omtsik tecmtomm 
CONTRIBUTED RECIPES, 
Drylnir nn«l Oookliia Or»on Corn. 
Putting up corn in salt, and then soaking 
it to got, the aah out, in my opinion draws 
all the sweetness from it. My way is to take 
tho corn when in the right stage, neither too 
young nor too old, have on the lire a large 
pot of boiling water, clean tho corn of silk, 
drop it in the pot and parboil till half done ; 
take up, let it drain and cool, then cut, not 
too close to the cob, but scrape the cob after 
it is cut, spread on a sheet and dry in the 
snn. Dry ns quick ns possible to prevent 
souring. Let it get thoroughly dry before 
putting away; put in a thin cotton sack and 
hang in a cool, dry place. Sun occasionally 
to keep it from getting musty. 
To cook it take as much ns you require, 
winnow it to get the chaff out, wash through 
one water, and put in soak in just enough 
water to cover it,; you may put it in soak as 
early after breakfast as you like; about two 
hours before dinner, put it on in warm (not 
hot) water, and boil gently, but steadily, for 
an hour and a-half, or until the corn is ten¬ 
der, and the water nearly all boiled away. 
Then add a cup of rich milk, a good lump 
of butter, and salt and pepper to taste, and 
let it stew in this another half hour so as to 
have just a good gravy to it when done. 
When you put it oil to boil, turn In the wa¬ 
ter in which it, has soaked. I allow a quart 
of water to a cup of corn, and let it boil 
away till nearly dry ; but if boiled too fast 
it will boil away beforo the corn is done. 
Stir it once in a while and mind it does not 
burn after the milk is put in. I hope some 
of yoitr readers will try my way, for every 
one tells me I cook it hotter than any they 
ever tasted. Be sure and not lmvc the liquor 
too thin, and have it rightly seasoned. If 
there is too much water remaining after it 
is tender pour some off before yon add t he 
milk, but it is better to reduce it by boiling 
so os to retain the flavor of the corn us much 
as possible. 
Split Rolls. 
One egg well beaten; one tablespoouful 
sugar; one yeast cake dissolved in a cup of 
warm milk; two teaspoons salt; flour 
enough to make a stiff batter; set to rise; 
when risen work in a large spoonful of but¬ 
ter and flour enough to roll; roll out an inch 
thick ; spread over with butter or lard; fold 
in half; cut with biscuit cultor; lot rise 
and bake. 
({iiefn Pmliilnir. 
Pour over a pint of biscuit or light bread 
crumbs, enough milk to make a good batter 
not too stiff; let it soak a while, Mien mash 
smooth and add one cup of sugar, one half 
pound butter and the yolks of four eggs well 
beaten; flavor with anything you like, and 
hake. Froth the whites with a cup of white 
sugar; when the pudding is done spread 
them over and return to the stove and brown 
lightly. Eat with or without sauce. Very 
nice. 
Green Tomatoes for Pics. 
Slice green tomatoes and stew with half 
their weight in sugar, and whole spice or 
cloves enough to flavor well; no water is 
required as they yield juice enough of then- 
own. Line the pie pan with puff paste, fill 
with the tomatoes as you would apples; add 
a few small bits of butter to each pie; cover 
with a top crust and bake. They are deli¬ 
cious. They may be put up in this way for 
winter use. They keep well when well 
done.—v. a. t. 
Stocking: Lea Board. 
