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X. A. WILLARD, A. M. f EDITOR, 
Op Lim.K Falls, Hf.rkimkr County, New York. 
SOILING 
Milcli Cow* Wlierc Laud ia Cheap. 
• ♦———— 
In your issue of January Oth, under the head 
of Dairy Husbandry* you say it will not pay 
where land lg cheap, to green soil or feed cows. 
My experience, with that of one or two others 
who have tested the business, is that with us it 
will pay. Thereare large prairie commons with 
us, and as good feed as is usual on prairies. Wo 
yarded our cows to save the trouble of hunting 
them up in the evening, which was a great gain 
of time. That was our object, tint we soon 
found another advantage — Increase of milk. 
We found three cows yarded and fed green feed, 
ns good as live cows running at largo, besides tho 
money invested Jn two cows. 
I think green soiling is a gain, whatever may 
be the price of land, though it may not be in tho 
ratio I have stated. The gain I have spoken is 
increase of milk. There is another gain in tho 
quality of butter and cheese.—C., Leicester, IFis. 
Remarks. — This is altogether better for 
soiling than we had counted upon. Wo 
have abundant evidence to show that where 
lands adapted to the business have a high 
market value, there is more profit, in soiling 
milch cows than in pasturing them. Of this 
we are well convinced, from observation and 
experience; but we were not so well con¬ 
vinced that the system could be carried out 
advantageously on cheap lands, aud wo are 
glad to have the views and experience of men 
who have tested the system on such lands. 
Under the circumstances mentioned by 
our correspondent, or where the pasturage of 
two or three cowe upon the commons entails 
much labor and vexation in hunting the 
cows up, and driving home morning and 
evening, it may, on the whole, pay better to 
soil than to pasture them. But in our dis¬ 
cussion of the subject, we had taken a broad¬ 
er view, making the system applicable to 
herds of a considerable number of cows. 
Where good land is abundant and cheap, 
say from five dollars to ten dollars per acre, 
the question is whether a herd cannot be 
pastured to better advantage than to be soil¬ 
ed? In other words, which system will pay 
the most profit for capital invested and labor 
employed? If any one from actual expert- 
cnce can give us details and figures showing 
the profits of soiling over pasturage on such 
lands, we should bo very glad to get the 
record of such experience. The question is 
one of very great importance ; for if it can 
be proved that soiling pays on the cheap 
lauds of the West, it, will serve to open the 
eyes of some of our Eastern dairy farmers 
to the losses of tho pasturage system. 
Meanwhile, we thank our correspondent for 
ills views on the subject, and should be pleas¬ 
ed to hear from him again, and we may add 
that we shall esteem it a favor to receive the 
view's of others on any of the questions per¬ 
taining to this department of the Rural. 
-- 
FLOATING CURDS - TREATMENT. 
The great trouble experienced last season 
by clioese manufacturers from “ floating 
curds ” renders any successful treatment of 
them of interest. The subjoined letter from 
a practical cheese maker is suggestive; 
X. A. Willard,E sq.*. 
Dear Bin: -Perhaps my experience with 
a floating curd may be of interest to such of 
the readers of the Rural as have not already 
abotter manner of managing one. Although 
I have been engaged for three seasons in 
manufacturing cheese, I have never seen but 
one floating curd. One morning in July last, 
I noticed a peculiar odor in the milk which 
was delivered at the factory. I pronounced 
it tainted. The weather was warm and the 
milk from Borne of the dairies was quite 
near enough sour, being so far advanced as 
to require rather rapid handling, faster than 
would be profitable with milk in the proper 
condition. J exposed it to the air by stirring 
aud dipping it until ready to add the color¬ 
ing aud rennet, which was done at a heat of 
eighty-two degrees. The curd did not seem 
to act right while cooking; it would not 
came down so as to present to the maker that 
feeling aud appearance which indicate a good 
cheese. The curd came to the surface of 
the whey while it was cooking. The odor 
was so disagreeable, that one of our hands 
could not bear to work over it. One indi¬ 
vidual, who was present, insisted that the 
curd was sour and the whey sweet. I could 
not see it so. I held it in the whey as long 
as I thought it advisable, which I assure you 
■was not an}' longer than was necessary to 
cook it fairly; for I did not think the whey 
was improving it any. 
