onwstk il'fcriromi). 
CONDUCTED BY MARY A. E. WAGER. 
GREEN CORN. 
BY JULIA COLMAN. 
There is not a more wholesome “ vegeta¬ 
ble” brought to the table than green corn. 
Of course it is a grain, as everybody knows; 
hut while yet green it is more watery and 
less nourishing than the ripe grain, and is 
therefore more like a vegetable. If eaten 
moderately at first and without melted but¬ 
ter, pepper, &c., its tendency is not hurtful, 
even in cholera seasons. Its natural action 
is to keep the bowels in that healthfully 
open state which rather throws off than fos¬ 
ters any kind of disease. The “ well-known” 
ill results from eating succotash are generally 
due to the excessive quantity, the partaker 
forgetting that it is much more nutritious 
than ordinary vegetables, lays in more than 
the digestive organs can appropriate, and it 
is sent off with a rush, and if the stomach 
has not been accustomed to the free use of 
green food the action is still more violent. It 
is too often. also, not sufficiently masticated. 
These cautions being observed, I have seen 
green corn eaten fully twice a day for weeks 
together with good results. 
Very few eatables deteriorate so rapidly 
after being gathered. A half day makes a 
great difference in its sweetness. Most kinds 
of corn, when tender, arc very palatable, but 
the sweet corn is so much the best, and so 
easily raised, that all ought to have it. One 
can soon learn to distinguish it. Tim kernels 
arc more tender and milky, and sweet to the 
taste. Tt is undoubtedly best when simply 
boiled or steamed on the cob, from ten to 
twenty minutes, according to its age, and 
eaten without trimmings. A taste for it in 
this way is easily acquired. But as there 
arc many whose teeth will not take it from 
the cob, and others who fancy the manner 
indelicate, it is often shaved off first. The 
points to he observed in that case are to 
scrape the cob well, so ns to lose none of the 
sweetness, boil it in very little water, and 
not cook it too much—not so long as when 
on the cob. The difficulty in this stylo is 
that more seasoning is usually demanded to 
suit the taste, by as much at least as it has 
been diluted by the water. 
In succotash it is usually cooked longer, to 
make it more homogeneous, say from twenty 
to thirty minutes. Tin. beans require a still 
longer lime, according to their ago. 
With most pooplo these preparations limit 
the use of green corn ; hut many other sim¬ 
ple and excellent dishes can he made with 
it. One of the best of these, from its re¬ 
semblance, might he called green corn cus¬ 
tard Iluslc and carefully silk the ears and 
grate off the corn. The latter is most readi¬ 
ly done by rubbing the grater on the corn, 
and then scraping the cobs with a knife 
thoroughly. Or the same may lie split 
lengthwise and then scraped down. To one 
teacup of this grated corn, add one cup of 
water and.one cup of very ripe peaches, 
mashed, or ripe tomatoes put through a 
colander, or of grated apples, or of whortle¬ 
berries. 
Plums, blackberries and grapes may also 
ho used, but sour fruits <>f any kind arc not 
so good, and should be used in smaller 
quantities or tempered, if you like, with 
sweet or sub-acid apple, sugar, one large 
spoonful and over, according to the acidity 
of the fruit. If the corn is very young add 
a spoonful of com starch; hut as it ap¬ 
proaches maturity this may be dispensed 
with, and at last the proportion of corn de¬ 
creased. The top may he ornamented with 
pieces of the fruit fancifully cut and arranged. 
Bake from twenty to thirty minutes and 
serve warm or cold. Grated green corn is also 
a very acceptable thickening for stewed to¬ 
matoes—about one-half teacup or more to 
a quart of the fruit, cooked slowly ten 
minutes, 
A nice tomato custard is made by putting 
very ripe tomatoes through a colander and 
mixing one-half pint or more if not very 
mature to one quart of tomatoes; sugar to the 
taste, say three spoonfuls, and hake an hum¬ 
or more in a slow oven. Borne even like one 
part sliced and sweetened raw tomatoes and 
two parts stewed green corn mixed together 
just as the latter is taken from the lire. 
For green-corn griddle cakes, take one 
teacup grated green corn, and two of water, 
or one and a half cups of each, and about 
two and a half cups good wheat meal, ac¬ 
cording to the degree of consistency you 
wish, stirring slowly with one hand and sift¬ 
ing in the meal with the other. Add half a 
teaspoonful of salt if desired, though this will 
make them harder. Bake on a slightly oiled 
griddle, or, better still, on soapstone. When 
brown, pile them up, cover close, and keep 
warm, letting them stand ten minutes before 
serving. 
