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MOORE’S RURAL NEW-YORKER: AN AGRICULTURAL AND FAMILY NEWSPAPER. 
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DRYING FRUIT. 
W'V VV vtu j T has becn observed that the amount of 
✓\ v „ ,.„. s ,,„ .. Peaches consumed in a single week in the city 
'' «VdumpiiV rnnw-PH t-r. ot Naw York > exceeds the total consumption 
AM AhALLo. 1 15 hlilln in tvl. of lruit in Great Britain throughout the entire 
, year. The sales of perishable fruits are rapid- 
Ens. Rural: l have occasionally seen ly increasing throughout the country; but there 
statements respecting the rapid growth of is one serious drawback to their extensive cu.l- 
plants and shrubs, but have seen none equal to tiration—that is the necessity ot crowding 
that which I am going to relate. One year, i nl ° ma ^ vC ^ ut tDe critical period of their 
, . , , . , . ... maturity, so that twenty-four hours delay shall 
be.ng at work m my garden about the middle „ ot wit 4 ss their destruction by decay and fer- 
o( June, 1 noticed that in the time 1 staid mentation, and result in their total loss. Hence 
there, (about 3 hours,) the stalks of asparagus the - immense superiority in this particular, of 
in a bed by which 1 passed, had grown very long-keeping sorts—which may be deliberately 
rapidly. It occurred to me that it would be s,, cuied and held in market for many months, 
„ . , • , , , till the best time shall be selected lor their dis¬ 
well to ascertain how much a lew of the larg- pos . d 
est would grow in a given time. Having pre- Rut there is another important avenue to 
pared 4 stakes, I drove them into the ground, market for the perishable fruits that is at pres- 
each by the side of a stalk then about two feet ent a l" 10 st unknown in its perfected form 
in height. From 4 o’clock to 8 P. M., they ) Ve allade to Preservation by drying.- 
, , „ _ x . , , ’ ; Every farmer thinks he has seen dried ap- 
had grown from 2 to 2* inches each. 1 left pIes and peacheSi but not 0 ne in a thousand 
them until 8 o’clock P. M., of the next day, has seen them — properly so called. That 
and then measured the several growths of the which usually appears under this name, con- 
tweniy-four hours. They were as follows:— sists in the first place, of a selection of such in- 
No. 1 had grown 12* inches-No. 2, 12 inches fc ™ r ’ P^^ored fruit, as can be used for 
, r „ ° , * . ... rn . , nothing else; this is imperfectly pared, leaving 
.No. 3, . 11 and Yo. 4,10. Ihesegrowths a (] ue proportion of skin and core remaining, 
occurred in a bed which was planted about and is then variously subjected to partial de- 
fifty years ago, in land that was never plowed. cay, smoking, drying, etc., forming when com- 
The plants have never been renewed, nor re- f ae ^ jd , a singular medley of all colors, from 
i . n „ , • , brown to nearly black, and with nearly as va- 
planted, excepting that new plants may have rious an intermixture of flavors. Those who 
sprung up from the seeds which fell from the wish to see dried fruit in perfection, must re¬ 
stems annually. member that a poor flavored sort before dry- 
My course of cultivation is a very simple ing can never by any ingenious process become 
and easy one. I have made it a general prac- G’lclj-fhu oied afterwards. I he very finest va- 
.. ....... , ... ° 1 , neties must therefore be first chosen. The 
tice, annually in November, before the ground process 0 f drying must then be so rapid that 
freezes, to cover the bed with good rich barn¬ 
yard manure, some 8 or 9 inches in depth,-*-l 
no decay nor even discoloration shall take 
place until the operation is completed. Our 
let that lay on the bed leaching , until the climate is too precarious to think of drying 
spring opens in April. As soon as the sun f mi ! P r0 .P?. ri 7 iathe open air, even for theear- 
, . , , , , liest varieties, borne artificial arrangement for 
begins to warm the surface of the earth, 1 re- the purpose must therefore be devised. 
