-YORKER. 
Ilomtstk (fronomil. 
CONDUCTED BY EMILY MAP LE. 
TRAVELING. 
MRS. M. G. BAND. 
Why people travel for pleasure in summer, 
is a problem not easy to solve. It is true that 
the facilities for traveling at aiiy season in 
America seem little short of perfection. How¬ 
ever, the easiest and most spacious car with its 
convenient arrangements for eating and sleep¬ 
ing, is not to be compared with home audhome 
comfortB. 
When we take passage in a publie convey¬ 
ance, we must, to some extent, give up our in¬ 
dependence. If it is on the cars, and we pay 
for a “ section,” or part of one, that is one’s 
pro tempore, and there we must stay, be it for a 
day or a week. If we leave it for a walk up 
aud down the car, while it stops at a station, 
we usually fiud that we are in somebody’s way. 
Gladly we return to the place allotted to us, 
thankful that there, at least, we have rights. 
Traveling is good discipline for all of us, for 
it places one where he must be governed by 
circumstauces, nolens volens. If an ill-bred 
person is assigned a seat with or uear us, we 
must endure the annoyance without complaint. 
If the air is so warm and suffocating that we 
open a wiudow, we may expect to get looks 
that “speak volumes!” Added to the looks 
are remarks, not made directly to us, perhaps, 
but intended for us all the same. By all this 
we are made to understand that we are con¬ 
sidered uujust to those who have no apprecia¬ 
tion of pure air. Sometimes one’s fellow pass¬ 
engers go so far as to demand (all supposed to 
have equal rights, remember) that a window 
shall be closed. Not infrequently the demand 
is accompanied by a threat to call upou the 
conductor to interfere. Under the circumstan¬ 
ces, the offender thinks best for the sake of 
peace to succumb. He thinks with a sigh of 
his home, aud resolves that if he be so fortunate 
as to get back to it, he will stay there. 
Traveling with anything like comfort, is an 
art that has to be learned by experience. More 
forethought is necessary in preparing for a 
journey, than one unaccustomed to traveling 
would suppose. The question of “ What to 
Wear,” the packing of trunk and satchel, etc., 
etc., are requisites that call for careful plan¬ 
ning. Those who look back to their first 
journey, will very likely see that they were en¬ 
cumbered with some unnecessary baggage. On 
the other hand, some needed articles were left 
behind, the want of which was seriously felt. 
A substantial trunk, even if it be an expensive 
one, will be found the most economical in the 
end. The money expended in a cheaply-made 
trunk that shows rough usage ou its first jour¬ 
ney, is a bad investment. Satchels, even well- 
worn ones, can be made presentable by being 
brushed over with the kind of varnish that is 
used for kid shoes. Packing the trunk ought 
not to be put off until the day of settiug out on 
a journey. There are always enough “odds 
and ends" of work to attend to at the last. It 
is best to begin to collect, articles to be packed 
several days before starting on a trip, so that 
nothing will be forgotten. 
And now, don’t keep the hackmau waiting 
when he calls to take you to the depot. It is 
the duty of those who order a hack for a cer¬ 
tain time, to be in readiness promptly at that 
time. Have the trunks packed, locked, 
strapped, and ready at the door. It must be 
very trying to hackmen to wait for a lady to 
put on her gloves, gather up her traveling 
appurtenances, say her adieus, etc., etc. All 
of these little things should be attended to 
beforehand, as there may be other passengers 
to be called for; aud as a rule the cars, like 
time, "wait for no man” or womau either. It 
is not pleasing to see the satehel so erowded 
that it cauuot be clasped, and a little manage¬ 
ment will prevent it. Toilet articles should be 
closely wrapped in a napkin, pinned, and 
placed in the bottom of the satchel. If wrapped 
in paper, as is common, they will get undone 
easily', and be in sight every time the satchel 
is opened. Provide yourself with pencils, 
watch-keys and button-hooks. Otherwise it 
might become necessary to ask the loan of 
these things from a stranger. 
