THE  RURAL  ISEW-YORMER. 
Iiolursttr  CtouoniD. 
THE  KITCHEN. 
Tin,  following  excellent  advice  about  Kitchen 
nn  1  how  ki  keep  them  clean,  appeared  not  long 
since  in  Scribner’s  Monthly  : 
The  lirst  consideration  in  a  cooking  room  is 
cleanliness.  TViod  by  this  tost  papered  walla 
are  an  abomination  in  such  a  place.  You  can 
not  darken  this  room  through  parts  of  the  day 
in  summer,  as  you  do  others,  and  consequently 
fly  siiecks  will  bo  nunrerous.  Those  walls  absorb 
the  kitchen  odors  and  steam,  and  tho  smoke 
rests  lovingly  upon  thorn.  If  creeping  things 
got  into  tho  house,  they  ato  sure  to  insinuate 
themselves  into  tho  ps])er  on  tho  walls.  Hard- 
linished  walls  arc  more  cleanly,  for  they  can  bo 
washed :  but  nnloss  they  are  tlnished  liotter 
than  in  the  kitchens  we  have  scon,  they  soon 
look  dirty,  and  this  is  tlio  next  worst  thing  to 
being  «) ;  for  such  tinishing  soon  becomes 
diseolorwl  and  *•  si»lotohy."  Thoro  is  nothing 
thati  will  compare  witJi  tho  old-fashioned  white¬ 
wash,  pure  and  simple.  Tho  color  wash  may 
give  Uie  walls  a  prettier  tint,  but  it  must  be  put 
on  by  a  procficetl  hand,  whereas  whitewash  n>ay 
bo  ni)plied  l>y  any  ^ne,  whenever  a  dirty  spot 
makes  its  ajipcarunco. 
It  is  true  unpraotlctid  hands  do  not  apply  the 
bnish  as  evenly  as  could  bo  wi.shed,  but  a  fow 
streaks  more  or  loss  don’t  matter ;  wo  can  all 
see  streaks  are  white  and  dean.  Th)ii‘t  have  tho 
wood-work  pivinUxl :  ilon't  have  anything  painted. 
Things  in  a  ldtcli«»  will  get  soiUsl.  It  follows 
they  must  bo  cloancd.  Sosj)  is  a  foo  before 
which  paint  invariably  quits  tho  licld.  Very 
soon  tho  color  will  ho  off  iu  spots,  and  iiutbiiig 
less  than  repainting  tho  whole  room  will  ever 
make  it  look  clean  again.  It  is  still  more 
objectionable  to  leave  tho  wood  in  its  native 
state.  It  requires  frequent  scrubbing  to  keep 
this  clean,  and  oven  tiiis  process  will  not  snlhco 
to  keep  all  sorts  of  woisl  in  good  condition. 
Some  woods  actually  blackim  under  tho  scrub¬ 
bing  bmsh.  Hut  if  ttio  native  wood,  even  com¬ 
mon  kind,  is  well  oiled  and  varnished  lightly, 
the  room  will  bo  prettier  for  it,  and  with  very 
littlo  washing  the  wood-work  can  he  kept  sweet 
and  clean. 
■  ♦  *  » 
SELECTED  RECIPES. 
NoohI  (fijoiw,  (t'ennan  Mo'Uu — Hixb  tho  goose 
over  night  with  salt,  popper,  sage,  tliyme  and 
sweet  marjoram,  inside  and  out ;  in  tlie  morning 
prepar  e  tho  dressing  as  follow's  : — X  large  hand¬ 
ful  of  stoned  raisins  and  Zante  currants  to 
bread-crumbs,  a  csiiiplo  of  sour  apjiles  obopped 
fine,  and  one  mealy  potato,  with  butter  mixed 
in,  and  all  well  volhal  together;  but  put  no 
H|)ic«  in  Uni:  dressing.  I'or  the  gravy,  boil  the 
giblets  in  a  little  wahir  and  mash  the  liver  in  a 
spoonful  of  flour,  cho[t  the  giii/iard,  stu’  these  in 
the  liquid  they  wore  Isrllwl  iu,  add  it  to  th<' 
gravy  in  tho  dripping-pan,  sprinkle  in  a  little 
thyme,  .sage,  and  sweet  marjoram,  and  it  is  done, 
tkjrve  the  gravy  separately.  When  tho  goose  is 
cooketl  and  sorvod,  garnish  it  with  sliced  lemons, 
and  a  fow  sprigs  of  green  parsley. 
