piece place half a peach, skin down ; dust 
well with sugar ; put a tiny piece of butter 
on each, and bake slowly. When done, dish 
them and turn the juice over, if any ; other¬ 
wise, add sirup of pears and serve warm. 
Apricots and prunes may be served likewise. 
Fried Peaches ,—Take good-sized, free¬ 
stone peaches, wipe them with a towel, halve 
them and place them flat side down in hot 
butter or lard. Let them fry to a nice 
brown, then turn, and fill the seed cup with 
sugar, which, by the time the fruit is proper¬ 
ly cooked, will be melted and form, with the 
juice of the peach, n rich sirup. Serve up 
hot, and if you don't like them you need not 
repeat the experiment. Most persons th ink 
the dish a superb o(\e. 
Tomato Omelette ,—Peel and chop five 
medium-sized tomatoes, season with salt, 
pepper and chopped parsley ; add half a 
cup of grated bread; beat four eggs to a 
foam and stir them into the tomato. Heat 
a spider hissing hot; place a piece of butter 
therein, turn in the mixture, let it brown for 
two minutes, and lap over the half, serving 
it in turnover form on a hot plute. 
To Cook Salsify .—Boil tile salsify soft, 
mash it up, and mix about one-third salsify 
with two thirds good flour batter, such as 
would make good fritters or pancakes, and 
fry it in Little dabs about the size of an 
oyster, enveloped in the same manner. 
Chile Sauce .—Take 5 large ouions, 8 green 
peppers, chop fine—30 ripe tomatoes, out 
them, 5 tablospoonsful sugar, 3 of salt, 8 
cups vinegar, and boil all together 2 A hours, 
and bottle for uae. 
decay of teeth, and proceeds to show that 
the article is deficient in mineral matter. 
He says : 
“ Mr. Sharpless, the well-known chemist, 
aualyzed for me the ‘ Peerless Flour.’ He 
found 0.56 per cent, of mineral ash, a 
little over half of one per cent. He stated 
also that the proportion of ash in the whole 
grain varied from 1.65 to 2.50 per cent. So 
that: the diminution of mineral food varies 
from two-thirds to four-fifths. In other 
words, by the use of flour mankind loses 
from two-thirds to four-fifths of the ele¬ 
ments that go to make up teeth and bony 
structures. This statement deserves to bn 
written in letters of gold over the door of 
every bukery and kitchen in the land. 
Flour has been used for generations, and 
if we can rely ou Mr. Sharpies’s statement, 
mankind has all this while been deprived of 
the greatest moiety of tile mineral food that 
the Almighty intended it should havo the 
benefit of. It is not natural to expect that 
the bony structures should sutler from this 
great withdrawal ? For it is a great with¬ 
drawal.” 
MORE ABOUT PICKLING, 
ARTIFICIAL ICE-HOW IT IS MADE 
The following is the conclusion of the very 
seasonable article on “ Pickling and Preserv¬ 
ing Vegetables,” commenced in last week’s 
Rural : 
Spanish Pickled Onions, —Cut onions into 
thin slices ; put a layer of them in a jar, 
sprinkle with salt and cayenne pepper, then 
add a layer of onions and season as before. 
Proceed in this way till the jar is full, and 
pour cold vinega r over all till covered. Will 
be fit to use In a month. 
Pickled Peppers.—Cat the stems out in a 
round circle with a sharp penknife and pre¬ 
serve them ; fill each pepper with a mixture 
of finely-chopped cabbage, horse-radish, 
mustard seed and salt. Before filling, inash 
the peppers in cold water, then fill, replace 
the piece cut out, tie with coarse, thread, 
pack in stone jars, and fill up with cold, sharp 
vinegar. They will be ready for use in two 
weeks. 
Bean Pickles. —These are delicate aud 
very tempting, yet easily made. Procure 
young beans from the late crops, wash and 
boil in slightly salted water till tender; 
drain them through a colander or sieve, then 
dry with a cloth. Pour boiling vinegar, 
spiced to taste, over them ; repeat this two 
or three days, or till they look green. 
Radish-Pod Pickles, —0ather when young 
and tender, put them into brine over night, 
then boil this brine and pour it over the pods 
in jars, covering closely to keep the steam 
in. When the brine is cold repeat this, and 
do so till the pods are green ; then drain 
them and pour over them boiling hot vinegar, 
with mace, ginger, long-peppers and horse¬ 
radish in it. When nearly cold pour oil the 
vinegar, boil it ouce more and again pour 
over Lie pods. When cold tie down and set 
away. 
