ORE’S  RURAL  NEW-YORKER, 
atrons  of 
AMERICAN  GRANGES  AND  BRITISH 
FARMERS, 
The  Faroier  of  Loudon  (Eug.),  of  Feb.  7,  has 
tbe  foUowing  commenta  on  tho  proposed  intro¬ 
duction  of  the  Order  of  ttio  Patrons  of  Hus¬ 
bandry  in  that  country : 
ITiose  who  have  dreaded  England  being  Amer¬ 
icanized  ought  to  qnnko  at  t)ie  news  we  have  to 
give  them  to-day.  Itritirth  fanners  are  about  to 
)>e  waited  upon  by  one  of  theeliicf  originatora  of 
the  American  (iranges,  and  wUl  Ih>  aske.!  to  form 
associationH  which  aliall  have  fraternal  rolations 
with  those  in  America.  At  a  late  meeting  of  the 
National  Grange  of  the  United  States  the  subject 
of  introducing  tho  organization  to  Ihitisli  far¬ 
mers  was  dis<>u.ssed.  and  the  Master  was  author¬ 
ized  to  appoint  deputies  tn  can-y  out  tho  project 
He  appointed  Mr.  .7.  W.  A.  Weight  of  Frosuo 
Co.,  Oal.,  as  tho  first  deputy  to  carry  the  gospel 
of  the  I’ntrous  of  Husbandry  to  England.  3Jr. 
M  right  sailed  some  time  since  and  has  gone  on 
tho  Continent  for  a  short  time,  but  should  be 
hero  in  a  few  days.  Ho  is  personally  about  the 
best  man  the  Master  could  liave  chosen  for  the 
purpose.  He  is  a  rrinceton  graduate.  aud> 
practical  ami  scientific  horticultunst  and  botan¬ 
ist.  He  was  one  of  the  most  prominent  leaders 
in  the  Grange  movement  on  the  Pacific  Hlopo, 
and  has  j Hissed  almost  all  graden  of  tho  Order. 
c  liaye  reason  know  that  jtorsons  professing 
to  act  in  the  inferusts  of  English  agrieultiure  aie 
in  conmniiiication  with  the  American  Oranges 
ami  with  Mr.  Wright.  Of  this  wo  may  have 
more  to  say  by-and-hy.  It  should  bo  reniom- 
bored  that  tho  Order  of  llio  Patrons  of  Industi-y, 
as  established  in  Amoiica,  is  at  onco  a  seerel 
Bmdcty,  after  the  style  of  Freemasonry  and  a 
Irades’  Union,  of  a  fashion  different  from  those 
which  we  luiow  in  England.  Aniei  ican  I'atrons 
have  built  ships,  mode  agricultural  implements, 
and  fought  railway  kings  and  rings.  Not  only 
in  the  rapidity  iM  their  development,  but  in  tlio 
strongtii  and  adaptability  of  tlieir  orgotdzation, 
are  tlioy  a  marvel  to  Knghsh  farmers.  Wo  will 
not  attoiujit  to  auticipato  what  iMr.  Wright,  as 
the  doimty  of  the  Granges,  may  iuivo  to  proimse 
when  ho  comes  here.  >Vo  shall,  of  coiu-so,  bo 
glad  to  meet  him,  and  may  help  to  show  him  the 
difference  betwfHm  the  farmers  of  tlio  Pacific 
Slope  and  many  of  the  farmers  of  English  comi¬ 
ties.  : 
different  from  the  reports  circulated  by  the  ouo- 
mics  of  tho  Order. 
FitwEEX  Pomona  Granges  were  organized  in 
Iowa  last  year,  and  every  Grange  in  those  coun¬ 
ties  in  which  they  were  organized  gained  largely 
in  membership  and  interest  in  the  Grange  work. 
Pomona  Granges  will  help  the  weak  Granges 
and  enable  tho  Granges  of  each  county  to  start 
co-operativo  stores,  consolidato  orders  for  flour, 
machinery,  etc.,  have  lectures  from  prominent 
speakers,  and  aid  very  materialiy  in  the  social 
and  wliicutional  features  of  the  Order. 
washed  in  pure  water  and  the  drying  proceeds. 