The heat must have been nearly to one 
hundred degrees when I run it into |thc curd 
sink, for I had been keeping up the [heat, be¬ 
ing in hopes to cook it sufikiontlly. We 
, stirred it a long while in the sink, opening 
the windows and doors of the work -room in 
order to give it all the air possible. I salted 
, id the proportion of three poun is of salt 
to 1,000 pounds of milk, and juit it to 
press. After pressing for perhaps an hour, 
/ turned and bandaged them, thei t pressed 
' again, until the next morning, w lien they 
were placed upon the shelves in the dry- 
room. 
I saw by the next day that they were in¬ 
clined to give me trouble. They commenced 
rising en masse, like a loaf of bread. They 
did not. leak whey; there seemed to bo an 
internal working, and when pressed upon 
with the hand they would emit a hissing 
sort of noise. 1 determined to experi¬ 
ment. I cut one in t wo slices, and ground 
it up in the curd-mill. The odor that had 
been present in the vat had not all left. 1 
warmed a pailful of whey of (lie day before 
lo some one hundred degrees, and poured it 
upon the curd. I kepi, the \, hoy upon the 
curd but a short l ime—just long enough to 
warm it, say five minutes. I then added as 
much salt as I thought the whey had taken 
out, then pressed, turned and bandaged as 
before. When placed upon the shelf the 
next day it felt firm, and bad every appear¬ 
ance of laying quiet. 
I treated tho other three in the same man¬ 
ner and with a similar result. 
We kept those cheeses until about forty 
days old. They never raised in tho least 
again. I called the attention of several 
buyers and professed judges of cheese to 
themvand they, without an exception, pro¬ 
nounced them “ all risrht.” They were firm, 
never showing a pore when tried; still they 
were not over hard. The odor had so much 
left them that our buyers were unable to 
detect it. 
Perhaps upon other occasions the same 
process may not prove as satisfactory as 
Upon this. Be that as it may, I feel confi¬ 
dent that I saved four cheeses which prom¬ 
ised to be nearly a total loss. 
I omited to state that when the cheeses 
wore cut open for grinding, they were very 
porous — presenting the appearance of a loaf 
of bread which, if possible had been onr-r mn. 
Perhaps at some future time l will give 
you the results of last season’s experiments 
in making whey butter, also tho course pur¬ 
sued. Hoping to see American cheese t he 
best cheese in every market, I am yours truly, 
Cherry Valley, N. Y. Chas. W. Scott. 
-- 1 1 
Ilushford Pairyman’M Association.—This As¬ 
sociation was formed for a moro thorough 
development of tbo dairy Interests of our farm¬ 
ers. Tho factory was conducted under the im¬ 
mediate supervision of C. .1. Ei.Mr.it, who em¬ 
ployed from eight to ten hands, and for four 
months of tho season run the factory night and 
day. 
The total number pounds of mills received at 
tho factory during the season was 3,720,516, of 
which <*19,818 wore manufactured into pineapple 
cheese. 
Number boxes factory oheose sold. 4,70S 
Nuuibur pineapple oliucsu sold. 9,105 
Total number pounds choose sold.390,W0 
Whola number of omvs from which milk whs 
roe.ilvod... 1,1,'iH 
Average number of cows for tho season. Ml 
Average ilamber pounds of milk per cow. 4,1(7 
Average nmubur pounds of choose per oow. 471 
Auiouul of mouoy received by fanners’ coai- 
lrnttorj.*iil|, Sir, 12 
Amount of money paid funner*..... 6I.21IS.U3 
Amount of mouoy paid for manufacturing.. 6,763.70 
Amount of money paid committee.. M.uo 
Amount of money paid for incidental ex¬ 
penditures. 33.37 
Average amount or money received per cow. 73.SS 
Average amount, of money paid farmers per 
cow t not). 05.34 
Average amount of inohoy paid farmers on 
four selected dairies, pur oow. 75.51 
During the Sen.son I hero wore fifteen sales 
mado of tho factory choose. Tho lowest price 
received was for choose sold m Juno, which wits 
HU cents per pound. The highest price re¬ 
ceived was in August, win el) was 18>tf cents per 
pound. The average price for fifteen sales was 
16 HO cents per pound. Average price received 
per pound for factory cheese was 15.70 cents. 
