MOOBE’S BUBAL WEW-YOBKEB. 
223 
OCT. 4 
HOW TO DISTINGUISH EDIBLE 
MUSHROOMS. 
Evert housekeeper who makes use of this 
delicious esculent should know how, by some 
test, to distinguish the true mushroom from 
the poisonous species. A writer in the Me¬ 
chanic gives what he considers an infallible 
test for so distinguishing the good from the 
bad. 
He remarks, in the first place that the true 
mushroom is invariably found in rich pas¬ 
tures ; and never on or about stumps, or hi 
the woods, and, although a wholesome spe¬ 
cies somet imes occurs in the latter localities, 
the writer considers it better to avoid their 
products. A very good point, in the second 
place, is the peculiar intense purple brown 
color of the spore-dust, from which the ripe 
mushroom derives the same color (almost 
black) in the gills. To see these spores, it is 
only necessary to remove the stem from the 
mushroom, and lay the upper portion with 
the gills downward, on a sheet of writing 
paper, when the spores will be deposited, in 
a dark impalpable powder, in a short time. 
Several dangerous species, sometimes taken 
for the true, have the spore umber-brown, or 
pale umber-brown. 
In the true mushroom, again, there is a 
distinct aud perfect collar, quite encircling 
the stem, a little above the middle, and the 
edge of the cap overlaps the gills. In some 
poisonous species this collar is reduced to a 
mere fringe, and the overlapping margin is 
absent or reduced to a few white scales, 
lastly, the gills never reach nor touch the 
stem, there being a space all around the top 
of the stem, where the gills are free from the 
stalk. 
There are numerous varieties of true mush¬ 
rooms, all of them equally good for the ta¬ 
ble. Sometimes the top is white and soft as 
kid leather ; at other tunes it is a dark brown 
and scaly. Sometimes on being out or brok¬ 
en, the mushroom changes color to yellow, 
or even blood-red ; at other t iuics no change 
whatever takes place. To sum up, it is to 
he observed that the mushroom always 
grows in pastures ; always has dark purple- 
brown spores ; always has a perfect encir¬ 
cling collar; aud always has gills which do 
not touch the stem, and has a top with an 
overlapping edge. 
In addition to the method just indicated 
for testing the genuineness of mushrooms, 
we are informed that, however much any 
particular fungus may resemble the eatable 
mushroom, none, are genuine or safe, the 
skin of which cannot he easily removed. 
When taken by the thumb and finger at the 
overlapping edge, this skin will peel upward 
to the center, all around, leaving only a small 
portion of the center of the crown to be pared 
off by the knife. 
- 4 - 4 ~»- -- ... 
CANNED FRUIT. 
It may seem irreverent for me to dispute 
“ Aunt Poppy,” who perhaps blossomed be¬ 
fore I was born, but in “ Preserves vs. Can¬ 
ned Fruit” she has endeavored to “ correct” 
a truth instead of an error, a right instead of 
a wrong “idea,” and I wish to say to her 
that the reason why “ no one; takes the trou¬ 
ble to dispute that canned fruit is cheaper, 
more wholesome and better than preserves ” 
is because it is a 14 fact,” and one that is im- 
disputabte. To be sure it dors require cans ; 
but, with their present cheapness, they cost 
but little more than the extra -sugar required 
for preserves and with a little wisdom and 
care will last a lifetime, (I know thrifty 
housekeepers who “ put up” large quantities 
of fruit every year who tell me they have 
never broken a can), while the sugar- will 
only keep one “ batch ” of preserves. As to 
its spoiling, no one would wish to use canned 
oi- preserved fruit when it, could be obtained 
Iresh from tree or vine ; and when opened 
late in fall, in winter or early spring and put. 
where there is no fire, a can of fruit will keep 
for weeks. Moreover, no true housekeeper 
will only have fruit aud relishable food upon 
the table when there is company, but will 
daily servo those who are near and dear with 
that which is good and wholesome ; and in 
this way, even in a small-sized family, canned 
fruit can easily be kept from “spoiling” in 
the warmest of weather. But more than 
cost, than the labor of preparing and keep¬ 
ing, more than the question of appetite, of 
profit and loss, is utility and healthfuLness ; 
and as the preserves in comparison with 
canned fruit, one spoonful of the former will 
broil and distress a stomach that is in 
the least disordered ; while the same person 
ufight eat a saucerful of the same fruit kept 
in its natural state with only good resulting 
therefrom. It is my candid belief that pre¬ 
serving fruit iu cans was especially invented 
for the benefit of pool*, dyspeptic, preserves- 
eating Americans, and that in the store-room 
of every modern housekeeper, fruit in its 
own natural, healthful deliciousness, should 
“crowd out” that from which sugar has 
excluded every quality but sweetness, sick- 
ishness and unhealtlifulnoss. 
