JUNE 18 
SOOEE’S 
.goinesftii (ccoitoim). 
BAKING POWDERS. 
Baking Powders are coming into general 
use, as they make, when properly used, the 
lightest of bread and biscu'ts, and save much 
tedious labor and the careful and prolonged 
attention requ'red in raising by'means of 
yeast. These powders are somewhat expen¬ 
sive-much more so than they ought to be— 
and it will be found a great saving to make 
them at home. “ Daisy Eyebright,” in the 
Country Gentleman, gives three recipes for 
makiug baking powders, either of which 
will produce a good article : 
1. Take live ounces of tartaric acid, eight 
ounces of bi-carbonate of soda, and sixteen 
ounces of potato starch ; dry them all sepa¬ 
rately in a cool oven, not hot enough to 
brown them, and tnix the whole by rubbing 
through a small seive. 
2. Take six ounces of tartaric acid, nine 
ounces of bi-carbonate of soda, and nine 
ouuces of powdered arrow root ; dry them 
separately as before. 
3. Take sixteen ounces of corn flour and 
dry it well ; then mix with it eight ounces of 
hi carbonate of soda, and five ounces of tar¬ 
taric add. Rice flour can be substituted for 
the corn flour. All baking powders should 
be kept in wide-mouthed bottles well corked, 
so to exclude all air and damp. 
Half a teaspoonful of the mixture is suffi¬ 
cient quantity for one pound of flour if used 
for pastiy, and will render a less amount of 
lard ami butter necessary. In making bread 
with them, two teaspoonfuls of the powder 
will make a loaf that, will weigh two pounds, 
or will make two quarts of flour into light 
biscuits. The powder must be well mixed 
with the flour, after which cold water is 
used for mixing up, and the dough should 
be ptAi into tins at once and baked in a hot 
ture of money and time Put one gallon of 
! dressed and washed berries in a porcelain 
kettle, with just enough water to avoid 
burning until the steam turns the top one 
white, over which sprinkle two thirds of a 
cup of brown sugar ; cover close and set 
J over a brisk fire. As soon os they boil up 
enough to slightly cook those on top aud 
melt the sugar, spread upon plates and set in 
the sun to dry. (The. juice must be turned 
on with the berries). Turn over with a 
I knife, a few times during the hottest part of 
the day, being careful not to mash the ber¬ 
ries. As soon as dry, heat in tho oven, to 
avoid the possibility of worms. When 
nearly cool pack in stone jars, and if well 
covered and tied they will keep for years. 
Southern Kansas, May, 1875. a. n. 
•-♦ - 
SELECTED RECIPES. 
African.—One cup of sugar, three eggs 
beaten with the sugar, one and a half cups 
of flour with one teaspoouful of cream of 
tartar ; one-half teaspoouful of soda dissolved 
in one tablespoonful of milk ; bake in jelly 
cake tins, (or iu a loaf which may be cut 
open,) and put between the layers the follow¬ 
ing cream .-—two aud a half cups of milk 
scalded, one cup of sugar, two tablespoon¬ 
fuls com starch, and one egg; let it boil 
until thick, then add a small piece of butter, 
and flavor with vauilla. For the top, make 
a paste of chocolate and sugar. Grate four 
or five tablespoonfuls of chocolate, add as 
much sugar, and wot with boiling water 
sufficient to make a thick paste ; pour this 
over the top of the cake while the paste is 
hot. To enjoy it in perfection, sip with it, 
instead of wine, the kindred liquor, Creme 
de Caeao-Ohbva a la Vuniiia., 
Chocolate Custard.—Prepare choiate with 
a quart of milk as you do for the beverage. 
A'hen this has boiled sufficiently to quite 
dissolve the chocolate, add a tablespoonful 
of com starch, thinned with milk. Have 
oven. Quick worked makes the best bis- Zf I-‘ u " u w ^ m,IK - " ftve 
... , , . ... . . , , beaten two eggs and a cupful of 'iirar into 
cuits. bread, etc., but the mixinsr must be ... . .. . . i„ar, moo 
cuits, bread, etc., but the mixing must be 
thorough. 
-- 
POTATO PONE. 
Potato Pone is a veritable Southern dish. 
It is rich and palatable, but not wholesome 
for weak stomachs. If you are not aware 
that you have a stomach (which is proof 
enough that you have a good oue,) eat Po¬ 
tato Pone. Our Homo Journal gives several 
recipes for making it, as follows : 
1. Take twelve or fifteen nice sweet pota¬ 
toes (yams always preferred), boil them un¬ 
til well done; then peel, mash with pestle 
or rolling-pin, and rub through a seive to get 
out all strings or tough libers; now add 
sugar to make it very rich, ground cloves, 
nutmeg and sweet milk enough to make it 
the consistency of custard ; you can then 
pour the mixture in a buttered pan, and 
bake. 
