into first three cb.; four ch., one s. c. into 
second three ch.; four ch., one s. c. into 
third three ch.; four ch., one s. c. into 
fourth three ch,; four ch., one s. c. into 
fifth three ch.; one ch., one d. c. over stitch 
close to drawn up place, one d. c. on each of 
two next chains, on two d. c., aud so on till 
there are thirteen d. c. (they will end over 
two d. c.) two ch., two d. c. under the two 
ch.; two ch., two d. c. under five chain; turn. 
Repeat from second row. Fasten the last 
three chs. of each sixth row to the ch. be¬ 
fore the thirteen d. c. in the seventh row of 
last scallop. 
In crocheting lace it is always best to take 
up both sides of the stitches, as it makes the 
lace firmer and also prettier. aunt em. 
ICE-CREAM WITHOUT A FREEZER. 
In the last Rural of 1884, K. C. B. asks 
how to make ice-cream without a freezer, 
Theauswer given describes a method which 
is dilfereut from the way we freeze it and 
seems to me to be a very long process. We 
use a two-gallon tin pail with a cover, and 
a large butter tub with a hole, aud plug at 
the bottom, to draw off the water. 
When the cream is cool it is put into the 
pail, some salt and fine ice are put in the bot¬ 
tom of the tub. The pail of cream is set on 
this, and filled in around with fine ice and 
salt. We never put auy on the top of the pail 
for fear of getting brine into the cream. We 
then twist the pail, back and forth by the 
handle, to keep the cream in motion while it 
freezes, so as to prevent separation, which 
would spoil the “grain.” Iu about fifteen 
minutes it will need scrapiug off from the 
side3 of the pail; for this we use a bread knife. 
Put back the cover, draw off the water, if 
necessary, put in more ice aud salt, and twist 
the pail as before for a few minutes; scrape 
down again, ami so on. 
It usually takes about half an hour. Of 
course, the less the diameter of the pail the 
quicker it freezes. We dish it up direct from 
the pail. What is left is packed in salt and 
ice, as before, covered up and thus kept frozen 
over night. 
We never use rock salt, but use the com¬ 
mon barrel salt, such us we keep for salting 
the stock. As the temperature of ice and salt 
combined may be zeio, it cau be readily seen 
that the motion of the cream is not to cause it 
to freeze, but to keep it from being “coarse¬ 
grained.” A. C. C. 
» » ♦ — 
DOMESTIC RECIPES. 
PICKLED OYSTERS. 
Choose the largest oysters you cau get, for 
this purpose. Draiu all the liquor off from 
them, put over the fire, skim; when boiling 
put iu the oysters and let them remain until 
they curl, which will be in three or four 
minutes. Skim out ou to a platter and strain 
the liquor. When pick'iug 150 oysters, take 
a pint of not too strong vinegar, and the same 
quantity of strained liquor, aud scald. Put 
the oysters into an earthern dish in layers 
with whole cloves, allspice, pepper, and bits 
of cinnamon between. Pour the hot liquor 
over, cover, and let stand a day before using. 
A few slices of lemon may be plactd on top 
of the oysters, if you please. Care must be 
taken not to get the oysters too sour, as there 
is danger of their becoming soft. 
_ CITY COOK. 
SPANISH METHOD OF COOKING A RABBIT. 
Skin, dress, cut iuto small pieces, aud let 
stand an hour iu cold water. Peel and thinly 
slice half a doztn good sized onions—this 
quantity is for one rabbit. Put the rabbit 
and ouioos iu a stew-pan, that has a cover 
fitting almost air tight, in alternate layers, 
season with pepper, salt, and a piece of natter 
the size of au egg. Put on the cover, aud let 
cook gently ou the back of the stove iu its own 
gravy. When perfectly tender, take up, 
thickeu the gravy witn a trifle of corn-starch 
made smooth in a little water, and add the 
juice of a lemou if you like it. 
AN ENGLISHMAN. 
TO PREVENT PIES BAKING OVER. 
Having had much trouble with my apple 
pies baking over, I have at last adopted the 
plan of bakiug them without sweetening.* 
Cover the tins with crust, udd the sliced ap¬ 
ples with a sprinkle of salt and a third of a 
cup of water. Cover with crust, hut do not 
press down. When done, lift otT the top, add 
sugar, spice, and a bit of butter. Stir care¬ 
fully through the tilling and replace the 
crust. You will find the pies good, without 
any loss of sugar. farmer’s wife. 
