DEG.  -as 
THE  BDRAL  HEW-YORKER. 
I 
iu 
301) 
dollar  for  ovory  four  troos  set  out ;  but  no  row 
of  elms  shall  be  placed  nearer  than  70  ft.,  no  row 
of  maples  or  otlier  forest  trees  nearer  than  50  ft., 
except  locust,  which  may  be  set  30  ft.  apart,  and 
no  allowance  as  before  mentioned  shall  bo  made 
unless  such  trees  shall  have  been  sot  out  the 
year  previous  to  the  demand  for  said  abatement 
of  tax,  and  are  living  and  well  protected  from 
animals  at  the  time  of  such  demand.  Such  legis¬ 
lation  should  bo  copied  ia  other  parts  of  the 
country. 
Homfstic  6conomi). 
A  WORD  ABOUT  BUCKWHEAT  CAKES. 
As  the  season  for  pancakes  has  arrivofl  I  send 
my  method  for  preiiaring  them.  At  night  take 
sufticiont  warm  water  for  a  little  more  than  the 
amount  of  baiter  reipiired.  Thicken  this  with 
buckwheat  flour,  a  little  graham  meal  is  an 
addition,  stir  in  a  teacup  of  fresh  yeast  and  let 
it  'stand  till  morning  to  rise,  when  it  will  bo  lib 
for  use.  Leave  enough  batter  to  mix  In  again 
at  night  without  yeast.  After  a  day  or  two  the 
batter  will  require  a-lialf  teaspoon  or  so  of  soda 
to  sweeten  it,  put  in  just  before  baking.  It  is 
nicer  to  mix  your  batter  in  a  stone  jar  and  pour 
off  every  morning  what  is  required  for  uso  and 
not  put  the  soda  into  the  whole.  'Tho  addition 
of  a  little  milk  will  make  the  calces  brown  if  de¬ 
sired. 
Tho  batter  should  bo  occasionally  renewed. 
Now  as  to  Imkiug  cakes  it  is  one  of  tho  lino  arts. 
Borne  heedless  cooks  use  so  much  grease  to 
keep  the  cakes  from  sticking  to  tho  griddle  that 
they  fill  the  room  full  of  smoko  to  tho  discern  fort 
of  all  concerned.  A  cloth  aowo<l  fast  to  a  fork  is 
tho  most  convenient  greaser  and  just  as  little 
grease  should  ho  used  as  possible.  'Tho  fire 
sliould  bo  noitlior  too  hot  nor  too  slack.  Noth¬ 
ing  is  better  relished  on  a  cold  winter  morning 
than  well  prepared  cakes  of  tliis  kind. 
I'au.meu’h  Wu'e. 
• - - 
ORIGINAL  RECIPES. 
^<Hel  PuihUnf/, — To  two  coffoo  cuiw  of  flour 
with  a  heaping  teaspoouful  of  baking  powder 
stirred  thoroughly  through  it,  add  one  coffee 
Clip  of  flnely  choiqied  suet ;  one  teaspoouful  of 
salt ;  one  well  beaten  ogg ;  one  pint  of  sweet 
milk,  (iroaso  a  tin  pail,  pour  the  mixture  into 
it,  cover,  set  it  in  a  kettle  of  boiling  water,  and 
let  it  boil  constantly  two  hours.  Rcuow  tho 
water  as  it  evaporates  with  boiling  water  from 
tho  teakettle.  Send  to  tho  table  hot.  Bervo 
with  wine  saueo,  or  lemon  sauce. 
U’ine  Sauce. — One  coffee  cup  of  sugar,  one 
coffee  cup  of  water,  butter  tho  size  of  au  egg, 
one  heaping  teasiwonful  of  flour.  Pnt  tho 
sugar,  water  and  butter  iu  a  sauce-pan  over  tho 
lire;  when  it  boils,  add  the  lloiu’ made  smooth  in 
a  little  cold  water,  lot  it  boil  two  minutes  stin-ing 
all  tho  time,  thou  a<ld  one  wine  glass  of  sherry 
wine.  Lemon  sauce  can  bo  made  in  tho  same 
miinuor,  umilliug  tlio  wine  and  using  the  juice  of 
one  lemon. 
