WE BUBAL WEW e V©mE1S. 
US) 
glish varieties prove unfltted to our hot, dry, 
summer climate, being more or less liable to 
mildew of the foliage as well as fruit. 
Houghton is the earliest of the American 
varieties, but is small in size. Smith is a 
larger fruit, of excellent quality, although 
the plant is somewhat lacking in vigor. 
Downing is of a more vigorous,spreading habit, 
and very thorny, indicating a possible cross¬ 
hybridization with a foreign variety. Indus¬ 
try is a foreign variety, which is commended 
by very high authority as capable of resist¬ 
ing mildew in our climate; but time is req¬ 
uisite to properly test its capacity in this 
respect. 
Van Buren Co., Mich. 
Saved. —Over six thousand creamerymen 
have been saved from ruinous prices by the 
use of Thatcher’s OiaDge Butter Color; it is 
used from Maine to Georgia, from the Atlan¬ 
tic to the Pacific.— Adv. 
Domestic ©jcxmxJtmj 
CONDUCTED BY MBS. AGNES E. M. CARMAN. 
W E decline to respect the man who can’t 
find time to plant vegetables for home 
consumption. It is a lamentable tact that 
many country families go without all early 
vegetables because the head of the house wont 
take time and trouble to put into shape a suit¬ 
able piece of ground for a garden when the 
“ women folk” stand ready and are willing 
to plant the seed. It is a penny-wise-and- 
pouud-foolish policy that we have small 
patience with, and we can’t help wishing that 
such men were fed three times a day for three 
hundred and sixty-five days in the year on 
pork and potatoes,bread and molassesl But no, 
the wives of just such men will scour the fields 
for dock, cowslips and dandelions, that they 
may set before their “ lords and masters ” a 
dish of greens'. And then with what eagerness 
these same good souls watch the growth of 
the early apples that “he” may be.treated to his 
favorite pie; for his appetite is not good and 
he wants a change. How many test trips are 
made to the corn lot lest the field corn should 
harden before “His Highness” has had his 
fill of roasting ears! Is it a wonder that the 
wives and daughters of some country men 
fail to see the bright side of farm life? A good 
supply of vegetables in succession materially 
lessens the housekeeper’s burden. We know 
it doesn’t if one pair of hands, in audition 
to other duties, must pick and shell peas for 
a lot of hungry men or go to the lower lot for 
corn, but the man who supplies his wife with 
vegetables and fruits, usually sees her sup¬ 
plied with needful assistance too. 
place upon a flat dish and make very cold by 
standing in the ice-box. Serve with a dress¬ 
ing of vinegar, pepper, salt and salad oil. 
Stewed. —Cut into bits, rejecting the hard 
part, and cook slowly in milk until tender. 
Season liberally with butter, pepper and salt. 
SPINACH. 
Look over carefully, picking the leaves 
from the stems. Wash and cook HO minutes 
in salted water. Drain chop fine return to 
the fire, season with butter, pepper and salt, 
press into a mold or bowl, turn out and 
garnish with sliced egg. 
BEANS, LIMA. 
Boil in a little water until tender, drain, 
add a cup or more, according to the quan¬ 
tity, of thin cream. Boil up and season. 
Delicious. 
BEETS. 
Wash carefully and do not break or cut 
the skin. Boil until perfectly tender. Re¬ 
move the skin, cut into thin slices and serve 
with pepper, salt and vinegar, or make a 
drawn-butter sauce and turn over just before 
sending to the table. 
A 7 EGE TABLES. 
TIMELY, TRIED AND TRUSTWORTHY. 
CABBAGE. 
Select a crisp head. Cut into shreds and 
cook until tender. Turn off the water, add a 
little milk, a lump of butter, pepper and salt. 
Bring to a boil and serve. Very nice if cook¬ 
ed until perfectly tender. 
CARROTS. 
Scrape, wash, and boil with corned beef. 
Serve cut into lengths as a garnish around 
the meat. Or, cook in salted water until ten¬ 
der, take out, cut into bits and cover with a 
sauce made of milk and butter, slightly thick¬ 
ened with a little corn-starch and seasoned 
with salt and pepper. 
