=Sweet-Apple Pudding.=--One pint of scalded milk, half a pint of Indian

meal, one teaspoonful of salt, six sweet apples cut in small pieces,

one small teacupful of finely chopped suet, two great spoonfuls of

molasses, half a teaspoonful of ginger, nutmeg, or cinnamon,--whichever

is most desirable,--two eggs well beaten, and half a teaspoonful soda.

Beat all well together, put into a pudding-mold, and boil two hours.

=Fig Pudding.=--Half a pound of the best figs, washed and chopped fine,

two teacupfuls of grated bread, half a cupful of sweet cream, half a

cupful of sugar, and one cupful of milk. Mix the bread and cream, add

the figs, then the sugar, and lastly the milk. Pour the mixture into a

mold, and boil three hours. Eat with wine or hard sauce.

=Barley Cream for Invalids.=--Boil two pounds of lean veal in one quart

of water, add to it a quarter of a pound of pearl barley, and boil till

it can be rubbed through a sieve. It should be about as thick as cream.

Add a little salt.

=Apple Float.=--One pint stewed and well-mashed apples; whites of three

eggs, and four large spoonfuls of sugar, beaten until stiff; then add

the apples, and beat all together till stiff enough to stand alone.

Fill a deep dish with rich cream, or boiled soft custard, and pile

the float on top. This is excellent with other fruits in place of the

apples.

=Sago Pudding.=--One dozen tart apples, one and a half cup of

sago,--soak the sago in water till soft; peel and core the apples and

place in a dish, fill the apples with sugar, a very little cinnamon and

nutmeg, pour the sago over and bake until the apples are cooked. Eat

with wine sauce or hard sauce.

=Cocoa-nut Custard.=--One pound grated cocoa-nut, one pint of rich

milk, and six ounces of sugar. Beat the yelks of six eggs, and stir

them into the milk with the nut and sugar. Put into a farina-kettle,

or into a small pail which you can set into a kettle of boiling water;

stir all the time till very smooth and thick; as soon as it comes to a

hard boil, take off and pour into cups.

=Apple Pudding.=--One pint of stewed and sifted apples, three eggs well

beaten, whites and yelks separate, sugar enough to make the apple quite

sweet, one cup of stoned raisins rolled in flour; half-pint each of

milk and cream or condensed milk, and a little salt and nutmeg.

=Sauce.=--One cup of sugar and half a cup of butter, rubbed to a cream;

the white of one egg well beaten, a little nutmeg or orange, and when

ready to serve, stir in two great spoonfuls of boiling water; if

preferred, add half a gill of wine instead of orange juice.

=Nice Cheap Pudding.=--One quart of milk, four table-spoonfuls of

flour, four eggs, six table-spoonfuls of sugar, nutmeg. Steam three

fourths of an hour.

=Orange Pudding.=--Peel five oranges; cut in thin slices; take out

all the seeds. Pour over them a large cupful of white sugar. Bring a

pint of rich milk to a boil in a farina-kettle; wet a table-spoonful

of corn-starch in a little cold milk; beat the yelks of three eggs

and pour them into the boiling milk, stirring all the time. When it

thickens a little, pour over the fruit. Beat the whites to a stiff

foam; add a table-spoonful of white sugar, and pour over the top; set

it in the oven a few minutes to harden, but do not brown it. Eaten hot

or cold for dinner or tea. Substitute berries or peaches for oranges,

if you prefer.

=Custard without Eggs.=--To one quart of new milk one teaspoonful of

rennet wine, or a small piece of rennet, a little lemon, nutmeg, or

vanilla, or any spice you prefer, and one table-spoonful of sugar to

each quart of milk. If too sweet, the milk will not set firmly or

quickly. Stir all together, and set by the stove or near the fire;

cover closely. It should begin to stiffen in an hour. If it does not,

add more wine, or rennet. When firm, before the whey separates, take

out the piece of rennet if the skin was used, and set on ice till

dinner. To be eaten with sugar and rich cream. Nutmeg is always an

improvement, even if lemon or vanilla is used.

The wine rennet is nicer than simply the skin, and it is a good idea to

keep a bottle of wine with a piece of rennet in always on hand, as it

is often desirable to have it ready.

=A Quick Pudding.=--Bring a quart of milk to the boiling point in a

farina-kettle or a pail set into boiling water; add a small teaspoonful

of salt, two table-spoonfuls of rice or wheat flour, wet smooth with

cold milk. Stir this in as soon as the milk boils. Stir it a few

minutes till perfectly smooth, and let it remain in the outside vessel

of boiling water half an hour. Be sure and keep the water in receiver

or saucepan boiling hard around the inner one all the time. Eat with

butter and sugar, or thick cream and sugar.

This is very healthful, especially in the summer, and invaluable for

invalids, or children suffering with summer complaint. When used as a

remedy or preventive, it should boil longer, say one hour.

=Rice Meringue.=--Pick over one teacup of rice, wash clean, and boil in

water until it is soft. When done, drain all the water from it. Let it

get cool and then add one quart of new milk, the well-beaten yelks of

three eggs, three table-spoonfuls of white sugar, and a little nutmeg;

pour into a baking-dish and bake half an hour. Let it get cold; then

beat the whites stiff, add two great spoonfuls of sugar, flavor with

lemon or vanilla, and spread it over the pudding, and slightly brown it

in the oven. Be careful not to let it scorch.

=Sago Pudding.=--One dozen tart apples, one and a half cups of sago,

soak the sago in water till soft; peel and core the apples and place in

a dish; fill the apples with sugar, a very little cinnamon and nutmeg,

pour the sago over, and bake until the apples are cooked. Eat with wine

or hard sauce.

=Lemon or Orange Honeycomb.=--Sweeten the juice of two oranges or

lemons. Beat the whites of two eggs into a quart of rich cream, and

whisk it; as the froth rises, skim off and lay on the lemon or orange

juice. Whisk until you have the whole frothed and laid on the juice. It

makes a pretty and agreeable dish. It should be prepared the day before

needed, and set in a cool place.

=Apple Snow.=--Stew fine flavored, sour apples; sweeten and flavor to

suit your taste; strain, and to one quart of sifted apples allow the

whites of four eggs. Whisk them to a stiff froth; then put the apple

and whites together, and continue to whip until they are so stiff you

can turn the dish upside down without the mass falling off. Eat with

cream or with bread and milk.

=Snow Pudding.=--Dissolve one box Cox’s gelatine in one pint of boiling

water; add two cups sugar and the juice of one lemon; strain when

nearly cold; beat the whites of three eggs to a stiff froth, add them

to the gelatine; beat all well together and put into a mold to shape

it and let it get cold. Then take the yelks of three eggs, beat and

add to a pint of rich milk, one teaspoonful corn-starch, flavor with

vanilla, and boil in a farina-kettle. When you wish to serve, empty the

mold of gelatine, etc. into the dish, and pour the custard over. In

boiling the custard, be careful not to cook it too much; stir all the

time, and the moment it begins to set or thicken remove it. If cooked

too long it will whey.

=Cocoa-nut Pudding or Pies.=--Break the nut, save the milk; take

out the meat and grate it very fine; take equal weight of sugar and

cocoa-nut, and half the quantity of butter; rub the butter and sugar to

a cream; take five eggs, whites and yelks beaten separately very stiff;

one cup of milk and the milk of the cocoa-nut, and a little grated

lemon. Line the dish with a nice paste, put in the pudding, and bake

one hour. Cover the rim with paper to prevent burning. This receipt

will answer equally as well for pies as for pudding. It will make three

pies.

=Bohemian Cream.=--Four ounces of any fruit you choose, which has been

steamed soft and sweetened. Pass the fruit through a sieve, and add one

and a half ounces of melted or dissolved isinglass to a half-pint of

fruit; mix it well together; then whip a pint of rich cream, and add

the fruit and isinglass gradually to it. Then pour it all into a mold;

set it on ice or in a cool place, and when hardened or set, dip the

mold a moment in warm water, and turn it out on a dish, ready for the

table.

=Spanish Cream.=--Dissolve three quarters of an ounce Cox’s gelatine

in one half-pint of water; take one pint milk, one pint cream, the

well-beaten yelks of five eggs, five table-spoonfuls of sugar. Sift all

well together. Flavor with vanilla, lemon, or orange, or any flavor

most agreeable. Put into a farina-kettle and boil till it just begins

to turn. If done too much it will be watery, or wheyey, which spoils

it. When thickened like a smooth rich cream, stir in the dissolved

gelatine, pour into molds, and set in the refrigerator or a very cool

place to harden. Beat up the whites of the eggs and pour over the top

of the cream after you have removed it from the mold to the glass dish,

for the table.

=Rennet Wine.=--Buy a dried rennet in market, or get a fresh one from

the butcher’s and prepare and dry it yourself. When well dried and

cured, cut it in pieces of one or two inches; put it into a large

bottle and fill up with Madeira wine; for a good-sized rennet add from

three pints to two quarts of wine. It will keep for a year or two.

