• • • I p • • 'ti ' . I ,,,, ,✓ • r L' .,,,., <.' /;. ,, 11 , .. ~ f' ' . • I'\ . /4 >• I " . ~ / ~ "'" i l ~ "r,('/ <. , ~//· . ~.l Ir -A,, > I I r (', I~,~~ ( 1/ ... /..l (> , ,I ( rt C t:r'J l < ., • . 4 , •• , 4 < • .. ,_, ,( - 4 /J ,_ , • ... (. I • (I, '( ' . • I I l l' l < f - , . ,( < I ' . . 9t"V .,~ ,; ' , . r O' C.-f~ ~~ ~ , I <·'" ~ " . ' "" ..... ( .. , ,, r~t'&# ,, , <. ;r,, C4 ~ ,1 .. /?, ~"' ~c ,!'< , t • ,J. ,,< V~ /I (.,<.,• l <" "" r:✓ L ~G /. A ~ ~ I J A• ,, ( <. .. ~ t', (. /,, ~,:,, ~ ( ,~ ~,, ... , - • ' < • • ... <' ~ ;. , , "' ( 7:' ,,.,."'l-4. ("'; l .. _,.,,;!;,-.; I \ l ( I C ' • r ~ (• ~ 4 . t t 0 ... • •• I I ( . . l (, Jr . ' '- .,. ; l ,r. 11..-~ .;'. ' ' I I ~ :<"' /) ,<, , G,~ ;7.>l'.l ,,...... < CV < ~ , /" ' ' '.J✓ Ee ~ 1 • I ,I C. ~ /2 1/ t, ';./ ~ ,- • . / ' "' ~ • \; .,,,. r ' ,, :r I' ,. 1;--a ., ;J ,,,_... • If"< , • >--- (;~1/ ,/. YC /;r-,, ·/ J /4 /'t. ,t' 1\; , ~ • ~ - e ' t ;') -I, • ' ()c.,) ( (., ' J I , ' , (4 _,I I . J l l " r't, I ,i ~ I ~ I q' ' f_1,,1 (_/ ,. • I l ~ /'-' ' l • \ I' I', I" I.( ,l,,L 4 ~ ~ (, .r, r 1/'.J ('I ._ I • '~, ., ""'' J(j ~~ &. r., / iL. /c_ L' ,<;, "Jc,;. ---_.. fi~ ~ //1 I'.) ~ ">'>~/ • d'J & ,.,.,... .... ~- .,. . • ,-1/j ?~"Y' )- ?->> ,;,1 I -- 'X I I / l .. ' , • -,... • ~-t"· ·t>· ~: ( ;".,,) "' ... ~ p'~") 1'? ~-/;1 _ .. J,-?• ~~.7 "-(-? 1, ,~ ~ . ./ ,, . .,. ~··. ~ ~-..,, r ~ /~ ,' -~ cc:._-~ .• _./' ~-J ' -... - -~~ • " f'· .-.;a~~ ..... .,.-,... ,e.-, .> -> J -1,,_ ... . , .. , / , / "' ,. . "·. ~ . r:1 /· ,r ., • ~ . .,,-~ -'"~ r-, ./,,,. ,. ,_. -'Y. ~ ~· ./ l ~. ~.,-? 7 V -..... -er. , ., ,,. , ., . ,.... ,.,,,, ....... ..,.J '1 ,., .) i'~'I , ., .. •:> _,,,. .. .. -'Iii " -"'-I _,.,. 1l •f ..- , .... •VI './ 'J ~ ( i--~, r .. ;;) ,,.~.,.--.7 ~ ~--~ . ,, 'f . ·, ,,. ••,-r~ (, ,, e·J~·t l? ,,,,! · f:. ,,. , \.•'--W .. .,-I ; (·J'. I..~ /''' 't ,/ ' '..:J--'i' .,,, ~-.... ().. ..J ........ . ., ,, ,. / ; ~ • ....,. ~,, '), ~ ,.~ (,/ • :, ....,. > ,. • ,... I ~::J ,~ l•;,I .. + -~ , ('~~.,,..y ~~· "', rJ 1/ I• ir>;P- r.,. .I:> t' -( .,, ..., (. I . ; ,.. ~ -r~ r,,, cl -~~ <-.1 ... t~ L...t I , , " .• _,,_.,,.., I- _ .... ..--,.,-.~ ~ ? ,;r .~,,~ 7~ ,',) ?1' 'i. ""'~ ·----7 "" .:,->',- _,. I' , .. V:,• .!? ~ p {. rf' - :Jc -~ .y"t,"-) -~d-'r-~/ ,.. ,,.. 7 ~ • 7..-_~ ----/ F f:.., ... .,.,,u ~ , c_""•:;a~~ '? ~ -✓ ·1 · •·,1" _..,.,, .,..,.,,...,-r,.-<'--" ,..., ,? •:> (.) ,-,4 ,,, ,,. ' • • ' I .. 'itl' ..,,,,. - ( \.• ' ... ,..,.,., y , e'.!7:~ < ~ .,. ;, r,/ .,. ,;; -v./ ,. • • / .~ A At' , .. ::I 1;.1> • r.:-··I ~ 1." .I - .-? /j ,~ .,) .Jq :J) ; "J /;✓ , .. ~. , ...-·-.JI.' •<) -, ]'!J t,f , '( ,., ,'.,;._, .. -y J -! / /. .... "'>·,,-~/ ~➔-·t?', cJ'"'X-' ·~y7 p:r;,# ~ "p ~-/ .v t. ... /' / /I ,-~-;-J J ,. ~ '). ~ . , . ,., r r··'-\...? r, -~ -:y.,7-t<( ~,:, '? .... '-C Y. ?r. I ,. L )' I ,, (., ~ ~·/ I ~ • • )✓ t-x rlL£ // .J ~ &~r ? t:// c-/ //le<.:, (4.. ( .~ (?•, .(, .J I £.<,. ~ ✓ /,u f. ~ .. C /, 'l • rt) ' < ,.