MARSH 24 
MOORE’S RURAL NEW-YORKER. 
r §ome. t itic (Bconomt?. 
RUSTIC FRAMES. 
Various descriptions of different ways of 
making rustic frames have appeared in the 
Rural New-Yorker, many of them un¬ 
doubtedly pretty and tasteful. Having sev¬ 
eral frames of toy own construction unlike 
any I have met with elsewhere, t will de¬ 
scribe some of them for the benefit of others 
who are in search of “ beauty without 
means.” 
One, which I have just completed, is made 
ivi t he following way Ta ke a piece of black- 
walnut and plane off some smooth shavings, 
of medium thickness. Take a strip one- 
fourth of an inch in width and with a pair 
of small scissors divide it into sections half 
an inch in lengt h. Round off one end of these 
pieces and, having the foundation of your 
frame ready, fasten them on securely with 
glue, either in straight rows or in any form 
you desire. For the corners take some thin 
shavings, cut the pieces wider, lay two little 
plaits in the straight end, to make them re¬ 
semble leaves. Take a small, round bit of 
cloth, sew the leaves around it, making nar¬ 
rower ones as you work towards the center, 
where you may finish off with a little tuft of 
very thin; fine shavings. Here you have a 
perfect rose, which fasten on the corner, fill¬ 
ing up the interstices. This, when varnished, 
makes a really rich-looking frame. 
Another way is to cover tlio surface of 
your frame thickly with cherry buds. This 
way is particularly suitable for oval frames, 
and looks well against light paper, varnish 
giving them a very dark color. For a small, 
fancy box nothing can be prettier than these 
buds, raising the middle of the cover slightly 
with small, knotty twigs, with the buds 
thickly filled in, then paint the whole with 
a mixture of red sealing wax and alcohol. 
This has the appearance of coral and is very 
beautiful. 
For another frame 1 went to a pile of lath 
and selected some dark strips which, when 
planed, looked like black walnut. Measuring 
off the size of my glass, I allowed the ends to 
extend an inch and a '[half each way, then 
hollowed them out, leaving the comers rather 
pointed. Having prepared the groove aud 
fastened the frame together. 1 next visited 
the grape vine and cut off a quantity of Its 
stiff, curling tendrils. These were glued 
through the center of the frame in the. form 
of a vine, then T finished it off with acorns of 
different sizes, grouping them thickly at the 
comers and taking care to fasten them very 
close to the vine. 
An oval cone-frame, ornamented with a 
similar vine, is much admired. 
Always make the foundation of frames of 
wood, as pasteboard is certain to warp ; and 
be careful to varnish properly, if you wish 
your work to look nicely, if any one has 
invented any new thing, I should be pleased 
to hear about it. Cousin Emma. 
-- 
BERNICE’S EXPERIENCE. 
Bernice, a fow years ago, was a young 
housekeeper, and, like many others, was 
often puzzled to know just how to bako just 
what she wanted and have it, not only good 
enough, but first-rate, and at thu same time 
not very expensive. When she baked in a 
hap-hazard kind of a way, sometimes it was 
good, and sometimes not. Receipts (in gen¬ 
eral) amounted to about the same thing. 
But one thing was certain : If she wanted to 
bake something good it was sure to be poor ? 
This state of things could not last long with 
Bernice ; and what do you suppose she 
did } I will tell you, hoping it may help 
some other person in like circumstances. 
She measured the ingredients of everything 
she baked (that she might Know exactly how 
much it took of e^ch art icle), and £f it preyed 
to be good she wrote it down in her recipe 
book ; and now she has a good collection of 
receipts, a few of which I will send you : 
Jelly Cake .—Beat the whites of 4 eggs and 
the yelks, separate, to a froth, 1 teacup 
sugar, 1 teacup Hour, 1 teaspoon sale rat Us, 
teaspoon eream tartar ; beat all together ; 
bake on 3 or 3 long tins ; spread on the jelly 
while the cake is hot and roll quickly if you 
desire to have rolls. 
Sponge Cake.—I teacup of Hour, 1 of sugar, 
3 eggs ; beat the whites aud yelks separate ; 
H tea-spoon soda, 1 of cream tartar. 
Cookie*.—2 mips sugar, 3 eggs, 1 teacup 
sour cream, 1 teaspoon saleratus ; flavor with 
lemon. 
Cream Cake. —1 teacup cream, 1 of sugar, 
1 teaspoon saleratus, 2 eggs; mix thin. A 
little salt is needed in such kind of cake. 
