1863.] 
AMERICAN AGRICULTURIST. 
279 
Thanksgiving Dinner, was during the first vacation 
after we went from the West to an Eastern College. 
A widow lady in good circumstances, invited two 
of us class-mates to fill at her dinner table, the va¬ 
cant places of her sons absent as mates of vessels 
at sea. After eating course after course of excel¬ 
lent food, and becoming literally surfeited, our 
hostess brought on some mince pie. We begged 
to be excused, but she instantly replied, “ Take 
some of it, take a little ; it is good, I know it is; 
I made it myself.” Of course we did, and praised 
it too, for it deserved it. Had she, in fishing for a 
compliment, began by saying it was poor, with sun¬ 
dry reasons why it was so, we should have declined, 
and she would, ten to one, have been offended that 
her good pie was not appreciated. We have often 
referred to this incident, as illustrating the at¬ 
tractiveness of an open frank demeanor, when 
not accompanied by overweening self-esteem.- 
Sometimes when our friends tell us the Agri¬ 
culturist is a good paper, we are tempted to say, 
“ we know it is ; we made it ourselves.” 
--»-*- rra ^P—--- ■ ■ — 
To Prevent Dampness in Walls. 
It is one of the common complaints of those liv¬ 
ing in stone or brick houses improperly built, that 
they are damp and imwholesome. This need not 
be. Those which are damp, are so for the same 
reason that a pitcher of cold water “sweats” in 
hot weather. They condense the moisture of the 
air. The only way to prevent this, is to put some 
kind of non-conductor between the wall and the 
air of the apartments. A body of confined air is 
perhaps the best non-conductor. “Fur off ” an inch 
or two from the solid wall, plaster tightly, and 
it will keep out frost and moisture better than a 
foot of solid granite. Even a cellar can be made 
dry and comparatively healthy by this simple treat¬ 
ment of its walls. 
A Word More about Wringers. 
From recent observation, we judge this valu¬ 
able implement is coming into very general use all 
over the country, West as well as East, and we are 
glad to find this the case, for we believe it to be a 
real labor-saving implement in the house, where 
sueh implements are needed as well as in the field. 
But we are sorry to see so many persuaded into 
buying wringers without cogs upon the rollers. 
We have heard the arguments of different dealers, 
and personally experimented a good deal with 
several kinds, and feel quite sure that the cogs 
are a very desirable addition, to say the least. The 
cogs compel the rollers to turn together, and this 
obviates the danger of one of them slipping upon 
and straining, if not tearing, the fibers when a wad 
or mass of clothing chances to be passed in. The 
rubber is also less likely to work loose when cogs 
are added. We have no interest whatever in any¬ 
body’s manufacture, and care not whose is sold, but 
as we understand the matter, we hope the public 
demaud will compel every maker to add the cogs ; 
they will not iucrease the cost half so much as 
they will increase the value of the implement. 
Wire Clothes Lines. 
A subscriber writes from the telegraph office at 
Carlisle, Pa., that he has for some time used the an¬ 
nealed and galvanized telegraph wire as a substi¬ 
tute for the common clothes line, and finds it to 
work admirably. He says that it is cheaper than 
rope, more durable, and as it does not sag the 
clothes down into the dirt, there is a great saving 
of the good nature of the women folks. The wire 
being galvanized, there is no danger of injuring the 
clothes by rust. From its stiffness, the wire would 
be unhandy to move, and a line of this kind must 
therefore be put up permanently.— Agriculturist. 
Repelling Worms from Dried Fruit. —Fran¬ 
cis E. Rumford, New-Castle Co., Del., writes to the 
Agriculturist, that during the past year he has tested 
the efficacy of sassafras bark for repelling worms 
from dried fruit. Two bags of dried apples were 
placed together in a chest, the one open, but with 
a few chips of the bark scattered through it, the 
other closely tied: the latter was infested with 
worms, the former entirely escaped. 
