SVIOOBE’S RURAL NEW-YORKER. 
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TO KEEP EGGS OVER WINTER. 
The Farmer’s Advocate, London, Ontario, 
recently offered a prize for the best method 
of keeping eggs over winter. The flr 3 t recipe 
given below took the prize : 
Whatever excludes the air prevents the 
decay of the egg. What I have found to be 
the most successful method of doing so is to 
place a 3mall quantity of salt butter in the 
palm of the left hand and turn the egg round 
in it, so that every poro of the shell Is closed ; 
then dry a sufficient quantity of bran in an 
oven (be sure you have the bran well dried, 
or it will rust.) Then pack them with the 
small ends down, a layer of bran and another 
of eggs, until your box is full; then place in 
a cool, dry place. If done when new laid, 
they will retain the sweet milk and curd of a 
new laid egg for at least eight or ten months. 
Any oil will do, but Balt butter never be¬ 
comes rancid, and a very small quantity of 
butter will do a very largo quant ity of eggs. 
To insure freshness I rub them when gathered 
in from the nests ; then pack when there is a 
sufficient quantity.— E. Alexander. 
Mrs. Win. Church Says the best way she 
liuds is to “take a pot or pail, or anything 
convenient, put about au inch or two of meal 
or any kind of bran (1 generally take shorts 
from flour—being a farmer’s wife, I have it 
on band) in it, put a layer of eggs, either end 
down, close together ; t hen cover with meal, 
another layer of eggs, and so on until the box 
is full, occasionally giving it a shake to All 
well between the eggs. This plan I have 
adopted for years with success, and the last, 
when used—which is often the end of April 
and beginning of May—are as good as the 
first. I commence to pack In September, 
The whole secret lies in carefully selecting 
fresh eggs, packing on end, and keeping the 
air from thorn. Keep in a dry, cool place.” 
J. B. Strathnaim says “ I take a tub of 
any size and put a layer of common salt 
about an inch deep In the bottom. Then 
grease the eggs with butter, and place them 
in the salt with the small end down, so that 
they will not touch the wood of the tub nor 
each other ; then fill the vacancies with salt 
and cover them again about an inch deep, as 
before ; then place another layer of eggs ns 
before ; then salt, alternately, till the tub is 
filled ; then cover the top with salt, and put 
them where they will not freeze, I have 
kept eggs in this manner from September till 
April, as good as fresh eggs. The grease on 
the shell keeps the salt from penetrating, 
thereby keeping the eggs fresh, while the 
saving qualities of the salt keep them from 
becoming putrid. This recipe is both cheap 
and good, as the salt can be fed to cattle 
afterwards,” 
Emily Audinwood, Stanstead Plains, P. 
Q.»says :—'* I have tried several experiments, 
but find none to answer so well as the follow¬ 
ing; I have kept eggs for two years, and 
found them perfectly good when used :—Two 
lbs. coarse salt boiled ton minutes in one 
gallon rain water ; pour off into an earthen 
jar. When nearly cold, stir in five table¬ 
spoons of quick-lime ; let it stand till next 
day; then put in the eggs and keep them 
tightly covered until wanted for use,” 
--— 
PREPARING LETTUCE FOR THE TABLE. 
Many people do no not seem to discrimi¬ 
nate that lettuce needs the complement of 
nitrogenous articles of food, like sugar, the 
yolk of fresh eggs, pure olive oil, beef mar¬ 
row, tried suet or lard. I beg leave to sug¬ 
gest to canny housekeepers to try the follow¬ 
ing method, observed by me In French- 
Switzerland and found palatable : 
In au earthen ware pot or jar, with a 
close-fitting cover, place alternate layers of 
carefully-selected leaves of lettuce fresh from 
the garden or field, and thin slicos of well- 
eured bacon uniformly seamed with lean 
flesh, till the pot is filled. Cover tight to 
exclude air and confine vapors within ; put 
over a steady, moderate lire perhaps’three 
hours; serve up till lukewarm, after thor¬ 
oughly mixing the mess, adding vinegar, 
(white wine is the best,) flavored with one of 
these herbs : spearmint, ostragon, tarragon 
or ravigotte, adding perhaps also some finely 
chopped cloves and yolk of eggs. This will 
be found to be a savory dish. To be sure, 
sweet, prime virgin olive oil, or nice beef- 
marrow in lieu of the bacon, and melted 
gradually with the lettuce stowing, would be 
quite toothsome. 1 supplement the above 
with this extract from the Food Journal; 
SUPERIOR LETTUCE-ORESSIHQ. 
