Newspapers / The Progressive Farmer (Raleigh, … / July 28, 1887, edition 1 / Page 5
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the progressive mmmEmmm, nm: THE BANKRUPT MERCHANT. The cloud has burst, 'the storm has come, And swept my house, but not my home ; Silver and gold, and rank and pride, I smile to see them swell the tide. My 6teed8 are in another's stalls, jly marbles grace another's halls, My pictured gems, so rich and rare. Have left my wails all cold and bare. What care I for the empty room ? I leave it to its chill and gloom ; My household gods were never made To live in sunshine, to die in shade. I pass along the crowded street, Men turn a?ide who used to greet ; What care I for their altered mein ? I am, what I have ever been. A man, if not a millionaire ; A breather of the self-same air, A dweller of the self-same sod, A creature of the self-same God ! Turn with me down this narrow street, No lordly mansion here we greet ; Yet proudly fling I back my door, Bankrupt in wealth, I am not poor ! For here are household treasures three, And clothed with sweet simplicity, Come she to greet, who yesterday Could fling the gold like dust away. Her broidered robes, her diamonds rare, The setting,not the jewel were, A new Cornelia, but to me She is the gem of all the three. From the sweet shelter of her breast My babe springs forth to be caressed ; My fair-haired girl leans quietly With timid clasp against my knee. Well may I smile at scattered wealth ! Contentment love and hope and health Are store enough to bless one hearth With all the real wealth of earth. And better than this home of love ' We seek a surer rest above ; Where shelt'ring wings around us cast Shall hide us from the stormy blast. And what if oxe should press before, And enter at the open door ; We will but trim our lamps anew, And wait to greet the bridegroom too ! Religious Herald. DRAWN BUTTER. Half a teacup of butter ; two table spoonfuls of flour ; rub all together and pour into a pint of boiling water ; add salt. Serve with, boiled meats. OYSTER FRITTERS. Make a batter of one cup flour, half teaspoonf ul baking powder, pinch salt, two eggs, one cup milk; dip each oyster in this batter and fry in hot lard, as for doughnuts. GINGER COOKIES. One cup of molasses, one cup of sugar, one cup of butter, one teaspoon ful salt, two desert-spoonfuls ginger, one teaspoonful soda, one-half cup warm water poured on soda, then put in molasses and stir well before putting in the other ingredients. PUFFET. One quart of sifted flour, in which mix thoroughly two teaspoonfuls of good baking powder, butter the size of an egg, two teaspoonfuls of pow dered sugar, two eggs well beaten, mix very smooth and add one pint of sweet milk ; bake immediately. BEEF OMELETTE. Chop the raw beef fine and put into the frying pan with a lump of butter; stir until very brown, but not too well done ; then add several well-beaten eggs ; stir well and serve at once. If preferred it "can ; brown on one side and be lapped over like an ordinary egg omelette. BUTTERMILK MUFFINS. Beat hard two eggs into a quart of buttermilk, stir in flour to make a thick batter, about a quart, and lastly a teaspoonful of salt and the same of soda. Bake in a hot oven in well greased tins. Muffins of all kinds should only be cut just round the edge, then pulled .open with the fingers. CREAM CAKE. Half -cut butter, two cups sugar, three eggs beaten in one cup sweet milk, three cups flour, three teaspoon fuls baking powder. Cream for filling : One pint milk, let come to a boil ; add half-cup flour, one cup sugar, two eggs ; boil a few minutes ;- flour with lemon or ( vanilla and a lump of butter. This makes six layers. FRENCH ROLLS. Of light bread dough, take as much as will make one loaf. Work into this one egg, one heaping, tablespoon