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EXPERIENCE DEPARTMENT Describe a Meal That ls in Good Taste and Does not lie Heavy oa Your Stomach. 1st Premium—As lt is ironing and baking day, we will cook string beans. We place the irons on the stove, All the teakettle with fresh water and stsrt a fire, While they are heating we prepare the beans for cooking. At nine o'clock we put them into a stone stew kettle, pour boiling water over them until they are oovered, pour lt off, pour on again until covered, salt and set on the center of the stove where they will cook rapidly for a few minutes, then set hack to simmer slowly nntil the water is all boiled away. Now add a lump of nice fresh butter and some good cream. Set back where they will keep hot bnt not boil, as boiling would cause the cream to curdle and de- teriate. Select uniform and medlOm sized potatoes, pare, have ready baking tins or frying pan with a spoonful of heated butter or lard and a sprinkle of salt, and a dash of pepper over potatoes, roll them in flour, place in the heated butter. Brown quickly on top of range, turn them over, and place in the oven to bake half hour. When done remove trom oven and strike eaoh one a light blow to bnrstit slightly. Send to table to be eaten with the addition of bntter, ' (and cream if liked). Chop the cabbage in a wooden bowl with a meat knife or chopper. Wring or press the water out, take good older vinegar and sweeten with maple syrnp or white sugar, add a plnoh of salt, a dash of cayenne pepper and pour ovsr the cabbage. Should there be a small qnantity of rice or hominy grits left from breakfast, break two or three eggs into it, add a little cream, stir np. When nearly ready to sit down to the table, place frying pan over fire with a lump of butter the size of a walnut, let it get hot, (not smoking) pour the rioe into hot bntter, spread evenly, cover and fry two or three minutes stirring and turning two or three times. Slioe the ham thinly and pare cff a generous rind, drop the slices into a hot frying pan and fry quickly, and do not let it smoke. Turn several times and take up maat on a platter. Pour grease all out of frying pan, pourinto it quickly while still hot, a few spoonfu'.s ot good cream and twice as muoh water. Let it boil up and pour over the meat. Pare and slice, or core the apples quickly so they do not discolor in the sir. Put into stone stew kettle and add just enough fresh boiling water to start them to cooking. Cover with a good stone plate to confine the heat and steam, and insure their cooking quickly. When they have boiled rapidly for a few minutes, remove from the stove, add a little sugar, Just enough to make palatable mash fine and add a dash of gronnd cinnamon or grated nutmeg. If we have ripe frnlts and berries and want them stewed, (or sterilized) we make a thin syrup with white sugar and water, when boiling rapidly we drop the fruit into the syrup and stir and turn a moment or two, nntil the hot syrup has penetrated the fruit sufficiently to destroy the stray microbes that may have found lodgment, there. Pour the hot fruit into stone dish- cover with lid, or plate, and send to table' For biscuits we sift two quarts of flour, put in level tablespoonful of salt, about a level teaspoonful of soda, and if you want them extra light and fine pnt in a teaspoonful ot baking powder also. Bnt as most baking powders are not wholesome You need not use it nnless you choc Be, Mix these thoroughly through the flour. Now take a lump ot lard size of a large hen egg and rnb It thoroughly throngh the flour with both hands. Now add nice buttermilk to form a soft dough, do not, knead or handle only enough to make the dough stick together, anddoitallquiokly before the baking powder and soda have ad time to effervefce. Kail out thinly cut Into bisonits and bake in a quick oven. For coffee, put a sufficient amount ot fresh boiling water for the number of drinkers into a nice bright ooftee pot Measnre a spoonful of ground coffee to eaoh drinker into a bowl. Add a teaspoonful of the white of an egg, mix and moisten it with cold water. Ten or 15 mlnntes before the meal ls ready, stir the ground coffee Into the coffee pot of boiling water. Place on baok of stovo to steep bnt not boll. Stir it several times with bright fork, to make settle. Aylesworth. M. D. B. 2d Premium.