Spirits Turpentine for Moths. —A subscriber 
to the Agriculturist writes that during the last of 
May he sprinkles turpentine on pieces of flannel, 
wraps these in paper, and lays them among cloth¬ 
ing or articles subject to moths : this he says has 
proved a certain preventive against moths. 
Good Way to Keep Smoked Hams. 
Good hams, well cured and well preserved, are 
very convenient to have in the house. They are 
wholesome food, and are always ready when other 
meats are absent, or when a hurried, impromptu 
solid meal is needed. In our travels this summer 
we have eaten ham in a good many places, at the 
hotels and elsewhere—some very poor, full of salt 
and smoke, and then fried to a crisp, and some 
very good, sweet, tender, fresh, and just cooked 
through. The best we believe, was met with at 
Friend Quinby’s, at St. Johnsville, N. Y., where 
we called after the usual dinner hour, and was just 
in a condition to enjoy a good repast quickly got 
up. For the benefit of the housekeepers of the 
American Agriculturist Family we enquired the pro¬ 
cess of curing the hams : They were put in brine 
in the usual manner last Fall or Winter, and when 
just fairly salted tlirougjh, were moderately smoked. 
They were next cut into slices all ready for the 
table, and then about half cooked. The pieces were 
then packed closely into stone-ware crocks, and the 
lard cooked out poured over them. When there 
was not fat enough fried out to cover them, some 
melted lard was added. The crocks were covered 
and set away, and whenever ham is wanted, it is 
only necessary to take out a few pieces and finish 
the cooking, in less then five minutes—with no 
trouble or time wasted in hunting up and sharpen¬ 
ing the knife and saw. We can testify that in 
the case refered to, the hams were as sweet and 
tender as could be desired. The method appears 
to be worthy of general adoption.—We may add 
here, that nine out of ten housekeepers cook ham 
too much to leave it either palatable or digestible. 
It has not a raw taste, if barely heated well through. 
By the above mechod of preserving, the salting 
and smooking need only be carried to just the 
desired point to make them most palatable. 
Hints on Cooking, etc. 
Green Corn Psuttling’. —Contributed to 
the Agriculturist by N. Burwell, Litchfield Co., 
Conn.: Take 12 good sized ears of corn, grate or 
shave it off thin, add to it 2 quarts of milk, 1 cup 
of sugar, a small piece of butter, 2 eggs well beat¬ 
en ,1 teaspoonful salt, 1 of saleratus, and spice with 
nutmeg. Bake 3 hours. 
Cooking Peas.—Contributed to the Agri¬ 
culturist by Mrs. S. Hubbard, Switzerland Co., Ind. 
Gather and shell the peas at night, and put them in 
cold water, in which you have previously thrown a 
handful of salt. In the morning pour off the water 
and put them in boiling water. Let them stew for 
35 minutes, and then put in % cupful of sweet 
cream, with a piece of butter the size of an egg, and 
a tablespoonful of flour. Stew for5 minutes long¬ 
er—send to the table hot, and you have a dish fit 
for an epicure. 
“ liiacliborrv Flummery.” — Contrib¬ 
uted to the Agriculturist by a “Jersey Farmer’s 
Daughter.” Stew blackberries, moderately sweet¬ 
ened with sugar or molasses, until soft; mix a 
thickening of flour and water, and stir into the 
berries. Continue stirring while it boils, until the 
whole becomes incorporated into a mass just suffi¬ 
ciently thick to pour into moulds; when cold turn 
out for dessert—to be eaten with milk or cream. 
To Preserve Tomatoes. —Contributed 
to the Agriculturist by M. A. Goodale, Suffolk Co., 
N. Y. For 7 lbs. of ripe tomatoes, use half their 
weight of finely pulverized sugar. Stew % pound 
of green ginger root in water until soft. Remove 
the skins from the fruit without scalding. Dissolve 
and boil the sugar in a little water until it is thick, 
then put in the tomatoes, aud take from the fire. 
