'unb Utpartnunt. 
LETTERS FROM THE SOUTH. 
From Ridgely, Maryland. 
(he Rurat. New-Yorker of May 6, 
page 283, there appeared mi article under 
the head of “ Are Northern men wanted 
South ?” It is evident, from the tenor of 
the article, that he is a dissatisfied settler, 
an d of course, gives the darkest possible 
picture, for which all thoughtful readers 
will make due allowance. Not knowing 
from whence he writes, nor who he is, 1 can¬ 
not speak for his section ; but that it applies 
to the whole of Maryland, is literally untrue 
in all its parts. Out of several hundred 
Northern families who have settled in this 
(Caroline) county alone, within five years, I 
know of sevcrnl who openly declared that 
their wives and daughters had no desire to 
make any acquaintances, all of which had 
its effect, though they were called upon and 
proved quite pleasant neighbors. Those, 
however, are isolated cases. I, myself, am a 
Northerner; but never, anywhere, did 1 find 
so much unselfish and disinterested friend¬ 
ship and liberal hospitality as hen; in Mary¬ 
land ; and I can get one hundred and more 
Northern settlers here to testify to the same. 
Many Northern families have arrived here 
ahead of their furniture, and they are al¬ 
ways liberally provided for; in a number of 
cases the neighbors around loaned them 
chairs, 9ome beds, some a stove, and every¬ 
thing requisite to start housekeeping; and 
after their goods arrived helped them move, 
and took their own goods home. I, for one, 
could not suggest any improvement in our 
neighbors ns neighbors , unless I’d ask them 
to keep or support my family. It does not 
take long to become a recognized associate, 
provided you arc as liberal minded as the 
natives, and are worthy of their friendship 
and confidence. Every one stands, socially, 
upon his own merits. 
We have many social gatherings, and 
Northern settlers and natives mingle freely. 
We’ve had three picnics this season, and 
one-thircl present were settlers from the 
North. Our Farmers' Club is composed of 
nearly' tie-half Northerners. They are elect¬ 
ed to Office or appointed on committees, 
and there is no prejudice existing; if there 
is, it never, ns yet, became apparent to me. 
The native MaryTauders here never try to 
slio'/V their superiority, unless they discover 
an tin worthiness or too much codfish aris- 
tofracyin the new settler to lie social, of 
w nch selfish feeling there is far more in the 
’Northern States, so far as I am acquainted, 
'hail 1 have found here in seveu years. I 
came here tinged a little that way, but have 
improved vastly. This country is univers¬ 
ally commended for the general feeling of 
fiee-masonry existing between its inhabit¬ 
ants. We have not one neighbor who will 
not cheerfully lend us anything (even a lit¬ 
tle money), as well as a ready, helping hand, 
whenever necessary ; and we could always 
buy grain or any product, by agreeing to 
pay them whatever the balance of the crop 
will sell for in market, deducting freight and 
commission; and although it is often months 
before they market the balance of the crop, 
yet they never asked for due-bill, or receipt 
either, for what we got in that way. 
In regard to men breaking their word, 
whenever it is their interest :—Such you may 
find anywhere, but comparatively few here ; 
as a class they guard sacred their honor. We 
have contracted, verbally, for hundreds of 
bushels of corn in the lull, to be delivered In 
May, at 85 cts. per bushel, and had it. all de¬ 
livered, without a murmur, though corn was 
then worth, at time of delivery, $1.35 per 
bushel. I think any of our neighbors would 
comply; yet there may be some few who 
might “ fly the trackbut such we soon 
know in any community, and if we have oc¬ 
casion to deal with them, we exercise proper 
caution and exact binding contracts, and re¬ 
ceipts if money be paid, even for half a cord 
of wood. 
