MOORE’S  RURAL  NEW-YORKER. 
13© 
rti 
AU@.  2S 
good,  practical  sense  from  Quimby,  to  help  fill 
up,  adding  nonsense  to  make  the  article  appear 
original.  There  arc'.  however,  some  few  prevont- 
ivoa  of  noxious  insects  which  our  essayist  should 
have  added  U>  his  list  to  make  it  complete,  and 
among  them  an  “  ash  stick  cut  in  the  full  of  the 
moon  and  hung  up  in  the  cellar,  or  yoiur  bed¬ 
room,  will  keep  moths  out  of  the  orchard  or 
apiary,"  and  wo  will  warrant  it  to  bo  just  as  ef¬ 
fectual  as  the  following,  which  our  Keverond 
Gentleman  gives  for  ants :  “  Leaves  of  tansy, 
catnip  or  black  walnut  will  drive  thorn  away. 
Pulverized  borax  scattered  on  Urh  floor  or  in  a 
enpboard  will  cause  them  to  leave.  Fine  salt,  or 
wood  ashes,  will  have  the  same  elTeot.  But  per¬ 
haps  the  best  and  most  effective  way  to  keep  any 
sweets  from  ants  Is  to  make  a  good  wide  chalk 
mark  around  the  jar,  or  ou  the  legs  of  the  bench 
upoJi  which  they  arc  placed,  as  auts  cannot  cross  a 
chalk  mai'k.  Hives  may  bo  thus  protected  by 
making  marks  around  the  legs  of  the  stands,  but 
they  must  bo  renewed  afhsr  ovoi'y  rain.  In  tho 
Ijouse  tlie  chalk  mark  will  last  for  some  time.” 
Following  this,  we  have  some  “  twaddle  ”  about 
wasps,  mice,  boars  and  spiders,  and  are  also  ad¬ 
vised  to  kill  all  toads  (whioh,  by  the  way,  are  tho 
gardeners’  and  farmers'  best  friends.)  found 
about  tho  apiary,  but  the  rara  nds  of  this  whole 
list  appears  m  a  sentence,  in  which  wo  are  told 
that  tho  ’‘Death’s  head  Moth  is  not  much 
known  or  troublosomo  in  this  country.”  Well ! 
well!  miirh  kivnim ?  Wo  guess  not.  And 
when  the  llov.  J.  W.  8.  finds  a  gonuiiio  Death’s 
head  Hawk-moth,  (Aclia'vniia  alropn),  sucking 
sweets  fronj  a  hive  in  this  country  we  hope  ho 
will  favor  us  by  capturing  it  and  seudiug  to  tho 
lUniAb  Nkw-Youkeu  oflico,  for  it  would  bo  a 
welcome  a<ldition  to  the  editor’s  cabinet,  which 
only  contains  siiecimons  of  tliis  moth  ciaught  in 
Euroi)o.  Tho  llev.  J.  W.  8.  sadly  needs  a  vaca¬ 
tion,  and  when  ho  gets  one  it  is  to  bo  hoped  ho 
will  brush  up  his  theology  if  it  is  as  rusty  as  bis 
entomology. 
Jloinrstif  €coiiom,u. 
STOVE  PIPES  AND  SHED  EOOFS. 
Now  I  do  not  pretend  to  say  that  stove  pipes 
are  hotter  than  a  chimney,  or  so  good,  but  as  it 
often  becomes  necessary  to  use  tliom  as  substi¬ 
tutes  for  chinmeys,  they  may  be  so  adjusted  as 
to  become  sometbiug  else  than  a  source  of  tor¬ 
ment,  as  they  usually  are  to  the  women  folks, 
when  they  exteml  from  shod  roof,  by  the  atldi- 
tiou  of  a  few  extra  joints  of  pjpo— according  to 
tho  bight  of  the  main  bltUding— securely  fast¬ 
ened  to  the  roof  with  strong  wire.  It  may  seem 
a  simple  thing  whi(4v,®^ft^^’'dy  supposed  to 
understand,  4)111  that  ao  not  I  have  abundant 
proof,  as  I  have  soon  more  than  one  housekeeper 
Iwclouded  ijj  smoko  every  time  tho  wind  changed 
from  certain  directions,  and,  indeed,  have  had 
some  cxpcrietjce  of  that  kind  myself,  which  I  do 
not  care  to  repeat.  And  I  have  seen  various  de¬ 
vices  for  removing  the  o«l,  some  of  which  arc 
unsafe  fr.)tn  fire,  though  they  effect  tho  desired 
object.  But  there  is  another  annoyance  from 
stove  pipes,  for  which  I  know  no  remedy — except 
to  always  use  good  dry  wood— and  that  is,  the 
dripping  of  condensed  vapor  from  tho  pipe.  Has 
somo  one  a  remedy  for  that  ? 
