Ii 
lomfstic (L'ronomn. 
(* ) 
CONDUCTED BY MARY A. E. WAGER. 
CAULIFLOWER. 
BY JULIA COI.MAN. 
It is neither root nor leaf, but more deli¬ 
cate than either. It might be called a cab¬ 
bage in flower; we. will forgive it the rela¬ 
tionship, and give it a cordial welcome. W e 
consider it more delicate than cabbage. I n 
vegetables in the bottom will cook first, so 
that the potatoes will not do too much, but 
have an eye to that. On trial, you may pre¬ 
fer to put in-the potatoes at a late hour. 
Mash and mix intimately, add a little salt 
and cream, if the latter will not make it 
too moist; if the vegetables ate all touched 
and the potatoes not watery, you will have 
a choice dish. Some people cook pork with 
it, we do not. On All-Hallow E’en, it is a 
Hibernian fashion to put in a ring, and the 
luck) finder will, of course, gel a nuptial 
ring before the year is out. We wore the 
lucky finder once, but the brilliant prototype 
did not flash across our pathway that year. 
selecting and preparing it, close scrutiny is of course, after so painful an experience, we 
required. The blossom should he perfectly 
while, and that, which has the fewest tiny 
leaves that give the fVtceof ii a green appear¬ 
ance is the best. The large leaves should 
also be opened at the sides, to make sure 
that no cabbage lice infest it. It but very 
few, they may be cleaned out, but. if there 
are many, the chances are that the blossom 
itself is infested with them. 1 know of no 
way of removing them, except by tearing it 
to pieces. Cut. off the outside leaves, wash 
thoroughly, pin up closely in a cloth, plunge 
into boiling water, and cook twenty-five or 
thirty minutes. You cannot always tell 
when it is done just enough, without trying 
it. You must be. able to crush the stem very 
easily by pinching. If done too much, it. 
will fall to pieces. In either case, it will not 
have Us best flavor. Place it as unbroken as 
possible, face upward, in a vegetable dish, 
and pour around It a white sauce, made of 
milk and wheat meal. P is one of the hand¬ 
somest, vegetables you can put upon the ta¬ 
ble, and good enough for any grand occa¬ 
sion. It serves charmingly with beets, sweet 
potatoes, mutton and fowl of all kinds. 
Turnips 
are coarse and not very nutritious. The 
common white strap-leaf turnip is said to 
contain only three or four per cent, of nutri¬ 
tive matter. However, water is good, and 
we arc quite as ready to eat it as drink it 
any day. Pithy turnips are debatable, and 
so are strong ones ; but it is not always easy 
to get good ones—very much depends upon 
the soil and something upon the weather. In 
new countries It is frequently the habit to 
put in a crop of turnips as soon as a field is 
chopped over, before either plow or hoe has 
desecrated the soil. Such turnips are worth 
eating. 1 have seen bushels of them eaten 
raw, as substitutes for apples. When cooked, 
they were almost, as sweet as heels, and wore 
often pickled like the latter. 
All kinds of turnips should be cooked in 
as little water as possible, and none of that 
little thrown away. If the turnips are very 
sweet, it can he steamed down as thick as 
syrup. In that case It nmy be poured over 
the turnips after they are dished. The yel¬ 
low t urnips are very presentable in this style, 
care being taken not to let them burn. To 
avoid this difficulty it is belter to dish the 
turnips and stew down the liquor in a shal¬ 
low pan where it can he easily watched. 
Few of our white turnips are sweet enough 
to be relished in this way, but with milk 
do not endorse that part of the recipe. 
--- 
CONTRIBUTED RECIPES. 
Green Grnpcfl. 
The grapes obtained by thinning out, at 
this season of the year, can he utilized in sev¬ 
eral ways. They make very fair preserves, 
especially tor those who like sour fruit, done 
up. Seed them by cutting around each grope 
with a small, sharp knife, pull the halves 
apart, and the seeds are easily picked out. 
Weigh them, then weigh an equal quantity 
of sugar, and pul it Into the preserving kettle 
to melt. Pour boiling Witter over the seeded 
grapes, let them stand till cold, and drain 
through a colander. This will make them 
less crude. When the sugar is melted and 
skimmed, add the fruit ami $tew slowly un¬ 
til the latter is dear and tender—an hour’s 
cooking will not hurt it. Then put away in 
jars in a dark, cool place, but watch a little, 
for it, may not keep quite so well as ripe 
fruit. Scald, if it shows any signs of work¬ 
ing, then skim out the fruit, and stew down 
the juice for half an hour. 
