(Domestic (Bcunamii. 
ON HEALTHFUL FOOD. 
[A lady correspondent (Charlotte Soul- ap 
lard) sends us, among others, the following QQ 
selection under the above heading :] a j 1( 
The person who decides what shall be the kn 
food and drink of a family and the modes of th 
Its preparation, is the one who decides, to a en 
greater or less extent, what shall be the pi; 
health of that family. The woman who wise- ha 
ly adapts the food and cooking of her family co 
to the laws of health removes one of the di 
greatest risks which threaten the lives of sic 
those under her care. “Who drinks beer Pi 
thinks beer/’ says the old proverb ; but no- pa 
body can think at all rightly with tad food fo 
in his stomach. And if only we would study pi 
cause and effect as we ought, we should find dv 
that a great many evils now attributed to a nl 
mysterious Providence, or to Satan, would th 
fall into position and label themselves, “ Pie- w 
crust,’’ “Grease,” “Soda,” “Hurry,” the gt 
stomach, that patient, long-suffering little 
servant, being found to be at the bottom of n< 
many of those insurrections of our nobler j r 
faculties over which we mourn. „ r 
In winter the body requires ample supplies bi 
of fuel to keep up the animal heat, in addi- s j 
tion to what is necessary to make up for mus- 
cular and mental waste. These supplies are c< 
found in such food as contains large proper- %v 
lions of carbon, for coal under one name or y, 
another keeps our engines moving, our fires „ 
burning, our hearts beating. The oils, as ,31 
butter and lard, are composed mainly of ear q 
bon, and this element enters largely Into all w 
the starchy foodB, as the grains, rice, potatoes, q, 
peas and beans, corn meal, beside containing 
starch, have a larger proportion of oil than c 
any of the other grains, unless It be buck- n 
wheat; therefore these two articles areespe- ^ 
cially suited to a winter diet. Aekls or fruit y 
should be used with all food containing oils, E 
as they are indispensable to a perfect diges- 
tion and a healthy condition of the blood. f 
On the same principle nuts and cider should ■ 
be taken together. g 
For Btudents and sedentary people, Gra- , 
ham and oatmeal mush are highly recoin- , 
mended. Corn meal is good food for muscu¬ 
lar labor but poor for mental exertion. Phos¬ 
phate of lime is needed to give firmness to * 
the bones and to supply material for the 
teeth. Pure milk or kernels of wheat are the ' 
only articles that contains nil the elements ^ 
demanded for every part of the body. A 
thousand pounds of wheat flour only contain 
sixty of bone material, while the same 
amount of bran that is thrown away contains 
seven hundred pounds of bone material. As 
said before, a grain of wheat contains all the 
elements demanded for the body. The white 
central part is chiefly carbon in the form of 
etarcll, which supplies fat and food for the 
capillaries. The outer portion is chiefly ni¬ 
trogen, which nourishes the muscles, and the 
lower part is principally phosphorus, which 
nourishes the brain and nerves. And these 
elements are in due proportion to the de¬ 
mands of the body. A portion of the outer 
covering of it wheat kernel holds lime, silica 
and iron, which are needed by the body and 
are found in no other part of the grain. The 
woody liber serv-es by its bulk and stimulat¬ 
ing action to facilitate digestion. It is there¬ 
fore evident that bread made of unbolted 
flour is more healthful than that made of su¬ 
perfine flour. 
Experiments have proved that fine flour 
alone will not sustain life more than a month, 
while unbolted flour furnishes all that is 
needed by the system. There are cases where 
persons cannot use such bread on account of 
its irritating action oil the coats of the stom¬ 
ach. For such a kind of wheaten grit is pro¬ 
vided, containing all the kernel of the wheat 
except the outside, woody fiber. We t hink 
that if the Graham flour was sifted the diffi¬ 
culty would lie remedied. Dyspepsia, liver | 
disease, nervous ailments, decaying teeth and 
deficiency of bone material, are some of the 
evils resulting from depriving the great staple 
of human food of its most active and import¬ 
ant elements. Beans, barley and oatmeal 
have about three times more of the bone¬ 
building and teeth-fceding element than the 
best beef steak. A distinguished physician 
says :—“ If you want your children to grow 
up to a well-developed, vigorous and health¬ 
ful manhood and womanhood,* you must 
attend especially to the hone-buildina during 
the period of growth. The fat and flesh can 
be put 0 D afterward, but not one hundredth 
part of an inch can the bones be made to take 
on after the Beason of growth has come to an 
end.” 
SELECTED RECIPES. 
