1887 
mi RURAL IUEW-Y0RKI1L 
life a greater dream and shadow than it 
really is. 
It is a vast hindrance to the enrichment of 
our understanding if we spend too much of our 
time among infinities and unreasonables. 
Snow me a father who fences his home 
around with God’s commandments, and lights 
it up with domestic comforts and pleasures, 
and anchors himself to his home, and I will 
show you the best kind of restraint from 
dangerous evening resorts. 
Domestic (Eecmo'jmj 
CONDUCTED BY MRS. AGNES E. M. CARMAN. 
KITCHEN TALKS. 
ANNIE I,. .JACK. 
Now is the time for pickles, and it tries the 
heart of the housekeeper to fmd that the 
beans are too hard, the cauliflower too brown, 
from the sudden and intense heat. But cu¬ 
cumbers revel in it, and wo put them down in 
pickle for winter use, taking care to keep 
them down, and not to have them float. Did 
any one ever know such a hot July? It tried 
one’s health and patience, and there was no 
help for it. “ To labor and to wait," applied 
we’ll to the sultry weather; for we knew that 
autumn would bring coolness. And now we 
have to think of the pickles, and put up apples 
with “sugar and spice, and all things nice," 
and tomatoes in many ways. The latter 
seemed to fully enjoy the hot weather, and 
ripened with rapid blushing aud reddening of 
the surface. We enjoyed them all the more 
in that they were at first a surprise to us. 
The cool days that set in during August 
have made the kitchen a pleasanter place, aud 
we once more return to its easy chair aud cor¬ 
ner. 
Red cabbages can be simply done by 
sprinkling with salt, then draining off the 
next day, aud pouring over hot spiced vin¬ 
egar. 
I have been making some very nice 
cookies that the boys are very fond of. They 
are called Merci bien cookies. A cup of sour 
cream to a teaspoonful of soda and half oue 
of cream-of-tartar, a cup of sugar, a cup of 
butter, three eggs, and as much flour as will 
mix to make soft paste for rolling. They are 
very good and nice with coffee, but cookies 
need a hot fire and a light-handed cook. 
The summer is over almost, and seems like a 
dream to us all. Its unequal weather and 
over-busy hours are among the things of the 
past, and the September harvest will soon be 
here, with its wealth of beautiful grapes aud 
apples. Let us eujoy it while we may, for it 
will pass all too quickly, and so 
"We spend our years ns » tale that ts told.” 
But the housekeeper has no time for idle 
dreaming, she must he up and doing to secure 
all the fruits of the autumn for storiug away; 
ami thus do wo wisely bottle up the suu- 
shine. 
BUTTER MAKING—NO. II. 
J. SMITH, ,IR. 
B’/ieii to skim; temperature for churning; 
coloring; churns and churning; washing; 
salting; packages; packing; dairy and 
creamery butter-making. 
Having considered the best conditions for 
raising the cream, when to skim is next in 
order. Some think sweet cream butter is the 
best, but this taste is not very general yet, 
and in small dairies whore the churning has 
to he done by hand, the making of sweet-cream 
butter cauuot be thought of. Whoever should 
recommend it ought to he coimlomned to do 
the churning. If he performed this operation 
once he would he satisfied to do without 
sweet-cream butter for the rest of his natural 
life! The prevailing practice is always likely 
to be, us long us churning is done by hand, to 
wait till the milk begins to sour before cream¬ 
ing. Our practice is—and it corresponds 
with that of the best butter makers—to cream 
when it gets perceptibly acid, then we stir the 
morning’s and evening's creaming* together 
and churn it next day. In small dairies a 
good deal of butter is spoiled considerably by 
not churning often enough. If acidity is al¬ 
lowed to develop to rancidity (and it does 
tiiis rapidly in warm weather! no subsequent 
treatment cun produce a line-flavored or loug- 
keopiug article. Professor Segelcke tells us 
that in Denmark they churn every day, even 
in the smallest dairies, aud this is doubtless 
one of the reasons why they place such a uni¬ 
formly tine urticlo on the market. In small 
dairies, towards the end of the milking sea¬ 
son, when the weather is cool anil changes do 
not take place rapidly, by stirring a little salt 
into tin- first creaming, and at each subse¬ 
quent creaming, st irnng all well together, the 
cream may be kept in good condition for a 
few days, till there is enough for a churning. 
