isr.5.] 



THE LANCASTER FARMER. 



i59 



A WOMAN'S ANSWER TO A MAN'S 

 QUESTION. 



Do you know you have usUid for tlie coetllefit thinir 



EviT luailu iiy tlii' liand above — 

 A woman's licart and a wouum's life, 



Anil a woman's woiulorful love i 



Do you know you have aPked for tliis prieelcss thin^, 



As a cliikl niii;lit ask for a toy, 

 Dcmanilint.' wlial otluTs liaviMlit-il (o win, 



With till' ivikli'ss ilasli of a lioy ! 



You hnvp written my leSBon of duty out — 



Man-like, have you (|Uestioned me— 

 Now stand at the liar of iny woman's soul, 



Until I shall question thee. 



You require your mutton shall always he hot, 



YoiM- soeks and your shirt he whole; 

 1 require y<tur heart tii he ti'ui'as (ioil's stars. 



And pure as his heaven your .soul. 



You require a cook for your mutton and heef, 



I require a far irreater tliin;;: 

 A seamstress you're waiitiuL^ for soeks and for shirt, 



I ktok for a man and a kin^. 



A kinu: I'oi- the heautiful realm called home. 



And a man that the maker, (!od, 

 Shall li>ok upon as he did on the first 



Anil say " It is very ,i;ood." 



I am fair and youns;, but the rose will fade 



From my soft yoiniij tdieid; one day — 

 Will you love me then, 'mid the falling; leaves. 



As you did 'mid the liloom of May ^ 



Is your licart an ocean, so strong and deep 



1 may launch my all on its tide? 

 .\ loviiiL' woman tinds heaven or hell. 



On the day she is made a bride. 



I require all tliinirs that are ^rahd and true, 



.\11 thinsjs that a man should be; 

 1 1' you n'ivc this all, 1 would slake my life 



'fo he all you demand of me. 



If you cannot be this — a laiuidress and cook 



You can hire, with little to pay; 

 But a woman's heart and a woman's life, 



Are not to be won that way. 



DOMESTIC ECONOMY. 



How to Keep Sweet Potatoes, 



The question as to size of bins is not so particular, 

 as I have kept them equally as well from a barrel to 

 sixteen hundred baskets in one bulk. It is ncces.sary 

 that the cellars should be well ventilated, especially 

 from four to six weeks after storine, while underKO- 

 ing their sweats, avoidimr too much direct draft. 

 Some varieties arc much hardier tlian others. The 

 Short Nanscmond variety is as hardy as any. It is 

 Very desirable lo keep the cellars at one temperature. 

 I generally separate my bins witli common inch 

 boards. One foot of air space between the potatoes 

 and ceilinff is futficient for the circulation of air. I 

 would recommend that the thermometer never i;o 

 above 70° nor lidow .50°; between (1(1° and 70° is the 

 proper heat. 1 built a prcservinj,' house, with cellar 

 below and room above, with bins on each side of the 

 .entrance to hold from two hundred to four hundred 

 baskets, and left space next to the wall to enable one 

 to go around; the space to continue up tlirough the 

 floor and around the upper room, sothat the heatand 

 air might circulate friun the room below to the one 

 above." The room above should be brick-paved and 

 plastered. This buihling had a wind-break on the 

 north side, of ciirht feet wide and Icngthof the house. 

 In cold weather the potalii-liins should be tight all 

 round, rest on ground and lloorwitli straw underand 

 next tothe Wall, with strawaround them. Fora few 

 weeks after housing let the windows be left open, wit h 

 wire screens in them, to protect against rats and mice. 

 It is very iinpt)rtant that the potatoes to be Imuseil 

 should be selected from as high ground as possible, 

 and gathered immediately from the hoe or plow. I 

 ouee put sixteen hundred baskets in an ice-house in 

 one bulk, anil as they were put in 1 set a stove on a 

 hoard on top of the potatoes, and in that way dried 

 off the sweat as it rose, and took them out at early 

 winter with very few decayed ones. — Xeie Jersey Cor. 

 N. Y. Tribune. 



Concrete for Walks, Etc. 

