1862 



THE ILLINOIS FARMER. 



335 



C R Winters, basket of peaches. 



J H Reese, Chicago, grapes. 



H P Stanley, Chicago, peaches. 



Wm G Ferguson, currant wine. 



A W Weldon, apples. 



Newhall & Clarke, South Pass, pears, apples 

 and peaches. 



W C Hanford, Rockford, the largest collection 

 of wine — his dry Catawba and^ Hock being very 

 excellent — also a large collection of grapes. 



G P Hanson, Chicago, samples of currant 

 wine. 



M L Dunlap, Champaign, from his "Leyden 

 Farm," Cook county, seventy varieties of apples 

 and two of pears. 



G H Baker, boxes and case for marketing small 

 fruits. 



D C Young; apples. 



Dr M Merrick, of Quincy, pears and grapes. 



S R Tull, of Iowa, a large collection of apples. 



C C Nealy, Burlington, Iowa, apples and 

 pears. 



G E Kimball, for Amana Society of Iowa, paint- 

 ings of fruit. 



S G Minkler, apples, cider and cider vinegar. 



A KEW AHT. 



In the collection of A. H. Hovey are several 

 specimens of landscape drawing, which to the 

 casual observer appear to have been printed, 

 but this is not the case, as they are made of rock 

 moss and gum arable. They are very pretty 

 and life-like, giving a natural look to the picture 

 that cannot be obiained by the use of the pencil. 

 We believe this is a new thing. 



GHAPBS. 



The collections of grapes are none of them 

 large, but embrace many of the new sorts, such 

 as Delaware, Hartford, Prolific, Concord, Diana, 

 and Rebecca. The first three are already favor- 

 ites with all classes of people, for their vigor of 

 growth, hardiness and good quality of fruit. The 

 Delaware, in quality, stands at the head of the 

 list, but is not equally vigorous in all parts of 

 the State. 



The committee not having handed in their re- 

 port, we must defer it to another day. 



In the collection of A. H. Hovey is a cheese, 

 or rather a four bladed curd-knife. A young 

 gentleman of decided ability was enlarging upon 

 its value to severel ladies, as a new bread knife, 

 a labor-saving institution capable of cutting four 

 slices at a time. One newly married lady who 

 was gracefully leaning en the arm of her bus- 

 baud, was delighted with it, and Mr. H. will re- 

 ceive an order for one this morning. 



The officers of the society are entitled to no 

 email amount of credit for the able manner in 

 which the fair has been conducted. Thoir ur- 



banity and gentlemanly deportment have made 

 them many warm friends, and have given the 

 public confidence in their ability and fitness for 

 the stations that they occupy. The State Horti- 

 cultural Society may now be said to have a per- 

 manent position, having held a most successful 

 fair under the most discouraging circumstances, 

 and nothing but the determined will of the o&- 

 cers would have produced so happy a result. 

 While State and county societies have given up 

 in despair, and retired from the field, these mea 

 nothing daunted, have marched on to success 



The reporters of the city press are under I'll- 

 gations for the many attentions received through- 

 out the Fair. To them was allotted the beauti- 

 ful alcove, designed and created by Mr. Blair, of 

 Rockford, where just out of the throng of visitors 

 they could write out their ddly reports. The 

 exhibitors feasted them on melting pears, deli- 

 cious peaches and rich grapes, a treat that they 

 could fully appreciate. 



The entrance to the hall, so much admired, is 

 the handiwork of C. R. Overmfcu. whose genial 

 smiles and cordial greeting were in keeping with 

 the surroundings where Pomona and Flora held 

 high carnival. 



-—*- 



Take Care of Your Harness. — More dam- 

 age is done to a harness during the rainy weath- 

 er of early and late winter, than during all the 

 rest of the year. Saturated with water, covered 

 with mud, and often frozen stiflF, so as to almost 

 break when bent, in necessary handling. Unu- 

 sual care should be taken to keep it well oiled 

 and hung up in a proper shape when not in use. 

 Thus treated, it will not only last many times 

 longer, but look infinitely better than when neg- 

 lected in the usual manuer. 



As to the kind of oil, we know nothing better 

 than neat's foot or the daubing used by tanners. 

 To give the black coler characteristic of new 

 leather, a little lamp black may be added, with- 

 out detriment, though it is better not to use this 

 second going over. 



Before putting on the oil, however, there are two 

 important considerations which must be observ- 

 ed — cleanliness and dampness. The necessity of 

 the first is obvious, and the last is not less impor- 

 tant, since the oil cannot penetrate the leather 

 and make it soft and pliable if put on when it is 

 dry and hard. 



One of the best ways to give the leather the 

 requisite degree of moisture is to rap up the sev- 

 eral parts of the harness in wet cloths previous 

 to oiling. But thss trouble is unnecessary where 

 washing has been resorted to for cleaning, as the 

 oil may be applied before the leather is entirely 

 dry. The oil should be rubbed in briskly with a 

 brush or doth, so as to ensure its absorption. 



Varnish should never be vsed as it closes th« 

 por°8 and renders the penetration of the oil more 

 difficult. Vegetable fils are hardening in their 

 eflFects, and should never be used for that reason. 

 Finally, let the application of the oil be as 

 frequemt as needed, not once a year as the rule 

 with some, or almost never, as is the practice of 

 many. 