Runxt  Gmxe.  Make  a  dressing  of  two  ounces 
of  onions,  an  ounce  of  green  sjigo  chopped  fine, 
a  coffee  cup  of  bread  crumbs,  a  littlo  pepper, 
salt,  and  tlie  yelks  of  two  eggs  ;  do  not  iiuito  fill 
the  goose,  but  leave  room  to  swell.  Roast  two 
hours  and  serve  with  gravy,  and  apple  sauce. 
BidU-d  fifoo.s’c.— Dross  and  singe  it.  put  it  into 
a  deep  dish,  cover  it  with  boiling  milk  and  leave 
it  over  night.  In  tho  morning  wash  off  tho 
milk,  and  put  the  gooso  into  cold  water  on  tho 
tiro ;  when  boiling  hot  take  it  off,  wash  it  in 
w’arm  water,  and  diw  with  a  cloth.  This  j)roco8s 
takes  out  tho  oil.  Fill  the  body  with  a  cUossing 
of  broad  crumbs  seasoned  with  i>opper,  salt, 
butter,  and  two  chopiwd  onions  if  relisheil,  and 
a  little  sago.  I’lit  the  goose  into  cold  w’ater  and 
boil  gently  until  tender.  Serve  with  gihlot 
sauce,  and  with  pickles,  or  acid  jellies. 
Roaxt  Puj. — With  a  small  sharp  kmfe,  take 
out  the  eyes  and  tongue,  cut  off  the  feet,  trim 
the  eai‘8,  and  clean  it  both  inside  and  outside 
thoroughly.  Then  wash  \xell  through  several 
waters,  and  dry  it  with  a  clean  towel.  Itnb  it 
inside  and  out  with  salt  and  pepper,  Mako  a 
stnfling,  with  .six  powdered  Rod.v  crackers,  one 
tablesi>oonfuI  of  sago  two  of  summer  savory, 
one  chopped  onion,  h.'»ir  a  pint  of  rich  milk, 
(cream  is  better)  two  eggs,  with  pepper  and 
salt.  Mix  those  together  and  stow  about  fifteen 
minutes.  Fill  the  pig  with  the  stnning  and 
skewer  closely.  I’ut  the  pig  to  roa.st,  with  a 
pint  of  water,  and  a  littlo  salt.  I,ot  it  roast 
graflnally  ;  and  in  order  to  mako  it  brown  nicely, 
rub  butter  over  the  pig.  Baste  frequently  with 
the  drippings  while  roa.-iting.  Boil  tho  liver  and 
heart,  chop  fine,  and  add  them  to  the  water  In 
the  dripping-pan  to  form  the  gravj'. 
Boftfil  }‘07-h.—yoT  roast  pork  make  a  stntting 
I  as  for  roast  pig.  Take  the  leg  of  pork,  of  seven 
or  eight  pounds  in  weight,  and  raise  the  skin  off 
the  knuckle,  and  put  in  the  stnfling,  then  mako 
deep  cuts  in  tlie  thick  part  of  tho  leg,  and  fill 
them.  It  must  bo  floured  over,  and  a  pint  of 
water  pnt  in  tho  pan.  While  roasting,  baste  it 
often  with  the  drippings.  Cook  about  three 
hours  and  a-half.  Skim  some  of  tho  fat  from 
tlie  gravy,  a<ld  a  littlo  flour,  and  let  it  boil  up. 
Serve  in  a  .sauce-tureou. 
Bparfi  Uih  o/  Purk. — Wash  and  dry  your 
spare  rib,  and  season  it  with  salt,  pepper  and 
IKiwdcrtxl  sage.  Put  it  in  a  pan  and  set  it  iu  a 
ino<lerate  oven.  Ha.sta  it  well  while  roasting. 
