1 
I 
Kndisli Pod*. 
Put them in a brine for three days; drain 
and pour over them a pickle of vinegar, 
cloves, cinnamon and pepper scalded to¬ 
gether. 
Beet*. 
Boil until tender, and drop while hot into 
spiced vinegar. If the beets are large, slice 
them. Spiced vinegar in which peaches 
have been pickled is good for beets. 
these ingredients well together and pulver¬ 
ize them in a mortar until the lumps become 
well powdered. The use made of this pow¬ 
der is to rub it. into the skin during the pro¬ 
cess of skinning. 
Wire to be t'scd tor Mounting. 
Wire to be used in bird and animal stuf- 
fing, of course, varies in size; that intended 
for mounting humming or small birds is 
two sizes smaller than the common wire 
pin; for Canaries and similar sized birds 
and animals, wire two sizes thicker than pin 
wire is weeded ; hlack birds, orioles, robins, 
and others of the same size, require two 
sizes larger than the last mentioned; while 
pearance, and the skin replaced ; the same 
operation is performed on the vertebrae at¬ 
tached to the tail, the flesh being removed 
as far back as the Insertion of the tail 
feathers, the skin and bones stripped, covered 
with the soap, and the skin replaced as be¬ 
fore. The entire skin should now receive a 
coating of the preservative paste, when the 
bird is ready for stuffing and mounting. 
It is important in this connection, before 
proceeding to giving instructions on mount¬ 
ing birds, to remind the novice, as those dif¬ 
ferent parts are finished off, the feathers 
should be arranged and made to fall into 
their places while the skin is damp, other¬ 
wise it may be difficult to get them to lie 
smooth and in their natural order afterwards. 
In my next I shall endeavor to give the 
modus operandi of mounting birds, with 
illustrations of the same. J. Brace. 
omtstit (Economy 
A SOUR CHAPTER. 
Any of the RooUh in the following List 
will he M-nt bv lllull. fowl -l*nill, on Receipt 
of Marked Price. 
Allen's (L. F.) a morion ii Cuttle... .... S2 00 
liu. New A mcrli'itn Kurin Bunk. ’ 2 00 
On. pireufieu of Domcritlc Animals. .. 7 an 
On. Rurul ArrlHiectUrc. . i on 
American Him Kune lor. . -m 
American Purr mingy («*l IIIinanitions).a on 
American PracticalCookery..... l 77 
American Itiwc <'ultnrl«i . ... . . t n 
American Shiirp-Shimter (Toleaenptc l(lliis)!.,M) 
American Wheat C'lllturlHt (Todd) ., 2 00 
A rein lecture (On mining* a Mlllor) :ta Designs 
ami 711 lllitUrntbms... 10 00 
Architecture, National (Geo. K Wmxlwurrt).,.” 12 oo 
A rob I tout n re, Prlnoipleauml Practice of Coring 
A Jenny). l" co 
Bee Keeper*’ Text Book, (Paper)..' 40 
l>o. (MumMO).. 75 
Ueineiit’a Poulterer'* Companion VuO iila.il,'.".".' 2 00 
on. Itahblt Kanular.. :jo 
blnkuoll'a Villa Kb Builder (46 Plates, showing 
Now and Pract.letil Design*).10 00 
Hnninier'* .Method of Making Manures. 25 
HnUaslriKiiiilt's Rural Economy . 1 i;o 
Krooji ti Hook <if Flower* inmv). j 
BrluKOin tin's Gardener'* Assistant. 25a 
Itnist 's Family Kitchen Gardener. .V ] 00 
Un. Mower (Simian. 1 50 
Burr's Vegeta tile* of America.. ........ 5 00 
Chemisti'T of tha Karjii (Nlclmla). l 25 
t lorn.MU H Uraim Grower * Guide. 75 
filler Maker's Manual. . .. 150 
(.lator's New 111. I'tirti© Doctor,colored plates... (i 00 
( ohbou s A niei'1 eu 11 Gardener 15 
Cole’s American Ftuli. Monk .........V”". 75 
Cole’s Alnerlciiii Velerinarlnii...... . 1. 75 
( otion Culture .. . 1 50 
Cotton Planter’* Manual (Tinner)....."!”. 1 5u 
