Esta blished 1848 
K l'' Th I\EEl\l\TRS.MlCH, 
BRATQxgth reshfu 
Sn.'rr 
ALLENGE WIND MILLS 
torious stall ratrs. Over 7,000 in 
ittlnao in every State arid Torri- 
■ of the u, 8. It is a section wheel— 
boon made by the present Co. for 
years; In all that time not ono has 
Mill Co..Kalamazoo, Mich. 
force- 
or. 
Peerless Farm Eugiuo. 
Simple. Strong, Durable, Rosette Wheel 
anti perfectly Self-regulating. avoiding 
UXJ wearing Joints, Also.Steveu's Pony 
SEPARATOR AND THE I 
Af>IEIUittfARt»A. 
I-^r r tv , rtnif) 
aN D JOMESTic 
STEAM ENGINES 
JJAGE EV Tii' SEISED 
* rti r n 
rH^T^E a PP K S. 
JULY 34 
THE RURAL NEW-YORKER. 
470 
Feather pillows can be cleaned and punned 
without removing the feathers, by taking tbe 
pillows, laying them In a bath tub, scrubbing them 
with a scrubbing-brush dipped In a solution of two 
tablespoon fuls of ammonia to half a pall of warm 
water and rlnBe them thoroughly. Lay them out 
on the grass to dry, turning them frequently; and 
at the last pin them to the line for a number of 
days, and when quite dry beat them with a rod- 
This is to disentangle and lighten the feathers. 
-♦ 
Suggestions for Visitino.— The question as to 
the amount of clothing to be taken on the occasion 
of a visit is one to which due consideration should 
be given before an Invitation Is accepted, or many 
annoyances are likely to ensue. On the one 
hand, while 1c is best to take a full supply of 
everything likely to be needful, Including an ample 
stock of linen, yet wjjen one’s destination is In the 
country—at a distance, perhaps, of some miles 
from the nearest railway station—then the trans¬ 
port or boxes and trunks assumes a serious aspect. 
If the friends to whom the visit is to he made 
habitually receive fashionable people, then It Is 
Important to be provided, so that you may preserve 
the harmony of the entire party; but If the house 
is one where no particular style is kept up, then It 
Is out of place tor visitors to be accompanied by an 
extensive and expensive wardrobe. 
With regard to linen, visitors’ washing Is almost 
Invariably sent out. The visitor should make out 
a proper list, to save all trouble and mistakes, and 
should settle the bill heraeir when the articles are 
returned, and not suffer the hostess to defray 
these expenses, even though she offered to do so; 
because then the vlBltor has only herself to con¬ 
sider when the question arises as to what number 
of articles should be sent. 
Duraistir touflmg. 
CONDUCTED BY EMILY MAPLE. 
PEN THOUGHTS FROM “ EVERY-DAY 
HOUSE.” 
ANNIE L. JACK. 
Already the busy housekeeper feels the re¬ 
sponsibility of the next three-quarters of the 
year upon her shoulders, and must calculate 
what fruits to secure for the season of frost 
and snow. With us all kinds are scarce. Of 
tree fruits, cherry and plum, Ihere are none, 
while all the small fruits have to be gleaned 
from the bushes. So we begiu with strawber¬ 
ries and try to secure a supply before drought 
shall wither them. I always find the first fruits 
really the best. In making preserves of this 
fruit we are careful to pick dry, and, when 
stemmed, to place them on flat dishes over¬ 
night, with powdered sugar sprinkled thickly 
over them. There is a flue sirup in the morn¬ 
ing, and the berries do not break up. Rasp¬ 
berries aud auy other soft fruits are improved 
by this method. I often think what a blessing 
it 16 that during the “ heated term " fruit is so 
plentiful. Dwellers in cities complain that 
wheu it reaches them It is often stale and un¬ 
wholesome, and it should be the business of 
every fruit grower to see that only fresh, ripe 
berries go to market. If housewives would 
also refuse to buy crude vegetables aud fruit 
picked too ofteu in a conditiou of unripeness 
that secures linuness for carrying to market 
those who bring in supplies would soon find 
it to their advantage to improve the quality of 
their produce. In preserving, especially, is 
this needful, for how often has a half-decayed 
peach spoiled the jar; one or two over-ripe 
plums caused our choice cans to ferment. But 
good, ripe, sound' fruit is at this season of the 
year a necessity to the system, cooling and 
correcting impurities of the blood, yielding 
the phosphates, carbonates aud sulphates that 
are important ingredients in the masonry of 
the human body. 
CANNING FRUIT. 
ELINOR BROOKS. 
