MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY JOURNAL 
347 
; 
; Tiie address before the Suffolk County 
i Agricultural Society at its recent anniver¬ 
sary, was delivered by Dr. F. Tuthill, wht 
represented one of the districts of that coun- 1 
ty in the Assembly oi this State last winter. 
It is an exceedingly racy and interesting- 
production. We copy from it the following 
graphic and truthful picture of the estima¬ 
tion in which labor is held by many deni- 
I zens of the City: 
It cannot be denied that there are strong 
symptoms of the Anglo Saxon contempt for 
labor apparent in the denizens of our more 
pretending villages and cities. We allude to 
these weaknesses of our nature not as grum¬ 
blers, or as if we were not ourselves as much 
as others blamable, but as observers, bent in 
) our weak way to reform. There is no one 
thing more disheartening to an honest lover 
of republican simplicity, than to see the grow¬ 
ing fear among our countrymen of particu¬ 
lar kinds of labor. Why, the clerk in some 
store in some great metropolis, who receives 
? $150 a year for his services, which sum is 
barely sufficient to pay his board, leaving for 
a paternal remittance the bill for his spotless 
satin and finest of broadcloth, is mortified 
beyond measure if he is requested to carry 
a bundle through the streets. His father, 
who is worth his thousands, never thought 
of being ashamed to bend his back to lift the 
) heaviest stick of timber, or to carry his two 
bushel of wheat in open daylight: but the 
son, who is wotth no more than a pauper, 
would blush to be met with a carpet-bag in 
his hand in Broadway. 
The day has already come in our cities, 
that if a man, stout as Milo of old, has a load 
\ of wood at his door, and he really aches for 
the pleasure of handling it, yet must he 
/ hire an Irishman to pitch it into the cellar 
while he stands idly by, nor so much as 
touch a stick of it, on pain of losing caste. 
If a stout and vigorous citizen, whose mus¬ 
cles swell with an excess of strength, has a 
load of wood lyingon the sidewalk, he may as 
well hang himself at once as be fool enough 
to save a dollar, and saw it up himself; yet, 
' if Paddy has pitched it in, and the grate is 
down so that he shall not be seen, we are 
not sure but he may saw on till doomsday, 
and no one esteem him less a man and a 
gentleman. If he curry and tackle his own 
( horse, or lead him to the stable when he 
. has done with him, he is unpardonably 
vulgar. He would no sooner be caught 
carrying a trunk the length of a block, to 
an omnibus, than stealing a body from a 
grave-yard; yet he will boast among his 
friends of the enormous weight he carries 
in the Gymnasium, having paid a fee of 
' thirty dollars a year for the privilege. And 
) his friends applaud his gymnastic expendi¬ 
tures as wise and exceedingly judicious, 
“for, sure” they say “ how shall a man live 
wiLhout exercise?” In short, labor, which 
promotes the ends of economy, is an abom¬ 
inable thing; that which advertises their 
imbecility, is a source of pride. These soft- 
handed gentry may be our sons and broth- 
i ers; but we fancy they must at times feel 
' ashamed of our common father, the old 
Adam, who fanned it in Paradise. 
Had the “first man” any of their spirit, 
when he was set to “ dress the garden, and 
{ to keep it,” he would have, respectfully, de- 
) clined. Till the earth! not he. Adam 
was a gentleman and wore gloves, and did 
not care to soil his hands. He would look 
( up some Irishman, if possible, being dispo¬ 
sed to accommodate. But he till the ground ? 
\ By proxy, he might; but personally, nev- 
( er. He’d no objections to be a gentle¬ 
man farmer; indeed that would be rather 
pleasant, but, personally to till the ground! 
, to do his own plowing ! to hoe the garden 
' himself ! No, Eden might go to-witch¬ 
's grass, but he would never touch it ! For 
i was not he the father of all spruce clerks 
with scented handkerchiefs, of briefless lavv- 
• yers, uncalled physicians, and young clergy- 
i men too smart to settle. 
That there exist such prejudices, and that 
they are held by enough to make them the 
prevalent sentiment among large classes of 
men, no one will deny. But that they are 
i just, honorable or decent, no one will pre- 
>’ tend. Universal as is the sentiment, we 
> never have met its first defender. And 
) this fact does much toward establishing the 
inherent dignity of labor. Agricultural la¬ 
bor especially, has the sympathies of the 
universal conscience of mankind. 
