- - - - -
- - - - --- -
| listful littripts.
- -
Potten Mºats. It sometimes happens to the
ladies from some unforseen circumstances, that large º
quantities of cooked meats, prepared for a party
which did not come off, perhaps, remains on hand,
which are measurably lost. Such should be potted. ||
Cut the meat from the bone, and chop fine, and ||
season high with salt, pepper, cloves and cinnamon.
Take three dozen ears of Indian corn, six Moisten with vinegar, wine, brandy, cider, or Wor-
eggs, lard and butter in equal portions fºr cestershire sauce, or melted butter, according to the
frying. The coin must be young and soft.- kind of meat, or to suit your own taste. Then pound ||
| Grate it from the cob as fine as psssible, and it tight into a stone jar, and cover over the top with
dredge it with wheat flour. Beat very light about a quarter of an inch of melted butter. It will
the six eggs, and mix them gradually with keep months, and always afford a ready and excel-
the corn. Then let the whole be well incor lent dish for the tea-table.
porated by hard beating; add a spoonful of To Borº A Leg of Laºs.--To make it look
salt. Have ready in a frying pan a sufficient well, it should be boiled in a cloth to make it white.
of lard and fresh butter mixed together. Set cut the loin into steaks, dip them in egg, strew them
it over the fire till it has boiled hot, and then over with crumbs of bread, fry them a nice brown,
put in portions of the corn mixture, so as to and place them round the dish. Garnish with dried
form oval cakes about three inches long and and fried parsley. Spinach should be served to eat
send them to the table hot. In taste they with it.
will be found to have a singular resemblance To PRBsºvº MEAT – To preserve meat, roll it
to a fried oyster, and universally liked if prop. up in Indian meal, and it will keep four or five
erly done. They make nice side dishes at dinº days in the hottest weather. The meat should
ner and are very good at breakfast-Farmer be laid down in pieces not to exceed three
and Mechanic. - - pounds, and each piece should be entirely cover-
How to Choose LAMI-In the fore-quarter, the ed with the meal. - -
vein in the neck being any other color than blue How to coor sºap-shad are excellent when
ºys it tº be sale. In the hind-quarter, try the baked, either on a board, which is best, by the
kidney with your nose; the faintness of its smell win following mode. S them with a seasoning
prºve it to be stale. made of bread eambs, butter, salt, pepper, and
Tº Stºw Ducks--There is a difference between a (if agreeable) parsley and spices. Put the fish in
stewed * and **** º and it is not the ºl baking-fish, with a cupful of water and a lump-
". .." .." **** º . º ºd of butter. Bakefrom three quarters of an hour
- p * * * * * to an hour shºws is also excellent, but it
To make ºn oysters.
-
they should be stuffed and roasted for twenty min.
utes, and then placed in a stewpan with an onion cu.
ºne, and about a pint of good beef gravy, seasone
with pepper and salt, ſet it stew gently for abou
twenty minutes, then take out the duck carefully an
keep it warm, strain the gravy; pour it into a clea
in slices, a little sage and mintº sweet herbs chopped flavor. This being a moist fish, it should never
is spoiled by frying, as it loses nearly all its fine
be boiled Those who never eat a baked or
broiled shad, know nothing of that excellence
which we claim for this fish over all others.-
German own Telegraph.
stewpan, and add to it, when well heated, the duck. To Bºise earckers-Bone the ch
and a quart of green peas; let it simmer for half an them with forcemeat, place in the stewpan the -
hour; if not sufficiently thick, alſº a little flour and and trimmings, lay the chickens upon them with
butter, a glass of good old port wine; and send to ta- braise of fine herbs, onions, mace whole, some thin
ple, with the peas in the same dish as the duck slices of bacon, about three parts of a pint of stock,
To Bose Bºns-Begin ºne birds by ſºng ºf that is not handy, water, and two glasses of
out the breast bone, when you will have sufficient sherry; the bacon should be added last Cover close,
space to remove the back with a sharp knife, and and stew for two * Then take out the chick-
then the leg bones; the skin must not be broken, but ens, sº the braisºmºve the tº and boil the
the meat of the legs must be pushed inwards. braise rapidly in a glaze; paint it over the chickens
Tºº Lºs Bºorºº Bruise sºme undressed with a brush, while the braise is being boiled; brºwn
legs of turkey until tender, dip them in melted butter, the chickens before the fire, it adds to * º
or clear salad oil; brom them a fine brown color, and lºº When Elazed, º may be ºr
serve with guilade sauce sº ºne- -
--
in tº














them stew as long as the soup strain the soup clear,
and add the juice of the bones. Color the soup withº.
VENIson Soup.–Cut all the meat off a forequarter
and shoulder of venison; put it into a pot with two
gallons of water, a large onion, a head of celery, and
some salt. Simmer it tery slowly for forty-eight
hours. Break all the bones and put them in an
earthen pot just covered with water; add a little
salt, cloves, mace, and red pepper. Place the pot
in the oven, set in a larger vessel of water, and let
a little flour and a lump of butter as large as a wal-
nut browned in the frying pan. Boil it up quickly,
and throw in half a pint of port wine-
PEA Soup Wirraout MEAT or Boºs-Put two
pounds or pints of peas in five quarts of water.
A RELisHING WAY of DREssing A VEAL CUTLET-
—Lard the cutlet, if you choose, or not; fry it *
goli brown, and keep it covered in the oven whilst
you prepare the following sauce :-Three good
handfuls of sorrel, prepared ready by having been
boiled down, with one tablespoonful of water andf
little salt; beat it up with a fork, as you would ºn
egg; add to it by degrees the gravy remaining in
your pan from the cutlet; stir it well together, give
it a warm up in a clean saucepan, lay it round you!
dish, the cutlet upon it, and serve: *This is a most
appetising relish, and those who like country walks
may gather sorrel anywhere.
cospºnsºr Egº-A process has been devised by
Messrs. Thurgaſ, of the Albion Mills, Norwich, for
Boil for four hours; then add three or four large drying eggs. so that they will keep good for any
onions, two heads of celery, a carrot and a tur- length of time. This is effected by evaporation.
hip, all cut up; and season with salt to taste. The yolk sº wº of the egg are exposed to a slow
Boil for two hours longer; if the soup become heat, and the moisture 1s thus driven off. The
too thick, add a little water. The peas may be whole is then reduced to powder and packed up in
boiled the evening before being used, and the tins. The material is not necessarily kept air-tight,
longer they boil, the smoother and more meflow * ** freely. expºsed º the air. The Pºwder
the soup will be; but do not put in the vege- is used in the ordinary way as eggs are, being mixed
- - - - with a little water, and is thus an excellent sub-
tables until the day the soup is to be used. By ºr - - -
- - - stitute for milk on long voyages, besides capable of
this plan the soup does not require straining. being used for all cooking purposes in **.
Potato Soup – Almost every farmer's house- g -
hold is fond of soup for supper. I will * way as the fresh egg. The powder will keep any
º - PP will now Write length of time without fear of deterioration.—Lon-
a few “home-spinº lines on making a cheap and don Paper. -
palatable soup from the potato. - I take goodſ Eags.-Let it be understood that eggs may lose
sound potatoes, peel º cut them in pieces small their "nourishment by cooking. The yolk, raw or
enough to º * with a Spoon. After having very slightly boiled, is exceedingly nutritious. It is,
them * I boil º with enough water moreover, the only food for those afflicted with jaun-
to leave them Hºsºe of soup, adding salt to dice. When an egg has been exposed to a long con-
my taste. When they are cooked, I take about tinuance of culinary heat, its nature is entirely:
two tablespoonfuls of flour, with half as much changed. A slightly boiled egg, however, is more
lard, and fry it in a pan, stirring it with a spoon easy ºf digestion than a rºw one. The best accom.
until changed to a brown (not black) color. I Paniºtº hºnºr. Raw eggs have
then stir it in with the potatoes, after which it is º ºxative effect; hard-bºiled, the contrary. There
ready for the table.—Elizabeth Diehl. ls º idiosyncrasy in some persons, which shows it-
Tº Mº Bºrº Tºpes. We clip the foL º self lº. the utte Pºssus: which they experience, not
only against the egg itself, but also against any
vouching for the goodness of the receipt: |Preparatiºn ºf which it fºrms *ingredient, however
ºut y Leaks tº - intº slight. Eggs should always be liberally accompanied
* tº inches thick, rub ºver each a small by ºr Dorgº. |
guanººga, wash it of next morning, cut CUTLETs º CHICKEN.—Remove the skin of two
into suitable thickness and cook a taste. The ºr three chickens. Bone all the joints except the
same prºcess win answer for rowls, legs ºf mutilº unless the fowl is very fleshy, and ten re-
ton & Try it, all who love delicious, tender move them alsº remºving likewise breast-bone;
sisu at flatten the flesh, and spread over them a seasoning
cow Heel. Having cleaned the feet, bone them, ºf sºlº ºne stated nutmeg, and mace, the salt
boil them, and stew them in a rich brown gravy; being in the greatest proportion. Coat them with
- gravy; -
serve with Indian pickie, or, if plainly cooked, beaten egg and bread crumbs, and fly them a nice
boil until enough; then serve them on a napkin, brº Hºve ready some gºod brown gravy sea-
with melted butter, flavored with a spoonful of vine- soned and flavored with lemon pickle. Lay the cut-
- gar, and one of mustardº Lemon pickle may be let in the centre of dish, and pour the gravy over
... with them - them. - -
lowing from one of our exchanges, without
-




-
- - - - - -
How T0. FRY POTATOES- - PRESERVING HAMs. -
Being a great lºver of fried potatoes, and know- After the hams are smoked, put them back in
ing i dº that here are a great many peº; the brinº which they were taken, if it is in
nºt of the best mode of preparing them, send good condition. The hams will get no salter, and,
you the following recipe, which I wish you would iſ kept covered with brine, neither the air nor
please insert in your valuable Pº flies can touch them, and they will remain sweet
ºil our potatoes with the skinson, and after and good until useº I ºn satisfied that the
they are cool, peel the skins ºff, and autºmº above receipt is worth ten times the amount paid
in slices, and put some good butter on them and a for a year's subscription to the tº Dollar News.
iittle salt and pepper, and then ſºy them in a pan, paper,” to all who use it. D.
Afterwards pour over them a ..". º *. Lima, N. Y., 1852. -
and your potatoes are ready for the table. Pre: - -
pared in this way they are a delicious dish. PRESERVING HAMIS.
Respectfully yours, THEoPHILUs. -
- This is not the season of the year for curing
hams, but it is about the right time for eating
them, and whoever has been so unfortunate as to
To prºsº VE HAMs.
After hams have been sufficiently smoked, º:
of common black pepper and vinegar, enous to make a mistake in that important process, will
-- - - b the mixture on the : porºmº P | Willy
º ºº nam. º ºperhaps, be as much interested in iſ nº ºthey
º º lace, and if they do ot keep free from would at any other time. I believe there is no
a cool place, ill not have as good luck as I have better recipe, for the purpose than the ºne which
º: ºl. five or six º - is most commonly used in this State, viz: for one
a. O - -
The above is the best way, on account of its
leaving no disagreeable taste of smell. The pep-
of salt, two ounces of saltpetre, half ounce of
--- salaeratus, and two pounds of brown sugar, (or
per can be easily brushed of when used: mone quart of best New Orleans molasses) to fºur
will any of your correspondents please infor - -
me of º of raising the common white gallons of water. Have the meat loosely packed
- - in a tub, the ingredients for the pickle well dis-
celery, and how to preserve it through the winter solved and mixed, and then poured on. Beef for
season? A LovER or CELERY. tryi - -
trying should be taken out of pickle in about ten
- Monmouth ſº N. Jº Hays; hams in about mine weeks. I have seen as
CORN FOR WINTER USE. good hams, and as bad ones, cured by the above
Answer to the inquiry in the “Dollar News-recipe, as I ever saw in my life. I have spoiled
paper,” for preparing sweet corn, for winter use. more than two hundred dollars worth of hams by
Boil the corn about fifteen minutes; when cold, it myself. If they are taken out of pickle after
shell the corn (nºt cut it) of the cob, and spread being in it about six weeks, in very cold weather,
it on paper or cloth, to dry in the sun, for if dried perhaps one or two small ones will be cured pro-
otherwise, it is more likely to sour. It will keep perly others, if cut open when first taken out,
any length of time. When wanting for use, put will be found entirely sweet, but a little, just
it in water, and boil slowly for two hours; it is round the bone, will not be colored by the pickle,
- then nearly or quite as good as when cooked in or, perhaps, the ham will all be cured, except the
seasºn: NEw York bone, which is the last to take the salt. If these
--
[Written for the Dollar Newspaper—Philadºl are hung up to dry, the partuncured will pass into
hundred pounds of ham or beef, take seven pounds
TOMATOES FOR WINTER. a kind of putrefactive fermentation, and the whole
| Tomatoes can be saved by cutting them open * º with it. II.
and heating them in pans; rub the pulp through a ſº N. - Lºº
cullender, and afterwards through a wire seive, to HAMS.
catch all the seeds, (as they make them better) -
boil the same as for catsup, season with silt only. Having made trial of several ways tº to pre-
Bottle, and keep it in a cool, dry place, and you serve hams through the summer,” and always with
can have a fine dish any time in the winter. more or less trouble and loss, I have for the last
- Nº. York, five years tried the following way, the success of
TOMATO Es. which I can confidently recommend.
An excellent mode of preparing tomatoes for the Let your hams hang in a cool place for a week
table, is to take them when they have attained their or so, after coming from the smoke-house, to dry.
full growth, but before—ripening, (they will an: Then place eachham in a bag, made ºf sºmeº
**ºn is large enough; pare, slice and cheap cotton. Having then provided charcoal and
boil them in water till they are tender. While barrels, put them in. First put ºn inch or go of
they are boiling, prepare as much toasted bread as coal in the bottom of each barrel; tº Pº in tº
is wanted, and put it, with a little butter, in a or three hams; cover them well with coal; then
deep plate. Take the tomatoes from the fire, and more hams, &c., till full; always covering the
if there is not water enough upon them to soak the upper hams with coal before putting on the cover.
bread, pour on as much boiling water as will be lºy on the cover, and they will keep any desirº
sufficient, and turn them upon the bread. Add salt be time. I have kept them this way in a dry cel-
and pepper to the taste, stir together, and they are lar, and also in a cool room, above ground, and
ready for the ble. always found them, on being taken out (sometimes
It is agreeable and healthy, of which all will be nine months or more) in most excellent º
convinced who give it a fair trial. Ripe tomatoes. The finer the coal the better, if free frºm *
can be prepared in the same way, but I do not They would also do without the bºgs, but as .
think they are as good. Try it and see, c. A. F. have found them come out so much cleaner, I have
º * T always thought it worth the additional slight ex-
, . " --.
New London County, Cº., 1852.
º A - - -











