davidaulloa/AmericanStories huggingface dataset:
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02

NEW GOODS
At tn e M Am mo n store of
IRA 4. CLEMENT,
NO MARKET STREET, sUNBURY, PA.
>HE subscriber has just opened at his well
4 known establishment in Sonbury one Of the
heapest and most desirable stocks Of
Fall and Winter Goods,
that has ever been offered in the place. and which
ne will sell for CASH or exchange for Country
Produce. Those desiring to purchase goods will
do well to call and examine his stock.
BLACK AND FANCY SILK,
All Wool Delains, Figured, Striped and Plain,
French Merino, all colors. Beautiful Dress
Robes. Cashmeres, Shaded, Plain and Striped
must be seen to form an idea of the extent and
variety.
- u" N N~ MS .
Mantle, Stella, Chenille, French Wool Shawls
l'hibet and Broche Shawls
Cloths Cassimeres and Satinet
For Men and Boys Wear Black Csssimcres,
Fancy Cassi'neres, side stripes heavy, Doe.
Skin Cassimeres, Satnets all kinds.
FLAN NJ ELS,
White and Red flannels all grades and prices,
Bay State Sack Flannels, colors finest qnaltios
READY-MADE CLOTHING
d Boets and Shoes,
Hats and Caps, &C., &C.,
all Of which were selected with great care, and
will compare favorably, as regards quality, style
and price, with any in the country.
| HARDWARE, full assortment
Wood and Willow Ware,
Queensware, Of all descriptions.
Groceries, full stock in store,
Carpet Chains, &c,
Paints, Oils. Glass. Dye Stufs.
Thankful for the patronage heretofore received
he will spare no pains to please all who may fsvol
| him with thew custom in the future.
Sunbury, Oct. %, 1859.
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02

The Llckawanna and BnGmsburg Railroad connects
with the Delaware, lackawdnua and Western Railroad,
al Scranton, for New York and Philadelphia, and nterme
date points East nlsJ for Great Bend BnghaInton,
Syracuse Buffalo, Niagara Falls and all important points
West At Rupert II connects with the Caawssa Rail
road, for points both East and West Nuthumbe and
connects with Sunbury and Erie Railroad foy points
West and SOulh. NJ " JACKSON Sunt
Kingston, August 2j 1860.
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02
M ASSEE'S PATENT
FIV E mute FREEZER,

as Improved Tor 1853 and GO,
By L. KETCHAM & Co, Esq Pearl. l.sueet
New-York.
ENHE only Freezer constructed OH scientific
l. principles, with a revolving can and spring
blade scraper. The one hastcns the freezing Of
the cream-the other removes it as fast as frozen
The most rapid in freezing, with the least
quantity of ice.
The most economical in cost, as il is the most
simple and durable in structure.
For sale in all the principal cities and towns
in the Union.
Each Freezer accompanied with book of re-
cipes and full directions.
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02

USEFUL IN ALL FAMLIE ES-HEsEMAN
d cos Benzine, which removes paint spots
grease, &c, 4c. and cleans gloves, silks, ribbons,
&c, equal to new, without the slightest injury TO
color or fabric. Sold by all Druggs,s, also a, this
office. 25 cents per bottle.
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02

Inquired WOOL DELAINES.
IT Auction lots from % to rs cents.
Chdren's Plads and Deaines lsl To so cts
I.upln's finest French MeTinoes from auction
Three very choice lots at 80, 81 aud % cts.
Plain all wool CashmeTes iom auction, cheap al SIS and
65 cents.
Figured Chinz eolos Cashmeres y, 3s SO and 90 cts
Paid, striped aud hg'd Naencias, 25 10 40 cts.
Fig'd and striped French Popins.
BLACK DRESS GOODS
cton lots black French MeTinoes, 05 TO 500
tI0R ats black WOol Delaines 30 % SO eta.
uOhme quality "A yards wide at 81 IS
Best IS gent black Wool Dealnes in town.
Black Anielnes and fg ID Alpaeas.
COOPER 4 CONARD,
8, COT NINTH and MARKET Sueets.
ocloheI q lsbO Philadelphia
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02
LACKAWANNA & BLOOMSBURG
RAILROAD.
SUMMER ARRANGEMnNrs

Two Daily Passenger Trains will be run between Scranton
and Northumberland, as follows:
MOVING SOUTH.
Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1861-02-02
1850 WINTER ARRANGEMENT. 1860
NEW YORK LIN ES.

