MAY 40 
THE BUBAL NEW-YORIEB 
34S 
varied as the surface of the country is diversified, 
and under proper cultivation is capable of pro¬ 
ducing per acre, from ten to forty bushels of 
wheat, from twenty to one hundred bushels of 
corn, and from five to fifteen hundred pounds 
of tobacco. These results have been actually 
obtained from lands that have been cleared three- 
quarters of a century. Iu other portions of the 
State cotton is rather extensively grown, but 
hero it is cultivated only to a limited extent. It 
will soon, however, cease to he the staple of any 
portion of this State, as the breeding of choice 
horses, hogs, sheep and cattle is found to be at 
once more remunerative and less exhaustive of 
the soil than cotton growing. Some of the finest 
horses in the land are reared in the blue grass 
belt of Middlo Tennessee. 
Then, again, the establishment of large iron 
manufacturing industries, probable in the near 
future, among the iron mountains of East Ten¬ 
nessee, promises a ready market for all the sur¬ 
plus products that may be grown on the laud 
hitherto under cotton cultivation. With the death 
of negro slaver , cotton ceased to he king, and for 
its deposition we, in this region, are thankful; 
for as long as the slavery, essential to its reign 
existed, capital and euterpriBe refused to come 
hither and develop our immense mineral wealth. 
Already, however, even at this day, millions of 
dollars are annually invested iu the owal, iron, 
zinc and load scattered profusely throughout 
this mountain region. The Cincinnati and South¬ 
ern R.R. will be completed in a few months, giv¬ 
ing direct communication to Chattanooga and 
thence to all points south and to the sea-board. 
This line will run through, or contiguous to, 
some of the richest coal and iron beds in the 
world, and already furnaces are being erected 
along tho route and thousands of tons of coal 
taken out for melting the irou ore. This is the 
beginning of better times, and a new era, not 
merely for this section, but for the entire State 
of Tennessee. J. M. Meek. 
Homfstic (Monoini). 
A FEW HOUSEHOLD HINTS. 
BY MAY MAPLE. 
I w as just finishing my morning toilet, pre¬ 
paratory to sitting down to the writing table that 
stood in front of the eaBt window aw r aiting my 
presence, when in came cousin Jane, fresh as a 
summer breeze, from her work of clearing away 
the debris of last evening's social, and said: 
“ Cousin May, I have work for your pen this 
morning, I'd write if I thought my style would 
be as acceptable to the editor as my dinners 
would be; but as my orthography and grammar, 
might be wonderfully improved, I’ll employ an 
amanuensis. 
“You know I have been taking a good many 
lessons in experience, as Aunt Han tells about, 
since mother went to tho Centennial and all over 
this peninsula of Northern Michigan ; and there 
are a few things that I have learned that might 
perhaps he advantageous to some others who are 
just learning the art of keeping house. For in¬ 
stance, last fall when there was so much to be 
done in the house and about the garden, I found 
it rather irksome business to run out to the po¬ 
tato patch two or three times a day. So I pre¬ 
vailed upon Charley to dig half a bushel, at a 
time, and bring them to tire house. Then X put 
them in a largo tub with plenty of water, and by 
using an old scrub broom, I could wash them all 
nicely in a very few minutes. After they were 
rinsed, they came out of their hath with faces 
shining like apples. I trimmed or pared them, 
when needed, without soiling clothes or scarcely 
my lingers, and usually sat down by the west 
window to do this part of the work ; and thus I 
‘lulled several birds with one stone;' for I 
u T orked and rested, was amused with the twitter 
of the singing birds, and feasted my eyes on the 
waving grain, and bright flowers; and often 
studied or planned an ‘ essay ’ for dessert. 
“Then one afternoon 1 went out calling and 
found that Mrs. £ - had just finished preserving 
blackberries. Of course I inquired her rule. 
She said she always cooked her berries three 
hours, and then put iu sugar to the taste, and 
the frnit was never hard and seedy. 