For a family of six, boil three eggs for 
ten minutes, throw them into cold water for 
a minute, remove the shell, cut and mash the 
eggs fine and mix with them two tablespoon- 
fuls of melted butter and sweet oil, as much 
of mustard as prepared for meats, a dash of 
pepper and a little salt. Cut the lettuce fine, 
pour over it viuegar, and sprinkle sugar to 
taste, then mix in the prepared egg. This 
dish is as appetizing as it is nutritious and 
delightful.” 
People ought to discriminate more iu the 
preparation of dark and light-colored so 
called butter-lettuce, quite as much as should 
the grower in producing the varieties in soil 
and with fertilizers adapted to the sort. 
Lettuce would then be more generally con¬ 
sumed, without surfeit occurring in a brief 
period. I shall be glad if the above will 
elicit several approved receipts from eco¬ 
nomical and ingenious housewives. — It. 
Hwlter, in Germantown Telegraph. 
- 
SELECTED RECIPES. 
How to make Apple Dumplings .—This is 
our plan and they are delicious ! First pro¬ 
cure good, sour juicy apples, pare and core, 
leaving thorn in halves. Get all your ingre¬ 
dients ready before beginning to mix your 
dough ; sugar, soda, sour milk, lard, salt, 
flour and apples. Now make dough as for 
soda biscuits, only adding a little more lard 
to make it shorter. Take a bit of dough out 
on the kneading board and after kneading 
roll this as for pie crust. Then cut in pieces 
long enough to cover an apple, allowing for 
lapping the. edges. Put iu two of your apple 
halves, sweeten according to taste, anrl cover 
apple and sugar with dough. Lay the dump¬ 
lings in your bread pan the smooth side up, 
first having your pan well buttered. Pro¬ 
ceed in this manner until you get your pan 
well filled, (bo sure it is a large sized pan 
for they will go off like hot cakes,) then 
place a small bit of butter on the top of each 
dumpling, sprinkle a handful of sugar over 
all, then place in a moderate oven and allow 
them to bake one hour. Serve (not l oo hot) 
with pudding sauce, or with cream and 
sugar. —Cincinnati. Gazette. 
Tomato Catsup .—Wash the tomatoes and 
press them through a fine sieve. To 0 quarts 
of juice and pulp, add the same quautityof 
best vinegar ; then set it over the fire to boil. 
When it begins to thicken, add pimento, 
cloves and pepper, each half an ounce, cinna¬ 
mon a quarter of an ounce, and two nutmegs 
finely grated. Boil to the consistency of thin 
mush, then add four tablespoon fills of salt, 
and take it out of the vessel. When cold, 
bottle ajirl cork tight. Boil in brass or bell 
metal kettle, or tin-lined vessel. This can’t 
be beat. 
Tomato Pickles.—Cut the tomatoes into 
halves and let them soak overnight in salt 
water. Then scald them in pure eider vine¬ 
gar. Be sure they do not boil, as boiling 
makes them soft. Let them stand in tills 
vinegar until they become cold, then put 
them into new, eoliT vinegar. If you prefer 
to have them seasoned, scald some cloves, 
cinnamon and peppers in vinegar and pour 
into the cold vinegar before putting in your 
tom atoes. — Maine, Farm tr. 
Orem Pickles .—A premium recipe. To 2 
gallons of vinegar put 4 ounces black pepper, 
4 ounces ginger, 2 ounces turmeric, 3 ounces 
cloves, 2 ounces allspice, 2 ounces mace, 1 
pint mustard seed, 2 tablespoonfuls celery 
seed, 1 large handful of horse-radish, hand¬ 
ful of garlic, 3 lemons sliced, 2 pounds brown 
sugar. The spices must be vveii beaten. The 
brine should be well soaked from the articles 
to be pickled before they are put in the 
spiced vinegar. 
Gelatine Pudding. —One-half box of gelar 
tine dissolved in one-half pint of cold waiter. 
Beat the yolks of four eggs, add three table¬ 
spoons of sugar, and turn into the gelatine 
and water. Have ready a quart of boiling 
water. Pour the mixture into the milk, and 
stir it until it boils. 
Poor Man’s Pudding .—Two and one-half 
tablespoonfuls of melted butter, two teacup¬ 
fuls of milk, one teacupful of sugar, one pint 
of flour, two teaspoonfuls of cream tartar, 
and one teaspoonfui soda. Bake one-half 
hour. Eat with hot or cold sauce. 