Crack Shut ( Bnrl'crK.. . . 1 77 
Cranberry Culture, (Join. J. White’s) IliuVtruii-ci ) 25 
Dadd a AuiiM lemt t utllo Doetor. 1 50 
Do Modern Hoi sc Doctor..... 150 
Dmllltf Mlicit Mlllimil . " . 1 ‘>5 
Diii'llttgtun'* Am, Weed* and Useful PlnnVs""' 1 75 
DanvliiAnHiulls slid 1’limtn... . 0 011 
Dead Shot, or, Sponinun’a Complete Guide," I 75 
Downing'* Cottage Itonklomieg,. . .. , }j 00 
I|o. limits mill I' mil. Trees of America (HOUpp-j 5 ill 
DU. l.afuiHnape iiimlenlna.... , u 
Do. Rural Kssiivm. .. 0 .-,0 
Druiiiftge lor Prolli and lieHlth. 1 , u 
liu Blend's V1 itMyui'll Culture iW'nrder). 2 1 0 
Oyer mid Coliir Maker's < niniMinliui. i 77 
Evcletli'a School House Architecture . Ill in 
pickles, A “Terrible Temptation ” — A 
“Device of the Enemy.*’ 
We know of no more convincing proof 
of the total depravity in our natures, than 
the profound desire for pickles, at just the 
time and moment when we ought not, above 
all things, to eat of them. The word pickle, 
in itself, has a dark and evil sound. It is a 
synonym of unwholesome ness, and un¬ 
doubtedly had its origin in the period of 
“The fall," which must have been of con¬ 
siderable duration to comprehend all the 
evils ascribed to it. But until the world is 
vastly wiser and better, will pickles go out 
into utter darkness, and be known no more. 
There was never such a thing as a whole¬ 
some pickle known; but as Sin has a 
ministry as well as Good, we purpose to 
hand to Evil in giving a 
OAT MEAL 0AXE AND PORRIDGE, 
I wonder that Julia Coi.man, who wrote 
the long article on “Oat Meal ami its Prepa¬ 
rations,” should never 
most delicious of oat 
meal preparations, oat 
there are very few who 
know how to eat it after liny haVe it, 
and very few who know how to make it. I 
had my instructions from a Scotch lady 
whose oat cakes and porridge disappeared 
like chaff before the wind whenever they 
were served Put a quart of boiling water 
and a pint of milk in a small kettle, and as 
soon as it comes to a boil stir in the oat meal, 
leaving it rather thin ; three or four handfuls 
will suffice for the quantity of water and 
milk; add a pinch of salt and let it boil until 
the meal will smash easily between the 
fingers. Then remove from the fire at once 
and serve hot on a deep plate. The milk 
should never be poured over it, as it spoils 
both milk and porridge to do so; but it 
should be in a bowl and quite cold. Then 
the spoon should go first to the porridge, 
then to the milk, then to the mouth. In this 
way it, is rich, 
But far ahead of this is oat cake. It is 
prepared by mixing a quart of oat meal 
with sufficient water to make it thick, and 
half a tea cup of butter. It is quite a trick 
to work oat cake—to roll it and bake il. 
without its crumbling. Nevertheless it can 
he done with a little pruoliee and patience. 
Some add a tcasponful of flour to it to make 
it adhesive. After working it thoroughly it 
should he rolled about the thickness of a 
soda biscuit in shoots about a foot or six 
inches square. These sheets are pul in the 
BREEDING OF HARES. 
I desire to know if any readers of the 
Rural New-Yorker can give any facts, 
based upon experience, as to Hie profit of 
breeding the American Hare (or “Rabbit” 
as it is called) for market. If so, 1 know it 
will greatly gratify many subscribers to re¬ 
ceive such information. —James P. Single¬ 
ton. 
lend«a helping 
chapter on pickling, find afterward, like 
Pontius Pilate, wash our hands of the 
whole matter. 
