1881.] 
AMERICAN AGRICULTURIST. 
25 
cannot be gathered within a week (at longest 
in cold weather) to fill the chum so as to 
work it well. In this case, skim the cream 
•off very slowly, or free from milk, and if you 
stir each skimming in with the others as you 
put it in the jar (this should always be done), 
and then warm the cream moderately before 
churning, it is no difficult task to bring the 
hutter by stirring. I have eaten excellent 
hutter made in this way. Some persons never 
make good butter in winter, because they 
keep their milk among bad odors, as in a 
cellar with turnips and other vegetables. 
A Water Guard to a Window Brush. 
When windows are washed with a long- 
handled scrubbing brash or broom, there is 
often great discomfort arising from the suds 
and water running down the brush handle 
and upon the hands 
and clothing of the 
operator. This can 
be avoided by a sim¬ 
ple device shown in 
the engraving. It 
consists of a ring of 
stout leather, cut to 
fit closely upon the 
handle, and placed a 
foot or so below the 
head of the brush or 
"broom. The water 
coming down the 
handle meets with 
the lateral surface of 
the ring, and is car¬ 
ried off on the side 
towards the window 
and away from the 
one using it. A similar ring of rubber would 
answer the like purpose. It is a small affair, 
but the ease and comfort of much domes¬ 
tic labor depends upon attention to trifles. 
Some New and Valuable Recipes. 
Lemon Meringue (Pronounced Me-rang), 
Contributed to American Agriculturist by a 
Western housekeeper: Put into a quart of 
milk , y 3 teacupful melted butter, 1 cup sugar, 
1 cup of bread crumbs, yolks of 3 eggs beaten, 
the juice and half rind of one lemon grated 
fine. Stir together well, and bake in a pud¬ 
ding dish to a light brown. Then beat the 
white of the 3 eggs to a foam and stir into it a 
cup of pulverized sugar. Spread it over the 
top of the pudding and sprinkle a little sugar 
on. Then bake slightly, to a light yellow. 
A Cooked Icing— Good and Economical. 
Another reader of the American Agricultur¬ 
ist sends the following two : Put in a sauce¬ 
pan one cup of pulverized or granulated 
sugar, and half a cup of water, and stir un¬ 
til it boils. Then add the white of one egg, 
beaten to a stiff froth ; heat to scalding; re¬ 
move from the fire and continue the stirring 
until it is nearly cold. (The cooling can be 
hastened by putting the sauce-pan into cold 
water.) Spread it over the cake while it is 
still warm, and it will form a nice coating. 
It is also good to use between the layers of 
cake like the one described in the next item. 
Eayer Cake. 
Beat together l l / 2 teacupful of white 
sugar and 3 tablespoonfuls of butter, and 
add 3 well-beaten eggs, 1 cup sweet milk, 3 
cups of flour, and 3 teaspoonfuls of baking 
powder. Beat the whole well, and bake in 
3 or 4 layers, in jelly-pans or pie-tins. Spread 
each layer with the above “ cooked frosting,” 
or with any jelly that one may have pre¬ 
pared, and place the layers together, after 
which dry or bake slightly in the oven. 
Cooking A Turkey. 
There is roast turkey, and roast turkey, but 
there is a wide difference even when the birds 
are of like age and quality, depending wholly 
upon the skill in the kitchen, or of its super¬ 
intendent. A lady who is reputed 
to always have “good roast tur¬ 
key,” at our request kindly wrote 
out the following for the Amer¬ 
ican Agriculturist: “Unless it 
is badly soiled, never soak, wash, 
or wet a turkey, as many do. In¬ 
deed washing injures any kind of 
meats and fish, except those kept 
in salt brine. Carefully draw the 
turkey, and wipe thoroughly in¬ 
side and out with a dry towel. It 
will thus keep longer uncooked, 
and be better flavored.—If it chances to be a 
tough one, steam it an hour or two, as needed, 
before baking. If one has not a steamer 
large enough, as few have, it may be done in 
a wash-boiler, supporting the bird above the 
water on a couple of inverted basins, or sus¬ 
pending it by strings from the handles.—My 
family has learned to like plain stuffing rather 
than the highly seasoned, rich, indigestible 
dressing so much in vogue. I use stale bread 
chopped fine, just moistened with scalding 
water, not to a “ mush,” and add a little but¬ 
ter, salt, pepper, and, if desired, a small pinch 
of Sweet Marjoram or Thyme. Most like 
Summer Savoiy, but we omit it, because not 
relished by one of the family.—After stuffing 
and sewing, fasten the wings and legs down 
closely with skewers or by tying with strings. 
