tionrfstk texcrnonm. 
PROFESSOR PIERRE BLOT: 
His Method with Vesrctnbles, Egtrs and 
Preserves—How He Looked—How He 
Talked—Whnl He Snid. 
Tills “ Practical Scientific Lecturer” on 
Cookery has been giving a few lectures in 
Cooper Institute on this topic. From fifty 
to one hundred people attended, about one- 
third of whom were men, who seemed to be 
most interested in the Professor’s remarks. 
Some of t he women present appeared keenly 
appreciative, while not a few of them 
“snickered and giggled” in unadulterated 
style. To see n man cooking, evidently was 
too much for their visibles. 
The small rostrum in the room was the 
scene of action. At one side stood a uaph¬ 
tha stove, which was lo furnish the caloric 
for the cooking. Tallies were ranged in 
front, containing six or eight varieties of 
knives, spoons, crockery, cans, etc. Back 
of the tables were skillets, copper slew 
pans, and other implements and materials 
for use. 
At precisely eight o’clock Prof. Bi.ot 
mounted the rostrum, with his assistant. 
The latter, who performed the work under 
tlie Professor’s supervision, was a good look¬ 
ing young fellow, with a clean while turban 
on his head, which concealed his hair en¬ 
tirely, and kept all loose hairs from falling 
oil'. Wo mention this particululy, as being 
an important item in a cook’s toilet, and 
one, alas 1 loo often omitted, if our experi¬ 
ence with hairs is any proof of it. A white 
apron protected his dress, from Ids chin to 
his boots. He wore a belt or string about 
his waist, under which he tucked a napkin 
or cloth, when not using it. This is another 
item worthy of adoption by all kitchen kings 
or queens. It saves many steps to have a 
cloth Constantly at your side, with which to 
wipe knives, spoons, your lingers, or handle 
hot dislms. A supply of them should be 
kept, so that clean ones may always be had. 
The assistant so conducted himself, doing 
his work so quietly, and a ttending so strictly 
to his business, that every housekeeper pres¬ 
ent wished She could buy him. 
The Professor is a man of medium Light, 
apparently about forty-live years of age, 
with nn imperial moustache mounting guard 
over a closely cropped heard, lie has dark 
hair and keen dark eyes, manly features, a 
high broad brow, and his face, when in re¬ 
pose, lias a sad expression. Me was dressed 
in a suit, of black with snowy linen. He 
speaks admirable Engl fell, with a slight ac¬ 
cent which is very agreeable. There is no 
silly, impractical nonsense about him, and 
lie seems lo fully realize his responsibilities, 
as well as to he equal to them, lie began 
with: — “Ladies and gentlemen, we will 
commence with potatoes; cut, fry and serve 
them so you can taste. Whenever you boil 
green vegetables, always put them in frexk 
water—water that has never been boiled, as 
the alkali in the water is very essential— 
with a very little salt. As you prepare 
your vegetables, drop them into water. 
When the water in which you are to cook 
them lias arrived at tlie boiling point, put in 
the vegetables, In cooking such green 
vegetables as spinach, celery, etc., stir them 
so they may cook evenly.” 
The assistant prepared the potatoes, par¬ 
ing them and throwing them in a dish of 
cold water. The Professor said the best 
part of the potato lay Immediately under 
the skin; therefore, they should he pared 
thin, or scraped. Each potato was cut into, 
and then each half sliced, with a scalloped 
knife which grooved each side of the slices, 
find was merely for ornament, however. 
Frying, 
Always have fat enough in the skillet to 
fully immerse the objects to be fried, or they 
will he greasy. In frying potatoes, 1 use 
neither lard nor butter, hut the fat that rises 
on the top of soups and boiled meats. It is 
an easy matter to obtain it, by allowing the 
soup or water to cool and settle. This tat 
for frying, should he much hotter than boil¬ 
ing water, which is 212’. For potatoes, I 
heat the fat to 500’, which is hot enough to 
prevent any of Uic grease from entering the 
potato. 
