may 2 
MOORE’S RURAL MEW-YORKER. 
<5omcstj({ d’uonomw. 
COLORING RECIPES. 
In answer to the request of B., in Rural 
Ni:\v-Yorker of April 4. 1 will give n few 
good coloring recipes. It may >e necessary 
to remark, ami f do it here, tli; . every at tide 
lo l»e dyed, as well ns everything need about 
dyeing, should be perfectly clean. In the 
next place, the article to bo dyed should be 
Avell scoured in soap, and in i' the soap rinsed 
out. It is also an advantage to dip the article 
you wish to dye into warm water, just 
before putting it into the alum or other prep¬ 
aration ; for because of the neglect of this 
precaution it is not uncommon to have the 
goods or yarn spotted. Soft water should 
always he used, if possible, and sufficient to 
cover the. goods handsomely. As Soon as an 
article is dyed it should be aired a litt le, then 
well rinsed, and afterwards hung up to dry. 
Madder Hi d on IFon/i/i (load *.—To each 
pound of goods, alum, live ounces; red, or 
cream of tartar one ounce ; put in the goods 
and bring your kettle to a boil for one-half 
hour, then air them and boil one-half hour 
longer ; then empty your kettle and till with 
clean water ; put in bran, one peek ; make 
it milk warm and let it stand until the bran 
rises, then skim oil the bran and put in 
madder one half pound ; put in your goods 
ami heat slowly until it boils and is done. 
Wash in strong suds. 
lied on ('otlon.— Take muriate ot tin, two- 
thirds of a teacup ; add sullicient water to 
cover the goods well, bring it to a. boiling 
boat, putting in the goods one hour, starring 
ollen ; take out the goods and empty the 
kettie and put in clean water, with i>i(Mvood 
one pound, steeping it for one-half hour, at 
hand heat ; t hen put in the goods and in¬ 
crease tlie heat for one hour, not bringing to 
a boil at nil ; air the. goods and dip an hour; 
Wash without soap. 
Cinnamon or Brown on Cotton and Sillc 
f>!l a A i -ii' /Voces* — Ce.rg TScaiitffnl .— (live 
the goods as much color, from a solution of 
blue vitriol, two ounces, to water one gallon, 
us it will t ike up indipping 15 minutes ; t hen 
run it, through lime water ; this will make a 
beautiful sky blue, of much durability; it 
has now to be run through a solution of 
l’ru Mate of potash, one ounce, to one gallon 
of water. j. e. Roma. 
Buffalo Co., Neb., April 13, 1.HT4. 
---- 
HEARTH RIJGS. 
I have just finished a large one, for which 
I would not take ten dollars, and it is pro¬ 
nounced “ a beauty ” by all who have seen 
it; yet it did not cost, aside from my own 
work—about two week’s time, over twenty- 
live cents; for it was made of woolen rags 
and pieces which have been accumulating 
for years, and with proper care it will last a 
lifetime, and no doubt exist even unto the 
second and third generations, I am aware 
that very pretty rugs may be procured at a 
reasonable cost, but they po-sess none of the 
attractions to a family that a handsome one 
does which mother, or sister, or Aunt Mary 
has made. Besides, if she has opportunity, 
it is an infinite pleasure to a frugal house- 
wile to fashion with her own fingers such 
durable, pretty ornaments for her home. 
Almost e very piece in f hat rug has a history 
of its own, and, as if, were, speaks to our 
minds as we gaze upon it. There is a part 
of grandma’s shawl, manufactured not less 
than seventy years ago, and 1 hough its 
owner has entered the heavenly portals, we 
prize it much because she has worn it. The 
bit of white merino in that bud is a piece of 
Sister Carrie's wedding dress. How beau¬ 
tiful she looked un that happy morn! The 
scarlet and pink in the other buds were 
worn by little Bennie. Dear little Bennie ! 
Though many veal's have passed since he 
was called from sight of mortal eyes, yet his 
memory is ever fresh in the mother’s heart. 
The brown in that leaf is a piece which 
mother wore years ago, and just as she 
looked then can we see her now, with a 
beautiful smile lighting her face. The blue 
merino, now forming a pretty convolvulus, 
did us good service when a schoolgirl, and 
lias become doubly dear to us since we wore 
if on a certain occasion, when a very solemn 
question was propounded to us, and to which 
we did not answer “ No.” 
The materials required for this rug, aside 
from woolen rags in strips, are coarse crash, 
which should be stretched in a frame, and a 
hook of bone, steel or wood, with, which the 
rags are drawn through to the upper side. 
