104, 
AMERICAN AGRICULTURIST. 
[March, 
ter in the mixture and too little sugar. For this 
reason it is recommended to set aside a quantity of 
milk, and after four or five hours remove the upper 
third, which is said to contain fifty per cent more 
of butter than the ordinary milk of the cow. This 
TABLE MADE FROM A BOX. 
use for the infant’s food. The “ strippings ” (or 
the last pint milked from the cow, kept separate 
from the rest,) would answer the same purpose. 
There should he even a large proportion of cream 
(or the butter of the milk) in the food of the babe 
during the first two weeks, beginning with the use 
of the upper eighth of the milk set to rise. At 
first there should be used only about a third as 
much of this creamy milk as there is of water, which 
should be very pure and soft. For sweetening, loaf 
sugar is recommended, in the proportion of a tea¬ 
spoonful to a quart. Too much sweetening will 
cloy the appetite and injure the digestion. The 
milk should be heated by putting the bottle in 
warm water. One hundred degrees Fahrenheit is 
the proper temperature, but the cheek will be a 
sufficient test after the first experiment. 
A Table Easily Made. 
Take a wooden box that has sides of a conve¬ 
nient size for the desired table, and choose one of 
its sides for the top of your table. Get four nar¬ 
row pieces of board, (flooring or siding will answer 
if strong enough), as long as the desired hight of 
your table. Nail these at the four corners of the 
table, two on each end. Then nail pieces of the 
same kind of board across each end of the box, (at 
the top of your table when set up), filling out the 
space between the legs, so that the ends of the ta¬ 
ble may have straight sides and even comers. Set 
it upon its legs and you have a table with a shelf 
underneath. Cover it with a large table cover, or 
drape it with calico or muslin and cushion the top 
like a toilet table. Such a table is very convenient 
sometimes in a sleeping-room, where more closet 
room is needed. I have one that serves me well 
for a place in which to keep extra bed-covers. 
An Adjustable Table. 
While the sewing-machine saves work, it also 
makes work, and the labor of cutting, basting, and 
preparing the articles for the machine is one for 
which various aids have been contrived. Ordinary 
Fig. 1.— “utility” table at half hight. 
tables are much too high for sitting at work, and 
lap-boards, with and without legs, are much in use, 
but the inconvenience of these is manifest if one 
has to rise frequently while at work. Recently 
what is called the Utility Adjustable table, made by 
Lambie, Sargent & Co., N. Y., has been brought to 
our notice, which appears to be so useful an affair 
that we wonder why it, or something like it, has 
not been made before. It is essentially a strong 
table which can be at once changed from 221 inches 
to 281 inches high, with two intermediate points of 
241 and 261 inches, at which it may be adjusted. 
When not in use, the table if desired, may he fold¬ 
ed up and set away, taking up but little more room 
than a lap-board. The tables are made in various 
styles, from those with a white-wood top stained 
to resemble black-walnut, to the more elegant ones 
of rose-wood and black-walnut, but in all the me¬ 
chanism is the same; this is simple, strong, and 
effective, and will be understood by reference to the 
illustrations, where fig. 1 shows the table at about 
half its full hight,and fig. 2 the underside of the table 
as folded for placing away or for transportation. The 
legs are hinged to cleats on the underside of the 
top and are united in pairs. When set up, a brace 
with a hinged joint, one end of which is fast to the 
top and the other to the legs, keeps the whole per¬ 
fectly firm. Each leg consists of an outer and an 
inner section, the former sliding against the other. 
The table being in the position in fig. 1, is raised to 
a higher point by merely lifting the top. By means 
of a clevis or clamp on each leg, which catches 
against a small iron knob, the top is held at the re¬ 
quired hight. These clevises are ingeniously self¬ 
acting, and allow the table to he adjusted with 
great ease. The legs are remarkably strong, being 
made of 20 layers of wood glued together and bent 
Fig. 2.— “utility” table folded. 
into shape. As convenient accessories, there are a 
yard-stick beneath the top, (shown in fig. 2), that 
can be taken out and replaced without trouble, 
and a small drawer at each end of the table to hold 
spools and other small articles. While intended 
primarily for a lady’s work-table, the inventors 
properly suggest that many other uses may be 
found for it, especially as a reading or study table 
for small children, and it would be a very useful 
affair for the bedside of an invalid. One of our as¬ 
sociates informs us that he has such a table, and 
finds that its usefulness is by no means confined 
to the ladies of the house. 