Ihe  preparation  obtained,  which  Ixaslost  none  of 
its  starch,  is  of  a  sUglitly  citron-yellow  tiut,  and 
transparent  like  gimi.  Hoilcd  witli  water  aud  a 
little  salt,  it  is  said  to  resume  tho  natmal  color 
and  fibrous  structure  of  potatoes,  aud  is  not 
ilistiuguishablo  in  taste  from  uowly-boilod  pota¬ 
toes. 
— - ♦-►y - 
SELECTED  RECIPES. 
Buo.  ().  H.  Kellev.  Hocrctary  of  tho  National 
Gratigc,  writes  ;■  Tliere  appears  to  be  now  ani¬ 
mation  in  Uie  Order.  One  himdretl  and  fifty  to 
two  bundrod  Granges  are  organized  oacli  month, 
although  it  would  scorn  that  the  tendUiry  was  all 
lamnpkd.  Largo  uumhers  arc  uniting  with  the 
old  tri'auges  in  tlie  West,  and  thoi'e  seems  to  be  a 
revival  going  on  evciywhero  among  the  Granges, 
niere  are  calls  for  new  Granges  in  many  places, 
and  an  increased  number  of  apidioations  tor 
membership.  IVimona  Granges  are  fonning 
everywhere  and  co-operaf ivc  .stores  contomplatcd 
at  many  leading  distributing  points  tlirougliout 
the  counhy. 
Joiiifstic  (Irdonomi). 
PATENT  CRUSHED-BARLEY. 
AMENDMENTS  TO  THE  NATL  GRANGE. 
At  tho  last  meeting  of  tlio  National  Grange 
fourteen  amendments  wore  proiiosed  and  sub- 
nuttod  to  tho  State  Granges  for  ratification 
Twenty -eight  States  and  Territories  ratifying 
would  secure  tho  adoption  of  an  amendment,  or 
tcu  States  could  reject  it.  No  one  of  tho  anicud- 
meiits  has  yet  been  udoptod.  Tlio  action  thus 
far  has  becu  as  follows  : 
The  fii-st  amendment  has  been  ratified  by  2G 
States ;  tlio  second  by  23 ;  tho  ttiii-d  by  2t ;  the 
fourth  by  25;  tho  fifth  by2fi;  tho  sixth  by2G- 
Uio  sevcntli  by  25 ;  tlio  eighth  by  20 ;  tho  iiinth 
by  21 ;  tho  tentli  by  25 ;  the  clovonth  by  17  - 
the  twelfth  by  22;  tlio  thirteeutli  by  2U ;  and  tiio 
fom  tocntli  by  25  States. 
Tho  eighth  aud  oloveutii  seem  to  have  boon 
tho  most  uniKjpnlar.  The  former  requires  meet¬ 
ings  of  State  Granges  to  bo  held  biennially  in¬ 
stead  of  animally,  as  now  required;  tho  latter 
left  to  the  Stale  Granges  the  right  to  fix  the 
amount  of  dues  for  membership.  This  one  if 
any,  will  bo  rejected.  ’ 
- — 
GRANGE  NEWS  AND  NOTES. 
West  Viroi^tia  has  310  Granges, 
The  Order  is  growing  most  rapidly  of  late  in 
tho  South  and  Southwest,  lii  some  of  tho  North¬ 
western  States  nearly  every  farmer  is  a  Patron. 
The  New  Jersey  State  Grange,  in  a  recent  ses¬ 
sion  at  Camden,  adopted  a  protest  against  ex¬ 
cessive  railroad  freights,  especially  on  fruits  aiid 
iwrisliahle  articles,  and  asked  for  legislation  to 
remedy  the  matter. 
The  Floikia  State  Grange  invites  immigi-ation 
to  her  lu.\uriiint  orange  groves  and  healtliy  cli¬ 
mate,  and  points  witli  pride  to  tho  best  vaaiety 
of  luscious  fruits  in  tlio  Uidted  States  territory, 
witli  sugar  binds  rivaling  tliose  of  Cuba.  ' 
The  California  State  Grange  says  tliat  the  Or¬ 
der  has  saved  seven  udl  lions  to  her  [looplo,  and 
that  tlio  future  will  sliuw  still  greater  results  for 
their  good,  and  reports  a  steady  progress  in  every 
department  of  agiicultnral  productions,  with 
great  iniprovemcnt  in  the  manner  of  farming.  ■ 
Master  Beckham  of  Iowa  State  Grange  re-  . 
