SWAY 0 
MOORE’S RURAL NEVY-YOBKO. 
Jornestiif <£conomij. 
DRIED APPLES. 
Some years ago, when I lived in the East, 
and had plenty of fruit, I did not consider 
dried apples fit to use ; but a few years ex¬ 
perience in the West, has taught me that 
quite a number of “ good things” may be 
made from them. For preserves, I take nice 
apples, soak them over night in rather more 
than enough water to cover them ; in the 
morning boil them till soft, then add about 
as much sugar in bulk as there was of the 
apples before soaking, and cook until they 
look clear; season with lemon, or add o. few 
raisins when you do the sugar. 
For Jelly. —Soak one quart of apples in four 
quarts of water, over night, boil until the 
apples are soft, strain the water off carefully 
and to one quart of juice add a quart of 
sugar and boil until it jells. If the apples 
are nice, you may sweeten them and they 
will do very well for sauce, especially if you 
have a little lemon to put in them ; but you 
can use apples for this that are not fit for 
the table. In looking over dried apples to 
stew, I throw all that are not first-class in a 
dish by themselves for jelly. 
For Pies. — Strain through a colander, 
sweeten, season with lemcn and bake with 
two crusts. One-third dried sweet apples 
stewed with oeaches aro an improvement to 
the peaches, I think. Dried apples ought al¬ 
ways to be soaked over night before being 
stewed. Mas. Minnie Rose. 
Hall Co., Neb. 
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DOMESTIC BREVITIES. 
Bean Patties. —A correspondent of the 
Rural New-Yorker sends U3 a printed slip 
with directions for making boan patties 
which she says she ha3 proven to bo good. 
It is as follows :—Take one quart of well 
boiled white beans, season well with pepper 
and salt, add four eggs, beating the whites 
separately, two tablospoonfuls of flour, snd 
two of sweet cream, fry as you would frit¬ 
ters. These make a good side dish for tea or 
breakfast, are but little trouble and very 
nice, and are a change from the usual method 
of baking and boiling thorn. 
Orange Cake. — Mrs. H. asks for a recipe 
for orange cake. Here is one I have tried 
and think it excellent Six eggs, one cup of 
butter, two and a half cups of sugar, one cup 
of milk, four cups of flour, one teaspoonful 
of soda, two of cream of tartar. Take two 
oranges—juice and rind—one lemon, one and 
a quarter pounds of powdered sugar, whites 
of two eggs. Spread between layers.— Re¬ 
becca. 
Another.— Five eggs—saving out the white 
of one, two cups of sugar, one-half cup of 
water, grated rind and juice of one orange, 
one teaspoonful cream of tartar, one-half 
teaspoonful of salt, one cup of flour. Bake 
in four cakes, and put frosting between the 
cakes and over the top. For the frosting, 
take white of an egg, one cup of sugar, and 
one-half the juice and rind of an ox-unge.— 
Julie. 
Recipe for Alcohol Pickles Wanted. —Will 
some of the kind readers of the Ri/kai. New- 
Yorker, pleas j give a recipe for making al¬ 
cohol pickles 1 Please give it plain, all that is 
to be done to them from the time they are 
taken from the vines uutil they are flt for 
use.—C. H., Worthington, yoble Co., Minn. 
Another. —Two eggs in a coffee cup, tilled 
up with sweet cream, one coffee cup of 
sugar and one of flour, a teaspoon of baking 
powder; bake ixi thin layers and grate up 
two email oranges aud stir in sugar till it. 
thickens; put it between t he layers. —Cora G. 
Cocoanut Pound Cake. —One pound flour, 
one of sugar, L3 eggs, % pound of butter, one 
cocoanut grated, one taaspoonful of soda, 
two of cream of tarcai’. Season with lemon. 
—Mrs. J. C., V/innsboro, S. C. 
Champion Boiler.—We cannot tell Mrs. J. 
A. Peaslet, Commbus, O., whei*e the 
“champion boiler’ 1 can be obtained, unless 
our advertising columns do so. 
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8ELECTED RECIPES. 
’Worcestershire Sauce.—A correspondent 
of The G arden gives a recipe for this popular 
sauce. Ho says :—‘1 do not offer it as L -a 
& Perrin’s, bu l do say that it is equal, if 
nut superior to it, iu my opinion. .1 1 i- hoc a 
recipe copied out of a book, but one I have 
known a long time. Half a pound shallots ; 
1 oz. pimento, powdeied : oz. mace, pow¬ 
dered ; oz. cayenne ; halt a nutmeg, pow¬ 
dered ; % lb. anchovy flslx; 1 oz. alt ; 3 pints 
vinegar ; ti oz-, soy; chop or bruise the shal¬ 
lots, beat up the aicliovy fish : mix all to¬ 
gether, let It si and for a month or two, aud, 
lastly, strain through a coarae sieve.” 
