/T (t 
lonwstic usronomn. 
PABSNIPS AND SALSIFY. 
BY JULIA COLMAN. 
The parsnip is one of the most nutritious 
and wholesome of the edible roots. It can 
be eaten from November to May, but is in 
its beat condition in the spriug. It may be 
kept in the cellar if not permitted to wither, 
but in these latitudes and farther South it is 
best when permitted to remain in tbe open 
ground. With a litter or covering of some 
sort, this can also be done advantageously 
farther North. Much of the flavor and of 
the saccharine principle which in the spriug 
is largely developed in this root are lost in 
the ordinary method of cooking. We will 
try to avoid this loss. 
Stewed Parsnips. 
To prepare them for cooking, they can be 
scraped and sliced lengthwise, according to 
the common custom, but a much more expe¬ 
ditious, and in some respects u more tasteful 
method, is to wash and cut them across in 
slices of, say one-third of an inch thick, and 
then pare them. Then put them to stew, 
with water enough to cover them. Stew 
until perfectly tender—it may require three- 
fourths of an hour, and if you can so time it, 
have the water reduced to a thin sirup, being 
very careful not to scorch it. Simply dish 
these and pour the sirup over them, and you 
will have a mo9t delicious dish without any 
further seasoning whatever. 
The parsnip is an edible that imparts 
much of its sweetness and flavor to the water 
in which it Is cooked, and when this is 
thrown away they are irretrivably lost, leav¬ 
ing the root comparatively flat and tasteless. 
But when these qualities are thus preserved 
and restored, any one eating the root so 
dressed for the first time will be surprised at 
its richness and flavor. If any are left, they 
can be eaten cold or browned on a griddle. 
Another way is, to add milk or cream to 
the sirup, thicken with flour and pour over 
the dished parsnips, and also add some 
bread dice If you like. 
An excellent dish is made by cooking 
equal quantities of parsnips and onions to¬ 
gether, stewing the latter at least an hour 
and a-quurter, then adding milk, and thick¬ 
ening with wheat meal. 
Pamnip Stew, 
Take equal quantities of sliced parsnips, 
onions ami potatoes, and cook them togeth¬ 
er, but put in each at t he right time to insure 
their beinjf done simultaneously. Just be¬ 
fore they are done, add one-half pint of well 
cooked pearl barley or rice or groats to each 
two quarts of the stew. The liquid, when 
done, should not more than fill the vegeta¬ 
bles, though if there be more it can he thick¬ 
ened with wheat meal, and some pieces of 
bread can he added to the stew. Lean mut¬ 
ton makes a palatable addition to tire above. 
Dilute all this with much more water, and 
you have an excellent soup. If made special¬ 
ly for that purpose, however, I should put in 
both onions and cabbage, but no turnips nor 
celery nor carrots. Their flavor does not 
harmonize with that of the parsnips. 
flaked Parsnip*. 
Scrape oft the skin smoothly from good 
sized parsnips, ami bake in a quick oven 
until perfectly tender and brown. It can be 
done in an hour, or even less, but the time 
required will depend on the heat of the fire 
<viul on the size of the roots. Parsnips can 
also be steamed to good advantage. Both 
of these methods preserve the sweetness of 
the roots, and the baking concentrates it. 
Salsify, or Vegetable Oyster, 
is also a wholesome and nutritious root, but 
much more delicate than the parsnip. It is 
similar to the latter In its winter-keeping 
peculiarities and in its time of use, but it is 
not so sweet, nor so large. We have them 
brought, to the New York market half an 
mob j u diameter, and even less, while the 
largest seldom measure more than an inch. 
'Ibese spindles ure tied up in bundles two 
or three inches in diameter, and soltl for fif¬ 
teen cents a bundle ! This may be all right 
for New York ; but if I thought it so every¬ 
where, I should volunteer very few recipes 
for cooking them. Out West, however, 
a here we farmed it once, we commonly 
had them from an inch to an inch and a half 
m lli ameter, and of a superior flavor, too, and 
we esteemed them highly. I presume they 
can be so raised in other parts of the country. 
