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1867/68

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AMHERST, MASS. :
PRESS OF HERVEY SNOW.

.1868.

TRANSACTIONS

OF THE

HA MPSHIRi:

AGRICULTURAL SOCIETY,

FOR THE Y E ^ K

1867-8.

AMHERST, MASS. :

PRESS OF HERVEY SNOW.

1868.

Officers of Hampshire Agricultural Society.

Hon. LEVI STOCKBRIDGE, of Amherst, Prksh.knt.

JOHN M. SMITH, Sunderland.

JOHN A. MORTON, Hadley.

ASAHEL GOODALE, Belchertowu.

W. H. SMITH, Leverett.

THOMAS EUFFUM, Pelham.

NEWTON MONTAGUE, South Hadley.

O. G. COUCH, Amherst, Secretary and Treasurer.

M. N. SPEAR, Amherst, Auditor.

Executive Conmiittee.

Pres. WM. S. CLARK, Amherst.
FLAVEL GAYLORD,
CHAS. R. DICKINSON, "
P. SMITH WILLIAMS, Hadley.
ROYAL M. MONTAGUE, "
LEVI P. WARNER. Sunderland.

ALBERT HOBART, Sunderland.

H. S. LEACH, Leverett.

W. B. KIMBALL, Enfield.

L. S. NASH, Granby.

PHINEAS BRIDGMAN, Bel'town.

SETIT LATHROP, So. Ha<lley.

A. A. RANKIN' Pelham.

U» ?, II f rOO I 1 V I }\r DELEG.vl'E STATE BOARD OF AGRICUI.TURK.
NivhKolli tr

MASSACmJSETTS
AfvlHEHST, MASS. J

r^"'

Hampshire Agricultural Society.

Secretary's Report.

1 shall not attempt to write an aecount in detail of tlie Xiue-
toenth Annual Exhibition of the Hampshire Agricultural So-
eiety, for two reasons, first, my duties were such on either day
that I Ivardly saw it, and secondly, 1 couldn't Avrite a good one
if I had. We had two good days on Avhich to hold our Fail',
(an miusual occurance) a large attendance, and at least our
usual number of entries in the several departments.

Our show of Plants and Flowers was large and extremely
beautiful. Mr. Lyman and Mrs. Boutwell, of Leverett, Pi-es.
(^lark, of the Agricultural College, contributed great nuraliers
(if rare and beautiful specimens. The ladies contributed this
year at least the usual number and variety of things useful, ar-
tistic and ornamental, some of which I knew for what they were
made, others not, but suppose tis all right in either case. The
show of fruits and vegetables was not as good as it could and
should have been. We had a large and choice collection of
I'ears, shown by A. B. Howard, Esq., of Belchertown, and a
very large and fine collection of vegetabjes by Master Luther
('. Warner, of Sunderland. The Annual Address by C. L.
Flint, Esq., Avas one of the ablest and most instructive it has
(^ver been my good fortune to hear. The Hall was well filled
with an appreciative audience, whose close attention attested
their interest in the subject of the address, and the manner in
which it was handled. The Andierst College Glee Club kindly

furnished excellent music before and at the conclusion ol the
Address.

Mr. Stockbridge has furnished a report of various matters
connected with the Exhibition of Stock, a subject on Avhich he
is abundantly able to treat. Under the proper headings will be
found whole No. Entries, Premiums, and to wliom paid, lleports
of Committees, Life Members, &c.

0. G. COUCH, Secretanj.

ileportt-

StoclAi ill. Greiieral.

In all ages of the world, and in nearly all Cduntrys, cattle
husbandry has been a chief source of wealth and prosperity.
In this mother our country or state are not an exception. The
early settlers brought cattle to Virginia and New England, with
their first emigrations, and cultivated and propagated them
with the greatest care to secure their numbers, though they
neglected the essential principals of breeding for pure and fine
stock. These first importations were from the West Indies,
England, Holland and Denmark. The Virginia cattle were from
England and the West Indies ; the New York settlers brought
theirs from Holland, Massachusetts procured hers from England,
and New Hampshire hers from Denmark. These cattle were
exchanged between the colonists, and however pure the origi-
nal importations might have been, they soon became a mixed
race of various forms and colors. The Denmark cattle seem to
have left their impress on most of the New England cattle, imd
it can be determined by their yellowish color. From these Den-
mark importations came the splendid Avorking stock of the
Northern States, a better than which cannot be found in the
world. Cattle increased rapidly in the country, and we find
that during the last century it was a leading pursuit of the
farmers to grow stock, and manufacture butter and cheese. At
that time dairies numbering from fifty to seventy-five cows were
not uncommon. The efforts of stock growers a century ago,
were little directed to the growing of stock with care for spe-
cific purposes, as for beef, milk, butter or cheese. Later breed-
ers in this country, but more especially abroad, have by great
care and discrimination developed breeds of cattle unlike their

(J

original stock, uliicli ;jre adapted to special localities and pnr-
])oses, until now we have a. t^tock for milk, J'or beef, for
butter, and for cheese. Tiie Ayrshire is the representative of
the milk and cheese breed, the improved short horn is tlie ani-
mal for beef, the Dover and Jersey, but especially the latter, iri
the l)reed for butter. The Jersey is probaljly the l)est butter
cow in the world ; but the Ayrshire gives more milk. The milk
of the Jersey is not the richest, but all its oily globules Avhiclj
form butter, separate quickly and completely leaving the skiin
milk poor ; on the contrary, the milk of the Ayrshire, does not
separate complet^^ly and the skim milk is rich. The short liorn
and.Devons, or crosses of them and our so called native cattle^,
make our finest workers. These different pure breeds, if h)ng
bred have attained the power to transmit with great certainty
their distinctive qualities to their descendants : and the longer
l)red the greater their poAver of transmission. A single animal
of an unkiioAvn stock, may possess remarkable and desirable
(]ualities, but they are from chance, or a combination of circum-
stances, Avhich cannot be traced and from Avhich no laAV of breed-
ing can be reduced, and the animal does not possess the poAver
to transmit them. In breeding for a specific purpose, it is ab-
solutely essential to use such animals as have been long bre<;l
for that purpose, and have the poAver of transmission fixed ; and
there can be no certainty in any other method, though a good
animal may be occasionally })roduced. Your committee ieel
compelled to say that this mode of Ijreeding is not so exten-
sively practiced by the stock groAvers of the society as Avould
be commendable or profitable. Compared Avith our Avliole stock
there are fcAV thorough breds of any bi-eed ; yet Ave are grati-
fied to find on our exhibition grounds, s[)lendid specimens of the
short horn, Jersey, Ayrshire and DeA'on stock. Nothing couM
exceed the beauty, symmetry and perfect build of the shoi't
horn bull of Mr. Arthur Norcross of Monson, or the majestic
animal of Mr. Kimball of Enfield. It Avould be a blessing to
our farmers if they could be extensively used, and leave a nu-
merous progeny carrying their qualities. Mr. Cobb exhibited

Ills stock from calves, butter luakin*^- Jersys, and Mr. i>\veetser
of Amherst had specimens of Ayrshire on the g-roun(L Grades
and crosses were numerous, and the de})artments of workint;'
and fat cattle were well filled. The whole number of animals
in the line of neat stock on exhibition, M'as larger than on p)-e-
vious years and numbered nearly three hundred. It may be
remarked that the quality of the miscellaneous stock showed
evidence of increased attention to this branch of husbandry,
and Avas a commendable advancement in the right direction, and
should be followed by a more general introduction of pure bred
stock, or the universal use of thorough bred bulls. The exhi-
bition of sheep, swine and poultry Avas unmistakably an inj-
provement on some former years; and if a fair sam})le of the
stock of their owners, was encouraging as well as connnendu-
ble. The exhil)ition of young growing horses, and of breeding
animals of this class was hardly equal to some former years, and
can, we hope, be accounted for by the fact, that smaller pre-
miums were offered in this class than was formerly our custom.
We trust the exhibition was no indication of a want of interest
in the equine race, or of effort to improve and increase tliis
branch of our own agricultural industry. The amount of all
premiums offered for horses was $153, while for cattle theic
were offered $462. These offers were in proportion to the
number of animals of the two classes in the County,
l)Ut not equal in proportion to their value. By the re-
turns of 1805, the whole numlxM* of cattle in Hampshire Co..
was 1G584. The number of horses was 5701. The value of
the former was $701384, and of the latter $492015. If these
returns are correct, and they are presumed to be, higher jtro-
portional premiums might be paid on horses without injustice
to the breeders of neat stock. These premiums, however,
should be given to breeding animals of both sexes. The re-
turns of the year above mentioned, indicate the value of cattle
husbandry to the people of this county in its ainiual income of
money. The capital thus invested brings a yearly return in
milk, butter, cheese, and slaughtered beef of $4(!2 7G1. and this

exclusive of" beef fattened here and sent away for slaugliter ;
if the vahie of this Ijeef were added it w^ould increase the an-
nual income of this branch of industry to more than three
fourths of a million of dollars. This, however, is only one and
the smallest item of profit of cattle husbandry. Its greatest
source of advantage and ultimate yearly profit, is in the in-
creased value and fertility of our farms. Our lands cannot be
cropped, and the elements of fertility thus taken off be carried
to a distant market, without reducing their capacity for suc-
ceeding crops. These crops, however, fed to animals on the
flirm judiciously, Trill return a satisfactory profit, and give us
the means for further croping, while with care the soil Avill in-
crease in fertility. For this purpose mature animals to fatten
are undoubtedly the best. Young growing stock are taking
from the soil its nitrogenous elements to form muscle, its min-
eral elements for their bones, and these must in the end be lost
to the farm. Milch cows by the production of butter and
cheese for market, but especially the butter, also are the agents
to remove the same materials in large quantities. Mature stock
fattened carry off very little but carbonaceous matter, which is
abundantly supplied by nature, and can be cheaply obtained by
the farmer himself. Hence farms used for dairying, should be
supplied from outside sources, with mineral elements of fertil-
•ity, or they will eventually deteriorate in producing power. In
view of the increased number and quality of cattle exhibited,
we feel sure that our farmers are advancing in the right direc-
tion, but hope their forward steps w^ill be accelerated, for it is
true now as ever, that there is much increase by the strength
of the ox.

For the Committee,

LEVI STOCKBRIDGE.

]V£eoliaiiic ^rts.

Your Committee find the whole number of entries to be-
thirty-five, all of them useful, and many of them, deserving-
special mention for their apparent utility and the mechanical
skill displayed in their construction. Without entering mi-
nutely into the details of the many meritorious points brought
to our vie^y in the examination of the different machines, we
take pleasure in naming a few of those, which seemed to be of
the most importance to tlie farmer. There were two entries
of Mowing Machines, each possessing pecuHar merit of its
own, (or at least, it was so claimed by the exhibitor.) A horse
rake, simple in construction, and easy to tend. A Swivel Plow,
novel in its mechanism. A Corn Sheller, which performed its
work very rapidly and in the most perfect manner. The Arctic
Anti-Freezing Glass Cylinder Puni]), was not less important, for
if able to do half that was claimed, no farmer need suffer for
want of that most necessary element, water. And Avhat is true
in regard to these is also true to a greater or less extent of the
Sewing Machines, Meat Choppers, self-adjusting Whiffletrees,
Carriages and Wagons, Spring Beds, and Washing Machines,
all of them requiring inventive skill and mechanical ingenuity.
We regret that so small a sum as fifty dollars was all that could
be allowed us to distribute as premiums.

Although we rejoice in the fact that Mechanic Arts have
been so well represented, vet we cannot refrain from inquiring,
is this Society doing all that it can to foster and encourage this
interesting department of Agriculture ? What one branch of
industry more important ? What would become of the Agri-
culturist if the machinery of his farm was to be taken from
him ? Imperfect as it is, to remove it, would be a long stride
backward.

It may be said that there is no danger of a retrogade move-
ment, yet is there no cause to fear that the progressive move-

10

meiit will 1)C too slow ? Fanners slionlit urg-e tlic moehaniVs
forward, by making knoAvn to them their presfjing wants, and
then oftering* proper inducement to encourage inventive, patient
toil and thought. Inventors are generally poor and need pecu-
niary aid. Manufacturers seek to make the most money })os-
sible out of inventions already made, often without regard to
the greatest utility. Hoav then is tiie ])rogressive spirit and
demand of the age to he met. Farmers are in some degi'ee
isolated : and it may not be easy for them to make known their
wants as above indicated. Let the Agricultural ^^ociety be
their organ : and Avith liberal and specific jiremiums ft)r each
branch of mechanism, speak out in tlie ears of our inventors
for the things most needed. AVe say, specijit' premiums, for in-
stance, the best Mowing Machine the first premium, second
best, the second, third best, the third, and so on, with the sev-
eral leading classes of machinery in use. We say liberal jire-
miums. Is not the best plow equal in Agriculture to the best
bull? Is not the best mowing machine'cqual to the best horse,
or the greatest speed of a (it may be an inferior) horse? Let
the premiums be equal.

We ask an equality with other classes which draAV money.
AVe believe the mechanical part of Agriculture has been great-
ly overlooked, if not undervalued by our Agiicultural Society.

We ask also in l)ehalf of the mechanic, that a fair and im-
partial trial of his inventions be held, so far as })0ssible on the
Fair Grounds, on the days of the Animal Fair. The advanta-
ges of such an arrangement are obvious. 'J'he committee would
be able to judge of the merits claimed by different exhibitors of
the several machines which they represent. kSo would the pul)-
lic, who come to see all that is useful, novel and good. What
better place than some of the unoccupied acres of the Faii-
Ground. Take for instance, the plow, one of the oldest farm-
ing implements made by human hands, a very great variety of
new and useful ones have sprung up, each clainnng special
merit.

But how shall this be determined, so that no imposition shall

11

be jtractlsed by tlie sharp manufacturer ujion the honest, hard
working" consumer. Let the Society furnish the means for a
thoroug'li test of all tlie points claimed l)y tlie exhibitor, in tlie
])resence of the nniltitude, who may be there to witness, and
then an impartial judgment may be obtained.

Take the Reaper and Mower of which the honored Secretary
of Agriculture in our Connnonwealth said, '''Jliey are but tyj)es
of the ever restless spirit of the age."