Servo  it  with  egg  sauce,  or  white  sauce. 
- »♦»  - 
T'WO  SCOTCH  RECIPES. 
Thk  following  are  from  a  correspondent  of 
the  London  Agricultural  Oa/.etto  : 
Rofjo  (Jnani  Soujy. — An  old  fowl  that  is  only 
fit  for  tho  stock-pot  makes  doUghtfiil  stock  for 
this  soup,  and  it  may  cither  bo  boiled  till  every 
particle  of  goodness  is  extracted,  or  if  a  less 
sta'Ong  stock  is  wanted,  it  may  only  he  boiled  till 
tender,  and  tho  moat  aftorwarils  used  up  in 
some  of  th«‘  made  dishes  where  a  white  meat  is 
re({ii.rcd.  Add  to  tho  stock  wliile  boiling,  some 
whole  white  poiipcr  and  a  blade  of  mace.  Strain 
and  skim  thu  stock;  this  last  oporation  is  host 
done  with  what  is  called  kitchen  jiapcr,  a  most 
nseful  article,  and  of  xvhich  a  supply  should  bo 
at  thc!  command  of  every  cook.  Lay  tho  paper 
on  the  top  of  tho  stock  and  draw  it  off  ;  tho  fat 
on  the  top  will  adhorc  to  it,  and  the  process 
should  ho  repeated  till  the  pais-.r  comes  off  free 
from  groa.se.  For  every  2  <iuarts  of  stock  tuko 
ounces  of  sago  or  of  tapioca,  wash  it  in  hot 
wnt«  r,  and  boil  it  in  tho  stock  for  one  hour. 
Hfojik  the  yelks  of  two  eggs  jn  a  basin.  an<l  add 
to  them  half  a  [>int  of  cream  or  milk  ;  pour  into 
it  gradually  a  little  tif  tho  hot  soup,  then  turn  it 
all  into  the  remainder  of  t  he  soup  and  licat  it  up, 
taking  care  it  docs  not  boil.  Tho  stock  for  this 
soup  m.ay  he  made  of  rabbit,  or  of  veal,  or  of  a 
mixturo  of  all  thrc«'. 
Bi't'f  Hti'fik  Pwllinif.^CAii  up  lid  poiiiids  of 
beef  mty  neat  steaks.  Dip  the  cliopper  in  cold 
water  and  beat  thorn  a  littlo  to  flatten  thorn  and 
mako  tho  moat  more  tender  ;  roll  them  up  with 
a  littlo  popper  and  salt  iiinide.  Lino  a  pudding 
basin  with  a  suet  crust  made  in  the  proimrtion  of 
()  ounces  of  snot  to  pound  of  flour.  Take 
care  to  put  tho  crust  quite  down  to  tho  bottom 
of  the  basin,  or  tho  pudding  will  break.  Cut 
the  crust  off  even  with  Uio  top  of  ttio  basin,  lay 
iu  tho  moat ;  if  liked,  adil  some  ciioppod  onion, 
half  fill  tlia  pudding  witli  cold  water,  cover  over 
tho  top  with  a  lid  of  paste  ros<irvod  for  tho 
pnrpoHo,  having  proviously  wetted,  or  hotter 
still  egged  the  edges  of  each.  Tio  up  in  a 
pudding  cloUi  wrung  out  of  boiling  water  and 
Bpiinklo  wllli  Ilnur.  Hoil  for  at  least  three 
hours.  ,\  i!onphi  of  sheep  kiihioys  sliceil  anti 
ad<l«sl  to  the  pudding,  very  much  improves  the 
flavor  of  tho  gravy,  and,  if  liked,  threo-quartors 
of  a  toasjjoonfiil  of  baking  powder  may  bo  added 
to  tho  crust ;  but  it  should  bo  borne  in  mind 
that  wlienover  baking  p<jwdcr  is  used,  the 
utmost  expedition  in  finishing  up  is  necessary, 
as  fermentation  commences  from  the  moment 
tho  water  is  added. 