I have seen jelly made, of them, hut it is ft 
mistake to try that, as there is very little 
pectine (the gelatinizing principle) in unripe 
fruits of any kind. If housekeepers would 
remember that, they would save themselves 
trouble, sometimes. Green fruit juices are 
commonly made into jelly by the addition of 
isinglass. I consider it much nicer to make 
jelly from ripe fruits. 
Green grapes seeded and scalded, and then 
stewed until tender, may be canned like any 
other fruit. In early spring they will make 
an admirable relish with meals for dinner, 
something like green currants or gooscher- 
A PENNSYLVANIA FARMER. 
Mr. Levi 8. Heist, one of our live Lan¬ 
caster county farmers, and Cyrus T, Fox, 
Esq., now of Heading, Pa., projected a day’s 
exploration among the hills in the north¬ 
west corner of the county. 8. 8. Rathvon, 
Alex. Harris, editors of the Lancaster 
Farmer, myself and others were invited to 
lie of the party. On the morning of August 
I0t.li we, last, above named, took the Head¬ 
ing cars to Reinhold Station. Mr, Heist 
joined us on the way. On arriving at the 
station Mr. Fox was the only one of the 
about a mile from his father’s, and every 
night goes to his father's house and, in his 
clothes, sleeps on a wood-chest in his father's 
kitchen—no one knows why. 
On our way to the farm we met fine hogs 
in the woods, and fine cattle roaming over 
three hundred acres of pasturage in the hills 
and valleys adjacent. These belonged to 
Texter. On arriving at the lane that leads 
to tlie house, we found several teams of first 
rate horses hauling manure to the fields. 
We drove to the barn, which is about 110 
or 112 feet long, with an immense mountain 
of manure in front; also back ot the lamia 
huge pile. No wonder; he has about 300 
head of cattle, 40 head of horses and colls, 
220 cows, oxen and calves, and 30 head ol 
swine. He buys from 40 to 50 calves, artd 
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MTt. TPtXTKR. 
Reading party. We lost no time and set 
our faces toward tlpe object of our journey, 
rlcs, and they are very desirable,, also, stewed a visit to the top of the Millbaugh head, a 
With dried apples, or with prunes, or with S p Ur 0 f (,fi e South Mountain Range, for the 
canned tomatoes. Of Course the preserving 
or slewing kettle should he porcelain lined. 
Brass preserving kettles are almost out ol 
dale among intelligent women, for any kind 
of fruit, hut where the acid is so active as in 
green grapes, it takes in a double share of 
poison.—J essie. 
Greet! Tomato Pickles* 
Select as good ones as you can and cut 
them into slices, (after cutting off all bad 
places,) and steam them till they just begin 
to soften ; put them into ajar, sprinkle on a 
little salt and a little sugar—about a teacup- 
fill to a gallon of tomatoes; cut up two 
good-sized onions for the same amount; add 
added to the liquor, and thickened with oue tablespoonful of black pepper, one of 
wheal meal and noured over them, it makes , m .1 rmn teawnoonful of allspice, some 
wheat meal and poured over them, it makes 
a favorite dish. A decided addition is to 
cut up tender wheat meal biscuit into inch 
pieces, cover the bottom of the dish with 
them, place the turnips over these, and pour 
the white sauce over the whole. If they 
are to be served with mutton, omit the bread 
and add capers. 
Ruta. Bnua Steiv. 
Place half a pound of lean mutton in the 
stew kettle, with two quarts of water and 
one-half pint sliced onions or cabbage; boil 
three-fourths of an hour; add one pint of 
sliced ruta bagas; boll half an hour; add 
one pint sliced or quartered Irish potatoes ; 
boil till the latter arc done; take out the 
vegetables and the mutton : put into the ket ¬ 
tle one-half pint of thoroughly cooked rice 
or pearl barley, a teaspoonful of salt, and 
one pint of slices of white meal biscuit. If 
this does not thicken the liquor enough, add 
wetted wheat meal to suit the taste: boil up 
once, return the mutton and vegetables, stir 
gently, so as to mingle without breaking 
them up; dish, and serve warm. The 
onions or cabbage may be omitted, if desired. 
Colcnnnon. 
This popular Irish dish is made jn about 
as many different ways as there are cooks to 
make it, and each of these often varies it to 
suit the materials. The main features are a 
purpose of beholding one nf the grandest 
landscape scenes or Retail 1 ' f to be enjoyed 
us but few views can, both for extent and 
beauty. We enjoyed the diversity of plants 
by the way-side ns botanists and horticul¬ 
turists. The fruit was highly promising, 
and some of the hill farms in good condition. 