Geraldine Germane. 
-- 
SELECTED RECIPES. 
Good Saucrkront. — Let your “stand,” 
holding from half a barrel to a barrel, be 
thoroughly scalded out ; the cutter, the tub. 
and the stamper also well scalded. Take off 
all the outer leaves of the cabbages, halve 
them, remove the heart and proceed with 
the cutting. Lay some clean leaves at the 
bottom of the stand, sprinkle with a handful 
of salt, fill in lmlf a bushel of cut cabbage, 
stamp gently until the juice just makes its 
appearance, then add another handful of 
salt, and so ou until the stand is full. Cover 
over with cabbage leaves, place on top a 
clean board fitting the space pretty well, and 
on top of that a stone weighing twelve or 
fifteen pounds. Htand away in a cool place, 
and when hard freezing comes on remove to 
the cellar. It will be ready for use in from 
four to six weeks. The cabbage should be 
cut tolerably coarse. The Savoy variety 
makes the'best art icle, but it is only half ns 
productive as the Drumhead and Flat Dutch, 
There is no dish more wholesome than well 
made sauerkraut, but it should always be 
boiled with a piece of pickled pork or corned 
beef.— Germantown Telegraph. 
filackberry H't'ne.—Au exchange gives the 
following as “Senator Wilson's way” of 
making blackberry wine :—Measure your 
homes and bruise them ; to every gallon 
adding one quart of boiling water. Let the 
mixture stand twenty-four hours, stirring 
occasionally ; then strain off the liquor into 
a cask, to every gallon adding two pounds of 
sugar; cork tight, and let it stand to the fol 
lowing October, and the wine is ready for 
use. without further straining or boiling. 
And this is said to be “ Senator tlenklo’s 
way:”—Take 100 quarts of blackberries, 
crush them and press out the juice. Then 
dissolve tio pounds at white sugar ill 2D gal¬ 
lons cold water. Measure the syrup ; add 
the juice, and as much more water as will he 
required to make -10 gallons in all. If you 
want to make a smaller quantity, preserve 
the above proportions. Alter pulling it in 
the cask ione that bus recently had whisky 
is preferred), set it in the cellar or other cool 
place with the. bung open to the air until 
(Tiristnnis. Then stop tightly or bottle it. 
ridded Unu n Tomatoes.—Gut in slices, 
sprinkle with salt, aud let them stand over 
eight, the same as other pickles. After re¬ 
maining twelve or fifteen hours in the brine, 
drain well and place over the fire in fresh 
water, changing it several times, until nearly 
all the salt taste is washed out; they should 
bo allowed to get. thoroughly scalded and be¬ 
come partially cooked. Mow drain again, 
and make a syrup of a bint of good vinegar, 
:t pounds of sugar, one-baJf ounce of cinna¬ 
mon bark, and one-quarter ounce of cloves. 
This will make syrup for a gallou ol' pickles. 
Put the tomatoes Into the syrup when it is 
boiling hot, and cook until tender ; then 
carefully lift them out aud reduce the syrup 
by boiling it longer. After a day or so they 
should be heated over, care being taken to 
jireveut the tomatoes from being cooked too 
much. 
To Preserve Pllcms Without the, skins, the 
Fruit Recorder says;—Pour boiling water 
over large egg or magnum bouum plums; 
cover them until it is cold,then pull oil the 
sk ins. Make a syri ip of a pound of sugar and 
a teacup of water for each. pound or fruit; 
make it boiling hot and pour it over ; let 
them remain for a day or t wo, then drain off 
and boil again *, skim it clear and pour it hot 
over the plums ; let it remain until the next 
day, then put them over the fire iu the syrup ; 
boll them very gently until clear ; take them 
from the syrup with a skimmer into the pots 
or jars : boil tne syrup until rich and thick ; 
take off any scum which may arise, then let 
it, cool and "settle, and pour it over the plums. 
If brown sugar is used, which is quite as 
good, except for green gages, clarify it as 
directed. 
To Make Toilet Soap.— Take one 25c. box 
of concentrated lye ; dissolve it in one-half 
gallon rain water ; pour iu a large pitcher to 
cool. Now melt 5 pounds of clean lard or 
tallow, when about milk warm pour your 
cold lye. in very slowly, and stir rapidly. 
Continue stirring till it begins to thicken. 
Now add oue ounce of oil of sassafras, or any 
other perfume you fancy ; have ready a 
clean box, one foot square, pour in and cover 
air tight. Let it thus remain for three or 
four days: then cut it up in cakes, aud it 
will be ready for use. 
niuckhctry Cordial.—To two quarts of 
juice add one pound of white sugar ; half 
ounce nutmeg ; hall' ounce doves pulverized. 
