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wards to settle the earth among the small
rootlets, and as the bole begins to fill, ram
the earth quite solid around the tree. A
tree thus taken up, and planted, will scarce
ly know that it has been moved. All
' shrubs and plants that are to be moved,
should now be transplanted as soon as pos
sible. Bulbs that have not been taken up,
should now be taken up separated, and re
planted. Imported ones should be potted
or planted in the open border as soon as
possible, to secure an early bloom. Straw
berry plants should be transplanted as soon
now as possible, as they root sufficiently in
the winter to come into early bearing in
the spring. In short we know of no tree,
plant, shrub, bulb, or vine, suited for open
culture, but is better planted out in the fall.
Delay not then until to-morrow, what should
be done to-day.
Correspondence of the Dollar Newspaper.—Phila,
TO TAKE HONEY FROM BEES.
The common practice of killing the bees,
in order to obtain the honey, few can wit
ness without some little compunction; and
as there is a very simple method of effect
ing the object without any injury to this
most interesting little animal, which on the
score of interest, as well as humanity,
claims regard, I beg leave to communicate
it through your paper, shonld you deem it
worthy of a place in it.
In the evening, when the bees have re
tired, take the hive gently from its stand,
and having spread a table cloth on the
ground, set the hive gently on it, placing
something under to raise it three or four
inches; then draw up the corners of the
cloth and fasten it tight around the middle
of the hive. Then raise the lid of the hive
a little and blow ir< the smoke of a cigar, a
few puffs of which will drive them down.
Continue raising the lid gradually, blowing
in the smoke all aronnd, and in a few mo
ments it will be found that they nave all
gone out of the hive. You may then take
off the lid and cut away as much of the
honey as you think proper. If the opera
tion be performed in. July, you may take
nearly all, as there will be time enough to
provide a sufficiency for their support du
ring the winter. As soon as you have ta
ken the honey, put on the lid, loosen the
cloth and spread it out, and in an hour or
two the bees will have returned into the
hive. It may then be replaced on the stand,
and on the following day they will be found
at work as usual.
This is the shortest, best most sim
ple way of getting honey from a hive of
bees that I have ever seen, tried, or heard
of. Plough Boy.
West Chester, Pa.. July 1850.
Preservation of Pumpkins through the
greater part of the winter, if sound and well
ripened, is easily attained by sowing them
in a mow of dry hay or straw, or placing on
a barn floor and covering with any light
forage. A dry cellar will frequently keep
them sound ;'but these are usually too moist
for this purpose. They ought occasionally
to be looked after, and any showing evi
dence of incipient decay, should be imme
diately used. All the partially ripe, small,
and imperfect should be fed soon after
taking from the field.
SUPPLEMENT TO THE RECORDER.
From the Southern Plenter.
SWEET POTATOES.
Mr. Editor, — In compliance with my
promise and your request, I will now try to
lay before your readers my mode of raising
potatoes, and shall do it in as few words as
possible ; it will be, however, necessary to
be explicit, to be fully understood, and more
especially in these days of wild theory with
out experience. A young farmer will start
to farming, and it may be he is just from
college, and well skilled in language and
would disdain to ask information of an ex
perienced farmer, becaus he sometimes has
come for came and yourn for yours, or hoss
for horse, and so on, yet experience and
practice often costs a gentle smile, and says
he paid dear, very dear for his whistle.
And now to the subject.
Ist. The land must be light or sandy, and
it will be much better to take poor land and
make it rich. The great advantage will be
less vines and more roots. Secondly. The
land should be well ploughed eight or ten
inches deep. The ploughingshould bedone
the first of March, and should be ploughed
over, if possible, after every rain, say once
in two weeks; and always ploughed the
same way. When the time has arrived for
planting, make a nice four furrow bed. Af
ter the first bed, run the beam of the plough
next to the bed, leaving a small strip for the
third furrow. In this way you will have
no need of stakes. Never bed the land
until you have a season. As soon as the
plough starts, start your hoes to hilling.
