AU8. 7 
MOORE’S RURAL NEW-YORKER 
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.gomcstiif (Ki{oiromi|. 
CANNED FOOD. 
The rapid development of the canned food 
business shows that the article must meet n 
great popular need—a need, indeed, not very 
complimentary to the industry or cooking 
accomplishments of our fa'r citizens. To 
open a can, pour out a certain quantity of 
the contents, add tho requisite proportion of 
water and give the compound the necessary 
amount of boiling or simmering, it is so 
easy and demands so little exertion of culi¬ 
nary ability that it is no marvel such a labor- 
saving device has been so widely patronized. 
It Is estimated that the canned goods busi¬ 
ness of the United States now amounts to 
about ©20,000,00© annually, and it is steadily 
growing. 
Originally but a few articles were put up 
in this way, which ware for the most part 
fruits or “preserves ;” now the list of canned 
goods embraces llsh, flesh and fowl, fruit, 
vegetables and berries, and in fact almost 
everything that constitutes human food. 
Among the fruits are poach, pineapple, 
strawberry, blueberry, thimbloberry, pear, 
apricot, common apple and quince. Of veg¬ 
etables are beans, sweet corn, tomatoes, 
pumpklas, asparagus and succotash. Of 
meats, beef, veal, mutton, chicken, turkey, 
goose and ham. Of fish, mackerel, halibut, 
6 alroon, codfish, haddock, trout, lobster, oys¬ 
ter and clam. Besides these there are vari¬ 
ous kinds of soups, such as mock-turtle, ox¬ 
tail, chicken, vegetable, mulligatawny, to¬ 
mato and pea; also, minced meat for pies, 
sausage moat, venison and tripe. This is a 
pretty liberal kind of faro, especially when 
we include the deviled entremets which 
have been more recently added, and which 
embrace ham, tongue, lobster, turkey and 
chicken. 
To give some idea of tho business done in 
tills line, we may state that one establish¬ 
ment alone in this city sold last year 7,500 
dozen cans of tomatoes, 8,000 of peaches, 
2,500 of corn, 1,100 of peae, 600 of blueber¬ 
ries, 100 of succotash, 50 of quince, besides 
large quantities of beef soup, ox-tail, mock- 
tuitle, pea and chicken, salmon, sardines, 
etc. To t hese may be added coffee and con¬ 
densed milk in no small quantities. It is 
evident, when wo take into account all the 
other grocery stores of the city, that the 
trade must bo enormous, and largo sums of 
money must change hands in tho various 
processes and movements of the goods. 
Probably as many as 800,000,000 cans are 
annually put up in tho United States, a largo 
proportion of which are used lor sou stores 
and exported to all parts of the world. .Just 
at this season tho demand is active for pic¬ 
nic, yachting, pleasure and excursion par¬ 
ties, and for persons going out of town, being 
just the kind of thing where tho requisite 
facilities for cooking are not available,— 
Boston Commercial Traveller. 
-♦- 
VINEGAR FROM RHUBARB. 
M. A. E. of Wellsville, Mo,, asks, “ What is 
the method of making vinegar from rhu¬ 
barb or wine plant, as sometimes called?” 
Vinegar is the second fermentation of any 
liquid—the first changing the sugar into al¬ 
cohol, and the second into acid. It is im¬ 
material what is used to give body and fla¬ 
vor to the vinegar, the Juice of sweet apples, 
in our opinion, making the best, and being 
further improved if sugar is added. The 
Victoria and one or two other large-grow¬ 
ing varieties of rhubarb were recommended 
some years ago /is “wit.© plants.” Being 
very full of juice, of course they could be 
made into an alcoholic beverage by using 
enough sugar, as also the same could be 
done by using sweetened water with yeast 
to cause a rapid fermentation. Carried one 
step further this makes a very passable vine¬ 
gar-better and more healthful in that state 
than it ever was us “ wine.” The lees from 
maple sirup added to any vinegar are excel¬ 
lent to improve its flavor and strength and 
cause more rapid fermentation. 
- ■ - — 
SELECTED RECIPES. 
Drying Corn.— Cora, when at its best for 
eating, will shrink little when boiled, and 
when eold will shell easily with the hand. 
Boil 15 minutes ; cool, or nearly cool it; shell 
it from the cob ; mingle a large quantity of 
line salt—the moisture from the com will 
dissolve it ; place in a shallow pan ; the salt 
extracts the water from the corn, it shrinks, 
and a short time in the BUti finishes it. Hang 
i in paper bags. When used, wash oil the 
salt and let it stand on a hot stove all night ; 
t— _ 
then change the water and heat again. Corn 
treated in this way is as sweet as if fresh 
from the field. Lovers of sweet corn, try 
it, and you will never buy the slop they call 
“canned corn.” 
