1861 .] 
343 
AMERICAN AGRICULTURIST. 
salt spoonful of salt. Wet at night with sour milk 
or water, as thick as pancakes, and in the morning 
add one teaspoonful of cooking soda or saleratus. 
Bake on a griddle. 
34. Indian Griddle Calces. — Take 
1 pint of Indian meal, 1 cup of flour, 1 table 
spoonful of saleratus; 1 teaspoonful of ginger, and 
sour milk enough to make a stiff batter. Bake on 
a griddle as buckwheat cakes. 
35. Cera Griddle Calces, witlu Egg's. 
—One quart of boiling milk or water, mixed with 
a pint of meal. When lukewarm, add three table¬ 
spoonfuls of flour, three eggs well beaten, and a 
teaspoonful of salt. Bake on a griddle. 
36. BSalced Indian JPjttddissg' (a).— 
Scald a quart of milk, and stir in seven tablespoon¬ 
fuls of sifted Indian meal, a teacupful of molasses 
or coarse moist sugar, a tablespoonful of powdered 
ginger or cinnamon, and a teaspoonful of salt. Bake 
three or four hours. If whey is wanted in the pud¬ 
ding, pour in a little cold milk after all is mixed. 
37. BSaiced Indian Pudding (!>).— 
Three pints of milk, ten heaping tablespoonfuls of 
meal, three gills of molasses, and a piece of but¬ 
ter as large as a hen’s egg. Scald the meal with 
the milk, and stir in the butter and molasses. Bake 
four or five hours. Some add a little chopped suet 
in place of the butter. 
38. BBalced Indian Padding- (c).— 
Boil 1 pint of sweet milk; stir in 1 cup of meal 
while boiling; pour it into a baking dish and add 
cup of molasses, 2 tablespoonfuls of sugar, 1 
teaspoonful of ginger, % teaspoonful of salt, and a 
little nutmeg. Then add 1 pint of sweet milk with 
one egg well beaten. Put into the oven while 
warm and bake one hour. 
39. Indian Pudding- (d). —Wet 3 table¬ 
spoonfuls of meal with cold water. Add 2 eggs well 
beaten, 3 tablespoonfuls of sugar, and a pinch of 
salt. Beat all well together. Add 1 quart of scald¬ 
ed sweet milk. Bake % of an hour. 
39. BBoiied Indian Pudding' (a).— 
Three pints of milk; ten tablespoonfuls of sifted 
Indian meal, half a pint of molasses, and two eggs. 
Scald the meal with the milk, add the molasses, and 
a teaspoonful of salt. Put in the eggs when it is 
cool enough not to scald them. Stir in a table¬ 
spoonful of ginger. Put into a bag and tie so that 
it will be about two thirds full of the pudding, in 
order to give room to swell. The longer it is boiled, 
the better. Some like a little chopped suet added. 
31. IBoiled Indian Pudding- (It).—Stir 
Indian meal and warm milk together, making the 
mixture pretty still'; add while stirring two or three 
tablespoonfuls of molasses, a teaspoonful of ginger 
or other spice, and a little salt. Boil it in a tight 
covered pan. A tin dish made for the purpose is 
very convenient. A very thick cloth will answer. 
Leave plenty of room for the meal to swell. Thin 
slices of apple stirred into the mixture before bak¬ 
ing are much relished by some. 
33. ISoilcd Indian Pudding (c).— 1 Take 
1 quart of sour milk, 1 large teaspoonful of salera¬ 
tus, X teacupful of molasses, 1 cup of chopped 
.suet, and meal enough to make it stiff. Tie in a 
cloth and boil two hours. The best sauce for this 
is sour cream sweetened with good molasses. 
33. Maize Gruel lor Invalids. —Stir 
a large tablespoonful of Indian meal into a teacup- 
ful of cold water, and salt. Have ready a quart of 
cold water in a spider, pour in the mixture, and 
boil it gently twenty minutes, stirring it constantly 
"the last live. To make it richer boil raisins in the 
gruel, add sugar, nutmeg, and a little butter. 
Wanted! 
A recipe for making a first-rate corn bread to be 
eaten cold , when from one to four days old.—Also : 
Any number of hints for getting up good, cheap 
articles of food of various lands. 
To Cuke Dyspepsia : Take a new axe, put a 
white hickory handle in it, bore a hole in the top 
of the handle, fill the hole with gum camphor, and 
seal it up. Then take the axe and cut cord wood, 
at fifty cents a cord, until the heat of the handle 
dissolves the camphor. [Dose to be taken daily.] 
- — ----- 
Ironing a Tidy—Valuable Hint. 
“Tidies,”or the various articles for covering so¬ 
fas, chairs, tables, dishes, etc., knit in open work 
(crocheted) with coarse cotton thread or cord, 
are becoming very common, and most ladies 
know by experience the trouble of ironing them 
smoothly. The iron catches in the threads, 
and it is difficult to leave the meshes all in re¬ 
gular order. We are indebted to Mrs. Jno. E. 
Keeler, of Queens Co., for a capital hint on this 
subject, which, having been put in practice at 
home, is highly approved. Instead of ironing 
the tidy, a broad board is provided, and cover¬ 
ed over with common bleached muslin. The 
washed tidy, after starching, is spread out 
smoothly and regularly upon this, and the edges 
are fastened all around with pins stuck into the 
board. On drying it shrinks smooth, and ap¬ 
pears far better than when ironed. A lady, to 
whom we showed the above, tried it, and re¬ 
ports that this single item is worth to her more 
than a year’s cost of the American Agriculturist. 