- - - - - - -
A POISON FOR RED ANTS. House Asts-The best way to get rid of
- - - house auts is -
I take great pleasure in answering the inquiry, so allis is a set a quanty º *
made a few weeks since, by “A Lady Subscri-9. shellba ks on plates and put them in the
berº of Jobstown, N.J., in relation to a remedy closet and place where the ants congregate-
for the troublesome annoyance which so many ex- - -
perience from that pest of the ladies, the small, They are very fond of these and will collect on
red ant. And I take more pleasure in recommend-them in myraus. When they have collected on
ing a remedy, for the reason, that but a few years - - - - -
º, my own family was greatly annoyed by them make a geneº dºſe, by turning
myriºds of these insects, infesting every portion nuts and ants together into the fire; and then
of the establishment where the sweet morsel invited - - - -
their approach. No pantry, cupboard or closet, replenish the plates with º * After
hºwever remote from the ground floor, was sº they have become so thinned of as tº cease to
from their intrusion. At length a very simple collect on plates, powder some gum camphor
remedy was recommended, which, upon trial, and put in the hol d ices, wh
proved to be entirely successful. It is this:–Rub p - otes and crevices, whereupon
occasionally, say once a month, slightly with cor-the remainder of them will speedily vamose-
rosive sublixmate, the passage-ways resorted to by - -
these insects to reach the #. of their search ; It º help the process of getting them to as-
for instance, the lower edge of a pantry, cupboard, semble on the shell barks to remove all eatables
shelf, &c., and, my word for it, they will not pass out of their way for the time.
over it for weeks after it is thus applied. M -
- family has practiced this remedy for two years, or
more, during which time we have not experienced THE RED ANT NUISANCE.
- the least trouble from the ants. No fear need be tº A Lady Subscriber” inquires in your last paper
entertained that it will disfigure or stain the furni- for the means of destroying red ants, or prevent-
ture or paint, as no such effects are perceptible, ing them from infesting cupboards and pantries.
Try it. - C. R. The best way is to set a quantity of cracked wal-
Billingsport, N.J., 1852. nuts or shell-barks in plates, and put them in the
closets and places where the ants tº most do con-
Another correspondent, who has tried this reme- gregate.” They are very fond of these, and will
dy, says: - - - - - - - collect on them in myriads. When they have
Take six cents' worth ºf corrosive sublimate, collected on them, make a general auto-de-ſe, by
pour upon it a pint of bºiling water, and having turning nuts and ants together into the fire, and
- thoroughly cleansed the place infested by the ants, then replenish the plates with fresh nuts. After
apply the mixture with a paint-brush, exactly as they have become so much thinned off as to cease
- though you were painting. Be particular to wet collecting on the plates, powder some gum cam-
every crack and crevice. If it is a closet, or any phor, and put it into the holes and crevices, where-
other enclºsed place, leave it open until it is dry, upon the remnants of them will speedily vamos.
which will be but a few minutes. The operation. It may help the process of getting them to assemble
may possibly need repeating in a fortnight, but one on the shell-barks, to remove all other edibles out
application is frequently sufficient. If the ants of their way for the time. M.
should re-appear, a re-application will certainly To prºstroy Cockroacºs.
destroy them. The bottle containing the liquid, I I noticed an inquiry in a late number of the
suppose I need hardly say, should be distinctly a Newspaper,” for a remedy to drive away or de-
marked tº Poison,” and placed out of the reach of stroy coackroaches, I have found the following
young servants or children. With this precaution to answer an excellent purpose: Take one tea-
the remedy isºfº as wellº sº pººl of realed and tº of rye hour, mix
To Destroy Ants. An exe together with molasses and water to a thick paste;
ts. An *change º place the mixture ºn thin boards or shingles, over-
per asks us for a remedy for ants in night, in places of easy access to the roaches.
gardens Repeat this several times, and be careful to keep
- - . the mixture moistened each night at bed-time. If
The best that we know of is, to stir nºt used too frequently, the roaches will eat freely,
- - be tº ºf - - and large numbers be destroyed. * - S -
- º hºsts with a hoe or spade, then | Newtown, Pa * 1852.
out on bºiling water with a watering
- pot. Two or three applications will put
an end to them.
-
Insects should be now looked after; the
canker worms, when young, can be easily de-
- It often happens, strºyed by syringing with oil soap water. The
however that the nests ºne formed un- old tent caterpillars, which are often allowed to
der roºts ºr trees or shrubs, where defeate whole orchards, may be readily de-
sealding water would do mischief, in stroyed without the least trouble, in the same
which case we should-renº as much |Way. - -
as possible of the earth with the ants
-
in it, then drown out the nest with wa-lº º N
ter, and apply a dressing of ashes on 2 ºz.
the top, repeating the ashes a few times ſ *
E. *zz N
after each rain.






---------------
cookboºps.
An “Old Housekeeper” inquired, some times
since, through the “Newaper,” “What are cock-
roaches?” Now, if the community of North Cam-
bridge is exempt from these tº pests,” and even
ignorant of their existence in other less-favored
eemmunities, I may well say to them, “Where
ignorance is bliss, 'tis folly to be wise,” and I
hope for their comfort’s sake, they may never have
the wisdom of ea-perience in cockroachology. Of
all household plagues, these “most prolific of the
vermin kind,” are, to me, the most disagreeable.
I would rather find a Norway rat revelling among
the dainties of my store-room, than to see one of
these pestiferous insects within crawling distance
of the door. Yes, I would rather a thousand times
give up my finest jar of preserves to a swarming-
mass of red ants, than to find this ugly little war-
mint crawling leisurely through my flour barrel,
with his horrid, black body daintily powdered
with my “best family brand.” I am not suffi-
ciently versed in entomology, to give a scientific
description of this inseet, but I hope to make tº An
Old Housekeeper” familiar enough with its ap-
pearance and habits, that should one ever find its
way into her fortunate domicil, she may spare no
exertion to bring it to condign punishment, as a
warming to similar intruders.
The cockroach is a small insect, somewhat re-
sembling the beetle, and belonging, I think, to the
genus blatta. The young ones, and you may find
them in tº prolic swarms” at this season, are of a
light-brown color. As they attain their full size,
the color changes to a glossy black. I have seen
many of them that had parchment-likewings, very
much resembling those of the common black
beetle, I do not know whether they be ome
winged at a certain age, or whether it is only the
male insect that possesses this advantage. Their
heads are somewhat inflected towards the breast,
and have long, bristle-like feelers. They move
with great rapidity, delight in dark closets, seem-
ing studiously to avoid appearing in daylight; sº
you may know tº their deeds are evil.” They have
a particular fancy for meal-tubs and flour-barrels;
infest beds and clothes-chests, and should they get
Hºw tº ºasis ºlºnel-
Some washer-women possess quite a knack
in washing flannel, so as to prevent its fulling.
It is not the soapsuds, nor rinsing waters that
thicken up flannel in washing, but the rubbing
of it. Cloth is fulled by being pounded and
jounced, in the stocks of the fulling mill with
soapsuds. The action of rubbing flannel on a
washboard is just the same as that of a fulling
mill. Flannel, therefore, should always be
washed in very strong soap-suds, which will re-
move the dirt and grease, by sneezing, better
than hard rubbing will in weak soapeuds. It
should also be rinsed out of the soap in warm
water, and never in cold, as the fibres of the
wool, do not shrink up as much in gold water,
after coming out of the warm soap-ºuds: Great
care should be taken to rinse the soap complete-
ly out of the flannel. This advive will apply to
the washing of blankets, the same as if does of
flannel.
WASHING CLOTHES-A HINT.
Mrs. L. W., of Erie, Pa., says: “I send you
the following for your housekeeper's depart-
ment; I have tried it the last four or five
years: “Whoever will soak clothes from twen.
ty-four to thirty-six hours before washing
them, will find that they can do without patent
washing fluids, &c., and save nearly all the
wear of clothes by rubbing, too. The clothes
may be boiled without rubbing—any more
among papers, receipts, &c., they prove very de-than to rinse the loosened dirt.”
structive.
a peculiar and tº most unsavory smell,” which, of
Well, I have written quite an essay on cock-
roaches. A very unsentimental theme, truly If
this “domestic animal,” I would like to embalm
a fine specimen from my closet, and send it to her
by mail. FLEDA,
Staunton; Sept. 1st, 1852.
Washing Silver WARE –It
not know what they are about. The proprietor
of one of the largest and oldest silver establish-
men's sº the city of Philadelphia,
*house keepers ruin their silver by washing iſ
in soap suds; it makes it look like pewter.
then it will retain its originalluster when it
wants polishing, take a piece of soft leather and
whiting and rub it hard -
- -
with this perfume.
- - in the same manner.
Never put a particle of soap about your silver in the 8
Their most disgusting characteristic is ºr - - -
To DARKEN LIGHT MARogany--In repairing old
course, is imparted to whatever place they infest. furniture, it frequently happens that we cannot
match the old wood, therefore after the repairs are
“An Old Housekeeper” is very desirous of seeing completed, to prevent the pieces introduced looking
like patches, wash them with soap-lees, or dissolve
quick-lime in water, and use in the same manner;
but be careful not to let either be too strong, or it.
seems that will make the wood too dark; it is best, therefore,
house keepers who wash their silver ware with to use it rather weak at first, and, if not dark enough,
soap and water, as the common practice is, do repeat the process till the wood is suffiently dark-
ened.
Priºrumºr. For Gloves.—Extract of ambergris,
says that two minims; spirits of wine, one ounce. Rub the
gloves inside with a piece of cotton impregnated
Boots and shoes may be treated
|



* it boils plunge the silver into it, and let it boil
cement must be used immediately after being —Make a stron
Fuantuºsº. To take bruises out of furniture, Crºssa Floor. Boarps. A correspondent
** Pºrt with Yºº wateº dºuble ºiece of of the Builder says: e. Scrubbing them with a
brown paper five or six times, soak it, and lay it on mixture made by dissolving unslacked lime in
the place; apply on that a hot flat-iron till the mois- boiling water will have the desired effect. The
... "...º.º.º. propºnsºre, wo ºr ºf
- - - - - c -
p Y: *** water. No soap need be used.”
tions the dent or bruise is raised level with the sur- -
face. If the bruise be very small, merely soak it TRACING PAPER –In order to prepare a beauti-
with warm water, and apply a red-hot poker near ultransparent, colorless tracing paper, it is best
the surface; keep it constantly wet, and in a few to employ the varnish formed with Demarara resin
minutes the bruise will disappear. in the following way: The sheets intended for this
To CLEAN Steel PENS-Place them in some gins purpose are laid flat on each other; and the var.
and allow them to remain till they are perfectly nish spread over the uppermost sheet by means
clean. - of a brush, until the paper appears perfectly color-
Tºº Sºº-ºººº Yº it is ºne in the Past less, without, however, the liquid therein being
Indies is this: Take a good quantity of tamarind visible. The first sheet is then removed, hung
fruit, crush it, and put º "..."...". . up for drying, and the second treated in the Sºme
nearly full of water; ºut it ºn the fue, and when manner. After being dried, this paper is capable
for half an hour; and when it is taken out of being written on, either with chalk or pencil,
-- - - - > - - -
touch gently here and there with a soft cloth to re-“ steel pens. It preserves its colorles transpa
move the superfluous wet; and it will then be a rency without becoming yellow, as is frequently
beautiful dead white, and appear as good as new- the case with that Prºpºſed. in any other way.
Alum may be substituted for the tamarinds. Another method is the following: Rub the paper
YELLow Ink-This ink, which is useful in with a mixture of equal parts of oil of turpentine
drawing and in making pen-and- ink sketches, is and nut oil, and dry it immediately by rubbing it
º prepared thus:–Take of the berries of the plant with wheat flour. Then hang it on a line for
Rhamnus infectorius, commonly called French berries, twenty-four hours. It washed over with ox-gall,
one ounce; alum, half an ounce; rain, or distilled and dried, it will admit of being written on with
water, half a pint; gum arabic, a quarter of an ink; or water colors may be used.
ounce. Boil the whole together for abºut eight * STAINING Woop.–After finishing with glass
ten minutes, then strain through fine muslin; whenº.
- - pºper, take some logwood liquor, and with a rag
º is ready for use. The betries are sold by the wet it over two or three times, allowing it to dry
". º For Dawe wºrs. Boii two each time; then take iron liquor, and proceed in
quarts of tar, with two ounces of kitchen grease, the same mainer; after it is dry, take glass paper
for a quarter of an hour, in an iron pot. Add and clean it up, so that the staining may only re-
some of this tar to a mixtuſe of slaked lime and main in * pores of the wº then take some
powdered glass, which have passed through a dragºn's "blood and dissolve it in water and wet
flour-sieve, and been completely dried over the the wood over with it once or twice; then polish,
|fire in an iron pot, in the proportion of two part using dragon's blood pretty treet in the polish-
of lime and one of glass, till the mixture being: This produces a stain something resemblin
- . . . . rosewood.” -
* * * * * * **, the "****, ºr wºn tº
g solution of the common washing
after wiping them, dip the blades of
mixed, and therefore it is proper not to mix more soda and water;
of it than will coat one square foot of wall, since the knives in the solution, then polish on a knife-
it quickly becomes too had for use; and care board. The same would, of course, be effectual for
must be taken to prevent any moisture from forks. This simple method will no doubt greatly di.
mixing with the cement. For a wall merely damp, minish the dislike which some servants have to this
a coating one-eighth of an inch thick is suf part of domestic work.
cement. The cement above described will unite by the addition of a little quick lime.
the parts of Pºrtland stone or marble, so as to T-
scient; but if the wall is wet, there must be aſ To Mº Hººp water sorr water is re.
second coat. Plaster made of lime, hair, and quently hard from holding in solution a quantity
plaster of Paris, may afterwards be laid on as a of carbonate of lime. It may be rendered soft
-
them as durable as they were prior a no - -
-



