Year: 1873

A NEw BOARD FENoE.-I have seen tht
subject discussed as to the best method O
setting posts for board fences for durability
have devised a plan which | respectfully
submit which I think will supcrsede any
other, and do away with the mode now in
use. Take three posts of any durable tim
ber four feet long; lay them on the ground
near the line of the fence, nail on the board
10 each post; imbed a suitable stone in the
ground where the post is TO be set; raise the
section of your fence on the same, and drive
two stakes near each post; draw them tight
together at the top; take strong wire OF
suitable size, loop one end, bring around in
to the loop, loop in the other end and cut of
your wire. For the second length or sec
ton, nail on to posts, elevate, properly &C.
cure the same by stakes and then nail the
loose ends to the first section, and 20 pro-
ceed until The fence is finished | would al
so recommend the stakes to be cut long
enough to drive the second time when rot
ted oit.-Ccr. Western Ruroi.


BRILLIANT Wn11EwAsH.- Take half a
bushe of unslacked lime. Slack it with
boiling water, cover it during the process to
keep the steam in. Strain the liquid
through fine sieve and add to it peck of
salt previously well dissolved in warm wa
ter, three pounds of ground rice boiled to a
thin paste and stirred in boiling hot, half a
pound of powdered Spanish whiting, and a
pound of clean glue which has been previ-
ously dissolved by soaking 10 well and
hanging it over slow fire in small kettle
within large one filled with water; add
five gallons of hot water to the mixture,
stir it well, and let stand few days COW
cred from tt dirt. 1t should be put on hot.
farmers Union.


The ONION AS FooD- is stated that
the onion forms one of the common and
universal supports Of life in Spain and Port
ugal. Authority shows, according TO anal
ysis, the dried onion contains from twenty
five to thirty per cent. of gluten, and ranks
in this respect with the nutritious pea and
the grains. cit is not merely as relish
that the wayfaring Spaniard eats his onion
with his humble crust of bread as he sits by
the refreshing spring; but it is because ex-
perence has long proved that, like the
cheese of the English laborer, it helps to
sustain his strength also, and adds, beyond
what its bulk would suggest, TO the amount
of nourshment which his simple meal sup
plies.


OYSTERS FRIED. Select the largest and
nlumpest, drain, and spread on a cloth tc
absorb all the liquor; beat until light the
yolks of two or three eggs; dip in an oys-
ter, then into rolled cracker, again into the
egg. and then in cracker. Have the butter
perfectly hot, and enough in the dipping pan
to cover the oysters, just as in frying dough
nuts or fritters. Lay them in one at a
time; when brown, turn and brown the 9th
er side. Cooked in this manner they are
less greasy than when there is only fat
enough to fry them in the ordinary way.


CREAM CAKE.-Break one egg into tea
cup and fill with cream, one-half teacupful
of sugar, one and one-half teacupfuls of
flour, one teaspoonful of cream of tartar,
and one of soda.


For TIE CREAM.-Take one teacupful of
sweet milk, two tabespoonfuls of sugar,
one teaspoonful of extract of lemon and
one egg. Boil The milk, beat the egg, su-
gar and lemon together, and stir into the
milk while boiling. Bake in two round tins
let the cakes get nearly cold before spread
ing the cream between them.


CLEANSING SILvER.-According to DR..
Elsner, water in which potatoes have been
boiled exercises remarkable cleaning nAu-
ence upon silverware of all kinds, especially
spoons that become backened by eggs. Ev-
en- delicately chased and engraved articles
can, it is said, be made bright by this meth
cd, even better than by the use of the ordi-
nary polishing powder.


LIQUID NoURIsHMENT FOR SICK STOMACH
The Dublin Medical journal commends
the following: An egg, well beaten up, to
which add one pint of good milk, one pint
of cold water, and salt to make it palatable
st it then be boiled, and when cold any
quantity of it may be taken. If it turns
into curds and whey it is useless.


VEAL CRooUEUTEs.-Tak very fine
minced veal, moisten it with cream and a
beaten egg. Season with pepper, salt,
sweet maroram, and little pounded mace.
Form into small cones, either by hand or ii
wne-glass; crumb the outside, and fry, Oh
else set into the oven and bake, basting fre-
guently.


GINGER Ps.-One coffee-cup of sugar
one cofiee-cup of molasses, one coffee-cup o
butter, one-third cohee-cup of sweet milk
one tablespoonful Of ginger, and one table
spoonful of soda. Rub sugar and butter
together, add cinnamon, cloves and little
flour, then add molasses and ginger, then
the soda dissolved in the milk, and last add
-four to make stiff and hard.


OUNCE PUDDING.-Take suHicen,
number of ripe ounces to yield pound o.
pulp, to which put half pound of powder
ed sugar, half teaspoonful each of CHINA
mon and ginger. Mix them well. Beat NJ
the yolks of eight eggs III pint of cream
then add the other ingredients, stir thu
whole together, -four cloth, tie the pud