i'HE LANCASTER FARMER. 



31 



said she had seeu the rose Itself, but had. never seen 

 any so lovely and perfect as this one. The flesh 

 colored one was also commented upon and |)rai«od. 

 Finally the young man volunteered the iuforniatlon 

 that all were white In the morning, and that this 

 coloring was done by pultinn one Into green ink, and 

 the other Into red InU, Although the leaves were 

 beautifully colored, the <oloring would not rub off- 

 It only required ten minutes to charage the lolnr. 



Tuberoses. 

 The Miehiffan Farmer gives some practical advice 

 on the treatment of tuljeroses. It says : "Tuberoses 

 when taken up in the fall should be well I'ricd and 

 laid away on shelves in a warm place for winter. 

 The young bulbs or olfsets, both of tuberoses and 

 gladiolus bulbs, should be removed either In the fall 

 or before planting In the spring. If old bulbs are 

 planted with the young ones attached, the result is a 

 mass of leaves and no flowers. Tuberoses will not 

 endure cold or moisture, either in the ground or 

 when stored, the result of exposure being the decay 

 ' of- the embryo flower-stem within the bulb. Bulbs 

 In which this chau^'C has taken place will produce 

 ftbundance of leaves but no flowers." 



Propagating Fuchsias. 

 The following method of raising young plants of 

 fuchsias is said to be practised by cottagers ill the 

 westof England : "In the autumn, after the Irost has 

 destroyed the foliage, the wood of the present season 

 Is cut otf close to the ground, and laid like a sheaf 

 of corn in a trench a loot deep. The bundle is cov- 

 ered with a few inches of soil, and here It remains 

 until spring, when a multitude of shoots may be 

 seen pushing their way through. Tlie soil Is then 

 carefully moved, and "with a sharp knife a cut is 

 made each side of a joint ; and the result is, rooted 

 plants enough for the parish. The old stool throws 

 up more vigorously than before, to bo served In the 

 same way the following autumn." 



Domestic Economy. 



How to Cook a Turkey. 

 Unless it is badly soiled, never soak, wash or wet a 

 turkey, as many do. Indeed washing injures any 

 kind of meats and Hsh, except those kept in salt 

 brine. Carefully draw the turltey, and wipe thorough- 

 ly inside and out with a dry towel. It will thus keep 

 longer uncooked, and be better flavored. If it 

 chances to be a tough one, steam It an hour or two, 

 as needed, before baking. If one has not a steamer 

 large enough, as few have, it may be done in a wash 

 boder, supporting the bird, above the water on a 

 couple of inverted basins, or suspending it by strings 

 from the handles. My family has leariTed to like 

 plain stuffing rather than the highly seasoned, rich, 

 indigestible dressing so much in vogue. I use stale 

 bread . chopped fine, just moistened with scalding 

 water, not to a " mush," and add a little butler^salt, 

 pepper, and, if desired, a small pineh of sweet mar- 

 joram or thyme. Most like summer savory, but we 

 omit It, because not relished by one of the family. 

 After stuffing and sewing, fasten the wings and legs 

 down closely with skewers or by tying with strings. 

 Koasl in the dripping pan MiWio!(< 'imicr. To keep 

 the skin from scorching, basic now and then with 

 a little water seasoned with butter and salt. Bake 

 thi<ough uniformly to a light brown, avoiding burn- 

 ing or hardening any part. A good oyster siufliiig, 

 -when easily obtainable, i^ liked by many, as follows: 

 Drain off most of the liquor from the oysters, seasou 

 with sufficient butter and pejiper, and roll them in 

 cracker or bread crumbs. Fill the cavity of the 

 turkey entirely with these. 



Useful Remedies. 



aching termed colic, add a teaspoonful of salt to- a 

 pint of cold water, drink it and go to bed ; it is one 

 . of the speediest and best remedies known. The same 

 will revive a person vfho seems almost dead from re- 

 ceiving a fall. In an apopletie flt Do time should be 

 lost in pouring down salt water, or sponging the 

 head with cold water until the senses return, when salt 

 will completely restore the patient from his lethargy. 

 In a tit the feet should 1)6 placed In warm water with 

 mustard and and- legs briskly rubt)ed, all bandages 

 removed from the neck, a; da cool apartment pro- 

 cured if possible. In many cases of bleeding at the 

 lungs, when other remedies fail, Dr. Kush found 

 that two teaspoonslul of salt completely stayed the 

 blooJ. In the case of the bite of a mad dog, wash 

 the part with a stong briue for an hour, then bind 

 on some with a rag. In toothache, warm salt water 

 held to the part and renewed two or three times will 

 relieve in most cases. If the teeth be covered with 

 tartar wash twice a day with sail and water. 



Brightening Tinware. 

 One of the best things I have ever tried for keep- 

 ing tins bright is water-lime. This Is a soft brown 



substance th.'it polishes metals without scratching 

 the surface, and Is very cheap. 



Also rub your tins with a damp cloth, then take 

 dry flour and rub it on with your hands and after- 

 ward take an old newspaper and rub the (lour otf, 

 and the tin will shine as well as If half an hour had 

 been spent in rubbing them with brick-dust or pow. 

 der. 



