APR4L 44 
SVSOOBE’S RURAL NEW-YORKER 
< §L>me, t ittt[ (Bcoitomir. 
ENGLISH BREAKFAST BACON. 
Having seen inquiries about the curing 
and preparation of this meat, which the par¬ 
ties declare to he most delicious, and know 
ing how it is done, I will Grst. merely say that 
in sacred history, when a. great personage 
was told to wash in the river Jordan for 
some disease, he was quite offended, and it 
was only after being told that if he had been 
told to do Rome out-of-the-way or extraor¬ 
dinary thing liotv readily he would have 
done it, that he reluctantly consented to do 
it. Now, I will just relate how the bacon is 
made in the Midland counties, and it is con¬ 
sidered equal to any, the Yorkshire hams ex¬ 
cepted. The fat hogs are singed with wheat 
straw instead of being scalded in water; but 
this has naught to do with the flavor of the 
meat, I should think ; the body is scraped 
and washed with hot water after, and is 
set up till the next day, when the chines are 
taken out by cutting down the middle on 
each side the back bone. There are then two 
flitches from which all the bones are taken, 
the names of these fresh meat pieces being, 
as far as 1 can remember, the spare rib and 
rare end ; the bones from the shoulder and 
ham are cut round with a long knife and the 
bone drawn out with an ounce or two of 
meat only adhering; thus the flitch is solid 
meat, the latter end being called gammon. 
Of course hams are taken from some flitches, 
but not more than ouo in live or six, this be¬ 
ing according to circumstances. The flitches 
are cured by dry salting, sometimes piled up 
one on the other and set up sidewise, to drain 
away the liquid extracted by the salt. This 
process of sotting lasts for from three to five 
w eoks, and then they are hung up, entiro, in 
the old-fashioned farm-houses, on the sides 
of the immensely largo chimneys, and after¬ 
ward they are hung on the walls of the 
kitchen or lie in tho bacon rack over head. 
One of my brothers was a grocer and. bacon 
factor ; he had a smoke-house ; but his pro 
cess was the same. The salt was the com¬ 
mon sort universally used there, I never 
sa w any rock salt until I came t.o America, 
though there might have been plenty in 
other parts of England for all I kuow. The 
bacon in England i3 not fried so much as here, 
nor, in fact, is any meat; but rashers are 
usual for breakfast. Doubtless there may be 
bacon cured with spices, <xe., for sale, tho 
same as hams were cured when T was there; 
for nearly twonty years gives time for change. 
However, 1 have repeatedly cured bacon just 
the same here, and have used sugar, but 
never found much difference, only that on 
which sugar was used was attacked by flies. 
In Kentucky and adjoining States the meat 
is cured dry. A Working Farmer. 
■-- 
HOW TO MOUNT CHROMOS. 
Jennie Page asks how to mount ohromos. 
My way is Take common bleached muslin, 
(heavily starched Is best,) make a rather 
thick flour paste, cook till clear, then strain. 
Saturate the cloth with the paste, lay the 
chromo on the cloth face up ; turn over and 
smooth out all tho wrinkles and air puffs. 
Have a stretch frame prepared of the proper 
size made of %-inch soft wood, mitered and 
well nailed. Lay the chromo on the frame 
—back on frame. Commence In center of 
frame and drive a tack on each side, draw¬ 
ing the chromo moderately tight. Then al¬ 
ternate from side to stdc, driving a tack on 
each side, 1 % inches from la-it tack, drawing 
the canvas gently (but not too tight) both 
sidewise and endwise of the frame—this ob¬ 
viates the difficulty of puckering on the cor¬ 
ners. The end is not so particular, only to 
draw quite tight. If it is not smooth when 
first finished do not be discouraged, as it will 
bo all right when it dries. You can then 
varnish with best white varnish after it is 
dry. Some mount on card-board, but the 
board is liable to warp ; consequently, I pre¬ 
fer the cloth, R. Champion. 
. . -»♦«■ - . - ■ 
ABOUT OUR WASHING. 
There are ten of our family, and we have 
no sma'l washing. We do not put our 
clothes to soak the night before, but, in¬ 
stead, wet them in warm water just before 
putting them in tho boiler. We uso the 
Champion boiler, and think it is the be 3 fc. 
VVe soap the clothes well, and when the 
water is boiling put them in, rub about five 
miuutes then suds, rinse, and they are 
ready to hang up, white and nice. We have 
washed in three hours this way, and think 
it is a good deal easier than the old way of 
rubbing on the board till the head whirls 
and arms aches but it must be done some 
way. I know there are many who do not 
even have a boiler, but use tho old-fashioned 
kettles to steam over the fire from seven till 
three. That Is the way we had It until we 
got the boiler, and I will never do without it 
again as long as I can get the money. 
