JUNE as 
MOOBE’S BUBAL NEW-YORKER 
□ 
444 
^omcfitii! (Bijunamg. 
PICTURE FRAMES. 
Any lady can ornament her walls with 
pictures if she has skill to frame them ; for 
it is usually the frame that Costs. Tt is sur¬ 
prising how well rustic frames look, too, in a 
country farm-house; a rude- frame put to¬ 
gether so as to hold the ghiss can he cove re a. 
so handsomely as to conceal all infirmit ies. 
Cones, shells, leather-work, autumn leaves, 
form some of the materials. T have “ Birth- 
Day Morning in a frame of my own construc¬ 
tion hanging in front of me as T write. The 
frame is made of common two-inch lath, 
just as it comes from the mill, nicely fitted 
together and painted black and varnished. 
Then from leather hook covers l found in 
the garret, I stripped the leather, which is 
thin and smooth, and cut it in the shape of a 
very small flat-iroo an inch and a-half long 
and laid the broad end in ft plait, and thus, 
beginning at the bottom of the frame, I 
tacked with the gimp-lack two rows of 
these leaves around the frame, with a rosette 
of the same leaf at proper intervals to give 
effect. The leaf must bo laid over to cover 
the tack on the one below it. 
The frame is 22x28. The glass cost 75 ets., 
and this is the main expense, out, of the pic¬ 
ture. I varnish with white shellac varnish, 
which gives to the work a proper stiffness. 
Cones laid on putty make very pretty frames. 
Small pictures can be framed with paste¬ 
board wired around and covered with black 
oil paper, with a strip of gilt paper on the 
inner edge of the frame or without a strip of 
the latter, or a frame of grape vine, boiled to 
soften, and twisted, is quite pretty ; then 
varnished. I saw a picture frame, a day or 
two ago, made of the running pine, tastefully 
arranged, and it was very pretty. 
Mns. E. A. Warner. 
- ♦ ♦ » — —— 
DOMESTIC BREVITIES. 
separated by means of a flannel strainer, and | 
must be nixed with one-fifth part of alcohol. | 
The juice, has a very delicate odor, but will 
not bear the least heat without destroying 
its taate. 
To Make Green Pickles .—A correspondent 
in the Scientific American replies to the 
question “how to make green pickles,” as 
followsIf hard, green encumber pickles 
are wanted, salt down in dry salt, putting a 
layer of salt in a jar, then a layer of pickles, 
and so on until full. This will produce 
pickles as green as they can be made, but it 
is more costly Mum making brine. If you 
have stock to feed the salt to, it will be belter 
than the old process, Souring may be done 
in the usun 1 way. Of course the above pro¬ 
cess is not calculated for manufacturers for 
market. 
Ray. Cai 7 >et—L. M. R. can tell “May 
Maple” that there was no new doth torn up 
to make pretty stripes of the carpets made 
by the family she spoke of. They do not 
make carpets for pastime. It Is done to 
save and get out of the way old trash which 
accumulat es during the year. If Jane Bran¬ 
don did not mean that they were four years 
making their carpet., why did she say so J It 
certainly was very discouraging to new 
beginners. If she had ot her duties to attend 
to which helped to 1 (lister her hands, it should 
have been so stated.—L. M, R., Windham, 
Ohio. 
To prepare Raspberry Juice of tine color, 
flavor and aroma, a French Journal says : 
Take the berries well ripened and cleansed, 
crush theta ill a glass vessel with a wooden 
pestle into ft homogeneous mass, add to them 
five to ten parts per one hundred of cane or 
grape, sugar, and allow the whole to stand, 
mixing up occasionally. By means of the 
alcohol resulting from the fermentation the 
pectin is precipitated, and a clear juice is 
obtained, preserving perfectly the aroma and 
taste of the raspberry. 
(JIffrti(ittl«i|a!. 
How Easily Butter is Spoiled.—A farmer’s 
wife writes to an exchange“ Of all the 
products of the farm, butter is most liable to 
be taint ed by noxious odors floating in the 
atmosphere. Our people laid some veal in 
the cellar, from which a little blood flowed 
out and was neglected until it had commenced 
to smell. The result was that a jar of butter, 
which I was then packing, smelled and tasted 
like spoiled beer.” 
