THE RURAL HEW-YORKER. 
SEPT. 8 
Jlomrstic (Bronomii. 
CONDUCTED BY EMILY MAPLE 
PITHS. 
Eat slowly. 
Be content. 
Love lightens labor. 
Never start your tiro with oil. 
It is fashionable to economize. 
Try lemon juice on cucumbers. 
Fruits are delicious for breakfast. 
TJho a cloth for washing potatoes. 
Quiet workers accomplish the most. 
Variety is the very best culinary spice. 
Air pillows in the wind, not in the sun. 
Use blue tissue-paper for wrapping up silver¬ 
ware. 
The work-basket is often a spectacle for gods 
and men. 
Rub your kitchen table with a ripe tomato to 
remove the grease. 
Never starch napkins ; they were intended to 
wipe the mouth, not to scratch it. 
Make your homo as bright and cheerful as pos¬ 
sible on rainy days. 
Do not use silver spoons to scrape kettles, or 
silver forks to toast bread. 
Wash matting with warm salt water—one pint 
of salt to two-thirds of a pail of water, and dry 
with a soft cloth. 
To sweeten a sour sponge; rub thoroughly in 
lemon juice, then rinse several times in warm 
water. 
First boil ashes in a new ironkottlo, then scrub 
with soap and sand ; (ill with clean water and 
boil two or three hours. 
When servants do not wait upon the table, let 
the lady members of the family take turns in 
serving. It is much pleasanter than for this one, 
that one, or all to jump up every time an article 
is needed. 
- ++-+ - 
DOMESTIC RECIPES. 
Quince Jelly.' Remove the down with a doth, 
cut in pieces and press tightly into a porcelain 
kettle ; just cover with water and boil until very 
soft; then strain through a flannel jelly-bag, 
pressiug gently, and to each pint of juice add 
one pint of sugar and boil twenty minutes. Pour 
into tumblers and cover with papers dipped in 
brandy ; seal the same as other jellies. 
Quince Marmalade. — l’aro and quarter the 
fruit and cut it into lit*lo dice ; allow one pound 
of sugar and one-half pint of water to each 
pound of the quince. Boil water and sugar, skim, 
and drop in the fruit carefully. Cook until the 
pieces are soft, but whole, and the sirup will jdi; 
pour carefully into tumblers or bowls. 
Citron Preserves.- I’are and take out the seeds 
and cut the fruit into pieces about two inches 
long; weigh, and boil for one hour with just 
enough water to cover them : skim out the fruit 
and to the liqnor add ns mueh sugar by weight 
as there was fruit; boil fifteen minutes; then 
replace the citron with a slioed lemon to each 
pound and boil again for fifteen minutes. Put 
the fruit into jars, boil the sirup until quite 
thick, and pour over the fruit. 
Lemon Calc. —Two cups of sugar; the yelks 
of five eggs uud '.he whiles of four, beaten sep¬ 
arately; one-half cup of water which has, been 
boiled ; the grated rind and juice of one lemon : 
two cups of tlour; a little salt; one-half tea- 
spoonful of soda, and one of cream-of-tartar ; 
bake in layers. 
Jelly. Bent, white of the egg saved from the 
cake to a froth ; add the grated rind and juice of 
one lemon, and stir in powdered sugHi- until 
stiff enough to spread. 
Corn Dread for Breakfast—Vivo handfuls of 
Indian meal, throe handfuls of flour, two eggs, 
salt, one-half tcuspoonful of soda, and one of 
cream-of-tartar ; sweet milk enough to make a 
little stiffer than batter. 
The following method of canning fruit is from 
Miss J. C., an experienced housekeeper iu our 
neighborhood. Miss 0. says that she lias cauued 
fruit for years in this way without the loss ol' a 
single jar. Although a littleout of the “ beaten 
path," wo recommend our readers to try it. 
For cuuning poaches, use four pounds of sugar 
and four quarts of water to eight cans—quart 
cans—of fruit. Boil sugar and water twenty 
minutes, skim, and let it OOOh Pure Lho peaches 
and halve, if large—if not, leave wDole ; till the 
cans and put in five or six seeds (pits) in each ; 
pour the cold sirup over them and seal at once 
as tightly as possible. Then fill a boiler with 
cold water, place an old plate or something of 
the kind on the bottom, and plunge tko cans 
therein. When the water reaches tko boiliug 
point, note the time, and boil twenty minutes. 
You can tben remove tho cans to a table or take 
tiie boiler from the lire and leave them until the 
water is cool. Try the tops several times, to see 
if they may be tightened. 
I have looked in vajn in your paper for over a 
year for a recipe to make wine from Rhubarb 
plaut. Please put it in your next issue, if yon 
have a recipe .—Boomer & Boschert Press Co., 
Syracuse, JY. Y. 