~ /4 :r~ e~..,, cJ_ I I lt~ ,_., .L y:1 / \ /~(A!_ v-) ... t; tX- >" I<.~ c'I- £v~ ~ v~v/4 ~I ',I ,1~--"t..-- ,,'/ I Jh,G~ ~-- ~ l.,c(/? G-fJ 11 ,>-7-LV~ I I I ,I'( t e• .t,. l tr, l'/.r£ k J: ) ./. ~ ~ ~ I¼ t j.. I ~~ ( ', .,'/ J • ~ l l IOI:.: l'LOU u.-·, (., I U&M.:fll•~r' llillJU•L , ... ~nri { t e,.,- \, n r.c,11 •1111plf or 1u1,1crlor ltke Fh•ur-prlo uDe , 1 l ollar p~ tloten p•~•.'ll.11■ .. •, h~ (111lowl11r reuraru oa .,. 111 g•rn,1 IJUftltllee ■ oil iru,l!e of pre1,ar,ll11n 11 rroru the ~ • Ol1artaio11 Uueu~, 1,01l II wonlly of bela1 pre1n,ed 111 1111 ntw 111111•0 llc•vcre. /,4_ ) [ Pru111 Lho ( ' tiarki.non OueltJt,) lt1CII f'to1111 ,- '.l' h1uu11t '1111 J>Ullle aml frttnrJIT lllllD• lion uf Uot , \."untl1rbot l, w" llaH l.teuu Ca•cueJ, uut oaly w11h u •p1tl111t'n ur & u:ry 1up1mor iutlde prc1Hirttl un- 1 • 1Jer hll OWJI ll11ocLiu11, Lui WllU &be (lfOttr 1u1111ner o( ruuk lug UH' of H, \\ Cl 1111 uot lluow that we rto do a bell• t INVICG ln our ■oulhcrn (rh:llJtl 111411 l,y Jh 1111 Lb• , •11rinu1111111.11;1 ul1111 pnpva11ou, 111 n•J•r to u,ucoaie a ulffi UII)' Ill th• 11111 ul ll. Ultln,r tlllin•ly frOIJI & ,,u er11l 11norGlltll uftJ,a llfltCII lll lu 1,1rUtllL roru, uu, rnlh-r• ~ 111 ol•ll,( 110 lhllL WI do nourrui:a&.- W uurHIHI thu fr111,l11101 tlrne ,11tu1,bht 1•rrpnra11uu1, \\•never bollild r1cu 111 nil uur l1vu1 l11uu1,l1 we han 1om1 ltttJe crcJ,t fo, nbilll}' In 1111couu111r101 IL Ula ll1tf1r111l way. Uut lhCI l11ill111 LO wl111U1 WII .,. apt,c)atly 111,lebtecl oa 111ore u.:c111l011• thau uue. have 1r1wuu,tv l11foru,,.J ua where w!laru ln 1ault, l 'or tllu u,ult101 u( Ric, .Br,-4,, tbrn, you oru r, qu1r1:tl to Uull 1111111L n( rrcll ,un-ndll n pint o(J1v,n, then UJtte qunrt• 111 tlUJ ffuur-pul II iu fl•ts 111 a Un or eartheu n,- 11el unul 1l h,u rlnn 111lllc111111y-lJ1v1J1 It 10 • lhree 1111.rta-tlten h1tlue h H ulhl'T bru,,J, aull > ou w!ll ha'le thrf'U lnr•~ lo IYd ,. 7'u mob Jnr,1111 ,r J11h11y ru,.-To thr,e 1po11of11l • (1 e uf ■ulL IJUIICU r&cll, o&UJ D ·"'"" tCil•CUJI uf Wllltr ur u1llll1 th.:11 nd,I 11.1 1pooua1ul 01 the fi ,,ur, wblcb will ruue a.., • f'J l~r11.c Joi.11111y C111l11 or lllr \\ 11ffl~•. / To make Rice C.tu,,-'ruk• a pinl of ■on l,olred rte- • hulf 11111L uf 11,llk ur w111er, 10 wh1d1 aJtl 1wclve1ponn1- ru1 uf thll Ouur-t11v1Jo1L 111111 •mull t&kH, an I bak•lbem • an n l•rhk uven. Tu 111•ke fV,if•r• -Take a piul or ,.,nrm water,• tu. ., OUIII ut ol 1u11-ud,I a plhL u( lh0 nuur, nnJ ll wlll &i••~ )UU iwn doz.1111 \\'nfl!r,. To mah Ric~ PM,f,.-To a pint of ,h11 Onur 11dcl • t11.- 1p,,.111tu1 01 ,utr, ,, pint or tiu11&111 waLtr-lleal up (our e1u1.-1Llr them well toacthu-pul from L" u tu lbree apoonaful ul ful 111 • p.rn-muk11 ll 11,,1llnc hul, and drop ~ 1111,uuoful ol 11.J1111,1uuru 11110 llle u1l a■ 1011 do lo wa- ✓-er ~ k,r,it 1,"(11111111111 l•' rilll'r•. , '/',1tttnh Pop J'wdJi111,-To a qunrl of milk add a plot or thu fl,1ur- l Oil lhlllll lo a t)np-lieal up lllr CIP, to t whlcll 111hhl.1. •ti•l/47, '- /l j{ r tt u ct( tic~-.,, ~ -ft£. ( <~ ( /:J /4' d/"' /."' ,,..,,/ , C ,,IL t) /4, I ,,.. I I .... . ,., '---C-1 / ,, ,,, ~- ) .. . , ~ ~ ,vc C/' / t, 4 / fl~ /,- 4- •u. Lt•,...