APBiL 7 
THE RURAL NEW-YORKER. 
acted and neutralized by the application of warm 
coverings and keeping the air passages free. 
For the cure of dysentery many remedies 
have been suggested and tried, “Loaf sugar 
and water boiled." says the author of the Handy 
Book, “ is a safe and certain cure.” But this is 
nonsense, if the ailment be, as we affirm, a 
forced keeping of the bowels charged—generally 
from stress of weather—after they should be re¬ 
lieved. Such a cure could only aggravate the 
evil it was intended to romovo. It would—un¬ 
less the day on which it was administered 
happened to bo lino enough for (light—increase 
rather than allay painful distension. What bees 
suffering from dysentery need, is relief from 
their intestinal burdens outside their hive, and 
to help them to obtain it, we advise a plan to be 
followed which wo have tried with success, and 
has been recommended by Dzierzon. This is, to 
carry tho hive about midday into a warm room, 
with a single window facing the south, and 
place it in the sun, a few feet from the window, 
sprinkling the bees with a little thin sirup, to 
put them in motion. Tho bees will then ily 
against tho window and empty themselves. Lot 
the window bo kept clean with a spongo to pre¬ 
vent soiling; and as soon as all have had an 
opportunity of going out, bring tho entrance of 
the hivo close to tho place where most beos aro 
collected, and all w ill immediately re-enter. On 
a lino mild day, when bees can go abroad, hives 
may be treated for dysentery by merely giving 
them a change of clean floor-boards, well warmed. 
€coitomi). 
GOOD AND CHEAP FOOD. 
On r. iiaxi of all tlm suffering from want of 
goo ' and wholesome food among poor people, 
arises mure from their ignorance of the best and 
most economical methods of proparing their vic¬ 
tuals, than from the scarcity of materials within 
their reach. While one family will nearly starve 
on two dollars a day, another will live, almost 
luxmiously, on half the sum, tho difference 
being wholly in tho selection of kinds and tho 
methods of preparation. It is well known to 
every careful observer that the science af cook¬ 
ing is far better understood among houaowivea 
who are not compelled to economise through ne¬ 
cessity (but do so from choice,) than among the 
extremely needy. Tho former hare an ouviablo 
reputation for preparing wondrously tempting 
and wholesomo dishos in great variety, witii very 
slight draftB npon tho purses of those who pro¬ 
vide the “ needful.'* 
Tho poor of both city and country, who should 
know most of the secrets of tho cuisine, actually 
kuow tho least; consequently, poor souls ! they 
suffer for thoir ignoranco. Whether this evil 
can be romodied, the future alone can demon¬ 
strate. L vou now, however, it is not impossible 
to roach a portion of this class of our citizens, 
and to givo them instructions, through courses 
of free lectures upon cooking, in our cities and 
villages, as it is done to-day in Borne parts of 
Europe. 
In a report of a loctnro given by Mr. Thorpe, 
tho chief cook of the Duke of Northumberland, 
reported in tho Agricultural Gazette, wo find 
much that is instructive, upon this subject; and 
wo can only regret that Its great length precludes 
our publishing it entire in those columns. A few 
extracts from the address, however, will show 
the drift of the speaker's remarks. He began 
by saying that the money spent npon food by 
the working classes does not yield thorn the same 
advantages as proportionate sums expended by 
the middle classes, flood cooking moans economy, 
as surely as bad cooking means waste. Things 
that with us are almost despised, he wont on to 
say, such as herbs, and many vegetables, form 
the principal ingredients of French soups, and 
good soups form a lending feature in French din¬ 
ners. To illustrate tho different way In which 
two people may set about tho same object, both 
having tho same intention in view, but tho one 
having a happy knack and the other an unfortu¬ 
nate way, Mr. Troupe told the good old story 
concerning the recipe to make stone soup. In 
the two soldiers. one of whom well boiled a stone 
whilst the other made some soup of excellent 
quality from a stone, \\e may see the unhandy 
cook—American or otherwise) who has no re¬ 
sources without finding everything to hand, and 
the clever provider French or otherwise—who 
out of uuconsidered trifles can produce a savory 
and wholesome repast. “ Could any one givo 
me a little salt?" asked the old soldier, when his 
stone was quietly boiling in a borrowed pan. 
