V 1 I) 
IVIOOBE’S BUBAL NEW-YORKER. 
Jamestiq (Broitanttr. 
FACULTY IN THE KITCHEN. 
t§- * 
The lucky sitters at my cousin’s table And 
enough to supply the calls of the inner man ; 
they find articles of the best quality, and 
they find their food excellently cooked. 
What is still more desirable, there is a great 
variety; not a dozen dishes at each meal, 
but a variety in the meals themselves. I ad¬ 
mired all these things and longed within my¬ 
self to produce the same results. But said I, 
“It must, be your servant, Cakeie. If you 
should tell me that Prof. Blot gave her a 
diploma I should not question it at all." 
Cousin Carrie smiled, and told me that 
when Kate came into her service she could 
do only two tilings respectably—she could 
mnke excellent sponge cake and delicious 
fritters. If she attempted to cdok any kind 
of meat she ruined it, and the touch of her 
hands seemed disastrous to bread. Ami so I 
took Kate through my whole process of 
bread raakirg first; “and, perhaps you’ll 
think it strange," said she, “I explained the 
chemical part in my best possible style. The 
next time I overlooked her operations, and, 
as she is ext remely observant, her bread was 
excellent. 1 contrived to arouse her ambi¬ 
tion, which has never had much growth, 
poor thing, and now she eon do almost any¬ 
thing in the culinary lino. But let me tell 
you, Isidore, the central pointof my kitchen 
is that little clock. We are scrupulous hi re¬ 
gard to the regularity of meals, and Kate 
knows, from a little book that I’ve taught 
her to keep, just how long it takes every¬ 
thing to eook and just how long it may bo 
kept waiting without spoiling. Once u week 
she comes to me with a bill of fare, and I 
make any criticisms that may be needed. I 
hud some trouble about this bill of fare sys¬ 
tem ; for Kate’s efforts in penmanship were 
more dreaded by her than Wednesday’s 
sweeping. Bo there was a glorious oppor¬ 
tunity for me to resume the figurative birch. 
I took the writing of the family in hand, and 
with the help of a blackboard I gave some 
very practical lessons. These lessons I gave 
two or three evenings a week, and really our 
Kate turned out quite a fine penwoman. 
This seemed to create in her a desire to read, 
and I began a kitchen-reading circle for her 
benefit, and of course Kate grew to be quite 
nice about her kitchen ; afterwords the chil¬ 
dren began a rival circle in the dining-room, 
to which Kate was formally invited. You 
cannot think. Dore, how the girl has bright¬ 
ened and changed since her mind and body 
work together. She sees the beauty of sys¬ 
tem in her work, and she seems to take keen 
delight in understanding anything that 
comes in her way. And she has discovered 
what it takes some people a score of years to 
learn—and that is, how to get along with un¬ 
pleasant duties. 1 think dishwashing was 
the work that she fervently hated, even after 
I had showed her the quickest, easiest way, 
and she had left off dawdling over over it. 
Sometimes I hear her counting with mi ght- 
and main, but more often she repeats poetry, 
She takes all the papers that go into the 
kitchen for her disposal, and cuts out what¬ 
ever she fancies and pins the pieces up, one 
by one, where she can see them as she goes 
on with her prosy work." 
“Well,” said I, sighing over this very 
pleasant account of ways and means, “it’s 
your faculty, Carrie ; and Kate is a won¬ 
der, or your machine wouldn't work." 
Whereupon Cousin C. assured me that she 
had never had but oue girl that she did not 
train into a good eook and manager. Of 
course, their excelience varied somewhat, 
and so I am brought to the conclusion that 
the mistress makes the maid; that if the 
kitchen is made a pleasant place and regard¬ 
ed as of as much importance as any other 
apartment—if the mistress does her duty to¬ 
wards those in her employ—by so much as 
she does these things by so much does she 
raise her servants from their lower lives into 
a gracious and gentle and beautiful Jiving. 
Her opportunity is one not to be despised, 
and the example of her life should not be 
lost to any of her household. 
Dore Hamilton. 
- - •+ » 4 .-— 
RECIPES FROM MRS. BROWNE. 
To Pickle Fruit. —Seven pounds fruit, 3 
lbs. of sugar, 1 pint vinegar, 1 pint water, 1 
ounce cloves, 1 ounce cinnamon. 