CAMDEN Il AMBOY AND PHILADELPHIA
AND TRENTON RAILROAD CO.'S LINES,
From Philadelphia to NeU York and Way
Places
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07

swansdown y through this lather shake and
squeeze the swansdown WELL but do not rnb It.
Do the same through second lukewarm lather
and repeat the process till the article looks
white and clean. Then rinse it through two
waters (the first lukewarm, the second cold),
squeezing it carefully shake it out and dry it in
the sun, or by the fire, holding it in your hands
and shaking it constantly to prevent it drying
with matted, rough appearance. II properly
washed and dried according to these directions
the swansdown will be almost as soft and white
as when new. Should the swansdown be but
slightly soiled, do not wash it, but cleanse it
thus:-Powder some plaster of paris, as finely
as possible, sft it through fine sieve, and then
heat it over the fire. When the powder is quite
warm (but not burning hot), lay the swansdown
in large, clean metal pan (also heated), and
sift the powder over it through sieve, turning
the swansdown about, and seeing that the pow
der is distributed well through it. Repeat this
process until the swansdown looks very white,
then take it out of the pan, and shake off the
loose powder.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07

How TO CLEAN FURs.-This is subject of
so much interest to all our lady readers land
gentlemen to, in the direction of their pockets, J
that we give the following directions, in full,
from the Household Journal which saws it will
"make old furs look as good as new":E
strip the fur articles of their stuffing and
binding, and lay them as near fiat as possible
II there be any moth-eaten parts, cut them ont
and replace them by bits of fur to match. Furs
when old look much better after being stretched
which is done as follows dissolve three ounc'
es OF salt in pint of soft water; with this
sponge the inside of the skin until it becomes
thoroughly wet; be careful not to wet the fur !,
lay it on board with the fur side downward.
stretch it as much as it will bear, to the required
shape, and fasten it with small tacks until dry.
II required to dry soon, the skin may be placed
about foot from the stove or CRATE. Sable,
Chineilla, squirrel, fitch, &c., may be cleaned
thus:-Warm quantity Of bran in pan, stir
ring it well so that Ii may not burn when
warmed rub it thoroughly into the fur, against
the grain, then shake it out repeat this process
several times, then shake the fur, and give it a
good brushing. Flour, well rubbed into these
lurs, VIII clean them, but not so well as the
warm bran.
rrm,he ana other light furs may also be
cleaned with Hour. If they are very much soiled
proceed as follows-Lay the fur on the table.
and rub it well with bran moistened with warm
water; rub it until quite dry. and ofteryards
rub II with dry bran. The wet bran should he
rubbed on with piece of flannel and the drv
with book muslin. Finish by rubbing well wi, (
magnesia or stiff book muslin. Swansdown
may be washed thus-Make strong latber 81
white soap and warm water (merely luke
warm, as If hot it will shrink the skin OF the
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
West Westminster, Eeb. 7, 1861.

