BAY 8 
BOOBE’S RURAL l'3£W-¥0R&ER. 
- 2 ? 
303 
it trait and j^ou^rcigit. 
DECISIONS BY A 8TATE MASTER. 
The following letter from Bro. G. D. Hinck¬ 
ley, Worthy Master of the N. Y, 8. Grange, 
to a Master of a Subordinate Grange, pub¬ 
lished in The Husbandman, will answer 
many inquiries and prove instructive to Pa¬ 
trons generally : 
“In answer to your inquiries I would re¬ 
ply as follows First. ‘Can a Subordinate 
Grange open and close in any other degree 
than the fourth V It can. When a Grange 
meets specially to confer degrees, it can open 
and close in the degree to be conferred. Ail 
regular meetings, however, should open and 
work in the fourth degree, os the regular 
business can only be transacted in that de¬ 
gree. 
Second. ‘ Has a Grange the right to admit 
strangers on the old word while ab work in 
the fourth degree with the now ; by so doing 
the visiting members can get the new ?’ This 
is a question over which the National Grunge 
has jurisdiction. It was discussed at consid¬ 
erable length at its late session, and I think 
j a ruling was established on the subject which 
will be promulgated soon. My memorandum 
is not complete enough to give the ruling in 
full. My view is that a Grange should not 
admit strangers, as visitors, unless perfectly 
correct. Every member in good standing 
and not in arrears for dues, is entitled to this 
word and should have it in bis or her posses¬ 
sion. One object to be attained by the use 
of this word is t le payment of dues, and no 
Master is euthorized to communicate it to 
members who are In arrears; and although 
such members should not be excluded from 
the Grange to which they belong, they lose 
the right of visitation to other Granges as a 
forfeit. 
Third. ‘ How will No. 3 apply to members 
that have been demi tted from another Grange 
some three months ?’ The same as above, or 
in answer to No. 3 The National Grange 
decided that a demit was simply a passport 
from one Grange to another ; that a member 
holding a demit should pay dues to the 
Grange from which ho or she is demitted up 
to the time of its presentation to another 
Grange. Consequently, they are entitled to 
the A. W. through the Grange from which 
they have demitted. 
Fourth. ‘Will the proceedings of the 
State Grange be published so the Subordinate 
Granges, whose Masters were not members 
of the State Grange, may know the doings 
thereof V Tuey will soon.’ ” 
THE PATR0N3 OF GIBSON CO., IND, 
Eds. Rural The “Grangers” in this 
County iGibson) are as wide-awake to their 
own interests as any others iu the State, if 
not in the U. S. They have formed a kind of 
co-operative Store or Joint Stock Co., and 
have placed at its head as manager Mr. 
Robert Mitchell, one of the best business 
men among the farmers of our County. 
They keep all kinds of agricultural imple¬ 
ments on hand, having the agency for the 
county for some of the best reapers, plows 
wagons, etc. They buy for cash the other 
wares, they handle suoh as stores, &c., and 
sell all at manufacturers’ prices with freights 
added. We think its workings have modified 
prices in this place to a considerable extent. 
Princeton, Ind., April 22, 1875. X. 
NEWS AND NOTES FOR PATRONS. 
A life insurance company upon a large 
scale is projected by Texan Patrons. 
Tangant Grange, Lincoln County, Or., 
has built and furnished a handsome new 
hall. 
Hopewell Grange, 1,563, Minnesota, has 
organized a Grange live stock insurance 
company. 
A cotton factory will in all probability be 
built and operated this year by the Patrons 
of Drew County, Ark. 
Tile Patrons of Dodge County, Texas, pro¬ 
test against any raising of the charter fees, 
because of the stringency of money matters. 
Mendola Granoe, Illinois, condemns the 
action of the National Grange in indorsing 
the Texas Pacific scheme “in the strongest 
terms.” 
A feature to be commended is the publi¬ 
cation of a regular monthly bulletin by the 
Executive Committee of the Wisconsin State 
Grange. 
;> 
The Patrons’ Helper “prays earnestly 
for the day when gold and silver shall again 
be in common use, and the only legal 
tender.” 
s-e—-_ 
The Executive Committee of the National 
Grange at its recent session appropriated 
33,000 for the relief of distressed Patrons in 
Missouri. 
