AU§. 28 
MOORE’S RURAL MEW-YORKER. 
end is a belt of old Spruces, Larches and 
Pines that, relieve the carriage-road in its 
curve to the back premises. Among these, 
growing as they list, are Raspberry-bushes, 
Trumpet-creepers, Wistarias, Dioscorea ba¬ 
tata or Chinese Yam—much discussed as a 
possible substitute for the Potato—jn tangled 
confusion. 
A wider border than that we have left 
across the lawn, and in a general direction 
parallel with it, is tilled wit h trees and shrubs 
as a background, and a multitude of herba¬ 
ceous plants, annuals and smaller shrubs in 
the front. A considerable space is given to 
Pontic and our own native Azaleas, which 
latter “ Rural Life” never misses an oppor¬ 
tunity of praising, Rhododendrons, Kalmias, 
Mahonias and Hollies. Connecting with these 
large-leaved evergreens are many species of 
Day Lilies, a large, globular clump of the 
airy Amsonia salicifolia, Baptism Australis, 
Coreopsis lanceolata. Carnations bedded out 
for the season, the early flowering Orobus 
vermis, masses of Heliotrope, Abutllons, 
La n tan os, Aehvranthes, Rose G-eramums, 
and upwards of a hundred varieties of Roses 
of the Tea and Bourbon sorts. A show-bed 
of Verbenas is edged by Giiaphaliurn Jana- 
tura, and another of Petunias by the little 
Cigar-plant, Cuphea pinty centra. We must 
especially mention a single plant of that odd 
Aroid, Amorphophullus Rivieri, which is at 
least three feet high, and four and a half 
feet across, its remarkable palmateiy-com- 
pound leaf, resembling an umbrella blown 
inside, out. The stem at its surface is fully 
eight inches in diameter. 
Next is a plot of one hundred or more 
different varieties of Pelargoniums of tlu- 
ne west and prettiest descriptions, and further 
on a muss of S ilvias connecting with a plan¬ 
tation of Clematis vines in endless variety. 
Behind these low-growing plants, as we 
have stated, and breaking in upon them here 
and there, arc taller growths, which afford 
a cont rast without which so long a border 
would look tame and monotonous, let the 
collection be ever so grand. Among them 
are the old and always welcome Lonlceru 
Tartarica, the French Mulberry (Callicarpa), 
and the sweet-scented shrub (Calycanthua). 
There are so many Spiraeas that we men¬ 
tion only the one we think the prettiest, S. 
prunifofia; prettiest for its ten thousand 
little roses, for its varnished little leaves, and 
its elegantly pear-shaped figure. There are 
many Hypericums, the green and purple- 
leaved Berherrv, a shrub of the ever-flower¬ 
ing Weeping Cherry, that is prettier us a 
shrub than when worked on high stems, a 
variegated Apple, more than half inclined 
to pare with its variegation, Magnolias eon- 
spictia, Soulangeana, giatiea, aoumiuata, 
Deutzius, Weigehia, a single Pyraoanthn 
alba spreading live feet upon the ground, 
with its top badly injured by the past win¬ 
ter, and last, ft magnificent specimen of the 
laurel-leaf Willow {Salixlaurffoliap Woean 
only suppose that this king of the willows is 
uncommon because it is unknown. 
Behind a portion of this border of shrubs 
is the 
VINEYARD, 
consisting of about 1,000 feet of low, vertical 
arbors iu several parallel lines, and com¬ 
prising possibly 100 varieties of grapes. The 
masses of shrubs in dose proximity to these 
vines, Spiraeas especially, are not less ser¬ 
viceable to them than they are ornamental 
as surroundings of the lawn, in attracting 
the rose bugs, which greatly prefer the blos¬ 
soms of the Spiraeas to the grape-vines. 
Passing through an opening in a long, 
elegant seedling Hemlock hedge, as healthy 
and mas-live as possible, six feet high, and 
sheared os to resemble the bowl of a spoon, 
we are iu the midst of the 
fRUIT AND EXPERIMENTAL GROUNDS, 
consisting of about six acres. A glimpse is 
all we can take. 
Here is a single row of currants 100 feet 
long, and every one of a different variety or 
species. We note the blackcurrant of "the 
Rocky Mountains, and the Gulden cu rant, 
as large as a Gooseberry and as sour; the 
variegated Currant and the variegated Cur¬ 
rant-bush, the first, with striped fruit, the 
other with large, well-cut, glossy leaves 
reticulated with yellow, so as to resemble 
the golden Japan Honeysuckle ; the white 
Grape Currant, most prolific of the whites ; 
the wild, prickly red Currant, procured from 
the top of the White Mountains : a Seedling 
of the golden, but worthless. 
