Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1875-10-08

EELs AND Cleveland har-
Dor seems in fair way for soon becom-
ing good grounds for propagating eels
and poIlywogs. 1t evidently has not the
capacity of water for the purposes of
commerce. and may be turned to some
account in supplying the fish market
On Sunday evening last it was jammed
up with grounded vessels. These, accord
ing 10 a statement in the Leader, ran hard
aground in the channel. The statement
is that as the steam barge Davidson was
tntering she .'an hard aground in the
middle of the channel. A short time af-
terward. the propeller Chauncy Hurlburt
In attempting TO run out, also ran
aground, sticking fast In the mud. Short
ly after that, the schooner David A
Wells attempted 10 enter, and grounded,
and before she got off, lost some of her
rigging. Nearly all night, the entire nv
er was blocked, the three vessels lying
side by side and completely filling the
channel. A change of wind, however,
raised the water. and on Monday morn
ing all were gotten off.
In consequence Of these disasters, four
of the captains who suffered, Joined in a
notice to captains, as follows:
Notice to Vessel and Propeller Nastsrs =
Not TO attempt to enter the port of
Cleveland with heavy sea running
when your vessels are drawing thirteen
feet Of water and upwards We know
whereof VIC speak, for we have been
aground in the mouth of the harbor in
perfectly calm weather, with no sea run
ming. The best thing the Mayor and City
the proper steps towards piling up the
bed OF The river preparatory to seeding
down or planting with potatoes.
?. G. Bassett, prop. Chauncy Hurlburt.
james Davidson, prop. Davidson.
Capt. John PFiugle, prop. II. D. Coffin
berry.
Capt. ]. Campbell, barge McGregor.
Perhaps the state of things complained
of may have something 10 do with SO
many large vessels of late bringing their
cargoes TO Ashtabula Harbor. As has
been noticed, our whsrVes have been for
many days lined with coal and ore yes
sells, and many of them were of the larg-
est class.
The September number of Halls Jour
nal of Health comes to US with its usual
variety of important information. The
article on Good Breeding contains rules
which all should observe. The chapter
of"Our Summer at Maplewood," gives
US the best method of broiling chicken
and cooking an omelet. These papers,
by practical cook. who handles her pen
with as much ease and grace as she does
her cooking utensils, are rare treat, and
her directions are so minute thst an mex
perienced person need not err. All the
articles of this number are worthy of pc
rusal, and the Journal deserves a wide
circulation.
As "COusin Kate" has become authori-
ty about this re gion in all things culina-
ry, will she enlighten one of the maseu-
line persuasion on the subject of prepar-
ing potatoes for cooking? We wish TO
know if this excellent article of food
which is always pnzed in proportion to
its pure " hite, dry, ,farinaceous-or mealy
qualities, and which are secured by care
ful culture upon light, dry soil, is i'm
proved by soaking for length of time.
both before and after pealing, as is fire.
quentlY done and defended by house
keepers An early answer is respectfully
solicited by suffering benedict.