450 
wanted for use. I think, in general, tomatoes 
are cooked too much. It seems to give them 
an unnatural and unusually acid taste. Even 
in making catsup, I only cook the tomatoes 
until done; say a half hour, then putting them 
carffully in a sieve, the water that first runs 
through is thrown away, then after rubbing 
the rest through and adding the seasoning, 
the mass needs only to be thoroughly scalded, 
and it is ready to be put away. I have kept 
it until June, with only a good cork in the 
bottle, as nice as any one could wish, except 
that seme would want more seasoning than 
any of us care for. Sins. W. F. A. 
- ♦♦♦ - 
ACID TOMATOES ; GLASS FRUIT CANS. 
If Mary Wager-Fisher is not opposed to the 
use of condiments, she cau utilize her soured 
tomatoes by making catsup of them, of which 
I could Eupply her with a “gem” of a recipe ; 
but before doing so I would advise her in 
cooking them for the table, to put in a slight 
pinch of baking 6oda and a dessert-spoonful of 
sugar to each quart. I learned from a colored 
cook to do this during the growing season, 
when frequent rains produce acidity in that 
luscious fruit. 
My experience with tin versus glass is in 
favor of the latter for everything. Several 
years ago, I had a like experience to hers. For 
two years past I have experimented with both, 
and find that, if kept in a dark, dry closet, 
those in glass are more apt to preserve in the 
perfect degree the natural flavor of the fruit. 
From careful observation I am inclined to at¬ 
tribute the tendency to sour to the ripening of 
the tomato at an unfavorable season. 
Speaking of cans, the bona fide “ Mason ” is 
always in three pieces—the glass jars, rubber 
ring, aud porcelain-lined, zinc top. In my 
opinion they are superior to any other kind, 
and ’tis only because our little Southern town 
has not kept them always that I am possessed 
of so niaDy useless, or comparatively so, 
“Guns,” “Queens," “Mclvillcs,” etc,—all 
these latter have the glass-lid, metal-ring ar¬ 
rangement. the latter looscuiDg its fit after a 
season or two's use. The Mason has a thicker 
rubber and a distinct ledge around the band; 
thus by renewing the former when it loses its 
elasticity, I think the jars can be used many 
years. I always test them by turning each up¬ 
side-down with the hot fruit in it. e. o. s. 
(Please give the recipe, k. m ) 
--- 
«BIT3 OF EXPERIENCE ” IN CANNING 
TOMATOES. 
Last fall 1 selected good, fair tomatoes— 
not too ripe—and prepared them in the usual 
way for canniog; when ready to put in the 
cans, about a teaspoouful of table salt was al¬ 
lowed to each cau and stirred thoroughly in 
the prepared tomatoes, which were then put 
in gla&6 cans and the covers put on. After 
allowing the cans to “cool off” the covers 
were tightened and the cans taken down cellar 
aud placed upside-down cn a sw iug-shelf. So 
far as they have been used during the winter 
they are as perfect, canned tomatoes as one 
ever ate. 
The cans were the “ Gem my reason for us¬ 
ing them was because I had them. The toma¬ 
toes were selected *• not to ripe ” for when the 
fruit is too ripe fermentation takes place aud 
acidity is the result. The cans were placed up¬ 
side down so as to allow the liquid to run out, at 
once, should they fail to bo (or to get) ail- 
tight. Such cans arc thus easily detected and 
can bo readily removed. The cellar is au or- 
' dinarily good one, not too warm aud never 
freezing. Mrs. J. E. 
Hliscxllantons. 
BRIEFLETS. 
Artemus Ward said: “ Vauity makes young 
men on fearfully small salaries wear store- 
clothes every day aud neglect to pay their 
washerwoman. Vanity makes young women 
ignore the wash-tub, tbe cook-stove, the gar¬ 
den, and other health-giving institutions of a 
like character. Vanity makes men whom Na¬ 
ture expressly designed for tin-peddlers, ha¬ 
berdashers and horse-dealers, aspire to be 
statesmen.” . . . Altcrnaniheras, Cineraria 
maritime. Glaucinm, Achyrauthes and Coleus, 
with the Bronze Ricinus or Cannas and Cala- 
diums in the ceuter, make showy beds. , . . 
. Our Young Friend must be careful about 
confouuding Cherries and Currants! . . Mr. 
J. T. Lovett says“ It is an enigma, the an¬ 
swer to which I would give much to know, 
why the hundreds, thousands, aye millions 
who have facilities for growing them yet exist 
from year to year, scarcely tasting any ot the 
delicious and heaUh-imparttDg small fruits, 
wheu au abundauco can be had for so small au 
amout of time and money.” . . Mr. E. P. 
