APRIL 
THE RURAL NEW-YORKER, 
247 
fall through the boiliDg pan and with the most 
thorough skimming there will be particles of 
scum that will float in the sirup, so it is neces¬ 
sary to run this, when it is ready to take off, 
through another strainer made just like the 
sap-strainer. The sirup ought to settle over- 
nlght, or at least twelve hours, then have 
ready a flannel Btralner, and pour off the sirup 
from the cans or pails very carefully, so as not 
to disturb the niter that has settled at the 
bottom. It can he strained into the sugar pan, 
and is ready to set on the stove. Some years 
there is much mors niter in sap than others. 
If there is a great amount of it in the sirup, 
Jet the latter come to a boil, remove the pan 
from the stove, and pour in a quart of pure 
sap. stir it thoroughly and let it settle for two 
or three hours; then pour the sirup off into 
pails, and you will be astonished to see the 
quantity of grit or mites that remains. Now 
drain, and rinse out the sugar pan, pour 
back the sirup and set it over the fire. Keep 
it well Bkimmed and there is no need of any 
further cleansing. When it boils up in large 
blubberB it is nearly done, and great care must 
be taken lest it scorch. You can test it by 
putting a few spoonfuls into a saucer, and stir¬ 
ring it. If done, it will granulate quickly, and 
become hard Take the pan from the fire, and 
with a wooden paddle stir it slowly. If yon 
wish to cake it, have your tins ready, and when 
it it as thick as hasty-pndding dip it into the 
dishes or molds and let it stand till cold. If 
you wish to have a fine, dry sugar, keep 
Blirring till all the lump# are broken up, and it 
is a mass of fine-grained sugar This is the 
nicest kind of EUgar, but it is a deal of hard 
work to stir it Another wey to prepare it is 
when ready to cake, dip it into tnbs and let it 
etand till cold; then with a knife or spoon, 
scoop out a cavity in the middle of the tub 
and all the moisture will drain down, and the 
edges around will be a nice white sugar. If 
you wish to bottle up sirup for table use or put 
itintocans.lt only needs to boil about ten 
minutes, then set it off from the fire and when 
cool enough not to break the bottles, put it in 
them, fill them full, and let cool till the steam 
ceases to rise, then cork tight and dip in a 
resin and tallow cement, and set in a cool, safe 
place in the cellar and you will have beautiful 
sirup for the table all the year. The first runs 
make the best flavored sirup and the later ones 
are just as well to cake or drain. 
I know there are a great many improve¬ 
ments iD sugar-making but I do not think 
sugar “done off” in an evaporator, is as 
sweet or delicately flavored as when the sap is 
airnped off in large pans. I think it is desir¬ 
able to preserve the maple flavor, as that is 
what, is expected. Above all things, be par¬ 
ticular to keep cleanliness in mind during the 
whole process. Cinders, flies and gnats do 
not improve the article, or add to its value. 
Use the kind of apparatus you choose, but do 
bo neat about it. Grandmother. 
need into half-inch bits, boil in salted water 
15 minutes, drain, pour over a enp of rich 
drawn butter and turn into a buttered pudding- 
dish, Break a half dozen eggs, or as many as 
required, carefully over the Burfaee, strew 
over bits of butter, geason with Balt and pep¬ 
per and put into a quick oven until the eggs 
are Bet. Serve at once. Or make an 
Omelette. 
The green part only of a good- 3 ized bunch 
of cold, boiled asparagus, a half dozen eggs 
beaten very light, two tablespoonfuls of milk 
and a little salt. Chop the asparagus very 
fine, stir in the beaten egg and milk. Put a 
tablespoonfnl of butter into a frying-pan, heat 
and pour in the mixture; shake and loosen 
with a broad knife aB it forms. Fold over in 
the middle and turn upside down upon a hot 
platter. 
Stewed Celery. 
Cut into inch lengths and stew until tender. 