Boil all together for a short time, and when 
cold add a pint of brandy. 
This syrup is said to be almost a specific 
for summer complaint or diarrhea. From a 
teaapoonful to a wine glass is to be taken, 
according to the age of the patient, until 
relieved. 
Glycerine Plaster. —A stiff plaster can be 
made with 150 grains starch boiled ill 1 ounce 
of glycerine. A sedative plaster is made w 1th 
8 grs. sulphate of atrophia, 2 grs. ceratria, 8 
grs. sulphate of morphia, 1 drop otto of roses, 
1 ounce hard glycerine ointment. 
SekiNO in your valuable paper that Mr. Jos. 
Arch (an Englisnmun) who is an agent for 
a great number of emigrants of his country, 
is soon coming to the United States, 1 in¬ 
vite Ihtd to visit this State, I see that the 
Northwest is complaining that she cannot 
get consumers for her productions. Such is 
not the case with us. Cora is worth here 
from 75 cents to $1 per bushel out of the 
field, three years out of four ; oats from 75 
cents to 81 per bushel ; hay from $30 to $4il 
per ton. AU kind of vegetables, poultry and 
eggs are always high. I have sold eggs here 
for 10 cents per dozen ; never less than 15 
cents ( common hens at from 25 to 50 cents 
per head ; turkeys from $1 to $2,50 per head. 
Fork has never been less than ten cents pier 
poimd here since the war. Beef from 5 to 10 
cents per pound ; all other meats proportion¬ 
ally high. Cotton to-day Is worth 18 cents 
per pound (good cotton). We have a very 
mild climate. There is scarcely a. day in the 
year that it is too cold to plow. I have not 
seen the ice over an inch thick in five years. 
All kind of grasses do well here ; also most 
kinds of fruits, particularly pears, peaches 
and figs. This is a good country l'or corn. 
There was made as much us 124 bushels to 
the acre in this State last year, without irri¬ 
gation, though it was well manured. "I made 
myself as much as one hundred bushels per 
ucre. Part s of this State produce line wheat, 
aud other parts good sugar cane. Indeed 
there, is good sugar cane growing in this 
county now, within five miles of the writer. 
Improved lands here are worth from $3 to 
$10 per acre. There is a great deal of Gov¬ 
ernment land still vacant in this State that 
can be homesteaded for §15 for 40 or 80 acres, 
which is covered with fine pine timber. We 
arc close to Memphis, Mobile ami Now Or¬ 
leans, three large cities, to say nothing of 
our own smaller cities, I understand that 
Mi-. Arch wishes to bring over laboriny 
men. This, sir, is what we want. Wo have 
the Territory and now we need the labor. 
Our while people are rather indolent, many 
of them not having been used to work, being 
old slave, holders. The negroes are naturally 
lazy, so you see what, a, fine opening for in¬ 
dustrious people. What laboring people wish 
Is a good market for their productions, which 
we have. There is no doubt but that Mr. 
Arch could make an excellent arrangement 
with the Vicksburg and Meridian Railroad 
Company, as thatjcompany owns about two 
hundred thousand acres of land lying along- 
their line of road ; I am of English descent 
and would be pleased to see those English¬ 
men among us. 
The summer has been very wet with us. 
Cotton picking has commenced and new 
cotton is coming in. We shall probably make 
an average crop. The worms are at work. 
Sept. 1873. Wm. N. Raines. 
-♦♦♦- 
FROM EAST TENNESSEE. 
My letter published in the Rural New- 
Yorker, Sept. 13, has called forth so many 
inquiries about this section, that I am com¬ 
pelled to extend my remarks, and in so doing 
l shall state facts just as they stand on record. 
Wheat .—Our soil and climate are far bet¬ 
ter adapted to wheat culture than many 
others. This season, though last winter was 
one of the most severe everywhere on winter 
grain, it has been demonstrated, beyond all 
doubts, that with proper preparation of the 
soil and care in putting it In, as much wheat 
can be produced per aero as in Pennsylvania 
or New York, Ohio or Kansas. With lime 
ami plaster, ashes and manure, green Roiling 
or heavy clover sod turned under at the 
proper time as the wheat growers do in New 
York, from 3D to 40 bushels of clean, number 
one wheat can be produced. The great diffi¬ 
culty with our farmers here is the “ old way ” 
—the miserable plan of butchering the soil 
with small, one-horse plows, and sowing at 
random without regard to the qualifications 
of the land or its adaptation to small grain. 
