^novitlty. 
BAILEY 
tomG Ringing Machine Co 
jOgCHAMSERS ST.NY. 
SEC. 25 
MOORE’S RURAL NEW-YORKER. 
gamestty tf^onams;. 
A BATCH OF GOOD RECEIPTS. 
Dear Rural Having received invalu¬ 
able instruction from your Domestic Econ¬ 
omy columns, I will send you, as a partial 
return some excellent recipes which have 
been selected from various sources. Perhaps 
you may have published some of them before, 
but if so they can be safely repeated. 
Mary D. 
Indian Rusk.— Two light cups of Indian 
meal, one cup of white flour, one teaspoon¬ 
ful of saleratus, enough Bour or buttermilk 
to dissolve, one cup sweet; stir in % of a 
cup of molasses. 
Wedding Pudding.—One cup of molasses, 
one cup of chopped raisins, one cup of milk, 
half cup of butter, one teaspoonful of soda, 
one dessert spoonful of mixed spices, one 
egg, four cups of flour. Steam three hours. 
Removing Tan.—Tan can be removed from 
the face by dissolving magnesia in soft water 
—beat it to a thick mass, spread on the face 
and let it remain a minute or two. Then 
wash off with Castile soapsuds, and rinse g 
with soft water. s 
Rye and Indian Drop Cake.— One pint of ^ 
Indian meal, one-half pint of rye meal, two >] 
spoonfuls of molasses, a little salt; work it i 
with cold milk so as to drop from a spoon ( 
into hot fat ; be sure to have a smooth c 
batter. t 
How to Cook Salt Pork.— Many people do t 
not relish salt pork fried, but it I* quite good , 
to soak it hi milk two or three hours, then ( 
roll hi Indian meal and fry to a light brown. t 
This makes a good dish with mashed turnips, t 
or raw onions cut in vinegar; another way 
is to soak it over night in skim milk and bake 
like fresh pork ; it is almost as good as fresh 
roast pork. 
Purple, or Red Cabbages. —Take off all the ( 
tough or outside leaves, slice them thinly 1 
and evenly, put them in layers, sprinkle salt ‘ 
freely over each layer, and let them remain 
twenty-four hours. Drain the cabbage well. 1 
Boil up some vinegar, add alum and spice to ' 
your taste, and pour over it, hot. Repeat 
this process for three or four days. 
Meat Loaf.—Chop line whatever cold meat 
you may have, fat and lean together ; add 
pepper, salt and a tlnaly-chopped onion, two 
slices of bread which have been soaked in 
milk, and one egg ; mix well together and 
bake in a form. This makes an admirable 
tea or breakfast dish. 
Indian Bread.— Beat two eggs very light, 
mix alternately with them one pint of sour 
milk or buttermilk and one pint of fine 
Indian meal ; melt one tablespoonful of 
butter and add to the mixture ; dissolve one 
tablespoonEul of soda or saleratus, etc., in a 
small portion of milk and add to the mix¬ 
ture the last thing, beat very hard and bake 
in a pan in a quick oven. 
Flannel Cake.— Mix three tablespoonfuls 
of flour with one pint of cream ; add two 
eggs, and beat the whole well till quite 
smooth ; then add slowly half a pint of new 
milk, into which has been put a teaspoonful 
of baking powder. Beat all well together, 
and fry with lard, a little of which should be 
made hot for each cake. Eat with powdered 
sugar, mixed with cinnamon or grate nut¬ 
meg. 
Pumpkin as a Poultice.— A correspondent 
of the New York Farmer’s Club gives an 
instance in which a woman’s arm was swell¬ 
ed to an ernomous size and painfully in¬ 
flamed. A poultice was made of stewed 
pumpkins, which was renewed every fifteen 
minutes, and in a short time produced a per¬ 
fect cure. The fever drawn out by the 
poultices made them extremely offensive, as 
they were taken off. 
Oatmeal and Teeth.— The London Medical 
Record says ;—“ It has long been noted in 
this country that in those districts where 
the use of oatmeal (in place of wheaten flour) 
prevails, we find children and adults with 
the best developed teeth and jaws ; and so 
well recognized is the influence of oatmeal 
diet upon the teeth, that many practitioners 
order its use as an article of daily diet for 
children, in cases where the dentition seems 
likely to be either retarded or imperfect.” 
