sionally at first, and often while on the 
stove,) till it separates like a custard. Set 
away till entirely cold—the colder the bet¬ 
ter, (I generally prepare it ono day for the 
next,)—and you have a cheaper pudding 
than a tapioca, but much resembling it, ex¬ 
cept that it is better. 
Rice Pudding without Eggs.— Take a half 
cup of rice, two quarts of rich milk, (sAveet 
cream improves it,) a trifle of salt; sweeten 
and flavor to the tasto; bake three or four 
hours, stirring often till nearly done. When 
done the lice should be soft, but not. dry. 
When cold, the rice will be surrounded 
with a rich sauce resembling cream, and ns 
good. Eat cold. It is better than any hot 
rice padding made with eggs. 
Etcc Wheat Breakfast Cakes. —Mix at night 
of milk a thin sponge, the same as for broad 
but thinner; in the morning put in a little 
soda if sour. 
About Coffee. —Don’t grind too fine; it is 
not as good, and goes no further. If you 
lmy browned colTco, heat it through before 
grinding. 1 f you have not cream, scald your 
milk, and plenty of it, putting it in the cups 
before you t urn in the eoftce; I buy mix bet¬ 
tor and taste hotter. A little egg mixed with 
the coffee is the best thing to clear it, and 
enriches the. coffee. Lastly, make it of cold 
Avater; if there is time of all cold Avater ; if 
not, a little cold, and when that boils fill up 
with hot. Chemists say there is a certain 
kind of gas formed when cold water is pour¬ 
ed on coffee, which perhaps improves iL; at 
least it has a richer and more delicate flavor, 
so much so that I can distinguish in a mo¬ 
ment by the odor, as I turn it out, whether it 
was made with hot water or cold. 
To Prevent a Snarl. —Tf you are embroider¬ 
ing with linen floss, which some prefer to 
silk, as being less expensive and not turning 
yellow Avith age, put in tlie eye of the needle 
that end of the thread Avliich comes first 
from the spool; otherwise, your thread and 
your temper are apt to get into a snarl.— 
IIOUSKKKIiPEn. 
Rural Architecture 
ties of very fine grapes and seventy varieties of 
apples, the whole waking a tine show. 
Edward Gould, Portland, Me.. Magnum Iio- 
num and other plums, very large aud excellent. 
Kipo tigs l'rom Hath, Mo., quite a rarity lu 
this olinmto. No uamo attached. 
AV. 8. Place, Charleston, Me., olevou varieties 
of apples, very fair aud nice. 
Mr. Spaulding, of Hallowed, Me., some very 
fine apples and pears. 
Milton Dyer, Cape Elizabeth, Me., several 
varieties of apples. 
L. M. Hurry, Wiuthrop, Me., twelve varieties 
of apples which are very fine. 
George Craft, Brookline, Mass., exhibits 
some spleudid Gladiolus, ivliioh make a brilliant 
show. 
Daniel T. II ayes, Exeter, N. II-, presents fifty 
varieties of verbenas. 
The potatoes, squashes, corn, tomatoes, &c%, 
are exceedingly fine. The potatoes aro extraor¬ 
dinary, such great variety, and such large and 
smooth tubers. 
Ttaoro aro also some very fine looking butter 
and choose, ami samples of wheat, ryo, oats, 
buckwheat, corn, &o., which arc excellent. 
There aro some wheat and outs on the stock 
which show a vigorous and healthy growth. 
The Gnllory til Fine ArlN 
presents an attractive feature, as also the vari¬ 
ous exhibitions of the skill of thfi meohunics, 
artisans, and particularly of the ladies of Maine, 
to u11 of whom wo Should liko to accord Indi¬ 
vidual mention. Tho whole arrangement is 
satisfactory, and elicits much commcndation. 
AVo are under Obligations to President Loiunu 
and Secretary Board,MAN for courtesies nod 
aids, of which wo doslro to make proper mon- 
lion. 
Tho attonflanoo though good has not been ns 
large ns the very creditable exhibitions deserved. 
Tho grounds and city were visited with a severe 
storm last overling, doing immense damage, 
prostrat ing structures and fpnoos, but tho spirit • 
cd officers propose to repair damages, and under 
the bright sunshine of this third day eontlnuo 
the exhibition. 
