OCT. 2 
MOORE’S RURAL NEW-YORKER. 
patrons of ^usbamlrir. 
OFFICERS OF THE NATIONAL GRANGE. 
Master.- -Dim ley W. Adams, Waukon, Iowa. 
Overseer .—Thomas Taylor, Columbia, S, C. 
Lecturer.—T. A. Thompson, Plalnvlew, Minn. 
Steward.—A. J. Vaughn, Early Grove, Miss. 
Arx't Steward.—G. Mr. Thompson. Now Bruns¬ 
wick, N. J. 
Chaplain.— Rev. A. B. Grosb, Washington, 
D. C. 
Treasurer.— F. H. MeDowel, Corning, N. Y. 
Secretary.—O, H. Kelly, Washington, D. C. 
Gate-Keeper.— O. Dinwidtlie, Orchard Grove, 
Ind. 
Ceres.— Mrs. D. W. Adams, Waukon, Iowa. 
Pomona.— Mrs. O. H. Kelly, Washington, D. C. 
Flora —Mrs. J. C. Abbott, Clarksville, But¬ 
ler Co., la. 
Lady A ss't Stew a rd .—Mi ss C. A. Hill, Wash¬ 
ington. D. C. 
--- 
THE GRANGE MEANS PEACE. 
In a late circular the Executive Committee 
of the Missouri State Grange very truthfully 
say : 
“ There are many professional and trading 
men, and even some of our own brethren, 
who seem to think that the mission of the 
Grange ia to fight everything and everybody. 
Never was there a greater mistake. If auy 
body of men on earth mean 41 peace on earth 
and good will to meu,” It is the Grangers. 
We desire the prosperity of all good men. 
We have no antagonism to any honest call¬ 
ing, trade or profession. We want all to 
flourish and prosper, but' we do not want 
them to be our masters. While other trades 
and professions are prospering, we want the 
farmers to prosper also. Wc want the ‘ man 
who holds the bread’ to reap the fruits of 
his own labor, and not to have them go 
mainly into the pockets of the drones of 
society. 
We want agriculture to flourish and the 
tillers of the soil to be elevated financially, 
socially and educationally. And why should 
we not try to build up ourselves, if we do 
not aim to pull down anybody else who 
ought to prosper J There is no agrarianism 
in the Grange. Every Patron want3 all the 
property he can get honestly-by hia toil. 
We do not wish to injure the lawyers, 
though one of our cardinal doctrines takes 
away a great source of their profit. 
One of our proudest, achievements ia to 
stop 6trife and lawsuits among fanners. 
Where Granges flourish lawsuits diminsh, 
and the little breaches that arise between 
brethren are healed without litigation. 
-- 
GRANGE NOTES AND ITEMS. 
The Louisiana State Grange will hold its 
annual session at New Orlcaus, December 14. 
California now has 202 Granges. The 
State Grange meets at Ban Francisco, Octo¬ 
ber 12. 
Brother C. E. Gladding, Btate Purchas¬ 
ing Agent m Pennsylvania, who has been 
very ill, is convalescing. 
The Patrons of Drew County, Arkansas, 
are raising stock for the construction of a 
cotton mill at Monticello. 
The members of Pine Ridge Grange, Ad¬ 
ams County, Mississippi, are about to estab¬ 
lish a cotton factory off Natchez. 
Through practice in the Granges, farmers 
are getting to be good speakers and well 
posted in all parliamentary usages. 
The lady members of the Grange in East 
Tennessee presented their bachelor officers 
with quilts, now that winter is coming on. 
Tile Texas State Grange met at Dallas re¬ 
cently. There was a very full representa¬ 
tion, including a delegate from the Chick¬ 
asaw Nation. 
The Patrons of Linn County, Oregon, have 
requested each brother to mark his bales of 
wool with his name in full, so as to discour¬ 
age careless or dishonest packing. 
A handsome Grange hall and store-room, 
built by a joint-stock company formed of 
members of the Order, has been formally 
dedicated at Thomas, Oakland Co., Mich. 
""Connecticut River Grange, with Green 
Mountain Grange, from Vermont, and Mon¬ 
roe Grange, from New Hampshire, as in¬ 
vited guests, held a festival, September 1, 
at Lower Waterford. The occasion was a 
most delightful one. 
D. W. Adams, Master of the National 
Grange, was in attendance upon the meeting 
of the Pomological Society in Chicago, re¬ 
cently. He reports the Order in good condi¬ 
tion. The Executive Committee will soon be 
in session at Louisville. 
