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“ The fleeh is particularly good, and of fine ilaver. The weight of a cock is about seven and one-half pounds, hen five and one-half pounds. ,Astocolor and markings, the ground color is stated to vary from silver blue to a doe slate blue, but it must in either case be bright. and the lacing well defined. This should be black at the edge of eve featherâ€"the breast of the cock to matchriln shade the lacing with hens when being shown. The upper plumage oi the cock should he a lustrous black; hackle full and flowln well on the back ; the sad- dle feathers we lover the point of the wings, which should be well tucked u . They should stand well up on the leg w th a good shank, otherwise they look heavy and lose that commandin aspect which makes one of the poinh of t eir attractiveness." W 1.._-- cefifain they are not the product of our w to face Spanish. They have no re- semblance whatever in their early stages of growth, for while the Spanish are extreme- y slow to shoot~ their first or chicken feathers, the Andalusian: are quite the re- verse, and I say emphatically, that there is no variety that I have to fear that matures so ra idly. In proof of this pullets wiii often ay their maiden egg before they are six months old. “ As layers they cannot be exceiled; tak- ing weight as well no number of eggs they have no rival. I shall not be exaggerating in an in many of my pnlleta heme laid up- wnn a o 250 eggs each in 3 yeah On one occasion I gathered from a n 0! all pulleta confined to a lean to run t irty-slx age In nix consecutive days. ._ Mr. Thomas Lambert, an English fan- cier, in relation to the Andalusiane, that are now attracting attention in England, says of them : " They are not only growing in favor as a fancy fowl, but they are ‘Well known to be one of the most profitable. Before giving my opinion of them in their fancy or correct points, I will give in ex- Yerience with them in economical qua itiea. t hue been asserted that they are natives of Andalusia, whence their mime is d’érihi; md some think. coming from that quarter, they gar-01nd from Spongsh, bug I gun gotta Tfio fearly loss sustained by this insect in Great Britain alone has been estimated at 819.90.900- ter evil were in reality due to blood poison- ing caused by the warble maggot, communi- cated with Prof. Wortley Axe, and this au- thority has promised to investigate the mat- Misa Ormerod, the distinguished entomo~ logist of the Royal A icultursl Society, thinking that some of t 0 deaths supposed to have resulted from “_black-!qg "_or quar- anno ance to stock in summer, and in its larva form it not only causes a depreciation of the hides in the market, but also by the irritation and pain they cause by their pres. enoe, a less vigorous and thrifty growth of the stock. From November until May the resence of these larva: may be detected by ard lumps along the back of the animal. Bahamasâ€"Four oz. of flowers of sul- phur, one gill spirits of tar, and one quart train (whale) oil, thoroughly mixed to- ether and applied once a week along the ck of stock, have proved to be an excel~ lent preventative, the fly not laying her eggs on animals thus treated. The train oil alone has also given good results. If the eggs have been laid and the warbles hatched, they may be destroyed by applying either kerosene, mercurial ointment, or tar, or by puncturing the larva with a hot wire, or by squeezing it out by the hand and then de- stroying it._ This fly (Hypoderma bovis) resembles the bumble- bee in color and markings. It is two- ~winged, and a little over half an inch 111 length. In its mature state it is a cause of pnnoyance to stock in summer, andrin its The Des Moines State Register, in reply to a correspondent, says that medical and chemical writers claim that the true ergot seldom develops in wheat, while it is most prevalent in rye. blue grass and wild e, red top, etc. Irgot, or smut, is not is- eased grains. but a fungus growth from spores which by some process becomes lodged in the ovary of the grain and pre- vents the development of the seed. It is entirely a fungus growth, and is an inde- pendent organism. It is said that the mi- croscopes of high power develop great wonders in this parasitic plant on rye and the grasses. If it is not the real ergot there is no danger to stock. There may be smut on the stalks and diseased grains in the head, and yet be safe and healthy food for stock. The meteorological condition favor- able for the production of ergot is warm, damp, foggy or rainy weather. The