Volume 24 (1872) (424 pages)

250 SCIENTIFIC PRESS. [April 20, 1872. Som ESTIC Economy. Poor Housekeepers Make Poor Servants. “© Woe have sold our honse aud gone to boarding, and I am once more at rest.” Thie was said by a lady who had had a beautiful home, and a eufficient income to live delightfully, if she had only known how. “T have heen tormented to death with poor servants,’’ eaid she, ‘‘and do not believe there je such a thing as a good cook to he found in all New York. Iam tired enough of this country, and should lke to go hack to Paris, where we cau live delightfully, and with so little trouble.” Ah! the trouble is not all with the servauts, thought I. Ladies must know somethiug of household matters themselves. A cook comes to you well recommended; but, perhaps, in her last place the lady preferred bakers’ bread to home-made; never cared for a nice, wholesome soup, With the dinner, and chose to send to the bakers for her pies, rather than have them made in the house. Let your cook he ever so good, she must be in constant practice, else ehe will be liable to make some very annoying failures, if only at intervals of ten days, or a fortnight, she may be called upon to make an cxtra effort. Then again, ladiee do not cousider how tastes vary in differeut families. A dish thatis highly esteemed in oneis utterly distasteful in another; and what to the cook and servants in the kitchen, may seem delicious, will not satisfy the more cultivated palate above etairs. What ladies most need in housekeeping is patience and intelligent forhearance. Let a lady have discrimination enough to judge whether her servants, even if they have not her ways of doing their work, may not have the elements of good servants in them, and then let her know enough herself to instruct them into her own ideas of labor, and she may not ouly have good servants, but be able to keep them eo. Not every one realizes how much careful marketing has to do toward a well cooked meal. If the marketing is left to the servants, the servants leave it to the butcher, or grocer, aud the best cook may work hard and intelligently and yet come far short of the succees she might have attained, had good material been put iuto her hands. Then the family often complain that their dinner is badly cooked, or unsatisfactory, for no earthly reason, save that the head of the house doee not. understand how to carve, and help to the best pieces. An old eervant once told me how, week after week, the roast beef wonld be sent down from the table, with the tenderloin all left for the servants, the gentleman, meanwhile, complainiug daily, that they always had tough heef, simply hecause he did not know enough to turn over his piece of beef, and help himself to a tender elice. A lady once complained, at dinner, that her fish was always soft, and never came to the table looking as it ought; and yet I could discover, at once, that the fish had been kept almost to a spoiled condition, and kuow that her cook had not suitahle utensils to cook it in, so as fe give her a chance to bring it, neatly, tothe tahle. Ah! ladies of New York, and of America generally, the fault is not wholly below'stairs. Educate yourselves. Instead of writing long letters on what women are not permitted to do, learn, first, to do that which all allow, it is your duty todo. Understand fully your duty to your husbande, your children, and your servants, and having learned the lesson, do it well. How to Cover a “ Comfortable.” When the outsides of a comfortable or bed quilt have become tattered, if it is not so heavy that an extra covering will make it burdensome, it is a good plan to renew it in this fashion: Firet, wash it as clean as possihle. If it dries somewhat streaky no matter; that it shall be thoroughly sweetened is the main ohject; and no amount of exposure to the air or heating with a stick will accomplish this in the case of an old, long-used comfortable. Trim off the tattere of the old covering, have the new in readiness—good dark calico is the best thing— and tack it on in the way log-cabin patch work isdone. That is, holding the quilt upon your lap or on a tahle front of you, commencing at the nearest edge, folding the cloth hack toward you. Then baste or tack with strong thread the wrong side of the covering to the quilt, making the stitches short-on the right eide, and as long upon the wrong side as you think consistent. ‘Wheu you have gone the length of the quilt, go over another portion, say six or eight .inches wide, and tack again. Just as you would make a block of log-cabin patch-work, only that the cloth is all in one piece instead of in strips, and no corners to be turned. Wheu oneside is fiuished, do the other in the same way. When this covering becomes soiled, it can be in five minutes ripped from the quilt for the wash, while if elahorately knotted or quilted the tack becomes quite formidable.