producer said it would yield seventy-five busliolg 
to the aero! 
Butter nnd C’lieeso 
were not largely represented. Mr. Conger, ten 
miles from here, has a large dairy, and carries 
off l he palm for butter making in this part Of 
tho State. lie is a Toinpkiiisoouuty, York State 
man, which perhaps accounts for it. He does 
not think quite na good butter can bo mndo here 
as in tho East, on account.of tho dllTerettco in 
pasture lands. But it is good enough. 
ihittle. 
Mr. Wilson Of Jefferson county, entered a herd 
or thirteen thorough-bred Short-Horns. One 
heifer, a year old last May, weighing 1,200pounds, 
was a boauty. lie bad refused $1,000 for her. 
Mr. rnlowof Johnson, also entered a line herd, 
among which were four cows for which he lmd 
paid five hundred dollars each. Geo. W. Smith 
entered some Aldorneys, and I ho entire display 
of entile was most admirable, and especially so 
for being the results of such careful and thor¬ 
ough good breeding. Then there were horses, 
and mules, ntul sheep, nnd hogs, and poultry, all 
excellent of their kind, and a thousand other 
things worth writing about, had wo time or room. 
Mint wood. 
ready seasoned; and so they are, by Dame 
Nature, that most accomplished of all cooks. 
To stuff and bake, select them large, 
smooth and firm; cut a lid from 'be stein 
end, carefully scoop out the seeds and drain 
the emptied rinds. Put the seeds and juice 
in a porcelain-lined stew-pan, and stew 
twenty minutes; add an equal part — or 
enough to thicken it — of bread or cracker 
crumbs, or part boiled rice; chopped onion 
to the taste — say one onion to a dozen to¬ 
matoes— and two Or three sprigs of thyme. 
Mix well and slew Ion minutes longer; then 
fill the tomatoes and replace the lids or dust 
with bread crumbs, and bake one hour and 
a half as before. 
Another excellent side dish for the dinner- 
table is made by mixing evenly one part dry 
rice with three parts peeled and sliced to¬ 
matoes and one part water in a crockery 
pan or a porcclam-lined stew-pan; (toma¬ 
toes should never lie cooked in metal of any 
kind;) let them boil up briskly for fifteen 
minutes, and then set them where they will 
barely simmer for an hour. 
For a dessert dish take one part dry l ice 
and seven parts carefully sliced tomatoes; 
place the latter in an earthen pipkin or stone 
jar, in layers, sprinkling the rica evenly be¬ 
tween them, pour over tho juice and then 
cover closely and set in a modeiwte oven 
where it will simmer slowly for two or three 
hours. If properly done the rice will be so 
perfectly developed by the juice of the to¬ 
mato as to taste like a delicate jelly, it 
needs only the addition of a little sugar when 
putting together, to transform it into a de¬ 
licious pudding. In either ease, eat alone or 
wilii a dressing of cream-milk-sugar to the 
taste. 
For a bread pudding take one part bread, 
cut very thin, (wheat meal bread is the rich¬ 
est,) and four parts tomato, and proceed in 
the same mamiev. These dishes may be 
made with canned tomato, hilt not with so 
good effect, as the rice at least is likely to 
settle. With the bread it does better. 
An excellent pudding may be made with 
canned tomato by adding one spoonful of 
sago to one pint of tomato (or t wo spoon¬ 
fuls if the latter is very thin) and a slice of 
bread or a sliced wheat meal batter biscuit 
soaked in diluted lemon juice; with one 
large spoonful of sugar. Bake thirty or forty 
minutes, according to the heat of the oven. 
A delicate dish which resembles a custard 
is made with one cup grated green corn, one 
cup strained ripe tomatoes, one cup water 
and one large spoonful sugar. If tho com 
is veiy young, add a. spoonful of corn starch 
to thicken it. Bake twenty or thirty minutes 
In soups, tomatoes may he used as season¬ 
ing, or ns a. principal ingredient, with or 
without other vegetables, thickened with 
okra, rice, maccaroni, or pearl barley. 
