386 
AMERICAN AGRICULTURIST. 
[October, 
substitute for new milk, whenever that can be 
obtained. He quotes another authority which 
states that such milk caused an undue development 
of fat, leads infants to refuse food of more simple 
flavor, and renders them less able to resist disease. 
Children like the condensed milk, on account of 
its sweetness. In the process of condensing the 
milk, g'ood granulated sugar is added in the pro¬ 
portion of a pound and a quarter to each gallon of 
milk. The writer says “I have observed in a num¬ 
ber of cases, carefully watched during the past 
eighteen months, that while condensed milk fat¬ 
tens, and while children apparently thrive upon it, 
the vitality of the child is below par to a very dan¬ 
gerous degree. Indeed so far as my experience 
goes, it has been invariably the case, that children 
fed on condensed milk, and are attacked with diar¬ 
rhea at all severely f almost immediately got into a 
semi-collapsed state, and if brandy be not at once 
given, they die. I have observed the same with 
other diseases, as for instance measels, whooping 
cough, and bronchitis. The resisting power of 
the child has been bad, and those children brought 
up on the impure London fed cows’ milk, will 
resist an attack of acute disease, better than 
children fed on condensed milk.” 
It is a very common error to suppose that fat is 
a sign of health, yet we all know that fat people 
are not in near so good condition for active useful¬ 
ness, as are persons who have only a moderate 
amount of flesh. Children who have fat bodies 
and ruddy countenances, are sometimes badly 
diseased with decaying teeth, frequently have 
worms, and great tendency to croup and diptheria. 
How Govern the Baby ?—The questions of an 
old play-mate of mine, which came to me yesterday 
in a letter, is much like questions other mothers 
sometimes ask me. She says : “I do so wish I 
could see you with your little flock, and see how 
you manage with them, and with house-work, and 
sewing, and reading, and writing day after day, week 
in and week out. Wonder if you ever get nervous 
or worried, or in other words, lose patience, and 
feel like shaking the children. Or do you take to 
it kindly, and by natural or acquired grace, bear 
Vith all their whims, and teasing, and naughtiness, 
Without feeling like slapping them. 0 1 I wish I 
did know how you manage them! For instance, 
when they are about two years old, like G—, and 
you tell them not to go outside the gate, and they 
know all that you mean, but every chance they 
get run off, what do you do with them ? Do you 
ever whip ? It is my belief that a child can not be 
made to mind without feeling a hurt. But I have 
some friends, in whom I feel great confidence, who 
never inflict punishment for disobedience, and who 
think it a great shame to whip a child, and who 
insist that children shall be governed by love. But 
the truth is, the child of those parents, I have in 
mind, does not behave half so well as G—. Now I 
am sure I do not know what is the right way, and 
I wish I did. I would like to see my boy mind the 
first time he is spoken to, and I always wondered 
to hear people tell a child half a dozen times to do a 
certain thing, but baby hardly ever minds the first 
time we speak to him. I don’t want to go around 
with a whip in my hand all of the time, and if you, 
with longer experience, have learned the way, I 
would like to be led.” 
I can not say that I have learned “ the way” to 
make children of any age mind always, the first 
time they are spoken to. I have daily trials in that 
respect, and I suspect that it is because my children 
have so little fear of me. I do suppose that the 
frequent use of a whip or stick might make “ bet¬ 
ter-behaved ” children, than any who live at our 
house, but whenever I think over the matter, (and 
that is .daily, or rather nightly,) I feel sure that a 
whip for family use would cost more than it would 
come to, and my prayer is still for more patience. 
I can see that the delay of the little ones is not real 
disobedience—that is, it is not intentional. They 
are “just going” to do what they are told, but 
their own business seems very important to them. 
