426 
[November, 
AMERICAN AGRICULTURIST. 
anything that makes me more reasonable and ripe as 
a Christian woman. But no finite creature has any 
right deliberately to hoodwink my proper faculties, 
Fig. 5.— BEATER REVOLVED BY nAND. 
and lead me about by my weaknesses. The “golden 
rule,” then, forbids my treating others in this way. 
It is a part of the ideal of a perfect marriage that 
there should be capacity for entire frankness 
between the husband and the wife. They should 
he able to reason together when they differ in 
opinion—as thebestpeople sometimes will. Neither 
ought to desire to conquer the other, but they 
should seek together to find the right way, and if 
they are patient, and keep their hearts turned the 
true way (listening for the Divine Providence), they 
will come to a speedy agreement, and neither will 
have inclination to rejoice over the other’s mistake. 
Among the men of the generation that is gradu¬ 
ally passing away, one sees many specimens of ar¬ 
bitrary manners in the family. These elderly men 
often seem to consider everything about the house 
and home as part of their own personal posses¬ 
sions. Not only is it “ my farm ” and “my barn,” 
but “my furniture,” “my household arrange¬ 
ments,” and “my children.” These men always 
believe that “home is woman’s sphere,” but even 
'here their wives have no “right,” except to do 
everything intheway of their husband’s preference. 
There are young husbands who are setting out 
in the same unlovely way of life. Can not their 
wives save them by timely frankness? “Sweet 
little wives ” will dislike to attempt this. It will 
ain them to resist the tide or to seem to criticise. 
Ji t if they have the intelligence to see what these 
ear’y sprouts of masculine tyranny and impudence 
wilt pretty surely grow to if left unchecked, they 
will .'nd a way to be frank without harshness, and, 
in most cases, their very dislike of wounding, or 
of asserting any superiority of judgment, will make 
itself felt, and win love in return. 
I wonder if I make my meaning plain ? I wished 
to say that I believe in a standing of frank friend¬ 
liness between husband and wife—in a relation 
where each respects the tastes, habits, and con¬ 
science of the other, where each is willing to hear 
to reason, and to “ speak the truth in love.” And 
I do not believe.in trying to buy love or favors of 
any kind, by presents of jewelry and trinkets, or 
by good dinners and fascinating costumes. Wives 
should try to please their husbands because they 
love them and wish to do them good. For the sake 
of the manliness of men, a footing of equal rights 
between husband and wife is necessary in the family. 
It is not “ love according to wisdom ” that keeps 
a wife in literal subjection to her husband. It is 
not kindness to him. It cultivates the domineer¬ 
ing, animal nature, instead of true spiritual graces, 
in the husband. Of course there would be no gain 
in reversing this, and putting the husband in sub¬ 
jection to the wife. It is contrary to the nature of 
the true womau to wish to rule others. I think it 
is also contrary to the best ideal of man. The 
weak, the ignorant, the vicious, we must lead and 
enlighten and control, for their own good, and for 
the good of the society of which they are mem¬ 
bers ; and those who are strong, and wise, and good, 
must bear a certain rule over the immature mem¬ 
bers ; but if society will bend its energies chiefly 
in the direction of the prevention of weakness, ig¬ 
norance, and crime, we shall become, more and 
more, a truly self-governing people. 
» o .- 
Letter from a Housekeeper. 
Chicken Pie. —My English friend, who is, by 
the by, an excellent cook, criticised the chicken 
pie at the picnic. I thought it very nice indeed— 
the meat tender and well seasoned. But she 
thought there was not gravy enough. 
“In our country, this meat would be entirely 
surrounded with a little of the chicken jelly.” 
“And you don’t put a cup in the center?” 
“Never in a meat pic. You see, the gravy runs 
up into the cup, and when cold forms a jelly there, 
whereas you want the jelly around the chicken or 
veal, or whatever it is.” 
“ Tell us your way, if you please. How do you 
make a chicken pie ?” 