Slewed Salsify, 
The roots should be washed and scraped 
aiU washed again very thoroughly. (In 
scraping it is well to hold them iu a cloth or 
paper to prevent staining the hands with the 
, though this stain can he removed with 
pumnv-stone or lemon juice.) Halve them 
tiiwise, and stew with very little water 
In ‘ 'Oder-—say forty minutes—dish them, 
° Uce juice as much as possible, add 
‘icaiM salt, and scald slightly; pour it over 
e sa »ify. Serve warm. If cream or con- 
twf ‘ mUk cannofc be had, add milk, and 
C " eu Wlth flour wheat meal. Another 
wayls to omit the milk, salt, and thicken en¬ 
tirely with cooked pearl barley or rice, or 
rolled cracker. 
Salsify and Muccnvoni. 
Stew the prepared salsify fifteen minutes, 
then add half or two-thirds its much dry 
maccaroui (by hulk,) stew gently half an 
hour longer, or until the ingredients are 
both of them perfectly tender, and the water 
pretty well done out. Remove from the fire, 
salt, and fill half full of sweet cream or con¬ 
densed milk. Cover and keep warm for ten 
minutes, then serve. This is really an ele¬ 
gant dish, finely developing the flavor of the 
“ vegetable oyster,” while the maccaroui is 
about as digestible as it can be anywhere— 
much more so than wheu baked with cheese. 
At table, any of these dishes may he served 
with chicken, veal, sweet corn, Irish or 
sweet potatoes, «6c. 
The flavor of our salsify is not sufficiently 
decided to make it of much value in soups. 
♦ - 
POOD POE DYSPEPTICS. 
A “Dyspeptic” Loiter, 
It lias always boon tnyjpraotleo to look over 
the columns of Domestic Economy first, ami, in 
so ilnlnyr. have never failed tolind some very use¬ 
ful hints and recipes; the latter nil do very well 
for well stomachs; but now 1 am looking' every 
week for something a dyspeptic tuny eat. Please 
call on some of the RtJRAi, dyspeptics to eon- 
tribute to this department, and oblige 
A Dyspeptic. 
At the outset we beg of you not to call 
yourself a “ Dyspeptic.” Tbe very name 
lias a doleful sound. Say you have a weak 
stomach, or suffer from iudigestion, but 
never own, even to yourself, that you have 
dyspepsia 1 
Ah for food for “ dyspeptics,” we thought 
we had given generous attention to it.; mean¬ 
time always endeavoring to discriminate 
between wholesome and Unwholesome food, 
With innumerable arguments in belmlf of 
unbolted wheat flour, plentiful use of fruits, 
abstinence from pies, rich puddings, cakes 
and fried food generally. Moreover, Julia 
Got. man, tbe well-known champion of di¬ 
gestible food, bus contributed to these col¬ 
umns largely from her large experience. 
Having suffered somewhat ourself from 
the “ unpleasantness” of indigestion, brought 
Oil by overwork, aud having incidentally 
read, heard and seen considerable pertaining 
to it, we feel in the mood for a “ talk” with 
this correspondent. 
In the first, place, dyspepsia is rarely, if 
ever, purely the result of eating food as 
generally provided and prepared in the ma¬ 
jority of dwellings. Sunshine, abundant 
outdoor exercise, plenty of fun, plenty of 
fresh, sun-filtered, air, regular habits, bodies 
well and suitably clad, are each and all 
equally essential. Aside from a few gene¬ 
ral principles, it is folly for one person 
to prescribe food tor another. We once 
knew a woman who suffered inexpressi¬ 
bly from dysyepsia, being unable to eat 
even a stale piece of coarse bread with¬ 
out suffering most acutely, and became so 
emaciated as to be pitiful to behold. When 
the tomatoes in her garden ripened, she be¬ 
gan to eat them ; they agreed with her, and 
from that time she regained her health. 
Yet Dio Lewis declares them to be unfit for 
food; and with many people possessing 
weak stomachs, the use of them is undoubt¬ 
edly very hurtful. 
One of the most eminent physicians in 
New York city prescribed for a delicate pa¬ 
tient, raw onion to be eaten after dinner. 
