a 
MAY 24 
IPades and Jammers. 
HATS FOB GENTLEMEN. 
The spring has been so backward that the 
styles for hats are scarcely defined. Thus 
far, the silk hat which has become almost 
indispensable, for all occasions in which the 
dress of gentlemen is taken into considera¬ 
tion, is medium size, gradually enlarging to¬ 
ward the t ip, which flares a little, and a 
brim neither large nor small, turned up a 
good deal at the sides, The price at the most 
fashionable establishments is $9, though 
they can probably be bought iu shapes closely 
resembling, for a less sum. 
Light felt hats are beginning to make their 
appearance; the shapes are modeled after 
the silk hat; they cost $3 and $4. The round 
crowned hats in gray and brown have high 
crowns and moderate brims turned up all 
around. 
Straw hats come in Florence, Milan and 
English braids; in color white, brown or 
mixed straws. One of the most elegant 
shapes is the Rutland ; the crown is quite 
high and round, the brim turns up, aud is 
bound with black; a band (kf ribbon two 
inches deep is fastened at the side. This 
shape, on the English aud Milan braids, is 
very durable, and suitable for all occasions 
during the summer ; price, $5. 
The Saranac Is a square-crowned hat in 
these same braids. It is very comfortable, 
but is not as distinguished in appearance as 
the Rutlaud; price, $4. The Eccentric is a 
brown straw, with parallel creases running 
up and down the crown. It hits rather a 
jaunty look, and adapted to the country. 
There are also the rough straws and rough- 
and-ready braids, in their prevailing shapes, 
for fishing, hunting aud boating occasions. 
Panama hats are rather low crowned and j 
with quite broad brims. They are worn only 
by old and middle-aged men ; the prices vary 
from $3 to $50. 
SHOES. 
Men’s shoes are low, and for the most part 
either Congress or buttoned. The favorite 
material is half ; price, $9 for the best make, 
though they can be bought us low as $5. 
Roots are worn only in exceptional cases and 
never iu the summer. Patent leather boots 
arc entirely out of style. 
VARIETIES. 
Suspendprs are preferred iu solid colors, 
generally red and blue. They are handsomely 
mounted. The best are of English make, 
and cost $ I and $2. 
Silk handkerchiefs are preferred by many 
gentlemen. The favorites have white cen¬ 
ters, with bull' borders ; yellow centers, with 
dotted borders, are also popular ; plain blpes, 
lemon and lavender are also used. Linen 
handkerchiefs have usually colored borders, 
though for dross occasions plain white, not 
too fine, are used. It is better to buy them 
by the dozen or half dozen, and for a little 
extra the initial, very nicely embroidered, is 
added. 
Oxydized sleeve buttons are greatly in 
vogue for gentlemen ; they are very large 
and ornamented in the boldest style, with 
the heads of horses and dogs, copies of the 
antiques, and in many strange and bizarre 
fancies. 
In buttons and studs for shirt bosoms there 
are likewise many novelties ; bat it is quite 
safe to say that for this purpose only the. 
more quiet aud unobtrusive are iu good taste, 
and this excludes pearls, emeralds, rubies 
aud diamonds, which many consider very 
desirable. Plain or chased gold has become 
standard, and most gentlemen prefer them. 
The quite common fashion of fastening shirts 
behind has, to a great extent, done away 
with buttons. Often a little pin is used, or 
coral or onyx head, and often no ornament 
at all is worn. 
Gentlemen’s rings, when they are worn, 
possess this same merit of plainness and 
chasteness. A cameo handsomely cut is the 
most desirable ; those in dark relief are to bo 
preferred. White and black onyx and blood¬ 
stone are next in favor. The black onyx, 
with the seal, is very handsome, and is more 
becoming than the light. The latest styles 
are oblong, with but little gold in the setting. 
Precious stones are rarely worn in rings by 
gentlemen ; even diamonds are not consid¬ 
ered in good taste. 
The abundauce of jewelry worn by many 
classes of men has led the more refined to 
avoid it altogether. The watch chain, which 
is a necessity, is worn in the most inconspic¬ 
uous manner. The necktie rings, which at 
present seem to be so very popular, will 
enjoy but passing favor ; their merit is, that 
■with them the tie can be so easily adjusted ; 
MOORE'S BUBAL NEW-VOR 
but persons of the best taste do not wear 
them. 
