In a letter from Naples, the writer assures us that there will be a very productive wine year in Italy, the vines not having presented so healthy an appearance for many years. The people decline to use sulphur, as they assert that wine made under its influence was undrinkable.

Mount Joy, Pa.

J. J. Smith, Esq. - Respected Sir: The vegetable curiosity in the shape of an enormous truffle, found in Virginia, is highly interesting. I examined the account published in the Agricultural Patent Office Report for 1854, respecting the culture of the Piedmontese Truffle (Tuber magnatum), and that of Agaricus campestris (the Mushroom.) This latter is stated to be from one to three inches, sometimes four or more, in diameter. The author of the Vegetable Kingdom (Wm. Rhind) states that they vary much in size, and mentions several instances of being upwards of nine inches in diameter, and one weighing one pound eight ounces, and measuring thirty-two inches in circumference, and ten inches around the stem.

The truffle, so celebrated in the annals of cookery, is found, in clusters, some inches under the surface of the ground, and ho appearance to indicate their whereabouts. Bogs are trained, with much pains, to search out these subterranean delicacies. Loudon informs us that an instance is recorded of a man having possessed this power. One weighing four ounces is considered large for England, yet, in Italy, some are occasionally found weighing from eight to fourteen pounds. (Vegetable Kingdom, Wm. rhind, p. 19S.) Lindley informs us that Borch raised Tuber BorchLi from the sporoldia about the year 1780, and the growth Of the common Truffle has been attempted with more or tees success. Tour correspondent takes it for granted that your readers are aware of its locality, since he does not state how or where it was found, on or under the surface of the ground.

I am led to make these remarks from the fact, that, in my botanical rambles, I have, on several occasions, met with a species of fungi, on the edge of woods in old pastures, of enormous size, lying close to the ground, in appearance like a loaf of home-made bread, having a firm white flesh internally. I am not now prepared-to say, whether a species of Agaricus, or allied to the Borista gigantea, of Europe, is edible, not being particularly interested in fungi, and always suspicious of them as food, in consequence of the resemblance of poisonous and wholesome species. I Would not question the ability of the Professor of Chemistry of Georgetown College to discriminate and judge correctly, yet deem a fuller description needed to enable the readers of your journal to judge for themselves.

Yours, respectfully, Jacob Stauffer.

P. S. - Respecting the Buckwheat-Tree ( Cliftonia mylocarium), it may not be amiss to say, that Prof. Darby describes it, in his order, Erioacea, nest to Elliottia. Both these plants Lindley includes with Cyrilla in his order Cyrillaoea, among the Berberal alliance.

You say, a tree in blossom is figured in Nuttall's Supplement to Michaux's Sylva. A few years ago, Rot. Dr. J. G. Morris, of Baltimore, presented me with a large collection of Florida plants, unnamed, over which I have frequently puasled myself, with the aid of Lindley and Loudon's Encyclopaedia. I found a branch of the tree in question among them, and send you a sketch, taken from Lindley's late work (illustrated), thinking it might give you some further idea, as the name Cliftonia seems to be obsolete.

[Nuttall was our authority. Tour drawing agrees with his. - Ed].

Mr. Caleb Cope's beautiful place was sold, as advertised last month, for seventy thousand dollars - a price below its estimated value, and scarcely the price the land was worth without the extensive green, hot, and grapehouses; and, while we write, the sale of the plants is proceeding. There is something melancholy in the dispersing of such a family of rare and curious productions, of whose prices we may have something to say next month. Mr. Cope has deserved well of his fellow-citizens; his enthusiasm knew no bounds, and his plants and fruits will be greatly missed from our monthly and yearly exhibitions. Let us hope that his successor, Mr. G. H. Stuart, will be equally active and intelligent in the pursuit.

The Wine #1

Keep the casks bung full, and the bungs tight. Burn sulphur matches in the empty casks, and drive the bungs in tight. These matches are cotton or paper strips, about an inch wide, saturated with melted brimstone. Two to four inches to each cask, according to its size, will be sufficient. The strip is attached to a wire about a foot long, and, when lighted, held in the cask until consumed, and the bung is then driven in tight.

The Wine #2

The casks of new wine may be filled up, and the bungs driven tight, if, as is usual, the fermentation has by this time entirely ceased, and the wine is even tolerably clear.

Wines #3

We are indebted to Mr. Anderson, of Dubuque, Iowa, for samples of tomato and blackberry wines. We do not, of course, compare them with grape wines, though they are better than many of those that we have seen; but the two classes are essentially distinct. Of the samples before us, the tomato is very good, one sample being much above the average; both are well made. The blackberry partakes more of the character of a cordial than a wine, and is a pleasant summer drink. Both samples seem to be free from artificial flavoring.