58 
AMERICAN AGRICULTURIST 
SIXTH AVENUE RAILROAD. 
The 6th Avenue Railroad has two lower 
branches, the one leading from the corner of 
Canal street and Broadway, in 8.D, and the 
other from Barclay street, just west of the Park, 
10.B. The two branches meet in Canal street, 
and the track continues through several short 
streets till it enters the Sixth Avenue] in 5.D, 
and up this to the Crystal Palace in 3*.H, which 
is as far up as the cars yet run on this road. 
EIGHT AVENUE RAILROAD. 
The cars on the 8th Avenue Railroad 
(which are painted red) start at the same point 
and run over the same track as the (white) Sixth 
Avenue cars, but branch off to the west and go 
up through the 8th Avenue, which begins in 2.D. 
HOW TO BEACH THE SHOW GROUNDS. 
To Reach the Show Grounds from any land¬ 
ing place, it is only necessary to strike some¬ 
where upon the track of second, or third Avenue 
railroads, or the long cars standing upon the 
4th Avenue at the northeast corner of the Park. 
From most landing points it will be best to go 
directly to the Park. A number of the hotels 
are near the Park, and as before stated, the 3d 
and 4th Avenue railroad cars leave this point. 
By going a little way up Chatham street to 
Pearl street, (in the lower right hand corner of 
10.D,) you can take the 2d Avenue cars. 
HOTELS, EATING-HOUSES, AND BOARDING 
PLACES, 
Upon the left side of the map we have 
given the names and locations of some of the 
principal Hotels. There are, however, a great 
number of others not there named. You will 
find plenty of “ runners” who will with great 
vehemence urge the claims of this and that 
hotel, but it is safer to pay no attention to any 
of these, for, ten to one, the most miserable 
liquor shops will have the most vociferous 
“ runners.” 
EUROPEAN HOTELS. 
At the European Hotels you can secure a 
room for a day or week, for which the usual 
charge is 50 cents per day. Connected with 
these is an eating house, where you can get 
whatever you like, paying a small sum for each 
article called for. The price is always given on 
a printed “ bill of fare” which lies upon each 
table. In this way you can get a plate of steak 
including potatoes and bread, for 6 or 12 cents, 
a cup of tea or coffee for 3 or 6 cents, and 
other articles at a proportional rate. Most of 
these Hotels are designed for gentlemen only. 
You can take ladies with you to Savery’s Tem¬ 
perance House, which is on Beekman street, 
adjoining the office of the New-York Times. 
On the map you will find its location near the 
center of 11. C, j ust above the word “ Ann. ” The 
Eagle Hotel is only kept as a lodging house, 
containing a great number of small rooms, 
which are let for 25 to 60 cents per night. 
The other Hotels not included in the Euro¬ 
pean, charge so much per day for rooms and 
meals; usually no deduction is made for absence 
from meals. The Astor House, St. Nicholas, 
Metropolitan, New-York, and Prescott Hotels, 
charge $2.50 per day we believe. The others 
charge $2—some of them less. See Advertise¬ 
ments on page 61. 
Very good meals or lunches can be obtained 
cheaply at numerous eating houses, where a 
printed “ bill of fare” gives you the price of any 
dish you may desire to call for. 
There are a great number of Boarding 
Houses all over the city, where you can get 
lodging and board for 75 cents to $1.25 a day. 
For the locations of these we must refer you to 
the advertising columns of the different news¬ 
papers. 
CRYSTAL PALACE. 
You will of course visit the Crystal Palace 
one day at least. It can be reached by the 
Sixth avenue railroad for 5 cents, and by omni¬ 
buses from every part of the city, for 6 cents. 
All lines of omnibusses running to the Palace 
are so marked, and you have only to get into 
one of them going north, and state to the driver 
where you wish to be left. 
OTHER PLACES OF INTEREST. 
While in the city you may wish to visit other 
places of interest, besides the Show and Crys¬ 
tal Palace. 
We have marked the location of several of 
these on the margin of the map, and you can 
easily find them without further directions. 
GREENWOOD CEMETERY. 
To reach Greenwood Cemetery cross the 
Fulton Ferry, 12.D, for 2 cents, and you will 
find at the Brooklyn landing, (13.F,) a car marked 
“ Greenwood Cemetery via. Court street.” Step 
into this and you will be taken to the gate of 
the Cemetery, 4 miles distant, for 4 cents. This 
is a pleasant trip which takes you through the 
south part of Brooklyn, and along the New- 
York Bay. Before starting, however, go to the 
cemetery office, No. 53 Broadway, (12.B,) or 
call upon any undertaker, and you can get a 
free ticket of admission to the grounds. Many 
strangers neglect this, and lose their journey to 
Greenwood. The precaution of requiring 
tickets is necessary to keep out gangs of 
loafers and rowdies. 
