Year: 1877

| stiff froth and stir in five spoonfuls Zines
powdered sugar; flavor with lemon
Butter a pan and lay in white paper
drop the mixture on it in cakes of tea
spoonful each. Sift sugar over ano
bake in a slow oven for half an hour.


BEEF TEA.-Cut up nice lean beef il
small pieces, put in small sauce pan o.
pail with tight-ftting cover. Set thi:
into pan of boiling water and cook til
the juice of the meat is all extracted
! then season to the taste.


MUFFNs. two eggs with one
half cup of sugar, one generous table
spoonful of butter and little salt ado
one and half cups of sweet milk, ano
three cups of -four in which is slfted
three teaspoonfuls of good baking pow:
der. Beat well and bake in buttered
mufin-tins.


VEAL Sour (excellent) A vessel used
for making soup should never be taken
for cooking anything else, and should be
carefully cleansed after each using. Into
it put knuckle of veal (the size known
as ten-cent one is large enough), three
quarts of cold water, small quantity OF
salt, and one small tablespoonful of un-
cooked rice. Boil slowly, hardly above
simmering, four hours, when the liquor
should be reduced to half the usual
quantity remove from the fire. Into the
tureen put the yolk of one egg, and stlr
we'll into it teacupful of cream, or, In
hot weather, new milk; add a piece OF
butter the size of hickory nut; on this
strain the soup, boiling hot, stirring all
the time. Just at the last beat it well
for minute. This soup is economical,
easily made and delightful.


TOMATO CATsUP.-Boil one bushel of
tomatoes until soft; squeeze them
through sieve; add half gallon OF
vinegar, one pint of salt, two ounces OF
cloves, quarter ounce of allspice, two
ounces of cayenne pepper, three table
spoonfuls black pepper; mix these to-
gether, and boil not less than three
hours; pour in jar or keg till cool. then
bottle it will keep well the cloves and
allspice put in whole; when boiled strain
through colander.


BEEF HASH. Use stale bread soaked
in milk OF water; season with butter,
pepper and salt and little onion chop
ped fine. Make into cakes and fry a
light brown.


Potato CAKES. some white po-
tatoes, mash them very fine, adding salt,
hutter and milk as if used as a vegetable;
then mold them in sufficient sifted flour
to make them into soft dough roll
them out on the board about an
inch thick cut in small square cakes
and fry on a griddle with equal parts of
lard and butter cook slowly turning but
once. They are nice for breakfast, or an
ordinary lunch.


specific for Insects and HIildew in Orchards.


We have been asked to give formula
for some wash that will prove beneficial
in keeping insects and mildew from fruit
trees. The following is probably as
good as anything that has yet been dis
covered for that purpose. 1t has been
recommended by a meeting OF fruit
growers, among whom was Prof. G.
Thomas, our State entomologist


Insects and mildews, injurious to the
leaves of seedlings and root gratis, can
be kept in subjection or destroyed by
free use of a combination of lime and
sulphur. Take of quick or unslaked
lime, four parts. and of common flowers
of sulphur, one part -four pounds of sui
phur to one peck of lime); break up the
lime in small bits, then mixing the sui
phur with it in tight vessel Cron is
best), pour on them enough boiling
water to slake the lime to a powder;
cover in the vessel close as soon as the
water is poured on this makes also
most excellent whitewash for orchard
trees, and is very useful as preventive
of blight on pear trees, to cover the
wounds in the form of paste when cut
ting away diseased parts. Also for coat
ing the trees in April. It may be con-
sidered as the one specific for many
noxious insects and mildew in the or
chard and nursery its materials should
be used quite fresh, as it would In TINS
become sulphate of lime and SO lose lte
potency. Wherever busting of lime is
spoken of, this should be used. This
preparation should be sprinkled over
the young plant as soon as or before any
trouble from aphides, thrips or mildew
occurs, early in the morning while the
dew is on the trees. This lime and sui
phur combination is destructive to these
pests in this way ; first, by giving off
sulphuric acid gas, which is deadly
poison to minute life, both animal and
fungoid and the lime destroys by con-
tact the same things, besides its presence
is noxious to them neither is it injurious
to common vegetable life, except in ex-
cess, unless tLa lime to the foliage of
evergreens.- Western Rural.


Good Breeds of Fowls.


The four best breeds of fowls in this
country are {:


l. Light Brahmas, the finest form, one
of the largest, the most beautiful, very
peaceable, confined by fence three or
four feet high, require each only one
bushel and three pecks of mixed grain
year, cost of feed 81, and lay $50 eggs
annually of very large size.


2. Plymouth Rocks, produced fifteen
years ago by a cross of Dominique fowls
on an Asiatic breed, not quite so large as
Brahmas, very hardy, consume same
quantity of feed as Brahmas, and lay as
many eggs as that breed-a fine market
fowl.


3. Leghorns, small fowl, various
colors, all good, require high fence to
yard them, non-sitters, too small to sell
we'll dressed, eat bushel and half Of
grain in year, not very hardy, combs
liable to freeze, valuable only for their
eggs, lay $50 to 200 each in a year.


4. Hamburgs, several colors, splen-