Wry IntsbanirriL 
X. A. WILLARD, A. M., EDITOR, 
Of Little Falls, Hkrkimf.r C<hgvtv, New York. 
THE AMERICAN DAIRYMEN’S 
ASSOCIATION. 
Annual Report lor 1568 nnd Suggestions us 
to the Future L si-fulness of th6 Society. 
We are in receipt of the Fourth Annual 
Report ol tire American Dairymen’s Asso¬ 
ciation. with accompanying papers, &c., for 
the year 1808. It is a pamphlet of one 
hundred and Uiirlj' pages, and much credit 
is due to Mr. G. B. Weeks the Secretary of 
the Association for the industry lie has 
evinced in collecting statistics, the arrange¬ 
ment ol papers and material at his command, 
and the very handsome manner in which the 
Report is brought out. 
The New York State Cheese Manufactur¬ 
ers’ Association (the parent of the present 
Association,) was organized January 7,1804, 
and was the first organization of the kind in 
this country. Soon after the establishment 
of the State Society similar institutions be¬ 
gan to spring up in other States, and it was 
thought best to embrace the whole dairy in¬ 
terest of the cont inent under one Association. 
Hence, the New York State. Society was in 
1800 re-organized under the title of the Amer¬ 
ican Dairymens** Association. The State 
Society went, out of existence, and although 
it would have been eminently proper to have 
had such an Association, no attempt has 
been made to preserve its organization. 
It is true the American Association lias so 
far held its annual meetings in New York, 
and so long as they are continued to be bold 
in the State, the necessity of a State Society 
may not appear to be urgent, but. the time 
must bo close at hand wlu n other sections 
will demand that its sessions be held else¬ 
where. The New England States could with 
propriety claim at least one annual meeting 
at some central point in Massachusetts, and 
then the large ami growing dairy interests 
at the West could in justice claim its sessions, 
at least occasionally, in one of the Western 
States. 
Although the report is full of matter inter¬ 
esting to cheese dairying, we find but little 
information as regards butter dairying. Th is 
is a fault for which the Secretary is not 
responsible. Since, if the topic was not 
under discussion at the meeting ol' the Asso¬ 
ciation, it. is evident there would be no mate¬ 
rial of this character available to be used in 
the pamphlet * but. as the Association pro¬ 
fesses to embrace everything relating to the 
dairy, it would seem that butter making, and 
even the care and management of milk for 
city consumption, should receive some share 
of attention by the Association. 
The butter making interest in America is 
certainly as large as the cheese interest, 
though it may not happen to be so exten¬ 
sive just in the immediate vicinity where the 
conventions have been held. The omission 
to give these topics a full share of attention, 
lias been not only the fault of the last con¬ 
vention, but. of all previous conventions. 
Although the question of butter factories 
and butter malting is one that concerns the 
cheese dairyman and the public generally, 
there is a great lack of information on these 
subjects among the people. There are mil¬ 
lions of pounds of poor and inferior butter, 
pushed annually into the market, an offence 
to consumers and a financial loss to pro¬ 
ducers. We think it may be safely said that, 
taking the whole country together, there are 
ten pounds of poor and inferior butter made to 
one pound of poor cheese. The cheese makers 
have improved the character of t heir product 
in all directions. Not so with the butter 
makers; for if we step out of certain localities 
we shall find no difficulty in gathering almost 
an unlimited quantity of that kind of butter 
known as “ grease ” (if butter is to be had at 
all,) while the samples of that which is really 
good — “ gilt edged” —is the exception, and 
is most difficult to be obtained. 
It has been claimed, and we think justly 
too, that the meetings of cheese makers and 
their discussions, have greatly improved the 
character of American cheese; and we ap¬ 
prehend that the same result, would be ob¬ 
tained lor butter making if full discussions, 
and their dissemination could be bad au- 
nually, like those relating to cheese. 
I hough we would not abridge, nor under¬ 
estimate anything relating to the cheese 
interest of the country, we cannot overlook 
other interests; and if the usual two days 
session ol the American Dairymen’s Asso¬ 
ciation is of too limited extent to dispose of 
cheese questions, then let another day be 
added to the session, which shall be wholly 
occupied with papers and discussions about 
butter dairying. 
The American Dairymen’s meetings, so 
lar, Lave been cheese makers’ conventions. 