8. IUkdy, Committee and Salesman. 
Rush ford, N. Y,, Feb., I860. 
- +-•*-*• - 
Remedy for Kicking Lows.-I saw an account 
in the Rural Nfav-Yorker of Fob. 6th about 
milking kicking cows, and will give my experi¬ 
ence. I lmd a case, in which I tried almost 
every way thought of, even to “hanging oil to 
the teats" until they wore so sore I did not 
blame tho cow for kicking, that I cured by a 
simple mode. 1 placed a ring aud staple in the 
floor, uexc to tho wall, behind tho cow. Then 
passed a strap around the leg just above the 
hoof, through tho ring, drawing it tigiif. enough 
to hold the leg In position for milking. The 
oow is then unable to fetch her fool forward to 
kick, which she will not try to do lint two or 
three times. The using of tho strap seven or 
eight times made a perfect cure. I hud the sug¬ 
gestion from a neighbor, who said he had boon 
successful in a number of cases, A Lkaknkk. 
In tho Dairy Department of tho Rural there 
recently appeared a description of a plan by 
which to milk a kicking cow or heifer. I think 
i have seen heifers so inclined to kick, that it 
would bo almost Impossible to milk them in ( lie 
manner there describe*!. 
1 have a plan which, with me, has proved ef¬ 
fectual in every cose, not only in milking them 
at the time, but In eventually making them kind 
and gentle. First, I would endeavor with kind 
aud gentle usage to milk a heifer in her accus¬ 
tomed place iu the field, yard, or stable. With 
patience this can generally ho accomplished in 
the manner described in tho article alluded to 
above, which is simply, sit on your stop!, take 
the pail between your knees, proceed to busi¬ 
ness, and protect yourself from tho blows of the 
foot with your jolt. arm. If this fails, secure her 
by the head either lnstitochions or otherwise, 
and then proceed as above. If she is still incor¬ 
rigible and continue* l.o kick after using a rea¬ 
sonable amount of patience and perseverance, 
she should be knee-bawled, which is done by lift¬ 
ing the left fore foot up until tt is against tho 
log above the knee, then buckle a Strap around 
the arm and foot close to tho hoof, so as to keep 
the foot in that position; then sit down to your 
task; you will find her ability to kick very much 
lessened, and that, you have an immense advan¬ 
tage over her, on account of her being obliged 
to stand on three feet. This operat ion should 
bo continued from time to time unlit she gets 
over her kicking propensities.—WM. T. Matson, 
Ira, Cayuga Co., N. Y. 
Ijtonwslk (Sjranomn. 
CONDUCTED BY MARY A. E. WAGER. 
CONCERNING BREAD. 
A recent number of Che Rural contains 
the report of a lecture on food iu which it is 
well said that iho “first priihe” article of 
food is bread. Such being the case, a few 
facts in addition to those stated in tho report 
of the lecture may not. ba out of place. 
What part, of the wheat grain shall we 
eat? Shall we use the outer covering (bran) 
or reject it? This depends greatly upon the 
state of our digestive organs. Bran contains 
much valuable nutriment. It is peculiarly 
rich in phosphates. But this nutriment is 
locked up in a very insoluble form. Few per¬ 
sons have digestive organs which can ex¬ 
tract more than a very small percentage of 
the nutriment contained in bran, and by 
most people it ia perfect ly indigestible. Care¬ 
ful microscopic and chemical examination 
of the excreta of different animals has con¬ 
vinced ns t hat a large portion of the bran of 
Graham flour passes through the system un¬ 
digested. But the bran of Graham flour not 
only serves as a source of nutriment, it acts 
as a gentle irritant or stimulant. If the 
organs are sluggish in their action, and re¬ 
quire irritation, Graham bread will prove 
beneficial, but there are many states of the 
intestinal canal in which Graham flour is a 
source of positive injury. 