BoILING-BRoILING-R
When meats are boiled in water considerable
portion of the nutriment is dissolved out, and
owing to the fact that water cannot be heated
above 2l2 deg. except under pressure, it is oft
ell difficult to heat the meat enough by boiling
to disorganze its ibres and make it tender
II 1t be necessary to soak out SALT put the meat
to be boiled into cold water, and let it be grad
ually heated. But when it is desired to retain
the juices, the water should be made boiling
hot before the meat is put in, so as to close the
pores, or coagulate the albumen upon the sur
face, at once. To obtain the best BROTH let the
meat be put into cold or lukewarm water, and
be kept for long time below the boiling point
A better plan still, is to cut the meat very fine
put it into bottle, cork it tight, and then place
the bottle in kettle of water. and boil it thus
for considerable time
When meats are broiled on gridiron over
hot Goals, the sudden high heat applied sears the
outside, which shuts in the juices, and the rapid
application of heat soon cooks the meat through
if in moderately thin pieces. 1t is then tender,
juicy and palatable. Those who never brol
their fresh meat, or fish, or poultry, do not know
the excellences OF properly cooked dish of
animal food. Of all methods of cooking fresh
meats, whether, fish, flesh, or fowl broiling is
the best-provided always that the cook is ac-
tive and intelligent enough to handle the grid
IRON ana meat dexteronSly, so as not to make
charcoal of an atom, and yet quickly cook every
part of the meat sufficiently to suit the taste of
the consumer.
Roasting meat in an oyen is next to broiling,
and generally preferable in the hands of IA care
less, slow, or inexperienced cook But a piece
of meat to be roasted well, should be put into
an oven already hot, so as to scar the surface
in order to retain the juices. The heat should
afterwards be kept as high as possible without
actually charrng or burning the meat. The
higher the heat, and the more rapid the cook
ing the tenderer will be the meat. A long, slow
roasting, is next door to "tanning."
Frying in pan or spider, is the worst mode
of cooking meats, except for tasteless fish, or
meats which are so much like chips as to re-
qure soaking in fat 20 render them at all pal
atable. Swine-eating Geniles do well to fry
their pork, to "try out" considerable proper
ton of the lard-though we have never been
able to appreciate the good taste Or digestibility
of the fat soaked "scraps" left after frying a
piece of pork in the usual process.-Am. Agri-
culturist
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
THE FARM, GARDEN AND HOUSEHOLD

A NEW SUGAR EvAPORATOR.-As many OF
the readers Of the Ne,o England Farmer make
every year considerable maple sugar, thought
a few lines upon this subject might be interest
ing to them; and more especially so, we
soon expect to speak of a new boiling apparatus,
that is far superior to the common pan used at
the present lime. 1t is the best article that
finds the quickest sale, and at higher price.
Maple, in its pure state, should be nearly as
white as crushed sugar. The color comes from
some impurity in the sap, or the manner of boil
ing, or from both. 1t is impossible to make the
best sugar in the common sheet iron pans, which
are mainly in use at the present time. Every
one familiar with the process, knows that the
sap will burn on to the sides of the pan, and is
again washed off into the syrup, thereby giving
the sugar bad taste, and a dark color. This
is remeded by using Cooks Sugar Evapora-
tor manufactured by Messrs. Blymyrs, Bates
g. Day, Mansfield, Ohio.
The writer used this evaporator part of last
season, and can cheerfully recommend it to all
sugar-makers as being perfect sugar boiling
apparatus. 1t is a shallow pan, about eight feet
long, and four feet wide; and is arranged with
fanges, raised on the bottom, one and half
inches high, which are left open for a space of
four inches at every alternate end. A tub of
sap is placed at the front left hand corner of
this pan, and another tub is put at the back
right hand corner of the pan, to receive the
syrup. This pan is set on furnace, made for
the PURPOSE or can be adjusted to a common
arch. 1t is then filed three-fourths Of an inch
deep with sap, and the fire is started. AS soon
as it begins to boil, turn the faucet and let on
supply of sap, which runs fifteen times across
the pan before it reaches the outlet. After it
has travelled go feet, continually boiling all the
it becomes syrup sufficiently thick for sugarlng
off.
can boil one barrel of sap per hour, with
one fire. Hence it will be seen that l not only
save time and wood, but make much better
article of sugar.
Enclosed is sample that / made after the
5th of April, which had no cleansing or settling,
but was done off Immediately after boiling.
GEORGE CAMPBELL.
WeSf West1 Ster Eeh Z 1851
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
MY WIFE.
By o. A. FKAx :