In most cit ies one can get patterns already 
stamped fora trifle. Where these cannot be 
procured the design should be marked first 
upon paper, and then upon tlie rugby paper 
patterns. Although no design is prettier 
than flowers and leaves, if one has suitable 
colei's; yet upon one of the prettiest rugs I 
have seen a magnificent butterfly was dis¬ 
played, while a fine dog, lifelike and uncon¬ 
scious, was pictured upon another. The 
border may be plain, shaded from black to 
H e brightest grey and from white and light 
drab to the darkest brown, a simple braid¬ 
ing pattern, or in diamond checks or squares, 
as one fancies. 
“ UNCLE ASA'S " RECIPE FOR FARMER S COFFEE. 
Otic cup of corn meal, one cup of ft rah am 
flour, one cup of molasses, llub all together 
and brown nicely, li has been pronounced 
by many of the uninitiated as excellent 
Java, and is splendid. Try it. 
TO MAtE A PRETTY WORK OR IETTER BOX. 
Out your father, brother or husband—if 
you have one—to make you a neat little box 
of cedar, cherry or walnut lumber. After 
it has been nicely sand-papered, paste on 
the top and sides pictures of birds, children, 
flowers, & 0 ., which have been cut out from 
the background, leaving the objects entire. 
It is well to have distinct groups of such ob¬ 
jects as materially belong together on each 
side—as a eat and kittens on one side; flow¬ 
ers, or flowers and bin let flies, on another; 
birds, or trees and birds, in another group, 
l’ut on t wo coats of varnish, and if properly 
made you will have something that will 
always be admired by the older, as well as 
younger, members of the family. Many of 
the pictures in the muncrniis,Sabbath School 
papers of the day, which are usually given 
to little Tcmmje to tear asunder, before he 
learns to handle them with care, are very 
pretty for such a box. By an means deprive 
Tommv of the pictures, but paste them upon 
a light, .smooth board (pasteboard will an¬ 
swer) for his use. Hope Evermore. 
DOMESTIC BREVITIES. 
Out Chuff Beds —A most soft, comfortable 
and wholesome tilling for beds or for mat- 
trasses Can be procured in most country 
places by getting a farmer to allow oat chaff 
to be saved. It is soft, light and elastic, and 
very sweet. The cost is very little, only the 
labor paid to the farmer for the men saving 
and sifting it. As oat chuff is rarely used for 
cattle food, it is easily attainable. It is so 
very light, that a slighter kind of bed-tick 
than is necessary for other kinds of tilling is 
quite sufficient for oat chaff. Another ad¬ 
vantage. is that it- can be changed every year 
with so little cost that it is within the reach 
of any one. Bor children’s beds it is perfectly 
satisfactory. It is cnly necessary to keel) a 
sack or two stuffed full of oat chaff in a dry 
place, and then new and fresh filling is at 
band to make a sweet bed, whatever.accident 
may have, befallen the cot mattress. 
A Good, Bread Pudding. —Take five slices 
of dry bread, or their equivalent in broken 
pieces, pour over them three quarts of sweet 
milk, let. t hem soak two or three hours, then 
add four or ’live eggs, beaten well with one 
large cup of sugar, a teaspoonl'ul of salt, and 
Spice or nutmeg to suit the taste. Do not 
crumb the bread, but just break the slices 
in several pieces, letting them float in the 
milk. Bake in a. dripping pan one hour and 
a quarter, in moderately hot, oven, by which 
time the pudding should be nicely browned, 
with a rich custard beneath the bread. To 
be eaten warm, with no dressing except 
butter. Very good cold,— r. r,. 
Apple Bread. —Weigh one pound of fresh, 
juicy apples; peel, core and stew them to a 
pulp, being careful to use a porcelain kettle 
or a stone jar placed inside a kettle of boil¬ 
ing water; mix the pulp with two pounds of 
the beat flour; put in the same quantity of 
yeast you would use for common bread, and 
as much water us will make it a line, smooth 
dough; put it into a pan and place it in a 
warm place to rise, and let it remain for 
twelve hours at least. Form it into rather 
long shaped loaves, and bake in a quick oven. 
C(inning Green Corn. — Can any of my 
Rt hai. sisters tell me how to can green coni 
so that it will keep good and sweet? 1 was 
told that I could can it r.s I could any kind 
of fruit. Last summer l tried it; when 1 
opened it it looked nice; it. did not sour or 
mold, but it smelled so bad that l did not 
Cook it—1 fed it to the liens. Now if any 
one can tell me what the trouble vva=, or 
how to can it, so that it will keep good, will 
t hey please do so through the Rural New- 
Y OUK El t?— Run a l Rea i > e it. 