ful of lard, two of white sugar. Set in a warm place to rise. When light, work down, knead again ; when very light and puffy, roll out. Cut with biscuit cutter. m When raised, bake twenty minutes in a quick oven. - ' CHEESE OMELET. Butter -and cut in quarters a suffi cient number of slices of stale bread to line a medium-sized pudding-dish. Over this grate a little dry cheese or cut it in small pieces; add another layer of bread, then cheese, and so on until the dish is nearly full. Make a custard of one pint of milk, two- eggs, and a little salt. Pour this over the bread and cheese and bate a half-hour in a quick oven. SCRAMBLED EGGS. Break six eggs into a bowl and sea son with salt and pepper. Pour into a heated skillet, containing one table spoonful melted butter, and as the eggs cook, turn them up constantly from the bottom. Serve when slightly dried. The eggs should never be stirred, only the yolks broken, as they will present a better appearance than when beaten. STRAWBERRY ICE. Take two quarts of strawberries, put them into a muslin bag, dip in hot water and squeeze out the juice un til nothing but the pulp remains, to every cupful of juice add three tablespoonf uls of sugar and the same amount of cold water; put in a freezer, pack in ice well salted and covered with bran, and freeze. Serve in tiny glasses or deep saucers. FLOUR PUDDING. One quart of sweet milk; wet and stir smoothly into a little of this cold milk six teaspoonfuls of flour. When the remainder of the milk boils, stir in this wet flour, boil ten minutes more and set away to cool. ..When cold, add the well-beaten yolks of six eggs, then the whites, which have been beaten to a foam that will pile up; now beat this into the cold pudding until it all looks even and light. Bake another half -hour and serve hot. FIE CRUST. I do not consider it good for chil dren's little stomachs when made with lard and water. Let us not give our dear husband and children food which will lie in their stomachs for hours, and then blame them for being cross and irritable. I make pie crust of cream, and it is rich and light, and, best of all, easily digested. Use cream very slightly sour, with just soda enough to sweeten, a pinch of salt, and flour enough to make a stiff dough. Try it. MOLASSES CAKE. One cupful of sugar, one cupful of butter and lard, mixed, two cupfuls of molasses, one teaspoonful of ginger, one teaspoonful of nutmeg, one tea spoonful of cinnamon, one-half tea spoonful of cloves, a little salt,, three quarters of a cupful of strong coffee and two eggs. Beat all together, add four cupfuls of flour, after mix ing well, add one half cupful of boiling water, in which one teaspoon ful of soda has been dissolved. Add ing a few currants, raisins and a little citron makes it almost as good as fruit cake. . BAKED FRESH MACKEREL. The mackerel, if fresh, is judged by its bright eye and stiff body; the fresher the better. Wash them very clean and dry with a clean cloth and then rub over with a little vinegar. Make some forcemeat with stale bread crumbs, butter, sweet herbs, scraped anchovies for the stuffing, and knead together with the yolk of egg, season with. salt and pepper, either cayenne or black' to taste. After filling the inside of the mackerel,. sew them up, place '. them, in an earthenware dish, sprinkle salt and flour over them, put a little buttur on top and underneath, and bake in a moderate oven. Serve with any sauce or ketchup as prefered. CHERRY BREAD PUDDING. One quart of milk with a pinch of soda stirred in slices of bread and but ter, four eggsj one teacup of sugar, one teacup of stoned cherries. Put a layer of bread and ; butter into the bottom of a pie-dish, and pour upon it a little raw custard, made of the beaten eggs,- sugar and milk ; strew over this a layer of