It is nonsenso to bring up tho Irish as an 
example of the good effects of eating Gra¬ 
ham flour. Amongst those who eat wheat, 
in Ireland there is not more Graham flour 
eaten than in this country. The lower orders 
eat flour or meal made from oats and Indian 
corn, the latter being imported from this 
country. Bo, too, in Scotland — oats, peas 
aud barley form the staple cereals from which 
bread is made for the lower classes. And it 
is a curious fact that, where oatmeal forms 
the bulk of the. food of the people, intestinal 
concretions arc more common than in either 
the peasH’ating districts of the same country 
or their wheat-eating neighbors of England. 
We have uo desire to frighten any one from 
the use of Graham bread or oatmeal “ par 
riteli.” We use both ourselves occasionally. 
All we have to say is Unit Graham flour will 
not confer upon us the rugged health of the 
laborer, nor will oatmeal, with all its phos¬ 
phorus, give us the braius of Chalmers or 
CnuiMToi’nKn North. Abernetiiy’s pre¬ 
scription to his gouty patient— “Live on 
sixpence <l day And earn it.”—was not only 
pithy, but efficient,; but the last half was 
probably as important as the first. Indeed, 
if we earn our “sixpence” by hard bodily 
labor, it. will matter little what wo cat. 
And now how shall we make our bread? ' 
Miss Colman tells ns, or at least her reporter 
does, that we take great, pains to get, rid of 
ingredients for which we must find a substi¬ 
tute to make the bread light. We. are afraid 
that if Miss Colman had ever eaten “ wee’I 
buttered bannocks o' barley meal," or pease 
bannocks, or Irish oat, meal cakes, slic would 
not call up the Irish or Scotch cookery ius 
good examples of digestible food. “ O dura 
illia Messorum.” Our belief is that a Scotch 
or Irish laborer would live ou saw-dust pud¬ 
dings. How long could Miss Colman exist 
if fed on a Scotch laborer’s diet? Wo will 
not ask what kind of a nigh t, she would pass 
after a supper of brose, but will merely in¬ 
quire as to her probable power to lecture 
after breakfasting out, of the same dish with 
a Highlander —a dish containing a little oat 
meal mixed with cold water? Twice we 
have tried a dish of brose, made after the 
most approved recipe, but we do not think 
we will try it the third time until thoroughly 
acclimated to the bills of Scotland. 
To make bread light and digestible, it 
must be porous. This quality is generally 
attained by filling t he dough with little bub¬ 
bles of gas, and various methods have been 
contrived for effecting this. Some years ago 
a great outcry was made against fermented 
bread, and both chemical and mechanical 
means were called into requisition. One 
plan is to work the dough under atmospheric 
pressure. In this way little bubbles of uir 
are entangled In the dough, and when the 
pressure is taken off these little bubbles ex¬ 
pand and make the bread light,. Thus we 
have wlmt is called aerated bread. Then it 
was proposed to use a volatile substance— 
carbonate of ammonia—which would be 
converted into gas by the heat of baking, 
and would then fly oil’, leaving the bread 
porous. Then advantage was taken of the 
fact that common salt may be formed by 
mixing hydrochloric acid with carbonate of 
soda, while at the same time large quantities 
of gas are given off. Bo, instead of adding 
salt to the bread, the flour was mixed, dry, 
with carbonate of soda, and the acid being 
added to the water used to moisten it, car¬ 
bonic acid gas was given off in the very 
midst of the dough, w’hieh was thus filled 
with little air bubbles and made light. We 
confess we cannot see where the rotting 
Comes in. Miss Coi. man’s ideas in regard to 
rotting probably differ from ours. 
The common method, however, is to let 
the bread ferment. .Miss Colman calls this 
“ decay,” and says it, is produced by adding 
the “ rotten" surface of beer. Now, yeast is 
not “rotten” in any ordinary acceptation of 
the term. Miss Colman seems to be fond 
of the terms “ rotten” and “ (lead;” but it is 
not well to Influence opinion by the use of 
mere terms. We might, in strict truthful¬ 
ness, ask a person to accept a piece of dead 
sheep, meaning thereby a mutton Chop; but 
it is not usual to do so, even though wc are 
not in the habit, of eat ing living sheep. 