To Make Rye Bread. —Set your sponge as 
for wheat bread, at night; in the morning 
add a little salt; wet up with sweet milk; do 
not mix it with the hands, but instead stir 
with an iron spoon; grease your pans; drop 
in your dough, let it raise and shove into the 
oven, and you will find it much sweeter and 
better than if you had mixed it hard with 
the hands. Rye bread is healthful, as a 
change, alternating between wheat bread, 
also giving a better appetite than eating 
either one or the other all the while. City 
people think it a great treat when we place 
rye bread before them. Why they do not 
have it made at home is more than I can 
comprehend. 
Hurd Times Molasses Cake. —One and a 
half cups molasses, half a cup shortening. 1 
teaspoon ginger, 3 teaspoons soda in a cup of 
boiling water; this can be made in one large 
cake or mixed rather stiff, rolled out and cut 
into small cakes. 
Railroad Cake . — One and a half cups 
sugar, half cup butter, IV3 cups flour, half a 
teaspoon soda : bake in three or four thin 
layers, while warm spread with jelly; place 
one on top of the other, and frost the last 
layer, 
Ginger Snaps*— One teaspoon soda, 2 table- 
sp-jons hot water, 3 tablespoons melted but¬ 
ter ; fill the cup with molasses, 1 teaspoon 
alum, 1 teaspoon of ginger; mix stiff, roll 
thin, cut into cakes and bake. 
To Preserve Steaks and Roasts Fresh all 
Winter. —For 50 lbs. of beef take 5 pounds of 
salt and three pints molasses. Try it, farmers. 
Soft Jumbles.— Two cups sugar, l cup but¬ 
ter, 1 cup milk, 4 eggs, half teaspoon soda ; 
use Hower enough to make a littlo thicker 
than pound cake; bake in deep tins, an inch 
thick; bake iu a quick oven; when cold cut 
in three-inch squares. 
Clove. Cake. —One pound sugar, half pound 
blotter; rub to a cream; 4 eggs beaten to a 
froth, yolks and whites separately; add l 
nutmeg, 1 fcablespoonful cloves, 1 teaspoon fill 
cinnamon. 1 pound raisins, I pound flour, 1 
teaspoonful sale r atom. 
How to Make. Tomato Catsup. — Half a 
bushel of tomatoes; cook until soft, enough 
to strain through a sieve line enough to hold 
the seeds; then add 4 tablespoons black pep¬ 
per, 2 tablespoons mustard, (i tablespoons 
salt, 1 pint vinegar, 1 tablespoon cayenne 
pepper; boil about one hour, and bottle. 
To Preserve Citron. — Peel the citron, 
taking out the seeds ; cut iu quarters, put 
them in a preserving kettle, add some water, 
cover tight, and boil until you can thrust a 
straw easily through them; then gkim out 
carefully, so as not to break them. To one 
pound of citron add three-quarters of a 
pound of sugar, using only the best white, 
adding as many lemons as you prefer, re¬ 
moving the seeds or they will render the 
whole hatch bitter; add the sugar to the. 
liquor you boil the citron in ; boil to a nice 
sirup; add the citron, a little at a time; when 
done, skim out, keep doing so until all are 
cooked; add,'your lemons, cook a few minutes 
more, pour over your citron, and they are 
done. 
To Preserve Quinces. — Peel, quarter and 
core; boil until tender; skim out, and do nut 
use tile liquor they are boiled in, but use it 
for jelly; also the peels and cores. Make a 
sirup of the augur, using pound for pound; 
add the quinces, a few at a time; boil until 
done; pour the simp over the quinces. Make 
the quince jelly the usual way. 
Mrs. H. S. Browne. 
--. 
SELECTED RECIPES. 
Recipe for Curing Meat. — The German¬ 
town Telegraph gives the following :—To one 
gallon of water take, l *-< lbs. of salt, lb. of 
sugar, K oz. of saltpeter, ]A 02. of potash; 
in this ratio the pickle can be. increased to 
any quantity desired. Let these be boiled 
together until all the. dirt from the sugar 
rises to the top and is skimmed off. Then 
throw it into a tub to cool, and, when cold, 
pour it over your beef or * ork, to remain 
the usual time—sav four or five weeks. The 
meat must be w r eil covered with pickle and 
should not be put down for at least two days 
after killing, during which time slightly 
spriukle, with powdei’cd saltpeter, which 
removes all the surface-blood, &c., leaving 
the meat fresh and clean. Some omit boil¬ 
ing the pickle, and find it to answer well, 
though the operation of boiling purifies the 
pickle by throwing off the dirt always to be 
tound in salt arid sugar. If this recipe is 
properly tried, it will never be abandoned. 
There is none that surpasses it, if so good. 