^utly  wrote  Col.  Smedley,  Lecturer  of  tho  Na-  i 
tonal  Grange,  that  tlie  subordinate  Granges  of  i 
Iowa  had  almost  without  exception  paid  their  1 
dues  to  the  State  Grange  up  to  Jan.  1,  and  the  i 
Older  never  had  been  so  prosperous  in  Iowa  as  1 
It  was  then.  This  is  very  encouraging,  and  veiy  I  < 
g  JiiEiA  Coi.MAN  contributes  the  following  iiiter- 
e  estiiig  facts  and  now  recipes  to  Science  of  Health  : 
H  iNiu.  ScuitMAfHER  of  Akroii,  Ohio,  has  given 
0  us  a  new  article  in  the  cereal  lino,  which  is  really 
(piite  vaUiuble.  Wo  believe  the  value  of  biuiey, 
I  as  an  artitio  of  food,  has  long  been  known,  and 
i  is  genoi  ally  concctled.  The  great  olijection  to  it 
IV  was  tlio  long  time  which  its  usual  form,  pearl- 
s  biuiey,  recpiircd  to  cesjk.  It  was  a  favorite  for 
3  soups  ;  but  oven  tbero  tlie  mucli  less  nutritious 
,  nco  often  took  its  jilacc,  because  it  cou Id  bo  much 
'  uioro  (piic)Uy  cooked.  Thu  split  iiearl-baiiey, 
1  graded,  01)0  and  00  0  0,  was  a  great  improvo- 
t  luent  ill  that  respect,  but  the  crushed-liarlev  ” 
I  is  hotter  yet ;  it  is  just  wiiat  its  niiiiie  indicates, 
'  tlie  pe^arl-hiirley  crushed.  It  is  a  heaiitiful  arli- 
>  do,  and  it  can  be  coeikcd  in  half  an  hour  as  tlior- 
I  oughly  as  the  old  jioarl-burloy  can  in  tour  liours. 
I  Home  will  prefer  to  cook  it  a  little  longer,  if  tliey 
I  have  tinio,  and  I  would  advise  them  to  do  so,  say 
fioin  lorty  minutes  to  an  liour.  Somewiiere  J 
have  seen  tlio  statement  Onit  Mr.  Hcimmachor 
Konds  a  s;implo  free  to  unj-  one  that  asks  for  it ; 
but  I  do  not  know  iiow  long  that  offer  lasts.  I 
tliink,  Iiowover,  it  would  he  nufo  to  ask  it.  espe¬ 
cially  if  you  toll  liim  wliore  you  saw  tlie  state¬ 
ment.  Eor  my  own  part  1  mean  to  keep  it  on 
liaiid  as  a  part  of  luy  stock.  I  Ijavo  had  niiuli 
plciiKure  in  experimenting  wUli  it,  and  liero  an. 
some  of  the  results: 
Cru»/u:(l-JiarUy  jVusk, — ^^Vdd  one  part  crushed- 
barley  to  tliruc  parts  hoiliug  water,  and  boil  in  a 
double-ljoiler  lialf  or  thrco-fourtlis  of  an  hour. 
Serve  in  saucers,  and  while  warm  sprinkle  over  it 
a  little  sugar ;  or  eat  with  imik  or  with  stowed 
fruits,  esiKJciidly  wliortleberries.  Tlio  double- 
boiler  may  be  a  covered  tin-puil  or  an  old  fruit- 
can;  with  tlio  top  melted  oir,  set  into  a  boiler  of 
water.  Any  one  who  has  tried  this  way  of  cook- 
ing  the  grains  will  bo  almost  sure  to  continue  its 
use. 