A nice umbrella is the. object of most gen¬ 
tlemen's desire. The large black and dark- 
brown silk of English manufacture are the 
best; the price is $10 and $12; but as they 
are so durable, and most persons take much 
better care of a good umbrella, they are, in 
the end, cheaper than other kinds. Umbrel¬ 
las of American manufacture are cheaper, 
but not so substantial, A very nice descrip¬ 
tion of umbrella is of Scotch gingham, which 
is bo line it hits the appearance of silk. Al¬ 
paca umbrellas are next in use, but in time 
they turn brown. Every umbrella should 
have a cover in which, when not in use, it 
should be kept ; and when carried, it not 
raised, it should lie covered. Well taken 
care of, a good umbrella will last years. 
kuime.'itiii (lyoncmtij. 
COOKING AND KEEPING MACKEREL. 
Isaac Hale, New bury port. Mass., a fa¬ 
mous mackerel dealer, gives the following 
directions for keeping and preparing mack¬ 
erel and other lisli for cookery, which will 
interest the renders of the Re hat, New- 
Yorkeh. 
To keep mackerel nice, and prevent rusting, 
be particular to keep under the pickle, after 
taking out the head. The small head to a kit 
is the one to remove. II’ the pickle should 
get. below the flsh, All up with more made by 
salt in cold water. Be sure that the inaek- 
ernl arc kept under the pickle. The cellar, 
or some place where you have no lire und an 
oven temperature, is the host place to keep 
them, also, all kinds of pickled fish. 
For boiling, soak :2f hours ; for broiling, 
soak is hours ; for baking, soak 18 hours. In 
the latter case cream or milk can be used for 
cooking them in. To avoid the unpleasant 
taste which many persons experience, of the 
rising up in the throat after eating, skin the 
mackerel before cooking, and a white, pulpy 
sublnnee will be found, which adheres to the 
skin, and which contains this strong taste. 
Dry codfish should never be boiled, us the 
flosk is harder the more it is boiled. Strip up 
fine, then soak in cold water until quite soft, 
and before bringing to the table change the 
water, and put over the fire and just bring to 
a scald, and it is ready for use. After pre¬ 
paring dry fish hi this way, turn the water 
off, add a small piece of butter, a milk and 
flour gravy, and you have an excellent, break¬ 
fast dish. 
To keep dry fish nice, and prevent sliming 
or drying up, pack them snugly in a box, and 
cover lip air-tight, put into a room that has 
no lire, (not. iu the cellar, unless it is a dry 
one,) and they will improve much by ago. 
Always purchase slack salted dry fish, if you 
want the best. English, Portsmouth, or 
some other salted fish are much better, also 
cheaper, than the heavy, thick, pickle salted 
fish, as they will swell much in soaking, 
while the pickle salted dry fish will shrink. 
Never select a white looking dry fish for a 
good one, but rather one of a yellow cast. 
- 4 ♦ » 
COOKING BEET. 
In the process of cooking, beet is frequently 
made very hard and almost inedible, and the 
seedsman or gardener is made to bear the 
consequences of the cook’s shortcomings. 
Following up our experimental trials, we 
have looked into the cook’s department, and 
offer to our readers the following conclu¬ 
sions :—l. In preparing beet for cooking, the 
greatest, care must be t aken not to bruise the 
skin, or in any way wound the root; and if 
by accident any injury has been done to the 
root, bake and not boil. 2. If a deep crimson 
hue is the color preferred in the beet, or a 
firm flesh, this is best attained by baking the 
i roots. 3, If a light, clear, bright color is de¬ 
sired, or a soft, juicy flesh, then boiling will 
secure this. 4. If a rich, agreeable flavor is 
sought for, then select the beet which, before 
cooking, has the most purple in it, und the 
flavor may be discovered by masticating a 
small portion of the uncooked root. If good 
it will leave a rich, agreeable flavor on the 
| palate without miy sensation of astringeuoy 
iu the throat. Barr’s selection of Nutting’s 
Beet has the desired qualities in the highest 
degree, a. Crimson-fleshed beets are all 
very rich hi flavor, but when masticated 
uncooked, an astringency will be discovered 
as above described ; tliis class of beets how¬ 
ever, lias its advantages, inasmuch as it can 
be sown earlier. Bunks selection of Pine 
Apple Beet is the most desirable of these ; it 
may be sown very early, and will not run to 
1 seed. fi. Scarlet-fleshed beet possesses least 
of the saccharine flavor, and Nonpareil best 
represents this class. —Barr and Suyden's 
Catalogue. 
