I 
hard  in  the  middle  ;  ent  them  as  tlvin  as  possible 
without  breaking ;  put  them  in  ii  shallow  pan ; 
cover  with  milk :  when  thoroughly  hot,  through 
and  through,  stir  them  so  that  they  Avill  not 
stick  or  burn,  as  milk  burns  very  easily ;  for  po¬ 
tatoes  enough  for  sis  persons,  havo  ready  one 
teaspoouful  of  wheat  flour,  mixed  smoothly  with 
a  little  cold  walor,  as  if  for  starch  ;  add  this 
when  the  milk  is  hot ;  mix  all  thoroughly  ;  let 
it  cook  five  or  ten  minutes  slowly  after  the  flour 
is  added.  At  the  last  minute  before  serving, 
salt  properly  and  add  one  tablospoonful  of  sweet 
butter.  If  kept  on  the  tiro  very  long  after  the 
salt  is  added,  the  milk  will  curdle.  This  should 
be  retnoraborod  in  making  clam  or  oyster  soup 
when  milk  is  used.  — Sakatooa. 
“  n  l(t  il'  llotpl." — Boil  ton 
middle-sized  ones  :  cut  in  slioos  of  a  (piartor  of 
ance  some  years  ago  commenccu  to  jn  oparo  »u 
extract  of  celory-seoil,  put  up  in  medicine  bottles, 
and  intended  to  give  strength  to  old  or  exhausted 
persons,  who  by  over-indulgencos,  bavo  reached 
such  a  state  as  to  re<iuiro  restorativos. 
The  tree  has  never  recovered.  The  knurly 
appearance  of  the  limbs  marked  the  beginning  of 
the  disease  forty  years  ago.  There  is  not  a 
single  large  and  tlirifty  siiecimen  of  the  button- 
wood  left  in  this  valley. 
The  oak  and  hickory  continue  to  flourish. 
The  former  is  a  long-lived  tree.  The  white  ash 
is  not  BO  boaltby  as  once.  The  hard  maple  has 
its  favorable  locations.  It  has  lost  its  place, 
which  it  had  fifty  years  ago,  as  an  ornamental 
When  dead  limbs  appear  it 
ORIGINAL  RECIPES, 
To  Cook  CpJtTU. — The  outside  leaf  stallts  of 
celery  may  ho  ntiUttsd,  and  a  very  savory  dish 
made  by  cutting  them  in  small  pieces,  and  boil¬ 
ing  in  salted  water  until  tender.  Thou  turn  off 
the  water,  and  add  milk,  butter,  and  flour 
oiiougli  to  form  a  thick  gravy.  Serve  hot. — Mrs. 
Rustic. 
lA'mon  Pip  WithoiU  Eggs, — In  answer  to  in¬ 
quiry  of  '•  Farmer’s  Wife”  for  lemon  pie  with¬ 
out  eggs,  I  will  send  ours : — Take  one  lemon, 
one  teacup  of  sugar,  squeeze  the  juice  of  tlxo 
lemon  on  the  sugar ;  chop  the  pulp  fine,  add  one 
tablespoonful  of  flour,  and  one  teacup  of  water ; 
mix  altogether  and  bake  with  two  crusts. — H.  E. 
Al.VOBlt. 
THE  JALAP  PLANT, 
tree,  in  the  lawn, 
loses  its  handsome  shape,  which  is  never  ro- 
covcretl,  while  with  some  other  trees  a  broken 
liml)  is  replaced  with  a  new  growth. 
The  most  vigorous  trees  which  now  grow  in 
this  part  of  the  country  are  the  elm  and  the 
chostnnt— the  first  in  tlie  valley,  and  the  other 
on  the  mountains.  And  these  are  more  recent 
occupants  of  the  soil.  When  the  country  was 
settled,  the  chostunts  were  so  few  and  so  valua- 
blt!  for  fencing  that  they  wore  preserved  with 
great  care  by  the  first  inhabitants.  They  did 
not  furnish  material  snfllciont  for  their  few 
fences;  oak  was  used.  When  my  ancestors 
took  possession  of  this  farm,  more  than  a  hun- 
drwl  years  ago,  some  of  tho  fences  wore  built  of 
oak  rails.  Homo  of  these  rails  w'ore  loft  throe  or 
four  years  ago,  and  I  think  I  could  find  a  few 
now.  It  demonstrates  that  an  oak  rail  may  last 
a  hundred  years. 
