JULY 
aiidiciut 
MOORE’S  RURAL  NEW-YORKER. 
ABOUT  SNEEZING, 
Thebe  is  no  good  reason  why  a  sneose  may 
not  bo  a  goo<l  or  l»d  omen  as  well  as  many  other 
signs  in  wldoli  a  large  number  of  peraons  put 
more  or  less  faith.  The  CornhUl  Magazine  siuns 
up  the  sneezing  question  iwoittv  thorouglily  as 
follows: 
Tho  belief  in  evil  spirits  affords  the  host  ex¬ 
planation  for  a  set  of  eiwtoms  no  less  etirious 
than  disagreeable  and  ridiculous.  We  allude  to 
the  world-wide  superstitions  connected  witii  spit^ 
tifig  and  sneezing.  Many  Englishmen  spit  if 
they  meet  a  white  horse,  a  squinting  man,  or  a 
single  magpie,  or  if  inadvertantly  they  step  upon 
a  ladder  or  wash  their  bands  in  the  same  basin 
vrith  a  friend.  In  Lancashire  boys  gpit  over 
Uiolr  angers  before  beginning  todght;  travelers 
on  leaving  home  spit  on  a  stone  and  throw  it 
away;  market  iiooplo  spit  on  the  first  money 
they  receive  in  the  day.  Swedish  peoiile  spit 
thrice  if  tliey  cross  tlie  water  after  dark,  and 
even  tlio  lesthotic  Atlicnljiu  used  to  spit  if  ho 
met  a  madman.  Ho  tho  savago  Now  Zealand 
priest  spits  on  two  sticks,  which  according  as  one 
of  them  falls  uppermost  ai-e  to  foreshadow  the 
rojjiilt  of  a  coming  battle.  Indeed,  tliis  unpleas¬ 
ant  habit  seems  a  universal  charm  for  l/riuging 
good  luck  or  for  averting  bad?  but  for  what 
conceivable  reason  than  tliat  themontli  was  once 
regarded  as  Urn  portal  by  which  evil  spirits  got 
into  a  man  and  by  wliioh  alone  tijey  could  bo 
forced  to  make  their  exit.  The  Messalians  used 
to  make  spitting  and  nose  blowing  a  part  of  their 
religion,  for  they  hojHsl  Uicreby  to  free  them- 
Bolvcs  from  the  demons  with  which  they  fan¬ 
cied  tho  air  tolm  full.  This  single  case  contains, 
probably,  the  key  to  all  the  otliers. 
Hut  why  should  sneezing  bo  so  gunerallv  re¬ 
garded  as  a  bud  omen,  ami  one  to  bo  avortod  if 
possible  by  fcUcitations  and  blessings  ?  One  ex¬ 
planation  is,  that  as  it  was  tho  sign  of  returning 
convalescence  during  tlio  idaguo  at  Athens,  con¬ 
gratulations  were  offorefl  when  the  crisis  was 
past ;  anoUier,  that  dm-ing  a  groat  plagtie  which 
rageil  in  Germany  in  tho  sixth  century,  and  be¬ 
gan  its  fatal  course  witli  a  fit  of  sneezing,  it  was 
usual  to  exclaim,  “May  God  help  you  now,”  as 
soon  as  Uio  sad  death  signal  was  heard.  But  tho 
custom  is  of  far  wider  extent  and  older  lineage 
than  such  explanations  imply ;  and  tho  only  ix)s- 
sible  hypoUiosis  is  one  that  adapts  itself  to  all 
raociH  and  all  times.  In  New  Zealand  a  mother 
repeats  a  charm  when  her  child  stieozcs,  lest  any 
evil  result  in  conaequeiicc,  and  English  uiirsos 
do  just  Uie  same.  In  the  Netherlands  a  sneeze 
gives  a  witch  power  over  a  person,  unless  some 
one  liivokos  a  blessing  from  heaven,  and  in  these 
facts  probably  lies  tho  real  explanation.  For, 
taking  into  aocount  that  every  bodily  derange^ 
ment  is  regarded  by  savages  as  possession  by 
evil  spirits,  and  that  sneezing  is  always  tho  pre¬ 
cursor  of  those  temiK)rai-y  bodily  derangomeiits, 
often  very  severe,  which  wo  know  as  “colds,” 
may  it  not  bo  that  in  those  early  tinios,  when  to 
l)roce<le  is  tho  same  as  to  cause,  a  sneezing  lit 
was  set  down  as  the  sign  or  cause  of  such  an  ap¬ 
proaching  possession,  and  charms  employed  to 
counteract  its  effects  ? 