Green Vegetable*. 
Green vegetables are now in season, and 
we need them especially in spring. They 
cleanse the blood. We need very little of 
laity substances in spring and summer, in 
comparison with what we eat in winter. A 
very good vegetable is the dandelion; an¬ 
other, spinach, and another sorrel, the culti¬ 
vated kind. Sorrel is being very largely 
cultivated here by French and German gar¬ 
deners, and to show you ( lie demand for it, 
a very small restaurant down town orders 
from forty to fifty barrels of it in the full for 
‘ nter llse - Dock is also most excellent. 
Hey Vegetable*. 
i ( V0 S'ebible$, especially dry beans, 
should be washed by shaking them in cold 
v uter, a,ul l nu cold water to boil. Slow 
hre Add no salt until clone. Soft water is 
best. Old potatoes should be steamed. 
In the meantime, canned asparagus had 
been put on to cook in its can—an oblong 
one of tin ; also canned rabbit and chicken 
have been turned into separate stew pans to 
be thoroughly heated ; also canued soups— 
mock turtle, green turtle and terrapin. 
Sauce for Aspnrnfrne. 
“To make sauce for asparagus, take equal 
parts of flour and butler; a tablespoon fill of 
each; mix thoroughly; add water and a 
little salt. Cook in a stew pan. When 
done remove from Hie lire, and stir in the 
beaten yolk of an egg. Dish the asparagus, 
and pour it over.” 
Egg* Omelet. 
“ For each omelet three eggs, with a little 
salt; beat well, Have a quick,hot fire. In 
most houses stoves and ranges contain too 
much lire. Buy an omelet pan; it will cost 
thirty-five cents, and after you begin to use 
it never wash it, and never make anything 
else in it. Heat and wipe it with a clean 
towel. Only a bit of butler is required for 
cacti omelet. (Keep I lie pan in a clean 
place, away from the dust.) Turn in the 
omelet, and stir it so it may be well cooked 
through.” 
° 
Swift’* ReciiM 1 , 
A lady at our elbow, who makes good 
omelets, at this juncture whispered her 
recipe in our ear:—“ One tablespoonfnl of 
flour to a tea cup of sweet milk ; five eggs; 
beat together; Just butter enough to fry; 
turn in pan. Fry until set. 
The Professor made two omelets, one 
flavored with chopped parseley. 
Fan nod Good*. 
How to select canned goodsFirst, look 
at the top and bottom of the can. Both 
must be concave, it a trifle convex, it is lost. 
Reject all such, lie they Prof. Blot’s or 
otherwise. If the sides be dented, do not 
mind that. If the can be good you can 
make dents in it all around. Keep such 
goods in a cool place. Jarring is apt to 
create leaks, so ollcu the trouble in trans¬ 
portation. But so long as the ends of the 
can are concave, it. will keep for ages. 
I’rcwerving. 
The process is the same, both for animal 
and vegetable matter. The fermentation 
principle must first be destroyed by cooking. 
Animal food requires longer cooking than 
yegctablc; from nine hours upward. After 
being put in cans, the air must be excluded 
and the lids soldered on. 
Think of having your larder lined with 
canned meats, soups, vegetables, fruits, etc., 
so that in half au hour’s time you can pre¬ 
pare a most delicious and excellent meal! 
It smacks of the millennium I 
if lullftlies. 
The Professor dilated briefly upon the 
radish, having at hand some of ihe turnip¬ 
shaped table variety :—(Jut off the root, and 
all the leaves hut the center one, or stalk. 
This should always be‘left on, and eaten, as 
it contains an element which assists in the 
digestion of Hu; radish. Then take a small, 
sharp-pointed knife, and cutting from left to 
right, so as In keep out of the way of the 
knife, cut down the root like a rose. First 
around the. outside, cut down in slips, and 
then the inside, divide in sections. Throw 
cat'll one, as fast as prepared, in a dish of 
cold water. They will open like a rose, or 
wafer lily. 