Drain off the water, and just cover with sweet 
milk. When it begins to boil, thicken with 
a lump of flour and butter rolled together, sea¬ 
son with pepper and salt and boil a few min¬ 
utes longer. After adding the butter and 
flour you may, if you please, add two well 
beaten eggs. It is best to first mix a few 
spoonfuls of the hot thickeued milk with the 
eggs to prevent curdling. 
CONDUCTED BY EMILY MAPLE 
A NEW COOKING 8T0VE INVENTED BY 
A WOMAN. 
MART WAGER-JT8HER. 
Has it ever occurred to women that the or¬ 
dinary cooking stove or range is uncomforta¬ 
bly, incoveDiently and needlessly low? that 
longer legs would improve it ?. Mrs. Amelia 
Lewis, an Englishwoman (shedeeerves to have 
been born a Yankee), has invented and put 
upon the market a cooking stove that appears 
to be so superior to the arrangements now in 
use as to supersede them all. And for three 
reasons—its better adaptability to cooking, its 
low first cost and the small expense of fuel it 
consumes. I think, as a gormandizer of wood 
and coal, the cooking stove and range, as now 
constructed, yield the smallest amount of heat 
that is utilizible of any machine in existence. 
Every thoughtful housewife must have thought 
the same thing many times over, One of my 
neighbors who has a range in her kitchen, 
actually was obliged, a year and a half ago, 
during the mild Winter, to bny a Btove to put 
in the kitchen, the ! ole office of which was to 
keep the cook warm. I think Philadelphians, 
much more than the New Yorkers, utilize the 
heat of their Btoves, They use more pipe, and 
put drums in rooms, so that by the time the 
chimney is reached there is not much heat left 
to be wasted on the air. 
Mrs. Lewis’s stove stands high on three 
legs, has a cross-piece underneath which 
serves both as a “Btay” for the legs and a 
shelf upon which to put pots and skillets. The 
stove stands out free in the room so as to be 
accessible from all sides; it has perforated 
ears at each end, in which pokers may be 
stuck. All the cooking ntensils are of tin, 
and of Mrs. Lewis’s design, mostly, and all 
have closely fitting double covers. Things 
that are commonly boiled are Bteamed instead. 
And, apropos of steaming, too much cannot be 
said in its favor. At the outset of my house¬ 
keeping! had a steamer constructed to fit in a 
small iron pot. It is about sixteen inches 
high, eight incheB in diameter and half way 
up the cylinder is a cross-piece of perforated 
tin which rests on ears and can be removed at 
pleasure. The object of the cross piece is to 
divide the steamer so that two different vege¬ 
tables or articles of food may be steamed in it 
at the same time. It looks like a section of 
tin stove-pipe with a cover on one cud, but it 
1 b indispensible and takes up very little surface 
room on the range. It could he made three- 
Btoried as well. Mrs. Lewis’s stove has no 
“oven.” The bukiug is done on (he top of the 
stove, the baking tius being placed on slightly 
raised wire stands, and the whole covered with 
a hood of sheet-iron made double with a space 
between the sheeting for the passage of hot 
air. The baking pans that come with the 
stove are of tin with a cover fastened on like 
the lid of a trunk, to be raised and closed in 
like fashion. Although the LewiB cooking 
utensils seem admirable, it is not probable that 
any “ Bridget ” would take to them kindly, or 
to the stove either. But for intelligent woman 
the entire arrangement would be one of ex¬ 
ceeding interest and pleasure. The smallest 
size of stove for a family of seven costs fifteen 
dollars aud the fnrniture twelve more. But any 
stove furniture except the ovens can be used 
on it. It is claimed that the amount of fuel 
required for it is but half that needed for the 
ordinary stove. 
I suppose that all housekeepers who hire 
domesiics, have a &limUr experience in regard 
to the use of machinery and of improved 
cooking utensils by the "cook,” who, of all 
hired help, is usually the most “ pig-headed." 
