MAY 45 
THE BUR At HEW-VOR KIR 
P. Woodruff. Exploration ot a Rocky Shelter In 
Summit County, Ohio. I!y M. C. Read. Was La 
Salle the Discoverer ot the Mississippi? Letter 
trom Pierre Margry. The Numeral Adjective In 
the Klamath Language of Southern Oregon. By 
Albert S. Gatschct. The Sign-Language ot the 
Indians of the Upper Missouri, In 1832. By col. G. 
Mallery. Wampum Belts ot the Six Nations. By 
Rev. w. M. Beauchamp, correspondence.—Relics 
In Vermont; Relics In Michigan; Works In Ohio. 
Linguistic Notes; By A. S. Gatachet. Index ot 
Articles on Arcliieology, Anthropology and Eth¬ 
nology, which appeared In American and English 
Periodicals during 1S79. By C. 11, S, Davis. Edito¬ 
rial Notes.—Book Reviews; New Books. 
This magazine Is particularly adapted to the 
lover ot antiquities, as a source or information and 
enjoyment. Those less Inclined to appreciate Its 
merits, cannot fall to pronounce It or much value. 
Harper’s Macjazink.—C ontents: The Red River 
of the North, Henry Van Dyke; Old Catsklll, HeDry 
Brace; Music and Musicians In England.—II., Mrs. 
John Lillie; bn chloris Walklnge In Ye Snowe.—A 
Poem, Robert Herrick, with an Illustration; The 
Shad and The Alewlte, James W. Milner; Home 
Studies In Nature.—II., Mary Treat; When?—A 
Poem, A. T. L.; Tne Metropolitan Museum ot Art; 
“Salgama Condlta.”—A story, Mrs. Lizzie W. 
Champney; White Wings: A Yachting Romance, 
William Black; Civil Service Reform In New York, 
Edward Cary; Our Beginnings, Angelina Teal; 
Lost.—A Poem, Alfred H. Louis; Our National 
Guard, Colonel II. M. Boles; Mary Aoerley.—A 
Novel, R. D. Blackmore; To a Bluebird.—A Poem, 
George P. Guerrler; Editor’s Easy Chair; Editor’s 
Literary Record j Editor’s Historical Record; Edi¬ 
tor’s Drawer. 
The American Naturalist. — contents: The 
Structure and Action ct a Butterfly’s Trunk, Ed¬ 
ward Burgess; The Critics ot Evolution, J. S. Llp- 
plncott; Hall’s Second Arctic Expedition, Ellis 
Horner Yaruall; Sketch ot North American An¬ 
thropology In 1ST9, otla T. Mason; Editors’ Table; 
Recent Literature; General Notes; Zoology; An- 
tnropology; Geology and I'aUeontog; Geography 
and Travels Asia; Microscopy.—organisms In Ice 
from Stagnant Water. American Society of Mlcro- 
scopists; Scientific News; Proceedings oi Scien¬ 
tific Societies; selected Articles in Scientific Se¬ 
rials. 
An examination is necessary to untold the char¬ 
acteristics ot this magazine. It treats of various 
phases of natural science In such a manner as to 
entertain the reader as well as to impart Instruc¬ 
tion. 
Demokest's Magazine.— Contents: Picture In Oil, 
“ Wild Flowers”; The Columns of St. Mark’s, Steel 
Engraving; Colored Steel Fashions; Zenobla, 
Lizzie P. Lewis; Bessie, James Grant; A Memory, 
Harriet Ware Stillman; An Old Tramp, Margaret 
Lee; A Great Vexation, Rose Geranium.—As she 
Sees It—As He Sees It; Rhapsody of a carpet, Mar¬ 
garet B. Harvey; Three celebrated opals, K. M. 
H.; May: Eileen A’roou, Edy th Sherwood; A Farm¬ 
house in tua Black Forest; The Beauty of the 
seasons, E. B. Cheese borough; Talks with Girls— 
Human Work, Jennie June; The Trumpet Major, 
Thomas Hardy. Chapters 15, lc, it ; The Little 
Italian Wanderer, corlnne; The Home of a Vien¬ 
nese Artist; Architectural Design of a Church; 
House and Homo; Young America's Corner; Fancy 
Work; Editorlum; World of Science; Fashions; 
Ladles Club. 