=Cold Custard.=--Warm one quart of milk as warm as when just milked;

sweeten and flavor to suit your taste; stir into it two table-spoonfuls

of rennet wine, and turn it at once into the dish in which it is to be

sent to table.

=Baked Apples.=--Core some Baldwin pippins, or any other fine-flavored

tart apple. Sprinkle sugar on the bottom of a deep dish, and set the

apples into the dish with two or three on top. Fill the holes with

sugar; cover the lower apples with water, and bake one hour. A little

cinnamon, nutmeg, or lemon will be an improvement for those who like

fruit seasoned.

=Apple Snow.=--Stew some fine-flavored sour apples tender, sweeten to

taste; strain them through a fine wire sieve, and break into one pint

of strained apples the white of an egg; whisk the apple and egg very

briskly, till quite stiff, and it will be as white as snow; eaten with

a nice boiled custard, it makes a very desirable dessert.

Season with a very little nutmeg and cinnamon, add a little butter, and

bake in good pastry, and you will have a very good apple pie.

PRESERVES AND JELLIES.

=To Can Peaches.=--We find the following mode of canning peaches

in “Tilton’s Journal of Horticulture,” published in Boston. That

journal is always so reliable, that we have no hesitation in giving

these directions to our readers: “Take large ripe peaches,--not

over-ripe,--halve and pare neatly and lay on a large meat-dish. To a

three-peck basket of fruit allow four pounds of sifted sugar; sprinkle

it over the fruit as you lay it in the dish; when done set it in a

cool place overnight; the next morning fit each piece, one by one,

nicely into the jar, draining them from the juice. When the jars are

all filled put them close together in a kettle of cold water, putting

a double towel or something of the kind under them, in the bottom of

the kettle, to prevent their cracking, and set over the fire. Let the

water heat gradually till it boils, while you prepare the syrup from

the juice that has been formed from the peaches and sugar overnight,

then fill up the jars with it, being careful to let the bubbles of air

escape; they will be seen rising to the top; if any are in the lower

part of the jar they will rush up on the insertion of a fork. When all

are full begin to seal up, and have a large pan of hot water standing

near to put the jars in as fast as sealed, where they can cool off

gradually.

“Where one has glass jars or bottles, without tight-fitting covers,

prepare a cement of one pound rosin to two pounds of mutton-suet,

melted together and well mixed; have pieces of strong muslin cut large

enough to tie over the mouths of the jars or bottles; lay the muslin on

a board and with a spoon spread over a thick coating of cement; take up

the muslin quickly, before it has time to cool, and put it on the jar

with the cement side downward, pressing it closely over the sides. If

the muslin is not very thick it is well to spread more cement on top of

the first cover, and lay over that a second piece of muslin, then tie

down with twine and finish with a good coat of cement over all. This is

a good way to use up old jars whose covers have been broken or lost.”

=Mixed Marmalade.=--Apples or pears mixed with quince make very

pleasant marmalade. They should be pared and cut in small pieces;

just cover them with water, or boil the cores and skins first and use

the liquor to boil the fruit in; stew the fruit till it can be mashed

with a wooden spoon; when well mashed add the sugar, three fourths of

a pound of sugar to a pound of fruit (of course the fruit is weighed

before beginning to cook); let it cook slowly for two or three hours,

the longer it cooks the more solid it will be when cold. Pear, quince,

and apple marmalade are made in the same way. With pears, if very mild,

many add the juice and grated rind of lemons, to suit the taste, to the

sugar.

=Jellies.=--In making jellies of apricots, quinces, peaches, apples,

or plums, peel, remove the stones or cores, cut in pieces, cover with

water and boil gently till well cooked; then strain the juice gently

through a jelly-bag, and add a half-pint of sugar to a pint of juice

(for _berries_ a _pound_ of sugar to a pint of juice); boil till it

ropes from the spoon, or from fifteen to twenty minutes. In making

raspberry jelly, use one third currants and two thirds raspberries.

=Peach Jelly.=--Cut peaches in half, peel them, and take out the pits

from the stones; make a clear syrup of a pound of white sugar to half

a teacup of water. When made and boiling hot put in the peaches and

part of the pits,--too many pits give a bitter flavor,--boil gently

ten minutes, then put half of the peaches on a platter, and boil the

other half ten minutes longer; mix with the liquor of the peaches the

strained juice of three lemons or oranges, and one ounce of isinglass

or Cox’s gelatine, that has been first dissolved and strained; fill the

molds half full of jelly, let it stand till set, then add the rest of

the peaches, and fill the molds with jelly. One dozen peaches will make

a good-sized moldful. It is a very handsome table ornament, and very

palatable.

=Quince Jelly.=--Boil the quince peelings, cores, and such of the

fruit as you do not wish to can till soft, in just enough water to

cover; then put into jelly-bags wrung out of hot water; hang the bags

by strings on a stick laid across two chairs or benches, with a dish

underneath, and let it drain without squeezing till the juice is all

run out; then to every pint of juice weigh three quarters of a pound of

sugar, put it into a large platter or a deep dish, and set in the oven

to get hot, _but not browned_, while the juice in the preserving-kettle

is brought to a boil; when it begins to boil skim clear, and then pour

in the hot sugar, stir all well together, skim clear, boil fifteen

minutes, and dip into hot jelly-glasses.

=To Preserve Quinces.=--Select the fairest quinces, pare, cut in half,

and remove the core neatly; then weigh, using a quarter of a pound of

sugar to one of fruit; boil the quinces until tender in enough water to

cover them, and when done take carefully up on a platter. To make your

syrup, use half a pint of the water in which the fruit was boiled to

each pound of sugar. When skimmed clear, boil the quinces in the syrup

five minutes; have the cans hot, and fill while the fruit and syrup are

boiling hot; seal each can, or close the covers tightly, as fast as

filled.

=Candied Orange Peel.=--Cut the fruit into quarters lengthwise, take

out the pulp and put the peels in strong salt and water for two days,

then take them out and soak for an hour in cold water, after which put

them into a preserving-kettle with fresh cold water and boil till the

peels are tender, when they should be put on a sieve to drain. Make

a thin syrup of a quart of the water in which they were boiled and a

pound of sugar, and simmer the peels in it for half an hour, when they

will look clear; pour the peels and syrup into a bowl together, to

stand till the next day, when you must make as much syrup as will cover

them, of the proportion of a pound of sugar to a pint of water, boiling

it till it will fall from the spoon in threads; put the peels into this

syrup, boil half an hour, then take them out, drain on a sieve, and as

the candy dries transfer them to a dish to finish in a warm place. When

dry, store them for use. This receipt is useful for any lemon, orange,

or citron peel, and perfectly wholesome.

=Apple and Quince Sauce.=--Pare, quarter, and core one peck of sweet

apples and half a peck of quinces; then weigh both together; save all

the cores and peels that are free from specks or worms; put these into

a preserving-kettle, just cover with water, and boil twenty minutes;

strain and pour the liquor over the quinces, cover closely, and let

it boil till about half done, then add the apples; stir occasionally

to prevent its burning, being careful to break the pieces as little

as possible. When done so that a straw or knitting-needle will pass

easily, add half a pound of sugar to every pound of fruit, stir it

in gently, cover again closely, and leave it on the back part of the

stove to simmer a short time, say twenty minutes, till the sugar is

thoroughly incorporated with the fruit. Then pack in stone pots and

cover closely. It is a very excellent substitute for apple-butter, and

to most tastes more palatable.

=Apple Sauce.=--Take sweet cider, as soon as it comes from the

cider-press, before it has passed through any change. Boil it down

nearly half; then pare and quarter as many of the best sour apples as

you wish to “do up”; cover them with the cider when boiling hot, and

cook till well done; but not so as to lose their shape. Most of the

cider will be absorbed by the apples. What remains can be bottled for

future use. When done, put into jars, and cover or cement.

Or, if only needed for daily sauce, let the apples boil longer,

stirring often, until it becomes like marmalade.

This makes not only a most delicious sauce, but is very healthful,

as all the nourishment of the apples from which the cider is made is

retained, and the stimulating or alcoholic properties are dispelled by

boiling before fermentation takes place, and we lose the sharp, biting

taste of the old _apple-butter_ made from boiled cider.

=Baked Pears.=--Take ripe pears, juicy and of a good flavor,--not ripe

enough to be very soft. Wipe them clean, put them into a stone jar,

stems upward; when the bottom of the jar is covered, sprinkle over

sugar (the nature of the pear must determine the quantity of sugar

needed; some are so sweet that they require but little). Set in another

layer of pears; add more sugar, and so on till the jar is full. Put

in a pint and a half of water for every gallon that the jar contains;

cover the top of the jar with a paste of simple flour and water, and

bake in a slow oven two hours.

CHEESE.

_Stilton Cheese_ is one of the richest kinds. The cream of one day’s

milk is added to the warm new milk of the next. In England they are

made in a deep hoop or vat containing from eight to ten pounds, and are

not considered of proper age for the table till two years old. Little

blue spots through the cheese, not at all like those on common moldy

cheese, is the test of ripeness. We have seen them made in a two-quart

hoop. They require very careful handling, and are very fine (we think

more agreeable) at a year old than when left to the age that epicures

love best in cheese.