Bread of Bra ten or Graham Flour. — 
Measure one teacup of flower into the pan 
the bread is t<o rise in, and on that pour one 
quart, of boiling water, and let it cool until 
you can bear your finger in it; then add a 
desert-spoonful of salt, a teaspoon fill of 
brown sugar, a piece of lard as large as a 
walnut (the lard must be perfectly sweet and 
nice), two tablespoonfuls good yeast, and as 
much more flour as you can stir in with a 
stick ; put in a warm place to rise all night; 
in the morning grease well a cast-iron baking 
pan (sheet-iron bums too readily), pour the 
risen dough into it, smooth it nicely on the 
top; bake, in half an hour’s time, just one 
hour. 
THE CELEBRATED HEALTH RESTORER. 
My dear Ellen :—It is with great pleas¬ 
ure that I learn through our frieud that you 
are so improved in health, and are so useful 
to your dear mother. Your new Western 
home bids fair to develop you into a good, 
sound, healthy, vigorous woman. Would 
that I could say as much for your pale-faced 
Eastern cousins ; this sea-board air seems to 
make them cough instead of invigorating. 
I heard you had been placed under the caro 
of a celebrated physician, whose specialty 
was to restore the color of the rose to cheeks 
from whence it had long vanished, and that, 
too, without the aid of deep-dyed cosmetics. 
Emma tells us this skillful Italian called his 
medical faculty together to consult, and to 
work they went. One was sent for a dish of 
nectar; another set out for a certain neigh¬ 
borhood, where the famous pollen could be 
obtained; this was brought in form of a tine 
powder; another returned with a small bas¬ 
ketful of gum, called propolis. Then with 
their combined skill they compounded the 
whole into a most delightful confection. 
Emma says it was a real master-stroke of skill 
and elegance. Such delicious medicine—of 
such creamy whiteness—it would do onegood 
to look at it without tasting. Emma is really 
enthusiastic about it all, but says the celebra¬ 
ted Dr. would not promise a cure, unless 
you spent two or three hours, daily, with the 
faculty ; thus under their eye your cure 
might lie effected in in six months;; possibly, 
were the case obstinate, a year. 
E. was tiius particular, as she knew my 
anxiety as to your health in that; new cli¬ 
mate. I think you laid best send your 
learned Dr. Eastward, that ho may give tone 
to some of our fading beauties, for the girls 
now a-days powder thomselves to such a 
degree, that, although 1 laughed, I could not 
wonder when a friend told me her little girl 
said “one of the young ladies at school 
whitewashed her face," and asked her 
mother if it was not wicked. This, my dear 
Ellen, is probably the reason why our young 
girls look so old and pale. They shut the 
doors that God made wide open, thereby 
preventing the pores of the skin, as we call 
them, from doing their duty. 
I understand Dr. Bee is very particular in 
the selection of his faculty. He is determined 
to have T10 drones loitering about his dissect 
ing ball, nor tliieves stealing his precious 
compounds. In fine, his motto is, emphati¬ 
cally, “Business." I see through that, wide¬ 
awake journal, the Rural New-Yorker, 
that your Dr. Bee has given yourself and 
neighbors a start, in the right direction. 
I am glad you have shown your gratitude for 
Dr. Bee’s cervices by sending an invitation 
to some of the leading members of tile Beo 
family to settle among your Western 1 rionds. 
I think you could rely upon Mr. Moore of 
No. 5 Beekman St., N. Y., to see that only 
Italians of the right order should como to 
colon ize In your neighborhood. I tell you 
this, dear Ellen, because it is important to 
get that branch of the Bee family who 
“ mind their own business,” and are not off 
to the neighbors at all hours. You will find 
valuable information as to the treatment of 
these distinguished foreigners by reading the 
Rural, Recommend this valuable paper to 
your neighbors so that you may gain tile best 
methods of causing your new friends to feel 
quite at home in our “Western World." 
Let us hear of your success, and of your con¬ 
tinued health and prosperity. As ever, 
Aunt Patty Wyndham. 
-- 
WINTERING BEES. 
Charles F. Muth writes the American 
Bee Journal:—Some of my neighbors and 
myself have been wintering our bees pretty 
successfully for several years. I have been 
waiting for some of my neighbors, more able 
than myself, to communicate their experi¬ 
ence in wintering ; but as extreme modesty, 
apparently, prevents them, I will with your 
permission, give my way of wintering and 
the result. 
