Year: 1873



 thoroughly mixed the sauce is more than half made the rest of the work is comparatively easy. The most inex- perienced housekeeper will be able to make almost any sauce after two or three experiments.

 White Sauce.-The proportions for this sauce are, two ounces of butter, one tablespoonful of flour, yolk of egg, salt, and pepper. A white sauce is the basis of several others, as will be seen below. It IS made this way: When the flour Is cooked, as directed, with the butter, and as soon as it turns vel Jewish, pour into the pan about q pint of boiling water, little by little, stirring briskly the while with a wooden spoon :; take from the fire when. it is getting thick beat yolk of egg with half 8 tablespoonful of cold water put it into the pan with salt and white pep per, mix it well with the rest, and you have an excellent sauce. A little grated nutmeg and vinegar, or lemon juice, are added, if liked. Lemon juice is better than vinegar when the sauce is used with fish. The cooking of the flour is done on rather sharp fire, which is had by removing the cover of the stove or range; and by putting the cover back to it's place good or moder- ate fire is obtained, and by placing the pan on the corner of the range you have a slow fire.

 Bechamel Sauce is made exactly like a white sauce, with. the exception that milk is used instead of water.

 Cream Sauce.-This is also made like a white sauce, with the exception that craam is 11sad instaa5 pf uotor

 Blonde Sauce.-Broth is used for this sauce instead of water, and the rest of the process is the same as for white sauce.

 Lobster Sauce.-Add two or three tablespoonfuls of the flesh of boiled lobster, chopped, to white sauce.

 Shrimp Sauce.-Boil and clean a quart of shrimps, remove the shells, chop the flesh, and add it to a white sauce.

 Oyster Sauce.-Blanch pint or so of oysters, mix them with white sauce, add lemon juice to suit the taste, and the sauce is made.

 Soap Wash the Bodies of Your Fruit

 The beneficial influence of 8 weak al- kali wash upon the bark of fruit trees is of long standing acknowledgement. Its action is in expansion of the pores, while at tie same time it is destructive of all insect life, sporadic or otherwise. Writers or tourists differ as to the best time to apply it but we have always found that if good common sense be used in preparing it, the time of appli- cation is always good. And now for the preparation. If you use purchased pot ash, reduce 1t so that you can bear your finger in 1t half minute or more with out tingling or sore sensation. If you can obtain good soft soap-such as all good economicals advocate, and assimi- lants of their own ground products and their needed returns ought to have made from the refuse grease and I've of ashes saved up dry, then take of it and reduce it (the soap) down, notto a suds, but so that it will not be ropy when used by a soft whitewash brush. Use it freely, and as we have before said, it matters not materially, just when, but say now, and any time most convenient until first of July; but after that time 1t is perhaps better to wait year.

 Testing a Mare's Endurance.

 The Western Farmer of May 31, says :-

 1t is reported that on wager of S2OO 8 mare at St. Paul has been driven 200 miles in A hours and 20 minutes-the wager being that she could not go 200 miles in AS hours. This was undoubt- edly cruel test, but it should be borne in mind that if in really good condition and carefully driven, she may not have been so much injured as many men in- jure their horses by what they call simply "a hard days drive" The trial was made on the Driving Park at St.. Paul, commencing at APO in the morn ing. The first 50 miles was made in- side of six hours. The mare was then rested until 1 o'clock. Starting again she completed the second 50 miles by 7:3O. She then rested until o'clock the next morning, and trotted 31 miles by 10 o'clock. She then rested two hours, and again started, travelling until 7 o'clock in the evening. A last rest of two hours was made, after which she completed the required distance at a few minutes past 1 o'clock, trotting the last mile in nine minutes and thirty one seconds.

 How to Water Horses.

 A correspondent of 8 contemporary says =

 One writer says, never water immedi- ately before or after feeding. say that if horse is thirsty, always give him drink, and he will thank you for it. I have often seen horses put in the stable at noon for an hour or two, and not eat pound of hay or grain, but look wist- fully for water, and then their careful owner, who would not let them have water when warm, will come to give them enough to kill, and drive the re- mainder of the day on two buckets of water and no feed. Ten chances to one his horse gives out with him, or get. sick before night. Now, I say, give the horse water if he is ever so warm; give him swallow, rinse out his mouth and nostrils, give him bite of hay, in a short time little more water, but not too much. If he is watered several times, little at a time, until he is sat- isfed, he will not drink more than half what he would if you wouldlet him gulp it down all st once.

 Splicing Vines.

 A correspondent of the Gardener'e Chronicle tells curious story of con- servative surgery applied to vegetable life, which suggests the notion that similar treatment might often save val uable plants. He says: "I have g Virginia Creeper (Anepelopsts Hede. raceo) which grows IS feet from the ground without branching. In the middle of last winter the principal stem was torn in two 16 feet from the ground and some time elapsed before the injury was accidentally discovered. cut away the torn parts of the stem in clean man. ner, and in an angular direction, pulled them together, and tied them tightly with twine. Over this plastered little wet clay, and to keep all tight covered this with small piece of calico and tied again tightly with twine. This took place about last December, anc the cohesion of the two parts is now