AMERICAN AGRICULTURIST. 
311 
and near the younglings of another’s nest, pa¬ 
tient in toil, watchful and laborious'in sickness, 
frugal amidst poverty, rich in nothing but good 
works, and in these abounding in wealth! When 
the roll is read above, and they are named that 
lived in self-sacrifice, in gentleness, in patience, 
in love, and in the only triumph of disinterested 
mercy—they who are unmarried and childless, 
that they might more heroically serve the house¬ 
holds of others, and become mothers to children 
not their own—shall stand high and bright.” 
The “Corn” Crop. 
Not Indian corn; but a less profitable crop, 
one which causes more vexation than any other 
crop of its size. The crop of toe-corns is a slow, 
but a very sure crop. It grows with equal fa¬ 
cility in all climates and in all seasons. It springs 
up on the feet of youth, gains strength in older 
soil, and culminates in the bunions and stiffened 
joints of old age. Like dock weeds, brambles, 
and other nuisances, it grows where not wanted, 
with the difference, however, that those cause 
no pain, while this causes much. Why are 
corns raised ? Look at your children’s toes, and 
the answer is plain. Parents and shoemakers 
are responsible. Two causes contribute most 
largely to their formation and growth; 1st, 
shoes too tight. 2nd, shoes too loose. For every 
corn caused by loose shoes, a thousand are caused 
by shoes too tight. Most parents are stupid 
enough to think that the beauty of a child’s foot 
is increased by making it appear small. It is 
strange that such nonsense should prevail this 
side of China. The young feet are cramped into 
shoes of the villainous “ stump-toed” fashion of 
the present day; so short in front, that they 
compress the toe-nails, causing them to grow in¬ 
wards, and thus give great trouble; and so nar¬ 
row that one or two toes are piled upon the oth¬ 
ers, instead of being allowed to touch the sole 
of the shoe, as they should. Each step taken 
helps on the corn. When the shoe is taken off 
at night, you may notice certain little red spots, 
which, however, fade away after the child has 
kicked about the bed for half an hour. These 
are the foundations of corns. When that child 
is twenty years old, they will give trouble; and 
perhaps even long before—if not remedied now. 
If you plant yoUr child’s naked foot upon a 
piece of paper, and make a pencil mark round 
it, you will be astonished when you compare the 
diagram you have drawn with the size and 
shape of the sole of the child’s shoe. You will 
say at once that you will have no more such 
shoes. That is the only safe conclusion; act 
upon it at once. Tell the shoemaker that he 
shall make no more shoes for your child, unless 
he will consent to adopt the model of the foot, 
instead of the wooden thing which some block¬ 
head has made to take its place; and insist, as 
an ultimatum, upon their being large enough, 
but not too large. T. 
Slings for the Wounded. 
Mr. Editor :—May I say a few words on the 
subject of slings ? I have lately met several men 
with their arms tied up in the most uncomfort¬ 
able slings. They looked like returned soldiers, 
and I longed to go up to them and say “ my dear 
fiiend, do let me tie your sling more comfortably;” 
but fearing they might think me an escaped 
lunatic, and take to their heels accordingly, I 
resolved to say a few words through the col¬ 
umns of the American Agriculturist, hoping they 
might meet the eye of “ mother,” “ wife ” or 
“ sweet-heart ” who might have the care of some 
poor wounded one: Let the handkerchief be 
large ; tie the sling in the usual way, and then 
pull out the fold, until it extends from the elbow to the 
hand, supporting both, as in a cradle. Aunt Sue. 
An Incident—A Genuine “Lady.” 
A correspondent of the Presbyterian, relates at 
some length an incident he observed oh the cars, 
While on his Way East to Pittsburg. We condense 
the substance for the American Agriculturist. Our 
lady readers will qot need to have the moral append¬ 
ed. On one Seat Whs a pale soldier, lean and weak, 
returning, as it proved, from service in Arkansas, 
to be nursed by his mother, hear Pittsburg, whose 
only son he was. At Wellsville, most of the pas¬ 
sengers got out for refreshments. Some passengers 
Carried food along, and ate it in the cars, but none 
offered any thing to the soldier, who, either too 
weak to walk, ornot having money to Spate, sat still, 
silent and alone. As the train was about starting, 
two middle aged ladies came in, and opening a 
basket began to Oat a bountiful lunch. From their 
conversation they appeared to be from New-Eng- 
land. They were richly dressed, and judging them 
to be aristocratic, the writer Was not favorably im¬ 
pressed with them. After a little While, one of 
them casting her eye forward saw the soldier. She 
stopped eating, and whispering a moment to her 
companion, who nodded assent, she went forward 
and conversed pleasantly with the soldier, and re¬ 
turned for her basket from which She supplied, him 
liberally with the best it contained. After eating 
all he desired she wrapped in a paper and gave him 
enough to last him home. After eating the rem¬ 
nants in the basket herself, she sat down by his 
side and talked pleasantly with him most of the 
way to Pittsburg. The writer conceived there were 
few dry eyes among those who saw what passed. 
Was not that woman one of the true aristocracy? 
Whether the needed food, or the kind manner and 
conversation of the lady was most refreshing to the 
long-time homeless patriot, or whether both were 
not equally so, we leave the reader to decide. 
Brown Bread. 
Mrs. Henry Green, Saratoga Co., N. Y., sends the 
following which she thinks will be found superior 
to any thing yet published in the American Agri¬ 
culturist. (We know that a very similar prepara¬ 
tion is good.) : Mix 3 pints of sour milk or butter¬ 
milk, 34 cup molasses, 1 tablespoonful salt, 1 table- 
spoonful soda or saleratus, 5 cups of wheat or rye 
flour, and 5 cups of Indian meal. Put it in a pan, 
about 3 inches deep, and bake three hours in an 
oven heated as for wheat bread. 
