536 



NEW ENGLAND FARMER. 



Nov. 



in the heart, when he is allowed to stay there. 

 And I'll tell you the name of that worm, and de- 

 scribe him to you when you come across him, so 

 that you will guard against his sly mode of doing 

 mischief. I say his sly mode of doing mischief. 

 That is the greatest danger one has to fear. It is 

 his sneaking way of spoiling the young plant. 



A very dear friend of mine has two children. 

 One of them is about eight years old, and the oth 

 er, perhaps, twelve. Now, the younger of these 

 brothers is beloved by everybody, while the older 

 is very generally disliked. Shall I tell you the rea 

 son why people regard the two brothers with feel- 

 ings so widely different ? I know well enough 

 what the reason is. It is because one is unselfish, 

 and the other is selfish. Nathan, the older brother, 

 was not always the unlovely boy he is now. When 

 I first knew him, several years ago, though he had 

 then rather too much selfishness about him, I 

 thought I could see a great many things to love in 

 him. The truth is, that thief of a worm, selfishness, 

 has been at work for years in his heart, and he has 

 been eating all the time. He has grown to be a 

 large worm now. The plants he has fed on have 

 nourished him and made him grow. He does his 

 work faster and faster, as he gets larger. 



It is astonishing what havoc this worm makes in 

 the garden of that boy's heart. The sly fellow 

 does not content himself with one plant. He 

 gnaws a little at the root of one, and then goes to 

 another, until he has injm'ed, if not quite spoiled 

 everytliing lovely in the garden. The worm seems 

 to like the finest plants better than the rest, and so 

 he eats away at the roots of Kindness, Charity, 

 Gentleness, Love, Forgiveness, Truth, Frankness, 

 Generosity, and such tender and delicate plants as 

 these. 



I tell you Avhat, young friend. Selfishness is one 

 of the worst enemies you can harbor in your breast. 



" Oh, I'm not selfish. Uncle Frank. Pray don't 

 accuse me of selfishness." 



I don't accuse you of selfishness. I hope, indeed , 

 you are not selfish. But, as I said before, this 

 worm is a sly fellow. He creeps slyly into the 

 heart, in the first place, and he does his work there 

 slyly. You had better look out for him. That is 

 my ad\ice. If he is in, turn him out ; the quicker 

 the better. If he has not crept in yet, don't let 

 him in. Keep him out, keep him out! — Youth" s 

 Cabinet. 



LADIES' DEPARTMENT. 



DOMESTIC aECIPES. 



Baked Beets. — A good housewife assures us 

 that the mode of cooking beets herein described, is 

 preferable to all others : 



" Beet root cannot be too much recommended to 

 the notice of manlund, as a cheap and salubrious 

 substitute for the now failing and diseased potato. 

 Hitherto the red kind has been only used in Eng- 

 land as a pickle, or as a garnish for salad ; even the 

 few who dress it, generally boil it, by which process 

 the rich saccharine juice is lost, and the root conse- 

 quently rendered less nutritious by the quantity of 

 water it imbibes, as well as by parting with the na- 

 tive syrup, of which it is thus forcil^ly deprived ; it 

 is, therefore, strongly recommended to bake instead 

 of boiling them, when they will be found to afford 



a delicious and wholesome food. This is not an 

 untried novelty, for both red and white beets are 

 extensively used on the continent ; in Italy, partic- 

 ularly, they are carried about hot from the oven 

 twice a day, and sold publicly in the streets ; thus 

 they are 2)urchased by all classes of people, and 

 give to thousands, with bread, salt, pepper and but- 

 ter, a satisfiictory meal. There are few purposes 

 for which baked, or even roasted or fried beet root, 

 would not be found preferable to boiled. — Jig. Ex- 

 change. 



To Preser\'e CRAB-ArPLES. — Take off the stem, 

 and core them with a pen-knife, without cutting 

 them open ; weigh a pound of white sugar for each 

 pound of prepared fruit ; put a teacup of water to 

 each pound of sugar ; jnit it over a moderate fire. 

 When the sugar is all dissolved, and hot, put the 

 a])])les in ; let them boil gently until they are clear, 

 then skim them out, and spread them on flat dishes. 

 Boil the syrup until it is thick ; put the syrup in 

 whatever they are to be kept, and when the syrup 

 is cooled and settled, pour it carefully over the 

 fruit. Slices of lemon boiled with the fioiit may 

 be considered an improvement ; one lemon is 

 enough for several ])ounds of fruit. Crab-apples 

 may be preserved whole, with only half an inch of 

 the stem on; three-quarters of a poimd of sugar 

 for each pound of fruit. — Godey's Lady's Book. 



Custard Pie without Eggs. — Place a quantity 

 of new milk, as much as desired, over a slow fire, 

 and allow it to heat sloM'ly until it boils, taking 

 pains not to scorch it, as that imparts a disagreeable 

 taste. For every quart of milk take four table- 

 spoonfuls of flour, lieat it M-ell with cold milk to 

 prevent it from being lumpy, and as soon as the 

 milk boils, pour in the thickening and stir it well 

 until it boils again, then remove it instantly from 

 the fire. Sweeten to suit the taste, and flavor with 

 nutmeg or cinnamon, and it is ready for use, either 

 cold or hot. Prepare the crust as usiial for custard 

 pies, fill them with the above preparation, and bake 

 hem an hour in an oven moderately hot. When 

 sufficiently cooked, they will resemble in appearance 

 a genuine " egg pie," and will scarcely be distin- 

 guished by the taste. Custards may be made in 

 the same way, and if baked until the whey starts, 

 they will be nearly equal to those prepared with 

 eggs, nice and other puddings may be made with- 

 out eggs, by boiling and thickening the milk in this 

 way, and if they are well baked will prove excel- 

 lent. — Ohio Cultivator. 



To Make Good Jelly. — Take apj)les of the best 

 quality and good flavor, (not sweet,) cut them in 

 quarters or slices, and stew them till soft; then 

 strain the juice, being very careful not to let any of 

 the pulp go through the strainer. Boil it to the 

 consistency of molasses ; then weigh it and add as 

 many pounds of sugar, stirring in constantly imtil 

 the sugar is dissolved. Add one ounce of extract 

 of lemon to every twenty pounds of jelly, and Avhen 

 cold, set it away in jars. It will keep good for 

 years. Those who have not made jelly in this way, 

 will do well to try it. They will find it superior to 

 currant jelly. — Michigan Farmer. 



Bachelor's Pone. — One quart of milk, two 

 eggs, teaspoonful of sateratus, and Indian meal 

 sufficient to make a batter about the thickness of 

 jjancakes. Bake quick in pans previously buttered, 

 and eat while they are warm. 



