very large, weighing from three and a half 
to four ounces, and are greatly prized in 
England for culinary purposes. If farmers 
in this country would breed them with any 
kind of care, they would fiud them to 
prove profitable stock to have on the farm. 
Like other fowls, there are several colors 
of the Roufin ducks, the color most sought 
for being the dark or slate-colored variety. 
It. is believed that this kind, under ordi¬ 
nary circumstances, is the most profitable, 
both for the farmer and amateur. The 
plumage is of a brilliant color and great 
richness, and when the beauty of the bird 
and its great weight are combined, it makes 
it more of an object for the fancier to breed 
them than it would were the bird an ordi¬ 
nary or common looking fowl—for beauty 
and utility should be the great aim of all 
breeders in this, as it is in the old, country. 
The Rouen stands at the head of the list 
of ducks in England. Hewitt, the great 
English breeder, says that a pure-bred Rouen 
is the most prolific, the most profit,-producing 
of the duck tribe. We saw, a few years 
since, some beautiful specimens of this bird 
in Oneida county. They were nearly as 
large as our common gray geese, and were 
bred to weigh as high as thirty-four pounds 
the pair. Young drakes have weighed at 
eight or ten weeks old from ten to twelve 
pounds the pair. 
It may be imagined, from their large size, 
that they must consume or need much more 
food than our smaller variety of ducks; next 
to pigs, our common ducks are great eaters 
and devour almost everything that comes in 
their way, but this is not the ca3g with the 
Rouens, for they arc remarkable easy keep¬ 
ers, and require much less food than the 
common duck. 
Another thing in favor of the Rouen is, 
that, tliey are perfectly hardy, and are not 
disposed to roam from the immediate vicinity 
of their pens. They are a kind of logy bird, 
and seem to care less for water exercise than 
other breeds. 
They commence laying when quite young. 
A friend of ours says he has had those hatch¬ 
ed in March commence laying in the latter 
part of August or fore part of September of 
the same year. Old birds have been known 
to lay profusely during mid-winter. 
The color of t he Rouen drake is described 
as follows:—Bill inclined to green, the nail 
and around the nostrils being black; head 
and neck, as far as the white collar, which 
should be very distinct, brilliant iridescent 
green; throat and breast claret-brown; back, 
scapulars and tldghs gray, with minute wavy 
dark tines at right angles to the shaft of the 
feather; tail brown, with Lite outer edge of 
the feathers white, forming a broad margin 
of that color, the three center feathers being 
curled; primaries brown; secondaries with 
a bar of bright steel-blue forming the specu¬ 
lum, the band of black, the extremities being 
tipped with white ; lesser wing-coverts rich 
brown ; greater wing-coverts the same, with 
a narrow white margin; under part of the 
body gray, with the same wavy dotted lines 
as on the back; legs and feet orange. The 
plumage of the cluck is of a rich brown color, 
every feather being marked more or less wit h 
black; bill, legs and feet dusky; irides in 
both sexes are of a light-brown color. The 
body ol the ducklings, when first hutched, is 
of a yellowish-brown color, and remains so 
until they are in perfect feather. 
The Rouen is no wanderer, and in fact 
may truly be termed the “stay-at-home” 
breed. There Is but little difference in size 
between the drake and the duck, in fact it is 
said in many instances the latter will out¬ 
weigh the former. The Rouen, being a dull 
and lethargic breed, do not prove good moth¬ 
ers, therefore their eggs should be prated 
under a hen. 
The author of the American Poulterer’s 
Companion truly says, that when it is con¬ 
sidered how great a pecuniary, benefit to the 
general farmer maybe obtained by the keep¬ 
ing of a few ducks, it will bo readily ad¬ 
mitted that, to the humble cottager, the boon 
will be stall more highly valuable; as ducks 
speedily arrive at a condition for market, 
and when thus offered, generally command 
the quickest and most universal sale of any 
poultry; they are reared more readily, and 
will eat food of almost any kind. It should 
be borne in mind, however, that the quality 
of the flesh is highly dependent on the nature 
of their food; therefore care on this point is 
essential. If ducks are fed with any degree 
of regularity, and a little attention paid to 
them when young, they will remunerate the 
breeder as well as any poultry that can be 
brought before the public. 
Were we allowed the selection of a variety 
of ducks for the farmer or amateur, we would 
name the Rouens first, the Aylesbury second. 