Uhiklren's  PwJ/Ung. — Fill  an  earthen  haldng- 
dish  with  finely  chopped  apples.  Season  with 
sugar  and  nutmeg ;  add  a  little  water.  Slet  it 
on  tho  back  of  the  range  until  the  apples  are 
tender.  'Thou  make  a  crust  of  one  teacup  of 
sweet  milk ;  one  tablesiioonful  of  butter ;  a 
little  salt ;  one  teaspoouful  of  baking  powder ; 
flour  enough  to  roll  out.  Lay  tho  onist  on  top 
of  the  apples  and  bake.  To  ho  eaten  hot  with 
sweet  sauce,  flavored  with  lemon  or  vanilla. 
Other  Iduds  of  fruit  may  bo  used  iu  the  same 
manner. 
Carrot  Naiad.— Boil  a  large  carrot  in  salted 
water  until  tender,  chop  it  fine,  with  two  hard- 
boiled  eggs.  Pour  over  them  a  mixture  of  one 
tahlespooutul  of  sweet  oil  three  of  vinegar  a 
little  salt,  pepper,  sugar,  and  made  mustard  if 
liked. 
Rye  Cakes. — Beat  well  together  four  tablo- 
spooufuls  of  rye  meal,  four  tiibleBimonfuls  of 
wheat  flour,  two  eggs,  ii-half  pint  of  sweet  milk, 
a-half  teaspoonful  of  salt,  one  toaspoonful  of 
baking  powder.  Mix  the  baking  powder  through 
the  flour.  Bake  iu  gem  pans  in  a  fpiick  oven. 
Mrs.  Rustic. 
. - - 
SELECTED  RECIPES. 
Welsh  Rarebit.— Om  pound  of  new  cheese, 
butter  tho  size  of  an  egg,  two  eggs,  one  dessert¬ 
spoonful  of  mixed  luustai'd,  a  little  iiojiper. 
Beat  tho  eggs  thoroughly:  cut  the  cheeso  iu 
small  fihcoa;  put  tho  butter  in  tho  frying-pan, 
ad<l  cLoeso,  eggs,  mustard,  and  popper.  Cook 
five  minutes  stirring  all  the  time.  Pour  the 
mixture  over  buttered  dry  toast  and  send  to  tho 
table  very  hot. 
Another.— Oaa  pound  of  now  cheese,  one  tea- 
spoonful  of  olive  oil,  one  teaspoonful  of  mixed 
mustard,  a  little  cayenne  popper,  ono-half  pint 
of  water.  Cut  tho  choose  in  small  pieces ;  add 
water,  stir  over  a  hot  fire  until  the  cheese  is 
molted;  then  odd  mustard,  oil  and  cayenuo. 
Pour  tliis  mixture  on  hot,  crisp,  dry  toast. 
Put  into  a  covered  dlsli  and  serve  at  onco. 
Fish  and  ^facaroTd. — Boil  the  macaroni  in 
water  until  tender,  drain  it  and  out  it  into 
short  pieces.  Remove  the  lioneg  and  skin  from 
any  kind  of  wliite  boiled  flsh,  hiar  It  into  small 
pieces,  and  mix  It  with  the  macaroni.  Then 
make  a  sauce  of  two  ounces  of  butter,  the  yolks 
of  two  eggs,  salt,  poiipcr,  and  a  little  lemon 
juice.  Heat  tliia  in  a  sanco-pan,  pouring  in 
half  a  jiint  of  molted  butter,  stir  it,  and  put  in 
tho  fish  and  macaroni.  ’When  hot  pour  it  out  In 
a  dl.sb,  heaping  it  in  tho  center;  sprinkle 
powdered  orackors  over  it  and  bake  the  top  a 
light  brown  color  in  tho  ovon. 
