ORE’S  RURAL  NEW-YORKER. 
where  80  buslicls  of  oats  liad  been  raised  on  an 
acre,  and  yet  “  Philo  ”  fails  to  got  but  35. 
As  for  Irish  potatoes,  we  have  raised  good 
crops  for  the  last  two  years,  which  have  yielded 
as  good  a  quality  and  about  as  much  iwr  acre  as 
you  would  get  at  the  East.  Wo  have  the  advan¬ 
tage  over  the  east  in  that  we  can  raise  many  veg¬ 
etables  liere  that  oamrot  be  produced  there.  For 
iustanco,  the  sweet  \iotato  grows  hero  luxuriant¬ 
ly,  and  is  raise<l  with  as  little  trouble  as  the  Irish 
potato  can  bo  at  the  North.  1  will  agree  with 
“  Philo  ”  that  beans  have  not  proved  as  success¬ 
ful  licre  as  in  the  East,  but  conclude  the  reason 
is  because  the  soil  is  too  rich  and  now,  and  tliat 
wo  Bhall  have  to  wait  for  that  crop  until  our  land 
gets  “poor  enough  hi  raise  white  beans  on.” 
1  must  dilTer  from  my  friend  in  regard  to  onr 
being  at  a  groat  distanoo  from  tho  loading  mar- 
hots  of  tho  East  and  North,  but  think  tliat  wo 
are  very  highly  favored  with  a  good  market  for 
our  surplus  produce.  Our  whoiit  crop  brought 
on  an  average  last  seasou  S  1.15  pfj'  bushel,  which 
is  a  fair  prii^o,  in  view  of  the  fact  tliat  this  is  a 
natural  wheat-growing  region  and  it  yielded 
abundantly  hero.  Wo  have  ouo  of  the  best  mai’- 
kots  in  Uic  world,  from  the  boundless  mineral 
regions  of  New  Mexico,  Colorado  and  Arizona, 
wliicli,  from  their  groat  raiuing  rosourcos,  will 
always  cousuino  a  largo  percentage  of  our  sur¬ 
plus  grains ;  hesidos,  wo  are  now  shipping  largo 
quantities  of  flour  to  the  East,  manufactm'cd 
liore  from  our  own  wheat.  Our  coarse  grain  can 
1)0  fed  boro  and  thou  sent  to  market  in  tho  shape 
of  cattle  and  hogs,  whicli  will  help  us  out  in  that 
respect.  I  am  acquaiiitod  with  persons  who 
came  here  five  years  ago  an<l  took  homesteads, 
who  had  barely  enough  to  pay  for  the  filings  on 
their  claims,  who  can  now  take  $3,000  for  their 
improvementH.  I  have  failed  to  meet  with  any 
parties  who  “remain  here  from  compxilsion 
rather  tlian  choice,”  and  think  my  friend  must 
ho  xnistaUen  in  that  respect,  from  the  fact  that 
property  has  advanced,  williin  the  jmat  two  years, 
moro  than  fifty  per  cent.  Ileal  estate  is  in  good 
demand,  and  no  one  wishing  to  sell  can  long  bo 
deprived  of  an  opportunity  to  do  so.  As  for 
farm  hnplemonts,  &c.,  being  sold  in  o.xccss 
I  have  liad  a  very  good  opportunity  of  know¬ 
ing  tliat  to  bo  false,  as  tbo  farmers  who  have 
made  the  purchases  are,  in  cvoi’y  instaiico,  oajia- 
blo  of  fulfilling  on  their  part  without  distressing 
their  familioB,  as  claimed  by  my  frioiul,  and  In 
ibis  country  wlicro  machinery  can  bo  iu;cd  so 
Kucoessfuily,  it  will  pay  tx)  purchase  it. 
As  to  wages  I  shall  take  issue,  as  1  have  a 
nciglilior  who,  with  a  throo-lior.so  team,  broke  70 
acres  in  four  weeks,  for  wliicli  ho  received  three 
dollars  per  acre.  Labor  boa  b#^n  in  good  de¬ 
mand  over  since  our  recovery  from  tho  great 
graHshopper  raid  of  1871,  and  there  has  been  no 
time  sinco  then  but  what  men  could  get  fair 
wages.  Onr  mechanics  ai’O  all  employed,  and  it 
is  a  hard  matter  to  find  enough  to  do  tho  work 
at  this  timo. 
