the goods and let it stand in an iron kettle 
on the stove, where it will he hot, a day. 
Corn niiifiins. 
Three caps Indian meal; t wo cups flour; 
two oops sweet milk; two cups sour milk 
or buttermilk; halt*cup molasses; one,egg, 
a little salt, two teaspoons soda. Have the 
iron-clads hot before pitting in the batter. 
Here is anotherOne pint of warm milk; 
two tablespoons of yeast; one tablespoon of 
molasses; one tablespoon of melted butter, 
two eggs, and salt, Thicken with Indian 
meal, and hake in iron-dads.— An Old Bub- 
SCRIUKU. 
CnnninK Eire*. 
A t.l know how to can peaches and other 
fruits, and the canning of eggs to keep them 
fresh is but little different. Place the eggs 
in the jar with the large end down; place 
the jar in boiling water, where let it, remain 
until the inner atmosphere of tho jar is at 
about blood heat, when seal and remove into 
cold water. Try this, all yc experimentalists, 
and report results to the Rural.- Katie. 
Delicate Cuke. 
The whites of four eggs, well beaten, one 
cup of sugar, one cup of flour, one-half cup 
of sweet, milk, three tablespoonsful of butter, 
one teaspoon fid of soda, and three of cream 
of tartar. —n. d. b. 
tic ic0tt01Uj3 
that cost much more money. A farmer 
who uses it once will never abandon it lot 
anything else that claimed to do such work. 
Let the taps be on the upper side.—H. T. 
H., Stanford , Ey. 
Bone and Ashes for Crops. 
The Journal of Chemistry furnishes the 
formula for a mixture of hone and ashes as 
and garden crops, which 
pc ^putrunt 
C0n0mi) 
CONDUCTED BY MARY A. E. WAGER. 
transferring bees. 
We copy the following on this subject 
from the April number of the Bee Keeper’s 
Journal:—" Transferring is a term used by 
bee keepers to designate the operation of 
changing the combs and bees from a gum or 
box to a movable comb hive; the combs be¬ 
ing fastened in Lhe movable frames with 
HAY MACHINERY. 
Bullard’s Improved Hay Tedder. 
Cutting and caring hay has now been 
nearly reduced to a science. To obtain the 
most value from the hay crop as winter feed 
for animals, especially for milch cows, it 
should be cut while quite green, before the 
seeds begin to mature. After cutting, it is 
desirable as well as economical to cure it in 
the shortest practicable time without un¬ 
necessary exposure to the scorching rays of 
the sun.’and without risking the bad effects 
of a rain storm. Hay dries more readily and 
evenly when exposed to sun and ail. To 
thus expose it in the best manner it should 
be often and thoroughly stirred. When the 
burden of grass is large, to perform this by 
hand with forks requires additional help and 
is often expensive. Nothing performs this 
labor cheaper or better than a hay tedder, 
which in this respect takes rank with the 
mower and horsc-rake. 
We give herewith an illustration of Bul¬ 
lard’s Hay Tedder, the chief features of 
which the reader can understand from a 
study of the cut. It is made in two sizes, 
operated by one or two horses respectively, 
as may be desired. It can be easily man¬ 
aged by any one capable of driving a horse. 
°lt is claimed for this machine: —That 
it will thoroughly turn and spread four 
acres of heavy grass in au hour, thus ac¬ 
complishing the work of from ten to twelve 
men at a period In the day when time is 
very precious, and so quickly that the pto- 
ccss of turning can bo several times repeated, 
curing the hay so thoroughly that it can be 
in. it fin to the barn, in the best condition, the 
BREAD MAKING, 
I read with pleasure the articles relative 
to making bread and yeast, and having de¬ 
rived much information on this and other 
subjects of domestic interest from the Uuk a l, 
I propose to give nty method of preparing 
yeast and making bread and raised biscuit. 
First, the yeast. I Lake six large potatoes, 
boil us if for the table, mash fine, and pass 
through a coarse sieve If necessary, to re¬ 
move all the lumps; add one cup of sugar, 
one teaspoon fill of ginger, a little salt, and a 
piece of wlmt ice call “ turnpike emptyings,” 
otherwise yeast cakes, about, two inches 
square ami half an inch think, previously 
made soft in «. little tepid water. 1 add to 
this one quart of water, pmo pint bulling, one 
pint, cold makes just, the right heat,) and stir 
thoroughly together; then set to rise near 
t he fire. It should not be stirred while rising. 
In an hour or two, if all has been done 
properly, it will be light and loamy, and 
may be put away in a cool place, where it 
will not freeze. This will keep some weeks 
in whiter, but, in summer it is desirable to 
make new once a week, and the quantity 
can he regulated according to the needs of 
the family. Two or three cups of t • ' < 
will be sufficient to raise when new ■ ■ 
made; or yeast cakes can again be US' I 
Baking morning 1 have tho “ sponge 
thoroughly warmed, (if in cold weather,) n, 1 
the flour (which Judy has sifted over ni.. ir -1 
warm likewise, and make a stiff sponge w 
two cups of yeast , (stirred down,) three cm, 
of warm water, a litt le salt and flour, set b 
the fire to rise. In a couple of hours, more 
or less, it will be light, when I mix it and set. 
to rise again 
a fertilizer for corn and garden crops, which 
is well worth the attention of formers. It 
says:—“ Take one barrel of finely-ground 
bone, and mix with it a barrel of wood ashes; 
during the mixing add gradually about three 
r d -1NCE WITH CISTERNS 
taken to the barn, in the nest coiuuwou, u. c 
day it is cut; that the grass, when cured by 
this process, may he cut while in the flower, 
when it contains its nutritive ingredients; 
that it enables the fanner to take advantage 
of fair weather, and when used, the mowing 
machine may lie kept in the field until the 
middle of the afternoon, and at least twice 
the quantity of hay be secured, in better 
condition, than when allowed to remain in 
the swalli; that it is of light draft, never 
clogs, and docs thorough work in long and 
heavy grass. 
