AND 
lomcstic (f-conomn. 
PEOF. BLOT ON PASTET, ETO. 
Ladies and gentlemen, the lecture to- ' 
night ia on pastry. We will make some cof- , 
fee also, as requested. We will not have ^ 
time to muke all kinds of pastry, and will , 
proceed slowly enough so you may see how . 
the work is douo. I will give" you the pro- { 
portions for , 
Puff Paste. 
One pound of flour, one pound of fresh 
butter, a pinch of salt, and about one piut of 
cold water. Always in commencing any 
kind of pnstjy, see that the flour is not damp. ' 
If damp, place it in an oveu to dry. When 
well wanned, silt and use. For a paste, or 
rolling board, marble or slate is better than * 
wood. It is smoother and cooler. Place 
your flour on the paste-board, make a hole •' 
in the middle of it, add the salt, and gradu- 1 
ally add the water until a stiff paste is formed. 1 
Kuead the dough into a ball shape, and lay 1 
it on one corner of tlie board. 
If the butter contains salt or sour milk, [ 
put it in a pau of cold water and knead it > 
with the hand, until it is free from both salt 1 
and milk; take it out of the water, knead it ' 
into shape and lay it one side on the board. e 
Dredge the roller and board with flour and 1 
roll out the butter once, so that it will be < 
round in shape, and about an inch, or less, 1 
thick ; dredge this with flour and lay it one 
side. Take the dough and roll It down 1 
until it will easily envelop the butter; when 1 
rolled, place the butter in Hie middle of it, 
and fold the edges of the dough flat over it. 
With the rolling pin, make, by horizontal 
pressure, a series of furrows over the 
dough, about an inch apart. Make u 
second row in the intervals; make an¬ 
other row across on the elevated lines; 
then do the same thing contrariwise. Roll 
the paste down gently, of a rectangular 
shape, until about one-half, or less, of an 
inch thick ; fold the paste over, so it will he 
of three thicknesses; roll out again; fold 
over again in three folds and roll out. Be 
careful to roll it in an opposite direction to 
that, at first; roll and fold for five or six 
times. In cold weather, less rolling and 
folding than in warm. If allowed to cool 
between each rolling so much the better. It 
the paste gets warm enough to affect the 
butter, it is spoilt. When tinished it can be 
used immediately, or put away in a cool 
place, (not cold enough to freeze,) when it 
may be used twelve or twenty-four hours 
later. 
About the salt. If left in the butter it 
prevents the paste from rising. If mixed in 
the paste, no such result is produced. 
What makes the paste light aud rise from 
five to six times its original thickness? 
When placed in the oven and subjected to 
heat, each layer of butter—and there are as 
many as you have made folds—produces a 
sort of gaseous product, which lifts the paste. 
Do not try to make it iu hot weather. In 
shops it is made in warm weather on a mar¬ 
ble slab, witli drawers of ice underneath, 
and in a cool room. Do not be discouraged 
at once trying, but try again. 
About Cftk«n, 
Cake contains large, nutritive properties— 
flour, eggs, sugar and butter. Cake is good, 
but do not eat much of it. Above all, do not 
give it to your children only occasionally. 
To make good cake or pastry, do not use 
new flour. It should have been ground at 
least three mouths. Keep it in bags, and in 
a dry, well ventilated place. Use good pul¬ 
verized sugar. Sift the flour and roll the 
sugar. In no country are so many cakes 
eaten as in this, and in no country are such 
poor cakes made. When you eat cakes it 
should he after dinner. It is a bad habit to 
eat them between meals or for luncheons. 
Do not use lard to make cake. It is too 
heavy. I never use soda or saleratus. The 
use of these alkalies is almost unknown in 
England and France. If a cake is to he 
raised, yeast is employed. Now we will 
make a kind of cake called 
Hard Cake. 
Put half a pound of flour on the paste 
board, with a hole in the middle; put into 
it three ounces of pulverized sugar, three 
ounces of butter, two eggs, a pinch of salt, a 
pinch of cinnamon, a few drops of essence; 
knead the whole well, dust the board with 
flour, roll the paste down to one-quarter of 
an inch thickness, and cut with a paste cut¬ 
ter of any shape. Beat one egg with a tea- 
spoonful of sugar and glace the top of each 
piece. Bake in an oven at 360° Fahrenheit. 
To he eaten cold at tea. (These cakes were 
crisp and delicious. They were cut small, 
not over an inch and a half in diameter.) 