- - - - - -
Potaro Yºst-Pare, and boil very tender, Farmers Gingerbread is made
fifteen medium sized potatoes, mash fine while thus:-Two teacups of cream, two of
hot, add one large spoonful of flour, and two brown sugar, three eggs, a tea-spoonful
spoonsful of sugar, stir them in, and pour on salteratus, two tea-spoonfuls of ginger,
boiling water (it must be boiling,) to make it * and one of salt. This will make two
thin batter. When luke-warm, stirin one teacup cards. Bake half an hour.
of common yeast, and set it in a warm place to zº-To make sugar Gingerbread,
stand over night. This yeast will keep good two take one pound of flour, three-quarters
will try it, that their bread or cakes made in this
weeks in cold weather, but in summer should be
made fresh for use. This quantity is sufficient to
make eight large loaves, and is preferable for bis-
cuit, muffins, rusk, etc., to any other kind. In
using, it should be strained through a colander,
by pouring the milk upon it, to free it from any
lumps of potato which remain unmashed. Much
is said and written of the injurious effects of sale-
ratus in cooking, and we can assure those who
way, will be better without it than with it. Bread
made with this yeast retains its freshness, and is
tender and good much longer than with common
yeast. - –
Apple BREAD.—A very light, pleasant bread is
made in France by a mixture of apples and flour, in
the proportion of one of the former to two of the
latter. The usual quantity of yeast is employed as
in making common bread, and is beat with flour and
warm pulp of the apples after they have boiled, and
the dough is then considered as set; it is then put in
a proper vessel, and allowed to rise for eight or
twelve hours, and then baked in long loaves. Very
little water is requisite; none, generally, if the ap-
ples are very fresh- -
To Makº Coen BREAD-Two quarts of corn
meal, one quart of rye, one quart of sweet milk,
one quart of buttermilk, one teacup of molasses,
one spoonful of salt, and one teaspoonful of soda.
Beat with a spoon until well mixed. The crust,
if not burned, will make excellent coffee.
- CRA&RERs – ºne pint of water, one
teacup of butter, one teaspoon of soda,
of a pound of sugar, half a pound of
butter, six eggs, and season to taste-
Pour into shallow pans, and bake half ||
an hour in a moderately hot oven.
Baken Cºrcker Pupping.—Cut up a pair of
young chickens, and season them with pepper and
salt, a little nutmeg and allspice. put them into a
pot with two large spoonfuls of butter, and water
enough to cover them. Stew them gently, and when
about half cooked, take them out, and set them.
away to cool. Pour off the gravy, and reserve it to
be served up separately. Make batter of a pound of
siſted flour stirred gradually into a quart of milk,
six eggs well beaten, and added by degrees to the
mixture with a very little salt. Put a layer of
chicken into a very deep dish, and pour over it some
of the batter ; then another layer of chicken and
another of batter; having a cover of batter at the
top. Bake till brown. Break an egg into the re-
served sauce, boil, and serve it in a sauce tureen to
eat with the pudding.
Baanby Pupping.—Take some dried cherries or
jar-raisins, stoned, and line a mould with them, add
some thin slices of French roll, and a layer of rata-
fias or macaroons, then repeat "the layers of fruit,
intervals two glasses of brandy. Beat four eggs,
whites and yolks separately, add to them a pint of
milk or cream slightly sweetened, half a nutmeg,
and the rind of half a lemon grated, pour it into
the mould, and when it has penetrated the solid,
wards. -
two ºf cream tartar flour enough to
make as stiff as biscuit. Let them
rolls, and cakes, till the mould is full, pouring in at ||
flour a cloth, tie it tight over, and boil an hour.
Be careful to keep the mould the right side up-
|
Lemos Pupping.—Boil four lemons peeled thin,
till they are soft, rub them through a hair sieve, and
standin the oven until dried through preserve the fine pulp; pour some boiling milk or
They do not need pounding.
- - - -
Bºok's Poº-One quart of milk,
two eggs, a teaspoonful of saleratus, and
Indian meal enough to make a batter about
the thickness of pancakes. Bake quick, in
pans previously buttered, and eat while they
--> -º -
To DARKEN Mahogany--Drop a nodule of
lime in a basin of water, and wash the mahogany | º - -
- - _
cream, in which a stick of cinnamon has been boiled,
over a pound of Naples biscuits, two ounces of fresh
butter, and add a little nutmeg. When cold add to
them the pulp of the lemons, and eight eggs well
beaten; mix all together, and sweeten, and, if ||
liked, add some brandy. Make a good puff paste,
edge a dish with it, put in the mixtures, ornament
the top with strings of paste, and bake it in a mode-
ate oven. -


be made to apple or any fruit pie.
Custºn Prº, without Egos–Place a To Preserve Gooseberates.—-Take full-grown
quantity of new milk, as much as desired, gooseberries before they are ripe, pick them, and
ºver a slow fire, and allow it to heat slowly put them into wide-mouthed bottles, cork them
until it boils, taking pains not to scorch it.
as that imparts a disagreeable taste. For
every quart of milk take four tablespoonfuls
of flour, beat it with cold milk to prevent it
from being lumpy, and as soon as the milk
boils, pour in the thickening and stir it well
until it boils again, then remove it instantly,
from the fire. Sweeten to suit the taste, and
flavor with nutmeg or cinnamon, and it is
ready for use, either cold or hot, Prepare
with the above preparation, and bake them
an hour in an oven moderately hot. When
sufficiently cooked, they will resemble in ap-
pearance a genuine egg pie," and it will
scarcely be distinguished by the taste. Cus-
tards may be made in the same way, and if
baked until the whey starts, they will be
nearly equal to those prepared with eggs-
Rice and other puddings maybe made with:
but eggs, by boiling and thickening the milk
in this way, and iſ they are well baked, will
prove excellent
To MAKE FRUIT Prºs.-No, under crust should
It is always
heavy and not fit to eat. Place a narrow rim of
paste around the edge of the plate, and fill with
the fruit either raw or stewed, and cover it. The
juices wºn be reſºned much better, and it win
save a sight of butter and flour, which is no tri-
fling consideration in these days, and what is of
more consequence, save dyspepsia, which costs
more. After cutting, they are taken out with a
Soo-On-
Holes is pries, persons who are in the habit of
making pies during the fruit season, should not
make a hole in the top of their pies. By leaving the
crust whole the juice is made to boil quicker, and
thus the fruit is well done without the crust being
burnt. The same result applies to meat pies.
the crust as usual for custard pies, fill them
fruit.
gently with new, soft corks, and put them in an
oven, from which the bread has been drawn, let them
stand till they have shrunk nearly a quarter; then
take them out and beat the corks in tight, cut them
off level with the botle, and rosin them down close.
Keep them in a dry place. -
ORANGE MARMALADE--Take some bitterioranges,
and double their weight in sugar; eut the rind of the
fruit into quarters and peel it off, and if the marma-
lade be not wanted very thick, take off some of the
spongy white skin inside the rind. Cut the chips as
thin as possible, and about half an inch long, and
divide the pulp into small bits, removing carefully
the seeds, which may be steeped in part of the water
that is to make the marmalade, and which must be
in the proportion of one pound of fruit. Put the
chips and pulp into a deep earthen dish, and pour
the water boiling over them; let them remain for
twelve or fourteen hours, and then turn the whole
into the preserving pan, and boil it until the chips
are perfectly tender. When they are so, add by de-
grees the sugar(which should be previously pounded,)
and boil the marmalade until it jellies. The water
in which the seeds have been steeped, and which
must be taken from the quantity apportioned to the
whole of the preserve; should be poured into a hair
sieve, and the seeds well worked in it with the back
of a spoon; a strong clear jelly will be obtained by
these means, which must be washed ºff them by
pouring their own liquor through the sieve in
small portions over them. This must be added to
the fruit when it is first set on: -
To PRESERVE PINE APPLEs.-Slice the pine-ap-
ples rather thinner for preserving than eating, using
about one pound of loaf sugar for each pound of
Powder the sugar, and place in your pre-
Eserving pan alternately a layer of sugar and a layer
of fruit. To each pound of fruit put three table-
spoonfuls of water. Let it remain over a slow fire
until the sugar is all melted; then boil it gently until
the fruit looks clear; take out the fruit piece by
piece and lay the pieces on a dish until the syrup is
Poºto Prº-Boil mealy Irish potatoes, till very boiled nearly to a jelly. Put the fruit in jars and
soft—when peeled, mash and strain them. To a
quarter of a pound of potatoes, put a quart of milk,
three tablespoonfuls of melted butter, four beaten
eggs, a wine glass of wine, add sugar and nutmeg
BoII, roun Monassºs.--When molasses is used
in cooking, it is a very great improvement to
boil and skim it before you use it. It takes
out the raw taste, and makes it almost as good
as sugar. Where molasses is much used for
cooking, it is well to prepare one or two gal-
lons in this way at a time.
pour on the syrup hot. After putting on brandy
papers, cover the jars with paper, and paste it on,
which secures their keeping, and preserves the fla-
unr of the nine-apple. -
Prs EAEPEE JEity.—Pare and grate the pine-
apple, and put into the preserving-pan with one
pound of fine white sugar to every pound of fruit;
stir it and boil it until well mixed, and thicken suf-
ficiently; then strain it, pour it into jars, and when
it has become cool, cover the jellies with papers wet
with brandy, cover the jars tightly, and treat them
as applejeſty.
-

- - - - -
To Mº coop Jºv. Take apples of Cºuniºns—one cup of sugar, one cup of
the best quality, (not sweet) cut them into sweet milk, two eggs, one table spoonful of
quarters or slices, and stew them till soft- butter, one of cream tartar, one teaspoonful of
then strain the juice, being very careful not soda, roll and cut verythin then try them.
to let any of the pulp gº through the strain- -
ºr poſſ it to the consistency of mºlasses. GINGER SNAPs—Two pounds of flour, one-
then weigh it, and add as many pounds of half pound of butter, one-half pound of sugar,
sugar, stirring it constantly until the sugº one-half pint of molasses, one teaspoonful of
is dissolved. Add one ounce of extract ºf saleratus, two table-spoonfuls of ginger; flavor
lemon to every twenty pounds of jelly. and with cloves or cinnamon. -
when cold, set it away in jars. It will keep
good for years. Those who have not made SALLY LUND-One pint of new miſk, two
jelly in his way, will do well tº tºy ºr eggs, one table-spoonful of butter, one of lard.
They will find it equal to currant jelly, Make a stiff batter, and add yeast enough to
| Lºxox Burrºr.—Twelve eggs, 6 lemons, 2 lighten. This is good for breakfast, or in place
pounds white sugar, 2 oz. butter. Rub the but of Johnny Cake.
ter and sugar to a cream, beat the whites and To Make Passºves keep. The secret of pre
- yolks separate, grate the rinds of the lemons serving them from change, is to exclude the air
- - The easiest way to do this is to brush over a sheet
mix the yolks with the butter and sugar over ºf paper with the white of an egg, and cover the
slow fire, then stir in the whites and it is ready jar, pressing it down around the edges while moist,
- - and it will cement perfectly tight. It is cheaper.
for use. Set away until cold. It makes a very neater, and better than sealing up the mouth of the
nice sauce.—Rural New Yorker. jar with wax, or covering it with bladder.
To Make Mock Strawberries.—A lady, in Chi- TOMATO FIGS.
- :-Cut u ripe peaches and soft mild We have seen and tasted those delightful figs
**** Ill., say º C p P. p - l referred to in the following article from Hovey's
eating apples, in the proportion of three to one, intº º: º *::::: º all
- - - - -: which he says in their favor. e hope that those
Pieces the size ºf strawberries, and mix them with a who raise abundance of tomatoes will gave this re-
proper proportion of sugar, and after they have stood º and try the experiment, if only on a small
- - - -Cºlº- - -
together for a few hours, and mingled their flavors, "...p. for Tomato Figs-Pour boiling water
even an amateur, if he will not look at the hash, over º 11 º tº *". the skin; *
- - - - - weigh them and place them in a stone jar, with as
might mistake it for strawberries, ºr ºn hºmºtº, ºilet them
To prevent JAMs From GRAINInc.—A correº stand twº º then pour ** syrup, and boil º
- skimit until no scum rises. en pour it over the
pondent informs us that to prevent amº "...". . tomatoes, º then º º º º º
- - -- spoonful of cream of tºr then boil and skim again. After the third time they
etc., from graining, a teasp f the jam or preserve. ** fit to dry if the weather is good; if not, let them
must be added to every gallon of the jam or P standin the syrup until drying weather. Then place
. . . . . . d on large earthen plates or dishes, and put them in
Mouinness.-Fruit jellies may be preserve * * to º will take * a. º after
- - which pack them down in small wooden boxes
from mouldiness, by covering the surface º with fine white sugar between every layer. Tºmº
fourth of an inch deep with finely pulverized toes prepared in this manner will keep fºr years.
- -- T- º, A few apples cut up and boiled in the remainder
loaf sugar. Thus protected, they will keep in of his ºmake a very nice ºnce º
--- - - Marsh. -
good ºpdition for years. - It is only º º º **** º: * Com-
- - - -- mittee of the Massachusetts Horticultural Society
Tº Pº **** Wºº Make awarded Mrs. Marsh the Society's Silver Medal for
a syrup boiling hot, and having picked fine excellent specimens º º: 29. º
- - - - - - are tested by the Committee, and pronounced to
large strawberries free from hulls (or iſ preſer- º erior º they had ever º They were
ed, leave them and half an inch of the stem put up in small boxes, and to our taste were far
- - - - - - º than two-thirds of what are sold in our mar-
on) pout it over them ; let it remain until the ºr the best Smyrna figs—Ed ºral
next day; then drain it ºf and boil again ºre "**** –
- turn it hot to the fruit; let them remain for
Boº your Molºsses when meases is
another night; then put them into the kettle used in cooking, it is ºvery great *
and boil gently for half an hour; ºut one in to boil and skim it before yºu use it. It takes
twº ºf it is done through, take them from the out the raw taste, and makes it almost as good
- syrup with a skimmer, and spread them on tº as sugar. where molasses is used much ºr
- - dishes to cool boil the Byrºº until thick and cooking, it. is well to prepare ºil-ºr two gallous
- rich; then put the fruit into glass jars let the in this way at a time. -
syrup cool and settle; then * * º
rom the sediment over the fruit.