'J'he first American patent of much importance was granted
in 1831, and so ra]»id have been the im))rovements. and demand
for them, that it is said in 18G4 nearly 90, 000 reapers and mow-
ers were sold in the United States. Now is it not manifest,
that while tlie demand for this kind of machinery increases so
rapidly that the utmost care should be taken that qnalltij should
lu^t be overlooked l)y (piantity. In answer to a question put by
your committee to one of the exhibitors of Mowing Machines,
referring to its particular merits, he proceeded at once to tell
how many had been sold in a year. Now this is not important
f(U' the Society or community to knoAv, but if one machine will
do the same (or more) work than the other, with less power,
the mechanical parts being equal, then that is the machine want-
ed by every farmer. But the ({uestion arises, how shall w^e get
at this result? We ask, carniot our Society ])repare its grounds
in such a manner and put on a crop as will bring the machines
to a thorough and practical test ? AVliat Ave ask for the Plow,
tlie Mower and Reaper, we also ask for the Rake, Tedder, Fork,
Threshing Machine and all others, which are of the greatest
importance to the farmers. Let this be done at the expense of
the Society. It is for their benefit. It is a tax to poor inven-
tors, to bring tlieir machines and remain on the grounds to ex-
hibit them, but it may be said, it will not pay ! AVe ask, Avhat
Society has tried it ? If none, then why not ours ? Ours,
which being located in the same vicinity and under the shadow
of the Agricultural College of Massachusetts, ought, of all
others, to be the one to take advance steps, while all the world
looks on. Let us move forward, offer a specific and liberal re-

12

ward for the best Mowing Machine, equal to tliat wliich may be
offered for the greatest speed of a horse, and instead of two ma-
chines for competition, we have no doubt that there would be
six times the number, and we believe the same Avould be true
in reference to most, if not all of the other Agricultural imple-
ments and machinery used or needed in our community.

We hope to see the time Avhen the mechanical part of Agri-
culture shall be elevated to its true position, and receive its
proper share of encouragement at our annual gatherings. To
what does the farmer owe his present high standing more than
to his mechanical implements. Show us a man's tools and we
will tell you what kind of a workman he is. To bring these
tools to their present state of perfection, has cost the mechanic
u very great expense of time and money. It is not uncommon
for an inventor to give several years of patient thought and
study to bring about a single improvement, which Avhen made,
seems so simple that the world exclaims, "why was it not
thought of before ?" but being made, its value to the commu-
nit};^ cannot be estimated in dollars and cents. Give proper en-
gouragement to the poor inventor, and may it not be expected,
that the coming generation will witness improvements far sur-
passing those of the present.

All of which is respectfully submitted,

J. ADAMS, Committee on Meclianic Arts.

.Honey, IVIaple Sugar and Syriip, fJellies^,
Canned I*^rnits and A-V^ines.

The Committee in this department found entries in each of
the above named articles, and in all between twenty and thirty
entries.

We could not l)e otherwise than greatly delighted in having
assigned to us as a matter of duty such delightful subjects fji"
our attention as Honey, Maple sugar, Jellies, Canned Fruits and
Wines. How well calculated to make the salivary glands do
double duty, only in anticipation ! We need not say that we
entered upon the task with cheerful alacrity.

As the Committee were intently fixing their Avondering gaze
upon the long row of cans of Fruit, and Jelly, and Syrup, and
and bottles of Wine, arranged in such tempting array, and were
gravely discussing the methods which Ave should pursue in de-
ciding upon the merits of each, we were taken somewhat aback
by some member of the Committee unfortunately observing
written on some of the most tempting looking bottles and cans,
*^not to be opened !" Just at this juncture, and to increase our
discomforture, an officer of the Society informed us that the
( 'ommittee Avould make their decisions without opening the
packages. What a blasting of our anticipations ! We could
yield without a murmer, the Maple Sugar and the Honey, sweet
as they are, and the canned fruit and jellies, but what a bitter
disappointment not to taste a single drop of the wine ! We
sought to calm our troubled spirit by reasoning upon the mat-
ter, but this l)ut added fuel to the flame.

That imperative order, ''No packages to be opened !" How
suspicious, thought we. What a want of confidence in the
Committee lest they should be overcome by the temptation, and
take a little too much ! How strict and rigid with us, while
other Committees, that have served in years past, have taken

14

'sip upon .<ip upon bottles well ni^-h made dry, and none have
told them n:'y ! We finallv calmed ourselves and proceeded to
our work with the thoug'ht that perliaps after all the liistorv of
(committees upon this l)ranch of the Fair, may have shoAvn the
Avisdom of this order, and the folly of those, who in a similar
service may have taken one sip too much of some splendid
Avine !

Of Hone}', the Committee found but one sample, on which we
aAvarded a premium of $1,00 to G. W. Smith, of Granby.

We were sorry to learn, after Ave had closed our service, that
one entry of honey Avas made that even the searchinji; Adsion of
your Committee did not discoA^er.

We found in looking at the specimens of dried apple, some
A'ery line. We came to the conclusion that to liave dried apple
present a bright, beautiful appearance it Avas desirable not only
to have the apple dried Avitliout long exposure, but to be of
some Avliite fleshed A'ariety of apple. We aAvarded premiums
in the lolloAving order : 1st, Geo. S. Cooley, 2nd, C. B. Hulibard
of Sunderland, 3rd, Amelia Dickinson, 4th, Fanny CoAvles.

Maple Sugar, 1st to C. B. Hubbard. Maple Syrup, 1st to E.
P. Dickinson, both of Sunderland.

Pickle, E, P. Dickinson. Currant Jelly, Mrs. C. B. Hubbard
of Sunderland.

The Committee were pleased to notice a A^ery good sIioav of
canned fruits. ' This branch of housewifery, although someAvhat
recent in its introduction, Ave regard as a A'ery great acquisition
to household economy, and deserves to be A'ery nuich more gen-
erally practiced. It has so many advantages over the old meth-
ods of preserving fruits by the use of large quantities of sugar,
that it should come into universal use. Among the advantages
of coming first, are first a much better article is obtained in
consequence of the flaA^or of the fruit remaining. Second,
when once canned it Avill keep for years, with no need of the
labor of overhauling, scalding, &c. Third, it is nuich more
wholesome and economical.

15

I'luler the ol<l mode, the rule is a lb. of IVuit to a lb. of su-
pir, while canned frnit requires usually but about one third to
one half that (quantity of sweetening-, or just enough to suit the
taste.

Cans for })rcserviug fruit havu )iow become so well perfected
after the trial of such a variety of kinds, that some of those
made of glass with some form of scum attachment at the top,
are found to work very successfully, and we have found the
contents well worth attention !

Connnend us to a better sauce for bread and butter, than
good pears. })each or quince preserved in cans' with one h;df lb.
of sugar to a lb. of fruit.

We have found that ajiples put up in cans, at a season when
ai)ples are plenty and liable to decay, were "just the thing"'
opened in May or June when sauce and "))ie timber" arc diffi-
cult to find. We found one entiy of canneil fruit from JNIi-s. E.
X. Smith t)f Sunderland of eighteen varieties, to which, owing
to the large number of varieties, and excellence of its ai)pear-
ance, the Committee awarded the first premium of $3.00 to
Austin Eastman of Amherst, and E. F. Sabin were given the
2nd and 3d respectively.

Of wines we found a variety, there being entries of Currant
Wine. Blackberry Wine, Elderberry Wine and Grape AVine. Ji'
designed for medicinal purposes, it would seem ample in varie-
ty to do a large business in the healing art ! If designed as a
beverage, there would appear to be but little occasion for grant-
ina- manv licenses for the sale of liquors in this vicinitv !

We are inclined to look upon the propriety, or policy of en-
tering wines for premiums in our Agricultural Societies as very
(questionable. AVe can see no good reason for offering premi-
ums on wines, which would not be equally a reason for doing
the same on cider brandy or other liquors that may be manu-
factured within the limits of our Society.

The subject of the manufacture and use of wines and liquors
is looked upon from a very dift'erent stand-point at present from
what it was a o-eneration ago. when such wore in common use.

16

AV'hile progress is our boast and watchword, we should keep
such step to that tune as not to be progressing backward.

We are well aware that it has been very common within the
past few years, for some in high position to recommend the use
of wine, with the hope that it would become a substitute for
stronger drinks, and thus to make it a promoter of temperance.
Such are disposed to assert with great positiveness, that wine
is in very common use in some of the European countries, Avhile
drunkenness is hardly known there. We have seen this stated
so frequently that if the mere statement was sufficient to make
it so, it should be true, but the evidence of the fallacy of such
statements is so abundant that it is very plain to us that neither
Avine luaking or drinking deserves to be encouraged by the
offer of premiums from any of the Ag. Societies of this State.

We have before us a letter from Dr. Holland (Timothy Tit-
comb) a gentleman of extensive travel and observation, now in
Europe, who writes upon this question, very frankly acknowl-
edging himself undeceived upon this matter, by his observa-
tions of wine making and drinking which he has there witnessed.

He writes "We have all been told in America, and I fully be-
lieved it, that if the people could be supplied with a cheaj)
wine they would not get drunk— that the natural desire for some
sort of stimulant Avould be gratified in a Avay that W'ould not
only be harmless to mortals, but conducive to health. 1 am
thoroughly undeceived. The people drink their cheap wine
here to drunkenness. A boozier set than hang around the mul-
titudinous cafes here, it would be hard to find in any American
city. '^' * * * If you can imagine a cauliflower of the
color of ordinary red cabbage, you can achieve a very adequate
conception of faces that are very common in all this Avino
growing region. So this question is settled in my mind. Cliea])
wine is not the cure of intemprance. * * * J,

with many others have looked to find it in a cheap and comptir-
atively harmless wine ; but for cme, I can look in this direction
hopefully no longer." Prof. Butler, who lived several years in
Europe, both in city and country, says : ''We have heard

17

Americans a.-^sort tliero ir^ no drunkeiuicss in anycDuntry wliero'
Avine takes the ])lace of stronger liquors. Now we have sifted
tliis matter thorouglily both in Italy and Switzerland, and are
bound to deny the truth of this statement."

When E. C. Delavan was in Rome some years since, Cardinal
Acton, the supreme judge assured him that nearly all the crime
originated in the use of ivine.'^

Rev. E. S. Lacy, of San Francisco, recently spent several
months in Switzerland, and he writes, *'I have just spent six
months in a country place of Switzerland, where wine is cheap
and pure, and far more the beverage of the laboring classes
than watei- ; where none think of making a dinner without a bot-
tle of wine. Here more intoxication was obvious than any
tither place it was ever my lot to be in."

Hon. Caleb Poote, of Salem, Mass., editor of the Gazette,
writing to his son, Rev. H. M. Foote, of Boston, said, "Persons
here, who have been for years familiar with Paris, tell me that
there is a vast amount of drunkenness here. ■^'" -" * Our
informants Avho are people of large travel, and neither fanatics
or ascetics, have seen enough to make them deny in toto the
theory that wine producing countries arc sober."

The Paris correspondent of the Chicago Republican recently
wrote, "The curse of the Parisian workmen is wine. ''•' * "■'
The idea is prevalent that people dont get drunk in France, be-
cause it is a wine country ; and I acknowledge that I used to
think so at tirst, before I had really seen the life of the common
people, but it is all foolishness. They do get drunk here, drunk
on wine."

Dr. E. N. Kirk, of Boston, who resided in France for a time,
says, "I never saw such systematic drunkenness as I saw in
France during a residence of sixteen months. I never saw so
many women drunk."

Rev. Dr. Stone, late of Park St. Church, Boston, now of San
Francisco, writes, "I had entertained a sort of hope that the
manufacture of pure wines and their introduction into general
use, would crowd out the gross, strong liquors and diminish in-

1?

tomprAnee. / am uoic fully convinced ihof this hope icw
tp-oundless and delusive. * * * There i;? no way but ti»
take ground against the production of grape? for all such maii-
uiacture."

The editor of the Bescue. a California f»aper. writes, -Wine
making in El Dorado County, as an element of wealtli has
proved a delusion and a ^nare. It has paved the way to p_^ver-
ty and drunkenness only."

We miglit. if it was necessary, add much more evidence that
wine manufactur'* neither needs or deserves our enconrage-
ment. All of which is respectfully submitted.
In behalf of the Committee.

ELIHU SMITH.

J^ellies, AViiiejs, l^ickles, and l-*i*eservecl

Fruits.

CEXERAL OBSERVATIONS OX WIXE,

Wine. — what is it, and of what elements is it composed ?
Wine, in the common acceptation of the term is the fermented
juice of the grape. Its final elements consist of water, alcohol,
and a small percentage of acid, and an odoriferous principle, ur
aroma, also, unfermented sugar, a coloring principle, and some-
times a proportion of tannin. Foreign wines, when thev reacli
us free from adulteration, are the purest and best. But we sel-
dom obtain them in a pure state. Going through the hands of
the producer, the importer, and the wholesale and retail dealers,
by the time they reach the consumer they are usually anything
but pure wines. Hence it becomes us if we can do so, to man-
ufacture our own wines, if we desire a pure article. This can
readily be done, not only from our own native grapes but from
a great variety of fruits and berries indigenous to our own
country. And an article can thus be produced, nearly, if not
quite equal to the best imported wines, and far superior to the
adulterated article as we commonly receive it.

Several original elements are necessary in order to produce a
sound, wholesome and good wine. These substances are sugar,
water, tartaric acid, and mucilage. Besides these, there are
tither substances not positively necessary, but usually existing
in the juice of grapes, which gives the wine its color and flavor,
such as gluten, potash, tannin, aroma, malic acid, and a coloring
principle. Perfect wine cannot be made without the presence
in considerably definite proportions, of the four first named ar-
ticles. If the must, let it be the juice of grapes, or any other
fruit, is deficient in one of these substances, it must be supplied,
or ffood wine cannot be made. If anv one of them is in excess.
it must be reduced or neutralized. Foreign grapes, aU of which

20

tire varieties of a single genus, or species contain the wine mak-
ing principles or ingredients in just about the right proportions.
Some varieties contain more sugar, and some more acid than
■others, but the variation from the proper quantities of each is so
little, that it is very seldom tliat any additions have to be mnde.
The juice of the grapes is expressed and manufactured into
wine at once. In our own country the juices of all our native
grapes are deficient in sugar and have an excess of acid, hence
it becomes necessary to dilute the acid principle by adding
Avater, and to supply the sacharine principle by adding sugar.
A perfect must should contain about seventy-five parts of Avater,
twenty parts of sugar and five parts of acid, mucilage, coloring
matter, <fcc. Only about six one thousandth of one part in a
hundred arc acid.