-♦♦ - 
BAG CARPETS. 
There has been considerable written, of 
late, about rag carpets ; and while the sub¬ 
ject is being agitated, 1 should like to have 
my say about them. I am a farmer’s daugh¬ 
ter and a farmer's wife, and r know that 
farmers’ wives who can cut, sew and color 
the rags for thirty yards of carpet (and I 
suppose the weaving was included in the 
time) in two months, arc the “except inn, not 
the rule.” I don’t suppose Jane Brandon 
meant that they worked constantly for four 
years at their carpet. Before I was married, 
mother and us girls made nine rag carpets, 
and there were none of them made in a min¬ 
ute. It is hard, dirty work, and a family of 
poor people are apt to patch and darn their 
clothing until there is hardly a paper rag 
left, much less a carpet rag—at least, that 
has been my experience. I have been three 
years trying to get rags enough toget her to 
make just fifteen yards of carpet. All are 
not able to buy new doth of which to make 
carpets. And l think, with Jane, when a 
woman can do some light er, easier work and 
buy a carpet, it is bett er to do so, There is 
a great difference between having every con¬ 
venience for doing work and suffering from 
the many inconveniences that, common farm¬ 
ers’ wives and daughters Usually do. The 
ladies who are so “ smart" about their work, 
remind me of the woman who uaet^to get up 
and make, all the beds in the house while the 
rest of the family were fast asleep ; that 
being all the real smart thing she ever did, 
she considered it worth talking about. 
Warsaw, N. Y. p. 
- 4 - 4-4 - 
DOMESTIC BREVITIES. 
Chicken Salad, —In answer to Mrs. J. N. 
Mu’s inquiry, T send the following :—Ten 
pounds chicken before it is cooked; four 
bunches of celery ; yolks of twelve raw eggs 
beaten stiff ; add slowly three-quarters of a 
bottle of sweet oil, beating all the time ; add 
salt, pepper and mustard, mixing these with 
vinegar ; when all beaten in, and just before 
pouring on to the chopped chicken and cel¬ 
ery, add one-lialf cup cold water to whiten 
the dressing ; add also, very slowly, the well 
beaten whites of the eggs. Cut the boiled 
chicken with a knife, and do not chop it, also 
cut the celery with a knife. This makes 
salad enough for twenty persons. Do not 
pour the dressing on to the chicken and celery 
until just before serving it.—M kh. H. E. P., 
Collinsville i, Conn, 
Cocoanut Cake. — Here is a good recipe : 
Beat together one cup of butter, 4 cups of 
sugar and 10 whites of eggs ; beat until veiy 
light; then add two tablespoonsful of soda, 
six of cream of tartar ; dissolve these in one 
cup of milk and six cups of flour. Bake as 
for jelly culm. Then take the whites of six 
eggs, beat a little ; stir two pounds of white 
powdered sugar iu enough water to molt the 
sugar ; add the whites of the six eggs ; put 
this in a tin pan, stand it in boiling water, 
and stir it till it boils ; when nearly cold, stir 
in your prepared cocoanut, and when the 
cakes are cold, put together, as jfflly cake. 
This is for a large cake. — Mrs. Charles 
W right. 
SueI Pudding Without Eggs .—For a small 
family, one cup of sour milk, one-half tea¬ 
spoon of soda, one cup chopped suet, one cup 
chopped raisins, one cup Zante currants, a 
pinch salt; mix up stiff, like biscuit dough ; 
roll so as to flatten out a little ; lay on a 
plate and steam two hours. To lie eaten 
witli sweet gravy', made as follows :—One 
cup sugar, one-half cup butter put in a. basin ; 
pour on a pint, of boiling water; set on the 
stove ; take a tablespoonful of flour and mix 
in a little water, so that if will not be lumpy, 
and stir it into the gravy : stir till it boils; 
season witli nutmeg or lemon extract,,— Mrs. 