Another good thing for biightcnlng tinware is 

 <:ommou soda. Diimpcn a cl.<th and dfp In Jsoda and 

 rub the ware briskly, •after which wipe dry, and it 

 will look equal to new. To prevent the rusting of 

 tin, rub fresh lard over i-vt-ry part of the dish, and 

 then put in a hot oven and heat it llioroughly. Thus 

 treated, any tinware may be used in water constant- 

 ly, and remain bright and free from rust.— CAok- 

 tanqna Democrat. 



Varnished Work. 



If varnished work becomes defaced, and begins to 

 show white spots, take equal parts of linseed oil and 

 turpentine, put them In a vial, shake till thoroughly 

 Incorporated, then pour In small quantilies on a 

 soft cloth, and apply to the spots. Kepeat till the 

 color Is restored, and then with another clean soft 

 cloth wipe the mixture otf carefOUy. In deeply 

 carved furniture, if the dust has settled so as to be 

 dililcult to remove, use first a stiff haired paint- 

 brush to gel out as much of the dust as possible 

 before using the wet sponge ; then roll the sponge up 

 in the hand, and rub it into the carving two or three 

 times; rinse, and rub dry with the chamois, and 

 flnisli oft' by wrapping the dry skin over the ivory 

 needle, and drying every damp place in the carving. 

 This neeil not take more time than is occupied in 

 telling it. If the furniture Is often dusted, it will 

 uire any more, and it will look fresh and 



noi require any more, auu n win 

 bright for years with such earc. 



Household Recipes. 



To BKAT the whites of eggs quickly put in a pinch 

 of salt. The cooler the eggs the quicker they will 

 froth. Salt cools and also freshens them . 



Fkuit Jumbliss. — One pound of sugar, three- 

 quarters of a pound of butter, one pound and a 

 quarter of flour, five eggs, one small teacupful of 

 milk, iu which dissolve half a teaspoonful of soda; 

 cream the butter ; add the sugar ; cream again ; 

 then add yolks of eggs, the milk, beaten whites and 

 flour ; a little cinuamou, nutmeg, and allspice aud 

 ground cloves, and one-quarter of a pound of cur- 

 rants rolled in flour. 



Ckanberrt Sauce. — Pick over one quart of cran- 

 berrii'S, mash and put into a saucepan with one cup- 

 ful of water ; stew slowly for about an hour ; if 

 thick by that time strain through a collander, then 

 sweeten with fine white sugar. Place iu a mold that 

 has previously been wet with Ice water ; let stand 

 until ready for use. 



Snowball PTn>i>iN'G.— Boil one quart of rich 

 milk and then thicken it with a tablespoouful of- 

 llour or arrowroot ; beat up the yolks of four eggs 

 with three tablespoousful of white sugar, then pour 

 the milk slowly into the eggs and sugar, stirring all 

 the time. Pour this custard into a pudding dish and 

 brown it slightly ; beat up the whites to a still' froth, 

 adding four tablespoousful of sugar, and flavoring 

 with lemon ; ilrop it on the custard (wbeu browned) 

 in the form of balls as lai-ge as an egg. Se't it back 

 iu the stove to brown a little. 



Calves' Foot Jellt op 1780.— Put four feet into 

 two gallons of cold water ; let it boil down to one 

 gallon, strain It, and set away until cold ; then take 

 oft' the I'at from the top and the sediment from the 

 bottom ; put the jelly Into a kettle with a pint of 

 white wine, the juice of four lemons, and the peel of 

 one ; beat the whites and shells of six eggs and add 

 to it; sweeten to your taste; let it boil for a few 

 minutes ; pour into the jelly-bag, and repass until 

 quite clear. If needed for an invalid, add a cup of 

 pale brandy. 



Feather Cake. — Beat to a cream half a cup of 

 butter, add to it two of sugar and beat well together ; 

 one cup of milk with one teaspoon of soda dissolved 

 in it ; heat well together ; add one cup of sifted flour 

 with two teaspoons of cream of tartar prcvionsly 

 rubbed into it ; add next the well-beaten yolk of 

 three eggs, beat the whites separately until more 

 cups of flour; beat well between each successive 

 addition ; butter two middle sized tins, put In the 

 cake and bake for twenty minutes or half an hour in 

 a moderate oven. 



White Cake.— Four ounces of butter, three gills 

 of milk, one uiid a half pints of flour, one pint of 

 sugar, one and a half tcasfXKinful of cream of tartar, 

 three-quarters of a teaspooneful of soda, two eggs, 

 the whites whiskiMl to astill' froth, and bitter almonds 

 to the taste. Beat the batter and sugar together, add 

 the yolks and beat until very light; then stir in the 

 milk, in which the soila is dissolved, the flour in 

 which the cream of tartai- Is sifted and the whites of 

 eggs, alternately. Add the almonds and- bake in 

 paper-lined pans. 



