I860.] 
AMERICAN' AGRICULTURIST. 
107 
not on the pork. Leave out the pork altogether, 
salting, and putting in a tablespoonful or two of 
beef drippings. Variations not commended : Boil¬ 
ing the beans without first soaking; boiling them 
without changing the water; boiling the pork with 
the beans ; baking the pork without first boiling ; 
using the pork with the rind on. In the days of 
brick ovens the bean-pot was put in towards night, 
and taken out the next morning. Those were 
pork and beans ! At the present day such can only 
be found where the bake-pan and wood fires pre¬ 
vail, or in lumber camps. In either place the beans 
and pork are put into the bake-pan, and this com¬ 
pletely covered with coals and ashes. Taken out in 
the morning ! Talk about “ Boston Baked Beans 1 ” 
The Uses of Apples. 
However we may esteem other fruits, the apple 
is the main reliance in late winter or early spring, 
as there is little else in the way of fresh fruits. 
For cooking, no fruit is equal to the apple, which 
is susceptible of being served in a great variety of 
acceptable forms, some of which are here suggested. 
Apple Sauce is the form in which the fruit most 
frequently appears. There is apple sauce, and 
apple sauce. To make the best, requires the best 
apples. Select high flavored fruit, such as. the R. I. 
Greening, or Spitzenberg, pare, and slice in thick 
slices, and put, with the needed quantity of sugar, 
in a dish with a tight fitting cover. Some have a 
dish made for the purpose, but a tin pail with a 
good cover will answer. Set in a moderate oven, 
and allow it to stew slowly, until thoroughly done ; 
good apples will need no water. Apple sauce so 
prepared, is far superior to that made in the usual 
way... .Next in popularity to apple sauce is, 
Apple Pie.— Stewed apples half an inch thick, 
between two flabby crusts, is a caricature on apple 
pie. The apple pie is made with sliced raw apples, 
in a very deep plate, and as few plates are deep 
enough, the sliced apple should be heaped up in 
generous measure. It is a mistake to spoil good 
apples with much seasoning. Cloves and allspice 
overcome the natural flavor ; a very little cinnamon, 
or minute bits of the dried peel of a sweet orange, 
develop it. In many families, sauce and pie end 
the changes, while they are really but the beginning 
of the list. What can be better for a dessert, than 
Baked Apples. —Either sweet or sour? Many 
have a notion that sweet apples are the only kinds 
proper for baking. They are indeed excellent— 
when sour ones cannot be had.—But for the per¬ 
fection of baked apples R. I. Greenings are required: 
Remove the centers with a “ corer,” fill the cavities 
with sugar, set in a baking dish with a little water, 
and bake rather briskly. Apples so treated, are 
better than most of us deserve ; but if we add, as 
they are eaten, a liberal supply of Jersey cream ! 
... .It is but a step from apples to 
Apple Dumplings. —That person is not to be en¬ 
vied, whose recollections of childhood does not in¬ 
clude apple dumplings—“ such as mother used to 
make.” That kind will never be found again, but 
a fair approach to it may be hoped for. Her’s were 
both boiled and baked, and we never could tell 
which were best. Isn’t the making of the crust for 
boiled dumplings a 'ost art? Well, we can manage 
baked ones, and there is less risk of failure, and 
consequent danger to the digestion.—‘‘Both kinds 
of sauce if you please.” 
Apple Custard is not to be omitted. Pare and 
core the apples, stew in very little water until tender; 
pour over them a custard made in the usual 
manner, and bake until the custard is done. House¬ 
keepers find it difficult to select a pudding-dish 
large enough for this. 
Apple Fritters are much liked by many ; Rather 
large slices of apples are sprinkled with sugar and 
cinnamon, allowed to lay for an hour or so ; they 
are then dipped in a batter of flour and eggs, and 
fried in an abundance of very hot fat; for these, a 
wire frying basket is very convenient. They are 
drained for a few minutes, and served hot. If for 
dessert, they are dusted with powdered sugar when 
served, but if, as many prefer them, to be eaten 
with meat, the sugar is omitted. 
Brown Betty.—W e gave this several months ago, 
and will only briefly repeat. All the clean bits and 
fragments of bread are dried crisp in the stove oven 
with the door open, then rolled, and bread-crumbs 
are always at hand. Sliced apples, bread-crumbs, 
sugar, cinnamon, and a deep pudding dish. A layer 
of apples, sugar, ^ spice, crumbs ; apples, sugar, 
spice, crumbs, and so on until the dish is full. Bake. 
Pan-dowdy or Apple Slump. —Since wood-fires 
and the old bake-pan or skillet, with a cover to hold 
coals on the top, went out of fashion and use, an 
“apple slump” has not been possible. An imita¬ 
tion is made in a deep pan, and baked in an oven, 
but it is only a baked apple pudding. Probably the 
real thing can still be found in the lumber camps, 
and in the few other localities where wood is the 
fuel, and the open fire-place has not given way to 
the stove. The apples are quartered ; the bake-pan 
is lined at the sides with a crust; apples are put in, 
packed solidly, some spice is used, and sufficient 
molasses, or part sugar, and part molasses, to 
sweeten ; a top crust is put on, gashed to let the 
steam escape ; the pan is set on the coals, and the 
coals put on the cover. Eaten hot with butter 1 
Who can ever forget it! The side crust baked be¬ 
fore the juice came from the apples ; it then became 
partly penetrated with syrup ; the apples were done 
to a rich crimson mass. Talk about apple merin¬ 
gues, and such flummery—Here was richness! 
