anrrsfic (be on ami). 
HOT WV. A TITER TIE,INKS. 
If every reader of the Rural New- 
pan. Set a hair sieve ov«f the vessel and 
strain the mixture through it. Let it stand 
until it becomes only tudkwarm, when stir 
in the yeast, ]>ut tie liquor immediately into 
the keg or jugs, and Jet it stand, uncorked, 
to ferment. Fit the jugs quite full, that the 
liquor in ferinmlatiun may run over. Set 
Yorkeh Jins not a supply of ice in an ice- them in a lu'ge tub. When the ferments- 
house, at this moment, it is no fault of ours. 
It is one of the strings we have harped on 
with a vigorous touch. It is a luxury—a 
necessity that lies in the power of every farm¬ 
er, at least, to possess. On a hot day, there 
is no drink equal to ice-water, and none so 
tion has sulsided, cork, and use next day. 
Two large tablespoons of ginger, stirred into 
the molasses, will be found to he an improve¬ 
ment. If the yeast is stirred in while the 
liquor is too warm, it will he upt to turn 
sour. If the liquor is not at once put into 
harmless, if properly taken. Cold drinks of jugs, it will not ferment well. Keep in a 
any kind should not ho indulged in soon cool j-lacc. This beer is only for present 
after eating—for an hour or two at. least, use, is it will not keep more than two days 
Why not? Because a certain degree of heat iu very warm weather. 
is required in the stomach for digestion, and --- 
if cold drinks are taken, the temperature of FARMERS' WIVES. 
the stomach is lowered, digestion ceases, and - 
is only resumed when the requisite degree of WHILE reading a communication in the 
heat is again obtained. For the same rea- Hujiat. New-Yorker of April 29, written 
son, cold drinks immediately before eating V v a farmer’s wife, it occurred to me that 
together for some time, stirring the ingredi¬ 
ents occasionally. The liquor may then be 
allowed to cool. With a pointed stick or 
dibble make holes here and there in the soil 
infested by the ants, at a safe distance from 
any plants which may lie growing there, to 
avoid any chance of their roots being injured 
by the mixture (although this is doubtful), 
and till the holes once or twice with the 
preparation. By this means M. de Forghet 
was completely successful iu clearing his 
melon beds of these troublesome insects. 
To Cook Green Corn. 
Cut it from the cob; put an ounce of but¬ 
ter in the skillet, and when right hot, put in 
your com and cover closely; cook fifteen 
minutes, stirring occasionally; do not add 
water; the steam and Ini tier will cook suffi¬ 
ciently; when done, add one cup of sweet 
cream.—L. T., Serf alia, Mo. 
are injurious. 
To quench thirst, simply, very little fluid 
she was nearly right. Now I propose to 
notice some things that, have to do with the 
Scientific imb (Useful. 
is essential and it is always best and safest w,ves ’ }f} USEFUL AND SCIENTIFIC) ITEMS. 
to drink it from a teaspoon, especially it tired us step into the kitchen foi instance. It is _ 
and heated. Before drinking, however, it. is usually found on the hack side of the house A Client lee Client, 
well to dip tin; hands, including the wrists, a ' vn .V 'bom the sight of the road, and where The Boston Journal of Chemistry gives 
in cold water, also bathing the forehead with "° sunshine comes till t he shades of evening the following recipe for a cheap ice chest: 
the same. If one is also suffering from ex- begin to creep up from the east. In this Take two dry goods boxes, one of which is 
hanstion, broth or some simple beverage semi-dungeon she must keep the children, enough smaller than the other to leave a 
should he used ; but never wines or liquors. coo,( > wash, iron, sew, and do all the rest of space of about three inches all around when 
The reckless habit of gulping down quanti- her work besides. it, is placed inside. Fill the space between 
ties of cold drinks when hot and perspiring, There Stands the cooking stove in all its the'two with sawdust packed closely, and 
is exceedingly dungeons, hut, one men in S rar, d 111111 poetical proportions, a blessing cover with heavy lid made to fit neatly in¬ 
dulge in themselves, and guard their horses !Uul V et a < “ urfie - A blessing, inasmuch as it side the larger box. Insert a small pipe in 
against. But we all know how grateful lightens the labors of the cook, and a curse, the bottom of tliechest to carry off the water 
summer beverages are, and for the most part inasmuch as it fills (lie air with poisonous from the melting Ice. For family use this 
wholesome, and for Mm preparation of such, va P ors > 'hat she is obliged to inhale from has proved quite as serviceable and as eco- 
we give a few recipes. morning till night, slowly Inn surety making nomical as more costly “ refrigerators.” 
