588 
THE RURAL NEW-YORKER. 
heavy work and management, and the son’s 
wife plainly says—at least by actions—that 
the long-tried sister only holds her place by 
sufferance. 
What is Bbe to do? Her years of steady 
work in the jog trot of housekeeping have un¬ 
fitted her for any position but tb#t of servant 
in some other household, and before that can 
be at all a pleasant outlook, there must be a 
grand regeneration of mistresses as well as 
servants throughout the land. There are at 
the present time numberless farmers’ daugh¬ 
ters who have only this prospect in life, and 
they spend their flays and year* brooding 
over it, becoming discontented, yet unable to 
help themselves. There Is no diminution in 
their self-sacrificing efforts in the home; there 
is no shirking of the duty of daily life; but 
the feeling is there, and it leads to tho state of 
mind in which wo found ‘‘Charity” when siie 
commenced telling her ‘‘reveries” in the Ru- 
kai,. I notice that a writer characterize* her 
as likely to be a chronically discontented wife; 
but I do not agree with him. A girl who will 
cheerfully sweep up, and begin again for her 
careless brothel's, will do it for her husband 
and ber own boys. Nor are tho remarks 
about marriage any more to the point. 
This young girl is only one of a vast com¬ 
pany who may never marry, even if they live 
outside of Massachusetts, where there is such 
a surplus of women. In Boston alone there 
are 30,000 working women, and there are 
thousands la every State and county, who do 
not depend on the earnings of men for their 
daily broad. It is proved by statistics that 
there are more girls born than boys; LNo, 
there are more boys born than girls; but more 
girls survive the trials of infancy.—Kn.j so 
all cannot marry, even if paired off, and 
many of tho youth of this country found a 
death on the battle fields, and still more died 
of sickness brought on by war’s hardships, 20 
years ago, w ho would uow have been in the 
prime of manhood. Young men go out ex¬ 
ploring new countries too, and leave the wo¬ 
men at homo. Business fails, uud whole fami¬ 
lies of girls are left without resources, and I 
think it is t he duty of every father and mo¬ 
ther In the land to see to it that their girls 
have in their fingers a way to make an honest 
living, so that, they need not be tempted to 
marry for a home, as many do. 
I saw a wearv, sad-looking woman yester¬ 
day, and heard her story from a friend. She 
had been a farmer’s daughter, and faithfully 
remained at home. When the father died 
and the farm was divided, her share was very 
small, and she lived out as companion to a 
querulous invalid for some years. Youth had 
fled before her work on the farm was over, 
and her brother’s wife did not want any old 
maid sister in-law about. When she lost her 
situation by the death of tho sick lady, she 
married an old man in tho same neighborhood, 
becoming a third wife, and owning to him 
and others that she married for n home. The 
tired look on her face, aud the general hope¬ 
lessness of her manner betokened a wrecked 
life, and yet she is remembered by old friends 
as a rosy-cheeked, lighted hearted girl, full of 
enei gy, roadv to put her hand to anything 
in tho work of the farm and home. 
This is only a type, but it fills ono with sad 
thoughts, aud I do not wonder that Mrs. 
Livermore asked “ What.shall wo do with our 
daughters?” Lot parents think of it; let them 
learn what direction the tastes of their child¬ 
ren take, and strive as far as lies in their power 
to give thorn the advantages they need to fit 
them to earn their bread. It is not always 
asy to mceitam; tut observation willutlast 
bring out tho proper talent to bo cultivated. 
I know a young girl whoso homo was broken 
up, of which she had boon chief working house- 
.maid aud cook, and at 25 she had to begin to 
think of providing food aud clothing for her¬ 
self. She tried several things unsuccessfully, 
till the neighbors began to jeer and say she 
was not fit for anything. They took her their 
old bonnets to be re-trim mod (she had often 
done it for them), until ono day a friend who 
ttdmirod her good tuste in such things, sug¬ 
gested that she become apprenticed to the 
millinery business. She had a little money, 
enough to barely keep her, but at the eud of 
ayoar she found she hud discovered her forte, 
and uow she earns a good living, and has set 
up in business for herself. Give the girls a 
chancel If they are faithful in helping 
mother, take their future into consideration; 
put them into a position to be able to refuse a 
man if they do not lovo him, and to hold up 
their heads in honest, womanly independence" 
ABOUT BERRIES. 
