2S4- 
AMERIOAN AaBICULTURIST. 
Weave, and go through all the routine of liousehold 
industry on a farm. She could bake .and brew, 
scour and dye, and she is very proud of repeating 
almost the only compliment tliat my Puritan grand¬ 
father ever paid her. She had been away three or 
four months teaching a district school, at nine 
sliillings a week, and upon licr return the old gen¬ 
tleman quietly remarked: “Now, Hannah’s got 
back, and all the dye pots will be going.” Father 
was a merchant Avho kept a cow and a horse, and 
lived in a snug way, so we children kncAV little 
of mother’s farming accomplishments. 
I am sure we modern housekeepers cannot be 
too grateful to the inventors of the Cotton Gin, 
the Spinning Jennies, and PoAver Looms, for re¬ 
lieving us from the endless task of manufacturing 
all the domestic fabrics, and giving us so much 
more time for the improvement of our minds and 
the elegant accomplishments of modern society. 
We have quite a flock of sheep that Avere clipped 
a short time since, and mother suggests that before 
the wool is taken to market, I look it over and se¬ 
lect a few of the coarsest fleeces and all the ragged 
and unsightly ends, to make me a wool mattress 
for next Avinter. This laid upon the shuck mat¬ 
tress, Avhich Jeanette and I manufactured last 
spring, Avill give me another excellent bed, almost 
as luxurious as a feather bed, equally warm, and 
more AVholesome. By Avinter, my six geese Avill have 
yielded feathers enough for a bolster and pillows. 
June 12th. —My poultry has been interesting me a 
good deal of late. I have three broods of chickens 
noAV, one, three, and five Aveeks old, and another 
hen Avill be off in a few days. Sue finds her jAastime 
in egg-hunting, and her sagacity amuses me. I 
believe she knows the cackle of every individual 
biddy on the place, and from Avhich one every egg 
comes. My oldest chickens, tAvo or tiiree of them, 
began to have the gapes, and farmer Jones’ Avife, 
Avho has a genius for raising chickens, told me to 
give them black pepper, and the Avorst eases to 
treat Avitli a pretty strong dose of black pepper and 
SAveet oil. She ahvays mixes pepper Avith their 
meal, and never loses any, she saj's, from gapes. I 
tried her remedy and have lost no chickens j^et, ex¬ 
cept one, that a weasel caught. 
June 20<7i.—Such a lively time as avc have had. A 
day or tAVO after mother Avent home, cousin Eliza 
and her husband paid me a visit. They live in New 
York, and Avhile John Avas olf fishing, an amuse¬ 
ment which he pursued Avith Avonderful zest, Eliza 
and I Avere comparing city with rural housekeep¬ 
ing. She was very much, and very favorably, im¬ 
pressed Avith the abundance of eggs, butter and 
milk, which, in the city, are so expensive, but Avith 
us are matters of course ; and she Avas constantly 
remarking the immense advantage I enjoyed in 
confining all, or nearly all, my work to one floor. 
Whether one has servants, or does the work herself, 
this is a grad’d desideratum. In the former case 
she can look after them so much better, and know 
how everything is going on; and in the latter case, 
she is saved so many trips up and down stairs. 
While Eliza enjoyed the abundance of eggs, 
cream and butter, and their compounds, John Avas 
particularly delighted Avith my brown bread. He 
says he can’t get used to baker’s bread, or learn to 
like it, or even consider it Avholesome; but none 
of their city domestics knoAV hoAV to make good 
bread, and he has been enjoining upon Eliza to take 
lessons of me in the sacred art. I have taught her 
especially hOAV to make Boston broAvn bread and 
Graham, and no doubt, the use of these plain, but 
palatable and nutritious compounds AA'ill add j'ears 
to John s life, as well as money to his Bank account. 
He kept the table supplied Avith trout and perch 
Avhile he was here, and EdAvard killed a fat wether. 
I never liked mutton till uoav, and I think Edward’s 
way of butchering accounts for the dilfercnce in 
flavor between this and all I have ever eaten. As 
soon as the animal is dead, he makes all haste to cut 
remove the entrails, and then to take 
off the skin as quickly as possible. The sheep 
have been ranging iu a wild and rockv pasture on 
the back part of the farm, which probably accounts 
for the very hne flavor of the mutton., John said 
it tasted almost as good as venison. I find the best 
Avay to cook mutton is to bake it. I generally cut 
little gashes in it, and fill themAAdth bread crumbs, 
moistened Avith milk and spiced Avith garden tliyme. 
After reading a good deal on the subject in the 
books Sue White lent me, we haA'e decided never 
to butcher a calf or a laml) for our table. Veal is 
said to be the most indigestible and least nutritious 
of all the meats, and my author says, the young of 
any animal is less AAdiolesome and far less nutritive, 
than Avhen it has attained its groAvth. 