Saving Manure. —Now is the favorable 
time to collect all the weeds that have es- 
caped the hoe. By placing them in heaps 
and sprinkling them whh lime, the 
seeds are destroyed, and valuable accumu- 
) lations may be made to the manure heap. 
\ All the potato and other vines, with all the 
\ rubbish that may be found along the fence 
> sides, in the garden, or that has been col- 
, lected about the buildings during the hurry 
of summer business, may also go to swell 
: the heap. The lime will hasten decompo- 
> sition, and will not be unfavorable to the 
’ plants, as there is little or no nitrogen in 
<j vegetable heaps to be set free by its action. 
— N. E. Farmer. 
Urine. —Save this valuable manure—in 
every hundred pounds there is 72 per cent, 
of nitrogen in its wet state, 23.11 when dry. 
THE STUMP APPLE. 
Mr. Editor: —As remarks sometimes 
appear in your columns in reference to the 
good and bad qualities of the different va¬ 
rieties of fruit which our climate affords, 
and in relation to the merits and demerits, 
the productiveness and unproductiveness, of 
apples, &c., I propose to say a word or two 
relative to the apple which bears the name 
that figures at the head of this article. 
The name of this fruit at once suggests 
the idea that the original sprout or seed¬ 
ling stalk, must have been found somewhere 
in the vicinity of a stump; and Col. Green, 
of Steuben Co., says that the tree was first 
found in Washington Co., this State, in the 
hollow of a stump—hence the name. The 
fruit grows very large, nearly round, though 
sometimes slightly conical, flesh sweet, 
highly flavored and luscious, and of a yel¬ 
lowish cast towards the surface; color, a 
brilliant and. beautiful red; texture not as 
firm as that of the Tallman Sweeting—a 
good keeper, a prolific bearer, and an ad¬ 
mirable baking apple. Without giving 
more credit to the apple than it actually 
deserves,I must unhesitating by confess that 
it surpasses any sweet apple, in flavor, size, 
&c., that I ever have had the fortune to 
examine. 
One great thing in favor of the Stump 
Apple is, that it does not deteriorate from 
one year to another, as many apples do, 
which are pronounced “super 6 X 06116111 ’’ 
when the grafts first begin to bear. It gets 
ripe in the beginning of October, and will 
keep if carefully laid away, until long in 
February. Were it possible to mail apples, 
a specimen of the Stump Apple would be 
sent you through the Post-office, but I be¬ 
lieve such kind of matter is considered un¬ 
mailable by the Department. 
W. Tappen. 
lialdwinsviile, N. Y., Oct., 1851. 
MANAGEMENT OF NURSERIES. 
Mr. Editor: —As the time is - at hand 
for sowing nurseries, I have a few sugges¬ 
tions to make, which, may possibly do some 
good —if so, my end will be fully answered. 
In planting a nursery the seeds of good 
bearers and such as attain a large growth 
of wood should be selected, for the reason 
that they will grow larger. 
I believe it is of as much importance to 
plant large apple seeds as any other seed; 
and if I were about to plant a nursery of, 
say one-fourth of an acre, I should choose 
to fence out, say a square acre. In the 
centre of this I would make my nursery, in 
a square, with rows. These rows I would 
number, and make a plan of them. Then, 
as soon as the trees are as large as a pipe- 
stem, they should be budded within four 
or five inches of the ground, beginning with 
Baldwins, as they stand highest—marking 
on my plan the number of rows of each 
sort, and their location. 
My reasons for fencing a large piece are 
several, viz.: 1. You may use a cultivator, 
and have a chance to turn, without injuring 
the trees. 2. You may cultivate the ground 
for hoed crops—have it plowed in the fall, 
and if all green substances are removed 
from the nursery and this outside piece, no 
mice will ever injure the trees. 3. The 
snow will not be liable to drift where the 
trees are, as the drifts will be about the 
fences. 4. You may have a good chance, 
if you wish to manure your trees, as you 
can go all around them with a cart; and 
the rows of corn or vegetables may be the 
same distance apart and in the same direc¬ 
tion of the rows of trees, and both be culti¬ 
vated at one operation. 
I should prefer to start my trees in a 
seed bed, and for this purpose I would 
make trenches] and place strips of board, 
six or eight inches wide, say four inches be¬ 
low the surface. On the centre of these I 
would place my seeds and cover them. If 
managed in this way they will nqt have 
what is called a parsnip root, and you may 
remove the earth on each side of the row, 
and then you may take your little trees up 
without the slightest injury.— Wm. Burns, 
in the Maine Farmer. 