The Patrons at Albany, Oregon, have a 
warehouse that holds 120,000 bushels of 
wheat, and they intend to fit up another one 
the same size, and a ilouring-mill that will 
grind 200,000 bushels of wheat, so that they 
can flour their own wheat. 
Brother T. A. Thompson, Lecturer "of 
National Grange, will address grove meet¬ 
ings, at Woodstown, N. .T., Oct. 1 ; Wood¬ 
bury, N. J., Oct. 2 ; Hamilton, N. J., Oct. 4 ; 
Heiglitstown, N. J., Oct., 5 ; Corona, Bergen 
County, N. .T., Oct. 0 ; Newton, N. J., Oct. 
7 ; Morristown, N. ,T., Oct. 8, and arrive in 
New York Oct. 9, for a few days rest. 
Brother Whitehead, Master of the Now 
Jersey State Grange, who Ins been at Chi¬ 
cago attending the sessions of the American 
Pomological Society, writes to the Farmer’s 
Friend :—“ Here in the West, on every side, 
I find our Order in a most flourishing condi¬ 
tion, and daily st rengthening its position and 
becoming one of the acknowledged institu¬ 
tions of the land.” 
,§omc5ti([ Q^onomg. 
CANNING PEARS.—BEST VARIETIES. 
H. Fahnestock, a nurseryman and fruit 
grower, writes thus intelligently to the To¬ 
ledo Blade : 
“As this is the season of canning fruits, 
and the pear being the only nice fruit of val¬ 
ue for Ibis purpose, I have thought a few 
hints as to the varieties would be acceptable. 
Those most sought after for canning are 
the Bartlett, Flemish Beauty and Beckel. 
First, the Bartlett. Why this pear should 
take precedence to the Flemish Beauty, has 
always been a mystery, unless it is for its 
peculiar flivor, and this is lost almost en¬ 
tirely in canning. 
Having more acid it is more easily softened 
in the little cooking or scalding necessary 
for putting up than the Flemish Beauty, and 
hence does not retain as well its half-pear 
shape ; besides, it is not so large a pear, nor 
does it put up as whitB as the latter. The 
Flemish Beauty ia always more beautiful, 
with a lino red cheek, more even and smooth 
and larger than the Bartlett, and when put 
up the halves look whiter, larger and more 
hand-:ome ; besides, tlu> Flemish Beauty, be¬ 
ing a more sugary and sweet pear, keeps its 
shape and form and looks, when properly 
canned, as white as snow, and the halves 
appear aa natural ns a fresh pear just peeled 
and halved. Tt is sweeter, larger, whiter, 
more handsome and certainly more desira¬ 
ble. Try It for yourselves, and you will al¬ 
ways use it in preference to the Bartlett. 
The Beckel pear is very desirable to can or 
pickle whole. It, is the prince of pears as 
regards flavor, being of the highest standard 
and from which all other pears are judged as 
to flavor. To say that auy pear has as high 
and delicious a flavor as the Beckel is giving 
it at once the highest praise as to quality. 
They are very handsome canned whole and 
very delicious. They are pared for canning 
and sweet pickles, bub for sour and sweet 
pickles many persons only wash them clean, 
leaving the stems on and then do them up. 
A few words as to my style of canning. 
After your pears are paied, halved and 
seeded, wash and drum carefully through a 
collander, then make a sirup of coiTee and 
sugar, clearify and skim the same by boiling, 
then pub in your pears as prepared and steep 
them a little, over the lire, soft, sufficient for 
a straw or splint of a broom to pierce them 
through easily. Then, having your cans or 
glas3 jars ready scalded for filling, put in 
your pears carefully with a spoon until full, 
and then cover with the sirup. Cur. a piece 
of white paper large enough to cover the 
top of the pears fitting to the sides of the. jar 
or can, then put on the top of the paper two 
spoonfuls of sirup. The can should stand 
after full, before the paper is put on, a min¬ 
ute or two to let the gas escape, then close 
tight or seal up. The above way will leave 
them white as snow, but if cooked will turn 
them red.” 
---- 
HOW TO EAT A MUSK MELON. 