Salting Down Meat. 
“ Whistler at the Plow,” sends to the American 
Agriculturist, his method of salting meat, which he 
considers much preferable to the common practice 
of putting it into a brine or pickle at first. A bench 
is prepared with one side lower than the other, in¬ 
clining say 25° to 30° from a level. The meat is 
cut into pieces to suit convenience, fancy, or utili¬ 
ty, and salt is thoroughly rubbed into every part of 
it—into all the joints, hollows, etc. It is then laid 
flesh side down upon the inclined bench, so that all 
water may drain off. The rubbing in of dry salt is 
repeated three or four times during ten or twelve 
days, after which it is laid down in pickle in the 
usual manner. Mr. T. claims that by this dry salt¬ 
ing the blood and other fluids are drained off; and 
the permanent brine is cleaner, sweeter, and will 
preserve the meat longer, and in a much more pal¬ 
atable condition. [We can scarcely decide upon 
the value of this plan. In cool weather, or in a 
cool room, it would work. The meat would be apt 
I to spoil if exposed long in warm air.— Ed.] 
Hints About Cooking, etc. 
Stressing;- for Turkeys, etc.—Contribu¬ 
ted to the American Agriculturist by Mrs. “ J. N. P., 
Keokuk, Iowa Take stale white bread, crumble it 
fine, and moisten with boiling milk. Add about 2 
ounces of butter to a pound of bread, the yolks of 
two hard-boiled eggs, a little parsley, and half a 
lemon peel, all chopped fine; season with pepper, 
salt, and sweet marjoram. Mix altogether with two 
beaten eggs. A little flour and water mixed with 
the dripping, if not too fat, will make good gravy. 
The above stuffing will be found to answer admira¬ 
bly for roast chicken* veal and lamb. 
S*!ifT Paidtlliag-.—Contributed to the Ameri¬ 
can Agriculturist by “Charley Clover,” Elizabeth, 
N. J. Take three eggs, nine tablespoonfuls offlour, 
a pint of milk, and salt to taste. Pour the milk on 
the flour scalding hot, then add the eggs. Bake 
from twenty minutes to half an hour. Serve with 
sauce to suit the taste. 
©reess Tomato Pickle (Sweet).—Con¬ 
tributed to the American Agriculturist , by “ E. E. 
J.,” Lisbon, Va. This pickle is very popular with 
Us Virginians, and is thought to be particularly 
nice with mutton and beef, or any kind of fresh 
meat. Gather full-grdwn green tomatoes, scald and 
peel them. Make a strong ginger tea, into which 
drop your fi-uit and scald well. For every two 
pounds Of tomatoes, take a pound of sugar and a 
pint of good vinegar, and make a syrup of this, and 
drop in the fruit. Let them cook until perfectly 
clear. Add cinnamon, mace, and white ginger. 
Cover well with syrup, and tie up closely. 
dood. Apple Sauce.—Contributed to the 
American Agriculturist, by Viola Homespun. 
“ Peel, quarter and core as many apples as you wish 
to cook ; put them in a tin or brass vessel with just 
water enough to cook them tender. While they 
are cooking, have a tin cup or some other small 
vessel on the Are, with about half a pint of water, 
one tablespoonful of butter, one of sugar, about % 
of a nutmeg grated; when this boils, stir in enough 
paste (thickening) to make it of the consistency 
of cream; put your apples in a dish and pour this 
over them, and if you are fond of apple sauce you 
can’t help liking this:” 
Meat Pickle or Urine.—A Michigan sub¬ 
scriber sends to the American Agriculturist the fol¬ 
lowing which he recommends as good: To each gal¬ 
lon of water add \% lbs. coarse salt; 1 pint molas¬ 
ses, or 1 lb. brown sugar; 1 ounce saltpeter, and 1 
teaspoonful of saleratus. Bring it to a boil, skim¬ 
ming thoroughly just before it begins to boil. Let 
it cool, and then pour it over the meat until entire¬ 
ly covered^ 
Preserving Hams. —A subscriber (A. Mil¬ 
ler,) objeets to smoking hams to preserve them, and 
recommends in its stead, a coating of pepper and 
flour—1 pound of the pepper and 3 lbs; of flour, 
well mixed together dry, to 500 lbs. of meat. Hub 
thoroughly on the flesh side, and also where the 
leg is severed from the ham. He affirms that this 
will keep insects from the meat, and obviates the 
strong taste resulting from smoking, besides being 
more easily and cheaply done. [The pepper may 
keep off insects, but most person's like the smoky 
flavor, and the smoke acts as a preservative. Salt 
toughens meat; and when hams are smoked, less 
salt will be required.— Ed. Agriculturist.] 
To Preserve Tamp Oiimjieys.—One 
who claims to have thoroughly tested it, recom¬ 
mends to toughen glass lamp chimneys, by putting 
them in lukewarm water, heating the water to boil¬ 
ing, and then cooling slowly.—All glass-ware is, or 
should be, baked in an oven and slowly cooled 
when first made (called “ annealing ”). If this were 
neglected, the above operation may be beneficial. 
We suggest, however, that the annealing will be 
best done, and be more lasting, and continuous, if 
always before putting out the lamp, the wick be 
turned down gradually, so that the chimney will 
cool off somewhat slowly.— American Agriculturist. 
