SEPT 5 
a 1 
MOOBE’5 BUBAL NEW-YQBKEB. 
I 
§mnc!5tii[ (Biionomir. 
COOKING VEGETABLES. 
Vegetables form a most agreeable and 
useful part of our daily food, and they should 
be made the object of greater study than 
they usually are, and should be dressed with 
taste as well as care. 
Cooking “Greens.” —Every housewife 
thinks she can cook “greens.” It Is the 
simplest of all dishes, and yet in most cases 
they are not well served, for much depends 
unon the manner in which they are boiled. 
The water should be soft, and a tublespoon- 
ful of salt, added to a largo sized pet of it, 
which should be boiling hot when the greens 
are thrown in ; and then it should be kept on 
the boiling gallop, but uncovered until they 
are done, which can be told by UlCir sinking 
to the bottom of the pot, and they should bo 
skimmed out as quiokiy as possible, into a 
colander, so that all the water will run out. 
Press them with a small plate, then turn upon 
a platter, add a large piece of butter, and 
cut up line. Serve while smoking hot. 
Green Peas.—This delicious vegetable is a 
grateful accessory to many dishes of a more 
substantial nature. Green peas should be 
r ent to tabic green, for no dish is less tempt¬ 
ing than peas when they wear a yellowish 
aspect. 
They should not be too old, but the pods 
must be green and crispy, and as short a 
time as possible should be suffered to elapse 
between their shelling and cooking. 
They should be as nearly of a size as a dis¬ 
criminating eye can gather them ; uud should 
be carefully shelled, so that no water need be 
poured over them. Turn into the saucepan 
while the water, which has been slightly 
salted, is boiling hard ; leave it uncovered, 
and boil swiftly for not over twenty minutes, 
if they are as young utul tender as peas 
should be. Drain through a colander ; turn 
into the dish made hot beforehand, and put 
a slice of butter into the center of them. 
When it. has melted, stir it in ; add pepper, 
and serve as hot as possible. 
Slewed Peas. —Take one quart of tender, 
freshly-shelled peas, and put them into a 
stew-pau with two tablespoonfuls of butter, 
a small sprig of mint, an onion cut into quar¬ 
ters, two tablespoonfuls of moat stock or 
gravy, one teaspoonful of white sugar, and a 
pinch of salt ; stew gently until tender, take 
out the mint and the ouion, add a little more 
butter if needful, and serve smoking hot. 
To Boil New Potatoes.— The sooner new 
potatoes arc cooked after being dug, the 
more palatable they are. Clean off all the 
loose skin with a course towel and cold 
water ; when rubbed clean, put into scalding 
water, and boil from twenty to thirty min¬ 
utes, according to size ; new potatoes arc 
usually cooked too long. Turn off all the 
water; sprinkle a little salt on them, and 
shake the kettle with both hands over the 
handle. This makes them look very floury. 
Serve with butter and salt. 
Chartreuse of Vegetables.—Line a plain 
mold, or a two quart tin basin, with very 
thin slices of raw bacon; have prepared 
some half-boiled string beans, carrots and 
turnips ; cut the latter into small dice, and 
scatter them all around the edges and bot tom 
of the pan about an inch thick; lid up the 
middle with some chopped veal, or with 
mixed chopped potatoes and cabbage or 
cauliflower. Put a plate over the top of the 
mold, tie a cloth over that, and put it into 
a steamer for an hour and a half. Turn out 
upon aplatter, and serve with cream or white 
sauce. 
Cabbage Salad. —Boil a Sevoy cabbage un¬ 
til tender ; then drain and chop it. Serve 
with a salad dressing made out of two hard- 
boiled eggs mashed very fine, tlireo table¬ 
spoonfuls of thick sour cream, one teaspoon¬ 
ful of mixed mustard, one teaspoon ful of 
salt, two tablespoonfnIs of strong vinegar. 
Stir until perfectly smooth, and turn over 
the cabbage,—S, 0. J. in Country Gentle¬ 
man. 
-♦-*•••-- 
SELECTED REIIPES. 
Pickled Peaches —Pick out, the largest and 
fairest of clingstone peaches ; rub nil the 
down off with a course towel ; lill your 
steamer and place over a kettle of boiling 
water for about fifteen minutes—some 
peaches require more time, some less. Steam 
them until they can be easily punctured with 
a fork, not till they begin to crack open ; 
take them oil, and us yon place them in an 
earthen jar. stick three or four cloves in each 
one. When the Jar is full, pour over them 
boiling vinegar spicod with pounded cinna¬ 
mon tied in a muslin bag ; they need a light 
weight to prevent them from rising to the 
surface ; in a week they are ready for use. 