have a little pleasant wife,
Who nothing, nothing lacksi
She keeps herself and things about
The house rs neat as wax,
And everything, with woman's taste,
Seems placed expressly for
The pleasure Of man who long
Has lived bachelor
Her handkerchief are white as milk;
Her skirts as white as snow;
Her slippered feet are small and neat,
And always ION the CO."
She floats about as If upborne
On gum elastic springs,
Or some unseen, mysterious power
With undiscovered wings.
Her glossy hair is deepest brown;
Her eyes are softly dark,
And from their loving depths shoot forth
Full many q cheerful spark;
Her smile sends speeding on their flight
The swift-winged, rosy hours,
And what was once my darksome way
Is radiant now with flowers.
My linen has glossy white
More pure than ever shone
On Parian marble, and, what's more,
There's ne'er button gone.
She knts me stockings, makes me shirts,
And darns up all my rents,
And saves me half Of what was once
My bachelor expense.
Now, all you crusty bachelors,
With life's great battle sore,
Go get a wife and settle down,
And play the fool no more!
Don't be too nice-they're angels ull--
With loving hearts and true,
The secret Is, be kind to them,
And they'll be kind to you.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
4 NEW DISCOVERY.

CAPlLANlA! FOR RESTORING THE
Hair aud Whiskers ko,reusr Grey, To their Original
Color and mpartng the Hair shade required
DELICATE BROWN TO A DEEP BLACK
70 This Compound offered the BEST THING KNOWN
for the above purposes 1t IS easy applications consisting
Of only preparations and does not STAN crock snu
md leaves the Hair most beautifully SOFT AND GLOSSY
and Of most PERMANENT AND NATURAL COLOR
In the Ct this article, ali the usual soaping, Washing
and spOngng of the Hair dispensed with and Its appca
ton is perfectly simple.
NJ s. BURR CO., General Agents,
20 fremont street. boston
IN THORN, Sole Agent for Brattleboro. -9msl
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
7-I--- --7--- - 1900
RAILROAD NOTICES.

E..s!!sa5SsfE!sa NEW HAVEN AND NORTH
-AA-kh-HAMPDEN RAIL R0AD.-Wnter Arrange
mentsChange Of Time, commencing Thursday, jan 2Ih,
SOUTHAMPTON, wEsTFrELp, NEW HAVEN and NEW
YORK, via CANAL and NEw YoRK NEW HAVEN RAIL ROADS.
TRAINS FROM NORTHAMPTON.
HOO Express Train for New York, Receiving Pas
sengers from the Connecticut River Railroad from Montreal
Burlington BrattlebDro and Greenfield Connecting at West
field IL 90 with Express Trains East and West the
Western Railroad and receiving passengers from the
Ing Trains from Springfed at Pennington with Colnsvic
Branch, and at New Haven with the New York and New
Haven Railroad, and New Haven, New London and stoning
1901 M Freight Train with Passenger Car attached for
CRANKY receiving passengers from Train on Connecticut River
Railroad from Montreal Burlington Bratt'ebor Greenfield
&c. connecting at westaed with Trains on Western Railroad
for Albany, Pittsfed, Worcester and Boston. Receiving
passengers from Train from Boston.
TRAINS TO NORTHAMPTON.
$50 a. Freight Train with Passenger Car from New
Haven Passengers for the Western Railroad from the
Pennington Valley, will reach Westhed by this Tain in
for the Express Trains East and West Receiving pas
sengers the Western Railroad, East and West West
held and connecting at Northampton with Train on the Con-
neccut River Railroad for Greenfield, Bratteboro Durng
ton, Monrea &c. reaching Northampton at 2 90 p m.
$50 p. m. Accommodation Train from New Haven re.
eeyng passengers from the aniro New York. al
Panvle from the Hartford Providence and Fishk Railroad
West and in close connection with Western Railroad
for Albany at 100 p m and 300 p M for Worcester and
Boston, receiving from Train on Western Railroad
from Boston and Worcester reaching Northampton at 74o
M
Passengers from New York. New London and nterneat,
Stations for tho White and the North, will find
this pleasant and reliable From New London, New
Haven &c, for Lebanon Springs Santoga Abana and the
West, will make close connections at Weshed, $50 p m
Train from New Haven. Fare to and from the points
as low rs by any other direct route, or lower
Discount made to passengers procuring Tickets at the or
Ace.
Through Tickets sold to all the principal points West
Daily lines Of Stages from Northampton, arrival o
e3oa m Train from New Haven, to Amherst Williamsburg
Haydenvlle, Florence and Iadlcy; from Colnsvle t.
Hartford and Wnstedi Cheshire to Waterbury.
FREIGHT NOTICE.
Tea; No
Franklin and Centre streets, 615 p. and reac
Northampton next day at l.30 Leave Northampton
$50 p. m. and reach New York at LIS a
Through without change Of cars, at low rates
other competing line. Mark all freight via Canal Railroad
and Hampshire and pden Railroad.
CHAS. N. YEAMANS, Sup'.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
CT RIVER MUTUAL FIRE INSURANCE