Madeleines. 
Mix well together in a bowl, three ounces 
of sugar, three of flour and two eggs; then 
add one ounce of melted butter and a few 
drops ot essence to flavor. Butter, slightly, 
small tin molds, also dusting them with a 
be made and baked in half an hour. A little o 
milk may be added, if desired. Remember ii 
the difference in the size of eggs—that two b 
large ones are equal to Ijiree small ones. o 
Coffee Making. t. 
Grind the coffee, rather fine than other- p 
wise. I think it is usually ground too s 
coarse. I use a coffee pot with a filter, i: 
You can get them at any tin store. Mixed s 
coffee is best. I prefer a mixture of Java, t 
Mocha and Maracaibo. Soft or spring water s 
is best. Proportions, one quart of water to 1 
three ounces of coffee. Of course, it can be 1 
made stronger or weaker. Four teaspoon- I 
fuls make a quart of very good coffee for t 
breakfast, but too strong for children. t 
In selecting a filter, or “ coffee biggin,” 1 
choose one with a bottom of silvered gauze, f 
instead of perforated tin, as the perforated 
bottom lets the finely ground coffee through. 
Good coffee cannot be made iu what is wrong- c 
ly called a coffee pot, wbicli has no filler, 1 
and is much like a tea pot. Such a utensil 1 
requires the coffee to be boiled , which ruins t 
it, leaving a bitter taste, and sends all the t 
aroma to the attic. ? 
When the water is boiling hot, put the 1 
coffee in the filter, and pour the water over c 
it, and the coffee is made. If the water does s 
not pass through fast enough, set the kettle ( 
on the fire again until the water in it boils, ' 
when pour on again. If all the strength is i 
not extracted at the first making, repeat the i 
operation when needed. The coffee may he ; 
dark, even black, when strong, but it must ; 
be clear. Each kind of coffee must be roast- i 
ed separately, and it Is better to roast it a day < 
or two before using. > 
When the Professor passed his coffee I 
around, one old lady said site had made cof¬ 
fee in the same manner for thirty years. The | 
Professor was pleased to know that one wo- the same to wear with it; let the lining of t 
man knew how to make it. the yoke come, to the bottom of the waist, I 
—--and hook up inside if required.—M bs. C. A. 1 
Domestic Inquiries.—Will some one tell how to STEWABT, Lewis Co., A- Y. 
cleun a white ostrich feather ?-W. O. Suit-Lcuiounde Stains. , 
Jennie J—, Brooklyn. — The inclosed t 
CjCb w sample of goods, Japanese silk, is suitable for < 
moots mo jtittmurs. either spring, summer or fall wear. Make it ; 
c ^p when you need it. It would he pretty ' 
— — trimmed with bound frills of the same, j 
MINTWOOD’S CONVERSAZIONE. headed with feathered ruches of black silk i 
over while, or with black and gray fringe, „ 
Household Goods, Suita, Etiquette, Etc. blue ribbon for throat and hair. To remove • 
Meuuie B , Waterloo, N. Y. It my house (emonatle stain from green silk, try ammo- 
were a private one, 1 should simply mink Experiment first on a piece of silk, in 
napkins, pillow slips, etc., with name, omit- order try the effect of the ammonia at dif- 
ling numbers. ferent degrees of strength. 1 know of noth¬ 
'll two ladies call upon a third, whom big better to restore color destroyed by acids, 
they have never met, how should the intro- g a it 80 f ammonia mixed with lime is recom- 
daction be made t mended for removing wine stains from silk; 
If the third lady resides in a house where u]s0 for reuew i n g color. j 
a servant answers the door, the callers should Boy ’» Frock, 
send their cards to the lady they wish to see. Young Motheu, Concord, A. H .— The 
When she appears, the elder of the the visit- , 0 of lbibet fochwed (orange) I should 
ors should introduce herself, and then intro- not choo9C for Wnd of a garment. For ! 
