4.4r0 
AMERICAN AGRICULTURIST. 
[December, 
lised bitters is doing an immense, an incalculable 
injury, not only by beiuj; wrongly taken and beget- 
ting a necessity for regular stimulants, but they are 
creating and extending an appetite for other alcohol- 
ic liquors, which promises to make us a nation of 
drunkards. A person buys a bottle, takes a little, 
is stimulated b}' the alcohol and "what of bitters 
they contain, and temporarily "feels better." lie 
continues the use, increases the dose when the reac- 
tion occurs, and usually falls into drinking habits. 
A gentleman recently informed us that lie count- 
ed 127 bottles in his attic which had been emptied 
of one kind of bitters by his now invalid wife, and 
other members of the family, during four years 
past. For awhile they seemed to help her, but 
latterly she liaa experienced unpleasant clTocts from 
the large doses rctjuircd to keep her up, and she 
Avas now depending upon Bourbon Whiskey. 
The stimulating effect of the alcoholic bitters when 
first used, led her to dismiss her physician. She is 
now looking forwardto the grave near at hand ; her 
physician, called back too late, gives no hope of life. 
*'Do," said our friend, *'Do expose these worse 
than humbug bitters. My children, accustomed to 
the duily use of some of 'mother's bitters', are now 
always sick, if not given some frequent stimulants." 
That friend is a wealthy merchant of this city, and 
the bitters were first introduced into his household 
by a glaring advertisement in his favorite relig- 
ious journal. 
We assert positively that all the " Bitters " ad- 
vertised contain a considerable percentage of alco- 
hol; they would not "keep" without it. Their 
constant use is always detrimental and dangerous ; 
their use at all is of doubtful utility; they are 
cheaply made and sold at an enormous profit ; and 
no one should countenance their sale, or assist their 
manufacturers inhumbui^uingthe iirnorant, by ever 
purchasing a siu;:le bottle. If a temporary tonic 
is needed, and it should only be temporary, get a 
reliable physician to prescribe it, and the extent of 
i(ji jise. His bill, and that of the druggist, will be 
fu- cheaper and more effective, and infinitely safer 
than the trial of anything of secret composition, put 
up in bottles, and sold by specious advertisements. 
— .— . ■«■ •-• 
Selecting Wall Paper and Carpets. 
— ■ - 
The Hall is generall^v a mere passage-way to 
eomething better beyond, and therefore it should 
not be so embellished as to attract special notice. 
Paper with figures of light pillars or piUsters, 
looks well, as does that which is marked off in 
courses representing marble or stone, or grained to 
represent oak or other woods. The Parlor is 
for a different purpose, and should receive a differ- 
ent treatment. It is the flower of the house, the 
place for superior dress, courtly manners, the ex- 
pression of the finer sentiments, and its adorn- 
ments should be delic:\te and elherial. The cover- 
ing of the walls should not be obtrusive and glar- 
ing incolorand forms. An over-dressed wall looks 
as unseemlj' as an over-dressed man or woman. A 
parlor wall should be a pleasant surl;\ee and back- 
ground for objects, and not be a conspicuous object 
in itself. It should seem airj* and light, shutting 
us in loosely, giving a sense of freedom and breath- 
ing space. Moreover, this wall is designed partly 
for the support of paintings and engravings, and 
these appear to much disadvantage on a surface 
broken up by scrolls and bosses, and huge bou- 
quets. The Living-Room should have a cheerful 
toned paper, less delicate than the parlor, but by 
no means gaudy and glaring. The DIning-Room 
should be plain, but rich. The Bed-Rooms, of 
course, must be neat and simple, the prevailing 
colors by no means dark. The Librai-y should be 
of some sober, neutral tint, yet warm and cheerj*. 
The Caq^ting of these several rooms ehould 
caOTi'eepon4 in style to the i^apering. A few ^ears 
ago, the designers of carpet figures ran mad with 
huge designs, and glaring, ill-assorted colors. In 
crossing a floor, one had to tramp over Bcrolls, 
coimuoopias, and bouquets, sevei-al feet long. But 
latterly, a change lias come for the better. Even 
jaow, there xirc vivid (colofg and monstrous figures 
enough, but we advise our friends to pass these 
by, and leave them to the upholsterers when hired 
to embellish flash hotel parlors, and steamboat 
saloons. Onr homes must be embellished with 
something more subdued and chaste, and therefore 
more permanently pleasing. 
Original Contributions to the American Agriculturist. 
Hints on Housework, Cooking, etc. 
Inlbrmation "Waiatetl, — Our Household 
Drawer conlains numerous qiierie?, which will be an- 
swered as we find room, and time for investigation, but 
hints from our readers on any of these topics will ;ilways 
bo in order, and thankfully received. Housekeepers 
can greatly aid ench other by talking together through 
there columns — asking questions, and giving answers. 