WASHING DISHES. 
I have frequently noticed iu the Domestic 
Department directions for washing dishes. 
It is my opinion that these directions cau be 
improved upon, aud I will give you my idea 
as to how the work should be doue. When a 
young girl at home, it was considered my 
work to wash the dishes. I despised the task, 
for I believed that I was born for something 
higher than washing dishes. But, according 
to the old proverb, we can “live and learn,” 
and I have learned from experience how to 
alleviate the monotony of dish-washing to a 
great degree, and would recommend my 
method to all who may be interested in this 
branch of house keeping. To commence 
with, I have invented an invaluable dish- 
drainer. I also use plated knives and forks, 
which do not need scouring. Then for cooking 
I use agate ware, which can be cleaned so easi¬ 
ly. After removing contents, just pour a little 
water into the kettle or stew-pan, cover 
tightly, and let soak. As I wash the dishes I 
put them iuto the draiuer—there are separate 
places for knives aud forks—and, after scald¬ 
ing, I invariably find them ready for the closet 
without further trouble. Pour the water 
from the kettles, and wash as readily as you 
would a plate. I concur with Mrs. A, E. Jack 
iu the management of glass-ware. By thus 
managing, I will accomplish the same amount 
cf work iu one-quarter of the time, and do it 
well. farmer’s wife. 
BOW FOR BONNET STRINGS. 
Satin-faced velvet ribbon not quite two 
inches in width is the popular bonnet string 
this Winter. As frequent tying spoils the 
velvet, it is better to make a small bow and 
fasten it to the short strings that just meet 
under the chin. This bow consists of four 
pointed ends, not loops, each about three 
inches long, tightly strapped together. 
-- 
QUESTIONS ANSWERED. 
HARD SOAP. 
N. H. Cooper asks for directions for mak¬ 
ing the above. 
Ans. —A good, as well as cheap, soap is 
made as follows: Take six pounds of wash¬ 
ing soda and three pounds of uuslaked lime. 
Over these ingredients pour four gallons of 
boiling water. Let staud until perfectly 
clear, then draiu into au iron kettle, add six 
pounds of e/ean fat, and put over the fire. 
After draining off the water from the alkaline 
mixture pour more water over, about two 
gallons, which, when settled, is used to thin 
the soap mixture as It boils. Stir most of the 
time and boil until it hardens—about two 
hours. You can try the thickness by cooling 
a small quantity. Put in a half cup of salt 
just before turning out. Wet a tub to pre¬ 
vent sticking, pour in the soap and let stand 
until cold. Then cut into bars, put on to a 
board and let dry before using. 
COOKING SALSIFY. 
Rev’d S. K. Kuesthardt asks for a good 
recipe for cooking the vegetable oyster or 
salsify. 
Ans. —Scrape the roots, dropping each root , 
as it is scraped, into cold water, as exposure 
to the cold air blackens it. Then cut into inch 
pieces and cook until tender. Then drain off 
the water, add one or two cupfuls of milk— 
according to the quuutity of vegetables—aud 
when at the boiling point thicken with a very 
little corn-starch. The milk when thickened 
should be of the consistency of thin cream. 
Add a generous lump of butter, with pepper 
aud salt aud serve while hot. Or, boil the 
roots whole; when cold mash to a smooth 
mass, add a spoonful of butter, an egg for 
every cup of salsify, and pepper aud salt to 
taste. The eggs should he well beaten. Make 
the mixture iuto round cakes, dredged with 
flour aud fry brown on both sides. 
MIXED VEGETABLE FICKLE. 
E. E. Brown asks how to prepare mixed 
pickles from cucumbors.tomatoes.cauliflowere, 
etc., aud if any of the vegetables should be 
cooked before putting together. 
Anh,—T ake a large, white cabbage, fifty 
small cucumbers, half a peck of youug, ten¬ 
derstring beans, eight small carrots, a dozen 
sticks of celery, half a dozen onions, three 
red peppers uud three green ones (seeds re¬ 
moved) and two small heads of cauliflower. 
Chop all line and soak over night iu brine. 
The beans, carrots ami cauliflower should be 
separated from the other vegetables, as they 
require boiling. Drain these last from the 
brine in the morning,and cook until just ten¬ 
der—not so they will fall in pieces. Drain 
the other vegetables from the brine, add to 
the boiled ones,and cover all with boiling weak 
vinegar. When cold, drain off the vinegar 
aud cover agaiu with fresh hot vinegar, 
spiced with pieces of cinnamon, whole cloves, 
allspice aud mustard. Seal iu cans while hot. 