If  a  cold  was  ever  hold  to  be  a  bowltclunont, 
wc  can  understand  the  use  of  charms  and  blas- 
siiigs  at  the  earliest  stage  of  tho  premonitorv 
symptoms.  .\s  an  involuntary  act  a  sneeze 
woul<l,  like  all  other  natural  phenomena,  be  a 
poiient  significant  of,  and  entailing  a  series  of 
conseciwencos ;  and  in  coarse  of  time,  as  men 
improvcH.l  in  observation  and  distinctions,  it 
would  grow  to  bo  even  auspicious  under  certain 
circiimstimcos.  Tims  in  our  own  country  it  i.s  a 
good  sign  on  some  tlays  of  tho  week,  but  a  bad 
one  on  others ;  and  in  Hcotland  an  infant  is  omier 
fairy  spells  until  it  sneezes,  a  belief  as  apparently 
counected  with  the  absurd  idea  of  tho  incapacity 
of  idiets  to  sneeze. 
In  Greece,  also,  the  distinctions  drawn  alsjut 
it  raised  sneezing  to  an  art;  for  wliilo  it  was  un¬ 
lucky  in  the  afternoon,  or  when  food  was  being 
cleared  away,  or  if  it  occurred  throe  times,  or 
more  than  four,  or  on  the  left-hand  side ;  if  it 
occurred  among  jHirsoiw  of  deliberation,  or  two 
or  four  times,  or  in  tho  morning,  or  on  the  right- 
hand  side,  it  was  accounted  a  lucky  omen.  We 
read  that  Thcmistodcs,  by  a  judicious  sueozo  on 
the  right-hand  side,  jicrsuadod  his  soldiers  to 
fight,  and  Xenophon,  by  a  similar  act  in  the 
middle  of  a  speech,  was  elected  general.  And  , 
on  anotlier  occasion  a  sneeze  from  a  linesman 
just  before  a  battle  was  considered  so  omiuons 
that  public  prayers  were  deemed  necessary  in 
consequence. 
bowels.  If  a  child’s  digestion  hcoome  impaired 
and  the  gastric  juice  become  weakened  or  defoo- 
tivo  in  quantity  by  overeating  ot  bad  food,  the 
whole  alimentary  canal  becomes  clogged  up  and 
filthy,  and  furnishOB  nests  for  sneh  worms  as 
will  breed  tliere.  In  this  weakened  condition  of 
the  system,  they  caimot  bo  destroyed  by  tho 
process  of  digustion.  and  hence  great  harm 
cornea  from  tiieni.  Now,  It  is  an  interesting  fact 
that  fresh  ripe  fruit  is  the  best  preventive  for 
this  state  of  things.  J  )r.  Bmtjatnin  Ilusli  pointed 
this  out  a  hundred  years  ago.  Ho  imulo  a  series 
of  experiments  on  earth  worms,  which  he  ro- 
gardod  n»  more  nearly  alliotl  to  those  that  infest 
tho  bowels  of  children  timn  any  other,  with  a 
view  to  test  their  power  of  retaining  life  under 
tho  iuOuoncc  of  varions  substances  tliat  mtgJit 
bo  nse<l  a.s  worm  medicines.  Tho  results  provwl 
that  worms  often  lived  longer  in  those  sub¬ 
stances  known  as  poisonous  than  in  some  of  the 
most  bai'mloss  articles  of  food.  For  instance,  In 
watery  solutions  of  opium  they  lived  eloTeti  inhi- 
utos;  in  InfuBiou  of  pink  root,  thirty-three  min¬ 
utes;  in  claret  witio,  ten  minutes;  but  in  the 
juice  of  red  cherries  they  died  in  six  minutes ; 
black  olierrioB,  in  live  minutes ;  rod  currants,  in 
tliroe  minutes;  gooseberries,  in  four  minutes; 
whortleberries,  in  seven  minutes ;  and  raspljcr- 
ries,  in  five  minutes. 