— Western Farmer, Recrre ror WinTER Mrixce Pre.—Oue pouud of ready made sausage, seasoned, one pound of zante currante, one pound of raisins, small pint of syrup, three-fourths of a cup of viuegar, spice to taste. Put on the stove and boil ten minutes. This quantity makes six pies and is very little tronble to put together. How to Carve. On page 187 of volume IT. we gave au article uuder the above head from the pen of Mrs. Henry Ward Beecher, but the following, from Hearth and Home, contains something farther, which will he found of interest to every one who deeires to be ahle to carve well aud easily, and without awkwardness: Carving is a very desirahle accomplishment for hoth ladies aud gentlemen, and should be taught. Oue cannot learn it by tuition, hut by practice, joined by a small slice of theory. It is true the French style of eerving meat sliced is fast banishing the ueceseity of carving at the tahle of the rich; hut in middle life, where such elegancies are not practiced, a knowledge of carviug should be a part of a boy’s or girl’s educatiou. How often do we hear a person say: ‘‘ Oh, excuse me, I can’t carve; I never tried.”’ Or, if it be attempted, one soon finds himself sadly embarrassed. He grasps the knife and fork desperately. He has learned that a slice of the hreast of the turkey is a dainty; that a wing is good; the second joint also; that the leg is not so good. Butit is not an easy task to separate them; and he thinks he would rather chop wood than cut turkey. He doee not know that on the back lies a delicious morsel called the oyster, and the side bones below the second joint ae considered titbits. This must be taught m. Ladies ought especially to make carving a study; at their own homes the task ofteu devolves upon them, and they should he able to perform it with ease, and not be forced to accept the assistauce of visitors, who would probably dread the operation. The platter should he placed so near the carver that he has full control over it; if far off nothing can prevent an ungraceful appearance. A sharp knife is reqnisite, and a thin and well tempered blade. In carving turkey, cut off the wing nearest to you first; then the leg and eecond joint; then slice the breast uutil a rounded piece appears; insert the knife between them and separate them—this part is the nicest bit of the breast; next comes the ‘‘ merry thought,” After this, turn over the bird a little, aud just helow the breast you will find the oyster, which you separate as you did the inner hreast. The side bone line beside the rump, and the desired moreel can be taken without separating the whole bone. Proceed the same with the other eide. The fork need not be removed during the whole process. An experienced carver will dissect a fowl as easily as you can break an egg or cutapotato. He retains his seat, manages his hands and elbowe artistically, and is perfectly at ease, There is no difficulty in the matter; it only requires knowledge and practice, and these should be taught in the family, each child taking his turu. Chickens and partridges are carved in the same way. Taking Boiled Potatoes Out of the Kettle. If there is one thing harder than another in preparing this indispensable article for the tahle it is taking a boiling hot kettle (covered or not) from the fire and pouring the water out slowly, which cannot be accomplished without nearly or quite scalding the hand which holds the kettle; consequently the open airis usually better than in a close, dark corner of the kitchen; and it is well known that every house is not provided with a drain. Imagine this procees occupying at least four minutes in the cold or etifled air, eteam rieing and enveloping the whole form. One or two holders is requisite; then oftentimes the kettle, which is not of the best iron, is covered, replaced on the stove to stand from fifteen to thirty minutes, until the potatoes are saturated with rust or a taste of iron, and all in the bottom watery, having soaked up what it is impossihle’ to turn off, or burned or blackened, making it necessary to throw one-third of them away. TS do away with all these objectione have a long handle skimmer (which costs ten cents), and while the water is flopping place it on one side under all the potatoes it will hold at once and so on until all are removed into a convenient dish. The heat retained in the potatoes will make them perfectly dry and mealy while the steam is escapiug. They should he eaten before they are done smoking. To mash or jam them, skim out as we have shown into a tin-pan; place the pan on a flat surface; then mash (not pound), which will not hurt the pan or the potatoes, season and stir'with a spoon. The kettle is easily removed to cool, or with oue stroke the boiling water may be turned into the slop pail. Try it.