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382 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,