Oysttrs  and  Macaroni. — Blowly  stow  some 
mocarotd  in  good  gravy  till  tender ;  thou  lay  it 
in  a  plo-dish,  put  iu  a  good  layer  of  fresh 
oysters ;  luld  pepper,  salt,  a  littlo  grated  lemon 
peel,  and  a  tablospoonful  of  cream,  or  olive  oil  if 
profon'oil.  Ktrow  bread  crumbs  over  tho  top 
and  brown  iu  a  (puck  oven,  servo  with  plenty  of 
lemon  juice. 
Scnlhjwd  (h/sters. — Have  ready  an  earthen 
baking-dish  welt  buttored,  spriuklo  in  a  layer  of 
rolled  crackers,  then  a  layer  of  good  fat  oysters, 
a  little  pepper,  salt,  and  bits  of  butter  ;  another 
layer  of  envekers,  another  of  oysters,  then 
seasoning  as  before,  and  so  on  until  tho  dish  is 
filled ;  have  the  top  covered  with  crackers ; 
turn  over  it  a  cut)  of  tho  oyster  liquor.  Hot  it 
in  the  ovon  for  thirty  or  forty  minutes. 
Raked  Omekt. — Boil  half  a  |)int  of  cream,  or 
rich  milk  ;  boat  six  eggs  thoroughly— they'  wUl 
bo  nicer  if  tho  whites  and  yolks  are  beaten 
separately ;  have  a  deep  dish  hot  and  buttori-d  ; 
stir  the  beaUm  eggs,  with  a  littlo  salt,  into  tho 
cream;  put.  all  quickly  into  tho  dish,  and  hake 
from  five  to  ton  minutes,  depending  upon  the 
condition  of  the  ovon.  It  should  bo  lightly 
browned,  and  taken  directly  to  tho  table  in  tho 
dish. 
Dtnii.Mi  the  first  half  of  tho  century  just  past, 
a  btid  mule  of  tho  feathers  plucked  from  tho 
live  geese  of  the  farmer’s  own  raising,  enclosed 
in  a  striped  tick  of  homespun  linen,  with  a 
quill  from  the  same  birds  sowed  iu  each  corner 
to  give  iiigri-ss  to  pure,  and  ogress  to  foul  air, 
was  no  inoonsidorabio  portion  of  tho  daughter’s 
setting  out  ”  as  a  young  wifo.  And  tho  young 
husliand,  knowing  that  this  was  tho  product  of 
the  handiwork  and  industry  of  his  young  hrido, 
was  thins  sat isfitiil  tliat  she  was  a  help-meet  for 
him  and  would  do  her  part  in  tho  battloof  life, 
la  those  times,  lungs  woro  strongtlioned  and 
kept  in  tone  liy  tlie  juiro  open  ah'  of  tho  country, 
and  muscloo  were  fully  developed  and  made 
strong  by  their  vigorous  exercise  In  providing 
for  t)ic  wants  and  keeping  up  tho  tlirift  of  tho 
family.  No  country  folks  tlien  dreamed  that 
feathers  were  uuhoalthy.  But  alas  I  the  degen¬ 
eracy  of  the  race  born  and  bred  in  more  luxurious 
times  and  pampered  by  the  maolduery  which 
now  takes  tJio  placo  of  tho  old  liatchel,  the 
spuming  wheel,  tho  loom  and  the  noodle,  has 
dovcloiit^d  tho  nervous  at  tl;e  expense  of  the 
muscular  part  of  tho  system,  and  tho  feather 
bed  has  bocomo  to  many  extremely  offensive. 
'This  is  not  merely  the  effect  of  fashion  that  has 
substituted  the  more  expensive  hair  mattress, 
but  is  a  storu  reality  as  I  shall,  by  citing  a  few 
cases,  show. 