From  tliese  experiments  Dr.  Rush  argued  tlmt 
fresh,  ripe  fruits,  of  which  children  are  very 
fond,  are  tho  most  speedy  and  offoctnal  poisons 
for  worms.  In  practice  this  theory  has  proved 
to  bo  correct. 
If  wo  eat  and  drink  hot  and  exciting  materials 
tho  blood  becomes  inflamed,  the  nerves  exasper¬ 
ated,  and  tlu)  brain  sends  out  thoughts  that  are 
base  and  mean.  If  wo  would  do  away  with  those 
foods  that  only  influence  tho  postsions,  and  sub¬ 
stitute  more  fruit  in  their  place,  wc  would  need 
less  restraint  on  wrong  doers,  for  our  liewls 
would  be  clearer,  our  blood  cooler,  our  nerves 
steadier,  our  Impulses  more  subject  to  reason, 
and  life  would  be  a  hundred  per  cent,  truer  and 
better  than  it  is  to-day. 
Tlie  above  is  timely  and,  we  believe,  good  ad¬ 
vice. 
INDIAN  CORN  AS  FOOD. 
’L 
S9t_ 
FRUIT  AS  FOOD. 
Dk.  M.  L.  Homjrook  a  good  while  ago  in 
speaking  of  Fruit  a«  J''ood  said:  Tliere  is  one 
other  value  in  fruit  which  I  cannot  pass  over  in 
tlus  connection  without  notice.  One  of  the 
common  diseases  of  children  is  worms  in  the 
No  one  doubts  the  value  of  Indian  eom  as  food 
for  man  and  certain  kin<ls  of  animals,  but  wo 
have  long  noticed  that  our  Hygienic  authorities 
scorn  to  forget  that  “  what  is  moat  for  one  per¬ 
son  may  loj  poison  for  another,”  therefore  it  is 
not  every  healthy  laborer  who  can  cat  corn  or 
com  meal  no  matter  how  goionUfically  it  is  pre¬ 
pared,  without  itl-effocta.  It  may  be  rich  and 
nutritious  as  claimod  by  our  most  celebrated 
clMauists,  and  so  are  j^eas,  beans,  pork,  or  the 
blubber  of  tho  whole,  but  it  does  not  follow  that 
everybody,  or  uudor  all  circumstances  such  kinds 
of  foo<l  may  bo  consumed  with  impunity.  A 
late  writer  in  tho  Journal  of  Chemistry,  says : 
“  Indian  com  is  one  of  tlie  most  important  and 
healthy  articles  of  hiuuan  food  tliat  a  beneficent 
Providence  has  bestowed  upon  man ;  and  to  its 
high  nutritive  value  Is  duo  in  a  largo  degree  tho 
strength  and  vigor  of  Uie  race  of  men  who  laid 
the  foundation  of  this  great  republic.  It  was 
much  more  largely  used  fifty  or  one  hundred 
years  ago  than  now,  ns  fine  wheat  flour,  for 
some  not  well-founded  reason,  has  usurped  its 
place  in  bread-making.  In  the  several  forma, 
however,  of  bulled  corn,  popped  corn,  hominy, 
samp,  com  starch,  maizena,  eto.,  vast  quantities 
are  consumed  by  all  classes  of  people." 