Fancy and other Soaps are much inquired about, that is, 
how to make tliein. We have more notes to add to the 
Ions article on Soaps, on pa^e 403, Nr)vcmber No., wait- 
ing room.— Boot and Shoe blackings, can some one give 
us conJensed notes all about these, the kinds, the good, 
and the bad, with the best mode of detecting the inju- 
rious articles sold? If no one does this better, we will 
ti y it Eoon.— One aj^ks how to remove from cloth, stains 
maJe by "Davis' Pain Killer." Easily answered if 
some one will tell us what it is made of. Vic use no 
secret or patent medicines. 
** Clieap Farmer?*' I*u«ldEiig,'' — In a 
2 quart pudding dish or tin b;isin, put 3 pints of sou," ap- 
ples sliced : cut 3 or 4 ounces of fat salt pork very thin 
and fry well, and pour the whole over Uie apples ; salt a 
little, pepper and spice to the taste ; mix ji batter with 
sour milk aitd a little cream, thickened with flour, pour 
it over the apples and steam an hour; to be eaten with 
sugar or sauce. — "A Fanner's Wife^ 
Xapioca I^udding". — 3 tablespoonfuls of 
tapioca soaked over night, 1 quart of milk, the yolks of 
3 eggs ; boil all together in a fajina kettle, or in a tin pail 
set into a kettle of cold water and boilel ; add sugar to 
your taste. When lliorouglily cooked, take the whiles of 
the 3 cg^s and beat to a stiff froth, and pour over the 
whole x\hile hot.— J/rs. L. P. C, New Haven, Mo. 
CracUor Mince Pie.— For three pies, take 
3 crackers rolled very fine, :i cup of vinegar, 1 cup of 
sugar, 1 cup of molasses Tor an equivalent of sugar] ; 
sprinkle in all kinds of spice desired ; bake in crust tlie 
same as an apple pie.— -1/rs. L. P. C. 
Steamed Apple Pudding-. — Make a 
dough as for biscuit, of 1 pint flour, I leaspoonful cream 
of tartar, ,'2 teaspoonful saleratus ; mix with milk if con- 
venient, or if with water, add a little shortening. Divide 
into three portions. Then take a pint of apples quartered, 
and put a layer at the bottom of a pudding boiler, cover 
them with crust, and put a layer of apples and crust al- 
ternately, taking care to have the crust on the top. 
Steam two hours.— It is very good.— J/r5. L. L. Decker, 
Manchester, Mass. 
f»Mir Piiddingr. — 3 eggs well beaten, 9 table- 
spoonfuls of flour, 1 pint of sweet milk ; bake in cups in 
a quick oven : serve with sauce.— .Urs. L, P. C. 
Cottage Pndding.— Take 1 quart flour, 
2 cups sugar, 6 tablespoonfuls melted butter, 2 cups sweet 
milk, 2 beaten eggs, 2 teaspoonfuls cream tartar, 1^ tea- 
spoonfuls soda. Mix well and bake or steam in a mold 
or large tin basin, [which should be only part full, as it 
rises up nearly double.— Ed. 1 Serve with beaten butter 
and sugar, or wine sauce. What is left from dinner is 
good for tea cake.— ^rs. H. \V. C?., Oregon, Illinois. 
Wine Sauce. — Stir to a cream, }.< teaeup- 
ful each of butter and sugar, with tlie white of an egg. 
Add ?a cup water, with a very little flour, and boil all 
together with a cupof wine, or less, according to its kind 
and strength.— -l/rs. H. W. G., Oregon, Illinois. 
Uread without Yeast.— (Of Wheat or 
Rye flour.) 1 quart sour milk, 2 tablespoonfuls lard, 1 
teaspoonful each of cream of tartar and soda sifted and 
well worked into the dry flour. Also use flour enough to 
mold up well. Let it rise 1 hour in pans in a warm place, 
and bake in a quick oven.— H. D., Fairhavcn, Conn 
[As the lightness is produced by the soda witli the com- 
bined acid of llie cream of tartar and sour milk, which 
act quickly, we should say the bread would be lighter to 
bake as soon as mixed ; if left awhile, some of the freed 
gas would escape.— Ed.] 
PeatUer CaUe.— (Simple and good) : 1 cup 
white sugar, 1 teaspoonful of butter, 1 egg, 2 even cups 
sifted flour, ri cup of milk. 1 teaspoonful cream of tartar, 
and )4 tea<;poon saleratus or soda. Flavor with essence 
of lemon, — .1/ri. li. V. Foster, South Jianver-t, Mass. 
Pilaff.— This is the great dish of the Orien- 
tals, and is 50 truly delicious and so cheaply and easily 
made, that it is a wonder it has not berome. ere this, a 
common dish in other countries. It is prepared in the 
following manner ; Boil sufficient rice {according to the 
number of mouths to feed) in a large quantity of water. 
