MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY JOURNAL. 
51 
Situiimrlaii. 
ON THE TEETH OF THE HORSE. 
THEIR FORM, NU.^IBER, ETC.—INDICATION OF AGE. 
{Extract from Skinner’s Edition of Clater.'\ 
The Teeth.—T he manner in which the 
age of the liorse may be determined by an 
inspection of the teeth, A\'ill be presently 
considered; but there is something in the 
situation and construction of them that de¬ 
serves notice. The nippers, placed in the 
front of the mouth in order to cut the gi-ass, 
are covered with a hard substance, the en¬ 
amel, to prevent them from being worn 
away. One simple coat of enamel, hoAv- 
ever, w'ould not effect the purpose. There 
is a great deal of Avear and tear Avhen the 
ground is dry and the stalks of the grass 
withered and hard, and the hardest enamel 
woidd soon be destroyed. To prevent this 
a beautiful contrivance is adopted. The en¬ 
amel, as it passes over the top of the tooth, 
is indented and sunk into it, forming a pit 
or holloAv, lined by enamel, and the edges 
of tlie enamel projecting above, and preserv¬ 
ing the body of the»tooth, for a while, from 
being injured. In process of time, however, 
it is worn down beloAV the hollow, and so 
the black mark in the fore tooth, Avhich Avas 
nothing but the inside of this holloAv, gi-ad- 
ually disappears. 
The Tushes.—T here is a small space be- 
tAveen the nippers and tushes, and a larger 
one betAveen the nippers and the grinders. 
It seem.s, as it Avere, left on purpose for the 
reception and safe lodging of the bit; and on 
its proper degree of sensibility depends what 
is termed the goodness of the mouth, Avhich 
materially affects the value of the animal.— 
If, for instance, the membrane Avhich cov'crs 
^ this paii, is thick, hard, and insensible, the 
horse has a hard mouth; and on the other 
hand, if it is very thin and sensitive, the an¬ 
imal has a tender mouth, and cannot bear 
the hard pressure of the common bit. A 
good mouth is one betAveen these extremes, 
having a sufficient degree of sensibility to 
obey readily the pressure of the bit, and yet i 
at the same time sufficient firmness to pre¬ 
vent this pressure being injurious. Much 
of the education of the animal Avill depend 
on giving liim a proper mouth, as it is term¬ 
ed, that is, teaching him to obey accurately 
and readily the slightest pressure of the bit 
This requires considerable care. Many 
hasty, ill-tempered breaker, absolutely spoil 
a horse in this respect; and it is by no means 
uncommon to find this part, particularly in 
young animals, considerably injured by the 
bit, so much so that a pbrtion of the bone 
sometimes dies and exfoliates, leaving be 
^ hind it a troublesome ulcer. 
The Grinders.— Behind are the grind 
ers, and they are very curiously constructed. 
It Avould not be enough for the food of the 
horse to be cut and bruised; it must be ac¬ 
tually ground doAvn to a certain extent, or, 
Avorked as he is at uncertain intervals, and, 
perhaps, all day long, there AA^ould not be 
time for it to digest The back teeth are 
so formed as to constitute the most perfect 
grindstones that can be imagined, by means 
of the flat yet roughened surfaces Avhich 
they present to each other. That these sur¬ 
faces may not be worn doAvn, or even worn 
smooth, there is not only one indentation of 
enamel, as in the front teeth, but several 
columns of it, penetrating doAvn through the 
body of the teeth. The body of such a 
tooth is long wearing doAvn; and wdien it 
,) does Avear aAvay, the bony matter between 
j the columns of enamel goes first, and the 
? enamel is left projecting, so that, on an ave- 
) rage, as fast as they are Avorn away, they 
) Avill present an unequal surface. To this 
must be added, that they are continually 
1 growing, so that they Avill stand at nearly 
^ the same height as long as tlie horse lives. 
\ Wolves’ Teeth.—T here is often found 
^ before the first grinder an additional tooth 
^ — a veiy small one, and called, but I knoAv 
^ not wffiy, a wolfs tooth, and strange stories 
^ have been told of the pain which it gives the 
> animal, and the injury it sometimes occasions. 
