pint of salt, and mix together thoroughly in 
a pan ; then pour in the ivy tea, warm, as 
above stated, and add one quart of dried 
yeast, well soaked ; mix all together, set in 
a warm place to rise and let stand three or 
four hours ; then thicken with corn meal, 
roll out, cut in cakes, and dry. This amount 
will last a common-sized family six months, 
and will keep good almost any length of 
time.— j. d. 
Corned Beef. —“A Subscriber” asks “for 
a good recipe for corning beef,” he having 
tried several times and failed. We give one 
that has been tried successfully. Put the 
beef, when killed and dressed, in a weak 
brine and let it remain therein a week or ten 
days, to soak all the blood out of it. Then 
for each 100 pounds of meat, prepare a brine 
by using nine pounds of salt, two pounds of 
sugar, two ounces of saltpeter, two ounces 
of black pepper and six gallons of water. 
Boil and skim this and pour it hot upon the 
meat after it is packed in the barrel. In 
spring draw the brine from the barrel by 
tapping it at the base, scald and skim it 
again, add a Uttle salt and pour it on the 
meat again while hot. If at any time the 
brine should begin to smell bad, it should be 
drawu off, scalded and skimmed and re¬ 
turned while hot, as before. By this means 
beef can be kept in good condition all sum¬ 
mer. 
Good, Recipe for Hasty Doughnuts. —Put 
in a pan a quart or more of flour, a pinch of 
salt, a little grated nutmeg or cinnamon 
(whichever is preferred), two scanty cups of 
sugar, one unbeaten egg, all tumbled into 
the flour ; three tablespoons shortening ; one 
large cup buttermilk, with nearly a teaspoon 
soda.; mix and work a few minutes; roll 
pretty thin ; cut in long, inch-wide strips; 
then cut diagonally into diamond shapes; drop 
into hot lard, having your pan over half full, 
as the fuller the pan is in cooking them the 
less they will absorb and the lard can be used 
again and again, diminishing very little each 
time.— Aunt Kate, Brulgeville, Del. 
A Handsome and Delicious Custard.— 
Separate the whites from the yolks of the 
eggs, beat the yolks, add milk and sugar in 
the usual way, flavor with lemon, and bake. 
When cool, pour in the dish for the table 
(standard glass or china dish Is pretty). Beat 
the whites of the eggs to a stiff froth, then 
add thereto a little powdered white sugar 
and a few drops of lemon extract; beat a 
little more ; spread this evenly over the cus¬ 
tard. Place large raisins or bits of jelly at 
interval on the top. If raisins are vised for 
trimmings, it is appropriate to add a few to 
the baked portion of the custard, —t. r. b. 
where the bonnet is to be worn. Creped 
locks take the place of face trimmings. Hair 
cut straight in a fringe over the forehead is 
called the Gainsborough style, as it is seen 
in many of the old English portraits painted 
by him. Some young ladies wear their hair 
parted on one side and brushed low on the 
forehead; others in stiff waves called vando- 
line waves, which lie pressed against the 
forehead. 
COMFORTS, 
A HOME DRESS 
Come, my sisters of the Rural, “let us 
reason together” about comforts. When we 
are tired, what a comfort a comfortable, 
chair beside a bright fireside, or at a window 
with a beautiful outlook, proves itself, 
charming us into good humor iu a trice. 
Whsn a drive is desirable, a comfortable car¬ 
riage is a sure panacea for ennui and even 
greater ills. A horse with spirit, but not too 
much ginger in its composit ion, is a continual 
and one of the greatest comforts of which 
womankind can become the happy possessor. 
But how each and all of these comforts 
dim beside a comfortable bed when one is 
almost tired out, and sleep weighs down the 
eyelids. It is for this especial class of com¬ 
forts for comfortable sleep and rest, that now 
proves interesting. At the beginning of the 
cold weather, Marion sent me, post-haste, 
in company with papa, to town to buy ma¬ 
terial for some comforts. She hurried me so 
1 merely had time to jot down in my mind 
the number of yards of calico per pair and 
the number of pounds of batting for the 
same. As we rode away from the gate T 
said to Marion, “ You want the poorest cali¬ 
co, of course.” That was borrowed knowl¬ 
edge. 
“No, I don't,” she answered; “get the 
best, and prettiest, too.” 