Annual 
murstlc (fironomn 
CONDUCTED BY MARY A. E. AVAGFJ1 
SEASONING BUILDING MATERIAL 
THE NEW ENGLAND FAIR, 
The Manufacturer and Builder has the 
following sensible Avords upon Ibis subject: 
One of the most serious errors in the erec¬ 
tion of nearly all kinds of buildings, at tho 
present day, is the employment of unsea¬ 
soned timber, not, only for door casings, 
windoAV casings, base, and joists, but for 
flooring. And the result is, that in less than 
twelve months after the Avood-Avork is fin¬ 
ished, not a few of the floor-hoards have 
shrunk quite out of the matching. This is 
particularly the ease where most of the rooms 
of a dwelling are wanned by moans of a 
furnace. And yet, when the floors arc cov¬ 
ered with carpets, large cracks are not a 
serious object ion, as they are entirely hid 
from view, except at, tint period of house- 
cleaning. But to him or her who is ambi¬ 
tious to have every part of a nice house 
made as neatly and satisfactorily as it can 
be done, a floor full of large cracks is an an¬ 
noying sight. When floor-boards can be 
thoroughly seasoned at such a trifling ex¬ 
pense of labor, almost every person who 
takes pleasure in seeing a piece of work 
well done, will regret that, more care was 
not exercised in seasoning liis lumber, Avhcn 
he sees every joint opening so that one can 
thrust in the cud of a linger. 
Another consideration of prime import¬ 
ance is, to have every joist thoroughly sea¬ 
soned before the mortar is laid On the lath. 
This is more particularly true Avlten build¬ 
ings are three or four stories in height. In 
almost all the neAV edifices that aro erected 
at the present time, ivo can see the worst re¬ 
sults after one or two years, arising from the 
employment of unseasoned joists, Round 
about the stairs, in many expansive houses 
in the city, almost every piece of wood-work 
is out of position. The costly stairs slope 
from the Avail toward the wall-hole, in some 
instances, mortJ than one inch; and tho door 
frames, near the stairs, have settled to one 
side, and the corners of doors have been 
planed off aud shaved off, so that they will 
close, until all the wood-work has become a 
disfigured blotch on the architecture of the 
entire house. Every city and village is full 
of bouses that, have cost a vast amount of 
money, in which these defects appear. They 
arc like inadvertent steps in one’s cArcnr, 
which can seldom be wiped away and a new 
record made. 
Now let us see Avhat mischief unseasoned 
joists Avill Avork in four story dwellings. Tf 
the joists be ton inches wide, they will 
shrink usually not less than three-eight Its of 
an inch. But, in order not to appear ex¬ 
travagant, avo will assume that the joists of 
each story Avill shrink three-eighths of an 
inch. The studding and door-frames on the 
first floor AVill show but little derangement. 
But on the second floor it Avill be scon, after 
a year or two, that the stairs arc not level. 
On the third floor all tin* wood-work that 
was not nailed securely to the side Avails will 
have settled over one inch. Anti the conse¬ 
quence is that large cracks have appeared in 
a costly wall, and joints that were once, 
square arc noiv gaping, showing that, by the 
seasoning of the joists, there lias been a set¬ 
tling and consequent, displacement of almost 
every part of heavy casings and the stairs, 
all of which give to wood-work a Ycry re¬ 
pulsive appearance. 
The remedy for such a defect, in architec¬ 
ture consists in an effectual preventive— 
joists thoroughly seasoned before the joiner 
work of a dwelling bouse is finished. Joists 
for a dAvclling house ought always to bo 
“ stuck up” in an airy place for at least six 
months provious to the time they are placed 
in the building. 
Portland, Mo., tfopt. Oth, 1889. 
The Sixth annual exhibition of the New Eng- 
land Agricultural Society opened under favora¬ 
ble auspices at, the Forest City Park on the 7th, 
with appropriate ceremonies. The grounds aro 
capacious, tied well fitted up. The number of 
entries very large. 
Stork. 