We have seen some splendid Aylesbury 
ducks which were shown at t he State Poul¬ 
try Show by Mr. Gcoroe H. Warner, of 
which we may speak in a future number of 
the Rural, providing the foregoing is ac¬ 
ceptable. J. Brace. 
a journey by rail, I determined to try the exper¬ 
iment myself, and, accordingly, about the lfth 
of July lust, ordered, by express, from Geo. A. 
Deitz, Chain bersbut-g, Penn., one dozen Brahma 
Pootva Eggs. There was considerable delay in 
sending, and two of the eggs were broken in 
transportation. I placed the remaining ten 
under a common burn-yard fowl. The hen did 
not have a lair show, as the weather was exces¬ 
sively warm, and tho hennery crowded at night, 
when the broods of other fowls would nestle 
under her wings as she sac upon the nest, to her 
gruftt annoyance and Inconvenience. Neverthe¬ 
less, in about Uoenty days .five beautiful, spright¬ 
ly little chicks came forth, mnl have been the 
admiration and delight of the family ever since. 
The rest of the eggs were examined; one was 
cracked, one mtesfntl, and the rest rot ten. The 
two eggs broken in transportation seemed fresh, 
and were not at all addled. The chicks are now 
sixteen days old, and are hardy and sprightly. 
A. F. BxGukks, Lynchparg, l a., Aug., lstill. 
large casks and vats and covered with brine 
strong enough to bear an egg; which uses 
about one peck of salt to one thousand 
pickles. Coarse salt is used to make brine, 
Boose covers are fitted in the casks and vats 
which are weighted down so ns to keep all 
the pickles under the brine. The average 
price ot salted pickles last season was about 
three dollars and twenty-five cents per thou¬ 
sand. The cost of salt and labor at tho 
houses la about eighteen cents per thousand. 
They require watching; in case of leakage 
of tho brine the pickles would become solt 
and worthless. S. Barker. 
domestic ^ennomn 
CONDUCTED BY MARY A. E. WAGER 
TEE RECENT POULTRY SALE, 
FROM CORRESPONDENTS 
Almost every event teaches us some 
lesson, and the sale of imported poultry on 
the 18th inst., in New York City, is not an 
exception. From a cursory glance at the 
prices brought, one exclaims, “ What very 
low prices for imported stock!” True, the 
prices were low, ridiculously low, but there 
are a good many extenuating circumstances 
in reference t hereto. 
First, the fowls were in miserable order; 
they arrived by steamer less than a month 
since, and the consignees not being properly 
notified, the fowls laid on the wharf a week 
before they were called for. 
The ordinary time of transit occupied in a 
sea voyage is very detrimental, but when 
another week of neglect is added thereto, 
one can easily imagine the consequences. 
Added to this, the fowls were just moulting. 
This alone would very much detract from 
their apparent value, besides laying them 
open to disease. Quite a number of them 
were lost by sickness previous to the auction, 
and we noticed many more that were far 
from being in a healthy condition. The 
time of y r ear, our hottest season, was also 
against, them. 
Second. The time of the shipment was 
very ill-advised. Our breeding season is just 
over; nearly every fancier's yard is well 
stocked with both young and old fowls, and 
he has no place for new birds. Besides, very 
few wish to purchase now for next spring’s 
breeding. Had tho sale been in November 
or December next, or still better, in Febru¬ 
ary, double — yes, treble the prices would 
have been realized. 
Third. The fowls themselves were not at 
all creditable to the consignor. Out of one 
hundred and thirty-six coops, we doubt if 
over twenty would pass inspection ns first- 
class fowls. A very large number were really 
worthless as breeding stock, and a great, 
many coops had one good bird mated with 
one or two poor ones. We may be mistaken, 
but it looks very much as if the fowls had 
been got together from a hundred sources 
and shipped here for sale. They are certain¬ 
ly no credit to Mr. Cooper’s stock, and but 
very few of them, we opine, he would be will¬ 
ing to acknowledge as being bred by him. 
We will give a brief summary of the sale. 
