The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1878-08-15

q large tablespoonful to a medium-sized
loaf. Mix and let rise as for white
bread, leaving the dough very soft if
kneaded, or ii mixed with a spoon, as
stiff as can be stirred. A hotter oven,
also 8 little longer time in baking is nee
essary than for white bread.
THE nurserymen's convention recon-
mended hot tobacco water or a hot solu-
ton of whale-oil soap for the aphis of
the cherry tree. The ends of the in
fected brances are to be dipped into the
vessel containing the solution. We re-
spectfully submit that there is an OBJ
lection to this remedy. 1t is that the
time and trouble of applying it would
cost considerably more than the crop of
cherries would be worth, as we think
the members of the association recon-
mending it would admit if they were
seriously to consider this method in
detail.
The movement towards removing
binders from the harnesses of horses is
a good one. Binders are appropriately
named, since they are frequent cause of
blindness, resulting from an undue pres
sure against the eye. At least ten per
cent. of their work is lost where horses
wear binders, which are of no use ex-
cept to display initial letters or family
crests. 1t is not, of course, to be recon-
mended that they be at once discarded
in the case of horses on which they have
always been used, though many such
would do better without them; but it is
on our young horses that their use is
especially to be deprecated.
A WRITER gives this receipt for smok-
ing bacon: "Take an iron pan or kettle
of corn cobs and set them on fire so as
to make them smoke; then turn bottom
side up over the burning cobs the barrel,
or whatever you wish to pickle or salt
your bacon in, 80 IS to thoroughly
smoke the inside of it. Burn at least
two pans Of cobs under it, SO AS to
smoke it well. Then pack the ham,
shoulders or other meat that you wish
to make bacon of in a cask, and after
preparing your pickle, heat it nearly
boiling hot and pour it on the meat and
let the meat stay until it is picked,
when it is made into bacon, ready for
use and well smoked. I smoked my
bacon by this process last fall, and it is
well done. The bacon can remain in
this pickle until used, and you can
watch the pickle in the summer, and
should it ferment scald it over"
To the English guest at a Chinese
table it seems odd to begin dinner with
the dessert, and end it with the soup
to drink the wine smoking hot, out Of
little china cups, and have your food
brought to you all ready cut up into
small pieces, and to be presented with a
couple of sticks, instead of a knife and
fork, to eat it with; to have, instead Of
a napkin, a provision or little bits Of
silk paper by the side of your plate
which, as you use, the attendants carry
off; to leave your place between the
courses, to smoke or amuse yourself
and to raise your chop-sticks to YOU
forehead and then place them horizon
tally upon your cup, to signify that yor
have finished your dinner. On the
other hand, the Chinese can never gel
over their surprise at our way of dining
They ask how we a like to drink colo
fluids, and what can have put it into oul
heads to make use of a trident to carry
food to our mouths, at the risk of prick
ing our lips or poking our eyes out
They think it very drol1 to see nuts put
on the table in their shells, and ask why
our servants cannot take the trouble t.
peel the fruit, and take the bones out Of
the meat. They are themselves Ger
tainly not very difficult in the nature O.
their food, and like such things as frieG
silkworms and preserved Larvae, bu'
they cannot understand the prediction
of our epicures for high game, nor fol
cheese that appears to belong to thu
class of animated beings. So there il
something to be said on both sides of tn,
question.
IN the wide domain of cookery there
is probably no n thing that a b.
made either so perfectly delicious or 81
utterly abominable as a fruit pie. W,
shall not dwell on the sloppy or past.
compounds called currant or cherr,
pies, but will try to tell how to maxi
the perfect article. In the first place
unless your are that Tara avis, a woman
with a genius for cooking, you need no
expect to succeed the first time-yo,
will need experience. Choose a dish a
least an inch and a half deep; neve
make the mistake of offering to you
guests or your family a thin fruit pie
The currants should all be equally ripe
stemmed with care and not washed
Line your dish with any paste, rich 0
plain, as you may prefer; brush tn
bottom crust wei with melted butter
sprinkle owe a few spoonfuls of sugar
and then a layer of fruit; next put O
two-thirds of the sugar you are going t
use, sprinkle with -four, fill with frui
until two-thirds full, put on auothe
layer of sugar and again sprinkle wit
-four. Before putting on the top crus
add a few Jumps of butter and a littl
currant jam or jelly. If you have nc
the latter handy, a tablespoonful {
good melasses may be used. Use goo
brown sugar, but not the damp, heav
stuff that tastes like a compound {
. brown paper and ants. You will NJ
need a single drop of water. Bal
slowly about three-quarters of an hou
, When done it should be about the col
: sistency of Jam. 1t is impossible to tie
! how much sugar and -four to use,
: dishes are of all sizes and fruit of a
degrees of sourness. 1t is always be
to be on the safe side and not have it tt
, sweet. From one to two tablespoonful
: of -four will be sufficient. Make COOS
! berry pies in the same way. Alwa.
: stone cherries for a pie, and, if possibl
: use the black and sour Dutch cherry
| equal quantities. This combinatic
makes the richest pie.
, Telegraphs In the East.