no detailed directions for making the latter. 
There is, however, so little variety of sauces 
in common use, (and they mostly contain 
melted or whipped butter, which delicate 
stomachs cannot receive and none ought to 
do so,) that the subject seems to require 
more particular attention. They can be 
made very acceptably with many kinds of 
tart fruit juices, among the most available 
of which stands the lemon. Boil one 
„ .. v..u, add the 
of water m earthen or P r ' v ' ’ , 
, - „„„ vwii or two small ones, 
iuicc of one law . 
aud th© taste; then thicken to the 
fiu,cy with good wheat meal, say two heap¬ 
ing spoonsful. I specify wheat meal, be¬ 
cause the gluten and other ingredients in the 
crust and chit of the wheat make this much 
richer than flue flour, and few will suspect 
that you have not butter in it. The scare¬ 
crow “ bran” troubles no one. A little salt 
may bo required, at first, by some tastes; 
but if the quantity be gradually decreased, 
this may soon be omitted with decided ad¬ 
vantage. 
Orange juice, (either sweet or sour,) in¬ 
stead of the lemon, is still more delicate; 
but it must not be boiled in the sauce,—it is 
too evanescent. Add it after the thickening 
is made, and then sweeten to the taste. 
Pudding sauce may be made from apples 
by taking one-half water and one-half nicely 
stewed rich apples or marmalade; sweeten 
to tlie taste and thicken with wheat meal, 
cooking five minutes. 
The juices of grapes, cherries, quinces, 
strawberries, whortleberries and raspberries 
make delicious pudding sauces, and those 
are best which have most of the tart. They 
may also lie used as sirups without the thick¬ 
ening, simple flint juices dilated and sweet¬ 
ened ; these are very delicious as sauces, hut 
they should be served warm, or made thin 
enough not to jelly. 
For young animals it is important # 
choose a food adapted to develop the tone 
and muscular system. Nitrogenous food is 
more important to the young than the grown 
animal. And, therefore, a small portion of 
the food should he oil meal, pea meal, oat 
meal or bran. The best combination for a calf 
is oil me?J and pea meal in equal portions. 
Suppose out, u«i{; pound each of oil and 
pea meal be given to earn, wdf daily, besides 
all the hay or other food they will eat. This 
will cost, for one hundred and fifty days, 
}r> -'Hit three dollars and thlrty-Beven cents, 
and a»d | at least, one-third to the size of the 
yearling, making it worth six to eight dol¬ 
lars more. Tim is a highly nitrogenizecl 
food for muscle, besiac, retaining a large 
percentage of phosphate of lithe, i..-.reusing 
bone and frame. Oil meal is slightly laxa¬ 
tive and pea meal the opposite, thut neutral¬ 
izing each other in this respect. T 'he pea 
meal is much better for being cooled, and 
while hot stir in the oil meal dissolv'd in 
warm water; feed warm. We have vied 
this system and never failed, with it, to 1 | yc 
tine calves. One pound of bran or oat mtq 
nay be substituted for the pea. meal. Jndun 
nv;al and bran make a good feed, but not 
equal to oil and pea meal. 
Oil meal is not appreciated by American 
farmers, and thousands of tons go to Eng¬ 
land for a market. If English fanners can 
afford to nav our price, with three thousand 
favor of obtaining a supply of that article 
as cheap as possible. There is yet anoth«r 
reason why the Canadian Government is >ot 
favorably disposed to levy a duty on cod,— 
a cause which, we hope, has not escaped the 
observation of our Canadian Editor—that 
is, to levy a duly on American real and 
admit, other coal free, would be opening a 
door nf .medal legislation which neigh¬ 
bors migfi* ...so. „ 0 disadvantage to 
themselves, but at great expensutv, oiusetvca. 
Suppose the Americans should adopt an. 
export duty on coal from Pennsylvania and 
Ohio, can any one fail to anticipate correctly 
What the effect would be on the price of 
coal in Canada? The true position is, the 
onwstic (fccoucrmn 
amtbian Qcparlittfut 
CONDUCTED BY MARY A. E. WAGER, 
DRIED FRUITS 
CANADIAN RECIPROCITY. 
