THE GENESEE FARMER. 



341 



fabics r gqrattnunt 



ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Farmer. 



M. Jaset says that an infusion of wild thyme will, in 

 many cases of whooping-cough and affections of the 

 air passages, remove the complaint when all other 

 remedies fail. 



Parsxep Fritters. — Boil parsneps until tender; mash 

 and season with butter, pepper and salt; make them in 

 pats, dip them in butter, and fry in very little fat until 

 brown : or cover them with egg and cook gently. 



Bread Cakb. — One and a half pounds of dough after it 

 is raised, ten ounces of butter, one pound of sugar, and 

 four eggs ; add one nutmeg, half a teaspoon of soda dis- 

 solved in a cup of milk, and two tablespoous of flour. 



Cream Cake. — Put two eggs in a coffee cup, fill the cup 

 with cream, beat the cream and eggs together, add half a 

 teaspoonful of soda, a coffee cup of sugar, half a coffee 

 cup of flour and a little salt. This will make one loaf. . w 



Washington Cake. — One-half pound of butter, one 

 pound of sugar, one pound of flour, one pound of stoned 

 raisins, a wine-glass of brandy or wine, a tablespoonful 

 of cinnamon and mace, and two teaspooufuls of salenitus. 



To Take Out Fruit Spots. — Let the spotted part of the 

 cloth imbibe a little water, without dipping, and hold the 

 part over a lighted common brimstone match at a proper 

 distance. The sulphurous gas which is discharged soon 

 causes the spot to disappear. 



Parsnep Oysters. — To one pint of mashed parsneps add 

 three well-beaten eggs, a tablespoonful of butter, pepper 

 and salt to suit the taste, and sufficient flour to hold the 

 mixture together. Make iuto little flat balls and fry 

 brown in butter. 



Soiled Carpets. — When soiled, carpets maybe cleaned 

 after beating with the following mixture: Two gallons of 

 water, with half a pound of soft soap dissolved in it, to 

 which add four ounces of liquid ammonia; this may be 

 rubbed on with a flannel, and the carpet then rubbed dry 

 with a eoarse cloth. 



Stone Cream.— This can be made to perfection in the 

 following simple manner: Put a thick layer of green- 

 gage, apricot, or any other jam, at the bottom of a glass 

 dish; boil an ounce of isinglass in a pint of cream or 

 milk; if for home use, sweeten to your own taste; pour 

 it over the jam, and when cold it will be quite solid, and 

 a deliciously sweet dish. 



Corn Bread. — One pint of flour, one pint of corn-meal, 

 one pint of milk, a tablespoonful of butter, one egg, two 

 heaping teaspooufuls of cream-tartar, and one small tea- 

 spoonful of soda. 



Another Way. — Take three pints of corn-meal and a 

 quart of sour milk ; stir well together, forming a thin 

 batter ; adu three eggs, a little salt, and a teaspoonful of 

 saleratus. Mix all well by a thorough stirring ; then pour 

 the batter into pans, half an inch in depth, and bake 

 with a quick heat. . 



Almond or Cocoa-nut Cake. — Two coffee cups of sugar, 

 two of flour before sifting, one teacup of butter, two 

 tablespoonfuls of cream, aud the whites only of two eggs. 

 Add a pound of soft-shell almonds or one cocoa-nut. 

 This will make two medium loaves, which cannot fail to 

 be excellent. We take pleasure in giving this receipt, as 

 it is one of the few which the most inexperienced can use 

 with every prospect of success. 



A Few Words about Furs. — It is said that London is 

 the fur mart of the world, although the climate of Eng- 

 land is such that they are but little used. Russian sable 

 is the most valuable of all furs, and the skins are exceed- 

 ingly scarce. According to the latest statistics, but twenty- 

 five thousand of them were produced in the Czar's do- 

 minions. The prices paid for them are enormous. In 

 New York a set — tippet, muff and cuffs — costs from one 

 thousand to three thousand dollars. The sable for lining 

 one of the Emperor's cloaks, exhibited at the World's 

 Fair in 1851, was valued at five thousand dollars. One 

 kind of the Russian Sable is called Silver Sable, on ac- 

 count of the long white hairs which are conspicuously 

 mingled with the dark-brown, which is the usual color. 

 This commands a very high price, partly from its rarity 

 and partly because it cannot be imitated as readily as 

 the brown. The peculiarity of this fur is its greit soft- 

 ness, and the length and heaviness of the hair. The 

 Ermine has a value of its own from its delicacy and 

 beauty, although it is not a very expensive fur— not nearly 

 so much so as the Hudson Bay Sable, which ranks next 

 to Russian. As the Hudson Bay Company take their 

 skins very far north, they are often very nearly equal in 

 elegance to the Russian, although they cost rather less 

 thau half the amount which is .given for their near rela- 

 tion. The American Sable is taken south of the do- 

 minions of the Hudson Bay Company. It stands third in 

 the list of furs. Next are the Mink aud the Stone Martin. 

 For the last few years fashion has given a value to the 

 Mink which it formerly gave to the Stone Martin. It has 

 no equal for durability, and in appearance is eminently 

 respectable— sufficiently elegant for all ordinary pur- 

 poses, and has the advantage of never looking too well 

 for the plainest dress. It varies very much in quality. 

 The most valuable skins have long dark hair, and are 

 quite soft. 



Iu selecting furs of any kind, always look for white 

 hairs, which in the natural skins are scattered here and 

 there, as they are your security against dyed fur. French 

 Sable means any very inferior fur dyed to imitate a valu- 

 able one. It is very poor economy to purchase them. 

 The Fitch and Siberian Squirrel are much used, and are 

 just as useful for warmth and fully as durable as any 

 other, and are much less expensive. 



For sleigh robes the Black Bear is highly valued. The 

 White Fox is very elegant, and so is the Black Fox, which 

 is a Canadian fur, and highly valued in Europe. Raccoon 

 skins and Muskrat are commonly used, aud answer very 

 well, but are not as comfortable as those which have 

 longer and heavier fur. The old Buffalo robe, which for- 

 merly stood so high, has lost its place, and is almost en- 

 tirely discarded; but it certainly had merits of its own, 

 which its more showy successors have not attained. 