It should be put in cold waler with a little salt, and not 
sliried while rooking. When thoroughly done, strain 
off" the water through a colander or sieve, and each ker- 
nel will be separate and solid. Then season with salt, 
pepper, butter, and a little tomato sauce; cut up (not very 
fine) roasted or boiled mutton, or veal, and mix with the 
rice in proportion of about ?; to .S^ meat. Let them sim- 
mer together a few minutes, and serve hot with the meat 
gravy. The water that the rice has been boiled in makes 
the very best starch for fine work. P. 
Another Oriental I>isli.— The Vegetable 
Jlarruw, or any other summer Squash cooked in the fol- 
low ing manner, is very delicious, and will make a dish 
for an epicure. Split the squash lengthw iso and remove 
the seeds. Then stuff with finely minced roast veal, or 
mutton, and tie together firmly. Boil until the squash is 
nearly done, then take out of the pot, and opening it, put 
in a piece of butter and whatever seasoning you may 
prefer, and closing it up again, place it in the oven for a 
few minutes, until it finishes cooking. When entirely 
done, serve it up, and yon will be satisfied with your 
efibrt. The smaller kinds of squash are the best. P. 
Xo Fry Pish.— The ordinary manner of 
frying fish in a shallow pan with only a small quantity 
of grease, may be much improved upon by imitating 
the Greeks, from whom we may also learn many other 
useful lessons In the culinary art. Take a large quantity 
of lard in a deep kettle, and let it boil as for frying 
doughnuts. While boiling, drop in the fish, having 
previously rolled them in flour or meal. In a few min- 
utes they will be of a lich, uniform brown, when they 
may be t.tken out and served while hot. They will be 
found infinitely more delicate iu flavor, as well as more 
inviting in appearance than when cooked in the old way. 
This is recommended by the long expeiience of the 
writer, and it will be endorsed by all who try it. P. 
[The philosophy of frying is well illustrated by the 
Gieek process detailed by our traveled correspondent. 
We may add that success in frying always depends pri- 
marily on having plenty of hot fat. If there is but little 
fat, the article cools it down to that degree that is readily 
absorbed by the food. This fact, that cool grease is ab- 
sorbed before it has time to cook the article fried, while" 
plenty of very hot grease cooks it quickly, and is not ab- 
sorbed at all, should be impressed upon all cooks. — Ed.] 
Sonr Curd Cheese or ''Smeerlcase" 
-Cements, Paints, etc.— After milk curdles nat- 
urally, it is skimmed of its cream, the pan set over 
hot water on the stove and left until it is scalded but not 
boiled, which would spoil it. As soon as the curd separ- 
ates freely when stirred, strain it through a cloth laid on 
a perforated vessel, or basket. When it ceases to drip, it 
is ready for use. This is *' Smeerkase,'' to be salted and 
eaten in any way preferred.. ..Smeerkase when mashed 
with a spoon, thinned with sweet cream, salted, spiced 
with kiinimel (caraway), then spread upon steaming hot 
*' Irish cups," or other equally good potatoes, boiled with 
the skin on, forms my favorite dish for supper, and is 
good enough for a king. [The curd of cheese which 
is the caseine, is a nutritious food, similar to lean meat 
in its muscle-strengthening efl'ects.— Ed.] — Line and 
Cued Cement.— Air-slaked lime in fine powder, thor- 
oughly mixed with smeerkase without waler, forms a 
strong cement or putty, for broken ciockery, etc. Lime 
enough is added to thicken it to a proper consistence. 
Lime with white of eggs also makes a strong cement, 
but dries too soon for convenient use — Lime and Curd 
Paint.— Quick lime slaked in water to a milky condition 
and poured into a h(»lc in the ground, soon thickens. 
This, as wanted, is mixed with an equal amount of 
Smeerkase ana used for paint, and for water-proof glue. 
A veiy good way to preserve lime for use in small quan- 
tities as needed, is to run it ijito the ground as above, and 
cover it with sand or anything else that will keep cut 
frost. ~W. Goepper, Warren Co.^ Ohio, 
Men's Shirts.— JT/i-jJ. B, V. F., of South Dan- 
vers, Mass., w rites, that 8 years ago her husband obtained 
a good fitting shirt, and she lipped it enough to cut an 
exact linen pattern. This pattern has been always used 
since, and with complete success, even to the making of 
flannel under shirts, which fit better than any that are 
usually sold. "The pattern is a yoke with a point down 
between the shoulder blades, the back bein? sloped back 
so as to meet, and gathered slightly. This leaves it 
smooth on the neck and shoulders, and loose where the 
movement of the arms would be affected by any light- 
ness."— [As hinted in October, the main trouble lies in 
not cutting out these garments uitli sufficient accuracy,] 