usufl wheat smut, or black or‘blasted grains, are more or less prevalent in all wheat, and especially sprint! wheat. If these smut ins Were the real poisonous ergot, the early settlers would have had a hard time living if they had not all been swept from the earth. In the early days the flooring mills had no smut machines, and the flour made by such mills was very dark colored by the grains of smut in the wheat. The writer has seen wheat made into flour when there was evidently from one to two quarts of smut grains to the bushel of wheat, and yet no signs of ergotism. The moon should govern us in all our oper. nflone. I once attended a camp meeting end joined the church in the dark of the moon, and I hackelid wonderfully. Since then I became converted in the light of the moon and have stuck ever since. Our school house, contrary to my advice, was roofed in the light of the moon, and last winter near- nth ell the children had the measles and now 0 roof is leaking badly.” " I see egreat deal in the pa re how to choose a good cow, but I can re 1 you a rule worth all the rest. If a cow wu celved when the horns of the moon pointed down the will be a good milker, but if born when the horns of the moon pointed up she will Y0 to flesh, and sometimes to skin and bones. never raised a csll born in the wrong time of the moon. I always butcher in the new of the moon end have fully one third more meat. I alwaya build my fence when the horns of the moon point up. and stake and tider it when the moon points dowu; the two draw together_nnd my fence [never fails. How To Cuoosx A Cow. 'lhe family of Rip Van Winkle uppcars to have some linenl descendants still left in the ham 0! New York. One of them has recently sent to the newspa to a long wd .blo treatise on the moon an its influenou, of which the folloyvipg is {m "(not :_ , Tux WAnan on 0x 301' FLY. Aumwsuu Fovns. SMUT AND Enaonsu. PARK. MPrBfor thine own local p; or to any other and subscribe for it lmmed atoly. Pay for it In advance and lt shall be wall with ythoo and lhino. NWer semi ‘un article for publication without giving the cditor thy name, for thy name oimfimes secures publication to wqrphiacsfticlel. N over do than flit! show; nor knock down the type. for the boytwm love thee II they do the shade treesâ€"when than. lamest. Thou should» never read the 00 on the rintcr'a case or the sharp nnd'hoo ed con. inerv thereof, for he may knosk thee down. ‘ hi‘ht in {he eight of good bréeding. ‘ Neflher examine thou the *proof-aheet, for It 'a not re: 1y to mcet__thino eyo thou msyo‘é uddustaud. ’ 7‘ Thou Voihoulda‘ printing 0mm ;' mp aneczcth in] It' is not right that thou ahohldat ask him who in the author of an article, {or it in his duty to keep such things to himself. When thou dost enter his offica take heed unto thyself that thou dost not look at what may congern_ theo_ not, f_o_r that is not Its friends do not pretend that Volapuk has any beauty that fits it for imaginative or poetic writing. but that for commercial correspondence; it is as valuable as the ter- minalogy of chemistry or the algebraic form- uixc are in those sciences. To use it at all it is necessary to have a dictionary from Volapuk into one‘s mother ton e: and the English diotiotary has not yet on printed, but an army officer in Washington territory is preparing one. 001. Sprague is also pre- parinv a handbook, and in a few months corresponding clerks in Broad street and the Swamp may be corrugating their brows over these new horrors. ' ' -_ ‘v_â€" w...- W-__ __ __ _ , Never ianu' no of the editor for news, for behold it is in business to give it *0 tnep at the appointed time without asking for is. $683119 51mm m formed by the addition of “ s ” in the English method, end the rules are obeolutel without exception, so that learning the olopnk grammar is a matter of a Week. To db this he took for his homework the five common vowel sounds, added the dot- ted “ i," “ 6,” “ ii,” and the common con- sonant sounds, omitting those from each Isu- gusge which persons born to Another tongue cannot pronounce. For the vocabulary he took about forty per cent. of the root words from English and the rest from modem Eu- ro an tongues. be same root verb is never used to mean two different thin . The declensions are managed by_ the a (lit-ion of_ _vovvels tenthe What is Volapuk? The mysteries of Volapuk, designed to be the new international language for commer- cial purposes, were lately explained to an audience in New York. The new language is not making so much headway here, says the Journalist, as in Europe, where