In canning and drying and fig-making, to¬ 
matoes are not treated very differently from 
other fruits, nnd if ladies arc not already well 
posted in pickling and preserving them, they 
may save their time and digestive powers by 
putting them at once Into cans or jars. Some 
stew them whole, run them through coarse 
colanders to take out the skins, pour them 
hot, into hot jars, put on t lie lids and seal 
them with a plentiful supply of melted mut¬ 
ton tallow. In this case they must be ban¬ 
died carefully, and when opened, any tallow 
that has run through may be taken off. But 
if any happens to remain it will not injure 
the taste as when resin is mixed with it. 
Largo stone jars may be used for this pur¬ 
pose, and opened in cool weather, so that the 
contents will not spoil until used. 
omcstic 
roitomu 
wuissuuwn. .i. j. Molt, Washington, goose. E. 
Stlckney, Bentou, (lucks. U. Bennett, Paineg- 
ville. choice bight Bralunas, (first premium,) 
Cochins, I'hittagongs, Dominique and Dorkings. 
Of other good coops by various exhibitors no 
Information could be had. 
Imnlctitentft. 
Agricultural implements and labor savins 
machine# are always an attractive fenturo at a 
State Fair, and in this department few shows 
can equal the annual display In Ohio, the State 
being' noted for its largo number of extensive 
manufactories of implements. 
llea\KTB amt Mbuvra.— Wo note as of more than 
local interest, reapers and mowers as follows:— 
T*. '1'. Clark & Sou bod tho well known and pop¬ 
ular Clipper, both as a mower and a combined 
machine. K. <’. Goff. Cleveland, Wood's self- 
ralclng reapers and t hree styles of mowers. Tho 
reaper Is a gold medal machine and popular. 
D. M. Osborne & Uo., Auburn, N. Y., Kirby's 
combined machine and solf-jwkor, deservedly 
popular as tho best single wheel machine, (j. B. 
& C. Smith, Wooster, Ohio. Dodges’ Patent 
Reaper and Mower with Hulf-rakors, a new and 
popular reaper. Cline, SobOrling & Co., Doyles- 
town, Excelsior Reaper and Mower. Whitelay, 
Fussier * Kelley, Springfield, Ohio, the well 
known Champion Mower and Heaper. E. Ball 
.x Co., Canton, Ohio, several varieties Buckeye 
Mower and Reaper, mid a now machine called 
the World. 
Sml Dri/fs occupy a large and Important field. 
Prominent among tho long line me t he Buckeye 
and Buckeye Improved by Thomas & Musi, 
Springfield, O.; McShcrry’a Drill, by Dayton 
brill Works; Hoover’s Improved Drill, 15 . F. 
Gmmp & Co., Dayton, O; Improved Dayton 
Drill, Ball, Stanley & Co., Dayton, O.; Victor 
Gram Drill, Blymyor, Day & Co., Mansfield O.; 
CONDUCT!.!) BY MARY A. E. WAGER. 
KANSAS STATE FAIR, 
IjAWRKnob, Kansas, Sept. 12. 
With perfect weather-such as only Kansas 
and Italy claim justly ^-crowds of well dressed 
and good naturod people.and wonderful articlos 
on exhibition; with the kindest and most cour¬ 
teous gentlemen in charge of each department, 
the fifth annual Fait* of this brave now State be¬ 
gan and ended with marked success. Everybody 
will be glad of this, for has not tworybody a 
heart-string tied to somebody in Kansas? And 
who has not sympathized with this “blooding” 
child of the Union, leeched by border rnIlians, 
butchered by Q Control I, drouthcd.and drenched, 
and devoured by grasshoppers, and which still 
lives, holds a fair, and astonishes everybody, es¬ 
pecially in i lie production of fruit, vegetables 
and grains ? 
Tho fair buildings wore temporary sheds, rude, 
but adapted to their purpose; the grounds were 
ample and well arranged, while Mm surrounding 
grounds furnished shade trees for the comfort 
of those who came to remain during the Fair, 
and preferred “camping out." 
The Fruit Department. 
