mim 
mm 
pan; when melted, pour in tbe omelette, 
(beaten eggs,) stir with a spoon until it 
begius to set, then turn it up all around tbe 
edges, and wlieu it is of a nice brown, it is 
done. To take it out, turn a bot plate over 
tbe omelette, and turn tbe pan upside down. 
Double it over like a turnover and serve 
bot. If not sufficiently done on tbe top, 
brown with a salamander, or a heated 
shovel. To have the omelette particularly 
fine, about as many whiles as yolks should 
be used. A frying pan especially for ome¬ 
lettes, is a great convenience. If none but 
a large frying pan is available, tip it to one 
food is enhanced by tbe ease and quickness 
with which it may be dressed for tbe table. 
At this season of the year, when fresh eggs 
are abundant, some directions for cooking 
them may be quite acceptable. If fresh 
eggs are not available, care should be taken 
in the use of preserved ones. One test for 
their fitness is to drop them into cold water; 
tbe stale or addled ones-will float on the 
water. 
To Boil Eiisr*. 
The fresher eggs are the more time will 
be required for boiling. To have them soft 
and tender, drop them in water at a boiling 
being an exception to tbe general rule, that 
what lias been fried should never be served 
in gravy, but accompanied by it; for what 
ought to cat crisp and dry, becomes soddened 
and flat. Omelette gravy should be flavored 
with sweet herbs and onion, and thickened 
with potato starch or arrow root; never 
with wheat flour. 
Omelettes are called by the name of what 
is added to give them flavor; a ham or 
tongue omelette; a veal kidney omelette, 
which is a great favorite with a Frenchman, 
on account of its delicacy; after the kidney 
is boiled, cut it into dice and heat, with the 
eggs. In the same manner, ham, anchovies 
or tongue, shred small, makes a delicately 
flavored dish. Some add onion, parsley, or 
a clove of eschalot minced very finely. Some 
throw them in cold water; roll gently on a 
table or hoard, and the shell is easily re¬ 
moved. 
Eaar Boilei-s, 
to be placed ou the table, (with lamp and 
fixtures complete,) cost from $4 upward. 
If lamps are not used, the water should be 
boiling hot when put in, and replenished 
with every new supply of eggs, else the suc¬ 
ceeding ones will not he sufficiently cooked. 
Egg racks, to set in boiling hot water, are 
convenient. 
To Fry Eirsrs. 
“ Ham and eggs" are quiLc enough to per¬ 
suade a Jew to he a Gentile, so far as the 
eating of swine is concerned. To fry eggs 
to accompany hum or bacon, pul some sweet, 
clean lard in a perfectly clean frying pan, 
sufficiently hardened to form a transparent 
veil for the yolk. Pour from a tea kettle as 
much boiling water as you shall need, 
refer you all by way of comparison to die 
sage remarks upon tbe same subject, which 
are to be found in divers portions of your 
of silk to match your dress. Your other 
questions are deferred for lack of space. 
I onus tic feonomo. 
HOW TO 000K EGGS. 
The French have nearly, if not quite, 
seven hundred ways of dressing eggs. In 
America we have a few hundred less, and 
none of them well understood or practiced 
by the “ general public.” An egg is a very 
wonderful thing — rich, delicate and brim 
full nf nnli'iiiiont Tta na an 
iiuvi ix;l n iii u vi nwm 11 > v: it; V I'll 
minutes, without boiling. They should be 
eaten from the shell with a spoon. If desired 
for toilful tmil them for tun minntpa • llimi 
fried leather ; but it is thick, in order to be 
full and moist. Omelette being very rich, it 
is not advisable to eat a “great quantity." 
The richness may be modified by beating 
two or three tablespoonfuIs of mashed pota¬ 
toes with six eggs. 
Unless a great omelette is to be made, a 
small frying pan should he used, so as to 
insure thickness. They cost from sixty 
cents upward. Five or six eggs will make 
a good sized omelette. Beat them well witli 
a fork or egg heater; add a salt spoon of 
erill • lint, t.wn nnur-es of lit I tier in 11 in frvincr 
side, so that the omelette will not spread 
entirely over the bottom. 
