MOORE’S RURAL NEW-YORKER. 
^(rmestic (ft^Ming. 
RECIPES BY JULIA COLMAN. 
The following recipes from our former 1 
contributor wo And in Science of Health. ^ 
Miss Colman is a hygienic cook, and her re- h 
cipes, we have no doubt, can bo relied upon 0 
ns healthful.. —Ed. Rural. " 
Rheumadc. — When green currants and fj 
gooseberries and the ripe summer fruits como 
on. the rhubarb begins to be neglected. 
Often the large, succulent stalks, which might ^ 
be put to better use, grow and decay in the " 
garden, [A new and excellent use for them S| 
is in making a summer drink after the follow- ° 
ing fashion:—Pull the stalks and dress them w 
and put to stew ufter the usual fashion. As n 
soon as they begin to boil, drain off the water 
closely, and put by the latter to cool. To 
this add an equal amount of water, if liked, ' 
and sweeten to the taste, and you will have "] 
a most refreshing drink, quite as wholesome V 
as tha pie plant stems used in any other way. 
It is a veritable “ade,” not a wine, called 81 
after “Rheum,” the genuine name of the n 
plant, and is pleasanter t,o many than lemon- l> 
ado. It may be improved by flavoring with v 
pine-apple juice. 
The rhubarb left can have as much water P 
added as was taken away, and then when 11 
stowed for sauce be as sour os most people 
care for, and it will besides not require so ! 
much sugar. It may also bo canned for fu¬ 
ture use. 
o 
Oatmeal Crisp*. — To one quart of Scotch t 
oat-meal (the ordinary grade), add two level ^ 
spoonsful of sugar, and three gills of boiling y 
water, or Just enough to wet, without satur- 
ating the meal. Then tnko out a level spoon- „ 
fill lightly, und as flat as you can, and lay it ^ 
on a baking tin, having it no more than one- | 
fourth of an inch thick. When the pan is ^ 
Ailed in this way, put it into a moderate oven ^ 
and bake about half an hour, or until the ^ 
water is dried out and the crisp retains its , 
form when handled. Be very careful not to tl 
scorch it, nor make it. much more than a 
barely perceptible brown. When done, put 
away where they will bo dry, and servo like 
crackers. They are brittle and tender, and 
require to be handled very carefully, or they 
will crumble to pieces. They are nutty and 
wholesome, and when nicely made soon And ( 
their way into favor. They cat nicely with | 
sweet stewed fruits and with raisins, or dates 
or figs, especially the latter ; they make an 
admirable traveler’s lunch. 
Irish Oatmeal Crisps —Make a gruel of 
any good oatmeal, taking about one half pint 1 
of meal to two quarts of water. Stir it until 
it sets, and then let it cook a long time—two 1 
or three hours, if convenient. Then take one 
quart of the coarsest oatmeal that comes in 
to market, add two spoonsful of sugar, and 
wet it with the gruel, using just as little of 
the latter as will be needed to make it stick 
together slightly. Then dip out, off-hand and 
rough, level spoonsful upon a pan slightly 
oiled. If Aattened down, or if too thick, 
they will be less brittle and harder. Bake 
in a moderate oven until dry and slightly 
brown. Put away in a dry place, and serve 
as crackers, or for a lunch with sweet fruits. 
Cocoanut Crisps. —To the oatmeal of either 
of the above recipes, add half a cup of sugar 
and one cup of desiccated cocoanut, or one 
and a half cups of grated cocoanut. Scald 
a* above, with either water or gruel, place 
them in a pan with a spoon, and bake in a 
moderate oven until dry and crisp. It will 
be necessary to be still more careful, for fear 
of burning them, than if there were less 
sugar and no cocoanut. When done, put 
them away dry and serve as cake. They are 
more wholesome than almost any cake, and 
they are much liked. They can be made 
without the cocoanut, and they can be fla¬ 
vored with other flavors. Here is room for 
experiment, and good oatmeal is one of the 
best of materials for experiments. 
Roly-Poly Pudding. — Take a crust of 
equal parts of Graham flour and flne corn 
meal, wet with rice boiled quite soft in six 
parts water. Knead lightly and roll out as 
thin as it will hold together. Then spread 
on whortleberries, or blackberries, or rhu¬ 
barb, or gooseberries, and beginning at one 
end, roll it over upon itself. Sew up In a 
cloth and boll or steam one hour and a half. 
Then take off the cloth and cut in slices, 
crosswise, and serve hot with strawberry 
pudding sauce or some other sweetened fruit 
Juice. 