MatoxjcatSE. — One tablespoonful of dry mus- 

 tard, two even teaspoons of salt, a small jiinch of 

 eayi-nnc, half a gill of vinegar, half a pint of sweet 

 oil, and oUc raw egg. Mix the mustard, salt and 

 pepper with one and a half teaspoonsful of vinegar 

 in a large bowl, add theegg and beat well. Pour iu 

 the oil in a continuous thread-like stream, keeping 

 up a brisk beating'. When well beaten and like a 

 thick batter add a gill of vinegar slowly. 



CuARLOTTi: Iti'ssE.- Cover an ounce of isinglass 

 with cold water, place a weight iijion It to prevent Its 

 floating, and soak two hours. Line moulds with thin 

 strips of sponge cake, stlckino- the edges together 

 with white of egg. Scald one jilnt of inllk over 

 boiling water, beat the yolks of four eggs, and add 

 six ounces of sugar ; [lour the hot milk on tbcra ; 

 take the isinglass from the water, lay It In the hot 

 custard, then stir the whole over the boiling water 

 until a little thickened, and put aside to cool. Whip 

 one quart of eream iu a deep l)Owl and lay the froth 

 on the shallow side of the sieve. lieturn to the bowl 

 the cream that has drained through the sieve and 

 whip as much of It as possible. What cannot be 

 whipped may be added to the custard. When the 

 custard Is cool and quite thick beat It very thorough- 

 ly with the whipped cream, then pour it in mouldt 

 and place on ice. 



To renovate black goods, take one-flfth of a 

 pound of extract of logwood and one ounce of 

 salaeratus ; put in a boiler willi.ten gallons of water, 

 cold or hot ; stand over- the fire, and when Imlliug 

 hot put in the goods, either wet or dry ; let stand 

 twenty minutes, moving about occasionally ; rinse in 

 cold water imtil the goods drip clear, and Iron Imme- 

 diately. This will be found a most excellent recipe . 

 for restoring black goods of any kind that have be- 

 come rusty or brown— cloth, eashinere, a water- 

 proof, worsted grenadine, or any material that will 

 not cockle in wetting. Press on the wrong side. 



Lobster Patties.— Line the patty pans with puff 

 paste and put into each a .small piece of bread. 

 Cover with paste, brush over with egg and bake of 

 light color. Take as much minced lobster as is re- 

 quired, and add six drops of anchovy sauce, lemon 

 juice and cayenne to taste. Stir it over the .fire for 

 live minutes, remove the lids of the patty cases, take 

 out the bread, UII with the mixture, and replace the 



Poultry. 



More Eggs. 

 The great reason why we have not more eggs Id the 

 winter Is that the hens have not inure comfortable 

 quarters uor requisite food. Ihc hen Is a tender 

 animal. .She is an exotic in this cold climate, and 

 wants a warm bedroom aud comfortable nursery. 

 If we compel her to sleep on a fence or in a tree and 

 lay her eggs where the snow can sift upon them and 

 the frost crack them, she will lay very few. ' Under 

 such circumstances slic has very little energy in this 

 dlrcctiOD, and knows too much to waste what little 

 she has. Comfort is the concomitant of egg pro- 

 duction, and food the great forerunner. In summer, 

 the hens. If allowed the free run of the farm, can 

 scratch for a living aud pick up 6ec<lR, grubs and 

 perfect insects enough to supply all demands for the 

 raw material from which the eggs are manufactured. 

 In winter this supply fails, and the eggs of course 

 fail. An egg Is essentially animal food ; in fact, lt_ 

 contains the animal — the chick. Hence it requires 

 for its manufacture in winter some substitute for the 

 insects which the hens eat in summer. Comfortable 

 quarters and a mixed animal and vegetable diet are 

 therefore the great secrets in egg production in win- 

 ter. The animal food Is best furnished in the form 

 of animal meal. This is made atour large abattoirs 

 in great quantities by steaming the bones and re- 

 fused parts of the animal, aud then drying and 

 grinding them. This meal costs but little more than 

 cornmeal, aud a quart of It with three or four quarts 

 of cornmeal and wheat bran will furulsh hens just 

 the raw material for making eggs. We have tried 

 it aud know. Some recommend adding to this mash 

 a little red pepper. And this ts a good stimulant, 

 but we have not found it necessary. — A'ational 

 AgricuUuriit. 



Lice on Chickens. 

 A correspondent of the Country (ftntleman has 

 the following to say on the above subject : Let me 

 give you my experience with fowls; then you will 

 sec why these Inquiries seem strange to me. Just 

 about live years since I purchased a trio of Yellow 

 Duckwing Bantams, a trio of Silver-Laced Sebrights, 

 and a trio of Black-Breasted Red Games. When the 

 spring of the year came I soon bad chickens ; it was 

 not long before one or more began to be dumpish, 

 would continually gape, and finally die. I could not 

 I account for It for some time, but one day, just after 

 a pretty Silver chick died, I held It in my hand, and 

 on Iboughtlessly rubbing up the feathers a little I 

 saw something on its head, and quickly discovered 

 it to be patch of liee, boring into its head, which 

 seemed to me quite enough to cause Its death. Then 



