338 
AMERICAN AGRICULTURIST. 
[September, ' 
cabbage leaves with a flannel cloth. Pickles thus pre- 
pared, keep a year well. — Writer^s jianie unknown. 
No. 24. — Lakd jjstd Rosln. — Some 13 or li 
years ago, the late Prof. Olmstead, of T.ale College, 
read a paper before the American Scientific Asso- 
ciation, describing the great value of a misture of 
lard and common rosin melted together, for cover- 
ing metals liable to rust. Just lard enough is ad- 
ded to the rosiu to make it soft or semi-fluid at 
common temperatures. This may be applied to 
any metal surface, and, if desirable, be wiped oif 
nearly clean, yet the thin film left -will prevent 
rusting or oxidization. It is cheap, and useful for 
all farm and household implements, as well as for 
the most delicate philosophicil apparatus. The 
mixture cau be l;opt, ready for use, for a Ions time. 
We do not remember the best proportions. Cau 
auy one give them? Almost any proportion, not 
too soft, but that will be fluid enough to apply 
without heating, will answer the purpose. 
No. 35.— To Keep Sad Irons Smooth and free 
FROM Rust. — Rub the flat-iron on a paper, and 
when this is hot, rub it with beeswax. The same pa- 
per may be used several times. — E. M. H. [With 
care, the film of beeswax may be so thin that it 
will not come oflf to any troublesome degree at the 
next ironing. The lard and rosin mixture. No. 24, 
applied aud wiped off, will still leave coating 
enough to prevent rust. " Cousin Marion " writes, 
" Keep the irons in a dry place and they will not 
rust." Poor sad irons will rust anywhere, in damp, 
foggy weather. — Ed.] 
Moisten the Air. 
It is important to remember, at all times, when 
artificial warmth is needed, that heating the air has 
the peculiar and remarkable etfect of causing it to 
take up and secrete a large amount of water. Air 
that at the freezing point is damp, when heated to 
70°, or a comfortable coudition, so hides away .all 
the moisture, that it is unpleasantly dry ; it then 
absorbs the moisture from our bodies, and from 
our lungs, aud produces a feeling of uneasiness. It 
sucks out the moisture of the furniture, causing it 
to warp or crack, if not fall to pieces. When it 
comes in contact with the cold glass, and is reduced 
in temper.ature, it gives up the hidden vapor, and 
thus cold windows .and walls tend to still further 
dry out the air. To make the atmosphere health- 
ful, as well as agreeable, aiw.ays keep upon the 
stoves, or over the heating furnaces, a full supply 
of water in wide open-top or loosely covered ves- 
sels, to constantly evaporate moisture to saturate 
the air. This is equally important for all living 
organisms in a room, for plants as well as animals, 
and in churches and school-rooms, as well as in 
private dwellings, 
« I M»» I ■ 
Original Contributions to the American Agriculturist. 
Hints on Cooking', etc. 
Recipe vs. Receipt. — Many writers, in- 
cluding some editors, use these words indiscrimi- 
nately. Though Webster gives the authority of 
Dryden aud Arbuthnot for this custom, it would 
seem preferable to confine the use of the word 
"receipt " to its proper sense, the receiving of some- 
thing, or the acknowledgment of its reception, and 
use "recipe" only for directions for making com- 
pounds in cooking and medicines. 
Cream Reer. — Prepare a syrup thus : Into 3 
jjiuts of water, put 2-.2 lbs. white sugar, 3 ounces 
tartaric acid, the juice of half a lemon, .and boil 
together live miuutcs. Then stir into it Ja cup of 
flour previously mixed up with some water. When 
nearly cold, add the whites of 3 eggs well beaten, 
.and 3-2 ounce essence of wintergreen. Put into a 
bottle and keep in a cool place. It is ready for use 
at once, but improves with age. To use, dissolve 
2 tablespoonfuls of this in a tumbler of w.ater, and 
stir in }^ teaspoonful of soda. Always shake the 
bottle well before nsing the syrup.— J/ L. B.—[A. 
little white of egg beaten and added to the com- 
mon soda-water syrups gives a peculiar foaming or 
froth-like consistence to the fluid when the gas wa- 
ter is drawn in. We saw the directions for adding 
the egg sold in the West a few years .ago, at SI to 
$.5 each to owners of soda water fountains. — ^Ed.] 