When cool, skim them out, heat the syrup, throw 
in the fruit, until the process is repeated three 
times. Then add all together, and boil gently until 
done. Let the syrup become thick before the to¬ 
matoes are put in it, Seal the jars with paste made 
of rye flour, wet with cold water, and keep in a dry 
place. This will keep all Winter. 
PI ton Csttsiap. —Contributed to the Agri¬ 
culturist by Mrs. B. F. Sharp, Geauga Co., O. Boil 
together for two hours, 9 lbs. plums, 6 lbs. sugar, 
and 3 pts. vinegar. Just before removing from the 
fire, add one tablespoonful each of allspice, cloves, 
aud cinnamon. Keep in small jars well corked. 
The same directions will answer for currants or 
gooseberries. 
Cottage Piiddiiig. —Contributed to the 
Agriculturist by Mrs. S. C. Frye, Merrimae Co., N 
H. Mix 2% tablespoofuls of melted butter, 1 cup 
of white sugar, 1 egg, 1 cup of sweet milk, 1 pint 
of flour, 1 teaspoonful of soda and 2 of cream 
of tartar; flavor with lemon. Bake in a moderate 
oven % hour. 
Sauce , for this or other puddings : 1 egg, % enp 
of butter, 1% cups white sugar, glass wine, 2 
tablespoonfuls of cream. Set a dish containing it 
in a vessel of hot water, and stir half an hour. 
[Many a man has come to dissipation and to a 
drunkard’s grave, by having a taste for alcohol 
formed while eating a mother’s or wife’s good wine 
and brandy sauces.— Ed.] 
Economy Cakes. — Contributed to the 
Agriculturist by Mrs. Harue, Hunterdon Co., N. J. 
Take 1 quart of mashed potatoes, 1 egg, % teacup 
wheat flour, a tablespoonful of butter, and add 
milk to form a thick batter. Season with pepper 
aud salt. Mix all well together; make into cakes 
% inch thick, and fry brown where meat was pre¬ 
viously fried. These can be recommended. 
Cream of Tartar Cake. —Contributed 
to the Agriculturist by Lizzie Field, Orleans Co., 
Vt. Take 3 cups of sugar, 3 eggs, % cup of butter, 
1 cup new milk, % teaspoonful of soda, 1 teaspoou- 
fui of cream of tartar, and 4 cups of flour. Mix 
the cream of tartar with the flour, and the 6oda 
with the milk, and add a little salt. Season to 
taste. Bake in shallow tins, and cut in squares. 
IPaitr Cake.—Contributed to the Agricultur¬ 
ist by “ Martha.” Take 2 cups of white sugar, 3 
eggs, 1 scant cup of butter, 1 cup of sweet milk, I 
teaspoonful of saleratus, 2 of cream of tartar, 3 cups 
of flour. Flavor to taste. Stir together at once. 
Valuable Bfieelpes.— For preserving the 
complexion: temperance. For whitening the 
hands: honesty. To remove stains: repentance. 
For improving the sight: observation. The most 
valuable ring: the home circle. For improving 
voice: civility. The best rouge: modesty. The 
best eye-water: charity. A cure for deafness: at¬ 
tention. A mixture to clear the throat: cheerful¬ 
ness. A wash for wrinkles ; contentment. A gen¬ 
eral beautificr: contentment. 
The Apple-Pie Melon.— Our experience with 
this has not been favorable, but occasionally a sub¬ 
scriber commends it. L. C. Cook, Saratoga Co. 
N. Y., writes, “ it is an excellent substitute for ap¬ 
ples, when you ‘get the knack’ of using it. For 
pudding I believe any one would prefer it to rice. 
It makes excellent sweet pickles.” Perhaps our 
corespondent will do a favor by giving her “ knack” 
to the readers of the Agriculturist. 
Marrying a Gardener.—A n English writer, in 
his advice to young married women, says that their 
Mother Eve married a gardener. But lie forgot to 
add, that in consequence of the marriage, the gar¬ 
dener “ lost his situation.” 
