THf RURAL MIW-YOMIR 
P^cellaneaus Advertising 
to eat with it, but I forgot to cut off the end 
and they were a little tough, I burned a lot 
of wood too, and burned my index finger. I 
couldn't make that steak cook without getting 
into a flame. Yes, it was done to a “ turn ”— 
to make me turn against it. I boiled two po 
tatoes, and they were quite watery, for I 
thought it wouldn’t matter if I left them in 
the water to keep hot till I bandaged my 
finger, and they got water-sogged and tasted 
queer. For tea, 1 picked some raspberries, 
and had bread and butter, and some potted 
meat. But the house felt so dreary, for the 
evening was rainy, and I believe even the cat 
was lonesome, though it had the kittens to 
play with. 
To he continued. 
think them as good, in sugar and cream as 
raspberries, or better ; and almost as good as 
blackberries, or even strawberries. Lora. 
GREEN PEAS. 
if speaking were prohibited by the statute- 
book; and the children creep like culprits to 
bed, marveling that baby dare crow so loud, 
now that “Father lias come.” 
“REX MAGNUS” 
The Horaiston Food Preservative 
is what its name Indicates, “A Mighty King,” the 
Conqueror of Time. It is a real, practical,successful 
Food Preservative and is of the utmost value to 
housekeepers, farmers, dairymen, butchers, grocers, 
and to all mail kind. 
If Keep* Food Fresh ami Sweet, 
Rex Maqxijb will positively preserve meats, fish, 
milk, Putter, eggs and all articles of food for any 
length of time and tn any climate, perfectly retaining 
their natural flavors, freshness and appearance with¬ 
out change. 
If Improve* the Quality. 
This Preservative is composed of simple and per¬ 
fectly harmless ingredients, it does not affect the 
taste or appearance of the food and by its use tough, 
and dry mints ore inode tender. It Improves the 
quality and thereby aids digestion. 
Fresh Oysters Thirty Days OIL 
Mr. H. P Hubbard, the wt'UbMWD Advertising 
Agent of New Haven, Conn., kept an spen jar of 
oysters which had been treated with tlie proper 
brand of Rex Mxu.vrs exposed In his private ofbee 
for one month, and at the end of that time they were 
pronounced by epicures to be the /incut they ever ate. 
Yon run Prove It 
at a slight expense to your complete satisfaction. 
You do not hove to buy a costiy reetpe nor county 
right. We sell neither one nor the other. All grocers 
and druggists have It or we will send a sample pack¬ 
age prepaid by mall or express as we prefer. Thu 
succeeds where alt others fait. 
Brand* and Prices. 
"Viand tne.” for meats, poultry, &c.. SO cents per lb. 
“Ocean Wave." for Oysters, lobsters, Ac. a)c. “Pearl,” 
for cream, *LUO. "Snow Flake," for milk, butter, 
&C..50C. “Quean,” for eggs, "Aqua-Vine.” for 
fluid extracts.. Ac.. *1.1X1- “Anti Ferment, “Anti- 
Flv” and -Anti Mold.” 3tte per lb. each. 
Mention this paper. . 
Put op tn 1 lb. and 5 lb. cans, and In 35lb. boxes. 
THE HUMISTON FOOD PRESERVING CO., 
72 KHby St, Boston, Mass. 
There is one delicious vegetable which suf¬ 
fers so much from the hands of ignorant cooks 
that it wore well if some practical lessons in its 
preparation could t>e given to all our amateur 
housekeepers. Did you never see anyone 
wash the shelled peas, rub the bloom off, then 
put them on to cook well covered with cold 
water and after boiling them a half an hour 
or more pouring off the water: thus boil- 
ingout and throwing away a good part of the 
sweet, delicate flavor? 
W as ever anything neater or more dainty 
than the inside of a pea pod? Then why 
should they need washing if the bauds that 
shell them are as clean as they should be for 
all culinary operations? When ready for 
cooking pour upon them just as little boiling 
water as will suffice to keep from burning. 