-c, f1 1 · ' 1. I' ;;z--1,--...,<.., (A...G , 2 • 'l. rt _,t. (_ •• p ,,-, x.-. • ~ i/ C t ,_l I , I I ~ C r-J- t'!,t c~ 1~ J - - I :/2. / .e (/ ~ / . / ;' ,/1 z / ~.,. L ( ✓ /2 --✓ _ _, ✓ £ /4-- ?✓ L ~ / ~ *~ / 'Y ✓,r /~/ ~ /4✓ • , D ~i If. . r' .L. -,I 6 '= ¥J ~ -:.-///2...-,, ~ -~J_. i r1~..b ~ ' vt ~ ' '4 ~- 7 ~~~p i 1,/ /II , I~ t J •J SPICED TIViTOES 'A , • • aecuring a au I ,-. 1 t 111 u tho reaaon far cotnmcnd lo :ir 6ouoaek:· hulthrul ,cgetable, we the follow in: recipe. • n/:~• J0 4 put up aome after ae~• them per(ccllu good o,~lg they may r,u- 11g1un. 1 unti tomAtoes come Rtcip, for~/ Tom.al J-3 matouand pourl>oilin ot1.-Tako your to- · then boil them well af,;oler?nr them. akin them, ot aalt, IL table apoo'tirut :r b~: add a tea eup full •poon(ul or e1yenoe,.,ui oun pepper, ooo tabJo .... o( mace, mix well, and rut th ci, ef clun~, ~n ounce mutlon ,uet onr them n • e tomatoee m JUI, run ,trong IJlue paper or b~~ lbep up, eith~r wirh wny they will keep a year n. repued in thi.t . I W • hod tomatoes pr~tTeJ • • ing the "hole of.the laat w· t mTthism,nner,dar- clo,es, howaver in tlii, '" ~r. . h~ quantity of required. Hatr~nounce t::t'(, 11 greater than i. ~•y E~e. Jour.J O • ••hel b wllici,nc ~ ~,. , t" ~- . '{- C. .. 4" ..,. . -"~ ... ' . • ' ~ .. • ·/J / • ~ <1u ~"' k , ,, ( '//r ' I / ?' •✓ '/4(. ; " I': . . 't.'< / , , Y, ~ l • -~ C • .. e I I • .. .. . 71 / rt 9 k~k~ / f ✓ /l,.L"' , ;,,ah 11 To mak:o flannel cakes, take two e2g1.[or a quart or sour millc, a table 1p0onful of melted butter, one of ■ugl\r, o.nd half a one of salt, Pot all together, with• out I eating the eggs. Mix it into a batter stiff' enough to drop otr a 1poon like an oyater. Then have 10me 1alar11tus diuolvcd in ,nter, and 1tir 1lowly until your batter begin• to ri1e. Be careful not to put in enough to turn the color. If the milk i ■ onfy ,our enough to tbaoken 1 it. teaspoonful of ularatua i1 enough (or the quart-if it baa fermented, it may require two, anu your cake• will bo nicer. Have a griddle hot, and bake like bu_ckwbeat.'' ., .,J k f • Po• ra■ ■TIIMINO lOUIIJIAL. :i Indian Oorn••lta uae■, &c, Among an our crop,, whetbrr 1rain or vegetable, none I belie,o can be exceeded by Indian Corn. It ia one of the moat uaeful and valuable crop■ or thlt country. There ia none pcrhapa that equal, It u nouri■hing food Cor man or bea■ t. Buidea It i, one of the moat cerr:tn crop, and Jen liable to bliehta or d,eeuu. \Vith the e.a:ception of the erub, wire- 1 worm, crow, and blackbirJ, it ha■ no enemic■. Some sca■on■ an early froat may inJure the crop, but all good huebandmen may noid the frost by at tention and cuulng It up by the roo11,na ■oon aa the ear be,:ina to glaze. I