AUS. •? 
MOOBE’S 
BUBAL NEW-YOBKEB. 
Bomcstiii d'conamt]. 
SELECTED RECIPES. 
Raspberry Cream. —Rub a quart of rasp¬ 
berries, or raspberry jam, through a hair 
sieve, to take out the seeds ; then mix it well 
with cream anil sweeten with sugar to taste ; 
put it into a stone jug aud raise a froth with 
a chocolate mill; as your froth rises take it 
off with a spoon, and lay it upon a hair sieve. 
When you have got as much froth as you 
want, put what cream remaius into a deep 
china dish, or punch bowl, and pour frothed 
cream upon it, as high as it will lie. on. 
Raspberry Jam.—Weigh the fruit and add 
three quarters of its weight of sugar ; put 
the fruit into a preserving pan, boil and 
break it ; stir constantly, and let it boil very 
quickly ; when the juice has boiled an hour, 
add the sugar and simmer half an hour. In 
this w ay the jam is superior in flavor and 
color to that which is made, by putting the 
sugar in at first. 
Raspberry Syrup. —What is considered an 
improved method of preparing raspberry 
syrup consists in allowing the fruit to remain 
crushed for two nr three days, then pressing 
out the juice and placing it in glass jars, the 
necks of which are closed by dipping into 
water. The juice ferments rapidly, after 
which the syrup becomes clear, and may be 
readily bottled and kept for use. 
Raspberry Vinegar. —A correspondent of 
the Germantown Telegraph says :—The fol¬ 
lowing receipt for making this delicious 
sirup for summer-drinking is the best I have 
ever tried, and I think such of your readers, 
Mr. Editor, who use other methods will, 
after a trial, endorse what 1 sayj—Put a 
pound of very fine ripe raspberries in a bowl, 
bruise them well, and pour upon them a 
quart of the best cider vinegar ; next day 
strain the liquor on a pound of fresh, ripe 
raspberries, bruise them also, and the follow¬ 
ing day do the same, but do not squeeze the 
fruit or it will make it ferment, only drain 
the liquor as dry as you can from it. The 
last time pass it through a canvas bag previ¬ 
ously wet with the vinegar, to prevent waste. 
Put the juice into a stone jar, with a pound 
of sugar to every pint of juice ; the sugar 
must be broken into lumps ; stir it and when 
melted, put the jars into a. pan of water • let 
it simmer a little and then skim it ; when 
cold bottle it. It will be flue and thick when 
cold and a most excellent sirup for making 
a wholesome drink. 
Raspberry Pyramid. —Wash one half pint 
of good hard rice, put it into one quartof soft 
hot water, boil up quickly for five minutes, 
and then set where it will steam or barely 
simmer, without stirring, for half an hour. 
Then, while hot, spread, on a large dinner- 
place, one-fourth of an inch thick, and cover 
this with ripe raspberries. Tut a similiar 
layer of rice over these, then another layer 
of raspberries, and so on, making each a 
little smaller than the preceding, so that the 
whole will form a pyramid. Let it stand 
until cold, when it will form a handsome or¬ 
nament for the table. Serve in perpendicu¬ 
lar slices, or half slices, trimming with 
sweetened cream or strawberry or raspberry 
juice. 
Raspberry Lily.—Boil rice so that the ker¬ 
nels will be us distinct as possible, spread a 
spoontul upon a dessert-plate, cover it all but 
the edges with ripe raspberries, pour over it 
two spoonsful of sweetened strawberry or 
raspberry juice, sprinkle over the whole 
some white sugar, and serve cold. 
Blackberry Ambrosia. —Make a batter 
precisely as for gems or batter biscuit, spread 
it half an inch thick on the bottom of an 
earthera pudding-dish, and then cover that 
with a layer of blackberries. Place a little 
more of the batter around the sides of the 
dish, sprinkle over the berries sugar enough 
to sweeten them, aud if very juicy, wheat- 
meal enough to whiten them, aud then add 
another layer of berries. Put more batter 
around the edge, sweeten as before, and if 
the dish is deep enough, put in more meal 
and another layer of berries. Sweeten again, 
and then cover thinly and evenly with bat¬ 
ter. It should not now quite reach the top 
of the dish. Put in a good oven and bake 
from forty-five minutes to one hour. If the 
juice runs out, lift the edge of the crust with 
a fork and let it run back. The sides of the 
dish should be high enough to prevent its 
running away. The juice is the best part, 
and if lost the ambrosia will be a failure. 
