366 
AMERICAN AGRICULTURIST. 
[OCTOBEK, 
until tender. Remove the fruit from the eyrup to 
n jar, and pour over it a neu) syrup made by boiling 
1 pint viuegar with 3}^ lbs. sugar, with a little bag 
of spices in it, eontaUiiug say J^ ounce each of 
cloves and cinnamon, and a ^ ounce mace if liked ; 
the spice bag to go in with the fruit also. The first 
syrup may be used for cooldng other fruit The 
pickles made as above keep almost any length of 
time, if simjily covered. They are economicol, are 
only moderately tart, and are much relished by 
most persons Peaches i^ickled are especially 
fine. They may be pared, or for general common 
use be pickled with the skins on, but must be se- 
parately wiped or rubbed with a cloth. Place the 
fruit in a stone jar, and pour on it a syrup made by 
boiliug for each 13 lbs. of fruit, 4 lbs. of white sugar 
in 1 pint of vinegar, and cooking it. Place the jar 
)u a kettle of cold water over the fire, and heat un- 
til the fruit in the jar is cooked tender. Spice with 
an ounce or so of cloves, put in a bag, and placed 
among the fruit. Some prefer sticking the cloves 
separately in the peaches. After standing 3 or i 
days, pour off aud scald the syrup and return it. 
They will then Iceep weU through the winter with- 
out further trouble. 
Picklctl Cireen Xomatoes. — The follow- 
ing method we have used several seasons, and the 
liickles have often been commended by visitors, 
and the recipe solicited. Cut the tomatoes in thin 
slices and scald them in weak salted water. Lay 
them iu a jar, sprinkling each layer with a little 
sugar and a trifle of ground mustard and cloves. 
Scald eutficient vinegar to cover them, .and pour it 
over while hot. After 8 or 10 days drain oil the 
vinegar, and reject it. Scald a fresh supply and 
pour it over them hot. If horse-radish is available, 
a little of this grated or chopped flue added iu the 
uew vinegar is an improvement. The pickles thus 
made are tender, and keep a year at least with no 
mold. If left in the first vinegar, they soon spoil. 
Xfipc — A Cood Food — Pi-eparation. 
— Tripe is a wholesome, nutritious food, and would 
be more generally used but for an unwarrantable 
prejudice, and the supposed trouble of preparing 
it. It is obtained from the larger stomachs of all 
ruminating animals, but usually from beef cattle. 
Two subscribers to the Aijriculturist, furnish simple 
directions as follows : H. B. Cartwright (resideuce 
not given) says : " Scald the stomach suflScicntly, 
to loosen the inside coating, in water about the 
same temperature as for scalding hogs. Hang 
upon a hook, aud with a knife scrape off the inside 
coating, which will be easily removed if rightly 
scalded. Then cut in five or six pieces, boil for an 
hour, and scrape again until perfectly clean. After 
this boil uutil tender, when it is ready to use iu 
any way." Sarah Youug, Washington County, 
O., writes ; " Take the stomach or paunch wliile 
still warm after killing, aud wash thoroughly in 
three or four waters to remove all disagreeable 
odor and taste. Cut iu convenient pieces to handle, 
aud taking a piece at a time on a fork, scald it iu 
hot water, lay it on a board and scrape off the in- 
ner coating, which is easily done if scalded just 
enough." — It is then to be well washed and cooked 
as may be desired. Boiling will m.ako it tender. 
It may then be pickled in vinegar, or kept iu salt 
aud water, changed daily. It is good cooked like 
souse, or broiled like steakf buttered, and peppered 
well. It is also good dipped iu batter and fried. 
Xo out* Ilotiseliold Coi-rc!>pondciits. 
. — We have tiuitc a batch of recipes on hand, some 
waiting room, some on trial, some for their proper 
or best season, etc., and some are duplications of 
things already published. — We solicit continued 
contributions to this department — on other topics 
than mere cooking recipes. Let us have hints 
about clothing, furniture, etc. 
4jiive tlic Particulars. — "Miranda" 
writes: "I desire to ask contributors to the 
Household Department to be a little more explicit. 