I pondered it in my mind until I under¬ 
stood perfectly that it was cheaper to pur¬ 
chase a good article than a poor one. And 
when I mentioned the fact, “calico for com 
forts,” in the merchant’s presence, he hand¬ 
ed me some little speckled brown, neutral- 
tinted calico, which I instinctively refused 
and bade him pass me down some handsome 
Merrimac prints. To his astonishment 1 
had him cut off the same, and Marion insists 
they are much prettier than any of the prints 
I get for dresses. Then, to finish the pur¬ 
chase, I bought four pounds of batti ig for 
each, which we find much better than the 
heavy, cumbersome, eight-pound comforts. 
After these were nicely tied and finished, 
Marion said we would cull from our calicoes 
and worsteds the best and cover some old 
quilts and comforts that were becoming 
shabby - looking. This we did by ripping 
them up and pressing them out, then cutting 
in strips about two fingers in width, sewing 
on, alternately, light, and dark or dull and 
bright, finishing off with a firm binding. 
They make quite economical, presentable 
coverings for the beds, and a lady said to us, 
“ Real pretty,” especially those covered with 
worsted. N. Kate Brawley. 
Athens Co., Ohio, 1874. 
This is a dress (see page 125) of dark green 
silk, made with a basque, long in front, slop¬ 
ing up suddenly, and falling in a full postil¬ 
ion in the back. The edge is hound with 
a green velvet cord ; a series of green velvet 
loops is arranged on the back. The sleeves 
are close, with a deep puff, the edge lined 
and corded with velvet. Velvet bands are 
placed about the wrist. Tho arrangement of 
the trimming about the neck ia especially 
commended. The velvet folds are lined and 
corded with the silk. The tunic, in front, 
hangs perfectly plain, bordered with bias 
bands of velvet, corded with silk. The under¬ 
skirt is not over three yards wide. The front 
is trimmed with three horizontal bands with 
a standing kilt plaiting above each. The 
back is ornamented with a deep flounce, the 
upper part faced with velvet. 
SPRING FABRICS 
are already shown, although the snow is still 
on the ground. It is early still, however, to 
contemplate anything beyond the summer 
silks, which are so attractive in every way. 
The favorite colors are black and white. 
They come in four ways, in narrow stripes, 
broken stripes and black grounds with solid 
white bars and graduated clusters. The 
silks are not confined, however, to neutral 
shades, although they will always commend 
themselves for street wear. They come in 
new shades, as lizard, cafe vert, or green cof¬ 
fee, Nile fog, mignonette, London smoke, 
which make up handsomely for small enter¬ 
tainments, and are so light and cool that 
they can be worn in the mid-summer. 
They should not be made in the severe 
styles that have prevailed tliis winter. Puffs 
and gathered flounces m more appropriate 
than kilt plaitings, unless the lattera.ro very 
full and left free at the bottom. The long 
apron, sloping back and finished with sash 
ends Is suitable for the tunic. Pin king over 
a solid color makes a pretty finish, but the 
softest, richest trimming is mixed fringe. Tf 
the dress is of color, plain pipings may be 
used and vest and cuffs of tho solid color. 
French lace, which is vary pretty and inex¬ 
pensive, is used in great profusion in trim¬ 
ming summer silks. Buttons of silk, em¬ 
broidered, are in the best taste. It may 
here be suggested to ladies who live whore 
it is not possible to get buttons embroidered, 
that if would he well to learn to embroider 
them, as it is a very pleasant pastime as well 
as a very useful one. 
ALMOST ALL BONNETS 
are formed with the diadem all around, and 
no face trimming, excepting perhaps a small 
roll of blue or pink turquoise silk. Occa¬ 
sionally the diadem is raised slightly on one 
side, a rose is placed there, or directly in 
front. Long, drooping feathers fall hi the 
back, and flowers are low clown on the hair. 
The bonnet always matches in color the 
toilette, and is generally composed of two 
shades. Lace strings are added to the bon¬ 
nets of elderly ladies. 
ANSWERS TO CORRESPONDENTS. 
Cleaning Feathers— (Alice).— It would be 
better to send your feathers to a cleaner. 
You can try it by washing them in soap and 
water, with a little blueing in it. Shake 
them until dry, and curl them with a knife 
It is possible to purchase dye and color them 
yourself ; but it is a hazardous undertaking. 
If the feathers ate handsome, by all means 
send them to a dyer. 