find I am digreuing; it waa not my intention to write an ea■ay on the cultin tion of Indian Corn, but to direct attention to 1ome of ii■ u.ae,. • .. Since the parlial f11ilure o( the potatoe crop, the question ha■ often been aeked, "What ■hall we have for a ■ubetitute 1" • Tumipa, no. Carrot■, beet■, or par1nip11, no, n:itbcr of these articl.u will ■eem 10 answer. "What then 1" If I 1bould be permitted to answer I would recommend hommony. Ye■, botnmony, a■ bein1 the beat tubsthute for the potatoe. There are ,two ■jze., coinse and fine. There a a pecalial' kind of white Corn beat adapted for hommony, and it 1hould be cracked Ill even 11 poRible, whether coarse ~r fine, and free from meal or bulb. The following recipiea for cooaing bommony will be found 'iitefol and eaaily prepared. Ho~,.y.-Sub1titut1 for Potatoe,.-Take coarae biialftlly and 10ak it one or two hoal'II in cold w•r~ Stir it well and if any ligl.it par1icle1 ehould Boat on the lop ■kim it otI,. and boil unul 10ft, not.; much boweYer u to make it gluey; add a litL)& ealt and 1ene hot aa you wool ' potatoee. A little good butter added would not be offenai,e to mo■t p11latea. ?Ji~ 'F,r Bre&JlJa,t, .,11t the South, • e bommony is preferred, It w preparea ct ... aa the coane, and eat with buuer, ■yrup, or sugor. It i■ aleo eaten in milk. and hv manv....nreferred in that wa1. I Children are ~arucu~rly (o~d o( i t, and it it con •ldered both nourl■hin~ and healthful. :i.f ~ IIommony Cake1,-Ta.ke oni pint of boile'd hom mony, and add a •mall piece of butter, and eome ■alt. M■ke it in amall calcc,, and Jry them in lard until well browned. .D111ert Di,,'a.-Wa,h a pint of hommony Yery olean, ud boil it tender, and add an equal quantity of ■ifted meal, make Jt Into a bauer wi1b,m1lk, add two table ,poon.■ ruu of batter and four egp, Beat it well, greue your griddle or frying-pan with a little lard. Then ponr in your batter, allowing enough to make each cil:e the,iq of a deaaen plate. Eat them with cream and 1ugar, or with butter and molu■e,. Homlflonr,-BoiJ ■fa: ounce■ of hommony in a quart of water lilJ it ia dry and aoft ; put it into two 1 pound, of flour, mix it well ; add two tea-spoon.■fol , of ult, two laree 1poonafal of yea■t., and as much water a■ will make it the con.1iatence of bretd ; ! whl'n well riaen, bake it in anonld,. Corn B~tad.~tir into a quart of 10ur milk a 1 f tea-■poonfnl of nleratna, a tea-apoonfal of ■ale, and t ■ift Indian meal enoaeb to make a thick hatter ;-a 1 little cream impro,e, tho cue, Bake it in pans 1 about one inch deep, with a quick .fire. When tour 1 milk cannot be procured, boil 1weet milk and turn it on the meal, and w&en cool, put in three well-beaten egg■• .. Li1lit Batter .Brtatl.-To a pinto( hulk, atir In ~ one pint ot Indian meal, hslf a pint of wh~at !loQl, one tea-1poonfll( of tartaric acid, ana o~e of 191)1. Bake it in a •hallow pan half an hour. B. • b C If" ' /,' / 4., ;, /L.. ,,LI· ,., -7 -. <: "'-)!:?