The Hudson Register gives some seasona¬ 
ble information relative to the proper enjoy¬ 
ment of this luscious vegetable. Pick over 
night and put iu a cool place—in a refrigera¬ 
tor, if you have one, till next morning or 
noon, cut in two, lengthwise, take out all 
the seeds, into each half put a tablespoonful 
of strained honey, and scoop it out with a 
spoon, dipping each Bpoonful into the honey 
and eat. if, after eating quantum sujjlcit, 
you do not wish your throat was a mile long 
and every inch of it a palate, then we can 
only say that you are wanting in gustatory 
taste and our advice is wasted. While we 
are giving advice, let us add that all fruit is 
the better of being very cold when eaten, as 
it brings out the delicate flavor and aroma 
and makes it much more refreshing. We do 
not know of any fruit which is an exception 
to this rule. 
--— 
SELECTED RECIPES. 
Graham Cup Cake. —Unbolted wheat 
meal, two cupfuls ; buttermilk, one cup ; 
molasses, one-half cup ; butter, quarter of a 
cup ; eggs, two ; soda, half a teaspoonful. 
Bake half an hour. 
To Take Grease from Wall Paper. —Lay 
several folds of blotting paper on the spot, 
and hold a hot iron near it till the grease is 
absorbed. 
Washing to Stiffen Fine Lace. —Dissolve 
a lump of white sugar in a wine-glassful of 
-cold water. 
Yeast and Home-made Bread.—Boil one 
pound of good flour, a quarter of a pound of 
moist sugar, and half an ounce of salt, in 
two gallons of water, for an hour. When 
nearly cold, bottle and cork it closely. It 
will be fit for use in twenty-four hours, and 
one pint will make eighteen pounds of bread. 
To Wash White Striped, Stockings.— Make 
a jelly, the night before ii.- is wanted, of the 
best yellow soap ; wash the stockings in 
warm water with a little salt in it, using the 
jelly instead of soap ; rinse in clear waiter, 
also with a little salt in it; wring as dry as 
possible, and dry quickly. 
Starch. —Take one tablespoonful of starch, 
and put with it a tonspoonful of clear pre¬ 
pared gum, add a lump of loaf sugar and a 
pinch of salt. Mix with cold water, stir till 
smooth, add sufficient boiling water to make 
it clear, and of the proper consistency, and 
stir a wax candle round it once or twice. 
Sandwiches For Picnics. — Boil a few 
pounds of ham, and chop it very fine while 
it is still warm—fat and lean together ; rub 
dry mustard iu proportions to suit your taste 
through the mass ; add as much sweet butter 
as would go to the spreading of your sand¬ 
wiches, and when it is thoroughly mixed, 
split light biscuits in halves and spread the 
ham between. These eau be eaten without 
trouble, and will be found excellent. Add 
to them some oranges, or any other fruit iu 
season, a loaf of cake—if you are a notable 
cake baker—a bottle of cold tea well sweet¬ 
ened, a small lump of ice wrapped in flannel, 
and you are well provisioned for the day. 
Wholesoinc Pie. Crust .—The m03t healthy 
plo crust is made of thin, sweet cream and 
flour, with a little salt. Don’t knead. Bake 
in a quick oven. Another way is, sift a quart 
or two of flour in the pan. Btir in the center 
a little salt and half a teaspoonful of soda 
well pulverized. 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. 
* 
Sffljtyfy J iteration. 
CURING A TOOTHACHE. 
Millions upon millions of thanks are due 
the discoverer of this, which we clip from 
the Cincinnati Gazette, if it is only true. 
For thousands of years toothache has been 
in the world, ranking as the most decided 
affliction of mankind, and all this time alum 
and salt have been ready at hand, but with 
nobody possessed of the genius to apply 
them. But we know how it is done at last, 
and henceforth let toothache be banished 
from the world ; 
A gentleman says, after suffering excruci¬ 
ating pain from toothache, and having tried 
in vain to obtain relief, Betty told me a 
gentleman had been waiting soin etiino iu 
the parlor who said he would not detain me 
one minute. He came—a friend 1 had not 
seen for years. He sympathised with me, 
while i briefly told how sadly I was afflicted. 
“My dear friend,” exclaimed ho, “I can 
cure you in ton minutes.” 
“ How ? how ?" I asked ; “ do it iu pity 1” 
•‘instantly,” sold ho. “Betty, have you 
any alum.” 
“ Yes.” 
“ Bring it and some common salt.” 
They were produced; my friend pulver¬ 
ized them, mixed in equal quanties; then 
wet fa small piece of cotton, causing the 
mixed powders to adhere, and placed it in 
my hollow tooth. 