We  liavo  three  stone  and  brick  business  houses 
in  coxirso  of  erection  in  our  city,  witli  a  half- 
dozen  moro  that  will  bo  pal  up  this  season, 
Tlieso,  with  tlie  numerous  dwellings  that  are  be¬ 
ing  built,  make  business  very  lively  hero  in 
Newton.  Grain  buyers  have  already  commenced 
operations,  and  all  conspire  to  put  on  u  lovely 
and  prosperous  aspect.  B.  M.  Uoche. 
(5tonomi). 
MYSTERIES  OF  THE  KITCHEN,  AGAIN. 
Mits.  II.  F.  Bell. — Dear  Friend :  I  felt  that 
yon  were  truly  that  when  you  kindly  responded 
to  my  cry  about  ginger  cookies.  I  thank  yon  for 
yoiu’  conlhlence  about  i)ot-pie,  and  I  believe  I  can 
help  yon,  for  I  love  it,  too,  and  moreover,  can 
make  it  and  have  it  good 
1  iuivo  not  stood  with  my  elbows  on  tho  table 
and  my  feet  crossed  under  it  watching  my  mother 
perform  tho  mystery  of  making  good  pot-pie  in 
vain.  We  lived  on  a  farm  then,  and  she  always 
used  butter  and  piue  cream  for  Uie  crust ;  but  I 
buy  my  few  pints  a  day,  therefore  have  no  cream. 
1  generally  use  baking  powder,  and  make  tho 
crust  just  as  you  do  for  soda  biscuit.  Roll  it 
very  thin  and  cut  it  in  small  square  pieces.  1 
have  the  chicken  in  the  kettle  cooked  tender  by 
this  time,  with  Buflicient  gravy  around  it,  proi)- 
erly  seasoned  witli  butter,  pepper  unit  salt,  also 
liavo  boiling  water  in  tca-kcttlo  to  add  if  neoes- 
sary.  I  tl)on  drop  in  one  incco  of  dough  after 
another  until  tliere  is  a  layer  covering  tho  meat, 
Put  on  a  close  Ud.  and  let  it  boil  three  minutes, 
and  then  put  in  another  layer  and  let  it  boil,  and 
BO  on  until  all  is  in.  Then  let  it  all  boil  fifteen 
minutes  and  it  is  dono. 
My  ernst  is  always  light  and  nice.  Please  try 
it.  I  do  not  believe  there  will  be  any  left  to 
thi’ow  at  the  chickens  when  they  scratch  up  your 
flower  beds.  If  there  is,  don’t  use  it  for  that, 
but  fry  it  in  butter  for  your  husband’s  breakfast 
the  next  momiug. 
Mrs.  L.  E.  N.  of  the  Big  Village  may  try  it, 
too,  if  she  wishes,  and  see  if  I  am  pot-pie,  minus 
gumption.  To  her  let  mo  add  a  word  of  caution. 
My  exiJerionco  proves  tliat  things  pitched  to¬ 
gether  are  seldom  good,  unless  presided  over  by 
a  rjenius.  So  ho  careful.  I  hope  you  will  not 
think  mo  ungrateful  when  I  say  I  did  not  try 
your  recipe.  I  do  not  intend  to  attempt  ginger 
cookies  for  months  to  come;  but  John’s  mother 
dixl,  and  sent  us  a  basketful  ono  day  for  lunch. 
Tliey  wore  good,  and  I  appreciated  her  kindiioss, 
hut  this  act  was  only  a  sluidow  of  all  tho  precious 
things  she  docs  for  mo.  Adieu.  1  fear  tho  cxl- 
itor  would  enjoy  this  subject  bettor  in  a  more 
visible  form.  Mrs.  M.  L.  S. 
