class tull-power lron-sernw * 
TIER NO. 16 NORTH KJV1 
hq. ships from 
FRIED POTATOES. 
Josh H. Brown is likely to have business 
enough doffing his liat to the Rural, house¬ 
wives. We give a few examples of the way 
they propose frying his potatoes for him. 
Mrs. E. E. Larkeb writes;—“Take some 
smooth, medium-sized potatoes, pare care¬ 
fully, wipe with a towel (don’t use a drop of 
water), slice thin and evenly. Have ready 
a kettle of hot, sweet lard, or fried meat 
fat (it should be hotter thau you would have 
it to fry cakes in), drop in your potatoes— 
not so many as to crowd when they come to 
the top. Cook till a light brown ; skim out, 
sprinkle with salt and pepper, and place in 
an oven to keep hot; let the kettle stand 
till the lard smokes a little; then put in 
more potatoes. If Josh has grumbled about 
his potatoes till he has to wear false teeth, 
the potatoes should be a very light brown." 
M. L. TUTTLE writes:—“ Take somo pota¬ 
toes, pare, and slice them very thin. Fry 
some pork; when done, take it out, and then 
add some lard to the pork fat,, and put in 
the sliced potatoes aud fry them, like dough¬ 
nuts, until they are a light brown. Skim 
them out as free from the fat, ns possible, 
and salt to the taste. A very pretty way is 
to cut them in thin strips, instead of slices. 
Try it; I know you will think them deli¬ 
cious—we do.” 
C. O. D. writes:—“ Slice the potatoes even 
and thin (with a slicor is best); soak them 
in a little salt and water over night, or a 
few hours; turu them on a cloth or colander 
to drain. Have a kettle of lard hot, as for 
cakes; put in a largo handful or two, ac¬ 
cording to the size of the kettle. With a 
wire skimmer stir them occasionally, and 
when tho white look is gone, or the edges 
turn up, skim them out and sprinkle on a 
little salt. If these do not suit, go to Sara¬ 
toga and praotice in one of tho large houses 
a while. I fry cooked, potatoes, and turn 
them as I do griddle cakes.” 
A. R. R. writes:—“Wash the potatoes 
clean before peeling, not afterward; have 
hot in a frying pan about one-half teacup¬ 
ful of drippings from good fried pork no 
ham gravy or lard from the tub. Into this 
slice, thinly, three layers of potatoes; salt 
and cover; keep them just hot enough to 
cook without the least bit of scorch; yet 
they must not cool, as that would cause 
them to soak with fat. Fry till a reddish- 
brown on the bottom, removing the cover 
very often, aud with a thin knife raise the 
edges and see that, they are cooking all right. 
Now turn the frying pan over, on a platter 
larger than itself, that no grease may drop; 
slip the potatoes back, the other side up, to 
fry that side. Cover a few moments at a 
time, but watch closely, and carefully move 
the hot pieces to the bottom, that one side 
of each piece may brown. Do not break 
any. When all are tender, remove to a 
covered dish, to keep hot while you cook 
the rest.” 
Wash and pare the potatoes and slice 
them thin, uot an eighth of an inch thick; 
have ready a frying-pan with a little hot 
fat (I always fry them after having fried 
some kind of meat, aud have fat just to 
oover the bottom of the pan); put in tho 
potatoes and spread them evenly over the 
pan, but not more than three or four slices 
deep. Pepper and salt to taste; pour in a 
half tea-cup of water; cover tightly, aud 
cook until the water is gone; then remove 
the cover aud stir carefully so that they 
will brown evenly, and if you call them 
abominable, why, much as I desire that 
honor, Josh can doff his nat to some one 
else.—C. I. 8. 
Tell W. R. S., who gives the directions 
for “potato-fry,” in Rural New-Yorker, 
July 27th, that if she would use good cream, 
and frv well in it, she will have a “fry ” 
that Mr. Brown would have a great deal 
more reason to take off his hat for than to 
use milk. This makes a “fry “lit for any 
epicure, whether his name be Brown, 
Smith, Jenkins or Jones.—Floketta. 