Omelettes are sometimes served with gravy, 
ana wuen ooiiing not, sup in tne eggs, Hav¬ 
ing broken each one separately in a saucer, 
Do not. turn them over, but keep dipping Hie 
hot lard over them with an iron spoon. They 
require about three minutes. Take them 
out witli an egg-slice, trim otT the discolored 
parts, put them on a hot platter, drain off 
the grease, and send to the table hot. Some 
place them on slices of ham ; hut the former 
method is preferable. The whites should be 
transparent, so that the yolk will shine 
through, like golden wine through white Bo¬ 
hemian glass. 
To Iti-oil (lie limn 
to accompany the eggs, slice the ham very 
thin, and soak the slices in hot water for 
about an hour, changing the water several 
times, and always pouring it on boiling hot. 
This process extracts the superfluous salt, as 
well as makes the meat tender, After soak¬ 
ing, dry the slices with a cloth, heat the 
gridiron, lay on the slices and broil over a 
clear fire. Cold boiled ham may be sliced 
and broiled, and served with eggs. Of course 
the slices need no soaking. Try this method, 
and see if it be not a great improvement 
upon the ordinary method of “ fried” ham, 
and the eggs fried in the hum gravy. 
To Foil oil Eg cm. 
To have perfect success as a “ poacliist,” 
choose eggs that are two days old at least; 
yet they must be fresh ones. Quite fresh 
eggs are too milky to he used with prime 
success. The beauty of a poached egg, like 
a fried one. consists in haviuir the white Inst. 
through a clean cloth into a stew pan; it 
should be half filled. (If you Use spring 
water, it will not require straining,) Break 
the eggs separately into a cup or saucer, and 
when the water boils, remove the pan from 
the heat, and gently slip the eggs in ; when 
the white is set replace Hie pan over the fire 
(which should be moderate) and as soon as 
the water boils, the eggs are done ; remove 
them with a slice and trim off the ragged 
edges. If served on toast, cut the bread in 
pieces a little larger than Hie egg, and about 
one-quarter of an inch thick; brown only on 
one side, and just enough to give a yellow 
color; too much browning yields a bitter 
flavor. The toast may be moistened witli a 
little hot water. Some sprinkle ou it a few 
drops of vinegar or essence of anchovy 
sauce. 
Poacliei! Earns with Hain Sauce. 
Mince fine two or three slices of boiled 
ham, a morsel of onion, a little parsley; pep¬ 
per and salt; stew all together a quarter of 
au hour; put the poached eggs in a dish, 
squeeze over them the j uice of half an orange 
01 lemon, and pour over this the sauce about 
half boiling. 
O 
Omelettes. 
A pertect omelette is neither greasy, burnt, 
nor overdone. If too much of the white of 
the egg is left in, the omelette will be hard. 
! e ^ ie sUOflld not be too hot, as it is an 
o iject to have the whole substance heated 
without much browning the outside. The 
perfect omelette is not thin, like a piece of 
add chopped oysters. 
anil Manners. 
op 
MINTWOOD’S CONVERSAZIONE, 
Funeral Fees. 
Robert L. K.- writes:—“ Is is true 
that it is becoming fashionable to compen¬ 
sate ministers for officiating at funerals as 
well as at weddings? If so, liow are the 
fees regulated V” 
It is true that such a custom is gaining in 
general practice, while it is a matter of sur¬ 
prise that it lias not always prevailed in civ¬ 
ilized communities. In rural districts it is 
Child’s Frock. 
Frock of figured Foulard, trimmed with 
gimp. Back view. Buttons under the small 
cape. Front the same without the bow. 
Infitut’s Bib. 
This bib may be made of white pique, 
Marseilles, linen or brown Holland, and 
ornamented with braid. They may be cut 
larger for children of a larger growth. 
Pelerine Collnr. 