“ H°w much nicer this stone soup would be with 
a few herbs in it," ho remarked again, when a 
byntauder had given him a pinch of salt. And 
then, “ What a much better flavor a scrap of 
bacon or beef would give this flint," ho urged to 
another admiring spectator, when some one had 
gathered him a few herbs. It was just this gath¬ 
ering together of small, uncostly articles, taking 
pains, and using them with judgment, that con¬ 
stituted the gift of economical management. So 
much of our health and consequently, happiness, 
depends upon the quantity and quality of the 
food we eat, that it is not too much to say that 
the downfall of many an unfortunate man may 
be traced to the want of decord meals at homo. 
Everything that is worth doing at all, is worth 
doing well, in cookery as in other matters, wheth¬ 
er it is the production of a dish of porridge, or 
one compounded of the most expensive mate¬ 
rials that can bo bought. 
Tho lecturer thon proceeded to relate, cloarly 
and briefly, bow bo bad purchased two ox -checks 
for 4s., four ox-foot for 2s., two sheep's-heads 
for Is. 8d., and a pint of barley and half-pint of 
peas for 4d. more, amounting altogether to an 
expenditure of 8s. Thon went on to show how, by 
judiciously using tlteso articlos with the addition 
of various vegetables, which ha presumed the 
audience grow in thoir respective gardens and 
allottmeuts, he could produce the following dish¬ 
es Six quarts of ox-choek and barley soup; 4 
quarts of haricot boau soup ; 4 quarts of cabbage 
soup; four quarts of dried pea soup ; 4 quarts 
of potato soup; 4 quarts of artichoke soup ; a 
cottage pie ; a toad-in-the-hole; a sheep's-head 
smothered in parsley sauce; a sheop’a-head baked 
with bread-crumbs, and served with liver sauoo 
and some collared beef. 
At this atago of tho lecture, plates and spoons 
were distributed to tho audience, and tho vicar, 
assisted by Mr. Thompson, the schoolmaster, 
panned around tureens of the different soups 
thus mado from the same stock, but entirely 
varied in flavor and appearance by tho addition 
of other itoms. Tho ox-ohook soup, for instance, 
was thin and cloar, with a little barley in it; tho 
haricot soup was thick and glutinous, and what 
maybe termed “ filliugtho pea sonp was a 
little loss so, but piquautly flavored with a sprink¬ 
ling of dried mint; the cabbage soup thin, again, 
arid meager, though not maigre, or without meat, 
because, as mentioned it was made of the same 
stock as the rest. 
Mr. T noni*E produced one of tiro sheep’s-heads 
which was to furnish tho next dish out of his 
investment. This, hn proposed, should he served 
with parsley sauce, and in a few urinates’ time | 
the somewhat unsightly object lay in a pool of I 
green sauce, and presented u mu h more < mur¬ 
ing aspect. The other head w. \ i hen tr.-.R.-l :n 
a different manner. Some parsley was then (in 1 
in a little dripping, to givo it a flavor not other¬ 
wise attainable, and the dripping afterwards 
pourod upon it, and then some bread-crumbs 
were sprinkled over the parsley and tho bruins 
placed at tho four corners, and the dish placed 
in the oven, whilst a sauoe of chopped liver was 
made to sorvo with it. Some of tho oold ox-chock 
was next operated upon. It lay upon one of tho 
tables, a small, solid block of moat,. The assist¬ 
ing maid cut off a few thin slices from it, and 
placed them in a pio-dish, aud then handed Mr. 
Thorpe a basin of mashed potatoes, with which 
he filled up tho dish. 
“ if you have nothing else to do,” ho told tho 
audience, “ you cau show your taste by decorat¬ 
ing the flat siirfaco of those potatoes, for any 
ornament you choose to put upon it will show up 
well when it is baked; but as we cannot wait 
whilo this is baking, I have brought another dish, 
prepared exactly as you have seen this one pre¬ 
pared, already baked” and here ho passed down 
a good-looking pie, with a rich orange-colored 
crust, gently curved, made of potatoes, as indi¬ 
cated. “ For another change, I will show you 
how to cook a few more slices of tho same cold 
ox-cheek in batter, which process is equally ap¬ 
plicable to auy other fragments of cold meat.” 
Hero the assisting maid was ready with neat help 
again; broke eggs, beat them, added flour and 
milk—showed tho process, in lino ; and thou Mr. 
Thorfe drew another pie, proparod in tho same 
way, from his oven, ready for eating, of a deep 
rich-brown color, also very agreeable to tho eyo. 
