quart, rennet a large spoonful. Heat the 
milk and add the rennet. Boil until the 
curd separates and is all taken off. This 
forms a very agreeable nutriment. 
Lemon Pie. —One lemon. 3 eggs, 5 table¬ 
spoons sugar ; grate the lemon rind into the 
yelks, and mix the lemon juice with the 
sugar; beat the whites, and mix all 
together. 
Corn Meal Pudding. —One pint boiling 
milk, with one pint meal s'irred in ; one 
pint cold milk, two eggs, one-half cup sugar, 
salt and spice ; bake two and a half hours. 
Cup Cuke. —One coffee-cup butter, two do. 
sugar, three do. flour, one do. sweet milk, 
three teaspoons bakiug-powder, six eggs, 
leaving out two yelks ; flavor to suit. 
Favorite Tap/ova Pudding.— 1 cup tapio¬ 
ca, soaked over night. 1 cup sliced apple, ! 
lemon peeled and sliced; bake until the 
apples are doue ; serve with cream. 
Chocolate Cunt-ant. — Tour tablespoofulns 
grated chocolate, h. pint water; let it boil 
10 minutes ; pour in 3 pints of custard made 
in the usual way—a very nice dessert. 
Com-St-arch Cake. —The whites of 2 eggs, 
well beaten, 1 cup sugar, l of flour, I of corn¬ 
starch, }.j cup sweet milk, 1 . cup thick cream, 
2 teaapoonfuls of baking powder. 
Bavarian Cream. —One quart xnilk, % box 
gelatine, 2 eggs ; soak the gelatine in milk 
before cooking; 2 tablespoons white sugar, 
lemon to flavor ; boil iu mold. 
Chocolate f’uke,—One cup chocolate, 1 cup 
molasses, cup milk, l cup sugar ; boil 20 
minutes ; when nearly done, add a piece of 
butter the size of an egg. 
Sponge Cake, —Two and one-half cups 
sugar, five eggs, three and one-half cups 
flour, one cup boiling water, two teaspoon¬ 
fuls baking powder. 
Gingerbread. —l‘ j cups sour milk, l’j cups 
molasses, salt, cup shortening, 1 1 tea¬ 
spoons salcrat us. Then stir flour enough to 
make u stiff batter. 
Silver Cake, —Whites of is eggs, 2 cups 
sugar, cup butter, ;; v cup milk, 3 cups 
flour, 2 spoonfuls baking-powder. 
Bold Cake. —Yelks of 5 eggs, 1 ;1 4 cups 
butter, 1 cup milk, l 1 * cups flour, 1 cup 
sugar, 2 spoofulns baking-powder. 
Qinf,tr Snag *.—1 cup molasses, 1 . 2 cup 
sugar, H cup warm water, 1 teaspoon soda, 
2 tablespoenful* ginger. 
hive. Some contend a hive should be large. 
Others say twelve iuches square is the 
proper dimensions for a standard hive. Now, 
my experience with large hives has been 
anything lmt satisfactory; thej T neither 
gave new swarms nor a largo amount of 
surplus honey. Of course 1 speak of work¬ 
ing these hives for box honey. 1 think an 
extractor would show better results, lmt my 
experience in the other extreme of hive has 
been no better. A hive twelve inches 
square is too smull for bees in any place. 
The swarms from such hives will be small 
and generally inferior compared with 
swarms from larger hives. There is but 
little room for surplus bee*, and therefore 
not a very largo amount of honey can bo 
expected, and with the best of care in two 
or three years the bees will be gone. 
Between these two extremes, I believe Is 
found the correct medium. A hive sixteen 
inches long, twelve inches wide and twelve 
inches deep and frames to fit, and have it so 
constructed that side boxes or extractor can 
he used, if the season requires it, comes 
nearer to what I think is the. hive for general 
use. The frames are of convenient size, and 
safe to handle for either extracting or other 
uses. The size of the hive is ample for the 
wants of the bees, either in summer or 
winter, and I think we w ill hear of less 
mortality among the bees wintered in this 
hive than iu our shallow ones, and I think 
for surplus honey will tic satisfactory. Of 
course I am speaking, f nbvng bees in the 
North. If we were in the Southern Slates, 
no doubt a different hive would lie required. 
I believe it is often the ease that localities 
cause very much contention about the style 
of hive and the management ol bees, and 
were we to consider from each other’s stand¬ 
point and reason accordingly, it would save 
us many jangles in bee culture. 
NEWS AND NOTES FOR PATRONS, 
SELECTED RECIPES 
Pomona Guanoes have been determined 
upon in Wisconsin. 
There are 610 Granges in Arkansas, and 
they are still growing. 
The Patrons of Alabama will hold the State 
Fair under their auspices. 
The Texas Patron, a new Grange paper, 
lias made its appearance at Crockett. 
The Michigan legislature has passed a law 
to incorporate the State and subordinate 
Granges. 
The St. Louis County Grange, Me., will 
shortly establish a Grange store and depot at 
St. Louis. 
A Grange lire and lightning insurance 
company has been organized in Grundy 
County, la. 