Mulching—a new method. — I dislike 
straw for mulching, and would recommend 
a substitute. My method is the following: 
I make a square frame of boards by nail¬ 
ing together four strips four feet long and 
six inches wide at the corners. This 1 
place around the tree, and fill it to the 
top with leaves. A slight sprinkling of soil 
serves to keep the contents in statu quo, and 
the box has a neat appearance, especially 
where the trees are in frequented places. 
The boxes cost but a mere trifle, as any one 
who can use a handsaw and hammer can 
construct them, and besides, there is no in¬ 
convenience experienced from the scatter¬ 
ing and blowing about of straw.— Ger. Tel. 
VASE MODE OF TRAINING FRUIT TREES. 
In the gardens of the Luxemburg, at 
Paiis, all the quarters containing fruit trees 
are surrounded with borders, planted with 
cherry, plum, and apricot trees, as stand¬ 
ards; and some with excellent effect are 
trained in form of a vase or emjoblet, dwarf, 
or with a stem five feet or rather more in 
height. The head is formed hollow, in 
shape like a goblet, the shoots being annu¬ 
ally tit'd to hoops of wood, adapted to the 
circumference required to give the desired 
form. Two hoops are sufficient, the two- 
year old wood being tied to one; and the 
equi-distant regulation of the one-year old 
shoots is effected upon the other. As the 
vrse or goblet widens, of course hoops of 
greater circuit must be prepared, either of 
new materials or by introducing an addi¬ 
tional piece. In some instances, the hoops 
were formed of round [apparently a quar¬ 
ter of an inch] iron rods; but wood is pre¬ 
ferable to iron, for vegetation in contact 
with the latter is apt to be injuriously af¬ 
fected by the rapidity with which it heats 
and cools. ” Shoots are apt to spring up in 
the center of the goblet; but they must be 
plucked in summer; and so all other irreg¬ 
ularities of growth appear likewise to have 
been. 
The form is very ornamental; it can be 
produced at little expense; and the trees 
were well furnished with fruit buds. Sup¬ 
pose a tree to have six shoots, let them be 
tied at equal distances to a hoop placed 
horizontally, and then shortened a few inch¬ 
es above it, or so as to leave them a foot or 
more in length. From each of these, two 
shoots may be trained to the outside of a 
somewhat wider hoop in the following sea¬ 
son; and thus-by annually introducing 
hoops of a width proportionately corres¬ 
ponding with the respective diameters of 
the vase intended to be imitated, the desi¬ 
red form will ultimately be produced. The 
head of the trees will be completely bal¬ 
anced ; and the branches will be more near¬ 
ly equidistant than they could be by any 
other mode of training as a standard. I 
should prefer wooden hoops to iron ones. 
If weak, or if two or more pieces .must be 
employed for the hoop, its circular form 
must be preserved by two small rods se¬ 
cured diametrically across it.— B. Thomp¬ 
son, in Jour. Uor. Soc. 
COOKING THE APPLE. 
The apple is both nutritious and whole¬ 
some and deserving a more prominent place 
in the catalogue of table fruits than is gen¬ 
erally assigned to it. Sweet apples contain 
a large amount of saccharine matter and 
are probably more nutritious than .the sour 
varieties. The apple, however, like all oth¬ 
er fruits should never be eaten in an un¬ 
sound or unripe state, and the fairest and 
most perfect fruit should always, if possible, 
be selected for use. 
Apple Syrup. —Take a dozen fine semi¬ 
acid ripe apples, pare and cut them into 
thin slices, and put them into a stone bottle 
with a gill of water and one and a half 
pounds of powdered sugar. Cork the bot¬ 
tle and boil it gently (in a kettle of hot 
water is better) two hours, and then suffer 
it to cool. When nearly cold, flavor with 
orange-flower water, or lemon, or any other 
essence which may be desired, and pour it 
into ivide necked bottles for use. 
Apple Custard. —Take large and fair 
tart apples, core them, and fill the openings 
with sugar, and put them into a well tinned 
pan, scatter sugar on the whole and flavor 
with lemon peel orange, or cinnanmon.— 
Bake until soft, then put them in a dish, 
and pour over them a custard made of eggs 
an'd milk, in proportion of four of the for¬ 
mer to one quart of the latter. 
