AMERICAN AGRICULTURIST. 
25 
1870 .] 
TME MOSEMOML 
( 8 ®“ For other Hoxtsehold Items, see “Basket " pages.) 
An Efficient Rat Trap. 
BY M. QUINBY. 
The engraving represents the best rat trap I ever 
saw. It is not uncommon for two or three of the 
vermin to be caught in it at once. I have caught 
five. The trap is open on every side so that even 
an old rat, cunning as lie is, suspects no danger. 
When he is fast there is no sight or sound to tell 
the tale; so that after getting one you can keep 
right on trapping more in the same place. 
The trap consists of a platform of 1% inch 
plank, 2 feet square, with a low curb around it; 
two posts, 14 inches high and 2 inches square, are 
set inside the curb, midway of opposite sides of the 
platform ; there is a second platform, a trifle smaller 
than the first, made to drop easily inside the 
curb ; it has several inch holes bored in it so that in 
falling the enclosed air may easily escape. Notches 
must also be cut midway of two of its opposite sides 
to fit the posts which act as guides when the trap 
springs. The upper platform is raised by a lx 1/4 
inch standard of hard-wood, mortised into its cen¬ 
tre, and passing through a hole cut for it in the 
cross-piece above. A hook or staple of stiff hoop 
iron must be screwed to this standard 7 inches 
from the bottom, to receive the short end of the 
lever A, when the trap is set. Just behind A is a 
rod passing up from the “pan,” which is a piece 
HAT TRAP. 
of thin, light wood, 6 inches square, aud fitting 
very loosely in a shallow box cut for it in the lower 
platform. There should be a quarter-inch hole in 
two corners of this “pan” through which pass 
short, upright wires, which arc fixed in the bottom 
but do not reach above the level of the floor. These 
wires will keep the pan steady when the trap is set. 
A is a lever turning easily and connecting at its 
extremity by a cord with the lighter lever B. The 
nearer the fulcrums of these levers can be brought 
to the weights, the easier will the trap spring. Just 
below B is another lever connecting at one end 
with the upright rod from the “pan” below, play¬ 
ing freely on a wire pivot in the post, and bearing 
at C a weight so adjusted as to balance the weight 
of the “pan” and rod at the other end. 
In the cut the trap is represented as set; the 
upper platform raised, supported by the short end 
of the lever A, the other being connected with B, 
which iu turn is so slightly caught in the notches 
at B that the least disturbance of the “pan” below 
will detach it and spring the trap. The distance 
from lower platform to upper when raised is 5 inches 
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Winter Clothing for Little Ones. 
BY FAITH ROCHESTER. 
A young child in winter needs garments warm 
enough to allow of its sitting comfortably on the 
floor. To be sure it ought not to sit there long at 
a time. I know it would be an uncomfortable seat 
for me. I should be cold and should soon get 
weary in back and limbs. No, baby shall sit mostly 
iu her crib, or in a high chair beside the table. But 
she will want to creep before warm weather, and I 
{■hall wish to have her do so. Creeping soils the 
clothes, but it strengthens the back, and is a good 
preparation for walking. Her new garments should 
reach only to her toes, that they may no.t be in the 
way when dear old nurse Nature (who knows better 
than any one else when these advances should be 
made) begins to pull the little one upon her feet. 
She shall have long woolen stockings and home 
made cloth shoes. These are softer and better than 
the shoes usually bought for babies who have not 
learned to walk. It is easy to cut a pattern from a 
little morocco shoe. Very nice ones can be made 
of thick broad cloth or cloaking, lined with drilling 
or strong thin flannel, with the seams laid open 
and felled down. Her active little legs should not 
depend too much npon her skirts for warmth. She 
shall have “knee breeches” such as were invented 
for her little brother 
before it was conve¬ 
nient to put drawers 
on him. I made them 
of flannel cut in the 
shape shown in the 
diagram, with four lit¬ 
tle gores in the bot¬ 
tom (instead of gath¬ 
ers) and a strong tape 
fastened to the top, on 
the end of which was 
a button to fasten 
through a hole in the 
petticoat waist. Being outside the diaper, this strap 
helps to keep that garment in place. A soft, 
sleeved, flannel shirt to envelop the arms, chest 
back and bowels; a warm woolen skirt, with a loose 
waist buttoned behind, aud suspended from the 
shoulders by easy straps ; a lined flannel dress, cut iu 
the pretty style called Gabriella, and a sleeved apron, 
complete a winter suit for our half-year-old baby. 
There are mothers who will think this quite too 
much clothing for a child of that age, especially 
upon the arms. It is not unusual to see little girls 
of eight or ten years, who have never in any season 
worn long-sleeved dresses, a sleeved apron or sack 
being deemed sufficient protection from cold. Who 
would think of dressing a boy in that way ? What 
sense is there in such a distinction of dress ? Of 
late, fashion seems to be coming to the rescue, but 
we cannot put our trust in fashion. We must be 
guided by common sense. When I see the bare 
blue arms, and chapped knees, and pale faces of the 
little ones, I think there is need of mothers who 
are “strong-minded”, in the best sense of the word. 
A Codfish Dinner. 
An American resident in Rome, a consul we 
believe, became celebrated for his codfish dinners. 