- - - 
Dear  Mr.  Editor:  Whew!  what  a  muddle 
your  printer  has  made  of  tlio  Domestic  Recipes 
in  tho  Ritraii  of  Ang.  19th.  I  am  as  mad  as  a 
hornet,  (very  unladylike,  I  admit,  but  novortlie-  ^ 
loss  tmej  and  Mr.  Rrsxio  thinks  I  had  bettor 
lot  off  some  of  my  indignation  at  once,  else  1 
will  not  sloop  a  wink  to-night.  ^ 
I  always  supiwsed  it  was  a  rule  for  tho  printer 
“to  follow  copy,”  which  has  not  been  done  in  ' 
this  instance,  by  a  long  way.  Now  I  want  you  to 
distinctly  understand  that  if  my  “  Originals”  got 
so  mixed  up  with  “Selected"  again,  I  shall  re-  ^ 
sign  my  space  to  a  moro  calm  and  amiable  old 
lady,  for  I  cannot,  and  will  not,  have  my  nerves 
so  disturbed.-  -Mrs.  IIustio.  ^ 
1  We  beg  otm  fair  corrospondout’s  pardon,  and  j 
will  endeavor,  in  tho  future,  to  make  tho  “  Imp,’  , 
who  i.s  Buyiposod  to  lie  at  the  bottom  of  all  mis-  ^ 
chief,  walk  straight  in  tho  Rural  office,  ospo-  j 
cially  when  haudUng  copy  of  Domestic  Depart-  , 
mout. — Ed.  ) 
- - - 
ORIGINAL  RECIPES. 
l>rieil  SwpH  Com. — As  it  is  now  tlio  season  for 
drying  sweet  corn,  I  send  my  process :  I’ick  the  j 
corn  tlio  nlglit  beforehand ;  husk  it  In  tlio  morn-  , 
ing,  in  order  to  give  it  tho  hetielU  of  tho  fire  | 
wliiU)  morning’s  work  is  being  dono  up.  Cut  tho  j 
corn  from  tlio  cob.  It  dries  ipiickor  not  to  scrape  ^ 
tho  cob  with  tho  knife  afterwards.  I’lit  it  into  ) 
pans  and  sot  it  in  the  oven,  with  tlio  doors 
open,  if  tho  fire  is  brisk.  Htir  it  often  nntil  it  is  j 
thoroughly  scalded  through,  sproaxl  it  ui  tho  ^ 
sun  and  those  sultry  August  flays  soon  finish  it  j 
up.  When  sufficieuily  <lry,  put  up  in  paper  bags  j 
and  liang  near  tho  iiro  some  timo,  as  it  is  apt  to  , 
gatlicr  darapuosH.  Some  complete  the  process  , 
by  the  fire  enth’oly,  but  it  rofpiLros  more  atten¬ 
tion.  The  object  in  soaldiug  it  and  iiurryhjg  tlie 
drying  is  to  provout  tho  corn  souring.  In  good 
weather  a  batch  can  bo  finished  lu  twenty-four 
houis.  lilony  liousokoepors  do  not  know  t^io 
luxury  of  having  dried  sweet  corn  for  a  winter 
dish.  To  cook  it,  soak  over  night  in  oold  water, 
then  siinmor  on  tho  stove  until  tender,  then  sea¬ 
son  like  Buccotash,  with  cream  and  butter.  The 
Minnesota  sweet  corn  is  the  boat  and  oarUest  va¬ 
riety  wo  liavo  over  ti’iod. — Farmer’s  VViee. 
Lnium  PU‘8.—Koto  is  mother’B  recipe  for  two 
lemon  pies :  Tlu-oe  Itmons,  four  eggs,  eighteen 
tablespooufuls  of  loaf  sugar,  two  tablespoonfuls 
of  mcitwl  butter ;  boat  together  tho  yolks  of  the 
eggs,  ton  tublospoonfula  of  sugar,  tho  juice  of 
tho  lemon,  tho  grated  rind  of  two  lemons,  add 
tho  butter  and  a  little  grated  nutmeg.  Bake  In 
an  under  crust  until  Uio  paste  is  done.  Take 
from  tho  oven  and  spread  on  icing,  rnaxlo  from 
the  whites  of  tho  eggs  anti  eight  tablespoonfuls 
of  sugar.  Rotm’u  to  tlie  oven  till  they  are  a  del¬ 
icate  brown. — u.  a.  n. 
