benefit the mind or do good of any kind in 
the world. A Working Farmer. 
place on the inside of the bird, to close the 
opening under the rump, a slice of salt pork 
a little larger than the opening itself. Then 
have a strong towel before you across the 
tabl8 ; place the bird on it so that the length 
of the bird will run on the width of the towel. 
Have fast on the table, and held by Some¬ 
body, the end of the towel furthest from you, 
turn the end nearer to you over the bird, 
which you roll inside as tight as you can ; 
then tie each end fast, in order that the bird 
he in assmall a bulk as possible, though with¬ 
out spoiling it. Twist around the towel a 
strong string, so that the bird will be kept in 
a form like a large sausage ; put it in on 
oblong pan or kettle, with all the bones of 
the carcass, legs and wings, broken in pieces, 
together with two pounds of shin of beef, 
(one pound for a chicken.) Season with the 
following, tied in a linen rag Two cloves ; 
one piece of garlic ; a bay leaf ; four stalks 
ol' parsley, one of thyme, and ten whole pep¬ 
pers ; also with one carrot, in slices, and salt. 
The bird is then covered with cold water and 
taken olf the pan, which you set on a good 
fire, and as soon as it boils, put the bird back 
into it. For a middle-sized turkey boil for 
three hours. When put in the kettle the 
bird sinks to the bottom, but when cooked it 
partly rises above the liquor. The bird then 
Is taken from the liquor, and the towel re¬ 
moved, after which it is enveloped as before, 
and placed on a dish; the back or sewed 
part of the bird underneath. A dish, a bake- 
pan or a piece of board, is put over it, with 
a weight of some kind on it so as to flatten it 
is left thus for eight or ten hours in a cool 
place. The towel is taken olf after that 
length of time, the twine used to sew it is 
also pulled off, a small slice is cut out at both 
cuds, and the bird put back on the dish 
ready to serve. 
A boned bird is generally served with 
meat jelly, made With beef broth, or with 
the liquor in which the bird has been cooked, 
after being strained and the fat skimmed 
off it. 
HYGIENIC NOTES, 
WRAPS FOR GIRLS 
BONED TURKEY 
Gowhmds 1 Lotion .—Take of Bitter Al¬ 
monds three ounces ; Distilled Water, six¬ 
teen ounces ; Corrosive Sublimate, one and 
one-half grains ; Sal. Ammoniac, two drams • 
Alcohol, four drams ; Cherry Laurel water, 
four drums. 
Blanch tlio almonds and grind them with 
the water, and pass through a cloth. Dis¬ 
solve the salts in the cherry laurel water and 
alcohol. Mix the two solutions. This lotion 
is very ranch used in England as a cosmetic, 
for sunburn, freckles, tan and eczema. 
Catarrh, Remedy .—in response to an in¬ 
quiry by a subscriber, a correspondent rec¬ 
ommends a catarrh remedy generally adver¬ 
tised; but the correspondent does not give his 
name and address nor state that he knows it 
has benefited any one. In other words, it is 
an attempt to secure a free advertisement. 
Wo do not, therefore, publish it. 
To Mate Hair G froto on the Head. —L. 
Rf.rns asks if any of our readers can tell him 
what will make hair grow when it has fallen 
out, and where the scalp is covered with 
short, fine hair. 
For girls of 17, the most becoming garment 
is the English tight-fitting jacket, ft is made 
rather short and elaborately trimmed with 
silk braid or cord. The most dressy are 
double-breasted and slashed up the seams. 
The breast is trimmed with rows ol' braid 
and buttons like a hussar's jacket. The 
trimming borders the jacket, and the whole 
length of the sleeve is ornamented with the 
braid in differen designs. The same trim¬ 
ming carried up the back is an addition to 
the jacket. They may be also bordered with 
fur. Heavy cords are often f asternal on the 
left shoulder, and falling down the back, are 
fastened on the breast. Very pretty cloaks 
are simply faced with gros grain. 