Cattle.—T he show of Cattle is very large, 
much of it being of superior quality. A promi¬ 
nent feature Is some fifty pairs of working oxen, 
for which the farmers and lumbermen of Maine 
aud Now Hampshire have long boon Justly cele¬ 
brated. Specimens of 
Short Hurt)* would do credit to any fair. Prom¬ 
inent exhibitors wore, A. M. Winston & Sons of 
Vermont; W II. Havens, L. A. Dow, €• Shaw, 
D. B. Pitcher, a. I,. Barton, E. AV. Hammond, 
Cn as. Johnson and vv. PRnorvAr. or Maine, and 
M. H. CornuANE, Province of Quebec. 
Ayrshires. —Tho show of Ayrshires equaled 
the celebrated herds often seen at tho Now York 
State Fairs. J. F. Brown, North Providence, ft. 
I. ; J. & M. Dane, Jr., E. W. Hastinor, .T. TI. 
Shepley, H. Dill, F. E. Hondlett and AV. ft. 
Boutellg of Maine, were tho prominent ex¬ 
hibitors. 
Devons are very numerous, and particularly 
fine. it. Domoe and Wm, Fames of Massachu¬ 
setts; N. Dane, .1. F. Kit addon, M. GreenotTuii, 
J. Y. Anderson and D. L. Pitcher or Maine, 
were each well represented. 
Here fords were not, neglected, Bit a lea on and 
Shaw of Maine, having over thirty very choice 
animals. The number of 
Jersey Cows exceeds any former show wo have 
known, being near thirty In number, and at¬ 
tracting a largo share of attention. Milk exhib¬ 
ited in the lactometer shows a larger peroenlago 
of cream than any othor slook. Tho principal 
exhibitors were J. Brown, Gushing and RnoOKS 
of Massachusetts, Titos. Lang, N. ft. Pike, 1). D. 
Plumiikr, Rev. G. W. Quinby and If. Jordan 
of Maine. 
Holstein or Dutch were shown by W. AV. Chen- 
ery and .1. tf. Monroe of Mussitchuscll.s, em¬ 
bracing superior animals, uotod for the quantity, 
rather than quality, of the milk produced, ren¬ 
dering crotoit or pump water supcvlluous. 
Kerry Cuttle. D. P. Apolkton of Mussaehu- 
sotts, presented a. Heat herd of bulls, cows and 
calves. Tho show of 
tirades ami Native Cattle was large and of a 
crodJtahlo character. Tho farmers of tho Pino 
True Stain are evidently in earnest, in the im¬ 
provement of tholr neat stock, as clearly evi¬ 
denced by tho throngs by whom the long rows 
of Stalls worn constantly visited, and tho fre¬ 
quent sales of choioO stock observed. 
Horses worn shown in fair numbers, though 
by no means comparing favorably with cattle 
in number. There was a marked absence of 
choice matched and single horses. The prevail¬ 
ing las to in lids State has been for small, snug 
built horses ns roadsters, working oxen being 
Urn main reliance for farm labor nr.d heavy 
draft. Attention is now directed to a heavier 
stylo, and Hie Norman liorscr, “ Conqueror," 1,000 
pounds, attracted crowds of visitors. Ho was 
shown by H.AVoodman, Saco, Me.; also “Cham¬ 
pion” of Compton, N. II., four years old, weight 
1,2(10 pounds, shown by J. Miles. Tho show of 
trotting stock was very good. Three very fine 
homos wevo shown by tf. D. Brock, Esq., of 
Field, Turf and Farm. Noticeable among the 
fresh stock was “ Gen. Knox," and others of his 
stock, having good local reputation. 
tfiiEEP wore ft marked feature, and received 
much attention- Spanish Merinos by K. Stow ell 
and .1. Holden of Vermont, and K. Mayham, 
AVutorvillo, Me. Thirteen pens ol’ South Downs 
by AV. L. Sisson, Rhode Island.; t'otswolds by 
E. AVapbwortii and tf- l ( - Clement, Maine; and 
very Superior Cotswolds and Lolccstors by M.H. 
Cochran, Province of Quebec. C. B. Gilman, 
Bingham, Mo., exhibits a flno stock of “Im¬ 
proved Natives ol’ Maine," brought to R very de¬ 
sirable standard by fifty years caref ul breeding, 
without mingling other blood. Wool uniform, 
fair quality, covering head and belly in approved 
style; claims his (look of over sixty to have 
shoared six pounds two ounces this season. AV, 
AV. Ciiknery, Massachusetts, exhibits lino herd 
Texel -beep, ns also Asiatic lleeco-bearing goats. 
