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HINTS TO HOUSEWIVES— DIETETIC BUDS, &c.— ANIMAL FOODS. 



HINTS TO HOUSEWIVES. 



A CORRESPONDENT of the Lady's Book says that 

 the best and most convenieut way to keep eggs is 

 " to have always on hand a saucer of unsalted butter, 

 and as the eggs come in, cover them immediately 

 with a complete coating of this, so as to exclude the 

 air entirely; and when packing, place the small end 

 downwards." 



An excellent way to dry cherries, is to stone them 

 carefully, save the jui^;e which naturally comes from 

 them, and place them in a kettle, juice and all, and 

 to a quart of cherries add a quarter of a pound of 

 good brown sugar; scald and dry on plates in a warm 

 but not hot oven. The choicer varieties will give a 

 preserve preferable to raisins, and of delicious flavor. 

 Currants, also, prepared in the same way, are useful 

 in many ways in flavoring pies, puddings, etc. 



We herewith republish a recipe given in last year's 

 volume, for making currant wine: "Carefully pick 

 and stem your currants, bruise them thoroughly, and 

 strain. To a quart of juice add two quarts of water 

 and three pounds of good sugar. Fill your cask or 

 vessel full, taking the precaution of having a little on 

 hand to replace the loss by fermentation; bung loose- 

 ly, and when the scum ceases to ri.se, close tight; and 

 in a few months you will have a genuine native wine. 



In our January number we published a choice re- 

 cipe for making currant jelly, to which we would 

 refer our readers. 



The following recipe for preserving cherries has 

 been kindly furnished us by a fair friend, and we can 

 vouch for the quality of the preserves made accord- 

 ing to the directions: Take equal quantities ot cher- 

 ries and good coffee sugar. After boiling the fruit 

 ten or fifteen minutes, skim it out, and then boil the 

 liquor to a thick syrup, taking off the scum as it rises, 

 and apply the syrup to the fruit in suitable jars for 

 preservation. 



DIETETIC BUDS AND YOUNG SHOOTS. 



Thrsk comprehend the l>ulbous-rooted plants — the 

 roots being iu reality subterranean .buds. Onions, 

 leeks, garlic, chives, shallots, and the rosanibole of 

 Denmark, are of this class. They are very pungent, 

 owing to an acrid volatile oil, and to weak stomachs 

 exceediiiirlv objectionable. We have, indeed, so 

 many heit^'.r things to eat, that it were wfU if all per- 

 BOIH woulil let them alone. None but torpid nerves, 

 and hal l-pal.-iied oigans of taste ever desire such ac- 

 rimonious alinjeiit^i. 



Asparagus, though agreeing botanically, is V( 

 different dietetically,^ being one of the most whc 

 some and nutritive <if the spinaceous plants. '1 

 term .isparagus, however, comprehends the coram 

 garden vegetable of that name, (asparagus officii 

 lis,) sometimes also called sparrow-grass; the s 

 kale, [crambe vMritima,) growing naturally iu m: 

 places along the sea-shore ; the artichoke pro] 

 (cynara scolymus) also a niaratime plant in its w 

 state; the cardoon, (cynara cardunculus,) a nat 

 of Candia, and similar to the artichoke; the rampi 

 (campanula sapiiiwulus,) a native of England, thoi 

 not much cultivated; the Prussian asparagus, ( 

 nilhogalumpyrenacum.) an inferior kind of aspt 

 gus raised in some parts of Europe; and the blad 

 campion, (silme injlala,) which is seldom seen in 

 country. 



The common asparagus, or sparrow-grass, is 

 delicious as any vegetable of the kind ought to 

 and as wholesome as any can be; hence our horti 

 turista would do well to let this variety supersede 

 others of the species. — Hydropathic Cook Book. 



ANIMAL FOODS. 



The alimentary principles derived from the ani 

 kingdom are the proteinaceous, gelatinous, olea 

 ous, and the sacharine matter of milk; in o 

 words, fibrin, albumen, casein, gelatin, and su 

 They are yielded by flesh, blood, cartilages, ligami 

 cellslar and nervous tis.^ue, viscera, milk, and e 

 All the species of animals — beasts, birds, fishes, 

 tiles, and insects — which human ingenuity has 1 

 able to grasp, have been " appropriated " as nou 

 ment, and there is scarcely any part of any an 

 carcass which has not been more or less eniploy( 

 human food. 



In the most civilized countries the domestic 

 animals afford the principal flesh-meat; though 

 practice of eating the oxen which " have plowec 

 us," the cows which have " given us milk," the 1 

 which we have petted, and the sheep which ' 

 warmed us with its fleece," seems more becoming 

 savage than the civilized state of society. 



The manmials — neat cattle, sheep, and hogs- 

 ford the chief supply of this kind of food in 

 country. To this class also belong the deer, ra 

 hare, elk, moose, buffalo, and bear, which are 

 ployed to some extent in many countries. The 

 muck Tartars, and some other tribes of the hu 

 family, eat their horses, dogs, cats, rats, and mic( 



Of birds, the common fowl, turkey, goose, c 

 partridge, woodcock, and pigeon are princi 

 eaten. A variety of other game birds are fouu 

 the refectories. 



Among the reptiles used as food are the va 

 kinds of turtles, and several species of frogs, 

 flesh of vipers was once recommended by rej 

 physicians as a restorative diet for invalids! 



Our waters afford an innumerable variety of fi 

 nearly all of which are devoured by the human 

 imal. 



The shellfish employed as food are the lol 

 crawfish, crab, prawn, shrimp, oyster, muscle, c( 

 whelk, limpet, periwinkle, etc. 



Unquestionably the very best, or, if any prefe 



