THE 
RURAL 1EW-Y0RKER 
of being good, for which we shall be truly 
thankful. 
I notice your correspondents from various 
Eastern States mention those pests ns being 
numerous with them. Gentlemen, you have to 
go for them with Faris-groen or lose your 
potatoes. This is an infallible remedy, a fact 
that ten years’ experience with their depreda¬ 
tions has taught us. W. S. McErbon. 
Howard Lake, Minnesota, July 23,1B7S. 
Were our Eastern aud Southern friends to 
see how we have been melting away, since the 
first of the month, they would cease feariDg that 
we should froezo to death. So far as I can 
learn, there has been no suoh weather lu the 
State before. Right-down sultry, and even a 
little foggy weather has continued until weeks 
have come and gone, with but slight change, 
and that all the time growing a little warmer, 
till about the 20th iust. when, to our great joy, 
the 11 gentle breezes,” usually so prevalent here, 
came to our aid, since which time we are enjoy¬ 
ing agreeable harvest weather. 
On mauy of the warmest days I feared for 
many of tho ohoiceat plants which were bedded 
out, with what at the time I hoped would be 
sufficient shade; but time and practice have 
taught me that but few plants can stand much 
of the sun’s rays in the middle of the day, and, 
although I have hitherto almost made sunshine 
a hobby, I now feel that one-third sun is better 
than to put them in more exposed positions. 
While a few plants have gloried in the Bun, 
others have literally shriveled up, evidently 
from tho intense heat. This is while we have 
had frequent showers—no drought—seldom any 
wind. It is said no in j ury to the wheat can be com¬ 
plained of, as was feared when the sultry weather 
was bo severe. Good com and potatoes every¬ 
where in this region (unless cultivation was 
neglected)—beetles easily driven from potatoes— 
nor did as many eggs hatch as usual. 
I have seen similar reports from many locali¬ 
ties in this State, with only few exceptions 
where storms have done mischief by lodging 
grain. 8. a. m. 
Corning, N. Y., July 28, ISIS. 
In regard to spring wheat my experience has 
been rather limited and altogether unsatisfac¬ 
tory. This locality does not seem to be con¬ 
genial to its successful cultivation. I am certain 
of one thing, however; it must be sown early, 
and on light, rich soil, to give good results. 
Butter-making with us is not a paying businoss 
this season. It only brings ten cents per pound 
in our market. I never knew it to be so low 
and such a drug before, lmmenso quantities of 
hay are being secured in fine condition. Crops 
nearly all look fine. Apples are dropping bad¬ 
ly. Wheat and barley nearly all secured. Oats 
are turning. A large acreage is sown to this 
cereal; but does it pay ? I think not. No grain 
will more quickly impoverish the soil than this j 
and oats are only worth twenty-five cents per 
bushel. j. l. n. 
Mercer Co., N, J., Aug. l, 1878. 
There have been heavy cropB of hay, wheat and 
oats, gathered in good condition in this neighbor¬ 
hood; and we have just had two dayBof sultry 
and showery weather, which is favorable for the 
growing corn. At present this is uneven, but 
promises well. Potatoes turn out finely; pas¬ 
tures are very flush. Fruit, a scanty crop. 
Prices low. Wheat (old) $1.15 per bushel; oats 
(old) 28c. per 30 lbs.; corn 45a. per bushel; po¬ 
tatoes 50o. per bushel; butter 18c. per lb. 
D. J. Blackwell. 
Stark Co., Ill., July 24,1S7S. 
The farmers are in the midst of their harvest¬ 
ing. Bye, wheat and oats, give a much better 
yield than was anticipated a month ago. Corn 
is looking well, notwithstanding tho dry, hot 
weather we are having. Tho month of May and 
part of June were very cold and rainy, but now 
we are having just the reverse. There has been 
a number of cases of sunstroke through this 
part of the country. Harvest hands are scarce, 
although the country is running over with 
tramps. Hattie E. McCormick. 
Breckenridgb Co., Ky., July 27th. 
Crops are tolerably good, but suffering for 
rain; we have had none for two weeks. The 
weather has been intensely hot; indications for 
rain are flattering now. Oats are heavier than 
for a number of years. Wheat good, when not 
injured by rust. Corn promises a fine crop if 
seasonable. Tobacco looks well. 
Mrs. M. J. Claycojib. 
TRUMANSBBRG N. Y. AUg. 1. 
We are having bad weather for the harvest, 
rain or showers every day. Hay all in and a 
good crop; wheat partly in ; heavy growth of 
straw and a fair yield of wheat, but not up to our 
expectations, tho berry in some cases being 
badly shrunk. We have a heavy yield of 
barley. k. 
Prince William Co., Va., July 28th, 1878. 
