September Hi COUNTRY GENTLEMAN’S COMPANION. 429 
Here almost everything that can interest the agriculturist, 
except, of course, live stock and machinery, is to be seen, 
and a great deal of information may be obtained. “ But,” 
observed a French gentleman to me, as he was admiring 
this collection, “Monsieur the Board -of - Trade, N'a pas 
attache son addresse, afin qu'on puisse hd envoyer des com- 
mandes." 
It may interest some of your readers in the north to learn 
that Mr. George Shepherd, of Montreal, who had at one 
time the direction of an extensive nursery in Scotland, lias 
contributed an admirable miscellaneous collection, including 
seeds, fruits, woods, and similar products of the garden, 
farm, and forest. In connection with these, Miss Anne 
Lawson Shepherd has contributed an extensive series of 
coloured drawings of the best varieties of fruits, as Apples, 
Pears, Plums, Grapes, native Orchidaceous plants, and culti¬ 
vated roots of the farm and garden. These figures, though 
wanting in professional finish, are faithful representations, 
and highly creditable to Miss Shepherd, who has not only 
so far cultivated a delightful and useful art, but sent her 
performances to illustrate the pomology and botany of her 
adopted country. Apart from this, Mr. Shepherd has set an 
example which it would be well if other exhibitors were 
required to follow; he has sent a list of all the objects in 
hi3 collection; not only giving the correct scientific names, 
but the popular English names, and their French equivalents ; 
also, the natural order to which they belong. From this 
list, we learn that there are eleven varieties of Vine cultivated 
in the open ground at Montreal; and the eight orchid¬ 
aceous plants figured are all natives of the island. These 
are Cypripcdium spectabile, C. parvi/lorum, C. acaule, C. arie- 
tinum ; Calypso borealis, Pogonia ophioglossoides, Calopoyon 
pulchellus, and Arethusa bullosa. 
In the same department, or court, are two collections of 
Canadian woods, the one contributed by Andrew Jackson, 
Esq., of Kingston, Canada West, and the other by John 
Sharpies, Esq., of Quebec. With these contributions, which 
together comprise about a hundred specimens, carefully 
prepared, are descriptive lists for distribution, containing 
names aud synonymes, with a statement of the particular 
purposes for which the wood is used in Canada. It is clear 
that the Canadians understand the true uses of an exhibi¬ 
tion, apart from the question of honourable mention and 
rewards. 
In the court of contributions from Vienna there are some 
admirable examples of nature-printing; the subjects being, 
of course, Ferns, Algae, and the like. I should think that 
artists, as well as other people, must hail the introduction of 
this new process of representing these objects, the delinea¬ 
tion of which, by the hand, is exceedingly tedious, and 
seldom repays the time and labour required. 
The Experimental Exhibition, referred to in my last, took 
place, as announced, on the farm of Trappes, near Paris, 
under the auspices of Prince Napoleon. A great number of 
distinguished agriculturists from different countries, aud 
many of the literary and scientific stars of France were 
among the privileged. This was, certainly, a grand affair, 
and conducted in grand style. Smith, Howard, Clayton, 
Crosskill, and Eansome, most ably maintained their repu¬ 
tation and the honour of England. Mc’Cormack, of 
America, and Duvoir, of France, were also very successful. 
1 The reaping aud farming machines astonished and delighted 
all.— P. F. Keir. 
VEGETABLE CULTURE AND COOKERY. 
ANGELICA. 
J The situation in which Angelica succeeds best is by the 
j sides of ditches, ponds, and other damp places. The seed 
! is sown in August, either broadcast or in drills, and when 
j the plants are six inches high they are to be planted out, 
two or three feet apart, in the places they are intended per¬ 
manently to occupy, and in a wet or damp soil, as indicated 
above. In May following, the stalks of the leaves are cut 
for candying, and the plants, if allowed to run to seed, will 
soon afterwards die ; but if the seed-stems are destroyed as 
they begin to appear, the plants will send out fresh shoots, 
and in this way may be preserved in the ground for two 
or three years. 