Prof. Hontfiird’* Unking Powder, 
without auy shortening whatever, makes 
delicious, light and spongy biscuit. Dyspep¬ 
tics cau eat them hot. Try it..— Adv. 
Ilorsford’s Acid Phosphate. 
.Harked Benefit lu Indigestion. 
Dr. A L. Hall, Fair Haven. N. Y., says: 
“Have prescribed it with marked benefit in 
indigestion and other troubles.”—Atfu. 
Ayer s Cherry Pectoral 
The danger of catching a smhleu cold, which may develop Bronchitis, Pneu¬ 
monia, Diphtheria, or some other dangerous disease of the throat ami lungs, has de¬ 
monstrated, again and again, the importance of providing for just such emergencies 
by always keeping on hand a bottle of Ayer’s Cherry Pectoral. 
Will Cure Bronchitis 
Sarah A. Sloan, Forest Grove, Oregon, I J. M. Wharton, Jamestow n. N. C., 
writes: “A Jong time ago I had severe writes: “I have used Ayer’s Cherry 
Bronchitis. As several of my brothers Pectoral a long time in my family, and 
and sisters bad died after being similarly have yet to see its failure to cure Bron- 
nffected, I became alarmed, and com- chiul troubles or Coughs of any kind.” 
menced the use of Ayer’s Cherry Pectoral. Jas. Walden, Byhaliu, Miss., writes: “I 
One bottle cured me. The trouble lias suffered eight years from Bronchitis, and 
never returned, and I believe that the was cured by the use of Ayer’s Cherry 
Cherry Pectoral saved my life.” Pectoral.” 
And Asthma. 
Mrs. Mary A. E. Johnson, Horutown, Pa., writes: “I am now 60 years old. 
I had good health, until afflicted with Asthma, a few years ago. This was accom¬ 
panied by a severe Cough. I suffered for over a year, until I took Ayer’s Cherry 
Pectoral, which relieved and cured ine. I believe it a God-send.” 
AYER’S CHERRY PECTORAL, 
PREPARED BY- 
1>R. J. C. AYER & CO., Lowell, Mass., U. S. A. 
For sale by all Druggists. 
£mplrmrot$ and pachincry. 
^Pm Solid Steel. Small Barbs. No Wire. 
Diipi/ TUflRM KFNPF best in the world. 
DUbrV- I nunil I LIiOL AFlatStrip.Twisted. Plaintobeseen. 
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Easy to build. Simple to repair. Any bright farmer's boy or smart farm hand can toss the job. 
Write for Sample and Circular. The Buck-Thorn Fence Co., Trenton, N. J. 
the ff ni AUCT ID JJ hollow steel standard 
new rLANtl Jn” -horse hoe,- 
As lately Introduced, has u» euual in the world. Its excellent 
work iu the Held has distanced that of all competitors. It is. 
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are the newest aud best, lightest and strongest known. 1 here 
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I evenings nor LKS.» FATA hold K. which gives reduced 
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S I xiiru fi nn MANUFACTURERS^ 117 and 129 
. L. ALLtPi & LU., CATHARINE ST.. chiCaoelphia. FA. 
STROWBRIDGE 
BROAD If CAST 
Sows all grains, irrass seeds, plaster, salt, ashes 
commercial fertilizers — everything reuniting 
broadcasting—any quantity fsr acre, better aud 
faster than any other method. SAVES SEED 
by sowing perfectly even. A,* by void, as 
w •>'! Ls not thrown upwards. *»ow«i bull' or full 
.cast, on cither or both side® of wagon. Readily 
.-attached to any wagon or curt without injury, aud 
-.used wherever they can b»* driven. East* a life¬ 
time. Sons Hi acres wheat ter day. Crop one- 
fourth larger than when drilled. Only perfect 
/Broadcaster mode: most accurate agricultural 
■^implement in the world. Endorsed and rocotm- 
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ill U. S. Fully warranted—perfectly simple Do 
nol be put olf with other. Stud at 
BEST. CHEAPEST. SIMPLEST, 
TIMKEN SPRING VEHICLES 
CLAY CRUSHERS. 
L nrer in the 
DEO I WORLD 
uuge. 
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