The dress of a lady traveling in summer, 
should be of cool fabric, of a grave color, 
clinging in style and not too long. A “ duster” 
of heavy linen, or thin woolen material, is 
essential to comfort and neatness. It is any¬ 
thing but wise for a person to go on a journey 
in a pair of new shoes. A pair of easy slippers 
ought always to be put in the satchel. This 
advice is as good for gentlemen as ladies. 
A large shawl or " waterproof’ made into a 
compact roll, and secured by a shawl-strap, 
ought to form a part of the traveling outfit. 
Neglect of this precaution may be regretted, as 
the warmest day may suddenly become cool. 
Carry a few postal-cards with you; there are 
stops enough on the way for one to write a few 
words on a card, to anxious friends, when 
letter-writing would be an impossibility. 
“Now-a-days, a lady can travel quite well 
alone; that is, unaccompanied by friends. The 
porter is almost always accommodating, and 
polite, especially to those who treat him with 
civility. It is not an evidence of culture to 
command instead of request the services of 
those who are employed to render them. It 
often happens in the temporary absence of the 
waiter from the car that a lady is glad to 
accept some little courtesy—raising a window, 
for example—from a gentleman. It is proper 
for her to make some slight acknowledgment 
of the favor, but it dees not afford sufficient 
ground for active conversation between 
strangers. Where friends travel together, 
they should remember to converse in low 
tones, as their affairs cannot bo interesting to 
people whom they do not know. Loud talking 
or laughing between friends on the ears, is 
disagreeable to those who take no part in such 
pastimes. 
The lunch-box ofteu contains so great a 
variety of cakes, pies, pickles, jellies, etc., as 
to be suggestive of abundance, at least. Plain 
food, with plenty of fruit, makes a suitable 
luncheon for any traveler. Traveling brings 
about an entire change of habits, making it 
necessary to observe care aud regularity in 
eating. Constant munching of even the most 
harmless food will seriously disturb the diges¬ 
tive organs. People become so tired of the 
monotony of a journey that they eat when 
they are not hungry, to “pass away time," as 
they say—a bad remedy, truly. Nuts, both 
domestic aud imported, are freely indulged in. 
Sometimes the shells are thrown upon the car- 
floor, which reminds one of the saying that 
“We carry home manners abroad." 
A gentleman who had traveled extensively 
for many years told the writer that “three 
consecutive days of travel with a carful of 
people was all he would ask to judge by of the 
disposition of each.” The necessity of beiug 
confined to limited quarters with persons of 
different tastes and habits, and the lack of 
home comforts, etc., arc enough to call 
into requisition all the amiability one can 
command. 
In closing, I wish to say a few words in 
kindness to the ladies, particularly to those 
who have children. If you have been think¬ 
ing that you need the benefit of a change for 
yourself and family, don’t seek it in a journey 
while the warm weather lasts. At that season 
there is no place like one's own home, “be it 
ever so humble.” 
--- 
APPLE ECONOMY. 
Annie l. jack. 
All over the orchard. It is quite a task to 
pick up fallen apples after a gale when the 
trees number by thousands; but it must be 
doue aud we try hard to gather all the qucerly 
misshapen, unripe fruit, in order to prevent 
the spead of the worm and its progeny, that 
generally infest such apples. There are some 
work and economy necessary in order to make 
the best, use of these windfalls. It is the truest 
saving to make three sorts. The first, of 
course, are for market, and if the largest apples 
are put apart they will bring in more money 
than if all are sent away unsorted. Tbose of 
second quality make very good apple-sauee. 