JiTLIaM.  WuEliLOCK. 
■ 
ORIGINAL  RECIPES. 
reach  Preserver, — For  every  pound  of  peaches 
dissolve  a  pound  of  refined  sugar  in  a  little  wa¬ 
ter  ;  when  skimmed  clear,  add  the  peolfd  peaches ; 
boil  until  tender ;  remove  them  carefully  that 
they  may  not  break ;  boil  the  sii'up  down  until 
thick  enough ;  then  put  back  tho  iteachojj  for  a 
few  moments  to  mix  all  together  *,  put  into  air¬ 
tight  jars  and  seal  while  hot.  If  tho  fruit  is  cut 
in  halves  or  quarters,  crack  tho  pits  of  half  the 
peaches  aud  boil  in  tho  sirup ;  then  strain  and 
cook  in  tho  usual  way.  The  ll.avor  of  tho  pits 
adds  very  much  to  the  doliciousness  of  the  pre¬ 
serves. 
Peach  Cohblei'. — Pare  nice,  ripe,  juicy  peaches, 
lay  them  in  a  deep  baking  dish,  with  plenty  of 
sugar,  and  a  tablospoonful  of  flour  rubbed 
smooth  in  a  little  cold  water.  Cover  tho  top 
with  a  crust  made  of  one  teacup  of  sweet  milk,  a 
little  salt,  one  heaping  tablespoonful  of  butter, 
one  heaping  teaspoouful  of  baking  powder, 
worked  thoroughly  tlu'ough  flour  enough  to  make 
a  soft  dough.  Rub  the  butter  through  the  flour ; 
add  tlio  milk;  mix  quickly;  roll  out  an  inch 
thick,  and  bake  ui  a  moderate  oven.  To  be  eaten 
with  cream  aud  sugar,  or  mne  sauce.  A  crust 
made  as  tho  above  is  far  more  wholesome  aud 
digestible  than  ordinary  paste  made  of  water  and 
abatiiinable  lard.  Mbs.  Rustic. 
UliUty. — Amid  aU  the  vast  trouble  and  expense 
of  dressing  now-a-days,  .1  am  astonished  and 
pleased  to  see  tho  common-sense  white  or  mar- 
hied  table  cover  so  much  in  vogue,  which  can  be 
j  wi[)ed  off  with  a  clean  cloth,  and  thus  bo  made 
fresh  and  clean  at  each  meal.  Put  on  your 
damask  linen  when  you  choose,  but  when  there 
is  necessity  of  economizing  tho  warhing,  those 
enameled  covers  are  much  nicer  than  I  thought 
before  using  them.  1  at  first  told  J knki  k  I  could 
not  admit  them  on  my  table ;  but  now  approve 
of  them.  Aokt  Floua. 
Warded— Mfthod  for  makiw/  MedU-y  Pictwfs. 
— ^Will  Somo  lady  reader  of  the  Rubal  explain  tho 
modus  oporandi  of  making  medley  pictures  (to 
bo  framed)  from  small  stool  engravings,  aud 
greatly  oblige  a  snbBcribor.  n.  m.  v, 
A  Ri'cipcfor  Brandy  Peaches  IVa^ifcd. — Will 
some  lady  reader  of  tho  Rubal  give  a  recipe  for 
brandy  peaches,  and  oblige  a  constant  reader  of 
its  columns.  J.  c. 
