47© 
THE RURAL NEW-YORKER. 
SEPT. 45 
Bonifstir (fcoiiomi). 
OONDUCTED BY EMILY MAPLE 
PRESERVING FLOWERS, ETC. 
Mint flowers and leaven may be beautifully 
preserved by covering them in every part with 
melted sperm. The simplest way is to cut a 
candle into pieces and melt it in an old saucer on 
the back of tho range—it must not be botenough 
to smoke. First dip in the stems; the sperm 
will harden almost at once, so that the stem may 
bo held while immersing the (lower or blade of 
the leaf. Dip but once and that quickly 'The 
process is too severe for dedicate petals, molting 
them as it were together; of others the heat will 
change the colors. Variegated leaves such ns 
those of the Pelargoniums, Maples, Ivies and 
fancy-leaved Caladimns will perhaps give tho 
beet satisfaction. When arranged into boquets 
or wreath* they are loss liable to curl if pro¬ 
tected by a glass globe, like those used for wax 
flowere; still, if not so protected with a little 
care in keeping them out or the dust and in a 
coolish atmosphere they will retain their form 
and colors for months. 
Ferns may be selected any time during the 
Bummer but ono must carry a large book while 
gathering them. Subject the book to a pressure 
until the fronds are perfectly dry. ] t is well then 
to press them with an iron. 
Perhaps tho best way to preserve Autumn 
leaves it o iron them immediately after gather¬ 
ing with & moderately warm Iron upon which 
white wax has boon rubbed ; iron each nui face 
but once; a|iply wax for each leaf. 
PITHS. 
Be kind. 
Be prudent. 
Do not scold. 
Air your cellar. 
Use a butter-knife. 
Why do you go to tho Fair ? 
Always keep a clean dish-cloth. 
Do not pour oabbags water down the kitchen 
sink. 
Give catnip-tea to infantB instead of soothing 
sirup. 
Exquisite neatness is necessary in the siok- 
room. 
Sprinkle rock-aalt over a duity carpet beforo 
sweeping. 
Washing soda and nuslakcd lime will remove 
paint from wood. 
A brick floor will cause iron-mold almost as 
soon ns iron itself. 
To look ns beautiful as she oan is the duty of 
every true woman. 
Clean nil-cloths with milk and water ; a brush 
and soap will ruin them. 
Don't forget your spectacles or note-book 
when you go to the Fair. 
Give jour wives all the money they can make 
from tho butter and eggs. 
Tumblers that have had milk in them ought 
never to be put into hot water. 
So bring up your child that he has but to act 
in company as he does at home. 
Belter an “ingrain" upon the parlor with a 
few choice engravings than a “velvet” with 
hare walls. 
A spoonful or so of stewed tomatoes in the 
gravy of cither roasted or fried meat is an im¬ 
provement. 
Husbands, if you cannot afford to taka your 
wives and children to tho coming fairs, stay at 
home yourselves. 
An old negro oook say», “ Bass am powerful 
good in ebery ting but chil u. Dey needs some 
oder kind ob dressin.” 
Do’ not keep your parlors for company, but 
use them yourselves. To ba sure it may make 
a little more work, but why not try to make 
home pleasant for yourselves and children ? 
DOMESTIC RECIPES. 
Apple Jelly .—Take nice, tart, juicy apples— 
Fall Pippins are nice—quarter and if tho cores 
are at alt defective remove them; boil, with 
just enough water to cover them, until tender ; 
turn into a cotton bag and drain three or four 
hours; to each pint of juice add one pound of 
sugar and the juioe or a small lemon; boil twenty 
or twenty-five minutes. In making jelly, always 
skim whenever there is anything to remove, and 
it is always best to test it before pouiingout. A 
good way is to drop a little iuto a glass of cold 
water and if it falls to the bottom at once it is 
done. 
Grape Jelly .—The fruit should not be too 
ripe; wash, remove tho stems and put into a 
porcelain kettle with just enough water to keep 
from burning; eirnmer until the grapes are 
soft, then strain through a cloth or flannel bag, 
and to each pint of juice one pound of sugar ; 
hi il twenty minutes and just before it is done 
add one teaspoonful of dissolved gum-arabic to 
each pint. 
Iced Grape*. —Choose largo bunches of fine, 
ripe grapes, removing any that are imperfect; 
dip them into the w hites of eggs, drain, and roll 
in powdered sugar until well coated; hang up 
the bunches by a string until the icing is perfect¬ 
ly dry. 