Sunny Bale, Ohio. Moolie C. M. 
-♦ ♦ ♦ 
DOMESTIC BREVITIES. 
Metheglin Recipes.— The Prairie Farmer, 
in response to an inquiry, furnishes the fol¬ 
lowing recipes “To make strong inetheg- 
lin, take honey, 14 lbs.; warm water, 3 gal¬ 
lons ; ycoat, half gill ; 2 oza. hops boiled in 1 
quart water ; mix this water (after straining 
out the hops) with the rest of the material ; 
put ail into a cask or jar, and add enough 
water to make the whole I gallons ; let it 
Work 3 days, then bottle and tie down the 
corks. Mead is made in the same way, but 
only ouc-hnlf the amount of honey is used. 
Another way to make it is : —12 gallons 
water; whites 6 six eggs; mix well ; add 
then 20 lbs. honey ; boil 1 hour; then add 
cinnamon, ginger, cloves, mace ; as soon as 
cold, put 1 spoonful 3 'Ciist to it; barrel, keep 
ing tho vessel full as it works ; after work¬ 
ing, stop close ; when ‘fine,’ bottle for use.’’ 
Dyeing Mink Fur .—Can you inform me 
of the propriety of dyeing faded mink fur- 
more particularly where they have been 
made over and the covers do not match 
quite satisfactorily ? Also, how to dye 
leathers black.—M rs. J. A. Smith. 
Various recipes have been given for dye¬ 
ing furs. VVe are not confident, that any of 
them will meet the wants of our com* 
spondent. To color furs brown, the follow 
ing has beon recommended ; — Apply one 
ounce of crystalized nitrate of silver, eight 
ounces carbonate of ammonia, one and ono- 
half pints pure rain water, well-corked and 
shaken, to the fur and it will produce a 
beautiful brown. Repeat tho process, if it 
Is desired to deepen to a dark brown or 
black. Apply the mixture with a brush. If 
our readers can give more satisfactory in 
formation, wo shall bo glad to print it. 
i Mounting Chromos. —Jennie Page in¬ 
quiries how to mount chromos. I happened 
to see some mounted by a gentleman used 
to tho business, but put up in a little differ¬ 
ent style from some of them, and heard him 
explain the process. Ho pasted them on 
glass, then varnished with white varnish. 
The paste may be just put around the out¬ 
side, and the picture smoothed nicely. A 
board may be used In the same way, or a 
frame, as they are usually mounted. Paste¬ 
board warps badly. The paste should be 
made of sale starch, with boiling water 
poured over it. Neatness in executing the 
work is [a great deal. Tho varnish must be 
laid on evenly, and as quickly os possible 
tluib it may not show where it is lapped in 
putting ou.—M rs, L. E. Knapp-Turner. 
Graham Bread without Feast,. —Here is a 
recipe for making Graham biscuit without 
yeast, soda or cream tartar. Take cold water 
—say 1 pint or 1 quart, according to the 
quantity one desires to make, or the size of 
the family demands—and with one hand sift 
in tho Graham flour through the fingers, 
stirring with the other till j'ou have rather 
soft dough ; then knead it for about -V min¬ 
utes ; roll to about %iha of an inch thick ; 
cut out with a common biscuit cutter and 
prick with a fork (this is done to prevent 
blistering over top) and place in a very hot 
oven, to bake 30 to 45 minutes, according to 
the heat of your stove. Care sh >uld be taken 
not to bum the biscuit. This plan will make 
very light and sweet Graham bisouit. 
Cocoanut Cake.— 1 cocoanut, 6 eggs, % lb. 
butter, % lb. flour, 1 lb. sugar ; beat sugar 
and biltter together, then put In the eggs, 
then flour, then cocoanut. Another recipe 
is as follows:— 11 ^ tumblers sugar, 1 tumbler 
flour, 2 teaspoons cream tartar, whites of 8 
eggs; mix sugar, flour and cream tartar 
together; beat tho eggs still; mix quickly 
with 3 our hand ; bake in four pans ; when 
done put prepared cocoanut between and on 
top.—A Vermont Friend. 
Cocoanut Cake and Icing.—One cup of 
butter, 3 of sugar, 1 of sour milk, 4 of flour; 
1 teaspoonful of soda, 2 of cream tartar, 5 
eggs; 1 cocoanut grat ed ; put half in the 
dough and half for the icing. For icing uso 
half a pound of pulverized sugar to whiles 
of two eggs ; sprinkle the cocoanut over the 
top of the cake.—M rs. Lizzie R. 
economical and IVholespme Biscuit .— 
Flour, 4 cups ; flue white Indian meal, 1 cup ; 
buttermilk enough to make a dough to roll ; 
1 soda ; salt; j^th les3 shortening than without 
! meal ; bake quick.— a, h. 