Of SwiNE, Chester White, Yorkshire and Sol- 
folks embraced tho most of the stock. Messrs. 
Allen of Vermont, J. 8. Monroe, AY. AV. 
Chenkry and C. Cutler, Massachusetts, princi¬ 
pal exhibitors. The animals wore very choice 
in each class. 
Poultry.— The show in this department, 
though not largo, is creditable, embracing all 
the leading and new varieties, with a full shave 
of fanoy geese, ducks, pigeons and guinea lions 
Shepherd, coach and bull pups were also ex¬ 
hibited. J. tf. Tvks, E. a. Hock well and av. 
Fames, Massachusetts; tf. and AV. 8. Allen, 
Vergennes, Vt.; S. Dill, II. A. Archer, tf. H- 
niul A. Doten, D. Plummer and W. W. Davis, 
Maine, principal exhibitors. 
Agricultural Implements, Machines anil 
Novelties 
wore grouped under a capacious tent, and em¬ 
braced the usual endless variety of those useful 
and attractive features of overy fulr. More 
were to be met the familiar Wood's, Clip¬ 
per, Buckeye and other modifications and Im¬ 
provements. A list or evou a cursory mention 
is not now a possibility. 
That portion of the exhibition thus meager!y 
sketched is held at Lhepnrk, two anda half miles 
from tho city. In town, tho City Hall, ivlth 
commodious halls upon the opposite side of tho 
street, connected by a bridgo, are used for tho 
less substantial And more ornamental contribu¬ 
tions, This department is a buttering success, 
showing industry, tasto and skill. To schedule 
these various departments and balls ayouM be no 
easy task, and of little Interest to the readers of 
the ltuuAL New-Yorker. 
Fruits, Flowers nud Vegetables. 
These departments aro not as creditable as 
they Bhould have been made. Only a few to 
note. The table of grapes, apples, pears, &e., 
presents a very' attract ivo appoaranco. John It. 
Brown, Portland, Me., six varieties of grapes. 
CONTRIBUTED RECIPES 
To Cook Caulifimccr. —Cut off the flower- 
head, when it is still solid. Soak it. for 
tAventy minutes in salt and water; boil it in 
fresh Avater for twenty or twenty-five min¬ 
utes ; then serve it up on milk toast or on 
water toast, and add a dressing of drawn 
butter. This forms a delectable dish. 
The Indiana Green Tomato Pickles may he 
made by slicing them lengthwise into two 
or three pieces. Sprinkle them, on a plat¬ 
ter, with salt; after tAventy- four hours, pack 
them in layers in a stone jar, sprinkling 
over each layer a mixture of various ground 
spices, including pepper and mustard; a lit¬ 
tle sugar may lie added. Two or throe small 
onions, somewhat larger than filberts, should 
iie placed in eacii layer. Fill up the jar, 
when the layers reach nearly to the top, 
witli good cold vinegar. Cover, and tie a 
cloth tightly over the jar. If wanted in the 
early part of winter, pour on the vinegar 
scalding hot. 
Elderberry Wine, when desired for medi¬ 
cal purposes, is sometimes made with spices. 
We append t\A T o recipes: 
1. Take of cold soft water, I avo gallons •, of 
raisins, six pounds; of elderberries, half a 
gallon, of powdered ginger, three-fourths of 
an ounce; of cinnamon, cloves and mace, 
(equal parts,) the same quantity, in all. Add 
a small orange or lemon (peel amt juice.) 
Tho raisins should soak in tho water one 
day before being mashed. They should 
then he returned, and the mixture be bruised 
and stirred. When fermentation lias nearly 
ceased in the mixture, strain off carefully 
the expressed juice; put it in a cask or jug, 
aud close it, after adding a pint of brandy ; 
do not close it tightly till after a few days. 
