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TRAILL, AUTIIOKKHS OP THE " BACKWOODS OF CANADA," &C., &C., &C. WHWTJS. IEIDSirE®S>7. CHRISTMAS DAT IN THE BACKWOODS. TORONTO, C.W. : PRINTED AT THE OLD COUNTRYMAN OFFICE. ■^f 1855. % ENTERED according to the Act of the Provincial I^egi^lature in the year one thousand eight hundred and fifty-five, in the Office of the Registrar of the Province of Canada. % ire, in the ice of the Dedicatiot Preface . . lotroducto Ag^e • • • . Apples, Pe fieer* • • • • • Bees • Borrowing. Bread-makii Buckwheat Cakes, &c • . Carpets, Ho Canada, Leti Candle-Makii Cheese do Coffee and T Com, Indian Caring of Fii M( Dairy •••••• Dysentery ... Dying Wool, Fish .....••• Fire .....••• Fruits, Qatne< ,1 I *. f- ■ il::- • TABLE OF CONTENTS. . I Dedication i v Preface Introductory Remarks* 14 Ague 197 Apples, Pears, Cherries 67,79 Beer... ; 136 Bees 201. Borrowing 38 Bread-making, &c., &c 91 Buckwheat 109 Cakes, &o i ^.... 101 Carpets, Home-made 177 Canada, Letters from* • 214 Candle-Making, 168 Cheese do *. 185 Coffee and Tea, Substitutes for. •. 133 Com, Indian 112 Curing of Fish 159 " Meat 148 Dairy Dysentery [Dying "Wool, &c< 180 199 172 iFish 159 Ipire 194 bruits, ,. 79 mme< • 153 VI FEMALK EMIORANl'S GUIDK. Gardening Knitting, • .60 178 Land, Value of 49 Letters From Canada 214 Miscellaneous Matter •. 221 Months, Sammary of operations in 202 to 2L3 Oatmeal*.. 110 Peaches 87 Poetry i22 Poultry .».•►......»►.*.............. 190 Potatoes ••.•• • 122 Pumpkins 127 Property, Security of .• 66 Productions, Natural, of Canada • 202 • • * » ■;,'■. ft^'pi Rice, Indian* 107 'Settlement, Description of New « Ship Stores • • « Soap-Making* • • • • Sugar, Making of Maple* ....*...< Vegetables* * • • VenisoA Wad.Fruits*... ....... ........ Wpo1..«-.--«-«-.. ••• 51 41 ....163 ....141 62, 130 ....161 .....80 ....171 »»««*••»« ■- ' ' ■ * «*tr»( *«»* ' • * ^ • "I lf;T ,^i,,\ C.*!-* »*.•> ^ < . • • •»•■ 1 t • »f .««•» .#.»••.•, t. «t'>4ftv •,>«t>'^ <«(••> Table to ca " " Stei : Lac " She " To " Wa " Leni " Intel " Usel Emigrants, I safely. • . . Crown Landi Deaths and ( Canada, Con Deaths, Com Wheat, Avei Products Ag Temperature Comparatii House, I Comparati^ sons, and ences in i Tariff : — New, ofDu Postage :— New Book I #!)«. >>>>•<>«» a •■•»•'» ''t'rjj CONTENTS OF APPENDIX. Table to calculate equivalent value of Currency and Cents 4 " " Sterling Money and Currency. • 5 '^ LandMeasure •• 9 " Short Weight into Long Weight and Long Weight into Short 11 " To buy and sell by the Great Hundred. 11 " Wages, to Calculate 12 " " Income and Expenses 30 " Length and Breadth of Imperial Acre, &c 9 " Interest Tables •• 12 " Useful Information to Farmers 7, 13 Emigrants, Information as to transmitting Moneys to Europe safely. • 36 Crown Lands, Conditions to be Observed 36 Deaths and Census of Deaths in the Canadas in 1853. 12 Canada, Condition jof. Collated from Census Returns 14 to 24 Deaths, Comparative Ratio of, in the Canadas and United States 27 Wheat, Average Produce of in ditto 29 Products Agricultural, Comparison of in ditto 40 Temperature and Climate : — Comparative Meteorology in Toronto, U. C, and High-field House, Nottingham, England 37 Comparative Mean Temperature for the year and different sea- sons, and also the extremes of Temperature and climatic differ- ences in various parts of Europe and America. 10, 38 Tariff :— New, of Duties, to come into operation first of April, 1855* • • • 31 Postage :— New Book Regulations ♦ 40 ^^- ■ -^M-,y-. '^.^ f >i r 1 >., ,)(,. >} 3 vh> 9f If ,f<. biSr,A j*i! j-: :/ x.fn vu \ > It.-. '•«•'•*«• /; ,'■''•- ':''», i tl> .. ., ^' :-u f>.' 4 *.i » yii.^!' * • • » • . . 'A Tf't ,.- ! ■. * ■» ■•.•' ■•, . t:.C .ili.-^ . / , i,. Among tl tion of the ( for the use for the most duties which unprepared t As a geni minds for so to exert ther therto been s how it is to this is, that tl tunities of ac< tained under aging ; while the land of tl grief for the f this new coun failures, unus( adopt in ally c of cheerful ad come them de .. *•>( i?!vttt i ;,ii ■mM. ■i. ■u,a;; ..n ■'I'O ,-.-.'.;rf\ H ■ ... 'yU P KE F A C E . Among the many books that have been written for the instruc- tion of the Canadian emigrant, there are none exchisively devoted for the use of the wives and daughtera of the future settler, who for the most part, possess but a very vague idea of the particular duties which they are destined to undertake, and are often totally unprepared to meet the emergencies of their new mode of life. As a general thing they are told that they must prepare their minds for some hardships and privations, and that they will have to exert themselves in a variety of ways to which they have hi- therto been strangers ; but the exact nature of that work, and how it is to be perforrued, is left untold. The consequence of this is, that the females have everything to learn, with few oppor- iunities of acquiring the requisite knowledge, which is often ob- iained under circumstances, and in situations the most discour- aging ; while their hearts are yet filled with natural yearnings after the land of their birth, (dear even to the poorest emigrant), with grief for the friends of their early days, and while every object in this new country is strange to them. Disheartened by repeated failures, unused to the expedients which the older inhabitants adopt in ally case of difficulty, repining and disgust take the place of cheerful activity ; troubles increase, and the power to over- come them decreases ; domestic happiness disappears. The wo- B PREFACE. f I man toils on heart-sick and pining for the home she left behind | her. The husband reproaches his broken-hearted partner, and both blame the Colony for the failure of the individual. Having myself suffered from the disadvantage of acquiring all | my knowledge of Canadian housekeeping by personal expeiience, and having heard other females similarly situated lament the want of some simple useful book to give them an insight into the cus- toms and occupations incidental to a Canadian settler's life, I have taken upon me to endeavor to supply this want, and have with] much labour collected such useful matter as I thought best calcu- 1 lated to afford the instruction required. As even the materials differ, and the method of preparing food varies greatly between the colony and the Mother-country, I have given in this little book the most approved recipes for cooking cer- tain dishes, the usual mode of manufacturing maple-sugar, soap, I candles, bread and other articles of hoi\aghold expenditure ; in short, whatever subject is in any way connected with the manage- ment of a Canadian settler's house, either as regards economy or profit, I have introduced into the work for the benefit of the future | settler's wife and family. v As this little woik has been written for all classes, and more par- ticularly for the wives and daughters of the small farmers, and a| part ot it is also addressed to the wives of the labourer and me- chanics, I aimed at no beauty of style. It was not written with I the intention of amusing, but simply of instructing and advising. ■^' PREFACE. XI T might have offered my female friends a work of fiction or of amusing facts, into which it would have been an easy matter to have interwoven a mass of personal adventure, with useful inform- ation drawn from my nvvn experience during twenty-two years sojourn in the C( ony ; but I well knew that knowledge conveyed through such a medium is seldom attended with practical results ; it is indeed something like searching through a bushel of chaff to discover a few solitary grains of wheat. I therefore preferred col- lating ray instruction into the more homely but satisfactory form of a Manual of Canadian housewifery, well contented to abandon the paths of literary fame, if I could render a solid benefit to those of my own sex who through duty or necessity are about to become sojourners in the Western Wilderness. It is now twenty years ago since I wrote a work with the view of preparing females of my own class more paiticularly, for the changes that awaited them in the life of a Canadian emigrant's wife. This book was entitled " Letters from the Backwoods of Canada " and made one of the volumes in Knight's " Library of Useful and Entertaining Knowledge," and was, I believe, well re- ceived by the public ; but as I had then been but a short time revsident in the country, it was necessarily deficient in many points of knowledge which I have since become aware were essen- tial for the instruction of the emigrant's wife. These deficiencies I have endeavoured to supply in the present work, and must here acknowledge with thanks the assistance that I have leceived from several ladies of my acquaintance, who have kindly supplied me with hints from their own experience on various matters. • To Mr. W. McKyep, Mra. McKyes and Miss McKyes I am :■ I PREFACE. i!i largely indebted for much useful information ; also to Mrs. Stewart of Auburn jDouro, and her kind family; and to Misses A. and M. Ferguson ; with many others, by whose instruction I have been largely benefitted ; and take the present opportunity of publicly acknowledging my obligations. Hoping that my little volume may prove a useful guide, I dedi- cate it with heartfelt good wishes to the Wives and Daughters of the Canadian Emigrant. INTRODUCTORY REMARKS, ADDRESSED TO HUSBANDS AND FATHERS. Before the master of the household fully decides upon taking so important a step as leaving his native land to become a settler in Canada, let him first commune with himself and ask the important question, Have I sufficient energy of character to enable me to con- form to the changes that may await me in my new mode of life?^ Let him next consider the capabilities of his partner; her health and general temper; for a sickly, peevish, discontented person will make but a poor settler's wife in a country where cheerfulness of mind and activity of body are very essential to the prosperity of the household. In Canada persevering energy and industry, with sobriety, will overcome all obstacles, and in time will place the very poorest family in a position of substantial comfort that no personal exertions alone could have procured for them elsewhere. To the indolent or to the intemperate man Canada offers no such promise ; but where is the country in which such a person will thrive or grow wealthy? He has not the elements of success within him.— It is in vain for such a one to cross the Atlantic ; for he will bear with him that fatal enemy which kept him poor at home. The active, hard-working inhabitants who are earning their bread honestly by the sweat of their brow, or by the exertion of mental power, have no sympathy with such men. Canada is not the land for the idle sen- sualist. He must forsake the error of his ways at once, or he will sink into ruin here as he would have done had he staid in the old country. But it is not for such persons that our book is intended. TO WIVES AND DAUGHTERS. As soon as the fitness of emigrating to Canada has been fully de- cided upon, let the females of the family ask God's blessing upon their undertaking ; ever bearing in mind that " unless the Lord build 14 FEMALE EJnGRANT S GUIDE. SI 1^ IV ■If jit I •li the house, their labour is but lost that build it ; unless the Lord keep the city, the watchman waketh but in vain." In all their trials let them look to Him who can bring all things to pass in His good time, and who can guard them from every peril, if they will only believe in His promises, and commit their ways to Him. As soon, then, as the resolution to emigrate has been fixed, let the females of the house make up their minds to take a cheerful and ac- tive part in the work of preparation. Let them at once cast aside all vain opposition and selfish regrets, and hopefully look to their fu- ture country as to a land of promise, soberly and quietly turning their attention to making the necessary arrangements for the import- ant change that is before them. Let them remember that all practical knowledge is highly valuable in the land to which they are going. An acquaintance with the homely art of baking and making bread, which most servants and small housekeepers know how to practice, but which many young females that live in large towns and cities where the baker supplies the bread to the family, do not, is necessary to be acquired. Cooking, curing meat, making butter and cheese, knitting, dress- making and tailoring — for most of the country-people here make the everyday clothing of their husbands, brothers or sons — are good to be learned. By ripping to pieces any well-fitting old garment, a suitable pattern may be obtained of men's clothes ; and many a fair hand I have seen occupied in making garments of this description. For a quarter of a dollar. Is. 3d., a tailor will cut out a pair of fine cloth trowsers ; for a coat they charge more ; but a good cloth is always better to have made up by a regular tailor : loose summer coats may be made at home, but may be bought cheap, ready-made, in the stores. My female friends must bear in mind that it is one of the settler's great objects to make as little outlay of money as possible. I allude to such as come out to Canada with very little available capital ex- cepting what arises from the actual labour of their own hands, by which they must realize the means of paying for their land or the rental of a farm. Everything that is done in the house by the hands of the family, is so much sasred or so much earned towards the pay- II' IXTKODUCTORY REMARKS. 15 ing for the laud or building houses and barns, buying stock or carry- ing on the necessary improvements on the place : the sooner this great object is accomplished, the sooner will the settler and his family realize the comfort of feeling themselves independent. The necessity of becoming acquainted with the common branches of household work may not at first be quite agreeable to such aa have been unaccustomed to take an active part in the duties of the house. Though their position in society may have been such as to exempt them from what they consider menial occupations, still they will be wise to lay aside their pride and refinement, and apply them- selves practically to the acquirement of such useful matters as those I have named — if they are destined to a life in a colony— even though their friends may be so well ofl' as to have it in their power to keep servants, and live in ease and comfort. But if they live in a country place, they may be left without the assistance of a female-servant in the house, a contingency which has often happened from sudden ill- ness, a servant's parents sending for them home, which they will often do without consulting either your convenience or their daughter's wishes, or some act on the part of the servant may induce her to be discharged before her place can be filled ; in such an emergency the settler's wife may find herself greatly at a loss, without some know- ledge of what her family requires at her hands. I have before now seen a ragged Irish boy called in from the clearing by his lady- mistress, to assist her in the mystery of making a loaf of bread, and teaching her how to bake it in the bake-kettle. She had all the re- quisite materials, but was ignorant of the simple practical art of making bread. Another who knew quite well how to make a loaf and bake it too, yet knew nothing of the art of making yeast to raise it with, and so the family lived upon unleavened cakes, or dampers, as the Austra- lians call them, till they were heartily tired of them : at last a set- tler's wife calling in to rest herself, and seeing the flat cakes baking, asked the servant why they did not make raised bread : " Because we have no yeast, and do not know how to make any here in these hor- rible backwoods," was the girl's re])ly. The neighbour, I dare say, was astonished at the ignorance of both mistress and maid ; but she gave- them some hops and a little barm, and told- the girl how to 16 1E3IALE EMIGRANTS GUIDK. Ml make the yeast called hop-rising ; and this valuable piece of know- ledge stood them" in good stead: from that time they were able to I make light bread ; the girl shrewdly remarking to her mistress, that a little help was worth a deal of pity. A few simple directions for] making barm as it is here practiced, would have obviated the difiS- culty at first. As this is one of the very first things that the house- 1 wife has to attend to in the cooking department, I have placed the raising and making of bread at the beginning of the work. The making and baking of really good household bread is a thing of the greatest consequeuce to the health and comfort of a fa-| mily. As the young learn more quickly than the old, I would advise' the daughters of the intending emigrant to acquire whatever useful arts | they think likely to prove serviceable to them in their new country. Instead of suffering a false pride to stand in their way of acquiring | practical household knowledge, let it be their pride — their noble, ho- nest pride — to fit themselves for the state which they will be called | upon to fill — a part in the active drama of life ; to put in practice that which they learned to repeat with their lips in childhood as a portion of the catechism, " To do my duty in that state of life, unto which it may please God to call me." Let them earnestly believe that it is by the will of God that they arc called to share the fortunes of | their parents in the land they have chosen, and that as that is the state of life they are called to by his will, they are bound to strive to do their duty in it with cheerfulness. There should therefore be no wavering on their part; no yielding to prejudices and pride. Old things are passed away. The greatest heroine in life is she who knowing her duty, resolves not only to do it, but to do it to the best of her abilities, with heart and mind bent upon the work. I address this passage more especially to the daughters of the emigrant, for to them belongs the task of cheering and upholding their mother in the trials that may await her. It is often in consi- deration of the future welfare of their children, that the parents are, after many painful struggles, induced to quit the land of their birth and the homo that was endeared to them alike by their cares and their joys ; and though the children may not know this to be the INTBODUCTOBT BEMASKS. 17 main-spring that urges them to make the sacrifice, in most cases it is so ; and this consideration should have its full weight, and induce the children to do ail in their power to repay their parents for the love that urges them to such a decision. The young learn to conform more readily to change of conntry than the old. Novelty has for them a great charm : and ther hope is more lively in the young heart than in the old. To them a field of healthy enterprise is open, which they have only to enter upon with a cheerful heart and plenty of determination, and they will hardly fail of reaching a respectable state of independence. The wives and daughters of the small farmers and of the working class, should feel the difficulties of a settler's life far less keenly than any other, as their habits and general knowledge of rural affairs have fitted them for the active labours that may fall to their lot in Ca- nada. Though much that they have to perform will be new to them, it will only be the manner of doing it, and the difference of some of the materials that they will have to make use of : enured from child- hood to toil, they may soon learn to conform to their change of life. The position of servants is much improved in one respect : their services are more valuable in a country where there is less competi- tion among the working class. They can soon save enough to be independent. They have the cheering prospect always before them : It depends upon ourselves to better our own condition. In this coun- try honest industry always commands respect : by it we can in time raise ourselves, and no one can keep us down. Tet I have observed with much surprize that there is no class of emigrants more discontented than the wives and daughters of those men who were accustomed to earn their bread by the severest toil, in which they too were by necessity obliged to share, often with pa- tience and cheerfulness under privations the most heartbreaking, with no hope of amendment, no refuge but the grave from poverty and all its miseries. Surely to persons thus situated, the change of country should be regarded with hopeful feelings ; seeing that it opens a gate which leads from poverty to independence, from present misery to future comfort. 18 FEMALE EiaORANTa GUIDE. 1:. ♦1,' w W ■iii At first the strangeness of all things around them, the loss of fa- miliar faces and familiar objects, and the want of all their little house- hold conveniences, are sensibly felt ; and these things make them un- comfortable and peevish : but a little reasoning with themselves would show that such inconveniences belong to the nature of their new position, and that a little time will do away with the evil they complain of. After a while new feelings, new attachments to persons and things, come to fill up the void : they begin to take an interest in the new duties that are before them, and by degrees conform to the change ; and an era in their lives commences, which is the begin- ning to them of a better and more prosperous state of things. It frequently happens that before the poor emigrant can settle upon land of his own, he is obliged to send the older children out to service. Perhaps he gets employment for himself and his wife, on some farm, where they can manage to keep the younger members of the family with them, if there is a small house or shanty convenient, on or near the farm on which they are hired. Sometimes a farmer can get a small farm on shares ; but it is seldom a satisfactory mode of rental, and often ends in disagreement. As no man can serve two masters, neither can one farm support two, unless both parties are which rarely happens, quite disinterested and free from selfishness, each exacting no more than his: due. It is seldom these partnerships turn out well. There is an error which female servants are very apt to fall into in this country, which as a true friend, I would guard them against committing. This is adopting a free and easy manner, often border- ing upon impertinence, towards their employers. They are apt to think that because they are entitled to a higher rate of wages, they are not bound to render their mistresses the same respect of man- ners as was usual in the old country. Now, as they receive more, they ought not to be less thankful to those who pay them well, and should be equally zealous in doing their duty. They should bear in mind that they are commanded to render " honor to whom honor is due." A female servant in Canada whose manners are resnectful INTRODUCTORY ADDRESS. t 19 and well-bchavecl, will alwavs be treated with consideration and even with affection. After all, good-breeding is as charming a trait in a servant as it is in a lady. Were there more of that kindly feeling existing between the upper and lower classes, both parties would be benefitted, and a bond of union established, which would extend be- yond the duration of a few months or a few years, and be continued through life : how much more satisfactory than that unloving strife where the mistress is haughty and the servant insolent. But while I would recommend respect and obedience on the part of the servant, to her employer I would say, treat your servants with consideration : if you respect her she will also respect you ; if she does her duty, she is inferior to no one living as a member of the great human family. The same Lord who says by the mouth of his apostle, " Servants obey your masters," has also added, " and ye mas- ters do ye also the same, forbearing threatening ; knowing that your master also is in heaven, and that with him there is no respccf of persons." . Your servants as long as they are with you. are of your household, and should be so treated that they should learn to look up to you in love as well as reverence. If they are new comers to Canada, they have everything to learn ; and will of course fed strange and awkward to the ways of the co- lony, and require to be patiently dealt A^iih. They may have their regrets and sorrows yet rankling in their hearts for tl^se dear friends they have left behind them, and require kindness and sympathy. — Remember that you also are a stranger and sojourner in a strange land, and should feel for them and bear with them as becomes Chris- tians. Servants in Canada are seldom hired excepting by the month. — The female servant by the full calendar month ; the men and boys' mouth is four weeks only. From three to four dollars a month is the usual wages given to female servants ; and two, and two dollaj's'and a half, to girls of fourteen and sixteen years of age, unless they »re very small, and very ignorant of the work of the country ; then less is given. Indeed, if a young girl were to give her services for a 20 KEMALE EMIGRANT S GUIDE. 1. iiii! month or two. with a good clever mistress, for her board alone, she would be the gainer by the bargain, in the useful knowledge which she would acquire, and which would enable her to take a better place, and command higher wages. It ia a common error in girls coming direct from the old country, and who have all Canada's ways to learn, to ask the highest rate of wages, expecting the same as those who are twice as efficient. This is not reasonable ; and if the demand be yielded to from necessity, there is setdom much satisfaction or har- mony, both parties being respectively discontented with the other. The one gives too much, the other docs too little in return for high wages. Yery little if any alteration has taken place nominally in the rate of servants' wages during twenty-one years that I have lived in Ca- nada, but a great increase in point of fact. * Twenty years ago the servant-girl gave from Is. 6d. to 2s. Gd. a yard for cotton prints, 10s. and 12s. a pair for very coarse shoes and boots : common wliite ca- lico was Is. and Is. 3d, per yard, and other articles of clothing in I proportion. Now she can buy good fast prints at 9d, and lOd., and some as low as 7jd. and 8d. per yard, calicoes and factory cottons from 4jd. to 9d. or lOd. ; shoes, light American-made and vecy pretty, from 4s. 6d. to 7s. 6d., and those made to order 6s. 3d. to 7s. 6d. ; boots 10s. ; straw bonnets from Is. 6d., coarse beehive plat, to such as are very tasteful and elegant in shape and quality, of the | most delicate fancy chips and straws, proportionably cheap. Thus while her wages remain tlio same, her outlay is decreased | nearly one-half. Bibbons and light fancy goods arc still much higher in price than I they are in the old country ; so arc stuffs and merinos. A very poor, thin Coburg cloth, or Orleans, fetches Is. or Is. 3d. per yard ; mous- selin de laines vary from 9d. to Is. 6d. Probably the time will come ■when woollen goods will be manufactured in the colony ; but thel time for that is not yet at hand. The country flannel, home-spun, home-dyed and sometimes home-woven, is the sort of material worn in the house by the farmer's family when at work. Nothing can be more suitable to the climate, and the labours of a Canadian settler's wife or daughter, than gowns made of this country flannel : it is very * Since the above statement was written the wajjes boiii of men nnd women have I borne a higher rate ; and some articles of clotliing liave been raised in |/rice. See thel tables of rates of wages and goods Ibr Vib\. INTRODUCTORY ADDRESS. 21 ilone, she gc which :ter place, la coming 3 to leani, liose who emand be on or har- )ther. The igh wages, in the rate vcd in Ca- rs ago the prints, lOs. 11 white ca- clothing iu il lOd., and | ory cottons I 3 and vecy • 6s. 3d. to sehive plat, lity, of the decreased price than] very poor, ird ; moiis- j will come but the I lome-spun, erial worni ling can be an settler's] it is very I I women have tice. Seethe durable, lasting often two or three seasons. When worn out as a decent working dress, it makes good sleigh-quilts for travelling, or can be cut up into rag-carpets, for a description of which see the at' iicle— Rag-Carpets : and for instructions in dyeing the wool or yam for the flannel see Dyeing. I have been thus minute in naming the prices of women's wearing apparel, that the carefal wife may be en- abled to calculate the expediency of purchasing a stock of clothes, before leaving home, or waiting till she arrives in Canada, to make her needful purchases. To such as can pnidcntly spare a small sum for buying clothes, I may point out a few purchases that would be made more advantageously in England or Scotland than in Canada : 1st. A stock, say two pairs a piece for each person, of good^shoes.— The leather here is not nearly so durable as what is prepared at home, and consequently the shoes wear out much sooner, where the roads are rough and the work hard. No one need encumber them- selves with clogs or pattens : the rough roads render them worse than useless, even dangerous, in the spring and fall, the only wet seasons : in winter the snow clogs them up, and you could not walk ten yards in them; and in summer there is no need of them : buy shoes instead; or for winter wear, a good pair of duffle boots, the sole overlaid with india-rubber or gutta percha. India-rubber boots and over-shoes can be bought from 4s. to 7s. 6d., if extra good, and lined with fur or fine flannel. Gentlemen's boots, long or short, can be had also, but I^do not know at what cost. Old women's list shoes are good for the house in the snowy season, or good, strongly-made carpet shoes ; but these last, with a little inge- nuity, you can make for yourself. Flannel I also recommend, as an advisable purchase : you must give from Is. 9d. to 2s. 6d. for either white or red, and a still higher j price for fine fabrics ; which I know is much higher than they can be bought for at home. Good scarlet or blue flannel shirts are worn by all the emigrants that work on land or at trades in Canada ; and e^n through the hottest summer weather the men still prefer them Ito cotton or linen. A superior quality, twilled and of some delicate check, as pale Iblue, pink or green, are much the fashion among the gentlemen ; this 22 FEMALE EMIGRANTS GUIDE. material lioxfevcr is more costly, and can hardly be bought under 3s. 6d. or 4s. a vard. A sort of ovcrshirt made full and belted in at the waist, is frequently worn, made of homespun flannel, dyed bro wn or blue, and looks neat and comfortable ; others of coarse brown li- nen, or canvas, called logging-shirts, are adopted by the choppers in their rough work of clearing up the fallows : these are not very un- like the short loose slop frocks of the peasants of the Eastern Coun- ties of England, reaching no lower than the hips. Merino or cottage stuffs are also good to bring out, also Scotch plaids and tweeds, strong checks for aprons, and fine white cotton stockings : those who wear silk, had better bring a supply for holi- day wear : satin shoes are very high, but are only needed by the wealthy, or those ladies who expect to live ia some of the larger towns or cities ; but the farmer's wife in Canada has little need of I such luxuries— they are out of place and keeping. o N D R E s s . It is one of the blessings of this new country, that a young per- son's respectability does by no means depend upon these points! of style in dress ; and many a pleasant little evening dance I have [ seen, where the young ladies wore merino frocks, cut high or low,! and prunella shoes, and no disparaging remarks were made by any! of the party. How much more sensible I thought these youngi people, than if they had made themselves slaves to the tyrant! fashion. Nevertheless, in som6 of the large towns the young people! do dress extravagantly, and even exceed those of Britain in their de- votion to fine and costly apparel. The folly of this is apparent toj every sensible person. AVheu I hear women talk of nothing butj dress, I cannot help thinking that it is because they have nothing! more interesting to talk about ; that their minds are uninformed, and! bare, while their bodies are clothed with purple and fine linen. Tol dress neatly and with taste and even elegance is an accomplishmenJ which I should desire to see practised by all females ; but to maid dress the ono engrossing business and thought of life, is vain ^di] foolish. One thing is certain, that a lady will be a lady, even in tlia plainest dress ; a vulgar minded woman will never be a lady, ia the most costly garments. Good sense is as much marked by tm iNTROnrCTORY ADPRESS. 23 t under ed in at I bro wn »rown li- )ppers in very nn- rn Coun- so Scotch ite cotton jr for h oil- ed by the the larger tie need of style of a person's dress, as by their conversation. The servant-girl who expends half her wages on a costly i»havv], or mantilla, and bon- net to wear over a fine shabby gown, or with coarse shoes and stock- ings, does not show as much sense as she who purchases at less cost a complete dress, each article suited to the other. They b^th at- j tract attention, it is true ; but in a dilloi nt degree. The man of sense will notice the one for her wisdom ; the other for her lolly.— To plead fashion, is like following a multitude to do evil. CANADA A FIELD FOR YOUNGER WORKING FEMALES. Quitting the subject of dress, which perhaps I have dwelt too long pon, I will go to a subject of more importance : the field which Canada opens for the employment of the younger female emigrants f the working class. At this very minute I was assured by one of he best and most intelligent of our farmers, that the Township of amilton alone could give immediate employment to five hundred males ; and most other townships in the same degree. "What an ducement to young girls to emigi-ate is this ! good wages, in a ealthy and improving country ; and what is better, in one where leness and immorality are not the characteristics of the inhabitants: here steady industry is sure to be rewarded by marriage with young en who are able to place their wives in a very different station from at of servitude. How many young women who were formerly ser- nts in my house, are now farnieis' wives, going to church or the the tyranlM^pjjg^ towns with their own sleighs or light waggons, and in point ung people^ dress, better clothed than myself. Though Australia may offer the temptation of greater wages to ale servants ; yet the discomforts they are exposed to, must be a at drawback ; and the immoral, disjointed state of domestic life, decent, well-conducted young women, I should think, would more n counterbalance the nominal advantages from greater wages.— e industrious, sober-minded labourer, with a numerous family of ghters, one would imagine would rather bring them to Canada, lere they can get immediate employment in respectable families ; re they will get good wages and have every chance of bettering r condition and rising in the world, by becoming the wives of iving farmers' sons or industrious artizans ; than form connex- young per hese points nee I have gh or low, ade by any Ihcse young I in their de [apparent to lothing but| lave nothing! [formed, and linen. To| ^mplishraeni )ut to mafc is vain .urn I even in tin a lady, i irked by tlii 24 FEMALE EMIGRANTS GUIDE. I I! ion3 with such characters as swarm the streets of Melbourne and Geelong, though these may be able to fill their hands with gold, and clothe them with satm and velvet. In the one country there is a steady progress to prosperity and , lasting comfort, where they may see their children become land- 1 owners after them, while in the other, thdJe is little real stability, and j small prospect of o, life of domestic happiness to look forward to. L might say, as the gi*eat lawgiver said to the Israelites, " G ood and | evil are before you, choose ye between them." Those whose destination is intended to be in the Canadian towns will find little difference in regard to their personal comforts to what tbej were accustomed to enjoy at home. If they have capital they can era ploy it to advantage ; if they are mechanics, or artizansthey will havsj have little difficulty in obtaining employment as journeymen.-| The stores in Canada are well furnished with every species of goods groceries, hardware and food of all kinds can also be obtained. Witl! health and industry, they will ha^/e little real cause of complaint. li is those who go into the woods and into distant settlements in Hi uncleared wilderness that need have any fear of encountering hardshi and privations ; and such persona should carefully consider their o qualifications and those of their wives and children before they decii upon embarking in the laborious occupation of backwoodsmen in new country like Canada. Strong, patient, enduring, hopeful m and women, able to bear hardships and any amount of bodily to] (pnd there are many suck,) these may be pioneers to open out the fores land,^ while the old-country farmer will find it much better to pi chase cleared farms or farms that are partially cleared, in improv townships, where there are villages and markets and good roads ; so doing they will escape much of the disappointment and loss, <^ well as the bodily hardships that are too often the lot of those w go back into the unreclaimed forest lauds. Whatever be the determination of the intended emigrant, let not exclude from his eru're confidence the wife of his bosom, the tural sharer of his fortunes, be the path which leads to them roiii or smooth. She ought not to be dragged as an unwilling sacrificeH^- .„ « "" ° °° ° ■pi\c lor one, the heart of the shri consent be laid c can she and plar ing opin let paren perity wi] which th dren's lot to make, will avoic Family un the buildi of his own Woman ties and a centre of j regrets, life may b( of it dim brauce of thoughts w{ are bearing mental eye, she can stil grown well, the woodbin of her curly iiig of the 1; labour from only the dee] jiiiigling of t woods. As loved in chil with the hun IMRCDUCTORY ADDRESS. 25 the shrine of duty from home, kindred and friends, without her full consent : the difficulties as well as the apparent a^l vantages ought to be laid candidly before her, and her advice and opinion asked; or how can she be expected to enter heart and soul into her husband's hopes and plans ; nor should such of the children as are capable of form- ing opinions on the subject be shut out from the family council ; for let parents bear this fact in mind, that much of their own future pros- perity will depend upon the exertion of their children in the land to which they are going ; and also let them consider that those chil- dren's lot in life is involved in the important decision they are about to make. Let perfect confidence be established in the family : it will avoid much future domestic misery and unavailing repining.-— Family union is like the key-stone of an arch : it keeps all the rest of the building from falling asunder. A man's friends should be those of his own household. Woman, whose nature is to love home and to cling to all home ties and associations, cannot be torn from that spot that is the little centre of joy and peace and comfort to her, without many painful regrets. No matter however poor she may be, how low her lot in life may be ca.:t, home to her is dear, the thought of it and the love of it clings closely to her wherever she goes. The remem- brance of it never leaves her ; it is graven on her heart. Her thoughts wander back to it across the broad waters of the ocean that are bearing her far from it. In the new land it is still present to her mental eye,* and years after she has formed another home for herself she can still recal the bowery lane, the daisied meadow, the moss- grown well, the simple hawthorn hedge that bound the garden-plot, the woodbine porch, the thatched roof and narrow casement window of her early home. She hears the singing of the birds, the murmur- ing of the bees, the tinkling of the rill, and busy hum of cheerful labour from the village or the farm, when those beside her can hear only the deep cadence of the wind among the lofty forest-trees, the jangling of the cattle-bells, or strokes of the chopper's axe in the woods. As the seasons return she thinks of the flowers that she loved in childhood ; the pale primrose, the cowslip and the bluebell, j"\vith the humble daisy and heath-flowers ; !uid what would she not give for one, just one of those old familiar flowers! No wonder that he heart of the emigrant's wife is sometimes sad, and needs to bo 26 FEMALE EMIGRANTS GUIDE. dealt gently with by her less sensitive partner ; who if she were less devoted to home, would hardly love her more, for in this attachment to home lies much of her charm as a wife and mother in his eyes. — But kindness and sympathy, which she has need of, in time reconciles her to her change of life ; new ties, new interests, new comforts arise; and she ceases to repine, if she does not cease to love, that which she has lost : in after life the recollection comes like some pleasant dream or a fair picture to her mind, but she has ceased to grieve or to re- gret ; and perhaps like a wise woman she says — " All things are for the best. It is good for us to be here." jil: ADORNMENT OP HOME. What eflfect should this love of her old home produce in the emi- grant-wife? Surpiy an earnest endeavour to render her new dwelling equally charming ; to adorn it within and without as much as cir- cumstances will permit, not expending her husband's means in the purchase of costly furniture which would be out of keeping in a log- house, but adopting such things as are suitable, neat and simple ; studying comfort and convenience before show and finery. Many in- conveniences must be expected at the outset; but the industrious fe- male will endeavor to supply these wants by the exercise of a little ingenuity and taste. It is a great mistake to neglect those little household adornments which will give a look of cheerfulness to the very humblest home. Nothing contributes so much to comfort and to the outward ap- pearance of a Canadian house as the erection of the verandah or stoup, as the Dutch settlers call it, round the building. It affords a grateful shade from the summer heat, a shelter from the cold, and is a source of cleanliness to the interior. It gives a pretty, rural look to the poorest log-house, and as it can be put up with little expense, it should never be omitted. A few unbarked cedar posts, with a slab or shin,t;led roof, costs very little. The floor should be of plank; but even with a hard dry earthen floor, swept every day with an Indian broom, it will still prove a great comfort. Those who buikl frame or stone or brick houses seldom neglect the addition of a ve- randah ; to the common log-house it is e((ually desirable ; nor need | any one waiit for climbers with which to adorn the pillars. INTRODUCTORY ADDRESS. 27 3re less chment eyes.— conciles ts arise; lich slie t dream or to re- s are for , the emi- dwelling [•h as cir- ans in the : in a log- d simple ; Many in- ,rious t'e- of a little lose little ess to the SHADE PLANTS. Among the wild plants of Canada there are many graceful climb- ers, which are to be found in almost ievery locality. Nature, as if to invite you to ornament your cottage-homes, has kindly provided so many varieties of shade-plants, that you may choose at will. First, then, I will point out to your attention the wild gi'ape, which is to be found luxuriating in every swamp, near the margin of lakes and rivers, wreathing the trees and tall bushes with its abundant fo- liage and purple clusters. The Fox-grape and the Frost-grape* are among the common wild varieties, and will produce a great quantity of fruit, which, though very acid, is far from being unpalatable when cooked^with a sufficiency of sugar. From the wild grape a fine jelly can be made by pressing the I juice from the husks and seeds and boiling it with the proportion of [sugar usual in making currant-jelly, i. e., one pound of sugar to one pint of juice. An excellent home-made wine can also be manu {pic- tured from these grapes. They are not ripe till the middle of Octo- Iber, and should not be gathered till the frost has softened them ; pom this circumstance, no doubt, the name of Frost-g-rape has been jiven to one species. The wild vine planted at the foot of some dead ind unsightly tree, will cover it with its luxuriant growth, and con- cert that which would otherwise have been an unseemly object into 3ae of great ornament. I knew a gentleman who caused a small lead tree to be cut down and planted near a big oak stump in his garden, round which a young grape was twining : the vine soon isccndad the dead tree, covering every branch and twig, and forming bower above the stump, and affording an abundant crop of fruit. The commonest climber for a log-house is the hop, which is, as you rill find, an indispensable plant iu a Canadian garden, it being the principal ingredient in making the yejist with which the household )read is raised. Planted near the pillars of your verandah, it forms graceful drapery of leaves and flowers, which are pleasing to look ^pon, and valuable either for use or sale. \ * There are many other varieties of wild grapes, some of which have, careful garden cultivation, been greatly improved. Cuttings may be fade early m April, or the young vines planted iu September or October. 28 FEMALE EMIGRANT S GUIDE. I ■ill The Canadian Ivy, or Yirginian Creeper, is another charming climber, which if planted near the walls of your house, will quickly cover the rough logs with its dark glossy leaves in summer, and in the fall delight the eye with its gorgeous crimson tints. The Wild Clematis or Traveller's Joy may be found growing in the beaver meadows and other open thickets. This also is most or- namental as a shade-plant for a verandah. Then there is the climb- ing Fumatory, better known by the name by which its seeds are sold by the gardener, " Cypress vine." This elegant creeper is a native of Canada, and may be seen in old neglected clearings near the water, running up the stems of trees and flinging its graceful tendrils and leaves of tender green over the old grey mossy branches of cedar or pine, adorning the hoary boughs with garlands of the loveliest pink flowers. I have seen this climbing Fumatory in great quantities iu the woods, but found it no easy matter to obtain the ripe seeds, un- less purchased from a seedsman : it is much cultivated in towns as a shade plant near the verandahs. Besides those already described I may here mention the scarlet- runner, a flower the humming-birds love to visit. The wild cucum- ber, a very graceful trailing plant. The Major Colvolvulus or Morn- ing Glory. The wild honeysuckle, sweet pea and prairie-rose. These last-named are not natives, with the exception of the wild or busli honeysuckle, which is to be found in the forest. The flowers are pale red, but scentless ; nevertheless it is very well worth cultivating. I am the more particular in pointing out to you how you may im- prove the outside of your dwellings, because the log-house is rough and unsightly ; and I know well that your comfort and cheerfulness of mind will be increased by the care you arc led to bestow upon your new home in endeavouring to ornament it and render it more agreeable to the eye. The cultivation of a few flowers, of vegetables and fruit, will bo a source of continual pleasure and interest to your- self and children, and you will soon learn to love your home, aud| cease to regret that dear one you have left. I write from my own experience. I too have felt all the painfui regrets incidental to a long separation from my native land and iiijl beloved early homo. I have experienced all that you who read tlii book can ever feel, and perhaps iur more than you will ever havi cause for feeling. CO The eniifi trials and hi vince twenty preceded the When I 1 of forty or fi shared the a dian, the wol distance oi* t pendent upor of the harves little handmill flour to make heard to marl around him. significance, ai been felt. Many a tal breathless inte seated beside they had won tion. Yet the settlement, an struggles with dier in fighting These old s( the country ch the axe of the lages spring u] have seen the and rivers whe waters in his through impenc had never trod foaming rocks have seen God INTRODUCTORY ADDRESS. 29 CONTRAST NOW TO PERIOD OF EARLY SETTLEMENT. The emigrants of the present day can hardly now meet with the trials and hardships that were the lot of those who came to the Pro- vince twenty years agi, and these last infinitely less than those who preceded them at a still earlier period. When I listen, as I often do, to the experiences of the old settlers of forty or fifty years standing, at a time when the backwoodsman shared the almost unbroken wilderness with the unchristianized In- dian, the wolf and the bear ; when his seed-corn had to be carried a distance or thirty miles upon his shoulders, and his family were de- pendent upon the game and fish that he brought home till the time of the harvest ; when there were no mills to grind his flour save the little handmill, which kept the children busy to obtain enough coarse flour to make bread from day to day ; when no sabbath-bell was ever heard to mark the holy day, and all was lonely, wild and savage around him. Then my own first trials seemed to sink into utter in- significance, and I was almost ashamed to think how severely they had been felt. Many a tale of trial and of enterprize I have listened to with breathless interest, related by these patriarchs of the colony, while seated beside the blazing log-fire, surrounded by the comforts which they had won for their children by every species of toil and priva- tion. Yet they too had overcome the hardships incidental to a first settlement, and were at rest, and could look back on their former struggles with that sort of pride which is felt by the war-worn sol- dier in fighting over again his battles by his own peaceful hearth. These old settlers and their children have seen the whole face of the country changed. They have seen the forest disappear beforo the axe of the industrious emigrant ; they have seen towns and vil- I lages spring up where the bear and the wolf had their lair. They have seen the white-sailed vessel and the steamer plough those lakes and rivers where the solitary Indian silently glided over ,their lonely [waters in his frail canoe. They have seen highways opened out through impenetrable swamps where human foot however adventurous had never trod. The busy mill-wheels have dashed where only the foaming rocks broke the ouward flow of the forest stream. They have seen God's holy temples rise, pointing upwards with their glit- ■li; 30 FEMALE EMIGRANT S GUIDE. tering spires "above the lowlier habitations of men, and have heard the sabbath-bell calling the Christian worshippers to prayer. They have seen the savage Indian bending there in mute reverence, or lift- ing his voice in hymns of praise to that blessed Redeemer who had called him out of darkness into his marvellous light. And stranger things he may now behold in that mysterious wire, that now conveys a whispered message from one end of the Province to the other with lightning swiftness ; and see the iron railway already traversing the Province, and bringing the far-oflf produce of the woods to the store of the merchant and to the city mart. Such are the changes which the old settler has witnessed ; and I have noted them for your encouragement and satisfaction, and that you may form some little notion of what is going on in this compa. ratj^-jly newly-settled country; and that you may form some idea of whut it is likely to become in the course of a few more years, when its commerce and agriculture and its population shall have increased, and its internal resources shall have been more perfectly developed. In the long-settled portions of the Province a traveller may almost imagine that he is in England ; there are no stumps to disfigure the fields, and but very few of the old log-houses remaining : these have for the most part given place to neat painted frame, brick or stone cottages, surrounded with orchards, cornfields and pastures. Some peculiarities he will notice, which will strike him as unlike what he has been used to see in the old country; and there are old familiar ob- jects which will be missed in the landscape, such as the venerable grey tower of tho old church, the ancient ruins, the old castles and fine old manor-houses, with many other things which exist in the old country. Here all is new ; time has not yet laid its mellowing touch upon the land. We are but in our infancy ; but it is a vigorous and healthy one, full of promise for future greatness and strength. FURNISIIIXG LOO HOUSE. In furnishing a Canadian log-house the main study should b«. unite simplicity with cheapness and comfort. It would be strangely I out of character to introduce gay, showy, or rich and costly articles of furniture into so rough and homely a dwelling. A log-house U\ better to are more a few yean Let us se comfortabh such as are plainer om excellent a to buy dra at 7s. 6d. A good dri Scotch car] spread strav cutting. A or cherry w swer at firs lars. A pie piece of twe common pic the back ai hands. If y tools, they c couches, or what the ca box or two with a flout of book-shel A set of cor; the other, d ornamental n finish and a frame^ of oa bring such ( sure to your luxuries, tha possesses if J f'ottage mav INTRODUCTORY ADDRESS. 31 heard They or lift- ho had trail ger jonveys er with jing the tie store ; and I and that } compa. e idea of irs, when ncreased, eveloped. tiy almost igure the lese have or stone , Some what he miliar oh- venerable Lstles and Q the old ng touch irous and luldbv. ^ Istrangely jy articles l:-house u better to be simply furnished. Those who begin with moderation are more likely to be able to increase their comforts in the course of a few years. Let us see now what can be done towards making your log parlour comfortable at a small cost. A dozen of painted Canadian chairs, such as are in common use here, will cost you £2 10s. You can ge^ plainer ones for 2s. 9d. or 3s. a chair : of course you may get very- excellent articles if you give a higher price ; but we are not going to buy drawing-room furniture. You can buy rocking chairs, small, at 7s. 6d. ; large, with elbows, 15s. : you can cushion them yourself. A good drugget, which I would advise you to bring with you, or Scotch carpet, will cover your rough floor ; when you lay it down, spread straw or hay over the boards ; this will save your carpet from cutting. A stained pine table may be had for 12s. or 15s. Walnut or cherry wood costs more ; but the pine with a nice cover will an- swer at first. For a flowered mohair you must give five or six dol- lars. A piece of chintz of suitable pattern will cost you 16s. the piece of twenty-eight yards. This will curtain your windows : and a common pine sofa stufied with wool, though many use fine hay for the back and sides, can be bought cheap, if covered by your own hands. If your husband or elder sons are at all skilled in the use of tools, they can make out of common pine boards the frame-work or couches, or sofas, which look when covered and stuffed, as well as what the cabinet-maker will charge several pounds for. A common box or two stuffed so as to form a cushion on the top, and finished with a flounce of chintz, will fill the recess of the windows. A set of book-shelves stained with Spanish brown, to hold your library. — A set of corner shelves, fitted into the angles of the room, one above the other, diminishing in size, form an useful receptacle for any little ornamental matters, or for flowers in the summer, and gives a pleasant finish and an air of taste to the room. A few prints, or pictures, in frame^ of oak or black walnut, should not be omitted, if you can bring such ornaments with you. These things arc sources of plea- sure to yourselves, and of interest to others. Thov are intellectual luxuries, that even the very poorest man regards with delight, and possesses if .he can, to adorn his cottage walls, however lowly that futtap-e mav be. 82 FEMALE EMIGRANT S GUIDE. m I am going to add another comfort to your little parlour — a clock: very neat dials in cherry or oak frames, may be bought from 7s. 6d. to $5. The cheapest will keep good time, but do not strike. Very handsome clocks may be bought for ten dollars, in elegant frames ; but we must not be too extravagant in our notions. I would recommend a good cooking-stove in your kitchen : it is more convenient, and is not so destructive to clothes as the great log fires. A stove large enough to cook food for a family of ten or twelve persons, will cost from twenty to thirty dollars. This will in- clude every necessary cooking utensil. Cheap stoves are often like other cheap articles, the dearest in Lhe end : a good, weighty casting should be preferred to a thinner and lighter one ; though the latter will look just as good as the former : they are apt to crack, and the inner plates wear out soon. There are now a great variety of patterns in cooking-stoves, many of which I know to be good. I will mention a few : — " The Lion," « Farmers' Fjiend," " Burr," "Canadian Hot-Air," "Clinton Hot-Air;" these two last require dry wood ; and the common " Premium" stove, which is a good useful stove, but seldom a good casting, and sold at a low price. If you buy a small-sized stove, you will not be able to bake a good joint of meat or good-sized loaves of bread in it. If you have a chimney, and prefer relying on cooking with the bake-kettle, I would also recommend a roaster, or bachelor's oven : this will cost only a few shillings, and prove a great convenience, as you can bake rolls, cakes, pies and meat in it. An outside oven, built of stones, bricks, or clay, is put up at small cost, and is a great comfort. * The heating it once or twice a week, will save you much work, and you will enjoy bread much better and sweeter than any baked in a stove, oven or bake-kettle. Many persons who have large houses of stone or brick, now adopt the plan of heating them with hot air, which is conveyed by means of pipes into the rooms. An ornamented, circular grating admits * Two men, or a man and a boy will build a common-sized clay oven in a day or less, if they understand the work and prepare the materials before- hand. the heate the cellar, tity of w( A hous ther ; and The tei toinly docf besides th Those w sitting roc The poo ject, make in half, Ici for handles, dollar ; pal very durabl to keep yo vessel of thl The wash them. Tho this fact. In fitting- for the sake If you wif place in it. A stove in pipe conduc the stove suj house has with a grat( parlour-stov( shccp-skins small outlay A dclightf — nothing be IXTRODUCTORY ADDRESS. 33 the heated air, by opcninj^ or sliuttinj the grates. The furnace is ia the cellar, and i3 made large enough to allow of a coasiderable quaa tity of wood being put in at once. A house thus heated is kept at summer heat in the coldest wea- ther ; and can be made cooler by shutting the grates in any room. The temperature of houses heated thus is very pleasant, and cer- toinly does not seem so unhealthy as those warmed by metal stoves, besides there being far less risk from fire. Those who wish to enjoy the cheerful appearance of a fire in their sitting room, can have one; as little wood is required in such case. The poorer settlers, to whom the outlay of a dollar is often an ob- ject, make very good washing tubs out of old barrels, by sawing one in half, leaving two of the staves a few inches higher than the rest, for handles. Painted washing-tubs made of pine, iron hooped, cost a dollar ; painted water-pails only Is. Gd. a piece ; but they are not very durable. Owing to the dryness of the air, great care is requisite to keep your tubs, barrels and pails in proper order. Many a good vessel of this kind is lost for want of a little attention. The washing tubs should be kept in the cellar, or with water in them. Those who keep servants must not forget to warn them of this fact. In fitting up your house, do not sacrifice all comfort in the kitchen, for the sake of a best room for receiving company. If you wish to enjoy a cheerful room, by all means have a fire- place in it. A blazing log-fire is an object that inspires cheerfulness. A stove in the hall or passage is a great comfort in wuiter ; and the pipe conducted rightly will warm the upper rooms ; but do not let the stove supersede the cheering fire in the sitting-room. Or if your house has been built only to be heated by stoves, choose one that, with a grate in front, can be opened to show the fire. A handsome parlour-stove can now be got for twelve dollars. Tanned and dyed sheep-skins make excellent door mats, and warm hearth-rugs. With small outlay of money your room will thus be comfortably furnished. A delightful easy-chair can be made out of a very rough material — nothing better than a common flour barrel. I will, as well as I 34 FEMALE EMIORANTS GUIDE. in can, direct you how these barrel-chairs are made. The first four or five staves of a good, sound, clean flour barrel arc to be sawn off, level, within two feet of the ground, or higher, if you tliink that will be too low for the seat : this is for the front : leave the two staves on either side a few inches higher for the elbows ; the staves that re- main are left to form the hollow back : augur holes are next made all round, on a level with the seat, in all the staves ; through these holes ropes are passed and interlaced, so as to form a secure seat : a bit of thin board may then be nailed, flat, on the rough edge of the elbow staves, and a coarse covering, of linen or sacking, tacked on over the back and arras : this is stuffed with cotton-wool, soft hay, or sheep's wool, and then a chintz cover over the whole, and well- filled cushion for the seat, completes the chair. Two or three of such seats in a sitting-room, give it an air of great comfort at a small cost. Those settlers who come out with sufficient means, and go at once on cleared farms, which is by far the best plan, will be able to pur- chase very handsome furniture of black walnut or cherry wood at moderate cost. Furniture, new and handsome, and even costly, is to be met with in any of the large towns ; and it would be impertinent in me to offer advice as to the style to be observed by such persons : it is to the small farmer, and poorer class, that my hints aio addressed. The shanty, or small log-house of the poorer emigrant, is often en- tirely furnished by his own hands. A rude bedstead, formed of ce- dar poles, a coarse linen bag filled with hay or dried moss, and bol- ster of the same, is the bed he lies on ; his seats are benches, nailed together ; a table of deal boards, a few stools, a few shelves for the crockery and tinware ; these are often all that the poor emigrant can call his own in the way of furniture. Little enough and rude enough. Yet let not the heart of the wife despond. It is only the first trial ; better things are in store for her. Many an officer's wife, and the wives of Scotch and English gen- tlemen, in the early state of the colony have been no better off. — Many a wealthy landowner in Canada was born in circumstances as unfavourable. Men who now occupy the highest situations in the country, have been brought up in a rude log-shanty, little better than an Indian wigwam. Let these things servo to cheer the heart and smooth t And let grant's s( ago ; un the coun were the necessity civilizatic generally lug man boys, so land for plunging which is istence, ii money an then start independe To pay manage ti ambition : household the daugl they endu years the The lar with what every ear rent is no hands. L When t of their h me all th things. With h hope, and INTRODUCTORY ADDRESS. 35 at once to pur- vood at Hy, is to ertinent icrsons : dressed. smooth the rough ways of the settler's first outset in Canadian life.— And let me add that now there is more facility for the inconiing emi- grant's settling with comfort, than there was twenty or thirty years ago ; unless he goes very far back into the uncivilized portions of the country, he cannot now meet with the trials and privations that were the lot of the first settlers in the Province. And there is no necessity for him to place himself and family beyond the outskirts of civilization. Those who have the command of a little capital can generally buy land with some clearing and buildings ; and the work- ing man can obtain good employment for his wife and elder girls or boys, so as to enable them by their united savings, to get a lot of land for themselves, to settle upon. This is more prudent than plunging at once into the bush, without possessing the experience which is necessary for their future welfare, almost for their very ex- istence, in their new mode of life. "When they have earned a little money and some knowledge of the ways of the country, they may then start fair, and by industry and sobriety, in a few years become independent. To pay for his land by instalments, is the only way a poor man can manage to acquire property : to obtain his deed, is the height of his ambition : to compass this desirable end all the energies of the household are directed, For this the husband, the wife, the sons and the daughters all toil : each contributes his or her mite : for this they endure all sorts of privations, without murmuring. In a few years the battle is won. Poverty is no longer to be feared. The land is their own : with what pride they now speak of it ; with what honest delight they contemplate every blade of wheat, every ear of corn, and the cattle that feed upon their pastures. No rent is now to be paid for it. God has blessed the labours of their hands. Let them not forget that to him is the glory and praise due. When they have acquired land and cattle, let them not in the prido of their hearts say — " My hand and the power of my arm has gotten me all these ;" for it is God that giveth the increase in all these things. ON TEMPERANCE. With habits of industry long practiced, cheered by a reasonable hope, and with experience gained, no one need despair of obtaining 36 FEMALE EMIGRANTS GUIDE. all the essential comforts of life ; but strict sobriety is indispensably necessary to the attainment of his hopes. Let not the drunkard flat- ter himself that success will attend his exertions. A curse is in the cup ; it lingers in the dregs to embitter his own life and that of his hapless partner and children. As of the sluggard, so also may it be said of the intemperate — "The drunkard shall starve in harvest." It is in vain for the women of the household to work hard and to bear their part of the hardships incidental to a settler's life, if the husband gives himself up as a slave to this miserable vice. I dwell more earnestly upon this painful subject, because unfoi'tu- nately the poison sold to the public under the name of whiskey, is so cheap, that for a few pence a man may degrade himself below the beasts that perish, and barter away his soul for that which profiteth not ; bring shame and disgrace upon his name, and bitterness of heart into the bosom of his family. I have known sad instances of this abhorrent vice, even among the women ; and they have justified themselves with saying — " "VVe do it in self-defence, and because our husbands set us the example : it is in vain for us to strive and strive; for everything is going to ruin." Alas that such a plea should ever be made by a wife. Let the man remember that God has set him for the support of the wife : he is the head, and should set an example of virtue, and strength, rather than of vice and weakness. Let both avoid this deadly sin, if they would prosper in life, and steadfastly re- sist the temptation that besets them on every side. And not to the poor man alone would I speak; for this evil habit pervades all classes; and many a young man of fair expectations is ruined by this indul- gence, and many a flourishing home is made desolate by him who founded it. The last state of this man is worse than the first. FEMALE ENERGY. It is a matter of surprize to many persons to see the great amount of energy of mind and personal exertion that women will make under the most adverse circumstances in this country. I have marked with astonishment and admiration acts of female heroism, for such it may be termed in women whose former habits of life had exempted them from any kind of laborious work, urged by some unforeseen exigency, INTaOnUCTORT ADDRESS. 37 perform tasks from which many men would have shrunk. Sometimes aroused by the indolence and inactivity of their husbands or sons, they have resolutely set their own shoulders to the wheel, and borne the burden with unshrinkin<^ pcrseverence unaided ; forming a bright example to all around them, and showing what can be done when the mind is capable of overcom iig the weakness of the body. A poor settler was killed by the fall of a tree, in his fallow. The wife was left with six children, the youngest a babe, the eldest a boy of fourteen. This family belonged to the labouring class. The widow did not sit down and fold her hands in utter despair, in this sad situation; but when the first natural grief had subsided, she roused herself to do what she could for the sake of her infants. Some help no doubt she got from kind neighbours ; but she did not depend on them alone. She and her eldest son together, piled the brush on the new fallow ; and with their united exertions and the help of the oxen, they managed to log and burn oft' the Spring fallow. I dare say they got some help, or called a logging Bee, to aid in this work. — They managed, this poor widow and her children, to get two or three acres of wheat in, and potatoes, and a patch of corn ; and to raise a few vegetables. They made a brush fence and secured the fields from cattle breaking in, and then harvested the crops in due time, the lad working out sometimes for a week or so, to help earn a trifle to assist them. That fall they underbrushed a few acres more land, the mother helping to chop the small trees herself, and young ones piling the brush. They had some ague, and lost one cow, during that year ; but still they fainted not, and put trust in Him who is the helper of tjie widow and fatherless. Many little sums of money were earned by the boys shaping axe-handles, which they sold at the stores, and beech brooms : these are much used about barns and in rough work. They are like the Indian brooms, peeled from a stick of iron-wood, blue-beech, or oak. Whip-handles of hickory, too, they made. They sWd that winter maple sugar and molasses ; and the widow knitted socks far some of the neighbours, and made slippers of listing. The boys also made some money by carrying in loads of oak and hem- lock bark, to the tanners, from whom they got orders on the stores for groceries, clothes and such things. By degrees their stock in- 88 FEMALE EMIGRANT S GUIDE. creased, and they managed by dint of care and incessant labour to pay up small instalments on their land. How this was all done by a weak woman and her children, seems almost a miracle, but they brought the strong will to help the weak arm. I heard this story from good authority, from the physician who at- tended upon one of the children in sickness, and who had been called in at the inquest that was held on the body of her husband. Dr. H. often named this woman as an example of female energy under the most trying circumstances; and I give it to show what even a poor, desolate widow may do, even in a situation of such dire distress. BORROWING. And now I would say a few words about borrowing — a subject on which so much has been said by different writers who have touched upon the domestic peculiarities of the Canadians and Yankees. In a new settlement where people live scattered, and far from stores and villages, the most careful of housewives will sometimes run out of necessaries, and may be glad of the accommodation of a cupful of tea, or a little sugar'; of barm to raise fresh rising, or flour to bake with. Perhaps the mill is far ofi; and the good man has been too much occupied to take in a grist. Or medicine may be needed in a case of sudden illness. Well, all these are legitimate reasons for borrowing, and all kindly, well-disposed neighbours will lend with hearty good-will : it is one of the exigencies of a remote settlement, and happens over and over again. But as there arc many who are not over scrupulous in these mat- ters, it is best to keep a true account in black and white, and let the borrowed things be weighed or measured, and returned by the same weight and measure. This method will save much heart-burning and some unpleasant wrangling with neighbours ; and if the same ny&- Bure is meted to you withal, there will be no cause of complaint on either side. On your part be honest and punctual in returning, and then you can with a better face demand similar treatment. Do not refuse your neighbors in their hour of need, for you also may be glad of £ not be in turcs. N upon any Becausi pan, a ba no good r So-and-so' supplied i friendship. Servant system of sometimes In towns necessity j If a nei row article ble cause i I once rowing wa up quite ( was going lars — one sin, a new his ; and 1 with, to m; I refuse^ so rueful a leaving th return tliei on such ai they were against sue justifled iu be tolerate # INTRODUCTORY ADDRESS. 