IN justice to the numerous readers of the 
Rural in Canada, as wen as lU c uesuaumty 
of importing reliable information on this 
vexed question of “reciprocity,” a little 
space in your columns seemed called for, 
commenting somewhat in detail upon a few 
lines in the Canadian Department of Janu¬ 
ary 15th, which says 
BT JULIA COLMAN 
•“ But retaliation is 
quite foreign to the sentiment, alike ot our 
Parliament and people. Nothing will be 
done in that spirit.” It is thought this lan¬ 
guage is fully stronger than the facts in con¬ 
nection will warrant, and is calculated to 
mislead those who are desirous of informa¬ 
tion on which they can form a correct opin¬ 
ion on the question at issue, and also confirm 
those who may have formed erroneous views 
of the situation. 
CANADIAN TARIFF OP CUSTOMS, AS IN FORCE ON 
TI1E FIRST OP OCTOBER, I860. 
Butter per pound.. • 
Lnrd “ " . 
Horses, per head.. *{" 
Horned cuttle, per head.... 
Sheep. ** " . I 
Swine, “ “ . 2 
Petroleum. crude, per gallon. "c. 
remind, “ ” ^c. 
Meat, fresh, suited, smoked, per pound. lc. 
Ale.it, proserved, 13 per cent. n<t vtlorein. 
Fish •' *• •* “ 
Kmtping, mowing and threshing machines, do. 
stoves, do. 
Railroad cars, do. 
Sewing Machines, do. 
Boddlery and harness, do. 
Malt, 10 cents per bushel. 
These selections from our Canadian tariff 
of customs are not quoted with a view to 
condemn an effort of “self-defense and pro¬ 
tection," but to demonstrate that our senti¬ 
ment and disposition to retaliate has not 
been of the most passive character, and 
equally illustrate the futility of an attempt 
against a people who are exporters of almost 
every form of product Canadians have to sell; 
and where there may be an apparent or real 
exception, the greater quantity produced of 
the same class in the States controls our 
prices. In illustration of this, every Cana¬ 
dian knows that the importation of corn 
from, the Western States competes with, and 
keeps down, the price of our peas, 
Ontario and Quebec imported, in 1808: 
Horses, 26, duty $390; horned cattle, 2, duty 
$20; swine, 7, duty $14; slurp, 54, duty $54. 
Exported in 1868:—Horses, 7,005; horned 
rrbsimtn 
A PLEA FOR THE CALVES 
Mankind are ever prone to hope that 
they can make up to-morrow for the short¬ 
comings of to-day. The careless fanner is 
always speculating on what lie will do in 
the future, but is never quite ready to take 
the improvement in hand. He has got no 
comfortable place for his calves and young 
cattle, but lie guesses they can stand it till 
he fixes one. His hay is covered with grain, 
but he reckons the straw slack will do till lie 
gets it uncovered; and then it will be well 
to harden them a little in the beginning of 
winter, so they will come out tougher in the 
spring. He believes in raising cattle in a 
natural way, and if they can’t stand that 
they may as well die young. The result of 
this natural, treatment is, they come out in 
the spring excellent models by which to 
study anatomy. 
But as these tender bovines arc the hope 
of the farmer for bis future stock, we feel it 
a duty, at this season, to intercede for these 
gentle, pleading little faces, Unit look to 
man for shelter and care. Is it not strange 
that the, so-called, practical farmer, who 
has got ills knowledge by hard knocks, 
and does not believe in any of your non¬ 
sensical “ book laming,” but thinks a man 
should go straight at ids business and 
depend on common sense, lias not. yet 
tion of fruit may also be varied Some would ^ 
prefer less. Other kinds may i<, 0 | x . U9U ,p 
Good dried pears in rather large .jeces, and t j 
in rail the above proportions, are xcellent. t , 
Dried cherries are also good, and pi ues are n 
passable. But the more tender fruh will „ 
not endure the long cooking. ( 
Dried apples arc not available in this kqfi f 
of puddings, but we shall be able to uuuo ( 
them very acceptable in bread puddings, j 
You need not tell your “ men folks ” of what 
they are made, if—like some Others of that 
species I have seen,—they have a prejudice 
against dried apples. Blew the apples gently 
and thoroughly, (as directed in a previous 
article) mash with a spoon, and sweeten; 
then cut batter biscuit (or any other tender 
wheat-meal bread) into slices one-fourth of 
an inch thick, and soak them in a liquor 
made of three-fourths apple-juice, (from the 
stewed apples) and one-fourth lemon-juice, 
and sweetened. Put into a nappy a half- 
inch layer of the prepared apple, then a layer 
of the soaked bread, and sprinkle in a few 
carefully washed Zante currants, and so on 
till you have two or three layers of each, 
finishing off with the apple. Bake half an 
hour, or more, according to the heat of the 
oven. Borne of the mixtures of fruit'with 
apple, will do nicely for this, as quinces, cran¬ 
berries, rhubarb, &c. 