Grape Wine. —Crush the fruit but do not 
break the seeds; strain, and to every quart of 
juice add three quarts of water and four pounds 
of sugar; put iuto a keg which should be Will 
and as it works off, fill up with wiue which has 
been saved for the purpose ; after it has ceased 
working, bung up and do not disturb it for six 
months ; it may then he drawn off and bottled, 
or put into & clean keg. It is best not to use it 
until it is a year or two old. 
JIow to Km-]i Grapes. —But iuto boxes holding 
five or six layers with sheets of paper between 
each layer; place in a cool, dry collar or room; 
the temperature should not be above 45°. An¬ 
other way is to suspend a barrel hoop from the 
ceiling, seal the stems with hot sealing-wax 
and attach the small end of tho bunches to the 
hoop. 
Mangoes. — Select small, green muskmelons ; 
remove a piece an inch and a-half wide and two 
or three inches long, the widest in the middle 
an<l tapering at each end ; remove the seeds 
with a teaspoon and attach each piece to its own 
melon with needle and thread. Four over them 
a hot brine and lot them stand over night; in 
tho morning pour off the brine and renow it; 
when cold, fill them with a mixture of chopped 
cabbage and tomatoes, small cucumbers, small 
onions, if liked, nasturtion seed, thin slices of 
horse-radioti, whole cloves, cinnamon-bark, salt 
pepper and mustard seed. Sow each piece into 
its place and lay them iuto a stone crock ; poor 
over them hot vinegar, not very strong, and let 
them remain over night; in the morning pour 
it off and cover with strong, boiling vinegar. 
We thank Miss C. of New Jersey for the 
following good recipes: 
Grape Preserves. —Th6 fruit should be ripe, 
yet firm; cut each grape in two with a sharp 
knife and remove tho seeds; to each pound of 
fruit a pound of sugar; put tho sugar into a 
kettle with just enough water to dissolve it well 
and let it boil five minutes; then throw in tho 
fruit, boil ten minutes and skim out; cook the 
sirup until quite thick and when almost cold 
pour over the grapes. 
Peach Jelly.— Boil the fruit with just enough 
water to keep from burning until soft; strain 
through a cloth, and to each pint of juice one 
pound of sugar; boil fifteen minutes—twenty at 
most. 
Pound Jumbles. —One-balf pound of butter; 
oue-half pound of sugar ; two eggs ; one pound 
of flour ; oue-half of a teaspoonful of soda and 
one of cream-of-tartar; roll thin, cut with a 
tumbler and bako in a quick oven. 
Lemon Cream. Pie. —One grated lemon; one 
onpof brown sugar ; one cup of cold water; the 
beaten yelks of three eggs ; two tablespoonfuls 
of flour. Beat the white's to a froth and stir in 
three tablespooufuls of powdered sugar aud when 
the pie is done spread it over the top and return 
to the oven to brown. 
RURAL SPECIAL REPORTS. 
Tkoy, O., Sept. 1. 
•Chops are fine throughout. Wheat and oats 
thresh out heavy, rye and barley ditto. Corn 
looks well. 
Dayton, O., Sept. 2 . 
Wheat and corn are otu largest grain products 
iu this county. Wheat is all in and threshes 
out well; farmers are holding for better prices. 
Oats are extra heavy, running iu some cases as 
high as 43 pounds per bushel. Rye ip above an 
average. Flax very heavy, in fact the heaviest 
ever seen iu this section. We have also had an 
extra heavy hay crop which has had the effect 
of putting prices away down. Corn looks well— 
it is at least two weeks late. The planting sea¬ 
son was wet and cold and iu many cases it had 
to be replanted. Tho warm weather for the 
past work put i t ahead fiuely—but as it changed to 
cold yesterday it may bo put back again—as it is, 
it looks fair for a good average—no fruit of auy 
account. This (Montgomery Couuty) is the 
center of the Ohio Tobacco region. There were 
G.000,000 pounds raised in this county last year 
—the crop this year, except in a few cases, looks 
very well and will probably bo fully up to last 
year's average. Wheat is now bringing fl 15; 
oats, 25@28c.; corn, -15o.; rye, 53c.; flax-seed, 
*1; barley, G5c.; hay, $8 per ton ; potatoes, 75c, 
per barrel; eggs, 10c. per dozen; butter, 20c. 
per pound; tobacco, good leaf, 7c, per pound. 
This town is a large manufacturing center. This 
year, there were more agricultural implements 
made and sold here than in any former year— 
and tho manufacturers report a much bettor 
feeling among farmers throughout the country— 
also easier collections. k. 
Akron, o., Sep. 2 . 
