Year: 1861

- fhOLF GARDEN AND ORCHARD.


FfGnttng.-All the sorts of hardy fruit may
now De advantageously planted, if the soil be
Dry The ground should have been put in tho
r0ugn order by ploughing and manuring. In
TINS case very little manure is wanted about the
trees when planted. Neither should deep holes
be made, which in stiff lands become recepta-
cles for water. Some of the thriftiest and
nnest trees We have ever seen were planted by
setting the young trees on the very surface of
the ground and throwing soil enough upon the
roots to give them ample covering If this be
considered an extreme plan, We do not doubt
IL is much safer one than that of burying the
roots very deeply 10 holes. Apples Pears,
Ounces, Plums, Cherries Wanuts, may be
planted advantsgeOusly in the fall. Peaches
Apricots, Nectarines, may be better deferred
till early spring. Raspberries, Currants and
Gooseberries may be planted. The two latter
grow very readily from cuttings, which may
be put down now. Every family should have a
few fg trees planted on a Southern exposu re
against wall They bear well in this latitude
without protection, but few might be suf-
fciently protected to ensure crop.


Pruning Apple, Pear, and other hardy
fruit trees may be pruned this month if con.
venient.


StrGtcberry Bed-If the old Strawberry bed
has not yet been attended to, have it thorough
ly cleaned of weeds, grass, &C., and well dress
ed with good manure.


Grape Iinss.-These may be planted now,
or may be got from the nursery and we'll
protected in trenches till February


StaEIRg.-All newly planted trees should
have well driven stak es and be bound to them
with wisps Of straw.


FALL MANAGEMENT OF GRAPE VINES.
The month Of November after the leaves
have fallen of, is the best time to prune vines.
There is no difference of opinion at all on this
point with experienced grape growers, and it
must be done in the fall to succeed well in
grape culture.


The principle should be fully understood,
the frult OF next year Is to grow from canes of
this seasons grO1cth. Not one person in four
who has grape vines on his premises seems to
understand this important fact. They have
read about II in the agricultural papers, but
they paid little attention to it, and seldom or
never acted upon it in pruning their vines
Select the best canes of this year for the
next fruiting season, and cut out all the old
wood. provided you have new wood enough
that grows out near the base of the vine. If
the new wood consists Of laterals, that is, the
side canes or shoots of old wood y Won should
simply leave enough of these Iaterals to bear a
fair crop next year, and cut back all the rest
10 one eye. The true system is to cut back
every other shoot, so that the new wood of next
year may De produced from the eyes left upon
the CAFE; thus cut back. This is the rsnelyaL
system, which is practiced as well upon the
Slde spurs and canes as on thoSe that grow
from the base of the vine.


1t matters not how you train your vines.
whether to trellises, stakes or otherwise. this
renewal system must be adopted in pruning,
because no cane, shoot or spur ever bears fruit
but one season.


The month of November is also the time to
gather cuttings te set in the following spring.
Let them be of well matured wood of this wear 5
growth (but older wood will grow,) and cut
them from twelve to eighteen inches long, with
from two to four eyes, according to the length
OF the joints; and if you have but few, tbev
may be kept safely in the cellar, packed in a
box In layers with sand or garden mold spread
among them compactly, so as to exclude air.


The sand or the mold should contain Just
enough moisture to prevent the cuttings from
drying. Sand Is recommended by horticultu-
rlsts, but find that the soil Of ny garden does
just as well as sand; and L simply lay my cut
ungs upon the surface Of the soil in layers, and
cover them with earth (having too many to put
into my cellar,) and they are preserved in ex-
cellent condition:-GeneSee Farmer.
TO PRESERVE SMOKED MEAT.
How often are we disappointed in our hopes
OF having sweet hams during the summer, after
carefully curing and smoking, and then sew
ing them up in bags, and whitewsshing them?
Now this can be avoided by packing them in
pulVerlzed charcoal. No matter how hot the





keep as sweet as when packed, for yesrs.-Es


DRYING RHUBARB.


Rhubarb drys very well, and when well pre-
pared will keep good for an indefinite period
The stalks should be broken off whil. they are
crisp and tender, and cut into picoes about two
inches long. These pieces should then be
strung on thin twine, and hung up to dry.
Rhubarb shrinks very much in drying-mOre
so than any plant l am acquainted with, and
of off
wanted for use, it should be soaked in water
over night, and the next day simmered over a
slow fire. None of its properties appear to be
lost in drying, and it is equally as good in win
ter as any dried fruit. Very few varieties OF
rhubsrb are suitable for drying, as most OF
them contain too much woody fibre. The best
KIND for any purpose is the Victoria, when
grown in suitable situation. The Mammoth
| IS worthless, owing to its fbrous nature, as are
also some other kinds


TO PREPARE MUTTON HANS.
The following is from the ''LOndon Field'
One quarter Of pound Of saltpetre to half a
pound OF raw brown sugar; make them very


not and rub into legs Of mutton over night
Next morning salt them with common salt
Let the mutton lie about a week, move it over
and rub in fresh salt, and let ii remain another


week in pickle. Then hang it up to dry
When dry, keep it in canvass bags to prevent
it being ay-eaten.


N. u. Do not let the mutton lie in the wet
brine, but place something under to rinse them
| from the dripping that will fall from them.
TOMATOES FOR CHILDREN.
There is no better remedy for arrangement
Of the bowels in children while teething thar
stewed tomatoes fed to them plentifully; care


being taken to keep the child's extremities


warm. Be careful to cover its neck and arms
especially Of an evening; give il crushed ice tc
assuage thirst if possible, rather than give il


water avoid cordials, as they only produce
fever. The tomatoes ought to be ripe and
fresh, though the vegetable preserved in cans
has been used with great success.
THE SHOE PINCHES.