I confess I knoAv not the use of these teetli, 
but on the other hand I have no proof of 
the mischief they do. I hav^e seen them in 
Age of the Horse.— There are no cer- j teeth, are gradually changing their apjiear- • 
tain marks by which Ave can judge truly of j ance; they are small, sharpj and shell-like | 
the age of a horse but his teeth; and these j at fia-st, and grooved on their inner surface; 
only for a certain time: after that time, there they gi-adually become larger and longer; 
is no method to be depended upon, but avo | the concavities or grooves on their insides 
may fonn a good guess by the front teeth 
of his upper jaw', until he is about tAvelve 
or thirteen; especially if Ave take into con¬ 
sideration the countenance of the horse, Avith 
some other marks Ave shall point out. A 
horse has 40 teeth, 23 called grinders, fi-om 
Avhich Ave learn nothing of his age; then 0 
aboA'e and as many beloAv, in the fore part 
of his mouth, called gatherers, or CAitting 
teeth, and it is from these we knoAv his age; 
then four tushes, tAvo aboA^e and two beloAv, 
sometimes named hit teeth, making in all 40. 
Mares generally have no tusks—their teeth 
are, therefore, only 3G. When a colt is 
foaled, he has no teeth in the front of his 
mouth. In a feAV days, tAvo above and tAvo 
beloAv make their appeaiance. Soon after 
these, four others appear; after these, it’is 
usually three or four months before the cor¬ 
ner teeth make their appearance. These 12 
colt’s teeth in the fi-ont of the mouth, con¬ 
tinue without alteration, till the colt is tAvo 
years and a half old. He then begins to 
lose his colt’s teeth for permanent ones, soon¬ 
er or later, according to the manner in Avhich 
he has been fed. 
As it is from the front teeth of the lower 
jaAv a horse’s age is knoAAm, until he is in 
his eighth year, it is to those only Ave shall 
confine our attention. At about tAA'O years 
and a half old, he sheds the tAvo middle 
teeth of the six; (as these first appear in the 
oolt’s mouth, .so are they the fii-st to disap¬ 
pear ;) these are succeeded by tAvo perma¬ 
nent or horse teeth, stronger, of a deeper 
color, and grooved or fluted from top to bot¬ 
tom, Avith a black cavity in the centre. He 
is noAV rising tliree. 
also lessen; and at about eight, they are 
nearly lost. At about eleven and a half, or 
twelve, the inside of the tush begins to ap¬ 
proach toAvards a round form, and after be¬ 
comes quite round; they are then blunt at 
iDrllculfuthl lE|iartinrat. 
SWEET AND SOUR APPLES; 
NOT AN ARTIFICIAL PRODUCTION. 
Mp„ Editor;— I have i»my orchai'da 
tree producing a SAveet and sour apple. It 
is an old tree, and I cannot discover wheth- 
the top and of a yellowish broAvn color.— | er it is grafted or not It is but common 
The teeth of hor.se.s, as they adA*ance in yeans, ; fall fruity and there are many opinions on the 
appear longer, from the gums shrinking from 
them, they get more offiique in their posi¬ 
tion ; they also acquire a much darker color. 
Horse dealers are said to practice numerous 
artifice in order to deceive, their ciLStomers, 
Avith respect to their horses’ ages; one of 
these is termed hishopping, that is, making 
artificial marks in the teeth, AAdien the natu¬ 
ral ones are Avorn out; but there is ahvays i 
a Avant of resemblance between the natural 
subject, Avhether it is an artificial produc¬ 
tion. I .should like your, or yoiu- conuspon- 
dent’s opinion, on the subject. j. v. n. 
Ontario Co., Feb., 1850. 
Our opinion is, decidedly, that it is a nat¬ 
ural production, and cannot be artificially 
produced; in fact, Ave have never seen a 
and artificial mark. You may likewise com- I ®Y7'eet and the other half sour, in any 
pare them with the state of the titshes.— i palpable degree. Some apples that are rib- 
Ftco T^ears andaltalf. Itisnig three years. 
His mouth continues thus till some time 
in the latter part of the fourth year, Avhen 
the same process takes place Avith the teeth 
on each side of the tAvo in the centre; so 
that at fouryeai's old, he becomes possessed 
of four hoi-se teeth in the middle, Avith their 
natural black marks in the centre, and one 
colt’s tooth only on each side. 
The next he sheds are the tAvo remainino- 
or comer teeth. When he has got the suc^ 
cessors to these, his mouth is full. He is 
then called a horse, five years old: he has 
the black mark now in all the G front teeth. 