Oranne Fritters.— Take the peel and white 
skiu from three large oranges ; then cut 
them across into slices, pick out the seeds, 
and din each shoe of orange into a thick hal¬ 
ter. Fry them nicely, and serve them with 
sugar si fted over each. I 
CULTURE OF CAULIFLOWERS. 
I HE culture of cauliflowers may be con¬ 
sidered t he same as cabbages, for where one 
will succeed the other can also be grown. 
But to produce first-rate heads ol' cauliflower 
requires a little more care than it does to 
glow good cabbages, inasmuch as t hey will 
not withstand quite as much neglect. A 
cool, moist and rich soil is best, and if a light 
application of salt, say at the rate or live or 
six bushels per acre, bo added previous to 
planting, it will be found quite beneficial in 
destroy ing msec's, as well as assist!ng gi'owth 
of plants. Fora very early crop the plants 
should be started in t he previous autumn aud 
< lien kept in cold framoa during winter in 
( lie same manner us market gardeners keep 
their cabbage plants. Forlatecrop the seeds 
may bo sown in June, and the plants set out 
as soon as they are of t he proper size. Then 
is, however, more or less difficulty attending 
the production of a good crop of late cauli¬ 
flowers; they do not, as a rule, head well in 
very hot weather, and a severe drouth is sure 
to cause a failure, unless the grower has 
made proper preparations in advance for 
mulching the ground among the plants. It 
is to this we wish to call the especial atten¬ 
tion of those amateurs who have heretofore 
failed in raising till - most delicious vegetable. 
The professional market gardener knows 
just, how to start, his plants ami have them 
properly hardened for very early planting 
and bringing to maturity before hot weather, 
as well as to gauge the growth of late plants 
so that the heading will not commence until 
the cool weather of autumn. But the novice 
is very likely to have his crop come in just 
between t hese two or at the most unfavor¬ 
able season, viz , midsummer ; consequently, 
there are more failures than successes. Hav¬ 
ing passed through tin* various grades of suc¬ 
cess as well as failures, we feel qualified to 
give advice to those who know less about 
raising the vegetable than ourselves, and it 
may bo summed up in a very few words, t,o 
witFirst, Get, seed ol good varieties known 
to succeed in this climate, such as Early Rr- 
furt; or Ha ll-karly Paris. Second, Sow seeds 
at dilleretit seasons in order to have a, suc¬ 
cession, and not depend upon one planting 
for a supply. Plants started in hot-be* in 
February or March, may be set out (if prop¬ 
erly hardened by giving air while in the 
bods) in April, and before frosty nights are 
entirely past,, because Cauliflowers, like cab¬ 
bages, will withstand quite a hard freeze. 
Third, Late spring sowings, which will bring 
the mature vegetable in, during the hottest 
weather, require more care than either the 
early or very late, but by heavily mulching 
the entire surface of the ground a good crop 
can be secured even during pretty severe 
drouths. Fourth, There Is little danger of 
making the soil too rich or working it too 
deep ; a moist, cool, rich soil being the foun¬ 
dation of successful cauliflower cullure. 
GARDENERS’ NOTES. 
Hoot Pruning Tomatoes.— At a meeting- 
of the Alton Horticultural Society (111.), Cap¬ 
tain Hollister gave an account of his success¬ 
ful method of raising tomatoes, which is 
briefly as follows ;—The seeds are sown in » 
hot-bed, thickly in drills. After the plants 
are up, they arc root pruned by running a 
knife between the rows. When rough leaves 
appear, they are transplanted to another 
bad, two or three inches apart. If they be¬ 
come “ drawn,” t he roots are doubled up on 
the stem, and thus set out iu a warm bed. 
The knife is run repeatedly between the 
rows. When the plants begin to crowd, 
they are transplanted again into a colder 
bed, with eight or ten inches of earth. Thus 
they grow strong and stocky. The weeds 
are, of course, not allowed to grow at all, and 
the plants are well watered. The knife 
being used as often ox once a week, the roots 
become short and numerous, and hold the 
soil when they are set. out. (.'apt, Jl. thus 
secures a ripe crop by the 1st of July, at 
AIton, lat. AlT. 
Vihditg of Seeds .—Kit chen Garden seeds 
are all beet fresh or new. All seeds vegetate 
more weakly and uncertainly after the year 
following their ripening. Mr. Loudon fur¬ 
nishes a list of the greatest age at which our 
vegetable seeds will germinate, which along 
with other interesting matter pertaining to 
the germination of seeds, is given in the 
‘‘Science and i’raetice of Gardening,” from 
which we take the following :—“One year— 
peas, beans, kidney beans, carrot, parsnip, 
orack, rhubarb. Two years — radisl), salsify, 
seorzouera, purslane, the allium (onion Are.), 
cardoon, rampion, tomato or love apple, 
capsicum, egg-plant. Three years—sea kale, 
artichoke, lettuce, marigold, rue, rosemary. 
