4884 
THE RURAL NEW-YORKER. 
535 
box with the extract, place on top of the starch, 
cover with another layer of starch, anti place 
a piece of perfumed paper over all. Cover 
tightly and set aside for a week. 
BUTTER. 
Much has been written about making but¬ 
ter, some of it good and some uot so good, 
but l have failed to see any good advice given 
to those keeping but one or two cows. It 
seems to me we should try to make as good an 
article for home consumption as for market. 
Recent experience in buying butter has 
brought the subject very forcibly to mind. 
We had the misfortune to get butter very 
nice-looking on the outside, but, wheu cut. 
wo found it variegated. Now I admire flow- 
era of this description, but not butter. When 
I was married a dozen years ago, l left my 
childhood’s home in “Yankee,” Erie Co.. Pa., 
and have since made my home in “Penny- 
mite,” Venango Co. Before coining bore 1 had 
scarcely hoard of such a thing as “milking 
strippings” for butter or cream, but as this is 
the practice here we soon learned how. 
When milking, divide the milk, that is, 
milk the last part by itself, and after cooling 
put it into the cream crock; any cream not 
used for table or otherwise is also added. I 
churn at least twice a week, and in warm 
weather oftener, find wo have good, sweet 
butter, other things be lug favorable. My 
theory is that it takes so long to gather 
enough cream for a churning, that it becomes 
old-t asting before churning. Another trouble 
I had at first, was to make butter of uniform 
color and not variegated. I wanted to make a 
nice article, but, why was it.so streaked, light 
and dark? At last an “old maid’ told me 
thut I di<l not work the salt well through it 
when first working. She also said that uo 
amount of after manipulation would remove 
this difficulty. F soon found this to be correct, 
and now lean make as nice, sweet butter from 
one cow as can lie made from half a dozen. 
Four of our little folks have hud the whoop¬ 
ing cough this Summer. I found that greasing 
their chests with chicken oil at bed time and 
keeping them out of all drafts, prevented, in 
a great measure, the hard coughing and 
strangulation. c. e. jack. 
HINTS. 
Foh an emetic, I prefer a mixture of ground 
mustard and water, to salt and water. Pro¬ 
portions: two or three teaspoonfuls to a pint 
of water. 
Mustard leaves—they come a dozen in a box 
—are an excellent substitute for the popular 
plaster. Dip into a dish of water, and apply 
to the affected part. 
A mixture of salt and water makes a good 
gargle for a sore throat. 
Common baking soda, applied either dry 
or wet, will relieve the eruption caused by 
poison ivy. 
Drink buttarmilk instead of so much water 
during the hot months. e. l. 
cat-tails. 
Tie a bunch of cat-tails with a bright satin 
ribbon and tack to the wall by the side of a 
mirror or picture. Try it, and see how pretty 
is the effect. mbs. c. 
DOMESTIC RECIPES. 
GREEN CORN PUDDING. 
Grate the corn (or cut and scrape it) from 
a dozen large ears, add to it a quart of sweet 
milk, two tahlaspoonfuls of melted butter, a 
tnblaepoonful of sugar, u little salt, and the 
yelks and whites of five eggs. The beaten 
whites should be added last. Cover aud bake 
slowly 45 minutes Remove the cover, aud 
brown delicately. 
STEWED CARROTS. 
Scrape and boil until almost tender. Cut 
into email dice aud return to the saucepan 
with two small onions minced, a little chop¬ 
ped paisley, a cup of milk, popper, salt, and a 
big spoonful of butter. Simmer for 80 min¬ 
utes, and serve hot. mks. e, j. g. 
corn cakes. 
Cut tender, sweet corn, that has been boiled, 
from the cob; to each cupful allow an egg 
and a tablespoonful of milk or cream. Beat 
the eggs until light, add the corn and milk, 
aud thicken w ith just enough Hour to hold the 
ingredients together; season, aud cook upon a 
griddle the same as batter cakes. Test a little 
first, aud see if it is of the proper consistency. 
An excellent luncheon dish. 
COUNTRY COOK. 
TO CRYSTALLIZE FRUIT. 
Select the finest fruit of its kind, leave on 
the stems, dip into the whites of eggs, which 
have been beaten to a stiff froth, and then 
cover with powdered sugar. Place upon paper 
and set in a cool oven until the icing becomes 
firm. Pile in a glass dish and set in a cool 
place until wanted. j. b. 
