lain) iwsbanbm 
X. A. WILLARD, A. M., EDITOR, 
Op I-itti.k Fau.«, lUtocnren Cou.vrv, New York. 
MANAGEMENT OF DAIRY STOCK. 
modate animals of different sizes, that they be secured is requisite—hence a cellar base- 
might, pass under and scratch themselves as meat of stone is deemed important for a good 
desired. When these are erected you will curing room. 
soon line! them polished from frequent use. The factory referred too was erected for 
Mr. Wait gave an Instance of the great manufacturing the milk from about two 
benefits resulting from the carding of cow# hundred cows. The building is about eighty- 
in his father’s dairy. Their condition was four feet long by thirty-four feet broad, and 
greatly improved by the operation, and they is placed upon a side bill so as to have a 
domestic (^coitawn. 
CONDUCTED r.Y MARY A. E. WAOKR. 
COMFORTS AND CONVENIENCES. 
Experience nf Herkimer County Farmers in 
Ohluinini; tlio Best Results. 
[Concluded from page StKt, lust number.] 
Mr. Van Valkenburgii had for many 
years been in the habit of feeding hay twice 
came out looking finely in the spring. 
Turning Cows to Posture in Spring — Feed¬ 
ing ilui Aftermath* &c. 
stone basement or cellar, some eight feet 
high, and extending under the ent ire upper 
structure, which is of wood. The cheeses 
are pressed in two sizes—the one thirty two 
inches and the other twenty-cigllt inches in 
Mr. Van Valkknburgh had for many In turning cows to pasture in spring, the are pressed in two sizes—the one thirty two 
years been in the habit of feeding hay twice experience of members was t hat cows should inches and the other twenty-eight inches in 
a day, morning and evening, with straw in bo allowed to take the grass gradually until diameter, but both are uniformly but five 
the yard at noon. The past winter ha they become accustomed to it. It is injuri- am [ i ra jf inches thick. The larger sized 
adopted a different course. The animals ous to turn cows at once from hay into flush cheese will weigh, when cured, somewhere 
were fed six or eight times a day, and with pastures. The change is too sudden, cans- near a hundred pounds, and the curing pro- 
tlic very best results. Indeed the animals mg them to scour, and otherwise endanger- cess w pi require at least three months. 
this spring were never in better condition ing health. The milk is made up fresh from the cow, stance which occurred many years ago, .1 
and never yielded so large a quantity of Mr, Skinner remarked that he had once that is the morning’s and evening’s mesa j w jjj gtatu it to prompt others to go' 11 
milk. Hay was fed in the morning at about made the experiment, and it was followed separately. As soon as the morning’s milk q 0 likewise, and produce, at trilling cost, 
five o’clock, and after milking the cows were by much trouble in bis herd—foot rot and received, it is turned into a large copper article capable of rendcrinc no small amoi 
once more fed. At eight o'clock each cow other difficulties prevailed. Since that he kettle hanging upon a crane which swings 
received about, two quarts cut potatoes, had made a practice of turning his stock over the lire in a broad, old-fashioned fire- 
mixed with a quart of meal (ground oats upon pastures? very early—just as grass be- place. When the temperature of the milk 
and middlings.) This was fed regularly, gins to start. If the ground has settled and indicates 81*, the rennet is added. Alter 
The com's were then turned out to water, is not soft softs to be Cut up by the feet of the milk is coagulated, a circular wire break- 
and if the weather was pleasant they were the cattle, there is no detriment to grass by cr> attached to a long handle, is introduced 
left in the yard three hours, then put in the turning out early. He did not believe it and the curd broken up and Ibe whole mas? 
stable and again fed. But if the weather economical to keep cows in the yard until 8 l.irod with the breaker. The kettle is now 
was stormy they remained out only half an there was a “ flush of feed” in pastures, swung over the fire and the stirring kept U[ 
hour. Light feedings were given during the Usually there was nothing gained; for if until the mass indicates a temperature ol 
afternoon until four o’clock, when the uni- the weather is moist, and pastures are not u>0 ' to l“T, when it is moved back on flic 
mals were again let out to water, and at overstocked, the grass springs up with great crane from the tire into the room, atul tin 
made the experiment, and it was followed 
by much trouble in his herd—foot rot and 
other difficulties prevailed. Since that he 
had made a practice of turning his stock 
upon pastures? very early—just as grass be¬ 
gins to start. If the ground has settled and 
is not soft so as to la; cut up by the feet of 
the cattle, there is no detriment to grass by 
turning out early. He did not believe it 
economical to keep cow r s in tlie yard until 
there was a “flush of feed” in pastures. 
