Year: 1879

GRAHAM BREAD Just before retiring for the night dissolve yeast cake in a teacup of tepid water add fine flour to make batter then cover and set in Q warm place. The first thing in the morning add pint of tepid water, one tablespoonful of salt, half teaspoonful of soda, two tablespoonfuls of sugar, one teacup of fine flour, and Graham -four enough to make stiff batter put the mixture in breadpan set it in a warm place until sufficiently light. Bake in a moderate oven. The four is used Just as it come from the mill, for if the bran was removed 1t would not be Graham flour.

 CoFFEE.-" Buy your coffee green, and roast and grind it yourself. l." This is the wholesome advice of correspon- dent of the Philadelphia Record, and he enforces it by the following statement of experience "I know a coffee mer chant who bought @ cargo of coffee. It appeared as if it was only fit to be thrown on dunghill, being mouldy and as black as coal. He put it in large cylinder, ten bags at time, introduced steam, and then put in red paint. He turned the cylinder 300 revolutions, and it came out something like coffee-the red paint, of course, not being visible. It would, perhaps, bring about three cents pound. I said, Are you not afraid of poisoning people9' His answer was, 'That is the way to make money" '"

 APPLE JELLY. make apple-jelly, take the brightest colored apples, such as Baldwins, Spitzenburgs, Northern Spy, etc., so as to give the jelly rich color, wash and halve them, but do not pare, put into a preserving kettle with some more than water enough to cover them when cooked soft strain through Q coarse cloth or flannel bag, put the juice back into the kettle to every pint add one cup of sugar, and simmer slowly till it is of the consistency of jelly when cool; do not allow it to burn. Some add 0 little essence of cinnamon before re- moving from ths stove. If you have several kettlefuls of apples, the second kettleful may be cooked in the juice of the first, and so on to the last; it will be richer, and not require so long time to boil away.-M. c. B., Hopkinton, ~. H.

 CHEESE FOR FAMILY UsE.-An ex- perienced cheese maker in New Hamp- shire gives the following recipe for making cheese for family use: "First scald the tub, then strain the milk into it as soon as brought from milking. Next put in sufficient rennet, the quan- tity depending upon the quality, to bring the milk up to a curd in from forty to sixty minutes. The curd is then carefully dipped into basket fo1 draining until the next morning. The mornings milk is prepared in the same manner (after the thorough scalding o1 the tub). The curd when formed is dipped with that of the previous eve nlng, then left to drain, with an occa sional stirring with knife. When sui fciently drained, which it will be by or 10 o'clock if properly attended to, tit together the ends of the cloth and hang up until the succeeding day, when ths curd of that day is preparing in tht manner of the previous days curd. | is now ready for scalding. Pour boiling water to ten pounds of curd, into tn, tub; next slice in the curd from ths basket, handling it carefully so as no to disturb the white whey. The euro is next brought from the cellar ant sliced in the same manner. This is pu in last, for being older it does not re quire so much scalding as the newe curd. Let it now stand from five to tel minutes from the time the last slice Ii dropped in, then dip back into tn, basket, curd and water together, to drain Check and stir it up with the knife fou or five times, when it is ready for grind ing. The milli placed upon the cheese tongs over the tub the curd is thel sliced into the mill and ground, when i is ready for the seasoning, which con sists of common-sized teacupful o rock salt and one teaspoonful of salt petre for every twenty pounds of curd It is thoroughly mixe6-not squeezed with the hands. It is then ready fo pressing, which is done gently unti night, when the cheese is turned, tn cloth changed, and put back to pressing with sufficient weight, where it remain until the next cheese is ready for tn press"

 EARLY CHIoKENs.-T earlier we Cal have our chickens, and have them d. we'll, the better. The early chickens d. the best, have the greatest freedom iron disease, mature early, and make finer larger birds, and the trihe more it cost to rear them is more than made up il extra fneness and the harvest of fal eggs. On farm it is highly advantage ous and much to be recommended. Tn March and April chicks are out of tn way before the rush of farm work com mences. In our latitude it is seldor prudent to get the chicks out of th shells much before the middle or last ( April, unless the season be remarkabl forward. Sooner than that, especial if the season be backward and indictment the birds get check at first from whic they never recover. In April the middl of each day will give the chickens se1