ducc her companion. If in the country, dark . lmlred> dark-eyed child, however, it 
where it often happens that the ladies of a wiu nQt b<J very bad< Braid with black, 
house meet their visitors at the door, ot or 8titch on bands of black silk. If the boy 
course the card ceremonial may be dispensed ig blue . eyed( liglll . h aired, etc., brakl with 
, , , , , , white salmon braid. I know of no prettier 
“ How 8l,a111 make 11 checked alpaca styleg tbftn sucll M have been illustrated in 
for street wear? how long in the skirt am Lbe r ural New-Yorker of this current 
how long in the neck? Will suits-remain y bar For an outside garment, a round 
in favor t cape. Small sacques or jackets like the dress 
Trim with the same, or with Bilk the same , u . c 
shade of the colored check. Styles have al¬ 
ready been given. Make it long enough to Sh:k «"•' Ctt “ s '"> po “ Hor9 °' f - 
fully clear the ground, in walking. Nothing VVlLL ^ ou 9U f e3t a inutl0( , 1 b / which a 
is more slovenly than to have a skirt dip- P ereon wL >° 13 3,ck a S reat deftl of the tl,ne > 
ping into mud, water or dirt. For street llIui wko ]o3t her kealtk betbre skc kad ^ 
wear, the throat should not be much ex- wbed her education, can support herself and 
posed. Unless you wear lace in the neck, it beconie independent? and oblige a - Wis- 
sliouid not be cut much lower than the col- CONSIN Gihl. 
lar bone. Suits will remain in favor. Your first work should be done with a 
“ now long shall I cut a heavy green pop- view to getting well; therefore seek for some 
lin skirt, aud how trim it? It is very rich employment that will necessitate out-of-door 
material.” life. Offer your services to some firm us a 
If for house wear, cut with a demi-train. buyer of grain, eggs, produce; a messenger 
It requires no trimming. If you desire it or bearer of dispatches or errands; drive 
for the street and for active service, cut it as horses, watch flocks. If you choose an in- 
directed for the alpaca. Bias bands of the door life, you will probably remain sick for- 
sarae, three or four inches wide, headed with ever. Among in-door employments are wax 
piping of green rep or gros grain silk, would flower making for art stores, designing for 
trim it well. Black guipure lace and velvet manufacturers, embroidering and fancy 
: also trim such goods “ strikingly.” work for fancy stores, and keepiug accounts 
For a “ social correspondence,” or any for business firms, 
other, white paper and black ink are in the L,ftct ‘ s and Jewelry, 
best taste. Delicately tinted paper and en- Eva Valenciennes lace is more suitable 
! velopes are in good taste, however, and rather for young ladies than either point applique 
’ more agreeable to tbe eve than pure white, or round point. No jewelry is essential to 
» Wrap for Blue Empress Dress, Etc. » y™ n S toilet. A profusion of jew- 
1 Maud.—“ What would he pretty to wear eb 'y ^ * n taste. Loud, showy jewelry, 
: in the street with a blue Empress this spring? e ' l ' ier in brooches, chains or bracelets, is 
1 It is trimmed with velveteen and plaiting.” vulgar. Exquisitely carved cameo sets are 
t A blue velveteen jacket. Pipe the edge with rapidly coming into fashion again. It is 
■ blue silk. also written Camaieu (Ka-ma-yoo.) The 
Coifl'iire —Etiquette. most common materials, on which the re- 
i Ignoramus—A seventeen year old maiden, liefs are engraved or carved, are onyx and 
. has had tier hair shingled ; it is now' several agate. In the true cameo, a stone is used 
» inches long, and she wishes to know how to having two or more layers of different col- 
, dress it so it will look well, etc. Crimp the ors, and so carved as to appropriate the dif- 
front for “extra.” Wear it loosely in a net, ferent colors to various parts of the work, 
and tie on a becoming ribbon. Another way; Shells ate used for clteap work, 
s Braid it in two braids, and at the end of each « Frou Fi-on.” 
i tie on the hair you had cut off, with bright Josephine, Ky.—The “Frou Frou” color 
v ribbons. Curl this tied-on hair in three curls is a sort of buff, shading into light or dark 
each. Another method:—Implements of yellow-browns. The"Frou Frou” material 
out quite a slip on the top, between the part¬ 
ing, for future use. Comb each side of the 
back hair over the rata, so they face each 
other, and roll from the face; iu the place at 
the back, where the rolls full to meet, lay the 
pad perpendicularly, and cover it with the 
slip left out; the hack hair will, when fin¬ 
ished present an appearance like a level and 
smooth highway between mountain ranges; 
tuck the ends of the front hair in the top or 
sides of this structure ; put on a net if you 
like, and you have a “ fashionably” shaped 
head. As to the gentleman you mention, I 
know of no reason why you should not speak 
to him, if you wish to. You probably would 
to a lady, under the same circumstances. 