General Rules. 
For heating vinegar, use a porcelain lined 
vessel. Brass, copper or tin should not he 
used ; but if used, the greatest care should he 
observed, both in their cleanliness and in 
pouring the vinegar out as soon as cooked. 
Otherwise, serious results may supervene. 
Use wooden knives, forks and spoons, if 
such wnplements are needed in the pickling 
operation. 
Vluocar. 
The best is wine vinegar, but it is expen¬ 
sive. The next is eider vinegar. Beer vine¬ 
gar comes next. Pyrolignic. vinegar is ex¬ 
ceedingly unwholesome. By the term pyro- 
lignie, we mean that manufactured from an 
acid distilled from wood. If pickles present 
an eaten appearance, it. signifies lhat the 
vinegar is too sharp. The addition of alum 
hardens the pickles, and renders them still 
more “villainous.” Salt affects the life of 
the vinegar, and its use should be avoided as 
much as possible. Much boiling also Injures 
die vinegar. 
Vessel* foe Pickle*. 
Large mouthed, glass bottles for small 
quantities; wooden vessels for large quanti¬ 
ties may he used, bill glazed jars must never 
he used, as the vinegar uoling upon the glaz¬ 
ing, produces a strong poison. 
Penclie*. 
Select the fruit Cully grown, but not fully 
ripened. Wipe off the down thoroughly, 
using either a wet cloth or by pouring hot. 
water over the peaches and then wiping 
them dry. To a peck of fruit, allow a gal¬ 
lon, or thereabout, of' moderately weak vin¬ 
egar, three pounds of sugar, an ounce of cin¬ 
namon and four or live cloves to each peach. 
The cloves may be stuck into the fruit, or 
the spices boiled in a bag with the sugar and 
vinegar. Put the fruit in the vessels to hold 
it, atnl pour the ingredients over it, boiling 
hot. I3e careful and skim the. vinegar well 
as it boils; cover well, and set in a cold 
place for a few days, when drain off the vin¬ 
egar, heat it hot, and pour on ; when cold, 
the fruit and pickle may be put in glass jars 
ami secured like preserves. 8ome picklers 
add the well beaten whiles of three eggs to 
the above quantity of vinegar, scalding and 
skimming until clear. 
Pears 
are pickled after the same manner; small 
pears of a uniform size are preferable. 
Plums. 
To six pounds of plums, three pounds of 
sugar, one quart of vinegar, and one ounce 
each of cinnamon and cloves. Arrange the 
fruit, sugar and spices in layers. Scald the 
vinegar and pour over the fruit. Repeat the 
scalding for three or four days in succession. 
Sweet Apple*. 
To half a peck of apples, make a sirup 
of two pounds of sugar, and one pint of 
vinegar. Boil the apples in tltis sirup until 
U-nder; then remove them and make a 
new sirup of two and a half pounds of sugar, 
undone pint of vinegar. Add one tens poor)- 
1 il of cloves, and the same of cinnamon tied 
in a lmg. Boil for fifteen minutes; pour hot 
over the fruit. The first sirup may be used 
for other sauces. 
NiiHtiirtiiun*. 
Gather the seeds before entirely grown, 
nml l drop them into cold vinegar; when a 
sufficient quantity bus been gathered, scald 
foom ju tUe vinegar, and bottle. 
Ofl'cu lien ii*. 
Goil the beans in a little salt and water 
11111 i 1 fonder; drain them and put them in 
f old vinegar into which spices scalded in a 
lttie vinegar have been thrown. 
Onion*. 
Remove tlio outer skin of small onions; 
’' them until half done in salted water; 
a ' e drop them into a jar of popper- 
^1 need vinegar. Another way; souk them 
'"’ three days in brine; then scald them in 
111 •> and water; drain, lay them in a jar 
, P ,°. ur over co,( l vinegar, scalded spices 
11 ^tltt alum; cover closely. 
squirrels, rabbits and foxes among quadru¬ 
peds and the eagle among birds, require a 
wire strong in proportion to their size. 
skinning unit Preparing lor Mounting. 