Now that the fruit-canning season has come 
again, the 1 Domestic ” columns of the news¬ 
papers will be lull of directions for the pro¬ 
cess. And yet, uftor all that has been, or can 
be written about it, there are two old. adages 
on which beginners may most safely rely, aud 
they are : •’ Practice makes perfect," aud “ Ex¬ 
perience is the bc6t teacher.” Duriug the first 
two or three yeuts that 1 attempted canning 
our own fruit, 1 probably lost from 35 to 50 
per cent, of all that 1 put up, aud although 1 
took a thousand times tne care to have every 
step of the process exactly right that I now do, 
the result is now bo different that 1 seldom 
lose a siugle can. 
Many a time in my despair cm r the bubbling, 
bursting cans, I resolved never to attempt it 
agaiu, aud yet when the next basket of beauti¬ 
ful, fresh fruit was brought in, the sight would 
be so iuspiriug that I would gather up courage 
and try again, only to bo again disheartened 
by failure. But, as in nearly evury undertak¬ 
ing, perseverance at last conquered ; and 1 can 
now fill the cans aud set them away without 
the slightest fear of being startled by a pistol¬ 
like explosions at some future time. Probably 
some of the Rural readers are now having a 
similar experience and are searching the papers 
for “ help in their lime of need so great is 
my sympathy for them in their discouraging 
and wearisome work that I would gladly lend 
them all the aid I can. 
In the first place be sure that tbe fruit is fresh- 
picked and not over-ripe. Strawberries areper- 
hapt tbe hardest to keep, and if they have been 
more than 24 hours off of the vines they seldom 
keep well or are of good flavor. If they have 
soured in the slightest degree before canning, 
they will have a disagreeable, acrid flavor, 
even if they keep without fermenting. 
Next, be sure that the fruit is thoroughly 
cooked, so that all the air- cells are broken and 
the air expelled. Twenty min ites' cooking 
is not too long for berries and cherries, and 
tbe most of pears and peaches will bear from 
one-half to three-fourths of an hour without 
coming to pieces. Better let them break to 
pieces slightly than to run tbe risk of ferment¬ 
ing, as they will 6urely do if not well cooked. 
Have liquid enongh on the fruit. Some 
fruits, like strawberries, need no water added 
to them; others need considerable. At one 
time I had much trouble keeping Black-caps 
and lam confident now that they were too 
thick as they were poured into the cans. They 
should have liquid enough to float in and fill 
ail the little spaces between the frnit. There 
is no necessity for heating the cans. If they 
are set on a thickly-folded, wet cloth there is 
not “the slightest danger of breaking.” New 
cans are more apt to break than those that 
have been used. Lastly, put the cover on as 
soon as the can is level-full. Do not heap the 
fruit up so that when the lid is pressed on the 
seeds any juice will be trickling over the out¬ 
side—perhaps gumming the ring so that it will 
not turn easily. Screw only moderately tight 
at first, but firmly as Boon as cool enough to 
handle. 
It would hardly seem necessary to say that 
tbe cans should not be opened until wanted for 
use, yet a friend told me that one Winter, being 
surprised at the amount of fermented fruit 
that was brought on her dining-table, she ex¬ 
amined the fruit closet and found that nearly 
every can had been opened. Upon being 
questioned her “ curious hired girl,” confessed 
to having opened them. She •* had wanted to 
see what was in them and didn't know it could 
do any hurt." 
Dried Berrlea. 
For some years I have thought I must can 
my Black-caps for winter pies, but last year, I 
bad more thau I cared to can, aud I spread 
them on earthen plates, sot them in the oven 
until they turned red, then put them out in 
the sunshine, aud in 24 hours they were nearly 
ready to put away in paper bags. In the Win¬ 
ter, just before wanted for pies, I poured boil¬ 
ing water on them, covered closely and in a 
few miuutes they were swollen ready for use. 
Wheu baked in pies none of the family could 
tell the difference between tbe dried and the 
canned ones, and it certainly was easier work 
to dry them. 
Will some of the Rural friends be kind 
enough to give their experieuce with Patent 
Fruit driers ? Not large ones but small and 
cheap, simply for family use. 
DOMESTIC RECIPES. 
Date Cake. 
Two eggs, one-half cup of sugar, one cup of 
molasses, oue cup of sour cream, one teaspoon¬ 
ful of soda, one teaspoonful each of cinnamon, 
nutmeg and cloves. Stir rather stiff with flour 
Then add a piueh of salt and one large cup of 
dates cut fine. Babe in a slow oven. 
Tumbler Cake. 
One tumbler of white sugar, one tumbler 
of flour, two tablespoousful of butter, three 
teaspoonsful of baking powder, whites of ten 
eggs, flavor with lemon extract. 
Pie Plant Pie. 
Line a plate with rich pastry, then add one 
cupful of Die plant chopped fine, one cup of 
sugar, one egg well beaten and a small piece 
of butter. Cover with pastry and bake slowly. 
Crenm Cake. 
Whites of four eggs, one cup of white sugar 
two teacups of flour, oue cup of sour cream, 
three teaspoonsful of baking powder and a 
pinch of salt. Flavor with vanilla. 