These are to oat with meat for breakfast aud 
dinner. To have them a little nice, add one 
pint of sugar to every quart of vinegar while 
boiling, and more spice if desired, and pour 
over the same as before. 
Green Corn Pudding .—1 recently saw an 
inquiry for a receipt for making green com 
pudding. I send mine ; Grate closely twelve 
ears of green corn ; put, the gratings with a 
quart of milk into a covered tin pail, and set, 
it In a kettle of boiling water ; when hot, 
strain through a wire sieve, crushing with a 
spoon any particles of pulp that will not pass 
through ; add a toaeupful of sugar, and the 
beaten yolks of four eggs ; pour back in the 
pail, aud stir till hot, but do not let it boil. 
Then stiriu a coffee-cupful of robed crackers 
aud a piece of butter the size of au egg. 
Pour iili into a buttered pudding-pan, and 
bake till a good brown ; t hen s; read the top 
with the whites of four eggs beaten still', and 
mixed with a cup of sugar. Let it stand in 
the oven till the icing is cooked, but not 
browned. -U. B. I!., in Country Gentleman. 
Dried• Peaches. —Look over the poaches, 
and, if clean enough, cook without washing. 
This would hardly be admissible, however, 
unless you know who dried them. Then put 
into a porcelain kettle, with three quarto of 
cold water to one pound of peaches ; cover 
close, and stew gently until quite tender; 
Then add sugar to the taste—say onu pound 
of sugar to one pound of peaches ; boil a few 
minutes, but stir as little as possible. If 
there are fears of burning, put where they 
will cook without bun ing, but do not stir 
and muss t horn. This is the great secret of 
cooking dried fruit of any kind well, but 
especially peaches. 
Spiced Tomatoes .—To four pounds of largo 
red tomatoes take two pounds of gold brown 
sugar, a pint of cider v inegar, haif an ounce 
of cloves, and half an ounce of stick cinna¬ 
mon. Btew altogether, in a preserving 
kettle, over a slow fire, until the tomatoes 
arc nearly cooked. Take them out and put 
them on dishes to cool, letting the syrup go 
on simmering slowly. When the tomatoes 
arc cold return them to the syrup, and finish 
cooking. Let them become colil befbre put¬ 
ting them into ths jars. The syrup must be 
boiled down until thick as molasses, and 
poured cold over the tomatoes, Tie them 
down with bladder or waxed paper. 
Peach M urmalade .—We took the small and 
imperfect clings, as they would not admit of 
being removed front the scone in pieces of 
uniform size and shape, pared them, and 
after cutting from the stone, placed in a 
porcelain kettlo with one pint of water to 
two quarts of fruit: boiled until soft ; took 
off, and put through a sieve with a wooden 
potato smasher. Then returned to the kettle, 
adding one pint of sugar to every quart of 
prepared fruit. ; brought to a boil and scaled 
while hot. It can bo sealed without the ad¬ 
dition of the sugar, and when eaten let it be 
sweetened with white sugar to the taste, and 
it greatly resembles fresh peaches. 
To Preserve Green Tomatoes.—Take green 
tomatoes of any size ; poll off the stems ; boil 
them in plenty of water till tender, but do 
not let them break. Strain the water from 
them. M ike a sirup, allowing one pound of 
r-ugar to a pint of fruit boiled ; add bruised 
ginger, lemon peel (pared very thin,) and 
lemon juice according to taste. Boil tho to¬ 
matoes till they are clear. Just before taking 
off the lire add a small quantity of brandy, 
about two tablespoonfuls to six pounds of 
fruit. 
Broiled. Tomatoes .—Cut medium-sized to¬ 
matoes in halve-, and put them upon a grid¬ 
iron, cut surface down. When the surface 
appears to bo somewhat cooked, turn them 
and finish the cooking with the skin towards 
t he lire. The cooking should be gradual, so 
as not to break the skin. Place upon a dish, 
and put a Jittie salt and a lump of butter 
upon each half, aud servo quite hot. 
Blackberry Sirup.- Add a pound of sugar 
to every quart of fruit and let it stand twelve 
hours. Then boil and skim for half an hour, 
first adding a spoonful each of ground cloves, 
allspice and nutmeg. Strain through u flan¬ 
nel cloth and when cool add a pint of brandy 
to evcry quart of sirup. Bottle up tight. 
