m 
THE RURAL NEW-YORKER 
ADS. 2§ 
i 
Ilomcstir (Efonotnii. 
CONDUCTED BY EMILY MAPLE. 
DOMESTIC RECIPES. 
Wii.l Emily Maple please inform me if (hero 
i« anything by which I can rid my pantry of that 
terrible peat, tiro red ant ? I have tried camobor, 
hellebore, and I know not what, ineffectually.— 
O. W. V; 
To the thorough housewife, insects of any 
description in her bonne are indeed pests, which 
ought not to bo tolerated for a single day. Ante 
arc surely evidences of inattention in one way or 
another, and a little care with onr pantries or 
shelves, in keeping them scrupulously clean 
and free from crumbs, grease, and the like, 
would save a deal of mortification and trouble, 
and prove, time and again, that «n " ounce of 
prevention is better than a pound of euro.” When 
a young housekeeper, years ago. I found Uinta 
dish of linked apples, which bad lx on left in the 
pantry from dinner until tea-time was covered with 
red ant*. This was the first intimation of their 
existence in my hoiiso. It was the work of but 
a moment fo throw the apples into the fire 
and scald the plate with boiling water. I re¬ 
moved the shelves from the side where the ap¬ 
ples lis>d been, scalded them also thorough y, 
and dried thorn by tbo tire. Then, in overv crack 
and corner on Unit side, I poured boiling water 
—a very little will answer—and (bis I did not 
only once, but five or six times each day for tlie 
next week. The shelves, were then replaced, and 
from that, time until this, I have never seen one 
ant ! This scalding, which necessitates the wip¬ 
ing up of so much water, may seem a good deal 
of trouble to many. It is, however, the only 
effectual method of exterminating them that I 
know of. 
I aviso to inquire what Avill take tea stains out 
of linen?—Mas Wm M Cl. 
To remove tea .-tains from while linen, dip into 
a weak solution of chloride of lime and bleach in 
tlm sun, orif the stains arc fresh, simply pouring 
boiling water through them, and bleaching will 
bo all that is necessary. To remove tea stains 
from color' 'I linen, wo know of nothing that will 
do so w ithout changing I he color. 
Ouauntbcr Pickin' —Select cucumbers from 
two to Jive inches long; wash, and pour boiling 
water over them, al owing two cups of salt—more 
or less accoiding to taste to each gallon of 
water; lot them remain in this brine twelve 
hours ; again pom- hot water and salt over them 
and after twenty-four hours drain, uml pack in 
jars. Doit in a- porcelain kettle good vinegar, 
with a small piece of alum, cloves, allspice, cin¬ 
namon, \\jmlc mustard and pepper; pour over 
the cucumbers, and place horse-radish leaves 
over the pickles before covering. 
Green Tomato Pickles.— Gather when full- 
grown just before changing color; wash and 
slice veto/ thin ; throw hot brmoou them—not too 
strong—and let them stand overnight; in the 
mo-ning scald again, and when cold, drain, and 
cover with boiling vinegar, spiced to taste. Thin 
slices of onoins may bo added if liked. 
Pickled Peppers.— Remove the seeds from 
large green poppers, by making a small incision 
at one side; soak in salt and water three d.ws 
changing the water each day; stuff with a mix¬ 
ture of nasturtiums, chopped red cabbage,cucum¬ 
bers, tomatoes, seasoned with whole mustard, 
cinnamon and cloves; with needle and thread 
secure tlm opening, place in jars and cover with 
hot vinegar. 
Pickled Grapes. —Fill jars with bunches of 
nice ripe grapes, and cover with sugar and vine¬ 
gar—two cups to each quart. Seal tightly. 
Pickled Heels. —Boil, and when tender remove 
the skins and slice ; take equal ports of vinegar 
and sugar, with one teaspoonful each of ground 
cloves and cinnamon, tied in a cloth, to each 
quart of vinegar, and pour boiling over the 
beets. 
lo ] wide Led (.ahbage. —TVasli A'cry clean ; 
remove the coarse loaves and cut into shreds; 
put into a jar and cover Avith hot brine; Avhen 
cold, renew the brine, and when again cold, 
drain. Allow one cup of Avhite sugar to every 
gallon of vinegar; tie into a cloth whatever spice 
you choose, and when just boiling throw over 
the cabbage. 
