Sl)c former's iHontljln I Hsttor. 



67 



without danger of being seized with the cramps 

 she may he permitted to range somewhat ai 

 large in search of grass, Utat being the natural 

 food of the goose. Chives chopped up fine and 



mixed ii|' with their lood one: a clay, Will he 

 found beneficial. When the goslings get six or 

 eight neks old, they may he allowed messes ol 

 boiled potatoes and Indian meal dough, in which 

 chives have been chopped fine and mixed. 



Goslings are liable to diarrhaa : this may be 

 cheeked by mixing a tea-spoonful of powdered 

 chalk or charcoal in a pint of their loud. The 

 same precaution is necessary with regard to wa- 

 in-, with voting goslings as with young ducks.— 

 Their drinking water should therefore be given 

 them tinder the same restrictions, ami as much 

 care taken tn preserve them dry as with the 

 young of ducks. The goslings should have clean 

 Straw placed beside their mother for them to 

 sleep on in the goose-house at night. The house 

 should at all times be kept clean. 



It may he well to observe here, that each kind 

 of potdtrj would he the better of having a sepa- 

 rate house for their accommodation.— American 

 Farmer. 



Old Scraps for Young Housekeepers.— Do 

 not have carpets swept any ulieuer than is abso- 

 Inli Iv necessary. Alter dinner sweep the crumbs 



into a dusting-pan with your hearth-brush; and 



it' you have been sewing, pick up the shreds by 

 liaiid. A cafpet can be kept very neat ill ibis 

 way and a broom wears it very much. 



lY you happen lo live ill R house which has 

 marble tire-places, never wash them with Buds; 

 ibis destroys the polish in time. They should he 

 dusted; the spots taken offjvith a nice oiled 

 cloth; and then rubbed dry with a soft rag. 



It' feather beds smell badly or become heavy, 

 from want of proper preservation of feathers or 

 from old age, empty them and wash the feathers 

 thoroughly in a tub of suds; spread them in 

 your garret to dry, and they will tie as light and 

 good as new. 



It" \on have a strip of land, do not throw away 

 suds." Both ashes and suds are good manure for 

 bushes and young plants. 



After the "la>t of May or first of June, the little 

 millers which lay moth-eggs begin to appear.- 

 Therefore brush all your woolens and pack them 

 away in a dark place covered with linen. Pep- 

 per, red-cedar chips, tobacco — indeed almost any 

 Strong spicy smell is good to keep moths out of 

 your chests and drawers. But nothing is as good 

 as camphor. Sprinkle your woolens with cam- 

 phorated spirit, and scatter pieces of camphor 

 gum among them, and you will never be troubled 

 with mollis. 



If you have a greater quantity of cheeses in 

 the bouse than is likely to lie soon used, cover 

 Ibcm carefully with paper, fastened on with flour 

 paste, so as to exclude the air. They should be 

 kept in a dry, cool place.— Hat. Eve. Post. 



riety of first-rate kinds, we place this at the bead 

 of the list of early winter apples." 



The oldest I Wll trees of the Melon apple 



: ,re in the old Chapi -chard, Kasl Blnomfiehl, 



\. V. Oliver Chapin, Jr., has informed our cor- 

 respondent just quoted, that his lather used to 

 say that " the kind was brought from Salisbury, 



Cr ." Mm, w lersianil, there is no fruit ol 



ibis kind in Connecticut; I from certain 



strong nails of resembli s between this and 



the Northern Spy apple, which originated in the 

 Chapin orchard, we suspect that they are both 

 seedlings from the same source. 



The following is a correct description of the 

 Melon apple : 



Fruit of medium or huge size, roundish-flat- 

 tened, pretty "regularly formed, surface shining, 

 but a little uneven. Skin fair— the ground color 

 of n pale yellowish while, prettily marked will. 

 broken streaks of pale purple in the shade, and 

 striped thickly with rich dark purple on the sun- 

 ny side. Stalk about three-fourths of an inch 

 long, rather slender, inserted in a wide round 

 cavity which is marked with greenish russet. — 

 Calyx closed, set in a deep basin, which is wide, 

 finely painted at the bottom. Flesh white, fine 

 grained, at once crisp and lender and exceeding- 

 ly juicy, (somewhat like a watermelon in these 

 respects.) and like a remarkably refreshing, 

 sprightly, and delicioun flavor— a line mingling 

 of sweet and acid. Core rather close; seeds 

 rather small, broad, and black. Season, October 

 and December. 