In warm weather the cream’should be a lit¬ 
tle under, and in cold a little over 60 degrees 
for churning. In order to bring it to the right 
temperature it may be set in hot or cold water, 
or in a hot or cold place and stirred, so that 
the whole mass may be of a uniform tempera¬ 
ture, but no water, either hot or cold, should 
be added to the cream at this stage. If thought 
necessary to color—and it is sometimes neces¬ 
sary to please the eye as well as the palate of 
the consumer—the anatto should be added to 
the cream before churning. When cows are 
on the grass, no coloring should be necessary. 
After the grass fails, such feed as carrots, 
pumpkins and mangolds will impart a nice 
yellow color, entirely unobjectionable, and 
this I can hardly say of the artificial methods. 
We now come to churning This should not 
be done too rapidly. All churns that will 
bring butter in 10 minutes should be discarded, 
as they can only succeed iu turning out 
grease iu that time. From 40 to 00 minutes 
should he required to do the churning proper¬ 
ly. It is a great loss to civilization and the 
jiockets of millions of poor farmers that so 
much of the inventive genius of the age 
should have devoted itself to churns, for after 
all the old-fashioned up-and-down dasher, or 
the plain rectangular box churn will make 
better butter than any of the other churns yet. 
invented. In the old dasher churn, which 
should be large enough to use without a lid 
you can see exactly when the butter begins to 
granulate, and this is the proper time to add 
enough ice or cold water to cool the butter to 
about 55 Q . After this continue churning till 
the butter has fairly granulated. It should 
then be separated from the buttermilk and 
washed in pure cold water till the water 
comes off clear. The salt should next be add¬ 
ed at the rate of not more than one ounce to the 
pound; for the English market, half that 
quantity suits better. It should be left for 
about 12 hours for the salt to dissolve before 
working over again, after which it is ready to 
pack for market. It should be worked just 
enough to consolidate it. and incorporate the 
salt uniformly. Overworking injures the 
grain of the butter, rendering it greasy-look- 
iug, and spoils the flavor. 
The packages should be such as consumers 
and the trade demand. For the wholesale 
trade, it is now generally put up in Welsh 
tubs, widest at the top, and holding 50 pouuds 
aud upwards. White oak or white ash is the 
best timber to make them of. and it is impor¬ 
tant to keep them clean, and have them 
smooth inside, so that the butter can be got 
out iu Dice shape. They should be thoroughly 
cleansed and deodorized by soaking in brine 
for some time before they are used. Soaking 
in buttermilk is an excellent way to take the 
taste of the timber out, hut they must be very 
thoroughly scalded afterwards. The butter 
should be packed down solid to within half an 
inch of the top of the tub, then a clean, white 
muslin cloth should be spread over the butter, 
aud over that some salt which will soon absorb 
moisture enough to make it pasty and tbusex- 
clude the air. 
In order to keep butter in good condition 
any length of time, it should be stored where 
the temperature can be kept rather under than 
over 60°. When the temperature exceeds 65'-’, 
it is impossible to keep butter in good condi¬ 
tion; hence, the necessity of transporting it iu 
refrigerator cars iu warm weather. 
We have now described how to conduct 
properly the simple details of the process of 
butter-making. The process is essentially the 
same in the small dairy or the largest cream¬ 
ery, but there is frequently a great difference 
in the appliances. With proper attention to 
every detail at the right time, as good butter 
can bo made iu the home dairy as iu the 
creamery. But so many other matters claim 
the attention of our farmers’ wives and 
daughters that it is frequently impossible to 
attend details just at the right time, and as a 
consequence we need not expect such great 
excellence or uniformity of product from 
private dairies as from creameries, where 
every condition requisite for the production 
of a faultless article cau be attended to by 
experts whose duty it is to give their undivid¬ 
ed attention to .very detail of the process. 
Then the superior storage and marketing 
facilities they possess enable them to place 
their goods on the market at any time in the 
best possible condition. 
When private dairies cannot command 
much if any, over half the price of the cream¬ 
ery article, then the best thing for these dairy¬ 
men to do is to establish a creamery, if the 
milk of say ‘AH! cows cau be obtained within a 
reasonable distance. The creamery system 
has already done much, and there is yet abun¬ 
dant opportunities to do still more for advanc¬ 
ing the condition of dairymen, aud improving 
the quality of our butter products. 
PLAINER COOKING NEEDED. 
