a 14 
AMERICAN AGRICULTURIST. 
[July, 
number of the Agriculturist. Tims bread-making 
ceases to be the tax on time and patience.it usually 
is, and the harassing doubts and fears one usually 
goes through with while following the old method, 
are quite done away with. • 
I could say much on the philosophy of baking it, 
in adjusting the “ golden mean,” which after all is 
half. A peep into some of the closed ovens would, 
I fear, call out the exclamation of the dogs in Land¬ 
seer’s picture of “too hot, too hot.” I hope you 
will all be sufficiently thankful for my advice, and 
follow it! I shouldn’t be surprised in time if I 
should have a tin tea set awarded to me, or a mon¬ 
ument representing loaves of bread erected for me. 
At all events I seriously hope the “ Crusty Bache¬ 
lor,” of Jan. number, will soon find one among the 
daughters of earth capable of supplying him with 
“never ending still beginning” loaves of uncriti- 
cisable bread which his soul so longs for—or I 
would suggest to make “assurance doubly sure,” 
some baker’s widow—but I dare say my tins are 
already running over with the above described 
bread, and I fly. Hatt. 
Patriotism Among the Ladies. 
“ I wish I were a man,” has been the exclama¬ 
tion of many a noble-spirited woman, since the 
breaking out of the war. The rabid devotion to 
the cause of Secession shown by females at the 
South, has been met with the manifestation of fer¬ 
vid patriotism by the wives and mothers of the 
North, and they have found means to evince their 
love of country, although not permitted to join 
their brethern in the field. Many have gone as 
nurses, others have contributed supplies through 
Sanitary Fairs, or with their own hands have pre¬ 
pared needed articles for the wounded. Recently, 
by the action of some of the leading spirits in so¬ 
cial society, another avenue for the expression of 
this noble feeling has been opened, which, though 
perhaps 106 s attractive, is scarcely less important. 
As is well known, the war has given to many, un¬ 
precedented opportunities of making money, and 
thousands suddenly grown rich, are displaying their 
good fortune in the most extravagant style of liv¬ 
ing and dress. Dealers in costly fabrics and jewel¬ 
ry state that they have never before had so large a 
trade, and the streets of our cities are fairly ablaze 
with the silks, laces, diamonds, and showy equip¬ 
age of this class. As might bo expected, the influ¬ 
ence of their example has been felt throughout so¬ 
ciety, and there has been an increase of fashionable 
display, little befitting the terrible realities of the 
struggle which convulses the nation. It is no time 
for festivity and folly when thousands of our brave 
brothers are lying in anguish upon the field, and 
many a household is shrouded in gloom by the loss 
of loved ones sacrificed to their country. Neither 
can we as a people afford such a costly style of liv¬ 
ing. The burdens imposed by the war can be 
borne, but they may be greatly lightened by the 
exercise of proper economy; and those who do not 
feel the need of retrenchment can find ample use 
for their abundance, in promoting the benevolent 
enterprises growing out of the war, the Sanitary 
and Christian Commissions, and the care of the 
soldiers’ families. These considerations have im¬ 
pelled some of our noble minded women to at¬ 
tempt a needed reform. 
The first meeting on the subject, held at the Na¬ 
tional Capital, was attended by those occupying the 
highest position in society. After consultation, a 
pledge was adopted, binding those who subscribed 
to it, to purchase no articles of foreign manufacture 
during the continuance of the war. This, we re¬ 
gret to say, was subsequently modified so as to ex¬ 
clude only such articles as could be produced in 
our own country. As most imported articles of 
dress are merely luxuries, the original resolution 
would have largely covered the ground desired. As 
it now stands, little will be effected, except to call 
attention to the subject, which is the purpose of 
this article. Societies to extend the movement are 
being formed in this and other cities, and if the 
spirit instead of the letter of the pledge is carried 
out, great good will be accomplished. It is not 
necessary, however, that any one wait for a society 
to be formed, before co-operating in the reform. 