In skinning the bird lay it on ils back on 
a bench or table covered with a clean white 
cloth ; have all the articles for anointing the 
skin at hand,—a little line tow cut short, a 
little cotton wool, and some absorbing pow¬ 
der,—either burnt alum powdered, flour of 
sulphur or plaster of Paris; stuff a little cot¬ 
ton into the mout.Ii, and tie or sew the mandi¬ 
bles together to prevent the mucous dis¬ 
charge which sometimes takes place, to the 
great injury of the plumage. 
The operator should have the bend of the 
bird towards the left hand, then part, the 
feathers carefully on the breast, and with a 
sharp knife or scalpel (the handle of which 
it will he convenient to have with a spatula) 
make an incision from the sternum or breast 
bone to the vent, just, deep enough to cut 
l lie skin, euro should be taken not to penc- 
Irnle Hie flesh or jntesliitCH. Raise the edge 
ot the skin with the sharp edge of the han¬ 
dle ot the knife, and turn it back, cutting 
with the knife when necessary until the 
thigh hone is reached ; seize the W and foot 
How to Stuff Squirrel* nml Woodchuck*. 
Will you or some of your many sub¬ 
scribers tell me, through the Rural New 
Worker, how to stuff squirrels and wood¬ 
chucks and the best time in the year to slulf 
them,—E dward L. Clark, 
The CiilUoruin Ani-Entinu Woodpecker. 
A curious observer states that the Cali¬ 
fornia ant-eating woodpecker, in storing its 
provisions for winter use, digs a small round 
hole in the bark of the pine or oak, and into 
these inserts an acorn so tightly wedged in 
as to be with difficulty extracted. The bark 
of the pine tree, when thus tilled, presents 
at a short distance the appearance of being 
studded with brass-headed nails. Slowed 
away in large quantities in Ibis manner, the 
acorns not. only supply the wants of tin- 
woodpecker, but the squirrels, mice and jays 
New {publications 
Done becomes visible; cut Uiis through so 
as to leave the thigh bone and leg attached 
to the skin Having lr H™ game w j t |, 
Hie other side, the lower part of the bird is 
entirely divested of its skin as far as the 
foil; introduce the small blade of a kuile 
between the skin ami the hack hone, under 
the root ol the tail, draw it upwards so as 
to cut, through the rump hone, care being 
taken that the akin is not injured. Now lay 
hold of the carcass by the rump hone with 
one hand, or better still, attach a hook to 
Hie rump hone and suspend the carcass by 
it, and draw the skin gently but forcibly to¬ 
wards the head; the slcin will readily peel 
off ns far as the wings, Hie plumage being 
of course, inverted. The wings are now 
separated from the body by cutting off the 
humerus, or fore-arm, where it joins the 
body. The skin will fall over the head, and 
by gently pulling it over the vertebra of the 
neck the crown will be exposed. 
The bird is now us represented in the en¬ 
graving; the skin inverted and drawn over 
the head, the femur on thigh hone attached, 
as well as the first vertebra of the tail; b, 
the articulation of the humerus or pinion 
hone; e, where it, was separated from the 
body, the membranes of the ear; d, with¬ 
drawn from the cavities e , and the skin cut. 
round the cavities of the eyes /. The head 
is now separated from the body at the last 
vertebra, or rather a little beyond, being cut 
through the occipital opeu- 
V'* J'/) ing a, to facilitate removing 
a Hie brains, which are with- 
& drawn through the opening 
at b. The carcass is entirely disposed of. 
Then remove the fleshy parts from the 
head and cheek hones, clean out the occiput 
or cavity, and fill the opening as well as the 
orbits of the eyes with cotlon-wool, first, 
giving il a coating of the preservative paste. 