Your correspondent may have only that 
class of associates, inasmuch as his number 
of friends corresponds well with the number 
of such characters you are apt to And in any 
community. People here don’t ask you to 
sleep up stairs, for the heads of most native 
families sleep on the first floor themselves; 
they sIjow a disposition to improve and 
learn; they have reapers, mowers, thresh 
j y sle am, and are anxious for something 
better. If you are friendly they will consult 
with you and give you their experience if 
* ey have tried the method you are about to 
adopt. That is only neighborly in a rural 
district. I never heard the term “carpet- 
^ a gger applied to any Northern man that, 
cun came here. I believe I never heard 
turn-coat’’ mentioned in this county. The 
under-current your correspondent speaks of 
? as ’ er made manifest to me. I can’t 
imagine where the writer lives. I’m ac- 
quamted some in Baltimore County, and 
./ 1 Northern families there, but it is not 
the section lie describes. 
In regard to the extract from the Ameri¬ 
can :—I cannot speak for Dorchester County, 
but the first reason does not apply to this 
county at all. Immigration is steadily in¬ 
creasing, hard times notwithstanding—not 
foreign born but Northern immigrants. Sec¬ 
ond reason, some men lure ask big prices 
for any of their lands, but many will freely 
give. I believe you cau get land from three- 
quarters of our land owners to erect a fac¬ 
tory, «&c. Third and fourth reasons, I never 
knew of any county more noted for its lib¬ 
eral, free, frank and friendly inhabitants than 
this; not the idler, but the industrious are 
respected. Fifth reason, there are some la¬ 
dies here who, tltrough timidity, may not be 
so free as might be desired by some; but 
even with them it is not want of inclination 
they are social enough when acquainted. 
Eighth, we have some men (or loafers) who 
would like to live without work. Ninth 
reason, is too true, hence they want to sell 
off some of their lauds.—H. 31., Ridgely, Md. 
Ingicmc Information. 
HYGIENIC NOTES. 
Sunstroke. 
Dr. Geo. H. Hope, 31. I)., in his little 
work entitled “Till the Doctor Comes and 
IIow to Help Him,” gives the following di¬ 
rections for the treatment of sunstroke until 
medical aid can be obtained :—“ This is a 
sudden prostration due to long exposure to 
great heat, especially when one is much fa¬ 
tigued or exhausted. It commonly happens 
from undue exposure to the sttu’s rays in 
summer, but I have seen the same effects 
produced in a baker from the great heat of 
the bake room. It begins with pain in the 
head or dizziness, quickly followed by loss 
of consciousness and complete prostration. 
Sometimes, however, the attack is ns sudden 
as a stroke of apoplexy. The head is often 
burning hot, the face dark and ewoolen, the 
breathing labored and snoring, and the ex¬ 
tremities cold. Take the patient at once to 
a cool and shady place, but don’t, carry him 
far to a house or hospital. Loosen the 
clothes thoroughly about bis neck and waist. 
Lay him down with the head a little raised. 
Apply wet cloths to the head, and mustard 
or turpentine to the calves of the legs and 
the soles of the feet. Give a little weak 
whisky and water if he can swallow. Mcan- 
while let some one go for the doctor. You 
cannot safely do more than 1 have said with¬ 
out his advice.” 
Dinrrliu-n Remedy. 
I send you a rfictpe for chronic diarrhoea, 
taken from Dr. F anchor’s “ Medical Matri¬ 
monial —“ Take two pounds of the bark 
of the root of blackberry; add a suitable 
quantity of water; boil for two hours, tlic-u 
pour off the liquid; then add more water; 
continue to boil and pour off till all the 
strength is extracted; then strain, and add 
all boilings together; simmer to two quarts; 
strain ; add four pounds of loaf sugar, and 
when cool, add half a pint, of best French 
brandy. Dose, a tablespoonfull three times 
a day, fasting. If it does not arrest the dis¬ 
ease in a few clays, gradually Increase the 
dose as the stomach can bear it.” The 
author says it will effect a cure when every 
other means fall. 
R eclpo Cor Diabetes. 
