California Agricultukist and Live Stock Journal. 



low both ends of the bread pan to be taken 

 hold of; bind or hem these, put a strong loop 

 on one corner of each, and keep one hung 

 near the stove. One who has never used them 

 will be surprised to find now much longer 

 towels and dish-cloths will keep clean. 



I wonder why so many house-keepers will 

 take "anything that comes along" for 



A DLSH-CLOTH. 



It may be cleanly, but it does not look so, to 

 see a cloth, the original color of which is un- 

 known, used to clean (?) dishes. It will take 

 but a few minutes to cut a flour sack into con- 

 venient sizes and hem them. If you will 

 "gather up the fragments" of time, you can 

 soon have plenty of stove-cloths and nice, 

 white dish-cloths. 



Following is a recipe that I think is an im- 

 provement on the 



OLD-TIME FEIITBBS 



our grandmothers used to make. Don't con- 

 demn the article because it is fried. Properly 

 cooked it wiU not soak the grease, which 

 should be pure lard, and boiling hot at the 

 time of cooking and kept so: One pint of 

 Graham flour, milk enough to make a thick 

 batter, one egg, one half teacup of syrup, a 

 little sidt, one dessert spoonful of yeast pow- 

 der. Fry in lard, one teaspoonful for each 

 tablespoonful of batter. 



Fruit in Tin Cahs. — The Boston Journal of 

 Chemistry says: The impression prevails among 

 those who use freely fruit which is put up in 

 tin cans, that they are injured thereby, and 

 this impression is in many instances correct. 

 We have long contended that all preserved 

 fruits and vegetables should be stored in glass 

 aud thiit no metal of any kind should ba 

 brought in contact with them. All fruits con- 

 tain more or less vegetable acids, and others 

 that highly corrosive are ofteu formed by fer- 

 mentation, and the metallic vessels are con- 

 siderably acted upon. Tin cans are held 

 together with solder, an alloy into which lead 

 enters largely. This metal is easily corroded 

 by vegetable acids, aud poisonous salts are 

 formed. Undoubtedly many persons are 

 greatly injured by eating tomatoes, peaches, 

 etc., which have been placed in tin cans, aud 

 we advise our friends who contemplate put- 

 ting up fruit this summer to use ouly glass 

 jars for the purpose, or what is still better, is 

 to have a family fruit dryer on hand. Fruit 

 is so nicely dried on this machine as to excel 

 all other dried fruit, and if not superior it is 

 equal to any of the canned fruits. 



Recipe fok Crystalizing Grasses. — This is 

 the way I do mine, aud ahvaj's have had s<ic- 

 cess; One pound of alum, pulvervize and 

 dissolve in a quart of water, but do not let it 

 boil; pour the solution into a deep earthen 

 jar, aud let it stand until about blofid warm. 

 Fasten your grasses with strings to a stick 

 laid across the top of the jar, set away in a 

 cool place where they will not he disturbed for 

 twelve hours, then take them out and let 

 them drain. For blue crystals use indigo or 

 washing blue; for yellow, boil a few saffron 

 leaves in a little water and mix it with the 

 alum water; for pink or red, use Prussian red 

 — the more you use the brighter the color. 

 The solution may bo heated over aud used 

 until all the alum is gone. Be sure and have 

 your grasses perfectly dry before putting them 

 in the water. Press some green aud autumu 

 leaves to put in your bouquets. Some bitter- 

 sweet berries (if you can get them) will be 

 quite an addition. — S. A. Ixitnb. 



Thk bright brass work used upon car orna- 

 ments aud fixtures is the envj' aud (Ufspair of 

 housekeepers who cannot uiiilerstand why it 

 slKuild not blacken or tarniish as their hou.se- 

 hold utensils of the same nuital do when not 

 constantly ))()lished. For their encourage- 

 ment, we will iuforui thi'Bii that after the brass 

 Hi is polished at the factin-y it is covensd with a 

 thiu trauspareut varnish, such as shellac in 

 alcohol; this protects the siirfaco, otherwise 

 it would tarnish as soon as a brass kettle. 



How TO Cook Oatmeai,.— First, be sure to 

 get new, fresh oatmeal, as if it becomes damp 

 or old it is bitter. Put one quart of water 

 into a tin stew pan, salt sufficient to be palat- 

 able; stir in carefully so as not to have it 

 lumpy, three or four handfuls of oatmeal. 

 Put it over the fire and stir continually until 

 it has swollen all it will, using care not to let 

 it burn on the bottom. When it has swollen 

 all it will, add more water, and then put the 

 stew pan into a kettle of hot water and leave 

 it cooking for several hours — the longer the 

 better, as the longer it is cooked the softer 

 aud more jelly-like it becomes. Having the 

 stew pan in another kettle of hot water pre- 

 vents its burning on the bottom, aud you are 

 relieved from constant stirring. It is good 

 with milk, syrup or sweetened milk, or even 

 with butter alone. 



How TO M.vKE Oil Lamps Safe. — A great 

 many accidents are happening every day from 

 the use of kerosene. I will tell j'ou a method 

 by which they can be, to a great extent, pre- 

 vented, and I hope you will publish it for the 

 benefit of poor people, who are obliged to Ijuy 

 cheap oils. If the body of the lamp is filled 

 with cotton, such as jewelers use to vrrap 

 their articles iu, after it is stuffed lightly it 

 will receive one-half the quantity of oil which 

 it would if the cotton were not put iu. If 

 any accident happens, the oil cannot spill or 

 flow about; but is, as it were, "sopped up" in 

 the cotton, which burns like a fagot, but all 

 in one place. — i'x. 