STEWED CAULIFLOWER. 
Boil in salted water uutil teuder, cut into 
small clusters, pack stems downward into a 
vegetable dish, aud cover with draw n butter 
made as follows: Take a pint of milk, let come 
to a boil, thicken with a small spoonful of 
flour made smooth with a little milk, add two 
spoonfuls of butter, salt, and squeeze ill the 
j"uiae of a lemon. A few bits of the yellow 
peel may be added. Cabbage prepared in the 
same w ay. except that it should bo chopped 
before cooking, is not to be despised. 
_ E. A. M. 
TO DESTROY MOTIIS IN CARPETS. 
E. C. A. writes that upon the recommenda¬ 
tions of a friend, she saturated the edges of 
her carpets w Itfi strong alum water, as a pre¬ 
ventive of the ravages of the moth, and has 
found it to work like a charm. The carpets 
were not injured by the solution, and the 
moths were entirely exterminated. 
CUTTING WARM BREAD. 
Girls, don’t haggle into a warm loaf of bread 
for dinner, but rather, when you mold your 
bread the lost time, have a deep tin (round or 
squaie), grease it, then cut off small pieces of 
dough (as for biscuit), then dip your fingers 
into a little melted grease, pinch off a piece of 
dough, roll it. quickly around in your hands 
and drop it into the tin. Grease your fingers 
again and do as before. Fill the tin a little 
over half full, lot rise, and bake. Break them 
apart while warm. This is uci trouble, and it 
looks so much more inviting than a plateful 
of haggled up warm bread, aunt molly. 
SODA WATER. 
One pound of white sugar, one quart of 
water, oue ounce of tartaric acid, one table¬ 
spoonful of (lour, whites of two eggs, one 
ouace of flavoring. Dissolve the sugar in the 
water, put over the fire, thicken with the 
flour, add the acid, then remove from the 
stove, and when cold add the beaten eggs. For 
one glass take two tablespoonfuls of the above 
Dissolve half a teaspoouful of soda in a cup of 
cold water and pour very slowly into the glass 
containing the mixture. sage. 
QUESTIONS ANSWERED. 
BOILED FROSTING. 
Please tell me how boiled frostiug is made! 
E. A. 
Ans, —Take one cupful of granulated sugar, 
put into a clean till with just enough water to 
dissolve it, boil briskly until it “ropes” from 
the end of the spoon, turn while hot upon the 
beaten whites of two eggs aud stir until cold. 
PICKLING ONIONS. 
Please give recipe for the above. h. p. 
Ans.— Belect small white onions; peel, and 
let stauil in strong brine for four or five days, 
chaugiug the brine twice. Make a fresh brine, 
not strong, heat to a boil, throw in the onions 
and boil five minutes. Drain and pack in glass 
jars. Fill up with scalding vinegar to which 
you have added white peppor-corns, whole 
mace aud cloves. Screw down the covers and 
keep in a cool place. You may use them in 
two months. 
FRENCH MUSTARD AND WORCESTERSHIRE 
SAUCE. 
How are the above prepared? a. e. m. 
Ans. —We cannot give the true recipes used 
by the manufacturers of these condiments, but 
the following recipes will be found good imi¬ 
tations of both French mustard and Worces¬ 
tershire sauce:— 
For the musturd: take four tablespoonfuls 
of English mustard, two teaspooufuls of 
salt, one each of white sugar and white 
pepper, and two of salad oil. Mix these in¬ 
gredients iu a bowl, then wot with vinegar 
(celery vinegar is best if you have it) to a 
stiff paste, add half a tablespoonful of onion 
juice, aud beat very hard for four or five 
minutes. Put into a small bottle, cork tightly, 
and set aside (or a few days before using. 
For the sauce: Take one quart of good vine¬ 
gar, two small teaspooufuls of Cayenne pep¬ 
per, two tablespoonfuls of walnut or tomato 
catsup (struined through a thin muslin), three 
shallots, and three anchovies, each minced, a 
tablespoonful of salt, and a small teaspoon- 
f ui of ground cloves. Put into an earthen jar 
aud set in a dish of hot water. When scald¬ 
ing, strain through a niusliu bag, let stand a 
day, again bring to a scald, removing any 
scum that may arise; bottle and cork at once. 
HorslimPii Arid Phosphate. 