Raised Cake.—Two cups of raised dough, 
two eggs, two cups of sugar, one cup of 
butter, one cup of sweet milk, one teaspoon¬ 
ful of soda, two cups of flour, one cup of 
fruit, cinnamon, clover and nutmeg ; to be 
put in tiie oven at once. 
Poverty Cake .—Two cups of thin cream, 
two cups of stoned and chopped raisins, two 
cups of sugar, four cups of flour, one tea- 
spoonful of soda, salt and spice. 
Corn, Meal Padding .—Two pints meal, one 
pint grated bread, one of molasses, one of 
i brown sugar, one of sour milk. 
Sijijienifl information. 
HYDROPHOBIA. 
A Tribune correspondent says :—There 
seems to be a general belief that there is no 
cure for hydrophobia. This is another man¬ 
ifestation of ignorance, which arises from a 
lack of knowledge of the disease. In order 
to allay any fears in this respect I will men¬ 
tion two or three of the best authenticated 
remedies. In Detroit a case was brought to 
the hospital for treatment, and, after con¬ 
sultation, an injection under the skin of 
large doses of morphine was decided upon. 
A speedy and permanent cure followed. The 
administration of chloral hydrate in twenty 
grain doses, is indorsed by several practi¬ 
tioners of extended reputation. Dr. Pan- 
coast recommends the use of acid nitrate of 
mercury, as prophylactic treatment for the 
bite of a rabid animal; and Dr. Buisson, a 
distinguished Fran eh physician, says he nev¬ 
er knew a case to fail of recovery where the 
patient was repeatedly placed in steam baths 
varying in heat from fifty-seven degrees to 
sixty-three degrees centigrade. 
Avoiding technicalities, and endeavoring 
to free you from the annoyances of details, 
I have sought to show that hydrophobia, if 
it exists at all as a distinct disease in man, is 
of such rare occurrence as to bo exceedingly 
problematical, that what is called hydro¬ 
phobia is often stimulated or induced by 
fear ; that when a dog is prostrated by sick¬ 
ness he is not necessarily dangerous ; that 
the whole theory of hydrophobia is founded 
upon a series of assumptions unsupported by 
facts ; that the disease is curable, and that 
fears concerning it, should no longer be en¬ 
tertained. 
-- 
MILK DIET IN DYSENTERY. 
Dr. Barret states in the Archives de 
Medicine Nucule, that he lias used milk in 
chronic dysentery among soldiers and sailors 
return in;;' from China. lie considers a milk 
diet superior to all other treatment in such 
eases. The milk must bo pure, unmixed 
with water, as fresh as possible, and not 
boiled. Sufficient milk was given to a pa¬ 
tient, but nothing else allowed to pass his 
lip— Diarrhea, if it, appears, lasts bub a few 
days. No change of diet is to be made, and 
no medicine given. If the physician fears 
the persistence of the diarrhea, a small 
quantity of bismuth must bo prescribed. If 
the milk pass t hrough the bowels undigested, 
pepsin will remedy the defect in the di¬ 
gestive process. After a time the fraces 
become solid, the patient thinks himself 
cured, and craves other food. This is the 
dangerous period, l' u r too early relaxation 
of the diet may can a relapse. White of 
eggs, rice, cream, and the lightest possible 
things are to be admitted sparingly ; and 
when the patient feels convalescent, and will 
endure the restrictions no longer, he is to 
return by the slowest degrees to his former 
diet. 
HEAT AND DISEASE. 
During the reheating of the furnaces in 
an iron establishment in England, says the 
British Journal of Science, the men worked 
when the thermometer, placed so as nob to 
bo influenced by the radiation of heat, from 
the open doors, marked 12(1 degrees. In the 
Bessemer pits, the men continue a kind of 
labor requiring great muscular effort at 140 
degrees. In some of the operations of glass- 
making, the ordinary summer working tem¬ 
perature is considerably over 100, and the 
radiant heat to which the workmen arc sub¬ 
jected far exceeds 212 degrees, in a Turkish 
bath, the shampooers continue four or live 
hours at a time in a moist atmosphere at 
temperatures ranging from 105 to 110 de¬ 
grees. In enamel works, men labor daily in 
a heat of ever 300 degrees. On the Red Sea 
steamers, the temperature of the stoke hole 
is 145 degrees. And yet in none of these 
cases does any special form or type of dis¬ 
ease develop itself. 
- »♦» 
WORK AS A WOMAN’S CURE. 
