whether they need assistance or not. In the 
case referred to the bees could not have re¬ 
moved the rubbish, however annoying it 
must have been to the neat little laborers 
whose strength is liroi'ed, unless in self-de¬ 
fense. They undoubtedly do, in some cases, 
throw out their dead bees and other tilth 
from their hives ; but they do not always do 
it, even when they are strong in numbers 
and rich in stores, t have seen many colo¬ 
nies this year which had dead bees still 
clinging in the comb where they had died 
last winter or spring, and contrary to our 
general supposition had not been removed by 
the living bees. Whether the honey came 
earlier in flowers and they considered tlieir 
time demanded in the field or not, we cannot 
tell, but suppose that the labor requisite for 
house-cleaning must have been beyond their 
abilities, a 3 they are supposed to have a just 
estimate of what they can perform. In iais- 
ing brood, they have such correct estimates 
of their strength and capacities that the in¬ 
crease of honey will cause the queen to lay 
more eggs, or a decrease of honey will cause 
her to diminish the quantity. And in eases 
where a dearth of Honey comes suddenly 
from drouth or grasshoppers, or other cause, 
bees have been known to destroy some of 
their brood, where they had more than they 
could feed and take good care of. 
The bee-keeper should always carefully 
examine his bees in spring and remove all 
dead bees (or anything else) from the hives 
which may become offensive. Sometimes it 
is best to remove moldy combs as worthless, 
although the bees sometimes clean such 
combs; but it ia a question whether they 
could not build new comb neatly as quick 
and with more safety to themselves, as mold 
is known to be very poisonous and must have 
a deleterious influence on the bees while re¬ 
moving it from their combs. 
Minnesota, June KL Julia M. Wheelock. 
mackerel or other salt fish, and never dream 
that there is a right and wrong way to do it. 
Any person who has seen the process of 
evaporating going on at the salt works, 
knows that the salt falls to the bottom. 
Just so it is in the pan where your mackerel 
or whitelish lies soaking ; and, as it lies with 
the skin down, the salt will fall to the skin 
and there remain, when il’ placed with the 
flesh side down, the salt falls to the bottom 
of the pan, and the fish comes out freshened 
as it should be. In the other case it is 
nearly as salt as when put in. 
Saratoga Fried Potatoes.— The following 
is said to oe all there is of the cook’s secret 
for producing those world-renowned pota¬ 
toes served at Moon’s Lake House, Saratoga 
Springs, every summer :—Peel good-sized 
potatoes, and slice them as evenly as pos¬ 
sible ; drop them into ice water. Have a 
kettle of lard, as for fried cakes, and very 
hot. Put a few at a time into a towel, shake 
them about to dry them, and then drop into 
the hot lard. Stir them occasionally ; and 
when of a light brown, take them out with a 
skimmer. If properly done, they will not 
be at all greasy, but crisp without, and 
mealy within. 
Pie Crush— The most healthy pie crust is 
made of thin, sweet cream and flour, with a 
little salt. Don’t knead thin. Bake in a 
quick oven. Another way is, sift a quart or 
two of flour in the pan. Stir in the center a 
little salt and half a tcuspoouful of soda well 
pulverized. Now put in the hole a cup of 
soft (not liquid) lard, or butter and lard 
mixed ; stir it thoroughly with the flour ; 
next add two scant cups of good sour milk or 
buttermilk. Stir all quickly with the flour, 
in such a way that you need hardly touch it 
with your hands till you can roll it out. 
Bake quick. This will make three or four 
pies. 
To Bake. Rhubarb.—' The best way for 
cooking this delicious substitute for fruit is 
to bake it. Cut up the stalks into a pie dish 
of nice white or yellow earthen ware, 
sprinkle sugar over it, cover with a plate, 
set in the oven and bake fifteen or twenty 
minutes, just long enough to be tender and 
retain its fresh green color, like apples. It 
is au excellent supper dish to eat with bread 
and butter or cream. 
Cream Cakes.— One pint of water, cup¬ 
fuls of butter, four cupfuls of silted flour, 
eight eggs. Boil the water and butter. 
Stir in the flour slowly while boiling. Boil 
one minute, and when the dough is cool, add 
the eggs, which have previously been well 
beaten. Drop in shapely tablespoonfuls up¬ 
on a buttered tin ; bake in a quick oven. 
