a 
lirirg fjtrsbanfrrg. 
X. A. WILLARD, A. M., EDITOR, 
0» Littlk Fills, Hkbkimkb Col'ntv, New Vokk. 
BUTTER MAKING IN COLD 
WEATHER. 
A correspondent from Waco, Texas, 
sends us t.he following: 
It has been urged Jn the Kirn a i, that cleanli¬ 
ness is the great, point In making butter. Clean¬ 
liness of the milk vessels and churn is very 
essential; bul 1 ara of the opinion that the main 
point In making butter in the winter is to have 
tiie milk at the proper temperature while churn¬ 
ing. My wife has been making butter for four 
winters In Texas, arul t his winter she has failed 
at times to get any butter at all from a eh uru¬ 
ing, At other times she has had to keep the 
churn going for hours before getting any but¬ 
ter. T suggested to her the plan of warming, 
over the fire, a portion of the milk, and then 
pouring it into the chum, instead of using any 
warm water, which ig the usual custom. She 
made the experiment by warming the milk in a 
large milk pan until lumps of butter began to 
rise to the surface, then pouring it into the 
chum, after which the butter formed in a short 
time. 
If you or any one else can tell us any different 
ami better way of churning in the winter, I shall 
loci that It alone Is worth my year’s subncrlp- 
whetlier it came from diseased rennets, or 
impure coloring matter, or diseased cows, or 
other causes. It is stated that some cheese 
bought by a merchant from another person 
whose name is unknown has also proved 
equally bad. It is said that consumers of 
this cheese in La Crosse, North La Crosse, 
Shelby, Bangor, Jankun, Lanesber, and 
other localities, all concur in their statements 
concerning the bad results from eating it. 
i orbs man. 
WINTER CARE OF STOCK. 
Tile whistling winds of winter admonish 
the frugal farmer that the care of his stock 
is now a matter of the first importance. He 
other diseases prevailed throughout my 
neighborhood, at which time I recommended 
giving salt twice a week, as I have during 
the prevalence of the late cow disease. 
I now make the statement that I have 
never had a cotv or horse affected by any 
prevailing disease, unless you may call this 
au exception; I bought a cow two and a 
half months before the appearance' of the 
iggunrc snfonnztmx. 
A JERSEY PARSON TALKS. 
Eureka ! I have found a sure remedy for 
dyspepsia, blues and poor sermons! Iu my 
excess of joy and benevolence, I shall decline 
of mineral poison could be found in it. Dr. 
Jackson suggests that the bad effects of the 
cheese may have been caused by the rennet 
used in manufacturing the cheese, but lie 
comes to no positive conclusions on this 
point. 
We have heard it stated that rennets taken 
from calves that have not been allowed to 
suck or have food, are poisonous, and would 
be likely to cause the trouble if used for cheese 
making. It is not usual to save rennet of 
this description, but still it may have been 
done in some instances. We should regard 
such rennet as bad and improper for cheese 
making, and tanners cannot be loo cautious 
hale furnishes the warmth that renders the 
animal comfortable. It is not necessary to 
enter into any specific details of the modus 
operand i, as the fact is too well established to 
admit of question. 
To winter stock properly the first care 
should be to secure warm, well-ventilated 
stables and comfortable sheds. These will 
be found a matter of economy in the amount 
of food consumed, very much less being re¬ 
quired in good stables than when fed out iu 
the yard, and also less of what is fed will 
run to waste. 
If it is desirable to use coarse fodder, as 
corn stalks, straw or not first quality hay,its 
„ul ^ m less man a week, x nave chapter of exposure. Let me inform you 
now stated facts; draw your own conclu- that I am a true-blue Jersey Parson, 
sions. j > 
TP , , . . , x , “Passing rick on forty pounds a year,’» 
_?™? crp<!st sl T ld approach nna save my p „ or brethren of , be 
us I should rely with a great deal of confi- r wi, ” fmm tm. he ... 
dence upon the same course. 
Rochester, N. Y. 
E. May. 
‘tome- licrtr. 
PORK RAISING AT A PROFIT. 