Tua  t  peojilc  love  to  be  humbugged  is  an  es- 
tal)Ushod  fact,  and  that  nmo  iteraons  out  of  ten 
place  implicit  confidence  in  nearly  everything 
they  sec  in  print,  we  have  every  reason  to  ho- 
liovc.  Now,  in  an  age  characterized  by  so  jmteh 
skcttticism,  it  Ls  certainly  refreshing  to  note  this  j 
whole-souled  fact ;  hut,  on  the  other  hand,  it  is 
to  ho  regretted  that  such  a  commendahJe  trait,  1 
wliich  tho  average  American  clings  to  so  teua-  ' 
cionsly,  should  be  born  of  sheer  ignorance.  I 
ITixbably  in  no  other  way  arc  these  virtues  so  . 
detrimental  to  tho  general  welfare  of  a  confiding  I 
community  as  iu  tho  simple  matter  of  diet.  ' 
Take,  for  iuatance,  the  eiithiisiasUc  hygienic 
reformer.  He  leads  an  army  of  countless  thou¬ 
sand  >— all  dyapopt  lea-  -who  look  to  him  for  aid 
and  sucotjr,  a  deliverance  from  the  slough  of 
liorrors  into  which  they  have  descended.  His 
views  are  necessarily  very  radical,  and  his  theo¬ 
ries  erudite  and  profound.  I’roni  his  massive 
brain  scintillate  ideas  which  arc  only  conceived  iu 
the  minds  of  gre;d  men,  and  the  mighty  engines 
of  the  press  are  kept  busy  deluging  the  world 
with  a  mass  of  Jiygienic  advice  in  a  form  easily 
swallowed. 
By  way  of  illustration,  let  ns  take  the  latest 
effort:  The  breakfast  must  be  very  light— a 
small  qiiantity  of  oat  meal,  with  occasionaJlv  a 
cup  of  weak  coffee.  For  dinner,  potatees.  a  la 
Lewis,  and  a  slice  or  iwo  of  toast.  If  the  patient 
is  weak,  and  a  stimulant  is  desiied,  the  savory 
odors  of  a  dish  of  beefsteak  and  onions  may  he 
wafted  U}  his  olfactories,  provided  it  is  placed  at 
regulation  distance.  Wo  have  taken  a  littlo  lib¬ 
erty  with  llio  phraseology,  not,  however,  in  hopes 
of  rendering  the  text  more  nonsensical  or  ab- 
sjird. 
Now  this  is  all  mere  bosh,  and  yet  thoro  are 
Goimtless  numbers  of  people  who  cheerfully  and 
resignedly  take  this  slow  lull  ellicacious  method 
of  shuflliiig  off  this  jnortal  ooil,  simply  becaxise 
Mr.  8(>and-8o  recommends  it.  Likely  as  not  while 
those  worthies  are  tormenting  both  flesh  and 
spirit  with  this  health-insuring  regimen,  tho 
autlior  is  laughing  in  his  sleeve  over  a  sumptu¬ 
ous  repast  iu  which  solids  and  various  other  iu- 
digcstibles  form  not  an  inconsiderable  clement. 
It  is  very  strange  to  mo  tliat  |)er8onB,  wlio  actually 
ought  to  know  hetlOT,  will  persist  in  experiment¬ 
ing  with  every  now-fanglod  notion.  Common 
sense  everywhere  but  in  the  right  place  1 
Now,  without  being  understood  as  undervalu¬ 
ing  tlxo  benefit  derived  from  a  habitual  use  of 
oatmeal  (whioh,  m  its  way,  is  a  most  oxcollcnt 
article)  for  a  systematic  oourse  of  diet,  wo  do  most 
decidedly  object  to  see  well-meaning  iiooplo 
gulled  by  a  parcel  of  specialty  hobbyists,  who 
gain  a  rather  (irecarions  reputation  at  their  ex¬ 
pense. 