Replace the flesh removed from the cheeks 
and crown with soft tow, turn the skin back 
over the head. The wings are now to be 
skinned as far as the humeral hones by 
pushing the skin backward over them ; the 
bones are carefully cleaned, all flesh, 
muscles, and tendons removed, the hones as 
well as the skin covered with the preserva¬ 
tive paste, and tow or cotlon-wool wrapped 
round them to replace the flesh and give the 
appearance presented in life; the skin is 
then replaced. The legs and thighs undergo 
the same process; taking hold of the feet, 
Hie skin is gently pushed back over the 
tibia, or leg-bones, to the knee-joint, and tbe 
fiesli and tendons removed; by passing the 
knite round the bead of the hones, the flesh 
and tendons will be found to strip off cleanly 
from the bone; a coating of soap is now 
given to the bone and skin, the bone is cov- 
THE PEOPLE'S PRACTICAL 
POULTRY BOOK: 
A WORK ON TUB 
Breeding, Hearing, Clare and General 
Management ol' Poultry. 
BV WM. M. LEWIS. 
224 Large Octavo Pages. Price, $1.50. 
TIiIh is one ot the fluent gotton-up works on the 
subject on which It treats, lor its size and price, of 
uny puhllcutlon of the kind in this country. It is 
PROrUBELY ILLUSTRATED 
with Cuts, many of them from OrlKlrml Design*. 
I’rinted tn the best style on heavy paper, and ole- 
guntly hound. Sent by mull, post-puhl. for iii.ai). 
A NEW EDITION OF THE 
PRACTICAL SHEPHERD 
A Complete Practical Treatise on the Breeding 
Management and Diseases of Sheep. 
By Hon. HENRY 8. RANDALL, LL. D., 
Author of "Sheep Husbandry in the South," "Fin, 
If 1 oat Shire/- Husbandry," and Editor of 
the Sheep Husbandry Department of the 
Surat New- Yorker. 
TAXIDERMY.—No. I, 
Havtng observed inquiries in the Rural 
New-Yorker asking for information upon 
this subject, and for books treating upon the 
same, I have thought proper to send you, in 
a condensed form, the mode ils recommend¬ 
ed by Rkaumer and Waterton, with en¬ 
gravings illustrating the manner of skin¬ 
ning and preserving birds and animals, 
which 1 deem the best, with such instruc¬ 
tions in the procedure as will obviate the 
necessity of procuring books to learn from, 
other than the Rural New-Yorker. 
To Make the l’re*eevniive I’unie or l*ow- 
•ler. 
In skinning, or preparing to skin a bird, 
the first thing to be done is Hie preparation 
of the preservative paste or powder, which 
is made as follows: — Take four pounds of 
white curd soap, add one pound of arsenic 
and one ounce of camphor; cut the soap in 
thin slices and dissolve il in one pint, of 
water, When melted, add the arsenic and 
camphor, stirring them well up together, 
and boil again until the substance of a thick 
paste is attained, and pour it into a glass or 
earthen jar while hot; when it gets cool tie 
it up carefully, covering with a bladder or 
impervious paper, and it will rc-fuin its 
qualities for years in almost any climate. A 
preservative powder may be made by taking 
four pounds of alum ; one pound of arsenic 
aud two ounces of the flour of sulphur; mix 
Quinuy on SuIIiiik Catlle..... 
Rund'.i Bulb.*. ... 
Do. Gni don RiiltOtl. 
HiiiKhiH'it Flue Wdui IIuHhiindry... 
Do. Sheep 11 iixbiiiidiy in i.lio South. 
UluiiarilHnii ml Ihe Dok. .. 
River*' .Mlnmturo FruitCilirdon.. 
Hi'hcjUhk'.i (..ii’il«iicv>,' Texl-Bi.wlc. 
Snnimor'H RrurtuuoTable.*. 
Do, Uemly Reckoner and Log Book. 
SlmpaoD * Horne PortruRut'e — Breeding, Retir¬ 
ing and TniinRig Trotiera. 
91* Hundred Recipe*... 
Skillful HouMewlfe.L.*."! 
Squimlies (Gregory).." " 
Stewiirt'H (Joliii)lituhlo Book. . 