I believe that the housekeeper who is a strict 
and methodical disciplinarian invariably get* 
the best service out of her help, and the use of 
improved utensils and improved ways of cook¬ 
ing and of work may speedily be brought 
about by a firm insistence on the part of the 
mistress. 
pA.sreUnneijusi 
TRADE a ItARg 
THEGREAT 
Neuralgia, Sciatica, Lumbago, 
Backache, Soreness of the Chest, Gout, 
Quinsy, Sore Throat, Swellings and 
Sprains, Burns and Scalds, 
General Bodily Pains, 
Tooth, Ear and Headache, Frosted Feet 
and Ears, and all other Pains 
and Aches. 
No Preparation on earth equals Pt. Jacobs On. as 
a safe, sure, simple and cheap External Remedy. 
A trial entails but the comparatively trifling outlay 
of 50 Cents, and every one suffering with pain 
can have cheap and positive proof of its claims. 
Directions in Eleven Languages. 
80LD BY ALL DBUGGI8TS AND DEALERS IN 
MEDICINE. 
A.VOGELER & CO., 
Baltimore, Md., XX. S. A 
Robbln'a Washer. 
You ask your readers to give their experi¬ 
ence with Robbin’s Washer and Bleacher. We 
have used two of them within three years, and 
have had the same trouble with them that you 
complain of, viz : rusting the clothes. We 
have no fault to find with the working of the 
machine other than this. It is the nearest to a 
labor-saving washer of aDythiog that I know. 
If the manufacturers could overcome that dif¬ 
ficulty it would be a great success. 
Tremont Co., Iowa. A. C. Gaston. 
QUESTIONS ANSWERED 
Aupnragua and Celery. 
M. P. Burton wishes recipes for cooking 
the above vegetables. 
Aaparagua, Boiled. 
Ans. —Cut the stalks of equal length, re¬ 
jecting the woody part and scraping the white 
part which remain 3 . Tie into bunches with 
tape, or in a piece of coarse net aud put into 
boiling, salted water. Boll from 20 to S5 min¬ 
utes according to age. Before it is done toast 
a few slices of bread, dip into the liquor in 
which the. asparagus is boiling, butter and lay 
in a hot dish. Drain the asparagus, until the 
bunches aud place upon the toast with a 
few bits of butter. A favorite accompani¬ 
ment to boiled asparagus is a whi.e sauce as 
follows; Two ounces of batter, one ounce of 
flour, a small teacupful of milk, two tablespoon¬ 
fuls of cream and a teaspoouful of salt. In a 
saucepan mix the flour and butter, add by de¬ 
grees a half pint of boiling water. Stir until 
the mixture boils, add the milk, boil two min¬ 
utes longer, season with salt, take from the 
fire, stir in the cream and pour over the aspar¬ 
agus, or serve in a gravy boat. A tempting 
way of serving plain, boiled asparagus is as a 
Salad. 
Boil, untie carefully, place upon a flat dish 
and make very cold by standing in the ice-box. 
Serve with a dressing of vinegar, pepper, salt 
and salad oil. 
Asparagus and Rggs. 
When eggs are plentiful prepare in this 
wise. Cut as many lender stalks as you will 
Back Supporting Shoulder Brace 
B is so constructed that it 
, rires a strengthening 
support to the baric, and 
drawn the should era hack 
. so as to expand the chest. 
$ i throwing the bodv tuto^n 
i' erect end jrntcenil posi- 
7^ Hon. Piles $1.5" by mail 
\ •. Give wai-t measure. Send 
. *. • for circular and lllustra- 
V l J ted price-list of 
V. / Hyelenlc 
Undergarments 
MAKING MAPLE SUGAR 
Mrs. A. r LF.TCHF.n * Co. 
6 E. 14th St. New York. 
City. 
As the season for sugar-making is at hand, I 
thought perhaps a few suggestions might be 
welcome to some of the young people. As I 
have had long experience and practice I think 
1 know something about it and what Is needed 
to make nice maple sugar. The first thing is 
perfect neatness—perhaps cleanliness is a bet¬ 
ter word. Buckets, pans, strainers, and boys 
or men, all need to be perfectly clean. No 
danger but what we Bhall get our "peck of 
dirt,” without having it served up in sugar ! 
With all care, there will be bits of bark, dead 
leaves, and dry moss in the sap-buckets, and if 
these are boiled up id the sap, they will give a 
bad taste as well as a dark color to the sirup. 