CAULIFLOWER. 
Cut off the outside leaves and let stand in 
salt and water for an hour or more. Put the 
head into a piece of net and boil until tender. 
Put a pint of milk into a sauce-pan, bring to a 
boil, add a lump of butter, a little thickening, 
a half cup of grated cheese and salt to season. 
Arrange the cauliflower on a flat dish and 
pour the sauce over it. 
ASPARAGUS. 
C UT the stalks of equal length, rejecting 
the woody parts Tie into bunches with 
tape, or in a piece of coarse net and put into 
boiling, salted water. Boil from 20 to 35 
minutes according to age. Before it is done 
toast a few slices of bread, dip into the liquor 
in which the asparagus is boiling, butter and 
lay on a hot dish. Drain the asparagus, un¬ 
tie the bunches and place upon the toast with 
a few bits of butter. A favorite accompani¬ 
ment to boiled asparagus is a white sauce as 
follows: Two ounces of butter, one ounce of 
flour, a small tea-cupful of milk, two table¬ 
spoonfuls of cream and a tea-spoonful of salt. 
In a saucepau mix the flour and butter, 
add by degrees a-half pint of boiling 
water. Stir until the mixture boils, add 
the milk, boil two minutes longer, season with 
salt, take from the fire, stir in the cream and 
pour over the asparagus, or serve In a gravy- 
boat. 
AVhen eggs are plentiful prepare in this 
wise: Cut as many tender stalks as you will 
need into half-inch bits, boil in salted water 
20 minutes, drain, pour over a cup of rich 
drawn-butter aud turn into a buttered 
pudding-dish. Break a half-dozen eggs, or as 
many as required, carefully over the surface, 
strew over bits of butter, season with salt aud 
pepper and put into a quick oven until the 
eggs are set. Serve at once. Or make an 
omelette as follows: the green part only of a 
good-sized bunch of cold, boiled asparagus, a 
half-dozen eggs beaten very light, two table- 
spoonfuls of milk aud a little salt. Chop the 
asparagus very fine, stir in the beaten egg aud 
milk. Put a tablespoonful of butter in a fry- 
ing-pan, heat and pour in the mixture; shake 
and loosen with a broad knife as it forms. 
Fold over in the middle and turn upside down 
upon a hot platter. 
A tempting way of serving plaiu boiled 
asparagus is as a salad. Boil, untie carefully, 
tomatoes. 
Baked. -Scald and peel a sufficient num¬ 
ber of smooth round tomatoes; put into a 
deep earthenware dish, sprinkle plentifully 
with salt and pepper; have a teacupful or 
more—according to the quantity of tomatoes 
—of fine cracker crumbs, and spread over the 
top. Bake in a quick oven from 30 to 
45 minutes. Drop a few lumps.of butter into 
the tomatoes and serve. 
Green —Slice thin, roll in flour, season with 
salt and pepper and fry in hot butter. 
On the Half-Shell.— Have toasted a few 
slices of bread nice aud brown; butter, cut in 
halves, and place where it is warm. Select 
tomatoes which are smooth, and not over-ripe; 
cut in two—flat-wise—and put, skin down, on 
a hot gridiron. Cook slowly until done 
through. Serve on the slices of toast with 
butter, pepper and salt. 
Salad. —Skin, remove the seeds aud pulp 
from fresh tomatoes, chop wbat is left with 
the heart—if it may be so called—of a cab¬ 
bage and a little parsley, and serve with 
a good salad dressing. 
Scalloped —Peel as many ripe tomatoes 
as required; cut into slices, and place in a 
pudding dish first, a layer of tomatoe®, sea¬ 
soned with butter, pepper aid salt, then a 
thick layer ot crumbs, also seasoned with but¬ 
ter, pepper and salt. Thus alternate the lay¬ 
ers until the dish is nearly full, having toma¬ 
toes last; cover tightly, and bake one hour or 
longer if the oven be not hot. 
CELERY. 
Cut into inch lengths and stew until tender. 
Drain off the water, and just cover with sweet 
milk. AVhen it begins to boil, thicken with a 
lump of flour and butter rolled together, sea¬ 
son with pepper and salt and boil a few min¬ 
utes longer. 