Wipe Tomato Pickle. 
One peck of tomatoes, three pounds of sugar, 
oue ounce of cloves, one quart of vinegar, one 
ounce of cinnamon, one-half ounce cf ginger 
root. Slice the tomatoes, scald the vinegar 
sugar and spices together, pour over the 
tomatoes hot. Leave twenty-four hours, 
then put all over the Are aud cook ten min¬ 
utes, then take out tomatoes, cook down the 
juice and pour over. Mrs. M. Aldrich. 
Genuine Scotch Oatmeal Cakes, 
Ingredients : oatmeal, water and salt. Mix 
very stiff Into oblong cukoB one-eight inch in 
thickness and bake on boards before an open 
fire. By the addition of one or two eggs and 
substituting milk for the water these oat cakes 
cau be made more appetizing, but this is, of 
course, a departure from the original recipe. 
Wind Pill#. 
Halladay Standard. 
VICTORIOUS AT 
Phila., 1876—Paris, 1878 
2 & Year* iu Die, 
GUARANTEED SUPERIOR 
To any other Windmill Made. 
17 SIUS-I MAN TO 45 HORSE POWER 
Adopted by th* leading R. R. Co.'s 
and by the U. .S. (font, at 
Port# and Garrisons. 
$3,000,000 worth now in Use. 
Send ror Catalogue “B" and 
Price List. 
II. Si WIND END. A P * P CO., 
Batavia, Ill. 
Adams Wind Mill, 
N/Na Works In a lighter breeze 
1/ /5s than any other. Governs 
r / 54 itself perfectly. Khop- 
ij/> 3a oration can not be Inter- 
ifered with by Ice or sleet 
Y\ yri storms. Well tuude, 
l\M Strong, Humble. If- 
1 \lp lustrated circulars of all 
. \ kf onr g-oods sent free. Ad- 
dress MARSEILLES 
^ MFG. OO., Marseilles, 
La Salle Co., III. Send 
for Catalogue " C.” 
m 
WATERTOWN 
Wind Mill. 
Send for Descriptive Circulars to 
H.H. Babcock & Sons, 
WATERTOWN, N. Y. 
I. X. L. WIND MILL. 
For Simplicity, Durability and 
Power th is^m ul has no equal. itj^ 
Works well no - 
derail ctrenin- VLj ctjHEfcJaaP #afti 
stances ; never f 
gets ont of or- M if I 
der We warrant all onr M rjfl 
nulls. Circulars and de- /W V /I 
scriptive catalogues sent iW 7*1 
free on application to the ^ I FI 
Strong and Durable 
WILL NOT 
SHRINK, SWELL 
WARP, or 
BATTXEiu the Wind 
ALSO, TH* 
BUCKEYE 
■WJySaE force 
Never F 
Wlntei 
tte'Sem 
wnean^n— •Trents 
weismmt ,. rlee j 
IMPROVED CALIFORNIA 
__ A WIND MILL. 
f eed Grinder and a perfect Rotary Mo. 
i turn attachment, without gearing, the 
1 power belug communicated by the lift 
ft or up stroke of Pump Rod. Can be used 
r\ for cutting feed, churning ftc The 
\\\ beet, cheapest and most useful power in 
»\\ the market. Full particulars, circulars, 
sc.. sent Iree, Address the Manufao- 
CLARK ft CO., Somanauk, li.n. 
Implmentj* attfl padtinerg. 
Here You Have It! 
SWEET CIDER! SWEET CIDER! 
A mill that will grind fifty to sixty bushels of 
Apples per hour, combined with a press that will press 
Seventy-five gallons at a press'ng. Do not fail to 
send for our New Tllnstrated Catalogue of Cider 
Machinery, manufactured by the 
HIGGANUM M’F'G CORPORATION, 
Hiicsamiiu, Ct. 17. *4. A. 
Manufacturers of Agricultural Implements of every 
11 ooori nfi nr< * 
LA DOW’S JOINTED 
nmi ai Smoot 
HARROW. 
Being Jointed In the center, l* adopted to both 
smooth and uneven surfaces. Acknowledged 
the best of the kind, and will pulverize and 
cover seed better In one operation, 
than going over twice with others. 
Made with both Chilled Vfetal 
and Cast Btei-l Discs pol¬ 
ished. Send for clrculnr 
and price list. .Man¬ 
ufactured by 
WHEELER <St MELICK CO., 
Albany, K. Y., for the United States. 
By Everett & Small, Boston, Mass., for tbe N. E. 
States, and by Budlostg ft Co , Aurora, Ill., for Ill., 
Iowa, Wia., Minn., Neb., Kans. and Mo. 
“ Also, La Dow’s Disc Corn Cultivator.’’ 
THE WORLD 
n and Fertilizer 
sown reguJated by 
EMPIRE 
