summer, those which spring up in their places 
will be equally nffected with the brand. To get 
rid of this disease, therefore, Mr. Taylor must 
entirely root out the diseased plants and destroy 
them by burning; and this rooting out should 
bo done ns soon a* the brand Is noticed; for it is 
probably loo late to do any good after I ho leaves 
have assumed the very bright oraugo appear¬ 
ance. which Is, in reality, caused by the ripening 
and burstingof the spores of the fungus. If tho 
diseased cnnps are allowed to grow, they will not 
ripen, and will rot during the coming Winter. 
This brand seems to bo worse tn wot than in dry 
seasons, and Fuller recommend* under drain¬ 
ing and replant ing on new ground, lor itserad- 
cution. 
ange in two ounces of alcohol; or, instead of 
the alcohol solution of the oil, use the satu¬ 
rated tincture obtained by macerating the 
fresh peel for ten days in sufficient cologne 
spirits to cover. 
The lemon and orange sirups made by the 
fruit, alter being strained, may be diluted 
with an equal bulk of simple sirup. One 
dozen of the fruit is sufficient to make one 
gallon of finished sirup. 
dinger Sirup ,—Mix two fluid ounces of 
timturn, zingiberk with four pints of simple 
sirup. 
Vanilla Sirup .—Mix two fluid ounces of 
fluid extract of vanilla with four pints of 
simpls sirup. ♦ 
Sirup of Ooffea .—Of pure coflee, roasted, 
half a pound, infused in a half gallon of boil¬ 
ing water; enough should bo filtered oil' to 
make a half gallon of infusion, in which dis¬ 
solve seven pounds of granulated sugar. 
Strawberry and Raspberry Sirups .—Mash 
the fruit, express the juice, and to each quart 
add three and a half pounds of granulated 
sugar. The juice, heated to one hundred 
and eighty degrees Fahrenheit, and strained 
or filtered previous to dissolving the sugar, 
will keep for an indefinite time. 
Pineapple Sirup .—Same as strawberry and 
raspberry. 
Niictar Sirup .—Mix three parts of vanilla 
sirup with one each of pineapple and lemon 
sirup. 
Sherbet Sirup .—Mix equal parts of orange, 
BARON LIEBIG. 
On a New Method of Ureacl-making 
0mtstre (£conomn 
We find the following article in the Scien¬ 
tific American and copy it because of an 
attack recently made upon Prof. Hohsfords’ 
Baking Powders at the Farmer’s Glub recent¬ 
ly, a report of which appeared in our 
Columns. It will interest every housewife, 
and every bread eater indeed, to know how 
far tho chemical preparations, known as 
yeast and baking powders, can be safely used. 
Baron Liebig has just made some impor¬ 
tant. researches on a new method of bread- 
making. lie remarks on the stationary 
character of this art, which remains much in 
tho state in winch it was thousands of years 
ago. lie dwells upon the sanitary import¬ 
ance of the mineral constituents of grain, and 
the necessity of a sufficiently abundant sup¬ 
ply of them in bread. These are best found 
in certain kinds of black and brown bread, 
which are, therefore, more wholesome than 
the xvhitc bread that is, nevertheless, pre¬ 
ferred by most people (especially by the 
lower orders,) on account of its better appear¬ 
ance and superior palatableness. The prob¬ 
lem lias hence arisen, how to provide a 
beautiful white bread which shall contain all 
the essential mineral constituents of black 
bread. 
These mineral constituents (phosphate of 
potash, lime, magnesia, and iron,) are intro¬ 
duced into the bread by the use of the 
baking-powder invented by Prof. IIouskord, 
of Cambridge, in North America. This 
baking powder consists of two powders—tho 
one acid, the other alkaline. The acid 
powder is phosphoric acid in combination 
[Questions to bo answered in tins Department, when ncooiupnnled 
by specimens, should bo sent directly to C. V. Rllky, 2lo0 Clark 
Ave., St. Louis, Mo.] 
CONDUCTED BY MAKY A. E. WAGED. 
HALF A DOZEN FRENCH RECIPES, 
DEATH OF A HEN, 
BY FRANCES E. WILLARD. 
