SEPT. 25 
MOORE’S RURAL NEW-YORKER. 
of Vnisbaiulri). 
GRANGE NOTES AND ITEMS. 
Twelve Oranges have just been organized 
in West Virginia. 
TnK National Grange meets in Louisville 
on the 17th of November next. 
There are two hundred Granges already 
in Maine, and still organizing rapidly. 
Granges are being organized more in Vir¬ 
ginia and Texas than in the other States, 
The Patrons of Brownsville, Vt., contem¬ 
plate opening a reading room anil library. 
The State Grange of Kentucky, meet, in 
Louisville on the first Tuesday in December, 
1875. 
Over five thousand persons were present 
at a recent Grange picnic in Kalamazoo, 
Mich. 
There are 19,81(5 members of the Grange 
in Wisconsin, an increase of 1,572 in six 
months. 
Open sessions of the Grange when farm 
matters are being discussed are to be highly 
recommended. 
The Missouri Parmer urges Granges to co¬ 
operate in buying good Short-Horn bulls and 
grading up their Btoek. 
The three Orange Insurance Companies of 
Muscatine and Cedar Counties, Iowa, carry 
over a million dollars of risks. 
The Grange Bulletin of Wisconsin reports 
purchases by ihe State Agent for June quar¬ 
ter to the amount of $12,152,6(1. 
When a person who is ineligible on account 
of occupation has been admitted, he is a 
member until expelled for good reason. 
The Granges of Lane County, Oregon, 
have taken up a subscription to assist the lo¬ 
cation of the State University in that county. 
A Pomona Grange was recently organized 
in Chautauqua Co., N. Y., and the Patrons 
of Erie and Niagara Counties will soon follow 
suit. 
A LIFO aud health insurance company in 
the Order has been established in the South, 
the authorized capital of which is $1,500, OU0. 
By the amended constitution of the 
National Grange, males as well as females 
are eligible to membership at the age of six¬ 
teen. 
The Secretary of the Michigan State 
Grange gives 599 as the number of working 
Granges in the state and 85,009 as the mem 
bership. 
The State Grange of Mississippi is earnest¬ 
ly endeavoring to establish a college for the 
benefit of Patrons, to be exclusively under 
their control. 
The Stale Grange of Alabama is to man¬ 
age the State Pair this fall, and evidence 
that Southern Patrons possess both brains 
and enterprise. 
Brother Dddi.ey W. Adams, Master of 
the National Grange, represented that body 
at the recent session of the American Porno- 
logical Society in Chicago. 
The way to make the Grange more useful 
is to put more stress on the social and intel¬ 
lectual features contemplated. Financial 
benefits must follow in the wake of improve¬ 
ments. 
There are now over six hundred and fifty 
subordinate Granges in Mississippi, compris¬ 
ing a membership of fully 40,000. They are all 
in tine condition and the rolls are growing 
stronger daily. 
A Grange store will soon be put in opera¬ 
tion in Montgomery City, Mo. At a meeting 
of the members of the Order from various 
parts of the county to consider the matter, 
nearly $5,000 in stock was subscribed. 
The Wisconsin Granges have already es¬ 
tablished 41 co-operative associations for sell¬ 
ing goods and manufacturing, and 29 insur¬ 
ance companies, all flourishing and represent¬ 
ing capital to the amount of $4,000,000. 
The object of the (1 ranger’s Business Asso¬ 
ciation of California, which is reported to 
have a capital of $1,000,009, is to deal as 
factor and broker in all kinds of agricultural 
products, implements and general merchan¬ 
dise, 
Every member of the Order should keep a 
memorandum book, and enter in it his profit 
and loss in consequence of his connection 
with it. If loss, it is generally chargeable to 
the member ; if profit it should be credited 
to the Ol der. 
The Louisiana Granges have been very 
prompt in remitting their dues, and the 
financial condition of the State Grange is 
now better than it has been since its organi 
zation. Large accessions to the Order are 
anticipated this fall. ' 
Neosho Grange, Kansas, has sensibly re- ' 
solved to use all legal means within its power : 
to suppress the wanton destruction by reck- ! 
less sportsmen of the prairie chickens, quails 
and other birds so useful to the farmer in de¬ 
vouring the insects that prey upon the crops- 
The Patrons of Husbandry Mutual Aid 
Association of Dubuque Co., (oa., limits its 
membership to 1,000, divided into four classes 
according to age, each member paying from 
$t,50 to $8.00 admission and from $1.10 to 
$2,25 assessment on death of a member, 
according to age. 