Pickled Onions. —Peel small onions and throw 
into a pan of boiling salt water; set them over 
the fire end uIIoav them to simmer ten miuutes ; 
remove them to a cloth to dry, and then put 
carefully into glass jars. Boil tome vinegar 
with ginger and whole pepper and, when cold, 
pour over the onions, 
JSlderhen 7 / IVhie. — Boil tix gallons of ripe 
elderberries in two gallons of water for fifteen 
minutes ; then strain through a fine sieve with¬ 
out pressing the fruit; to every gallon of juice 
allow three and one-half pounds of Avhite sugar, 
Avith (he juice and peel of four lemons; boil 
thirty miuutes, and while yet hot stir in the 
whites of six eggs, beaten to a froth; fill the 
cask, and when cold add a piece of toasted bread 
with yeast upon it. When through fermenting, 
tic onc-half pound of ginger in a bag and put 
into the cask; then hung tightly, and let it re¬ 
main in a cool place for three months. It will 
thou ho lit to bottle. 
Green Grape W ine Gather the grapes just 
as they begin to change color; bruise them, and 
to every quart of fruit, allow one quart of water; 
let them remain for two days, stirring each day ; 
then press through a cloth bag and let the juice 
stand six hours; then pour off Carefully, and 
add to every gallon of juice three pounds of 
sugar. Barrel, and when it has done Avorking, 
add one-half ounce of isinglass and one quart of 
brandy to every live gallons of wine. In four 
days bung tigLtly, and in six months bottle and 
wire the corks. 
Mrs. A. M. 8 ., Long Island, sends the follow¬ 
ing: 
Pickled Peaches or Pears.— 1 To seven pounds 
of fruit allow three uud one-hair pounds of 
sugar and one quart of vinegar; spice to taste. 
Pare the fruit and put into a porcelain kettle 
with the vinegar and sugar; cook until tender- 
careful that they retain their form ; skim out 
fruit first and plneo in jars, and pour the sirup 
over them boding hot, then seal. 
Baking Powder Biscuits. —In response to 
"Mrs. S. C," I append our recipe which I knoiv 
to l«c good: 81 ft two quarts of flour with five 
heaping teaspoonfuls of yoasbpowder ; rub well 
through the flour a piece of butter the size of an 
egg; wet with milk sufliohnt to make a dough 
stiff enough to mold with tbo bauds; make as 
rapidly as possible and bake in a quick oven. 
Ed. Bckai. :- Inclosed I send a few recipes 
which I hope will he of service to you. The 
Bubal is a very old friend to me, dating hack to 
the days of the Genesee Farmer (l believe Hint, 
was the name in my childhood.) Now I have 
children that love it dearly as I do. Happy at. 
any time to contribute the mite within my 
power, I remain, Mrs. M. F. McCloub. 
Fruit Bolls.— Prepare a crust, of one pint of 
sour milk ; one teaspoonful of soda ; one cup of 
bird, and flour to make a stiff dough, ltoll into 
long pieces about eight inches wide, and one- 
fourth of an inch thick; spread thickly with 
berries, cherries, or plums, leaving a margin not 
covered with fruit. Begin at one end and roll 
into large rolls ; press together at the ends and 
down the side; tie in a muslin cloth and boil 
briskly an hour aud a half or more. To he 
eaton with sweet cream and sugar. 
F'J'J Butter. —One quart of good clear mo¬ 
lasses; four eggs Avell beaten; stir briskly to¬ 
gether and them placo over the fire and stir until 
thick as desired ; lift from the fire and flavor 
with vanilla, lemon, or whatever is best liked. 
Nice for lea. 