ten peri- odicals and seventy or eighty societies are devoted to it. and it is estimated that it has some 100,000 students. The language is the invention of a German Catholic priest, Fa- ther J. M. Schleyer, who first began writin upon it in 1881. His idea was to compound from the simple and regular parts of the more important mozlern languages an arti ficial language that could be easily learned by the people of any nationality and that should be to the modern business world what Latin was to the scholastic world a century or two ago._ . Mouldy cheese are caused by a fungus, which commences on the surface and eats into the interior. wherebv the goods lose in weight, appearance and flavor. \Vhere mould occurs, conditions are present which favor the growth of the fungus, namely, dampness and insufficient ventilation. The best preventative is to remove these causes. 'Blue cheese have two causes, one being from blue milk. the other being from the presence of oxide of iron. The latter has only been found in milk from superstore where parts of the machinery have become rusted. In blue cheese, blue spots are ob served on the surface or throughout the en- tiremass. Cracked or chinl-y cheeseâ€"that is, cracks found on the surface, have their origin in too smell a percentage of water, either on the surface or throughout the entire mass. In soft cheese, the cause is attributed to pressing the curd when the particles are too dry, when the milk is coagulatedgi‘. too high s temperature, when sour milk is em loyed, â€"in short, when an condition ar ses by which the water in t e particles of curd is unnecessarily reduced. Especially when sour milk is used, the interior of the cheese has a dry, crumbly composition ; but, also, in soft as well as hard cheese, dry air drafts. even when the cheese are exposed to them only for a short time, may become a source of cracks. Such cheese do not ripen perfect- ly,_a_nd their value is reduced. moving these causes. Leaky cheese are chiefly those which are made too soft. in this condition they also lose their natural form, and assume a strong and often a disagreeable smell and taste. This condition, which also arises in normal soit cheese if they do not go into early con- sumption, is caused by overly-rapid curing and decomposition, also under conditions which hasten the latterâ€"such as warmth. dampness and access of air to the interior of thecheese. Cracks in the cheese favor the admission of air. and an excess of whey favors decomposition. The whey should be thomu m removed, and as one means to this en a larger amount of salt is sometimes added. "ition of the milk sugar. Such cheese lose in value. not only on sccount of their irregu- lar sh: . but also on account of their flat and in: pid. or bitter taste. The trouble lies in the milk itself. the presence of colos- trum in the milk. the use of spoiled rennet or extract, the improper manufacture of the cheese, especially leaving in the curd too much whey and consequently too much milk sugar, and in pressing or during at too high a temperature. The remedy consists in re- moving these causes. A Quaker Printers Proverbs; Never inquire of the editorA for news, I Puj‘y chute muy orlglnuto directly alter the manufacture or in the curing r‘oom. Such cheese are known by the openings they con- tuin or by their distoyted form. This con- dition is canted by u cbnormal development of carbonic acid gas, which produces a rust ling uoiw,_ und igjraced to 3 rupid decom- We shall truce here the origin of bad cheese. the inferior quallt of the milk enl musing a pan of this allure. The mil may be perlootly good, but: mischief may originate in the vat, the press, or the curing Oman 0? lurmuon Canal. tap at the door of a 10' that answered: the we and 1mm time. about. nor knock down Smcnn Cucunnm Plenumâ€"One hundred cucumbers and fifteen onions sliced. Add a quart of salt in layers. Let it stand over night. Drain and add one~querter pound of fine mustard, one quarter pound of celery salt, a little black and red pepper. Add a little curry powder if convenient. Mix the spices thorou hly with the cucumbers and cover with c0 d vinegar. To SALT Cucvunxns.