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off the fire and the oysters taken out and put upon
a dish till they are almost dry. Then some nutmeg,
allspice and black pepper are added, and as much
vinegar as is thought sufficient to give a sourish
taste. All this is mixed with half the liquor in
which the oysters are boiled and put on the fire again.
While boiling great care should be taken to skim off
the thick scum. Finally the whole pickling liquid is
poured into a glass or eathern vessel, the oysters are
put into it, and the vessel is well stopped to keep
out the air. In this manner oysters will keep for
years, and may be sent to the most distant parts of the
world.
" Lobsters also are caught in great numbers hereabouts,
pickled in much the same way as oysters. and sent to
several places. The original European settlers
of the New York shoreline could never find any signs
of lobsters on that coast. They were brought in from
New England, where they were plentiful, in great well
boats. It happened that one of these well boats broke
into pieces near Hellgate and all the lobsters
in it were lost in the sea. Since tht time
they have so multiplied off this coast that they are
now caught in great abundance."

Douglas Farquhar sent us his weather report for
July, 1976, to be read in his absence, as follows:
High 66 on two days, the 20th and 29th.
The average high was 80,
Low 52; the average low was 64.

Rainfall : 3.02 inches on 11 days.

Exhibits.-- The following exhibits were brought
to the meeting:
The Cedars -- Crookneck squash, Zuccini squash,
Tomatoes, potatoes, onions, Bentley
apples and blackberries,
Great Ease -- Three kinds of phlox, hydrangeas, four
kinds of hemocallis, lycorus rubrum,
hardy begonia, bouncing bett and
polyantha rose.
Riverside -- Zinnias
Seilers -- Basic thyme, marjoram, tarragon,
shallots, and zinnias.