The same mixture, with a half cup more 
of flour, makes excellent biscuit, if baked in 
about three and a half inch patty pans, on 
the top first, in a quick oven. Take a larger 
proportion — say two cups coni and one of 
water, with a half cup of sugar, and bake in 
the same way, and you have green-corn cake. 
Another dish, tender enough to he called 
fritters, may he made with equal parts of 
green corn and wheat meal, and water enough 
(if needed) to make them the consistency of 
rather thick griddle cakes, and bake and 
trim like griddle cakes, for a breakfast dish, 
or eat with meats at dinner. 
Very few things, when cooked, spoil so 
soon as green corn, lienee most of the dried 
green com is more or less sour. The quick¬ 
est drying is the best; and to he sure that it 
is properly done, do it yourselves. Pick it 
early in the morning, boil it at once, shave 
and scrape it off the cob, and spread it on 
boards in the Hot sun, covering with glazed 
sashes slightly raised — the hot-bed sash if 
you have one. 
When perfectly dry scald in a moderate 
oven with a paper over it, or in jars set. into 
boiling water, to make sure that no worms 
will trouble it. Put into perfectly tight 
paper hags, tie closely and put. away in a dry 
room. When wanted for use look over but 
do not wash, put on the stove with four or 
five times its measure of water, and let it. 
soak three or four hours, steeping fifteen or 
tweuty minutes at, the last. 
It is also very good and prepared with 
much less trouble if grown till nearly ripe, 
then traced or braided up by its husks, and 
dried in the open air. When wanted, shell 
it off, and with a little longer soaking cook 
as above. 
-- 
CONTRIBUTED RECIPES. 
Elderberry Wine. — I send a recipe for 
Elderberry Wine which has been used for 
years with success. Pour four quarts of 
water on eight quarts of berries. Let it 
stand twelve hours, stirring occasionally. 
Then strain off the berries. Add three 
pounds of sugar to four quarts of juice; 
flavor to taste with cloves and cinnamon. 
Boil this a low minutes. Let it stand till 
cold before putting away. Be careful not 
to cork it down tight until it has done fer¬ 
menting, and I think you will he sure of 
some good wine.— l. g. 
A ktkk removing the berries from the stem, 
jam them, and strain through a coarse linen 
towel; then, to four quarts of the clear 
juice, add five pounds of sugar and five 
quarts of water. If put in jugs, leave the 
corks loose, so as to let it, ferment,. After it 
settles rack off, and when it has age enough 
it will be fit for use.— Mrs. John S. Now' 
LANDS, Scio, Mich. 
Gunning Tofnatoes .—Avoid having them 
too ripe; pare and slice about a quarter of 
au inch thick ; set them on the stove in an 
earthen crock, add a very little water. As 
soon as they come to a boil, take, them up 
with a spoon, one slice at a time, tints keep¬ 
ing your slices whole and leaving the juice 
to boil until your can is filled with tomatoes; 
then turn in your boiling juice and seal up. 
If you are fond of “ tomatoes and vinegar,” 
when you lake lip your tomatoes in the win¬ 
ter, turn on a little vinegar, sprinkle on a 
trifle of sugar, salt and pepper, and if you 
don’t have as fresh-sliced tomatoes as you 
have in August, you liavn’t canned them as 
I do.—C harity. 
Wueldng Fluid. —In the RiTRAL, Sept. 
11th, are directions for a “Good Washing 
Fluid.” Experience enables me to indorse 
that recipe and improve it, too. Instead of 
sal soda use soda ash, which is more effective 
with the lime, and leaves clothes whiter 
than sal soda. Some druggists keep soda 
ash; and all would, ami there would he a 
great demand for it, if it was generally 
known how beneficial it is in saving female 
labor in washing.— Experience. 
•- +++ - 
Pickling Blackberries.— Four pounds berries, 
one pound sugar, and halt pint vinegar, if not 
too strong; yon can spice or not, just as you 
please.—T. A. r. 
To seven pounds of fruit add three pounds of 
sugar and one pint of vinegar; boil until the 
berries are tender, then skim out and simmer 
the sirup n few moments. They are very good. 
—J. W. A., Eanl Dorset, Vt. 