â€"Makn a brine of salt and wstor “tong enough to bear up an and some white pper; boil all in seven into 0! water ti 1 the meet falls to pieces. him it well; set it by to cool until the next day 3 then take off the fat, remove the jelly from the sediment, and put it into a stew an. Have ready the thickening, whic is to be made of half a pound of sweet almonds, blanched and pounded in a mortar, with a spoonful of water to revent them from oiling ; alarge slice of cold veal or chicken minced and well beaten with a slice of stale bread ; all added to a pint of cream, half the rind of a lemon. and a blade of mace finely powdered. Boil it a few minutes, and pour in apint of stock ; strain and rub it through a coarse sieve ; add it to the rest, with tw0 ounces of vermicelli, and boil all together for half an hour. As Excunsm Wm'rn Southâ€"Take two pounds of scrag of mutton, a knuckle of "shatter cutting off sufficient meat for collops, two shank bones of mutton, and a quarter of a pound of lean bwon, with a bunch of sweet herbs, the peel of half 3' lemon, two onions, three nlaQesuof mace, Mus-row Cans'rs._â€"Trim a neck of mut- ton by cutting away the sorag and sawing \eff three inches of the rib bone ; then out 7about ten cutlets out of the neck; sha them by cutting of! the thick part of t e chine bone ; beat them flat to about a quar- ter of an inch in thickness with a cntlet chopper dipped in cold water; detach an inch of lot from the lobe of the rib bone and trim it; season it with a little salt and pep- per, then well beat up one egg, dig a brush into it, and rub it lightly over t e chop; dip it into bread crnm , form it into shape again, and dress in the following way :â€" Pnt two ounces of butter into a sante pan or very clean omelet pan ; mill it, and put the outlets in ; put it on the fire for four minutes longer ; try if they are done by pressing with the finger; they ought to be firm and full of gravy ; lay them on a clean cloth, and dress them in the form of a; crownâ€"that is by keeping the thick part at the bottom and the scraped part of the ‘ bone at the top, and each one resting half way on the other. Every dish of outlets must be served thus. ‘ Camel-mas or COLD Fown.~â€"-An En- lrec.â€"-l’ick off the white meat of some cold roast fowl, mince it fine, and season it with pepper, salt, and a very little pounded mace. Add about two or three ounces of grated hem, etir all together, and bind it with the yolk of egg and a spoonful of milk; roll the mixture into oval belle, hrulh each over with the yolks of beaten eggl, and roll them in bread crumbs once or twice; fry them a nice brown in butter for ten minutes, and nerve them up on a border of mashed potatoes and a little good gravy in the centre of the dish. Fmossss or Conn ROAST BEERâ€"Cut the beef into very thin slices, season it with a little pepper and salt, shred a bunch of parsley very small, cut an onion into pieces, and put all together into a stewpan with a piece of butter and three-quarters of a pint of good broth. Let it all simmer slowly for twenty minutes ; then stir in the yolks of two well beaten eggs, 3 tests nful of vinegar. or the juice of half a swan ; stir it briskly over the fire, and turn the fricasse into s. hot dish. If the flavor of shalot is liked, the dish can be previously rubbed with it. RICH Arr“ PUDDING.â€"Pal‘e and core a pound of apples, put them into a stewpan with sufficient water to prevent their burn- ing, and stew them until they will pulp, then add to them half a pound of sugar crushed, the rind of a lemon, grated, and six well beaten eggs. Stir all well to gather, and just before putting it into the oven melt half a pound of butter, and stir it into the other ingredients. Put a puff paste round a pie-dish, pour in the pudding, and bake it. OATMEAL Romaâ€"Stir into cold oatmeal pudding that has been left over sufficient white flour to make it stiff enough to knead. The only difiiculty in making these rolls is the liab lity of getting them too stlfi' with flour. The easiest way to make them is to take a little of the mush on a floured dinner slate, enough for one roll. sprinkle on white our and mould in the fingers. Roll them into strips about a finger in length, and one and oneghalt inches wide, and bake in a quick oven. ' Swen Omanâ€"Part the yolks of six eggs from the whites. stir in three table- spooufuls of pouuued sugar to the yolks, a spoonful of flour, and a quarter of a pint of cream. Mix all well together. then whisk the whites to a stiff froth, and mix them gently with the other ingredients just as you are about to fry it. Put in belt at a time, cover minced sweetmeats on it, fry the other, and turn it over, and glue with s selsmander. Cnsmu' Paonme.-â€"-Three tsblespoonfuls of flour mixed to a smooth puts. With a lit- tle milk ; then add the remainder of a pint of milk. warm one ounce of butter, and stir it in, stirring the mixture well ; then add three eggs, well beaten, and a pinch of salt. Take the stones from 3 pound of cherries, stir them into the batter, tie it in a pudding cloth, and boil in; for two hours. Serve with butter sauce. ROAST Fowx. wrru FoucsusAT.