Poire De Tongres

The tree is a very strong grower, and succeeds better on the Pear stock than on the Quince. It is naturally pyramidal. Fruit - very large, obovate, four and a half inches in length and three and a half inches in diameter. Stalk - three-fourths of an inch in length, obliquely inserted. The surface of the fruit is uneven. Skin - bronze-colored, changing to a deep brownish-yellow when fit for use; the side next the sun is streaked with red. Flesh - fine, white, melting, juicy, sugary, vinous, and agreeably perfumed. Season - middle of October. Raked by M. Durandeau, at the village of Tongres.

Poire Deux Sceurs

Tree - vigorous, pyramidal, thorny, and an abundant bearer.

Fruit - large, pyramidal, long and tapering to a point, four inches and three-quarters in length, and half as much in diameter, ribbed towards the eye. Stalk - upwards of an inch in length, of moderate thickness. Eye - slightly sunken. Skin - pale green, speckled with brown, interspersed with black dots. Flesh - fine, yellowish green, buttery, moderately juicy, very sugary, leaving, after tasting, a decided nut or almond flavor. Season - November. The tree was found in a garden at Mechlin, and named by Major Esperen, but at what period we do not know.

Poire Prince Albert

Tree - vigorous, and succeeds both on the Pear and Quince stock. It naturally takes the pyramidal form. Fruit - middle-sized, pyriform, three and a half inches in length and two inches and three-quarters in diameter. Stalk about an inch in length. Eye - small, open, placed in a' shallow, evenly-rounded cavity.. Skin - very thick, smooth; ground color pale green, becoming yellowish when ripe, sometimes slightly colored next the sun; it is tinged with red near the stalk, elsewhere distinctly marked with reddish spots and sprinkled with black dots.

Flesh - yellowish-white, fine, melting, with a rich sugary flavor. Season - February and March. This delicious fruit was obtained by M. Bivort, from one of the trees raised from seed by Dr. Van Mons, and which fruited for the first time in 1848.

Poisoning Mice

Take one-fourth os. powdered nux vomica; half pint common boiling peas; simmer them, with as much water as will prevent their burning, for half an hour, and take them off. When any person sows his peas, let him add one-third of the poisoned ones to what he intends to sow, and throw them together into the same drills.


Those who are fond of a delicate dish of greens in spring will do well now to make a planting of poke or pigeonberry (Phytolacca decandra) roots. Prepare the ground by deep digging and dressing it with a heavy coat of well-rotted manure, and after dividing the roots much as with pie plant, set them about two feet apart each way, covering the crowns an inch deep. In spring, the young shoots are gathered and cooked the same as asparagus, and once eaten, are almost universally preferred to that plant.

Pole Bean

Mr. White forwards us a new pole bean. He says: "I call it the White Prolific (not White's). Our country people call it the 'Flat Horse Bean.' It will furnish you with string beans as abundantly as the Lima will with those to shell; stands the heat perfectly well, and the pods are as tender and brittle as could be wished. It agrees perfectly with our dry, warm summers, and will succeed admirably at the North. It resembles the Dwarf Bean, or Royal Kidney, and when ripe the fruit is excellent for winter use." Mr. White adds, judiciously: " The Lima Beans do not succeed in many gardens, because planted too thickly; they do best in single rows, and where otherwise, five feet by two and a half is near enough to bear freely, and the space between can have a crop of early potatoes, etc, taken off from it".