The _Cottenham Cheese_ is a variety of cream cheese manufactured in

Cottenham, near Cambridgeshire, that is considered superior to the

Stilton, as the herbage upon which the cows feed gives the milk a

peculiar fragrance.

The _Parmesan_ is made in several parts of Lombardy. It is quite

celebrated. Many suppose it is made from goat’s milk, but it is simply

from cow’s milk skimmed. The meadows of the Po are noted for extremely

rich herbage, and the peculiarities of the Parmesan cheese are owing

in part to this, together with the mode of manufacturing it. Half the

milk to be used is allowed to stand sixteen hours, the other half but

six. It is then heated and coagulated in a boiler, and broken up fine,

without removing, by sticks with cross-wires; then scalded once more

till the curd has separated from the whey and become quite firm. It is

then taken out, drained, salted, and pressed. The best Parmesan cheese

is kept four years before cutting.

The _Cheddar_ is similar to the Parmesan; but very little of the best

quality is now made, and that which is generally imported for it is

inferior.

The _Dunlop_ is one of the best Scottish cheeses, made only of new milk,

but there is nothing peculiar in the mode of making it.

A peculiar kind of cheese in Lincolnshire is known in London as _New

Cheese_. It is made wholly from cream, or sometimes morning’s milk,

warm from the cow, is used, and the cream of the day before added to

it. It is made quite thin, pressed gently two or three times, then

left to _cure_ for a few days, when it is ready to be sent to market

for immediate use. It is greatly esteemed for eating with radish and

salad. This cheese is easily made in any family when sufficient cream

can be spared. Stir in a table-spoonful of rennet to a quart of warm

cream; when the curd is “set,” spread a cloth over a sieve and lay the

curd into it to stand for twenty-four hours, when it may be put into a

small hoop, a wet cloth and a board laid on top, to press and drain it

a little, and in a few hours it will be ready for use.

The _Swiss Cheese_ has a peculiar flavor and richness, which can be

gained only from the mountain pastures. Some varieties are mottled and

highly flavored by the bruised leaves of the melilot.

In _Sage_ or _Green Cheese_, the curd is colored and flavored by bruising

the fresh green leaves of sage, marigold, parsley, or corn leaves, and

mixing with the curd. Among the Romans it was customary to flavor with

thyme and other sweet herbs.

_Cream Cheese_ is simply cream dried sufficiently to be cut with a knife.

Green rushes are plated or sewed together and laid on the bottom of

the hoop, which must have holes all through it for the whey to run off

freely. On these rushes a quantity of good thick cream is laid; another

plait of rushes or Indian-corn leaves is put on top of the cheese, so

that it may be turned without handling. The cheese should not be more

than an inch to an inch and a half thick. The thinner it is made the

sooner it ripens. It is now kept in a warm place for a few days to

sweat or ripen, but it requires much care and good judgment, as too

great heat or cold is injurious.

In Thuringia and Saxony a cheese is made of five pounds of the best

_potatoes_, half steamed, pulverized and reduced to a pulp, and well

beaten and mixed into ten pounds of sweet curd; a little salt is added,

then it stands three or four days, and is again thoroughly broken up

and kneaded, and then pressed into little baskets for the whey to drain

off, then made into balls and dried in the shade. They keep well, and

improve with age, and are said to excel in flavor the best cheeses made

in Holland.

We are indebted for much information respecting foreign cheese to

Webster’s “Encyclopedia of Domestic Economy,” a very useful and

valuable work for all housekeepers.

=Cheese Straus.=--Quarter of a pound of puff paste, and a quarter of

an ounce of good cheese, grated very fine, a little salt and cayenne

pepper mixed with it. Sprinkle the cheese, salt, and pepper over the

paste, and roll it out two or three times. Cut the paste into narrow

strips about five inches long; bake in a slow oven, and serve very hot.

PICKLES.

=Peach Pickles.=--Select the finest and fairest fruit (we prefer

Rareripes or Honest Johns to Morris Whites or Malacatoons, but that is

a matter of taste), weigh the peaches, and for every pound of fruit

take a full pound or slightly heaped quart of granulated sugar; put

one gill of good cider vinegar and half a gill of water to every six

pounds of sugar; put the vinegar and water into the preserving-kettle

first, then add the sugar, set the kettle on the back part of the

range or stove where it will dissolve gradually. While the sugar is

melting prepare the peaches; pour boiling water over a few at a time,

and then rub each one carefully with a soft towel to take off a thin

skin without disfiguring the peach; as you peel throw them into cold

water to prevent their turning black. When all are peeled, or if two

are working at them, as one peels let the other stick a clove and two

small pieces of cinnamon, or two or three cassia-buds into each peach,

and occasionally put in two cloves, but not often, as too many cloves

make them bitter. While preparing the sugar over the fire, and after

waiting a suitable time, if you find it will not dissolve without more

water, add some, but only a little at a time, say half a cupful. It

is difficult to tell _just_ how much water is needed, as some sugar

melts more readily and with less water than others; for this reason it

is wise to add the water by degrees, as for sweet peach pickles it is

desirable to use just as little water as possible. Bring the syrup to

a boil just as soon as possible after you have all the fruit prepared;

skim as fast as the scum rises, and when clear put in as many peaches

as will cover the surface of the syrup without crowding and bruising;

let them boil up for three or four minutes, turn over carefully in

syrup that both sides may be cooked evenly, and then remove into

two-quart stone jars, with nicely fitting covers, taking care not to

break the fruit; dip out a cup or two of syrup to each jar, cover over

and set on the side of the range to keep hot for a little while, till

you have others filled to take their place. Fill each jar full of

fruit. When all the peaches have been thus cooked and removed to jars,

pour in as much syrup as they will hold and allow the cover to fit

closely. Put them aside for three or four days, then drain off all the

syrup and heat it again; when _boiling hot_ fill up the jars again, and

cover up. Repeat the scalding again in a week’s time, unless you find

the peaches were so ripe as to have cooked enough to endanger their

falling to pieces. In that case another scalding would injure them. To

seal up jars, cut a piece of old cotton or linen, large enough to cover

over the top and come half an inch over the side, leaving it loose so

the cover will fit in, dip the cloth in the white of egg to seal it

down over the edge, place on the cover, then wet plaster of Paris quite

soft and spread over the top and so far over the sides as to cover the

cloth. The plaster hardens immediately, and you have a solid cover at

once, and air-tight; wet only as much at a time as will be needed for

one jar, as it stiffens so soon. Put on sufficient to entirely bury the

stone cover.

=Pickled Plums.=--Prick the plums with a sharp needle, else they

will fall to pieces badly when you put in hot syrup; tie the cloves

and cassia-buds in a cloth, or throw loose into the syrup, instead

of sticking them into the plums. Of course they are not thrown into

boiling water like peaches, as it is desirable to preserve them as

whole and perfect as possible. Except in these two particulars, proceed

as with the peaches.

For extra rich pickles, when boiling the syrup the second time, add

one third more sugar than was used to make the first syrup. This gives

a very rich fine flavor; the small amount of vinegar used at first

prevents its being too sweet.

Some prefer peaches, when pickled, quite sour. In that case a pint of

vinegar and three pounds of sugar to every seven pounds of peaches is

the common proportion, with cloves and cassia-buds or cinnamon, as in

the first receipt; cassia-buds are milder and less _woody_ in taste

than cinnamon.

Pears and crab-apples, prepared like peaches, make a fine pickle.

=Green Tomato Pickles.=--Slice half a peck of full-grown tomatoes just

ready to turn red. They are more crisp if you can secure them after

there has been almost a frost, not enough to turn the vines black.

Slice very thin, cut off the blossom and stem ends and throw away. For

every gallon of sliced tomatoes take twelve large green peppers,--the

bell pepper is the best. Put a layer of sliced tomatoes into an earthen

or wooden dish, then a layer of peppers, sprinkle over a handful of

salt, then more tomatoes and peppers, adding salt to each layer till

all are put in. A pint of salt is sufficient for a gallon. Press this

down and place a weight on the plate or wooden cover. A metal cover

will not answer. Let it stand till morning, when it should be put in

a sieve or hung up in a strainer to drain. Put three quarts of best

cider vinegar over the fire to scald. Tie up in a cloth two cups of

white mustard-seed, half a cup of sliced horse-radish, half an ounce of

whole cloves, and the same of cinnamon and allspice, and throw into the

vinegar. When the brine has all drained from the tomatoes, pack them

closely in a stone pot and pour the boiling spice and vinegar over it.

Lay over them a plate small enough to fit inside the pot, and put a

smooth clean stone on the plate to keep the pickle under the vinegar.

Let it stand a few days, and then scald again. Some like part of the

spices sprinkled through the tomatoes rather than have all tied in a

bag. Some prefer the spices ground, and many prefer the tomatoes and

peppers chopped, not very fine, rather than sliced. Either way they

make a fine pickle.