- »  »  >  ■ 
SELECTED  RECIPES. 
Peach  Jelly. — Wipo  tho  down  well  off  your 
poaches,  which  should  be  free  stones,  aud  not 
too  ripe,  cut  them  in  quarters,  crock  the  stones, 
and  break  the  kertiels  small.  P\Jt  tho  peaches 
and  k<!riiels  into  a  covered  jar  ;  set  tbom  into  a 
kettle  of  boiling  water,  and  lot  them  boil  till  they 
ai-o  soft;  stiaiu  thorn  through  a  jelly-bag;  al¬ 
low  a  pound  of  loaf-sugar  to  a  pint  of  juice  ;  put 
the  juice  into  a  preserving  kettle  and  boil  fifteen 
or  twenty  minutes  briskly ;  then  add  tho  sugar, 
and  let  it  dissolve ;  skim  carefully ;  pour  the 
jolly  into  glasses ;  when  cold,  cover  with  thick 
paper. 
Ginger  Wine.— Boil  together  for  half-an-hoim 
seven  quarts  of  water,  six  pounds  of  sugar,  two 
oniicGS  of  tho  best  ginger,  bruisol,  and  tho  rinds 
of  throe  good-sized  lemons.  Whoa  lukewarm, 
put  tho  whole  into  a  cask  with  the  juice  of  the 
lemons,  and  a  quarter  of  a  pound  of  sun  raisins ; 
add  one  spoonful  of  now  yeast,  and  stir  tho  wine 
OVC17  day  for  ton  days.  When  tlie  fennontation 
has  ceased,  add  half  an  ounce  of  isinglass  and 
half  a  pint  of  brandy ;  bung  close,  and  in  about 
two  months  it  will  ho  fit  to  bottle. 
Sugar  TJccr.— ilash  one  pock  of  bran  in  ten 
gallons  of  boiling  water  for  two  hours ;  draw  off 
the  wort,  add  sovou  pounds  of  moist  sugar,  and 
boil  it  with  a  quarter  of  a  ivnuid  of  hops  ;  then 
cool  it  down  and  add  a  little  yeast ;  it  may  bo  put 
into  tho  cook  next  day,  aud  in  three  days  more  it 
may  bo  bunged  down.  At  the  expiration  of  six 
or  eight  days  it  will  bo  fit  to  drink. 
To  Obtain  a  Soap  for  Removing  Grease  Spots. 
— Dissolve  in  half  a  pint  of  water  half  a  pound 
of  washing  soda,  put  in  two  pounds  of  good  hard 
soap,  cut  in  slices,  aud  boil  until  a  homogeneous 
mass  is  formed;  then  add  alczihol,  camphor, 
other,  and  liquid  ammonia,  half  an  ounce  of  each, 
and  mould  it  into  cukes. 
Grill  Sa.uce. — Take  one  gill  of  good  gravy,  mix 
it  with  ouo  tablospoonful  of  mushroom  catsup, 
one  of  French  mustard,  a  few  chopped  capers,  a 
little  grated  lemon  pool ;  add  a  thickening  of  but¬ 
ter  and  flour  and  a  few  drops  of  lemon  juice  ; 
simmer  .till  quite  hot ;  pour  over  tho  grill  aud 
servo. 
JVew  Englarvl  Com  Galce. — One  quart  sour 
milk,  three  eggs,  one  ..easpoonful  of  soda,  one 
toivoup  of  flour,  yellow  corn-meal  enough  to  make 
a  batter  as  thick  as  pancake.  Bake  quickly  in 
pan.s  well  buttered. 
SHALL  WE  EAT  PORKl 
Most  people  will  say  “no,  if  wo  can  get  beef, 
mutton,  poultry  or  wild  game,  or,  in  fact,  any 
other  popular  flesh.”  I  do  not,  myself,  think  it 
tlie  most  desirable  moat,  especially  if  oaten  under 
protest,  aud  still  tho  elements  of  tho  fat  i)art  of 
it  being  mainly  oxygon,  hydrogen  and  carbon, 
are  amoug  the  most  important  ones  in  tho  foods 
of  all  carnivorous  or  omnivorons  animals.  They 
are  the  elements  of  sugar,  which  is  one  of  tho 
most  important  compouudsin  the  foods  of  young 
mammals  and  young  edible  plants. 