How to make Apple Dumplings .—This is __ 
our plan, and they are delicious First pro¬ 
cure good, sour apples, pare and core, leaving 
them in halves. Get all your ingredients, 
sugar, soda, sour milk, lard, salt, flour and 1 
apples. Now make dough as for soda biscuits, sta 
only adding a little more lard to make It !>» 
shorter. Take a bit of dough out of the ev< 
kneading board, and, after kneading, roll evi 
this as for pie-crust. Then cut in pieces long wl 
enough to cover an apple, allowing for lap- bo< 
ping the edges. Put in two of your apple Fa 
halves, sweeten according to taste, and un 
cover apple and sugar with dough. Lay the mt 
dumplings in your bread pan, the smooth cal 
side up, first having your pan well buttered. sp< 
Proceed in this manner until you got your tin 
pan well filled, (bo sure it is a large sized pan, pe 
for they will go off like hot cakes), then eai 
place a small bit of hotter on the top of each otl 
dumpling, sprinkle a handful of sugar over of 
all, then place in a moderate oven and allow an 
them to bake one hour. Serve not too hot, ha 
with pudding sauce or with cream and su- an 
gar .—Cincinnati Gazette, I wl 
Breakfast Rolls.— Take a coffeecupful of 
new milk ; two beaten eggs ; half a cup of Hc ' 
fresh yeast; a teaspoonful of salt; a tea- 
spoonful of sugar ; two tablespoonfills of 1 
butter or sweet lard; stir in briskly enough 'U 
sifted flour to make a stiff batter. They re 
should bo mixed in this way at lea time, and A. 
covered up to rise. Late in the evening, 
when the dough is light, mold it out on the ^li 
board and put back in the pan, and cover a( 
I ain. In the morning tear off, but do not > t: 
t, in pieces of sufficient size to twist up 
,0 rolls, working it as little as possible; ** 
ien they puff up, bake in a quick oven, and 
t them while hot. ^ 
Dalmeal Mush.—As a general rule, the 
arscr the meal the better the mush. The 1 
sal in which the kernels are barely broken j 1 , 
two once, is next in quality to the groats, 
liich are not broken at all. Pour one " 
easure of this coarse oatmeal into three 
id one-half measures of boiling water. Stir \ 
casionally, and boil briskly until the meal 
evenly diffused through the water, then * 
t the kettle back where it will barely aim- “ 
er, cover close and let it cook an hour 1 
ithout. stirring. Then dish und serve warm. ° 
Spired, Veal . — Chop 3 pounds of veal steak [ 
id one thick slice of salt pork as fine as < : 
.Visage meat; add to it 3 Boston crackers fl 
>lled fine, X teacup of tomato catsup, 3 <; 
ell-beaten eggs, IX teaspoonfuls salt, 1 
■aspoonful pepper, and 1 grated lemon. ( 
[old it in the form of a loaf of bread, in a t 
nail dripping pan ; cover with 1 rolled ^ 
i-acker and baste with a teacupfvd of hot , 
rater and 3 tablespoonfuls of butter. Bake , 
tree hours, basting very often. This is an ‘ 
legant dish for tea. ] 
Shin of Beef Soup.— Have the shin well , 
racked up ; put it to boil in five or six quarts . 
£ water ; boil it five or six hours ; skim it 
cry often. Cut up very fine, hall* a white 
abbage ; chop two turnips and three onions ; 
>ut them all into the soup with pepper and 
alt, and boil it two hours; take the bone 
,nd gristle out before serving. If you have 
ome raised dough, make up a dozen balls, 
he size of a nutmeg, drop them into the 
oup and let them boil half all hour. 
Tomatoes—A New Dish.—Slice ripe toma- 
nes as thin as you can conveniently, dip 
ihem in flour, both sides, with pepper and 
salt; have some boiling lard ready in a pan 
vnd fry them a nice brown ; then add a 
ittle butter if you like, and Berve I tot for 
oreakfast. Some prefer the green ones done 
in the same way ; both are a substitute for 
sgg-plants .—Germantown Telegraph. 
Corn Balter Bread.—Take six teaspoonfuls 
of flour, and three of corn meal, witli a little 
salt ; sift them, and make a thin batter with 
four eggs and a sufficient quantity of milk ; 
bake in small pans in a quick oven. 
Chile Sauce .—Take 5 large onions, 8 green 
peppers, chop fine—30 ripe tmatocs, cut up, 
5 tablespoonfuls sugar—3 of salt—8 cups 
vinegar, and boil all together two and a half 
hours, and bottle for use. 