If a hundred thousand ladies throughout the coun¬ 
try would individually say, we will purchase no 
more foreign silks, laces, gloves, ornaments, nor 
luxuries of any kind until the rebellion is crushed 
and peace restored, their noble resolution would 
inspire general respect for themselves and a move¬ 
ment of needed reform in their own neighborhoods. 
We love to speak of the patriotism which excluded 
tea from the tables of our grandmothers; let our 
women show themselves not unworthy of such 
ancestry. We commend the subject to all our 
readers. Let it be discussed, at the sewing socie¬ 
ties, quiltings, and other social meetings, and let 
us hear of a general response to the proposition. 
Neat Way of Putting 1 up Honey. 
Mr. R. S. Torry, of Bangor, Me., lately described 
to us his method of preparing honey for market, 
by the attractiveness of which the article command¬ 
ed a high price and a ready sale. We give it for the 
benefit of the readers of the American Agriculturist. 
Ordinary plain glass tumblers of uniform size are 
provided, and the top edge of each is ground even; 
which is done by Mr. T. upon a horizontal grind¬ 
stone. Pieces of comb containing honey are cut 
so that one will just fit a tumbler; in which they 
are to be set with the cells horizontal, as they hang 
in the hive. Strained honey is heated to near boil¬ 
ing, which will prevent its becoming candied, and 
after cooling, is poured into the tumblers, to fill 
all the space left by the comb. Care is taken to fill 
them even with the brim, so that no air may remain 
when the coyer is put on. For the cover, take 
pieces of pasteboard, cut to the size of a tumbler, 
and cover one side with gum shellac dissolved iu 
alcohol. While the shellac is soft, lay the cover, 
gummed side down upon the tumbler, and apply 
pressure sufficient to force the edge of the tumbler 
into the shellac. Or if the shellac can not be readi¬ 
ly procured, probably it would serve the purpose 
as well to dip the covers into melted beeswax, and 
apply them before the wax has entirely cooled. 
The covers may be conveniently forced down by 
placing them under a cheese press, laying a board 
upon them, and applying sufficient pressure. 
When this is done, a strip of tissue paper with the 
lower edge cut in points is pasted around the edge 
of the cover, and a neat label, or plain white paper 
pasted over the top completes the arrangement. 
Tumblers of honey prepared in this way have re¬ 
tailed as high as 50 cents each, half of which price 
would give ample profit on the materials and labor. 
A Convenient “Help” in the Kitchen. 
Ilurbert writes: “There is a great deal of ‘gump¬ 
tion ’ to be exercised in the simple operation of 
washing dishes. If plates are plunged into the wa¬ 
ter as they come from the table, with fragments of 
butter and congealed gravy adhering to them, the 
water soon becomes so greasy that clean washing 
is impossible, and a thin layer of grease is left on 
the dish, which docs not rinse off, and which is 
spread in unsightly streaks by the wiping towel. 
{Mem. Never look at your plate at a hotel, restau¬ 
rant or cheap boarding house.) These greasy mat¬ 
ters are scraped off, previous to washing, by all 
careful house-keepers, but a common knife is used 
for the purpose, and as this touches but a small 
part of the surface at once, the end sought is but 
imperfectly accomplished. I have for some years 
used a thin flexible steel knife, that is called a pal¬ 
let knife by the painter, and a spatula by the apoth¬ 
ecary. This bends readily and adapts itself to 
curved surfaces, and will remove all that can be 
scraped off, with wonderful facility. It is useful 
not only in cleaning plates, but all cooking utensils, 
especially if the cook has been so careless as to 
allow the material to become scorched at the bot¬ 
tom. It is such a real 1 help ’ to the housekeeper 
that I wonder it is not more generally used.” 
Hints on Cooking 1 , etc. 
MBisjpr© vims’ Corn Meal. —Mrs. II. B 
Gulliver, Bureau Co., Ill., writes to the American 
Agriculturist , that Indian meal is much improved 
for cooking by being kiln-dried. Her practice is 
to spread it on a dripping-pan, and heat in the oven. 
