This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
Dear Sir: - I was happy to notice in the October number of the Horticulturist, the proceedings of the Pomological Convention, held in New York in September last; and that under the head of grapes, the Hartford Prolific Grape was discussed so generally, and was put on the list of those promising well. Think if it had gone on the list of general cultivation, it would have had no more than it deserves. It has been the best grape I have raised for a number of years; ripens two weeks earlier than the Concord, and for this reason, if no other, should be on for general cultivation. And then it is more prolific, and for flavor, equal, if not superior, to the Concord. I trust, ere long, we shall see it receiving the attention it merits. Yours, Springfield, Oct. 10, 1858. A FRIEND OF THE HORTICULTURIST.
J. J. Smith, Esq. - Numerous paragraphs about lawns in your journal, invariably recommend "Dutch clover;" this may be very good if you are sure of getting the true seed. My experience would caution lawn makers to beware!
Three years ago, I operated for a lawn, (secundem artem) which I suppose means after the best and most current notions. With blue grass, red top, and Vernal grass, I sowed Dutch clover. The result is an eye-sore, an abomination, and a constant annoyance. The "Dutch clover "you commonly get at the shops is "Lucerne," a rank grower, and on a lawn a perfect weed, making six inches growth while other grasses make one. "Swift's Lawn Cutter," a capital tool by the way, wont touch it; and nothing answers but the scythe, which is no small job for a four acre field or plot.
Brother rurals, keep "Dutch clover" out of your lawns. Our native white clover is indigenous, comes of itself, and is a thousand times preferable to your " Dutch clover".
Canandaigua, N. Y. HOMESPUN.
The disease is beginning to show itself among us here, and as I was examining a few plants that were affected with it the other day, the idea suddenly come into my head to try the effect of hot water upon them.
I took six of them (different kinds) from the greenhouse, to the house, and dipped them successively into water heated to between 125 and 130° Fah. I dipped and rinsed them in the hot water for about half a minute, and then set them one side to dry. This I repeated two or three times in the course of the week, and on going to look at them the day after the last dipping, I found that the " rust" was entirely gone from all of them, and the plants looking as healthy as ever, and bo they continue to this day, not showing the least sign of "rust" upon them.
I mention this fact, so that persons having a few Verbenas that they are desirous of saving or curing of the "rust," can try it. It is safe and simple, and will not injure the plant in the least.
Of course florists having large quantities of Verbenas could not adopt this plan, as it would not pay for the immense trouble it would cost; but it might answer where they had a few choice kinds that they were desirous of saving.
If any of your correspondents, Mr. Editor, try this plan, I should be glad to know how they succeed. Yours, Ac, R. B., Jr.
Springfield, Mats., May 7,1851.
[The "rust," for a couple of years past, has been very destructive around New York. Last season, many of the florists lost a large portion of their Verbenas. Any remedy that will meet the case will be most welcome. Mr. Henderson, in the last Gardener's Monthly, states that the disease usually makes its appearance on plants propagated late in the season, especially when cuttings are taken from plants that have been touched by frost He says that he escapes the disease by taking his cuttings early, and growing the plants in a uniform, low tempature. We know that his plants have been free from the disease when some of his neighbors have lost nearly all their stock. The subject is worthy of investigation. We think "high breeding" has much to do with it, and " vegetable gout" would not be a bad name for it - Ed].