.Halirs a Coolinar Drink. 
Into half a tumbler of ice water put a tea- 
spoouful of Acid Phosphate; add sugar to the 
taste.— Adv. 
-♦♦♦- 
Profeasor llornford’a Baking Powder. 
restores the nutritious phosphateslostwit.il the 
bran in bolting. No other does this.— Ada. 
URtattUantou* 
WORTHY 
Of Confidence. 
AVCR'C Sarsaparilla is a medicine I hut, 
M I C.f» o during nearly 40 years, in all 
parts of tlm world, lias proved its effi¬ 
cacy as the best blood alterative known 
to medical science. 
SARSAPARILLA & 
genuine Honduras JSarsapari I la iis its 
base, and its powers are enhanced by 
the extracts of Yellow Dock and Stii- 
lingiu, the Iodides of Potas-ium and 
Iron, and other potent ingredients. 
iQ your blond vitiated by derangements 
of the digestive and assimilatorv func¬ 
tions? |s il tainted by Scrofula? or 
does it contain llte poison of .Mercury 
or Cnubtgioiis Disease? 
-rue loading physicians of the United 
* nt .stales, wlm know the composition 
of Ayer’s Sausapwulla, say that 
nothing else so good for the purifica¬ 
tion of tho blood la within Hie range of 
pharmacy. 
nidi V ,J -V tho use of this remedy is it 
''•*1.1 possible for a person who has 
corrupted blood to attain sound health 
and prevent transmission of tho de¬ 
structive taint to posterity. 
TUnDDIIPUl V etl’ecliverenovation' 
inUnUUUnLY of t he system must 
include not only the removal of cor¬ 
ruption from tlii 1 blood,but its enrich¬ 
ment and tDu strengthening of tho 
vital organs. 
PCI t A DI C witnesses, all over the 
nLLIADLL world, testify that this 
work is better accomplished by Ayer’s 
Sarsaparilla than by any other 
remedy. 
pi nnn that is corrupted throughdis- 
DLUUU ease is made pure, and blood 
weakened through diminution of the 
red corpuscles is made strong, by 
A y f.r’S S.\ its a p v ri i .la . 
Plimrviwr ^ ll " autl building 
run 11* T 111 la up the system require 
time iu serious cases, but. benefit will 
lie derived Iroiu the use of Aykr'k 
Sarsaparilla more speedily than 
from anything else. 
for which like effects are 
falsely claimed, is abun¬ 
dant in t lie market, under many names, 
but. the only preparation that hits stood 
thotest of lime, and proved worthy of 
the world’s confidence, is 
A/er’s Sarsaparilla, 
PREPARED BY 
Dr. J. C. Ayer &. Co., Lowell, Mass. 
Sold by nil druggists: Price 1; 
six bottles for §5. 
MEDICINE 
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Nervous and Phyxloat Debility. Premnture De¬ 
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SHAVING 
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o 
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“BUHACH’’ 
THE GREAT CALIFORNIA INSECT 
EXTERMINATING WONDER! 
Endorsed by Profes¬ 
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Henry, E. \V. llilgard. 
A J. Cook, aud other 
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Do not poison your 
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ItUMACH 18 perfectly hurmleee Inhuman ami 
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#1 00.00 will bo paid for any Insect of tho 
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your Druggist for II, or send for circular. 
BUHACH PKOIHJC1 N(l A A1FIJ. < <>., 
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40 Cedar Street, N. Y. 
RADLEY’S 
SUPERPHOSPHATE. 
For twenty-three year* Bradley* Superphov 
abate has been the standard fertilizer of New Frig 
bind, as It Is nOYV of tl)e United Stales. Il owes its 
superiority to having all i be cl omenta of plant food 
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BRADLEY FERTILIZER CO. 
Ronton. Max*, iinrl Rochester. N. v 
ANNUAL SALES, OVER 50,000 TONS. 
This high-grade 
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crops of superior 
quality aud quan¬ 
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food The high 
standard for which 
it has been noted for 
TWENTY 
YEARS 
past will be strictly 
maintained. 
For pamphlets, address 
CLIDDEN & CURTIS, 
General .Selling Agentn, Heaton, Alims. 
NOVELTY BONE WORKS PHOSPHITE, 
Manufactured by the Novelty Hone Works, at West 
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Our 1*20 I lluxl n*t«‘d Poultry Book. 
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