Good Biscuit.—2 cups buttermilk, % cup I 
cream, 1 teaspoon saleratus, a little salt; 
mix soft; bake on 2 round tins. Double the 
quantity if you wish. 
Johnny Cake .—2 cups buttermilk, % cup 
cream, 1 egg, 1 teaspoon saleratus, a little 
salt, % c ^p molasses ; mix soft with Indian 
meal %. and flour ; bake on 1 long tin, or 
put it in a 3-quart basin and place it in a 
steamer over a kettle of boiling water for 3 
horn's, or until done. The last way is pre¬ 
ferable. 
Gingerbread .—2 eggs, 1 cup molasses, % 
cup buttermilk, % cream, 1 teaspoon sal¬ 
eratus, 1 teaspoon ginger, a little salt ; mix 
thin ; bake on 2 long tins. 
All the ingredients and half the required 
amount of flour should be mixed in each 
article before the saleratus is put in ; also, 
each should bo baked in a hot oven. 
Bernice Better, 
RECIPES FROM JULIA M. W. 
— ■ - - 
Cream Pies.— Make the crust as usual and [ 
spread on the tins. For each pic, take one- 
half cup pulverized sugar and nearly as much 
of sifted flour ; rub together dry and spread ' 
over the crust. (It is quite essential that the 
flour and sugar should lie well mixed before 
uniting with the cream as it prevents all 
possibility of lumps.) Pour over it one cup 
of sour cream and a few spoonfuls of spur or 
loppered milk ; stir gently into the flour and 
sugar. Grate over a little nutmeg and bake, 
in quick oven. It is better to place an iron 
grate in the oven under the*pies as they are 
liable to ‘‘ruu over” if too hot on the bot¬ 
tom. These pies are always in good demand 
here. If sweet cream is used, no milk should 
bo added. They should always be eaten 
fresh, but are good cold or warm. 
Pork Apple Pie, —Line a deep pie dish 
with common pie crust, or if you prefer (as 1. 
do) one made, as for chicken pie, of one cup 
of sour cream, one-half teaspoon of saleratus, 
three heaping tablespoonfuls of butter or 
lard rubbed in the flour before cream is ad¬ 
ded. For one large pie take about oue- 
eighth of a pound of suit, fat pork, chopped 
very fine. Mix with it nice, mellow apples, 
cut in thin slices or chopped, and fill the dish. 
Add a few spoonfuls of water, a little flour 
and but little sugar unless the apples arc 
quite sour. If the flour is mixed with the 
dry sugar before being sprinkled in to u,b 
sorb the juices, it is better for this as for all 
other pies. Season with nutmeg or lemon. 
Put on a top crust, first wetting the edge of 
the under one to make it adhere closely. 
Bake in moderate oven. To be eaten warm. 
Corn Mush or Pudding.—Of course every¬ 
body knows how to make it ! But unless they 
leave it over the fire half an hour or more, 
stirring it the while, (which is no easy task) 
it is very apt to taste raw and Unpalatable, 
But I have an easier way and the mush is 
better too. Have the water boiling and keep 
it boiling while the meal, which should be of 
whit© corn, not ground too fine, is being 
stirred in. Stir it about five minutes ; then 
cover closely and set it on the top of the 
stove where it will keep hot but not scorch, 
and let it remain for twenty or thirty min¬ 
ute?, when it will be us light as bread sponge 
and thoroughly cooked. Graham mush is 
also much better by being made in this way 
and is very nice for dessert, served with 
cream and sugar or pudding sauce, with 
nutmeg or other flavoring. If one can add 
plum, strawberry or other preserves it is all 
the better. 
Comforts.—I heartily' agree with Kate 
Buawley’s essay on “Comforts,” every 
word of it, but should be pleased had she 
add id a little more (and saved the writing of 
this) aud told us how to tack and wash them 
in the easiest and best way, for I have lately 
learned an improved method which proba¬ 
bly some have not heard of. Here it is : I 
Pin the lining of the comfort you wish to 
tack, to the carpet, at the corners, and an¬ 
other pin or two on each side between; 
spread on the batting evenly, and over this ] 
the top of the comfort. Baste this onto the 
lining all around the edge; then unfasten I 
from the carpet and pin or baste it in several 
places, to keep the batting in place. Tie as 
other comforts. In this way’ a woman can J 
almost tie a comfort whilB she is getting it | 
iuto the frames by the old plan. When the 
comfort needs washing, cut the knots, rip it ' 
open at one side, take out the batting and 
wash the outside only. When it is tied 
again, the batting will have become more or 
less matted and the knots may be farther 
apart. Jut-IA M. W. 