But if he desired to speak witli you, could he 
not easily obtain an introduction? 
Calico Dr«ue«. 
Having obtained a pattern of a calico 
dress from a lady friend recently, 1 send it, 
imping it may please others as it did me: 
First make a yoke from the top of a plain 
dress pattern; make it as deep as suits the 
figure; then, for the waist and three-quarter 
skirt, lake eight pieces all alike, of the fol¬ 
lowing size and shape:—Straight on one 
edge, six inches in width at the top; the 
same to the bottom of the waist; then slant 
out on the right hand side to the bottom, 
where it measures fifteen inches. The leugtli, 
of course, must vary to suit the bight. Cut 
two of these double, (or whole on t he straight 
side,) place the middle ill the middle of the 
yoke behind and the other in front.; tear 
down the latter far enough for convenience; 
each side of both these put the straight 
sides of the four remaining pieces; let the 
bias sides come together under the arms, 
then finish tho bottom with a scant, flounce, 
be .flaturaltst. 
NOTES FOE NATURALISTS. 
Tarantula Culture. 
S. F. Schaffle, Murphy’s Camp, Cal., ac¬ 
cording to a recent correspondent, is actual¬ 
ly engaged in cultivating Tarantulas for the 
Eastern market, and tor tourists lo the Big 
Trees. This correspondent says: — “The 
construction of the cells is peculiar, and no 
animal, fowl, or other insect has ever yet 
been lbmni that builds anything to compare 
with it. Their cells are from three to eigh¬ 
teen inches deep, with a water-proof lining, 
coated over with a substance looking like 
shammy, but as fine as silk velvet, with a 
door, or lid, which they close after them 
when they go in; and when they have their 
young, they latch it, bolt it, and then seal it 
perfectly water tight. They increase about 
150-lbld annually. Mr. S. informs me that 
they increase, after transplanting, some-four 
fold ill size, in from two to five years, after 
wbicli they build a new cell, lo accommodate 
their additional corpulency.” 
Errors Iu Natural History. 
I wish to call the attention of your read¬ 
ers to a few errors in Natural History, that 
are generally believed by tin: young, (and 
sometimes by tiie old.) We often see. it as¬ 
serted in school hooks, that the lion and 
eagle will not eat any animal that, they have 
not killed themselves. Any naturalist, knows 
that such is not the truth.' Any person pre¬ 
paring a book for the young, should know 
better than to print such folly for the youth 
of the land to read. 1 once heard an old 
either straight or bias, and make a belt ot i (?an sbao t their quills three or four rods,— 
, _. ...jii. , , • •. ... .. 
thus making quite a monster out of a quiet, iom<ug, 
harmless animal. I once heard a gentleman CH - 
t el ling Imw tree toads could change their Vegetabii 
color to suit any object that they chanced to CH 
set upon; lie said that their natural color a List of seeds for u 
was whitish. Hmv an animal that was al- Quantity of Seed to 
ways changing its color, could \uw unnatural 
color, 1 could not comprehend. 1 see some Prlce gi. 50 . g 
stories in the Ruual New- Yobkeu, respect- A(1(lreHH ‘ „ „ , 
ing some very smart parrots. If all those N«-w York 
stories he true, we shall have to give up the -- 
theory ofliirds being guided alone by instinct, A li L, 13 N * S 
and accord to them reason, as well as to other sy - 
J'olks. —II., Shiloh, 0. I HIT? T1 T n 
A Vegetable Manual. 
PREPARED WITH A VIEW TO ECONOMY AND PROFIT, 
By P. T. QUINN, 
PRACTICAL HORTICULTURIST, 
(Author of " Pear Culture for I’rotit.") 
Illustrated with nearly 100 line engravings of Vege¬ 
tables and Labor-Saving Implements. 
CONTENTS: 
CHAPTER T. 
Location and Selection or Soil, Draining, Preparing 
the Ground, Manures, Capital. 
CHAPTER II. 
Hot-Beds and Cold-Frames. 
CHAPTER III. 
Artichoke and Asparagus. 
CHAPTER IV. 
Beans, Beets, Brocoli and Borecole. 
CHAPTER V. 
Cabbage, Carrots. Celery, Cucumbers (and all of 
the Letter C.) 
CHAPTER VI. 
Egg Plant, Endive, Garlic and Kohl Rabl. 
CHAPTER VII. 
Leek and Lettuce. 
CHAPTER VIII. 