Serve warm or cold, wither without a fruit 
sauce. This is good enough and wholesome 
euough to make one of the main dishes at a 
hygienic dinner. For a dessert simply, most 
persons would require it sauced with fruit 
juice. 
Blackberry Pudding .—Make a crust by 
wetting two cups of wheat meal and one cup 
of fine corn meal, with boiled rice enough to 
make a paste that can be rolled out one- 
third of an in cl i thick. Then mix about one 
quart of blackberries with one-half cup of 
wheat meal, poor them into the rolled-out 
crust, draw the latter over them and pinch 
together, then sew up in a cloth and steam 
one hotu’ and a half. Let it cool a few min¬ 
utes, then diph with a spoon, and trim with 
sugar. Serve warm. 
Black Raspberry Dessert .—Look over and 
put. into your glass sauce-dish the best sweet 
black raspberries, crushing them as little as 
possible. Then smash and strain half as 
many ripe red currants. Add sugar to the 
juice of these until quite sweet, and when it 
is well dissolved, pour it over the “black 
caps,” und let them stand an hour or two. 
Herve for after-dinner dessert, or for sauce at 
any time. 
Whortleberry Bread Pudding.—Takes stale 
batter-biscuit and steam or soak in a little 
water until quite soft. Then crumble finely 
and place a layer half an inch thick in a nap¬ 
py, and over that place a layer of juicy 
whortleberries. Sprinkle over the latter 
sugar enough to sweeten them, and then a 
layer of bread crumbs, so alternating until 
ihu dish is full. Rake half an hour or more, 
according to the size of the dish and the heat 
of the oven. 
Drying Cherries.—A satisfactory plan is 
as follows: Cherries intended to be dried 
must first, be stoned, then spread them on 
flat dishes and diy in the sun or a warm 
oven ; pour whatever juice may run irom 
them over them, a little at a time ; stir them 
about that they may dry evenly. When 
perfectly dry lino boxes or jars with wiiite 
paper, and pack close in layers ; strew a 
little brown sugar on top, and fold the paper 
over them. Keep in a dry, sweet place. 
Information. 
IS IT SAFE TO DRINK HARD WATER 1 
There is a popular prejudice that hard 
water is dangerous to the health, and on 
that account we are constantly warned by 
physicians to beware of It, but in England 
one of the leading authorities on this subject, 
Dr. Letheby, after devoting many years to 
an investigation into the properties of the 
water introduced into English cities, and to 
a study of the sanitary report* on the sub¬ 
ject, comes to the conclusion that moderately 
hard water is safer and more healthful than 
soft water. Hard water is not only clearer, 
Colder, more free from air, and consequently 
more agreeable to the eye and to the taste 
than soft water, but is less likely to absorb 
organic substances, to sustain the life of 
zymotic organisms, or to exert solvent 
properties upon salt* of iron or upon leaden 
conducting pipes. The lime salts exert a 
beneficial influence upon the animal economy 
and even protect the system from dangerous 
outward influences. Dr. Wilson of Edin¬ 
burgh, has also collected much valuable 
material on the subject, and comes to the 
same conclusions as Dr. Letheby. He takes 
the ground that the human body requires 
for its nourishment and support a supply of 
certain mineral salts, among which carbon¬ 
ate aud phosphate of lime play an impor¬ 
tant part in building up the compactness of 
the bones and in other functions. We usu¬ 
ally obtain phosphate of lime in our animal 
and vegetable food, but not from the water 
we drink. Carbonate of lime, however, is 
not contained in adequate quantity in our 
solid food, but generally obtains in spring 
and well water. 
It has been iucontestibly shown that in 
mountainous districts, where the water is 
more or less hard, the inhabitants exhibit 
the best physical development. On the 
other hand it is believed that in large cities 
the mortality is inversely as the hardness of 
water supplied to the inhabitant*. A water 
which contains about six grains of carbonate 
of lime to the gallon is suitable for use in ail 
household purposes. As a drink and for 
cooking food, such a water offers the neces¬ 
sary carbonate of lime for the support of 
life in the simplest, most natural and most 
easily digested form, and is at the same time 
more agreeable, fresh and sparkling. It is 
evident that our preconceived popular no¬ 
tions on the subject of hard water need re¬ 
vising, aud that it may be better to use such 
water than to have recourse to rain or ice 
water. 
HINTS FOR NURSES. 
