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Hale’s Early, Early Tillotson, Amelia, Early
Admirable, Cole’s Early Red, Chinese Cling,
George IV, Georgia Cling, Vanzandt’s Superb,
Old Mixon Cling, Old Mixon Free, Stump the
World, Orange Cling, Pace or Columbia, Sus
quehannah, Heath Free, White English, Tippe
canoe, Picquet’s Late, Bustain’s October.
PEAKS.
The first pear of the season was exhibited
June 6th, by Col. J. R. Wallace. Variety, Doy
enne d’Ete. During June the foilwing varieties
were ripe : Amire Joannet, Madeline, Beurre
Giffard, Osband’s Summer, Bartlett, Dearborn’s
Seedling, Stirling, Bloodgood, Duchesse de Ber
ry d’Ete. The four last named varieties were
exhibited during the latter part of the month.
During July, Belle Lucrative, White Doyenne,
Edmonds, Seleck, Flemish Beauty, Clapp’s Fa
vorite, Kirtland’s Seek el, Annana’s d’Ete,
Beurre Superfine, Rostezier, Howell, and St.
Ghistlin were added to part of the list ripening
in July. During August, we had in addition
to some of the July list, Stevens’ Gennesep,
Bartlett, Henry IV, Belle Lucrative, Edmonds,
Emile d’Huyst, St. Michael Archangel, Louis
Bonne de Jersey, Glout Morceau, Colmar’s Van
Mons, Beurre d’Anjon, Merriam, Beurre Diehl,
Kingsessing, and Oswego. The following were
added during September : Seckel, Compte de
Lamay, Des Nonnies, Buffum, Onondago, Du
chesse d’Angouleme, Lawrence, and Vicar of
Winkfield.
The following list of pears, as best suited to
this section, were adopted by the Society—
ripening in the order named :
Doyenne d’Ete, Beurre Gillard, Bloodgood,
Stirling, Selleck, Kirtland, Clapp’s Favorite,
Duchesse de Berry d’Ete, Bartlett, Bell Lucra
tive, St. Michael Archangel, Flemish Beauty,
White Doyenne, Beurre Superfine, Howell, Se
leck, Duchesse d’Angouleme, Louis Bonne de
Jersey, Colmar’s Van Mons, Seckel, Beurre
d’Anjou, Buffum, Beurre Clairgeau, Winter
Nellis, Lawrence, and Easter Beurre. Glout
Morceau and Beurre Bose occasionally succeed
well in this locality.
GRAPES.
This excellent fruit was on exhibition from
the 18lh of .July until the 26th of September—
not including the Scuppernong family, which
held out until after October 3d.
During .July we had Hartford, Ives, Adiron
dac, Perkins, Clinton, Agawam, Maxatawny,
Alvey, Delaware, Creveling, Merrimack, Mar
tha, Concord, and Isabella. August Ist we had
the further addition of Norton's Virginia Seed
ling, lona, Rogers’ 41, Salem, Goethe, Black
July, Rogers’ 4, Rentz, Telegraph and Othello.
Diana was added to the list August Bth. Au
gust 15th we had on the table Taylor’s Bullitt,
Isabella, Rogers’ 1,9, 43, Warren and Catawba.
By a vote of the Society, the following varie
ties were selected as the best for market:
Concord, Ives, and Hartford ; ami for wine—
Scuppernong, Norton s Virginia Seedling; Clin
ton (amateur), Delaware, Goethe, Rogers’ 6, 43,
Salem, Wilder, Martha, Maxatawny, Perkins
and Diana. W. P. Robinson, Chairman,
Samuel Haps, Secretary,
Fruit Committee Atlanta Bornological Society.
DOES SI'NMIINF. PVT <»TT A FIRE!
A good deal of discussion has lately taken
place in England over the old question whether
sunshine checks combustion. It is the old no
tion that sunlight lessens the intensity of a fire,
and may even put it out ; and the theory was
that the sun’s heat by expanding air caused a
diminished supply of oxygen to the coal. This
and all other explanations arc now condemned,
and the fact is denied. One writer says that if
a few pieces of charcoal nrc ignited in a chauf
fer. am! placed in a sunny room provided with
closely filling shutters, the fire will appear to
die away in the sun's light. But if the shutters
arc closed, the coals will be seen to be in full
combustion. There is no phenomenon at all,
but only ihe appearance of one, which is due
not to the sun’s heal, but io the fact that its
light, being stronger than that of the coals,
overcomes and subdues it. The fact of combus
tion is so intimately connected with glowing
ignition in our minds, that anything which les
sens the glow appear* also to diminish the com
bustion.— The G’ alary.
THE IW SWWIB & W»
IWE STOCK.
From Rsrey’s Horse Tamer.
Remedy for Gripes, or Colic.
Give to the horse a pint of port or claret
wine, with a small nutmeg grated fine, and half
a spoonful of powdered ginger, all well mixed,
and given rather hotter than lukewarm. The
best method is to get ready some boiling hot
water, then put the nutmeg and ginger, together
with a little loaf sugar, into a vessel, and pour
the hot water upon them, and cover it for three
minutes; then add the wine, and give this dose
to the horse pretty warm. It generally gives
relief in a short time. My intention is not to
say anything upon farriery, except two or three
of the most common diseases to which horses
are subject. Much has already been written by
able professors.
HOLLAND CATTLE.
Os recent importations of Holland cattle, it
is said that one of the cows, six years of age,
dropped a calf on the Isth of May weighing
101 pounds, and from the 26th of May to the
27th of July, by careful and exact record, gave
4,018 pounds and 14 ounces of milk. The
largest yield in any one day was 76 pounds 5
ounces, or 3U quarts. Iler average for ten
days was 74 47-lOOths pounds per day, and the
amount es cream produced from this milk was
22 71-lOOths per cent. Six days’ milk of this
cow being set for cream, produced 17 pounds
14 ounces of good butter.