The onion was to lie small and tender. He 
had seen most happy results from the pre¬ 
scription, but in this case it proved the re¬ 
verse, and was at once abandoned. No 
doubt but that raw onion, when it can be di¬ 
gested, is most beneficial, causing a flow of 
gastric juice when every tiling else fails. To 
prevent dyspepsia, raw onion should he eaten 
occasionally; not seasoned with vinegar and 
pepper, however. 
Ripe fruits, baked,stewed aud boiled fruits; 
boiled wheat and corn; oat meal and Gra¬ 
ham flour puddings, or mush; rice boiled in 
water or milk; vegetable and meat sotips, 
with little if any seasoning; tender meats 
delicately broiled, (mutton is generally pre¬ 
ferred,) and coarse bread or crackers from 
coarse flour, are each and all wholesome and 
easy of digestion. Coffee as a beverage should 
be abandoned ; tea sparingly used ; alcoholic 
drinks should he slimmed. Eat not oftener 
than three times a day, (never between meals,) 
and with the strictest regularity. Avoid un¬ 
cooked milk, also. Drink nothing while eat¬ 
ing, neither soon after. A glass of fresh wa¬ 
ter just before retiring, and upon rising, 
agrees admirably witli some persons. 
Of course, all new habits should be enter¬ 
ed upon moderately. Chew your food thor¬ 
oughly, aud never spend less than half an 
hour eating. Take a rest before meal time. 
Rub your stomach and bowels with your 
hands night and morning. Continue the 
exercise, slapping and heating them, until 
they will bear as much of that sort of treat¬ 
ment as your arms or shoulders. Laugh 
when you feel like crying, and go out for°a 
walk when you feel like dying. If you live 
where fresh, raw claui juice Is obtainable, 
try drinking a wine glassful or more, after 
breakfast, for a tonic. Never eat quite as 
much as you want, and refuse to eat what 
you know to be unwholesome, even though 
you lose your last friend by so doing: you 
may win’a better one—Health. 
We have some other suggestions in re¬ 
serve ; but these will do to begin with. Di¬ 
rections have been given so fully in regard 
to preparing the above articles of food re¬ 
commended, that we deem a repetition un¬ 
necessary. However, we will repeat them 
if desired. 
fflotifs anti jHanners. 
<3|p 
MINTWOOD’S CONVERSAZIONE. 
*** All letters for this department should bo 
ndilresserl to the KiriiAL New-Yorker. No. 5 
Beekinaii St., New York city. Information upon 
the topics herein discussed, invited from our 
readers. Persona! answers to letters cannot, be 
given. 
Al|iuca Dresses or Salts. 
S. C. P., Bricksburg. — Directions have 
been repeatedly given for making black al¬ 
paca dresses or suits. Repetition seems nec¬ 
essary, however. Trim with the same, in 
folds, plaits, or flounces on the bias. They 
may be wide or narrow, few or many. Over¬ 
skirts may he long or short, open in front or 
closed, looped or not looped. Basques are 
rather more worn than sacques. Sleeves are 
both close and flowing. Outside garments 
are made with flowing sleeves. The postil¬ 
lion basque remains fashionable. Sleeves 
are not trimmed at the elbow, hut below it. 
A white Cambric “dress for a young mar¬ 
ried lady," would look well trimmed with a 
deep flounce laid iu side plaits, stitched on 
an inch or two from the top, and not at the 
bottom. Plaited flounces, stitched at the 
bottom, have a heavy, conventional look. 
If ruffles are used, they should be cut on the 
bias and gathered. 
A Brown III oh air. 
S. E. 0.—Make your brown mohair with 
a single skirt ami polonaise of medium length, 
with a basque hack, small, open sleeves, and 
trim with bias folds of the same, from one to 
I lu ce inches wide, The folds may he piped 
with the same, or witli material a shade or 
two darker or lighter. The present style of 
polonaise is quite like that worn two or three 
seasons ago, save tliut the back ends in a 
basque frill, while the back of the polonaise 
skirt is sewed on separately under the postil¬ 
lion. A postillion attached to the belt worn 
with a polonaise, would lie very like it. 
