1ST O WT IFt E A. ID ! 
ingtctttc Information. 
THE DYSPEPTIC'S INQUIRY. 
My love of the fair sex, my natural gal¬ 
lantry, and my fondness for ntj^Ai-erraulry 
immediately seized upon me after reading 
tlie plaintive wall of one of your fair cor¬ 
respondents for more of those dyspeptic 
prescriptions. Did you ever hear of the 
literary dyspepsia? These cases are quite, 
ns numerous as those which Th r.wicu at¬ 
tributes to a certain class of writers who are 
troubled in the opposite direction with the 
cacoethex scribendi. While the articles of I lie 
one class are so hard to digest the other runs 
through you without, any assimilation, and 
you are left as destitute of nourishment in 
the one case as in the oilier—the one being 
a little too quick in its action and the other 
not quite quick enough. There is nothing 
like a philosophic medium—good common 
sense. 
Your complainant says she has tried very 
many remedies, and now hopes soon to meet, 
in the columns of the "Rural New-Yorker, 
with tlie infallible one. I would encoui 
age her by saying that after trying so 
many, the infallible one is sure to follow. 
These words, Dyspepsia, Ophthalmia, Pul¬ 
monary, &c., aVe generic terms, under which 
heads are comprised many specific diseases. 
All diseases affecting the lungs are. pulmo¬ 
nary; but pneumonia, tubercula, &c., are 
specific diseases of the lungs requiring en¬ 
tirely different treatment. So Ophthalmia 
includes all diseases pertaining to the eyes 
and Dyspepsia all abnormal derangements 
of the stomach and bowels, as constipation, 
indigestion, &c. 
Your fair correspondent attributes her 
malady to a weak stomach caused by over¬ 
work. To know tlie cause of a disease 
assists very much in effecting its cure. She 
says it is overwork. Which has she over¬ 
worked? The stomach, body or brain? 
Overworked brains arc very rare. And very 
few persons are inclined 'to overwork their 
bodies. Weak stomachs may he brought 
about by nervous debility or overcrowding 
it, with food or weakening it with liquids. 
Some ladies at times are troubled with weak 
stomachs but are relieved in a few months 
by the natural course of events. Indigestion 
and constipation may he brought, on in many 
ways. By eating too fast or too much ; 
want of sufficient exercise; improper kinds 
of food ; irregularity in sleeping and eating, 
aleholic drinks; the excessive and indis¬ 
criminate indulgence in the various mineral 
waters and the use of opium are beginning 
to tell a sad story on tlie stomach and diges¬ 
tive organs. They are as bad as too much 
medicine. Anything in fact that tends to 
irritate the stomach and bowels and to pros¬ 
trate the nervous energy are attended by its 
concomitant disease. Slighting the calls of 
nature will very often produee constipation, 
and soliciting her frequently relieves tlie 
patient. If people would only live regular¬ 
ly and naturally, and take sufficient .exercise 
in the open air they would not be troubled 
with so many disorders. A little self-denial 
will do more than anything else to restore 
the functions of the body to the natural nr 
normal condition. 
It seems that dyspepsia in some <>f its 
forms, and bronchitis, are the prevailing 
Complaints of the clerical faculty; and i 
have often thought that if these gentlemen 
would only give as much study to the laws 
of health as they do to the interpretation 
and inculcation of their particular dogmas, 
they would make the path of life much 
move cheerful and encouraging to their fol¬ 
lowers. Instead of dwelling continually 
within the shades of Pandemonium, they 
would lead us into green pastures and be¬ 
side the sliii waters. While dining with a 
company of clergymen, I was asked why 
the legal profession were so exempt from 
tlie various throat diseases. 1 replied, 1 
thought it was owing to their not having 
any congregations to send them to Europe. 
This answer seemed quite satisfactory. 
Now I feel considerable interest for your 
correspondent’s stomach, and should like to 
prescribe something for lira- relief, if she is 
not willing to wait patiently her appointed 
lime; but not knowing in what way she is 
overworked, I am scientifically bound to 
keep mum,. To prescribe for her under¬ 
stand ingly, I should have some knowledge 
of the peculiar character of her const ilutiou, 
her temperament, hereditary tendencies, 
habits and mode of life and living; in fact, 
a good sight of your patient is very essential, 
and aids very much in the diagnosis, Dis¬ 
eases are sometimes very insidious in their 
development, and symptoms often deceive the 
best of doctors. Serious consequences come 
sometimes from experimenting. In all cases 
of doubt, it is better to follow the lamez faire. 