Domestic Monthly. Contents. Fashions, Il¬ 
lustrated; A Bowl of Surturbrand, by M. A. Lorll- 
lard; Love’s Message in the May, Poem, by Caro¬ 
line A.Merighi; Ill-Nature; Some lime. Poem, by 
Lucy Marlon BUnn; Art Papers, by Our Art Con¬ 
tributor ; The Soul’s Paradise, Poem; Beside the 
Stile, Poem; Finding Rest, by Marie S. Ladd, The 
Ends of the Earth, Poem ; A Missed Opportunity, 
I’oem ; Fact, Rumor and comment; Regeneration 
Poem, by M. S. L.; The Popular Favorites ; House¬ 
hold Department; New Books ; Notes ; The Fate 
of a Fast Y'oung Man, Poem; Answers to Corres¬ 
pondents ; Mosaics; Publishers’ Department. 
-- 
Beware of Idleness, tho listless Idleness that 
lounges and reads without the severity of Atudy, 
the active idleness for ever busy about matters 
neither very difficult nor very valuable. 
An Indian at San Diego, Cal., was told that a 
voice through the telephone was that of the 
Great Spirit, and when It said, •• Give up those 
stolen horses," he Immediately confessed that he 
was a thief. 
jfomrstir (toitomji. 
CONDUCTED BY EMILY MAPLE. 
CHURNING EXPERIENCE IN “EVERY¬ 
DAY HOUSE.” 
ANNIE L. JACK. 
An article in the Rural, of April 23, has 
forcibly reminded me of some of the exper¬ 
iences of my own life, and I have jotted them 
down to add to tho repLies that will doubtless 
bo sent in on tho subject. When I first came 
to “Every-day House" and went through the 
duty of inspection of the premises, I was very 
curious to understand the use of a large wheel 
that filled up a corner in one of the cellars. 
These apartments are light and airy, and the 
one I mention adjoined the milk room, where 
was kept with scrupulous neatness by the 
housekeeper the milk of ten cows. “Oh! 
ma’am,” she said, in auswer to ray question, as 
to the use of this circular piece of furniture, 
“that is the dog-power,” and I then learned 
that the process of churning was accomplished 
by the handsome collie dog, with which I was 
just, making friends. But I found out soon 
that Collie was not so tractable as he seemed; 
that he had an intuitive knowledge when 
churning day came, even if the regular clay 
was changed, and took opportunity to go vis¬ 
iting on those particular mornings, leaving the 
Canadian "help” to dothe work of butter mak¬ 
ing. The churn was a heavy square box, and 
I thought it too hard work for the girl alone to 
attend to, as was often the case iu busy sea¬ 
sons. So wc began to purchase anew—and of 
that trying time our attic can well testify. 
Several Canadian patents were tried and 
failed—one in particular excites my indigna¬ 
tion even now when I see it among the other 
cast-by tools In the garret. It was a box—not 
very deep but square—with wheels inside aud 
a crank handle. I have forgotten the patentee, 
bat have often wished he had to turn it for 
every purchaser till the butter came. I am sure 
he would confess the punishment greater than 
he could bear. The work of turning the crank 
was not hard; but the time it took before 
there was any sign of butter, would have tried 
Job worse than any of his troubles. Never 
Bhall I forget one summer night of that trying 
season, walking up the green laue with a 
friend, discoursing of many things, and enjoy¬ 
ing the moonlight and flower-perfumed air— 
there came to our cars as we neared the house, 
a shrill peculiar note. / knew it too well; for 
with every turn of the handle of that churn, 
one cog wheel touched another and gave out 
a peculiar and hideous shriek. But my friend 
stopped aud listened, “ What a strange noise! 
a bird in distress evidently ” was the observa¬ 
tion, and f was thankful that the zealous 
churner, seeing our approach, had stopped the 
dismal noise, for it was the girl who, after 
churning the greater part of the day, had 
brought out the churn to the night air, and 
with laudable ambition was determined to make 
it conit: before bed-time. But that was the last 
time I could be induced to try it, and, almost 
in desperation, I wrote to the agent in our city 
to send me a Blauchard churn then highly re¬ 
commended in the leading agricultural jour¬ 
nals. I have no interest in the sale of these 
articles ; know nothing of them or their maker 
except the comfort I have felt from the use of 
mine ; but peace has reigned triumphant since 
its arrival, six years ago. It makes as good 
butter as any I have tried, and we have never 
failed, winter or summer, to have it come in 
good season, wilt ordinary care. The children 
find it no task to churn, so easy is its motion, 
and I have no motive in recommending i; but 
a true sympathy with suffering butter makers. 
-- 
THE CAN QUESTION AGAIN ! 
When the can discussion was firstopened by 
Mrs. Wager-Fisher, I resolved, though much 
interested in the subject, to keep quiet; but 
the more I read about it the greater becomes 
my concern and (slight) indignation, and as 
there is a long time before tomatoes are ripe, 
I feel impelled to advance to the rescue of 
glass jars (Mason's Improved in particular), 
rubbers and metal rings. 