The  chestnuts  havo  left  tho  valley  almost 
entirely,  and  have  increased  on  tho  mountains, 
where  they  wore  formerly  scarce.  They  now 
exceed  iti  tho  proiluction  of  timber  all  other 
kinds  of  trees,  and  not  only  furnish  abundant 
fencing  material,  but  immense  ijuantitios  of 
charcoal  for  tho  iron  furnaces. 
Tho  white  elm  excels  in  vitality  all  other  trees 
in  tho  valley.  They  have  not  been  so  long 
here  as  those  have  boon  In  tho  Honsatonic  and 
Connecticut  valleys.  Tfiore  are  very  few,  if  any, 
hero  a  hundred  years  old.  But  they  possess  all 
the  vigor  of  youth.  They  propagate  themselves 
in  all  favorable  places ;  they  ask  no  planting. 
Keep  the  scythe  and  the  ax  from  tlio  corners  of 
the  fences,  and  you  will  soon  havo  plenty  of 
theso  most  beautiful  forest  trees  to  sot  in  your 
lawu.  It  may  bo  that  wider  observation  of  this 
succession  of  trees  would  not  confirm  tho  sug¬ 
gested  theory.  I  ought  to  add  that  tho  soil  of 
this  valley  is  made  of  what  tho  geologists  caU 
drift. 
Dooutless  many  of  oiu*  readers  havo  had 
cause  to  romembor  a  medicine  known  by  tho 
rather  homely  name  of  “  Jalap  and  Marcarny  ” 
(mercury).  Both  of  those  arc  still  known  in 
Maipria  mpdica,  and  tho  former  as  remarks  a 
correspondent  of  tlio  London  I''armer  has  an 
ospcoially  iutorostiug  history  to  all  lovers  of  plant 
lore. 
Jalap  is  a  medicine  of  a  resinous  kind  that  is 
(jlasHcd  by  pharmacologists  along  with  tho  drastic 
purgatives,  and  it  has  the  groat  merit  of  being 
certain  in  its  action,  whilst  it  rarely  influences 
tho  nerves  of  tho  abdomen,  but  rather  tho  vascu¬ 
lar  and  lymphatic  system  of  tho  minor  regions, 
ft  is  used  generally  with  Calomel,  to  counteract 
and  assist  the  system  at  the  oonirnenconient  of 
common  fevers,  in  obstructions  <.)f  tho  liver,  for 
dropsy,  jaundice,  and  many  other  ailments  “  tho 
human  frame  is  heir  to.”  Wo  need  scarcely  say, 
then,  that  as  a  medicine,  when  used  in  tho  hands 
of  a  practical  physician  and  along  with  other 
substances,  it  forms  an  important  ingredient  in 
matters  appertaining  to  pharmacy,  Ac.  It  may 
bo  interesting  to  add  that  Jalap — tho  Jalap  of 
commerce,  that  is — has  derived  its  name  from 
the  town  of  Xalapa,  or  as  it  is  sometimes  called 
Jalapa,  situated  in  tho  uit.orior  of  Mexico,  and 
shipped  from  thence,  via  Vera  Cruz.  Tho  resin 
is  obtained  from  the  roots,  which,  considering 
tho  lund  of  plant  from  which  they  are  derived, 
are  very  largo,  often  weighing  as  muoh  as  40  lb. 
and  60  Ib.  Those  largo,  somewhat  soft,  roots 
are  exhumed  and  divided  into  moderate-sized 
pieces ;  those  are  thou  liutig  over  a  fire  and  dried 
in  a  week  or  two  by  this  means.  And  when  jiro- 
dneed  in  commerce  tlioso  pieces  are  lumpy  or 
pear-shaped,  of  a  brown  shining  color,  dry 
and  hard,  and  of  a  tough,  resinous  nature. 
Like  all  other  valuable  drugs  or  articles  of 
commerce,  of  a  nature  not  too  well  known  by 
tlie  mass  of  consumcrH,  Uiorc  arc  adulterations 
practised,  or.  Indeed,  a  false  article  manufactured 
and  offered  for  sale.  The  adulterations  consist 
cluefly  of  dried  pears  (!)  selected  portions  of  tho 
roots  of  White  Bryony,  Ac. 
