THE WISCONSIN FARMERR.



             WIT AND WISDOM.

   During the Seven Years' War, an alchymis
 offerred his services to Ferdinand, Duke o
 Brunswick, for the purpose of converting iroe
 into gold. "By no means," answered th,
 duke, " I want iron to fight the French; ant
 as for gold. I get it from England. But i
 you are able to convert mice and rats inti
 calves and oxen you are my man. The for
 mer make great havoc in my military stores
 and the latter I stand in great need of.'

   A German journal relates the following
annecdote on the authority of a traveller re
cently returned from  Africa:-" A wealthj
Arab residing near the frontiers of Morocco
lately paid his first visit to Algiers, and wvai
present at a ball. On his return home he
said to his wives, " wl hat strange creature,
these French women arel Would you believe
it-they absolutely carry an open umbrellE
under their petticoats!' Such was the ideai
formed of crinoline by this son of Malbomet.'

  A gentleman hearing that two of his femalf
friends had quarreled, asked "Did they call
each other ugly ?" '-No." "Or old?" T "No."
" Well, then, we can soon make them friends
again."
  David thus describes the gentleman: " Ie
that walketh upright, and worketh righteous.
ness, and speaketh the truth in his heart."

  Sincere desire after God, and actual com-
munion with Him, constitute the real life of
religion.-Chapin.

  We should round every day of stirring ac-
tion with an evening of thought. We learn
nothing from our experience unless we muse
upon it.

  In the register of the parish of Eckington
is to be found the following curious staoza,
written by a poetical vicar towards the close
of the seventeenth century:
        "Our grandfathers were Painst,
        Our father. Oliveritne,
        We their nons are Atbeists,
        Sure our sons will he queer ones."

  I hate anything that occupies more space
than it is worth. I hate to see a load of band-
boxes go along the street, and I hate to see a
parcel of big words without anything in
them.-aizlitt.

  A good-for-nothing fellow left his wife in a
great rage telling her he would never come
back until he was rich enough to come in a
carriage. For once he kept his word-being
trundled home drunk in a wheelbarrow.
  Captain Berry, of South Carolina, is a fierce
patriot. as can easily be seen from the remark
he made:-" I would rather be hung in South
Carolina," said be, *' than die a natural death
in any other State."



  MORALs OF THE NAVY.-A maiden of uncer-
tain age, whose nephew had just passed his first
examination for the navy, writes to us how
shocked she is to hear from her youthful rela-
tive that "a sea captain in transport often
hugs the shore," and that he never even re-
ceives a repremand for such indecorous con-
duct.

          DOMESTIC ECONOMY.

  SQUASM PuDDoio.-A quart of well stewed
and sifted squash, a quart of grated or fine-
ly chopped bread, a teaspoonful of salt, six
eggs, a pound of sugar, any flavoring you
like, and a quart or three pints of gool milk,
will make a nice pudding.  If convenient,
line the pudding dish with thin potatoe paste.
Bake well and serve warm.

  FLOUR AND INDIAN PDDINna.-Four table-
spoonfuls of flour, four of Indian meal, four
eggs, one quart of boiling milk, one cup of
molasses, one teaspoonful of salt; pour a cup
of cream, or a cup of milk with a trifle of but-
ter over it just as it goes to the oven. Bake
three hours.

SAUCES FOR ANY PUDDINGS.-Fruit Sauce-
Stew a dozen plums or cherries, or a couple
of peeled and cored apples. Boil a pint of
cream, or good milk, and pour it over a pound
Of powdered sugar; add the fruit, and, if you
choose, flavor.

Soups.-The season for soups has come round
again. It is surprising how few families make
ise of this most palatable and economical ar-
ticle of diet. A bone of beef or mutton, a part
of a fowl, or a pound of any fresh meat, prop-
erly prepared with vegetables and seasoned,
will, if nicely gotten up, serve more satisfac-
orially for a dinner than many a one that is
ierved at greater cost. Of whatever meat soup
s to be prepared, it should be carefully washed,
tot soaked, and then placed in water quite cold
bringing this, very slowly, to a scald. If boil-
id at all, it should only be after a long sim-
nering. This will bring out all the natural
uice of the meat so that when ready for the
easoning, and such vegetables as you choose
o add, the scraps of meat may all be skim-
ned out without lose.



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