Apple Pottage.— Take ripe apples care¬ 
fully pared and cored, and put them in 
layers in a stone or earthen jar alternately 
with layers of sugar. If the apples are 
sweet, a little lemon or quince intermingled 
will give it a better flavor. Cover the 
whole with wheat paste or dough and place 
the jar in the oven for baking. Let it re¬ 
main all night and it will make a delicious 
dish for breakfast. — Farmer and Mechanic. 
To Keep Cider Sweet.— I have tried 
several ways of keeping cider, and have 
found the following to succeed:—I let my 
cider work until it has fermented a little, 
and then pour in a tea-cup full of mustard 
seed in each barrel. Please insert this for 
the benefit of those who love good sweet 
cider in the winter. l. r. w. 
Virginia Egg Bread.— Dissolve one ta¬ 
ble spoonful of butter in three and a half 
pints of milk; add one quart of Indian 
meal, half a pint of wheat flour, a little salt 
and two eggs well beaten; mix all well to¬ 
gether, and bake in a buttered tin. 
If one ounce of powdered gum trajacanth, 
in the white of six eggs, well beaten, is ap¬ 
plied to a window, it will prevent the rays 
of the sun from getting in. 
LA33R, IN CITIES. 
LIST OF PATENT CLAIMS 
NECESSITY OF VENTILATION. 
The temperature at which the living organiza- \ 
tion must be continually maintained, the physi¬ 
cal power which enables a man to execute the ) 
ISSUED FHOSI THE UNITED STATES PATENT OFFICE 
For the week ending Oct. 14, 1851. 
To J. M. Batchelder, of Cambridge, Mass., for 
improvement in insulators for telegraph wires. 
To Z. C. Robbins, of Washington, 1). C\, for 
improvement in insulators for telegraph wires. 
To Hiram Tucker, of Cambridge, Mass., for 
improvement in imitating marble. 
To Wm. 11. Brown, of Woicester, Mass., for 
improvement in siiower baths. 
To Geo. Hammer, of Philadelphia, Pa., for im¬ 
provements in machines for cutting corks. 
To John Nesmith, of Lowell, Mass., and Wes¬ 
ley Sawyer, of Dracut, Mass., for improvement 
pi machines for twisting fringes of shawls, &c. 
To Wm. Newlove, of Utica, N. Y., for improve, 
meat in grinding mills. 
To C. H. Beatty, of Wheeling, Va., for im¬ 
proved door locks. 
To Wm. Kenyon, of Steubenville, O., (assign- 
nor to J. P. Haigh, A. Ilartupee, and John Mor¬ 
row,) for improvement in machines for making 
nuts, washers, etc. 
To Robt. Levington, of Monroe, Mich., for im¬ 
provement in axle boxes, for railroad cars. 
To J. L. Parker, of Shirley Village, Mass., for 
improvement in water wheels. 
To Edmund Sheetz, of Campbell, Pa., for im¬ 
provement in overshot water wheels. 
To Thos. Slaight, of Newark, N. J., for im¬ 
proved padlock. 
To Elisha Vance, of Cincinnati, O., for im¬ 
provement in stoves. 
To'Chapman Warner, of Washington, D. C., 
for improvements in lamps for burning vapor of 
benzoil, etc. 
To Jonathan White, of Antrim, N. H. t for im¬ 
proved furnace employed in welding shanks to 
tools. 
To Gordin Williston, of Charlestown, Mass., for 
improvement in air-heating stoves. 
To J. G. Webb, of Williamsburgh.rN. Y., for 
improvement in solar lamps for burning lard or oils. 
To J. G. Webb, of Williamsburgh, N. Y., for 
improvement in argand gas burners. 
To John Yandell, of St. Louis, Mo., for im¬ 
provement in insulators for telegraphs. 
DESIGNS. 
To Lyman Cobb, of Akron, Ohio, for design for 
stoves. 
To C. J. Woolson, of Cleveland, Ohio, for de¬ 
sign for stoves. 
OIL VARNISHES. 
In these varnishes, as in spirit varnishes 
almost every operator has his own receipts. 
So that it is only the general outlines of 
their composition that can be given. 