But  can  the  writer  of  the  above  show  us  tliat 
tho  first  or  second  generation  of  Englishmen 
who  landed  ttxion  our  shores  and  fed  upon  Indian 
coni  were  any  stronger  or  longer  lived  U»an  their 
grandfathers  ?  Or  are  our  corn-fed  people  of  to 
day  more  vigorous,  healthy  or  likely  to  lie  longer 
lived  Llian  tliose  who  oat  no  com  on  this  or  tho 
other  side  of  the  Atlantic  ? 
If  com  is  not  as  extensively  used  now  as  it 
was  “fifty  or  one  hundred  years  ago”  the 
change  has  probably  been  made  for  good  and 
suificient  reasons,  and  among  them  tlie  fact  that 
our  people  can  got  something  which  they  like 
better,  just  as  tho  ancient  Britons  gave  up  their 
acorn  bread  as  soon  as  there  was  wheat,  barley 
and  other  kinds  of  grains  produced  in  sultioiout 
quantities  to  sup  ly  their  wants. 
As  to  tho  palatableuOBS  of,  and  nutritious 
properties  of  corn,  as  claimed  by  the  writer  re¬ 
ferred  to  above,  we  agree  with  him,  provided  a 
person  likes  this  kind  of  food,  ami  the  stomooh 
readily  assimilates  it  for  tho  proper  nourishment 
of  the  body.  He  says : 
Meal  from  Indian  corn  oontains  more  than 
four  times  as  mimh  oleaginaus  matter  as  wheat 
flour,  more  starch,  and  nearly  as  muoh  nitroge¬ 
nous  material ;  conBei.inontly  in  all  cold  climates 
it  is  admirably  adapted  to  sustain  the  system  by 
furnishing  heat-forming  compounds.  The  oQ 
gives  warmth,  the  nitrogenous  principle  gives 
muscular  strength.  The  combination  of  elemen¬ 
tary  comimunds  in  Indian  corn  r  vnders  it  alone 
the  mixed  diet  capable  of  sustaining  man  under 
the  most  extraordinary  circumstances.  It  holds 
the  elementary  priaciple»  which  constitute  the 
I  basis  of  organic  [life.  In  this  particular  It  is 
-  more  remarkable  than  any  other  vegetable  pro- 
»  dnetion  known  to  man.  There  is  a  largo  number 
1  of  dishes  of  whicli  corn  meal  forms  the  basis, 
I  which  are  exoiiotlingly  palatable.  What,  for 
’  instance,  is  more  delicious  than  cold  oom-pud- 
I  ding  cut  in  slitws  and  fried  in  sweet  butter  and 
lard  ?  Hot  com-cakos,  when  properly  and  skill- 
fuUy  made,  are  almost  miiversally  regarded  as  a 
luxury,  and  Boston  brown  bread  is  fanmnsovery- 
whero  in  the  country.  The  reason  why'  om- 
moal  is  not  more  largely  used  at  tue  present  time 
is  that  it  is  (piito  diflicult  to  obtain  It  of  dealers 
or  grocers  in  a  perfectly  pure  and  sweet  state. 
iMillors  grind  tlie  corn  as  it  oomes  from  the  West, 
mixed  with  iiortions  of  tho  eob  and  s.vturaUd 
with  dust  and  dirt,  and  this  is  sold  for  kitchen  as 
well  as  for  stable  use.  If  good,  sweet,  corn  is 
properly  ground  in  an  old-fasbioued  stone  mill 
after  being  winnowed  to  free  it  from  dust,  a 
meal  will  result  of  a  rich  golden  color,  and  no 
dish  can  bo  prepared  from  it  wldoh  will  not  be 
palatable  and  most  nuferiUon.s.  Karmors  who  go 
into  the  market  to  piireliase  corn  and  meal  for 
their  animals  should  nuderstaud  tho  groat  differ- 
oiice  in  nutritive  value  botwoou  what  they  can 
raise  and  what  tliey  purchaso. 
Iitsitnniff  |lc|jartnunt. 