My" investigations in this department of knoAvl- 
edge haA"e led me to these conclusions : That veni¬ 
son is the most perfect of all meats, being the 
easiest of digestion, and at the same time the most 
delicious and the most nourishing. Next to this 
ranks good mutton, and for mutton, AA'ethers are the 
best. Third in A"alue for the table is beef; tender 
roasting pieces and broiled sirloin steaks being the 
choice parts. Turkey .and chicken are very highly 
esteemed and their flavor is delicious, as is especi¬ 
ally that of partridge and quail; birt they arc not 
so readily digested as the first three. 
Jane 27th. —The memorable litter of piigs that 
Jenny and I took so much pains Avith last spring, 
has sutfered a divison. EdAvard had promised five 
of them to one of our neighbors, and he came to¬ 
day for them. They have been running Avild for 
tAvo months in the pasture, and it Avas no easy task 
to catch them. Edward has some pleasant surprise 
in store for me I kuoAA", by" the way he speaks of 
those pigs. He is duly alive to the fact, that Jenny 
and I saA^cd him at least filty dollars by our assidu¬ 
ous care and devotion to that interesting family. 
I have learned something new about butter late¬ 
ly, from an old flrrmer’s AAufe. Noav I Aveigh my 
butter before salting, and alloAV an ounce of salt to 
a pound of butter; I roll my s.alt, and dry it thor¬ 
oughly in the oven before putting it into the but¬ 
ter. I find, too, that a little crushed sugar and 
saltpetre, Avorked in Avith the salt, improve the 
flavor and preserve the butter. I have a fifty 
pound firkin nearly" full, and I am very ambitious 
that in market it shall rank as “prime.” The 
firkin is of hemlock, a Avood that imparts no taste, 
and it Avas perfectly new. I rinsed it Avith scalding 
hot Avater, and placed it in the sun until it Avvas em 
tirely dry. Next October, I mean to try for the 
prize in butter at our County Fair. EdAvard thinks 
he’ll take one on these Chester White Pigs. 
June 807/t. —To-day I have been busy all day" in 
putting up strawberries. Sue jjicked scA'eral quarts, 
having a fine flavor, though they Avere not large, in 
a pasture Avhich has recently been cleared. These 
I preseiwed, alloAA"ing pound for pound. Those 
which I gathered from our straAvbcrry bed, being 
large and A"ery fine looking as AV'ell as delicious, I 
put up “in their OAvn juice.” I allowed three- 
quarters of a pound of sugar to a pint of Avater, 
and when it Avas boiling, put in my strawberries 
and let them scald through; then skimmed them 
out and put them into glass jars, placed in my tin 
boiler Avith Avatcr in it, AA'hich I raised gradually" to 
the boiling point to prevent the jars from breaking. 
When I had filled each jar, I poured juice enougdi 
in it to cover the berries, and then put on the rub¬ 
ber cover AA'hich had a scrcAv in it, Avhich I turned 
until the mouth AA'as perfectly sealed. Mother 
has kept straAvberries in this way for tAvo years. 
Fashion Gossip. 
BY AN EXPERT. 
The authority that prophesied AA'alking-dresses Avere to 
be a short lived caprice of Gothamite fashionables, has 
proved at fault. “ Cleanliness is next to godliness,” 
sayeth Avisdom, and this A’irtue of the ncAV mode must 
compensate for its Avaiit of grace and style. Gray, Bis¬ 
marck, and green poplins or Alpacas, are pretty for this 
month, and serA'iceable for travelling suits. Wo advise 
shoit di esses for country Avear. Muslins, AA'ith sacques or 
poplums to match, Avill look simple, neat and rustic. 
Suits have been adapted for carriage costume. They 
should be enriched with effective trimmings. The most 
casual observer must have remarked that for elegance 
evening drosses, and a toilet for any ceremonial occasion, 
require trains and the peculiar flow of drapery produced 
by tlie fasliionable gored skirts. 
Gored robes are destined for such a lengthened exist- 
[JUKE, 
ence, that one need not hesitate about cutting up even 
the richest materials in this style. The idea is cerlair.’y 
more economical than a preponderance of folds about tiie 
hips, AA'hich in no Avise added to the SA'mmeti'y of the fig¬ 
ure. Much less material is required, and a plain surface 
will outAvear one that has innumerable creases. A Avalk- 
ing-dress is not complete Avithout its accompanying po- 
plum, but a Avell provided AA'ardrobe should have a cloak 
of black silk for extra times. Make line qualities into 
loose sacques, deeply dented, or otherAvisc cut around the 
bottom, and trim profusely AA'ith jet galloons and lace. 
Jet embroideries are more distingue Vaan passementerie. 
Amber is not suliicientiy chaste and elegant for mantles. 
Satin fokhs and piping form a neiv and beautiful orna¬ 
mentation. Superb shaAA'ls, for Park riding, are made of 
black Cashmere or Ahmure cloth, trimmed with jet and 
Cluny. Amber bijouterie can be worn by brunettes, but 
never by blondes. Mention has been made of the re-in¬ 
troduction of cameos. Stone cameos are always valuable, 
and having nearly as much prestige as pearls and dia¬ 
monds, descend as heirlooms through families of note. 
