56 



POPULAR SCIENCE :NEWS. 



[April, 1888. 



of the body — dirt, stall sweat — have been re- 

 moved by friction, and that the sweat and oil 

 glands have been stimulated. Of course, warmth 

 shortens a coat, and moderate warmth in a stable. 

 Bay 60°, is desirable. A hot stable is contrary to 

 all sound practice, and renders bronchial attacks 

 imminent. Horses should always be groomed 

 after exercise, and, if washed, should be thoroughly 

 dried. Washing horses, except as a refresher in 

 very hot weather, is bad: it makes the coat harsh. 

 Of course, mud is usually removed, for the sake 

 of expedition, by water; but, unless well dried 

 after it, grease, cracked heels, mud-fever, etc.. are 

 sure to set up. 



After washing feet and legs, and drying them, 

 the legs should be neatly bandaged. Nostrils are, 

 of course, sponged ont twice a day, the dock like- 

 wise. White legs must be treated to soap and 

 water. Good grooming, feeding, and exercise — 

 i.e., stable management — will put any horse into 

 working condition, and keep him there, with the 

 occasional use of an aperient or diuretic ball, as 

 occasion may demand. — R. H. Hilhousk, in 



Agricultural Gazette. 



— • — 



SELECTED RECIPES. 



The recipes given below were translated from 

 the French and German for the Practical Confec- 

 tioner. They have all been tested, and may be 

 relied upon to produce good results. 



Cream Canapes. — Cut little rounds of bread, 

 fry them a pale golden color, curl some boned an- 

 chovies or sardines round on them, and pour over 

 each either Devonshire or whipped cream. 



Tomato and Sardine Sandwiches. — Bone 

 and pass one dozen sardines through a sieve. 

 Place them in a mortar, and pound with them a 

 piece of butter, Nepaul pepper, white pepper, and 

 salt. Skin six tomatoes; cut them into slices; 

 squeeze lemon-juice over each slice, and sprinkle 

 over just a suspicion of sugar. Place this mixture 

 between little rounds of bread and butter. 



Salmon Sandwiches. — Cut slices of boiled 

 salmon, and place on each slice two thin slices of 

 cucumber. Place them between bread and butter, 

 and roll them up in a lettuce-leaf soaked in vine- 

 gar for an hour. Then take them out of the let- 

 tuce-leaf, and cut them into shape. Or they can 

 be made with a little salad dressing laid on the 

 cucumber, instead of rolling them in lettuce-leaves. 



Neapolitan Lemonade. — Take two dozen 

 lemons, pare them very thin, and press out all the 

 juice. Pour the juice on the peel, and allow it to 

 remain twelve hours ; then add two pounds of loaf 

 sugar, a quart of white wine (sherry), and three 

 quarts of boiling water. Lastly add a quart of 

 boiling milk. Clarify by passing it through a 

 jelly-bag. It is very rich. 



Vanilla-Cake. — Five ounces white almonds 

 are pounded with three eggs, then mixed with five 

 ounces sugar, the yolks of eight eggs, and a little 

 vanilla, and the whole stirred to a foam. To this 

 mass is added the snow of the white of four eggs, 

 two ounces and a half flour and lastly a cup of 

 milk. The mould is lined with puff paste, the 

 above mass poured into it and baked very slowly. 

 Afterwards it is glazed with vanilla glaze. 



Angel-Cakes. — These cakes are exceedingly 

 light and good, but they must be eaten whilst per- 

 fectly fresh. Take the whites of six fresh eggs, 

 and beat them to a froth ; then add six ounces of 

 best white powdered sugar and a teaspoonful of 

 vanilla flavoring. Into this stir lightly four ounces 

 and a half of the finest white flour, which must 

 be perfectly dry; in fact, it is much better warmed. 

 Pour at once into a tin (aV)out half filling it), and 

 instantly transfer to an oven with a good regular 



heat, neither too hot nor too cold. When baked, 

 do not put it in a cold place at once, but let it 

 gradually cool. 



King's Cake. — Of three ounces and a drachm 

 and a half of almonds, half a pound of sugar, and 

 some candied lemon-peel, a macaroon paste, not 

 too stiff, is made, and spread on paper and baked. 

 Now make a sheet of almond paste, consisting of 

 three ounces and a drachm and a half of sugar, 

 three ounces and a drachm and a half of almonds, 

 the yolks of six eggs, a lemon, one ounce and 

 nine drachms flour, the snow of the white of 

 four eggs. Pour the mass into a ring, and bake. 

 The sheet of macaroon paste is cut lengthways in 

 two, and orange creme (see below) put between the 

 two halve*. On the macaroon bottom a layer of 

 apricot jam is spread, and the two put together. 

 This cake may be glazed with any glaze, and it is 

 surrounded with round macaroons before drying. 



To make orange creme, mix the yellow of an 

 orange rasped on sugar, seven ounces and .six 

 drachms sugar, and the yellow of twelve eggs; 

 beat this together to a good froth, add the juice of 

 one and a half oranges and the same of one and a 

 half lemons, and one-fifth of a pint of hock Beat 

 the whole over a slow coal-fire, upwards, like the 

 ma.ss for sponge-cakes. A drachm is one-eighth of 

 an ounce. 



Almond Tart. — One pound of sweet almonds, 

 thirteen ounces of sugar (pounded very finely in a 

 stone mortar), twelve or fourteen eggs, one lemon, 

 the juice of same, some mace, one and five-eighths 

 ounces of potato-flour. When the sugar and 

 almonds are well pounded and mixed, the whole is 

 put into a dish, and well beaten with the whole of 

 nine eggs and the yolk of all the eggs — the white 

 of five eggs is reserved Then put in the potato- 

 flour, and pass the snow of the reserved whites of 

 five eggs under it. Bake in a pan lined witli paper, 

 and, when done, turn it out on a sieve, take the 

 paper away, and cover with powdered sugar from a 

 dredger. 



