JULY 21 
f, T 
YO&EEIL 
231 
*OYf 
introducing new seedlings. 
With the increase of fruit growing through¬ 
out the country, and the greater and more wide¬ 
spread interest manifested by the public, comes, 
likewise, claiming for favor and remuneration, 
the introducers of new varieties of the different 
fruits. There is one class that should be held 
up to scorn and treated as swindlers, for they are 
such, wherever and whenever they exhibit them¬ 
selves, and that class are the men who knowing¬ 
ly sell old varieties of fruit under new names, 
for extravagant prices, or who vend “seedlings” 
which they know to be inferior in all respects to 
common and wide-spread kinds. To guard 
against such frauds, and protect the people 
who buy and those who originate really valuable 
varieties, the Fruit Growers’ Society of Western 
Y., at Us late summer meeting adopted the 
resolution, “that new seedling fruits, before 
befog recommended and introduced for sale 
should be approved by some competent society," 
and to give practical effect to the resolution 
they requested the Standing Fruit Committee 
to investigate thoroughly all seedling fruits 
claiming public favor, and report the facts as 
speedily and fully as possible. These reports 
tnay be made, if desirable, through proper jour¬ 
nals, and without reference to the meetings of 
the Society. This is a step in the right direction. 
We hope that committee will do its duty thor- 
ougly. And all honest originators or owners 
of seedlings which they offer for sale, should be 
the men most desirous of submitting their fruits 
to the test of the committee’s examination and 
report. 
In regard to new seedlings we have one or two 
considerations to offer. If we had one which we 
thought gave the best evidence of being a valu¬ 
able acquisition, the highest commendation we 
should expect from a competent committee of 
fruit growers would be the report that “it 
was promising and worthy of trial.” Success, 
through years of cultivation and in different lo¬ 
calities, would alone warrant specific and un¬ 
qualified praise. No well informed fruit grower 
would be so foolish as to depend mainly for his 
fruit on a new, and therefore untried variety; 
nor should he be willing to let slip the oppor¬ 
tunity of getting an early 6tart with a kind 
which competent judges deem promising.— 
Hence, when properly recommended, new seed¬ 
lings should be tried as generally as possible by 
fruit growers, not extensively and therefore ex¬ 
pensively, but on a scale of trial only. This 
course would guard best against frauds, it would 
test the merits of the fruit quicker and more 
thoroughly, and if proved valuable enough to 
justify such a result, it would spread the variety 
faster over the country. 
■ » > »■ ■ ■ 
CRANBERRY CULTURE. 
Tub Massaehusctt’s Ploughman states that 
increased attention is being paid to the cultiva¬ 
tion of the Cranberry in the swampy sections or 
that State, a few miles from Boston. S. N. 
Gifford of Dnxbury, has reclaimed several 
acres from a low, brush swamp, which have 
been planted to Cranberries. The drilling sys¬ 
tem is adopted—the vines being set about a 
foot and a half apart. The coat per acre, pre¬ 
paring and setting, so far, has been $500. 
Dr. E. D. .Miu.br of Dorchester, has 20 acres 
already planted, reclaimed from a swamp at 
even a greater expense than that of Mr. Giff- 
rORD. lie has a ready means of Hooding the 
lots in half an hour, and ditches to free them 
of water in about the same time. The greatest 
enemies of the Cranberry are said to be un¬ 
timely frosts, the Arc- fly, and the Cranberry 
worm. The means, for readily Hooding the 
grounds and drawing off the water, serve to 
mitigate these evils. A thousand barrels of 
Cranberries were picked from this plantation in 
one year. 
Perhaps a majority of farms, of any consider¬ 
able dimensions, embrace portions of swampy 
und unproductive land which might be rendered 
profitable by being prepared and planted to Cran¬ 
berry vines. In preparing the ground the bush¬ 
es must be dug up; the bogs and hillocks pared 
down and filled into the mucky places, giving 
a plane surface to the field. Thus prepared a 
coating of sand, two or three inches in depth, 
is put on and the plants set. 