Blackberry J am. — Take one pound of sugar 
to every pound of fruit. Bruise them and 
simmer gently over a lire for on hour. When 
cool put them into glass jars and Jay over 
them a pieco of paper saturated with brundy. 
Tie up so as to exclude the air. 
Green Com Pie. — Prepare as above, and 
bake with a short under crust. If preferred, 
: i-\ eggs may lie used to eight long ears ; but 
most persons like it best with but four, as 
then the taste of corn predominates. 
ABOUT THE GOUT. 
A great fuss is made about this disease. 
It is ridiculous to do so, for whoever has a 
periodical attack can rest almost certain of 
living to a ripe old age, accidents excepted, 
of course. But it won’t do to interfere with 
it, as it. is n malady which must have its 
course, and then the blood and system is 
purified 08 no doctor or any assistant of na¬ 
ture cr.uld have done it by physic, bathing, 
hot or Cold water cures or any human means 
whatever. 
This affliction sometimes proceeds from 
the high living of ancestors, in which case it 
is trying to patience in an extra degree, and 
in the United States the attacks assume 
Other than the usual and, so to say, legiti¬ 
mate symptoms, which may tie owing to the 
difference in climate and iu living. I have 
seen a great deal Of thegout in England ; my 
father and my grandfather, both plain ten¬ 
ant farmers, had it once a year, and some¬ 
times an extra lit, of it would occur, giving 
two occasions for list shoes, crutches and 
the gig to ride around in, instead of the 
horseback locomotion. Then my father’- 
landlord, a doctor of divinity who gave mil¬ 
lions to hospitals, had very severe fits of the 
gout, and being so rich a man, the medical 
doctors made a fine prize of the otherwise 
hale old man and the gout kept, him living 
till he was 93. Tho doctors claimed the cred 
it of doing it but F know a was not as they 
said, on the contrary, I am positive the gout 
and tho doctor of divinity kept one of t he 
other doctors living in good style till the 
last. 
it was my fate to be the farming manager 
for a tine old bachelor who was a peer of the 
realm and was a martyr to the gout, as he 
expressed It; however, his lordship had an 
aversion to doctors, but dosed himself a good 
deal and took hot baths, and, perhaps, alle¬ 
viating the pain and shortening the dural ion. 
When he was becoming quite old he discon¬ 
tinued all strong measures of relief, eat and 
drank exactly the same while suffering from 
the disease us when free, and during the 14 
years of my service, this non-interference 
was favorable to the violence and length of 
the periodical afflictions and tic lived to he 91. 
Now, either there Is hereditary cause or my 
freo kind of living in England gives a ten¬ 
dency lor gout in my system, arid every 
spring 1 have a swollen foot, hut cireum- 
stances not permitting me to muse a gouty 
limb I cut the boot or shoe, sometimes have 
an easy one made, tint slick to ray work on 
the farm—sometimes I get a bad soro which 
remains unhealed nil Summer, yet I do noth¬ 
ing but use a bandage with a little oil or 
fresh liquor to keep the linen from sticking. 
A. w. F. 
-+«.+- 
EATING TOO MUCH. 
While many people doubtless do eat. too 
much, we believo that some are over anxious 
lest they should err in that direction. The 
following passage, from tho translation of a 
recent paper by Dr. Max von Pt Ucnkofer, r, 
worth noting in this connection “It is only 
a short time ago that it was customary in 
physiology to speak of a superfluous or lux¬ 
urious consumption. According to certain 
physiologists, as long as the body is able to 
perform its functions, even though suffering 
from hunger, to take more food was luxury. 
But Bischoff and Volt fully demonstrated by 
their experiments on nutrition that the re¬ 
sult of a nourishment so restricted is a state 
of want—a continual famine, incompatible, 
in the long run, with the normal conditions 
of life. The body has need of a certain well¬ 
being—of a small excess of nourishment in 
order to preserve its strength and vigor. 
What just prevents death from hunger is 
not sufficient. It is as if wo were to restrain 
the organism from producing any more heat 
than suffices to prevent death trorn oold, 
under pretext that all beyond this limit was 
superfluity and luxury.” 
-- 
A REMEDY EOR CATARRH. 
The following is given, in the belief that, 
it it docs not effect all it promises, it will 
scarcely harm one who experiments with it. 
