633 



NEW ENGLAND FARRIER. 



Nov. 



labks' Dtparlmciit. 



THEJ EXPECTED BHIF. 



Br J. O. SAXE. 



Thus I heard a poet say, 



As he sung in merry glee: 

 "Ah 1 'twill be a goltlen day, 



When my ship comes o'er the seal 



"J do know a cottage ''ne 



As a poet's house should be, 

 And the cottage shall he mine, 



When my bLlp conjcs o'er the seal 



"I do know a maiden fair, 

 Fair and fond and dear to me. 



And we'll be a wtdd -d pair, 

 When my sbip comts o'er the seal 



"And within that cottage fine, 



Blest as any king may be. 

 Every pUaBiire i-liall ije mine, 



Wneo my stiip comes o'er the seal 



"To be rich is to he great; 



Love is only for the free; 

 Give me patii'ijie wnile 1 wait 



Till my sbip comes o'er the seal" 



Months and years have come and gone 



Bin' e the poet sang to me. 

 Yet he t-ti 1 keeps hoping ou 



For the ship from o'er the sea I 



Thus th'? siren voice of Hope 

 Whiepv rs still to you and me 



Of somtthing in the future's scope. 

 Some golden ship from o'er the sea I 



Never sailor yet hath found. 

 Looking windwarJ to the lee. 



Any vessel homeward bound, 

 Like tnat ship from o'er the sea I 



Never comes the shining deck, 



But that liny ilnud may be. 

 Though it seeuis the merett speck, 



The promised ship from o'er the Beat 



Never looms the swelling sail, 

 But the wind i» blowing free, 



At'd that may be the precious gale 



That brings the ship from o'er the seal 



HOU8EHOL,D RECEIPTS. 



A reader who says she has tried some of the 

 original receipts published in the Farmer, and 

 found them very good, desires her sister house- 

 wives to keep this department well filled, and 

 contributes her share, as follows : — 

 Makizig Yeast. 



Take five good-sized potatoes ; pare and 

 wash clean ; grate them fine ; add one cup of 

 sugar; two-thirds cup of salt; then pour in 

 about three (juarts of boiling water, and keep 

 ttirring ; when about milk warm, add one cup 

 of hop water and a cupful of yeast, if you 

 Lave it, if not, take one yeast cake, dissolved 

 in a cup of warm water. 



Cottage Pudding. 



One cup of milk ; one egg ; two tablespoon- 

 f uls of melted butter ; two cups of Hour ; one 



teaspoonful of cream of tartar; half a tea- 

 spoonful of soda. Bake half an hour and 

 serve with hot sauce. Ellie. 



Chester, N. H., 18G8. 



Tomatoes next Winter. — This favorito 

 vegetable is eaten with added relish during 

 winter, when the garden is locked up, and 

 "sauce" is hard to procure. A little pains- 

 taking now will secure a good supply for the 

 time '>f ncid. Select ripe, soun 1 ton^atoer, 

 place them in a colander, immerse them in 

 boiling water to loosen the skins, lift them out, 

 and peel them at once. Cook them in a por- 

 celain lined kettle. Tin will answer if it be 

 not mtich worn, but iron is easily corroded by 

 their acid, and the fruit will be spoiled in color 

 and flavor by its use. Stir with a wooden 

 spoon or pudding stick. Tomatoes may be 

 kept without very thorough cooking, but as 

 they are largely composed of water the sauce 

 will be much better if boiled down one-half or 

 more of its original bulk. Put them up in tin 

 cans if bottles cannot be procured, and solder 

 the tops tight while the contents are boiling 

 hot. This is a troublesome process, and fruit 

 preserving jars or bottles, which are now easily 

 had at almost every country store, will be pre- 

 ferred. With these, as with all vegetables or 

 fruits to be kept air-tight, the one great point 

 of care is to make them air-tight. Have the 

 bottles heated that they may not crack, pour 

 in the hot contents, filling the jar, and fasten 

 the cover at once. By the use of fruit-pre- 

 serving powders or solution, which prevent 

 fermentation, less care is needed to exclude 

 the air. Many who have used these prepara- 

 tions prefer them to the former method. 

 — American Agriculturist. 



Apple Jam. — The apples which should be 

 ripe, and of the best eating sort, being pared 

 and quartered, are put into a pan with just wa- 

 ter to" cover them, and boiled until they can 

 be reduced to a mash. Then for each pound 

 of the pared apples, a pound of silted sugar 

 is added, being sprinkled over the boiling 

 mixture. Boil and stir it well until reduced 

 to a jam. Then put it into pots. The above 

 is the most simple way of making it; but to 

 have it of the best possible clearness, make a 

 thick syrup with three pounds of suj^ar to each 

 pint of water, and clarify it with an egg. Then 

 add one pint of this syrup for every three 

 pounds of apples, and boil the jam to a proper 

 thickness. 



Sweet Spiced Peaches. — Select large 

 freestone peaches with large pits, quite ripe, 

 but not the least soft ; remove the roughness 

 of the skin by friction; then halve the peach 

 and take out the pit; fill the cavity with white 

 mustard-seed, one pod of bird or cherry pep- 

 per very small, or if these cannot be obtained, 

 two kernels of black pepper, a few cassia 

 buds, and a piece of mace ; sew them up, 



