106 



NEW ENGLAND FARMER 



OCT. 1*, 1831': 



Tlie comiiiitteo on Butter aiitl Cheese, liaviiig 

 attended to tlie duty assigned them, beg leave to 

 report, — That there were many lots of Butter, 

 presented, all being of surh good quality that it 

 was hard for the committee to decide, but on ma- 

 ture exaniinatiou do award as follows: — 

 To Tho's B. Bowen, of Warwick, 1st p'm, $10 00 

 To Lester Arnold, of Johnston, Sd » 9 00 



To He2ekiah Smith, " 3d " 8 00 



To Mrs Rider, Rivulet Farm, Cranston, 4th 



premium, 7 00 



To Silas Spink, of Cranston, 5th premium, 6 00 

 To Clarissa Webster, of Johnston, 6th prem. 5 00 

 Benoni Wgterman, of Johnston, 7tli " 4 00 



Thatthere was but one lot of Cheese, presented 

 by Mrs Fenner, of Foster, on which the commit- 

 tee award the first premium of $8. 



For the Conunittee, 



W. Anthony. 



Voted, That two. dollars be awarded on those 

 lots of Butter exhibited for premiums, on which 

 the committee did not award premiums. 



W. W. HoppiN, Secretary. 



The committee ou Household inanufactures beg 

 leave to report, that they have awarded the follow- 

 ing premiums : — 

 To Almira Dmfee, of Warwick, for the best 



piece of Carpeting, the first premium, $6 00 

 To Hannah Anthony, of Warwick, next best 



ditto, 2d premium, 4 00 



To Freelove Baker, of Warwick, next best 



do. 3d do. 3 00 



To Alice Gorton, of Warwick, for the best 



woollen knit hose, 1st premium, 2 00 



To A. Smith of N, Providence, for the best 



linen hose, 2 00 



To Mary Arnold, of Warwick, for the best 



cotton hose, 2 00 



To Waity Gardner, of Warwick, for the best 



piece of woollen Flannel, 1st premium, 5 00 

 The committee also recommend the following 

 [;remiums to be awarded for lot of fancy articles 

 from the Female Philanthropic Society of St John's 

 Church, Providence, $3 00 



To B. W. Gladding, of Providence, for hearth 



rug, 1 00 



To Mary White, of Providence, for one straw 



Dunstable Gipsey Hat, 2 00 



To Lydia Brown, of Warwick, for coverlid, 1 00 

 To Ellen Metcalf, of Providence, for lairip 



mats, 50 



To Diana Aldrich, of Sinithfield, for Rug, 1 00 

 To Sylvia Ann Tefry, of Smitbfield, aged 12 



years, for Lace Veil, 1 00 



To Harriet B. Tiffany, of Warwick, for Coun- 

 terpane, 2 00 

 To Miss Cady, of Providence, for thread Cap, 1 00 

 To Almira Durfee, of Warwick, for woollen 



Hose, 1 00 



To C. C. Warner, of Warwick, for Woollen 



Yarn, 1 00 



To Susan Spooner, of Providence, for em- 

 broidered Ottoman, 1 00 

 To Mary Budlong, of Providence, for melon 



seed Bag, 50 



To Bates, of Providence, for Bonnet, 



from red top Grass, 1 00 



To S. M. Petty, of Providence, for Cape of 



Turkey Down, ,50 



To Naomi P. Holden, of Warwick, for one 



piece of blue Broadcloth, 2 00 



Do. do. for one piece of Carpet, 1 00 



To Mary Waterman, of Johnston, for one 



jiiece of Carpeting, 1 00 



To F,. Hopkins, of Providence, for rag Rug, 1 00 

 To Sarah Remington, of Pnwtuxet, for coat of 



arms, 50 



To A. Fieldcai, of Providence, for sample of 



Rhode Island Wool, 3 00 



To Phebe S. Lyon, of N, Providence, for one 



l)iece Carpeting, 1 00 



Do. do. for melon seed Bag, 50 



To Warwick Knitting Society, for woollen 



Hose, 1 00 



To Marin L. Hopkins, of Scituate, for he.nrth 



Rug, 3 00 



To Lydia L. Phillips, of Scituate, for hearth 



Rug, 2 00 



To Almira Baker, of Warwick, for Bed quilt, 1 00 

 To Mrs John Smith, of Johnston, for hearth 



Rug, 1 00 



To Ann E. Babson, of Greenville, for Sam- 

 pler, 50 

 To Sarah S. Parker, for fancy box of Shells, 1 00 

 All of which is res))ectfully submitted. 

 For the Committee, 



C. S. Rhodes. 



TOMATO. 



This plant of recent culture in this i)art of th 

 country is becoming popular as an article of diet, 

 on account of its being esteemed salutary in cases 

 of dyspepsia, &c. and as wholesome as it is pala- 

 table. We were, therefore, much gratified on 

 receiving from an esteemed friend, whose conmm- 

 nications are always as welcome to us as they are 

 useful to the public, the following recipe. — Ed. 



Portable Catsup, or Tomato Jelly Take ripe 



Tomatoes, cut or slice them in the njiddle, sprinkle 

 a little salt on the ])arts exposed by cutting. Let 

 them remain in a pan 24 or even 30 hours, then 

 rub the whole in a common seive ; to that which 

 can be rubbed through the seive, with allthe liquor 

 that drains from them while in the pan, add cloves, 

 pe])per, horse radish, mace, and shalots, or onions ; 

 if no shalots are at hand, add any spices that are 

 preferred. Then boil the whole till it has boiled 

 away full one half. Then strain it into flat shal- 

 low vessels, the depth of the liquor being about 

 half an inoh, and dry it in the sun. It will be- 

 come so hard you may cut it in square cikes. 