Melon, Watermelon, Martynia, Mushroom, Mus¬ 
tard, Nasturtium. 
CHAPTER IX. 
Okra, Onion. 
CHAPTER X. 
Parsley, Parsnip, Peas, Pepper, Potatoes, Pump¬ 
kins and Jerusalem Artichokes. 
CHAPTER XI. 
Radishes and Rhubarb. 
CHAPTER XII. 
Salsify, Sea Kale, Sorrel, Spinach and Squash. 
CHAPTER XIII. 
Tomato, Turnip and Sweet Herbs. 
CHAPTER XIV. 
Vegetable Forsing Houses. 
CHAPTER XV. 
A List of Seeds for the Kitchen Garden, do. Plants, 
Quantity of Seed to an Acre, Distance Table, &c. 
Price, ftl.50. 8ent by mull, postngo 1 aid. 
Addresa D. D. T. HOOKE, PubllHlier. 
New York City, or Roclieaier, N. Y. 
Ncui publications, (Etc. 
KTOW READY ! 
THE PEOPLE’S PRACTICAL 
POULTRY BOOK: 
A WORK ON TUB 
Breeding, Rearing, Cure and General 
Management of Poultry. 
BY WM. M. LEWIS. 
224 Large Octavo Pages. Cloth, $1.50. 
LIST OR' CONTENTS. 
Fowl* — Ttlftlr Odiiarnl Mnuuge- nod Troughs, Wator-FonnUlna, 
moot, liwdtMtJK mid Muting. «te« 
fatting HuT)« iUi*I IiiciiLutUn. MwL- of MnVlng Nentt*, etc. 
Tl»« Projioi Pood a ml KaaiHiik* Cnj>onl*|iiir Kovviauml uupItlQMllit 
ReiuUig Fowl* for Muikot and Anntonij? of tho Ryg. 
FlfgH, liirubaton*•— Tim Hutching nnd 
Ftttuuitn* Mint Prejmrlnjf Poultry Rtmritiic or Chlclusna by Arti- 
for Murknt, llcbil Mount. 
Tin*,** unit PilcktnK Poultry. I ArUflrlivl Mother* and thntr TTwwi, 
Vunelhwof KowU— IllHtorv^Chur* IrmuuUr foxuul VarinliotiN t>f 
ttuterUti®*, °r llm Brtonlit. Pliiumyn. 
Turkey*- or DitlW Poultry Rnamioo — How to Pro- 
*nt BrttetU. viqit tludr D«nriuUtion». 
D„uki»—Thutr VnrtoUo* and Mum* Phc&Iuk FTujra for Tritnupurtiition 
Abluent. Ainl llAtuhinK. # , 
Oeeto— Mnnugement and Differ* Mode or Pin kins RmrorMnrkni. 
cut MrotnU. Pwmrlplion itlicl Manner of Milk- 
AMEMCAIU CATTLE’. 
THEIR 
rnt llratula. DmoriiiUim itml 
PImimhm <•! PovUry—HyropK’iia, lug a.**.. 
Caro, l'r«»ltmmt, Pruvmillvi., PrMxrvInif ICk'it" 
DdRcrinllon imd Manner of Muk- 
RemedleA, ttic. 
Kkk» k I ’ommiirrlnl Commodity. 
Poultry UoAMlt Yiirdumd Rmu.lCAftf of Pouftl v l/i Winter. 
Pool try At-r-tluncra — CUIckfit! A South Amurlc«ii Poultry form. 
C’OOpa nr Pen*. Duck and Tnr SUmtnrd of Kxcollunce. 
key Houaea, Feeding MoyperaiTeruia uud Tocluilculltiee, ok. 
XiIS r J? OF ILLUSTRATIONS. 
PAfiSf PA OK 
Artlficlnl Hen. .. . . I«0 (Him*, Duck win*.. . r,5 
— Mother, OrAveA 1 . 107 — Kurl Derby.. . 