Yeast is not “dead,” nor “rotten” nor 
can the term “decay” be properly applied to 
its action. All chemical changes in organic 
matter might, perhaps, be called decay, but 
the term carries with it ideas which cannot 
properly be applied to the action of yeast. 
What. chomistH call the panary fermentation 
is a most, important and wholesome process, 
and it will not soon be superseded. A very 
slight examination will convince of its value. 
Flour consists chiefly of starch. Other 
substances are present, but the great bulk 
of the flour is simple starch; and starch 
forms one of the most, valuable sources of 
nutriment, one of its uses being to supply 
us with heat-making material. Now starch 
during the process of fermentation is con¬ 
verted first, into sugar and then into alcohol 
and carbonic acid. Alcohol is never formed 
from carbonic acid, as stated in the report 
of Miss Cot,man’s lecture. So that in the 
ordinary process of fermentation wo simply 
use a little of the flour to make carbonic 
acid instead of getting this gas from mineral 
substances. So far the question is merely 
one of expense — flour versus chemicals. 
But. there is another point connected with 
fermentation. Some of the starch is left in 
the bread in one of the form's of sugar. In 
this form it is more easily digestible than as 
starch ; and so far as this is concerned there 
is less work for the digestive organs to per¬ 
form, This need not cause ns any alarm, 
however, us in general these organs have 
work enough. In so far as the alcohol 
which is left in the bread is concerned, no 
oue need fear the violation of their temper¬ 
ance pledge from this source. Tho tem¬ 
perance men once made a crusade against 
baker’s bread on this score, and hundreds of 
bakers found themselves obliged to assure 
their customers Mutt their bread contained 
no alcohol. We should add, however, that 
one very wicked fellow, (probably,however, 
not the wickedest man id London), made a 
small fortune by advertising for sale “ Bread 
with the gin in it.” There is very little 
alcohol in bread when it goes into tho oven, 
and still less when it, comes out, and it is 
not by any means the mere escape of the 
alcohol which confers upon bread, which 
has been kept some time, the character of 
“ stale.” The. changes which occur in bread 
during the process of becoming stale are 
very complicated, and we believe have not, 
yet been fully investigated. It, is pretty 
certain, however, that they are due to more 
than the escape of alcohol. 
For our part wc would very much prefer 
bread made by any or our good neighbors, 
who employ the process of fermentation, to 
anything concocted after the receipcs given 
in the article to which we have directed at¬ 
tention. 
It, would seem, however, that these new 
(angled ideas are finding favor with some, 
and that, even in Scotland, “bannocks” 
have been made of half oat meal and half 
corn, mixed with cold water and baked on 
a board. Shades of E. W. R., and all advo¬ 
cates of well cooked food for animals! to 
wlmt. are these poor Scots reduced! Have 
their griddles all disappeared? and have 
peas and barley become things of the past 
that, they take so readily to corn? But, 
query: Was it Irish corn, which is oats; or 
English corn, which is wheat; or our corn, 
which is corn, that they meant by corn? 
“ Bannocks” arc good, whether made of peas 
or barley, especially when eaten with “ kail,” 
after a hard forenoon’s work. But they are 
rather indigestible. “Cakes” arc superla¬ 
tive, and moreover, somewhat easy of di¬ 
gestion, if made in the true Scotch fashion, 
viz.: of pure oatmeal, mixed with water and 
salt, and rolled out, literally as thin as a 
wafer, baked on a griddle, and then still fur¬ 
ther toasted before the tire. The Irish oat¬ 
meal cakes, which are half an inch thick, 
compare very well with bannocks, but not 
at all with “ cakes.” Avena. 
The Best Apple Pi**, Make a crust, with one 
out* of ©ream ami a little salt. Select tart ap¬ 
ples of good flavor ; pure and slice very thin; 
strow over them oue cup of sugar; add a small 
lump of butter and two i able spoonsful of water; 
put on top crust, and do not spoil it. (the pie) 
with spices of any kind. - Mies. O. F. tt. 
