392 



KEW ENGLAND FARMER. 



Aug. 



vert it into an owl ; and if you have caught it, 

 and casjod it, Avithout thought of consequences, 

 don't, like a coAvard, shrink ft-om your self-as- 

 sumed responsibility, and turn it loose in a dark 

 ■wood, to be devoured by the first vulture. — Fan- 

 ny Fern. 



DOMESTIC KECEIPTS. 



To Put up Cucumbeus, Melons, Tomatoes, 

 Peaches, &c., for Pickling. — As good vinegar 

 is not ahvays at hand, the best way is to prepare 

 a brine in a tub or barrel, and save your pickles 

 as they grow. The brine should be made of com- 

 mon salt and water, and strong enough to bear an 

 egg. When the tub is full of pickles, allow the 

 brine to cover them ; then cover them over with 

 cabbage leaves, and a board and weight to keep 

 thom in the brine. 



They should be soaked in fresh water three 

 days and nights before using to extract the salt, 

 frequently changing the water. The great art in 

 making good pickles is to have good vinegar. The 

 best vinegar for pickHng is made of apple cider. 

 After your pickles are sufficiently soaked, put 

 them in a brass kettle with vinegar enough to 

 cover thom, and scald fifteen or twenty minutes, 

 put them in jars, and pour hot vinegar over them ; 

 flavor them with cloves, ])lack pepper, an onion 

 or two, and a little horse radish and ginger. For 

 making mangoes, the filling should be made of 

 nasturtiums, small beans, small cucumbers, onions, 

 white mustard, horse-radish, allspice, black pep- 

 per, mace, cloves and ginger ; tie up a tcti-cupful 

 of turmeric, and put it in a jar ; after being stuffed 

 and tied up, they are made as cucumber pickles. 



To Make Riiubaeb Wine. — Trim off the leaves 

 and grind and press the stalks in any cider or 

 other mill. To each gallon of juice, add one gal- 

 lon of Avater, and six pounds of refined sugar, and 

 fill the casks, leaving the bungs out. A moder- 

 ately cool cellar is the best place to keep it. Fill 

 up occasionally, either from juice kept on pur- 

 pose, or with sweetened water, so that the impu- 

 rities which rise to the surface while fermentation 

 is going on, may be worked off. When sufficient- 

 ly fermented, which will require from one to two 

 or more months, bung tightly, and let it remain 

 until winter, when it may be racked off into 

 other casks or bottled. Some persons refine it l)e- 

 fore bottling, by putting into each barrel two 

 ounces of isinglass, dissolved in a quart of wine. 

 — American Agriculturist. 



Soups. — Soups, when properly made, are very 

 ■wholesome, and an almost indispensable append- 

 age to a dinner. But how few cooks know how- 

 to make it wholesome and palatable. To prepare 

 good soup requires more skill and labor than al- 

 most any other principal dish, and few ever learn, 

 and those who know how, seldom go to the trou- 

 ble of making it right. In a majority of families 

 — we are safe in saying nine out of ten — really 

 good soup is never eaten, or soup that is not in- 

 digestible. They think that to be good, it must 

 look very yellow, and made so by half an inch of 

 grease on the top. Now, the truth is, there should 

 be little or no grease about soup. It should be 

 made of lean meat boiled, or rather simmered, for 

 a long time — say half a doaen hours — and then 

 strained and boiled again. A little brown flour, 



prepared as the Germans do for their "burnt meal 

 soup," gives it a dark color. Some add a little 

 sugar. Above all things, keep away grease from 

 soup, commonly known as "fat," if you want the 

 soup to digest in the next six or eight hours. 



Delicious Veal Cutlet. — First take your cut- 

 let and beat it with the flat side of the cleaver or 

 rolling-pin. Beat it for about five minutes, then, 

 having thrown a quantity of butter, eggs and flour 

 into a frying-pan, when the mixture is hissing 

 hot, put your cutlet in, and there let it stew. The 

 mixture will penetrate to the core, and is imbibed 

 in every part. 



To Destroy Flies. — To one pint of milk add 

 a quarter pound of raw sugar, and two ounces of 

 ground pepper ; simmer them together eight or 

 ten minutes, and place it about in shalloAv dishes. 

 The flies attack it greedily, and arc soon suffocat- 

 ed. By this method, kitchens. Sec, may be kept 

 clear of flies all summer, without the danger at- 

 tending poison. We copy this from an anonymous 

 source. It is easily tried ; and if effective, will 

 be valuable. 



Cure for Corns. — Take two ounces of gum 

 ammoniac, two ounces of yellow wax, and six 

 drachms of verdigris ; melt them together, and 

 spread the composition on a jjiece of soft leather 

 or linen. Cut away as much of the corn as you 

 can with a knife before you apply the plaster, 

 which must be renewed in a fortnight, if the corn 

 is not by that time gone. 



LADY JANE GKEY'S CHABACTER. 



Jane Grey, eldest daughter of the Duke of Suf- 

 folk, was nearly of the same age with Edward. 

 Edward had been precocious to a disease ; the ac- 

 tivity of his mind had been a symptom, or a cause, 

 of the weakness of his body. Jane Grey's accom- 

 plishments were as extensive as Edward's ; she 

 had acquired a degree of learning rare in ma- 

 tured men, which she could use gracefully, and 

 could permit to be seen by others without vanity 

 or consciousness. Her character had developed 

 with her talents. At fifteen she was learning He- 

 brew and could write Greek ; at sixteen she cor- 

 responded with Bullinger in Latin at least equal 

 to his own ; but the matter of her letters is more 

 striking than the language, and speaks more for 

 her than the most elaborate panegyrics of admir- 

 ing courtiers. She has left a portrait of herself 

 drawn by her own hand ; a portrait of piety, pu- 

 rity, and free, noble innocence, uncolored, even 

 to a fault, with the emotional weaknesses of hu- 

 manity. While the effects of the Reformation in 

 England had been visible in the outward domin- 

 ion of scoundrels and in the eclipse of the heredi- 

 tary virtues of the national character. Lady Jane 

 Grey had lived to show that the defect was not in 

 the Reformed faith, but in the absence of all faith 

 — that the graces of St. Elizabeth could be ri- 

 valled by the pupil of Cranmer and Ridley. The 

 Catholic saint had no excellence of which Jane 

 Grey was without the promise ; the distinction 

 Avas in the freedom of the Protestant from the 

 hysterical ambition for an unearthly nature, and 

 in the presence, through a more intelligent creed, 

 of a vigorous and practical understanding. — 

 Fronde's History of England. 



