three tablespoons of sugar, and drop on the 
custard while hot; season to taste; I use 
nutmeg. Should eggs be scarce, which is 
often the case, one can substitute some 
corn starch; one tablespoon corn starch is 
equal to one egg.—E. M. Vanness. 
Three pints of milk, eight eggs, a little 
salt and nutmeg, and four tablespoonfuls of 
sugar. Put the milk over the Are to boil, 
and drop the whites of the eggs in by tho 
spoonful; let it boil a moment, and turn the 
whites over; remove in a minute more to a 
plate. Beat tho yolks of eggs to a froth, 
with sugar, etc., and stir in the milk; turn 
into your dish and spread the whites over 
the top; ornament with drops of currant 
jelly over the top or sugar-sand put on in 
flowers or figures.— l. e. k. 
PUT one quart of sweet milk (cream i3 
much better if one has it) into a tin kettlo 
of hot water; let it scald, then stir into it 
gradually the yolks of five eggs and one cup 
of sugar, beaten together; when cool, flavor 
with one teaspoon of lemon. Beat the 
whites of the eggs to a froth and put. on to 
a basin of hot water; let it remain five 
minutes, then place it on the top of the 
other; when cold it is ready for the table.— 
c. L. .1. 
I send you the following:—Ono quart 
of milk, 4 eggs; take tho yolks and put them 
in the milk; add sugar to your taste; put 
over the fire and let it come to a boil; if you 
boil it, it will curdle; season to suit the 
taste: put some milk over the fire, and 
beat the whites of the eggs to a froth; when 
the milk boils, put the beaten eggs on the 
milk to boil; then place it on the custard, 
and your Island will be Floating.— Millie. 
Set a quart of milk to boil, then stir into 
it the beaten yolks of six eggs; flavor with 
lemon or rose, and sweeten to taste; whip 
the whites of the eggs to a still froth. When 
the custard is thick (don’t let it get watery), 
put it in a deep dish and heap the frothed 
eggs upon it. Serve cold.—S. 
Domestic Inquiries.—C. L. J. wants a 
good recipe for citron cake.“A Young 
Housekeeper ” asks for the methods of 
cooking egg plants used by our readers. . . . 
Emma Y. P. “docs wish that about ten 
thousand contributions from our readers, 
as to their respective modes of making dif¬ 
ferent kinds of salad, could bo secured.” 
She so loves salad! 
for If the Dutch can in one year make 
such rapid strides in face of all our pains¬ 
taking efforts, then it is easy to see where 
our cheese will rank in the scale another 
year. 
But we arc sometimes told that America 
is making too much cheese—that we are 
over-producing, and low prices must, as a 
consequence, fall in a glut on the market. 
Are we over-producing ? The markets are 
cleaned bare every year, ami no considera¬ 
ble stocks are carried over. It is exceed¬ 
ingly difficult to obtain old cheese any¬ 
where, and although there is a premium on 
such cheese, It cannot be had. We are not 
over-producing. Our cheese is all needed, 
but it is distributed as a spendthrift wastes 
his patrimony—rushed off on tho principle 
that there is an over-produotion—a scram¬ 
ble to get cheese forward without judgment 
as to time or economy as to prices. 
It was not our purpose to discuss the in¬ 
tricate questions of trade, or to point out 
causes that have led to decline in the Amer¬ 
ican cheese produot. Accepting the fact 
that our best cheese brings but C4s. to 66s., 
we go back to tho question, whether as 
much money cannot be made by exporting 
butter as cheese. 
We bold that, with the conveniences and 
skill found in American butter factories, 
butter can be made as fine in flavor, and as 
nice in texture and quality, as that pro¬ 
duced in Normandy. We have no statis- 
TO MAKE GOOD COFFEE. 
“A Young Housekeeper ” in the Ru¬ 
ral New-Yorker, March 30, wishes to 
know how to make good coffee, “ that will 
please her husband.” She will perhaps 
find all she wants in the articles by Mrs. M. 
N. R.; still 1 wiU give her our way, and we 
are famous among our friends for having 
nice coffee. First, get good coffee —best 
quality of Java is good enough; pick it over 
carefully, and roast with great care, bring¬ 
ing it evenly to a rich dark brown. While 
roasting add a small piece of good, sweet 
butter; this gives increased richness, and 
helps to preserve the aroma; a piece the 
size of a hickory nut to a half pound of cof¬ 
fee is about right. Keep in a close jar, and 
grind as wanted for use. If you wish to 
make coffee for t wo or three, allow a large 
heaping tablespoonful to each person; place 
in a bowl, and mix it very thoroughly 
with egg, so that ever} - particle of the coffee 
shall be moistened (one will do for two 
messes if eggs are scarce). Then put it in 
your coffee pot atld pour on boiling water, a 
little at first; shake the pot, to prevent tho 
coffee from congealing in a, mass, then add 
as much water (ami no more) as you need 
for your desired cups of coffee, and let it 
boil slowly, but steadily, for fifteen minutes. 
