56 



NEW ENGLAND FARMER. 



Jan. 



for your good as much as the good of any scholar. 

 They leave each one to enjoy just as much liberty 

 and freedom as will not interfere with the interests 

 of the whole. Good laws were never designed to 

 interfere with the rights or happiness of any one, 

 only so far as the highest good of the whole re- 

 quires. They are intended to protect the rights and 

 happiness of all. These laws and penalties are al- 

 ways friends to the good and obedient, but a ter- 

 ror to the lawless and wicked. 



Punishment is no jJart of keeping school, only so 

 far as it is necessary to maintain the rules of the 

 school. If these rules — which, we have seen, are 

 essential to the peace and prosperity of a school — 

 are all compHed with, there will never be any such 

 thing among us as punishment. 



''Well, my son," said a gentleman to a boy six or 

 seven years old, "do you go to school ?" 



"Yes, sir, I have been three days, and I haven't 

 been punished once." 



And he looked as though he had accompUshed a 

 feat that was worthy of his boasting. And why 

 should he be punished ? That is no object of going 

 to school, any more than being fined or sent to 

 prison is an object of being a farmer or a storekeep- 

 er. What would you think to hear a boy say, he 

 had been on a form or in a store three days and 

 had not been arrested by an oHicer once ? If he 

 has not been breaking any of the laws of the com- 

 munity, why should he be arrested ? And if he 

 should break any of those laws and be punished, the 

 punishment would not be for working on the farm 

 or in the store, but for crime-. And so punishment 

 in school is for crime — for the violation of rules — 

 not for going to school. 



You should remember, young friend, that we 

 must always be imder laws — laws that will protect 

 us from injury and injustice, and that will also pre- 

 vent us from doing injury or any injustice to others. 

 If you learn to comply cheerl'ully with the rules of 

 school, you will find it easy hereafter to comply 

 with tiie laws of the society, under which you must 

 ever live. 



The laws of the land and the rules of school are 

 much like the fences that enclose the public wavs. 

 If there is a good road, you never find any inconve- 

 nience from the fences that enclose it. You never 

 complain of them as abridging your liberty, and in- 

 terfering with your rights, and wish them out of 

 the way. When you drive the cows to pasture, you 

 find these same fences of great service, saving you 

 many a run after your stra}ing drove, and also pre- 

 venting other creatures fi-om coming in from the 

 fields to annoy you. 



LADIES' DEPARTMENT. 



DOMESTIC RECIPES. 



Buckwheat Porridge. — Take a quart of rich 

 milk, and after boiUng it hard, stir in as much buck- 

 wheat meal as will make it of the consistency of 

 thick mush, adding one teaspoonful of salt and a 

 tablespoonful of fresh butter. In five minutes after 

 it is thick enough to take from the fire. If the milk is 

 boiling hard and continues to boil while the meal is 

 being stirred in, very Httle more cooking Avill be 

 required. It should be placed on the table hot, and 

 eaten with butter and sugar, or with molasses and 

 butter. This is sometimes called a five minute pud- 



ding ; it is excellent for childi*en as a plain dessert, 

 or for supper. Some add a seasoning of ginger or 

 grated nutmeg before sending it to the table. 



Indian Muffins. — A pint and a half of yellow 

 Indian meal sifted. A handful of wheat flour, A 

 quarter of a pound of fresh butter, A quart of 

 milk. Four fresh eggs, A very small teaspoon- 

 ful of salt. Put the milk into a saucepan. Cut the 

 butter into it. Set it over the fire and warm it un- 

 til the butter is very soft, but not until it melts. 

 Then take it off", stir it well till all is mixed, and set 

 it away to cool. Beat four eggs very light ; and 

 when the milk is cold, stir them into it alternately 

 v>iih the meal, a little at a time of each. Add the 

 salt. Beat the whole very hard after it is all mixed. 

 Then butter some muffin-rings on the inside. Set 

 them in a hot oven, or on a heated griddle ; pour 

 some of the batter into each ; and bake the muthns 

 well. Send them hot to table, continuing to bake 

 while a fresh supply is wanted. Pull them open 

 with your fingers, and eat them with butter, to 

 which you may add molasses or honey. 



How TO Make Xo-Matters, — This is an article 

 of food which has for many years been confined to 

 the descendants of a single family of this town. 

 Its excellence will commend it to the attention of 

 those housewives who wish to make a good display 

 of culinary skill upon their tables, at the same time 

 having a due regard to economy. The lady who 

 furnishes the recipe has given frequent opportuni- 

 ties of tasting their deUcious flavor ; and if any are 

 inquisitive, perhaps she might be induced to inform 

 them how the cakes obtained their homely name. 



"To three tea-cupfuls of buttermilk add three 

 table-spoonfuls of rich cream, and a small quantity 

 of sugar. Stir in flour until it is of a consistency 

 of paste for doughnuts. Roll out size of a large 

 breakfast plate, and fry in lard to a rich brown col- 

 or. 



"As each cake comes from the fire, cover with 

 apple-sauce made from tart apples sweetened to 

 taste, and spiced with nutmeg or cinnamon, and 

 continue the ))rocess till the plate is well heaped." 

 — Oxford Democrat. 



Nursery Puddin-g. — Slice some white bread, 

 without crust ; pour scalding milk on it ; let it 

 stand until well soaked, then beat it well with four 

 eggs, a little sugar and grated nutmeg. Bake in 

 small cups half filled. 



Use of Salt in Cooking Vegetables, — Here is 

 something everybody ought to have known long 

 ago, and that everybody should now read and re- 

 member : 



"If one portion of vegetables be boiled in pure 

 distilled or rain water, and another m water to 

 which a little salt has been added, a decided differ- 

 ence is perceptible in the tenderness of the two. 

 Vegetables boiled in pure water are vastly inferior. 

 This inferiority may go so far, in the case of onions, 

 that they are almost entirely destitute of either 

 taste or color, though when cooked in salted water, 

 in addition to the pleasant salt taste, a peculiar 

 sweetness and a strong aroma. They also contain 

 more soluble matter than when cooked in piu-e wa- 

 ter. Water which contains l-420th of its weight 

 of salt is far better for cooking vegetables than 

 pure water, because the salt hinders the solution 

 and evaporation of the soluble and flavoring princi- 

 ples of the vegetables. — Sdentijic American. 