ACIDITY OF THE STOMACH 
HELP IN HOUSE-CLEANING 
On this subject Dr. Hall in his Journal of 
Health, says :—“Acidity of stomach always 
arises from that organ not being able to 
digest, to work up the food eaten, to extract 
the nutriment which it contains, lienee two 
results :—First, the food decays, that is rots, 
becomes sour und generates a sour gas, 
which is belched up, causing a burning or 
raw sensation, located apparently at the 
little hollow at the bottom of the neck, or m 
that vicinity. Sometimes an acid fluid is 
belched up, and is so very Rour occasionally 
as to take the slcin off .some parts of the 
throat, mouth or lips. Second, the food not 
being properly worked up, doeB not give out 
its nourishment, the system is not fed, and 
consequently becomes weak, the circulation 
become.-: feeble, the feet grow habitually 
cold ; the person is easily chilled, and dreads 
going out of doors ; ia happiest when hug¬ 
ging the lire, and tukes cold so easily that tne 
expression is frequently used, “the least 
tiling in the world gives me a cold.” When 
such a condition is readied these colds are so 
frequently repeated that before one is cured 
another comes, and there is a perpetual 
cough which the most unintelligent know is 
the certain harbinger, the forerunner of 
consumption of the lungs. 
When persons are troubled with indiges¬ 
tion, and one of its effects, acidity, tb o 
advice given iu nearly all cases is to take 
something to correct tho acidity, such as 
cream of tartar, soda, saleratus, tho ley of 
wood ashes, and other alkalies. These 
things correct the acidity, but the stomach 
gets no power of a better digestion, the 
effects as far as sensation is co icerned are 
removed, but the system continues to bo im¬ 
properly nourished : the man grows thinner 
and weaker ; and with wasting of flesh and 
strength there is diminished power of circu¬ 
lation ; the person becomes chilly, colds are 
taken from slight causes and at diminishing 
intervals, and before ho knows it he has au 
annoying, hacking cough, which too often 
ends in a wasting, fatal disease. 
When acidity follows eating, it is because 
there has been an error in the quantity or 
quality of the food eaten ; the stomach 
could not mauago it, could not perform the 
work imposed upon it. The true remedy is 
to eat less at each meal, until no acidity is 
perceptible, or to change the quality of the 
food : and in a short time the stomach, not 
being overtasked, gets time to rest, to re¬ 
cuperate, to get strong, then it digests more 
food and digests it better, wi lithe inevitable 
result of a more vigorous constitution, mox-e 
power of endurance, more strength of body 
and greater elasticity of mind, more happi¬ 
ness and energy to grapple with life’s duties, 
which makes existence a pleasure.” 
Benjamin Franklin wrote one of his 
humorous essays, one of the best ever writ¬ 
ten by a man, on house-cleaning. It gives 
the humorous side of a subject which in 
real life is apt to be the reverse of humorous. 
The tribulation of the women-folk in the 
semi-annual worriment of house-cleaning 
are manifold, and as women take more and 
more to writing for the papers their side of 
the difficulty is being made known. The 
speculations of Dr. Franklin on this subject 
are supplemented by many methods devised 
by competent housewives to make the afflic¬ 
tion less burdensome. One of these is to 
clean house gradually, doing the work 
slowly and thus avoiding much of the 
hurry and disorder which prevails. It 
strikes us, however, that the device would 
be too much like that of the man who 
wanted to cut. off a dog’s tail without hurt¬ 
ing the poor animal too much, and so he cut 
it off an inch at. a time. It is impossible, by 
any prolongation of the worry of house¬ 
cleaning, to make it other than a season of 
dirt and discomfort, and when the proper 
season for the semi-annual renovation arrives 
we can only say that if it “ were well dono 
when ’tis done, than it were well it were 
done quickly.” 
This, however, is by no means the summing 
up of masculine duties in this important 
work. In almost any household the men- 
folks with muddy boots and soiled clothing 
bring in most of the dirt, and by parity of 
reasoning they should carry it out again. 
Much of the work of house-cleaning is too 
rough and severe for most farmer wives 
and daughters, and this at least should be 
left to the men. By selecting times when 
farm work does not press, any farmer fit to 
have a wife will help her in house-cleaning 
and detail one or more of his men to the 
same work. Tho more help women have 
the sooner the worry will be over, at which 
both parties will rejoice, and help in such 
work will make the women folk more cheer¬ 
ful for months afterward. 
EULES FOR HIVING BEES 
Dr. S. J. Parker writes to the German¬ 
town Telegraph on hiving bees in this practi¬ 
cal style Allow no one to stir or make the 
least noise while tho bees are lighting. 
What ! Not blow a horn, or ring a bell, or 
drum on a tin pan, or throw dust or water ? 
Not do anything ? Yes, reader ; just exactly 
do nothing but keep still. Now, 1 have 
followed this rule in over eight hundred 
swarms 1 have hived for myself and others, 
and I tell you the broad fact, I have not lost 
a single swarm in all that number. Bees 
will not go two hundred feet from the hive 
they come out of if you let all be perfectly 
quiet and there is anything to light on. My 
bees not one out of a hundred swarms go 
even one hundred feet before they always 
light. Bo it will be with your bees, reader. 