The total number of coops, as above stated, 
was one hundred and thirty-six, comprising 
three hundred and sixty-eight fowls. The 
total amount of sales was §3,070, or about 
an average of $8.35 each. The highest price 
paid was for a trio of Partridge Cochins, 
bought by Mr. Leavitt of Flushing, L. I., 
for §80. The next highest was for a trio of 
Iloudiuis, bought by Mr. Chase of the 
American Agriculturist, for $5 5. Next was 
a trio of Dark Brahmas, bought by General 
IIarvey of Confederate fame, for §52. The 
highest price paid for Buff Cochins was 
$48, by Gen. L. Aspinwall. Gen. Asfin- 
wau. also purchased a trio of Gray Dork¬ 
ings for §38—the highest price paid for that 
variety. Gen. Harvey was also the pur¬ 
chaser of the highest priced Black Spanish, 
at § 20 . 
Mr. E. A. Lawrence of Flushing bought 
a fine pair of Toulouse geese for §20, really 
one of the best coops of birds sold. Mr. 
Gavit was the purchaser of a fine pair of 
Embden geese at §17.50. The freight and 
duties would have amounted to more than 
this if imported alone. 
Messrs. S. A. Hatch of St. Louis Mo.; 
Leavitt of Flushing, L. I.; Gavit of Ja¬ 
maica, L. I. ; Cnpt. Chas. Post of Long 
Island; Ritsumore of Mamaroneck, N. Y.; 
and Gen. Harvey, were about the heaviest 
purchasers. The lowest price, we believe, 
was for u pair of White Bantams—§3. A 
number were sold at from $0 to §10 per coop. 
The prices obtained at this sale are no 
criterion of the actual value of good fowls. 
Many of our most prominent breeders were 
absent from the sale, not desiring such fowls, 
in such condition, at (my price. Taken 
altogether, we very much doubt if the sale 
was satisfactory to either seller or purchaser. 
While many have made excellent bargains, a 
still larger number (though perhaps not 
knowing it) have made purchases that are 
really not worth the cost of getting home.—- h. 
PntthiGr up Mollies. 
As the time is at hand for putting up 
pickles, 1 will tell you how I prepare mine; 
perhaps there are some who may not know 
the way. Take one-half bushel of cucum¬ 
bers, more or less, ami put. them in a brine 
made in the proportion of two gallons of 
water to one and a half pounds of salt. Let 
them remain four days, then take them out 
and rinse well in clear water. Then have 
ready some good vinegar, made as follows; 
To one gallon of good sorghum sirup add 
three and a half gallons of soft water; it is 
best to have tin; vinegar well worked, but it. 
will do when first made, as it will sour after 
the pickles are put in. Add the vinegar to 
the pickles; put a weight on to keep them 
under, and a cloth, which must he wrung 
out as often as twice a week, and rinsed in 
clear water. More cucumbers and vinegar 
can bo added us occasion requires. Do not 
use a keg or barrel that has ever had any 
kind of meat salted in it. 
Sauce fur Meat, 
Here is a way to make good sauce for 
meat in the winter:—Take five pounds of 
nice, white cabbage head, five pounds of 
green lmt fully grown tomatoes, three pounds 
of onions, one pound of fully grown but 
green peppers. Cut them all up fine, then 
add one ounce of black pepper, unground, 
one ounce of unground allspice, one ounce 
of cloves, one ounce of mint leaves, one and 
a half ounces or salt. Mix all well together; 
pack in a sweet, clean vessel; put on a 
weight, so the juice will come to the top; 
lie a cloth over it, and set it away in a dry, 
cool place. In two months it will be fit for 
use.— M, L. N., Provo, Utah, 1809. 
To Can Fruit. 
First cook the fruit till It. gets thoroughly 
scalded through; rinse your can in clear 
cold water and set It on a cloth folded in six 
or eight thicknesses, wet In cold water; dip 
your fruit Into the can and seal immediately. 
This I have tried several years and have 
never broken nor lost a can thus far.—N. E. 
B., Oakjkld, N. Y. 
To Make Succotash.—Tuko tho husks aud silk 
from a dozen ears of sweet corn, and with a 
sharp knife cut the kernels from tho cob.surnpo 
gently what remains on the cob with the knife 
blade; airing a quart or more or green beans, 
and Out them In Inch lengthsor shorter; wash 
them and put them to the corn; put them, with 
Urn coin, in a stew-pan, add half a pint of boil¬ 
ing milk or water, —milk Is the best; cover it 
close, And let them boil ratbor jjontly l’or three* 
quarters or an hour; then add a teacup of butter, 
a toaspoonful of salt, ami a saltepoonful of pep¬ 
per; etir them well together; cover it for ten 
minutes; take tho beans and corn luto a dish 
wttli more or less of the liquid, as may be lilted, 
and serve hot- Lima beans and sweet corn make 
the finest. sucootash.—T. j. c. 