â€"Tuke e lsrge fowl, till the breast of the fowl with a nice veal stutiiug, and truss it for roasting ; ut it down to a clear fire, and dredge 0er it a little flour. If a large fowl, it will re~ uire about an hour to most, but less time i of a medium size. When done, remove the skewers, and serve it uitb brown gravy and bread sauce. Vuun‘rwu Suvaâ€"Half 15 pound each of gated carrot and turnip. one onion, one ep- ple, one head of celery, chopped fiue. Add these to s quart of boiling water ; boil one hour, and thicken with oatmeal sprinkled in grednelly. and boil till the oatmeal is cooked. There II no kitchen gm, howover I010. But bmh the crockety “to : Then ls no but“! pllccd upon the “N0 Bu‘ ha in lock 0! hit. HOUSEHOLD. Kncuu RECIPES. Ptoxmxa. Victor Hugo, thou h successful from the first, was not very eel -reliant in his youth. At l7 he wrote two odes which Were crown- ed by the Academy, but were _retnrne(l to him fornltentionl deemed necessary. In his answer he said : “ I have had a great deal more trouble to modin than to com- foae these odes, and that is the reason why doubt of the success of my work.” The Art Interchange as s: Especial atten- tion is being given nowa ays to the dressing of the bed in the guest chamber, the most elaborate work and the richest materials be- ing devoted to this use. Among the latest novelties may be Included the newly import ed embroidered linen sheets, finished neatly at either end by a broad hem-stitched hem and at one end showing a richly embroider- ed band of ornament in Irish tambour about eighteen inches deep, this art of the sheet being meant to pass n and) over the pillows instead of shams whic are somewhat out of style. Pillow cases to accompany these are very simply finished with a broad hem- atitohed hem. These Iheets, accerdln to their sins and depth of embroider cost rom nine to ten and a half dollars eac . high; 7‘ m0 0 of tha splauho nab-n, n . v 0 e of the moat serviceable kind of wash- sta splaehei‘e and also one of the cheapest is made from a yard of fancy matting bound with a wide braid or a piece of ailk or mer- ino, matching the prevailing color in the room and fastened up with but tacks, each tack covered with a colored ribbon. Where the room is small and there in no dreeein case, pockets of the matting may be fasten each side of the eplaaher to hold the comb and brush. Damp linen is very pliable and a good pull will make a. fourteen inch collar into a fif- teen inch one. They should be stretched crosswise and not lengthwise. Also in straightening out a shirt bosom the same mistake is often made. They also should be stretched crosswise, especially st the neck. If leuudried in this way, the shirt and col- lar will fit, but if pulled lengthwise the col- kr_will be too large and _ the neckbend too Two ouncee of soda dissolved in a quart of hot water will make a ready and useful solution for cleaning old eluted work pre- paratory to repainting. his mixture in the above proportion, should be applied when warm, and the woodwork afterward washed with water to remove all traces of soda. To remove kerosene from a carpet, lay blottere or soft brown paper over the spot, and prose with a warm Iron. Repeat with fresh papers till the spot in removed. Once a year, even the moat frugal house- wife should replenish her linen closet, and add to her store oh lent the furnishing of one bed and a dozen towels. To clean nicklo on stoves, wet soda. with ammonia. apply with an old tooth brush and rub off with a woollen cloth. Try one of the smallest coal oil lamps. It looks like a toy, but for a hand lamp it will make as much light as a good tallow candle, and will not drop apukl. Pulls Cucunssa Frontsâ€"Cut the cu- cumbers from the vines with scissors. select- ing only small ones, none should be over three or four inches in length, and be care- ful not to break off the stems. Put the cu- cumbers in a bowl and pour over them boil ing hot water to which salt has been added in the proportion of one cup to six quarts of water. Let it stand twentv-four hours, and again on the second and third days repeat the scalding after having drained th~m well; this removes the poisonous, gummy substance on the cucumbers. The fourth morning heat some weak vinegar with small lumps of alum in it, and turn it over the cucumbers allowing them to stand until the next day; drain well; put into stone jams or glass cans and ur over them good, strong vinegar. Ad to each gallon of vine- gar one-half cup of white mustard seed, a small piece of alum, a tablespoonful of brown sugar, and a few horse radish roots well bruised; these will tend to preserve the vinegar. Lay grape leaves over the top, cover closely and set away in the cellar. A few green ppers and onions are an im- Drovement, a ding flavor to the pickles, but if used must be scalded in the same manner as the cucumbers. Smcan Cucuumm PlCKLE.