Dyspejisitt,  unliko  a  simple  attai'k  of  indiges¬ 
tion,  viU  7u.it  be  paielwii  up,  and  as  to  those  who 
have  about  as  much  idea  of  tlie  stomach,  its 
uses  and  almses,  as  a  countryman  lias  of  the 
arrangement  an<l  appointment  of  an  ocean 
steamer,  ttie  sooner  they  begin  to  aiipreciate 
this  fact  the  better.  Tho  process  of  bolting  and 
gormandizing  will  dwroase  in  proisirtion  as  they 
become  possos.sed  of  sound,  practical  knowledge 
rogarduig  the  subject. 
To  a  ecrtaui  class  who  hold  that  ignorance  is 
bliss,  it  will  still  romam  a  mystery  why  they 
should  suffer  and  he  tormented.  Ignorance,  in 
lids  case,  simply  moans  bliss  to  tho  extent  of 
being  happv  over  tho  tact  that  there  are  yet  a 
myriad  unwritten  experiments  to  be  tried,  and 
adviix',  as  yet  miprintofl,  by  tho  bushel.  But 
ignorance  of  Uiu  law’  excuses  no  one.  It  is  onr 
duty  to  acquaint  ourselves  with  sncli  matters  as 
concern  tho  preservation  of  health.  Especially 
so  is  this  tho  case  with  the  young,  wlio  should  lie 
thoroughly  insteuctod  in  all  that  pertains  to  the 
ordinary  matters  of  hygiene.  They  should,  at 
least,  bo  made  aware  of  tho  fact  that  the  stom¬ 
ach  tloos  not  occupy  tlio  entire  liunmii  anatomy, 
and,  in  alter  years,  they  will  be  spared  the  often 
mortifying  and  Indicrons  sight  of  an  attempt  to 
locate  a  distress  in  that  organ.  (Jb.serve  for 
yourself. 
Bear  in  mind  that  Just  so  long  as  you  delegate 
such  simple  matters  to  tho  learned  “.M.  D.,” 
you  m.st  be  content  to  remain  iu  iilmuat  crimiiial 
ignorance  of  tlio  fimdaniental  Jaws  regulating 
human  economy,  and  just  so  long  will  you  be  at 
tlie  mercy  of  charlatans  and  quacks  and  liecomo 
a  receptacle  for  all  sorts  of  fancies  and  notions. 
Wo  reiKiat,  people  snlfcr  as  much  through 
ignorance  as  from  any  oUnw  cause.  Yon  may 
eat  much  or  little,  but  tbere  arc  extremes  as 
well,  as  yon  wilt  reaitily  find  out  by  bitter  expe¬ 
rience.  Make  the  subject  a  study,  and  learn 
for  yourself  the  why  and  wherefore  of  yonr  ail¬ 
ments.  There  is,  at  least,  a  degree  of  satisfac¬ 
tion  in  the  knowledge  that  the  horrors  of 
dyspepsia  are  not  lialf  severe  enough  punish¬ 
ment  for  11  willful  and  knowing  disregard  of  one's 
better  judgment.  If,  on  the  other  hand,  yon 
are  content  to  remain  as  yon  are,  tossed  alxmt, 
like  a  shuttle-cook,  on  the  troubled  sea  of  donbt 
and  uncertainty,  why,  that  is  yonr  bnsinoss,  not 
ours.  You  may  be  as  quick  to  ocvicpt  the  advice 
yOH  see  in  print  as  a  drowning  man  te  grasp  at 
a  straw;  and  yet,  if  ixmiing  from  any  other 
source,  it  would  be  liable  to  scare  yon.  CluJd-liko 
faith  is  a  very  good  thing  in  its  way,  but  it  should 
be  Ixeiiutified  with  sound  common  sense  to  avoid 
being  misplaced.  Tliero  is  no  hann  jn  argu¬ 
ment  of  belief  and  txust,  but  let  it  never  be  said 
of  us  that  wo  were  found  without  a  consistent 
and  intelligent  reason  for  the  faith  that  is  in  us. 
K.  .1.  w. 
REPLY  TO  M.  D. 