The following sensible suggestions are 
from the pen of Florence Nightingale: 
Conciseness and decision are, above all tilings 
necessary with the sick. Let your thought 
expressed to them be concisely and decidedly 
expressed. What doubt and hesitation there 
uaay bo in your own mind must never be 
communicated to theirs, not, even (J would 
rather say especially not) in little things. 
Let your doubt be to yourself, your decision 
to them. People who think outside their 
heads, the whole process of whose thought 
appears, like Homer’s, in the aet of secretion, 
who tell everything that led them towards 
this conclusion and away from that, ought 
never to be with the sick. 
irresolution is what all patients most 
dread. Rather than meet tills in others, 
they will collect nil their data, and make up 
their minds for themselves. A change of 
mind in others, whether it is regarding an 
operation, or re-writing a letter, always iu- 
jures the patient more than the being called 
upon to make up his mind to the most 
dreaded or difficult decision. Further than 
this, in very many cases, the imagination in 
disease is far more active and vivid than 
it is in health. If you propose to the patient 
change of air to one place one hour, and to 
another the next, he has In each case, im¬ 
mediately constituted himself in imagination 
the tenant of the place, gone over the whole 
premises in idea, and you have tired him as 
much by displacing his imagination, os if 
you had actually carried him over both 
places. 
Above all, leave the sick room quickly and 
come into it quickly, not suddenly, not with 
a rush. But don’t let the patient lie wearily 
waiting for when you w ill be out of the room 
or when you will be in it. Conciseness and 
decision in your movements, as well as your 
words, are necessary in the sick room, as 
necessary as absence of hurry and bustle. 
To possess yourself entirely will ensure you 
from either failing—either loitering or hurry¬ 
ing. 
If a patient has to see, not only to his own 
but also to his nurse’s punctuality, or per¬ 
severance, or readiness, or calmness, to any 
or all or these things, lie is far better with¬ 
out that nurse than with her—however 
valuable and handy her services may other¬ 
wise be to him, and however incapable he 
may be of rendering them to himself. 
-- 
EATING WITHOUT AN APPETITE. 
Hall says It Is wrong to eat without 
an appetite, for it shows there is no gastric 
juice in the stomacl. ind that nature does 
not need food ; and not needing it, there 
being no fluid to receive ani act upon it, it 
remains there only to putrefy, the very 
thought of which should be sufficient to deter 
any man from eating without an appetite for 
the remainder of his life. If a tonic is taken 
to whet the appetite, it is a mistaken course, 
for its only result Is to cause one to eat more, 
when already an amount has been eaten be 
yond what the. gastrio is able to prepare. 
The object to be obtained is a larger supply 
of gastric juice, not a larger supply of food ; 
and whatever fails to accomplish that essen¬ 
tial object fail* to have any emciency toward 
the cure of dyspeptic diseases. The forma¬ 
tion of gastric juices is directly proportioned 
to the wear and tear of the system, which is 
to be the means of supplying, and this wear 
and tear can only take place it* the result of 
exercise. The efficient remedy tor dyspep¬ 
sia in work-out-door work—beneficial and 
successful in direct proportion as it is agree ■ 
able, interesting and profitable. 
-♦-*-*-- 
How a Sukoical Discovery was made 
Accidentally.— The JEmliche Hausfreund 
is responsible for the fonowing account of the 
cruel misdeeds of a brutal woman leading to 
the discovery of an important method of 
performing painless surgical operations. 
A wicked stepmother placed a net upon the 
head of her eleven year old stepdaughter, 
and compelled her to wear it for two weeks 
continuously. On the 5tll of March, 187^, 
the girl, suffering with headache, was 
brought to the clinic of Professor Dr. Diltel 
Dr, Dittelmade a careful examination of the 
head and found a deep furrow plowed into 
the liead, at the bottom of which was the 
elastic cord of the net, covered with little 
caruncles. The poor girl died of inflamma¬ 
tion of the cerebral membrane, and upon 
dissection it was found that not only the 
pericranium but also even the skull hone* 
were cut through as if with a sharp saw. 
This proved what power is exerted by elastic 
cords, and since then Dr. Dittol has employed 
them for cutting off tissues and removing 
swellings and tumors. By thi* gentle means, 
the patient does not lose a drop of blood, 
suffers scarcely u uy pain, has no fever, and 
soon gets well. This method seems to nave 
a great future in store for it. Many patients 
are so horrified by the sight of the dreadful 
knife that the date of their recovery is post¬ 
poned by it, even if they do not faint quite 
away. 
finepri 
THE DELAWARE IGRAPE. 