Next are 100 varieties of Raspberries. Of 
Strawberries, Gooseberries and Blackberries, 
we fie re find almost every known variety 
that will thrive in this climate. Of Black¬ 
berries, the Western Triumph is the only oue 
that passed through last winter’s prolonged 
seventy unharmed. 
It is needless to say that hundreds of these 
special _n fruits (vve include the larger fruits 
likewise, to which we have not space to 
refer,) are more or less worthless, and they 
are retained and cared for chiefly as proofs 
of their demerits. 
CONCLUSION. 
The home of “ Daily Rural Life” is not con¬ 
spicuous for costly structures ; his grounds 
are not conspicuous for studied, garish effects. 
Vv e see uo graveled walks with edgings pain- 
iully exaot, no tesselated beds that surfeit 
us even while we gaze with their boastful, 
concentrated beauty, no alternating lines of 
e breathe the air freely; we feel 
home. We make our adieus reluct* 
.y e 4 ha11 ,Je . g ,ad °f a good ea 
Daily Rural Life,” to visit your 
E. S. Carm 
hiver Edge, Bergen Co., N. J. 
fgfjoitomtf. 
PICKLING AND PRESERVING VEGE¬ 
TABLES. 
“ Aunt Carrie ” gives in the last number 
of the American Form Journal a very sea¬ 
sonable and sensible chapter on this subject 
from which we make the following extracts : 
Although pickles can be bought at prices 
which hardly justify their being made at 
home, it is, nevertheless, strongly advised 
that all housekeepers who have the time 
prepare their otvn. By doing this you can 
avoid injurious spices, prisoned vinegar, and 
sometimes death. The pretty green cucum¬ 
bers exposed for sale are exceedingly attract¬ 
ive aud always seem to taste better than 
any others, but, unless you havesomo way of 
knowing them to he free from injurious suh- 
stances, it is better to give them a wide 
berth. 
Rules for pickling are very simple and 
easily followed, and if proper care be taken 
after the washing is over, even the novice 
may always liavo on hand very toothsome 
pickles. Do not use metal in any shape 
when pickling,—if you wish to boil vinegar 
put it in a stone jar on the stove and use 
wooden spoons and forks, or silver. The 
vinegar is often the all-essential feature, and 
unless It be good your work is in vain. 
Cider vinegar is superior to other kinds, but 
be sure it is cider vinegar,—not a trashy 
compound of vitriol and acid sold as cider or 
wine vinegar. Keep your pickles iu stone 
jars, never handle them with your fingers, 
but use a wooden spoon, and keep them well 
covered with vinegar and a bladder, or close 
cover of some kind. It is not uecessary to 
use a brass kettle to make pickles green,— 
indeed it should be considered criminal to 
boil t hem in one, and all who care for health 
and life will never associate brass with 
pickles. 
Cucumber Pickles .—The small, long kind 
are best for pickles and those bub half-grown 
are nicer than the full grown. Lot them be 
freshly gathered, pull off the blossom, but do 
not rub them. Four over them a strong 
brine boiling hot, cover closely, and let them 
stand all night. In the morning drain on 
a sieve, and dry them in a cloth. To each 
quart of best cider vinegar put one-half 
ounce of whole black pepper, the same of 
ginger and allspice, and one ounce of 
mustard seed,—add onions if agreeable. 
When this pickled vinegar boils up, throw in 
the cucumbers, and make them boil as 
quickly as possible for three or four minutes 
—no longer. Put them in a jar with the 
boiling vinegar aud cover closely. Made in 
this way your pickles will be tender, crisp 
and green. If the color is not quite clear 
enough, boil the vinegar over the next day, 
then pour it over the cucumbers and cover 
perfectly tight. 
Another .—One hundred small cucumbers 
fresli from the vines, wash and wipe dry 
and pub them in a large stone jar with a 
piut of salt and a piece of alum the size of a 
nutmeg ; completely cover them with boil¬ 
ing water ; cover closely aud let them stand 
twenty-four hours. Take them out, wipe 
dry, put them into a clean dry jar, and 
sprinkle over each layer of cucumbers the 
following spices One tablespoonfulof mus¬ 
tard seed, the same of whole allspice, one 
root of horse-radish grated or cut in thin 
strips, a few small red peppers and sufficient 
strong, boiling hot vinegar to fill the jars, 
which must be only two-thirds filled with 
cucumbers. When cold, cover closely and 
they will keep for years. 
Pickled Red Cabbage .—The purple red 
cabbage is the finest. Slice them into a 
sieve and salt each layer, remembering (shat 
too much salt will spoil the color. Drain for 
three days ; dry it, add some sliced beet-root 
and put it in a jar. Pour boiling vinegar 
over it. Mace, bruised ginger, whole pepper 
llorse-radish and cloves, boiled with the 
vinegar will make a great improvement. 