French Cream Cake. —Beat three eggs and 
one cup of sugar together thoroughly ; add 
two tablespoonfuls of eold water ; stir a tea- 
spoonful of baking powder into a cup and a 
half of flour ; sift the flour in, st irring all the 
time in one direction. Bake in two thin 
cakes ; split the cakes while hot, and (ill in 
the cream prepared in the follo w ing manner : 
To a pint of new milk, add two lablcspoon- 
fuls of corn-starch, one beaten egg, one-half 
cup of sugar, stir while cooking, and when 
hot put in a piece Of butter the size of an 
egg; flavor tho cream slightly with lemon, 
vanilla, or pineapple. 
Raspberry Cream. —Rub a quart of rasp¬ 
berries, or raspberry jam, through a hair 
sieve, to take out the seeds ; then mix it 
well with cream and sweeten with sugar to 
taste; put it into a stone jug and raise a 
froth with a chocolate mill ; as tho froth 
rises take it off with a spoon, and lay it. upon 
a hair sieve. When you have got as much 
froth as you want, put what cream remains 
into a deep china dish, or punch bowl, and 
pour frothed cream upon it, as high as it will 
he on. 
Coffee Cake. —One and a half cu ps of sugar, 
one cup of molasses, one cup of butter, one 
cup of strong oolToe, three eggs, one tea- 
spoonlid of soda, five and a half cups of 
flour, raisins, cinnamon, doves and nutmeg. 
The raisins to be stoned and rubbed in a 
little of the flour before being added to the 
mixture. 
To Remove Fly-Specks.— Boil some onion 
skins, and use the water in which they are 
boiled to wash oJI tho fly-specks. It will 
save more than half the labor, particularly 
on moldings and other uneven surfaces. 
|)gfli(|ni(| Jnformirtiim. 
WHAT SHALL WE EAT. 
In the “Philosophy of Eating” by Dr. 
Bellows, the author gives tho following class¬ 
ification of food First, carbonates, that 
class which supplys the lungs with fuel, and 
thus furnishes heat to the system, and sup¬ 
plies fat, or adipose matter. Second, nitrates, 
that, class which supplies tho waste of mus¬ 
cle. Third, phosphates, the class which sup¬ 
plies the bones, the brains and the nerves, 
and gives vital power, both muscular and 
mental. 
Wheat-meal is far more nutritious and 
lilted to build up the system, than super¬ 
fine flour, which is bereft of about one- 
half of tho tissue -making elements. Dr, 
Samuel Jackson, Professor of the Insti¬ 
tutes of medicine In tho University of 
Pennsylvania, whose opinions as a physician 
and physiologist, arc held in such high esti¬ 
mation in this and other countries says • 
“The phosphate of lime is an essential con¬ 
stituent of all grains, lb is further an Im¬ 
portant nutritive principle, and rccentcxpcri- 
ments, have proved it to bo an indispensable 
element in the construction, not of bones 
only, but of all the animal tissues. A de¬ 
ficiency of the phosphate of lime in food is a 
common cause of /ill ill health, of defective 
development, and retarded growth in chil¬ 
dren. In the conversion of wheat, Into flour, 
tho phosphate of lime is rejected with tho 
“bran and middlings” and in consequence 
this necessary' clement of nutrition, contrary 
to the arrangement by nature, is not obtain¬ 
ed from our line wheat, bread.” 
O. S. Hubbell, M. D., a distinguished phar¬ 
maceutist of Philadelphia, furnishes the fol¬ 
lowing analysis of the flour and bran (or bolt¬ 
ed part) which ho receives from the mill, 
where lie sends his wheat for grinding. From 
every 100 pounds of wheat, about 76 pounds 
of flour and 80 pounds of bran. The flour lie 
adds, contains of tissue - making elements 
(gluten, albumen &c.) 1.65of phosphates and 
other salines 0.70 ; total 3.35 per emit. The 
bran contains of tissue-making elemcn ts, 3.10, 
salines, phosphates, &e., 7.05 ; total 10.15 per 
cent. That is, for purposes of nutrition the 
bran (or bolted part) is nearly five fold richer 
than the flour; or being one-fourth the 
weight of the flour it has as much nutritive 
value as the flour itself, in every bushel ? 
Dr. Bellows states that “animals and per¬ 
sons have bean fed on pure starch, or sugar, 
or fat alone, and they gradually pined away 
and died.” lie adds, “the nitrates in all 
the fine flour bread a person can cat, will not 
sustain life beyond fifty days. But those fed 
on unbolted flour, would constantly thrive 
and fatten and grow stout and strong for an 
indefinite period.” 