It  may  bo  well  to  add  tbat  a  material  named 
Hcammony  is  jmssossed  of  similar  properties, 
SELECTED  RECIPES, 
Wiiui  Sauce  for  Jlreailed  Chops  or  Gamp, — 
One  pint  of  claret  wine,  one-quarter  of  a  pound 
of  butter,  one  largo  teacup  of  currant  jolly,  one 
teacup  of  brown  sugar,  one  teaspoon  of  whole 
allspice.  Molt  tho  butter ;  aild  the  jelly,  sugar, 
and  allspice.  Stow  luitil  the  allspice  is  procept- 
ible.  Strain  Into  a  saucc-boat.  and  serve  hot. 
Jlorse'Endish  Sauce  for  Roast,  Tippf. — Mix 
four  tablespoonfuls  of  grated  horse-radish  with 
one  teaspoonful  of  sugar,  one  tcasiwonfiil  of 
salt,  one-half  teaspoonful  of  popper,  two  tea- 
spoonfuls  of  made  mustard.  Mix  thoroughly. 
Then  moisten  with  sufficiont  vinegar  to  give  it 
the  consistency  of  cream.  Add  four  tabloB|)oon- 
fuls  of  thick  cream.  Jieat  (not  boil)  it,  for  hot 
roast  beef,  and  for  cold  meat  serve  tho  sauce 
without  heating. 
Smmth  While  Sauce  for  Boiled  MuUon  or 
Beef. — Two  tahloHjioonfnls  of  butter,  one  tea¬ 
spoonful  of  flour,  one  pint  of  milk,  a  little  salt, 
one  heaping  teasi>oonfnl  of  chopped  poi'sley, 
two  hard-boiled  eggs,  chopped  flno.  Mix  the 
floor  smooth  with  a  little  cold  milk.  When  the 
pint  of  milk  comes  to  a  boil,  add  tho  flour  and 
salt,  when  this  is  thickened,  add  the  parsley  and 
butter.  Have  the  chopped  eggs  in  a  sance-boat, 
and  pour  tho  hot  mixture  on  them.  Serve  hot. 
Celiry  Slaw,-  One-half  head  of  cabbage,  the 
tender  part  of  one  biiiioh  of  celery,  two  hard- 
boiled  eggs,  all  chopped  fine,  mix  with  it  two 
toaspoonfuls  of  sugar,  two  of  mustard,  one-half 
a  teaspoouful  of  salt  and  popper.  Moisten  with 
vinegar. 
Muslard  Cnhhage. — Boat  one  egg  with  a 
tablospoonful  of  sugar,  mix  one  toaspoonful  of 
mustard  in  one-half  teacup  of  vinegar  ;  add  this 
to  tho  egg  and  sugar,  and  boil  until  thick, 
stirring  all  the  time;  pour  while  hot  over 
finely-cut  cabbage,  previously  salteil. 
A  WORD  FOR  FORESTRY 
probably  many  persons  who  would  not  think  or 
using  it  to  promote  good  health,  especially 
among  fJiose  who  are  affected  with  uervouBness. 
Tho  Builder  in  comiuonting  on  the  increase  in 
the  cousuniptiou  of  tins  excellent  vegetable  says ; 
We  notice  with  satisfaction  that  celery  is  be¬ 
coming  more  common  and  cheaper  in  onr  mar¬ 
kets  ;  its  oultivation  cannot  bo  too  strongly  re¬ 
commended  to  farmers,  as  by  its  production  they 
not  only  grow  a  profitable  plant,  bnt  confer  a 
benefit  on  the  community,  as  tho  habitual  daily 
use  of  this  vegetable  Ls  much  more  beneficial  to 
man  than  most  people  are  aware  of. 
A  writer  wbo  is  familiar  with  its  virtues,  says : 
“  I  have  known  many  men,  and  women  too,  who 
from  various  causes  had  bccoiuo  so  much  affected 
bv  nervousness  that  when  they  stretched  out 
their  hands  they  shook  like  aspen  loaves  on  a 
1  windy  day,  and  by  a  moderate  daily  use  of  the 
COOKING  POTATOES, 
The  following  recipes  for  cooking  potatoes  are 
from  a  late  number  of  the  New  York  Times  : 
Potatoes  and  all  vege- 
Cooking  Potatoes. 
tables,  ill  place  of  boiling,  should  be  cooked  by 
steam,  else  they  ronst  bo  more  or  less  water- 
soaked.  The  simplest  and  cheapest  steamer  is 
easily  had  by  having  a  steamer  made  to  fit  tho 
large  iron  kettle  that  every  kitchen  has.  Tlio 
steamer  of  tin,  made  to  fit  the  kettle,  the  sides 
fitting  down,  say  one  inch,  a  snug,  isjrfoot  fit ; 
one  inch  from  the  rim  is  a  bottom  with  boles  out 
in  it,  half  an  inch  in  diameter  and  one  iucli 
apart.  The  steamer,  like  a  basin  with  straight 
or  perpendicular  sides,  nine  inches  deep,  a  tin 
cover  to  fit  perfectly  tight,  tho  cover  made  to 
run  up  higher  in  the  middle  two  or  throe  inches. 