I noticed the other day at a neighbor’6 that 
the sauce was extra-fine, and found the fruit 
of which it was made had been boiled with the 
skins on, aud afterward put through a Bieve 
which reduced the apple to a fine pulp, and 
left the skin aud core out. This with a little 
sugar, is a healthy and palatable supper for 
children, instead of so much butter. Apples 
baked and used with cream aud sugar are also 
easily digested, and the best of food. The 
thirds, or smallest apples are good food for 
pigs; boiled with a few potatoes or beets they 
form a pleasant variety to the diet of these 
animals. So that just now we are busy with 
this light and pleasant work gathering up the 
fragments that nothing be lo6t. 
DOMESTIC RECIPES. 
A. PIOKLK CHAPTER. 
gar, four pounds of sugar spiced with cinna¬ 
mon. Mrs. a. g. 
mon. 
Albany. 
Chili Siiiice, 
Twelve large, ripe tomatoes, four ripe pip- 
pius, two large onions, two tablespoonsful of 
s alt, two of sugar, one of cinnamon, three cups 
of cider vinegar. Chop all fine and boil one 
hour. Bottle for use. Mrs. h. l. k, 
Plckelette. 
Four large crisp cabbages and one quart of 
onions cut fine; two quarts of vinegar, two 
pounds of brown sugar, two tablespoonsful 
each of mustard, black pepper, cinnamon, 
turmeric and celery seed; one tablespoonful 
each of allspice, mace and pulverized alnm. 
Pack the chopped cabbage aud onions iu alter¬ 
nate layers with a little salt between- Let 
stand until the next day. Scald the vinegar, 
sugar, Bpice and alum, and pour over the cab¬ 
bage and onions. Do this three morniugs in 
succession. On the fourth morning put all 
over the fire and boil five minutes. When cold 
put into small jars. 
Sweet Cucumber Pickles. 
Seven pounds of cucumbers pared and sliced; 
cover with salt, adding a piece of alum size of 
a butternut. Next day drain off the liquid and 
boil in vinegar until tender ; put in a jar and 
cover with a sirup made of one pint of vine- 
lndian Pickle. (An English Recipe.) 
Two gallons of good vinegar, one-fourth 
pound ginger, two ounces of allspice, ouc-half 
ounce of cloves, one-half ounce of chili pep¬ 
pers, four ounces of black pepper, four ounces 
of coarse salt, two ounces of garlic, two ounces 
bruised shallots, one-fourth pound of mustard, 
two tablespoonsful of powdered alum. Tie all 
these ingredients in a bag aud boil in the vine¬ 
gar twenty minutes. Take small encumbers, 
onions, beans and tomatoes, scald them in 
boiling, salted water by pouring the water 
over and letting them stand until cold, instead 
of putting over the fire to scald. Then scald 
in clear water. The cucumbers will not need 
to be scalded again, but the onions, beans and 
tomatoes will require several scaldings. Wipe 
them off and throw into weak vinegar for 
twenty-four hours, then wipe them off and 
cover with the Indian pickle. After they 
have been in that for three weeks take them 
out, drain, and put into pickle jars, strain the 
Indian pickle over and seal tightly. They will 
keep for years. 
In making mine, I left out the garlic as I 
thought the onions would make it strong 
enough. 
Chow-Chow. 
Two quarts of cucumbers—one quart very 
small and the other about a finger iu length. 
Cut the large ones into inch pieces. Three 
heads of cauliflower picked into pieces, four 
large green poppers sliced fine, two quarts of 
small onions. One gallon of cider vinegar, 
one half-pound of grouud mustard, three 
cups of sugar, one cup of flour and one 
ounce ot turmeric. Mix the flour, mus¬ 
tard and turmeric smooth in a little vin¬ 
egar. Place a porcelain kettle upon the 
stove wulh the vinegar and sugar; after it is 
warm throw in the mixed mustard, etc., aud 
boil, stirring carefully to prevent burning. 
Have the pickles all prepared by scalding the 
same as for Indian Pickle. Let them boil iu tue 
vinegar for a short time, stirring constantly, 
then bottle and seal. 
Chili Sauce. 