—Ex. Rice Croqguetts. —Take four ounces of rice aud cook well in a pint of milk and the rind of halfalemon. Add more milkif needed to keep the rice covered. When done, mix with two tablespoonfuls of sugar, two ounces of butter, two tahlespoonfuls of milk, yolks of three eggs, a pinch of salt and nutmeg if agreeable. Put back on the fire and stir fora minute. Spread out ou adish tillcold. All this may be done the night before if wanted for hreakfast. Then mix, shape, dip them in whites of eggs and bread crumhs and fry. Youcan cook the rice first place iu water, by adding two tablespoonfuls of cream when ready to make croquettes of then. To Keyp Kuives From Rustinc.—Scour them on 2 board, crosswise, with some dry brick, after having wiped them perfectly dry; and put them away without wiping off the brick dust. Vinegar from Unripe Fruit. Unripe fruit, especially apples and pears, as are well known, is much used in the manufacture of vinegar; but the process usually adopted is defective in many important points. We give helow the substance of an article from Granger's Manual of Vinegar Making, which may, perhaps, serve a useful purpose. The principal fault of the old process consists in throwing away the pulp after the juicee are expressed. As this, however, contains a large percentage of starch, excellently adapted for conversion into vinegar, it is necessary to prepare the fruit so as to save this portion of ite substance. With this object it is to be grated, exactly as potatoes are prepared in the manufacture of starch, and the pulp passed through a moderately fine sieve, or through a coarse and open meshed cloth. There is thus nothing left behind hut pomace proper, or cellnloee, all the etarchy matter having been paeeed through the sieve with the juice. This is next to he diluted with water, in proportion to the quantity of starchy matter thus ohtained, and the whole is placed in a clean copper kettle, one or two per cent. of concentrated sulphuric acid being added, and heated long enough to transform the starch into grape sugar. The sulphuric acid isto he neutralized by means of carbouate of ime; the gypsum or sulphate of lime thus produced allowed to settle, aud the liquid is to he left for fermentation to take place, with or without the uee of yeast, <A liquid having 8 to 10 per cent. of sugar can easily be made to have 4 or 5 per cent. of alcohol after fermentation, which,-hy its suhsequent acidification, will en vinegar of 5 to 6 per cent. of, acetic acid. Cucumper Sanap.—Mrs. 8. J. H. writes: We have just prepared our winter’s supply of cucumher salad, and this ie how we made it. There were about a dozen ripe ‘‘White Spine”’ cucumbere lying on their viues, and these we picked, washed, pared, cut into strips, taking out the seeds, and then to each dozen cucumhers—which we cut up into pieces like small dicc—we put twelve large white onions, chopped, six large green peppers, also chopped one quarter pouud each of hlack and white mustard seed, and a gill of celery seed. These were all mixed together, a teacup of salt added, and they were then hung up in a cotton bag to drain, for twenty-four hours. Then the salad, with enough clear cold vinegar added to cover it, was put into stone jars and fastened nearly airtight. In six weeks it will be fit for nse. We found this recipe in a old paper some years ago, and it has proved one of the nicest pickles we ever used. It looks as well as it tastee,-so white and crisp, and makes an elegant salad for a joint of cold meat. It is not like the Spanish salad, that requires ‘‘a counselor for salt, a miser for vinegar, a spendthrift for oil, and a madman to stir it up,”’ but itis quite as good in its way, and not very troublesome to make. —Hearth and Home. Summer Beverages. AprLte Warter.—Slice two large apples, put them into a jar, and pour over them one pint of boiling water. Cover cloee for an hour; pour off the fluid, and sweeten if necessary. Appry Txa.—Roast eight fine apples in the oven, or hefore the fire; put them in a jug with two spoonfuls of sugar, and pour over them a quart of boiling water. Let it;stand one hour near the fire, Beverace oF Fies anp APpLEs.—Have two quarts of water hoiling; split six figs, and cut two apples into six or eight slices each; boil the whole together twenty minutes; pour the quid into a basin to cool, and pase through a sieve when it is ready foruse. The figs and apples may be drained for eating with a little boiled rice. Corrace Cursse —Boil two chickens till tender, take out all the bones, and chop the meat fine, seasou to yonr taste with salt, pepper and hutter, pour in enough of the liquid they were hoiled in to make it moist, put into whatever mold you wish, and when cold turn out and cut into slices. It is excellent. Bean Sovr.