Berries, berries 1 Seemingly every waste 
place has been supplied by nature with various 
sorts of berry bushes. Such a crop of tho 
wild, small fruit, us we have this year, has 
seldom been seen in Northern Michigan. If 
one has copied from nature, and putu gener¬ 
ous-supply of the most desirable of thesesmali 
fruits in one comer of the garden, it is exceed ; 
ingly convenient to be able to gather a dish 
of fresh, ripe fruit for tea while the kettle 
boils. Good, light bread, swset, golden but¬ 
ter, with frequent tastes of the ruby raspberry, 
or jetty Black-caps, and a cup of tea or a bowl 
of milk ought to be good enough for the Presi¬ 
dent and bis Cabinet. 
But, aside from the convenience, I do not 
find that there is anything really gained in 
cultivating raspberries, either in flavor, size 
or beauty; I have never yet seen any “tame ’ 
raspberries that would compare favorably 
with some “ wild” berries I picked to-day m 
the edge of the forest, by tin old decaying log 
fence. These do not burn up under the scorch¬ 
ing rays of tho sun, aud as the ground is 
always damp their size was “just immense,” 
as our school boy says—every good quality was 
matured. What a variety of dishes one can 
make with the different berries—sauce plain, 
or seasoned with sugar and cream, or plain 
with milk and bread; short-cakes, jelly cakes, 
pies- though at Forest Home we seldom make 
the latter, preferring the delicious flavor of 
the l>erries uncooked, as long as we can obtain 
them fresh. When made into jam, Mrs. B. 
says they should be cooked for three hours 
before adding sugar. Then tho seeds will not 
be so hard, and the pulp seems much richer. 
Keep in sealed cans, and it will not ferment. 
MAY MAPLE. 
BRIMSTONE AS A DISINFECTANT AND EX¬ 
TERMINATOR OF BED BUGS. 
The “epidemic of cleanliness,” as the pres¬ 
ent effort to prevent cholera has been called 
by those who have tho sanitary condition of 
our great cities in charge, mentions, among 
numerous preventives of malarial poison, the 
burning of brimstone in bouses, and 1 doubt if 
any who hastily read tho various directions 
for fumigating dwellings, know half the 
merits of this agent. A distinguished chemist 
once said of it: “While other disinfectants act 
fora time, so as to seem to destroy bad odors, 
they chiefly cover them up, but brimstone kills 
them.” All housekeepers should know that by 
buruing brimstone in a room infested with 
bugs, it will kill them. Put charcoal into 
a kettle and sprinkle a quarter of a pound of 
brimstone over it. Close all windows and 
doors for an hour or more, when the windows 
can be re-opened. l. h. spear. 
DOMESTIC RECIPES. 
PICKLED CARROTS. 
Wash and scrape, boil until tender, cut into 
quarters of convenient length, aud cover with 
vinegar. It is the best way to prepare carrots 
for the table. 
MILK TOAST. 
A good way to dispose of dry bread is to 
make it into milk toast, it is very popular 
with the working men aud children, and often 
solves the problem that disturbs the cook 
when she is thinking what is to be got for sup¬ 
per. Toast the broad a short, time before it is 
wanted. Bet a half pan of milk on the stove 
aud lot it get scald iug hot. Put iu a little salt, 
spread the toasted slices with butter and put 
them into the hot milk, and iu a very few 
minutes remove to the table. If the toast is 
pot in too soon, the bread will fall in pieces 
and is not so nice to serve. There should be 
plenty of milk for the amount of bread. 
BREAD PUDDING. 
A pudding may be made of the small pieces 
of Dread, if the family taste does not rebel. 
The bread should be broken fine, covered with 
milk, ami sot <>ti tho stove whore it is not too 
hot, until it becomes soft. Remove and stir in 
a tablespoonful of sugar, one of butter, a 
small teaspoonful of salt, also a pinch of 
cinnamon, or allspice, and, if liked, a half 
teacup of chopped raisins, or dried raspber¬ 
ries. When cool euough, stir in an egg, well 
b“uteri, and bake an hour in a moderate oven. 
To be eaten with cream and sugar, or pud¬ 
ding-sauce. as preferred. 
I knew a lady who kept all the broken 
pieces of broad in a bag, that was hung 
where they would dry and not mold, and 
she had the material for a pudding always at 
hand. The price of flour and cost of living 
would determine whether such economies 
would pay. Where wheat is a dollar a 
bushel, home raised, there is no waste in giv¬ 
ing broken pieces to the fowls. But it is often 
a convenience, as well as a duty, to look after 
small savings. aunt rachel. 