Foul*years brassieas (cabbage, cauliflower, 
broccoli, borecole, Brussels sprouts, savoy, 
turnip), skil let, spinach, asparagus, endive, 
mustard, tarragon, borage. Rice, and six 
years—bun nit, sorrel, parsley, dill, fennel, 
chervil, hyssop. Ten years—beet, celery, 
cucumber and melon,” 
Liaising Cabbage Without Transplanting. 
A correspondent of (ha Western Rural 
’Y'* ' 1 raised mine in this manner for 
i nr?i» \ i’Mis. I plant two or three seeds in 
hill > about t'bo uHual time of Betting out 
cabbage. The weather and ground is then 
warm and they come quickly. When large 
enough to transplant, I remove all but one, 
i ransplanting into such Hills ns have been 
destroyed by cut worms. 1 cultivate and 
hoe twice thoroughly, and then keep the 
lolls clean and mellow. They should be. hoed 
every few days during the season of tending 
Hie different vego'ublos of the garden. 
7Vie Bed Winter Cabbage*,— 1’. T. Quinn 
states In the New York Tribune that the 
Jersey market gardeners place Hie Jersey 
U akehcld at the head of the list, for an early 
reliable sort,; next the Early Flat Dutch, 
between early and late—much better than 
Karly Winuingstadt. The pure Flat Dutch 
is the best lata sort —the Marblehead far 
inferior, TTi is e<nidiision is made after plan t- 
ing thousands of each sort side by side. 
SCIENTIFIC AND USEFUL NOTES. 
An Invention for Traveling Mother *.—A 
correspondent of the Journal of the Farm 
says In connection with the use of dry 
earth as a disinfectant, I wish to speak of an 
invention of mine for the benefit of mothers 
with infants to care, for, especially in (ravel¬ 
ing. During the past season, my wife had 
occasion to travel abouf ”ooo miles with an 
i"b"il ; every mother will say what a task, 
and how tedious and difficult it, must be to 
provide for the necessities of an infant for so 
long a time. I provided a canister which 
would hold a pint, more or Jess, perforated 
the top like a flour dredge, filled it wit h dry 
earth made very fine and Rifted. At, each 
[removal of the diaper from the child, its 
,excretions were covered with dry earth, sift¬ 
ed on by this dredge, and rolled up in a paper 
'and put in a satchel. This rendered it cu- 
B'l'Hy inodorous, removing at, once every 
smell from the ear. Mothers will appreciate 
such a convenience, as I know they have 
(often been excessively mortified by the neces¬ 
sities of the. occasion.” 
Mounting Leaves of Moss.—Wash the moss 
well, drain off superfluous water, lay it on 
the center of a slide, and put on a thin glass 
cover. Secure this with a brass dtp, and 
take hold of the slide with another clip. Now 
let a little melted glycerine jelly run under by 
capillary attraction, and boll the slide over a 
spitit-lamp with a. small flame, moving it. 
about so that, lifting heated Squally all over, 
it may not crack. When cold, affair-bubbles 
will disappear if the jelly used be not, too 
sl id. Glean the slide and varnish with gold 
size. I have mosses prepared in this way 
which have been mounted three years, and 
the color has not faded in the least. Glycer¬ 
ine jelly out bo bought at any optician’s. I 
think that the empty fruit-capsules and the 
pei istoines look bel ter in glycerine jelly than 
when mounted dry, fur I he colors are better 
preserved. 
Dressing for Boot < and Ilaeness.- A cor¬ 
respondent of the Cincinnati Gazette says: 
To three quarts of ueilt’s-foot oil add two 
pounds mutton tallow, one pint, castor oil, 
half pound ivory black, four ounces Prussian 
blue, half pound beesw ax, four ounces resin, 
and one ounce Burgundy pitch. But all 
these ingredients together in an iron kettle 
and boil and stir half an hour. Then set off 
and let it settle fifteen minutes. Now pour 
oil into another vessel, leaving all sediment 
in the ket tle, IV hen cold it is icadv for use. 
This recipe 1 have fried for several years. It 
is a water-proof grease. 
Oil of Mustard in Coirs' Milk. Ruin alike 
has found that if oil of mustard is added to 
cows’ ini!k, iu the proportion of one drop to 
1.1 drams, the miJk does not coagulate even 
after being kept for a considerable period, 
but that the easeiue is transformed into 
albumen ; an item which is of great import¬ 
ance to the printed fabric business. 