As illustrated by the Professor, they look¬ 
ed very inviting, the fresh green central leaf 
serving as a stem, being in fine contrast to 
the outer row of red petals, which were 
made clearer in contrast with the white of 
the inside. 
About Stew Puns. 
“ I use copper stew pans, lined with tin ; 
I cannot afford to use tin, or iron lined with 
porcelain. Copper ones will last for centu¬ 
ries; they need tube relined every four or 
five years, which will cost, a few cents. 
Moreover, they must he kept clean and 
taken care of. It is not safe to leave them 
to the care of careless servants or domestics. 
See to them yourselves.” 
Ilelicneic* of the Table. 
At the close of the lecture, which, through¬ 
out, was exceedingly entertaining, the pre¬ 
pared viands were placed, steaming hot, upon 
the table, and all present invited to partake. 
The potatoes were delicious, a beautiful 
golden hrowll, and we observed that no salt 
was added until the potatoes were dished, 
when a little was sprinkled over them. 
They were free from grease, none floating 
on the bottom of the dish. The rabbit and 
chicken were sweet, tender, toothsome; the 
soups perfect; the asparagus made all cry 
for more; the omelet, light and dainty; the 
cold, canned salmon we did not taste, but 
it looked inviting. 
More anon. 
-♦♦♦—— - 
Raised Woffles. 
One pint of sweet milk, a heaping tea¬ 
cup of butter, three eggs, (yolks and whites 
beaten separately,) a tablespoonful of thick 
brewer’s yeast or half a penny’s worth of 
baker’s, one quart of flour, one quarter of a 
teaspoon of soda dissolved in one teacup of 
sweet milk ; beat all together and let it rise 
till very light, and then bake. Serve hot, 
with butter and sugar, or plain, according 
to taste.— Selected. 
oircs stub Mamtrrs. 
MINTWOOD’S CONVERSAZIONE. 
F uni iM bin a Pa llois. 
Blanche.— The frame for your mirrors, 
window cornice and wood work of the fur¬ 
niture should be of dark wood and gilt. The 
upholstering may be of silk reps, tapestry or 
satin. The first named are most serviceable. 
With moquettc carpeting, the furniture 
needs to he elegant. In such furniture sev¬ 
eral kinds of woods are used in each piece. 
For example, pear wood stained black, 
amaranth, black and white bully. Uphol¬ 
stering and lambrequins should be alike and 
correspond with the carpet. Cabinets take 
the place of etageres, which are somewhat 
new, and, 1 am sure, not often found in 
country houses. In lambrequins they have 
something new in lace, and very beautiful; 
also new designs in lace curtains, which just 
lit in the windows and are raised with rol¬ 
lers. Any reliable furnishing house in New 
York city would furnish you with every¬ 
thing you will require. When left to such 
a firm, a member is sent to the house to be 
furnished, whose taste is regarded as “ fault¬ 
less.” He takes all (lie measurements, and 
decides upon the style, size and number of 
pieces furnished that will best harmonize 
with the rooms. “How would I furnish 
such a house?” Indeed, my tastes are so 
very simple in comparison with what you 
intend to have, that if you were guided by 
them your magnificence would be greatly 
detracted from. For a country house I 
should want heavy body Brussels carpet, 
with moss-like or forest-like ground, and in 
selecting furniture avoid anything heavy, or 
“ grand and gloomy.” Your pictures, orna¬ 
ments, etc., will he in keeping with the kind 
of furniture you desire. If you would send 
me an addressed envelope, I would enclose 
you what you asked for. 
Miiriuu Overcoat* and Wrap*. 
Gentlemen are appearing full blown in 
lavender pantaloons, and spring overcoats, 
which lay open in front so far as to reveal 
almost tlie entire front of the under coat. 