This  steamer  can  be  made  for  ij?1.50,  probably. 
When  stewing  fruit,  put  it  in  an  earthen  dish ; 
set  dish  and  all  in  the  steamer.  Tho  fruit  then 
does  not  waste  its  flavor  as  when  stewed  with 
water.  Steam  puddings,  instead  of  boiling,  if 
vou  would  retain  the  flavor. 
were  also  elTecluauy  curea  oy  a  meueiaio  uanj 
nse  of  blanched  celery  as  a  salad  at  meal  time. 
I  have  known  others  to  bo  cured  of  palpitation 
of  tho  heart.  Everybody  engaged  In  labor  weak¬ 
ening  to  tho  nerves  should  use  celery  daily  in 
tho  season,  and  onions  in  its  stead  when  not  in 
season.” 
To  this  wo  may  add  that  a  prominent  Now 
York  druggist  draws  in  winter  from  liis  soda 
fountain  a  hot  extract  of  celery  mixed  with  Lie¬ 
big’s  meat  extract,  under  tho  name  of  Ox-celery. 
It  is  a  nourishing  drink  at  lunch  time,  far  better 
than  coffee  or  tea,  and  is  doing  a  great  deal  in 
this  neighborhood  to  promote  temperance. 
stove  plants.  Tlus,  I  havo  no  hesitation  in  say- 
jx()-\v(*ver,  was  done  under  an  erroneous  im¬ 
pression,  and  a  want  of  V>etter  experience 
and  information  in  reward  to  Its  habits  and  ca¬ 
pacity  generally.  Now,  however,  there  need  be 
no  hesitation  in  saying  that  it  is  jierfcctly  hardy, 
and  tliat  it  will  succeed  out  of  doors  most  per- 
pectly.  Its  real  liabit  is  evergreen,  and,  as  pre¬ 
viously  intimated,  it  is  a  twiner.  Tho  blooms, 
though  called  crimson-colored,  are  really  more  of 
a  most  boautifiUly  rich  purple,  and  they  are 
salvor  shaped. 
It  is  regrettable  that  the  plants,  or  seeds,  its 
equivalent,  are  not  more  conuuoiily  met  with  at 
our  plant  marts ;  as  it  is,  we  are  afraid  they  are 
both  scarce  and  expensive ;  indeed,  in  the  bulb 
gardens  of  Holland  they  charge  as  much  as  half 
a  guinea  a  plant  for  it. 
The  reader  should  not  confound  the  above  with 
the  “Jalap  I’lant.”  so-called,  and  which  is  better 
known  as  the  Marvel  of  IVni  {MirabiUs  Jalapa), 
as  they  are  not  identical,  though  we  do  not  pos¬ 
sess  anv  liata  U)  account  for  the  same  name  being 
1  ai-ulied^ Ui  both,  excepting  iudissl  it  be  owing  to 
'  wl'at  siuiilarity  exists  between  their  root  bases. 
■Experienced 
FORESTS  OF  OREGON 
Thebe  are  probably  no  more  valuable  forests  in 
the  world  than  those  of  Oregon,  tVashington 
Ter.  and  British  Columbia.  The  Yellow  Fir, 
which  grows  there  to  a  great  bight  and  luxuri¬ 
ance,  scarcely  has  an  diual  for  ship  building. 
The  supply  at  present  is  very  abundant  and  ac¬ 
cessible;  but  there  is  danger  that  waste  will 
change  the  present  abundance  into  scarcity  be¬ 
fore  many  years.  The  rule  is;  “Let  those  who 
live  latest  have  their  timber  furthe.st,’’  and  in 
seeking  tlie  best  now,  much  that  is  really  good 
and  valuable  is  ruthlessly  destroyed. 
escape.  This  makes  uie  i>owim)  neavy  ana  luai- 
gestible. — Mbs.  M. 
Slewed  Potatoes.— TL&ke  steamed  or  boiled  po¬ 
tatoes  which  are  thoroughly  cooked  and  not 