Altogether we regard this fruit, in point of 

 form, size, beauty, ami refreshing delicious flavor, 

 as one of the finest dessert apples.— Douming'l 

 Horticulturist. 



above indicated. The profits of the sale, on 

 vesting and velvet, amounted to thirty-three dol- 

 lars, out of which the clerks were permitted to 

 pay for a supper of oysters. The best of this 

 brief tale of dry goods is to be told. The lady 

 bad her cloak made, and one or two of her 

 friends, delighted with it, bought the rest of the 

 velvet ; ,t tlie same price. 



There is a moral in this anecdote, which we 

 leave to be discovered by the ingenuity of all 

 our lady readers who occasionally go shop- 

 ping. — Island Oily 



The Melon Apple. 



Among all the dessert apples that have been 

 originated in this country within the last few 

 years, and the number is not small, we consider 

 two varieties, which have been introduced to 

 public notice from Rochester, N.Y., as especially 

 deserving the attention of all cultivators. The 

 first of these is the Northern Spy, with which 

 our readers are already familiar ; the second is 

 the Melon. Both have 'added to unusually good 

 qualities one characteristic excellence in great 

 perfection, viz: exceeding freshness of flavor, 

 jui-iness, and crispness. The Northern Spy is 

 universally popular where it is known as a late 

 winter or spring fruit, and the Melon apple de- 

 serves to lie held in equally high estimation as 

 one of the most delicious and valuable uf early 

 w inter fruits. 



Specimens of Melon apple were sent us this 

 autumn by Win. R. Smith, of Macedon, N.'Y., 

 who is tin mi I in r with all the finest standard ap- 

 ples grown in this country. In a subsequent 

 letter Mr. Smith says, in reply to our high com- 

 mendations ol' ii : "It is difficult to form a cor- 

 rect judgment of a fruit from a few specimens. 

 You need to lie domiciled in its company for a 

 nionili or more to give lime lor the novelty to 

 wear off, and to ascertain whether first impress- 

 ions are permanent. We have been using this 

 fine apple for sometime, and, among n large va- 



Sclling Dry Goods. 



People generally think that it is a very easy 

 mailer to stand behind a counter and retail dry 

 goods; but a week's experience in the business 

 would convince the cleverest man that it is much 

 more difficult and laborious than the task of 

 turning a grindstone twelve hours per diem. — 

 The office of salesman embodies, in its duties, 

 necessity lor the shrewdness of a politician, the 

 persuasion of a lover, the politeness of a Ches- 

 terfield, the patience of Job, and the impudence 

 of a pickpocket. There are salesmen who make 

 it a point never to lose a customer. One ot these 

 gentlemen, who is in a store in Chatham street, 

 not long since was called to show a very fastidi- 

 ous and fashionable lady, who "dropped in while 

 going to Stewart's," lo examine some rich silk 

 cloaking, livery article of the kind was exposed 

 to her view, — the whole store was ransacked — 

 nothing suited. The cosily material was stigma- 

 tized as " trash," — everything was common, and 

 not lit for a lady. She " guessed she would go 

 to Stewarts's." The salesman pretended to be 

 indignant. 



"Madam," said lie, in a tone'of injured inno- 

 cence, "1 have a very beautiful and rare piece of 

 goods,— a case whieli I divided with Mr. Stewart, 

 who is my brother-in-law ; but it would be use- 

 less to show it to j oil. It is the only p'.ece lull in 

 the citv." 



'•Oh! allow me to see it," she asked, in an 

 anxious tone, and continued,"] had no intention 

 of annoying you, or of disparaging the merits of 

 jour wares." 



The salesman, who was now watched in 

 breathless silence by his fellow clerks, proceed- 

 ed, as if with much reluctance, and with ex- 

 pressions of fear thai it would be injured by get- 

 ting tumbled, to display an ancient piece of vest- 

 ins, which had been lying in the .-lore five years, 

 and was considered to be unsaleable. The lady 

 examined and liked it much. That was a piece 

 of goods worthy to be won 

 a yard ? 



"Twenty-two shillings." 

 "Oh! that is very high." 

 "There!" exclaimed be, beginnin 

 up, "I knew you would say that." 