Curtains—(Mv a. C. A. R). — Muslin cur¬ 
tains, either plain or striped, with a fluted 
ruffle, are very much prettier draperies than 
the coarse woven lace. The goods can be 
bought for twenty-five cents a yard and 
made up at home. They are especially suit¬ 
able for the country. Dressing tables 
trimmed with muslin add more to the ap¬ 
pearance of a room than the handsomest 
furniture. With a little care they may al¬ 
ways be kept fresh and clean. They are 
trimmed with knots of ribbon, and often 
draped over color. A looking-glass and a 
box are sufficient to work upon, and may be 
easily transformed into a beautiful piece of 
furniture. 
Glycerine. — (Emma). — You can purchase 
glycerine that is non-odorous. In using it, it 
is better to dilute it with water, otherwise it 
will burn your skin. Better than glycerine 
is cold cream, which is very fragrant. Or 
you can procure mutton tallow and perfume 
it yourself. 
Wearing Bonnets — (Julia). —Bonnets are 
worn further back on the head than former¬ 
ly. It is not well to arrange the hair so high 
DANGEROUS COSMETICS 
In a paper read to the Paris Academy of 
Medicine the necessity is argued of prevent¬ 
ing perfumers from selling poisonous or dan¬ 
gerous articles, which should be left exclu¬ 
sively to the responsibility of r egular chem¬ 
ists and not. sold without, a physician’s pre¬ 
scription. Arsenic, the acid nitrate of mer- 
cury, tartar emetic, canthavidcs, eolehicum, 
andpotassa caustica, a re common ingredients 
in these cosmetics. The so-called lettuce 
soap does not contain the slightest trace of 
lettuce ; and this and other soaps are colored 
by the sequioxide of chromium, or of a rose 
color hy the StUphUrctof mercury, known as 
vermilion. The cheaper soaps contain thirty 
per cent, of Insoluble mat ter, as lime or plas¬ 
ter; while Others contain animal nitrogenous 
matter which, having escaped t he process of 
saponification, emit a bad odor when its 
solution is exposed to t he air. The various 
toilette vinegars are also declared in this 
paper to he so far noxious, that, being applied 
to the skin still impregnated with soap and 
water, they give rise to a decomposition, in 
consequence of which the fatty acids of 
Soap, being Insoluble in water, and not 
removed by washing, become rancid and 
cause chronic inflammation of the skin. 
EFFECTS OF FRESH PAINT EMANATIONS 
Investigations of a very interesting char¬ 
acter, made by an experienced house painter 
in Paris, to ascertain whether emanations 
from certain paints containing such sub¬ 
stances as white lead, zinc white, linseed oil, 
essence of turpentine, coal oil, Set., are inju¬ 
rious to health, show some noteworthy re¬ 
sults. He caused the insides of some lioxes 
to bo painted, and within them he placed 
wire cages containing rabbits, which were 
not in contact with the paint., but only 
subject to the influence of the emanations 
from it. The rabbits suffered while the paint 
was fresh, especially when it. contained coal 
oil, but none nf them died. Living in apart¬ 
ments recently painted, and which emit the 
odor of oil of turpentine, ia not, therefore, 
permanently injurious to health Some 
other tests were made for the purpose of 
obtaining deposits of these emanations from 
the fresh paintings of houses. Instead of 
SELECTED RECIPES 
Dried-Apple Pudding .—Wash and stew 
the apples as for “sauce,” making them 
quite juicy ; then take the juice of lemons 
(two large ones or three small ones to one 
quart of the stewed apples); add to it what, 
juice will conveniently pour off from the 
latter, and sweeten it to the taste—perhaps 
one cupful of sugar. Heat, this in a porcelain- 
lined saucepan, and soak in it thin slices of 
G raham bread, or batter biscuit; then chop 
up the stewed apples with a spoon, sweeten 
slightly, ami place a half-inch layer in an 
earthen pudding-dish, and upon this a layer 
of the soaked bread, then another layer of the 
apple, alternating them until the dish is full. 
This can be varied by strewing in a few dried 
currants between the layers; let the last 
layer be apples. Bake from forty to sixty 
minutes, according to the size and to the 
heat of the oven. Serve warm or cold, better 
cold. Fresh stewed apples can be made up 
with bread in the same way; but to my 
notion they are not quite so good. 