Usually there was nothing gained; for if 
the weather is moist, and pastures are not 
overstocked, the grass springs up with great 
A Cheap Lounge. 
An article in the Rural entitled “ Home 
Comforts” brings to my mind a circum¬ 
stance which occurred many years ago, and 
I will state it to nromnt others to go and 
kettle hanging upon a crane which swings 
over the lire'in a broad, old fashioned fire¬ 
place, When the temperature of the milk 
indicates 81*, the rennet is added. Alter 
the milk is coagulated, a circular wire break¬ 
er, attached to a long handle, is introduced 
and the curd broken up and the whole muss 
slirod with the breaker. The kettle is now 
swung over the lire and the stirring kept up 
until the mass indicates a temperature of 
ISO" to l‘J5", when it is moved hack on the 
crane from the fire into the room, and the 
article capable of rendering no small amount 
of comfort. 
Visiting a friend in the country, 1 proposed 
making a lounge for use in the wide hull of 
the old fashioned house. The suggestion 
was adopted on the following morning as 
soon as breakfast was over, and my friend 
went to bis plowing. I selected a few pine 
boards, and taking them into Hie shop, 
planed them, and with ordinary tools sawed 
out and put together the lounge, so that 
before noon it was so nearly ready lor cov¬ 
ering that the ploM'ing M as stopped, an early 
dinner prepared, the horses hitched lip to go 
eight o’clock in the evening they received rapidity and M ill get ahead of the stock stirring continued for half an hour longer, ainnor prepared, the horses hitched up to 
their last rations. Care is taken that at each turned upon it, early producing quite as or until the curd is sufficiently cooked. This to town, some fbur miles distant, to proci 
feeding no more is given than they will eat much feed as when the other course is is indicated by its firm and elastic condition, the chintz to cover it with. 
up clean, say in an hour and a half from the 
time it is put before them. As a general 
thing, he said cows, after they “come in 
milk” during the spring, will shrink on an 
average a pound of milk per week. Mine, 
he said, have lost nothing. The average for 
each cow has been sixteen pounds of milk 
per day after skimming the night's milk. 
11 is hay was made freni early cut grass, and 
adopted. 
In reference to the question of fall feeding 
upon meadow lands, the experience of those 
present was that meadows were not injured 
if only a purl of the after-feed be eaten off. 
Stock, however, must not be allowed to 
gnaw it down close. The practice of cutting 
the aftermath could not be recommended. 
similar to curd “ properly cooked " in ordi¬ 
nary cheese making. 
A cloth strainer is now introduced under 
the curd, the ends of the cloth brought to¬ 
gether, M'hen the mass is lifted out of the 
kettle, leaving the whey behind. It is then 
immediately put to press and remains in 
press about two hours, M'hen it is taken out 
of press and plunged into cold water. Here 
II is hay was made frem early cut grass, and Some of the members stated that they had of press and plunged into cold water. Here 
his dairy of thirty-one cows yielded us much completely ruined their meadows by this jt remains for two hours or more, or until 
milk, within fifty pounds per day, as the course. The ftdl growth is an excellent it is thoroughly cooled, when it is returned 
dairy of a neighbor numbering fifty cows, protection against frosts, and a good coat of again to the press, and remains under pres- 
But this neighbor believed in cutting bis grass at the beginning of winter serves a sure four or five hours, 
grass late and feeding after the old practice, good purpose beyond its fertilizing influence j n pressing, light, adjustiable hoops, made 
With the exception of some minor details, 
it was finished by bedtime, It had a hinged 
hack to lean against the wall, with feel, or 
supports to rest upon when rolled on its 
castors from the wall, making a wide and 
convenient, spare bed. The top of the seat 
lifted out to make room for bedding, or any 
thing else desired to be stowed in it, and 
Botany:—“ When a seed is planted in moist ; 
soil at a moderate temperature, the integu¬ 
ments gradually absorb water, soften and 
expand. The water is decomposed, its oxy- ' 
gen combines with the carbon <>( the starch 
stored up in the tissues, carbonic acid is 
evolved, and tin* starch is converted into 
sugar for the nourishment of the embryo, 
which noM' begins to dilate and develop its 
parts,” and life begins. 