To creas the FACE of sort Mahogany, or
ories porous woop.–After scraping and sand-
ished or varnished:
. . . . .
papering in the usual manners take a sponge and
well wet the surface to raise the grain; then take a
piece of fine pumice stone, free from stony particles,
and cut the way of the fibres; rub the wood in the
direction of the grain, keeping it moist with water;
let the work dry; then if you wet it again, you will
find the grain much smoother, and it will nºt raise
so much; repeat the process, and you will find the
surface perfectly smooth, and the texture of the
wood much hardened; by this means, common soft
Honduras mahogany will have a face equal to fine
Hispaniola. If this does not succeed to your satis-
faction, you may improve the surface, by using the
pumice-stone with cºld-drawn inseed oil, in the
same manner as you proceeded with water; this
will be found to put a most beautiful, as well as
durable face to your work, which may then be pol-
- Cºrsº. As PUDIOING.
cover the bottom of a baking dish with very
thin slices of stale bread and butter, with the
sº cut off, strew it over thickly with minee
meat, then put another ºyer of bread and butter,
ºf this again with mince-meat, and so on till
your dish is full; pour a good thick custard ºver
ºn, and bake it for an hour, or an hour and a half,
according to the size. -
Sºusºor Ransºn Pºst-Boiſ a quºter of a
pound of lard in a half pint of water. This will
bºnd two pounds of flour, on which it must be
poºred boiling. When well mixed, knead it on.
* the pºste-board with your hands, till it becºmes
stiff, like dough ºt off a piece first to form the
cover, and model the rest like a dish or busins to
- hold the ment when you put on the cover, we
- the edges and press then tightly together -
Ricº BiancMANGE-This forms an excellent
accompaniment to preserves of any kind, or to
baked apples. It is made as follows:–Put one
teacupful of whole rice into half a pint of cold
water; when the rice cracks or begins to look
white, add one pint of milk, and a quarter of a
pound of loºf-sºº Bºuntil the rice hº
absorbed the whole of the milk, stirring it fre-
quently the whole time. Put it into a mould, and
it will turn out when quite cold. If preferred
hot, it may be again made warm by being placed
in the oven for a short time. It may be flavored
with remon, cinnamon, &c.; but is most wholesome
without, and forms both an elegant and very econ-
omical dish at any time.
| To clºs Pºst Learness—ons
senior says that, when in London, he
was struck with a bright and fresh ap-
Pearance of his “patent leather” every
morning; and on inquiring of the stew-
|and the modus operandi, was told that
it was effected very simply—using milk
with a bit of flannel, and then rubbing
with a dry cloth. -
-
s
- -
iron element, changes the hair at once. To
paste is formed, then add some iron filings. Ap-
found to be nearly as sound as ever,
- HAIR U YE.
once in a while we find some old codgers
ashamed of their grey hairs and attempting to
dye them. To such it will be delightful news
to learn that science now proposes to color the
hair by internal application, and contemplating
the change of color in the hair as a disease, to
remedy it accordingly. The color of the hair
is conceived to dependentirely upon the differ.
ent proportions of iron and sulphur contained
in it. As age advances the ferruginous or iron
constituent diminishes, and the hair turns gra-
dually more and more grey. A febrile attack
that deprives the blood, to a great extent, of its
restore it the Chinese employ iron as a medi-
cine, and, as a consequence, succeed. Now,
says science, here is an epportunity to get rid
of your hair dyes. All you have to do is, for
instance, to take daily a pill composed of equal
parts of sulphate of iron and subcarbonate of
potass, and your hair will turn black or brown,
and so remain until your decease! This is seri-
ously said by good medical authority, and cer-
tainly the process is neither difficult nor expen-
sive. So, “dye all, dye nobly, dye like demi-
gods” shaking their “ambrosial curls.”
For WHITE HANDs.-In order to preserve the
hands soft and white, they should always be washed
in warm water, with fine soap, and carefully dried
with a moderately coarse towel, being well rubbed
every time to ensure a brisk circulation, than which
nothing can be more effectual in promoting a trans-
parent and soft surface. If engaged in any acci-
dental pursuit which may hurt the color of the hands,
or if they have been exposed to the sun, a little
lemon juice will restore their whiteness for the
time; and lemon soap is proper to wash them with:
To Mºnº Iron Pors—Mix fine sifted lime
with some white of an egg till a thin kind of
ply this to the fracture, and the vessel will be
A plan for cooking without fire is described
in a scientific paper. The invention is a com:
bination of in cooking dishes, placed one above
another, the bottºm of one vessel fitting on the
top part of the dish below. In the lower dish
of all, a small quantity of quick lime is placed,
and then, by means of a tube, cold water is in-
troduced upon the line Chemical action gen-
erates intense heat, whereby the articles on the
dishes are quickly cooked, ready for the ta-
ble.


-u º L. . . . - - . - -
Essence of Ginger –Let four ounces of Ja- AN ANSWER.
maica Ginger be well bruised, and put it into a pint
of rectified spirits of wine. Let it remain a fort.
might, then press and filter it. A little essenge ºf
cayenne may be added. iſ wished. -
Prºpagation son Cuzanna Tin Cowgas-
Boil rotten stone and a small quantity of prepared
whitening in sweet oil, for two hours, until it ac-
quires the consistency of cream.
Washing STAIRs and Passages.—The sides
and passages on which are carpets or floor cloths,
should be washed with a sponge, instead of linen
or flannel, and the edges will not be soiled.
Proºtnº Hors. Hops should be picked when
they are full-grown, and begin to be fragrant; by
no means let them remain longer, as a strong wind
or rein will injure them greatly spread them a
while to dry. - -
Sunº axºn season a strº-Bºil three or fou
oniºns in a pint ºf vºter ºn with a gºding
brush, tº ºver your glºsses ºne frames, and the
flies will nºt lºnt ºn the articles was led Thus
-
In No. 18 of the tº Dollar Newspaper.” tº D. R.
S.” inquires for the best method of preserving eggs
fresh for three or four months. I can inform him
of the method I have practiced for several years,
with invariable success. Put one pint of salt, and
one pint offine air-slacked lime in a gallon of water,
and, maintain that proportion until your tub or barrel
has always enough in it to keep the eggs immersed.
stir them carefully once a week or so, and they
will keep for a year as fresh as when they were
first laid. Eggs are not generally worth more
than four or five cents per dozen here in the spring,
and by this method, I always get one-half or more
per dozen for them in the winter. A. B. D.
Berrien Co., Mich. 1852,
- TO PRESERVE R00TS.
Roots are preserved in different ways, according
to the kind, and use they are intended for. The
bulbous roots, such as hyacinths and tulips, that
are intended to be planted the succeeding spring,
may be kept through the winter, in dry earth, in a
temperature rather under than above that matural
may be set ºn hº erºsiºn, as it will not to them; so may the tuberous roots, such as those
do the east injury tº the frºgs.
- - - - -
PRESERVING P
If you wish to have gºod pumpkins, cover the
bºttom of the apartment in which they are tº be
stored, with a foot ºr eighteen inches of eteº,
well-dºed straw. Place a layer ºf pºpkins on
this, and then anºther layer of straw of the sººe
thickness as the first, and so on until you have dº:
pºsited the whole of your erop, or as large a pro-
pºrtiºn ºf it as ºy be necessºry to cuppy your
cattle sheen, and stºne-hºgs until spring.
A gºnnen an in a middle cºunty of Mºssachº-
sets, under date of March 16, 1845, ºries thus:-
* I dº no feeding my milk cºws and other sºck
ºn ºutspºns ºf last years' grºwth they were
ºn straw as sººn ºrveiled, and are in a
tº state ºf mesºil - ºutºsºmade from
tº erºsis of the files quality, and of is rich a cºlºr
as might he expºet from such fººd, and the anº-
mals are in tºuch better conditiºn, and mºre active
and healthy ºn 1 hºve ever knºwn them, when
restricted tº dry and unsucculent food. A sº
Wayne Co., Ohio -
TO PRESERVE EGGS FRESH.
Eggs may be kept three ºr four months, if packed
in oats, in a cask; place the cask in a dry and cool
room, taking care to invert the cask every day, to
umpiºns.
of the dahlia, peomy and tuberose. Edible roots,
such as turnips, carrots, beets and potatoes, may
be preserved in an ice-house, till the return of the
natural crop, by putting them in boxes, dry-ware
casks, or baskets, and setting said articles on ice,
which has been well covered and packed in clean
straw. By the coolness of the place, vegetation
will be suspended, and the roots will remain fresh
and uninjured, till they give place to another crop
in in its season. P. D.
--->
------n an ºr
GRAPES. -
The French Mode of Preserving them.
Take an air-tight cask or barrel, and put into it
a layer of bran, dried in an oven, or of ashes well
dried and siſted; upon this place a layer of bunches
of grapes, well cleaned, and gathered in the after-
º thus with alternate layers of bran and
grapes do not touch each other, and that the last
lºyer be of brºn
the air may not be able to penetrate it. Grapes
thus packed will keep nine or even ten months.
To restore their freshness, cut the end of the stalk
of each bunch of grapes, and put that of white
grapes into white wine, and that of red grapes
into red wine, as flowers are put into water to
revive them, or keep them fresh.
º
º
moon of a dry day, before they are perfectly ripe.
grapes, till the barrel is full, taking aare that the
Then close the barrel, so that
|
-
º
-
prevent the yolk from settling through the white to PRESERVE WINTER APPLEs.
to the shell, as the egg is soon spoiled if it re- The best method of keeping apples, I believe,
mains long in one position, this is the mode in use is the following, which I have tried for two years;
by merchants in this vicinity. Another better way and, as I have never seen it in print, I feel at
for family use, is, to take a stone jar, put in a liberty to make it known through your valuable
layer of fine salt; then place the eggs small and paper-My plan is to procure common leaves in
down, and then another layer of salt, and so, alter ºne forest, and have them thoroughly dry and a
mately, until the jar is filled; place in the cellar sufficient quantity of barrels, and then pick the
until wanted for use. apples from the tree by hand, and put a layer of
Another plan, when wanted for use at sea is lºves in the bottom of the barrel, then a layer of
to take half a bushel of quick-lime, sixteen ouncº apples, alternately, until the barrel is full, keep-
of salt, and four ounces of cream of tartar, mºing the apples separated by the leaves. I have
the same together with as much water as will tº kept apples, in this way, ºr one year, and they
duce the composition to the consistency that ºn were as sºund, and possessed as much of . origi-
egg, when put in, will swim; then fill the easºnal flavor, and were as good as when first taken
taking care to pack all on an end, then fill up with from the tree; whereas, when kept in the ordinary
the mixture, it is said, eggs prepared as above di manner, they would not last lºnger than the first
rected, have been kept two years, in good condi- of April. -
tion. hºrison county, on tº
N. B.-Eggs laid in the heat of summer cannot -
be kept long by any method. --
Saratoga Co. v. 1852.












RecrpE For Dysºn TEBy-A friend, who has seen
the good effects in a great many cases of the follow-
ing cure for the dreadful complaint of dysentery,
has sent us the following recipe, which we publish
in the hope that a more extended circulation may be
given to it. It has been in the family of this gentle-
man for more than
known it to fail of giving immediate relief when
taken in time:
Take 16 grains rhubarb; 32 grains salts tartar; 4s
drops laudanum; 2 ounces soft water—put into a
phia, and shake it well before using: Pose-For a
child from 1 to 4 years old, one teaspoonful; for a
grown person, one tablespoonſul-to either, thºse º
four times a day; each dose to be sweetened with
loaf sugar, and kept in a cool place to prevent it
from souring-Balt. Patriot. --
Crg AR Ashes, it is said, will be found an invalua-
ble remedy for the bite of the mosquito and other
insects. Wet the ashes and rub them on the part,
and the stinging sensation will be extracted almost
instantly. The reason of this is that the ashes con-
tain alkali, which neutralizes the acid of the poison.
Visitors to the sea-shore will please make a note of
this fact.
pestiferous plagues, the mosquitoes, are about.
* Espects on Rºumºrism-Beat quite thin
the yolk of a new laid egg and add by degrees,
three ounces of water; shake it well, that the
egg and water may be well mixed. This is to
be applied to the contracted parts, either cold
ºr milk warm, rubbing it well three or four
times a day.
Asmºs as Mºorcinº-Hard-wood
ashes are recommended as an alterative
for horses long fed on dry food in the
winter. Mix them with oats. About
-
a pint and a half to a peck of oats.-
Farmer.
---
º The application of towels wrung
out in hot water to the forehead and
temples, is represented to be an effica-
cious and speedy remedy for headaches
arising from neuralgic affections.
Cºosa Dºv Congº-Take of powders
* half an ounces liquorice juice hailan untimely endº
sum first in wºrn
of ºlemon, then add cum for this dangerºus complaint in children –A
an ounce. Dissolve the
water squeeze in the juice
of pategoric twº drachms; sºup of squills, one
Kalin a boºi ºn
Take one tea-spoºnful when the cough is
- troublesome. - -
drachm. Cork all in
-
twenty years, and he has never
grains prepared chalk: 4-drops oil spearmint; 20.
CoRNs –Never let anything harder than
your finger nail even touch a corn, paring it, as
certainly makes it take deeper root, as cutting a
weed off at the surface. The worst kind of
earns are controllable, as follows: Soak the
feet in quite warm water for half an hour before
going to bed, then rub on the corn with your
finger for several minutes, some common sweet
oil. Do this every night—and every morning,
repeat this rubbing in of oil with the finger–
bind on the toe during the day, two or three
thicknesses of buckskin, with a hole in the gen-
tre to receive the corn-in less than a week, in
ordinary cases, if it does not fall out, you can
pinch it out with the finger mail—and weeks,
and sometimes months will pass away, before
you will be reminded that you had a corn when
you can repeat the process. Corns, like con-
sumption, are never cured but may be indefi-
nitely postponed. The oil and soaking softens
and loosens the corn, while the buskskin pro-
tects it from pressure, which makes it, perhaps,
to be pushed out, by the undergrowth of the
It may add to their comfort when these
- - - -
Recure ºn tº Cuº or Sºr Joints From
parts
A CURE For A RATTLE-SNARE BITE-
Take the yolk of a good egg, put it in
a ten-cup, stir in as much salt as will
make it thick enough not to run off, and
spread a plaster and apply to the wound,
and I will insure your life for a sixpence. -
The subscriber has tried the above remº
edy in a number of cases, and never
knew it to fail–P. Pºrtºs, M. D.,
Portland, Oregon. -
Curtius Ourº-A correspondent ºrms Lon-
don Literary Gazette, alluding to the numerous
eases of death from accidental poisoning adds-
I venture tº affirm that there is searce even
a cottage in this country that does not contain
an invaluable, certain, immediate remedy for
such events—nothing more than a desert Spoon-
ful of made mustard, mixed in a tumbler of
warm water, and drank immediately. It acts
as an emere is always ready, and may be used
with safety where one is required. By making
this simple antidote known, you may be the
means of saving many a fellow creature from
Croup –The following is said to be an emesºnal
tablespoºnful of the soltion of a piece of Indigo
about the size of a pea in a pint-tumbler of milk-
warm water. The juice pressed from onions is
said to be excellent, given in molasses until vomit-
ing is produced.