Tegetiotier'a Poultry Hook (colored pint©*).. .. 
Tegetmeler’* PlgOOn nook (colored plates).... 
Ten Acre* ..gli . 
Tbe Mule—A Treullae on the Breeding, Training 
and u*e» to which lie may he put. 
The Barn- Yard (A Manual)... .... . 
The Boole of t'ivergi ©on*..] 
The Ho*ton Mach mint ()’ itzgeruid). 
The Dog (I. v )l|i,U m, Mayhuw and H nlutifnaon).. 
The Garden I A Minium) .. . 
The Percheron ll<>r*e., . 
The Pcnplo'H Practical Poultry Book. 
Tlitiuni.v Am. Pi nit Uuliarlea ilSu Illustrations). 
Thnmpilnn’e Food ol A iiltiutls.. 
Todrt'n Vnung Farmers' Manual.. 
Trapper'* Guide... 
Trout Culture, iSeth Green; . 
Trownrhlgv'*. Mr*. I.aurn, Excelsior Cook Bonk 
and Housekeeper's A.ld. 
Ventilation In American Dwellings. 
Warder’s I ledges, and Evergreens.,. 
Warlng’a IfitirLU I'loacH*. 
Do. Kiumanis of Agriculture. 
Watson's American Home Garden. 
Wax Flowers.and Iiuw to Make Them...... 
Western hmil Growers' (juIdo. ... 
Wheeler's I tomes for tint People..... 
Do. Rurul Homes... 
Woodruff's Trotting Horn* of America. 
Wood ward’s Graperies mid Hort'l Buildings_ 
Do. Country Homes. .... 
Do. Cottages and Farm Houses. 
Do. Suburban and Country Houses... 
Vouatt on the Horse....... 
Youatl and Martin on Cattle... . 
Vouatt and Martin oil the Hog. 
Vounmns Hand-Book ot Household Science.... 
Do. New Chemistry... 
Address all orders to 
». ». T. MOORE 
New York City and Rochester, N. Y. 
Bcrlptloii) Is now placed In the hands of the Trade, 
and may be obtained of all Booksellers. It Is tbe 
most complete, critical and reliable book on Ameri¬ 
can Sheep Husbandry ever published tn thiseoumry. 
and should he in the library of every shepherd in the 
land. Price $2. 
Opinions of Hie Prsoi. 
From tbe New Kiighui.l Fermer, Boston. 
Tas r it actio* i. Slirrn it it m ih * work til a ( Inis long been needed 
by our people. It Abouhl be in the hori .1 end heud of every person 
owning sheep. 
From the Country Gentlemen nod Cultivator. 
As A whole, this book Is 
imqnnstlonsbly In Advance of anything 
of the kind now before Ibo public. 
From the Mslne Farmer. 
Tmr nerne of tbe Author, I Ion. H. 3. KendAll, Is a guarantee of lta 
cotnp)oten*A9 kd< 1 reliability. 
From the Prnlrie Farmer. 
Tbi IIlustratloua of sheep are by tbe beet artists of New York, and 
well done. The letter pr,„ aud payer are all that could be desired 
la a work or ibis description. It. will undoubtedly meet with tbe 
large sale Us merits demand. 
From tilts Ohio Farmer. 
1 ns reputation of the author—who ranks as thi authority In this 
country npon at) that plains to the breeding ,.: : d rnar.ag.ment of 
sheep—wilt Induce a large and continued demand for “ The Trn-tlml 
81i#pU*rd,” 
From tbo Sew York Tribute. 
Is this volume the author has exhausted the subject, and given all 
that Is necessary for any faru er to know about selecting, breedl.rg 
and general management of sheep, In health or sickness. We heartily 
commend this work to all who with for a sound nud thorough treatise 
on Sheeji Husbandry. 
, iS r This work sent by mail on receipt of Price. 
Liberal discount to the Trade. All orders should be 
addressed to D. IL T. MOOIIE. Publisher, 
Rurul New-Yorker Office, New York. 