Aylf*hury Druke.. Oaow, C’unndii or Alimrlcitu.. 89 
liuntiun Cock? Fertile Hen- j EuibdOJi of Ureineti.... 91 
fcAfhored Oaiiui ....... I01M TouIoum*. ... .. 94 
— Hon. Biirren Full fouth* Gm»*e f WhiteChla««u. 
urud Sobrltfht- IddlOflOldcrfl, Pfltf of ...... tJ4 
BanUm*. |ll««kebr*Mted lUuiburgA, Puir of Dolden- 
Gume... fi71 Spnnglftd. 40 
Dnrk-wiuvr . — Silver SnanKlod. . 40 
— Golden KehviuHt.. 68 IIaii-Ih'ium v MonntV. I1» 
— Pekin or Onehui_ . . 67 Hennery for 300 lo 560 Fowl# 121 
_ Silver fobrluht. . 67 — PUii of Double . . IU 
BrahinuCook, Dark. 30 H«ud«n»» I'Mr of .... • • - 
_ _ Ught .. IncuhAtion, Pror.ea* lllualM.18, 10 
_ Han t nnrV... 61 AtimrlCIa. 169 
Capon Ol>«r»tIuir Table • .• 14^ — Brludlev’i............... 166 
CaponUIntt Ifowle - Impia- iJoy.dln’ti. .• J}4 
_ Poiltlon of Kuwl Or. Op*r — SclirmUr'.. 161 
„tin* Tntii.' I4tt, 14ft WorlUy'..... D.H 
Chlcki-n Cuun »n'l WltfUmi. 138 L« Plwho, Pair of,.,.. 83 
— Hoiwo. Kxtttrior of Vmi l.«(linrtn, Pair of.. 51 
WliikU'... . . I'D Mnlny., t'nlr Of. 40 
— — li.ti.rIor of Vftt. Win- N.mi, Turkey . 139 
H„’,., ,__ I?8 — Wlokerwork. 140 
Cochin C.jtk, Fluff... . 35— Wowl.n Hnx.. 140 
— Hen. Ilnlf. . 88 PnluiulCock,Sllver-Spim^laJ 47 
Cochin., Pnlr nf P«rtr(rtK«.. 37 — lien, Silvcr-Spniiglod. .. 48 
Coop A CloM. ISO Polnml., I’nirofUoldcn Spnn- 
- Bh, rcl..13*1 kM. 8* 
_ p orl[ .. 198— While Cre.t.nl Block.... 50 
_ P„ nt or ij.on.to. 199 Poultry FomiMtn, (JMliiary 135 
_ Rat prcif__ 139 — llou.e onil Pl»n Ihr loO 
— Tho Toot.. 199 Fowl.. 119 
Cr«ve-Cr*ur., Poir of. 03—-Vlrglnm-114,116 
Dominion.' Crn.lt.. M — — — ynrJ., Von Win 
nr.rkliigCor-k.WI.lt.. 43 klo’o. ... .H« 
Dorklnuo. I’ulrnl tlroy- 44|— — Brown.’.. .101, 108 
Druke, Aylchury. 80 - — Ch«»p-......116,130 
— Knnsn . . • 81— — Elevotluu, Pl»n nnd 
Duck, Block Cnyuffn - 85 
— Croud . .. 83 
— Houm, Ku.flc... .. 137 
— T.l.l hmi.r. ... 13- 
— Wnn3 nr Summer ...... 85 
86 Yoril ... 192 
83 - - - Fnncy . .. 126 
137 - — Interior of Von Win- 
13- kle’«. Ill 
85 - — Dot niton . 117 
Duck., Fr»t Horfor. ... Tin - — Oclmtonnl (3 llln.tro- 
— Trloof Monk or Brutlllnn 83 
ttonnl,,.. 123 
Ere Cantor, Sn«Jniu»fon _ 1791 •- — Four Mon’s. 106 
-- C«V>, Cnnvineoycre.J..,. 179 • -- Rho.loI.lou 4 . 114 
— Trou»|Ujrinii.)n ... 179 - Ru»tlc.... 103 
Kkh*. Fertility of . So Mode of Pocking. 27 
Former Fufy'. Fowls.. 7 n llonen llrok.. 81 
F.o.l Itor lnr Dnck. . . .. 136 SIiomIiom. Polr of WMt* ... 30 
FtwdiriK H«|.t.er, A Cbenp 139 BiTVy Fowl., Pair of.. 69 
— — Duub. r .. 133 Spot,Uh Fowl., White and 
— — Funnel 0**.4 Con. Of.. 132 Block..,,,. 69 
— — Perfect.ISI|Troi>, Borrel. 171 
— _ Scutch... . 131 — Sknnk ................. 173 
_ — St.nd.r 4 Self. 189 1 - Com'nno Box. 171 
. _ Stool . 139 — for Mink. 172 
— TromtliH (4 Tllmlrotlon,). 1 X 4 ,— Oevellu'r Vermin. 173 
Fountoln. Borrel.. 116 — Mllee’ Vermin. 174 
_ Bottle... 13 SiTurkoy, Rrnni.. 74 
— OMiimrv . 136 — Crcle .1 . 77 
Fowl. Pnlnw of.. (0 — Domestic. IS 
— Vnllnre-hoek.. 16 — Houte and Ne»t. 139 
Frlnletl Fowl*. Voir of. 41 — Wild... 76 
Game., Block-Red... ... 531 
jy Slnule copies of this work will be sent by mall 
(poot-piiid.) on receipt of price, $ 1 . 50 . Liberal dls- 
countH made to the trade. 