A jacket kettle is nice for cooking peas, as 
then there is no danger of burning. Rather 
than have them drowned in water I would 
prefer to have them steamed without any 
liquid, adding cream, salt and pepper while 
still hot. Long boiling makes them tasteless: 
fifteen or twenty minutes will usually cook 
them tender, then add the seasoning just be¬ 
fore removing from the fire and put in the 
salt and pepper cautiously. Their own flavor 
is better than anything you can add to them. 
A dish always popular with the children is 
GREEN PEA PUREE. 
When the peas are cooked tender, mash 
them smooth and fine with a spoonful of flour, 
then add a large cup of beef-stock, a pint of 
milk, salt and pepper and boil but a moment 
or two before serving. e. k. b. 
GOOD BREAD FROM POOR FLOUR. 
Our flour has been of inferior quality lately 
aud I feel quite exultant over the fact that I 
have, at last, after many experiments suc¬ 
ceeded in making it into really good bread. 
My success followed this method. 
At noon take the dry potato crumbs from 
the bottom of the kettle and mash about one 
cupful of them tine and smooth: pour over 
them a pint of boiling water. When nearly 
cool add half a yeast cakeop half a cup of soft 
yeast and set away in a cool place. (Through 
the Summer I keep the bread in process of 
rising in the pantry away from the heat of 
the stove.) in the eveni ng make a sponge by 
scalding a small quantity of flour, after add¬ 
ing cold water to cool it sufficiently to I >oar 
the finger, poui- in the prepared yeast which 
should by this time be covered with froth. 
After the sponge is well beaten leave until 
morning—then as early as possible, thicken 
and knead it thoroughly. Leave it until it is 
well-risen then knead again. Repeat this three 
times before putting it in the baking pans, and 
you will have light, sweet and tender loaves 
that will double in size while baking, e. k. b. 
RAISED CAKE. 
To satisfy the demands for it, I am very 
often obliged to make a cake after this fashion. 
Into a lump of dough sufficient for one loaf, I 
knead a mixture consisting of one cup of but¬ 
ter, one-and-one-half of sugar. two eggs, oue 
cup of raisins and a little flavoring of some 
sort. Of course, it takes considerable knead¬ 
ing to make it conglomerate well, but it pays, 
after all, as you are sure to find it popular, 
besides being more healthful than richer cake. 
ROAST CHICKENS. 
Procure chickens with a whole breast-bone, 
truss them neatly—let them be singed care¬ 
fully Put au onion and a piece of salt but¬ 
ter inside each fowl; tie a slice of bacon over 
the breast, aud bake or roast three-quarters of 
an hour. Remove the bacou a w liile before 
they are doue, and serve with plain gravy. 
This is good w hen Spring chickens are to be 
cooked hastily. 
TAPIOCA PUDDING. 
Pour warm water over the quantity re¬ 
quired, and let it stand at the back of the stove 
till it is swollen but unbroken. Then mix two 
eggs w ith milk aud sugar as for custard; stir 
in with a handful of steamed currants or rais¬ 
ins. Put little bits of butter on the top to 
keep it from drying, and bake quickly half an 
hour. MRS. BARNES. 
“Father is coining!” and bright eyes 
sparkle for joy, and tiny feet dance with glee; 
and eager faces press against the witulow- 
pane; and a bevy of rosy lips claim kisses at 
the door: and picture-books lie unrebuked on 
the table; and tops, and balls, and dolls, and 
kites are discussed; and little Susy lays her 
soft cheek against the paternal whiskers with 
the most fearless abandon •; and Charley gets 
a love-pat for his “medal;” and mamma’s face 
grows radiant; and the evening paper is read, 
not silently, but aloud—and tea, aud toast, and 
time vanish with equal celerity, for jubilee has 
arrived, and “Father has come!” 