~·..,"'>~-,,, <~. _:-::· ...-""'~-;;,~. { /~,? · .. -J.4-%'/-~ p ·. _1 ... · r· y /~ L • ~ 7 .. 7 r 7r-7 ? . ; -" · ~~--~ "" . / '1 1 / • / , ~ • d"~ --.-.-~~ _,,??'-?¾f7?1JY;-~~~-.,.,.~-/ /:r,;_✓--.7:,.,:, ·?# >?7#7(:l' -Y/:_~ /'• • ' ✓, • ~'~:2. ,t, l ~ ✓-~ -? / . . • . 1,. . '< .' , -.//· -~~ .~< J7' · ' /J'Jt·'' ~•-1/,~nN7'{7 ;y· ''• >'"y7 ,I: 777/ ~-7P~/ • 7-?.' 771 /' --'?·!1/,f ;' , -;->""•'.:>?"" o,/,-_p 1-? , .;, ,. , .17- /vc" / . / ./,., ~ -. •✓ .... . / -• _; ~-- :--~_ ¥ _1-7r-~T-✓ • ✓~-v· -• ~?---'r 1 ~7-.?·1•".' r---.7':?#'r ~:~-.,.,L., •~:>·_·.,.(f" , >:,.~';~~.,, .. ,_,., I' ' r~ ' 1/ r / • F _., • -/'-.,,.. 7••· / '...t,. ~ -• -rt 1/ , / / . "'"/ ✓;;r / ~~ . • • " . ~ .~ /_ r - 1~7 ,~71// 2>/~~✓-~ ·:,r . :-> '." ,.,j,. .. -~1;, ,. -,:,/ .7..~~, /,,-:~.,,.•d -·,"' /" ✓~" 77# Y!-- .-~m / / ~ /,#'/-/ ~. / ,.,. /./ • . /7 # ;,~-,., tr-7-T(/'.. _)/,..~l ... ;> ~/ :1 -,17 ;7,.7 ,~ . .-,.< --··;;. ✓--" If/" /~ 7 /.._/. ~-r r /-V / ,-.L .. ~y/ ~ , . ., J// -,, .,,. ~~ . . "",,,,. ;-r,~ ~#7 -· ':>':?:?/' 7 ..,,_,.,, ... I.,,, ~-,:}'--? ? ~✓/ {_..,,;,"i -~-7---.,,;;,,,; _p;,• • ,:, , _,_ ,r _,r,r / • ,,✓,-; . ,1/ •• • ~ V .:./ .,. / .,.,~ ·_/,..,,-£,,.,,,,,,,J.1/, /?✓::~ :-..,,.:,_//"'.t;1 · ... ✓_, .. ~,,.•--;-Y ,..">-f' .. J' 7-7.'/_,. ..... 1-7 77/· .... ., / t/4/ -. / '~ ---~· / / / -./ ? -:J'l),,/~ -: . T~~/' / n •.• .,.7 f' ;!' "" :,,/,)7 /'7' >? 1/"' •,;; 7 7• P t:.,..::,, f, · '_..,~ ?,-:~-" / .;~A? .,. '"/7/' / ,,,,, . .././, ./, ., , . ,.,; ?· ;,-.7 /': -7/J /... ~~ ~7·7_,.r_ 7;, :J .JI.,.. . .;_ /.,,~ -/~' -·.n-~> "JI'-,'l'c,/;' .. q r -:> ~ ~ .,.,. ,,,,,. P. ,--·;, "'•'l" JP/ . ~ ... /7-;(, ✓~ -, ./ ""' ~ ,,:r· 4 ii ~ ,_,,,. 7~, ., ..,,._ ... .., 1/,. ..,- '¼ I' ~:i-• ,, .l ~ . y;/,v ..Y ; .. ;., ~/·-'~ .,, ,., .,,-r.,-' ./ 'l J:-,r"r;;T--y y-;, "; -:; · ,;;; 7 :·/.· ;/~ /~ _,<, ;/~/ ., ·/ /7/ . .,.1/· _., .. ,t 7;• ~ 7~7 / , / ✓l'.?'-7/. . -~ > 1/~ ~·•-y, ,, /~,7 7-z~_ ~✓-: 7 ...,7 1/ ,J'., ? '")' -· • 1" // ~-... ~ . , ., p / /✓7 ?., 7 I' ~ '?/,f .. ,,._ .... t /,-l/ ,/ ,· ~ ~ ,I' a :, • ~ 7' . .,,, ) ' ~ 7 , ~ ·" , ,,. .,, ?•7 .... I fa 7 : ► t L 1 ~ .,•L >- '-- ,(__,. t 'l ~ , "- .,, ·"-- ,, - ~ ~/..: ,:' <- 1 u .,.f-. ('? , fr~ /11 ,~J... j ?1 /4c-,\- £ 4'~ ~L ~ /- / ' P~AC BY Whcn10 , rouel i'a d otlt Jirrcd ln, ho in, ,Vhcn pld, scra110 dl'om ro ca~n with corni ti b,cr, a,e dare 11ic:e ahnntl in wea.k br w 1.it\i ten~e,, o{ a gill ot crt talt--tpoonful of po s-dered 110~ Pnrmira, when boiled, ,houl , , ,villi }lt:p11cr, salt., A bti ol b11llA)r ua ll, 1,--ill or ore. 11.ten beat. 1U1t.ll ho\1 au:l 91 aro iwo u and put \o 1t• i beef ancl Q. li cho11re'1 pork been rown , S111U1on ,per, mut, a s ul of mo ipa. i,r■ are are v cu~ in elicea an~ aerved tfith crnm-1m1ce or m u~. .llelt a @rcat. •poon!ul or butter; eLir itt a n(ul of flou f ult, nnd bnl a, nth 1u1:ar, A of mi k (if be UMd, ?l&).f the !), Stir it. \oil,, nnaiturn it ot ov urnip, ~ Tomip-rooted