Magnolia Grange is conducting a co-op¬ 
erative store at California, Moniteau county, 
Mo., with success. 
Many Southern Granges are helping each 
other, by supplying the means to raise the 
present growing crop. 
Brother Kingsbury of the Indiana 
Farmer, has been elected Secretary of 
Capital Grange, 3, Indiana. 
Open sessions of the Grange when dis¬ 
cussions on farm matters are before them 
are recommended. A good idea. 
A Grange in Kentucky has completed an 
arrangement to catch and pursue to convic¬ 
tion the horse thieves iu its secti.m. 
Tins Grange elevator at, Red Oak, la., will 
be enlarged this year. A now elevator will 
also he built by the Patrons at Villisca, 
(.’ass Grange, 1)19, Indiana, reports an 
agency for business purposes with a cash 
capital of si,noti, and all prospects favorable. 
Under the new National Grange constitu¬ 
tion more than one degree may be conferred 
at one meeting, but not on the samo person. 
The Patrons of .Montgomery County, O., 
have organized a oo-opemtivo store for the 
sale of farm machinery, &e., with a capital 
of #60,0W. 
Patrons in Texas who grow cotton have 
the use of worm killing compounds at live 
cents an acre ; non-patrons are charged 26 
or 60 cents. 
The Secretary and Lady Assistant 
Steward of Relf's Bluff Grange, 40, Arkan¬ 
sas, recently were married in the Grange by 
the Chaplain. 
The Patrons' Helper says “Iowa does 
not circulate its ritual In the German lan¬ 
guage ; the State Grange haa not made or 
issued a ritual of any kind.’’ 
Council No. 1 , Sovereigns of Industry, 
New York City, has elected James F. Porter 
as its President, in place of H. R. Matteson 
(President of the State Council) resigned. 
The Patrons’ manufacturing company of 
Muscatine, have something over #20,000 in¬ 
vested, and manufacture weekly 24 wagons, 
60 cultivators,42 plows and as many buggies, 
besides other articles. So says the Iowa 
“How to Keep Furs,’’ is thus told in the 
Western Rural by a “ Young Housekeeper” 
of Minnesota “ I would say in reply to the 
question “How shall 1 keep fill’s ?” that I 
purchased a set of one of the leading fur 
houses of Chicago, three years ago and made 
inquiry there and was told that they always 
scaled theirs up before the 1st of May (that 
being the month in which the moth miller 
commits its depredations.) Put your furs 
into their box and with good paste or mucil¬ 
age fasten a strip of paper over the crack 
left between the lid and box aud put them 
in your closet. You need not eutertaiu 
fears that the fall will And them anything 
but safe and free from the unpleasant odors 
that tobacco, camphor, etc., always leave 
in furs.” 
Scrap Padding. —Put the scraps of bread, 
crust and crumb, into a bowl, with sufficient 
milk to cover them well. Cover with a 
saucepan lid or plate, and put it into the 
oveu to soak for half an hour. Take it out 
and mash the bread with a fork until it is a 
pulp; then add a handful of i nidus and as 
many currants, a teaspoonful of brown 
sugar, half a cup of milk, some candied 
lemon peel, and one egg. Stir it up well, 
grease a pudding dish and pour the pudding 
in. Grate over a little nutmeg, put it into 
a moderate oven, and let it bake for an hour 
and a half. 
Maize- Pudding. —To two cups of cold 
boiled hominy, add three cups chopped ap¬ 
ple, the juice of two small lemons, one-third 
of a cup of sugar, and two-thirds of a cup of 
Zant-e currants. Mix very thoroughly, be¬ 
ing sure not to have any lumps of cold homi¬ 
ny. Bake one hour or more in a moderate 
oveu, or until of a light brown ; serve cold. 
Good for lunches.— Science of Ileallh. 
Chicken Cheese. —Did you, reader, ever eat | 
any? We like it. Boil two chickens till ten- j 
der ; take out all the bones and chop the j 
meat tine ; season to lasle with salt, pepper 
and butter; pour iu enough of the liquor 
they are boiled iu to make moist. Mold it 
in any shape you choose, and, when cold, 
turn out and cut into slices. It is an excel- 
leut traveling lunch. 
liaised Doughnuts. —One pint of milk, two I 
eggs, one cup of yeast; mix with flour to [ 
make stiff batter. Lot it raiso several hours. 
Then stir in two cups of sugar, three-fourths 
of a cup of butter, two-thirds of a teaspoon- 
ful of soda, spice aud salt to taste ; mold it 
and let it rise again. 
Gelatine Pudding. —Half a box of gelatine 
dissolved in half a pint of cold water. Beat 
the yelks of four eggs aud three tablespoons 
of sugar, and turn into the gelatine and 
water. Have ready a quart of boiling milk. 
Pour the mixture into the milk and s’.ir it 
until boiled. 
Fried Pork Steal;.—Cut off the rind, and 
if there is enough fat ou the pork to fry it, 
rub it with salt, sage and pepper, and fry 
until thoroughly done ; be careful not to 
burn it ; it should fry slow and a long time ; 
serve the gravy as it is, or add water and a 
little flour. 