cherries, then more bread and butter and custard, and proceed in this order till the dish is full, taking care that the top, is bread, well but tered. Cover with a dish and let soak for an hour ; then set it, sU covered, in a pan of hot water, and bake for one hour ; then uncover and brown deli cately. Serve hot. For a plain pud ding use only two eggs. , t GRAPE PRESERVES. In making grape preserves : you squeeze the pulp out an I stew them until the seeds separate, then strain them. Stew the skins in a little water until tender, then put them with the pulp and waigh. Put in an equal quantity of sugar with them and boil fifteen minutes. All the difference in making grape preserve and jelly is, in making jelly you squeeze the pulp and skins through a sieve after they are stewed, so there are no skins in the jelly. Currant, blackberry, gooseberry and raspberry jellies, are made by squeezing out the juice and adding a cup of sugar to a cup of juice and boiling it ten minutes. ' Raspberry does not need quite so much sugar, sor it makes it too stiff, while goose berry needs a little more sngar, and boiling fifteen minutes, for it is hard to set. After the jelly is set cut some thin cloth the size of the top of a tumbler, and dip into the white of an egg and place it over the top of the jelly, then tie a thick paper over the top of the tumbler. .CO EDUCATED FARMERS No man ought to know so well as the farmers th.at like produces like, and that a man will reap wJiat he sows. Every seed will 'bringorth after its own kind. We aaot gather grapes from thorns, or fijpfrom thistles. If you sow wheat, foiryreap wheat, if you plant corn you gather corn. No man should- know so wellXas the farmer that this law holds good to other things in life. A man's brain is a soil as capable of producing a harvest as the land of a farmer. A neglect to plant good seed will secure a corre sponding harvest. Plant no seed, and the most noxious weeds will cover the ground. Plant tares and tares will be the harvest. Plant falsehood and a luxurient growth of lies will be se cured. If you want your boys to be men, in the largest sense, see to it that their minds are properly cultivated, and the right kind of seed is- planted. Give the boys the advantage of a good edncation. WANTED. A situation is desired by a lady of six years' experience: will teach English, Higher Mathematics, French, Latin and Music. Best references. Address, Miss Moffett, Brownsburg1, jull4:2t Rockingham Co., Va. WANTED! Canvassers, male and female, for The Home Library Association. Work pleas ant, profitable and popular, because so easily shown that membership in this As sociation may not only cost nothing, but save money. Apply to H. "VV. Reixiiart, Gen. Ag't, 'ap21tf Raleigh, N. C. MORAVIAN FALLS ACADEMY. Kev. G. W. GREEN, Principal. Session begins Aug. 16th, 1887. Pare air, good water, moral surroundings, thorough instruction. Send your boy and let Mm be prepared for college. Board, per month of four weeks, (table fare) $5.00 Board, (including room, &c.,) 6.50 Tuition, per month $1 to $4 Address, The Principal, julTlm ; Moravian Falls, N. C. ARE YOU LOOKING FOR A G-OOD SOKOOH,? If so, be sure to send to the Principals for one of the elegant Catalogues of Oak Iiidge Institute and Business College. This growing school had 213 students last year, representing six States. Situated near Greensboro, in the healthiest upland county in sight of the mountains, its location can not be surpassed. Address. J. A. & M. II. HOLT, jull41m Oak Ridge, N. C. ASHPOLE INSTITUTE MALES and FEMALE ! The Twentieth 8ession will open August 1st, 1887. ,This school, offers - fine opportunities, for mental training to young ladies and gentlemen. Terms moderate. ; - '- Address, Kev. S. Ivsy, Principal, ' - jll41m Ashpole, N. C. THRESHING- MACHINES A