cablm i vee,etable in fbvor it equlll to ca iA alih!a; in bot waler, u,d eerve may be put into the aauc ""1l,l.er ul.l wanted. C Thuo are of various <>f drtHUlS lbem, The common with u, of cooking tbem in lhe :wau;r 11dmmecl !rom the which eonied b~f and pork a.re bolling, ad.3in woter 1f thi■ ia 1U<.; An old, }Arge caibbage will re quire an hour to (()()L It ahould be toiled iD t.wo wa~re, ID.J • a writer on cookery, t.be tirtt beiog throwo cfl' aJ&d npuud by boiling ww.ter ind boiled wu:o - ered. t,prontl or green, will cook in utee. D1\i.ed11 1prouta are a They are boiled in II. f'11w • plain or with crtbl•11auce. JJutltred Cdl>att, Doll the cabbage wi,h onlo111, obop them together. Sea1on with pepper and ult! and f17 in butter, Thia ii 11ttd with Cried .auugea or ronat b,e!. Stti&el Oabbagt. Boil a l11ge cabbage, ud preee H ~ in a clotb. Then eat it tlne, adoiog t>fpper and s.lt, and a/e,r ohlve1 or green ou.iona Lhat Lao been boiled eeparaiely &11d chopped floe. Put a tea,poonful of butter in a ltew-pan, and lei it melt. Add \he cabbage and 00100, nod wann tt, atiniog all t.be time, Add & 1po,nful of eream, or Lhe juice ol halt a lemon; let U ete,r a !e" minatee, and \hem 10rve, utt,ut. There aro two eorta ueed 1n cookine and for anl&d,. ll&ving cleaned tho l,ttu:ua, and pickeii <>ff the out&ida lea~ea, tie each up with a ltrmg, boil iA hot water, aud leave them to clrain and cool. Thea open the Je1,ve■ and lay inforccme.t. Tie them up agflin carefnll7, and 11tew them genLly, where a fe..w Ulin alicca of rork, a c.nrrot, lUl onion, auid a faggo~ of a,veet herbt ban broWDed, addiug a gill of cream. Stew 1ill done, a.nd NJve hoL l C Onioiu. Onion■ can be din~ of their pungent fllTOl' by changbig the water three time, while lbey are coollJ.rig tu.ming on hot wa!M ~h rtla:i~ The1 a.re ucetleJlt. Oien if at.wed in a lfrup made o.f white au~balf a teacup o~ 111gnr to a pint. ii.id a h:uf of water; put them in while nia hot.; lloaat oniona ehould not be peeled, buL ihoald be par: boiled, before routing. Ga,lic. Garlic ie tbe highest .ftavoro! all tbeoniou tribe and if dellrottily uaod, i.inparla a fu:ie finor to variot1.1 ~UP• and 1a11cea; It ia au excell~n, tonic, and is e:rtenainly ueed by the best foreign cook&. The prejadice with ua agamet the ueo of it, ia to 1,., attributed to \he 11n akiUul manner in which it bu been emrloyed, llttb. bing with garlic or rot onion tlie dit.b in wnic11 a aala-t drcuing ia to be mind1 glve3 a flavor that is miued it the practice le not .followed. The dlah alao in which a beef 1teu 11 to be 1enod, ahould be rubbed if one ie 1 clemou of a fine flavor, Or., pierce an onion with the wooden fork with which elWld dre~ ii to be mixed. Ltd,. Laekll are coruidered as a Tilriety of the onioa and are commonl,: 11~ in the aame way, though the~~ milder. If in cooling them the water be change4 1Ju ee or four \ime~ and th~ are then 1tewed till ten- . . ' der, and auved with m· like upa.ragua, with melted b11.ter, tho7 Cckry. Waah the h,ad•, atrip oft' the outn leave,, a \be head• are largo, cut them. Have the p\ecea incbea bng. Stew "ith ,-.