=To Pickle Green Tomatoes.=--Slice thin in separate plates green

tomatoes and onions; allow half a dozen of large green peppers to one

peck of tomatoes. Take a large earthen or wooden bowl and lay in a

layer of tomatoes and a layer of onions, sprinkling in a table-spoonful

of salt to each layer; continue this until you have packed together all

you wish to pickle. Then turn a large plate or clean dry board over the

tomatoes, and put some heavy weight, a stone, on top and let it stand

till morning; then drain off all the salt and juice, and pour over

boiling vinegar, strongly spiced with cinnamon, cloves, and very little

allspice and ginger, which should be tied in a little bag, and removed

when the vinegar is poured over; cover close and let them stand a week,

when the vinegar should be poured off, the pickles thoroughly drained,

and cold vinegar poured over the tomatoes. Some chop the onions pretty

fine after they are drained from the salt.

=Pickled Nasturtiums.=--Gather the seed when green and not fully grown,

and drop them into vinegar as you pick them. When you have a sufficient

quantity scald the whole in vinegar, and bottle them or soak them

twelve hours in brine; then drain and pour over boiling vinegar, with

whole black peppers and allspice tied in a bag. They are often used as

substitutes for capers, and the flowers and young seeds are used in

salads.

=Pickled Cauliflower.=--Select the most perfect; break off the flowers,

as they would naturally part. Put a layer of them in a jar and sprinkle

over salt; then another layer of cauliflower; then salt, and so on. Let

them soak two days; then wash off the salt and let them drain well;

then pack in a jar or bottle, and pour over boiling spiced vinegar. In

a few days, if necessary, heat the vinegar again, and pour over them,

and cover or cork closely.

=Tomato Pickles.=--Slice half a peck of green tomatoes very thin;

sprinkle over them half a pint of salt; slice half a dozen onions

and three large peppers full grown, but before they have turned red;

add these to the tomatoes; let them stand twenty-four hours, then

drain them perfectly free of the liquor or brine; mix with them one

table-spoonful of black pepper, one of allspice, one of mustard,

half a table-spoonful of cloves, and the same of cinnamon all finely

powdered; to this add a quarter-pound of whole mustard-seed; stir all

well together and just cover with good cider vinegar. Boil this mixture

until as thick as jam, stirring often to prevent its burning.

=To Pickle Onions.=--Choose all of a size; peel and pour on them

boiling salt and water; cover close, and when cold drain the onions,

and put them into jars or bottles. For white onions, fill up with hot

distilled vinegar; for colored onions, use white wine vinegar; for

both, add ginger, two or three blades of mace and whole pepper. If

the onions are soaked in milk a little while after peeling, it will

preserve their color.

Another way is to soak the onions in brine three or four days, then

drain and pour on cold boiled vinegar, with spices. This will insure

their being crisp.

=To Pickle Red Cabbage.=--Select the purple-red cabbage, take off the

outside leaves, quarter, and take out the stalk, then shred the cabbage

into a colander or small basket, and sprinkle with common salt. Let it

remain a day or two, then drain and put into jars; fill up with boiling

vinegar, spiced with ginger and black pepper, in the same proportions

as for the cucumbers, and add a few slices of red beet-root; some add a

few grains of powdered cochineal. If the vinegar is _boiled_, and then

allowed to stand until cold before pouring over the cabbage, it will

better insure its crispness, but will not keep so well as if put on

boiling hot.

=Cucumber Pickles.=--The small long kind are the best for pickling, and

those but half grown are nicer than the full grown. Let them be freshly

gathered; pull off the blossom; but do not rub them; pour over them a

strong brine boiling hot; cover close, and let them stand all night.

The next day put your hand in the jar or tub and stir gently, to remove

all sand; drain on a sieve, and then dry in a cloth. Make a pickle

with the best cider vinegar, adding spice in the following proportions:

To each quart of vinegar put half an ounce of whole black pepper, the

same of ginger and allspice, and one ounce of mustard-seed. If the

flavor is agreeable, add four shalots and two cloves of garlic to a

gallon of vinegar. When this pickle boils up, throw in the cucumbers,

and make them boil as quickly as possible three or four minutes. Put

them in a jar with the boiling vinegar, and cover closely. When cold,

put in a sprig of _dill_, the seed downward, if you like it. Made in

this way they will be tender, crisp, and green. If the color is not

quite clear enough, pour off the vinegar the next day; boil up, and

pour over the cucumbers; cover perfectly tight.

=To Pickle small Cucumbers and Gherkins.=--Choose small perfect

gherkins or cucumbers; spread on platters, mix a small bit of alum,

pulverized, with salt, and cover them; let them lie in this a week.

Then drain them, put them into a jar, cover with boiling vinegar, and

cover it thick with grape-leaves. Set them near the fire. If they do

not become tolerably green after an hour or so, pour the vinegar into

another jar, set it on the hot range or hearth until too hot to bear

your hand in it, but do not let it _boil_, then pour again over the

pickles, cover with fresh leaves; repeat this till they are as green as

you wish.

=Tomato Catsup.=--Wash and drain two bushels of fair, ripe tomatoes; cut

out the stems and any imperfect spot; put the fruit into a kettle,

giving each one a squeeze to break the skin as you throw them in (a

brass kettle, _scoured perfectly bright_, is the best, as being less

likely to burn on the bottom than the porcelain kettle). Cut up twelve

ripe bell-peppers and as many onions, and put with the tomatoes. Set

the kettle over the fire and let the fruit cook two hours, stirring

often from the bottom to prevent the tomatoes sticking or burning. Then

strain through a wire sieve, or better still a patent scoop and sieve

combined, made of tin; with a _crank_ or handle to turn the paddle,

which easily presses the juice and meat through the strainer at the

bottom, leaving seeds and skins inside. When strained, add a pint and

a half of salt, a quart of vinegar, three table-spoonfuls of ground

cinnamon, three of black pepper, two of cloves, two of allspice, two

of mace, and one of ginger. Boil slowly twelve hours. Of course it

cannot be finished in one day; but at night must be emptied from the

kettle into large wooden or earthen bowls, covered over closely, and

left to stand till morning. The brass kettle should be well cleaned and

dried as soon as emptied, that no verdigris may form in or around it,

and to be all ready for use the next day. In the morning put the catsup

up into the kettle again, and boil slowly all day, or till as thick as

rich cream, so that no clear liquid will rise to the top. Stir often

from the bottom; as it thickens it will stick to the bottom if not

carefully stirred, and scorch very easily. That will spoil the whole.

It is well to turn a plate down on the bottom of the kettle, it will

not burn so readily. People differ so in their ideas of seasoning--some

like food very fiery and highly seasoned, while others like very

little--that it is not possible to give the exact amount of spices. We

have given a medium quantity which, by tasting, can be varied to suit

your own taste. When cooked sufficiently the catsup should be put into

strong bottles tightly corked and tied down. Very little danger of

bursting the bottles or forcing the cork out. None that we have ever

tried have done so. In hot weather, if kept too damp, it may sour; but

we have now some made last summer as good as the new.

MISCELLANEOUS HINTS.

=To Make Tea.=--There is very little skill required in making tea, and

yet very few have it well prepared. It is important that the water

should be _boiling_, not simply scalding; if it is not, the tea will

be worthless. For English breakfast tea it is best to allow two heaped

teaspoonfuls for each person. Either put the tea into a perfectly dry

pot, and set it on the corner of the range till heated through, before

adding the water, or fill the teapot with _boiling_ water and let it

stand till thoroughly hot; and then empty it out and put in the tea.

This done, pour on two cups of _boiling, bubbling_ hot water, set it on

a range or a trivet over a spirit lamp, and let it boil two minutes;

then add a teacup of boiling water for every person, and let it boil

again for three or four minutes. Put into the teacups sugar and milk

according to the taste of those who are to use the tea, and fill up

with the boiling tea. When the cups are once filled, put more boiling

water to the tea in the same proportion, and again set the pot on the

trivet to boil again three or four minutes. The last will be nearly if

not quite as good as the first drawing, some prefer it; but in no case

fail to have _really boiling_ water.

In making oolong or green teas, less tea is needed, and much less

boiling. In both cases it is well to put the tea into a perfectly dry

teapot, and set it where it will get hot before the water is put in, or

fill the teapot with boiling water, cover close till thoroughly heated,

then pour out the water and put in the tea before the pot has time to

cool, and then cover the tea with boiling water. Set it where it will

simmer, _not_ boil, five minutes before using.

_The tea-tree_, or shrub, commonly grows from three to six feet high;

but in its wild or native state it is said to reach twenty-four feet.

In China it is cultivated in numerous small plantations. It resembles

the myrtle in the form of the leaf and general appearance. The blossoms

are not unlike those of the wild rose, but smaller, white, and very

fragrant. The blossoms are succeeded by soft green capsules, containing

from one to three white seeds. These capsules are crushed for oil,

which is in general use in China.