- 444 -- 
To Keep Worms from Pork—E. G. S., Clyde, 
N. Y., writes: -“ Spread a cloth over the barrel, 
cover with a tight titling board to exclude tiles, 
and you will have no trouble-with worms." 
Smoke the barrel, wash clean, salt t lie meat and 
keep it well covered with brine, and there will 
be no trouble witli worms.—A Farmer Sub¬ 
scriber. 
-»»» 
Knitting Machines.— E, G. Doud asks for ex¬ 
perience with a certain knitting machine, as¬ 
serting that he bought one for his wife winch 
does not work well. He should communicate 
at once with the manufacturers of that machine 
and get detailed instructions as to its manage¬ 
ment. 
-4-44- 
Moths in Clothing.—T. U. It, asks some of our 
readers to tell how to got rid of this great 
plague. “We have scalded the floors with red 
pepper, sprinkled them with tobacco, but it did 
no good; they rolled themselves up in the to¬ 
bacco apparently quite comfortable.” 
-44-4-- 
Tomatoes for Vinegar.— a Reader asks “if 
tomatoes have ever been used to make vinegar; 
if so, to what extent and with what success.” 
We have no knowledge of their having been so 
used. 
Atbaricultnrf. 
_o 
OSAGE HEDGES. 
Instructions in Hedge Growing. 
BV W. II. MANN. 
It is a well known fact that a large 
majority of those who have, purchased hedge 
plants have failed in growing live fences. 
Some have failed from ignorance—not having 
been furnished with proper instructions— 
others have failed from mere negligence—not 
having carried out the instructions furnished. 
It is the object of this article to supply t he 
wants of the former, and to induce the. latter 
to make a proper use of the means in tlieir 
possession. It would be superfluous, at this 
late date, to discuss the necessity and impor¬ 
tance of live fencing in the West; all admit 
that it is the onl y practical mode of enclosing 
our extensive prairies. 
Fanners, who are such practically, and 
who live on their limns, can grow their own 
hedge much cheaper than hedge companies, 
who have to travel from farm to farm. But, 
if .you prefer to have your hedge grown by 
others, he very careful with whom you con¬ 
tract, us some of those self-styled hedge 
companies have no. practical knowledge of 
hedge growing, neither are they responsible, 
tut many who have been ” taken in’’can 
testify. A perfect stand the first season is 
the important, point; this obtained, you will 
have hut few difficulties to contend with, 
unless you live among gophers. 
Keeping Plnut* Over Winter. 
Select a dry and rolling piece of ground. 
Open a trench, spado-deep, and Inn or twelve 
feet long. Put in a layer of plants, two or 
three incites thick, and at an angle of about 
fifty degrees. Cover by taking a spade of 
dirt, from the front, at the same time opening 
a trench for the next layer, and pressing the 
dirt firmly upon each layer with your foot. 
Repeal the operation until all the plants are 
trenched in. When this is done, dig a trench 
around the bed, about three feet from it, 
throwing the dirt on the bed, covering one 
foot above the top of the plants, and extond 
ing two feet beyond them. Let it remain till 
the ground has frozen from four to six Inches 
deop, and then cover two feet with straw, 
and weigh it down with frozen crusts of earth 
sufficient to hold it, to its place. Should you 
use fresh manure from the stable, instead of 
straw, it will not require to be so thick—the 
object being to keep tl:A plants as near i.he 
freezing point a- po- bile,’without letting 
them freeze. Be sure that the covering ex¬ 
tends at least two feet beyond the border of 
the plants. Plants may he kept in a cellar, 
packed down in moist, but not wet, dirt or 
sand. 
When plants arc received in the spring, 
they should he immediately trenched out, 
just as you trench in the fall, omitting, how¬ 
ever, the additional covering. 
Preparation of tlio Ground. 
The hedge-row should he plowed out the 
fall before the hedge is to he set., and finished 
with a deep“ dead-furrow” on the line where 
the plants arc to he set. In the spring, be¬ 
fore setting, “ back-farrow,” slightly ridging 
the ground where the plants are to stand, and 
pass ihe harrow over it two or three times. 
On wet or sprmily ground do not open a 
furrow on the line in the fall plowing, but 
“hack-furrow” each time the ground is 
plowed, thereby ridging Up the bed where 
the plants arc to stand. Plants set on low, 
wet ground, arc liable to he thrown out by 
the first winter frost. 