—I. v, w. 
In reply to Mrs. D., Painesville, Ohio, I 
would offer the following suggestions:—In 
tlie first place, she either cats too much or 
too frequently. Eat at staled hours, with 
an interval of five or six hours, and not 
an atom between meals; and always cat a 
very light supper—a piece of stale bread, 
buttered. Quit eating bread or any other 
food baked to a crisp; let your bread be soft 
and porous, so that the gastric juice can 
easily penetrate and dissolve it. The best 
dyspepsia bread is prepared as follows:—One 
quart of unbolted wheat meal ; one teacup 
of molasses or sugar; one. tablespoonful of 
butter; teaspoonfrd soda; buttermilk enough 
to form it into a stiff mass. Have the oven 
too hot for the hand ; bake quickly- Let it 
remain over a day before eating it; after it 
gels two or three days old, dip in milk or 
wafer and warm it. In summer it will he 
required to he prepared every five or six 
days. 
Never touch pork or anything with lard in 
it. Eat poultry, fresh fish, beef, mutton, or 
slightly poached eggs; or, heller still, whip 
up an egg ill a cup, seasoning with salt and 
black pepper or sweeten with sugar, and eat 
with your bread twice, daily. Ail egg pre¬ 
pared in this manner, taken with bread pre¬ 
pared as above and buttered, is the best diet 
a dyspeptic cun use. Oil adopting this diet, 
eschew all other meats, unless occasionally 
using thorn. Such food is easily digested, 
and by outing a small quantity the system 
will lie amply nourished, llie overtaxed stom¬ 
ach will lie relieved, and will soon regain its 
tone; and soon you can add a small quanti¬ 
ty of vegetables at dinner. But beware of 
eating too much. Whenever there is an acid 
stomach, or a feeling of fullness ami oppres¬ 
sion, he assured that too much food has been 
taken. Keep decreasing the quantity until 
such symptoms disappear. If you have to 
reduce it. to a couple of ounces before you 
get rid of the distressing symptoms, do not 
lie afraid of starving; two ounces will do 
you more good than a pound followed by 
such symptoms. 
The writer lived almost solely on a pint of 
boiled milk, with an egg or two whipped up 
in it, for nearly eight, months, and after fail¬ 
ing to get relief from the best remedies, finally 
recovered by adopting the above diet. Use 
no tobacco, nor tea or coffee, if they cause 
any unpleasant symptoms whatever. Drink 
nothing at your meal*, nor use any alcoholic 
hitters or drugs, Tf you take any medicines 
at nil, have a responsible druggist to prepare 
eit her of t he following prescriptions, which¬ 
ever agrees with you best. If your 
powers of assimilation are deficient, accom¬ 
panied with constipation, use the latter: it is 
one of the best stomachics and purifiers 
known:—First, sub-nitrate bismuth, bicarb, 
soda, one dr. each. Mix and triturate thor¬ 
oughly; divide into twelve doses, and take 
one after each meal, Second—Potass, iodi., 
two drachms; tinet. cinch, co., ext. stillin- 
gin, ext, rliei.; aqiue distill., each one fluid 
ounce. Shake, and take a teaspoonfnl thrice 
daily. Any other questions will he answered 
with pleasure.—T. W. Mason, 713 Broad¬ 
way , AT. Y. 
SUMMER EATING. 