Take the requisite number of raw po¬ 
tatoes, pare aud Blice thin; and if the po¬ 
tatoes are old, let them stand five minutes 
in cold water after being sliced. Take 
equal parts of fresh lard and butter, each, 
half the size of a large hen’s egg, aud let it 
become hot in the frying-pan, then add the 
potatoes, sprinkle a little salt over them, 
and cover tightly. Fry fifteen or twenty 
minutes over a moderately quick fire, stir¬ 
ring them two or three times with a vvide- 
bladed knife, so they will brown evenly. 
If proper care is taken in stirring and keep¬ 
ing the heat steady and constant, they will 
0BE 3 S BUBAL MEW-YOB 
come to the table crisp and tender, aud will 
have the merit of being genuine fried po¬ 
tatoes, not “ boiled ones hashed up.” If 
Mr. Brown finds this method a success, 
and 1 know he will, he need not take off his 
hat to me, but may pay his best respects to 
Mrs. Brown, as a good husband should.— 
Mrs. N. A. Parker. 
-♦♦♦- 
ODDS AND ENDS. 
To Make Pop Corn Balls.—While pop¬ 
ping your corn put some sirup on tho stove, 
the nicer tho better, and boil it down quite 
thick. Put your corn, while hot, in a dish- 
pan, or any large vessel convenient, pour 
the sirup over it and stir it well with ft 
spoon. It only needs enough to make the 
corn stick together. Butter your fingers 
and make up the balls quickly any size you 
wish. Lay on a plate until cool, aud they 
are nice. 
To Make Whisky Pickles.—In these 
degenerate days wo often get hold of whis¬ 
ky that will cat up cucumbers speedily. 
Better leave such liquor for the human 
stomachs which crave it, and buy alcohol 
pure. It is just as cheap, for it can be re¬ 
duced with water according to its strength. 
1 have used a gallon of alcohol to five or six 
of soft, water. Pick your cucumbers, wash 
carefully, so as not to bruise them, and put 
them in as fast as they are collected. Stir 
them up from t he bottom every day, aud 
stir in tho scum that rises as they work. 
This process soon makes good pickles aud 
sharp vinegar. The sun or tire hastens the 
process. The pickles are nicer if small. 
To Preserve Siberian Crabs.- I have 
preserved them, a pound of sugar to a pound 
of fruit, the old fashioned way, leaving on 
the stem and skin; und if one does not 
mind the sugar, t hey are nice; but another 
way that some manage is to cook the fruit 
in just enough water to keep from burning 
till soft enough to rub through a sieve tine 
enough to keep the seeds and skin from 
passing through; then put a pound of sugar 
to a pint, of pulp aud boil down until quite 
thick. It takes a careful hand to keep it 
from burning. If it, is to be used up imme¬ 
diately, less sugar will do. If well done 
this is very nice.— Aunt 8ally. 
Elderberry Wiue.—In answer to a cor¬ 
respondent we give t.he following recipe, 
contributed to the Cincinnati Gazette, pro¬ 
nounced goodThe berries (which must be 
thoroughly ripe,i are to be stripped from tho 
stalks, and squeezed to u pulp. Stir and 
squeeze tho pulp once a day for four days; 
then separate the juice from the pulp by 
straining through a siovo. To every gallon 
of juice add half a gallon of cold spring wa¬ 
ter; then boil nine gallons with six ounces 
of hops for half an hour; strain and boil 
again with three pounds of sugar to each 
gallon for ten minutes, skimming all the 
time. Four it into a cooler, and when luke¬ 
warm put in a little toasted bread with a 
little yeast on it, to set. it working. Put it 
into a cask as soon as cold. When it is done 
working cork it down and let it stay six 
months before bottling. 
Yeast from Grape Leaves.—We do not 
know the origin of the. following. We find 
it in an exchange unoredited, but it may be 
of practical use to some:—Last summer I 
discovered that grapo leaves made a yeast 
in some respects superior to hops, aa the 
bread rises sooner and has not the poculiar 
taste which many object to in that made 
from the hops. L'se eight orteu leaves ’for 
a quart of yeast; boil them about ten min¬ 
utes and pour the hot liquor on the flour, 
tho quantity of the latter being determined 
by whether you want the yeast thick or thin. 
Use hop yeast for raising it to begin with, 
and afterward that made of the grape 
leaves. Dried leaves are equally as good as 
fresh. Sometimes the yeast has a dark film 
over its surface when rising, but this entire¬ 
ly disappears when stirred. 