Fermentation is a changing of (he materials 
of organism for the creation of now ones for 
the purpose of nourishing life. Tt is not rot¬ 
tenness; neither is it, death; but if properly 
arrested, may endure for ages, as in the case 
of “old wine.” T think Miss Cor. man and 
“ BeechM'ood” are better able to write a pass¬ 
able article for the papers, than to make a 
a good, sweet, delicious loaf of fermented 
bread. That they can make a “ stinking,” 
“rotten" one, we know well by reading their 
articles. I know well, since women have 
laid aside the dish cloth and rolling pin to 
take up the pen-cloth and pen, that good 
fermented bread is less common than in the 
days of our mothers, and that their scrib¬ 
blers find it necessary to make indigestible 
bread of flour and water, with bran in it “ to 
work it off.” But that, good, digestible,sweet 
and wholesome bread can, und is sldl made, 
of coarse bolted Hour, 1 have the continual 
proof on my table, — bread that will keep 
two weeks without turning sour. 
To sum up, 1 will say I have tried Graham 
flour bread M’ith the same result as of any 
other indigestible food. Course bolted Hour 
is better. It does not turn to acidity so 
soon, is more soft to the stomach, and in 
every way better . limn irritates the tender 
coating of the stomach and bowels, causing 
a watery effusion, and tends to purgation— 
which alone is ils recommendation, and is 
no recommendation to it. Castor oil does 
the same. More is gained by thorough masti¬ 
cation and the dispensation of the use of 
was stuffed with hay and cotton. Its use meat than by the use ol Giaham llont. No 
was enjoyed more than the parlor sofa, and food should cuter the stomach of man, 
dairy of a neighbor numbering titty cow's. 
But this neighbor believed in cutting bis 
grass late and feeding after the old practice. 
His neighbor’s cows were in a much poorer 
condition that, his own. Mr. Van VAt .ken 
burgh said lie w as so well satisfied with the 
result of his system of feeding that he should 
continue the practice in the future. He 
should feed no more straw in the yard, as in 
former years, as he found it far more valua¬ 
ble M’hen used as bedding in the stable for 
stock. Although the average quantity of 
milk obtained by the system of feeding 
adopted by Mr. Van Valrknhurgii was 
conceded by those present to be large for 
cow’s in spring upon buy, yet. his system did 
not commend itself to those present. The 
same results, it. was believed, could be ob¬ 
tained with the same food fed a less number 
of times during the day, which would entail 
less expense for labor in feeding. 
Cost ot Keeping Cow*. 
.dr. Skinner said the quantity of hay re¬ 
quired to winter a cow will vary, of course, 
according to the size of the animal. Small 
cows will eat less than large ones, but where 
the animals are of good, fair size, taking the 
herd together, it will take two and a half 
tons of hay per head to bring the stock 
through in good condition. 
Mr. Whitman' said the remark was often 
made that it cost no more to keep a good 
cow than a poor one. That was a mistake, 
it always cost more to keep a good cow. 
SCHWEITZER KASE: 
Jim Manufacture In America. 
The large element of foreign population 
now among us, and more especially that 
from the German States, has introduced a 
demand for certain articles which n. few 
years ago were almost unknown in many 
parts of the country. It is but natural that 
foreign tastes should thus creep in upon us 
by degrees, and become more or less adopted 
by our native population. 
The increased consumption of ales, and 
particularly that kind known as “Lager,” 
may be said to he due altogether to the Her 
mans, by whom it was introduced to meet a 
national taste. These people bring with 
them also a taste for a peculiar character of 
cheese, and of this we propose to speak. 