The popular shades are a light snuff, cuir 
and a shade very like ground ginger, to use 
a domestic term. Ladies’ spring sacques 
arc in similar shades and shades of gray. 
They are in cloth, and trimmed with folds 
tile under all circumstances, when needed. 
Ladies in full dress, however, usually dis¬ 
pense with such articles. 
Hide Plaiting. 
Mignonette— To keep the side plaits in 
place us in Boy’s suit (Rural New-Yorker, 
•Tan. 14.) baste down each one, vertically, a 
little more than half the length of the skirt; 
with a hot iron press down at the bottom. 
Press tlie entire skirt when finished. 
Hnit Pattern. 
N. II Cope—T ell your wife that any 
dressmaker worthy of the name, or any per¬ 
son with a fair amount of imitative genius, 
can cut a pattern of the Boy’s suit (Rural 
New-Yorker, Jan. 14,) from the illustra¬ 
tion and accompanying explanation. I 
know of no other way to procure it. 
Invalid'* Uo.iuisire* for tbo Seaside. 
An “ Ignoramus" asks " What will an 
invalid need for a few weeks at the sea¬ 
side?” A pair of comfortable loose dress¬ 
es, short enough to walk in, of calico, linen 
or alpaca. “ What are the accommodations 
there for bathing?” Bathing houses for 
toilet purposes, bathing suits, hats, towels, 
and an ocean full of water. “ What variety 
or styles of outer garments would be need¬ 
ed?” A thick cloak or shawl for the shoul¬ 
ders, a waterproof cloak with a hood for 
the head, and a coarse straw “ Sundown” hat. 
Hprimr Suit, Etc. 
Saginaw City.— Your ideas of the har¬ 
mony of colors are good, hut 1 think a drab 
suit relieved with folds, or piping of drab a 
shade darker, would please you hotter in the 
end. Trim your hat with blue and wear 
bine at your throat. For a wrap, a saerpte 
of the same material, or of a good quality 
of ladies' doth in drab, trimmed with folds 
and fringe. Sacques are all cut with a seam 
down the back, left, open to the waist from 
the bottom, and nearly fitting the figure. 
Your other question was answered ns desired. 
Isrirntific stub (fistful. 
HOW TO BIND THE RURAL. 
The value of the Rural New Yorker 
is increased many times by putting it; into 
the form of a book. Indeed, any lover of 
the Rural does not know its full value until 
he has bound it. Then let him take any 
subject in which lie is particularly intercst- 
RURAL 
VOL. 2,. 
1870 
Fig. 1. 
and pluitings of cloth a shade darker. They 
are of tlie usual length, and with large flow¬ 
ing sleeves. The prettiest ones are also bor¬ 
dered with fringe. 
Spring Uni* mid Itonncts. 
I counted from twelve to fourteen different 
styles in a shop window the other day. The 
gipsy promises to he popular, while the leg¬ 
horn flats, trimmed with a duster of flowers, 
ribbon and drooping plume, arc exceedingly 
picturesque. The variety of styles should 
he regarded with great favor, as it grants 
tlie privilege to every one of wearing what 
is at once becoming and fashionable. 
M»*iii(! Itliml. 
Eli a, Elkhorn, Wis.—The material to he 
used in making the “ Mosaic Blind,” as illus¬ 
trated in the Rural New-Yorker of Dec. 
17, 1870, may hoof glazed muslin, sometimes 
called paper muslin. 
life**, llair, Wnteli, Chain, Eto. 
Gertrude.— You should be able to make 
a very respectable suit of fifteen yards of 
cheek silk. Mixed fringe, containing the 
colors of the silk, would form suitable trim¬ 
ming, if yon have not enough of tlie goods 
for trimming. Make with a basque waist., 
postillion back, small,open sleeves; no trim¬ 
ming about, tlie waist or shoulders* Styles 
for making have already been given, If you 
trim with folds, the piping might be of plain 
silk of the predominating color in tlie silk. 