They also knock out the corner teeth of four 
year olds, to make them appear five; for 
Avhen these are removed before their time, 
they are soon succeeded by horses’ teeth. 
This may be detected, by the Avant of tush¬ 
es. In racing, all horses hike their ages 
from ^May-day. • 
BLIND TEETH IN HORSES. 
Ed.s. Cultivator:—S ome tAvo or three 
years since, I did myself the pleasure of giv- 
ing you my expei’ience on the subject of 
Wolf or Blind Teeth; since Avhich time no 
actual case has occurred under my observa¬ 
tion till lately. I noAv send you enclosed a 
W olf tooth, extracted from the upper jaAv 
of a horse of mine, immediately in front of 
the gi’inders. 1 had obserA'cd a considera¬ 
ble degree of inflammation in the eye of 
this horse, and a thin film Avas gradually 
forming, Avhich threatened its destruction. 
I tried A-arious remedies in A'ain, Avhen I dis¬ 
covered the Wolf tooth, .situated as aboA’C 
bed, from some cause or other—either a 
defect in the leaves, or Avant of exposure to 
light—have a barely perceptible difference 
in the taste. 
The popular eiTor consists in belicAmig 
that tAA'o buds split in two, and joined nicely 
together in the process of inoculation, w'ill 
groAv and produce this anomaly. Let us 
examine the rationale of the subject. Sup¬ 
pose that it should groAv, and perfect the 
de.sign intended—Avhich operation Ave Avill 
not dispute—AA'hat Avould be the re.sult? 
The first effort AA'ould be to form a straight 
stem, one lialf of the Avoodof one nature, and 
the other halt ot. the other. In process of 
time, it would put out buds forming limbs, 
and these limbs, at least nine-tenths of them, 
would be purely of the nature of the side 
of the body from Avhence they .sprang, and 
described, avhich being oxtocted, the eye | i'Wvitably produce fruit of the same 
rapidly recovered, and is noAv entirely Avell. ' AA'ould be 
As the existence of these teeth, and their 
effect’ upon the eye of the horse has been 
doubted by scientific men, I send you the 
tooth, and state the facts, leaA’ing it for sci¬ 
ence to say Avhat is the connection between 
the cause and the effect. WYi. Little. 
the mouths of horses sixteen years old, that 
havo never appeared to suffer the least in- 
convenice from them. Should it ever seem 
to be necessaiy to remove them, it may be 
easily effected Avith the common keyed in- 
sturment used for extracting human teeth, 
or even Avith a pair of small pincers. 
. [Many persons of close observation, are of 
opinion that blindness in the hoi^e is often 
occasioned in some Avay not undei-stood, by 
wolf’s teeth. They confidently believe that 
^ the disease may be anested and removed, 
s by the removal of these teeth, Avliich is easi¬ 
ly effected. 
[As there is nothing into Avhich the pur¬ 
chaser so sharply inquires cus the age of the 
horse, and as our author has not been so full 
as we could have wished on this point, Ave 
here give, Aviili illustrations, the best instruc¬ 
tions Ave have seen, and can testify to their 
general accuracy. We call attention par¬ 
ticularly to Avhat is said of the bridle tooth, 
or tusk, situated between the fore and the 
jaw teeth, or grinders, in the males. Mares 
rarely have them. When the inside of the 
bridle tooth loses the groove, and becomes 
rounded, and the point of it AVorn off and 
blunted, the horse may be considered as 
past eight years old at any rate.] 
Five years. 
During the com-se of tliis year, the tusks, 
situated beyond the corner teeth upon the 
bars, appear; he is now five years old, off; 
and through the Avhole of the year is “ ris¬ 
ing six;”— Ave say, “he w'ill be six years old 
next gi-ass.” Some time in the last six 
months of the sixth year, the black cavities 
of the two middle teeth are gradually filled 
up; and w'hen he is turned six years old, 
they are nearly or quite smooth upon the 
surface. In the latter part of the seventh 
year, when the horse is termed “ six ofl^” six 
past, or rising sev’en, the teeth on each side 
of the two centi'e ones becomes gradually 
possessed of the same appearance; and Avhen 
he is seven years old, the tw'o outside or i 
corner teeth only are marked Avith the black i 
cavity. 