I  asked  my  lawyer  whom  I  know  to  be  asth¬ 
matic,  how  be  liked  foatlior  beds  ?  Can’t  sleep 
on  them ;  I  should'nt  got  over  in  two  weeks  one 
night’s  attempt  to  sleej)  on  one.  'This  friend, 
born  in  the  highlamls  of  Vermont,  hail  revisited 
his  native  mountains,  had  traveled  to  Oregon 
and  Pnget’s  Bound,  seeking  rest  and  finding  no 
IKirmauont  relief  except  lu  avoiding  feather 
beds.  A  lady  of  refinement  and  iatelllgeuce 
came  in,  just  as  I  sat  down  to  write  tliis,  who  iu 
answer  to  tho  inquiry  about  feather  hcls  replied 
“can't  hoar  them”— Why  r  “they  make  my 
bock  ache  so.”  An  aged  lady  replies  “  don’t 
like  them;  why,  D.  C.,my  niece’s  husband,  can’t 
sleep  in  the  room  where  there  i.s  oven  a  feather 
pillow  lying  on  a  chair,  it  brings  on  his  asthma 
so.” 
A  friend  with  a  bad  chronic  cough  of  years' 
standing,  brought  iqj  on  a  feather  bed  to  'iTy  or 
30  ye,ars  of  ago,  and  expeoting  to  eventually  die 
with  consumption  like  his  mother  and  aoiiui  of 
her  children,  had  come  to  this  conclusion,  “  Why 
not  ?”  But  by  a  concatenation  of  circumstances, 
he  was  forced  to  sleo))  on  a  hard  mattioss  wliich 
nearly  wore  the  skin  from  his  thinly-clad  bones. 
While  thus  lamenting  his  hard  fate,  ho  found  he 
could  not  get  up  a  respectable  cough.  He 
eschewed  feathers,  his  hones  are  now  cushioned 
with  flesh,  and  his  weight  up  in  the  hundreds, 
and  tho  evil  spirit  consumption  is  exorcised. 
As  to  mysolf  (plcaso  ponnit  a  littlo  egotism)  I 
sleep  on  a  hard  mattress  made  of  shreds  of 
wood  covered  by  a  thin  mattress  of  cotton,  and 
rest  well  when  my  coiiscionco  is  easy.  Could 
sloop  just  as  well  on  a  mattress  of  good  clean 
dry  wheat  straw,  which  I  should  empty  and 
stitch  over  each  wheat  harvest. 
I  occasionally  go  up  iu  tho  jiino  woods  where 
I  have  a  temporary  homo,  nud  whore  I  am  given 
the  liest  bod,  a  thin  feather  one,  over  one  filled 
with  bog  hay.  Could  there  sleep  on  anything, 
even  if  made  of  soft  pine  plank,  could  I  have  tho 
wliolo  of  it  to  myself. 
A  few  years  since  I  was  taken  with  a  remittent 
fever  wliieti  lasted  seven  weeks.  During  this 
time  I  wont  into  the  country  a  few  miles  and  re¬ 
mained  six  days  with  a  farmer  frleu<l  In  a  log 
house,  and  was  given  the  best  bod  and  a  room  in 
tho  chamber  to  myself.  Mine  host  and  his  lady 
wore  oilucatcd  and  rellneil  and  my  room  and 
everything  r>ertaining  to  it  were  as  clean  as  a 
brown-stone- front  parlor.  Tho  pure  oountry  air 
eiimo  through  tho  chinks  between  the  logs  to  my 
heated  brow,  but  I  could  not  sleep  well,  and  I 
lay  lainonting  that  I  had  not  strength  enough  to 
lift  off  the  feather  bod.  Tho  next  night  1  hud  it 
taken  off  and  my  rest  after  that  was  much  im¬ 
proved. 
My  own  opinion  of  a  good  hygionic  bod  is  that 
it  sliould  bo  mado  of  some  yielding  or  clastic 
material,  other  than  feathers,  the  material  lied 
so  as  to  remain  when  iinocouiiiott  flat  and  level, 
and  laid  upon  a  level  foimdation  though  hoards 
with  a  littlo  spring  are  not  ohjcctionablo. 