SPECIALTY. Simplest, Most Durable, Economical and Perfect in use.. Wastes no Grain ; Cleans it Ready for Market. Threshing Engines and Horse Powers, Saw Mills and Standard Implements Generally. Send for illustrated catalogue. - - -A. B. FAitQUHAR, Pennsylvania Agricultural Works, York, Pa. . ju231m ' ' i THE LANDMARK; STATESVILLE, N. C, Is a 36-column newspaper, and fs acknowled to be one of the handsomest in the State. It is Democratic in its politics, but doesn't wear any collar. It has opinions, ana expresses them. Lays no claims to , being" the ablest paper in the State, but has the comfortable assurance that as a North Carolina news-paper, it is something of a success - It would be pleased to have more advertisements and more subscribers, though it has no right to complain of a great lack of either. pg? Specimen copies sent with pleasure to any one who means business. J. P. CALDWELL, Editor and Propr. THE WILMINGTON STAR.! REDUCTION IN PRICE. Attention is called to the following reduced rates of subscription, cash in advance : , The IDaily Star. One Year.... .. Six Months Three Months.. One Month $G00 . 3 00 . 1 50 . 50 Tlie "Weekly Star. One Year. . ....... ..... I . , : . . .$1 00 Six Months -60 Three Months... ... 30 Our Telegraph. News service has recently been largely increased; and it is our determination to keep the Stab uy to the highest standard of news paper excellence. 1 -- " j Address, WM. TX. BERNARD, r Wilmington, N. C. RICHMOND & DANVILLE It. R. PIEDMONT, AIR-LINE ROUTE. Cootal ScMnle in Effect Mar 29tl, 1887. Trains Run by 75 Meridian Time, trains going south. May 29th, 18S7. No. 50, No. 52, Daily. Daily. Leave New York. . . 4 45 am 480pm Leave Philadelphia. 720am 6 57 pm Leave Baltimore... 9 45am 9 42 pro Leave Washington. 11 24 a m 11 00 p m Leave Charl'tsville. 3 85pm 3 00am Leave Lynchburg. . 550pm 505am Leave Richmond. . . 3 00 p m 2 80am Leave Burkeville. .. 5 02pm 425am Leave Keysville.... 5 45 pm 5 04am Leave Drake's Br'ch 6 01 p m 5 21 a m Leave Danville 8 50 p m 8 05 a m Leave Greensboro.. 10 44 p m 9 48 a m Leave Goldsboro... 12 30 a m f8 10 p m Leave Raleigh 530pm 100am Leave Durham. .... 6 37 p m 2 37 am Leave Chapel Hill,. 5 00pm Leave Hillsboro. . . . 7 15 p m 3 32 am Leave Salem f7 20 pm 5 30 am Leave High Point. . 11 15 p m 10 16 am Leave Salisbury.... 12 39 a m 11 23 a m Arrive Statesville. . . 12 81 p m Arrive Asheville 538pm Arrive Hot Springs. 7 35pm Leave Concord 1 26 am II 59 p m Leave Charlotte. ... 2 25am 100pm Leave Spartanburg. 536am 3 34pm Leave Greenville. .. 6 50am 4 48pm Arrive at Atlanta. . . 1 20p m 10 40 p m " Daily. TRAINS GOING NORTH. May 29th, 1887. o.53, Leave Atlanta 7 00 p m b 40am Arrive Greenville... 104am 234pm Arrive Spartanburg. 2 19 am 346pm Arrive Charlotte. ... 5 05am 625pm Arrive Concord 6 01 a mi 7 23pm Arrive Salisbury. ... 645am 8 01pm Arrive High Point. 7 56 a mi 9 13 p m Arrive Greensboro. . 8 28 a ml 9 40 pm Arrive Salem 11 30 a mj H2 30 a m Arrive Hillsboro. ... 3 50pm f2 34am Arrive Durham ' 12 47 p m 12 07 a m Arrive Chapel Hill. fl 20pm ........ .. Arrive Raleigh 244pm f6 30 a m Arrive Goldsboro. . . 4 30 p m til 20 a m Arrive Danville.... 10 10 a m 1129 pm Arrive Drake's Br'ch 12 45 p m 2 10 a m Arrive Keysville.... 104pm 302am Arrive Burkeville. . . 1 42 p m 3 55am Arrive Richmond. . . 3 50 p m 6 15 a m Arrive Lynchburg.. 115 pm 2 00am Arrive Charl'tt sville 340pm 4 10 am Arrive Washington. 8 23pm 8 10 am Arrive Baltimore. . . 11 25 p m 10 03 a m Arrive Philadelphia 300am 12 35pm Arrive New York. . 