Take equal parts of betli root, black 
cohosh, crane’s bill, wild cherry and hem¬ 
lock banc ; pulverize; to a tablespoonful of 
the powder add a pint of boiling water and 
let. it, be drank cool, or cold, during the day. 
Keep the bowel’s regular. Taken from Dr. 
Brown’s “ Complete Herbalist.”—8. A. B., 
Watertown, 0. 
Salt and Nats. 
One time while enjoying a visit from an 
Englishman, hickor nuts were served in the 
evening, when my English friend called for 
salt stating that he knew of a case of a woman 
eating heartily of nuts in the evening who 
was taken violently ill. The celebrated Dr. 
Abernethy was sent for, but it was after he 
bad become too fond of his cups, and lie was 
not. in a condition to go. He murmured 
“ Salt! Salt!” of which no notice was taken. 
He went to the place next morning, and she 
was a corpse. He said had they given her 
salt, it would have relieved her; and if he 
was allowed to make an examination, he 
would convince them When the stomach 
was opened, the nuts were found in a mass. 
He sprinkled salt on it, and it immediately 
dissolved. I have known of a sudden death 
myself which appears to have been the ef¬ 
fect of the same. 1 generally eat salt with 
nuts and it improves them.— Exchange. 
Remedy tor Chronic Diarrhea. 
Put a tablespoonful of wheat flour in a 
tumbler of water; beat until it foams, and 
drink immediately. If the patient is thirsty, 
more water may be added. It should be 
taken four times a day; before meal times 
and on going to lied.— m. j. c. 
-- 
Hygienic Inquiries, —A correspondent asks lor 
u remedy for nervousness.—A. E. Nichols asks 
for a remedy for catarrh. 
icmustk 0? tommy). 
ODDS AND ENDS. 
How to Cook Articlikes. 
Soak them in cold water, wash them well, 
then put them into plenty of boiling water 
with a handful of salt, and let them boil 
gently, which will take from an hour and a- 
half to two hours. The surest way to know 
when they are done enough is to draw out a 
leaf; trim them and drain them on a sieve. 
Serve with melted butter. 
Jerusalem Artichokes. 
The term Jerusalem is a corruption of the 
Italian yirasole (sunflower). The tubers are 
cooked like potatoes. They should be cov¬ 
ered with thick melted butler, or a nice 
white or brown sauce. 
Suuxniie Recipe. 
In the Rural New-Yorker, dated June 
17th, a subscriber asks for a good sausage 
recipe. Here is an excellent one: — To 
twenty pounds of meat, one-half pound of 
j salt; one ounce of pepper; oue and a half 
cups of sage ; one cup of flour. 
To Blench Wux. 
Some one asks bow to bleach wax. I melt 
it in a kettle, then take it off the fire and dip a 
potato masher in cold water, and then in the 
wax alternately, and take off what adheres 
each time; it will bo a thin scale the size of 
the masher. Spread them on a sheet on the 
grass in the sun ; they will bleach as white 
as the sheet, if turned, in a few days.— 
U E. B, W. 
In answer to 3Iay Ellis, in Rural N'ew- 
Yorker of June 34, wax may be bleached 
by exposing it in a thin stratum to the ac¬ 
tion of the light, sprinkling frequently with 
water. But this takes time and is trouble¬ 
some. Would it not be better to take stearic 
acid, which is cheaper than wax, a pure 
white, and melts as readily ? If too hard, it 
can be softened to any extent required, by 
lard or sweet oil.— d. m. c. 
To Make Uood Dutch Cheese. 
Set the sour milk on a warm stove until 
the whey separates front the curd. Then 
put it into a large, coarse towel or thin cloth, 
and tie it up. Lay it in a pau and let it lie, 
occasionally turning off the whey until no 
more whey runs out. Then put it in a dish, 
and with the hands work in salt to taste and 
a piece of butter and cream to make it ad¬ 
here sufficiently to make into balls. Some 
persons like to eat it with sweetcf&d cream. 
—Dora. 