To Remove Iron Rust Prom White 
Goods.—A remedy which I have tried and 
found effectual, is this: -One ounce of oxalic 
acid dissolved in one quart of water. Wet 
the iron-rust spots in this solution and lay 
in the hot sun; the rust will disappear in 
from three to twenty minutes, according to 
its depth. I have just experimented by hold¬ 
ing a rusted cloth, wet in this solution, over 
the steam of a boiling tea-kettle, and the 
rust disappeared almost instantly. In 
either case, the cloth should bo well rinsed 
in water as soon as the rust disappears, to 
prevent injury from the acid. Many use 
this acid to remove fruit and ink stains 
from white fabrics. When diluted still 
more, it may be used to remove fruit or 
ink stains from the hands. 
"XHiscclInueoue QUhievtiscmcnts. 
1YII.URI)»8 PRACTICAL DAIRY 
’ HUMlAYDRY : A Complete Treat¬ 
ise on Dairy Farina and Farming;, 
Dairy Stock and Stock Feeding, 
milk. Its PI a n age in cut and JTInn- 
uPicture into Rutter and Cheese, 
IllMory and Mode of Organiza¬ 
tion of Rutter and Cliocsc Facto¬ 
ries!, Dairy (Jtnislls, Etc., Etc. 
BY X. A. WILLARD, A. Iff., 
Dairy Husbandry Editor of Moore's Rural New* 
Yorker, Lecturer in Cornell University, Maine 
Agricultural College, Etc., Etc. 
This Is the most full, practical anil reliable work 
on Hairy Husbandry extant; Indeed the only one 
which describee the recent great Improvements In 
tho Dairy Business. It, Is highly commended 'ey lead¬ 
ing Agricultural and other influential Journals, and 
must speedily beeome (In fact Is already) the Stand, 
atil and Only Authority. It will pay every one en¬ 
gaged in any brunch of dairy business, or who keeps 
a single cow, to obtain and study this work. 
, Practical DAiiiy HrsBAJcimv embraces .VIfl 
Large Octavo Puce*. Is handsomely and fully 
Illustrated, printed on superior paper, and elegantly 
bound. It Is a Subscription Book, and a liberal emn- 
nusslon Is given Agents who canvass Counties, An. 
1 lie Agents or the lit u.\i. Nkw-Yorkbu (especially 
those In Dairy regions) will do well to try the sale of 
this work, To any person residing whore thorn is tie 
Agent, or who eannot wait for one, the Publisher will 
send a t opy of the work, post-paid, on receipt of the 
price, (or for >5 the nook and RURAL Nkw-Youk- 
kh one year.) Address 
/). I>. T. MOORE, Publisher, 
!i Iteckiimn St., New York. 
T> A N D A I, I. » S FRACTICA I, SHEP- 
IIESCD ; A Complete Treatise on 
the Rreedluc, management and 
Diseases of Sheep. 
This Work, by the Hon. Henry 8. Randall, 
LL. D„ (author or “ Sheep Husbandry In the South,” 
“ Fine Wool Sheep Husbandry,” &<■.,) is Die Stand¬ 
ard Authority on the Subject. It It tho most com¬ 
plete anil reliable Treatise on American Sheep Hus¬ 
bandry ever published, and (as the New England 
Farmer says) " should bo 111 the baud and head or 
overy person owning sheep." 
The 1 ’IulCTK'AL Skepukiui contains 462 pages, and 
Is II lustra ted. printed and bound In superior style. 
Twenty-seventh Edition now ready. Sent by mail, 
poflt-puld, ou receipt of price- Address 
JD. R. T. DIOORK, Publisher, 
5 Heckman Si., New York, 
A GUN’S AMERICAN CATTLE: 
•* *- Tlielr History, Breeding and 
management. 
Every breeder or owner of Cattle should have this 
work by lion. Lewis F. ALLEN. Fix-Prost. N. Y. State 
Ag. Society. Editor of ” American Short-Horn Herd 
Hook,” &c,, Ac. It i.t n h/imlMnmolv illtiMtnitrfl and 
wi ll printed and bound volume uf 623 duodecimo 
pn«o«. Mailed, poat-pnbl, to any niUin'.xs tn !/ulU)d 
or Canada, on receipt of raducod price, ftt. 