FOREIGN GRAPES AXD FOREIGN WINE.

There are a multitude of varieties of foreign grapes, from
which are manufactured all those choice Avines, Port, Maderia,
Rhenish, Moselle, Champaigne, <fec., &c., that come to us as the
purest and best foreign Avines. But they are all the offspring
of a single species of the grape plant, the Vitls Vitifera of
Linnaeus. From this single species, are derived all the varieties
of cultivated foreign grapes of Avhatever name. And there is
a striking similarity in the natural elements of the fruit, or the
wine making principle. They exist in each A-ariety, Avith so
little A^ariation in quantity, that very seldom anything foreign
has to be added. In this consists the difference between them,
and our own natiA'e grapes, Avhich are deficient in sugar, and
also contain an excess of acid.

It Avill at once be perceived, that our neighbors over the
water, have every adA'antage over us, in the production of Avine,
both as regards cost and quality.

AMERICAN GRAPES.

All attempts to cultivate the foreign grape in this countiy
with projit and success have been nearly, if not entirely, failures.
Our climate is not adapted to their healthful groAvth and fruit-

21

5\ge. By the means of liot-liouses, and the Ibrciiif^ process, and
careful culturej foreign grapes have been produced, but the
experiment has been laborious and has not paid. We must de-
pend upon our own native grapes, both for fruit and for wine.
All our wild and cultivated grapes liave sprung from four or
five distinct species. Of the wild and cultivated grapes there
are nearly tw^o Inindred varieties. Upwards of one hundred
varieties are cultivated. From the following species liave
sprung nearly all the varieties of both wild and cultivated
grapes. First : Vitis Lahrusca^ of Linnaeus. From this spe-
cies are derived the Isabella, Catawba, Concord, Diana, Rebec-
ca, Anna, Hartford prolific, Muscadine, Sweet-water, &c., &c.
Nearly forty varieties of cultivated grapes have been produced
from this species, f^econd : Vltls Aestivalis of Michaiix. The
following varieties are descended from this species, and nearly
twenty other species not named. Warren, Clinton, Burgundy,
Deleware, King, and Nortons Virginia. Third : Vitis Cordifo-
lia of MichaiiXj commonly called the frost or Avinter grape.
There are not more than one or two varieties of this species
under cultivation, and these are of very little consequence.
Fourth : Vitis Vulhina, of Linnaeus. I believe there is only
one variety of this kind cultivated, viz., the Scuppornong,
named from a lake in Nortli Carolina, on the banks of Avhich it
was discovered. There are one or two more species known to
exist but are not much known. In fact, it is quite probable
tliat all these rather unimportant plants if properly analyzed,
would be found to belong to one of the four first named species.
It is nearly certain, then, that all our grapes, wild and cultiva-
ted, can 1)0 reduced to four or five species.

MORE IN REGARD TO THE ELEMENTS OF WINE AND WINE MAKING.

Let it be observed, that I have stated a general principle to
be alwaj^s heeded in making all kinds of wines, whether from
the juices of the difi'erent varieties of grapes or fruits, viz.
Four positive elements must be present in order to make good
wine — ivater, sugar, mucilage and acid. These must exist in

22

pretty nearly definite proportion-:, f^aj from twenty to twenty-
five parts of sugar, seventy-five parts of water, and five parts
of acid, mucilage, etc. Our native grapes both wild and culti-
vated contain -a small amount of sugar, (wild grapes the least)
and they also contain an excess of acid (wild grapes the mo 4.)
Producers of Avine must study the character of the variety of
grapes they use in the manufacture of wine. The juice of wild
grapes must be largely diluted with water, and treated to a
considerable addition of sugar, nearly equal to one hundred
per cent of the former, and from twenty to twenty-five per cent
of the latter. It will be necessary to add more or less water
to a certain amount of grape juice, according to the amount of
acid they must contain. •

I have stated that other ingredients enter into the composi-
tion of wine. I may as well speak of them here, l)efore giving
the best methods of making wine in detail. First, a coloring
principle. This exists in the skins or peelings of grapes.
White wines are made by expressing the juice of grapes and
immediately putting it on ferment, without allowing it to stand
and digest the skins, and thereby absorb the coloring principle.
The opposite course is taken in the manufacture of all colored
wines. The pomace is allowed to stand until the rich colors,
purple and claret, contained in the grape skins, are thorouglily
extracted and incorporated with the juice. So also in the Sec-
(md place, the Odoriferous principle or aroma, also contained in
the skins of grapes is extracted in the same way by allowing
the skins to infuse for a season in the must before it is ex-
pressed from the pomace. Third, Tannin, or the astringent
tonic principle. This is contained in the stems and seeds of
grapes. It is that which gives to port and some other foreign
wines their peculiar astringent taste, and renders them valua-
ble as medicines. This principle is imparted to wine by bruis-
ing or grinding the stems and seeds of grapes, and allowing
them to steep in the grape juice.

23

A FEW SU(;(;KSTIVE pacts OB RULES TO BE REGARDED IX THE
MANUFACTURE OF WIXES.

I do not propose to give here the methods of manufacture of
foreign wines — it would occupy too much space. Those who
feel interested in such a historv, Avill do well to consult the ex-
cellent treatise of Gall. But I will state a few rules that it will
be well for all wine makers to heed. 1st. Make Avine from
01 dy thoroughly ripened grapes. 2nd. Obtain if possible tlie
!<weetest varieties : it will save the amount of sugar necessary
to be added, od. CTather the fruit in dry weather. 4th. Avoid
all imperfect fruit, such as that which is unripe, not well de-
veloped or worm eaten. 5th. Have all the utensils used in the
manuiticture of wine perfectly clean, also the casks, jars or jugs
in which it is jjut to lerment. Gth. In gathering grapes, do
not pull off the clusters, but cut them off Avith a knife or pair
of scissors. Pulling them off may break or injure the vines,-
Ttli. In the supply of sacharine matter, use only refined sugars.
8th. In fermenting wine, preserve an uniform temperature, say
from sixty-seven to seventy-five degress, Farenheit is the
proper grade, best adapted for tliat purpose.

WHAT ARE OUR RESOURCES FOR WIXE-MAKIXCJ ?

In addition to a great many varieties of cultivated grapes,
we have Avild grapes in abundance, growing in nearly every
part of the State, except in the extreme northern sections. In
many towns they can be gathered late in autumn, fully ripe, by
the bushel, just for the labor of plucking them. The material
for grape Avine then, is in the reach of nearly all. Next in im-
portance, perhaps, is the common garden red-currant. This
fruit, properly treated produces a rich and delicious AAane, hard-
ly inferior to Port or Sherry. The .common field ov high black-
berry, also, makes a cheap and pleasant Avine, highly valuable
as a medicinal agent, and also a delicious beverage. The juice
of the apple or common cider, can be manufactured into good
wine. Peaches are also used in the production of a very del-
icate and pleasant Avine. And then there are the berries of the

24

sweet Elder, (Samhucus Canedensis) produced in g'reat quanti-
ties, in most parts of the State, from wliicli not only a palatable
but highly medicinal wine is manufactured. Raspberries,
strawberries, and whortleberries are also used in the manufac-
ture of vinous drinks, by no means to be despised. Even the
Gooseberry and Black currant, are numbered in the catalogue
of our wine making fruits. And I must not forget the Wine
Plant, a variety of Rhubarb, now considerably cultivated for the
purpose of making Avine. Why need we use the foreign adul-
•terated articles when we can make so many kinds of excellent
native or domestic wines ?

HOW TO MAKE THE BEST (JRAPE WIXE, EITHER FROM CULTIVATEI>
OR WILD GRAPES.

Collect the grapes when fully ripe, and free them from all
foreign substances. Use nothing but sound grapes. They
should be allowed to stand a few days after gathering to soften
and sweat. They should now be crushed, in a clean cedar vat
or tub, or in a large earthen jar. For making small quantities
they can be crushed with the hands or with a wooden pestle or
roller. AVhere a large quantity is to be made they should be
crushed in a mill made for the purpose. After being reduced
to a pulp or to pomace there should be added one gallon of pure
f<oft water, to every gallon of pulp, for wild grapes, and for cul-
tivated grapes, which are sweeter, not more than one half or
two thirds of this quantity, according to their acidity. This
mixture should be allowed to stand for two or three days, that
the coloring matter of the skins and the aroma may become ex-
tracted and mingled with the must, or until fermentation be-
gins to take place. Now the pomace should be carefully pressed
or strained, and all the juice extracted and inunediately put in-
to clean casks or jugs. If into casks they should be previously
fumigated if ever used before, with burning sulphur vapor. To
every gallon of juice thus extracted, add three pounds of re-
fined sugar and mix thoroughly. See that the cask, jug or jar
is entirely full. Let the wine ferment in a temperature of about

25

seventy-five degrees, Farenhcit. In about six weeks draw otV
the wine, cleanse tlie receptacle and return it. In six niontlis
at most it will be ready for bottling.

BLACKBERRY WINE.

Gather ripe Blackberries and inmiediately crush them, and
press out the juice, or strain it off through a cloth. As black-
berries contain comparatively little acid, no water should be
added. To every gallon of pure juice, add three pounds and a
half of the best refined sugar, and put the mixture in jugs or
jars, filling them completely full. Place them in a proper tem-
perature for fermentation. After a couple of weeks, pour oif
the clear liquid, cleanse the jugs and return it, adding to each
gallon, one pint of the best French brandy, or bourbon whiskey.
This is the best method of making blackberry wine, to use
either as a most delicious cordial, or for medical purposes.
Thus prepared, it is a very valuable remedy in many ailments.

The following recipes, I have found to be very reliable rem-
edies for the diseases named.

For Chronic Dirrhoea, Blackberry wine one pint. Pulverized
(ium Kino, half an ounce. Tincture of Opium one half ounce.
Let the mixture stand one week, shaking it often. Dose for an
adult, one dessert spoonful two or three times a day. For gen-
eral debility and chronic weakness. Blackberry wine one pint,
Carbonate of iron one ounce. Pose one tablespoonful three
times a day before meals. JMackberry wine with peruvian
bark, and quinine, is also a sure and safe remedy for fever and
ague. On the whole, it is one of the most valuable of our na-
tive wines.

HOW TO MAKE CURRANT WINE.

Take the best and ripest red currants any quantity. Free
them entirely from stems and leaves. Crush them and strain
off the juice through a thick linen cloth. Currant juice con-
tains a large amount of acid, and it is necessary to dilute large-
ly with water. To every quart of pure juice, add tAvo quarts
of pure water. To every gallon of this mixture add four pounds

26

of the best crushed white sugar. Let it be fennented three
weeks in Jugs, jars, or clean casks, &c., and return it. Partially
close the receptacles, but not so close as to hinder fermenta-
tion. Let the wine stand two months longer, and then bottle
it and hermetically seal over the bottles driving the corks very
firmly before sealing. Put the bottles into a dry cellar. This
wine will keep any length of time and improve by age. In con-
valescence from typhoid and other fevers, currant wine is fully
equal as a medicinal remedy to the best imported port wine.
It is also a promoter of digestion, and is a valuable remedy in
dyspepsia. A bottle of currant wine once sealed up should
never be opened until Avanted for use. The admittance of at-
mospheric air injures both the quality and flavor, by absorbing
the carbonic acid gas contained in the wine.

ELDERBERRY WIXE.

The juice of the berries of the common Elder {Sambucus
Canadensis) makes a most excellent wine. It has been in use
in Northern Europe for more than two centuries, and is highly
esteemed as a medicinal wine. The following is the English
method of preparation according to Peter S. Good.

ENGLISH ELDERBERRY WIXE.

"Mix twelve and a half gallons of ripe Elderberry juice, and
forty-two pounds of sugar, with thirty-seven and a half gallons
of water, that previously has had boiling in it, six ounces of
ginger, add nine ounces of pimento, bruised and drained off, and
Avhen rather less than milk warm, almost cold, add one pint of
good yeast, and let it ferment fourteen days in the barrel.
Then bung it close and bottle it in six months."

COMMON METHOD OF PREPARATION.

Take common Elderberries, free from stems, bruise them,
and express the juice. Add an equal quantity of water, and to
each gallon of this mixture add four pounds of white sugar.
Ferment the same way as Currant wine, and bottle it. Some
people add one pint of bourbon whiskey to each gallon of the
fermented wine before bottling. This gives more body, and

27

M'ill preserve it for an indefinite space of time. Elderberry
wine is a stimulent tonic, and slightly laxative. It is also an
anti-scorbutic. It is useful in dyspepsia, and as a laxative in
habitual costiveness. It also has some reputation in eruptive
diseases and in scrofula. The juice of apples or common cider
can also be manufactured into very pleasant and palatable wine.
The following is the most popular method.

CIDER, OR APPLE WINE. *

Take sweet and sour apples in about equal parts by measure.
Let them be sound, pleasant favored, and tree from rot and
worm-holes. Grind them in a mill, and let the pomace stand
twenty-four hours stirring it up often so as to expose it to the
air. After the juice is expressed, add two pounds of refined
sugar, to each gallon of cider, and put it in a perfectly clean
barrel for fermentation. Rack oft" after fermentation ceases,
and cleanse the cask weU, then return it and bung it up close-
ly. Cider wine prepared in this way, and bottled after four
months, is nearly equal to the best Champaigne wine, and is in
fact, very much like it.

The Wine Plant^ a species of Rhubarb, is now quite exten-
sively cultivated for the purpose of making wine. Rhubarb
wine is a light, weak, delicate wine, and a very agreeable stim-
ulent drink. Whether this plant will get into general cultiva-
tion for wine making, future experiments and tests, will proba^
bly determine. It is a remarkable prolific plant, afibrding a
vast amount of semiacid juice, and not much sugar. The wine
is made as follows :

RHUBARB WIXE.