RECIPES FOR HOME TREATMENT, 
For Hydrophobia. —Take two teaspoon fills 
of fresh chloride of lime in powder. Mix 
with one-half pint of water. Keep the wound 
constantly bathed with it, and let it be fre¬ 
quently renewed. 
For Palpitation of the Heart. —Take a table¬ 
spoonful of common salt, dissolved in water. 
For the Pains of Cholera Morbus. — Use a 
decoction of the seeds of pig-weed, green or 
dry. 
For Bee Stings. —Apply a lump of wet sal- 
eratus. 
For Colds , Fevers and Inflammatory Dis¬ 
eases of ad Kinds. — To the best French 
brandy add common salt, and shake well 
together. The settling of the salt, will show 
that no more can be absorbed. When taken 
internally, add to one lablespoonful two of 
hot water. Drink hot. 
For Fils. — Salt, put in the mouth, will re¬ 
lieve the convulsive movements in fits. 
For Looseness of the Bowels. — Eat green 
strawberry leaves. Another recipe is to take 
a spoonful of rennet, prepared ns for cheese, 
and taken in a tumbler of milk three times a 
day. Another: — One spoonful each of cin¬ 
namon, rhubarb, catnip and soda. Drink 
one teaspoonful in a teacup of warm water. 
For Ague. —Put a teaspoon fid of grated 
wild turnip into two tablespoon uMs of bran¬ 
dy; sweeten and talco just re tho fit 
comes on. 
To Prevent Attacks from Mosquitoes , <&c .— 
Annoint the exposed skin with a mixture 
composed of four ounces glycerine, two and 
a half drachms oil of peppermint, four 
drachms of turpentine. 
For Piles. — Wash the parts frequently 
with a tea of white or black oak bark and 
alum. 
Wash for Sore Mouth or Throat .—Dissolve 
one-half teaspoonful saltpetre in one-half tea¬ 
cup warm water. Add a lump of alum the 
size of a small white beau. 
Cough Mixture. —One ounce licorice, one 
ounce gum Arabic, two ounces rock candy. 
Pulverize and dissolve in a cup of warm wa¬ 
ter. Cool, and add one ounce paregoric, and 
one-half ounce antimonial wine. 
For Rheumatism. —External application.— 
Equal parts spirits of turpentine, ammonia, 
oil of peppermint, and olive oil. 
A ntidote for Poison. —A large teaspoonful 
of made mustard, mixed in a tumbler of 
warm water. When poisoned by ivy, &c\, 
rub potato leaves In the hand to start the 
juice, and apply them to the aching part. 
For Burns or Frozen. Flesh , — Cover an 
Indian meal poultice with tea softened by 
hot water, and apply as hot as can be borne. 
Wash far Eruptions, Freckles, <£r. — Dis¬ 
solve one-lialf ounce borax in water, and 
add a little cologne. 
For Chilblains. —Mix aud apply one ounce 
camphorated spirits of wine, one-half ounce 
liquid subacetate of lead. 
Blackberry Sirup is excellent for the sum¬ 
mer complaint. l. 
Sweet Pickle*.—Correspondents of the Coun¬ 
try Gentleman furnish the following:—One gal¬ 
lon vinegar, two pounds brown sugar, one ounce 
cloves, whole. Rub the peaches with a woolen 
cloth; put, them into a Jar; scald (lie vinegar, 
sugar and cloves together, and pour it four limes 
boiling hot over the fruit, which must be ripe 
but not mellow. This will pickle any fruit de¬ 
sired, and has been well tested. 
Five rounds fruit, three pounds sugar, one 
pint vinegar; dissolve tho sugar in tho vinegar— 
if very strong, adulterate n little. Iloil well, add 
whole macG and cloves, drop in fruit and boU 
till done ; take out thu fruit and boil the sirup. 
Monster Mushroom*.—An Item for epicures 1 $ 
contained in (t letter from Cheyenne, Wyoming 
Territory:-“Mushrooms of gigantic size and 
extraordinary flavor, have been found growing 
by hundreds of thousands all around Cheyenne. 