Bpiced Blackberries. —Select firm berries not 
too ripe.; pack them in glass jars, by pouring 
tb*m in and shaking the jars. To each half-gal¬ 
lon of fruit, take one pint of strong cider-vin¬ 
egar; one and one-half pounds of sugar; oue 
tablespoonful each of ground cloves and cinna¬ 
mon ; tie the bpices loosely in a thin muslin and 
boil Avith the sugar and vinegar. Allow the 
symp thus mado to become nearly cold before 
pouring over tbo berries; after standing a few 
hours, return the liquid to the kettle and boil 
down, allowing it to cool as before. Repeat 
several times and Avhen strong enough seal arid 
stand in a cool place. Cherries and grapes aro 
nice the same way, and will keep lor years. 
Apples for Desert 1 ‘are, core and quarter any 
tart apple ripe enough to cook; place in a porce¬ 
lain kettle with water enough to cover them; 
boil until soft, hut still retaining their shape; 
lor each quart add two tahlespoonfuls of sugar; 
one-half teaspoouful of grated nutmeg; tivo 
teaspoonfuls of corn-starch stirred with two 
tahlespoonfuls of sweot cream: and one table- 
spoonful of brandy ; bring to the boiling point 
again—may be eaten warm or cold. 
Baked Apples -Pare, core aud placo in a bak¬ 
ing pau the number of apples required ; fill the 
spaces left with Avhite sugar and small pieces of 
fresh butter ; place in (he oven aud bake brown ; 
when doue lift AAithout breaking iuto a deep 
dish, aud.pour oA'er them sauce made by stirring 
a teaspoouful of corn-starch, dissolved hi milk, 
into a pint of boiling water, and flavoring strong¬ 
ly, Avith lemon extract. 
To Cook Beefsteak. —Cut in thick slices aud 
pound almost to fragments; put a small piece of 
butter into a frying pan and carefully lay tho 
meat, peppered and salted, iuto it; as it browns 
add Avatcr every few minutes—a fcAV teaspoon¬ 
fuls at a time ; turn often, hut do not put a cover 
on it, and do not lot it scorch : Avhen doue dredge 
with flour; turn it over and add a littlu sAveet 
cream; thin Avith Avater until the gravy is of the 
proper consistency; strew over Aiith parsley, ami 
send to table very hot. Generally speaking, our 
meat is the poorest cooked dish that is served at 
our tables ; so much Avatehful care and attention 
are required to prepare it properly. 
We are indebted to Mrs. B. C. Dunlap for the 
following recipes: 
Farmers' Fruit Cake. —Soak three tcacnpfuls 
of dried apples over night in warm water ; chop 
slightly in tho morning, then simmer two hours 
in two cups of molasses ; add tAvo well-beaten 
eggs ; one cup f f sugar ; one cup of sweet milk ; 
one half cup of butter ; one doiert spoonful of 
soda ; flour enough to make rather a stiff hatter; 
flavor with spice to suit the taste. Bake in a 
moderately quick oveu; this will malm two 
cakes. 
Aunt Mancie's Corn Bread.— Two cups of 
sweet milk, and one of sour ; three cups of meal, 
and one of flour ; one-half cup of molasses ; one 
teaspoouful of soda, and one of salt, and steam 
two aud ono-balf hours. 
Grain Bags. —Old grain bags mako excellent 
hand towels after they are well worn as hugs. 
They may ho ripped open and hemmed. They 
will last as long as new crash toweling, and do 
not cost as much in (be beginning as that does. 
Cure for Corns .—Tincture of Iodine is a cer¬ 
tain cure for corns. The feet should be well 
Boaked, and the corns touched with the tincture. 
Several applications may be needed to cure those 
of long standing, 
^rienfifit anti (Useful, 
THE COLD WAVE OF THE WINTER OF 
1874 5 AND ITS LESSONS. 
BY S. B. PECK. 