1 transcribe it. from Harper*.-. Magazine, 1 
will say, however, by way of introduction, 
that few remedies for tie t ofl.ous tll-ieasc 
will effect a permanent cure, unless the pa¬ 
tient strives faithfully to liv, in accordance 
with the laws that govern his being : Take 
live parts carbolic acid, six parts aqua am¬ 
monia (specific gravity, 0.9(59), ten parts dis¬ 
tilled water, fifteen parts alcohol. Mix in a 
wide-mouthed bottle, half filled with cotton 
or asbestos, and snuff up from time to time 
from the bottle. Better applied by inhalat ion 
through the mouth as well as (he nose, by 
pouring a few drops on a porous paper, and 
holding it in the hollow of the hand before 
the face, with the eyes closed. Dr. Brand 
says that it shortens the first, stage of the 
disease, prevents the second, aud alleviates 
all the symptoms. 
--■ ■ ■■ ■ 
Lemon for Diphtheria.—I n a clinical lec¬ 
ture by M. Bucquov, he expressed his pref¬ 
erence for lemon juice, as a local application 
in diphtheria, to acids, chlorate of potash, 
nitrate of silver, per-chloride of iron, alum 
or lime water. He uses it by dipping a little 
plug of cotton wool, twisted arouml a wire, 
In the juice, and pressing it against, t he dis¬ 
eased surface four or five times daily. 
^rientifii} and Useful. 
GROWTH OF THE HUMAN HAIR. 
Comparatively few persons ever think of 
the wonderful rapidity with whch the human 
hair grows. Hair that is regularly trimmed 
grows at tlie rate of One-eighth of an inch per 
week, which iriakoj six inches per year for 
each hair. Now estimating the number of 
hairs on tho head and face of a full-grown 
man at one hundred thousand, which I con¬ 
sider a low estimate, and supposing that he 
lives out liisallofted time of three eeore years 
and ten, wo find that he has produced a crop 
of hair equal to six hundred and sixty-three 
miles in length ! 
The hair flora forty p srsons would be more 
than sufficient to encircle the globe ; and 
that from the whole human family would 
reach to the sun and back I And yet there 
is not enough hair on the market La supply 
the demand; we are dependent upon tho 
vegetable kingdom for a substitute, in order 
that the ladies may have enough t.o make 
them look like scare-crows. There has, like¬ 
wise, been enough too and finger-nails pro¬ 
duced since Adam’s day, to put n cover over 
the whole of the city of London ! 
Glade Spring, Va. John O. Rsbinson. 
-- 
CONSUMPTION OF SMOKE. 
The proprietors of the Cleveland Herald 
have recently applied an apparatus to them 
office chimney which is claimed to be a per¬ 
fect. preventive of smoke and a great saver 
of fuel. The discovery, which the Herald 
thinks is a very valuable one, was purely 
accidental. A mechanic of that city was 
trying t.o secure, a better draft for a sluggish 
lire, and tho thought nccured to him after 
other devices had failed, to try the effects of 
steam. A small pipe was made to conduct 
the “ dry steam ” from the top of the boiler 
to the upper part of tho furnace, where it 
e iterod in two small jo's, striking downward 
on the burning fuel. No sooner was the 
steam Injected into the furnace than the 
sluggish, smoky lire sprang up into a clear, 
bright yellowish and intensely hot fame, 
filling the whom furnace with a loud roar. 
The man found he had not only secured a 
strong draft, but something much more im¬ 
portant, a smokeless fire. As an experiment 
the apparatus was attached to tho furnace 
of the Herald engine, which was converted 
from a neighborhood nuisanco of smoke and 
soot into a smokeless flue. 
-- 14-4 -- 
HOUSING THE FAMILY CARRIAGE. 
There is a common and very vexatious 
complaint from parties, says the Coach 
Makers’ Journal, who store their carriages 
in th’ same building with their horses, or in 
damp carriage-houses, of poor vanish. This 
will happen even after the best material and 
varnish have been used, for no varnish can 
stand tho action of the steam arising in a 
stable whore horses are kept. V r lu u a var¬ 
nished carriage is exposed to an atmosphere 
of ammonia, arising from manure or decay¬ 
ing vegetable matter, tho alkali unites with 
the oil of the varnish, forming an almost im¬ 
perceptible filament of soap, which, when 
the carriage is washed, dissolves in the water, 
is removed, leaving a fresh surface to be 
again acted on by the ammonia, so that the 
oil is gradually removed from the varnish, 
leaving she brittle gum to look like rosin and 
crumble away. Therefore a dry, clean eai - 
riage-huim, entirely separated from the 
stable, or stable manure, is the first thing 
required ; and secondly, to have it re-varn¬ 
ished when it is required, which is often as 
once a year if the carriage is continually 
used. 