The rows and hills should be a about three
feetapart. If the day is cloudy it is best
to set the plants as the hills are made; if
not, let the hills remain till late in the eve
ning ; then, with the hand knock off all the
dry dust, open the top with the hand
four inches, set the sprout strait, press the
dirt to the roots; be careful that no leaves
are covered. The planting being over, in
ten days, should there be rain, the hills
should be scraped down, say to the depth of
one inch. Hills are often chopped down
and the small roots left exposed, causing a
failure of the crop. After the scraping is
over and the time for hilling, which will be
in two or three weeks, run the plough twice :
in each row, which will make fine dirt, and
a hand can hill three times as many. This
having accomplished, a third hoeing, which
I call scraping up, is to be done, and this
should take place when the runners areabout
to meet, or sooner if there should be grass.
It will be remembered there is no grass to
remain on the top of the hill. The work is
done. 1 dig with a hoe. A hand should
dig thirty bushels per day. I have assumed
the position that potatoes are raised from the
sprout, and perhaps it may benefit some to
give the mode. Have the bed in a southern
exposure ; dig out a place in the form of a
ditch,eighteen inches deep; take the manure
fresh from the stable and as clear of straw
and stalks as possible; pack it down hard
and smooth to the depth of twelve inches;
then cover it one inch deep with very rich
light dirt; place the potatoes on the dirt,
so as they will not touch each other, then
cover with light rich dirt three inches;
make all perfectly level and the work is
complete. In the manner above discribed
I have raised large quantities for Baltimore
and Fredricksburg markets, and it is no hard
job to raise three hundred bushels per acre
ou suitable soil. 1 nave kept an account of
sales of my potatoes for twelve years, and
they have averaged over fifty cents per bush
el. One or two words more, Mr. Editor,
and I have done. There is no doubt some
will say, if all this is done I will raise no
potatoes. Be it so ; there is no gains with
out pains, and so farewell.
Northumberland.
August 20,1850.
FOR VEGETARIANS.
Moulded Rice.—B oz. of rice and 3|
pints of milk. Wash the rice, pour the
milk upon it, and boil it slowly, in a brown
basin (covered) in the oven till it becomes
tender and the milk absorbed ; then put it
into a mouid, and cover it with a plate.
1 urn it out, (either warm or cold,) and
serve it with preserves and cream.
Moulded Sago.—4 oz. of sago and 1
quart of milk. Wash the sago and swell it
thoroughly in the milk, pour it into a mould,
and let it stand for 12 hours; serve it with
preserves and cream.
Blanc Mange.—l oz. of tapioca ising
lass, and one and a half pints of new milk ;
half a pint of cream, and two drops of al
mond flavor. Boil the milk and cream, apd
put in the isinglass, sweetening with su
gar; boil this for 2 minutes, strain, whilst
hot through book muslin adding the almond
flavor when the milk is nearly cold, and
pouring the whole into a mould, in which
it should stand from 12 to 24 hours.
Brown Sauce.—s oz. of butter ; and 1
oz. of flour. Melt the butter in a frying
pan or saucespan, add the flour stirring it
till it is of a brown color, and then adding
as much boiling water to it as will make it
the thickness of thin cream ; season with
pepper and salt.
Maccaroni and Cheese.—2 oz of mac
caroni ;2 o oz. of cheese; J pint of thin
cream. Swell the maccaroni, (previously
broken in pieces about 1J in. long,) for
hours, then drain off the water and place on
flat dish ; add a little mustard ; Ceyenne
pepper and the cheese cut in thin slices
with the cream, and bake in the oven till
the cheese is melted.
Onion and Cheese.—2 oz of onion ; J lb.
of cheese. Slice the onion very thin ; place
it on a dish with a little water and half cook
it in the oven ; add the cheese, sliced thin,
on the top ; toast altogether in the oven
about 10 minutes, till the cheese is melted.
Serve on the dish on which it was baked.
Maccaroni Omelet.—4| oz of macca
roni ; 3 oz. of bread-crumbs ; 6 eggs, 4£ ta
ble spoonfulls of sage and 1 oz of parsley.
Boil the maccaroni till tender, and drain
the water from it; rub the flour smooth in
3 table spoonfuls of cold water; boil the
milk and pour it upon the flour, stirring it
till it becomes thickened, and then add the
maccaroni, the herbs chopped small, the
eggs well beaten and season with pepper
and salt. Bake the whole in a hot butter
ed dish, in a moderately heated oven, until
nicely browned. Serve it turned out of
the dish (after standing ten minutes,) with
brown sauce and mint sauce.
Buttered Eggs.—7 eggs ; oz. of but
ter ; and 1 oz., (2 table spoonfuls,) of milk.
Beat the eggs well in a basin, add the milk,
