Capt. John Spalding, near Cleveland, O., sends us two bottles of wine made from the refuse grapes of his nine acres of vineyard last fall. His course was to mash the grapes and leave them about twenty-four hours on the skins; then, after testing the weight of the must, he added grape sugar dissolved sufficient to bring up the sac-charometer test to 90°, and then let the whole ferment a day or two on the skins; after which it was pressed and put into the cask, and is now a dark - colored, heavy-bodied liquid, without much of the grape aroma, and with considerable harshness, but yet far superior to many of the so-called wines sold. An experiment was made with some of the wine by bottling it, and then putting the bottles into water and gradually bringing the heat up to, "he says," 180°, and then corking tight. The wine so heated is more mild, but has a dead character, without any decided flavor, which we do not like, but may possibly by some be admired. It will doubtless keep longer than that in which the qualities of the grape are yet more distinct; but at the expiration of time, say two years, we dp not think it will be as good.

Asparagus should not be cut too late in the season, or its value another year will be lessened. A dressing of well-rotted manure lightly forked in should now be given the bed.

Bush and Pyramid Trees, under the common name of dwarfs, should be carefully watched and pinched back from time to time, if any special form is desired to be retained.