Roe says: “ Can a man say that he provides 
for his family when he furnishes them with no 
strawberries ? Ought not people who say that 
they cannot affoul the time and money re¬ 
quired to supply their table with small fruits, 
and in consequence pay ten times the amount in 
doctor'6 bills, be placed in lunatic asylums?” . . 
The sea weeds, called by various local names, 
collected in vast quantities along our bays and 
creeks, should be composted with boue flour. 
Thus fermented the phosphate, according to 
French authorities, is rendered very soluble. 
. . It appears that the mosquito was not 
made in vaiu. Under their influence the cat¬ 
tle of Texas becomo docile and easy to manage. 
The Michigan Farmer suggests that all mos¬ 
quitoes migrate to Texas where they can he 
made useful. . . 
“ Tell me I hate the bowl ? 
IlaU. is a feeble Word. 
I loathe, abhor, my very soul 
With deep disgust is stirred. 
Whene'er I read, or hear, or tell 
Of the dark brreraoe of hell." _ 
For home use there is no better beet than the 
Early Bassano. while Early Blood turnip is as 
good as any for market. This Is a good winter 
beet if sown late, . . Plant cabbages. If 
they bring a good price, sell them ; if not, feed 
them to sheep, milch-cows and pigs. . . 
Mr. Joseph Harris says: “I sow my cabbage 
seed with a garden drill in rows fifteen inches 
apart; and that Is all there is to it. As soon 
as the plants appear, hoe the ground between 
the rows aud keep hoeing.” . . “Of course, 
it is desirable to select good, i ich mellow land 
for the seed-bed. Sow broadcast, two pounds 
of superphosphate to the square rod, and harrow 
it in and roil or rako the land smooth and level 
before drilling in the seed.” . . When tho 
the plants are largo enough, take them up 
with a fork. Let all the soil adhere that 
will. If the ground is dry, pour water into 
the holes and press the earth firmly about 
the roots and necks of the plants. 
We are told that though farmers are all getting 
better prices for produce of all kinds, they at 
the same time expect to buy seeds and 
machinery at the same or a less price than 
they paid last year. . . The Jefferson Grape 
of Mr. Kickeits is spoken highly of by thoso 
who have tested it. We have a vii o aud shall 
report in due time. . . Astronomical Con _ 
tingcncies .—If a body meet a body coming 
through the sky. . . Extract from a ro- 
markably sharp boy’s composition on tobacco: 
“The habit of usiug tobacco is very bad ; in 
fact, my Third Reader says it is disgusting. 
Even hogs won’t use tobacco. But that's be¬ 
cause they aiu’t persevering. No one likes 
tobacco the first time. And if hogs would only 
stick to it a little while, there wouldn't be no 
more said about their refusiug the filthy 
stuff.” , . Alexander Hyde says in the N. 
Y. Times, that a farmer without a wife is like 
half a pair of scissors! . . He further suys 
aud the Rural indorses it heartily :—I do say 
that tho position of a farmer’s wife is oue 
peculiarly adapted to a life of usefulness, and 
I would like to ask the frivolous aud fashion¬ 
able girls who scorn the hand of a husband¬ 
man, whether a life spent in useful employ¬ 
ment such as the average farmer expects of a 
wife, will not in the retrospect, give more sat¬ 
isfaction than one spent in the gay rounds of 
fashionable society ? . . 8ome farmers, 
lie further says, and we are very sorry 
to be obliged to indorse this too—treat their 
wives as if they were beasts of burden, made 
to rear children and do drudgery. . , 
But he omitted the further truth that such 
brutality is at least as common among 
other classes as among farmers. . . 
Seeds ot Asparagus may be sown as early as 
the ground can be worked. Sow in rows a 
foot apart iu rich, mellow soil. Keep clear of 
all weeds. Next spring, prepare a bed of deep 
rich soil and transplant to rows three feet 
apart and about two feet apart in the rows. . 
. . There arc hundreds of farmers who have 
been intending, all of their lives, to have an 
Asparagus bed, aud they still intend to have 
one. No vegetable is more wholesome or de¬ 
licious—none more profitable. Sow the seeds 
this spring and delay no longer. Or purchase 
tho roots which will save oue year of time. . , 
It seems odd to say that Pennsylvania has 
become one of the largest tobacco-grow¬ 
ing States in the Union, aud yet such 
seems to bo really the ease, as the 
production for the year 1ST9 shows. , . . 
Considerable importance appears to be at¬ 
tached to a discovery of the superior value 
and quality of flour manufactured from the 
seed of the common broom-corn. . . In¬ 
stead of searching for substitutes for wheaten 
flour, however, the proper course for our 
people to pursue is to extend the cul¬ 
tivation of wheat in all parts of the country 
where the crop can be made profitable. . . 