On i; thing wc wish to caution our contributors 
about, and that ts in regard to sped lying par¬ 
ticularly as regards their ingredients for recipes. 
Some ono sent u recipe for ginger cuke, and 
said “add ginger,” which one might think 
meant ad Hint uni or ad riniinnt, if she did not 
Itrifivu. Does Mrs. O. F, H., in the above recipe, 
mean sweet or sour ere;tin ? (Sour, we suppose.) 
Wo sometimes supply those omissions from our 
own stock of experiences, but we much prefer to 
have all these little Items noticed particularly; 
for young housekeepers, with not much expei*i- 
ence, feel obliged to follow recipes closely, and 
like mlnutire. Docs she mean a cup (coffee, or 
tea, or a pint cup,) of sugar to each l ie? In 
writing recipes make us much allowance for 
stupidity as for aptness and cowprohemd vencss. 
— . . •+-* -- 
Inquiries.—Will some one please to inform mo 
how to destroy very small red unis; also, black 
ones? 
How to keep worms from dried fruits? 
How to keep lard from molding in the sum¬ 
mer time ? And oblige —A Suubotouer. 
Dbvokr putt ing dri d fruits away they should 
be thoroughly heated > kill w Llri or germs of 
bugs or worms may hive been deposited .here¬ 
in. A good way to do r. u to placo the fruits ia 
a steamer, over n keti a of boll.'n vn ter, and 
occasionally stir theme /out mi*., all uro beared. 
Then spread out, and, as coon as dry, put in 
paper boxes or bugs, and place those in rucks of 
cotton or linen, and hangup. Wo hav o known 
dried fruits to keep nicely in a i lowly covered 
earthen jar. It is well to examine fruits often, 
and, if suspicious of anything wrong. look them 
over carefully, and hoat thoroughly, but net so 
much or; t.o cook them. 
-»♦« . 
Coloring Cotton Blue.— It ij cheap ar.d easy, 
and gives a splendid color. . r know it to be good, 
arid it may bo of use to 'h rag-carpet maker. 
For ton pounds of cotton ’ Mb take tv o pounds 
of copperas, ono half pound * pruaslate of pot¬ 
ash, ono half pound of U of \i'.< .1. Dissolve 
tho copperas in cuoug i of ’.■• water to cover 
tho goods. Scald two hour. Wmotr ..ndriuso 
in cold witter, thou empty ita*> hut tie anti put iu 
fresh, soft water sufficient to vor rho cloth 
well; add tho prussinto of potash, put In tho 
cloth, boll for twenty minutes, then * d.e m: (■ (ho 
cloth, and to the liquor add tho oil of vitriol, and 
stir wdl. Put In the cloth again, and I t tt re¬ 
main until the color is dark as desired, l; me in 
cold water, and dry. Ho careful about the dl of 
vitriol, pour in a little at a time, and uso nn 
iron kott.lo.-Mns. L. H. M. 
-«»* 
Hi inmltig tuple 8i*Un« and Worts.- Please In¬ 
form a regular reader, through tho*columns of 
lent al, h*»w to remove tho stains of sweet, upplo 
juice from while clothing; also a sure cure for 
warts, besides burning with cobwebs, which is 
very painful.— c. 
liOld the stained clot h over nn empty vessel 
and pour boiling wator on It slowly, uttering 
through* If this falls io remove the stains, dis¬ 
solve a few grains of oxalic acid in half « pint of 
cold, soft water, and dip tho cloth In it. A few 
“dippings," wo think, will remove tho stains. 
Oxalic acid, If very strong, will injure the cloth, 
by cuting holes in It. A solution of It. kept. In a 
bottle Is convenient for toilet uso,in freeing tho 
hands of stains. Lemon juloo nml suit extermi¬ 
nate Ink spots and other stains In wlilto goods. 