To Roast, a Turkey.— It should be killed at 
least two days in advance. Make a force¬ 
meat of grated bread crumbs, pepper, salt, 
sweet marjoram, minced suet, and the beat¬ 
en yelk of an egg. Chop the liver, gizzard 
and heart for the gravy. Stuff the craw and 
the body, and sew up the openings. Dredge 
with flour, and put the bird into the bake- 
pan, with the bottom well covered with 
butter. 
THE NOVELTY CLOTHES WRINGER. 
Clothes not wrung are not thoroughly 
washed, and when the wringing Is left to 
be done by hand it is hard and disagreeable 
work, especially by the delicate hands of 
women. Hence a clothes wringer not only 
odes anti piamte^. 
Note. —Patterns furnished at this Office for 
all fashion Illustrations ttlvon. Ladles sendiiiK 
for patterns will please send bust and waist 
measure, for upper garments; for full costume 
add the length of the skirt in front. These pre¬ 
cautions are necessary In order to insure pat¬ 
terns of the proper size. 
CONCERNING SILKS. 
The Novelty Clothes Wringer. 
saves labor, but saves it exactly where such 
saving is most appreciated by the house¬ 
wife in the job she most dislikes and dreads. 
The Novelty Wringer, made by the Bailey 
Washing and Wringing Machine Co. of No. 
106 Chambers St., in this city, is universally 
commended wherever known, is not liable 
to get out of order, and will wring the 
thickest goods without clogging, or-the thin 
nest without tearing. We will send one of 
these wringers, price 43, for 6 subscribers for 
the Rural at 48.65, or 16 subscribers at $2.15 
each. 
->♦♦♦-- 
IMPROVED CALKINS' WASHER. 
Anything that saves woman’s labor is sure 
of the Rural’s indorsement. We offer pre¬ 
miums of two styleB of clothes wringer, and 
of quite equal importance is the Calkins 
Washer. It will do the work of five women 
or enable one woman to do her washing in 
one-flfth of the time required by the old 
method of hand-rubbing, and, fitting into an 
Improved Calkins’ Washer. 
ordinary tub, can be managed by any one 
with ordinary mechanical ingenuity. The 
cost is only 47.50, and every head of a family 
should own one. The best way to do it is to 
procure it by getting up a club of 5 subscrib¬ 
ers at $2.65, or 12 at 42.15, for the Rural 
New-Yorker. 
- *-*-*■ -— 
HINTS IN CARVING. 
To carve fowls, which should always bo 
laid with the breast uppermost, place the 
fork in the breast, and take off the wings 
and legs, without turning the fowl; then 
cut out the merry-thought ; cut slices from 
the breast, cut out the collar-bone, cut off 
the side pieces, and then cut the carcass in 
two. Divide the joints in the leg of a turkey. 
In carving a sirloin, cut thin slices from the 
side next to you (it must be put on the dish, 
the tenderloin underneathj, then turn it. 
Help the guests to both kinds. In carving a 
leg of mutton or ham, begin by cutting 
across the middle to the bone. Cut a tongue 
across, and not lengthwise, and help from 
the middle. Carve a fore-quarter of lamb 
by separating the shoulder from the ribs, 
and then divide the ribs. To carve a loin of 
veal, begin at the smaller end and separate 
the ribs. Help each one to a piece of kidney 
and its fat. Carve pork and mutton in the 
same way. To carve a fillet of veal, begin 
at the top and help to the stuffing with each 
shoe. In a breast of veal, separate the 
breast and brisket, and then cut up, asking 
which part is preferred. In carving a pig, it 
is customary to divide it and take off the 
head before it comes to the table, as to 
many persons the head is revolting. Cut off 
the limbs and divide the ribs. 
Cracker Pie .—Six soda crackers broken 
flue ; three teacups of water ; two of sugar ; 
four lemons ; grate the rind and squeeze the 
juice ; bake in paste. 