OruJdte-Uakes.—Om  cup  porridge,  one  and  a- 
lialf  cups  water,  and  one  and  a-half  cups  barley- 
meal  or  Graliam  (lour.  Mix  well  and  bake  a  goixi 
brown  ;  let  them  stand  ten  minutes  to  steam,  and 
eat  with  *■  C  ”  oatmeal  iKirridgc. 
iihort-Cnhf. — One  cuii  porridge,  onocup  water, 
and  one  and  a-half  cups  barley  meal  or  wheat- 
meal  (Gral.am  Hour).  Make  into  a  cake  not 
more  tlian  half  an  inch  thick  and  bake  fifteen  or 
twenty  niimites  in  a  hot  oven, 
Fruit-Mnah,  or  Porridge.-  To  either  of  tho 
above,  .odd  one-fourtli  as  mucii  dried  fruit— ciu- 
rants,  whortlebenies  or  raspliem’cs— as  there  was 
This  barley,  and  cook  them  luitU  quite  tender, 
makes  a  nice  dessert. 
V'wTiViye.— Add  one  part  barley  to  five  or  six 
parts  water,  according  to  the  taste.  This  is  more 
like  soup  and  can  be  eaten  with  bread. 
DRIED  POTATOES. 
The  following  description  of  the  manner  of 
maiiufactm'e  of  ‘‘dried  potatoes  ”  is  given  in  a 
German  journal  as  conducted  at  Carsten’s  works 
in  Liibeck  .-—The  iiotAtocs  are  pooled  with  the 
hand,  and  cut  into  disks  by  a  machluo.  Tliese 
are  put  in  a  basket,  and  this  in  a  boiler,  where 
tlio  potatoes  arc  ncai'ly  but  not  quite  boiled. 
Tho  disks  are  next  put  on  wire  frames  in  a  dry 
oven,  where  they  are  dried  quite  hard.  It  is  im¬ 
portant  to  preserve  tho  color  of  tho  potatoes, 
and  to  prevent  their  tiu-ning  gray,  as  they  would 
by  the  above  process  alone,  the  matoruU  after 
slicing  is  ti-eated  witli  cold  WAter,  to  which  has 
been  added  one  per  cent,  of  sulphuric  acid,  or 
one  to  two  per  cent,  of  muriatic  acid.  Then  it  is 
linlioH  Creniii. — Put  the  juice  of  one  lemon 
aud  tho  rind  of  two  to  one  quart  of  thick  cream, 
d-  a  lialf  pound  of  sugar,  and  lot  tt 
to  half  an  hour.  Add  one  ounce  of  isiu- 
glass  dissolved  in  half  a  pint  of  water  till  porfoct- 
jj  ly  smooth  ami  free  from  lumps.  Htiaiii  tho 
whole  mi.\tiiro  thi-ough  a  fine  sieve,  and  thoi^beat 
^  together  tor  severaJ  iniimteH.  Then  put  into  a 
mold  or  molds ;  and  when  cold  and  perCeetly  set 
turn  out  upon  a  dessert  ilisli. 
Winter  i^qm Ah  (IkisroN  Maurow). — Cut 
g  the  squash  into  convouient  pieces,  pure  neatly, 
^  put  into  n  closely-covered  ketUe  and  stew  down,’ 
being  very  careful  at  tho  last  not  to  burn.  Masli 
and  stow  down  as  dry  as  you  elioose,  precisely 
_  like  pumpkin.  This  will  l.e  found  fur  Hv  'ceter 
than  when  stowed  and  tlie  water  poured  ofl'  :ifl.cr 
tile  usual  fashion,  also  sweeter  and  drier  tlian 
when  stoamed.  Serve  warm  or  cold  or  make  into 
pies. 
Crarhxt  Whinl  PwMuoj.—Tuko  one  quart  of 
unskimmed  milk,  add  to  it  one  gill  of  cracked 
wheat,  uuoookod,  and  one  gill  of  sugar  and  ii 
■  small  piece  of  stick  einnanion.  Place  it  in  an 
oven  of  medium  licat.  Wlicn  about  liidf  done 
‘  stir  in  tile  crust  already  formed,  and  leave  it  to 
f  tomi  another,  which  will  bo  suftieieiitly  brown. 
>  Try  when  It  is  done  liy  tasting  a  grain  of  wheat, 
wliich  iiiiisl  ho  very  soft.  Tliis,  when  cold,  mitkws 
^  a  delicious  cream  piidtUiig. 