That Yeast Chapter .—Mama wishes to 
know if Mrs. W. A. Tower did not put yeast 
into the mixture to raise it over night, or 
only just as she has put it in the paper of 
Oct 17.—Maud. 
All housekeepers are reminded that while 
their husbands are (or ought to be) “slicking 
pp” the outer premises, the “kitchen cabi¬ 
net” should not be overlooked. 
Wanted Recipe, for Waffle Cake .—Will 
some of the lady correspondents of the 
Rural, please send a good receipt for Waffle 
Cake ?— Carrie. 
IMuralt.'it. 
THE WHITE-HEADED EAGLE. 
W tth no exception, the white-headed eagle t 
stands foremost among our birds in size and r 
impressive appearance. None who have 1 
ever seen the so-called majestic bird, will £ 
ever forget their first sight of him. Those 3 
who have gained their information from old £ 
books, do not see this bird in a right light. ' 
Far from being a bold, noble bird, is the one 1 
under consideration. Let mo illustrate tliis ; t 
many authors who have written enthusiast!- 1 
cally, affirm that the scream of the present * 
species is something very impressive to hear ; 1 
the flight, it is claimed, is in large circles, < 
performed at a great distance above the 
earth ; the boldness exceeds that of any 
other North American avis, in the fauaticism 
of the writer. From personal observation, 
and conversation with men who have lived 
half their lives in their vicinity, I obtain'my 
authority to remodel these remarks some 
what. 
To the first, 1 maintain that the “shrill 
screum ” of the eagle may be imagined, by 
hearing that of a common red-tailed hawk. 
I asked a boatman on Oneida Lake what 
quality of voice this bird possessed ; and he 
replied “ O, kind of a squealing voice ?” 
A little later, I had the Opportunity to hear 
it, and positively assert that it did not exceed 
the words of my informer. To the second, I 
I affirm that the eagle sails but little while in 
its resident vicinity. The flight is performed 
by long, slow, steady flappings, not unlike 
that of the hen-hawk, only slower. I ob¬ 
served it sail In circles but little, and conclude 
that it does so veiy unfrequently. It selects 
no particularly large tree in which to build 
nor perch; any old stump near the water 
answering the purpose. The third observa¬ 
tion, 1 am able to dwell upon only from the 
words of the fishermen. The bird molests no 
other bird, and, according to my informant, 
does not attack the fish hawk. I have not 
seen the latter bird attacked ; neither has 
the man. 1 will not disagree witii ornitholo¬ 
gists that it does not attack the Osprey, as 1 
have no ground for it. All this tends con¬ 
siderably to show the true character of this 
bird. It has no particularly majestic ap¬ 
pearance, only that produced by the contrast 
of the head and tail, and body while in the 
air ; the two former being white, the latter 
dark. 
The food consists of fish, principally dead 
ones, which float upon the water. In ex¬ 
treme cases, it attacks poultry ; and iu the 
winter will attack rabbits and squirrels. 
The white of the bead and tail does not 
appear until the third or fifth year, the ante¬ 
cedent color of those parts being dark choco¬ 
late or umber brown. The llaltaeluH leuco- 
1 cephalus is easily kept alive, it being hardy 
i and living on any kind of flesh. Localities 
& about lakes are the most, frequented. Birds 
5 remain in locality of the neat all winter. 
’ Utica, N. Y., 8. L. Willard. 
1 --—■ 
HOW TO CATCH GROUND MOLES. 
Friend Moore:- It is not my intention to 
write you a long art cle upon an old and 
mostly worn-out subject, but I am of the 
opinion that I can help A. W. Bliss in a 
good degree to approximate total annihila¬ 
tion to that “Troublesome Ground Mole.” 
The first and all-important duty is to study 
aud learn quite perfect this pest’s habits, for 
he has undeviating ones. This, however, will 
not require mueh time or patience, and 
whilst he is thus employed he can, if he will, 
murder a barrow load; always provided that 
they are as numerous with him as they are 
with me. After he has acquired this, then 
the next thing is “ eternal vigilance ,” for 
without this latter his precious time is 
wasted. When l had became thoroughly 
posted and at work, the heaps of dead moles 
around were very pleasant to contemplate. 
My first effort in less than two hours counted 
all told, 18 taken from two runways or “bur¬ 
rows,” just twenty-two feet apart. 1 have 
taken 11 from one running in one morning 
before breakfast. I have tried all known 
and some unknown ways to exterminate 
these pests, but the only sure way is to go to 
the runway, and with the foot press down 
about two feet in length of it. If you have 
learned his habits you will be sure to be 
there at the time he is busy repairing dam¬ 
ages, which, with me, is as soon in the morn¬ 
ing as you can discover his movements. He 
will be sure to be on hand either then or 
near noon, or in the evening, or soon after a 
shower. Be sure that the wind is not pass¬ 
ing from you over the runway; remain per¬ 
fectly quiet while on duty, for the smallest 
jar or faintest, scent and your game assumes 
a perfectly quiescent state until the hour for 
his next movement comes. 