-eak whlte broth, or in water wiili wt, a»d Add cream. Season -with u.lt, pepper, and a ~g of nutmeg. :Jauif y, or Vtge.tal>u Og,ur. Scrnpe and throw the root• into vinegnr and water to prevent them from turning black. Boil thom in milk and :water, and, when tender, aerve with eream eau~, er muh them. Staton wil.h aalt and pepper, and h&l! a gill of cream. Serve lio~ . . Tq~,. ~ There arc two tpeci in UliO wit.Ji u, the red and yellow, and M,Teral ietiea of the 1ed. Theee are ucc.Hent in 1tew,, 10up!, and a&ucea, u a fl,voring m,.tetial. They are uaed u eauce, are preserved in aogar, ana pickled. Tney are in, ~ncnal eet.imatlon. Scald eight tomatoet with hot water: when cool, ak.im tliem, ud put. them to atew with &.'\lt. nnd pepper. After &tewiog &lowly an boar and a half, add half a grnt ,poonful of butter, n.nd t"o ,poonfnla of bread crumbs, and atew twenty r1muteL Thia ia the moJein common ue. Or, after alunniJig the tomatoea, cut t.hem in halve■ around the middle. Fill the bottom of t.he dilh with \hem, cut n 1e up. Han :ready half a pint of grat~ bread crumb,, eeaaoned with II litLle Cayenne, a ea.lt l)>OODfal of black pepr,er, u1f a ult-~oo,!ul of aaJ. apice and mace poWloed, t!le aame of augar, an:inearly a teatpoonfu.l of ,alt, Lay little blta of butter on the toDl1llo1:11, and then aeatter on tbe bread crumba with which thil ,euoomg baa been mixed. Then put on another ~,er of toJU!ltOea, bits of butter, and bread t ruml,1 1 und "° on. Place a plate on \Op half an hour before cooking it. Bake tbree quarter, oC an hour. A. half teupoonful ef fintly choppod onion ii liked bf aome, mixedwit!i t.he erum~ Or, cut a bit !tom the amo.:>th end of the large round tomatoes. remove t~e ioaide, chop lt. up ~th bread enunb11, butter, and aeuon with pepper and a little epice, lfix in the yolk of one egg, aui ,tuft' .Jlie tom,. toea; teW the cut. bit on again, and bake them. They are atewod with rice and onioue, 116UOned with peprer and aalt., and a little bfef gravy; and are atu1fod with foroemeat. made from cold fowl. 'b. Some at,ew '1le toaintoea "·ii.bout akinnlDg, and, ,m half an hour, aiCt '11cm t.brough a alen; then return aie c0vktd wi,b the pw af&er t.~ey nre no.idy lt.r~e w,,us;h to thelJ, aud_)Ue Lh•W, eiitet=med. .A f.n ,rito -.11) , f rooking ,tt~g. hto.01 wiah t.~o el&ko nfco,.and you wm have a. i,io worthy I tho trinl, t / 4 • r ,. / A '-= / ,~ ;{ I :J •/ ;t· • I B.urno Qu1:-ci.s.-This fruit may bo baked !.Uke apples, ndding syrup, or sugar anco.-crir,~atablespoon ful ofs:i.lt;boil until nearly tender, &kin> off tho fat; add butter, g3}h, and pci.