CORN. 
Boil as soon as taken from the stalk, if 
sweetness is a consideration. Making a corn 
puddiDg is a favorite way of serving this ex¬ 
cellent vegetable. Use while tender. Draw 
a sharp knife through each row lengthwise 
and scrape out the pulp. To a pint of the 
pulp add a quart of milk, three beaten eggs 
aud a lump of butter. Put into a moderately 
hot oven aud stir until it begins to thicken, 
then add salt to season and bake until lightly 
browned. Time an hour and a half in a mod¬ 
erate oven. 
CUCUMBERS. 
Pare and place iu cold or ice water for an 
hour. Cut lengthwise into half-inch slices. 
Dry on a cloth, sprinkle with pepper and salt, 
and dredge with flour. Fry to a delicate 
brown in butter or dripping. 
EGG plant. 
Peel, cut iu thin slices, sprinkle with salt 
and let drain for an hour. Dip the slices, 
first in beaten egg and then in cracker dust 
and fry in as little butter or dripping as pos¬ 
sible. 
ONIONS. 
Baked.— AVash aud skin very large onions. 
Parboil half an hour, drain, push out the 
hearts, chopping them fine with a little 
bacon, add bread crumbs, season with pepper 
aud salt, and moisten with a little cream. 
Fill the ouions with this, put into a dripping- 
pan with a very little water, aud cook until 
tender in a slow oven, basting often with 
melted butter. Stewed.—Select small ones of 
the same size Skin aud throw into cold 
water. After an hour put on to boil, when 
half done drain, again cover with water. 
AVhen tender, turn off the water, and add a 
cup of milk, a piece of butter, and season 
with pepper aud salt. 
PARSNIPS. 
Scrape, aud if large, cut iu halves, boil in 
salted water until tender. Mash, and to a quart 
of the mixture, add two beaten eggs, a table- 
spoonful of flour, and salt and pepper to taste. 
Form the mixture, when cool, into small 
cakes, and fry brown, turning, in a little 
butter. Or, cook until tender, cut in rather 
thick slices, dredge with flour and fry until 
brown. Season. 
Soft water is better than hard fer cooking 
vegetables. If the water is very hard, add a 
pinch of soda. 
When boiling cabbage, drop a piece of 
charcoal into the water. It will lessen the 
unpleasant odor. 
To preserve the color of vegetables, French 
cooks add to the water in which they are 
boiled as much carbonate of ammonia as can 
be taken up on the point of a penknife. 
pU.sceUanfou.s gUvertisiag. 
VERY OFTEN 
Life has been saved 
by a bottle of 
AYER’S 
Cherry Pectoral 
The best emergency 
medicine, it should be 
within reach of every 
one, young and old. 
“Several years ago. 
on a passage home 
from California, by 
water, I contracted so 
severe a cold that for 
some days I was con¬ 
fined to my state-room, and a physician on 
board considered my life in danger. Hap¬ 
pening to have a bottle of Ayer’s Cherry 
Pectoral, I used it freely, and my lungs were 
soon restored to a sound and healthy condi¬ 
tion. Since then 1 have invariably used and 
recommended this preparation, and always 
with beneficial results.” — J. B. Chandler, 
Junction, Va. 
Prepared bv Dr. »T. C. Ayer & Co., Lowell. Maas. 
Price $1. Six bottles, $o. Worth a bottle. 
BROWN’S FRENCH DRESSING 
The Original. Beware ot Imitation*. 
AWARDED HIGHEST PRIZE AND ONLY 
MEDAL, PARIS EXPOSITION, 1878, 
Highest Award New Orleans F.*oosition. 
W.R&CO S 
IMPROVED 
COLOR 
IF YOU REALLY WISH 
to nee the very best Butter 
CJok>r ever madeone that 
never turns rancid, always 
gives a bright, natural color, 
and will not color the butter¬ 
milk. ask for Wells, Richard - 
son fyCo'n, and take no other. 
Sold everywhere. 
More of It Used than of 
all other makes combined. 
