NEW ENGLAND FARMER. 



293 



William and Mary upon it. Henrietta, therefore, 

 may be said, in a certain sense, to have changed 

 the course of modern English history, and affected 

 thereby the destiny of the world. Who shall say 

 that women wield no political power? — Home 

 Journal. 



GARDENING FOR GIRLS. 



Some of the best writers on education in the 

 country have advocated the importance of this sub- 

 ject, and the peculiarly healthful and strengthen- 

 ing influences that attend it. 



Miss Beecher, in her work on Domestic Econo- 

 my, recommends every father to "set apart a por- 

 tion of his yard and garden for fruits and flowers, 

 and see that the soil is well prepared and dug over, 

 and all the rest may be committed to the children. 

 These would need to be provided with a light hoe 

 and rake, a dibble or garden trowel, a watering 

 pot, and means and opportunities for securing 

 seeds, roots, buds and grafts, all which might be 

 done at a trifling expense. Then, with proper en- 

 couragement, and by the aid of such directions as 

 are contained in this work, every man who has 

 even half an acre, could secure a small Eden around 

 his premises." 



The writer of a very popu^r treatise on garden- 

 ing says : — "A love of flowers is one of the earliest 

 of our tastes, and certainly one of the most inno- 

 cent. The cultivation of flowers, while it forms 

 an elegant amusement, is a most healthful and in- 

 vigorating pursuit. The flower-garden, while it 

 agreeably occupies the time, does not impose a 

 heavy tax on the pocket ; and there are very few 

 flowers but what may be cultivated to as great per- 

 fection in the garden of the peasant as of the peer. 

 It is a taste, too, which is well adapted to the fe- 

 male character, and affords much rational amuse- 

 ment to the recluse. The cultivator of flowers is 

 not confined to the gratification of beholding the 

 expanded flower, when it spreads forth its glories 

 to the meridian sun ; every stage of its growth has 

 been a source of delight, from the moment the seed- 

 ling peeps above the ground, to the period of its 

 perfect development ; and a flower which has been 

 reared by one's own hand is viewed with tenfold 

 delight, compared to one, the growth of which has 

 not been witnessed or provided for." 



with the fruit, in cold water, and raising the tem- 

 perature to the boiling point as quickly as possi- 

 ble ; then cork and seal the bottles immediately. 

 Some varieties of fruit will not fill the bottle with 

 their own juice — these must be filled with boiling 

 water and corked as before mentioned, after the 

 surrounding water boils. — Southern Cultivator. 



PRESERVING FRUITS IN THEIR OWN 

 JUICE. 



As the season of fruits is now approaching, it 

 may be interesting to our lady readers to be in- 

 formed of a method by which the most delicate 

 fruits can be preserved so as to retain their flavor 

 for an almost indefinite period. Thirteen bottles of 

 fruits so preserved were exhibited lately at Roches- 

 ter, N. Y., by Wm. R. Smith, of Wayne county, 

 viz. : five of cherries, two of peaches, one of straw- 

 berries, three of different varieties of currants, one 

 of blackberries, and one of plums. They were ex- 

 amined by a committee, and found of fine flavor ; 

 and the committee expressed the opinion that the 

 art of preserving fruit in this manner is practica- 

 ble and valuable, and that the fruit, when care- 

 fully put up, can be made to keep as long as may 

 be desirable. 



The method of preserving is thus given to the 

 l\ew York State Society by Mr. Smith : 



They are preserved by placing the bottles, filled 



For the New England Farmer. 

 DIRECTIONS FOR BOILING RICE. 



Take one pint of good clean sound rice, wash it 

 well in several waters, rub it well between the 

 hands, and pour off the water at each washing as 

 soon as possible, to take off all the small particles 

 that would be likely to color the rice. This done, 

 take one quart of water to one pint of rice, put in 

 one-half teaspoonful of fine salt, put it over the 

 fire, let it boil fifteen minutes without stirring, and 

 then take it off. If the rice has not taken up all 

 the water, pour it off; if it is good rice it will take 

 it all up. When this is done, give the rice one 

 good stirring, and the only one, place the kettle 

 on some hot embers where it will simmer for fif- 

 teen minutes more. This done, your rice will 

 come on the table, each grain separate, as" white 

 as snow and well cooked. Joseph Leland. 



Grafton, April 22, 1852. 



DOMESTIC RECEIPTS. 



Curd Cheese-Cake. — One quart of milk, half a 

 pound of sugar, a quarter of a pound of butter, 

 five eggs, one teaspoonful of grated nutmeg, a 

 quarter of a pound of currants. 



Warm the milk, and turn it to a curd, with a 

 piece of rennet, or a tablespoonful of the wine in 

 which a rennet has been soaked. As soon as the 

 milk is a thick curd, take it out with a broad la- 

 dle or spoon, and lay it on a sieve to drain. Beat 

 the eggs, and add the drained curd, also the sugar 

 and butter, which must have been beaten to a 

 cream, then the spice and fruit. For those who 

 would prefer it sweeter, more sugar may be add- 

 ed. Line your pie plates with paste, fill them 

 with the above mixture, and bake in a moderately 

 hot oven. 



Cottage Cheese-Cake. — One pint of curd, one 

 gill and a half of cream, three eggs, sugar, nut- 

 meg, and cinnamon to the taste. 



Mix the curd and cream thoroughly together. 

 Beat the eggs, add them with the sugar and fill 

 them with the mixture. Bake in a moderate 

 oven. — National Cook Book. 



Rice Blancmange. — This forms an excellent ac- 

 companiment to preserves of any kind, or to baked 

 apples. It is made as follows : — Put one teacup- 

 ful 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 loaf 

 sugar. Boil it until the rice has absorbed the 

 whole of the mirk, stirring it frequently 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 lemon, cin- 

 namon, &c; but is most wholesome without, and 

 forms both an elegant and very economical dish 

 at any time. 