The Patrons of McLennan County, Texas, 
meditate the establishment of a factory of 
agricultural implements, with a cash capital 
of $200,000. 
Mai.com Grange, Iowa, has (at Grinned) 
a Grange store with a s tock of goods valued 
at $10,000 and insurance company carrying 
risks to the amount, of $100,000. 
Spring Valley Grange (No. 198) of Rock¬ 
land Co., N. Y., though organized less than 
a year ago, lias a fine membership, ;n both 
numbers and character, and is making ex¬ 
cellent progress. The master is Samuel 
Howe ; Overseer, Abbott Cooper ; Secretary, 
'Wen. H. Parsons. 
The Oakfield Grange Fire Insurance Com¬ 
pany of Fond du Lac, Wis., bos been doing 
business for eighteen months. The amount 
of property insured by it is $510,000. The 
insured pay $1.50 for policy and survey, and 
1 mill on each dollar of the amount insured 
for -t his was expected to meet the incidental 
expenses ; in point of fact, however, it has 
paid both incidental expenses and losses, and 
tlio company has to-day more money in the 
treasury than the losses have amounted to 
during the whole time. 
ORIGINAL RECIPES. 
Dear Rural :—This morning while baking 
Mary, my “ maid of all work,” said Mrs.- 
“and do ye Ivor make a ‘poor man’s molas¬ 
ses cake ?' “Loti of times,” (I thought) but 
aloud—“ How is it made, Mary ?” And she 
told me she learned, while living in the city, 
as it was sometimes difficult to procure 
eggs and milk just when they were wanted. 
I followed her directions, and having taken 
from the oven a loaf, rich, brown and deli¬ 
cious, 1 append the proportions : 
Poor Man’s Molasses Cake.—O ne teacup¬ 
ful of molasses, one of flour, 3 tableapoonfuls 
of lard or butter, 1 teaspoon ful of ginger or 
cinnamon. After beating thoroughly add 
ono more scant cupful of flour, and i small 
teaspoonfui of soda dissolved in % of a cup¬ 
ful of hot water. I like it even better than 
my own rule, which 1 have used successfully 
a dozen years, and which I also send One 
cupful of molasses, A of shortening, 3 eggs, 
A cupful of sour milk, 1 teaspoonfui of boda 
dissolved in the milk, 1 tablespoon ful of 
ginger or cinnamon, and flour to make quite 
stiff. Both are improved, by spreading 
molasses thinly over the top of the loaves, 
soon as taken from the oven. 
Palatable Beets.— Beets are excellent 
prepared in the following manner :—A small 
teacupful of vinegar, (if very strong reduce 
with water), a tablespoonful of butter, the 
same of white sugar, a little salt and pepper, 
a heaping teaspoonfui of cornstarch dissolved 
iu water and added. Stir all together until 
thickened by boiling ; it should be like thick 
cream when done. Have the sliced beets in 
a small saucepan, on the stove. Pour the 
dressing over, stirring carefully. Send to 
table very hot, in a covered dish. 
Orange Pudding.— Peel and slice the 
oranges, taking out the seeds and cutting 
the slices in small pieces. Sprinkle Bugar 
through, having them in the dish which you 
wish to place on desaert-table. Now prepare 
a boiled custard, making it a little thicker 
than is usually made. Pour hot over the 
fruit. Heap a meringue of the beaten whites 
of four eggs with sugar over thorn, and place 
in the oven a few minutes. To be eaten 
cold. This pudding is delightful, both to 
the eye and taste. 
Lemon Pie, —Take the yellow grated rind- 
juice und inside pulp of two lemons, reject¬ 
ing the white, hard rind and seeds. To 
this add two cupfuls of sugar, 2 well-beaten 
eggs, A cupful of molasses (N. O,), A cupful 
of water, 1 tablespoonful of butter and one 
of flour. 
The above recipu for lemon pie hath scarce 
an equal. Whatever paper I copied from 
years ago, gave to the Germantown Tele¬ 
graph the credit, but I'm strongly inclined 
to think it was the Rural ; for in the early 
days of my housekeeping the Rural, as now 
was my refuge in nearly all domestic affairs. 
So good a thing should be published again. 
Should these recipes prove as valuable to 
others as they have to me, I shall feel my 
| hour in the easy chair well spent. 
Orange Co., N. Y. Annie Laurie Todd. 
