1877 .] 
AMERICAN AGRICULTURIST. 
473 
We shall probably refer to this little work again, 
and now give (with few omissions) the author’s 
hints on seasoning food as they will prove useful 
to our readers generally. 
Seasoning! Food. —Many people have the idea 
that a finely flavored dish must cost a great deal; 
that is a mistake ; if you have untainted meat, or 
sound vegetables, or even Indian meal, to begin 
with, you can make it delicious with proper season¬ 
ing. One reason why French cooking is so much 
nicer than any other is that it is seasoned with a 
great variety of herbs and spices ; these cost, very 
little ; if you would buy a few cents’ worth at a 
time you would soon have a good assortment. The 
best kinds are Sage, Thyme, Sweet Marjoram, Tar¬ 
ragon, Mint, Sweet Basil, Parsley, Bay-leaves, 
Cloves, Mace, Celery-seed, and Onions. If you will 
plant the seed of any of the seven first mentioned 
[Tarragon seed is very rare, but the roots can bo 
bought.— Ed.] in little boxes on your window sill, 
or in a sunny spot in the yard, you can generally 
raise all you need. Gather and dry them as fol¬ 
lows: parsley and tarragon, should be dried in 
June and July, just before flowering ; mint in June 
and July ; thyme, marjoram and savory in July and 
August; basil and sage in August and September ; 
all herbs should be gathered in the sun-shine, and 
dried by artificial heat; keep them in air-tight tin 
cans, or in tightly corked glass bottles. 
Dried Celery and Parsley. —Wash the leaves, 
stalks, roots, and trimmings of celery, and put 
them in a cool oven to dry ; then grate the root, 
and rub the leaves and stalks through a sieve, and 
put all into a tightly corked bottle, or tin can with 
close cover; this makes a most delicious seasoning 
for soups, stews, and stuffing. When you use 
parsley, save every hit of leaf, stalk, or root, you 
do not need, and treat them in the same way as the 
celery. With parsley the root has even a stronger 
flavor than the leaves, and do not waste a bit. 
Dried Herbs. —When you buy a bunch of dried 
herbs, rub the leaves through a sieve, and bottle 
them tightly until you need them; tie the stalks 
together and save them until you want to make 
what the French call a bouquet, for a soup or stew. 
A bouquet of herbs is made 
by tying together a few 
sprigs of parsley, thyme, and 
two bay-leaves. . The hay- 
leaves, which have the flavor 
of laurel, can be bought at 
any German grocery, or 
drug-store, enough to last 
for a longtime for five cents. 
Celery Salt. —If you mix 
celery root, which has been 
dried and grated as above, 
with one-fourth its quality 
of salt, it makes a nice sea- 
soningandkeepsalongtime. 
Spice Salt. — You can 
make this very nicely by 
drying, powdering and mix¬ 
ing by repeated siftings the 
following ingredients : one 
quarter of an ounce each of 
powdered thyme, bay-leaf, 
and pepper; one eighth of 
an ounce each of marjoram 
and cayenne pepper; one 
half of an ounce each of 
powdered clove and nut¬ 
meg ; to every four ounces 
of this powder add one 
ounce of salt, and keep the 
mixture in an air-tight vessel. One ounce of it ad¬ 
ded to three pounds of stuffing, or forcemeat of 
any kind, makes a delicious seasoning. 
2OT8 MWM* (imWMMSo 
Now for tlie C-oocl Things, Boys l 
The Editors don’t have time to look after business let¬ 
ters much, but the Publishers or their clerks often show 
us pleasant letters, and while they exhibit a satisfaction 
in holding up a long sheet, having on it 20 to 100 or 
more names of subscribers, sent by one man, we notice 
an expression of genuine pleasure, when they show us a 
letter like this: 
--Wis., Nov. 5,18T7. 
“ The Publishers will please send the American Agri¬ 
culturist for 1878 to the four names below, for which 
find enclosed $6.40.N.B. The premium offered for 
these (No.0). you will please send to my son Frank, to 
my care. These names he gathered himself; one of them 
he walked lour miles to get, after school. I have been 
delighted with his enthusiasm and earnestness, after he 
determined to earn this premium all himself. Rather 
than to have him fail, I would have given some one the 
money, to subscribe through him for the last name, but 
it was unnecessary. He “ did it all himself.” I like this 
giving boys something to do for themselves, and 
having them learn business habits. What Frank has 
learned in this business enterprise, will do him good in 
after-life. -.” 
The Publishers are human, and how could they help 
being pleased with such a letter. They get many of like 
import, and we hope they will get thousands more this 
month and next, for there are a great many good things 
in the Premium List for all Boys and Girls, and they can 
get them too, “all by themselves”—such as a useful 
| Microscope (61 or 62), or Bracket Saw (59), or Tools, (55, 
26-29), or Pocket Knife (41, 37, etc.), or Skates (48).— 
See page 401.—We know, almost any enterprising Boy 
(and Girl too)—and that means you— can get some of 
these things this month, because a good many thousands 
of others have done it. For the Larger Boys and Young 
Men, there are many fine things in the Premium List, 
I and they ought to set about getting them. The' business 
tact, and the art of persuasion they will acquire in the 
effort, will in after-life be worth far more even, than the 
things they get, though a Great Dictionary (No. 85) will 
be of great value, and there are many other good things. 