Ornrent—An Excellent RetVeMliinent toe in loads upon her health and Constitution. 
Pur ties. Washing day comes, and the huge tin boiler 
Boil two quarts of milk with a stick of is mounted on top of the stove, and soon the 
cinnamon, and let it stand to he quite cold, room is filled with hot steam from boiling 
taking out the cinnamon. Blanch four suds. The air is literally poisoned with 
ounces of the best sweet almonds; pound foul matter, and there is no escape from its 
them well (in a marble mortar) with a little effects; if must be inhaled, for there is no 
rosewater; mix them well with the milk; ventilation, except by windows and doors, 
sweeten to your taste; let it boil again for a and they are closed always in cold weather, 
few minutes; strain through a flue sieve till Those tight, dark back kitchens, cooking- 
quite smooth and free from almonds. Serve stoves and wash-boilers undermine more 
well to dip the hands, including the wrists, 
in cold water, also bathing the forehead with 
the same. It one is also suffering from ex¬ 
haustion, broth or some simple beverage 
should he. used ; but never wines or liquors. 
The reckless habit of gulping down quanti¬ 
ties of cold drinks when hot and perspiring, 
is exceedingly dangeous, lint. one. men in¬ 
dulge in themselves, and guard their horses 
against. But we all know how grateful 
summer beverages am, and for the most, part 
wholesome, and for t he preparation of such, 
we give a few recipes. 
Orarent —Ah Excellent ItelVesliiiient tor 
Purlieu. 
cinnamon, and let it stand to he quite cold, 
taking out the cinnamon. Blanch four 
ounces of the best sweet almonds; pound 
either cold or warm, iu handled glasses. 
Sherbet. 
Boil, in three pints of water, six or eight 
constitutions than all the physicians in the 
world can build up. 
The washing is done in the midst of this 
green rhubarb (pie plant) and four ounces of heat and steam, and then follows its extreme 
raisins or figs. Boil for half an hour, strain, <>f Standing on the damp ground or cold 
and mix with a teaspoonful of rose water snow to hang out the clothes. It has been 
and orange or lemon sirup to taste. Drink accomplished, perhaps with main strength, 
cold. without the aid of a washer or a wringer, 
McUickIio. which is not. much to the credit, of the man 
Mix one and a-half barrels of water with who believes in horse-rakes and mowing 
as much honey as will cause an egg to rise machines. lie forgets that woman’s strength 
a little above the water; Mum boil the mix- and time should be economized as well as 
lure to one barrel, skimming off the surface. |,j 9 own. The tanner’s wife should he fur- 
ll will be a fine red or wine color, and clear; nislied with a good washing machine and a 
then remove from the fire, and when Cold, good wringer. There is no excuse for keep- 
put it into a Ianicl, leaving the bung hole ing her half a day every week in hot suds 
open for seveial days, until fermentation Iu* up to Jjcr elbows. She may do her washing 
over; then stop it close, and put into a cold with machines with half the labor she does 
cePar ' r ,. . „ without them. Washing day, then, of all 
Three gallons of cold spring water, one dW would not be the one m winch to avoid 
quart ol molasses, one tablespoon of cream . 
of tartar, three tablespoons of ginger, one . Anolher f*f edin « I * hard feature is ^ 
quart of yeast; mix together in a tub and l,n f l ! P d ° Wn . ^ Ca " 
stand for five hours. It may then he hot- f“ d Sl,0U,d avoided^ perliJips I will tell 
tied, and will he til for use in one. day. bow sonic other time, if the readers desire 
flurry Vinegar. \ *' 1 1 ® ,U Cl °f n0W - U,# EdiU>r 
(Strawberries may he used similarly.) wdl "5™ *"• 1 W V#toWi P * per * 
Put two quarts of ripe, fresh berries into a * ou kg armlu . 