Of all grains wheat is considered “ the 
staff of life.” It is unquestionably true that 
Hod made wheat in the very best propor¬ 
tions, to build up and nourish the system, and 
man, in his pride and folly, has rejected that 
part which contains all tho bone, muscle mul 
brain-making material, viz. : tho bran. The 
result is as clear as it. Is Inevitable. 
The absence of the most nourishing ele¬ 
ments of the wheat, and tho retention of tho 
carbonates (heaters) only, engenders fevers 
and very many of the diseases that now so 
grievously afflict the human race and cause 
premature sickness and death. 
Avoid and reject starch bread. Nothing is 
more evident, than, that in using bolted 
starch flour, we sacrifice tho most Important 
elements of tho wheat, merely to please the 
eye. Starch, though a valuable element in 
our food to supply animal heat, is destitute 
in itself of the essential elements to sustain 
life for any length of Lime. That the evil 
effects of using food, composed principally 
of the carbonates (heaters) such as broad 
from white flour, butter, pastry confection¬ 
ary, &e„ arc almost incalculable, is test.I 
fled to by many of the most learned, scien¬ 
tific and medical men of our times, who 
affirm, in truth, that ono-fourtli of all our 
children die prior to the ago of seven, and 
one-half prior to the ago of seventeen ! All 
for tho lack of food containing phosphates and 
nitrogenous elements, and those who live t.o 
grow up to maturity their bones and brains 
and nerves are weak and subject to disease ; 
while by over-feeding with the carbonates, 
the system is heated and excited, and ready 
to be inflamed by the first spark of artificial 
disease, and the inevitable results are in¬ 
flammations, fevers, neuralgic pains, con¬ 
sumption, defective teeth, reactive exhuus- 
tiou and ailments Innumerable. White flour 
bread is a poor, impoverished article of food, 
deprived of one-half of all its nutrition or 
tissue-making elements, caused by rejecting 
the phosphates, nitrates and other salines 
contained in the bran. Graham— I. e., a 
wheaten meal bread is rich and highly nutri¬ 
tious, and contains a supply of all tho needed 
elements in tho human system. Our experi¬ 
ence fully confirms these statements. 
r.nt suicides eat white starch bread) 
I.Ot wise men shun the munc : 
For sntan holils the win nltiK cards. 
At tills sharp table KUino, 
Decop loti Is his kconoo. blade, 
lie makes believe that white 
Is much the ntcoxt. tint for broad, 
Anil thus sets up «. flitht, 
And kills o!T thousands every year, 
Thrust ttirouich and slain, by this bread spear. 
S. IS, Rockwell, in Ft. Farmer. 
-- 
HYGIENIC NOTES. 
Sleep protracted beyond the need of repair 
and encroaching habitually upon the hours 
of waking action, impairs rnoro or loss the 
functions of the brain, and with them all the 
vital powers. This observation is as old as 
tho days of Hippocrates and Arctmus, who 
severally and strongly comment upon it. Tho 
sleep of infancy, however, and that of old 
age do not come under this category of ex¬ 
cess. These are natural conditions, apper¬ 
taining to the respective periods of life, and 
to be dealt with as such. Ln illness, more¬ 
over, all ordinary rule and measure of sleep 
must bo put aside. Distinguishing it from 
coma, there are very few eases in which it 
is not an unequivocal good ; and even in a 
comatose state the brain, wo believe, gains 
more from repose than from any artificial at¬ 
tempts to rouse it Into action. 
To Purify a Sink. —In hot weather it is 
almost impossible to prevent the sinks be¬ 
coming foul, unless some chemical prepara¬ 
tion is used. One pound of copperas dissolved 
Ill four gallons of water, poured over a sink 
three or four times, will completely destroy 
the offensive odor. As a disinfecting agent, 
to scatter around premises affected with any 
unpleasant odor, nothing is hotter than a 
mixture of four parts dry ground plaster of 
Baris to one part of fine charcoal, by weight. 
All sorts of glass vessels and other utensils 
may be effectually purified from offensive 
smells by rinsing them with charcoal powder, 
after the grosser impurities have been scour¬ 
ed off with sand and soap. 
Croup can be Cured in one minute, and 
the remedy is aimply alum and sugar. Tho 
way to accomplish the deed Is to take a knife 
or grater and shave it off in small 'particles, 
about a teaspoonful of alum ; then mix it 
with about twice its quantity of Biigar to 
make it palatable, and adminster it as quick¬ 
ly as possible. Almost instantaneous relief 
will follow. 