MRS. BERRY’S WAY. 
An errand took me to the house of my 
friend, Mrs B., one morning last week, and I 
found her busy canning cherries. Three tilled 
cans stood on the table aud she was just 
measuring out the luscious white Oxnearts 
into the preserving kettle—one, two, three, 
four-and-one-half—that is enough for three 
cans; then a cup-and-one-half of sugar sprin¬ 
kled on top and enough boiling water to cover 
them poured on, ami they were set on the 
stove to boil, while wo chatted on the shady 
stoop. 
“Xow tell me,” I said, “don’t you weigh 
your fruit aud sugar when you 'can' them aud 
what is your secret? I uever ate such fruit as 
yours—it is as fresh as when picked. Your 
peaches are as melting as when from the tree; 
your quinces are so fresh they perfume the 
house, and while others groan over the hard 
work of putting up fruit, you seem to enjoy it/’ 
“And so I do,” she answered. “I think it 
‘just fun/ and I think my secret is in not using 
much sugar. I am too stingy to waste it so 
and then we could not afford to put up so 
much if I used sugar as others do. I measure 
my fruit—a quart-aad-one-half for a can—or 
guess at it; add for cherries, berries, peal’s 
and peaches a half-cup of sugar for a can. It 
is all you cau put in without injuring the fla¬ 
vor of the fruit. If they are not sweet, 
euough add it at the table as on fresh fruit. 
For quinces, a little more sugar is wanted, 
but you must not pat any in till they are 
cooked tender in clear boiling w ater.” 
“Did you see the article in a late Rural on 
Preserves’” i I asked. 
“Yes, audit almost made me ‘mad.’ What 
right have we, when it is jossible to put up 
fruits aud keep them in all their freshness 
ami healthfulness, to put them up pound for 
pound and in jams as our grandmothers did, 
because they couldn't help it? I ueverhaveliad 
a pound of preserves or jam in my house iu 
my 12 years of housekeeping, but from U)0 to 
150 cans of fruit are none too much for our 
small family. We eat it as freely as in Sum¬ 
mer, and I have no need to say: ‘Give the 
children only a little; it will make them sick, 
but they can cat t heir two dishes and feel uouo 
the worse for it. Now, you try a few cans of 
fruit with a half-cup of sugar instead of a 
halfqiouud to a pound, as most cau it, aud see 
if it is not as nice as mine.” 
By this time the cherries were hoik'd aud 
she set her three cans on a wet cloth in a pan, 
put a silver spoon in a can aud with a handled 
tin cup bent to form a ipout. she tilled the 
cau and screwed on the top; then put the 
spoou iu another and filled it. Iu three min¬ 
utes they wore all tilled aud I did not wonder 
she called it -fun.” Ruth Rent. 
[ 1‘bere are some housekeepers of my ac¬ 
quaintance who prefer making part of their 
fruit into preserves, /. e, } jams and jellies, and 
i know some old people who will not eat can¬ 
ned fruit, strange as it may seem to others.— 
Ed. D. E.] 
Domestic €con 
CONDUCTED BY EMIT-Y MAPLE. 
EUNICE BROWN. 
Brother Philip and L have been housekeep¬ 
ing for seven years, and 1 have uever had a 
holiday. He always said he could get along 
nicely if I would only trust him, but I was 
afraid to do so, But this Spring 1 argued 
that as Phil, was doing all his office work in 
the house during the Summer months, and 
canned fruit, meat aud vegetables could be 
bought so cheaply, while our garden was 
stocked with fruit I might go over for a 
week or two in August to see cousin Sabine 
Smith, who lives iu the North Concession, 20 
miles away from our village. You may be 
sure I cleared up every thing, told Philip where 
to find clean sheets, table-cloths aud napkius, 
implored the baker and the butcher to lie faith¬ 
ful iu calling, stocked the pantry with canned 
things, huked as many pies as I thought could 
be eaten before getting stale, and filled the 
cake box. Then Nelson Wilson’s little girl 
promised to take over the milk every night 
and morning for Philip and Tubby and the 
kittens, and 1 drove off without many mis¬ 
givings, calling at the washer-woman’s by the 
way to le ave auv dirty clothes, and tisk her to 
go on Saturday, and sweep through the house, 
dust and air the chain hors, aud see if she was 
needed for anything else. Phil, had promised 
to keep a diary during my absence, and it is 
this record of a bachelor’s housekeeping that I 
am now about to read. 