Eighteen good-sized ripe tomatoes, six 
medium-sized onions, three red peppers, two 
and one-balf cups of vinegar. Chop the onions 
aud peppers fine, peel the tomatoes and squeeze 
out the juice. Take the juice with all the 
other ingredients except the tomatoes and boil 
together for a few minutes, then add the 
tomatoes, chopped fine,and boil twenty minutes 
longer. Season with sixteen tablespoonsful of 
brown sugar, eight tablespoonsful of salt, two 
nutmegs, a large teaspoonful of ginger, one 
and a half tablespoonsful of cinnamon and 
one-half teaspoonful of cloves. Cork tightly 
and seal. Mrs. E. H. Sargent. 
Piccalilli. 
One peck of green tomatoes, one large head 
or two small ones of cabbage, three greeu pep¬ 
pers and two red peppei-6. Take out the seeds 
from the peppers aud chop with the cabbage 
and tomatoes quite fine. Put into a stoue pot, 
sprinkle with salt and let staud over night. In 
the morning drain in a colander. Take one 
quart of strong vinegar, one pound of sugar, 
one-half ounce each of ground cloves and 
allspice, and two ounces of whole white mus¬ 
tard. Put the vegetables, vinegar, etc., over 
the stove in a kettle and boil fifteen minutes. 
Put iuto glass cans and make air-tight. 
N. J. Mrs. S. G. 
-- 
Greeu Tomato Toast. 
Twelve good-sized tomatoes sliced and 
thrown into Balt aud water for twenty minutes; 
take them out aud boil, adding a little water, 
until tender ; then add one quart of milk, plen¬ 
ty of butter, salt aud pepper. Pour this over 
toast and serve at once. 
Escalopeil Green Tomatoes. 
Fifteen medium-sized greeu tomatoes, slice 
thin and throw them iuto salt and water for a 
short time. Take an earthen pudding dish 
and cover the bottom of it with cracker 
crumbs, then put in a layer of tomatoes. Sea¬ 
son with butter, pepper and salt, using butter 
plentifully. Thus alternate the layers until 
the dish is full. Put in half a teacupful of 
water, cover with a plate and bake for an hour 
or longer. A layer of crumbs should bo on 
1 top. Green tomatoes require a good deal of 
^ seasoning to make them palatable. 
1 I should be pleased to have published choice 
piekling recipes, also directions for making 
foreign or imported pickles aud different kinds 
; of sauces for meats. Mrs. E. H. Sargent. 
branches, cut up aud steeped in hot water and 
drink either warm or cold. I am always sorry 
to hear peoplo recommend or use liquors of 
any kind in medicine. If any kind of roots 
or herbs is steeped until the strength is out., 
and white sugar added to the strained liquor 
and boiled slowly until it is thick like mo¬ 
lasses, then put in clean bottles, aud kept in a 
cool place, it will be far better aud healthier 
than if any liquor had been added to it. 
Hattie Hopeful. 
(Plicnrhiljfrt. 
For Dropsy or Swelled Limbs. 
Make a tea of the green branches or leaves 
of asparagus, not the seeds, but the green 
RURAL SPECIAL REPORTS. 
Mass., Monument, Barnstable Co., Sept. 8.— 
Pearl Millet is a failure with me. The Blount 
coin is doing well. I raised some very fine 
potatoes front the Beauty of Hebron the Rural 
sent me; I think it is much superior to the 
Early Rose. Cranberries are about an aver¬ 
age crop in this vicinity; some bogs are look¬ 
ing very well, and others not so fairly. 
a. w. B. 
New York, Frauklin, Delaware Co., Sept. 