In the first place, I take good care that by 
the time of getting my bees ready for winter, 
all of the frames, as near as possible, have 
honey sealed or unsealed in the upper part 
of the comb and that the lower partis empty 
or has brood in, I cut winter passages 
through all of my combs and prefer to winter 
a strong swarm to wintering a quart of bees. 
But I have wintered several times success¬ 
fully less than a pint of bees in Langstroth’a 
hives with ten frames of comb and without 
a partition board. 
All frames with brood are put together, of 
course, and the unsealed honey as near the 
center as possible. I don’t believe we are 
hurting our bees by overhauling them at any 
time of the year, even in winter, the weather 
permitting. The exchanging of places with 
the frames is often beneficial and may save 
the swarm. 
After arranging all the frames in a proper 
manner, t he brood as near the center of the 
brood chamber as possible, I cover them up 
with a woolen blanket which is lined with 
muslin. Small strips are laid under the 
blanket to allow the bees a passage over the 
top of the frames. The second cover is a 
straw mat lined with a double thickness of a 
coffee bag. The straw mat is of the size of 
the old-fashioned honey board, completely 
covering the brood chamber. On the top of 
the straw mat in front and behind, I lay two 
one-inch straps aud on these straps the cover 
of the hive. ( use the Langstroth hive exclu¬ 
sively. The woolou blanket and the straw 
mat retain the necessary heat and keep the 
bees comfortable, while at the same time 
they act as an absorber, and the air passing 
directly over the mat dries up the moisture. 
Wo know that the old-fashioned straw hive 
is the best hive for wintering, uud with my 
straw mat arrangement I have the principle 
of it. 
1 had not a square inch of moldy comb in 
any one of my hives, no dysentery among 
my bees, and 1 lost none. Without the second 
story on, the hive is easier uncovered, and 
every one of us knows that the handier we 
keep our bees the oftener we look at them. 
This done with discretion is very beneficial. 
The following will illustrate the quality of 
the straw mat as an absorber and the neces¬ 
sity of an air passage above the mat:—Eaily 
in March, when I wanted all the heat to be 
retained in iny hives to promote breeding, I 
removed the strips from above the mats to 
let the cover rest fiat on the same. The 
result was that the combs became moldy in 
every one of my hives. A re-adjustment of 
the strips under the cover and the mold 
disappeared. 
Would not my bees have dysentery if I had 
permitted the mold to grow, and would not 
iu this case a good many of our brethren 
have attributed the cause of it to the poor 
quality of honey ? I have, last spring, exam¬ 
ined the bees of several of my neighbors, 
affected with dysentery and found Invariably 
the combs and insides of the hives moldy. 
I was speaking of some of my neighbors as 
able bee keepers. One of the most prominent 
is friend Hill, in Mt. Healthy. His apiary is 
undoubtedly one of the best in the State of 
Ohio in regard to profit and pleasure both. 
He also winters out doors very successfully, 
lost no swarms last winter and his loss winter 
before was vejy small indeed. Flia way of 
wintering differs from mine but the principle 
is the same. The same is the case with 
another party, out-door wintering is no 
trouble to him. I hope that they will tell 
their own story some of these days. In my 
own case I must state yet that I have double 
sides on my Langstroth hives which at least 
serves a great deal to break the cold winds. 
Jsptjtiimatt. 
HOW TO MAKE A DEAD-FALL. 
For the benefit of F. W. R., and others, I 
will try to give a description of a dead-fall 
which I have used with great success in catch¬ 
ing many kinds of small game: — Make an 
ordinary dead-fall, the pen about 15 inches 
wide and 18 deep; set two straight crotches, 
one at each side, in the inside of the pole, 
strong enough to support the weight, and 
lay a short, round stick across them; tie a 
strong cord around the pole, before the 
mouth of the trap, leaving it about six inches 
slack: next cut two stickB, half an inch thick, 
one long enough to reach from crotch to 
crotch and pass a little; sharpen one end of 
the other; raise the pole to the crotches, pass 
the sharp end through the string and over 
the top of the cross-stick, letting it reach 
to within two inches of the bed-piece; raise 
the other small stick high enough to catch 
the point, place the bait 011 a stick in the 
back part of the pen, and your trap is set. 
As good bait as I have used is, for musk¬ 
rats sweet apples; for mink, the body of a 
muskrat. Game can be taken in the above 
trap by building it around their burrows, as 
they cannot get out without springing it. 
To skin skunks without getting scented, 
keep the hands covered with oil, and to re¬ 
move mo-t of the smell from the pelt, place 
it iu running water a day or two and smoke 
with heludook boughs. 
An Old Club Agent. 
