that will bring the floor a foot above the 
bottom, pound the spaces between them full 
of sawdust, bark or chips, and cover with a 
loose plank floor. Such a house will keep 
ice enough to allow twenty-flve or thirty 
pounds to be used every day the season 
through. 
In regard to location, I would say build 
in the most convenient place, regardless of 
tree or shade of any kind. In filling the 
house with ice cut the pieces about two feet 
square, and place them in layers, pounding 
the cracks full of broken ice. Continue thus 
until full, and then cover with dust or bark 
about a foot in thickness or depth and your 
ice will he secure. 
The door, which is in one of the gables, is 
best always op«n when ice is In the house. 
The advantage of building below instead 
of above ground is the packing is so much 
easier,— it is not so difficult to throw ice down 
as it is to lift it up .— G. n. 
Rome, N. Y„ 1869. 
Nero publications 
OO * 
Hunt l ^rclRtcrtnrr 
ICE CREAM 
omtsiic vEconamn 
WABRlDctjMzDl Tl0N i 
CONDUCTED BY MARY A. E. WAGER. 
Nero publications 
A SMOKE - HOUSE — ELEVATION. 
liisiersoBi’s UnevgtznltMl Oiwrc-Ii 
Music Book I 
In our lust, volume we gave a number of 
designs for and plans of smoke houses. We 
have one more elevation and plan which we 
give herewith, although it may be late for 
many of our readers who have acted on sug¬ 
gestions hitherto given. The one shown isi 
bjick. The cutbclow exhibits a section of it. 
The fire is designed to lie built in the rear 
building. The fire is placed under a Hut 
stone, P, to spread the smoke; the earth on 
X [Sruiirt, tho Bngimh (>rthocplst.J 
A necessity to every Intelligent Coolly, student, 
teacher mid professional timn. What library is com¬ 
plete without the host English Diutlonury ? 
it desired. Beat up eggs enough to moisten 
the crumbs and sage, adding seasoning of 
pepper and salt; suet adds to its richness. 
Stuff the craw and abdomen and sew up the 
opening. Have enough of the forcemeat. 
over and above stuffing, to make into small 
forms and lay around the turkey. These 
may be put in to hake half an hour before 
the turkey is (lone. Haste them with the 
drip. Tart sauce should be served with 
turkey always. Nothing can he finer than 
cooked cranberries. It should be served on 
a separate dish if one prefers it, otherwise 
by the side of the meat. Old turkeys should 
he boiled. 
To Boil n Turkey. 
Time, two to three hours, according to 
age. StufT witli forcemeat of two dozen 
chopped oysters, a pint of grated bread, two 
beaten eggs, some sweet marjory or sage, 
and half a teacup of sweet, rich cream, 
secure the liver, gizzard, heart, etc., well 
under the tied down wings. Dredge tho 
fowl in flour and put in a kettle of cold 
water. Boil slowly at first. Serve with 
oyster sauce. Stewed celery imparts a fine 
flavor to poultry and meat sauces. 
Turkey Brnlued. 
A Sub sent bek writes us as follows, and 
encloses, referentially, the appended clip¬ 
ping :—“ Please inform me through your ex¬ 
cellent columns the process of preparing a 
braised turkey for the table.” 
“There 1)0 British (imirmetx, though, who pre¬ 
fer to have their turkey, * braised' instead of 
either roasted or boiled. An old north-country 
proverb says: 
* A turkey roast, la a turkey lost. 
A turkey holloa. Is a turkey spoiled : 
But for a turkey bruised, the l.ord he praised.' 
“ The prooewof braising a turkey Is one which 
the present writer regrets that ho is not. compe¬ 
tent to describe. Fur onu thing con Mooted with 
braised turkey he etui vouch, however. It Isa 
thin* that, once tasted, can never be forgotten. 