The writer saw one yesterday that weighed one 
pound, was twenty-one Inches in clroumlVp. 
eiree and seven inches In diameter. The stem 
was two inches thick and llvo inches long. 
When prepared for cooking the rim w:us thirteen 
inches from one flin to Hie other and from one 
to two and a half inches thick. I ate some of 
tills monster fried In butter, and It was most 
delicious In flavor and tenderness.’’ 
Raked Tomatoes. — Wash five or six smooth 
tomatoes, cut n piece from (lie stem end, put a 
salt-spoonI'ul of salt, half as much pepper, and a 
bit of butter, the size of a nutmeg, In each j set 
them in a dish or pan, and hake in n moderate 
oven for nearly an hour. Take them out, and 
serve hot.—.j. n. 
CUCUMBERS. 
Raising and Salting Pickle* for Market. 
The business of growing cucumbers for 
pickling is carried on very extensively in 
Westchester county, and for a long time was 
the principal source of supply lor the Nmv 
York trade, and thence were distributed all 
over the world. But their cultivation of 
lale years 1 ms been more extended, and the 
Northern, Eastern and Western markets arc 
now mostly supplied by pickles grown in 
those sections. There is still a large busi¬ 
ness done in them in Westchester Co., N. 
Y., along the lines of the Harlem and Hud¬ 
son River Railroad. There are a large num¬ 
ber of factories used exclusively for the buy¬ 
ing and selling of them; then they are sold 
to the dealers in the cities in a salted state, 
who prepare them for shipping and family 
use. 
To grow pickles, a good piece of sod 
ground is turned over in the spring, as soon 
as the frost i 3 out of the ground, and left in 
this condition to rot the roots until the latter 
part of June, when it is cross-plowed and 
thoroughly harrowed. The plowing should 
be at least eight to ten inches deep; then 
furrow out from five to six feet each way, 
and put a large scoop full (at least half a 
bushel) of well rotted barn-yard manure in 
each hill Care should be taken to thor¬ 
oughly prepare the manure, which should be 
old and well rotted, and free from all heat, 
ns fresh manure would buru the plants. 
Cover the manure with about two inches of 
soil, and drop In six to eight seeds to each 
hill, scattering them; cover about one inch, 
and when grown to the rough leaf they 
should be thinned out to about three plants. 
Use the plow and hoe to keep perfectly clean 
and the soil loose. 
The seed used for pickles should be none 
but the variety called Late Cluster, as they 
make the very best pickles. They should be 
planted by the fourth of July to ensure a 
crop. The average picking is about one 
hundred thousand per acre; but with extra 
cultivation and favorable weather, they 
often reach one hundred and fifty thousand. 
Tliey should he pickled every other day, 
and the largest should not run less than six 
hundred to a- flour barrel, and from that 
down, so as not to take over twenty-five 
hundred in a barrel. Each barrel should be 
marked with the quantity In chalk, as the 
saltern take them at the count, reserving the 
privilege of counting if they choose. The 
price paid at the factories this season is one 
dollar and twenty-five cents per thousand, 
which is fifty cents leas than last year, owing 
to the large quantities left on hand from last 
season’s crop. Most of the suiters had from 
one million to three millions left on hand. 
At the salting houses they are dumped in 
A Nice Lemon Pic.— Take a common sized po¬ 
tato, pare, then grate; to It add one teacup sugar, 
two-thirds eup water. Grato tho yellow from 
the lemon; peel tho whit© olf and throw aside, 
as It make© the pie bitter. Cut the pulp of the 
lemon and add to the rest of the Ingredients. 
Bake with two crusts.—F an ml. 
Flea* In a Dwelling.—A Danbury, Conn., cor¬ 
respondent writes:—"! have got ficus in my 
dwelling-house and wood-house. I have burnt 
brimstone to the wood-houso and used flea 
powder; but I think they grow fat On It. Can 
you, or any of your subscribers, Inform me how 
to got rid of them? The houses tire both now.” 
Kelt led Onion*.—Peel tho onions, holl somo 
strong salt rwid water, and put ft over them; 
cover, and let them stand twenty-four hours; 
then take them up with a skimmer; make some 
vinegar boiling hot, put to it whole pepper and 
mustard seed, and pour it over the onions so us 
to cover them; wfc en oold, cover close.— t. j. 