“Cousin Hlitie was doing some fine tucking 
on the sewing machine, and was so unfortunate 
as to get some of the black maobine-oil upon the 
dainty fabric; I thought the pretty garment was 
mined; but when the work was finished, some 
fresh lard was put on the ugly stain, and the 
cloth put out in the hot sun for a few hours, and 
then she washed it with plenty of soap, when it 
beoame * white as wool.’ 
“I found that using washing crystal, was a 
great help when l was obliged to bo my own 
laundress; and I did not find it in any way de¬ 
trimental to the fabric. It costs four or five 
cents per package: directions for use are on 
each parcel. 
“ One thing more. Courin May, and then I’ll 
go about my work and leave you to your medita¬ 
tions. I was obliged to gather the berries and to 
can and preserve them and often found my hands 
woefully stained. Out by the garden fence was 
a luxurious growth of 4 horse sorrel.’ I don't 
know its botanical name, hut. I do know that it 
contains oxalic acid. The juice of those thick, 
lleHhy leaves would quickly erase the stains, and 
clean water, without soap, was used to rinso of 
the sour liquid. The effect of soap, after the 
sorrel, is to make the hands of a bright yellow 
hue. Now don't forget to toll the farmers' girls 
about this, for even if it is early in the season, 
most of them will remember it. For they like 
to have their hands look nicely just as w ell as 
the city Miss. Sorrel is always handy and adds 
ate frequently missing; besides they cost pen¬ 
nies. which are not always as plentiful as black¬ 
berries.’’ 
And with those words the busy little lady swept 
out of tho room, singing those beautiful words, 
“ What I live for.” And I knew that she was 
trying to do good by making herself useful at 
home and abroad. And ( bus her life would grow 
more beautiful as the years crowned her head. 
-*-*-♦-- 
ORIGINAL AND SELECTED RECIPES. 
Apple Pudding. —A few weeks since, while on 
a visit to my mother-in-law, I had the pleasure 
of eating and learning to make the very best ar¬ 
ticle in the shape of an apple pudding that I 
over tasted; and thinking that some young 
housekeeper would bo thankful for tho recipe, I 
aend it for publication : For six or eight per¬ 
sona have, when pared, quartered aud cored, 
two quarts of tart apples; put them in a small 
pan, with not quite water enough to cover them. 
Then take nearly a pint of thin, sour cream, 
threo-fourths of a teaspoon of saleratus, one- 
half teaspoon salt; mix as stiff as biscuit and 
roll out just large enough to cover the apples ; 
pinch tightly to the pan all around—do not cut 
it, or leave the least place for tho steam to os- 
cape ; cover with another pan that fits tho first 
in every place; sot on top of tho stove and, 
with ft good lire, it w ill be done nearly as soon 
as the apples will stow. It is best to give It plenty 
of time, for if it is done before it is wanted, 
there is no danger ol' its falling. For sauce, I 
prefer sugar, cream and nutmeg. Mrs, 8 , 0. 
To Bake a Fillet of Teak—Have ready a dress¬ 
ing of bread-crumbs, chopped thyme, parsley 
ami savory ; a little nutmeg, pepper aud salt a 
\ tablespoonful of butter; moisten with hot milk, 
I and bind together with an egg. Take out tho 
bene from the meat and fill the cavity with the 
dressing ; then secure it well by winding a stout 
twine several times about the fillet. Put tho 
meat, in a dripping-pan ; pour in enough w r ator 
| to cover the bottom of the pan, and set it in a 
moderate oven. Lay two or three strips of 
bacon over the top of the fillet. Bake slowly, 
basting often; as the gravy stews away, add 
more water. Half an hour before tho meat is 
done, dredge it well with flour and baste with 
butter. When done, thicken the gravy with 
flour. If bacon is used, the gravy will be rich 
enough; if not used, add a tablespoonful of but¬ 
ter. Add salt to the water which is put in the 
bake-pan. 
