The cultivation of willow for osier-work is pursued to some extent in this country, and might be greatly increased. At one fourth the present prices, it would pay as well as any other branch of agriculture. Some varieties will grow on land of little value for other purposes, and all on any good land. Willows will take care of themselves after the second or third year. The more usual method of planting is 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 mere cordial. The use of any but double-refined sugar is always injurious, and yet