2. Take one gallon of grated potato, 
(yams are best,) add four eggs, one pound of 
butter, one pint of sweet milk, odo tea¬ 
spoonful of soda, one pint of flour, und 
sweeten to suit the taste ; some potatoes 
being sweeter than others, require less sugar. 
To season, take equal quantities of cinnamon, 
ginger, nutmeg and spice. Bake till thor¬ 
oughly done. 
3. To two quarts of nicely grated pota¬ 
toes, add one Lencupful of sugar, two spoon¬ 
fuls of fresh butter or lard, salt to suit the 
taite, two tablespoonfuls of ground alspice, 
two eggs, one pint of sweet milk. Bake in a 
slow oven until done. 
-»-»*■ 
CANDLED HONEY. 
The candying of honey is due to a part of 
the sugar becoming crystallized. The honey 
is just as good and as pure as ever, but not 
quite so pleasant to eat on account of the 
small gruins of sugar. There Is no way 
kuown to prevent this, and the best honey, 
that made from clover early in the season, is 
more apt to be candied at the present time 
than the later made. By placing the bottle 
or jar containing the honey in a vessel of 
water, with sticks under it to keep it from 
direct contact with the bottom of the vessel, 
and gradually heating it, the sugar will bo 
dissolved and the honey become clear, and 
last in that condition a greater or less time, 
according to the temperature at which it is 
kept. If it should become candied again 
the heating may be repeated. 
-♦ » 
PRESERVING GOOSEBERRIES. 
Among the many ways I have tried, by 
way of experiment, to keep gooseberries for 
winter use, I have finally decided the follow¬ 
ing to be the best, surest, and least expendi¬ 
which gradually pour the boiliug chocolate. 
Return the whole to the fire, and boil long 
enough to cook the eggs, say two minutes, 
stirring constantly; don’t forgot a pinch of 
salt. 
Suet Pudding .—Oue cup suet, half-cup 
molasses, one and one-half cups sweet milk, 
throe cups flour, two spoons baking powder, 
one cup raisins, one cup currants : butter 
the pan and steam two and one-half hours. 
Jnfarmnium. 
HOW HE LIVED NINETY YEARS. 
“ With a good appetite, three times a day, 
delicious sleep, not an ache or a pain in the 
whole body, the mind all the time fully alive 
to what was going on in the world, and all 
the time in good spirits.” This was said of 
the late ex-Governor Throop of New York. 
It is added: 
He retired at nine, and rose at six, taking 
a nap In the forenoon, and sometimes in the 
afternoon also ; breakfast at eight., dinner at 
one, and tea at sundow n. In suitable weather 
he spent, a greater part of tho forenoon iu liis 
garden,directing his men, and assisting them, 
and for a short time in the afternoon was em¬ 
ployed in the same way. He used no spirit- 
ous liquors, but took claret wine every day at 
dinner. 
There are three thiuga here noted, which 
if persistently carried out iu early life, 
would do more than all others towards 
giving all an enjoyable old age, viz : regular¬ 
ity in eating, abundant sleep, and a large 
daily exposure to out-door air. 
Regularity iu eating, etlher two or three 
times a day, with nothing whatever between 
meals, not an atom of anything, would al¬ 
most bullish dyspepsia in a single generation ; 
as frequent eating i3 the cause of it in almost 
all cases, especially if irregular and fast. 
Abundant sleep and rest from childhood 
make nervous diseases a rarity ; to insuffi- 
cieney of regular sleep, and insufficiency of 
rest, may well be attributed uine-tenths of 
all sudden deaths, and a premature wearing 
out before the age of sixty years. All hard 
workers, whether of body or brain, ought 
to be in bed nine hours out of the twenty- 
four, not that so much sleep is requir ed, bub 
rest, after the sleep is over ; every observant 
reader knows how the system yearns for rest, 
after a good sleep, and it is a positive gain of 
energy to indulge in it. 
Every hour that a man is out of doors is a 
positive gain of life, if not in a condition of 
chilliness, because no in-door air is pure ; 
but pure air is the natural and essential food 
of the lungs, and the purifier of the blood, 
the want of which purification is the cause 
or attendant of every disease ; while every 
malady is alleviated or cured by an exposure 
i to out door air. If city wives and daughters 
would average two or three hours every day 
J in active walking in the open air, it would 
largely add to exemption from debility, sick¬ 
ness and disease, and would materially add 
to the domestic enjoyment and tho average 
duration of life. 