Croquette* of Calf's liroins. —Wash the brains 
very thoroughly until they are free from mem¬ 
braneous matter and perfectly while. Beat them 
smooth ; season with sage, pepper and salt. Add 
two tablespoonfuls of bread-erumbs moistened 
with milk, and a beaten egg ; roll into halls with 
floured hands ; flip in beaten eggs, then cracker- 
crumbs, and fry in butter or veal drippings. 
Calf's J.her Iioaste<L—$ oak the liver in salt 
and water an hour, to thaw out the blood; wipe 
perfectly dry with a clean cloth, and staff with 
a iorce-mcat made of bread-crumbs, two slices 
I of salt, fat pork chopped small, a shallot, pepper, 
I salt, nutmeg, thyme, and sage. Moisten this 
with a little hot milk and two well-beaten eggs, 
in order to get the force-meat into the liver, 
make an incision with a narrow, sharp knife, and 
without enlarging the aperture where the blade 
entered, move the point to and fro, to enlarge 
the cavity inside. Stuff this full of the force¬ 
meat, sew up the outer orifice; lard with strips 
of salt, pork and bake for an hour, basting often 
with the gravy in the dripping-pan ; send to tho 
table with the gravy poured over the liver. 
Asparagus and Eggs. - Cut twenty-five or 
thirty heads of asparagus into bits half an inch 
long, and boil fifteen minutes in salted water. 
Have a cupful of rich drawu butter iu a sauco- 
pan and put iu tho asparagus when draiued dry. 
Heat together to a boil, season with pepper and 
salt, and pour into a buttered bake-diali. Beat 
five or six eggs—yelks and whites separately—to 
a froth; season with butter, pepper and salt; 
stir thorn together, with three tablespoon fula of 
i sweet cream ; pour over the asparagus, and put 
. in the oven until tho eggs are set. 
i Broiled Mackerel. —After being thoroughly 
i cleaned, and wiped dry with a cloth, split the 
mackerel down the back, season with pepper and 
1 salt and oil it over ; then lay the mackerel over 
a moderate fire upon a well heated gridiron, 
which lias been rubbed with suet: loosen it gent¬ 
ly, should it. stick. When the fish is done on one 
side, turn it. over on the other; and so soon as it 
is done through, dish it up, garnish it round 
with fried parsley, and pour over it nut-brown 
butter. 
Nut-Brown Butter. Put six ounces of butter 
in a small stew-pan ; sot it over the tiro to moll, 
and then allow it to acquire a light-brown color; 
then take it off the stove, skim it, and quickly 
pass it through a sieve into a stew-pan contain¬ 
ing four tablospoonfnls of French vinegar, ados 
Hert-Hpounful of chopped capers, the samo of 
Harvey's sauce, tho stuuo of mushroom catsup, 
and a piece of glaze the size of a walnut, and 
sufficient salt and pepper to flavor the mime; 
boil the whole together. 
Fillets of Mackerel Fried,—Raise the flesh 
entire from the bones of tho mackerel, which has 
been opened and properly cleaned ; dry it. wall in 
a cloth ; out the fish into parts of equal size i 
dip them into the beaten yelks of eggs, seasoned 
witli salt and white pepper, then into bread, or 
cracker crumbs, aud fry in hot. rendered suet. 
Send them to the tablo with Maitre d'hote/ 
sauce. Tho roes of the fish, after being well 
washed anil soaked, may he dressed in tho same 
manner. Mrs. Rustic. 
Cucumber Pickles. —In the Rural of April 7, 
some one wished a recipe for Cucumber Pickles, 
I will send you my mother's, which is an excel¬ 
lent one;—Spriukle salt ou the cucumbers as 
soou after they are picked as possible, before 
they are wilted at all; thou pour boiling water 
over them and let it stand twenty-four hours. 
Wash them thoroughly out. of this water. Scald 
and spice the cider vinegar and pour over them 
once, and they are made. For spice, use whole 
cloves, cinnamon stick, white mustard seed and 
ginger root. Add a little alum ; cover thorn with 
grape leaves. W. N. Fonn. 