** lint I have not yet used up all tho materials. 
After making these six different sorts of soups, 
and serving tip tho two sheep's-heads in differ¬ 
ent ways, and using Borne of the ox-cheek in a 
cottage pie, aud more in tho toad-in-the-hole or 
batter, I have still enough left for this"—and he 
held up to view a dish of collared head, about as 
high and round as a .Stilton cheese—“ and I can¬ 
not say that this is yet all, for hero is a glass jar 
of tho soup that has become quite cold, and is, 
as you see. in a firm clear jolly. This shows yon 
tho nourishing qualities in the ox-feet. And 
even still I have some more of tho soup at homo, 
for there was no occasion to bring it ail hero. 
Besides the ft*. I have accounted for. I have 
bought some tl ipe, a rabbit, somo fish, and a few 
trifles for Gs. more, making in all an expenditure 
of Us., which, you will see beforo wo finish, will 
furnish sufficient food for a meal for 100 ] o sons, 
or, in other words, for 100 dinners at each. 
There is ono moro cheap article of food that 
has not yet come into tho general uso it well do- 
serves—I mean macaroni. This can bo bought 
now for, I believe, 4d. a pound. You take apiece 
of butter and put it into a stevvpan, add a little 
flour, and you take some grated cheese, or bits 
of cheese chopped up, and put them in, too, and 
gently stir them round,” aud hero tho locturor 
took the wooden spoon from his careful and at¬ 
tentive assistant, who had been following out his 
directions, as iu other instances, and began to 
stir the contents of tho stowpan himself, “ aud 
then yon take some macaroni previously boiled 
in water till it is tender, and put that in too, aud 
you will have a cheap and satisfying dish liko 
this,” and the lecturer ladled the thick mixtnro 
on to a dish and sent it down to the audienco. 
•--- 
8ELECTED RECIPES. 
Venoisc Pudding. —l’ut into a mixing basin 
fivo ounces of bread cut into dico ; five ounces 
of dry bread-crumbs ; tho grated rind and juice 
of a lemon; throe ounces of sugar ; threoouncoB 
of sultana raisins; three ouuec-a of candied 
orange peel, and a glass of sherry wine. Thou 
brown in a sauoo-pau ouo ounce of lnrop sugar, 
aftor which pour into it a half pint of milk. 
(This is tho caramel, or browning of French 
cookery, and imparts both flavor and color to 
puddings). Break the yelks of four eggs, and 
add to them a gill of cream. Mix with the cara¬ 
mel, and pour over tho ingredients in tho basin ; 
let the mixture stand two or three hours to soak. 
Butter a mold, pour the mixture into it, (but do 
not till tho mold quite full,) aud steam two hours. 
To Boil Halibut .—Take a small Halibut, or 
what is required from a large one. But tho fish 
into the tish-kottlo, cover it with cold water, in 
which a handful of salt and a bit of saltpeter tho 
size of a hazel-nut, hnvo boon dissolved. When 
it begins to boil slum carefully, and thon lot it 
just simmer till it is done. Drain tho fish, and 
garnish it with horse-radish or parBloy. Sorvo 
with egg sauce or plain melted butter. 
Baked Halibut .—Clarify threo or four ounces 
of fresh butter, and pour it into tho dish iu 
which the fish is to he served ; add to it a little 
Balt, some cayenne, a teaspoouful of essence of 
anchovies, aurl a little lemon juice or sherry 
ine; lay in pieces of halibut freed from tho 
bonus, strew over thorn a thick layer of line 
Li'eiid-crumbs, lunistun them with clarified but¬ 
ter, set tho du b In a modi rate ovou, and bake 
the fish thirty minutes. Minced parsley may bu 
irjix-.'d with the bund-crumbs. 
Baked Turbot. Oloau tho (lab thoroughly, 
soak it an hour in salted water, then -wash it iu 
clean w ater find dry it iu a clean napkin. Score 
it deeply aouitlm bi ■ i., aud thon lay it iu an 
earthen baking-dish. Mix together a t 
ful of powdered mace and nntmeg, a little on•, 
enno, savory and thymo, two largo tablespoonfuls 
of butter and two twblespoonfuls of tine bread¬ 
crumbs. Stir those into a pint of thick sweet 
cream. Sprinkle tho fish with salt, and pour tho 
mixture over it. 1 ,et tho fish stand for an hour, 
then bake iu a moderate oven. 
Fish Hoes .—Put tho soft roes from a half- 
dozen fresh mackerel or shad into a paper case, 
with shred parsley, a little rasped broad, buttor, 
salt, and pepper. Bake them, and serve thorn 
with lemon juice squeezed over them. 
