104 



NEW ENGLAND FARMER. 



Feb. 



DOMESTIC H.ECEIPTS. 



Hints to Housewives. — Vessels intended, to 

 contain liquid of a higher temperature than the 

 surrounding medium, and to keep that liquid as 

 lono' as possible at the highest temperature, should 

 be constructed of materials which are the worst 

 radiators of heat. Thus, tea-urns and tea-pots arc 

 best adapted for their purpose when constructed 

 of polished metal, and worst when constructed of 

 black porcelain. A black porcelain tea-pot is the 

 Avorst conceivable material for that vessel, for both 

 its materials and color are good radiators of heat, 

 and the liquid contained in it cools with the great- 

 est possible rapidity. On the other hand, a bright 

 metal tea-pot is best adapted for the purpose, be- 

 cause it is the worst radiator of heat, and there- 

 fore cools as slowly as possible. A polished silver 

 or brass tea-urn is better adapted to retain the 

 heat of the water, than one of a dull brown color, 

 such as is most commonly used. A tin kettle re- 

 tains the heat of water boiled in it more effectual- 

 ly if it be kept clean and polished, than if it be 

 allowed to collect the smoke and soot to which it 

 is exposed from the action of the fire. When coated 

 with this, its surface becomes rough and black, 

 and is a powerful radiator of heat. A set of pol- 

 ished fire-irons may remain for a long time in front 

 of a hot fire, without receiving from it any increase 

 of temperature beyond that of the chamber, be- 

 cause the heat radiated by the fire, is all reflected 

 by the polished sm-face of the irons, and none of 

 it is absorbed ; but if a set of rough, unpolished 

 Irons were similarly placed, they Avould become 

 speedily so hot, that they could not be used with- 

 out inconvenience. The polish of the fire-irons is, 

 therefore, not merelj a matter of ornament, but 

 of use and convenience. The rough, unpolished 

 poker, sometimes used in a kitchen, becomes 

 speedily so hot that it cannot be held without pain. 

 A close stove, intended to warm apartments, 

 should not have a polished surface, for in that case 

 it is one of the worst radiators of heat, and noth- 

 ing could be contrived less fit for the purjiosc to 

 which it is applied. On the other hand, a rough, 

 unpolished surface of cast iron, is favorable to ra- 

 diation, and a fire in such a stove wiU always pro- 

 duce a most powerful effect. — Dr. Lardner. 



A Boiled Dish. — Almost every family has a 

 dinner, as often as once a week, of what is popu- 

 larly called a "boiled dish," and which, tproperly 

 cooked, is one of the best dishes in the world ; 

 but all cooks do not know the best way to boil 

 corned beef. The common method, in oi'der to 

 make it tender, being to pi;t it in cold water, and 

 let beef and water come gradually to a boil. This 

 certainly makes beef tender, but it also extracts 

 all the strength and juices. A better Avay is to wait 

 till the water boils before putting in the beef ; it 

 will then be equally tender, and will retain all its 

 strengthening and juicy properties. Many house- 

 keepers suppose that putting meat in hot water 

 inevitably renders it hard and tough ; and so it 

 will, if the water is only hot ; but if it boils, the 

 effect will be the reverse. Just as putting a dis- 

 colored table-cloth in hot water will set the stains ; 

 but put it in boiling water, and it takes them clean 

 out. The same rule applies to all boiled meats. 

 Hams, after boiling four or five hours, should be 

 taken out, the skins taken off, and cracker or bread 

 c.vnmHs grated over them, and then baked in a 



brisk oven for one hour. A leg of mutton can be 

 treated successfully in the same way, only it does 

 not require to be boiled so long. Of course, the 

 boiling process should be gentle. — Mrs. Croley. 



Recipe for Curing Sweet Hams.— The fol- 

 lowing recipe for curing hams, was furnished us 

 by Mrs. James Darke, of Berkley, who received it 

 from England. 



For four hams, take two ounces of saltpetre, 

 two quarts of molasses, one-quarter of a pound of 

 pepper, half an ounce of cochineal, about three 

 pints of fine salt. If the hams have been in salt 

 pickle, the salt will not be needed ; pound the 

 saltpetre and cochineal, then put all these ingre- 

 dients together ; and rub the hams thoroughly 

 with the pickle ; turning them every day. Let 

 them remain in the sweet pickle tv/o weeks, then 

 take them out, smoke them a Aveek or more, to suit 

 the fancy. — Taunton American. 



A WORD ABOUT SKATIITG. 



The season is here, during which nature gives 

 to all men, women and children, and especially to 

 those who are of slender constitution, and whose 

 pursuits are sedentary, one of the best fountains 

 of health that the world contains. She will clothe 

 every stream and lake with a polished enamel, in- 

 viting all human beings to go out into the open 

 air, and to seek amusement, and health of larger 

 quantity and better quality than they can obtain 

 in any other Avaj^ Skating combines more that is 

 desirable than any other form of exercise, and it 

 is especially valuable to women. Not only is it 

 graceful and exhilarating, but it is a wonderful 

 tonic, and will do much, if it can be generally fol- 

 lowed by females, toward elevating the physical 

 character of our race. Every girl should learn to 

 strap on a pair of skates as soon as she is old 

 enough to run out doors, and every woman whose 

 duties are in doors, should daily, if possible — at 

 any rate, frequently — buckle on the irons, and 

 glide over the glittering ice. The pleasure, the 

 health thus attainable are beyond telling. Parents, 

 get skates for your girls especially, (the boys will 

 get them for themselves,) and drive them out dai- 

 ly to play on the ice. The glowing cheek, the ex- 

 panding form, the robust health that follows, will 

 bo a rich reward. — Gospel Banner. 



OBEDIEWCE TO THE MOTHEB. 



"Come aAvay ; come instantly, or I will call your 

 father," I heard a mother say to her child, who 

 was playing in the street before her window. I 

 did not stop to learn the result, but I pitied the 

 poor mother who had not power within herself to 

 control her child, and who so unhesitatingly de- 

 clared her inefficiency. 



A mother should never thus appeal to the fa- 

 ther's authority to strengthen her own, nor should 

 she admit, by thought, word, or deed, that her 

 power is inferior to his. God never made it in- 

 ferior, and he requires as prompt obedience to the 

 one as to the other. The mother who allows her- 

 self thus to appeal to another is continually weak- 

 ening the authority she should exercise over the 

 children. She is herself teaching them to disobey 

 the commandment which inculcates obedience to 

 parents, for what child can honor a mother too 

 weak to govern him ? 