A strainer made of coarse linen toweling, sew¬ 
ed up like a bag, and Fewed at the open end 
over a tub hoop, is Y/htU is needed to strain the 
sap into when first gathered. Of course, there 
will be floating mites from the arch, that will 
A thoroughly pruutic.il man, with larire experience In 
putting up online'l goods. euoh a.s Tomutrw, Corn. etc. 
To one who can give good recoin men da ti on a nml testi¬ 
monials, a (food salary will be paid, or, by putting In 
some capital, an interest mat be obtained in the busi¬ 
ness. Parties applying will please to ad>ln.)»s 
UUX 17, Brantford Post Office, Ontario. 
a week in your own town. Terms and $8 outfit 
free. Address H. Hallett A Co . Portland. Maine 
Large .ill Hold A Silver Ohromn rai ds with name 
Wot Agents wanted. J. B. Husted. Nassau, N. V. 
a week, $12 a day at home easily made. Costly 
outfit free. Address True & Co., Augusta. Maine. 
Happy Day, C'hromo, Lace, .to,. Cards, with name 
k morocco case lee. H. M. COOK, Meriden.Conn. 
.per day at home. $nmptcs worth $6 free 
' Address Stinson k (Jo., Portland, M ilne 
Gold and Silver Cbromo OardB, with name, Ido. 
post paid. Geo. I. Kkkd & Oo., Nassau, N. Y. 
&c. 
WIND-BREAKS AND HEDGES. 
not£ i °°- priceiist « 
Blauveltville, N. Y. A. T. BLATJVELT & OO. 1 
BULBS 
Seeds, Plants, 
’> plor's flower seeds,. 
S good Gladioli,. 10 c 
8 (rood roses, $1. Try /hem. 
Catalogue free. M. rlALLQCK, 
Creedmoor, N. Y. 
“ HAWLFY’S” Ciioice Onion Seed. 
WARRANTED FRESH AND GENUINE 
' ■ w-i.Pk’Wnft, oz. 2>% Th.*n 90 
Earn- lien HnDe....Pk’t.Wft.oz.S*. Jh.$n»o 
Wethersfae_Id I.anreF.ed. . •• 10c..az. 26,fb, 2 6 a 
Yellow Globe, Danvers, extra 
ftfoei-.,.. . .... •* Ida,or.40,ih. 4 so 
Extra Early tied.v~r,t choice sttork '* 10c.,oz 4". lb. Run 
Puttier's imported " Earlv B’w'lc 
Cabbage . •• i(i e .,os.40,th. 4011 
Egyptian Earliest Root. •* Bc„ oz. 76 
Dewiims EirlrTnrnlp Beet ... *• fie,, oz.lo.ib. r >0 
Imp’IDw f Celery. I'he Bestol all “ uic.,oz.. r Aib. eon 
Rinrar.rpur-fl netted me |, ,, 1 .. . •• toe.nz. 4 <l,Th. 4 no 
English Potato ■ >mon Sets (Express), peck $ 2 ; hn 9 no 
Hawley's B H’rtfM F.E'yPeae, •• *1.76- •• 7 oa 
Little(iom Dwarf.Ex‘rn Early, " " ‘.’.mi; *' goo 
Prideof AnPftPotato. vVeh're, " '■ 1 ,r- *• 310 
Tr by mail in guantitieto f & lb and upwards postage at 
the rate ol 19 c per lb, must be added Catnlogues free fo 
all. Wholesale Trade List, for dealers nn'v- Address 
K. n. H41VI.KV, 1 
Importer and Grower . Choice Vegetable Reeds. 
Hnrtlnrtl, Clone. 
STRAWBERRIESROSES 
IF YOU INTEND TO PLANT Small Fruits, 
Hoses, Shrubs, Viues, Flowering or Vetretahle Plants, 
send mV my free Cniuloizucyfi// o/‘ in/onHa/ion. 
STRAWBERRY CUtTIIBF faaic,.^. 
* 9 KOI£C4J£ S* \\ ALKSi liiirln*vu*r, New Y«rk. 