Drying oil, or boiled oil, is one of the 
most common varnishes, and is used to mix 
with colors, partly as a vehicle, and partly 
to cause them to dry quickly. Linseed, or 
nut oil, is boiled with a very small propor¬ 
tion of dried white lead, litharge, saccharum 
saturni, or white vitirol, generally an ounce 
either of each article, or a proportionate 
quantity of several to the heat of oil. Some¬ 
times the oils are merely left to stand upon 
litharge for a long time. 
Oil varnishes for covering pictures are 
not much used, as they are not easily re¬ 
moved. They are mostly composed of gum 
mastic, various proportions of copal varnish, 
Canada balsam, and thinned with oil of 
turpentine. 
The varnish used for bright armor and 
weapons, by our ancestors, was 3 lbs. of 
brown rosin, 2 lbs. of turpentine, dissolved 
in 10 pints of boiled linseed oil. 
The engravers’ varnish for covering cop¬ 
per plates, and preventing the acid used in 
etching from corroding the places wished to 
be left blank, varies much in its composition. 
The hard varnish used with Callot’s aqua 
fortis is merely mastic dissolved by boiling 
in an equal weight of drying linseed oil.— 
Le Boffe’s soft varnish, which is that gene¬ 
rally used in England, is made by heating 
2 oz. of white wax, and adding to it, by de¬ 
grees, first, 1 oz. of mastic in fine powder, 
and then 1 oz. of asphaltum, keeping it on 
the fire until all is completely dissolved.— 
Mr. Lowry used 4 oz. of asphaltum, 2 oz. 
of Burgundy pitch, and 2 oz. of white wax, 
melted together. The varnish called the 
soft ground is prepared by adding some 
veal suet to the soft varnish already described. 
The French artists use gum benzoin in¬ 
stead of asphaltum, making their soft var¬ 
nish of eight.ounces of linseed oil, in which 
is dissolved one ounce of gum benzoin and 
wliitfe wax, and keep it on the fire till one- 
third is boiled away. For their hard var¬ 
nish they add more white wax, so as to en¬ 
able it to be made into a solid ball. 
The superior clearness of copal to either 
shell lack or amber, gives it an advantage in 
varnishes and iapan work; but the difficulty 
of dissolving it, either in oils or spirits, is 
very great.' By grinding it with camphor, 
or by first melting it and letting it drop into 
water, it becomes more soluble. 
The japaimers’ copal varnish is made by 
melting 4 lbs. of copal in a glass matrass, un¬ 
til the vapor condensed upon any cold sub¬ 
stance, drops quietly to the bottom; then 
adding first a pint of boiling linseed oil, and 
afterwards about its own weight of oil of 
turpentine .—Scientific American. 
decisions of his will, and the intellectual force 
by which he explores and controls the natural < 
world, are all dependent upon the chemical ac- j 
tion of oxygen, and in that exact proportion in ) 
which it is supplied by perfectly pure air. Of ( 
flic two conditions of animal life, the supply of ( 
nutriment, and of oxygen to decompose it, the ; 
latter is rendered in the plan of nature by far the ) 
most immediately and directly important. A ) 
person requires food but once in several hours, ) 
and may do without it for days, but if deprived ) 
of air for as many minutes he perishes. Accord- < 
ingly, while the supply of food is to be had only 
by forethought and with active industry, and ) 
fails if iliese fail, on the other hand the supply ) 
of air is as boundless and omnipresent as its con- ( 
nection with life is intimate and indissoluble. 
THE SUPPLY OF AIR. 
We dwell ;u the bottom of an immense ocean 
of air, which presses upon all sides of us with ) 
the weight of tons. It accompanies us into all : 
places; unless by special arrangements we con- < 
trive to bar it out. All that the infinitely wise \ 
Creator can do he has done to supply us with ) 
this first and highest of earthly necessities. The \ 
birds of the air, the beasts of the field, and even ‘ 
the savages of the forest in their open wigwams, , 
enjoy the blessing in all its beauty and fullness. ( 
Civilized man alone cuts himself off from the ; 
beneficent, all invigorating a' mosphere, by retir¬ 
ing into air-tight chambers and using the same < 
gases over and over again, as if they were a taxed ' 
commodity and he a miser. It is because the air . 
is so abundant and all pervading, and therefore 
costs no exertion to obtain it, and also because it ■ 
is an invisible and ethereal medium, and there¬ 
fore not fitted to strike the senses like most oth¬ 
er forms of matter, that its relations to animal / 
life have been so recently determined, and that 
so little attention is generally paid to a copious ) 
and healthful supply of it in the arrangement of < 
dwellings. 
