4r4:0 
AMERICAN AGRICULTURIST 
[Decembbu, 
tised bitters is doing an immense, an incalculable 
injur}’, not only by being wrongly taken and beget¬ 
ting a necessity for regular stimulants, but they are 
creating and extending an appetite for other alcohol¬ 
ic liquors, which promises to make us a nation of 
druukai’ds. A person buys a bottle, takes a little, 
is stimulated by the alcohol and what of bitters 
they contain, and temporarily “feels better.” He 
continues the use, increases the dose when the reac¬ 
tion occurs, and usually falls into driuking habits. 
A gentleman recenlly informed us that lie count¬ 
ed 137 bottles in his attic which had been emptied 
of one kind of bitters by his now invalid wife, and 
other members of the family, during four yeai's 
past. For awhile they seemed to help her, but 
latterly she had experienced unple.asant effects from 
the large doses required to keej) her up, and she 
was now depending upon Bourbon Whiskey- 
The stimulating effect of the alcoholic bitters when 
first used, led her t ) dismiss tier physician. She is 
now looking foraard tothegravc nearat hand ; her 
physician, called back too late, gives no hope of life. 
“Do,” said our friend, “Do expose the.se worse 
than humbug bitters. My children, accustomed to 
the daily use of some of 'mother’s bitters’, are now 
always .sick, if not given some frequent stimulants.” 
That friend i.s a wealthy merchant of this city, and 
the bitterswere first introduced intohis household 
by a glaring advertisement in his favorite relig¬ 
ions journal. 
We assert positively that all tlie “ Bitters ” ad¬ 
vertised contain a considerable percentage of alco¬ 
hol; they would not “keep” without it. Their 
constant use is always detrimental and dangerous ; 
their use at all is of doubtful utility; they are 
cheaply made and sold at an enormous profit; and 
no one should countenance their sale, or assist their 
manufactui ers in humbugging the ignorant, by ever 
purchasing a siuele bottle. If a temporary tonic 
is needed, and it should only be temporary, get a 
reliable jiliysician to prescribe it, and the extent of 
its nse. His hill, and that of the druggist, will bo 
far cheaper and more effective, and infinitely safer 
than the trial of anything of secret composition, put 
up in bottles, and sold by specious advertisements. 
Selecting' Wall Paper and Carpets. 
The Hall is generally a mere passage-way to 
something better beyond, and therefore it should 
not be so embellished as to attract special notice. 
Paper with figures of light pillars or pilasters, 
looks well, as does that which is marked off in 
courses representing marble or stone, or grained to 
represent oak or other woods.——The Parlor is 
for a different purpose, and should receive a differ¬ 
ent treatment. It is the flower of the house, the 
place for su[)crior dross, courtly manners, the ex¬ 
pression of the finer sentiments, and its adorn¬ 
ments should be delicate and ethcrial. The cover¬ 
ing of the walls should not be obtru-ivo and glar¬ 
ing in colorand forms. An over-dressed w.-ill looks 
as unseemly as an over-dressed man or woman. A 
parlor wall should be a pleasant surface and back¬ 
ground for objects, and not be a conspicuous object 
ill itself. It should seem aiiy and light, shutting 
us in loosely, giving a sense of freedom and bi’eath- 
iiig space. Moreover, this wall is designed partly 
for the support of jiainlings and engravings, and 
these appear to much disadvantage on a surface 
broken up by scrolls and bosses, and huge bou¬ 
quets.-The Living-Room should have a cheerful 
toned pajicr, less delicate than the parlor, but by 
no means gaudy and glaring. The Dining-Room 
should be jilain, but rich. The Bed-Rooms, of 
course, must be neat and simple, the prevailing 
colors by no means dark. The Library should be 
of some sober, neutral tint, yet warm and cheery. 
The Carpeting of these several rooms should 
correspond in style to the papering. A few years 
ago, the designers of carpet tigures ran mad with 
huge designs, and glaring, ill-assorted colors. In 
crossing a floor, one had to tramp over scrolls, 
cornucopias, and bouquets, several feet long. But 
latterly, a change has come for the better. Even 
now, there arc vivid colors and monstrous figures 
enough, but we advise our friends to pass these 
by, and leave them to the upholsterers when hired 
to embellish flasli hotel parlors, aud steamboat 
saloons. Our homes must be embellished with 
something more subdued and chaste, and therefore 
more permanently pleasing. 
Original Contributions to the American Agriculturist. 
Hints on Housework, Cooking, etc. 
Information Wanted.— Our Household 
Drawer coiiiaius numerous queries, which will be an¬ 
swered as we find room, and time for investigation, but 
hints from our readers on any of these topics will always 
be in order, and thaTdtfully received. Housekeepers 
can greatly aid each ottier hy talking togeiher through 
the e columns—asking quesiions, and giving answers. 