The wholesale destruction of fruit trees and 
tho mutilation of grape vines during the winter 
of 1H7-1 5, arc less of a mystery than the extreme 
and prolonged cold weather that Avas tho main 
cause of these disasters. The overbearing of 
fruit trees, in 1874, with tho drought of autumn, 
had an effect to weaken them and make them 
more susceptible to extremes of temperature ; 
but tho main cause of this arboreal mortality, so 
lar as the States of Wisconsin and Michigan and 
the northern parts of Illinois, Ohio and Indiana 
arc concerned, was the extreme cold. Usually, 
steamboats, except \\ hen ice-bound in port, pass 
during winter from Grand Haven to Milwaukee, 
aud seldom or never meet with any obstruction 
outside of their harbors; hut duriug tho period 
mentioned, no open sea was known throughout 
the Avholc width of the Lakes, aud the supposi¬ 
tion is that, for the first time iu the history of 
its navigation. Lake Michigan was entirely frozen 
over after Feb. t), 1875. 
It had been claimed before, that the surface 
of the lake, except along its shore, never got 
below 40° above zero, and to the existence of 
this open sea to t he aa eat of the eastern shore, 
we have ever considered ourselves indebted for 
this so-called “Peach Belt," extending north 
and south inclusively, from Grand Traverse on 
the north to St. Joseph on the Boutb, and in¬ 
land from two to ten or more miles, according to 
the topography of tho country, a distance of 
nearly 200 miles north and south. But in the 
spring of 1875 commenced the funerals ami cre¬ 
mation of moBt of tho peach and a great, share of 
all other fruit trees through the whole extent of 
this " Poach Belt," except upon the most ele¬ 
vated locations. Wo had been taught in our 
schoolboy days, that as avo go up, the air be¬ 
comes colder; so much so, that on the highest 
mountains—even under tho equator—there were 
perpetual ice and snow, and inronauts tell us of 
tho extreme cold of tho upper regions, all of 
which avo have no right to doubt. 
But experience, that grand aud truthful old 
school-master, tells us that if we Avould avoid 
the killing frosts of spring and autumn, and the 
blighting effects of mid-winter, avo must plant 
our tender fruits on the elevations and shun the 
valleys, i fence arose tho expression of a writer 
ou this subject, "got up high Avith your plants 
if yon would avoid lulling frosts, but if you get 
too high you aud your plants will freeze to death 
together." 
Much has been said in favor of trees, arboreal 
belts and forests as protections to animals and 
plants, against cold, especially in breaking the 
force of winds, Avhich always and eA’eryAvhere 
disperse and carry away from tho placo where 
generated a portion of the heat produced by all 
animals. Now, these ideas about bights produc¬ 
ing or reaching cold, and at tho same time lessor 
bights being a protection against the effects of 
cold, are not, by any means, Avhims or irreconcila¬ 
ble ono with the other. They are both true, 
however inconsistent they may at first sight 
appear. In the case of protection to plants, it 
is not really altitude that effects any good ; for 
most surely its effect is injurious in a degree in 
proportion to its bight ; hut tho favorable effect 
is produced simply by the contiguous loAver 
grounds that allow the air as it cools aud, (con¬ 
sequently becomes heavier and sinks to the 
ground) to drain off and give place to the warmer I 
air above it. But this is not all. It is generally | 
known that these killing frosts of late spring and 
early fall occur only on still, cloudless nights ; 
that winds, even “ gentle zephyrs” and thin, 
transparent clouds operate to prevent them, tho 
first by mixing tho cold with tho warmer air, and 
the last by preventing the rapid cscapo upivard 
of the bent from the earth, and still further by 
creating a current downward of the cool air of 
the hillside, and upward, of the air heated in the 
valley during sun-dune. 