Green Tomato Pickles. —One peck of green 
tomatoes, one dozeu common-sized ouions, 
one dozen large cucumbers, one small, lino 
head of cabbage, one teacupful of salt. 
Chop first the tomatoes, pub in the salt and 
drain olf all the green water, next chop the 
cabbage aqd cucumbers separately, then the 
onions. Mix all, spice your vinegar, scald, 
and when cold pour it over the pickles. The 
onions can be omitted if desired. 
Spiced Tomato Pickles. —A peck of green 
tomatoes, three dozen small white onions; 
slice them and put them i separate jars, 
sprinkling each layer well with salt; let them 
stand till next day, then drain off the juice 
and throw it away. Take one ounce of 
whole cloves, one ounce of allspice, one and 
a half ounces of black popper, one ounce-of 
yellow mustard seed. Pub in a large jar a 
layer of tomatoes and onions, sprinkle them 
with the spices, then more tomatoes and so 
on till all are in. Cover it with good vinegar. 
Mix with a little cold vinegar a quarter of a 
pound of English mustard to a thin paste, 
then pour it over the tomatoes. Stir it 
thoroughly through them, sob the jar ou the 
back of the stove and let all simmer, but not 
boil, for half an hour. Pack in jars ; when 
cold cover closely. 
French Pickles—Delicious.— One colander 
of sliced green tomatoes, one quart of sliced 
onions, one colander of cucumbers, pared 
and sliced, two good handfuls of salt. Let 
all stand twenty-four hours, then drain 
through a sieve. One-half ounce of celery 
seed, one-lmlf ounce of allspice, one teacup¬ 
ful of white mustard seed, one-half teacupful 
of black pepper, one tablespoonful turmeric 
one pound of brown sugar, two tablespoons- 
ful of mustard, one gallon of vinegar. 
Chow-Chow. —One peck sliced green toma¬ 
toes and cucumbers, onious, cauliflower, 
peppers, radish-pods, etc., etc., not omitting 
horse-radish ; one ounce of cloves, one ounce 
of broken cinnamon, three-quarters pound 
of mustard seed, one pound of ground mus¬ 
tard. After slicing the above put them in a 
stone jar with salt between each layer, aud 
let it stand twenty-four hours; then drain 
off the water, pub it in a porcelain-lined 
kettle, cover with vinegar and boil fifteen 
minutes. Wet the ground mustard with 
cold vinegar, and stir it in the last thing, 
then take immediately oil the stove ; it will 
be better if it boils after the mustard flour is 
added. Pack in jars and cover well. 
A CORRESPONDENT who has visited the ice 
works at Montgomery, Ala., gives this de¬ 
scription of the process of manufacture : 
Seventy thousand gallons of water are used 
daily in the manufacture of 12,000 pounds of 
ice—the cost, of which, when placed in the 
ice house, is about three-eighths of a cent per 
pound, and retailed at one aud a half to two 
cents per pound, which is cheaper than the 
freight from the lakes, if the ie« was cut and 
put on the cars gratis, besides the advantage 
of getting it in small quantities when desired 
and being much cleaner and purer than lake 
icc. The distilled water is put in tin cans 
thirty inches long, inches wide, anil 2% 
inohes thick, which leaves the ice in conve¬ 
nient shape for handling. Those cans are 
then placed in rows, in tanks filled with salt 
water (though of course the salt water does 
not come quite to the tops of the cans so as 
to mix with the distilled water which they 
contain), through which iron pipes conduct 
the ether. The other is made in another 
room, and after being purified is pumped in¬ 
to a receiver and brought under a pressure 
of 70 to 110 pounds to the square inch, which 
liquidizes it. It is then forced through a 
small tube to a larger tube which opens into 
all the pipes in the tank (about 100 pipes in 
each tank).; it then expands into a gas and 
fills all the tubes, (its capacity for expansion 
being as 1 to CO.) The ether extracts the 
caloric which surrounds the tubes, thus 
equalizing the temperature, and bringing 
the whole below the freezing point; the 
distilled water freezing very readily, and 
the salt water being brought down several 
degrees colder than ice, yet without freezing. 