"Slay! stay! don't lie in SO great a hurry!" 

 she cried— "Til give yon twenty shillings." 

 "Madam, you insult me again." 



"Cut me off yards, and you can make up 



the deduction on some velvet which I require lor 

 trimmings," almost entreated the fair shopper. 



The salesman, after inueh persuasion, sold the 

 lady the 'vesting, for which they bad in vain 

 sought to get five shillings per yard, lit the price 



Tacts for the Ladies. 



Plum Cake.— Make a cake of two cups of but- 

 ter; two cups of mola-ses; two eggs; one cup 

 of milk or buttermilk; one teaspoonful of salie-_ 

 ratus, or volatile salts (which is better ;) a gill ot 

 brandy; one teaspoonful of essence ol' lemon; 

 two nutmegs; anil flour to make it a stiff batter. 

 Beat it well; then add one pound of raisins, 

 stoned and chopped ; one pound of currants, 

 well washed, anil dried by the fire ; and one or 

 two quarters of citron. Bake in a quick oven. 



This is a fine rich cake, easily made, and not 

 expensive. 



Syrup of Hoarhonnd— T:^". dried hoarhonnd, 

 1 ounce; hoarhonnd water, 2 pounds. Digest in 

 a water bath two hours. Strain, and add 4 lbs. 

 while sugar. 



Heart Cakes.— Beat half a pound of butter to 

 a cream; lake six eggs; beat the whites to a 

 froth, and the yolks with half a pound of sugar 

 and half a pound of Hour; beat these well to- 

 gether; then add n wine-glass of brandy; halt a 

 pound of currants, washed and dried; and a 

 quarter of citron, cut in slices. Mix it well, and 

 bake in small heart-shaped tins, hall filled. In 

 a quick oven, fifteen minutes will bake them. 



Essential Salt of Lemon. For removing iron 

 moulds, ink spots, and stains from linen and cotton. 

 —Take one ounce of oxalic acid in fine powder, 

 mix with 4 ounces of cream tartar, put it up in 

 small oval boxes. Wet the linger in water, dip 

 it in the powder and rub it on the spot gently, 

 keeping it rather moist, and the stain will disap- 

 pear without injuring the fabric The salt of 

 lemon used as a beverage is simply tartaric acid, 

 put up in long bottles. 



Velvet Cakes.— 'To one quart of flour put a pint 

 of warm milk, and a gill of yeast ; Stir it well ; 

 then set it in a warm place to rise, lor two hours ; 

 then work into it two large tablespoonluls ol 

 melted butter, or beef dripping ; Hour your bauds 

 well, and make it in small cakes; rub a bit id 

 butter over a pan, and lay them m; dip your 

 bands in milk, and pass it over the tops ot them, 

 and bake in a quick oven. 



How much was it 



to fold it 



Rearing and Feeding Calves. 



[Abridged from the German.] 

 Having had thirty-four years' experience in 

 rearing calves, 1 hope you will excuse the liberty 

 I take in sending you the following account of 

 my practice— especially as-I have found my me 

 tbod so much better than allowing the calves to 

 suck their mothers. Whether the animals were 

 intended for keepers or feeders, 1 have always 

 found that my method brings them soonest to 

 perfection. It is shortly this: 



1. For the first week the calf receives daily 

 six quarts of new milk, as warm as it comes 

 from the cow, in three portions— at morning, 

 noon, and night. I carefully adhere to these 

 three times ol feeding for Hie hist twelve weeks. 



2. In the second week the milk is increased 

 by half a pint at each feeding time ; so thai the 

 calf receives, according to its Strength, not less 

 than 61 to 7 quarts per day. 



3 In the third week the calf no longer re- 

 ceives new milk, but the milk of the previous 

 day skimmed; always taking care to warm the 

 milk sliglulv, and at the same time increasing 

 the quantity", so that the daily ration is now /* 

 quarts. 1 also commence at this lime lo intro- 

 duce into (he drink .-mall portions of boiled Im- 

 ,-eed, or linseed meal and crushed peas." 



4 I proceed in the same manner in the 

 fourth, fifth and sixlb weeks, except that the 

 milk is increased each week by hall a pint at 



"~ « Corn-meol Blight lie substituted for flax-seed, and lor 

 beans or other meal. 