Potato Pie .—Take any scraps of cold meat 
{not too fat), and mince very fine. Add a 
little chopped onion, about, a dessert-spoonful 
of chopped parsley and thymo mixed, salt 
and pepper to taste ; moist en with a little 
nice gravy if you have it — if not, with some 
water to which a little sauce has been put, 
and place it in a pic-dish. Then fill the dish 
with mashed potatoes till it is l'ather piled 
up. Smooth tne potatoes with a spoon, and 
bake the pudding until the potatoes are nice 
and brown. 
Iced Apples.— Pare, core, and slice apples 
of a large, tart kind. Bake them till nearly 
done. Put them away to get entirely cold ; 
then prepare some sugar icing, and first 
pouting off all the juice, lay the icing thickly 
on the tops and sides, ns much ns you cat!. 
Return them to the oven to just harden and 
be sat. Serve with cream. 
She glp’unfum. 
ARE HONEY BEES EVER INJURIOUS 1 
For. several years past we have heard more 
or less complaints of the depredations of 
honey bees upon various kinds of fruits as 
well as upon some species of groin. In some 
localities, where bees have been propagated 
extensively, the grope and poach crop has 
suffered, and in occasional Instances the en¬ 
tire crop destroyed. We have also received 
pretty strong attestation of the fact that the 
too frequent visits of honey bees to buck¬ 
wheat flowers prevent the formation of 
grain. In one instance a correspondent 
wrote us that he had proved by careful ex¬ 
periments that his buckwheat yielded more 
than double whore bees did not reach 
the. flowers than where they had free access 
thereto. 
We had supposed it was a pretty well- 
established fact that honey bees do occa¬ 
sionally attack and destroy grapes and 
peaches, if no other kiud of fruit; but it 
seems some of our bee-keepers ignore the 
fact, aud pretend an unbelief in the power 
of honey bees to puncture the skin of these 
fruits. Among the most notable examples 
of this pretended ignorance wc regret to 
name. Mr. M. Quinby, a man who deservedly 
stands in the front ranks as an authority 
upon everything connected with an ap dry. 
It is not strange, however, that men who 
make a business of bee keeping should feel a 
little tender towards their pets, and while 
we do not desire to wage a war of extermi¬ 
nation of bees, still we. believe that in many 
localities bee keeping has been carried alto¬ 
gether too far, and fruit growers hern have 
some rights which bee keepers will vet have 
to respect. Something which one of the edi¬ 
tors of the Rural New-Yorker said a year 
or more since got into the New York Tribune, 
where it seems to have met the eye of Mr. 
Quinby, who copies and comments upon the 
same in the last number of the American 
Agriculturist. The offensive paragraph is 
as follows : 
“A. S. Fulier, in the New York Tribune, 
is credited with saving that‘he is satisfied 
that in many localities these winged workers 
are a for greater nuisance than mosquitoes, 
or even sheep killing dogs. Perhaps some 
grape growers may ask their neighbors to 
keep their bees at home, as they dt> the cat¬ 
tle, for there is certainly no difference In the 
moral or legal aspect of the two cases. Let 
every one keep a=. many bees as ho or she 
likes, but it they do any’damago to the neigh¬ 
bors’ crops the owner should be held respon¬ 
sible.’ ” 
To which Mr. Qulvby replies : 
“ The last sentence seems not very unrea¬ 
sonable, if we can only get at the x’eal dam¬ 
age. I claim it is very small, if any. It is 
difficult to ascertain. The difference in the 
‘aspect’ of the two ease* is at onceappa- 
rent. When cattle trespass, it can be seen, 
proved; it is not difficult to substantiate 
facts. But with the bee, how is it i Mr. 
Fuller ‘Is satisfied,’and seems to think it 
proved. In court, witnesses must know; 
some are too easily satisfied. The prosecutor 
would lose his case if he had nothing 
stronger.” 
Wei, well; this is pretty good for Mr. 
Quinby, as he is going to rely upon “want 
j of proof,” inste.d of facts, and get out of it 
in that manner. It is a pretty small hole 
for a man to crawl through, but it won’t do, 
I for there are ways of marking bees as well 
1 ms detecting .sheep-killing dogs by the wool 
I in their teeth, or mutton in their stomachs. 
It was in consequence of being obliged to 
contend with such cute neighbors that 
| prompted Mr. Ciias. V. Riley, State En- 
I tomologist of Missouri, to suggest to one of 
! his correspondents tliut poison could boused 
advantageously iu lidding gai'd -ns aud ox- 
chards of this injurious insect. 