39 glad of a similar favour. In the Backwoods especially, people can- not be independent of the help and sympathy of their fellow crea- tures. Nevertheless do not accustom yourself to depend too much upon any one. Because you find by experience that you can borrow a pot or a pan, a bake-kettle or a washing-tub, at a neighbour's house, that is no good reason for not buying one for yourself, and wearing out Mrs. So-and-so's in your own service. Once in a while, or till you have supplied the want, is all very well ; but do not wear out the face of friendship, and be taxed with meanness. Servants have a passion for borrowing, and will often carry on a system of the kind for months, unsanctioned by their mistresses ; and sometimes coolness will arise between friends through this cause. In towns there is little excuse for borrowing : the same absolute necessity for it does not exist. If a neighbour, or one who is hardly to be so called, comes to bor- row articles of wearing apparel, or things that they have no justifia- ble cause for asking the loan of, refuse at once and unhesitatingly. I once lived near a family who made a dead set at me in the bor- rowing way. One day a liitle damsel of thirteen years of age, came up quite out of breath to ask the loan of a best night-cap, as she was going out on a visit ; also three nice worked-lace or muslin col- lars — one for herself, one for her sister, and the third was for a cou- sin, a new-arrival ; a paii of walking-boots to go to the fair in at , and a straw hat for her brother Sam, who had worn out his ; and to crown all, a small-tooth comb, " to redd up their hair with, to make them nice." t 1 refused all with very little remorse ; but the little damsel looked BO rueful and begged so hard about the collars, that I gave her two, leaving the cousin to shift as she best could ; but I told her not to return tlieraj as I never lent clothes, and warned her to come no more on such an errand. She got the shoes elsewhere, and, as I heard they were worn out in the service beforc they were returned. Now against such a shameless abuse of the borrowing system, every one is justified in making a stand : it is an imposition, and by no means to be tolerated. 40 FEMALE EMIGRANT S GUIDE. Another woman cam€ to borrow a best baby-robe, lace-cap and fine flannel petticoat, as she said she had nothing grand enough to take the baby to church to be christened in. Perhaps she thought it would make the sacrifice more con)])lelfc if she gave ocular demon- stration of the i^onips and vanities being his to renounce and forsake. I declined to lend the things, at which she grew angry, and de- parted in a great pet, but got a present of a handsome suit from a, lady who thought me very hard-hearted. Had the woman been poor^ which she was not, and had begged for a decent dress for the little Christian, she s lOidd have had it ; but I did not lespect the motive for borrowing finer clothes than she had herself, for the occasion. I give these instances that the new comer may distinguish between the use and the abuse of the system ; that they may neither sufler their good nature and inexperience to be imposed upon, nor fall into the same evil way themselves, or become churlish and unfriendly as the manner of some is. One of the worst points in the borrowing system is, the loss of time and inconvenience that arises from the want of punctuality in returning the thing lent : unless this is insisted upon and rigorously enforced, it will always remain, in Canada as elsewhere, a practical demonstration of the old adage — " Those who go borrowing, go sor- rowing ;" they generally lose a friend. There is one occasion on which the loan of household utensils is always expected : this is at " Bees", where the assemblage always exceeds the ways and means of the party ; and as in country places ' these acts of reciprocity cannot be dispensed with, it is best cheerfully to accord your help to a neighbour, taking care to count knives, forks, spoons, and crockery, or whatever it may be that is lent care- fully, and make a note of the same, to avoid confusion. Such was always my practice, and I lived happily with neighbours, relations and friends, and never had any misunderstanding with any of them. I might write an amusing chapter on the sultject of borrowing ; but I leave it to those who have al)ler pens than mine, and more lively talents, for amusing their readers. INTKODUCTORY ADDRESS. 41 CHOICE OP A VESSEL. In tlie choice of a vessel in which to embark for Canada, thoso persons who can afford to do so, will find better accommodations and more satisfaction in the steamers that ply between Liverpool and Quebec, than in any of the emigrant ships. The latter may charge a smaller sum per head, but the difference in point of health, comfort and respectabihty will more than make up for the difference of tho charge. The usual terms are five or six pounds for grown persons ; but doubtless a reduction on this rate would be made, if a family were coming out. To reach the land of their adoption in health and comfort, is in itself a great step towards success. The commanders of this line of ships are air men of the highest respectability, and tho poor emigrant need fear no unfair dealing, if they place themselves and family under their care. At any rate the greatest caution should be practiced in ascertaining the character borne by the captains and owners of the vessels in which the emigrant is about to embark ; even the ship itself should have a character for safety, and good speed. Those persons who provide their own sea-storcfi, had better consult some careful and experienced friend on the subject. There are many who are better quaUfied than myself, to afford them this valuable information. LUGGAGE. As to furniture, and iron-ware, I would by no means advise the emigrant to burden himself with such matters ; for he will find that by the time he reaches his port of destination, the freightage, ware- house room, custom-house duties, and injury that they have sustained in the transit, will have made them dear bargains, besides not being as suitable to the country as those things that are sold in the towns in Canada. Good clothing and plenty of good shoes and boots, are your best stores, and for personal luggage you will have no freight to pay. A list of tho contents of each box or trunk, being put within the lid, and showed to the . custom-house officer, will save a great deal of unpacking and trouble. Any of your friends sending out a box to you, by forwarding an invoice and a low estimate of tho value of the goods, the address of the party, and the bill of lading, properly signed by the captain to whoso caro i is assigned, to tho 42 FEMALE emigrant's GUIDE. forwarder at Montreal, will save both delay and expence. Macpher- son, Crane & Co., Montreal, or Gillespie & Company, with many others of equal respectability, may be relied upon. For upwards of twenty years I have had boxes and packages forwarded through Macphcrson, Crane & Co., Montreal, without a single instance of loss: the bill of lading and invoice being always sent by post as soon as obtained : by attention to this advice much vexatious delay is saved, and the boxes pass unopened through the custom-house. I now copy for the instruction of the emigrant, the following ad. vice which was published in the "Old Countryman", an excellent Toronto bi-weekly paper : Emigration to Canapa. — The arrangements made by the Co- vernment of Canada for the reception and protection of emigrants on their arrival at Quebec contrast in a remarkable manner with the ■want of such arrangements at New York, and the other ports of the United States, to which emigrants are conveyed from Europe. On the arrival of each emigrant ship hi the river St. Lawrence, she is boarded by the medical officer of the Emigrant Hospital at Grosse Isle, situated a few miles below Quebec, and, whenever disease pre- vails in a ship, the emigrants are landed, and remain at the hospital, at the expense of the Colonial Government, until they are cured.— On the ship's arrival at Quebec, Mr. Buchanan, the government agent of emigrants, proceeds at once on board, for it is his duty to advise and protect each emigrant on his arrival. He inquires into all complaints, and sees that the provisions of the Passenger Act are strictly enforced. This he is enabled to do in a most effectual man- ner, as under an arrangement sanctioned by the Commissioners of Emigration in Great Britain, whenever an emigrant vessel leaves any British port for Quebec, the eniigration officer of that port forwards to Mr. Buchanan, by mail steamer, a duplicate list of her passengers, with their names, age, sex, trade, &c. This list is usually received by him two or three weeks before the vessel reaches Quebec, so that he is not only fully prepared for her arrival, but is furnished with every particular which may be useful to him in protecting the emigrants. — If just cause of complaint exist, he institutes, under a very summary law of the Province of Canada, legal proceedings against the master: but so thoroughly are the value and efficiency of this officer felt, that since a very short period subsequent to his appointment, it has very rarely iDeen found necessary to take such proceedings. In cases where emigrants have arrived without sufficient funds to take them to E laces where employment is abundant and remunerative, their fares avo beeu paid by Mr. Buchanan, out of the funds iu his possessiou for the pi ence preci: In 1853 i and Norw< Importa which hav( all who CO tary preca Emigratioi precautions weather w cold and di strong mor may emigrt that they s they can, an they should fore embar and that tl wholesome ance, to be able, if the\ much crowc EXTRACT FI ST I have b( hensive littl emigi-ants b; one penny, of much va and contains to supply : — Mr. Fostei The lowes in America, i Queb( Philai New< snip STORES, &C. FOR THE VOYAGE. 43 acpher- I many afda of hroiigh of loss: 50on as 3 saved, dng ad. xcclleiit the Go- rants on vitli the s of the pe. On e, she is ; Grosse !ase pre- hospital, jured.^ ernment duty to ires into Act are lal man- oners of VC8 any brwards scDgers, ived by that he th every rants. — ummary master: bit, that it has In cases them to eir I'aies )SSCssion for the purpose. Emigrants from other than British ports experi- ence precisely the same protection at the hands of Mr. Buchanan.— In 1853 about one-sixth of the emigration to Canada was German and Norwegian. Important to Emigrants.— The many fatal cases of cholera which have taken place on board emigrant vessels, will impress upon all who contemplate emigrating the propriety of adopting the salu- tary precautions set down by orders of her Majesty's Land and Emigration Commissioners, and widely circulated by placard. These precautions state : — That the sea-sickness, consequent on the rough weather which ships must encounter at this season, joined to tho cold and damp of a sea-voyage, will render persons who are not very strong more susceptible to the attacks of this disease. To those who may emigrate at this season, the Commissioners strongly recommend that they should provide themselves with as much warm clothing as they can, and especially with flannel, to be worn next the skin ; that they should have both their clothes and their persons quite clean be- fore embarking, and should be careful to do so during the voyage-— and that they should provide themselves with as much solid and wholesome food as they can procure, in addition to the ship's allow- ance, to be used on the voyage, and that it would, of couree, be desir- able, if they can arrange it, that they should not go in a ship that is much crowded, or that is not provided with a medical man. EXTRACT FROM MR. VERB FOSTEr's ADVICE TO EMIGRANTS AS TO SHIP STOKES AND OTHER ESSENTIALS FOR THE VOYAGE. I have been allowed by the author of a most useful and compre- hensive little pamphlet on emigration, written for the use of poor emigi-ants by Vere Foster, Esq., and circulated at the low price of one penny, to make the following extracts, which I think must be of much value to families preparing to embark for this country, and contains some points of information which I was not able myself to supply : — Mr. Foster says :— The lowest prices of passage from Liverpool to the different Porta in America, are much as follows :— Quebec £3 to £4 10 Fhiladelphia 3 to 4 10 NewOrleaus 3 5 to 4 10 r » ' u FEMALE EMIGRANTS GUIDE. To the United States 10s. less is charged for any passenger under fourteen years of age ; to Canada oue-half less is charged ; under twelve mouths often free of all charge. From Loudon £1 higher is charged than the above rates. The rates of passage are higher than they were last year, on ac- count of the high prices of provisions and increased expenses in the fitting up of ships, caused by the regulations of the late acts of par- liament. Some steamers take passengers from Liverpool to Philadelphia for £8 8s. Od. Others go in summer from Liverpool to Montreal, in Canada, for £7 7s. Od., including provisions. In the winter months they go to Portland in Maine, where the fare, including railway fare, also is £7 7s. Od. : to New York it is £8 Ss. Od. PURCHASE OP PASSAGE TICKETS. I would recommend emigrants to employ no one, but purchase for themselves at the Head Agency Office of the ship at the port of em- barkation ; or from the master of the ship in which they are about to sail ; where they will be more likely to be charged the market rate. This ticket should be given up to no one, but should be kept till after the end of the voyage by the passenger, in order that he may at all times know his rights. Ships with but one sleeping deck are preferable to those with two, on account of health ; and the less crowded with passengers the bet- ter for comfort. * As to those who wish to buy land, let them see it first, and avoid the neighbourhood of marshes, and rivers, where sickness is sure to prevail, f In the States of America, the price of Government laud is One dollar and a quarter per acre. In Canada the government land is 7a 6d. per acre. OUTFIT OF PROVISIONS, UTENSTLS AND BEDDING. The quantities of provisions which eac'i passenger, fourteen years of age and upwards, is entitled to receive oi^ the voyage to America, in- cluding the time of detention, if any, at the port of embarkation, are according to * The humane writer of the "Advice to Emigrants*' from which the above remarks are taken, though a person of education and refinement, and in delicate health, voluntarily chose to come out to Canada as a steerage passenger, that he might test in his own person the privations and discom- forts to which the poorer emigrant passengers are exposed, and be enabled to aflbrd suitable advice respecting the voyage-out to others. + This rather belongs to small lakes and slow-flowingwaters with low flat shores. Rapid rivers with high steep banks are not so unhealthy. 3 quarts o 2J lbs of 1 lb wheal T) lb oatm( 2 lb rice • 3 qts. of VI 2J lb navy 1 lb wheat 6 lbs oatm 1 lb of sail (free f Accordi October, 1; rice at the In every before two tion of one of such iss the day of and all art state. Thi! Each passe the day ap] every day o riving in Ai As rcspc probably nc to law, cool In my re York, whicl lowing extri G lbs bacon brown suga tras cost 1 follows :— [^BIIIP'STOEES, AC, FOR THE VOYAGE. 45 British Law, 3 quarts of water daily. 2J lbs of bread or biscuit weekly. 1 lb wheaten flour " f) lb oatmeal " 2 lb rice " 1 J lb sugar weekly. 2 oz. tea, or 4 oz. coflbe or cocoa " 2oz.salt " American Laiv. -weekly. jj lb sugar • weekly. 2 oz. tea " 8 oz. of molasses and vin- egar^ 3 qts. of water daily. 2 J lb navy bread • • • • 1 lb wheaten flour • • • 6 lbs oatmeal 1 lb of salt pork (free from bone.) According to an act of Parliament whiclr came in force on 1st October, 1852, certain articles may be substituted for the oatmeal and rice at the option of the master of the ship. In every Passenger ship issues of provisions shall be made daily before two o'clock in the afternoon, as near as may be in the propor- tion of one-seventh of the weekly allowance on each day. The first of such issues shall be made before two o'clock in the afternoon of the day of embarkation to such passengers as shall be then on board, and all articles that require to be cooked shall be issued in a cooked state. This excellent Parliamentary regulation is often evaded.— Each passenger is entitled to lodgings and provisions on board from the day appointed for sailing in his ticket, or else to Is. per day, for every day of detention, and the same for forty-eight hours after ar- riving in America. EXTRA PROVISIONS FOR THE VOYAGE. As respects extra provisions, as great a quantity as heretofore will probably not be required, if the ship's provisions are issued according to law, cooked. In my recent voyage in the Washington from Liverpool to New- Tork, which voyage occupied thirty-seven days, I took out the fol- lowing extras, which I found quite suflicient. IJ stone wheaten flour; 6 lbs bacon ; 2J lbs butter ; a 4-lb loaf, hard baked ; J lb tea ; 2 lbs brown sugar ; salt, soap, and bread soda for raising cakes. These ex- tras cost 10s. Cd. I also took thu following articles — the prices as follows :— 46 FEMALE EMIGRANT S GUIDE. ' P. d. Tin water-can holding six quarts 8 Larji^e tin hooked-saucepan • 6 Frying pan • » 8 Tin wash-basin • 6 Tin tea-pot 4 Tin kettle 9 Two deep tin-plates 3 Two pint-mugs 3 Two knives, forks and spoons 9 Barrel and padlock for holding provisions ....1 Straw mattrasa 1 Blanket, single 2 Hugs 1 3 Sheets, each « • 10 J The handles and spouts of the tin-ware should be rivetted as well as soldered. Families would do well to take out a covered slop-pail and a broom. The bottoms of the chests and trunks should have two strips of wood nailed to them to keep them from the damp floor. In addition to the extra stores, a cheese, a4ew herrings, with some potatoes and onions may be added. [The eyes or shoots can be de- stroyed by drying the roots in an oven after the baking heat is off, for a few minutes ; or they may be rubbed off with a coarse cloth from time to time.] Preserved milk is also a good thing ; it can be kept good for some time. * As little luggage as possible should be taken, as the carriage often comes to as much as the first cost : woollen, and shoes, however, arc cheaper at home, and therefore it is advisable to bring a good supply. Fruits and green vegetables should be eaten very sparingly at first: the free indulgence in fresh meat is also apt to bring on diarrhoea.— Many deaths happen in consequence of want of prudent attention to temperance in meats and drinks on first coming ashore. Emigrants on Landing, should not linger about the suburbs of the ports and large towns, but go at once into the interior, for it is one hundred chances to one against their getting employment at these seaports. -There is a great propensity in the poorer sort of emigrants to linger idling about the cities, spending their time and their little means, often refusing work when it is offered them, till their last penny is spent, when the trunks and other property are seized to pay for lodging. It is best to get work as fast as possible, and it is unreason- able to look for the highest rate of wages till a little experience in * Fresh milk put into a close jar and set in a pot of water, kept boiling for six or eight hours, and when Cool bottled and corked with waxed corks, will keep some time. An ounce of white sugar boiled with the milk or cream will help to preserve it ; and just before bottling, a small quantity — half a tea-spoonful— of carbonate of soda, may be added. the work tools, whi been use( Intoxic Canada, stacle to take the on board themselves health, e.^ taining tl " Emigra I have grants, wil might be. I have emigrants Upper Pr( of Lakes i roads and try ; the I climate is for mechac shoemaker, needed, am because the thing for t come rich e I will als landing at but if none to the best man, the n town. The way, and w the best wa most likely j INXRODUCTORY REMARKS. 47 d. 8 6 8 6 4 9 3 3 9 3 as well op-pail d have 3 floor. h some be de- off, for h from )e kept the work of the country has made them expert in the handlinc^ of the tools, which are often very different to those with which they have been used to labour. Intoxicating drinks are unfortunately very cheap in America and Canada. They are a great curse to the emigrant, and the main ob- stacle to his bettering his condition. Emigrants would do well to take the temperance pledge before sailing; as no liquors are allowed on board ship, they will have a beautiful opportunity of breaking themselves in to total abstinence of a practice which is injurious to health, expensive and selfish, as it robs them of the power of main- taining their families and adding to their comforts." — Abridged from " Emigration to America" hy Vere Foster, Esq. boiling i corks, milk or uantiiy I have given you the substance of this valuable advice to emi- grants, with here and there a few words added or omitted as the case might be. I have omitted saying that the most eligible part of Canada for emigrants desiring to buy wild land, is the western portion of the Upper Province, or that peninsula that lies between the great waters of Lakes Ontario, Erie, lluron and the smaller lake Simcoe. Kail- roads and public works are being carried on in this part of the coun- try ; the land is of the richest and most fertile description, and the climate is less severe. The new townships afford excellent chances for mechanics settling in small villages, where such trades as the shoemaker, blacksmith, carpenter, wheelwright and others, are much needed, and in these new settlements labour of this kind pays well, because there is less competition to regulate the prices. It is a good thing for those who grow up with a new place ; they are sure to be- come rich men. I will also add a piece of additional advice. Let the immigrant on landing at any of the frontier towns ask for the Government agent but if none be resident in the place, and he is at a loss for advice as to the best mode of proceeding, let him then enquire for the clergy- man, the mayor or one of the head gentlemen or merchants of the town. These persons have no interest to deceive or mislead in any way, and will give you all the information that you may need as to the best way of lodging and disposing of your family, and also the most likely persons to afford yon employment. 4& FEMALE emigrant's GUIDE. Ill Toronto Mr. Hawke, the Crown Ageut, -will give all attention to you : he is a man whose knowledge is only surpassed by his up- rightness and benevolence. You have only to ask his address ; any one will direct you to his office. One more piece of advice I would give to mothers who have young girls whom they may think proper to put to service ; or to servant girls who come out without parents to act for them. Be careful how you enter into low families such as the keepers of low boarding houses or taverns, without endeavouring to learn something of the character of the parties, and by no means let relations or friends se- parate in a strange place without making some written note of their place of abode or future destination : by such carelessness many young people have lost all trace of their fathers and mothers, sisters and brothers, or of the friend under whose care they were placed by their relatives, and have suffered the most painful anxiety. Negli- gence of this kind is very much to be condemned and should be avoided. This is an error that often arises from ignorance and want of proper consideration. Perhaps you who read this book may deem such advice uncalled for, and so it may be in the case of all careful and thoughtful persons ; but these may come out in the same vessel with others who are of a reckless, improvident nature, on whom they may impress the value of the advice here given. Among the Irish and even more cautious Scotch emigrants I have met with many many instances of children being left in a strange land without a trace of their place of residence being preserved,— the children in their turn having no clue by which to discover their parents. POSTAGE. In Canada the rates of postage are not high, though still they are greater than in the old country. Three-pence will pay a single letter to any part of the Province, and 7jd. to Great Britain, if marked Via Halifax : if sent unmarked it goes through the United States and costs lOd. postage. In every large town once or twice a month a printed list of un- claimed letters lying at the Post-Office is published in one of the newspapers, by which regulation very few letters are lost. Owing t (iiw years i lands have purcliuse a : The groi plank and u inland navi; uities of atte effected thif value of Ian people and prospect of other speculi The crowr are selling at and to this steps; certai be increased upon wild la without mucl backwoodsnii together, an( cheerfulness, But a wild t The new soil takes years t and sheds an accomplish al I am speaking and that of 1: or church in 1 even haudson with no other comforts were distance to Ic of poverty to widow. And VALUK OF LAND. 49 ley are letter arkcd States Owing- to the rapKl progress made in the Province during the last few years in population, trade, agriculture and general improvement, lands have increased in value, and it now requires as nuiuy pounds to purchase a {"arm as formerly it cost dollars. The growth of towns and villages, the making of roads, gravel, plank and now rail-roads; the building of bridges, the improvement of uiland navigation, mills of all sorts, cloth factories, and the opportu- nities of attending public worship have, under a peaceful government, elFected this change ; and wise men will consider that the increased value of lands is a convincing proof of the flourishing condition of the people and the resources of the country, uud feel encouraged by the prospect of a fair return for capital invested either in land or any other speculation connected with the merchandize of the country. The crowrt lands to the Westward, in the newly surveyed counties, are selling at 12s. Cd. currency per acre. The soil is of great fertility; and to this portion of the Province vast numbers are directing their steps ; certain that in a few years the value of these bush farms will be increased fourfold ; but let none but the strong in arm and will go upon wild land. The giants of the forest are not brought down without much severe toil ; and many hardships must be endured in a backwoodsnmn's life, especially by the wife and children. If all pull together, and the women will be content to bear their part with cheerfulness, no doubt success will follow their honest endeavours.— But a wild farm is not to be made in one, two or even tive years.— The new soil will indeed yield her increase to a large amount, but it takes years to clear enough to make a really good farm, to get barns and sheds and fences and a comfortable dwelling-house : few persons accompUsh all this under ten, iifleen and sometimes even twenty years. I am speaking now of the poor man, w^ose only capital is his labour and that of his family ; and many a farmer who now rides to market or church in his own waggon and with his wife and children, well and even handsomely clad, by his side, has begun the world in Canada with no other caj)ital. It is true his head has grown grey while these comforts were being earned, but he has no parish poor-house in the distance to look forward to as his last resource, or the bitter legacy of poverty to bequeath to his famishing children and brokei.-hearted widow. And with so fair a prospect for the future, wives and mothers 50 FEMALE EMIGRANT S GUIDE. will strive to bear with patience the trials and toils which lead to so desirable an end, but let not the men rashly and unadvisedly adopt the life of settlers in the Bush, without carefully considering the advantages and disadvantages that this mode of life offer over any other ; next his own capabilities for successfully carrying it into effect, and also those of his wife and family : if he be by nature in- dolent, and in temper desponding, easily daunted by difficulties and of a weak frame of body, such a life would not suit him. If his wife be a weakly woman, destitute of mental energy, unable to bear up under the trials of life, she is not fit for a life of hardship— it wlill be useless cruelty to expose her to it. If the children are very young and helpless, they can only increase the settler's difficulties, and render no assistance in the work of clearing ; but if on the contrary the man be of a hardy, healthy, vigorous frame of body, and of a cheer- ful, hopeful temper, with a kind partner, willing to aid both within doors and without, the mother of healthy children, then there is every chance that they will become prosperous settlers, an honor to the country of their adoption. 1'he sons and daughters will be a help to them instead of a drawback, and the more there are from six years old and upwards to lend a hand in the work of clearing, the better for them : they will soon be beyond the reach of poverty. It is such settlers as these that Canada requires and will receive with joy To all such she bids a hearty welcome and Ood speed ; and I trust the intelligent wives and daughters of such settlers may derive some as- sistance in their household labours from the instruction conveyed to them as well as to others in the pages of this book, which is not in- tended to induce any one to emigi-ate to Canada, but to instruct them in certain points of household economy, that they may not have to learn as many have done, by repeated failures and losses, the simple elements of Canadian housekeeijing. Among the many works most particularly valuable for affording the best information for Immigrants, I would point out "Brown's View's of Canada and the Colonists, Second Edition, Edinburgh, 1851," and Major Strickland's " Twenty-seven years' residence in Canada." The former supplies all necessary statistics, written with much good sense judgment and ability, while the latter, besides being very amusing, contains th fortunately the " Peop work is not at once wit it would be require as b Extracted J " On the chattels, wli and consiste( a frying-pan a chest of C£ "My stocl barrel of poi " The roac that it took fifty miles, when travelli two labourei the promised " My frienc put up the and it was cc shelter only, building of a " I was kc] and plasterinj for the windo hinges. I ah better than tl " Four thic shanty, with answered ver above to veni * Instead of were of tin, w the more brittl DESCRIPTION OP A NEW SETTLEMENT. 51 jli lead Iviscdly sidering er over f it into iture in- ties and his wife bear up t viW be 7 yo""g d render rary the a cheer- h within D is every )r to the a help to six years he better ;t is such IJoy To trust the some as- iveyed to is not in- uct them it have to Ihe simple affording I's View's |851,"aiid Ja." The )od sense amusiug, contains the best practical advice for all classes of settlers ; but un- fortunately is published at a price that j)laces it out of the reach of the " People." It is a pity that the plain, practical portion of the work is not issued in a pamphlet form, at a rate whicli would place it at once within the means of the poorer class of emigrants, to whom it would be invaluable, as it gives every possible instruction that they require as back-woods settlers. DESCRIPTION OF A NEW SETTLEMENT. Extracted from Major Strickland's " Ticcnty-scven years^ Residence in Canada West^ " On the 16th of ^[ay, 1826, I moved up with all my goods and chattels, which wore then easily packed into a single-horse waggon, and consisted of a plough-iron, six pails, a sugar-kettle, two iron pots, a frying-pan with a long handle, a tea-kettle, a few cups and saucers,'** a chest of carpenter's tools, a Canadian axe, and a cross-cut saw. " My stock of provisions comprised a parcel of groceries, half a barrel of pork, and a barrel of flour. " The roads were so bad (in those days when there were no roads) that it took me three days to perform a journey of little more than fifty miles. [This was twenty-eight years ago, let it be remembered, when travelling was a matter of great difficulty.] AVe, that is my two labourers and myself, had numerous upsets, but reached at last the promised land. " My friends in Douro turned out the next day and assisted me to put up the walls of my shanty and roof it with basswood troughs, and it was completed before dark. ['J'his shanty was for a temporary shelter only, while working on the chopping, and preparing lor the building of a good log-house.] " I was kept busy for more than a week chinking between the logs, and plastering up all the crevices, cutting out the doorway and place for the window-casing, then making a door and hanging it on wooden hinges. I also made a rough table and some stools, which answered better than they looked. " Four thick slabs of limestone placed upright in one corner of the shanty, with clay packed between them to keep the fire off' the logs, answered very well for a cliimney, with a hole cut through the roof above to vent the smoke. * Instead of crockery, the old bush-setllei's plaies and dishep, cups, &c. were of tin, which stood the rough travel of the forest roads belter than the more brittle ware. . I 52 FEMALE EMIGRANT S GUIDE. I|^ " I made a tolerable bedstead out of some ironwood poles, by stretching- strips of elrtnvood bark across, which I plaited strongly to- gether to support my bed, which was a good one, and the only article of luxury in my possession. " I had foolishly hired two Irish emigi'ants who had not been in Canada longer than myself, and of course knew nothing of either chopping, logging or fencing, or indeed of any work belonging to the country. The consequence of this imprudence was that the first ten acres I cleared cost me nearly £5 an acre — at least £2 more than it should have done. * " I found chopping in the summer months very labonous. I should have underbrushed my fallow in the fall before the leaves fell, and chopped the large timber during the wiulor months, when I should have had the warm weather for logging and burning, which should be completed by the first day of September. For waftt of experi- ence it was all uphill work with me. * * * * * ¥t " A person who understands chopping can save himself a good deal of trouble and hard work by making what is called a Plan heaj). Three or four of these may be made on an acre, but not more. The largest and most dillicult trees arc felled, the limbs only being cut off and piled, 'i'licn all the trees that will fall in the same direction should be thrown along on the top of the others, the more the bet- ter chance of burning well. " If you succeed in getting a good fallow, the chances are, if your plan-heaps arc well made, that the timber will be for the most part consumed, which will save a great many blows with the axe, and some heavy logging, f " As soon as the ground was cool enough after the burn was over, I made a Logging Uce, at which I had five yoke of oxen and twenty men. The teamster selects 'a large log to commence a heap — one which is too pondrous for the cattle to draw : against this the other logs are drawn and piled : the men with handspikes roll them up one above the other, until the heap is seven or eight feet high and ten or twelve broad-^all the chips, sticks, roots, and other rubbish arc thrown up on the toj) of the heap. A team and four men can pick and log an acre a day if the burn has been good. " "^ The usual price for chopping, logginsf nnd fencing an acre of hardwood land is from eleven to twelve dollars ; but if the pine, hemlock and spruce predominate, iourteen dollars is given. t I have been tftld that inihe western townships where the land is very heavily timbered, tlie usual plan novv Hilopted by the S'M tiers is to chop one year and let the tind)er lie till the Ibllowing year when it is tired. The tire burns ell up, so that a lew charred logH and brands which are easily logi,'eil up is all that remain. This lightens the labour I am told very much ; it is practised in the " Queen's liush." "Myhivi night. On once have country for " My next heap for the set to work logs on the side. We with a sledg( below. Tbii useful mater " I built n feet wide, besides an en was busy till and windows, [Then follow In the XI of land, but I many other n: or two on bui] "The best Sept. The w are no flies in "A log-shai enough to beg A. collar shou contain twentj or other matte "As soon a as you intend \ a biazed-line [i cut down all tl The rule is, to diameter of six "There are i rour fallow be I should advise "1 his is a oli n the bush or lui ight. poles, by •ongly to- lly article 3t been in of either ing; to the le first ten )re than it I should iS fell, and n I should ich should of expeii- sclf a good plan heap, nore. The ;inf? cut off e direction pre the bet- ire, if your most part and some 1 was over, and twenty leap — one the other lem up one and ten or ubbish are m can pick DESCRIPTION OF A NEW SETTLEMENT. 53 )f hardwood and spruce laud is very to chop one . The lire sily logt;eii Iniuch : it is " My hive worked well, for wo had five acres logged and fired that night. On a dark night a hundred or two of siich heaps all on fire at once have a very fine effect, and shed a broad glare of light over the country for a considerable distance. * « * # * * " My next steps towards my house-building was to build a limo heap for the plastering of my walls and building my chimneys. We set to work, and built an immense log heap : we made a frame of logs on the top of the heap to keep the stone from falling over the side. We drew twenty cart loads of limestone broken up small with a sledge hammer, which was piled into the frame, and fire applied below. This is the easiest way in the bush of getting a supply of this useful material. " I built my house of elm logs, thirty-six feet long by twenty-four feet wide, wliich I divided into three rooms on the ground floor besides an entrance-hall and staircase, and three bed-rooms above. I was busy till October making shingles, roofing, cutting out the door and windows, and hewing the logs smooth inside with broad axe." [Then follows a descrii)tion and direction for making shingles.] In the XII chapter wo have an excellent passage about the choice I of land, but I must refer my reader to the work itself lor that, and many other most valuable hints, and go on to select another passage I or two on building &c. "The best time of the year to commence operations is early in [Sept. The weather is then moderately warm and pleasant, and there [are no flies in the bush to annoy you. " A log-shanty twenty-four feet long by .sixteen feet wide is largo lenough to begin with, and should be roofed with shingles or troughs." |A cellar should be dug near the fire-place commodious enough to [contain twenty or thirty bushels of potatoes, a barrel or two of pork lor other matters. "As soon as your shanty is completed, measure off as many acres las you intend to cliop during the winter, and mark the boundaries l)y la blazed-line [notched trees] on each side. I'he next ojieration is to lent down all the small trees and brush — this is called under-brushing. iThe rule is, to cut down every thing close to the ground from the Idiameter of six inches and under. "There are two modes of piling, either in henps or windrows. If S'our fallow be fall of pine, hemlock, balsam, cedar and the like, then ' should advise windrows ; and when hardwood j)re door to robber or murderer. At first I could hardly understand wl-y it happened that I never felt the same sensation of fear in Canada is I had done in England. My mind seemed lightened of a heavy b r- den ; and I, who had been so timid, grew brave and fearless amid 1 iie gloomy forests of Canada. Now, I know how to value this gr at blessing. Let the traveller seek shelter in the poorest shanty, amv. g the lowest Irish settlers, and he need fear no evil, for never hav«' I heard of the rites of hospitality being violated, or the country dis- graced by such acts of cold-blooded atrocity as are recorded by 1 ' c public papers in the Old Country. Here we have no bush-rangers, no convicts to disturb tue peace of the inhabitants of the lanc\. as in Australia. No savage hordes A Caffres to invade and carr^ "^ our cattle and stores of grain as i'l the Cape; but peace and industry are on every side. "The land is a I rest aijd breaks forth into singing." Surely we ought to be a hujipy and a contented people, full of gratitude to that Almighty God ^^llO has given us this fair and fruitful land to dwell in. NATURAL When t rest which in it nothi to destroy comfort of Let us material is and his fan Here is fencing ant The ash kitchen is or if sprea acid of the ing grain ( and ironwc make brooi The hickoi articles. F his log-hou many other hues are ex lock and o kinds of wi \yikls. The forei fowl and iis The skins From th( light canoe much skill i Nor nius to the .settle NATURAL PRODUCTIONS OF THE FOREST. 59 of d'dVj silently I to the e lountl eni. ir uii ler rued the • hand is in peace England, avy bars )om and ventured Q by the )ubt and nger waf4 id not al open til J and wl'y anada is iavy b r- amid 1 iie lis gr at y, amo.g er havv' I mtry tiis- d by i ' e peace of hordes -if rain as i'l and is at a happy God \\liO NATURAL PRODUCTIONS OF THE WOODS.— HOW iM\DE AVAILABLE TO THE SETTLER. When the Backwoodsman first beholds the dense mass of dark fo- rest which his hands must clear from the face of the ground, he sees in it nothing more than a wilderness of vegetation which it is his lot to destroy : he does not know then how much that is essential to the comfort of his household is contained in the wild forest. Let us now pause for a few minutes while we consider what raw material is there ready to be worked up for the use of the Emigrant and his family. Here is timber for all purposes ; for building houses, barns, sheds, fencing and firewood. The ashes contain potash, and the ley added to the refuse of the kitchen is manufactured by the women into soap, both hard and soft: or if spread abroad in the new fallow, it assists in neutralizing the acid of the virgin soil, rendering it more ft-rtile and suitable for rais- ing grain crops. From the young tough saplings of the oak, beech and ironwood, his boys by the help of a common clasp knife, can make brooms to sweep the house, or to be used a])out the doors.— The hickory, oak and rock-elm supply axe handles and other useful articles. From the pine and ced:ir he obtains the shingles with which his log-house is roofed. The inner bark of the bass-wood, oak and many other forest trees can be made into baskets and mats. Dyes of all hues are extracted from various barks, roots and (lowers. The hem- lock and oak furnish bark for tanning the shoes he wears. Many kinds of wild fruits are the spontaneous growth of the woods and wilds. < The forest shelters game for his use ; the lakes and striSams wild fowl and lisli. The skins of the wild animals reward the hunter and trapper. From the birch a thousand useful utensils can be riiade, and the light canoe that many a white settler has learned to make with as much skill as the native Indian. -Nor must we CHiiit the product of the sugar- maple, which yieldn to the settler its luxuries in the shape of sugar, molasses and vinegar. ;i, I. f^ 60 FEMALE EMIGRANT S GUIDE. These are a few of the native resources of the forest. True they are not to be obtained without toil, neither is the costly product of the silkworm, the gems of the mine, or even the coarsest woollen gar- ment made without labour and care. A FEW HINTS ON GARDENING. Owing to the frosts and chilling winds that prevail during the month of April, and often into the early part of Afay, very little work is done in the garden excepting it bo in the matter of plantinj^ out trees and bushes ; grafting asd pruning, and preparing the ground by rough digging or bringing in manure. The second week in May is generally tlie time for putting in all kinds of garden seeds : any time from the first week in May to the last, sowing may be carried on. Kidney beans are seldom quite secure from frost before the 2.5th. I have seen both beans, melons, and cucumbers cut off in one night, when they were in six or eight leaves. If the season be warm and showery early sowing may succeed, but unless guarded by glass, or oiled-paper frames, the tender vegetables should hardly be put in the open ground before the 18th or 20th May : corn is never safe before that time. The coldness of the ground and the sharpness of the air, in some seasons, check vegetation, so that the late sowers often suc- ceed better than they who put the seeds in early. Having given some directions in various places about planting corn, potatoes, melons, and some other vegetables, I shall now add a few memoranda that may be useful to the emigrant-gardener. If you wish to have strong and early cabbage-plants, sow in any old boxes or even old sugar-troughs, putting some manure at the bottom, and six or eight inches of good black leaf-mould on the top, and set in a sunny aspect. The plants thus sown will not be touched by the fly. If sown later in May, set your trough on some raised place, and water them from time to time. Or you may sow on the open ground, and sprinkle wood-ashes or soot over the ground : this will protect the plants. — The fly also eats off seedling tomatoes, and the same sprinkling will be necessary to preserve them. In sowing peas, single rows are better in this country than double ones, ad unless there be a good current of a^r among the plants they are apt to be mildewed. Lettuces sow themselves in the fall, and you may plant them out early in a bed, when they will have the start of those sown in the middle of May. 'I'hose who have a root-house or cellar usually store their cabbages in the following way : they tie several together by the stem near the root, and then hang them across a line or pole head downwards : others pit them head downwards in n pit in the earth, and cover them a first with c the root s will afford not to be h There ui common oi Lamb's-qua naay be saf into boiling drained, anc try people. The May wet places, • unless you mistake has Cow-cabbao tier to point It is alwi carrots shou the same, a Seeds will you can chai If you ha a friend a si like Canada of-the-way, < many acts o not forget t another," an these are op require the u Rhubarbs place and ric ply of long < bottom put the stalks vc kind to plant A bed of < always useful tie medicine. A good b( Balm, Ttym^ Sage, Savour rrue they )roduct of ►oUen gar- luring the very little f plant infj he ground ek in May jeds : any carried on. e 25th. I one night, warm and ly glass, or put in the safe before of the air, often suc- nng given potatoes, lemoranda h to have even old X or eight ny aspect, own later hem from d sprinkle plants. — kliug will [an douhle [lants they them out >wn in the [ cabbages near the IvnwardR : )ver them GARDENING. 61 first with dry straw and then with earth above that. The stem with the root should be stored by till spring, when if planted out, they will afford good, early, tender greens at a season when vegetables are not to be had. There are many substitutes for greens used in Canada. The most common one is the Wild Spinach, better known by its local name of Lamb's-quarter. It grows spontaneously in all garden grounds, and may be safely used as a vegetable. It is tender, and when thrown into boiUng water with a little salt, and cooked for five minutes, and drained, and sent to table like spinach, is much esteemed by the coun- try people. The Mayweed, a large yellow ranunculus that grow3 in marshy wet places, is also freely used : but be careful to use no wild plant • unless you have full assurance of its being wholesome and that no mistake has been made about it. There is another wild green called Cow-cabbage that is eaten, but this also requires an experienced set- tler to point it out. It is always well to save your own seeds if you can. A few large carrots should be laid by to plant out early in Spring for seed. Onions the same, also beets, parsnips, and some of yeur best cabbages.— Seeds will always fetch money at the stores, if good and fresh, and you can change with neighbours. If you have more than a sufficiency for yourself do not begrudge a friend a share of your superfluous garden seeds. In a new country like Canada a kind and liberal spirit should be encouraged ; in out- of-the-way, country places people are dependent upon each other for many acts of friendship. Freely ye will receive, freely give, and do uot forget the advice given in the scriptures, " Use hospitality one to another," and help one another when you see any one in distress ; for these are opportunities cast in your way by God himself, and He will require the use or abuse of them at your hands. Rhubarbs should always find a place in your garden ; a cool, shady place and rich soil is best : throw on the l)ed in the Fall a good sup- ply of long dung, and dig it in in the Spring. A barrel without a bottom put over a good plant, or a frame of an old box, will make the stalks very tender and less acid. The Giant Rhubarb is the best kind to plant. A bed of Carraways should also find a place in your garden ; it is always useful, and the seeds sell well, besides being valuable as a cat- tle medicine. A good bed of pot-herbs is essential. I would bring out seeds of Balm, T%me, and Sweet Basil, for these are rarely met with here. — Sage, Savoury, Mint and Peppermint, are easily got m 62 FEMALE EMIGRANTS GUIDE. Sweet Marjoram is not commoTily met with. I would also biing out some nice flower-seeds, and also ve<^etnl)le seeds of {?ood kinds, especially fine sorts of cahbaf?e. You should learn to save your own seeds. Good seeds will meet with a market at the stores. The followinj:^ plain, practical hints on the cultivation of ordinary garden vegetablce, taken from Fleming's printed catalogue, will be found useful to many of our readers. — Most kinds of seeds grow more freely if soaked in soft water from tv.'elve to forty-eight hours before sowing ; seeds of hard nature such as blood-beet, mangel and sugar beets, nasturtium, &c., often fail from want of attention to this circumstance. Rolling the ground after sowing is very beneficial, and will assist in making the seeds vegetate more freely ; when a roller is not at hand, it may be done with the back of the spade, by flattening the earth and beating it lightly.— Kidney or French beans, may be planted any time in May in drills two inches deep, the beans two inches from each other, the drills about eighteen inches apart. If a regular succession is recjuired, sow a few every few weeks from the first of May, to the first July. For climbers the best sorts are the white Lima, dwarf white haricot, bush bean and speckled red. Broad or Windsor beans, do not succeed well in this climate, the summer heat coming on them be I ore they arc podded, which causes the blossoms to drop off. The best soil to gi'ow them in is a rich, stiff clay, and on a northern border shaded from the raid-day sun : sow in drills two feet apart, two inches deep, and the seed .three inches asunder. Blood Beet, Long and Short Turnips, may be sown in a good, rich, deep soil, about the first week in May. Draw drills about one foot apart, and one inch deep ; sow moderately thick : when the plants are up strong, thin them out the distance of six inches from each other in the rows. Brocoli and Cauliflower require a deep rich soil of a clayey nature, and highly manured. To procure Cauliflower or Brocoli the seed ought to be sown in a hot-bed early in March; when the plants are quite strong and healthy, they may be planted out in the garden about the middle of May. Plant in rows two feet square. The kinds that will do well in this climate are the Early London, and French Cauliflower, Purple Cape and Walcheren Brocoli. Cabbage, both early and la^e, may be sown any time in May. The best situation for raising the plant is a rich, damp piece of ground, shaded. Seed sown in a situation of this kind is not so likely to be destroyed by the fly. When the plants arc strong they may be planted in rows, and managed the same as directed for cauliflower. The best kinds for summer use are the Early York, Battersea and Vannack : for winter use the Drumhead, Largo Bergen and Flat Dutch. ( ucumb< Thf y requii onl v four lia' le to b( so p-suds, cpwtaloupe, ti lie, takin fi om each square, lea\ jiTOwn ab.j make the i have truiL Car HOTS, rich ^oil, time in Ma • ./hen tl k( op them /'urden are, culture the acre of fiel five hundre field systen thinned out Celery.- early Celer March ; for middle of ] had a little the seed ; i appear. Ci soon as the a little, bel sun, until t for one mc trenches. — As a cor sprinkling < on some s on ground ploughed i and Portu the Chisw among the Hops.—' they are g< ?o biing )(1 kinds, our owu ordinary , will be iter from urc such fail from nd after vejifetate with the i-rhtly.— in drills he drills ircd, sow ly. For ::ot, bush L'ced well they are northern Bt apart, 3od, rich, one foot plants om each li soil of owcr or h; when out in t square, don, and Ely. The ground, }ly to be 3 planted sea and Ind Flat aARDEXING. 63 ( ucumbers iray I c sown in the open ground any time in May.— Th' y require :i good rich soil. Sow in hills four feet apart, leaving only four plant ^^ on eav-h hill. The cucumber and melon vines are lia' le to be ai lacked by r. yellow t!y or bug. Soot, charcoal-dust or so p-suds, applied to 'he plants, will assist in keeping them off. Musk cputaloupe, nutmeg aid water melons may also be sown at the same ti lie, taking care to sow tho different kinds a good distance apart fi om each other, as t. icy are apt to nii.v. Plant in hills three feet f'luare, leaving only thr 'o plants on each hill. When the plants have jirown ab.)ut six inches, stop .>r pinch the leading shoot, which will make the plants throw out sid^ shoots, on which you may expect to have frnit Oabhots. — The most fui'r.ble ground for growing Carrots, is a deep rich foil, that has been weJl manured tl.e previous year. Sow any time in May, in drills ow foot apiut, and o.\e inch deep. ./hen the Carrots ae U]), thi>\ them *>ut, four inches apart, and k( ep them free of weet's. liie linds that are generally sown in the I'arden are, the Early H.)rn, Loug (>range, and Red Surrey : for field culture the white ]3elgi;in ami Ahringham. The produce of one acre of field carrots, wl. in pi orerh cultivaiod, may be rated at from five hundred to eight h mdre.l buslicls. 1 n cultivating them on the field system the drills ( ught to be two i.et apart, and the carrots thinned out at least tweh ; inches asu ider. Celery.— This vegcta' le is r. icli esteeu'ed as a salad. To have early Celery the seed sh uld \.\) sow i in a hot-bed, in the month of March ; for winter celery, the s 'od m ly be sown any time before the middle of May. Sow on a sm;dl be i of fi le rich earth; beat the bed a little with the bac 'c of t le spn le ; s ft a little fine earth over the seed ; shade the bed with a m it er board till the seeds begin to appear. Celery plants ou-'ht to be picked out into a nursery-bed, as soon as they are two or three inrhe •• hi L Cut their roots and tops a little, before planting : water hem w ell, and shade them from the sun, until they begin to g'"ow. TiCL tin 'm remain in the nursery-bed for one month, after which they wiU b i fit to transplant into the tranches.— (Fleming's Prii 'ed Ca.'aingii ) As a corrective to the so 'mess of vt r d.imp rich new soil, a light sprinkling of wood ashes is very u: cfi.I. 1 .ce^lied ashes are very good on some soil. The most s -lendid calbiges I ever saw were raised on ground where the spent ai-he> fi\) n a leech barrel had been ploughed into the soil Th( kinds grv)An wvtc the Conical cabbage and Portugal ivory-stemmed. The plritsw.^e from new seed from the Chiswick gardens, and i y calbages ,'aiised quite a sensation among the country gardeners. Hops. — ^This most useful plant no s?ttl r's house can dispense with: they are generally grown about the lonccs ol the garden, around the 64 FKMALE EMIGKAXTS GUIDE. pillars of the veramlab, or porch, of tlie (Iwolling-honso ; or iu lulls in the garden. When in open ground, the hop nnist be supported with poles at least ten or fifteen feet hijjfh, set firmly in the ground. — The hop must be planted in very rich mould, and early in the Sj)rino:, that is before the sprouts begin to shoot above the ground. T^Y0 good buds at least are required for every root that you set. 'J'ho Hop seldom is of much benefit the first year that it is planted, though if the ground be very rich, and the roots strong, the vines will pro- duce even the first year. A little stirring of the mould, and a spade- ful or two of "fresh manure thrown on the plant in the fall, when the old runners have been cut down, will ensure you a fine crop the second year. Hops will always sell well if carefully harvested. In another part of the book I mention that they should be gathered fresh and green : dull, faded, frost-bitten hojjs are of little worth. AVhen plucked they should be carefully picked from leaves and stalks, and spread out on a clean floor in a dry chamber ; and when quite dry packed closely into bags and hung up in a dry place Many persons content themselves with cutting the vines long after they are ripe for gathering, and throwing them into a lumber room, there to be plucked as they are required ; but this is a very slovenly way. Children can pick hops at the proper season, and store them by when dry, without much labour, and just as well as the mother could do it hei-self. The following article I have selected from the Old Countryman, a popular and useful Canadian paper : — " GARDENING. " "We feel bound constantly to urge upon ihc attention of our read- ers the profit and importance of a good grd-'cn. T!? influence is good every way. It spreads the table with palatable :ui'l mitiitious food, and fills the dessert dishes with luxuries, and thus saves the cash which must otherwise be paid for beef, ham, veal, and lamb ; besides promoting the health and spirits more than the meat would. Then a good garden is a civilizer. The garden and orchard beautify the home wonderfally and kindle emotions which never die out of the heart. But we must say a word or two on individual jjlants, and first of— Asparagus. This is a delicious vegetable. What the old bed re- quires iri the Spring is to cut off the last year's stalks just above the ground, and burn them ; loosen the earth about the roots, and clean up the whole bed. As the sweetness and tenderness of this plant depends tipon its rapidity of growth, the soil should be made very rich. Beans should be planted as soon as you feel secure from frost. — They are ornamental when planted in hills two or more feet apart, with birch sticks stuck about the edge, and tied together at the top. Then tli rots, lettiu sify, jiarslc onions, sui nutriment, cultivate w S.MAiJ. y and white, v/holesome charms for Ornamej — the grasj a thought snnny spac( thein with balsams an( bine ; then candy-tuft, Time almos the soul, s dissected fl and happy We need n especially ii We insis namental. and enable your family JVeto-Engh The new open grour hour besto"\ cabbages, black mou] climate wh( many days bles and fri countiy, 01 and HuroUj east of To frosts nip i GAUDENIXn. 65 Then there arc peas and beets of two or three kinds, parsnips, car- rots, lettuce, radishes, cucunihiTs, rliuharb, pepjser-frrass, s[)ina(h, ^al- sify, ])arsl('y, tomato, liirnijis, cch'ry, early corn, early potatoes, melons, onions, summer squash, and calihuf^e, all allbrdinj,^ the proper summer nutriment, and requirinj^ a similar soil for their production. How and cultivate well a few of each, and yuu will iind your account iu it. S.MAiJi Fruits. — Set red and white raspberries, thimblebcrries, black aiid white, also currants and frooseljcrrics. They are cheap and Yvholesome food, and as easily raised as potatoes. Any home will have charms for children where these are plentifully grown. Ornamental. Do not allow the lusty teams and the broad acres, — the grass, the grain, and the tree to occupy all your time, but give a thought and an eye occasionally to the beautiful. Spread out a snnny space for the daughters, where the boys will cheerfully assist them with the spade. What a charming spot ! Here are the mixed balsams and carnations ; the mignionette, mourning bride, and colum- bine ; there, love-lies-bleeding, and, in the corner, love-in-a-mist, the candy-tuft, and Canterbury bell. Why, you resume your youth liere. Time almost ceases to make its mark. Old scenes come thronging to the soul, such as when you sat on the rustic scat iu the garden, and dissected flowers with her who is now the mother of these beautiful and happy daughters. Such are the influences of the flower garden. We need not go to the books for poetry, it is nature everywhere, but especially in such a group as this,— " There's beauty all around our paths, If but our watchful eves Can trace it midst familiar things, And through their lowly guise." We insist iipon it, that there is time with all to be given to the or- namental. It will make you richer, better, happier, more cheerful, and enable you to die easier, and will have the same influences upon your family, by creating something of the beautiful around you. — JVeiD-England Farmer.'^ The new settler will be surprized at the facility with which in the open ground, he can raise the finest sorts of melons, with as little la- bour bestowed npon the plants as he has been accustomed to give to cabbages, lettuce or any of the commonest pot-herbs. The rich black mould of the virgin soil, and the superior heat of the sun in a climate where the thenuometer often ranges from 80 ® to 95 ° for many days together during the summer months, brings both vegeta- bles and fruit to perfection very rapidly. In the AVestern part of the country, or that portion lying between the great lakes Ontario, Erie and Huron, fruit is grown and ripened that is with difliculty perfected east of Toronto, where the heat is not so ardent, and late and early frosts nip the fair promise of the wall fruit. The peach, apricot and 66 FEMALE EMIGRANT S GUIDE. grape, with many other kinds are rarely met with in the eastern por- tion of the Province, unless trained on south walls, and protected durinj^ the cold season. Pears, however, will grow well : Apples of the finest quality, and many other fruits in the townships between Toronto and Montreal. I have heard that the apples of the Lower Province are considered by horticulturists to be of the finest quality. There are several sorts of apples in great repute in our orchards, and should be cultivated by those who are planting trees — " Pomme-gris," " Canada-red", " St. Lawrence" and " Hawlcy's Pippin", with some othci-s of ex^ollent reputation ; but as I have devoted a separate sec- tion to Apples and the Orchard, I need say no more on this head in this place. ' lieved by settlement spot excii emigrant her own h With a little attention and labour, the vegetable garden may be carried to great perfection by the women and children, with a little assistance from the men at the outset, in digging the ground, and se- curing the fences, or any work that may require strength to effect. In the new ground the surface is often encumbered with large stones, and these must either remain a blot on. the fair features of the garden plot, or be rolled away by the strong arm of the men, aided by the lever. These surface stones may be made very serviceable in filling up the lower part of the fence, or, piled in large heaps, be rendered ornamental by giving them the effect of rockwork. I know many gardeners whose rustic seats, overarched by climbing plants, have been made both useful and ornamental i\'ith these blocks of granite and limestone forming the seat. Stone-crop, orpine, and nmny other plants, set in a little soil among the crevices, have transformed the unsightly massxis into an interesting and sightly object. The Wild Cucumber, Orange Gourd, Wild Clematis, and a number of other shrubby climbing-plants, will thrive and cover the roclvy pile with luxuriant foliage. Thus by the exertion of a little ingenuity, the garden of the settler may be rendered not only highly useful, but very ornamental. A little taste displayed about the rudest dwelling, will raise the inmates in the eyes of their neighbours. There arc very few persons totally insensible to the enjoyment of the beautiful, either in nature or art, and still fewer who .tre insensible to the approbation of their fellow men ; this feeling is no doubt implanted in them by the Great Creator, to encourage them in the pursuit of purer, mort^ intellectual pleasures than belong to their grosser natures. As m' a cultivate the mind they rise in the scale of creation, and become m< re capable of adoring the Almighty through the works of his hand>' — I think there can l)e no doubt but tluit whatever elevates the hi, her faculties of*the soul, brings man a step nearer to his Maker. llow much pleasanter is the asjjcct of a house surrounded by a garden, nicely weeded and kept, than the desolate chip-yard, uurc- The ph to the futi year, andt outset. Not on article of where grc in the fall the preser) During felt by tho be provid( second yea I canno will derive almost say I would even half young app the choice be bought. For goc to fruit in quarter do are dearer, of three yt bear good table-apple lay out a wise to do this small trees. 'Let apart in t time to pi lowing Spi till tho foil ensuing Sp APPLES. C< :era por- rotected .pples of between le Lower , quality, irds, and me-gris," th some trate sec- 3 head in 1 may be li a little 1, and se- iffect. In je stones, le garden id by the in iilling rendered )w many lis, have f granite uiy other rnied the le Wild of other pile with lity, the but very ling, will arc very ul, either irobation them by rer, nior<^ As m' II )me mi re hand^' — e hi. her [led by a ird, unre- lieved by any green tree or flower, that is so often seen in the new settlements in Canada. What cheerful feelings can such a barren spot excite; what home affections can it nourish in the heart of the emigrant wife? Even though she may have to labour to rear it with her own hands, let her plant a garden. APPLES. The planting of an orchard, which is a matter of great importance to the future comfort of the settler's family, is often delayed year After year, and that is done last, which should have been attended to at the outset. Not only are apples valuable as a most palatable and convenient article of diet, but also as one of the most wholesome. In a climate where great heat prevails during the summer months, and even later in the fall, the cooling acid of fruit becomes essentially necessary for the preservation of health. During the first years of the emigrant's life, this want is p?Rnfully felt by those who settle down in the backwoods ; and a supply should be provided for as early as possible, by planting trees in the first or second year of the settlement. I cannot too forcibly impress upon the emigrant the advantage he will derive from thus securing to his household, the comtbrts, I might almost say the blessing, of an orchard. I would therefore advise him to fence in securely the first acre, or even half aero, of cleared ground about his house, and i)lant it with young apple-trees. In alf the towns now he will find nursciries, where the choicest and best sorts of apples, pears, cherries, and plums, can be bought. For good root-grafted apples of good character, which will begin to fruit in three years from the planting, the usual price is Is. 3d. (a quarter dollar.) Pears, plums, and budded cherries, of good sorts, are dearer, say !2s. Gd. the tree. Ungrallcd apple-trees, or seedlings of three years growth cost 7jd. (or a York shilling). These last will bear good kitchen fruit, and by chance, if well cared for, a very fine table-apple may be found among them ; but those who can aftbrd to lay out a few dollars in securing apples of the first quality will be wise to do so. But there may be some who are unable to make even this small outlay, and can hardly venture to purchase the ungrafted trees. 'Let such sow every apple-pip they can obtain, on a bed, set apart in the garden enclosure for that purpose. The fall is the best time to put the pips into the ground ; they will come up in the fol- lowing Spring : but if you sow them in Spring th(>y rarely como up till the following season, while those sown in the Pall como up in the cnauing Spring. 