The Doctor's Gorrespondence. 
I supposed that when summer was over, the questions 
about insects would be fewer, but I do not find this to 
be the case. Instead of the insects in their perfect or 
lively condition, I am now receiving the cocoons and the 
chrysalids, in which state the insects have gone into 
winter quarters. That is right, I am glad that you go 
1 about with your eyes open, and when you come across 
these curious things, I like to have you send them. 
You shall know about them in good time, for the 
insects that made these, have gone to rest for the win¬ 
ter, and as we had so much insect talk this summer, we 
will let these wait for a while... .Here is 
Fig. 1. —PEA-NUT plant.—the pea-nuts growing in the ground. 
vase, with a narrow base, or foot, which conveys 
very little heat to it from the stove, and the vase is 
often provided with an open-work cover, which 
greatly retards the evaporation. One of these jim- 
cracks will hardly evaporate a pint of water in 34 
hours. Throw this thing aside, and put upon the 
top of the stove a good broad pan, and a gallon or 
more of water will disappear in the same time, to the 
great improvement of the air of the room. Feeling 
that not only as a matter of comfort, but of health 
this matter of the moisture of the air we breathe 
—with invalids it is breathed constantly, with but 
little change—is of more importance than it is 
generally regarded, we are glad to see an attempt to 
remedy the difficulty. We have had at our office 
for some time an “ Evaporator and Air Moistener,” 
Invented by Mr. I. W. Parmenter, of New York. 
It is made in several patterns for different uses. 
That for a stove is shown in figure 1, and unlike 
the ordinary evaporator or vase of the stove-mak¬ 
ers, it is constructed upon the principle of evapo¬ 
rating the greatest practicable amount of water, 
which is accomplished by exposing a wide extent 
of surface. There is a reservoir of water at the 
top of the apparatus, and below a series of shal¬ 
low pans, so arranged that by lifting a valve, these 
will be filled. It will be seen that there are several 
square feet of water surface exposed, and as the 
apparatus is so arranged that the heated air will 
play over the surface, evaporation will go on rapid¬ 
ly. Another style is shown in figure 3, which may 
be suspended against a hot-air register in the wall, 
and others are made to be placed in the hot-air 
conductor in the cellar, near the furnace, and 
others still for use with steam pipes. In houses 
supplied with water, the apparatus may be ar¬ 
ranged to connect with the water pipes, and the 
trouble of filling the reservoir avoided. 
A Catch to hold a Door.— This little contri¬ 
vance may be used either for the kitchen or any 
other door that is desired to keep open. It is self- 
operating, and catches and holds 
the door when swung back 
against it, until it is released by 
moving the catch with the foot. 
It is made of a piece of hard wood 
cut into the shape shown in the 
engraving, with a hole as there 
indicated. It is fastened to the 
floor by means of a screw through 
this hole, and upon which it 
works as a pivot. When it is 
placed properly, it works very 
effectively. It will be found very useful in barns, 
stables, and other places, as well as about the house. 
“Fifteen Cent Dinners.” 
Miss Juliet Corson has a Cooking School in New 
York, where those who wish can be instructed in 
the art of preparing food. Besides this, she is do¬ 
ing a most excellent missionary work, in publish¬ 
ing a little pamphlet entitled, “ Fifteen Cent Din¬ 
ners for Families of Six.” All persons are cau¬ 
tioned not to pay for the book, as the first edition 
of 50,000 copies is intended for free circulation 
among the families of working men earning SI.50, 
or less, per day. We have looked through this 
little work, and find it eminently sensible. There 
is no doubt that by following its directions a family 
consisting of father, mother, and four children, can 
live, and live well, with three meals a day, includ¬ 
ing one meat dinner, at an average cost of 36 cents a 
day. This does not provide for tea or coffee, but 
allows cocoa twice a week, but uses broth and milk 
as substitutes, and also supposes that the broth 
from the meat of one day’s dinner is to be used for 
the following breakfast. The recipes, while they 
might not suit the fastidious, call for good, whole¬ 
some and nutritious food. The fact that a variety 
is always acceptable is kept in mind, and especial 
attention is properly given to seasoning, of which 
a greater variety, though not expensive, is provided 
than is to b'e found in the kitchens of those who do 
not feel obliged to count the cost of everything, 
To Freshen Oiled Furninurb.—A lady sew¬ 
ing-machine agent tells us that the black-walnut 
tables of their machines are kept nice by rub¬ 
bing them with a cloth moistened with kerosene 
oil. Try it on your cabinet organ, or on any 
other piece of oiled furniture, and you will quickly 
gee an improvement. But keep it off from varnish, 
a question about pea-nuts. 
All boys like pea-nuts, and I think that some girls do, 
too. for this letter is from Miss “ Mab,” Madison, Wis. 
She tried to grow some last summer, and had very good 
success, hut she does not know so much about them as 
she would like, and wishes that some one would tell her 
“ all about the growing and curing of them.” In some 
parts of the country pea-nuts are a very important crop, 
CATCH. 