Fig I is made of folds of the same mate¬ 
rial as the dress is composed of, and folds of 
NO. I PKLKIUNK. 
crosswise velvet, edged with fringe. Wear 
•.1 l 1,1_ 1 . . 1 rwi 1 li . miitnlvln fY\ *» 
0 * 4 */ f , v * - • * v * : n 
^ r-': - 
Child's Frock. 
almost entirely overlooked. Extra demands 
are made upon a pastor’s strength and time, 
with the utmost indifference to his own com¬ 
fort. or convenience, and with not even an 
expression of thanks for the service render¬ 
ed. Common courtesy would extend thanks, 
if absolute right did not demand compensa¬ 
tion in a more available form. It is a right 
so simple and evident, that no argument Is 
needed to support it. A moment’s thought 
Infant’s Bib. 
will establish its fitness, in the minds of even 
the most conservative. The fees are regu¬ 
lated like wedding lees—in keeping with the 
ability, generosity and appreciation by the 
recipient of the services rendered. 
No. II — Pelerine. 
velvet and lace. It may he made of white 
lace, or lace insertion and Swiss; suitable 
for young and middle aged ladies. 
lS|>rliJii Suits. 
Fanny, Hillside, writes: — “What will 
make a genteel looking suit—not very ex¬ 
pensive—for New York city wear, for April 
and May? What kind of hat, style for 
making suit ? etc., etc.” 
For a spring suit, there is such a variety 
of fabrics, that choice depends entirely upon 
one’s taste. Japanese silks ut 85 cents a 
yard, in silver grays, in black and whito 
stripes or checks, or in colored stripes and 
checks, are in great favor. The materials 
are silk and linen, and are said to be very 
durable. American silk in black, at $2 per 
yard, is very popular and rapidly gaining in 
favor. French silks, in fine stripes and 
checks, from $1 to $1.50 per yard, are in 
great demand. The black and white and 
black and gray are most in demand. Stripes 
are considered most stylish. From sixteen 
to twenty-flveyards are sold for suits. There 
are no new styles. Strait overskirts, longer 
behind; basques and sacques, with long 
black tubs; flowing sleeves. Folds are in 
favor for trimming; wide ones alternating 
with rows of small ones, or headed by them. 
For silks of light quality, however, the 
“regulation” flounce and ruffles are still in 
favor. Gipsy hat of black or white straw, 
Folimro/I A/il ** l/i iinn . l.ni 
inrjtcmc ^Information. 
GANDY FOR CHILDREN. 
It is ever a matter of wonderment how 
people seemingly possessed of a fair amount 
of judgment and information will persist, 
year after year, in committing faults so grave 
as to he, in fact, crimes. Parents and guar¬ 
dians who give doses of strichnia or arseni- 
cum to children, and kill them outright, are 
sometimes brought to the bar of justice to 
answer for the murder. But what can be 
done with those criminal adults who tamper 
with the health and life of children in buy¬ 
ing candles, in any one of the thousand 
forms for them to eat, and which they do 
eat ? Like many other devices of the devil, 
(which is a word signifying with us, evil, 
only the cl before it gives it an emphasis we 
sometimes like,) these bon-bons of poison are 
deadly dyed to give them an attractive look 
to the eyes of the innocent and ignorant, 
and delude the steps of the unwary Into the 
stalls where they are sold. If children were 
educated to regard confections as poisons, 
just as they are taught to avoid poisonous 
plants and reptiles, do you think they would 
ever plead with papa or mamma to buy 
them candy ? Now and then one finds a 
father and mother intelligent enough to be 
intrusted with children who would hardly 
sooner give them candies than the berries of 
the deadly nightshade, and yet who are con¬ 
stantly annoyed by visitors and relations 
giving candy to their children. It is hardly 
necessary to remark that such proceeding on 
the part of friends or strangers is a matLer 
meriting the most vigorous rebuke. If you 
cannot give your children all the good things 
of this life which you would wish, you can 
at least withhold a few evil ones, in the 
shape of abominable confections. Ah I if 
we were only a sovereign, what a day of 
emancipation we would evoke I We would 
emancipate, by Issuing such laws as never 
as yet have girded the worhl like hands of 
sunliglited freedom—laws forcing men to be 
men, in acts at least, if not in truth—and 
laws giving ringing Anglo-Saxon mimes to 
Anglo-Saxon things — such ns, “ Camly— 
a delectable poison—purchased only by fools 
and idiots.” 