Orange Cake. — Mrs. H. asks for a recipe 
i for making orange cake. 
odes and 
FASHION NOTES. 
THE POLONAISE 
for street costumes is still the favorite gar¬ 
ment, and is to be preferred in rough, shag¬ 
gy goods, which are cool enough for lute 
spring weather when of camel’s hair or all- 
wool materials. For summer wear there 
are canvas grenadines, a peculiar goods called 
Mexioaine in cross bars resembling silk tape, 
and a mixture of duck and thin stripes of 
silk and wool, which is a yard wide, very 
heavy, and the most stylish of now goods ; 
price, % 2.75. These goods are expensive, but 
they require no trimmings ; a hem around 
the bottom is suflicieut, although ball fringe 
can be used. 
The polonaise, with a Princess or Gabrieli© 
front—that is, gored plainly and banging 
long and straight—has the preference over 
all other shapes. The back admits of great 
variety. It can be long, full and draped, 
with n basque and panicr puff, or slushed at 
the side with rovers. The effect, at least, 
should be to present perfectly flat sides, 
front, and all fullness massed narrowly in 
the back 
A very pretty polonaise has a pointed 
basque cut in the material, which is then 
sloped off into the tabs of the polonaise. The 
outer edge is finished with a luanty silk cord, 
Tho rovers arc prettily modified in the back 
by being plaited into a full standing rulf. 
The sleeves have a silk cuff and a rutile lined 
with silk, pointed toward the elbow. 
Neither the Ilenri Trois sleeve, with the 
puff on the shoulder, nor the ruff about the 
neck, should be worn by persons with shoul¬ 
ders disproportioned to their size, or with 
short necks. 
TRANSPARENT MATERIALS 
will be in the greatest favor for summer pol¬ 
onaises. For those, grenadines of every de¬ 
scription are in demand. White grounds 
with satin stripes of every color are found, 
and colored grounds with stripes of the same 
shade. Brocaded grenadines are even more 
fashionable, designed to he worn over silk 
skirts of the same color. They have little 
trimming beyond gros grain knots of ribbon 
of the same shade. Silk dresses may be re¬ 
newed to a great advantage by polonaises 
of Sieiiicune cashmere of the same shade, 
with a ribbed satin stripe. It costs $2 a yard, 
but wears exceedingly well. 
BASQUES AND OVERDRESSES 
are worn with home dresses and afternoon 
toilettes. Morning dresses of pique, percale 
aud linen will also be made in three pieces. 
No summer dresses for ordinary evening 
wear can be more desirable than those of 
thin dotted muslin with a deep Spanish 
flounce or two smaller ones. An overdress 
in a plain, simple style, and a loose jacket 
with a standing ruffle as revers, pockets 
which are to be worn with a sash of ribbon, 
complete the costume. They are always 
fresh and tasteful; witli a little care they 
will keep clean an entire season. They have 
the further merit of only requiring a change 
of ribbons to produce another coalume. With 
these are worn those pretty anmomires for 
the handkerchief, made of muslin and lace 
over colors. 
TRAVELING DRESSES, 
consisting of linen polonaise, with Watteau 
back and percale skirt, are sold with a tag 
in which they are strapped for 810. They 
may be worn with or without an under cos¬ 
tume. 
BONNETS AND HATS. 
Spring bonnets are of straw, chip or Nea¬ 
politan. The crowns are of medium bight, 
the rims generally flowing and turned up at 
one side for young persons. Flowers arc the 
principal trimming. A cluster is arranged 
on the side or near the back, and tho vine 
runs around the bandeau in front. The se¬ 
lection of flowers requires some care. The 
handsomest tre made to represent, in every 
particular, natural flowers. Flower mixtures 
are not desirable. Whether roses, pansies, 
convolvulus or daisies be chosen, the entire 
flower garniture should conslstof that chosen 
with its appropriate leaves and character. 
Ribbon has been in a great, measure displaced 
by different varieties of soft-twiiledsilk, gros 
de Suez being the most used. Cut bias, it is 
liglitty twisted about the crown and tied in 
a bow with short, ends in the back. Sprays 
of flowers ere fastened in the bow, generally 
without trailing ends. Ties arc rarely used. 
They are displaced by black tulle, edged 
with black lace, when anything of the kind 
is required by the face. 