—With a olean, neat table- eloth, even if lt is mended, spread smoothly and straight on the table one haa a good beginning. With bright glassware- tidy looking dishes, clean, bright topped pepper and salt boxes, spoons bright or at any rate clean, and the various receptacles for food neatly arranged, the table setting is pretty well provided for. Do not put too many articles of food upon the table atone time. Do not make breakfast, dinner and supper all of the same dishes. It the same articles must be used, prepare them differently. This is true particularly of the muoh used and much abused potato. Pat every thing in clean, fresh dithes with spoons neatly placed. Set oblong dishes lengthwise of the table, unless at the end of it. Set equare dishes true to the points of the compass as far as tho table is concerned. Da not put too many varieties of food on the table at one time so ihat the table has a crowded look. A small vase or other reciptacle for flowers adds to the pleasant appearance of the table at any meal. If children are in the family they will be glad to take the extra steps necessary for this little decoration The busy mothor can not always do it, and yet all wonld be better off with attention paid to beauty as well as food. In the preparation of the meal, let all fried food be put into hot skillets with hot fat and the cooking be done quickly, not too quiokly to burning, but evenly and carefully. Boiled foods which have ia them oils or grease of any kind shonld be so prepared as not to have too much of the grease, and cabbage, beans, potatoes, etc, should not be cooked too long. When a vegetable is done it is time to remove it from the cooking. Make the bread light and sweet, sweet at any rate, not with sngar, but with the absence of too long waiting in its risings, or carelessness in the vessels used ln mixing the bread. If warm breads are nsed be careful that they are not over short or slack done. Few articles of food He more heavily on our stomach thon slack done or greasy bread. Of cakes and pies the plainer kinds are more digestible. In moderate quant Hies these may be eaten, If properly prepared. Fruits, raw or cooked, in season or out of season, shonld always be in abundance. It looks as though no one should be without a proper snpply of fresh or canned frnit at all times of the year. Yet many persons live on bread, meat and potatoes, and bread and molasses, when a greater supply of fruit would be better ln every respect. Palatable, wholesome food is no more difficult to prepare than unwholesome, distasteful food. It Is only a matter of care and cleanliness. C. Kush Co. 3d Premium.—In the first place the dining-room should be olean and tidy and a nice clean table cloth should deco- ate the table. All the family surround the table peacefully and cheerfully, and none other than pleasant conversation shonld be allowed at the table. The meal should be of a variety so as to be relished by each and every one of the family. Soured or stale vlotuals shonld not be placed on the table. All food shonld be placed npon clean dishes and pre serves changed to clean stands. Kach of the family should come to the meal. with clean hands and faces and their hair nicely combed. It wonld be useless to describe any particular kind of dishes for a dish, that one might admire another might not bear. Bat don't have the same things prepared ln the same way day after day, but prepare them differently and look through your cook book and prepare a new dtah occasionally and make a change. Don't say they will not be fit to eat but try them and see. Some ot the family may relish them, Whatever we do let us eat our meals in peace. ^^_^_^ Comfort. Then are a great many things to talk a .out in describing a meal that ls ln good taate and would not lie heavy on one's stomach. The table linen mnst have a snowy appearance, the victuals must be put in nice, clean dishes; they are not required to be costly dishes at all to look well.— The dining room should be tidy and neat where one ls situated so as to have one, but where the dining room and kitchen are combined, as so many havo it, it should have all the more attention to be in the proper condition. Thero ls a considerable difference in the time that different vegetables thould be cooked to bo relished and also healthy. Too many vegetables are takon to the table not more than warm that should be cooked good to bo fit to eat, for Instance, corn and cabbage are two vegetables that should be well cooked, while on the other hand it potatoes and lots more such things are over cooked it ia Just ss bad. The cook should have her hair combed, her face and handa clean and have on a clean dress and apron, as should every one at the table. The dogs and cats fhiuld not be nnder the table, as you will see at a great many places. With all thi., and a great many more things, a meal oould be served ln right good taste. A. B. C. Harrison Co. ^____^ Why have it mussy and greasy? Yon do not suppose for a moment that any housekeeper over placed before her family an overcooked, massy, greasy dinner, except from unavoidable accident or neglect. To in part remedy an already spoiled dinner one should remove the surplus grease, lift meat carefully