-- 
ABOUT THE PULSE, AGAIN. 
Dear Rural In the Rural of May 20, 
in tho department of Hygienic Information, 
under the inscription “Learn About the 
Pulse,” some one lias attempted to give 
some sage advice on this important subject. 
It is very evident that the writer has little 
or no experience in the physiology of the 
human race, and in making such a state¬ 
ment to the farming community may add 
greatly to the anxieties of susceptible people 
and, in my mind, commit a great sin. 
Perhaps it is some quack who wishes to 
start a practice in the country, thinking that 
all persons whose pulse is above to per 
minute in his vicinity will flock to him to be 
cured of the inevitable lung affection, fever, 
or inflammation. And, agabi, if one’s pulse 
ranges from 110 to 120, he or she must pre¬ 
pare to die “ in a few days,” 
Farmers can stand a good deal of picking, 
bub I think the time is coming when the 
bone, so to speak, will be rolled over, and 1 
am afraid the pickings for quacks will not 
be so good as at tho present t ime, and they 
will have to subsist on other material. 
The influence of age, sex, muscular activi¬ 
ty, etc., on the pulsation is so great that, it is 
no easy matter to fix the average of the 
pulse in the healthy subject. Dr. Dunoli- 
hon records a case in which tho average pul¬ 
sation was 30 per minute. The pulse of Sir 
William Congreve was never below 120 in 
health. 
To find a person iu health with a pulse 
above one hundred is by no means unfre¬ 
quent. It is said that the pulse of Napoleon 
I. was only i0 per minute. The variation is 
very marked us regards position, Tho varia¬ 
tion between the standing, sitting and re¬ 
cumbent position, in the male, is from ten to 
fifteen pulsations per minute. The follow¬ 
ing table will show the average from obser¬ 
vations of Dr. Guy : 
and Useful, 
Ago 
2 to 7 Years... 
Males. 
Average 
Pulsations. 
.07. 
Kemiiles. 
Avenge 
Pulsations. 
8 “ H 
It 
.si.. 
01 
li *• 21 
M 
.7C. 
21 " 28 
.7.1. 
28 “ 35 
.70. 
.78 
85 “ 12 
.OH. 
t 78 
42 " 41) 
II 
.70. 
41) “ Ml 
tl 
.(17. 
mi “ rcj 
tt 
.os. 
. 7/ 
e:i ** 70 
41 
.70. 
- 78 
70 •* 17 
44 
.07. 
77 “ 71 
4 4 
.71. 
Farmer’s Son. 
Pleasant Mount, Pa., June, 1875. 
-- ■ 
WORK AS A REMEDY, 
Dr. Dio Lewis says A lady has just left 
our rooms whose case illustrates un impor 
tant idea. Ten years ago she was an invalid. 
Her malady was obstinate, and at the cud of 
a year's treatment a consultation resulted 
in the opinion that her case was cerebro¬ 
spinal irritation, from which she would 
probably never recover. Six years ago her 
husband died. His estate proved insolvent. 
The wife engaged in an active occupation to 
support her three children. In a year she 
was well, and has remained so ever since. 
There are two million dyspeptics iu Amer¬ 
ica. Niue iu ten of them could bo cured by 
work. 
A wealthy clergyman from a neighboring 
State assured us that he had spent eight 
years and thirty thousand dollars in seeking 
a cure for his dyspepsia. He had traveled 
everywhere and consulted all sorts of doctors. 
We are afraid he will never forgive us for 
telling him that six month’s hard work 
would make a well man of him. 
--- 
HYGIENIC NOTES. 
After Dinner Naps .—Many persons are in 
the habit of sleeping for half an hour im¬ 
mediately after dinner. Ten minutes’ sleep 
before dinner is worth more chan an hour 
after. It rests and refreshes and prepares 
the system for vigorous digestion. *If sleep 
is taken after dinner, it should be in a sitting 
posture, as tho horizontal position is unfavor¬ 
able to healthful digestion. Let those who 
need rest and sleep during the day tuke it 
before dinner instead of after, and they will 
soon find that they will feel better mid that 
their digestion will be improved thereby. 
Far Burns .—The very best thing I ever 
used is Dr. Trask’s Magnetic Ointment. If a 
child gets a burn, put some ointment on im¬ 
mediately and wrap up the burn in a linen 
rag ; the quicker the ointment is put on the 
sooner tho pain will be over. If delayed too 
long the cure is not nearly so perfect. I 
keep this medicine constantly in the house 
as I consider it invaluable for burns. 