The above is a design of a very conve- 1 
nient article for the housewife. I have never 
seen any iu this country. It is excellent for 
SELECTED RECIPES, but it is another matter when the process Qi 
- goes a step further, and takes the form of (fvt rtl (Miff 
To K.ccp ihiiu Sweet. " Maloo mixture,” a delicate euphuism for 
A correspondent of the Southern Farmer w *'lo\v leaves and maggots, iron filings and __f_ 
says:—A teaspoonful of flue salt or horse- phuubago. London Milk Journal. 
radish in a pan of milk will keep it sweet for — ■ ■ . THE TROPHY TO MA TO, 
several days. Milk can bo kept a year or .... _ - 
more as sweet as when taken from the cow . In the Rural New-Yorker of the 9th 
by the following method; Procure bottles, vftiJa JgppOilSlltillX* inst. you ask for the experience of your read- 
winch nmst be perfectly clean, sweet and ers with the Tronhv Tomato I will civo 
dry; draw the milk from the cow into the_ eis . lu L llop “ y 1 , ; , 1 g,vo 
bottles, and as they are Ailed, immediately ~ ~ r - ■ - = J’ ou Tho tomato itselt I find very su- 
cork them well and fasten the cork with THE BRITISH BLOODHOUND. porior in flavor; but my success in culti- 
pack-thread or wire. Then spread a little - vating it 1ms been lit tie hotter than of your 
straw in the bottom ol a boiler, on which Tuts is the last in our series of portraits correspondent, C. t of Danbury. Thismorn- 
To R.CPD Milk Sweet. 
lie (f>;trbetter. 
THE TROPHY TOMATO. 
BLOODHOUND. 
stretching white worsted stockings (or other 
colored) upon when newly washed; it dries 
them all evenly and prevents the stocking 
from shrinking or fulling. It is much used 
in Scotland.—r. g. m. 
Cold Canning Fralf, 
I noticed some one asked, through the 
Rural New-Yorker, if any one tried the 
cold water process of canning fruit. Yes, I 
have, and my fruit all « went up.” Cold 
water does very well for '* Temperance folk," 
but not for the canning of fruit.— c. a. p. 
-^4-- 
Domestic Inquiries.- Mrs. E. C. H. Cornell 
asks for a recipe for making “ Chow-Chow.”— 
Miss Ermina C- Burgeell asks onr readers how 
they get rid of blnok ants In house and garden. 
—M. C. A., Lodi, N. Y., desires bo be informed 
how to plokle grapes. 
place the bottles, with straw between them, 
until the boiler contains a sufficient quantity. 
Fill it up with cokl water, and as soon ns it 
begins to boil draw the fire and let tho 
whole gradually cool. When quite cold, 
take out the bottles and pack them in saw¬ 
dust in hampers, and stow them away in the 
coolest part of the house. 
Tomato Beer. 
A Georgia correspondent of tho South¬ 
ern Planter tells how to make tomato beer. 
He says:—"Gather the fruit once a week, 
stem, wash and mash it; strain through a 
coarse linen Mg, and to every gallon of the 
juice add a pound of good, moist brown 
sugar. Let it stand nine days, and then 
pour it off from the palp, which will settle 
in Die bottom of the jar Bottle it closely, 
and tlie longer you keep it the better it is 
when you want to use it. Take a pitcher 
that will hold as much as you want to use— 
for my family I use a gallon pitcher—fill it 
nearly full of fresh sweetened water, add 
some of the preparation already described, 
ami a few drops of essence of lemon, and 
you will find it equal to the best lemonade, 
costing almost nothing. To every gallon of 
sweetened water I add a half tumbler of 
beer.” _ 
To Keep Green Corn. 
Mrs. W., Upper Alton, Ill., writes the 
Country Gentleman:—" My plan is this,and 
it never fails. Gather the com when in 
good eating state. Place the corn, cob and 
all, in a vessel and pour boiling water over 
it. Let it remain in the hot water three to 
five minutes. Thou cut the corn from the 
cob, put a layer of corn, (lien a layer of salt, 
iu large stone jars ; when full weight down. 
Keep adding layer of corn and salt as the 
corn sinks in the jars. The salt makes a 
brine without water. When wanted for use 
soak in clear, cold water. 
— 
To Steam a Turkey. 