Buttons are either of jet, crotclieted, or 
more often of oxydized silver, Beaver cloth 
is most generally used, but a variety of now 
cloths are now introduced. The imitation 
of seal skin Is now carried to groat perfec¬ 
tion ; we have it. both in the dark brown and 
the light yellow, which is the natural color 
of the seal. There is also a [Hetty imitation 
of minever, and great varieties in the heavy 
French cloths. 
Fur cloaks arc worn only in seal, though 
both white and black Astrakhan arc for sale. 
Black Astraclmn is chiefly bought by those 
wearing mourning. The price of seal skin 
is even more than last. year. The smallest 
size of the first quality cannot be bought 
under $125 iu this country. 
For children, the Barque with single cope 
is used. It is made of all kinds ol' light cloths, 
braided, and very often edged with light fur. 
For schoolgirls these sucques arc made of 
dark green, blue, and brown, bordered with 
fur. 
Hair. —Anna G. asks how to arrange her 
hair. The fashion which prevails in New 
York is a wide braid extending from the top 
of the head lathe nape of the neck. A braid¬ 
ed bandeau is placed upon the forehead, 
fastening on the side underneath the chate¬ 
laine braid. Hair crimped in front, arranged 
in stiff waves above the forehead, or in stiff, 
fiat spirals, reaching almost to the eyes. 
The last, it is needless to say, is an idiotic 
fashiou. Abroad the hair is arranged higher 
on the top of the head. A narrow fringe of 
httir hangs over the forehead, slightly crimp¬ 
ed ; going back in waves, puffs or braids, the 
hair rises at hast three inches from the top 
of the head and a high comb is inserted. In 
arranging the back, particular attention is 
paid to the shape of the head. Puffs are 
most worn ; hut few ladies are ex port enough 
to make those themselves. The hair must 
be tied high on the head. If it is long, the 
different pieces required for the puffs must 
be braided down, leaving only enough hair 
loose tor the puffs. The braids are then pin¬ 
ned up and the puffs easily made. If you 
wear false hail’ at all, we advise you to have 
it. made in a chignon of loose puffs, as they 
are so much lighter than braids and much, 
prettier. Hair that is massed on top of the 
head, is fastened with jet pins, balls and dai¬ 
sies. Wide jet combs, headed by flat bands, 
are also used to hold the hair back. 
Crinoline. —A lice H.- -Very little crinoline 
in worn here ; all varieties of ton mure have 
almost disappeared. Ladies wear their dress¬ 
es falling plainly about their feet and the 
fronts drawn back as tightly as possible; 
This fashion is peculiar to New York. Hoops 
are worn altogether in Paris. The skirt, of 
stuff is without hoops except in the back, 
where the amount o£ toumure is regulated 
by rubier bands underneath. These skirts 
are very desirable in promoting the dresses ; 
but they are rather complicated. It. would 
be better to buy one ; the price is $3, and 
from that you can always make others, as 
the loops con be easily removed fer washing. 
In having the skirt of stuff you can dispense 
with the extra pettjeoat — an advantage 
which every one who has ever lightened her 
clothing cun appreciate. 
Raffs .—Lucy B.—Almost all dresses are 
worn with luffs. They are cut bias, lined 
with silk, and plaited very full on the back. 
Inside of the ruffs are wont frills of crepe 
lisse or tulle. In wearing these ruffs the 
hair should be arranged higher than the 
present fashion admits, though truth com 
pels us to ray the braids often rest on the 
silk, and as a matter of course, it is soon 
soiled. It will be seen that niffs are tspe¬ 
cially adapted to long, slender necks. Most 
of the shops have ruffs for sale ; they are of 
black silk, lined with colors, and are accom¬ 
panied by revet s, piped with the color. They 
nave, however, become very common. A 
ruff made of the same material as the dress, 
which can be removed at will, is far pref- 
In To-Day, Pierre Blot has the following 
on the preparation of boned turkey:—All 
birds are boned in the sarno way, be they 
reed-birds or turkeys ; but the larger the 
bird the easier it is tyr inexperienced per¬ 
sons. We will explain, therefore, to our 
readers how to bone a turkey, ussuring them 
that the anatomy of one is the same as that 
of the other, and that it is not os difficult as 
it may appear at first. We may also assure 
them that when they can bone a turkey, 
easily they will be able to bone a quail or 
smaller bird just as well. 
