Year: 1876

BOILED CODFISH.-I1e the fish several | times over with string, lay it in cold water plentifully salted, and let it boil gently, carefully skimming when done lift it up and let it drain, then serve. An ordinary sized piece will be done two or three minutes after the water comes to boiling point.

 MUTTON OUTLETS. off all su- perhuous fat from each outlet, dip them in an egg beaten up with little oil, some pepper and salt, then cover them with bread crumbs, and let them rest for 8 couple of hours. Fry them in plenty of butter or lard to light brown color. Arrange them in circle on dish, and pour some tomato sauce into the center. COOKIES. cups white suger, one cup butter, one egg, one-halt cup sweet milk, flour enough to roll flavor to suit the taste.

 ANOTHER WAY.-One cup butter, one and one-haH cups sugar, then mix until creamy, one cup of sour milk, one egg, one teaspoon~of soda, and enough flour to make it roll out easily.

 EXCELLENT PUFF PIE CRUsT.-To one pound or quart of flour add one pound or quart of butter. Mix with the four

  water to make astiff dough. Divide the balance of the butter into six equal parts. Roll the dough into large thin sheet, then put at equal distances one of the six pieces of butter divided into small bits; fold up the sheet or paste, four it, roll it out again, and add in the same manner another portion of the butter. Repeat this process until the butter is all in, then fold again and divide into as many pieces as you want sheets of paste. Everything should be cold, the working tools as we'll as the ingredients. It will rise to great thickness and appear in flakes.

 Mo1AssEs CAKR.-One-half pint of molasses, one heaped tablespoonful of sugar, one large tablespoonful of lard, one cup of milk. one egg, one heaped teaspoonful of saleratus, salt, four to make stiff as cup cake, ginger or cinna- mon to taste bake in quick oven until done. Excellent if made right.

 Memory of Bees.

 When honey bees are hived, or when they are removed to 8 new locality, every bee that issues rises in front of the hive eight or ten feet, and de- scribes circle in it's flight, then darts of in straight line in search of honey; and while the circular flight takes place the locality of the hive is so unerringly fixed in the minds (so to speak) of the bees that they return to their homes with such degree of certainty that if many hives stand in row, not over 8 foot apart, and all of the same size, shape and color, not single bee ever alights before the wrong hive; and here we will mention one of the most aston. ishing facts in the history of this insect, that in no case can bee of one hive en. ter the hive of another family without instant detection, and election or death. We may place two hives as closely to. gether as possible, and let them remain a season, and sometimes the bees clus tering on the outside of their hives, and the members of the two families almost touching each other at times, and yet moi the least acquaintanceship will be formed; and if bee from one hive en- ter the other, it would be seized as quickly as if it belonged to a family 8 mile distant, and be either driven away or stung to death. If these two hives be transposed, the bees of each on going out to the fields the first day or two would enter the wrong hives, and bat tie would ensue that would cover the ground with the dead and dying. And if family of bees be put into cellar or bee house, in November, and kept there till the following May, and ther brought out and set in new location large portion of the bees, on taking { flight, will return to their old locality which shows that their memories are good for five or six months at least But when disturbed and irritated, a they must be sometimes, they seen to forget their injuries in about three days.

 Curing Hams.

 There is in nearly every neighborhoot 8 man who has reputation for curing hams. People find something in tn taste of bacon that comes from hi smokehouse that they do not find in tha grading the highest in the market. Thi man is one who has good smokehouse who is careful as to all preparator, measures, careful as to the hanging o hams, shoulders, etc., and who choose the material out of which he builds hi fire for producing smoke with knowl edge of what will produce the best re suits. The selection of certain kinds o wood and it's preparation in 8 particula way might be laughed at in this day o wholesale smoking as fine points, an the man who insisted on thoroughl cleaning his smokehouse before he pu his meat into it might be called owe particular, but there is no doubt h would give us the old flavor and excel lence. It is possible that farmers neg lect many of these fine points, in whic their fathers had great pride, and so ia: in keeping up the standard of hom cured meat. If this should be read b any farmer of the old regime, we hop he will at once communicate the detail of his own process of curing meat. Bu suppose there is no smokehouse on th farm2 The Rural NeaO- Yorker advise plan in use in many localities. On slight rise of ground dig an unde, ground passage, one end open for firs the other opening in large barrel stand ing on the ground, in which the han and shoulders are to be hung, or bo may take the place of the barrel. Aftt the fire is we'll started, the lower end closed, and the smoke seeks an outlt through the barrel or box at the oths end.

 Happy New Year!

 While kha halle xDara ;ovor7six, ,;,, o;r