I am astonished to see the controversy 
regarding the origin of the Delaware grape 
again opened in your columns, ns this had 
been fully settled several years ago. Every 
one who has raised seedlings from the Dela¬ 
ware will iudorse Mr. Campbell’s opinion as 
regards their tendency to revert to the origi¬ 
nal type of summer grapo or Villa JEjiivalis, 
(rom which it doubtless sprung, but with 
some of the characteristics of the Vitis La- 
brusca or Fox grape, showing it, to be a hy¬ 
brid between these two distinct native types. 
This tendency to revert to the original type 
is conclusive evidence of its origin. Lf it, was 
a foreign species, its offspring would partake 
of the type Vinifera ; if it was a hybrid be¬ 
tween native or foreign species, there would 
then be a certain proportion of the seedlings 
with foreign characteristics, as result usually 
when sowing seeds of hybrid grapes of the 
latter class. 
All the American species of grapes have a 
peculiar inflorescence which is termed Dioe¬ 
cious Polygamous, or having male flowers 
upon one plant, female upon others, or male 
and female as well as perfect flowers upon 
one plant and on the sumo cluster. In some 
of our native- types the tendency of tlie seed¬ 
lings is toward the Diecia, hence unfruitful¬ 
ness in a proportion of those whose flowers 
are either all male or female. The Delaware, 
is strictly a Polygamous plant, a certain evi¬ 
dence of its origin. All the foreign vines of 
Vitis Vinifera have perfect flowers, five 
stamens, one pistil. A comparison of these 
very distinct modeaof inflorescence between 
native and foreign species should have no 
shadow of doubt as to the parentage of the 
Delaware. P. J. Berckmans. 
We long ago regarded the question of the 
origin of the Delaware settled so far as it 
could bo ; but wo open our columns to its 
discussion again, because men who had once 
participated in the discussion have again 
opened it, and for the same reason that we 
reprint, year after year, theories, principles 
and precepts with which the older agricul¬ 
turists are familiar, but concerning which 
there are thoasancLs of tyros who know noth¬ 
ing and arc anxious to learn. Such things 
as have been repeated a thousand years are 
new to some one all of the while. This very 
mail, which brought us our frieud Bepck- 
man’b letter (and we thank him for it) 
brought us a half-dozen inquiries that have 
been answered a half-dozen tiroes in our col¬ 
umn* in as many years, probably more. Yet 
these new inquirers need the information 
just as much and it is just as valuable to 
them as to the men who first inquired and 
were first answered. We are always glad to 
receive and publish what is new to the most 
experienced ; but we cannot ignore the de¬ 
mands of the large class that yearly fall into 
the ranks of soil workers who are untutored 
and uninformed. Besides, it is not unfre¬ 
quent that the re-di*ousaion of an old topic 
brings to light new facts and uncovers new 
experiences that are valuable. If our course, 
therefore, in reopening our columns to this 
discussion demands explanation, our friend 
has It. 
4 ♦ »- 
VINEYARD NOTES. 
Grape Vine Bags .—With many of our 
grapes there is a tendency to mildew, and 
in localities, a risk of destruction by birds, 
ere they ripen. Dr. Thylis— who has grown 
many seedlings—some years practised inclos¬ 
ing the bunch in a bag of fine muslin, of 
linen or oiled silk. Ere putting it upon the 
bunch he injects a trifle of dry sulphur, then 
cuts a slit at the bottom, to admit air or 
allow of escape of moisture, and ties it over 
the bunch as soon as the seed lias formed or 
the first coloring appears. 
To Keep Air from Wine or Cider during 
Fermentation .—The Boston Journal of Chem¬ 
istry says that a tin tube made like a siphon, 
driven into the vent of a barrel of wine or 
eider and the other end inserted into a vial of 
water, will prevent the air from entering 
the barrel while the gas escapes through the 
water. Make the barrel otherwise tight. 
When the cider or wine is done working, the 
water iu the bottle wilL cease bubbling. It 
requires no filling up, as there is no loss. 
The California Grape for Raisins, ac¬ 
cording to Mr, C. D. Brooks, a cultivator in 
El Dorado Co., is the “Malaga Muscat,” or 
Muscat of Alexandria. He Rays he is satis¬ 
fied no other grape will make a raisin at all, 
simply dried grapes when cured, except the 
Royal Muscadine which makes a fair raisin. 