Coffee Charlotte Russe. — Line a mould 

 with ladies'-fingers. Take half a pound of fre.shly 

 roasted coffee. Boil one quart of cream ; put the 

 coffee in it, and let it stand in a warm place for 

 an hour. Put six yolks of eggs in a stewpan, with 

 half a pound of castor sugar. Strain in the coffee 

 cream, and .stir over the fire until the eggs begin 

 to thicken. Soak three-.quarters of a leaf of gela- 

 tine in cold water, drain and add it to the cream, 

 and stir over the fire until the eggs begin to 

 thicken. Soak three-quarters of a leaf of gelatine 

 in cold water, drain and add it to the cream, stir 

 till the gelatine is melted, strain through a tammy 

 into a basin, and stir the cream on ice till it begins 

 to thicken. Add one quart of well-whipped cream, 

 fill the mould, and let it remain in ice foi' an hour. 



CARE OF LAMPS. 



Whatever about the hou.se is dull, don't let it be 

 the scissors or shears used for trimming the lamp- 

 wicks. Some women appear to attach no impor 

 tance to this point, not thinking that, in order to 

 have a smooth cut, the instrument must be sharp. 

 I have tried both round and square ends for wicks, 

 and give my vote in favor of square ones: the flame 

 is much broader. But the corners must be perfectly 

 even and smooth, else, when the wick is turned up 

 high, it will smoke. The person lighting a lamp 

 should be careful not to touch the wick with the 

 match, as it has a tendency to roughen or spread 

 it. Hold the match over the wick vei'y close to it, 

 and wait until the flame reaches it, instead of 

 making frantic dashes at it, as I have seen people 

 do, evidently under the impre.ssion that they were 

 hastening the operation, when it seemed to me they 



were, on the contrry. retarding it, as they would 

 draw the match away before the wick had time to 

 ignite, and so several trials would have to be made. 

 I have had so much comfort from following a sim- 

 ple direction given in some newspaper or magazine, 

 that I wish to allude to it here; viz.. Keep the 

 wick turned down below the top of the burner, 

 except when in actual use. If this be done, and 

 there is no leak about the fixture, there is no reason 

 why, if the lamps are carefully wiped every morn- 

 ing, there should be oil on the outside by evening. 

 By the way, why is it that so many housekeepers 

 persi.st in keeping their common lamps on the 

 shelf behind the kitchen or sitting-room stove, the 

 very dirtiest place to be found? If in the kitchen, 

 they are covered with moisture from boiling water, 

 etc., and smoke and dust arising from the stove. 

 Why not put them in a closet, or, if that is not 

 convenient, have a shelf away from the stove? If 

 kept in a cold closet in the winter, of course they 

 should be taken out and warmed before being 

 lighted, lest the chimneys should crack. — Good 

 Housekeeping. , 



GLEANINGS. 



Air-slacked Lime proves, according to Mr. J. 

 Miles, to be an effective remedy for the turnip, 

 cabbage, and onion maggots. It should be used 

 freely, and worked well into the soil close to the 

 plants. 



For Mosquito or gnat bites an experienced 

 traveller writes that he uses a solution of alum- 

 water as strong as it can be made, adding one- 

 fourth of aromatic vinegar and one-fifth of gly- 

 cerine. Shake well before using. It will instantly 

 cure the bite 



AIu.suROOMS. — It is a favorite theory with some 

 that the nutritive value of many of the fungi that 

 are used as food is almost equal to the nutritive 

 value of meat. A recent statement by the emi- 

 nent chemist of Germany, Mr. C. T. Morner, is to 

 the effect that the total nitrogen in this class of 

 fungi varies between 2 and 3.64 per cent in the 

 dry material; that 41 per cent of the total nitrogen 

 is useful in alimentation ; that all the rest belongs 

 to non-assimilable bodies; and that, notwith.stand- 

 ing the relatively high figures, fungi consti'.ute a 

 very mediocre food, since the figures relate to dry 

 material, and fungi contain enormous quantities of 

 water. Mr. Morner, in this connection, gives a 

 number of tables which show the amount of the 

 several fungi that would be required to equal a 

 pound of beef — mushrooms, nine pounds; Lacta- 

 rius deliciosu.^, twenty- four pounds; chanterelle, for- 

 ty-one pounds; morel, fifteen pounds; Polgporus 

 ovinus, sixty-seven pounds. 



Danish Butter-Making — Professor Robert- 

 son calls attention to what he describes as a com- 

 mon practice in Danish butter-making. In order 

 to ripen the cream quickly for churning, he says, 

 Danish dairy farmers prepare what is called a 

 "fermentation starter." As much milk as will 

 yield two per cent of the whole to be churned each 

 day is set in the evening, and skimmed the next 

 morning. The cream so obtained is warmed to 

 seventy-two degrees I'ahrenheit, and placed under 

 cover, so as to retain its heat. By the following 

 morning it has become sour, and is fit for use as a 

 "fermentation starter." After the bulk of the 

 cream has been separated by the centrifugal ma- 

 chine, it is heated to seventy-two degrees, and 

 placed in tin-lined cream-tubs, two per cent of the 

 "fermentation starter " being added. The whole 

 is allowed to cool down to fifty-eight degrees, and, 

 after about eighteen hours, it is considered in the 

 righi condition for churning. The temperature at 

 which the cream is churned varies from fifty-seven 

 to sixty-four degrees. 