QUINCE MARMALADE. 
Pare, core, slice, and weigh tho fruit, stew¬ 
ing the skins and cores in a dish by themselves, 
with water enough to just cover. When the 
parings are tender, t urn into a cloth bag, aud 
squeeze out every drop of juice; put the 
quinces into the lcettle, pour over the juice, 
cover, and let cook slowly, stirring and mash¬ 
ing with a wooden spoon until the pieces have 
become u smooth jiaste. Now add three- 
quarters of a pound of white sugar to each 
pound of the fruit, boil ten minutes longer, 
stirring constantly. Remove from the fire, 
turn into jelly-jars and tie down. 
RIPE TOMATO PRESERVES. 
Select, the yellow egg tomato, pool and 
weigh out seven pounds, add six pounds of 
sugar and let stand over-night. Drain off the 
sirup, let boil, skimming carefully. Put in 
the tomatoes and boil 20 minutes. Take out 
the fruit with a skimmer aud put into jars, 
boil the sirup until it thickens, adding the 
juice of three lemons just before you pour it 
over the fruit. Seal or tie up. K. c. b. 
SWEET PICKLED TOMATOES. 
Select tho husk, or strawberry tomato. 
Take seven pounds of the fruit, four pounds of 
white sugar, a pint of good eider vinegar, 
mace, cinnamon and cloves tied up in a bag. 
Pick the fruit, an! put with the sugar into a 
preserving kettle; heat to a boll, add the 
vinegar and spice, boil five minutes, skim out 
the fruit ou to plates, boil down the sirup, put 
the fruit into glass jars, and pour over the 
sirup. Cover tightly. mrs. c. 
LEMON MERINGUE CAKE. 
Ten eggs, one pound of fine granulated 
sugar, one-half pound of sifted flour, and the 
juice of one lemon, and the rind of two. Beat 
the yelks of all of the eggs and tho whites of 
seven separately; add the sugar, beuting thin 
the flour and the juice and lemon peel. Bake 
as for jelly cake. To the three beaten whites 
add a pound and a quarter of powdered sugar, 
free from lumps. Add the juice and part of 
the rind of a lemon, and when the cakes are 
almost cold, spread this between the layers. 
The icing for the top should be made stiff er by 
adding more sugar. citv cook. 
-- 
Thf, Supplement of the R. N.-Y,, contain¬ 
ing a full account (with original illustrations) 
of its Free Seed Distribution to subscribers for 
1S85, will be issued about tho 1st of November. 
It will be sent free to all applicants. 
FOREST TREES. 
BY UNCLE MARK. 
ooking out, of the Rural 
office this hot August day, 
the shadows cast by the trees 
in the City Hal) Purk look 
cool and inviting • the green 
leaves look refreshing, und 1 
realize the beauty und value 
of our native trees more 
than ever before. Our 
country is rich in its orna¬ 
mental and useful trees. 
There are more than 300 
varieties in the United 
States, ranging iu size 
from those just above a 
shrub, to the giants of 300 feet; in value, noue 
of them are worthless as long as wood fires 
are burned, and some, as the pine, ash, and 
walnut, are of universal importance; while 
from sap and bark, turpentine, sugar, medi¬ 
cine, and material for tanning are obtained. 
The uses to which lumber is put are so many 
that we cannot move hand or foot in our 
houses without coniiug in contact with wood 
in some form, and “wood-tag” is an out-door 
game the boys and girls delight in The flow¬ 
ers and fruits are not to lie overlooked among 
the virtues of our trees; the fragrant bios 
soms of the locust; the large, showy catalpa 
aud yellow-wood flowers; the rich blooms of 
the tulip tree, aud the clusters of the horse- 
chestnut are perhaps the most showy; but 
there are others worthy of as much or more 
admiration. The edible fruits, though mostly 
nuts, have exceptions in the wild cherries and 
plums; aud iu the mulberries, haws, and paw¬ 
paws, fruits of little value compared with the 
nuts from chestnut, hickory, walnut, butter¬ 
nut, and beech. 