>l)er, 11nd moro water if ncccssnry ; thm &!ice into the ~oun ~ largo potatoes, ooo smnll S\'nuish ~urnip, onct c.1.rrot, t.wo pnrsneps 1 (nn onion and A few st.o.lks of celery,) w1 th two or tb_reo spoonfuls of rice; boil half am hour, or _}lntil tender. Bcforo sening add a spooo,. ful or two of "hc:i.t flour stirred up with cold w:ator. Ono or two spoonfuls of &trHt crc.'\m greo.tly improves tho flo.vor1 0 .Agri- 1 nlt11rut. ., 3 Cuiirno IIA ,rs.-Few persons under• eto.od tho proper iogrcdien~, and exact pro. portion11, to m1ko a suitable pioklo for cur• in~ hams. This i~ the eenson when such information is useful. 'l:he desideratum is to cure the ment, so that it will keop in bot weather, with the use of ns little salt ns pos• siblo. Pickle made in the following m:inner, it is believed, will accomplish this :-Ono anil thrco,quarter poundi of salt-coarse or alum salt is beet; half an ounce of ealtpetre; one pint of molasses, or one pound of brown sugar; one teaspoonful of salroratus. Let these be added to one p:allon of water, and the amount incrensed in tho same propor• tioos to wake the quantity required. Bring tho liquor to a boil, taking care to skim ju~t before it begins to boil. Let the pickle cool, and pour.it over tbe meat until entire ly covered. The meat should be packed in clenn, ti):?ht casks, nod should remain in the piokle sh: or sorcn weeks, when it will be fit to smoke. Green hickory wood is tho beat article for this purpose. Shoulders prepared in the s11me way are nearly a.s good as hams. This pioklo is just the thin~ to make nioo corned beef, or corned beef tonj!ues, or nny leo.n meat for drying.- Val- lty Fnrmer. --··~ b_~r~~- <1 JSA1n:n Du.Ns.-Jtew people know tile 1uxury. of baked beans, simply bfl!CAUijC few cooks properly prepare them. Beans, \encrally, are notcooked halflong enoul!h, his 111 our method: Two quart.R of mid- lli11g-sized white beans, two pounds !'olt t>ork, and one spoonful of molasses. Pick ho b~ans over carefully, wash, nnd add a J&llon of boiling hot 10ft water; let them ~oak in it over night. In the morning put hem in fruh water, nnd boil thom gently fill tho skin is very tender and about to br~nk, Tpke them up dry, and put them in your dish ; stir in your mo1&&$Cll, gash the pork, and put it ~own in the dish, so as to have the beans cover aU but the upper surface ; turn in boiling water till the top 1s just covered; bak~, with a steady fire, . four or five hours. W atoh tbom, and add more wot~r from time to time os it dries away. Tho molasses m11y be omit.tcd. E:1,•. Musu B1sou1T.-Make about a quart of lndiun mt:tal mush or stirabout; While hot, add a piece of butter, about tne &izo of an egg; thin it with milk, adding a Jitt.lo salt; then add some flour, thin i, with a t:ea cup o( yeast; then add as mueh more flour as will make it tho consistence of dough; knead it well, sot it to rise, and bake with a hot firo. The • me11l makes the bread light, and thus removes the o'hjection to tile unhealtbfulnoss of h'.ot bread. 7~ v I --~ • H • N <'l:!: ... ~ I; ~-L

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