Crush the stems of the leaves between wooden rollers, and
express the juice. To each gallon of juice, add three of water,
and to each gallon so diluted, three pounds of good sugar. Put
into clean casks for fermentation. Bottle in due time.

In some parts of the State Whortleberries are used for wine
making. These berries are gathered by the bushel in early
autumn, and being so prolific and cheap, the Avine can be made

28

at a small cost ; and it is very easily made. Whortleberries
contain considerable sugar, enough acid, and a fine coloring
principle. When well made it resembles Port wine in appear-
ance.

WHORTLEBERRY WINE.

Taks rip3 wliortlebarries, rni-ih them, and express the juice
through a thick cloth or seive. Add an equal proportion of wa-
ter, aifd three pounds of Havanna sugar to the gallon. Let the
must ferment under a proper temperature, and to every gallon,
afterward add, one pint of pure whiskey. In a proper time
bottle for use.

CHERRY WINE.

An excellent wine or cordial, is made from the common black
cherry, indigenous to this State. Bruise the cherries, and then
add to them an equal amount in bulk of water. Let the whole
stand together for a couple of days. Then strain off the juice
and add to each gallon one quart of old rum, and bottle it im-
mediately. This preparation is a vinous spirit, agreeable to the
])alate, and moreover an excellent tonic. State constables might
object to it as a strictly temperance beverage, nevertheless I
shall take the liberty to place it among the catalogue of our na-
tive wines.

ORANOE WINE.

It is not generally known that a ver^" delicate, light and fra-
grant wine can be made from the juice of oranges. It is a verj^
grateful wine for invalids. I will give the method of making it :

Take one dozen and a half of Oranges. Slice them and pour
over them one gallon of water, then express the juice by beat-
ing them in the water with a roller, after which express the
juice. Add three and one half pounds of refined sugar. Fer-
ment and bottle the same as other wines.

I submit the foregoing remarks on wine, and Avine-making,
hoping that the reader may be induced to manufacture his own
wine, rather than use a foreign article, high in price, and almost
always adulterated, and not when pure, any better than good
domestic wine.

I) A VID RICE, Ch'm. on Wines and Preserved Fruits.

Bread.

Bread has been denominated ^'the staff of life." From the
earliest ages it has been indispensable as an article of diet, and
the art of making it is one requiring no small degree of skill and
science. The oriental nations appear to have made their bread
with great simplicity, baking it on a clean part of the hearth,
or in a pan of iron, and in thin cakes, which were broken in-
stead of being cut. The Arabs are accustomed to make a fire
in a large stone pitcher and when it is sufficiently hes^ted apply
the dough to the outside. Modern inventions in the form of
brick ovens, or elegant cooking stoves, have given facilities for
more ambitious loaves, and requiring greater skill in their man-
ufacture. Bread has always exerted a great influence as a pac-
ifactor between nations. Their mutual dependence upon each
other for breadstuff, has a direct tendency to hold in check un-
lawful, ambitious and evil designs, and to quell animosities and
strife. It has been said that a scarcity of breadstuff in England
is sufficient to affect the commerce of the world, and in France
ut any time to produce a revolution. But we propose within
the limits of this report to treat of bread-making practically,
])erfectly aM^are that we are entering upon forbidden ground,
yet claiming that in this day when women are asserting their
rigid to he men, we should have the privilege to invade a prov-
ince always held to be exclusively their own.

What then is requisite for making good bread ? In the first
place flour made from sound grain, properly ground, and free
from any foreign substance. It is found, from analysis, that a
large share of the flour in market is adulterated with alum,
white clay, or some other substance, probably to give a good
color or to remedy the injury done to the grain by rain. Such
flour will not make nice bread, however skillfully prepared.
Then good yeast, skill in adding other ingredients, and mixing,
and last, though not least, a good oven for baking. The old

30

fashioned brick oven is the best, as it retains its heut longer
:and more evenly than a stove. But with a little practice, the
improved modern stove answers a very good purpose.

What constitutes good bread, and hoAV should it be made ?
Bread, to be healthful and palatable, should be porous or light,
nnd baked sufficiently, so that it shall not be doughy, neither
dry and liard. AVe are not giving a scientific article, and shall
say nothing of the chemistry of bread-making. A few plain
hints will be sufficient for the wise. But few have almost uni-
formly good bread upon tlieir tables, either from carelessness
or lack of skill, fhe woman Avho always has sour bread is easi-
ly found ; while the one who has it very often belongs to the
majority. One housekeeper uses potatoes, making the loaf look
white and spongy, but leaving a taste of acidity. Another Avill
use nothing but new milk, giving a nice look and good taste
while new, but soon becoming stale and unhealthy. Others,
Avith no particular mode and less care, mix their ingredients and
bake with haste, taking great credit if they have a good loaf,
if not charge it to the flour or oven, and make the best of it.
To insure healthy, palatable bread, care should be taken in se-
lecting materials combining them, managing the raising or
sponge, and baking properly. It should be made so that it Avill
not dry up too quick, as health and economy both demand that
it stand twenty-four hours before being eaten. It may be
sweet, yet heavy and injurious ; or it may be sour, and yet look
well, or be nearly perfect in other respects and yet so salt as to
render it obnoxious to most tastes, as was the case with some
otherwise splendid loaves presented for premium at our fair.
The following directions for making bread, by a lady who has
had thirty years experience we deem worthy of a trial by every
lady in this vicinity.

"At night take lukewarm water and stir in flour, with a cup
of yeast, and a teaspoonful of salt, and set it to rise. It will
be light in the morning, then stir in fresh flour until it is al-
most dough. After a time it Avill be very light, then knead it
into as much flour as you want to use, working it into one mass

31

oil your flour board. When it is li^lit enough, but not toO'
hght, take it again to your flour-board, work it into loaves, and
set it to rise in pans for the stove. Have the right degree of
heat for three quarters of an hour, and your bread will be fit for
any table in the land."

What Bread should be eaten ? Mainly, for common use, that
which will contribute best to the perfection of our physicaj
frame and the promotion of health. The practice, so common
now in our community of using but the finest wheat is a grave
mistake. In this age of high intellectual culture and endow-
ment, it is pitable to see the puny body and sickly countenance
s(» marked as tlie characteristic of the present generation. An
analysis of wheat gives a large proportion of gluten which forms
fat and muscle, at the expense of bone, a building without a
frame. Our forefathers were a muscular, vigorous race, wliich
was mainly due, no doubt, to their coarse and homely fare. It
has been said of their sons ''All their bones were made of In-
dian Corn." When we return to the custom of coarse bread
with milk for our children, we may reasonably hope for some
improvement in tliis direction. Fine flour from any grain is not
as nutritious and healthy as the coarser grades. The French
chemists have found in their analysis of wheat bran a product
which they denominate '"cerealine" which is found to dissolve
all other kinds of food when subjected with it to warmth and
moisture, and consequently is a great aid to digestion. This is
proved by the use of Graham Bread, in which the bran is re-
tained. Equally reprehensible is another practice of some,
either from mistaken notions of economy, or detestable mean-
ness, in giving their help bread, heavy and sour, or so dry that
it becomes literally true that "In the sweat of thy face shalt
thou eat bread." It is a positive sin ; for no man under such
circumstances, with the moral certainty of seeing such a loaf at
every meal could offer up the petition '-Give us this day our
daily bread."

Who should know how to make bread ? Not only every
house-keeper and cook but every young lady in whatever rank

32

or position in society. Every one is liable to be placed in cir'
cumstances where this knoAvledge is essential, not only to the
health but to the peace and happiness of others. Who has not
seen the family, fitted by nature and position for a happy house-
hold, where confusion worse confounded reigned, and whose
dispositions were as som^ as the bread placed before their
guests ? Who shall say how many a man has become irritable
in temper, depressed in spirits, a recluse in society, experiencing
all the long train of the horrors of the dyspeptic, simply from a
failure in this department of science. It is a matter of pride
with us that Avoman is alloAved her proper rank and place in so-
ciety, but with all her charms of refinement and intellectual
culture she has not a finished education Arithout the practical
knoAAdedge of Avhicli aa'c treat. Without this she might be a
first rate he^yeat but a very poor help-meet for any man. Bet-
ter far for him that he should go out to grass as did Nebuchad-
nezzar "till his hairs Avere groAAni like eagles feathers, and his
nails like birds claws,'' Let no young man dream oi future hap-
piness until he has tested at least one loaf Avrought by the fair
hand he seeks. When the millennial day arriv^es that good bread
shall be the rule and not the exception, then shall the bread of
peace and contentment together with the milk of human kind-
ness grace and bless each happy household.

Respectfully Submitted,

C. U. FIELD, Chairman,

.A^pple Orcliard.

Statement OP Levi P. Warner, of Sunderland.

The thirty apple trees which I offer for premium have been
set fifteen years. The ground for the first ten years was under
cultivation ; since then a part has been laid down to grass, and
the trees iiave not done as well. Six trees on ground under
cultivation produced the last year nine barrels of choice fruit,
or as many as the remaining twenty-four.

The Hubbardston Nonesuch have been the most productive,
and the Roxburv Russett the. least.

Pot a toe Crop.

Statement of Levi P. Warner, of Sunderland.

The experiment upon a crop of potatoes which I offer for
premium, was in part for the purpose of testing the value of
green crops as a fertilizer for growing potatoes.

The result shows that a crop of green clover turned under,
with an application of Alkaline manure will produce potatoes of
an excellent quality and at the same time leave a fair margin
for profit.

The field contained one half acre soil, a heavy loam, clover
lay turned under six inches deep the 5th day of June. Imme-
diately harrowed and planted without any application of manure.
After the potatoes were up 20 bushels of ashes were put upon
the hills and covered when the crop was hoed the first time
which was two weeks after planting. The crop was harvested
the 17th day of Oct. The yield 96 two thirds bushels.
Cost Ploughing and Harrowing, $2.00

Twenty bushels Ashes, 8.00

u

^ecd, 2.00

Hoeing;, o.OO

Harvesting and Storings 4.50

$17.50

, By X, A. Smith, i^rxDERLAxrr,

Tlie land upon which I planted 50 Pear Trees in May 1867, i^^
an alhivial soily and had borne carrots for two years preceed-
ingj with the application of tAventy-tive loads of barn-yard maii-
tire per acre each year, and ploughed ten inches in depth. TIk-
rows are twenty-five feet apart, and the frees ten feet in
the roAv, with standards and dwarfs alteniating.

The varieties are Flemish, Beauty, Bartlett, Clapp's Favorite,
Bell Lucretin, Btift'um and Shelden.

The shoots grew in 1867, from six to twenty-four inches in
length, and the next season about the same : only one of the
trees died from setting, but the following .Spring two more neg-
lected to leaf out properly, and their places were supplied b\
more^

Oiiion^s
Statkjiext by X, A, Smith, St-nuerland.

The one-fourth acre of land upon which was groAvn a crop of
onions entered in your Society for premium, is a part of a field
of two acres, and consists of sandy loam. It has borne onions
for six consecutive seasons.

Twenty loads of manure of thirty bushels each per acre, Avas
plowed under six or seven inches in depth in November. As
soon as it was dry enough in April, it was thorougly harrowed,
bushed and raked over, and thirty-five bushels of ashes applied
per acre.

35

About the first of May tliert; was sowed live pounds pel" aero
Yellow Danvers seed in drills fourteen inclies apart. It was
cultivated with hand cultivator, and weeded four times. Wiien
the tops were half grown, one hundred and fifty pounds of gu-
nno was sowed broadcast and cultivated in.

Tlie crop was liarvested from September 1;» to October L

The expenses were as follows :
riowing and fitting the land, $5,00

{^uitiviitiiig and Harvesting, 80,00

Manure and Aslies applied, T0,00

vSeed and Sowing, 9,75

Ouano and Sowing, 0,00

Interest and Taxes, 20,00

$193,75

..Vmouut of crop by mea'^urlng one square rods -510 bush.

Committee's Award of Premiums.

FANCY ARTICLES, (Sixty-five Entries.

Mrs. F. D. Hubbard, Sunderland, Ottomans, Brackets, ttc. $2,25

Miss Bessie Gaylord, Hadle\', Watch Case, 1,00

'' Ella F. Smith, '' ^ Tidy, ' 50

Mrs. C B. Hubbard, Sunderland, oO

'*' E. Noble, Hadley, Lamp Mat, 2o

'• (J. S. KenHeld, Amherst, Sola Pillow, 2,00

*' Edmund Hastings, " Lamp Mat, 25

Miss Mary AV. Adams, " Bead Cusliion and Toilet Sett, 1,00

Mrs. J. E. Boltwood, '' Tidy, 50

Miss Sarah A. Hobart, " Sola Pillow, 1,50

Mrs. A. H. Nichols^ " Cross, 1,00

'' Ainsworth, •' Picture, 25

'' L. E. Bartlett, Sunderland, Picture, 2,00

" Frederick Williams, Amherst, Tidy and Collars, 1 ,00

Miss Ellen R. Dickinson, " Tidy, 50

" Jennie Cook, " Tidy and Mat, 50

'' Susie Cook, " Hairwork, Ottoman, Ac. .'{,25

'' Jennie Dickinson, " Tidy, 50

" A. Church, " Slippers, 25

Mrs. A. Church, " Rug, 1.00

" W. H. Buzwell, Bennington, N. H., (^ollar, 5()

'• Albert Hobart, Sunderland, Mat, 25

Miss Louisa D. Nash, Amherst, Tidy, 50

Mrs. P. D. Spaulding, " Cushion and Tidy, 1,00

Miss Ettie J. Way, '' Tidy " 25

Mrs. AV. Thayer, Belcheitown, Tidy and Hose, 25

^liss E. Dickinson, Amherst, Collar and Yoke, 1,00

" Mary Lincoln, '• Wax Flowers, 2,00

" Mary H. Kellogg " Tidy, 25

37

'• Alma E. Shaw, '' " 50

^Irs, >y. ^lavo, '• Sundries, 50

'• .1. S. JTenrv. ** Cushion and I'ldy^ 1,50

^- AVahace JToAVard, *• Toilet Sett, 50

'- Crittenden, "' Flowers, 25

^[lss Lizzie Watson '• Bead Work, 25

.\frs, Geo. A. Cooley, " Basket, 25

" C. 0. Sears, '' Ottoman, 1,00

Miss Ella S. King, '- Crayons, 1,&0

Mr. J. L. Lovell, '* Photographs, 2,o0

Miss C. E. Phelps, Hadley, Autumn Leaves, 1,00

" A. Wood, Amherst, Pictures, 1,00

P.. F. Leacli, '•' '' ' 1,00

Mrs, John Preston, " Painting, 1,00

Miss Lulu A.Pierce, Prescott, " ' 1,00

,Mrs, Willard Dickinson, Amherst, Bead Workv 1,00

'•' John Ashcraft, Hadley, 1,00

DOMESTIC MANUFACTURES, Fortysix* Entries.