from the pot so ss not to muss it up, arrange it on a nice platter or dish and garnish with parsely, lettace or hard boiled eggs nicely sliced and slightly peppered and cut carefully with a sharp knife. Potatoes or vegetables may be oooked in the water containing a little only of the grease, and these must not be overdone. To prevent a mnaay, greaay dinner where one is nnder the necessity ot catering to the taate of flesh eaters, seleol meat not over fat, cook done. If much grease cooks out remove it before making gravy, or serving. Grease doesn't make good gravy and is neither healthful or apetltizlng. Boiled and baked meats, ham, etc , if not over cooked left with the skin on until cut to serve either hot or cold, w ill not be muasy nor seem greasy, for those who relish fat meats. All meats should be siloed thinly with a very sharp knife. An overfat hon may be converted Into the musslest dinner imaginable, if the fat is all left on and cooked overdone, then carelessly served. Ktthor remove the extra fat before cooking, and again skim oft the surplus afterward. Do not continue the oooklng after lt is properly tender. Thoronghly Incorporate a tablespoonful of flour with rich milk or cream and pour Into the gravy stirring constantly until lt is smooth and ofthe consistency preferred, adding water if needed, and serve hot. If properly done it will neither be mussy nor appear greasy, bnt will be eaten with a relish. In frying meats, pour oft most of the grease before making the gravy, and serve this in a separate dish. Henry Co. Aunt Dinah. bkvikw. Wtth a little care moat farmers may have freah fruit on the table most of tbe year. And a neat little bouquet ls tasty. The writers surely didn't aay too muoh about appearance. In marketing trnok and ln getting meals looks is half the battle. This don't mean fine cakes, angel- food etc. It means that every dlah should be a teperate thing, clean cut, finished and tidy. I know a very poor family who received $300 for a patent. They were "suddenly rich" and the wife bought a very fine sealskin sack and actually wore lt over a calico dress and coarse shoes. We sometimes see tables showing as little thought of harmony. Who ever thought of grace at the table not said ln words, but ln harmony of dlahea. Some meals don't need much deaooning. They are one beautiful picture of harmonji beauty, and song with something good to eat, light, dainty, clean, well-cooked and well-served. Who is I, A. W., Henry county, also Mrs. Howland, Now Albany? No. 77, Aug. 28— Preparing bees for winter. No. 78, Sept 4.—Choico varieties and planting of llower bulbs for winter blooming. K. H. Collinb, MABIOX CO. A. & H. SOCIETY. The August meeting of this society was held last Saturday ln a grove on the bank of Pleasant run, on our J. O. Klngs- bury'_ plaoe at Irvington. The attendance waa fairly good, being sufficient to fill all the seats provided, and representing most townships in the county. The paper on Possibilities of Modern Rural Life by Prof. W. B. Flick, county superintendent, was of unusual Interest and value. We havo made a synopsis of it, which will appear ln next number. Oar talk on the trip we made through Mexico, a few weeka ago, occupied a large portion of the time of tha meeting calling forth nnmerous Inquiries from members and visitors. Among the topics alluded to were the mountains and their scenery,the haciendas,or plants'ions, the productions, the peons, manner of farming, the city of Mexico,lta streets, homes, etc., education, religion, manners and cuatoma; the Isthmus, its soil,vegetation, temperature, etc, etc. Pres. Butler of Indianapolis University; Kev. A. L.Hasaler, pastor of the E. Washington street Preatjyterlan church, city, H3V. Mr. Barnhlll, of Irvington, and Dr. Wm. A. Lawrence, of the oity, were present, among the visitors, and added to the interest of tho occasion by appropriate remarks. The society resolved to make a connty exhibit at the Stato fair, and appointed a committoe of five members to take the matter in charge and try to make an exhibition that shall be a credit to the county. Marion challenges tbe other counties to compete with her. TUX OH1U BTA1E _*Aia. Breeders and farmers generally shonld not forget the great Ohio State fair, which will be held at Colnmbns, O., Ang. 30 to Sept 4. The Ohio State fair grounds are the most beautiful in the Central States. The exhibits are always the best, as the premiums in eaoh class are very large. The lighting up of the grounds by electricity at night always draws a large attendance. Here is where all the great herds of cattle, hogs and sheep meet for their first battle. Farmors, lt wonld pay you to visit this fair. The facilities for getting to and from the gronnds are the beat W. W. Miller, Columbus, 0., Is the secretary.