(Somo people never boil, only simmer.) 
Just before taking to the tabid 1 , pour out 
half a cupful, to remove the grains of coffee 
in the spout, and pour back. In a minute it 
will pour out clear as amber, and will be 
perfectly delicious if served hot with cream 
and white sugar. 
Cream is indispensable to having coffee in 
perfection. This I have always scoured, 
though living in a city the last twelve years, 
and never keeping a cow. I got milk from 
the best milkman I could find; then I care- 
SHALL WE SKIM THE CHEESE VATS! 
extra fine, brings but G6s. the cwt., while 
the common sorts sell for 44s. to 50s. Both 
of these products are largely imported into 
England. The price for Normandy butter 
has not varied much for the past two years. 
These rates suggest the question whether 
American Dairymen cannot export butter 
with as much profit as they do cheese. 
The cheese trade during the past year has 
not been very satisfactory to producers, 
while dealers claim they have made but llt- 
their transactions. It is like- 
tle money in 
ly that this claim may bn true In many in¬ 
stances. It is said by some that the Amer¬ 
ican Cheese trade tho past season has been 
very poorly managed- that there has been 
no effort anywhere to sustain prices that 
dairymen have been over anxious to sell, 
eager to go to the slaughter, and have accept¬ 
ed the situation, from week to week, and 
mouth to month, as inevitable. 
Tho buyer is naturally solicitous for hiB 
own interests, but uo further than his own 
profits are concerned. He buys from week 
to week, and is satisfied if he can make 
quick sales at small percentages above cost. 
The real value of the goods, or the cost of 
production, does not enter into his calcula¬ 
tions. Ho deals with the markets; and so 
long as he can purchase so as to make a tol¬ 
erable margin ou his transactions, it is all 
well. If the producer is makjug no profit, 
or is losing money in producing, that is a 
matter belonging wholly to the producer— 
to use a homely expression, “ he must pad¬ 
dle his own canoe." 
Foreign transactions in cheese are now 
regulated very much by cable telegrams. 
The cable dispatches fix upon certain rates, 
and the dealer goes to work buying his 
goods at a margiu on cable prices. He has 
no time and no opportunity to inquire 
whether cheese is worth more money in 
four years. It bears as large and fine-fla¬ 
vored fruit as the taller-growing varieties, 
and blooms the entire year here. I think 
it is as ornamental as any plaut I know <>f. 
In February, 1871, 1 planted some seeds Of 
it, and put down some cuttings; in six 
weeks, the cuttings were well rooted, and 
The stems were 
wc._ , „ 
perfectly full of flowers, 
so tender they bent down, and the flowers 
rested on the ground. The seedlings com¬ 
menced blooming in September of the same 
year, at from one-half a foot to one foot 
tall, and they continued in bloom until I 
gave them away in tho winter; but they 
did notripen any fruit.—A. B. N., Browns¬ 
ville, Texas, 
Peaches for New Jersey.— Wm, Par¬ 
ry furnished the following select list ‘of 
peaches for profit in New Jersey, at the 
meeting of the Pennsylvania Fruit-Grow¬ 
ers’ Society, giving a succession from earli¬ 
est to latest: Halo’s Early, Troth’s Early, 
Mountain Rose, .Large Early York, (.’raw- 
ford’s Early, Oldmixon Free, Stump the 
World, Ward’s Late Free, Harker’s Seed¬ 
ling, Late Rareripe, Crawford’s Late, Beer’s 
Smock, Heath Cling and Salway. The lat¬ 
est of these would not ripen well as far 
north as New York state. 
Monarch of the WeBt Strawberry.— 
Can you give me your opinion of the straw¬ 
berry called ‘ ’ Monarch of the West ?” How 
would it thrive in Eastern Massachusetts? 
Is it a very large berry when properly cul¬ 
tivated?— John Wayland. 
We do not know anything of this variety 
except what has been said in the Western 
papers. 
Flemish Beauty Pear in Iowa and 
Kansas.—The Western Pomologist says 
that this pear is peculiarly fitted to a light¬ 
ish soil, for the finest fruit grown in the 
above-named States has been grown on a 
light sandy loam._ 
Grape for Name.—A. P. H., East Nas¬ 
sau, is informed that we cannot name grapes 
without seeing them—we could only guess 
at it, which would be most unsatisfactory 
to ourselves and of no advantage to him. 
to get it too sweet. Place it m a glass dish; 
beat the whites of your eggs to a stiff froth, 
and drop over the top of custard.—r. A. D. 
I will send you my reoeipe, as I know 
how very nice it is:—One quart of milk, 
four eggs, reserving the white of two for 
the Island; beat the eggs with four table¬ 
spoonfuls white sugar and a trifle of salt; 
then stir in the milk, which should be 
scalding hot; let boil until curdy; then 
pour into a dish; then beat quickly the re¬ 
maining w’hite to a stiff froth; add two or 