â€"Use very small cucumbers. To one pint of salt add six quarts of water; boil and skim until clear; then pour boiling hot upon the cu- cumbers. This will be sufficient for one- half bushel. Let them stand one or two days in this‘salt water; then wipe each one dry. For every quart of vinegar take of around spices, two teaspoonfuls of cinna- mon, two teaspoonfuls of cloves, one salt- spoonful of black epper, and a speck of cayenne. Mix al together and moisten with enough vinegar to make a soft paste. Tie in a muslin bag, and put into the vine- gar while heating. Add two tablespoonfuls of sugar, one-half an onion chopped fine and one-half a lemon sliced. This is the proportion for every quart of vinegar, and enough vinegar to cover the pickles should be used. Let it all boil together fifteen minutes, covered closely. Then put in the cucumbers and let them simmer five min- utes ; no lo er; then put in a jar. If the pickle is not iked very strong of spice, the spice bag may be taken out of the jar. Place the pieces of cucumbers in layers in the jar with the spices between them, then pour over the cold boiled vinegar. Cocvuesn PIOKLE.â€"-Ll’ e cucumbers turned slightly 'ellow shonl be tskeu for this pickle. Pee them, cut in lulves and remove the seeds and the soft pul with s spoon. Cover with a sprinkling 0 salt and let them stand over night. Next day dry them well with a towel, cut into pieces three inches long and an inch wide ; lay them in astone jar holding about five quarts and cover with cold vinegar. In a wed: pour off the vinegar and boil it, skimming well. Set away to cool. Take one quarter of a pound of horse rsdish grated, ~one half pound of shallots, one quarter of a pound of mustard, one ounce of ginger root out in thin slices, half an ounce of pepper, one quarter oi on ounce each of cloves and buy 1 leaves and a handful of dill. l top Weighted so Eh“ all will be him under the brine. Spread noloih over the top, nnd if any rises, it will adhere to the cloth, which should be washed and put back again; in thin way the brine will be kept pure. 1! cucumbers are packed away in clear salt. they will not nuke plump nice pickles, and will require a longer soaking when wanted for use. egg; put in the cucumber. u soon .1 they are picked. Honing tboard_ or_ plate _ou A-.. ...,,2 ,L‘,j , Elms 'ro Housnxnnpms. The discovery of two important letters injhn old desk by the rector of the Hell- bronn ymnulum recently has been on evento much interest to Lutherans every where. Both of the letters were written by Luther and addressed to the Suabian reform- er Branz, and were dated reepeotively 1655 and 1557. She cares for her childrenâ€"usually a. large femil â€"end does all the rough work at in- tern a, while the devoted (1') husband calm- ly smokes his “ er elie,” or site cross-legged upon his diven or onseoop, in conversation with some equally herd-u orking member of Syrian society. The houses are made of a coarse atone, roughly hewn. The house- tops are of clay, covered with coarse gravel. l n hot weather the sun bakes this mud- formed roof, and large cracks appear. The rain comes, and, es s natural consequence, the roof leeks. This is somethin of which the fastidious inhabitsnt of the gible lend does not sp- rove. It does not add to his bodily com- ort. He remedies the difficultyâ€"shell I tell you how ? Not by any eii'ort of his own ; far from it : his wife comes, escends to the housetop, and in the drenching rein ropels s roller of solid stone backward and orword, much as we use a lawn-mower. This rolls the sun-dried cracks together, and prevents the entrance oi water. These are only a few of a Syrian house- wife’s duties. Her reward is notenthis world surely. She cannot speak to her hul. band in public; she can receive no care- before his friends. She goes veiled and scantily clad. She has no time to make her own habiliments, for her hands must weave and spin and embroider artistically and abundantly for the husband and the male children. In winter her feet .are protected only by open Wooden sandals, and drops of blood mark her we to the Syrian