Object Description
Title | Indiana farmer, 1897, v. 32, no. 34 (Aug. 21) |
Purdue Identification Number | INFA3234 |
Date of Original | 1897 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-01-24 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | EXPERIENCE DEPARTMENT Describe a Meal That ls in Good Taste and Does not lie Heavy oa Your Stomach. 1st Premium—As lt is ironing and baking day, we will cook string beans. We place the irons on the stove, All the teakettle with fresh water and stsrt a fire, While they are heating we prepare the beans for cooking. At nine o'clock we put them into a stone stew kettle, pour boiling water over them until they are oovered, pour lt off, pour on again until covered, salt and set on the center of the stove where they will cook rapidly for a few minutes, then set hack to simmer slowly nntil the water is all boiled away. Now add a lump of nice fresh butter and some good cream. Set back where they will keep hot bnt not boil, as boiling would cause the cream to curdle and de- teriate. Select uniform and medlOm sized potatoes, pare, have ready baking tins or frying pan with a spoonful of heated butter or lard and a sprinkle of salt, and a dash of pepper over potatoes, roll them in flour, place in the heated butter. Brown quickly on top of range, turn them over, and place in the oven to bake half hour. When done remove trom oven and strike eaoh one a light blow to bnrstit slightly. Send to table to be eaten with the addition of bntter, ' (and cream if liked). Chop the cabbage in a wooden bowl with a meat knife or chopper. Wring or press the water out, take good older vinegar and sweeten with maple syrnp or white sugar, add a plnoh of salt, a dash of cayenne pepper and pour ovsr the cabbage. Should there be a small qnantity of rice or hominy grits left from breakfast, break two or three eggs into it, add a little cream, stir np. When nearly ready to sit down to the table, place frying pan over fire with a lump of butter the size of a walnut, let it get hot, (not smoking) pour the rioe into hot bntter, spread evenly, cover and fry two or three minutes stirring and turning two or three times. Slioe the ham thinly and pare cff a generous rind, drop the slices into a hot frying pan and fry quickly, and do not let it smoke. Turn several times and take up maat on a platter. Pour grease all out of frying pan, pourinto it quickly while still hot, a few spoonfu'.s ot good cream and twice as muoh water. Let it boil up and pour over the meat. Pare and slice, or core the apples quickly so they do not discolor in the sir. Put into stone stew kettle and add just enough fresh boiling water to start them to cooking. Cover with a good stone plate to confine the heat and steam, and insure their cooking quickly. When they have boiled rapidly for a few minutes, remove from the stove, add a little sugar, Just enough to make palatable mash fine and add a dash of gronnd cinnamon or grated nutmeg. If we have ripe frnlts and berries and want them stewed, (or sterilized) we make a thin syrup with white sugar and water, when boiling rapidly we drop the fruit into the syrup and stir and turn a moment or two, nntil the hot syrup has penetrated the fruit sufficiently to destroy the stray microbes that may have found lodgment, there. Pour the hot fruit into stone dish- cover with lid, or plate, and send to table' For biscuits we sift two quarts of flour, put in level tablespoonful of salt, about a level teaspoonful of soda, and if you want them extra light and fine pnt in a teaspoonful ot baking powder also. Bnt as most baking powders are not wholesome You need not use it nnless you choc Be, Mix these thoroughly through the flour. Now take a lump ot lard size of a large hen egg and rnb It thoroughly throngh the flour with both hands. Now add nice buttermilk to form a soft dough, do not, knead or handle only enough to make the dough stick together, anddoitallquiokly before the baking powder and soda have ad time to effervefce. Kail out thinly cut Into bisonits and bake in a quick oven. For coffee, put a sufficient amount ot fresh boiling water for the number of drinkers into a nice bright ooftee pot Measnre a spoonful of ground coffee to eaoh drinker into a bowl. Add a teaspoonful of the white of an egg, mix and moisten it with cold water. Ten or 15 mlnntes before the meal ls ready, stir the ground coffee Into the coffee pot of boiling water. Place on baok of stovo to steep bnt not boll. Stir it several times with bright fork, to make settle. Aylesworth. M. D. B. 2d Premium.