NAVY YARD. 
The Navy Yard, (13, 14.J.,) will well repay 
a visit, and is always open to visitors. To reach 
it cross the Fulton Ferry, and take a car run¬ 
ning through “ Sands street,” and the Conductor 
will direct you to the Navy Yards. Public 
works being the property of the citizens, are 
generally open to the inspection of the owners. 
DOWN THE BAY. 
To see the shipping, &c., those having two 
hours of spare time, should go down to the east 
end of the Battery, 14.B, and take a trip on the 
Staten Island steamboat. This will give a five 
miles’ sail down the bay, and one which it is well 
worth while to make. The fare is only 6 cents 
each way. You can go and return on the same 
boat We have not room for further particulars. 
For the American Agriculturist. 
RECIPES. 
One of the best housekeepers in Morristown, 
N. J., sends us the following: 
Mount Savage Bread. —Take one large table¬ 
spoon of yeast, put it to soak in a half pint of 
warm water at four o’clock P. M., the day be¬ 
fore you bake. When soft, mix it with wheat 
flour to the consistence of a thick batter. Let 
it stand until light. Take half a dozen medium 
sized potatoes, boil and rub them through a 
collender. Take one quart of warm water and 
mix your sponge, adding the potatoes, and 
some salt, making a thick batter. Let it stand 
over night. 
In the morning add one egg well beaten, one 
and a half large spoons of pulverized white 
sugar, and a piece of butter the size of a black 
walnut. Knead it well and let it rise. When 
light, mould it and let it rise again ; repeat the 
same two or three times, the ofcener the better. 
Bake in sheet-iron pans, 10 by 14 inches, and 
3 inches deep, making six loaves in each pan. 
When you take it from the oven, rub the top of 
the loaves with butter in a cloth. 
Mount Savage Yeast. —Take a double hand¬ 
ful of hops, boil in two quarts of water. Strain 
it upon some wheat flour sufficient to make 
a thick batter so that it will rise. 
When light knead in corn meal enough to 
make it stiff as dough; let it rise, then mould it 
twice. Then break it up fine and let it dry, 
rubbing it daily as it grows dry, till it is nearly 
as fine as corn meal. Keep in a dry place, and 
where it will not freeze. Do not put in any 
salt. 
>cra$-lSooK. 
A liitle humor, now and then, 
Is relished by the best of men.” 
THE BARGAIN FOR A WIFE. 
A young Norfolk farmer, on beginning life 
with a limited capital, found that two things 
were wanted to do justice to a large farm ■which 
he rented on a long lease; namely, a wife to rule 
the house at home, and an additional thousand 
pounds to invest upon the land. Like a saga¬ 
cious man, he conceived that the two might be 
found combined, and he began to look about for 
a cheerful lass with a dowry to the desired 
amount. Accident threw him one day into com¬ 
pany with the parson of a neighboring parish, 
with whom, as he rode home, while return¬ 
ing from market, they fell into conversation. 
Encouraged by the divine, the youth unbur- 
thened himself of his cares and plans, and men¬ 
tioned the desire he had for marrying as soon 
as he could find an agreeable lass with a mode¬ 
rate dowry. 
“ I tell you what,” said the parson, “ I’ve got 
three daughters, and very nice girls they are, I 
assure you. Suppose you cornu and dine with 
me next market day—you will meet them at the 
table ; and if any of them should prove to be 
the “ inevitable she” that you are in search of, 
I shall not be backward to do my part as far as 
I can.” 
“Agreed,” said the youth. “I’ll come, as 
sure as you’re alive, if you’ll say nothing about 
it to the ladies.” 
“ That shall be a bargain. On Saturday next 
then, we shall have you at dinner, at five.” And 
here their roads diverging, the two gentlemen 
separated. 
At the appointed hour on the following Satur¬ 
day, the young farmer, in handsome trim, des¬ 
cended from his galloway at the parson’s door. 
Dinner was served in a few minutes after, and 
the young ladies, with their mother, graced the 
table with their presence. All three fully jus¬ 
tified the ecomiums of their father; but the 
youngest—a rosy faced, roguish, cheerful lass, 
just escaped from her teens—alone made a vivid 
impression upon the young farmer. The repast 
progressed agreeably, and when ended, the ladies 
withdrew, leaving the gentlemen to chat over 
their wine. 
“ Well,” said the host, “ what do you think of 
my girls ?” 
“ I think them all charming,” said the youth ; 
“but the youngest—you call her Nelly—really 
is most bewitching, and clever too; and if I am 
to have the honor of being allied to you, you 
must give me her.” 
“ That is against all rule,” returned the host; 
“ to take the youngest first; but, of course, I 
cannot control your choice. What dowry do 
you expect ?” 
“My capital,” said the wooer, “is three 