If bottled, tic doAvn and seal the corks with 
melted rosin, 
2. Put the ripe berries in a jar, and heat 
them through in boiling Avater or in the 
oven; strain them through a sieve, and then 
squeeze out the juice through a cotton or 
flannel hag. Put, it in a kettle, and add a 
pound of white sugar to every quart. Boil 
it ami skim it well. Pour it Avhcn ferment¬ 
ed, into a cask or other suitable vessel, and 
fine it by means of half an ounce of isinglass 
(dissolved in cider) and three eggs to every 
five gallons. Close it up and bottle it in six 
months. Spice, (lied in bags,) if desired, 
maybe put into the kettle when the juice 
is boiled. Tiie fining of Avine may often as 
Avell be omitted. 
Frost Grape, Wine. —The wild frost grape 
makes a delicious Avine, resembling port. 
The juice may be diluted Avith Avater, in 
quantity equal to the juice. Add tlirec- 
fourlhs of a pound of sugar to every gallon 
of the liquor. Brandy may ho added, in 
proportion of half a pint to five quarts of 
wine, when the Avine is bottled or closed up 
in the cask or jug, which should he done 
when the fermentation lias ceased.— x. y. 
Elderberry Wine. — .T. E. IIofpman, in Ru¬ 
ral, Aug. 28, inquires how to make Elder¬ 
berry Wine. Tell him when the berries aro 
fully ripe, (the riper the better,) to pick them, 
put them (stems and all, as they will press 
much better mixed with tho stems, and the 
stents will not injure the juice,) into the press. 
To every pint, of juice add three-fourths of 
a pound of sugar. Put in an earthen jar or 
some sweet wooden cask, and place in a cool 
cellar to Avork ; when it is done working 
stop tight; let it. stand till warm weather 
next spring, then it will work again, when 
it must again have vent; when done working 
rack off and bottle, or cork tight in a cask. 
— B. M., Athens , Pa. 
Farmer's Pudding. —Mix a smooth batter 
in these proportions-—One cup of flour, one 
of milk, one egg, a trifle of salt. Bake half 
an hour in a qniclc oven. Serve with sweet¬ 
ened crealn or pudding sauce. 
Boiled Bread Pudding. —Parc ihc crust 
from stale broad and crumb the bread in 
your pudding pail, not putting it more than 
two-thirds full, for it needs room to rise; 
cover witli milk and set near the fire to 
Avarm and soften. An Hour or more before 
dinner beat witli it an egg to a quart, of the 
mixture, put the cover on tightly and set it 
boiling water, not allowing it to stop boiling- 
till done. Serve Avith sweetened cream. 
If you try this once you will never make 
a baked bread pudding again. Fruit im¬ 
proves it. 
Mock Tapioca Pudding. —Take two-thirds 
| of a cup of barley, a trifle of salt and two 
vji quarts of sweet milk ; put in a pudding pail 
(sA and set in a vessel of liot water, to keep 
from scorching, and let it gently simmer 
several hours, till quite tender; then beat 
Fy two eggs and mix with them a cup of cold 
A milk. Take the barley from the stove, pour 
M into a shallow dish, sweeten, flavor with 
jyV nutmeg, stir in the cold milk and eggs, bake 
ft about half an hour or more, (stirring oeca- 
NEW YORK STATE FAIR 
Elmira, Sept. 10th, 1800. 
Grounds, Mnnnsreiiicut, &c. 
The twenty-ninth Annual Exhibition ol' tho 
New York State Agricultural Society is held in 
the valley of tho Clmrnung, In tho western out¬ 
skirts of tho city of Elmira. Tho ({rounds ure 
flue, both in location and present condition. 
Twenty-live or thirty items aro Inclosed, mid the 
fences, bails and sheds wore constructed lor this 
occasion. Hardly undulating enough lu bo 
called rolling; yet theaurfneoavvollafrom a dead 
flat, and one can sec across tho valley on Cither 
side, to the wooded, circling hills which bound 
the horizon. On ono sido stand the cattle, swlna 
and sheep pens, on the opposite aro ranged tho 
horse stalls, with a track near by encircling live 
or six acres In tho center aro the poultry 
sheds, the various halls, and tho Police, Tele¬ 
graph, President’s and Press ollices. Near tho 
entrance stands tho business office and therc- 
freshinent department. At tho further ond Im¬ 
plements of all kinds nro scattered over tho 
ground. Taken altogether, tho grounds nml 
buildings look neat, roomy and woll arranged. 