Rub pepper and salt inside the turkey, 
after it has been well dressed and washed; 
then fill the body with oysters; sew it up 
carefully; lay the turkey in a large dish, 
and set it into a steamer, placed overboiling 
water; cover closely, nnd steam from two 
hours to two hours and a half—or till by 
running a fork into tiro breast you flml it is 
well done. Then lake it up; strain the 
gravy which will he found iu the dish ; have 
an oyster sauce ready, prepared like stewed 
oysters, and pour this gravy, thickened with 
a little butter and flour, into tho oyster- 
sauce; let it just boil up,and whiten with a 
lillle boiled cream ; pour this sauce over the 
steamed turkey, and send to the table hot. 
Of course, while the turkey is steaming,you 
will have the oysters all ready for the gravy 
from the dish, and the cream also boiled, 
that there may be as little delay as possible 
after the turkey is cooked. 
Tea and Mfiflt. 
The Chinese have always despised Euro¬ 
pean tea drinkers for disguising the fragrance 
of the sacred herb by the admixture of 
miik, and the Celestial nation would appear 
to have reason on their side for, it is assert¬ 
ed, that on mixture the albumen of the milk 
unites with the tannin of the tea, and forms 
minute flakes of that material which is, or 
ought to be, the main constituent of a pair 
ot bools. There may bo nothing like leath¬ 
er, but n leather lining to one’s stomach is 
hardly a specimen of the eternal fitness of 
things. When we, ourselves, so vitiate the 
cheering cup, we can hardly wonder that 
the“Heathen Chinee" considers the leav¬ 
ings of his own decoctions quite good 
enough for us, and we can have no reason 
to complain of shipments of re-fired leaves, 
of hounds. We do not give this prominence 
to these animals because we believe them to 
bo of especial utility, hut simply to complete 
the list. That they are or any interest to 
sportsmen, as such, we cannot conceive. 
Their origin was probably the Talbot 
hounds—produced by selection and care in 
breeding. The bloodhound is tall, strong— 
but if pure never exceeds twenty - eight 
Indies in bight at tho shoulder; ears long 
and pendulous; color, if pure, tan or black 
and tan ; any white indicates impurity ; jowl 
deep; air majestic ami solemn; vertex of 
the head protuberant, and the protuberance 
indicates high breeding. 
Richardson says that this hound does 
not injure tho object of his pursuit but. 
traces him to his hiding place, and then by 
his loud baying indicates his position. 
Wonderful stories are told of the acuteness 
of his scent, even when the object of search 
has entered a town and traversed streets 
that hundreds of other persons have more 
recently trodden; and it is assorted that the 
only means of escaping his unerring scent 
is by crossing water or spilling blood on the 
track. The latter practice destroys the dis¬ 
criminating fineness of the scent. We have 
also beard persons who have tried it assert 
that smearing the shoes with onion juice 
also distracted them. They have been used 
for tracing felons and for capturing slaves ; 
hut we do not favor such use; indeed we 
have, in our own mind, no place for this 
class of animals in the modern economies. 
-■*-*-♦-. 
A BOAT EOR HUNTING. 
I am in want of a light, strong boat for 
hunting purposes. I wish you would give 
mo, through the columns of your paper, 
something of an idea of how such a boat 
could be built cheap and durable—the di¬ 
mensions, thickness of lumber, &c. Would 
lumber mtoJialf inch in thickness be too 
thin ? Would it do to make it pointed at 
both ends, and of three boards—two for the 
sides and one for the bottom ? In this part 
of the State ducks are more abundant than 
oilier kinds of game. Hence such a boat 
would be very much appreciated.—W. W. 
M., Laporte, 2nd. 
Will not sportsmen having experience 
in boat building, and with such boats in 
hunting, reply? 
. ■ » 
WHAT ARE SPORTSMEN DOING? 
I have been much interested In the 
Sportsman’s Department of the Rural 
New-Yorker; and I have been looking to 
see sportsmen make some record of what 
they are doing in the fields, woods and 
streams, but I haye been disappointed. 1 
hope their interest iu the department will 
not die out. I should like some one to toil 
us something about sea fishing and fishes.— 
s. c. R. 