move the coarser parts of the manure, leaving The great j eading de r ect 0 f all the plans we 
the finer portion (if any) on the bed. The have seen for drying by fire-heat, is a leant of 
bare surface of t he bed being thus early ex- circulation in Ike heated air —a deficiency in 
posed to the rays of the sun, is soon warmed rapid ventilation. A high temperature is given 
so that the asparagus roots begin to grow.- b 7 “ eana o f stoves to a close apartment the 
. i- . T i ,, air of which in a tew minutes is heavily cliarg- 
iy this course of management I have the ed with moisture from the fresh fruit, and a 
shoots ready for use some two weeks earlier sort of steaming, stewing, half-baking process 
than if the manure was (as is usually recoin- then commences, producing after a long delay, 
mended,) left on the bed, forming a thick coat an ar *' <de ® ar different from that of a perfectly 
/• _, . , , , dried, finely-flavored fruit. A free circulation 
of earth and manure to be warmed through, , .. .* , 
, - , r . ef 6 ofa!r ’ kept dry by a continued fresh supplv, 
befoie the roots felt the warmth of the sun. would accomplish the work in far less time, and 
Perhaps by “ digging in ” the manure, larger at a much lower temperature; and consequent- 
stal/cs may be obtained. But the depth of ly retain in an incomparably more perfect 
earth over the roots retards the growth of the lliailliei ) the original characteristics and color ot 
plants. And when grown, the “ beautiful theiimt. . . .... 
1 „ , J In order to make a beginning in this matter, 
white parts are not eatable. The green and to assist in the erection of good, cheap, 
parts only are worth cooking. j. ii. ii. rapidly-operating, and perfect fruit drying es- 
-- tablishments, we present to our readers a fig- 
o.v the nmmma of grapes. S p ^ f gb°n^SaM, ™ 
K„, Rural: The in.presdon >ev ai .s in ttZ&SZ'ZIlXTSBZ 
community to a great extent, that grapes can- jj s peculiar advantages will be obvious as soon 
not be kept for winter use in a fresh or un- as the description is examined, 
dried state—or that if they can be so kept, the u at 
trouble and expense of keeping them will be 
so great that few persons, comparatively, can r 
afford to make the attempt. It is for the pur- iP* I 
pose of attempting to dispel this eroneous im- / / \ |[ I 
pressiou, that I now address your readers. = 
While the most rapid advances have been, ^ 
within a few years past, made by fruit growers 
in the improved culture of all known varieties ,—^ 
of good fruit, as well as in the production and 
dissemination of excellent new varieties, it ^ 7.11 
would seem that we have remained nearly sta¬ 
tionary in respect to the proper preservation =^-=) 
of many kinds of fruit for use during winter. 
The fruit now under consideration has been 
kept in a good state of preservation all through ,, ! f 
the winter, and even till May, by various modes. 
They have been kept by putting them in kiln- ^ ; j { [ . 
dried saw-dust, in cotton wadding, in sand, in 
hard maple shavings, and between layers of 
clean dry paper, &c., iii boxes of convenient \/ 
size. Some of these modes, though elfecti ve, _ A liL_.il 
are quite objectionable, as the fruit is liable to 1 
become defaced in the operation. I am now - y I;——sJ 
satisfied that grapes may be preserved in a 
fresh state, any reasonable length of time with- 
out the use of any of these materials—to do 
so, it is only necessary to heed the following ■—r-E ’ 
suggestions: j 
Let your fruit be properly ripe before you g ^ 
gather it; or if there are any unripe or defective 1 
berries on the stems, remove them with the 
scissors. Spread the grapes thinly on shelves ^ ^ 
in the fruit room, and keep it dark and as cool | 
as you can, and let the air circulate freely yT 
among them. This treatment will cure the f Jj Xv 
stems in three or four weeks, so they will be ^ 
almost as hard as wire. When this result is 
accomplished the grapes may be placed in ^ consists of a tall, upright shaft, a b, repre- 
. .... . . . , iv , seated in the annexed section of the apparatus, 
boxes containing from six to twelve lbs. each, , ,. , „ . L* , 
, . ° ’ through which passes an endless chain, made 
and stored m a dry cellar or other room where 0 f a number of strong frames, securely hinged j 
they can be kept uniformly dry and dark, and together at their corners. This chain should 
at a temperature ranging from 35° to 40°.— be strong enough to bear several hundred 
Light, as well as warmth, has a tendency to P 0U1 . U ] 3 without breaking. At every joint it is 
- ... . , furnished with a braced shelf, each consisting 
cause fermentation. I he nearer they are kept d , of „ sqll;m . frame f amis hed with eoai-sS 
to the freezing point, the better it will be; but ^ twine netting like a sieve. This endless chain 
the range of temperature indicated will do, as with its series of sieves runs over an angular 
fermentation will not take place below 42°. wheel above, and another below, precisely like 
K A McK ay those of a common chain pump, but wide 
XT , . , . _ _ . x ‘ ' ' enough to receive the full breadth of the chain. 
