333 
AMEBXCAN AGBXCULTUBIST. 
ters are educated far beyond the sons. Is it 
strange then they should admire the grace 
of manners, and a degree of courtesy which 
is not usually discernible in a country bred 
youth. The boy who has imbibed a cer¬ 
tain quantity of reading, spelling, and arith¬ 
metic is thought to be sufficiently educated 
for the farm. But with the daughter of the 
house a different system is pursued. At the 
age of fourteen or fifteen she is taken from 
the district school and advanced to the vil¬ 
lage seminary ; after a while a higher de¬ 
gree of polish is thought necessary and she 
is sent to a fashionable boarding school in 
the city, to acquire a taste for the accom¬ 
paniments of life in town. If such a dis¬ 
crepancy did not exist in the mode of edu¬ 
cation a different tone would prevail, and 
rough hands would not be despised. Why 
should not as high a degree of culture per¬ 
vade the Farmer’s family as is exhibited in 
that of any on the face of the earth. The 
amenities of life ought not to be considered 
puerile and of but little account, it is these 
little things which make the family circle 
attractive and elegant, and nowhere do they 
appear more charming than in the quiet re¬ 
pose of the old homestead. When these 
unobtrusive graces are found joined to a 
cultivated intellect, that man who possesses 
them will never be looked down upon by 
any woman be she of town or country. 
A lover of Justice. 
Remarks. —We are happy to have received 
this protest, and to know that the facts pre¬ 
sented in our article are admitted by one of 
the daughter’s. The first step in any re¬ 
form is to present the facts to the people and 
to gain their assent to them. It is admitted 
then, that the boys do run away from the 
homestead pretty generally, that those who 
remain are deficient in education, that the 
old folks pay more attention to the education 
of the daughters, than they do to that of the 
lad who is to abide by the homestead, and 
perpetuate their name, that the girls resent 
this short sighted policy and will not marry 
the half educated incumbent, though he have 
home and fortune. We are not particular 
about the philosophy that underlies these 
facts, and shall not quarrel with the causes 
assigned by our fair correspondent. We 
lament the facts and their causes whatever 
they may be. Attention is more strongly 
directed to this matter every year, and in 
due time a remedy will be found. We think 
the old folks are already beginning to dis¬ 
cuss a change of policy. They do not ex¬ 
actly like so much education in the seminary, 
and so little in the kitchen for their daugh¬ 
ters ; so much education of Tom's muscles 
in the field, and so little of his brain in the 
academy. We think that the old folks will 
eventually hit upon a more symmetrical ed¬ 
ucation for both sons and daughters. The 
truth is, they do not exactly like Tom’s 
chances for a wife and their own for a 
daughter-in-law, if things go on in the pres¬ 
ent way. They have seen the result of this 
slender education for farmers’ sons in their 
neighbors’ families, and as for having such a 
wife for their Tom, as some of their neigh¬ 
bors have had to put up with for their sons, 
they could not think of it. They want some¬ 
body in the house that is “ like folks,” as 
Mrs. Bunker, would say, in the parlor as 
well as in the kitchen, somebody that can 
make a table look tasteful and elegant every 
day as well as upon set occasions, in short 
a well bred and womanly wife for Tom. 
So, Miss Loveress of Justice, be pleased to 
modify, somewhat, your displeasure at 
our statement of facts. We venture to as¬ 
sure you, that Tom will go to the academy 
this fall, that he will be brushed up both in 
his inner and outer man. His older sister 
just graduated from the Holyoke Seminary, 
has already given him some lessons on 
propriety, on keeping his hair brushed and 
his boots clean, and on the proper mode of 
saluting young ladies in the street, and of 
introducing his sisters and female friends, 
to new acquaintances. His younger sister 
still in the seminary in the city, though she 
declares Torn a boor, and a clown and all 
that, has invested in a tooth brush for him, 
evidently with a view to his reformation. 
His trunk is already partly packed and 
among other choice literature, a Chesterfield 
has been put in by the purchaser of the tooth 
brush. Tom takes all these things meekly, 
and soliloquizes as he looks at his comely 
face in the glass, “ a boor she called me.” 
He is in doubt about Chesterfield, whether 
the book belongs to the department of 
mathematics or fiction, but he will know all 
about it soon, when he gets to the academy. 