Toe Minnesota State Grange took decided 
action in reducing salaries. The Master is to 
receive $2,00 a day and expenses ; Secretary, 
$tjix ) a year ; State Agent, $2.00 per day and 
exponses ; Executive Committee, $2.00 per 
day and expenses. This committee was 
reduced from six to four and new men were 
chosen. 
The Massachusetts Patrons are alive and 
progressing. At the frecent annual Field 
Meeting and Pic-nic of the Granges of Berk¬ 
shire, held on the grounds of the County 
Ag’l. Society in Pittsfield the fifteen Granges 
were nearly all well represented. The large 
hall was filled, and the occasion, with its so¬ 
cial, mental and physical refreshment., proved 
most enjoyable. 
Some merchants make ugly faces when 
Patrons speak of dispensing with middlemen, 
and yet they would not hesitate a moment 
to discharge a salesman, a book-keeper of a 
porter if they found their business could be 
managed without them. For every middle¬ 
man wo dispense with wo increase the earn¬ 
ings of the producer and decrease the ex¬ 
penses of the consumer. 
Attend your Grange regularly ; it may 
cost you some sacrifice, but it will be worth 
far more than it coats. Flowery beds of 
ease promote neither piety nor worldly pros¬ 
perity. What you would have you must 
work for, and must not expect to grow rich, 
happy or good without vigorous exertion 
yourself. Other men cannot do your work ; 
other men won’t make you wealthy or wise. 
The Order of Patrons is a mighty power in 
in the laud, but every man must lift. 
T0MAT0ES-CANNING, PICKLING, Etc. 
“Aunt Carrie” contributes a seasonable 
article to the American Farm Journal on 
this subject, from which we extraettho fol¬ 
lowing ; 
Cunning Tomatoes. —A simple and usually 
satisfactory way of canning tomatoes is to 
pour boiling water over a desirable quautity 
of ripe tomatoes to loosen the skin ; let them 
lie a few minutes, peel them, draining well 
first; cut out all green places, then set on 
the fire and after they have commenced 
boiling, boil for fifteen minutes. Have your 
cans ready aud very hot, fill full and seal enoh 
one immediately as it is filled. Borne pre¬ 
fer to boil the tomatoes till they seem almost 
dry; others, again, claim that merely scalding 
them is best, and that they ta3te fresher 
merely brought tu tho boiling point. 
Tomato Catnap.- To )4 bnshel of skiuned 
tomatoes add 1 quart vinegar, 1 pound of 
salt, }{ pound of black popper, 2 ounces of 
cayenne, pepper, }■£ pound of allspice, (5 onions 
(omit at pleasure), 1 ounce of cloves and two 
pounds of brown sugar, Boil this mass for 
2 hours, stirring it constantly. Wheu cool, 
strain it through a Hue sieve or coarse cloth, 
bottle and seal. 
Another Cut in pieces % bushel of ripe 
tomatoes and boil them until very soft; press 
them through a sieve to remove skins, cores, 
etc.; add 1 % pints of salt, 1 ounce of whole 
cloves, 1 of cayenne pepper, 1 table spoon of 
black popper, 2 heads of garlic skinned and 
separated, or a small onion instead of garlic, 
and 1 quart best cider vinegar. Boll all 
together for about three hours, or till it is re¬ 
duced one-half ; then bottle without strain¬ 
ing aud seal up. 
Another is:—Proceed as in the foregoing 
recipes, and for one bushel of ripe tomatoes 
cut up ti ljell peppers and as many onions ; 
boil all for two hours, stirring often ; then 
strain and add % pint of salt, 1 pint of vine¬ 
gar, tabic spoons ground cinnamon, same 
of black pepper, 1 of cloves, 1 of allspice, 1 of 
mace and '4 table spoon of ginger ; set aside 
till the next morning, then boil slowly for 12 
hours, or till as thick as rich cream and no 
clear liquid rises to the top ; stir often, as It 
burns readily. This keeps well. 
Uncooked Tomato Catsup. —Cut very fine, 
separat ely, 1 peck of peeled tomatoes and I 
dozen red pepper, seeded ; add two 2 table 
spoons each white mustard seed, ground all¬ 
spice, cloves and salt. Boil % gallon of cider 
vinegar, pour it over while hot, and when 
cold bottle and seal. 