“If the chickens arc young, I joint them and 
season with white pepper and 
salt, sprinkling a little over each 
piece. I do not stew them, but 
arrange the parts in a deep 
earthern pie-dish. After the 
meat is all in, I place a few bits 
of butter on top, and pour in 
enough cold water to nearly 
cover the meat. A little pouud- 
cd macc is an excellent addition. 
I now put on the pastry cover, 
pare the edge, and ornament as I 
think best. It must be baked in 
a moderate oven for an hour and 
a half to two hours. When the 
pastry is done, the oven-door 
may be left open, or a brown 
paper laid onHho top of the pie. 
I never put in the breast-bone 
or the back and neck. If these 
are boiled down with a bit of 
bacon or a ham bone, the gravy 
will be nice to put in the pie 
after taking it from the oven, to 
supply the waste made by cook¬ 
ing.” I think there is hardly any¬ 
thing nicer than an old-fashioned 
Pumpkin Pie, and my English 
friend, for a wouder, thinks they 
are good, and has asked me to 
tell her how I make them. I cut 
the pumpkin into thin slices, 
and boil it very tender in as little 
water as possible. When nearly 
done, be careful it docs not burn, 
as it is apt to do so. When 
done, drain off the water, and let 
the pumpkin steam or dry on 
the back of the stove for teu or fifteen minutes. 
Now mash and rub through a sieve. The more 
milk you put to it the more eggs you will require, 
and the less milk the less number of eggs. A quart 
of rich milk to a quart of pumpkin, and three or 
four eggs, is a good rule. Ginger aud nutmeg are 
Fig. 6. 
my favorite spices, though many like Snnamon 
and cloves. Sugar or molasses may be used for 
sweetening. I use sugar in proportion of two 
heaping tablespoonfuls to a pie. You must have a 
very hot oven for these pies, as it is difficult to 
brown them without. It is a good plan to heat the 
batter scalding hot before putting it in the pie. 
What is to be done with all these 
Green Tomatoes ? But they make a very fine 
pickle, and if you think best some of them may be 
preserved. I find that they give very great satis¬ 
faction when made into what we call 
French Pickle. —Cut up in slices one peck of 
green tomatoes and one dozen small onions. You 
need not peel (ho tomatoes. Put them in layers, 
aud sprinkle salt over each layer, and let them 
stand over night. Now take a quart of vinegar 
and water, and let the onions and tomatoes boil in 
it for twenty minutes. Pour off the liquor, and 
bring them again to a boil in another quart or more 
of vinegar, to which has been added two teaspoons 
of mace, two of ginger, two of cloves, two of all¬ 
spice, one red pepper without the seeds, two tea¬ 
spoons of cinnamon, and a little more than a half- 
pound of brown sugar. Let them boil well together 
for a few miuutes, when they may be put away for 
winter use. 
Our Tomato Preserve is made as follows : To 
every pound of tomato allow a small lemon. Grate 
the yellow part only of the lemon, and squeeze out 
the juice. Add a root of ginger, and cover with 
water. Boil together for nearly an hour. Then 
take out the tomatoes, and if the liquor is not clear 
strain it. To every pound of tomatoes, before boil¬ 
ing, add a pound and a half of white sugar to the 
liquor. Return the tomatoes, and let them boil 
gently until the syrup enters and they look trans¬ 
parent. Set them aside for a few days, when the 
liquor may be scalded again and poured over the 
tomatoes, when they may be put away for use. 
Carrot Pies. —If carrots are scraped, boiled 
tender, and sifted, and afterwards prepared in the 
same way as pumpkin, with perhaps a little more 
milk and eggs, they will make an excellent pic. 
Now is the time to gather, dry, and stor* away 
for winter use any herbs the garden affords. 
Parslet Dried is, I think, as nice as when 
freshly picked. It is certainly more convenient. I 
put mine in a scanty layer on a paper in the oven, 
leaving the doors open. It will very soon dry in 
this way, and will not lose any of its beautiful 
green color. It will, however, be orisp. I now 
crunch it to powder, and cork it up in a bottle, 
from which a tablespoonful cau be taken at a mo¬ 
ment’s notice at any time. It will not do to dry 
other herbs in this way, as many will discolor. 