S. C. Pattee, Warner, N. II., furnishes 
the following facts and figures to The People, 
tion. This is n great country tor cattle, but such in saving rennets only from healthy calves- efficiency may be materially enhanced by which will interest many of our Eastern 
TF. a] T e f nk “ *■'“ »'r a “ d iMi "S in d4 pod. cornuum. He I have no 
few families have any milk and butter, at least ,( y a\ iu take lot at least lout or me uajs mangers. J lie saving thus effected will brag figures to present, only a few facts to 
no butter. Hut the difficulty la not in the conn- before slaughter. more than repay the cost of cutting, in nddi. show that pork can be raised to a. nrnfit. 
butter in the winter time, that comparatively 
low families have any milk and butter, at least 
no butter. Hut the difficulty U not In the coun¬ 
try, nor for want of cows, but in the fact that 
Ihc people will not properly provide for foodlng 
and protecting their milch cows. Rather than 
do it, they will turn out their eows and let them 
run until spring, when the grass comes out, and 
then gat tier up all they can hud with young 
calvoB. 
Not unfrequentiy you will find men on the 
premises who will pen twenty-five cows In the 
spring, for milkers, and when winter sets in 
only a few, if any, arc kept up, and they do not 
give milk enough lo make butter. Hence it is, 
when a stranger cotnes into the country and ex¬ 
pects to find milk flowing in abundance, he can 
scarce find enough at this season, on the road, 
to feed a siolt child. 
I am making butter for market off of three 
cows, common prairie cows; therefore 1 am 
particularly interested in butter making.—A 
Texan. 
Remarks.— Trouble is sometimes had dur¬ 
ing winter in obtaining butter from cream 
that has risen from milk set in uneven tem¬ 
peratures, This is often the case where the 
cream has been allowed to freeze. Milk in¬ 
tended for butter making should never be 
allowed to fall in temperature below 55 . 
Cream rises most readily from milk at a tem 
perature of about fit) 1 ' (sixty degrees.) From 
55 to 62 may be considered the range of 
temperature best adapted for the milk to be 
employed in butter making. Much trouble 
is often avoided in churning by having the 
cream at the right temperature when the. 
churning commences. A thermometer should 
always he employed for this purpose. It is 
true some people of long experience cau 
guess pretty accurately as to the proper tem¬ 
perature by testing with the finger, but it is 
a very uncertain and unsatisfactory way of 
“ doing things.” 
In cold weather the churn should be well 
rinsed with warm water. Then the tem¬ 
perature of the cream should be raised so 
that it will stand in the chum at from 00° 
to 62". A degree or so above this may 
sometimes be allowed in cold weather, but 
as a general rule the cream during the 
process of churning should not go above a 
We have no doubt, as Dr. Voelcker has 
suggested, that damp and badly ventilated 
curing rooms may sometimes be the cause of 
unhealthy cheese, and a similar condition in 
meals results from improper curing, as has 
been shown by the same chemist. The Wis¬ 
consin trouble, however, may yet be traced 
to other causes, and we hope to hear of its 
solution. 
--- 
THE VERMONT DAIRYMENS’ 
ASSOCIATION. 
The Burlington Free Press gives the fol¬ 
lowing from Secretary Buss, announcing 
what Is sought to be accomplished by the 
Vermont State Dairy Association recently 
organized at Montpelier. Mr. Buss says: 
“It is demonstrated tlml Vermont dairy pro- 
duets, though beniinga (jock/ general reputation, 
are not, ilk u whole. Strictly flrst-uiBss, and do 
not return to the citizens of vhi Stale so much 
money, by many thousand dollars pe r annum, as 
they ought; that, the product per cow is not so 
large as it might, and ought to be; that I h<> num¬ 
ber of cows kept, as compared ivlih (lie number 
of acres of tillage lands, is much too small; that 
the prevailing system of marten irig the product 
is radically faulty, in that there is nor a proper 
discrimination between tho several grades, and 
the better are made to com pen sale lor the loss 
to the middle men on I lie poorer, which Inevi¬ 
tably resells from the system; that tho supply 
Of labor, specially of female labor, is inadequate 
to the wauls of the State, imperiling the dairy 
interest of many towns, and that these mid 
many other defects and evils of our as stem may 
be remedied by a proper diffusion of informa¬ 
tion among the people. 
“To invest ipiife all those defects and evils, and 
propose practicable remedies, is the office of the 
Dairymen's Association. Tho manner in which 
it proposes tottceomplislt these purposes is to in¬ 
vite addresses from practical men who have in¬ 
vestigated and experimented upon the several 
subjects until they have established certain facts 
and principles; to cause inquiries mnl investiga¬ 
tions tu be made and reported by committees 
appointed from uniting the members of the As¬ 
sociation, and to compare experiences mid elicit 
facts by discussions. 