Tomato Butter.— To 10 pounds of ripe to¬ 
matoes put 5 pounds of brown sugar, 1 pint i 
of eider vinegar, a table spoon of cinnamon, 
1 of allspice and cloves mixed, and boil gently ' 
for three or four hours. Skin tho tomatoes 
aud cut out the green core. 
Tomato Marmalade.— To 2 pounds of to- ( 
matoes allow 2 pounds of sugar and the juice < 
and grated rind of I lemon. Scald and skin i 
the tomatoes, add the sugar and boil slowly , 
for an hour, stirring and skimming ; add the i 
grated lemon and boil half an hour, or till it i 
is a thick, smooth mass. i 
Preserved Tomatoes.—To every pound of 
little pear shaped, yellow tomatoes allow % 
of a pound of white sugar : prick each otic 
with a coarse needle iti five or six places; put 
the sugar on the fire in a preserving kettle, 
wit h a teacup of boiling water to (5 pounds of 
sugar ; stir over a slow fire until dissolved, 
then put the tomatoes in and cook until 
clear ; when half done add the juice and 
rind, cut very fine, of 2 large, fresh lemons. 
When the fruit is clear take it out carefully 
and put it in small jars, tilling them two- 
thirds full; boil the syrup fast for 0 minutes 
more, then fill up the jars and let stand a 
day ; cover closely and keep in a cool place. 
Spiced Tomatoes. —Seven pounds of toma 
toes peeled. Boil together 3 pounds of brown 
sugar, l quart of vinegar, a small handful of 
cinnamon, a few cloves and a table spoon of 
salt; pour over tho tomatoes while boiling 
hot, cover and lot all stand over night, then 
boil 2 hours. 
Tomato Paste.— Scald and peel as many 
tomatoes as will fill a large stono jar. Set 
them in a warm oven for an hour, thou skim 
oil the watery liquid, press and squeeze them 
In a sieve: add salt, cayenne pepper, pounded 
mace and cloves to your taste ; to ovory 
quart of tomatoes allow half a pint of best 
vinegar; stew all slowly for 8 hours, stirring 
well until it becomes a smooth, thick paste. 
Then put it into small jars aud cover with 
egged papers. It is excellent when fresh to¬ 
matoes are not to be had, and is a nice addi¬ 
tion to soup. 
'To Dry Tomatoes for I Vinter. —Small 
sized but perfectly ripe tomatoes, washed, 
scalded and peeled, and some of tho juice 
squeezed or drained from them. Slice and 
dry them in an oven just as you would pump¬ 
kin, etc. For use, soak awhile, then stew 
and cook as yon would fresh tomatoes. 
Tomato Vinegar.— Take 1 bushel of the 
ripe fruit, wash and throw them into a 
a tub, add 1 quart of heavy Orleans molasses, 
mix and mash well and let it stand several 
days, stirring frequently. When a strong 
vinegar odor is given off strain tho juice off 
and put it into casks and let it stand until 
the process is completed. Vinegar made in 
this way is equal to the best, aud to succeed 
in its manufacture it is only necessary to 
follow out the above simple, directions. 
Tomato Fiys.—P our boiling water over 
the tomatoes to remove the skins ; weigh 
and place them in a stone jar, with as much 
sugar as you have tomatous, and lot them 
stand 2 days ; pour off the sirup and boil and 
skim it until no scum rises. Then pour it 
over the tomatoes and let them stand two 
days, as before ; boil aud skim again. Then 
place on large earthen plates or dishes, aud 
put them in the sun to dry, which will take 
about a week, after which pack them down 
in small wooden boxes, with tine white sugar 
between each layer. Tomatoes prepared in 
this manner will keep for years. 
Tomato Honey. —To each pound of toma- 
i toes allow the grated peel of a lemon and <> 
fresh poach leaves. Boil them slowly till 
they are ull to pieces, then squeeze them 
through a bag. To each pound of liquid 
1 allow a pound of sugar and juice of I lemon. 
- Boil them together half an hour, or until 
■ they become a thick jelly. Then put them 
into glasses and lay double tissue paper over 
r the top. It will scarcely bo distinguished 
’ from real honey. 
-♦♦♦-- 
1 Green Peas without Meat.—T wo let- 
- tuces, 2 cucumbers, 3 onions, l pint of peas ; 
» put them, cut up, into a stew-pan, with )i 
( lb. fresh butter and a little pepper and salt ; 
3 cover and let them stow till done. Have a 
2 quart of peas stewing in 2 quarts of water, 
3 with a sprig of mint; when done, pulp them 
t through a sieve, add the liquor they were 
stewed In and the other ingredients. 