With the majority of women the purchase c 
of a silk dress is an event attended with a v 
deal of mental cogitation. To buy a good ii 
one consumes the larger part of a hundred v 
dollar bill, while the making and trimmings 1c 
tend to a rapid disappearance of the remain- a 
der. Now that woolen fabrics are so much v 
in vogue with silk trimmings, the consump- t 
tion of silk is somewhat abated as an article ii 
for street wear ; but for dinner, and full i: 
dress, for tho “best gown” suitable for all a 
occasions, silk continues, as it wili undoubt- 1. 
edly continue to be, the required fabric. s 
SELECTING SILK. « 
In choosing silk, especially of foreign man- l 
ufacture, select a soft fabric in preference to c 
one that may be heavier and stiffer ; the ' 
former may not at first present so elegant an 
appearance, but it will wear much the best. 
The stiff silks soon crack, become “shiny” i 
and shabby, as. they owe their superior i 
weight and body to a fictitious substance, c 
(gum, for example,) introduced in the manu- t 
l’aeture. A good light is required for a silk i 
counter, and the intelligent purchaser looks 1 
at the evenness with which the silk is woven, ’ 
as well as its excellence of color. Imported 1 
silks are more subject to stripes of uneven¬ 
ness in the weaving than those, of home 
make, because the former are woven by 1 
hand, while the latter are wrought by the ! 
unerring correctness of machinery. 
THE TRICE OF SILKS. 
This is quite as low as can be expected, so 
long as importers are obliged to pay 60 per 
cent. duty. When women consider the im- ( 
mense duty they are obliged to pay the gov- , 
eminent on ull purchases of imported silks, 
they become, at least in theory, partizans of 
her trade. Of high priced silks, the makes 
| of Bonnit (pronounced bo nny) and Tapiasier 
take high rank ; but for a good quality one 
must pay from 45 to $7 a yard. For good 
and beautiful silks at less price the names of 
“ Jwrit ” and of “ Cote cl du Cote ” are relia¬ 
ble and popular. In black silk, a handsome 
and excellent quality may be had for 42.25 a 
yard. For less than that one cannot procure 
a really desirable fabric. 
For winter wear—indeed for the entire 
year—colored silks will be largely worn ; 
dark green, prune, plum color, all the dark 
shades of garnet and maroon, navy blues, 
dark browns (not thoBismark shades), smoke 
and ecru constitute the fashionable shades. 
Purple is entirely out of fashion. Plaids are 
in favor only for spring wear. All the above 
shades, in fair quality, 22 Inches wide, come 
at 42. Brocaded Bilks, with the figures run¬ 
ning through, making the surface alike on 
both sides, are $4. Velvet brocade on satin 
cost 412 per yard, or patterns of eleven yards, 
for polonaise, at 4120. Light colored silks 
for evening dresses, of superior quality, are 
always high priced. Of the Jurie make, 20 
inches wide, in most exquisite and delicate 
shades—salmon, pale pink, blue, lavender 
and ivory white, known also as orange blos¬ 
som or syringa white, from 42.50 to 46 per 
yard. For wedding dresses, ivory white is 
chosen in preference to pure white In silk. 
For brides who have more money than most 
of us persons, there is white satin at 48, or 
white brocades in satin or silk at $5. As 
only the best quality of silk can be used in 
the manufacture of white and every light 
shade of silk, tho price is naturally rather 
! higher than in the same grade of colored 
silk. For a trimming satin, that with a silk 
1 face and cotton back is generally used. 
There is no difference, or small, if any, in 
■ the appearance of silk or cotton back satin ; 
> the latter crumples soonest, and is not desira 
r ble for dresses ; it wears well, however, as a 
> corsage. 
, AMERICAN SILKS. 
i Of black silks (Cheney Bros.) there are 
} six grades in the fall market, at 41.75, 42.00, 
' 42.50, 42.75 and 48 per yard. At 41.75 there 
b is a strong, heavy corded fabric, resembling 
3 Irish poplin in appearance, and which form- 
> erly sold at 42 ; and a fine, soft, lustrous 
f quality of abouc half the body of the other. 