INSURANCE  NOTES  AND  NEWS. 
AU  littinHuranctis  Detilari'd  lUegitl, — Botwocii 
tho  decisions  of  the  courts  on  the  ono  hand  and 
the  ingouions  devices  of  certain  companies  on 
tho  other,  tlio  holders  of  their  policies  arc  prom¬ 
ised  no  end  Of  dJs<|ui«tnde  and  insecurity.  Prom 
first  to  last,  more  Uiiui  a  tuxiro  of  badly  managed 
life  insurance  ormipanicH  have  abandoned  an  un¬ 
profitable  busiuosH,  most  of  them  making  some 
sort  of  arrangement  to  reinsure  Uieb  risks.  This 
was  thought  to  bo  a  bettor  arrangement  than 
that  adopted  by  tbo  remaiuder  that  arc  being,  at 
great  expense  and  with  exasperating  mIowiicbm, 
wound  up  by  their  reocivoi's.  Wbatever  oonfi- 
deiiee  may  have  been  felt  in  tho  various  oontracts 
of  roifisnranoe  is  fearfully  sliakeu  by  the  opinion 
of  .Tustice  Gii.flKUT  in  tho  case  of  the  CraftHrnan 
and  Hojie  Life  Imuranco  Companies.  Tho  opin¬ 
ion  of  this  Court  was  that  the  reinsurance  of  tho 
Craftsman  by  the  Hope,  as  weU  as  the  siihsiujnont 
reinsurance  of  tlio  Hope  by  tho  New  Jersey  Mu¬ 
tual  Life  Inaurauce  Company,  was  illegal ;  that 
1  all  the  proceoiIingH  taken  shall  bo  reversed  and 
the  business  of  all  these  companios  placed  just 
where  it  was  before  any  steps  wore  talton  toward 
reinsurances. 
Tlds  decision  emlxslios  a  principle  of  very  wide 
application :  that  a  company  o-annot  legally  ter- 
nunat<^  its  existence  as  a  corporation  ;  cannot  le¬ 
gally  put  Itself  into  a  condition  in  which  it  can¬ 
not  complete  its  oontracts  and  obligations,  and 
that  all  action  in  this  direction  is  unlawful.  This 
rendering  applies  equally  well  to  every  case  of 
wholesale  reinsuranoe,  for  in  every  sneh  case  the 
retiring  wunpany,  by  tnrning  over  its  assets  to 
arjother  company,  made  tho  fulfillment  by  itself 
of  its  oontracta  impossible ;  and  if  this  decision, 
which  is  very  swoopiug  and  emphatic,  is  sus- 
tnined  by  tho  higher  courts,  to  whom  appeal 
will,  of  course,  be  taken,  it  will  veiy  fleriously 
affect  the  sfafiwt,  if  not  tlie  validity,  of  «  quarter 
of  a  million  of  jiolicieH,  and  Involve  the  whole 
matter  in  nearly  inextricable  confusion. 
The  readers  of  the  Bu«An  will  remember  that 
we  liave  always  moat  strenuously  opposed  the 
whole  scheme  of  reinsurance,  amalgamation  and 
exchange  of  policies,  as  being  fraught  mth  un¬ 
told  dangers  for  everybwly,  and  esjuscially  for 
payers  of  premiums  and  their  families. 
Surplus  mul  Premium  llatvs  of  Farm  Imtur- 
auce  C'OJ/umwics.— Tlie  fartnenj’  companies  were, 
a«  a  class,  not  very  fortunate  in  resiioet  to  losses 
last  year.  Many  of  tlwin  lost  heavily — too  lieav- 
ily,  in  fact,  when  the  non-hazardous  character  of 
their  risks  is  taken  into  account.  The  reasons 
for  this  are  not  so  obrious  as  tho  fact  itself,  that 
the  propoi-tion  of  loss  to  premium  of  the  farm 
property  insurance  was  nearly  double  that  of  all 
the  corapanioH  taken  together.  We  unto  aneb 
ratios  as  M,  (18,  (Ki,  fill,  5-1,  75,  7C,  82  and  IW.  The 
average  of  these  percentages  is  not  far  from  70 
^ler  cent.,  leaving  less  tliao  30  per  cent,  for  ex¬ 
penses  and  nothing  whatever  for^iroflt,  Interest 
and  surplus,  while  the  average  loss  of  all  tho 
New  York  companies  did  not  exceed  8.3  per  cent., 
and  th.>t  of  many  of  them  was  only  a  trifle. 