Mrs. X. Smith, Sunderland, Carpet, |2,50

'' (\ Harrington, Amherst, " 2,50

'' R. P. Smith, " '' 2,50

" B, U. Dickinson " Cavpets and Rug, 1,00

Master Freddie D. Ilorton, Hadley, Patchwork, 1,00

Mrs. D. A. Ilorton, '^ Bed Quilt, 1,00

Miss Greenleaf, Ware, Bed Quilt, 50

Mrs. James M. Cook, Amherst, Bed Quilt, 1,00

" E. C. Thompson, Pelham, Carpet, 1,00

'' I). Bartlett, Sunderland, Bed Quilt, 1,00

" (h'ittenden, Amherst, Bed Quilt, 50

Miss Alice Dickinson, '' '' 1,00

Mrs. Henry Haskins, " " 1,00

Miss Mary King, " '' 75

Mrs. Henry Shaw, '* Rug'> 50

'• Hannah Graves, Sunderland, Carpet, 1,50

*', Aaron Ingraham, Amherst, ■ " 1,25

38

'' L. J). (Jowles, " Linen Hose, 1,50

" Kellogg Graves, Leverett, Carpet, 1,25

" Davicrnice, '' " 1,25

" James Hunt, Sunderland, " 1,25

Miss L. Ingraliaui, Amherst, " 1,25

" Lizzie Dickinson, " Quilt, 75

Mrs. E. P. Dickinson, Sunderland, Bed Quilt, 50

" E. E. liobinson, " Blankets, 1,50

'' Asa Wilson, Amherst, Hose, 50

" C. B. Hubbard, Sunderland, Hose and Mittens. 1,25

" Rutus Thayer, Belchertown, '' " 50

" Lydia Albee, Amherst, Blanket, 50

" Aurelia Eddy, " Bed Quilt, 50

L. M. Hills & Sons, •' , Shaker Hoods, 1,50

Mrs. N. Mayo, " Bed Quilt, 50

'' Albert Hobart, Sunderland, Blanket, 1,50

" Alice Dickinson, Amherst, Bedquilt, 1 .00

MECHANIC ARTS AND FARM IMPLEMENTS. (Thirty-

live entries.

H. S. Leach, Leverett, PIoav, 2,00

Flavel Gaylord, Amherst, Ice Tools and Hay Teddei-. 4,00

W. G. Andrews, AYare Woods Mower, 5,00

W. E. Bullard, Barre, Horse Rake, 4,00

J. W. Hobart, Amherst, '' " 1,00

E. S. Jones, E. Hampton, Granite State Mower, 4,00

Samuel Wilder, Conway, AVashing Machine, 1,00

J. Adams & Sons, Hadley, Carriage AVork, 9,00

Athol Machine Co., Athol, Meat Choppers, 2,00

J. H, Davis, Belchertown, Sewing Machines, 1,00

H. AVebster, Cambridge, Yt. Whifllletree, 2,00

L. Harrington, AVorcester, AYagon Jack, 1,00

AV. Dickinson, Amherst, Pump, 1,00

National Pump Co., '' " 2,00

Young Brothers, Amherst, Spring Bed, 1,00

Ed. Morse, Springfield, *' '' 1,00

31)

L. 11. Alloii. Amherr^t, Wire Goods, 2.00

M. T). Allen. SinKlerlaiKl,Whiffletree, 2,50

Geo. .Seott. AluhGr^^t, Steam Engine, 3,00

B. B. Snow & Co., Auburn, N. Y., Corn Siicllor, 3,00

B. F. Leaeli. Amlierst, Dentistry, 1,00

S. ll(.ll:in<l A' Co., '' Lamps, 1.00

WHEAT BREAD. Nine Entries.

l.'it prein. Mrs. IT. 8. Loach, Leverett, 2,00

2(1 •• •• L. W. Boutwell, Sunderland. 1,00

RYE BREAD. Six Entries.

1st prem. ,Mrs. E. P. Dickinson, Sunderland, 2,00

2d •• •• C.B.Hubbard, '' LOO

GRAHAM BREAD. Three Lntries.

Lst prem. Mrs. C. B. Hubbard, Sunderland, 2,00

2d •• •' Oliver Watson, Amlierst. LOO

RYE & INDIAX BREAD. Six Entries.

Lst prem. Mrs. Asa Wilson, Belchertown, 2,00

2d '• •' C. B. Hubbard, Sunderland, J, 00

BRP]AD. (Made by a child.)

1st ])reni. Jessie Cowles, Amherst. 2.00

2d •• Lizzie C. Hubbard, Sunderland, LOO

BUTTER. Eleven Entries.

1st prcin. ^frs. E. N. Smith. Sunderland. 4,00

2d '• '• B. r. Dickinson, Amherst, 3.00

3d •• " Samuel Hibbard, Hadley, 2,00

4tli •• •• D. B. Crocker, Sunderland, 1,00

CHEESE. Eight Entries.

1st prem. L. S. Johnson, Prescott, 4,00

2d " ;Mrs. Mary Dickinson, Amherst, 3,00

3d " " Cyrus. King '' 2,00

4th '•' " E. P. Dickinson, Sunderland, 1,00

40

GRAPES,

1st prem. J. G. Montague, Sunderland, 3,00

2d " K T. Sabin, Amherst, 2.00

PEARS.

1st prem. A. B. Howard, Belchertown, 4,00

CRANBERRIES,

1st prem. X. Cook. Pelham^ 1,00

2d •' I>. S. Cowles, Hadlej, 50

QUINCES,

1st prem. W. S. Clark, Amherst, 2.00

2d •• H. D. Graves, Sunderland, 1 ,00

3d '• R. D. risk, " 50

APPLES,

1st prem. S. S. Dickinson, Amherst, 5,00

2d " D. B. Crocker, Sunderland, 3.00

3d '' Geo. L. Cooler, •* 2,00

4th '• E. G. Turner,' Amherst. 1,00

5th " W. W. Dickinson, - 50

ASSORTED FRUITS,

1st prem. D. S. Cowles, Hadlev, 5,00

2d •' Elihu Smith, Sunderland, 3.00

L. P. "Warner, Sunderland, bbl. of apples, 1.00

HOUSE PLANTS.

Ist prem, "W. H. Lyman, Leverett, 5,00

CUT FLOWERS,

1st prem. W. H. Lyman, Leverett, 5,00

2d. ** Mrs. L. W. BoutweU, " 4,00

FLOWERS IN POTS.

1st prem. Mrs. L. W. BoutweU, Leverett, 3,00

•id. " *' Oliver Watson, Amherst, 2,00

3d " Miss Marv E. Warner, Sunderland. 1,00

41

VERBENAS. W. IT. Lvmaii, Leverott, l.oo

ASTERS. Mrs. S. W. Jkmtwell, Leverott. 1.00

EVERLASTING FLOWERS. Mr:s. S. W. Koutweil. 1,00

FLORAL DESIGN. W. H. Lyman, Leverett, 1,00

GERANIUMS. Mrs. P. D. Hubbard, Snnderlan.l. 1,00

COTTON PLANT. Mrs. J. W. Allen, Amherst. 2.1

DAHLIAS. W. H. Lvman, Leverett, .')0
Mrs. S. iv. Bout well. - . .30

FLORAL DESIGN. Mrs. S. W. Bouf»velI. Leverotr. 1,50

VEGETABLES.

For best Collection, L. C. Warner, Sunderland, o.OO

POTATOES. 1st Prem. F. G. Harrino:ton, Hadley. 2.00

2d '^ C. N. Webster. Amherst", 1.00

ONIONS. 1st Prem. Chester Warner, 200

CARROTS. * 1st Prem. Asahel Gates, Pelham. 1.00

TURNIPS. 1st Prem. Oliver Watson, Amherst, 1.00

BEETS. 1st Prem. D. S. COOK, ^' 1,00

TOMATOES. 1st Prem. S. Wiley, ••' UOO

HUBBARD SQUASH. 1 st Prem! C. Harrington. Amherst, 1.00

TURBAN SQUASH. 1 st Prem. F. G. Huntington. Hadley. 1 .00

PL^MPKINS. 1st Prem. E. Stanley, Amherst. 1.00

PIE PUMPKINS. 1st Prem. H. S. Leach, Leverett. 1 .00

SWEPrr CORN. Ist Prem. Chester Warner. Sundi-rland. 1,00

SEED CORN. 1st Prem. Samuel Wiley, Amherst. 1,00

2d " Curtis P. Smith, - 50

FALL WHEAT. 1st Prem. J. 0. Ashcroft, Hadley. 2,00

2d '- B. C. Darling, Sunderland. 1,00

SPRING WHEAT. 1st Prem. S. D. Crocker. • 2,00

RYE. 1st Prem. C. W. Adams. Hadley, 2,00

2d •'•' S. D. Crocker, Sunderland, 1,00

OATS. 1st Prem, B. U. Dickinson, Amherst, 2,00

2d " W. W. Dickinson, •• 1 ,00

FLOWER SEEDS. S. W. Boutwell, Leverett, 1,00

42

CANNED AND DRIED FRUITS, WINE, MAPLE

SUGAR, etc.

DRIED APPLE. Geo. S. Cooley, Sunderland, ' oO

C. P,. Hubbard, '^ 40

" Amelia Dickinson, Anilierst, 80

" Fannie Cowles, •• 25

HONEY. G. N. Smith, Granby, 1.00

CANNED FRUIT. Mr^. E. Smith, Sunderland, 3,00

" '* Austin Eastman, Amherst, (JO

" '• E. T. Sabin, •• oO

MAPLE SUGAR. C. P>. Hubbard, Sunderlan.l, oO

MAPLE SYRUP. Mrs. E. P. Dickinson, " 50

C. B. Hubbard, " 40

PICKLES. Mrs. E. P. Dickinson, Sunderland, (u)

WINE. Mrs. S. W. Boutwell, Leverett, .)()

'' " E. P. Dickinson, Sunderland. 40

CURRANT WINE. J. H. Hastings, '' ' 40

15LACKBERRY - E. P. Dickinson, '• 50

CURRANT JELLY. Mrs. C. B. Hubard, Sunderland, 50

TOWN TEAMS. OXEN.

Lst Premium, Leverett, o0,00

2d •* North Amherst, 20,00

Best 10 Yokes, Pelham, 15,00

Four Yokes Steers, M. Keith, Granby, 5,00

Trained Steers, Thomas Bufium, Pelham, 2,00

WORKING OXEN, 5 yrs. old.

L. H. Newell, Pelham, 8,00

D. H. Wilson, Belchertown, (j,00

G. N. Smith, Granby, 4,00

Phineas Bridgman, Belchertown, 3,00

A. A. Rankin, Pelham, 2,00

Chester Smith, Hadley, 1,00

J. P. Gray, Amherst, 1,00

43
OXExV, 4 years ol<l.

(t. N. Sniith (xrauby, 0,00

F. Bridgman, Belchertown, 5,00

(). P. Gaylord, Amherst, 3^00

Kellog-g Graves, Leverett, 2,00

STEERS, 3 years old.

A. W. Stacy, Belchertown, 4,00
^ronroe Keith, Graiiby, 3^00
I. Marvell, Leverett, 2 00

B. U. Dickinson, Amherst, l-OO

STEERS. 2 years ohi.

W. B. Kiuiball, Entield, 3,0Cr

P. Spalding, Montague, 2,00

^hinroe Keith, Granby, 1 OO

STEERS. 1 year old.

Edmund Smith, Hadley, 3^00

HEIFERS, under :\ yea'rs old.

Edmund Smith, Iladley, 4,00

Asel Gates, Pelliam, 3,00

W. B. Kimball, Enfield, 2,00

MILCH GOWS.

.1. C. Reed, Amherst, ■ 7,00

David Rice, M. D., Leverett, 5,00

Oliver Watson, Amherst, 3,00

BULLS, ilioronghl>rcd.

A. D. Norcross, Monson, 10,00

Ag'l College, 5,00

BULLS, of iiny breed.

W. B. Kimball, Enfield, 5,00

Jason Woodbury, Leverett, 3,00

44

PAT CATTLE.

A. W. Stacy, Belcl.ertuwn, 8,00

J.O. Aslieraft. ITadiey, 6,00

CATTLE, ior tlie Stall.

J. O. Ashc-raft, Ifadley. 8,00

A. Fale.^, Pelluini, ' 0,00

C. X. Tliurbur, Amherst, ;{,00

E. (\ Marshall, Amherst, 1,00

Chester Cowles. '• 1,00

BULl^ CALVES, thoroughbred.
E. r,. Pitts, Amherst, 0,00

C. H. Dickinson - 4,00

HEIFER CALVES, thoroughbred.
1st prem. L. Gates, Amherst. 2,00

2d •• Ori-a.n Williams, Amherst, 1,00

STEER CALVES.
0. P. (Jaylord, Amherst, 1,00

HERDS.
1st. Prem. Edmund Smith. Hadley. 10,00

SWINE.— BOARS.
1st Prem. E. B. Tiovett, Amherst, 4,00

2d •' John Wiley. '' H,00

S(1W A' PIGS.

1st Prem. E. X. Smith. Sunderland, 7,00

2d •' Jienr\- Cobb. Amherst. 4,00

WEANED PIGS.
1st Prem. John Wiley. Amherst, vJ,00

PGITL'J^RV.

Hens. 1st Prem. Samuel Hastings,. Amherst, 2,00

2d '• Samuel lioltwood. " 1,00

Turkies, 1st l^rem. E. V. Dickinson, Sunderland, 2,00

45

2d '- J. W. Allen, Amlierst, 1,00

3d '• .^. Jewett, Pelliam, oO

[iariicst nunibc'i- of Fowls. L. A, Bartlett, Amherst, :>,00

BUCKS.