August 2d, “How eerie the house feels now 
Eunice is gone. She has left everything eioati. 
I only dirtied one plate and glass for dinner, 
and washed them right up. At tea time I 
boiled water, made tea, aud only used a few 
kindlings. What a lot of wood women do use. 
There was plenty of pic, so 1 just made my 
tea off that, and had not a bit of trouble. It 
does feel a little lonesome, but then Tabby and 
the canary are good company and i think I 
shall get along, for 1 kuow I cau keep house 
without fuss, ard even oue’s sisters are fussy 
soup- times. 
August :>d. Had dyspepsia all night—too 
much pie. I had coffee for breakfast, but it 
was a little thick aud somehow 1 did uot enjoy 
it. I boiled ail egg by the saud glass, but 
stopped to scribble iu my note book after the 
sand had run down, and it was hard non, to 
be more exact). Fed the cauary. Forgot the 
cat till I had drank nearly all the milk; then 
1 watered her share and put some sugar iu it, 
but the kittens didn’t seem to like it , and then 
I felt SO selfish and mean about it, 
4th. After I had made the bed, I wondered if 
I had put ou the sheets right; beeauso it didn’t 
seem cleanly to have the end up that had been 
at my feet the night before, so 1 took it all 
down, aud then couldn't tell. 1 scalded my 
foot pouring water out of the tea kettle to 
wash my dishes, aud letting the pau fall, broke 
the cup tliat was part of a set Eunice gave 
me on my birthday. I was so dismayed that 
the sock was not removed till the skill came 
with it. I ton* up a pocket handkerchief aud 
bound it up with oil. One of the kittens lay 
under the stove and went off howling. I think 
it was burned too. The bread is getting stale, 
and l cau't eat it op, so 1 thought it best to 
make a pudding. I got the cook-book down 
and followed directions, but it didn’t work 
right, and came out heavy—I suppose I didn’t 
beat t he eggs or something; I am sure I used 
enough for 1 found eight in Speckle's nest, and 
put them all in, though the book suid three, 
(mem. the rat got the most of it). 
5th. 1 wag glad to go out aud speak to the 
butcher if only* to hear the sound of my ow n 
voice. He brought a little piece of steak; 1 
broiled it to a “ turn I ” and cooked some beans 
DAIRY THERMOMETERS 
All Glass. Easily kept dean. ^ 
t,W"TelIs you when to Churn, I 
Scald, Arc. Sent by mall for V ■ 
W. MITCHELL M’ALLISTER, 
OPTICIAN, 728 Chestnut Street, Phila. 
Important to the Sick! 
r*UM A J W * y Svmptoms Indicate disease, 
l lr» * < ■ k\J a continuance, days of suf- 
K B * jfc x fertng. — perchance Death: 
W W M Symutntn« are, impure 
■ l.a blooa. costiveness. Irregular 
A appetite, headache, sour 
belching, soreness In back, br.vtst and side, heart 
pains. giddlnes>. bad color to stools and urine, hot 
and cold sensations, yellow skin. “STVaYNE’S PILLS” 
cure by gently removing all corrupt matt-r. regulat¬ 
ing and nourishing the system, is cent.-, i in stamps), 
box of pills: 5 boxes, = 1.0, at Druggists or bv mail. 
Address, DR. SWAYNE S SON, Philadelphia, Pa. 