Handling iiml Assorting IMniits. 
Ah soon as the cold weather is over, re¬ 
move the straw from the beds. When the 
frost is out of the ground, and before the buds 
begin to swell, the dirt should ho thrown oil', 
and the plants taken out and carefully as¬ 
sorted into two or three classes according to 
size—all doubtful plants being thrown to one 
side. As they are assorted they should he 
trenched in, each lot by itself, leaving two or 
three inches of the tops exposed to the sun, 
in which condition they may remain till they 
are wanted for planting. Should the plants 
at any time become partially dried, they can 
he revived by soaking in water or being 
burled so that each plant shall come in con¬ 
tact with the moist earth. 
Time of Planting. 
The best time to set the hedge is when the 
buds have started; though, if the season, is 
favorable, it will do as late as the 1 f*I h or 20th 
of June. The buds may be kept back for late 
planting by leaving the winter covering on 
the beds until near the time the plants are 
wanted for the hedge-row. Hedges set early 
can be re-set the same season, by reserving a 
few of the heat plants until a seasonable time 
in June, when those that have failed to grow 
can he replaced by such as you know to be 
good. 
Number of Plants Per Itod. 
Though a good hedge may be grown by 
using any number of plants from sixteen to 
fifty per rod, a long series of experiments in 
hedging, in which the plants have been set 
fl'om four to sixteen inches apart, have con¬ 
vinced me that about eight inches apart, or 
twenty-five plants to the rod, is the desired 
distance at which to set. them in order to 
secure the most reliable fence. Prof. J. B. 
Turner recommends from twelve to sixteen 
thousand plants per mile. 
TrniiHidunting. 
An even, perfect stand, and uniformity of 
growth, iu a beautiful straight line, are the 
things most essential to success. When the 
plants are taken to the field, they should be 
distributed first along the line about one 
hundred in a place, and heeled in until 
wanted, and never left exposed to the sun or 
frost. Procure a strong cord from ten to 
fifteen rods long, marked plainly with red 
yarn, eight inches, or the distance you want 
your plants apart. There are two methods 
of setting. One is to set with the hedge- 
spade, (the blade of which is longer and 
narrower than the common spade,) which 
you thrust iu to its Kill length, slanting. You 
then raise the handle slightly, letting a hoy 
push the plant down at least, three inches 
deeper than it stood in the nursery, tramping 
the dirt firmly to the plant with your foot. 
If the ground is wet, omit the tramping, as it 
will cause the ground to hake. 
The other method of setting is that known 
as “setting in the furrow.” In either mode 
the line should bo carefully staked,hut. twice 
the number of stakes are required in the hit¬ 
ler. In opening the furrow, use a good strong 
team and good plow in the hands of an ex¬ 
perienced plowman. Aliy slight crook may 
be straightened with tlm spade. Alter the 
furrow is opened, and line stretched, take a 
bundle of assorted plants, and, placing them 
against the “land” side, fill iu a little dirt 
with a Ime, pressing it to the roots, and, when 
the plants arc all in, (ill up the furrow with 
a plow; but be very careful not to disturb 
the plants with the single-tree, nor allow the 
horse to misplace them with his feet. 
The roots of a sound, healthy plant, when 
cut., present a. bright., white appearance; 
those of a yellow, dingy cast, bet ween the 
bark and wood, should he rejected as doubt¬ 
ful. A good, heavy coat of mulching, ap¬ 
plied immediately after the plants are set, 
will he of great, advantage in keeping hack 
the weeds, preventing injury by drouth, and 
furnishing protection to the hedge for the 
first winter. 
Kc-sctting. 
If you fail in getting a perfect stand the 
first season, procure enough extra strong 
plants the second season, and fill up all gaps 
as soon as the buds begin to swell. Re¬ 
setting after the second season is of little use. 
Cultivation. 
If well mulched, the hedge will require hut 
little further attention the first year, other¬ 
wise it should be kept clean and free from all 
weeds and grans, and covered up with a fur¬ 
row from each side before t he ground freezes 
—a two horse plow being used. In the spring, 
uncover and cultivate as yon would a rowpf 
com, which cultivation should he repeated 
every season until the hedge is five cr six 
years old. Manure should he used in all 
places in the hedge-row, where the soil is too 
tliiu to give a good yield of corn under good 
treatment. 
Training ilia Hedge. 