All birds to bone must be picked dry—the 
skin of those that are scalded breaks too 
easily. Those sent to market for that pur¬ 
pose be they chickens or turkeys, have been 
kept without food beiore being killed at. least 
twenty-four hours, their empty crops show¬ 
ing it easily. The proportions for a boned 
turkey are: — A middle-sized turkey, one 
and a halt pounds of fat, salt pork ; a smoked 
beef's tongue, or six boiled, fresh sheep's 
tongues ; two pounds tannage meat; two 
pounds boiled ham ; a quarter or half pound 
of truffles, (if handy;) two pounds of shin of 
beef; four stalks of parsley—one of thyme ; 
two cloves—one of garlic : one carrot in 
slices ; a bay leaf ; ten whole peppers, and 
salt. The tongue, suit pork uml liam are cut 
in square strips, about four inches long and 
half an inch thick. 
The process is, to singe the bird first; but 
do not draw it. Then out the neck off about 
half way between the head and the body; 
the wings are cut. just above the second joint 
from the end, and the legs are cut off just 
above the joint nearest the feet. Split the 
skin from the rump all along the back to the 
place where the neck was cut, after which, 
by using a small, but sharp-pointed knife, 
the skin and llosh are detached from the car¬ 
cass by running the point of the knife be¬ 
tween the bones aud llosh, going toward tlio 
breast bone after having com mcuccd on the 
back. The first thing you meet with is the 
wing, which you detach from the carcass by 
running the knife through the joint ; it is 
easily done. The second thing you meet 
with is the leg, around the joint of which 
you run the knife, holding the bird fast on 
its side, you twist the leg gently, so as to 
dislocate it, then ran the knife through the 
joint, and continue until you reach the 
breast bone. You then turn the bird over 
and do the same for the other side ; the duct 
SCIENTIFIC AND USEFUL NOTES 
Bleaching Discolored Flannel. — It was 
found by Prof. Artlis that flannel, which 
had become yellow by lying for some time, 
when treated with u solution of 1 pounds 
of Marseilles soup in 50 pounds of soft water, 
with the addition of Otic-third of an ounce 
of ammonia, and subsequently rinsed, was 
touch improved in appearance. The bleach¬ 
ing was more quickly accomplished by soak¬ 
ing the articles for an hour in a dilute solu¬ 
tion of acid sulphite of soda, then stirring in 
dilute hydrochloric acid (50 parts water to 1 
of acid), covering the vessel, and allowing it 
to remain a quarter of an hour, and after¬ 
ward thoroughly rinsing the articles. 
Aerial Navigation .—That the air is sus¬ 
ceptible of rapid, safe rad profitable naviga¬ 
tion is now a fixed fact. I have a miniature 
air-ship in my room that will convince any 
one of the correctness of the above state¬ 
ment. Lightning was at our command for 
thousands of years before we even dreamed 
of makiug if the carrier of our thoughts. 
Yet we see, daily, innumerable aerial navi¬ 
gators without taking any notice ol’ the 
combination of the mechanical forces they 
exhibit, which, if properly applied, would 
enable us to navigate the air much more 
rapidly than water, us the former Is lighter 
than the latter.—S. E. H., Milton, Ky. 
Preventing Rust in, Iron .—The following 
mixture is stated to be an excellent brown 
coating for protecting iron and steel from 
rust. Dissolve two parts crystalized chloride 
of iron, two parts chloride of antimony, and 
one part tannin, in four parts water, arid 
apply with a sponge or rag, and let dry. 
Then another coat of the paint is applied, 
and again another, if necessary, until the 
color becomes as dark as desired. When 
dry it is washed with water, allowed to dry 
again, and the surface polished with boiled 
linseed oil. Ths chloride of antimony must 
be us nearly neutral as possible .—English 
M e.rhanic. 