The Schweitzer Kate and Liniburgcr cheese 
a few years ago were imported, and perhaps 
are to some extent, at the present, time; but 
tlielr manufacture now having been estab¬ 
lished in this country, there is no necessity 
for such importation. Such cheese can be 
made here of equal quality with the im¬ 
ported article anil can be afforded also at less 
cost. We have frequently had occasion to 
compare the Schweitzer Kase, or Swiss cheese, 
with the foreign article, and in the presence 
Cows that give large quantities of milk are of good judges, who pronounced the<A.mcr- 
great feeders. Watch tlu; herd at pasture, 
and you will find the poor milkers much of- 
tener lying dOM’n taking their rest than your 
best cows. These are the industrious ones 
of the herd, which are at work early and 
late, gathering up material to he manufac¬ 
tured into milk. Old com's, lie said, would 
lean quite equal in quality and peculiar 
flavor to the foreign manufacture. To our 
own uncultivated taste no difference could 
be distinguished. Nor do we see why there 
should he any difference, as the factories 
M’here this character of cheese is made are 
managed by foreigners who have learned 
eat more than young cows, and the differ- and practiced their art in Europe. 
cnee in tho cost of keeping an old cow over 
one that is young, is greater than most people 
imagine. In regard t» the quantity of land 
required to pasture a cow during the season, 
the estimate of several present put it at from 
one and a half to two acres, on an average, 
for the country. Upon extra lands, where 
the pastures are free of weeds, one acre per¬ 
haps will be sufficient, but Such lands are not 
the rule. Mr. Van Valkenburgh stated 
that lie could keep forty-two head on fifty- 
five acres, one year with another, and the 
animals he supplied with an abundance of 
pasturage. In all these estimates the after¬ 
feed is not brought into account. 
Curding Cow*. 
Mr. Whitman spoke of a practice of re¬ 
cent intraduet ion in the county, and of great 
importance in promoting the health of cows 
and increasing the profits of the dairy. This 
M’as carding the com t s. The practice is as 
yet only of limited extent, but should be 
generally adopted. It not only improved 
the health of stock, but led to habits of neat¬ 
ness and cWmUiu-sb about the stables that 
have an important influence in seem ing good 
clean milk during the spring months. Tin 
Hn’iss cheese, when eaten before it ac¬ 
quires that strong, rank flavor, which is 
deemed essential, or at least seems to suit 
the taste of a majority of foreigners, is very 
palatable, and many Americans who lmvc 
been accustomed to eat of it, grow fond of it, 
and prefer it to our best grades of Cheddars. 
Its use is increasing among Americans in 
cities, and there is a larger call for the article 
from year to year; but it can never displace 
English cheese upon our tables, as the great 
mass of our people have become educated in 
their cheese-tastes, while the steady demand 
in Great Britain for English cheese must in¬ 
fluence the great bulk of our manufacture 
upon that character of goods. Hut. to a 
limited extent the manufacture of Swiss 
cheese will prove remunerative, especially in 
sections where there is a large German ele¬ 
ment in the population. 
A few years since u’c visited a factory in 
again to the press, and remains under pres¬ 
sure four or five hours. 
In pressing, light, adjustable hoops, made 
of thin strips of elm wood, are used. They 
arc arranged with cords upon the ends, so 
that the size of the hoop may be contracted 
or expanded as desired. On removing the 
cheese from the press to tho curing room, 
these hoops are kept upon the cheese, and 
serve in lieu of bandages. No salt is used in 
t he curd at the time of making, as is usual in 
other styles of cheese, but the salt is applied 
in the curing-room. Here dry salt, in small 
quantities, is daily sprinkled over the cheese 
during the space of three months, and after 
that they are treated witli salt every other 
day. Every two or three days during the 
curing process, the cheeses arc. washed with 
brine, which serves to remove any mold 
that may be inclined to form or adhere to 
the rinds. 
These arc Welly the main features in the 
process. The cheese, while curing, appear 
to lie more clastic, and will not so readily 
break and fall to pieces as that made in tlm 
ordinary way, When well made they arc 
mellow and rich, and of a sweet, delicate 
flavor if eaten before they acquire age. They 
are quite porous, which is esteemed a mark 
of good quality. 
After getting age they arc apt to take on a 
peculiar rank flavor, which, nevertheless, is 
regarded ils delicious by those who have ac¬ 
quired a taste for it. 
Good Swiss cheese usually brings an ad¬ 
vanced price over the best grades of factory 
cheese as commonly manufactured, which 
we suppose comes from the small quantity 
made, and the supply being kept within tho 
demand. We hear of no exports of Ameri¬ 
can factory Swiss cheese. Whether ship¬ 
ments can be made abroad so as to realize 
a profit, we are not informed. We should 
presume, however, that it would not pay so 
well for export as does our own best Ched¬ 
dars, which go into the English markets. 
so popular was it that a few days after, 1 bad 
to get, up one for another friend, and after¬ 
wards a neighbor copied the model. 