We have just enjoyed a fine shower which 
came in time to make our oorn, and start buck¬ 
wheat, as we had had a very dry spell. The 
corn crop will be quite fair; hay was good; no 
peaches and few apples. Times d: scour agingly 
hard. E. Keyseb. 
Cambridge, Mass. 
It rained hard to-day; we needed it much. 
Grass and plants generally look well. Ever¬ 
greens have made an exceptionally fine growth 
this year. The hay crop was uncommonly heavy, 
and as a rule is saved in fine condition. Pears 
are a very light crop ; apples heavy. w. f. 
Houston, Texas, July 27,1878. 
Warm, but not excessively hot weather here, 
the highest thermometer stands at 98°. No 
cases of sunstroke. Plenty of rain, more than 
needed, a shower almost every dry, therefore 
weeds in the ascendency. G. m. 
Montgomery Co., Ia., July 24,1S7S. 
Opr harvesting is nearly finished under favor¬ 
able circumstances, and promises a fair yield. 
New wheat is being sold at 70c. per bushel. 
H. S. West. 
Whitney’s Point, N. Y., July 26,1S7S. 
Very warm; haying well advanced; grass 
crop better than was expected. m. b. d. 
Iljgirait Information. 
INTERMITTENT FEVER. 
DR. GOODENOUGH. 
Intermittent Fever, otherwise called Fever 
and Ague or Chills and Fever, like the two other 
forms of miasmatic fever distinguished by the 
names of Remittent Fever and Pernicious or 
Congestive Fever, most frequently occurs in the 
latter part of summer and antnmu. Indeed, as 
original affections, they almost exclusively make 
their appearance at this season ; for when they 
occur in winter and spring, it i3 generally as re¬ 
turns of former attacks. 
Types. 
Of intermittent fever there are three ordinary 
types: the quotidiau, iu which the paroxysm 
recurs every day with intervals of about twenty- 
four hours ; tho tertian, in which the paroxysm 
reouis on every other day, wilh au interval of 
about forty-eight hours; and the quartan, with 
the paroxysm on every third day, with au inter¬ 
val of seventy-two hours. Tho inventors of tho 
two latter names followed L’.o auciont method of 
counting tho order of days, by including both 
the paroxysmal days in their nomenclature. 
Other typos, which are very rarely seen, are 
quintan, Beptan, sextan and octan, the last oc¬ 
curring at intervals of a week. 
The regular types are subject to numerous di¬ 
versities. Tho quotidian is sometimes double, 
having two paroxysms every day ; so is the ter¬ 
tian, with paroxysms every day, but at different 
hours or with different characters, so that two 
tertians are going on together. The triple ter¬ 
tian has two paroxysmB every second day, and 
one on the intervening day; that is, three in¬ 
stead of one iu forty-eight hours. In the double 
quartan, out of three days, two have each one 
paroxysm and the other none ; and in the triple 
quartan, there is a paroxysm every day, but the 
three successive paroxysms differ from each 
other, while corresponding respectively with the 
three that follow. There are also a number of 
other complications, an account of which would 
probably confuse rather than instruct. 
Symptoms. 
In regular intermittent fever each paroxysm 
consists of three stages -. the cold, the hot and 
the sweating, succeeding each other in this 
order. Very often the first attack is preceded 
by general lassitude and uneasiness, stretching, 
impaired appetite, and porhaps some pains in 
the head or back. These symptoms pass off 
without attracting much attention until their 
recurrence, with increasing severity, at regular 
intervals afterwards. Attention to these pre¬ 
liminary paroxysms is, however, important, as 
at this early stage the disease may often be 
promptly arrested by the adoption of proper 
measures. 
The cold stage varies in duration from a few 
minutes to four hours or more, but averages au 
hour. During it, sensations of chilliness per¬ 
vade the limbs and trank, sometimes ia longi¬ 
tudinal lines, like steamlets of cold water ; rapid 
shudders run successively through the frame; 
the teeth chatter ; the hands are shrunken : the 
features contracted and pale ; the lips aud ends 
of the fingers often purplish or livid. The body 
geuorally feels cold even to an observer, especi¬ 
ally the hands, feet, nose, ears and cheeks : but 
sometimes, though the patient feels colli, the 
surface of his body is hotter than in health. 
The appetite is lost; vomiting often coours; 
tho breathing is irregular; the chest oppressed, 
and tho pulse small. 