At this day the average tomato is no earlier 
than it was fifty years ago. . . Wo seem to 
be gaining all the time, but is it not rather 
because the old kinds deteriorate ? The 
whole experience seems like the ancient tread¬ 
mill. Wo keep stepping up and up, but do 
not get farther ahead, because the wheel is 
going back against ns —Germantown Tele¬ 
graph. . . We see that Beauty of nebrou 
potato is offered iu Hooper & Co’s catalogue 
(London, Eng.) at $3 per bushel. . . There 
is a new Strawberry called “ Cetewayo.” 
What a name for a Strawberry! 
gomrstit (gfonomir. 
CONDUOTED BY EMILY MAPLE. 
Young girls mass their hair at the back in a 
thick cluster of curls, or they roll It round In the 
large Bolt Grecian plait, and stick a dagger through 
It, or put an arrow across It. 
The fashionable stationery for ladles at present 
Is the heavy English paper In place of the thin 
French paper that has been so long In vogue. 
Among tho now fanclos for buttons are twin 
mice of dull silver, owls—the most fashionable of 
birds just now—and lady birds of red enamel. 
PEN-THOUGHTS FROM EVERY-DAY 
HOUSE. 
MRS. ANNIE E JACK. 
“AN EVERY-DAY DINNER.” 
ADELINE E. STORY. 
cat a cross in the ceuter large enough to put 
the handle through, b; put it over the handle, 
tie the corner of tho cross-cut above the 
washer, wrapping several times with twine 
or copper wire, as a paint brush is wrapped. 
Bring the cloth down und tie again and wrap 
it below tho washer. The cloth may be cut 
into strips if desired, c. n. 8. 
I have t-eeu reading the article on canning 
tomatoes, in the number of February 14th, and 
although not, perhaps, an experienced house¬ 
keeper, I have been successful the last three 
years iu putting up tomatoes. I use only the 
Mason improved jar. I have had the jar Mary 
Wager-Fisher speaks of as tho “Whitall” or 
“Melville,” and could I get them, would never 
want any other. In Albany, N. Y., where I 
have inquired, they are not kept, aud the Ma¬ 
son seems to be the ouly, or rather tho next 
best. All my cans that have been opened thus 
far, have been as nice as fresh tomatoes in 
summer. They are kept in a cellar which is 
cold—for it is desirable to have the cellar as 
cool as may be, without freezing—but it is 
not dark by any means. With mo, tho way of 
putting up the tomatoes has something to do 
with their keeping. I have tried various ways, 
but have been the best satisfied in every re¬ 
spect with the following:—After scalding and 
taking the 6kin from tho tomatoes, I cut 
them into pieces as large us I er a push into 
tbe Jar, and fill the latter full. Then, liaviug 
my wash-boiler ready with cold water to the 
depth of one third of tho jars after they are 
iu, aud pieces of grate at the bottom to keep 
the jars from breaking, I put on tho rubber 
ring aud the glass top and sot in as many jars 
side by side without touching, as the boiler 
will hold. After the water comes to the boil¬ 
ing point, I let the tomatoes boil fifteen min¬ 
utes, then if any jars are not quite full, I use 
the conteuts of oue to fill the others. I take 
one out at. a time, put on the metal band as 
quickly as possible, and after they are cool, 
put them in the cellar, where they stand until 
Our hens have been very well behaved this 
winter, and kept us supplied with eggs. We 
attribute it to a conslaut supply of buckwheat, 
scraps from the kitchen, ami plenty of water 
slightly warm, a’so to a coruer of the hen¬ 
house being kept layered with coal ashes and 
cracked oyster shells, with all the scrapings of 
lime and sand we could get. I had packed 
away in the fall a supply of eggs that we find 
quite fresh. They wore simply placed in a 
lox with salt, beginning at the bottom with a 
layer of eggs, small end down, then one 
salt, then another of eggs, and again salt, and 
so on till the box was full. They will keep a 
year if so placed, aud the salt can be used suc¬ 
cessive seasons. For breakfast, when tired of 
eggs boiled, fried and poached, we try the 
omelet here given, by way of variety : — 
Four eggs well beaten, to which is added a 
cup of milk into which haa been stirred one 
tablespoonful of cracker well rolled and a 
small teaspoouful of flour. Stir well together 
just before pouring on to the buttered griddle, 
which must bo hot but not too hot. Turn when 
it is well set all round the edge, fold it into four 
thicknesses, and turn upon a hot plate. The 
children are fond of this omelet ambit is light 
and not unwholesome. 
