1848. 



GENESEE FARMER. 



211 



Also, Mammoth Rhubarb. From Mr. Mulhol- 

 land, of Brighton, half a peck of nice June po- 

 tatoes ; 2 bunches Beets, and 2 dozen superb 

 Onions. Mammoth Rhubarb was presented by 

 Samuel Moulson. 



Mr. Donnelan deserves especial notice. He 

 has spared no expense in procuring, at home or 

 abroad, every new and valuable addition to our 

 list of Vegetables. We hope the Committee 

 will see that his efforts are rewarded by the 

 Society. 



In the Floral Depaatment there were upwards 

 of 2.5 contributors of flowers in bouquets, vases, 

 &c., all tasteful and elegant. We have to find 

 fault with amateurs for not naming their roses 

 and other flowers — unless they do this, no pro- 

 gress can really be made. John Donnelan ex- 

 hibited a collection of Poenies, among them his 

 fine semi-double fragrant Seedling, very fine. 

 John J. Thomas, of Macedon, exhibited 50 va- 

 rieties of Roses, including many varieties of 

 Moss, Hybrid Perpetuals, and others new and 

 rare. EUwanger & Barry 74 varieties, exhibited 

 singly, in vials, and named ; also 12 varieties 

 of Poenies, and 22 of Green House Plants. 



The Third Exhibition of the season was 

 held on the 1st of July. 



It was intended mainly for cherries, and of 

 these there was an excellent display. Upwards 

 of 30 of the finest varieties were exhibited. 

 Although, as the Committee remark, the earlier 

 sorts had passed away, and the late ones were 

 not yet in season, we doubt whether in any other 

 section of this country so many fine varieties of 

 cherries could be collected at one time. Want 

 of room will not permit us to particularize. 



BUFFALO HORTICULTURAL SOCIETY. 

 We had the pleasure of being present at the 

 June exhibition of this Society. At an early 

 hour on the day of exhibition we found President 

 Coppock, and some 20 or more young ladies ac- 

 tively engaged in decorating the hall with wreaths 

 and festoons. At noon their labors were com- 

 pleted, and the reception and arrangement of 

 articles commenced. In an hour or two the hall 

 was filled with beautiful bouquets, vases, baskets 

 and pyramids of flowers — we counted over 150. 

 Several fine dishes of Hovey's Seedling Straw- 

 berries were exhibited, besides other varieties. 

 Black Tartarian Cherries from Ohio, and Early 

 White Heart, and Ilolman's Duke were in sev- 

 eral collections. A choice collection of Roses, 

 named, were shown by B. Hodge, Esq., of 

 the Buffalo Nurseries. Messrs. Bryant &; Sons 

 contributed some fine Rhubarb, and other veg 

 etables, besides some pretty baskets of straw 

 l)errie3, die. Fine Geraniums and other pot 

 plants were shown by E. Tyler. From the Mt 

 Hope Gardens of Rochester, there was a large 

 eollection of Roses, named and exhibited singly 

 besides bouquets and cut flowers of various kinds. 



LADIES' DEPARTMENT. 



English vs. American Girls. — The Eng^ 

 lish girl spends moie than one-half of her wa- 

 king hours in physical amusements which tend 

 to develope and invigorate, and ripen the bodily 

 powers. She rides, walks, drives, rows upon 

 the water, runs, dances, plays, sings, and jumps 

 the rope, throws the ball, hurls the quoit, draws 

 the bow, keeps up the shuttlecock — and all this, 

 without having it fjrever pressed on her mind 

 that she is thereby wasting her time. She does 

 this every day, until it becomes a habit which 

 she will follow up through life. Her frame, as 

 a necessary consequence, is larger, her muscular 

 system better developed, her nervous system 

 in better subordination, her strength more en- 

 during, and the whole tone of her mind healthier. 

 She may not know as much at the age of seven- 

 teen as does the American girl ; as a general 

 thing, she does not; but the growth of her intel- 

 lect has been stimulated by no hot house culture, 

 and though maturity comes later it will last 

 proportionably longer. Eight hours each day 

 of mental application, for girls between ten and 

 nineteen years, or ten hours each day, as is 

 sometimes required at school, with two hours for 

 meals, one for religious duties, the remainder 

 for physical exercises, are enough to break down 

 the strongest constitution. 



Indian Rye Bread. 



Two quarts of Indian meaL 



Two quarts of rye meal. 



Three pints of milk, or water. 



Two toa.opoonsful of salt. 



Half a pint of strong fresh yeast. 

 Having silted the rye and Inilian meal into a large pan. 

 mix them well together, adding the salt. Boil the milk or 

 water in a sauce-pan, and when scalding hot pour it on the 

 meal, and stir the wiiole very hard, if loo slilV, add a little 

 more warm water. Let it stand till it becomes only of a 

 lukewarm heat, and then stir in the yeast. Knead the mix- 

 ture into a stifl' dough, and knead it long and hard for at 

 least half an hour. Then cover the pan with a thick cloth 

 that has been previously warmed, and set it near the fire 

 to rise. When the dough is quite light, and cracked all 

 over the top, take it out of the pan ; divide the mass in half ; 

 make it into two loaves : knead each loaf well for ten min- 

 utes or more ; and then cover and set them again near the 

 fire, for about half an hour. By this time have the oven 

 ready, put in the loaves directly, and hake them at least 

 an hour and a half. This bread is considered very whole- 

 some. Should you find the dough sour, you may rectify 

 it by kneading in a htile warm water. 



Egg Pone. 



Three eggs. 



A quart of Indian meal. 



A large tablespoonful of fresh butter. 



A small leaspoonful of salt. 



.\ half-pint (or more) of milk. 



Beat the eggs very light, and mix them with the milk. 

 Then stir in, gradually, the Indian meal ; adding the salt 

 and buUer. It must not be a baUer, but a soft dough, just 

 thick enough to be stirred well with a spoon. If too thin, 

 aild more Indian meal ; if too stiff, thin it with a little more 

 milk. Beat or stir it long and hard. Butter a tin or iron 

 pan. Put the mixture into it : and set the pan immediate- 

 ly into an oven, which must bo moderately hot at first, and 

 the heat increased afterwards. A Dutch oven is best for 

 this purpose. It should bake an hour and a half or two 

 hours, in proportion to its thickness. .Send it to table hot, 

 and cut into slices. Eat it with butter or molasses. 