APPLES-PREMATURE GATHERING. 
It is a subject.of general remark among farm¬ 
ers that apple orchards are much less reliable of 
late years than they formerly were. The rcasoa 
of the change is generally found in or referred 
to an increase in the number and variety of the 
insect enemies of fruit—especially of the apple. 
There is some truth, we are inclined to think, 
in this theory, but it hardly suffices to account 
wholly, or, even principally, for the decreasing 
productiveness of the apple orchards. 
It is well known that the last thirty years have 
witnessed unlooked for changes iu the circum¬ 
stances of the country — mutations brought 
about by the Introduction of the railroad system. 
I he consequence is that towns and cities have 
sprung up all over the laud, making a hundred 
local markets now where one could scarcely 
have been found thirty years ago. These new 
places have become marts for farm products, 
mature and immature, to say nothing of the 
great and Increasing demand for them in the 
Atlantic cities. The greatly multiplied facilities 
of transportai loa —the rapidly increasing popu¬ 
lation of tow us and cities—and the consequent 
augumented demand for farm products, especi¬ 
ally of the apple have lead to a premature gath- 
ering of this crop. In former years the apple 
tree -was allowed to perfect the growth of fruit 
till it fell from thependaut boughs by the action 
°t autumnal winds, aided occasionally by ma- 
nipular vibrations. In those days there was no 
complaint of a lack of apples, for the ripening 
influences of nature were not interfered with by 
by an over-hasty greed for the avails of farm 
products. 
Now, however, the case is changed. The 
proximity of markets leads to premature as¬ 
saults upon the apple orchards. The trees are 
stripped of their half-ripened fruit, often by per¬ 
sons who care nothing lor the health and perpe¬ 
tuity of the trees; hence it is that when the ope 
ration of stripping is complete, the ground un¬ 
der and about them Is literally covered with the 
small twigs or branches from which the pedicle 
of the fruit proceeds. This is believed to be 
wrong, nor need it be a matter of surprise if 
orchards subjected to this harvesting process 
show decreased productiveness, become sickly 
in appearance, and in a few years cease to bear 
or die in consequence of the treatment received. 
This may be an error, but our impression is 
the reverse, and it would be well, perhaps, for 
orchardists to assume its correctness and act 
accordingly. A more lenient treatment of the 
apple tree can certainly do no harm, while there 
is a chance that positive good may result from it. 
BULBOUS ROOTS-SUMMER TREATMENT. 
The following description of a mode of treat¬ 
ment of hyacinth and other bulbous roots dar¬ 
ing the summer months, in order to ensure a 
ftill bloom next spring, by Richard Adic, Esq., 
Liverpool, was read at a meeting of the Edin¬ 
burgh Botanical Society, on the 10th nit; 
The treatment I am about to describe was de¬ 
signed in consequence of an observation I made, 
that after a wet cold summer a large number of 
hyacinth (Hyacinth ns oricnUilis) roots did not 
flower at ail, although for several years previous 
they had flowered moderately well. The roots, 
to look at, appeared good, but their vitality was 
low; they were glow to put out a few roots and 
leaves to preserve the bulbs from destruction, 
and this waB all they did in their season of active 
growth. 
In the native soil for the hyacinth the bulb fa 
exposed to summer-drought and sun-baked 
earth during what fa technically termed its dead 
season, so I thought If I could make a summer 
to them to resemble their native one, 1 would 
get the desired vitality next spring. The first 
trial made wrought such a change on the roots 
that I hope a short notice of it may prove of 
value to tho&c interested in the culture of our 
finest spring flowers. 