We have had it in the nineties for the past 
week. It is very cool to-day and we are a little 
afraid of frosts which would prove very damag¬ 
ing to tbe corn and tobacco crops here. k. 
SI’BIN(/FIELD, 0„ JSopt. 3. 
Cool and pleasant here. Almost too cold for 
corn which wants more hot growing weather so 
as to ripen it beforo frosts. Wheat is averaging 
about 13 bushels to the acre—the crop uot com¬ 
ing up to expectations. Oats are fine and 
heavy. Rye and barley a good average. No 
fruit. rr 
Columbus, Ohio, Sept. 4 . 
Tub State Fair will be held here next week. 
A visit to the fine grounds of the State Fair As¬ 
sociation, situated about two miles from the 
center of the city, shows them to be in good con¬ 
dition and all arranged for tho reception of 
exhibits. Borne of tbe live stock is already on 
tho grounds. The entries for this season are 
very large, especially iu the Btock and agricul¬ 
tural machinery departments, and the prospects 
aro that this year’s Fair will bo a grand success. 
Corn is the principal crop in this county, and 
though late, looks well. Rye, oats, barley and 
wheat thresh out heavy—farmers are holding 
what little wheat is raised here for better prices. 
Fotatoes look flue and will yield largely. The 
show for fruit is very small. It has been very 
cool for tbe past few days. We want some more 
good Lot growing weather. w . 
Mr. Vernon, o., Sept. 6. 
Warmer weather to-day, This will help along 
corn which lias felt the effect of the past few 
cold days. Wheat, Oats, Rye and Flax aro extra 
heavy this year, aud wo aro holding for better 
prices. B 
Manskiei.i», o., sept. 5 . 
Every thing looks well. Corn is now well ad¬ 
vanced and we are not afiaid of frosts. Wheat 
threshes out very good, averaging, in some cases, 
as high as forty-live bushols to the acre. Oats 
and Rye also average large yields. FJax and 
Barley Hre extra heavy. Wo have no fruit of 
any account aud will have to depend on outside 
markets for our apples. o. 
— »»♦ 
Bloomkjbi.j>, ct., SepL. 7. 
Dear Rural; —A rainy day, gladly welcomed 
by most of tho community, keeps me housed. 
Tho September skies have been so clear, and 
tho temperature so nearly perfect, since my 
arrival bore, that tho house, in the day time.*has 
seemed like a prison, and I have boon among the 
fruits, (lowers aud holds as much as possible. 
The season is considerably earlier than usual, 
aud tho crops farther advanoed. Tobacco is 
nearly all cut and housod iu good condition. 
The number of acres plauted iu towu is not so 
large as in some previous years, consequent 
on tho Blow sale aud low price, but this year’s 
crop is, iu quality and quantity, for eaoli acre 
equal to any for several years past, and Lopes 
are entertained of an improvement in the mar¬ 
ket. But although safely housed, there are 
other dangers that environ it, such as pole-rot, 
bad sweating, heating, etc. It is a crop requir¬ 
ing much care and anxiety- which do not cease 
until it is sold and the money received in pay¬ 
ment therefor is safe iu hand, for many of tho 
tobacco buyers have met heavy losses during 
two or three years past, and their promises to 
pay are uot considered so “gilt-edged" hb 
formerly. 1 
Tho grass crop was only moderate but of good 
quality, and the second crop, known as *• rowen " ! 
or “ aftermath ” is very light, as is also the fall 
feed in the pastures, caused by want of sufficient 
rains during the past two months. The streams 
and wells are quite low- aud the rain-he aring 
clouds that greet us this morning bring more 
joy than is often produced by the brightest suu- 
shiue. 
The crop of potatoes is large and fine. The 
potato beetle has ceased to bo the terror he once 
was. The cultivation of rye seems to be a little 
on the increase. It requires but little labor, and 
usually gives good returns, say, on moderate soil, 
thirty bushels from an acre, while the present 
price of straw aids materially kqmakiug the total 
receipts quite satisfactory. With the present 
price of labor Indian Corn pays a fair return, 
but it can scarcely compete with the great north¬ 
west. 
Fruit is not abundant here this year, apples 
aro scarce and uot fine; pears show a better 
crop. Peach treeB do not flourish here. Grape 
culture has been neglected. It is strange that 
when, for an hour’s labor each year, an abundant 
supply iu varieties can be had, it is the exception 
to find a grape-vine on % farm or in a garden 
unless it be of the native variety that is good for 
nothing except to smell and prepare as jellies, 
jams, etc. The Isabellas and Gatawbas do not 
ripen here—bnt there are plenty of other good 
varieties hero that do succeed. l. a. r. 