No,  fnend  .M.  D„  I  never  hinted  nor  ever  be¬ 
lieved  that,  as  a  rule,  tho  food  that  is  the  most 
easily  digested,  or  that  digested  in  the  least 
time,  was  the  most  healthful.  If  you  will  refer 
to  my  article  in  the  Rriur.  of  the  Ith  inst.,  you 
will  see  that  I  not  only  do  7Ujt  advixnite  the  idea 
which  you  seem  to  iminite  to  me,  hut  that  I  cm- 
lihntically  disclaim  it.  It  has  long  Ijcen  taoglit, 
and  I  think  generally  believed,  IJiat  all  the  mus- 
cles  arc  strengthoued  and  enlarged  by  use. 
Those  who  have  paid  littlo  or  no  attention  to 
jfliysiology,  are  perhaps  not  aware  tliat  the  stom¬ 
ach,  or  a  part  of  it,  is  a  bundle  of  muscles.  Jau- 
MK,  the  publisher  of  a  work  on  Physiology,  says 
of  it :  “  It  is  composed  of  three  coats,  or  layers, 
the  middle  is  tho  muscular  coat.  It  has  iwo 
layers  of  fleshy  tiljcrs,  or  strings,  which  run 
crosswise  of  each  other  at  right  angles.”  There 
is,  of  course,  an  amount  of  muscular  exercise 
wliich  weakens  and  another  amount  which 
strengthens,  and  tliough  ivo  often  see  it  leoom- 
mended  to  avoid  fatigue,  I  have  always  lielicvod 
that  any  amount  of  fatigue  fniiii  which  the  mns- 
cles  recover  their  full  teim  and  power  on  a  good 
night’s  rest  is  not  hurtful  hut  healthful. 
Most  medical  men,  as  well  as  many  laymen  of 
families,  are  aware  of  tho  great  prevalence  of 
abdominal  wealiness,  more  especially  in  females, 
often  causing  disiilacomcnt  of  internal  organs. 
This  complaint  occurring  mainly  with  tho 
wcalUiy  and  rolinetl,  has  led  me  to  believe  that  its 
main  cause  is  too  much  sitting  and  lying,  when 
the  abdominal  musclos  are  almost  ontkely  re¬ 
laxed. 
By  taking  notice,  one  will  see  that,  on  rising 
from  a  scat,  those  muscles  are  bronglit  at  once 
into  iffay,  and  so  kept  in  full  jilay  while  stand¬ 
ing.  and  more  osiiecially  wliile  walking.  Inju¬ 
ries  to  tho  muscles  are  often  caused  by  over- 
exertion,  espticlally  when  occidental ;  but  I 
verily  believe  that,  in  the  main,  more  injury  is 
done  to  them  by  tho  lade  of  use.  8.  B.  Pkck. 
Muskegon,  Mlcb. 
NORTH  CAROLINA  NOTES. 
\Vk  road  a  groat  deal  in  tho  now8])apers  of  the 
day,  and  hear  much  said  by  Northern  people 
alsmt  tho  shiftless  maimor  iu  which  the  Mnuth- 
ern  jmiplo  conduct  tlicir  agrlc.ultnral  operations, 
wliich  is  more  or  less  true,  althongh  poverty  is 
iv  partial  excuse  for  some  of  said  thiiflJcss  ways. 
Still,  I  find  tliere  is  sometlilug  of  advantage  to 
be  perhaps  learned  from  a  doHoription  of  a  few 
“make  shifts"  that  may  be  a  benefit  to  some 
other  poor  people. 
Tho  nianner  of  malung  eider  is  to  iflaco  tho 
applos  in  a  trough  and  mash  thorn  with  wooden 
pestles  of  size  proportioned  to  tho  Htrength  of 
tlio  operator.  Tho  jilatform  and  rack  are  inii<lo 
iu  the  nmial  way,  at  tho  root  of  a  tree  which  has 
a  mortice  tlirough  tho  body,  in  which  oiio  end  of 
a  stick  of  timber  is  inserted,  wliich  boars  across 
tho  jiresK,  tho  other  being  loaded  with  stone. 
'I'obacon  is  also  pressed  iu  hogHlieads  iu  t  be  same 
manner.  This,  of  course,  is  a  very  mdo  affair, 
yet  whore  moro  efficient  machinery  is  beyond 
one’s  means,  this  answers  a  good  purpose.  Two 
good  bands  will  work  out  one  Iniiidrod.  or  even 
moro,  gallons  ixu-  day. 