Mock Oyster Fritters .—Wash some roots of 
salsify, grate them, and season witii pepper and 
salt. To a pint of the grated roots, use half a 
pint of sweet milk, two well-beaten eggs, a little 
salt, and flour enough to make a not very Btiff 
batter. Drop a spoonful at a time into boiling 
lard (or bettor rendered beef suet) till a delicate 
brown. 
Another .—Scrape tho roots thoroughly and 
lay them in cold water ton or fifteen minutes. 
Boil tho roots until tender, drain, and when cold, 
maBh with a wooden spoon to a smooth paste, 
picking out all of the fibers. Moisten with a 
littlo sweet milk; add a teaspooDful of butter 
and an egg and a half for every oup of salsify. 
Boat the eggs light. Make into cakes, dredge 
with Hour, and fry a light-brown. 
A Recipe for Pickles Wanted.— Will some 
of tho Rural readers givo me a recipe for mak¬ 
ing vinegar-pickles from fresh cucumbers with¬ 
out using alcohol, or by using sirup, if they can 
be made in tha iway ? Dexter Field, Marion 
Oo., Oregon, 
j&toucfc autt poultry. 
EGGS FOR HATCHING, 
from the following varieties of pure-bro<l stock, of 
the highest strain*. most of them first prize birds: 
Silver Uiuy Dorkings, Brown Leghorns, Blitclc- 
Brenstcd Bed Game Bantams. f.H per dozen. 
Pokln Ducks, Aylesbury Ducks and White Leg¬ 
horns, $2 per 4uz. _ 
fTT To any *inc sending an order for two dozen 
eggs of tlm flrst three varieties named, I will send 
the lie UAL Njsw-YOKKXR for one year, free: and 
to those ordering two dozen of tho Duck and Leg¬ 
horn eggs, at the price named, X will send the RURAL 
lor Six months. 1IJ5NKV HALES, 
Ridgewood. Bergen Co, N- J. 
TTHJflS FOR HATCHING— From IMPORTED 
Hi STOCK. Light Brahma, Oark Brahma, Ayles- 
cfcvtiUsm. 
75 to i oo Bush. Shelled 
CORN, 
GREAT CROP 
OF GRASS 
produced hy the STOCK Bit IIM1K IlIAMIlIGSi 
other crops In proportion. These manures, made for 
different crops, originated by Prof. {Rockbridge of 
the Massachusetts i 1 gtleultnrnl tTillrgo, wore used 
on 1,000 nerns in IS70. and !IO iirrrent. report 
tnvoenhly. llnr pant fillet I.t I8i 7 Sl'.N v CUKE, 
containing the experience of scores of tanners, nod 
much valuable information. Every farmer should 
send for a copy. \V. H, BOWK Kit .V CO„ 
Kale Aut’s, Boston, dins*. 
FISH GUANO.HSH 
percent.Bone Phosphate of Lime. lltilf-l)ry FIhIi 
S crap, good quality, Also SniicrjiUo*|iliiuc nnd 
"W 1 ... PRISES LOW. 
(OlNNIl'lAC I l'.IETll.I/KIt CO., 
1B0 Htato fit.. Now Haven, Conn. 
GROUND BONE'HS 
It axx-Done. Perfectly Inoffensive. Produces lux- 
ilrlous grass. It never falls with grain crops. War- 
muted pure nnd true to analysis. Honk showing 
composition of grains and how to grow them, sent 
on receipt of 20 omits. Circulars free- Address 
KXCELSIOU FKKTILIZKK WORKS, Salem, O. 
Mentis Wnntcd. 
NEW ! 
item wxnttu 
M Salur.v 9l» it inootli lintel uml travallneexcuiuiea jmid. 
S. A. HltAST fc CO., msnuhttunra of ENVELOPES 
mid PA PER, 5. 1 .1 and * Homo Ht„ I'incisS-ii i . Ohio. 
BEAUTIFUL PORTRAITS, 
Enlarged from common Card Photographs. 
lUJENfX WWTIt’n Extra Inducements to ngents 
I11ILUI.S UIMILIL t„ the business. Catalogue 
and prlco list free. Ten EYOK A Co., Auburn, N. Y. 
CjjQfFii A I>IONTII. Agents wanted. 3<i best 
‘ milling articlos In thn world. Ono sam¬ 
ple free. Address JAY BRONSON. Detroit, Mteh. 
A l 1 l/M'I’C *8 a day sure to all. Write us 
TLvXJLjIx L io» Simpson a nuith. n. y. city. 