1’hore is a ohanco for an excellent Fair. Tho 
weather is propitious. Judging by to-day’s 
crowd, the receipts will furnish no just grounds 
for complaint. But tho Exhibition itself falls 
below any one of tho three next preceding it, 
and hardly ranges above a respectable County 
Fair. 
There is a nowand excellent feature this year, 
and It Is to bo hoped that, the Hocioty will per¬ 
sist in Cnfurelng the rule that tho entry books 
shall be closed several weeks prior to the Fair, 
and nothing be allowed on exhibition which is 
not entered previous to theft' closing. Tho re¬ 
sult tlds year is a woll arranged catalogue of one 
hundred and llfty-two pages, describing I’.UiSi 
entries. It Is practically a hand-book of tho 
Fair. In the ease of Stock, description, pedl- 
groo, and, If for sale, prices, aro given. Imple¬ 
ments are also described, priced, and tho 
makers' address given. It forms a valuable 
record of tho Exhibition. There Is some grum¬ 
bling because ot tho exclusion from exhibition 
of articles not thus entered, and a disposition 
to attribute tho moageruess of tho show to this 
cause. But a glance at tho catalogue shows the 
entries to bo numerous enough, aud the empty 
stock pens and shelves in tho hulls arc tho cards 
of those who didn’t chooso to exhibit after 
making those entries. 
The management of our State Fairs may be 
Justly open to severe criticism and mdlcaL 
ehaugos necessary to enable the Society to eon fee 
tho greatest benefit, on its supporters Hot there 
is a class of chronic gum biers who hound tho offi¬ 
cers of tho Society and decry its rmmugemeui, 
either from fancied, paltry, ungrounded provo¬ 
cations, or because they aro stirred to wrath by 
tho crossing of some pecuniary interest. The 
grounds for such attacks m o u measure of tlicit 
l’oroe. Tho Society dosorves the warmest praise 
from Hie farmers of this State for a strict adhe¬ 
rence, in tho exhibitions, to legitimato work. 
The Now York StatO Fairs are tha purest of any 
Ami If somo rules which tend to 
Sen filing PicklcM in Urn mn.— f observed Jan late 
Rural a recipe for nut king pickles, In which it 
says “scald thorn with vinegar In a brass kettle." 
Now, every housekeeper ought to know that the 
action of the vinegar on the brass Is such as to 
poison tho pickles to a certain extent. I never 
buy or eat a very green looking pickle, for fear 
it haa boon scalded in brass. I never oven allow 
sweet Cider to be boiled down in brass; porce¬ 
lain, or even tin, is better.— Housekeeper. 
BuliHiiiiitex fur —During the blockade of 
Southern ports, various substitutes were used 
for cotfoo. Tho most popular was ryo. Sonic 
usod wheat; somo dried sweet potatoes; some 
dried peaches; some the root of ttie dandelion ; 
somo parched com. There is no evidence that 
any of tho substitutes were attended with dele¬ 
terious influence upon tho health.—\V., North 
Carolina. 
Caraway C'nkrs.—Ono cup of butter and one 
quart of rolled sugar, mixed to a cream; add 
two quarts of Hour, a teuspormful of essence of 
lemon and half a pint of caraway seed. A tea¬ 
spoonful of Chemical S iaternins, made by D. B. De 
Land & Co., Improves it. Roll out into fancy 
shapes. 
SELECTED RECIPES 
Green Corn Fritters. —Mrs. A. J. Long, 
Grant Co., Wis., tells the Germantown Tele¬ 
graph how to make them:—Tivelvc ears of 
the best SAveet corn grated raw from tho coll 
and the milk scraped from the cob with the 
back of a knife, two tablcapoonfuls of flour 
and a pinch of salt, beat six eggs very light 
and pul into the mixture ; if eggs arc scarce 
use three or four. Have ready some nice 
sweet lard boiling hot in a broad pan, drop 
the fritters in, a spoonful at a time, not 
alloAving them to touch; when broAVn on 
one side turn and brown on the other; they 
bake very quick arid should be sent to the 
table piping hot. I make them every sum¬ 
mer, and they arc considered almost equal 
to fried oysters. 
