gallon of vinegar. When this pickle boils 
Up, throw in the cucumbers, and make them 
boil quickly as possible three or four min¬ 
utes. Put' them in a jar with the boiled 
vinegar, und cover closely. When cold, put 
in a sprig of dll], the seed downward. If you 
like it. Made in this wav, they will he tender, 
crisp, and grocn. If the color is not quite 
dear enough, pour oil the vinegar the next 
day; boil up, and pour over the cucumbers ; 
cover perfectly tight, 
Melon Preserves. —To make an excellent 
preserve from unripe melons, the green part 
of watermelons and citrons, in imitation of 
preserved giuger, hoi] in alum water—a. ta- 
nlespoonfuftn about two gallons—pare, cut 
in pieces, and lay hi water for one or two 
days, to take out the alum taste. Tho pieces 
should not tic quite soft, but like sweet cu¬ 
cumber pickle. Drain well, make a sirup of 
sugar—a pound to each pound of melon—a 
pretty strong llavoring of ginger, as hot as 
may he liked, remembering that, when boiled 
it will taste hotter, a little mace, and some 
lemon peel or essence of lemon to taste. Boil 
tho pieces in this till clear. Unripe melons 
are soaked fur some days in brine, cut up and 
freshened in cold water before boiling in 
alum. This preserve requires watching, be- 
- " ‘ M-Household. 
very great mistftko for persons, old or young 
especially children and feeble or sedentary 
persons—to bounce out of bed the moment 
they wake up ; all our Instincts shrink from 
it, and lier.-uly kick against it. Fifteen or 
twenty minutes spent in gradually waking 
up, after the eyes are opened, and in turning 
over and stretching the limbs, do as ranch 
good as sound sleep, because Hie operations 
set the blood in motion by degrees, tending 
to equalize the circulation ; for during sleep 
tho blood tends to stagnation, the heart beats 
feebly and slowly, and to shock the system 
by bouncing up in an instant and sending the 
blood in overwhelming quantity to tho heart, 
causing it to assume a gallop where the 
distant before it was in a creep, is the great¬ 
est absurdity. This instantaneous bouncing 
out of bed ns soon as the eyes are onen will 
APPLE SUITES, 
CURE OF OBESITY 
I have seen in several of the Rural New- 
Yorker recipes for making apple butter, 
which all differ from the way I make it. I 
have been acquainted with apple butter 
making nearly fifty years, some twenty 
years in this country and the balance in the 
old country. If T make apple butter only 
from apples, I have a brass kettle holding 25 
gallons in which I boil 20gallons sweet cider, 
down to live gallons, which makes a nice, 
sweet syrup. This is put away in jars for 
tho present. Then put four bushels peeled 
apples, quartered, in a brass kettle and boil 
it to a mash with 20 gallons sweet cider, 
without stirring, over a slow tire. Then take 
the mashed apples out and strain them 
through a si rainer, and put the strained mash 
in clean l ubs, and put away for next day, for 
the above Operations take all day. Next day 
start early and put the strained mash in the 
brass kettle again, and the live gallous of 
boiled eider or sirup. Then stir it with a 
stirrer with half inch holes in it, over a slow 
iiro. It is of great importance not to lot it 
get burned in the kettle. This boiling and 
,-i iv lining takes from twelve to fifteen hours 
steady work. To know when it is boiled 
i cough take some of the apple butter out in 
a plate and see that it does not runabout 
over the plate, then it is done. 
The apple butter is in this way condensed, 
and will keep for years without being en¬ 
closed entirely air-tight. Before I use it at 
the table, ) add as much cream, milk, or 
sugar and water ns there is apple butter. 
But to make a perfect, upplo butter, it takes 
other materials to do it. Take peaches, pears, 
or blue and yellow plums, peel and quarter 
them, and boil them to a nriRh with good 
cider, Strain, and work it as you would the 
apples. After it is done put it away in jars 
like apple butter, and when tho grapes are 
ripe take your lirst apple butter made from 
peaches, pears, &c., mix it, up in the kettle 
again, and boil the whole up in ten gallons 
grape juice. This will make a. delicate pre¬ 
serve, which, condensed, i.s worth 50 cents 
l>er lb, anywhere. I am selling annually, 
without any difficulty, 1,000 lbs. If I would 
make a, special business, 1 could sell a large 
quantity of it. Add spice, cinnamon, and if 
one desires apple butler sweeter, sugar to 
taste. But most everybody likes the natural 
flavor. S. Frodich. 
Enfield, N. C. 