The finest exhibition of apples, consisting of 
forty-two varieties, was made by Lucinda Lorn*, 
of Leavenworth. She does her own pruning, 
and a I lends personally to tho welfaro of her 
fruit trees. It was a pleasure to see a woman so 
sensibly and intelllgenflyonthusiaslieover fruit 
eultuvo. For the benefit of Kansans, she names 
the following winter varieties us doing remark¬ 
ably well, viz:— Wine Sap, Pryor’s Rod, White 
Winter Poannriin, Roman Stem, Rhode Island 
Greening, Roxbmy Russet and Tallin an Sweet, 
all uf which bear very full every year. Of au¬ 
tumn varieties she red na mends Bailey’s Sweet, 
Fulton (very large,) Black Glllillower, Malden’s 
Rlush, Autumn Swum*, (best eating apple,) Early 
Pennock, (good for conking and bears well,) and 
Cooper’s Early While. Of summer apples she 
names the. Hocking and Summer Pearmain. The 
Vandcvero is a very line winter apple, bill does 
not bear well until ten or twelve years old. Tho 
Holland Pippin, Folia water, Fall Strawberry 
and Lady Apple, arc all beautiful and full bear¬ 
ers. Loar’s Delaware seedling, on which she had 
taken the premium twice, keeps until apples 
come again. One of her apples weighed thirteen 
and a half ounces, and measured in clroumfor- 
cnce fourteen and a half inches. Of plums slio 
exhibited (ho Lombard, a lino, largo fruit, and 
of pears the Louisa Bonne do Jersey, Bartlett, 
White Doyenne and Hello Lucrative. She has 
over three hundred varieties of fruitgrowing, 
and is cultivating a wild strawberry which prom¬ 
ises something very lino. 
Mr. Kinner of Leaven Worth laid sixty-four 
varieties of apples on exhibition, twelve of 
pears, cloven ol’ poaches, two or crub-apples, 
ami the Lombard plum, which bore the placard 
of “ Bleeding Kansas,” the tree having bled only 
seven bushels of “such yy'* V this yt;.ir. lie ex¬ 
hibited some pcarB^-thc tlPurro do Oapiumonl, 
which were the product of a tree of only this 
war's growth I Tlio number of pears borne were 
forty-one, and they were ol' the size of the com¬ 
mon sugar pear. One feature Is noticeable in 
Kansas fruits—tho snmo varieties grown East 
are scarcely recognizable here—so much im¬ 
proved 1 Many of the finest fruits exhibited 
were seedlings, and some seedling pouches wero 
enormous in size, measuring from ten to t welve 
inches in circumference, beautiful in color and 
growing In dumps on the branches. 
H. Lovejoy of Baldwin City exhibited 
twenty varieties or seedling poaches. A cluster 
of full grown apples, twenty-eight in number, 
on a twig eleven inches lung, was contributed by 
Jefferson county. Mr. Lovejoy also contributed 
a branch throe-fourths of an Inch in diameter, 
which matured fifty apples on thirty Inches of 
length of brunch, of the Rawle's Jcnuotto 
variety. A mong the apples shown by Savage J. 
Kano was a pippin fifteen Inches in circumfer¬ 
ence. 
Trees have to be cared for here as elsewhere, 
and Mrs. Lour Says only the knife will save trees 
from the borers. In I he spring, early in April 
or May, she scrapes the bodies of her apple trees 
as high up 08 the first limbs, (cuts out. t he center 
or main branch of ihe t rue at two years old,) and 
washes the bodies wilb a wash mndo of unslaked 
lime, soft-soap, lard and soft water, 
Mr. Walling of Lawrence exhibited Draeut, 
Amber and Concord grapes, lie has three acres 
of Concord vines, three years old, which yield 
five tons of grapes, at ten cents per pound. The 
grapes are in the most perfoct and luxuriant 
bunches, and fairly crowded on the vines. 
Drainage is believed to be a sure preventive 
against rotor other defect, in grape culture here. 
One might write indefinitely of the fruit raised 
iu Kansas. In a word, for size, quality, variety 
and yield, we think Kansas may challenge tho 
world. 
Vegetables. 
Sweeter vegetables the sun never shone on 
than grow here, and tho size of “some few" on 
exhibition may boot Interest. From Ellsworth, 
"The Great American Desert," came water¬ 
melons two feet and two inches long; squashes 
over six feet in length and weighing over two 
hundred pounds, going on to astonish the Chica¬ 
goans; from Saline county, cabbages weighing 
from twenty-eight to thirtypounds; beetslroru 
twenty-live to thirty Inches in circumference, 
and sweet potatoes as largo os ono hag room for. 