A  oheai)  and  gf>od  farm  gate  is  made  as  fol¬ 
lows:  For  tho  nprigbts,  take  poles  four  inches 
In  diameter,  out  one  four  feet  long  and  one  as 
long  as  the  bight  of  your  post  is  .above  ground  ; 
then,  with  a  one-half  inch  auger,  bore  holes  at 
suet  distance  apart  as  seems  necessary,  making 
tho  holes  in  one  to  norrespond  with  those  in  tho 
other  i  then  cut  smailer  jxiles  of  such  length  as 
will  reach  from  one  post  to  the  other,  sharpen  to 
fit  the  holos  In  njirlghts ;  put  in  the  poles,  drivo 
together  snug,  wedge  Uio  polos  solid  ami  tho 
gate  is  complete.  If  the  top  pole  is  made  longer 
and  tho  back  end  inserted  near  Iho  top  of  tho 
upright,  sagging  will  Ixi  partially  prevented, 
riant  a  lai'ge  block  at  the  foot  of  the  post  to 
which  the  gate  is  to  be  hung,  with  a  hole  bored 
one  or  two  inches  deep,  in  which  set  tho  foot  of 
the  upright,  which  should  be  sharpened  for  that 
purjKise  fiefora  tho  gate  is  put  together.  For  an 
upper  hinge,  take  a  short  piece  of  jilaiik,  or,  if 
that  is  not  oemvoniont,  how  down  a  Hiiiall  polo  to 
two  inches  lit  thickness,  boro  a  hole  near  one 
end.  in  which  insert  tlie  sharpened  upper  end  of 
upright.  The  hinge  may  be  secured  to  (ho  jiost 
by  boring  a  hole  and  seenring  tho  hinge  by  a 
key  on  tho  back  side,  or  if  tho  top  of  tho  post  is 
tK[uare,  it  may  bo  fastened  by  a  conplo  of  w'ooden 
pins,  driven  tlirough  into  lioles  boriid  in  the  top 
of  the  jxist. 
Corn  is  shelled  quite  rapidly  by  moans  of  a 
pine  stick  about  thriiO  feet  long,  four  inches  wide 
and  two  inches  thick,  six  or  eight  iiichos  of  one 
side,  about  the  center,  being  studdwt  with  stubs 
of  nails,  drivtin  at  distaiKx-s  of  about  one-half 
inch  and  protriidmg  ono-qnarter  inch.  Place 
one  end  in  a  basket  or  box,  tho  other  against 
the  joroast,  gra.sj)  the  ear  with  both  hands,  rasp¬ 
ing  it  up  and  down,  at  the  same  time  giving  it  a 
rolling  motion. 
A  gixid  snbstituto  for  a  basket  can  bo  ma<lo  by 
any  one  iu  twenty  mimites,  as  follows :  T'wo 
pieces  of  board,  one  inch  thick,  nine  inches  wide 
and  twelve  inclies  long ;  cut  a  few  laths,  or  other 
thin  naiTow  stuff,  twenty  inches  long,  nail  the 
ends  to  one  side  and  tho  two  end  edges  of  tho 
boards  at  such  distance  ajiart  as  will  prevent  tho 
leakage  of  such  jiroducc  as  you  wisli  to  handle. 
For  handles  by  which  to  carry,  nail  two  Htriyis, 
onc-half  inch  tJiiok,  up  and  down  each  end,  two 
inches  from  tho  center,  across  these,  four  inches 
from  the  top ;  nail  another  piece  w  ith  one 
cUnoh-uail  iu  each,  long  enough  to  clinch  on 
the  inside ;  this  last  piece  may  be  chamfered  out 
«n  the  inside  to  make  room  for  the  fingers.  For 
many  purposes  this  is  preferable  to  the  common 
bushel  basket.  If  desired,  it  maybe  of  such 
dinieiisioiis  as  to  bo  an  accurate  measure. 
M.  B.  Pbinok. 