The gas passes on through the pipes and into 
a receiver, from which it is pumped into an 
ether holder, and again reduced to a liquid 
by pressure, which is facilitated by passing 
it through a long coil of pipe surrounded 
with cold water, lb is then forced through 
the tubes again and performs the same work 
over. Some of the ether gas pipes were 
covered with snow to the depth of three- 
quarters of an inch, which collected from the 
surrounding atmosphere. It is very difficult 
to coniine it, but if not allowed to escape the 
same quantity can be used continually. It 
is said to bo much better than mercury ; as 
the latter eats out copper pipes in a short 
time, and iron pipes in about two years, 
while the latter doe3 nob affect the metals. 
The cans are taken out one at a time and 
dipped In a vat Of hot water, which loosens 
the cake of icc, which then slips out, and the 
can is again filled and set in its place. This 
is done three times a day. These slabs of 
ice weigh twenty-five pounds each, and four 
of them are piled on top of each other and 
allowed to freeze together, making one hun¬ 
dred pounds to the block. These blocks are 
kept separate by placing small sticks between 
them. 
At this season of the year every one who 
eschews lager and other beverages drinks 
iced tea. “ A cheering and not unpleasant 
drink,” Pcpys called it before ice was added, 
and when it was prepared in the oriental 
manner by pouring boiling water on a pinch 
of dust; but there is tea and tea. In Now 
England most of what we drink under that 
name is a decoction not an infusion. The 
handmaid who wrestles with the crockery, 
and to whose charge the tea caddy is com¬ 
mitted, turns her mind to thoughts of soap 
and concocts a mixture as little like tea as a 
piano is like a red herring. Tea should 
never under any circumstances be boiled. 
Put the leaves in a woll-warmed (scalded- 
out) tea-pot; pour fiercely boiling water 
directly over them, and drink the first infu¬ 
sion almost immediately. If left stewing on 
the fire, the aromatic qualities are boiled 
away—the very qualities that enliven and 
inspirit the wearied body, and supplement as 
it were nutritious food—and there remains a 
concentrated decoction of thoine and the 
astringent matters with which it is combined. 
—Such tea produces nervousness and fretful 
temper, and cannot refresh any one. 
ORIGINAL RECIPES 
Love Pudding .—One quart sweet milk, 1 
pint of flour, 5 eggs. Beat the whites sepa¬ 
rately and add last. S team lj^ hours. Sauce 
for the same ;—Two tablespoonsful of butter, 
l A cups sugar, 1 teaspoonful lemon extract. 
Mix together, cook, and serve while warm. 
Cottage Padding .—One quart of sweet 
milk boiling hot, 3 eggs, i cups of flour. 
Take part of the milk and mix in the flour 
then stir into the rest while boiling. Then 
turn the whole into a deep dish, sprinkle 
some sugar «ud grated lemon in the bottom 
of the dish and over the top after the pudding 
is poured out. It is cooked sufficiently before 
turning out. To be eaten cold. 
Sponge Cake,—F ive egg3 beat together 
half an hour, 1 cup of sugar, 1 A cups of 
flour, 1 teaspoonful lemon. Cook briskly. 
Farmer’s Wife. 
FRECKLES-THEIR CURE 
The Herald of Health gives this remedy 
for wliat annoys a groat many people: 
Freckles are not easily washed out of those 
who have a florid complexion and are much 
iu the sunshine ; but the following washes 
are uob only harmless but very much the best 
of anything we know. Grate horseradish fine, 
let it stand a few hours in buttermilk, then 
strain and use the wash night and morning. 
Or squeeze the juice of a lemon into half a 
goblet of water and use the same way. Most 
of the remedies for freckles are poisonous, 
and cannot bo used with safety. Freckles 
indicate a defective digestion, and consist in 
deposits of some carbonaceous or fatty 
matter beneath the scarf skin. The diet 
should be attended to, and should be of a 
nature that the bowels and kidneys will do 
their duty. Daily bathing with much fric¬ 
tion, should nob be neglected, and the Turk¬ 
ish bath taken occasionally, if it is con¬ 
venient. 