68 FEMALE KMIGKANTS GUIDE. When these nurshngs ure well up in six or eight leaves, weed them carefully by hand, or with an old knife. The pips should be sown in drills, a foot apart ; the seeds six or eight inches apart ; but as ground is no object, and the young trees will be twice as strong and straight with room ailowed to grow in, I would rather weed them out so that each sapling stood eighteen inches a])art each way ; you may plant out those you remove, and they will be none the worse for the re- setting. By the third year these young trees may be grafted, or else they may be removed to the situation in the garden or orchard they arc meant to occupy ; ahd after this removal good well-formed branches may be encouraged, but spurs and sprouts are better kept from filling up the middle of the tree. Seedlings thus managed, and the roots kept well worked about at the surface with the hoe, will stand a fair chance of becoming a valuable orchard. You will be surprised at the rapid advance of these trees in a few years time. A scattering of wood-ashes on the ground, or a little manure, well worked in with the hoe in the Fall, will do great things for your plantation. Many person^grow young nurseries for the sake of grafting on the young vigorous stocks. In Canada root grafting is very much practiced. My female readers will say, these directions are all very well, but this is men's work ; we women have nothing to do with nurseries, ex- cept in the house ; but let me now say a few words on this head. In Canada where the heavy labour of felling trees and cultivating the ground falls to the lot of the men, who have for some years enough to do to clear ground to support the family and raise means towards paying instalments on the land, little leisure is left for the garden and orchard : the consequence is that these most necessary appendages to a farm-house are cither totally neglected or left to the management of women and children. That there is a miserable want of foresight in this, there can be no doubt, for the garden when well cultivated pro- duces as large an amount of valuable crop as any part of the farm.— In any of the towns in the Fall or in Winter, a head of good cabbage will fetch 3d or 4d., onions a dollar a bushel, carrots from 3s. to 4s. a bushel, and other vegetables in like manner ; and as food for the household consumption, they cannot be too highly valued, even for the sake of preserving the health. Nevertheless if the men will not devote a portion of time to the cultivation of the garden, and orchard, the women must, or else forego all the comfort that they would other- wise enjoy. After all, when the enclosure is made, and the ground levelled and laid out in walks, and plots, the sowing of the seeds, and keeping the crops weeded and hoed, is not so very heavy a task : with the aid of the children and occasional help of one of the elder boys, a good piece of garden may be cultivated. The tending of a nursery of young trees froii sure thai my earlie When two year^ nursery o borne fru Little and apple fruit in ding, and they will will not t In the Otonabee in their g the fruit lings. Tl pleasure ii My owi bushes, ail I got sor of them built up kinds were on which j and weeds done : by by degreei unsightly steep sloj their leave As I d old Engl; curved lin looked vei I then col hawthorns and 1)1 ante the other coniplotc have ])ro( no doubt look at. to look at 2(1 them sown in 5 ground straight , so that ay ])lant r the rc- ilse they they arc )ranc]ie3 m filling he roots id a fair irised at ering of I in with Many le young deed. nrell, but 3ries, cx- id. Itivating I enough towards den and iges to niont of sight in ted pro- arm.— cabbage to 48. for the 2vcn for will not )rchard, il other- led and )iug the e aid of I piece young APPLKS. G9 trees from the first sowing of the seeds in the ground, is rather a plea- sure tlian a labour ; and one which I have taken a delight in from my earliest years. When I was a child of eight years old, I assisted one of my sisters two years older than myself, under my father's direction, in planting a nursery of walnuts. Those trees now form a fine avenue, and have borne fruit for many years. Little children can be made to sow the stones of plums, cherries, and apple-pips, in the nursery ; these in time will increase and bear fruit in due season : they will all bear fruit without grafting or bud- ding, and they are growing while you arc sleeping. In a few years they will l)e a source of comfort and luxury to your family, and you will not then lament the care that you bestowed upon them. In the early years of our infant settlement on the banks of tho Otonabee river, above the town of Peterboro', all the ladies worked in their gardens, raised their own vegetables, and flowers, and reared the fruit trees which in after years almost overshadowed their dwel- lings. They felt this work as no disgrace to them, but took pride and pleasure in the success of their labours. My own garden was full of stumps, and stones, roots and wild bushes, and it cost some trouble to reduce it to smooth working order. I got some help to overcome the first difficulties. The stones, some of them of large dimensions, were removed with a handspike, and built up into a heap. Around the stumps, turf and rubbish of all kinds were heaped, and finally covered with a depth of fine black mould, on which gourds, cucumbers, or melons, were planted, the grass roots and weeds nourishing them as well as a regular hot-bed wpuld have done : by this simple contrivance wcgot rid of much rubbish, which by degrees was converted into the best of manure, and hid many an unsightly oliject ; the vines of the cucumbers «.^'c. running down the steep sloping sides of the mound, and also covering the stumps with their leaves and fruit. As I disliked the rough unsightly look of the rail fences, I got an old English settler to enclose my garden (which swept in a bold curved line from each corner of the house) with a wattled fence : this looked very picturesque, but did not last more than three years good. I then collected wild gooseberry buslics, currants, bush honey suckles, hawthorns, wild cherry and plum trees, with all sorts of young bushes, and planted them within side my fence, to make a living fence, when the other should have decayed ; and had I remained long enough to complete my ])lans, I should have had a nice hedge. If we could have procured the pi'opor sort of wands, fit for the purpose, I have no doubt my fence would have proved as lasting as it was pretty to look at. It was tl»e admiration of all my neighbours, and nuiny came to look at •' xMrs. 'I'raill's fence." f ^* 70 . FEMALE EMIGRANTS GUIDE. Next to a picket fence made of split cedars, with cedar posts, a log fence is the best in situations where sawn lumber is not easily pro- cured, but the logs should be secured from rolling by stakes and riders. These fences are only suitable to bush settlements, but as my book is intended for emigrants of all sorts, and conditions, and especially for the working hands, I have dwelt more minutely on such things as may suit their particular circumstances, though I trust it may also contain matter of valuable instruction to all classes. I must now return to the subject from which I first started, Apple- Orchards and Apples. I again repeat my advice to buy grafted trees if you can afford to do so. There are agents who travel the country, and penetrate even to the verge of the forest, to collect orders for trees, from different nursery-gardens in the United States, and also from the large towns in Canada. I recommend you to deal with the latter, for this reason; your trees are likely to reach your hands sooner after being taken out of the ground : give your strict orders, to have the trees well rooted, and the roots matted ; and deal with men of good character, who arc well known, and have an established reputation. I will give you a list of the most approved and valuable Apples, at the end of thiF article. In planting your trees do not be afraid to make the hole wide enough ; it is better to dig the soil well, and let every part be tho- roughly worked till it be fine and mellow : this is better than putting manure to the roots, which gardeners do not recommend. With a sharp knife cut the bruised roots, and if the top be large, and the roots small, reduce the branches : if the roots be large and spreading, little pruning is requisite : the young trees that have thriven best have been uncut when planted. The careful planter will make holes deep, that a good bed of fria- ble, sandy loam may be spread at the bottom to set the trees on. It makes a great dillerence on an hat soil the roots are bedded. Let the tree be held up by one person, while another carefully ar- ranges the roots, so that they lie in a natural way in contact with the soil ; then lightly strew in the earth, with the hands, and fill up the hole with good soil, pressing the earth down : when planted, a quan- tity of half-decayed litter sliould 1)0 placed round the tree, as far as the roots extend : this is called by the gardeners nndching, and servos to keep the ground moist and mellow. If you think it needful to support the tree from the action of the wind, tie it to a stake, but j)Uice a bit of old cloth between the stake and the young tree, to keep the bark from being rul)l)ed. " In most cases," says a skilful Ameri- can horticulturist, "it is better to thin out, than to short(^n the branches of the newly taken-up trees ; leaves are necessary to the formation of roots, and if you dejjrive the young tree of all its.boughs, you stop its resources for root-urowlh.'' There a Spring, be not pi trees. Oc early in tl son when planting, the tender wet, and April is th I will m grafting, w as that of Cut the and even, small fine about an i through t a budding without th which will while you good sorts, being chosi l>efore. AN care to lea stance dep tinger's leii you begin duced into generally ii sufficient, one or two Withyo country as that the si gore let int the cleft a neither one t*o your ot the stock ; ply the wa below, whe * Fall p] planting, sn APPLES 71 • posts, a Lisily pro- ud riders. J book is cially for things as may also I, Apple- afford to rate even different ge towns is reason; ■aken out 11 rooted, ', who arc ive you a \ of thiP hole wide t be tho- 1 putting With a and the preading, best have d of fria- s on. It cfully ar- with the 11 up the , a quan- as far aa nd serves loedful to ake, but , to keep il Aincri- bnuichos Million ut' u stop its There are two seasons for orchard planting; in the Fall, and the Spring. Now I am myself rather in favour of the Fall planting, if it be not put off too late. * Many persons plant late, and lose their trees. October is the usual time, and I think it should be done as early in the month as possible. My own idea is that just at the sea- son when the leaf begins to turn yellow, is the safest time for trans- planting. If it be put off till the frosts harden the ground, injury to the tender nurslings must follow. In Spring the ground is often too wot, and cold, and the trees get too forward to be removed safely. — April is the Spring month for transplanting, and October in the Fall. I will now, as well as I can, give you some simple directions about grafting, which is an art often practised by the female hand, as well as that of the professed gardener. Cut the stock or branch which you design to graft upon, smooth and even, with a sharp knife, or if too large for the knife, with a small fine-toothed pruning saw ; with your knife make a cleft of about an inch deep through the crown of the stock, dividing it clean through the bark on citler side, into which cleft insert the handle of a budding-knife, which is smooth, and wedge-shaped ; or if you are without this useful instrument, have ready a narrow wedge of wood, which will answer all the j)urposes ; this is to keep the cleft open, while you insert the scions or grafts. Select your grafts from any- good sorts, from healthy trees, the new, or youngest, growth of wood being chosen. Most grafters cut the scions some days or even weeks before. With a sharp knife pare away the wood on each side, taking care to leave a ridge of bark on your scion, as on this simple circum- stance depends the life of the graft. The graft should be about a linger's length, with three distinct buds, one from the base of which you begin to shape the lower part or wedge, which is to be intro- duced into the cleft. Two grafts, one on each side of the stock, are generally inserted, unless it be in seedling apples, when one will bo sufficient. I have seen as many as four scions on the large limbs, but one or two good grafts are better than more. AVitli your grafting wax at hand, (^br clay docs not answer in this country as in England,) insert your scions at the edge of the clefl:, so that the strip of bark left on it, fills up the opening like a slender gore let into the stock, taking care to bring the edges of the bark of the cleft and the bark of the graft close together, and even, so that neither one shall project beyond the other. Proceed in like manner tb your other graft, and then remove the wedge from the centre of the stock ; the crack will close, and hold your scions tight : then ap- ply the wax to the sides, covering every part of the seam and a little below, where you see the cracking of the bark ; also round the part * FhII plantinff is now getting more into favour than it was, and earlier planting, say the last week in September. 72 FEMALE EMIOUANTS GUIDE. where the lowest bud rcst.s on the stock : do .this efFectually, and spread the wax over the crack on the crown of the stock, bringing a little of it all round tlie edge of the bark, to keep it from drying^ up. Some wind a strip of cloth, or thread, round, to secure the graft from being moved by any accident : others leave it to chance. You can do so if you like, only there is an old proverb in favor of the binding: " Safe bind, safe find." I have onl}'' described one method of grafting, but there are many equally simple and safe, which any one conversant with the practice of grafting, will describe, or what is still better, cut a branch, and a scion, and show you the process. I learned to graft from a Canadian lady in her own parlour. I M'ill now give you the receipt for pre- paring the grafting wax. GRAFTIXG WAX is made in the following proportions : one part of common beef-tallow; two parts bees' wax ; and four parts resin. Melt the whole together, pour into a pail of cold water; rub a little of the grease on your hands, to prevent the wax from sticking, and then as it cools work it well with your hands, first in the water and then on a bit of board, till it is thorougly knea(le<1, and will be soft and plastic, without ad- hering to the fingers or running thin. This wax is spread over the sawn limb and round the graft, and down the wounded bark, so as to exclude the air and moisture ; if too soft add a little more wax, or if too hard a little more tallow. Some use cobbler's wax, some apply pitch, and the common tur- pentine from the j)ines ; but the wax is neatest, cleanest, and best. — Clay is of little use, as it either dries with the sun, or cracks with the frost. Some use bass bark to bind round the grafts. The tools used by those persons who make grafting a business, or have large orchards, are a grafting saw, a pruning knife, a wedge- handled knife, a small hammer with an axe at oik; end, for making clefts in the large boughs, and a bag for the tools, with a strap to pass about the shoulder, and a box for the wax, with string, or a coil of wet bass or cedar bark for binding ; but many trees are grafted with only a knife, a saw, and the wax. Those who know how to graft should early sow Ihe seeds of apples, pears, plums and cherries in a nursery bed, that they may have good vigorous stocks to graft upon. Not long since I met with an old-fashioned book on orchard-plant- ing, where the following direction was given : " Sow apple-seeds in a ring, at distances of twenty-five feet from ring to ring, on a space intended for an orchard. AVhen your yonng trees are up, thin out, to two feet apart, keeping them stirred with the hoe, and young stu from each The rest places or s planted y( graft over tion from As a ma quantity o dead level side of a wash or s bark, and i all the tre found adh( bark. Thes in Spring s selves in t shelter, are tree, by dev Having j chard-trees, proved sor those you '. America is are the na1 best adapte Early He Bough, Sun Canada Hoc be used fo the thinnin left to ripen is a great b^ Autumn ! Astracan*, Fall), Bald' York Quinc Winter g Russet*, Sfl APPLES. ally, and ringing a rying up. raft from You can binding: ire many practice ell, and a Canadian , for prc- ef-tallow; together, on your 3 work it of board, thout ad- . over the :, so as to e wax, or imon tur- d best. — with the isiness, or a wedgo- r making I strap to or a coil 3 grafted 3 f apples, [ive good ird-pUmt- Peet from ir yonng with the hoe, and free from weeds. At the end of three years graft your young stocks. The following year remove all but one healthy tree from each ring, choosing the very best to become your standard.— The rest of your young grafted trees may be set out in suitable places or sold, but you will tind the advantage of never having trans- planted your seedling, by the superior growth, and vigour, of your graft over the young stocks that have been checked by transplanta- tion from the native soil." As a manure for orchard-trees, wood soot, wood ashes, and a small quantity of lime is strongly recommended, especially in wet soil. A dead level, unless drained, is not so favourable for apple trees, as the side of a hill facing south or west. Soap-suds are recommended to wash or scnib the bark of apple and pear trees, to prevent scaly bark, and remove moss. In the Fall, a careful person should examine all the trees, and remove the nests of the caterpillars, which will be found adhering to the young twigs, like a gummy swelling of the bark. These are easily taken off like a brittle, varnished crnst. Early in Spring search the trees again ; if any escape they will show them- selves in the leafing time, and unless the webs which they spin for a shelter, are removed in time, these caterpillars will injure the crop and tree, by devouring the foliage and blossoms. ' Having given you some directions for the management of your or- chard-trees, 1 will now furnish you with a list of the most hig-hly ap- proved sorts to select for planting, as the names differ much frpm those you have been accustomed to see in the English orchards.— America is famous for the excellence of her apples, and those that are the natives of the climate, are always most hardy, prolific, and best adapted for orchard planting in Canadian, soil. SUMMER APPLES. Early Harvest, Yellow Harvest, Early Joe, Summer Queen, Sweet Bough, Summer Bollfiower, (good cookipg apple,) Summer Pearmain, Canada Red, Snow Apple ; this last is not ripe till September, but can be used for pies or puddings much earlier ; it is a great bearer, and the thinning out is no real sacrifice, as it improves the size of those left to ripen. It is known in the Lower Province as La Fameuse ; it is a great bearer, and a fine, sweet, juicy apple. AUTUMN APPLES. Autumn Strawberry*, Fall Pippin -, Holland* (kitchen apple). Red Astracan*, IFawley s Pippin*, Tweuty-ounco Apple*, Burassa* (late Fall), Baldwin, St. Lawrence, Nonpareil liusset. Golden Russet*, York Quincy, llawthoniLlen""", Gravestien*. WLNTER APPLES. Winter Strawberry*, Northern Spy*, Rambo, Baldwin*, Roxbury Russet*, Swaar*, Winter Pippin*, Rhode Island Greening*, Ribstoua u FEMALE EMIGKANTS GIJIDJE. Pippin*, Newtown Pippin*, Pomme Grise, Spitzenburg*, White "Winter Pearmain, Yellow Bellflower, Ladies' Sweeting. These are all choice sorts. There are many other capital apples, but these are the most cele- brated, and therefore I have selected them. Those marked with a star are of the best quality, but all arc good. The mulching the trees as before noticed, is of great utility, but not too deeply. Or if much litter be laid round in the Fall, remove it in the Spring, and stir the ground with the hoe : covering the roots too thickly keeps the sun from warming the earth about them. Having done with the planting, I will now give some good recipes for the cooking, and end with some remarks on the storing of Apples, APPLE-PIE. Every one knows how to make a common apple pie or padding. — Bttt in case there may be a few among my emigrant friends, who have been unused even to this simple process in cooking, I will say : peel and core your apples ; good acid cooking-apples are better than sweet ones ; drop them into a pan of clean water as you pare them; in the pie-dish place a tea-cup, turned bottom upwards ; put in a large table-spoonful of sugar, and two or three cloves, or a bit of lemon peel, if you have these things at hand ; fill your dish with the cored apples ; a very small quantity of water — a large table-spoonful will suffice ; add two or three more cloves, and more sugar ; cover with your paste, rolled thin : finely crimp the edge, and scallop with your finger and the edge of the knife. A few delicate leaves, cut and marked to resemble apple leaves, placed in the centre, give a pretty look to the dish; but this is a mere matter of taste. If you have any cause to think that tho fruit is not quite soft, when the crust is baked, set the dish on the top of one of your stove griddles, and let it sim- mer a while. Some persons stow the apples first, season and put them into the dish, and when cool, cover and bake ; but I think the apples never taste so well as when baked in the old way. The reason for inserting a cu]) in the pie is this : the juice and sugar draws under the cup, and is thus kept from boiling out : paring the apples into the dish of water preserves them from turning brown or black, and the moisture they imbibe renders no other water neces- sary, or very little. The Canadians season their pies with nutmeg and allspice, making them sickly tasted ; they stew the apples till they are an insipid pulp, and sweeten them till the fine acid is destroyed. A good, juicy, fine-flavoured apple-pie is a rare dish to meet with in hotels and among the old Canadian and Yankee settlers. DRIED AFPT,ES. The drying of apples is a great business in the houses of the Cana- dian farmers, where they have orchards, or live near those who have large orchards, who will sell the inferior ft'uit very cheap, as low as 7jd. a bu abundanc( to an Api cored ant and the v they hang water as 1 them to tl spread the stored in 1 apples fint be far adv steeped fc soning of need any Some add with these ofi' the lie simple pre year roun the apple be adoptei Take e( apples ; i. skillet, an scum the lemon, or apples are The sm For comm Allow a sugar, whii boil the su throw in t to have it this will g steeped in strain the potted, cut inner rim outer rim this paper snip the e of the jar. APPLES. 75 ^ White .'hese are nost cele- "id with a ;hing the ly. Or if >riiifj", and kly keeps )cl recipea if Apples. adding. — who have say : peel ;tter than lare them; put in a r a bit of b with the e-spooiiful ar ; cover allop with ,«, cut and e a pretty liavc any t is baked, let it sim- i and put think the juice and it : paring ing brown atei neces- h nutmeg es till they destroyed, meet with the Canti- who have as low as 7Jd. a bushel, if you gather them yourself. Those who revel in an abundance of this useful fruit, often call their young friends together to an Apple-paring " Jjcc". Uushels and liushels of apples are pared, cored and strung on Dutch thread, by the young men and maidens, and the walls of the kitchen festooned round with the apples, where they hang till dry and shrivelled. They should be dipped into boiling water as they are hung up ; this preserves the colour. Some exposo^ them to the action of the sun and wind, on the walls of the house, or spread them on clean boards or trays ; when thoroughly dry, they are stored in bags, and hung in a dry place, out of the dust. I'hese dried apples find ready sale at Is. 6d. per lb., and even higher, if the season be far advanced, and apples scarce. AV^hen required for use, they are steeped for some time in hot water. Stewed till tender, with a sea- soning of cloves, these apples form a delightful preserve, and rarely need any sugar ; but if too sour, a small quantity is easily added.— Some add molasses. Tarts, pics and many pleasant dishes are made with these dried apples : a delicious fever drink is made by pouring oft' the liquor after the apples have boiled a few minutes. By this simple process of drying, you may have apples to make use of all the year round, long after the fruit has decayed, and lost its flavour, in the apple chamber. In England this process of drying apples might be adopted to advantage. PRESERVED APPLES. Take equal quantities of good brown sugar and of good boiling apples ; i. e. a pound to a pound ; cut the appl(>s up fine, put on your skillet, and to every three pounds of sugar all(vv a pint of water ; scum the syrup as it boils up, add the apples, with a little essence of lemon, or lemon peel ; a few cloves, or a bit of ginger : boil till the apples are tender and look clear. The small American crabs will be excellent done the same way.— For common everyday use, half the quantity of sugar wull do. APPLE JELLIES. Allow a pound of crushed sugar (this is an inferior sort of loaf sugar, which sells at 7^d. a pound) to a pound of chopped apples, boil the sugar to a syrup, with a few cloves and a stick of cinnamon; throw in the apples, and boil till the fruit is dissolved. If you wish to have it coloured, add in, while boiling, a slice or two of blood beet; this will give a beautiful rich tint to the jelly ; or a little saffron steeped in a cup of boiling water, which will tinge it a deep yellow ; strain the jelly through a coarse sieve of net or fine canvas. When potted, cut paper dipped in spirits, and lay on the top, the size of the inner rim of the jar : have a larger round cut, so as to cover the outer rim : beat up the white of an ogg, and with a feather brush this paper over ; press the edges close to the jar : to do this well, snip the edge with the scissors, which will make it form to the shape of the jar. ! I 76 FEMALE emigrant's GUIDE. 3 I Preserves thus secured from the air, do not mould as in the ordinary mode of tying ihcm up, and the trouble is not more than tying with string. , APPLES IX SYRUP. Make a thin syrup with sng'iir and water, season with spice or lemon peel ; pare sonic snuiil-sizcd apples, whole, and let them boil till ten- der, but do not let them break if you can he!]) it. Set the apples and syrup by in a deep dish till cold. This makes a cheap dish to eat with bread at tea. It is easily prepared, and is very agreeable, besides being very wholesome. APPLE BUTTER, OR APPLE SAUCE. This is often made in the houses of settlers where there is an abun- dance of apples, on a large scale ; severid busliels of pared apples being boiled down, either in cider or with water, for several hours, till the whole mass is thoroughly incorporated. Great care is needi'ul to keep it stirred, so as to prevent burning. There are several ways of making this apple-butter : some make it with cider, others without, Bome use sugar, others do not ; and some boil sliced pumpkin with the apples, if the latter are very acid. It is a standing dish in most Ame- rican houses, and is very convenient. ANOTHER METHOD. Take three pails of cider, and boil down into one; have ready a quan- tity of sweet apples pared, and quartered, with the peel of one or two lemons ; throw the apples into the cider, and as they boil down, add more, till your cider will boil down no more ; keep the apples stirred well from the bottom of your skillet, to prevent burning : it will take some time to boil down quite smooth, say three or four hours : when done put it into a clean wooden or stone vessel, and keep covered in a dry place. You may take out some of this pulp and r.pread on dishes or tins, and dry in the sun or before the fire, and pack away : it makes a nice dry sweetmeat, or, steeped and boiled up, a delicious wet preserve.— The Canadians who have large orchards, make as much as a barrel of this apple sauce for daily use. CIDER. Some persons have cider presses, which forms a part of their busi- ness in the Fall. The usual charge for making cider is Is. per barrel for the use of the press, you finding the labour, &c., and, of course, the barrels and fruit. Cider sells at from $2^ to $3, if good. Where a farmer has an extensive orchard, the house should be well supplied with this cooling beverage. In harvest time it supplies a valuable drink: in a country where beer is not brewed in private families, and where the exhaus- tion, and waste on the system, by excessive heat and labour, must re- quire a su] must be pi ter, or drui Take th( a small qua little water, water ; let pulp them 1 pint of the boil for ha plate ; put spirits on t; so as to cc this jelly hi The nice tion a smal dumplings, agreeable m Wet a p ^^ously weli large : half wetted rice handful to s a bit of lem of the rice boil a full h this is an ( and are so s them. This usefu can inventio: Note. — I takes an int rican Fruit nagement of to be founc cheap one, b AFPLES. 77 s in the lore than or lemon \ till ten- lie apples p dish to Lgreeable, an abun- ed apples rul hours, is needi'ul eral ways s witliout, 1 with the lost Ame- y a quan- f one or loil down, he apples tiniy^ : it le or four essel, and es or tins, vos a nice eserve.— s a barrel heir busi- )cr barrel )f course, ler has an is cooling ft country exhaus- must re- quire a supply of moisture, cider is very useful. The grateful acid must be preferable to the spirits, which are often mixed with the wa- ter, or drunk in fiery drams in the harvest field. RED APPLE JELT-Y. Take the small scarlet American crab apples, and boil down with a small quantity of water. Tlie best plan is to put the apples with a little water, into a jar with a lid to it, and set it into a put of boiling water ; let it remain in this water-bath till the apples are quite soft ; pulp them through a sieve ; and add one pound of fine sugar to each pint of the apple-pulp, with a stick of cinnamon and a few cloves ; boil for half an hour, or till the jelly will stiifen when cooled on a plate ; put in jars or glasses, and when cold, pour a teaspoonful of spirits on the top. Wet a pa]jcr with white of egg, and fasten down so as to cover the edges of the jar quite tight. When well done, this jelly has the most beautiful transparency and lovely scarlet color. The nice dishes that can be made with apples would fill in descrip- tion a small volume ; such as puddings, pies, tarts, pull's, turnovers, dumplings, &c., «S:c. I will only add one more, which is very simple, agreeable and cheap. APPLE FvICE. Wet a pudding-cloth ; place it in a basin or colander, having pre- viously well washed and picked a pound of rice, if your family be large : half the quantity will be sufficient if small : place some of tho wetted rice so as to line the cloth in the mould all round, saving a handful to strew on the top ; fill the hollow up with cored apples, and a bit of lemon peel shred fine, or six cloves ; throw on the remainder of the rice ; tie the bag, not too tight, as the rice swells much ; and boil a full hour, or longer if the pudding be large. Eaten with sugar this is an excellent, and very wholesome, dish : acid ajiples are best, and are so softened by the rice as to need very Httle sugar to sv.-eeteii them. APPLE-PAUI.VG JIACIITXE. This useful invention saves much time and labour : it is an Amei i- can invention, and can be bought in the hardware stores for 7s. 6d. XoTE. — I strongly recommend to the attention of any one wl o takes an interest in orchard culture, a small volume called 'i'he Ani>3- rican Fruit Book : it contains the best practical advice for the ma- nagement of all the common fruits of Canada and the States. It is to be found in most of the district libraries. A small book and a cheap one, but a treasure to the inexperienced fruit grower. 78 FEMALE EMIGRANTS GUIDE. Apple trees are subject to a disease of the bark, which is produced by the small sculy insect called bark-louse (or cocus) : it resembles a brown shell, or a seed of flax, thouroad some of these blessings in the shape of wild fruits, which are met with in many situations, and often brought as it were almost miraculously, to the settler's very door, springing up without his care or culture. The year or two after a fallow has been chopped, and logged, and cropped, in all the corners of his rail fence, and by the rude road that he has hewed out to his dwelling, spring up the red rasi)bf}rry, black raspber-y, the blackberry, and often the strawberry. The wild goose- berrv, both smooth and prickly, is seen on upturned roots, at the edge of the clearing. Wild currants, both black and red, are found in moist swampy spots : hero also are often to be found wild plums and choke-cherries, (the last not very lit to cat ;) and a tangled growth of wild grap( trees, near berry sho\^ fading folii those parti than on tl sweet and and strawl The May-{ any shady ' and secon( is remarkal for home There are small berric which reqi tured upon the structi] the wild fr' ous to be use of bot because tlu luenelit tha ful these wi sorts ; and garden anc vented the done towai gooselferry, closure, wil coat of tho as well as found. On ( spots, and rieties. If as it serves from too n which ofteu The wild weedy, and your fields, much impr( root, or tall plant a sm (a sapling, ( will have i cued it, will ind kept s not so leans, or IV whera md near I plnm is )-vepscls, the fruit much of liv, and Golden- common be 11 "ht )wnsh'ps ^. winters hards of \nd even summer to most crl}' por- t is true, ley were L'd town- ndy and and, still sencc of that Na- rs in tlie nd often ry dour, gcd, and oad that y, black d goose- the ei]gQ found in finis and •owth of WILD FELITS. 81 wild grapes, near creeks and lakes ; fox and frost grapes entwine the trees, near the shores of lakes and rivers ; while the high-bush cran- berry shows its trans])arent clusters of scarlet i .'rries, from among the fading foliage, or on the utterly leafless bough. On open lands, as on those parts called Plains, the abundance of wild fruits is yet greater than on the forest clearings. Here the ground is purple with the sweet and whole some fruit of the huckleberry, the luscious bilberry; and strawberries of the most delicious flavour carpet the ground.— The May-apple in moist rich soil springs up, both in the bush and on any shady lands. On summer fallows on these plains, and in the first and second years' ploughed lands, the strawberries attain a size that is remarkable for wild fruits of this kind, and quantities are gathered for home consumption, and also carried into the town;: for sale.— There are besides the eatable fruits that I have named, many other small berries, that are wholesome, and eaten freely by the Indians, but which require a knowledge of their nature and growth, to be ven- tured upon by any but the natives, and botanists whose knowledge of the structure of plants enables them fearlessl} to venture upon using the wild fruits, and roots and leaves of plants, that would be danger- ous to be used as food by the unlearned. This i;. indeed the main use of botany as a study, though many persons foolishly despise it, because they are really not aware of the value of the science, and the luenefit that mankind has derived from it. It is easy to see how use- ful these wild fruits are to thesetiler, in the absence of the cultivated sorts ; and though the earliest efforts should be made for planting a garden and orchard, yet supposing circumstances should have pre- vented the obtaining of good trees, and bushes, something may bo done towards improving the wild fruits by cultivation. The wild gooselferry, planted in good soil, and in a shady, cool part of the en- closure, will thrive well, and in time the thorns that beset the outer coat of the berry, will disappear. There are smooth red gooseberries, as well as those so appropriately called Thorriberrk's, that can be found. On old neglected clearings; by forest roads and wastes ; in open Bpots, and the edges of beaver-meadows, you may i)rocure nniny va- rieties. If you have a straight fence, plant the wild bushes near it, as it serves to shelter them, not from the cold, for that they i»refer, but from too much heat. The cultivated gooseberry is liable to mildew, which often destroys the promise of a line crop. The wild raspberry I do not advise you to cultivate : it grows too weedy, and there is no rooting it out ; besides you will find it in all your fields, fences, and even in the very forest. But the grape is nuich improved by cultivation, and if you have an unsightly u]»turned root, or tall jagged stump, near the house, plant the vine beside it, or plant a small d(,Mui tree firnfly in the trround, wit! nil its branches on, (a sapling, of course, it must be,) for the vine to elnnb up. Thus you will have a beautiful object, and fruit, which after the frost hus soft- ened it, will make a fine rich jelly, or wine, if you like it. k2 82 rEMALE emigrant's GUIDE. The wild red plum is greatly improved by carden culture : it is, v/hen ripe, a valuable fruit : skinned, it makes j^ood pies, and pud- dings, and, boiled down in sugar, a capital preserve. The bush set- tlers' wives boil down these plums in maple molasses, or with a pro- portion of maple sugar. This is one of the comforts of having a good store of maple sugar : you can have plenty of preserves from wild raspberries, sti'invbcrrics, plums, and wild gooseberries. The wild plum loses much of its astringcnoy by cultivation ; it is so hardy that it can ha moved even when in flower; though early in Spring, or Fall, is better. This plum is not subject to the disease called black canker, or black knot, which destroys the cultivated sorts soon after they arrive at maturity ; indeed it destroys even young trees, where the disease is unchecked. 'J'hc wild plum forms the best and most healthy stock for grafting or budding the finer sorts upon, and is less liable to disease. Of late, nursery-men have greatly recommended this stock as producing healthier trees. While upon the subject of plums, let me strongly recommend to emigrants coming out, to bring with them small canvas-bags containing the stones of all sorts of plums — damsons, bullace cherries, and nuts of various sorts : even the peach will produce fiuit from seed in the western parts of Cana- da : seeds of apples, pears, quinces; medlars, and indeed of all fruits that you can collect. If these grow you may obtain something for your surplus trees; and, if \,'ell treated, tl.ey will amply repay you» trouble, and you will enjoy the great satisfaction of watching them come to perfection, and regarding them with that atfectionate interest which those only experience who have raised seedlings from fruit grown in their beloved native land, and, perhaps, from the tree that they played mider, and ate the produce of, when they were little chil- dren. In enumeratuig the blessings that awaited the returninjf Jews from their captivity, the prophet says — "A;. I every man shall eat of the fruit of his own vine, and sit under the shadow of his own fig-tree." He could hardly promise them a greater blessing. I also recommend you to bring out the seeds of raspberries, goose- berries, currants, and strawberries. Pulp the ripe fi'uit into cold wa- ter ; wash away the fruity part, and drain dry ; expose the seed in a sieve turned bottom upwards, or on a dry clean board, in the sun and wind, till well assured that all moisture is removed ; mix with a little dry white sand ; put the seeds into vials or dry paper bags, writing the name on each sort ; and let a good bed be iu'ej)ared in your new garden, by stirring well with the hoe if in quitcMicw soil ; or trench- in good rich earth in old ; keep your nurslings, when up, well weeded, and thinned, so as to leave each platit room to grow. The high bush cranberry, or single American Guelder-rose, is a very ornamental shrub in your garden ; it likes a rich moist soil and a shady situation. The flowers are handsome in Spring, and every pe- riod of ri|)ening in the fruit, is beautiful to sec, from the pale orange t tint^ to 1 touched most trai suitable I sauce (or berry is a soil is bL ground in The lar the banks tiful than The Can. abundance cherry, am large anc any one w Some of East of I tended to in Canadi work in of this ki commend On old I strawb^rrii may be f<] son berric creeping r "upon the ji Tic blf the led ; t bloom on blaclcberrj ble-berry, but IS a v( and made Tha hu wholesome without su tlicy nre sweetness with ((]ua bush bilb( raid increai The bill ^0 t< n fee "Wild fruits. 83 e : it is, nd pud- nsh set- li a pro- aviiij:^ a ,es fi'om «. The iO hardy jrinp:, or 3d bhick »on after s, Avhere ind most id is lesa nmended abject of to bring sorts of s : even of Cana- all fruits ithing for pay you» ing them interest ■om fruit ;ree that ttle chil- injl Jew9 all eat of fig-tree." 9, goose- cold wa- secd in a sun and h a little writinu; j'our new r trenrh- vvecdecl, IS a very oil and a 'very pe- orange tint^ to IItg glowing scarlet when fully ripe, and, after the frost has touched them, to a light crimson. The berry when fully ripe is aU most trai'sparent. The flat, hard seeds in this juicy fruit make it un* suitable l.>r jam but as a jelly nothing can be finer, particularly as a sauce ibr venison or mutton. The native soil of the high bush-cran- berry is n(; the edge of swamps, or near rivers and lakes, where the soil is black an.l spongy ; but they also thrive in shady flats in dry ground in our giirdens. Tlic large spui-red hawthorn, also, may be found near creeks, and on the banks of rivers, on gravelly soil. This is if anything, more beau- tiful than the common English white thorn, the " May" of the poets. The Canadian hawthorn will grow to a considerable height, bears abundance of fragrant flowers, and is followed by fruit as large as a cherry, and when ripe very agreeable to the taste. The thorns are so large and so strong that it Would make a formidable hedge, if any one would plant it ; but few will take the time and trouble. — Some of our I'^nglish labourers from the wooded counties in the East of England, v/here the culture of the thorn hedges is much at- tended to, mif;ht try the plan for a garden hedge. 'J he long winter In Canada, the great value of labour, and the continued pressure of work in the open seasons of the year, are bars to many experimenta of this kind being carried into effect. But hedge or no hedge, I re- commend the hawthorn as an ornament for your garden. On old grassy clearings, which have once been burned and cropped, strawberries spring up ii. abundance, of several kinds ; among which may bo found a very pretty, delicate, trailing plant, with light crim- son berries, in grains of a fine acid : these are known by the name of creefiing rasjjberry : — they are thorulcss, and trail in delicate wreaths 'upon the ground. Tl c blac\' raspberry makes fine pies : it is richer and sweeter than the lod ; tl e branches are long and weak ; the bark red, with a whitish bloom on them. They are somel ling between the raspberry and blaclcberrj of the English hedges. The Canada blackberry or thira- ble-berry, is not so dt adly sweet a!:, the fruit of the common bramble, but IS a v(?ry pleasant berry, and lately hasbccjj cultivated in gardens, luce a fruit superior in <:iualit ann pn ipoi quality '7- The huckleberry is, among all the wiW fniits, one of the most wholesome ; eaten as th'v come Irom tlie bush, or .stewed with, or without sugar, they are a nice dish ; })ut with a few red currants added, tlicy are much I'etter, the tartncs-s of the currant improving the sweetness of the hucklebcny. A ])uddnig, or pio, or preserve, made M ith ( nu; par ts of red currants, huckleberries, and the fruit of the bush bilberry, is delight Cul, the ))ilberry giving an almond-like flavor, luid increasing the richnc;;s of the other fruits. Tlu! bilberry grows on high bu;-hes, tlw largo fruited from six feet to tl n i'eet high, the fruit being the size iind colour of small smooth 84 FEMALE EMIGRANT S GUIOE. red gooseberries : the dwarf kind seldom exceeds three or four feet in height, and the tall bilberry, or Juneberry, is a beautit'ul-gro\> ing shrub, with reddish bark, elegant white blossoms, and rose-coloured fruit, smaller in size than the other two, though the bush attains the height of fifteen and twenty feet. These bushes grow chiefly on dry gravelly, or sandy soil ; seldom in the rich black soil of the dense forest. I I am particular in noticing these peculiarities of soil, and habits;\ in describing the wild fruits, that you may not look for them in situations foreign to their natures, and feel disappointed if you do not find on your own immediate locality every one of the native fruits that I have described and recommended to your not'ce. Every spot has its pecu- liar vegrtables, flowers, and fruits, and we must recollect in counting our blessings, what an old poet says : — " Who least has some, who most, has never all." It is our wisest part to receive with gratitude that which our Heavenly Father has prepared for us, and not weary him by discontented re- pinings, remembering in humbleness of heart, that we are unworthy even of the least of his mercies. Of wild cherries there are many different species, but they are more medicinal than palatable : steeped in whiskey, with syrup added, the black cherry is used as a flavour for cordials ; and the inner bark made into an extract, is given for agues, and intermittonts, and also in chest diseases. All these wild cherry trees are beautiful objects, either in flower or fruit, especially the red choke-cherry, with its bright transparent fruit ; but the excessive astringency of the juice causes a spasmodic contraction of the throat, which i.s painful, and to delicate persons almost dangerous, from whence its name of choke-cherry.— The bark is tonic and bitter : when steeped in whiskey it is given for ague. No doubt it is from this that the common term of "taking his bitters," as applied to dram-drinking, has been derived. Bitter in- deed are the effects of such habits upon the emigrant. The reason why the native plants often i'ail to grow and thrive when removed to the garden, arises from the change in the soil and situ- ation : to remove a plant from deep shade and light rich soil, to sun- Bhine and common earth, Avithout any attention to their previous ha- bits, is hardly reasonable. A fine leaf mould, water, and shelter should be afforded till the tender stranger has become inured to its change of soil and position : those that neglect to observe the habits and natures of wild plants, raiely succeed in their attempts to natu- ralize them to the garden, and improve them by domestic culture. I will now give some recipes for drying and preserving the native fruits :— Gathe move tl] plums 01 At nigh bread h; them dr^ When there an which ar cheap, ai These Portugal steeped i crushed sugar sif little sug; HUCKL may be sunny wi draw the Boil : longer ; or below enoufjh t( sift a lit frui';-cake of ihese useful in boiling w rants cur remedy fc Many j substitute ^ These i cither gn dov/n to The w sharp tho on tho b WILT) PRUITB. 85 our feet rro\ving oloured ains the ' on dry le dense abits, in tuationa ; find on lI I have its pecu- iountiug leavenly eiited re- mworthy are more Ided, the ncr bark and also objects, s bright causes a delicate cherry.— is f^iven "taking Bitter in- t ive Avhen and situ- il, to sun- vious ha- sLc'Ucr red to its 10 Imbits 3 to natu- ilturc. he natsve Dried apples. , (See that article.) DRIED GREEN GAGES, OR ANY KIND OF PLUMS. Gather your plums when not too ripe ; split with a knife, and re- move the stone : put a little fine sugar into the cavity, and set your plums on a dish, or tVay, to dry in tie sun, or below the kitchen-stove. At night put them into a cool stove, or into a briclc oven, after the bread has been withdrawn. f you liave neither stove nor oven let them dry in a sunny window of a warm room. When quite dry, pack in paper-bags or boxes. In some stores, there are sold nic' round white wooden boxes, with a lid and handle, which are excel' -.it for keeping cakes, sugar or dried fruits : they are cheap, and very v. oilR'enient. These dried plums are very little, if at all, inferior to the dried Portugal plums, and are excellent either as a dry sweetmeat, or, steeped and boiled up, as a preserve. Plums or any other fruit, crushed and spread out on a flat })an to dry, with a little fine white sugar sifted over them, are also good, and economical, as they take little sugar. HUCELEUERRIES, RASPllERRIES, CHERRIES, OR ANY SMALL FRUIT, may be dried either in a cool stove, or ])efore the fire, or in a warm, sunny window ; but fire-heat is the bei't, as the sun is more apt to draw the flavour from the fruit, and increase the acidity. Boil huckleberries, currants, and bilberries for half an hour, or longer ; spread them out on tin ])aiis, and let them dry in the oven, or below the stove, or out of doors ; cut into squares, when dry enoufjli to move ; turn the pieces and let them dry on the underside; sift a little white sugar upon each piece, and pack by pressing the fruin-cakes closely : keep in dry bags or boxes : stew down one or more of these cakes as you want them for ut^e. These dried fruits are very useful in sickness : a portion of one of the cakes put into a jug, and boiling water poured on, makes a delightful acid drhik : black cur- rants cured this way, are very good. The drink taken warm is a fine remedy for a cold or sore tiiroat. Many persona use the dried fruit of currants or huckleberries, as a substitute, in cakes and puddings, for the Zimte currants. WILD GOOSKHERRIKS. These are not often dried, as they become hard and flavourless; but cither green or ripe, they can be used as pies or puddings, or boiled dovv'n to jam. The wild green gooseberry, or Ihornbcrry, is often beset v;ith real sharp thorns ; not on the branches, for they me generally smooth; but ou the berry itself : to avail yourself of the fruit, you must pour ,. ., j 86 FEIMALE EMIGRANT S GUlt)E. •m'o boiling water on them : let them lie in it a minute ; then rub them in a coarse clean dry cloth on the table : this will remove, or soften the spines ao that their rouf^hness will betaken away: make into pies, and sweeten with maple-sugar or molasses. To make either the unripe or ripe gooseberries into jam, boil th6m down till soft, in a water-bath first, closely covered : when quite soft, add half a pound of sugar to each pint of fruit, and boil one hour longer. Some allow to eight pints of fruit, six pounds of sugar. RASPRKRRIES. This fruit is most abundant in Canada where a clearing has once been made. The birds sow the seeds. The raspberry seems to follow the steps of the settler, and springs up in his path as if to supply the fruit which is so needful to his health and comfort. Ripening in Julj^, the raspberry affords a constant and daily supply fi)r his table, till the beginning of September. Large quantities of this fruit are sold in the towns by the bush-settlers' wives and children, who get from 4d. to 5d. a quart for the berries. A dish of raspberries and milk, with sugar, or a pie, gives many an emigrant family a supper. 1'he blagk raspberry makes the best pie, and this fruit dries better than the red, as it is sweeter and richer in quality : it can be greatly improved by culture. Raspberry vinegar, too, is a cheap luxury to those who have home- made vinegar and home-made sugar. RASPBERRY VINEGAR. To every quart of good vinegar put two quarts of raspberries : let them stand for twenty-four l.ours ; drain them off through a sieve, but do not squeeze them ; add the same quantity of raspberries to the strained vinegar a second time ; let them stand as before ; drain and add a third quantity : when you have drained the fruit off a third time, measure the li(|uor into a stone covcT-ed-jar, and to each pint of juice add a pound of lump sugar : set the Jar in a pot of boiling water, and let the vinegar boil lor ten miinites, stirring it to mijwthe sugar well through : when cold, bottle it for use : it is all the better for standing for some months before being used. A cheaper sort might be made with fine moist sugar, or with crushed sugar, but must bo well scummed. Raspberry vinegar makes an excellent fever drink, a small quantity being mixed in a tumbler of cold water : it is very relVeshing in hot weather, and is made in consi- derable quantities by those v.ho have wild raspberries growing near the clearings, and plenty^ of sugar at co)nmand. l'r,UAf JAM. Take any quantity of the rod plums, and putihem into a stone jnr: set this into a pot of water, having first tied a i)iece of clean cloth over the top of the jar ; bladder is best if you have it at hand. Let your fri you can six pint: the stoiii hour, an white of To ca pound thick an the ston allow SOI There jam : it lasses. For r so well f( I recoi the hedg thrive wt This (1 vince. 1 ronto, wl warmer, of the pe directions "The H( which the who can ford mud it comes cal garde to vegeta' of Canad Ripe p^ in large ( and by, I * The Fruits of t The ] and four c >'' I tlietn soften 3 pies, [ them e soft, 3 hour r. IS once i follow ply the n Jul}^ till the pold in 'om 4d. nany an est pie, icher in e home- ics : let a sieve* rries to ; drain off a to each pot of ig it to s all the or with I' makes [iibler of n consi- ing near one jar: an cloth lid. Let f»EACHES. 8T your fruit-jar remain till the fruit is soft ; remove all the stones that you can find ; measure your pulp into a preservina: pan, and to every six pints of fruit add four pounds of good soft sugar : break some of the stones, and add the kernels to the fruit : boil all up for nearly an hour, and put by in jars ; cover when cold with papers dipped in white of egg. AXOTIIER WAY. To each pound of fruit, either blue, green or red plums, add a pound of sugar : boil till the fruit Itegins to sink, and the juice looks thick and rof)y. Some open the fruit with a sharp knife, and remove the stone, before boiling ; but many do not take that trouble, but allow somewhat less sugar. There is not a finer preserve, or one tl^at keeps better, than plum jam : it may be made with maplc-sugur, or the plums boiled in mo- lasses. For Dried Plums see that article. The red plum will not answer so well for drying, being too acid and juicy. I recommend the emigrant to bring out stones of all varieties ; even the hedge-buUuce and damson, which are not foind here, and would thrive well. PEACHES. * This delightful fruit cannot be grown in every part of the Pro- vince. "J'he Peach orchards begin to be cultivated westward of To- ronto, where all kinds of fruit grow and flourish, the climate being warmer, and the winters not so long or so severe. With the culture of the peach I have had no experience ; but there arc many excellent directions given in a charming work, published in Rochester, entitied " The Horticulturist," a magazine on rural art and rural taste, f in which the cultivation of the Peach is much attended to. To any one who can afford to buy it, this beautifully embellished work would af- ford much excellent information on the cidtivation of fruit and flowers: it comes out monthly. It is to be regretted that so few plain practi- cal gardening-books have as yet been publisuod in Canada, devoted to vegetable and fruit culture, suited ex})rcssly for the climate and soil of Canada. Ripe peaches are brought over during the season, from the States, in large quantities : they sell high, and Are often in bad order. Uy and by, I trust that Western Canada will supjily the homo market.— * The Poach has boon improperly hitroduced here, among the Wild Fruits of Canada. — Eottou. f The price of this work is two dollars per annum, the uucolourcd, and four dollars the coloured numbers. ■4 88 FE.>ULE EMiaRAMS GUIDE. Peaches are dried in the same way as green gages. They also ' make a delicious wet pi*cservc. CRAXBERRICS. The low-bush cranberry is not to be found about your clearings, or in the woods : it is peculiar to low sandy marshes, near lakes and river-flats. The Indians are the cranberry gatherers : they will trade them away for old clothes, pork or flour. This fruit is sometimes met with in stores ; but it is of rare occurrence now : formerly we used to procure them without difficulty. The fruit is, when ripe, of a dark purplish red ; smooth and shining ; the size of a champaigne gooseberry ; oblong in form. I have never seen the plants growing, but have a dried specimen of the blossom and leaves : they are very delicate and elegant, and must be beautiful cither in flower or fruit, seen covering large extents of ground known as cranljerry marshes.— At 13uckhorn-lake, one of the chain of small lakes to the northwest of Peterboro', they abound ; and at the back of Kingston, there is a large cranberry marsh of great extent. It is in such localities that the cranberrv in its native state is to be looked for. The cranberry will keep a long time just spread out upon the dry floor of a room, and can be used as required, or put into jars or barrels in cold water. This fruit is now cultivated to some extent in the United States : di- rections for the culture are given in " The Genesee Farmer," published in Rochester at one dollar per annum. CKANBEllUY SAUCE. A quart of the ripe picked berries, stewed with as much water as will keep them from drying to the pan, closely covei-cd : a pound of soft sugar must be added when the fruit is burst ; boil half an hour after you add the sugar, and stir them well. When quite stewed enough, pour them into a basin or mould : when cold they will be jellied so as to tuui out whole in the form of the mould. This jam, is usually served with roasted venison, mutton and beef. It makes rich open-tarts, or can be served at tea-table in glass plates, to eat with bread. The Indians attribute great medicinal virtues to the cranberry, either cooked or raw : in the uncooked state the berry is harsh and very astringent : they use it in dysentery, and also in applications as a poultice to wounds and inflammatory tumours, with great effect. IIIGH-nuSH CRANBERRY. This ornamental shrub, which is the single guelder-rose, is found in all damp soil near lakes, and creeks, and rivers : it is very showy in blossom, and most lovely to behold in fruit ; it bears transplantation into gardens and shrubl)eries, but a low and shady situation suits its habits best, and in this only it will thrive and bear fruit to per- feet ion. is so fin recti ons Gathc] October the stove pass the will not pint of ji sugar w'il that has t sugar anc Boil a: fruit, with fruit, and of an hou The fin coarse su^ I have pint of w pack it in Pursue use, raspb sugar : be mix currai Strin JT t for ruspbei Slew tl pound of thickened, Take eel stew well burst, n fruits boile To ever together fc WILD FRUITS. 89 also fection. The flat seeds render the fruit less proper for jam ; but it is so fine as jelly, and so little trouble to make, that I shall give di- rections for it as follows : — CRANBERRY JKLLY. Gather the fruit as soon as the frost has touched it, any time in October or November : pick the berries into a jar, and set tlie jar on the stove, or in a vessel of boiling water, covered down, till they burst; pass the fruit through a sieve or colander ; the seeds being large, will not go through : boil the juice up, with a pound of sugar to a pint of juice : if you Avantit for immediate use, a smaller quantity of sugar will be sufficient, as it jellies very readily ; but any fruit jelly that has to be kept for weeks and months, requires equal quantities of sugar and fruit to prcscrAO it from fermentation. STUAV.r.ERRY JAM, Boil as many pounds of sugar as you have pints of ripe fresh fruit, with a pint of water ; boil and scum the sugar; then add your fruit, and boil well for an hour : if you use white sugar, three-quarters of an hour will do. The fine colour of the fruit, and its delicate flavour, are injured by coarse sugar, and too long boiling. I have latel}' heard that adding a pound of sifted sugar to every pint of whole fruit, merely strewing the sugar with the fruit as you pack it in the jars, will make a fine preserve, without boiling at all. RASPBERRY JAM. Pursue the some plan as directed for strawberries ; but for family use, raspberries n)ay be l)oilcd into jam, with brown or even maple sugar : boil an hour after adding them to the syrup. Some persons mix currants and raspberries together : this improves both. ^ CURRANT JAM. String the currants and boil with equal parts of sugar, as directed for raspberry jam. ANOTHER WAY. Stew the currants till they burst ; then add three-quarters of a pound of sugar ; boil till the seeds begin to sink, and the jam is thickened, so that it stifiens when cold. A MIXED-FRUIT JAM. Take equal parts of bilberries, huckleberi'ies, and red currants ; stew well with half a pound of sugar to each pint of fruit, when burst. This is a fine preserve, most excellent in flavour. These fruits boileil in a crust, or baked as a })ie, are very delicious. CURRANT JELLY. To every pint of clear juice add a pound of lump sugar : boil together for an hour, or till the naxture will jelly when cold. Raap- l.:..l I 90 FEMALE EMJoRA.Vt's GUIDF!. ' berry-jelly 13 made in the same way. Cold currant-jelly is made by mixing one pound of juice, and merely stirring well togetlier. The process of jellying commences at the bollorn of the vessel, and of course is slower, but equally ell'ectual as boiling would be. Try it 1 CURRANT VINKGAR. Gather ripe red or white currants, string them, and put them into a vessel : to lour quarts of the fruit allow a gallon of water ; let them stand in a warm kitchen to fennent for some ^, IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I mm wn 2.0 Hi Its u ■ *0 |L8 1.25 ||U ^ < ^« » Fhotographic Sciences Carporation '^ 93 WUT MAIN STMIT WIUTIR.N.Y. MSM (7U)I71-4S03 1^ \ \ **^ \ 92 FEMALE EMIGRANTS GUIDE. stant supply of this most essential article of diet, that I shall give it a first place in the instructions that I am about to furnish to my fe- male readers. Many of the settlerp' families for whom this little volume is intended, may have emigrated from large toAvns or cities, where the bakei's shop supplies all the bread that is daily consumed by the inhabitants : or it n;ay be placed in the hands of one, wlio from her position in life has been totally unacquainted with labour of any kind, and who may be glad to profit by the directions I am about to give. Even to the active, industrious wife, or daughter of the labourer, well skilled in the mystery of making bread, both brown and white, something new may be gleaned from these pagcts, for there is a great difference in the ma- terials she will have to make use of, and in the managing of them.— First Ihen I shall say something about the different modes of ferment- ing, or raising the bread, and give directions for making the various kinds of barm that are used in Canadian houses ; that in circum- stances where one fiiils, another may be adopted. To those who re- side in towns, and have no garden of their own in which hops can be cultivated, it is better, if they wi^h to make their own rising, to buy hops at the store, which can be got good at from Is. 6d. to 2s 6d. per lb., varying in price as the previous season has been good or bad for the supply. Country people will often sell hops as low as Is. or It^. 3d., but they are not so good as those you buy at the stores, few persons knowing the right time to gather them. This should be dore Avhen the hop is full blown, and when the yellow dust, at the base of each of the fine thin leaves that make the blossom, is well formed, of a bright yellow colour, and a little glutinous to the touch. Il the hop begins to lose its colour and fade, much of the fine bitter flavour is go ;e : it is over ripe. Some persons prefer having recourse to brewer's yeast or distiller'a yeast ; the latter is not so good or sure, and obtaining the former is uncertain, as the demand is often greater than the supply ; while if you make your own hop-risin>!:, you ;ire noL subject to disappointment, unless you are careless and let your stock run out. For a penny or three half-pence you may obtain about half a pint of fresh Leer-yeast at the brewer's. CURING brewer's YEAST. This yeast is very bitter, and those who do .not relish the bitterness that it is apt to impart to the bread, should remedy the defect by pouring about half a pint or more of lukewarm water on the yeast, and letting it stand a few iioiws previous to using it : this draws* a portion of the bitterness away. Pour off the water clear from the yeast, then stir the yeast up, adding a little warm water, and a table- spoonful of flour, mixing it well ; let it stand a short time, till it be- gins to rise hi bubble^i. A largo cupful of this will raise you about pe;rmentaiIons for bread. 93 all give it to my fe- 3 intended, kei 's shop itants : or tion in life who may ven to the iUed in the ^ new may in the ma- if them.— )f ferment - he various in circum- se who re- )ps can be ng, to buy to 2s 6d. »od or bad ;v as Is. or stores, few d be dqie he base of brmed, of II tie ,er flavour distiller'a former is ; while if lointmcnt, penny or eer-yeast pitterncss [defect by ]he yeast, draws! a from the a table- Itill it be- lu about ten pounds of flour. The residue may be bottled and set by in a cool place for a second baking. This sort of yeast does not keep so well as the hop-rising ; for the makiug of which I will now give you directions. nop-rasi\G. Boil down two large handfuls of hops, in three quarts of water, till the hops begin to sink to the bottom of the vessel, which they do after an hour's fast boiling. Put about a quart of flour in an earthen pan, or any convenient vessel, not too shallow, and sirahi the liquor, boiling off the fire, i::l^ the flour, stirring the baiter quickly as you do so. The flour will thicken up like paste : stir it as smoothly aa you can, then let it stand till blood warm ; mix in a tea-cupful of the old stock of barm, and let the vessel stand covered up near the fire till it begins to show that fermentation has taken place. In summer you need only cover the jar or pan ; it will rise iu a few hours ; but new barm is not so good as after it has worked for some days. A large earthen pitcher tied down from the air, or a stone jar with a cover, is best for keeping the rising in. The vessel should be well cleaned before refilling. ANOTHER SORT. Boil your hops for two hour>^. With a pint of the liquid cooled down to moderate heat, mix a pint-basinful of flour to a batter, very smoothly ; next strain in the remaining scalding hop-liquor, stirring the whole till it is about the thickness of cream : set this mixture on the stove, or some hot coals on the hearth, in a clean pot ; the one you have just used for boiling the hops, well rinced and wiped clean, will do ; keep the mixture stining till the whole begins to thicken and assume the appearance of a thick gruel. Some do not think it necessary to boil it after it thickens, but it keeps better if it remains on the fire a few minutes after it comes to tlie boil : if it be too thick to stir easily, thin with a little boiling u ater : add a large tea-spoon- iul of salt. Pour this hop-gruel into your jar, and when cooled down so that you can bear a finger in it comfortably, add a cupful of rising, and set it by. Some add a table-spoonful of brown sugar. This sort of barm keep:^ longer without souring than the common sort. Remember that for keeping yeast in su umer, a cool dairy or cellar is best ; and in winter some warm closet or collar, which is too clv">se to adiflit of frost, is most advisable. A tcaspoonful of soda or 8alaratuS(» dissolved in a little water, and stirred into yeast that is a little sour, will reclaim it, but it must be done just at the time you are going to make use of th!> yeast, or it will lose its good cfiect. nor-YKAST WITH roTATons. Pare and wash a dozen good-sized potatoes ; set them on with flbout a quart or three pints of water, with a heaped tea-spoonful of salt ; boil till they are soft enough to mix through the water like 94 FEMALE EMIGRANT S GUIDE. N^'i 'I / gruel. Pour into your lising-jar or pan, and mix in, as smoothly as you can, flour enough to make a thick batter ; have your hops boil- ing, as in the former leceipts, stir the strained liquor into your potato and flour batter, add a large spoonfu! of sugar, and mix all smoothly ; when cooled down, add a couple of large spoonfuls of rising, to work 1*. After it has worked, it is strained hito a bottle, and set by for use. A large cu]/ful will raise abou(-, ten pounds of flour. Some persons give the preference to tliis potato-barm, but either of the recipes is good for fermenting bread. SUGAR-YEAST. Boil two handfuls of hops in a gallon of water for an hour ; strain off and add two table-spoons of salt ; mix in one pound of flour and two pounds of soft sugar ; stir all tojiether when milk warm ; add two spoonfuls cf good yeast ; let it rise for two days, then bottle and cork lightly, and put in a cool cellar : a large cupful will raise about ten pounds of flour, or more. This recipe I have not tested myst^lf, but I am told it is good, and has the advantage of fcrm.enting itself, without the addition of other barm to set it to work. LEAVEX CAKES. Boil tl ree ounces of hops in three gallons of water, till reduced to a quart : while boiling-hot strain the liquor into one quart of rye-meal, stirring it well. Let it cool : add a cupful of good yeast : when it has begun to work well, stir in as much Indian-meal as will thicken the mass to a stiff dough ; knead it upon a board well, roll it into cakes about an inch in thickness, and let them dry on a clean board in the sun, for two or three days : do not leave them out after sunset. Two inches square of this yeast-cake dissolved in warm water, and thickened with a table-spoonful of flour, will raise one or two good- sized loaves. If hung up in bags in a dry room, this leaven will keep good for many months. The above is from an American receipt-book, and I have been told it is a good receipt. ANOTHER AMERICAN-YEAST. Boil very soft and mash four large potatoes ; mash thpm very fine; pour over them one pint of boiling wa'.er ; when only warm, stir in two large spoons of flour, two of molasses, a tea-spoonful <^ salt, and a cup of good yeast. This must be used fresh : the above will raise a baking of bread for a family. Set in a sponge over night. nUTTER-MILK CAKES. You may raise nice light cakes, to be eaten hot with butter, by put- ting into a quart of buttermilk as much soda or salaratus as will make it effervosce or foam up like new ytast. It is better to dissolve '* imoothly os hops boil- ;'Our potato I smoothly ; 11^, to work [1 set by for )me persons le recipes is lOur ; strain of fiour and warm ; add n bottle and raise about is good, and ion of other reduced to a of rye-me;il, ist : when it ill thicken roll it into clean board fter sunset. water, and )r two good- en will keep re been told m very fine; varni, stir in (SH salt, and ve will raise ,rht. tter, by pnt- ratus as will ' to diBSolvc FERMENTATIONS FOR BREAD. 95 the soda in a cup of hot water; and bruise the lumps well, before you put them into the water, so that the whole be thoroughly dissolved ; any bits that are left unmelted will make a distasteful spot in your cake ; mix your dough very lightly, kneading it only just stiff enough to roll out into cakes about an inch in thickness : put them at once into a hot oven : tlie oven slrould be pretty hot, or your cakes will not be so light. This sort of bread is very convenient ; it needs no shortening, nor any other seasoning than a Uttle salt with the flour. A teaspoonful of sal volatile in powder (that is the ammonia used as smelling saltsj, with two teaspoonfuls of cream of tartar, mixed very thoroughly with the flour, before it is wetted, will raise nice light plain buns, to be eaten hot. I will also recommend " Durkce's Baking Powder" : it is sold in all Canadian stores and drug-shops, at T^d. the sealed packet, on which are printed directions for using it. I'his powder imparts no ill taste to the bread or cakes ; producing a very light cake with no trouble.