1st Prein. L. Sweetser, Amherst, i,OQ

'Id - Thomas Reed, " :),00

:'.d •• L. V. B. Cook, Belchertown, 2,00

LAMBS.

1st Freiu. L. Sweetser, Amherst, .3,00

*

MARES & COLTS.

1st Freiii. L. W. Lyman, So. Hadley, 5,00

2d •• F. D. Hubbard, Sunderland, 4,00

^{d •• Geo. Hobart, Amherst, ,3,00

4th " John Wiley, '' :2,00

5tli '• R. B. Hubbard, '' 1,00

COLTS & fillip:s.

3 years old, 1st Frem. L. W. Lyman, 4 00

2 years old, '• " A. W. Freeman, Frescottt, ,3,00

2d *' Monroe Keith, Granby, 2,00

3d '• Farsons West, Hadley, 1,00

1 year old, 1st *' Munroe Keith, Granby, 3,00

2d '• F. D. Hubbard, Sunderland, 2,00

3d '• Farsons West, Hadley, 1.00

STALLIONS.

1st Frem. E. F. Cook, Amherst, 10,00

3 years old, H. L. Richardson, Hadley, 5,00

FARM HORSES. Pairs.

1st Frem. J. B. Keutfield, Hadley, 8,00

2d " J. G. Ward, Pelham, 5,00

3d •• W. W. Smith, Amherst, 3,00

4G
CARRIAGE HORSES. PaliB,

1st Prein. W. S. (^lark, Amherst, f^.OO

2d " L. Lewis, Northampton, 5,00

Single, ikt Prem, S. W. Bryant. Soutli Hadley, (),00

" 2d " Harry Ingram, Amherst, 5,00
" 8d " J. S. Ellsworth, Barre, . 4,00

" 4th " Dwight Hills, Amherst, . :{,00

" 5th '• J. G. Ward, Pelham, 2,00

" . 6th " T. Smith, Hadley, 1 ,00

ROADSTERS.

Ist Prem, Otis Houston, Amherst, H,00

2d " E. S. Smith, '' 5,0

3d " E. P. Cushman, '' 3,00

CROPS.

POTATOES. E. P. Warner, Sunderland, 5,00

ONIONS. N. Austin Smith, '• 3,00

PEAR ORCHARD. N. Austin Smith, Sunderland, 3,00

Treasurer's Eeport.

(>-

a. ooxJOH,

Tre

n surer

Dr.

To Cash llec

•W, John Stetson,

$400,00

a a

At Gate, Fees, Rents,

, &c.

:)92,51

u ;.-

n. H. Howard,

25,00

'• •'

Life Members,

107,50

i; <•<•

State Bounty,

000,00

Cr

By Ca^^li Pai

d Eastman & Dickinson,

$271,70

'•'

A. C. Marshal,

7,80

'•

Howard & Ball

81,75

..

S. Holland & Co.

17,25

u ;;

S. Brown, Premium,

20,00

' ;^ u

Cash Book,

4,50

a u

Stamped Envelopes,

5,50

.< u

Skinner & McCloud,

79,75

u ••

B. B. Allen,

18,75

ii a

C. Dickinson,

23,00

••

C. P. Aldrich,

2,50

>i

Joseph Potwine Sc Son,

10,00

..

E. D. Hubbard,

7,75

'■' "'

Samnel D. Smith,

5,00

.< <(

C. Parker,

5,00

a

Mr. Shaw,

2,00

i.

G. B. Gallond,

03,00

li >;

Hervey Snow,

29,25

ii .(

Ft. Bill, for Norcross,

6,00

li ii

Mechanics B. B. Club,

10,00

Si li

E. C. Miller, Prem. due

•CT.

5,00

Anit carried forward,

$1,725,01

$675,50

48

Casl

Cr

^

Vint b

rouglit forward,

|!(J75,50

Cas]

I Taic

I David Rice, Preni due 'Cu,

10,00

a

li

GJeo. N. Smith, ^•

10,50

a

(.'

E. C. Robinson, '' "

•20,00

ki

11

J. Adams & Sons,

11,00

u

:i

C. N. AVebster,

5,00

((

••

J. P. Gray,

4,00

u

u

C. R. Dickinson,

1,00

u

.'(

Geo. Montague, for Agl. Coil.

51,00

a

'•

L. F. Warner,

U,00

a

it

J. R. Smith,

G,00

a

a

S. E. Harrington,

14,74

u

-'

L. P. Warner,

11,08

u

a

Henry Jackson,

2,00

a

li

John H. Rankin,

2,00

a

a

F. Gaylord,

18,38

a

0. G. Couch,

()0,00

'•

1!

C. L. Flint, Esq.

15,00

a

^■

Monroe Keith,

5,00

"

14

Edward Boltwood,

6,00

i:

E. A. King,

9 00

ii

;c

J. W. Allen,

13,00

ii.

'(

Skinner tt McCloud,

1,25

a

u

Stationery, Stamps and Ex.

5,C0

u

i.

Premiums as per acct.

572,41

h on

liond

182,15

$1,72501

Analysis of Premiums and Gratuities Awarded.

Amo

)unt awarded for Neat Stock,

$268,00

( u

Horses,

104,00

i u

Sheep.

12,00

( u

Swine,

21,00

i i!.

Poultry,

10,00

i u

Grain and Root Crops,

33,00

i ((

Fruits,

35,00

( u

Flowers,

40,00

( a

Butter,

10,00

C il

Cheese,

10,00

: '.i

Bread,

15,00

i

Farm Implements,

53,50

i u

Domestic Manufactures,

43,00

I. a

Fancy Articles,

45,35

i 11

Other Objects,

30,00

$729,85

Rules of I the Society.

All stock and other articles for exhibition must be entered
in the name of the owners.

All horses must be driven for Exhibition as the Examining
Committee may direct.

Milch Cows. Each competitor at the time of entry, will file
with the Secretary a certificate of the Cow's age and breed ;
and an accurate statement of quantity and quality of milk and
butter in any given period, of not less than one week.

50

The correct pedigree of pure-bred animals must be given
when the entry is made, in writing.

It is very desirable that specimens of the stock of each Stal-
lion' should be exhibited with the sire.

Competitors for premiums on crops will be furnished with
blank statements by a committee, Avho will themselves ascertain
the quantity of the crop.

All statements respecting crops for premium must be sent to
the Secretary before Xovember loth, 1868.

All- fruits offered foi premium must have their names annexed
an,4 must have been grown by the competitors. Every sample
of. Apples, Pears, Quinces and Peaches must include six speci-
mens and no more, and every sample of Grapes must include
four bunches.

In accordance with the custom of similar societies, only fifty
p&r cent, of the above premiums will be paid when awarded to
persons not members of the Hampshire Society, except to minor
children of members.

Any male person may become a life-member by paying to the
Treasurer the sum of five dollars, and any lady, by the payment
of one-half the amount.

All premiums not called for within six weeks after the same
are awarded, shall be paid into the treasury and be considered
as presented to the Society.

In extraordinary cases Gratuities may be awarded by Com-
mittees in addition to the advertised premiums, but the pay-
ment of them will depend upon a vote of the Executive Com-
mittee. Whatever Books may be presented to the Society for
the purpose will be awarded as gratuities.

No animal can receive more than one premium, except at the
discretion of the Executive Committee.

All Cattle entered for premium must remain on the ground
until 3 o'clock, P. M., except by direction of Executive Commit-
tee.

BYLAWS

OF THE

Hampshire Agricultural Society.

Art. 1. The Officers of this Society shall be one President,
six Vice Presidents, a Secretary and Treasurer and an Execu-
tive Committee of thirteen, to be chosen by ballot, except the
Vice Presidents who may be chosen by nomination at the an-
nual meeting, and to serve one year, and until others are chosen
in their stead.

Art. 2. The President shall preside at all meetings of the
Society, and in his absence one of the Vice Presidents.

Art. 3, The Secretary shall keep a true record of all the do-
ings of the TCxecutive Committee and the Society.

Art. 4, The Treasurer shall keep an account of all monies
received into and paid out of the treasury. His accounts shall
always be open to inspection by any member of the Society?
and he shall give Bonds, in such sum as shall be designated by
the Executive Committee, for the faithful discharge of his du-
ties, and he shall make an annual report, previously audited.

Art. 5. It shall be the duty of the Executive Committee, to
call special meetings of the Society, and upon the request of
not less than ten members from each of four difierent towns
they shall call such meetings ; to designate the time and place
of annual exhibitions, and make all necessary arrangements
therefor ; to appoint Sub-Committees for examination and ot
award premiums ; and to have a general supervision over the
funds and affairs of the Society. The President and Secretary
siiall be members of the Executive Committee.

52

Art. 6. The Annual Meeting of flie Society shall be held on
the last Wednesday of December each year, and twenty mem-
bers shall constitute a quorum to do business.

Art. 7. Notices for all meetings of the Society shall be
signed by the President and Secretary, and published in some
newspaper in the County, or circulated by handbills, or in any
other manner, that may be designated by the Executive Com-
mittee.

Art. 8. Any male person may become a Life Member by
paying to the Treasurer the sum of five dollars. Any lady by
payment of two dollars and fifty cents, may become a Life Mem-
ber.

Art. 9. All premiums not called for within six weeks after
the same are awarded shall be paid into the treasury and be
considered as presented to the Society.

Art. 10. These By-Laws may be amended or altered by a
majority of the members present at any legal meeting.

Officers for 1869.

PRESIDENT,

L. P. WARHER, of Sunderland.

VICE PRESIDENTS,

LEVI STOCKBRIDGE, Amherst.
JOHN A. MORTON, Hadley,
FREDERICK AV. FIELD, Leverett.

AUSTIN EASTMAN, Amherst.
PHINEAS BRIDGMAN, BelchertowQ
JOHN JONES, Pelham.

SECRETARY AND TREASURER,

R. W. STRATTOIT, of Amherst.

EXECUTIVE COMMITTEE,

J. p. GRAY, Amherst.

OLIVER WATSON, Aml»rst.

EDMUND HOBART, "

HENRY CUMMINGS, Hadley.

ENOS D. SMITH,

PARKER D. HUBBARD, Sunderland.

EDWARD N. SMITH, Sunderland.

HUMPHREY S. LEACH, Leverett.

W. B. KIMBALL, Enfield.

L. S. NASH, GRANBY.

L. V. B. COOK, Belchertovfn.

NEWTON MONTAGUE, So. Hadley.

AUDITOR,

0. G. COUCH, of Amherst.

DELEGATE TO THE STATE BOARD OF AGRICULTURE,

JOHN A. MORTON, Hadley.

1 . 1 1^^ K jSIKIM: Bill rs

Hampshire Agricultural Society.

HONORARY LIFE MEMBKRS.

Hou. A. H. Bullock, of Worcester.
Hon. V. G. Challee, olSprlne'ieki.
Hon. George T. Davis of Greentield.
H»ii. Kdward Dickinson, of Amherst.
Charles L. Flint, Es<i., of Boston.
Prof. \Vm. C. Fowler, of Durham, Conn.

W. C. Goldthwult, Esq., Lonsmeadow,
llev. F. D. Huntington, D. D., Boston.
Z. C. Montague, Ksq , of Amherst.
Hon. J. Y. Smith, of Prov. R. I.
Hon. M. P. Wilder, of Dorchester.
Hon. Henry P. French, of Boston.

AMHERST.

Adams, Asa
Adams, Mrs. Asa
Adams, Charles
Adams, John S.
Adams, Mrs. John S.
Adams, John Q.
Ainsworth, Foraester
Albee, John E.
Aldrlch, Charles P.
Allen, Mrs. Hiram H.
Allen, Lysander H.
Allen, M. Adams
Ayers, Elijah
Ayers, Mrs. Elijah
Albee, Mrs. Lydla
Allen, James W.
Aldrich, Nehemlah
Allen BenJ. B.
Baker, Alfred

Baker, Mrs. Alfred
Baker, Enos

Baker, George

Baker, Mrs. George

Baker, Joel

Bangs, Charles H.

Bangs, Danforth K.

Bangs, Mrs. Danforth K.

Barnard. Alvln

Barnard, Mrs. Alvin

Bartlett, Mrs. David

Bartlett, Moses S.

Bartlett, Lewis A.

Barrows, William

Belden, Horace

Belden, Timothy C.

Billings, Warren S.

Blanchard, Horace

Boltwood, Lucius

Boltwood, Hon. L. M.

Boltwood, William

Boltwood, Mrs. William,

Braley, John

Brldgman, (iullford

Brldgman, Mrs. Mary S.

Brlggs, Ebenezer

Burnham, George

Burnham, Mrs. George

Bliss, Zenas W.

(barter, Samuel C.

Carter, Mrs. Samuel C.

Chapln, Otl8 H.

Church, Elihu S.
Church, Mrs. E. S.
Church, Spencer
Clapp, Oliver M.
Clark, Simeon
Clark, Mrs. Simeon
Clark, Prof. Wm. S.
Clark, Mrs. Wm. S.
Cobb, Henry
Cobb, Mrs. Henry
Conkey, Ithamer F.
Conkey, Mrs. Ithamer F.
Conkey, Miss Jennie C.
Conkey, Kdward
Conkey, Miss Kate
Conkey, William
Converse, Daniel
Converse, Mrs. Daniel
Cook, David S.
Cook, Mrs. David S.
Cook, Enos F.
Cook, Mrs. Enos P.
( "ook. Rev. George
Cook, Mrs. George
Cooley, Allen
Coole^y, Moses D.
Cooley, Samuel Dexter
Cowles, Chester
Cowles Clinton J.
Cowles, Mrs. Clinton J.
Cowles, Enoch
Cowles, Mrs. Enoch
(/owles, Erastus
Cowles; James
Cowler, Mrs. James
Cowles, Mrs. Jonathan
Cowles, Jonathan Jr.,
Cowles, Mrs. Jona. Jr.,
Cowles, Levi D.
Cowles, Mrs. Levi D.
CJowles, Moses
Cowles, Mrs. Moses
Cowles, Ransom
Cowles, Mrs. Ransom
Curtis, Oliver H.
Curtis, Mrs. Oliver
Cnshman, Avery R.
Cushman, Mrs. Avery R.
Cushmai), Ephriam
('uBhraan, ir,, Ephriam
Cushnlan, Jr. Sirs. E.