But,  says  one,  it  produces  scrofula.  It  is  true 
that  that  or  some  other  foods,  or  some  peculiar 
habits,  produce  this  disease  sometimes  in  per¬ 
sons,  and  that  is  all  that  anybody  knows  about 
it,  so  far  as  1  can  learn. 
It  is  said  that  the  devil  entered  tlie  swine  when 
cast  out  of  tho  insane  men.  Tnie,  but  those 
swine  were  all  drowned  in  tho  sea,  aud,  since 
that  time,  there  is  more  evidence  of  his  presence 
in  many  of  tho  human  species  than  iu  swine. 
Says  another :  “  Fat  pork  does  not  furnish  the 
materials  to  fom  bone,  musclo,  tendon  or  hair 
[don’t  put  it  on  your  hearls,  then,  under  the  name 
of  bear’s  grease.)  I  admit  Unit  it  does  not 
fnrnisb  lime,  phosphorus,  nitrogen  and  sulphur, 
but  it  does  furnish  materials  fully  as  essential  in 
our  economy,  the  heat-producing  elements ;  for 
man  may  live  many  days  without  food ;  but  the 
moment  his  fuel  fails,  as  iu  consumption,  ho  dies. 
I  by  no  means  advocate  an  oxcloaive  pork  diet. 
Man  is  omnivorous  and  he  needs  acids,  and  tho 
foo<l  which  furnishes  them  or  their  elements  is 
essential  to  his  health;  especially  does  ho  need 
them  to  assist  in  tho  digestion  of  flesh. 
The  appetite  of  a  healthy  man  calls  for  a  mix- 
tnro  of  tho  carbonaceous  aud  nItTogououfi  foods  ; 
ho  wants  pork  with  his  beans  and  iHsas  ;  butter, 
gravy,  or  cheese  with  bis  bread  and  vegetables. 
A  taste  for  this  combination  is  ovidcuoo  of  health, 
especially  If  bo  labors  in  the  oiien  air  aud  pro¬ 
duces  sensible  perspiration.  Says  another :  “  Ho 
does  not  need  heat-producing  foods  when  labor¬ 
ing  in  tlie  harvest  fleld.”  Those  would  scorn  to 
bo  primarfacio  evidence  that  when  the  summer 
heat  is  up  to  tho  nineties,  wo  do  not  need  heat- 
forming  foods ;  but  “  facts  arc  gtubl)orn  things." 
Ill  old  times  in  Now  England  I  have  often  seen 
old  harvest  hands  come  iu  to  diuuer,  ivith  gar¬ 
ments  wot  with  sweat,  and  ont  a  hearty  dinner  of 
fat  salt  pork  and  potato,  with  perhaps  a  little 
vinegar  or  a  pickle,  and  have  often  hoard  them 
say :  “  This  is  tho  boat  standby  for  aucli  woatlier 
and  work  as  this  and  it  ban  been  a  saying  with 
somo :  '  ‘  Fat  pork  and  old  chocso  are  tJio  most  re¬ 
liable  foo<l  for  hot  weather.”  Now,  how  is  this  ? 
In  tho  absence  of  any  authority  for  an  explana¬ 
tion  I  will  attempt  it. 