Rapid Pickling of Meat .—The following 
is an English recipeRoil the meat in a 
mixture of sixteen ounces salt, one-half ounce 
saltpeter, and one ounce sugar, so that all 
pa; t-s may he completely salted ; then wrap 
closely iu‘ a piece of cotton cloth previously 
well scalded and dried, and place m a porce¬ 
lain or other vessel. The cloth is essential 
with small pieces, to retain the brine formed 
in contact with the meat. After about six¬ 
teen hours, however, some brine will drain 
off into the bottom of the vessel, and it will 
be necessary then to turn the meat, still 
wrapped up, dailv. A piece of six pounds, 
treated iu this way for six weeks, then un¬ 
wrapped and boiled, will be found quite 
palatable and sufficiently pickled, For 
larger quantities the cloth may be dispensed 
with, since the brine formed will be. sufficient 
to cover the mass, provided the pieces arc 
closely packed, and any unavoidable cavities 
filled with atoms. 
To Exterm inate Red Roaches .—'Take flow¬ 
ers of sulphur, half a pound; potash, four 
ounces. Melt in an earthen pan over the 
lire; pulverize and make a strong solution in 
water, and sprinkle the places which they 
frequent. 
To Color Yam Yellow .—Cleanse the yarn, 
put it in hot alum water ; boil peach' tree 
leaves, making a strong dye ; remove the 
leaves and put the yarn in ; simmer half an 
hour. 
DOMESTIC BREVITIES 
An Old-Fashioned Pork Pie. — Cut the 
pork up In square pieces, lean and fat, about 
the size of a small cob-nut; season with pep¬ 
per and salt, a small quantity of sage and 
thyme, chopped fine, and set it. aside on a 
dish in a cool place ; next make some hot- 
water paste, using for this purpose, if de¬ 
sired, fresh-made hogs' lard instead of but¬ 
ter, in the proportion of eight ounces to the 
pound of flour. The pies must be raised by 
hand, in the following manner First, mold 
the parts into a round ball, then roll it out to 
the thickness of half an inch, and with the 
back of the right hand indent the center in a 
circle, reaching to within three inches of the 
edge of the paste; next gather up the edges 
all around, pressing it closely with the Augers 
and thumbs, so as to give to it the form of a 
purse; then continue to werk it upwards 
until the aides are raised sufficiently high. 
The pie should now be placed on a baking 
tin with a round of buttered paper under 
it, and after it has been filled with the 
pork, previously prepared for the purpose, 
covered in with some of the paste in the 
usual manner, turning the edges, and pinch 
it round ; decorate it; egg it over and bake 
it until done, calculating the time it should 
remain in the oven according to the quantity 
of meat, it contains. It should be two hours 
at least.—M. A. Smith. 
Ivy Yeast .—Having seen in your paper a 
request for some kind of yeast to use Instead 
of hop yeast, I send you the following recipe 
for ivy yeast. We have used it in our family 
for eight years, and, like your valuable pa¬ 
per, we like it better and better Take of 
the common ground ivy (Nepeta glechoma), 
vines, leaves and roots, just, as gathered, half 
a common pailful; wash clean, and boil ten 
or fifteen minutes in three quarts of water; 
strain and let cool till it is about milk-warm. 
Take one quart of finely-mashed potatoes, 
slightly warm, two quarts of flour and half a 
HEALTHFUL DWELLINGS 
neaitntui Uwelling are, that it. shall be abso¬ 
lutely free from damp ; because a damp 
house is a most potent, active and ever¬ 
present cause of diseuse, especially of rheu¬ 
matism, neuralgia, colds, coughs, consump¬ 
tion and such like. The site, therefore, if not 
naturally dry, must be rendered so by means 
of asphalt or cement, throughout the founda¬ 
tion, and the roof, gutters and drainage 
must be perfect. All the house-drains should 
terminate outside the house on an open grid 
or trap : that is, they should be cut off from 
the street drain, and they should bt ventil¬ 
ated by having a pipe run up from, every soil 
pipe and every bend in the house. And. 
second, that the house shall be so placed that 
the direct rays of the sun shall have free 
admission into the living apartments; be¬ 
cause the sun’s rays impart a healthy and in¬ 
vigorating quality to the air, and stimulate 
the vitality of human beings as they do those 
of plants, and without sunlight human be¬ 
ings, as well as plants, would sicken and die. 
The aspect, therefore, should be southeast. 
Medicinal Use of Nettles.— Dr. Nieholl 
says that tho greatest prevent ive of yellow 
fever in Bermuda is drfei ( nettle, powdered 
and used as a condiment in ail cooking. The 
Doctor resides on the Isle of Jersey, and he 
uses it successfully awing his patients. He 
preserves it like herb teas, and keeps it in a 
dry place. Dr. Thornton Uses it as a stypic. 
He dips lint into nettle juice and inserts it 
into a bleeding nose, with quick effect. He 