As for potatoes, some Vandoveer seedlings were 
superb. Fourteen pounds of Early Rose planted 
produced L’J'IO pounds, and that in the town of 
Lawrence. One eye produced four pounds and 
fourteen ounces of potato; eighty pounds were 
raised from one-lutir pound of seed! Ono hill 
of Georgia potatoes numbered eleven, and 
would average twelve inches in circumference, 
and yiold four hundred bushels to the acre. 
Grains. 
The finest white wheat came from Oskaloosa, 
Jefferson county, und was very fine. In oats the 
“ Surprise" takes the lead, and woighB forty-five 
pounds a bushel. Four varieties of corn wero 
entered ; forty ears weigh fifty pounds. A quan¬ 
tity of Bod corn from Saline county was very 
tine for uncultivated corn, measuring twelve 
inches in length of ears, aud counting 1,600 ker¬ 
nels to the ear. Some corn stal ks were standing 
around, only sixteen feet high, being twelve feet 
to the first ears, three full ears to the stalk; va¬ 
riety, Yellow Dent. The hard Eastern kind uf 
corn is not liked here. Some heads of English 
Millet were twelve inches in length, and their 
A CHAPTER ON TOMATOES, 
Tiie tomato was truly a God-sentl to ns 
all. Its beautiful appearance secured for 
it cultivation and admiration and the name 
of Love Apple long before its dietetic value 
was suspected. This appearance is now 
underrated, because it lias been popularly 
classed among the " vegetables." But bot¬ 
any and the dictionary call it a fruit. Its 
internal structure is almost precisely nnal- 
agous to that of the. gooseberry, and it is in 
fact a big berry. Its color being so much 
brighter than that of most of our fruits, it 
adds greatly to variety and beauty in making 
up a fruit dish for the tabic. Indeed, it is 
by no means to be despised when eaten there 
from llic hand like other fruits, especially if 
it has been raised on a sandy soil, ripened in 
hot, dry weather, and so fully matured that 
it will peel readily. Many have learned to 
eat it. in this way who never relished it as 
commonly cooked, like a vegetable, with 
pepper and salt and butter. In fact it has 
always been a, mystery to me why the unac¬ 
customed taste should be expected to relish 
that class of condiments in stowed tomatoes 
any more than in stewed apples, or in any 
other kind of fruit. Children who cat it 
raw as a fruit have no difficulty in being 
very fond of it. But this curious popular 
mistake lias greatly multiplied the variety 
of dishes from the tomato, and to those we 
will now turn our attention. 
It is well known that scalding will loosen 
the skin so that it can be readily peeled ; and 
this method is commonly used in cutting up 
tomatoes raw for the table. But it certainly 
injures their freshness and delicacy of flavor. 
They should be ripe enough to peel without 
scalding; if not it is better to pare them. If 
this hikes too much time, or in ease of a 
large family, serve them whole, and let each 
one dress them for himself. But. you will 
need to furnish cither dessert plates to re¬ 
ceive the skins, or a clean table-cloth at the 
next meal. One of the most agreeable trim¬ 
mings for raw cut tomatoes is sugar and 
cream, and if eaten immediately this dish is 
not unwholesome. Sugar alone, or sugar 
and vinegar are much used. H' any object 
to the latter item lemon juice is a very 
agrocable substitute. One-third mashed cur¬ 
rants, and two-thirds tomatoes, with sugar 
to tlie taste, make a charming dish. In this 
ease the greatest drawback is that the toma¬ 
toes, being almost necessarily either imported 
or forced, arc not in their best condition. By 
the way, good, sound tomatoes are usually 
far richer than those expensive exotics first 
found in our markets. 
A little chopped onion, say about one to 
half a dozen large tomatoes, is often relished 
by those who have been in the habit of eat¬ 
ing salt on sliced tomatoes. This should 
stand si few minutes before being served. A 
very delicious dish is made of one-third 
sliced mellow peaches and two-thirds toma¬ 
toes, with sugar to the taste, standing an hour 
before serving. And last hut not least, many 
who are willing to school taste to health 
learn to relish them very much without con¬ 
diments. If tiny are left in good condition 
stew them at once and set them on the cook¬ 
ing table. They can be used in many ways. 