 John Turner, in the London .{iiriniUiirnl Giizrtir, 

 gives his experience in makiim- and usin!.' asphalt as 

 follows: " 1 have done a ureal deal sueeisstully in 

 walks and sonu* kinds of lloors. sucii as the Iloor of a 

 pig house, but have never attempted it for heavy 

 traflic. It is neither dithcult nor expensive. Of 

 course, a great deal depends U|xin the cost of mate- 

 rial; the labor is trilling'. 1 have used sercenintrs of 

 gravel (I don't like it clean, but mixed with sand); 

 I have used sand alone (wlien 1 eoiilJ not get any- 

 thing better,) blacksmitlis' a.shes, and ashes from my 

 engine. The last I did was for our churchyard walks; 



for those I got the screenings of Leicestershire gra- 

 nite, which made a splendid path, but of course more 

 expensive — the granite cost f'J..">(l per ton. It is quite 

 an unneecs.sary expense and trouble to bull tlic tar. 

 (ict your material dry, mix it with tar, turn it over 

 twice, and let it lie a couple of days, then turn it 

 airain. and mix a little lime with it, about a tenth, 

 let it lie another day. and then iin a tine sunny day 

 lay it on. rake it even, and roll well as soon as it will 

 roll, in an hour or two's time; if the roll does not 

 work well (it outrht lo if tin* stutl'is not mixcil with 

 too mueh tar,) siattcr a little sand over it. Kvery 

 summer I brush my walks over with cold tar, and 

 give a i^ood sprinktim; id' sand, and they arc as ijood 

 now as when tlrst put down, Ilftecn years siniM'. .\ny 

 laborer can do it, only take car<>, before layiii<; it 

 down, it is of proper consistence. When ready, it 

 ou<;ht not to show the least tar, but should be a dull 

 dead black, and, when moved with a shovel, ouifhl 

 tootle lively, exactly like a mass of mites in a cheese. 

 The stuff will keep a a long time in a heap if coverinl 

 up or ol hcrwise kept dry." 



Slinple Dyspepsia Remedies. 



Dys])cpsia arises from a great varietv of causes, 

 and dillerent i)ersoiis are relieved by ditferent reme- 

 dies, accordiui; to the nature of the disease and con- 

 dition of the stomach. We know of a lady who has 

 derived great bcnpllt from driid<ing a tumbler of 

 sweet milk— ^thc richer and fresher the better — when- 

 ever a buruiut.' .sensation is experienced in the stom- 

 ach. An elderly gentleman of our acquaintance, 

 who was afflicted for many years with great distress 

 after eating, has elTccted a cure by mixing a table- 

 spoonful of wheat bran in half a tumbler of water, 

 and driid<ing it half an hour after liis meals. It is 

 necessary to stir quickly and driidi immediately, or 

 the bran will adhere to the glass and become pasty. 

 Coffee and tobacco are proba'.ily the worst substances 

 persons' tfoubled with dyspepsia are in the habit of 

 using, and should be avoided. Kej;ular eating of 

 nourishing, l>lain food, and the use of some simple 

 remedies like the above, will effect in most cases 

 quicker cures than medicine. 



A Test for Eggs. 



Among the minor troubles of city life is the diffi- 

 culty of procuring a regular supply of fresh eggs. 

 When we cannot remove our woes, the next best 

 thing is to try to understand them. So we devote 

 this paragraph to what will interest all out ofhear- 

 iutr of the cheerful sounds of the barn-yard. An eirg 

 is srenerally called fresh when it has only been laid one 

 or two days in summer, and two to six days in winter. 

 The shell being porous, the water ill the interior 

 evaporates, and leaves a cavity of greater or less ex- 

 tent . The yolk of the egg sinks, too, as may be easily 

 seen by holding it toward a cauiJlc or the sun ; and 

 when shaken, a slight shock is felt if the egg is not 

 fresh. To determine the precise age of eggs, dissolve 

 about four ounces of common salt in a quart of pure 

 water, and then immerse the egg. If it is one day 

 old, it will descend to the bottom of the vessel ; but 

 if three days, it will lloat in the liquid. If more than 

 five days old, it will come to the surface and project 

 above in proportion to its increased age. 