In the foregoing I have deemed it quite 
unnecessary to tell Mr. Buss the way I take 
the mole from his runway. My method 
might not suit him; but I will say, for the 
benefit of other Rural readers, that T stand 
four or five feet distant, and when his mole- 
ship has advanced 8 or 10 inches into the 
pressed-down part, then, while he is busy at 
work, I plant my boot, with my foot, inside, 
right on the top and a little bit behind the 
earth he is moving and take him ont, with 
my hand. Borne use a hoe, but I am more 
sure with the foot. In eight times I missed 
my mole but once, and this in my first 
endeavors. I now am sure every time. 
Perry Co., Ind. Jno. C. Wade. 
INTRODUCTION 
OF FOREIGN 
BIRDS. 
SONG 
A society exists in Cincinnati under the 
title of the Cincinnati Acclimatization Socie¬ 
ty, its object being to effect the introduction 
of Buch foreign birds as are worthy of note 
for their song or their services to the farmer 
and horticulturist. The Indiana Farmer 
says that last spring it expended $5,000 in in¬ 
troducing fifteen additional species of birds, 
and that it 1ms successfully accomplished the 
acclimatization of the European skylark, 
which is stated now to be u prominent feature 
of the summer landscape in the vicinity of 
Cincinnati. Among the species which it is 
proposed to introduce is the European tit¬ 
mouse, considered abroad as one of the most 
successful foes to insects injurious to vegeta¬ 
tion. 
in 131 cnic Jnfflrmation. 
TREATMENT OF HEADACHE. 
Dr. Lauder Brunton, in a paper “ On 
the Action of Purgative Medicines,” recently 
published in the Practitioner, writes:— 
“ The Administration of a brisk purgative, or 
small doses of Epsom salts, thrice a day, is a 
most effectual remedy for frontal headache, 
when combined with constipation ; but if 
the bowels be regular, the morbid processes 
on which it depends seem to be checked, and 
the headache removed even more effectually 
by nitro-hydrochlorio acid or by alkalies, 
given before meals. If the headache be im¬ 
mediately above the eyebrows, the acid is the 
best; but if it be a little higher up, just 
where the hair begins, the alkalies appear to 
nie to be the more effectual. At the same 
time that the headache is removed, the feel¬ 
ings of sleepiness and weariness, which fre¬ 
quently lead the patients to complain that 
they rise up more tired than they lay down, 
generally disappear.” 
HOW TO KEEP WARM. 
One way not to keep warm, is to drink 
freely of hot drinks ; to keep the pores of the 
skin closed ; to cat more than can be digested ; 
to sit over a hot-air furnace ; to lace tightly ; 
wear tight garters, tight shoes, tight gloves, 
and bundle up with “ heaps” of warm cloth¬ 
ing ; wear mufflers around the neck, and 
avoid a breath of cool fresh air ; take wine 
or bitters before meals, and pills to aid 
digestion after eating. Do this daily, a 
month or more, and you will be as tender as 
a tropical house-plant, and will take “ dread¬ 
ful colds” on the slightest exposure. Hot 
drinks just before going out are especially 
favorable to induce chills; and this is about 
the way many arc now trying to cheat 
nature and to prolong a miserable existence. 
-- ♦♦♦ -- 
HYGIENIC NOTES. 
To Remove Warts from Hands.— Purchase 
a dime’s worth of spirits of hartshorn ; bathe 
warts, or, if very numerous, that portion of 
the hand where the warts are, with a small 
portion of the spirits of hartshorn, each night 
and morning, for about three weeks, not 
washing the hands immediately after. The 
use of it will not cause any pain unless it 
comes in contact witli a cut or bruise. A 
cure is usually affected In about three weeks. 
Raw Beef f(rr Dysentery.—Taka half a 
pound of juicy beef, free from any fat, mince 
it very finely, then rub it into a smooth pulp, 
either in a mortar or with an ordinary pota¬ 
to-masher, and press it through a fine sieve. 
Spread a little out upon a plate und sprinkle 
over it some sail, or some sugar if the child 
prefer it. Give it alone or spread upon a 
buttered slice of stale bread. It makes an 
excellent food for children with dysentery. 