Rice Pancakes. —Boil half a pound of rice 
to a jelly. When cold, mix with a pint of 
cream, two eg s, a little salt and nutmeg. 
Stir in four ounces of butter, just warmed, 
and add as much flour as will make batter 
thick enough. Fry in as little lard as possi¬ 
ble. 
Light Rye- Tea Cakes.—One pint of sweet 
milk, two eggs, a tablespoonful of brown 
sugar and a lurge pinch of salt. Add enough 
rye flour to make it as stiff as common 
griddle cake batter. Bake half an hour in 
“ gem pans.” Serve hot or cold, as desired. 
To Prevent Tin Rusting.— Rub fresh lard 
over every part of the dish, and they put it 
in a hot oven and heat it thoroughly. Thus 
treated, any tin ware may be used in water 
constantly and remain bright and free from 
rust iadeflui ely. 
Tapioca Jelly. —Wash a teacupful of tapi¬ 
oca, soak it for three hours in cold water, 
turn off the water aud pour over it 1 quart 
of boiling water. Add a grated peel of 1 
lemon. Sweeten to taste and boil for 1 hour. 
Sally Lunn for Tea. —i eggs, 1 quart of 
flour, 1 cup of sugar, 2 tablespoonfuls of 
yeast, 1 spoonful of butter. Make a thick 
batter with, sweet milk. Pour into a tin 
pan and set aside to rise, then bake. 
Rennet Whey. —Take of new milk one 
DOES THE BEE DAMAGE FRUIT 1” 
In our issue of March 21, under the above 
head, appeared an article prepared (and 
which had been standing in type with much 
other matter several weeks) from a report of 
the proceedings of the Illinois Hort. Soe. ill 
some one of the Illinois papers, and which 
included reported remarks by Mr. Ciias. V. 
Riley. Mr. Riley writes us that:-“Said 
article totally misrepresents what 1 really 
said on the. subject, as was subsequently 
shown both in the American Bee Journal und 
the Prairie Farmer, as may be sown at once 
by referring to the Transactions of the Illi¬ 
nois State Horticultural Society, just out, 
where the. discussion is reported. The item 
in Rural New Yorker is in just that shape 
as to very likely get extensively copied, and I 
hope, therefore, you will permit me to say to 
your readers, that * iu speaking of the injury 
bees sometimes do to fruit I used no uncer¬ 
tain but quite positive, language ; and as no 
one has ever read anything from my pen 
that would warrant the charge of my being 
an enemy to the honey bee—however much 
others may have misrepresented me’—I fail 
to see where I have mouitkd ray views, in 
short, while appreciating, ps much as any 
one can, the benefits derived by man from 
the honey-bee and the kindly office it per¬ 
forms in the fertilization of plants, I am yet 
convinced that it sometimes does much in¬ 
jury to ripe fruit directly, and that under 
certain circumstances the fruit-grower has a 
perfect right to defend himself, if possible, 
. from its injuries.” 
THE BEST HIVE 
HOME MARKET FOR HONEY 
Wm. UlUEiu American Bae Journal talks 
thus sensibly to bee keepers In the first 
place, if bee keepers who are engaged in 
raising honey for market will take a little 
more pains to create a home market, instead 
of shipping all they raise to Chicago and 
other cities, to honey dealers, to have it 
adulterated and make five or six pounds out 
of one pound of honey or even more than 
that, and for these honey men to ship it 
back where it was raised and sell it at 
double the price paid for it, looks like mak¬ 
ing a good deal from the honey raisers. Let 
every one who raises honey next summer 
see that every grocery is well supplied with 
good box and extracted honey, and there 
will be no trouble in selling all the honey at 
home. If the grocers will not buy it, ask 
the liberty to place it in their store, which no 
one will object to ; allow them a commission 
on all sales from 10 to 15 per cent and there 
will be no chance for it to be fixed up with 
glucose, starch and slippery-elm bark &c. 
Congress should make a law governing the 
adulteration of all articles for family use, 
| placing a heavy fine or imprisonment or 
both for adulterating anything. There is 
no country on the face of the globe where 
adulteration business is carried on an it is in 
the United States. 
cucxy, mts ueen earnestly at work to procure 
the permanent location of the National 
Grange at Louisville, and Major .Jno. T. 
Jones, the State Master of Arkansas, who is 
the Chairman of the Committee appointed 
by the National Grange to choose and report 
the best locality, recently visited that city, 
and was well pleased with its central posi¬ 
tion and other advantage. 
The N. II. State Council S. of I. met at 
Manchester recently and elected the follow¬ 
ing officersPresident, O. H. Thayer, 
Keene ; Vice President, J. W. Crosby, Mil¬ 
ford ; Secretary, C. H. Warren, Dover; 
Treasurer, S. J. Rockwood, Nashua ; Lect¬ 
urer, C. H, G. Foss, Manchester. Represent¬ 
atives to the National Council, 8. J. Rock- 
wood, Nashua, O. H. Thayer, Keene. Most 
of the Councils in the State were represented 
and a general good feeling existed. There 
are now fourteen Councils in the State, 
with good prospects of a rapid increase. 