Virginia Corn Modgcrs.— A subscriber 
writes that these have given such satisfaction upon 
recent trial, that we republish the directions which 
originally appeared with 32 other excellent recipes 
for cooking Indian meal, in the American Agricul¬ 
turist , Vol. XX, page 342, (Nov. No.) Take three 
pints of unsifted yellow corn meal, one tablespoon¬ 
ful of lard, and one pint of milk, work all well to¬ 
gether, and bake in cakes the size of the hand, and 
an inch thick. To be eaten hot, with butter, mo¬ 
lasses, or both, as preferred. Our more recent sub¬ 
scribers will also find 100 approved recipes for mak¬ 
ing bread, cake, etc., of Indian meal, in the Agri¬ 
culturist, Vol. XXI, pages 54, 86, (Feb. and March 
Nos.) They are worth the price of a whole year. 
Corn Meal Crullers. —Contributed to the 
American Agriculturist by Ada F. -Shepard, Doni¬ 
phan Co., Kansas. Beat 4 eggs light, and pour on 
them one quart of sour milk (if sweet milk, cream 
of tartar must be used); add half a teaspoonful of 
salt, and a small teaspoonful of soda; stir them all 
together, and then stir iu sifted corn meal enough 
to make a very stiff batter. Have ready a frying 
pan, half full of hot lard, into which drop the bat¬ 
ter from a spoon; when nicely browned, turn them 
over, and when done, lay them on a colander to 
drain, and send to the table hot. 
Grccm Corn Pudding. —Communicated 
to the American Agriculturist by a Pennsylvanian. 
Take 1 doz. ears of sweet corn, 1 pint cream, 3 eggs, 
4 tablespoonfuls flour, 1 tablcspoonful sugar, a lit¬ 
tle butter, and salt to the taste. Grate the corn, 
and beat the yolks and all, well together—adding 
the whites of the egg (very well beateu) the last 
thing before putting into the bake-pan, which must 
be well greased. Bake one hour, in a good oven. 
'To Cook Green Corn.— Contributed to 
the American Agriculturist by “ Frances.” Take 2 
doz. ears of green corn, well cleaned from the silk, 
slightly cut off the edge of the kernels with a sharp 
knife, and scrape the remainder off. Place in a pot 
with 2 teacupfuls of water. When cooked out so 
there is danger of burning, thin with sweet milk. 
When well done, season with 6alt, and add butter 
to your taste. 
Cake lor Dessert. —Contributed to the 
American Agriculturist by Miss E. Smith, Yates 
Co., N. Y. Mix 4 eggs, 2 quarts sweet milk, 1 tea¬ 
spoonful salt, % teaspoonful of soda, and 3 teacup¬ 
fuls of flour. Spread it thin in tins and bake 15 or 
20 minutes. To be eaten with butter and sugar. 
Tea Cake. —Original recipe for the American 
Agriculturist from Tioga Co., Penn. Mix 2 cups 
cream, 3 cups sugar, 5 eggs, the whites beaten to a 
stiff froth, 1 teaspoonful soda, flour to make about 
as stiff as pound cake. Salt and spice to the taste. 
Rumher Cake.— Contributed to the Amer¬ 
ican Agriculturist by Ella Lamb, Dickerson Co., 
Kansas. Ingredients : 1 cup of butter, 2 of sugar, 
and 3 eggs. Beat the eggs and sugar together, then 
add one grated nutmeg and one teaspoonful of sal- 
eratus. Stiffen with sufficient flour, roll them, cut 
in rounds, and bake in a quick oven. 
Scalded (iiiigcr Cake.— By the same: 
Put 1 pint of molasses and 2 spoonfuls of butter 
in a pan, heat to boiling, then pour it on to 1 quart 
of flour. Stir it well and when cool add 2 eggs 
well beaten, 1 tablespoonful of soda dissolved in 
two largo spoonfuls of brandy, and one of ginger. 
Add enough flour to make it thick enough to roll; 
work it out thin, and bake in square tins. 
Fruit Cake.— Contributed to the American 
Agriculturist by Eva E. Vcdder, Grand Lake Co., 
Wis. Pour 1 pt. of boiling water on % lb. of fat 
salt pork, chopped very fine, let it stand until it 
cools } add 2 cups of sugar and 1 of molasses, lbs. 