—Wash the beans and boil them with salt’pork. When soft, take them out, and pass through the colander. Then put them hack in the same water they were hoiled iu, with four hard boiled eggs cut in quarters, and a lemon sliced, and a little pepper if yon like it. Boil again, and serye. This soup is very nice. Reuctrs ror Mock Mince Piz.—One cup of raisins, one cup of currants, one cup of syrup, one cup of sugar, three-fourths of acup of vinegar, one teaspoonful of allspice, one teaepoonful of cinnamon, three cups of water. Boil all together and when cool add three soda crackers rolled fine. This will make three pies. Qurox Caxe.—Sieve three cups of flour, and add two teaspoons baking powder, a pinch of salt, one cup of sugar, three eggs well beaten, half a cup of butter, and sweet milk enough to make a moderately stiff batter. Bake twenty minutes in a good oven. Ax Inrproven Meron or Coorine Brxts.— Bake them; it requires about two hoursto bake a edium sized beet. I hardly think any/person will resort to the old method of boiling them after eating one meal of baked beets. “Clear as Crystal.’ PEBBLES ARE MADE from Rock Crystal cut in slices and ground convex, concave or periscopic. for Spectacles. In Europe and in the Eastern States they are superceding glass. Among the advantages they bave over glass are, that being susceptihle of the HIGHEST POLISH, they transmit more rays of light, nothing having more transparency. They are COOLER to the Eyes —a very important gain. They are rancb harder than glass, and DO NOT SCRATCH. The best quality of Crystal is fonnd in Scotland and the Brazils, and is manufactured into lenses hy the heat workmen in Englsnd and France, for Thomas Houseworth & Co., OPTICIANS, No. 9 Montgomery street, Lick House, Where they can be obtained, already fitted, in frames, or may be fitted to order. Persons sending their Spectacles can have Pobbles inserted of the same grade as their glasses. Iilustrated Circular for style of frames sent to any address free, 8G? Pebbles sold as such by us, are Warranted. Ll5v3awbp3m H & L AXLE GREASE. The attention of Teamsters, Contractors and others, is called to tho very superior AKLE GREASE manufac. tured by HUCKS & LAMBERT. The experience of OVER TWENTY YEARS, specially devoted to the preparation of tbis article, has enahjed the proprietors to effect a comhination of lubricants calculated to reduce the friction on sxles, and thus Relieve the Draft of the Team, Far beyond the reacb of any who have but recently gone into the husiness; and as the H & L AXLE GREASE can be obtsined by consumers at as LOW A RATE ‘As any of the inferior compounds now heing forced upon the market by unprincipled imitators, wbo deceive and defraud the consumer. HUCES & LAMBERT Invite all who desire a First-class and Entirely Reliable Article, and which for Over 18 Years in tbis country bas given Buch GENERAL SATISFACTION, to ask for the H & LAXLE GREASE, See that the trade mark H & L is on the red cover of the packsge, and take no other, Sy24-cowr To Parties About Building. A person who is competent to prepare plans and take charge * of the construction of Dwellings, Mills, Bridges, or other architectural improvements, » will make favorahle _ eRgagements with perS008 or corporations in ». the city or the interior, Heshsd full experience on this coast, and can insure good satisfsceEDW. W. TIFFT, No. 626 Jessie street, San Francisco, LEA & PERRINS’ OELEBRATED Worcestershire Sauce. Declared hy Connoisseurs to be the only good Sauce The success of sk this most delicious and OB unrivalled Condiment having cansed certain dealers to apply the : name of ‘‘Worcestersbire Sauce” to their own inferior compounds, the pnblic is bereby informed that tbe only way to gecure the genuine is to ask FOR Lea & Perris’ Savor, and see that their names are upon the wrapper, labels, stopper and hottle. : Some of tbe foreign markets having been supplied with a spurious Worcestershire sauce, upon the wueRPED ag labels f ich the names of Lea and Perrins have been torent L. and P. give notice that they bave furnished their correspondents with power of attorney to take instant proceedings against manufacturers and vendors of such, or any other imitations by which their right may be infringed. Ask for LEA & BERETS. Sauce, and see name on apper, lahel, hottle and stopper.wip lesale and for export hy the Proprietors, Worcester; Crosse & Blackwell, London, &e., &¢., and hy Grocers and Oilmen universally. 15v23-ly tion. Address 5-¥24-8a First Premiums awarded by American Institute, N. Y, MICROSCOPES. Illustrated Price List sent free, Magic Lanterns and Stereopticons. Catalogue, priced and illustrated, sent free. MoALLISLER, Optician, 49 Nassau street, New York. 3v23-ly CHINESE SERVANTS AND LABORERS of ali kinds furnished st the shortest notice by applying to WOLF & CO., 510 Bae Street, San Francisco. 13v24-3m. BUY BARBER’S BIT BRACE, aa =