Buttc-r makers have complained that their 
interests have been almost ignored at these 
conventions, and although doubtless such 
ms not been the intention, still with the 
uige majority of cheese manufacturers at¬ 
tending the meetings, the discussions have 
naturally fallen into a channel where their 
interests were uppermost. We hope here¬ 
after the American Dairymen’s Association 
will represent every branch of the dairy 
interest, and that such a programme may be 
inaugurated as shall call out. a good repre¬ 
sentation from butter makers, milk pro¬ 
ducers and stock growers, as well as those 
representing the specialty of cheese dairying. 
As we made an elaborate report of tbc pro¬ 
ceedings of the convention for the Rural, 
we need not. go over again the topics treated 
in the pamphlet. The able and interesting 
address of Prof. Gamgee on the “ diseases 
of cattle and the inflneuco of those diseases 
on milk,” is given entire. There are some 
portions of the address which we hope to 
make the subject of a special article here¬ 
after, but may here add that it contains 
matter of deep interest to those who keep 
daily stock, and will well pay for a careful 
perusal. 
In the reports from factories it appears 
that the average price received last year 
tor cheese by one hundred and nine facto¬ 
ries, (nearly all located in New York, and 
sixty five in Jefferson county, N. Y.,) was 
fifteen dollars and sixty-five cents per hun¬ 
dred pounds. This is a trifle more than two 
and one-half cents per pound better than in 
180? — the average price then being thirteen 
dollars and twelve cents per hundred. 
The highest price received by any factory 
reported was that of Elk Mountain, at Ashe¬ 
ville, North Carolina, which sold at, twenty 
five cents per pound. The “ Blue Grass ” of 
Kentucky, $16.70 per hundred pounds, 
Wilder’s of Wisconsin, $16.25. Of the New 
A ork factories the highest sales (average for 
the season) were received by the “ NcwviHe 
Association,” Herkimer county, $16.61 per 
hundred. The West Canada Creek, $16.50 
Weeks of Verona, $16.09. The Willow 
Grove, Oneida Go., $16.00 per hundred 
pounds. Smith’s factory at New Haven, 
N. Y., reports the best yield of cheese from’ 
a given quantity of milk—a pound of cured 
cheese from 9,14-100 of milk. 
The study of the various reports are of in¬ 
terest, and we are sorry that full reports 
from all the factories in tlm country could 
not have been given. 
The list of factories presented by the Sec¬ 
retary is far from being complete, but it is 
the fullest that, has yet been given to the 
public, in nil available form. Mr. Weeks 
gives us the hope that in the next report 
there will be a complete list of nil the fac¬ 
tories in the United States. 
As the United States Census for 1870 is to 
be taken this year, this statist ical matter will 
lie collected, together with other useful in¬ 
formation relating to cheese dall ying. If all 
can be obtained from the authorities in 
Washington, properly arranged and em¬ 
bodied in the next report, il. will lie found 
useful and convenient for reference. 
The President, of the Ohio State Dairy¬ 
men’s Association, Anson Bartlett, Esq., 
furnishes a report of the last annual meeting 
of that Association, which is embodied in the 
pamphlet. It would have been well if’ the 
reports of other State Dairy Associations, 
with that of the Canada Convention, could 
have been added also. The proceedings of 
the New England Milk Producer’s Coitven- 
tion should have been added. All of which 
would have given the volume that, national 
importance which the Association assumes 
to represent in its name, and which was con¬ 
templated lit the time of its inauguration. 
We presume the main reason why this has 
not been done is the lack of funds to carry 
out the objects of the Society. 
Considering the amount of money fur¬ 
nished him by the Society, Secretary Weeks, 
we think, has done remarkably well in pre¬ 
paring so valuable a report and issuing it in 
such a neat and tasteful form. 
-- 
the farmer pays somebody off the farm for 
manufacturing the cheese. 
In a pecuniary point, the farmer is no bet¬ 
ter off on aeeount of taking his milk to the 
factory. No greater quantity of cheese can 
be made from a given quantity of milk at the 
factory than at the farm dairy; nor with the 
same skill can any bettor quality he secured. 
The expense and trouble of carting milk, to¬ 
gether with the loss of whey, or inconven¬ 
ience of hauling it back to the farm for use, 
would go far toward paying the expense of 
a cheese-maker on the farm. But the great 
benefit resulting from cheese factories is, that 
it. relieves the fanner's family from a species 
ot drudgery that presses heavily upon the 
female portion of the household. 
