or better, one and a half teaspoonfuls baking 
powder. Bake this in three thin cakes on 
shallow pie plates. For the cream take half 
a pint of milk and, scalding it, stir in two 
teaspoonfuls of com starch wet with cold 
milk. Beat one egg and stir in with one 
tablespoonful of sugar. Lay the thin cakes 
orre above another when cold, with the cold 
cream spread between them. Some would 
prefer the cakes made like sponge cake, to 
avoid the soda and cream tartar. 
Bote to Preserve Smqked Meats —Take 
ground black pepper, the finer the better ; 
wash all the mold or soil off from the hams 
or beef, and while they are damp rub them 
ways free from all oolor and odor. To test 
it thoroughly, place half a pint in a clear 
bottle with a few grains of lump sugar, and 
expose it, stoppered, to sunlight, in a win¬ 
dow. If, even after an exposure of eight or 
ten days, the water becomes turbid, be sure 
that it has been contaminated by sewage of 
some kind. If it remains perfectly clear it 
is pure and safe. 
WASHING MADE EASY, 
DYSPEPSIA,—ITS CAUSE AND CUBE 1 
In these days of washing machines, no 
doubt you will all laugh at the idea of the 
old pounding barrel being the easiest and 
best way of doing our family washings, but 
it is no less a fact founded on experience, 
and we all know that pounding docs not 
wear clothes in the least. I now recall one 
family in particular that, to my knowledge, 
has as good a washing machine as any in 
use, also the pounding barrel, and the hitter 
is frequently used in preference to the for¬ 
mer, as being much easier and washing the 
clothes cleaner in a shorter space of time. 
The way to proceed is this:—On the day 
previous to washing put your clot hes to soak 
in warm, soft water, to which a little wash¬ 
ing soda has been added, soaping the soiled 
spots well, letting them remain in this water 
over night. Next morning pound them well 
and you will find your clothes nearly clean ; 
wring them out and again soap those that 
are not clean ; then put clean, hot water in 
the barrel, put in your clothes, pound again, 
and as you wiing them out of this 
water, observe if there are any soiled #=§ 
spots remaining (such as wristbands, - V I 
collars, &c.;) if so, rub them through 5j§|i 
the hands slightly, and they are ready 
for the rinse water. Your clothes need ^ 
no boiling (which process only yellows 
them). They are not rubbed to rags on 
the board. We hear of no back aches, 
nor sore fingers, nor blisters, and we 
claim it will do all, and even more than 
any washing machine ever yet invented. 
Therefore we say to all farmers’ wives and 
daughters, Don’t moan and bewail your hard 
lot because you have not the loose change 
to buy u washing machine. 
Dr. Hall, In bis Journal of Health, dis¬ 
courses on this subject in the following terse 
style The most universal cause of dyspep¬ 
sia is eating too often, too fast, aud too much. 
The general rules should be : 
1— Eat thrice a day. 
2— Not an utoin between meals. 
3— Nothing after two o’clock but a piece of 
cold bread and butter aud one cup of hot 
drink. 
4— Spend half an hour at least in taking 
each meal. 
5— Cut up all meats and hard food in pea- 
sized pieces. 
6— Never eat enough to cause the slightest 
uncomfortable sensation afterward. 
7— Never work or study hard within hall’ 
an hour of eating. 
The most universal and infallible indica¬ 
tion that a person is becoming dyspeptic is 
some uncomfortable sensation coining on 
uniformly after each meal, whether that be 
in the stomach, throat or any where else. 
The formation of wind in the stomach, in¬ 
dicated by eructation, belchings, or other¬ 
wise, demonstrates that dyspepsia ia tlx lug 
itself in the system. Then there ia only one 
course to pursue, and that is infallible : eat 
less and lesa at each meal, until no wind is 
generated and no other uncomfortable sen¬ 
sation is experienced in any purt of the body. 