250 SCIENTIFIC PRESS. [April 20, 1872. Som ESTIC Economy. Poor Housekeepers Make Poor Servants. “© Woe have sold our honse aud gone to boarding, and I am once more at rest.” Thie was said by a lady who had had a beautiful home, and a eufficient income to live delightfully, if she had only known how. “T have heen tormented to death with poor servants,’’ eaid she, ‘‘and do not believe there je such a thing as a good cook to he found in all New York. Iam tired enough of this country, and should lke to go hack to Paris, where we cau live delightfully, and with so little trouble.” Ah! the trouble is not all with the servauts, thought I. Ladies must know somethiug of household matters themselves. A cook comes to you well recommended; but, perhaps, in her last place the lady preferred bakers’ bread to home-made; never cared for a nice, wholesome soup, With the dinner, and chose to send to the bakers for her pies, rather than have them made in the house. Let your cook he ever so good, she must be in constant practice, else ehe will be liable to make some very annoying failures, if only at intervals of ten days, or a fortnight, she may be called upon to make an cxtra effort. Then again, ladiee do not cousider how tastes vary in differeut families. A dish thatis highly esteemed in oneis utterly distasteful in another; and what to the cook and servants in the kitchen, may seem delicious, will not satisfy the more cultivated palate above etairs. What ladies most need in housekeeping is patience and intelligent forhearance. Let a lady have discrimination enough to judge whether her servants, even if they have not her ways of doing their work, may not have the elements of good servants in them, and then let her know enough herself to instruct them into her own ideas of labor, and she may not ouly have good servants, but be able to keep them eo. Not every one realizes how much careful marketing has to do toward a well cooked meal. If the marketing is left to the servants, the servants leave it to the butcher, or grocer, aud the best cook may work hard and intelligently and yet come far short of the succees she might have attained, had good material been put iuto her hands. Then the family often complain that their dinner is badly cooked, or unsatisfactory, for no earthly reason, save that the head of the house doee not. understand how to carve, and help to the best pieces. An old eervant once told me how, week after week, the roast beef wonld be sent down from the table, with the tenderloin all left for the servants, the gentleman, meanwhile, complainiug daily, that they always had tough heef, simply hecause he did not know enough to turn over his piece of beef, and help himself to a tender elice. A lady once complained, at dinner, that her fish was always soft, and never came to the table looking as it ought; and yet I could discover, at once, that the fish had been kept almost to a spoiled condition, and kuow that her cook had not suitahle utensils to cook it in, so as fe give her a chance to bring it, neatly, tothe tahle. Ah! ladies of New York, and of America generally, the fault is not wholly below'stairs. Educate yourselves. Instead of writing long letters on what women are not permitted to do, learn, first, to do that which all allow, it is your duty todo. Understand fully your duty to your husbande, your children, and your servants, and having learned the lesson, do it well. How to Cover a “ Comfortable.” When the outsides of a comfortable or bed quilt have become tattered, if it is not so heavy that an extra covering will make it burdensome, it is a good plan to renew it in this fashion: Firet, wash it as clean as possihle. If it dries somewhat streaky no matter; that it shall be thoroughly sweetened is the main ohject; and no amount of exposure to the air or heating with a stick will accomplish this in the case of an old, long-used comfortable. Trim off the tattere of the old covering, have the new in readiness—good dark calico is the best thing— and tack it on in the way log-cabin patch work isdone. That is, holding the quilt upon your lap or on a tahle front of you, commencing at the nearest edge, folding the cloth hack toward you. Then baste or tack with strong thread the wrong side of the covering to the quilt, making the stitches short-on the right eide, and as long upon the wrong side as you think consistent. ‘Wheu you have gone the length of the quilt, go over another portion, say six or eight .inches wide, and tack again. Just as you would make a block of log-cabin patch-work, only that the cloth is all in one piece instead of in strips, and no corners to be turned. Wheu oneside is fiuished, do the other in the same way. When this covering becomes soiled, it can be in five minutes ripped from the quilt for the wash, while if elahorately knotted or quilted the tack becomes quite formidable.