With hair nearly a yard long, you have no 
excuse whatever for wearing false hair. 
Plait in two broad plaits at the hack, and 
loop it towards the top of tlie head. Yon 
can crimp the front, or curl it, two curls on 
each side, and arrange them to fall between 
the braids; or you can at range it all in finger 
puffs, with hair pins, and to aid in keeping it 
in place, wear a thin net. This is a most 
agreeable way, as it ventilates the hair, and 
feels so light, to Hie head. “Is it In good 
taste to wear a gold watch and chain with a 
nice calico dress? For instance, when going 
out afternoons, calling V” Yes; a watch and 
chain are supposed to be articles of use, rath¬ 
er than of ornament, and as such, are suita- 
pieces about a half yard long, then twist 
double and wax; tie on the end of each a 
little slick to prevent tlie strings from pull¬ 
ing through, and not leave enough to tie 
with ; put the needles through the cover so 
that they will be ns represented in 1 lie eut, 
Fig. 1, the am tor one a little to one side of 
the double; punch the holes wiih n sharp 
awl, and as nearly in the same phu:u us pos¬ 
sible*, and string on the papers one at a lime, 
taking pains to see that they are all doubled 
even. When all are. oil, punch a hole hack 
through the cover, papers and all, about an 
inch from the others, and put through the 
strings and tie snugly; trim up the rough 
edges Of ihe papers and have the cover a 
trifle larger than the papers. Commence to 
hind either with the first number with the 
front down, or the lust number with the front 
up, so that when done it will not lie wrong 
side to. This is practically as good ns any 
way, hut if you Want it nice and can afford 
it, then you can buy them already hound. 
1 have five volumes of the Rural bound in 
this way. It does not lake long, if you will 
get about it, to bind them. The last vol¬ 
ume I bound in an evening. Write or print 
on the cover as in Fig 2. 1 bind all my 
papers in this way that l want to save. 
A I (EARNER. 
New IfJnuhciUions, (Etc. 
wow rtEADY: 
THE PEOPLE'S 
PRACTICAL POULTRY BOOK: 
A WORK ON TUI! 
BREEDING, REARING, CARE AND GEN¬ 
ERAL MANAGEMENT OF POULTRY. 
BY WM. M. LEWIS. 
221 Large Octavo Pages. Cloth, $1.50. 
LIST OF CONTENTS. 
Fowl»—Their Cultural M iiuigu- 
iiil'I) f, l<twdH)& .ttnl Muling, 
Sotting llimn iiml Inruhntlnn. 
Tim Projwr Food and Funding, 
ftvuring Fowl* for Murktt find 
4 Kbr«, 
Filtumug und PlL'inttiiiK Puulhv 
fin tNImkot, 
Rgki-m ninl Parking I'oiillryx 
Vuriutiui of Fmvli, Hi LirY.ChiU- 
turUtlca do,, of tltO breed*, 
Turkova—of lillTpr 
out Brood#. 
l>tftk < Tludr Vurlotlco find Mae 
UJftMIHMlt. 
(Junuu Miiiliiumuout und Pifliir- 
••ht Bruoilu, 
DUoiiho* ••! Poultry—Symptom*, 
(biro, Truatuiuni, Pmvontivtia, 
Homedlce f etc* 
Poultry Hoiis.m, Yfirdrt and Rum 
Poultry AjijdluiuvH - Chicken 
Cno|H or Pun*. I>iu k and Tur 
key lli’UAu*, Koodlilft Hopper* 
will Trough*, Wator-Fountain*, 
i'tr. 
JMftdo of Mnltintf Nejdi, etc. 
CuponWInic hWUnud ImplumonU 
Anatomy of Him K/ir. 
Jmmtmti.r* Tin* Hutching und 
Ri’uriwr <•( Chiikon- hy Aitl- 
lldul Menu*. 
Artittrlut (Mother*, and their U*«n. 
Ii ii .-.nlur Suxiiul Variation* of 
Plamniro. 