_J_ _ Its motion is quite slow, descending from a to 
b on one side, and rising on the other, and is 
Hardy, bulbous roots, such as hyacinths, tu- accurately regulated by means of the pendulum 
lips, crown imperials, lilies, narcissus, &c., can d connected to the notched wheel c, by means 
be planted as long as the ground remains open; of an escapement like that of a common clock, 
but the beds should be immediately covered but made very strong. A strong and broad 
a few inches deep with litter. ' India rubber band connects the axle of this 
tm 
It consists of a tall, upright shaft, a b, repre¬ 
wheel to the drum e, on which the chaih runs. 
As the chain is loaded with the drying fruit, 
and is therefore quite heavy, it must not, and 
indeed cannot, be subjected to the successive 
vibrations of the clock-work, these vibrations 
being broken and destroyed by the India-rub¬ 
ber band. 
The whole apparatus being ready for opera¬ 
tion, heated air from a stove and drums is 
made to pass up through the shaft a b, being 
let in at the sides at b, and confined to this 
shaft by the drum e being made tight, and fit¬ 
ting closely without touching in its revolutions. 
A person with freshly cut and pared fruit sta¬ 
tions himself at a, and as each successive shelf 
ol - sieve slowly descends, spreads a single lay¬ 
er over Ihem. They operate like the weight 
of a clock in keeping up the motion of the 
pendulum; and the velocity of their descent is 
regulated by means of the relative sizes of the 
wheels placed on the axles of c and e, and also, 
if necessary, by using different lengths for the 
pendulum rod. 
The great advantage of this contrivance is 
the following:—“The dry and freshly heated 
air first enters the bottom of the shaft at b and 
strikes the fruit when the drying process is 
nearly finished, and completes it; as this air 
rises, it receives additional portions of mois¬ 
ture from each successive shelf, until finally it 
passes off at the top,—the driest portion being 
needed at the bottom, to complete the process, 
and those most charged with vapor only com¬ 
ing in contact with the freshest fruit at the 
top, where only it could be useful. 
The velocity must be so regulated, by ex¬ 
periment, (according to the height of the shaft, 
heat of the air, and time required for drying,) 
that the process shall be just completed by the 
time the fruit reaches the bottom, where it 
drops off from the revolving shelves into bas¬ 
kets or boxes placed there for this purpose.' 
This apparatus may be placed in a tall, nar¬ 
row building erected for the purpose, and built 
cheaply by vertical boarding on a wooden 
frame, to the whole of which a handsome ar¬ 
chitectural exterior may be imparted by giving 
it the aspect of a square Italian tower or cam¬ 
panile. 
An apparatus of this sort will dry fruit with 
great rapidity, certainty, and independently of 
the most unfavorable changes in the weather; 
and it will come out white, clean, and perfectly 
dried, retaining all the peculiar flavor of the 
fresh fruit, and prove incomparabv superior to 
the common half-decayed, smoked, imperfect 
article. When known, such dried fruit must 
command almost any price in market.— Count. 
Gent. 
CUTTINGS OF FRUIT TREES. 
Cuttings should be made in autumn after 
growth has ceased, or early in winter—they 
may be preserved by fastening them in a box 
by slats running across, and then placing the 
open side of the box downwards with its con¬ 
tents in the bottom of a pit dug for the pur¬ 
pose, on a dry spot of ground, and burying 
the whole with earth. The slats keep the cut¬ 
tings from coming in contact with the earth 
below, ami tb. v arc preserved in a proper 
moist condition. Or, they may be packed in 
slightly damp moss, in a large box, placed in a 
cellar. Very early in spring they should be 
set out. Every cutting should be cut off just 
above a bud at the upper end, and just below 
one at the lower end. Taken off closely to the 
old wood, with the base attached, they are 
more sure of growth. They should be 
set out in a trench, in a rich mellow soil, 
which is to be packed or trodden closely about 
them as the trench is filled, and afterwards a 
mellow surface made by drawing on a little 
more earth. The length of the cutting should 
be eight inches to a foot, and two-thirds to 
nine-tenths buried. Shading the cuttings of 
any deciduous trees, (including all fruit trees) 
is of little or no advantage, but it is important 
to keep the ground uniformly moist; if this is 
done by watering, the surface should be pre¬ 
served from crusting or cracking by mulch.— 
This is the mode of raising quince trees, cur¬ 
rant and gooseberry bushes, grapes, Ac., but 
will not answer for the larger fruits generally, 
in the-Northern States—it is cheaper to bud or 
graft, than to procure the few which may be 
obtained among many failures in this way.— 
Albany Cultivator. 