-- 
HOW TO DESTROY ANTS. 
The Germantown Telegraph says:—The 
following modes are said to be excellent to 
get rid of ants ; but whatever may be their 
merits, they are not hard to try, when the 
warm weather shall bring the posts upon us 
in billions:—Entrap them by means of narrow 
sheets of stiff paper, or strips of board, 
covered with some bwcb'j, sticky substance. 
They will then be attracted and get stuck 
fast.—When yon have caught a goodly num¬ 
ber you can kill them and set the trap again. 
Or, lay fresh bones around their haunts ; they 
will leave everything else to attack these, 
and when the bones are well covered with 
them they can be dropped into boiling water. 
If you wish merely to drive them away 
(with the prospect of having them settle else¬ 
where within your own borders) a few 
spoonfuls of coal oil put into their retreats, 
or a few slices of raw onion buried there, 
will be taken by them as a strong hint to 
migrate. If ants are troublesome in the 
pantry, or other parts ot the house, wet a 
sponge with sweetened water, and when a 
large number of nnts are in It,, throw the 
sponge into hot water and squeeze it out. 
Wot with sugar and water again. 
Timkly, and relating to the same general 
subject, is the following:—The Boston Jour¬ 
nal of Chemistry says that hot alum-water 
is a recent suggestion as au insecticide. It 
will destroy red and black ants, cockroaches, 
spiders, chintz-bugs, and all the crawling 
pests which infest our houses. Take two 
pounds of alum, and dissolve it in three or 
four quarts of boiling water ; let it stand on 
the tire until the alum disappears ; then apply 
it with a brush, while nearly boiling hot, to 
every joint and crevice in your closets, bed¬ 
steads, pantry-shelves, and the like. Brush 
the crevices in the floor of the skirting or 
mophoarcls, if you suspect that they harbor 
vermin. If, in whitewashing n celling, 
plenty of alum is added to the lime, it will 
also serve to keep insects at a distance. 
Cockroaches will flee the paint which has 
been washed In cool alum-water. Sugar- 
barrels and boxes can be freed from unis 
by drawing a wide chalk-mark just around 
the edge of the top of them. The mark must 
be unbroken, or they will creep over it: but 
a continuous chalk-mark, half an inch in 
width, will set their depredations at naught. 
Powdered alum or borax will keep the 
chintz-hugs at a respectable distance, and 
travelers should always carry a package of 
it in hand-bags to scatter over end under 
their pillows in places where they have rea¬ 
son to suspect the presence of such bed-fel¬ 
lows. 
j§rieittifii| iiiul Useful. 
DOMESTIC BREVITIES. 
Prince of Wales’ Pudding. — Bent to a 
cream half a pound of fresh butter, and mix 
with it by degrees an equal weight of pound¬ 
ed loaf sugar, dried and sifted ; add Urst the 
yolks and then the whites of live eggs which 
have been thoroughly whisked apart; then 
strew lightly In half a pound of the finest 
flour and half a pound of raisins, weighed 
after they are stoned ; put these ingredients, 
perfectly mixed, into a well buttered mold 
and boil the pudding for three hours. Serve 
with sweet sauce. A little pounded mace or 
the grated rind of a small lemon, may vary 
the flavor of this excellent pudding, and 
slices of candied peel should be laid rather 
thickly over the mold after it is buttered. 
Cabbage Safari.— Shave a hard, white cab¬ 
bage into small strips; take the yelks of 
three, well-beaten eggs, a cup and a half of 
good elder vinegar, two teaspoon fuls of thick 
cream, one teaspoonful mustard mixed in a 
little boiling water; salt and pepper to suit 
the taste. Mix all but the eggs together and 
let it boll; then stir in the eggs, rapidly; 
turn the cabbage Into the mixture, uud Htir 
well. L always make enough for two days, 
at once, and it keeps perfectly, and is an ex¬ 
cellent relish to all kinds of meat. 
Stains Out of llose.— If any of your read¬ 
ers know what will take the yellow stains 
out of white hose, 1 would like to hear 
from them. I have been told that spirits of 
ammonia and water would do it. I have 
tried it, but it don’t do it; neither will the 
E uro spirits of the strongest kind clean my 
ose. Send along the sure thing, and oblige 
—N. W. R., Westfield, N. J. 
Try strong chlorine water, applied only to 
the stains, uud rinse thoroughly.—E d. 