Poultry Knumle* ll-.w to Pre¬ 
vent tin ir IVj.rndmlrnfl. 
Pile III lik l*Vtu* tor Trunuportutlon 
find I bitching. 
Mod«» id' PurUlmr 1'Vtti* for Market. 
Doscilntion wild Maimer of Mak¬ 
ing nOXffti 
Prtiiurvinir 
iwnComriiiMTinl Commodity. 
('nn- of I’oiiItrv in Winter. 
A Smith AiiH’I IUmm Poultry Form. 
Simulat'd of F.xndlum-o. 
Turnm and Tunhuirulitlea, etc. 
LIST OTP IIJ.USTUyV r riONS. 
ed—for instance, grafting, wheat culture, 
cheese making, &c., and attempt to read 
about that alone, and if he allows his eyes to 
wander from bis subject, ha will find so many 
other things in which lie is particularly in¬ 
terested, it will be doubtful if lie will know 
where to stop. 
Besides, as one reads the Rural week 
after week, he sees many things that lie can¬ 
not put into practice at ihe time, however 
much he may see the benefit of them, and 
many things that he does not care anything 
about at the time, when, perhaps, if lie is a 
man of progress, within six months, a year, 
or even two or three years, lie may lie doing 
something, or be wanting to do something, 
or be talking about something, then he will 
think to himself, “ Well, it seems to mo as 
though I had read something about that; 
now where was it? I guess it must have 
been in the Rural.” 
But what if it was? Where are the Ru- 
RALS? Scattered about, lent, tom up, or 
perhaps they might all he found, but it is 
such a job to look them up and gel them 
into the right shape, that he will think “it’s 
no matter; it won’t pay to look it up 
while another man, who has them bound, 
will suv, “ I’ll see what the Rural savs 
about it..’’ He gets a volume, turns to tlie 
index,looks under the proper heading,looks 
it up, and many times he will find it spoken 
about in different ways by different persons, 
and under different circumstances, which 
will make him a wiser, and many times a 
better man. 
But l was going to tell how to save the 
R urals, or how I save them. When l get 
it l do not read it until it is sewed anci cut, 
taking care that it is doubled true, and cut¬ 
ting it with n sharp knife. When we have 
read them I put them away, and in their 
order until tlie close of the volume, then on 
the first opportunity I hind them, as follows: 
I take for cover a piece of stout paper, J use 
an old flour sack larger than the Rural ; 
get three darning needles and some stout 
wrapping twine, thread the needles with 
ArtiHviul Him. 
Mntliur, draws*... 
Aylu*bur\ Mruk«\,... 
B in Git it Cork, Fflrti 111 He II- 
IVlHlift't oil I IjlIlM*. 
Hoo« llnrii'tt I* ill I-fontli¬ 
ft rm I Suhriplil ....... 1 
Bnuluim, IlluHi-l'rotfttu.1 Ilml 
turn*... . .... 
— Oil'll wlitti Ctflllll?,.., .... 
t Li Id nil rG l»i u.dit. 
1'okiu •*! I .‘of l»li». 
- Si Ivor Sebrl&ht,. r , 
Brahma Cock. Ihirlt. 
—• — Lwht . 
lion, Out I ........... 
r-ipun Opi’Dillriff Tub I u. 
('jijioiiixiiijl Fowls Imple¬ 
ments tlGMlf. 
1*01*1 lion of Fowl mi ()("'»■ 
alitijj Table.1 Hi, 
Cliirlivu Ouoii mid Wire Hun, 
llnutu, Kvl -rinr of Vnn 
Winkle 1 *. 
— TitH'fIni’ of Vnn Win 
kloV.,. i 
Onrfiln Pork, Bull". 
I Ion, Buff... . 
Cochin*, Pulr of Pffltrhltro... 
(?<vop. A < ’Inwr.. 
— Barrel.... 
1'ufl. ... 