First, if you have cider, boil it down to 
thickness of molasses or sirup ; if intending 
to make tho butter the next day, leave some 
of the cider to cool the apples ; if not intend¬ 
ing to make right away, when you do make, 
put the apples to cool in water, or the weak 
cider, and as soon as they begin to cool begin 
to stir to keep from burning in tho kettle ; 
as the apples cook down, fill up the kettle 
with raw apples or some that have been 
cooked in another kettle ; when the apples 
are all in and cooked smooth, without any 
lumps, then pint the strong cider in and boil' 
till it is us strong as wanted. If cider is not 
plenty (some prefer when it is to make it 
without using molasses or other sweets in¬ 
stead) it is made the same way, always cook¬ 
ing the apples well before putting in the 
sweetening ; for the apples will nob cook 
smooth in strong eider or molasses. I will 
not give any particular measures or rules, as 
there are few people who liko the same, 
bast year 1 had one barrel of eider; T boiled 
it down to four gallons and made sixteen 
gallons ol butter. The eider was not sweet 
Mr. Schindler is the latest addition to the 
list of persons who have undertaken tho 
treatment and cure of excessive fatness in 
the human race—this condition being consld 
ored by him as a disturbance of the animal 
economy, in consequence of which the car¬ 
bon taken in is accumulated hi the form of 
fat. Diet and exercise, as might be expected, 
constitute the basis of his treatment. As in 
t he method of Mr. BantingJwluoJi some years 
ago was bo much in vogue, the diet advised 
for fat persons consists of food containing a 
large percentage of nitrogen, to which some 
vegetables without starch, and cooked fruit, 
are to be added, for the purpose of moderat¬ 
ing tho excitation duo to anliual nourish¬ 
ment. This diet is to be varied according as 
individuals are of a sanguine or lymphatic 
temperament.. The use of certain wines is 
permitted ; beer is, however, entirely forbid¬ 
den. Coffee and tea are allowed, with as 
little sugar as possible. Cheese, potatoes, 
rice, beans, peas, maize, maceoroni, tapioca, 
arrowroot, and soups are not allowed. The 
use of sulphate of sorla is recommended, as 
modorating the transformation of nitrogen¬ 
ous materials and stimulating the oxidation 
of fat; and the use of mineral waters con¬ 
taining the sulphate of soda in solution is 
considered of the greatest importance in this 
respect. The vvaters of Marienbad, which 
are especially rich in this salt, are stated to 
have, usually, the most happy effect. Their 
use together with that of alkaline pills, and 
a strict adherence to the conditions above 
mentioned caused a decrease lu weight of 
from twenty-five to sixty pounds in different 
individuals in the course of a few weeks. 
\\ hoopmy Cough Remedy .—Take plantain 
leaves ; wash and bruise thorn well; now 
strain through a cloth, and sweeten with 
honey for an adult one tablespoonful .is a 
dose. 
Tho above remedy is what I used thirty 
years ago, and it acted like a charm.— m. a. e. 
iug very apt to mold.— 
Pickled Cauliflowers .—Take good white 
heads, break them into small pieces and boil 
for ten minutes in strung salt and water. 
Bkim out the pieces, which should bo so ten¬ 
der that, ii splint of broom corn can be run 
through the stems. Lay them on a towel to 
drain off tho water, aiul when thoroughly 
cold put them into a pickle jar, with a few 
whole cloves, allspice, pepper, and sticks of 
cinnamon tied up in a cloth. Boil and skim 
the vinegar; then pour it directly over the 
cauliflowers. If a few boots nrosliced up in 
the v iaugur while boiling, they will color the 
cauliflower stalks a bright coral rod, and 
make them more attractive to the eye.— 
Country Gentleman. 
Removing Grease, .Spots.—Make a paste of 
quicklime, washing soda, and as little water 
as possible, put it on the grease spots, when 
you have to do with stone or wood. It may, 
however, discolor the wood or make it dark¬ 
er. In case you wish to avoid this, cover the 
wood or paper with dry carbonate of mag¬ 
nesia, powdered chalk, or even dry starch 
powder, place on top a think blotting-paper, 
and then a hot flatiron. This will draw out 
tlie grease. IX not fully drawn out, scrape 
olT the powder and repeat the operation. 
Some liquid ammonia may finish the job if 
the heat does not fully clean it all up. 
Cream liecr .—It is au effervescing drink, 
but far pleasanter than soda water, inasmuch 
us you do not have lo drink for your life to 
get your money’s worth, the effervescence 
being much slower. Two ounces tartaric 
acid, two pounds white sugar, the juice of 
one lemon, three pints of water. Boil to¬ 
gether five minutes; when nearly cold add 
the whites of three eggs well beaten, with 
half a cup of flour and half au ounce of es¬ 
sence of wintergreen. Bottle and keep in a 
cool place. Take two tablespoonfuls of this 
sirup for a tumbler of water, and add one 
quarter of a teaspoonful of soda. 