No medicine ever cured confirmed dyspepsia; 
eating plain food regularly and living out of 
doors industriously, will cure most cases. 
SIGNS OF. SICKNESS, 
One is never well when he feels the follow¬ 
ing symptoms Thirst before breakfast and 
after tea, cold feet and hands, sour taste in 
the mouth, dimness of vision, headache, 
pains anywhere, sleepiness, feeling of dirt iu 
the eyes, heat in the ears, noise in the head, 
loss of appetite, greedy to eat, nausea of the 
stomach, pains in the bowels, slightly sore 
throat, numbness of the limbs, loss of smell 
and taste, dots or specks before the eyes. 
On appearance Of these things abstain from 
eating and drinking as nearly as possible, a 
day or two, which will remove all the 
trouble. 
Remedy for Sick Headache.— In two 
tablespoons of strong coffee put two grains 
of quinine. Take all at one dose. Five doses 
like this, taken at intervals—a couple of days 
between—is sufficient to effect a cure,— Far¬ 
mer’s Wife. 
SCIENCE OF FARMING 
COMMON SENSE VENTILATION 
The Maryland Farmer, in an article on 
Potato " culture,” after speaking justly of 
the importance of the potato crop, says : 
Although modes of preparing the seed, of 
planting, cultivating and preserving the crop 
have been the subject of experiment and 
essay for many years and in various coun¬ 
tries where the potato is grown, yet each 
eountiw and every locality has a different 
and u, favorite system. It is st range that the 
production of this great staple has not ere 
this been reduced to a science, and that a 
system known to be the most reliable and 
profitable under the itiilu^uce oC each peou- 
1 lari tv of climate and soil, has not been estab¬ 
lished ; but it evidently has not, for leading 
and into"'! nt producers ot each respective 
district ha their favorite system, and they 
differ widely. 
We copy the above as an admirable illus¬ 
tration of the fallacy of those who expect 
that farming operations will ever be made a 
science. So simple a matter as growing po¬ 
tatoes depends upon so many widely-dilfer- 
fng circumstances that no rule applicable 
alike to aLl can ever be adopted. The most 
we can do is by experiment to nnnmvl,.,,,^ 
Col. G. E. Waring, Jr,, writes in the Oc¬ 
tober Atlautic as follows :—‘‘The best prac¬ 
tical statement I have met about ventilation 
was contained in the remark of a mining en¬ 
gineer in Pennsylvania : 1 Air is like a rope; 
you can pull it better than you cun push it.’ 
All mechanical appliances for pushing air 
into a room or house urc disappointing. 
What we need to do is to pull out the vitiated 
air already in the room; the fresh supply- 
will take care of itself if means for its ad¬ 
mission are provided. 
“ It has been usual to withdraw the air 
through openings neur the ceiline, that is, to 
carry off' the warmer aud therefore lighter 
portions, leaving the colder strata at the 
bottom of the room, with their gradual ac¬ 
cumulation of cooled carbonic acid undis¬ 
turbed. Much the better plan would be to 
draw this lower air out from a point near 
the flour, allowing the upper and warmer 
portions to descend and take its place. 
“An open lire, with a large chimney 
throat, is the best ventilator for any room ; 
the one half or two thirds of the heat carried 
up tpe chimney is the price paid for immu 
uity from disease ; and large though this 
seem? from its daily draft on the wood-pile 
or the cool-bin, it is trifling whun compared 
with doctors’ bills and with the loss of 
strength and efficiency that invariably re¬ 
sult from living in unventilated apartments. 
Take one of 
your musty, old pork barrels from the cel¬ 
lar, clean it thoroughly, saw off the top down 
to the second row of hoops from the top, 
then nail the top hoop firmly; send to the 
village for a good, wooden pounder, and you 
have a wushing machine that will not cost 
you three dollars and will last a lifetime with 
good care. Then get at your washing early 
in the morning, and if you have a kind hus¬ 
band, brother, son or hired man about you, 
they will often, when work is slack, pound 
them out for you, and, my word for it, you 
will find your wasliiug indeed made easy. 