The time has come when our forests are no 
longer thought inexhaustible, and the men 
who have lived in log houses, on farms dotted 
with stumps, and inclosed by rail fences, now 
hear the cry of warning, perhaps are those to 
feel most the need of warning, that our forests 
are disappearing faster than young trees are 
growing. Whether the destruction of the for¬ 
ests causes long seasons of drought and corre¬ 
sponding periods of freshets or not, we cannot 
spare the trees, and the boys and girls of to-day 
will do well to begin now to plant trees, one or 
a dozen this year, a few next year, and by the 
time their experience has taught them the 
best methods, they will be ready to put out 
extensive tracts of forest trees. 
Many varieties grow most surely and easily 
from seed, and when the seeds ripen this Fall, 
the work can be begun by gathering and put¬ 
ting away the seed for spring sowing; if sown 
in the Fall, mice and squirrels are likely to 
make a dinner, or several dinners, of them 
before Spring, and then the work must be all 
done over, and a whole year lost in waiting to 
begin planting. The hard-shelled nuts should 
not be allowed to dry, nor must they heat or 
mold. To keep them in good condition until 
Spring, acorns, hickory nuts, walnuts, chest¬ 
nuts, seeds of the hard maple, ash, persimmon, 
and yellow-wood, most lie kept moist A box 
of sand in the cellar will be a suitable place, 
or the larger seeds can be buried on tho sur 
face of the ground, and covered first with 
straw or sod, arid then with earth. Damp 
sand mixed with them before covering will 
help to keep them from drying. In the 
Spring, make clean, mellow seed beds for 
them, and plant them where they are to grow; 
or sow the seeds iu rows and transplant the 
trees when ono or two years old, according to 
the variety aud size. Many trees can be 
transplanted from the woods; this can be done 
in the Fall or the Spring. Tho little trees 
should betaken up carefully, with as much of 
the root as possible, and planted in a well 
prepared soil the same depth at which they 
stood before. Tho trees will respond to clean 
culture ns readily as corn, or will show neglect 
by a slow, stunted growth, if weeds and grass 
are left to grow ubout their roots. 
The situations selected for these trees need 
not be confined to the door-yard; a tree on 
the boundary line between farms often gives 
grateful shade to the boy or man after a hot 
" round” in the corn field, and furnishes a cool 
place to leave tho water carried to the field, 
if there are no convenient springs. It is a 
pleasuieto see the common trees from adjoin¬ 
ing woods growing about the house and aloug 
the highway, where they will, perhaps, meet 
a want long-felt of shade and protection; hut 
trees that are natives of other localities will 
often grow as well on strange soil, and they 
cunuot full to bo more Interesting to the 
grower. Some varieties of seed, as the black 
locust, catalpa, mulberry and black ash, will 
not lose their vitality by drying, and if not 
natives in any given place, they may be read 
ly obtained from dealers; or may be gathered 
aud sent by friends living where the trees 
grow. 
Young, well-growu t rees, can be bought for 
about 50 cents apiece of nurserymen, aud they 
will cost something in additiou lor express or 
freight charges, if the boys and girls in a 
neighbornood send together, those charges 
will be leas for each one, as a dozen trees will 
bo sent about as cheaply as one. Perhaps a 
beginning would belter be made with native 
trees, and the experience gained in their cul¬ 
ture will make success with other trees more 
certain. But make a beginning of some Rind, 
for trees are tho noblest, plants that man can 
grow, and he will see the sky oftener because 
he looks to tho top of his trees to note their 
growth. 
«•> 
Professor Horsionl’s Kuklng Powder. 
Adds to the Value of Flour. 
The omiueut Baron Liebig, the greatest 
chemist in the world, says: “It is certain that 
the nutritive value of Hour is increased ten 
per ceut. by your Baking Powder and the re¬ 
sult is precisely the same at if the fertility of 
our wheat fields had been increased by that 
amount. Whuta wonderful resultthn!’ — Adv. 
Iloraford’s Acid Phosphate. 
For Women und < liildreu. 
Dr Jos. Holt. New Orleans, La., says: “I 
have frequently found it of excellent service 
in eases of debility, Joss of appetite, and in 
convalescence Horn exhaustive illness, and 
particularly of service in treatment of women 
and children — Adv. 
SEND FOR PHAMPHLET 
NASH & BR OTHER , 
SOLE MANUFACTURERS. 
L: MILLINGTON, 
HA RRI S6URG , PA. New Jccsty- 
HAR ROW! 
delivered freecnboardat distributingDepots 
through out the country 
MB. PAANPHLCT -TtlLACt IF AtA H U * C ’’ 
Sentjrce Is parties wha mime ihir p^apqr.. 