E. K. 
Fried Cakes.—I have noticed a number of 
calls lately for recipes for calces without eggs, 
and I herewith send you mother’s, for fried 
cakes One bowl good buttermilk, not more 
than two tablespoon fills cream (if any), one 
heaping'teaspoon soda, a little salt, one tea¬ 
cup sugar ; fiy in hot lard.— l. m. r. 
flow to Clean Sea Shells .— I wish some of 
the readers of the Rural New-Yorker 
would inform me howto clean sea shells or 
how to remove a dark substance formed on 
the outside of the shell.—A nna M. Cole. 
F.oppercd Milk Cheese ,— Will some one, 
having experience, give through the “Ru¬ 
ral” the modus operandi of making cheese 
from loppered milk—size, shape, &c., for 
market,—M. A. Leach. 
WHAT SOCIETIES ARE DOING. 
American Pomnlogica I Society. -Whereas the 
American Bornological Society al its last ses¬ 
sion, accepted the invitation of the Massachu¬ 
setts Horticultural Society to hold It- Quarter 
Centennial Celebration, and Biennial Session, 
iu the City nf Boston, in 1873; 
Therefore, in conformity with said accept¬ 
ance, flic undersigned give notice Unit the 
Fourteenth Session of I his Naf iomil A ssueiation 
will ha held ill the Hall of the Massachusetts 
llortluulturiil Society, Tremont Street, in l!os- 
i on, commencing Wednesday, September lot In 
1873, at 10 O'clock A. M. and continue for three 
days. 
All Horticultural, Poinnlngleal, Agricultural, 
ami other kindred associations, In the United 
States and British Provinces, are invited to 
Bend delegations, as large ;r- they may deem 
expedient, aud all persons Interested" in the 
cultivation of fruits, are invited to bo present 
and take seats in the Convention. 
The eomingsession will be especially interest¬ 
ing, commemorating. as it will, l he termination 
of the llrst quarter of a century of the existence 
of the Society, and It Is hollered, will he one of 
the most important aud useful that t he. Society 
has ever held. l)n this occasion there will bo 
brought together the host cultivators and fruits 
of our Widely-extended country, when mttv be 
examined and compared, the fruits, not only of 
i he cooler (dimes of the North, but of t he Sooth, 
the West, and the I’aeille Slope. It is therefore 
very desirable thiil every State, Territory, and 
province of America should be fully and ably 
represented in UjIh convention, thereby pro¬ 
moting the adrVaneorncnl of one of the groat 
resonrce.sjof our national wealth, the ex tension 
and perpetuation of the amicable and social 
relations which have heretofore existed among 
the members of the Society*—and the ililfttsion 
throughout the land, of our deliberations, for 
the benefit of our constantly-expanding Terri¬ 
tory. 
It Is therefore Imped that, there will be a full 
nttcndnnro of Delegates from till quarters of our 
country, thereby stimulating more extensive 
cultivation by f.lto concent rated information 
and experience of cultivators, and aiding the 
Society in perfecting its Catalogue of Fruits. 
This will be one ol' the prominent subjects 
which will come before the Society, and we 
therefore respectfully urge I,ho (various State 
and Local Committees which have not already 
responded to the Circulars of P, Baku v, (Chair¬ 
man of Lhe General Fruit. Committee, Roches¬ 
ter, N. V.,) to do so, with such Information and 
lists of fruits as may aid In determining what 
variol ies are best adapted to their several local¬ 
ities. 
At this session t he Society will appoint, the 
place for its next meeting.and also decide what, 
action it will take cn the invitation to partici¬ 
pate in the International Exhibition at the 
Centennial Celebration of 1878, in Philadelphia, 
and it Is respectfully requested that members 
come prepared to express their opinions in 
regard to this subject. 
Arrangements will lie made with Hotels, und 
«s far as possible with the various railroads 
terminating iu Boston, fora reduction of fare, 
and of which notice will he given in a future 
Circular. Similar arrangements can undoubt¬ 
edly lie made by tiie various delegations, with 
romls in their localities. 