Au  objection  to  steel  spring  bedsteads  is,  that 
they  give  too  much  pressure  to  that  Jiart  of  tho 
body  between  the  rib  and  hip  bones,  which  was 
never  intended  to  receive  prossuro  from  without. 
I  cannot  give  the  rationale  of  tliis  peculiar 
effect  from  foathors,  especially  new  ones,  any 
more  than  I  cun  of  a  similar  but  more  decided 
effect  from  an  open  package  of  ipecac.  I  have 
scon  a  man  with  irrilahlo  lungs,  though  not 
claiming  to  be  asthmatic,  stamling  In  the  same 
room  but  some  30  feet  from  whore  a  package  of 
this  drug  was  opened,  with  no  •luronfcs  of  air 
intervening,  almost  striinglod  witJi  a  cough 
which  ho  could  only  abate  by  going  into  (he 
open  air.  Neither  he  nor  his  physician  would 
believe  in  tho  cause  till  other  similar  cases  were 
cited.  “Why!"  says  tho  H.  D.,  “wo  give 
ipecac  for  a  cough."  Any  one  tlnuhtmg  these 
idiosyncracics  as  to  this  drug  are  referred  to 
“  Flint’s  Practice  of  Meilicino." 
In  Iho  “'Transactions  of  tho  American  Insti¬ 
tute  ’’  for  1848,  pago  170,  is  an  iutorcsting  essay 
hoadeit,  "  Wool  mattrOHBcs,  tho  best  materini 
and  tho  only  one  that  ought  to  be  used  for  bed¬ 
ding  for  all  ages  and  all  ranks.”  S.  B.  Pei.  k. 
Muskegon,  Mich. 
To  Prevent  ('nor-EiiA  1.veantu.m  in  a.v  I.vfant. 
-  -'Tlio  infant  must  never  bo  permitted  to  over- 
lo:id  its  stomach,  and,  if  nursing,  or  on  a  diet  of 
a  cow's  milit,  it  must  not  he  foil  oftonor  than 
every  three  hours,  and  as  near  as  Jjossihlo  on  tho 
Hiinio  liours  every  day.  It  should  never  oat  be- 
twocu  8  P.  M.  and  4  A.  M.  When  weaned  so  as 
to  oat  adult  food,  the  intervals  should  bo  at  least 
live  hours — no  lunches  between  meals. 
^arm  drrotioraji. 
FATTENING  OF  STOCK. 
WaiEE  noai'ly  every  farmer  knows  how  to  keep 
his  animals  fat  or  at  least  in  good  condition, 
there  aie  doubtless  many  wJio  know  littlo  or 
nothing  of  the  principles  of  tlio  assimilation  of 
food,  or  why  one  kind  should  bo  so  much  better 
than  auothor.  Tho  English  Agricultural  Gazette 
has  published  of  late  several  articles  on  this  sub¬ 
ject,  from  one  of  which  we  condense  tho  fol¬ 
lowing  : 
After  au  animal  is  horn  it  derives  its  entire 
uoiiilshment  from  vegetable  matter.  Even  the 
oaniivora,  or  flesh-eaters,  feeding  as  they  do 
upon  herbivorous  creatures,  derive  their  food, 
originally,  from  tho  vegetal'lo  kingdom. 
Oxen  and  sheep  may  be  looked  upon  as  con¬ 
centrators  of  the  grass  and  turnips  upon  which 
they  are  fed,  iu  order  to  present  tho  nutritive 
matters  they  contain  in  a  eonvciiicnt  form  to 
man.  It  is  therefore  evident  Uiat  plants  contain 
in  their  leaves,  roots,  sterns,  and  seeds,  the  re¬ 
quisite  olumonts  for  building  up  tlio  animal  body. 