I CHEAP METHOD OF PRESERVING WOOD. 
J A very simple and cheap mechanical pro- 
’ cess for preserving wood from decay is de¬ 
scribed in the London Chemical News. It 
was devised by Mr. Weatherby and verified 
bj Mr. S. tV . Moore of St. George’s Hospital. 
The process is as follows : 
1 ho wood is first kiln-dried, which deprives 
it of the moisture and volatile and inflam¬ 
mable matter; it is then put into suitable 
cylinders, into which lime and water with 
suiphui ous acid gas are forced under con¬ 
siderable pressure, into the pores, the sul¬ 
phurous acid being a by-product from the 
wasting of pyrites. The wood ia removed 
and dried, and is then ready for use. 
When sulphurous acid is passed Into limo 
uudei pressure, a sulphate of lime is formed 
which is soluble in water, cupablo of crys¬ 
tallizing as a bisulphite, which is readily oxi- 
dizuble and convex-table into guJphate of lime 
or gypsum. As this is insoluble it is not 
easily removed from the pores, and protects 
tho wood by its presence. The advantages 
presented by tills wood are that its weight 
is less after treatment than that of the same 
wood before kiln-drying. The process is 
cheaper than any other ; it is an admirable 
means for preventing dry-rot aud decay 
from the action of water, as its pores are 
coated with an Insoluble salt; it thus wears 
longer aud vibrates less than ordinary pine ; 
it resists the attacks of insects, and from tho 
removal of tho volatile inflammable matter, 
as well as from the introduction of a non¬ 
conducting material, it is well able to with¬ 
stand fire, the interior parts not giving up 
gaseous matter, which always so readily in¬ 
flames. 
1 ho idea is much the same as that noticed 
accidentally during the Franco - Prussian 
war; many houses were found to have been 
protected from tire when they were largely 
built with plaster; lath-und-plastcr walls 
were uuiujured by fire when surrounding 
parts were destroyed. 
——--- 
SCIENTIFIC AND USEFUL NOTES. 
-■ 
Vaseline, a New Petroleum Product.—A 
new petroleum product has beeu introduced 
into the trade under tho name of vaseline, 
which, according to The English Mechanic, 
promises to be useful as a vehicle for emolli¬ 
ent preparations. It is a solid, semi-trans¬ 
parent jelly, free from taste or odor, and 
becomes liquid at 93“ F. It is obtained by 
evaporating crude petroleum, and filtrating 
tho residue through animal charcoal. 
Tinners' Solder.—The best solder for lead 
is two parts lead and one of tin. The best 
solder for sheet tin is two parts tin and one 
of lead. The best solder for block tin is 
equal parts of tin, lead and bismuth, or two 
parts tin, one lead ami one bismuth. The 
process to make it docs uot amount to any¬ 
thing. You put the metals together in an 
iron pot or kettle, melt them over the lire, 
mix well, and cast in bars. 
To Solder German Silver.— Pour out some 
spirits of suit into an eartlienwure or other 
dish, and put a piece of zinc in it. Then 
scrape the parts clean that are to be soldered 
and paiut over with the spirits of salt. Next 
put a piece of pewter solder on the joint and 
apply the blow pipe to it. Melt live parts of 
German silver and four parts of zinc into 
thin cakes, then powder it for solder. 
Handy Soldering of Brass .—Cub a piece 
of tinfoil of the size of the surface to bo 
soldered ; then paint over the surface with a 
solution of sal-ammoniac ; place the tinfoil 
between the piec;s, aud apply a hot iron 
until the foil is melted. This is a neat and 
handy way of soldering small brass-work. 
Soldering Without Heat.—Taka a quarter 
of an ouucc fluoric acid, two ounces of brass 
filings, and one ounce of steel filings. Put 
the filings iDto the acid and apply the solu¬ 
tion to the parts to be soldered, which press 
together. Take care to keep the fluoric acid 
in an earthen vessel. 
Mahogany Staining,—Wash, the wood to 
be stained with diluted nitric acid, 10 parts 
of water to one of acid. For rosewood, glaze 
the same with carmine or Munich lake. 
Asphaltum thinned with turpentine forms 
an excellent mahogany color for new work. 
Varnishes, Limpid and Flexible.— Anhy¬ 
drous alumina stereate, dissolved in turpen¬ 
tine, is an article much recommended for 
this purpose, and it is said to be unalterable 
at elevated temperatures. 