WINTERING CABBAGE PLANTS. 
Any method, simple and inexpensive, for 
preserving of autumn sown cabbage plants 
through the winter, is a valuable consideration. 
We know of none better adapted for the great 
bulk of people, than the following, practiced to 
a considerable extent by market gardeners, and 
in dry, sandy or upland soil, with good success. 
Towards the end of October, prepare some 
rich well-dug ground; draw some deep drills 
eighteen inches apart, and plant the cabbage 
one foot apart in these, on the sunny side of 
the drills, so that the plants may have all the 
benefit of the sun in the fall before severe 
frost, and iu early spring. When the frost sets 
in fairly, place some straw, or other light ma¬ 
terial crossways of the rows, which will effect¬ 
ually keep the sun’s rays off during winter, 
which is the great point to be attended to.— 
At the approach of spring, remove the cover¬ 
ing, and as the plants grow, draw a little of 
the soil to their stems. 
If they stand the winter well, they will be in 
advance of those planted in the spring. The 
strongest of the plants from the sowing made 
last month, should be selected, while those 
weaker will do to winter as recommended iu a 
previous paper.—E. S., in Country Gent. 
Apple trees may be transplanted with suc¬ 
cess. Bank them up well with earth to sup¬ 
port them through the winter; iu the spring it 
must be removed. 
Carrots and beets must be gathered before 
heavy frosts—turnips may remain later. 
Strawberry beds should be mulched, and 
tender raspberries laid down and protected. 
attic girts, fa: 
LIST OF PATENT CLAIMS 
Issued from the United States Patent Office, 
For the week eading Oct. 17, 1854. 
E. B. Bigelow, Boston, Mass., improved loom 
for weaving cut pile fabrics. Patented iu Eng¬ 
land Dec. 31, 1851. 
J. T. Barnes, Manyunk, Pa., improved power 
loom. 
Daniel Barnum, Y., City machinery for 
trimming hat bodies. 
J. D. Elliott, Leicester, Mass., new form of 
Water Meter. 
E. A. Hill, Joliett, Ill., Smoke Consuming 
Stove. 
W. D. Horton, Petersburg!!, Ind., Shoemakers’ 
Edge Planes. 
B. J. La Mothe, Hew York City, improved 
Iron Buildings, 
John H. Manny, Freeport, Ill., ante-date 
June 15, 1854, Grain and Grass Harvesters. 
Charles Boss, Rochester, N. Y., Improved 
Grinding surface in Mill Stones. 
Moses Sargent, Meredith, JN. H., Improved 
Roving Tube in Cotton Machinery. 
John J. Squire, St. Louis, Mo., Improved 
Sawing Machine. 
R. B. Stevenson, York, Ohio,Improved Water 
Pipe. 
C. F. Thomin and Chas. Stumer, Cincinnati, 
O., new mode of Enameling Iron. 
Henry Wayne, Cincinnati, O., Joint for Toilet 
Glass. 
E. D. Williams, Wilmington, Del., and T. Tyr¬ 
rell, Y’ork, Pa., Improved Brick Press. 
John Yandell and Jos. H. Johnson, St. Louis, 
Mo., improvement in Iron Bridges. 
J. H. Stimpson, Baltimore, Md., (Executor of 
Jas. Stimpson, deceased,) ante-dated April 17, 
1854, Vessels for Holding Liquids. 
John Richardson, N. Y. City, Yew Pen and 
Peifcil Case. 
Re-Issues. 
John Hollingsworth, Zanesville, O., Improved 
Smut Machines. 
Do.. Machinery for Polishing Raw Hide 
Whips. 
FUR AND SILK HATS. 
Two years ago we spoke iu hopeful terms of 
what then seemed to be a favorable movement 
iu changing the fashion, from wearing silk to 
that of wearing felt or fur hats. But the silk 
hat, with all its rigid and air-tight qualities has 
again assumed suen a sway that it is difficult 
to obtain a good black fur hat iu this city. 