1 Send for our valuable circu¬ 
lars. Wells. Richardson 
| & CO., Burlington, VL < 
.This BOTH; 
0 BE WASHED 
D return^ 
I II 
FLINT GLASS 
MILK 
BOTTLES 
Manjfactured by 
W.H. Hamilton 
& Co. 
PITTSBURGH, PA. 
IN FOUR SIZES: 
% & 1 Pint, Quad & A Gallon 
WRITE FOR PRICES. 
LVMiN’S NEW WIND-GAUGE SIGHT. 
Send for Catalogue of Sights and Rifles. 
Address WM. LYMAN, Middlefield, Conn. 
B 
RIGHT RE 
D 
ON COTTON WILL NOT FADE. 
Enclose 25c For enough to dye 
Eight Pounds ot Hags. 
PB/.VTNW It IRKCTIOJS'S SK.XT. 
c. E. HELFER, Druggist, Akron, O. 
?or recommendation, write to any farmer's wife in 
Summit county. ESTABLISHED IS59. 
««OSGOOD” 
U. 3. Sttaiard Scales. 
, Sent on trial. Freight 
paid. Fully Warranted. 
3 TON $35. 
Other sizes proportion¬ 
ately low. Agents well paid. Illustrated Catalogue 
free. Mention this Paper. 
OSGOOD Si THOMPSON, Binghamton, N. Y. 
r,RiNn^. R "s 
U it I II U OysterShell.H, 
Graham Flour <* Cornvinfche 
C CHAND MILL 1 mX? 
- . JJtJ too per cent, more made 
in keeping Poultry. Also POWER JIILLS and 
FArV f’EED Att&UMSC hROS 
sent on appuca uou. WILSON BK.Ua. a aaton. 
AGENTS 
and farmers with no experience make $2.50 an 
hour during spare time. J.V. Kenyon, Glens Falla, 
N. Y., made $18 one day, $76.50 one week. 
So can you. Proofs and eatalocue free. 
J. K. Shkpabd ,tCo„ Cincinnati. O. 
FARMS and MILLS SOLD 
and exchanged. Free Catalogue. 
R. B.CHAFFINACO.,Richmond,Va 
2 nri|TP for Catalogue of hundreds of cse£ui A.-tt 
OCH I O etes less than Wholesale 1\ e- Apts, and 
De&lerssell large quantities. CHU'ACOSf ALKi'll.. ih'Murc, 
General Advertising Rates of 
THH RURAL NOW - YORKER. 
34 PARK ROW. NEW YORK. Q 
The following rates are invariable. J-ll are there¬ 
fore respectfully informed that any correspondence 
with a view to obtaining different terms xoill prove 
futile. 
Ordixart Advertisements, per agate line (this 
sized type, 14 lines to the Inch).30 cents. 
One thooaaud lines or more.wlthln one year 
from date of first Insertion, per agate line, 25 “ 
Yearly orders occupying 14 or more lines 
agate space. 35 
Preferred positions...25 per cent, extra. 
Reading Noiloes, ending with “Adv.,” per 
line, minion leaded.... 1* oents. 
Terms of Subscription. 
The subscription price of the Rural Nkw Yorikr Is; 
Single copy, per year.* 300 
** “ Six months. 41® 
Great Britain. Ireland, Australia and 
Germany, per year, post-paid. $3.04 (12s. *d. 
Prance........ 8.04 (168 fr. 
Prench Colonies. 4.081298 ft-. 
Agents will be supplied with canvassing outfit oa 
application. _ 
If--—® at U« Past-cfflos at New York City. V, 
88®W w.wVvvfs 
WE 
Rural 
WILL PAY' WELL TO LEARN WHY IT IS 
readers do not ueed knives. Our advt. in some papers 
brings us large orders, but from others few. Readers 
unjust to us and fool themselves. Take kmfe 
shown here, blades are of highest quality 
razor stee4, tile-tested and know n to bo 
good before sending out 
It is cheap for a silver dol¬ 
lar, but our price te 56c. 
post-pa id; 5 for 82. Send 
for our 64-page 
free list. also. 
“How to Use a 
Razor " 
IU A H F. K Jk 
UKI8H, 
$0 8 8troel, 
TOLEDO. 
OHIO. 