More Celery Wanted.—Cooking It. 
We have often had occasion to state that the 
table of a mechanic, or day-laborer in a large city, 
presents a greater variety than does that of mauy 
a wealthy farmer. Take celery, for instance, used 
by almost every one in the cities, while compara¬ 
tively few tables in country or village are ever 
supplied with it. Celery is an excellent addition 
to any dinner-table, and were its merits, and 
the ease with which it is cultivated, generally 
known, it would be in quite as common use as 
beets. At the proper season we will, as usual, give 
directions for growing it. It is most commonly 
used raw, and eaten with a little salt. It is a deli¬ 
cious relish thus eaten, but it makes an excellent 
dish when cooked. At the better class of restau¬ 
rants, it is not rare to find on the bill of fare, 
Cream of Celery. A bowl of this, eaten with bread 
or crackers, is a delicious and nutritious lunch, 
with nothing else. This cream of celery is a 
diluted form of puree of celery, used as a sauce 
for game. It is made by cutting white celery 
fine, and stewing with a little water, pepper, and 
salt, in a covered dish, until it will form a pulp, 
then milk is added, or three parts milk and one 
of cream, boil for a few minutes, and pass through 
a sieve, rubbing through all but the coarser 
parts of the celery. Heating again, and thicken¬ 
ing with a little flour, stirred up with cold 
milk. If milk is used without cream, then butter 
may be added. At home, besides the above 
method, we more frequently cut it in pieces, cook 
it soft in water, pour off the water, and add abund¬ 
ance of sauce, made of cream and a little flour, or 
drawn butter when cream happens to be scarce. 
Another Use for Old Cans. 
In January last a number of illustrations were 
given of the ways of utilizing fruit cans that have 
been emptied. It seems that the subject was not 
exhausted, as a correspondent, 
whose name w r e have mislaid, 
sends us a sketch to show how a 
neat little window basket may 
be made from one of these cans. 
The sides of the can are cut 
down to within an inch of the 
bottom in strips (fig. 1) as wide 
as one fancies. The tin of which 
the cans are made is rather thin, 
and may usually be cut without difficulty with a 
pair of strong common shears. A ring of stout 
wire being provided of the size desired for the top 
of the basket, the end of each of the strips is turned 
over it, placing these at equal distances apart, as 
shown in fig. 2. It should be painted brown, or 
some neutral color, and we may here add, that 
boxes, baskets, etc., to 
contain plants or stakes 
or trellises to which to 
train them, though al¬ 
most always painted 
green, are in much better 
taste when of some un¬ 
obtrusive color. The 
beauty of the brightest 
foliage is quite destroyed 
when seen in contrast 
with a box or basket of a 
window-blind green. Of 
course wires will be pro¬ 
vided to hang the basket, 
and if it be lined with 
moss, any suitable win¬ 
dow-plants may be plant¬ 
ed in it. It does not need 
expensive plants to fill a 
little window-basket. One of the most interesting 
things of the kind we ever saw was filled with a few 
clumps from the woods of moss, the leaf-mold 
beneath the moss and the plants that naturally 
grow in such places, chief among which was the 
little partridge-berry or twin-berry ( MitcMUa ), a bit 
or two of Prince’s Pine or Pipsissewa, and a few 
other humble evergreens. 
— »' — -—— 
Some Questions in Etiquette. 
A lady writing from Newburgh, N. Y., says: 
“ Several questions have puzzled me of late, and I 
write to ask you if you thought it worth while to 
answer them. 1st. Last summer a lady from ttm 
city was staying a few weeks with us ; she begged 
to have her coffee in ‘the small cups,’ teacups, the 
large cups were only used in her kitchen at home. 
Please tell me if small cups only are fashionable.... 
2d. A friend of intelligence, culture, and refinement 
visiting us a few days, stopped after she had risen 
from her chair at the table, and took her spoon 
from the saucer, where we thought it ought to be 
left, and placed it in the cup, now can you tell me 
the right of this matter ? It was a new idea to us. 
_3rd. In leaving the table, should the chair be 
left where it is when the person rises, placed un¬ 
der the table, or set back ? ” 
To answer the first question, we may say that the 
“lady from the city ” was guilty of a gross breach 
of good manners. Persons visit for a double ob¬ 
ject : one, to please themselves, and the other to 
give pleasure to those they visit. The way to give 
pleasure to those we visit, is to adapt ourselves to 
Fig. 1. 