Address all orders to 
D. D. T. MOORE, Publisher, 
41 Park Row, New York City, or Rochester, N. Y. 
construction, two big “rats,” a “pad” six 
trifle of flour and sugar, turn iu the mixture inches long, and inch and a-half wide, and 
filling the molds but two-tliirda full, and bair pins. Part off the Front hair and crimp 
bake in an oven at 340\ Serve cold. It can it; part the backdown the middle; leave 
ia wool satine, a smooth finished fabric, 
much used for suits, and largely taking the 
place of French cashmeres, which are nearly 
out of the market—supply exhausted. 
HISTORY, BREEDING 
MANAGEMENT. 
By LEWIS F. ALLEN, 
Late P)-C8tdent Neiv York State Agricultural So- 
cietu , Editor “ American Short-ITorn 
Herd Book," Author “ Rural 
Architecture,” etc., etc. 
This Work, which has boon highly commended by 
the Press, should ho carefully studied by every 
breeder ur owner of Cuttle. Iltsu handsomely illus¬ 
trated and well printed and houml volume of 5211 
duodecimo pages. It will bo mulled, pontage paid, to 
uny address In the United States nr Canada on re¬ 
ceipt of tiie reduced price, #2. Address 
i>. d. 'r. moo it is, 
41 Park Row, N. Y. 
C|3 II E 
AMERICAN 
Wheat (ii Mil list. 
A PRACTICAL TREATISE ON THE 
CULTURE OF WHEAT, 
embracing a brief History and Botanical Description 
or WHEAT - with full practical directions for se¬ 
lecting seed, producing new varieties, and cultivating 
on different kinds of soils. 
Finely Illustrated with numerous engravings of a 
prueilna) churnetor. 
By S. EDWARDS TODD. 
This Is a handsomely bound duodecimo volume of 
432 pages, and should he in the hands of every Wheat 
Glower in the land. Sent by mall, postage paid, at 
the reduced price of $2. Address 
D. n. T. MO O KB. 41 Park Row, N. Y. 
r |' II 15 
AMERICAN FRUIT CULTURIST, 
Ky JOHN J. THOMAS, 
Containing Practical Directions for the Propogatlon 
and Culture of 
l- ' Ll UIT TITEES 
In the Nursery, Orchard and Garden, with descrip¬ 
tion of the Principal American and Foreign varie¬ 
ties cultivated in the United Stales. Itinerated 
with KolIR HCNDIIKD AND EIGHTY ACCtfKAlU 
FlGCUKS. For sale ut bY 
41 Park Row, N. V.. or Rochester, N, 
pLECTHOS OF KNUR.IVI868. 
Publishers, and all others wanting Ilb ,9t rations for 
Newspapers, Catalogues, Bhow-BDK k' -, Ac., ate ad¬ 
vised that we can furnish electrotype, oi most of the 
WOOD ENGRAVINGS 
used In the Urn At. Nkw-YomKEU during the past 
few years. Of 
Over .1 Thousand ot these Illustrations 
(those made since the enlargement of the Rural in 
January, IW we have the 
original wood cuts, 
.—Ini,.red having printed the paper from electrotype 
i States tun 1 henei» can turnWb Perfect casts. (Our 
price is not ,,ver 20 cts. per square Inch, while Others 
1 chars'- 35 to 50 cts., for tho same class or cuts.) 
1 As will be seen by reference to buck numbers and 
1 vo ]um.A of the litTUAU we have many choice cuts. 
Jult Iblo for Illustrating various subjects. In fact, 
any and all persons wiBliing for 
GOOD ENGRAVINGS AT FAIR PRICES, 
can be accommodated 
by letter, to 
on appUcatiom^itHsonally o 
D ‘41 Park Row, ’n. Y. 