Por example, one says, ' use fiour or meal enough 
to make ol proper consistence'— now that proper 
oonslsteuee is just what I want to know." [The 
hint is worth noting. We have ever aimed at get- 
ting in all the particulars possible bo as in every 
case to make the matter so plain that the merest 
novice can follow it. — Some old housekeepers how- 
ever, say that the AgricxiUurist simplifies too 
much — the Editors seem to take it for gianted that 
ladies don't know how to mix the ingredients of a 
cake without having it all explained. We give the 
particulars for those who don't know — those who 
do can pass by such explanations. — Ed.] 
Uints to Jtutter Makers. — (Derived 
from experience.) — When cream is to be kept a few 
days or a week in warm weather, a teacupful of 
salt to a gallon of cream will help to keep it from 
spoiling. Put the salt into the first gathering of 
cream, or into the clean cream pot. Another 
item quite as important, is, to stir the cream fre- 
quently and thoroughly — once a day at least, twice 
or thrice is better. .. .An ounce of salt to a pound 
of butter, after the buttermilk is out, is the rule of 
many good dairywomen who make butter for the 
Boston market. This is the minimum, I think. 
Some put 3 ounces to the pound. If to be packed 
it requires more salt than if put iu rolls for Im- 
mediate use. — S. C. TF., of West Rutland, Mass. 
Xo keep Burnislied Steel from 
Rusting;. — The simplest, easiest and most 
rational way we have ever employed, is the follow- 
ing. Take a box (tin is best) large enough to con- 
tain all the articles and not half fill it. Then take 
some quick lime, break the lumps up and sprinkle 
them with water, so that they will fall to pieces and 
yet become not nearly slaked. Put this half-slaked 
lime into the box and bury the steel articles in it. 
They will keep bright and clean, and need only 
dusting when taken out. Steel or iron will not rust 
unless water or dampness comes iu contact with 
them. The unslaked lime has such an affinity for 
water that no particle of moisture can exist iu the 
box, so long as the thirst of the lime is not entirely 
slaked. So the steel remains bright. Iftheboxis 
well closed, the lime wiU be good for six mouths, 
and perhaps longer, 
I>'e'«v tVeights and IVIeasiu'es. 
Congress has commenced talking about making some 
changes in the weights and measures used in this country, 
and by the lime the present boys and girls very probably 
grow to be men and women, some new system will be 
generally adopted. It usually t.ikes many years to 
introduce any great change, especially in things in com- 
mon use ; our weights and measures certainly need some 
improvement. It seems probable that the French system 
mffy be introduced to this country, and perhaps this or 
something like it, will come into use all over the world — 
it would be a great convenience to business men to have 
but one scale of measures in dealing with all other coun- 
tries. As it is now, a merchant doing an extentled busi- 
ness needs to study the arithmetic of almost ever coun- 
try, to know how to buy and sell goods, as almost every 
nation has its own system of denominations. Tlis French 
system has some veiy gieat advantages. In it, all tlie 
denominations of every weight and measure increase by 
tens, just as in our United States money, ter> of a lower 
deno«iinalion makes one of llie next higher, and also as 
in writing numbers, eacli place to the left is tenfold 
greater. Suppose for example, that ten pints made one 
quart, ten quarts one peck, and so on wilii all other de- 
nominations of measure. Then writing the number of 
pints, say 72S5, would at once give the number of quarts, 
pecks, and bushels, that is, T bushels, 2 pecks, S quarts, 
and 6 pints, without any trouble of dividing by 2, 6 and 4 
to reduce it to bushels. In the same v\ay inches, or 
ounces, written out, would show the miles or pounds in 
the amount. Then in multiplying by dollars and cents 
to find the cost of articles, all trouble.of reduction would 
be done a^-ay with, and only the riglit place for the deci- 
mal point would have to be looked after ; this would 
save many mistakes, and make our arithmetic luuch 
simpler. It usually lakes boys and girls many months lo 
master the mysteries of Reduction, .\scending and De- 
scending ; under the new system, much of this time and 
hard study might be saved. The children would have 
cause for thankfulness, and their teachers no less so. 