HOW TO COOK SALT CODFISH, 
After soaking and boiling the fish, drain 
it carefully and pick it into small flakes. 
Remove every fragment of skin and bone, 
put the flakes into a busin, and work them 
with a fork until every Hake is broken into 
small pieces. Rub a saucepan freely with 
garlic (French cooks add a pound of garlic 
Inter in the operation,) put in the fish and a 
small quantity of fine, salad oil. Stir with a 
fork. Place the saucepan on a very slow 
lire, and—never ceasing to stir the contents 
—pour into it salad oil and milk, alternately 
in the smallest possible quantities, but con¬ 
tinuously, until it assumes the appearance 
of a thick, creamy paste. Season with 
white pepper, add some lemon juice, but 
never leave off stirriug, for it is upon the 
thoroughness of this operation that the 
success of the dish depeuds. Serve piled on 
a dish, with bread sippets fried in butter. 
The conversion of a tough, substance like 
dried codfish into a delicious cream may 
appear wonderful enough, but the operation 
is very simple. Incessant stirring separates 
the fibers completely, a result that can only 
be achieved by strict attention to this-im¬ 
portant particular. 
■» • » - 
PICKLING CUCUMBERS. 
A correspondent of the Massachusetts 
Ploughman seuda a recipe for pickling cu¬ 
cumbers which he says he has used for many 
years. He says There may be simpler 
methods, but none, I am sure, that can be 
followed with happier results. Pickles made 
this way will keep hard and good the year 
through, and are always of a beautiful green 
color. 
Some say that cucumbers for pickling 
ought never to bo washed or rubbed, as it 
removes an outside coating and impairs the 
quality of the pickles. How true this may 
be, I have never determined by experiment; 
but, to be oil the safe side, we never wash 
them (unless very dirty), the successive 
scaldings cleaning them sufficiently. Place 
the cucumbers in an earthen jar und pour 
over them a weak brine, scalding hob, and 
let them stand iu It 34 hours, when it must 
be turned off, scalded, skimmed, and tuined 
on again to remain another day, aud scalded 
again. Now they must bo freshened by 
pouring over them hot vinegar, and let 
then «*and a few days, when they must be 
put into cold cider vinegar, adding horse¬ 
radish root and any kind of whole spices 
that one prefers. Stir them occasionally to 
prevent scum from rising. Many house¬ 
keepers labor with tho mistaken idea that 
pickle vinegar must be scalded every time a 
white scum rises. It does no good whatever, 
ouly weakens the vinegar, and eventually 
kills it outright. And just here let me ask a 
question, YVhy does the scalding of vinegar 
lessen its strength ? Is not the killiug of 
those minute creatures to which good cider 
vinegar owes its vitality the cause ? 
-4-*-*- 
SELECTED RECIPES. 
Oyster Patties .—Make sufficient puff-paste 
for at least a dozen small patties. Roll it 
out thick, and line with it twelve small tin 
patty-pans. Bake them brown in a brisk 
oven, and when done set them to cool. Have 
ready two or three dozen large, fine, fresh 
oysters. Wash and drain them, and put 
them into a stew pan with no other liquid 
than just enough of their own liquor to keep 
them from burning. Season them with 
cayenne, nutmeg and mace. Add a quarter 
of a pound of fre3h butter, divided into bits, 
and laid amongst the oysters. To enrich the 
gravy, stir iu ab the last the beaten yolks of 
three or four eggs, or some thick cream or 
butter. Let the oysters acew in this gravy 
about five minutes. When the patties are 
beginning to cool, fill each with two or three 
large oysters. 
To Broil a Fold .—Split the fowl down the 
back ; season it very well with pepper and 
put it on the gridiron, with the inner part 
next the fire, which must be very clear. 
Hold the gridiron at a considerable distance 
from the fire, aud allow the fowl to remain 
until it is nearly half done ; then turn it, 
takiug great oare that it does not burn. 
Broil it of a fine brown, and serve it up with 
Btewcd mushrooms, or a sauce with pickled 
mushrooms. A duck may be broiled in the 
same way. If the fowl is very large, half 
roast it, then cut it into quarters and finish 
it on the gridiron. It will take from half un 
hour to three-quarters of an hour to cook. 
Vinegar Pie .—One tea-cup molasses, A 
cup vinegar, 1 egg, small piece butter ; boil 
the molasses, vinegar and butter, then stir 
in the egg, add flour to thicken, put in the 
crust and bake. 
|S0W dMonmttion. 