I  ,S(emd  lieetA.  Pare  the  beets  thinly,  and  cut 
^  in  thin  slices  across;  cutup  sonio  onions,  and 
^  put  all  togetlier  in  a  stow  pan,  with  a  little  pep¬ 
per  and  salt;  rub  a  bit  of  butter  in  (lour  and  stto 
it  smooth  in  hot  water ;  pour  this  over  tho  beets 
(it  must  cover  tliom  well)  and  let  it  stew  until 
tlie  beet  it  quite  lender.  The  older  the  boot  the 
longer  time  it  will  roquiie.  When  quite  young 
one  iioiu-  will  he  siifliciont.  Hei-ve  liot. 
(ielntine  Apples.  l‘eel  and  core  your  apples 
and  cut  them  in  halves ;  put  in  a  kettlo  with  a 
pint  of  water,  sugar,  sliced  leuioii,  ami  green 
ginger,  a  little  whole  mace,  and  six  wliolo  cloves; 
l>ofl  until  they  aro  tender ;  tlieii  remove  tho  ap¬ 
ples,  and  put  into  the  syrup  one  tahlespoou  of 
gelatine,  and  allow  it  to  boil  down  uiiout  three 
minutes,  tlien  pour  tlio  siuiip  over  tlio  apples. 
Saratoga  Fried  Fo/r/tec.t.  Wash  the  potatoes 
clean,  slice  with  a  potato  slioi  r  very  tliin,  throw 
into  cold  w'atcr  long  enoiigli  t.i  tako  out  some  ol 
the  starcli,  then  wipe  dry  and  put  into  boiling 
lard  a  tow  pieces  at  a  limo.  Bo  sure  anti  keep 
tlio  lard  Ixuliiig,  As  soon  as  the  potatoes  are  of 
a  clear,  golden  brown,  skim  them  out,  drain  them 
in  a  colander  or  sieve,  and  servo  liot. 
Pumpkin  Short-Cake.  (Juo  cup  stewed  and 
atiaitiod  pumpkin  or  sqnasli,  one  cup  “0"  oato 
meal  porridge,  and  one  cup  water.  Beat  tliesc 
up  together,  and  then  add  three  cups  fine  Gni- 
lium  fioin.  Mix  thoronglily,  spread  lialf  an  Inch 
thick  on  a  baking  tin,  and  bake  lialf  an  bom-  in  a 
good  oven.  Cover  for  ton  minutes,  and  serve 
warm  or  cold. 
Bread  Bnila.— break  tho  broad  in  small  pieces,  ' 
and  moisten  with  milk  or  a  little  warm  water’  * 
season  with  salt,  pepper  and  nutmeg,  adding  a  ' 
little  fine  sage  or  parsley  and  a  smaJI  piece  of  but-  * 
ter,  mix  and  fonn  into  small  cakes  or  lialls ;  roast  * 
with  beef  or  chickens,  or  fry  after  meat  in  a  ‘ 
skillet. 
Js'incni  /’iV.— Take  the  juice  and  grated  rind  of  ' 
one  lemon,  one  cup  of  sugar,  yolks  of  two  eggs,  ' 
three  tahlespoonfuls  of  Hour,  one  pint  of  milk;  * 
after  baking  cover  with  a  soft  frosting  made  ! 
from  tlie  wlutes  of  two  eggs  and  four  tablosiioou- 
fuls  of  sugar,  and  brown  sUghtly. 
German  Potatoes.— Mashed  potatoes  well  sea¬ 
soned  and  plenty  of  cream.  Make  in  little  cakes 
an  inch  tldok,  (made  some  hours  beforehand  ^ 
they  are  better),  beat  an  egg  and  dip  them  in  it;  ' 
brown  nicely  on  both  sides. 