The fact is familiar to farmers that their corn 
is often frost-bitten iu the valleys, while it es¬ 
capes on higher grounds, hut the fact that the 
same thing was possible in mid-winter, even so 
far as to destroy whole plantations of peach 
trees on level or slightly hollow aspects, Avas 
left to bo demonstrated most fully on this cele¬ 
brated "Peach Belt," during tho period men¬ 
tioned, In tho Avhole length of this holt avo 
heard of no peach trees of choice varieties that 
survived this cold Avavo, except upon these high 
and airy aspects, where the air had free circula¬ 
tion. Ollier fruit trees suffered less propor¬ 
tionately in the order here mentioned : pears, 
cherries, plums and apple® in each of which 
some varieties escaped hi ordinary exposures, 
but a much larger proportion stood the winter 
on the elevations mentioned. These facts have 
here given rise to tho expression, “ atmos¬ 
pheric drainage," and the lessons taught us by 
these disasters aro : first, in planting fruit trees, 
to take this matter into serious consideration iu 
the selection of aspects, and second to select for 
our orchards such varieties as have escaped 
serious hi jury during the period mentioned, or 
as some have expressed it, to " plant only iron¬ 
clads.” 
I have noticed that many aro under a mistake 
about tho effect of winds upon the thermometer. 
All animals are constantly, during life, generat¬ 
ing heat, which ordinarily is passing off iuto tho 
surrounding air. Winds dissipate this heat 
Avhich causes a cooling sensation to the animal. 
The thermometer, not generating heat like tho 
animal, tho effect of winds upon it depends en¬ 
tirely upon whether they bring Avarmer 
or cooler air than tliat Avhich is normal to the 
locality. Trees in winter evidently generate 
heat, hut in an infinitely less degree in propor¬ 
tion to their hulk than warm-blooded animals. 
Htill large tracts of forest have (lie effect of 
modifying tho rigors of winter to a great degree 
aud tho fact that iu small openings iu a new, 
densely-timbered country, peaches and other 
tender fruits aro a success until the country is 
more generally cleared up, and then fail entirely, 
has led many to believe in belts of trees as a 
protection against frost; a very natural conclu¬ 
sion, but one that does not stand the test of ex¬ 
perience, except where they form a canopy and 
prevent tho nocturnal cscapo of heat. Gases are 
not Avanting, on this hike shore, to illustrate tho 
position I have taken ; ouo, which came under 
my persona] notice, I will relate. 
A nice warm basin of some two acres near the 
summit of the bluff that lines tho eastern shore 
of I.ake Michigan, and but a few rods from the 
lake, on its Avest side, and from Lake Muskegon 
on its north, well protected on all sides Avith hills 
and a dense growth of small timber, was put out 
to peach trees. Well, they did not wait the oold 
winter, they Avere all doad before it, while each 
tree put out near the water, and perhaps five 
feet above it and at least 45 feet (judging by tho 
eye) below the valley above mentioned, lived 
and bore peaches till the hard winter referred to. 
In the latter case there was abundant " atmos¬ 
pheric drainage," in the other there avss none. 
I am aware that abrupt elevations, like trees 
fences and buildiugs, have an effect to elevate 
the temperature for a short distance in every ili- 
rection, especially on the sunny side, and grapes 
will sometimes ripen in such places that Avill not 
ripen a few feet further off, aud 1 now look out 
upon tho only vine I have, unaffected in the 
as inter mentioned (except Avherc artificially pro¬ 
tected.) It stands on the northeast side of my 
two story house, trained eight foot high and is 
fourteen feet from tho building. Of thirty 
standard pears, Borne four years planted, only 
three escaped that winter, two by being nearly 
covered in a snow drift, and one by standing a 
few feet to the south but not iu tho shade of a 
thirty foot oak. 
The conclusions I have arrived at from a 
special attention to tho subject for many years, 
are that forests moderate materially tho winter 
climate in their midst and vicinity, to an extent 
corresponding with their area; that all trees 
and other obstructions to the vvitid prevent, in a 
measure, the escape of the natural heat from 
animals and protect in a measure all plants aud 
fruits from mechanical injury; that solitary 
trees aud belts haA r e a climatic effect for only a 
few feet, and that, so far as they obstruct the free 
circulation of air, they favor frost, that special 
bane of all tender fruits ; but at tbo same time 
they often have the effect of preventing the 
blowing off of snow Avhich is a great protection 
to fruit trees, shrubs, aud viuea. C. W. Gar¬ 
field, Secretary of the State Porn. Society, says 
in an essay ou the Apple Orchard "High 
