under the process of desiccation. Great care is observed to remove the plums from the oven as soon as they arrive at a certain stage of dryness to prevent them from cooking too much. Finally, after the prunes are baked for the last time, the oven is heated as it should be for bread, in which the plums are exposed until they begin to swell and bubble, when they must be taken out. As soon as the temperature of the oven falls to about half-heat, the prunes are put back to remain over night. Then, if properly cooked, they are covered with a beautiful white "bloom." They are then assorted by sizes, and packed in baskets, boxes, or jars, for sale or use. If it is desirable to make what are called "Pruneaux fourrés," the stones are taken out when they are about half baked, and insert in its place another plum which has also been deprived of its stone, and continue the cooking as above. Raisin Grape-vines.-Two varieties of small grapes, the "Vigne chevelés," and the "Vigne Corinth," from which are made the Ascalon, Stoneless or Sultana raisins, and the Zante or Corinth currant, imported from France, and principally distributed in the Middle and Western States. The berries are small, often without seeds, with a fine pulp, and of an agreeable flavor. They are much used in a dry state in domestic cookery, and, should they succeed in this country, will add to the many varieties of useful and wholesome fruit already introduced. The English name of "currant" given to the Ribes rubrum, arises evidently from the similarity of that fruit to the small grape of Zante, or the common grocer's "Corinths," or "currants." The Levant and Grecian Islands supply the largest proportion of dried currants for the markets, and retain their reputation by the general superiority of the fruit they furnish. Spain, Italy, and the southern portions of France, also supply a considerable amount. The method. pursued for making these currants varies somewhat with the locality and the variety employed. They are more easily prepared than the larger grapes, which are known in commerce under the name of "raisins." These require to be dipped, in the first stage, into a rather strong ley, made of wood-ashes, sweetened by an addition of aromatic plants, such as thyme, lavender, orange leaves, &c.; but the small grapes here in question are merely gathered a few days after complete maturity, at the moment when it is perceived that the berries are about to fall from the vines. They are then placed upon hurdles of close wicker-work, or upou large sheets, in the sun. When it is perceived that the berries are detaching themselves from the main stalk, although still preserving their stems, the operation is often hastened by striking the bunches slightly with a stick. The stalks are then separated from them by means of a sieve, and the dust and other remains are got rid of by winnowing; after that, they are packed in boxes, where they are pressed in closely, covered with thick paper, and kept in a dry, cool place. A very important point in the management of all varieties of grape is the mode and season for pruning. No general system or rule will suit. Experience must be the guide as to what will answer best in different climates, soils, and situations. A method which will do well in the North may be destructive to the plant in the South. The Jujube Plum, (Zizyphus sativa,) a small tree or thorny shrub, from the south of France, bearing a reddish plum about the size of olives, of an oval shape and sweet clammy taste, including a hard oblong stone, pointed at both ends. From this fruit is made the "Jujube paste" of the shops. In Italy and Spain it is served up at the table in desserts during the winter season, as a dry sweetmeat. These seeds have principally been distributed in the Middle and Southern States. Pistachio Nut, (Pistacia vera,) an extremely interesting tree, has been imported, not merely on account of its ornamental character, but because it is useful and produces agreeable nuts. For the twofold reason, a quantity of them has been imported from the southern part of Europe and widely distributed throughout the Middle and Southern sections of the Union. In favorable situations, it will attain a height of fifteen or twenty feet, and frequently, while a mere shrub of five or six years' standing, will bear. Its branches spread out widely, without being numerous; and the trunk is covered with a greyish-colored bark. The inflorescence takes place about April or May. The male flowers, which appear first, shoot from the side of the branches in loose panicles, and are of a greenish tint. The female flowers put forth in clusters in the same manner. As the pistachio tree is dioecious, it is necessary to plant male and female trees together, or they will not produce. The nuts are of an oval form, about the size of an olive, slightly furrowed, and of a reddish color, containing an oily kernel of a mild and agreeable flavor. It is a native of Persia, Syria, Arabia, and Barbary, and is supposed to have been introduced into Italy in the second century by the Emperor Vitellius; whence it was carried into France, in the southern parts of which it is so far naturalized as really to appear indigenous. Later still, that is in 1770, it was introduced into England, where in sheltered positions it bears without protection from the cold of ordinary winters. The summers there are scarcely warm enough to ripen its nuts. Although severe frost is to be dreaded, it will bear a greater degree of cold than either the olive or the almond, and hence is better adapted to the climate of our Middle and Southern States, where it is thought it could be cultivated with profit. The finest kinds are those known as the Aleppo and Tunis varieties—the former for its large size; the latterthough smaller, for qualities which recommend it to French confection, ers, who cover the fruit with sugar and chocolate, and flavor creams and ices with it. A similar pistachio nut is used in France in the preparation of sausages and in seasoning meats. It is considered as a tonic, and as beneficial for coughs and colds. It is frequently eaten raw, but oftener in a dried state, like almonds. The Cork Tree, (Quercus suber,) from the south of Europe. Much is anticipated from the successful introduction of this product, as the acorns have been distributed throughout the Middle and Southern portions of the Union for experiment, where it is hoped that it