Each successive era of popularity, hoAvever, adds its A'ari- 
ation of app'earance. To-day aa'C have engraA’ings line 
and transparent as mists, and shapes all stars, angles and 
paiallelograms, AA'ith a pearl or diamond glittering upon 
CA'ery point. Mosaics of a very beautiful order are also 
set in this Avay. Jasper silks are neAV, and adapted for 
suits or demi-k>Uette. The foundation color is dark, and 
overshot Avith scintillations of purple. Black and Avhite 
striped silks are festooned Avith jet ornaments over gray 
silk petticoats. Later, piques and muslins Avill be used as 
substitutes. Organdies are fresh, fair, and lovely to look 
upon. A most effective design simulates a tunic caught 
up at interA-als with vines of roses trailing from the belt. 
Knots of blue floAvers and grasses form a border upon the 
loAA'er part of the skirt. The AA'aist is all AA'hite or sprink¬ 
led AA'ith tiny bouquets. MBiite organdies for dinner 
toilet are made AA'ith hou'illons diA'ided by narroAA' straAv 
braids. The under slip should be of taffetas. Lace pe- 
plums are pretty over Ioav corsages. Very Avido slecA'es arc 
not so Avell for thin materials as half close shapes, because 
AA'ith a little Avear, the stiffening is lost, and they are apt 
to look “stringy.” Tulle sleeves AA'ith AA'ide silk ones 
should be puffed lengthAvise or crossAvise as the fancy 
may dictate. Maltese lace is more Avorn than Cluny. It 
makes beautiful ruffs for the throat and Avrists. M’e saw 
the folloAving neAV spring patterns at Mme. Demorest’s: 
The “Nicola Dress,” to be made of French poplin in tAvo 
choice shades of green. The under skirt should be the 
lighter, and trimmed around the bottom a finger deep, 
AA'ith black braid set on obliquely. The upper skirt is 
dented, and finished Avith black cable cord, AA'hich is form¬ 
ed in the same shape up a seam on each side. These side 
dents are connected across the back breadths by chains 
of cord, fastened Avith loops and tassels. The AA'aist is 
plain, of the color of the upper skirt, and tastefuliy deco¬ 
rated AA'ith cord. The “Aj'icky dress ” is of orange cham- 
beriy. The skirt is divided into shalloAV scollops by tAvo 
nairoAA' roAA's of black braid. BgIoaa", it is closely barred 
AA'ith horizontal stripes of the same. The AA'aist is trim¬ 
med simulate a bodice. The sleeves are half close. 
This dress is accompanied Avith a graceful sacque, scol¬ 
loped around the bottom and the edge of the floAving 
sleeves, and ornamented Avith black braid. Thq “ Cluny 
dress ” is made of blue taffetas, Avith oblique bands of 
black forming a border. A Gabrielle finished AA'ith nar- 
roAV rutiles of Cluny is Avorn Avith this. One of the pret¬ 
tiest of AA'ide sleeA'es is named the “ Juvia.” It is opened 
in three diamond shapes upon the outside, each being 
separated by a fuli rosette. A design full of grace and 
character is called the “ Rosa.” The bottom is inter¬ 
sected by deep notches, Avhich are fiJlcd Avith rich loops 
of ribbon, attached by jet or sih'er buckles, or, if pre¬ 
ferred, rosettes of straAV. If the latter is used, straAV 
gimps must be employed as AA'aist and skirt trimmings. 
For young ladies especially, rosettes are more dressy 
for high bodies and belt fastenings than buttons or clasps. 
Many coat sleeves, A'ariously distinguished Avith boAvs . 
plaitings, or roAVS of braid fancifully arranged, are retain¬ 
ed in A'ogne. The “ Fadette ” is most popular. Four 
roAvs of braid or velvet form a cap at the top and a cuff. 
Tavo similar sections extend half Avay across at the elboAV. 
Jet buttons separate each band. 
Gold and sih'cr embroideries appear upon parasols. 
FloAver patterns are pretty, also Greci.an borders. Crimp- 
led fringe and lace serA'e as a finish. It is noticeable 
that often in a single toilet, fringe, lace and satin pipings 
are used as trimmings. 
This is not good taste, strictly speaking, and it is very 
bad, Avhen one mantle is thus martyred. French taste has 
disfigured In this manner some of the costliest importa¬ 
tions. Short circles haA'o been adopted by A'cry young la¬ 
dies, instead of sacques or basquines. The last named 
should be half fitting, AA'ith floAA'iirg sleeA’es. It is a mat¬ 
ter of indiA'idual caprice AA'hether the side pieces shall be 
as long as the front and back, or finished out Avith llonirces 
of lace.-Long sash fronts are exceedingly modish. 
