round in form, with a certain flavor and per¬ 
fume of the pineapple. It is a strong grower, 
and to an amateur, will, if ever propagated, be 
one that he must and will have in his grounds. 
No. 12.—Is an oval, black berry, of above 
medium size; a loose bunch and not large, but 
the flesh is very sweet and rich. 
No. 13.—A whitish-green grape, of medium 
size; a long bunch; very rich and sweet in 
its flesh; really one of the best in quality of 
its color. 
No. 14.—This is a peculiar large greenish- 
white grape, equal to “ White Tokay,” which 
is one of its parents. The bunch is very 
large and shouldered; leaf thick and strong, 
and so is the wood. 
Quassaick. —This is another of those Mr. 
Ricketts has thought deserved a name. The 
bunch is large and long, and shouldered; the 
berry is medium or above, roundish-oval in 
form, black, with a blue bloom; flesh rich, 
juicy, and sweet; free from pulp. The vine 
strong, with a large thick leaf; a great bearer. 
No. 97.—A very large, round, black grape, 
with a peculiar rich, juicy, sweet, flesh. It is 
one of good promise. 
Advance. —This Mr. Ricketts has named, and 
it is certainly so much in advance of any hardy 
grape yet in our fruit-books, that he perhaps 
has rightly hit upon the name. It is a largo 
roundish-oval, black berry, a large bunch, and 
in quality of flesh it is hard to find its superior. 
Nothing yet grown out of doors in garden or 
vineyard equals it. 
No. 10.—Is a large, oval rounded, reddish- 
purple grape, in quality surpassing the ‘ ‘ Purple 
Damascus.” It is a strong grower, good 
bearer, and healthy in foliage. 
No. 19.—A small black grape; so rich for 
wine as to go to 109° of saccharometer. For 
that alone it may be valued. 
The Moonwort Ferns. 
Most persons, even those who do not study 
plants, recognize ferns at sight, their habit and 
general appearance is such that the plants are 
readily known as belonging to the fern family. 