^Vedding Cake. — (Pronounced excellent 
at a great many weddings, says the contributor, 
whose name is not on the sheet with this aud suudry 
other recipes kept for publication as we have room): 
1 lb. flour, 3 lbs. raisins seeded and chopped, 3 lbs. 
currants, ?^ lb. citron, 1 lb. sugar, h( lb. butter, 10 
eggs, 2 wine glasses brandy. Stir sugar and butter 
to a cream, add yolks of eggs, then spices, then the 
flour iu which has been rubbed 3 teaspoonfuls 
cream of tartar .and 1 of soda; then the fruit, and 
lastly the whites of the eggs beaten to a froth. 
The spices are, 1 tablespoonful ground cinnamon, 1 
grated nutmeg, and 1 teaspoonful cloves. The 
loaves require from one to two hours baldng. 
Jelly Cake.— Mix 2 cups flour, 1 cup of 
milk, 1 cup sugar, J^ cup butter, 3 eggs, 1 tea- 
spoonful soda and 3 of cr(Bm of tartar. Divide 
into six parts, and spread each as thin as possible 
in pans of uniform size. Bake .about 3 minutes; 
when done, lay together with layers of jelly be- 
tween ; cover the upper layer with plenty of sugar 
sprinkled on, or with a thin frosting. — Contribu- 
tors name not given. 
Racfcelor's Pone. — Stir well together 1 
quart sweet milk or sour milk with soda, 3 table- 
spoonfuls lard, 2 eggs, 4 teacups white corn meal, or 
enough to make a moderately stiff batter. Bake iu 
a loaf in a quick oven. — Subscriber, Kent Co., 3ttd. 
Soft Oingferbread. — Two cups molasses, 
% cup water, }.: cup butter or lard, 1 teaspoonful 
soda, ginger and salt as desired ; mix thin with 
flour. — Housekeeper, Worcester, Mass. 
"Hasty Piidding-."— A housekeeper di- 
rects : '■ Nine tablespoonfuls of flour, six eggs 
beateu light, one quart milk ; have a hot oven, and 
bake 20 minutes. Eat with s.auce ; butter and 
sugar rubbed to a cream, and flavored to your 
taste, is very nice." — Such a hasty pudding must be 
nice, if one has plenty of cheap eggs. We should 
want some sugar in it. Our home manuscript 
book calls this recipe "Sunderland Pudding." 
Indian Ifleal Padding. — Put a teaeupful 
of meal into a quart of hot milk. Add 3 beaten 
eggs, i< t.ablespoonfnl ginger and cloves, butter 
half the size of an egg. Boil 2 or 3 hours in a 
boiler.— ilfiss Belle, Cattskill, N. Y. 
Rest Com Rread. — I think none of all the 
good corn bread recipes printed in your invaluable 
Agriculturist, are quite equal to ours, made thus : 
Make a thick b.attcr of 1 quart of sweet milk and 1 
quart of butter-milk, 1 tablespoonful of saleratus 
and 1 of salt, 1 te.acup molasses, 3 teacupfuls of 
wheat flour (or shorts), and corn meal enough to 
thicken it. Bake two hours in an oven a little 
hotter than for wheat bread. — A loaf still nicer, 
especially for poor teeth, is made by using half the 
above quantity, steaming it three hours, and then 
baking enough to just brown the top nicely, — 
" Laura," Cooper, Mich. 
Krown Rread. — Mix 3 cups corn meal, 3 
cups rye flour, >s cup molasses with a teaspoonful 
of soda dissolved iu it, with a sufliciency of cold 
water. Bake in a covered dish, about 3 hours, in a 
slow oven.— .1 Friend. 
Corn Dodgers. — Salt and scald sifted corn 
meal. When cool wet the hands in cold water and 
mould into cakes like biscuits, but not very thick. 
Bake rather slowly, ou a griddle, in hot fat, brown- 
ing flrst one side .and then the other. Split open 
and eat while hot, with butter or syrup, or with 
meat and gravy. — Contributor's name not give7i, 
Rreserving- Green Corn. — To E. F. 
Green, K.alam.azoo, Mich. We have tried various 
methods of bottling and canning green corn, but 
never with satisfactory results. We have also eaten 
that put up by those who make a business of can- 
ning fruits and vegetables, but the corn was aiw.ays 
poor, to our taste. We know of no way to put up 
green corn successfully, except to cook it on the 
ears, then shave off and dry it in a strong sunlight, 
or by the flre, or in the oven. Preserved iu this 
way it is very p.alatable at a season when green 
vegetables are scarce. 