Wk eat, says the Journal of Health, to 
keep warm and to sustain strength, and all 
articles of food have those two elements in 
varying proportion. Oils, tallmv and whale 
blubber are almost wholly of the warming 
elements; lienee in Greenland, where Iho 
thermometer is many degrees below zero, 
and a great deal of heat is required, a native 
will drink half a dozen gallons of oil every 
day, or cat ten pounds of tallow. In the 
hotticst climates of t he world the inhabitants 
live to a great extent on fruits ami vegetables, 
which have but very little of the heating 
qualities. In our climate, which is between 
the two, meals, vegetables and fruits are 
eaten all the year round ; but if eaten judi¬ 
ciously, if eaten according to tlie season- 
more of fruits and vegetables in summer and 
less of meats and fats — an Incalculable 
amount of sickness would he prevented every 
year. We would think a man deranged who 
should keep ns large fires burning in his 
house in summer as in wither, and yet we 
all persist in eating meals ancl fats and but¬ 
ter all through the summer. Meats and 
butter tire mi our tables three times a day, 
when in reality they might to he sparingly 
used during the summer months, at least by 
the young, the old and the feeble, ami by nil 
who are most of tlie time in-door, or who 
have no active employment. For the classes 
just named a very appropriate diet for tlie 
summer would be as follows: 
Breakfast—Cold bread ami butter, a slice 
of cold meat, or in Its place a couple of eggs, 
or a saucer of berries or slewed fruit without 
milk, cream, or sugar. The same for din¬ 
ner, with one vegetable; no other dessert. 
For supper some cold bread and butter and 
a cup of hot drink, and nothing else; noth¬ 
ing whatever between meals. So far from 
starving on such u diet, the class of persons 
above named would thrive on it, would grow 
stronger, would have more bodily vigor, 
more mental elasticity, and a greater flow of 
animal spirits, and for the reason that few 
would eat too much; there would he noth¬ 
ing to over-tempt the appetite, hence the 
stomach would not be overworked; what 
work it did perform would be well done; 
the blood made would he pure, life-giving, 
and energizing. Any man of ordinary in¬ 
telligence and observation, who will give a 
fair trial to the above system of feeding, will 
scarcely fail to he convinced of its value 
within a week after he begins it. 
icmustk (fBccrnnmih 
ODDS AND ENDS. 
Sausage Recipe. 
I have used the following for thirteen 
years, and know it to he perfect:—To twen¬ 
ty-live pounds of meat add ten ounces of 
salt, two of sugar, two of pepper, and one 
large spoonful of ginger.— Mrs. II M. B. 
To Con Sued Corn. 
I canned some last year, and had splen¬ 
did luck. In order to do so, it should he 
well seasoned with salt, pet per, and white 
sugar, cooked a good deal, say one hour. 
Peas can be prepared the same way; then 
can, same as fruit.— Marla B., Andover, 
A. F„ 1871. 
Canning Without Ilcnt. 
A RECIFE was given in the columns of 
tlie Hurat. New-Yorker last season, (Sept. 
10), too late for me to test, and I would like 
to ask II. M. Gray, (who said in Rural, 
Oct, ‘29, that she had put up two cabs ac¬ 
cording to tlie directions given), if they 
kept, and proved in all things satisfactory, 
and if berries will not keep in the same 
manner? I think many of your readers 
would he glad of this information.—E. A. 
.T., Carbon dale, Pa. 
Tomnto Fites. 
1 have tried the following with success: 
Scald and peel of Pear Tomatoes sixteen 
pounds for six pounds of sugar, in which 
cook them till the sugar penetrates and they 
are clarified ; then take out,spread on plates, 
flatten and dry in the sun. A portion of the 
sirup may besprinkled over them while dry¬ 
ing. After they are dry pack in boxes, 
sprinkling each layer with white sugar. 
Treated in this way they will keep long and 
retain the flavor of the best tigs.— Rural 
Header. 
Scalding Bed-Bug*, Again. 
In the Rural New-Yorker of June 24th 
H. Keeler asks to be enlightened upon the 
bed-bug hot. water treatment. Hence I come 
again to the rescue. I think It will be read¬ 
ily conceded that nil tilings grow faster when 
Ihe moon is new than when it is old ; this is 
as true of the vegetable as of the animal 
kingdom. Then it is the best time to de¬ 
stroy those vermin when they are hatching 
and increasing, for you thereby not only de¬ 
stroy those in existence but thousands in 
embryo. Now, if your correspondent, H. 
Keeler, will scald her bedsteads, find the 
woodwork of her rooms where the bed-bugs 
are found, with clear hot, water, or hot alum 
water (either is effective), commencing the 
first new moon in March, and pursuing 
the same, course for three consecutive new 
moons, her house will he entirely rid of bed¬ 
bugs.—M. Connell. 
Netu publications. 
To Dry mid Cook Corn. 