—With a olean, neat table- eloth, even if lt is mended, spread smoothly and straight on the table one haa a good beginning. With bright glassware- tidy looking dishes, clean, bright topped pepper and salt boxes, spoons bright or at any rate clean, and the various receptacles for food neatly arranged, the table setting is pretty well provided for. Do not put too many articles of food upon the table atone time. Do not make breakfast, dinner and supper all of the same dishes. It the same articles must be used, prepare them differently. This is true particularly of the muoh used and much abused potato. Pat every thing in clean, fresh dithes with spoons neatly placed. Set oblong dishes lengthwise of the table, unless at the end of it. Set equare dishes true to the points of the compass as far as tho table is concerned. Da not put too many varieties of food on the table at one time so ihat the table has a crowded look. A small vase or other reciptacle for flowers adds to the pleasant appearance of the table at any meal. If children are in the family they will be glad to take the extra steps necessary for this little decoration The busy mothor can not always do it, and yet all wonld be better off with attention paid to beauty as well as food. In the preparation of the meal, let all fried food be put into hot skillets with hot fat and the cooking be done quickly, not too quiokly to burning, but evenly and carefully. Boiled foods which have ia them oils or grease of any kind shonld be so prepared as not to have too much of the grease, and cabbage, beans, potatoes, etc, should not be cooked too long. When a vegetable is done it is time to remove it from the cooking. Make the bread light and sweet, sweet at any rate, not with sngar, but with the absence of too long waiting in its risings, or carelessness in the vessels used ln mixing the bread. If warm breads are nsed be careful that they are not over short or slack done. Few articles of food He more heavily on our stomach thon slack done or greasy bread. Of cakes and pies the plainer kinds are more digestible. In moderate quant Hies these may be eaten, If properly prepared. Fruits, raw or cooked, in season or out of season, shonld always be in abundance. It looks as though no one should be without a proper snpply of fresh or canned frnit at all times of the year. Yet many persons live on bread, meat and potatoes, and bread and molasses, when a greater supply of fruit would be better ln every respect. Palatable, wholesome food is no more difficult to prepare than unwholesome, distasteful food. It Is only a matter of care and cleanliness. C. Kush Co. 3d Premium.—In the first place the dining-room should be olean and tidy and a nice clean table cloth should deco- ate the table. All the family surround the table peacefully and cheerfully, and none other than pleasant conversation shonld be allowed at the table. The meal should be of a variety so as to be relished by each and every one of the family. Soured or stale vlotuals shonld not be placed on the table. All food shonld be placed npon clean dishes and pre serves changed to clean stands. Kach of the family should come to the meal. with clean hands and faces and their hair nicely combed. It wonld be useless to describe any particular kind of dishes for a dish, that one might admire another might not bear. Bat don't have the same things prepared ln the same way day after day, but prepare them differently and look through your cook book and prepare a new dtah occasionally and make a change. Don't say they will not be fit to eat but try them and see. Some ot the family may relish them, Whatever we do let us eat our meals in peace. ^^_^_^ Comfort. Then are a great many things to talk a .out in describing a meal that ls ln good taate and would not lie heavy on one's stomach. The table linen mnst have a snowy appearance, the victuals must be put in nice, clean dishes; they are not required to be costly dishes at all to look well.— The dining room should be tidy and neat where one ls situated so as to have one, but where the dining room and kitchen are combined, as so many havo it, it should have all the more attention to be in the proper condition. Thero ls a considerable difference in the time that different vegetables thould be cooked to bo relished and also healthy. Too many vegetables are takon to the table not more than warm that should be cooked good to bo fit to eat, for Instance, corn and cabbage are two vegetables that should be well cooked, while on the other hand it potatoes and lots more such things are over cooked it ia Just ss bad. The cook should have her hair combed, her face and handa clean and have on a clean dress and apron, as should every one at the table. The dogs and cats fhiuld not be nnder the table, as you will see at a great many places. With all thi., and a great many more things, a meal oould be served ln right good taste. A. B. C. Harrison Co. ^____^ Why have it mussy and greasy? Yon do not suppose for a moment that any housekeeper over placed before her family an overcooked, massy, greasy dinner, except from unavoidable accident or neglect. To in part remedy an already spoiled dinner one should remove the surplus