Indelible Ink .—Boettger prepares an ink 
that does not corrode steel pens, by triturat¬ 
ing 8.05 grammes of aniline black with 22 
grammes of alcohol and 60 drops of hydro¬ 
chloric acid. A porcelain mortar is em¬ 
ployed, and the paste thus produced is 
mixed with 1.82 grammes of gum arabic 
previously dissolved in 85 grammes of hot 
water. If this ink be added to an alcoholic 
solution of shellac (21 grammes of lac to 85 
of alcohol), a black product results suitable 
for coloring leather and wood.— Dingler’s 
Polytechnic J ou mal. 
To Color Chamois on, Half-Wool Gar- 
| men Is .—For HI pounds of material, prepare, 
in a perfectly clean kettle, with soft water, 
a bath of about, one-fourth of a pound of 
unnatto ; heat, add the garments, heat, to 
boiling, and boil for half an hour; tiieu rinse 
well, pass through a weak warm sulphuric 
acid bath, and again rinse well. 
Preservation of Teasel - Cards. — Teasel- 
SaUing Beef .— Is it possible to prepare a 
pickle that will preserve beef from the rav¬ 
ages of beetles and blue flies when the 
weather gets warm in the spring I G. 
REGULAR EATING, 
There is much said by doctors, as well as 
by others, which Is not understood and not 
true either—especially about eating. Nature 
classes jiigher than any doctors ; and the 
right time to eat is when any one is hungry. 
Children require to have food eft sner than 
adults ; and the kind of food people eat 
makes a difference too. Doubtless many eat 
ofteuer and more at a time than is necessary ; 
but I know that children having free access 
to the cupboard, and can bo nibbling between 
meals, receive no injury from so doing ; and 
my statement Is a practical one, for my fam¬ 
ily have had bread and butter, hutter cakes 
and molasses, or aught else of pluin food 
whenever they chose. They are exceedingly 
healthy and strong ; in fact, are 20 or -10 
pounds heavier than other children of the 
same age, anil seldom take cold or ail in any 
respect; for I argue that a full stomach, and 
plenty of good, warm clothing enables them 
to ploy out of doors and get wet occasionally 
with impunity. On the other hand, I know 
two or three instances of children being fed by 
mle and great afcresa laid on regularity, (fee., 
where a doctor is being continually called in 
to drug the poor little dears with filthy 
medicine. 
It is high time there was a reform in phy¬ 
sic and in the matter of using poisons its 
medicine ; and it is astonishing in the ex¬ 
treme that the iutelligeuoe of the days we 
live in permit the ignorant use of all kinds of 
disgusting trash vended by men called drug¬ 
gists and chemists, and who ought to be 
made to get a living in some more reputable 
manner than in robbing the public by profits 
of 10,000 per cent.; for between the whole¬ 
sale adulterations and the retail nobody 
knows what they get when they go to a drug 
store. 
Plain food will not hurt any one. Let the 
stomach be the guide as to when and how 
much to eat; but when people pamper and 
ately under therump — thus proceeding, you 
have not touched anything unclean, and you 
have the carcass left whole and the flesh and 
skin in one piece. After that, you sprsad 
the boned bird on the table—the skin under¬ 
neath. Remove the bones of the wings and 
legs, holding them by the broken joint, and 
scraping the flesh off all around. Have a 
coarse towel in your hand, and pull off the 
tendons at the lower end of the legs, after 
which you push wings and legs inside, so 
that you do not leave any hole in the skin. 
Then you again spread the bird on the table 
as before—the rump nearest to you. Spread 
a layer (about a quarter of an inch thick) of 
sausage meat, which you cover with pork, 
ham and tongue, alternating the slices, and, 
when the whole is covered, with another 
layer of sausage meat. Cover the latter ; 
then put another layer of strips, etc., until 
you Lave a bulk of them of the size of the 
carcass, so that when the slit skin is brought 
together it will be perfectly full. Sew the 
slit with twine and a trussing needle, com¬ 
mencing near the rump, and turning the 
skin of the neck ou the back, and sewing it 
while sewing the sides, ro that the end will 
be closed as well as the bock. You then 