'The  digestive  system  possesses  tho  power  of 
converting  tho  materials  which  have  previouely 
existed  in  the  plant,  into  iissnos  useful  for  the 
animars  increase  nud  preservation.  Nor  is  the 
transformation  from  vegetable  to  animal  mutter 
a  proiichs  involving  so  radical  or  complete  a 
change  of  proiiortles  iu  tho  materials  employed, 
as  might  be  supposed.  Viewing  the  animal 
apart  from  its  wonderful  powers  of  volition, 
locomotion,  intelligence— apart  from  ita  mental 
proiierties — wo  may  consider  it  as  a  growth  only. 
Looking  thus  at  a  fattening  tiuimal,  we  find  that 
tho  constituents  of  the  food  it  consnmos  reappear 
fixed  in  its  organization  with  w’oudorfiilly  littlo 
change  of  chemical  composition. 
After  artiflolally  driving  oU'  the  water,  there 
remains  a  dried  mass,  nearly  all  of  which  is 
oombustiblo.  It  is  the  dried  portion  which  we 
have  now  to  ospocially  notice ;  wliich  is  known 
to  chomists  as  organic  matter,  or  matter  col¬ 
lected  and  formed  by  an  organism.  'I'liiH  conBi-sts 
entirely  of  two  important  groups,  tho  non-nltro- 
gonoiiH  ard  iiitrogonous,  or,  iu  accordance  ivitU 
certain  properties,  especially  posaossed  by  each, 
tho  non-nitrogonous  substances  are  spoken  of  as 
fat-producors,  heat-producers,  and  respiratory 
compounds,  while  the  nitrogenous  Biibstances 
are  styled  flesh-formers. 
Tho  non-nitrogoiioits  Boctiou  is  composed 
largely,  and  often  chiefly  of  crudo  fibre,  or  ma¬ 
terial  whicli  is  elUier  liullgcstiblo  or  slowly 
digestible.  It  exists  in  tlio  largest  proportion  in 
mature  stems,  leaves,  and  straws.  Wheat  and 
barley  straw  contain  IS  per  cent.,  mcailow  hay 
30  per  cent.,  and  some  of  the  clover  hays  only  25 
per  cent.  'I'lio  older  the  fodder  tho  more  abun¬ 
dant  is  l,ho  Indigestible  fibre,  and  hence  tho  gen¬ 
eral  esteem  In  which  young  fodder  Is  held.  As 
an  example,  it  has  been  found  that  rod  clover  iu 
full  blossom  (tho  host  period  at  which  to  cut  it) 
contains  35  per  cent,  of  orndc  fibre,  but  rij  o 
clover  contains  as  much  as  48  per  cent.  The 
larger  the  proportion  of  erndo  or  indigestible 
fibre  tho  loss  valuable  will  bo  the  fodder.  But 
it  will  bo  found  that  cattle,  owing  to  tho  great 
size  of  their  food  rcoeptaclo,  or  paunch,  require 
bulky  material,  and  this  nature  provides  iu  tho 
crude  fibre.  Oxen  can  live  npon  straw  and  com¬ 
paratively  iunntritious  food,  while  sheep  should 
bo  fed  upon  nutritious  hay ;  and  pigs,  owing  to 
tho  small  size  of  their  stomachs,  must  bo  allowed 
fooil  of  still  bigbor  oonooutoation. 
Fat  must  be  regarded  as  a  surplus  product, 
which  only  oconmulatcs  when  an  animal  is  fed 
beyond  its  requirements.  Tho  natural  tempera¬ 
ture  of  tho  body,  ou  the  other  hand  must  bo 
kept  np ;  heat  production  ia  thus  the  first  uso  of 
the  carbo-hydrates,  and  when  that  want  is  satic- 
fled  the  surplus  assimilable  material  is  stored  in 
all  parts  of  the  bwly  as  fat.  The  boar  retires  to 
hia  hybernating  den  full  of  fat,  but  emerges  in 
the  spring  as  loan  as  a  scarecrow.  Ho  has  been 
“ living  upon  his  fat"  during  iho  winter,  and 
comes  out  in  tho  summer  to  lay  in  the  supply. 