- +++ - 
Inquiries for Sportsmen.— Will O. K. V., Bur¬ 
lington, Iowa, favor the sportsmen of the Ru¬ 
ral New-Yorker with his best methods of 
trapping the rainlc nnd musk rat?—A Subscri¬ 
ber^ J. B. wishes to how to manage gold fleh 
to keep them from dying. 
ing,on looking at my vines, I exclaimed, " I 
can’t tell why my Tropliys do not ripen !” 
I raised the plants myself, in pots, and when 
I set them out in May, they were as thrifty 
and stout as could be desired far superior 
to the spindling hot-house plants furnished 
by the dealers. They grew well, suffering 
no check from being transplanted, as each 
plant had had a large pot to itself. But from 
a dozen plants I have had but one fairly ripe 
tomato. The plants were filled with fruit, 
some ot it very large, and as smooth and 
symmetrical as an apple. So far the fruit 
has ripened rapidly from the flower end to 
about two-thirds of the way, and there it 
“ hangs fire,” the remaining third part keep¬ 
ing green a long while, and gradually chang¬ 
ing to a yellow color, and in many instances 
cracking open. I have had the Gen. Grant 
planted within about thirty feet of the Tro¬ 
phy*. nnd not so well cared for, ripen readi¬ 
ly and earlier, and in less time after trans¬ 
planting. As I have said, I consider the 
Trophy a very fine variety, especially for 
eating raw or a salad, but my culture of it 
has been a failure. I shall, however, try 
again, with seed I have saved myself, and 
headquarters seed which I shall purchase.— 
T. G. S., East New York , L. 1. 
-- 
GARDEN NOTES. 
Experience in Growing Onions. 
Being a subscriber of your excellent paper 
I wish to give you my experience in grow¬ 
ing onions this year. I plowed a quarter of 
an acre of clover sward' and furrowed it 
thoroughly after putting on a thick coat of 
horse manure. I used plaster, ashes and 
lien manure for top dressing after the seed 
was sown. 1 sowed nearly a pound of seed 
on the quarter of an acre, and although that 
made them quite thick, the ground was so 
rich that they did not require thinning at all, 
some ol them growing in clusters of seven or 
eight and piled on top of each other. 
The spring being early we were able to 
sow the seed the 5th day of April, making 
the rows fourteen inches apart. They have 
had good care since then, until they were 
ripe and secured which was done in August. 
From the quarter of an acre wc measured 
two hundred and twenty bushels, a part of 
them being sold for $1.25 per bushel.— 
Alvin Clark, Genesee Co., N. Y. 
Curing Onions. 
After the tops of onions are dried down, 
and are ripe, then the sooner they are gath¬ 
ered and marketed the better. As they do 
not all ripen at once, it is well to pull, clean, 
and cure them by piece meal, rushing them 
into market as fast as ready, as some will 
rot, and if left in the ground after the fall 
rains, arc apt to take on a second growth. 
If onions are pulled by men a potato book 
is about as good as anything to loosen them 
from the ground ; but the better way is to 
hire boys to loosen them by hand; then 
they are in no danger of being braised or 
punctured by the instrument. 
Selling Onion*.. 
Early onions usually bring the best price. 
Those sold to individuals and families sell I 
for a little more than one can get of specu¬ 
lators. So it is better to take a little more 
trouble ami peddle about the villages, and 
sell all one can in Ibis way. 
In selling onions as well as all other pro¬ 
duce from the garden and farm, I adopt (lie 
plan of pay down and no trust: then I have 
money to pay my laborers, and am not crip¬ 
pled in any way; besides, iL is a vexation 
aud waste of time to run about dunning. A 
saving of labor is gained by selling onions 
off from the ground where they are raised 
and not housing them. Speculators have 
commenced paying seventy • live cents a 
bushel for onions; last year they brought 
one dollar, and in some instances a little 
more.—L. II. O., Newark, N. Y. 
jfmin ||mplcmrnts. 