Add rw<R 
T. IVIOORKt 5 Beelitimit Sb t N. Y. 
ArON»,Y IN THE GARDEN: A Ve«- 
eiiibl© manual, Prepared with u 
view to Economy and Profit. 
This WovJt upon Kitchen and Market Hardening, 
and til© KW»nl Culture of l(.ont Crops, l«t by p. T. 
Quinn, PTr “*■ ■* ** - 
— - liiiltnr* of Root Crops, Is by P. ,. 
OtrpSN, PTaiJtieiil Horticulturist, (Author or "Pear 
Culture for Wnalt, ) and should be owned and studied 
by every one Interested In Hardening, It. Is au able, 
practical, pm! uscly llluslruted work ol' 208 12mo. 
pages, bent, post-paid, for $1,60. Address 
D. I». T. MOORE, Publisher, 
_5 Kerb ion o Ht.» Neff York. 
Till; PBOPLBU PRACTICAL 
1 POULTRY ROOK : A Work on 
the llrcedlnfl, Rearing, Caro and 
General management of Poultry. 
By Wm. M. Lewis. 
This is one of the finest gotten-up works on the 
subject on w hich It treats, for Its size und price, of 
any publication of the kind in this country. It. is 
finely ond profusely Illustrated, and printed and 
bound In extra stylo. Contains 221 largo octavo 
pages, bent, by mull, post-paid, for 11.50. Addruss 
IL I). T. HOOKE, Publisher, 
5 lloekinnu Sit., New York. 
A OhkAt rAFKTt. — The Rural Nsw-romant, 
published by I». D. T. Met re. S ISeckmsti street. New 
York, la rhe Great National Illustrated Agricultural 
and Fnni fly Journal of tho Nat but, sixteen large 
double quarto pugoa, devoted to the Fsrm, the Gul¬ 
den, the orchard. Live Stock. Dairy Business, House¬ 
hold A a drs, Markets. General intelligence, and 
Choice heading: for the Family Circle. The Kl-bal 
has long Leon tho (uvorlto farm and (Reside weekly 
of America, and is undoubtedly the cheapest and 
best Journal of Its class now published. We have 
expressed ourselves freolv and often, that it is the 
greatest paper In all this land. Terms, #2.50 a year. 
Gazette and RITUAL 18.50 a year. 
FOR LH ERPOOt, 
tVIA 0C 1‘IENSTOWS.) 
CARRYING THE UNITED STATES MAI LB. 
great western 
GODIVA. Tltia I’nlnpitlut Ijora of otir Inteit F»rIs Noveltloi* 
It (ontnbu iMfioy l»*w ntnl vary r/iltinblo fVoturea. VVithem looping 
It enn Hn worn aa a l-utjf buAouino, or loonM (na shown 
In cot) It u n most rlr^/uiL I’nlnnmui. 1 ho ornamental back pieco 
|*o*<ea oyor ibo gboubinrit and forma o nwit l ut eapo la front and li 
“ adjuitablo mnj 1*o worn or not no fnnoy dirtnto*, thus conall- 
tullug rtoo entirely .llrtbront J’olonnlec in Appearance. The buck pieco 
l» Romotiuses mnuit in mlret or satin, ond richly trimmed, and ct*n* 
nlolf n a bril llani toilet when worn with a Lou»o i!r««. linldes ita 
boftutifal variations It la wall ndupUd to Boy material. Takes si* 
vAr.U of *M l»n U rooda. Prion of pattern with cloth modol ONE 
DOLLA H. ttoo f'REMIU M OW'Ivlt beta* . 
NEW FALL WRAP, la ft siequo and c.npe, with n thribblo 
box-plant laid oo tbe under sldo )u tho back, and In placo of t-bo 
broad nlnat of last •canon ; just tha tbrro ed^rs nrs visible from 
each side, giving the appeurunco of jix round folds, tho capo 
slopes gracefully to tho hark, und Is loft open to trim, Tho sarquo 
hoi a lnrgu sloove, which cun bo used or not, na weather or uoai> 
fort demand. 
Wn give this ns one of tho very best for fall ond winter cloak 
■mdo In cither velvet or cloth. Tbe orijrluol U of dark blue ladlos* 
cloth. Scolloped and bound with velvet ord velvet buttons. 