Roast in the dripping pan without water. To 
keep the skin from scorching, baste now and 
then with a little water seasoned with butter 
and salt. Bake through uniformly to a light 
brown, avoiding burning or hardening any 
part.—A good oyster stuffing, when easily 
obtainable, is liked by many, as follows: 
Drain off most of the liquor from the oysters, 
season with sufficient butter and pepper, and 
roll them in cracker or bread crumbs. Fill 
the cavity of the turkey entirely with these.” 
Mixing Bread with a Machine. 
One of the latest household appliances is a 
Bread-mixer. There are no doubt many who 
will declare in advance that such a machine 
is useless, that it is undesirable, and that the 
bread must be kneaded. There are often 
reasons why the hands should not be put 
into the bread, both out of consideration for 
the hands, and for those who are to eat the 
bread, and if for no other reason than this, 
it is desirable, in case of necessity, to have a 
kneader. That it is not necessary, in order 
to have good bread, that it should be mixed 
so stiff as to require hard kneading over the 
board, is shown by the fact that some per¬ 
sons mix their bread altogether with a spoon. 
That good bread may be made when the 
dough is so stiff that it requires the full 
strength of the bread-maker to knead it, we 
are well aware. When the Stanyan Bread- 
Mixer came, we tried it, following directions. 
The usual method of bread-mixing was de¬ 
parted from in keeping the dough thin 
enough to be ,worked with the “ Mixer.” 
The “ Mixer ” consists of a pan to hold dough 
and a broad, lozenge-shaped revolving knife 
to do the mixing. Fig. 2 shows all the 
machinery there is about it. The platform 
A, holds the pan, and is made fast to the 
table by the clamp and thumb-screw. The 
post B, carries the knife C, which has a long 
shank passing through the box F, to the end 
of which the crank is attached. The box, F, 
is movable and by tipping it the knife is 
Fig. 1.—THE STANYAN BREAD MIXER. 
lifted out of the pan. The “Mixer” being 
secured to the table, with the pan in place, 
as in figure 1, the liquid—water or milk, 
or both—is first put into the pan, and the 
yeast and flour are added. The crank is 
at first turned slowly, moving the pan 
around by hand, but as soon as the flour gets 
moist the pan is moved by the motion of the 
crank ; when well mixed, scraping the dough 
from the sides of the pan, and from the 
knife once or twice with a wooden scraper, 
it is put aside to rise. In the morning, or 
when it is raised, the dough is stirred again 
with the knife, and transferred to the baking 
pans by the use of the wooden scraper. If 
the dough is mixed thin enough, it need not 
be touched by the hands. In the first trial, 
we had some misgivings, on account of the 
lack of stiffness in the dough, but when the 
bread came to the table it bore witness that 
our fears were groundless. The result was 
as near perfect bread as poor mortals can ex¬ 
pect. As to the comparative ease as between 
mixing bread with the Stanyan Mixer as a 
regular thing, and moulding it in the usual 
way upon the board, we are not prepared to 
say. But we do know that as good bread as 
ever was eaten can be made, without touch¬ 
ing the dough with the hands, by the use of 
the Mixer. This will commend the Mixer to 
many who are not sure of the cleanliness of 
their ‘ ‘ help,” and in cases in which the hands 
are cracked or otherwise unfit to use in 
kneading that which is to be eaten. The 
Fig. 2. —STRUCTURE OE THE MIXER. 
peculiar shape of the knife allows the dough 
to be both cut and beaten in the most thor¬ 
ough manner, and thus incorporate the air 
with it, a point essential to the best results, 
in whatever way the bread may be mixed. 
A GUARD FOR A BRUSH. 