NOTES AND QUERIES. 
Carter’s Ditching Machine. 
We see testimony in a Canada paper from 
Henry Landor of die London (Out.) Asy¬ 
lum concerning a machine with the above 
uame, to this effect" I willingly hear tes¬ 
timony to the value mid efficiency of the 
Carter Ditching Machine. Lost year we 
drained fourteen acres with it for our gar¬ 
den, on very stony ground. In clear ground, 
whether sand or clay, it works well and 
rapidly and saves labor to a large extent. I 
made two hundred rods of drain three feet 
deep in four hours.” 
Corn Ciittinff nnd Cntting Machine*. 
I see ft notice in tho Rural New-Yorker 
of a machine for cutting upcorn and husking 
if,—said to be taken irom the Philadelphia 
Ledger. If you know anything more about 
it I should be glad to heal’ from you the 
price of it. and if it works satisfactory, ac¬ 
companied by a cut of it or something more 
definite. Such a machine, if the price is not 
too high, would lie an object with us.—S. 
B., Smithtown , N. Y. 
We know nothing more of the machine 
than what wc have published—never saw it. 
Clod Crusher. 
In the Rural New-Yorker of July 1 
you give a cut of a clod crusher recommend¬ 
ed by J. C. Hawkins. I think that, either 
Mr. II. or your engraver made a mistake in 
the cut.—otherwise, I have seen a better 
crusher used by a farmer near Ibis place. 
The plank for I he bottom of the crusher 
should he one and a half or two inches 
thick, beveled mid hipped, as shown in tho 
inclosed draft. You can readily see the dif¬ 
ference between the implements.— Ith. S. 
Beall, Ringgold Co., Iowa. 
intam0l0gka:J. 
ENTOMOLOGICAL NOTES. 
A I*npn from FrnnKIlii Co., N. Y. 
1 found an insect while plowing my gar¬ 
den, some six or eight inches under the 
ground, which I send to you. I have never 
Reen anything like it before. Wliat is it?— 
W. LI. Bmitii. 
It is the Pupa of Sphinx quinquemaculata _ 
Striped Blister Bootle, 
Inclosed find an insect which I captured 
on my potato vines. They arc quite numer¬ 
ous on some hills. Please give me the name 
of this pest.—C. Judd, Cattaraugus, N. Y. 
It is the same insect that we have several 
times referred to of late, viz i—Li/Ua vittata , 
or Striped Blister Beetle, which is often 
quite numerous on potatoes at the West and 
South. 
Eneinlen of the Potato Beetle, 
I send you herewith two different varie¬ 
ties of beetles which I have noticed during 
the past season preying upon the larva of 
the Colorado beetle. Tlie large one I sup¬ 
pose to be identical with the " Arm a spiuo- 
sa" referred to on the first page of (he Ru¬ 
ral New-Yorker of August 5th. I found 
them to be very abundant in my potato field 
during the months of June and July, and 
am assured that they were of great service 
in assisting me to get rid of the potato bee¬ 
tle. The smaller one 1 imagine to he " Lebia 
grandie described in C. S. Agricultural 
Report for 18(58, page 80. It was very abund¬ 
ant during the past season— more so than I 
have any recollection of observing during 
previous years. While talking about potato 
beetles let mo say that it would be a good 
idea for fanners who are interested in potato 
culture to tlo all they can to encourage quails 
to frequent their premises. One was killed 
on my place a few days since, and upon ex¬ 
amination six old Colorado beetles were 
found in its crop.—J. C. S ..Onarga, IU. 
Tn k insects are ns you suppose. Anna 
spinosa and Lebia grannie. Your suggestion 
in regard to quails is a good one, even if no 
Colorado potato beetles were to be feared ; 
for they feed upon other insects as well. 