It has been demonstrated beyond a doubt 
that the clipping and shortening in process 
from its infancy, (that was so universally 
recommended a few years ago,) is not. the 
proper way to treat a hedge. Most hedges 
so treated have the appearance, when not in 
foliage, of standing on stilts, and make hut 
poor barriers against hogs or sheep. Many 
farmers seem quite indifferent on this point, 
however, as hogs are not allowed the liberty 
of the streets; yet, would there not lie much 
grain saved alter the wheat or corn is harvest¬ 
ed, by pasturing the stubble or stalk field 
with hogs? Hog-proof fences arc necessary 
to keep hogs in if not out. All the trimming 
that is required while the hedge is young, is 
an occasional clipping of the overgrown 
shoots, which should he done late in June, in 
order to check them, so as to obtain uniform¬ 
ity of growth. 
Plashing. 
This should not ho done until the hedge is 
Jive or six years old, when it will he from ten 
to twelve feet high, and the plants from one 
and a half to two inches in diameter at the 
base. A firm, solid foundation must he had 
if you expect, a substant ial lasting fence; and 
if plashed while Hie plants are little more 
than switches, tilts will not be had. Before 
plashing, which maybe done in mild weather 
in winter or early spring—before the sap 
starts—trim the sides of the hedge with a 
hedge-slasher or corn-knife, to two feet in 
width. With a light, sharp hatchet, cut the 
plant about half oil' at the collar, or at the 
yellow bark. Be careful to cut low. Begin 
at. one end, pressing hack the plants as you 
cut them, leaving about every fifth or sixth 
plant. Cut it off three or four feet, high; 
weave others down in them, pressing down 
so t hat they will not rise up. Be careful not 
to hack or cut the plants any deeper than 
necessary to prevent them from rising up. 
When through, gather and burn all brush, 
unless it is needed to patch up old fences, for 
which it answers an excellent purpose. 
Quintal 3fatrs. 
THE NEW JERSEY STATE FAIR. 
Tuts Fair was advertised for 81st to 84th, In¬ 
clusive, but, in consequence ol' i tic J2M proving 
rntny.it was continued until the night, ol' l lio 
85th. The first day being also lowory and threat¬ 
ening rain, the arrivals came fn but slowly, and 
tlio attendance was very fight. On Thursday 
the sun came out brightly, and the rush com¬ 
menced. The trials of speed, as usual, drew a 
greater share of attention than any other fea¬ 
ture. 
Iu the Block department, there was littio to re- 
porl . A few tine Devons, some dozen or twenty 
fair to good Alduruoys, and perhaps ns many 
more grades and other breeds, til) up that class. 
One exhibitor showed four pairs of working 
oxen, perfectly matched—so much so, that it 
was hard to tell ” I.'other from which." Less 
than a dozen pens of sheep and swino of me¬ 
dium qualify, and thirty-throe coops of poultry 
of only fair merit, and this department is com¬ 
pleted. 
Of horses there was a good display of trotting 
Stock; hut In thorough-bred* the show was very 
meager not, at all up to what we hoped to see 
in “Jersey." 
In the mechanical department tlio show was 
fine. A vertical engine, of Wright & Smith’s 
manufacture, drove the usual collection of 
planes, lathes, blowers, pumps, portable grist¬ 
mills, m., &c. 
In agricultural implements ihe display was 
also good, Messrs. 1*. G. I! wr .X Co., of Newark, 
having the finest and largest assortment. Among 
the articles of noticeable merit was a new lawn 
mower, the “ Philadelphia,” I he most simple and 
best working machine we have ever seen, arid 
also very low-priced. 
A good assortment of Jersey Marls was on tlio 
ground—a feature of interest to tlio farmers. 
The Homo or Domestic Department was speci¬ 
ally noticeable. Tlio specimens of ladles' handi¬ 
work wen* beautiful, and Now Jersey may well 
bo proud of her accomplished daughters. Sew¬ 
ing .Machines, Cabinet Work, Photography, Arc., 
&c., wore well represented. Butin the Vegeta¬ 
ble arid Fruit department New Jersey excels. 
Never have we seen a finer display, at any show 
it has boon our prlv tlcgo to attend. The tables 
were covered with the best of every variety. 