Good Paste. — Paste that will keep un- 

 changed in warm weather may be made in the 

 following manner: Put a teaspoonful of fiue 

 alum in two quarts of water, and let it boil. 

 Mix a pint of flower smoothly into a pint of 

 cold water, and stir it into the boiling alum 

 water, continuing the boiling and stirring till 

 the flour is cooked, and the whole is clear, 

 like starch. Add to this about half a tea- 

 spoonful of essential oil of cloves or cinna- 

 mon, or a little carbolic acid, strain through 

 a wire gause or perforated tin strainer, aud 

 bottle in wide-mouthed jars, which should bo 

 corked to keep out dust. 



Crusted Apple Pudding. — Pare, core and 

 stew slightly, two quarts of tart mellow ap- 

 ples, and place them in a pudding dish ; then, 

 to one and a half iiints of wheat meal, add 

 one gill of Zante currants and boiling water 

 enough to make a dough, stirring lightly un- 

 til mixed; roll it out one-third of au inch 

 thick, and spread over the apjiles. Bake it in 

 a quick oven forty or fifty minutes, take out, 

 reverse on a hot plate, mash the apples with 

 a spoon, and sweeten, if desired; cut it in 

 pieces like a pie, aud serve warm, with some 

 fresh sauce. 



A FEW years ago a hungry crowd sat down 

 at the well-spread supper table of a steamer, 

 ujion which one of the dishes contained a 

 trout of moderate size. A serious looking 

 individual drew this dish toward him, saying, 

 apologetically, "This is a fast day with me." 

 His uext ueiglibor, an Irish gentleman, im- 

 mediately inserted his fork iuto the fish, aud 

 transferred it to hip own plate, remarking, 

 "Sir, do you suppose nobody has a sowl to 

 bo saved but yourself?" 



A GOOD way to soften putty or paint, is to 

 mix eipial [jarts of good soap, potash aud 

 shucked lime, add water to form a paste, ap- 

 ply with a brush, aud let it stand throe or 

 four hours, and your putty or paint can be 

 easily removed. 



By i>!anting several Limburger cheeses 

 about his potato patch a farmer in Linn 

 comity, Iowa, drove off all the potato bugs 

 while his neighbors sufi'ered severi'ly from 

 their ravages. This is that kind of cheese 

 whii'li is said to bo rijio when a bit as big as 

 a Ilea will drive a dog out of a tan-yard. 



Angora Coats. 



,,, PROLIFIC subject to write upon, and 

 ■'f a prolific animal to breed from is the 

 Angora goat on the Pacific Coast. The 

 cj° time was when it was thought an expe- 

 riment to breed these animals as a business 

 for profit, but that time is as much passed as 

 is the experiment of cultivating grain, fruit 

 and other productions of the soil in Califor- 

 nia. The pure bred goats actually improve 

 in our climate, and the common goat, when 

 bread up to a fifteen-sixteenths Angora cross, 

 will generally produce fiue No. 1 fleece. 

 Every year the crosses with pure bucks are 

 getting finer, and the success of the enterprise 

 is more apparent. The uses to which the 

 fleece is put are multiplying as our civiliza- 

 tion develops in material science and art, and 

 the skins are more demanded, and the flesh 

 is better appreciated. Consequently the de- 

 mand must always exceed the supply, while a 

 liberal supply must encourage a positive de- 

 mand. We remember when it was thought 

 that fruit would soon be worthless, so much 

 of it would be produced. But see how the 

 demand has increased as the art of canning, 

 etc., has developed. So with every other use- 

 ful production, and so in a more striking 

 manner must it be with the Angora goat and 

 its products. The millions of acres of hill 

 lands that are better adapted to the goat than 

 to to any other animal or product, must be 

 also encouraging to the business here. But 

 we might ramble on upon this subject with- 

 out end. What is of more direct, practical 

 value to our readers is 



FACTS AND FIGURES. 



We are in possession of some of these, 

 through the courtesy of C. P. Bailey, of San 

 Jose, who has in Monterey county a flock 

 of fine graded goats, some of which are 

 now high bred. The figuios below show the 

 returns of last year's clip, which was sheared 

 after a late rain and somewhat damaged by 

 matting or felting together. No returns have 

 yet been received from this season's clip. We 

 are promised the figures when received. 

 Here is a correct copy of returns for last 

 year's clip: 



BALKS TWO BALES MOHAUl, ACCT. MOODI A FAEISB. 



March 31. 1S75: 

 C. P. K. R. -l Bales Ooat Hair— 



a7o lbs 1st ipiality. (ij* 70c 1262 60 



2(] tb8 2a auaiity. (at *ho » «o 



674 ftSKhorls, (di'.^iSlc 12U 15 



14 lbs waste iu bortiutJ. 

 44 ll>s tan, 



W27 1bB JWl 28 



cHAnr.ES. 



Jan. 12- Freisht $ls an. raringo 75c $19 33 



lut(--rest un 4lo 52 



Corns., Storage, Ins.. etc., 5!4 . . . 22 07 41 98 



jaoa 33 



Now York, June 2, 1875. 



(Signed) 8. THOTirsON, NKl'IlEW & Co. 



MOODY A FAniSU, ACCT. OF ABOVE. 

 ProrecdB in currency. $»'J 33, (§> IICJ^. in gold. $307 80 

 Our Corns., 2>4 '' ^^ 



Net in gold JaOOlO 



San Francisco, Juno 11, 1875. 



It ivill be observed by the above figures 



that ouly about oue-third of this shearing was 



of first quality. This, from a graded flock, is 



nothing to bo wonderi'd at. As none but pure 



bucks are used for Ureeding, in a few years 