NURSING THE SICK 
HOW TO RESCUE A DROWNING PERSON 
A child may be easily managed by an ex¬ 
pert swimmer ; but if the drowning person 
is strong and powerful, it is often impera¬ 
tively necessary to keep out of his reach un¬ 
til he is partially exhausted ; otherwise he 
will clutch his rescuer, and bolli may go 
down together helpless. Calmness ami cau¬ 
tion are invaluable in the water. The suf¬ 
ferer will clutch anything extended toward 
him at fix-st—an oar, branch of a tree, a neck¬ 
tie, or a sleeve of a jacket, and if the other 
end of the article can be held in the mouth, 
the rescuer has the use of his arms. But 
stilt it i* needful to keep out of the reach of 
the drowning person. Go behind him and 
push him along, but never attempt to reason 
with him. If he becomes insensible, a good 
swimmer can easily bring him to the shore 
or to xt place of safety, and then the proper 
means of restoration, should be immediately 
used. Impulsive recklessness, evpn though 
inspired by the most generous feeling, will 
not be so likely to save a disowning man as 
thoughtful caution. It may bo well to men¬ 
tion that in case one feels cramp coining on 
while in the water, it is best nob to stop, 
but to strike out faster than before ; a sud- 
deu jerk of the limb is often an effectual 
relief. 
are so at all, It is the triumph of supremacy 
to become unconsciously supreme. Nowhere 
is this decision more blessed than in a sick 
x’oom. Where it exiits in its genuineness, 
the sufferer Is never contradicted, never 
coerced ; all little victories arc assumed. 
The decisive nurse is never peremptory, 
never loud. She is distinct, it is true—there 
is nothing more aggravating to a sick person 
than a whisper—but she is uot. loud. Though 
quiet, however, she never walks tip toe ; 
she never makes gestures ; all is open and 
above board. She knows no diplomacy or 
finesse, and of course her shoes never creak. 
Her touch is steady aud encouraging. She 
does not potter. She never looses at you 
sideways. You never catch her watching, 
She never slams the door, of course, but she 
never shuts it slowly, as if she were cracking 
a nut in the hinge. She never talks behind 
it. She never peeps. She pokes the Are 
skilfully, with firm, judicious penetration. 
She caresses one kind of patient with genuine 
sympathy ; she talks to another as if he were 
well. She is never in a hurry. She is worth 
her weight in gold, and has a healthy preju¬ 
dice against physic, which, however, she 
knows at the right time how to conceal. 
FARMERS AND RHEUMATISM 
WriY are farmers so liable to rheumatism ? 
Ans.—B ecause they wear wet clothing, 
heat aud suddenly chill the body, ovci--eat 
after very hard work, and because they do 
uot keep the skin in a vigorous, clean and 
healthy condition. If furmex-s would avoid 
suddenly cooling the body after gicat exer¬ 
tion, if they would be careful uot bo go with 
wet clothing and wet feet, and if they would 
not over-eut when in an exhausted condition, 
and bathe daily, using much friction, they 
would have less rheumatism. The same 
rule applies to other than farmers. The 
Turkish bath is the best remedy for rheuma¬ 
tism.—Science of Health. 
Remedy for Warts.— Warts are very 
troublesome and disfiguring. The following 
is a perfect cure, even of the largest, without 
leaving any scar. It is a Frenchman’s pre¬ 
scription, and lias been tested by the writer : 
Take a Btnall piece of raw beef, steep it all 
night in vinegar, cut as much from it as will 
cover the wart, aud tie it on it; if the cx- 
cresence is on the forehead, fasten it on with 
strips of sticking-plaster, it may be removed 
iu the thiy and put on every night. In one 
fortnight the wart will die and peel off. 
The same prescription will cure corns. 
SELECTED RECIPES 
An Echoing Meeting House —A clergy¬ 
man writes the Rural New - Yorker : 
“The meeting-house where I officiate has an 
echoing tendency, especially when partially 
filled. Can you or any of your correspond¬ 
ents tell as how to adjust wires across to cor¬ 
rect this evil 1” 
FLOUR AND THE TEETH 
Baked Peaches.—Cal the peaches in two, 
remove the stones, having first wiped the 
fruit well. With a paste-cutter, if you want 
something fanciful, otherwise simple squares 
will do— cud some slices of bread. On each 
The question, “What food is the health¬ 
iest ?” is always listened to with great inter¬ 
est. A Boston doctor discusses in an inter¬ 
esting way, in the Journal of Chemistry, 
the question whether flour promotes the 