Fancy and oilier Soaps are much inquired about, that is, 
how to make them. We have more notes to add to the 
long article on Soaps, on paee 403. Noveuiner No., wait¬ 
ing room.— Boot and Shoe blackings, can .'orne one give 
us condensed notes all about these, the* kinds, the good, 
and the bad, with the best mode of detecting the inju¬ 
rious articles sold? If no one does this better, we will 
try it soon.—One asks howto remove from cloth, stains 
made by '• Davis’ Pain Killer.” Easily answered if 
some one will tell us what it is made of. We use no 
secret or patent medicines. 
“ Cheap Farmer;*’ Putlding’.”—In ,a 
2 quart pudding dish or tin basin, put 3 pints of sour ap¬ 
ples sliced : cut 3 or 4 ounces of fat salt pork very thin 
ami fry well, and pour the whole over tlie tipples ; salt a 
little, pepper and spice to the taste ; mix a baiter with 
sour milk tmd a little cream, thickened with flour, pour 
it over the apples and steam an hour; to be eaten with 
sugar or sauce.—“ 4 Farmer's Wife." 
'I'apioca Pnddiiig'.— 3 tablespoonfuls of 
tapioca soaked over night. 1 qu^rt of milk, the yolks of 
3 eggs ; boil all together in a farina kettle, or in a tin pail 
set inio a kettle of cold water and boile-l; add sugar to 
your taste. When thoroughly cooked, take the whites of 
the 3 eggs and beat to ii stiff froth, and pour over the 
w hole w hile hot.—d/rs. L. P. C., New Haven, Mo. 
Crackei" Mince Pie. — For three pies, take 
3 crackers rolled very fine, % cup of vinegar, 1 cup of 
sugar, I cup of molasses for an equivalent of sugar]; 
sprinkle In all kinds of spice desired ; bake in crust the 
same as an apple pie.—dfrs. L. P. C. 
Steamed Apple Pudding;. — Make a 
dough as for biscuit, of 1 pint flour, 1 teaspoonful cream 
of tartar, U teaspoonful saleratiis ; mix with milk if con¬ 
venient, or if with water, add a little shortening. Divide 
into three portions. Then take a pint of apples quartered, 
and put a layer at the bottom of a pudding boiler, cover 
them with crust, and put a layer of apples and crust al¬ 
ternately, taking care to have the crust on the top. 
Steam two hours.—It is very good.—.1/rs. L. L. Becker, 
Manchester, Mass. 
Pnir Pudding.— 3 egfgs well beaten, 0 table- 
spoonfuls of flour, 1 pint of sweet milk ; bake in cups in 
a quick oven ; serve with sauce.—.Urs. L. P. C. 
Fottag'c Piidding’.— Take 1 quart flour, 
2 cups sugar, 6 tablespoonfuls melted butter, 2cups sweet 
milk, 2 beaten eggs. 2 teaspoonfuls cream tartar, tea¬ 
spoonfuls soda. Mix well and bake or steam in a mold 
or large tin basin, (which should bo only I'art full, as it 
rises up nearly double.—En.l Serve with beaten butter 
and sugar, or wine sauce. Wluil is left from dinner is 
good for tea cake.— Mrs. H. W. G., Oregon, Illmois. 
Wine Sauce.— Stir to a ere,am, )4 teacup¬ 
ful each of butter and sugar, with the white of an egg. 
Add cup water, with a very liitle flour, and boil all 
together with a cu[) of wine, or less, .according to its kind 
and strength.—.Vrs. H. W. G.. Oregon, Illinois. 
Itcestd witliout Vesist.— (Of Wheat or 
Rye flour.) 1 quart sour milk, 2 tablespoonfuls lard, 1 
teaspoonful each of cream of tartar and soda sifted aud 
well worked into the dry flour. Also use flour enough to 
mold up well. L< t it rise 1 hour in pans in a warm place, 
and bake in a quick oven.—ff. B.. Fairhaven, Conn . 
[.\s the lightness is produced by the soda with the com¬ 
bined acid of the cream of tartar and sour milk, which 
act quickly, we should say the bread would be lighter to 
bake as Soon as mixed ; if left awhile, some of the freed 
gas would escape.—E d.] 
PeaHicr Calce.—(Simple .and good); 1 cup 
white sugar, 1 teaspoonful of butter, 1 egg, 2 even cups 
sifted flour, % cup of milk, 1 leasnoonful cream of tartar, 
and 14 teaspoon saleratus or soda. Flavor with essence 
of lemon.—.l/rs. B. V. Foster, South Banr.ers. Mans. 
Pilufn—This is the great dish of the Orien¬ 
tals, and is so truly delicious and so cheaply and easily- 
made, that it is a wonder it has not become, ere this, a 
common dish in other countries. It is prepared in the 
following manner . Boil sufficient rice (according to the 
number of mouths to feed) in a large quantity of water. 