grease, lift meat carefully from the pot so ss not to muss it up, arrange it on a nice platter or dish and garnish with parsely, lettace or hard boiled eggs nicely sliced and slightly peppered and cut carefully with a sharp knife. Potatoes or vegetables may be oooked in the water containing a little only of the grease, and these must not be overdone. To prevent a mnaay, greaay dinner where one is nnder the necessity ot catering to the taate of flesh eaters, seleol meat not over fat, cook done. If much grease cooks out remove it before making gravy, or serving. Grease doesn't make good gravy and is neither healthful or apetltizlng. Boiled and baked meats, ham, etc , if not over cooked left with the skin on until cut to serve either hot or cold, w ill not be muasy nor seem greasy, for those who relish fat meats. All meats should be siloed thinly with a very sharp knife. An overfat hon may be converted Into the musslest dinner imaginable, if the fat is all left on and cooked overdone, then carelessly served. Ktthor remove the extra fat before cooking, and again skim oft the surplus afterward. Do not continue the oooklng after lt is properly tender. Thoronghly Incorporate a tablespoonful of flour with rich milk or cream and pour Into the gravy stirring constantly until lt is smooth and ofthe consistency preferred, adding water if needed, and serve hot. If properly done it will neither be mussy nor appear greasy, bnt will be eaten with a relish. In frying meats, pour oft most of the grease before making the gravy, and serve this in a separate dish. Henry Co. Aunt Dinah. bkvikw. Wtth a little care moat farmers may have freah fruit on the table most of tbe year. And a neat little bouquet ls tasty. The writers surely didn't aay too muoh about appearance. In marketing trnok and ln getting meals looks is half the battle. This don't mean fine cakes, angel- food etc. It means that every dlah should be a teperate thing, clean cut, finished and tidy. I know a very poor family who received $300 for a patent. They were "suddenly rich" and the wife bought a very fine sealskin sack and actually wore lt over a calico dress and coarse shoes. We sometimes see tables showing as little thought of harmony. Who ever thought of grace at the table not said ln words, but ln harmony of dlahea. Some meals don't need much deaooning. They are one beautiful picture of harmonji beauty, and song with something good to eat, light, dainty, clean, well-cooked and well-served. Who is I, A. W., Henry county, also Mrs. Howland, Now Albany? No. 77, Aug. 28— Preparing bees for winter. No. 78, Sept 4.—Choico varieties and planting of llower bulbs for winter blooming. K. H. Collinb, MABIOX CO. A. & H. SOCIETY. The August meeting of this society was held last Saturday ln a grove on the bank of Pleasant run, on our J. O. Klngs- bury'_ plaoe at Irvington. The attendance waa fairly good, being sufficient to fill all the seats provided, and representing most townships in the county. The paper on Possibilities of Modern Rural Life by Prof. W. B. Flick, county superintendent, was of unusual Interest and value. We havo made a synopsis of it, which will appear ln next number. Oar talk on the trip we made through Mexico, a few weeka ago, occupied a large portion of the time of tha meeting calling forth nnmerous Inquiries from members and visitors. Among the topics alluded to were the mountains and their scenery,the haciendas,or plants'ions, the productions, the peons, manner of farming, the city of Mexico,lta streets, homes, etc., education, religion, manners and cuatoma; the Isthmus, its soil,vegetation, temperature, etc, etc. Pres. Butler of Indianapolis University; Kev. A. L.Hasaler, pastor of the E. Washington street Preatjyterlan church, city, H3V. Mr. Barnhlll, of Irvington, and Dr. Wm. A. Lawrence, of the oity, were present, among the visitors, and added to the interest of tho occasion by appropriate remarks. The society resolved to make a connty exhibit at the Stato fair, and appointed a committoe of five members to take the matter in charge and try to make an exhibition that shall be a credit to the county. Marion challenges tbe other counties to compete with her. TUX OH1U BTA1E _*Aia. Breeders and farmers generally shonld not forget the great Ohio State fair, which will be held at Colnmbns, O., Ang. 30 to Sept 4. The Ohio State fair grounds are the most beautiful in the Central States. The exhibits are always the best, as the premiums in eaoh class are very large. The lighting up of the grounds by electricity at night always draws a large attendance. Here is where all the great herds of cattle, hogs and sheep meet for their first battle. Farmors, lt wonld pay you to visit this fair. The facilities for getting to and from the gronnds are the beat W. W. Miller, Columbus, 0., Is the secretary. |
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