W T e cannot give one. Will some of our readers 
please favor ns ? 
®!jf Querist, 
ANSWERS TO CORRESPONDENTS. 
O. 8. FUmks .—Can you tell ino bow to keep 
my stock of bogs up to the grade they bold at 
present? They are now Borksliires on the sire, 
and Jersey Reds on tho dam. 
Ans. —There will bo no difficulty in keeping a 
stock of pigs that are now half-blood Berkshtres, 
up to as good a standard as it is at present, and 
probably an improvement may ho made by con¬ 
tinuing the use of a Berkshire boar; care should 
be taken, however, to use none but those of un¬ 
doubted purity, as there is no certainty of any 
gain in the progeny of a grade sire, however 
fine an animal he may bo himself. There is 
always a tendency to breed back among all ani¬ 
mals, and with pigs this is manifested more fre¬ 
quently on tho side of the sire than dam. I have 
never seen a moan pig from a pure-bred boar, 
however inforior tho sow, but have witnessed 
many instances of as line an animal as a pure- 
br d at tho first cross ; and at the second, even 
the fashionable markings were reproduced. For 
the East and South, there is no better breed than 
the Berkshire, but perhaps in the great corn¬ 
growing West, a dash of Chester-White would be 
bolter, giving larger size, while the Berkshire 
blood would prevent that eoarreness so objec¬ 
tionable In tho Chester. 
In many instances under my immediate obser¬ 
vation, at the second cross of Berkshire hoar on 
the “ Long-nose. Pincy-Wood'a” sow at the South, 
the result has been as fine I'olahd-Ohina pigs, so 
far as markings were concerned, as one need de¬ 
sire, and as regards form and the general char¬ 
acteristics of a perfect pig, they were much bet¬ 
ter than many shown at the Northern fairs. 
For fattening, grades are fully equal to tho 
puro-breds, usually having larger frames with the 
same quiet disposition, and nearly the same ten¬ 
dency to fatten ; hut tho breeder who attempts 
to keop up his stock by breeding grades together, 
will certainly make a failure. Whatever tho dam 
may be, let the sire be pure-bred, and improve¬ 
ment is almost certain. Oork-J’lanter. 
J. V. Collins .—The writer contemplates going 
to Georgia, during the present season, for the 
purpose of starting a milk dairy near one of the 
larger cities of that State. Now I would like to 
have tho opiniou of the Rural as to which 
would be tho host—to take grade Short-Horns 
from the North, or to rely on the native Btock of 
the country ? I have heard it stated that cattle 
taken from tho North to the Cotton Hiatus would 
not do woll. Any information you cun givo mo 
on the subject, through the columns of the 
Rural, will bo thankfully received. 
Ans. — Select real good young cows at tho 
North—that is, wherever you can find them. 
Bo sure that they will give yon fourteen to 
twenty quarts of milk a day, before they are 
moved. They should como in milk fresh about 
the timo you will have your best • market for 
milk. Have sowed corn, roots, good hay for a 
change, etc. The corn-fodder prepared at tho 
South, by stripping the leaves from Urn stalks 
and preserving them dry in bundles, is admira¬ 
ble cow feed. The cows may very well be grade 
Short-Horns, anil if they have a dash of Ayr¬ 
shire blood they will be all the better. Get 
large milkers and oasy milkers, with good udders 
anil good-sized teats : and take with you a good 
Short-Horn bull of a milking family. 
J). Bodes.— (1.) What is the nutritive quality 
of salt as a tertilizer? (2.) JIow much can be 
put on an acre without injury to the grain ? (3.) 
When is the time to apply it—sumo time before 
sowing, or can it be put oil ut the same time ? 
Ans.—1. There is no nutritive quality in salt 
worth mentioning. Its benefit to tho crop arises, 
First, from its power of absorbing moisture from 
tho air. Second, bv its action on other chemi¬ 
cals already in the soil, such as silica, lime, etc. 
2. From five to fifteen or twenty bushels per 
acre, according to the character of tho soil. On 
very heavy or wet land, salt is useless. Ou aver¬ 
age soils, eight or ten bushels are sufficient. 
If very light sud sandy, it will bear fifteen or 
twenty bushels. For tho purpose of destroying 
weeds, moss, etc., u& high as fifty bushels have 
been used, hut thirty would answer. 
3. The best timo and manner of using it would 
be as a top-dressing after the seed is sown. 
Jt. U. M., Fredericksburg, V(t. —Which is the 
Cheapest form iu which to purchase Potash to 
mo as, or to mix in a fertilizer ? 