— Emigrants should provide an article of this kind among other sea- stores, as a convenient and wholesome substitute for raised bread, for the use of themselves and little ones. The use of these acid and alkaline salts in fermenting flour food, has become very general of late years ; they have the advantage of convenience iu tlicir favour, and are regarded by many persons as be- ing more wholesome than broail raised witl\ yeast, which has a ten- dency to turn sour, especially on the stomachs of young children and persons of weak digestion. Owing to the superior dryness of the atmosphere in Canada, bread seldom turns mouldy, or takes a fermentation, after it has been kept many days, as is often the case in moist hot weather in the old coun- try. During my long sojourn iu Canada, I have never seen or tasted a piece of mouldy bread. SALT-RISING. This sort of barm is much used among the old Canadian and Yan- kee settlers. It has this advantage over other kinds of rising ; it re- quires no addition of any other yeast to stinmlate it into active fer-' mentation. Those who are in the constant habit of using it, make excellent bread with it. I dislike the peculiar flavour it imparts, and if it is not really well managed, it is neither pleasant nor wholesome ; but many persons prefer it to all other modes of fermenting bread, so I shall furnish the instructions for making it. Take one teaspoonful of salt, one pint of worm water or new milk, rather more than blood-heat ; thicken with as nmch flour as will make a batter the thickness of good cream ; mix in a jug that will hold about a quart ; set the jug in a pan or j)ot half filled with water, warm, but not too hot ; cover your mixture close, and set it in a warm place near to the stove or fire : in about four hours bubbles will be- ,.^ 96 FEMALE emigrant's GUIDE. 1 1 gin to rise on the surface, and in about two more the yeast will be^rin to rise in a fine soft creamy head. The nice point in making salt- rising bread, is to know when the yeast is risen enouu^h : after a cer- tain time it goes down, and will not raise the bread, or turns it sour.— Experience will guide you after one or two trials. But we will suppose the yeast is risen nearly to tlio l)nm of the jug ; then take as much flour, say four quarts, as will make you two loaves, or one good bake- kettle loaf ; make a hole in the flour, add a little salt, and pour your barm in ; mingle it tliQroughly, and knead your dough smoothly and well with your hands, as you would make up any other loaf : let your bake-can be well greased before putting your loaf in ; cover it with the lid. In baking in the buke-kettle, do not fill it much more than half full, that your dough may have room to swell ; many a good loaf is spoiled by being crowded into too small a space. Set the pan with your loaf at a moderate distance from the fire, covered up ; when it rises, which you see by its occupying a larger space, and cracking on the lop, you may advance it nearer the fire, tunn'ng the bake-kettle round gradually from time to time, till evQvy side has felt the influence of the heat. When within two inches of the top, put a scattering of coals (live wood-embers) below the kettle and on the lid ; or heat the I'd on the fire, but not too hot at first, and then add live coals. You must keep your kettle turned gradually, that the sides may brown, and do not put too many hot coals below at once. You will soon learn the art of baking a shanty-loaf : a little attention and care is the main thing. When the crust is hard and bears pres- sure without sinking in, the bread is done. Many a beautiful loaf I have, eaten, baked before a wood fire in a bake-kettle. The bush-settlers seldom can afford to buy cooking- stoves during the first few years, mdess they are better off than the labouring class usually are when they come to Canada. BREAD. Having given jon a chapter on the different modes of making yeast, for the raising of your bread, collected from the best sources,.! shall now proceed to the making and baking of the bread. I can hardly furnish a more excellent receipt for good bread, than that which is used in my own house ; which indeed I can reconnnend to all housekeepers, as fine in" quality and appearance, while at the same time it is decidedly economical. It can be made purely white ; or brown, by the addition of two or three handfuls of coarse bran. Should the quantity here mentioned prove too large in proportion to the number of the family, a little exioerience will enable the person who attends to the making of the bread, to reduce it one-half or one- third. will begin aking salt- after a cer- it sour. — ill suppose :e as much frood bake- l pour your oothly and if : let your )ver it with I more than my a good Set the pan overed up ; f space, and turning the side has felt e top, put a and on the id then add lly, that the low at once, tie attention bears pres- od fire in a hy oooking- 'ff than the ;>|^ of making ^t sources,.! iad. I can than that [onnuend to it the same white ; or bran. I proportion the person half or onc- BBXAD. MB^. TRAILLS BREAD. 97 Wash and pare half a pail of potatoes, taking eare to remove all dark specks ] throw them into a vessel of clean water as you pare them, as they are apt to acquire a brownish colour, which spoils the white anddaiicate appearance of the bread. Boil the potatoes till reduced to a pulp, braising any lamps smooth with a wooden beetle or poander : it will then have the consistency of thick gruel : when cool enough to bear your hand in it, stir in as much flour as will make the mixture the thickness of thick batter ; Add a good handful of salt, and two cupfals of ydur hop barm or any good rising that you may have. A deep, red earthen pot, or a wooden pail, will be a good vessel to contain your sponge. It is a wise precaa'tion to stand your vessel in a pan, as it is apt to flow over. If set to rise over-night, it will be risen time enough to work up in the morning early : in sum- mer we seldom make this potato-bread, on account of the potatoes then not being so fit for the purpose, for, while yoang, they will not boil down so smoothly ; but from the month of August till May, it may be made with great advantage. The quantity of sponge, above, will raise two large milk-dishes of flour, or about twenty pounds of flour. If you have a large kneading-trough, you can mix the whole at once, and knead it well and thoroughly ; but if your trough be too small for convenience, divide yonr sponge, and make two masses of dough, working it very stiff on your boarc^ scoring the top with a knife, and cover it up by the fire with a clean cloth ; or you may make only half the quantity, using, of course, less potatoes and water. In about two hours, or may-be longer, you will have a light dough, like a honeycomb, to make into loaves. When baked, take your bread out of the pan, wet the crust of your loaves over with clean water or milk, and wrap them in a clean cloth, setting them up on one side against a shelf till cold. This plan . keeps the bread from becoming hard and dry. For lightness, sweetness and economy this is the best bread I know, resembling really-good baker's bread in tex- ture and look. I cordially recommend it to the attention of the Ca- nadian housewife. INDIAN-MEAL BFEAD. Add six pounds of sifted Indie^n-meal to six pounds of wheatea flour ; one gallon of water, pour, boiling-hot, on the Indian-meal ; when cool euough to work with the hand, mik in the wheaten flour, and a cup of yeast, with a little salt ; knead the mass, and set it to rise near the fire. This bread has a fine yellow colour, and is best used pretty fresh, as the Indian-meal is of a drying quality. ^ i , • ANOTHER BHEAD WITH INDIAN-MEAL, Take as much good flour as will fill a good-sized milk-dish ; add to the flour a quart of Indian-meal, and a tablespoonful of salt ; mix the meal and flour well together : make a hole in the 9)idst, and pour Y ■ (•: f9 - FXHALE EMIQBAKT's GUIDK. in a large cnp of good risiDg, adding warm water ; mingle stiff enough to knead on your flour-board ; then when your mass of dough is worked smooth, lay it back in the pan or trough that you mixed it in, and let it lie covered near the fire to rise ; when well-risen, divide, and bake in your oven or bake-kettle. Some persons wet the Indian-meal with hot water first, but either way can be tried. I have used any suppome, or Indian-meal por- ridge, that has been left after breakfast, in making bread, and found it a ver^ good addition. A good bread can also be made of equal proportions of rye, Indian-meal, and wheaten flour ; rye alone does not make such good bread, the rye being very glutinous, which a mixture of Indian-meal corrects. J-'. BRAN BREAD. It ll'- I*:' ■ ■:•!' 4(^1 ■a' A sweet and economical, and most wholesome bread may be made by pouring water, either warm or cold, on to bran, stirring it up, and leaving it to steep for an hour ; then strain the bran off through a sieve or strainer, pressing all the moisture out. There should be li- quor enough to mix your bread, without any water, unless it be too cold, and a little hot water is required to raise the temperature ; add the usual (Quantities of salt and yeast, and mix and knead as in other bread. The most wholesome and nutritive parts of the bran will thus be preserved and added to your bread. Gobbett recommends this bread, and I have proved its good and wholesome qualities myself. All the fine flour and bran that passes through the sieve, should be pift into your bread, along with thet^li- quor, for this constitutes part of its excellence. If you wish for browner bread, throw in a h ~iful of dry sweet bran, and mix with your flour, in addition, b 'hat from which the gluten and fine sugary particles have been e "'^•' *he water. Many persons who do r ^toes in their bread, as directed in the first receipt, set a sponge over night, merely mingling the flour, warm water, salt and yeast, and when well risen, (which it is known to be by the air-bubbles that rise on the top,) thicken with flour, and knead well : when the dough is of suflScient lightness, make up into loaves ; let them rise a second time in the bread pan or bake-KCttle, and bake. I have now given the best simple receipts for making bread, that I am acquainted with. There are methods of making light bread with- out usmg the yeast to iimnent the flour, t- k > I will now give an American receipt for unfermented bread, which tbavenot myself tested >— . it . ,n». . ningle stiff IS of dough )n mixed it ten, divide, , but either i-meal por- , and found de of equal alone does 18, which a ay be made 1 it up, and f through a should be li- jss it be too rature ; add [ as in other ran -will thus ts good and that passes with thci:^li- wish for id mix with ten and fine as directed g the flour, it is known h flour, and Eike up into fh ake-kettle, sad, that I )reaid with- iad, which BREAD. KXCKLLBNT DREAD WrTHOUT TEAST. 99 Scald about two handfuls of Indian-meal, into which put a tea- Spoonful of salt, and as much cold water as will reduce the mixture of meal to blood-heat ; then stir in wheaten flour till it is as thick as hasty-pudding, and set it before the fire to rise. In about half an hour it generally begins to thin and look watery on the top. . . BROWN CAKES. ' .. Mingle a handful of fine flour, with as much of the coarse shorts 83 will make a baking of cakes for tea, say about three pints of the coarse, to half a pint of the fine : a little fine flour must also be used in kneading on the board, and rubbing the dough from your hands.— Rub a good bit of shortening into your dry flour, as if you were go- ing to make short cakes : dissolve a teaspoonful of salaratus or soda, in a cup of hot water ; add this to as much buttermilk, or sour milk, as will mix the flour into a light dough : do not omit salt, and do not knead the mass too stiff ; only stiff" enough to enable you to roll it out about an inch thick ; cut into round or square cakes, and bake in a quick oven. ;.i'-' : lA t . 100 F£MALB BMIGRAKt's OtTlOK. Eaten hot, with a little bnlter, these are good, plain, hoashold tea- cakes ; with molasses and ginger they are Tery good. BROWN SUPPORNE. ^ Thif is porridge, made entirely with shorts, and eaten with cold butter or new milk. It is made in the same way as Indian-meal sap- pome (see that arlicle). In the absence of corn-meal or oatmeal, children will eat this dish very readily, and it is often a convenient substitute for bread, when flour runs out, and yott are unable to ob- tain an immediate supply. It is most commonly made with water, but may be mixed with milk, or milk and water, the flour being stirred in as the water or milk boils. MILK PORRIDGE. >• Have your milk boiling, and a basinful of flour, into which a little salt may be mixed : with one hand sprinkle in your flour, and stir with a wooden stick or a spoon, till you have made your porridge as thick as you desire it to be : remove it from the fire to the top of the stove, Or place Jthe pot on a few hot embers, not near enough to Ihe fire to scorch, and let it simmer for some time, stirring it carefully. This makes a very satisfying meal for children. - ~ ,^ ^ FARMERS' RICE. , - / Set milk on the fire, in a clean skillet, to boil, with half a tea-spoon- ful of salt in it. Take dry fine flour in a basin ; into this sprinkle cold milk, a few drops at a time, till it is damp, but not wet like dough : rub the damp flour in your hands, which must, of course, be delicately clean. The wetted flour must be rubbed till it adheres in small pieces like grains of rice ; if not damp enough scatter in a little more moisture, or, if too wet, add a little flour : when ready, throw this mock-rice into your milk, stirring it in by degrees : let it boil quick while mixing ; then set it at a little distance, say outside the griddlj.of the stove, and let it boil for fifteen minutes or half an hour; a little nutmeg, sugar and butter makes this a nice dish ; but some prefer it unseasoned, or with salt and butter. These are homely dishes ; but they are intended for homely people, who have not the materials for luxuries at their command, but who inay be glad to learn how to vary the method of dressing such simple food as they can obtain, so as to render it palatable and pleasant. BISCUITS. 101 iliold tea- with cold >meal sup r oatmeal, ;onvenient ble to ob- itli water, ing stirred ich a little ir, and stir >orridge as the top of enough to t carefully. |tea-spooii- lis sprinkle >t wet like course, be [adheres in in a little idy, throw let it boil outside the [fan hour; but some \\y people, but who ich simple lasant. BISCUITS. An excellent, cheap, useful biscuit can be made as follows : Bnb into a quart of fine flour, about an ounce of butter or lard, and a lit- tle salt : mix with cold water into a stiff, smooth paste ; roll it out, and strew dry flour on the paste ; work this flour well in with the roll- ing-pin, fold it together, knead it and roll it again, throwing over it more dry flour, working it with the rolling-pin till the flour is incorpo- rated ; and do this several times, or as long as you can knead it smooth : break it into small pieces, and roll in your hand, about the size of a large walnut, then roll with the pin into thin biscuits, prick them with a fork, and bake on a flat pan in a brick oven : if the oven be cool, they will be tough : the more dry flour you can work into the dough, the better will be the biscuit. These are useful if you have no cakes at hand, and are good for the sick ;• rolled fine.^raake capital pap for weaned babies. I learned to make them, under the direction of a physician, as food for a delicate infant ; many persons I have taught to make these bis- cuits, and they will be found very useful where the fermented bread causes acidity, and soda-biscuits and American crackers are not at hand, or the houswife too poor to buy them. ANOTHER SORT. Instead of cold, use scalding water and roll very thin. The butter may be melted in the hot water : mix and knead very smooth, but without beating in the dry flour, as in the former receipt : roll very thin, and bake quickly. .- SODA BISCUITS. Six ounces of butter : six ounces of sugar : one teaspoonful of soda, dissolved in one pint of milk : flour enough to form a stiff dough : melt the butter in the milk, and also the sugar, which should be white. Knead and roll out several times, till the mass be quite smooth ; roll in thin sheets about a quarter of an inch thick, cut into square cakes, and bake in a brisk oven. ■ ' ABEBNETHT BISCUTTB. Seven pounds fine flour ; three-quarters pound of butter, rubbed well into the flour ; 1} pound of loaf-sugar» dissolved in one quart of cold water : half ounce carraways, and a teaspoonful of salt. Well knead this dough ; divide, and make four dozen biscuits. This quantity can be reduced to one-half, at the convenience of the baker. Biscuits are both a cheap and wholesome bread, and are a very valuable sort of food for invalids or very young children : they are far less expensive than sweet cakes, and by many persons are greatly {)referred, as , being easier of digestion, but they require more hard abour, and attention in baking. ; I 1 1 ': r ; ■! ; .^■' 102 FEMALE EMIGB ant's GUIDE. The American crackers are sold in many of the stores at l^d. a pound, ^but they can be home-made almost as well. » • Those who have a stone or brick oven, can make their biscuits much finer and crisper, besides giving them the real biscuit flavour, by putting them into the oven after the bread, pie, &c. have been baked, and leaving them for some hours on the oven floor, while any warmth remains. Thus they are t)yice baked, and will keep for weeks and months. Bread of any kind does not mould, as in the damper climate of Britain ; even in very hot weather, bread, cakes and other flour- food will keep uninjured for many days. I have rarely seen mouldy bread or cake, during twenty years' sojourn in Canada. Next to bis- cuits there is nothing better than rusks : some call them '* tops and bottoms," others " twice-baked cakes." I •' t BUSKS.'. ' ■ - Half-a-pound of butter or lard (butter is best), or half the quan- tity of each, dissolved in a pint of hot milk, six eggs well beaten, a little salt, as much yeast as will raise these ingredients ; add as much flour as will stifien into a very thick batter ; cover warm, and when risen, stiffen just enough to admit of rolling lightly, about an inch in thickness : cut out wim a tumbler or small round cutter : set to rise a few minutes ; bake, but not owrbake, cut them in two pieces, or, if very thick, make three slices with a sharp knife : return to the oven, and bake till each piece is crisp.' Some lay on the top of a stove, turning them twice or thrice. ' • ' ' HARD RUSKS. Dissolve half a pound of butter or lard (the latter will do), in &ot7- ing water, with a little salt : mix with a spoon as much flour as you can stir into the w at«r and lard smoothly : as the mixture will be scalding-hot, you must wait till it cools down low enough to admit of your hand, working in a tea-cup not quite full of yeast ; then knead the mass thoroughly, and cover it down near the fire till it rises.— ' "When light, roll out, and cut into thin cakes, not quite an inch thick; bake and split them ; return to the oven, and when dry, lay them out to cool ; when cold, put by in a bag or canister for use. These rusks are as sweet as if sugar had been mixed with the flour. They will keep for weeks, and are excellent grated down for pap or panada for the sick, or a gruel made by boiling them, adding u teaspoonful or two of new milk, and seasoning with spice, for a sick person, where bread, however good, would be rejected. % '*' ■ ». r .. { * 3 at 7id. a eir biscuits flavour, by leen baked, ,ny warmth weeks and per climate other flour- sen mouldy rext to bis- i " tops and f the qnan- lU beaten, a dd as much , and when t an inch in ; set to rise )ieces, or, if ;o the oven, of a stove, ilo), in &ot7- our as you lire will be ,0 admit of then knead it rises. — inch thick; V them out 'hese rusks They will panada for )Oonful or 3on, where TO MAKB AMEBI0AN-CBACKEB8. — CAKES. 103 TO MAKB AMERICAN CRACKERS. One quart of flour, into which rub two ounces of butter ; dissolve one teaspoonful of salaratus iu a wine-glass or cup of warm water ; half a teaspoonful of salt, and milk sufficient to mix it into a stifl^ smooth dough : beat it for half an hour, working it well with the rolling-pin ; make into thin biscuits, or small round balls flatted in the middle with the thumb, and bake till dry and crisp. CAKES EXCELLENT OINOEBBREAD. Takernree pounds of flour, one and a half pound of browa sugar ; one pound of butter, six eggs, two tablcspoonfuls of ginger, and a teaspoonful of salt : bake on tin sheets rolled very thin. COMMON OINOEBBREAD. Ti-eacle 1| lb : seconds flour 2 lb : butter 2 oz : ginger 1 oz : spices 2 oz : of pearl-ash one dessert-spoonful; mix with milk warmed, into a dough ; let it stand till it rises, bake on tins, and cut in squares. OINOEB CUP-CAKE. Five eggs ; two large cups of- molasses : the same of rolled soft- sugar : two ditto butter : one cup of new milk : five cups of flour : half a cup of ground-ginger : a small teaspoonM of pearl-ash, dis- solved in vinegar or cider. Cut up the butter iu the milk, warm so as to melt ; also warm the molasses, stir it into the milk nnd butter ; stir in the sugar : let it cooL Beat the eggs light ; stir in alternately with the flour, add the ginger and other spices, with the pearl-ash : stir tte mass well ; butter tins to bake it in. OINOER BREAD. To a pint of molasses add half cup battel, three eggs, half cup sour-milk, one teaspoonful salaratus, one ditto cream of tartar, two cups flour, two table-spoonfuls of ginger. PLAIN PLUM-CAKE. One pound of flour : quarter pound of sugar ; quarter pound but- ter ; half a pound currants or raisins ; three eggs ; half a pint of milk or sour-cream, and a small teaspoonful of carbonate of soda, and spice to taste. LEMON CAKE. ' One tearcup of butter, three of powdered sugar, beat together to a cream ; stir in the yolks of five eggs, well beaten ; dissolve a tea- spoonful of soda in a tea-cup of milk, and add to the above : also the juice and grated-peel of one lemon, the whites of three of the eggs, beaten to a froth, and fpur cups of flour. Bake in two pana about half an hour. ^f oi,.-^ t ^ 1' ^ 104 FEMALB EMIOBAMT's GUIDB. . - ( COOKIES. One pound of flour ; half pound butter, rubbed well in : j lb su- gar : two eggs : half a cup of sour cream : one teaspoonful salara- tus : a few carraways : nutmeg or ginger if you like. EoU out thin, and cut iu round cakes. DROP SWEET-CAKES. Four eggs well beaten : a large cupful of sugar : the same of but- ter nelted : flour enough to thicken to a thick batter ; a few cur- rants or seeds, or essence of lemon : beat for a few minutes, drop od tin sheets, and bake in a good hot oven. If the batter spread too much, add a little more flour. ' CHEAP FAMILY CAKE. i" To one egg and four ounces of butter, well beaten together, add a teaspoonful of allspice, half a teftspoonful of pepper, a pint of mo- lasses, a teaspoonful of salaratus dissolved in a cup of cream or milk^ and flour enough to make it the consistence of fritters ; set in a warm place to rise, and when perfectly light, bake moderately. siLYER CAKE. (From ihe ** Maple-LeafJ*) '^^t- One pound emshed sugar, three quarters of a pound of dried and sifted flour ; six ounces of butter : mace andcitfto; the whites of fourteen eggs. Beat the sugar and butter to a cream ; add the whiles, cut to a stiff froth, and then the flour. It is a beautifiil- Itookidg cake. * OOLPE^r CAKE. This and silver cake should be made together, to use both portions of the eggs. Take one pound of flour dried, one pound white sugar, three-quarters of a pound of butter : the yolks of fourteen eggs, the , yellow part of two 'lemons, grated, nnd the juice also. Beat the sn- ' gar and butter to a cream, and add the yolks, well beaten and strained. Then add the lemon-peel and flour, and a tea-spoonful of sal-volatile dissolved in hot water. Beat it well, and, just before putting in the oven, add the lemon-juice, beating it in thoroughly. Bake in square, flat pans, ice it thickly, and cut it in square, thick pieces. It looks nicely on a plate with silver cake. '■ r . • GAUFORNIA CAKE. One cup of butter, three of sugar, one cup sour milk, one teaspoon- ful saleratus, and two of cream of tartar, six eggs and five cups of flour. LADT OAKK. Five OE. butter, half pound sugar, the whites of eight eggs, half pound of floor. Flavour with .aimonds---one ounce bitter, two sweet . , -; -^ -^r-*^ . ," : 5 11» 8^- iful salara- 1 out thin. me of bnt- a few cur- I, drop OD bber, add a »int of mo- rn or milk, ( in a warm r dried and e whites of i; add the i beautiful- th portions hite sugar, n eggs, the eat the sa- d strained, sal-volatile ting in the in square, It looks teaspoon- ive cups of eggs, half )itter, two cAces. 103 ' -^ SODA CAKE. ' One pound of flour, four ounces of butter, six ounces sugar, three egga, one spoonful of sour cream, with one of saleratus, spices and fruit to taste. Bake in a very slow oven at first. LEMON CAKE. Six eggs, five cups of flour, three cups of sugar, one cup of butter, one cup .^f milk, one teaspoonful of saleratus, and the peel and juice of a lemon. farmers' SrONOE CAKE. -. One teaspoonful of carbonate of soda dissolved in a tea-cupful of fiweet milk, two tea-spoonfuls of cream of tartar, mixed dry into the flour, one egg^ one cup of soft sugar, one cup of butter melted : it can be made richer by the addition of a cup of currants, or spice to flavour it. Mix to a thickish batter, and pour into a flat pan ; or bake in tins. y^^ CUP CAKE. Cup-ca^ IS about as good as pound-cake, and a great deal cheaper. Three cups of flour, one cup of butter, two cups of sugar, and four eggs, well beat in together, and baked in pans or cups. ■ ■ Note.— This is a regular American cake. DOUGH NUTS. Three pounds flour : one pound sugar : | lb butter : four eggs : 1} pint of milk : nutmeg and cinnamon, one teaspoonful : two large tablespoonfuls of barm : knead lightly : cut in strips, and twist and throw into boiling lard ; when they are of a flne light brown, take the dough-nuts out : sift sugar over them while hot ANOTHER. Take one pint of flour, half a pint of sHgar, three eggs, a piece of butter as big as an egg^ and a teaspoonful of dissolved pearl-ash ; when you have no eggs, a gill of lively yeast will do ; but in that case they must be made over-night. Cinnamon, rose-water, or lemon- brandy, to season, if you have it. " • • If yon use half lard instead of butter, add a little salt. Do not put thorn in till the lard is boiling-hot. The more fat they are fried in, the crisper they will be. COMMON BUSH TBA"«CAKBS. * > " Scrape down a large cupful of maple-sugar, and dissolve in warm water, mto which also put a teaspoonful of salaratus, well powdered ; rub into two basins of flour, a good bit of butter, or some lard or dripping, and throw In a few carraways, or any spice you may have, and a teaspoonful of salt : knead lightly, cut out with a tumbler, the lid of an old tin tea-pot, or any other convenient cutter, and bake be- 4^ >. ' I ) ' wpr 106 FEMALE EMIGAANT S GUIDE. ill i m fore the fire in the frying-pan, or in the bake-pan. The frying-pan is often used in the backwoods, for baking cakes or bread. In Canada they are generally made with a very long handle, in whfch there is a loop, through which a strong cord is passed, which is again passed over a nail in the chimney-board ; or a machine called a pan-jack, is placed behind it, with notches which allows the cook to raise or lower the pan to the fire. A few hot embers are placed below the pan, to heat the bottom. This is a shanty-oven, often made me of in the backwoodsman's house. CANADIAN CROQUETS. Sift a teaspoonful of white sugar through a bit of muslin ; add to the sugar three or four drops of essence of lemon, or almonds : beat up two eggs with the sugar, and to tliese add as much very-fine flour as will make the eggs into a sti£f" paste. It is better to work it with a spoon till it is smooth and stiff enough to handle : knead it, and roll it out as thin as paper. With a sharp penknife cut out leaves and shells, and roses; or, twist narrow slips into braids, cutting the veinings of the leaves and the edgings. Have ready a clean tin-pan, half full of boiling lard : you can try the heat by throwing in a little bit of your paste ; if hot enough, it will rise directly to the surface, and become stiff in about a minute or two. Throw in your croquets, one or two at a time ; two minutes will cook them : take them out with a slice, drain and lay them on a dish, sift a little fine white sugar on them as you take them out— From these materials you will have a heaped dish of most elegant- looking cakes, at a very small cost SWEET FRUIT-CAKE. This is made by rolling out a fine short crust very thin, and spread- ing about an inch thickness of apple-marmalade, made by boiling down dried-apples to a pulp ; over this lay another thin crust of pas- try : it should be baked in shallow tin-pans, and, when quite cold, cut into squares, or vandyke-shaped pieces, by cutting squares from corner to corner. This is sold in the confectioners under the name of mince- pie, and pie-cake. As this work is not intended for a regular cookery-book, I have limited myself to such cakes as are in common use in the farm-houses. Canada is the laud of cakes. A tea-table is generally furnished with several varieties of cakes and preserves. I have given you as many receipts as will enable you to make a selection : if you require more costly luxuries, there are plenty of good receipts to be had, by infer- ring to any of the popular cookery-books. -' ■ ■,' .>\ is a INDIAJf RICK. 107 rying-pan is In Canada h there is a Ni".i ^ain I pan-jack, is use or lower r the pan, to lie of in the ilin ; add to londs : beat jry-fine flour work it with :nead it, and at leaves and ; the veinings you can tiy ot enough, it )ut a minute two minutes ly them on a them out— ost elegant- and spread- by boiling krust of pas- lite cold, cut from corner le of mince- look, I have farm-houses. lished with [ou as many mire more J, by i-efer- %• ;i «"',.'i ' • ■■'A '->-■;■ -.., JV J'.^', ;' '■«.• • ■, «,:;- '■« u . INDIAN RICE. .'><■' Indian Bice is a wholesome and nonrislung article of diet, whieh deserves to be better known than it is at present It grows in vast beds, in still waters, in a depth from three to eight feet, where there is a great deposit of mud and sand. In majiy places yv^eve there is little current, these beds increase so as to n^tterially fill «p the dial- low lakes, and impede the progress of boats on their surface. < When the rice begins to shew its tender green blade above the water, you would think the lake was studded with low verdant islands. In the months of July and August, the rice comes in flower« and a very beautiful sight it is for those who have an eye to enjoy the beau- ties of Nature. The leaves, which Mre grassy, attain a great length, and float upon the surface of the water ; I have seen the leave» of the rice measured to the amazing extent of eleven, twelve and thir- teen feet The deer come down at night to feed on the rice-beds, and there the hunter often shoots them. The Indians track them to their feeding-places, and shoot them by torchlight , .i > Uf .' / In the month of September is the Indian's rice harvest : by that time it is fully ripe and withered. The squaws collect it by paddling through the rice^beds, and with a stick in one hand, and a sort of ^sl^arp-edged, carved paddle in the other, striking the ripe heads down .;i ' ! 108 FEMALE EMIGRAK^'S QVIDIS, ' i • into the caape, the ripe grain falling to the bottom. Many bushels are thua collected. They then make an enclosure on a sq\iare area of dry ground, by sticking branches of pine or cedar close together, to form a sort of hedge ; in the centre of this place they drive in forked sticks, in a square of several feet, across which they lay others, and on this rude frame they extend mats of bass or cedar, for the manu- facture of which the Indian women are renowned : they light a fire beneath this frame, and when reduced to hot, glowing coals, the rice is spread on the mats above the fire : the green enclosure is to keep'^ the heat from escaping : the rice is kept stirred and turned with a wooden shovel or paddle, and, after it is dried, the husk is winnowed from it in large open baskets, shaken in the wind. This is the mere drying process of the green rice. The parched Indian-rice is heated in pots over a slow fire, till it bursts and shows the white flouiy part within the dark skin. This sort is eaten by the Indians in soups and stews, and often dry, by handfuls, when on journeys, as the parched com of the Israelites. Indian-rice is sold in the stores at 10s. a bushel : it afibrds a great quantity of food. The Indians sow it it up in mats or coarse birch- bark baskets : it is dearer now than it used to be, as the Indians are indolent, ^or possibly, employed in agricultural pursuits or household work. " ,.; , ._ .y, ■. . ,;_•, In appearance this rice is not the least like the white rice of com- .merce, oeing long, narrow, and of an olive-green colour outside, but when cooked, is white within. The gathering of wild rice is a tedious process, and one rarely practised by the settlers, whose time can be more ])rofitably employed on their farms ; but I have nevertheless given this description of harvesting it, as it is not devoid of interest, and, should this book fall into the hands of any person, who by. ac- cident was reduced to having recourse to such expedients as the wild country afforded, for food to keep themselves from starving, they might be able to avail themselves of the knowledge. Men who have gone up lumbering, on the shores of lonely lakes and rivers, far from the haunts of civilized men, have sometimes been reduced to worse shifts than gathering wild rice to supply their wants. I will now give the most approved recipes for cooking the Indian rice. WILD-RICE PUDDINO. A basinful of Indian-rice carefully washed and picked, should be soaked for some houfs ; the water being poured off twice during that time. Put it on in a covered vessel, with plenty of water, which should be drained off after it has boiled for half an hour, as there is a weedy, fishy taste with the rice, unless this is done. Milk may now be added in place of the water, with a little salt, and the rice sim- mered for an hour or more, till every grain has burst, and the mil^ is BUCKWHEAT. 109 any bvshels i^are area of together, to ve in forked others, and r the manu- r light a fire als, the rice € is to keep'^ rned with a IS winnoM'ed ia the mere w fire, till it skin. This ten dry, by iraelites. )rds a great oarse birch- Indians are r honsehold ice of com- Dutside, but is a tedious time can be levertheless of interest, who by. ac- as the wild rving, they onely lakes itimes been heir wants. the Indian should be during that iter, which as there is k may now le rice sim- the milk is absorbed. Now addrwhen cool, four eggs, a bit of butter, sugar, and a little nutmeg or cinnamon. This makes an excellent baked or boiled puddmg : and, leaving out the sugar, and spice, and eggs, and adding more salt, is a good vegetable dish. STEWED-BICE THICKENED. Boil or stew in a bake-kettle your rice, and milk as above, keeping a few hot embers above and bdow it. When nearly ready, mix a large table-spoonful of fine flour with some cold milk, in a basin, and stir Jnto the rice, and let it boil up for five or ten minutes. tills may be sweetened, or eaten with salt, and is an excellent dish. To make it a savoury dish, put butter, salt and pepper, leaving out the sugar. ' INDIAN-KICE IN SOUP. The Indians use the parched rice in their soups and stews, which are chiefly made of game, venison and wild fowl. As an ingredient ia fresh soup it is very good, but must be well soaked and carefully picked. Many persons prefer the wild riceio the white Carolina rice, in venison-soup. Note. — The wild rice, commonly called Indian Rice, is by botanists called Water Oats [Zizania aquatica). The flower-stem comes up sheathed in a delicate green, hollow, membraneous leaf, and displays the elegant awned flowers : from these the anthers depend, of a delicate straw colour and purple, which have, a most graceful effect, waving in the wind. The upper or spiked part is the one that bears the seed : as the flowers approach maturity, the green, grassy leaves fall back from the stem, and float upon the surface : they are no longer needed to protect the fruit. ^ BUCKWHEAT. This grain is grown in Canada for the fine flour which is used as an article of food in the form of pancakes. It is the same grain that at home is known by the name of French-wheat ; and in some counties of England, by the name of Branck. In England it is chiefly grown for feeding of fowls and game. In France I have heard it is used by the peasants as bread, probably in the way that the Canadians use it, as pancakes. Buckwheat is of easy culture : it is sown late, and cut early. Hogs are fed with it, in the straw : som'etimes it is sown by the farmer to enrich the soil, by being ploughed down whilst in flower. When intended as a crop for harvesting, it is cut and bound in sheaves, thrashed and ground into flour, which must be sifted with a fine tieve, as the husky part is quite black, and any portion mixing with the flour would render it unsightly. I will now give the best re- ceipt for cooking 1 r-^ ^rM I: -I .*' 110 FEMALE EMIQBANT'S GUIDE. BUCKWHEAT PANCAKES. ■' The nsnal mode of preparing this favourite article of food, which the Americans and Canadiam> consider a national dainty, is as follows: Take about a quart or three pints of the finely-sifted flour, mix to a batter with warm milk or water, a teaspoonful of salt, and half a teacupful of good barm : beat it well for a few minutes, till it ia smooth, and leave it in a warm place all night, covered in an earthen Sot or tin-pail, with a cover. In the morning have ready your grid- le or frying-pan, wiped clean, and some lard or butter, made qjiite hot ; into this drop a large spoonful or small teacupful at a ti^e, of your light batter, till your pan be full, but do not let them touch Tif the lard be very hot, the pancakes will set as you pour them in, and be well shape'd, and as light as a honey-comb : fry of a light brown, and turn them ; lay them on a hot plate, and serve quite hot^ with maple molasses, treacle or butter. If the batter have worked spur, melt half a teaspoonful of salera- tus or soda, and stir in. The buckwheat pancakes should be served hot and hot to table. Buckwheat pancakes are a favourite breakfast-dish with the old Cana- dian settlers. ^ These pancakes may be raised by mixing in three teaspoonfuls of the baking powder, just before frying, instead of using yeast to fer- ment the batter. , » ■Jm* . OATMEAL PANCAKES, • -AH' Mix one part of flour with three parts of oatmeal, and set with warm water and a little salt, into a thin batter ; add a little barm, and let it rise ; pour your bs^ter on a hot^ well-greased griddle or frying-pan, or drop into hot lard, as in buckwheat pancakes. It is a mistake to suppose that oatmeal or buckwheat-flour will not risn. I believe that the flour of any grain will rise and make leavened bread, and, in scarcity of wheaten flour, a mixture may be made to great advantage, of lye, maize, oatmeal, or barley-flour. At all events, it is well to know how to make good food out of the infe- rior grains. The English peasantry who live on the best wheaten flour, are not mgre healthy, and hardly so strong in muscle, as the natives of Scotland and Ireland, whose diet i^ chiefly oatmeal and potatoes. Most medical men agree in the opinion, that brown bread, or bread with a part of the bran left in, is much more conducive to health, unless to very weakly persons of lax habit, than the pure white bread ; and that were brown bread moie common as a staple article of diet, there would be fewei' calls upon them for medicines.— Habitually costive persons should adopt the constant use of brown i . 0ATM1 bread] bakei gents Thi Ha] mily ;| quanti or sm| a thic good While hand, is thic it in p fer bi conver of food, which 7, is as follows: d flour, mix to <, and half a lutes, till it is '. in an earthen ady your grid- er, made qjilte [1 at a tigpe, of n touch fif the lem in, and be ht brown, and >t» with maple nful of salera- hot to table, the old Cana- iaspoonfuls of ^ yeast to fer- and set with a little barm, 3d griddle or ECS. eat-flour will and make ture may be y-flour. At of the infe- est wheaten iscle, as the oatmeal and rown bread, onducive to the pure as a staple ledicines.— © of brown n OATMEAL FORBIDOE.— BnLK-FOBRIDOE WITH OATUBAL.— OAT-CAKE. Ill bread, and • abstain as much as possible from wLIte bread, especially bakers' bread, in the composition of which alum and other astrin- gents are often introduced. OAT-MEAL PORRIDGE. This wholesome dish is prepared as follows :— Have ready boiling water, as much as will be required for your fa- mily ; into this throw some salt ; experience vrill guide you in the quantity, for it must depend upon taste, and the necessity for a large or small cooking. Have ready your oatmeal in a dish or basin, and a thick wooden round stick, which any boy can make for you with a good knife, and smoothing it off with a spo^e-shave or a bit of glass. While you throw the meal slowly into the boiling water with one hand, keep stirring it with the stick with the other, till yoar porridge is thick and smooth ; then let it boil for about ten minutes, and serve it in plates, with a cup of milk to each person. Some, however, pre- fer butter to eat with it, others molasses : it is a matter of taste and convenience. , . ^ ,i' . ■ **' ' ' .; ■ *■-*.' ' \ ■ "' ^ I • ■ ■ '; ^ MILK-PORRIDGE WITH OATMEAL -'( is made as above, only substituting milk for water, and less oatmeal. In making milk-gruel, it is better to mix the meal in a basin, smoothly, with water, and when the milk in the pot boils, pour and stir in the mixture. Children are fond of this dish for supper and breakfast, and it is nourishing, light and wholesome, unless there be acidity of stomach ; then it is not so good, as oatmeal has a tendency to create heartburn, when the digestion is deranged. . . . v^. .;- OAT CAKE. ;■-• , • -:.•. ■- --• K' It would seem presumptuous in an Englishwoman to give a recipe for making Oat-cakes. The North of England people know how to make them. The Scots and Irish are famous for them, and the inha- bitants of the South, East and West of England would not eat them. In Canada they are made by all classes of Iriskand Scotch — some the plain, old-fashioned way, and others with shortening, as butter or lard. I like them best with a good deal of butter in them ; they are less hard, and, I think, more palatable : and some put soda in the water, which I have been recommended to try. I have seen persons in ague, throw a handful of toasted or fresh oatmeal into a jug of cold water, and take it, not as a cure, but as a drink in the f^ver. I ■ » „ 112 FEMALE EMIGRANT 8 GUIDE. .\»*I I; EH.* have seen very good results, in violent pains in the body alleviated, by oatmeal made hot in the oven or pan, slightly sprinkled with water to create a steam, put in a flannel-bag or a coarse cloth, and applied to the sufiFerer : or an bat-cake toasted and wrapped up in a damp cloth, laid over the stomach. Simple as such remedies are, in case of sud- den illness it is well to remember them, especially in a country where doctors are few and far oflF, besides being very expensive visitors in a poor emigrant's log-house or shanty. I might enumerate many other uses to which oatmeal can be put, and furnish a long list of dishes in which it figures as a principal in- gredient, but these hardly belong to my plan : therefore I leave Oat- meal to more experienced housewives, and proceed to give instruc- tions on the cultivation and uses of . . . . - , .. INDIAN-CORN. ? . : - "With the exception of whep.t, there is not a more valuable grain, ' or one more various and valuable in its uses to man, than Indian-corn. It enters into the composition of many most nourishing and excellent compounds, and is equally palatable and wholesome in its green or ripened state, as food for man or the domestic animals about his home- stead : while the wild creatures gather their portion, from the big black "bear, down to the active and predaceous chipmunk. It comea amiss to none of God's creatures, and if it costs some labour to plant and harvest, it amply repays the care bestowed upon it. There are seasons when it does not arrive at perfection, as in the cold, wet har- vests of 1835, 1836, and 1837, but those were years when the wheat grew in the sheaves, and grain of all kinds was with difficulty brought to perfection. Even when the Inditi,n-com does not succeed so well, it still pro- duces a great amount of sweet and nourishing food for animals, and though the grain may not come to its fullest state of perfection, it will be equally good for cattle, and the fattening of swine; so that after all, the loss is really not so great, as the failure in any other of the green crops would be. , . I, . ,* .:: - * i-' ' - .' CULTURE OP INDIAN-CORN. --^ '^ » " The best soil is light, good loam, and lands that have been culti- vated for some years, open and sunny, rather tljan the virgin soil of new lands : in thf latter case the plant 4s apt to be too rank, running more to straw than grain. Indian-corn will bear soil well manurefl. — The best sort of corn (of which, however, there are many varieties) is the yellow eight-rowed corn, i. e. eight rows of grain on each cob. You will see varieties in the colour of the grain on the same cob ; such as pale straw color, white and yellow, sometimes red, and even bluish gnn'u ; but a good unmixed seed is better. The May, very encoui some Sox ing, b^ to has wet fr(| to rot I alleviated, by fvith water to ad applied to a damp cloth, t case of sud- ountry where 3 visitors in a il can be put, k principal in- I leave Oat- give instruc* ]tluable grain, I Indian-corn, and excellent its green or Dut his home- From the big ik. It comes )our to plant There are old, wet har- en the wheat tulty brought it still pro- animals, and perfection, it so that after other of the been culti- virgin soil of ink, running manured.— ly varieties) >n each cob. same cob ; d, and even INDIAN-CORN. 113 The time of planting is generally from the 20tb to the 25th of May, though I have often known it planted as early as the 18th, in very warm dry seasons. The greatest danger the young plant has to^ encounter, is frost, which often nips the tender, green blade, when it is some inches above the ground. Some persons steep the grain twelve or sixteen hours before plant- ing, but this should only be done v ben the sowing has been retarded, to hasten vegetation, and if the ground be very dry. If the soil be wet from recent rains, it is not prudent to steep the seed, as it is liable to rot in the ground, and never come up. The corn dropper should be supplied with a lap bag, of coarse can- vas, tied round the waist, or slung across the shoulders, the mouth be- ing wide enough to admit the hand freely ; or a basket with two han- dles on one side, and one on the outer side ; through these handles straps are passed, which are slung over the left shoulder, the basket hanging a little under the left arm, which arrangement admits of the readiest access to the com with the right hand : the outside handle serves for the dropper to steady the basket. One person should open the" earth slightly with the hoe, into which four grains of com are dropped, in a square of about two inches, as near as possible, from each other : the person who hoes, then draws the earth over the com. Some merely let the grains fall on the surface, while the other covers them with earth, forming a slight hill over them : others again draw a furrow, and plant the com in rows, at certain distances. These things are better learned by experience, and the advice of old set- tlers — sound, practical men, who have no interest iu misleading the inexperienced emigrant. The distance in planting com, when it is the usual hill qulture^ is three feet from hill to hill, and three feet from row to row. Some al- low a few inches more, considering that the plant having more space and air, repays them by an increase of luxuriance. The first hoeing generally takes place when the plant is about a foot high, when the earth is drawn towards the stems of the plants, and stirred well about them. The next hoeing should be before the plant begins to run up to flower. Where the fields are free of stumps, a one-horse plough is generally preferred to the h5e, as being a great saving of labour, and ec[ually efKcacious in earthing up the corn. Some cross-plough, but I do not think this is very often practised. Women and children take great part in the culture of the corn-crop, especially in the bush- farms, where the roots and stumps obstruct the plough, and the hoe alone can be made use of. Pumpkins are usually planted along with Indian-corn : the broad leaves of the pumpkin spreading over the ground, serves to shade it, and retain its moisture for the benefit of the Indian-corn, acting as a sort of wet-nurse to the tender plant 1 •■ i i ■I h f {f ih 114 FEMALE EMiaBAirr's GUIDE. The pnmpkin-seed is planted in every other hill, and in every other row ; which allows free space for the plants to run over the ground, without choking each other. Some farmers remove the unfruitful shoots and suckers from the stem of the plants, that are thrown up ; while others, who regard the fodder for their cattle as a matter of importance, think that Uiey lose more than they gain. . As soon as the grain begins to fill with milk, and has acquired some substance, it is fit for the table ; but the white, sweet, garden-corn ia best for cooking, and should be cultivated for that purpose, instead of robbing your field-crop. The first week in October is the usual time for harvesting Indian- corn, which is done by cutting it near the root, or pulling it : it is then set round in bundles, so as to form a large circular stook, which is tied with a band at the top, and these stooks are left to dry in the field till the farmer has leisure to house them. The common way is then to pull the cobs off the stalk, and throw them in heaps, when they are carted home to the bam or corn-crib. The corn-crib should be raised from the ground, and made of logs or boards, close enough to keep out squiiTcls, but so as to admit the air, which is essential to its keeping well. The crib is made small at bottom, and wide at top, and roofed over. Before threshing, it is necessary to husk the com, which is simply stripping off the fine sheathing that surrounds the cob or ear ; to ef- . feet this, " Husking Bees" are often called. Neighbours and friends, especially young folks, meet and sit round, and pull off the husk.— The meeting usually ends in an evening frolic, a dance and supper.— This is seldom had recourse to excepting by the small farmers. The choicest cobs should be selected for seed : these are only par- tially husked ; the husk that remains is tumed back, and the cobs are braided together in ropes, and hung across a pole or beam, to be kept against the spring. "When rasping your seed-corn, break oflF about an inch or more from the cob, as the grains at the end of the cob are not so fine, or fit for planting, as the rest. There are various ways of thrashing Indian-corn, but the usual me- thod is simply with the flail ; some tread it out with horses, on the barn floor. This is an ancient mode ^of thrashing, practised in the East, and also in Portugal and Spain. The first crop of Indian-corn I ever saw, was fasped by means of a bit of iron-hoop, set in the edge of a barrel. ; but this was a slow process. In the States there are machines on purpose for rasping corn, that work very expedi- tiously, and are a great saving of labour. Four quarts of good seed will plant an acre of bush land, with the stumps on it : six quarts are allowed for old land, where the ground is not encumbered by stumps or trees. • ^ -, >••-• -\.-s*.- I ha^ these tl grown of fema or acci( directiol I hav hoed th( I kne grant io been ac< most de flowers, laboriou male ser intermiti home to ther, am husband she was upon he: duty reqi lament : up her I strength spirit. The s] clearing i is now fu as they i with grej Bpside com, on and also Thecc great go! bet/reen secure, t the woo The I spoil ; tl much foi at her fe her, and to pursui of her sic ZNDIAN-COBN. 115 a every other r the ground, [ers from the 10 regard the :hat uiey lose .equired some arden-com ia rpose, instead sting Indian- lling it : it is stook, which to dry in the mmon way is I heaps, when made of logs to admit the nade small at lich is simply 3r ear ; to ef- s and friends, r the husk.— nd supper.— •mers. are only par- Ihe cobs are beam, to be m, break off i end of the he usual me- orses, on the ctised in the Indian-corn set in the States there very expedi- nd, with the ) the ground I have been particular in describing, as minutely as I could, all these things relating to the cultivation of this crop, so universally grown in Canada ; for though it is not often left to the management of females, yet such things have sometimes occurred through sickness or accident befalling the head of the family, that the work or the direction of it, has fallen upon the wives and daughters of the farmer. I have known women in Canada, who have not only planted and hoed the corn, but have also harvested it. I knew the wife of an officer, who had settled on a government grant in the backwooods : she was a young woman who had never been accustomed to any other work than such light labour as the most delicate female may take pleasure in, such as the culture of flowers, and makfhg pastry and preserves, and such matters ; but of laborious work she knew nothing. Well, it so happened, that her fe- male servant, her husband, and also the man-servant, all fell sick with intermittent fever : in a few days both the man and the maid went home to their own friends, and this young wife, who was also a mo- ther, and had a baby of ten months old, was left to nurse her sick husband and the child, and do all the work of the house. At first she was inclined to fret, and give up in despair, but when she looked upon her sick husband and her helpless babe, she remembered that duty required better things from her than to lie down and weep, and lament : she knew that other women had their trials, and she braced up her mind to do what was before her, praying to God to give her strength to do her duty, and she went on cheerfully ^nd with a brave spirit. The spot where these people lived was very lonely ; it was a new clearing in the forest, and therQ were not many settlers near them : it is now full eighteen years ago, and emigrants were not as well off then as they are now in their new settlements, an^s tied up in a cloth, or a clean bag, but a large tea-spoonful of salaratus, or a bit of pearlash would, I think, answer as well or better than the ashes, and be le^ trouble. Drain off" the water when the corn has boiled an hour or so, and lay the corn on a pan before the fire to dry. When the fine skin begins to strip a little, put it into a clean bag, and beat it till the scales fall ofi^. Sift or fan the bran away, rubbing it through your hands. When clean, return it to the pot,''and boil it with plenty of wat^ for six or eight hours, keeping it closely covered till it is quite soft. This dish is eaten with milk, or with meat sea^ soned with pepper and salt. If to be eaten as a vegetable, a piece of meat may be boiled with the com; but if too salt, the meat should be steeped and parboiled. ^ ,^ . i - ' When pressed skimmed contains with mil This is lar to oat Indian m( rather mo about tw< sugar, buj any left f quite solic and butte Suppor ridge is t< good and go as far as it absoi satisfies tl Avery —to three them well with a te! throw in a fast. Aft you can tl and let it s the stove, needs no i very delic Buppome. with nutn is an exce \[ She spread stood on the one from the ing the com. ir soft hands, few hours she n, and thrown k to her baby, ien pumpkins, 1 round, while be cool rind of laughed with and going to tto which she tie one home, try enough she k. f Indian com. apkins by the her children, aised on their me of energy ch will mark r the cooking Ither slightly steeped for is commonly ash-^s tied up Eilaratus, or a tan the ashes, n has boiled 5 fire to dry. a clean bag, way, rubbing ■■rand boil it sely covered h meat seop le, a piece of at should be INDIAN-CORK. 117 ' When hominy is made of crushed corn, it maybe steeped and then pressed through a coarse sieve : the scales will float, and can be skimmed oflf. The water must be kept to boil the hominy in, as it contains the flour. This mu^t b^ boiled many hours, and is eaten with milk. iUPPOHNS. This is a thick sort of porridge, made from Indian meal, very simi- lar to oatmeal porridge, only it is boiled rather longer. The sifted Indian meal is sprinkled into the boiling water, and stirred quickly,—^ rather more salt is used than for oatmuui porridge,— and when boiled about twenty minutes, is taken up in a dish, and is eaten with milk, sugar, butter, or any other seasoning that is prepared. If there be any left from the breakfast or supper, it may be cut (for it becomes quite solid when cold) in slices an inch thick, and fried for breakfast, and buttered hot, or eaten with meat gravy. Snppome to the Americans and Canadians is what oatmeal por- ridge is to the Scotch and Irish. It is the national dish, and very good and wholesome food it makes. One bushel of Indian meal will go as far as two of flour in puddings and cakes, bread and porridge, as it absorbs a great deal more water or milk, swells in bulk, and satisfies the appetite sooner. Supporne is better for long boiling. ' .-I -' MILK SUPPORNE, A very nice sort of hasty pudding is made in the following manner : —to three handfuls of Indian meal add one of wheaten flour, and mis them well : set on the fire a quaii; of sweet milk and a pint of water, with a tea-spoonful of salt As soon as the milk and water boils, throw in and stir your flour and meal, and let them boil a few minutes, fast. After the meal has been all stirred in, if not quite thick enough, you can throw in a little more meail, — ^remove from the stove or fire, and let it simmer on a few embers on the hearth, or on the outside of the stove, for a quarter of an hour longer, or even half an hour. This needs no seasoning otherwise than the salt that you put in, and is very delicious, being richer and more satisfying than the common sopporoe. It makes a good pudding for children, and, if seasoned with nutmeg or cinnamon, four or five beaten eggs, and sweetened, it is an excellent baked or boiled pudding. ' ' ' '" GREEN CORN. Green Com can be preserved by simply turning back the husk, all but the last thin layer, and then hanging it in the sun or in a very ' warm room. When it is to be used boil it soft, and then cut off" the cob and mix it with butter. The summer sweet corn is the proper kind. Another is to par-boil sweet corn : cut it from the cobs and dry it in the sun, then store it in a cool dry place, in a bag for use. # 118 FEMALS EMIOBANt's OUISB. OREEN CORN PATTIES. Twelve cars of sweet com grated, one tea-spoonful of salt, and one of pei)per, one egg beaten into two table-spoonfuls of flour ; mix, make into small csd^es, and fry brown in butter or sweet lard. OREEN CORN FRITTERS. Ontj tea-cupful of milk, three eggs, one pint of green com grated, a little Fait, and as much flour as will form a batter. Beat the eggs, the yolks, and whites separate. To the yolks of the eggs add the corn, salt, milk, and flour enough to form a batter. Beat the whole very hard, then stir in the whites, and drop the batter a spoonful at a time into hot lard, and fry them on both sides, of a bright brown colour. ^ BOILED CORN. This is a favourite dish in Canada and the States. When the grains are sufficiently swollen and beginning to harden, but not to become hard, break oflF the cob, and boil for two houra or till they become tender. Some like corn best boiled with salt at meat, but that is a matter of taste or convenience. As a vegetable it is much admired, especially the sweet garden corn : the grain of this is of milky whiteness, and is very nice even in its corn state, hemg full of rich, sugary milk. It is of green sweet corn that the preceding dishes are made. Some people cut the grains from the cob and boil them like peas, with butter and pepper for seasoning ; this obviates the ungraceful mode of eating corn so much objected to by particular persons. STEWED CORN. This is a nice dish : cut the corn from the cob, boil for an hour and a half, reducing the liquid that you boil it in to a quart ; cut some slices or steaks of any fresh meat, adding young onions, carrots, and sweet herbs, with pepper, salt, and a couple of tomatoes cut up ; stew till the vegetables are tender. Should the gravy be too much re- duced in quantity, add a little boiling water or cream. PRIED CORN. Green sweet com fried in butter and seasoned is excellent : the com should be boiled first till tender. INDIAN MEAL PANCAKES. ' v Make a batter with one part flour, and three parts Indian meal, a little salt, and some warm (not hot^ water or milk, half a tea-spoonful of salaratus dissolved in butter-milk if you have any, if not, milk will do, if sour so much the better ; stir into your bowl or pan with the batter, and beat it a few minutes ,* heat your griddle or frying pan quite ho as bro^ adding as you also. ^ cakes. It is wholeso in, or a served plentifu This i spring, a thick ba soda, but pour in pepper 1 at hand,) be very 1 on one si dish and not put t when bot the tneal dish is n joint of n excellent portion o 8 eggs, meal, iji a to a crea] sugar an( with a gl and bake A pini cupftil ol treacle o the cake ful of cai ginger ai a teaspoo salt, and one r flour; mix, lard. com grated, teat the eggs, ;ggs add the iat the whole spoonful at a bright brown I. When the I, but not to 3 or till they at meat, but tie it is much of this is of , '^eing full of ;he preceding lem like peas, le ungraceful lersons. for an hour rt ; cut some . carrots, and cut up ; stew ;oo much re* sccUent : the idian meal, a tea-spoonful lot, milk will pan with the )r frying pan INDIAN-CORN. 119 quite hot, with butter or lard, and drop in your pancakes. As soon as browned on one dide turn them : keep them from burning by adding a little more fat or melted butter. Strew sugar on the surface as you lay them on the dish. Some butter them hot, and sift sugar also. These pancakes are far lighter for the stomach than flour pan- cakes. It is a simple dish— easily made— very economical— and makes a wholesome variety at dinner or supper. A handful of currants strewn in, or a few ripe garden currants makes them nicer, or eaten with pre- served apples where you have an orchard, and fruit of this kind is plentiful INDIAN MEAL PUDDING WITH MEAT. This is a good substantial dinner when you have fat meat in the spring, and no vegetables. Mix Indian meal, seasoned with salt, to a thick batter with hot water or cold milk, add a little tea-spoonful of soda, but it is not indispensable ; grease your bake-kettle or stove-pan, pour in your batter, stirring it well, slice some ham or fat bacon, pepper them, (a g^ate of nutmeg is an improvement if you have it at hand,) and lay them on the batter. Your slices of meat must not be very thin : half an inch thick at least. When the meat is brown on one side, turn the slice, and if done too quickly, remove to a hot dish and keep them covered up till the pudding is done. Some do not put the meat in till the batter is well set, but the pudding is best when both are done together. The Indian meal absorbs the fat from the taeat without tasting greasy, and a very savoury and relishing dish is made out of very homely ingredients. Fresh meat, a small joint of mutton or beef, can be thus cooked, the pudding making an excellent addition to the dinner ; aqji by this mode of cooking a small portion of meat will give an ample provision for a large family. INDIAN POUND CAKE. 8 eggs, beaten, 1 pint of powdered sugar, 1 pint of sifted Indian meal, ^ a pint of fine flour, Jib. of butter ; stir the butter and sugar to a cream, beat the eggs apart, stir the meal and flour to the eggs and sugar and butter, add nutmeg and lemon peel, or essence of lemon, with a glass of wine and brandy ; butter a flat pan or little tart tins, and bake. This may be eaten the same day or as soon as cold. ■^^ ' INDIAN TEA-OAKB. A pint basinful of Indian-meal sifted, four well-beaten eggs, a tea- cupftil of butter melted, a cupful of sugar, and a ttible-spoonful of treacle or molasses, (but if you have none, this last can be omitted ; the cake will be good without, though it looks richer,) a table-spoon- ful of carraway seeds, or a cupful of currants ; a teaspoonful each of ginger and nutmeg grated, and half a teaspoonful of salt. Dissolve a teaspoonful of soda or salaratus, in some milk, and mix these ingre- .r v;: 120 PEMALfi fiSnORANt's GlTIDE. dients to a pretty thick batter ; bake in a stove pan, in a brisk oven. When done, cat the cake into squares : it should be about two inches thick when baked. This fa a very nice cake, quickly made, and is rich and light, with- out injuring the digestion. A fine cake can be made of Indian-meal, eggs, butter, molasses and ginger, with soda and sour milk or cream. Allspice makes a good seasoning for a plain cake ;. and dried gar- den-currants or huckleberries are good put in. INDIAN-MEAL BREAKPAST-CAKES. One quart of sifted Indian-meal, one handful of fine flour, three eggs well beaten, a cup of yeast, one teaspoonful of salt, one (juart of milk made pretty hot ; put in the yeast, eggs and salt, and then stir in your meal. Mix into a batter overnight, adding in the morning a little pearl-ash, or soda or saleratus, just before baking, but be care- ful to roll and dissolve before putting it to your batter, and stir it well through. ' Pour the batter on a hot, buttered griddle, and turn when browned on the under side : serve hot JOHNNY-CAKR. One quart of Indian-meal : two tablespoonfuls of molasses, or a cup of coarse sugar ; one cup of butter melted, a teaspoonful of salt, and one of ginger ; two eggs : make these ingredients into a batter with scalding water or milk : pour the batter into a flat pan, and bake brown : cut in squares, and serve hot with butter or preserves. FLAIN JOHNNY-CAKE. Take a quart of sour milk ov^ buttermilk, to which add as much soda or pearl-ash as will make it froth up well ; thicken this milk with Indian-meal ; add a little salt ; pour the batter into a flat pan, and bake it brown ; cut in pieces, and eat it hot with butter or molasses. A few seeds are an improvement to Johnny-cake. BAKED INDIAN MEAL PUDDINGk Scald a quart of milk, and stir in seven or eight table-spoonfuls of Indian meat, a little salt, sugar or molasses to sweeten it, a cup of beef or veal suet, nicely shred, a teaspoonful of ginger or any spice you prefer, a tea-cupful of currants or chopped apples, and four egga Deaten to froth ; sprinkle a little fine suet on the top and gf ate a little nutmeg. . PLAIN INDIAN PUDDING. The same as above, only omitting the eggs and fruit. The same pudding may be boiled instead of baked, but the cloth must be tied 80 as to allow of the meal swelling, and requires to be boiled two or three hours. « brisk oven. b two inchea light, with* nolasses and d dried gar* flour, three one tjuart of md then stir e morning a 3Ut be care- r, and stir it hen browned olasses, or a snf al of salt, nto a batter an, and bake ervea. * - ■ idd as mnch is milk with at pan, and or molasses. Spoonfuls of cup of beef spice you four eggs ^fate a little The same ^ust be tied iiled two or IKDIAN cosy. 121 INDIAN PUDDING TO EAT WiTH MEAT. ' This is simply a batter, made with Indian meal, a little salt, and scalding milk or water, tied up, not too tightly, and boiled three hours. INDIAN-MEAL YORKSHIRE PUDDING. Make a batter of Indian meal, with milk and two or three eggs, and pour into the pan, when you are roasting beef, pork,Mnutton, or any fresh meat : it absorbs the gravy, and is very nice. It is as well to pour off some of the gravy before you put your batter iu with the meat, as it is apt to rob the meat of all that runs from it. When you serve the meat, pour over it the reserved gravy, made hot. ^ • INDIAN FRUIT PUDDING. Make your batter with hot milk, a little suet, shred fine, or butter rubbed with the meal, six egga^ and a pint of any green or ripe fruit, as currants, gooseberries, cherries, huckleberries, or apples chopped ne,) a little sugar, and a tea-spoonful of salt ; boil for two hours, or longer if your pudding be large. !■ CORN STARCH. This is a most truly valuable article of diet, as well as being used in the dressing of fine linen. It is prepared in the United States, and sold in all Canadian stores, in packets, on which are printed di- rections for using it. It is quite as palatable as arrow-root— much cheaper— and as easily prepared. As diet for the sick, it is very valuable ; and also for young children. It would form a most admirable sea-store for emi- grants. — A half pound packet of this fine light powder costs Tjd., or a York-shilling. It makes delightful custards and puddings. CORN-STRAW BEDS AND MATS. • The sheathing which envelopes the grain of tl» Indian corn is often used for filling beds, or loose mattrasses, to put below feather beds ; and is preferred by many people to straw or any other material. The best method of preparing it is this : — afler the corn has been husked, or the cob stripped of the dry sheath that protects it, take a few nails and drive them quite through, a piece of board, — the bottom of an old box will do for the purpose : the nails must project so as to present the points an inch or two beyond the surface, and several, say six or eight, must be driven in so as to form a sort of comb, having a double row of teeth. Gather up a handful of the dry husks, and draw them quickly across the nails so as to tear them into strips : with a little practice this work can h% carried on very quickly. A bag of coarse brown linen^ with an opening in the middle seam, large enough to admit of a persoifs hand, and furnished with strings or large buttons, is the best receptacle for the straw. The persons who makes the ■r, M r f .,1 ^1 \ 122 FXMALB EMIORAMT S ODIOE. beds stirs the contents of these mattrasses by putting in her hand. Mats for laying under beds are also made by braiding the sheathing into thick ropes, and sewing them together with a wooden needle or a large iron needle, with an eye large enough to admit of a single blade of the husk being threaded through it. This is then tied ; but those who do not care for the trouble of constantly threading and tying, use twine, or the tough inner part of the cedar tree. Round and oval mats are made for the doors, of the com sheathing. The rough ends of the husk are left projecting about an inch. The braid is made in this fashion : — ^you take nine blades of the sheathing and tie them at the top, to keep your work from coming undone : the braid is the simple three ply ; but you use three blades together, in- stead of one. To make it thick enough, every time you come to the left side, insert there a fresh blade, leaving a little bit of the end to project at the edge. 