620am 3 20pm tDaily except Sunday. SLEEPING-CAR SERVICE. On trains 50 and 51, Pullman Buffet Sleepers between Atlanta and New York. On Trains 52 and 53, Pullman Buffet Sleepers between Washington and Montgomery, Wash ington and Augusta. Pullman Sleeper bet ween Richmond and Greensboro. Pullman Sleeper between Greensboro and Raleigb. Pullman Parlor Car between Salisbury and Knoxville. Through tickets on sale at principal stations to all points. For rates and information apply to any agent of the company, or to SOL. HAAS, J AS. L. TAYLOR, . Traffic Manager. Gen. Pass. Agent. WASHINGTON. II." C. GLORIOUS PROSPECT FOR Magnificent Crops! THE FARMERS ARE HAPPY AND- We are of It! Their prosperity is the. prosperity of the mer7 chant. The terrible ordeal of , hard times the severest ever known in their histbry will.not be forgotten.norwill .it aU to teach a most vain-, able - lesson. One of the - lessons is, that . goods should be bought where they - can be had cheapest. THE BOSS INSTALLMENT HOUSE', At 218, South Wilmington St., Raleigh, N. C.t keeps on ha nd .A. Splendid Stock Of all kinds of Furniture,' Clocks," Pictures, &c. and all we ask is that oar friends,- when they come to the city, shall call and Ioolthrough our stock. It will cost you nothing. ' and we .are always glad to show our goods. We. have opened this House to sell goods, and we are going to do it, if if lour prices and fair dealing can avail anything. Look for the RED SIGN, on Wilmington St., near Market Place. A. G-. Rhodes & Co. GRASS AND CLOVER All - varieties of the Freshest, Cleanest and Best Stocks that can be obtained. Write for prices and Descriptive. List. SEED WHEAT, RYE, OATS, BARLEY, Etc. We carry the LARGEST STOCKS of all new and standard varieties in the United States. Correspondence; solicited. Prices and samples on ap: plication."" - .v"- ';: ;' - .-; :T:w:OOD'-& SONS, Seedsmein,; A TRUSTEE'S SALE ! ZMZen's, Boys' and. OliilcLren's CLOTHING, HATS, SHOES, &c, To be closed out to wind up the affairs of the Trusteeship. See the BIGGEST BARGAINS of . the day. FLAITED-S020M DEESS SHIRTS M? 83 CENTS EACH, WORTH 81.50. C. G. Wtating, Trustee FOR R. B. ANDREWS & CO. RYTTENBERG BROS. Trade Palace! GEAY BLOCK, "WINSTON, N. G. NO TIME LIKE THE PRESENT TO SECURE Unparalleled Bargains. The people are overwhelmed at the vast array of inducements we offer, and our willingness to give full value for every dollar spent with us, secures the favor and confidence of our patrons, and fixes be yond all question our claim to the distinction of : Leaders In Our Line! Strongly protesting against the common practice of trickery and deception, the low prices we - name for -first class articles, strike with terror all competition. . We know the wants of all classes. We . supply, them in the most satisfactory manner. We are the recognized authority on Fashion and OUR IMMENSE STOCK THIS SEASON, EMBRACING EV ERYTHING NEW AND : ELEGANT, maintains our reputation. We nsk you to lookat the complete line of ... Fashionable Fabrics! that arc burdening our shelves and counters. Com pare our prices with any house in the city, and we do not fear the result. We show all of the . LATEST STYLE WRAPS j; at marvelously low figures. Full line' of NOTIONS AND MILLINERY I1 " v- . , And with a first-clas Milliner and Dress Maker in the house, we flatter ourselves that we are able to. meet the wants of all. ( . ' r ' ' j ' Make your headquarters at " : - . t The Trade Palace, When you visit Winston: and eave money on al your purchases. Very respectfully, . RYTTENBERG BROS. Home-Raised Seeds! Better adapted to our soil and climate than any others. Ilaving enlarged my operations and re dnced my prices, I am hoping to enlarge my circle of trade correspondingly. The experience of every year shows more ana more - the superiority of Natiyk Sekps. -sr,.. . Send for catalogues and try them one year. J. W. VANBIVEB, Seedsman, WeavemUe, N. C , SEEDS
The Progressive Farmer (Raleigh, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 28, 1887, edition 1
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