Tie bladders over the jars. In a few days 
open and S 26 if the vinegar has shrunk away, 
if so, fill up with cold vinegar. Some recom¬ 
mend that the vinegar be boiled but allowed 
to cool before pouring over the cabbage. A 
little bruised cochineal makes this pickle a 
beautiful color and is harmless. If kept very 
long, pickled cabbage gets soft, but is very 
nice especially if eaten soon after it is made. 
Another method of making this pickle is to 
quarter the cabbage, remove all stalks, then 
slice thin, and, after treating as the above, 
add vinegar cold with one ounce of whole 
black pepper, one-half ounce of ginger 
bruised and a little cayenne pepper to every 
quart of vinegar, 
Shakers’ Pickles to Keep Ten Years.— 
Half-grown cucumbers fresh gathered ; wash 
clean and pack in jars. Make a pickle of 
salt and water that will bear an egg, put in a 
piece of alum size of a nutmeg to a gullon of 
brine ; boil and skim it, and pour hot over 
the cucumbers; let it stand till cool, then 
pour off. Boil enough vinegar to cover your 
pickles, spice it to taste, pour it over hot, 
first adding a small piece of alum. In two 
days these are ready to oat. 
Indian Mangoes. —Take small, smooth¬ 
skinned green cantelopes not larger than an 
orange, cut a round piece out of one side 
and scoop out all the seeds, saving the piece 
you cut out. Parboil the melons in brine 
that will bear an eeg, until a little tender; 
dry them ; fill with finely-chopped cabbage, 
seasoned with mustard seed, pepper, salt 
and grated horse-radish ; put on the cover, 
tie them round with soft cord and put them 
in vinegar with any spices you may like 
boiled in it, pour it over them boiling hob ; 
cover well. They will keep for years. 
Musk-M elan Mangoes. —Fill, after scraping 
out the seeds, with a stuffing of chopped 
onion, scraped horse-radish, mustard seed, 
cloves, popper-corns aud salt, Sew the 
piece in with a needle and coarse thread, 
and pour boiling vinegar slightly salted over 
them in a stone jar. Do this two or three 
times, then put fresh vinegar over them and 
cover closely. 
licit Peppers — Make very fine mangoes, 
stuffed just as you would musk-melons, 
omitting pepper and substituting celery seed. 
Nasturtium Pickles.—Prop them as you 
gather them Into a jar of vinegar, and put a 
spoonful of salt in after the jar is filled ; or 
soak them three days in salt and water, 
changing the brine once during that time ; 
then pour off the brine, wash, dry and put 
them in jars, and fill up with boiling hot 
vinegar; cover tightly, and set iu a cool 
place. 
Onion Piclcles .— Ingredients for pickling 
onions:—To each quart of vinegar, two teu- 
spoonfuLs of whole black pepper and the 
same of allspice. Mode :—Gather the onions 
when quite dry and ripe, and with the 
fingers take off the thin outside skin. With 
a silver knife (steel discolors them) rnmovo 
one more skin, when the onions will look 
clear. Have ready some very dry bottles 
with wide mouths, or glass jars, and as fast 
as they are peeled put them in. Pour over 
cold vinegar to cover them, with pepper and 
allspice in the above proportions. Tie down 
with bladders, and in a fortnight they will 
be ready for use. This is a most simple 
recipe and very delicious, the onions being 
very nice and crisp. If kept longor than six 
or cigut months, pickled onions are liable to 
become soft. 
ABUSE AND MISUSE OF SALT. 
Prof. A. J. Cook of the Michigan Agri¬ 
cultural College, has dona some good service 
i 11 directing popular attention to Agricultural 
and like matters by explaining some of them 
from a scientific standpoint. But even Homer 
nods sometimes, and we must not be sur¬ 
prised that Prof. Cook should occasionally 
mistake. Ills article on the uses of salt, with 
much that is true, contains also some slip¬ 
shod science which will not bear a severe 
test. As we see this article “ going the 
rounds” among our Agricultural exchanges, 
we cal! attention to the closing paragraph : 
“ Lastly, is salt unhealthy when taken in 
quite large quantities t Experience says, No. 
Physiology sustains the negation. As already 
stated, if the salt in the blood becomes exces¬ 
sive, it is excreted by the kidneys and does 
no harm. Let no one then, who has a taste 
for very salty victuals, which they have here¬ 
tofore gratified with dim forebodings of dis¬ 
ease and death, any longer fear; for if salt 
will not always save ns, it will tend in that 
direction. Experience and physiology alike 
hid us eat all the salt our appetites 'crave ; 
for if wo do eat more than the system needs, 
it will be harmless ; and not simply that, but 
will be a positive good even then os an appe¬ 
tizer.” 
