392 



NEW ENGLAND FARMER. 



Aug 



until it becomes quite thick ; then put it upon but- 

 tered paper in a slow oven ; let them remain un- 

 til they will quit the paper, then turn them, and 

 leave in the oven until quite dry ; cut them into 

 shape, and keep them between paper in a box 

 near the fire. 



ABOUT BASPBERKIES. 



These may be preserved wet, bottled, or made 

 jam or marmalade of, the same as strawberries. 

 Raspberries are very good dried in the sun or 

 in a warm oven. They are very delicious stewed 

 for table or tarts. 



RASPBERRY JAM. 



Weigh the fruit, and add three-quarters of the 

 weight of sugar ; put the former into a preserving 

 pan, boil, and break it ; stir constantly, and let it 

 boil very quickly ; when the juice has boiled an 

 hour, add the sugar and simmer half an hour. In 

 this way the jam is superior in color and flavor to 

 that which is made by putting the sugar* in at first. 



RASPBERRY -STINE. 



Bruise the finest ripe raspberries with the back 

 of a spoon ; strain them through a flannel bag into 

 a stone jar ; allow one pound of fine powdered 

 loaf sugar to one quart of juice; stir these M'ell to- 

 gether, and cover the jar closely ; let it stand 

 three days, stirring the mixture up every day ; 

 then pour ofi" the clear liquid, and put two quarts 

 of sherry to each quart of juice, or liquid. Bottle 

 it off', and it will be fit for use in a fortnight. By 

 adding Cognac brandy instead of sherry, the mix- 

 ture will be raspberry brandy. 



RASPBERRY CREAM. 



Rub a quart of raspberries, or raspberry jam, 

 through a hair sieve, to take out the seeds, and 

 then mix it well with cream ; sweeten with sugar 

 to taste ; put into a stone jug, and raise a froth 

 with a chocolate mill ; as your froth rises take it 

 off with a spoon, and lay it upon a hair sieve. 

 When you have got as much froth as you want, 

 put what cream remains into a deep china dish or 

 punch bowl, and pour your frothed cream upon it, 

 as hisrh as it will lie on. 



American Babies. — I must protest that Amer- 

 ican babies are an unhappy race. They eat and 

 drink just as they please ; they are never pun- 

 ished ; they are never banished, snubbed and kept 

 in the background as children are kept with us ; 

 and yet they are wretched and uncomfortable. 

 My heart has bled for them as I have heard them 

 squalling by the hour together in agonies of dis- 

 content and dyspepsia. Can it be, I wonder, that 

 children are happier when they are made to obey 

 orders and are sent to bed at six o'clock, than when 

 allowed to regulate their own conduct ; that bread 

 and milk is more favorable to laughter and soft 

 childish ways than beef-steak and pickles three 

 -times a day ; that an occasional whipping, even, 

 will conduce to rosy cheeks ? It is an idea which 

 I should never dare to broach to an American 

 mother ; but I must confess that after my travels 

 on the western continent my opinions have a ten- 

 dency in that direction. Beef-steaks and pickles 

 certainly produce smart little men and women. 

 Let that be taken for granted. But i"osy laughter 

 and winning childish ways are, I fancy, the pro- 

 duce of bread and milk. — Anfhonv Trollope. 



THE CATTLE MARKETS FOR JULY. 



The fiiUowing is a summary of the reports for the four weeks 

 ending July 24, 1S62 : 



NUMBER AT MARKET. 



Sheep and Shoies and Lire 



Cattle. Lambs. Pi'js. Fat Hogs. 



Julys 13S2 8125 500 400 



" 10 1463 2078 600 400 



" IT 1653 4078 640 300 



" 24 1783 61G0 300 1000 



6281 20,441 2040 2100 



PRICES. 



JuU/ 3. July 10. Jrily 17. July 24. 



Boef cattle, ^ ft 5ig7 5Ja6J 5Ja6J 5 r«6J 



Sheep, clipped, liveivt....3 (g4i 3 ©4 J 3 (§44 3 ®4i 



Swine, stores, wholesale.. 4 igS @4 3.je4| 3ig45 



" " retail 4ig5i 4 @5 4^55J 4^'ioJ 



Dressed hogs 4325 4^g5 4|25 4|^5 



Remarks. — There was a decline of ^c ^ lb. on beef, the second 

 week of July, and the market has shown a downward tendency 

 since that time. Since the first week in the month, no Northern 

 cattle have sold for over OjC ^ ft., on dressed weight, except, 

 perhaps, one or two pairs, which were, really, extra, and there 

 are so many corn-fed Western cattle at this market, that an ani 

 mal must be very fat and well shaped to be ranked as "extra." 

 The Northern cattle at market, July 24th, averaged very light. 

 The early Summer drought in the Northern part of New England 

 and Canada greatly injured the pastures, on which farrgers rely 

 for fatting their beef at this season of the year. 



The market for lambs has been brisk during the month, not- 

 withstanding the large number reported the first week. There 

 have b*en but few old sheep at market this month, the great ma- 

 jority being lambs, many of which were small. They have sold 

 in lots, often with a few yearlings, or an old sheep or two with 

 Uie lambs, at from $2,50 to $3,50,— mostly from $2,75 to $3,25. 



The market for milch cows has been dull during the month, 

 and in fact during the season. Pretty fair cows with young calves 

 sell for about $30. First rate cows sell better than ordinary 



ones. 



QUARTERLY SUMMARY. 



The total number of cattle, sheep and lambs, shotes and pigs, 

 and live fat hogs, reported for the first and second quarters of 

 the year, ending July 24, with the average number for each week, 

 and the respective numbers of cattle and sheep from the West, or 

 those purchased at Albany, and from the North, or New Eng- 

 land, including a few from Canada and Northern New York, is 

 as follows: 



Total both Average 

 1st Quarter. 2d Quarter. Quarters, jier Week. 



Cattle 16.157 16,133 32.290 1242 



Sheep 34,961 34,797 69,753 2683 



Shotes and Pigs... 6,515 23,742 30,257 1164 



Live Fat Hogs 8,850 8,650 17,500 673 



Ao. of Cattle from No. of Sheep from 



The West. The North. The West. The North. 



First Quater 9,118 7039 14,423 20,538 



Second Quarter.. 11 ,039 5094 2,025 32,772 



1st six months... 20,157 12,133 16,443 53,310 



Cure for Fever and Ague.— Although, like 

 toothache, fever and ague i.'? a disorder that many 

 people make fun over, no one who has ever had 

 the "shakes" and the "chills" is careless concern- 

 ing the remedy for them. A gentleman who has 

 been out among the troops on the upper Potomac, 

 says that there is a remedy always easily found, 

 which is much more reliable than quinine or chol- 

 agogue ; and that remedy is a decoction of the 

 common white plantain, formed by steeping the 

 leaves in whiskey, taken before breakfast a dozen 

 mornings in succession. The remedy is at every 

 farm-house door, and as simple as that prescribed 

 to Naaman by the prophet, to whom he was re- 

 fen-ed by the "little maid." — Exchange. 