Cucumber Vinegar (for Pish and Salads).— 
Take fresh encumbers as free from seeds as 
possible, wipe them and cut them into thin 
slices into a jar; sprinkle fine salt and plenty 
of pepper between the layers, and cover them 
with boiling vinegar. Secure them from the 
air, and in a month or six weeks the vinegar 
EASTERN FARMERS COMPLAIN 
Looking at New England, in particular, 
and any other States near good markets, 
why should there be such grumbling ? Be¬ 
cause farming does not pay ! Well! why 
does it not return profit ? Before tho late 
war prices were much lower and labor only 
correspondingly cheaper than now ; there¬ 
fore, there must be something else which re¬ 
quires bringing to light. In the first place, 
what 1 have so often said is being proved and 
felt, viz. : the laud is ran down and will not 
bear crops as formerly, and the grass mi the 
meadows jand hill-sides is now of little ac¬ 
count, in consequence of non-grazing and 
bad management. 
There is fear of Western produce ; but any 
men should be ashamed of excusing them¬ 
selves on the ground of corn, wheat, or 
meat, brought such a distance, for there Is 
a real protection of more per cent, than the 
grasping manufacturers have from .England. 
Those mill-owners, etc., can truthfully say, 
the extremely low price of labor in Europe 
forbids their doing aught, unless the whole 
United .States have to pay hundreds of mil- 
liuiis more for their wearing apparel, their 
utensils, etc., etc. ; but the fanner has no 
agreement of this kind, for the western peo¬ 
ple have 1.o pay extra, on account of freight, 
for all manufactured goods, and, at the same 
time, receive half of what the eastern farm¬ 
ers do for their com, grain, meat and dairy 
produce, and there is but one way of expla¬ 
nation, and that is to admit the exhaustion 
of tho cast.. 
I have only been in tins country seventeen 
years, and prices for the first period were not 
much more than half of what, they are now 
1 recollect buying flour for P >; beef for four 
cents per pound a quarter, and butter twelve 
eents ; other things at the same rate. Milk 
was delivered m New York City from Orange 
Co., at twelve eents per gallon in summer 
and sixteen cents in winter ; and these prices 
hold till after the war began. The great evil 
is the want of a system to maintain tho 
yielding capacity of farina, to treble present 
quantity, Look at the yearly tenants of 
England ; they flourish without protection 
excepting such as the system and custom of 
the country give, by being si sural for unex¬ 
hausted manuring, etc., If they change their 
farms, which these tenants do not do so 
often as the owners of farms here. 
A Working Farmer. 
CAUSE OF WEAKNESS AFTER BATHING 
CARE OF THE HANDS 
CO-OPERATIVE STORES 
Tn Rural New-Yorker of August 10th 
hist., you inquire for information concerning 
co-operative stores, in this countv (Musca¬ 
tine) there is one ; and in Louisa Co. there 
is also one. The one in thia’county is located 
at Hilton, and U doing a very large business, 
so much so, that three salesmen are contin¬ 
ually employed and sometimes more are re¬ 
quired. The. one at Lefctsville (Louisa Co.) is 
also doing a most excellent business. Per¬ 
haps some may say ‘‘these are two out of 
the way towns that do not get, a mail much 
oftener than once a month.” Such is not 
the case ; but on tho contrary, they are live 
towns and are on good lines of railroad- 
Hilton being at the junction of the main 
line of tho C. II. I, & P. and the southwestern 
branch of the same, and Lettsville is on the 
southwest line. Goods are sold in both places 
at a uniform profit > >i ten per cent, above 
first cost to them. The stock kept is a gen¬ 
eral line of merchandise, which, in the coun¬ 
try, includes dry goods, groceries and hard¬ 
ware. The store at Hilton has been in oper¬ 
ation nearly two yoorsand has proved a per¬ 
fect success. The business is strictly a cash 
one, J. G. H. Little. 
Muscatine, Iowa, Aug. 20, 1873. 
SELECTED RECIPES 
tucuniber Pickles.— The small, long kind 
are tfle’iest for pickling, and those but, half- 
grown are nicer than the l’ull-grown. Let 
Uiem be freshly gathered ; pull off the blos¬ 
soms, but do not mb them; pour over them 
f st fong brine, boiling hot: cover close, and 
cr ' them stand all night. The next day put 
\ "ur hand in tho jar or tub and stir gently, 
to remove all sand, drain on a sieve, and then 
dry m a cloth. Make a pickle with the best 
'• f, er vinugar, adding spice in the following 
• oportiori,; To eai-li quart of vinegar put 
uah an ounce of whole black pepper, the 
" r nd allspice, and one ounce of 
i 1 , ^ h T 1 . seed - ’he flavor is agreeable add 
air shalots, and two cloves of garlic, to a 
GETTING OUT OF BED 
Dr. Hall does not approve of the old doc¬ 
trine which -was formerly instilled into the 
minds of children- that they should spring 
out of bed the Instant they awake in the 
morning. He says that up to eighteen years 
every child should be allowed to rest in bed, 
after tlie sleep is over, until they feel as if 
they had rather get up than not. It, is a 