Stewed tomatoes are very frequently eaten 
without seasoning, which is not surprising if 
we consider that they arc themselves much 
used as a condiment. Cooking slowly an 
hour or an horn* and a half makes them 
richer. For variety they may be thickened 
with wheat meal or oat meal, say a large 
tablespoon f«l to a quart of the stewed 
fruit, or crackers, or bread crumbs, each 
cooked in ten minutes, and seasoned with 
chopped onions to the beste, cooked more 
or less as you prefer the flavor mild or 
sharp, or with sugar and a very little cinna¬ 
mon. They are also very good stewed with 
one-third pie plant or green grapes. In 
these cases a little oat meal thickening as 
above will greatly decrease the demand for 
sugar. Equal parts sliced onions and to¬ 
matoes, the latter green or ripe, cooked 
slowly together for an hour and a half, make 
a dish very generally acceptable, even to 
those not usually fond of onions. 
Green or half ripe tomatoes fried, or rather 
browned, make a nice relish for breakfast, 
but they require care and patience. Wipe 
the fruit clean, cut in slices one-fourth of an 
inch thick, dip in corn meal and brown on a 
griddle until tender, say ten or fifteen min¬ 
utes. 
) Baking is one of the choicest methods of 
) preparing this excellent fruit. Choose those 
) nearly of a size, wipe and place them on a 
1 pie-dish and bake them, on the top first, an 
y nour or more, in an oven hot enough to 
j drown but not to scorch them. Then set 
> ^ them on the bottom of the oven and simmer 
| the juice thick. All who taste them will 
Z suppose, unless you tell them, they are ah 
0HI0 STATE FAIR. 
The Twentieth Exhibition of the Ohio State 
Board of Agriculture, was held at the city of 
Toledo, September lit —1“ The grounds wero 
ample, comprising a fine grove -. umn the city, 
and conveniently near tho railroad depots and 
business portion of tho town, the same as ooou- 
pied in 1808, tho Society, wisely, as it appears, 
holding' fair two successive years on tho same 
ground, thus insuring moropormanont and com¬ 
modious structures with diminished expenditure 
on tin* purl of I ho city furnishing tho same. The 
nttemlnuco was unusually large, as over 18,000 
I iekels were sold, and the gross receipts were 
nearly $28,000. It should bo understood that no 
charge is made for entries, and only an admis¬ 
sion too of twenty-five cents collected at tho 
gate- An example which it Is believed other 
Societies, and particularly that of New York, 
could wisely imitate. 
Tho show, ns a whole, was riot only creditable 
to the Stale, but received material aid from 
Michigan. Tho different departments wore well 
maintained, the rivalry animated aud cordial; 
each vicing with the other to render tho occa¬ 
sion one of combined usefulness and pleasure, 
with no disorders or disturbances to mar t he 
harmony of the whole. Wo are under obliga¬ 
tions to President. Fullerton and other mem¬ 
bers of the Hoard, as well as Secretary J. II. 
K lip part and 1 ho proprietors of Daily Commer¬ 
cial and Blade, l’or many attentions and courte¬ 
sies long to ho remembered. 
Horses. 
Horses wore exhibited in limited numbers, not 
at all in keeping with the numbers raised tor 
market aud home use in Ohio. Few matched 
teams wore shown, and only a small number of 
single horses, though those entered wore by no 
means inferior. Of “ Foreheron," tho French 
Dilligeuco Stock, or Normans, several superior 
stallions wore present,—“ Phil. Sheridan,’’ by I). 
McMillan, Xenia; “ Duke of Normandy," by 15. 
F. aud H. Luin, Fremont; “John Sheridan "and 
"Coburg," by P. Bland, Milford Center; and 
“ Young Napoleon,” by II, J. Miller, Port Clin¬ 
ton. Mr. Bland had also a tine young marc of 
thesame breed. A. JI. Thompson, Irwin Station, 
exhibited Imported “Clydesdale," and also 
“ Bottcl," an Imported thorough-bred running 
stallion. The infusion ol' the Norinan and 
Clydesdale blood into I he usually brod stock of 
Ohio must effect a change for the better. 
“Tngheonie," thorough-bred stallion by J. H. 
G. Mead, Blissfiold, Mioh.; atul “ Canadian Chief," 
by W. Uuwsoii, Larabertsvllle, Out., highly com¬ 
mended. Our limit will not. allow un enumera¬ 
tion of the roadsters, horses for general work, 
&e., very many of which were very fine animals 
aud creditable to tho exhibitors, 
Cnitlc. 