Wiitorlnl for Hummer Hull*. 
“ What kind of material are summer suits 
to be made Of V” Goats’ hair mixed, fancy 
colors, 02)4 cents; Pongee,(silk and wool,) 
$1; mixed mohairs, iu grays, 50 cents; 
striped grenadines (lisle thread and cotton) 
in all colors; chainbray, colors woven in, 
30 cents; lawns, colors printed, 37^ cents ; 
organdies, white ground with Liny figures, 
37>a cents; linen lawns, - from 25 to 30 
cents; grenadines in blacjlor gray ground 
with colored figures, trt^ji 25 to 75 cents; 
linen in all fashionable shades, from 25 to 
45 cents; Marseilles, in stripes and cords, 
from 25 to871-2 cents; while organdy,(which 
is preferable to Swiss,) from 62J.£ cents to 
$150 —two yards wide; plaid nainsooks, 
satin finished, 50 cents; needle lawns for 
wrappers, 37j^ cents; for house and even¬ 
ing dresses, gaze de chambray, all silk, and 
in all shades and colors, and lovely enough 
fora perfect woman, $1.87).£; foulards, plain 
and fancy colors, $1.25 to $1.50. The pre¬ 
vailing colors for suits are in the various 
shades of browns ancl grays. White will be 
much worn. “For summer wear in the 
country,” lawn, cambric or pique, although 
pique is hardly as fashionable for young 
ladies as less heavy material. Wraps for 
young ladies are usually basques or sacques 
of the material of the dress worn; or of 
black silk or Llama lace. 
“ Miss Ophelia," Simnyside, N. Y.—Mus¬ 
lin suits are in favor for warm weather. 
An organdy dress should be trimmed with 
side plaits or bias ruffles of the same. If 
ruffles are used, they should overlap each 
other. Make with a Garibaldi waist, open 
sleeves, closed front overskirt, or with a polo¬ 
naise, looped at tiie sides. 
Anna. —Shawls will not be much worn 
this summer, except those of Llama lace; also 
for elderly ladies, those of black grenadine. 
Sacques, basques and the polonaise wrap are 
fashionable. 
Clienille on Velvet. 
R. F. wishes to know how chenille is 
worked on velvet; lias hod considerable ex¬ 
perience iu cotton, wool and silk embroidery. 
If any one will give her the information I 
shall be much obliged, being unable to do so 
myself. 
“Finger Puffii” 
are made by rolling a slip of hair up on your 
two front fingers, slipping them out, and 
fastening the puff to the “ head ” with a hair 
pin. To arrange the back hair in such puffs, 
tie it up as if to braid it for a coil; then part 
off slips, roll them into puffs, and with them 
form a circle two or three inches removed 
from the tie; then fill in this circle with suc¬ 
ceeding puffs, until the back of the head is. 
covered. It. is somewhat difficult for one to 
dress her own hair iu this fashion, unlecsshe 
has had practice. 
Making Over Olil Dresses. 
“ Mehkimac.”—Y our idea of converting 
your brown silk into a walking suit, by ad¬ 
ding an overskirt, and alternate ruffles of 
silk a darker shade, is very good. Pink or 
bind the ruffles. Trim your black silk with 
ruffles of black grenadine; add overskirt and 
close fitting sacque, or polonaise of grena¬ 
dine. You will find such a suit suitable for 
all kinds of weather from May until the 
middle of October, except, during very hot 
weather. Moreover, black grenadine is be¬ 
coming to everybody. Choose a firm black, 
either in all wool or silk. Closed fronts are 
preferable to open ones in overskirts of thin 
material. The length depends upon the 
bight of the trimming on the skirt. Basques 
are rather more worn Lhan sacques, but otdy 
when more becoming. Gipsy bonnets are 
preferred by most “young ladies of twenty” 
for church wear to hats, although the latter 
are much worn also. 
Bleaching llulr. 