will prove to be adapted to the soil and climate. Should a portion of the present distribution by any untoward circumstance fail to answer expectation, care should be taken by the office to obtain another supply for those who feel an interest in growing this useful tree. Plantations might be established in every favorable locality, so that in due time, the increasing wants of the country for cork may fully be met by the home supply. Therefore, if the introduction should prove successful, the enterprise cannot be regarded otherwise than of national importance. This tree, under favorable circumstances, grows rapidly, and attains a height of upwards of thirty feet. Indeed, even in England, there are specimens over fifty feet high, with a diameter of more than three feet. In the south of Europe, cork trees are much esteemed, and lands planted with them are considered the most profitable of all that are not irrigated. They seem in general to prefer those localities where gneiss, sandstone, schistose and calcareous rocks abound. The substance so familiarly known to us as "cork," is the epidermis or outer bark, which sometimes acquires a thickness of two or three inches. This is rarely taken off until the tree has arrived at an age of fifteen or twenty years. This operation, which is carried on every six, seven, eight, or nine years, according to circumstances, is generally completed in the months of May and June, while the sap is still active in the tree. Although easy to accomplish, some care is required to avoid injuring the true bark, (liber,) which lies under the cork. A circular incision is usually made round the foot of the tree, and another near the branches. Longitudinal cuts are then made; and finally, by using the handle of a с hatchet as a wedge, the cork is detached from the under bark. The larger branches are treated in a similar manner. Maté, or Paraguay Tea, (Ilex paraguariensis).-We are indebted for the seeds of this shrub to Lieutenant Page, of the U. S. steamer Water Witch, while engaged in exploring the sources of the Rio de la Plata, in South America. It is worthy of attention of persons living in the Middle and Southern sections of the Union. As a tree, it is highly ornamental; and wherever the Magnolia grandiflora will thrive, there it may be successfully cultivated. The inhabitants of Paraguay, and indeed most of those who use it on the southern part of this continent, attribute to it almost fabulous virtues. It is unquestionably aperient and diuretic, and produces effects very similar to opium; but most of the qualities so zealously attributed to it may, with some reason, be doubted. Like that drug, however, it excites the torpid and languid, while it calms the restless, and induces sleep. Its effects on the constitution, when used immoderately, are similar to those produced by ardent spirits; and when the habit of drinking it is once acquired, it is equally difficult to leave it off. The leaves of the plant are used by infusion, and all classes of persons partake of it, drinking it at all hours of the day at their various meals, rarely indeed beginning to eat before tasting their favorite beverage. Not only is this the case in Paraguay, Uruguay, and the Argentine Republic, but in Peru, Chili, and Ecuador, it is no less esteemed. They drink the tea from the spout of a pot which they call maté, adding to it a little burnt sugar, cinnamon, or lemon-juice. The wealthier or more refined class draw it into the mouth through a tin or silver pipe, called bombilla, which, being perforated with holes at one end, and inserted in the maté, or teapot, enables them to partake of the liquid without swallowing the smaller particles of the pulverized leaves floating on the surface. The quantity of leaves used by a person who is fond of it is about an ounce. The infusion is generally kept at the boiling temperature, but those who are accustomed to it seem to drink it thus without inconvenience. In the mean time, hot water is supplied as fast as it is consumed, every visiter being supplied with his maté and pipe. If allowed to stand long, the tea acquires an inky color. The leaves, when fresh, taste somewhat like mallows, or inferior Chinese green tea. Morocco Dressers' Sumach, (Rhus coriaria,) from the south of Europe. The seeds of this shrub have been imported for experiment in the Middle States, where it is thought it will be adapted to the climate. It usually grows from six to eight feet in height, on dry, sandy, or rocky soils, in exposed situations. The branches and leaves are imported into this country, and employed for tanning leather. It is said that they are used in Turkey and Barbary for preparing the Turkey morocco from the skins of sheep and goats. The seeds are sold at Aleppo, where they are eaten to provoke an appetite. Furze, (Ulex europæus,) from Brittany, in France; a low prickly shrub, used as an excellent green fodder for cattle, when bruised. It was imported for a hedge-plant in the Middle and Southern States, and is described in another part of this volume. French Broom, (Genista scoparia,) from France; a low, hardy shrub, growing from three to nine feet in height, with numerous straight, sharp branches, and used as fodder for sheep and for making brooms. It will grow on any dry, meagre or sandy soil, and is well adapted for protecting the sides of the embankments and cuttings of railroads. It may be remarked that most of the fore-mentioned seeds and cuttings have been, or are to be, placed in the hands of members of Congress, and the secretaries of State and County Agricultural Societies, for distribution in their respective districts, reference having been made to their adaptation to the soil and climate, as well as to the economy of the sections where intended to grow. All of those procured in Europe were obtained from reliable sources, and are believed to be of superior quality and true to their kind, the vitality of which has been tested, as far as practicable, by actual germination under glass or by other means. It is not to be expected, however, that every variety will succeed in all parts of the country, if in any, where the experiments are to be made, as one may have the disadvantages against him incident to a change of soil and climate, as well as from an unfavorable season, which no human power can prevent or avert. I am, sir, very respectfully, your obedient servant, Hon. CHARLES MASON, Commissioner of Patents. |