The Connecticut River Mutual Fire Insurance Company
located Bellows fas continue to insure against oss by
fire. This Company commenced granting policies In March
1882 has insured property to the amount of three hundred
thousand dollars and in successful operation,
ing been conducted upon the very safest pan being
principally insurng farm buildings loss has accrued
rendering il necessary to make assessment.
The following named persons, 10 whom applications MAY
be made for insurance, agents fir the Company
Athens, JoHS AUSTIN pummerston, J. T. SrRARNs G. T.
TAFr bower W y, Ilowg, l.. W BIssELL Halifax CnARLEs
FOWLER; Jamaica, y. q, KELLOGG Londonderry, {. r.
ARSuIp, A. y. FrLLER Newane DAVID Johnson, j. MgR
mF'Lpi Putney, WILLIAM HouGnToS; Saxtons Village, J
W. CARPgSrERi Townshend, q, J. AUSTIN, C. WnEINsoS
West rownshend h. q. WHgELER Westminster, j. c. Rich
LRDsoSi Westminster West, DAVID ALLESi Whingham H.
N. Xix, CALVIN BAKrRi Windham, IlOLLIs q SrowELL
Readsboro, ". IL FOLLErr. 23tf
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07

ABOUT THE USE OF BUTTER, SALT AND
SPIcEs.-The use of butter, spices, ETC., is TO
stimulate the glands of the mouth and cause
them to throw out abundant saliva to moisten
the food and better prepare it for the gastric
juice of the stomach. This saliva is what real
ly gives food its "good TASTE" and that food is
most relished which "makes the mouth water"
most freely. Butter, salt, or ether condiments
upon the outside of food, come most readily in
contact with the glands of the mouth, and lit
tie butter will taste better on the outside of a
mouthful of food than double the quantity
mixed intimately through it. Half a pound of
butter mixed into loaf of bread will not Taste
as well as two ounces spread upon the Slices
This rule holds good in many preparations of
food. We suspect that tone cup Of butter"
only, in cake, and quarter of a cup spread
on the outside in eating, will taste better than
two cups put into the mixing pan. We are
quite aware that the ladies will tell us that they
need the butter in the cake to make it short
but our rule holds good in a degree neverthe-
less We like good butter on the outside of
food where we can see and taste it. If the but
ter is poor, put it on the inside and bake out its
bad taste so far as can be done. The above
hints are small things to write about some will
say, but it is the little things that have the most
to do with good cooking. The larger matters
every body will look after.-Am. AgricultuiSt
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07