Hyacinth roots are lifted when the leaves show 
symptoms of decay, about midsummer day. At 
this season the forcing pit is not in use, and I 
thought it would answer my purpose to imitate, 
in so far as heat and dronght are concerned, an 
eastern summer. 1 placed the bulbs in the sand 
which had been used for striking cuttings, and 
lighted the lire under them twice or thrice a 
week, in order to keep the temperature of the 
sand near SO F., which was continued for six 
weeks. The bayacintks were then removed and 
placed in a dry attic on a wooden floor in one 
instance; in another they were suspended in a 
uet or bag in a warm inhabited room, where gas 
burned till midnight. 
The effect of this treatment was to make a 
marked change in the character of the growth 
next spring; every root, small or large, flowered, 
and the older roots appeared to make efforts 
that exhausted them, for they sent up many 
heads, and thus separated the bulb into parts. 
In the heating process, moisture fa freely thrown 
off from the plants; tlifa it fa desirable to get 
rid of by active ventilation, for if not so attend¬ 
ed to, there fa a tendency in the hyacinth bulbs 
to decay. 
The polyanthus narcissus (N. Tazettas) I have 
treated in a simular manner. After heating in 
the pit, I kept them lor the remainder of the 
summer and autumn in a very dry, warm place, 
so much bo that the party in charge of them 
said that he thought they must be well cooked. 
Yet they have flowered this spring with as large 
full heads as can be desired; one variety had just 
a little too much vitality imparted to it, for in 
the open air it had a large head above ground 
iu February, which the March frosts destroyed. 
In them I consider the change wrought by sum¬ 
mer heating to be more evident than in the hya¬ 
cinths, for I have never found our summer to 
flower the polyanthus narcissus with any degree 
of vigor like the roots imported from Holland 
until 1 treated them as above described, which 
has brought roots that have been grown for 
some years iu this country to be equal to the 
imported ones. 
For other bulbous roots or plants that remain 
in their native country in an apparent state of 
rest, or dead season, as it fa styled, while the 
soil is baked or searched by a powerful sun, 
summer heating in a forcing pit will for this 
climate be found advantageous, and the system 
may admit of extension, if it be varied to suit 
the different habits of the plants to be treated. 
For example, the narcissus bulbs admit of a 
greater degree of drying than would be good 
for the hyacinth. 
In seeds, a process analagous to the above fa, 
I believe, well known to promote their vitality, 
and is practiced in malting, where vigorous 
growth is so much wanted, the plan being as I 
am informed, to dry the grain by a carefully 
regulated heat prior to damping and springing. 
BURNING DOWN TREES. 
An article fa going the rounds of the Agricul- 
tural press concerning the burning down of large 
forest trees, instead of felling them with an ax. 
The process is given thus: 
“The idea of burning down trees six and eight 
feet in diameter, and solid and green, would 
seem simply absurd and ridiculous. But the 
thing fa done in Oregon everyday at vast saving 
of time and labor. A hole is bored in the tree 
horizontally, the nearer the center the better. 
Then, directly under this bole, another is bored 
at an angle of elevation such that the holes meet 
together near the center of the tree. A coal of 
fire, with a little kindliDg, is introduced into the 
orifice thus formed, and the lower hole causes a 
draught, and the upper one performs the func¬ 
tions of a chimney. The heart, of the tree fa 
dry nud contains a considerable quantity of pitch, 
and when manipulated as I have described burns 
briskly. It is generally necessary to feed this 
fire with some fresh fuel from time to time, but 
one man can keep a large number of trees thus 
burning, and will get twenty or a hundred trees 
down mueh easier than be could otherwise do.” 
This appears lovely on paper, but we appre¬ 
hend that, put iu practice, the plan would prove 
pretty much a failure. Some fifteen years ex¬ 
perience among the trees — felling and burning 
them when cut up—induces a suspicion that this 
auger-hole business is a humbug. It is not 
asserted that a tree might not be felled by this 
process — especially a pitch pine one—but the 
conviction is strong that, to use a common 
phrase, “ it would cost more than it would 
come to." If any body doubts this let a trial 
of the process be made on the body of a green 
tree—beech, maple, elm or hemlock, as the case 
may be. Note the time taken in boring the 
holes, and that expended in starting the fire and 
keeping it up till the tree falls. Then take your 
ax and chop one down of equal diameter, and 
uote the time of this operatiou also. The dif¬ 
ference, if any, will show what'is gained or lost 
by the burniug process If the ax don’t beat 
the auger and fire then our hat is ready to change 
owners, 
TREATMENT OF 'DAHLIAS. 