The blanched stalks of this plant were formerly used as 
a salad, in the same way as Cardoons and Celery are ; but 
now it is cultivated only for the ribs of the leaves and tender 
stems, both of which are candied for a confection. 
Angelica Candied. —Take the stalks of Angelica when it 
is a good size, and clear off the leaves. Cut them into equal 
lengths, throw it into water, and boil it till it is quite tender. 
Then peel it, boil them again, and let them simmer till green. 
Take them up, dry them with a cloth, and to every pound of 
stalks put a pound of sugar. Lay the stalks in an earthen- 
pan, and strew all over with the pounded sugar, and so leave 
i for two days. Then boil till the Angelica is clear and green, 
and put it in a cullender to drain. Beat another pound of 
sugar to powder and strew it over the Angelica ; then lay it 
on plates, and let it stand in a slack oven till it is thoroughly 
dry. 
Angelica Taste. —Take young and pithy Angelica stalks, 
boil them till tender, drain and press all the water out; 
beat them in a mortar to a paste, and rub it through a sieve. 
Next day dry it over the fire, and to every pound of paste 
put a pound of powdered sugar. When the paste is hot, add 
the sugar, stirring it till thoroughly mixed, over a gentle 
fire. Drop it on plates, dust a little sugar over them, and 
dry them in an oven. 
Angelica Tarts. —Take an equal quantity, by weight, of 
Apples and Angelica stalks. Tare and core the Apples, and 
boil them in just enough of water to cover them, with sugar 
and lemon-peel. Boil gently till they become a thin syrup, 
and then strain it off. Then put the syrup on the fire with 
the Angelica in it, and boil for ten minutes. Lay at the 
bottom of the dish a layer of Apples, then a layer of 
Angelica, till it is full; pour in some syrup, cover with puff 
paste, and bake in a very moderate oven. 
Angelica Jelly. —Wash and dry two ounces of Angelica 
roots; cut them in pieces, and throw them into boiling 
syrup made of three-quarters-of-a-pound of sugar, to which 
add an ounce of bruised Angelica seeds; cover the mixture 
close, and when cold add half-a-glass of the best brandy, 
and a drop or two of the essence of almonds, just enough to 
flavour it, and pass the whole through a tammy. Then add 
to it an ounce of isinglass, stirring it gently with a silver 
spoon. Set a mould in a tub of ice, and see that the ice 
touches it on all sides; pour the jelly into the mould, and 
cover it with a saucepan-lid, which must also have ice over 
it; let it remain for three hours in the ice, and when you 
wish to take it out, dip it for a few seconds in boiling water, 
and turn the jelly out on the dish for table. In making this 
jelly, tinned or pewter vessels or spoons must not be used, 
as they would impart a violet tinge, whereas it is intended 
that the natural light green colour should be preserved. 
Angelica Ratafia. —Take three quarts of brandy, one 
pint of river water, three pounds of sugar, two ounces of 
fresh-gathered Angelica roots, and of cloves and mace one 
drachm of each. Wash and dry the roots well, cut them in 
slices, and put them with the spices, bruised, into the brandy 
to infuse for three weeks ; then strain it, and having added 
to it the sugar dissolved in the water, filter and bottle it. 
EVERGREEN EDGINGS. 
Being a great admirer of Berberis aquifolia and Berberis 
repcns, as under-cover, also' for facing-up shrubberies, and 
forming the outline and edges of shrubbery walks ; in fact, 
to see this useful, beautiful, and accommodating plant in 
the right place; and though I have great faith in Mr. 
Beaton’s veracity, even to the description of the dress of an 
empress; still, I am not quite satisfied that Berberis aquifolia 
is so easily kept in harness as my old friend holds out. 
Perhaps he will have the goodness to inform us how he 
manages the roots. If the ground is good, it will send up 
suckers under his treatment like St. John’s Wort or Quick ; 
and if the soil is bad, if not in the shade, its leaves will look 
brown and rusty half the year. Besides, where edges must 
be close and neat, it will require to be cut two or three 
times in the season ; and though one of the hardiest of 
plants, under natural treatment, under the above the frost 
will be sure to destroy the young heads. 
I, for one, should, prefer the common green Holly, or, 