There  can  bo  no  doubt  that  that  kind  of  food 
which  produces  heat  will,  when  tho  body  is  heated 
up  to  a  certain  degree,  promote  sonaiblo  perspi¬ 
ration — the  moans  provided  by  nature  for  taking 
off  any  excess  of  heat  above  what  tlio  body  can 
boar.  This  is  a  safety  valve,  witliout  which,  no 
man  can  endure  tho  labor  of  harvest  under  our 
broiling  suns,  and  I  see  no  way  of  accoimting  for 
the  good  effect  of  carbouaeeoiis  food  to  tlie  hard 
ouMoor  laborer  in  hot  weatlior  excojit  tliat  tho 
extra  boat  it  produces  is  more  than  compousaled 
by  tho  extra  evaporation  from  the  perspiration 
it  causes.  Of  the  gootl  effoots  of  a  diet  consist¬ 
ing  partially  of  fat  meat,  under  such  circum¬ 
stances,  and  especially  when  relished,  I  have  not 
a  shadow  of  doubt ;  but  I  do  not  believe  iu  eat¬ 
ing  pork  or  any  oilier  food  when  not  relished ; 
but  it  is  well  for  farmers  who  disliko  it,  and  to 
whom  it  is  a  more  conveuleiit  and  loss  expensive 
food  than  any  other  meat,  to  ascertain  whotlior 
this  disliko  is  natural  or  is  tlio  effect  of  preju¬ 
dice,  for  if  only  the  latter,  it  may  bn  overcome. 
I  know  that  witli  myself  there  have,  especially 
in  youth,  been  times  wheu  I  roJishod  it  and  times 
when  I  ifid  not,  and  I  presume  such  is  the  expe¬ 
rience  of  many  farmers’  boys ;  and  I  liavo  noticed 
that  often  those  who  generally  dislike  it  relish 
and  eat  it  witli  avidity  after  sickness,  when  the 
fat  of  tho  body  has  been  greatly  roducoil.  .\a  to 
this  particular  kind  of  meat,  I  am  not  aware  that 
it  is  any  less  healthy  than  any  other  moat  if  as 
well  relished,  though  I  know  that  the  contrary 
is  hold'  by  many.  That  the  elements 
covitaintHl  in  fat  meat  are  essential  to  sound,  vig¬ 
orous  health,  I  qnoto  from  tho  New  York  Ob¬ 
server  of  April  15,  1858. 
“  A  prominent  physician  of  one  of  tho  East¬ 
ern  atatos  has  the  following  iu  his  report  to 
American  Medical  Association  relative  to  the 
diet : — Of  all  persons  between  tho  ages  of  18  and 
!i2,  more  tlian  ono-flfth  oat  no  fat  meat.  Of 
persons  at  tho  age  of  15,  all  except  ouo  iu  60 
habitually  eat  fat  meat.  Of  persons  who,  be¬ 
tween  tho  ages  of  15  and  23,  avoid  fat  meat,  a 
few  acquire  an  aj)i>etito  for  it  and  live  to  a  good 
old  ago,  while  tho  greater  portion  die  with  phthi¬ 
sis  before  35.  Of  persons  dying  with  phthisis 
between  the  ayes  of  15  and  45,  nine-tenths,  at 
least,  have  never  usetl  fat  moat.  Most  persons 
who  avoid  fat  moat  also  use  little  butter  or  oily 
gravies,  though  many  compensate  for  this  want 
by  a  free  use  of  those  articles,  aud  also  milk, 
eggs  aud  various  saccharine  substances,  but 
they  constitute  an  imperfect  substitute  for  fat 
meat,  without  whicli,  sooner  or  later,  tho  body  is 
almost  sure  to  shovv  tho  effects  of  deficient  col- 
orifieation.” 
At  another  time  I  may  say  more  on  this  sub¬ 
ject,  for  I  consider  it  an  important  one. 
Muskegon,  Mich.  S.  B.  Peck. 
- - — - - 
EVERY  MOTHER  OUGHT  TO  KNOW  IT. 
