06 Apr 1860
Page 1
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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Delaware Gazette
Location
Delaware, Ohio, United States of America
Date
Apr 06, 1860
Page
1
A long reflective essay extols poverty as a test of character and a spur to effort, urging readers to value discipline, education, and industrious work. It contrasts rich and poor, praises labor, and warns against complacency, while urging youth to pursue purposeful activity and self-improvement.
The article explains crop rotation guidance by Be Tandon. It lists which plant orders should not follow each other and which crops should follow others based on soil nourishment. It includes year-by-year rotation examples from peas, beans, broccoli, carrots, onions, and potatoes. It concludes with a recommendation to agricultural readers.
A fragmentary, antiquated set of farming cautions urges capital risk, debt, and aggressive buying while advocating weak stock and poor tools. It blends agrarian misadvice with harsh notes on evergreen planting and soil care, then shifts to a stark, graphic asides about slave ships, cargo, and the cruelty of the trade as observed in Philadelphia.
A Genesee Farmer correspondent lists top market friendly pear varieties Hartlett White Doyenne Duchess d Angouleme Vicar of Winkfield Foster Beurre possibly Seckers and notes winter demand. For apples he endorses Rhode Island Greening Esopus Spitzenburg Baldwin Newtown Pippin Roxbury Russet Red Astrachan and Northern Spy as regionally strong, with Lady Apple being less profitable.
A fragmented scan presents a list of domestic advice including fire resistance and waterproofing methods, brick and sand mixtures, clay and pearlaad pastes, and cement-like balls for stain removal. It also describes a pork fat cake recipe, a butter substitute, and a rosin oil sealant for leaks, with mentions of a novelties dealer and a weathered anecdote about storm damage.
A female writer describes a Washington dinner at Senator Semard’s illustrating formal etiquette from arrival to seating, napkin name tags, multiple courses served by white-gloved waiters, wine service, carved meats, grand confectionery displays, and the ensuing departure after social chatter.
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