Cushman, John R.
Cushman, Mrs. John R.
Cushman, Sanford C.
Cushman, Mrs. S. C.
Cutler, E. Pomeroy
Cutler, Miss Esther
Cutler, George
Cutler, Mrs. George
Cutler, William
Cutler, Mrs. S. F.
Clapp, Miss Hattie
Chittenden, Mrs. ErastuH
Crosier, Mrs. James
(;iark, Mrs. Stlllman D.
Couch, O. G.
Couch, Mrs. 0. G.
Dana, Joseph
Dana, Joseph D.
Darling, Benjamin R-
Deuel, Charles
Deuel, Mrs. Charles
Dexter, David
Dickinson, Asa
Dickinson, Bela V.
Dickinson, Miss Charlotte
Dickinson Charles
Dickinson, Daniel
Dickinson, Mrs. Daniel
Dickinson, Mrs. Kdward
Dickinson, Miss Emily K.
Dickinson, Enos
Dickinson, Enos 2d
Dickinson, Mrs. Enos 2d
Dickinson, Joseph
Dickinson, Josiah
Dickinson, Miss L. N.
Dickinson, Miss Lovina
Dickinson, Miss Lydla
Dickinson, Marquis F.
Dickinson, Mrs. M. F.
Dickinson, Moses B.
Dickinson, Mrs. Moses B.
Dickinson, Mrs. Oliver
Dickinson, Porter
Dickinson, Samuel S.
Dickinson, Mrs. Samuel S.
Dickinson, Miss Sarah M.
Dickinson, Wailstin
Dickinson, Mrs. Waltstill
Dlolflnson, William
Dickinson, William A.

55

Dickinson, Mrs. William A.
Dickinson. William K.
Dickinson, William W.
Oickinson, Mrs. Mary
Dickinson, Mrs. K. V.
Dickinson. Chas. K.
Dunlap, Samuel
Dunlap, Mrs. .Samuel
Outton, Alonzo
Dutton. Mrs. Alonzo
Kastman. Austin
Kastman, Mrs. Austin
Kastman, Mrs. Baxter
Kastman. Solomon K.
Kastman. Chas. \.
Rastman. Mrs. Chas. .V.
Kastman. (ieorge It.
Kastman. Wm.
Kastn\an, Mar.v Caroline
Kmcrson. Mrs. Sarali K.
Kdwards, Simeon K. .
Kerry, Miss Sarah r.
i'"ibh, Cuminings
Kish. Mrs. Seth
Krench. Miss Mary
Kiflil. Edwin (,.
i-'icld. Mrs. Kdwln ii.
wallond, (ieorge B.
<;:iskill. Chester
<;ates, I.ansford
<;avlord, Flavel
Gaylord, Mrs. Wm.
(iraves, (Jeorge
uvay, Joseph P.
<jiray. Mrs. Joseph P.
(iunn. Lyman
(ioodale. Lewis
Hall. Mrs. John B.
Harlow. Nathaniel L.
Hastings, Edmund,
Jlastings, Mrs. Kdmund
Hastings, James
Hastings, Mrs. James
Hastings, Joseph C.
Hastings, Mrs. Joseph (;.
Hastings, Mrs. Tliomas
Haskins, John H.
Haskins, Mrs. John IT.

Haskins, Henry W.

Haskins. .Mrs. Harriet (?.
Hawlev. Chas. M.

Hawley. Harrison,
Hawlev, Justin,

Hawlev, Stetson

Hawley, Mrs. Stetson

Hayward, Mrs. Chas. K.

Harrington, Sam'l F.

Harrington. Mrs. Sam'l F.

Hills. Henry F.

Hills. Leonard M.

Hills. .Mrs. L. M.

Hills, Liberty

Hills, Samuel

Hills, Samuel T.

Hills, Mrs. Samuel T.

Hills. Dwight L.

Hitohcuck. Prof. Edward

Hitehc ock, Mrs. Edward

Hobart, Kdmund

Hobart, Mrs. Edmund

Hobart. (ieorge W.

Hobart. Mrs. (ieorge V. .

Hobart. .Jeremiah W.

Hobart. Jnshua

Hob.ut. Stillmati

Hubart, Mrs. StiUman

Howard, M. W.

Howard, Mrs. M. VT.

Howard, Roswell H.

Howland, Warren S.

Howland, Mrs. W. S.

Hubbard, Ethan I).

Hubbard, Mrs. Ethan U.

Hubbard. Hon. R. B.

Hubbard, Mrs. K. B.

Hutchinson, Charles K.
Howard. Mrs. Sarah A.
llendersun. Hon. Horace
Henderson, Alpheus R.
Henderson, Mrs. A. H.
Hunt. Wm. W.
Howard. Mrs. 11. C.
Ingram, Ezra
Ingram. Harrison
In'gr^lm. Mrs. Harri.soii
Ingram, Rufus
Ingram. Lucius
Ingham. Thomas
Jackson, Henry
Jolinson. Earl
.lohnson, Krs. Karl
Johnson. Orrin
Jones. Mrs. Mary
Jov, Horatio ».
Kellogg, Eleazer
Kellogg, James
Kellogg. Lyman
Kellogg. Mrs. Lyman
Kellogg. Willard
Kellogg. Willard M.
Kellogg. .Mrs, W. M.
Kellogg, .Mrs. William
Kenlifld. Charles S.
Kenfield, Mrs. Chas. S.
Kellogg, Henry C.
King, E. A.
Kendrick. B. F.
Leland. Jlrs. John
Lincoln, R. S.
Lincoln, Mrs. R. S.
Looniis, Austin D.
Lovett. Edward B.
Leach, B. F.
Longley, O. S.
Lovell, John* L.
Lovell, Mrs. Johh L.
Lewis, Ilattie E.
Marsh, Henry A.
Marsh, Mrs. H. A.
Marshall. Ansel C.
.Marshall. Mrs. A. C
Mather, Jlrs. Wm. E.
M.nc Mrs Is'oah
MciUoud, Milton
.McCloud, Mrs. Milton
McMaster, Charles
McMaster, Mrs. Cliarlet.

McMaster, Albin
Merrick, James E.

Merrick, Mrs. James E.

Merrick, Rev. James 1..

Merrill. Calvin

MerWll, Mrs. Calvin

Merrill. Miss Harriet O.

Mosman. Abner A.

Munsell, (iuy 0.

Munscll. Mrs. Guy C.

Nash. Mrs. Charles

Nash, Henry C.

Xash, Mrs. Henry <;.

Xash, Luther

Xeedhani, Kmory H.

Xeedham. .Mrs. E. H.

Nelson. .Miss Julia C.

Nims, Seth,

C)lnev, Mrs. Almira

Palmer, Dwight W.

Palmer, Mrs. Dwight W

Palmer, Miss Sabra D.

Palmer, Frederick A.

Palmer, Mrs. F. A.

Pomeroy, David

Pomeroy, Mrs. David

Pomeroy, Lorenzo H.

Pomeroy, Airs. L. H.

Potwine, Thomas

Park, J. W.

Roberts. Reuben, Jr.

Reed, Thomas

Reed, Mrs. Thomas

Rich, ,\lphous
Roberts, Mrjt. Fanny H.
Robblns, Alva
Robinson. Ferdinand
Robinson. Mrs. F.
Russell, Emerson
Russell, Mrs. Emerson
Smith, John W.
Smith, Mrs. Joli.i W.
Stratton, R. W.
Stratton, .Mrs. R. W.
Sisson, John
Sisson, Lucius W.
Sisson, Taber T.
Shepard, Prof. Chas. U. S.
Skinner. J. L.
Smith, Mrs. B. F.
Smith, Samuel D.
Smith, Jlrs. Timothy
Smitii, William B.
Smith, Mrs. William B.
Smith. Wm. W.
Snell, Prof. K. S.
Snell, Mrs. K. S.
Spauldiag, Pliiliii D.
Spaulding, Mrs. Philip D.
Spear, Ebenezer P.
Spear, Lyscom
Spear, Mrs. Lyscom
Spear, Miiick N.
Stanley. Edward A.
Stearns, William A., D. I).
Stratton, Mrs. Chester
Stweetser. Luke
Sweetser, Mrs. Luke
Seelye, L. Clark
Thayer, Charles K.
Turner, Mrs. K. (;.
Temple. Dr. Thcrou
Taylor. Dr. Israel H.
Tavlor. Mrs. Israel It.
Thayer, Jason
Thaver, Mrs. Jason
Thayer, Reuben
Thayer, Mrs. Reuben
Thurston. StiUman
Tuckennan. Pi'>I". Edward
Tuckerniau. .Mrs. Edward
Turner. Rodolphus
Tvler. Prof. William S.
Tyler. Jtrs. William S.
Upton. Miss Kniily C.
Whitney, Miss Hattie
Whitney, Mrs. S. ^V.
Wiley, Miss Dolly T.

Ward, Horace
AV'ard, Mrs. Horace
Warner, Aaron. D. D.
Warner, David S.

Warner, George

Watson. Oliver

Watson. Mrs. Oliver

Webster, CU.'xrlos N.

Westcott. Jared T.

White. John C.

White. Mrs. .b.hnC.

White. Martin

Whipple, (ieorge X.

Whitney. Simon W.

Wiley. John

Wiley, Mrs. John

AVilliams, Mrs. Knos D.

Williams. Frederick

Williams. Lucas.

Williams. Orrin

Williams. Mrs. Orrin

WoodwortU, Re*'. V. L.

Woodworth, Mrs C L

Williams. Mrs F

W'rigUt, S.\ Ivanus M

Young, J J

56

A.THOL— Putnam, Rufus, Putnam, Mrs Rufus, Horr, Geo W Horr, Mrs Geo W

BALTIMORK, Md— Brown, Smith,— Wheelock, Dana

BERNARDSTOIf— Slate, Jonathan S

BOSTON— Smith, Alvan— Wetherell, I,eander— Shaw, Geo L— Howe, Geo— Kowe, Mrs A O

BELCHKRTOWN.

\lden, Thomas
liarrett, Leonard
Brldgman, Phineas
Chandler, George
Chandler, Mrs George
Chandler, Henry J
Clark, Xorman P
Clark, Mrs Norman F
Cowles, Samuel D
(look, I, V B
Dickinson, Samuel
Dunbar, Charles T
Dwight, Nathaniel
Goodale, Asahel

Goodale, Rufus
Graves, Mrs 'Wax
Hall, Levi B
Hannum, George O
Hannum, Lyman W
Hannum, Mrs L W
Holland. Mrs Luther
Montague. Ephriam
Packard. Joel
Perkins, Samuel G
KusseH, Francis H
Stacy, A W
Sabin. Lyman
Thayer, Morris

Thayer, Manser R
Thayer, Mrs Rufua
Thayer, Savannah A
Thaver, Mrs S A
Thaver, William
Tbayer, Mrs Wm
Thompson, Dr Geo F
Walker. Kmory P
Webster, Jonathan
Wilson, Asa i
Wilson, Mrs Asa
Wiley, Otis

BRIGHTON— Clark, Rev Sereno D— Clark, Mrs Sereno D

CHICAGO.

Boyden, Hon J W
Dickinson, William F
t)ickinson, Mrs P

Haven, Joseph, D D
Haven, Mrs Joseph
Hubbard, Orton

Pierce, Francis A
Tapiey, George W
Payson, Joseph K

CLINTON, N T-Swift, Rev B Y— Swift, Mrs E Y-

COVENTRY, Vt— White, Rev Pliny H

COLERAINE— Sprague, Joseph G

CONWAY— Brown, Joshua F— Montague, Warren,— Montague, Mrs W

DEEKFIELD.

Ely, John D
Fogg, Josiah
Rust, Horatio JT

Mosher, Chas
Stebbins, Benjamin Z
Stebbins, Evander G

Stebbins. Moses
Stebbins, Mrs Mose*

EASTHAMPTOV.

Colton, Rev A if
Colton, ifrs A M^

.tfatthews, Horace
Sabin, Sherman

Sabin J/rs Sherman
Williston, Hon Samuel

ENFIELD.

Abbott, Fredericfe
Ballon, Hiram
Blodgett, David
Fobes, Henry
GlUett, Daniel B
Howe, Joseph J

Ktmball, C H
Moody, Augustus
Potter, Lyman D
Randall, Alvan
Randall, Ozlas
Root, Joseph

Shearer, L\Taan F
Smith, Edward P
Smith, Henry M
Woods. Cyrus F
Woods, Hon Josiah B
Woods, Rufus D

ERVING— Stone, J E

FREDOJf, Pa— Howe, A P— Howe, Jfrs A P

GBANBY.

Aldrich, Christopher C
Ayres, Rodney
Barton, James if
Barton, Phineas D
Chapin, Philo
Clark, Augustus
Clark, Charles F
Clark, Spencer
Dickinson, Samuel B
Eastman, Samuel P
Eastman, J/rs Samuel F
Perry, Chariea 3

Perry, Lucius
LjTnan, David
Lyman, George J
J/ontague, Giles F
Jfontague, Holland
Nash, J.,oren7,o S
Patrick, William J
Preston, John H D
Richardson, Orsemus
Smith, George F
Smith, Jared C
Smith, Nelson

Smith, Jr Samuel
Smith, Jr J/rs Samuel
Smith, William A
Stanley. Henry F
Stebbins, Cyrus
Taylor, J/ilo A
Warner, Aionzo
Warner, Park
Witt, Horace
Woodford, William H
Ingram, Robert

57

GRANBT, Conn.— Uaylord, Ebenezer— Gaylord, Mrs Ebeuezer
GRAND RAPIDS, Mich.— Cutler, Robert— Cutler, Mrs Robert
GREENFIELD N H.-Dowues, Almeron S

Carter, John

GREENWICH.

Douglas, Stephen

HADLEY.