In the French system, the starting point or unit fronr 
which all otiier denominations are derived, is the nutre, 
equal lo 39.37079 inches, or about oX feet. This was ob- 
tained in the following manner. First, surveyors meas- 
ured a line North and South {part of a roeriilian), long 
enough to enable them to deteKnine the length of a whole 
meridian, that is a line extending arormd tlie earlh, pas- 
sing tlirough the North and the South Pole. Then one 
ten-millionth of one-fourth, or a quadrant, of Ihe^eridian 
was taken for the metre. It was a grand idea lo make 
the circumference of the earlh serve as a standard for 
measure. It is said, however. Ihal later measurements 
prove the French surveyors to have made a very slight 
error, yet the standard thus obtained has been in use in 
France since the year 1840. Ten metres make a decame- 
tre ; ten decametres, a hectometre, etc. One-tenth of 
a metre is called a decimetre ; one-tenth of a decimetre, 
a centimetre, etc. The other denominations are found 
in most arithmetics, and need not be repeated here. 
Square measure is derived by squaring Ihe decametre. 
Solid measure is founded on the cubic metre. Liquid 
measure has one litre for its unit, equal lo a cubic deci- 
metre. The weight of one cubic cenlrraelre of distilled 
water wag taken as a unit, called a gramme, and thus all 
necessary weights and measures were formed. We 
hope lo seethe day when the absurdities of Wine measure, 
Beer measure, Dry measure. Cloth measure, Avoirdu- 
pois weight, Troy weight, etc., shall be out of fashion. 
Tery Fine 'Writiiija:. 
.\mong the Assyrians, the common mode of keeping 
records of national and historical events, was by stamp- 
ing the words upon bricks, tiles, or cylinders of clay 
baked after the impression was produced, Rlr, Layard, 
Ihe celebrated explorer, in digging among the ruins of 
ancient Nineveh, found many specimens of these records, 
most of which were written in such small characters, 
that their forms could only be made out witli the use of 
a microscope. A rude magnifying glass, made of rock 
crystal, was found, which had probably been used for 
such a purpose, .\ltlie present day, instruments are used 
for producing microscopic writing, exceeding any thing 
the ancients could execute, and almost surpassing belief. 
By an apparatus called a penlagraph, the Lord's Prayer 
has been written in a space looking to the eye like a mi ■ 
nute dot, and covering only the 365, 000th part of an inch I 
Under a good microscope the letters are beautifully clear 
and legible. It has been calculated thai in lliis way the 
whole Bible might be wriltGn in less than the twenty- 
second part of a square inch. In using the machine, the 
operator writes with a pencil attached to tiie end of a 
long lever, and the marks thus m.ade are reduced almost 
infinitesiraally by a series of levers properly arranged, 
and engraved on a glass plale, which is made to move 
over a diamond point. By means of photography, reduc- 
ing the size of letters with suitable lenses, equally as- 
tonishing writing has been produced. We do not know 
of any specially useful application made of such writing, 
but it might serve a good purpose in preserving secret 
despatches in time of war, which would escape notice 
if lire messenger were captured, 
Xlie Ciame of Checkers or I>raug;lits. 
POSITION NO, S, — While to play and win. 
GAME ^0, 
hlack. 
1—11 lo 
White. 
8,— Aykshire Lassie openino.C*) 
3— 4 
4— to 
5—11 
6—10 
7— 7 
8— 9 
9— 2 
10—13 
11— 6 
12— 1 
13-11 
14—18 
15- 7 
(*) Is 
15 
11 23 
8(o) 23 
18 22 
18 32 
14 19 
11 (»)26 
13(c) 31 
White. 
24 to 20 
7 
17 
9 
26 
13 
23 
lO(ii) 
26 
22 
13 
30 
25 
29 
23 
Black. 
16— 5 to 
n 
13—13 
19—22 
20—26 
21— 3 
22—31 
23—12 
24—26 
25—22 
26— 7 
27—15 
28—14 
29—18 
30— 4 
U 
22 
26 
31 
22 
20 
16 
11 
4 
w 
26 
19 
22 
18 
11(/) 16 
19 24 
17 21 
4 28 
8— Black wins. 
lo 17 
■• 16 
■• II 
" 4 
" 6 
" 3 
" 16 
" 23 
" 16 
" 6 
'• 6 
" 14 
24 
^ , — - - named by Anderson, since he and Wylie 
played it in their two great matches at Edinburg and 
L.inark, ScoUand, 1839 and IS42, (a) 9 to 1.", draws, (i) 
23 lo 23, draws, (c) 6 to 10, draws, (rf) 5 lo 9 draws. («■) 
The losing move, 24 to 20 draws, f/) Posltioo No. 7. 
(See August Agriculturist, page 295.) 