M". Quinby thinks there is no proof that 
bees injure grape?, at least they are not 
guilty of the first attack, since other insects 
or birds punctures the skin, and then the bees 
follow. He says: 
“ I cannot say that hees never puncture 
grapes; but I can say that I am satisfied that 
they never do any more than the flesh fly 
kills the animal. I have four or five hundred 
a >e vines and other small fruits, as well as 
es and pears, and a large apiary, all in 
one locality.” 
Accordingly, Mr. Quinby considers his ob¬ 
servation in one locality sufficient to weigh 
down all the testimony of hundreds of other 
observers, and we believe capable and honest 
men in as many different localities. We are 
perfectly willing to have our own observa¬ 
tion as to bees destroying fruit counted out, 
but when such men as Gen. Strothers (Port 
Crayon), Prof. Riley, and other equally 
scientific and close observers declare that 
bees do attack and destroy fruit, we aro in¬ 
clined to think there must be some truth iu 
it. One of our neighbox's has been obliged 
to gather his peaches before ripe, else see 
them destroyed by his neighbor’s bees. This 
has been the case pot one. season but several. 
Perhaps Mr. Quinby will say that he don’t 
know this to be a fact; if so, well and good; 
he ; s entitled to his doubts. 
HYGIENIC NOTES. 
Raw Turnips .—Some one writes the Her¬ 
ald of Health ;—“ I have always let my chil¬ 
dren eat as many raw turnips as they like. 
I heard a city w oman r ay the other day they 
were not healthy, and I believe they don’t 
hn it anybody. Will you please settle the dis¬ 
pute for us J” The editor answers:—“Gen¬ 
erally children aro fond of raw turnips, of 
the flat, white, strap leafed variety, if taken 
fresh from the field before very old and 
tough. Tf they are scraped with a knife 
they will not harm healthy, active children, 
if simply Chewed they are not easily digested. 
Asa rule, couutry children have better appe¬ 
tites aud stronger powers of digestion than 
city children. They get more fresh air and 
exercise. There is more waste and more 
want, bunco the same rule will not apply to 
both classes.” 
Sedatives for Children.— The Popular Sci¬ 
ence Monthly gives this warning on the im¬ 
portant matter of using sedatives for little 
or.,.: “ One of the great dangers attending 
the me. of tlio various sedatives employed in 
the nursery is that they tend to produce the 
opium habit. These quack medicines owe 
their soothing and quieting effects to the 
action of opium, and the infant is by them 
given a morbid appetite for narcotic stimu¬ 
lants. The offering for salo of such nostrums 
should be prohibited, as tending to the phys¬ 
ical and moral deteriorat ion of the race. In 
India mothers give to their infants sugar 
pills containing opium, and the result Is a 
languid, sensual race of hopeless debauchees. 
In the United States the poisonous doge is 
administered under another name, but the 
consequence will probably be the same.” 
Catarrh and Liver Remedy. — “ Boston 
Myra” can cure the catarrh by a daily use 
of raw onions as an article of food ; at the 
same time, use a snuff made of white sugar, 
laundry starch, and burned alum, pulverized 
and mixed in equal quantities—to be used 
the same as other snuff. 
For her liver complaint, avoid coffee, to¬ 
bacco, tea, liquors, and narcotics of all kinds; 
use mild doses of Ayer’s pills ; eat at regular 
hours ; diet, rice, ha :ed potatoes, beefsteak 
and chickens ; avoid pork aud pork fat; eat 
graham or corn bread. Milk once a day is 
good. —M. H. D. 
Lotion of Acetic Acid for Baldness.— The 
following lotion is superior for a shampooing 
liquid, for removing dandruff, aud as a m etui 
and pleasant application for baldness. It is, 
of course, moderately stimulating, anil in 
those cases in which the hair follicles are not 
destroyed, but havo become merely inactive, 
it is likely to prove efficacious. Take of 
acetic acid, 1 dram ; cologne water, 1 ounce; 
water, to make in all tf ounces. 
Cracked Hand*.— Nellie J. Bunker, will 
find, on trial, that linseed oil for cracked 
hunds is far better than any’ sticking salve. 
Apply the oil as ofien ns convenient; it will 
make tht hands white snd soft as silk ; it is 
good for farmer girls to use, to remove tan 
and calluses and keep their hands white and 
s-ift while “helping Ma every day,” out 
doors and in, sleeves up or down. 
Recipe for a Salve. 1 pound resin, 4 oz*. 
tallow, 3 oz*. beeswax ; molt together and 
f our into cold water and work until hard; 
then roll on a smooth board and cut into 
suitable sticks with a warm knife.—M. H. 
Delong, Washington Co., N. Y. 
Uftcrdes and D»tanitti[ss. 