6 .—L planted the Beauty of Ilebron potato on 
the 12th of May, in good garden soil, one eye 
to a hill, making 22 hills, and by their side, in 
the same way, at the same time, the same 
number of Early Rose, with a bandful of ashes 
to each hill, both kinds beiug treated alike. I 
dug them after they got ripe, about a week 
ago, aud got one peck of Beauty of Hebron 
from the oue potato you sent. They were 
nice, aud of a good size. There were more 
than a peck ot Early Rose. Both kinds of po¬ 
tatoes ripened about the same time. The wil¬ 
low cuttings sent the previous fall are growing 
nicely. A few of the leaves ot the Pearl Millet 
are four or five feet, high, and some heads are 
appearing, hut I don’t want to plant any more 
of it. I would rather have even the common 
kind of corn plauted here for a forage crop. 
When I come to speak of Blount’s Prolific 
corn, my patience is tried, not only from what 
I have experienced with it, but also from what 
Mr. Blount himself 8ays of it in the Rural of 
Aug. 23. It is useless to send a corn to this 
sectiou for farmers to raise that takes, accord¬ 
ing to his aecouut, from March 30 to Aug. 5, 
or from May 7 tiU October, to ripen, even in 
the warm Colorado climate. I planted 44 hills 
of the seed sent me, as I did ray common corn, 
on the 15th day of May, both side by side, fer¬ 
tilized in the hill and out of the hill, and culti¬ 
vated both m the same way. I cut it up last 
week. The most of it had tasseled out and 
five or six silks had made their appearance, 
two of them on one stalk. I am six feet tall, 
aud I thiuk some of it was about two feet 
above my head. The stalks were large, but, 
cut in small pieces, our cow will eat nearly all 
ot them. This is all I want of Blount’s Early 
Prolific corn. Most of the other seeds sent 
failed to come up. It was a bad spring here 
for seeds to come up, it was so dry. a. t. n. 
N. Y., Andover, Allegany Co., 8ept. 3—I 
planted my Blount’s Corn at the last of May; 
it is now ten feet high, with from five to seven 
ears on a stalk. Pearl Millet is two feet high. 
The Defiance wheat failed. The Acme toma¬ 
toes are a splendid crop. The Beauty of 
Hebron potato you sent me did not weigh 
one ounce ; it had six eyes, I cut it into three 
pieces, and plauted one piece in a hill and have 
dug niue pouuds, one ounce of very nice spring 
potaloes. They alone are worth the price of 
the Rural. They were earlier than the Early 
Rose. Wheat was not a large crop here. 
Winter wheat was very good. Oats are good 
where sown early. Potatoes where they 
have been dug are a good crop. Apples 
in places where they were not hurt by the frost 
are- good. Altogether we have had a good 
season here. We are haviug very dry weather 
now. H> 
N. Y., Smithville Flats, Chenango Co., Sept. 
4,_My Blount’s corn is from eight to twelve 
feet high; I fear it won’t get ripe. Pearl Mil¬ 
let is a failure. My Beauty of Hebron potatoes 
were dug on Aug. 27; from It* eyes I had 32 
pounds of as handsome potatoes as I ever saw. 
My Acme tomatoes are splendid, j . a. b. 
Michigan, Dausville, Ingham Co., Sept. 2d. 
We have been having very dry weather since 
July, but to-day a good rain is falling. Wheat 
has been mostly thrashed, and is turniug out 
from 15 to 25 bushels per acre. Oats have 
turned outa full crop. Corn where tended well, 
is a fair crop. I have never seen any of Blount’s 
Prolific yet. Potatoes wilhave.rage a good crop, 
the varieties beiug mostly Early Rose, Peer¬ 
less aud Peacliblow. It will take a good pota¬ 
to to beat the Early Rose. Wheat iu market 
brings 90 to 95c. per bushel; corn, 18 to 20c.; 
potatoes, 40e.; butter, 8e. per pound ; eggs, 7c. 
per doz. I have not lived in this State very 
long, but I think Michigan is a good place for 
a farmer. 
Wis., Freedom, Outagamie Co,, Sept. 5. 
Thrashing machines are busy. Wheat is yield- 
i iug better, aud is of better quality than last 
i year. We are also getting a better price for 