Tun hen — a fine specimen of the Brahmas— 
was discovered to lo be blind in one eye about 
three weeks ago, but received no special atten¬ 
tion, and finally beeiuno blind entirely, and 
starved, it is supposed. On examining it was 
found that she was covered with bee of nil sizes, 
black and yellow, nod a Rood many liko the 
specimens sent. Magnified to throe or four di¬ 
ameters they resemble a full crown sheep-tick; 
but give tlmm a fow hundred diameters and 
they are awful. Can it bo that this combination 
of vermin caused her blindness? If you giro a 
magnified representation of the nuironl, somo 
poultry man maybe able to tell us something 
about it. I. W. B., West Jfacedon, N. Y„ Mil). 
8ix months in a French family at Paris 
ought to give one some idea of cookery as 
illustrated in the land where it has reached 
the rank of a fine art. Although we have ■ 
not tasted frogs, nor gained an admiration 
for beef-steak flavored with onions, wc have ( 
lost many a gastronomic prejudice and gained 
a taste for a variety of curious dishes, anil 
ior olive oil as a “ condiment.” 
The mysteries of those ethereal essences 
which emanate from restaurants only, and 
whose sole earthly taint is that they are de¬ 
nominated oaltes, it is not for us to penetrate. 
The most accomplished mistress of a house¬ 
hold never attempts their fabrication, and we 
should fail completely in their analysis. But 
several simple dishes (many of which appear 
at dinner and are characterized as “ out of 
the work,” because they come between 
roasts and game,) have qualities that might 
recommend them to our home households, 
especially some of their 
Methods of Preparing Eggs .—For instance, 
the following is an appetizing dish for the 
tea-table or tor a lunch, and is new, to ua at 
least. Boil the eggs hard. When they are 
cold, take off the shells, divide tho eggs 
lengthwise in halves, take out the yolks, 
crumble them in a howl, adding salt,, pep¬ 
per, mustard, a little parsley chopped fine, 
and a little olive oil. When all are well 
mingled, fill the hollows in the whites of 
the eggs with the mixture and serve in halves. 
Asparagus. — The asparagus “left over” 
from the first cooking, is often re-servod, 
cold, with a sauce that renders it, to some 
tastes, more acceptable than at its first ap¬ 
pearance. It is thus made:—A tuhlespooil- 
f vil of \ inegar, three of olive oil, a saltspoonful 
of salt and pepper, and a little mustard. 
The same sauce, poured over cold boiled 
beef or hum, cut in small pieces, with a little 
parsley, also chopped fine, makes a very 
“ relishing,” and also a decidedly economi¬ 
cal dish. 
Omelette Boujjke, (or iitflated.)— Separate the 
whites from the yolks of six eggs; thorough¬ 
ly mix the yolks with five lab IcspoOttfills of 
powdered sugar and half a lemon rind, pow¬ 
dered fine. Beat the whites of the eggs and 
mix thorn with the yolks. Melt a piece of 
butter ns largo as a walnut in a tin dish; add. 
the eggs and cook for three minutes in a hot 
oven, or until it becomes light and inflated. 
We have partaken of a great variety of ex¬ 
cellent pot ages and bouillons —the two spe¬ 
cies under the genus 
Soup —The former entirely of vegetables, 
the latter mainly composed of different broths. 
One, a mingling of both kinds, is made thus, 
and it is among the best of the series:—Boil 
a coffee-cupful of sago for each person, in 
beef soup, and a few minutes before serving, 
add us much milk as you have soup. 
Another, (which we call “ Literary Soup,” 
because the farina is in the form of letters 
and figures, and helps the children in their 
earliest attempts at “ climbing the hill of sci¬ 
ence,”) is made thus:—Into beef soup is 
thrown a teaspoon till of lettered and figured 
farina for each person, which is boiled a 
quarter of an hour. The striking feature is 
the literary character of the compound, as 
will be observed. 
Last of all comes what, if we were French, 
we should call our “ disk of predilection"— 
at least for dessert or for tea. It is 
Cream of ChocoUUe. —Perhaps, at home, it 
could not be brought to such perfection as it 
here displays; for the Parisians, above all 
other pleasant, tastes, rank that of chocolate, 
and treat themselves to it in all possible 
forms—the quality of the article being also 
much superior to what we ha ve in America. 