Another Here is a recipe for vinegar pickles, 
which I have used many years and know to be 
good. Have tho pickles iu tho tub all at the same 
time. Make a brine in the proportion of one 
quart of salt to one gallon of water. Pour tills 
on the cucumbers scalding hot, and let it remain 
twenty-four hours; then strain off ; heat and 
tive power. This is all well, aud it cannot fail 
to toll m good results sooner or later. We have 
much to learn, but we are working iu the right 
direction. 
To the orator and public speaker it seems as if 
a high physical vitality were the very first, condi¬ 
tion of success. The finest sermon that ever 
was preached will fall dead upon tho average 
congregation if it is not backed by a strong man. 
The voice t hat does not. tire hut matches the 
thought. It. utters, however strong aud high it 
may be; the action which is the outcome of 
what seems to be a matchless force: the magnet¬ 
ism of superabundant physical power — these 
win their way, even if tho brain and its culture 
bo not superlative. Weak men and weaker wo¬ 
men are moved in a way they do not understand 
by splendid health. They delight in tho mani¬ 
festations of physical strength. It relievoBtbem 
of all drain upon their sympathies, and acta 
upon thorn with a stimulating charm. A thou¬ 
sand sermons constructed by the rtueHt brains 
tho country possesses, and warmed all through 
with love aud zeal, fall dead every Sunday, 
which, if they were preached by strong men, 
would work miracles of movement and trans¬ 
formation. Weak lungs and shattered physique, 
drawn upon for power by the force of a strug¬ 
gling will, are always a tax upon the popular 
sympathy, while untiring spontaneity of physical 
power, stimulates and refreshes. The practical 
difference between them is Hie difforonco be¬ 
tween being filled and being exhausted. 
Churches languish on every hand, with tho 
noblest and best-trained men in their pulpits, 
simply booauso these men are physically feeble. 
Wo may quarrel with the fact, say that it is un¬ 
reasonable, but the fact remains, and wo are 
obliged to accept it. Mr. Moody, with his iron 
physique, that scorns to know no fatigue, can 
speak to aud hold his tens of thousands daily, 
week after week, though ho have but little cul¬ 
ture, while bis superiors iu education and every 
direct exhibition of brain power, lacking his won¬ 
derful physical vivacity, can neither attract bis 
audiences nor hold them. Tho tw'o great men 
of tho Brooklyn pulpit are splendid tneu physic¬ 
ally, and they never could have been tho powers 
they are had they been nl.herwiMi. 
I)r. Chapin and Robert Collyer, though fine 
pour back again- Do this three times; then and strong in Intellectual fire, aronot so exoep 
scald in vinegar the same way. Tho lust time 
leave thorn in the vinegar ten days; then drain 
off and pour over them fresh vinegar, scalding 
hot, and in it dissolve a little alum. The pickles 
will be very hard and brittle, and keep any length 
of time. I can give you an excellent reeipo for 
salt pickles, if desired. Mrs. Minnie F.i.lih. 
fHond tho reeipo for salt pickles along, as it 
will, no doubt, ho acceptable to many of our 
readers.—E d. 
ijmficnit Information, 
HEALTH AND STRENGTH IN THE PULPIT. 
Tuere is much truth in tho following article 
by a writer in Scribner’s Monthly. But, although 
health and strength, added to moderate mental 
abilities, do often achieve remarkable results, 
there is another factor quite as potent as either 
informing tho “ perfectly splendid ” preacher, 
aud that is comeliness. Wo have seen some of 
tho divines named, and can vouch for their man¬ 
ly beauty. 
Tho Amorican scholar aud thinker is by rule a 
dyspeptic. lie is a razor-faced, lantern-jawed, 
thin, nervous inau. This is partly the effect of 
climate aud partly that of diet aud regimen. In 
the old days of bran-bread, aud Long prayers be¬ 
fore daylight hi the colleges, and long morning 
walks before breakfast, and suicidal, consump¬ 
tive habits, it required a pretty tough man to 
five through his studios at all. We are now do¬ 
ing this thing better ; but we have not reached 
the highest outcome of the change, and shall 
uot reach it, probably, for several generations. 