'About twenty yards is suflBcient for a door mat : it is sown together with the big needle, and twine or bark. Children can be taught to make these things ; and they cost nothing but the time, and can be made of an evening or dn wet days, when other work cannot be attended to. This is one among the many uses to which this valuable plant can be applied : even the cobs themselves are of service after the grain has been taken from them. They make excellent corks for bottles ; and a bag of them of all sizes should be kept for such purpose. Burnt slowly in the smoke-house, the corn-cob is in high repute, as affording the finest flavouring for hams and bacon ; and burnt to fine white ashes, they afiFord a very excellent alkali for raising ginger- bread, and other cakes. I have seen Canadian housewives make a pure white ley of the ashes, for that purpose. POTATOES. The most common method of planting potatoes in the new soil, is in hills : on the oldef farms, in ridges, earthed up by the means of a single-horse plough. The potato is set all through the month of May and the early pai^t of June, and even later than this ; but the earlier they are planted, the better chance you will have of a fair crop. ' In the bush-farms potatoes are generally planted in hills : the me- thod is simple. One person drops the seed on the ground, at a dis- tance of sixteen or eighteen inches apart, and two feet between the rows : another follows, and with a hoe, draws the earth each way over the set : some flatten the top of the hill with the hoe, and shape them like little mole-hills. When the shoot breaks the ground, and the leaves expand, the earth is again drawn up to the plant. In the fresh virgin soil, once hoeing is all the crop receives ; but in gardens, we give the potatoes a second, and sometimes a third hoeing. The POTATOES. 123 her hand. } sheathing I needle or of a single 1 tied ; but sading and i sheathing, inch. The e sheathing idone : the ogether, in- ome to the the end to I door mat : Children ig but the when other e plant can r the grain for bottles ; ih purpose. I repute, as urnt to fine ng ginger- ves make a new soil, is means of a month of ; but the e of a fair the me- d, at a dis- etween the each way and shape round, and it. In the in gardens, ing. The hills are preferred in new clearings, where the roots and stumps would prevent the ridges from being straight, and interrupt the ploughing. The Irish plan of lazy-beds is seldom practised in Ca- nada, unless it be to improve a piece of turfy or weedy soil. The field-crop of potatoes is seldom fit for use before August, but earlier sorts may be planted in the garden. for table, which will be fit in July. The sorts usually set are early kidneys, for garden culture. Pink- eyes, the common white and red apple potato ; rough-skinned purple, and cups, for the main crop. There are many others that I could name. I would advise any settler coming out early in the Spring, to bring a small quantity of good potatoes for seed, in a box of dry sand. New ieed will fetch high prices, and pay well if the crop suc- ceeds. There is always an eagerness to obtain new sorts of an ap- proved potato, especially early kinds. The month of October is the general one for storing the field po- tatoes, which should be taken up in dry weather. I feel assured that a vast deal of loss, both in quantity and quality, is caused by storing potatoes wet. The cellar, the root-house, and pits in the ground, are the storing- places. There are objections to the cellarage, as the cellars, which are, for the most part, pits dug under the flooring of the kitchen-part of the log-house, are often too warm, and the potato heats, or ex- hausts itself, by throwing out sprouts, besides, in the Spring, causing a bad smell and impure air; very injurious to the health of the in- mates of the dwelling. The root-house is better, but requires to be constructed with due attention for excluding the frost. In pitting potatoes, the mode ob- served by some of the most careful farmers, is this : — the potatoes are suffered to lie spread on the ground, to dry in the f un and wind, as long as possible, during the day : they are then gathered in large heaps, on a dry spot, sandy, if possible, and the ground slightly in- clining towards the south, or east : no pit is dug — the potatoes lie on the ground only: over the heap is spread a good quantity of dry litter or straw ; on this earth is thrown, about a foot in depth ; on this more straw or the dry stalks of the potatoes, and another banking of earth. A few boards placed slanting, so as to throw off" the rain, is sometimes added ; but the frost seldom penetrates the second layer of straw. Those who have a good safe root-house, or large cellars, seldom pit : but if it is unavoidable, the way I have recommended ia the best, for securing this valuable root from the severe frosts of a Ca- nadian winter. Note. — A highly intelligent Scotchman, in our vicinity, tells me that he has found fron^ long experience, the following plan is the best for preserving the quality of the potato : — when taking up the crop, he lays the roots in heaps of eight or ten bushels on the surface, covers* them with dry haum and earth, but leaves a vent or space at the top, , ■ ' •! I 124 FEMALE BmaBANrS GUIDE. with no earth on it, to allow the steam that rises from the potatoes to escape, till the cold weather comes on, when the pits are either removed to the root-house or cellar, or secured by an additional quantity of litter, and an outer banking up of earth. ,:'"■'-■.■" '• POTATO BREAD. ; (See Bread.) Every body knows how to cook a potato ; but every one does not know that it is better to put them on in cold than in warm water, and also, that cutting a slice ofif the rose-end — in the end which is beset with eyes, will greatly improve the mealiness of the potato. A cup of cold water thrown in a few minutes before they are done, also is good. After the water has been drained oflF, and the pot returned open to the fire, to dry them for a few minutes, a sprinkle of salt is a decided improvement ; then let them be served up as hot as possible. After dinner, let any potatoes that remain be peeled while yet warm, and set aside for breakfast ; sliced and fried, with pepper and . salt to season them, or placed whole in the oven or bake kettle, with a little dripping or butter, and made nicely brown, forms a good dish to eat with meat in the morning, and saves the trouble of boiling. In Canadian farm-houses meat is generally cooked twice and some- times thrice a day. Or the potatoes may be put on the fire in a frying-pan or spider ; (this is a convenient little pan with three legs, that is used to fry or stew in, which accompanys all cooking-stoves : it has a comical name ; but the little pan is a very convenient utensil ;) a little butter, pepper, salt, and a little chopped onion being added, the cook, as she stirs the potatoes, minces them or mashes them fine with the blade of the knife, keeping them from burning by constant stirring, till they ai-e nicely browned. This is a favourite way of cooking potatoes a second time : I learned it from an American lady. MASHED POTATOES. Pare the potatoes very free from spots ; throw them into cold salt- and-water as you pare them ; when all are done, put them into clean, cold water, and boil till soft, carefully skimming the pot : pour oflf dry ; then mash fine, adding a cup of milk or thin cream, and a little more salt, or you may put in a bit of butter : dish, and smooth the potatoes on the top and sides, and put into the oven or before the fire to brown. Cold mashed potatoes, cut in slices an inch thick, and browned in the oven like toast^ and buttered, is a. nice dish for breakfast POTATO SOUP. .'-' • : ' Set on the fire, bones of beef, or any fresh meat, with a gallon of water, into which slice onions, carrots,- and turnips ; a little salt and gepper : boil till the vegetables are soft Have ready, potatoes Defy mashed— a quart basin full ; add them to the soup, from which }i: POTATOES. 125 potatoes to er removed quantity of the bones may now be removed ; boil an hour, slowly ; pnss the soup through a colander ; if too thick, add a little boiling water or liquor in which meat has been boiled ; return the soup after straining it to the pot ; shred in a little green parsley and savory ; give it a boil up, and serve it with toasted bread. If you have no meat, a piece of butter rolled in flour, will do to enrich the soup instead. le does not rarm water, id which is potato. A i done, also 3t returned of salt is a as possible. I while yet pepper and kettle, with a good dish of boiling. 3 and some- be fire in a three legs, ing-stoves : at utensil ;) ; added, the m fine with mt stirring, of cooking dy. / cold salt- into clean, )ur oflF dry ; little more le potatoes he fire to d browned fast a gallon of e salt and potatoes om which POTATO FISH-CAKES. This is an excellent dish. If salt cod, or fish of any kind, salted or fresh, be left cold, remove the bones and skin carefully ; pound the fish in a clean pot with the beetle, till every piece is separated ; if too dry, add a little hot water or melted butter ; when thoroughly re- duced, and well picked from the bones, add mashed potatoes, nicely seasoned with pepper — some add cayenne, but as children dislike such hot seasoning, it is better omitted in the mass ; pound the fish and Potatoes till they are well mixed ; throw a little flour on a clean ' oard, and taking out a small portion, mould it with your hands into a round cake ; flatten on the top, and roll it in the flour. "When you have a dishful made, fry the fish-cakes in hot dripping, butter, or lard, on a brisk fire : when neatly made and nicely browned, this is a nice way of cooking fish. If fresh fish is used, you must season with a little salt : some persons add an egg and a little finely chopped parsley, when pounding the potatoes and fish. The same preparation put in a deep dish, and browned before the fire or in the oven, is, I believe, called Chowder by the American cooks : it is less trouble, but the fish-cakes both look and eat better. ' • ■ POTATO-CAKES. A very favourite cake with the Irish. They are simply made with potatoes boiled very soft, and kneaded with flour and a little salt, rolled thin ; cut in squares, and baked quickly. The goodness of this cake depends on the making and baking : some persons use twice as much flour in making them as others. A nicer potato-cake is made by adding a little cream to moisten the potatoes and flour, making the dough stiff' and rolling it thin, and worKing a piece of butter in, as in making pastry; bake lightly in the oven, or fry, and sift over them a little fine sugar.- — All potato-cakes are best eaten hot. POTATO-DUMPLINGS. Make a dough with mashed potatoes and flour, wetting the mass with a very little milk, to enable you to knead it smooth ; make dumplings, and boil in milk. Some boil the dumplings in milk, till the dough is boiled down, and the milk thickened like hastv pudding. This should be done in a bake-kettle placed over a few hot embers, and the lid heated on a clear fire ; but it requires great care to keep o2 !/! 126 FEMALE EMIGRANT S GUIDE. the milk from scorching : when nicely done, it is a good sort of pud- ding for children : with the addition of sugar, eggs, and spice, it is aa good as custard. IRISH MASn. ' ■ ■ This is not the dish commonly known as Irish stew, but a more economical one ; though certainly very inferior in goodness. It is made with a large quantity of potatoes, seasoned with onion and pep- per ; cold meat chopped up and mixed through the potatoes : there 18 no gravy, or very little, and the dish is rather recommended for its satisfying than its delicate qualities ; nevertheless it is a useful sort of dish where the meat is scarce in a large family. Many a savoury dish can be made with potatoes and a small portion of meat, either as pie or stew ; but I think* it better to confine my recipes to dishes that are more pecuhar to the cookery of Canada. ^ '■' = POTATO-STARCH. As I have before observed, it is a great object with the Canadian settlers to manufacture everything they consume, if it be practicable. The careful emigrant's wife buys no starch ; but makes all she uses, either from potatoes or bran. Potato starch is the fine flour that is obtained from the potato by grating it down in water. Pare some large potatoes ; white skinned are preferable to red or purple ; grate them down to pulp on a coarse rasp, or the large-holed side of a bread grater ; let the pulp fall into a pan of clean cold water. When you have reduced all youi* potatoes by grating, stir the mass well up with your hand ; lay a clean coarse cloth in your colander over a vessel, and strain the whole mass ; squeezing it till the pulp is quite dry. The liquor that remains after the straining must then be left to settle for an hour or more, or till it looks clear, and shows a sediment at the bottom. It may then be poured ofij and a second water put on ; stir this, and leave it again for some hours. A third water should be added ; pouring off the former one as before : three waters is generally sufficient. The last time you pour the water off, you will perceive a slightly discoloured crust on the top of your starch, or some of the fine fibrous matter that has passed through : remove it with a clean spoon, and the pure, spotless, white substance below is the starch. This must be taken out, and spread to dry in a warm, sunny place, stirring it very frequently, till the whole is perfectly dry. It may then be put in paj^er bags, and hung up in a dry room.— Be sure that it is quite dry before bagging it. "' » Not only docs this make tjie clearest and best of starch for muslins and linens ; but is a good substitute for arrow-root, boiled in milk, either for invalids or babes ; and is valuable in places where delicacies for sick persons cannot easily be procured. PUMPKINS. 127 )rt of pud- dee, it is aa but a more less. It is )n and pep- toes : there ided for its jeful sort of nail portion confine my Canada. e Canadian practicable, ill she uses, e potato by le to red or large-holed cold water, ir the mass iir colander the pulp is 1st then be and shows id a second A third ore : three e water off, ^oui* starch, 1 : remove lince below in a warm, rfectly dry. room. — Be for muslins ed in milk, delicacies , . CORN STARCH. This is an American preparation of Indian com, which is sold in small packets, in most of the Canadian stores. It is used not only for starching clothes, but as an article of diet ; for puddings, custards, and mixed with milk for pap, for very young children. I should think a similar preparation could be made by steeping corn, till it be swelled and fermented ; bruising it, and pouring off the white floury sediment, aa in potato starch ; bleaching it, and drying. BRAN STARCH. ' A large supply of good starch can be made by the following pro- cess : steep half a bushel of bran in a clean tnb or barrel, pouring over it several pailfuls of water. Let it stand in the sun or in the warm kitchen, till it begins to ferment : this is known by the bran swelling, and throwing up bubbles. At the end of a week, if the weather be very warm, nt willf^frtient ; but sometimes it will take a fortnight to sour. Stir the mass ^V^6ll up several times ; then strain off, squeezing the brari through a canvass cloth, coarse, but quite clean. When the liquor that has been strained has settled, pour off the top, and throw on more fair water ; stir up, and again leave it to settle. After repeating the washing process three times, strain once more through a fine sieve or canvass cloth ; and when you pour off again, remove the brown, discoloured starch from the surface of the cake . that remains in the bottom of the vessel : dry thoroughly, as for potato starch, and tie it in bags for use. Cows or hogs will cat the refuse bran. If you like to blue your starch, it must be done by bluing the last water that you put on, and stirring well ; but it is better to blue the water you boil your starch with. Those who understand the art of dying, use the sour, fermented water that is poured off, in colouring red and scarlet, which are brightened by acid. PUMPKINS. This vegetable, or rather fruit, is extensively grown in Canada ; being always planted with Indian corn. It is given in the fall of the year to the cattle and swine, which feed upon it eagerly : it is fatten- ing and nourishing, and imparts no bad flavour to the milk, as turnips are apt to do. Among the old-fashioned settlers, the pumpkin is much esteemed for pies, and a sort of molasses, which they prepare from the fruit by long boiling When properly made, there is not a better dish eaten than a good pumpkiu-pic. Now I must tell you, that an English pumpkin-pie, and a Canadian one, are very differently made, and I must give the preference, most decidedly, to the American dish ; which i"i- ( .,■ ■i .. 128 FEMALE EBnOBANT 8 GUIDE. is something between a custard and a cheese-cake, in taste and ap- pearance. I will now give you a recipe or two for PUMPKIN-PIE.* ; >_ Select a good, sweet pumpkin, fully ripe: to ascertain if it be a sweet one, for there is a great difference in this respect, cut a piece of the rind and taste it, or cut several, and then you can judge wnich is best The sweetest pumpkins require less sugar, and are much richer. Pare and cut the fruit into slices, removing the seeds and also the fibrous, spongy part, next to the seeds. Out it into small pieces, and put it on the fire with about a pint of water, covering the pot close : you are not to bruise or stir it. Should the water boil away so as to endanger the pumpkin burning to the bottom of the pot, a small quan- tity more of water may be added. It will take three or four hours to boil quite soft, and of a fine brownish yellow. Some improve the colour and richness by setting the Pjpton a fejv embers, near the fire, and keeping the pot turned as the piilp browns at the sides : but this requires to be carefully attended to. When the pumpkin is as soft as mashe.i turnips, pass it through a hair-sieve or a colander; then add new oiilk and two or three eggs well beaten, with grated ginger ; as much sugar as will make it sweet enough to be pleasant. Pounded and sifted cinnamon is frequently used as spice or nutmeg ; but ginger and cinnamon are preferable to any other spice for pumpkin-pies. The milk must not be sufficient to thin the pumpkin too much : it should be about the consistence, when ready for the oven, of finely mashed turnips : if too thin you will need more eggs to set it ; but it absorbs a great deal of milk, and is better to stand some little time after ihe milk is added, before being baked. Make a nice light paste ; line your dishes or plates, and then put in your mixture. These pies are always open ; not with a cover of paste over them. A very rich pumpkin-pie may be made by adding cream, lemon-peel, the juice of a lemon, and more eggs. A finer dish, than a good pumpkin-pie, can hardly be eaten : and it is within the power of any poor man's family to enjoy this luxury. If you do not grow this fruit, any neighbour will give you one for the asking. ANOTHER WAY. • Boil your pumpkin, as before directed, for three or four hours ; bruise it fine with a beetle, such as you pound potatoes with ; mix with new milk, and two or more eggs, as you like : add a little sugar, and ginger or all-spice, and bake in lined tins for half an hour. Some people grate the raw pumpkin on a coarse grater, boil it with * I had this recipe from a Canadian lady who is celebrated for the ex- cellence of her punipkin-pie3. I can vouch for their gooduess from my own experience. te and ap- ; be a sweet iece of the ;ich is best cher. d also the pieces, and pot close : 'ay so as to small quan- iir hours to nprove the ;ar the fire, 3 : but this : through a three eggs ike it sweet I frequently referable to lufficient to ;ence, when u will need id is better ing baked, then put a cover of emon-peel, and it Ifyou hQ asking. en ary, ur hours ; vith ; mix ttle sugar, ■ir. Some il it with 'or the ex- froin my SQUASH. 129 a very little water for an hour or so, then adu milk by i. agrees. 'onf as it will absorb it, keeping it simmering slowly. When wel' ,,,le(f and swelled, let it cool,— when cold, sweeten and season, and ^ke as in the other receipt. < DRIED PUMPKIN.' Boil down the pumpkin ; and when soft, take it out of the pot, spread it on dishes or tins, and set them in the sun or under the stove to dry. When quite dried, pack in paper bags, and hang up in a dry room. This mode will enable you to make pumpkin-pies at any season, when required. Steep it in milk, till it swells and softens, and make your pies as usual. . Some cut the pumpkin in rings, and hang up to dry in the kitchen ; but it is apt to mould and turn black : possibly, if dried at once in the sun outside the house, or at night in the oven, it would keep better. PUMPKIN-MOLASSES. This article is made by boiling down a quantity of ripe pumpkin for many hours, expressing the juice, and then boiling it down to molasses syrup. » SQUASH. This is a vegetable of the gourd tribe of plants, and is in much repute with many of the Canadians. It grows very luxuriantly in the new bush-soil without any need of manure. The seeds are either set in a hollow basin, one or two in a place, or on hills ; but hollows are con- sidered preferable, as the loose soil dries too much. The same may be observed with respect to cucumbers and melons in new gardens. Squashes are of various kinds and qualities, and are boiled green, like the vegetable-marrow, or mashed like turnips, with milk and pep- per and salt. Squashes, when ripe, are made into pies, in the same manner as pumpkins. In old gardens manure is necessary for the growth of all this tribe of plants. A good hot-bed for squashes or cucumbers may be made by piling the weeds and rubbish, dried leaves and stalks of vegetables, and covering the mound with several inches of fine mould. On this set your seeds, and you will have a fine crop ; besides covering an unseemly object, and making an excellent bed, of the finest sol', for flowers or vegetables of any sort requiring good, rich, mould. ' 1 ' I,-'-!' ! ■■■' *'.' J t 13b FEMALE EMIGRANT S GUIDE. I •V * CUCUMBERS AND MELONS. (Plant, if in open ground, from \Q(h to 25/fc May.) Both these fruits can be raised in Canada without the trouble of making hot beds, and sheltering them with frames, provided your soil be rich enough, and the young plants are protected from the late frosts, which will sometimes, even in the latter part of May, cut both corn and the tender leaves of the melon. It is not commonly the case, but it has happened even in the early part of June. In general the seeds are put in about the 20th of May, and if you wish to bring them on safely, place a square of bricks about each plant : on this lay a pane of glass. Glass costs very little in Canada. This will serve as a frame-light, and you may open and close it at will. Water your plants, and keep the glass over them at night, or till your plants no longer require such care. Spread a little fine hay over the ground between the plants : this will keep in moisture to the roots, and help ripen the fruit. A bit of slate or glass is sometimes laid beneath the fruit to attract the sun's ray. I have seen splendid melons— musk, cantaloupe, rock, and nutmeg-melons brou«g:ht to great perfection in the open ground, on new soil. If the summer and fall are fine and sunny, whi(^ is generally the case in Canada, you may reckon on having ripe melons in plenty with a little care. The ends of the shoots, of both melons and cucumbers, should be nipped as soon as the plant shows for bloom, this increases the size of the fruit very considerably. There is a plan that I have seen recommended in horticultural books for growing cucumbers : this is on a frame of sticks, placed close together, slanting like the pickets of a ha-ha fence. On this the vines are trained, and suffered to grow, stopping the length of the end shoots, to keep them from trailing beyond the frame : or the top of a bush set in the ground for them to climb, has also been recommended : the former plan, if more trouble, is certainly the neatest. MELONS PRESERVED. Cut a ripe musk or cantaloupe melon in slices, — ^I'emove the seeds, —sprinkle a little white sugar on the fruit, and let it stand for an hour. To every pound of fruit allow three-quarters of a pound of sugar, white, it should be ; a dozen cloves, and some ginger, sliced. Now pour oflf the ju ce that has run from your fruit, — put it along with the rest of your sugar and spice into a clean skillet or preserv- ing-pan, and boil it up. When boiling put in your melon and boil for half an hour. The peel of a lemon, thinly pared and cut in strips, may be added. The juice of two, squeezed in, greatly improves the preserve, but it may be omitted. This makes a very beautiful- looking preserve, of a fine apricot colour. It is very rich ; but rather too luscious for some tastes. %y.) le trouble of led your soil om the late ay, cut both )minonly the In general rish to bring ant : on this u This will vill. Water I your plants r the ground [)ts, and help beneath the jlons — musk, perfection in are fine and y reckon on rs, should be es the size of tural books )laced close lis the vines of the end the top of a ommeuded : re the seeds, tand for an a pound of inger, sliced, lut it along or preserv- 9n and boil !ut in strips, mproves the y beautiful- rich ; but TOMATOES. 131 The citron-melon is grown especially for preserving ; and is a very elegant-looking dish on a supper-table. TOMATOES. Canada produces this fruit in great perfection. The culture is b'Tiple— a bed of light rich mould should be prepared, on which the seed should be sown in the early part of May ; a light dressing of wood ashes sprinkled over the bed saves the young plants from the attack of the fly which is very apt to injure the first seed leaves unless guarded against. The tomato is very hardy and bears transplanting well, as the plant grows very large and bushy in a good soil. You must not set out your tomatoes nearer than three or four feet of each other ; a border is best, as the sun and light have better access to them than when planted on a bed. I copy a passage from the "Rochester Horticulturist" which may be useful to the Canadian gardener. The correspondent of the 'Horticulturist' says, " A trellis on which to train the tomato is easily made my setting stakes behind the row of plants, slanting very considerably backwards ; on these laths may be nailed a foot apart, or wires may be stretched. Each branch of the tomatoes will need to be tied at first, but afterwards it will be sufficient to run twine from stake to stake in front of them. Mine have been trimped and trained in that way for many years. The top buds should be shortened to check their growth. The fruit thus treated is remarkably fine in quality and abundant in quantity." The tomato is used in many different ways as a dinner vegetable, as a sauce, and even as a tart and wine. I will now add the best receipts for dressing it as a vegetable, and for catsup. TOMATOES PREPARED AS A VEGETABLE DISH. Gather ripe tomatoes, remove the stalk, lay them in a deep pan, pour boiling* water over them, and remove the skins ; put them in a sauce-pan with a little salt, a bit of butter, cayenne pepper, or other pepper if preferred, and one table spoonful of vinegar, stew for half an hour. This is a good sauce for roasted meat. DRIED TOMATOES. This is for the convenience of having the benefit of the fruit at any season. The tomatoes are skinned and salted, and set into a vessel in a water bath, and stewed for half an hour ; the excess of juice may be drained off, which will do for catsup, then spread the pulp on earthen dishes or plates, and dry them gradually in a cool stove or brick oven ; when quite dry hang them in bags in a dry room, and soak when wanted to cook for sauce^but they will require seasoning with pepper and butter. 1,„ ' 132 FEMALE EMIGRINt's OCIOK. •^ I AN EXCELLENT TOMATO SAUCE. "Wash eight dozen ripe tomatoes,place them in an earthen pan, having divided them in one or two pieces, carefully removing any stalk that may adhere, or any blackened or decayed part; over each layer strew some salt, and let them stand for two days: put them in a preserving pan with the liquor, and boil well for fifteen minutes; then pass the pulp through a colander or coarse sieve to separate the skins from the pulp: to this strained juice add 4 oz. mustard seed, 2 oz. whole pepper, 1 ripe red pepper, having removed the seed; 2 oz. whole ginger, 2 oz. allspice, several cloves of eschalot; boil all together till the pulp is reduced to nearly half the quantity, rub it through the colander and press it with a spoon ; a gill of vinegar to wash the pulp clean through from the spices, at last, may be added ; bottle when cold, and cork tight down. Those who can aflFord it, put a teaapoonful of white wine into each bottle the last thing. .. PRESERVED TOMATOES. - " To three pounds of fresh ripe tomatoes, add the juice, and finely cut peeling of two lemons; boil together with some sliced ginger for one hour, then add 4 lbs. of lump sugar, and boil half an hour longer. . This looks like a fine West India preserve. ' TOMATO CATSUP. Pick the ripest fruit, break them up, and strew a good handful of salt among them, let them stand by for a day and a night, boil them •with black pepper, cloves, allspic^, a red pepper, and a little onion, or eschalot ; when the tomatoes are reduced to pulp, let them be poured out to cool in an earthen pan. When the tomatoes are cold put them through a coarse sieve and bottle them for use.. The coarser parts may be put with the spice into a jar, and vinegar poured over them. They will make a good sauce for cold meat, or seasoning for soup and stews. Fasten down your bottles with paper dipped in white of egg, which "will exclude the air. Green Tomatoes are often put into jars of pickles, and I have been told will make tarts, but I think the rank flavour would not be agreeable, or even wholesome. Tomato catsup is used as a sauce for fish or meat, and also as a seasoning to soupa and hashes. - When I make Tomato catsup myself, I allow a table spoonful of strong vinegar to every quart of j':ice, but most persons make it without vinegar. Any one who has a good cellar may have a supply of the fresh fruit for use, by taking up the plants before they are ripe, and hanging them on a pole head downwards. They can be ripened in a sunny window, or used green. BEANS.— «UB8TmjtES FOR TEA. AND COFFEE. 133 1 pan, having ty stalk that I layer strew I preserving )ass the pulp )m the pulp: le pepper, 1 finger, 2 oz. the pulp is ;he colander e pulp clean len cold, and oful of white md finely cut inger for one hour longer. d handful of it, boil them tie onion, or et them be ■se sieve and h the spice iiake a good f ^ggt which I have been tuld not be as a sauce les. - spoonful of >ns make it )f the fresh nd hanging in a sunny PRESERVED GREEN FRENCH BEANS. This is done by gathering the green beans while tender, and throw- ing them into strong brine, ia which a bit of alum is dissolved: fill the vessel, a small cask is best, with the beans till it will hold no more, and is closely packed ; lay some straw on the top to keep the beans from floating, and cover them down from the air. Some make no brine, b'l* I'-cw dry salt between the layers of beans;— they should b« steeped for some hours to draw out the salt. I ]■ LIMA BEANS. (Time to sow, IStk ie 25th May.) There are no beans that are more truly valuable to cultivate than the white lima bean ; it is a climber, and requires poles to cling to. It is better to be set in hills three feet apart, about four seeds in each hill; three slender poles, seven or eight feet in height, set so as to meet at the top, should be put in at the same time as the seed. "With a small hoe earth up the plants when in six or eight leaves, and your labor is done. This bean bears profusely^ the crop continues ih sue* cession till the oldest beans are ripe. The green beans are Very large, and very tender ; in moist rich ground they are excellent. The ripe beans are of a pure ivory white colour, flat and kidney^shaped. These beans form a favorite article of vegetable diet in America. The manner of preparing them is as follows : .« STEWED BEANS. • , . . Steep the beans, say a quart, in hot water for twenty-four hours, op even longer; boil them, and remove the skins ; the water should be changed, and the beans when soft enough, drained and seasoned with pepper, salt and butter. They take three hours to boil soft. Another way is to par-boil a bit of pork, and put it to boil with the beans; tihcn remove the beans to a deep pan or dish, put the pork in the middle, and brown all together in the oven. Beans are a good ingredient in soup, and also as a pudding, made in a similar manner to pease-pudding. SUBSTITUTES FOR TEA AND COFFEE. It sometimes happens to persons living at a distance from towns* that their stores of tea and coffee have been exhausted, before a fresh supply can be procured ; or the want of ready-money for purchasing these necessary luxuries, has left the poor emigrant to such resources as the herbs of the field offer. Among the old Canadians there are persons intimately acquainted with the virtues of various plants which they frequently make use of instead of tea, and consider them more wholesome than the more palatable Chinese leaf, which we aro so accustomed to regard as indispensable to our comfort. T':' 'I '<■■! !" '. •! I < si. fix ■■ 134 FBMALE EMIGRANT 8 OUIDE< %1 ','1, Necessity^ no doubt, has taught the old settlers, both in the States and Canada, to adopt certain leaves, roots and berries, as a substitute for the genuine article ; and habit has reconciled them to the flavour. Some attribute valuable medicinal properties to their simple infusions, and, possibly, not without reason. The Indians boil the chips and bark of the sassafras, or spice-wood tree, as a luxury, as well as a me- dicine, and bring it from distant parts of the country. I once tasted the decoction, and found it very pleasant^ besides tasting the bark, which had a fine aromatic flavour, like the nutmeg. Tinctures, essences, and fermented drinks are in high repute, I have been told, in the States : the sassafras is regarded as a fine purifier of the blood. There is a species of fern, known by the country people by the name of sweet-gale, and sweet fern : it is woody, growing in a slight, waving bush, about three or four feet from the ground : when the leaves are rubbed they give out a delightful, aromatic, spicy odour, which soon goes off. When boiled, it has a slightly resinous taste, with a bitter flavour, that is not very unpleasant. This sweet-fern is in high repute among the Yankee and old Canadian housewifes, as a diet-drink : they attribute to it many excellent virtues, and drink it as we do tea. It grows only on very light, sandy soil, by. wastes on the road side, or at the edge of pine woods. At dewfall, at night, or early in the morning, this shrub gives out a delightful perfume : it is very elegant in form, and in quality tonic and astringent: it has been recommended as a specific for ague. The botanical name is Comptonia asplenifolia CBANOTHERS. — ^NEW-JERSEY TEA. — MOUNTAIN SWEET. These are "the names of another very pretty and fragrant shrub, with white feathery flowers, that have the scent of the flower we used to call Meadow-sweet, and, Queen of the Meadows. It does not E'owin the thick forest, but on open plain-lands, such as the Rice- ake, Brantford, Monaghan and other open, shrubby lands. The natives use the leaves of this plant as a substitute for tea.— There is nothing injurious in this plant ; and like the former one, it is tonic and astringent. I have never tasted the tea made from the leaves of this shrub, but I intend to cure some as a trial of its flavour, adopting the method, as near as I can, practised by the Chinese in drying their teas, heating the leaves in a pan for a few minutes, rolling them with the hand, and letting them cool, and heating them again. The lumbermen use the New-Jersey tea, when out at their work, and also the Labrador-tea. LEDUM LATIFOLIUM.-— LABRADOR TEA. This very pretty and singular shrub grows chiefly on the low level banks of swampy, half dried-up lakes. There are two kinds ; one that is called marsh rosemary, the leaves bearing a strong resem- in the States I a substitute ) the flavour, pie infusions, [he chips and well as a me- I once tasted ing the bark, epnte, I have ine purifier of eople by the \g in a slight, id : when the ;, spicy odour, resinous taste, 3 sweet-fern is »usewifes, as a nd drink it as the road side, [)r early in the 3 very elegant recommended asplenifolia EET. agrant shrub, flower we It does not as the Rice- ids. « for tea.— rmer one, it is lade from the of its flavour, le Chinese in inutes, rolling them again. kt their work, the low level kinds ; one strong resem* he SUBSTITUTES FOR TEA AND COFFEE. 135 blance to the shrub rosemary : it has pale, lilac flowers, and bluish- coloured, hard berries, resinous in taste, not unlike juniper-berries in taste and appearance ; but it is the broader-leaved that is used as tea by the lumberers. The under side of the leaves of this plant, are of a deep rust colour, and soft and cottony : the outer surface is hard and dry, of a deep, dull green : the flowers are white, and very prickly : the whole plant has an aromatic scent, which is rather too powerful in the decoction, for it must be boiled for a few minutes.— Some people highly approve of this beverage. I have tasted it, but disliked the resinous flavour. PINUS CANADENSIS.— HEMLOCK TEA. The tops of the hemlock are used by some persons as tea, but I think very few would drink hemlock-tea if they could get a more pa- latable beverage. As a remedy for a severe cold, I believe a cup or two of hemlock- tea, drunk quite warm in bed, is excellent, as it promotes perspiration ; it is also a powerful diuretic, as well as sudorific. Do not be alarmed at the name of hemlock ; it is not the poisonous plant known by that name, that is here spoken of ; but a very beautiful species of pine tree, called the hemlock-spruce, which grows in Canada, in the fo- rests, on poor, rocky soil : it is very hard to cut down, and difficult to bum up : the wood of the hemlock is not much used, it being full of resinous knots, tough and stringy. There are many other herbs used as tea, but it is better to obtain information from those who are in the practice of testing their qualities. For substitutes for coffee, the list is endless. Beans, peas, com, potatoes 1..W, cut small, and dried to a brown colour, all through ; rye, wheat, and even bread. The very best that I can recommend, is made from the root of the common dandelion. DANDELION COFFEE. Dr. Harrison, of Edinburgh, recommended the use of this root, many years ago. It possesses, he says, all the fine flavour and exhi- larating properties of coffee, without any of its deleterious effects.— The plant being of a soporific nature, the coffee made from it, when taken in the evening, produces a tendency to sleep, instead of exciting wakefulness, and may be safely used as a substitute for the Arabian berry, (he adds,) "being equal in substance and flavour to the best Mo- cha cofiR)e." This is going too far : it is the best substitute that has been found, but certainly not equal in flavour to really fine coffee. I will now give my sister, Mrs. Moodie's, recipe for preparing the dandelion-root, and her miethod of cooking it. " The roots should be carefully washed, but not so as to femove the fine, brown skin which covers them, and which contains the aromatic flavour. The roots, when dry, should be cut up into small pieces, about the size of a ki<^- ney-bean, and roasted either in a Dutch-oven, before the fire, or in the I-.'. I- M I; i .1 136 FEMALE EMIGRANT S GUIDE. .'»! stove, stirring them from time to time, to prevent burning : when they are brown through, and crisp, like freshly-roasted coffee, remove them, and let them cool ; grind like coffee. Put a small cupful into the coffee-pot, and pour over it a quart of boiling water, letting it boil again for a few minutes : drunk with sugar and cream, this prepara- tion is very little inferior to good coffee." " Experience," she says, " taught me that the root of this valuable plant was not so good in the Spring as in the Fall. In new clearings this herb abounds, and grows most luxuriantly in the fine new soil. — The best season to collect it is in the month of October, when the potato-crop is being taken up. To persons residing in the bush, to whom tea and coffee may happen to be an expensive article of con- sumption, the knowledge of this valuable property in a plant spread BO abundantly over their fields, may be very useful.*' I can speak to the excellence of the dandelion-coffee, having often drunk it, though I do not think I ever succeeded in making it myself, so well as my sister did. I believe that I scraped as well as washed the root, and thus injured instead of improving the flavour. The ad- dition of a small quantity of good coffee would be an improvement, and would be very economical, as the difference would then hardly be detected, between the substitute and the genuine article. The small haricot-bean, browned, and a small quantity of coffee added to it, gives a respectable imitation. The acorns of the white-oak, browned and ground, are also used. Before I leave the subject of the dandelion, let me observe that it is sometimes blanched, and used as a salad, instead of endive ; or boiled as a vegetable. COFFEE. The best coffee, or what is here called so, sells at Is. 3d. per ft, in the country stores ; but a better article may bo got at Is. per ft, in any of the larger towns, and at lOd., unroasted. *' The reason," says an agricultural journal now before me, " that coffee is seldom well made, is, first, the berries are too hastily roasted, or roasted too much : a light cinnamon is their proper colour. Se- condly, the coffee is ground too fine ; and thirdly, it is often boiled too much ; by which the bitter principle is extracted, and the finer fla- vour flies off ; and fourthly not enough coffee is allowed in the pot." A FEW REMARKS ABOUT BEER. There is nothing that the new settler complains more feelingly of, than the want of good beer and ale. Nobo'dy brews beer in their own homes in Canada. Beer can be got in all towns, it is true ; but it is not, the emigrants say, like the sweet, well-flavoured, home-brewed beer of the English farm-houses. The reason why so few of the Ca- A FEW REMARKS ABOUT BEER. 137 g : when they remove them, ipful into the letting it boil this prepara- this valuable new clearings je new soil— ber, when the 1 the bush, to irticle of con- i plant spread , having often king it myself, reW as washed )ur. The ad- improvement, d then hardly article. The offee added to he white-oak, bserve that it of endive ; or 3d. per ft), in Is. per ft), in ore me, " that astily roasted, colour. Se- often boiled d the finer fla- in the pot." e feelingly of, beer in their is true ; but home-brewed w of the Cap nadians brew their own beer, arises from several causes : first, that there are so few maltsters ; that barley is not very generally grown as a rotation crop : and then, the want of vessels and conveniences for brewing, is an obstacle which it often takes years to overcome ; and by that time, the taste for beer has often unhappily been super- seded by that of whiskey. I feel assured that if there were more private families who brewed beer, there would be a thousandfold less whisky drunk in this colony. As there is no prohibition in Canada, against people malting their own barley, I think it would be wise for every farmer to grow a small quantity of this useful grain, and learn the practice of malting it : they might not perhaps, produce at first, as fine a flavoured malt as what they had been accustomed to pur- chase at home, from the malster ; but one that would supply them with a very palatable beer, and at a very little cost : the hops they can grow in their own garden ; every one cultivates this plant on ac- count of it being an indispensable ingredient in making barm for rais- ing the household bread, besides shading and adorning their veran- dahs, by its luxuriant foliage and graceful flowers. The bush-settler has, however, little time to attend to malting and brewing ; but those who reside upon old cleared farms, would find no great difficulty in supplying themselves with beer of their own manufacturing, at a small expenditure of time and trouble. Many of the cotters' wives in Suffolk, used to make a cheap sort of beer for the use of their fa- milies, from treacle, hops, bran and water, with yeast to ferment it.— This they might also make in Canada. During the very hot weather, some cooling and strengthening beverage is much required by men who have to work out in the heat of the sun ; and the want of it is often supplied by whisky diluted with water, or by cold water, which, when drunk in large quantities, is dangerous to the healthy and should, if possible, be avoided. '" v. • . • Instead of the usual allowance of strong beer and harvest-cakes, at four o'clock in the afternoon ; tea or cofffee, with bread and butter, pancakes or cakes, are carried out into the field as a refreshment.— They have supper on their return, at seven or eight at night. There are no harvest frolics 'koid here, as in England. The prac- tice seems altogether laid aside. No gleaners are ever seen in Canadian harvest-fields. Perhaps this very circumstance will show that the poor man does not requh-e such a means of increasing his store : he reaps his own field, and his own hogs and fowls are the gleaners that gather up that which his own hand has scattered. TREACLE-BEER. To a five-gallon cask allow four pounds treacle : boil a large hand- ful of hops in a gallon of water, for an hour : strain the liquor ofl' the hops into your cask : add the treacle : fill up with water, to which put one pint of yeast : in two days bottle it, but do not cork till tho third : it will be fit to drink in two days after corking. m ^. ■I •> I = , i 138 FEMALB EMIOBA^TS GITIBE. VV MAPLE-BEER. ■ >. (See fkat article.) " .' BEET BEER. . ' - Clean and well scrape and wash six sugar or white beets : cut them in slices, and boil for two or three hours in six gallons of spring wa- ter : when the liquor is as sweet as beer-wort, strain it into a small cask : add to this the liquor in which you have boiled down a good handful of hops : when cooled to blood-heat, add a teacupful of good rising : set your cask in a warm place, till the fermentation takes place : when the beer has worked for two or three days, fill up the cask, and Fet it in a cool cellar : it will be ready in a week or ten days for drinking. -,: ... ,v,-, -' ,,.,<-.v^, „ ■. BEBT-VINEGAR. "';,.•.';,-!/''.:».,■•■,'■.., -r-' This is made in the same way ; only, instead of stopping, let the fermentation go on, and keep the vessel open in a warm place near the fire, for some weeks, and you will have a beautiful vinegar of a fine colour. .. t;, ;::_;/;,,,;-;,. -x beet-molasses. ..^^^ Boil down forsome'hours, white sugar-beets, with one or two blood- beets to colour the liquor of a fine red. When the liquor is very sweet, remove the beets, and strain through a flannel-bag : beat up two eggs, and . pour into the beet-syrup, taking care that it be quite cool : return it to the fire ; and when the scum rises, remove it care- fully : it must now boil f^t, and be reduced to a thick syrup, as in maple molossea. Those who dis'ike the sweetness of the beet-moias- ses, may s!ia 'pen it by adding a little lemon-juice, or the juice of any acid fruit . it is a lovely colour, and, in the absence of other pre- serve, is useful and wholesome, and costs nothing but the trouble of boiling down. . . ..« ' ■< *.„. V - /,. ,'^7 ?'.'■■' .-v"^" '-^'-y Vii ''» Jts : cut them of spring wa- L into a small down a good apful of good Qtation takes ys, fill up the >. week or ten pping, let the >lace near the igar of a fine >p two blood- iquor is very ag : beat up it it be quite nove it care- : syrup, as in > beet-moias- juice of any )f other pre- le trouble of ■■» . -^•-•^ ^^'.^ If m This little volume would be incomplete unless it contained some instruction on the making of maple sugar, though the manufacturing of this Canadian luxury, is no longer considered so important a matter as it used formerly to be : the farmer, considering that his time can be more profitably employed in clearing his land, will not give his atten* tioQ to it, for maple sugar is less an article of trade than it used to be. The West India sugars are now to be bought at 4d per lb>, or if you pay a dollar you can get 14 lbs. of good soft sugar* The price of maple sugar is never less than 3d., but 5d. for many years, was the standard price if it were good, now there is little call for maple sugar, muscovado being quite as cheap. Still there are situations and circumstances under which the making of maple-sugar may be carried on with advantage. JThere will always be a class of emigrants who, for, the sake of becoming the proprietors of land will locate them- selves in the backwoods, far from the vicinity of towns and villages, who have little money to expend, and who are glad to avail themselves of so wholesome and so necessary a luxury at no greater cost than their own labour. With the assistance of the children and the females of the house, a settler may^ if he have a good sugar bush, make several hundred weight of sugar in a season, besides molasses and vinegar. Many a stout boy of fourteen or fifteen, with the aid of the mother and young ones, has made sugar enough to supply the family, besides selling a large quantity. In the backwoods the women do the chief of the sugar making ; it is rough work, and fitter for men; but Canadians • think little of that. I have seen women employed in stronger work than making sugar. I have seen women underbrushing, and even helping to la^ up and burn a fallow, and it grieved me, for it waa unfit for them. We will suppose that the settler has resolved upon making sugar. The first thing is to look out for a good sugar bush, where he can be sure of a hundred or two hundred of good trees standing not very far from each other. In the centre of his bush he should fix upon a boiling place: a fallen pine, or any large tree should be chosen: if there be not one ready felled, he must cut one down, as he needs a good lasting back log against which to build his fire at the boiling time ; but there are other requisites to be attended to : a certain number of troughs, hollowed out of small pine, black ash, basswood, and snndry other kinds of wood ; one or more troughs to each tree; if the trees be large, two, and even three troughs are placed, and so many inci- sions made in the bark with the axe, into which spills of cedar are inserted; these are made with a hollow sort 6f chisel ; but some do not take much pains, and ozily stick a flat slip of shingle, slanting^ from h2 !,!• 1^2 FEMALE EMIGRANT S OUICS. 11! the gash in the bark, to direct the flow of the sap to the trough. The modes of tapping are various: some use the augur and bore a hole, which hurts the tree the least ; some cut a chip out across the bark, and cut two sweeping lines down so as to give the sap two channels to flow in; others merely gash the bark with a slantiqg cut, and insert the spill. My brother, Mr. Strickland, in his work on Canada, gives very good instructions on this subject. There should be a large trough hewed out almost as big as an Indian canoe, or barrels, placed near the boiling place for a store trough ; into this the sap is collected: as fast as the smaller ones fill, the boys and women empty their contents into pails, and the pails into the large receptacle. The boiling place is made by fixing two large stout forked posts into the ground, over which a pole is laid, stout enough to support the kettles ; ironwood is good for this purpose ; on this the kettles are hung at a certain height above the fire. A hoop, with a piece of clean coarse serge or flannel sewed over it, serves for a strainer ; the edge of the pots should be rubbed with clean lard to prevent the sap boiling over. It is a common plan, but I think by no means a nice one, to keep a bit of pork or fat bacon suspended by a string above the sap kettles: when the boiling sap reaches tbXit goes down: but I think my plan is better, and certainly more delicate. If possible have more than one kettle for boiling down; a constant change from the pots facilitates the work: as the first boiling decreases, and becomes sweeter, keep adding from the others, and filling them up with cold sap. A ladleful of cold sap thrown in at boiling point, will keep it down. * Attention and care is now all that is required. The one who attends to the boiling should never leave his business; others can gather the sap and collect wood for the fires. When there is a good run, the boiling down is often carried on far into the night. If heavy rain occurs, it is better to empty the sap-troughs, as the sap would be too much weakened for boiling. The usual month for sugar-making is March, though I have known some years in which sugar was made in February. By the middle of April the sap is apt to get sour if kept many hours, and will not grain. If you have sap kept rather long, put salaratus in till it foams a little ; but it is seldom that good sugar is made from acid sap. A handful of quick-lime, some prefer to cure sour sap. The best run of sap occurs when a frosty night is followed by a warm sunny day. If cold weather set in after the trees have been tapped, it is sometimes neces- sary to tap them a second time. After the sap has been boiled down to thin molasses, it is then brought in to be sugared off. The syrup must be carefully strained through a woollen strainer ; eggs are then beaten up, with the shells, and poured into the cold syrup, which is now ready for boiling into thick syrup, or for sugaring off. Where the sugar bush is far from the Ig^onae, some persons prefer ugh. The )re a hole, s the bark, channela , and insert very good big as an 3r a store ir ones fill, 3 the pails fixing two ole is laid, )d for this above the gewed over ibbed with a plan, but fat bacoii toiling sap id certainly for boiling as the first the others, thrown in 9W all that ever leave for the pn carried empty the iling. The Dwn some [niddle of not grain. s a little ; handful of ap occurs If cold aes neces- t is then strained he shells, ling into ns prefer HA.PLE-SVOAR. 143 having a small shanty put up, of logs, and thatched with bark ; it may be built so as to enclose a large stump, to which may be affixed a wooden crane, by means of a socket in which, the upright part of the crane can be made to move ; to the cross beam of tne crane the pots can be hung, and a fire, with a few large stones or a great log at the back, fixed, lighted beneath. The advantage of the crane is this : that if the syrup boil too fast to be kept down; by aid of a wooden hooked stick, gr a bit of chain affixed to the upper limb, it can be moved forward in an instant from the fire. Care must be taken to watch the syrup, ladle in hand, till the scum is seen to rise in a thick mass, which it does just a minute or two before boiling commences ; this scum is then to be taken off with a skimmer or ladle, and if this part of the business be well done, the sugar will be good and bright, and clear-looking. It is the want of care in clarifying the sugar, that gives it the dark look and bitter taste that many persons object to in maple sugar. Keep removing the scum, as it rises from time to time ; if it has been well scummed the syrup will look a%clear as the finest Madeira wine. Bub the edge of the kettle with clean lard or butter wheil you first set it over the fire, but do not depend on this preventative for boiling over, as when near sugaring, the liquid is very thick, and rises rapidly. It is prudent always to keep a little cool stuff by you to throw in, should it rise too fast. Towards the close of the boiling, the greatest care and watchfulness is required. When the syrup boils in thick yellow foam, and the whole pot seems nothing but bubbles, the sugar ia nearly come ; it then drops ropy from the ladle, and experienced sugar makers can tell by blowing it off the edge of the ladle, if it be done; it then draws into long, bright threads that easily stiffen when cool. Others drop a little into a pail of cold water, when, if it hardens, they say it is ready to pour out into pails or pans, or any convenient vessel. Most persons grease the pans or moulds before th6y pour the syrup into them, that it may turn out easily. Much maple sugar is spoiled in its quality by being over-boiled. It is true it hardens more readily, but. loses m excellence of grain and colour. In the course of two or three days the sugar will be formed into a solid cake, and may be turned out ; but if you wish to have a good fine grained sugar, . after turning it out of the moulds, pierce the bottoms of the cakes, and set them across sticks, over p. clean vessel ; a sugar trough will do, and the wet molasses will drain out, which will improve the look of your sugar, render it easier to break up for use, and removes any coarse taste, so that you mav put it as a sweetener i|»to cakes, puddings, tea, or coffee, and it will be as nice as the best muscovado. The larger coarse-grained mtiple-sugar, which looks like sugar candy, is made by not over-boiUng the syrup, pouring it into shallow pans, and letting it dry slowly in the aun, or a warm room. This I lU rfiMALE BMIQRANTS GUIDE. like better than the cake sugar, bat it is not so convenient to store< . To those who have few utensils or places to put things in, as a sweet- meat for eating, the dark heavy-looking sugar is liked the best, but I prefer the sparkling good grained sugar, myself, for all purposes. The Indian sugar, which looks dry and yellow, and is not sold in cakes, but in birch boxes, or mowkowks, as they call them, I have been told, owes its peculiar taste to the birch bark vessels that the sap is gathered in, audits grain to being kept Constantly stirred while cooling. I have been told that a small bit of lime put into the syrup r whitens the sugar. Milk is used to clarify, when eggs are not to be , had, but I only made use of eggs. Four eggs I found enough for one boiling of nngar. As I know of no better authority for the process of making sugar than that of my brother. Major Strickland, I shall avail myself of his directions, and abridge from his last volume, 18th chapter, such pas- 81^3 as may add to the settler's knowledge, what 1 have akeady collected from my own experience, and other soprces. He says, " The settler having selected his sugar-bush, should under- brush, and clean the surface of the ground, by removing all rotten logs, and fallen trees. It should be surrounded by a fence, to hinder the cattle from drinking the sap, and upsetting the sap-troughs, which they are very apt to do to the great loss and annoyance of the sugar- boiler. The boiling site should be as near to the centre of the bush . 88 possible, from which rCads wide enough to admit of the movements of a sleigh and oxen, should be cut in every direction." " Settlers commonly suspend the boilers over the fire, from a thick pole, by means of iron chains ; but this is liable to accidents. The - best plan is to build the sugar kettles into an arch,* either in the - open air, or in a small shanty built for the purpose of sugaring off" "A store trough should be made from the trunk of a large white , , pine, capable of holding from fifty to one hundred pails of sap. This should be placed near the boilers, and any empty casks or barrels may also be mustered in case of a good run." "In a good season from eight to twelve hundred pounds of sugar and molasses can be made v/ith five hundred sap troughs. Let the troughs be made of pine, black ash, cherry, or butternut, capable of holding* three or four gallons each." "No sap wood should be left in making the troughs as it is sure to rot them. As soon as the season is over, let the boys collect aU the troughs, and set them upon end, against the North side of the tree, ^ which preserves them from cracking with the sun." *Thi8 no doubt is a good plan when sugaring is carried on with good htlp, and on a large scale ; but where women and boys do the worki it would hardlyi I fear, be carried into effect.— Ed. ii';-,' MAPLiS-SUGAR. 145 lit to store. as a sweet- best, but I •poses. not sold in lem, I have 3 that the tirred while the syrup ; not to be enough for aking sugar ayself of his r, such pas- Etve akeady lould under- rotten logs, hinder the which they the Bugar- of the bush movements rom a thick ents. The ther in the paring off" arge white sap. This or barrels ds of sugar Let the capable of s. is sure to ect all the of the tree, , with good he worki it " If the farmer desires, as of course ho will, to preserve his sugar bush, the best way is to tap the tree on the South, or sunny side, with an inch and quarter augur, and use hollow spills. Care must be taken to set the trough directly under thev drop, and a^ level as possible. Many use the axe only, in tapping, but this soon kills the tree. " The sap runs best after a frosty night, followed by a warm sunny day, and brisk westerly wind. 'J'he tap should be made in the early part of- the season, on the South, and when it requires removing later, on the North. " The most expeditious way of gathering the sap is to drive through the roads with the ox sled, on which a puncheon or barrel is securely fixed ; in the bunghole of; PICKLE FOR UAMS, CHEEKS, AND SHOULDERS. '. • ;; * Fourteen pounds of good salt, half a pound of saltpetre, two quarts of molasses or four pounds of coarse brown sugar, with water enough to discolve the salt, and a pint of good beer or of vinegar, if you can command either. Bring this liquor to a boil, and scum off all the impurities that may rise to the surface. When cold, pour this * Thio qnan'ity will be sufHcicnt for two cwt. of meat. In saltinof down meat, it is better to have one to rub the meat, and anothtr strong hand to pack into the barrel. Some prefer meat dry-salted to pickling it. CURING OF HEAT. 149 most farm- Lhe settlers' lowledge of active part ase may be. it may then l is to take and divide ough, chine tight as the Nith. strong side pieces, hest marlcet i mess" con* ' less. And tely, is t!." ;h two C''^ ' 7d. per i'^ , .he stores in rel of pork, Dg, and not IS. As the to provide lard agfunst tomer is not :e unfair ad' gs with per- 9 the curing over your hams, which should be cold, but not frozen. The addition of pepper, allspice, and cloves is made by some who like a high flavour to the hams. The hams should remain in this pickle six or eight weeks ; being turned and basted every two or three days, and then hung in the smoke-house. The best woods for smoking are : sugar- maple chips, hickory, birch, corn-cobs, white ash, and beech. Wngi removed from the smoke-house, sew each ham in any old linen or cotton cloth, and if you give this coveriflg a coating of white- wash, with a whitewash brush, it will preserve it from the flies. Therf3 is a small dusky beetle, with two dull red or orange bars across its body, which injures meat more than the flies : it deposits its eggs in the skin and joints. These eggs turn to a hairy worm, which de- stroy the meat ; and unless some precautions are taken, will render it unfit for use. If you find by examining the hams, that the enemy Jias been at work, I would recommend a large boiler or kettle of water to be put on the fire, and when it boils, immerse each ham in it for five or even ten minutes. Take them out, and when dry, rub them over with bran or saw dust, and pack them in a box of wood ashes, or of oats, as the Yorkshire farmers do : you will have no trouble with the weevil again. To preserve pork free from taint, or to restore it if it be injured, pack charcoal in the barrels. The use of charcoal as a preserver of meat is very great : I have restored meat that was much injured, by first putting off the bad brine — scraping the meat — and washing it in cold water — ^burning some cedar-bark in the barrel, and repacking the meat, laying lumps of charcoal between the layers of meat, a strong brine being again poured on to cover it. A pint of the drippings from the stove-pipe joints added to the brine will also restore meat, and give it the flavoVir 6f smoke,— or a small quantity of pyroligneous acid. Where the brine has been allowed to stand in barrels too long, the burning of cedar-bark in them will purify them for use. A bad cellar may be purified by the same means, care being taken to secure the building from danger of fire. Where roots have been kept in a cellar for any time, such puri- fication is very essential in the spring of the year. ■ ' PRIZE HAM. ill I t;' I'- ll - 111 ' ii';:;' Itpetre, two with water of vinegar, md scum off d, pour this saltincr down rong hAnd to {it. Rub your ham, which should be of fine-gra'ned, well-fed pork, when quite cold, with fine salt, to which add a little red pepper, and half a pint of molasses. Let it remain in the pickle, bastmg and turning it for six weeks. Then hang it up, and sm(>ke for six weeks. About the first week in April take it down ; wash it in cold water, and rub it over with unleached ashes. If you have any number of hams, let them lie for a week, heaped together ; then hang them in a cool room, having sewed them in canvass or old cotton covers. (Hamilton prize ham.) _ ' I 150 nMALE EMIQBANf 'S GUIDE. / ■iV;i : ' " TO BOIL HAM. Soak it over night in soft water ; wrap a lock of sweet hay about it, and boil in plenty of water, three, or if very large, four hours : let the ham remain in the water to cool gradually. Next day remove the skin, and trim all unsightly parts away : the ham will retain its fla- vour and juice much better than if skinned hot : this of course can only be adopted when you do not require to serve the joint up hot to table : in that case skin it ; grate crumbs of bread over the surface and let it stand a few minutes in the oven to crisp the bread crumbs' BACON — TO PREPARE FOB SMOKING OR DRYING. ' *' ; Having taken off the hams from a side of pork, chop the rib-bones close to the back, so as to remove the back-bone the entire length of the side. With a sharp knife, raise all the small long bones from the meat, and trim all rugged portions carefully away. Then mix a pound of coarse sugar to 2 oz. of saltpetre, and 4 ib. of salt Bub this well over the meat on all sides : two sides of bacon will not be too much for the above quantity. Cut them in two pieces, and lay each piece above the other, the rind downward, and strew the re- mainder of the salt mixture over the last piece. A shallow wooden- trough or tray, with a hole and peg at the bottom, is the best to salt your bacon in : it should be placed a little sloping forward. Every second day, draw off the liquor that runs from the meat, into a vessel, and carefully pour it over the meat again, having first shifted the bottom pieces to the top. In six weeks time, take them out ; rub with bran, and lay on the rack to' dry, or smoke them : this process makes excellent meat. . ■ v » Much of the goodness of pork, ham, and bacon depends upon thd meat itself — the breed of hogs— and their tieatment in fattening. A great deal of the barrels of pork sold in the stores, is coarse, loose, flabby pork — distillery -fed, or else nut-fed ; the swine having nearly fattened themselves in the woods on beech-mast, acorns, ana such food. This pork is known by its soft, oily fat ; the meat running away to oil, in the act of frying. Of course, meat like this is not profitable to the buyer. Such meat is better dried or smoked, than eaten fresh frOm the pickle. It is better to purchase your meat fresh of some respectable former, or salt it yourself, or buy well-dried meat, though you must, of course, give a higher price for it By referring to the market-table, you may ascertain the prices of meat, both salt and fresh. 4! V ': LABD.*^YENISOIf. y about it, •a : let the emove the ain its fla- ;ourse can up hot to le surface Eld crumbs' } rib-bones 3 length of IS from the ben mix a Bub this ill not be 3S, and lay ew the re- w wooden- test to salt rd. Every \>o a vessel, hifted the out ; rub lis process V- - 151 Here is an excellent recipe, furnished by a gentleman, who con-' aiders it the best in use : I have eaten excellent meat at his table thus treated. PICKLE FOR BEEP OR PORK. ^J* To three gallons of pickle, strong enough to float itfii egg, add Jft). of alum, Iqt. of treacle, loz. of potash ; mix them Veil together ; pack the beef or pork, and pour the pickle on it ; cover it close : in about three weeks it will be fit for use. The meat must not he salted, but packed as it comes from the butcher, and the pickle poured over it. ^ LARD. This is made from the inner or kidney-fat of the hog. It should be cut up in small portions, and boiled down on a slow fire. Let the fat boil till all the oil is extracted ; but be careful not to let it bum. When it has ceased to make a noise, be on the watch : it is ready to strain off into clean, dry jars. The best, are the stone-jars, with covers to them : these can be bought in any of the stores : they are made in this country, or in the States. The coarse red pottery is very cheap. It is manufactured in large quantites, in many parts of the Province ; and is used in dairies, and for all kinds of household pur- poses. Lard sells at 6d. and 7d. per lb. in the market at Toronto : it used formerly to be much cheaper. It is now used as a substitue for oil, in parlour lamps. . .. - ' / I uponthd ening. ,, is coarse, ne having corns, and at running this is not oked, than meat fresh Iried meat, y referring ;, both salt VENISON. ' They who live in the backwoods, often have venison brought in, either by their own people or by the Indian hunters, who gladly ex- change it for salt-pork, flour, or vegetables. A few hints as to the best method of dressing this meat may not be quite unacceptable to the Canadian settlor's wife. . . , TO ROAST VENISON. The best joints to roast are the haunch and the loins, which last should be cut saddle fashion, viz., both loins togej;her. If the deer be fat and in good season, the meat will need no other basting than the fat which runs from it ; but as it is often lean, it will be necessaiy to use lard, butter, or slices of fat bacon to assist the roasting. Yenison should be cooked with a brisk fire— basted often ill ♦■ 152 FEMALE EMIGBAXT 8 QUIDS. — and a little salt thrown over it : it is better not overdone. Being a meat very open in the grain and tender, it readily parts with its juices, and takes less time to roast than any other meat J BROWN FRICASSEE OP VBNISOX. Fry your steaks quite brown, in hot dripping ; put them in a stew- pan with a very little water, a bunch of sweet herbs, a small onion, a clove or two, and pepper and salt When it has boiled for a few minutes, roll a bit of butter in flour, with a table-spoonful of catsup or tomato-sauce, and a tea-spoonful of vinegar ; stir this into the fricassee, and dish it quite hot. -. . - .' - PRIED VENISON. - ', Cut your meat in suitable pieces : dust them with flour, and season with pepper and salt ; fry in boiling lard, or with some nice thin slices of ham or fat bacon. A little seasoning of onion in the gravy may be added, if not disagreeable. A little dust of flour in the pan, with a table-spoonful of boiling water, and a little tomato-catsup will make the gravy. VENISON-PIE. n'V: Season your pieces of venison with pepper and salt, a little all- spice, and three or four cloves ; flour each steak as* you lay it in the dish ; pour in a tea-cupful of water, and cover the dish with a nice short crust If the meat be very lean, a few slices of ham or bacon will improve the pie.