“The Constitution provides for ti three day s’ 
mooting, substantially upon the plan pursued'in 
like meetings under various names, in tho other 
New England States, New York, tiltio and tho 
Northwestern States, which meeting will proba¬ 
bly bo hold during tho third week of January 
lust., at such place as may offer t he greatest, in¬ 
ducements in members, etc., etc. 
“The Committor- are not yet prepared to an¬ 
nounce any programme for the first Winter meet¬ 
ing; but it may not be premature to announce 
that they have already made preliminary ar- 
temperature Of 65°, as the color and flavor that they have already math- preliminary m 
of the butter will lie initirerl Whrn rmiim rangomoiits M itIt Di.G. It. l.oriug. Salem, .Moss,, 
oi mentuic .1 Mill oe lnjuiecl. When Cream President of the New England Agricultural So- 
or milk is to bo warmed over a stove in eiot.y, an accomplished rpouk-r, one ot the most, 
order lo m*» re the proper temper*™., the fit 
vessel containing it should be surrounded sociatlonon the breeding: and feeding ol’ dairy 
rpi7,_ , . stock, rheyhava also made positive arnuigc- 
witli water. Hits will avoid scorching or menKwii.h x. A. Willard, a. .m., or Herkimer 
burning the cream. Our correspondent is c 'V" tlty ’ Ni a , Poetical dairyman, who lias 
, . . . iUl 18 given years ot time to the investigation of I lie 
right m ilia observation that it. is an important subject, both in this country and in Europe, un- 
noinl in hnlter main no- In have tho , lf r l or the auspices ol the American Dairymen’s 
pomi 111 Duller making to nave the cream at Association, formerly (lit Now York Cheese 
the proper temperature while churning. The Maker*" Association, and who is believed bv the 
trouble referred to in bis letter mine with- KKXaSTSM 
out doubt from a non-observance of tile *3^S^^5n«5SISS?«S 
1AV1 1X01 IXIA _ .1 . i i * 
principle. 
-♦♦♦ 
WISCONSIN CHEESE POISONING. 
The Prairie Farmer of December llih 
publishes an article from the La Crosse Re¬ 
publican in regard to recent cases of cheese 
poisoning in La Crosse county, Wisconsin. 
The facts as given may be briefly stated as 
follows:—Several grocers and provision 
dealers purchased, during ihe fall, consider¬ 
able quantities of cheese from a respectable 
other gentlemen v ho will be engaged as fast its 
the accumulation of funds will warrant, 
“ H may be proper to remark l’or the Informa¬ 
tion of those parties who were not in iiUendnnco 
upou the Convention for theurgnm/arton of the 
Association, that a majority of the officers were 
present and entered heartily into the spirit ol 
Ihe meeting, and are thoroughly in earnest in 
their endeavors to make the Association a suc¬ 
cess, and that its success is already t ulI v guaran¬ 
teed, although a large accession to the list of 
members is still dost ruble. 
“ We repeat what we have said on a former 
Occasion, that none should refrain from becom¬ 
ing members, fearing they may md lie able to 
attend ih<- meeting, as the constitution provides 
that tho transactions shall bo published and dis¬ 
tributed to all t he members, thus ret urning them 
and successful farmer residing in the town f/mombmilfip!" ° a * 01 the tW ° doilars lnvested 
of Burns, La Crosse county, Wisconsin. --- +++ _ 
The cheese on being eaten produced violent So“*h champion (IV. Y.,) rhccc Factory.— 
cramps, vomiting and purging. One liter- Tbe Watertown Reformer says:-Tho report of 
chant bought, forty cheeses, and wherever ei Goodrich, the manager of ihe South 
. r * 'yuulvu Champion Cheese Factory shows 1,37J.827 pounds 
they have been sold the same troubles have of milk worked up there, making 143,139pounds 
been realized by consumers. Every' possible o f cheese, which sold for $22,364.63. 
effort was made to gather in all that had not -- 
been consumed of this cheese, in order that BuWer A correspondent, at Tuliy, N. 
no furtlier mischief should occur. It is ^as, tubs, &c., 
, vo u. ii aie manufactured by machinery run by steam 
Stated the farmer referred to IS a very sue- or water power in Central New York, near or on 
cessful dairyman and upright man, and no th o Central Railway.” At Seneca Fails, we be- 
one who knows him can believe for a rao- Ueve ‘ __ 
ment that he was acquainted with the Power for churning.— j. J. Conet writes: 
nature of the unwholesome ingredients found “Having used horse and dog power for churn- 
in his cheese. The physicians, too could lnB "' 1 consider a small engine, all things consid- 
not determine the cause of the trouble- cheapen power, i have used one of 
iuv uuuuie, one and onc-lialf horse Power, ten venra ” 
Hatter Palls. —A Correspondent at Tuliy, N. 