Household Receipes. 



PRF.r.Mi-^TioNs Madk fhom Cokx oh Indian' 

 Meal : Now is the season for the enjoyment at fam- 

 ily meals of the many palatable and wholesome pre- 

 parations which can be madeof eorn or Indian meal. 

 The bountiful crop of corn with which we have been 

 favorcdthis sea.son, and the comparative shortness of 

 the wheat crop, invest the culinary manipiilalions of 

 corn meal with more than ordinary interest and im- 

 portance. To those of moderate means the abundant 

 corn crop will be found a irrcat blessing during the 

 ensuiii!; winter. The following recipes arc from the 

 latest and best authority — Mrs. Paul's "Cookery 

 from Kxiierienee :" 



Coni-hiilfer Cukes: One pint of corn meal, a small 

 teasjioon of soda, the .same of salt. I'our boilin<>; 

 water over the Indian nu'al, beatiu!; all the time un- 

 til like mush ; let it stand until cool, add the beaten 

 yolks of four eggs, a handful of Hour, with two lea- 

 spoonfuls of cream of tartar in it, stir in milk until 

 like buckwheat cakes, then add the soda in a s|x>on- 

 ful of hot water, whiles of cirgs last; bake on a grid- 

 dle. 



Corn Mnffinn Xo. 1 : One coffee cup of sweet 

 milk, one of butter milk or sour cream, one hcapinir 

 tablesiKKUiful of lard, one eollee cup of Uiilcd rice, 

 one of corn meal, and two e<;i;s beaten separately; 

 beat the butter-milk, rice, lard and yolks toccther: 

 then add the whites licaten to a stiff froth, the Hour 

 and the sweet milk, with half a teasjioonlul of soda 

 dissolved in it, last of all. Bake in miillin rings. 



Corn y[iiffliix Xo. 2 : One quart of milk, two egirs, 

 two tables|Mionfuls of sugar, one cup of flour, a little 

 salt, a tablcspocmfulof melted butter, two tables|ioon- 

 fuls of cream of tartar dry in the fkmr, and a tea- 

 spoonful of soda dissolved in a little of the milk ; inli 

 all together, and add corn meal enough to make a 



baiter; stir in the soda last of all. Bake in mullin 

 rings, set on a hot griddle, tiirniiii; them; or you 

 may set the muflln rings in a dripping gian and bake 

 them in a hot oven. 



('urn I'lifft : .Scald five tal)les|K>(mfuls of corn meal; 

 While hot add a piece of butler the size of an egg; 

 when cool, two ci^tfs beaten light, separately, eight 

 tablesixKinfuls of wheat Hour, two cups of milk, and 

 a little salt; bake half an hour In a hot oven In round 

 tins the sl/.e of muflins. 



Cum Jlrriul .Vo. 1 : Olie quart of butler milk, a 

 teaeupful of flour, four egijs, a lablispoonful of buU 

 ter, and a teaspomiful of M>da, dissolved in u table- 

 siKHinful of hot water, and Indian meal to tin* con- 

 hislince of sixiiii;!' cake. Stir the buttermilk i^radu- 

 ally into the llimr. beatini: well ; melt the butter and 

 stir it in, and a leaspoonful nf salt, beat thi' e|,'|,'n and 

 stir them in, then stir in the eorn meal, and last the 

 soda. Bake in square tins. 



,Vo. 2: One pint of Indian meal, half as much 

 wheat flour, a tabiespiHiiiful of butter, a feaspiMinful 

 of suirar, half a teaspiNinful of soila, one of cream of 

 tartar, a pint of milk, two eggs beaten liehl; stir all 

 well together as above; bake in sc|uare tins half an 

 hour. 



.Vii. :! : One quart of buttermilk, four beapingtable- 

 spoonsful of wheat flour, four ei^gs, a tables|M>onfuI 

 of butler, Indian meal suflieient to make it the con- 

 sistence of sponge cake, one tcasfMionful of sisia; stir 

 the buttermilk gradually into the flour, beatini; it well, 



add a teas] iifnl of salt, then the cyi^s beaten light, 



melt the butler and stir in; then beat in the Indian 

 meal, and last the soda dissolved in a labU'spixinful 

 of warm water; beat up and bake in shallow pans. 