On this account these institutions should 
be fostered as an advanced step toward com¬ 
fort and civilization. A tax upon the fac¬ 
tories must operate greatly to their disad¬ 
vantage, and will cause many to go back 
again to farm dairying- Instead ofthe Gov¬ 
ernment’s encouraging these institutions— 
which in many cases are just able to exist— 
and, indeed, cheese factory stock at best is 
not a paying investment—it. steps in and by 
onerous taxation discourages their establish¬ 
ment. 
Now, let us see how this tax operates. A 
few neighboring formers, with dairies not 
liable to taxation, join together and employ 
a elieese maker in common, to make up their 
milk into elieese. The number of cows, in 
the aggregate, may be a thousand, anil the 
whole product, at, four hundred and fifty 
pounds to the cow, would be450,000pounds, 
which, selling at. twenty cents, amounts to 
$90,000, or $85,000 in excess of $5,000, 
which is subject to tax. This does not apply 
to a single neighborhood only, but extends 
over the whole country, wherever cheese 
factories are inaugurated. 
Ol course, the Government reaps a very 
large sum from such taxation, and if it were 
just and equitable, we should be the last to 
offer any objection. The dairymen of the 
country, so far as we are acquainted, are 
willing to bear their proportion of taxes with 
other fanning interests; but in these times 
when the ordinary taxes imposed press 
heavily upon the farmer, it, seems very un¬ 
just that dairymen should be selected out. to 
bear a special tax, simply because they have 
inaugurated an improved system for the 
manufacture of tlieir dairy products. 
We hope some effort will be made on the 
part, of factories to put. this matter in its true 
light, before the Commissioner; or, if need be, 
before Congress, and see the matter prop¬ 
erly adjusted, We give below a portion 
of Commissioner Delano’s ruling in re¬ 
ply to Mr. Dennison, Assessor in the 
District of Oneida. He says: — “l am 
clearly of the opinion that the sales made 
in common of butler and cheese manufac¬ 
tured by or for persons associated in the 
manner herein described—whether made by 
the actual manufacturer, owner of the fac¬ 
tory, agent, superintendent, or a committee, 
are made in the interest of the parties, and 
are to be treated as the sales ofthe manufac¬ 
turer or of persons engaged in manufactur¬ 
ing, and are liable to the tax imposed by (lie 
fourth section of the act of March 81,1868. 
Any ruling or decision which may have 
bcon issued from this office heretofore, con¬ 
flicting with this decision, is hereby revoked.” 
--— 
|jonicstic Sconomn. 
CONDUCTED I5Y MARY A. E. WAGER. 
TABLE TOILETTE. 
In giving a drawing to aid table arrange¬ 
ments, we answer the demands of very many 
of our readers. Some of you may adopt it; 
others will undoubtedly prefer their own 
way. If it only stimulates thought about, the 
best way to arrange the table in each home, 
that will be one thing gained. The general 
plan of our plan has been decided upon only 
after wise discussion, and the application of 
convenience and harmony, rather than a 
strict adherence to fashion. We choose the 
form of the*extension table, as it is the best 
form, and rapidly taking the place of the old- 
fashioned tallies in most country homes. 
Aud just here, in getting a table for use, 
never get One varnished on the top. It is a con¬ 
tinual nuisance. 
A DrNNEU TABLE TOILETTE. 
1. Hostess, with tray. 
2 . Gentleman. 
:i. Lady. 
-1. Gentleman. 
5. Host— plates. 
If. Lady. 
7. Gentleman. 
8. Lady. 
A. Meats. 
B. Gravy. 
O. Bread. 
D, K, 10 Vegetub. 
U. i astur. 
H. Butter. 
I. Water pitcher. 
J. Meat sauce. 
The 
light, 
THE TAX ON CHEESE SALES. 
Ruling of the New Commissioner. 
Several weeks since we gave in the 
Rural an abstract of the decision of Com¬ 
missioner Rollcn’s in regard to the tax on 
sales of factory cheese. According to the 
Commissioner’s ruling, factories were not 
held liable to tax on cheese sales in excess of 
$5,000. This decision, we think, was well 
founded, and, as it was just and equitable, we 
had supposed the matter settled. It appears, 
however, that the new Commissioner, Mr. 