To Keep Clear of Bed Bugs, 
I send you my way of keeping clear of 
bed bugs. I never scald my bedsteads as it 
spoils them. Clean the bedsteads by wiping 
them off with a damp cloth ; then beat the 
whites of two eggs to a froth ; add one ounce 
of quicksilver; beat thoroughly, ami apply 
with a brush, I have known old buildings 
to be thoroughly cleansed from them by one 
application. —Atns. J. H. R, Khaim, N. Y. 
How to Mu ho Dutch Cheese. 
Allow the milk to thicken; then heat 
gently over a fire in a large kettle, till the 
card separates from the whey ; then dip out 
into a colander or other suitable vessel, so 
that the Avhey can he pressed out of the 
curds as dry as possible ; after all the curds 
are pressed out, crumble up with the hands 
as flue as can be done, then press down In 
an earthen vessel, and let it stand a few days 
till iL becomes thoroughly heated. Don’t 
omit to stir it throughout every day', after¬ 
ward pressing it down, so that every por¬ 
tion of it may become heated alike; now 
take it out and salt to suit the taste—if one 
wishes to, she can add a small quantity of 
butter, it makes It richer; but it is not posi¬ 
tively necessary, as it is very good without 
it; then take a deep basin or basins, (accord¬ 
ing to the quantity and the size you want 
the cheeee), grease them well, press them 
even full of cheese and set them in a stove 
or oven and hake till slightly brown on the 
top, and your clicesc is done. This mode 
of making it is equally as good as English 
cheese, and tit to set before a king.—K. E. 
S., BirchrunviUe , Pa. 
IIow a Canada Woman Makes Bread. 
Sarah M. Crawford writes the Farmers’ 
Advocate:—“ 1 take a large pan and put 
enough flour in to muke six loaves. I have 
boiling water ready, and then I press the 
flour to the sides of the pan ; making a hole 
in the middle ; I then pour boiling water in, 
scalding about three pints of flour. I let it 
cool, then stir in the yeast, previously soaked 
in tepid water. In cold weather I. set it 
near the fire, where the flour will be warm, 
and the yeast will soon be up. In the morn¬ 
ing I add some more warm water and salt, 
then I knead well and set to rise again. 
When risen up, I work and put in the pans ; 
I let it raise again, aud then bake in a mod¬ 
erately heated oven one hour. I always 
have my bread baked by twelve o’clock. I 
always use dried yeast; prefer it to soft; it 
is also less trouble.” 
Netn Publications, (Etc. 
THE LATEST AND BEST POULTRY BOOK. 
THE PEOPLE'S PRACTICAL. 
POULTRY BOOK: 
A WORK OK THE 
IIreeUin«r, Rearing;, Care ami General 
Management of Poultry. 
BV WM. M. LEWIS. 
224 Large Octavo Pages. Price, $1.50. 
Thi9 is one of the (I tie* t gotten-up works on tho 
subject on which it trouts, tor it* slxe uml price, of 
any pub Haiti on of tho kind In this country, as evi¬ 
dence of the truth of which read 
WHAT THE PRESS SAYS OF IT. 
From tho Kuuuia Funner. 
Tub Fiopt-t’* Poacticai. Poultry Hook. —For a thor«u#b and 
complete work, I* '• thm most tunrUc ami direct of uny poultry book 
we nr* notpmlntml with. There urn single pages worth the price o£ 
the book to uny one who taopa fuWbi. 
From the Michigan Funner. 
It 1 >* the AmoHCftli poultry book of the time*, without doubt, and 
Mr. Moore la entitled to n vote of thank* for bringing It out, ai well 
ha Mr, Lew in for writing ll. 
From the Amerioui Rural Home, 
Thk author Ini* evidently nlmad to bring together the greuteat 
amount of pmoticfri Inftnrvnuttoir-from nil 'source* within his reach, 
and present 1 ». tu tli» nuttier tn u popular uml convenient form, mak¬ 
ing hht work vMpvciully valuable for rulWimcu. 
From tho Country (Jmitlmnun. 