The occurrence of groat national events may 
fall Into oblivion ; memory may cease to retain 
glimpses of benefits conferred by friend* long 
passed away: new efrcmnstancos will forever 
keep blotting old ones from the mnemonic tablets 
of tho mind; but I he flavor of bruised turkey is 
of Inextinguishable essence, and the dish upon 
which it, hits once reposed Is a ‘thing of beauty 
and a joy forever.' To paraphrase Tom Moore : 
* You may break, you may rum, the dish. If you 
will, But the taste ol bruised turkey will hang 
round itstill.’ " 
In reply, the French mode is:—Lard a 
deep pan with pork and calves’ foot from 
which the bone has been removed; season 
with salt,, red and black pepper, thyme, a 
few whole cloves, Onto large onion, and a few 
carrots cut in quarter, lengthwise. On the 
top of these ingredients lay your turkey, a 
young one, (and a small one is best,) which 
lias been dressed, stuffed with focpe-meat 
made of cream, bread crumbs, rice, and 
chopped oysters. The wings and legs should 
be well tied—secured so that the fowl may 
present a dignified appearance at table. 
Over all, pour a glass of white wine, a glass 
of water, one of soup stock, and a wine glass 
of brandy; cover all closely with a piece of 
buttered paper, or a cover of pastry, and 
shut the lid of the stew-pan closely, so there 
may be no evaporation. Let it bake slowly 
for three or four hours. 
A large turkey would require longer time 
and more “ dip,” or gravy. To lard a dish 
with pork is to cut the pork in long narrow 
strips and lay them in the bottom. Some 
cooks lard poultry by drawing a strip of 
pork through the middle. The French mode 
is not for temperance people, is plain. But 
the brandy and wine could he omitted and 
broth from oysters, cooked celery, or simply 
water, be wholly substituted. Red pepper 
alone is better Hi an black alone, but the best 
result is obtained by using both, The 
turkey can be made more compact by break¬ 
ing the breast bone and putting a weight on 
it, to press it down. To facilitate its cook¬ 
ing, it might be cut straight through, and 
the stuffing kept in place by pasting a sheet 
of buttered paper, or of pastry, neatly over. 
THE CHORAL TRIBUTE 
the pail or freezer. A hole in the bottom of 
the tub is a good thing, as it allows the melt¬ 
ed ice or snow to run mil. Be very careful 
not. to let. any salt get into the cream. 
To have the cream smooth and even it 
must he constantly stirred, the sides of the 
freezer being scraped free from the congeal¬ 
ing cream. After it. is well frozen transfer 
it. to a mold, or molds, (or whatever you 
have to shape it in,) and freeze it again, leav¬ 
ing it undisturbed, but for not longer than 
an hour or two, as the flavor freezes out, and 
the cream becomes unnecessarily hard. The 
cream is loosened from the mold by wrap¬ 
ping a cloth, dipped in hot water, around 
the mold for a moment or two. It should 
be used soon after the second freezing. It 
is commonly served as dessert with sponge 
cake. 
Ingredients for ilio Cream. 
One pint of sweet milk, cream if you 
have it, half a pound of fine, white sugar, two 
wcll-beateu eggs, leaving out tho yolks, if 
white cream is desired ; one tablespoonful 
of corn starch, or maizena or flour. Boil 
the milk carefully for five or ten minutes, 
add the sugar, giving a little time for it to 
dissolve. Stir the starch to a smooth paste 
in cold milk, and stir evenly in the boiling 
milk; add the eggs; beat all together very 
hard. When coo! stir in the essence or the 
juice of the. fruits you flavor with (light 
colored lemon extract is the truest essence.) 
Place in the freezer and proceed as above 
directed. 
Another Mode. 
Beat together one pint of rich cream with 
one pound of powdered white sugar. For 
flavor, the juice of five large lemons, or a 
large teaspoonful of the extract. After beat¬ 
ing all very thoroughly adcl to it three pints 
more of rich cream, Cover it and let. it 
stand for three-quarters of an hour. Then 
place in the freezer and freeze twice. Orange 
juice may he used instead. 
Strawberry Icc Cream. 
Mash a pint of fresh strawberries; add 
half a pound of white sugar; squeeze in the 
juice of a large lemon; after well dissolved, 
strain through a fine sieve or cloth, stir this 
juice in the prepared cream when cool, and 
ready for the freezer. At this season of tho 
year, when fresh strawberries are not to be 
had, use canned ones, or the essence or sirup. 