Over iCfOO varleiie*. All stroii e Plants, 
each labukul, <J«A;voro»i atfiful.v by mail. l-iarge*! n^sorr- 
inenr* Ijowjirlrcs* In £7 years. Gvutrxutre 
satujaentn, Stock ronvprise* ail tUxirablc rariftiee. Only 
mntureplantM.wnt. Our rif*p 111 usf rnfrit Hnml-Hook, 
ienfc free,contain* name and description of each plant,'.vita 
instructions for nuoeoswfu I cultivation. Don't purchaseplants 
tlstwhere bet err tendin'} /Or our neir UAilD Dfl fit# 
All lovers ol rfon-m slu.old hare our nANU DUUl\ 
Every buyer of cheap plants shoo Id have it. Every one want- 
mu new and choice plant, should send fur our Band-Book. 
HOOPES, BROTHER * THOMAS, 
Cherry Hum Nurseries, West Chester, Fa. 
Established 16A3, 
■nUTCHESS NURSERIES. 
tSJ Small Fruit Plants a Specialty, 
DUTCHESS SEED STORES. 
No't e hut Tested Seeds sent out, 
__ Coml.incd catBlnirueft free upon application 
W,* L. F.P RTf !*-, J If.. PoP#!ik«-rpsie, N. Y. 
Cilice of Mi Mery and Seed Store, >t,d 2*7 Main St 
The New White Grape “PRENTISS.” 
Early, vigorous grower,-hirdy. Very productive, 
best quality. Sena for circular, The above is from 
an exact photograph of a branch by Godfrey, Roch¬ 
ester, N. Y. Also the largest aud best stock or Grupe 
Vines In the country. Trices very l.nv to dealers 
and larse planters. Also trees and am.nil fruits. 
Send stump for descriptive catalogue. Price list free. 
T. S. HUBBARD, Fredonla, N. Y. 
MAGNUM BGNUM ]Amer 
for seed. 
Extra fire, per bu. .$1 50; per bbl ? 3.50 
Other Potatoes ■Specs, etc. caialrgues frte 
TFISC O GREINER, Naples, N. If. 
.4 /V JHfE CONCORD GRAPE-VINES 
ffl w far 81, hy ranil Think tj/it! Order 
£ ^ » now fm* rnflv n^r shipment- CircnJurn 
^ Wm. II* Heed, I’SiAinb^rsbnri: Xar- 
this paper* 
S ja RUSSIAN WHITE-. 
Bm dj w, BesiIn cultivation. tOObnEfa- 
‘i NR J 1 ' 1 acre. Bust-proof and 
N 1 1 b-, mall, postpaid, 
fSTtl y postpaid.ii.at 
each' extra 1 ' flP:ght0r eI P ress . ^Jewbagtl 25 c.' 
Address, ' i). M. FERR1S CO., Detroit, Mick 
RAISIN CRAPS VINES 
Bv mail. Bli> i, S5c. each: a for fl. CrUt’f \ vtnrrart- 
ed to £row. loo. eaclr vr a 
Oo. I tlilV’Tnj.v 
EVtR BLOOMING 
[ THE DING EE & CONARD CO’S 
■O^XSQDBII 
R 
The only eetabbshment making a SPECIAL 
BUSINESS OF ROSES, SOURCE HOUSES 
rof ROSE? alone. We deliver Strong Pot Plants, 
suitable tor Immediate bloom, safely by mail, postpaid, 
5 splendid vartotlee, your choice, 
alljabeled, for si; 12 for $2: 19 for S3 J 20 for S4; 
5?*ri r J*? s Z 5 “ >r 100 for SI3. We CIVE 
AWAY, in Premiums and Extras,wore ROSES 
than most establishments grow. Our NEW CUIDE 
« completes Treatise on the Kami, 70 pp. elegantly illustrated. 
dasenbes 600 newest aud choicest varieties— free to all. 
_ THE D1NCEE & CONARD CO. 
Sosa Growers, West Grova, Ch*aUr Oo.. Pa- 