E. A. Riehl writes one of our contempo¬ 
raries:—“To dry corn for winter use is not 
always an easy matter when done in the 
ordinary way; but it is so good a dish when 
properly cooked, and comes in such good 
play during the winter and spring months, 
when the good housewife is often puzzled 
what to cook, that all should have a supply; 
and for those who have no better fixtures 
for drying, I would recommend the hot-bed. 
Place the parboiled com, cm from the cobs, 
on hoards, or sheets in the hot-bod, or other 
frame, and put on the sash, raising them a 
couple of inches each end, the sun shining 
in will make it so hot, that the com will dry 
perfectly in one day; and the heat, will be 
so great that not a fly will go near it, and 
should a shower come up it will be quite 
safe where it is, and ready to take advantage 
of the first, hit of sunshine; when properly 
dried it will last for years. To cook it, my 
wife says, put it in a tin or other vessel with 
a lid, pour on enough hot water to cover 
well, set. on stove where it will remain near 
the boiling point, hut should not boil, leave 
on three to four hours, then lake half cup 
of cream, into which stir a teaspoonful of 
flour, and pour into the dish with corn, or 
instead of the cream use milk, and add a 
small piece of butter; season with a tea¬ 
spoonful of sugar and a little salt, set on the 
stove half an hour longer and it is done." 
GET THE BEST I 
THE PEOPLE'S PRACTICAL 
POULTRY BOOK: 
A WORK ON THE 
Breeding;, Bearing, Care and General 
management of Poultry. 
BV Wilt. M. LEWIS. 
224 Large Octavo Pages. Price, $1.50. 
llow to Cook Green Corn. 
Corn should he allowed to boil, (says the 
Ohio Farmer), in clear, soft water, and by 
itself alone. Not. in salt and water, for the 
salt hardens the corn; and not, on any ac¬ 
count, boil tlie ears of corn with potatoes, 
as so many do, for this greatly injures tlie 
taste and goodness of the corn, and also 
hardens it. 
It i3 well known that the skin of the pota¬ 
to holds a poison which is freely given to 
water, rendering it unfit that corn should be 
boiled in it. Perhaps you will think this 
unimportant and unnecessary, hut. I have 
eaten iu hundreds of families where corn was 
cooked in no other way except with the po¬ 
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and wholesomeneas. 1 have also seen corn 
cooked on the cob where moat and vegeta¬ 
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are guilty of such a barbarism as that. 
This Is one nf the Hnest got.ton-up works on the 
subject on which It treats, for its size and price, of 
any publication of the kind In this country, as evi¬ 
dence of the truth of which road 
WHAT THE PRESS SAYS OF IT. 
Tit k r'Kopi.i'.s i’RACUCAi• Poultry Book. 
Tin* Ism hand-hnidi, lately Issued from tile RrriiAt. 
New York.hr (.nice, uud vatuutde for Its viinod in¬ 
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which It la Illustrated. Ills not Intended u- a fan¬ 
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round advice t>i those wln.aie iTioxpurh'lieed In ponl- 
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WK have examined da contents, and Imvo much 
plea-dire In recommending It. to poultry fanciers on 
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pockel.s will not bear Urn double expense, aa super 
xedlni/, for the use nf Aincrlenns. the excellent man¬ 
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A till'd io.— t'n inula Fa rmer. 
ri opi.K.s's I’llAOTrr \ i. Pori.Titv Book.—T his is n. 
handsome volume of 221 large pages, and Isenunmod 
full of practical information on all matters relating 
to poultry keeping. * * * To nil who raise poultry, 
whatever luny be the scale of their operations, ihis 
hook will be interesting and protllable. --Hit Key’ll 
Journal. 
Bust DBS e min "lying this experience nf Its practical 
author tor a quarter of a front ury, ll rmdiiltis cor tri- 
bulioiia from some of the tipst praeMel hnaiders and 
tuiirlors In the [lulled States, • * * The portion 
devoted to diseases nod their remedies, Is alone 
worth the price of the book. I'll rIII mo kcarlev. 
It la the moat complete woi It of tlie kind ever pub¬ 
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knew client bi peds of fowls with the. miring, l ttlon- 
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fully and all rectiyely pictured out. H’tihrtinru mint. 
It costa but $1 j 0, but. Is worth ten Mines that auiu 
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untouched.- I'h raaiiyn Tt'leyrupU. 