» i 60 Different De¬ 
sign* ; Bird, Floral, tJold Panel, Ueraai, French- 
llullan end Oriental View*, summer, winter, moon, 
light vi.i murine seen-*. Ill la .ourii/nf o ol act OQ Boperfum 
■nameirrt bo*r,i,with your Dim, us nicy Kript type, lOe. A SO 
pvt Ilntretcd Pcrc-mm List Mrt with each ee.ler. Agents 
nuke 50 in'r rent. Fill MrVenlsri eci ampe* f,.r Se, itsmp. 
CANTON PKLNTINU CO., Northfortl. Conn. 
PENCILS. HOLDERS, CASES. Etc. 
THE CALLIGRAPHIC PEN 
A GOLD PEN and RUBBER HOLDER, containing 
ink for several days’ writing. Can he carried in the 
pocket. Always ready for use. A luxury for persons 
who care to preserve their Individuality :n writing. 
HI ABIE, TODD & BARD. 
Tor. Nassau A Liberty Sts. New-York. 
Send for Price-list. 
OUR GOODS ARK SOLD BY FIRST CLASS DEALERS 
amolmetits and aHachtuftt 
Send for our new Illustrated Circular of 
Ensilage 
and 
Fodder 
CUTTERS 
DOMESTIC RECIPES 
To Dry Plums. 
Remove the skin and seeds from ripe plums: 
lay the halves ou plates, pans or boards, aud 
put in the sun to dry, but not enough to be¬ 
come bard. Put them away iu paper sacks, 
aud save them to bo cut iu small pieces to be 
used as a substitute for ruisius in cakes and 
puddings. Plums that are too ripe Li be dried 
iu halves, may have the meat pressed from the 
skins quickly with the fingers, and be dried on 
plates, when the pulp will form into thick, 
leathery sheets that can be rolled up aud put 
away for use. Plums dried as above, and 
placed in crocks w ith sugar sprinkled between 
the layers, are almost as tempting to little 
folks as raisins. Turn boiling water over 
plums, let it remain a few moments; drain off 
aud turn fresh boiling water on, when the 
skin ean lie readily removed. Some varieties, 
when very ripe, make a good substitute for 
pearlies, in sugar and cream, with the skiuuud 
seeds removed, and are much better to my 
taste than when cooked, as also are ripe cur' 
rants, especially the white ones: Indeed, I 
Fulton, Oswego Co., N. Y 
Mention Rural New Yorker 
PAYNE’S FARM ENGINES 
Our 10-Horse Spark Arresting Threshing 
Engine has cut 10,1X10 fret Pine Lumber la 10 hours. 
Will burn wood s feet long, coal, straw and corn 
stalks. Scud tor Price List and Catalogue “A.” 
B. W. PAYNE A SONS, 
**ox>Ui. Corning, N. Y. 
I wish lady readers would try washing with 
Frank Siddnll's Soap. I have used it siuee last 
\Vinter, and 1 find it uiee. The address is— 
the Frank Siddalls Soap, 1019 Chestnut St., 
Philadelphia, Pa. mks. frank walker. 
The Victor Evaporator. 
Fruits and vegetables evaporated upon an entirely 
new principle, based on the natural laws of heat aud 
vapor: easy and economical to operate; simple In 
construction; portable. Sine. II tl. long, s ft. high 
and t ft. deep, requiring only a one-story building, 
‘trays S ft. x 1 ft. each. Guaranteed capacity IU) 
bushels apples every twenty-four hours. Product 
not excelled by any other system. The only Evapo¬ 
rator that does not infringe existing patents. Price 
*450.00. Send for circulars and otln r information to 
D. WING at BRO.i Rochester, Ni Vi 
Horslortl's Acid Phosphate 
Makes a Cooling Drink 
Into half a tumbler of ice water put a tea¬ 
spoonful of Acid Phosphate; add sugar to the 
taste — Adv\ 