stone jar, and pour on them a quai l of vine- nnna a\tt> ™-nc< 
m\ to 11 nvniitv f'.nir hour..; ,hcn 0DD& AMD E1 ™' 
strain through a sieve or flannel bag; pour Cornell Beef, 
the liquid over two quarts more of fresh The London Queen says:—“ To those who 
berries, and let it again infuse for twenty- have worn down teeth in masticating poor, 
four hours; strain a second time; then to tough corn beef, we will say that carbonate 
every pint of juice add a pound of loaf of soda will lie found a remedy for the evil. 
sugar; let it melt in the liquor; put (he 
whole in a stone jar, cover it closely, set it 
into a kettle of hot water, and lei it hoi! 
rapidly lor an hour; strain it well, and when 
cold, bottle for use. When mixed with 
water, it is a pleasant, cooling drink in 
warm weather, or in cases of ty V er. 
Cnrboiiiitetl Drink. 
Two quai ls of ice Water, fourteen table- 
spoonsful of vinegar, two teaspoonsful of 
ground ginger; sweeten to taste, and add one 
teaspoonful of soda ami one of cream tartar. 
l'oi'liiltlc J.eitioimilc, 
Cut this steaks the day before using, into 
slices about two inches thick; roll over them 
a small quantity of soda; wash off next morn¬ 
ing; cut Into suitable thickness and cook to 
notion. The same process will answer for 
fowl, mutton or any fresh meat. Try it, all 
who love delicious, tender dishes of meal.” 
To Wliileu Wax. 
To one pound while wax add. one table¬ 
spoonful of balsam of fir and one teaepoonful 
of silver while. The wax should he melted 
in a white earthen dish; the silver white 
Tartaric add, one-half ounce ; loaf sugar i? ak ® "i 1 " 1 ® '"*1 b ? qnile “ ff00d > pi " in a 
n 1 M’lll \V II D mile ill \no- (mil * 1 , ... 
three ounces; essence of lei,inn, one-half "r.n, white inns Im hag and dropped into the 
ilraclnn. Powder the acid and sugar; mix *’ ax ’ 1 hls l ‘ a S being stirred around, 
them and pour the essence of lemon upon f wh,,e m . 110 wax ’ kcepm S oul a11 
them, a few drops at a time; when all is ^“nent or m,purities, 
mixed, divide into twelve equal parts, and T Muv " Wax Cross, 
put them in white paper, like powders Ts n ° a wood cr0S9 ’ smo( >thly covered 
When wanted, dissolve one in a tumbler of w,lh wl, " e paper and di PPed in wax, prefer- 
water, and lemonade will he the result ahle l ° May ’« sol, d wax cross? Will not 
Snssnfins Beer some of the Rural, New-Yorker readers 
Have ready two gallons of soft water; one T r ll0W n m * kc aul “ mn ^vesof wax, 
quart of wheat, bran; a large handful of aud oblige Carrie V., Syra cuse-, ilT. T. 
dried apples; hall a pint of molasses; a To Destroy A ms. 
small handful of hops ; half a pint of strong In the Revue Hard cole for September, 1870, 
iivsh yeast, and a piece of sassafras root the (lie following met,bod of destroying or ban- 
size of an egg. Put all Hie ingredients (save ishing ants is described as having proved 
null asses and yeast) at once in a large kettle, quite successful:—Take two ounces of soft 
boil until the apples are quite soft. Pour soap, one pound of potash and about two 
the molasses in a small, clean tub or a large and a-half pints of water. Boil the whole 
Damp 1’raof Mucilage l'ar Labels. 
The Archives of Pharmacy' gives the fol¬ 
lowing recipe:—Macerate five parts of good 
glue iu eighteen to twenty parts of water 
lor a day, and to the liquid add nine parts 
of rock candy and three parts of gum arable. 
The mixture can he brushed upon paper 
while lukewarm; it keeps well, does not 
stick together, and when moistened, adheres 
firmly to bottles. For the labels of soda or 
seltzer water bottles, it is well to prepare a 
paste of good rye flour and glue, to which 
linseed oil, varnish and turpentine have 
been added, in the proportion of half an 
ounce each to the pound. Labels prepared 
in the latter way do not fall off in damp 
cellars. 
Trjr^eW Paper. 