 Then put the cakes into a clear earthen jar, per- 

 fectly dry and made airtight — it will keep a year 

 or more. A cake of two inchee square, depositeil 

 in a small quantity of warm water, will give a fla- 

 vor to gravies or soups, equal to fresh Tomatoes. 



This recipe was from a lady from Georgia, near 

 forty years since ; and it has proved very useful 

 and pleasant in the family. The tomato may be 

 boiled in its own juice, made a jelly, the same as 

 currants, cranberries, or barberries; and would be 

 excellent for long voyages, or to use with mutton 

 or venison. Lovers of tomatoes are very fond of 

 them, sliced green as ajiples are sliced, and fried 

 in butter. Some persons are fond of them sliced 

 and fried, after being dijjped in butter. 'J he green 

 tomatoes, which the season will not permit to 

 ripen, may be turned to good account by using 

 them fried, j}. 



The loss sustained by the cotton crops in the 

 South from wet weather, will be overbalanced hy 

 the greater degree of cultivation on the Uplands. 



MASSACHUSETTS HORTICULTTJRAI. SOCIETY. 



Saturday, Oct. 3, 1835. 



EXHIBITION Ot FRCITS. 



The exhibition of Fruits this day was uncom- 

 monly large and of many excelfeht krrtds. 



Pears. — By William Oliver, of DorCheStef/ 

 Seckel, St. Ghislain, and Rousselette de RliSi'ms.' 

 This last is a most productive, perfumed fruit; 

 but it never becomes melting, and is consequently 

 eminently adapted for drying and preserving in 

 brandy, and for this purpose it is extensively used 

 in France. By the Hon. John Lowell, of Rox-- 

 bury, two unripe varieties of native English Pears,, 

 raised by Mr Knight, and sent hither by him. 

 Their names and qualities will be reported as soon 

 as they become mature. By John A. Kenrick, 

 Urbaniste. By C. Cowing, of Roxbury, an ob- 

 long green colored fruit, of good size, melting, and 

 of good flavor; a native which originated in Ded- 

 ham. This apjiears to be the same kind which 

 was exhibited at a previous meeting by Mr Slack. 

 By M. H. Rugglcs, of Fall River, Wilbur, a fi-uit 

 of medium size, of regular pear shape, skin yellow 

 russet color, melting, the flavor good : a native, 

 found on the land of Mr Wilbur of that place. By 

 James Leonard, of Taunion, a fruit from Francis 

 Richmond : origin and name unknown. We re- 

 gret that we are unable at this moment to report 

 so fully on this fruit as could be desired. By S. 

 Pond, of Cambridge, Seckel, Capiauinont, Golden 

 Beurre, all good. But the name of the last is but 

 too often misapplied to many kinds whose names 

 are lost. By Dr S. A. Shurtleff. Piatt's Bergamot, 

 lar.?e, round and beautiful, of a fine yellow cojor, 

 stained with red next the sun : its quality however 

 is but second rate. Also another pear for a name 

 — the name and quality in a future I'eport. By 

 Joseph Balch, ofRo.xbury, a variety for the Gush- 

 ing, do. for the Heatbcot, Epine d'Ete or Summer 

 Thorn, sometimes called green Catharine ; an old 

 variety, not melting, but good, and a profuse bear- 

 er. By George Domett, of Boston, two baskets 

 of St Michaels, very handsome and fine, raised in 

 the city. By B. V. French, various kinds. By 

 Mr Manning, Bowdoin, Washington, Gushing, 

 Buftum ; this proyes fine, the fruit of medium 

 size, and a groat bearer ; Raymond, fine; Pope's 

 Scarlet major : a good fruit of the second qualify 

 and handsome ; Saunders' Beurre, a round melt- 

 ing fruit of good flavor ; Ronville, a fine fruit ; 

 Verte longue ; Williams, a new fruit, under me- 

 dium size and of the first quality ; Autumn Su- 

 perb. A first rate fruit, of a sweet and delicious 

 flavor, nearly if not perfectly melting, to judge 

 from a single specimen ; much resembling in its 

 form and beautiful appearance the Capiaumont 

 and nearly as large ; the name is English ; but in 

 the end it may probably be found to belong to an- 

 other country, and that this is not the original and 

 proper name. Epine d'Ete, or Summer Thorn. 

 By Mr C. Downer, Hcathcot, Fulton, Urbaniste, 

 all fine ; also the Beurre Knox, a good second rate 

 fi-uit. By S. G. Perkins, from his country resi- 

 dence in Brookline, Beurre d'Or, Beurre d'Yelle, 

 or Diel,Chaumontelle, Sylvanche, Doyenne Gris ; 

 also Duchess d'Angouleme, the largest of nil fine 

 melting pears of its season, and the largest speci- 

 mens of the kind ever seen at our exhibitions ; a 

 most noble fruit, one of them weighing 19 oz. 



Applks.— By A. D. Williams, a large red ap- 

 ple, stated to be n great bearer, and fine winter 

 fruit ; name not ascertained or quality ; Dudley 

 applOj a large dark red and beautiful winter fruit, 