-♦-*“*- 
ABOUT THAT MAD-STONE. 
In tbe Rural New-Yorker, Jan. 28, we 
published an article from Ira Wakefield, 
concerning the salvation of his child by the 
use of the mad-stone. In order to answer 
inquiries which that letter lias provoked, he 
asks us to publish the following:—“ I have 
told all I know about the mad-stone—that I 
can testify to myself. The following is what 
Mr. Evans told me, as near as I can recol¬ 
lect :—'The stone has been in the family three 
generations. My child was the three hun¬ 
dred and eighty-ninth person to which it had 
been applied, and in no case had it in I lie 
least failed. It is equally ns efficacious in 
the case of hydrophobia in its worst form, as 
In that of a snake bite in its first stages, it 
having been thoroughly tested, as before 
stated. lie had traveled as far east and 
south with it as Ohio and Arkansas, and I 
think I heard of him last year in Virginia. 
Now, admitting his statements to be true, 
(and I cannot doubt them, after wluit I have 
seen,) who can estimate the value of this 
precious little mad-stone? lie asks $10 to 
cure a snake bite, and $25 to cure a person 
bitten by a mad dog.” 
size varies, as you will see from the speci¬ 
mens in the lecturing box, from less than 
one-twentieth to nearly one-twelfth of an 
inch, but the colors are quite uniform, the 
body being ferruginous or rusty-brown, 
often with the thorax and anterior third of 
the wing-covers asli gray—the thorax hav¬ 
ing three more or less distinct pale lines. 
ntomologiral. 
SNOUT-BEETLES 
Injurious to Fruits uud Veaetnblen. 
BY CHA8. V. RILEY. 
[Read before the Ill. Slate Horticultural Society.] 
[Continued from puKu 154, March 11.] 
Tlio Apple Curcnlio. 
(Authonomus qwxdrlglbhm, Say.) 
" Prove all things ; hold last that which Is good I” 
This injunction of St. Paul applies with 
just as much force to us lo-duy as it did in 
centuries past to the Thessalonians. In 
what has been said about the Plum Cur- 
culio we have had abundant opportunity of 
testing the soundness of the old proverb, 
and in ascertaining the history of the Apple 
Curcnlio, which I am about to give yon, 
it was very necessary to bear the advice 
in mind. It often takes years to undo 
the assertions of men who are in the 
habit of talking glibly of that which they 
really know nothing about, and I ought 
to comment severely on what lias been said 
about this insect; but I refrain from doing 
so, in this case, lest it be said that my words 
arc prompted from personal considerations. 
I shall, therefore, content myself with n 
plain narrative of this insect’s habits, and 
(Ffg. 7, Apple Curcullo—a, natural size; b, side 
view; Ci bnek.vlew.) 
This is the insect, gentlemen, which I 
have beeu accused of manufacturing, or at 
least I have been accused of “ erecting” a 
species—a sort of hybrid, I suppose—be¬ 
tween this and the Plum Curcnlio, Whether 
this opinion is original with the accuser, or 
taken from friend Huggins, who, in his it: 
teresling report on Macoupin County, innki < 
the very strange and thoughtless remark, i i 
speaking of Hie Curcnlio, that “our ento¬ 
mologists have of isle years invented several 
varieties of it”—1 am not prepared to say. 
Nor do I know whether to attribute such mi 
accusation to the most profound knowledge 
of Nature which the author manifests, or to 
his belief in my supernatural powers !! 
Iin NntiirnI History. 
This beetle, like the Plum-Weevil, is a iin¬ 
ti vo American insect, and lias from time im¬ 
memorial led on, and bred ill, our wild end >s. 
It, eventually learned to like our cultivated 
apples and pears, and is also found on 
quinces. At present, it does considerable 
damage to the crop in some localities, i hough 
it yet prefers the wild to the cultivated fruit. 