A Cuoil Fruit Fuddiuir 
May be made of one and a-half cups of 
bread crumbs, (wheat meal bread) one cup 
of wheat-meal, two cups of half-stewed dried 
apples, chopped, one half-cup of Zante cur¬ 
rants, (or two-tliirds of a cup of stewed 
raisins) and two-thirds of a cup of sugar; 
bake one hour, and serve warm with lemon 
or apple-pudding sauce. 
A Fruit Loaf 
may he made in the same way with half a 
cup more of wheat meal and one-third of a 
cup more of sugar. Serve warm or cold as 
cake. Auother variation is to sleep two 
cups of the lialf-stewed and chopped dried 
apples in one cup of good sirup for an hour, 
then add three cups of bread crumbs, two 
cups of wheat meal, one-half cup of cur¬ 
rants, and one teaspoonful of ground cinna¬ 
mon ; or the latter may lie omitted by those 
who wish it more wholesome. Serve as 
cake. 
Stewed dried apples also make a delicate 
pudding with sago. Stew two cups tart 
dried apples until nearly done. Pour off the 
boiling juice into one cup of sago, with 
enough more boiling water if needed to 
scald the sago thoroughly. Mash or chop 
the apples, add the juice of one lemon or 
half a cup of stewed rhubarb or cranber¬ 
ries, three-fourths of a cup of sugar and one 
cup of stewed raisins. Mingle thoroughly, 
and bake gently three-fourths of an hour. 
Serve nearly cold as a pudding without 
dressing, or cold as cake. For the latter 
purpose it may be stirred thicker by adding 
a little less water to the sago. 
Pudding Sauces. 
We have previously given puddings and 
dumplings that require pudding sauces, but 
rcbitcctnre 
STABLE FOR YOUNG STOCK, 
I herewith send description of a ham 
which we lmilt lust winter for young cattle, 
and we find it ho convenient that I think it 
might be worth some consideration by some 
of the Rural readers. The building is 
twenty-four feet wide by forty feet long, 
with a hall five feet in width the length of 
the building. Each side is divided into ten 
stalls, which gives four feet to each animal. 
The mow is sufficiently large to hold hay or 
straw enough to last half the winter. There 
are. twenLy-three doors — oue at eacli end of 
the hall, one above, through which the straw 
is carried direct from the machine, and one 
to each stall. We found by calculation that 
the hinges and fastenings would he cheaper 
than any method of tying with which we 
are acquainted; and we find by experience 
that it is much easier to close and hook the 
door than it would be to tie the animal. No 
sills or floor about the building.—T. P. D., 
MoiTwtown, Ind., 1870. 
Best Palm Materlul—The Manufacturer and 
Builder says:—" It Is of primary Importance to 
muke use of such materials as will form over 
the surface a smooth and tenacious pellicle, im¬ 
pervious to wateT. Any material that will not 
exclude water sulticiently to prevent the expan¬ 
sion of the grain of the timber, or the oxidation 
of metallic substances, must bo comparatively 
worthless for paint. I.Inseed oil possesses the 
property of drying when spread on a surface, 
and forming a tenacious covering, Impervious 
to water. Spirits of turpentine, benzine, ben¬ 
zole, and certain kludaof lubricating oil, all of 
which are frequently used in preparing paint, 
will not form u covering sufficiently iough and 
hard to resist the action of water; for which 
reason the paint that is made by employing these 
volatile materials will bo found comparatively 
worthless for outside work. 
A Chapter on Wonlilng.— A correspondent—a 
woman who does washing for a living—asks 
some one to give a mode of doing washing 
quickly, chewply, easily and well. 
---- 
Clothe* Washer. — Ellen Hall —Weknow 
nothing of the clothes washer named— never 
heard of it before. 
I H- 
To Color Dark Brown.— Cun any of your cor¬ 
respondents give a recipe for coloring a dark 
brown on cotton that will not fade. k. fc. j. 
- *** - 
To Color Hair — What will color false hair 
ia ii liaht brown to dark biown—a lust 
Fv 
c' r 
m 
8 L 
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