There the functions of his brain will be 
brought into more active operation, that the 
labor of the hands may be more skillfully 
performed. Tom will remember the parting 
injuction of his younger sister, and study the 
graces of deportment, as well as syntax and 
prosody. He will learn something beyond 
the vernacular of the farm, will indulge in 
rhetoric and be able to write a taking letter 
upon business or affection, as occasion re¬ 
quires. 
When Tom has done all this, and educa¬ 
tion makes the most of his good qualities, 
when he is handsome in person, pleasing in 
manners, and well to do in the world, will 
Miss Matilda Wiggins, his town’s woman, 
and second cousin, fresh from the school of 
Madam Chagairy, heed his addresses ? Will 
not her taste “for the accompaniments of 
life in town ” disgust her with country life ? 
Will it not be “ horrid dull” with anybody 
in the country 1 We take an interest in 
Tom, and should like to know our corres¬ 
pondent’s opinion of his fate.—En. 
THE HONEY KING, 
We have had occasion every autumn to 
refer to the operations in “ Sweets,” carried 
on by Mr. M. Quinby, of St. Johnsville, 
Montgomery Co., N. Y., the well known 
author of the “ Mysteries of Bee Keeping 
Explained.” 
We do not know what better proof could 
be given of the value of Mr. Quinby’s teach¬ 
ings in reference to the best method of keep¬ 
ing bees, than the results he himself yearly 
arrives at. Two or three years ago we 
noticed as a remarkable fact that he brought 
to this market 4,000 pounds of nice honey. 
But the present year he has sold here 22,000 
pounds ! all produced by himself and imme¬ 
diate neighbors. What is more, he uses no 
‘‘ patent hive," but the honey is collected in 
small square, cheaply constructed boxes 
with glass sides, which are set upon the 
common hive, and the quality is so superior, 
and the form of boxes so convenient, that his 
honey commands a very high price. 
The first lot of 14,000 lbs. arrived here a 
short time since, and went off at once for 25 
cents per lb., including the weight of boxes. 
The past week he sold 8,000 pounds more, 
of various grades at correspondingly high 
rates. 
Everything considered, we think Mr. Q., 
deserving of some distinguishing title, and 
we were at first inclined to call him the 
“ Professor of honey making,” but having 
recently become rather choice of the title 
of “ Professor,” we conclude to “assume 
the responsibility ” of naming hir .1 the 
“ Honey King.”—Ed. 
BOILED COHN BUDDING. 
[The following extracts are from a letter 
written by one of our readers in Lycoming 
Co., Pa. We shall hope to hear from her 
frequently.] 
To the Editor of the American Agriculturist. 
* * * We have gleaned many useful 
hints from your paper, and would gladly 
contribute something in return. # * We 
were interested and amused with the “ Has¬ 
ty Pudding Poem,” in the September num¬ 
ber, and hope your chapter on “How to 
make Hasty Pudding,” in the October num¬ 
ber, will incite many housekeepers to learn 
the best mode of preparing so good and 
healthful a dish. You were quite right in 
saying that “ not one in ten cook it enough 
but don’t talk of only twenty minutes. [We 
said not less than twenty minutes.—Ed.] 
Two hours cooking is desirable. Put in 
plenty of water, and after it has once boiled, 
only a slow fire is required. With this pre¬ 
caution, I find no difficulty in preventing its 
scorching with an occasional stirring, say 
once in five minutes. Thus made, and eaten 
with milk fresh from the cellar or spring- 
house, (not forgetting to stir in the cream ') 
you have a dish to be relished by the most 
lastidious palate. 
I send a recipe for a boiled corn pudding , 
which is not often made in this valley, 
though it may not be new to your Yankee 
readers. 
Mix well together: 3 cups Indian meal; 
2 cups of buttermilk; 1 cup of water; half 
a cup of butter ; half a cup of sugar ; 2 tea¬ 
spoonfuls cooking soda, and 2 beaten eggs. 
Put into a tin mould, covering the top 
with a cloth firmly tied on, and boil three to 
four hours. A convenient mould may be 
made by cutting off the top of an oyster can, 
and bending the edge over a wire. Serve 
with sweetened cream, flavored with nut¬ 
meg ; or with butter and sugar melted with 
a little water, and a few spoonsfulls of cur¬ 
rant jelly. 
N. B.—The addition of fruit, either fresh 
or dried, is a great improvement—-to many 
persons at least. Edith, 