Ans. —Gorman Potash Salts, >20 per ton, or 
1 cent a pound ; somo grades less. Muriate of 
Potash, 2>.j cts. Sulphate of Potash, 2 cts.; do., 
high grade, 1 cts. Nitrate of Potash. 9 to 10 
cts. The German Potash is much used, but the 
Muriato at 2cts., or the Sulphate at 4 cts., is 
in reality cheaper. 
//. C U'i/son .—rieaso tell me how to get rid 
of the unpleasant taste contracted by milk when 
cows are fed upon turnips. 
Ans —Tho disagreeable flavor, both of milk 
and butter from cows fed upon turnips, can be 
entirely destroyed by the use of a little common 
niter, or saltpeter. 
A. P. /lose —Please answer as soon as possible 
the following questions:—Where would be the 
best place to start a Poultry Yard- what time of 
the year, and what sort of stock would be tho 
best to start with ? 
See answer, under the bead of Poultry, in last 
week’s issue. 
T. B. Morton, Burlington, Jiacine Co., R7s.— 
Please give mo the names of one or two respon¬ 
sible firms v 1m make a specialty of dealing in 
grass seeds. 
Ans.—J. M. Thorrurn & Co.; B. K. Bliss A 
Sons; Wm. H. Carson, New York City. 
8. Rufus Mason, Purple Cane, Bodge Co., 
Feb .—I want some frodi dewberry seed. Can 
any of your correspondents supply me. If so, 
please addresH me, stating price for an ounce 
or two of them. Also seeds of tho low bush, 
largo blue whortleberry or huckleberry. 
8. It. C-, Muskingum Co., Ohio.— Can you 
inform me where I can get Bommer’s Method of 
makiug manures? Ans.—Orange Judd Co., 
N. Y., or, probably, any Cincinnati bookseller. 
(bkriilutm'f. 
RURAL SPECIAL REPORTS. 
Rockford, 111., Aug. 22. 
Corn and oats are the principal crops here. 
The yield of oats is immense, running prices 
down to 15®I8c. Corn is now looking well; tho 
fine rains for the past few days will probably 
bring it up to a full average. Fruit is very light. 
Farmers generally are feeling well. k. 
Fkeecokt, Ill., Aug. ?3, 
Everything looks well for us here. Wheat 
and oats all harvested, yielding extra heavy 
crops. Cora and potatoes have been suffering 
somo from drought, but fine rains for the past 
few days have brought them out nicely ; we now 
look for a full crop of each. Farmers are gen¬ 
erally holding wheat for better prices. w. 
Richmond, Ind., Aug. mb. 
Grain crops have yielded finely. Wheat and 
Oats threshing out well. There was a larger 
acreage of Wheat in this section than usual, 
farmers generally are holiliug for better prices; 
it brings about 1.05 now, mid is bought hero 
mostly for millers’ use. Cora, though late, looks 
well. Heavy rains in the early part of the season 
put back planting. It will yield heavy and a full 
average if not bo injured early froBts. Farmers 
have nothing to grumble about. k. 
-*..*- 4 --- 
Juniata, Tuscola Co., Mich., Aug. 25. 
Wheat in these parts has never been better. 
Frico, £1.15. Oats fair, and bring 35c\ Dry 
weather lias affected corn and potatoes consider¬ 
ably. It has been very warm, with occasional 
light showers. Farmers urc busy getting their 
ground ready for seeding, and will sow a large 
amount. Horses and cattle are down, but sheep 
and hogs remain at something near tho Old price. 
There is plenty of limber here for wood, lumber 
and rails. 1 think tiro Rural one of the best 
papers in the Union. F. A. Rogers. 
Hamiton, Franklin Co., Iowa. 
Our crops this season are extra large, spriug 
wheat, as we raise no other, will yield about 30 
bushels on au average per acre. Frobably will 
ship the coining year 750,000 bushels of wheat, 
125,000 oats, 25,000 barley, and 25,000 flax. 
Last year our wheat crop was almost a failure, 
only 0 bushels per aero—this year will go 30. 
Our Co. last year shipped wheat, 186,900 bushels, 
Oats, 108,500; Corn, 10,000; barley, 22,y50; 
flax, 24,000; Cattle, 2,448; Hogs, 9,945; butter, 
133,310 lbs.; eggs, 118,548 doz. 
E. 0. Crenelle. 
Lewis Center, Ohio, Aug. 22 . 