The Dahlia is, perhaps, one of the easiest of 
all plants to degenerate. This is owing to two 
reasons—fir&r, that the root is often allowed to 
Increase in size, and is not properly divided; 
and second, that they are frequently planted too 
near together, and the pollen of one plant Im¬ 
pregnates another ; an imperfect flower being 
the result in future seasons. Of this latter as¬ 
sertion we are not positively Biire, but it is the 
only reason we can see to account for the 
alarming change in color in the flowerB of 
Dahlias planted near to each other. 
If a Dahlia root fa allowed to increase in size 
from year to year, it is almost certain to pro¬ 
duce inferior flowers. The root being so very 
large has so many sprouts that each sprout 
■ chokes its neighbor, and like a hill of corn not 
properly thinned out, the result of the whole fa 
inferior. A medium sized root, will produce 
much flnev flowers than a very large one. But 
it is possible to go to the other extreme, and 
make the root too small. This is frequently 
done by dishonest florists who are too eager 
for gain. If you are buying a new and rare 
Dahlia, however, you must not expect to get a 
very large root. In the latter case it is advisa¬ 
ble to allow the root to expend all Its energies 
on its growth and not allow it to flower the first 
season. 
Again, many Dahlias are mnch injured by al¬ 
lowing them to flower as soon as they show any 
inclination to. AU buds that appear while the 
plant Is growing should be cut off; although 
you deprive yourself of early flowers by this 
process you secure much finer ones in the end. 
And who would not have one perfect flower 
rather than a whole bunch of imperfect ouea 't 
Very many Dahlias are injured by planting 
too early in the season. They spring up and 
make a rapid growth and are in flower In July. 
The sun being too hot for them at that time, 
the flowers are necessarily imperfect. We are 
of the opinion that from the first to the fifteenth 
of June is quite early enough to plant. Dahlias,, 
when planted at this time, flower in September 
and October, when the rayB of the sun have lost 
a great deal of their power. Besides, in the 
fall there arc comparatively Jew flowers, and it 
is then that Dahlias arc appreciated; but when 
they come In the full height of the flower sea¬ 
son, when roses and other finer flowers claim 
the attention, they are very apt to be forgotten 
or overlooked. The fall is undoubtedly the 
time for the Dahlia.—J. P. Norris, in the Gar¬ 
deners' Monthly. 
THUJOFSI8 DOLABRATA 
Of this rare and beautiful Evergreen, Mr. 
Francis Pakkman writes the Gardeners’ Month¬ 
ly the following note of its behavior the past 
winter: 
“ This beautiful Japanese Evergreen has 
proved with me hardy to a degree far above my 
expectations. Two plants of it have stood here 
in an open situation for three winters without 
injury, receiving no other protection than that 
of two or three pine boughs thrust into the 
earth around them. The past winter has 
proved, in this neighborhood, very fatal to Ev¬ 
ergreens, and has killed back Hemlocks andAr- 
borvlta?* iu abundance; but not a single frond 
of the Thujopsis was even browned. Another 
plant of the same species stands, in a most thri¬ 
ving condition, on a bed of Rhododendrons, 
where it was planted three years ago when not 
above four Inches In height. It Las never suf¬ 
fered in the least from the winter, and has now 
reached the height of a foot or more. 
“ Both varieties, the variegated and the plain, 
seem equally enduring. With respect to that 
other singularly beautiful Japanese Evergreen, 
Retinospora pfail'era aurea, I am not Inclined to 
judge so favorably. It has been badly killed 
back even in a cold frame; but its beauty is so 
great, especially when its young buds are ope¬ 
ning, that it is well worth all the pains that may 
be necessary to shelter It." 