Of this we have been assured by a person 
who cannot wear a silk hat, and who dislikes 
to wear a felt one. Silk hats are generally 
made perfectly air-tight, and without an open¬ 
ing iu any part ot' them, they cannot be other¬ 
wise. The body- of a silk hat is saturated with 
shellac varnish, on which a silk plush covering 
is laid, and secured by steam and pressure, 
thus forming a perfectly air-tight head cover¬ 
ing. Now, as the head of man perspires as 
freely as the other parts of his body, it is ne¬ 
cessary for health that the perspiration should 
escape freely. When prevented from doing 
so it is the cause of frequent headaches fo 
many pciovtio, anO. It IS affiuucdthat it tCflds tO 
cause early baldness, by the action of the car¬ 
bonic acid and steam of perspiration upon the 
hair—a counterpart of the sweating process 
employed in some tanneries for loosening the 
hair of hides. It cannot but be unfavorable 
to health when perspiration is not suffered 
freely to escape from the head, for if the whole 
body of any person were encased in a perfect¬ 
ly air-tight covering, existence could not be 
maintained but for a very short period. There 
are cases on record of death having resulted 
in a very short space of time from covering 
the body with an air-tight envelop. We can¬ 
not therefore but speak in the strongest terms 
against the use of air-tight silk hats, and per 
contra in favor of such kind of hats—like felt 
and fur—as allow of free head ventilation.— 
If the public persist in wearing silk hats, let 
them all be properly ventilated, (as some are 
now made) so that they may also fulfil the pur¬ 
pose of health as well as head roofiug.—Nci- 
enlijic American. 
Wood Gas.— We heretofore mentioned the 
fact that Dr. Wm. P. M’Connell, of this city, 
has obtained a patent for making gas from 
wood, by a safe, simple, economical, and clean¬ 
ly process. His prior right to the discovery 
was contested by two distinguished German 
chemists, who had patented the identical in¬ 
vention two years ago; but the commissioner, 
in view of the facts in the case, decided in fa¬ 
vor of our ingenious fellow-citizen, who is now 
prepared to issue illuminating dispensations.— 
The apparatus occupies but a small space; and 
any one with only wit enough to put a stick of 
wood into the cylinder can manage the gas 
making. It will indeed be valuable upon ship¬ 
board, and in rural neighborhoods. Every 
man can now be independent of the gas com¬ 
panies.— Washington Sentinel. 
The Mint Sweeps.— The officers of the 
Miut of Philadelphia have issued a card to the 
following effect: 
Sealed proposals will be received at the 
Mint of the United States until three o’clock 
on the 15th of January next—when they will 
be opened by the Director of the Mint, in the 
presence ot such of the bidders as may be 
present—for the purchase of one hundred and 
forty-five barrels of Mint sweeps, containing 
gold and silver. They will be sold in lots— 
thirteen of ten barrels each, and one of fifteen 
barrels—to the highest bidder. Should, how¬ 
ever, the bids unexpectedly fall greatly below 
the true value of the sweeps, as reported by 
the Mint assay, the Director reserves the pow¬ 
er of rejecting the whole of said bids. 
Securing and Setting Harrow Teeth.— E 
L. Hagar, of Frankfort, N. Y., has applied for 
a patent for an improved method of construct¬ 
ing harrows, by which the teeth can be easily 
adjusted, and set vertically, obliquely, and at 
any depth desired. The objects attained by 
this impiovement are of no small importance- 
to our agriculturists.— Sci. Am. 
IMPROVEMENT IN QUILTING FRAMES. 
And why not improve quilting frames?— 
They need it. The old ones are about as awk¬ 
ward contrivances as ever were conceived, al¬ 
ways in the way when in use, with their long 
arms sticking out all over the room, long after 
they have ceased to be useful. What man 
ever looked upon these necessary implements 
of household economy with any satisfaction?— 
lie looks every time he comes iuto the house 
with an anxious eye at the work, “ hoping the 
confounded long-armed quilting-frames will 
get out of the way some time.” Now for the 
especial benefit of such nervous gentlemen, 
some good soul out in Michigan has invented 
a quilting machine that has no arms to stick 
put in the way. “ Necessity is the mother of 
invention,” and this inventor, we suppose, lived 
in a log cabin only 16 feet square, which, as it 
contained two beds and a cooking-stove, and 
no spare room to set up the quilting-frames on 
four chairs, so he contrived a machine some¬ 
thing like this as near as we can understand 
the description:—Frame four legs together 
like the frame of a kitchen table, with side- 
pieces 9 feet long, dropped 5 inches below the 
top of the legs, and end-pieces 2£ feet long.— 
Now take some scantling 2 or 2| inches 
square, and round them with inch tenons upon 
each end, to work in sockets in the top of the 
legs. L T pon one end of each of these rollers 
have a little rachet wheel and catch and nail a 
strip of cloth along on one side of each, to 
which to tack the edges of the quilt. When 
all ready, roll it all but the 2j feet wide strip 
upon one roller and tighten the catch; now 
quilt that and roll upon the other roller and 
so on till finished. 