Members and delegates are requested to con¬ 
tribute specimens of the fruits of ! heir respect¬ 
ive districts, and t« communicate in regard t > 
them whatever may aid in promoting the ob¬ 
jects of | lie Society and the science of American 
Pomology. Each contributor is requested to 
prepare a complete list of his collection, and to 
present the same with his fruits, that a report 
of all the varieties entered, may be submitted 
to I lie meeting as early as possible. 
Tho Massachusetts Society for Promoting 
Agriculture have kindly appropriated $50(1, and 
liberal sums have bc.cn promised by other gen¬ 
erous patrons. Increased I merest will lie given 
to I lilt occasion by the grand exhibition of plants 
and flowers by the Massachusetts Horticultural 
Society, which will occur at the same lime. 
Packages of Fruits, with the name of the con¬ 
tributor, may be addressed a.-, follows: “ Ameri¬ 
can Pomologiral Society,” care of \V. Iti s- 
wi‘i. 1 ., Massachusetts HortleuUmal Society, 
Boston. Ail persons dcsirou nf becoming 
members can remit tho foe to Tin >mas P. James, 
Esq, Treasurer, Cambridge, Mu .. Life Mem¬ 
bership, Twenty Dollars; Biennial, Four Dollars. 
MarshalP. WtuiKH President, Boston Mass. 
I, ml low, Vt., Far. nud Mr eh. \g. Soo.—o Ulcers 
elect, for 1873: F'tcs .— Hon. CAi.\ts French, 
Proctorsvillo. Vke-Prcdts. W. A. Felt, An¬ 
dover; George EL Cole, Chaster. Stc . J. H. 
Sj .iTord, Ludlow. Treat. K. Taylor, Proctors¬ 
villo. Finance Cum.—A. W. Richardson, G. A. 
Kpolford. Abner Fell. Ft. Cow. Ludlow, G. A. 
Spofl'ord, Thomas French, (. N. VVndleigh, <'. 8. 
Parker; Cavendish, A. V,'. Richardson, Uriel 
Itu. ell, H. A. Fletcher, Joseph Adams; Ches¬ 
ter, <ieorge ii. Cole, G. P. Spaulding; Mt. Holly, 
Win. B. Jloskison, 1,eland Lawrence; Andover, 
Abner Felt. A. D. L, Herrick ; Plymouth, James 
Brown. 
.Montgomery Co,, O., Ilort. Koe. •Officers for 
1H78: I'rrs. Nicholas Ojimer, VUr-Cres.—J. 
11. W. Mumum. Si r. Isaac JL Kieisted. Teens. 
Robert VV, Steele. K.r. Com.- J. S. Brondwcll, 
William Kramer. John Ewing. Standing Corn's. 
Fruits, Win. hongstreth ; Vegetables, John 
Sackstedter ; Flowers, Mr*. J. H. Peirce; Mis¬ 
cellaneous. J. Manning Smith. Spri iul Corn's, — 
Orchards, \Vm. F. lleikes; Small Fruits, J. 11. 
\V. Mamma ; Ornamental Planting, Jus. Kidd ; 
Statistics, Jacob Llnxvveiler, Sr.; Vineyards and 
Wine-, Wrr. Kramer: Botany, Miss Mary For¬ 
cer ; Entomology, J. H. Peirce; Ornithology, J. 
S. BroudwoH. 
quarterly llorse Fairs, It Is announced, are 
to be bold, hereafter, on the Carroll Co., III., 
Ag. Society's Fair Grounds May 17, Aug. lii, 
Nov. 15 and Jan. 17 the current, year. In other 
words, we suppose, quarterly horse races are to 
be held. 
The Maine Stale Pmnoloatrnl Soe. is to hold 
its next Meeting and Exhibition, iu connection 
with the Exhibition of tho State Agricultural 
Society, at Bangor, In the fall. 
The East Texas Ag.. Mecli. anil Stock Rais¬ 
ing Ahs'ii holds its first Annual Fair at Jeffer¬ 
son, May 3fi-31. 
The Missouri Patrons of Husbandry hold a 
State Convention at Knobrioater, Johnson Co., 
May 20. 
The Wool Growers’ Ass'll of Lagrunge Co., 
Iml., holds its first Exhibition June fi. 
The Androscoggin, Me., Ag. Woe. is to hold 
its Annual Fair at Lewiston, Oct. 1, 2. 