M. LWchartre, a Frenchman, who has been 
investigating the rate of growth in plants by day 
and by night, considers that the greatest in¬ 
crease in length takes place at niglit. 
FAST HOLLYHOCKS 
It was stated iu the Monthly that an English 
gardener had found that if Hollyhock seed was 
sown under glass in February, and tbe young 
plants were planted in the open ground In 
April, they would flower in September of'the 
6amc year. On the eighth of June last, I sowed 
under glass, on a spent hot-bed, a few Holly¬ 
hock seeds, which had been sent to me by a sis¬ 
ter from England. On July 21st the produce 
was transplanted, and two out of the nine plants 
raised threw up flower stems; one produced 
several perfect flowers, and the other had two 
or three buds so far developed as to Ehow the 
color of the flowers, when their precocious 
efforts were rendered abortive by frost. 1 am 
puzzled to understand why these plants' flower¬ 
ed, though raised so very late in the season, 
when self-sown plants, and plants grown from 
seeds sown in the open ground, very early in 
spring, never attempt to flower until the second 
year. It can hardly he that they were starved 
into premature bloom, for the ground into 
which they were planted was well prepared ; 
more than the usual amount of rain fell during 
tho latter part of summer, and the plants grew 
with great luxuriance.—/. Toxcnley. 
--—■ ■ - 
Sensitive Leaved Plants. — The extreme 
sensibility of the leaves of Mimosa scnsltiva and 
pudica, uot only to light, but to the slightest 
touch of any extraneous body, fa a good exam¬ 
ple of the exquisite sensibility of leaves. In 
dull, sunlesB weather the leaves never fully ex¬ 
pand ; whilst at night tho leaflets fold up close 
together. But the most, remarkable instance of 
the kind fa, perhaps, to be found in the spon¬ 
taneous motlou of the leaves of that very singu¬ 
lar plaut, the Hedysarum gyrans. Its motlous 
are Independent even of the agency of light, or 
of any other stiranlus whatever, only requiring 
the warm temperature of the stove, with a per¬ 
fectly still atmosphere, to be performed In per¬ 
fection.— Cotta, rye Gardener. 
Horticultural Notes and Queries. 
Grape Growing in Chautauqua County.—T here 
are said to be about two thousand aeres of land, in 
Chautauqua county, devoted to the grape growing 
business. The Boil along the lake section of the 
country fa reputed to be well suited to the grape, and 
the business is yearly extending. The profits ot some 
of the vineyards last year ranged from $800 to $500 
per acre. A wine company hue been formed at Port¬ 
land, with a capital of $100,000. They have in store 
about 80,000 gallons of wine, the product of vineyards 
iu Unit section. 
Horticulture in Indiana.—T he semi-annual Fair 
of tho Parke Co. Horticultural Institute, was held at 
Bloomlngdale, Ind., on the b'th and 0th of June, 1866. 
There were 465 entries, and the premiums awarded 
and paid In lull amounted to $220. The interest is 
Increasing with each exhibition, and tho effect that 
this interest, is having on our community can be Been 
by any one who will visit the gardens and nurseries 
in this vicinity. The officers have already made ar¬ 
rangements for a Fall Exhibition, to bo held about 
the last of September,—A lbert Hunt, Secretary. 
“ A Young Gardener, " Parma, Mich. Your 
“ quill” or flies Inm been submitted to tho inspection 
of one of the best entomologists here. He says tho 
class is now to him and thfttho inis no menus at hand 
by which to determine, what their appellation should 
be. He is of the opinion that they are not detrimen¬ 
tal to plants, and that, if yours have sustained in¬ 
jury, It Is from some other cause than the congrega¬ 
tion of the flies upon them. 
mu 
VARIOUS ORIGINAL RECIPES, &c. 