There  were  com[»anios  that  lost  only  07,  08,  10, 
07.  06,  and  one  as  little  os  04’^  of  the  premiums 
received.  The  sur|du8  above  liabilities  follow 
these  figures  very  closely,  some  having  a  very 
small  margin  indeed,  and  only  one  a  iwuxsintage 
of  surplus  equal  to  the  average  of  all  tbo  com¬ 
panies  without  distinction.  Those  not  very  flat¬ 
tering  results  may  be  traced  to  a  mistake  in  tho 
matter  of  premiums.  These  have  lieen  for  many 
years  too  low,  and  unless  they  ai‘«  raised  to  a 
paying  and  safe  rate,  these  companies  cannot 
prosper  as  they  douerve,  A  fair  rate  is  the  price 
of  absolute  Hocurlty.  A  low  rate  purchases  iii- 
seourity,  uncertainty  and  perhaps  disaster. 
Postponnl  huU'finUdy, — The  Legislature  of 
this  State  has  again  adjorirueil  without,  so  far  as 
is  known,  inauguraiiug  any  of  tlie  measures  of 
reform  so  confidently  promised  by  tho  Committee 
on  Insurance.  A  variety  of  bills  have  boon  pre¬ 
sented,  but  none  of  them  have  become  laws. 
There  was  at  ono  time  a  strong  hojxi  that  the 
oompanies  would  bo  ))ennitt®<l  to  Invest  tbeir 
funds  where  the  highest  rotes  of  interest  could 
be  realized,  insU'ad  of  being  rentrioted  to  this 
city  and  its  imnuulmto  vicinity,  and  that  a  non¬ 
forfeitable  law,  somewhat  similar  to  that  of 
MaHHoi’husetts.  would  he  enacted.  But  those 
sanitary  moasuros,  together  witii  a  number  of 
others  only  loss  needful,  have  failed  to  become 
laws. 
(5coitomi), 
CURRANT  JELLY. 
PinL  a  porcelain  preserving  kettle  with 
currants  well  picked  over,  but  not  storiimod,  sot 
it  over  the  fire  until  tho  currants  are  thoroughly 
heated,  when  cool  strain  through  a  Jelly  bag  and 
moasuro  the  juice,  roturu  to  Uio  (ire,  and  boil 
briskly  f<ir  twenty  minutes,  then  add  one  pound 
of  loaf  sugar  to  each  pint  of  jiiioo.  stir  until 
thoronghly  dissolvcsl,  pour  into  glasses  or  bowls, 
and  seal  whou  cold.  .My  practice  in  making 
jolly,  is  to  use  tlio  currants  so  soon  us  ripo— not 
delay  ono  day  ;  if  allowed  to  got  fully  mature  or 
as  commonly  tonnod  “dead  ripo  ”  there  is  more 
(lifiiculty  in  making  good  jolly.  Mrs.  Rustic. 
—  ■  ■*  «  »  - — 
TO  BOIL  A  HAM. 
Let  it  boil  slowly  for  the  whole  of  an  after¬ 
noon  and  tlicn  lot  it  romain  in  its  liiiuor  over 
night.  Hams  tliUH  boiled  nro  far  more  tender, 
juicy  and  sweet  than  wlion  boiled  a  shorter  time 
and  at  onco  romovod  from  the  water. 