That the American people are fast becom¬ 
ing a nation of dyspectics no one of 25 years’ 
observation will doubt. With a fact so much 
to be regretted before us, it is well for us to 
stop and look for the causes producing this 
condition of things. We will, for the present, 
pass by the facts that we as a people work too 
many hours and sleep too few; that, we are 
always in a hurry, hardly taking time to rest 
or eat our meals; that our work is nearly all 
done under mental excitement and a high 
nerve tension, and come back home to find a 
very [latent cause of dyspepsia in our com¬ 
mon dietry. 
I would not he understood to say that it is 
necessary to return to the almost exclusive 
pork and johnny-cake diet of our grand¬ 
fathers, but that something of the plainness of 
their way of living should characterize ours, 
They sought to eat their food in a condition 
as near the natural as would be palatable and 
nutritions, while we try to cover up the 
natural llavor aud add to it the aroma of our 
spices aud sweetmeats. In almost every 
household may be found hundreds; yes, iu 
some, thousands of recipes for the preparation 
of food. In these it seems as though the 
authors vied with each other to see who could 
get the farthest away from natural conditions 
and taste in preparing food for the human 
stomach. No, meal is complete unless it 
abounds in rich cakes, puddings, bighly- 
spiced relishes and hot, stimulating drinks. 
It is hard to find a recipe for cake that re¬ 
quires less than from one to three cups of 
butter, three to ten eggs, one-half to two cups 
of cream, and spices and flavorings too numer¬ 
ous to mentiou. There is hardly a pic the 
crust of which is not nearly- one-half lard ami 
the contents spiced so that it is impossible to 
tell whether it is made of apples or turnips, 
aud other things in like manner. 
Now, in the name of suffering humanity, 
why not so change this order of thiDgs as to 
give the stomach a rest, call the blood away 
from a poorly-nourished and stimulated brain, 
insure for us au undisturbed, refreshing sleep, 
aud a tranquil temper of mind i Why not 
have occasionally a loaf of old-fashioned 
brown bread made plain, instead of the daintv 
loaf made of flour twice ground, doubly re¬ 
fined and filled with baking powders, alum 
and rancid butter! Why not have occasion¬ 
ally, a pie made with buttermilk, or cream- 
crust, instead of one the crust of which con¬ 
tains more fat than flour, and the contents so 
highly seasoned that you cannot tell whether 
you are eating a piece of pumpkin pie or a 
dish of catch-up t Why not eat more oat¬ 
meal, graham, cracked wheat, hulled corn or 
hominy-, and less of rich cake and preserves ? 
Why not, for dessert, eat more plain fruit, 
cooked or raw, and less of suet puddings made 
so rich that they- w-ould nauseate the common 
housedog? And finally why-not have in the 
domestic columns of so good a paper as the 
Rural New-Yorker more recipes for plain 
food, such as would protect the healthy- stom¬ 
ach from the horrors of dyspepsia, aud add 
variety to the diet of those already suffering ? 
Echo answers “Why f 
NERVOUS DYSPEPTIC. 
two-and one-balf inches in diameter; with the 
sharp edge of the cover down on the matter to 
be scraped up, use a little warm water in the 
dish while scraping. This doesn’t scrape in 
streaks, like a knife or spoon; but makes a 
wholesale job of it. 
If the Rciiai. readers find any merit in the 
above, and then wish me to do so, I will tell 
them how to make the very best and cheapest 
kind of griddle-rakes or slap-jacks mixed up, 
with clear, cold water. a. g. bisbee. 
[Kindly scud directions.—E ds.] 
-LlbrrUaucous rtmtis'inn 
The Great Secret 
Of exceptionally, long and abundant 
hair may- never ho solved ; bub that 
Ayer’s Hair Vigor preserves the hair 
in all its beauty and luxuriance, and 
even restores it, when thin and gray, is 
Well Known. 
P. J. Cullen, Saratoga Springs, N. Y., 
writes : “ My father, at about, the age of 
fifty-, lost all the hair from the top of his 
head. After one mouth’s trial of Ayer’s 
Hair Vigor, the hair began corning, and, 
in three months, he had a fine growth of 
hair of the natural color.” 
,T. T. Gibson, 06 Hope st., Huntley, 
Staffordshire, Eng., says ; “ I have seen 
young men in South Australia quite 
gray, whose hair has been restored to its 
natural color after using hut one bottle 
of Ayer’s Hair Vigor.” 