Another lady writer observes that there 
was a pond of filthy, stagnant water a few 
hundred feet away from their house, from 
which, when the wind was from a certain 
direction, au offensive effluvium would be 
borne on the breeze directly to the milk-room, 
the result of which was that the cream and 
butter would taste like the disagreeable odor 
coming from the pond. As soon os the pond 
was drained there was no more damaged 
butter. 
To Extract Grease Spots from Books or 
Pa per :—Gently warm the greased or spotted 
part of the book or paper, and then press 
upon it pieces of blotting paper, one after 
another, so as to absorb as much of the grease 
as possible. Have ready some lino, clear 
essential oil of turpentine, heated almost to 
a boiling state ; warm the greased leaf a 
little, and then with a soft, clean brush wet 
with the heated turpentine both sides of the 
spotted part. By repeating this application 
the grease will he extracted. Lastly, with 
another brush dipped in rectified spirits of 
wine, go over the place, and the grease will 
no longer appear, neither will the paper be 
discolored. 
Nice Butter. —Have everything scalded 
clean ; skim as soon as the cream is firm ; 
leave no milk with the cream—which must 
be kept in a stone crock, with a tablespoon 
of salt in the bottom—in a cool place in sum¬ 
mer, and stirred with a wooden spatula once 
a day, which insures quick and easy churn 
ings. If not allowed to stand over four days, 
the butter will come in ton minutes. Work 
out the buttermilk clean ; then to five lbs. 
butter, add one teacup pure flue salt, one tea¬ 
spoon white sugar, one of salt,peter. Work 
in thoroughly. Let it stand only twelve 
hours, then work out all moisture and your 
butter can’t he excelled.— A. R. 
To Prepare Strawberry Juice of flue color, 
flavor and aroma, a French Journal recom¬ 
mends to put, two parts of clean strawber¬ 
ries, without crushing them, into a large¬ 
mouthed jar; add to it two-and-a-half parts 
of sugar, and agitate very frequently at the 
ordinary temperat ure without, heating. The 
sugar gradually extracts the juice of the 
fruit, which is left tasteless and colorless, 
and forms a clear syrup, which is readily 
Jjtoral SliThitrtturih 
GLASS ROOFS. 
Not long since a fri id of ours suggested 
that the roofs of all dwellings should be 
made of glass, and the attics used as conser¬ 
vatories instead of lumber rooms. We are 
reminded of his suggestion by the statement 
of a Boston paper which says :—The new 
warehouses going up in the burnt district 
show some new application of glass for roofs. 
One building on Washington street has each 
floor smaller than the one under it, counting 
from the basement up to the fourth story. 
This retreat of the wall is confined to the 
roar only, a gain of about ten feet to each 
story downward. This difference in the 
length of floors is covered with a slop¬ 
ing glass roof, made of wooden rafters and 
large plates of heavy, rough glass. Each 
wall is supported by iron beams resting on 
the side walls, and Uie gain of light is very 
great. The higher the floor the less the rent 
and cheaper the cost of construction. The 
gain of outside air space and the increased 
width of the rear street prevents danger 
from fire, and amply compensates for the 
loss of room on the upper floors. 
-- 
ARCHITECTURAL NOTES. 
Cobble Wall in Cement.—I would like to 
inquire if any of your readers have had any 
experience in building a cellar wall hy build¬ 
ing a plank or board partit ion the size of the 
Cellar and then using cobblestone packed in 
mortar or cement ; and whether it makes a 
durable wall? If any one has built sucdi 
walls and will give tho proportion of lime, 
sand and cement, I think others beside my¬ 
self will be glad to have them do so ; also, 
opinion ns toitscostper perch.--! 1 ’,, b. Taylor, 
Plaster a Protection Ayninst Eire .—In 
Paris it was found, after the conflagration, 
that whenever good plaster work covered 
beams or columns of wood, they were en¬ 
tirely protected from lire. Where limestone 
walls had been utterly ruined on the outside 
by the flames, on the inside the same walls, 
coated with plaster, escaped almost unscath¬ 
ed. This hint may serve some of our readers 
a good pu rpose. 
A Plan of Ebrst-Ckiss Hen-House is want¬ 
ed by L. F. E., who wants to build one with 
cot loss than three divisions — one for old 
birds, one for young and one for hatching. 
Our correspondent will find plans in the 
“People’sPractical Poultry Book” (for sale 
at this office, at $1.50), most of which have 
been published in this journal. We shall be 
glad to receive and publish new and approved 
plans. 