-♦-* ♦- 
Card-Basket. —(Seepage 183)—The founda¬ 
tion of this basket is of wire, and it is lined 
with quilted satin. The drapes are of cloth 
pinked at the edges and embroidered with 
silk. 
fatrotifi of gusktulrg. 
ITEMS FROM THE GRANGES. 
Patrons Opposed to Extravagance. —The 
Patrons of Johnson Co., Tnd., are vigorously 
opposing all extravagance in the manage¬ 
ment of the affairs of the county by county 
officers. 
Opposed to County Grange Agencies. —One 
Patron is opposed to all Grange county pur¬ 
chasing agents. He is in favor of dispensing 
with all surplus middlemen and thinks the 
State agencies can transact all the business 
for Patrons. 
Patrons in Favor of Temperance.— The 
Secretary of the State Grange of Indiana 
says :—“I have never yet heard the by-laws 
that any subordinate Grange had made for 
their government but what had a well word¬ 
ed section on the question of temperance.” 
The Granges and the Manufacturers. —The 
Indiana Farmer says :—Certain manufactur¬ 
ers recognizing the fact that the true solution 
of the trade question is in bringing the man¬ 
ufacturer and producer together, have ar¬ 
ranged to sell their articles to all members 
of the Order at strictly manufacturers’ prices. 
It is evident, that, they must be supported by 
the Granges, or they cannot continue this 
line of trade. Dealers may, for the time 
being, put down their prices, with the view 
of crushing these manufacturers. If mcm- 
bers of t he Order, relying on the promises of 
retail dealers, give the manufacturers the 
cold shoulder, the result is certain and will 
not be long delayed, for the manufacturers 
will be compelled to seek their old channels 
of trade. 
The Granges and Newspapers. —T. R, Al¬ 
len, Master of the Mo. State Grange, thus 
talks to Newspaper men Inasmuch as our 
organization is not political in a partisan 
sense, nor religious in a sectarian sense, but 
for moral, social and educational Improve¬ 
ment, a nd the better to protect our material 
interests as a class, and not to the prejudice 
or injury of any other class engaged in 
legitimate and honorable pursuits — what 
right has the public to pry into or disturb 
our quiet and peaceful deliberations? Why 
not, with the same propriety, besiege the 
floors oJ the bank directory, the Insurance 
directory, or the railroad directory ? We 
assure you gentlemen that all ol'our proceed¬ 
ings that, are of public interest, will be given 
to the public in due time and in authentic 
form, but in our own time, and in our own 
way. 
Practical Way of Advocating Retrench, 
ments. —The Missouri State Grange adopted 
recently the following resolutions : 
Resolved, That,, as retrenchment and re¬ 
form is our motto, as true Patrons, we should 
begin at home, and, while we demand, as we 
have the right to, that our legislators and 
rulers should be economical hi the expendi¬ 
ture of public money, let us not be prodigal 
m the expenditure of our private means. 
While we condemn the extravagance of pub¬ 
lic officials and complain of the wrongs in¬ 
flicted upon us by those whom we have in¬ 
trusted with power, let us not still further 
wrong ourselves and families by living above 
our income, and involving ourselves in debt, 
thus sacrificing peace, com fort and independ¬ 
ence at the shrine of fashion and show. 
No Newspaper Organ in Massachusetts .— 
The Massachusetts State Grange resolved 
“that the State Grange of Massachusetts 
recognizes no newspaper within the Com- 
raonwealh as its official organ, but that all 
matters of public, interest at its meeting 
shall be given equally to all members of the 
press." 
Dancing in the Grange. — A Minnesota 
Patron says: — “We need knowledge and 
enlightenment, rather than danciug, in the 
Grange, and when you run this amusement 
in the Grange generally after business, it 
will soon be the main business, aud it would 
kill the cause in one year if generally adopted. 
Those that would become members, if they 
could have that privilege and none else, are 
not needed. There are plenty of times and 
places for amusements, without.haviug them 
mixed in the Grange. We have work to do 
and it is for us to elevate the cause to a posi¬ 
tion of respect, and it requires enlighten¬ 
ment, labor and union.” Another Patron 
says :—“ As we boast of our Order being the 
instrument of elevating fallen humanity, we 
ought not to encourage degrading practices 
of any kind ; and dancing is admit led by our 
best, highest , noblest and most intelligent 
men , to be the first step to most ull degrada¬ 
tion that our fallen humanity is led into. It 
may be well styled the flowery entrance 
gate to hell. I have passed that gate myself. 