Indian or Brown Bread. — I have seen nu¬ 
merous recipes iu the Rural for making brown 
bread, but none, in my estimation, bo [good aB 
my mother's. Take two-thirds corn meal and 
one-third rye flour. Mix with warm water (foot 
hot) to a thin batter, or bo that It will drop 
from a spoon freely; put iti salt, a little molas¬ 
ses or sugar and yeast sufficient, to rise good 
without tasting of the hops, say for three quarts 
of material a coffee cup two-thirds full. Let it 
stand until it cracks open on the surface before 
baking, then place In quite a hot oveu two or 
three hours, according to the 6izo of the loaf, 
permitting the fire to go down gradually. An 
old fashioned brick oven is best for baking this 
bread, letting it stand In over night, giving it a 
red tinge when cut and making it so deliciously 
Bweet. 
To Clean White Kid Gloves.—M rs. D. S. 
H,, of Wisconsin wishes for a recipe that will 
clean white kid gloves. Here is mine, which 
will clean white ones, or tho^e of any color, very 
nicely. Take a piece of white cotton hatting 
and moisten it slightly in sweet milk; then nth 
It on a piece of Castile soap and apply it to the 
glove. This Is done more effectually by putting 
the glove on the hand. Care should be taken 
that the cotton fa not damp enough to wet them 
through.— Mrs. B., Troy, Ta. 
Remedy for Exfellino the Little Red 
Ants. — As no answer has ueen given to the in¬ 
quiry for something to destroy the little red 
ants that “trouble the lard," I send my moth¬ 
er’s remedy, which, she says, never fails. Place 
bits of the bark of hickory, or sweet walnut, 
wherever they haunt, and they will very soon 
disappear. 
Waffels.— “ Kate,” wants the most econom¬ 
ical recipe for waffles. As uo oue else has re¬ 
sponded, I send mine, which ,'is very good. 
One pint of milk ; 0 eggs: lb. butter; lb. 
sugar; l%lbo. flour; }£ te;upoonful soda; 1 
teaspoonful cinnamon. Warm the milk slightly, 
and cut up the butter in it; beat the eggs well 
and pour into the milk: stir in half the flour 
gradually, then add the sugar, spice and soda, 
dissohed in a little of the milk ; stir gradually 
iu the remainder of the flour. Bake immedi¬ 
ately. 
Lit e M affles. —One large coffeecupful of 
boiled rice; 2 eggs; l teaspoonful of corn 
starch; 1 of melted butter; 1 quart of milk; 1 
teaspoonful cream tartar; CJ teaspoonful soda, 
and flour enough for a thick batter. Have the 
irons hot and well buttered. 
To Dry Citron. — R. II. S. wishes to know 
how to prepare citron for drying. Cut tho clt- 
rou into slices convenient for drying and remove 
all the pits, then boll iu water till you can pierce 
with a fork; take from the water and lay in a 
colander to drain. Take the rind of four lem¬ 
ons, pour a pint of boiling water upon them and 
let them stand over night, then add 4 lbs. of 
sugar and place over the fire; when hot put in 
all the citron the sirup will cover and lot it boil 
till the fruit is clear, or the sirup baa penetrated 
through it; then drain and place on plates to 
dry, and add more of the fruit to tho sirup till 
it is all used tip. Dry the lemon and you will 
have fine candied lemon peel. 
Candied Orange Peel. — Prepare the sirup 
the same as for citron, leaving out the lemon. 
Take the orange peel and soak it in cold water 
H hours, to remove; the bitterness then lay in 
the sirup hot, but do not boil, till it is soft and 
transparent,—H. C. C., Ovid Center, Mich. 
