Dr. Thompson, of Wilmington, Del., has furnished the editor of the American Farmer with the following receipt for making domestic champagne, pronounced equal to any imported: -

The Catawba is, I think, much the best. Select the ripest and cleanest Catawba grapes. Mash and squeeze them up thoroughly - then strain the liquor through a fine sieve - then through flannel To 2 to 2) gallons of this juice, add 3 gallons of water, end from 15 to 20 lbs. of pulverized white sugar - these proportions to a five-gallon demijohn is, I think, the best mode of making it - -always having enough left to keep filling up the vent - leaving the cork out until the fermentation is done - then decant, and put up in champagne bottles, and you hare the wine you drank hers. The very finest and dryest grapes should be selected.

The first number, for May, of the South Carolina Agriculturist, edited by A. G. Sumner, and published by the State Agricultural Society Of S. C, has been received, and speaks well for an increased interest in the matter in that State. It "promises well," and we shall be pleased to welcome it to our table. This number has good horticultural articles in it.