-r- Small balls made with crumbs of bread, chop- ped ham, parsley shred fine, seasoned with pepper, and made up with an egg improves the pie. • VENSION-SOUP. ',.,.'- ' -i ' \: • The leanest and worst pieces of the deer, will make an excellent soup, if boiled down long enough. A handful of Indian rice may be Eut in when first set on the fire, but should be soaked in water for an our or two, and drained and picked clean before adding it to the soup. Season the soup with onions and sweet herbs, pepper and salt. The me?t after long cooking will be of little worth, as all the good' and nourishing qualities have been parted with in the soup. CORNrn VENISON. ,;', ' ,,n, ' When you have more fresh meat of this kind than you think will keep good, rub it with salt, and hang it in the root-house or dairy. VENISON-HAM. Make a mixture of sugar, salt, and a very little saltpetre ; rub the haunch well with this every day, for three weeks ; hang it to smoke '/' * i BBSF.-*CAVADIAN PABTRIDGES/ 153 }. Being 3 with its in a stew- all onion, for a few of catsup into the ind season nice thin the gravy n the pan, latsnp will b little all- j it in the ith a nice I or bacon 5ad, chop- e up with excellent :e may be iter for an it to the and salt. the good' think will dairy. rub the to smoke for three more. It is yery good grated, or if dried, cut in thin shavings, as a relish with bread and butter for tea or breakfast, with salad. -.,_.,;. .-,-• .. : ^;- ,- ■.-•■ '■ -...-•-■•:•• Jerked venison is the flesh cut in strips, and dried in the open air. BEEF. Beef needs to be well packed in the barrel, and a good deal of salt strewn at the bottom. Strew a handful of salt between each layer of meat, and then make a brine that will float a middle-sized potato. To this add a quarter of a pound of saltpetre, which always improves the colour of pickled meat, and four pounds of coarse sugar. Boil your brine ; scum it, and when cold, pour over your beef : it should be quite covered, and a lid put on the barrel. Unless you need beef for immediate use, say a week or ten days, no salt neec^ be rubbed on. If you want dried beef, remove a joint— the half lew ig best— -from the pickle, after a month's time, and hang it up to diy,— or season a leg with the same pickle as you use for hams, adding 2oz. of allspice, Joz. of cloves, and 2oz. of black pepper to your pickle. Let it be turned and basted daily for six weeks, then hang it to dry and smoke. This is usually shaved, and eaten with no other cooldng than what the drying process gives. As this is not a regular cookery-book ; but is confined to the preparing of food, as practised in this country, it will be unnecessary to give all the various methods of cooking beef or other meats, aa commonly practised, and which can be taught by any cookery-book.— It is my aim, in this work, to supply the female settler with infor- mation to meet her daily wants ; and to put her in the best xvay of acquiring the knowledge she needs in making use of what material she has at her command, and turning them to the best advantage, with the least expenditure of money and trouble. CANADIAN PAETRIDGES. These birds, which are of two different varieties,— the spruce par- tridge, and the ruffed grouse, are more like the pheasant than the English partridge— the meat being white instead of brown ; but they have not the high gamy flavour of either the partridge or pheasant. They are, when in season, very good eating ; but about the end of the winter, the flesh becomes dry and bitter. This arises from the nature of their food, which, in the thick woods, consists chiefly of the ti I! i i fil 154 FEMALE EMIOBANT 8 GUIDE. resinous buds of the sprace, the bark and bnds of the birch, and some berries, which they find beneath the snow ; with various mosses and lichens, which give an astringent taste to the flesh. At all other seasons they are very good and fleshy, and are excellent roasted and stuffed with fine bread crumbs, pepper, salt, a little butter, and sweet herbs. They require much basting, as they have nh fat in themselves. Half an hour, with a good fire, will cook a partridge. To stew them, cut them up, dust with a little flour, pepper, salt, and stew gently with a small quantity of water ; thicken with a little cream, flour, and a little nutmeg, grated ; serve with toasted bread cut as sippets, at the edge of the dish. - - PIGEONS. During the spring and' summer months, numbers of pigeons linger to breed in the Canadian woods, or pass over in straggling flocks, "v^hen they are shot in numbers by the settlers. These birds are good any way^you cook them : roasted or in pies. • '= ROAST PIGEONS. Pluck and draw your birds ; mix bread crumbs with a little parsley chopped fine, some butter, pepper and salt ; put a little into the body of each bird ; lard and roast them : twenty minutes, with a good fire, is long enough. The basting will serve for gravy, — or add a little butter, and a very little boiling water after you have taken up the birds, and heat it in the pan ydur pigeons were roasted in. - . i V - PIGEONS IN CRUST. stuff your birds as above, and cover each one with a thin crust, of short pastry ; bake half an hour. . . PIGEON-PIB. -V. Season your pigeons well with pepper and salt ; as many as will lie in your pie-dish ; dust a little flour on, thin ; add a cup of hot water ; cover your pie, and bake an hour. , ; s POT-PIE. Pigeons stuffed, larded, and cooked in a bake-kettle, are vevy nice ; and are tenderer, and more savoury than ^hen baked in the stove. To make a pot-pie of them, line the bake-kettle with a good pie-crust ; lay in your birds, with a little butter put on the breastof each, and a little pepper shaken over them, and pour in a tea-cupful of watei>— do not fill your pan too full ; lay in a crust, about half an inch thick ; > :>■!■: BLACK SQUIRRSLS.— CANADIAN HARK. 155 , and some aosses and t all other oasted and and sweet themselves, stew them, gently with oar, and a >ets, at the Bons linger ling flocks, ]s are good ittle parsley to the body a good fire, add a little taken up in. in cmst, of y as will lie hot water ; veiy nice ; the stove, pie-crust ; ^ach, and a water— do ich thick ; cover your lid with hot embers, and put a few below. Keep your bake-kettle turned carefully, adding more hot coals on the top, till the crust is cooked. This makes a very savoury dish for a family. Pigeons are best for table just after wheat harvest : the young birds are then very fat. ^ ' . ^ . BLACK SQUIRRELS. ■; These little animals are often found in great numbers, in the beech and oak-woods in Canada, and are considered very delicate food ; being free from any strong flavour. They are roasted like rabbits, or cut in pieces and fried, fricasseed, or made into stews or pies. Some people object to them, simply because they have not been ac- customed to see them brought to table, or even to hear of their being used as an article of food, and others consider them as insipid. This last objection is, perhaps, the most weighty ; but by seasoning them well, it may be overcome. Nothing can be more cleanly than the habits of these little creatures ; their food consisting entirely of grain, or fruits, or vegetables. When fresh meat is scarce, as it often is in the woods, the black and even the red squirrel may be eaten, as a whole- some change of diet. The lumberers and hunters will use the musk-rat, porcupine, and beaver for food, and even the wood-chuck or ground- hog, which is a species of marmot But though its food is vegetable, it is very fat and oily ; and does not make pleasant meat. The bear is also made meat of by the backwoodsman. The meat when cooked, either roasted or boiled, is like coarse beef, and would pass for such, if a person was not told to the contrary. The bear is certainly a more cleanly feeder than the hog. The hams, when well cured, are considered very excellent. , - . . :,. .. > :^ . CANADIAN HARE. , , This is another of the native wild animals. It is not so well- flavoured as the English hare, or so large ; being in size and colour more like a white rabbit. The colour in spring and summer is , brown, but it grows white at the approach of the cold weather. They are taken by snares set among the bushes, in their run-ways, which are easily detected in the snow. They frequent cedar-swamps, and also abound on the Plains-lands. The meat is dark coloured, like the common hare. They are inferior to that animal ; but make a 1)leasant variety to the salt meat ; and may be cooked either roasted ike rabbits, stewed, fried, or made into pies. The fur of the Cana- dian hare is very worthless : it is loose, and comes off at a touch. ■.:i 156 FEMALE EMIGRANT 8 OtTlDB. The snipe and woodcock are cooked the same as in other conntries ; and the quail, which abounds in some districts, may be dressed like the partridge. , "^ tich m( chickei ofabh - ^^ ^ WILD DUCKS. "Wild fowl of this kind abounds on the shores of lakes and rivers, or any open, marshy spots. Some of these birds are excellent; others fishy. The best are : the canvass - back, the red-headed duck, the swamp or blue-billed duck ; the ring-necked, the mal- lard, the winter duck, wood-duck, and blue-winged teal, are among the best ; but there are many others that can be eaten. The usual mode of cooking, and' the best is, to roast them. The feathers and down of all these water birds are valuable, and should not be thrown away ; as they sell well, and are of great value in a household, for beds and pillows. It is best to put them in paper bags, and hang them in a dry place, till you have collected enough for putting into cases. :r WILD GEESE. V Sometimes the flesh of the wild goose is fishy and oily, and it is best to parboil them for a few minutes, to extract the superfluous oil. They may then be stuffed with bread-crumbs, sage, onion, and a good dealof pepper and salt, and roasted.^ The fat is sufficient for roasting them, without any addition of lard or'butter. The liver, head, pinions, and gizzard should be well parboiled ; the water put off, and fresh added ; and gravy made by boiling them a long time, with a few ringa of onion, a crust of browned bread, and pepper and salt ; pour into the dish when the goose is served up. Most excellent pies may be made of the blackbirds of Canada, which come in great flocks upon the fields of ripe grain, in the sum-* mer, and commit great ravages on those farms in the vicinity of fresh lakes and rivers, where they assemble to breed, and bring up their young. They are of good size, fat, and tender, and are delicious eating at the harvest reason ; and make a dainty dish, either roasted or baked in a pie. They fly in large flocks, and are often mixed with the rice-bunting, redwing, and others of the same family. I have often seen these birds dressed for sick persons— who could bear no This cutting jar, whi main fo A single more a( made w reduced to time, would 1 same ws debility, nary foo factured, obtain it All sc should t preserve! vinegar i ESSENCE OF BEEP. 157 ' cbtintries ; ressed like )^ich meats-«kwho found them lighter, and more nourishing even than chickens. I'he Canada robin is also eaten. These birds are the sizo of a blackbird or starling. and rivers, ' 3 excellent; red-headed d, the mal- , are among aten. The aluable, and great value fim in paper cited enough .r ESSENCE OP BEEF. ' This excellent form of nourishment, for sick persons, is procured by cutting up some lean beef in small pieces, and putting it into a covered jar, which is then set into a pot of boiling water, and suffered to re- main for some time, till the juices of the meat are quite extracted. A single tea-spoonful of this extract, given from time to time, contains more actual strengthening matter than a pint of beef'tea or broth, made with water in the usual way. For sick infants, who have been reduced to great debility by ague or dysentery^ a few drops from time to time, have restored them more rapidly than any other sort of food would have done. The juices of any meat may be obtained in the same way, and a little seasoning added if required. In cases of great debility, when the stomach is too weak to bear the weight of ordi- nary food, thi^s essence of beef is of great value, and is so easily manu- factured, that it is within the reach of the most common cook to obtain it, however unskilful in the culinary art she may be. . ^ ,nd it is best jrfluous oil. and a good for roasting sad, pinions, r, and fresh with a few salt; pour All seasoning herbs, as savory, thyme, marjoram, and the like, should be gathered green, dried for a few minutes in the oven, and preserved in bottles for winter use. Horse-radish scraped down into vinegar and bottled, is very useful. of Canada, in the sum-' tiity of fresh ig up their re delicious her roasted mixed with y. I have lid bear no ,. ■' :' ■ FISH. To tbose who live near the shores of lakes or rivers, fish forms an important article of diet, in Canada. So plentifully supplied are the waters of this fine country with fish of the finest quality, and largest size, that they can be procured with little trouble by the most inex- pert angler. In the months of April and May, the lakes and rivers swarm with myriads of perch, of all sizes, from an ounce to two or three pounds weight ; sun-fish, a small fiat fish, of splendid colours- gold, and blue, and red ; pink-rOach, a very delicate, silver-scaled fish — not very large, but very delicate ; with rock-bass and black basa These last are very fine fish— are taken near the shores with a hook and line, while the larger sorts, such as masauinonge, which varies from a few to thirty pounds in weight, are eitner speared by torch- light, or caught with a trolling line. As soon as the ice breaks up on the lakes, the dark nights are illumined by the lights used by the fishers, to aid them in spearing these noble fish, which furnish a delicious meal when fresh, either fried or boiled, and may be salted, dried, and smoked for future use j while those to whom money is an object of importance, sell the surplus, for whicb^ if they live near a town or village, there is always a ready market. There is one thing more to mention. This is, that there are no laws restricting the poor man from casting his line into the waters, or launching his night-canoe or skiff upon the lake, to supply his family with the blessings which God has bestowed upon all, alike, in this free and happy land of plenty. But now having told you how easily your husbands and sons can obtain this most excellent article of diet, it is necessary for me to give you a little instruction in the best modes of dressing it for the table. ^ ^'' MASQUINONGE. Scale and clean your fish, if possible before the skin becomes dry and hard ; but should it not come to your hands for some time after being taken out of the water, lay it on some clean stones, in a cool place, and throw over H a bowl or two of cold salt and water : this will render the scales less difficult to remove. With a sharp knife remove the gills and the inside. Few people cook the head of the masquinonge unless the fish is to be boiled, or baked whole, when the head and tail are tied and skewered so as to form a circle. Be careful, in cleaning this fish, not to wound your flesh with bis sharp teeth or fins, as the cut is difficult to heal. Take out the roe, and throw it into salt and water. It should be floured^ peppered, and salted, and fried as a garnish to the dish, but requires to be thoroughly done through : if it be soft and jelly-like, it is not sufficiently cooked FISH. 159 h forms an lied are the and largest most inex- i and rivers 5 to two or id colours-* ir-acaled fish black basa with a hook svhich varies )d by torch- :e breaks up ; used by the ih furnish a ly be salted, money is an y live near a is one thing ing the poor- night-canoe issings which Eippy land of Qsbands and 3ssary for me ing it for the becomes dry some time stones, in a t and water : rith a sharp the head of whole, when a circle. Be ith bis sharp the roe, and jeppered, and e thoroughly ently cooked. • If you design to fry the fish, it must be cut in pieces, quite through the thickness of the fish, about three inches in width ; dry on a board ; flour the pieces, and sprinkle with salt and pepper; or, beat up an egg, dip the pieces in the egg, and strew crumbs of bread, and lay them in the boiling lard : this is the best way. But sometimes the Canadian housewive may be obliged to resort to a more homely method, that of frying some slices of fat pork, to obtain the dripping in which to cook her fish ; and if well attended to, even thus, her fish will be no despicable dish for a hungry family. .c-^ TO BOIL MASQUINOXGE. Having cleaned your fish, strew a handful of salt within side, and let it lie all night Tie the tail and head together, and place your fish in a shallow pan— a fish-kettle if you have one, of course, la best ; cover it with cold water — the water should just cover it and no more ; let it come to a boil, and be careful to remove all scum. If your fish be atiy size, let it boil.slowly for five or ten minutes ; but when the fish has boiled five minutes, pass a clean knife in the thick part, near the back-bone, and if it parts from the bone, and looks white and flaky, it is cooked enough ; but if soft, and has a pinky look, and adheres to the bone, let it simmer longer, but not long enough to break the fish : a little salt thrown in, when boiling, helps to preserve the firmness, end improves the flavour. A very thick, heavy fish will require a longer time to cook ; but by trying it as I have directed, you can ascertain the time it will take. There is no- thing more unwholesome than under-done fish. Melted butter, and any fish-sauce may be served with masquinonge ; but where persons are unprovided with such luxuries, vinegar and mustard may be eaten with it. To the poor man, no sauce seasons his dish so well as a good appetite, which makes every dish savoury. FISH-SOUP. In the month of May, the lakes and rivers abound with perch, sun- fish, and many other kinds, which are caught by children with the simplest of all tackle — a stout thread and a small perch hook, tied to a wand cut from some green sapling on the lake-shore. Any bait will be seized : a bit of meat, a worm, a fish cut up in small pieces, will give your little angler as many fish as you can cook at two or three meals. When you have abundance of the smaller sorts of fish, there is no better way of cooking, than making them into soup. To do this, lay aside the larger ones, and boil down the small fish till they are broken to pieces ; strain them through a colander, and put on the liquor, with a crust of bread, into your stew-pan ; season with pepper, salt, parsley, savory or thyme, and a few green chives cut up, or a young onion. Have ready about a dozen, or two dozen of the largest sized 1 1 160 FEMALE EMIGRANTS GUIDE. ■■«■ fish, ready cleaned and scaled ; put these into your soup ; mix a tea- spoonful of fine flour, a slice of butter, and a table-spoonful of tomato- catsup, if you have it by you, and mix with a cup of thin cream or milk. When the soup boils up, stir this mixture in, and remove the pot from the fire. Your dish is now ready, and requires nothing more than a little toasted bread and a good appetite, to be found an excellent meal, at a very small expense, and far more wholesome than salted pork or beef. The roes of the fish should be boiled in the soup to thicken it, or frie(i by themselves. ♦ A few slices of fat bacon will serve to fry any of the small fresh fish, when lard or butter are not plentiful. In frying fish, the fat should be quite hot, and the fish or pieces of fish, dry, when put into the pan. As sauces are not so easily procured in country places, and by those who are too poor, or too prudent to expend money upon luxuries, it is common to season fried fish with pepper and salt whilst frying them, and many serve them with gravy made with a little butter rolled in fiour, half a tea -cupful of water, a table-spoonful of vinegar, and pepper and salt, heat- ed in the pan, and poured into the dish with the fish. For boiled fish, melted butter with mustard, vinegar, and an 'egg boiled hard and chopped fine, may be used. Tomato-sauce is served with fish, as mushrooms are not as common jn the newly-cleared lands as on old farms, or as they are in the old country. The morel, which is often found in old beech-woods that have been partly cleared, is a very good substitute and quite wholesome, but not so high fla- voured as a good mushroom. They are conical in shape, of a pale brown colour, and covered with hollow cavities like a honey-comb, on the outside. They are good, fried in butter with pepper and salft, and may be manufactured into catsup. *. ^ . ' ■ - . - • , - ■ ■ (I), . • FISn-PIE. Boil fresh bass, masquinonge, or white fish, till it will readily part from the back-bones, which must be carefully removed ; pound the fish fine, adding as you do so a pint of cream, a small bit of butter rolled in flour, a table-spoonful of walnut, mushroom, or tomato-cat- sup, a table-spoonful of vinegar, a little parsley scalded and chopped fine, and the yolks of two eggs bruised fine ; smooth in a pie-dish, and bake half an hour. \; ::> A large masquinonge, trussed, with the head and tail tied or skewered together, and stuffed with bread-crumbs, butter, pepper, salt, and sweet herbs, and moistened with a couple of beaten eggs, with butter sufficient to baste the fish, if put into the oven or before the t FISH. 161 ; mix a tea- al of tomatO' bin cream or i remove the dres nothing ) be found an olesome than thicken it, or e small fresh 1 or pieces of isily procured >o prudent to ried fish with m with gravy I tea - cupful ad salt, heat- , and an 'egg ace is served aewly-cleered The morel, artly cleared, so high fla- )e, of a pale ley-comb, on and saft, and readily part pound the >it of butter tomato-cat- ,nd chopped n a pie-dish, « tail tied or pepper, salt, eggs, with r before the fire and baked, is a most excellent dish. To try if it be cooked, pass a knife in near the back-bone; if it parts directly, and the flesh looks white, it is ready ; but if it adheres, and is soft and clear, it requires longer cooking. POTTED FISH. Boil any sort of fish — ^not too much ; remove the bones from the back and fins ; — this can be done by running a knife along the edge of the back and laying back the meat, first on one side and then the other, breaking it as little as you can help. You ca;i easily separate the fins ; any other bones are not of much consequence, unless your fish be of the larger sorts. As you cut your fish, lav the pieces in a deep dish or pot, and sprinkle between each layer, pe^ )er, salt, a little cayenne, a few cloves, and whole allspice. When your dish is full, pour on good vinegar, as much as will just cover the fish, and set it in a slow oven all night, or for some hours, covering the dish close with a plate or a coarse crust of dough, just to keep in the steam. This potted fish should stand for several days : it may then be used as a breakfast or supper dish, with bread. SALT HEBRINOS POTTED. Steep them for twenty-four hours ; cut oflf the heads, tails, and back-bones ; skin them and lay them, packed close, in a pajy pour boiling vinegar over them, in which you have boiled whol^^epper, allspice, and ginger ; let the pan be covered close, and stand in the oven for an hour ; when not very hot, set aside, and use as required : it will keep for some weeks or months. • ' -' EELS. The eels caught in the Canadian waters are of a very large size, and very rich, but coarse. The best way of cooking them is, first, to parboil them, then open, and carefully remove the oily fat which lines the back-bone ; cut out the bone the whole length, and also the tail and head ; wash the fish clean, and spread • it open ; strew over the whole inner surface plenty of chopped parsley and thyme, or summer savory, pepper and salt, with a little allspice ; then, beginning at the tail end, roll the fish tight into a bolster, and bind it well with tape or strips of calico ; over this ibid a piece of clean cloth, and tie it at eacn end ; put it into boiling salt and water ; (a handful of salt will be enough ;T boil slowly for lour or five hours, if your fish be large and the roll thick : do not remove the binders till the fish is quite cold ; pour over it half a pint of vinegar, and when served, cut it in slices ; garnish with parsley. TO DRY MASQUINONGE OR SALMON. • Split the fish down and remove the back-bone; having gutted and scaled it, wipe it dry, but do not wash it ; lay it on a board, and . ( 162 FEMALE EMIGRANT S GUIDE. I ■'*i! i; strew salt on the inner side ; let it lie for two days, turning it each day ; then wash the inside from the salt, string on a willow-^wand, and hang up in the sun and wind to dry for several days ; smoke it, but not to much. The Indians use but little salt in drying their fish, and smoke them with the wood or bark of red cedar ; but this fragrant wood is not common, and other wood will answer. Some merely dry them in the sun, with- out smoking. Corn-cobs burnt give a fine flavour either to meat or fish, and should be laid aside for such purposes. When required for the table, soak for a few hours in warm water, and boil or fry. WHITE FISH. ' This fs, by most people, considered as the richest and finest of all our fresh water fish, and abounds in the lake Ontario. Vast quantities are caught every year, and salted for sale ; when they may be bought by the barrel. A few years ago, a barrel of white fish could be bought for three dollars ; but now the price is much increased. The fresh white fish are so rich, that they require no other fat than that which they contain to fry them. Before dressing the salted white fish they must be steeped many hours,Apd the water twice changed. Most persons parboil them before Trying them, and season them with pepper : — slightly salted, dried and smoked, they are very fine, and arc esteemed a great dainty. ■ ' BLACK BASS. ' "' ' , ' There are two kinds of bass — ^the rock-bass and the black bass— the latter are the largest ; but both are good. The black bass may be taken with a hook and line, in deep water ; the rock-bass, nearer to the shore. They vary from half a pound to three, four, and even five or six pounds weight. The flesh is firm and sweet : — ^by many people the bass is preferred to the masquinonge. The usual way of cooking these fish is frying ; but they are excellent broiled or boiled. The best fish that are bred in our Canadian waters are the salmon- trout, the masquinonge, white fish, and black bass. , One of the most nutritious of all dishes is fish-soup ; but this mode of cooking is very rarely adopted. Any fish may be dressed ac- cording to the recipe given for the small fish, and will be found excellent. M ■^v I ■.': I Qing it each )w-wand, and smoke it, but >ke them with not common, he sun, with- ir, to meat or warm water, ! finest of all mt quantities ly be bought }h could be :«as£d. bher fat than ieeped many larboil them ightly salted, great da,iuty. lack bass — ck bass may •bass, nearer ir, and even —by many usual way of 3d or boiled. the salmon- it this mode dressed ac- 11 be found SOAP MAKING. Soap is made from a union of the lie of wood ashes, and any sort of grease, the refuse of the kitchen ; even bones are boiled down in strong lie, and reduced. The lime of the bones are, by many soap- makers, thought to improve the quality of the soap. The careful Canadian housewives pro''ure a large portion of their soap-grease from the inside, and entrails of the hogs, and other beasts that are killed on the farm. Nothing in this country is allowed to go to waste, that can be turned to any good account. Before I give you direc- tions respecting the manufacturing soap, it will be as well to say a few words about the ashes, and setting of the leech barrel, THE LEECH, The ashes made use of for* soap-making, should be from hardwood : such as oak, maple, beech, hickory, and the like; the ashes of none of the pine tribe, nor any other soft woods, are to be made use of. such as pine, hemlock, spruce, larch, or soft maple ; swamp maple, bass-wood, and some others are also not good. Too much care can hardly be taken with respect to storing ashes. An old iron or tin vessel, pot or pan is the safest thing to remove the hot ashes in from the hearth, as live coals are often taken up with them, which might burn any wooden utensil, and if left on a verandah or floor, endanger the safety of the house. Most persons put up a small covered hut, made shanty form, in which the ashes are stored- This building should be apart from any of the house offices. ^'he careful soap-maker never allows sweepings of the house to be mixed with the ashes for soap making. The ash barrel is usually any old flour barrel, or a hollow log that has beep burnt out, leaving only a shell ; this is sawn into the proper length, and set upon a sloping board, raised from the ground high enough to admit of a trough or pail standing beneath it, to receive the lie ; at the bottom of the leech, sticks of split lathing or twigs, are placed across each other ; a handful of dry straw is next laid over the twigs, and about a pint of unslacked lin^e scattered upon that. Two quarts or more of good lime are allowed to each b: -31 of ashes. The lime has the eftfect of neutralizing some of the salts, which are prejudicial to the good qualities of the soap. If a barrel is used for the leech, it will bo necessary to bore three or four holes with a half inch augur at the edge of the bottom of the barrel, in the direction of that part wlrich will bo sloped towards tiie front; of the stand. Tou may support this ^tand witb logs py .,!! ■ V 1 a; , i. f •• 164 FEUALS EKIOBANt's OUIOX. 'stones; or put legs of wood into holes bored, the two front legs being shorter than the hinder ones, to give a proper inclination for the lie to run off into the trough below. If you can manage to have two barrels set up, so as to collect a larger quantity of lie, it is better, especially if you have much grease to boil down. Do not be afraid of your lie being too strong : the stronger the better for consuming the grease. More soap is spoiled by weak lie, than any thing else ; neither let the dark colour of the lie deceive you : the colour is not strength. The ashes should be put into the leech barrel, and pounded down with a long beetle. You may distribute the lime as you fill it up, or dissolve the lime in a pail of boiling water, and pour on after the barrel is filled up, and you commence running the lie. Make a hollow in the top of the ashes, and pour in your water ; as it soaks in, keep adding more; it will not begin to drop into the trough or tub for many hours; sometimes, if the joshes are packed down tight, for tVo or three days; but you must keep the hollow on the top of tho barrel always supplied with water — soft water is best, if you are near a creek, or have a rain water tank (which is a great convenience to a house), a,nd the water you run your leech with should be hot at first. Remember that vou should be careful to keep any wet from getting to your ashes, while collecting them, previous to making the lie, as that weakens and destroys its effect. I have been told that twelve pounds of grease will make a barrel of soft soap, but I do not vouch for it. Some say three pounds of grease to a pail of strong lie is the proportion; but experience is the best teacher. Of one thing you may be sure : that the strongest lie will take up the most grease: and after boiling several hours, if there be a thick scum still upon the soap, ^ou may know that the lie has taken up all it is capable of boiling m ; or if it should happen Ihat your lie is not strong enough to consume the grease, add more strong ue. This is the advantage of having two barrels of ashes; as it afTords ou the chance of increasing the strength of the lie, if required ; ut if the soap, after long boiling, does not thicken, and no scum is on the top, of any account, add more grease. '; . To try if the soap is too strong, for it will not thicken sufficiently if it be so, take, with an iron spoon, a small quantity, say two spoonfuls into a saucer, add one of water, and beat it— if it wants water, it will thicken the soap ; add more water as long as it makes it thicker ; if it thickens well with one spoonful of soap to one of water, then your soap, when poured out into the soap barrel, mav have oa many Sails of water added, as you have pails full of soap; if very good lie as been used, a double quantity of water may be added; but it is better not to thin it too much, ■' - - I SOAP-MAKINO. 165 nt legs being ►n for the lie to have two , it is better, lot be afraid r consuming Y thing else ; colour is not )iinded down I fill it up, or on after the ir water ; as to the trough i down tight, he top of tho you are near renience to a e hot at first from getting ig the lie, as e a barrel of pounds of rience is the strongest lie Durs, if there the lie has happen Ihat more strong as it affords f required ; scum is on lufficiently if iro spoonfuls yater, it will it thicker ; water, then .ve as many )ry good lie d; but it is To try the lie, float an egg or a potato; it should be buoyed half up. You can always lessen the strength after the soap is made, by adding water. A pint of pure turpentine, such as runs from saw-logs, or from a gash cut in a large pine, may be boiled in with your soap; or some resin; but the turpentine is best. So much depends on the size of your pot, and quantity of grease, that it would be difficult to tell you how much to put in with your lie, when about to boil off ; but as the lie will only boil in so much grease, according to its strength, you need not mind having a good deal of grease, as it can be scummed oflf, after the soap is done boiling, and is all the better for boiling down when you have a fresh supply of lie. No tin vessel should be used in soap-making, as the lie eats oflF the tinning : iron to boil the soap in, and wood to keep it in, answers best. There is another method which requires no boiling at all ; this is known as COLD SOAP. .. . ■ ^ This is less trouble — ^the sun doing the work of the fire. The same process of running the lie must be gone through, and the grease to make good clean soap, should be boiled down in weak lie, and strained into the barrel, into which fresh run lie may be poured, and the barrel set in a warm sunny place, keeping it stirred from time to tjine, to mix the grease and the lie. This is all that is done in making cold soap. If it does not thicken after a week or ten days, add more grease, or more lie if there be too much grease ; the lie should be poured hot on the grease. Some persons' treat the grease in the following way : they have a barrel or tub in the cellar, or any convenient place, into which they put hot strong lie, and throw in all the grease, as it is collected, from time to time. When they have as much as they need, this half-made soap is boiled up for some hours, and strained oft* into a vessel, and if more grease floats than can be taken up, it is either boiled with more lie, or hot lie is thrown in to consume it, and set out in the sun for some time, and stirred, as above. i HAUD SOAP. ' This is made from good soft soap. I have not made it myself, but I give the directions of an experienced house-keeper on the subject. If the soft soap be good, there is little difficulty in making it into hard soap. When you find the soap of a good thickness, take two or three good handfuls of salt, and stir into your pot or kettle : if it be a large kettle, you may put in six or seven handfuls : let it boil till you see the soap separating ; boil it about ten minutes longer, and set it 166 FEMALE EMIGRANTS GUIDE. by till the next day, when the soap will have formed a thick cake on the top of the vessel, and the lie have separated and remain below, a dark reddish-brown fluid. Remove this cake of soap, and put it into a pot on the fire, adding to it a pint of turpentine or resin. When the soap begins to boil up, add more salt ; if the soap cuts like soft putty when you put it into the pot, several handfuls of salt will be required; but if it cuts firm, one or two will be enough — but experience must be your g-uide, or, seeing the process, which is better than learning from books. When the soap is boiled a few minutes after the salt has been stirred in, pour it into a flat wooden box, or mould, about three or four inches deep ; it may be cut into bars, or square pieces, when perfectly cold, and set up on a shelf, in some dry place, to harden. To remove paint, pitch, cart^grease, or the resin from cedar or pine, which will stick to the hands and clothes, if touched, nothing more is required, than to rub the cloth, cotton, or flesh, with clean lard, butter, or grease, then wash it well with hot soap-suds ; but it is useless if you wet the part with water first. A weak solution of pot-ash, or pearl-ash, will also remove stains of this sort, or grease spots from cloth, or silk. Spirits of sal volatile, or hartshorn, will remove acid stains from silks, and restore the lost colour. - , V " . SCOURING MIXTURE FOR BOARDS, OR TO BE USED AS THE WASHING c MIXTURE. ^ . ■ Take about two pounds of quick lime : pour over it one-and-a-half gallon of boiling water ; when * cold, clear off one gallon : cut two pounds yellow soap into a gallon of water, and boil until melted. Into the gallon of lime water, put one pound of sal-soda,* and boil together for half an hour, covered close : then half an hour uncovered ; pour it into an earthen pan, and when cold, cut it up in squares for use; it does not harden much. This quantity will make fifteen or twenty pounds. You may use it as for the Washing Mixtures (which see.) It is excellent for scouring boards. POTASH SOAP. I have no experience of the following compound, but I give it in case any one should feel disposed to make the experiment. Six pounds of potash, which would be equal to as many pails of good lie, four pounds of lard, or fat, boiled down, and cleansed, one quarter- of-a-pound of rosin, pounded ; mix these ingredients, and set aside, in a ves stir i softs to be large soft- Ta soft one tine, the ii out f *Thi8 is sold ia most stores, by the name of washing soda. It costs 5d. perpound. ■■- - - ^ ■>- " ■ ■■ , - ♦. ; SOAP-MAKlNa. tit WASHING a vessel, for five days; put the mixture iiito ten gallons of hot water, stir it twice a day, and you will have one hundred pounds of good soft soap. The cost, if you buy the fat, and other materials, is stated to be about seven shillings and six pence. I should think that a much larger proportion of grease would be required to make the quantity of soft-soap here mentioned ; however, it can be tried first with four pounds, and more grease added, if it does not thicken into soap. ^ I will now give an excellent receipt, called LABOUR-SAVING SOAP. Take fourteen pounds of bar-soap, or five gallons of good common soft soap, three pounds of sal-soda, sold by the name of washing soda, one quarter-of-a-pound of rosin, pounded, two ounces spirits of turpen- tine, eight ounces salt ; boil together in five gallons of soft water, till the ingredients are all melted, and well mixed. Let it cool, and cut out for use. When required for use, melt a piece in a pint of soft water, and stir itinto as much warm soft water as will be sufficient to soak the clothes, which may be done over night — the white clothes by themselves : pound them a little, and wring out ; lay on a clean board, and put them into your boiler with a piece of soap dissolved ; let them boil for half an hour : take them out into a clean Indian basket, set across two bars, over your tub ; while the liquor drains off, wring the clothes into another tub of clean water ; then wring again in blue water. ANOTHER WASHING MIXTURE. Soak the clothes in soft water, the night before washing ; take half a-pound of sal-soda, four ounces of quick lime, and dissolve each separately, in a quart of soft water ; boil twenty minutes, and set by to settle. On the washing morning, pour off your lime-water clear, and add to the soda ; boil in a saucepan together for a few minutes ; cut a pound of soap into ten gallons of watel*, in your boiler, and tidd the soda mixture and lime to it ; when the soap is melted put ia your clothes, having wrung them out, and rubbed a little soap on the collars, and wrists of the shirts ; let them boil half an hour ; drain, and wrthg, and rinse as above. It is sometimes necessary to rub the sleeves and collars of shirts, but this method is a veiy great saving of soap and of labour, q, matter of gi-eat moment to such aa have been unused to the hard work attend- ing washing for a large family. A washing board is always used in Canada. There are several kinds. Wooden rollers, set in a frame, are the most common, but those made of zinc are best. These last do not cost more than the wooden ones, wear longer, and being very smooth, injure the fabric of the clothes less. In Canada no servant will wash without a wash-, ing-board. 1 1 .1 i f ' r I J ■VV, t ■ CANDLE MAKING. »r There is no mystery and not much skill required in making candles ; any girl of ten or twelve years of age, that is careful, can make candles. Good candles require clean well strained tallow, and strong smooth wick. When suet, or fat of any kind, mutton, beef, or lamb, is to be tried down for tallow, let the vessel it is put into be clean, and a table- spoonful or two of water be put in with the fat ; this keeps the fat fromburningtothebottom, andgoesoff in steam, during the tryingdown. Cut the fat into small pieces, and throw into the pot ; a stick should be put in, which enables you to stir it from time to time ; the handle of a metal spoon or ladle is apt to get too hot. Let the suet boil on a slow fire till the whole fat is well rendered. Be careful not to let it bum ; remember when it ceases to make a noise, and becomes quite still, it is then really boiling hot, and is more apt to burn. You had better now remove it, and with a ladle pour it all clean off into a pot or tin dish, through a sieve or colander, over which you have tied a flannel strainer. The last drop of fat, as long as it is not discolored, may be drained out of the scraps, and the refuse may be placed in the receptacle for soap grease — ^no refuse fat of any kind being allowed, in a Canadian farm-house, to go to waste. When quite cold, the cake of tallow may be turned out of the dish and set by, ready for candle-making. You have now the tallow— at any of the tinsmiths in the towns, you can buy a stand of moulds, or get them made to order, from a stand of four to tAvo dozen ; but six or eight are best, and easier cleaned and 'handled. Every house-keeper requires candle moulds, and it is a bad way to depend upon borrowing of a neighbor. In careless hands these things are easily injured. The wick is sold in the dry-goods stores in balls, from 3|d to 7|d a ball ; the whitest and most thready looking is better than the soft yellow looking wick : tins last is fitter forlamps. ^ ,; \ i *• • When about to make your candles, measure a double length of the wick, allowing a bit for tying ; you must have some slender sticks, a bit of pine wood cut like a skewer, will do ; slip the double wick through the holes in the bottom of the mould, leaving the loop end up- permost, the stick having to go through the loops to support the wick and keep it straight, and also to draw out the candles from the mould, when cold, by. Having run all your wicks, slip your sticks through the loops at the top and put them even, then turn up the mould, and tie the set ( intl] look let It is ■■• \ CANDLE-MAKING. 169 ]g candles ; con make mg smooth nb, is to be iiid atable- eps the fat ryingdown. stick should the handle met boil on not to let it comes quite You had 1 ofif into a h you have LS it is not use may be [f any kind of the dish the towns, ier, from a and easier Idle moulds, jghbor. In sold in the tt and most : this last igthofthe 3r sticks, a louble wick ]op end up- Irtthe wick jthe mould, irough the kid, and tie the ends tight at the bottom ; and be careful that all your wicks are set evenly : if the sticks are slanting in any way, your wick will not be in the middle of your candle ; and this not only causes the candle to look ill, but aflfects its burning. You are now ready for the tallaw : let this be melted, but not made too hot, and poured into the moulds. It is best to keep an iron or tin saucepan, holding from a pint to a quart, for melting your grease in ; use it for no other purpose ; also a small pitcher with a spout, a common delf cream pot will do, for pouring the fat into the fnoulds. A tin mug with a spout is still better. Set your moulds aside, to cool ; when nearly cold, fill up each mould aLtain, for, as the fat cools, it shrinks, fi.d a vacancy is made at the top of each candle, to the dep^h of half an inch ; this would make a difference in the time of the candles ouniing. When thoroughly cold, there is little difficulty in drawing your candles, if your tallow be good ; but if it is of inferior quality, it will not harden so well, and requires other means than simply cutting oflT the knot at the bottom, and drawing them out by means of the stick which you passed through the wick. Hold your moulds over a pan, or your sink, and pour boiling water from a jug over the outsides of your moulds, and draw the candles as quickly as you can. Good housewives never make candles just as they want them. Things done in haste are sel- dom well done. When a large quantity of tallow has been rendered down, after the killing of beef or mutton, it is better to make it up into candles as soon as possible, packing them, as they cool, into a box, till all are made. This is the most economicaf method as well as the most satisfactory. Candles burn much longer and better that have been made some time ; and you are spared the mortification of find- ding yourself out of this necessary article, perhaps, when it would be highly inconvenient for you to make more. If you have lard, as well as tallow, a mixture of one part of lard, to three oiT beef or mutton suet, is an improvement ; lard alone will not make candles : it is too soft. It is cheaper to buy tallow and make your own candles than to buy them ready made. The farmer's wife gets six-pence or seven-pence a pound for clean hard mutton or beef tallow at the stores, but if she buys a pound of candles, she gives ten-pence, and in country stores one shil- mg per pound. Some time ago candles were eight-pence or nine- pence, varying in quality from very bad to good ; but you pay for the ready-made article just as much for the bad as the good. It is much better to make your material up in your own house, and make it well. In the backwoods where the poor emigrant has not yet cattle enough to afford to kill his own beef, the careful housewife burns no candle ; a tin cup, or a simple tin lamp, holds any clean fat she can get from the pot where meat has been boiled, and a bit of twisted ra] serves her for wick ; but even this liijht is often dispensed with, am ■- ! II 170 FEMALE EMIGRANT S GUIDE. the girls knit or sew by the red light of the blazing log-fire, or the pine knots which yield a great deal of resin, and burn with a vivid light. These pine knots are gathered up about the fallow, T)y the children, where large dead trees have fallen and mouldered away upon the earth. The substance called " Fat pine," which is picked up in the forest, is also sought for and burned. The old upturned roots of pine trees will burn with a strong; light, for they also are saturated with the resinous substance. These things .are the poor emigrant's candles. Candles should be kept in a dry cool place, and carefully covered from the mice. . . . The cleanings of the chamber candlesticks, should be put into any old crock, and melted down and strained, or else put to your soap grease. . , I have been told that steeping the wicks of the candles, previous to making them up, in a strong solution of saltpetre, improved the brightness of the flame, and tended to destroy the strong smell which newly made candles, especially if not made of pure tallow, are apt to emit. I have not tried this plan ; I merely suggest it. ^ ^ Yery handsome globe lamps are now much used, in which melted lard is burned instead of oil, at half the expense of oil. ,. . Much care, however, is required in cleaning and lighting these sort of lamps. The destruction of the glass makes the saving between lard and candles somewhat doubtful. A portable tin lamp, for burn- ing of fine lard in the kitchen, is considered a great saving, by careful housekeepers ; and one of these can be bought for one shilling and six-pence at the tinsmiths. ' - - If the fat that rises from boiling beef, be carefully clarifie Jlby boil- ing it down in clean water, letting it stand to be cold, and then boiling the cakf' of fat again, on the top of the stove, till all the watery part has gone ofi" in steam, very good candles can be made. It must be strained before it is used, as all fat should be, to make good candles. e, or the 1 a vivid «v, T)y tlie red away picked up rned roots i saturated emigrant'8 d carefully ut into any your soap BS, previous proved the smell which , are apt to hich melted ig these sort ing between ip, for bum- l, by careful shilling and fieJ^y boil- then boiling watery part It must be kd candles. MANAGEMENT OP WOOL. The usual time of Bhearing the sheep in Canada is about the latter end of May, if the weather ia w'\rm and dry. The sheep having been washed, are left in open dry pastures for a day or two, that the fleece may be well dried before shearing : the wool being removed, is gener- ally left for some little time, and then carefully picked and sorted by the women and children: all dirty wool is thrown aside, and those who are vei-y careful will sort the coarse from the fine in separate parcels. The wool when picked is then greased with lard, oil or refuse butter, which is first melted and then poured over the wool, and rubbed and stirred about with the hands till it is all greased: about three pounds of grease is allowed to seven or eight pounds of wool, it is then fit for the carding mill : very few persons card at home now, but when first I came to the colony there were very many farmers wives who carded their own wool, but now the greasing as well as the carding is done at the mills. The usual charge is two-pence per ib if the wool be greased and picked at home, and three-pence if it be done at the mill: this includes the carding. Those that sell the wool do not pick it, but sell it in the fleece, just as it comes from the hands of the shearer. Some years ago wool was as low as nine-pence and one shilling per ft), but now it is more than double that price : one shilling and six-pence cash, per lb, was given last year, and one shilling and nine-pence, if you took the payment in cloth or yarn. Sheep are decidedly the most profitable stock that can be fed on a Canadian farm: the flock in favourable seasons usually doubles itself. The expense of feeding is not great: peastraw, a little hay and roots, with salt occasionally, and a warm winter yard being the chief requisites. The lambs should not come before the middle or latter end of April, as the cold March winds are very trying to the tender flock. Wool sells at a good price, and mutton and lamb always meet with a market. Sometimes neighbours kill sheep or lambs in the summer, and exchange meat, weight for weight ; this is a great accommodation, as in hot weather the meat will not keep more than two or three days good. If however you must kill a sheep to yourself, rub salt on the legs, and hang them in a cool root-house or cellar, and they will be good at a week's end : turn back or remove the flap or skinny part between the loin and the leg. The skin of a sheep or lamb with the wool on it will sell from two to four shillings, according to its size and goodness. The pedlars that travel the country with tins are always willing to trade for skins of sheep or calves : they give you no ready money, but sell tinware, and also buy rags, old iron, bottles and many other things. These pedlars pene- trate into the country in every direction: many of them are respectable ■4 ij .f; il 172 FEMALE EMIORANTS GUIDE. men and fair dealers ; the housewife often supplies herself with tin milk pans, pails, strainers, mugs and many other conveniences, by knelling such things as would otherwise be lost. Many people think that there is little saving in manufacturing your own wool into cloth, and that it is as well to sell the raw material and buy the ready made cloth. But where there is a large family of girls who can spin on the large wheel (and any one can learn this use- ful art in a few lessons,) I should say that making home spun cloth and flannel was a decided advantage. The price of weaving flannel is five-pence per yard : it may be six-pence; as all labour has risen in price since the rise in breadstuffs; and full cloth seven-pence or eight-pence per yard. The cloth thus manufactured is generally much more durable than any that is bought at the factory or in the stores, for which you must pay from four shillings to six and three-pence per- yard, narrow width. Flannels from two shillings and three-pence to two shillings and nine-pence per yard, yard wide. The home-spun flan- nel is a long-enduring article, either with cotton-warp or all wool. The ur ual dresses for home wear both for women and children, among the smMl farmers,' is the country flannel. This is dyed in different colours in the yarn, or made plain gre^ with a mixture of black wool, in the proportion of one black fleece to tl.ee white ones : this is mixed for you at the carding mill, and carded together so as to make the proper colour called sheep's grey. In a subsequent article you will find some notice of dying. The thrifty industrious farmers' wives usually spin yarn for making into flannel sheets, which are very fine and soft and warm for winter wear, and last ^ very long time: home spun blankets too are made, sometimes on shares with the weaver. These are often checked with a blue or red cross bar, but sometimes are made plain, with only a broad red or blue border. Those families who know no- thing of spinning can hire a spinning girl by the week, and thi^ is fre- quently done and is a very good plan: these spinning girls are usually the daughters of farmers, and generally are respectable and honest. : DYING. - ; Those who spin their own wool should also know something about dying it. The industrious economical Canadian farmers' wives gener- ally possess some little knowledge of this kind, which enables them to have many varieties in the colours of their home spun garments. The common grey flannel and fulled cloth worn by the men is made by mixing the wool of the black sheep with the wool of the white : one part of black wool to three parts of white, makes a light grey ; but the shade can be increased by adding a little more of the black ; or (If with tin jniences, by ituring your •aw material re family of am this use- e spun cloth ing flannel is risen in price r eight-pence much more e stores, for ree-ponce per* iree-pence to me-spun flan- Alwool. The n, among the ferent colours wool, in the 3 is mixed for ,ke the proper will find some usually spin and soft and jpun blankets icsc are often e made plain, irho know no- md thirf is fre- rls are usually and honest. ^ lething about wives gener- lables them to ;arments. The len is made by le white : one Jilt grey ; but the black ; or DTINO. 173 a dark brown may bd produced by adding one fleece of white to three of black. The cnief objection made i^ the black wool by it- self, is that it is not so strong as white wool dyed, and is apt to fade in wearing. It is very useful as a grey cloth, for common home-wear, and also as a mixture for socks. This colour is commonly known as " sheep's-grey." . . • If you have black wool of your own, you can get it mixed at the carding-mill, light or dark, as you wish it ; and even if you have no black wool of your own, they will generally change with you, if you desire it. By paying so much per pound, you can also get different colours dyed for you, \t^ you name them, by your weaver ; but most women prefer preparing their own yarn for weaving. There are many vegetable dyes that are made use of here, such as the butternut, which dyes a rich, strong, coffee-brown, by steeping the 4nner bark in cold water for several days, and soaking the yarn in the strained liquor. The flowers of the golden-rod, a plant which grows abundantly in Canada, and blooms in the latter end of summer and fall, boiled down, gives a fine yellow ; and yarn steeped first in this, and then in indigo, turns to a bright full green. The lie of wood- ashes, in which a bit of copperas has been dissolved, gives a nankeen- color or orange, if the strength of the lie be suflBcient to deepen it ; bttt it is hurtful from its corrosive qualities, if too strong. Logwood steeped for some days in house-lee, strained from the chips, and boiled with copperas, gives a permanent black. The yarn should be boiled in it half an hour, and then thrown into cold spring-water, and rinsed up and down many times : two or three waters may be used, and then the hanks hung upon a stick, in a shady place, to dry out of the sun. The yam before dying must be well and thoroughly washed, to re- move the oil which is made use of in the carding-mill ; and well rinsed, to take out the soap used in washing it ; as the soap would interfere with the colours used in the dying process. Horse-radish leaves boiled, give a good yellow; and the outer skins of onions, a beautiful fawn or pale brown. To cloud your yam of a light and dark blue, for mitts, socks or stockings, braid three skeins of yarn together, before you put them into the indigo-vat, and when dry and wound ofij the yarn will be prettily clouded with different shades, from dark to very pale blue. The same effect can be produced in dying with any other colours, if you braid or twist the yarn before you put it into your dye-stuffl Yams must be well scoured with hot soap-suds, and rinsed in soft water, before putting them into the dying liquor ; and also wetted in 174 FEMALE emigrant's GUIDES. I: ■I ■f: W' soft water, before you proceed to dye them, or the colours will not be equal : most dark colours are prepared in iron vessels, but light and delicate tints in brass or tin. The dyers use a composition for bright blues, called " Chemists' Blue," a few drops of which will give a beautiful colour to silks, deepening the shade by adding more of the compound. Greens are easily dyed, by first steeping the articles in yellow dye, and then in the blue. The common yellow dye used by the settlers, is either a decoction of the Golden-rod ; of a weed known as Smart-weed, (a wild persicaria it is ;) or horse-radish leaves ; and some others, which any of your neighbours that are used to dying, will describe to you. Fustic, which is sold in the drug-stores, dyes yellow. White-maple bark, boiled, and set with alum, gives a brown grey ; but it must not be boiled in an iron vessel. Logwood, boiled in cider or vinegar, with a small bit of copperas, gives a black dye : it should be boiled in iron. These are only a very few of the dies made use of : there are many others to be learned. v , ^ ^ . LOGWOOD DECOCTION f is made by boiling half a pound of logwood chips ii*! two quarts of soft water, and dissolving in it a small bit of pearl-ash. The weed Purslain, boiled down, and the liquor mixed with the logwood, gives a bright blue : set with alum. To brighten faded purples or lilacs, in cotton prints, rinse in water in which you have dissolved some pearl-ash. If you wish to restore reds or pinks, use vinegar, or a few drops of diluted acid of vitriol, in the rinsing water. A SLATE-DYE FOR COTTONS. Having washed the goods to be dyed, clean, in soap-suds, rinse them well in warm water. Put a pound of sumach-bark in a sieve ; pour boiling water over it, and let it drain into a pan ; put in your goods, and let them steep for two hours, lifting them up and down, from time to time, that it may take the colour evenly. Then take it out, and steep it in a pan of warm water, in which half an ounce of green-copperas has been dissolved for five or six minutes. It will then be*a full leaden-grey. But to turn it to a blue-slate colour, run the article through a weak decoction of log-wood, made by boiling an ounce of logwood in a quart of water, with a small lump of pearl-ash; then throw it into warm-water, and handle it, for some minutes. Dry in the shade." For lavender, add a little Brazil-wood. f 9 ■will not be ut light and )n for bright will give a more of the be articles in dye used by weed known liioves ; and sed to dying, T-stores, dyes ives a brown of copperas, f: there are two quarts of h. The weed )gwood, gives rinse in water ish to restore icid of vitriol. ap-suds, rinse rk in a sieve ; put in your up and down, Then take it f an ounce of lutes. It will ite colour, run by boiling an p of pearl-ash ; iiinutes. Dry ►»'; EAG-CARPETS Rag-carpets are among the many expedients adopted by the Ca- nadian-settlers' wives, for procuring comforts at a small cost, and working up materials that would, by the thrifty housewives of Eng- land, only be deemed fit for the rag-merchant. Let us see now how a careful settler's wife will contrive, out of worn-out garments, mere shreds and patches, to make a warm, durable and very respectable covering for the floor of her log-parlour, staircase and bed-room. I asked the wife of the resident-minister of P., .^^hat she was going to do with a basket of faded, ragged clothes, old red-flannel shirts, and pieces of all sorts and sizes ; some old, some new, some linen and gotten, others woollen. " I am going to tear and cut them up, for making a rag-carpet," she replied ; " they are not good enough to give away to any one." I fancied she was going to sew the pieces like patch-work, and thought it would make a poor carpet, and last no time. " I will shew you," she said, " what I am going to do with these things." She then took a piece, and with the scissors began cutting it into long narrow strips, about a quarter of an inch wide, not wider; and indeed the narrower the strip, the better. She did not cut quite through, when she came to the end, but left just as much as would serve to hold it together with the next strip, turning the piece in her hand, and making another cut ; and so she went on cutting or tearing, till that piece was disposed of : she then proceeded to a second, hav- ing first wound up the long strip : if a break occurred, she joined it with a needle and thread, by tacking it with a stitch or two. Some- times she got a bit that would tear easily, and then she went on very quickly with her work. Instead of selecting her rags all of one shade, for the ball, she would join all kinds of colours and materials. " The more lively the contrast, the better the carpet would look," she said. Some persons, however, wind all the diflerentf colours separately, in large balls, and then the carpet will be striped. A white and red ball, wound together, makes a pretty chain pattern, through dark stripes. My friend continued to cut and tear, join the strip s: and wind up, till she had a ball as big as a baby's head ; and I continued to watch her, still puzzling my brains to think how these big balls could be turned into a carpet ; till she lightened my darkness, by telling me that these balls, when there was a sufiicient weight of them, were sent to the weavers, wi.h so much cotton-warp, which should be doubled ■I :i I . 176 FEMALE EmORANT S GUIDE. i-: M I and twisted on the spinning-wheel. If you double and twist the warp, yourself, the weaver will charge 6d. a yard for the weaving ; but if he doubles and twists, he charges 8d. A pound and a half of rags will make one yard of carpet, with the warp. Many persons dye the warp themselves : lie of wood-ashes, with a little copperas, makes a deep yellou- : logwood and copperas makes a black, and in- digo and lee from the house, gives a full blue. Made up with the co- loured wai'p, the carpet looks better, and does not dirty so soon. The white cotton rags are better washed clean, and then dyed with any of these dyes. Those who do not care to take this trouble, use them as they are, but they soil soon. The best sort of rag-carpet is made by intermitting the colours as much as possible, cutting the strips through, instead of turning the corners : you have more work in joining, but the effect is better ; and there are no unsightly ends on the surface of the carpet. Bits of bright red flannel, of blue, green or pink mousselin-de-laine, or stuffs of any bright colour, old shawls and handkerchiefs, and green baize, will give you a good, long-enduring fabric, that will last for eight or ten years, with care. Children can be taught to cut the rags, and join and wind into balls, ready for the weaving. To the more wealthy class this humble manufacture may seem a very contemptible affair ; but it is not for the gay and luxurious that such things are suitable ; though I have seen them in the houses of some of our best settlers, who were wise enough, like the wife of the rector, to value whatever was comfortable, and save buying. When well assorted, I assure you thes6 rag-carpets make by no means a des- picable appearance, on the rough floors of a Canadian farmer's house. I would recommend the settler's wife to keep a basket or box, into which all scraps of woollen and cotton, and any worn-out clothes, can be put. A rainy day may be chosen for the cutting'and winding. — Another box may be appropriated for the reception of the balls when wound up. The thinnest cottons, and even muslins, can be used for the purpose ; onl;^ that the latter articles may be cut half an inch wide. , _. ^ To wash a rag-carpet lei it be ripped into breadths, and taken to a creek or river, and flounced up and down, and then laid out to dry : no rinsing is required : the edges should be well bound with a broad strip of cloth. Thirty pounds of rags will make about twenty yards of carpetting ; and when you consider that you can buy no sort of carpet worth making up, under 43. a yard, in any of the country stores, this simple substitute, made out of refuse materials, is not to be despised. :J nd twist the lie weaving ; and a half of lany persons ttle copperas, lack, and in- I with the co- so soon. ten dyed with s trouble, use the colours as )f turning the ict is better ; carpet. Bits in-de-laine, or iefs, and green t will last for cut the rags, J may seem a luxurious that the houses of he wife of the uying. When means a des- 'armer's house. t or box, into ut clothes, can nd winding. — the balls when an be used for it half an inch WOOLLEN HOME-SPUN CARPEtS. WOOLLEN HOME-SPUN CARPETS. 177 Thoge farmers who keep a good many sheep, and whose wives -and daughters are well skilled in the homely but valuable art of spinning on the big-wheel, often turn the coarser wool to good account by spinning a stout yarn, dying- it of various gay colours, and sending it to the weavers to be woven into carpetting. The warp and woof are of wool, and if well done, make a handsome appearance: a dark green ground, with checkers of red, yellow or blue, look well ; or sheep's-grey and checked with red, like a drugget, looks neat and un- pretending on the floor of a log-houvse. • Among the emigrants into whose hands this little book may go, there may be some who have followed weaving as a trade: to them no instruction is requisite on the simple art of weaving druggets ; and let me tell such an one, that many a poor settler has become rich by setting up his loom in the backwoods of Canada, in their own house, or in the small villages. Blankets, shawls, plaids, cloaking, the coun- try flannel, both white and grey, and carpets such as I have described, will give plenty of employment to the industrious man, while his sons carry on the labours of the farm. , Women often weave, and make a good living ; and I have heard a very respectable farmer's daughter say, that she could weave from ten to twelve yards of plain flannel a day. Sometimes she wove the wool on shares. ' Carding is not so often done in the settlers' houses as it used to be, so many carding-machities now being in operation, and mills in all the towns for fulling and carding ; but many years back this work was chiefly done by hand. N< ther flax nor hemp are much grown in Canada at present; con- sequently there is little home manufacture of that kind. The big wheel is generally substituted for the small spinning-wheel, as being more > uitable to wool; though for fine yarn, perhaps, the latter is as good. tind taken to a id out to dry : with a broad t twenty yards buy no sort of if the country jrials, is not to tr»' lB1iJMiii—tr»MM81 t ' 'iV e N I TT 1 K G. If you do not ilnderstand this useful art, I strongly advise you to turn your attention to it as soon as possible : children cannot learn to knit too soon. Those who are not already able to knit a sock or a mitt, will find some kind neighbour ready and willing to teach them ; it will be nice work on the voyage out : a few pounds of coloured- or white yarn is no ill store, for your boys and husband will need plenty of Woollen socks and mitts in Canada. There is no country where there is so much knitting-work done as in Canada, for when the household of the settler is supplied with socks, stockings, mitts, and gauntlets (these are long, thick mitts, that come halfway up the arm, and aroused in driving), the-surplr-^ yarn meets with ready sale at the stores when manufactured into soci s, &c. Men's socks sell at one shilling and six pence to two shillliigs and three pence, according to their goodness : the best article in Canada, as elsewhere, fetches the best price. The second or even third-rate wool, knitted up, can be made more profitable than the best wool sold in the fleece ; and children and women will earn many a dollar if they are industrious, in the evening, between twilight and candle-light. I knew a settler's daughter who knitted seventy-five pairs of socks one year, to provide clothes for her marriage, — and a complete ward- robe she made up, without any cost to her parents ; for she had been given a ewe-lamb, and this in due time produced an increase, so that she had a little flock of her own, and clothed herself from the wool, which she could card, dye, spin, and knit herself. It would be useless for mo to describe all the difierent patterns that the skilful knitter can devise, for mitts and children's socks, or the colours chosen for that purpose ; but I have seen striped mitts, flowered, spotted and plain, ribb«^d and unribbed. "A young lady in my neighbourhood, has gained many a prize at the County and Pro- vincial Agricultural Shows, by her socks and gauntlets : the same chance is open to every one who has skill and taste in this useful art. Every young woman is prized in this country according to her usefulness ; and a thriving young settler will rather marry a clever, industrious girl, who has the reputation for being u good spinner and knitter, than one who has nothing but a pretty face to recommend her. This is as it should be ; and I would bid the young daughters of the emigrant to bear the fixct in mind, if they wish to become the wives of steady young men, and wish to prosper in the world. Nor do I confine my advice, on this head, to the daughters of the poorer class of emigrants. lu the new country to which they are going, knowledge KNlfTINO. 