The accompanying drawing shows it, the 
dotted lines showing tho back let down, 
resting on the hinged supports. 
Ilmndy Newt of Boxes. 
A. handy and compact article can be 
made for use in the sewing room, to bold 
buttons, books and eyes, A c, ; for the kitchen, 
spices and other Ilttlo knick-knacks; and 
, -—^ for the work- 
. V ~~~' shop, nails, 
til Wifi "■rfr I screws, tacks 
ji I (| li ^,-aml the like, 
!| i 1 K v jp*by taking a 
V I I 1 round b o x 
--with a ]},_[ Qf 
wood, tin or pastboard, of such size ns 
its purpose may require, bonding stout 
paper around a round abject like a broom¬ 
stick, and pasting it carefully, produce cyl¬ 
inders, which, by putting bottoms in them, 
make a set of round boxes, to be placed in 
the large box, as above sketched. The boxes 
inside will need no special or separate covers 
if made of t he. same height us the large box 
enclosing them; the one large lid covers 
all.—w. n. 
-- 
BREAD AGAIN. 
woman or child unless it be as soft , smooth, 
and free from lumps [<w Golden sirup. If 
people will quit the dog like habit of eating 
their food hastily and swallow ing it in lumps 
and eating to Jill their stomachs, unleavened 
Graham bread will not be necessary, as I 
have found by experience. L J . Uetvinny. 
Denver City, Col. Ter. 
--- 
Lemon Fie.— For two plate pies take one 
lemon; line the plates with a nice crust, made 
of equal purls of fresh lard and water, with salt 
onoiiK'h to son«on; mix with Hour sufficient to 
roll well and easily; lull VO tho lemon, out It In 
fine bits and spread evenly on your lined plates; 
add two-thirds id' « cup ol’ water to each plate, 
and one cup of sugar; also two and a half uihle- 
Hpoon fills of Hour; wet U 10 edge of the crust to 
prevent running over, and cover; buhe slowly. 
To Color Bed on Cotton. - For live pounds of 
cotton take two pounds sumao; add sufficient 
water to soak the goods thoroughly, nnd lot it 
remain In this imlll of a ereimi color; steep well 
four pounds redwood, then throw away the 
chips, add Ibis to tho sumao dye, and to this 
mixture add two ounces muriate of tin ; boil nil 
together, and rinse In cold water and dry.—M bs. 
L. A. M A Rime, Columbus, N. V. 
-«»* - 
Grnlmm Brunei, As I have not been keeping 
house quite three years, f have not. many expe¬ 
riences to relate, but want to say a few words 
about Graham bread. I am at present under a 
physician's care, and I 10 said I must use Graham. 
Am doing so. and (will A vena behove it?) with 
a number of diseases and dyspepsia troubling 
badly, l very seldom have to take physic. I 
tried making it with yeast and other ways, but 
none gave satisfaction until .Miss (.’ 01 .man's re¬ 
cipes came. 1 use odd water, mix rather stiff, 
(no Kii.lt,) and we have light, sweet bread. My 
husband prefers it to all other bread; yet wo 
j like some good cream biscuits, or light yeast 
■ broad, occasionally.—A Reader. 
Oneicla county erected for the purpose of tion, vatic ,; Fulton, 22«o.; Countryman's, 
making Swiss cheese, and where a very SStfc.; North Fairfield, 22*e.; Avery & Ives, 
superior article was produced. The manager 
here was a Smuhs Cheese maker, and the ar¬ 
rangement ami machinery of the establish¬ 
ment were after the most approved Swiss 
would furnish cattle with scratching pofts pattern. 