The side-pieces should be made to go in 
with a key, so that the frame can be taken 
down and packed away at any time even with 
the quilt half finished, as it can be rolled up 
snug. It is a simple piece of domestic machin¬ 
ery, but would add to the comfort of many a 
househould. 
Pfiittcstic €ccttflttig. 
Composition for rendering Boots and 
Shoes Water-Proof. —'Fake one pint of boil¬ 
ed linseed oil, 2 oz. of bees wax, 2 oz. spirits 
of turpentine, and 2 oz of Burgundy pitch. 
Let them be carefully melted over a slow fire. 
With this mixture new shoes and boots are to 
be rubbed in the sun, or at a little distance 
from the fire, with a sponge or brush. This 
operation should be repeated without wearing 
them as often as they become dry, until they 
are fully saturated; which will require four or 
five times brushing. By this, the leather be¬ 
comes impervious to water. The boot or shoe, 
thus prepared, lasts much longer than common 
leather; it acquires such pliability and softness, 
that it will never shrivel, nor.grow hard, and 
in that state, is the most effectual preventive 
against colds, &c. It is necessary to remark 
that shoes and boots thus prepared, ought to 
be worn until they become perfectly dry and 
elastic; as in the contrary case, the leather will 
become too soft, and wear out much sooner 
than it otherwise would. 
A Rice Plum Pudding. —Take three gills of 
whole rice; wash it, and boil it in a pint of 
milk. When it is soft mix in a quarter of a 
pound of butter, and set it aside to cool; and 
when it is cold, stir it into another pint of 
milk. Prepare a pound and a half of raisins 
or currants; if currants, wash and dry them; if 
raisins, seed them and cut them in halves.— 
Dredge them well with flour, to prevent their 
sinking; and prepare also a powdered nutmeg; 
a table-spoonful of mixed mace and cinnamon 
powdered; a wine glass of rose water; and a 
wine glass of brandy or white wine. Beat six 
eggs very light, and stir them into the mixture, 
alternately with a quarter of a pound of sugar. 
Then add by degrees the spice and the liquor, 
and lastly, stir in, a few at a time, the raisins 
or currants. Put the pudding into a buttered 
dish and bnke it an hour and a half. Send it 
to table cool. 
You may make this pudding of ground rice, 
using but half a nint instead of three gills. 
Indian Light Biscuit. —A quart of Indian 
meal; a pint of sifted wheat flour; a very 
small tea-spoonful of salt; three pints of milk; 
four eggs. 
Sift the Indian and wheat meal into a pan, 
and add the salt. Mix them well. Beat the 
whites and yolks of the eggs separately. The 
yolks must be beaten until very thick and 
smooth; the whites to a stiff froth that will 
stand alpne of itself. Then stir the yolks 
gradually, (a little at a time) into the milk.— 
Add by degrees the meal. Lastly, stir in 
the beaten white of egg, and give the whole a 
long and hard stirring. Butter a sufficient 
number of cups, or small, deep tins—nearly fill 
them with the batter. Set them immediately 
into a hot oven, and bake them fast. Turn 
them out of the cups. Send them warm .to ta-. 
ble, pull them opeu, and eat them with butter. 
They will puff up finely, if at the last, you 
stir in a level tea-spoonful of soda, melted in a 
little warm water. 
Mince Pies. —Boil three pounds of lean 
beef till tender, and when cold chop it fine._ 
Chop three pounds of clear beef suet, and mix 
the meat, sprinkling in a table-spoonful of salt 
Pare, core and chop fine six pounds of good 
apples; stone four pounds of raisins and "chop 
them; wash and dry two pounds of currants; 
and mix them all with the meat Season with 
a spoonful of powdered cinnamon, a powdered 
nutmeg, a little mace, and a few cloves, pound¬ 
ed, and one. pound of brown sugar; add a 
quart of Madeira wine and a half pound of cit¬ 
ron cut into small bits. This mixture put 
down in a jar and closely covered will keep 
several weeks, it makes a rich pie for Thanks¬ 
giving and Christmas.— Maine Farmer. 
- a -« ♦---- 
Small faults indulged,, are little thieves that 
let in greater. 
r :'/ 
j \ 