So make it a rule to have no stirring, no 
noise, but all quiet until they are well 
lighted. Then bring out the hive from the 
cool cellar—where it has been but a day or 
two, lest it get damp and moldy—neat and 
clean, and as you of course have the strips of 
boards or sticks, boards, hiving-eloth, etc., 
ready, proceed to place your ladder and 
platform in tho tree or on the ground, and 
other appliances, so that before the last bee 
has lit you are ready to hive them. 
Never put a swarm of bees directly into a 
hive. You ask why not ? Because if you do 
the bees may not know it is a hive they are 
in, but only think they have bad. a slight 
accident or jar while yet on their lightiog- 
limb or place. So they will leave the hive 
ORIGINAL RECIPES 
EXPERIENCE WITH BEES 
Many persons who have kept bees on the 
old plan have a strong impression that they 
should not Vie meddled with, and think that 
the little workers can and will do all their 
“house-cleaning” in spring, attend to all 
their family matters, increase at their own 
pleasure and lay by stores for future need 
better without auy assistance than with it. 
A case of this kind came under my observa¬ 
tion this season, the relation of which may 
be of benefit to some of your readers. Neigh¬ 
bor A. had (by the advice and success of his 
friends who -were controling their bees ad¬ 
vantageously) been induced to adopt such 
hives as were convenient for examining bees 
and really seemed to feel that he was trying 
the “new way” of bee-keeping; but for 
some reason he had not examined them this 
year, and it was then near the middle of 
June. He had wulked near the hives and 
discovered that some of them were not so 
busy as were some others, and wisely mis¬ 
trusted that there might be one hive, at least, 
without a queen, in which case (as apiarians 
well know) the whole family must sooner or 
later die. 
At this time we were induced to examine 
neighbor A.’s bees—some less than fifteen 
swarms—and found many colonies apparent¬ 
ly doing well as to honey and raising brood, 
but having never “ cleaned house ” this 
spring. The dead bees were from one to two 
| inches thick on the bottom of most of the 
hives, in the midst of which were brown 
moths, cockroaches, ants and some other 
insects, drawing sustenance from this filthy 
mass which the bees had not beeu able to 
remove. Of course the hives were carefully 
FRECKLES-THEIR CORE 
Wiiat shall a young and otherwise hand¬ 
some lady do to get rid of freckles on the 
skin ? 
A NS. —Freckles are not easily washed out 
of those who have a florid complexion and 
are much in the sunshine ; hut the following 
washes are not only harmless but very much 
the best of anything we know. Grate horse¬ 
radish fane, let, it stand a fevvhours in butter¬ 
milk, then strain and use the wash night 
and meriting. Or squeeze tho juice of a 
lemon into half a goblet of water and use the 
same way. Most of the remedies for freckles 
are poisonous, aud cannot be used with 
safety. Freckles indicate a defective diges¬ 
tion, and consist in deposits of some carbon¬ 
aceous or latty matter beneath the scarf 
skin. The diet should bo attended to, and 
should be of a nature that the bowels and 
kidneys will do their duty. Daily bathing 
with much friction, shonld not be neglected, 
and the Tui kish bath taken occasionally, if 
it is convenient, 
SELECTED RECIPES 
J pple Pudding .—Select 
Cocoanut and 
large, rich, tart apples, such as are easily 
cooked, greenings or Newtown pippins, If 
possible, pare and grate them on a coarse 
grater ; then add one part desiccated cocoa- 
nut to four parts grated apple, or one part of 
fresh grated cocoanut to three parts apple, 
and add the requisite amount of sugar. The 
latter is readily determined by the taste, 
but no rule can well be given, since some 
apples require more sugar than others. If 
not sufficiently tart to be brisk, add a little 
lemon juice, say one lemon to each quart of 
apple, with enough additional Bugar to 
sweeten. Bake half or three-quarters of an 
hour, or until the apple is well cooked. 
Serve warm or cold, better cold without 
dressing. 
How Salt Fifth Should be Freshened .— 
Many persons are in the habit of freshening 
Herald of Health 
BEST TEETH AND JAWS 
Where do wo find human beings with the 
best teeth and jaws ? 
Ans. —The London Medical Record says : 
“ It has long been noted in this country that 
in those districts where the use of oatmeal 
(In place of wheaten flour) prevails, we find 
ehfldien and adults with the best developed 
teeth and jaws; and so well recognized is 
the influence of oatmeal upon the teeth that 
many practitioners order its use as an arricle 
of daily diet for children, in case3 where 
dentition is likely to be either retarded or 
imperfect.” 