Y., asks where “ butter pails, firkins, tubs, &c., 
are manufactured by machinery run by steam 
or water power in Central New York, near or on 
the Central Railway.” At Seneca Falls, we be¬ 
lieve. 
mangers. Tim saving thus effected will 
more than repay the cost of cutting, in addi¬ 
tion to the benefit the cattle derive from the 
preparation of their food. Another consid¬ 
eration, is the better condition and quality 
of the manure pile. 
Too much care cannot be taken to keep in 
good condition in the early part of winter. 
It is unquestionably cheaper to feed well 
from the start than to let cattle get poor and 
then try to tiring them up. The usefulness 
of working cattle and milch cows is very 
much injured for half of the succeeding sea¬ 
son if they are allowed to come out poor iu 
spring. The same effect is observable upon 
young cattle of any kind. 
If grain of any kind is to be used, econo¬ 
my dictates beginning with it in moderate 
quantities early in the winter. Upon cut feed, 
dampened in the manger or a box lor the 
purpose, scatter and mix bran, shorts or 
out and corn meal. There can be no doubt 
about its paying to grind the grain. Mixing 
it with the cut feed ensures the consumption 
of the whole with much more relish. 
Cl l - # 
{Salt, is necessary m winter ns in summer— 
not large quantities at uncertain intervals, 
hui a. supply where the desired amount can 
he taken by the stock as their wants dictate. 
Hard lumps to be licked off slowly with the 
tongue is the safest and best mode of supply¬ 
ing it. 
Too much attention cannot be given to 
regularity in feeding. Cattle suffer from 
hunger if neglected too long, and eat too 
much to be beneficial when they have been 
stinted. Every farmer should make it a 
part of his religion through the winter to 
attend to feeding regularly. 
Water is a very important item. If pos¬ 
sible it should be where access cau be had to 
it at all limes without obliging caLtle to go 
out in the cold wind, through snow drifts 
and icy paths to supply this want. In ex¬ 
treme cold weather every observing farmer 
knows they do this with reluctance, often 
suffering long before venturing out. It Is a 
species of cruelty to animals that should be 
avoided even at much labor and expense. 
Another important auxiliary in wintering 
stock is a well stored root cellar and a free 
use of its contents. Roots chopped fine are 
the butter and sauce they relish with dry 
hay as you relish those articles upou the 
bread with your daily meal, and the provi¬ 
dent farmer will not omit summer labor and 
culture to ensure a good supply for his herds. 
Stables of all animals should be kept 
cleaned regularly every day. This is essen¬ 
tial to preserve health, and its neglect will 
early become painfully perceptible if atten¬ 
tion is given to the stock. The curry comb 
and brush should be frequently used on 
neat cattle, as well as horses, to keep the 
pores of the skin in a healthy condition and 
ward off disease. In a word, cattle in winter 
brag figures to present, only a few facts to 
show that pork can be raised to a profit 
with corn as high as one dollar and fifty 
cents per bushel, 
“ H. II. IIakiuman’s pig, at nine months 
and ten days old, weighed, after hanging 
four hours, three hundred and twenty-two 
pounds; was fed thirteen bushels corn meal 
at one dollar and fifty cents per bushel, with 
a tew pumpkins, small potatoes and sour 
milk. From accounts kept, his pork has 
cost him nine cents a pound. 
“ Cyrus Hale’s pig, at seven months and 
twenty-one days, weighed three hundred and 
ten pounds. Ilis feed was fifteen bushels 
meal and sour milk, no pumpkins or small 
potatoes. 
“Jesse Savory’s pig weighed, at seven 
months, twenty-two days, three hundred and 
thirty pounds. His met hod is to boil ir kettle 
of pumpkins every morning and stir in meal 
enough to make a thick dough while hot 
He thinks this mixture equal to clear com 
meal for laying on fat. His corn is ground 
on the cob. 
“B. II. Watson’s pig weighed, at nine 
months, ten days, three hundred and thirty- 
two pounds; was kept entirely ou sour 
milk and meal. All these gentlemen believe 
that meal, cooked or scalded, is worth a 
third more than when fed raw. 
