?.66 



NEW ENGLAND FARMER. 



Aug. 



"where first to go, nor are my eyes ever weary of 

 gazing on the beautiful verdure. Here are large 

 lakes, and the groves about them are marvellous. 



"As I arrived at this Cape, there came off a 

 fragrance so good and soft of the flowers or trees 

 of the land, that it was the sweetest thing in the 

 world. 



"The land is covered with trees and shrubs and 

 herbs of unknown kind, and of rich vegetation. 

 The climate has a soft temperature, the air is 

 delicate and balmy ; the land high and with fine 

 verdant hills." 



I am gratified in finding the crops on my way 

 looking well. Grass is quite forward, and, with a 

 few timely showers, must produce a more than av- 

 erage crop. Corn is rather higher than it was in 

 Massachusetts when I left — is of good color and 

 promises well. The spring grains and winter rye 

 appear promising. Potatoes have been put in 

 freely, and are coming on finely. Mowing ma- 

 chines will be largely introduced in the haying 

 season, and every one seems to feel the importance 

 of producing the greatest possible amount of the 

 products of the soil. 



I find all persons, women as well as men, and 

 boys and girls, full of an ardent patriotism, and a 

 love of country that is willing to sacrifice every- 

 thing but liberty and honor to maintain its glori- 

 ous flag. Companies are marching and drilling, 

 young men are volunteering, and women and 

 girls are sewing, and preparing for the departure 

 of their husbands and brothers. The clergy have 

 caught the inspiration, so that the first preaching 

 I heard was a regular war sermon, and well was it 

 sustained by scripture texts. The fii-st hymn sung 

 contained the following verse, which I consider 

 somewhat plucky: 



"As sure as God's own promise staods, 

 Not earth, nor hell, with all their bands. 



Against us shall prevail ; 

 The Lord shall mock them from His throne ; 

 God is with us ; we are His own ; 



Our victory cannot fail." 



The right feeling prevails. The free States are 

 unconquerable, either from within or without. 

 Your friend, Simon Brown. 



Messrs. Nodrsi, Eaton & Tolman. 



How to t.\ke our Meals. — The tables of 

 the rich and the nobles of England are models of 

 mirth, wit and bonhommie ; it takes hours to get 

 through a repast, and they live long. If anybody 

 will look in upon the negroes of a well-to do fam- 

 ily in Kentucky, while at their meals, they cannot 

 but be impressed with the perfect abandon of 

 jabber, cachinnation and mirth ; it seems as if 

 they could talk all day, and they live long. It 

 follows, then, that at the family-table all should 

 meet, and do it habitually, to make a common in- 

 terchange of high-bred courtesies, of warm aff"ec- 

 tions, of cheering mirthfulness, and that generos- 



ity of nature which lifts us above the brutes which 

 perish, promotive as these things are of good di- 

 gestion, high health, and a long life. — HalVs 

 Journal of Health. 



KILL THE MILLERS. 

 The following, from a farmer in New Jersey, 

 may be of interest to many. He says : 



Some ten years ago I purchased the property 

 where I now live. The former owner, being quite 

 a man for fruit, had set a large variety of trees. 

 The farm was noted for producing more fruit, and 

 a greater variety, probably, than any other farm 

 in the neighborliood. 



At the time of my purchase the trees were on 

 the decline. The cherry and plum trees were 

 covered with black knots, and the fruit was wormy 

 and worthless, so that I was about to cut them 

 down and supply their places with shade trees ; 

 but disliking to part with the fruit, and observing 

 that the enemies were at one stage of their ex- 

 istence in the form of a miller, my plan was to 

 destroy them while in that stage. With that ob- 

 ject in view, and observing that they were fond 

 of a light, in the early part of the summer of 

 1855, 1 commenced their destruction. To do this 

 I elevated a brisk blaze about five feet from the 

 ground in the vicinity of my trees. The first 

 evening, between eight and eleven o'clock, the 

 millers destroyed might have been counted by 

 hundreds, which gradually diminished, so that at 

 the end of one week, there were none to destroy. 

 I then discontinued my fire until the latter part 

 of the summer, when I discovered another crop 

 of millers, and again built them a blaze. I have 

 followed the same course whenever the candles 

 have drawn them, to give them a light of their 

 own, which has been twice in the summer. Now 

 for the result : My trees have gradually resumed 

 their former rich green ; those knots have fallen 

 from the cherry and plum trees ; and this year 

 the crop of Morella cherries has been probably 

 as large as they ever were, and that on trees that 

 were considered worthless five years since, and 

 the fruit, both cherries and plums, not wormy. 



WHY DO HENS EAT THEIH. EGQS? 



It has already been stated that eggs are com- 

 posed chiefly of albumen. Now, when fowls are 

 compelled to eat, grind, and digest a large quan- 

 tity of coarse food, which contains but little al- 

 bumen, there is a longing and hankering after 

 more nourishment, or something that will supply 

 the waste of their systems, which is daily {Kissing 

 off" in the form of eggs. I suppose that this han- 

 kering is not unlike the sensation which a man 

 feels who is making an effort to abandon the use 

 of tobacco, although I am not able to speak from 

 personal experience in such a matter, having never 

 tasted nor smoked the "devil's weed." Conse- 

 quently, they are ready to devour anything that 

 is eatable, and as soon as they get a taste of eggs, 

 they find that they obtain a large quantity of just 

 the nourishment which is demanded by their sys- 

 tems, and but little time and muscular energy is 

 required to transform it into eggs again. 



Another thing, also, which induces hens to eat 

 their eggs, is, they have a hankering for some- 



