California Agriculturist and Live Stock Journal. 



crop netted me, at my storehouse on the 

 river bank, nfter paying freight to New 

 Orleans and commission, $139 25 per 

 acre, and the result couiirms me in my 

 old notion that "whatever is worth do- 

 ing, is worth doing well." 



I am aware that California, as well as 

 our Oregon farmers, think that, owing 

 to the high price of farm labor, they 

 must exj^end as little work as possible, 

 and "Subscriber" sounded the key-note 

 to his argument when he spoke of the 

 extra power required to plow deep; yet 

 I still think that thorough farming will 

 pay in either State. I would not advise 

 rash or reckless experiment, but would 

 say. Go slow until, by a series of small 

 and careful experiments, you are sure 

 you are right, and then go ahead. 



I like the vim in "Subscriber's" letter, 

 and would not give a fig for the content- 

 ed individual, whether farmer or me- 

 chanic, — yet contentment is said to be 

 the main source of happiness, and is 

 supposed bj' many to be a rare Cbristiim 

 virtue. But give me the man who is al- 

 ways trying, judiciously, to soar to some- 

 thing better — the discontented, restless 

 mind that is trying to make two spears 

 of grass grow where but one grew before, 

 and when he has made the discovery is 

 willing to impart it to others — that's the 

 man for me. He is worth}' the honor 

 due to a public benefactor. Yet we all 

 should be cautious about too hasty eon- 

 elusions from imperfect experiments. 



I heard of a new importation from Ire- 

 land trying a feather bed bj' placing a 

 feather upon a rock and reposing there- 

 on. In the morning he condemned 

 feather beds as very hard institutions. 



I know of a professor in a medical 

 college who had heard of using medicine 

 hypodermically soon after the discovery 

 was made, but knew not how to use 

 it. Meeting with a case where an ano- 

 dyne was indicated, the professor poured 

 a quantity of sulphate of morphia into 

 his hand, made a strong solution, and 

 then, with his syringe, administered the 

 dose. The patieut went to sleep in spite 

 of all efforts to keep him walking, and 

 never awoke. The professor was loud 

 in condemnation of this valuable discov- 

 ery; but had he known that a quarter of 

 a grain was a dose, and governed him- 

 self accordingly, the result would have 

 beendifferent. 



I do not give the latter illustrations to 

 • ridicule "Subscriber, but only as a cau- 

 tion against imperfect experiments and 

 hasty conclusions. 



Business is too pressing to allow me to 

 write a lengthy argument, or the hund- 

 redth part of my observations on the 

 universal success of deep and thorough 

 culture, with rotation of crops, in the 

 different States. 



If "Subscriber" will continue his ex- 

 periments nine, or eighteen years longer, 

 he will have more experience from which 

 to form mature conclusions, and may 

 possibly change his mind. 



Salem, Oregon, May, 1876. 



Califoksia Aoricultukist. — We are 

 in receipt of the 4th and 5th numbers of 

 the Cal. AcnifCLTURisT and Live Stock 

 .TOUKNAL. published at San Jose, Califor- 

 nia. The contents are of the ablest and 

 most interesting character, and the typo- 

 graphical appearance is of the first order. 

 The publication is an honor to San Jose, 

 a credit to the State, and is excelled by 

 but few in the country. The proprietors 

 deserve a liberal patronage from the 

 people of the coast, and we doubt not 

 will receive it. We advise our agricul- 

 tural readers to subscribe for the Agki- 

 cuLTUKisT. — Xevada Transcripi, May 9. 



The Xiatcr Saten. 



AN ORIENTAL COMIC KJTCHEH 80N0. 



Onco on a time, in Ispahan 

 There reigned a very remarkable man. 

 Who crammed every day in hi8 gaping maw 

 A wliole stuflFed lamb, ijesides a pillau 

 CuriouBly made of peacoeks' gizzards, 

 Sourpions, suailu, and tails of iizardB; 

 Oil! wasn't this a deal too bad 

 Of Kama lirama Amerazad ? 



He fried an elephant cut in steaks; 

 He potted two liuudred black-ringed snakes; 

 He stewed a zebra, boiled a boar- 

 Liked the last, and polished off four; 

 Scalloped a sea-cow, fried a whale. 

 Framed a dish from a tiger's tail. 

 Oh! wasn't this a deal too bad 

 Of Kama Brama Amerazad ? 



A regular shark at calves and cows. 



He cleared the meadow and gutted the house; 



All the week ate fowls in flocks, 



'1 ill the farmers tore their hair in shocks. 



Ispahan was filled with sheep 



Night and day, till never a sleep 



The people got — a deal too bad 



Of Rama BlTma Amerazad. 



It was getting serious. Kama now 



Looked on men with a thoughtful brow. 