To Make Hoi* Yeast Bread.— Cook0pota¬ 
toes; when cooked mash them and put, warm 
water enough with the potatoes to make t quart 
of wetting. Put In your flour hot enough to scald 
it. When cool add a cup of yeastand it will 
be ready to kneed In the morning early. Kneed 
all the flour you can in the dough, and let It 
raise again; when the dough fa ligbt it Is ready 
to put on tins. After it has raised some, fa 
ready to bake. Put in a slow oven at first, and 
you will have as good bread as the baker can 
make. If you want to make a tin of biscuit for 
tea, kneed a tablespoouful of butter iu a tin full. 
-C. G. C. Wilcox. 
CURING MEAT-A NEW METHOD. 
At a late meeting of the Pharmaceutical So¬ 
ciety, of Great Britain, Mr. John Mackay de¬ 
scribed a new method of preserving beef, mutton 
and other animal substances, without the use of 
salt, thus alfordiug the means of keeping meat 
In its natural state, and with lts original flavor 
unimpaired. The discovery waa made by Dr. 
Redwood, while experimenting with paraffine, 
an oily matter distilled from wood. Its promi¬ 
nent characteristics arc solidity, whiteness, 
tastelessness, and an entire freedom from odor 
or smell. It becomes fluid at a heat of 130 de¬ 
grees, aud, when raised to about 800 degrees, it 
has the power ol preserving, in its natural or 
original state, all kinds of animal matter which 
has been immersed in It. By immersiou it was 
found that animal substances rapidly lost the 
air and water contained iu them, leaving the 
juice of the meat to bo absorbed by the joint 
under operation. According to an explanation 
given, the germs or principles of decay found iu 
meat are destroyed by the action of the paraffine, 
much on the same principle as fruits and jellies 
are preserved in jars hermetically sealed up. 
When the meat has been exposed a sufficient 
time to the action of the highly heated paraffine, 
it is removed and immediately dipped in a bath 
of the same material, at a lower temperature— 
two or three dips completing the process—when 
the substances are ready for a homo or foreign 
market. Samples of meat, thus prepared, have 
been cooked alter standing three months, .and 
found to be as sweet and fresh as when first 
taken from the carcass *of the slaughtered ani¬ 
mal. A company has been formed in London 
for curing or preserving beef, mutton, fish, 
poultry, egg9 and the like, all of which have 
been managed with entire success. Great re¬ 
sults are anticipated from the preservative power 
of the article in question. 
■ 
VARIOUS SELECTED RECIPES. 
Love Cake.—T hree eggs, five ounces of sugar, 
six ounces flour, salt, mace, rose-water, to be 
dropped, and sugar sprinkled on before baking. 
Muffins— When the cook makes a sponge 
for the day’s baking, she mixes more than is re¬ 
quired for that purpose. In the morning, when 
it fa light and soft, she puts some of it in tin 
rings, and bakes about hall an hour. It wants 
no addition—it is merely soft bread. 
Spruce Beer.— To ten gallons of water add 
one quart of yeast, five pints of molasses and a 
few drops of the oil of spruce. Put the above 
mixture into an air-tight cask and shake it well. 
Open the vent and a quantity of air will rush 
out; when it stops bung up tight and shake it 
again. It will be fit to use in a short time, but 
will soon be tart. If allowed to remain in the 
cask it will make good vinegar.— Ex. 
Meat-Cakes.— Chop any kind of fresh, cold 
meats very finely, season with salt and pepper, 
make a nice batter; lay a spoonful of the batter 
on the griddLe, which must he buttered to pre¬ 
vent its sticking, then a spoonful of chopped 
meat, and then a spoonful of the batter; when 
browned on one side, turn carefully and brown 
t he other. It makes a palatable breakfast dish. 
Serve hot. 
To Clean Hair Brushes.—A s hot water and 
soap very soon soften the hairs, and rubbing 
completes their destruction, use soda dissolved 
iu cold water, instead. Soda having an affinity 
for grease, it cleanses the brush with little fric- 
tiou. Do not set them near the fire, nor in 
the sun, to dry; but after shaking them welj, 
set them on the point of the handle in a shady 
place. 