Here is the recipe, a “ free translation ” from 
that given me by “ Madame,” my graceful 
and accomplished hostess: 
Put in a sauce-pan half a pound of choco¬ 
late, broken in small pieces; add a teacup¬ 
ful of milk, and when the chocolate is t hor¬ 
oughly dissolved, add another quart of milk, 
stirring it in slowly. Beat together the yolks 
of six eggs and the white of one, and add six 
tables peon fills of powdered sugar. Beat, in 
another dish, the whites of five eggs; then 
mingle the yolks and whites and add the 
chocolate, little by little. Strain the mix¬ 
ture and put it over the fire again for a few 
minutes, stirring it constantly. This ma.y 
be called a luscious mixture, without .exag¬ 
geration. 
Paris, June 21,18(50. 
Tlit- S(jnn*h Bug Docs Not Touch (lie- “ Wliilo 
Ilimli .Scotlop."—Our friend. Major E. S. Fostnr of 
Bushburjr, Mo., has lately planted, side hy sido 
t wo long- rows of squash vinos, tlie one row con¬ 
sisting entirely of the*' ITubhard," andtheothor 
Of tln.» " While Bush Scollop " variety. Wo wero 
much surprised to find, Hint wliilo tho common 
squash hug- (Coreas trMIs, Du Germ,) tael almost 
entirely ruined the pluntsoC the former variety, 
and had furnished almost every leaf with a hatch 
of eggs,It had left untouched those of the Intlor 
sort. Should further experience prove lhat this 
immunity is general, tho knowledge of the fact 
will ho invaluable to the squash grower, for tho 
squash hug is ono of his very worst enemies. 
We will state rigid, hove, lor the benefit of 
those who are troubled with tills pest, that ono 
of the most effectual methods of destroying it 
is to lay down pieces of board along tho rows. 
During the night, lime the bugs congregate un¬ 
derneath tho hoards, and In I he early morning 
they may lie killed by wholesale.--Ann.rican l:di~ 
teinwlnfftst for July. 
USEFUL AND SCIENTIFIC ITEMS, 
Goniocote.s hobgastcr, and by De Geer as 
Rioinisgallium. It is common alike to Eu¬ 
rope and America, and doubtless to all quar¬ 
ters of tho globe where tho domestic fowl 
(Callus do/nestims, Linn.) has been intro¬ 
duced. Denny, in his beautifully illustrated 
“ Monographia Auoplurorum Brittanlro ” 
gives a. description and figure of it, and as a 
good illustration will at once enable the 
poultry raiser to recognize this unwelcome 
little post, wc present one at the head of this 
article. 
There are four or five distinct species of 
lice which infest chickens; but the species 
under consideration is one of tho most com¬ 
mon as well n-i the most troublesome. The 
scientific classification of these bird lice, as 
well as of the true lice, which attack ani¬ 
mals, has greatly perplexed naturalists; and 
while Leach placed them al) in a separate 
order (Anoplura,) by themselves, Buiimeis- 
ter arranged the former in a sub-family of 
t he order Nnroptcru .and the latter in a sub¬ 
family of the true bugs, Uderoptcra. 
Various remedies have been recommended 
for the destruction of these vermin. Some 
time ago a correspondent wrote to the 
American Agriculturist that he succeeded in 
driving the lice out of his nest boxes by 
are not new in Russia ; for instance, in one 
case the pipes of a church organ were so 
altered by the cold as to be no longer 
sonorous. 
