TE1 WICOQNSIN FARMU8.



to go without crea king; if it did, we might b
sure the springs were broke   There is n
doubt that the constant demand for medicine
remedies from patients of this class lead t-
their overuse; often in the case of cathartiom
sometimes in that of opiates.
   I will venture to say this, that if every ape
 cific were to fail utterly; if the cinchona tree
 all died out, and the arsenic mines were ex
 hausted, the sulphur regions burned up; i
 every drug from the vegetable, animal am
 mineral kingdoms were to disappear from th4
 market; a body of enlightened men, organized
 as a distinct profession, would be required jug
 as much as now, and respected and trustee al
 now, whose province should be to guard against
 the causes of disease; to eliminate them, ii
 possible, when still present; to order all thf
 conditions of the patient so as to favor the ef.
 forts of the system to right itself, and to givi
 those predictions of the course of disease which
 only experience can warrant, and which, in sa
 many cases, relieve the exaggerated fears of
 sufferers and their friends, or warn them in
 season of impending danger.  Great as the
 loss would would be, if certain active remedies
 could no longer be obtained, it would leave the
 medical profession the most essential part of
 its duties, and all, and more than all its pres-
 ent share of honors; for it would be the death-
 blow to charlatanism, which depends for its
 success almost entirely on drugs, or at least on
 a nomenclature that suggests them.
 There is no offence, then, or danger, in ex-
 pressing the opinion that, after all that has
 been said, the community is still overdosed.
 The best proof of it is that no families take so
 little medicine as those of doctors, except those
 of apothecaries, and that old practitioners are
 more sparing of active medicines than younger
 ones.

       DOMESTIC ECONOMY.

           Leg of Mutton Roasted.

  A leg of mutton intended for roasting should
be kept longer than for boiling; it should be
carefully attended to during the time it is hung
up, constantly wiped to prevent any mustiness
gathering on the top and below the flap, and
in hot weather lightly dusted with flour or pW
per to keep off the flies. The kernel in the fat
on the thick part of the leg should be taken
out by the butcher, for it taints first there;
and the bloody part of the neck should also be
cut off when first brought in.
  Remove the thick skin very carefully; trim
off the piece of flank that adheres to the fat,
and flatten the fat with a cutlet-beater or chop-
per; cut off the knuckle, and niek the cramp
bone, to allow it to become more plump, " in
haunch. Put a little salt and water into the
Iripping-pan to baste the met at first; but
than use only its own gravy. Serve with jelly.



  A leg of -mutton is usually. routed whole,
but can be divided advantageously for a small
family. Cut the knuckle into a good sized
joint, and boil it until tender; but pat a coarse
paste over the lower part of the thick end to
keep in the gravy, and roast it; er if the skin
be raised gently from the outside of the leg,
to about six or seven inches wide, two or three
good slices may he cut off for steaks, and the
skin then fastened down with skewers.-Cook
Book.

            Steamed Brown lread.

  Take two quarts of sweet skim milk, one
tablespoonful of saleratus, one of salt, half a
cup of molasses; put in equal quantities of rye
and Indian meal until the dough is as stiff as
can be conveniently stirred with a spoon, then
put it in two two-quart tins.  Place sticks
across the bottom of the kettle to keep the wa-
ter from the bread; place one of the tins on
these, and the other in a tin steamer on the top
of the same kettle, and let it steam three hours.
Care should be taken to keep the water boiling,
while the bread is cooking. When done, put
it in a warm oven long enough to dry the top
of it, not bake it. Yeast can be used instead
of saleratus, if any prefer it, but the bread
must rise well before putting it in the kettle.


HoW TO SAVE LAMP CHInNVys.-It is said
Lhat by putting the chimneys into lukewarm
water, heating the water to boiling, and then
3ooling slowly, the glass will be so toughened
is to render it stronger and less liable to break-
ige. In cold weather lamp chimneys are lia-
ble to break on first lighting the lamp. To
ivoidthis, raise the wick slowly, which will
heat the chimney gradually, and when extin-
uishing the light, tarn the wick down slowly,
to that the chimney will cool off gradually.
ly observing these hints, you will save quite
an item in lamp chimneys in the course of a
rear.

WASHING FLANNEL WITHOUT SHRINKING.-
dake a strong suds and put in your flannel or
white woolen stockings while the water is boil-
ig hot. Then squeeze and pound them with
a pestle till the water is cool enough to put
,our hands to the work. You will find there
ls ittle need of rubbing. Rinse in water as
Lot as the hnds ill bw. If there is a  little
ap remaining in the rinsing water, it is all
te better. The s6oner they are dried the less
hey will shrink. This method, from an old
housekeeper; is sure to prove just the right way,
s strictly followed.-Plowman.

Rosz SALVz.-Four ounces best olive oil;
ne ounce spermaceti; one ounce white wax;
ight drops attar of roses. Melt over a slow
re



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