The Engineering and Mining Journal 
says that artists, architects, land surveyors 
and all others who have occasion to make 
use of tracing paper in their professional 
duties, will he glad to know that any paper 
is capable of the transfer of a drawing in 
ordinary ink, pencil, or wafer color, and 
that even a stout drawing paper can be 
made as transparent as the thin yellowish 
paper at present used for tracing purposes. 
The liquid used is benzine. If the paper is 
dampened with pure and fresh .distilled 
benzine, it at once assumes transparency, 
and permits of tracing being made, and of 
ink or water colors being used on Its surface 
without any “ running.” The paper resumes 
its opacity as the lvnzine evaporates, and if 
the drawing is not then completed, the 
requisite portion of the paper must again 
lie dampened with the benzine. This new 
discovery of the properties of benzine will 
prove of service to the art profession, in 
allowing the use of stiff paper where for¬ 
merly only a slight tissue could he used. 
Whitening Wool, 
The following particulars respecting a 
new process of giving a beautifully white 
color to wool are condensed from an article 
upon the subject in a German industrial 
journal. The quantity of ingredients men¬ 
tioned is intended for about 500 lbs. of dirty 
wool, hut of course a similar proportion 
could he maintained for a greater or less 
quantity. Make a bath by dissol ving in warm 
water 2 lbs. of alum, 18 lbs. of cream tar¬ 
tar, 1 lb. of sulphuric acid, 18 lbs. of starch, 
6 lbs of sulphate of indigo, and 3 lbs of or¬ 
chil. Immerse the wool in this hath at a 
temperature of 122 11 Fahrenheit for three- 
quarters of an hour. In this way the wool 
Avill get such a whitish tone that many may 
be satisfied with ii,but the white may he made 
much deeper by rinsing the wool out in clean 
water, and then transferring it for a short 
time to a weak bath consisting of a solution 
of 1 lb. of chloride of barium. This, it is 
said, gives a rich satin whiteness to the wool 
so treated, and at the same time considera¬ 
bly increases its weight. It is also alleged 
that the wool does not lose its natural soft¬ 
ness, and is easily wrought up by the manu¬ 
facturer. If the plan possess the advantages 
attributed to it. the price of the chemicals 
used cannot he much, and some of our agri¬ 
cultural friends might put. ji to the test upon 
a small quantity of wool. If the plan were 
found successful, the baths could probably 
he made up as they began to diminish, and 
thus Mie expense of operating on large quan¬ 
tities of wool would be reduced compara¬ 
tively'. 
pixixv 
RECENT ENGLISH DAIRY NOTES. 
We have a letter from Derbyshire (Eng¬ 
land), in which our correspondent, referring 
to the winter and the short crop of Kidder, 
says that hay did not sell for more than £7 
per ton ($35), as people used a great deal of 
other kinds of food, such ns beaus, oil cake, 
malt dust, brewer’s grains and the like. 
The grains from the great Burton breweries 
were delivered at Ashbourne (Derbyshire) 
at seven pence per bushel. The spring 
came off early in Derbyshire, cattle being 
turned to pasture about the 4th of (May, but 
the weather following has been cold up to 
the 20th of Junef Grain and grass arc re¬ 
ported as looking well. All kinds of stock 
are dear and scarce. 
Referring to the Derby and Longford 
cheese factories, our correspondent says they 
have changed the style of cheese and are 
now making them flat, as the other shape 
(Cheddar) did not take well with the country 
factors. The two American managers, he 
reports, have left, and English cheese makers 
have taken their place at the factory. Some 
apprehension is expressed from the fact that 
the price for cheese is lowering in England, 
our correspondent referring to the great 
Derby Cheese Fair on the first Tuesday in 
June, when the cheese went, at 60s. to 70s. 
for 120 pounds, being from 8 s. to 10 s. lower 
than previous rates. 
In regard to the progress of the factory 
system in Cheshire, our correspondent refers 
to a recent meeting of the Cheshire Chamber 
of Agriculture, held at Crew, one of the lead¬ 
ing market places for the sale of cheese. At 
this meeting the Secretary said he had re¬ 
ceived a letter from Mr. Coleman, one of the 
managers of the Derby Cheese Factory, iu 
which that gentleman said :—“ Our balance 
sheet is in course of being made out. We 
have at Longford, sold all our cheese; aver¬ 
age price of 62 tons, 77s. (id. (per cwt.) Cost 
of labor, annotto, rennet., ware-house labor, 
dairymaid, butter making and nil working 
expenses, will come out somewhere aboul 
4s. 10 d. perewt. This includes £100 for one 
of ihe American managers. 