If a fat pasha came to dine. 



He eyed him gloomily over his wine. 



He pinched fat children. Worse and worse. 



He even pinched the family nurse! 



He'd soon turn cannibal — oh! the bad. 



Naughty Rama Amerazad ! 



At last the raljble grew red-hot mad, 



So rapidly Rama went to the bad; 



They sturmed the palace and killed the k ng- 



lu a pot he soon was simmering; 



They baked him then in a mighty pie: 



And didn't they gobble him—oh, my eye! 



A very good end for one so bad 



As Rama Brama Amerazad. 



FAMILIAR TALKS— No. I I. 



BY SNIP . 



igl CONGRATULATE you, friend 

 n [ Herring, upon your success with 

 J (. moss and ferns. My experience 

 Ss\ has been just the opposite. The 

 Sj moss won't stay green, and the ferns 

 do anything but grow and keep fresh. A 

 poor little insignificant-looking leaf 

 comes up, and when it is about an inch 

 high it dies and .another comes. What 

 do you suppose is the reason':'* 



BLIGHT ON KOSE BUSHES. 



What shall I do with my rose bushes? 

 They grow well, but the leaves are cov- 

 ered with what seems to be a white 

 mould. Many of the buds do not come 

 to maturity, and there has not been a 

 perfect flower on them since they were 

 set out, more than three years ago. 

 Other roses are growing here that are 

 perfectly healthy. 



"a FASHIONABLE WOMAN'S LAMENT" 



awoke — well, hardly a sympathetic 

 chord, for I spent to-dny three hours 

 ironing a dress (I dare not tell how long 

 I was making it), and when I finished, 

 aching hands, throbbing head and tired 

 feet forced me to resolve that never again 

 ■would I make a dress " in the fashion," 

 and spend so much time and energy all 

 for — what? I do not know how some 

 women can do so much of such work and 

 do necessary work too. To the majori- 

 ty of women the sewing machine is no 

 help whatever. 



CLEANING TIN. 



"How bright your boiler looks," said 

 some one to me not long ago, referring 

 to the water boiler that I use instead of 

 a tea-kettle. I had forgotten to wash it 

 in the morning, and just rubbed it off 

 with a dry cloth. I was surprised my- 

 self, but since then I have done no scour- 



•See remarks under City Gardening Depart- 

 ment. 



ing on tinware, unless it is burned. I 

 use a cotton cloth, but am not sure but 

 woolen would be better. 



DOCGHNCTS. 



I have been looking in vain for the 

 receipt for those doughnuts that "Mary 

 Mountain" praised so highly. Why did 

 she not send it for the benefit of the 

 readers of the Aoeicltdubist? Here are 

 two that I think are good. First: one 

 half cup of buttermilk or sour milk, the 

 same of cream and sugar, two eggs, cue 

 teaspoonful of soda, salt and spice. Sec- 

 ond; one and a half cups of sugar, two 

 tablespooufuUs of butter, too eggs, one 

 quart of flour, three teaspoonfuls of 

 yeast powder, milk enough to roll oiit 

 ■without any more flour. 



COOEIES. 



One cnp of sour cream, one cup of 

 sugar, half a teaspoonful of soda, flavor 

 to suit. 



CONTRIBUTED RECIPES. 



Oriifinal, or Such ax Have Been 

 Piovecl Good Iiy Trial. 



APPLE CAKE. 

 Chop rather fine three cups of dried 

 apples and soak over night in two cups 

 of molasses; stew for half an hour; when 

 cold add one cup brown sugar, one cup 

 butter, three eggs, three cups flour, one 

 cup raisins, two teaspoonfuls allspice, 

 two teaspoonfuls cinnamon, one and ft 

 half teaspoonfuls cloves, one nutmeg, 

 one teaspoonful of soda, and two of 

 cream of tartar. Citron and currants 

 may be added. 



COCOANUT CAKES. 



Kemove the rind from a cocoanut and 

 grate it; add one pound of white sugar 

 and the white of one egg whipped to a 

 stiff froth ; mix with the hands as quickly 

 as possible, and make into siUiiU cakes 

 the size of a large walnut and bake on 

 buttered paper placed upon a buttered 

 tin. 



COCOANUT CRACKERS. 



To one pint of oatmeal add one gill of 

 fresh cocoanut or two-thirds of a gill of 

 dessicated cocoanut, and one gill and 

 two tablespoonfulsof water; roll into one 

 eighth of an inch thick; cut into fancy 

 shapes with cake-cutters, and bake in a 

 very slow oven, so that the will dry out 

 rather than bake. 



TAIOCA AND PEACH PUDDING. 