The author prcfcQnt* a hook which will b« a convenient addition to 
the library of pny poultry Keeper. 
From the Ror heater Du»V Klprcu. 
Thu method of nrttUkhil hutching uml cnr» of tho young, is fully 
net forth, Atid «ho most Improved meubutun illustrated. Those who 
have hint year* ol‘exjR-Tlimro In poultry raising >yi!l find new and 
valuable information in the chapter on canonizing, while for tho be¬ 
ginner and nmaUmr the whole work hi ludispimuuhltj. 
From the X. Y. Dully Sun. 
It Ia Juii *uch A hook ovMy portan WhuU who keens domestic 
fowls, either lor protit or pleasure. 
From the Iowa Homeotood, 
Is this work wu havn’ dmihtloHH, all the reliable Information that 
could he obtained, and It la one that ia much needed ■ 
From tha riirlstian Union. 
Thk author li»* quoted, with good judgment, alike from book* and 
papers, and hue llluiitruted hit pugou with ubumluut wood cate. 
From tho Western Farmer. 
Ah the latest and one of the fullest find best Illustrated, and us a 
reliable clump work <m Poultry, we place till* flr».t on thu Hat for the 
general reader. * * j\ iiuthur merit of the book le that itJa cheep; 
It. h sent, poet p«ld, for 41.8O1 Although it compares favor «u 1 y with 
most 12 hooks. 
From tho Plantation, Atlanta. Ua. 
Am. the varieties of poultry, useful and ornamental, incubators, 
poultry liousvi, packing boar®*, etc., are illustrated. All necessary 
Instructions In breeding and rearing poultry arc given minutely and 
c.hwrly. * * It should b*» In the haude of all who aro raising 
poultry. 
From thu New England Homestead. 
It Is the mo>t complete work of tho kind over published, and con¬ 
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the rvuriug, fattening and proper earn of all sorts of the feathered 
the rvuriug, fattening mid proper care of all sorts of the feathered 
tribe, fully aud attractively pictured out. 
From the N. Y. Methodist. 
Thk work illustrates its Icnous by rnoro than a hundred wood cuts, 
which show almost every rlustrnMo contrivance and Implement of thu 
craft. Tha book is thoroughly practical, giving the results of Intel¬ 
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From thu North Carolina Christian Index uml Uaptlat. 
Tuts book U from tho ofllco of the Rurai. N» w-Youkkr. and as 
tho latter 1.4 one of the best of paper*. It. is ono of thu beat of hooka. 
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Tha ubovn are only 11 few of the uiiitiy commenda¬ 
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A I. f, It N ’ S 
AMERICAN CATTLE: 
Their History, Breeding and Management 
BY LEWIS F. ALLEN, 
Late President New York State Agricultural So- 
cietu . ’Editor " American Slu>rt-Harn 
Kent Hook,” Author ,l llural 
A rchitecture,'' etc.., etc, 
'Phis Work, wlllcll him been lilghlv commended by 
the Press, should he curnlnlly studied by every 
breeder nr owner of Cattle. Itina handsomely illus¬ 
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T HL A ill E It I C A N 
PRACTICAL COOKERY BOOK. 
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ILLUSTRATED WITH OVER SO ENGRAVINGS. 
This is a nicely gotten tip book, designed for a 
Domestic Outdo for every family, and teaches the 
novice 
Huw to Make Housekeeping Easy, Pleasant 
it lid Economical, 
And contains over 
ONE HUNDRED VALUABLE RECIPES IN COOKERY. 
Also, full directions for Setting out Tables, Joint¬ 
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O. D. T. MOORE, 
New York City* or Rochester, N. Y. 
rp II E W E \V 
AMERICAN FARM BOOR. 
By RICHARD L, A ELEN. 
REVISED AND GREATLY ENLARGED BY 
LEWIS E. ALLEN. 