Of stock the show of animals was very fine. 
The prominent herds were those of A. 0. Shrop¬ 
shire, Leesburg, Ky.; J. II. Piclceroll, Harris- 
town, Ill.; R. P. Boody, Morenci, Mich.; and 1). 
McMillan, Xenia, O., nil Durhams. J. Stafford, 
New Carlisle; R. G. Dun, London ; John Martin, 
Union Village, und D. Scissor, Loudon, each ex¬ 
hibited fine stock in this class. 
Devons were shown by J. W. Ross, Perrysburg, 
O.; also very fine herd by J- J. Schenok, East 
Sycamore. J, J. Scharff,Osborn, O.; W. B. Per¬ 
kins, I bin bat'8 Corners, O.; uml J. Gilbert, 
Lynuetowu, O., had each superior auimals in 
this oiuss, among whom the premiums were 
awarded, Mr. Ross, a member of the Board, not 
appearing among the competitors. 
One bull and a cow, by E. Parsons, Pittsfield, 
O., comprised the entire show of Hevefords; 
and ono solitary Alderney bull, by G. S. Fish, 
Monroeville, O. Except Short-Horns, in point 
of numbers, variety aud excellence, the show in 
Ohio fell far short of the New England Society 
at Portland, Me. 
Sheep. 
Sheep, though not remarkable for numbers, 
wore of good quality. Merinos were shown by 
J. N. Wright, Johnstown, O.; It. C. Thompson, 
Sylvuuia, O.; C. Russ, Springfield, Mioh., and L. 
I. Thompson, Hillsdale, Midi. The nnimnls In 
this class would have been eminently orthodox 
in I he best Sheep Society in the Greou Mountain 
State. 
Exhibitors of Leicosters wore:—3. Lannton 
and Thos. Aston, Elyria, O.; Thus. Scott, Dalton, 
O.; W. B. Itobblns, Brighton, Mass.; M. W. An¬ 
drews, Birmingham, O.; and O. A. Peck, Ypsi- 
Porlor goods. St. Joseph's Manufacturing Co., 
Misbawaukie, Ind., fine show of good plows. 
Doty iz Co-. Springfield, Plows and Scrapers. 
Carriage plow, II. Mi liners, Milan. 
Thrashers. -McDonald & Co., Wooster, O.; 
Wheeler, Mclliek .V Co., Albany, N. V.; Blymyer, 
Day & Co., Mansfield; J. C. Birdsall & Sons, 
South Rend, lull,, Clovor Thrasher und Huller; 
M. H. Mansfield, Ashland, o„ Clover Thrasher 
and Huller; Blymyer, Day & Co., Buckeye 
Thrasher and Cleaner. 
I)IIsee) In neons Jlnchinery. 
Corwin's Potato Harvester, J. W. Corwin, Leb¬ 
anon, promises well; the Patrick’s Stock Pump, 
by which cattle pump the water necessary for 
themselves, J. Farley & Co., Rochester, N. Y.; 
Hay Raker and Louder, George L. Holmes, Cort¬ 
land, N. V.; Ingenious Clothes Dryer, John Dan¬ 
ner, Canton; Burns’Corn Planter, Elyria; Self- 
adjusting Knife Grinder for Reapers, Coventry, 
Boynton & Co., Auburn, N. Y.; Buekey’a Brick 
Machine, A. J. Sprague & Co., Toledo ; Improved 
Boiler for Heating arid Cooking Food, Perrin & 
Vance, Wilmington, O.; Anderson’s Universal 
Steamer for cooking feed and other purposes, 
Loomis, Potter & Co.. Kankakee, IIL; Prindlo's 
Ag’l Furnace and Boiler, for cooking food, and 
other purposes, a really valuable article, D. 
Prindle, East Bethany, N. Y.; Plumb’s Portable 
Evaporator, Plumb & Pursoll, Paulding, O.; 
Cook’s Evaporator, Blymyer, Day & Co.; Sugar 
Boiler, J. A. BowIiib, Fremont, O. 