Tue uot stage. —In the passage from the 
chill to the hot stage cold shiveriugs, technically 
oalled rigors, alternate for a time with flushes of 
heat. The warmth, at first agreeable, ere long 
becomes a universal burning heat. The cheeks 
are flushed, the eyes sparklo, the surface every¬ 
where becomes red, dry and hot, nor ia the in¬ 
creased heat confined to the sensations of tho 
patient, for the thermometer shows that the 
temperature of the body is positively consider¬ 
ably higher. The mouth is hot and dry, the 
tongue usually furred ; the thirst generally 
great; tho pulse frequent, fall and strong. The 
head usually suffers with a deep-seated, throb¬ 
bing pain and a feeling of distension in the 
temples. This stage varies from two to eighteen 
hours or more. 
Sweating stage.— The perspiration, which ia 
sometimes slight, but generally copious, and oc¬ 
casionally profuse, appears first on the face and 
breast, but gradually spreads over the whole 
surface. From its first appearance the patient 
begins to feel relief; the skin becomes cool; 
the headache disappears ; the mouth is moist¬ 
ened ; the kidneys resume their functions, and 
frequently the patient falls into a calm sleep, 
from which he awakes free from fever. 
Variations.— The variations in the symptoms 
are too numerous to be particularized here. 
The average duration of the whole paroxysm 
may be set down as from ten to twelve hourB in 
the quotidian ; from eight to ten in the tertian ; 
and from five to six in the quartan ; the attack 
growing shorter as the disease becomes of longer 
continuance. When the paroxysm begins at once, 
without any preceding chill, it is commonly call¬ 
ed dumb ague, to distinguish it from the com¬ 
mon form which is called shaking ague. Some¬ 
times eaoh succeeding paroxysm occurs an hour 
or two earlier than the preceding ; in other 
cases, an hour or two later. The former type is 
said to be anticipating, the latter retarding in¬ 
termittent ; and by this means one regular type 
may be converted into another, for instance the 
quotidian into the tertian or vice vet'sa. 
Int ermissions. 
As a rule,especially at the commencement, after 
tho paroxysm has subsided, the patient has a 
general feelmg of languor; pains in the back 
and sides; impaired appetite ; uneasy sensations 
in the head ; a sallow complexion, aud a sickly 
look. These diminish with the continuance of 
the diseaB<\ aud sometimes, even from the out¬ 
set, the pamuit iB as free from all signs of dis¬ 
ease, during the intermission, as if in perfect 
health. 
Course. 
Paroxysms, as a rule, occur only during the 
day; and when in the anticipating or retarding 
oases, the time for the paroxysm reaches the 
hour of darkness, either it does not take place 
over until the following morHing. The shorter 
the intermission, tho earlier in the day, as a rule, 
does the paroxysm take place, aud vice versa. 
If left to themselves, quotidians usually end 
spontaneously in about ten w-eeks; tertians in . 
about four months ; and quartans iu six, seven 
or eight months. In mild cases, they terminate 
sooner ; but sometimes, if not interrupted, they 
continue much longer. When checked by any 
means, all types, especially the quartan, have a 
strong teudency to return on little or no provo¬ 
cation, the quotidian commonly at the end of 
one week, the tertian of two, and the quartan of 
four. An attack in autumn is frequently fol¬ 
lowed by another at the opening of warm 
weather in the succeeding spring. The liability 
to recurrence usually continues for two or three 
years, even if removed from the cause, but tihe 
Bymptoms are successively milder. Whem it 
terminates fatally, it is generally either compli¬ 
cated with other diseases, or it takes a pernicious 
or congestive form. The special causes of the 
latter are still hardly known, but unless detected 
and properly treated in the early stage, it 1# too 
likely to prove speedily fatai. It differs so 
much, however, from the ordinary types, that it 
cannot be described here. 
Effects. 
If the fever be speedily checked, it will leave 
behind it no other disagreeable consequence 
than a disposition to return. But if allowed to 
run on indefinitely, or if continued exposure to 
its cause brings about frequent returns, among 
its probable effects are: au enlargement of the 
spleen, which when great is known as ague 
cake, an affection well known in many mia; matic 
districts; an enlargement and induration of the 
liver, giving rise to jaundice, dyspepsia, diar¬ 
rhea etc; chronic intermittent fever, accom¬ 
panied with a sallow, dejected countenance, 
feeble appetite, languor and muscular weakness 
as well as many other disagreeable cffeotB; 
intermittent dropsy, ofteu obstinate and some¬ 
times incurable, though always muoh less hope¬ 
less than when tho disorder is due to independent 
disease of the intestines; aud several other 
min or maladies. On the other hand it is occa¬ 
sionally useful in superseding neuralgic affec¬ 
tions, epilepsy, asthma, rheumatism, and va¬ 
rious cutaneous diseases 
Prevention. 
