The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1878-04-20

The milk deposits hairs, skin, clots, or
| gelatinous sliminess on the clear spicu-
lar leaves. 1t has impaired to it most
agreeable odor, and does not readily
turn sour. A fresh sprig should be used
each time.
FOUR years ago my barn was regu-
larly infested with rats; they were 50
numerous that had great fears of my
whole grain being destroyed by them,
after it was housed but having two
acres of wild peppermint that grew in a
field of wheat, after the wheat was har-
vested, the mint was cut and bound with
it, and drove the rats from my premises.
have not been troubled with one since,
nor am | at present, while my neigh
bors have any quantity of them. / feel
confident that any person who is troubled
with these pests could easily get rid of
them by gathering a good supply of
mint and placing it around the walls or
base of their barns.-Canada Farmer.
New ENGLAND agricultural journals
have for long time urged upon the
farmers in that quarter the necessity of
growing corn extensively as one of the
best means of increasing their wealth.
The advice seems to have been needed to
some extent and the results have proved
equal to anticipations, not only as a
source of profit, but as exhibiting the
superiority even in New England soil
over that of Western soil for corn rails
ing. The editor Of the Journal of Chem
istry has also urged upon farmers the
necessity of corn culture, and in the
December number of the Journal gives
an account of a personal experiment. that
is of interest. He says that upon hill
side originally covered with beeches and
rocks, he raised last year, the drought
Notwithstanding, more than fifty bushels
OF corn to the acre, and this by the nse
of homemade fertilizers.
WHosoEvER would become good cook,
says Mrs. Mary Olin, must give the
mind to it and in order to excel in this
branch of domestic economy, one must
have, or cultivate, a taste for it, Season
ing is the most difficult part of cooking
One may know how to stew, roast or
broil, but to know well what seasonings
or spices to add which will improve the
flavor, requires patience, practice, and
| may add ideality. Again, badly
cooked food is sheer waste of material
strength and nerve. What mother can
justly expect to rear rosy, happy children
upon sour bread, indigestible meats and
rich pastry No woman should take
upon her herself the duties of wife or
mother, without thorough knowledge
OF the art, and no woman's educa-
ton is complete, however brilliant, if
this branch be neglected. If mothers
taught their daughters from tie first
that it was as much of an accomplish
ment to manufacture light, wholesome
Bread snowy biscuits, or to be enabled
to broil steak to nicely as to master a
difficult piece of music, or one of the
languages, there would be fewer divorce
cases, fewer complaining husbands and
miserable, unhappy wives.
WE give few receipts for +" luncheon
Dishes" 1st. Cut up what remains
from some roast, boiled, or braisedchick-
ems; remove the outside skin, and trim
the pieces neatly, taking away super
fuous bones; slice an onion, and fry it
in butter to light golden color, add
thickening of flour, put in the pieces of
chicken, with little stock, and a small
quantity of French beans or peas; sim
mer gently until the vegetables are suf-
fciently cooked, then serve with the
peas or beans in the center, and the
chicken arranged all round. I'd. Take
one pound of veal, rabbit, or chicken,
and small quantity of ham mince, and
then compound them quite smooth,
moistening with very little stock pass
it all through a wire sieve; add two
ounces of butter, two eggs well beaten,
half pint of cream, with salt, pepper,
and mace to taste; mix and pound all
we'll together, and put the mixture into
border mold steam for twenty min
utes, and serve with PURGE of tomatoes
in the center. Sd. Take some remnants
OF boiled, fried, stewed, or boiled fish,
free them from bones and skin, and put
them into saucepan with piece of
butter, pepper, salt, and a small guam
tity OF tomato sauce; toss over the fire
until quite hot; serve within border of
mashed potatoes.