So  said  my  neighbor,  after  having  Buffered 
for  several  days  from  a  painfully  swollen  breast, 
and  having  used  the  following  proscription  with 
the  best  result  Take  of  best  castiie  soap  (best 
laundry  will  do)  one-quarter  of  a  pound ;  shave 
fine ;  mix  with  sweet  milk  aud  a  little  sugar ; 
heat  till  molted ;  then  cool  a  little ;  sprcail  ou  a 
thick  cloth ;  place  upon  the  breast,  while  yet 
warm,  lu  tho  form  of  a  poultice ;  molt  over  or 
put  on  a  new  poultice,  if  one  does  not  entirely 
relieve  the  pain  and  sweUiug.  Ti-y  it,  mothers 
who  are  thus  afflicted.  a.  f. 
romoNEU  Fack.— My  little  grandson  had  such 
a  badly-poisoned  face  that  he  could  not  see,  so  I 
led  hjin  into  my  room,  and  I  liardly  knew  what  to 
do  for  it,  but  while  I  was  preparing  an  aiiplica- 
tion  to  kill  the  poison,  1  applied  common  glycer¬ 
ine,  in  order  to  soothe  tho  Uttlo  fellow  in  tho 
quickoat  manner,  when  ho  imiuodiaUdy  foil  asleep 
80  sweetly  that  1  laid  by  tho  other  preparation 
and  waited  to  see  tho  result,  which  was  far  bet¬ 
ter  than  I  expected.  When  he  awoke,  ho  opened 
his  eyes  comfortably,  and  needed  no  other  pre- 
liaratiou  to  effect  a  perfect  cure.  a.  f. 
I^roiintr  t|c  |iC|ul)Uf, 
SHADY  SIDE  OF  TEXAS. 
En.  Bubal  : — In  tho  Rubal  Nf.w-Yorkeu  of 
July  8. 1  noticed  a  communication  frommynoigbl 
bor  Dr,  Bkacu  entitled  “Glimpses  of  Texas,” 
giving  tt  view  of  Texas  as  scon  tbroiigb  bis 
“glasses,"  while  in  an  adjoining  column  there 
appeared  a  very  glowing  neconut  of  Texas. 
Now,  after  i)ondoring  over  both  articles,  I  fell  to 
musing  ou  tlio  subject,  wondering  why  it  was 
that  corrosiKuidonts  should  so  universally  fall 
uito  tlio  habit  of  painting  tlioir  surroundings  iu 
such  glowing  colors. 
It  must  bo  that  they  always  put  on  their  high¬ 
est  magnifiers  when  writing  for  tho  press,  else 
their  otlior  set  of  glasses  are  always  out  of  repair 
or  broken  wboii  needed  for  such  labor. 
Boniothing  of  Ibis  kind  must  have  happened 
tho  low-power  spectacles  of  Dr.  Beach,  for  ho 
never  could  have  intended  to  give  any  one  a 
magnified  idea  of  tho  productions  or  the  climate 
of  Texas,  still  ho  must  in  this  iiistimco  have 
overlooked  tlio  old  axiom  that  “  cLreimiKtances 
alter  cases.”  For  instance,  ho  says  “  Texas  can¬ 
not  be  oxcolloil  for  hcalthfubioss.”  Well,  I  will 
take  a  look  at  this  assertion  through  my  own 
glasses  and  see  how  it  apiiears  to  mo. 
Hero  Is  a  man  from  one  of  those  hono-yards  of 
tho  world,  viz.,  tho  swamps  of  Louisiana.  His 
olicekH  nro  ruddy ;  ho  has  tlio  glow  of  health  in 
his  cyo ;  ho  walks  erect  and  declares  tills  is  the 
linaUlilost  country  in  tho  world.  Furthermore, 
ho  must  write  it  to  “all  men,”  for  it  is  tho  truth 
as  seen  through  his  glasses. 
But  now  anolhor  man  comes  upon  the  scene 
who  is  from  tho  Norlhoasteru  Htates.  Ho  haa 
plenty  of  tills  world’s  goods  aud  is  doing  well, 
with  a  largo  family  in  excolleiit  health  :  ho  has 
plenty  of  hooks  to  road,  churches  and  schoola 
are  near  by ;  but  a  hard  winter  makes  him  dis¬ 
contented  after  reading  the  glowing  doscription 
of  somo  far-off  land  wboro  tho  climalo  is  but 
litllo  less  tluin  a  gonial  spring  throughout  the 
out  ire  year.  Ho  roads  all  this,  perhaps,  iu  tho 
Rubal  Nf.w-Yobker,  and  his  wife  and  children 
listen  with  interest  to  tho  tale,  and  a  family 
comieil  soon  deeidoH  that  tho  host  thing  to  do  is 
to  sell  out  and  go,  and  this  is  doiib  at  a  great 
Himrifice,  for  It  will  not  pay  to  take  old  furniture, 
however  good  or  valuable,  to  such  distant  re¬ 
gions. 