£l)c foulfni gari. 
COMMENCING THE POULTRY BUSINESS. 
Those who contemplate keeping fowls will, 
for several reasons, find September about the 
best timo of the year to commence operations. 
The house can then bo built aud all necessary 
arrangements made boforo the cold sets in. 
After deciding what breeds yon wilt keep, pro¬ 
cure them in time for them to settle down to 
the premises in good season before winter. 
Good poultry can be purchased cheaper now, 
when the breeders' yards aro too full than at a 
later period; and birds are now advanced 
enough to Judge how they will turn out. Unless 
extra show birds are wanted, in which case a 
little later will ho better. Pullets, about to 
commence laying, can now he procured, in 
which case their keeper can tell how many eggs 
they wifi lay a year through from the commence¬ 
ment, aud as eggs aro dearer iu winter than at 
any time, the full benefit can be got from 
pullets which will, if batched early, begiu to lay 
before old hens that are now molting. For a 
farmer, therefore, or one going into the business 
with the intention of making eggs for market a 
specially, September is decidedly the moHt de¬ 
sirable month. Young stock can now be pur¬ 
chased in large numbers quite reasonably, and 
those who have not the conveniencies or time 
for raising them, can get as many as they may 
want cheaper now than at any other season 
from those who have bred them on a largo 
scale, and thereby avoid all the risks that attend 
breeding them. But here let me caution the 
buyer of one very important tiling: be sore you 
procure your stock from yards of strong, healthy 
fowls or wait till you oan do so. I have known 
great failures to occur through neglect of this 
point. If yon think of breeding from your 
stock, procure pullets from one yard, aud 
cockerels that are uot related to tho pullets 
from another, and let them be of as good a breed 
aud condition as possible. 
If you intend to breed early chickens for mar¬ 
ket, January or February is early enough to 
start with your fowls, if all other things aro 
ready beforehand, bo that yon can go right to 
work; but then you must begiu with pullets 
that were hatched early iu spring the year be¬ 
fore; late-hatched pullets will not do, as you 
will not got them to sit early enough to get out 
chickens that will make broilers at a good price. 
There is no money in late birds, as they bring 
too low a figure to pay for the raising, where 
food is not very cheap. Those who want more 
information in regard to the best breeds to 
keep, management etc., will find such informa¬ 
tion in the Rural of last autumn. 
Henri Hales. 
■ ■ - 
MOLTING. 
During this operation of nature, all tho 
feathered tribe suffer in some degree. While 
somo breeds of fowls pass through this trying 
period with comparatively little trouble, others 
are vei-y much affected, as we see in tho case of 
the Spanish class. Nature takes advantage of 
this process as a special means to lighten the 
burden of old ago. Fowls are always out of 
condition and often unwell. If they should 
reach au unusually advanced age, molting gener¬ 
ally eases their sufferings, for they pass away 
during this season. I Lave known a hen to live 
to the ago of eight years, looking very old and 
infirm the last year of her life, but without any 
visible symptoms of sickness; but she died at 
this season. Nature’s demaud is to throw off all 
the old feathers aud to replace them with a new. 
brighter, fuller, more perfect and beautiful 
covering. This must naturally be a great drain 
on the system, rapidly bringing down the condi¬ 
tion of the patients. All the component pails 
for the construction of the new leathers aro 
taken up iuto the system of the bird through its 
food. Feathers ar’u composed of very strong, 
tough material; iu fact, it is difficult to see 
what could he much harder with tho same 
elasticity, to endure the flapping and knocking 
about of tho wiugs, tail, and other parts of the 
body for one whole year, with so little waste. 
How wisely tho arrangement of molting annu¬ 
ally was designed by the Great Architect of 
Nature to repair all losses that occur to the 
feathered race! As broken feathers never grow, 
they must start anew from their roots. Many 
varieties of fowls suffer much while moiling, for 
they shed so many feathers at one tune that to 
replace them requires a greater effort then it 
would if they only shed a few at a time as some 
other fowls do. 
While undergoing this process all fowls re¬ 
quire a good supply of nourishing food, plenty 
of broken oyster shells aud crushed bones to¬ 
gether, with animal and green food, if kept in 
confinement. It is while molting, that some 
diseases will make their appearance, especially 
cholera, Good, fresh water, kept in a shady 
place, should be supplied, and if a few dropB of 
tincture of iron are added to their drinking 
water, it will benefit them. h. h. 
Or 