Catsklll, N. Y. Brownie. 
cup of boiling water, one tablespooui'ul of 
corn flour, one cup of sugar. Grate the 
lemon and pour the boiling water over the 
juice and peel; boat the eggs with the corn 
flour and add to the boiling water ; let it 
cool before adding the sugar. Beat the 
whites of the eggs with one tables ooonful of 
sugar, and spread on Lho top of the pie. 
Breakfast Muffins .—'This recipe will be 
valued by housekeepers as a dainty substi¬ 
tute for bread at breakfast or tea :—Two 
eggs well beaten, with a cupful of sugar and 
a lump of butter the size of an egg ; to this 
add one pint ol milk, with a teaspoonful of 
soda, one quart of flour and two tablespoon¬ 
fuls of cream tartar ; bake in muffin rings on 
top of the range, or in gem pans in a t nek 
oven. 
To PreServe the Juices of Mince P\ss 
while Baking ,—When the pies are ready to 
bake, prepare a thin piece of cotton cloth, 
one inch wide and Jong enough to reach 
around the rim of Lho pie. Wet the cloth 
and put it around the pie in such a way that 
It will lap a little on the plate beneath and a 
little on the crust above, covering the part 
where the upper and lower crust come to¬ 
gether. 
Shorts Pudding .—'Take four eggs well 
beaten, a pint of milk, and make a thin bat¬ 
ter with the shorts. When boiling corned 
beef, dip in your pudding-bag and till with 
the above. Have plenty of room in the ket¬ 
tle with the beef, and be sure the water is 
boiling; put in the pudding and let it boil 
two hours without letting it stop. Eat with 
sweetened cream or any other pudding 
sauce. 
Pop-Overs.— Four eggs, four cups of fine 
Graham flour, four cups of milk, or simply 
good milk and the best white flour made 
into a rather soft batter. These may be 
baked in gem tins or gem irons, or small 
cups, which sliouid be previously heated. 
Bake in a hot oven and eat with fruit sauce. 
Whitewash .—Mix some fresh-slacked lime 
with water till it is of the consistency of 
cream ; dissolve a small lump of copperas 
in warm water ; when cold, mix with the 
lime water. Lay it on the walls with a 
large brush, taking care to stir up the mix¬ 
ture every time the brush is dipped into it. 
Steamed Apples .—Pare and halve good, 
sour apples, remove the cores, and place 
them in a steamer over a kettle of boiling 
water; when tender, serve with sugar and 
cream, and imagine they are peaches. 
Apple Float.—One pint of stewed apples : 
when cold, sweeten arid flavor to taste. Just 
as you want to send to table add the beaten 
whites of four eggs, lightly stirred into it. 
A DINNER-TABLE DECORATION 
The London Garden gives the accompany 
ing Dinner-Table Decoration. After speak¬ 
ing of more elaborate decorations for a table 
21 feet lorg and 10 feet broad, it says j—“ It 
was finally resolved that plants of Bracwnu 
congestu, each about 15 inches high above 
the rim oj the pot, should be put through the 
table ; this having been done, the tablec loths 
were laid, and zinc trays filled with moss 
were arranged in n ring around each plant. 
The sides of those trays were hidden by 
fronds of Polystichum aculeatum, inserted 
diagonally into the wet moss, in which were 
placed alternately trusses of white Azalea 
and of Monte Christo Pelargoniums. The 
arrangement, when finished with some 
fronds of Maiden-hair Fern, presented the 
appearance shown in the accompanying en¬ 
graving.” 
A GOOD DURABLE WHITEWA8H. 