lu  good  time  they  reach  tho  “  promised  laml,” 
and  tho  man  either  routs  or  buys  a  farm  and 
goes  to  work.  All  is  well  for  a  time  and  tho 
family  sat  isliwl,  fur  it  really  apiioars  that  they 
have  miulo  u  wonderful  bargain  ;  but  in  Juno  or 
July  another  change  comes  over  tho  soeno  and 
tlie  hydra-headed  monster  Malaria  stalks  forth, 
and  soon  father,  mother  and  children  look  as 
though  they  hiwl  taken  a  “  saffron  bath,”  and  the 
congestive  chills  which  follow  are  anything  but 
pleasant,  if  nothing  worse  results,  as  malarial 
fevers  seldom  cud  by  leaving  tbo  entire  family 
alive.  Tho  father  soon  bcoomos  disheartened 
with  departing  health  aud  strengtli,  and  h« 
curses  tho  day  ho  first  hoard  of  Texas. 
I  have  had  an  opportunity  of  sooirig  Isith  the 
bright  and  dark  siiles  of  tliis  region  of  countiy, 
and  thoroforo  do  not  speak  at  random. 
Again,  Dr.  Beach  says  “  tho  nuuioroua  herds 
of  cattle  and  sheep  driven  out  of  Texas  have  had 
no  taste  of  other  foo<l  than  grass ;  but  why  did 
not  tbo  Doctor  tell  us  that  m  tho  winUT  or  1873-  4 
somo  herds  of  1,600  head  came  out  In  tho  spring 
with  loss  than  lialf  of  their  number  alive,  and 
that  hutidrods  and  thousands  of  cattle  perished 
in  that  winter  from  starvation  caused  by  a  scar¬ 
city  of  food  in  eon.sequoncc  of  a  drought  tho  sea- 
Bon  preriouB  ? 
liEst  summer  we  had  no  rain  from  the  25th  of 
April  until  tho  7th  of  August,  and  the  whole 
country  has  been  buying  corn  from  tho  Norto  at 
per  bushel. 
Tho  Doctor  also  talks  of  wheat  as  though  he 
had  plenty,  but  I  will  venturo  to  say  there  has 
not  been  fifty  bushels  raised  hi  tho  section  in 
which  ho  lives  diuing  tho  past  four  years. 
North  and  west  of  hero  they  raise  some,  and  in 
a  few  locations  in  tho  State  fair  crops  of  this 
grain  are  raised.  Then  ho  tells  us  that  he  raises 
two  crops  of  Irish  jwtatoos  in  a  season,  throe  of 
turnips  and  two  of  cabbages.  I  have  planted 
!i*15  worth  of  Irish  potatoes,  and  two  bushel 
baskets  would  hokl  all  I  over  raised,  aud  none 
larger  than  hickory  nuts,  and  I  consider  myself 
a  foie  farmer,  but  not  a  rich  one,  or  jicrhaps  as 
sncccssful  as  some  who  count  upon  things  not 
obtained  but  expected. 
It  is  an  exception  to  tho  general  rule  to  raise 
good  vegetables,  while  apples  and  shnilar  fruits 
are  almost  an  impossibility.  Feachos  dry  up  in 
summer  ur  aro  cut  off  by  frosts  in  spring.  Now, 
I  am  not  dispesetl  to  say  there  is  nothing  good 
in  Texas,  but  simply  wish  to  give  a  view  of  tho 
country  as  seen  tlirongh  my  glasses,  knowing 
that  I  have  plenty  of  neighbors  who  see  it  in  the 
same  light.  L.  Q.  z. 
Gonzales,  Texas. 