Our wheat is almost always entirely free 
from rust, smut, the lly, spot find other dis¬ 
eases so extensively complained of in other 
sections. On the whole, then, wheat culture 
maybe made very profitable in East Tennes¬ 
see. A number one article commands $1.50 
per bushel at this time, with a very strong 
probability of going up to $2 in a few weeks. 
Last year, by January, it became in great 
demand at $2.30. 
Corn cannot be called as profitable a crop to 
raise. It is, perhaps, the most exhaustive to 
the soil of any grain, and requires so much 
more fertilizing and cultivation, that the 
farmer makes nothing by raising it for mar¬ 
ket, unless he has river land, subject to an¬ 
nual overflows. At harvest it sells at fifty 
cents and some years, by spring, the price 
has doubled, then, there is money in it. 
Though by no means so impoverishing to 
the land, oats are not considered profitable 
to grow. Being easily raised and occupying 
so short a time in growing they make the 
demand so small, that the price does not en¬ 
courage tl ic farmer. Vegetables of all kinds, 
are perhaps, more profitable or can be made 
so either by shipping or feeding than grain 
or hay. Irish and sweet, potatoes are both 
very easily raised, are remunerative to him 
who oXcoffs in their cultivation. The best 
are now selling at, (10 to 70 cents per bushel. 
The sweet potatoes always leave the soil 
much more fertile instead of less productive, 
cabbage, tomatoes, turnips and beets are a 
source of no small profit,. 
This place is proverbial for health. We 
have excellent schools and churches of nearly 
all denominations with good pastors over 
them. The free school system, since the 
war, has produced a wonderful change in 
the various districts of this county as well 
as all over the State. Almost every colored 
child at, fifteen can read, that is more than 
can be Raid of many counties. Since the 
immigration set in from the North and West, 
people here are reading more and looking 
Into the “whys and wherefores” of what¬ 
ever they deal in and control. Ti e older 
farmers still cling to their old customs, how¬ 
ever, while their children demonstrate the 
fact that they are fifty years behind the 
times. 
East Tennessee, I may safely say, generally 
speaking, is behind the times—hence the rea¬ 
son of my urging Northern immigration. 
Wo have now over fifty Northern and West¬ 
ern families in our county and it is plainly to 
be seen that more suc-h energy and enterprise 
would develop our resources and produce, in 
this best and most healthy of all sections, an 
atmosphere uueqnaled anywhere. Our tim¬ 
ber is of the best aud Of nearly every kind 
and plenty of it. The price of land varies 
according to quality aud locality. In and 
about this place $25 to 350 per acre is the 
asking price, Two miles away $15 to $20 and 
so on, the farther away from market the 
cheaper. Many places, now for sale, are 
badly worn out, and having had renters on 
them, who it is well known show land no 
mercy, can be had very cheap. There are 
several small farms near this place for sale 
and by putting about 20 loads of manure to 
the acre ou all the cultivated land, they ean 
be brought up to a common standard with 
that which has not, been cleared. 
Cleveland, East Tennessee. A. E. Blunt. 
rientijk and Useful. 
SCIENTIFIC AND USEFUL NOTES. 
Use for Fruit Vegetable and Oyster Cans. 
—A iCalifornian says :—Throw them in the 
fire, and let them unsolder. They will spring 
open about one inch. Punch holes through 
each of the four corners, large enough. Take 
a piece of twine, put through the holes and 
tie the can together. Set it on a piece of 
board or shingle cut just large enough for it 
to rest, upon. Fill up the can with prepared 
soil, and you have a superb pot, or can, to 
start, flowers or other plants in. 
When your plant, is large enough to put 
out. dig a hole large enough to set the can in 
take o way the bottom, set the can in it, cut 
the strings, ami the can springs open, slip it 
up over your plant, fill up with dirt, and 
your plant won’t know it has been disturbed. 
The old way, we sometimes ruin the plants 
by jarring the pots to loosen the dirt, so that 
it will come out. With the cans 1 have 
never lost any, nor even cheeked their growth 
in the least. I even start poppy, larkspurs, 
etc., in them. 
Castor Oil and Traciny Paper .—Puseher 
of Nuremburg, has lately suggested a solution 
of castor oil in an absolute alcohol for the 
purposes of manufacturing a tracing paper. 
The oil it to be diluted with one, two or three 
times its bulk of alcohol, according to the 
thickness of the paper, and the amount con¬ 
sequently required for rendering it, transpa¬ 
rent. This can he laid on by means of a 
sponge ; and in a very few minutes after the 
application the paper will be dry and ready 
for use. It will readily receive the mark of 
a pencil or Indian iuk, and as by immersion 
in absolute alcohol the oil can be removed, 
the paper can be restored to its original 
condition if desired. 