=Substitute for Milk in Tea and Coffee.=--Beat up one egg to every

coffee-cupful of tea or coffee. Put it in a cup and pour over it very

gradually the tea or coffee, very hot, stirring all the time to prevent

the egg from curdling.

=Bread Crumbs.=--Be very careful that no piece of bread, that can be

used, is wasted. Gather all waste or broken pieces, put them in a

clean dish, and set into the “heater,” if you have one to your stove

or range; if not, into the oven after the cooking for the day is done,

leaving the door open that the pieces may not burn. When thoroughly

dried roll them fine on a board, and with a rolling-pin kept expressly

for the purpose, as it makes a pastry board and pin rough to roll any

hard substance. Sift the crumbs through a colander, and keep them in

a stone pot, in a dry place, covered closely, or put in a linen bag

and hung up in a cool place. They are excellent to use in cooking

many things, as well as for stuffing, and you cannot save too large a

quantity. If well dried and properly aired, they will keep a year, and

be as sweet as when first rolled, and, aside from the economy, are a

great convenience.

GLEANINGS.

=To Clean Kid Gloves.=--Have ready a little new milk in one saucer, a

piece of white soap in another, and a clean cloth folded two or three

times. On the cloth spread out the glove smooth and neat. Take a piece

of flannel, dip it in the milk, then rub off a good quantity of soap on

the wetted flannel, and commence to rub the glove toward the fingers,

holding it firmly with the left hand. Continue this process until the

glove, if white, looks of a dingy yellow, though clean; if colored,

till it looks dry and spoiled. Lay it to dry, and the operator will

soon be gratified to see that the old glove looks nearly new. It will

be soft, glossy, smooth, and elastic.

=To Keep Grapes.=--The Chinese have a curious method of preserving

grapes, so as to have them at command during the entire year. It

consists in cutting a circular piece out of a ripe pumpkin or gourd,

making an aperture large enough to admit the hand. The interior is next

completely cleaned out, the ripe grapes are placed inside, and the

cover replaced and pressed in firmly. The pumpkins are then kept in a

cool place, and the grapes will be found to retain their freshness for

a very long time.

=To Clean Oil-Cloths.=--Do not use soap, or scour with a brush, but

wash with soft flannel and lukewarm water; wipe perfectly dry. Then

wring a clean cloth out of skimmed milk, and wipe the oil-cloth over,

moving the cloth one way, straight across, not round in circles or

waves, and finish with a clean, dry cloth. In this way you can keep the

oil-cloth looking fresh and new, and it will last much longer than if

washed with soap and scrubbed with a brush.

=Fill your Lamps in the Morning.=--Scarcely a week passes but we read

accounts of frightful accidents from kerosene lamps exploding and

killing or scarring for life men, women, and children. A simple

knowledge of the inflammable nature of the liquid will probably put

a stop to nearly all the accidents. As the oil burns down in the

lamp, highly inflammable gas gathers over its surface, and as the

oil decreases the gas increases. When the oil is nearly consumed, a

slight jar will inflame the gas, and an explosion is sure to follow.

A bombshell is no more to be dreaded. Now, if the lamp is not allowed

to burn more than half-way down, such accidents are almost impossible.

Always fill your lamp every morning, and then you need never fear an

explosion.

=Colored Silk.=--Mix equal parts of soft soap, alcohol, and molasses.

Cover a table with a clean cloth, spread the article to be cleansed on

smooth, and, holding firmly with one hand, sponge it thoroughly with

this mixture. If the silk is spotted with grease or stains, give the

spots an extra sponging. When the silk has been well sponged, rinse in

tepid water twice, and finish with a third rinsing in cold water. Have

your irons hot, and iron the silk immediately as it is taken from the

last water. Of course if a dress is to be cleansed, it will be first

ripped apart and each piece sponged, rinsed, and ironed, before the

next is touched. It is a great convenience when two persons can work

together in doing this,--one to sponge, while the second rinses and

irons. This compound for cleansing silk does not sound inviting, but

_try it_. We have washed the most delicate colors,--blues, violets,

etc.,--and unless the color is entirely taken out, or paint been

transferred to the silk, it is surprising how like a new silk the dress

can be made to look. Cashmeres or merinoes of the finest color can be

thus cleansed and made to look like new; but they should be rinsed in

hot water.

=To Remove Fruit Stains.=--A solution of chloride of soda will remove

peach and all fruit or vegetable stains, and is also excellent in

removing mildew; but for this it must be applied several times, and

exposed to the sun, while fruit can be removed by it instantly. Of

course it can only be used for white cotton or linen goods. It is

perfectly harmless if well rinsed in clear water immediately after

using.

=Bee or Wasp Stings.=--Wet some cut tobacco and lay it on the sting. In

five minutes it will be cured. Always keep cut tobacco in the house for

such emergencies. It is invaluable and sure.

=To Preserve Brooms.=--Wet the broom every week in boiling suds, and

it will be toughened by it, will last much longer, will not cut the

carpet, and will sweep as elastic as a new broom.

=Glossy Starch.=--Put two ounces of white gum-arabic powder into a

pitcher; pour over it a pint of boiling water, stir well and cover it

up; let it stand overnight. In the morning pour it from the dregs into

a clean bottle, and keep for use. A table-spoonful of this stirred into

a pint of starch made in the usual manner will give your lawns, either

black or printed, a new look, which nothing else can give, after being

once washed. Much diluted, it is excellent for thin white muslin.

=Salt for Nuts.=--Many people find nuts of all kinds injurious, and

some are made seriously ill by them. It is said, and we think truly,

if a little salt be used with them it will prevent any injury or

inconvenience arising from their use.

=To Take Ink Stains from Mahogany.=--Put a few drops of nitre in a

teaspoonful of water. Touch the ink-spot with a feather dipped in the

mixture; and as soon as the ink disappears, rub it instantly with a

cloth wet in cold water, or there will be a white mark left, which will

be difficult to remove.

=To Keep Quinces.=--Gather the fruit at the usual time, then put

carefully into barrels so as not to bruise, rejecting all but the

perfectly sound; then fill with water, head up, and put in the cellar.

They will keep all winter, retaining all the peculiar qualities and

flavor of fresh quinces.

=Fruit Stains.=--When berries and fruits of all kinds are in season,

the housekeeper will find it necessary to look carefully after the

stains. They are easily removed if attended to at once, but if left

to dry for a day or two it will be a more difficult work. Stretch

the stained spot tightly over a deep bowl or pail, and pour over

it _boiling_ hot water, letting it filter through till the stain

disappears. The water must be really _boiling_, not simply scalding. If

the article has been thrown into suds before looking after the stains,

the hot water will not destroy them. In that case wet the stain, and

while wet spread over the spot some chloride of lime, lay the piece

on the grass, or hang on the clothes-line where the sun will strike

through for a few minutes, and then wash and boil immediately. This is

sure, but should be used with care and judgment or it will eat the

cloth; but with proper oversight it is safe and reliable. Chloride

of lime is largely used in bleaching linen, cotton, and silk in the

different manufactures. In former times _chlorine_, or oxygenated

muriatic gas, was used in bleaching, but its effect on the lungs of

the workmen was very injurious. Since chloride of lime has been used

instead of _chlorine_, it is considered safe for those employed in

factories, and harmless in its effects on the goods bleached. In

pickling, paring, or preserving fruit, the hands get badly stained. Rub

them in lemon-juice; wet your nail-brush in the juice and carefully

brush your nails and hands; this will remove the stains effectually. A

“bleaching liquid,” prepared from chloride of lime, is very effectual

in removing all stains except those made by grease. Put four ounces of

chloride of lime into a wide-mouthed quart bottle, add a little water

and stir well with a stick, then fill the bottle nearly full with

water, and let it stand corked for two weeks, that the chloride may

dissolve. During this time some gas will be disengaged, and to prevent

explosion or driving out the cork it will be well twice a day to remove

the cork for an instant only, and as the gas has an extremely offensive

smell it is important that care should be taken not to inhale it, as it

is injurious to the lungs; when diffused through the apartment in small

quantity it is not hurtful. After standing two weeks, the fluid portion

should be poured off and kept in a bottle in a dark place, with paper

wrapped around it, as light and air injure its properties. This fluid

should be kept in every family, but servants ought not to be allowed to

use it indiscreetly.

=Ink Stains.=--If _ink_ is spilled on clothes or carpet, do not allow

it to dry, but as speedily as possible get _cotton batting_, and,

wetting it in sweet milk, soak the spot and rub with the cotton. Wring

the cotton out and soak again with milk, and if used when the ink is

fresh it will soon remove it. This done, wash in warm soapsuds and

rinse in clear warm water.

=Buying Furs.=--In purchasing furs, a sure test of what dealers call a

prime fur is the length and density of the down next to the skin. This

can be readily determined by blowing a brisk current of air from the

mouth against the set of the fur. If the fibers open readily, exposing

the skin to view, reject the article; but if the down is so dense that

the breath cannot penetrate it, or at most shows but a small portion of

the skin, the article may be accepted.