Tjdh is the most complete and exhaustive treatise 
on poultry Clint has ever omul from ouner the Eng¬ 
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should lie In iHu hands ot every rearer of fowls. 
irrifr.ru i!h i'M tan Advocate. dlucmnuti, O. 
TttB work has been well received by poulterers, 
and l* highly recommended by the press. The work 
Is sent, postage paid, to unv address jo the I nited 
Stales, on receipt ot +L.'iOut llii. Rpuai, nlllce. -Hus¬ 
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WK ha ve not. had the work long enough to ha vo 
perused carefully its two hundred and twenty-four 
pages, hut. we huve taken up the practical part, ancl 
feel Justified In allying wo me.end it. -South, i n 
Fill nice, Mrinnlnr 
'l’HB ” People's Pntolienl Poultry Hook," published 
by D. II. T. Moure, Rural Nkw Voukku oitlee. New 
1 ork, is a hook that if It U at. all in keeping with the 
title, unv limner would say, would uo extremely val¬ 
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It treat* of the different breeds, and the breeding, 
rearing and the general management, of poultry of 
ull kinds, and contain* Just the Information most 
needed by the people Hunll Car'd in Id a. Charleston, 
i \ 
IT IS decidedly one ol the best we have ever had 
the picus ii re of l eading, and the price being so low 
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WE do not hesitate to pronounce It the very Hnest 
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Oa. 
THE work is handsomely Illustrated, and the au¬ 
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teresting to ull and iieeesmiry to poultry raisers and 
dealers. lUiniliirauil Farmer, Richmond, I’n, 
Til v, bonk Is pleasantly written, and filled with cap¬ 
ital wood cut* in illustrution of the text, li will, 
doubtless, uud full favor with the lover* of fine 
fowls .—Jlrooklyn ho tin Union. 
Xy is us full of Information, on the subject it treats 
of. as an egg Is of meat, arid scums to bo oggs-aotly 
what. rowManclers would wish to have at h.ind to 
help their thoughts.— .V. 1 . Examiner and dhmnUU. 
It will be found Interesting mid vuluuhlo tto every 
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The a hove are only a few of the many cnmm*nda- 
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PROrUSELY ILLUSTRATED 
with Cuts, many of thorn from Original Designs. 
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Address all orders to 
D. D. T. HOOKE, Publisher, 
New York City, or Rochester. N. Y. 
A 
I. I, E N * S 
AMERICAN CATTLE: 
Their History, Breeding and Management. 
BY LEWIS K. ALLEN, 
Date President New York Stale AuriruUural So¬ 
ciety, Editor "American Short-Hunt 
Herd Hook," Author "Iinrol 
Arctideelurc,'’ etc., etc. 
This Work, which Im* been highly commended by 
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duodecimo pages II will lie mailed, postage paid, to 
any address in flu- l ulled States or Cupudu oil re¬ 
ceipt of the reduced prleo. $2, Address 
I). 1>. T. HOOKE. X.mv York City. 
’j 1 II E A HI E It I <' A N 
PRACTICAL COOKERY BOOK. 
r p ai > k w 
AMERICAN FARM BOOR. 
By RICHARD I,, A I, LEX. 
REVISED AND GREATLY ENLARGED BY 
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 Bus la miry (n the South,” "Fine 
ll'oot Shoe/, Husbandry, ' M\, and Editor of 
the Sheep Husbandry Department of the 
Rural Nero -1 m her. 
Tuts excellent work (sold hereto fore only by sub¬ 
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ILLUSTRATED WITH OVER 50 ENGRAVINGS. 
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ONE HUNDRED VALUABLE RECIPES IN COOKERY. 
Also, fall directions for getting out Tables, Joint¬ 
ing and Carving Meats, Poultry, Ac.. &Q. Address 
1). D. T. MOORE, 
New York City, Of Rochester, N. Y\ 
Opinions ol' llic Press. 
From ibo Now England Firmer, Host on. 
Twk Practical Sued micro i» n work llmt )wi» long been neotieil 
by our people. It qtiouKl be lu the hand nod lmud of every perion 
owning alieep. 
From the Country CeiaJeimin tmd Cultlvntor. 
An it whole, ill la hook is uuqu.'iillonnhly lu mtvniicy of anything 
of the kind now before the public. 