HOW TO AVOID CONTAGIOUS DIS¬ 
EASES. 
By contagious diseases are meant such as 
may be propagated by touch, or by being in 
the direct presence of the patient himself, or 
from some material derived from him, such 
as scarlet fever, smallpox, etc. Infectious dis¬ 
eases are produced by Borne noxious matter 
in the atmosphere—not produced or aug¬ 
mented by the body itself • of such are ague, 
typhoid fever, etc. In the latter class of dis¬ 
eases the necessary precautions are to try 
and change the character of the sorround- 
ing air by enforcing strictly sanitary laws ; 
which is in a great measure different from 
the course to be taken in avoklingcontagious 
diseases. This consists chiefly in the shun¬ 
ning of all unnecessary contact with tho 
dek and in destroying all noxious material 
they may croate. Whenever we see a 
person sick with a contagious disease, 
no excessive fears should be allowed to 
occupy tho mind.* It is wholly needless, and 
more than this, it predisposes the system to 
the disease it so much dreads, by diminish¬ 
ing its tone. A good plan la to eat or drink 
something before entering the sick room, as 
it ie supposed that when the stomach is act¬ 
ing the catching poison ia to a certain ex¬ 
tent repelled, hence after meals would be 
the time to choose. 
Some think or believe that the virus of a 
sick room is introduced into tho system 
through the spittle coming iu contact with 
the poisoned air and then swallowed. There¬ 
fore, it would bo well to eject and not to 
swallow it. Cleanliness ia a good preventive 
to contagion ; those exposed should take a 
bath morning and evening ; also change 
clothes daily. 
After leaving the sick room, take a brisk 
walk, as thiH will excite nerve force and air 
the clothes. It is not well to sleep in the 
room with a person having a contagious dis¬ 
ease. Thefore, when called upon to watch a 
night with the sick—which every humane 
person is, and others ought to be, willing to 
do—it ia well to take a. book and try and 
keep awake all night. For when asleep the 
system is relaxed, thus offering less resist; 
ance to contagion. Certain odors arc also 
sometimes banefloial as preventives—as 
camphor, hartshorn, vinegar and many 
other substances, although modern science 
has branded them as popular delusions. 
Science has introduced disinfectants 
which deserve great merit. Of these the 
carbolic acid is deemed best of all; an oz. 
may be put in a gallon of water, and then 
used by sprinkling. Among others always 
at hand are wood charcoal, quicklime aud 
fresh earth. j. m. a. 
--— 
SEASONABLE COUNSEL. 
Extremes generally follow each other in 
weather, as they do in matters of opinion 
or fashion; hence we may expect an un¬ 
usually “heated term” during the summer 
months. To mitigate Bpring maladies and 
obviate all possible complaints, the Hygienic 
rule is as simple as is tho Golden Rule in rela¬ 
tion to human conduct. In both cases do 
right. But what is right hyglenically may 
be difficult for the wayfarer to understand, 
amid the interminable din and discord of prev¬ 
alent teachings. 
There are, however, a few common-sense 
axioms that are always in order, and a few 
prudential considerations always available in 
emergencies. Be temperate in all things ; 
be regular in habits of eating; b4the 
frequently ; keep the bowels free by proper 
diet, but never take drug purgations ; avoid 
all excesses in sensoiu gratifications, and all 
stimulants; especially be moderate in the 
use of, or entirely eschew, all hydro carbon¬ 
aceous dishes or articles—as starch, grease, 
sugar. They thicken the blood, cause 
bilious humors, clog the liver, obstruct the 
skin, congest the head and lungs, and predis¬ 
pose to innumerable ailments. —Science of 
Health. 
-*■-*-•*- 
SCARLET FEVER. 
Hundreds of children have fallen victims 
to scarlet fever In this city during the past 
three months. Concerning the treatment 
of this disease, an eminent physician says 
that he does not fail in effecting a cure more 
than once in a hundred cases by giving the 
patient warm lemonade with gum arabic 
dissolved in it. A cloth wrung out of hot 
water and laid upon the stomach should be 
renewed as rapidly as it becomes coc). To 
this simple treatment the most obstinate 
cased seldom fail to Buocumb.—Germantown 
Telegraph. 
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