Allen’s American Farm Book Inu been one of the 
standard farmers'bund book( for twenty years: it 
is still a valuable hook, but not op to the times ; and 
us Its author. Mr. K. L. Allen, could not give time to 
Its revision, this wn-s undertaken by his brother. Hon. 
Lewis K, Allen, tbe distinguished farmer of Erie 
County, editor of the American Short-Horn Herd- 
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reviser, and is called the Sew American Farm Book. 
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Now-York city, or Rochester, N. Y. 
3NT O "W R E ADYI 
A NEW EDITION OF THE 
PRACTICAL SHEPHERD 
A Complete Practical Treatise on the Breeding, 
Management and Diseases of Sheep. 
By Hon. HENRY S. RANDALL, LL. D., 
Author of “ Sheep Husbandry in Me Swth,” '■'Fine 
II pot Sheep Husbandry fi-V., and Editor of 
the Sheep Husbandry Department of the 
Rural Hrw-Yorher. 
This excellent, work (sold heretofore only by sub¬ 
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und may he obtained of all Booksellers. It is tbe 
moBt complete, critical and reliable book on Ameri¬ 
can Sheep Uusbaodry ever published In this country, 
and should be iu tho library of every shepherd in the 
land. Price 4Z. 
Opinions of ilm Press. 
From (ho Now Fiigliui'l Farmer, Boston. 
Tnr Puacticai. SimriiKRr. U a work that tins long been needed 
by our people. It should he In the hand and head ef every person 
Owning sheep. 
From the Country Oentlemnn and Cultivator. 
As a whole, this book i— u.'iij iH.tb’.'inbiy in advance of anything 
of the kind now before thu public. 
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The name of the author, Hon. fl. S. Hondal), ia a guarantee of Its 
completeness and reliability. 
From the New York Tribune. 
In this volume the author has ethuouted ihe subject, and given all 
that is necessary for any fur It or to know nbout selecting, breeding 
and general management of sheep, In health or Sickness. Wo heartily 
commend this work toall who wish for a sound and thorough treatise 
on Sheep Husbandry. 
From tbe Ohio Farmer. 
Thk reputation of tho author—who ranks as T«a authority in this 
country upon all that pertains to the breeding and management of 
sheep—will induce a large and continued demand for “The Practical 
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From the Journal of the N. Y. State Agricultural Society. 
The PiiACTICM. Sukphkbo is a most complete work on Sheep 
Huabnndry for tho practical wool grower, and gives all the Important 
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From the Prairie Farmer. 
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Containing Practlcul Directions for the Propagation 
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can be accommodated on application, personally or 
by letter, to D. D. T. MOORK, 
Rural New-Yorker Ullice* New York. 
r y II E T K OTTINC 
HORSE OF AMERICA; 
With Full Directions How to Train and Drive 
the Horse; and Reminiscences of the 
Trotting Turf. 
By HIRAM WOODRUFF. 
This Is a valuable woEk.and should.ne in the Isandg 
contains 112 
This is a valuable wOBk.and shuuld.ne in the luaudg 
of every horseman in the country. It contains 112 
pages of Interesting and lnslruutrve reading, and is 
for sale at the office of thu RURAL Njcw-YurKER. 
Price 42.25. Address 
D. D. T. MOOIPE, 
New YoYk City, or Rochester, N. Y. 
rpHE CIDER MAKERS’ MANUAL. 
1 BY J. 8 . BUELL. 
A Practical Hand-Book, which embraces Treatises 
on the Apple; Construction uf Cider Mills, Cider 
PfeHaea, Seed Washers, and Cider Mill Machinery lr< 
general; elder Making; Fermentations Improved 
Process in Rellnlng Older, and its Conversion Into 
Wme and < 'hampiigue: vinegar Manipulation by the 
Slow and Quick Processes; Imitation CWors; Yurt, 
ous kinds ot Surrogate Wines-. Summer Beverages ; 
Fancy Vfncgur*. etc-, etc. Price* only si.50. 
Address D. D. T. MOORE, 
New York City, or Rochester, N. Y. 