Care for Rheumatism.—Two ounces of 
Black Cohosh put into one pint of good 
liquor. Dose, one teaspoonful three times a 
day.—M. K. a. 
£cicittifi(| and Useful. 
DESTRUCTION OF GARBAGE. 
The Scientific American has a timely ar¬ 
ticle advising residents of cities to burn all 
the offul which accumulates in every family 
dally rather than to throw It in the street 
with coal ashes and other refuse to be car¬ 
ried away by the scavenger. This refuse, 
coal ashes, &c., is largely used for filling in 
lots in cities, and whore it largely consists of 
vegetable matter, decaying potatoes, peel¬ 
ings, &o., its accumulation in quantities Is 
really dangerous to health. Tho reports of 
the Health Commissioners are that Harlem 
flats, near Now York City, liavo been filled 
up with so much of this rubbish that it is 
fermenting, and the seething mass is oozing, 
a slimy and stenohy fluid, from tho surfaoo 
of the ground, and especially after every 
rain. All this evil could bo avoided by burn¬ 
ing everything that will burn. Fire, next to 
water, is tho great, purifier, and uoxious 
garbago going off in smoko is heated and 
rises beyond the reach of people’s noses. In 
the country tho unrao rule should bo ob¬ 
served, with the variation that, there much 
of the garbago, potato and apple peelings, 
and bits of old bread and meat may be thrown 
to tho pigs, who will speedily put them out 
of the way. People who are over nice may 
turn up tlioir noses as they choose about the 
pig, but it cannot be denied that he serves an 
important purpose as a scavenger. Wo 
would not have piggy kept near the house ; 
but if well cared for in a good, clean pen ho 
is really less noisome and less dangerous to 
public health than would he the decaying 
garbage which ho devours. City authori¬ 
ties who make an inexorable rule to allow 
no pigs in cities in summer-time would do 
well to ponder this subject. Tho Harlem 
flats nuisance is worso than anything New 
York has ever suffered from the presence of 
pigs. 
- - ■ ♦ ♦ «. — ■ ■ 
DEPTH OF AMERICAN LAKES. 
There is a mystery about tho American 
lakes. Lake Erie Is only 60 to 70 feet deep ; 
but Lake Ontario, which 1ms a depth of 593 
feet, is 230 feet below tho tide-level of the 
ocean, or as low as most parts of the Gulf of 
St. Lawrence ; and tho bottoms of Lakes 
Huron, Michigan and Superior, although the 
surface is much higher, are all from their 
vast depths on a level with Ontario. Now, 
as the discharge through the river Detroit, 
after allowing for the probable portion car¬ 
ried oil' by evaporation, does not appear by 
any means equal to tho quantity of water 
which the three upper lakes receive, it has 
been conjectured that, a subterranean river 
may run from Lake Superior, by the Huron, 
to Lake Ontario. This conjecture is not im¬ 
possible, and accounts for tho singular fact 
that salmon and herring are caught in all tho 
lakes cornmimloaUng with the 8t. Lawrence, 
but not in others. As tho Falls of Niagara 
must have always existed, It would puzzle 
tho naturalist to say how these fish got into 
the upper lakes without some subterranean 
river; moreover, any periodical obstruction 
of the river would furnish a riot improbable 
solution of the mysterious flux anil reflux of 
the lakes. 
-- 
SCIENTIFIC AND USEFUL NOTES. 
Your Oum Mason.— Small holes in white 
walls can bo easily repaired without sending 
for the mason. Equal parts of plaster of 
Paris and white suud — such a* is used in 
most families for scouring purposes—mixed 
with water to a paste, applied immediately 
and smoothed with a knife or fiat piece of 
woed will make the broken place as good as 
new. As the mixture hardens very quickly, 
it is best to prepare but a small quantity at a 
time. 
To Extinguish Kerosene Flames.— One of 
the most ready means is to throw a cloth of 
some kind over the flames, and thus stifle 
them ; but as the cloth is not always conve¬ 
nient to the kitchen, where such accidents 
are most likely to occur, some one recom¬ 
mends flour as a substitute, which, it, is said, 
promptly extinguishes the flames. It rap¬ 
idly absorbs tho fluid, deadens the flames, 
and can be readily gathered up and thrown 
out of doors when the fire is extinguished. 
Shampoo Liquid. —Carbonate of ammo¬ 
nia, y t oz.; curbouate of potash, 1 oz.; water, 
1 pint. Dissolve and add to the solution 
tincture of euutharides, 5 fluid ounces ; rec¬ 
tified spirits, 1 pint; good rum, 3 quarts. 
Rub tiie hair well with this till a lather is 
formed, and then wash the he/vd with cold 
water. 