EFFECTS OF BREATHING AIR ARTIFICIALLY COX- ( 
DENSED. 
The foregoing views of the connection estab- ( 
lished by the Creator between the atmosphere ) 
and animal life have been admirably illustrated ) 
and confirmed by experiments, in which the j 
amount of oxygon introduced into the lungs va- ' 
ried from the normal quantity. They deserve to , 
be attentively considered at this point of the 1 
subject. By means of a suitable apparatus, M. 
Junot subjected different persons to the effects of / 
a considerable variation of atmospheric pressure. 
“When a person is placed,” says lie, “ in con- ! 
densed air, he breathes with a new facility; he 
feels as if the capacity of his lungs was emarg- { 
ed; his respirations become deeper and less fre- ; 
querit; he experiences in the course of a short ( 
time an agreeable glow in the chest, as if the 
pulmonary cells were being dilated with an elas- < 
tic spirit, while the whole frame teceives at each 
inspiration fresh vital impulsion. The functions ; 
of the brain get excited, the imagination becomes } 
vivid, and the ideas flow with a delighted facili- < 
ty; digestion is rendered more active, as after } 
gentle exercise in the air, because the secretary ( 
organs participate immediately in the increased ( 
energy of the arterial system, and there is there- ) 
fore no thirst.” 
AX IXTERESTIXG EXPERIMENT. 
Similar effects have been produced in a novel 
way, and on a much more extended scale, upon 
workmen employed in a coal mine in France.— 
The seams of coal are situated under a stratum 
of quicksand, some twenty yards in thickness, 
\yhich lay below the bed of the river Loire, and 
was connected with its waters; they were there¬ 
fore inaccessible by all the ordinary modes of 
mining previously practised. So insurmounta¬ 
ble was this obstacle regarded, that the coal bed, 
although known for centuries, had remained un¬ 
touched. M. Triger, an able engineer, at length 
grappled with the difficulty by sinking a shaft 
enceased with sheet-iron cylinders or tubing ri¬ 
veted tightly together. The openings in the top 
to admit the miners were so contrived a3 to be 
closed perfectly air-tight, and into the cylinder 
air was driven, and sufficiently condensed by a 
steam-engine and forcing-pumps to repel the 
water and quicksand at the bottom, and thus 
permit the miners, who were immersed in the 
condensed air, the proceed with the excavation. 
The pressure employed was that of three atmos¬ 
pheres, that is, the air was made three times as 
dense as common air, “ it infused such energy 
into the miners that they could' easily execute 
double the work without fatigue that they could 
do in the open air. Upon many of them the first 
sensations were painful, especially upon the ears 
and eyes, but ere long they got quite reconciled 
to the bracing element. Old asthmatic men be¬ 
came here effective operatives. Deaf persons 
recovered their hearing, whilst others were sen¬ 
sible to the slightest whisper—an effect due to 
the stronger pulses of the dense air upon the 
membrane of the drum of the ear. Much an¬ 
noyance was at first experienced from the rapid 
combustion of the candles, but this was obviated 
by substiuting flax for cotton thread in the 
wick.” —(Supplement to Ure's Dictionary ) The 
same increase of muscular energy is experienced 
by those who descend to considerable depths in 
diving-bells. 
Imitation Marble. —The editor of the 
New Haven Courier says he was lately 
shown a piece of imitation marble, said to 
have been made by staining a common red 
stone with the colors and veins of the rich¬ 
est verde antique. The discoverer claims 
that he can make a perfect imitation of any 
kind of stone, either upon wood or any other 
material, and give it all the polish and per¬ 
fect appearance of the thing imitated. The 
deception is described as perfect.— Buffalo 
Com. Advertiser. 
Taste in Dress.— No one, I should 
hope, would be either so ill-bred or so un¬ 
feeling as to laugh at a young lady for ap¬ 
pearing, even at a State ball, in a plain 
muslin dress, had it cost only two-pence a 
yard, provided it were perfectly clean, un¬ 
tumbled, and well made: but, did this same 
young lady attempt to aggravate the origi¬ 
nal sin of the two-penny muslin with com¬ 
mon or dirty artificial flowers, or manacles 
of mock bracelets up to her elbows, then, 
indeed, she becomes as fair game as any 
that is to be met with from the first of 
August to the end of January inclusive. 