Avoid miasmatic regions, if possible, from early 
in June until frost. If this cannot be done, 
avoid morning and eveuing air and never sleep 
out at night. If out at these times, it should 
not he with an empty stomach or after fatigue 
or exhaustion of any kind, Shun scrupulous 
excesses of every sort: never remain long in 
wet clothes : when heated be careful about ex¬ 
posing yourself to cold; avoid, if possible, the in¬ 
tense heat of the sun about noonday, and keep 
the system steadily under the moderate influence 
of quinia. 
From want of space here. “ Treatment” must 
be deferred until next issue. 
POULTRY BREEDING.—Continued. 
HOW TO QET MOST EGGS, 
The manner of feeding poultry that are layers, 
is considerably different from that of feeding 
those that are breeders. In tho latter case we 
want eggs that will hatch chickens with a strong 
constitution and good qualities; while in the 
former case we want eggs, and only eggs; we 
care not whether they will hatch or not, our only 
aim is to get tho greatest number of eggs from 
our fowls. 
In order to accomplish this end, we keep only 
pullets of last year’s hatch and feed all they will 
eat of rich food constantly growing richer. If 
they flag, we give a stimulant to impart to them 
a fresh start—red pepper is the cheapest and 
perhaps the best thing for the purpose. Fowls 
will continue to lay well the second year, but it 
will not be found as profitable to feed them 
through their molting season as it would be to 
keep them “laying their best” for one year 
and then kill them. Another thing: if you only 
keep them one year, you will have no “ tough 
fowls ” to haunt your dreams. 
KILLING YOUNG HENS. 
Young hens may be killed two weeks after 
ceasing to lay, and, if well handled, they will be 
fat and may be thrown on the market at an ad¬ 
vance of from one to five cents per pound above 
common “choice lots,' if they happen to be 
Brahmas. Many will, perhaps, object to this 
hot-house system as being detrimental to the 
constitution, but as we set no eggs from these 
fowls, the objection has no valid foundation, 
and falls through. Do men object to forcing 
steers, by high feeding, into rapid fattening on 
the plea that it is injurious to the constitution 
of others which are not so fed ? 
FOWLS CAN'T BE TOO FAT TO LAY. 
There is one point to be remembered; it takes 
a certain amount of food to keep the animal 
alive, and after that all the food eaten must- go 
either to make eggs, to build the body, or to 
produce fat. 7- is nonsense to talk of pullets 
being “ too fat to lay.’ With old hens it may be 
possible, but I have never had this happen to auy 
of mine, nor have I known of any one else that 
had a fowl so affeoted, although a friend of 
mine keeps a hopper of corn always before his 
fowls, and from October till March, in addition 
to this, gives, night and morning, a feed of 
boiled corn-meal, and yet his fowls lay extremely 
well. 
Some time ago I gave the results of some ex¬ 
periments with pigs, which showed that it took 
fifty pounds of corn-meal to keep a hog one 
month, and that one hundred pounds of meal 
per month produced a gain of about twenty 
pounds; that is, fifty pounds went to supply the 
waste of the system and all above that went to 
increasing weight. Iu cows, a pair consuming a 
small quantity produced five quarts of milk for 
every 100 pounds of green Lueeru eaten, while 
a pair consuming a larger quantity, produced 
six quarts of milk for every 100 pounds of 
lucern they eat. The same will be found to be 
the case with fowls—*• the fowl that eats most 
will give tho most profit,” as a rule, though, of 
course, there will be exceptions, but not many. 
EXERCISE AND FOOD FOR LAYERB. 
Make your layers take exercise, not as muoh 
as the breeders, but still enough to ward off 
disease. One-half the feed for my layers is 
ground. The natural mill of a fowl’s gizzard is 
capable of grinding all sorts of gram; but, 
though it i8 involuntary, it is at too great an 
expense of muscular force. All the ground feed 
ia cooked. I should cook all, only the part 
raw is preferred by the fowls and they need it to 
keep them busy. The cooked food is placed m 
a trough, with slats over the top, to prevent the 
fowls from scratching it out and dirtying it. 
The nngroond, raw grain is so placed that the 
hens must scratch in order to get it. This is 
accomplished by burying it slightly in the 
ground in the summer, and in a pile of chaff or 
out straw on the floor of the poultry-house in 
the whiter. 
The fowls should also be supplied with some 
vegetable aud flesh food every day, winter and 
summer. The best way to get this is in the 
winter to feed turnips and potatoes ; and in the 
summer cabbage leaves, tops of vegetables, 
weeds, etc , etc., will furnish what you want in 
this lino. For flesh, butchers’ waste is my 
staple, but I ofteu got worthless fish which 
are both cheap and for this purpose good. Any¬ 
thing that is animal food will do, and where any 
one has but a few fowts and can get skim-milk, 
he need look no further. A. M- Van Auken. 
^ Brown Co., Wls, 
%\n fjoultrii gart 
