Liquid Manure For Grapes

The-Ohio Cultivator gave a a account of athriving grape vine in tftat State. It was ut a hotel and onlj Ihhèd yenrs vet it had climbod to the seeoud stury, and bsd extended its branches round the coiuur of tha building to a '■ice of twenty or thirty feet, ncarly tlia yvhoie beiug ruil of clusters of grapes. The onk' un usual treatment it reeoived, vras a watering v.'ith dish-ivater, and oc caeionally with soap-suds. - Ex. And tlierein lies the secret of its growth ajld fruitnlams, Disli-water and soap-suds wiU ínáJÍe any vegetable healthy and viyorous. Governor Srnyth, of Bis City, has a gr.ipery that is au illustration in thp ptnht. boma ten yeara bince hts planted sovan grape vinos and traiued them upou nn arbor oyeT bil dooi'. It was a soulhern exporstu'o. ' 'ïhaj grew most vigdrously, as he hit upon the nove! but happy oouceit, of drainfog hia sink througb a plank spont or cuivert perforated with holes and passing along the roots of the vines. thp longth of his arbor. Tuis aparalua furnisiied the vinca ■with ampie, moistuie uad uiatmre, and they grew and flourished boyond raeasure. lint au adjacent bouso prevented the full force of tha sun's rays fulling upon the viues, and Wiouh bangingfull of clusters ol largo Isabtllas, tLoy would not i-ipen. As an experiment the vines wure suffered to grow and reacli. tko eaves and-wero trainod along the eavea and. upon and ovar the roof game fortv ijr tifty foet, )hus boing brought directly iolhesun. Tho rosu't is surprising. - The grapes ripcm enrly and fully, and in the season of thera ths roof is liter,lly covcrad uith this rich and delicioua i'ruit. ïhe last year he raised moro than ten bushuls froro tlijsu buvcii vin-esi Of a surety, düh-mUer and soap-siuïs ' wíl] accompiish wonders if ' applieci rogularly and propcrly. And 'Oovernor Sinyth is equally successful in preserving his grapes as in raising them. He had grapes through the past Winter for daily family use until the first of Apiil, He ui-ualiy keops them in eotton on sholves in his cellar, but for the year or tivo last pnst, he has p eserved them suocessfully through tho Winter piaeed upou tho shelves and '.vithont eotton or other covoring. - N. II, Minor. II.uiü and Sot'i Water for Oooking, - Tho effeels of hard and soft water on vegetables vary materially. Pca3 anS beans oooked in hard water, containing limo or gypsum, will not boil tendor beeause these substnnces hardoji vegetar ble easein. In soft water thoy boil tentlor" and lose a Qertain rank raw taste whieh lh.jy retaiu in hard SíUe1? ílany vegetables (as ouious) boil neariy t:is!elüss ia hard water, b';cau,se all the üavor is dissolvod out. The addition of suit ofton ciiecks thirj (as in the oase of onioi'.s), e'aüsing tho vegetables to re, tuirfthe p(?culiar flavorÍDg principies bcinden rnuoh uutritious matter whioh ïnight lie lost in soft water. Thus it aptiir.s tiiat s: !í híirdeus the water to a groe. Fo'r extmeting the juices. of inoat to make broth or soup, soft wa ter, unsalted or eold nt flrst is the best, fyi' it mcreh mora rapidly penetratea tho tissues ; but for bwilmg mest whcre tha juica should bo retaTned, bard water or boft water salted is preferable, a?pd tho inu:it shotiM bc put in -.vbüc it is boüing bo as to eca! up th-i pores at once. -