For “ Raspberry Cream " make as straw¬ 
berry, the color is pink. “Blackberry” the 
Same; “ Whortleberry " ditto, color, purple; 
“Gooseberry” gives a green color, and red 
“ Currant” a red; with these two, no lemon 
should be used. 
Spiced Icc Cream. 
Ginger, clove, allspice, vanilla-bean, cin¬ 
namon or nutmeg, should be boiled in milk 
to extract the flavor, where the essence is 
not used. 
Jelly Ice Creams 
are made by dissolving animal or vegetable 
jellies, and adding them to the ordinary ice 
cream ingredients. Gelatine and isinglass 
are also used. 
Gold .Telly Cream. 
Beat the yolks of live eggs, with an ounce 
of gelatine, two quarts of plain milk, one 
quarter of a pound of sugar, flavor to suit the 
taste. Freeze. 
Silver Jellv Cream, 
prepared as above, with the whites of the 
eggs. Flavor each differently, and turn in 
small molds. 
33,000 jMTow in Use. 
Price #1.SO. $13.50 per dozen. 
Sample Copies mailed free on receipt of price. 
OLIVER OITSON A CO., Boston. 
C. II. Ol't’SON & CO,, New York, Publishers, 
In varlou* Common and Elegant Bindings. Best 
(iifl lua Pastor, Teacher, Child, friend,—or lasting 
vulun. Sold by all Booksellers. 
TT <> BJ R * A X’ IB O SB 1*1 
FOR JANUAUY. lfSTO. 
AN ILLUSTRATED HOLIDAY NUMBER. 
The January number of Iloirns at IIomk Is a 
11 Holiday number.” Besides a niunherof Sketches, 
Short Stories, Poems, by (In* moi-t pnpuhtr writ¬ 
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THE MOST POPULAR JUVENILE MAGA 
ZINE IN AMERICA. 
B y GKORItl A N A M. C II AIK, 
Author of M Mildred,” "Lost and Won," Etc., Etc. 
This Story, which is one of llie most brilliant of 
tills gifted author's production*, will la* published 
exclusively In IIojpha at IIomk, the Ms. having 
been pinch used from Miss Ci.nk ('or that purpose. 
The number isulsn Illustrated by 
Four Beautiful I'nll-Page Engrutlngs 
iiocntiijiiinylng utl article On Poueliet's great work 
‘‘Tim. Ontvtraii. n 
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every effort will be mad** to render norms at Dome 
still moro worthy of the generous (’"ulldunoe and 
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In this country and In Knglund will contribute to its 
pages, amt It will at all times not only flCfonti but 
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combining Instruction with entertainment, so Unit It 
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Because Of It* Immense circulation, wo are enabled 
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A 8.WOKK-HOCSH—VERT1CAL SECTION, 
top of tho the stone prevents it from radi¬ 
ating heat, thus preventing overheating tlm 
meat, ns would be the case where Lite tire is 
exposed. In the main building, B, is room 
for a large (sheet iron) bin for holding ashes 
—an item of importance. A building in 
this form is convenient and desirable. 
CAN BE BAD AT 
PETERS’ MUSIC STORE, 599 BROADWAY, 
Nearly Opposite the Metropolitan Hotel, 
(near Houston 3treet.i 
Purchasers of music desiring to consult their own 
Interest .should examine “PETERS’ IHCSICAI, 
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voted exclusively to music. 
It. la Ksued on the tlrst of ouch month, Is printed 
front full-sir,c iiiiislc-ptat.es, on line white paper, and 
contain: all the latest and best piano songs and pieces 
by THOMAS, HAYS. KINK EL, DANES, KELLER, 
BISHOP, Kit 15V, Etc. 
THINK OF IT! 
Every Number contains at least Twelve 
Plece3 of Music. 
Any Single Piece Is worth more than we 
aak for the Twelve. 
Every Number contains Thirty Pages of 
Choice New Music. 
Every Number contains from $4 to $5 
worth of Good Music. 
AN D REMEMBER! 
That yon pay at leant thirty cent* for every piece of 
music that, you buy. whereas you can get twelve 
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PETERS’ MUSICAL MONTHLY. 