In answer to a correspondent who asks for 
a whitewash that will stand exposure to the 
weather, wo give the following, which we 
know to be good Take half a bushel of 
freshly burned Jime, slake it with boiling 
water ; cover it during the process to keep in 
the steam. Strain tho liquid through a fine 
sieve and add to it seven pounds of salt 
previously well dissolved in warm water ; 
three pounds of ground rice boiled to a thin 
paste and stirred in boiling hot; one-half 
pound of powdered Spanish whiting, one 
pound of clean glue, which has been pre¬ 
viously dissolved by soaking it well and then 
hanging it over a slow fire in a small kettle 
within a large one filled with water. Add 
five gallons of hot water to the mi* tore, stir 
it well and let it stand a few days covered 
from dirt. It must be put on quite hot. For 
this purpose it can be kept in a kettle on a 
portable furnace. About a pint of this mix¬ 
ture will cover a square yard. 
SYMPATHY FOR THE SICK 
Not least among the profitable hinti which 
have been published in the Rural New- 
Yorker, are those about “ Care of the Sick,” 
which t have lately read. How many pre¬ 
cious lives have gone out prematurely, just 
for want of the care they needed 1 Even 
sympathy does much toward relieving our 
sick friends; sometimes more than medicine 
cun do, and still how many in this wide 
world of ours are entirely denied that sym¬ 
pathy which they have a right to claim. We 
have seen this, we are sorry to ^ay, without 
going to the army hospitals, where it must 
necessarily be the case generally, “can'tyou 
do without it V 1 should never be spoken to a 
feeble invalid, when he is just beginning to 
have a little craving for some nourishment 
which may require a few cents and some ef¬ 
fort to procure for him. Life itself, some¬ 
times depends on such trifles—not trifles to 
the helpless ones, by any means. s. L. 
SELECTED RECIPES, 
Good Recipe for Doughnuts .—Take three 
eggs ; beat well ; have your pot on the fire 
and your lard all melted ready to fry the 
nuts. Take three tablespoon tuls of the 
melted lard, two heaping cups of sugar, 
rolled ; sift about three pints of flour, put it 
in the bread bowl, make a round place in 
the middle of the flour to hold your eggs ; 
when they are beaten, pour them into the 
flour ; now the sugar, then the melted lard, 
now a half teacup of sour cream or butter¬ 
milk, into which put one heaping teaspoon¬ 
ful of soda ; beat up the milk and soda till it 
foams ; pour that among ail the rest; now 
put in ground cinnamon to suit, or any other 
spice you like best. And now the secret 
comes. If you want them good, don’t mix 
quick, but take your time ; work and squeeze 
the eggs, lard, sugar, &c., backward and for¬ 
ward through the fingers until it will be stiff 
and make dough in spite of you. When you 
fry, try and keep the grease at a regular 
heat, and not too hot, but fry quickly. Make 
the dough about as stiff as biscuit dough. 
Cream Cake .—Make a batter of one cup of 
sugar, one cup of flour, two eggs, four table¬ 
spoonfuls of sweet milk, half teaspoonful of 
the best soda, one teaspoonful cream tartar, 
DANGER FROM IMPURE WATER 
USEFUL AND SCIENTIFIC NOTES, 
The Journal of Chemistry warns the drink¬ 
ers of water of wells near dwellings to be¬ 
ware of the typhoid poison, sure to be sooner 
or later in those reservoirs if any of the 
house drainage can percolate them. The ge¬ 
latinous matter often found upon the stones 
of a well is a poison to the human system, 
probably causing by ita spores a fermenta¬ 
tion of the blood, with abnormal heat or 
ever. Wholesome, untainted water is al- 
Carbonic Acid in the Air .—The results of 
experiments for testing the proportion of 
carbonic acid in the air, made during the first 
ascension of the zenith, show that at the 
hight of 2,260 feet., th® volumes of carbonic 
acid contained in 10,000 volumes of air axe 
2.40 ; at 3,200 feet, 3.00. 
Hippophugy in France.—During the fal 
of 1874 Paris ate 1,5*5 horses, asses and mules. 