“There,” said he, “if that does not cure 
you I will forfeit my head. You may tell 
this in Gath and publish it in Ashkelon ; the 
remedy is infallible.” 
It was so. I experienced a sensation of 
coldness on applying it, which gradually 
subsided, and with it the torment of the 
toothache. 
FUNNY CURES. 
CiESAR held that to die quickly was to die 
happily ; so, too, thought the one whoso case 
was cited by Montaigne ns an instance of 
fortune playing the physician : 
“Jason Phercus, troubled with an incura¬ 
ble inipoathumation, resolved to end his pain 
by dying in bati-le, and throwing himself in 
the thickest of the fight, was run through 
the body, which caused the imposthurnation 
to break, and his wound healing, he found 
life enjoyable after all. This lucky hero, 
who could brave death better than ho could 
endure pain, owed his cure to a foe. A 
quinsy-afflicted Cardinal had to thank a 
monkey for a like good turn. The physi¬ 
cians had left him to die, and as ho lay hope¬ 
lessly waiting for the end. the dying Cardi¬ 
nal saw his servants carry off everything 
that was movable, without being able even 
to expostulate with the thieves. At length 
Ida pot ape came into the room, and, taking 
the hint from the provident lackeys, looked 
round for something he could appropriate. 
Nothing was left but the Cardinal’s hat ; 
this the ape donned, and, proud of his novel 
head-gear, indulged in such odd autics that 
liis all-but-dead master burst Into a hearty 
fib of laughter ; the quinsy broke and the 
Cardinal recovered, as much to bis own as¬ 
tonishment as to the dismay of his plunder¬ 
ing servitors.,’ 
--- 
THE MILK CURE. 
Considerable has been said in medical 
journals concerning the value of milk as a 
remedial agent in certain diseases. Ah in¬ 
teresting article upon this subject lately 
appeared in the London Milk Journal, in 
which it is stated, on authority of Dr. Ben¬ 
jamin Clark, that, in the East Indies warm 
milk is used to a great extent as a specific 
for diarrhea. A pint, every four hours, 
will check the most violent diarrhea, stom¬ 
achache, incipient cholera and dysentery. 
The milk should never he boiled, but only 
heated sufficiently to be agreeably warm— 
not too hot to drink. Milk which has been 
boiled is not fit for use. The writer gives 
several instances to show the value of this 
sinipie substance in arresting this disease. 
Another writer in the same journal says : 
“ We have also lately tested the value of 
milk iu scarlet fever, and learn that it is 
now recommended by the medical faculty 
in ull cases of this ofteu very distressing 
children’s disease. Give all the mill: the pa¬ 
tient will take, even during tho period of the 
greatest fever. It Keeps up the strength of 
the patient, acts well upon the stomach, and 
is in every way a blessed thing in tin's sick¬ 
ness. Remember it, parents, and do not fear 
to give it if your dear ones are afflicted with 
the disease.” 
-»» » 
CARE OF THE FEET. 
Concerning this subject the Scientific 
American very truly says: —“Many are 
careless in the keeping of the feet. If they 
wash them once a week they think they are 
doing well. They do not consider that the 
largest pores are located in the bottom of the 
foot, and that the most offensive matter is 
discharged through the pores. They wear 
stockingB from the beginning to the end of 
the week without chaoge, which become 
perfectly saturated with offensive matter. 
Ill health is generated by such treatment of 
the feet. Tho pores are not only repellants but 
absorbents, and fetid matter, to a greater 
or less extent, is taken back into the system. 
The feet should be washed every day with 
pure water only, ns well as the armpits, 
from which an offensive odor is also emitted, 
unless duily ablution is practiced. Stock¬ 
ings should not be worn more than a day or 
two at a time. They may be worn one day, 
and then aired and sunned and worn another 
day, if necessary. 
-♦♦♦- 
About Bleep.—A medical man discoursing 
upon sleep makes this remark :—“One man 
may do with a little less sleep than another ; 
but as a genoral rule, if you want a clerk, a 
lieutenant, a lawyer, a physician, a legis¬ 
lator, a judge, a president, or a pastor, do 
not trust your interests to any man who 
does not take on the average eight good 
solid hours of sleep out of every twenty- 
four. Whatever may be his reason for it, if 
he does not give himself that, he will sDap 
some time just when you want him to be 
strong.” 