It should be put in cold water w ith ti liitle .'.alt, and not 
stirred while cooking. When thoroughly done, strain 
off the wafer through a colander or sieve, and each ker¬ 
nel will be separate and solid. Then season with salt, 
pepper, btitter, and a little tomato sauce; cut up (not very- 
fine) roasted or boiled mutton, or veal, and mix with the 
rice in proportion of abotit % to X metit. Let them sim¬ 
mer together a few minutes, and serve hot with the meat 
gravy. The w ater that the rice has been boiled in makes 
the very best starch for fine work. P. 
An»tlicrOi’i«iital Dislt.—The Vegetable 
Marrow, or any other summer Squash cooked in the fol¬ 
lowing manner, is very delicious, and w ill mtike a dish 
for an epicure. Split the squash lengthw isc :ind remove 
the seeds. Then stuff with finely minced roa>t veal, or 
mutton, and tie together firmly. Boil until the squash is 
nearly done, then take out of the pot, and o|iening it, put 
in a piece of butler ami whatever seasoning you may 
prefer, and closing it up again, place it in tlie oven for a 
few minutes, until it finishes cooking. When entirely 
done, serve it up and you will be satisfied with your 
effort. The smaller kinds of squasli are the best. P. 
To Fry Fi;«li. — The ordinary manner of 
frying fish in a sliallowpan with only a small quantity 
of grease, may be much improved unon by imitating 
the Greeks, from whom we may also learn many other 
useful lessons In the culinary art. Take a large quantity 
of lard in a deep kettle, and let it boil as for frying 
doughnuts. While boiling, drop in the fish, having 
previously rolled, them in flour or meal. In a few min¬ 
utes tliey will be of a rich, uniform brown, when they 
maybe taken out and served while hot. Tliev will be 
found infinitely more delicate in flavor, as well as more 
inviting in appearance than wlien cooked in the old way. 
This is recommended by the long experience of the 
writer, and it will be endorsed by all who try it. P. 
(The philo.sopliy of frying is well illustrate I by the 
Greek process detailed by our traveled correspondent. 
W’e may add that success in frying always depends pri¬ 
marily on having plenty of hot fat. If there is but little 
fat. the article cools it down to that ilegree that is readily 
absorbed by the food. This fact, that cool grease Is ab¬ 
sorbed before it has time to cook tlie article fried, while 
plenty of very hot grease cooks it quickly, and is not ab¬ 
sorbed at all, sliould be impressed upon all cooks.— Ed.] 
Soiti* Ciirtl Cheese or “Smeerlcase” 
—Cements, Paints, etc.—After milk curdles nat¬ 
urally, it is skimmed of iis cream, the pan set over 
hot water on the stove and left until it is scaldeil but not 
boiled, whicli would spoil it. As soon as the curd separ¬ 
ates freely when stirreil. strain it througli a cloth laid on 
a perforated vessel, or basket. When it ceases to drip, it 
is ready for use. This is “ Smeerkase." to be salieil and 
eaten in any way preferretl . .Smeerkase when mashed 
with a spoon, thinned with sweet cream, salted, spiced 
with kiimmel (caraway), then spread upon steaming Imt 
“ Iiish cups” or other equally good potatoes, boiled with 
tlie skin on. forms my favorite dish for supper, ami is 
good enough for a king.— [The curd of chee.-e which 
is the caseine, is a nu'ritious food, similar to lean meat 
in its muscle-strengthening effects.- Ed.] . LtHE and 
Curd Cement.— Air-slaked lime in fine powder, thor¬ 
oughly mixed with smeerkase without water, forms a 
strong cement or putty, for broken crockery, etc. Lime 
enough is added to thicken it to a proper consistence. 
Lime w ith while of eggs also makes a strong cement, 
but dries too soon for convenient use... . Lime and Curd 
Paint.— Quick lime slaked in water to a milky condition 
and poured into a hide in the ground, soon thickens. 
This, as wanted, is mixed with an equal amount j)f 
Smeerkase ano used for paint, and for watcr-iu oof glue. 
A very good way to preserve lime for use in small quan¬ 
tities as needed, is to run it into the ground as above, and 
cover it with sand or anything else that will keep out 
frost.—//. Goepper. Warren Co., Ohio. 
Men’s Shirts.—JD’.t. B. V. F., of South Dan¬ 
vers. Mass., w rites, tinit 8 years ago her husband obtained 
a good fitting shirt, and she lipiied it enough to cut tm 
exact linen pattern. Tliis pattern has been always used 
since, and with complete success, even to the making of 
flannel under shirts, which fit better than any that are 
usually sold. “ The pattern is a yoke w Ith a point (low n 
between the shoulder blades, tlie back being sloped back 
so as to meet, and gathered slightly. This leaves it 
smooth on the neck and shoulders, and loose where the 
movement of the arms would be affected by any tight¬ 
ness.” [As hinted in October, the main trouble lies in 
not cutting out these garment-s with sufficient accuracy.] 