-H4- 
Monday Cnluj.—M. G. H. goods UH tlio follow¬ 
ing; -“Two cups of flour, ono of white sugar, 
two-thirds of a cup of sweet milk, ono-hulf cup 
of bit Her, one egg, ono teaspoonful of cream 
tartar, one-half teaspoonful of soda. Flavor 
with lemon extract." She says this Is t.o bo 
eaten warm, for tea, ou Mondays. Is this to 
alone fur ‘ bluo" dinners? Wo fall to detect any 
superior qualities in tho combination of this 
recipe over others. But It may bo all Iu tho 
“ making." Directions for using corn starch aro 
found on the wrupporB of tho packages In which 
it is put up. 
■ ♦♦♦— -• 
How lied* should Stand.—A plr.vvieiftn writes 
to tho Dublin Journal of Medicine In sup¬ 
port of the old notion that people sleep 
much bettor with their heads to tho north. Ho 
hus tried rho experiment, in tho case of sick per¬ 
sons with marked effect, and insists that there 
aro known to exist, grout electrical currents, al¬ 
ways crossing In one direction around the earth, 
and that, our nervous systems are In some mys¬ 
terious wa.y connected with tills electrical agent. 
Let tho beds all head towards tho north polo. 
f.'lnger Dread.—One cup sour cream, ono heap¬ 
ing teaspoonfuL saleratus dissolved in the cream, 
ono cup sugar, ono oup molasses, ono tablo- 
spoonfulof melted butter,one tablespoonful of 
gingur; kneuil soft as possible to rollout; put in 
a long pie-tJn and bake half nn hour -lowly. 
When done, tako a littlo milk or molasses and 
rub over the top to make it glossy. Tho butter 
may bo loft out, but have tho croum quits 
thick. - Subscriber. 
-tt*- 
M**aly Potatoes.. In reply to “It. H. B., 
Raieigb, N. C.,” allow mo to say:—Pool your po¬ 
tatoes and put them Into boiling water; boil 
i hem until cooked through, und no longer; und 
be certain tbo water does not cease boiling be¬ 
fore t hey tire cooled. When done, pour off tho 
water, ret. the kettle on the . . ,nd them 
dry off for a minute or two. When tlioy arc to 
be mushed, u little milk aud butter added to 
them is a decided lmprovomo **.—a. al h. 
Fried Cokes. — Four eggs, two cups ihick sour 
cream, two cups light brown sugar, a ptuco of 
butter tbo size of an egg, one te&spooui'ul of 
saleratus dissolved in the cream, nutmeg, and 
knead son ui pOf Mble. J often leave out tiro of 
tho eggs a• id the buffer, and think they are just 
as good. Jf eggs arc scarce, ono egg may bo 
used, and UaO cream o f legs ricltticii.— Scb- 
SCHllUSK. 
Flour IHanc-M ji*ge.—J’our oneq';: rt of new 
milk In a skillet or “sp lor;" wot one cup of 
flour with cold mi lie, and urn it i;i tho skillet, 
j Stir constantly urn - it boils. Have ready hni- 
I terod dishes or pa as in which turn it to mould. 
When cold, outwit sweat oned cream, flavor t 
with u lemon, or nutmeg, c both. Jelly adds to 
Its palutablcncss.—Ill ;. 0. I. 
-♦vj— —- 
Ytcli Preventive.—L answ rto “ -n Anxious 
Inquirer,” in rogard to the i x.itb * o ... hx n 
from catching the itch, 1 *ii ta)' that a t iee of 
r.11 sulphur the Size Of athim"; J • car '*>_ * In tho 
pocket, with about one hull l be u mount of c:vn- 
plior-gum, will prevent eyti-hU.g 'he i»ch. khis 
Is no whim.—J umi’S J, Bl ke, i a tom, 2 *. X", 
-TM- 
Mode of Sifting Meal.—S. E. V.'. writes that if 
she sifts meal, or flour, she s.l'co it over a pap* r, 
Instead of a table or board, a- eh can g„t il up 
more easily aud neat ly by so Job g. 
-- 
XVashtug New Calico.— “ k. B. *V. says:— “7f 
persona about to wash nc. * :i'i o, especially 
black, will first soak it in salt a i l etcr, il v. ill 
prevent the color from fading.” 
A Correspondent says scatter tin leu ’ riu brs 
over chip-yard, hog-pens, &v., and baud off jas. 