Tho  fat  may  ho  Iuc)kcd  upon  as  a  magnziue  of 
heat  or  of  animal  fuel,  and,  If  need  be,  tho  sys¬ 
tem  at  onoo  avails  itsels  of  tho  stoio  and  uses  it. 
Ilonoo  tho  importance  of  keeping  animals  warm, 
or  at  least  In  eomfort,  for  by  siioh  treatment  loss 
of  the  carbo-hydrates  are  converted  into  warmth, 
and  a  larger  proportion  Is  stored  up  in  tho  form 
of  fat. 
As  tho  fiitUmiug  of  animals  for  tho  butcher  is 
ooiToctly  supposed  to  moan  tho  accumulation  of 
fat  more  than  of  anything  else,  tho  importance 
of  fat-formers  in  tho  food  is  very  great.  Ilenco 
tho  cereal  grains,  nialt,|nialzo,  hay,  potatoes,  and 
all  vogotablo  products  rich  iu  starch,  sugar,  or 
pectin,  arc  va’luablo  foods. 
Still  more  remarkable  is  the  fact  that  vege¬ 
table  foods  contain  oils  and  fats.  'Those  vege¬ 
table  fats  arp  simply  transformed  by  the  animal 
into  animal  fats  mthout  any  change  of  composi¬ 
tion  ;  and  the  transference  of  vegetable  fat  to 
the  animal  body  is  effected  with  so  much  ease, 
that  it  is  considered  to  bo  worth,  for  feeding 
purposes,  two-and-arhiUf  times  its  weight  of 
starch  or  sugar.  J.<in80cd  coke  contains  about 
10  per  cent,  of  fat  or  oil,  and  about  40  per  cent, 
of  other  carbo-hydrates,  'The  value  of  tho  oil  is 
equal  to  30  per  cent,  of  starch  or  sugar,  and 
hence  tho  total  carbo-hydrutos  iu  this  highly 
esteemed  food  is  tHiuivaleiit  to  70  per  cent,  of 
starch.  When  to  this  high  percentage  as  fat- 
formers  is  added  tho  28  per  cent,  of  albuminoids 
which  usually  exist  hi  a  good  linseed  cake,  wo 
have  no  difficulty  in  undorstanduig  why  it  is  so 
highly  valued  by  farmers. 
A  CHEAP  SMOKE-HOUSE. 
Such  of  the  readers  of  tho  Rdrai,  New  Yorker 
as  have  no  such  convenience  as  a  regularly  con¬ 
structed  smoko-house  may  supply  tho  deficiency 
in  tho  following  manner.  Dig  a  narrow  pit 
twelve  to  oighteMi  inches  deep  throwing  the 
earth  all  out  on  one  Bide.  From  near  the  bottom 
of  this  pit  dig  a  trench  of  tho  length  of  one  or 
two  joints  of  stove-pipe  at  such  an  angle  as  will 
bring  tho  end  away  from  tho  pit  to  tho  surface 
of  tho  ground.  Over  tho  end  of  tliis  pipe  set  a 
common  flour  barrel  or  large  cask,  as  may  be 
needed,  and  having  removed  both  heads,  bank 
up  around  it  with  tho  loose  earth,  so  that  no 
smoke  can  escape  at  tho  bottom. 
Hang  in  the  bams,  ohouldors  <&c.,  using  some¬ 
thing  like  a  broom  handle  to  run  through  the 
strings.  Putting  a  cover  on  top  of  tho  sticks 
will  leave  space  enough  for  draught,  to  let  the 
smoko  pass  freely.  Build  a  smoko  fire  of  com 
cobs,  damp  hard  wood  sawdust  or  fine  chips, 
and  you  will  havo  a  cheap,  safe  and  efficient 
smoke-house  with  very  little  trouble.  w. 
Aldon.N.Y.,  Dec.,  1876.  ',j 