Pickles as Made in Baltimore and Philar 
delphia. — Rkzin Stonkman asks for “a 
recipe for making pickles as they are made 
in Baltimore and Philadelphia.” Since we 
do not know how they are made there, we 
shall he compelled to ask some of our read¬ 
ers thereto answer our correspondent if they 
can. 
To Disguise Castor Oil. —The Canada Med¬ 
ical Record says :—Rub two drops oil of cin¬ 
namon with an ounce of glycerine, and add 
an ounce of castor oil. Children will take it 
and ask for more. 
OLEO-MARQARINE. 
Tire discovery of this substance in the fat 
of animals appears to have been made in 
Prance by Hippolytc Mcgc, who found tint t 
cows continued to give milk containing but¬ 
ter after having been for some time deprived 
Of food. He thus ascertained that the sc 
oretion was not obtained directly from the 
food and then looked for it In the tissues of 
the animal. He found in the fat, more 
abundantly in that surrounding the stomach 
and intestines, oil globules apparently klen 
tioal, chemically, with the butter globules of 
milk. These oil globules arc oloo-margarine, 
and when carefully separated from the 
gtearine and membranes of the fat are said 
to be odorless and tasteless. There was 
some difference between the properties of 
oleo-margariue and butter, however, that 
were not chemically perceptible. M. Mege 
experimented further, and claims to have 
ascertained that the oleo - margarine glob¬ 
ule# experience an allotropic change into 
butter globules by the action of mammary 
pepsin, a substance contained in the cow’s 
udder. M. Mego macerated udders to ex¬ 
tract the pepsin, then troatingthe olco-mar- 
garine with this extract, he claims to have 
produced the necessary change and to have 
obtained butter. He claims to have dis¬ 
covered, also, that, oleo-margarinc becomes 
fluid at a lower temperature than stearin© 
and can by proper care be separated fnom 
it free from any tallowy taste and odor. 
The temperature of the fat in the process 
must not exceed 1.20 degrees : if higher the 
flavor of tallow will be unavoidable. The 
fat is washed, hashed, warmed and pressed ; 
When thy oleo-margarine flows out this is 
again washed and treated with mammary 
pepsin, after which it Is churned with milk. 
Tho butter globules from milk obtain flavors 
from tho essential oils of tho cow’s food 
which the olcO-margarino does not poscss, 
and we do not learn that any attempts have 
been made to produce them artificially as 
yet. M. Mege patented his process In France 
in 1869 and introduced it there. Meantime a 
Frenchman named Pnraf patented the pro¬ 
cess in this country and sold rights to manu¬ 
facture. Subsequently M. Mege applied for 
patents in this country and obtained them. 
The Un'tod States Dairy Co., of this city now 
work under the Mege patents and arc selling 
rights. There is likely to he a legal contest 
between this company and the holders of 
rights obtained from 1’araf. It will be seen 
from tho above that unless proper methods 
and great care are used in its manufacture 
the oleo-margarino butter will have a tallow 
flavor such as much of the product now 
offered for sale here exhibits. As to the 
economy of manufacture, M, Mego claims to 
obtain oa a residuum a very superior quality 
of stearinn valuable in the manufacture of 
candles which greatly reduces the costuf the 
oleo-margarine. These facts are given to let 
dairymen know the true character of their 
new competitor. 
ding to Endemann, meat cut in slices and 
placed in a room the ail* of which is heated 
to 140", and only allowed to enter and escape 
through cotton filters, becomes so dry in 
three hour* t hat It can be ground, and, since 
the albumen uml fibrin are not coagulated, 
it loses none of its nutritive properties. 
Sssfynty Jnformatian. 
SCIENTIFIC AND USEFUL NOTES. 
Removal of Glass Stoppers.— It may not 
have occurred to every one—at all events it 
is not noticed in any of our treatises on 
practical pharmacy—that the easiest way to 
take out a stopper which has become fixed 
in the neck of a bottle 1 b to reverse the 
motion given to it when putling it in, that 
is to knock the stopper from right, to left. 
In most instances when a stopper is fixed, 
without tho intervention of an adhesive sub¬ 
stance, it is by turning it as one would drive 
a screw. The direction is almost invariably 
from loft to right, and thus a thread is formed 
which is easier to follow backwards than to 
break. The trouble with which the removal 
of stoppers is usually atteudod must form 
my apology for introducing a suggestion of 
so little apparent importance.— Canrdn Me¬ 
dical Record. 
Kalsomining Fluid. — The following is 
commended as a good kalsomining fluid for 
walls: white glue, 1 pound ; white zinc 10 
pounds; Paris white, f» pound; waler suffi¬ 
cient. 
