Year: 1873

PLAINS AS DOCTORs In addition to the
pleasure that may be derived from horticult-
ure, the sanitary value of flowers and plants
is feature Of the subject SO important as to
call for special mention. 1t was known ma
ny years ago that ozone is oae OF the forms
in which oxygen exists in the air, and that
it possesses extraordinary powers as oxident,
disinfectant and deordorzer.


Now, one of th, most important Of late
discoveries in chemistry is that made by
Professor Manegazza, of Paris, to the effect
that ozone ie generated in immense quan,i-
ties by all plants and flowers possessing
green leaves ard aromatic odors. Hya-
cyntbe, n,ignonette, helio'rope, lemon, mint,
lavender, narcissus, cherry, laurel, and the
like, all throw off ozone largely on exposure
to the suns rays; and SO powerful is this
great atmospheric purifier, that it is the be-
lief Of chemists that whole districts can be
redeemed from the deadly malaria which
now infests them by simply covering them
with aromatic vegetation. The bearing of
this upon flower culture in our large cities is
also Important.


Experiments have proved that the air of
cities contains less ozone than that Of the
surrounding country. AMI the thickly iuhab-
tied parts of cities less than the more sparse
ly built, or than the parks aud open squares.
Plants and flowers and green trees can alone
restore the balance; so that every little flow
er- pot is not merely thing of beauty while
it lasts, but has direct and beneficial inhu-
ence upon the health of the neighborhood in
Which it is found. Surely it is beautiful
provision of Nature that something which is
at once the most dainty of occupation and
most delightful of amusements should be in
timately bound up with the solution of prob
lens 80 important as the health of our cities
and the redemption Of fever-nfeced dis
tricts in the country.-Appleton's Journal


ECONOMICAL Use or NurMEes. If per-
son begins to CRATE nutmeg at the stalk
end, it will prove hollow throughout; where
as the same nutmeg, grated at the other end i,
would prove sound and solid to the last.
This circumstance may thus be accounted
for: The center Of a nutmeg consists of a
number Of fbres issuing from the stalk and
its continuation through the center of the
fruit, the other ends of which fibres, though
closely surrounded and pressed by the fruit,
do not adhere TO it. When the stalk is
grated away, these 6bres, having lost their
Hold, gradually drop out in succession, and
the hollow continues through the whole nut.
BY beginning at the contrary end, the fibref
above mentioned are grated off at their core
end, with the surrounding fruit, and do moi
drop out and cause hole.


PICKLlD CAULFLowER.-Ta good white
heads, break them into small pieces and boil
for ten minutes in strong salt and water.
Skim out the pieces, which should be so ten
der that splint of broom corn can be run
through the stems. Lay them on towel to
drain off the water, and when thorough ly
cold put them into a pickle jar, with few
whole cloves, allspice, pepper, and sticks Of
cinnamon tied up in a cloth. Bell and skin
thoroughly; then put it directly over the
calhowers. IF few beets are sliced up ii
the vinegar while boiling they will color the
caulifower stalks bright coral red, and
make them more attractive to the eye
Country Gentleman.


A NICE OMELEr. Beat two eggs, yolkl
and whites together, in a bowl until yer,
light. In a cup put one tablespoonful o
corn starch; add slowly half toaspoonfu
of milk (new milk is best); when well stir
red and smooth, pour this over the eggs
and beat them all we'll together for a fev
minutes; little chopped parsley can be ad
ded if wished. Cock as other omeleis. Ii
making any kind of omelet, salt and peple
should not be added until sent to the table
and to have Il EN- perfectly light and tender
the ingredients must be well and quickl,
beaten with the fork.


CREAM PYE.-For the inside, one egg
one-half cup Of sugar, one-fourlh cup o
-four; beat well, stir into one-half pint o
boiling milk and let it just come to bo
again; stir it while on tile stove, then Sc
away to cool; make the crust the same a
for other pies and line a plate, spread som
lard or butter on the top, and then put o.
another crust and bake. When done an,
nearly cold, take off the top crust and pu
the cream into the lower one; then put th
top one over the cream A little essence G
lemon may be stirred into the cream just be
fore it is put into the crust





to bleach cotton cloth is to soak it in butter
milk for a few days. Another way is I
make a good suds, put from one to two ia
blespoonful Of turpentine into it, before put
ting the clothes in. Wash as usual, wiring
ing the clothes from the boil and dryin
without rinsing. BY using tablespoonful {
turpentine IN the first suds on washing day,
it will save half the labor Of rubbing, an
The clothes will never become yellow, br
will remain pure white.


BOILED BREAD PupDINa -Crumb yor
stale bread in pudding pail and cover wit
sweet milk. and set by the stove to war;
and soften. Then to every quart of til
mixture add two well beaten eggs, cup
sugar, and a handful Of raisins Or swe
dried fruit Of any kind. Do not have yo,
pail full, as it needs some room to rise. p,
the cover on tightly, set ia. boiling water an
do not allow it to stop boiling until done.