PROCEEBmOS OF THE FARMERS^ GLUB. 20 7 



exact. We had a fruit express train, expressly for fruit, from the 

 29th of May to this time (June 17 — discontinued for the present), 

 running through to Chicago, 323 miles, in nineteen hours. Freight, 

 $1.50 per one hundred pounds. Many of us think the train was 

 run on the wrong time, viz: leaving our station at ten o'clock a.m., 

 shippers had to be in at nine o'clock, giving no time to pick in the 

 morning; consequently the berries must be picked the day before, 

 and be kept on hand from sixteen to twenty-four hours waiting for 

 shipment. This will certainly be remedied, as the railroad super- 

 intendent is very willing to accommodate us. 



TWO STRAWBERRY PATCHES IN THE SOUTH. 



Ml-. C. Taber, Brooklyn, L. I. — Mr. E. Anderson, of Frederica, 

 Md., set two and a half acres of strawberries last fall, in addition 

 to about three acres already growing. They were all of the Wil- 

 son variety. The picking began May 25, sending two crates of 

 thirty-eight quarts each, which reached New York on the 27th, and 

 brought seventy-five cents per quart. He continued to send up to 

 June 18, the last coming in very poor order, and had to be sold at 

 eight to nine cents per quart. Footing up the sales, the gross 

 amount was $4,142.92, or $3,728.62, after deducting ten percent 

 for handling. 



The other patch belonged to Mr. W. I. Bishop, of Portsmouth, 

 Va., who sent the first crate of sixty quarts to this market, May 

 15. They brought one dollar per quart box. His final pickings 

 were June 6, and these being in poor order when they reached 

 here, sold at eight to ten cents per quart. His crop of three and 

 a half acres amounted to 9,480 quarts, and the gross sales were 

 $5,152.10. These too were Wilson's seedling. 



RECEIPTS FOR BREAD. 



Mrs. Lydia A. Jenkins.->-After having spent several years in 

 lecturing, preaching and doctoring, I and my husband have settled 

 in this beautiful village. I will give you receipts for making health- 

 ful bread: 



No. 1. Stir coarse Graham flour (or wheat meal) slowly into cold 

 water to the consistency of wheat flour griddle cakes; continue 

 stirring for a few minutes, that^he batter may incorporate as much 

 air as possible. Bake it in patty pans or any form of small iron or 

 tin molds. Our method is to have tin forms, made from two to 

 three inches square, and wired together by the dozen at the tinner's. 

 Corn meal and rye meal are good made in the same way. 