Corn is goiug to be a poor crop here, owing 
to a combination of mishaps. In the first place, 
there w'as a poor stand, the seed not being good ; 
then a very wet spell in June injured it very 
much ; the farmers spent twice as inueh time as 
usual hoeiog the crop. We tend our eoru here 
now mostly with the two-horse cidtivalor, a ma¬ 
jority, I think, being in favor of the riding cul¬ 
tivator. Now the severe drought is goiug le cut 
the crop very short. This is not a wheat grow¬ 
ing County, a good many of tho farmers not 
raising enough for their own use. This season 
the crop is unusually good. I had wheat that 
weighed 65 lbs. to tho bushel as it came from the 
machine. Wo are just introducing steam thresh¬ 
ers here; tho farmers like them, as their use 
causes a great saving of horse flesh, A dollar’s 
worth of wood, or 75o. worth of coal, will run 
one all day. This is all the farmer has to furnish 
beside the bands. Early potatoes are very good 
and very cheap—worth SOfoOSOc. No fruit of any 
account. Hay very abundant; oats good—tbo 
former worth about £5 per toD. the latter 20(® 
25c. per bushel. Wheat, £I.15(S>1.25. Unless it 
rains soon, it will be almost impossible to plow 
for wheat, the ground being very hard and dry. 
Practical Farmer, 
■ ■ ■ ■ - 
Easton, Talbot Co., Mil., Aug. 27. 
The Rural lias always been ray favorite rural 
paper, and reading it for a term of years had 
much to do with setting me on a farm. An ad¬ 
vertisement in its columns in 74 brought mo 
to this location. T am happy to say I am pleased 
with this County and my occupation. Will do 
all I can to advance the interest of tho Rural. 
Corky, Erie CO., Pa, 
Things look more prosperous now. Fruit, 
vegetables and crops of all kinds are abundant in 
this section. 0. d . h. 
painj liushiitiri). 
INTERESTING DAIRY STATISTICS. 
BY X. A. WILLARD. 
Senator Stabbuck in his speech before the 
State Hcnato, May 4th, on the bill for the pro¬ 
tection of dairymen against oleomargarine but¬ 
ter, gave some interesting statistics in regmd to 
tho dairy interest of tbo State. The figures, bo 
says, are drawn from the State Census, not yet 
published, and from such other statistical in¬ 
formation as ho has been ablo to consult. At 
tho opening of his speech he refers to the im¬ 
portance of the dairying business in the northern 
sections of our country—pronouncing it "tbo 
great overshadowing department of Northern 
Agricultural Enterprise,” and especially so iu the 
State of New York, and then goes on as follows : 
"According to our present information, wo 
have a population of about 45,000,600. We milk 
about 10,000,000 of cows, or about two cows to 
every uijio persons. The annual product pf 
these ten millions of cows is believed to bo :— 
cheese, about 225,000,000 pounds ; butter, about 
710,000,000 pounds. These figures include an 
estimate of the dairy products used in fami¬ 
lies of tbo producers, and which do not find a 
place in the commercial statistics. The value 
of these dairy products, estimating butter at 
tweuty-five and cheese at thirteen cents per 
pound, is : 
Cheese...$ 36.25o.u00 
Rutter.177,550,(Kill 
Total.$ 2 U» 5 1 B(Hi,<MK) 
The preservation and protection of such a 
source or wealth, yielding an annual income of 
more Mian two hundred millions of dollars is 
worthy of the best endeavors of legislators and 
statesmen. Of the 10.000,000 mil eh oows in the 
country, our own State—(New York)* -has 1,340,- 
316, leaving to all tbo other States, 8,659,685. 
Of the 8206,800,000 animal product, our State 
produces about £42,000,000, as shewn l>y the 
census, making no account of tire quantity con¬ 
sumed in tho families of the producers. If for 
this omission we estimate £3,000,000, it makes 
tho value of the dairy product of this Htate reach 
£45,000,000 annually, and leaves the value of the 
product in all the rest of the States at £161,800,- 
000. The average animal product per cow in the 
whole country, cxclusivo of our own Btate, is 
818 69 while iu this State the average annual 
product is about £34. Tho average annual 
product of a dairy cow iu this State is £15 31 
more than tho like average in the rest of the 
country. The population of ibis State, as shown 
by the census of 1875, is 4,704.491 ; while our 
entire population as already stated is 45,000,000. 
The whole vote of the last election was 8,445.- 
338, of which our State cast 1,015,502. While 
we have about ono-uiuth of the whole population 
and one-eighth of tho voters, wo own about one- 
seventeenth of all the cows in the country. At 
£35 each, the sum invested iu milch cows in the 
whole country is £350,000,000, and the sum so 
invested in this State is £46,911.060. 
To better appeciate the magnitude of the 
dairying business in certain parts of the State, 
let us look at the counties of Jefferson, Lewis 
St. Lawrence and Herkimer. I name these 
counties, because forming, and adjoining my 
own district, I am better informed as to them 
than I am with other parts of the Stale. These 
four comities have a population of 220,411, and 
they milk 227,,903 cows. At £35 per head, their 
cows are worth £7,976,605, and their average 
annual product each is £35.83. 