Leaving Reinholdsville wc come upon the 
Rod Shale, geologically called the Mezozoic 
Bed Sand Stone, being a portion of tile Pnli- 
sude range extending from Rockland on the 
Hudson River through New .lersey, Penn¬ 
sylvania and Virginia, in a continuous line 
for about three hundred and fifty miles in 
length. 
Some of the farms are much improved by 
liming, still a marked difference is seen trom 
cloves and one teaspoonful of allspice, some mn.ng.sun a mnmeu ..... ™" 
mustard seeds, whole, and about a table- those lathe Limestone valley. U.doitunately 
spoonful of cinnamon. Here are spices for the sky became cloudy and our InspectsTor 
two gallons of pickles. After steaming all a clear view doubilul We reached a tu n 
the tomatoes you wish, put nil your ingre- in the road about ono-fomth ol a mile limn 
dients together in a jar, ami cover the whole the corner-stone that marks the junction » 
with vinegar Let it stand twenty-four the three counties, Lancaster, Lebanon and 
hours; pour off the vinegar and boll; pour Berks. We dismounted and tramped across 
it hack on to your pickles, and when they an open field, overgrown m part with black- 
are cool they are ready for use.-M rs. E. B. berry bushes and sweet fern (6 omptoma as- 
plenffolia) and alive with grass-hoppers, of 
which 8. S. Rathvon and myself captured 
from 15 to 20 colts per annum, which all 
grow into money, roaming in his extensive 
pasture fields and woodlands. In short, he 
takes pride in raising fust-rate stock. 8 o 
much about the farm; and it is, indeed, a 
big thing. 
But what shall wo say of the farmer him¬ 
self? If his fine stock of horses, beeves, 
milch cows, colts, &e., excite our admira¬ 
tion, how sadly we feel disappointed to see 
the owner of all this seated in a dogged, 
erampy position, in a common chair, with a 
small stump of a black pipe in his mouth, a 
high-conic and slouched, dirty and torn 
straw hat, having a narrow black cord mid¬ 
way on the crown, a dirty linen vest, no 
necktie, dirty shirt, and linen pants, heavy 
dirty brogans, head unkempt, face with an 
unshaven heard, and that, like his face, also 
dirty. He looked more like a street scaven¬ 
ger than a farmer. While my friend (Mr. 
the valley—of what is called the Swamp, in 
West Cocalico Township. 
On our return we concluded to call at the 
residence of Mr. Frederic Fox, the father 
of bur guide, where we found a cordial wel¬ 
come, and much to interest us iu looking 
over the extensive yard and flower garden, 
luxuriant with the most rare and beautiful 
flowers, shrubs and ornamental trees. Mr. 
Cyrus Fox, 1 knew, had a rare taste; and 
the way the homestead is beautified is truly 
worthy of special notice. I noticed twenty- 
two varieties of dahlias, twenty-eight gladi¬ 
olus, sixteen of lilies, eight of zatnacs, fif¬ 
teen of coleus, and verbenas, phlox, pinks, 
&c., too numerous to mention. 
After feasting our eyes and rcceiviug some 
valuable cuttings and rare specimens, wo 
were invited to enter the comfortable dining¬ 
room, where we found the table spread w ith 
viands of choice and varied kinds, which, 
brightened by the cheerful, hospitable faces 
ot Mr. and Mrs. Fox, were enjoyed with a 
fine relish. I know not how rich these folks 
are, but. I do know they are surrounded 
with comfort and luxurious vegetation, and 
have kind hearts and liberal dispositions. 
I could not help contrasting “ this with that.” 
Lancaster, Pa., 1870. J- S. 
imj'mm Information. 
HYGIENIC NOTES. 
Chapped Hand*. 
The season for chapped hands is fast ap¬ 
proaching. Especially does the larmcr’s 
wife suffer from this inconvenience; and It is 
no trifling matter, with her hands dipping 
into brine and suds and slops, scores of 
times a day; she dreads cold weather for this 
reason. 
The easiest and simplest remedy is found 
in every store-room. Take common starch, 
and grind with a knife until it is reduced to 
the smoothest powder. Take a clean tin box 
and fill it with Starch thus prepared, so as to 
have it, continually at hand for use. Then, 
every time that the bauds are taken from the 
suds, or dish-water, rinse them thoroughly 
in clear water, wipe them, and while they 
are yet damp, rub a pinch of the starch 
thoroughly over them, covering the whole 
surface. The effect Is magical. Thorough, 
smarting skin is cooled, soothed and healed, 
bringing and insuring the greatest degree ot 
comfort and freedom from this, by no means 
insignificant trial. 