Holland has long been famous for its dairy
stock and delicious butter, commanding the
highest price in London and other cities.—
Nashville Union and American.
From Rarey's Horse Tamer.
Concerning the Hots.
In twenty-seven years time, I never had a
horse to die of the bots. I believe that almost
everybody is convinced that the bots come from
the eggs or knits, which are deposited upon the
horse’s hair, by that troublesome fly, resembling
a bee in color. This has always been my opin
ion. Now, as it is generally known, that a
horse that has the bots, does not appear to suf
fer, till he is too far gone to be cured. To pre
vent the fatal effects of this disease, I have
made it a practice to give my horses, in the
month of September, the following remedy : Os
olive oil, honey and lemon-juice, each, two
ounces and a half: mix and give these to the
horse ; the next day purge well. Whether a
horse be inclined or not to have the bots, this
remedy will do him no hurt.
New Cause of Horse-Cribbing.
Mr. E. C. Postell, of Madison county, Miss.,
in a letter to the New York Farmers’ Club, says
that cribbing is occasioned by whisky, horses
addicted to it having contracted the habit at
cross-road drinking establishments, by being tied
to posts or fences long after the hours for feed
ing, and becoming impatient at the protracted
stay of their who are seen through the
cracks ’of the log-house drinking so frequently!
They bite the rail, imitating the gurgling sound
of the imbibers, and in the act swallow wind
and become fond of it. Plenty of proper food
given to the animal at regular intervals is the
only remedy.
Kin rr Worms is Swine.—H. D. Court, the
well km feeder of Chester White swine, of
BattlsX're* ni '”Br h., writes the Prairie Farmer
that he has TMmd a teaspoonful of pulverized
1 copperas, mixed with an equal quantity of sul
phur, fed in the night’s meal, for three days,
effective in this disease. Sometimes a longer
i treatment is necessary. Symptoms of disease—
, a lameness in the hindquarters like weakness in
the back.
When horse-stables are not properly ventila
te! nor lighted, it is an excellent plan to maka
a small window where each horse may thrust
i out bis nose wnen he is not eating, and breathe
I pure air.
Do not crowd too many sheep into one shed.
, They will not do well. In arranging fee-ling
i racks, allow two feet space for each sheep at least.
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CONTRIBUTIONS SOLICITED.
For the Rural Southerner and Plantation.
Apple Pie.
Peel the apples, slice them thin, add a little
molasses, and sprinkle some sugar over them ;
grate on some lemon peel, or nutmeg. If you
wish to make richer, put a little butter on the
top. Mrs. R.
For the Rural Southerner and Plantation.
Breakfast Corn Cakes.
Three teacupfuls of white or Southern corn
meal, one cup of wheat flour, two of sour milk,
with two tablespoonfuls of cream, or one of
melted butter, and one egg, and a teaspoonful
of salt. Bake in “ gem pans,’’ and serve hot
like rolls. Mrs. S.
For the Rural Southerner and Plantation.
Poor Man’s Cake.
One cup of sugar, one-third of a cup of but
ter, one egg, one half cup of sweet milk, one
and a half teaspoonful of baking powder. This
rule makes only one loaf. It is a good recipe
to use for “patty ” cakes. Mrs. W.
For the Rural Southerner and Plantation.
Atlanta Brown Bread.
Three cups of corn meal, one cup of wheat
flour, one cup of rye, one cup of molasses, three
cups of warm water, one even teaspoonful of
salt, one teaspoonful of soda. Stir well together,
and steam five hours ; taking care that the wa
ter does not stop boiling. Add boiling water
as the w'ater boils away. Mrs. R.
For the Rural Southerner and Plantation.
How to Cook Hominy.
Wash slightly in cold water and soak twelve
hours in tepid soft water, then boil slowly from
three to six hours in same water, with plenty
more added from time to time, with great care
to prevent burning. Don’t salt while cooking,
as that or hard water will harden the corn.
When done add butter and salt; or a better way
is to let each one season to suit the taste. It
may be eaten with meat in lieu of vegetables, or
with sugar or syrup. Hominy is always good,
hot or cold, and is very wholesome. Mrs. R.
For the Rural Southerner and Plantation.
Tomato Catsup.
To a gallon of ripe tomatoes add four table
spoonfuls of salt, four ditto of ground black
pepper, three ditto of mustard, one-half ditto
of ground cloves, same of alspice, and six red
peppers ground finely ; simmer all slowly to
gether, with a pint of vinegar, three or four
hours, and strain through a sieve and bottle,
corking tightly. Mrs. B.
For the Rural Southerner and Plantation.
Golden I’ie.
Take one lemon, squeeze the pulp and juice
into a bowl (remowny every teed), to which add
one teacup of sugar, one ditto of new milk, one
teaspoon of powdered starch, and the yolks of
three eggs, well beaten ; pour this mixture into
a nice crust, and bake slowly. Beat the whites
of three eggs to a stiff froth, add the sugar, and
when done, pour it over the top evenly and re
turn to the oven to stiffen, not to brown.
Mrs. B.
For the Rural Southerner and Plantation.
Silver I’ie.
Peel and grate one large white potato into a
deep plate; add the juice and grated rind of
one lemon, the beaten white of one egg, one cup
of sugar, one ditto of rnilk, and pour into your
crust and bake; when 'lone, have ready the
beaten whites of three eggs, half teacup of pul
verized sugar and a few drops of rose water (or
other flavoring); pour this over all and return
to the oven. When ready for the table, lay lumps
of currant jelly on top. Have them cold for
dinner. Mrs. B.
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