Indian-Batter Cakes.— Itlix together a 
quart of .sifted Indian meal, (the yelloAv meal 
is best for. all purposes,) and a handful of 
Avheat floui-. Warm a quart of milk, and 
stir into it a .small tcaspoonful of salt, and 
tAvo large tablespoonfuls of tho best fresh 
yeast. Beat three eggs veiy light and stir 
them gradually into the milk in turn Avith 
the meal. Cover it, and set it to lise for 
three or four hours. YYhen quite light, 
bake it on a griddle in the manner of buck- 
AAdieat cakes. Butter them, cut them across, 
and send them to table hot Avith molasses 
in a sauce boat. 
If the batter should chance to become 
sour before it is baked, stir in about a salt- 
spoonful of pearl-ash dissolved in a little 
lukewarm Avater, and let is set half an hour 
longer before it is baked. — Miss Leslie. 
Fine Indian Cup Cakes.— Stir to a 
light cream a pound of fresh butter, cut up 
into a pound of powdered Avhite sugar.— 
Add a hea|^d tcaspoonful of poAvdered nut¬ 
meg and cinnamon, mixed. Mix together 
a pint of sifted Indian meal, and a half pint 
of Avheat flour. Beat six eggs veiy lifflit, 
and then stir them into the mixture of but¬ 
ter and sugar in turn, with the meal. But¬ 
ter some teacups, fill them with the mix¬ 
ture, and bake it well'. When done, turn 
them out of the cups, and send them to ta¬ 
ble Avarm. 
The next point is to drive the air out of 
the canisters of fruit, to prevent its decay.—• 
In order to do this, take a broad boiler-pan, 
(with a flat bottom,) place the canisters in 
it, and fill it with boiling water within about 
three-fourths of an inch of the tops of the 
canisters. The boiler being over a gentle 
fire, the Avater in it should now be made to 
boil. This Avill drive the air in each canis¬ 
ter through the small hole left in the top, 
as soon as the temperature approaches 200 
deg.; and in order to knoAv precisely Avhen 
it is all expelled, you must drop a few drops 
of water upon this hole. When the bubbles 
of air cease rising through these drops of 
Avater, the air is all expelled, and then you 
may pass a dry cloth over the hole and let 
a drop of solder fall upon it. This seals the 
canister up, hermetrically, so that the fruit 
Avill remain unchanged for a couple of years, 
specimen that exhibited that- curiosity, one I longer. The immei-sion of "the cans in 
the boiling Avater does not impai’t the slight¬ 
est taste of their having been cooked to the 
fruit. 
The canisters of fruit s/iould be left in a 
cool place. When wanted for use, unsolder 
the tops with a hot iron and tlie fresh fruit 
is ready,—having been perfectly preserved 
Avithout the aid of sugar or brandy.— W., of 
Baltimore, Md., in Hortimlturist. 
HORTICULTURAL SOCIETY'. 
sweet and the other sour, if .such Avere the 
kinds from whence they originated. If a 
fruit bud should start exactly at the seam, 
or joining line, Ave are not prepared to say 
but what it would produce an apple shew¬ 
ing this peculiarity; but the next year after 
pushing out into a limb, the fruit AV'ould be 
on one side entirely sour, and on the other 
sweet. 
Taa'o scions split, and nicely joined and 
Avhip-gTafted, or cleft-grafted into a stock of 
the same size, Avould produce the same ef¬ 
fect. 
When a SAveet and sour apple one half red 
and the other half green, is produced, it 
Avill do to believe this absurdity and not be¬ 
fore ; and it Is a little singular that any one 
experimenting on this subject, never tried 
to produce such an appearance—as it Avould 
be a great curiosity, and conclusive as to 
I the manner of its production. 
It is one of those popular eryors—one 
of the they says” that cairies Avith it an 
air of truth; and is received Avithout exam¬ 
ination, like the notion that some people en¬ 
tertain, that gnifting a scion Avrong end up 
Avill produce fruit Avithout seeds—a mon¬ 
strosity that nature sometimes permits.— 
The latter is not a A'cry uncommon produc¬ 
tion in natural apples, and Ave have known 
several trees Avhose fruit had no seeds, and 
only the rudiments of a core. 
Seven years. 
After this period, the horse is said to be 
aged; and from this time to the completion 
of his eighth year, the mark in the corner 
teeth continues gradually to disappear, till 
it is quite gone, when the age by the teeth 
is no longer knoAvn. He is noAv “ past the 
mark of the mouth.” 