Mm injionrattoit. 
WHY MOSQUITOES WERE CREATED. 
Mosquitoes may have been created to teach 
poor mortals patience. Certainly it requires 
patience to maintain an unruffled temper 
when, during sultry weather and habited iu 
zephyr apparel, wo are attacked by these 
mischievous vampires upon everyside. They 
may have been created for thebeuelib of that 
portion of tho mercantile community that 
deals in wire netting for doors and windows, 
or cotton netting for canopies. If so, we 
think that this portion of the mercantile 
community owes a deal of good will towards 
the rest of mankind. Ruthen* is a discovery 
that quite removes the humiliation implied 
in questions over having arisen as 1o why 
mosquitoes were created. Mosquitoes breed 
in malarial pools and stagnant waters. We 
may consider them the incarnation of ma¬ 
laria. Hence their bites inject the virus of 
malaria into the wound, and, simitia, sitnili • 
bus curantur, the bitten individual, instead 
of fighting the hungry mosquitoes that are 
merely responding to an instinctive impulse, 
should bless his or her lucky stars (there are 
some individuals that mosquitoes will not 
l»ite) that he or she is inoculated with 
and protected against fever and ague. The 
precise length of time during which this 
inoculation holds good—respecting which we 
have in contemplation an exhaustive series 
of minute experiments which we propose to 
publish in book form—is a subject for future 
investigation. Wo merely announce tho dis¬ 
covery of the main fact, which wo dare to 
rank as important to physicians as are Car¬ 
nivorous Plants to botanists, and we trust it 
will at once excite a corresponding dogroeof 
interest and rosearch. E. s. C. 
--- 
SIMPLE REMEDY FOR SCARLET FEVER. 
Tiie San Francisco Chronicle says that 
Robert Christie of the Protero suggests a 
remedy for the scarlet fever which he avers 
has invariably proved successful. It is very 
simple, and lies within the roach of those 
whose limited means preclude them from 
employing tho services of a physician. It is 
this :—Take an onion and cut it in halves ; 
cut out a portion of the center, and into the 
cavity put a spoonful of saffron ; put the 
pieces together, then wrap in cloth and bake 
in an oven until tho onion is cooked so that 
the juice will run freely, then squeeze out all 
the juice and give tho patient a teaspoonful, 
at tho same time rubbing the chest aud throat 
with goose-grease or rancid bacon, if there 
is any cough or soreness in the throat. In a 
short time tho fever will break onl, in an 
eruption all over tho body. All that Is then 
necessary is to keep the patient warm and 
protected from draught, and recovery is cer¬ 
tain. Mr. Christie says ho has been employ¬ 
ing this remedy for many years, and never 
knew it to fail when proper care was taken 
of the patient alter its application. One 
family, in which there jvero live children 
down with tlio disease atone time, recently, 
used this simple remedy upon his telling 
them of it, and every one of tiie little ones 
recovered in a short time. 
--♦♦♦- 
SANITARY DRAINAGE. 
Since the Prince of Wales came so near 
losing his life, and Great Britain her future 
king, through the bad drainage ol his prem¬ 
ises, the scientific papers have been dis¬ 
cussing the matter with renewed zeal. What 
is dangerous to a prince may be, and fre¬ 
quently is, fatal to people less carefully 
guarded. Too much attention cannot be 
given to that “ cleanliness which is next to 
godliness.” Cleanliness not merely of the 
person, but of everything which may taint 
the air wo breathe and the water we drink. 
Thousands ol' persons live in houses enveloped 
the year round with the effluviubf the debris 
Of kitchens and the waste of farm-yards, and 
die of typhoid and other low-grade fevers 
without suspecting that they owe their deaths 
to a neglect of proper drainage. Everything 
that is not actually consumed in the house 
and barn should flail its way to the compost 
bin—not, only because it is valuable, but for 
the bolter reason that its presence elsewhere 
is dangerous. Dig and wall up a covered 
sewer, so that the drainings of the kitchen 
and wash-house may (low into the compost 
bin instead of the well. 
___-- 
Fruit is generally considered, and is, 
healthful food, but it should not be eaten 
between meals, nor when the body is ex- 
, hausted from severe labor. The skin, or 
peel, is also indigestible. 
— 