What does the Professor mean by “ un¬ 
healthy” salt 'i How, again, is the health of 
the salt affected by being taken iu large or 
small quantities? We presume that refer¬ 
ence was had here to the wholesomeness of 
salt, and the “health” belongs to the living 
subject rather than to the inert substance. 
Passing this grammatical error as of minor 
importance, we come to the more serious 
practical and hygienic heresy. 
Almost every statement in the paragraph 
quoted is contradicted by both physiology 
and practical experience. Salt in large doses 
is a poison. It is t rue that Nature makes a 
great effort to rid the system of it, as it would 
of any poison, through the action of the 
kidneys and violent purging ; but because of 
this effort it does scarcely less harm, derang¬ 
ing the stomach and lowering the tone and 
vigor ol' the body. The ill effects of contin¬ 
ued use of suit food in causing scurvy are fa¬ 
miliar to all. Prof. COOK speaks of persons 
having a taste for salty victuals, and advises 
us to eat all the salt that our appetites crave 
which, if wo were all in a healthful condi¬ 
tion with uudepraved appetites, would be 
safe advice. A perfectly healthy stomach 
will not crave uuhealthful food. But con¬ 
sidering how many people have drugged 
themselves with unnatural condiments, this 
craving is about the most unreliable of all 
guides to right eating. 
We do not argue against all use of salt. 
That is an open question which wo are not 
now discussing ; but we do protest that such 
partial statements of truth very largely 
mixed with error as the above, ought not to 
be either lightly uttered by scientists or un¬ 
thinkingly accepted by the public as the con¬ 
clusions of Science. 
-♦♦♦-. 
HEALTH OF FARMERS. 
The Massachusetts Board of Health is out 
with its fourth annual report, in which is to 
he found ah interesting paper on the longevi¬ 
ty of the farmer’s life. It says the evidence 
collected from country physicians through¬ 
out the State for the last; twenty-eight years, 
shows that the average length of the life of a 
farmer in that State, is S3 and a fourth years. 
This is much longer than that, of any other 
class of citizens. The class most nearly ap¬ 
proaching farmers, viz., out-door mechanics, 
live only 32 and a half years on an average. 
The almost unanimous belief of those phy¬ 
sicians and the compiler of the paper is, that 
farmers might live much longer than they do, 
by exercising more care in choosing, cooking 
and eating their food, in avoiding overwork 
and exposure to change of weather, and the 
uso of foul drinking water. Their food con¬ 
sists too much of pork, pies and saleratus 
bread end cakes. The oookery is bad, and 
meals are eaten too quickly for good diges¬ 
tion, wdien work hurries. More vegetables 
aud fruit should be ea en, and more rest 
taken. More cleanliness as regards out¬ 
houses, sinks and backyards, should be ob¬ 
served, and more care taken to avoid leaving 
cess-pools, sinks, etc., nearer to a well than 
thifty feet at least. 
- — 
HOW TO EAT APPLES. 
In the Science of Health wo find the follow¬ 
ing on a subject which is in order now that 
the apple crop is maturing: 
I had a dispute with a friend about eating 
apples. I hold apples should be pared before 
eating, as they will be cleaner and easier 
digested than when eaten with skin, cores 
and all. My friend contends that the skin 
promotes digestion, and fruit should always 
be eaten with the skin. As we could not 
settle our dispute satisfactorily wo concluded 
to submit to the judgemnt of the author of 
“ Eating for Strength.” We of course con¬ 
sider the doctor who wrote that very ex¬ 
cellent and useful book, and edits the best 
hygienic monthly of the age, as perfectly 
capable of giving an opinion which will not 
only be valuable, but very Interesting to 
many of your subscribers. s, B. 
An'S.—A s a rule apples should he pared be¬ 
fore eating them, and the cores should be 
cutout. It is true that a very thin skinned 
apple, like the Belmont, may be eaten entire 
without much harm ; but apple parings are 
indigestible and contain but. littlo nutriment 
so far as is known. The same rule applies to 
other fruits. Very few people know howto 
get the most good out of fruit. One of these 
days we may have something to say on the 
subject. 
•- — 
THE BEST USE OF A PHYSICIAN. 
Aside from putting them on the right way 
of living, the best use of a physician is to put 
heart into sick folk, and one of the worst 
uses of a doctor is to take keurt from them by 
discouraging them. Quack nostrums would 
not have any patent sale if temporarily they 
did not. make the patient think there was 
hope of recovery. The charity of the world 
take heart out of people. True charity puts 
heart into people by rousing them to self- 
help. One of the great errors of parents is 
the taking of heart out of children by dis¬ 
couraging them. Put heart into your 
children, oh ! you parents who would see 
them make their way in the world.— Ex. 