REMEDY FOR BURNs, Bº JISES, ETC.
One of the best remedies for burns, bruises, cuts,
fresh wounds, &c., is the “Eutaw, or Mountain
Salve.” It is manufactured in Elmira, N. Y., by
S. H. Clarke, and, from what I know of it, I can
say that no farmer's family should be without it.
REMEDY FOR DRUNKiºss.
I would recommend ipecacuanha as a remedy
for drunkenness, taken in half drachm doses
as an emetic. -
--
The son of my neighbor, Mr E. Jones, was very Ipecacuanha has the extraordinary property
badly burned a few weeks since. My wife ad-
vised the friends of the boy to get a box of this ºf stimulating the whole system. equalizing the
salve. They did so, and the use of it has ºved circulation, promoting the various secretions,
º º: and, indeed, ºsting ºn ºrgan ºf the body
... it in sº farmer ramily in the to perform its function and to restore it to its
world. * * * normal state, Ipecacuanha can be taken with
Havanº, N. Yºº – perfect safety as an emetic. I believe the ad-
To Cunº lººs-Within the pasſ ministration of half a drachm of ipecacuanha
year we have known the spinal marrow as an emetic, to be a cure for periodical drunk-
of an ox or cow applied by three differ º is observed that in the intervals
ent persons, with the most satisfactory between º periods of these * the per-
results, in relieving the pain and secur son is quite º and often * so for two
ring speedy cures of their felons.-- to four months, º for a longer time. - -
This we are sure will be useful infor- When º mºnº the intense desire
| - - for alcoholic stimulus is so strong as to render
mation to º The spinal mºtº : º the sufferer subject to no control, and from the
should be applied fresh every tº sensation of depression and sinking, he can
hours for two days—Scientific ºmeri- look upon alcoholic stimulants as his only
- remedy. When a person is in this state, it will
Rºpy of Toorºoºº. Cham be always found that his stomach is in fault, |
bors' Journal alludes to a process de- and the unnatural appetite arises from that
scribed by Dr. Roberts before the Royal *** alone; it half a drººm of the powder
Scottis] s - * Arts. --- of ipecacuanha be taken go as to produce full |
cottish Society of Arts, º cauterising vomiting, the desire for intoxicating stimulus
thºdºlºvº and stopping teeth-ºche is immediately removed.
without pain, by means of a wire ap- From the experience I have had of the effects
- - - - - - - - - - - -
plied to the patient's tooth perfec gold of ipecacuanha, I am of the opinion, if a patient
and afterwards instantaneously heated º º ºlºmº Plan
to the required extent b |l el for a few times when the periodical attack
". Bºll extent by a small & comes on, that he will be effectually cured, and
trie battery. - the habit (for such I look upon it) will be
º A. º º brººm – ſº-º-º:
verybody eats walnuts, everybody knows how -
to make a pickle of wºuls few, however, know Sºrorº CEMENT - A cement of three parts fine
the medicinal virtue of walnuts. Now, the fºliº, coal ashes, one of red lead, three of sand and two
walnuts, when properly prepared, are an excellent ºf weight) made into a putty with oil
medicine and alterative, and this is the way to pre- of chalk (by ght) - Duſty --
S
canº
- - --
pare them:-Get the green walnuts fit for pick-ºis excellent for filling up the exposed joints ºf
ling; put them in a stone jar filled up with moist stones, bricks, &c. It becomes as hard as man-
sugar, in the proportion of half a pound to a score º - -
of walnuts; place the jar in a saucepan of boiling ble.
water, for about three hours, taking cºre that the Crºwn for CAst Inox Joints-Take two
water does not get in, and keep it simmering during mmoni f - -
- onia one of sulphur, sixtee
the operation. The sugar, when dissolved, should º of º - º º D - |
gover the walnuts; if it does not, add mºre, cover cast iron borings or filings, and bray them well in
º *". in º º: it will be fit for use; a mortar, and keep dry. When required for use,
e Older it gets the better it is. One walnut is a - - -
dose for a child six years of age, as a purgative; take one part of º pººr and º it. With
º . has this great advantage over drugs, that twenty parts of clean iron filings or borings, and
while it is an excellent medicine, it is at the - in - in
same time, very pleasant to the º, and wºn be nº them in a * into a º paste, º º,
esteemed by the voming folks as a treat-IV. E. Cul. little water - and it is then ready for use. Ali ttle
The Wisconsin Farmer says that it will in- of the fine sand obtained in the box of a grind-
* Yºur life for a sixpence against a rattle-stone improves this cement. This cement is
snakebite, if you will stir in salt with a yolk of pressed into the joint cold, with a chisel, like
* gººd egg, until it is thick enough to spread a putty, and allowed to stand three days, at least,
plaster, and apply it to the wound Harare the vessel or article is used. _






A HARD ºr pop spanis,
A very excellent cement for seams in the roofs of
houses, or for any other exposed places, is made
with white lead, dry white sand, and as much oil
as will make it into the consistency of putty. This
cement gets as hard as any stone in the course of a
few weeks. The lead forms a kind of flux with
the sand; it is excellent for filling up cracks in
exposed parts of brick buildings: it is also a good
cement for pointing up the base of chimneys,
where they *t through the roofs of shingled
houses. We have made this cement and tried it,
and speak about it from experience only, for we
have no knowledge of it ever having been de-
scribed in any work.
A Noºr CEMENT.-Take and dissolve some
alum in a vessel containing water, and while it is
in a boiling state, cut up common brown soap, in
small pieces, and boil it along with the alum for
fifteen minutes. As pound of alum is sufficient for
five pounds of soap. The soap becomes sticky,
like shoemaker's wax, and can be drawn out in a
similar manner. It is now to be mixed with
whiting, to a proper consistency, for filling up
seams, &c. It becomes partially hard after a few
months, and adheres to wood very tenaciously. It
is not easy to put on, and if there be any moisture
in the wood, it cannot be made to adhere at all.
When dry, it is impervious to, and repels water,
it is slightly elastic, and has advantages in this
respºct. To make it adhere, it must be well ºffic American.
pressed down. This cement, like the preceding
one, is the result of experiments; we have tried i
and speak with confidence of its qualiti º
#########"tº en build-
ings exposed to the weather, there can be no doubt
of its good qualities, and it is not expensive. A
putty made of whiting and inseed oil, in the com-
mon way, if mixed with some white lead, about
one-tenth part by weight, we like better than any
* cement we ever tried for cracks or seams in wooden
buildings, to be applied outside, but it is not elas-
tic, like the cement made with sºap and alum.
Our readers will be able tº choose for their
peculiar purposes.
Mºsticº
A cement which gradually indurates
ºny consistence, may be made
* may be replaced with image
When this cement is applied tº mººd broºn
Piºses of ºne as steps ºr stairs, it acquires ar.
tersometime a stony hardness A similar Gon-
brick
position has been applied to cºat ºver
walls undºis name of mastic.
ºr son Bººts.
-
In answer to one of your correspondents, in re-
- - is, I will state t
manner in which I have preº and used it *
the same as other
network; the
ther, shºuld be
- - and lapped in propor-
tiºn to the width of the belt, say three º
clamped the same as
gard to cement for machine bel
Takeisinglass and prepare it
glue, when wanted for wond or cab
ends of the belt, to be joined toge
shaved off to a regular taper,
a belt three inches wide, and
ºther gluº wºrk. The thin edges must .
- - tº
with small tacks. to prevent them f º º
loose I have tied this with success on tº sº. 5.
-
-
-
Cººr ºor. -
several inquiries made of us lately for
some good material to put on leaky
shingle roofs, such as a cement, we
would sº tººd lead paint, oil, and
melted rosin, into which is stirred a con-
siderable quantity of dry sharp sand, if
ºut on thickly with a brush, then dust.
ed with sand, ought ſo form an excel-
lent cement for that pºss. We have
not tried it to cover old shingle roofs, but
have done so to stop leaks in a tin roof
and have found it to mºre than answer
but expectations. Good whiteleºd mixed
with oil and dry sharp sand, will answer
º , , , º
as well, but the former composition is
cheaper. It is a non-combustible as
well as a water repelling cement—Sº.
Roors-Haying had
wººps in paviºr paths and coºrs.
* The growth ºf weeds between the ºnesºta
pavement ºften very injuriºus as weh as
unsightly. The following method of destroying
* is adopted at the Mint * Paris and else-
where, with effect:-Qhe hundred pounds of
water, twº ty pounds of quicklime, and two
pounds of flour of sulphur are to be boiled in
º º according to circumstances, is
to be used for watering the alleys and pave-
to ments, - * -
- *** by mixing 2 years.
* ºf clean rive sand, two offſhºrge, and pºor
ºne ºf quicklime into a thin putty with inseed
The weeds will not reappear for sever
Promºtion to careers. It is said
that in putting down carpets, if two lay-
ers of stout paper, between which place
a layer of cotton, is laid between the
floor and carpets, a sºving will inues to
the latter of at least fifty per cent. This
seems likely, and the proposition is at
east worthy a trial.
A HINT-A very pretty and economical
finish for sheets, pillow-cases, &c., may be made
from the cuttings of bleached muslim, by cut-
ting one and a half inch squares, and folding
them bias, from corner to corner, then fold
again, so as to form a point seam on the
straight side on raw edge, andface on a strip
to cover the seam.
º
-
an irº vessel; the liquor is to be allowed to
settle, the clear part drawn off, and being mo
-







-
- - -- - - - -
SELF-SEA LING FRUIT CANs.-Take a common A SIMPLE Rupe -
fruit Jar, with a tin cover, made like a shoe-black To ascertain the length of day and night -
box. The jar and the cover will probably cost a - - -
any time of the year, double the time of the
- art. Any of the cements that - .
dime, and hold a qu y sun's rising, which gives the length of the
are used for sealing cans or jars will do for this. . . - - - -
Heat your fruit, either in the jars or in some other º and double the time of *g. which
vessel, and pour it in the jar (previously warming ** the º of the º: This is a little
them.) Now pour enough cement in the cover to method of “doing the thing” which few of
give the bottom and side a tin coat, when the ºur readers have been aware of
- - -
cement becomes * stiff, apply the cover over TO REMOVE FRECKLES.
the jar, the jar having been well filled, and turn the - - - -
- - - - - - The favorite cosmetic for removing freckles
jar upside down; and here is the invention. As fruit . - - -
- in Paris, consists of one ounce of alum, one
jars have a lip, you now have a little trough to fill -- -
with cement and the work is done. Let your jars ” of lemon juice, * * pint of rose-water.
get cold standing on their covers, and put them
-
CAMPHORATED SPIRIT.
It is the steam escaping in the common way of At the present time of º there * always
sealing or soldering cans, that leaves so many of * great demand for camphor in º liquid form.
them imperfect. My plan entirely obviates this diffi- It is prepared as follows, according to Home
culty, as the steam or vapor is always on top of the Studies, by Rebecca Upton: - -
fruit. This arrangement, you perceive, is really a “Break gum camphor into bits until you
chemist's pneumatic trough, and there is no danger, have filled half a bottle, then pour in alcohol.
when your fruit has cooled down and created a |A few drops poured into a wine-glass of Water
vacuum, that the external atmospheric pressure will sometimes relieves faintness. If for external
force the corks in-Corº Ohio Cultivator application, you may fill the bottle with the
To Rºxove HAIR.—A correspondent sº us best olive oil, or Jamaica rum or whiskey.”
sºmetime since, for a depilatory. Here is a very Camphor should not be drunk toº frequently
Powerful one, called Oriental Rusmaº-Mix two or to excess, as it is apt to produce insanity.—
*es of quicklime with half an ounce of orpiment. The solution affords relief when applied to bee
or realgar (sulphuret of arsenic;) boil that º or mosquito stings. -
in one pound of strong alkaline ye, then try its -
strength by dipping a feather into it, and when the Gºss Miu, Pass.-L.
in the same position.
- V. Bierce of
flue falls off, the rusma is quite strong enough. It s Akron, Ohio, has been experimenting a
applied to the human skin by a momentary fiction, little with milk in glass pans, and furn.
Fºllºwed by Washing with **m water. Such aishes the result to the Ohio Farmer :
..". liquid º * * * * circumspec- ºr took the milk of the Sanne Cow
*** with it somewhat * * *p, make at the same time, and divided it
- is sºmetimes made with lard and other ingredients; - -
ºr soft soap is combined with them; in either case equally, putting half in a glass pan, and
to form a depilatory pomade. The rusma should half in a tin pan, and placed them side
never be applied but to a small surface at a time, and side. In the first twenty-four hours,
for independently of the risk of corroding the skin there were two thunder showers; and
dangerºus *nces might ensue from the abº at the end of that time the milk in the
sºrptiºn of *** - ºn ºn was sour; that in the glass pan
To Kº A Stovº Bºrgºr Mºº - sweet and good. At the end ºf twelve
weak alum water, and mix your * hours more, that in the tin was thick
ish Lustre” with it; put two spoon cabber, or lobbered, as the Yankees call
to a gill of alum water; let the stoy it. and that in the glass began to turn
cold, brush it with the mixture, tº From this, I believe that glass pans
tº a dry brush and lustra and rub a will preserve milk one-third longer than
stºve till it is dry should any tin puns. Will our dairyman try it:
before polishing become dry as to 1 : zºº To prevent tea-kettles conting
sº moisten it with a wet brush, a with time, put the shell of an oyster in
Prºceed as before. By two applications the tea kettle, and the lime will adhere
a year, it can be kept as bright as a to it instead of coating the sides.
--
-








------
HDW Nº.30 is PREPAIRED. -
The indigo is a small shrub-like plant, two ar-
three feet high, with delicate blue-green leaves.
which, at the harvest-time, about the month of Auſ.
gust, are cut of close to the stem, tied into bus-
dies, and laid in great wooden tubs, Planks are
then laid on them, and great stones, to cause a
pressure, and then water is poured over them, and
after a day or two the liquor begins to ferment, is
this process of fermentation lies the principal dif:
fieuity, and everything depends on allowing it tº
continue just the proper time, when the water
has acquired a dark-green color, it is poured off
into other tubs, mixed with time, and stirred with:
wooden shovets, titl a blue deposit separates itselº
from the water, which is then allowed to run ºff.
The remaining substance, the indigo, is then put -
into linenbags, through which the moisture filters,
and as soon as the indigo is dry and hard, it is
broken into pieces and packed up indigo is cuſ
'tivated in the East Indies to a compºſerabie extent
zºº. To remove white spots from var-
messes of cotton or flannel, in order to
prevent the escape of any of the steam.
It should be allowed to remain until
thoroughly heated, when it can be put
immediately (there being no necessity
for drying) into a clean cotton or linen
bag, tied up tightly, and hung up in a
coºl place. Twice in a season, say in
May and July, will probably be suffi.
cient. I will warrant this to be effectu-
al—Lºst. St. Johnsville, Nº. 1.-
I noticed an inquiry in a late No. of
the Country Gentleman, how to prº-
went worms from getting in dried fruit.
After the fruit has been dried in the
- sun, put it on tin or dripping pans, and
ni furniture, rub with a warm flan- || || - . . . .
ished furniture, rub |heat it thoroughly; be careful and ºf
nel, dipped in spirits of turpentine.
- scorch it. Then put it in glass jars and
How To Hay F. No WEEDs to Pºll it will keep for years, or it will keep well
Stir the ground often and they will he in cotton bags. B. D. C. Lºngley.
wer get big enough to pull. A loosa top 'a.
soil can be stirred up a half dozen times 2. I noticed in the Country Gentleman,
with a hoe in the time required to go an inquiry how to keep dried apples
overit once in the pulling process. The - through the Summer. º have scalded
growth of all plants will also be greatly mine in a hot oven, a number of
prompted by stirring thesoil frequently." seasons, and I have never had any
- Agº or ANIMALs. - worms in them since, either scald
º: º ". º: them in the fall, ** the sprin g before
sixteen. The average age of cats is fifteen years; the weather is wºrm enough for the in-
of a squirrel or hare, seven or eight. Elephants: See a to ºr, l- i. … . .
bºs been knºwn to have lived to the great age of ets to hatch. I think the eggs are
four hundred years. When Alexander had con- laid on them in the fall whº drying.—
quered Porus, king of India, he took a great ele- to at ºs. is *.…:
- phant, which º fought valiantly for the king, and There ºthers II] this Vicinity who
* | *med him Ajax, dedicated him to the sun, and sº have tried it, and they are not troubled
hiº gº with this inscription, “Alexander, the son ºn - … … - . . …:
- ºf Jupiter, hath dedicated º to the º This with Wºrms in their apples. Other dri-
- elephant º º vºith º º º: ed fruits can be preserved in the same
- hundred and fifty years after. Pigs have been] ºn. º - - --
known tº live to the age of thirty years; the º way. A FARMER's WIFE. ºn Country
º tº fifty. A horse has been known to livil Gentleman.
tº the age of seventy-two, but averages twenty- - -
five to thirty Cºmes sometimes live to the agº. T0 MAKE G00D BUTTER,
of one hundred stags are long-lived, sheep sº - -
lºom exceed the age of ten Cowsiivs about fife The day before churning, seald the cream in a
ºn years. - - *. lºon º ºver a clear fire, taking care that
- . - - *** hot boil over. As soon as it begins tº boil
- PROTECTING: DRIED FRUIT or is fully scalded, strain it, when the *. º:
Rºº. WORMS. º which have a tendency to sour and change the
- - utter, are separated and left behind. The vessel
I can inform your correspondent, . into * it was strained should then be im.
- hod of preserving dried mersed in a tub of water, and placed in a cell.
an effectual metho P - º h till next morning, when it will be ready for chº
fruit through the summer, which we is. By this method, butter can be made in less
- - - To than one-fourth the time required b
veral years. We required by the common
have practiced for so º - e method. The butter will also be hard, and pos-
place it in a steamer, or any tin vesse sess a peculiar sweetness, which will nºt change.
As by this process the butter comes sooner, and
- in the bottom, and
with plenty of holes in the bºt - the buttermilk is more readily worked out, a great
set it over a kettle of boiling water saying of labor is effected. Good butte. may, by
- - - thick following this plan, be made in the hºttest weather.
ºhen coveri: clºsely with sº tº cº, sº º * -