But wo have come to the recognition of the fact 
that it does not toughen a man to reduce his 
diet, to cut him short iu sleep, to take walks on 
an empty stomach, and to indulge in cold baths 
when there is no well-supported vitality to re¬ 
spond to them. We have come to the conviction 
that, for a useful public life, brains aro of very 
little account if there are no muscles to do their 
bidding. Iu short, we have learned that, with¬ 
out high physical vitality, the profoundest learn¬ 
ing, tho most charming talents, and the best ac¬ 
complishments are of little two to a public man, 
iu whatever field of professional life he ma;, be 
engaged. 
8o tho men wo used to starve we feed. Wo 
bid them take all tho sleep they desire. Wo as¬ 
semble them daily in gymnasia, and train them 
to the development of every muscle of their 
frames. Wo encourage sports ou the land and 
on the water. We try to raiao a powerful ani¬ 
mal in the place of the sickly and feeble one of 
former times, that the mind may have a vitality 
I behind it and tho largest possible fund of execu¬ 
tion ally remarkable iu that particular as to ac¬ 
count for tlioir long, strong hold upon the public 
mind. The two Boston preachers who draw tho 
largo crowds Mr, Phillips Brooks and Mr. Mur¬ 
ray -aro men of entirely exceptionable physique 
hard to he matched anywhere in the world for 
size and strength. It is an inspiration to look 
at, them. Tlmir presence is magnotio. They 
exercise a charm which can only come from a 
complete manhood- the equipoise of thought 
aud intent with voice and might. 
If we turn to our own city and see where 
crowds are, we shall find them at Dr. Hall’s and 
Dr. Taylor’s; Mr. Hepworth’s church, too, is 
usually a crowded one. It is uo dishonor to these 
men to say that the people do not fiock to them 
because they preach the best sermons to be heard 
in Now York. There are a dozen pulpits fur¬ 
nished with as good brains as those. Tho simple 
truth is, that if they were called upon to preach 
with a splendid physique and a weak voice, their 
crowds would leave them. They arc large, strong, 
healthy men. America does not produce enough 
of these, and so wo are obliged to import some 
of them. 
Tho Brick Church has called a pastor from 
London, and ho is one of tho same kind—strong 
enough not only to do an immense amount o 
pastoral work, but to preach without fatigue, 
perform the duties of a professorship, take 
charge of school matters in Ids own district, and 
carry through all the side work that comes to a 
man in liis position. The church wont for that 
man simply because it could not find him hero. 
It is no dishonor for our theological seminaries 
to go out of the country for such men. because 
America does not raise enough of thorn for her 
own use. When we produce them in sufficient 
numbers, wo shall not be obliged to import them. 
And when we fully comprehend the fact that the 
body has quite as much to do with pulpit use¬ 
fulness as tho head and mind, and that one of 
the first conditions of that usefulness is high 
physical vitality, wo shall give culture the atten¬ 
tion that it ultimately demands, and ultimately 
raise our ow u preachers. 
—--♦♦♦-- 
The world wants more sunshine in its busi¬ 
ness, in its charities, in its theology. For ten 
thousand Of the aches and pains and irritations 
of men and women w<> recommend sunshino. It 
soothes bettor than morpluno ; it stimulates bet¬ 
ter champagne; it is the best pilaster for a 
wound. The good Samaritan poured out into 
the fallen traveler’s gash more of this than wino 
aud oil, Florence Nightingale used it on 
Crimean battle-fields. Take it into all tbo val¬ 
leys, on 1 oard all the ships, by all tho rick-beds. 
Not a vial full, not a cup full, nor a decanter 
full, but a soul full. It is good for spileen, for 
liver complaint, for neuralgia, for rheumatism, 
for falling fortunes, for melancholy. We sus¬ 
pect that Heaven itself is only more sunshine. 
I® 