He carried one of the staple articles of New England 
food to the Eternal City, and made famous a dish 
which some affect to despise. A dinner of codfish 
cooked by an average Biddy, and one prepared by 
a good New England housekeeper, present just 
the difference that is always to be found between 
things well done and badly done. So simple a 
thing as codfish can be spoiled. Biddy puts the 
fish into a pot of boiling water and lets it “wollop” 
until she thinks it is done. It comes out generally 
too salt aud very tough, is served with potatoes and 
some greasy paste which she calls “d’hrawn but¬ 
ter”. No wouder that such a dinner is not relished. 
The codfish should first be soaked in cold water, 
changing the water every few hours until it is fresh 
enough. It should not be entirely freshened, but 
left just salt enough to be palatable. It is then 
put into a kettle, covered with water aud brought 
up to the boiling point, but not boiled. Let it 
simmer gently for 15 or 20 minutes and it is ready 
to serve. As accompaniment to the fish there are 
of course potatoes and many add plain boiled beets 
and carrots, and hard-boiled eggs. We have some¬ 
times seen small bits of salt pork fried crisp and 
served with some of the pork fat. The proper 
sauce is butter, which is sometimes simply melted, 
but more usually made into a sauce with flour and 
water. This may be made into an egg sauce by 
adding chopped hard-boiled eggs. The fish, vegeta¬ 
bles, etc., are served separately, and each one, being 
helped to his liking,' mixes them upon his plate 
according to his fancy, the sauce being served 
last. Mustard, ( pepper and horse-radish are the 
condiments most frequently used. In many New 
England families the regular Saturday dinner is of 
codfish. What is left is converted into fish balls or 
minced fish for Sunday morning’s breakfast. 
---— O -- -- 
Cooking of Game Birds. 
A correspondent iu Saratoga Co., N. Y., requests 
us to give some recipes for cooking game birds. 
This is a difficult matter, as there is so much differ¬ 
ence in opinion as to the way in which it should be 
done. The old directions for a wild duck are for 
the cook “to run through a warm kitchen with it 
and serve,”—a way of expressing the idea that the 
duck should be very rare. Some prefer duck as 
rare as underdone beef, while at most tables it is 
served well done. In whatever way it is cooked 
the duck should be basted frequently in order to 
preserve its flesh iu a juicy condition. Our corres¬ 
pondent asks particularly about woodcock and 
partridge. The manner in which woodcocks are 
cooked by epicures is one not likely to be adopted 
by persons at all squeamish. The birds are plucked 
without being drawn, and are hung up before the 
fire to roast, a piece of toast being put beneath 
them to catch the drippings. They require about 
20 minutes, aud are basted with butter and served 
very hot upon the toast. It is considered by “ the 
authorities ” as quite the improper thing to remove 
the entrails of a woodcock, but persons of other 
tastes cook them differently. Split and broiled 
quickly, well buttered aud served on toast, they are 
so good that we can forego the delicious morsel of 
the “trail,” as the intestines are called. Par¬ 
tridges, or grouse, and quail, are dry birds, and 
are cooked in the various ways iu which chickens 
are prepared. If roasted or broiled, the cooking 
should be done very quickly, and aplenty of butter 
used for basting. In broiling they are split in the 
same manner as a spring chicken. Some dip them 
in melted butter and cover with bread crumbs be¬ 
fore broiling, as this, iu a measure, prevents them 
from becoming dry. Either of these birds makes 
an excellent pie, or they may be. stewed with such 
seasoning as is preferred. A very good way to cook 
them as well as ducks is to prepare them as for 
roasting, using stuffing if desired, and place them 
in a stew-pan with a few slices of pork and a little 
water, and cook slowly. When the gravy is simmer¬ 
ed down and browned, add more water. The birds 
should be turned occasionally. In this way the birds 
are kept enveloped in steam, aud are much juicier 
than when cooked in the drying heat of an oven. 
—-- *-—-O f —>-«- 
Wedding Entertainments. 
A correspondent writes: “ I would like to in¬ 
quire with regard to wedding' entertainments. 
What kind of refreshments should be served, if in 
the forenoon or afternoon. If not taken at the 
table should the guests stand or sit ? Should coffee 
be served when wine is excluded Among 
the few sensible decrees of fashion is that which 
allows the entertainments at weddings to be as 
simple or as elaborate as the givers are inclined to 
make them. A glass of wine and a piece of cake 
are all that are offered in many instances ; in oth¬ 
ers, a table with sandwiches, salads, cakes, etc., as 
for an evening party, is provided, and this, especi¬ 
ally if wines are included, is often a costly affair. 
A large and increasing number serve no wine, the 
drinks being lemonade and coffee. The character 
of the entertainment should depend in a great 
measure upon the company. If the guests come 
from a long distance—as is frequently the case in 
the country, something substantial should be pro¬ 
vided iu addition to delicacies. Where the wed¬ 
ding takes place early in the day the old English 
custom of giving a “Wedding breakfast” is a 
pleasant one, especially if the company is not so 
large that all cannot be seated at table. At a feast 
of this kind, cold fowls, tongue, oysters, and other 
substantiate, are given, besides which there are 
salads, jellies, ice-cream, and the like, with cakes, 
confectionery and fruit. Coffee, excellent in qual¬ 
ity and abundant in supply, is provided. Where it 