| STEwen Cucumºrºs.-Take two or
tammy; season with a little drop of vinegar, lemºn
- - - - - - - -
thout shaking it; or pass it through a cloth into a
coffee pot, or it may be made sometime previous, and
- - - warmed again. The grounds can be kept, and boiled
How to MARE TEA Property.—The prope for making the coffee of the next day, by which at
way to make a cup of good tea is a matter of some least a quarter of an ounce is saved. In country
importance. The plan which I have practiced foil places, where milk is good and cheap. I recommend
these twelve months is this. The teapot is at once that half boiled milk should be used with the coffee-
filled up with boiling water, then the tea is put into The idea of warming coffee is my own and the
the Pot, and is allowed to stand for five minutes be-, economy is full ten per cent.-Soyer.
* * is used; the leaves gradually absorb the rºse, a French chemist asserts that if
*"...º.º.º.º.º.º. tº gº."
when boiling water is poured over i. .." . upon it, it will yield nearly double the * *
get all the true flavor of the tea. In º . its exhilariting qualities. Another Write sº-
less tea is required in thi - - a muc & If you put a piece of lump * the * ºf a
Q. - 1. is way than under the old walnut, into the teapot, you will make tea infuse in
and common practice.—James Cuthill, Camberwell, one half of the time.”
London.
- COFFEE.
*Thick as mud º muttered the husband of a
neous,
- –
-
Apples and pears, cut into quarters and
stripped of the rind, baked with a little water
and sugar, and eaten with boiled rice, are
capital food for children.
ºr Those ſºng ºf ºr º, ºna being
shiftless wife who never made good coffee.
*How is it that at C.’s and B.'s we always get
such delicious coffee, Clear as amber, dashed
with real cream, it is a dish fit for the gods-
|
but this ſº and a wry mouth, ºade in expres-
sive silence, finished the remark.
His wife fretted and made some peewish re-
ply
Had we known the parties we could have
told them how clear coffee may always be had
with little trouble or ºpenºy tº
stirring into the coffee, after being roºsted and
nearly cool, the white of an egg; in proportion
- - of ºne egg tº * pound of coffee, keep in a
For cooking Asparagus Cup into bits half an warm, but not hot place, an hour after to be-
inch long, boilin water enough to cover it; salt, come brittle or tº your ºffee in a lºose
put in a bit of soda the size of a pea to a quart, flannel bag, lºng plenty ºf room for it tº
and season with butter and cream. New tin is swell-Ladies ºntººse.
the best to cook it in- - - -
zºº. To pickle cucumbers, put them
into salt and water for three days, then
scala weak vinegar and turn to them,
and let them remain three more days.
when you must scºld your new vinegar
with a few onions, ginger-root, and horse
radish, and set them in a cool place for
use.
-
where the bivalves cannot be obtained, may
procure a very respectable substitute as follows:
Pick into small bits a piece of codfish, the thick
part being preferable; to a tea-cup-ſº of the
fish put twº quarts of boiling water; season with
butter, pepper and salt to taste, and eat it hot
with crackers. It is almost equal tº ºsters, and
much cheaper food, and is a harmless and pal-
stable dish for invalids.
-
- -
three straight
cucumbe cut off one end, then take out the seeds,
lay them in vinegar and water, and pepper and salt;
have some good farce, and fill each cucumber with
it; dry your cucumbers well out of the vinegar first,
then dry them in a clean rubber; then fry them, if
for brown; if for white, not; take them out of the
butter, and put them to stew in some good stock,
with one onion, a fagot of herbs, a slice of lean ham,
until tender; thicken the liquor, and pass through a pickiº Piums.
Plums prepared in the following manner are de-
licious:-Seven pounds of fruit and three pounds
- - of sugar, placed in alternate layers in a stone jar.
cumbers several times to be a light browº - Then one ounce of spice, ºne ºnce of glºves, and -
SIMPLIrºn Mone of Mººse corree.—put one ºº º**** º º
ounce of ground coffee in a pan-which place over poured over the plums. Next day, drain ºf
the fire keep stirring until quite hot, but take care liquid, scald and pour it over the plums again
it does not burn; then pour over quickly a quart of
juice, sugar, salt, and white pepper : glaze the cº-
When cooled, cut a piece of white paper to fit the
--- - jar; saturate it with brandy; lay it over the plums
boiling water, close it immediately keep it not far - - p
from the fire but nºt tº sº.
and no mould or scum will rise to the surface.
Burlington, 1ſt 1852
ºn an ºil ºn in ºr


















-
- T-
Burrºr-will salt preserve butter? No: water of the temperature of ninety or
that question is easily answered. Salt is added
to butter for two reasons—one is to assist in its
preservation, the dairy-women vainly thinking
that plenty of salt will keep the buttersweet-
Another set add salt with dishonest motives,
with the idea that all the salt put in the butter
is sold at the full price the butter brings.
a great mistake Every pound of salt put in but:
er over what is needed to give it flavor, instead
of bringing a cash return to the butter maker,
proves a positive loss of twenty-five cents a
It is
ground, a teacupful of sugar.
well tºgether, it was put down, and a smail quan-
-
dred degrees. I thus stir the cream
every five minutes, until the proper degree is at-
tained. I do not like the method of adding hot
Water to cream. If cream is kept but a short
time, and in a proper manner, and the abºve
method practiced in churning, the butter cannot
be otherwise than good.
A “Subscriber” inquires the best manner of
Putting up frkin butter, to prevent its growing
strong. I will just state my experience during the
past year. To ten pounds of butter, which was
my usual quantity at a churning, I added eleven
ounces of salt, a teaspoonful of saltpetre, finely
After working
thoroughly,
tity of saltpetre added to the pickle which I kept
ſome hun-
pound, because it reduces the value of every over the butter. Butter thus cured, in summer,
º was cut up for use in March and April, and was
pound of butter sº ºversalted, frequently as pronounced excellent by good judges, and it was
much as three cents a pound. Butter is not º º the least º flavor. A
- - - - º ls manner of preservin -
preserved by salt. That is positive º will ed in the º . º
keep just as long and just as sweet as olive oil, being a subscriber, I failed to secure it will
some one give it, who has practised it success.
fully. C. S. H.
ºncoln Co., Me, 1852. - -
CHEAP Orº For Kºtomºn Lamps. We find
the following in an old almanac, and think that:
if it will operate as stated, it would be of some
consequence in our domestic economy. To keep
- - - - - - a good light at the present high price of oil, is
ºr with or withºut washing, as that is a mºred quite an item of expence, and any suggestion
* ºntº absolutely free of buttermilk or that will put us in the way of reducing that ex-
*** ºutd. and then just enough, and pense, and of obtaining a gºod light at the same
no more, salt added tº ºne * ºf the ºn time, is worthy ºf consideration. On that could
sumer. The salt must be pure, and one ounce be purchased five years ago ſo $1.25 per gal
to ten pounds of butter will be sufficient. Then lon, now sells at $2, and the dirty whale oil
pack the butter solidly in any cask of sweet that was then considered unfit to the most
wººd ºf ºne Peº sº as tº exclude the air ºn common use, is selling now at eighly ºr amely
just sº long as the air is excluded the butte cents, and even one dollar again. -
If it could be kept perfect
without salt, if no other substance is incorpo-
- rated with it. It is the caseine of milk that
spoils the butter, and unless free from that, no
art can keep it sweet. Butter should be churn
- sº a 55° and immediately afterward reduced
to 40°, and the less it is touched by human
hands the better. It must be worked cool, eith-
will remain sweet. |New England Farmer.
ly excluded, the period that it would keep sweet ºlet all scraps of at (including even what-
is forever Salt will not preserve butter. ever bits are left on the dinner plates) and all
- - [N. Y. Tribune drippings, be set in a cold place. When the
BUTTER-MARING.
It is surprising to notice how many butter-
makers there are who neglect to provide them-
selves with one of the most useful articles in this
business, I mean athermometer. Every one knows
how important it is, that cream, after having been
kept as cool as possible, (in summer) should be:
brought to a proper temperature for ehurning, be-
fore that operation is commenced, in order to secure
good butter, and it is almost impossible for the
most experienced in this matter, to guess right.
erock is full, transfer the at tº an iron pot, fill-
ing it half-way up with fat, and pour in suff-
cient cold water to reach the top. Set it ever
the fire, and boil and skim it, till the impurities
are removed. Next pour the melted at
large broad pan of cold water, and set it away
to cool. It will harden into a cake. Then
take out the cake, and put it away in a cool
The cost of the thermometer is trifling, I am con-
fident this is not the reason all do not possess it,
but ignorance of its value. Once in possession of
a thermometer, no person would consent to part
produce hard butter, with a very short churning
process, though in winter, when milk churns
harder, sixty-five degrees is admissible. If the -
- sixty s ling the fat. We highly recommend this piece
cream, when ready for churning, is found to be too
cold, my plan is to place the vessel containing it,
within one ºr dimensions, filled with warm
place. When wanted for use, cut of a suffi-
cient quantity, melt by the fire till it becomes
| liquor, and then fill the lamp with it, as with
with it, while they have any use at all for a churn. -
Sixty-three degrees is my rule, and never fails to
and I will give a clear, bright light, quite
equal to that of lard, and better than whale oil,
and it costs nothing but the trouble of prepar-
of economy.” -
_-
-




-
-
-
- - - - - -
- Hints to Housekeepers,
The attractiveness of a room does not depend
on the richness and expense of its furniture
but on the taste which selects and arranges it
-
entirely inappropriate to the other. Elegant
furniture, rich curtains, showy mirrors and vel-
vet carpets belong to those who have nothing
pleasant to look upon without the walls of
their dwellings, but in the country far more
simplicity is desirable, and in better taste. I
do not like a profusion of gilding anywhere. It
always has a tawdry and vulgar look, but in a
country house it is shocking.
There should be a correspondence in the fur-
niture of a room. People who have never
thought of this, would be surprised at the
beautiful effect of harmony in color that can
be secured by proper attention. They are
pleased, but they do not know why they are
pleased. I well recollect the impression made
wood work was painted cream color. The
paper was of a small figure, buff and white.
There was a sofa in the room. The chairs had
mahogany colored frames and caneseats. There.
were various smaller seats made of soap boxes
and shoe boxes, covered with brown and buff
striped furniture calico. The effect was ex-
ceedingly pleasing. “What a pretty room
this is,” was the exclamation of almost every
visitor. There were but two colors in the
| room, although there were various shades of
them, brown and buff. These afforded an agree-
able contrast, and harmonized
gether.
Another room has often pleased me, where
the furniture is all bird's eye maple. Instead
of a stuffed sofa, there is a cane-seated one,
similar to the chairs. A hair cloth sofa may
be comfortable, but where it affords a violent
contrast to chairs and tables, it is not so pretty ||
as something more simple. Damask and plush
I do not consider at all desirable in most coun-
try houses. Where there are curtains, they
should be of a color which either corresponds
with orgontrastswell with the earnet and paper.
Furnitnre should not be stationed in a row
against the wall as if drawn up in military or-
der, but should be placed where it would
most naturally and sociably be used. No par-
ticular directions can be
CELLARS,
- -
A city parlor is no model for one in the count, -
try. That which is suitable for one may be cleanliness be observed throughout. The
upon my mind years ago by a simple paloº.
furnished in the most º style. The
admirably to
- - given about thºse
things, for each individual's taste must preside
Cleanse out cellars every spring and scatter
lime uver the bottom. Whitewash the walls
and ceilings, and be careful that the utmost
gases generated in cellars where roots and
other vegetable matters are suffered to decay,
and which are not properly ventilated, is often
the cause of disease, and should not be tolera
|ted. A little copperas water, or a few drops
of sulphuric acid, diluted with about two thou-
sand parts of water, sprinkled weekly over
the earthern floor or flags, (wooden floors are:
unsuitable for cellars or other apartments be-
meath the surface of the soil) will tend to pre-
went the prevalence of nauseating effluvia, and
render the atmosphere perfectly pure and
Sweet. -
DISINFECTING AGENTS.
The best and most simple disinfecting agent
known is the chloride of zinc. It is made by
dissolving zinc in muriatic acid, and is applied
in a diluted state to foul and offensive drains,
cesspools, &c. The sulphate of zinc, however,
is nearly as good, cheaper, and is more easily
managed. It can be purchased at any drug-
gists in the form of a salt. A pound of it dis-
solved in two nails of warm water and thrown
into an ºffensive gesspool, will soon deodorize
it. During the hot weather, this disinfecting
agent should be applied pretty freely in thou-
sands of places in New York and other cities
Copperas (sulphate of iron) may be applied in
the same manner and for the same purpose.
It is not such a good disinfectant as the chlo-
ride of zinc, but it is much cheaper-Scientiſe
American.
-
-
-
tº:
º º
-
in her own house; but hints, we often ind to
to us-American Agriculturalist.
-






