Year: 1870

RECEIPTS.


Cherry WSne.-Stone large red cherrias
mash them and mix them with cold water.
allowing gallon to five pounds of cherries


Let 1t stand ten or twelve hours, then stil


it up well and strain it. To each gallon Of


liquid add three pounds of sugar, and fin.


ish the same as currant wine.


Blackberry Vine. To every gallon of the
fruit allow a quart Of boiling water. mash
the berries; pour the beiling water on them


and stir them up we'll; cover, and let if


stand until the following day. Then. hay-
ing stirred all again, strain the LIQUID into


the cask, adding good brown sugar in the


proportion of two pounds to each gallon,


cork it tight. The wine will be ready for


use IN the course of the autumn.


Nectar Gredm.-One gallon of water four


pounds of white sugar, quarter of pound


of tartaric acid, four tablespoonfuls of flour
and the whites of four eggs. Whisk the


white of egg, and add it to the water, then


beat in the other ingredients, boil the mix
ture for three minutes, skim it clear, and
when cold add an ounce of essence of lem
on. Keep the syrup in corked bottles. For


use, take one-third portion of syrup to
two-thirds OF water, and add little carbon
ate of soda.


Raspberry Wine.-Bruise the fruit and
strain 1t through bag; take the same
quantity of boiling water that there is OF
juice; let it become quite cold, then pour it
on the dry strained fruit in the bag, and let
it stand for several hours; then strain and
mix it with the raspberry juice. To each
gallon of the liquid add three pounds of
powdered white sugar; keep it in an earth
en- vessel, closed covered, for six days; then
turn it into clean cask; put in the bung,
and let it remain about q month. When
well settled, bottle it.


Washing Fluid. Boil one pound of sal
soda and half pound of unslacked lime
In one gallon Of water twenty minutes
When cool strain it off and prt it in jug.
After soaking the clothes over night, wiring
them out and rub on plenty of soap; cover
them with water IN the wash boiler, and
cupful of fluid; let them first scald, then
rub each piece carefully, put over again in
clear water and let them come to boiling
heat. Then raise carefully, and hang them
out. This is an excellent recipe.


Ctwrdnt Wme.-Prepare the currants
(Which should be perfectly ripe) the same
as if YOU we're makingjelly. To each quart
OF juice extracted add two quarts of cold
water and three pounds of good brown
sugar. Having stirred all well together, let
1t main undisturbed till the next day;
then skim it and set it i'll a cool place to
ferment. Keep it uncovered, and fill it up
every day until done working. In six or
eight days, when it has done fermenting,
cork it closely, adding, if you wish, a little
good brandy-a pint to every eight gallons
of wine will be sufficient. AS soon as it
becomes clear it is fit to bottle. 1t will be
fne wine IN the course of the winter.


Remedy for White Hdirs.-Take a piece
of fresh butter or lard, llge enough to
give the spot thorough greasing: rub the
same with the lard until it becomes quite
hot, repeating the operation at least three
or four times, and the white hairs will soon
come out and hairs of natural color take
their place. [ have tried this on several
horses, and never knew it to fail. I think
the best time to do it is in the winter be-
fore the new coat starts


CURING HAY TOO oMUCH.-FroDably thereis
no greater mistake made by farmers in the
haylng field than that of drying grass too
much. The object should be to expose the
grass to the sun only long enough to evap-
crate the free water that is contained in it.
When the heat is sufficient to volatilize
eiODS
of the hay field with fragrance the flavor
of the hay as we'll as its nutritiousness are
greatly impaired. Hay that is burned to
crisp Is about as palatable to the stock for
which 1t IS intended, as is bread to man
which is served in the same manner.


A YOUNG girl in Boston distributes little
bouquets of flowers to the inmates of hos
pitfalls, work rooms and jails, as well as to
the sick and needy elsewhere. Her plan is
this: The flowers are received in the chap
ell IN Hollis street church, every Monday
and Thursday morning, from all who are
interested enough to send them. They are
then speedily arranged, and distributed by
sWltt-tooted carriers. Pale, sick faces light
up Joyously, and even the inmates of the
gloomy Jail lcok as if there were yet hope
and happiness In store for them, as they
see huge basket brimming over with
sweetness entering their dark domain.


FINE WooLs IN AUSTRALIA. is apparent
that the fine wool business the world over
has been overdone. Here is an account of
the change that has taken place in Austria
la, as given by correspondent of the
Queenslanderj t'The low price of wool is
having its effect upon the tastes of the
people, and, through them, upon the mar
kets. From the abundance of low grade
woods, coarse descriptions of cloth of the
Scotch cheviot kinds have gained footing
III public estimation, and are coming de-
eldedly into favor. This change in taste
has had tendency to create demand for
low grade wools, of which comparatively
few are grown, and to raise their price. AS
our wool-growers we'll know, fine woods
nave been IN demand for some years; but
the reaction has set in, and we should not
wonder to see, within a year or two, as keen
a demand for coarse wool as has of late ex-
listed for the fine descriptions.