Okra or Gumbo Soup. 
It is now almost too late for this, the present 
season, but in answer to several inquiries from 
new subscribers, we repeat former directions. 
The pods are gathered while green, sliced, and 
then boiled in any meat broth for two hours, or 
so. The okra gives a jelly-like consistency to 
the broth or soup, and the flavor is very agree¬ 
able to most persons. This is the noted “ gumbo 
soup ” of the Southern States. The books say 
the okra pods are not good when over 1| to 2 
inches in length. We use them at any time be¬ 
fore the seeds become dark colored, though 
when they are too hard to boil to pieces, the 
sliced pods are removed from the soup before 
bringing it to the table. One of our readers at 
Troy, N. Y., Mrs. Mallory, is experimenting in 
drying the green pods, cut across into thin sec¬ 
tions. We shall be glad to hear of the result. 
For the American Agriculturist . 
To Pack Beef and Pork. 
Select for salting that part of the carcass that 
has the fewest large blood vessels, and not at¬ 
tempt to pack it until entirely free from animal 
heat. Removing as much of the bone as possible, 
pack thepieces close in the beefbarrel, and place 
on them a weight sufficient to sink them. For 
one hundred pounds of beef, dissolve five quarts 
good coarse salt, and five ounces pure saltpetre, in 
two pails of soft water; boil, and skim well, and 
while boiling, pour it over the beef, covering it 
closely. If the meat is not entirely covered, make 
more brine as soon as possible, and pour it on 
hot, as at first. This is my Winter mode. The 
meat will be fit to boil in twenty four hours, but 
will not keep sweet longer than the first of 
April. In the Summer I often corn a little, say 
twenty pounds, for immediate use. I prepare 
dried beef in the same manner, using for this pur¬ 
pose the hams, and in that intended for Sum¬ 
mer use, allow ten quarts of salt to 100 pounds. 
It is of no use to add salt, after the first corning. 
I once lost a half barrel in that way; the full 
quantity of salt must be put on at the same time. 
In packing pork, remove the lean meat to be 
used for sausages; it is hard and almost worth¬ 
less when salted. Take out the bone, leaving 
only the clear side pork. Cut this in strips 
about six inches wide. Cover the bottom of the 
barrel with a layer of good salt one and a 
half inches thick, lay in the pork edgewise, 
crowding it as compactly as possible, and cover 
with a layer of salt like the first, and so on un¬ 
til the whole is packed. Enough space should 
be left at the top of the barrel to allow four to 
six inches of brine above the meat. When 
all is packed, lay a heavy weight upon it, and 
pour over it a brine made of soft water and 
salt, as strong as possible, that is, giving all the 
salt the water will dissolve. The brine should 
always cover the pork at least four inches deep. 
E. F. Haskell. 
Wringing Machines—A Confession and 
a Caution. 
We have strongly recommended these new 
implements, not only as labor-saying, but as 
ctof/ies-saving also. We are sure that a good 
wringer will more than pay for itself every 
year in the saving of garments, even in the 
smallest family. But this is not the case with 
many of the wringers that are now being got Up 
and sold so abundantly through the country. 
And to correct our own error first, we here say 
that among those we consider faulty is the No. 
3, (or $5 size,) offered in our own premium list. 4 
We consider it essential to a good wringer that 
there should be gearing or cog-wheels to con¬ 
nect the two india-rubber rollers, so that they 
shall both turn together. If this be not pro¬ 
vided, there is danger that when large garments 
are run through, or a small garment goes 
through in a mass, one of the rollers may slip, 
and stretch, or even tear tire fibers as badly as 
the twisting by hand wringing. Nos. 1 and 2 
of the kind we offer as premiums, have the 
gearing, and are perfectly safe. We find on ex¬ 
amination that the No. 3 (small size) has not the 
gearing or cogs, and therefore, while like all 
others similarly made, it may answer as a labor 
saver, it is not to be specially commended as a 
garment saver. We deem it necessary to cau¬ 
tion our readers against buying any wringer, no 
matter how cheap, or how highly recommend¬ 
ed, if it has not the cog arrangement, to make 
both rollers turn together, and to prevent the 
possibility of one of them slipping upon the 
cloth. While we admit that one of these de¬ 
fective wringers is better than none, the geared 
ones are far preferable, even if they cost three 
times as much.—One thing more. The good 
quality of a wringer depends much upon the 
thickness of the India rubber upon the rollers, 
and this should be looked to in buying. In the 
competition to get up the cheapest machine, 
some are made and sold with but a thin film or 
sheet of rubber, and their quality is correspond¬ 
ingly reduced. As the rubber is costly, a good 
wringing machine at a very low price, is out of 
the question. Any one can judge by examina¬ 
tion, whether the rubber is half an inch thick, 
or more, so as to present a yielding, elastic 
surface against articles passing between the rol¬ 
lers. During the last month we had some sharp 
discussions witli sundry manufacturers at the 
fairs and elsewhere, on the above points, and if 
bluffing and positive assertions were arguments, 
we should keep silent here; but believing the 
above cautions, especially the first one, are ne¬ 
cessary, we place them before our readers. 
* By an error, the larger “ Hotel Wringer,” or $10 size, 
was called No, 3. It should be No. 1.—The No. 3, or $5 
size, is the smallest. The correction is made in the pre¬ 
mium list in this paper, which see. 