“Frank Robbins, Esq., South Sutton, 
last spring bought five pigs and two shotes 
for fifty-four dollars; one pig died. He 
bought sixty-five dollars’ worth of meal; this 
was fed with small potatoes, which was all 
they had. The six dressed 1,710 pounds. 
His account stands as follows: 
To seven pigs... *5100 
Sixty-five dollars’ worth of meal. G5 UO 
$119 00 
By 1,710 pounds pork at fourteen cents.,.., 239 40 
Balance for small potatoes and protit.$120 40 
“ A very good way to get rid of small pota¬ 
toes and large ones, too, at present prices. 
“ Oct. 5, 1 sold G. S. Rowell a shotc that 
weighed one hundred and ten pounds for 
eleven dollars He kept him sixty-one days, 
fed nine dollars’ worth of meal, and dressed 
two hundred and twenty-seven pounds. 
“ These statements will show that when 
corn is not over one dollar and twenty-five 
cents per bushel, pork at ten cents a pound 
cau be fatted at a profit, if rightly managed. 
These pigs were all taken good care of. 
Their pens were kept scrupulously clean 
and supplied with an abundance of dry bed¬ 
ding. The pork is sweet and wholesome, 
and being free from trichina, no one will be 
likely to die of eating it.” 
-■*•-*--♦- 
How to Fatten a Pig.—I have a pig that is five 
ami a half months old, anil I wish to kill her the 
first of March, but don’t want to commence to 
fat her until two months before killing. Will 
you be kind enough to tell me what to fat her 
on and how many quarts to give her per dav?— 
C. B. B.„ Portland , Me, 
We cannot advise what to feed without know- 
cloth ” from the needless ills to which they 
are heir, and the long doctor’s bills and 
longer accounts for quack medicines: hence 
I publish my wonderful discovery; and, as 
I think you have some experience as to ihe 
efficacy of my remedy, perhaps I can get 
your “ certificate,” though you are so chary 
in lending your influence to the quack medi 
cine business. 
Oh, ho! haven’t I bored my congrega¬ 
tions ! and while I portrayed the sufferings 
of this life, stood as a living example of my 
text. I suffered from ill-digested food, and 
they from ill-digested homilies. 1 began my 
profession with the prevalent notion that my 
labors were to be exclusively intellectual and 
Spiritual, leaving toothers the grosser affairs 
of this life, us though there was something of 
professional degradation and contamination 
in all manual labor. My body was regarded 
as a mere tenement, with au apartment for 
my allowance of brains, and a pumping room 
where the heart could try and force vitality 
into stagnant nerves and muscles. Eating 
was a humiliating necessity, which required 
no particular attention as to quality, so that 
the quantity was not excessive. 
I soon learned, especially in warm weath¬ 
er, that the brain would become sluggish in 
spite of my positive assertion that my ser¬ 
mons were not ready for Sunday; while 
my body was crying out in every aching 
bone and benumbed muscle for exercise. 
There tv as that bane of the minister’s study, 
which some daughter of Eve, tempted of the 
Adversary, had put there, the soft, tempting 
lounge, on which an hour or two was spent 
oblivious of “division,” “secondly,” and 
“ inference,” and then the brain would con¬ 
sent to resume its task, though generally but 
feebly invigorated ; but the yawning, stretch¬ 
ing body said plainly as words could speak 
it, “exercise,” “air,” “exhilarationyet 
yawning and stretching was nil the satisfac¬ 
tion it usually got. By this long refusal to 
give the lungs and muscles proper stimu¬ 
lants, their ability to keep up a healthy tone 
lo the system was destroyed, and dyspepsia 
with all its attendant, horrors laid firm hold 
upon the delinquent. Ah, the painfully re¬ 
membered dozens of boxes of pills of all 
sizes, and tastes, and Colors; the quarts of 
bitter decoctions, and pounds of nauseating 
powders, which have gone down our dis¬ 
gusted throat, as a peace-offering to the of¬ 
fended flesh! Still, the grim monster kept 
Ms relentless hold. And then the horrors, 
“Gorgons and chimeras dire,” deaths by 
fire and flood, eurtlinuakes and lightnings, 
murders and blood; t he idiocy and insanity! 
That imp oi darkness, neighbor Walke’s old 
black rooster! How often I anathematized 
Lis flaming red neck and head, emphatical¬ 
ly suggesting his belongings, a seal of his 
commission from the nether regions. What 
“ Horror screamed from his discordant 
throat?” It cost many a dime paid to a lit¬ 
tle “ebony” to drive that hireling of Old 
Nick from my door, where he was sure to 
take an early position daily, and crow inces¬ 
santly, with a long drawn screech that made 
every nerve in my body jump with anguish. 
