of slips, ten inches
long, set in mellow ground about eight inches deep, in straight rows
four or six feet apart, and one foot apart in the rows--except the green
willow, which is put two feet apart in the row. They should be kept
clear of weeds for the first two years. The osiers are to be cut when
the bark will peel somewhat easily, and may be put through a machine for
the purpose, invented by J. Colby, of Jonesville, Vermont, at the rate
of two tons per day, removing all the bark, without injuring the wood.
Different opinions prevail respecting the varieties most profitable for
cultivation; they vary in different localities. The manufacture of
willow-ware will increase with the increased production of osiers, and
the consequent reduction of their cost.

WINE.

We have elsewhere stated that our only hope for pure wine in this
country is in domestic manufacture. We shall here give two recipes that
will insure better articles than are now offered under the name of
imported wines.

_Currant Wine._--This, as usually manufactured, is a mere cordial,
rather than a wine. The following recipe gathered from the _Working
Farmer_, is all that need be desired, on making wine from currants,
cherries, and most berries, that are not too sweet. Take clean ripe
currants and pass them between two rollers, or in some other way, crush
them, put them in a strong bag, and under a screw or weight, and the
juice will be easily expressed. To each quart of this juice, add three
pounds of _double-refined_ loaf sugar (no other sugar will do) and water
enough to make a gallon. Or in a cask that will hold thirty gallons, put
thirty quarts of the juice, ninety pounds of the sugar, and fill to the
bung with water. Put in the bung and roll the cask until you can not
hear the sugar moving on the inside of the barrel, when it will all be
dissolved. Next day roll it again, and place it in a cellar of very even
temperature, and leave the bung out to allow fermentation. This will
commence in two or three days and continue for a few weeks. Its presence
may be known by a slight noise like that of soda water, which may be
heard by placing the ear at the bung hole. When this ceases drive the
bung tight and let it stand six months, when the wine may be drawn off
and bottled, and will be perfectly clear and not too sweet. No alcohol
should be added. Putting in brandies or other spirituous liquors
prevents the fermentation of wine, leaving the mixture a mer