Baked Tomatoes. —Fill a deep pan (as many 
a9 will set on the bottom) with ripe tomatoes, 
round out a hole in the middle of each large 
enough to put a good-sized lump of butter 
in; after the butter is in sprinkle a little 
flour all over the top, also pepper and salt; 
put a teacup of water in the pan to keep 
from burning and set them in the oven and 
bake till done. They are delicious.— Ger¬ 
mantown Telegraph. 
When to Sweeten Tarts. —Dr. I/etitf.rt, in 
His lectures on Food, states that common 
cane-sugar is adulterated in Europe by 
means of starch-sugar, or even starch itself. 
Starch-sugar, or, as it is sometimes called, 
grape-sugar or glucose, has a low sweeten¬ 
ing power—not half so great as that of cane- 
sugar—in fact, it is produced from the latter 
by the action of vegetable acids and beat, 
when cane-sugar is added to fruit in making 
a tart or fruit pie, and in making jellies and 
jams. It is false economy, therefore, to 
sweeten to any extent before the tart is 
baked. Some American housoAvivcs have 
discovered, by practice in making rhubarb 
pies, which require a large amount of tho 
sweetening principle, that a given quantity 
of sugar will be most effective when the 
largest portion is applied to the pie after it 
has been taken from the oyen. 
Farmers’ Dwellings.—I,. D. Bnook struck the 
koynote In a late tsauo of the RURAL by statins; 
that farmers’ and mechanics' wives aro thor¬ 
oughly disgusted with the system of architec¬ 
tures that puts tho kitchen in the roar portion 
of the house. It may be well enough for the 
aristocratic to thus arrange their kitchens; but 
farmers' wives, and tho wives of laborers gener¬ 
ally, demand a reform In Hits direction; and l 
am glad there la one who has thus publicly de¬ 
nounced this system. Mr. Snook latslhethanks 
of many in this section for his pleasing illus¬ 
trated articles which have appeared in the 
Rural—A Farmer's avife, Itushvittc , N. Y. 
in the Union 
raako them »o scorn hard In certain oases, it 
Is bettor to enforce them than to bo lax. A liltio 
leak in tho dyke soon swells to a torrent that 
breaks all bounds, and one or two concessions 
muyglvo rise to moro complaut than rigid en¬ 
forcement. 
The Cattle. 
But let, us tako a look at tho Cattle. AVo shall 
find plenty of ompty stalls, but though few In 
number there is somo very fiuo stock. Thore Is 
nothing from tho Dominion across tho lakes, 
nor fromauy othor State. Worst of all, many of 
tho first, herds of Now York are not hero. 
Tho best Short-Horns hero aro those Of Mon. 
F. Cornell, Ithaca. Mo exhibits fifteen head. 
The herd prize wits taken by his cow “Kirk- 
Jeavlngton 13th," « roan, bred by tho exhibitor, 
calved in April, W>, sired by 3d “Lord Oxford," 
dam “ ICIrkleavington nth.” “ Princess lath,” by 
“St. Valentine," dam “Princess 13th,” of tho 
same ago, was in tho estimation of many fully 
equal to the prize cow. In tho sumo class Mr. C. 
exhibited “ Rosamond," bred by ft. A. Alexan¬ 
der, Woodford county, Ky. His yearling bull 
“Locomotive," by "St. Valentino,” dam “Lu- 
ciuda," was decorated with blue ribbon (first 
prize,) also tlio bull calf “Baron Booth,” by 
“Crowbar,” dam “Marla Booth," by “ Duke of 
Oxford.” It Is hardly accessary to praise his 
stock. The breeder who can exhibit us lino ani- 
Plan for (ce-IInnsc Wanted.—'Will you please 
give me your bust plan lor a family loe-houso? 
•Should tho building he set on u tight foundation 
containing dead air under tho loo or should it 
be sot on phial’s, and give free circulation under 
the lloor carrying tho IceV H. H„ Warsaw, III- 
In previous volumes of Rural have been 
given several plana of ice-houses. Wo may 
republish some of these. Meantime, Jet Buch 
of our readers as have good family iee-houscs 
tell our correspondent how they were built. 
Lighting Stalden.—The proper lighting of sta¬ 
bles is one of the most Important points In rural 
architecture. Any animal going front such a 
dark den as many a stable is, feels almost blinded 
by the change, and suffers often intense pain be¬ 
cause of it. Repeated sudden transitions from 