To Clean Brass .—Rub the surface of the 
metal with rotten stone, and sweet oil, then 
rub off with a piece of flannel and polish 
with soft leather. A solution of oxalic acid 
rubbed over tarnished brass with a cotton 
rag soon removes the tarnish, rendering the 
metal bright, The acid must bo washed off 
with water and tho brass rubbed with whiten¬ 
ing in powder and soil leather. When acids 
are employed for removing the oxide from 
brass, the metal must be thoroughly washed 
afterwards,or it will tarnish in a fow minutes 
after being exposed to the air. A mixture 
.of muriatic acid and alum dissolved in water 
imparts a golden color to brass articles that 
arc steeped in it for a few seconds. 
flow Hair is Injured .—A writer says :— 
“ Putting np the half of children in curling 
papers, breaks it and checks its growth; 
often pulls it out by the roots. Curling irons 
are fatal to the hair of both children and 
grown people. The lie,at saps up the juieo 
out of the fibers as effectually as five or frost 
sups the vitality of a green branch, leaving 
but a dry, withered skeleton. The practice 
which hair dressers have of frizzing out the 
hair with a comb, to make the most of it, is 
one of the most cruel injuries Unit can ho 
inflicted on the living hair. The comb cuts 
it in the act of frizzing it. You can test the 
truth ot this by combing out the hair after it 
has been so dressed. The hair sometimes 
comes out by handfuls; and further, this 
process tangles up the hair, and a great deal 
of it is brokdh and pulled out in trying to 
comb it straight again.” 
Take a clean, 
Scrub Broom.—I herewith scml you a very 
rough sketch of a scrub broom, of my getting 
up, that, we have been using two years, anil my 
wile is very much pleased with It. I am not 
aware that anything of a similar character has 
been patented. I know this has not, and any 
reader of tho Rural is at perfect liberty to 
imitate the same. 
Figure 1 shows the scrub broom complete; a 
is tho head, formed of two pieces ton inches 
long, two inches wide and one and one-fourth 
Inches thick; h can be fashioned orCorn shucks, 
fine white oak, or hickory splints, or of broom 
corn; c is tho bundle, five feet long, one and 
one-eighth inches in diameter. Tho handle eun 
bo made of hickory or of any other strong 
wood. 
Figure 3 represents one of tho head pieces, 
with hole for handle bored with an inch auger 
at, an angle of about twenty-five or thirty de¬ 
grees, These two head pieces are screwed to- 
getftor with a oouplo of four-inch wood screws, 
OV quurtor-itlch bolts at each cud, wit h the ma¬ 
terial for brush between tho said head pieces.- 
j. w. u. 
Sarsaparilla Sirup .—Take of white sugar- 
house sirup, one gallon; water, ono pint; 
holding in solution one-eighth ounce each of 
extract of licorice, gum-arabic and sulphate 
of iron. A portion of tho sirup to be rubbed 
up with a quarter of an ounce of wiutergrecn 
and sassafras. 
Sarsaparilla Sirup (Parrish's.) — Take of 
simple sirup, four pints; compound sirup of 
sarsaparilla, four fluid ounces; caramel, one 
and a half fluid ounces; oil of wintergreen 
and sassafras, of each, six drops. 
Lemon .Strap,—Dissolve one ounce of citric 
acid in four of water, and add to nine pints 
of simple sirup; also add four fluid ounces of* 
mucilage acacia) and a half fluid ounce of 
spirit us limonis. 
Another Formula .—Grate off the yellow 
rind of lemons, and beat it up with a suf¬ 
ficient quantity of granulated sugar. Ex¬ 
press the lemon juice, add to each pint of 
juice one pint of water, and three and a half 
pounds of granulated sugar, including that 
rubbed up with the rind; warm until the 
sugar is dissolved, and strain. 
Another Formula .—Dissolve six drachms 
of tartaric acid and one ounce of gum-arabic, 
in pieces, in one gallon of simple sirup; 
then flavor with one and a half fluid drachms 
of the best oil of lemon. Or flavor with the 
saturated tincture of the peel in cologne 
spirits. 
Another Formula. —Dissolve six drachms 
of citric acid in one gallon of simple sirup, 
and add two fluid drachms of fresh oil of or- 
Cuke.CuHianl.—Two-thirds of a cup of sugar, 
ono-hatr cup of swoet milk, butter the sizo of a 
lion’s egg, one egg, two teaspoon fills of cream 
tartar, one of soda. Stir tho batter with wheat 
lloui- to the consistency of common stirred cake. 
Take ono and one-half tablespoonfuIs of ooru 
starch, one-half cup of sugar, ono egg. Stir 
thoui well together. Add nearly a quart of sweet 
milk. Placo the dish containing tlmao Ingredi¬ 
ents ,n a kettle of boiling water, stirring con¬ 
stantly until tho custard is done. 