But I found the way grew thorny, and I 
took a short turn to the right, and traveled 
in the moral road, until it terminated in the 
path that leads to life eternal.” 
Women as Patrons of Husbandry. —A 
cautious woman, in the Rural New-Yorker 
of February 21st, asks some Patron of Hus¬ 
bandry t he following questions : — “ Have 
von realized any or all of your expectations ? 
Are your homes happier, your burdens light¬ 
er, your prosperity greater?” To which I 
answer :—It, is too soon to look for great re¬ 
sults. The oppressions which called our 
Order into existence were the growth of 
years, and it will take time and patience to 
remove them, but it will be our own fault if 
we fail in the end. Our homes are happier 
in proportion as order and intelligence per¬ 
vade them ; and will it not assist us in this to 
impart, our ideas toothers and get theirs in 
exchange ? And cannot, this bo done to bet¬ 
ter advantage in the company of fifty or a 
hundred farmers’ wives than by spending so 
much time in miscellaneous visiting as some 
do i The social part, of the Grange promises 
to be more beneficial to women than men, as 
they live more isolated from each other. 
Every one’s prosperity will be greater in pro¬ 
portion ns he or she applies the maximum of 
economy t aught by the Grange to business. — 
A. Woman who is a P. ok H. 
REMEDY FOR CONSTIPATION. 
Many feeble people and invalids who are 
troubled by constipation of the bowels may 
be permanently benefited by using a very 
little of the common tincture of Nux Vom¬ 
ica. A druggist will give you half an ounce 
for five cents ; then put two drops into about 
a half an ounce of cold water and keep it for 
use. Each day when it is needed, put one 
drop into a part of a tumbler of cold water 
and drink it ull, several times during the day. 
Do not take any more than this in one day ; 
but it, may be continued each day until per¬ 
manently cured. Graham bread and a vege¬ 
table diet are a great help fur this trouble ; 
but they are not agreeable to some people's 
tastes and are not easily obtained by many 
who know that they might, be benefited by 
them. E . c. i). 
-- 
HYGIENIC NOTES. 
Carbolic Acid in Small -Pox. — Dr. A. 
Loffi.er states, in a Vienna medical journal, 
that he has treated more than forty cases of 
small pox by the external copious applica¬ 
tion, by means of cotton wool, of a solution 
of one part carbolic acid ill twelve of oil. The 
result in all the cases was, that the cutaneous 
swelling soon diminished; r.nd that when 
the application was made early, the course 
of the disease, in relation to the number of 
pustles, was milder. lie believes, also, that 
by this treatment the danger of infection 
was greatly diminished. 
Rheumatism Remedy. —One Samoel Dea¬ 
ton, Christianhurg, O., who had rheumatism 
13 years, says the following is what cured 
him “ 1 quart rye whisky, 1 oz. wild cherry 
bark, (root), 1 oz. prickly ash root, t oz. yel¬ 
low dock root, I oz. spikenard root, 1 oz. 
gentian root, 1 oz. gum myrrh. If one bot¬ 
tle don’t cure you, try another. Take three 
drinks a day. Two bottles cured me.” 
Bone Felon. —The London Lancet says : 
“ As soon as the disease is felt, put directly 
over the spot a fly blister, about the size of 
your thumb nail, and let it remain for six 
hours, at the expiration of which l ime, di¬ 
rectly under the surface of the blister, may 
be seen the felon, wlifch can instantly be 
taken out with the point of a needle or a 
lancet.” 
Alcohol for Burns. — Sydenham recom¬ 
mends the application of alcohol to burns, 
especially for children, where immediate 
relief is most desirable. The alcohol should 
be applied for one or two hours constantly, 
as the pain returns when dry. In case of 
large burns care must be taken lest the alco¬ 
holic vapors stupefy the child. 
Catarrh Remedy.—Some one requested in 
the Rural New-Yorker a remedy for ca¬ 
tarrh, and as I have seen none given, I will 
give one :—An acquaintance of mine said 
she had a brother cured by simply snuffing 
Castile soap scraped fine.— Aunt Helen. 
Cough Remedy. —Many very bad and dis¬ 
tressing coughs may lie cured by putting one 
drop of creosote Into a pint of cold water 
and taking a spoonful thereof two or three 
times a day. It should be so weak as to be 
hardly perceptible to the taste.—E. 