in the yard, and place a pole firmly on posts, In the proper curing of Swiss cheese a 
with one end higher than the other, to uccom- room in w’liich a low, even temperature can 
or, which, nevertheless, is 1 WILL stale a few facts as made known to „,aklng it; with yeast and other ways, but 
ms by those who have ac- me by a four years' experience as a vegetarian none Kllvo satisfaction until Mias colman'h re- 
t and Graham bread cater. eipes camo. I use cold water, mix rattier stiff, 
eso usually brings an ad- First. — Fruits and vegetables are not the (n <> W,ILJ and we .] uiv,? ll J <l11 ’ HW< ’ ,t !j ,,cad ’ Mj 
*usually nrmgs an au 0 husband prefers it to all other bread; yet wo 
the best grades of factory most digestible tood. liko aoilK , ^ 00 d cream biscuits, or light yeast 
mly manufactured, which Second. —Graluim, unleavened bread is not, bread, occasionally.— A Reader. 
from the small quantity more digestible than common bolted flour -- 
►ply being kept within tho bread. Adulterated t offee. Pure ground coffee may 
ir of no exports of Ameri- Third.— Cabbage, parsnips, beets, cuettm- be told from that adulterated Ja a very simple 
u ill uu«|iuiiflui aiuwi , . ' ’ . ,. n,miner, which may not be known to the gener- 
1 cheese. Whether ship- bers, lettuce and onions arc the most tndi- u my () f rurai. readers. My mod© is to take a 
e abroad so as to realize gostible of all vegetables, and should never u , U( , lip au d lilt it half full of water and then 
ot informed. We should he eaten by any 011 c having a weak stomach, place therein a tonspoonful of tho coffee and 
• that it would not mv so Miss Colman to the contrary notvvithstaml- » tir ft wcl1 - ■ 11 11,0 co1 ' is adulterated it will 
, mai 11 m ouiu not pay so . . . J , , . . turn the water a dark brown; If not, it will 
does our own best Ched- in ff’ ^ )r - Lkaumont, m Ins celebrated ex- reinil j n (l lightish color. Tho best way, however, 
I. 0 tins English markets. periment, which I know by experience to t(J R(;t puro coffee is to buy it in tho berry, and 
+ _ lie true, tells us they require five hours for then there need be no fear of tho adulterated 
The country Claw Market. - The chceso digestion. His subject had an active atom- Btl,n ' u ^ at dra,,k a,,d 80ki under tho na,u0 of 
market at Little Fall* for tho we6k ending: Juno itch. These vegetables hooii produce intent < () u ‘ -- 
f» was quite brisk, with receipts of some 4,000 acidity of tho stomach of the dyspeptic, p„ k,.,.,, |„ HPC t s from smoked Meat.— While 
boxes. About 1,200boxes farm dairy which sold caug j n „ « s j c ] c headache,” “ heart-burn,” &c.; smoking meat with chips or saw dust put on the 
from 18 tou^c., -acco rdi ng toqualtty. tho sales tea of them will do this- lire a few red peppers. Tho fumes will provont 
or factory cheese were a trifle under those of etott me .puce 01 tea or r ucm wm ao , ^ ^ ^ ^. r attaoklng . thp moat 
last week, but tho market was Mood milk will do the same Bemov „ B „.t from for.,.-Take the pork 
We report tho following factories, which made Potatoes, beans and green peas arc good from tbo * oal£ ln s „„ r „ui k a fn W hours; 
rrnmdridchSto ShTim- 01 y 10 UPW “ r,i f00tl > I m ’ vid,,, l toey art! ,,oikd ve, T soft > antl then put it in cold water a short time, and tho 
‘ Dairy Hill. 22tfe.; Danube Cold Spring, 22c.; fl ' ee * kin * and hulls i Otherwise they are pork will be very nicely freshened. -F. a. r. 
Davis, 32j<£c.; Brackett's Bridge, 22o.; Locust no better than the first named. Tomatoes, -*** 
Grove, SUtfc.i J. Uandall, VlJic.; Old Fairftoid, apples and all other sorts of fruit should be Rhort Work What do the readers of 
33,V«.; Avery Ac I vt«,3J«c.; Herkimer Co. Union, e;itf . n -vvit li caution. The reason for this is Domestic Economy think about wearing a short 
22c..Sterkyllte, 22c.; Caryls, 21e.; Nicholas,22‘sc,; . dress to work 111? Some around here have 
Newville, 22Xe.; Fairfield Association, 23c.; A.’ P* ain * 1110 action of the stomach ot the , ulopt ,. (1 t |, e bloomer costume; but 1 do not 
Smith & Co., 22©.; Mtddlovtlle, 22»c,; Eatouville, dyspeptic, (I mean by this those with “ Sour t , ppr0 vo of Ihcm. I have tried a dress just 
23c.; Ilupron’s Cold Creek, 22c.; Muiihoiiu, 22‘fe.j stomachs” or “ sick-headache, 1 ’) is so slow above the tops of my shoes and small crinoline, 
Norway Association, 23>*e.: Manheim Cen- that they run into- acidity before they arc and found it very convenient. - A Reader, Win¬ 
ter, 22c.; Top Notch, 21Kc.: Empiro, 21%c.; .. , J cousin, 1 Still. 