Delano, without much regard to the views 
of bis predecessor, or to the real merits of 
the case, takes the matter in hand and de¬ 
cides that a tax must be paid by the factories 
on all sales exceeding $5,000. 
We fail to see the logic of his argument in 
the case, and we do not hesitate to say that 
by this decision a very grievous wrong is 
imposed upon the dairy interest of the coun¬ 
try. In the majority of dairies, throughout 
this and other States, the amount of sales for 
any single dairy does not reach the sum of 
$5,000. It the milk of such dairy were 
made up into cheese upon the farm, as a 
farm dairy, it would not be liable to taxa¬ 
tion, and it is not easy to see why the pro¬ 
duct of these single dairies should be sub¬ 
jected, in justice, to taxation simply because 
The Country Cheese Market. — Thu weather 
tor the week ending May 22d, has been wet and 
roads in the country bad, which doubtless had 
some irilluonco in lessening the quantity of 
cheese on delivery at the Little Fulls market- 
Tho receipts, however, were larger tlmu for the 
week previous, and prices wore pretty wall sus¬ 
tained. It is too early in the season tor grass 
choose, but the fodder make this year is acknowl¬ 
edged to bo of better quality than for the game 
time for previous years. 
Prices did not roach so high a figure within 
half a cent per pound as Inst week, but there was 
more ■uniformity in sales, which indicates that 
there was not much choice as to quality for 
quite a. number of FTerkirnor county factories. 
We give report 8 ot sales for the following Herki¬ 
mer county factories, which are the highest rates 
paid this week for New York factories, the 
Wiles in other counties being loss:—Old Fairfield, 
22Xe.: North Fairfield, 33,ifo.; Middlcville, 22#c.; 
ManbOim Center, .Ti'.c.; Munhcim,32j<e.; burr’s, 
22Xc.; Cold Crook, 23c., (reported;) Oponheim 
Center, (Bates & Snell) 22#e.; Davis, £t%e .; 
Newvtlle, 22kC.; Fink's Basin, 22.kte.,* Snell's 
Rush, 23!?o.; A. Smith's 22,ke.; Ford's Bush, 
; Cook & Ives, (sent on commission;) 
Eatonville, 22*fc.; St. Johnsvillo, SStfc. ; 
Zimmerman Creek, 21c.; Top Notch, ; 
Newport, &2&C- Furm dairies of prime quality 
sold readily at 30c. to 3le., and some extra lots 
(gilt edge) quite as high as any of tho factories. 
At the Herkimer Village stiles this week prices 
ranged very nearly tip to those,* at Little Fails. 
Tho delivery of Butl er at the Little Falls mar¬ 
ket this week was not large, but the trade was 
brisk, with prices ranging from 35o. to 38c. The 
last figure for grass make. In a few eases a 
higher price was reached, but^Se. was considered 
“ top price.” 
The wet, cool weather has given grass a lino 
shut, and feed is now abundant. Meadows, too, 
are looking remarkably well, and although it is 
a little too early to determine with certainty in 
regard to the hay crop, yet the prospects are 
very flattering for a large yield. 
- 
Bountiful Milkers ami Milk Fever.—The North 
British Agriculturist says that milk fever 
abounds wherever cows, as in Ayrshire, are 
bountiful milkers. Puttingtheanimalson short 
commons for a fortnight or three weeks before 
calving, greatly lessens the number of eases. 
In the first place, a clean cloth, 
chairs of oiled chestnut, cam: seated, 
yet durable, snugly define each place. A 
lady flits at the right of the host, and a gen¬ 
tleman at the right of the hostess. In tin' 
process of taking seats at the table, flu* gen¬ 
tleman in charge of a lady, draws out her 
chair for her, and sees that she is comfort¬ 
ably aeated before seating himself. He ad¬ 
justs her chair after rising. 
Figure 1 is the place of tho hostess. Be¬ 
fore her in the tray or service, on which un¬ 
placed nips and saucers for ten aud coffee, a 
sugar and slop bowl, apoOn-hohler and cream 
pitcher, with room lor her plate. Opposite 
her aits the host. Before him are the dinner 
plates in a pile, tho meat platter, A, with 
carving knife and fork, and the gravy bowl, 
B. The other figures denote the places of 
tho other members ofthe table. At each 
place are a knife and fork, a napkin, a salt 
dish and a small plate, which may serve to 
set the coffee cop on, if one pours the coffee 
in his saucer to cool, which is a bad hubit, 
as coffee should Im allowed to cool In the cup 
before drinking; or this small dish may be 
used to lay the slice of butter on, as it very 
commonly is. What remains is left unsoiled 
from meats and vegetables. G, tho castor, 
contains vinegar, pepper, black and Cayenne, 
sweet oil and mustard. Near it. should stand 
the bottle of pepper or Worcestershire sauce; 
1), E, F are the vegetables. 