Potrjne  good  as  MoOut's. — Take  new  milk,  two 
spoons  of  sweet  cream,  and  yeast  enough  to 
raise.  I  begin  at  seven  o’cloek  in  tlie  morning 
making  them  into  biscuits,  and  let  them  raise. 
Cut  tliein  apart,  and uot have  ilic kottlo crowded ; 
and  if  any  are  left,  1  steam  them  (some  ilunk 
these  tho  Ijost).  Put  in  a  few  potatocB  to  stop 
tho  Ixiiling,  anil  cook  half  an  hour.  I  never  have 
soggy  ones.  Bo  sure  and  mix  them  hard  enough. 
— Firry-FivE,  Haltmx,  N.  1'. 
- <  »  » 
SELECTED  RECIPES. 
Handy  Clmo  Chow.  —  Chop  together,  very 
fiuoly,  a  head  of  cabbage,  six  green  poppers,  six 
green  tomatoes ;  add  two  teaspoonfuls  of  mus¬ 
tard,  one  tablespoonful  of  salt,  a  little  cloves  and 
allspice,  and  vinegar  to  wet  it.  It  will  keep  a 
long  timo. 
Tomato  Salad. — Take  ripe  tomatoes  and  cut 
them  in  thin  slices ;  sprinkle  over  Ihoin  a  small 
quantity  of  finely-chopped  green  onions ;  odd 
salt,  pejjper,  vinegar,  and  oil,  if  liked.  Tho  oil 
shoukl  be  in  the  proportion  of  throo  tablospoon- 
fulstoone  of  vinegar.  Serve  with  any  roast  meat. 
SlutTi'd  Tomatoes.-  Got  tiiem  as  large  and  firm 
as  possible  ;  cut  a  round  plooN)  in  the  lop  of  each 
,  and  scrape  out  all  tho  soft  parts ;  mix  with  stale 
,  bread-ermnhs.  corn,  onions,  parsley,  butter,  pep- 
.  per  and  salt ;  chop  very  fine  and  HR  the  tomatoes 
carefully  ;  bake  in  a  moderately  hot  oven ;  put  a 
t  little  butter  in  tho  pan,  and  sec  that  they  do  not 
burn  or  become  diw. 
Fneasseed  Tomatoes.— Tl&co  tbo  tomatoes  in 
a  stone  jar,  and  pnt  it  into  a  steamer.  "When 
they  are'tendcr,  beat  them  to  a  pulp  ami  put  thorn 
into  a  Btcwiian  with  a  littlo  onion  (whicli  has 
boon  minced  and  stewed  in  butter  until  it  is  ten¬ 
der),  a  Boasonirig  of  popper  and  salt,  and  some 
choppoxl  parsley ;  simmer  the  mixtiu’o  for  a  few 
minutes,  and  serve  it  very  hot.  It  is  good  either 
alone  or  served  in  tho  dish  witn  chops,  or  other 
meat,  sausages,  or  fish  of  any  kind. 
AN  IMPORTANT  REPORT  ON  DISIN¬ 
FECTANTS. 
The  London  Times,  in  noticing  tho  sixth  re¬ 
port  of  tlio  medical  offices  of  tho  Privy  Council, 
comraouts  uijou  an  article  by  Dr.  Baxter  and 
says : 
A  fjrcat  number  of  very  careful  experiments 
wore  made  with  a  view  to  tost  the  disinfecting 
properties  of  tlio  so-called  disinfectants  com¬ 
monly  used.  Evidence  was  adxiuced  to  show 
that  carbolic  acid,  sulphur,  pennanganato  of 
potash  and  chlorino  are  all  endowed  with  true 
disinfectant  proporties,  though  in  very  varying 
degrees.  Tho  effectual  disinfectant  operation 
of  chlorine  and  permanganate  of  potash  appears 
to  depend  for  more  on  tho  nature  of  tho  medium 
tlirough  which  tho  particles  of  tlio  infective 
matter  are  distributed  tlian  on  tlie  specific 
character  of  tho  portlolea  thomselvea.  A  viru¬ 
lent  liquid  cannot  bo  regarded  as  certainly  and 
completely  dislnfoctod  by  sulpiiur  nnloss  it  has 
boon  rondorod  jjermanontly  and  thoroughly  acid. 