% º -
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-









sistance of a light whisk.
- - - - - - - -
-
The Fine Art of Patening.
- -
To patch—how vulgar is the term ' Yet it is
an operation requiring far more skill than does
the making of a new garment, and when well
executed may save the purchase of many a cost-
º one; the most expensive robe, may by acci-
dent be town or spotted, the first day of its wear:
the piece º lieu of the damaged one is
a patch. If a figured material, the pattern has
to be exactly matched; in all cases the insertion
has to be made without a pucker, and the kind
ºf seam to do, such as though strong, will be
least apparent, the corners must be turned with
heatness. Is not this an art which requires
teaching So of darning, much instruction is
he ºssary as to the number of threads to be left
by the needle, according to the kind of fabric;
then there is the kind of thread or yarn most
suitable, which requires experience to determine;
when the article is coarse, the attention is direct-
ed to expedition, but a costly article of embroi-
dery on muslim can only be darned with ravel-
ings of a similar muslin; such particulars do not
come to the girl by inspiration, they must be
taught, or be left to be acquired by dearly-bought
experience. -
The third mode of repairing is well under-
stood and practised by our Continental neigh-
bors, though rarely in this country. The stock-
ing stich is neither more difficult or fedious than
the darn, yet how many pairs of stockings are
lost for want of knowing it, when a hole happens
to be above shoe. Practice in lace stichés is
more desirable, particularly for repairing lace of
the most º, The deficiency of
a single loºp, when lace is sent to wash, it often
becomes a large hole under the operation, and
thus the beauty of the lace is destroyed. In-
deed, lace when duly mended, upon the appear-
ance ºf even the smallest crack, may *
trouble, be made to last twice or thrice its usual
º º So the shawl stitch is never
aught in this cou , though by employing it
with ravelings º º - º no
ºstly cashmºre can be repaired without a possi.
bility ºf discovering the inserted part. -
Proficiency in such useful works might well
merit as much approbation as is now bestowed
Hipon crºcket or other fancy works,
be considered as equally desirable qualifications
in a tradesman’s governess, as music. In pop-
ulous places it might well answer to establish
sºhools where the art of mending apparel should
be t e chief ºbject of instruction; a month or
two spent in it would be sufficient for the dam
sel, already a plain good needle-worker, it mºns
ºther be ºbserved, that without a practic
ºnowled º work, no young lady ca
judge whether her seamstress has, or has no
done areasonable quantity of work in a give
* , and if this he true is to plan seam, it
ºnore essential in regard to mending of a
kinºs
To RAISE THE PILE OF º Journal.
Down.—Cover a hot smoothing-iron with a wet
ºth, and hold the velvet firmly over it; the Vapor
**ing will raise the pile of the velvet with the as-
-
and might g
- | torned to it.
To wºrren LIN EN Turned YELLow-Cut up a
pound of fine white soap into a gallon of milk, and
hang it over a fire in a wash kettle. When the soap
has entirely melted, put in the linen and boil it half
an hour. Then take it out; have ready a lather of
soap and warm water 3 wash the linen in it, and
then rinse it through two cold waters, with a very
little blue at the last. -
Gaerºs Is Cºckers. Take a teaspoonful of melt-
ed lard, and put in one clove. Break it in two parts,
and give it to the chicken—Rural New York”
Buckskins AND GLovEs.--A good recipe for
cleaning leathers and buckskin gloves. Take half a
pound of prepared chalk, half a pound of prepared
alum, three cakes of pipeclay, half an ounce of oxa-
lic acid, half an ounce of isinglass, one ounce of
pumicestone powdered, one tablespoonful of starch,
six tablespoonfuls of sweet oil, two ounces of white
soap. To be mixed in boiling water; the oxalic acid
and prepared alum to be added last.
CHAMP, Those who may be subject in the
night time to that excruciating pain called
cramp, will be doubtless glad to learn that by
tying any kind of bandage very tight round the
leg, immediately above the knee. this unplea-
sant sensation will be instantaneously removed.
To cure scalarciſes ºn Horses.—Take three
table-spoonfuls of commentar, two table spoonfuls
of lard; put them in a vessel, and warm them
gradually, until soft enough to mixthoroughly; then
add a tea-spoonful of gunpowder-mix it well with
the tar and lard. Put this mixture on at night, after
washing and drying the horse’s feet well. If the
weather is wet, keep the horse in the stable all night,
or under shelter, to prevent the mixture from wash-
ing off. I have never seen a case that required more
than one ºcation to cure it perfectly.
Tºrr. GAnger—A Cure.-One of our best cows
has just recovered from a severe attack of the gar-
et. For two days we tried cold water washing, but
it proved of no benefit. We also fed her gºrget root,
without any benefit from that. We then tried wash-
ing
could bear my hand in it; two applications per-
fected an entire cure, and ºn a few days she re-
turned to her full flow of milk-M. F., in Country
Gentleman. -
To KEEE FLIES off GILDING-The meat market
at Ghent is now completely free of the intoler-
able nuisance of flies. The simple remedy is in
the inner walls having been painted with laurel
51 oil. (oleum lauri nobilis”) the smell of which the
flies cannot support. Even gilt frames can thus
be preserved unsoiled. The smell of the laurel
oil is not unpleasant—and one easily gets accus-
the udder with very strong soap suds, warm as I







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"º * * *H pint of Juice half
| pound of loafsugar; but it in a stone
Locº-It is well known that this is one ºil
of the most dreaded and painful complaints that ºff
flesh is heir to, and frequently baffles the power º
of medical science to cure. It may be produced º
in various ways, but most frequently by running
nails into the feet. We have known it to be n
caused by simply running a pin into the toe; .
agains by cutting the wrist with glass, and by B.
improperly pulling out a hang-nail, and various
*NGLISH IDEA OF BUTTER ºne ºf
- ºrs
- - - the Farm, thus *
Stephens, in his book of … tº -
º, . ºpiilosophy and its application to -
and butter-making: - is nºs ºra
*. assumes a texture according as it º -
treated, when burst in the churning: º
- ..". soft but frothy and, on being out with a
º sticks to it, and seems º º .
--- -
- - ch smaller bulk.
| preseº "ºº" [. warm weather, the ſer
To Make Coºs BREAD–Threepints
meal, 1 pint of flour or shorts, 14 pints
buttermilk, 14 do, sweet, two-thirds of a
||tea-cup of molasses, 1 table-spoonful of
lsaleratus. Bake as soon as mixed-
|Water will do in place of the sweet milk.
Egg PUDDING-Ten eggs—save six
whites for the sauce; 1 oz. butter, or a |
|cnp of cream; 3 table-spoons of flour;
a little salt; 1 lb. of white sugar. Beat
with the whites of the eggs, and pour ||
over the pudding when nearly cool.
ºwn-ºn-ºxºanwºººººººººººººººses.
1.
| Los sº
-
- * * Pºnout, suomnroad
|
- - - --- - -
tº 2 º’c g g = 3 g g tº gº tº gº ºf
LS 3 #3 sº # = < * = 3.5 ± =
sº Es: ### * is 3 # =>
s = 3 g : E * : *śā ā; g :
- 5 o E: = ~'s F = 2 =3 − =
*Hoo put Lonny
S. --
*Iqqº jug ..". " º J0 ºopſ at
- 1 poiſoa. . -
Slauco P949Auoo *ist Aſſºns.
- º S.
". * Moſſ aſſuoson, 3mu
* Pºſoon sum **sameº
tº SEAA
ºn alſº
ſod pºong ||
*s ºf º -
* 0 are ſº -
**q poundmoºn,
- ºrna war ºr . autºmºs 12
rºl the Worms. As the season has arrived
* en the caterpillars and other vermin are
-inging from every tree, our readers will
g ºnk us for the following receipe: -
Mixtar and sulphur, set it on fire, and let
smoke ascend among the leaves. This
* e of “fire and brimstone” will bring them
* Wn. Do it in the cool of the morning, |
s ºn they are less active than after being
dºmed by the sun.
lso sprinkle the trees with lime dust ||
n they are damp. The white miller that
the eggs is the offspring of this cater.
tº ong
" ":" tº uom put wo. UIOOS
- Fºllºsaanoods.
ºn ºr thºſe and the y Titar. To destroy the millers, hang torches | .
º º ºre mºſt in the trees, and they will fly into the flame.
ºright, pºlistenº. -- * -
º º of cleanliº to theº ti- - -
its hig I have stated in refereº ºf -
º particularly tº tº º Corn can be planted for table use, up to
----- -- - - - - - -
Nºof º, and frºm tº º º he 10 or 15th of July. Those who luxuri- - -
| º º * ºº *gh at te in this—one of the finest products of
| lºng ºut bºº. **ted in he garden—should plant at intervals of two
* exposed to the effluvia occa a weeks, just sufficient for their daily supply,
isioned by the clearing out of a sess pool, so that p,
sulphurretted hydrogen and ammonia in great ºn Farmers, strive for an increase, 2.
ºuantities could be chemically detected, The T : T. : ; ; ; ; ; -
|*ench was completely removed in haſ a minº i ! : ; ; ; ; ; ; ; ºs # 5 - 3 is º
- - - - -- --- -
- º ounces of roasted º 3:33:2:33:33 * * * * * * * ,
- - - - - - - - - - - - º ºg º 3 ºf 5 .
- - - - º
|Ezeesegees ºf ºil
- -






















































- -
Domestic Receipts. -
Loconur tº º
- - - - - - It is well that this is one
Grated and mixed as above, with the whº Lookinaw d I. d º | is that
eggs only, is poor, but fashionable. of the most dreaded and painful complain º
º Hasu is heir to, and frequently baſiles the power
Boiled soft and mixed as above, omitting cream, of medical science to cure. It may be produced "T- -
makes a good pudding, boiled or baked. Use in various ways, but most frequently by running To Make Cons BREAD–Th int -
raisins in either kind of rice pudding if you choose. nails into the feet. We have known it to be ... . ****** ree Ph s
PLUM Punding. - - caused by simply running a pin into the toe: meal, 1 Pinº of flour or shorts, 14 pints
Beat ten eggs very light; stir in it teacup of agains by cutting the wrist with glass, and by buttermilk, 14 do, sweet, two-thirds of a
powdered sugar, mix in one pound of finely improperly pulling out a hang-nail, and various tea-cup of molasses, 1 table-spoonful of
shred beef suet or butter. Soften a pint of finely
grated breadcrumbs in a pint of fresh milk; stir
them in the latter; also a half pint ºf flour, two
large tablespoons of powdered cinnamon, mace -
| and nutmeg, mixed. Lastly mixin one pound of º Lockjaw.—I have noticed, lately, several
best raisins, stoned and clipped up, one of Zantell deaths by lockjaw, and for information of all
currants dredged with flour. Put into a mould will give a certain remedy. When any one
that will allow swelling, and boil or bake. Serve runs a nail or any sharp iron in any part of his
with fine sauce. - body, take a common smoke pipe, fill it with
- . . sº . . . . . tobacco, light it well, then take a cloth or silk
º Beat one dozen eggs very light; mixin it one handkerchief, p. it. the bowl of the pi
bunce powdered sugar, half pound of fresh bat- and ºrchlºl, place * * * * * Pºpe
ter, and a pint of cream. Stir fin twelve heaping and blow the smoke the stem into the
other ways. The following contributed to the
Baltimore Sun, for the benefit of its readers
may be worth remembering:
saleratus. Bake as soon as mixed-
Water will do in place of the sweet milk.
Egg PUDDING-Ten eggs—save six
whites for the sauce; 1 oz. butter, or a
onp of cream; 8 table-spoons of flour;
a little salt; 1 lb. of white sugar. Beat
with the whites of the eggs, and pour
over the pudding when nearly cool.
.
***********************Nº.
tablespoons of flour. This should rise to an al- wound; two or three pipeºuts will be sufficient
most airy lightness, substituting milk for cream to set the wound discharging. I have tried it
and beef suet for butter makes a famous family myself, and five others, and ſound it gave imme- -
pudding. A heaping spoonful of suet will be diately relief. If the wound has been some days ºnglish IDEA OF BUTTERee
- --
enough. standing it will open again iſ the tobacco is
good Try it, any one who may chance to get
such a wound.
Mr. Stephens, in his book of the Farm, thus
dwells upon the philosophy and its application to
butter and butter-making :
tº Butter assumes a texture according as it has
plan puppings.
A good batter of wheaten flour, with or with-
out fruit mixed in it, boiled, is very good- The
pudding-bag should be always loose, also wet, Dººsa Errºrs or Rostºn cºrres been treated. When burst in the churning, it is
ind the i id f d t tº wate - - not ºnly soft but frothy and, on being cut with a
and the inside floured to prevent water getting The London Medical Gazette gives an account ºiſ, sticks to it, and seems as if it could be com-
into the batter.
presſed into much smaller bulk. When churned !
ºrd cook CELERY-
of the numerous experiments to ascertain the - - -
too rapidly, particularly in warm weather, the
deodorizºng effects of roasted coſſee. It finds
* Raspberry Vinegº– Poºle ºf Celery stewed in plain water till tender, exactly this material the most powerful means known, º: º º º:
Vinegºr on two pounds of f. raspberries like seakale, is an admirable auxiliary to a mut- only d animal and ble ºf though worked up with ever so much care, and in:
and let it stand twenty-ºº- hours. Then ton chop, &c., and for those who cannot masti- no º º or rendering animal and vegeta * * the cºolest manner; and when a lump is drawn
strain them tºrquº hair-sieve without- cate it in a raw state. fluvia innocuous, but of actually destroying asunder in two pieces, they each present a jagged
- - - on two - - - . - surface, and also sticks to the knife that cuts it.
breaking the tº put the liquor ol - ºrrºrs. them. A room in which meat in an advanced Butter ºn either of these states of softness will not
degree of decomposition had been kept for
- - - - - keep long, whether salted-or fresh. When over-
ºnner, º to each pintº ince half Make a stiff batter of milk, eggs and wheat some time, was instantly deprived of all smell churned, hºt is, when the churning has been cº-
a bound of loaf sugar; put it in a stons - flour; drop a spoonful at a time, so as to form - - tinued, after the butter has been formed, the butter
| vessel and let it stand in boiling water until circular cakes, into a pan of hot lard, and fry un- on an open cºffee roaster being carried thrºugh becomes soft, not unlike the state when it is too
the sugar is dissolved; when gold, take off tilentirely brown. They should be light, crisp, It containing a pound of coffee, newly roasted º º º º
- - - … - - - - In reg - es
the cum and bottle it.-Mrs. Hºle *Recºpº. and about an inch thich when done. Used with º another room, exposed to the effluvia occa- firm with very little working, and is tenacious;
| Another—Put the berries in an earthen |syrup, or butter and sugar melted together. | sioned by the clearing out of a cess-pool, so that but its most desirable state is that of wax, when it
vessel, pour on good strong vinegar, (oider - - - - sulphuretted hydrogen and ammonia in great is easily moulded into any shape, and may be
Vºel P. il it ri º ºn the P". - Gººg. - º drawn out to a considerable length before breaking.
vinegar is best) until it rises through ºn quantities could be chemically detected, the It is only in this state that butter possesses that
berries; let them stand 24 hours in a pool
place; mash them line, strain through a
innen or flanneljelly bag. To one pint of
juice add 1 lb. of white sugar; boil and skim
ench was completely removed in half a min- rich, nutty flavor and smell which is part so high
- a degree of pleasure in eating it, and which en-
by three ounces of roasted coffee. hance its value manifold. It is not necessary to
- - taste butter on judging of it; the smooth unctious
feel, on rubbing a little between the finger and
- -
10 minutes; when cºld, bottle and - seal. º thumb, expresses at once its richness of quality:
one or two spoonfuls in a tumbler of cold the nutty smell indicates a similar tºeſ and the
Water. On a hot day, or for the sick, will be º º *
- its high state of cleanliness
found palatable. -- º I have stated in reference to the making
of butter, applies particularly tº the ºbtained
Bottling Gooseberries.—At the last º from cream alone, and frºm º º the º
- - - - … . . . … - - - - - mely, after it has becºme s
of the Cincinnati Horticultural Society, Mr. * *. ºut ºn team sº
Laboyteaux made an interesting statement of - . . . . . . . tº
ºne method he had seen adopted for keeping VINEGAR ANIMA nº-Huc, in his travels in China,
gooseberries for winter º º * gives a curious account of the “Vinegar Ani-
valuable at this season of the year- Mr. mal,” a polypus found in the Yellow Sea, which
Loboyteaux said the berries are picked from is placed in a large vessel filled with fresh water
º, though churning renders its butter-milk as
the bush at midday, when perfectly dry, and
immediately bottled in glass bottles, corked to which a few sº of spirits * added: ands ſº..." .." cream. To have butter in
and sealed with wax; the bottles are then - after twenty or thirty days, this liquid is trans- º day; as º º
placed (top down) in dry sand, so as to ex- Iºll the Worms—Astheseason has arrived formed into excellent vinegar as clear as spring small, a small churn must be used, to have butter
clude the light and keep cool. The fruit is when the caterpillars and other vermin º water, very strong, and of a very agreeable taste. º day. º º becomes
- - - - - - - -S ºur nºse. - - -
not cooked nor sugared, nor is it expedient swinging from º tree, our readers ºwl | Additions of pure water, without any more tisements of º h º . º,º
to -º-º-º: the Stºll ºn bloom, º in removing thank us for the ſo OWing receipº - - irit are all that is necessa. to insure a per- in t em; from Cream, in ten or twelve minutes. I
- - - I Spirit, ry p
them the berry is liable to be wounded and Mixtar and sulphur, set it on fire, and et l Like oth lººpi, it have made several experiments with such a table-
the moisture exude. In this way this fruit the smoke ascend among the leaves. This petual supply. e Other po º propagates churn, in churning cream at different temperatures,
had been successfully kept throughout the dose of “fire and brimstone” will bring them from a detached limb. The formic acid of ants, and º different velocities, but never obtained
winter for table use. The same method had down. Do it in the cool of the morning, the exudations of the slimy grub which feeds on Fº ºº º º º -
likewise been tried with the eurº. and when they are less active than after being our pear leaves, contain vinegar. was soft and ºthy in herº ºn.
with the most gratifying success-the berries warmed by the sun. - - butter of the finest quality cannot be obtained
being ſºund sºund in February, and their Also sprinkle the trees with lime dust frºm sweet gream, but I know from experience,
flavor unimpaired. when they are damp. The white miller that º º *...
- - | - - º - Sweet cream. ere
--- lays the eggs is the offspring of this cater - not such butter super-excellent, would noblemen
Salt on Asparagus.-Sow salt on your as pillar. To destroy the millers, hang torches have it on their tables every morning I consider
ºus beds; sow one bushel to the square in the trees, and they will fly into the flame. butter out of the churn, and before it is washed,
- - - - - - - Hord it - - most delicious. It is true, that sweet cream re-
rod if you have it; if you cannot afford lº - - quires longer churning than sour, still, butter is
use a smaller amount as a top dressing: It Corn can be planted for table use up tº ºbºined from it in from hiº, º minute.
reinvigorates the plant. Allow. the rain to the 10 or 15th of July. Those who luxuriº For my own use, I would never desire better
wash it in gradually. Brine is good, but ate in this—one of the finest products of butter, the year round, than that churned every
- - - th in absorbs it faster - morning, in a small churn, from sweet cream.
use it sparingly, as the sº º jº, the garden—should plant at intervals of two Such butter, on cool new-baked oat-cake, over-
than in the form of sulti-ſºº's ſoºt- weeks, just sufficient for their daily supply. laid with flower virgin honey, accompanied with
- º,
a cup of hot, strong coffee, mollified with crys-
eel cucumbers and put them in cold wa- - - talized sugar and cream, such as the butter has
P P Farmers, strive for an increase. been made rºom is iſ wºn partaking of
before slicing. - but seldom to be obtained. º
-

