And then, the provoking biped, no sooner 
had T paid the price of Ins expulsion to the 
little negro, who generally received it with 
a broad display of ivory, as though he 
thought me a fit subject for the “ ’sylem,” 
than the exultant scream would resound 
from the other side of the house, ns though 
bent on driving away what little wit the hy- 
pocondrla had left. 
But why prolong this chapter of horrors! 
I am cured! 1 am free! 1 am sane! And 
I am most devoutly thankful 1 1 am now a 
stranger to headaches, evil forebodings, bad 
dreams, nightmares, and evil-minded roos¬ 
ters. When I go into my study 1 can exer- 
reouire constant and r-ond nre ns n msifpr * In g the relative prices of different kinds ot food cise mv mind vigorously, with no recurring 
„ I l * tke I ,n tliat market. Indeed, it may He a drowsiness to ihterrupt my investigations 
Power for Churning,— J. J. Conet writes: 
“Having Used horse and dog power for churn- 
ine; I consider u small engine, all things consid¬ 
ered, the cheapest power, l have used one of 
one and one-half horse power, ten years.” 
of sLrict economy, as well as for their own 
health and comfort. 
- ♦♦ ♦ 
SALTING CATTLE. 
The importance of properly feeding salt 
to cattle to promote health, and thereby 
guard against disease, is not sufficiently ap¬ 
preciated. I have ever been in the practice 
of giving salt to my cattle once a week, pre¬ 
cisely to a day, with the following excep¬ 
tions, viz., when they first, go to pasture in 
the spring and the first part of summer they 
want it ofleuer, and will let me know it by 
going to t he place where I usually salt them 
and gnawing the ground. I then give them 
salt twice a week; but as their bowels are 
loose from eating fresh grass, I give a smaller 
quantity. During the last forty years, or 
more, I have kept cows and horses through 
seasons when black - tongue, hoof-ail and 
question whether It will pay to fatten the pig at 
all, unless the refuse of the correspondent's 
kitchen will do it. This inquiry involves so 
many facts and flguroa which we do not possess 
that we cannot answer specifically. And it sug¬ 
gests the importance of figures to ineu who do 
feed stock. A manufacturer will not enter into 
the production of any line of goods if he can 
buy tho same cheaper than he can make them. 
And he finds Ihe fact out before he invests his 
capital in such direction. So the feeder should 
first find whet her be can manufacture his pork 
cheaper than he can purchase it. We doubt if 
he can in Maine. Will not some experienced 
Maine farmer advise our correspondent? 
-♦-*■-*- 
Swim*, Choice of Breed*. — Sunt, Foster, of 
Iowa, in the Germantown Telegraph, says:—“I 
keep twenty-five hogs to run in my orchard for 
the good of tho fruit, the trees and ihe hogs. 
A year ago last June I gave ten dollars for a 
four weeks' old Lliesler- White. At eighteen 
months I sold him, and he weighed four hun¬ 
dred and forty pounds, while my common hogs 
in the same pen weighed but two hundred and 
sixty pounds. By unfatthfvliu«8 in selcetirg a 
better stock ol hogs, I this year lose 4,320 pounds 
at 8.q cents, $350.40.” 
drowsiness to interrupt my investigations 
and creep into my sermons beyond what is 
“ to the manner bora." This happy change 
has not been brought about by patent re¬ 
clining chairs, a resort Lo gymnastics, where 
a round price is asked for the privilege to 
exercise your muscles in some dose room, 
often overcrowded by heated humanity; aud 
most emphatically not by 
“ A doctur’9 saws an" whittles. 
Of n’ dimensions shapes and mettles, 
A’ kinds o’ boxes muijs nn’ bottles.’ - 
I have taken — wliat do you think ?— one 
acre of Jersey saud, done up with a spade, 
rake, hoe, wheelbarrow, pruning-knile, and 
taken in two doses of one or tu o hours each, 
mornlug and evening. And, Eureka! 1 
have found it 1 
As in}' case is only one of hundreds found 
in the ranks of my profession, you may, 
perhaps, promote the main object of your 
journal and at the same time preach to 
preachers a practical sermon that may be to 
them and their hearers a lasting benefit, by 
giving these truthful notes from a 
Jersey Parson. 