No  virulent  liquid  nan  bo  cousidoroil  disinfected 
by  carbolic  acid  unless  it  contains  at  least  two 
per  contniri  liy  weight  of  the  pure  acid. 
Wlien  dlsiiifflctanta  are  miiud  with  a  liquid,  it 
is  very  important  to  bo  sure  that  they  are  thor¬ 
oughly  incorporated  with  it,  and  that  no  solid 
matters  capable  of  shioldlng  contagion  from 
iimtieiUate  contact  with  its  destroyer  overlooked. 
Aerial  disaffection,  as  conmiouly  practiced  in 
tho  sick-room,  is  oithor  useless  or  positively  ob- 
joctionahlo,  owing  to  tho  false  sense  of  security 
it  is  calculated  to  produce.  To  make  the  air  of 
a  room  stnoll  strongly  of  carbolic  acid  by  scatter¬ 
ing  carbolic  jiowder  about  tho  floor,  or  of  chlor- 
iuo  by  placing  a  tray  of  chloride  of  lime  in  a 
comer,  is,  so  far  as  tho  destruction  of  specilic 
contagia  is  concerned,  an  utterly  futile  proceed¬ 
ing. 
Tho  practical  result  of  those  experiments  goes 
to  prove  (1)  that  ilry  heat,  whun  it  can  he 
applied,  is  probably  tbo  most  eflicieut  of  all  dis- 
Infut^teMUa-;  (2)  tbit  tlie  old  plan  of  stopping  up 
crevices  and  fumigating  with  sulplmr  and  char¬ 
coal  is  moro  efficacious  than  any  other  proceed¬ 
ing  with  moro  modern  disinfectants ;  (3)  that 
the  use  of  carliolic  vapor  for  disinfecting  pur¬ 
poses  should  bo  abandoned,  owing  to  tho  i-elative 
feehlenosB  and  uncertainty  of  its  action. 
- - - — 
ANOTHER  REMEDY  FOR  RHEUMATISM. 
The  Medical  Brief  reports  that  Dr.  Maclagan 
has  used  salicino  in  rhoumatism.  Ho  employed 
It  in  eight  cases,  and  arrives  at  tho  following 
conclusions : 
1.  We  have  in  salicine  a  valuable  remedy  in 
tbo  treatment  of  acute  rheumatism. 
2.  The  more  acute  the  case,  tho  moro  marked 
tho  benefit  produced. 
3.  lu  iUJiite  casoH,  its  beneficial  action  is 
generally  apparent  within  twenty-four,  always 
within  forty-eight  hours,  of  its  administration 
lu  sufficient  dose. 
4.  Given  thus  at  tho  oommencement  of  the 
attack,  it  scorns  somotimes  to  arrest  the  course 
of  the  malady  as  effectively  as  quinine  cures  an 
ague,  or  ipecacuanha  a  dysentery. 
6.  Tiio  relief  of  pain  is  always  ono  of  the 
earliest  effects  produced. 
6.  In  acute  cases,  roUof  of  pain  and  a  fall  of 
temperature  generally  occur  simultaneously. 
7.  In  subacute  oases,  tho  pain  is  somotimes 
decidedly  reUoved  liefore  tho  temperature  begins 
to  fall )  Uiis  is  capocially  tho  case  when,  as  is 
frequently  observed  iu  those  of  nervous  tempero- 
meut,  tho  pain  is  proportionally  greater  than 
the  abnonual  rise  of  tomperaturo. 
8.  In  chronic  rheumatism  salicino  sometimos 
duos  good  where  other  renieilies  fail ;  but  it 
also  sometimes  fails  where  others  do  good. 
'  'J’he  dose  employed  was  from  ton  to  thirty 
grauis  every  two,  throo,  or  four  hours,  according 
1  to  tho  severity  of  tho  case.  Fiftoon  grains 
^  every  throo  hours  Mr.  rembertou  conceives  to 
■  bo  a  medium  dose  for  an  acute  case. 