Place the cake, as soon ns taken ou.t of tho 
oven, on a platter, cut into the number of pieces 
desired, then pour the distant over. Flavor the 
custard with lemon or cinnamon essence.—C. E, j. 
Cheap Wash for Buiklings. 
water-tight cask and put into it half a bushel 
offline. Slack it by pouring water over it 
boiling hot, and in sufficient quantity to 
cover it five inches deep, and stir it briskly 
till thoroughly slackened. When the limo 
has been slackened, dissolve it in water, and 
add two pounds of sulphate of zinc and one 
common salt. These will ounse the wash to 
harden and prevent, its cracking, which gives 
an unseemly appearance to the work. A 
beautiful cream color may be given to the 
wash by adding three pounds of yellow 
ochre; or a good pearl or lead color, by the 
addition of a lump of iron black. For fawn 
color add four pounds umber, one pound of 
Indian red, and one pound common lamp¬ 
black. For stone color add two pounds raw 
umber and two pounds lamp-black. When 
applied to the outside of houses and to fences, 
it is rendered more durable by adding about 
a pint of sweet, milk to a gallon of wash. — 
Scientific American. 
llnspliccry Brand.— What ails the raspberry 
bushe“V The leaves get vellow spots on the un¬ 
itor side, amt dry mid wither up,—they will not 
produce any berries. They are of the Doolittle 
iiiii) cOrnnjon varieties. Othersof fhesameklnd, 
light by the s'de of them, loot thrifty. 1 semi 
you a specimen of the loaves.. Will they injure 
the rest.of the patch • should they 1m dug up and 
thrown away? Perhaps supm of your readers 
can give a remedy.—E. T. Taylor, II i inrods. 
Yules Co., N. Y, 
Tho loaves arc affected with a peculiar orango- 
oolorod fungus, known among horticulturists as 
the “Raspberry Brand.” Tills matter does not 
properly coroe under the head of “Entomologi¬ 
cal," and whether or not the fungus has been 
scientifically described amt named, we cannot 
say. Perhaps friend Meehan of t he Gardener’s 
Monthly, can give us somo light on the subject. 
It bits long been known to occur in raspberry 
plantations in Now York and Now Jersey, and 
the present year wo have found it quite abun¬ 
dant. In the West, it will, of course, spread 
through the reV of tho patch, if means are not 
taken to eradicate it. The disease seems to have 
the curious effect of can,ing half a dozen or 
mom sickly wines to spring up, where but one 
should properly grow, and it is seldom found on 
any but the now shoots; and no matter how 
often these shoots may bo cut away during the 
Wheat Griddle Cukes. — Ono egg well beaten, 
one quart of now buttermilk, or milk just 
turned sour, and a little sweet cream. Stir in 
Hour to make a Smooth batter; add a littlo 
soda and salt. Boat it well. Set in a warm place 
for half an hour before using. If very sour 
milk is used tho cakes will bo clammy.— Mrs. J. 
O. Johnson. 
Currant Cake.—Two cups of white sugar; one 
cup of butter; ono cup of sweet milk; four 
mips of flour; three eggs; ono teaspoon of soda; 
two teaspoons of cream tartar; three cups of 
currants. Mix the butter and sugar and yolks 
together, whip the whites to a froth, and add 
them last.— Alice, Hemlock Lake, N. Y.. 
Breakfast Mullins.—At night, take one pint of 
now milk, one egg, three tablespoon fills of yeast, 
one large spoonful of butter, and flour enough 
to make a stiff bat ter. Beat them together very 
thoroughly. In the morning dip this light 
sponge out very carefully into iron molds, or 
muffin rings, and bake in a quick oven. If iron 
molds are used, they should be hot when the 
batter is put in. These, with nice, sweet butter, 
arc delicious.— n. n. h. 
Fulfil Cake*.—Two eggs; four tablespoon fills 
of sugar; a piece of butter as large as a walnut; 
one teaspoon of soda. Fry in lard.— Mrs. Mina 
A. Clark, Albion, N. Y. 
*> 