Florida, 21&0.; Fay, 21c.. Turnpike Assoolu- cU £ csteU - . ~ 
II. 011 , 22tfo.; Countryman's, But, to the main question :—It is asserted Fried Carrot*. Boll l he carrots, then peel uml 
r field, 22kC.; Avery & Ives, |,y Miss COLEMAN and “Beech wood” that cut ln slices length wlge, one-quarter Inch thick, 
,22c.; Win. Pack,Me.; Snell s : « rottenness ” “ death ” On and fry in just enough of clean, sweet lard to 
ikman’s Corners, 22e.; Crown ^nuentatlOtt IS rottenness, main. on t(j0|M frora burning hut yet so that they 
mhelm Center, 22c.; Bates & ll ' e contrary, it is life, literally and plulo- wilI n i, !0 iy brown. Many prefer them to sweot 
ville, 23c. sophicaily speaking. It is the progenitor of pcJ iatoes.-e. 
re number of dealers In the all life from the germination of the smallest _ „ ~T Z*** ... . ,... ... . n „ 
ort made to purchase at lower 8P(lfl to the w*.,.: n£r of tho ]ar£re8t 0 , r „, To Remove Stub, from Worsted Goods.-Do 
dories were linn, declining to . .. . . , . j...* f\ any of your correspondents know of anything 
Very little butter in market. Without it no lite could begin, no lile could that wj q remove the stain of peaches from 
ame as lust week. * continue. It is thus described in Wood’s worsted goods? —Mrs. O. W. 
Adulterated Coffee. Pure ground coffee may 
be told from that adulterated in a very simple 
manner, which may not tie known to tho gener¬ 
ality of RURAL readers. My mode is to take a 
teacup and lift it half full of water and then 
place therein a tonspoonful of tho coffee and 
stir it. well. • If tho coffee is adulterated it will 
turn the water a dark brown; if not, it will 
remain a. lightish color. Tho best way, however, 
to get. pure coffee is to buy it in the berry, and 
tfien there need be no fear Of the adulterated 
stuff that is drank and sold under the name of 
coffee.—j. u. 
--- 
To Keep liineet*, from Kinoked Meat. — While 
smoking meat with chips or saw dust put on the 
lire a few red peppers. Tho fumes will provont 
all insects from ever attacking tho moat. 
To Remove Hull from Pork.-Take the porlc 
from tho brine, soak In sour milk a few hours; 
then put it in cold water a short time, and tlio 
pork will be very nicely freshened. — F. a. u. 
- M » 
short Work Droxies. - What do the readers of 
Domestic Economy think about wearing a short 
dress to work In? Some around hero have 
adopted the bloomer costume; but 1 do not 
approve of them, t have tried a dress just 
above I he tops of my shoes and small crinoline, 
and found it very convenient. —A Reader, Wis¬ 
consin, 1869. 
Fried Carrots. 
Boil 1 he carrots, then peel and 
iwise, one-quarter Inch thick, 
22&C.; Ford’# Bush, 22c.; Wm. Peck, 21c.; Snell s 
Bush, 22>;c.; Brockman's Corners, 33c.; Crown 
Creek, 21X©.; Openhelm Center, 22o.; Bates & 
Snell of St. Johnsville, 22e. 
There was a large number of dealers in the 
market, and an effort made to purchase at lower 
rates, but best factories were firm, declining to 
sell below 2Dtfe. Very little butter iu market, 
aud sales about same as last week. 
will nicely brown. Many prefer them to sweot 
potatoes.—E. _ _ 
To Remove Stniu from Worsted Goods. Do 
any of your correspondents know of anything 
that will remove the stain of peaches from 
worsted goods? — Mus. !£. C. W. 