To Paper Whitewashed Walls. — M. E. 3. — 
Wash your wall with vinegar and put on tha 
paper with raw paste—i. e., flour and cold water 
stirred together —and you will have no trouble, 
~M. E. L., West Brook, N. Y. 
Inquiry.—Can some one tell me if isinglass can 
be used, and in what proportion, in making jel» 
lies, and, if so, are jellies better with or without 
it? Some tell me they do not think it can. 
— M. L. N. 
Brpilcd Mushrooms.—Chooso the largest sort, 
lay them on a small gridiron over bright coals, 
the stalks upward. Broil quickly, and sew© 
with butter, pepper nnd salt over thorn.— 0. t. 
Elder Ointment.— 1 Take the Inside bark of sw©et 
elder, boil to a strong Infusion; strain it, then 
add equal parts of beeawux and mutton tallow; 
say to ono half pint of the liquid a piece of mut¬ 
ton tallow and beeswax each tho size of a hen’s 
egg; simmer until the water is out. If u softer 
ointment Is desired, usu fix^h butter instead of 
mutton tallow. Here you have a recipe for an 
Ointment hich ts Invaluable as a healing reme¬ 
dy for erysipelas sores, cuts, chilblains, and 
sores of all kinds, and especially excellent for 
burns. 
Musty Bottle*.—it la often the confined air, 
and not the bottle, that Is musty; because In 
washing, t he bottle being but partly filled with 
water, the air is but partly expelled. Alter 
washing the bottle, it should be tilled to over¬ 
flowing with cold water, and It will be found 
perfectly free from mustlness .—Ohio Farmer, 
Cure for Chilblains.—When the writer was a 
boy he was afflicted with chilblains. His foster 
mother prescribed a remedy, which the writer 
has never known to full of curing. Take ft stove 
shovel and heat it red hot and sear iho bluin. If 
tho chilblain is not very sore the sensation will 
be something like the prick of a pin; but if it is 
very sore the sensation will be something like 
the stab of a thorn. Tn el liter ease the pain will 
soon pass away. This tLiould be done before the 
akin is broken—hence this euro will not ben 
pleasant one for friend L. G. Tanner, so he may 
make it poultice of the Inside bark of a bass¬ 
wood sprout. Take the inside built from off the 
largo roots and stump of the shrub. But if the 
blalns show signs of proud flesh, then L. G. T. 
may use the mineral wash. Take one-quarter 
of a pound of white vitriol and one-quarter of 
an ounce of croous-martis. Put the minerals In 
a quart Jug filled with min water. Shako the 
Jug until the minerals are dissolved, aud the 
preparation Is ready tor use. Now take a piece 
of Uneu cloth doubled four-fold and saturate 
with the wash, aud apply it to the blaln every 
six hours until a healthy appearance is obtained. 
Then nature will heal tho blaiua. This wash is 
excellent for flesh wounds on horses.— Pioneer, 
Vergennes, Kent Co., Mich, 
ROUEN DUCKS: 
Characteristics of the Breed, tfcc. 
In response to a recent inquiry in the 
Rcrai. relative to ducks, we are lecl to say a 
few words about the Rouens, which are ex¬ 
tensively bred in France and England; but 
fis yet their qualities are not duly appreciated 
in this countiy. Tliey are originally from 
France, and take their name from tlie city 
(J Rouen, on the River Seine. This breed 
ot aquatic fowls is not only highly esteem- 
ed by breeders in the old country for their 
Urge size, but also by the epicurean for the 
deliciousness of their flesh — it being of the 
highest possible flavor. 
They are prolific layers; their eggs being 
Wlmt Makes a Good Cooltl—O oijJ Judgment 
In preparing, skill in working, and an abundance 
of tho heat material. Tho last requisite is tho 
mont important, for without it tiro rest go for 
nothing. Then the best often costs no mor© 
than the medium. 81mp]y by using the best ma¬ 
terial always, you can invariably excel your ac¬ 
quaintances in good cooking, who are careless 
in this respect. Ono little thing, costing not 
much yearly, exoi-tsngreat influence In cookery, 
nnd it is very important to have it good and 
pure. That isaalenttaa. Tnc Chemical Saleratua 
made by D. B. De Land & Qq., ts reliable, 
healthy and pure. 
Transportation of Eggs, Unce .More.— Having 
read with a great deal of interest the arguments 
in the Rural, both pro and con, in relation to 
the probability of eggs hatching that had stood 