Pi-lit nr l.i'Rifto. 
— Knl proof. . 
ThaTttfit . 
('i>vi' < VtMir*, Pair of. 
Uoiuiiiiijtiu Couk. 
DftikHiH Cock, White.., 
Iho kffti^a, 1'iilr of Cray. 
lirnliF, AyH'slutry. 
Ruta’ii. . . .. 
Duck, IHnrk (,‘aynga. 
< 'roMtuil. .. 
ttniHtu, KUntie... 
Tuift home. ........... 
WdgiI or Summer ... 
Tltii'fiM, Funl P.ft.t for. 
Trio of Mu«k Of Bru/.iliah 
l>'.yif (.'jirrlnr, Sunfmnsloti. ... 
— t loo*, OluiVHI-riHvlodi... 
Trun:*pn>ffotlnri Cion*. .... 
Fr rtllUj’ of.. .. .. 
Farmer F-aryV Fowl*. 
Feu.I Bor (dr Ducks. 
I'Willii): HooiM'r, A Cheap... 
Double . • ...... 
Fimiiftl anil Conn of.. 
— — iVrIWt. 
■ Dnitiiiu, Drink wring,.. f>5 
- Km l Derby.. fi‘2 
1 Hui-ao, Ciiuii.la "t Atmtriunn.. M'J 
F.mhi}««n nr Hr.men. 91 
1 Tottlouim.. ;»4 
Cooc, White Cliimmu. (15 
« IiihMi t ;*, Pair o! , • . (H 
(lumlmrtC 4 , Pair nt (iolilon- 
Spaftljle.l. <HJ 
Kilviir-Simiiy led. .. Hi 
Hun home, Miami*. IIS 
IIloiimtv for to i\*0 Fowln 11 
Plmi of Donhhi. . HU 
i I Lot.lorn, Ran* of ..... Ill 
1 liiruluitioii, Proru s IIIiimIM.IH, 10 
ilticuhiUnr, Aimniutiii . IfiO 
1 BrliftlluyV .15ft 
C»ey* lin'». 154 
' — OrilVi>’. .160, Hit 
S. hr-I.|, t > . , 157 
i Worth, V... ,, 158 
.l.fi Fleehc, Pair of..,.*. 
j l.ouhoni*, P i !i if . 51 
Malaya, I'uir of.. . 40 
I Nun, Tmkoy.. IM1> 
1 Wlukei work... . 140 
Wottrlun Bov . 140 
Polnml ( ouk, Si I vi i -Spangled 47 
I leu, Sllwr SpiftiflmJ.. .. 48 
Polmiih, I’alrofG 1.1. i,•; pnti- 
glod. 40 
White Cr.*tod Bifid,.... 50 
Poultry Fountain, Ordinary . I.”5 
- Hop.'- und Plan for i00 
Fowh.. 1PJ 
- — — — Virginia.... 114, 115 
il— — — yitTiltt, Van Wtn- 
:| kh’..110 
. 110 
44 -* — RrowiuV*. .107, 108 
80 - Cheap..115. I‘JO 
81 •' — F.Kvfition, Plan und 
hf Yard. 102 
8: - - - Fancy. 105 
1* — Interior of Vun WIn- 
tit kle’i. Ill 
H — Odiiftoii. 117 
I2JO - — Octntroiiol (it lllnutra- 
h” t ion a i . 10.1 
I7 k '|'- — Poor Ahii’i. lOfl 
17> . . Iflft.de I ..I . 114 
17** - It untie. lOli 
5n | Mode of J’uulilntf. 27 
70 IlnoMl 10'fiki*, 8l 
I'Or -ihanjfli.n s, T'uir of White... 30 
130 Silky K-vvl*, Fair . 69 
133 SpanUh I'i.wU, Whtto and 
132: Rlmdr. 59 
131 Tnui. Barrel. 171 
Standard .Suit. 130' - Common Box. . 171 
— Stool. litv - for Mink..... 172 
— Trough* (4 Dlilfttrfltlono). 134 CeycllliM Vufodfi ,. 173 
Fountain, Barrel .......... 135 — Mile** Vermin.. 174 
Untile ... 13ft | Turk fry, llmnxtt . 74 
— Ordinary. 135 Crcntuil. 77 
Fowl. P'dnU of,... I" -- Domett. .. 73 
Vultnri* Iftn kA .. 15 I Ioihu and Nte«l . 139 
FrUrded Fowls, Pair of ...... 41 — Wild...... 75 
Oftnnui, Black-Rml.. 63( 
Ainelo copiOB of Miii work will lie sont by mail 
(post- pnlcl,) on rwoipt nf price, $1.50. Liberal dis¬ 
counts made to tho tru do. 