“ The cheese receipts (net) just pay for the 
milk at pence per gallon, and leave us 
the whey, butler and sundries to pay work¬ 
ing expenses with. As ($J>£ pence is equal 
to 75a. for cheese, we think we have done 
pretty well for an experimental year. We 
at Longford are altering our mode of cheese 
making and getting back to real Cheddar as 
fast, as we can. it will take years to per¬ 
fect the factory system in this country, as 
we must make cheese for the epicure and 
leave the American a to supply the million. 
“ In the discussion which took place a gen¬ 
eral opinion was expressed against -the es¬ 
tablishment of a cheese factory iu Cheshire. 
Mr. Finchett staled that unless the man¬ 
agers of such an establishment could prom¬ 
ise 9 pence per gallon tor milk and sell their 
cheese at 60s, per cwt, it could not possibly 
succeed. Mr. Aston said he had been in¬ 
formed by a gentleman largely engaged in 
the cheese trade that thirty tons from Ihe 
Longford factory had realized iu London 
only 66 s. per ton after deducting all ex¬ 
penses. At. present the best Cheshire was 
selling for 21 s. per cwt,, more than the best 
American in the London market.” 
Some of our fancy American factories 
will learn from the above that there is 
a chance to enter into competition with our 
English neighbors in supplying cheese for 
the “ epicure that is to say, in making a 
high-priced cheese. The making of cheese 
for the million may be very commendable, 
but the price as American cheese now sells 
hardly pays for the fame—at least, such is 
the opinion of some of our New York dairy¬ 
men, who have been buying land at $150 to 
$200 per acre, and cows at $70 to $80 per 
head. 
-- 
GREASING CHEESE. 
We have this year commenced cheese 
making on a small scale, and would be obli¬ 
ged to have your opinion as to what period 
should cheese he greased, and if tlie entire 
surface, including bandage, should be greas¬ 
ed, or only the top? Would ordinary but¬ 
ler do as well as whey-butter for greasing 
cheese?—T. P. Logan, Serfalia, Mo. 
Cheese, as soon as taken from t lie press, 
or so soon as the surface becomes dry, should 
he greased with hot whey butter. The but¬ 
ter should he applied as hot as can be borne 
bv the band, and well rubbed into the sur¬ 
face of the cheese. It is necessary to apply 
the grease daily for the first few days, after 
which a thorough rubbing with the hand 
alone will generally be found sufficient, un¬ 
less the surface becomes dry and shows a 
tendency to crack or “check,” when the hot 
grease should he again applied. 
It is the practice in some factories to grease 
only t he top and bottom of the cheese, while 
in others, the whole surface, including the 
bandage, is greased when first taken from 
the press, and afterward only the top, a vig¬ 
orous band rubbing being used for the re 
maining surface. This is the course we 
should advise, as after Mie bandage lias been 
once greased there is usually sufficient oil j n 
the cheese to keep the surface smooth, if u J0 
hand rubbing is kept Up. Wlicy butter is 
usually employed for greasing cheese,though 
ordinary butter would of course answer the 
purpose just, as well if fresli—that is, f, ee 
from salt. 
Ii should ty? remarked in conclusion, that 
no more grease should he used than enough 
lo keep the surface smooth and soft; other, 
wise It avill accumulate in flakes and give 
the cheese a rough, unsightly appearance 
and by adhering to the tables cause the labor 
of caring tor them to be greatly increased. 
The great art in keeping cheese in good order 
is turning them daily, and thoroughly nib¬ 
bing with tlie 1 1 and or a cloth. In reality, 
very little grease is needed after the first ap¬ 
plication. The tables should also occasional¬ 
ly he washed with hot whey, which will 
keep them clean and destroy any' eggs which 
may have been deposited by the cheese tty. 
-- 
YIELD OF MILK. 