Those desiring more definite information 
are referred to the advertising department 
of the Rural. 
The above 
quantity will make two good sized loaves. 
If nothing goes wrong, this will lie ready to 
bake before noon. 1 know of no one who 
can give definite directions as to the exact 
moment that bread should bo put in the. 
oven. I can only recommend those am¬ 
bitious of skill in this direction to learn by 
experience, as fast as possible, and by close 
observation of the practice of experienced 
housekeepers. 
I make raised biscuit in the same way, 
only using warm milk instead of water in 
tlie sponge; and if more shortening is de¬ 
sired, rub it In when the biscuit is mixed. 
We use a great deal of Graham bread, and 
I generally use part of tho “ white bread 
sponge” for it instead of setting sponge of 
ure; no repairing would mane it noui lain 
water. But it is fair to say that I know of cis¬ 
terns so made, and located in soils which are 
naturally well drained, so there is no inward 
pressure of water on the wall, and they have 
endured well. 
An egg shaped excavation was then made 
in the ground about nine feet deep, and a 
wall laid in mortar against the earth. Two 
or three coats of plaster were put on and as 
It all set firm and the shapa of the cistern 
was the best possible to resist Inward pressure 
it was confidently expected to hold rain 
water. But when the ground filled with 
water it burst, through the bottom. All 
efforts to stop the leaks were vain. Plaster 
ECONOMICAL NOTES, 
rid his land of “ live forever d, Ue win piow 
it very late in the fall a mV- harrow it 
thoroughly. 
Hens Disnolvlmc Bones. 
C. T. Alvord, Wilmington, Vt.., has found 
that a hen’s gizzard is a good bone mill, and 
their gastric juice a practical substitute for 
the burning acid. Then with a little ot that 
patented material known as “dry earth,’ 
placed under the roosts, a domestic guano is 
produced which proves to be one of the 
most valuable manures that are made on the 
CONTRIBUTED RECIPES, 
Breakfast. 
Before you rise, a servant brings you 
tea, coffee or chocolate, as you prefer. 
At nine or ten o’clock you breakfast., 
which meal consists of cold milk and 
tlie meal of parched corn, mixed with cin¬ 
namon and sugar. It is a very palatable 
dish, called Pinole. A. kind of bread, called 
tortilla, is much used. Corn is moistened in 
milk or water and ground while moist. A 
quantity is then shaped and patted by the 
hands, similar to a yeast cake, and baked on 
a boated sheet of iron. When one side is 
done, the cake is turned over. Tlie grind¬ 
ing is mostly done by women, with two 
A Mexican 
and inequalities of the comb may not come 
in contact. 
“ Have some fine wire cut long enough to 
reach around the frame, with a few inches 
to fasten the ends, and when a comb Is fitted 
within a frame, wrap it with three of these 
wires, one near t he bottom, top and middle, 
drawing the wire lightly over the corner of 
the frame, then twisting the ends together to 
fasten it. 
“ Transfer all the good worker comb, 
even if it be dark colored, but reject most 
of tho drone comb, saving the light colored 
for the surplus boxes and the dark to melt 
for wax, and wlial drone comb you do trans¬ 
fer, do not put, near the center of the hive, 
or you will rear an army of useless con¬ 
sumers. Cave must be taken to keep the 
bees on the combs, or the young brood will 
become chilled. When the combs are all in, 
and the dripping wiped from the bottom 
board, place the hive on one edge of a sheet 
in front of the old stand, and jar the bees 
upon the sheet, and let them enter their old 
home iu the new hive. 
“ Any stocks that are short of honey 
should 'he fed, if the flowers cease to furnish 
a supply.” 
Mrs. L. J. writes that “ the benefit, to be ! 
derived by using saleratus in trying out lard 
is that it, reduces the quantity of scraps and 
of course produces more lard.” 
To Color Orniisro. 
For woolen goods, make a dye of ctickle 
(or Spanish needle) in brass or copper; 
strain and add three ounces of alum to 
every gallon of the dye; place the goods 
in the dye; bring to a scalding heat, 
and keep it there until the desired color 
is obtained; dry and wash in soap suds. 
For cotton, the same as above, using annotto 
instead of cuekle, and setting the dye with 
saleratus.— Rural Reader. 
Agnes J. Com,ins says;—I have used the 
following, and found it very good: For two 
pounds ot goods take one ounce annotto and 
two ounces copperas; put them both Into 
Take two plank of any strong wood, 
(white oak is best) eight feet long, two inches 
thick, and one foot wide; half lap them, and 
fasten them with bolts and taps every two 
feet; put a strong hook in each cud, about 
two feet from the end, on which to hook a 
stout chain, as shown in the cut; then fasten 
on your double trees, turn tlie crusher over, 
bitch in the team, take the lines, and let the 
driver stand on the plank, about the center. 
You will he astonished at the rapidity and 
excellence of the work this simple little im¬ 
plement will perform. We do not kuow 
who invented it, but we do know that it is 
for better than many patented implements 