=Drying Umbrellas.=--Most people dry their umbrellas handle upwards.

This concentrates the moisture at the tip where it is close, rusts

the wire which secures the stretchers, and rots the cloth. After the

umbrella is drained, it is better to invert it, and dry it in that

position.

=A Tight Ring.=--To remove a tightly fitting ring from a finger,

without pain, pass the end of a portion of rather fine twine underneath

the ring, and evenly encircle the finger from below upward (as

whipmakers bind lashes on) with the remainder, as far as the centre of

the finger, then unwind the string from above downward by taking hold

of the end passed under the ring, and it will be found the ring will

gradually pass along the twine toward the tip of the finger.

=Scrubbing White Paint.=--As little soap as possible should be

used with this, and that in the water and not on the cloth. It not

only makes the paint yellow, but, after a little while, removes it

altogether. A noted housekeeper would never allow either soap or hot

water to be used on paint, except in case of grease. Cold water and

a scrubbing-brush were her weapons of offence in waging warfare with

dirt. This makes hard work, but it gives a very fresh look to paint,

and saves soap and fire, if one is inclined to try it. For greasy

spots use a very little soda (carbonate) in the first water, to be

immediately rinsed off and wiped dry.

=How to Wash Graining.=--Take clear _warm_ water, a clean, white cloth,

and wash a small place and wipe dry with another _clean white_ cloth.

Do not wet any more space than you can dry immediately with your cloth,

as it must not be left to dry in the atmosphere; it must be rubbed

dry, hence the necessity for clean white cloths. If the paint has been

neglected until very much soiled with greasy fingers, or specked with

a summer’s growth of flies, a very little hard soap may be put in the

first water, and then rinsed off with clear water; but avoid soap if

you possibly can, as it dulls the varnish, however carefully used. On

no account must it be rubbed on with a cloth.

Codfish should be purchased in small quantities, as they are

disagreeable to have in the house. Even the desiccated codfish, that

comes in boxes, cannot be kept so tightly covered as to secure us from

the unpleasant smell. If kept in a dry place they grow hard, if in a

damp place they will spoil. They must be changed from garret to cellar

often to keep them in proper condition, and therefore it is better to

get them only as needed.

Zante currants and stoneless or sultana raisins should be washed and

dried when first bought, and then packed into jars for use. It is well

to look them over occasionally, to see that they do not become wormy.

If there should be any appearance of mold or worms, empty from the jars

and spread on a cloth or paper to dry, in the warm sun or by the fire.

When dry, repack.

Keep cheese in a dry place. A cheese-box with perforated wire sides is

the best thing to put it in, as the air will circulate through it. When

the cheese is cut wrap a cloth tightly about it to prevent its drying.

Smoked beef should be kept in a bag and hung up. Hams, also, when cut,

should be tied into a cloth or bag and hung up in a cool dry place.

If strawberries, pineapples, and all delicate preserves are kept in a

box and filled in with sand, they will keep better and longer. Sawdust

or tan-bark is not good to fill in around them, as it gathers moisture

and molds the preserves.

Keep the flour-barrel well covered with a close-fitting wooden cover.

Hang the sifter on a nail over it, but never leave it in the barrel.

Besides being untidy, the accumulation of flour, dough, or moisture

from your hands will soon coat the sieve so that it cannot be used with

ease, and in a short time make the flour musty or sour. It should be

well washed and dried after the baking for each day is finished. No

flour should be use unsifted, both from cleanliness and because the

food will be lighter.

Indian meal should be kept in a cool, dry place, in a barrel or wooden

pail, and stirred from the bottom often, particularly in warm weather,

as it will readily become sour or musty. Never use without sifting.

Coffee should be bought by the bag or barrel, as it grows better by age.

Tea is cheaper by the box, but take out a pound canister at a time, and

replacing the tin foil, nail the box up again.

Keep the canister always shut, as air injures the tea badly.

Raisins and starch are cheaper by the box; but raisins must be kept

from heat or air, or they dry up and become almost worthless; and the

starch must be kept covered to protect it from dust.

=Household Weights and Measures.=--Wheat flour, one pound is one quart.

Indian meal, one pound two ounces is one quart.

Butter, when soft, one pound one ounce is one quart.

Loaf sugar, broken, one pound is one quart.

White sugar, powdered, one pound one ounce is one quart.

Best brown sugar, one pound two ounces is one quart.

Eggs, average size, ten are one pound.

Liquid measure, sixteen table-spoonfuls are half a pint.

=To test Flour.=--Place a little in the palm of the hand, rub gently

with the finger; if the flour smooths down, feeling slippery, it is

inferior flour and will never make good bread, but if it rubs rough

in the palm, feeling like fine sand, and has an orange hue, you may

purchase it confidently. It will not disappoint you.

THE END.

Cambridge: Electrotyped and Printed by Welch, Bigelow, & Co.

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BEECHER’S SERMONS: _First, Second, Third, Fourth, Fifth, and

Sixth Series._ From phonographic reports by T. J. ELLINWOOD,

for fifteen years Mr. Beecher’s special reporter. Uniformly

bound in dark brown English cloth. Single volumes, each

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Of the first volume the _Advance_, of Chicago, said:--

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Each succeeding volume contains, also, six months’ sermons (from 450 to

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LECTURE-ROOM TALKS. A series of Familiar Discourses, on

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MY WIFE AND I; or, Harry Henderson’s History. A Novel. By

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MATERNITY: A Popular Treatise for Wives and Mothers. By T. S.

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this book ought to do much good.”--_Hearth and Home._

“We hail the appearance of this work with true pleasure. It is dictated

by a pure and liberal spirit, and will be a real boon to many a young

mother.”--_American Medical Observer (Detroit)._

THE CHILDREN’S WEEK: Seven Stories for Seven Days. By R. W.

RAYMOND. 16mo. Nine full page illustrations by H. L. STEPHENS

and MISS M. L. HALLOCK. Price, extra cloth, $1.25; cloth, full

gilt, $1.50.

“The book is bright enough to please any people of culture, and yet so

simple that children will welcome it with glee. Mr. Raymond’s tales

have won great popularity by their wit, delicate fancy, and, withal,

admirable good sense. The illustrations--all new and made for the

book--are particularly apt and pleasing, showing forth the comical

element of the book and its pure and beautiful sentiment.”--_Buffalo

(N. Y.) Commercial Advertiser._

THE OVERTURE OF ANGELS. By HENRY WARD BEECHER. Illustrated by

HARRY FENN. 12mo, tinted paper, extra cloth, gilt. Price, $2.00.

This exquisite gift book is an excerpt from Mr. Beecher’s great work,

the “Life of Jesus the Christ.” It is a series of pictures, in the

author’s happiest style, of the Angelic Appearances, giving a beautiful

and characteristically interesting treatment of all the events recorded

in the Gospels as occurring about the period of the nativity of our

Lord.

“The style, the sentiment, and faithfulness to the spirit of the

Biblical record with which the narrative is treated are characteristic

of its author, and will commend it to many readers, to whom its

elegance of form will give it an additional attraction.”--_Worcester

(Mass.) Spy._

“A perfect fragment.”--_New York World._

OUR SEVEN CHURCHES: Eight Lectures by THOMAS K. BEECHER. 16mo.

Paper, 50 cents; extra cloth, $1; cloth, gilt, $1.25.

“The eight lectures comprised in this volume are conceived in a spirit

of broad liberality as refreshing as it is rare. They evince, in the

most gratifying manner possible, how easy it is to find something

good in one’s neighbors or opponents, or even enemies, if one tries

faithfully to do so, instead of making an effort to discover a fault

or a weakness. The volume is one which should have, as it undoubtedly

will, a wide circulation.”--_Detroit Free Press._

MINES, MILLS, AND FURNACES of the Precious Metals of the United

States. Being a complete Exposition of the General Methods

employed in the great Mining Industries of America, including

a Review of the present Condition and Prospects of the Mines

throughout the Interior and Pacific States. By ROSSITER

W. RAYMOND, Ph. D., United States Commissioner of Mining

Statistics, President American Inst. Mining Engineers, Editor

of the _Engineering and Mining Journal_, author of “The Mines

of the West,” “American Mines and Mining,” etc., etc. 1 vol.

8vo. 566 pages. Illustrated with engravings of machines and

processes. Extra cloth, $3.50.

“The author is thorough in his subject, and has already published a

work on our mines which commanded universal approval by its clearness

of statement and breadth of views.”--_Albany (N. Y.) Argus._

“His scientific ability, his practical knowledge of mines and mining,

his unerring judgment, and, finally, the enthusiasm with which he

enters upon his work, all combine to fit him for his position,

and none could bring to it a greater degree of uprightness and

fairness.”--_Denver (Col.) News._

PRINCIPLES OF DOMESTIC SCIENCE: As applied to the Duties

and Pleasures of Home. By CATHARINE E. BEECHER and HARRIET

BEECHER STOWE. A compact 12mo volume of 390 pages, profusely

illustrated; well printed, and bound in neat and substantial

style. Price, $2.00.