Xo.4: t)ne pint «tf sour milk, one pint of corn 

 meal, three eggs, two tablespAonsful of sugar, one of 

 melted butter; and a t<'aspoonful of saleratusor soila. 

 Stir the milk gradually into the Indian meal, add the 

 egi;s beaten very liirht, then the suijar, stir in the 

 melted butter, tlu-n the soda dissolved a tablcsjKKJD- 

 fulof hot water, pour in shallow pans, and bake about 

 fifteen minutes. 



Misnixnippi Corn Jiread : One pint of boiled rice 

 mashed Hue, one pint of corn meal (sifted,) a table- 

 S|X)onful of butler or lard; mix with sour milk, add 

 last a teaspoonful of soda disMilvedin a tables|>iKinful 

 of warm water; bake in a pan like |Miund cake, in a 

 hot oven. 



Cum Itotlf/erK : One quart of corn meal, a tahle- 

 spoi^nful of lard, two eirt;:,a tcasiioonful of salt; scahl 

 the meal with the lard in it with boilini; water, cool 

 with a little milk, add the cgt's (beaten liifht,) beat 

 very hard lor ten minutes, nnike tliein thin enough 

 with cold milk to drop off the s|K)on and n-tain their 

 shape in boiliiii^ lard; serve hot; have the lard l)Oiltng 

 hot when you dropthcm in. 



.Viixli C<ikt:i: Mould cold boiled mush into balls, 

 with a little flour, loprevent it stiekin«rtoyour hands, 

 flatten lliem half an inch thick, and bake a nice brown 

 on a hot griddle; turn tlicin over when one side Is 

 brown. Split and butter them, and send to the table 

 hot. 



I'une : One pint of milk, a pint and a half of In- 

 dian meal, three eggs beaten light, a piece of lard the 

 size of an e2:g, and ateaeupof yeast; mix all toy-ether 

 and set in a warm place to rise. When light, |xiurit 

 in a buttered |ian and bake nearly or (|uit« an hour in 

 a moderate oven. 



.S7///) .Jiieks : One quart of Indian meal, scalded 

 with boiling water until the consistence of mush; 

 when cool, add a teacup of flour, a leas|>o<mfulof salt, 

 a teacup of yeast, and milk tothe consistence of buck- 

 wheat <-akes. Bake on a griddle. 



Vienna Yeast : Vienna bread and Vienna l)ecr 

 arc said to be the best in the world. Both owe their 

 superiority to the yeast used, which is i>re|iared In 

 the followini; maimer : Indian corn, barley, and rye 

 (all sprouting) are jjowdcred and mixed, and then 

 macerated in water at a lcni|H*ralurc of from 149° to 

 1('p70 Fall. Sacehariflcation takes place in a few 

 hours, when the liquor is racked off and allowed to 

 clear, and fermenlalion is set uji by the help of a 

 minute qiiantily of any onlinary yeast. Carlmnic 

 acid is disengaged during the process with so much 

 rapidity that the globules of yeast are thrown up by 

 the gas, and remain floalim; on the surface, where 

 they form a thick scum. The latter is caR'fully re- 

 moved, and constitutes the best and purest yea.sl, 

 which, when drained and compressed in a hydraulic 

 jircss, can be kept from eight to Uflccii ilays, accord- 

 ing to the season 



CocKiioiciiEs : The roots of black hcllcbomc, 

 strewn afnight in the places infested by roaches and 

 beetles, are an eti'eetual remedy. The vermin will 

 be found in the morning dead or dyinir. Black helle- 

 bornc gniws in marshy grounds. It is sometimes call- 

 ed ''Chrislmas Kose," on account of its flowers ex- 

 pandini; in the middle of winter. Fresh burned plas- 

 ter of parts, mixed with wheat Hour and a little 

 sugar, dislributcd on shallow plates and lH)anIs at 

 night is also said to be an effectual remedy, as after 

 three or four nights' renewing no roaches will be 

 seen. 



Cream Cake: A piece of butter the sizcof an 

 egg, one cup of sugar, one egg,onecupof cold water, 