The host, dishes the meats (if more than 
one variety, or fish, is served, group about 
the meat platter), passes the plate to thegen- 
tlemim (a lady will do if no gentleman is 
present t.0 fill that place) who adds the vege¬ 
tables, and if garnish or sauce for the meat 
is desired, he passes it across to figure 8, in 
front of whom is the garnish dish. In t his 
way the guests or family are rapidly sup¬ 
plied, tin? host relieved, and all, in lending a 
helping hand, are relieved of embarrassment 
and silence. 
C. is the bread; II. the butter, always ac¬ 
companied with a knife, and I. the water- 
pitcher and glasses. In the space about tlie 
castor is room for other details, but enough 
is on the table for a good and “ fashionable” 
dinner. A crowded table is as uncomfor¬ 
table as a crowded room. 
If soup forms the first, course, it is served 
before the meat, vegetables, etc., are brought 
on. When ready for the dessert, remove the 
plates, knives and forks, meats and vegeta 
bles, gravy and garnish dishes. If fruit or 
pudding forms tin* dessert, place it in front 
of Figure 3, or the host, with a pile of small 
plates, and spoon holder. Cakes and cheese, 
if added, are passed. If ripe fruits, as 
apples, pears, peaches or grapes, are used, 
they should be carefully looked over and 
cleaned. These may be passed or served, at 
one’s option. 
If pie is used for dessert , it should come on 
in the bake dish, and uncut, with a knife for 
the purpose of cutting. Two kinds are well, 
to suit different, tastes, and some may want 
small pieces of both. The server should ask 
which is preferred, or if both. If the served 
wishes but a little lie should say so. If his 
appetite is still good, lie may safely trust to 
the generosity of the server, or he may send 
his plate for more. If the pies are juicy, a 
spoon for dipping the juice is necessary. 
The pie left is in one piece, retaining its 
juiciness and freshness better Ilian when cut 
iu small pieces. 
If sauces ol' any kind, as tomatoes, green 
corn, peas, beans or fruits are used in 
the solid course of the meal, they should 
be served in side dishes, and by any one at 
the table, unless it be a distinguished or a 
strange guest. 
---- 
Oriental Palming,_j notice an inquiry in Ru- 
RAi.in regard to Oriental Painting. This beau¬ 
tiful work is very simple. Its characteristic effect 
Doing produced by owing transparent colors (or 
lakes) on if las-*, nnd putting tinsel behind. The 
materials used are oil colors, in tubes, and sev 
eral sizes ol' art ists'brushes. Those colors arc 
mixed with daniar varnish. Any print, or litho¬ 
graph of flowers, fruits or birds is suitable. 
Wash your gloss with spirits of turpentine. 
When dry, place it over your design, and, with 
a line brush or steel pen, trace carefully all the 
outlines and such other linos as will add to the 
effect.. Any false lines may be removed with 
turpentine, or, after they ure dry, alcohol. For 
outlining, use lampblack mixed with daniar 
varnish, and thinned with turpentine till it. will 
flow from u pen. When your outline is dry, 
place it. over white pa¬ 
per, and proceed to color 
the design with t he prop¬ 
er colors, mixed very 
thin with the varnish. 
Shade witli extra coats 
of the same color, giving 
each one mnplo time to 
dry. 11. wi 11 req 11 1 re sotno 
practice to mix the col¬ 
ors so as to produce the 
proper hues. The only 
colors really necessary 
are Scarlet Lake, Yellow 
Lake, Prussian Blue and 
Flake White. White 
should seldom be used, nnd never mixed 
with the other colors. Thu least possible blue 
added to scarlet, will produce crimson. Red and 
blue make purple; red and yellow, orange; blue 
and yellow, green. You can vary the propor¬ 
tions so as to produce any color you desire. It 
only remains, after this, to cover the rest of the 
glass with the same black used for the outline, 
only not bo thin. If you run procure tinsel of 
the colors of your picture, out it in (tie shapes 
required to lit the design, and fasten it witli Just 
enough varnish to hold It in its place. The more 
crushed and broken it is, the more the picture 
will sparkle. <)ut a piece of cloth a. trille larger 
than tho glass, and paste on tho edges to hold 
the tinsel in pluco, and frame ns soon as con¬ 
venient. Wash your brushes with spirits tur¬ 
pentine, and soap and water.—c. o. m. 