Price, $3 Per Year; Single Copies, 30 Cr«- 
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on receipt Of $ 1 .50. Back numbers supplied. 
No matter whore you may sen a piece of music 
adverUsoil.lt can always be found in our establish¬ 
ment. _ 
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599 Broadway, New York, {near Houston St.) 
SIDING FOR CORN-HOUSE, 
n RAI N A It U’S 
mVZlVA.I* WORLD, 
A monthly magazine. Tho most. popular Musical 
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Publishers, Cleveland, Ohio. 
I JIiiVRV WAUO BliliC IIJGU’S 
ESSAY ON 
The Potato Mania 
WRITTEN EXPRESSLY FOR 
BEST’S POTATO 
This book also conltilns Experiments tx Potato 
Culture, enquavinos and descriptions ob* 
New Varieties, &c., &c. 
AN ICE-HOUSE, 
Much lias been written and published in 
llie Rural during the past year upon Lite 
subject of building ice-houses. And l hope 
it may continue to be written upon until 
every farm throughout the length and 
breadth of our land shall have an ice-houg« 
upon it. In the issue of Nov. 27th a plan 
is given which would undoubtedly answer 
an excellent purpose; but with an experience 
of twenty-five years in the use of a farm ice¬ 
house, 1 tlunk I would not adopt the plan 
proposed. Last fall I built one which did 
not cost me over fifteen dollars, ail told, and 
it kept ice finely the season through. The 
following is the plan : 
First a cellar 8x10,*7 feet deep; then a 
curl) of old boards against the sides to pre¬ 
vent caving of earth while building—next an 
inside wall of two-inch plank, 7x9, leaving a 
space all round of one foot between Ibis and 
the outer wall. This should be Avell packed 
with sawdust or spent tanbark, or turning 
chips. Let both walls extend two feet above 
the ground, then lay on a good plank for 
each plate, and roof it as you would any 
other out-building. Now put in sleepers 
THE MOST DELIGHTFUL of all magazines for 
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M A P Ij 12 li Ft AVES 
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U O F O U K A N S 4 SI 
Thousand* arc turning their attention to this 
new and beautiful State. As a fruit Country It Is 
unsurpassed. Kumcm fruit* took the tlrst premium 
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IIOMK JOURNAL, 
published at Lawrence; a large handsome weekly 
paper containing full news about crops, lands, set¬ 
tlements, railroad*, new towns, Ac., in every part of 
the State. A Map o] Kaam*, hu en nUUs, xhmriri'j all 
the railroad Ham, count:/ watn. chief tou'tm, 4v., wilt he 
lent, free L< each nahucrihcr. Terns, 89 per milium ill 
advi-oce. Addrei* 
JOURNAL COMPANY, Lawrence, Kansas. 
Why Sell the Best ?—Mrs. L. M. Kilbourne, 
Minnesota, thinks Hie habit Homcpooplo havoof 
sorting over tipples, picking out the decayed 
ones, uslnjr the parts that are good, and, by so 
doing, contrive to eat decayed apples the great¬ 
er part of the year, all wrong. She says, “ If 
farmers would sell loss of that production of the 
farm which would make their own homes, and 
especially their tables, attractive, they would 
have to buy less." 
CHAr*. A. i»ANA, Unitor. 
The cheapest, smartest and bu’-t New York news¬ 
paper. Everybody likes t. Three editions: Daily, 
$<»; 8 KMI-Weekly, * and Wl i Ki.v.^l a year. 
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un I a complete story In every Weekly and Semi- 
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vine- to everx sub sen er; inducement* to ennvuss- 
pi-* unsurpassed, ftjtOO Life Insurances, Grand 1*1- 
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1. W. ENGLAND, Publisher Sun, New York. 
Mending Rubber*.— We cut India Rubber fine 
atid dissolve It In benzine, put a patch of rubber 
over the pluoo to be mended, and oement it on 
with the solution, which fastens the patch firm.— 
F. H. Blecbjsr, Akron, 0. 
To Pickle Cabbages.—My wife wants to know 
how to pickle cabbages bo as tc keep through 
the Aviuter.— t. w. a. 