Ayer’s Hair Vigor, 
Prepared by Pr. .7. C- Ayer & r’o., Lowell, Mass. 
Soid by Draggle is ami Perfumers. 
PURE MILK. 
WARREN 
MILK BOTTLES 
Patents! March 234 1880. 
Adapted for the Delivery 
ot Tlilk in all Cities 
mtd Towns. 
A LONG-REEDED WANT 
W AT IAST SUPPLIED. 
A.V. WHITEMAN, 
Ti Murray St.. JiEW lOUK. 
QC to S5N a day. Samples worth *1.50. FREE. 
IP EJ Lines not under tue horse’s feet. Write 
Brewster Safety Rein Holder Co.. HoUv % 3Hoh 
Eli MONTH easily made, selling 
F Outfit FREE. Tcrrliov* ERIE. St. silj 
XnphiyVfnl. Appl* rur Term, at Ones, 
WIT.IIOT CASTLE A into. 
liOCHESTER, S. Y. 
EPPS’S 
GRATEFUL-COMFORTING 
COCOA 
T* ENIWIrt Ytt For Mexican war and Union Veter- 
rDAOlUiliT ans. Messrs II. STEVENS & CO., 
Washington. Cleveland, Detroit and Chicago. 
An excellent cake maker thiuks that eggs a 
week or ten days old are preferable to those 
newly- laid for cake making. 
COOKING GREEN CORN. 
Although I am something of au old bach, 
yet I am not entirely ignorant of the cooking 
department iu regard to cooking green corn. 
To those who have bt on iu the habit of boiling 
it half au hour or 9) minutes at least, as I 
know to be the practice of 19 out of 20 every¬ 
where, I will suggest a retrenchment of 27 to 
29 minutes, depending on the size of the ears— 
one minute for small cars, two for medium 
aud three for large ears. I don't mean to [tut 
it in cold water, and put it over the fire from 
oue to three minutes; but let it actually boil 
this time. All the time it boils over this, it 
grows harder and harder the longer it is 
boiled, until it becomes as hard as the gristle 
in a sturgeon’s nose Please try it, you skep¬ 
tical ones, and be convinced; leave off half the 
butter aud substitute salt. 
Another Item for Cooks,— Where any 
matter is burned, or from any other cause 
needs scraping, iu place of using a spoon or a 
knife, take a tin box cover, a pepper-box cov¬ 
er, or any tin cover from one-and-one-half to 
$250 
EVBKY .MONTH, 
1.000 LIVE AGENTS WANTED 
_ _ at once. Onr Agent's. Outfit 
a beautllul SATIN-LINKII CASKET OF 
SILVE1AVAKE, sent free. Write for it. 
WALLINGFORD SU.V I U CO., W»m nK t,jrd, Conn. 
THE GRANGER EAMILYfFRl IT and VEUETABLK 
EVAPORATORS. 
S3.50. S«.0‘J and SI O.OO. 
Send fnr circular F.asvkkn Manu 
FACT'O Co. \rt S. Fifth St., Pbila. 
TUB riv EUXIATXC 
FRUIT D BIRRS. 
Made In all Sizes, for 
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Use. 
At the test of Mir trading Fruit 
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Smte Frur. it PI I uti ljdtlu.Oc ober, 
isv., the • |»N El MAT IC” dried 
a barrel ot pippins In 50 min — 
utos less time than rbe i merican. 
The X‘mnirmui •• was instanced, 
and withdrew before finishing. 
AWARDED ITIK 
Silver IVIeclal 
over all competitors at New Eng¬ 
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The operation Is such that they 
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evaporation ts the most rapid, with 
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VERMONT FIRM MACHINE COMPANY, 
BELLOW* FALLS, VT. 
500 
Scrap Pictures, Games, and book of sample 
Cards only 2 ets. Suit Card Co., Station 15, Ohio. 
YES THIS WILL PLEASE YOU 
Blades are fluest razor steel, 
hand-forged, tile-tested, and 
replaced free if sort or flawy. 
— It Is made for the hunter, far- 
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— --C . — , 5 for *3. with 
—iiai' TOWfH r ■ -juumL-j stag, ebony,or white 
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i n Pearl. 50c.; Gents’ 3 
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.UUlUlW'l 
Steel Shears, 75c.; Button holeSelzzors, f(V. Illus. List free, 