I hate to speak sternly, or in a tone of command, 
but fretful entreaty is no better. A pleasant sug¬ 
gestion ought to suffice for children, who stand to 
us in the relation of little friends. In all small 
matters of a personal nature, I think it pays well 
to say “ please ” and “ thank you ” to a child, and 
I have always habitually and rather unconsciously 
done this. “ Please shut the door, dear,” “ Please 
hand me my thimble,” and then “ thank you ” for 
the favor; for it does seem too bad, to call children 
from their play, to just wait upon us, and we must 
remember that our example is likely to be followed 
in their intercourse with each other. 
Such a case, as my friend mentions, is different. 
I have had little trouble with runaways, but I think 
I should tie up the little truant feet every time 
they transgress prescribed bounds, until they learn 
to obey. Five minutes is “an age” for such a 
punishment to a small child. The object is to im¬ 
press the mind, so that the little one will not for¬ 
get to mind, or so that it will see that disobedience 
does not pay. It ought to be done good-naturedly, 
with tender pity expressed for the naughty little 
feet. Yesterday I tied up a pair of hands for strik¬ 
ing brother. I hugged the little sinner, while I tied 
them up, and talked as though the owner of the 
hands of course wished to correct such a naughty 
habit, or to refrain from establishing such a habit; 
and she evidently rather took my side as against 
the hands. They were to stay tied together, until 
the clock struck, or about five minutes. When I 
untied them, I kissed each one, because I “ was 
sure they would try to behave better now.” 
O dear! It takes line upon line, and precept 
upon precept, and I often feel discouraged—chief¬ 
ly on account of my own mistakes, which almost 
all arise from a deficiency of patience. We are 
not good enough to carry out our own theories. 
Our little ones are chips of the old blocks, and 
inherit from us and from the sources whence we 
derived our tempers and temperaments, many of 
the evils which we deplore in them. 
It maybe best to “rule by love” alone, never 
appealing to a child’s fears, but most of us feel 
that we have not time. We have to deal with our 
culprits too hastily. When two get into a quarrel, 
it seems impossible to do exact justice, because we 
have not time and are pressed with other cares. I 
can see clearly that it is best to take time, and that 
we ought to remember, that no other duties can 
exceed in importance, the moral culture of our chil¬ 
dren, but when it comes to the actual case, alas! 
There is an excellent book, by Jacob Abbott, the 
author of the Rollo Books, called “ Gentle Meas¬ 
ures in the Treatment of the Young.” I like this 
book better than the “ Mother at Home,” written 
by another Abbott. It is probably what most 
inquiring mothers are in search of, and it is more 
easy of comprehension, and what most persons 
would consider more practical than Mrs. Mann’s, or 
Spencer’s,or H. H. ’s writings upon the same subject. 
Pudding—Sponge Cake—Catsup. 
In July we gave some of the replies to the 
lady, who wished recipes for the above-named ar¬ 
ticles. We now add others : 
Pudding. —A Farmer’s Wife, Masonville, N. Y., 
sends : Two eggs ; one cup of sweet milk ; one 
pint of flour; two tea-spoonfuls of cream-of-tartar; 
one do. of soda; two table-spoonfuls of butter; 
one of sugar. This is to be steamed from 20 to 25 
minutes. My husband prefers sweetened cream on 
this kind of pudding, but maple-syrup is excellent. 
For the benefit of those who have no steamer, I 
will tell how I make one : into a common dish-kettle 
place a small basin, turned upside down, put in 
water enough to about cover it, than set the dish 
that contains your pudding on that, and cover the 
kettle tight; if the water should happen to boil 
out, before the pudding is done, have some boiling 
water in the tea-kettle, which you may pour quick¬ 
ly and carefully down the side of the kettle, and 
all will be well. 
Pudding. — Aunt Esther, Windham Co., Ct., 
writes, that she sends directions for making one, 
that suits her George to a “ T.” To one quart of 
sifted flour add a measure each of acid and soda, 
of Horsford’s bread preparation ; mix it thorough¬ 
ly with the flour, then wet it with cold, sweet milk, 
to which a tea-spoonful of salt has been added. 