A Slipper Case. 
Next to the comfort of slippers is the convenience 
of a place to put them when not in use. It, with some 
A HANDY SLIPPER CASE. 
persons, costs in trouble about all that the com¬ 
fort is worth to find their slippers, they having been 
left where they were taken off, or thrown into a 
dark closet, to become buried beneath a host of 
other things. The engraving shows a case for hold¬ 
ing slippers, light shoes, etc., that may be con¬ 
structed of any heavy cloth and nailed to the inside 
of the closet door. A case thus made and located 
is always ready for use, always out of the way, and 
a great comfort to those who use it. As it takes 
but little time, skill, or money, to make such a 
handy receptacle, it is almost a wonder that there 
is not one in every house, not to say one on every 
closet door. Slippers are articles that are so apt to 
get astray unless they have a place, and always 
wanted when one is tired, that it is a pleasure to be 
able to put one’s hands on them even in the dark ; 
and all this may be gained by having a hanging 
case, like the one here given, and then using it. 
Selecting Wall Paper.— It is getting the sea¬ 
son of the year, when the house is to be cleaned, 
and very likely one or more of the rooms will need 
re-papering. The general aspect—feeling so to 
speak—of a room, depends so much upon the 
paper on its wall, that the work of selecting the pa- 
peris an important one. It is to some extent a mat¬ 
ter of taste, but there are general rules of taste. 
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The Doctor’s Talks. 
As boys in different parts of the country do not all have 
the same amusements, there may be some boys who will 
read this who have never amused themselves (and broken 
windows) by throwing stones with a sling. The way I 
used to make a sling was to get a piece of leather from 
an old boot-leg and cut it in the shape of a long oval— 
much like two eggs, with their large ends placed together, 
and about that size, or rather smaller. To each end of 
this leather, attach a strong twine or cord, two feet or 
more long. In one of these cords make a loop, and the 
sling is ready. To use it you need some smooth pebbles. 
Place the loop in one cord over the fingers of the right 
hand, bend the leather and place 
a stone in the center, hold both 
strings between the thumb and 
finger, and give the sling a rapid 
whirling motion. At just the 
right time, and when the sling 
is whirling rapidly, let go of 
the strings and off the stone 
will go to a great distance; the 
loop being around the fingers 
allows you to hold on to the 
sling. The skill consists in 
letting go the loose string just 
at the right time. When this is 
properly done the stone will be 
sent surprisingly far. As the 
sling was whirled with a rapid 
motion, the stone had a ten¬ 
dency to fly off, but it could not 
go while both strings were held, 
letting go one, off went the 
stone, the farther the more rap¬ 
idly the sling was whirled. It 
is one of the laws of motion that a body moving in a 
curved or circular direction tends to go off in a straight 
line. The force which causes it to do this is called 
THE CENTRIFUGAL FORCE, 
a word which means to fly from the center. In the sling, 
the stone has a tendency to fly off, but it is held by the 
leather and can not go until you let go of the string. 
When you attach a ball to a string and whirl it about your 
head, you know very well what will happen if the string 
breaks. Illustrations of Centrifugal Force are seen when 
you set a grindstone to turning so rapidly that the water 
will fly from the surface, or when a fast driver on a 
muddy road spatters you with the mud that flies from the 
wheels of his carriage by this same force. If you whirl 
a parasol as the boy in figure 1 is doing, the same force 
will cause the ribs to fly apart and get as far from the 
handle as possible. A most important application of 
Centrifugal Force is seen in 
THE GOVERNOR OF A STEAM-ENGINE, 
the regular movement of the machinery being due to it. 
The manner in which this operates is shown by the lit¬ 
tle affair seen in figure 2, which is a round stick with two 
shorter sticks attached to it at one end by a bit of leather. 
If this be twirled in the fingers to give it a rapid rotating 
motion, the side pieces, or arms, will fly out, and if the 
motion is fast enough they will take a horizontal posi¬ 
tion. In the steam-engine the Governor consists of two 
rods with a heavy iron or braes ball at the end of each. 
They are so arranged that they will be moved by the mo¬ 
tion of the engine, and are connected with a valve in the 
pipe, which supplies steam to the cylinder of the engine 
in such a manner that when they raise they will shut the 
valve and diminish the supply of steam, or if they fall 
below a certain point they will open it and give the 
engine more steam. When properly adjusted they will 
keep the engine at a steady, uniform speed. There are a 
great many kinds of Governors in use, all having the 
revolving balls, but differ greatly in the manner in which 
the effect of their spreading by Centrifugal Force is ap¬ 
plied to the machinery. Yon can illustrate another 
APPLICATION OF CENTRIFUGAL FORCE 
by attaching cords to a cup or basin, as shown in figure 3. 
It will be safer to use a tin vessel for this. Having ar- 