After this period, you may judge of the 
age by the marks in the cavities in the up¬ 
per teeth. At about ten, the two front teeth 
have lost their marks; the two next them 
have bht little left, but in the corner teeth 
these marks may be readily seen; these 
gradually wear out, and during the twelfth 
year are quite erased, The tushes, like the 
Common Indian Cake.—' Sift into a pan 
a quart of corn meal. Scald it Avith suffi¬ 
cient quantity of boiling Avater to make a 
thick batter, stirring it smooth as you pro¬ 
ceed. Add a teaspoonful of salt, and a 
quarter of a pound, or half a pint of fresh 
fitter. It must be stirred or fieaten veiy 
long and hard, so a.s to make it very light. 
Butter some small, square tin pans; fill them 
Avith the mixture, and bake the cakes Avell. 
Send them to table hot, and eat them Avith I 
butter and molasses, if you like it.— Miss 
Leslie, in Saturday Gaz, 
To Make Yeast.— To tAv'o middling-si- 
zed boiled potatoes, add a pint of boiling 
water and tAvo tablespoons of brown sugar. 
One pint of hot Avater should be applied to 
evety half pint of the compound. Hot Ava¬ 
ter is better in AA’arm Aveather. This yeast, 
being made Avithout flour, Avill keep longer,' 
and is said to be much better than any pre- 
A'iously in use. 
Rich Buckavheat C.vkes.—T ake two 
pints of fresh buckAvheat flour and half a 
pint of sifted corn meal, mix Avith milk ui a 
thin batter, and add one tiiblespoonful of 
tine salt, and tAvo tablespoonfuls of brcAv- 
er’s yeast, or an equivalent of other yeast. 
LeaAm the Avhole in a stone jai-, in aAA'arin 
place, to rise over night. In the morning, 
add a little hot Avater, and then bake ini- 
mediately. 
PRESERVING FRUITS, FRESH FOE WthtER 
USE. 
[We commend the following to the memo¬ 
randum books of those of our readei-s avIio 
aim at the choicest results of domestic econ¬ 
omy and housekeeping. We have tasted 
peaches in mid-Avinter, preserved at Balti- 
I more, after this method, Avhich, cut up and 
seived with cream at -the dessert, Av^ere al 
most tindistinguishable in appearance and 
freshness of taste from August rareripes 
fresh from the tree. We are assured the 
same results arc obtained Avith strawbeiries, 
apricots, plums, (fee., Avliich are noAv exten- 
sively prepared in this Avay for market. As 
the process is a very simple one, Ave do not 
see Avliy this mode of preserving the fruit, 
Avith its natural flavor, should not laigely 
supersede the cloying preserves, made with 
sugar. — Ed. Ho rticultu rist. ] 
Dear Sir :— In ansAver to your (lueries, 
regarding the mode of presenting fi-iiits prac¬ 
ticed in this city, 1 send you the folloAving, 
as that after Avhich tho specimens you ia.sti 
cd were prepared: 
Send to your tinsmith and get a sufficient 
number of tin canisters, A'ery carefully and 
tightly mad(i. They should be of uniform 
size; and the shape prefen-ed here is seven 
inches high by fi\^e inches in diameter— 
uniform cylinders. 
Select the fairest fniit,— peaches, straw- 
berrius, or Avhat you please, it should be 
fust ripe, but not past the mature stage.— 
Fill the canisters, place the tin lid on their 
tops, and solder them doAvn very carefullv. 
Only a small hole, of the size of a pin, shoidd 
be left for the escape of air. ' 
In our last Ave gave the list of officers and 
committees elected at the recent annual 
meeting of the “ Horticultural Society of the 
Valley of the Genesee”—and now publish 
the remainder of the proceedings on the of;- 
casion, as folloAvs: 
The following Report of the Committee oa 
Flowers, awarding premiums for the exhibitions 
of the past year, was read by Mr. Geo. Ellwas- 
ger. Chairman of the Committee, and o.^dered 
printed: 
Pansies, best display, H. Billings, .$‘2 00 
Roses, best 12 varieties, J. A. Eastman, 
[•‘The Rose” 'ey Parsons 
” best display, J. M. Whitney, ” 00 
secoind best do., Mrs. F. Brown, Dip. 