As autumn approaches, be sure to remem¬ 
ber the Starch, ns I know many persons 
formerly afflicted with hands that would 
chap until the blood oozed from many mi¬ 
nute crevices, completely freed Irotn the 
trouble by the use of this simple remedy.— 
Mrs. C. 
those In the Limestone valley. Unfortunately Reid) was talking with lnm, getting a grunt 
the sky became cloudy and our prospects for Of ft “ No” or “ Yes” at intervals, Ins snaky 
a clear view doubtful. Wo reached a turn keen eyes watched me as I took a sketch, as 
are cool they are ready tor use. — bus. i<j. i>. 
Hart. 
Blackberry Cordial. 
Here’s my recipe for blackberry cordial, 
which no family should he without:—Sim¬ 
mer the blackberries till they break; strain, 
and to each pint of juice pat a pound of 
white sugar, one-half ounce ot cinnamon, 
one-quarter ounce of mace, two teaspoon- 
fills of cloves. B >il fifteen minutes, and 
when cool add a little brandy, though the 
brandy is not an essential.—D ore Ham¬ 
ilton. _ 
To Spice Plums. 
We spice plums after the following re¬ 
cipe. :—One pint of vinegar, three pounds ot 
sugar, seven pounds of plums, a large table- 
spoonlul of cloves aud one ol allspice. — 
Mrs. L. Y. V. Ii. 
did also Mr. Fox. We compared notes, and 
found them to tally. Indeed, there was 
nothing in the appearance of the man to 
call out any feeling of respect. 
A middle-aged woman and girl also came 
to the door, and l thought if “ dirt was 
To (Jure Toothache. 
As every one ought to make himself use¬ 
ful in imparling knowledge or experience to 
others, L will inform the readers of the 
Rural New-Yorker how 1 relieved myself 
from a troublesome tooth. You may say, 
“have it extracted at once.” But when 
people have teeth that dentists cannot pull 
without breaking them off, they do not wish 
to have another trial; perhaps their health 
is poor and nerves very weak, which makes 
a dilemma with themselves. 
To such persons 1 will say, if you have a 
hollow tooth, and the nerve has come in 
contact with the air, get some spirits of niter 
and mix with alum; saturate a little cotton 
with it and apply it to the cavity. If the 
three different species, such as Caloptenm about, the kitchen could notbe very inmlmg; 
fhmur-ruhrum, red-legged grasshopper, Oc,di- hut the old miser tiever invited us to take 
poda sutyhurm, &c. even a th ink of water, so our tasks were not 
We found a prismatic sand stone, six reel p„i to the test. I felt like quoting some poet, 
high, the faces dressed about thirteen inches who says: 
wide, facing the several counties. I his stone „ j n u u , (10 world there is no vice 
was set into ft very large chestnut stump, Less prone’t excess than avarice; 
oiled mi with heavy atones to fill the hollow. It neither cares for food or clothing: 
W. Zd oa U* lri.np.1*- ‘op in lnm; 
wnlkml Ai'oun.i it, ami Lurried Lack to our Thu. lt... Ho •»<¥**« ’ ? >“ 3 
trump,” they had good hands to go in and pain extends upward to the eye, or lakes 
win, 1 could not help thinking that things the form of neuralgia, procure some horse 
VV JUKI :ll lllGUmi Ik* . , . . „ i • 
team to get clear of a shower of rain, just dirt and squalor, and pr.de h.mscU on bis 
coming on rather too briskly. The soil here independence trom tailors, barbers and edi- 
differs from the red shale,aud belongs to the tors, tor he it he can mu , a <es no. a smg 
Take 
Swrot Potato Pie. 
large, sweet potatoes, and steam 
mixture of vegetables, in which potatoes them till they arc soft, slice them very thin, 
predominate and cabbage is indispensable, (The pastry is made in the usual way.) Lay 
and in the cooking the water is done out as the potatoes in a deep pie pan, sprinkle > 
nearly as possible without burning, and the some flour over them, add two table spoon- j 
whole is mashed up together. A very good fids of vinegar, one teaspoonful of butter, a 
rule is to have equal quantities of sliced tut- half tea-cup of water, sugar and nutmeg or. 
nips and shred cabbage with an amount of allspice to suit the taste. 8 went potato pies 
potatoes equal to both, and with or without should be eaten warm.—A Farmer’s Wife. 