Warren, Samuel M

Atlams, Benjamin
Adams, Mrs Benjamin
Adams, Levi
Adams, Mrs Levi
Adams, Chas W
Adams. Franli E
Ashcroft, John O
Bartlett, D H
Balier, John A
Bearaan, Jonas
Bonney, Dr Franklin
Bonney, Oliver E
Carter, Benjamin T
Chapin. Edwin
Clark. John
Cleuiou.^, Mrs Horace
Cuok. lieo E
Comins, Simon F
Cowles, Daniel
Cowles,. Mrs Daniel
Cowles, David S
Cowles, Mrs David S
Cowles, Elijah
Cowles. Mrs Elijah
Cowles, Levvis
Cowles, Mrs Lewis
Cowles, John S
Comins, TI C
Comins, Mrs Ellen
Davis, Warren N
Dickinson, AlpUonzo
Dickinson, Mrs A
Dickinson, Caleb D
Dickinson, Elihu S
Dickinson, George
Dwight, Rev E S
Dwight, Mrs E S
(irauger, Lorenzo N
Granger, J/rs L N
Gray, Amos
(iray, Chester,
(ireen, Dorus
Green, Henry
Green, Linus
(xreen, Mrs Linus

Hibbard, Mrs Willard
Hawley, F A
Ilawley, Warren F
Hayward B K
Hibbard, E P
Hibbard, Samuel S
Hibbard Willard
Hill, Roderic B
Hooker, Banjamin
House, Albert R
Huntington, Theodore G
Huntington, Mrs T (t
Huntington, Mrs T P
Hunt, Horatio C
Ingram, Z E
Kellogg, J C
Kellogg, BenJ A
Kellogg, Mrs J/artin
Kellogg, Stillman
Kellogg, Mrs Stillman
Kenttield, J B
Kentfield. Mrs J B
Lamson, Charles E
Lawrence, Hubbard
Marsh, Henry M
Marsh, Timothj' S
Jlontague, Royal M
Morton, John A
Morton, Mrs John A
Xewton, Walter
Nash, John W
Nash, Mrs Samuel
Newton, William
Newton, Mrs William
Pasco, Theodore
Pasco, Mrs Theodore
Porter, Edwards J
Porter, Eleazer
Powers, Alfred
Powers, Mrs Alfred
Russell, Horace
Russell, Mrs Horace
Russell, John
■ Russell, Mrs John
Russell, Samuel

HARTFORD, Ct-Faxon, William— Fuller, Walter

HATFIELD— Hubbard, George W— Porter, Henry S

HOLTOKE— Dickinson, Edward

IOWA— Strickland, William G— Strickland, Mrs ^Xm G

KEENR, N H— Sprague, Joseph G

KEY WEST, Fla.— Allen, Benj W

LEVEKETT.

Richardson, H L
Scott, Mrs Rufus
Shattuck, Joseph H
Shipman, William S
Smith, Charles
Smith, Charlas H
Smith, George G
Smith, Mrs G C
Smith, Chester
Smith, Mrs Cotton
Smith, Edmund
Smith, Enos D
Smith, Mrs Enos D
Smith, Erastus
Smith, Francis
Smith, Giles E
Smiih, Jeriah S
Smith, Hon Joseph
Smith, Mrs Joseph
Smith, Oliver E
Smith, Roswell 2d
Smith, J/rs Roswell 2d
Smith, Thaddeus
Smith, Mrs Thaddeus
Stockbridge, Levi
Stockbridge, Mrs Levi
Tower, Samuel
Tuxbury, Rev Franklin
Tuxbury, Mrs Franklin
Wallis, &ddl
White, David
White, Moses
Warner, William P
West, Parsons
West, Mrs Parsons
White, David
White, Moses
\rood, George
White, Samuel G
Williams, P Smith
Williams, Mrs P Smith
Wilder, Samuel C
West, Lewis

Adams, Alden
Ashley, Marvin
Ashley, Mrs Marvin
Ball, Orus
Ball, Mrs Orus
Ball, Silas
Bangs, Howard
Bout well Levi
Boutwell, Mrs Levi
Boutwell, Samuel W
Boutwell, Mrs S W
Clark, Wm Wells

Cutter, Mrs Seneca
Dunklee, Hezekiah
Field. Abner
Field, Mrs Abner
Field, Alden C
Field, Mrs Alden C
Field, Asa L
Field, Mrs Asa L
Field, Charles H
?iel<l, Mrs Charles H
Field, Harrison O
Field, Mrs H O

Field, Moses
Field, Mrs Moses
Field, Zebina
Field, Carrie M
Fitts, Nathan H
Graves, Elmer
Gilbert, L A
Graves, Kellogg
Hobart, Baiter R
Ilobart, Mrs Baxter B
Hobart, Charles D
Hobart, Colburn

58

Hobart, Peter
Hobart, Spencer
Howard, Baxter
Hubbarii, (Jeorge
Hubbard, Roswell
Ingram, Elijah
Ingram, Elisha
Jones, Edward
Kimball, David
Leach, Chester
Leach, Mrs Chester
Leach, Humphrey S
Leach, Mrs H S
Lock, Ezekiel

Lock, Mrs Ezekiel
Lyman, W H
Lyman, Mrs W H
Moore, Dexter
Marvell, J O
Nutting, Lurlus
Nuttiog, Kansom
Porter, Cephas
Putnam, Timothy
Putnam, Mrs Timothy
Rice, Josiah
Rice, Mrs Josiah
Rice, Dr David
Rice, Mrs David

Strong, Mrs A A
Smead, Mrs S S
Smith, William H
Smith, Mr« William H
Taylor, William
Thurbur, C W
Thurbur, Mrs 0 W
Willis, Lawson S
Wood, Ira
Wood, Mrs Ira
Wood, Seth
Woodbury, Mrs Jason
Woodbury, Jason II

LOCKPORT, ]Sr. Y.— Sears, Simon

LODA, 111.— Hunt, James

LYNN.— Fuller, S. B.

MINNESOTA.— Farrar, Mrs. George H. Nutting, Truman Nutting, Mrs. Truman.

MASON VILLAGE, N. H.— Fisher, Rev George E.

MELROSE, Pa.— Guernsey, Mrs. Martha .

MOUNT PALATINE, 111.— Wright, Abram

MONTAGU K.

Bout well, Wm H
Paine, Alonzo

Dean, Richard,
Eastman, Rev David

Ford, Mrs Emily
Harrington, Samuel
Harrington, Mrs S
Hawks, Charles

Baker, Hon Osynm
Barrett, Dr Benjamin
Chamberlain, Dr C N
Childs, Paris
Clapp D M
Clark, William
Clark, Jr William
Dickinson, Geo P
Fitts, Elijah B

Paine, Mrs Orrin
Russell, Calvin

Spaulding Jr., Peter

NEW SALEM.

Eastman, Mrs David
Haskins, Nelson

Powers, Mrs. Samuel

NEW YOHK CITY.

Nash, Rev John A
Nash, Mrs John A
Shipraan Jr., John
Smith, Rev ProtH B

NORTHAMPTON.

Hinckley, Samuel L
llillyer, Winthwp
Kirkland, Harvey
Lewis, Lucius
Parsons, Charles T
Parsons, Samuel L
*Shepard, Ashur
Shepard, Henry
Smith, S M

Russell, Mrs Calvin
Smith, Charles

Hunt, Hcrace
Powers, Samuel

West, Joseph J
Woodman, Dr George S
Woodman, Mrs G S

Strong, Ebenezer
Strong, Elisha
Strong, William
Thayer, Justin
Trumbull, James R
Trumbull, Mrs J R
Washburn, Luther t
Wells, Samuel
Wright, Ansel

NORTHPIELD.— Brown, Charles T. Brown, Mrs. Charles T.
OSKOSH, Wis.— Kellogg, Ansel Kellogg, William Russel, Chauncey R.
OTISCO, N. Y.— Clark, Luke M.
OREGON.— Warren, James R.

PELHAM.

Aldrlch, Tyler D
Ballou, Emory
Boyden, Sanford
Buffum, Thomas
Chapin, Philo
Cadwell, Aretus J
Cadwell, Mrs A J
Cook, Nathaniel
■ Cook, Mrs N
Cook, Olney

Eaton, Calvin D
Fales, Abijah
Fales, Daniel
Gates, Asahel
Gray, Horace
Gray, Mrs Horace
Jewett, Sylvester
Jewett, Mrs Sylvester
Jones, Rev John
Keith, A C

Newell, Lemuel A
Newell, Mrs L A
Newell, Miss Mary A
Rankin, Ansel A
Rankin, Mrs Ansel A
Russell, John
Shaw, Jr, John
Thompson, E C
Thayer, Jacob
Ward, Joseph G

PALMER.— Field, Erastus S. Reed, James, Shaw, E. B. Stever, Col. Jacob Chapman, Mrs. Mary.

PHILADELPHIA, Pa.— Arnold, W. A. Wilson, John W. Montague, Albert

PITTSFIELD.— Frlnk, Henry Frlnk, Mrs. Henry

PRESCOTT.— Paige, Christopher Paige, Benjamin K. Freeman, A. W. Johnson, L. S. Thomas, E. A.

PROVIDENCE, R. I.— Leonard, Dexter M.

ROCKPORD, 111.— Bartlett, Mrs. Harvey

ROSEMOND, 111.— Smith, Bralnard Smith, Mrs. Bralnard

SALEM.— Jewett, Rev. Geo. B.

59

SARATOGA, N. Y.— Crapo, Mrs. Asubah
SHARON, III.— Godfrey, William B.
SOUTHAMPTON.— Edwards, Elisha

Adams, S Ward
Bartlett, Moses
Dudley, Samuel P

Allen, Levi W
Alvord, Hcrvey
Bates. Emerson
(;iarli, Marcellus
Fisher, Geo K
Fisher, Mrs Geo E
Gaylord, Lorenzo
Judd, Andrew T
Juild, Edward H
Judd, Edwin H

Bowman, William
Bowman, Mrs William
Brown, Sylvester
Brown, Mrs Svlvester
Bartlett, Mrs Dexter
Beals, Geo N
Childs, Israel
Childs, Mrs Israel
Chittenden. L 0
Chittenden, Mrs L O
Cooley, Charles
Cooley, George
Crocker, Daniel B
Crocker, Stoughton D
Crocker, Mrs S D
Crocker, Zacheus
Cooley, Geo L
Cooley, Mrs (ieo L
Cogswell, M B
Crocker, Zacheus
Darling, B C
Darling, Mrs B C
Delano, A C
Delano, Mrs A C
Dickinson E P
Dickinson, Mrs E P
Dickinson, WrsR
Dunklee, B P
Field, Erastus S
Gaylord, William
Graves, Alden
(Jraves, (ieorge W
(xraves, Mrs Hannah
(Graves, Mrs Marvin
Graves. Timothy
(iraves, Mrs Timothy
(xuun, Isaac S H

SHUTESBURY.

Dudley, Mrs Samuel P
Fitts, Edward
Howe, Abraham S

SOUTH HADLEY,

Judd, Watson S
Kellogg, Amos
Lathrop, Paoli
Lathrop, Mrs Paoli
Lyman, Lorenzo W
Lyman, Mrs L W
Montague, C Newton
Montague, Elliot
Moody, Alvin
Moody, Hovey,

SUNDEKLAM).

Hemenway, Mrs B C
Hobart, Albert
Hobart, Mrs Albert
Hubbard, Alanson
Hubbard, Mrs A
Hubbard, Mrs Ashley
Hubbard, Avery D
Hubbard, Mrs A D
Hubbard, Claudius B
Hubbard, Mrs C B
Hubbard, David
Hubbard, Mrs D
Hubbard, Mrs Parker D
Hubbard, Kelitia
Hubbard, Martin L
Hubbard, Mrs M L
Hubbard, Moses ?d
Hubbard. Parker D
Hunt, Melzar
Hunt, William
Hunt, Mrs William
Hunt, Zebina
Hunt, Mrs Zebina
Hubtiard. Martin L
Lyman. Hon Horace
Montague, John
Montague. Mrs John
Newton, Lyman A
Parmenter, Miss Alathea
Pomeroy, Wm D
Prouty, James B
Richards, Perrin N
Richards, MrsPN
Robinson, E E
Robinson, Mrs E B
Robinson, John R

SPRINGFIELD.

Briggs, J L Gunn, Wm F

Crouch, J S (iunn, Mrs Wm P

TAUNTON.— Sandford, Rev. Jnhn Sandford, Mrs John
UXBRIDGE.— Fitch, Dr Newton Fitch, Mrs Newton

WARE.

Newell, Samuel
Shores, David,
Stetson, W B

Nash, Thomas M
Preston, Joseph S
Smith, Edward L
Smith, Gilbert A
Smith, Mrs Gilbert A
Smith, Henry N
Smith, Jason
Smith, Mrs Jason
Snow, Mrs Sheldon
Smith, Philip

Russell, Austin R
Rowe, Appleton B
Rowe, Mrs A E
Russell, Emmons
Russell, Mrs Emmons
Russell, J Wiley
Russell, Mrs J W
Russell, William W
Russell, Mrs Wm W
Sanderson, Eli
Smith, Austin
Smith, Mrs Austin
Smith, Ellhu
Smith, Mrs Elihu
Smith, Edward N
Smith, John M
Smith, Mrs John M
Smith, John R
Smith, Nathaniel
Smith, Mrs Nathaniel
Smith, Austin N
Smith, Mrs A N
Trow, Dr N G
Trow, Mrs N G
Warner, Levi P
Warner, Mrs L P
Warner, Wallace K
Warner, Chester
Warner, Luther C
Whittemore, D D
Wiley, Ebenezer
Wilev, Mrs Ebenezer
Williams, Franklin H
Williams, Henry O
Williams, Mrs H O
Williams, Oliver

Hubbard, Caleb T
Montague, Isaac W

Bowen, Sylvester
Brakenridge, Hon W S
Devens, Arthur L
Devens, Mrs A L

DeWitt, Francis
Gilbert, George H
Gilbert, Mrs (i H
Phelps, Samuel H

WENDELL.— Ballard, Daniel Whlttaker A G
WESTBORO.— White, Samuel N White, Mrs S N
WILLIAMSBURG.— Bartlett, Newman G Graves, Levi N
WILMINGTON, Vt.— Smith, Dr N W Smith, Mrs N W
WORCESTER —Cummings, Rev E A Cummings, Mrs E A
WHATELT.— Graves, C A Ludden, Parmenus
WEST BROOKFIELD.-Aiken, BenJ P

Rice, Joel
Richards, P D
Sage, Orrin
Stevens, Charles A