As Exopºnt PLAN For Gºowºg Cucustº
sºns—Take a large barrel, or hogshead; º
it in two in the middle, and bury * half in
the ground even with the top. Then take a
small keg and bore a small hole in the bottom;
place the keg in the centre ºf the barrel, the
top even with the ground and fill in the barrel
around the keg with rich earth, suitable for the
growth of cucumbers. Plant your seed mid-
way between the edges and the keg. and make
a kind of arbor a footor two high for the vines
to run on. When the ground becomes dry.
pour water in the keg. in the evening—it will
pass out at the bottom of the keg into the bar.
rel and rise up to the roots of the vines, and
keep them moist and green. Cucumbers cul-
tivated this way will grow to a great sº *
they are made independent of both drouth
and wet weather. In wet weather the barrel
... tº covered, and in dry the ground can be
kept moist by pouring water in the keg.
-
How to Enºgge VEGFTABLEs-A vast in-
crease of food may be obtained by mºnºgº
judiciously and systematically-carrying, out
for a time the principles of increase. Take,
for instance, a pea. Plant it in a Wºry rich
ground; allow it to bear the first year say half
a dozen pods only; save the largest the follow-
ing year, and º * º º
sow the largest the follº Yº", *.
º, . pod: º select the ºrgest and
the next year the sort will by this time have
trebled its size and weight. Ever afterwards
sow the largest seed, and by these means you
will get peas or anything else, of a bulk of
which we at present have no concept*
-
º ºn about strawberries—a " ".
everybody, who owns.” occupies a patch. 9
land, ought to cultivate. The strawberry º
hardy plant and very easily cultivated. d º
are persuaded, that,” great ºs ...
l’’. ive it a fair chance;
manning too much. Give it ". st-
keep º i.e. eas; and keep it well moist
ened and with a moderate amount of º
ºn will be sure to get abundant fruit, withou
a superfluity of vines.
º Bark is now understood to be ºp.
itally adapted to the strawberry; spread .
- - - South letely over the soil; it will keep the
be beneficial in the South- - completely il moist. This is the true
This is contrary to the general experience fruitclean and the soi . -
Many who have tried it say that it causes the mulching for the strawbºy.
- ded like that ---
f the tree to become town -- - - - - ---
º " le tree, the centre filled in with live PRUNING ORNAMENT* º º . º
º anches instead of naked and º º º º,º and the pruning
a. its -
dead limbs, asis generally the case. Of course º should never touchite. What can add º
the number of peaches or of peach blossoms, lº grandeur º ºree º. º.º.º
- - the roadS1016,
- minished by as many as are cut ºlor a field, or by ----- irections?
º º of º good fruit is almost in- º º ºº . * *...".-
- - - - "…-- - ºvname -
variably increased A. friend in New England º º tº man who has a passion for
says he not only shortened-in his trees, º trimming and spoiling tº study these mod-
º out one-half of the fruit- that which els. The limbs are "..." too º
- too 10W, no -
... a good crop, by the way—was un long, and hangº. -- hat
ºº .. º The next year intend- he may think º º ºº
º . the tree, it was untouched, re- tree; touch not a single ººººº.
ing to - -
". all its branches and all its fruit. The
tree was filled with fruit loaded down tº the
ground, but notonº peach remained on tillripe.
The tendency of the peach to push out new
---
shºwing-IN PEACH TREES.
Ens. Russº-In No. 6 of this volume. Yº
give an article from Mr. Hºº º this
subject, in which he says, “this shortemiº
has a tendency to keep the branches upright,
and cause an excess of leaves to gº while
the trees are young." and also that it. hiº
their bearing in this latitude, though it might
-
_
-
-
branches at the extremity of the limbs only, º
at the expense of all belo" needs some *
or the tree will soon be bare and leafless in the
centre, while the outside is ºverloaded with
leaves and fruit. This check is found in shºre
ening-in as explained and recommended In a
recent article in your pºp” Bº like all oth-
er operations about fruit trees, it must º per-
formed thoughtfully and carefully—with *
ºstanding of the principlº "Pºº which
rees grºw—or it may be * injury º of a
enefit - R. N. Y.
-
THE CULTIVATOR.
*
But it often happens that the soil can no longer be ameliora-
ted by any of the foregoing means, or not at least with suf-
ficient rapidity for the purposes of the cultivator; and in this
case there must be a direct and actual application made toit
ºf such substances as are fitted to restore its fertility. Hence
the indispensable necessity of manures, which consist princi-
Fº of animal and vegetable remains that are buried and
ally decomposed in the soil, from which they are after-
wards absorbed by the roots of the plant, in a state of solu-
tion-Enc. ºf -ºg.
Plants are nourished in some degree analogous to the ani-
mal economy. The food of plants, whether ledged in the
sºil. or waſted through the atmosphere, is taken up by intro-
susception, in the form of gases or other fluids: It is there
known as their sup; this sap ascends to the leaves, where it
is elaborated as the blood of animals is in the lungs; it then
enters into the Fº circulation of the plant, and pro-
motes its growth [of the roots as well as of the branches,
seeds and fruits.]—Ibid. -
Pºsehold Affairs.
-
Consistanch, we are advised by an excellent house keeper,
is no wise inferior to wheat starch, while it can be made with
half the labor and expense. As this is the season for mak-
ing it, we have obtained from our informant, for the Cultiva-
tor, -
Directions for making it. Take 30 good ears of green
corn, fit for eating, grate the corn, with a large grater, a
lanthorn will do, into a pail of water; turn the º through
a fine metal cullender, or a coarse cloth strainer, to separate
the hulls, &c.; then change the water two or three times,
purchase others; and in this way he contrived to gºality his
thirst for knowledge, without infringing on the hºurs of ordi-
nary labor as an apprentice. This taste for reading continued
to exert its influence upon him during life, and led him, at ºn
early day, to project the establishment at Philadelphia, ºf the
library which now bears his name, and which contains one
of the most extensive and valuable collection of books tº be
found in our country. But as we would teach others by his
example, we will give some quotations in his own words.
* I now had access to better books. An acquaintance
with apprentices of booksellers, enabled me sometimes to
borrow a small one, which I was careful to return soon and
clean. Often I sat up in my chamber the greatest part of
the night, when the book was borrowed in the evening to be
returned in the morning, lest it should be found missing-
After sometime a merchant, an ingenious sensible man, Mr.
Mathew Adams, who had a pretty collection of books, fre-
quented our printing-office, took notice of me, and invited
me to see his library, and very kindly proposed to lend me
such books as I wished to read. I now took a strong incli-
nation for poetry, and wrote some little pieces; my brother
|[to whom he was an apprentice] supposing it might turn to
--
some account, encouraged me. ---
two occasional ballads. One was called the Light-house
Tragedy, and contained an account of the shipwreck of Capt.
Worthilake, with his two daughters: the other was a sailor's
song, on the taking of the famous Teach (or Black-Beard)
the pirate. They were wretched stuff instreetballad style;
and when they were printed, my brother sent me about town
to sell them. The first sold prodigiously, the event being
recent, and having made a great noise. This success flatter-
ed my vanity, but my father discouraged me, by criticising
my performances, and telling me, verse makers were generally
beggars. Thus I escaped being a poet, and probab
to render the starch, which settles at the bottom, white and
water-is-renº -
º º
bad one: but as prose w ºn-
eleanº and after the fast vermºsºm may
be cut in pieces, laid out a few days to dry, when it is fit for
use, and may be kept any length of time. This quantity will
suffice a year for a small family.
*o Bonº Meat.-Let the º rules govern. After
the water begins to boil, it should be kept boiling till the
meat is cooked. Put the meat into cold water, sufficient on-
ly to cover, and to keep it covered during the cooking pro-
cess. More water than this renders the meat less savory, and
weakens the broth. The water should be heated gradually
according to the thickness of the article boiled: the larger
the piece of meat, the more moderate should be the fire. If
the water boils before the meat is heated through, the latter
will be hardened, and shrink up as if it were scorched. The
slower it boils, the tenderer, plumper and whiter it will be.
Fresh killed meat requires longer boiling, than that which
butchers call ripe, and is withal more tough and hard.
-
-
young Men's pepartment.
BENJAMIN FRANKLIN.
We promised, in our last, to say something more of the
ºles º Franklin adopted for his guidance in life, and of
sº manner in which he enforced them. But it is proper first
peak of his early habits of reading and reflection, which
the ground work of his greatness and fame. His at-
ment to books commenced almost in infancy. Among
which he first read, he enumerates De Foe's Essay on
ºts, Dr. Mather's Essay to do Good, Plutarch's Lives.
ºglume of Addison's Spectator. He subsequently di-
ºn- --- - - º - means º -- -
vancement, I shall tell you how in such a situation º
what little ability I may be supposed to have in that way.
“There was another bookish had in the town, John Collins
by name, with whom I was intimately acquainted. We same-
times disputed, and very fond we were ºf argument, and very
desirous of confuſing one another, which º turn,
by the way, is apt to become a very had habit, making peºple
often very disagreeable in company, by the contradiction that
is necessary to bring it into practice; and thence, besides
souring and spoiling the conversation, it is productive of dis-
gusts and perhaps of enmities with those who may have co-
casion for friendship. I caught this by reading my father's
books of disputes on religion. Persons of good sense, I have
since observed, seldom fall into it, except lawyers, university
men, and generally men of all sorts who have been bred in
Edinburgh. A question was once somehow or other started,
between Collins and me, on the propriety of educating the
female sex in learning, and their abilities . study. He wº
of opinion that it was improper, and that they were naturº
unequal to it. I took the contrary side perhaps for diº
sake. He was naturally more elºquent having a pººr
plenty of words, and sometimes, as I thou º º's ºn-
muished more by his fluency than tº his rºº º
parted without settling the point, and were nº tº ºne
another again ºr sometime. I sat down to º ºuments
in writing, which I copied ſºir and º n- lºº-
ed, and I replied. Three or four lettersonside had tº
when my father happened to find my paneſe and rend tº
Without entering into the subject in º He tº
to talk tº me about my manner ºf ºr ºº
ºf his attention to philosophical works. As hooks were
and his means restricted his practice was to buyº
- and ºtham, and with the ºr
| spicuºy, ºf ºn tº convinced ºne by
-
º had the *†iº º he tº
shºrt in elegance ºf ºf









































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