RECIPE FOR MAKING ARTIFICIAL HONEY.
To ten lbs sugar, add three lbs water, forty
grains cream tartar, ten drops essence of pep
perment, and three lbs strained honey. FRS,
dissolve the sugar in watar, and take off the
scum then dissolve the cream tartar in little
warm water, which you will add with some lit.
tie stirring; then add the honey, heat to a boil.
ing point, and stir for few minutes.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07

SWEET APPLE PUDDING.-Another excellent
pudding is made with sweet apples, sliced in a
dish. and a batter of Indian meal made by
stirring it into boiling milk first, to scald and
get the proper thickness, and then pour it warm
upon the apples. First scatter sugar among
. the apples. and stir some into the batter. We
cook ours without any other seasoning, except
sugar. The milk should be sweet and good,
and when it is baked, eaten with butter or sweet
cream. Bake slowly a couple of hours.
IMPROVED PLAN OF PRESERVING EGGs.-
Provide small cupboard, safe or tier of shelves
full of holes, one and quarter inches in diam
eter, and place the eggs in them, point down
wards. They will keep sound for several months.
Other modes, such as packing in SALT etc., de-
pend for their success simply in placing the
points down; the shelves are more convenient
and accessible.
Coop APPLE observation-disclosures baking
dish, and fill it half full of sliced or quartered
apples then stir a batter with either sweet milk,
cream of tartar, and soda, &C.; or with sour
milk and cream, turn upon the apples, place the
pan in steamer, and steam. dish that will
hold three quarts will steam sufficiently in an
hour and a quarter or half, according to the
hardness of the apple.
KNIcKERBoCKER PuDDING.-One cup of suet
chopped fine; two cups of raisins two of sweet
milk four of flour; half of molasses; one tea
spoon of cream tartar; half as much soda; one
teaspoon of salt. Steam two hours. Serve
with rich sauce.-Rurdl Ne,c Yorker.
COOKING EGG-PLANT.-Peel and slice the
plant, soak in salt and water ten minutes, then
steam FIVE minutes. Make batter of one pint
of sweet milk, half cup of butter, two eggs,
one teaspoontul cream tartar half do of soda,
mix with flour to the consistency of batter cakes,
dip the slices and fry in butter to light brown.
We call them delicous.-U.
INDIAN BREAD.-One quart of sour milk,
one quart of meal one pint of flour, half tea
cup of molasses, a heaping teaspoon of soda,
also of salt. Pour into two quart basin, pre-
viously creased. Set into steamer, close tight
and steam three hours.--U.
How TO MAKE SAUsAGE.--Fifty pounds oil
meat, one pound of salt, quarter pound of sage
one teaspoonful of cayenne pepper.-B.
TAINTED MEAT.-When meat becomes faint.
ed, the faint may frequently he removed by
covering it a few hours with common charcoal
or by putting few pieces of charcoal into the
water in which the tainted meat is boiled.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-03-07
r.s:I.s5....l:s oX5ER5MoNT VALLEY Rail

E:ss;i..ss.:is1 R0AD. On and after MONDAY NOU. LIST
s-sZNk1-Is59, TRAINS will run as follows -
Leave Bellows Falls for Brattleboro 90 A NJ and 80
NJ Returning Drattleboro for Bellows Falls 10 40 A.
and 80 p. NJ. FREIGHT TRAIN leaves Bellows Falls
GAO A. NJ. Bratteboro 255 p. NJ.
The Passenger Trains this route connect South wit
the VT. Massachusetts and Connecticut River Railroad
Springfield Hartford New Haven and Bridgeport direct
York On the North with the Rutland Burlington, Su
lvan, Vermont Central Vermont Canada, Connecticut
Passumpsc Rivers Rail Roads, forming direct communicable
with WHITEHALL Saratoga and Schenectady, SJohnsbury and
White Mountains Burlington and ouses Point 0gdensurgh
and Montreal. NJ. SLOAT, Superntendenr.
Vt Valley II. II. Office, Nov. 18th, 1859.