♦♦♦ 
Yeast Fakes. Take ono-balf dozen potatoes, 
peel them, boil, and mash through a colander; 
one-half teacup of hops, boiled in a quart of 
water. Strain the water tho hops are boiled in 
into tho mashed potatoes; add one teacup of 
Horn), or enough to make it. us stiff us pancake 
batter. After il becomes cool, add a. teacup of 
homo-made yeast of any kind. Set In a warm 
place until light, which will be In six or eight 
hours. When light, turn the batter in Indian 
meal and rub until dry enough to remain in 
small lumps. Put in pans to dry. I never make 
any emptyings in cakes ns t hey arc liable to sour. 
— ItOMR. 
I send you my method. I prefer them to any 
1 over bought. Many of tny neighbors can tes¬ 
tify to their good qualities. Take at night two 
yeast cakes (which Is more than I would for a 
batch of bread, as I only take one or one and a 
half for three or four tins of bread,) put them 
in ns much warm water us they will soak up, and 
sot them where I hey will keep warm. Then put 
a quart of boiling water in a kettle over the 
tire; throw in a handful of salt, and stir in Indian 
meal enough l o muko a rather I hid mush. Just 
let it cook while you are stirring in tho meal, as 
it only wants to scald, get it whore it will cool. 
When you think it cool enough, stir it thorough¬ 
ly, that none ol' It will be hot enough to scald 
the yeast. Then put in the cukes which have 
been soaked above, say an hour, mixing them 
thoroughly with a spoon, or your hand, which is 
better. Cover them and let them remain in the 
kettle, by tho side of the stove, all night. In the 
morning mix in meal enough to make them stiff 
enough to roll tip in a long roll and cut off into 
cakes lialf an inch thick. Dry on u wire sieve ; 
you qan hang it up behind the stove. Keep the 
air from thorn and keep them warm till you seo 
they begin to nse. A Her that they will need no 
more oar© till perfectly dry, unless it be in cold 
weather; then of course they must not be left 
whore lhey will got. chilled. They do not want 
to be mLxod quite as Btiff to dry on a sieve as if 
they were dried on plates; and they dry so 
quickly that they do not sour. Try it.— Mrs. S. 
B. M., Waterloo, A'. I',, 18(59. 
-•+«-- 
Other Kitchen Aids. —Tho sensible article, 
“ Kitchen Aids," in Rural, March 13 , prompts 
me to respond to the closing paragraph, by add¬ 
ing to the list, given four articles prepared and 
recommended by tny wife: 
A patent sweeper, which is easily worked with 
one hand, fakes up dirt readily and relieves a 
woman of much hard labor; cost, four dollars, 
or more. 
A clothes wringer, of course, all concerned in 
washing should possess, as savingboth labor and 
time, us well us the clothes. 
An automatic clothes boiler, lor it fulfills very 
nearly all claimed for it, which is doing away 
with rubbing; cost, twelve dollars. 
A steak broiler, having hooks to hang the 
steak on by its edge, and a pan or trough to 
catch tlie drippings, so that, none is lost; the 
meat lB not burned or smoked, for the broiler 
Stands upright before the lire; cost $3.59.—w. H. 
Coloring Cotton Red.—In Rural, May 15, W. 
W. asks for a recipe for coloring cotton red. I 
have a good one: Two pounds of redwood; boil 
this one hour, turn it off into a tub, put iu four 
ounces solution of tin; put in the cloth and let 
It remain live minutes.-W. C., Hooele Falla, N. F. 
Nice Sponge Cuke. —Four eggs, I wo coffeo 
cups Of white sugar; beat eggs und sugar well 
together; two coffee cups of flour, two tea- 
spoonfuls of cream tartar, one teaspoon soda, 
two-thirds of a cupful of boiling water.—Mns, 
K., Deerfield, N. Y., 1869. 