Indian  Two  light  cups  of  Indian  meal,  I 
one  cup  of  flour,  one  teaspoon  ful  of  saleratus,  p 
enough  sour  or  bnttennilk  to  dissolve,  one  cup  e 
of  sweet  milk ;  stir  in  tlmeo-tourths  of  u  cup  of  E 
molasses.  b 
Pago  Pudding.— 2  largo  spoonfuls  of  sago  boiled  b 
in  one  quart  of  milk,  tho  peel  of  a  lemon,  litUe  u 
nutmeg ;  wlieii  cool  add  4  eggs  ;  little  salt.  Bake 
about  one  hour  luid  a-half.  Eat  with  sugar  aud  tl 
r  BAD  EFFECTS  OF  BEER  -  DRINKING. 
The  worst  results  from  accidents  in  the  Lon¬ 
don  hospitals  are  said  to  bo  dciiymcn.  Though 
they  aro  ap).Mrenlly  niodels  of  health  and 
strengtli.  yet  if  ono  of  tiiOiu  reoi'ivoa  a  serious 
injury  it  is  nearly  always  necessaiy  to  amputato 
in  order  to  give  him  tho  most  distant  chance  of 
life.  Tlu!  draymen  liavo  the  unlimited  iirivilogo 
of  the  liiewery  cellar.  Hii-  Astloy  Cooiier  was 
once  calleil  to  a  drayman,  who  was  a  powerful, 
frush-colorcd,  healthy- looking  man,  anil  hud  suf¬ 
fered  an  injury  in  Ids  (ingor  from  a  small  splin¬ 
ter  of  a  stave.  The  wound,  Ihougli  trifling, 
Hiippuratcd.  Ho  opened  the  small  abscess 
with  his  lancet.  He  found,  fin  retiring,  ho  had 
left  his  lancet.  Beturning  for  it,  ho  found  tlio 
man  in  a  dying  condition.  Tim  man  died  in  a 
short  timo.  l>r.  Gordon  says,  ‘‘The  momont 
beer-drinkers  luo  attacked  with  acute  diseases, 
they  are  not  aide  to  bear  depletion,  and  die.” 
Dr.  Edward  says  of  beer-drinkivs.  “  Their  <lis- 
eascs  are  always  of  a  dangerous  character,  and 
III  case  of  accident  they  can  never  undergo  even 
the  most  trilling  operation  with  tlio  s<!Ciu-ity  of 
tiio  tcuipei’iito.  They  almost  invuriably  dio  luidcr 
it."  Dr.  Buchan  says,  “  Malt  liqimrH  render  tho 
blood  sizy  and  unfit  for  circiilatimi ;  hence  pro¬ 
ceed  obstinietions  and  inllanimation  of  the  lungs. 
There  aro  few  groat  hi'er-chinkers  who  are  not 
phtliisieal,  biuught  on  by  (ho  gliilinous  and  in¬ 
digestible  nature  of  ale  and  porter,  *  *  * 
These  liipiors  inflame  tlm  blooil  and  tear  the 
tender  vessels  of  tlm  lungs  to  pieces.”  Dr. 
Maxon  says,  “  liit<»xieating  drinks,  wlicther 
taken  in  the  form  of  fennoiited  or  distilled 
liquors,  lu’o  a  very  frequent  iiredisposing  eauso 
of  disease."  'I'be  hosiiiluls  of  New  York  sliow 
au  eiinnlly  mifavoralile  record  of  tlio  intenqm- 
rato,  and  private  practiUoiiors  overywhero  liavo 
the  same  cxpeueiieo.— .VnmVarian  for  January. 
- 
FRECKLES-THEIR  CURE. 
Freckles  aro  not  easily  w-ashed  out  of  those 
wlio  liavo  a  florid  complexion  and  are  mueli  in 
thoHunshiim;  but  tho  following  waslies  aro  not 
only  liarmloss  but  very  much  tho  best  of  any  wo 
know.-Oi-ate  horse-raihsh  fine,  lot  it  stai'id  a 
few  hours  in  Imlturmilk,  strain  and  use  tho  wssii 
nigtit  and  morning.  Or  siiueeze  tlm  jiiico  of  a 
lemon  ill  a  gohlet  of  water  and  uso  Uio  same 
way.  Most  of  tlio  romedies  for  frockles  are 
IKiisonouH,  and  cannot  Im  used  with  safety. 