I know of no process “ that will bleach 
the color from hair which has beeu dyed 
with nitrate of silver and ammonia.” A 
scientific friend suggests wasldug the hair in 
a solution of hypochlorite of soda; dissolve 
a piece large as a walnut iu water sufficient 
to saturate the hair, then wash off’ in clear 
soft water. 
Substitute for Luce ami Linen. 
“ St. Agnes," who cannot “ afford real 
lace" and dislikes linen, asks what she shall 
wear in lieu of and still remain “ lovely.” A 
yard of white organdy will furnish you what, 
you desire. Cut it into strips from t hroe to 
five inches wide; hem both edges on the 
machine; after hemmed, lay in side plaits 
something more than half an inch deep, and 
stitch them down an inch from one edge; 
wear about the neck, with a pointed throat, 
witli a bow made of organdy and bright rib¬ 
bon ; baste it also as a lacing in your open 
sleeves of dress or wrap, allowing an inch of 
the edge to extend. When washed, take 
out the stitching which holds the plaits and 
plait them over after ironing. Bronze bools 
are not worn. For the street, black ones 
alone are in good taste, no matter with wliat 
colored suit worn. Parasols have borders 
in solid colors to match the lining ; borders 
of ruffles or of lace. 
In djlatnralist. 
ABOUT KILLING GROWS. 
In the Rural New-Yorker of April 
29 (Vol. 23, page 271,) is an article entitled 
“ Don’t Kill Crows.” I have nothing to say 
about Mr. C.’s lame crows; they have been 
well brought up on insects and mutton, hut 
unless lie will work a reform among our 
wild crows, they must die. From the middle 
of May to the middle of July the food of the 
crow almost entirely consists of the eggs aud 
the young of smaller birds. The number of 
sparrows, thrushes and warblers destroyed 
by them is immense. We do not fully ap¬ 
preciate the labors of these little helpers. 
Bradley and Samuels have estimated that 
a family of sparrows, during four weeks, 
will destroy 13,440 noxious insects, mostly 
caterpillars. A family of warblers will de¬ 
stroy quite as many, and a family of robins 
will destroy more insects tlmu a family of 
sparrows. 
Mr. Samuels says (in “Birds of New 
England”) that the harm done to the smaller 
birds by the crows makes them “ ruinously 
destructive.” Dr. Wood says, “ Samuels is 
right," that “crows destroy young birds 
and a vast amount of eggs.” Here you have 
the opinion of naturalists. 
My desire, to learn the habits of the smaller 
birds has led me often to revisit their nests, 
and I affirm that over half of the nests I 
found last summer were robbed by the 
Crows, Hawks and Jays. Of the nests that 
are built on the ground and are further ex¬ 
posed to skunks and snakes, hardly one-third 
can remain unmolested. 
The question is this—Which shall we pro¬ 
tect, the crows or the insect-destroying 
songster? Economy decides against the 
Crows. It is easy now to settle the question. 
We country boys will hear the “ woodland 
choral," aud the discordant cawings of 
tbe Conus Americanus shall die out. Kill 
the crows; bury your dead sheep and the 
northwest wind will purify the air.—F. G. 
Woodford, Avon, Conn. 
NOTES FOE NATURALISTS. 
Ferrets. 
H. B. W., Bradford Co., Pa., writes the 
Rural New-Yorker that he lias pure white 
ferrets, which he imported from England 
last summer, and they have completely 
cleared the rats from his farm buildings. 
Another correspondent from Ohio asks if a 
terrier is necessary as an aid to ferrets, where 
rats are plenty. No, not necessary. 
Tbe Martin Bird. 
Who will favor the Rural New-Yokicer 
readers with a chapter on the Martin bird— 
its habits and peculiarities ? I understand it 
is a very particular creature—as much so as 
some ladies I know of—in regard to the 
house it lives in. How should the Marlin 
bird house be constructed ?— Rural Read¬ 
er, Lyndon, Vt. 
This inquiry was received before the arti¬ 
cle in our issue of April 8 appeared. Wc 
publish it now in order to say that -we are 
always glad to receive brief articles on the 
habits of birds of all kinds. We want to 
interest our readers in observing critically j 
the habits of all living creatures about them. 1 
Nnu publications, Qhc. 
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