To one cup of tapioca add three and a 

 half cups of boiling water, and let it 

 stand half an hour. Mix with it one and 

 a half pints of sliced canned peaches 

 sweetened to taste; ornament the top 

 with fanciful designs in blanched almonds 

 and raisins; bake three-quarters of an i 

 hour in a white nappy, covering the top ; 

 with paper to prevent scorching. Serve ' 

 cold in the same dish. j 



JELLIED GRATE. I 



Cook one half pint of rice half an hour , 

 in three half pints of water; strain three ] 

 pints of cooked Isabella or Concord I 

 grapes; add them to the rice; cook an- ; 

 other half hour; sweeten to taste, and 

 serve cold in a glass dish. 



COCOANUT BREAD. 1 



To three halt pints of Graham flour 

 and three tablespooufuls of cocoanut, 

 add half a pint of cold water: when well 

 mixed, knead on a board untd little flour 

 is left on .iie board, say fifteen minutes; 

 make into rolls two inches thick and 

 eight long; b.ake from thirty to forty 

 minutes in a moder.ate oven; when quit* 

 cold, cut and serve in thin slices. i 



FRrrr bread. 



Make as above ; roll out to the size of 



a dinner plate and half an inch thick, 

 cover with stoned-dates, blanched raisins 

 and chopped figs, then roll upon itself, 

 fasten the ends, bake one hour, cut into 

 slices when cold. 



TO CLEAN GABMENTS. 



Wet a sponge in warm water, and 

 squeeze it out till dry; then sponge one 

 place after another until all the garment 

 has been cleansed. All the dust and soil 

 will be absorbed by the sponge. But if 

 the garment is very much soiled, wash 

 the sponge in clean water several times, 

 squeezsng it as dry as possible by wrap- 

 ping it in a piece of black alpaca. Tnis 

 method of cleansing is more effectual 

 than a hand-brush, and many spots will 

 disappear by the use of pure water. 



nSH OHOWDEB. 



Slice ten potatoes and three onions, 

 the latter very thin ; cut four thin slices 

 of pork and fry brown, then lay them in 

 the bottom of the kettle, covering them 

 with a layer of any fresh fish cut in slices: 

 pepper and salt; add a layer of the pota- 

 toes and onions, which should be previ- 

 ously well soaked in cold water; now add 

 another layer of the fish, salt and pepper 

 as before, covering this time with a layer 

 of pounded or broken soda-crackers; add 

 another layer of the vegetables, cover 

 with crackers, let it boil briskly a half- 

 hour; add a cup of rich milk and dish. 



EHITIABB PIE. 



Take off the thin skin, cut the stalks in 

 small pieces, add a little flour, and place 

 it between two covers. When the paste 

 is done remove the top crust and add 

 sugar and butter, mixing them thorough- 

 ly with the rhubarb. I'ut the top crust 

 on again and serve warm. Other season- 

 ing may be added if desired. Khubarb 

 pies made in this way do not run over 

 and waste their sweetness in the oven, 



BOB AX FOE W.1SHING. 



The use of borax in Europe for ■wash- 

 ing is well known, the addition of a large 

 handful of borax, instead of soda, to ten 

 gallons of water being sufficient to save 

 half the quantity of soap ordinarily re- 

 quired. For light fabrics and cambrics a 

 moderate quantity is to be used; but for 

 articles which require to be mode stiff a 

 strengthened solution is necessary. 

 Being a neutral salt, it docs not affect th.3 

 texture of linen in the slightest degree ; 

 and as it softens the hardest water, it is 

 much used in washing generally. 



GINGER PUDDIKO. 



Two eggs, one-half cup of sugar, one- 

 half cup water, one-half cup milk, three 

 teaspoons yeast powder in two cups flour, 

 butt«r the size of a hen's egg, two tea- 

 spoons of ginger. Steam in a covereil 

 pudding-dish two hours, to be eaten hot 

 with sauce. 



CLAM CHOWDEB. 



One quart-can of clams, one qnart- 

 bowl of raw potjitoes pared and cat in 

 slices, one quart-bowl filled with sliced 

 onions, a slice of sweet salt pork as large 

 as your hand cut in strips and fried to a 

 crisp, butter the size of an egg, salt and 

 pepper to taste, three pints of boiling 

 water. Draw off the liquor from the 

 clams and mix it with the above, and in 

 fifteen or twenty minutes add the clams, 

 some crackers or toasted bread, and boil 

 up once and serve. 



"Press On." 



Press onl Ton're rusting while you stand; 



Inaction will not do: 

 Take life'f email bundle in yonr band. 



And budge it briskly through. 



Jump over all the "ifs" and "bats;" 

 There's always some kind hand 



To lift life's wagon o'er the ruts. 

 And poke away the sand. 