I have used glass jars—and only glass jars— 
such as the Dexter, Hero. Gem, aud Mason's, 
for years and years, and have never had the 
riugsor rubbers stretch enough to cause mo the 
least trouble, but I cannot explain the reasou, 
as I take no particular care of them, only when 
I wash aifd put them away, i place the rub¬ 
ber inside aud loosely screw the cover on. 
This is done to keep the cans ventilated and 
tree from scent. I have no fault to find with 
any of these cans—although the Mason, with 
the porcelain-lined top, is my especial favorite 
—viuless it is because they will not stand as 
rough usage as cast-iron ; and I eaunot under¬ 
stand why so much fault is found by some with 
the Masou, as I consider it an exeelleut keeper 
aud easy to seal ami unseal. 
Most cans will sometimes trouble one a little 
about opening (it depends greatly on the con¬ 
tents: maple sirup is often very hard), but by 
pouring warm—not lot—water on the top of 
the can aud renewing it or leaving it on a few 
minutes, I do not liud it necessary for hands 
strouger than my own to unscrew it. 
I think Mrs. Wager-Fisher's failure to 
keep her tomatoes was owing to their 
being iu too warm, or not cold enough a place. 
I keep tomatoes aud all carnied fruitand jellies 
in a dark, dry cupboard iu a very cold, but not 
freezing, cellar, and eousider it essential that 
euuued Hull, to keep well, should be put away 
from light aud heat. I think it possible, hut 
not probable, that th<5y fermuuted from being 
6tale, over-ripe or not hot enough when canned, 
but if fruit is kept in a cold plaeo and is good 
a mouth after canning, I considerit almost cer¬ 
tain to keep a year or more. I am very much 
prejudiced against using Ttu caus for fruit that 
is at all acid, as the actiou of the acid on the 
tin must render it more or less unhealthful, but 
if Mrs. Fitter will use any of the above cans 
and be careful to have her tomatoes scalding 
hot (I like them best baked) when canned, 
keep the caus reversed a couple of hours and 
then put them in a cold place, I am sure the 
contents will keep as long as 6he wishes. 
Hoping she will have the best of success this 
season, I remain a true friend of all busy house¬ 
keepers. S. Jenny Patten. 
DIPPING CANDLES. 
I have dipped caudles for many years, and 
think iuy method is easier than that published 
in the Rural of Sjpt. 13th. I wind the wicks 
around a bakiug-iiu, the shortest way. Then 
cut. open and twist them around a straight 
stick, six on each stick, as that is about the 
number for my kettle, which is a tall three- 
gallon iron one. I allow ten such wicks to 
eaeh pound of tallow. Place two chairs, with 
wide fronts to support the poles (old rake 
handles will answer) ; lay down some boards 
between chairs, covered with waste papers to 
catch the drippings. It is best to prepare the 
wicks the day previous. Heat the tallow hot 
in the kettle, set it into a large pan that will 
not leak, so that if any should run over, the 
pan will catch it. Keep hot water on the stove 
near you all the time, as you will need it to fill 
up the kettle, after the candles begin to grow. 
Place your chair convenient to your kettle and 
make it your business to stay there till the 
caudles are large enough, which will take 
from 38 to 30 times dipping. The first time 
the wicks arc dipped they must be straightened 
by stripping them down with the fiogers, aud 
place them an inch apart ou the rods. After 
that two sticks may be dipped at a time. Keep 
the kettle as full as can be and not run over 
by adding hot water. Dripping candles is 
work that cannot be put aside till it is finished 
after it is once commenced. If the tallow-aud- 
water gets toocold in tho dipping kettle, it may 
be reheated, and if the tallow is short, the ends 
ot the caudles may be cut off and melted, and 
put in the dipping kettle. I usually do this, 
so as to use up the tallow as closely as possible. 
The Bolling of Woolen Cloth. 
Wool or woolen cloth ought never to be 
boiled as some recommend in coloring it. It 
may be heated, but should never be brpught to 
the boiling point, as that makes it tender, as I 
found to my sorrow a number of years ago, 
when coloring woolen stockings. They soon 
looked as though the moths or mice had been 
at work at them. Aunt Edith. 