Honk the glue over night in three quarts of 
water, then add as much again, and heut on 
a water bath till the glue is dissoved. In an¬ 
other pall put tho two powders, and pour on 
hot water, stirring all the time, until the 
liquid appears like thick milk. Mingle the 
two liquids together, stir thoroughly, and 
apply to tho wall with a white-wash brush. 
Neu> Method for Preserving Meal. — Aecor- 
EYES AND COLD WATER. 
The American Journal of Health and 
Medicine says:—The aquatic furor lias be¬ 
come so general, that for the simple reason 
that cold water is a pure, natural product, 
it. is claimed to be a universal and beneficial 
application. Arsenic is a pure, natural and 
simple product; so is prussic acid, as ob¬ 
tained from a poach kernel. A singlo drop 
of tobacco oil will kill a cat or dog in five 
minutes. 
Many persons are daily ruining their eyes 
by opening them in cold water of roomings. 
Cold water will harden and roughen tho 
hands, and much more will it do so to the 
manifold more delicate covering of the eye ; 
or, tho eye will, in self-defense, become 
scaly in t he manner of a fish ; that is, tho 
coats of the eye will thicken, constituting a 
species of cataract, which must impair the 
sight. That water, cold and harsh ns it is, 
should bo applied to the eye for curative 
purposes, in place of thut soft, warm, lubri¬ 
cating fluid which nature manuufactures 
just, for such purposes, Indicates great 
thoughtlessness or great mental obliquity. 
Nothing stronger than lukewarm water 
should ever lie applied to the eye, except 
by special medical advice, ami under special 
medical supervision. 
.-+ » ★ 
HYGIENIC N0TE8. 
Chloral Hydrate and Camphor as a Local 
Application in Neuralgia. —It is said that 
the intimate mixture of equal pn.i*ts of 
chloral hydrate and camphor will produce a 
clear fluid which is of the greatest value as a 
locul application in neuralgia. Mr. Lennox 
i Browne states, in the Brit ish Medical Journal, 
that ho employed it., and induced professional 
friends to do so, and in every cuse it afford¬ 
ed great, and in some instantaneous, re¬ 
lief. “ Its success does not apjieur,” he says, 
“to he at all dependent on the nerve n fleeted, 
it being equally efficacious in neuralgia of 
t.he sciatica as of the trigeminus. 1 have 
found it of the greatest, service in neuralgia 
of the larynx, and in relieving spasmodic 
cough of a nervous or hysterical character.” 
It is only necessary to paint the mixture 
lightly over t.he painful part, and to allow 
it to dry. It never blisters, though it may 
occasion a tingling sensation of the skin. He 
has found it also an excellent application for 
toothache. 
Cholera Mixture. — The following is pub¬ 
lished as t.lio “ Cholera Mixture of the British 
Army:”—Oil of anise-seed, oil of cajeput, 
oil of juniper, 3 drams each ; ether, 8 drams, 
liquor acid of Haller, 1 dram ; tincture of 
cinnamon, 4 ounces. M. 
Dose, ten drops every quarter of an hour, 
in a tablespoonful of water. “ Liquor acid 
, of Haller” consists of one part (by weight) 
of concentrated sulphuric acid to three of 
, alcohol. 
To Cure Rheumat ism. ■ Take dry tobacco 
leaves, such as are kept, drying in the store¬ 
house of the grower ; spread over them soft- 
soap and then apply them wherever the pain 
is ; as fust as they dry renew them. As soon 
a< the patient vomits two or three times, 
remove them, give a warm wash, then rub 
dry and bind all the parts that have been 
covered with tobacco with flannels wet in 
whisky, give the patient a warm whisky 
toddy and let him or her sleep.— f. k. e. 
Treatment of Burns .—The Now York Med¬ 
ical Record states that at tho Roosevelt Hos¬ 
pital white lead paint 1ms been found, after 
trying almost every plan of treatment hith¬ 
erto proposed, to bo tho best and cleanest 
application. Mix as tor pointing, but con¬ 
siderably thicker, and apply with a brush. 
A very neat and satisfactory dressing in 
superficial burns consists in coating the 
surface with mucilage, and then covering it 
with powdered lycopodium. 
Lotion for Fetid Feet.—V Union Medicate, 
gives this recipe :—Permanganate of potash 
fifteen parts, distilled water 1,000 parts. Tho 
feet to be washed twice u day with the lo¬ 
tion. They are then to be carefully dried, 
and powdered either with potato-starch or 
lycopodium. 