Addixtss all orders to 
l>. II. T. >IOOIlE* Publisher, 
11 Park Row, Now York City, or Rochester, N. Y. 
nnrpnw Ifl K A I LICflA IIS AH E lt£lNCi 
UnCnUrl. conshucte*! «n«i manufactories 
cn'ctcd on tin* North Pm el lie Ooitflfc, 
and tbo iitD nti. . 1 tbimo dculrlci^ 1 » better their 
condition junl xccurtr homes is already bein*r directed 
t.u this hoc ini n of our conn try. Tliost* ilnuiriitg relia¬ 
ble inP"rrriaiion bm lo tin* cUmalct, resourctos, etc , 
rind die yeiunil news I’nifii Oregon, cannot do better 
than jtub.terlbe for tbo 
WZX*LA1MCX!TTES FARMER, 
ini i(i-i!'iliiam wnt-kly. |iubli*bei 1 nt Siilem, 
OiTK-.n, ClrmiljiuiiK MinnriK all 0 la»»u 8 , il Is one 
the IjfMt. mlvi'rl.l.ink medium*. Tenub of nubbcrip- 
( 11 . 11 . i”.iu |>er your . filx months, ?l.o0. SouU 10 cents 
for sample coiiy. A'hlreaH 
A. J. STINSON, Siilem, Oregon, 
HPHE Ml' STIJATEO CATALOGUE, Ift- 
I -ei Ipl.lve *»! Tin: Amkiiii .s v Kihtational 
SEU lks ANIiTIII'-. ElJl'OATlOX.M, RKPOIITKR, il llimd- 
suine JouniMl, lull <it u- of ill inf.irniiillon. niuiloil 
tnie t'» leuehen-ami others mt.irosted in Eijurution. 
AilUrcs* | VIS<>N, HLA K KM A N, T A VLUR A CO., 138 
and UOOruml St., Neiv Vink. 
LMIUIS! SKNI> FOR A NCUClOTISN. 
1 A lull Cfttiilogiio of nur Siandixrd.MtBcolliinenus 
unit lllustruteil Juvenile Books, or specimen num¬ 
bers of Oliver Optic’s Magazine, sent by mini free. 
LBK A SlIEUARD, Publishers, Huston, 
LKK, ,-illKl'ARl) A OILHNG1IAM, 
Ho, t'.i Green St., Now Vorit, 
where a comploto iRook of nil publlcutions miiy bo 
fou nd. _ 
1 )|||l |/|'|(V FANCIERS ATTENTION! 
THE AM Kill’ 'AN ti-anoaro Ol KXCEL- 
I.KNUE. Now rcitly. H cniiLimn u complete rlo- 
serlptlon of ovmy known fowl, as tovIsciI by tho 
Einolers of A iiii-rir'll, il Ihi'il <'"iivi.>nilon, February, 
1871 Also, a Treatise On Raising Uri/.e Birds for Ex¬ 
hibition. Every one who keeps fowls must have it. 
Price .7(1 cents. Sent post-pill Cl. Address WM. H 
LOCKWOOO. 1‘. O. Box &‘J0, Hartford, Conn. 