BONNETS. 
There is no more decided change in spring 
fashions than in bonnets, or we should say 
modifications for the present styles a c but 
modifications of those of last winter; but 
the appearance is very much more striking. 
In fact, bonnets are indulging iu wild diver¬ 
sions tha t once would not have been tolerat¬ 
ed, Coronets for younger persona are deci¬ 
dedly the favorite mode. These, if si might , 
run directly to a point in front, sloping to¬ 
ward the back, which turns up abruptly. 
The newer shapes flare over the face and aro 
turned up at one side. The Augot hasxi soft, 
high crown, with double ruffle turned down. 
The Cordny has a soft, low crown, with a 
ruffle deeper in the back ; it is worn back on 
the head, showing all the front hair. There 
are, besides, the Normandy and the old- 
fashioned gypsy bonnets. 
The popular materials for bonnets are the 
English and French black and white chips. 
These bonnets have the advantage of lasting 
through the summer. Some of these are 
embroidered with jet iu different designs. 
Ribbon is almost dispensed with in trimming 
these hats. In its stead aro scarfs of soft 
turquoise or gros do Naples silk, cut on the 
bias. These aro lightly rolled and passed 
around the crown, falling in ends at the back, 
where the flowers aro arranged ; trailing 
vines, such as wero worn during the wiuter, 
falling over the chignon, are not worn. 
The bonnets with flaring coronets have a 
bunch of flowers on the side with the wreath 
running half way round the coronet in front. 
When flowers make the greatest portion of 
the trimming, scarfs of beaded net, twisted 
around the crown, arc better than those of 
silk. Strings arc entirely• dispensed with, 
although tullo bttrbcs, edged with lace, knot¬ 
ted on the breast, aro sometimes worn. 
White chip hats should bo trimmed with 
light sprays. All heavy flowers ax e inappro¬ 
priate. For young ladies, nothing can bo 
prettier than the artistic bunches of wild 
flowers and grasses which are copied directly 
from nature. Mingled with these are jet 
lace, whose pattern shows well over the 
white. Two colors of silk arc used, often, on 
these hats ; for example, pink and mauve, 
garnet and light blue, pale I-atella yellow 
and green, and violet and yellow. A vexy 
stylish trimming which consists of four bows 
standing above the coronet like in Alsatian 
Woman’s headdress, gives tlio name bo the 
bonnet. 
The bonnet for the summer will bo of 
beaded tulle. The crown is high and soft, 
over black silk. The brim is of plaited tulle, 
laid over a face trimming of plaited orepc 
Jlsse or Valenciennes lace, which is now much 
used on bonnets. The coronet of them bon¬ 
nets are jet ornaments in coral ami other 
patterns clasping the crown. Jet friuge is 
sometimes brought into use. Dross hats are 
made with jot tullo over pink, blue or mauve 
Bilk ; the border is plaited over the color and 
a bunch of flowers of the color of the silk 
are arranged in the front. Muslin and crepe 
lisse are in the same way laid over silk for 
dress hats. 
Plumes ai’o not discarded for the summer, 
Many hats are trimmed with these alone and 
scarfs of silk. The faintest shades are u ;ed, 
mingled with a long plume of white or shaded 
gray. It is said that pale velvet hats will be 
worn during the summer, and those will be 
trimmed with plumes. 
Plain hats for ordinaxy wear are of coai'se 
Straws, trimmed Avith soft, dark blue and 
crimson handkerchiefs tied on one side. Sun 
huts are of mixed straw.-;—that is, white and 
brown in rows, or white and blue ; these aro 
trimmed with field flowers and knots of 
black velvet and long ends. Traveling hula 
ai-e often made of the material of the dress. 
Veils are simply pieces of beaded net cov 
ering the face. The long Spanish veils aro 
worn only around the neck. These aro of 
every description—Spanish blonde, jet em¬ 
broidered lace, guipure owl yellow cluny ; 
these last are very stylish for grenadixe 
dresses. 
IUUSTBATiaMS.-3HE PAQ£ 301. 
Fig. I is a Charlotte C inlay iu (.lack lace, 
beaded with jet, ovix* silk, an agrette of 
jet with bows and ostrich tip is pieced a 
little to one side ; a jet band surrounds G e 
crown. A scarf of lace is fastened on the 
back by a bunch of x'Csc* and cn the I roast 
by a single j ob-. 
Fig. 2 is called the Argot; it is of block 
chip. The coronet is fa cd with pale blue 
silk, and is ornamented diiectly in front 
with xi lose and a few leaves, A scarf of 
blue gros de Naples fringed at the ends is 
wound about the crown. Flowers surmount 
the cTown ou one sxue and axe placed at the 
l back. 