Verbenas, best 12 varieties, J. M. Whitney, 1 00 
Green house plants, best melo cactus, Mrs. 
B. F. Smith, Geuesee F'armer 
Native flowers, greatest no. of specimens 
correctly named, Aug. F^ahnesiock, 
[The Ladies’ Companion 
Do. second best, L. Wetherell, 
[The Horticulturist 
Bouquets, best pair table, Mrs. M. J, Jew¬ 
el), $1 and Ladies’ Companion 
Do. second best, Mrs. J. W. Bissei), 
[Ladies’ Companion 
•• best pair round hand, J M W’hitney, 3' 00 
Decorations, best floral ornament, J M 
Whitney, Ladies Companion 
do. second best. Miss F. Hookar, 
[Ladies’ Companion 
do, third best, Mrs. L A Ward, 
[Ladies’ Com. 
Annuals, best display during the season, 
Alfred Fitch, $2 and Ladies’ Com. 
NURSERYMEN. 
Green-house plants, best display, Ell wan- 
3 00 
Dip. 
Dip, 
do 
ger & Barry, $10 00 
Bouquets, best two table, do 
do second best, Wm, King, 2 00 
do best 2 round hand, Ellwan?er 
& Barry. 
Roses, best display in June 86 varieties, 
Ellwanger Sc. Barry, 
do second best, 76 var., J J Thomas, 
Pansies, best display, Ellwanger Sc, Barrv, 
Dahlias, greatest variety, Wm. King, 
do best 12 varieties, Ellwanger Jv 
Barry, ^ 
Herbacious flowers, best display, J J Thomas, do 
Peonias, 6 var, of very fine seecilings, John ’ i 
Donnalin, 
Other collections of flowers were exhibited at ' 
the fall exhibition of which no report has been / 
published, viz; ' ^ 
Mrs. H Billings, 1 large bouquet, of choice ^ 
flowers. \ 
Mrs. A Reynolds, 1 basket of 22 var. Dahlias. \ 
Miss Caroline M Smith, a beautiful collection ; 
of grasses. ) 
John Rapalje, 2 bouquets. < 
J J Sherwood, a very fine and large plant of . 
Sanguinia Rose. / 
M G Warner, 1 plant. Balsam Apple. 
“ 1st premium on St.’-awberries, $3 
LewisBurtis 2d “ •• •» 2 
N. B. AH premiums not called for in 30 days ) 
aftor this publication will be deemed as donations 
to the Society. ) 
On motion of Mr. P. Barry, the following pre- > 
amble and resolution were unanimously adopted: '> 
As the cultivation of trees, fruits and flowers ) 
in the gardens of our city, e.xercisa3 a most bene- ; 
ncial influence on the health, happiness, and 
character of its inhabitants, and this institution i' 
has been founded for the practical promotion of 
their culture, it has a just and strono- claim upon ^ 
the patronage and support of all who have at ^ 
heart the public-good. And as the encourage- ^ 
merit it has heretofore received, though saificient 
t() induce it to continue in its course witS renewed 
vigor, is yet too limited to enable it to carry out its 
plans of usefulness to a saiisfactorv extent._ 
'I'hereforo 
Resolved, That for the purpose of directing the 
attention of the inhabitants of the city and the 
objects of the society, and enlisting them more 
generally and eftectually in its behalf, that a com¬ 
mittee of one or more competent persons be ap¬ 
pointed to call upon such of the citizens as are not 
at present members, but who from their position 
and character ought to be, and solicit their co-op- 
eration, in order that the society may increase the 
number aud attractiveness of its exhibitions and 
111 various other ways be enabled to prosecute with 
vigor and efficiency the objects at which it aims. 
Mr. J. W. Seward was thereupon duly appoint¬ 
ed the committee to cany out the objects of the 
foregoing resolution. 
Upon the suggestion of the fruit committee, a 
resolution was adopted That an exhibition of win¬ 
ter and long-keeping fruits be held at the Roches- 
^r Seed Store, kept by Mr. J. P. Fogg, at No. 7 
Front street, on Saturday the 23d day of Feb. inst. 
Fruits designed for such exhibition may be left 
either at the place of exhibition, the offices of 
James H. Watts, Esq., the Genesee Farmer or 
Moore’s Rural New Yorker. 
An uncultivated mind, like neglected 
ground, Avill soon be OA^errun Avith Aveeds. 
i 