Well. This is no extrao inar thing. but by those who have repeated’iy seen it. I have been informed. Of course this isamong the lower and middle clases of society in Syria, but those who belong to a higher class are very, very few. There are grand women in Arabia ; wo- men of ability, keen insight and wonderful capabilities. The duties of the wife of a Syrian today are as follows : She brings all. the water for family use froma distant well. This is accomplished by filling immense jars, and bringing them upon her head. She rises early and goes to the handmill of the Villa 0, carrying corn, enou h of which for the y’s bread she grinds y a slow labor~ ions process. This she carries home and cooks in an oven, which is made in the earth. It is a round hole, lined with oval and flat stones, and heated by afire built in it. When the bread is mixed with water and a little salt, she removes the ashes and plasters little pats oi dough against the hot stages to cook. Could anything be more cm or It is curious, but true, that the table at the day laborer in town, who does not own a foot of land, and whom the country man. contemptuously declares “ lives from hand to mouth," is more bountifully su plied with vegetables and fruits than that of the farmer in the midst of his broad acres. The latter gives‘a variety of excuses for his neg- lect; and at a nei hbor'e. with his mouth full of his secou help of delicious green peas, will declare a aruen “don’t pay," and as he backs up his late for an- other quarter-section of straw rry short- cake, will wonder how his host can find time to “ potter with small fruit," regard- less of or indifl'erent to the fact that no acre on his farm will yield him so much good living, and do so much to promote his health and happiness, as a quarter-acre garden spot, intelligently tended. We would be much the gainers if we would look more to our orchards Ind gardens for our medicines, and less to our drug store. To cure fever or act on the- kidneys, no febrifu or diuretic is superior to watermelon, wh oh me , with very few exceptions, be taken in sic ness and health in almost unlimited quantities, not only without iniu , but with positive benefit. But in using lthem the water or juice should be taken, excludin the pulp; the melon should be fresh an ripe, but not over ripe» and stale. The small needed fruits, such as black berries, figs, raspberries, entrants and straw- berries, may be classed among the beat foods and medicines. The sugar in them in nu- tritious, the acid in cooling and purifying, and the needs are laxative. TBmutoes act on the liver and bowels, and are much more pleasant and safe thun- blue mass and "lwer regulators." The jl’l“ should be used alone, rejecting the Ekin. The apple is one of the best of fruits. Baked or stewad apples will generally agree with the most delicate stomach, and are an, excellent medicine in many cases of sickness. ‘ Green or half-ripe apples stewed and sweet- ‘ened are pleasant to the taste, coolin , nourishing and laxative, far superior, 51 many cases, to the abominable doses of salt and oil usually given in fever and other diseases. Raw apples and dried apples stewed are better for constipation than liver pills. Oranges are very acceptable to most stomachs, having all the advantages of the acid alluded to ; but the orange juice alone should be taken, rejecting the pulp. The same may be said of lemons, pome- granates and all that class. Lemonade is the best drink in fevers, and when thickened with sugar is better than syrup of squills and other nauseous things in many cases of cough. I do {not kx'ww, but it in c‘ertaiulyi'rzfigri'a’i erg-{n coutgary to bothjepon And facts. The Nutritive and Medicinal Qualities 0! Fruits. Of all the fruits with which We are bless.- ed, the peach is the most delicious and di. gestihle. There's nothing more palatable, wholesome and medicinal than good ripe peaches. They should be ripe, but not over ripe and half rotten ; and of this kind they may make. part of either meal, or be eaten between meals ; but it is better to make them rt oi the regular meals. It is a mistaken i3?» that no fruit should beeaten at breakfast. It Would be far better if our people Would eat less bacon and grease at breakfast and more fruit. In the mornin there is an acid state of the weretions an nothing is so well calculated to correct this as cooling. sub-acid fruits, such as peaches, apples, eto. Still. most of us have been taught that eating fruit before breakfast is- highly dangerous. H‘owuhe idea originated _M_a I, Woman's Work in Syria.