- - 
I  HYGIENIC  NOTES. 
cold  water.  Vegetable  diet  and  cold  bathing  aro 
dosirablo. 
Jienieily  for  i’ciison. — If  a  person  swallows 
any  [kiIhou  wliatcvor,  or  has  fallou  into  convul¬ 
sions  from  liaving  overloaded  tho  stomach,  an 
instantaneous  and  vory  officiont  remedy  is  a 
itcaping  toaspoonfnl  of  common  salt,  and  as 
much  ground  mustard,  stirred  rapidly  in  a  teacup 
of  water,  warm  or  cold,  and  swallowed  instantly. 
It  is  scarcely  down  before  it  begins  to  come  up, 
bringing  with  it  tho  remaining  contents  of  tho 
stomach ;  and  lest  thoro  ho  any  romnaut  of  a 
poison  however  small,  ict  tho  white  of  an  ogg, 
and  sweet  oil,  or  bnttor,  or  lard— several  spoon- 
ftils — bo  swallowed  immediatoly  after  vomiting  ; 
bocauso  these  vory  coiiunon  articles  nullify  a 
larger  numbor  of  viruloiit  poisons  than  any 
medicines  in  the  shops. 
rra 
Scrofula. — A  tea  made  of  ripe  dried  whortle¬ 
berries  and  drank  in  place  of  water  is  a  sure  and 
speedy  cure  for  scrofula  difficulties,  however 
bad. 
Good  for  PinjcMy  7*0^.— Cream  of  tartar  ono 
ounce,  flour  of  sulphur  one  ounce  ;  take  a  tea¬ 
spoonful  three  times  a  day  in  half  a  tumbler  of 
WAGES  IN  OLDEN  TIMES. 
Tuohk  who  think  tho  laborers  at  tho  present 
day  arc  iioorly  paid,  may  derive  some  consolation 
from  tho  following  which  wo  copy  from  Fraser’s 
Magazine : 
On  xVpril  10,  1501,  tho  Justices  assomlilcd  at 
the  CiiaptoT  Hoiiso  agreed  upon  a  now  rate  for 
servants’  and  laborers’  wages,  ncoonhug  to  tho 
statute  of  tho  fifth  year  of  Elizabeth.  It  may 
bo  noticed  in  ^lassing  that  “  VVilUam  Ktrode, 
High  Sheriff,”  appears  in  tho  middle  of  tho  list 
of  names  of  thoso  present,  not  as  having  any 
procodcnco  over  tho  others.  In  modern  times 
tbo  sheriff,  as  is  well  known,  tiikos  no  part  in 
tlio  businoss  of  sessions.  The  maximum  rates 
of  wages  wore  as  follows  : 
No  baliff  of  husbandry,  “  chiffo  lijme  ”  (chief 
hind),  or  miller,  was  to  lake  aliovo  53s.  4d.  by 
tho  year  and  Ids  livery,  or  i.3H.  4d.  for  tho  same. 
No  common  man  servant  of  husbandry,  bo- 
Iwoeu  Oio  ages  of  sixteen  or  twenty,  was  to 
take  above  30s.  by  tho  year,  and  after  tho  ago  of 
twenty  above  40b. 
No  woman  servant  under  the  ago  of  fourteen 
M'ftfl  to  take  any  wagca  l>nt  luoat,  <li*iii|c  ana 
clothes ;  from  tho  ago  of  fourteen  to  oightoon, 
net  ahiive  12s.  and  liveir,  and  6s.  for  the  sanio  ; 
and  after  tiic  ago  of  eighteen,  not  above  los.  8d. 
and  livery,  or  6s.  Sd.  for  tho  same. 
No  woman  “laboring  at  hay"  was  to  take 
above  2d.  a  day  and  meat  and  drink.  In  corn 
harvest.  :id.  and  7d.  rospectivoly,  and  all  otlier 
AYork  111.  or  Dd.  i.. 
All  laborers  at  task  work  might|  take  as  they 
conld  agree.  ,  ,  ,  . 