Takes I limn yards of lndlen > cloth. Potlnm, with cloth model, 50 
cent*. AVe ;>r*//uum rffet Mom, 
WWr 702 W VS < 
PRKITO. Chernies for Udy. Its great. *nero»« In Uftdtarall 
other style* )a owing to lla perfect fitting bund and sleeve. Tha 
curved arm size Is an improvement of wvcA valoe, as it will not 
nui the shoulder or A*nd tha arm, and also avoids tbs homely, 
perplexing utmset. Taken three yardfl linau for me<liu&o~«k«. 
Pattern, with cloth modol, 79 coot*. Seo Premium below. 
Wo *lvoa CLOTH MODEL with each pattern which SHOWS 
every aeam.pi*^, gather, loop, sir.., how to put the garment 
together hy tho nut torn.'land howlt will looh when complcted. By tho 
uaottfoar Cloth Model* any peraon who ran sew ran FINISH tb« 
moat difUr.nlt garment n* oantly u t.ha plainest. They are PER¬ 
FECT GUIDES. 
Premium Offer! 
If you vnrlto tbe following, viz.: 
[RCRAL, 1170, 1105. 752,1 
And Aign yonr name, giving your P. O,. Co. and State, 
and then Inclose It. with One Dollar und Ten Cents, to 
us. we will make you n ye.arlu tubnc-rlbor to Smith's 
Illustrated Pattern B Hsaar (hrgin with the present 
No.), and send to you hy return mail all, the patterns, 
with doth models complete, of the three above en¬ 
gravings, as premium. Now Is the time to Subscribe! 
gruvtngs, as premium. No 
Either Of tho above pal 
receipt of ita markod price 
patterns sent by mail upon 
Ice- 
SIVTXTJJ’S 
.... - DAY. as follows; 
MANFLVSTAN.Vopt. J. IL ItPfA'.. Anf.2^,nr 2 p!M. 
W r,t :.W*- <• * P- M- 
C 0l/U GCAtii.;: ^ Sepu «. at3 P M. 
WYOMING. Cant. Whinkuay .Sept. 11, at 12 M. 
IDAHO, I apt. l'RICC... .Sopl. 18, at 3 P. M. 
Cnblti passage, iso, gold. Steerage passage (Office 
No. 29 Broadway), $89, currency. 
For freight or cabin passage apply to 
WILLIAMS A GUION, No. (18 Wall St., N. Y. 
Bairn “ iLffAvs cool” sms Mi Limn. 
I Price 25 Cts. 
With 1'aietit Hollow Handle. 
A KITCHEN LUXURY. 
Sample sent by mall, post-paid, on 
Brown’s Double tone Ventilating Damper. 
The best in use. Price 50 cents. 
For sale by all Diallers. Manufactured by 
G. B. W ALDRIDGE. 55 Chum hers Wt-, N. Y. 
M AGIC PHOTOG It a PHS.-The Wonders of 
the World, 25c. a package. 5 assorted packages 
for $1. Send to W. D. W EMYSS. 730 Broadway, N. Y. 
ONE DOLLAR A YEAR. 
Premium I Bee above Premium Offer." 
It is the heel and cheapest fashion mag mine In the 
world. It is the New York City ladies’ authority In all 
matters pertaining to toilets. It Is the only fashion 
publication In this country that imports Styles and 
sells patterns ot them. 
Tins present number contains a large double-page 
fashion plats, II by 22 Inches, printed on beautiful, 
heavy, rose-tint paper; Foreign Correspondence; 
Criticisms; Btorles; Hints. Etc., Rtc.-wttli Informa¬ 
tion In detail upon all parts or ladles’, misses’ and 
children’s dress and dress making. 
Also n Half-price check, which entitle* each holder 
to select any pattern contained in this number by 
sending half price. 
Single Copy 25 Cents. 
The American News Co. Bupply the Trade. 
TSf* Catalogue of Fall atirl Winter Styles mailed 
upon receipt Of stamp and address. 
Be particular to address, very plainly, 
A. BURDETTE SMITH, 
Smltli’a Pattern Bazaar, 
914 Broadway, New York. 
domestic dfconomir. 
1. O 