To  Devil  Ham. --Out  up  friod  ham  in  small 
bits  not  larger  than  peas.  Add  tomato  catsup, 
a  toaspoouful  of  wliisky,  ono  of  Worcostorshiro 
sauce  and  a  small  quantity  of  flour-water— then 
heat  to  boiling.  It  is  just  an  appetizing  delicacy 
for  theso  warm  days.  Maokelkov. 
- 4-*-* - 
HOW  TO  COOK  GREEN  PEAS 
Wash  and  put  thorn  into  enough  boiling 
water  to  nearly  cover  them,  add  ono  teaspoonful 
of  sugar,  a  lump  of  baking  soda  tbo  size  of  a 
large  pea,  to  every  quart  of  peas,  when  tender, 
add  a  good  lump  of  butUT,  salt  to  taste.  Send  to 
tbo  table  with  tho  wati-r  In  which  tliey  are  boiled. 
Ginit  tho  sugar  when  cooltiug  the  ( Jhampion  of 
England  variety.  I  would  suggest  to  my  “  city 
eousins  ”  who  are  unable  to  procure  jieas  fresh 
tiioked  from  the  viuos,  to  try  tJiis  recipe  and  I 
doubt  not  they  will  pronuco  it  delicious. 
Mils.  Rustkj. 
—  -4-^4 - 
SELECTED  RECIPES, 
Iktf  (hikes. — Ghop  piocos  of  roaHt  beef  very 
fine,  mix  in  grated  broa<I  crumbs  in  proportion 
of  one-third  cnirabs  to  two-thirds  beef ;  season 
with  pcpjier,  salt,  chopped  onions  and  jiarHley ; 
moisten  with  a  little  of  thcdiippings  or  catsup  ; 
a  little  cold  ham  or  tonguo  will  improve  them; 
make  in  flat  c.akes,  and  spread  a  coat  of  mashed 
potatoes  on  the  top  and  bottom  of  each.  Lay  a 
piece  of  butter  on  every  cuke  and  set  in  a  quick 
oven  to  brown.  Otlier  cold  meats  may  be  pre¬ 
pared  in  tiie  same  way. 
Uoio  io  Cook  Codfish.— V\xi  the  fish  to  soak  in 
cold  water  over  night.  In  tbo  morning  remove 
it  into  fresli  warm  water,  and  set  by  the  fire. 
Half  an  horn’  previous  to  Its  being  dished  up, 
change  into  fresli  watisr,  and  simmer  over  the 
fire  nearly  to  Imlling  heat,  but  no  higlior.  This 
mauagoment  does  not  draw  out,  but  revives  and 
enlivens  the  nutritious  substance  in  tliom ;  and 
leaves  the  fish  Umder  and  delicious. 
Fresh  Meat  CriuUUes.— Chop  bits  of  any  cold 
roivst  meat,  season  with  popper  and  salt,  make  a 
griddle  batter,  put  a  spoonful  on  a  well  buttered 
iron,  then  a  spoonful  of  the  clioppcd  moat  and 
on  this  anotlier  spoonful  of  the  batter.  When 
cooked  on  ono  side  turn — when  done,  send  to  tko 
table  hot.  They  arc  very  nice  for  breakfast  or 
lunch. 
Jumhles. — Take  six  eggs ;  a  cup  and  a  half  of 
sugar ;  one  of  butter ;  beat  to  a  froth ;  add 
flonr  enough  to  roll ;  flavor  to  taste ;  cut  out 
with  a  large  tumbler,  and  cut  out  tho  middle 
wtli  the  top  of  a  small  canister,  to  leave  a  per¬ 
fect  ring.  They  should  bo  rolled  in  powdered 
sugar,  and  baked  in  a  quick  oven. 
Cookies. — Two  cups  of  sugar,  one  half  cup  of 
butter,  ono  cup  ot  sweet  milk,  one  teaspoonful 
of  baking  powder,  floor  enough  to  roll,  carraway 
seeds  if  Ukod.  Mix  tlie  baking  powder  thorough¬ 
ly  through  the  flour, 
I 