Like the Plum-Weevil also, it. is single- 
brooded, and winters over in the beetle state, 
though I was led to believe differently a year 
ago. With its long, thin snout, it drills holes 
into the fruit, much resembling the puncture 
of a hot needle, the hole being round, with a 
more or less intense black anmilation, and 
an ash-gray Center. The boles made for 
food are about, ono-tenlli of an inch deep, 
and generally scooped out broadly at the 
bottom, in tlm shape of a gourd. Those 
which the female makes for her eggs, arc 
scooped out still more broadly, and the egg 
at the bottom is often found larger than Hie 
puncture at the orifice—thus indicating that 
it swells from absorption, by a sort of undo,s- 
mosis, of nutritive fluid from the surround¬ 
ing fruit, just, as tbe eggs of many saw-flies, 
and of some other snout-beetles, are known 
to do. 
Tbe egg Is fully 0.04 of an inch long, near¬ 
ly oval, not quite three times as long as 
wide, and of a yellowish color, with one end 
dark and empty when the embryo larva is 
well formed. The egg shell is so very fine 
that the larva seems to gradually develop 
from it instead of crawling out of it; and by 
taking a matured egg and gently rolling it 
between the thumb and finger, the young 
larva presents itself, and at this early age its 
two little light-brown mandibles show dis¬ 
tinctly on the head. As soon as this larva 
hatches it generally goes right to the heart 
of the fruit, and it feeds there around the 
core, producing much rust-red excrement, 
and acquiring a tint of the same color. It 
feeds for nearly a mouth, and when full 
af¬ 
loat published Transactions, and especially 
on page 137. The fuels ure a sufficient 
comment I 
First, then, let 11 s explain the differences 
between the perfect states of this insect and 
the Plum Curcullo, that anyone of you may 
distinguish between them. 
The snout of the Plum Curcnlio hangs 
down like the trunk of an elephant; it is 
short, stout, and does not admit of being 
stretched out horizontally forwards; and, as 
may be seen by referring to the figure, (Fig. 
1, c,) is scarcely ns long ns the head and 
thorax together, and can be folded back be¬ 
tween the legs, where there is a groove to 
receive it. The Plum Curcnlio is broadest 
across the shoulders and narrows behind, 
and, moreover, the black sealing-wax like, 
knife-edged elevations on the back, with the 
pale band behind them, characterize it at 
once from all our other fruit boring snout- 
beetles. 
The Apple, or Four-humped Curcnlio, 
(Fig. 7,) is a smaller insect, with a snout 
which sticks out more or less longitudinally 
and cannot he folded under, and which in 
the male is about half as long, and in the 
female is fully as long as the whole body. 
This insect lias narrow shoulders and broad¬ 
ens behind, where it is furnished with four 
very conspicuous humps, from which it 
takes its name. It has neither Hie polished 
black elevations nor the pale band of the 
Plum Curcnlio. In short, it differs gener- 
ieally, and never attacks stone fruit. The 
(Fig’- 8, Apple Curcullo—«, pupa; b, larva.) 
grown presents the appearance of Figure 
8, b. It differs so remarkably from that of 
the Plum Curcullo that the two insects can 
be distinguished at a gluuce, even in this 
masked form. It is softer, the chilinous 
covering being thinner and much whiter. It 
cannot stretch straight and travel fast, us 
cun that of the Plum Curcnlio, but curls 
round with an arched back, joints 4—7 be¬ 
ing larger than the preceding. It is more 
crinkled, each joint being divided into three 
principal folds, much as in the common 
White Grub. The space between the folds 
is frequently bluish-black, and there is a 
very distinct, continuous, vascular, dorsal 
line, of a bluish color. It has no bristles 
like nenuphar, except a few weak ones on 
the first Joint, arising from some ventral 
tubercles which remind one oi feet. The 
head is yellowish • brown, with the jaws 
somewhat darker, and the breathing pores, 
except that in fold of first, joint, are not easily 
seen—|To be continued. 
-- 
Cnllldryn* Kubule, LlNN. — H. VV. PARKER 
writes the Naturalist that ho took this butterfly 
at New Bedford, Mass., Aug. 31, ami says Mr. 
Sanborn speaks of it as the first one observod 
lu Massachusetts. 
