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NEW ENGLAXD FARMER. 



Nov. 



greatness. We must educate our sons to be far- 

 mers, artisans, architects, engineers, geologists, 

 botanists, chemists — in a word, practical men. 

 Their eyes must be turned from Washington to 

 their States, counties, townships, districts, and 

 homes. This is true patriotism ; and the only 

 patriotism that will perpetually preserve the na- 

 tion. — (Jov. Wright. 



VERMONT STATE SHOW. 



When this Exhibition took place, we were ex- 

 ploring in the eastern section of our own State, 

 but hoping that some one of our attentive corres- 

 pondents in Vermont would send us an account 

 of their State Show. In this, we have been 

 disappointed. We find, however, that broth- 

 er Howard, of the Cultivator, was present, and 

 has reported pretty fully. From that report we 

 extract the following : 



The show-ground comprised an area of forty 

 acres, situated half a mile south of the town, 

 fairly in the valley of the Otter Creek, the boun- 

 daries of which, on both sides, are mountain 

 ranges that add much to the interest of the land- 

 scape, under the varied aspects of light and shade, 

 sunshine and cloud. 



The accommodations were in every respect am- 

 ple for a State exhibition. The buildings for the 

 different departments are placed in good posi- 

 tions, and sufficiently well finished and substan- 

 tial to last many years. The sheds for the ac- 

 commodation of live stock are well ari'anged, and 

 on the whole, as well fitted for the comfort of the 

 animals as any we have ever seen in this country. 



The leading features of Vermont shows are 

 usually horses and Merino sheep. Of the former, 

 there have frequently been 350 to 400 at the 

 State shows. This year there were only 145. 

 But they made a very creditable appearance, and 

 there were many "good ones" among them. They 

 belonged almost entirely to the class of roadsters, 

 and were divided into three families of Morgans — 

 Sherman, Woodbury and Bulrush — a fourth divi- 

 sion, under the head of "Hambletonians and oth- 

 er bloods," taking in all the rest. The Sherman 

 Morgans included the progeny of Black Hawk. 



The show of cattle was in one respect the best 

 we have seen in the State, viz., in Short-horns. 

 They comprised in fact nearly all that was inter- 

 esting in this department. Not a Hereford was 

 on the ground, and only two animals (a pair 

 of five-year old oxen) that showed any Hereford 

 blood* Of the Devons, Daniel Davis & Sons, 

 of Windsor, showed their good bull, which we 

 have had occasion to notice on former occasions, 

 and a few other specimens of the breed, and these 

 were about all of any note. We saw but one an- 

 imal under the name of Ayrshire, and that was a 

 poor specimen. But the Short-horns made quite 

 a display as to numbers, though most of them 

 •were not of the highest character. Richards Brad- 

 ley, of Brattleboro', showed his two-year old bull, 

 Field Marshal, bred by Mr. Thorne, of New 

 York. He is decidedly the best animal of the 

 breed we have ever seen in Vermont. 



In sheep, of course, the Spanish Merinos took 

 the lead, though the English long-wooled, which 



have of late years been increasing in the State, 

 made a larger display than they have ever done 

 before. 



In Long-wools, Richards Bradley, of Brattle- 

 boro', showed is imported Cotswold ram, an ani- 

 mal of excellent symmetry and a heavy coat of 

 wool, but, having had only the run of a short pas- 

 ture, not fat enough to show to advantage. 



In the swine and poultry departments, we saw 

 nothing particularly deserving of note. 



In the mechanical and implement department, 

 we noticed the mowing-machine of Mr. Wood, of 

 Hoosick Falls, N. Y., and Herrington's mowing- 

 machine, made in the same town. But neither of 

 the machines were tried. Wood's is well known ; 

 Herrington's appears to have some advantages 

 in regard to raising the knife-bar, but an actual 

 test would be required to justify an opinion of it. 



Mr. Howard says, that, despite the rain which 

 occurred on the second day, and the absorbing 

 interest of all in the war, the results of the show 

 upon the whole were satisfactory. We regret 

 that we could not have been among the Vermont- 

 ers on that day. 



MAKING PICKLES. 



Will you oblige me, and perhaps many othfers, 

 by giving in an early number of your papef, a 

 good receipt for pickling cucumbers on a large 

 scale, so that they will be certain to keep sound, 

 and always ready for use. A. L. 



Waverhj, Luzerne Co., Pa., Aug. 24, 186 1', 



Not understanding the mode of manufacturing 

 pickles, we have consulted a notable housewife, 

 who furnishes in substance the following direc- 

 tions : 



Cut the cucumbers from the vine by means of 

 scissors or a sharp knife, so as not to tear the end, 

 as would be the case if merely plucked by hand. 

 Wash them in cold water, and then lay them In 

 the bottom of a barrel or jar, into which a layer 

 of salt has been previously deposited, so that when 

 successive layers of cucumbers and salt are made 

 the former will be imbedded in salt, the moisture 

 which covers them tending to dissolve the salt, 

 and convert it to brine. They may remain a long 

 time in this condition — many keep them until 

 sold in market. To finish the pickling process, 

 take a quantity of good vinegar, but not too sharp, 

 or it will destroy the texture of the cucumbers, 

 and give it the flavor of spices, by placing equal 

 quantities of cloves, red and black pepper in a 

 bag, so as to give about half a teacupful of this 

 mixture to a gallon of vinegar, both to be boiled 

 together. Then, having previously removed the 

 pickles from the salt, and soaked them about 

 eight or nine days in fresh water, changing the 

 water each day, pour the hot vinegar, spices, pep- 

 per, bag and all, over the cucumbers, and in two 

 weeks they will be ready for use. Some who 

 make very sharp pickles, pour off the first vine- 

 gar, and make a second addition, keeping tha first 

 liquor for the next batch. 



Probably the same process in substance ii to 

 be adopted on a larger scale. If any of our read- 

 ers know a better mode, we should be gl^-to 

 hear from them. — Country Gentleman. 