— Western Farmer, Recrre ror WinTER Mrixce Pre.—Oue pouud of ready made sausage, seasoned, one pound of zante currante, one pound of raisins, small pint of syrup, three-fourths of a cup of viuegar, spice to taste. Put on the stove and boil ten minutes. This quantity makes six pies and is very little tronble to put together. How to Carve. On page 187 of volume IT. we gave au article uuder the above head from the pen of Mrs. Henry Ward Beecher, but the following, from Hearth and Home, contains something farther, which will he found of interest to every one who deeires to be ahle to carve well aud easily, and without awkwardness: Carving is a very desirahle accomplishment for hoth ladies aud gentlemen, and should be taught. Oue cannot learn it by tuition, hut by practice, joined by a small slice of theory. It is true the French style of eerving meat sliced is fast banishing the ueceseity of carving at the tahle of the rich; hut in middle life, where such elegancies are not practiced, a knowledge of carviug should be a part of a boy’s or girl’s educatiou. How often do we hear a person say: ‘‘ Oh, excuse me, I can’t carve; I never tried.”’ Or, if it be attempted, one soon finds himself sadly embarrassed. He grasps the knife and fork desperately. He has learned that a slice of the hreast of the turkey is a dainty; that a wing is good; the second joint also; that the leg is not so good. Butit is not an easy task to separate them; and he thinks he would rather chop wood than cut turkey. He doee not know that on the back lies a delicious morsel called the oyster, and the side bones below the second joint ae considered titbits. This must be taught m. Ladies ought especially to make carving a study; at their own homes the task ofteu devolves upon them, and they should he able to perform it with ease, and not be forced to accept the assistauce of visitors, who would probably dread the operation. The platter should he placed so near the carver that he has full control over it; if far off nothing can prevent an ungraceful appearance. A sharp knife is reqnisite, and a thin and well tempered blade. In carving turkey, cut off the wing nearest to you first; then the leg and eecond joint; then slice the breast uutil a rounded piece appears; insert the knife between them and separate them—this part is the nicest bit of the breast; next comes the ‘‘ merry thought,” After this, turn over the bird a little, aud just helow the breast you will find the oyster, which you separate as you did the inner hreast. The side bone line beside the rump, and the desired moreel can be taken without separating the whole bone. Proceed the same with the other eide. The fork need not be removed during the whole process. An experienced carver will dissect a fowl as easily as you can break an egg or cutapotato. He retains his seat, manages his hands and elbowe artistically, and is perfectly at ease, There is no difficulty in the matter; it only requires knowledge and practice, and these should be taught in the family, each child taking his turu. Chickens and partridges are carved in the same way. Taking Boiled Potatoes Out of the Kettle. If there is one thing harder than another in preparing this indispensable article for the tahle it is taking a boiling hot kettle (covered or not) from the fire and pouring the water out slowly, which cannot be accomplished without nearly or quite scalding the hand which holds the kettle; consequently the open airis usually better than in a close, dark corner of the kitchen; and it is well known that every house is not provided with a drain. Imagine this procees occupying at least four minutes in the cold or etifled air, eteam rieing and enveloping the whole form. One or two holders is requisite; then oftentimes the kettle, which is not of the best iron, is covered, replaced on the stove to stand from fifteen to thirty minutes, until the potatoes are saturated with rust or a taste of iron, and all in the bottom watery, having soaked up what it is impossihle’ to turn off, or burned or blackened, making it necessary to throw one-third of them away. TS do away with all these objectione have a long handle skimmer (which costs ten cents), and while the water is flopping place it on one side under all the potatoes it will hold at once and so on until all are removed into a convenient dish. The heat retained in the potatoes will make them perfectly dry and mealy while the steam is escapiug. They should he eaten before they are done smoking. To mash or jam them, skim out as we have shown into a tin-pan; place the pan on a flat surface; then mash (not pound), which will not hurt the pan or the potatoes, season and stir'with a spoon. The kettle is easily removed to cool, or with oue stroke the boiling water may be turned into the slop pail. Try it.—Ex. Rice Croqguetts. —Take four ounces of rice aud cook well in a pint of milk and the rind of halfalemon. Add more milkif needed to keep the rice covered. When done, mix with two tablespoonfuls of sugar, two ounces of butter, two tahlespoonfuls of milk, yolks of three eggs, a pinch of salt and nutmeg if agreeable. Put back on the fire and stir fora minute. Spread out ou adish tillcold. All this may be done the night before if wanted for hreakfast. Then mix, shape, dip them in whites of eggs and