GIVING AWAY FLOWERS. - DECORA- < 
TION DAY. 
I 
My flowers aro the admiration of our , 
neighborhood, and many growers of flowers • 
say they have none so fine. Little faces peep | 
through the fence and say, " Please give me 
a flower,” until husband cays l will wear ■ 
myself out and spoil my mound handing out 
these floral treasures to tho litt le passers by. 
I. do not mind giving pleasure to a child and 
see its bright eyes sparkle when the blossoms 
are fairly in its little hand ; but T did fed a 
little grieved on Decoration Day, when ladies 
and even gentlemen came aid asked for my 
flowers to the extent that I had to pluck off 
nearly all that were in bloom. It is hard for 
me to refuse those who ask a favor of this 
kind; nor do I wish to seem selfish; so 1 
kept giving until they were nearly gone. The 
mound is beautiful to-day, but nothing to 
compare with what it was the morning of 
Decoration Day. I cannot get out to see the 
beautiful in other places, on account of poor 
health ; nor can I touch a spade or a hoc, 
although. I am able to do a little weeding and 
transplanting ; hence 1 felt worse to see my 
flowers all going so soon after their bright 
appearance. They, and dear ones to love, 
are all that is left mo of the delights and 
beauties of Eden. 
It may be all right, and well enough to have 
such a day as Decoration Day set apart as a 
national remembrance of the worthy dead ; 
but I had rather give my flowers to cheer 
some lonely invalid ; and for such a purpose 
l would part with my last blossom, though 
to a stranger, should he or she ask it. But 1 
really think a basket of clothing and provis¬ 
ions, together with a bright bouquet, to 
some soldier’s lonely widow and orphans, 
weuld be a far more acceptable gift in the 
sight of Him who bids us remember tho 
fatherless and the widow, than the millions 
of flowers scattered over the sleeping dead. 
I think the one may be done and not leave 
the other undone. 1 am sorry to say that, 
even in our city, there are soldiers’ wives 
and soldiers themselves suffering for the 
necessities of life. I know it ; and some of 
those people who are most zealous to carry a 
beautiful bouquet to a soldier’s grave will 
not give a supper to aid the living, or lift a 
llug.r t.< raise their own flowers for the oc¬ 
casion. 
The foregoing is an extract from a private 
letter, written by a lady contributor of the 
Rural New-Yorker to one of its editors. 
It seems to us to express what thousands 
have felt; hence we take the liberty of 
publishing it. 
-♦♦♦-- 
HYACINTH FLOWERS A SECOND 8EAS0N. 
E. C. HiSCOX, an English florist, says: 
After the Hyacinths have done their duty 
the first, year in the greenhouse or conserva¬ 
tory l take them to that part of the garden 
where the sun shines nearly all day, and 
plunge the pots to the rim in prepared and 
well-drained materials, most ly coal ashes. I 
leave them undisturbed till September or 
October, according to the time I want them 
to flower, and then take them up, repotting 
them carefully in good, sandy loarn. I have 
adopted this practice for the last, two or 
three years, and have found it answered well. 
The bulbs each throw up two or three spikes 
quite equal to the freshly-imported bulbs I 
have also had bulbs double the size of these. 
Tho single varieties succeed the best under 
this treatment. This season L have had the 
following beautifully in flower—viz., Prince 
Albert Victor, Lord Macaulay, Leonidas, 
Baron Humboldt, Voltaire, Alula .Jacoba, 
Victor Hugo, Norma, L’Ometaent de la 
Nature, Mont Blanc, with many others hav¬ 
ing spikes from (i inches to 8 inches in length. 
rooted wax plant leaf nearly two yearn be¬ 
fore it produced a bud and stem, and pre¬ 
sume many other persons have had a similar 
experience with this and other plants. Leaf 
cuttings, as a rule, especially the tardy grow¬ 
ing kinds, require bottom heat to force the 
growth of buds. Some kinds of plants pro¬ 
duce roots readily and buds slowly ; but why 
we do not pretend to know, unless we fall 
back upon that old stereotyped species of 
wisdom which says “it’s natural.” 
CLUBFOOT CABBAGE. 