These two grades at the same price meet 
the demand for a stout, serviceable every- 
ii day dress for travel, for any of the oumer- 
; ous industrial vocations of women who wish 
e to combine utility with a good appearance ; 
and for a robe more stylish in look and of 
less weight, which 1 think a matter of much 
consequence. The lighter quality of silk, at 
41.75, is especially recommended to the at¬ 
tention of those desiring a cheap, well-col¬ 
ored and handsome black silk for ordinary 
wear, as it makes up very stylishly. For $2 
the fabric is firmer and softer, while those 
&t 42.50 to 43 are superb, equal in appearance 
to French silks at $5, and outwearing them 
by fully twice the length of time. None of 
the American silks have the “shiny” look 
that characterizes most cheap Imported silks, 
and which so pleases the eye of people unac¬ 
customed to rich, firm l.ibrics, the luster of 
which is always quiet and subdued. The 
immense improvement in their manufacture 
within five years is surprising, so that for 
beauty they take rank with tho best French 
and Italian makes, while for wear they are 
worth them all three times over. For cos¬ 
tumes the American silks, in colors, are rap¬ 
idly usurping the place formerly occupied by 
imported ones, as, added to their beautiful 
and rich appearance, they are not affected 
by rain and mud anrl sun, as are French 
silks. They come in all the fashionable 
shades, are about 24 inches wide and cost 42 
per yard. For evening wear there are ex¬ 
quisite and delicate tints at the same figures, 
which make up right royally. 
VELVET. 
Lyon’s velvet, silk nappe and back, 26 
inches wide, costs, in fair quality, 412 per 
yard. For trimming, the German velvet of 
cotton back is principally used, and costs 
from 42.50 to 48 per yard. Comparatively 
few cloaks, entirely of velvet, will be made 
for the winter. Combined with silk they 
will be worn with dresses trimmed with 
velvet. 
TO RENOVATE 81ACK SILK. 
The best article for cleaning or renewing 
black silk is said to bo beer—going over the 
surface of the silk with a sponge, wet in the 
Germans’ favorite beverage. Ammonia i3 
good for cleaning purposes, but it detracts 
from, rather than restores the color. The 
best dressing for colored silk is to go over it 
with a liquid, obtained by dissolving kid of 
the same Bhadc (old kid x loves) in warm wa¬ 
ter ; for black, use black kid gloves. 
For information respecting sdks and their 
prices thanks are due to JAMES McCreery 
& Co. 
UtetuipM 
THE MIGRATION 
BIRDS. 
A recent correspondent of the London 
Times advances a new idea concerning the 
migratory flight of birds, in which, we must 
confess, we do not take much stock. This 
ingenious theorizer pronounces the act entire¬ 
ly involuntary, and thus unfortunately, de¬ 
void of the sentimential element which has 
served the purjicae of so many poets. He 
says : 
“ At or about a certain period of the year, 
when a strong southern wind prevails in an 
upper stratum of England, a subtle atmos¬ 
pheric change, resulting from it, acts upon 
the muscles of the birds in such a way as to 
make them fly. Their wings bout as natural¬ 
ly as their hearts and they can do nothing 
but go. Lifted to this current they are 
borne along upon i t so long us the spasm lasts, 
and that suffleies to carry most of them to 
warmer oilmen, although a multitude every 
year recover a bit too soon and perish in the 
sea. Experiments made Upon migratory 
birds in captivity tend curiously to confirm 
this idea. Kept in cages covered with silk 
so aa not to allow injury, they have been 
observed to develop these symptoms and to 
be taken with a paroxysm of flying. This 
continues through just about the time sup¬ 
posed to be occupied in migration. When 
that had passed they fell to the ground, 
began pluming themselves, and took up life 
again, just as if they had reached their new 
home. The experiments had been made in 
Africa and in England, and agree in confirm¬ 
ation of the theory.” 
A question not the easiest to answer 
naturally suggests itself, why arc not non- 
migratory birds affected by this wind, or, if 
they do manifest uneasiness and a tendency 
to flight during its prevalence, what prevents 
them from following their migratory breth¬ 
ren ?— London, Eng., Gardeners' Chronicle. 
---- 
The Sea Mouse.— This is one of the pret¬ 
tiest things that live under water. Although 
living in the mud at the bottom of the ocean, 
it sparkles like a diamond. It should not be 
called a mouse, however, for it is larger than 
a big rat and is covered with scales that 
move up and down as it breathes, and glitter 
like gold. 