bread crumhs and fry. Youcan cook the rice first place iu water, by adding two tablespoonfuls of cream when ready to make croquettes of then. To Keyp Kuives From Rustinc.—Scour them on 2 board, crosswise, with some dry brick, after having wiped them perfectly dry; and put them away without wiping off the brick dust. Vinegar from Unripe Fruit. Unripe fruit, especially apples and pears, as are well known, is much used in the manufacture of vinegar; but the process usually adopted is defective in many important points. We give helow the substance of an article from Granger's Manual of Vinegar Making, which may, perhaps, serve a useful purpose. The principal fault of the old process consists in throwing away the pulp after the juicee are expressed. As this, however, contains a large percentage of starch, excellently adapted for conversion into vinegar, it is necessary to prepare the fruit so as to save this portion of ite substance. With this object it is to be grated, exactly as potatoes are prepared in the manufacture of starch, and the pulp passed through a moderately fine sieve, or through a coarse and open meshed cloth. There is thus nothing left behind hut pomace proper, or cellnloee, all the etarchy matter having been paeeed through the sieve with the juice. This is next to he diluted with water, in proportion to the quantity of starchy matter thus ohtained, and the whole is placed in a clean copper kettle, one or two per cent. of concentrated sulphuric acid being added, and heated long enough to transform the starch into grape sugar. The sulphuric acid isto he neutralized by means of carbouate of ime; the gypsum or sulphate of lime thus produced allowed to settle, aud the liquid is to he left for fermentation to take place, with or without the uee of yeast, <A liquid having 8 to 10 per cent. of sugar can easily be made to have 4 or 5 per cent. of alcohol after fermentation, which,-hy its suhsequent acidification, will en vinegar of 5 to 6 per cent. of, acetic acid. Cucumper Sanap.—Mrs. 8. J. H. writes: We have just prepared our winter’s supply of cucumher salad, and this ie how we made it. There were about a dozen ripe ‘‘White Spine”’ cucumbere lying on their viues, and these we picked, washed, pared, cut into strips, taking out the seeds, and then to each dozen cucumhers—which we cut up into pieces like small dicc—we put twelve large white onions, chopped, six large green peppers, also chopped one quarter pouud each of hlack and white mustard seed, and a gill of celery seed. These were all mixed together, a teacup of salt added, and they were then hung up in a cotton bag to drain, for twenty-four hours. Then the salad, with enough clear cold vinegar added to cover it, was put into stone jars and fastened nearly airtight. In six weeks it will be fit for nse. We found this recipe in a old paper some years ago, and it has proved one of the nicest pickles we ever used. It looks as well as it tastee,-so white and crisp, and makes an elegant salad for a joint of cold meat. It is not like the Spanish salad, that requires ‘‘a counselor for salt, a miser for vinegar, a spendthrift for oil, and a madman to stir it up,”’ but itis quite as good in its way, and not very troublesome to make. —Hearth and Home. Summer Beverages. AprLte Warter.—Slice two large apples, put them into a jar, and pour over them one pint of boiling water. Cover cloee for an hour; pour off the fluid, and sweeten if necessary. Appry Txa.—Roast eight fine apples in the oven, or hefore the fire; put them in a jug with two spoonfuls of sugar, and pour over them a quart of boiling water. Let it;stand one hour near the fire, Beverace oF Fies anp APpLEs.—Have two quarts of water hoiling; split six figs, and cut two apples into six or eight slices each; boil the whole together twenty minutes; pour the quid into a basin to cool, and pase through a sieve when it is ready foruse. The figs and apples may be drained for eating with a little boiled rice. Corrace Cursse —Boil two chickens till tender, take out all the bones, and chop the meat fine, seasou to yonr taste with salt, pepper and hutter, pour in enough of the liquid they were hoiled in to make it moist, put into whatever mold you wish, and when cold turn out and cut into slices. It is excellent. Bean Sovr.