Victor Cane Mill, Blyrnyer, Norton & Co.; Sorgo 
Mill, T. Whelploy, Monroe, Mich.; Quaker City 
Tile Mill, does excellent work, manufactured by 
the Quaker City Machine Works, Richmond, 
Iml.; Karin Steam Engine, A. Guar, Richmoud, 
lnd.; Cahoon’s Broadcast Seed Sower, If. Philips, 
Toledo, L. Dillon, Llgonier, Ind.; Eureka Fan 
Mill, New York Separator and linggor, Bennett 
& Cartwright, Norwalk, Ohio; Mattock’s Seed 
Sower, J. VV. French, Wooster, 0. 
Ditching Machines were exhibited as follows: 
The Moon 6c Doan machine, by American Drain¬ 
ing Co., Wilmington,O., and II. Carter’s Ditcher, 
by Rennie &, w hReside, Toronto, Ont. Doth had 
the appewanee of being well built, and are war¬ 
ranted to work well. Hand Garden Plows at¬ 
tracted much attention. Ono was exhibited by 
D, Rettirow, Westvllle, O., and another from 
Rochester, N. Y. The hull containing Grain and 
Vegetables did much credit to the Buckeye 
State. The different grains and seeds woz*e of 
excellent, quality, though the distinguishing fea¬ 
ture was the potato show.' Superior samples of 
all tho popular varieties were presented, con¬ 
spicuous among them being the Early Rose, pro¬ 
nounced here at the West a favorite sort. 
Dairy aud Domestic. 
Dairy products were not over plenty. Choose 
was exhibited by L. H- Fowler, Fowler’s Mills; 
S. E. & N. H. Carter, Pulnesvlllo, atld A. D. Hall, 
Chardon, O. Butter, by G. W. Gere, Whitford, 
Mich.; V. W. Mackey, I.ambortsvillo, Mioh.; A. 
D. Hall, Chardon; N. A. Whitney, Toledo, C)., 
and A. J. Kenney, Erie, Mich. In neither choeso 
nor butter was the exhibit what it should have 
been for the credit of the State of Ohio. The 
Domestic, Stove, Manufacturers’ and Ornamen¬ 
tal departments were well filled with excellent 
products creditable to all. Tho number of Car¬ 
riages from Ohio uud Miehigau was uuusually 
large. 
Fine Arts, Sculpture, Painting, &c., wero well 
displayed In the beautiful Floral Hall, and we re¬ 
gret our inability to note and mention in detail 
many meritorious uud interesting features of 
this attractive department. The whole was a 
most fluttering success. 
Fruit Department* 
An entire building, well arranged, was devoted 
CONTRIBUTED RECIPES. 
Canning Cucumbers. —For two quarts of 
cucumbers, take one tablespoonful of salt, 
and boiling water enough to cover them; let 
them stand til 1 cold, repeat two or three times; 
then pack closely in fruit cans, fill with 
vinegar and such pepper and spices as suit 
the taste; put the cans in a kettle of cold 
water, with something under to prevent 
breaking, ami boil fifteen or twenty minutes. 
Seal as other fruits. The cucumbers can be 
packed closer if quite warm. Use glass 
covered cans if possible, as the vinegar cor¬ 
rodes tin. I have coated tin covers with 
beeswax, by dipping in melted wax, or melt¬ 
ing a piece in the cover and letting it cool. 
A little practice will soon show how much 
is necessary. Enough to form a good coat 
on the part that comes in contact with the 
fruit.—L. A C\, BaldwinsvUle , jV. Y 
Pickling Green Tomatoes. —Pick your to¬ 
matoes as they turn to a light green (avoid 
picking them too green); make a sirup by 
taking one and a-half teacupfuis of .sugar, 
one heaping teaspoonful of ground cloves 
and one of cinnamon to a quart of good 
cider vinegar; tic your spices in a thin cloth, 
boil and skim your sirup, turn on your to¬ 
matoes, which are sliced one quarter of an 
inch thick; lc*t them scald, not boil; turn 
into your jar and tie up tight, and you will 
have pickles “ perfectly delicious.”—0. 
--- 
Nice Cup Lake. -One cup of butter, two of su¬ 
gar, one cup sour milk, teaspoonful of Chemical 
Saleratm, a gill of brandy, some nutmeg and es¬ 
sence of lemon. Make into a stiff batter. Bake 
an inch thick, in a brisk oven, 