DRESS BONNETS 
are made of headed tulle. They are very 
pretty when trimmed with handsome flow¬ 
ers. No color but, that given by tho flowers 
is used, the jet sufficiently relieving the tulle. 
FEATHERS, 
if worn at all, consist' of short ostrich tips. 
Pale colors are worn ou very dressy hats. 
LEGHORN HATS, 
in fancy shapes, are for summer wear ; they 
are trimmed with pate ribbons, feathers and 
wreaths of convolvuli, pansies and fold 
flowers. 
NOVELTIES. 
Tulle, embroidered in colors, is also used 
for the scarfs, which are so popular, now 
that boas are being laid aside. It is 82 a 
yard, and three yards are necessaiy' for a 
scarf. 
China crepo ties, with Mechlin inserted 
and Mechlin lace on the ends, are more fash¬ 
ionable than Valenciennes. 
Linen collars are about an inch and a half 
in depth. They are standing flaring, and are 
fastened with the new-fashioned collar but¬ 
tons. The scarf or tie is loosely knotted 
underneath. 
Parasols for walking are small umbrellas 
of twilled silk on paragon frames with a 
nmlacca stick and fancy handle of ivory, cor- 
neiiun, oxydized silver, gilt, or ebony, They 
are an important addition to the costume. 
In making lace Jackets of Valenciennes 
and muslin, the, best quality of Italian lace 
can be recommended, os it wears so much 
better than the pure lace. These jackets, as 
well as the fichus of lace, arc very desirable 
for impromptu toilettes. 
Long oar pendants, since the advent of the 
Medici ruff, are not worn. Balls of gilt and 
oxydized silver, spirals and solilaires, have 
supplanted them, as they do not interfere 
with tho lace. 
Necklaces of frosted gold and silver beads 
are very pretty ; jet, amber, coral and tor¬ 
toise shell are also worn. 
Wedding rings arc broad and flat and have 
a motto engraved within. 
Boots have broad soles, square toes and 
square heels. Soft French kid is best for 
summer wear. 
OUR FASHION ILLUSTRATION. 
On page 237 is a dress of marine blue silk, 
which may be copiod in tho making up of 
spring silks or grenadines. The basque is 
long and square in front. Further descrip¬ 
tion is rendered unnecessary by tho com¬ 
pleteness of the illustration. 
©he iMiu'imnl 
VINEYARD NOTES. 
Grapes for Florida.— In a paper on this 
subject, E. H. Mahon of Jacksonville com¬ 
mends the Salem and Delaware for that 
State ; also the Hartford Prolific, whi«h ho 
says has proved profitable in that, locality 
owing to its ripening early, “but as it is a 
grape of lower grade,” he does not recom¬ 
mend it for general cultivation. “ The Con¬ 
cord,” he says, “ does not ripen well even in 
this climate, but is of better flavor when 
raised further North ; yet unless as the vines 
grow older and stronger they Improve in 
ripening 1 could not recommend them 
for this locality.” He adds, “Among our 
foreign grapes, the Black Hamburg# and 
Purple Hambnrg8 are profitable. The Ohae- 
sales ripen well in the open air, and doubt¬ 
less many other varieties also. 1 have spoken 
only of those kinds which I have tested.” 
The Scuppernong Grape and Convict 
bor. —Wm. F. Robertson, M. D., is advocat¬ 
ing the employment of convict labor in Flp* 
ridaiu the culture of the Scuppernong grape 
us a means of making that, labor profitable. 
He says, “ Cotton is plaved out; but even it 
it could be made to pay under suitable cir¬ 
cumstances, the prison lands are too poor to 
admit of its cultiv ation to advantage.” But 
he claims these land- are “ admirably adapt¬ 
ed to the culture of the Scuppernong grape,” 
which he says make# “ eminently a spark¬ 
ling wine and if treated in a prop or manner 
can readily be converted into good cham¬ 
pagne and he asserts that “ Longworth’s 
Sparkling Catawba” owed its effervescing 
qualities to the Scuppernong wine which he 
secretly worked with it.” This will be news 
to a great many people, we imagine. 
Lincoln Grape. J. F. IIoke, Llncolnton, 
N. C., says the Lincoln grape Is a native of 
that locality, has been grown in different 
sections 80 or DO years, is a seedling of the 
Hummer grape, is very healthy ami produc¬ 
tive, compact in its bunches, shoulders heav¬ 
ily, and when properly cultivated grows its 
bunches eight, or nine inches in length. It 
was formerly known as the Hart grape. 
Regards it a superior wine grape. Has a 
thin skin and very little pulp 
3 