Itelslg & Ifexamer, Westchester Co., N. V., 
showed one hundred and ten r mined varieties of 
potatoes. Mr. J. S. Whitlock, representing Mon- 
month Co., N. J., (the articles being owned by 
some dozen or more farmers,) hint sevonty bas¬ 
kets of Potatoes, all tlifl'oront varieties, and all 
of wonderful size and quality. Ono basket of 
Hod Pouch Dlows, containing thirty tubers, 
weighed thirty-three pounds. Some monstrous 
Watermelons and Immense Boston Marrow 
Squashes from Hu, same parties, showed that in 
this department Monmouth county is bound to 
take the lead. Vegetables of all kinds were in 
profusion, and when nil nro first-class, it is use¬ 
less to particularize. 
There wore sixty entries of single, plates of ap¬ 
ples, all choice. Six exhibitors had collections 
of t welve to twenty-live plates each, and some 
dozen or more of five to ten plates ouch. Mon¬ 
mouth county bud forty plates, all different va¬ 
rieties; Vineland forty plates. Of pears there 
were forty-live entries of single plates. Mr. J. 
A. Bail merrier of Newark had twenty-three va¬ 
rieties. W. It. Goldsmith, Jno. Crane, Jos. Brill 
P. T. Quin. Michael .McDonough and James Bu¬ 
chanan were the principal exhibitors, showing 
collections varying from tea to sixty plates. 
Mr. Whitlock of Matawan, Monmouth Co., N. 
J., showed t he Walter grape. One branch about 
two feet, long, cut from a vine eighteen months 
old, had on if nineteen bunches. Mr. Seth Hoy¬ 
den had some very line samples of grape wine of 
his own.manufacture. The Urbana Wine Com¬ 
pany had their usual tine display of native wines. 
Fn cereals there were twenty-live entries of 
Wheat, Oats and Ityo. A very fine bag of White 
Rye was shown, which is represented to make a 
very superior flour. 
A very choice lot of Canned Fruits, Bread, 
Cake, and oi lier domestic or culinary m l ides re- 
aoivod their full share of attention. 
Taken altogether Ihe fair was n. success, and 
well repaid a visit. One sad accident occurred 
on Thursday. Mr. W. H. Sparks of Lyons Farms, 
near Newark, entered a pen In which was an 
Ayrshire bill), owned by himself, to feed Inin. 
The bull t urned on him, tossed him, and then 
kneeling on 1dm gored him terribly. Ho was 
rescued, but in a dying state. 
- 4 - 4-0 - 
PUTNAM COUNTY, N. Y., FAIR. 
Tub people of Putnam county devote their 
land and labor principally to pasturing cows 
and raising milk for the New York market. Its 
farmers are star farmers, and form //«■ inillty way 
in the astronomy of our gotstro nominal necessi¬ 
ties. On Friday, the tilth of September, they 
closed a IhrOc days’ Fair, which was well at¬ 
tended. Owing to the absence of Intoxicating 
liquors, the rowdy element (If there bo such an 
element there) was not. developed, and tlio best 
of order prevailed. The show of horses and 
cattle was not remarkable for its extent, tint it 
was choice iu quality. Mr. Drew, the son of 
one of our rail mad kings, and a model farmer, 
had on exhibition several head of cattle, which 
attracted grind attent ion. Their symmetry and 
beauty were the therao of general discussion 
amt praise- The display of vegetables, fruits, 
and flowers showed plainly t hat the soil of Put¬ 
nam county Is suited to Other uses than that of 
raising thu line sweet grasses to which it is 
mainly devoted. Mr. Daniel Drew Chamberlain, 
the President of the Society, had a long table 
covered with flowers and a ease of American 
birds, the latter preserved in handsome stylo. 
This gentleman’s wife, a young housekeeper of 
rare attainments and superior culture, bore 
away the premium for making the bast, bread, 
and a peculiar kind of cake -t think the ladies 
call it marble cake. AVhon ladies of great 
wealth and refinement do not deem it beneath 
their dignity to know how to make good broad, 
we may congratulate ourselves on the fact that, 
a better era is dawning upon us. The annual 
address was delivered bj George W. Bungay, 
and Dodworth's Ruud furnished rlic music. 
Putnam eoiinlv is noticeable for the variety 
and picturesque beauty of its scenery, tlio lino 
farms, the rural palaces the railroad uccorumn- 
datious, and the wealth, intelligence, and high 
character and culture of its citizens. In this 
county Mr. Thomas Drew has boon lavish in ids 
expenditures in erecting churches aud school s 
G. W. U. 