All  husbandry  laborers  were  to  take  from 
All-hallowtido  (Nov.  1)  till  Candlemas  (Fob.  2) 
but  3d,  a  day  with  moat  and  drink,  or  7d.  a  day 
witiioiit.  From  Candlemas  till  All-hallowtido, 
4il.  or  8d.  respectively,  except  when  mowing 
com  or  grass,  for  which  tliey  might  take  6d.  or 
.  .  .  ,  I  . 
Master-masons,  caiiiunters,  joiners,  plumbcis, 
heUiers,  plasterers  and  tha^hors,  liaving  serv¬ 
ants  or  ajipronlicos  according  to  the  statute, 
and  able  to  take  charge  of  the  work,  wore  to 
take  by  the  day,  with  moat  and  drink,  not  ahovo 
6d.,  or  1 2d.  without.  i  ^  , 
Other  masons,  earpontors,  etc.,  wore  to  tako 
not  above  5d.  or  lid.,  and  apprentices  and  boys 
not  above  2s.  or  6d.  .  ,  ,  .  ,  i  m 
A  (lair  of  sawyers  wero  to  take  not  above  12tl. 
01* 
The  rates  of  wages  wore  settled  yearly  at  the 
Eaetor  HftsaionS,  and  proclaimed  by  the  Shonff ; 
but  they  do  not  seem  to  lia  vo  boon  altered  during 
the  rest  of  tiio  roigii  of  F.lizabctli.  In  October, 
1001,  wo  find  ail  order  that  nil  coiistabloB  aro  to 
ascertain  tlio  names  of  all  maslors  and  wrvaiits 
that  give  or  take  more  wages  than  thoso  ap¬ 
pointed,  and  report  thorn  to  the  Justicxis,  and 
five  snli-comrtilltees  arc  appointed  spocially  to 
attend  to  this  matter  in  the  different  districts 
Tlio  most  romarUablo  point  in  thoso  tables  of 
wages  Jk  the  slight  difference  they  show  between 
t)i©  wages  of  agricultural  laborers  and  those  of 
men  omidfiyed  in  tho  "building  txadew.  A.  farm 
laborer  earned  4s.  a  week  for  thri.io-fourths  of 
tho  year,  and  3k.  6d.  for  the  remainder.  In  the 
corn  and  hay  harvest  he  reccivisl  a  shilling  a  day, 
which  was  equal  to  tho  wages  of  what  is  called  a 
“  master-mason.”  A  journoy-mati  mason  earned 
no  moro  than  os.  6d.  a  week. 
— - - ■  ■ 
ARTICHOKES  FOR  FODDER. 
Ed  of  Rurai.  ‘—My  experience  with  the  Arti¬ 
chokes,  tliis  year,  is  as  follows Tho  roots  were 
iu  tho  ground  near  a  ravine  tliat  runs  by  my  lot. 
They  spronteil  vory  soon  in  the  spruig,  and 
1  hinushcd  good  green  food  for  my  cows  ui  advance 
of  evorvGijng  except  my  w Inter  r>-c.  A  second 
'  growtirwas  mown  some  timo  ago  and  the  snoots 
are  running  ’ip  again.  Tho  tuliers  aro  not  large, 
seldom  an  hicii  in  diameter ;  but  aro  often  qmto 
long.  A  uoiglibor  tells  me  that  lie  killed  them  m 
,  a  (iold,  last  year,  by  ropcatexlly  mowing  tho 
stalks.  Mv  opinion  is  tliat  tliey  will  not  bo 
’  killed  in  tliat  way,  unless  Ihev  aro  oiit  down  vory 
low  and  in  tbo  summer.  I  shall  prize  mine  as  a 
moans  of  supply  of  green  forage  in  the  hrst  of 
*^^1  havo  JiLst  dug  my  early  Vermont  potatoes. 
They  are  about  the  Vest  in  ijuahty,  when  hrst 
•  used,  of  any  potato  I  havo  oyer  tried,  1  hey 
1  grew  to  good  size,  but  the  <iuantity  was  relatively 
.  sraaU.  This  is  the  first  season  they  have  been 
sraaU.  This  is  the  first  season  they  have  been 
Jlautedhcrc. 
__ - 4-*-^ - - - - 
Frorlem.— How  “the  purification  of  cities 
bv  the  fertilization  of  the  country  ”  can  best  to 
effected. 