179 ie you to turn rn to knit too r a mitt, will n ; it will be red" or white eed plenty of .'J ivork done as supplied with ck mitta that surpli>'' yarn QtO SOCi'S, &c. shilliiig3 and jle in Canada, reu third-rate the best wool my a dollar if I candle-light. pairs of socks )mplete ward- she had been jrease, so that om the wool, t patterns that socks, or the striped mitts, young lady in luty and Pro- its : the same this useful art. ording to her larry a clever, )d spinner and commend her. ughters of the ome the wives Id. Nor do I kc poorer class ng, knowledge of the simple art ofTsnitting must form one of the occupations of the females of the higher or more educated class, who reside in the agricultural portion of the colony. • ;^ , A family who are too proud or indolent to work in Canada, will sink into absolute poverty : — they had better never have crossed the Atlantic. To the mind of the well-regulated female, there is no dis- grace in so feminine an occupation : she is kept in countenance by ladies of her own rank ; and indeed would be considered as a very useless and foolish person, if she despised that which every one here practises. Here, as in Germany and Holland, young ladies take their knitting-bajr out with them, and carry it to the house of a friend when they go out : it is certainly a very sociable employment. The earlier children !earn to knit, the better ; those who learn late in life, seldom acquire the same quickness, as those who learn in childhood. I have myself experienced the disadvantage of not learning this sort of work till I was old, and my finger joints had lost their flexibility, conse- quently I am a slow and unskilful knitter : I can hardly shape a sock or a stocking. Many persons knit cradle-quilts, and large coverlets* for beds, of coloured yarns, and among the town-bred young ladies, curtains, tidies for sofas, and toilet covers, of all sorts and patterns are manu- factured with the knitting-needles, and cottons of suitable qualities. Because store goods are now lower than they used to be formerly, and socks can be bought cheap, let not the farmer's daughter despise the useful art of knitting and spinning : they belong to her station in life, in this country, and few grow rich who abandon this homely oc- cupation. '•\i '^■k i THE DAIRY. The following remarks, on the management of the dairy, were published last year, under the title of an "Essay on Butter-Making;'* and for which a prize was awarded to the authoress by the members of the " Hamilton Agricultural Association, and Farmers' Club." It was copied by several Agricultural periodicals, and weekly papers, which induced me to give it in an abridged form for the benefit of the female emigrant ; its usefulness having received the sanction of many practical Canadian settlers. .\ 3. ■ a I .,:.t The want of succulent food, during the long winter, is one of the causes of a deficiency in the butter-producing qualities of the milk. Where roots, such as good sound turnips, cannot be had, the deficiency might be supplied by boiling oatS) in a good quantity of watw-; a quart of oats thus given, morning and night, will keep a cow in good order, with her ordinary food, and greatly increase the quantity of her milk ; or bran mashes made thin, with boiling water, left to cool down twice a-day, with a handful of salt once a week, will tell Welh Some of the careful small farmers, will take the trouble of boiling a lock or two of hay with water, sufficient for a good drink ; but I should think the boiled oats, or the bran, or a handful or two of Indian meal, boiled in water would be preferable, afibrding nourish- ment, as well as milk. Having {hus far spoken in behalf of the treat- ment of the animals, as respects their food, and general comfort, I would next observe, that regularity in the time of milking, is of great importance. In the morning, as early as possible, the milking hour should be established, that the cow may go forth to feed while the dew vet lies fresh upon the herbage. This is of great consequence in the hot diy summer weather : it is soon after sunrise, in the early spring time of the day, while the grass is wet with the clear refreshing dew of nighty that the beasts of the field shake off their slumbers, and rise to feed ; they then can afford time to lie down duri% the noon-day heat, to ruminate and digest their food. The wise man will consider this, and will derive advantage from studying the natural habits of the animals under his care. Those p srsons whose occupation is too small, to admit of keeping their cows in constant pasture, would find it an advantage to makQ an enclosure, even if the ground be but scantily provided with grass, as a night yard. The early milking will enable them to be let out to feed. I allude to such cows as roam at large in the woods and wastes, and on the plain land. A little occa- sional fodder, given to encourage them to return to the usual milking XHS DAlRt. 181 dairy, were er-Making;'* le members ,'Club." It ekly papers, B benefit of sanction of is one of the of the milk, he deficiency y of water-; , cow in good I quantity of r, left to cool vill tell welL ) of boiling a drink ; but I 111 or two of ling nourish- ■ of the treat- al comfort, I ig, is of great milking hour while the dew quence in the e earty spring jfreshirig dew sers, and rise the noon-day will consider aral habits of ipation is too re, would find ound be but Y milking will vs as roam at A little occa- usual milking ^lace, will generally ensure their coming home, and they should not be kept waiting, but be attended to at once. I recommend this plan because I have known raach loss of time, caused by the looking up the cow, loss of milk and butter, and what may sound strangely to some persons, lost of life. How many of the children that have, at different times, been lost in this Province, have been sent out in the forest to seek for the cows, and straying from the beaten path, or bewildered by converging ones, have returned no more to iheir home, but have perished miserably. Cows can be taught to come home at the sound of a horn: if food be given them at such times—- the habit will be easily established. I h^ve known this practised in Canada, and I have heard that it is common -in the pastoral countries on the continent of Europe, for the herd boy to collect his cattle in that way. No doubt the shep- herd's pipe was used for this purpose, as well as for the shepherd's own amusement. I have heard of cows coming home in towns regu- larly, at the sound of a factory bell, which they learned to regard as a signal for the milking hour. The advantage of establishing regular hours needs hardly to be further insisted on. We shall now proceed to make a few remarks on the next most important matter, which is the dairy. The coolness in summer, and warmth in winter of the dairy, are two most essential points to be considered in the making of good butter. The dairy-maid may be skilful and orderly, and yet if the place in which the milk is stored, be not perfectly cool and airy, her labour will do her little credit ; with her superior knowledge, she may make a better article than some of her neighbors, but not the best. In this country, the dairy women often work under the " greatest disadvantages. Fre- quently she has nothing better to keep her milk in, than a close damp cellar or root-house, where to preserve thorough ventilation is impos- sible : without proper utensils, and conveniencies for carrying on the process, complete success can hardly be expected. Instead of being surprised that there is so little really fine butter sent to market, the wonder should be, that under such disadvantages, there is so much. Let the men look to the providing of a suitable place where the work of the dairy can be carried on, and the result would speedily repay the cost and labour bestowed upon it. The space allotted to the dairy is generally too limited : it should be large enough to admit of thorough ventilation, and room for carrying on the necessary work of churning, cheese-making, &c. A sunk floor, well paved with brick, or stone, and a covered drain, and grating, are advisable, to carry off any moisture. The floor can then be kept ceol in hot weather, by throwing a few pails of water down, which is a constant practice in the dairies in the home country. I have seen dairies built With good stoae foundation^ and the walls of squared cedars, placed upright^ 182 FEMALE EMIGRANT S aXTIDE I 4 forming a solid compact building, the windows latticed, and eacli window supplied with a wooden shutter, which could be lowered at pleasure, to exclude the sun, wind, or rain ; by this simple arrange- ment, the sun's rays need never have access to the dairy. A porch, with shelves, and a bench, on which the empty pans, trayp, pails, &c., can be set up to dry after scouring, are great conveniencies. Pans of thick glass are much used in home dairies-, also pans lined with zinc, and a species of enamel, such as the iron-stone pan, and preserving pans, are coated with ; trays of wood about four inches in depth, with peg holes for letting oflF the milk, used to be much the fashion, but I think wooden ware is liable to crack and warp, during hot weather, and is less easily cleansed from the sour particles of the milk. With respect to the chum, a small volume might be written on the kinds : in my opinion the simpler the machinery the better. The old- fashioned upright churn, worked with the staff and cross-dash, may be as eflfective in the end, but it imposes a greater amount of labour, than such as are wrought with a winch. The simplest chum, and one that I have heard much praised by every good dairy-women, is a box churn, the sides of which are sloped, so as to leave no acute angles and- corners, always difficult to keep clean ; the sides are provided with dashers, and a djjsher also is affixed to the beam of the handle, which passes through the churn : this can be unscrewed, and the buttermilk is drawn ofif by means of a plug-hole, near the bottom of the churn. This chum may be bought at a cooper's for 12s 6d. I have also seen a churn with an iron wheel, turned with a winch, which is very easy to work. There is the old barrel-churn, which is also simple and eflfec- tive, the advantage of this last being, that the butter can be washed before being removed from the churn, ready for salting. Earthen- ware pots, or good stoneware jars, are best for storing the cream in. With each jar there should be a clean, smooth, wooden staff, for stirring the cream ; this is a matter that dairy-maids pay little attention to here, and yet it is of some iraportanccj in thoroughly mixing the cream together, so as to prevent any sour milk, or whey from settling below, thus giving a disagreeable taste to the whole mass of butter. In cool weather, scalding the cream, just before churning, greatly facilitates the churning, and obviates the necessity of putting hot water into the cream, a practice in very common use, but which I believe is very injurious to the richness and good colour of the butter, giving it a yjbite, greasy, poor appearance. In the winter season, the cream jars should be brought into a warm room over night, which will thicken the cream, and bring it to the required temperature for churning. Frozen cream will make frothy butter, or no batter will be obtained, after much labour. In hot weather the churn should be allowed to stand some time with clear cold water in it, and if the weather be very TBB OAIBY. 183 ihJ eacli fwered at arrange- A. porch, pails, &c., jans lined pan, and : inches in much the rp, during cles of the iten on the The old- sh, may be t of labour, rn, and one ■an, is a box 1 angles and- pvided with ndle, which buttermilk the churn, ve also seen irery easy to ) and effec- GT can be g. Earthen- le cream in. ',for stirring attention to mixing the i'om settling s of butter, ling, greatly putting hot ut which I the butter, . season, the it, which will :or churning, je obtained, le allowed to Aher be very hot, immerse the chum in water ; if a plunge chum be used, it can be place in a tub of cold water, during the churning. Many excellent dairy women are in favour of churning cream and the strippings, while others prefer the cream only ; I think myself that the richest butter is produced from the cream alone, but possibly a larger return may be obtained from the former practice. Where cows are fed on turnips, a small quantity of saltpetre, dissolved in a little warm water, and mixed with the cream before churning, is said to remove the flavour of the turnips- from the butter. I knew a farmer's wife who always practised it in the winter season. This same person, who was celebrated in the part of the country where she lived, for good butter, used, during the hot weather, to put half a pint of cold spring water into each of the milk pans or trays, to raise the cream, and in winter she put the same quantity of boiling water to raise the temperature, for the same purpose. , Many approve of the Devousbire And Cornish plan of scalding the milk, but careless servants are apt to let the milk get over-heated, which decidedly injures the flavour of the butter; but very good butter is no doubt made by heating the milk, and the largest amount of cream is thus raised. The milk should stand some hours before it is heated. It has another advantage, that of keeping the skimmed milk sweet for the use of the family. In a North-Lancashii-e paper, I saw the following advice to dairy- women, which, as it is easily tried, I will insert. " Heat two pans of the same size with boiling water, let them stand a few minutes, then pour off the water, and pour in the new milk ; cover the pan that haa the milk ip it, with the empty heated pan; this will raise the cream in less time, and in larger quantity than if put into cold pans. Try it ?" Some persons never wash their butter, but absorb the buttermilk in the following way : They place a lump of butter in a coarse linen cloth, and beat against the sides of the churn, wringing the cloth from time to time in cold salt and water, repeating the beating process until the milky particles are completely removed. The famous Epping butter is thus treated ; this butter has the character in London, of being the finest in England; very little Sidt is used for seasoning it ; but as the sale of it is so rapid, probably the keeping properties have hardly been tested. The thorough extracting of the milky particles, and the working of the salt well through the mass cannot be too much insisted on. Attention to cleanliness, coolness in summer, and a moderate temper- ature in winter, are the three most important matters for securing good marketable butter. The following recipe was given me by an old country farmer's wife, who was celebrated for the excellent quality of her butter, both for flavour and keeping :— » ^l**»it M ■ -^ , -.. ^ ^ 184 rfiMAL£ emigrant's GUlDfi. To thirty-two pounds of well-washed butter, she allowed the follow* ing mixture : two and a-half pounds of finely-rolled salt, six ounces of saltpetre, and half a pound of fine, rolled, lump sugar; these materials were well ground together, and worked into the mass of butter, which was then packed into a stone jar ; over the top of the butter, she poured a strong clear brine, sufficient to cover the whole surface two inches in depth ; a white cloth wa^s then laid over the jar, and above this the stone lid pressed tightly down. This butter, she said, would be as good at the end of the second year as the first. Those cows that get their living all spring and summer, roaming at large through the forest, often feed upon the wild leeks, which spring up in the rich leafy soil of the woods ; the flavour imparted to the milk by this sort of food is very odious. The milk is almost useless, excepting for the feeding and fattening of calves ; but while this cir- cumstance annoys the settler not a little, there is one advantage that makes amends, in some measure, for the leek diet ; whiclf is, that the cattle that are poor and weak, and often in a diseased condition from poor feed, during the long winters, are restored to health and gooe^ condition very speedily, by feeding upon the green leeks. A small piece of saltpetre dissolved in the cream, I have been told, will remedy the ill flavour, but of this I cannot speak from experience. There are other plants also, on which cows feed in the woods, that give f4 rank, weedy taste to the milk. These evils are confined to those who, having settled on the new land, cannot command pastures for the cattle to feed in. ' During the chopping season, the cattle browse a great deal upon the shoots of the felled trees, particularly upon the sugar maple, the bass, elm, beech and other hardwood trees. It used formerly to be the practice to let the calves run with the cows, but this is a very unwise one ; and now it is more usual to take the calf from the mother before it has sucked at all, and feed it by finger ; in a few days it may be taught to drink out of the pail, and is then put into some small enclosure where it can pick a little grass. A month's new milk is all that is allbwed ; then a sufficiency of skimmed milk all the summer. Many calves are killed by being given sour milk in hot weather. A little very thin flour gruel, with a little milk in it, is sometimes given, when there is a scarcity of its proper nourishment. Salt is necessary for cattle and sheep in Canada, to keep them in health ; it also induces them to return home. - , In winter, wood ashes, and clay are left near the feeding places for the use of tlxo sheep and cows. Warm yards are of as much use as good feeding, and this is a point often miserably neglected by the small holders. The Irishman, CHEESE. 185 le follow^ ounces of materiala «r, which utter, she irface two md above lid, would oaming at lich spring Led to the ost useless, le this cir- mtage that *\s, that the dition from 1 and goo* re been told, I experience, woods, that ned to those tures for the ,t deal upon jugar maple, formerly to his is a very n the mother - days it may > some small ew milk is all the summer, weather. A etimes given, keep them ing places for this is a point he Irishman, however miseraljle his own dwelling may he, will generally take care that the cow and the pig are warmly housed. I nftually o; f^e saw a patchwork quilt, pegged up in front of the shed where the cows were stabled, though from the appearance of the dwelling house, I should have supposed it could ill have been spared from the cliildren's beds, but the cow must be sheltered whoever else suffered from the cold wind and snow. A want of attention to the comfort of the cows also imposes much discomfort upon the females who have to milk them, exposed to the biting blast of cold and ft-ost, and drifting suow. Men should bear this in mind, and provide as well as they can, against such evils ; it is bad policy, as well as cruelty. A dairy-woman cannot execute her task perfectly with hands benumbed by cold Tho excuse for the want of attention to these things is : " we have so much to do clearing land, and fencing, and building, cropping and harvesting, that we have no time to make sheds, and fence in cattle yards." The same thing is said about making gardens. "We really have no time for these things." But a wise man would rather clear an acre or two less land, and take the time for adding to the comfort and health of the family. I notice this error as a friendly hint to husbands, and masters of families, which I hope Ihey will act upon. CHEESE. It is only of late years, that much of the attention of the Canadian settler has been turned to the subject of cheese-making. The reason of the neglect of this valuable portion of dairy produce, is evident. During the process of clearing wild land, the want of a sufficiency of pas- ture for the cows, obliges the prudent farmer to limitthis branch of his stock, according to his supply of fresh grass or dry provender for their support ; consequently, for some years, he is unable to keep cows enough for the profitable manufacturing of cheese as well as butter ; but now that the country is opening out on every side, and there are many fine cleared farms of long standing, and under good cultivation, dairies are increasing everywhere, and the farmer's wife is beginning to see the great advantage of making good cheese, for which an excellent market can always be obtained. Good rich cheese will sell at 7jd per ft» ; inferior /etches 5d. Now this is of course encouraging, and it is well worth taking pains to make a superior article, when it meets with a remunerative price. I will condense, as much plain instruction on the subject of cheese- making; as will afford a general knowledge of the subject, for the IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I *^ Ui §22 £ U£ 12.0 u m 1-25 |||J^ 1.6 <* ^ 6" > :/' $s ^}. W FhotograiJiic SdaicBs Ckjrpacation 33 WIST MAIN STRUT WMSTIR.N.Y. HSM (716)973-4S03 186 FEMALE B>aOBAMT's GUIDE. benefit of such of my female readers, who may be strangers to the process of making cheese; with a few hints on variouS subjects, which may prove useful to the bush settler's wife, whose operations are con- fined to making cheese r.pon a very limited scale ; and, first, let me givQ directions as to the common method of preparing the rennet THE BENNET i^ t .. is prepared from the first stomach or maw of the sucking calf. Any milk- consuming animal will, 1 believe, answer the same purpose for curdling milk ; such as the lamb, kid, and even the sucking pig; but the calf's maw alone, is used in the dairy work of cheese-making. The calf's maw being emptied of the curd and slime, is careftiUy turned, and well and thoroughly washed with clean water, then thrown intoabrine of cold salt and water for about twelve hours; it is then rub- well with salt, and stretched upon a flexible stick, by bending it, and holding both ends in one hand : over this, the bag is drawn, and tied at the open end, near the ends of the stick; it may then be hung up to dry, in the house, or in the sun, on the house- wall in the open air, till quite hard ; then take out the stick, and put the rennet bag into a paper bag, and hang up in a cool place : it is better for keeping a year, I nave been told ; but it may be used in a few weeks or months. Some persons, after washing, picking, and salting the bag, put it into a strong brine, in an earthen vessel, and tie it close down ; others fill the bag quite full of salt, tie, and hang it up. In the second plan, a spoonful or two of the brine only is used, but if the rennet is dried, as in the first and last instance, a small piece is cut off, and steeped in warm water for some hours before putting it to the milk. Whether cheese is made, or not, in a family, the rennei; should be preserved, as it is convenie^nt to have a little sweet curd and whey, as an addition to the dinner or supper table, especially with a little ripe fruit ; It makes a nice uish for the children. If the rennet brine be good, a dessert spoonful will set a good dish of milk ; the milk should be as warm as when first drawn from the cow ; if too hot, the curd will be tough; if cold, not firm enough to separate from the whey. t".. .v-^v' • .; TO MAKE GOOD ONE-MEAL CHEESE. This cheese is made entirely of the morning's new milk, strained into a well-cleaned cljeese-tub. If the milk be too much cooled in its transit from the jnilkuig yard to the dairy, a portion of it must be heated, but itot boiled, in a clean vessel, on tne fire or stove, and returned to the tub. pouring in as much as will jiake the whole quan- tity the same heat as new milk just drawn from the cow ; some add a small portion of hot water for bringing the milk to a right temper- ature, and say that the water comes off in the whey, without CHEESB. 187 igers to tlie jccts, which ons are con- first, let me e remiet. If. Anymilk- for curdling but the calf's 5, is carefully , then thrown itisthenrub- snding it, and awn, and tied a be hung up 3 open air, till let bag into a Bpingayear, I onths. Some I put it into a m ; others fill second plan, a aet is dried, as nd steeped in ilk. "Whether 5 preserved, as IS an addition ripe fruit ; It ne be good, a c should be as le curd will be ley. strained into a cooled in its of it must be or stove, and le whole quan- )w ; some add ^ right temper- Iwhey, without impoverishing the curd ; it is certainly less trouble. The Wiltshire cheese, I have been told, is done so, and even has scalding water thrown upon the curd. - The rennet is then stirred in : if good, half a teacupful should curdle a good-sized cheese. In about twenty minutes, or half an hour, the curd will be formed, and with a saucer, a small wooden dish, or a wooden cheese -knife, the curd may be cut across iu several directions, till the whey rise clear between the gashes you have made on the curd. It may then be broken ligh*'", and left for a few minutes longer. Have ready a cheese basket; this is a loose square, or round basket without a handle. Set it across your tub on a wooden frame, called a cheese- ladder, which is a simple contrivance : two long sticks, and two or three short bits, nailed across to support the basket or vat: a thin cloth being laid in, the basket Iseing large enough to admit of the edges hanging over the sides; the curd is laded out of the tub, and to aid in the draining ofiFthe whey, from time%) time bring the ends and sides of the cloth together gently, so as to give an increase of pressure ; when the curd is well drained, bring your vat beside the basket; have a fresh cloth laid in it; remove the curd into the vat, breaking it up, as you put it in; mingle in it a little salt, not very much, and continue to fill till the vat is full; fold over tlie sides of the cloth, and turn it in the vat with care ; tuck th^ides and ends neatly in a little way, and set your cheese in the press, not putting on the full power of weight, at first: slow pressure is best, till you again cloth your cheese. Some break the curd up fine the second removal, and increase the pressure. At the end of sixteen or eighteen hours, the cheese may be removed to a shallow tray: a little' fine salt is sprinkled over the upper surface. Some make a brine, in which they lay the cheese, and turn it, after eight or tpn hours time, washing the sides with the brine, before removing it to the shelf. If very rich, a linen binder, the full depth of the choese, may be fastened round to prevent the choese from cracking and bulging. Care is required in turning these rich cheeses at first, but in a few days the rind begins to burden, and it caa be be moved with less difficulty. . •» • ,i ," i.".',. , A RICH CHEESE. , ,. . This is made by adding the nights' milk with the cream, warmed to the heat of new milk, to the morning's milk, instead of making it of new milk alone. This cheese is generally considered richer than the new milk cheese, and is, I believe, the mode used iu Cheshire. The larger tlie quantity of milk, the better will be the quality of the cheese made. To make the fine, blue moulded cheeses, so muclt admired by some cheese-fanciers, sprinkle a little fine flour in between the layers of curd, when puttmg it into the vat. This was a secret Vi 188 ■ ,• I'. '% 11 ■1^ E I 1:^ FEMALE EMIOBANTS GUIDE. told me by a dairy-woman, famous for tlie manufacture of tlie blue clieeses. ."\<^■ I ■■ -*>ji A BUSH CHEESE. If the settler's TPife desires to mate a few cheeses during the hot weather, and yet has not a suflSci'ent quantity of milk for the purpose,, the following plan is often adopted. We will suppose that the dairy consists of only three cows, the milk of which would be insuffi- cient to make a cheese of any size. Set out the night's milk, reserv- ing only a b9wl for the use of the family ; add this to the morning's milk, warming it a little, to bring the whole to the proper heat; mix in a good spoonful of rennet, and set as usual; drain the curd, leave it in the cheese-basket, covering it over with several folds of clean cloth to prevent its getting dry and hard, and set it aside in a cool corner of the dairy, cellar, or root-hoqge, or wherever you keep your milk. The following morning, do the same; add the night and morning's milk^ and curdle as before; add this day's curd to that in the basket, and if you have enough curd with the two gatherings, braid and mix all with your hands; throw in a very little salt^ and put into your vat, and press as before. Sometimes three of these double meals are required for making one good-sized cheese. A simn^ press is made by the bush farmers, with a long lever, and a big stone or two; but this can be scon at any of your neighbor's, and would be understood far better by sight than description. I used to press my bush cheese with hea^y stones on a board, put on the top of the vat; but it is not so regularly pressed this way. A far easier and readier way of preparing cheese t\ras told me by a Sussex farmer's wife; the same as that practised in Stilton; which I recommend* to be adopted by Canadiim farmer's wives. ■ - •- . . r* ..• BELF-FBESSING CHEESE MOULD. > m This consists of a tin cylinder, about a foot in depth, and eight inches in diameter ; this is perforated with holes, at intervals of about two inches from each other, all over its surface. At each end is a moveable lid, that fits on like the lid of a common tin canister. The curd is put into this mould, when it has been fully set, and drained from the whey ; the whey that still remains with the curd, flowing freely out from the holes without any other pressure; all that is necessary being to turn the mould about every hour or so, bottom upwards, for a couple of days, or till it is firm enough to turn out, and put in the salting tray. Some persons have a broad wooden lioop, that they slip over the cheese, and suffer to remain round it till it is time to remove it to the shelf for drying. I have seen cheese brushed over with whitewash to preserve it from flies, and linen binders, passed round to keep it in sliape. / « .yi.-. CHKESE* 189 5 of tte bine mng the hot ' the purpose^ ose that the lid be insuffi- 5 milk, reserv- the morning^s per heat; mix ird, leave it in clean cloth to I corner of the ir milk. The orning's milk^ basket, and if d mix all with vat, and press e required for le by the bush it this can be a far better by se with heavy ot so regularly paring cheese it practised in Q,dian farmer's A GOOD HOUSEHOLD CHBESE ' Is made by skimming the night's miik, and adding the milk without the cream, to the new morning's milk. This is called by some, two- meal cheese, and is very good for household use; and eaten before it becomes very dry, is a pleasant cheese, equal to the single Gloucester. It has this advantage, that it enables you to make a little butter for the table, while you are making cheese. A small pinch of saffron, steeped in warm water, may be mixed in with the milk to give a richer colour to the cheese ; but a really good rich cheese needs no colouring. ' - CREAM CHEESE. t -:■ ■ _ ■..•:■ • • Take one quart of rich cream, when well soured; put it in a linen cloth, and tie it as close as you can, as you would a batter-pudding; hang it upon a hook, with a pan below it, to drain for two days; then turn it into another clean cloth, and let it drain for another two days, till it becomes solid; then lay it on a clean fine cloth, spread on a plate; fold the cloth neatly over on each side, and turn it over in the cloth on the plate; lay another smaller plate over it, turning every six hours; sprinkle a little fine pounded salt, an«1 lay vine leaves over and under to ripen ; it is fit to eat in a few days, when slightly coated. I.- rOTATO CHEESE. This cheese is made with mashed potatoes, salted slightly, and mixed with cheese curd, taking care to braid it well together, and press as other cheese. ;:rii )th, and eight ^rvals of about each er.d is a 1 tin canister. fully set, and mih the curd, rr pressure; all ry hour or so, jnough to turn broad wooden lin round it till ,ve seen cheese lies, and linen All . li< /k: i P U L T R T . In these days, when all the world is running after Cochin China and Shanghai, Bantams and Dorkings, Dutch, Spanish, and Poland fowls, the omission of a chapter on the poultry-yard would, I fear, be regarded as a grave neglect in a work that is chiefly devoted to in- struction on points of rural economy. Of the management of the rarer breeds of poultry, I have had no experience myself at present, but I have been assured by those who have been most successful in their rearing of Shanghai and Cochin China fowls, that they have had no more trouble with them than with the common barn-door fowls. The want of having good fowls and plenty of eggs, seemS' simply to consist in attention to their being well-supplied with good food, clean water, ashes, lime, rubbish and charcoal ; a clean, airy pen in summer, and a warm, sheltered roost in winter. A supply of animal food seems greatly to promote vigor in fowls. Where fewer dogs are kept, the fowls come in for much valuable food, which tells well upon the richness and increase of their flesh and eggs. Those persons who succeed best with poultry, are careful to cater well for them, and will boil up all sorts of retuse vegetables, especially potatoes, carrots, parsnips, and other roots to mix with their grain. Boiled Indian corn, or crushed corn steeped, makes very satisfying food for fowls. In this country, fowls in general, are left very much to take care for themselves. They have the run of the barn-yard, and are even allowed by some of the improvident^ small growers, who are seldom the most economical managers, to have the run of the barn itself. That such a plan is a very wasteful one it hardly needs any one to ' declare. Not only is there a vast and unnecessary expenditure of valuable grain, but a considerable deal that is injured and made un- saleable. By a little care of the dross and refuse corn, the fowls would be equally well fed without that woful waste which the want of a proper system of management produces. I have known this plan pursued even among farmers who were careful in other matters, but whose wives were so short sighted, as to persuade them into the belief that, because they were able to sell a few dozen of eggs at ten- pence or a shilling p dozen, in the early part of the season, that this was all clear gain— quite forgetful of the loss, and injury to the val- uable grain. : . . „ . - Fowls fed with scalded bran, or the coarse part of the flour, generally known here as sharps or canaille, mixed with potatoes or other vegetables, any scraps oi meat and refuse grain, and curdled POULTRY. 191 ocliin China and Poland Id, I fear, be voted to in- bavehad no ly those who and Cochin ;ni than with od fowls and their being rubbish and eltered roost remote vigor in for much rease of their L poultry, are irts of re (use her roots to corn steeped, IT _- % to take care md are even 10 are seldom barn itself. any one to ' roenditure of nd made un- fn, the fowls ich the want known this :her matters, lem into the eggs at ten- Ion, that this to the val- if the flour, I potatoes or land curdled milk scalded so as to harden the curd, with access to ashes and gravelly substances, will ensure plenty of eggs without giving them access to the barn or granary. Besides the eggs consumed in the family, since the commencement of the laying season, my children have sent to market upwards of one hundred dozen eggs, which have been sold at prices varying from one shilling to seven pence halfpenny per dozen. The fowls have received little grain, and not much attention — ^in number they were about thirty-five. They were shut out from the barn, and had no access to the seed in the fields. With more attention we might have had a still larger return, but this is suflBcient to prove that fowls are well worthy of the attention of the Canadian housewife. During the grain-sowing season, and if there be any wheat fields near the farm yard, it will be advisable to confine the fowls within an enclosure — a green yard, with a high picket fence round is the best sort of fowl-yard. A coarse thread, of common Dutch twine, tied from post to post, will effeciually prevent any fowl from attempting to fly over the fence. A shelter at one end of this inclosure for roost and laying place ; plenty of dust and ashes in a heap for them to roll in, with a trough for water, will be all-sufficient ; a tree makes a good summer roost, and a few bushes for shelter from the great heat of the sun is also advisable for the comfort of this fowl-yard. The confine- ment need not last long at either season, and it is well worth the trouble of having such a covenience made to prevent loss and vex- ation of spirit. When once made it lasts for years, and would soon repay the farmer for the outlay of a few days'labour, and a few nails for fastening up the pickets. The young chickens are seldom cooped for more than a few days, I if the weather be fine and warm : they will thrive as well abroad, or in [the enclosed yard. . For the rearing of geese and ducks with profit, they should have [access to a creek or pond of water, mill-dam or lake. On the rice- Ibeds geese fatten finely, and do well ; but as the goslings are hatched lin the spring, a season which is usually very changeable, more care ps required for keeping the tender goslings from the cold and wet, than is usually bestowed upon the chickens, which come later and are more hardy. The goose is usually cooped in a large coop, and Ithis is surrounded with a fence, enclosing several square yards of reen turf. A flat pan with some stones in it is given for the goslings [o wash in : the stones enable them to stand and keep themselves fry while drinking, as too much wet is bad for them during the first keek or ten days. Scalded bran, curds, and crumbs, or soaked and [rushed Indian corn may be given thJl^ which, with the grafs in their Vard, will be all-sufficient. At a fortnight's end, if the weather be jry, they may be let out. -.'^ri :rt !!' i -If 192 FEMALE EMIGRANT S GUIDE. Geese are often found great depredators in the young wheat fields. The old gander and-brood geese are treated with a yoke or neck-ring : this is simply an oblong pi(jce of shingle, shaped into an oval form, with a hole in the centre. This is drawn over the head of the goose, and eflfectually keeps it from breaking into the fields through therail- fences : — a goose is never at the trouble of climbing, so the remedy is always eflectual. - .- ,• » I have known geese sold as low as one shilling and three pence a-piece ; but now they are double that price. . .. « To make geese profitable, the farmer's wife plucks them twice and sometimes thrice in the season ; but the quills are not touched, so that the animal suffers but little from the operation. The head of the goose or gander is put into a bag ; (an old sock is sometimes used ;) this is tied about the neck — ^the darkness keeps the creature quiet— and the feathers are plucked into a basket : a still day and a warm one is chosen ; and in the moulting season th€^ feathers fall easily, and perhaps the loss of them may be a relief from the heat of such a thick covering. • Turnips chopped small ; raw and boiled potatoes, with the run of the barn-yard, is the" goose's fare in the winter. A low log-shed, with a door to shut them in at night, is necessary. They also, as all fowls do, require lime and ashes in their house in winter. The goose begins to lay in March or April ; but if the season be at all mild, in the latter part of March. The q^^ should be brought in as soon as laid, as the frost chills it very qui kly ; placed in a box of bran or saw- dust, till the goose is ready to sit, and the goose must be given water, or let out to wash and feed once a day — she sits thirty days. It is better to remove the early-hatphed goslings, when strong enough, to a basket, but I would not feed them ; return them at night to the mother, and you will most likely have the rest of the family by the following noon. Late-hatched* goslings are often allowed to go abroad under the care of the old ones without any shelter, and in some dry seasons they will succeed as well as those that have had a great fuss made with them ; but in cold wet springs care and shelter are requisite to ensure the lives of the little family. If the cock be remarkable for his tender care of his wives, the gander is no less admirable as a father in protecting and cherishing his young ones. There is much that is interesting and admirable to be learned in the poultry-yard by the careful observer ; and many a pleasant, cheer- ful hour may be passed m the care of the domestic birds about the farmer's yard : children learn lessons of care and kindness, and many a moral lesson the wise mother may inculcate, even from so homely a creature as the common hen. * - , i7. . ■ , ^ In suitable localities the duclWs easily managed ; but they need a constant supply of water, anc* wili not thrive unless thoy have five wheat fields, or neck-ring : in oval form, of the goose, Dugh the rail- the remedy is three pence em twice and ; touched, so The head of is sometimes the creature till day and a feathers fall n the heat of Ith the run of log-shed, with 10, as all fowls B goose begins 1 mild, in the s soon as laid, ' bran or saw- >e given water, ;y days. It is ng enough, to , night to the I family by the lUowed to go ihelter, and in lat have had a ire and shelter :f the cock be der is no less s young ones, be learned in pleasant, cheer- irds about the less, and many m so homely a ut they need a thov have froe POULTRY. 193 acc^s to a stream or pond. The little ducklings require to be cooped with the mother, and fed with curds, bran, or some soft food for a few weeks. They are very useful in freeing a garden from insects ; and thrive well in dry weather, while very young. Near lakes and mill- ponda they get their own living on the weeds and shell-fish ; but where no water is, they require a great deal of feeding. The turkey breeds well in Canada ; but the young ones are great ramblers, and do much hurt to the young grain ; and for this reason the farmer is shy of breeding them. Some manage to confine them by tethering the hen to a stake, when the young will not ramble far from her. The Guinea fowl are hardy enough to be kept ; and even the tender pea-fowl prosper and breed well in Canada ; roosting within the barn in the winter ; and it is' not often they die from cold if well fed. I know many farmer's wives who rear the young to sell, which they do at various prices, from seven shillings and six pence to three dollars a head.' Of late years poultry have been more attended to a.^ a matter of profit, as well as of amusement, and no doubt will well repay the care bestowed upon them. - ♦ =: ■ ■ •». 'V w ■ •■■■ •.,,'*»■.>, 1 1, FIRE. Among the casualties that bring danger and alarm into a Cana- dian settler's homestead, there is none more frequent than fire — none more terrible ; but, one, where a little presence of mind, and knowing what best to do on the spur of the moment, may save both life and property. As a timely care will often do more by preventing the danger, than much exertion after it has occurred, I will r.arn those whose houses are heated by stoves, to have the pipes taken down, especially where there are elbows or turns in them, twice during the long winter months ; have a sheet of tin^ or iron nailed down on the floor below the stove : — this is less troublesome than a box, as in old times was the custom, filled with sand. The kitchen stoves are, from their construction, less liable to take fire than any other : the dampers being pushed in will stop the draught from ascending into the pipe. If it is a chimney that is on fire, after throwing water on the log?, hang up a cloth, rug, blanket, or anything you can get hold of, made wet, in front of the chimney, and keep the doors shut ; a wisp of wet straw, or old woollen rags tied on a long staff, and put up the chimney, may extinguish the fire. All houses should have a ladder at hand ; there are usually ledges left on the rooi', near the chimney, to facilitate cleaning them ; a bunch of pine-boughs, or a bundle of straw fastened to a rope, and drawn up and down by two persons, is the common chimney-sweep of a Canadian house. A quantity of salt thrown on the fire will damp flame. A mass of fire may be put out or kept down by covering it and pressing it down ; and many a child has been saved by being wrapped, tightly up, so as to exclude the access of air. Even a cotton garment, if pressed closely and the air excluded, has been safely used to smother fire ; but linen or woollen is best of anything for this purpose. A table-cover, carpet, rug, any large •thing should be caught up, unhesitatingly, to extinguish fire. One of the great causes of destruction of houses by fire, in Canada, may be traced to the want of care in removing ashes, among which some live embers will often be hidden. No wooden vessel, pail, or box sb ^uld be used to take ashes away in, and no ash-barrel should stand on the verandah, or near a wall. A proper ash-shed, away from the house, should be made, and an earthen or stone floor should be below the ash-barrels. ' . " - ' "■^ ' - - - Sometimes people are exposed to considerable peril in new clear- ings, from the running of fire in the woods, or new ftdlows. In such case, where there is any danger of the fire getting to the homestead or standing crops, and there is no near supply of water, much can be effected by beating out the advancing flames, and still more by open- FIRE. 195 n into a Cana- han fire— none 1, and knowing e both life and preventing the vill v.arn those s taken down, nee during the d down on the I box, as in old toves are, from • : the dampers ^ into the pipe, jr on the logs, hold of, made ; a wisp of wet ip the chimney, dder at hand ; ley, to facilitate ■ straw fastened is the common lalt thrown on it out or kept ny a child has ude the access le air excluded, lien is best of rag, any large h fire, ire, in Canada, among which vessel, pail, or i-barrel should sh-shed, away ae floor should 1 in new clear- ows. In such the homestead much can be more by open- ing the earth with hoes, spades, or better still, by men yolking up the cattle and ploughing a few furrows, so as to interpose the new earth between the advancing fire and the combustible matter. Women, yea, weak women and children have battled against a wall of advanc- ing fire, and with hoes and other instruments have kept it back till help could be obtained. This subject may seem out of place to dwell upon, but I have seen many instances where, if women had not roused themselves to exertion, all would have been lost. The summer of 1845 was one of almost tropical heat. From the first week in July to the end of August the heat exceeded that of any season within the memory of the oldest settler. For days together the temperature varied from ninety to ninety-six, and sometimes ninety-eight degi-ees in the shade. We began to think any degree of heat below ninety moderate. The earth became dust ; the grass, stubble ; the small creeks, and most of the springs were dried up. No rain fell for many weeks. The clouds when they rose were watched with longing eyes, and every one speculated, and hoped they were charged with rain. A thunder-storm was really looked for- ward to as a blessing ; but none came to cool the glowing atmosphere, and cool the parched earth. The cattle wandered far for water — it was a bad summer for the dairy. A new source of anxiety arose from the fires which, as usual, had been kindled on the newly-chopped fallows. Encouraged by the dryness of the wood, and absence of moisture from the ground and herbage, it spread with fearful rapidity— driven onwards by a strong wind. We were surrounded by fires on all sides of the clearing. At one time the log-barn was in imminent danger of being destroyed : the fire was burning aniong the roots, and had got to a log-fence near the barn. This had to be removed with all speed, or the building would have been destroyed. The fire ran among the standing grass, and old rotten stumps. At night the scene was very striking : — an old log- house, used as a hay-barn, was burnt down — it was lull of new hay. The hay was saved ; the horses stood patiently with the fires within a few yards of them while it was removed. A quarter- of an hour afterwards the building was on fire, and a fine spectacle it made. Day after day the stumps and roots continued to burn. Sometimes the fences were on fire, and all hands were obliged to assist in subduing the destructive element. The springs were dry : — ^we had every day^ to open new holes to get water to put out the fires, and the supply U!( 196 FEMALE EMIGRANTS GUIDE. im i M Mi •J It .; i : I ■was so small that, if it had been our only resource, we must have been burned out ; but upon the hoe, the spade, and the plough was our main reliance placed. Help from our neighbours we could not obtain. "When we sent a messenger for one, he and all his family were battling with the fire on their own clearing ; to a second, his fences were on fire— all hands were employed in saving the crops ; a third, the bam was in danger ; and so we were forced to rouse every energy that we could to overcome the danger. Ourselves, women, and little children — all had to help ; and this continued day after day. At night we got rest ; for as soon as the breeze went down, and the dews fell, the fires ceased to run. The air then became oppressive to a degree of suffocation, being loaded with the smell of the rank weeds, and burning roots and stumps of decayed trees. Each night the sun went down in a red haze ; no rain fell, and still the fires burned on. The wind carried the sparks into a thick cedar-swamp, not far from the house, a few acres inter- vening, and there it blazed and leaped from tree to tree. The chil- dren were never tired of looking at it. I trembled lest the wind should change and bring it back upon us. Often we would wonder in such case how we should save our furniture, for the fires were around us on all sides. At last> in the month of September, rain fell, and the earth smoked and reeked as it came down. The Autumn rains finally extinguished the fires all over the countiy, and the dread of tl'cir ravages was at an end for that year ; but it was neither the first time nor the last that I have seen the fire within a hundred feet bf the dwelling-house, and been obliged to give my own feeble help to assist in subduing it. ^ -. ■ * •, ^ * In cases of emergency, it is folly to fold one's hands and sit down* to bewail in abject terror : it is better to be up and doing. v* -.-:* ^ i "f?v 'f ■J 1 r . . '. -' r *»3 we mnst have ;he plough was rhen we sent a vith the fire on -all hands were in danger ; and Id to overcome 1 had to help ; ;st ; for as soon ceased to run. )n, being loaded and stumps of I red haze ; no ried the sparks few acres inter- tree. The chil- lest the wind 3 would wonder the fires were ember, rain fell, The Autumn , and the dread wras neither the a hundred feet wn feeble help a and sit down* oing. 1 ,* A PEW WORDS ABOUT AGUE. / Every one considers Canada a healthy country : it is so, generally speaking ; but there are diseases, such as ague and rheumatism) which are more common here than in Britain. Dysentery in children prevails during the hot months, especially among very young infants ; and erysipelas, among persons exposed to the great heat of the sun in summer, having the perspiration suddenly checked by cold bathing* drinking very cold water, or being suddenly chilled by change of at* mosphere. These, however, are chances which only happen to the few. The same causes would produce similar eflfects in any country* Many years ago it was a rare thing to hear of colds, coughs, or in- fluenzas,— -now it is very common, and I believe, with many medical men, that the stoves have to answer for these disorders. ' People heat their rooms like ovens, and go out into the sharp, frosty air ; they return again from the keen frosty air into heated rooms ; their tender organs of respiration are not fitted to stand such reveraes, and pul- monary disease and colds in the head are the result, which not un- frequently end in consumption. Formerly open fireplaces were seen in every house, and the inmates of them were iiealthy ;— now they have stoves in every part of the dwelling, even in the bed-rooms, and the result is sickness and loss of complexion. The largest log-fires, in an open fireplace, will not produce the same general heat ; but it will be far more conducive to healtL A Canadian house may be kept very ccwnfortable, without being over heated, by means of a good hall-stove and fireplaces in the sitting rooms— a porch, enclosing the outer doors, also helps to keep the house warm in winter. The in- habitants of the Lower Province, where the cold is more int-ense, and the winters of longer duration, understand the art of warming their houses better, and constructing them so as to keep out the cold better than we do in Upper Canada. The commonest log-house should have a verandah— no matter how homely the construction ; — ^if only made with unbarked poles of cedar, and shingled, it will add not a little to the comfort of the family. It makes the house cooler in summer and warmer in winter ; it saves much work, as the house is kept cleaner ; it serves for a summer eating-room ; its pillars, wreathed with hops, give a pleasant, rustic look to the otherwise unsightly log- house, and keeps off the glare of the sun through the long summer's day. At the kitchen-end of the house, the Stoop serves for a summer kitchen, and it is there that the housewife keeps her pails, and pots, and pans-»-her washing tubs and barrels. The want of this conveni- ence is often sorely felt by the females ; and 1 would advise every settler who builds, by no means to omit this addition, if he has any regard for the comfort and tidiness of his house. And here I must ' ii 1 1 So, •^o6 FEMALE SMIGBANT S GtlDK. 3:' III f^: observe, that it is the total inattention to the comfort and conveni- ence of women, that often makes them unhappy and discontented in heir new homes. Like the captives of Israel, they are often expected to make bricks without straw.— Let the men do all they can to make the house as convenient as circumstances will admit of their doing, and the females must, on their part, put up with those wants that ai-e the result Of this new order of things. Let each comfort and cheer the other, and bear the privations and trials that befal them as cheer- luUy and as hopefully as they can, and thus the burden will fall tghter upon all. , ^ ^ The constitutional grumbler will, of course, find many causes of •complaint in Canada ; but so she would do in Australia or any other colony, and so she would in her own country.. To such unhappy tem- pers, all climes, all countries, and all situations are alike-— for her there is no happy land ; for she bears within her breast the seeds of miscy, which will cast its baneful shadow across the threshold of her home, to embitter all its domestic joys. In her path, thorns and thistles spring up, and choke life's fairest flowers. Ague is the disease most dreaded by new settlers, and to many persons it has proved a great drawback, especially to such as go into the uncleared lands. They who live in the long-settled parts of Canada, seldom have ague : it arises from the exhalations of the vege- table soil, when opened out to the action of the sun and air. As long as the soil is unbroken, and the woods uncleared, no such efiect is felt. I have heard some of the hardy, old trappers say, that they never had ague in the woods ; but on the newly-cleared land, or by lakes and Bwamps, where the sun had access, there they would have ague. Some people never have ague ; others, only the first or second year after coming to the country ; but some seldom pass a year without an attack of it. A singular error prevails among some of the old settlers, that those who put a stop to the disease, when it first attacks them, will be subject to it for life :— believe it not ; but use vigorous means to check it as soon as, or before, it is confirmed. Remedies for the ague are as plentiful as blackberries ; but the following mode of treatnient, I believe, to be the best of any : I have experienced its ef- ficiency in my own family, and as it was the prescription of a skilful physician, well acquainted with the diseases of this country, I do not hesitate to give it :— AGUE. For an adult female, divide six grains of calomel into three doses ; take one of these doses every two hours ; at ihe end of the sixth hour take a large tea-spoonful of Epsom salts. On the following day take a wine-glassful of the following tonic mixture : dissolve twenty grains of quinine in a pint of water, to which add four drachms of diluted sul- ' I DTSENTRY IN CHILDREN. 199 , and conveni- iscontented in jften expected y can to make if their doing, tvants that ai-e )rt and cheer them as cheer- rden will fall lany causes of a or an} other unhappy tern- alike— for her it the seeds of reshold of her th, thorns and 1, and to many uch as go into ttled parts of ns of the vege- ,ir. As long as iffect is felt. I hey never hod r by lake^ and Id have ague, r second year a year without ne of the old it first attacks t use vigorous Remedies for >wing mode of erienced its ef- on of a skilful mtry, I do not ee doses ; take ixth hour take ^g day take a venty grains of of diluted sul' phuric acid : if too acid, add more water to reduce it Take the dose at seven in the morning— at eleven— and again at four, as long as the bottle lasts. When you have finished it, take a dose of senna and salts ; and in most cases the ague will cease ; but it generally re- turns at the end of twenty-one days. As it is sure to give you notice of its approach, have recourse to the same doses of calomel and saltn, as before, followed by the quinine and sulphuric acid ; or you may take three grains of calomel the second time, divided into two doses : it seldom fails of curing. Should the disorder shew any symptoms of returning the third time, do not wait for a conftrilied fit, but take a few doses of the tonic mixture, diminishing the quantity from two doses to one, till you leave it ofif altogether. Rest is essential for ague patients : total rest from labour, if pos- sible, and good nourishing diet, that is not hard to digest, and change of air if the patient can leave home. Poor diet is one of the causes of ague : those who can aflFord to live well, seldom sufler from ague, unless in low, marshy situations. There is an Indian remedy sold in all drug stores, in Canada ; it is called Indian Cologne ; it is very nauseous ; but I have been told it is very effectual as a cure. The inner bark of the wild, black cherry, steeped in whiskey, is also taken as a tonic for ague ; but I have more reliance on the treatment of the disorder, as I have given above. • . For a man, the dose of calomel is seven grains, in three doses ; and for a child, three grains, at intervals of two hours between each grain, and a dessert spoonful of castor oil at the end of the third dose ; a tea-spoonful of the tonic mixture, diluted with water, thrice a day. I havd found the fit much relieved in a young child, by putting it into a warm bath and wrapping it in warm blankets, and giving it a few drops of antimonval wine, in warm drink, to promote perspiration. An emetic is often administered previous to taking any other medi- cine. DYSENTERY IN CHILDREN. This disease is often fatal to young children— frequently baffling I Ibe skill of the most experienced physician. I lost two infants who were under the care of the most careful medi- I cal men ; but saved another by the use of a wild herb, that was given me by a Yankee settler's wife. A plant called spikenard, (or spignet, u she called it,) that grows in the forest, with a long spindl« recti «J 200 PSMALS BMIGBAKT^S GUlt)& ':! I scraped, and a small quantity boiled in milk, thickens it, as if flout had been put in : it has a sweet, astringent taste, slightly bitter. A tea-spoonful, thrice given in one day, cured the child, who was wasting fast under the disease. This spikenard belongs to the same family of plants, as the sarsaparilla : it bears black berries, not unlike the elderberry in size and taste. There are many of the old settlers who know the plant. No one should use the wild herbs without the ex- perience of a careful person, to whom their sanatory or hurtful quali- ties are well known. The old Canadian settlers are often well skilled in the use of the. native plants— they may, possibly, have learned the value of them from the Indians, or from long experience, taught by necessity, in a country where, formerly, educated doctors were far from being as commonly met with, even in the towns, as they now are. Possibly, in those days, there were fewer diseases to cure, and the simple medicines that the forest afforded were sufficient for all curative diseases. In lonely places, where the aid of a medical man is difficult to be obtained, even severe wounds are healed, and simple fractures are reduced by the inhabitants themselves. Some one among them who has more nerve, or more judgment than the rest, is consulted upon such occasions, and faith goes a great Way with matiy patients in effecting a cure. When emigrants first arrive in this country, they are apt to fall ill : the change of diet, of air, and many other causes, possibly the want of comfort on board the vessel, may operate upon them to induce disease. A little care, and some doses of simple medicine, will often save themselves and children from fevers or other serious complaints. Timely attention to health on landing is very advisable, and it would save many from much suffering if they went at once to a skilful medical man, and procured medicine and advice, which is often sup" plied to the poorer class of emigrants free of all cost. f .*.••' - BEES. Of late years the long established settlers have begun to tarn their attention to the cultivution of bees. In the Eastern, or Lower part of Canada, honey -has long been a source of commercial profit to the farmer, v^< , . . . , . ■ . As an article of laxuiy, it stands unrivalled at our tables. As a medicine it is invaluable in its soothing, purifying, healing qualities-^ nay, even moral lessons have long been associated in the mind of the young child with the Ubours of the " Busy Bee." It is a pity that the cultivation and profitable management of the bee is so little attended to in a country where nature has strewn the wilderness with flowers for their sustenance. If the Lower Canadians are able, with a little care, to cultivate the hive to advantage, there can be no doubt but that the inhabitants of the Western Province might derive a considerable profit from the proceeds of this stock. Why should we import either honey or wax if by our own labours we could raise these valuable articles on our own farms. The British peasantry generally contrive to keep bees, and under* stand the management of the hives — I mean the practical part> that of houang the young swarms and abstracting the honey from them at the close of the season. They would require to pay some attention to the diflference of seasons. The extreme cold of the long Canadian winter, must, of course, be taken into consideration when removing the comb. The jjiortness of the flowering season must also be taken into account, and^proper shelter provided for the hives during the cold weather. Those cultivators from whom the stock is bought will not refuse to impart their experience, which has the ^reat value of having been acquired after many losses and vexatious failures ; they will oe your best guides and advisers in the management to be adopted. I know at pi-esent of no simple practical work that has been written by the bee-keeper in Canada, for the instruction of the public : unfortu- oatoly I have no experience of my own to ofifer on the subject .?» MJ **' \ '•• The Canadian emigrants mil naturally desire to know something of the natural productions &nd general features of the country to which they are about to direct their steps. To enter minutely into details of the natural history of so large a portion of country, which from its geographic^ extent includes many varieties of climate and produc- tions, would far exceed the limits to which this small book must necessarily be conOned. A few general remarks as to climate and the vegetables^nd animals indigenous to the Upper or Western por- tion of Cianada may not be uninteresting to my readers^ I shall con- trey these in the form of a notice of the months ; at the same time observing that in the parts of Canada between the shores of Lakes Ontario, Erie and Huron, a difference exists in the coming on of the winter and the approaches of early spring, which are considerably in favour of that part of the Province ; many kinds of fruit coming to perfection west of Toronto, which are cultivated only with great care and difficulty on the banks of the St Lawrence and. in the counties eastward and northward of it. Vegetation is thus a fortnight or three weeks earlier in the wesiem part of the Province th^n in the eastern. Some forest trees grow there which are not found with us, such as the button-wood, the black-walnut, the sweet-chestnut, the sassairai and many others. ill JANUARY. Thisttotith, though we date our new year from its covmieiiceinent, in in the old country, is not really the first month of our Canadian #inter, which often commences as earlv as the first week in November : tomt yekrs however it is later, and I have seen fine mild open weather hr into i^ceinber; yet you must not be surprised at snow shoWers ind severe fr6sts in those two months, and Winter clothing shoidd all be prepared before the chancte of a November cold setting in. The iQOnth of Jainuaiy forms, as it wei^, a break in the wintePs cold. I have known many hew yearns days when there was not snow enough 6n the ground to make sleighing practicable : this present January, for instance, when the earth was brown and bare, and wheeled vehicles idone were seen on the road. The first new vear's day, viz., 1833, that I passed in Canada there was no snow to be seen, and the air was so warm that we sat with the outer door open, the heat of the stoves being too oppressive for com- fort We had had snow showers as early as November the 3rd, but no intense degree of cold till after the 27th of January ; after that I time we had heavy snow storms and intense cold all through the i:'s JAM7ASY. 203 ' sometbing of ntry to which ly into details vhich from its ! and produc- iall book most [> climate and Western por- ^ I shall con- the same time ores of Lakes ning on of the considerably in iirait coming to (vith great care in the counties a fortnight or ^ th^n in the id with us, such at, the sassafras conhieiiceihent) ' our Canadian c in November j Id open weather it, snow showers thing should all ittttiAg in. The RiDters cold. I t cmow enough resent January, irfaeeled yehicles in Canada there i we sat with the >ressive for com- )eT the 3rd, bat lary ; after tlat all through the month of February and up to the 17th of March, when a warm rapid thaw set in and cleared the snow off by the middle of April, even in the woods. In the year 1846 the new year's day was warm and we walked on the dead leaves in the woods. This year 1855, there was snow about the middle of November which lay till the 22nd, then the weather -was mild again. We had intense cold the week before Christmas, . but a thaw commenced on the 23rd and the snow disappeared, the ground being bare till the 13th of January, when a scatterins: of about an inch fell, but it was not till the last week in that month that any quantity of snow fell, greatly to the discomfiture of the farmer, who reckons on the sleighing season for the easier transport of his grain to market, and as a season of recreation for his family. There is always a January thaw in the early part of the months when the December snows melt off. The frost then relaxes its iron bands, and a moist atmosphere takes the place of the keen frosts of early winter : rain frequently falls and high winds blow. A change ii sure to take place again on or about the twelfth of January : snow again covers the ground. After heavy snow storms a cold north-west wind begins to blow ; the new fhllen snow is sent in clouds like smoke over the open fields, drifting in high banks on the road sides, filling up the comers of the rail fences, and blocking the narrow lanes : the cutting wind plays fantastic tricks on the edges of these snow drifts, sweeping them out in hollows and caves, sculpturing their spotless surfaces in curved lines of the most graceful forms, so that you would imagine some cunning hand had chiselled them with infinite care and pains. But while these changes are going on with the snow-falls in the open country, in the great forest it is very difierent. There un- disturbed by the war of winds, the snow flakes fall in ceaseless silent showers till the whole dark unsightly mass of fallen trees and broken boughs are covered with the spotless deposit The thick branches of the evergreens receive the load that falls from the lofty pines and naked hardwood trees, as moved by the wind they shake off the feathery burden. Go into the forest the morning after a heavy snow storm and you will behold one of the puiest, one of the loveliest scenes that nature can offer you. The young saplings bent down with the weight of snow, unable to lift their heads, are bent into the most graceful arches and hang like bowers of crystal above your path ; the ke6n frost has frozen the light branches and holds them down to the hardening surface, so that these bent trees remain in this way till the breath of spring sets them once more free, but often they retain the bent form and never recover the upright shape entirely. The cedar swamp which is so crowded with trees, of all ages and sizes, from the tiny seedling, rooted on the decayed trunks of the old fallen trees, to the vigorous sapling striving to make its way upwards, and the hoary 1 1 IF 204 riMALK BiaoiUMT's OUIOIE. ^1! trunks, over the bleached and mossy heads of which centnries havtf passed, now pi-esents a curious aspect, filled with masses of new fallen snow, which forms huge caverns and curtains Iyin«^ in deep banks on the prostrate trunks, o^ adorning the extended fanlike branches with mimic flowers of purest white. January parties, balls, pic-nics and sleigh rides are frequent in the towns and long settled parts of the country ; so that though the cold is often intense, this season is not without its pleasures. The back* woodsman is pi;otected in his drives by the ancient forest, which ex* dudes the wind and is equal to a second great coat in travelling. No vegetation is to be seen going ou in this month : silence and stillness prevail. The bear, the raccoon, the porcupine, the groundhog) the flying squirrel and little striped chitmunk or ground squirrel, with many oth^ smaller animals lie soundly sleeping in their nests or bur* rows. The woods are deserted by most of the feathered tribes, a flolitaiT tree creeper, the little spotted woodpecker, with some of the hardy little birds called Chickadee-dee by the natives, are alone seen on sunny days in the thick shelter of the pines and hemlocks ; while around the houses of the settlers the snow birds in lively flocks whirl hither and thither in the very wildest of the snow drifts, or a solitanr whi^ey jack (Canada Jay) ventures to gather up the crumbs whicn have been swept outside the door. Sometimes the graceful form of a black squirrel may be seen running along the outstretched branch of a tree, tais deep sable fur contrasting very remarkably with the glit- tering silver snow, over which he gambols as gaily as if in the warmth of a July sun. ^ \ !.. i\ FEBRUART. Yhis in indeed the coldest of the Canadian winter months, and though the lengthening of the days gives you more sunshine it seems to add little to your warmth. Cold and clear the sun shines out in a blue and often cloudless sky, but the thermometer often indicates a very low temperature, 10, 12, 18, nay, sometimes as low as 28 and even 30 degrees below zero. Warm wrappings are now indispensably necessary to the traveller, tn event of any person finding their ears, hands or faces frozen, which accident can be seen as well as felt, the part becoming of a livid whiteness, and feeling hard and stifi; the remedy is at hand, and must be applied immediately to the frozen part, viz., snow rubbed on hard till the flesh resumes its farmer healthy ap- Esarance : some apply spirits of turpentine or brandy, or spirits of any nd, after the snow has been rubbed on well. ■ V J '. \ » , •ies hw€ ew fallen banks on shea with MAftCB.