sliced onions; put in the cabbage and onions 
at the bottom, t hen the turnips, then the po¬ 
tatoes, large and uncut, cover the top with 
the large cabbage leaves, (or have some other 
device to confine the steam,) and add a little 
water—well, I have seen a pint made to 
cook a ten-quart kettle two-thirds full; cook 
it very gently an hour and a-quarter; the 
Potsdam sand stone of your New York geol¬ 
ogists, and is a cropping out of the sout h 
mountain, terminating with the Millbaugh 
head. Wc found timely shelter under cover 
of our team, and with mixed conversation, 
both lively and edifying, solaced ourselves; 
a glance at the hill-top partly vailed by the 
trailing clouds amt dimmed by the falling 
rain, satisfied us that the main object of our 
journey would be frustrated; Messrs. Fox 
and Heist proposed to stop at the Big Farm 
on our road, and visit 
Mr. Texter. 
who it seems is a German, and in early life, 
before the railroads and canals were in use, 
paper. I hope he may subscribe for the 
Rural New-Yorker and imbibe some taste 
for comfort. But he is a thriving, pushing- 
fellow, and knows how to make money, but 
hardly wlmt to do with the surplus, seeing 
Ids only son has no heir; it will enrich some 
one, nevertheless. 80 let, him tug, toil aud 
prosper while he may. 
The rain having abated we sat out again, 
with the Millbaugh head in view,about two 
miles off. On the road wc came to a point. 
radish leaves, take out the stems, wilt them 
and apply it on the face over the pain, and I 
think you will get relief. If you have no 
radish, try beet leaves; they may answer 
the purpose.—H. 
Foot! for Infanta and Children. 
Good Health says:—“ Every parent 
must be aware that a child sometimes shows 
a decided dislike to certain kinds of food. 
In such a case do not compel it to eat what 
nature may instinctively reject as being un¬ 
fit. It is easy to distingush between a 
rooted aversion and a mere whim, if you will 
only forego that which you wish the child 
to overcome —the petty tyranny of your 
own will. Even infants, after enjoying one 
kind of food for weeks, will suddenly reject 
it, and refuse to take the first spoonful. 
This is the voice of nature, calling lor a 
change of diet; and you will be wise not to 
disregard it.”_ 
To Relieve A»t!ti»a. 
We find the following recommended:— 
“ Soak some blotting paper in a strong solu¬ 
tion of saltpeter; dry it; take a piece about 
. , .. „ heiuitlflil view of the Ron ot saltpeter; dry it ; mac u piece wmi 
that presented a tndy beautiful View ot the ^ ^ ^ * . Uaml> , md ou gyiwg t0 bed 
valley between the Ch toques and Conestoga ( . . t j t) )U)( j j H y q ()ll a plate in your bed 
creeks tb the river hills in a southerly dircc- r * mn By so doing, persons afflicted whh 
Dnnit-ttilc Inquirh**. An Illinois subscriber 
asks for a recipe 1'or making vlpecucumber pre¬ 
serves ; also for making green tomato pickles. 
An Ohio lady reader Asks some one to toll her 
how to use chloride of limo to bleach and Hike 
stains out of muslin or linen—the quantity of 
lime lo a given quantity of water. N kttik asks 
some one to give n recipe for malting rusks; 
also theokl-lashionod “ training" ginger-bread, 
such as our grandmothers used to make: also 
the cream puffs spoken of by D. Ii., July 30th. 
«mf^als wereIn w, tin,,, tan thh elev.tel point » vwomnm it,.uaini. will find ILff ML 
followod teaming, ».v«1 money, and forty ..Heart Wore us Oouri w,U. "" M “* wc " “ 3 "“-T 
years ago bought the farm on which he la und belts ol woodlands anc u l% 1 ’ To cure Rheumatism, 
notv living, adding field to field until he own- seen through the mist gate us some .imt ^ cuiuous, but simple way for curing 
ed 1 900 acres of which from 800 to 900 acres idea what the view must be trom a sun ,. ll( . umal ia m , 8 j n vogue in this section. It is 
are ’under cultivation. He is aged about higher elevation on a clear day, so that it life lo carry in y0U r pockets or wear near your 
seventy years, a widower, aud has an only is spared us we may try the journey again; body some raw potatoes. Try it; it has 
son who is also married, lives on a farm as it was, we now turned our way towards cured, n. 
To Cure Rheumatism. 
A curious, but simple way for curing 
rheumatism is in vogue in this section. It is 