Freckles  indicate  a  defectivo  digestion,  and  con¬ 
sist  in  dejiositH  of  carliomicoons  or  fatty  matter 
beneath  the  scarf  skin.  Tho  dletslioiild  bo  iit- 
tendod  to.  and  sliouJd  be  of  sneli  a  naturo  that  tlm 
bowels  and  kulrmj’s  will  do  tlieir  duty.  Daily 
bathing  with  much  friction  shoidd not  bo  iiegloct- 
od,  and  (ho  Turkish  bath  taken  occasionally,  if  it 
is  convenient. 
- - 
HYGIENIC  NOTES. 
To  Amid  Sleeplessness.— If  you  wish  to  sleep 
well,  eat  sparingly  of  curly  suppers.  Avoid  all 
arguments  or  contested  subjects  near  night  as 
these  aro  likely  to  have  a  bad  effect  upon  oim 
who  is  troubled  with  Hlccplcssaess  at  night. 
Avoid  having  too  niuoli company.  Many  persons 
become  so  extdted  with  tho  meeting  of  frioiids 
that  sleep  departs  for  a  timo.  There  is  probably 
nothing  belter,  after  cultivating  a  tranquil  mind, 
than  exercise  in  tlm  open  air.  By  observing 
tlmse  simple  rules,  slccifiessness,  in  tlm  majority 
of  iiistatiecB,  maybe  wholly  cured. 
liustg  Nnils. — Every  little  while  wo  read  of 
one  who  lias  stuck  a  rusty  nail  in  his  foot  or 
some  other  portion  of  his  persou,  ami  lockjaw 
has  resulted  therelrom.  All  such  wounds  can 
bo  healed  without  any  fatal  conseqneiices  follow¬ 
ing  them.  Tho  remedy  is  simple :  It  is  only  to 
Ktnoko  such  wonml,  or  any  wound  or  bruise  that 
is  inllamod,  with  biuning  wool  or  woolen  cloth, 
twenty  niiiiiites  in  tho  smoke  of  wool  will  take 
tho  pain  out  of  tlio  worst  caso  of  iullammatioii 
wo  over  saw  arising  from  a  wound. 
Heart  JHsease. — ^To  tlm  question,  wliothor 
there  is  any  tiling  that  will  cuvelmart  disease,  tho 
Beienco  of  Hf.ttUh  answers:  It  can  ho  cured  in 
its  eiiiiy  stage,  by  the  adoption  of  a  rigidly  Lv- 
gienio  roginmii.  In  its  later  stages,  it  is  ineiira- 
blc.  lJut  of  Uio  <jaf<oa  of  Kiipposetl 
heart  disease  are  merely  dorangements  of  tho 
digestive  organs,  produeitig  palpitation,  throb¬ 
bing,  iiiteiniissions,  Mul  other  forms  of  abnor 
mat  pulHatioii. 
cream. 
Q>ek'k  Pudding. — 1  egg,  l  cup  of  sugar,  1  ta- 
blospoonful  of  melted  butter,  1  cup  of  sweet 
luilli,  half  a  teaspoonful  of  soda,  3  cups  of  flour. 
Bulte  half  an  hour  or  more.  Eat  with  sweet 
sauco. 
Pancakes.— 1  egg,  2  spoonfuls  of  sugar,  1  cup 
of  sweet  miUc,  1  teaspoonful  of  soda,  2  teaspoon¬ 
fuls  of  cream-tartar,  3  cups  of  flour.  j 
Weak.  A'«-Bes.— Tlm  Soienco  of  Health  gives 
tho  followiug  directions  tor  tho  treatmont  of 
weak  nerves Yon  must  conform  to  the  habits 
of  liygieno,  eating  foml  which  contributes  those 
elements  iioeessary  tor  tho  Imildiug  up  and  in- 
vigoratiqn  of  hone,  miisclo  and  nervo,  and  avoid 
all  heating  or  stimulating  prepaiations  of  food. 
Cure  for  Charcoal  has  been  discover¬ 
ed  to  be  a  sure  cure  for  biuais.  By  laying  a  piece 
of  cold  charcoal  upon  the  burn  the  pniii  subsides 
inunediately.  liy  leaving  tho  ohai’ooal  on  one 
hour  tho  wound  is  healed,  as  has  been  demon¬ 
strated  on  several  occasions. 
r 