Prepared with a view to assist in training young women for the

distinctive duties which inevitably come upon them in household life,

this volume has been made with especial reference to the duties, cares,

and pleasures of _the family_, as being the place where, whatever the

political developments of the future, woman, from her very nature of

body and of spirit, will find her most engrossing occupation. It is

full of interest for all intelligent girls and young women.

☞ The work has been heartily endorsed and adopted by the directors

of many of the leading Colleges and Seminaries for young women as a

text-book, both for study and reading.

HISTORY OF THE STATE OF NEW YORK. From the date of the

Discovery and Settlements on Manhattan Island to the Present

Time. A Text-Book for High Schools, Academies, and Colleges. By

S. S. RANDALL, Superintendent of Public Education in New York

City. 12mo vol, 396 pages. Illustrated. Price, $1.75.

“This work contains so much valuable information that it should

be found in every house in the State as a volume of reference.

Its value for use in educational institutions is of a very high

character.”--_Northern Budget, Troy (N. Y.)._

☞ Officially adopted by the Boards of Education in the cities of New

York, Brooklyn, and Jersey City for use in the Public Schools, and also

extensively used in Private Schools throughout the State, both as a

text-book and alternate reader.

H. W. BEECHER’S WORKS. Uniform edition. This is a set of books

long needed in the trade. It will include “Norwood,” “Lectures

to Young Men,” “Eyes and Ears,” “Summer in the Soul,” the early

“Star Papers,” a new edition of “Lecture-Room Talks,” and other

works, embracing some which are now out of print, and for which

there is constant call.

The first volumes issued in this new edition of Mr. Beecher’s minor

works are

YALE LECTURES ON PREACHING,

Price, extra cloth, $1.25; half calf, $2.50; and a new edition of

LECTURES TO YOUNG MEN,

including several new lectures never before published, a new

Introduction by the author, etc., etc. Price, extra cloth, $1.50; half

calf, $3.00.

STAR PAPERS,

A new edition, including much new matter added to the original book.

Price, extra cloth, $1.75; half calf, $3.25.

A FRESH BOOK BY GRACE GREENWOOD.

NEW LIFE IN NEW LANDS: NOTES OF WESTERN TRAVEL. Racy,

sparkling, readable, full of wit and keen observation, it gives

a series of brilliant pen pictures along the great route from

the Mississippi to the Pacific. 12mo. 396 pp. Price, extra

cloth, stamped cover, $2.00.

A BRILLIANT SUCCESS.

IN CONSTANT DEMAND! RAPID AND CONTINUED SALES!!

500 Volumes in One.

AGENTS WANTED

FOR THE

LIBRARY OF POETRY AND SONG,

BEING

Choice Selections from the Best Poets,

ENGLISH, SCOTCH, IRISH, AND AMERICAN, INCLUDING TRANSLATIONS

FROM THE GERMAN, SPANISH, etc.

WITH AN INTRODUCTION

BY WILLIAM CULLEN BRYANT,

_Under whose careful Supervision the Work was Compiled_.

In one Superb Large Octavo Volume of over 800 pages, well

printed, on Fine Paper, and Illustrated with an admirable

Portrait on Steel of Mr. Bryant, together with twenty-six

Autographic Fac-Similes on Wood of Celebrated Poets, besides

other choice Full-page Engravings, by the best Artists.

* * * * *

The handsomest and cheapest subscription book extant. _A Library of

over =500= Volumes in one book_, whose contents, of no ephemeral nature

or interest, will never grow old or stale. It can be, and will be, read

and re-read with pleasure as long as its leaves hold together.

This book has been prepared with the aim of gathering into a single

volume the largest practicable compilation of the best Poems of the

English language, making it as nearly as possible the choicest and most

complete general collection of Poetry yet published.

THE

“LIBRARY OF POETRY AND SONG”

Is a volume destined to become one of the most popular books ever

printed. It is truly a people’s book. Its contents would cost hundreds

of dollars in the books whence they are gleaned, English and American;

and, indeed, although one possessed the volumes, the reading of such

vast numbers of pages would be a labor not readily undertaken by most

people, even those who appreciate poetry.

The New York Times,

A journal well known the country over for high literary excellence and

correct taste, says:--

“This very handsome volume differs from all collections of ‘elegant

extracts,’ parlor books, and the like, which we have seen, in being

arranged according to an intelligible and comprehensive plan, in

containing selections which nearly cover the entire historical period

over which English poetry extends, and in embracing matter suited to

every conceivable taste and every variety of feeling and culture.

_We know of no similar collection in the English language which, in

copiousness and felicity of selection and arrangement, can at all

compare with it._... The volume is a model of typographical clearness.”

The Albany Evening Journal,

One of the oldest papers and highest literary standards in the country,

says:--

“It is undoubtedly ‘the choicest and most complete general collection

of poetry yet published.’ It will be deemed sufficient proof of the

judicious character of the selections, and of their excellence, that

‘every poem has taken its place in the book only after passing the

cultured criticism of Mr. William Cullen Bryant,’ whose portrait

constitutes the fitting frontispiece of the volume. The work could have

no higher indorsement. Mr. Bryant’s Introduction to the volume is a

most beautiful and critical essay on poets and poetry, from the days

of ‘the father of English poetry’ to the present time.... _No other

selection we know of is as varied and complete as this_: and it must

find its way into every library and household where poetry is read and

appreciated.”

This book, supplying a real public need in an admirable manner, has

constantly sold so fast that the publishers have had trouble to keep up

their stock. It has won an INSTANT AND PERMANENT POPULARITY.

=Terms liberal.= Agents all like it, and buyers are more than pleased

with it. ☞ Send for Circular and Terms to

J. B. FORD & CO., Publishers,

27 Park Place, New York.

=BRANCH OFFICES=: Boston, 11 Bromfield Street; Chicago, 75 West

Washington Street; San Francisco, 339 Kearney Street.

A HOUSEHOLD BOOK.

NINE UNABRIDGED, WORLD-RENOWNED VOLUMES IN ONE.

AGENTS WANTED

FOR THE

LIBRARY OF FAMOUS FICTION,

EMBRACING THE

Nine Standard Masterpieces of Imaginative Literature

(UNABRIDGED),

_WITH AN INTRODUCTION_

BY HARRIET BEECHER STOWE.

BEAUTIFULLY ILLUSTRATED

With =34 Full-page Engravings=; executed by the best Artists in

England and America; with an Illuminated Title-Page, Biographical

Notice of each Author, etc.,--in one Elegant Large Octavo Volume

of nearly =1,100 pages=, brilliantly printed on fine paper,

handsomely and substantially bound.

In their present venture, the publishers congratulate themselves that

the matter offered has been endorsed by the approval of the entire

reading world for many generations. The remarkable success attending

their _Library of Poetry and Song_, put forth under the auspices

of that greatest American poet, WILLIAM CULLEN BRYANT, naturally

suggested the idea of a corresponding _Library of Famous Fiction_, to

be guaranteed and set before the public by the most popular American

writer of fiction known to this day,--MRS. HARRIET BEECHER STOWE. Thus

have been combined the nine great masterpieces of imaginative prose,

embodying in a single convenient volume those Famous Fictions which

have been admired and loved always, everywhere, and by all classes.

Their number is not large; their names rise spontaneously, and by

common consent, in every mind: _Pilgrim’s Progress_; _Robinson Crusoe_;

_The Vicar of Wakefield_; _Gulliver’s Travels_ (revised); _Paul

and Virginia_; _Picciola_; _Elizabeth, or the Exiles of Siberia_;

_Undine_; _Vathek_; _and a Selection of Tales from the Arabian Nights’

Entertainments_. As MRS. STOWE says in her Introduction, “not a single

one could be spared from this group, in gathering those volumes of

fiction which the world, without dissent, has made _classic_.”

☞ Sold only by Subscription through our Agents. ☜

=TERMS LIBERAL.= Send for full description and business circulars, to

J. B. FORD & CO., Publishers,

=27 Park Place, New York=.

=BRANCH OFFICES=: Boston, 11 Bromfield Street; Chicago, 75 West

Washington Street; San Francisco, 339 Kearney Street.

SOLD ONLY BY AGENTS.

A BOOK FOR EVERYBODY!

The very remarkable success of this book is not strange, although

it is having unprecedented sales.

THE LIFE

OF

JESUS THE CHRIST,

BY

HENRY WARD BEECHER.

From the Boston (Mass.) Traveller.

“This work has a deeper purpose to serve than that of mere ornament.

It is the product of a life of thought and loving labor in study of

the character and life of Jesus, and a remarkably successful career of

presenting it to the popular mind in the ministry of the pulpit.

“The demand for this book will be great among the searchers after

knowledge, and it will be a standard for Christian homes and libraries.

It is destined to exert a tremendous influence, not only in this day

and generation, but in all time.”

By the Rev. Joseph P. Thompson, LL. D., from an article in The

Independent.