Meat Ralls. — A good way to use bits of cold 
meat. Cold beef or pork, chopped very fine, put 
into a dish with .an egg to each >^ lb., crumbs of 
bread soaked and mashed fine, 3 onions [if liked] 
chopped well ; season well with salt if fresh, and 
with pepper. Make into small cakes and fry iu 
plenty of lard.— J/: L. B. 
Carrot Sance. ^ Scrape aud thoroughly 
clean the carrots, slice iu very thin round pieces, 
boil tender, and then cook dry. For each quart of 
slices pour over a cup of sweet cream, season with 
salt and pepper aud let them boil up for a moment. 
Serve hot. Thus prepared they will be relished 
highly, even by those who do not like can-ots any 
other way. — Mrs. M. Ingalls, Muscatine, Iowa. 
Heating' Rottles for Fruit.— "Sub- 
scriber," of Columbus, N J , writes that she washes 
and wipes the j.ar3 dry, and then sets them iu the 
oven until too hot to handle without a cloth. As 
wanted they are talcen out, set on a warm board, 
and the hot fruit poured in. In this way she has 
broken only one bottle in three years. By the hot 
■water plan, described on page 263 (July), we have 
not broken one in jjuttingup the last four hundred. 
Claret ^Vine Stains. — A Wilbraham 
(Mass.) subscriber says that these may be removed 
from a table cloth by rubbing the spot, as soon as 
made, thoroughly with common salt. When 
washed, the stain will entirely disappear. 
Xo Color Scarlet. — For one pound of cloth 
or yarn, mix in warm water, }.,' ounce cream of tar- 
tar .and 1 ounce iJulvcrized cochineal ; add 2 ounces 
muriate of tin. Stir until it scalds, then put in 
the cloth or yarn. — Housekeeper, name unknown. 
Red .^uts. — After our safes, cupboards, etc., 
are washed and wiped as dry as they cau be with a 
wrung out cloth, we spriukle ou salt .and rub it 
well into the wood aud .all tbe cracks and crevices 
with the same damp cloth, aud have found it effec- 
tual against the ants. — JS. Can; Camden, J\\ J. 
A Ready Ansiver, — That eccentric preacher, Lo- 
renzo Do\v, was once stopping at a liolel in New York, 
kept by a man named Busli. Among the guests was a 
General Roi>t. They occasionally made themselves 
merry at Lorenzo's expense. One day General Root be- 
gan upon iiim thus ; " Mr. Bow, you tell us a great deal 
about heaven. Now, I want you to tell me plainly what 
sort of a place heaven is." Witli iniperturable gravity, 
the preacher replied : " Heaven, gentlemen, is a smooth, 
rich, fertile country ; theie isn't a ftus/i or a root in it, 
and there never will be.'' The Root and Bush subsided, 
and Mr. Dow wasn't further troubled. 
An old fellow of the ultra-inquisitive order asked a 
little girl on board a train, who was sitting by her mother, 
as to hei" name, destination, etc. .\fter learning that she 
was going to Philadelphia, he asked : " What motive is 
taking you thither, my dear ?" " I believe they call it a 
locomotive, sir," was the innocent reply. The "intrusive 
stranger" was extinguished. 
Household Note (by a Cockney). — What to do wilh 
cold mutton. Heat it. 
Little three year old Susie was playing very loughly 
with her kitten— cai-rying it by the tail. Her mother told 
her that she would hurt pussy. " Why, no I won't," 
said she, " I'm carrying her by the handle." 
Sublimity in Humility.- 
the body kneels lowest. 
-The soul goes highest wh..M 
-A ScoTCK clergyman did not satisfy by his preaching a 
certain portion of his flock." " Why, sir," said they, 
" we think you dinna tell us enough about renouncing 
our own righteousness." "Renouncing your ain right- 
eousness !" cried the astonished doctor, "I never saw any 
you had to renounce I" 
The man who can make his own fire, bl.ack his own 
boots, carry his own wood, hoe his own garden, pay his 
own debts, and live without wine and tobacco, need ask 
no favor of him who rides in a coach and four. 