Prof. IIuxley says “ Wo have hoard a 
great deal lately about the physical disabil¬ 
ities of women. Borne of these alleged im¬ 
pedimenta, no doubt, are really inherent in 
their organization, but nine-tenths of thorn 
are artificial—the products of their mode of 
life. I believe that nothing would tend so 
effectually to get rid of these creations of 
idleness, weariness, arid that ‘ over-stimula¬ 
tion of the emotions’ which, in plainer 
spoken days, used to be called wantonness, 
475 
than a fair share of healthy work, directed 
toward a definite object , combined with an 
equally fair share of healthy play, during 
the years of adolescence ; and those who are 
best acquainted with the acquirements of an 
average medical practitioner will find it hard¬ 
est, to believe that the attempt to reach that 
standard is likely to prove exhausting to an 
ordinarily intelligent and well-educated 
young woman.” 
.--■ 
HYGIENIC JNOTES. 
Chloral for Headache.— Dr. E. M. Nolan, 
in the Atlanta Medical and Surgical Journal, 
describes the following cure of a very painful 
headache in a lady. He dissolved 15 or 20 
grains of chloral in very little water, and 
with the tip of a finger rubbed it upon one 
of her temples until she could sensibly feel 
the burning, and the skin was reddened. 
The part rubbed was no larger than a silver 
dollar. That pain was entirely relieved and 
remained so. Tile Doctor lias also used this 
method of applying chloral for headache 
with success in many other cases, sometimes 
rubbing on one temple, and sometimes on 
both. No permanent sign is left. 
Buttermilk for the Aged .—A paper was 
recently read before the French Academy, 
extolling the virtues of buttermilk. It claims 
that this article contains an acid that de¬ 
stroys the incrustations which form on the 
arteries, cartilages and valves of the heart, 
and states that a constant use of buttermilk 
will free the system from troubles which 
inevitably causes death between the seventy- 
fifth and hundredth years of man’s life. 
What i3 the remedy for the Squash Borer, 
or the grub that attacks the Squash Vines ? 
Tarn troubled Rome with them, and one of 
my neighbors is losing all of liis squashes. 
1 see it i spoken of in Harris’ work on 
Insects Injurious to Vegetation, page 831, as 
the "Squash Vine Acgeriu,” but no cure is 
suggested. A remedy, I think, would be 
gratefully received by many of the readers 
of your paper. On examining the dead 
leaves T round someth ing that looked like 
eggs in clusters, of a dark amber color.—A 
Subscriber. 
Tub cucumber borer is a difficult insect to 
destroy, as the moth lays her eggs on the 
stem near the root, when they hatch, the 
young grubs taking refuge within the vine. 
Frequent applications of ashes will some¬ 
times prevent the moth from depositing her 
eggs, but this is not an infallible preventive ; 
but we do not know of anything better. 
Perhaps bouio of our readers can throw light 
on this subject. The eggs found on the 
leaves were those of another insect. There 
are several which feed upon the foliage of 
cucurbitaceous plants. 
--- 
CORN OR COTTON WORM. 
The inquiry of “ W. B. W.” of Norfolk, 
Va., is not very explicit, but we presume he 
desires to know what kind of moth is the 
parent of the worm found inside of the 
husks of com and feeding upon the grain. 
This worm is said to he identical with the 
Cotton Ball Worm of the Southern States. 
There are usually two broods of this worm 
in the Northern States, and we know of no 
effectual preventive, but every worm found 
shou Id be destroyed. The moth is somewhat 
variable in color, but that of the front wings 
is a pale elay yellow, of a greenish tint, with 
pale olive-colored patches and a dark spot 
near the center of each. The hinder wings 
are of a paler color than the front, margined 
with dark-brown. The moths drop their eggs 
on the silk of the young ears of corn, where 
they hatch, the young worms crawling down 
into the ear, where they feed on the soft 
kernels. 
-♦-*-*- 
Salt for Green Worms on Cabbages.— 
A correspondent of the Am. Agriculturist 
writes :—Last fall a green looking worm ate 
up most of the late cabbage in Central Ohio, 
It was a rare thing that a patch escaped. 
Visiting a friend, I noticed they had the 
finest kind of cabbage heads. Upon being 
asked how it came that they had such nice 
cabbages, while other folks’ were all des¬ 
troyed by the worms, the lady replied that 
she noticed the worms were eating theirs, 
and took common table salt and sprinkled 
them quite freely; that it seemed to rust or 
burn the plants a little at first, but the worm 
quit at once, the cabbage soon recovered, 
and made the best crop they had for ten 
years. I determined to leam a little from 
this good housewife. 