“That which first impresses one in Mr. Beecher’s book is the maturity

of the work, both in its conception and in its execution. If any have

expected to find in it rhetorical fancies struck out at extemporaneous

heat, declamatory statements--‘the spontaneities of all his individual

personal life’--projected from some fusing centre of philosophy within,

but not welded into logical consistency, they have yet to know Mr.

Beecher through this book, as working by method upon a well-ordered

scheme of thought, and with a deep philosophic purpose toward one

great, overmastering conception. He has neither thrown off his random

thoughts nor strung together his best thoughts; but has brought all his

powers, in the maturity of their strength, in the richness of their

experience, and the largeness of their development, to produce a work

that may fitly represent the labors and the results of his life.”

More Agents Wanted.

Intelligent men and women may obtain lucrative employment by taking an

agency. Full descriptive Circulars mailed free. Very liberal terms to

Canvassers. Apply to

J. B. FORD & CO.,

=27 Park Place, New York=; =11 Bromfield St., Boston, Mass.=; =75 West

Washington St., Chicago, Ill.=; =339 Kearney St., San Francisco, Cal.=

THE

CHRISTIAN UNION

IS AN UNSECTARIAN RELIGIOUS WEEKLY.

HENRY WARD BEECHER,

Editor.

This journal has had a very remarkable success, _in two years_

attaining a circulation surpassing that of any other religious weekly

in the world.

WHY IS IT?

=Because=, _First_, HENRY WARD BEECHER is its Editor, and

his Editorials, Star Papers, and occasional Literary Reviews

and _Lecture-Room Talks_ are sought for by thousands, while

the auxiliary editorial labor is in the hands of cultivated

journalists; _the CONTRIBUTORS being representative men and

women of ALL Denominations_.

=Because=, _Secondly_, ITS FORM, twenty-four pages, large

quarto, SECURELY PASTED AT THE BACK AND CUT AT THE EDGES, is so

convenient for reading, binding, and preservation, as to be a

great and special merit in its favor.

=Because=, _Thirdly_, _It is called “the most Interesting

Religious Paper published_,” being quoted from by the press

of the entire country more extensively than any other. The

critical _Nation_ (N. Y.) says it is “Not only the ablest and

best, but also, as we suppose, the most popular of American

religious periodicals. At all events it is safe to predict that

it will soon have, if it has not already, greater influence

than any other religious paper in the country.”

=Because=, _Fourthly_, _It has something for every Member of

the Household_: admirable contributed and editorial articles,

discussing all timely topics, fresh information on unhackneyed

subjects; reliable news of the Church and the world; Market

and Financial Reports; an Agricultural Department; excerpts

of Public Opinion from the press; careful Book Reviews, with

Educational, Literary, Musical, and Art Notes; much matter of

a high and pure religious tone; a Household Department; choice

Poems; Household Stories; and Chat for the Little Ones.

=Because=, _Fifthly_, Every subscriber is presented with

TWO SUPERB OIL CHROMOS,

“WIDE AWAKE” AND “FAST ASLEEP,”

_A pair_,--no cheap colored prints, but splendid copies of Oil

Paintings, by an eminent English artist. The selling price of the pair

is (=$10=) _Ten Dollars_, at which price thousands have been sold in

America, and still are selling and will be sold by the picture trade

generally.

Or, if any should prefer it, the subscriber will be presented with our

new, large, and

EXQUISITE OLEOGRAPH,

from a charming painting by LOBRICHON (one of the most brilliant

artists of the Parisian school), entitled

“LITTLE RUNAWAY AND HER PETS.”

The size (14½ × 21½ inches) makes it a very large picture, and it is an

admirable and artistic centre-piece for “Wide Awake” and “Fast Asleep,”

or a most delicate, attractive, and beautiful work of art in itself.

TERMS.

One Year’s Subscription (including _unmounted_ Pictures) $3.00

Do. do. (including Pictures _mounted_; the

Chromos on card board, or the Oleograph

on canvas, sized, varnished, and ready

for framing) 3.25

Two do. do. (including all the Pictures, sized, varnished,

etc.) 5.75

THE CHRISTIAN UNION and PLYMOUTH PULPIT mailed

for one year to one address (including Chromos as above)

for $5.00 or 5.25

☞ In all cases, _ten cents extra_ must be sent to defray the cost of

wrapping and mailing the pictures to the subscriber’s address. ☜

☞ Canvassers allowed liberal Commissions.

An old agent who knows says: “I have never presented anything for sale

that met with the approval of the entire reading community as nearly as

does HENRY WARD BEECHER’S CHRISTIAN UNION. Sorry I did not work for it

sooner. Think it _the best business for canvassers ever offered by any

firm_, to my knowledge.”

J. B. FORD & CO., Publishers,

=27 Park Place, New York City=.

=BRANCH OFFICES=: Boston, 11 Bromfield Street; Chicago, 75 West

Washington Street; San Francisco, 339 Kearney Street.

PLYMOUTH PULPIT

Is a weekly pamphlet Publication of Sermons preached by

HENRY WARD BEECHER,

Printed from MR. T. J. ELLINWOOD’S careful, verbatim phonographic

reports, taken down from the speaker’s lips. This issue is the

only regularly authorized edition of them, the one endorsed by MR.

BEECHER’S approval as correct, and sanctioned by his authority. It

is well printed on good paper, in book form; it is _suitable for

binding and preservation_, and it is _cheap_, within the reach of

all. The publishers have also responded to the demand for a continued

insertion of the Prayers before and after the Sermon, as among the

most spiritually profitable of MR. BEECHER’S ministrations. Besides

this, the Scriptural lesson and hymns sung (Plymouth Collection) are

indicated, thus making a complete record of one service of Plymouth

Church for each Sunday.

CRITICAL OPINIONS.

BRITISH.

“They are magnificent discourses. I have often taken occasion to

say that Beecher is the greatest preacher that ever appeared in the

world; this judgment is most soberly considered and most deliberately

pronounced; his brilliant fancy, his deep knowledge of human nature,

his affluent language, and the many-sidedness of his noble mind,

conspire to place him at the head of all Christian speakers.”--REV. DR.

PARKER, in _The Pulpit Analyst_ (_Article_ “AD CLERUM”).

“These corrected Sermons of perhaps the greatest of living

preachers,--a man whose heart is as warm and catholic as his

abilities are great, and whose Sermons combine fidelity to Scriptural

truth, great power, glorious imagination, fervid rhetoric, and

vigorous reasoning, with intense human sympathy and robust common

sense.”--_British Quarterly Review._

“They are without equal among the published sermons of the day.

Everywhere we find ourselves in the hands of a man of high and noble

impulses, of thorough fearlessness, of broad and generous sympathies,

who has consecrated all his wealth of intelligence and heart to the

service of preaching the Gospel.”--_Literary World_, London.

AMERICAN.

“We certainly find in these sermons a great deal which we can

conscientiously commend, and that amply justifies the exalted position

which their author holds among American preachers. They are worthy

of great praise for the freshness, vigor, and earnestness of their

style; for the beauty and oftentimes surprising aptness of their

illustrations; for the large amount of consolatory and stimulating

thought embodied in them, and for the force and skill with which

religious considerations are made to bear upon the most common

transactions of life.”--_Bibliotheca Sacra_, Andover, Mass.

“In point of ability and eloquence he has scarcely a rival, while in

the magnetism that arises from earnestness and deep, broad, humanity,

he is absolutely unrivalled. No preacher of the present age exercises

so wide and potent an influence. And he reaches a class that ordinary

preachers fail to touch.”--_Philadelphia Inquirer._

Mr. Beecher “by his genius, and without any direct effort, has more

influence upon the ministerial profession than all the theological

seminaries combined. The discourses are rich in all that makes

religious literature valuable.”--_Chicago Evening Journal._

Vol. I., No. 1, of PLYMOUTH PULPIT was issued September 26, 1868. Each

_Volume_ contains twenty-six numbers, being one sermon each week for

six months. This gives annually two volumes of _nearly five hundred_

pages each.

=TERMS.=--Single numbers, ten cents. Yearly Subscription price,

=$3.00=. Half yearly, =$1.75=. Subscriptions may begin with any number.

Back numbers supplied.

=CLUB RATES=--five copies for =$12.00=.

THE CHRISTIAN UNION, together with the two charming French Oil Chromos,

“WIDE AWAKE” and “FAST ASLEEP,” (=$3.00=), and PLYMOUTH PULPIT

(=$3.00=), will be sent to ONE ADDRESS for =$5.00=.

POSTAGE ON PLYMOUTH PULPIT to subscribers in the United States is

twenty cents per year, payable quarterly in advance, at the Post-Office

to which the pamphlet is sent; and on single copies to England it is

_four cents_.

J. B. FORD & CO., Publishers,

=27 Park Place, New York=.

Transcriber’s Notes

Obvious typographical errors have been silently corrected. Variations

in hyphenation and accents have been standardised but all other

spelling and punctuation remains unchanged.

Italics are represented thus _italic_, bold is represented thus =bold=.