“ Which is the Best Churn.!,”, 
I think I can help Elinor Brooks out of her 
dilemma. If she will try the “Acme,” or 
“ Revolving Barrel Chai n,” she cannot fail to 
be perfectly satisfied with her choice, as we 
are with ours, having purchased one of that 
kind last fall. Ours is one of the smallest size 
made, holding 10 gallons, capable of churning 
the cream of from one to eight cows. It is 
simple, easy to clean, having no inside fixtures 
and no cream adheres to the sides, that is not 
churned. The butter comes, with us, in 10 or 
15 minutes, several times coming in five min¬ 
utes. When the cream is thick and cold, as it 
is in winter, I warm a pan of milk and put it 
iu the churn with the cream. 
Mrs. L. J. Carpenter. 
DOMESTIC RECIPES. 
Strawberry Pudding. 
Cream, a cup of sugar and a tablespoonful of 
butter: add the beaten yelks of five egg6 and 
two cups of fine bread-crumbs soaked in a 
quart of sweet milk. Flavor with lemon or 
vanilla. Pour Id to a deep pudding-dish and 
bake uutil the cus.anl is “ set." lioll a pint 
pf nice strawberries in powdered sugar, spread 
over the pudding aud cover with a meringue 
made of the beaten whites and three table- 
spnonsfnl of powdered sugar. Return to the 
oven until the top is delicately browned. 
Chicken Pudding, 
Cut up a tender fowl into small pieces and 
boil slowly one-half hour. Season with pep¬ 
per aud salt. Put the pieces into a dish to 
cool, and set the liquor aside for gravy. Make a 
batter of a quart of milk, three cups of sifted 
flour, two tablespoonfuls of melted butter, 
four well-beaten eggs, two teaspoonsful of 
baking-powder and a little salt. Put a layer 
of chicken into the bottom of a baking-dish, 
pour a cupful of baiter over it, then another 
layer of chicken and batter until full. Have 
batter for the upper crust. Bake in a mod¬ 
erate oven for about an hour. Skim the gravy 
saved, boil down, thicken, season, add a little 
chopped parsley aud pass with the pudding. 
A. B. 
guMi cation*;. 
-- 
CANNING TOMATOES. 
Recently the subject of tomatoes has been 
discussed, acid I believe there is one item 
which has not been mentioned, viz: that to¬ 
matoes should be thoroughly cooked before 
canning; if, on using, you find them too thick, 
add a little water. This has been my practice 
for years, and I have had good success. I thiok 
the kind of cau matters little, providing it is 
air-tight. Here is my mode of preparing 
them for the table;—put them in a sauce-pan 
—any kind you like, as yon cau have them 
prepared for the table iu one-haif hour. To 
one quart of tomatoes add a lump of butter 
the size of a walnut, half a teaspoontul of salt, 
a little pepper and one heaping tablespoonful 
of sugar; if grauulated, two, as it roils off the 
spoon; and break iu small piecesof stale bread, 
while- they are- cooking; you can use crackers 
but I like bread best. Do not put iu too much, 
or make it too fine. People have frequently 
asked me how my tomatoes were prepared— 
they were so nice. It is amusing to hear 
people talk about buying them at nine eenls 
a quart, as we are obliged to pay eighteen or 
twenty cents. A friend recently gave me a 
recipe for making a nice starch polish, which 
I will also give the Rural ladies, as I think 
it excellent. 
Chinese Starch Polish. 
Spermaceti four ounces; white wax, two 
ounces; steariue, or paralliue, one-half ounce; 
ultra-marine, blue, one-half grain. Melt to¬ 
gether and let cool: use a piece the size of a 
hit kory-nut, for one-haif dozen shirts: put in 
the starch while cooking, also add one tea- 
spoonful of kerosene. The clothing should be 
dried first, and then dip bosoms aud wrist¬ 
bands, cuffs, etc. in while it is as hot as you 
can bear your haudsjn it, and rub it thoroughly 
into the cloth ; dry the articles. Then make 
a thin, cold starch; dip them in and roll them 
up about two hours before you wish to iron 
them. To do it well, you should have a pol¬ 
ishing iron, which costs 40 cents here. First 
iron the bosom tho usual way; then lake a 
dean cloth; dip it iu warm water, aud slightly 
moisten the bosom ; take the hot polishing 
iron and rub it quickly back aud forth over 
the goods, uot making ioug strokes. 1 think 
this an excellent thing where people live in the 
country and do not have the benefit of a skilled 
laundress. Several years ago oue lived near 
me, aud t occasionally would go in and watch 
her work, and she kindly instructed me iu 
tho art of ironiug starched clothes, and I have 
since found it a great benefit to me, for when 
I must change help, as wc all must sometimes, 
and the ne*v girl does not know how to starch 
clothes well, I cau instruct her myself, and 
I rarely have to show her twice 
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