From lhu Maine Farmer. 
Tin: pfline i«f tlie author, Hon. 11. S. Randall, it a guarnntee of iu 
completeness and reliability. 
From the Now York Tribune. 
Is tills volume the author has exhausted llio subject, and nlven all 
that i« necessary for nny thru or t<* know nbo“t aelvctliiK, bleed!) 
ami Kem’rnl management nf sheep, lu health or sloknov;. Wo heartily 
command lliin work to nil who wish for n sound and thorough tiont'io 
oil Shvcp Husbandry. 
From the Ohio Farmer. 
The reputation of llit* author - who ranks as tue authority In this 
country upon all that pertains to the breeding and tnaungeinent >•! 
duw|)'ivUI indue# a lurifa and conllmujd deinnud for *• The FrACtk:il 
Shepherd.” 
From the Journal of the N. Y. Stale Agricultural Society. 
Tins riuencAi. Siikpwkup Is a most complete work on Sln «p 
Husbandry for the practical wool grower, and gives all the important 
matter required for the mnnagemeut of sheep, ioi well us udeicTiptbo 
of thf various breettaadapted to our country. Tliii wookmoet* if (C 
wants of tl»p wool groxvora. 
From the Prairio Farmer. 
Tiib IIlustrations of sheep nro by the best artists of New York, and 
Well tlonO. The letter preas and paper are ell that Could be desired 
In a work or this description. It will undoubtedly meet with the 
Urg*Mis it* merits demand. 
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Nuhshu St., New York, who are the Jobbing Agents. 
’U 1115 
AMERICAN FRUIT CULTURIST, 
By JOHN J. THOMAS, 
Containing Practical Directions for the Propagation 
and Culture nf 
LEWIS F. A 1.1,EX. 
Allen's American Farm Hook lots been one o* the 
standard farmers'hand book* for twenty years; it 
is still a valuable book, but not up to the t ones : and 
as Its author, Mr. R. L. Allen, could nut give time to 
its revision, Mils was undertaken bv Ills brother, Hon. 
Lewis F, Allen the distinguish' d farmer of Frio 
County, editor "f the American Short-Horn Herd- 
B Ok. i he work f* greatly enlarged, and full.,r sug¬ 
gestions from the rich experience of Us editor and 
reviser, and is called the New American Farm Book. 
Price, <2.50. Address D. D. T. MOOltE. 
New-York City, or Rochester, X. Y. 
futtit tubes 
In the Nursery, Orchard unit Garden, with descrip¬ 
tion of Hie Principal American ami Foreign varie¬ 
ties cultivated lu the United Slates. Illustrated 
with Four IIdnbhkt) and eighty AccmiATi; 
FlGtJltKS. For sale at ONLY <3 Plot COPY, by 
D. D. T. MOOltE, 
New York City, or Rochester, N. Y. 
r p II 15 TROTTING 
HOUSE 0E AMERICA 
With Full Directions How to Train and Drive 
the Horse; ami Reminiscences of the 
Trotting Turf. 
of 
By HIRAM WOO GRUFF. 
This is a valuable work,and *li"iihi be In the hands 
..I everv horseman in the countrv. It contains 112 
pages of Interesting nnrl inacruutlvo rending, and is 
for sale at the OlHCe of the itt'll.W, Nicw-YOHKKR. 
Price $2.25. Address 
D. D, T. MOORE, 
New York City, <»•’ Biiclirnci’, X. V. 
rpilli <’1111511 M A KICKS’ MANUAL. 
1 BY J. 8. BUKl.l.. 
a Practical Hand-Book, which embraces Tree Uses 
on the Apple; Construction ol Cider Mills, Cider 
Presses. Seed Washers, and Oder Mill Machinery in 
f encral ; Cider Making: Fermentation: Improved 
•roues* m Iteflmng Oder, and Ua Conversion into 
Wino and Champagne t Vinegar Manipulation by the 
(Slow and Quick ProCtsse*; Imitation Cliler t; Vari¬ 
ous kinds or Surrogate Wines; Summer Beverages; 
Fancy Vinegars, etc., etc. Price, only 81.50. 
Address D. D. T, MOORE, 
New York City, or Rochester. N. X. 
. c4 