«,!<! AOENTS' PROFITS A WEEI. N«w [SovidtUn 
■p «xr mot. Cxtiilugiiim frflM. urn.,, L, Km. ton A <:<>,, N, V, C, 
n l YOU will Agree to distribute some of our Circu- 
i lars, xve will send you u CHRflMl) IN OUT FRAME, 
1 and a Itl-pugc, (U-aoiumn Ulustnitod paper FREE 
for months. Inclose I O em, to pay postage. 
Agents wanted. KENDALL A CO., Boston, Muss. 
£• - ‘ 1 *s l O a day to Agents. Humpies free. 32.pnge 
> d <ue. L. FLETCHER, IlDuy St., N. Y. 
n Ull lilPV to ti*xv,'l mid ,**11 Id Dealers our 
III .TlLiX now 11 it l.r.-n V ..li|.. g I c|i I in u .• y # mid 
r "U, ill ITPOMNi.. Hulnrr l|tn>rsl, bu«l* 
I.--, ii'-i mm. -at klolel mid t* ut. 1!. ; o, p-n.ci ,mid. 
* iVlTOft I,AMI' Mn.i| S'. ! iHAwti.Omo. 
n Mrnlo l/v 17 Agents ip . siy.i^ty, 77. With 
my I fl N«w Articles. Sam ides free. Ad- 
dress C. I>1. I.iningion, Chicago. 
$ ? C * N IT. Jewelry, Btetlonery, Ohromos. 
Big Money for Agents, Ontol agues frao. Ad¬ 
dress NATIONAL NOVELTY CO., -»00 ( heat- 
nut at., Ph ilad elphia, Pa. 
<J> £ K 3 jh , 7 , y *.Week I" Agents flOOuM* / 7 
3 >cJcJh<X>< • P. O. VIC KICKY, Argu t Me 
QENLA 0 FMT 8 
UniuHiffiof prififf. w. j. Holland, shir 
UnluNifflofprlfifi. W. J. 
$20 for $2. 
S fl} lowumi.l c'mmiIv 
| *v my (UirillfaUoni. 
, Sjif'uiglMd, Mum. 
Di-mi thing for Agent*. 
J. I.atluim A do., Boston. 
Each week to Agents. (looduRtupIc. 10.000 
testimonials received .Terms 11 Inr el. Par¬ 
ticulars Ur ij. .J.NV’tiftli Jit.'o.8l.Louis,Mo. 
$39 
Af> WATCHES. Cheapest I n the known 
«« world, tiamptr. Witch ore/ m Urit free In Aflrnte. 
b# For terms address COULTflat A CO.Chicago 
Ofin A TfFWir Male dr female. No capital. 
sSflw il W TjXiXY ■yv,, give '.tendy work that 
will bring you $210 a month nt homo, day or nvoning 
Inventors' Union, 17.2 Greenwich St., New York. 
1 Li STOCK. Light Brahma, Oark Brahma. Ayles¬ 
bury Duck. $2 uoz.; 2 dnz., $2. Mammoth Bronze 
Turkeys. do*. Send for Catalogue. W. S. CAK- 
PENTEK A SON, Rye, Westchester Co., N. Y. 
Ukut gubUcfftiontf. 
“ mat spendable to the library. Clergyman, Law¬ 
yer, Physician, FAUnr, Teacher, SiutUun, and alley 
any calling in life who desire knowledge.” 
Eicyclopilia Britaiinica. 
The American Reprint-Ninth Edition, 
This groat work Is beyond comparison superior In 
It.xpluburutn and exhaustive character to all similar 
The contributors urn tim most distinguished and 
original thlnkum *iid writers of the present and of 
thn past. 
This Issue is thn Ninth revision in a space of over 
100 years .lueo Its Inception, and tilts reprint, a copy 
In eveivy partloular of the British Edition, Is the best 
and cheapest work ever offered to Ilia American 
P *T?e°artlclo» nro written In a most attractive stylo, 
aud the quantity of mutter In each volume Is one- 
third greater per volume than In any other Cyclo- 
pmdlrt sold at the same rates. 
The work contains thousands of Engmvingo on 
Steel and W'Otl, and Is printed from entlroiynew 
type made txxpressly for It. 
Jt, will In* com prised In 21 Imperial octavo volumes, 
Tour or which are now ready, and the succeeding 
volumes will be issued at the rate of throe u year. 
Price per vol.i olotft blmiiriK .... $5.00 
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