—Wash the beans and boil them with salt’pork. When soft, take them out, and pass through the colander. Then put them hack in the same water they were hoiled iu, with four hard boiled eggs cut in quarters, and a lemon sliced, and a little pepper if yon like it. Boil again, and serye. This soup is very nice. Reuctrs ror Mock Mince Piz.—One cup of raisins, one cup of currants, one cup of syrup, one cup of sugar, three-fourths of acup of vinegar, one teaspoonful of allspice, one teaepoonful of cinnamon, three cups of water. Boil all together and when cool add three soda crackers rolled fine. This will make three pies. Qurox Caxe.—Sieve three cups of flour, and add two teaspoons baking powder, a pinch of salt, one cup of sugar, three eggs well beaten, half a cup of butter, and sweet milk enough to make a moderately stiff batter. Bake twenty minutes in a good oven. Ax Inrproven Meron or Coorine Brxts.— Bake them; it requires about two hoursto bake a edium sized beet. I hardly think any/person will resort to the old method of boiling them after eating one meal of baked beets. “Clear as Crystal.’ PEBBLES ARE MADE from Rock Crystal cut in slices and ground convex, concave or periscopic. for Spectacles. In Europe and in the Eastern States they are superceding glass. Among the advantages they bave over glass are, that being susceptihle of the HIGHEST POLISH, they transmit more rays of light, nothing having more transparency. They are COOLER to the Eyes —a very important gain. They are rancb harder than glass, and DO NOT SCRATCH. The best quality of Crystal is fonnd in Scotland and the Brazils, and is manufactured into lenses hy the heat workmen in Englsnd and France, for Thomas Houseworth & Co., OPTICIANS, No. 9 Montgomery street, Lick House, Where they can be obtained, already fitted, in frames, or may be fitted to order. Persons sending their Spectacles can have Pobbles inserted of the same grade as their glasses. Iilustrated Circular for style of frames sent to any address free, 8G? Pebbles sold as such by us, are Warranted. Ll5v3awbp3m H & L AXLE GREASE. The attention of Teamsters, Contractors and others, is called to tho very superior AKLE GREASE manufac. tured by HUCKS & LAMBERT. The experience of OVER TWENTY YEARS, specially devoted to the preparation of tbis article, has enahjed the proprietors to effect a comhination of lubricants calculated to reduce the friction on sxles, and thus Relieve the Draft of the Team, Far beyond the reacb of any who have but recently gone into the husiness; and as the H & L AXLE GREASE can be obtsined by consumers at as LOW A RATE ‘As any of the inferior compounds now heing forced upon the market by unprincipled imitators, wbo deceive and defraud the consumer. HUCES & LAMBERT Invite all who desire a First-class and Entirely Reliable Article, and which for Over 18 Years in tbis country bas given Buch GENERAL SATISFACTION, to ask for the H & LAXLE GREASE, See that the trade mark H & L is on the red cover of the packsge, and take no other, Sy24-cowr To Parties About Building. A person who is competent to prepare plans and take charge * of the construction of Dwellings, Mills, Bridges, or other architectural improvements, » will make favorahle _ eRgagements with perS008 or corporations in ». the city or the interior, Heshsd full experience on this coast, and can insure good satisfsceEDW. W. TIFFT, No. 626 Jessie street, San Francisco, LEA & PERRINS’ OELEBRATED Worcestershire Sauce. Declared hy Connoisseurs to be the only good Sauce The success of sk this most delicious and OB unrivalled Condiment having cansed certain dealers to apply the : name of ‘‘Worcestersbire Sauce” to their own inferior compounds, the pnblic is bereby informed that tbe only way to gecure the genuine is to ask FOR Lea & Perris’ Savor, and see that their names are upon the wrapper, labels, stopper and hottle. : Some of tbe foreign markets having been supplied with a spurious Worcestershire sauce, upon the wueRPED ag labels f ich the names of Lea and Perrins have been torent L. and P. give notice that they bave furnished their correspondents with power of attorney to take instant proceedings against manufacturers and vendors of such, or any other imitations by which their right may be infringed. Ask for LEA & BERETS. Sauce, and see name on apper, lahel, hottle and stopper.wip lesale and for export hy the Proprietors, Worcester; Crosse & Blackwell, London, &e., &¢., and hy Grocers and Oilmen universally. 15v23-ly tion. Address 5-¥24-8a First Premiums awarded by American Institute, N. Y, MICROSCOPES. Illustrated Price List sent free, Magic Lanterns and Stereopticons. Catalogue, priced and illustrated, sent free. MoALLISLER, Optician, 49 Nassau street, New York. 3v23-ly CHINESE SERVANTS AND LABORERS of ali kinds furnished st the shortest notice by applying to WOLF & CO., 510 Bae Street, San Francisco. 13v24-3m. BUY BARBER’S BIT BRACE, aa =