N. O. IlAwxrnjRST, Hicksvilla:—I saw a 
short time since in the paper a subscriber 
complaining of clubfoot cabbage, and asking 
for information as to cause and cure. I think 
I can give both. I am a farmer, and gener¬ 
ally raise my own seeds. 1 formerly set 
cabbage and turnip close together, and was 
troubled with clubfoot, or head in the ground, 
as we always termed it, until 1 thought prob¬ 
ably its mixing was the cause, so I com¬ 
menced to set them apart the whole width 
of the garden, and have uot had a case for 
the last twenty years— E.n-haayc. 
The above is too good to keep all to our¬ 
selves, therefore we print it for the benefit of 
bhosc who may desire to get an inside view 
of Mr. IfAWXfumsT’s theory of club-foot in 
cabbages. We take it that he really believes 
the cabbages hybridize with the turnips, and 
the result is a kind of half-and-half sort of a 
plant which is neither a good turnip or cab¬ 
bage. It is a wonder to us that lie did not 
also discover that the moon had something 
to do with the club-foot, because old Luna 
gets the creditor “ blame it” for every varia¬ 
tion which cannot be accounted for in any 
other way. That club-foot in cabbages is 
caused by an insect, is as well known as any¬ 
thing connecting with vegetable gardening, 
and we supposed everybody knew it. Who 
says New York State does not need an Ento¬ 
mologist ? 
■-♦ «- >- 
BUFFALO PEA. 
L send you herewith a plant common to 
the rolling prairies of Nebraska. They are 
called by some Buffalo Peas. The pods arc 
fleshy, and when stewed make a very good 
substitute for asparagus. They grow in 
clusters from ten to twenty inches in diame¬ 
ter. What, are they ?— Nebraska Reader. 
The plant belongs to the great pulse fami¬ 
ly, wherein we find our common beans, peas, 
etc. Tho name of the species which you send 
is Autragalns curyoca/rjms, and is a common 
plant on the Western plains, It is sometimes 
known as the “Ground Plum,” probably be¬ 
cause tho pods some what resemble in appear¬ 
ance a small plum, when green and in proper 
condition for cooking. In Europe the plants 
of this genua are more commonly known as 
Milk Vetch among farmers and country 
people. We have many native species, and 
they are particularly abundant west of the 
Mississippi River. 
♦♦♦- 
EGG PLANTS. 
“Aunt Aggie,” Latrobe, Pa,, raises egg 
plants in the following manner :—“ We raise 
tiie plants in a box in the house. Plant out 
in the garden in May, as soon as the ground 
is warm enough. If there be danger of frost, 
cover with boards, supported at the ends 
with bricks ; let the air pass under the boards. 
As soon as the plants begin to grow, or get 
the least start, we wet the ground around 
them with liquid manure, keeping a vessel 
with it in the garden, by put,ting manure in 
the vessel and filling it with water. We 
water with it every evening until the plants 
are large. By this treatment wo have raised 
as fine egg plants hero in Western Pennsyl¬ 
vania, as 1 ever saw in an Eastern market. 
Tho Long Purple is most productive, but the 
I Improved New York Purple is decidedly the 
best,.” 
SLOW EVOLUTION. 
Sometime ago I read of some one who had 
rooted a geranium leaf. I t ried it, of course, 
and succeeded, but lost t he first one in trans¬ 
planting. Now T have four that I rooted in 
a pot of sand ; they had good roots Six weeks 
ago, hut do not make any new, upward 
growth. Can you, or any one of your read¬ 
ers tell why, and what l can do to start 
them ? I still have them in the sand, 1 have 
had the leaves of the wax plant rooted a 
whole year without, any upward growth at 
all ; got tired of them and put. theta out in 
the garden where they eventually died. 
Why, when well rooted, don’t they grow ? 
Can any one tell mo (— AcaCCIA. 
Buds must form before a stem can be pro 
duced ; but, as in the case of the wax plant, 
we have sometimes thought the process of 
evolution was a very slow one. We kept a 
PUZZLER ANSWERS. June 14 and 21. 
Arithmetical Puzzle Nodi. Write the num¬ 
bers in Roman letters in the following order: 
v i r x x l 
I X X L 
--(i remainder. 
Anagram No. fi. 
For the structures that we raise, 
Time Is with materials ailed; 
And our to-days and yesterdays 
Are the blocks with which we build. 
Illustrated Kebus No. 16. The sun shining 
through the falling drops of water, forms a 
rainbow. 
Geographical Enigma No. 2.— Honor thy 
parents. 