I think the latter part of whiter llic most 
difficult in all housekeepers’ experience, in 
providing variety for the family tabic, espe¬ 
cially when eggs and milk become Eearcc, as is 
often the case. It is at this time that tho store 
of preserves comes into requisition and a bottle 
of canned fruit eaten with warm biscuit, is us 
nice as any pudding for dessert. A very nice 
pudding, wheu milk is not plentiful, is made 
by chopping beef suet finely, mixing with flour 
in which a little baking powder has beeu mix¬ 
ed dry. Thun moisten with water to a rolling 
consistency; spread with black currautjam; 
roll up, beiug careful to close the ends. Then 
roll it up iu the pudding-cloth, tie, aud put 
into boiling water. Boil two hours. It is very 
good. 
A very simple variely is made by putting a 
cupful of rice into a pudding-bag, leaving room 
for it to swell to three times its size when tying 
up. Boiled two hours and then eaten with any 
6weet sauce, it is a very wholesome dessert, 
for young people especially, whose meat-eat¬ 
ing propensities have sometimes to be restrain¬ 
ed, but whose hunger must be satisfied. What 
a time it takes to prepare the three meals a 
day that must bo ready when the time comes! 
Aud jet we know it is part of our duty, aud 
the more cheerfully wo agree to its import¬ 
ance, tho better it will bo for all the family 
circle, for 
"Never, novor, oh nover, earth’s luckiest sinner 
Hath unpunished forgotten the hour of his dinner." 
Now that it has become a custom for every 
village butcher to send ont wagons iu every 
direction with fresh mutton, beef and veal, 
there is scarcely a farmer in the more thickly 
ectllcd portions of the country, who may not 
have fresh meat for his table at least three 
days in the week during the warm, mouths 
and that is when he wants it most, for through 
the winter he has had of sausage a plenty with 
beef of his own fatliug aud killing kept fresh 
for weeks by being packed closely in snow 
and allowed to freeze. 
With tho butcher’s boy blowing his horn every 
other day before her door, and a good garden 
at her back, rich, golden butter aud cream in 
her cellar, fruit lresh and luscious ready to 
drop into her bauds, with promise on every 
side of “more to follow,” the country house¬ 
wife of all housewives in the world, may be 
6aid to stand iu clover. She may any day 
spread her board with a dinner fit for au em¬ 
peror. aud if she will place a few fresh flowers 
in the center, the eye as well as tho palate 
will be pleased. It i3 not so easy to prepare 
a meal in winter. 
Here is oue, however, which “our folks” 
have just pronounced “as good as need be.’ 
Bread, light, crisp and flaky made from home¬ 
made yeast aud butter—we never think of 
calling good, fresh butter unwholesome at our 
house. A loiu of mutton baked. It was first 
prepared by seasoning with salt and pepper, 
then dredged with flour to form a crust to 
“ keep iu the sweetness.’’ With this we had 
canned tomatoes slewed slowly half an hour 
with a little butter pepper and salt; potatoes 
and turnips well mashed and flavored with 
salt and cream. We prefer tho kohl-rabi to the 
turnip earlier iu the season, but it seem3 to 
grow stringy with age. For dessert we had 
apples cut in halves after oeing pared, and 
baked with a lump of butter the size of a 
hazel nut and a teaspoonful of sugar put in 
the hollow made by “ scooping" out the core, 
a little water was added to the bake-dish and 
turned on the apples when taken up. Tbis 
was eaten warm. That was tho dinner, plain 
hut substantial and to hungry workers, appe¬ 
tizing. Below I give the recipe for a pudding 
which is a favorite at onr house, also my way 
of makiug yeast. 
Balter Pudding. 
Two eggs well beaten; one pint butter-milk j 
one tablcspoouful sour cream; a rounding 
teaspoonful of soda; a little Ealt and flour to 
make a mass so stiff that it would keep the 
shape of a very rough mountain if made into 
one. Stir in ripe berries, cherries or currants 
—or in the absence of these, the dried fruit— 
till they are as close together as the stars in 
the Milky Way look to be- Steam two hours. 
Serve with cream—not the mixture of milk 
and yelk of eggs used by city housewives—aud 
sugar to which a little nutmeg may be added. 
Yeast. 
Boil six medium-sized potatoes, cut in halves, 
in three pints of water with a haudfnl of hops 
tied in a cloth. Have ready in a pan a cup of 
flour. When the potatoes arc done, turn the 
water scalding hot through a colander onto 
the flour, 6tirring it until smooth. Mash the 
potatoes through the colander and when luke¬ 
warm add a eup of goodycast. 
THE CANNING OF TOMATOES. 
Take a round stick and put an iron washer 
on it two inches from the lower end, making 
it fit tightly : a. Take a round piece of cloth, 
—a worn-out woven undershirt is the best 
material—about 16 or 18 inches in diameter; 
llow to Moke a Dish-Mop. 