Use milk enough to have the batter only just a 
little stiffer than that for wheat griddle-cakes ; 
some flour requires more wetting than other. In 
the time of berries, add a cup of ripe becries, or 
cherries, or currants. In the winter a cupful of 
dried berries will do nicely, if they are moistened 
with a little water half an hour before using, and 
then rolled in flour, before putting into the pud¬ 
ding ; dried currants are nice to put in at any time 
of year. Avoid much stirring, using only enough 
to mix the ingredients together, and cook imme¬ 
diately. You can put it into a covered pail, and 
place it in a kettle of boiling water, or in a basin in 
a steamer ; cook it over boiling water ; but I find 
so good market for it, that I cook mine in a four- 
quart pan, set over a kettle with boiling water. 
The water being boiling hot, when the pan is put 
over it, it must be kept so until the pudding is 
done. The time required to cook it depends on 
the quantity of flour used. For one quart of flour, 
one hour ; for two quarts, two hours. The shape 
of the dish it is cooked in, makes some difference ; 
it is better to cook a little too long, than not long 
enough. The pudding must be kept closely cov¬ 
ered until time to take it off. For sauce, good 
thick sweet cream, and white sugar. This pud¬ 
ding is very easily and quickly made, and, if prop¬ 
erly steamed or boiled, is very light and nice. 
Sponge Cake. —Two cupfuls of sugar ; four eggs; 
one-half cupful of water ; two cupfuls of flour ; one 
tea-spoonful cream-of-tartar; one-half do. of soda. 
Beat the sugar and yolks and half the water, until 
very light, then add the remainder of water, flour, 
and soda, etc. ; when well beaten, add the whites 
of the eggs, and put immediately into the oven ; 
bake one hour in not too hot an oven. 
Catsup that will keep one or five years, if it is 
not eaten before that time. Take of perfectly ripe 
tomatoes one-half bushel; wash them clean and 
break them to pieces, put over the fire and let 
them come to aboil, and then remove from the fire ; 
when cool enough, rub them through a wire sieve ; 
and to what goes through, add salt; two tea-cup¬ 
fuls ground allspice and cloves, of each one tea¬ 
cupful ; best vinegar one quart. Put over the fire 
again, and cook one hour, stirring with great care 
to avoid burning. Bottle and seal for use. 
Catsup, by “ Mrs. D. B.,” Long Island. Take a 
basket of tomatoes and pour boiling-hot water 
over them, so that the skins will come off easily, 
cut them up in a tin boiler, and cook them until 
they are soft enough to press through a coarse sieve, 
then put that which passes through the sieve, into 
the boiler again, and add four table-spoonfuls each 
of mustard, allspice, and cloves; two do. of black 
pepper, and one do. of red ; two tea-cupfuls of salt; 
and three pints of vinegar. Cook over a slow fire 
until thick enough. I cannot state the time, as 
some tomatoes cook thick faster than others. I 
have just opened a bottle that is two years old in 
September, and just as good as when first made. 
Cream Caltes.—Every one who has been 
in New England cities knows the Boston Cream 
Cakes. “Rell” sends the following recipes for 
making them : 
Cream Cakes. —One pint of water, one cup and 
a half of butter, four cups of sifted flour, eight 
eggs. Boil the water and butter. Stir in the flour 
slowly while boiling. Boil one minute, and when 
the dough is eool, add the eggs, which have previ¬ 
ously been well beaten. Drop in shapely table¬ 
spoonfuls upon a buttered tin ; bake in a quick oven. 
Cream for Filling.— One cup of flour, two cups 
of sugar, one quart of milk, four eggs. Heat the 
milk, and when scalding hot, add the eggs, sugar, 
and flour, well beaten together, stirring as the mix¬ 
ture is slowly poured in. Flavor to suit yourself 
when the custard is cool. Make an opening in one 
side of each cake, and put in the cream with a 
spoon, taking care to put in enough. Be sure that 
the cakes are thoroughly baked, yet not scorched. 
This will make about fifty cakes. A quarter of 
the recipe given makes ten or a dozen cakes. 