Lewis Alfred, Odell, Livingston Co., 
111 ., sends us a statement of the yield of 
milk from a Short-Horn cow, for five days 
as follows:—May 5, 50b£ lbs. of milk ; May 
d. lbs.; May 7, 49 6-16 lbs.; May 8 , 
45,?4 lbs.; May 9, 45^ lbs,—making a total 
of 241 lbs., 14 oz. He says:—“The cow 
runs in pasture, and is fed four quarts of 
corn in the cur, once each day, the grass 
being short. The cow weighs 1,225 lbs ” 
if the milk is of average good quality, it 
would make, if employed for cheese manu¬ 
facture, live pounds of cheese per day. This 
is a good yield of milk, and we make record 
of it; but it must he remarked that such 
records are quite unsatisfactory, and do not 
by any means prove that the cow is a good 
one. We have seen and owned eows that 
gave an extraordinary quantity of milk for a 
short lime, and then dropped off iu yield, 
from day to day, until by Ihe lime the sea¬ 
son had half passed over, they gave so little 
as lo he scarcely worth milking. Again, 
some cows give a very large quantity of milk 
of very poor quality. So poor, in fact, Hint 
they would be ranked as infirm. What we 
want, in records of this description, is the 
quantity of milk given over a considerable 
period, while at Ihe same time a test should 
be made and a record kept, in the same con¬ 
nection, as lo the quality of the milk, either 
for butter or for cheese. Some cows that 
give but six quarts at a milking arc: more 
profitable than those yielding ten quarts, 
it is in respect to the amount of solid con¬ 
stituents of the milk that the practical farmer 
desires to know about ; for it is from them 
that, his profits are made. 
The “ Oaks cow,” though she could boast 
Of no pedigree above the common or mon¬ 
grel stock of the country, is reported (upon 
good authority) to have yielded 480 pounds 
of butter from the 5lh of April to the 25lh 
of September, besides suckling her calf for 
five weeks. We are in favor of improved 
stock for the dairy, and believe the publica¬ 
tion oi these records of good cows subserve 
a good purpose, inasmuch as attention is 
thereby called to the difference between an 
inferior cow and one that makes profitable 
returns; lienee, we desire full statistics, that 
our readers may he ahle to draw correct 
conclusions, and thereby be stimulated to 
the proper improvement of herds, and die 
selection of breeds best adapted to the pur- 
. pose. 
Since the foregoing was received from 
Mr. Willard, the following letter came to 
hand, which we place iu connection : 
“I have been interested in the Dairy De¬ 
partment of your valuable paper, ami am 
willing to contribute for the same a report 
of my full-blood Durham cow “Stella:” 
Site is 8 years old; weighs 1,300 lbs.; the 
last week in April and 3 days in May, just 
10 days, she gave 7Q0Vj> lbs. of milk ; her 
largest yield in 24 hours was 75 lbs.; her 
smallest, in 24 hours, was 60lg )hs. ; her 
best yield for just 6 hours was 21 lbs. She 
had plenty of fresh grass, and about 3 quarts 
of corn and oat meal, with 12 quarts of 
slops from the kitchen per dav ; was milked 
morning, noon and night. Not having a 
good place to set the milk lor butter, we 
could not get a fair trial. We set Ihe milk 
two consecutive days—72 lbs. each day, 
(144 lbs.), and from it made 6 12 16 lbs. of 
nice butter fit for the table. “ Stella” excels 
any cow that I have ever known. -T. A. 
Bemus, North East, Pa. 
-♦♦♦- 
How lo Malic Tuli Cheese. 
Mrs. G. E. CL North Brighton, Mass., 
gives her mode of making tub cheese :is fob 
lows:—“First prepare Ihe curd the same a M 
for making hoop cheese, (my way 1 with¬ 
hold, as no doubt hers is preferable), then 
placing it in ajar or luboM he required aize, 
as solid as may be with a follower to Jit 
closely, and a heavy weight thereon to re- > 
ceive the moisture which should be changed 
as often as saturated. Each day’s curd be¬ 
ing thus managed until the tub is filled. 
Then take the whole mass from the tub into 
n cheese tub, and completely pulverize, ad¬ 
ding more salt if necessary, thoroughly 
cleansing Ihe tub and replacing the curd by 
pounding in as before, using ihe cloth as at 
first until dry, then butter Mie top, and till¬ 
ing iu about tlie cheese as it dries with mel t¬ 
ed butter, covering the whole with a thin 
cloth tied over the tbp of the tub, and it is f 
done.” T 