— APRIL. 205 The care of the cattle and sheep, drawing in firewood, splitting of rails for fencing, and preparing sap troughs, are the usual operations in the settlements daring this month. mt in the I the cold ["he back- which ex' ling. lence and •oundhogt irrel, with its or bur- tribes, a me of the leseen on ks ; while >ckB whirl a solitary ubs which form of a branch of h the glit* le warmth M ABCH. )• J ,v inths, and e it seems is out in a ndicates a as 28 and ispensably their ears» B felt, the stiff, the rozen part, ealthy ap- irits of any The early part of March often resembles Febmary, with this differ- ence, the longer days cause a relaxation of the severe cold during the sunshining hours ; the very surface of the snow thaws, patches of bare earth begin to appear towards the middle of the month ; the weak but pleasant note of the little song sparrow and the neat snow sparrow in-its quaker-like plumage may be heard and seen as they flit to and fro, picking the seeds' of the rough green amaranth and t^ll woolly- stalked muilien which stand faded and dry in the garden patch or on the road side. The equinox is often attended with rough gales and snow storms : these past, the sun begins to melt off the snow, and a feeling of coming spring is experienced in the soft airs, and a look of , life in the bark and birds. The rising of the sap is felt in the forest trees ; frosty nights and sunny days call forth the activity of the settlers in the woods ; sugar making is now at hand, and all is bustle and life in the shanty. I have largely entered into the details of this busy season in the ' earlier part of my book. We will now proceed to April. , . ,. ., . .. APRIL. April in Canada is not the same month in its general features, as the lovely, showery, capricious April, that month of smiles and teftrs, of storms and sunshine, in dear old England. It is often cold, stem and harsh, yet with :^any hopeful changes that come to cheat us into the belief that winter is gone, and the season of buds and flowers is at hand, and some years it is so ; but only once in five or ten years does the Canadian April prove a pleasant genial month. Some warm, lovely, even sultry days, misty like Indian summer, are experienced, and the snow melts rapidly and a few flies creep out and sport awhile in the warm beams of the young sun, but " by-and-bye a cloud takes all away." The wind blows chilly, snow showers fall, and all is cold, cheerless winter again. In fine Aprils a few blossoms peep out from under the thick carpet of dead leaves, and then you see the pretty snow-flower or Hepatica lifting its starry head and waving in the spring breezes on the way It- ' 1 200 FEMiXS BdOBAirr S GUIDE. 11 sides, on upturned roots and in the shelter of the underwood where the forest is a little thinned out so as to admit of the warm beams of the sun ; pale pink, blue of two shades, and snowy white are the varieties of this cheerful little flower. Violets, the small white, and a few pale blue ones, are next seen. The rich irank soil at the edges of your clearing produces the sanguinaria or blood-root — the modest white flower shrouded at its first breaking the soil in a vine-shaped leaf, veined with orange. The root of this plant affords a bright red dye to the Indians, with which they stain the bark of their mats and baskets. You may know the blood-root, on breaking the leaf or the root, by its red juice. "■ ":\:-- _\-' • _ '^- '.^"■'^- ■' «• .. -. . vv:-.-m:. - In low, open, moist ground the mottled leaf of the dog's-tooth violet (erythronium) comes up, and late in April the yellow bells, striped on the outside of the petal with purplish brown, come up in abundance. Spring-bea\ity, too, is an April flower, a delicate little flower with pale pink striped bells — Claytonia is its botanical name— but we love to call these wild flowers by some simple name, which simple folks may easily remember. As the snow melts off in the woods, the leaves of various evergreen plants appear still fresh and green. Among these are the pyrolas or tweet-wintergreens, a numerous 'and lovely family of Canadian plants ; several varieties of the club-moss, one of which is known as the festoon pine, and is used to make wreaths for ornamenting the settlers' houses with. The wild garlic, too, shows its bright green spear-shaped leaves early in this month. This plant so eagerly sought for by the cattle to which it is a very healing medicine, is dreaded by the dairy-maid, as it destroys the flavour of the milk and spoils the butter. If the month of April should prove cold, many of the above named flowers put off their blossoming tim<|. appearing in the ensuing month of May. ' April unlocks the ice-bound lakes, and streams ; and it is during this month, that the winter snows are dissolved : the warmth which in winnier climes brings to perfection the bulbs, and gives odour to the violet and blue bell, the pale primrose, and the narcissus, here must be expended In loosing the frost-bound earth from its icy fetters, and the waters from their frozen chains. Let us therefore not despise our Canadian April, though she be not as winning and fair as her nameeake at home. !,;;/.■ V. ■ ^•AUGUST. -7 ' -- '.:V '■' \ Harvest, if not began in the last-named month, commences the first week in this. The grain now ripens as fast as it can be cut and carried. The weather is generally hot, dry, and clear all through this month, with splendid sunsets ; but the nights are often cool- almost chilly. It is during the ho4 season that agues and* other intermittents usually prevail, more than in the moister months of the spring. The heavy dews should be avoided as much as possible. Towturds the latter part of August, it is not very unusual to expe- rience slight frosts at night I have seen a change on some of the forest-leaves before this month was out Some of the earlier sorts of apples may be used now — the early Harvest- Yellow, Harvest and Early Joe, with some others. Sunflowers of many kinds are now in bloom, with many sorts of fruit The mandrake or May-apple may now be gathered : the ber- ries of many wild plants are ripe. The flower-garden is in all its glory. Melons ripe, and all kinds of vegetables. Nature is perfecting her great work. Not only is man busy with the harvest, but the wild animals are also garnering up their winter stores. The squirrels are busy from morning till night> gleaning the ripe grain, ftnd laying it up on the rail fences and stumps to dry in the sun before they venture to carry it off to their granaries and burrows : they are a lively, busy race ; ever at work or at play. . They seem to me the happiest of au God's creatures, and the prettiest :• ' ; :^;.'^ ;..? ,*; ' The flowers that are most commonly seen now are of the starry or syngenesian class— sunflowers, asters of many kinds, golden-rod, lion's- toQt, lifttris or gay-feather, with many others. >. .1 - y ■■ >"'/-■.. -^ ■ • SEPTEMBER;'^ ^f , ,■ • :- " ■' ' ; • This is one of the most delightful months in the year. The heat is sometimes very great in the first week ; but after that is past, a genial warmth, with a clear air, is felt The warm rich tints steal by degrees over the trees, especially those that grow at the outer edges of the clearings, and the soft maples and dogwood bushes that skirt the water ; but it is not till the lains of the equinox, and its subse- quent frosts, that the glory of the autumnal foliage is seen in all its splendor. " i "r ^ The harvest is now over ; and the fall ploughing has begun with great zeal : by the second week in this month, most of the wheat will have been sown, unless where sickness or other causes have delayed the work. September, like May, is a busy month in Canada. The OOTOBIR. 211 ommences can be cut ill through len cool— and* other iths of the kS possible, al to expe- lome of the lier sorts of [arvest and my sorts of d : the ber- all its glory, rfecting her at the wild squirrels are laying it up y venture to I lively, busy ,ppiest of all the starry or en-rod, lion's- Indian-rice is now ripe, and the squaw goes forth in her light bark canoe, to gather in her harvest— one which, like the birds of tlie air, she gathers, without havmg scattered the seed, or toiled for its increase. ., . . . r. The heat lat is past, a tints steal by outer edges hes that skirt and its subse- seen in all its IS begun with he wheat will have delayed ;aDada. The 1 OCTOBER. There is generally a season of rain daring the last week of Septem- ber, lasting until the tenth or twelfth of October. I'his may be looked for almost as a certainty. The weather generally clears about that time, and frosty nights and mild days ensue. Indian-summer, for the most part, succeeds close upon the rainy season. * Warm, sultry, hazy days. The autumn foliage is fast covering the earth with a thick car- pet of variegated leaves, returning to her bosom that which was de- rived from her, to be again resumed in due season, to form fresh leaves and buds, and woody fibre. How much wisdom may be imparted to us even by the fall and decay of the leaves of the trees ; and to man alone has been given the privilege of looking upon these things with the eye of faith and reason, that by the small and weak things of earth, his soul may be lifted up to Heaven, to adore God the Creator in all his wonks. ^ /. • ,. .• : , ~- The last flowers that lin^-er yet are the Gentians. These belong to I the months of September and October, exclusively, and are among the most beautiful of the Canadian wild-flowers. The large, bright-blue, pinged gentian, may be seen lifting its azure blue and white-fringed bell, by shady banks and open woods, in size vig^ing from the plant of two or four inches in height, to the tall branching one of two and three feet high, with flowers proportionably large. The pitcher- shaped gentian, of deep cerulean blue, closed at the lips, is found in damp spots ; not in the close swamps of the forest, however, but in open places, a little marshy, and among small thickets. The pale lilac whoried Gentian grows more frequently in half-cultivated fields, and waste lands *, while the full, deep-coloured purple of the large bell- flowered gentian, the Calathian violet, is found on dry sandy and gra- [velly soil. This is one of the most beautiful of all our wild-flowei's, land is worthy of a place in any garden; I have seen it in conservatories lat home, tenderly nursed and guarded with care, while here it braves Ithe first chilling frosts, and may be said to lay its head almost on the jlap of winter snows. '■■ ■ ■ '•■V ' •• ■-■ -' ^- •;^- ^- ■ The lovely asters, the late everlasting, the golden-rod, and a few Imore hardy plants, linger on in bloom through the Indiaa-summer, land then wither with the first hard frosts. f M / % 212 FEMALE EinOBANT's GUIDE. It is during the Fall months that the Northern-lights are so fre- quently seen illumining the horizon — a novelty which will attract the attention of the emigrant, and fill him with pleasing admiration. . It is seen at times all through the year, but in September, October and November more frequently, especially before the setting in of the Indian-summer. Early in this month, the root-crops are stored, and such trees planted out, as you desire, in the orchard. t h< too fail forts ; ings an are aliJj have ( a faith I mate, o ton. A NOVEMBER Some khe Spri Our year is fast drawing to a close : all Nature seems preparing forftarlier i the change. The squiri-el and wood-chuck have laid by their storesln May \ of nuts and grain and seeds. The musk-rats and beavers have builtnf May their houses, and the latter have repaired their dams. The summer birds have left us : the discordant cry of the blue jay is heard only at intervals. Only a few of our old feathered friends abide with us, and they seek the warm shelter of the woods, and doze away the long cold winter in silence and gloom. [ong, dr ttentioi ■ony. G November is very unlike the foggy, cheerless, dark, soul-c'epressingjrere rer month, bearing that name in Britain : it often, it is true, wears the garb of winter, but this is by no means a certain characteristic of the season. There are often delightful days of sunshine and clear frost and, in some years, Indian-summer falls into this month, and gives an aspect of warmth and loveliness to the very borders of Winter's frozen garments. The plough is now busy preparing the fallows for the ensuing Spring crops, that the soil may be mellowed by the Winter frost and snow. This work continues as long as the ground is open. The only plants «t|*"bufc now of any interest are the wintergreens. The red berries of the cran- )ntentec berries, and the purple clusters of the frost grapes, give liveliness and beauty to the scenery. We 1 ion of ( he reb€ Wehj ut no vi aromer immer ondiug Spring the ol( DECEMBER. Sometimes this month is open and fair during the first week or so ; but it varies from moderate to intense cold. We must not be sur- prised ai-fincjing the streams ice-bound, the earth hardened into'stone, or deep snow covering the earth ; but this is according to our climate; and to those who look for its approach, and are in any way preparedlligl for its severity, the Canadian winter is a cheerful season. These by turni ouip CLOStNO REltABKS ON THE MONTHS. 213 I have brought my year to its close. Some will think my sketch lights are so fre-ltoo fair a one, becaase they will experience many changes anddiscom- 1 will attract the I forts ; and seasons are brightened or darkened by our individual feel- ' admiration. . It lings and domestic circumstances. To the sad and sorrowful all seasons [)er, October andlare alike gloomy, etting in of the| ' To feverish pulse each gale blows chill." A such treesr ^*^® chosen a medium year from among those of which I have kept » *° la faithful diary, and I consider it a fair average of the Canadian cli- [mate, or of that portion of Canada lying between Toronto and Kings- ton. Above, it is milder; below, colder, but less variable. ;ms preparing for lid by their stores )eavers have built ns. The summer jay is heard only nds abide with us, oze away the loog pk, soul-tlepressing ; is true, wears the laracteristic of the! le and clear frost onth, and gives ani rders of "Winter's the ensuing Spring :er frost and snow. The onlv plants terries of the cran- give liveliness and first week or so J must not be sur-L jirdened into*8tone,j Eng to our climate; lany way prepared Some decided changes I have marked in my time. The year 1834 he Spring came on very early : the snow was all gone in March, and arlier in the sun-exposed clearings : leaves were out in the first week 11 May ; but a severe frost and snow took place on the 14th and 15th )f May, and cut ofif vegetation for a time ; nevertheless, we had a ong, dry, hot Summer, and fine Fall. We then had three successive wet harvests ; which, with a visita- ion of cholera, checked emigration for several years : this, joined to jbe rebellion, proved a great drawback to the prosperity of the co* ny. Good, however, sprung out of evil, and many ills and abuses ire remedied, which might have remained to this day, but for the attention of the rulers of the people being turned towards them. We have had winters of comparative mildness, with plenty of snow, lut no very intense cold. The Spring of 1839 was very early, but the jammer was hot and moist ; and that year we had a long Indian- immer ; while some years we have had scarcely any weather corres- loading to that uncertain season. Spring is the most uncertain of our seasons. The Fall is the Wfet- fst, but often the most delightful of them ; but to such as are of a ontented spirit, there is good at all seasons, and in everything : for I the old poet says— •* Not always fall of leaf, nor ever Spring j Not endless night, nor yet eternal day ; The saddest birds a season find to sing, The roughest storms a calm may soon allay : Thus with succeeding turns God tempers all, . That man may hope to rise, yet fear to fall." • , These lines form a portion of an admirable little poem called " Times J by turns," written by Father Robert South well, who was the victim of lligioui persecution during the reign of Queen Elizabeth. lason. 'fe( *;-•;! t now sttbjoiil a few valuable extracts) selected from some well> written letters, which were published in 1853 as a sapplementary sheet to a newspaper issued in Toronto, entitled the "Old Countryman." These " Letters from Canada" are deserving of a wide circulation, as I think the selections I have made for my readers will prove. The limits of this work forbid my introducing a larger portion of the Valuable matter contained in the original publication. -' 'I EXTRACTS FROM "LETTERS FROM CANADA." " All the favourable impressions of Canada, which I named to jroul before, have been fully confirmed upon a more accurate enquiry mtol her wonderful resources and capabilities ; if there be any country! which deserves to be known at home, that country is Canada. "Wi* seem never to have realized what Canada really is, and have alwaygl thought of her as a desolate and chilly place, the abode of anthro'j pophagi and musquitoes, from whence we got ice and pine timber J instead of which, it is a country about four times the size of the Bril tish Possessions in Europe, producing almost everything which canf minister to the comforts and luxuries of life, and where, within the] ■space of less than fifty years, millions of acres of land have been cod verted from forest and swamps into fruitful and well-cultivated farm& supplying not only the wants of its own rapidly-increasing population] but enabling us to export j)roduce to the States and England to thej value of some millions sterling every year. This, however, it is d& sirable to prove by something more than mere assertion. Canadal has a fruitful soil and a fine climatc'—she has before her a glorioa prospect, and her sons and daughters a lofty mission— she is a landol kindling energies, and of untold and undeveloped resources, whicl will give her soon a place and a name among the nations of the eartiij she entertains a warm and affectionate regard for the " old house i home," and a deep feeling of loyalty towards her Sovereign, and i would have delighted that distinguished Personage could she bar seen the way in which her last Birth-day was celebrated on this sid(| of the Atlantic. " It is truly cheering to see how fondly "home" is spoken of hen for it is by that endearing word that England id known here, m when I say England, I mean of course the United Kingdom, makes my old heart stir within me to hear our far'Off home thol spoken of in the Provincial Parliament and in the shanty of the sej tier. There is indeed a mighty and enduring force in old and earll KST&ACTS fKOM **LttrVt» fttOM CANADA." 215 Tom some well* , Bapplementary Id Countryman. nde circulation, vill prove. The : portion of the AN AD A.* i I named to youl irate enquiry intol J be any countryl pa Canada. "Wej I, and have alwaysl I abode of anthro-j and pine timber J he size of the BriJ irything which caul where, within tbj ,nd have been conf llK5ultivated farmsj reasing population nd England to tha however, it is dej asertion. Canada^ fore her a gloriod ,n— she is a landol 4 resources, whicl ations of the earthi the " old house al Sovereign, andj ge could she havj bMited on this sid^ is spoken of hen 6 known here, aui ted Kingdom. far-ofif home tboi p shanty of the sel rce in old and earl ikisfiociations, which time and distance cannot obliterate or diminish.-^ There is a magic in the word when uttered here which I cannot de« scribe. It is a word that conjures up memories of the past on which the heart loves to linger^— the memory of prayers uttered on bended knees at the, feet of departed pareuts-^who blesred our early and guided our advancing years— when the passions of youth were unsubdued and the principles of manhood unconfirmed. It recals the abode of distant, most loved, and loving friends, and brings back scenes on which the eye has not rested for many a year of anxious struggle and final success. I must tell you a little anecdote on this point which moved me exceedingly. I called, one day, while in the Bush, at the house of a venerable old man of eighty— a soldier and a gentleman— who had been here forty years, and seldom got any tidings from home. I happened to have in my pocket-book a primrose, which dearest ——sent me in a letter, and I placed it on the old man's knee and said, " Did you ever see a flower like that ?" The old man took it up and when he recog* nised it he kissed the pale flower over and over again, and bending his aged head he wept like a child, so long and so violently that 1 was alarmed. Who can tell what thoughts this little flower awakened in the old man's mind ? The thoughts of some shady lane, perchance, near the nnforgotten home of his childhood— •• The first love-beat of his youthful hetrt." ft mother's gentle look, a father's word of approbation or sign of reproof ; a sister's gentle love, a brother's fond regard, handsful of flowers plucked in green and quietmeadows— birds' nests admired, but not touched— the Sabbath call to prayer and praise. It was too sacred a sight for a stranger's eye. I don't ihiiJc he could have spoken, I am sure I could not. So I wrote in pencil a few words promising to see him again, and, if we should be both spared, that he should next spring, have a pale memorial of spring and home from the same green lane as the one which had, much to his honour, elicited, "A Soldier's Tear." In order that you, and other friends at home, may known how thii Province is divided, I send you a small diagram. 4th. SttW "TT— T 6 1 s in The dark lines, running North and South are road allowances, and called Concession lines, the others are side lines, the smaller lines are 21S FEMALE EMIOBANT's GUIDE. I . I the division of each block into 200 acre lots, which are all numbered; and, on asking, you would be told that " the Old Countryman lived on Lot 3, on the 4th,'^ meaning the 4th Concession. Another thing has surprised me, and I want much to have it explained, viz., why a Meuical School, conducted here by very eminent members of the profession, was done away with. Canada is a very healthy country, no doubt, but accidents and diseases must happen ; and nothing can be more important to a community than that we should have well informed, well instructed and cultivated medical men, to whom to entrust our lives and limbs. If any one will send me a temperate history of this matter you shall it ; but there must be no personalities beyond those which are necessary to elucidate the matter. There are some cases of personal hardship connected with the matter I know of, where medical men having given up their private practice to become professors in the medical school, have little left them but hearty sympathy, blighted hope.s ruined prospects, and severe, though silent^ suflfering. The consumption of timber here is most wonderful, and I shall write to you more at length on this subject There are scarcely any hedgerows here, and the long dreary miles of roads and fences, made of what are called snake fences, give a cold look to the country. There is also a sad want of clumps of trees for shade, and shelter also, about the homesteads. With the early settlers every tree was a weed of gigantic growth. "Down with it" was the universal motio. Many persons hav^ wasted and burnt timber to the value of the fee simple of their estates. The side lines are singularly \(fUg and dreary roads, and have not the advantage of the " long perspective view, with a church at the end of it"— the definition of a College Fellowship. I submit the following sketch very respectfully to the pathnnasters, and fence- viewers of Canada^ and I leave tnem to consider which side of the road looks best A CANADIAN SIDE LINE. . / • AS IT IS. AS IT JIIOHT BE. I numbered; ryman lived to have it very eminent ada is a very lust happen ; than that we medical men, nil send me a I must be no te the matter, th the matter vate practice left them but evere, though « d I shall writ© r dreary milea es, give a cold ps of trees for ith the earl^ Down with it" jd and burnt and have not church at the I submit the d fence- viewers the road looks EXTRACTS FROM ** LETTERS FROM -CANADA." 217 E. There is glorious fishing and shooting in this country. Fish abound everywhere. ■ has caught them by the hundred weight on those lovely lakes, Simcoe and Gouchtching. This is a beautiful and en interesting spot, and if there were hotels afibrding good accommo^ dation at Atherley and Orillia, lots of people would go there. We shall soon be within three hours of it by the Northern Railroad, and a Steamer in connection with it. The interests of the public and the railroads are identical, and we are looking forward to increased and cheap facilities for locomotion by the issue of season, day, and return tickets ; and a reduction, by means of the railroad, in the price of cord-wood, which is now five dollars a cord here, and only one dollar on the lake shores of Simcoe and Couchiching. We shall soon see houses on the Une of railroad, as we have at home; and writing of this, there'are two classes of houses wanted here, some of about £26 per annum, for the gentry, and some of much less rental, for mechan- ica If the former could be had, many families would resort here to educate their children. They should be brick or stone houses, wooden houses should be discouraged, and, in some places, strictly /or ito^n/ At Mara and Bama we saw many Indians, of whom I will tell you more hereafter. Poor Indians 1 the White Man has brought them idisease, and taught them drunkenness, and they are dying out fast. Small Pox is very fatal to them. I do hope that the Indian Presents may not be discontinued, at least suddenly. Even now the subject is forming matt^ of discussi(Hi at their Council, and they talk, poor simple-minded harmless, creatures, of sending a deputation to their Great Mother ! Canada ! thou art prosperous and prospering, set not vour heart too much on riches 1 The Lords of the Soil have lost their hunting grounds and even the birch bark for their frail canoes is getting scarce. There will soon be no place for the Bed Man's foot or the free bird's wing. You have asked for their broad lands and they have given them. What have you given ffiem ? Disease, and Whiskey and Death ! I saw tite bereaved parents of a young Indian, who was drowned when drunk, bending meekly in a Christian Church at Orillia, with a devotion that might be imitated by many a white Christian. The mourners were an Indian Chief and his wife. On my pointing the next day to the crape on his hat, he said with a tone of grief . and resignation I shall never forget :— " Mine firstborn ! Whiskey too much 1 Drowned I" Let them be weaned by kindness and persuasion from this horrid vice. Give the poor things their presents yet for a few years. Earth is ikeir school as well as ourt. Heaven their Home ai much as ours ! Fit them for both ! England and Canada should never forget the time when the Bed Man was their Ally, and fought and bled in the fore front of many a tricken field ; and now when they are comparatively a " feeble folk," heir good services should aot be forgotton for the sake of a few •'i , 218 fsxjdub XHicmitt B ouxm. thousands a year. When National Faith has once been fAtigbti or implied to anv contract, it should never he btokeitf aad the vt^ne of the pledge will be measured and estimated bj the nlagnitade add character of the nation giving it I will condade this letter with ao interesting anecdote on this subject St George's day was this year celebrated In a v6ry gratifyltig way, Ht New York, by Americans and EtigliSh. In replying to a Toftst, Migor Spragne, of the U. S. army, said : — •* Some ^cars ago I Was engaged in removing some Indians beyond the Mississippi, and onie day when encamped I saw a parW appf oaching me. I took my glass and found they were Indians. I sent out an Indian with the Skirs and Stripes on a flag, and the leader of the Indians immedititely dis- played the BeDvCross of St. George I I wanted him to exchange flags, but the Savage would not, for said he — ' I dwell near the Hudson's Bay CompanjI and they gave me this flag, and th^y told xtie that it came from my Great Mother across the great watei^, Imd would protect me and my wife and children, Wherever we mi^ht go. i have found it as the White Man said, and I will never part un^ if!'" " I could not," added the gallant officer emphatically, " but admire the feeling of confidence and the sentiment." I hope these letters wont tire you, but Canada is an exhaustleto theme, and well deserves to be examined throughout and known. She presents a vast opening to the agriculturist, a most interesting field of study for the botanist, the naturalist, the gedegist» and an interMkidg and muc!i needed mission for th6 Divine. . , Ton must bear in mind thai when I name the price of any CsHadiliD produce, the sum named is fn currency, unless I distmctly e411 it sterling value ; the simple way to bring which into sterling ibon^y is to deduct one fifth." .1' ' si I 1 have now brou|^ht my labours to an end, and will cid&b mi bobk with some lines, which, though copied from a translation of a Ohin^ poem, appear to be well suited to the flourishing state Of the Ganadfab colony :-~ ^ i^V^:, > .r Where ■pades grow bright, and idle sWordsJ^w dull, r Where jails are empty, and where baros are full ; Where churchyards are with frequent feet outworOt Law courts are weedy, silent and fbflorn. Where doctors foot it, and where farmerh rid«. Where tige aboucds, and youth ii mu^H/'^dk Where these signs be, they clearly iuilcate, A happy people and well governtd state t «r n. i:-I, 1 .1 . 'iXHA ^ui -.1 ilW .-i Hf'^S m |)]«dgiefl or the Vf^ue of ignitade add letter with ao patifyliigway, igtoaToAstr irs ago I was dppi, atid one took my jlass ith tbe Stdrs mediately dis- to excnange veil near tne atbfeytoldme t watert, and we might go. partwmitP" , "but admire ftn ekhanstlMs tdkno'v^n. She i^sting field of I an interMting fanyCtuai istrnqtly eftll it eriing Uiion^y i& |] clds6 mibobk •n of a Uhiii^^ >ftlieOaliadrttt» dull. V^* f 4-^ sail it **'*V ' iv '■ . A, i.: i\ '■ . V' THE GHAVES OF THE EMIGRANISL ^ Thej sleep not where their fiathers sleep, Iq the villt^ge churchyard's bound f They rest not 'neath the ivied wall, That shades that holy ground. Not where the solemn organ's peal. Pours music on the breeze, - Through the dim aisle at even houi^ And swells amid the trees. * Not where the turf is evergreen, ■ ' " And spring-flowers blossom fair, ^ Upon the graves of the ancient men, "^ Whose children sleep not there; ' Where do they rest, those hardy men, "^ • Who left their native shore ? * To earn their bread in distant lands, Beyond the Atlantic's roar ? . ' They sleep on many a lonely spot, " ' Where the mighty forest grew. Where the giant pine, and stately oak, / A darkling shadow threw. ^ The wild bird pours her early song. Above their grassy graves ; And far away through the stilly night; Is heard the voice of waves. . And the breeze is softly sighing. The forest boughs among, , With mournful cadence dying, , Like harps by angels strung. And lilies nursed by weeping dew. Shed here their blossoms pale ,• And spotless snow-flowers lightly bend, Low to the passing gale. The fire-fly lights her sparkling lamp. In that deep forest-gloom ; <, Like Hope's blest light that breaks the night And darkness of the tomb. M'i ■:l FUCAXJE naOBANT's OUIDI. The mossy stone, or simple cross, * Its silent record keeps, Where mouldering in the forest-shade, The lonely exile sleeps. fJVoMM* Old 0»Hntrfmam.) A SONG FOR CHBISTMAa THX OLD HOLLT-TBEE. Oh I the old hol]y4ree is a beantiful sight. With its dark, glos^ leaves, and its berries so bright ; It is gay in the winter, and green in the spring. And tlie old holly4ree is a beautifol thing. It gladdens the cottfge, it brightens the hall, ' For the gay holly-tree is beloved by ns all : It shadows the altar, it hallows the hearth—- An emblem oi sacred and innocent mirth I Spring blossoms are lovely, and sasuner flowers gay ; * "Bvl the chill winds will wither and chase them away ^ Bat the rude blasts of Autumn and Winter may rave In vain round the holly, the holly so brave I Though the " fine old EngHsh t'^^ntleman'^ no longer now is seen ; And customs old have passed away, as things that ne'er have been ; Though wassail shout is heard no more, nor raissletoe we see; Yet they've left us yet the holly-green, the bonny holly-tree 1 Oaklandst Bice Lake. 0. P. T. i ,- \ e low IS seen ; ne'er have been ; & we see; lly-tree I 0. P. T. MEMORIES OF CHRISTMAS DAY IN THE BACKWOODS. When first I came to Canada, I was much surprised at the cold indifference which most people showed in their observance of Christ- mas day — ^with the exception of the then few residing English families, the church was scantily attended. For in those days there was no dressing of the houses or churches with evergreens as is now so generally the custom, (long may it continue) ; and I missed the heart- felt cordiality that seems on that sacred day of Christian gladness to overflow all hearts, and break out into smiles of loving kindness to the poorest and least cared for of our fellow creatures. There be many — who with a scoffing eye look upon the decoration of our hearths and altars on that day, and loudly condemn it as a rag of Romanism. But are we really better Christians for casting aside all those old customs, that tended to hold us in thebond of unity and Christian love ? I cannot but think that this old custom had its origin in the palm branches, that were strewed in the way of our Lord when the multitudes cut down branches from the trees, and strewed them in the way, crying "Hosannah to the son of David." Did Christ reprove the people for this simple sacrifice in honour of him ? — Why theu should our observance of this old custom draw down upon us the rebuke of our neighbours ? I remember the first Christmas day I passed in Canada — ^being laughed at because I wandered out on to the plains near Peterboro', and brought in a wreath of the boxleaved trailing wintergreen (which with its scarlet berries reminiled me of the varnished holly with wli'.ch we were wont to garnish the old house at home), and hanging it over the mantel piece, and above the picjtures of my host's parlor, in honor 4 FEMALE EMIOBAirr a OUIOS. ^:t: or the day. It seemed to me these green branches might be held as emblems to remind us that we should keep faith bright and green within our hearts. But while the nativity of our Lord was little regarded, all its honor and glory was conferred on the New Year's day. This is with the Canadians the day of days. The world claims that, which used to be given to Christ. The increase of British settlers however has done something towards restoring a Christian feeling among us, and now our churches are duly dressed with evergreens, our hymns and anthems sung, and our friends and families meet together as of oid. I remember one Christmas day in the Bush. It was the year after the memorable rebellion in Canada: my brother-in-law had been appointed to a company in the Provincial Battalion then stationed in Toronto ; my sister who had remained behind with her infant family was alone, and we were anxious that she should spend this day with us, and that it might look more like an English Christmas day, I despatched Martin, the boy, and old Malachi, the hired man, to bring a sleigh load of evergreens, from the swamp to dress • the house with, but when all our green garlands were put up, we missed the bright varnished holly and its gay joy-inspiring red berries, and my English maid Hannah, who was greatly interested in all our decorations, remembered that there were high-bush cranberries, at the lake shore, and winter greens in the swamp, but these last were deep beneath a covering of two or thiee feet of snow. With the red transparent berries of the cranberry we were obliged therefore to content our- selves, and little Katie brought her string of coral beads and bade mo twist it among the green hemlock boughs, clapping her hands for joy when she saw it twined into the Christmas wreath. Then we sent off the ox sleigh for my sister, and her little ones, for be it known to you, my reader, that our settlement in those days was almost the Ultima Thule of civilization, and our roads were no roads, only wide openings chopped through the heart of the forest, along which no better vehicle than an ox sleigh could make any progress without the continual chance of an overturn. We bush- settlers were brave folks then, and thankfully enjoyed every pleasure we could meet with, even though we had to seek it through means so humble as a ride in a rude vehicle like an ox sleigh, through the wild woods, with the snow above, and the snow below, and in good truth many a pleasant ride have we enjoyed travelling through that dim forest,through bowers of snow-laden hemlocks and dark spruce, which shut us out from the cold wind, like a good fur-lined cloak. Reposing on a bed of hay covered with buffalo or bear skins, or good wool coverlets, and wrapped in plaids, with well wadded hoods, we were not a whit less happy than if we had been rolling along in a gay carriage, drawn by splendid horses, instead of the rudest of all vehicles, and the most awkward and clumsy of all steeds. At night MEUORIES OF CHBISTMA8 DAT IN TBE BACKWOODS. be held as and green ed, all its rhis i3 with hat, which something ar churches 3 sung, and e year after ' had been stationed in nfant family lis day with tmas day, I n, to briQ}^ a house with, J the bright my English decorations, e lake shore, ?p beneath a transparent content our- and bade me lands for joy r little ones, in those days )ads were no if the forest, d make any We bush- rery pleasure igh means so >ugh the wild in good truth igh that dim jpruce, which ak. bear skins, or 'added hoods, Qg along in a rudest of all is. At night oor lamps, the pale stars and the moon, walking in brightness in the frosty sky, casting quaint shadows of gigantic form across the snowy path, or wading through misty wrack or silver-edged cloud. A glorious goose fattened on the rice bed in our lake, was killed for the occasion: turkeys were only to be met with on old cleared farms in those days, and beef was rarely seen in the back woods,— excepting when some old ox that was considered as superannuated was sL ightered to save it from dying a natural death. Remember this was sixteen years ago, and great changes have taken place since that time in the condition of all ranks of people in the Province; now there are luxuries, where before necessaries were scarce. However there wa§ no lack of Christmas cheer in the shape of a large plum pudding, to which our little ones did ample justice. A merry day it was to them, for our boy Martin had made them a little sledge, and there was a famous snow drift against the garden fence, which was hard packed and frozen smooth and glare — up and down this frozen heap did James and Kate with their playmates glide and roll. It was a Christmas treat to watch those joyous faces, buoyant with mirth, and brightened by the keen air, through the frosty panes; and often was the graver converse of the parents interrupted by the merry shout and gleesome voices of their little ones; and if a sadder train of thought brought back the memory of former days, and home, country, and friends, from whom we were forever parted ; such sadness was not without its benefit, linking us in spirit to that home, and all that made it precious to our hearts ; for we knew on that day our vacant places would be eyed with tender regret, and "some kind voice would murmur, ' Ah would they were here.'' ' That night unwilling to part too soon, I accompanied my sister and her little ones home. Just as we were issuing forth for our moon- light drive through the woods, our ears were saluted by a merry peal of sleigh bells, and a loud hurrah fiteeted our homely turn-out, as a party of lively boys and girls, crammed into a smart painted cutter, rushed ^ast at full speed. They were returning from a Christmas merry-making at a neighbour's house,where they too had been enjoying a happy Christmas;- and long the still woods echoed with the gay tones of their voices, and the clear jingle of their merry bells, as a bend in the river-road, brought them back on the night breeze to our ears. There then we were breaking the Sabbath stillness of the dark forest with the hum of joyous voices,and the wild bursts of mirth that gushed forth from those glad children, who had as yet known little of the cares and regrets that later years bring with them as the inevitable consequence of a mature age. But soon overpowered by excess of happiness, and lulled by the low monotonous creaking of the runners of the sleigh, and heavy footfall of the oxen, one by one, our happy companions dropped off to sleep, and we were left in silence to enjoy the peculiar beauties of that snow clad scene, by the dreamy light that stole down upon our narrow road through the snow laden branches above our rsMALE smigrant's quids. I • i;-:i heads. And often in after years, when far removed from those forest scenes, has that Christmas night returned to my memory, and still I love to recall it for it, brings with it the freshness of former days, and the array of infant faces now grown up and fulfilling the state of life into which they have been called by their Heavenly Father. 0. P. T. Christmas, 1853, Oaklands, Eice Lake. INDIAN SUMMER._ This mysterious second summer comes for a brief season to quicken the vegetation of the new sown grain, and to perfect the buds that contain tho embryo leaves and blossoms of the future year, before the frost of winter shall have bound up the earth with its fetters of ice. The misty warmth of the Indian Summer steals drowsily upon our senses. We linger lovingly over each soft day that comes to us, folded in a hazy veil, and fear each one will be the last They seem to us " Like joys thai linger as they fall, Whose last are dearest." — We watch with- anxious eye the sun go down in the smoky horizon, and wonder if we shall see another Indian Summer day arise on the morrow. The earth is rendering up her increase on nature*3 great altar, giving back to us some of the teeming warmth that she had collected during the long hot days of July, August and September. It is natural to suppose that the mist that softens the atmosphere at this peculiar season arises from vegetable decomposition. Or may be it has its origin in a remoter cause : the commence- ment of the polar winter. This subject has puzzled wiser heads than mine; therefore I will dismiss that part of my subject to the natural philosophers of this enlightened, Ifeasoning age. Among the peculiarities of this season, may be noticed, frosty nights, followed by warm soft days; sometimes a hot stirring breeze comes oil about noon, at other times a stillness almost sultry continues through the day. From notes made in my journal during a succession of years, I have remarked that the Indian Summer comes on directly after the rains which prevail during the equinox, and the first two weeks in October. From the tenth or 15th of October to the first week in November, I should fix as the usual period of Indi/in Summer. Old settlers say that it comes earlier now than in former years. The date used to be as late as the 20th of November, but it is rarely so late now, whate\ er be the cause. The Northern lights are frequently seen about the commencement of the Indian Summer, often being visible for many successive nights. The termination of this lovely serene season is very f:enerally accom- panied with a tempest, a hurricane, a violent rain, ending in snow and sharp frost. ^ A peud m INDIAN-SUMMER. ThoTigli SO lovely to the senses, it is not always a season of health:: autumnal fevers and agues, with affections of the chest, are common. Nevertheless, this Indian-Summer is hailed by the Indian people with joy. It is, emphatically speaking, indeed the Indian's Summer — his •own peculiar season — his harvest in which he gathers in the winter- stores. At this time the men forsake the villages and summer-lodges, and ■go off to their far-off hunting-grounds, for venison and furs. Now is their fishing-season ; and it is in the month of October, that Uie lakes swarm with myriads of wild-fowl. The term Indian-Summer, always sounds to me as so expressive of the wants, habits and circumstances of the race. Their summer is not our summer. Like the people it is peculiar to this continent.— T^y reap while we sow. While theif collect, we scatter abroad the seed for the future harvest It is by minute observation upon the objects with whicli he is most familiar, that the Indian obtains his knowledge : — a knowledge which* has hitherto been sufficient for the supply of his very limited wants. He knows by the thickness of the down on the breasts of the wild fowl, and the fur of his peltries, whether the coming winter will be a severe one or otherwise. By the number of small animals that con- gregate in their several haunts, and the stores which they lay up, whether the season will be of longer or shorter duration. By the beavers repairing their dams ; and the muskrat"" building their houses earlier than usual, that the cold will also set in early. In all these things the Indian trusts to the instmct of the lower animals, which is a knowledge given from God above — a great gift to h^lp the weakest of his creatures. * The unlettered Indian, in the simple faith of his heart, believes that the Almighty Creator — whom he adores as the Good Spirit, speaks to his creatures, tells them of his will, and guides them how to act, and provide for the winter's cold, bo it little or be it much. A great deal of the fruitfulness of the next y^r's harvest, may de- pend upon the length or shortness of the Indian-Summer. It is during this season that the farmer stores his root-crops, and prepares his fallow lands. If, as it sometimes happens, the Indian- summer is short, and early frosts stop the ploughing operations, the Spring crops must suffer. * " God's gift to the weak :" as says Mrs. Southey. FEMALE EKIGIBJLSTB GVTDIL '■■i 1 1. Therefore the thoaghtfol settle naturally regards tbe leDgtb of f^ IndiaB-sammer m a great blessing. ^ . Nature hits now exhausted her rich store of bnds and blossoms.— The rains and winds of October have scattered the last bright leaves upon the earth. The scarlet maple, the crimson oak and cherry, the dark purple of the black-ash, the lighter yellow of the birch and beech, lie withering at our feet— 'Hhe fading glories of the dying year.'" Is there nothing bat sadness and decay, in those fallen leaves ? la those grey, leafless branches, through which the wind is sighing a re- quiem over the faded Sowers and foliage 7 In yon grey dder, those round knobs contain the embryo blossoms^ closely packed like green i^eds ; yet each tmy flower-cup is as perfect as it win be In the month of Maj ;--"it is only abiding its time I Yes, truly, there is much of hope and promise, revealed to us at this season. There is a savour of death ; — ^but it is a death unto Life t Look on those broad fields of emerald verdure, brightening into pring-Iike beauty, with the rays of the noonday sun. Do they not Bpesk to us ctf the future harvest-— of the fruits of the coming year, which the harvestman is to reap. He, too, must bide the time : fir^t the blade ; then the ear ; then the ripened grain ; then, again, the seed cast upon the earth — ^the re- newal of his toil and his trust. Thus, then, we perceive that the Fall of- the year is the renewal of Hope. In its darkest gloom, there is ever a gleam of sunlight, pointing onward to future joys. — Revised from the wiginal topy pvblished m the Old CoMntrymatit JVov, 2d, 1853. \ '^ B length of f%e Qd blossoms.— jt bright leaves indenerry, the the birch and 18 of the djing en leaves ? In is sighing a re- Tey elder, those bcked like green be in the month here is much of re is a savoor of irightening into 1. Do they not he coming year, in the ear ; then e earth-^the re- ive that the Fall b gloom, there is } ^oya.'— Revised rymaHt JVpv, 2rf, THE SCOTTISH EMIGRANT'S SONG. She turns her wheel wi busy hand ^ But her thoughts are far away "Mid the bonnie braes o' her native land, While she sings this simple lay ;— ^•K " I think upon the heathery hills , I ay hae lov'd sae dearly, 4 I think upon the wimpling bum That wandered by sae clearly. The little gowans tipped wi dew That 'mang the grass shone brightly ; The harebell waving in the breeze That bowed its head sae lightly. • The lavrock singing in the cloud Wi' note sae blythe and cheery, That made my heart forget its load 0' grief and care sae eerie. I think upon the moss grown grave 0' those sae dear to me Wha' slumber in the auld kirk yard— My bonnie baimies three. An' I would gie a mint o' gowd— If gowd were mine to gie — To wander through that auld kirk yard Thae bairns' wee graves to see." She ceased her sang — the briny tears Fell frae her glistening ee— For her heart throbbed fast as she thought upon These graves ayont the sea. ' f CONCLUSION. And now, having touched upon almost every subject likely to prove useful to the emigrant's wife or daughter, in her Canadian home, I will take my leave, with the sincere hope that some among my readers may derive profit and assistance from the pages, which, with much toil and pains, I have written for their instruction. Very happy I shall be, if I find- that my labours have not been entirely fruitless, and that my little book has been indeed, what it professes to be, a Guide and a Friend to the Female Emigrant. • If I have sometimes stepped aside to address the men, on matters that were connected with their department, it has still been with a view to serve their wives, daughters or sisters ; and such hints I hope may be well taken, and acted upon, for the ultimate benefit and com- fort of all. In writing this little book, I have been influenced by no other desire than that of benefitting my countrywomen, and endea- vouring to smooth for them the rough path which I have trodden be- fore them, and in which, therefore, I may not be an incompetent guide. ' . I have urged upon no one the expediency of leaving their native land ; but I have laboured to show them that Canada, especially the AVeatern or Upper portion of the Province, is preferable in many res- pects, to any other country to which they might feel inclined to turn their steps. Here the capitalist will find safe investment for his sur- plus wealth : the agriculturist will find a large field open to him, for the exercise of his knowledge, with a ready market for his produce, and the protection of a mild government, under the name of Her ^\hom Britons delight to call their Queen.. ITcrc the labour of the poor man is amply rewarded, and he has ii in his power in a few I years, to become independent, and owe no man anything but that debt of brotherly love, which all Christiana are bound to pay to each other. '-K FffMALE EMIGRAMT^S GUIDB. ■ S^ > ■, W i> fei It is a pleasant thing to contemplate the growing prosperity of a new country. To see thriving farmers, with well-stored barns, and sunny pastures covered with flocks and herds ; with fruitful gardens and orchards, extending over spaces where once lay the trackless and impenetrable forest ; and to reflect that these things have been the result of industry and well-directed energy ;--that by far the greater number of the men who own these blessings, have raised themselves from a state of abject poverty to a respectable position among their fellow-men. The Irish emigrant can now listen to tales of famine and misery endured by his countrymen, while he looks round with complacency and contentment upon his own healthy, well-fed, well-clothed family, and thinks how different is his lot from that of his less fortunate bre- thren at home. He sees his wife and children Warmly clad with the wool spun from .the fleeces of the flock before his door ; fed by the produce of his farm ; and remembers the day when be landed in the strange country, hungry, naked, fi>rlom, and friendless ; with drooping head, and crushed heart— scarcely even daring to hope that better things were in store for him and that pale, wasted creature at his side, his partner in misery and despair. How many such have I seen and known ! How many of those who came to this Province eighteen years ago, under such sad cir- cumstances as I have described, were among the settlers who came forward, with willing mind and liberal hand, to ofi^^r their subscrip- tions towards the relief of the famine-stricken Irish peasantry, in those sad years when a funeral pall seemed to have fallen over their native land. Do not iheae facts speak well for Canada ? When I cast my eyes over this improving country, and behold such undoubted proofs of the prosperity of its inhabitants, I cannot but rejoice and feel glad in my very heart, that such things are ; and na- turally wish that the poor among my countrymen and women, were as happily situated as those I have described. Let- me add yet a few words ere we part, on a subject that doubt- less is very dear to you— I mean your Church. If your lot be cast as a resident in any of the towns or villages, of which now there are CONCLUSION. (rosperity of a ed barns, and fuitful gardens J trackless and have been the far the greater sed themselves >n among their ine and misery t,h complacency ■clothed family, I fortunate bre- wool spun from produce of his itrange country, ping head, and tter things were side, his partner r many of those der such sad cir- sttlers who came Ir their subscrip- sasantry, in those over their native and behold such nts, I cannot but ngs are ; and na- i women, were as bject that doubt- ' your lot be cast ch now there are so many ; or in the long-cleared and populous portions of the Pro- vince ; you will find churches and ministers of every denomination ; with ready access to Sunday-schools, for the better instruction of your children : in the cleared townships services are held at stated times, in the school-houses, of which there are one or more in each section o^every township : but you may be far from a church, and your op- portunities may be few and far between, of attending divine worship. Nevertheless, suffer not your God to be forgotten in the lonely,wilder- ness ; for you have need of his fatherly care ovei you and yours. — His ear is ever open to hear, and his holy arm stretched over you to save. He is at hand in the desert, as well as in th« busy city : forsake him not, and bring up your children in his love and in his ways ; so shall his blessing be upon yourselves and your substance. The first church in which I bent my knee in heartfelt thankfulness to the Almighty, for his saving care over me and my. husband, in preserving us from the perils of the great deep, and the perils of the pestilence which had brought me down very low, almost to the very gates of Death— was in a log church of the rudest description ; and subsequently, it was in a barn, where two of my elder children were baptized by the good rector of Peterboro', long since called away from his pastoral labours by his Heavenly Master. But there was no lack of reverence among the little flock in the wilderness, who were gathered together that day ; for they felt that the rudest building can be made holy by the invisible presence of that Great God who has said, " Where two or three are gathered together in my name, there am I in the midst of them." On that very spot, or within a few yards of it, the walls of a stone church are raised, and it will not be without a missionary of the Church, to administer the holy ordinances : so you see that while we were yet but a little flock, scattered and without frequent means of obtaining religious instruction, there were those who cared for the spiritual destitution of the poor colonists in the Backwoods ; and many liberal donations were sent from the mother-country for the erection of this church : many others in like manner, have been built by funds supplied from England, and this fact will, I hope, encourage and cheer those whose first settlement may be made in remote and >^ If FEMALE EMIGRANT 8 GUIDE. less-favoured situations. It is also encouraging to the poor Cana- * dian emigrants to know that kind and pious hearts care for them. ^ , Much has been ettected by the government with respect to the es- tablishing of schools in every township and in all the principal tow»s; and much improvement will yet be made ; for we are what the Yan- kees would call a progressing people, and must go fortvard, till a satisfactory system of education has been established in the country, to meet this great want. And now, farewell ; and I trust you will find kind hearts and friends, and much prosperity, in the land of your adoption ; never forgetting that you still belong to that land, which is the glory of all lands, and are subjects to a mild and merciful Sovereign, who is no less beloved in her Province of- Canada^ than she is by her loyal peo- ple of Britain. % il' «i;*fe>'*.xi^>*-<%iu <" he poor Cana- jarts care for spect to the es- )rincipaltowis; what the Yan- fortvard, till a in the country, ind hearts and Joption ; never the glory of all 'eign, who is no y her loyal peo- u^^- m (A t— I !^ P5 O < « ^ M APFENDIX. CO o < b O m < m ifc O m I ►*< 3 O To o r: 3 a E a H bo 1 1 g • i-H CO o I C "CO "3 "O "^ "13 ' ; o o o '.£ -o — K in QQ OQ --( N. 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Cents. d. \ equal to 5-6 3-5 ♦• 1 1 " 11 11-5 '• 2 n iiJ 1 4 5 3 2 3i 2 2-5 4 2.i 4 1-6 3 5 3i 5 5-6 3 3-5 G 4 (!3 4 1-5 7 4i 7i 4 4-5 8 5 8J 5 2-5 9 5J 9 1-6 6 10 6.i 10 5-5 6 3-5 U 7 113 7 1-5 12 74 I2i 7 4-5 13 8 •. wn 8 2-5 -.14 8J 14 1-6 9 15 91 15 5-6 9 3-5 16 10 I6i 10 1-5 17 lOi 17J 10 4-5 18 U 18J 11 2-5 19 Hi 19 1-6 S] s. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.1 11.1 12. 13.1 14. 15. 16.1 17. 18. 19.1 2j, APPENDIX. ) CENTS, R. • ^oronto.) Cents. to 20 ...'2i ...21! ....2-2 ..--2:} ....23J ....24 25 ....26 2G5 iV .--.27 J ...-28 ...-28 J ..--29 m -.--31 .....Sin 32 324 33 33 J 34 35 36 361 ..--37 ....37i -.-.38 ..--38 J ....39 ....40 ....45 50 61) 70 80 90 ....100 TABLE FOR CALCULATING THE DIFFERENCE BETWEEN STERLING MONEY AND CURRENCr. One Pound Sterling equal to One Pound Four SkUUng* and Four Pence Currency, PENCE. Stg. Currency. d. £ s. d. 1 li 2 2i 3 3| 4 5 5 6t 6 7J 7 9 8 10 9 114 10 1 ol 11 1 IJ 12 1 3 SHILLINGS. 8. £, a. d. 1 1 2| 2 3 5i 3 3 84 4 4 10| 5 6 1 6.....0 7 .31 7 8 6i 8.....0 9 9 9 10 Hi 10 12 2 11 13 41 12 14 7J 13 15 104 14 17 1 15 18 3 16 19 51 17 1 84 18 1 1 lli 19 1 3 ll 2J I 4 4 POUNDS. Stg. Currency. £ £ a. d. 1 1 4 4 2 2 8 8 3 3 13 4 4 17 4 5 6 18 6 7 6 7 8 10 4 8 9 14 8 9 10 19 10 12 3 4 11 13 7 8 12«....14 12 13 15 16 4 14 17 8 15 18 5 16 19 9 4 17 20 13 8 18 21 18 19 23 2 4 20 24 6 8 21..— 25 11 22 26 15 4 23 27 19 8 24 29 4 25 30 8 4 25 31 12 8 27 32 17 28 34 1 4 29 35 5 8 30 36 10 31 37 14 4 .32 38 18 8 33 40 3 34 41 7 4 35 42 11 8 36 43 16 37 45 4 P ^UNDS. Stg. Currency. £ £ a. d. 38 46 4 8 39 47 9 40 48 13 4 41 49 17 8 42 51 2 43 52 6 4 44 53 10 8 45 54 15 46 55 19 4 47 57 3 8 48 58 8 49 59 12 4 50 60 16 8 51 62 1 52 63 5 4 53 64 9 8 54 65 14 55 66 18 4 56 68 2 8 57 69 7 58 70 11 4 59 71 15 8 60 73 61 74 4 4 62 75 8 8 63 76 13 64 77 17 4 65 79 1 8 66 80 6 67 81 10 4 68.... .82 14 8 69 83 19 70 85 3 4 71 86 7 8 72 87 12 73 88 16 4 74..,. -90 8 POUNDS. Stg. Currency. £ X a. .d. 75.. 76.. 77.. 78-. 79.. 80.. 81.. 82.. 83- 84.. 85- 86- 87.. 88- 89.. 90.. 91.. 92.. 93.. 94.. 95.. 96.. 97.. 93.. 99.. 100.. 200.. 300.. 400.. 500. 600. 700. 800. 900. 1000. 91 5 92 9 4 93 13 8 94 18 96 2 4 97 6 8 98 It 99 15 4 100 19 8 103 4 103 8 4 104 13 8 m 17 107 1 108 5 109 10 110 14 111 18 8 113 3 114 7 4 115 U 8 116 16 118 119 4 120 9 121 13 S43 6 365 486 13 608 6 730 Q 851 13 973 6 8 1095 1216 13 4 4 8 4 8 4 8 4 >! ^1 *» >4. "U ... t: I FXBflLS naOiRASl^B GUIZIX. 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I"'' i^ IhK: .2 o is oj a: V >,^ S 5:^ 53 o « o I. « I.. § 2 -^ « " « o a •« -, ."O 4> ?; £ Bt o P « J3 « 0) cd J3 u — e s - H O Q.O S.S J jS • 08 *** t2 %.2i w<««> t:iO. x> > « b >.ti' r? s •-• 00 SSjO .-Scq-yaoo- .1:0.2 c5-2 O *» «^ fc-p bo .2 «8 w - V u o c (J a. a< >> Mi^M V bfi HI eg Q.^ bO ^ JJ.2 fe (b m5 -^BtAJS a.v a a = 02 wr-a >-s..2 as *_ 0) a> O 00 OB' J3 »:^ «S-£ S 4; b - o-e s-S o*- d M V o ,0^ HSi: :iss-s .|5J? «- «* aigs.2 p-5 o.a<; - o B a — ttj «» «Tr!'s ^ O CJ3 ao 4) ^.2Jti P e B £ o >» p 4» o i-J' V irt *^ ^ "^ ^=3 * r 2 tai 08 .'S S S o i"'? l« C4)-"B>-*>>ctf e p S^U bo^ t' rt u ^ tFH " k« 1h > i> a ^5 "^ ** « r^ S cd aS ,«a 4) 4, 4) o -■ o *■ « E 5 S£-5-2.S ? -s „ riEL-H ?! ., — 5 « s e E's 22 "^o'i-o^ 7) P WW ^ a — .0 ~ w-2:5:S § £« U 4) U3 - TS 3 O a s- ^ O* 41 4> ♦TTS «) a 2 "^ o s 4; g ^ ^ W r> n .S '« cOh * uj n) o tf s « 2 J « eq -s 4, s. W J- g-O M O »- »*l aj 5 fc- •-• M 4,^ O 2 t)M o HO 1 1 1 1 2 3 3 S csuaC 'S3sr-< cd^ oo« a AFPENOIZ. GENERAL TABLE OF LAND MEASURE. 02.7264 Sq. Inclieit= 1 Sq. Link. 114 = '2.;i950 = 1 Sq.Foot. litftf =: 3U.0tfll = 9 = ISq 31»-2U4 = 6a3 = 272.23 = 30.25 = 6-2;'2tf4 = IWOO = ,4:)5t{ = 484 = i5S3iOU r= 260«0 = ie9J = 1210 = 6i7ililO = lOOUOO 43j Six liundred and forty acres make a square mile. Yard. = 1 Perch. = 16 = 1 Sq. Chain. = 40 s 2.5 *« 1 Rood. - 160 = 10 =3 4=1 Acre. e aj r «. 2 c.sjjS g o p TABLE OF THE LENGTH AND BREADTH OF AN IMPERIAL ACRE OF LAND. ■ } B O. I' -•^ .2 " ei'S Width of Row. Feet. IQ. i.KMOTn ren acre. 1 1 1 1 2 3 3 3 3 4 5 6 7 e 9 10 11 12 13 14 13 16 17 18 10 80 23 1 3 3 4 5 10 3 9 8 U mtBtK%^x m Mm, s^ na« s\^ ■»»• Plants. Yards- Rods of 6^ Yards. RuoUm of 36 Yards. Miles— 1760 Yards. 6,272,640 174,210 31.6711 4.840 99 1,3e second column is ruled by the hrst. and shows the numlier of plants required for an acre, when they are plained nt equal distances from each other in all directions. The remaining columns give the length of an acre at the various widths specified in the flr»t column. The diftance* travelled in a day by ft Mwer or a ploughman can in thi» way he readily BiC«rtninid. if the acrti couipleted and tu wldUu air itfiipei or furmwi am known. 10 FEMALB BinOftANT^S GUIDE. P9 •09a •AON •;oo •dag •aanp •^Bpi M 00 04 t~ ^ CO O O CM © o od t^ -^ "^ eo c^ t- C OS O 5^ t- CO CO CO CM ;o "«* CM o «o eo' CM CO Tt( eo r|i (O C3 CM ir- CO 00 r-J i-H O O CO rf to Tf tJ< "«# CO ^ 00 to CM CM CM 00 CO CO « • • ■^ CO to CO 00 • • 9) CM irf «o urs t^ O OS «o CO CM to t^ o CM in CO «o «o •^ «o to 00 i-t CM -J 00 00 t» CO • • • «0 "^ iC CM 00 CM CM •^. CO to -J to CM CM ift O t - to fH t- -^ • • • • t' O 00 CO O to lA to CM • • t- CO •ft Ift to CO CO' f-i TjJ to »ft »ft t- to -^ O i-i ''t* • * • • O 00 OS CS t- to I- to •3nY OOOCOOeOOrHt^ tOOOCOTt* t^eoc-Ti- Q0"«l<00OStO— «iO»ft t-tOtO-** to t' 00 O t^ I— I 00 OS Tt< OS to -"^ • •••••••••■•• OCMOOOStOOOOSCOt^rHCOOS tOtOtOtr»»ft»fttO»ft»fttOt-Q0tO to 00 00 ■'I* 1-t »ft 00 CM 00 »ft to t|< CMOCMOCOiftr-1iOrt(r-tt-JCMtO »ftQdcOi-!Ti5c5rHOd»ftCMCOOO*CO tft»ftO«0>ftOtOTt<«fttOtOt-<0 •ludy t- 00 « CM OS 00 »ft 00 ift 00 Ot-COOsnt-Tj*^ OOCMOS • ••••.••••••• _ • t>-OsCOO^-T}fOSt-^r-i4ftl:^as Tj<-«*t'^»OTi4rfrJlC0t0»ft«ftl--O •qojBpi OS t- t- to 00 00 _^ to OS CO CO ^ t« t- »ft ^ GO CM ift CO CM CO* C> CM* CM O 00 »ft »ft C5 00 ■^* to' T*(Tj(eo'^Tt('*?ocMtO'^^toio •qo^ •ft -^ .-1 CM 00 -^ CO CM CM t-Olr-«fttOOO'^t- ^»ft^TjJ.-jtO OS OS* CO* to* OS* f * OS Tji t^ CO* -tJH to* CO* cococMrocoeocMi-Htoco-^iftift 'UV£ CM -«* t- tJ* rt( 00 Tl^ 00-^ CM ©"^OCMCOCMOt- ^CM-^i-Jift^ to* »ft »ft* tJH to* I'* O tJH ift OS* CM 00 CM* COeOCMCOCOCOeOi-HtOCMTjItftift IS = <2 ■§1 •a V s ea U a.o > *• - 3 5S si V a c a v A B la a & s u 13 H a n o u 8 s a I ^. a e — -•Co wQQO 22^5 LENGTH OP A MILE IN DIFFERENT COUNTRIES. ■f English mile coiitainB I,7fl0 yarda. Ru»»inn mile " 1,100 •• Iriiili nnd Scotch mile •• 3,20ii •• Itntinn mile '* 1.4«7 <• Poliih uiile •• 4.40U >* Spanish mile German mile Swi>(iif)|i nnd ) Dani»h mi!e > Hungarian mile In France thej meuure by the tucan league of 8.600 yarda. contain!. . .6,098 yardi. •«' ...5,8t» •• •• . . .7,«M «• ...8,330 •• APPENDIX. 11 CO • • •^ "<*• d X)'iM ^, CO to us I-H • • to ir ai CO •s CO CO OS 00 CO tn t- CO C^ CO DO tn t- CO i-l • * t"- CO CO CO rj< f^ e^ CO CO 00 CO (O lr> CO SO" ■§ .2» So B.--S Is is .2 -:« 9^ c5 M •a s IS o & < 3 ** S 1 a a 8 •^ i-i CO 1^ CO CO ^ ift o 3. (M 00 Coo a 1<2 • S lip ■'* *• c o S 1.000 V >» RIES. -^ aIni...S,(K8 yardi. ...a,8ttO '• . . .7,«W " ...8,330 •• •, ff .a .1. • & O 9 V wo > 9 ^o-*oo©'<»'ooo'^co©'*ooo^eoo'*eo3«*eo©'^eo •oooei»or»o»e«"*cooj-'eo«oooow»ot»o©»"^N.o»^ « ,-(... ,iH — — «^ ^- ^H -^ .— ^^ ^H ^^ -N ^cooooocococooojoiojojejoasoooooooeo-j .„-**"«••*>' -**-*•••• •*ji'«l«MI .tun WW! . WM »i WW! •«4i «Hi QOoeoeocowoi3iOiS300 = -^ — — — (^»3^»c»(?-<'>*«ooo — eo«ceooe«»Oi^oi iJc^oieomeoeoeoeoeoweo'^'ir^'^'W'^'^tfSJOu^ioio gjtoto«o«5r>.t>.t*t*c" C0000300101 aLJP * 2 ° n n Z "^ £0'<«*eoo-«ooo^ooo-^coo'«ooo-<9w*cooj.-4eo 1^ i-< 1^ ■« »i^ ^- ^^ »^ ^^ <« -^ Q 1-t iM 1-i rH oi e< c« (r« « eo eo CO •^ •v ^ •*• »o w5 «o «o J. Sill-* •* 'S" •= ._ « m e GZaS " a gC-^fiS S 3 " ♦«! ^ -J ... c< o s «• S-s s«_- ** oj :> * -. ^ w §5 sal 8 t^€ o ao<-He^M'-< g;gc5c^C»C«i-H C^lNi-t C«r-lrH (NpH d-l COM ^©iH(Mf(5Mn0ocet-ooo>OpHe<^m•*>«co^-QOOs® . w ^ HOO©00©0000©0000©000©©©f-J 12 FEMALK EMIGRANTS GUIDE. m M O US oo u •< •fSd — »* fij — • .• ^» iOd -■qi-^twu' -w ^' »ji *v w -* •qiiiow J»d ^««ao»-'ws«eoo2wo«e ^^ ^^ ^< •*< ^'* ^^ ^* •JTOA J»d ^SStSSSaS^gSSSgi •Xbq J3d ^eoesooeosooeoe Msooooooooooooo "d '•^eeeeeooos ^^ o e e •qtaoK Md • 00 <♦ o 00 * o 00 ^ o aW © OD ^ •jnaA »d ^iHe«ra^io«c»aoe»e«49>c9^ CO < u Q Em o GQ & Q 2 U3tH a eS5 ©Us Iss.l'-cggg' •3 e 9 *> D 3 o O J.i« OB 2 O Si « •3 O o S «3 Si 1| ■ S «8 U 3 I P4 QQ (4 <4j ►a I I .2 cs ;3 r-i ** f r •jnao gt S •JMO ^ ?^ •»n90 ^ f> •jaao ft c ••iHQ •^^ ^^ »^^ ^^i^ff^^p^^V •^iJI^^J^ Wlifl w^'J' *^W ^^r^ ^^W* ^^9* ^^^to ^^^ ^^1^ OQ«ao»i-« 1^ ^ oooi-i»-(^.H©»©ie«»«ooom«oo>iH»««t* . oeooeeoooooooeoo>i^'-'4 ■-• ooooooeeooo = i50oco->^ »-t ^H ^i* 1 ^^ "^ ^^ 1-4 ^ tJ o oee o e o o a OO ooo o e o e I Q ct^foa* ^ST'^ woo ^ oo40o»*«oM5'*«ei •JU9D ^ fe • eeoo:tf-t«-)c»«e>'^mi.'}t^9> iM -^ i^ 1-1 •^ J c oeee eeeoeoo ee e ooo e rw»iNtiw(tfq» f *< m wiwii i < n\-** ««imm«mi mwi. m »^ ^* ^^ X. eooeee>H*Hi.NMCo^(eeeo>'^c9«4* J » H a .>2 « ,9 .3 s'coja c O S3 is P4 O £> ,Q ^ e3 -g O O e3^ C »- -(J O g 63 g £ S,bo S.9 2 e3 S o "* « S-S s III P< - c s s S 'd" cc p i rap i^i r« «** ^ S O oa Ol) 3 5 2 o.g PQ Pnbca e} CO C O oS w ^ C3 n B P J2; o P=H o E-t a 2 " >..fcf - ^ ^ 3 o te o j; c "S 0-2 fccA^'3 'P-o o .0 b£ O o o 05 "w "^ Org « _ eS O a> <^ S " « £ g "S -^ cj .2 o * ^;fi -3 rt OS ^ 5 "M «o J- '^ ^- is „ _ . — o c '2 ;jS .2 e 5 *o -s "" 2 _ P-S f* «. oj S ''S bCo;)^'"' >»* ° ej -S, e3 o tJ .t* *» '^ ^ *oe<9os?iooc«eo »-H ^» "^ •-* -, o O O C O "* ^^ ■^ ,- f— 1— If-t ^' 00 o e o e »M 00000000 o « >>0!"2 «> -r-^-S- B Ol >,« p 4, B ^ o a, i-=? s-g CJ3 ee SO.E * E V3 3 u Eo"^'S •— • F e » M .!» *) B._. n3 >» £ ^- "-" r* so ^ ' n C 4> 09 o o be D.&I ^ s 4; CS O 4> OJtS ^•? u a c C b. 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Cd •« a ^ S g « ' 00 _ so o o P 00 i = a ^ 0.2 *-© 5 •=> rt 2 S -a o bk,o ^^ O 0; d> o m O Q> x: > b cd cd OB a > 09 cd a 10 •3 t-i «<-i of J3 8: cd <1> 5 .a .a *i> H -§ Cd • _f« •« CO CI Tt* CO «*^ >> ^ a Cd _o *«3 C cd '? bp >,'2 sJ& « o E» a. ::.!K^^ m ■[1 , » 1 rtf m Otf * o >; ® •...'....*.. Oxford, Peel, Perth Peterborough, Frescott, Prince Edward, Renfrew, • Russell, 8imcoe, Btormontf Victoria, Waterloo, Wellington, • Welland ....'... Wentworth ^ . . X orRi •••••••••••••••••••• ••f«»ft Toronto City, Hamilton, Kingston, Bytown, London, Total Popula- tion, 15105 25426 2837 23637 13811 8073-^ 25418 liei? lilso 12843 17596 20707 18788 18322 31977 19198 17469 10815 27317 S0280 7965 20868 32863 31229 21281 30576 32638 24816 15545 15237 10487 18887 9415 2870 27165 14643 11666 26637 26796 20141 28307 4&914 30775 14112 11697 7700 7035 Ratio to the Number living. Ito 98 '• 115 " 157 •• 211 " 215 " 128 •• 134 •« 151 " 157 " 161 •• 139 •• 146 •• •t tt «• • 76 346(18 « 88 10914 it 190 14 20576 •• 74 1389S •t 77 13 43105 •» 48 9 T6S62 ti 112 13 10904 M 111 7 40643 «( 106 1 20396 • ( 08 soeoo u 60 11 19641 *t 63 6 16667 «t 90 13835 «• 72 15 13484 M 129 13 9598 •• 59 10 19666 •1 120 8 19667 (• 84 13 22903 •« 112 13 19366 (• 70 10 19474 it 66 14 26666 •» 82 27031 ti 98 268*2 tt 118 20783 it 80 7 275152 ti 124 10 30623 •• 102 2('01l ft 1.32 11 1648-2 tt 163 13898 tt 167 13 2C791 it 64 10 30470 tt 116 13 21429 tt in 11 14393 tt 145 10 147^8 i( 74 10 67715 it 33 42052 tt 30 The average produce of Peas is about 13 bushels an acre, and of Indian Corn about 23. Megantic Is the best county for Wheat, viz is bushels Quebec •• Peas, viz 22 •• Missisquoi " Oats, viz 35 •« Dorchester produces the largest quantity of Hay. Then Stanstead and Huntingdon. In the four Eastern Townships, the Land was eBtimate<1 in acres and the Grain In mishels. In all the others the arpents have been converted into acres, and the minots in*o Duanels. r Countries, tpeaka oinpare the ratea of lumber of deatha in mlatiou by about 3d Mr. Kennedy in his ovinces for the aake to $eventtf-Jour^\n a one to ninetyfuur is in Louisiana, 1 in of the Citiea, where he ring. Average pro- duce of Wheat per acre. Bhshela. 1'2 14 7 13 B 2 12 1 7 6 6 4) It »3 6 10 2 15 » 12 9 10 A 8 4 12 8 12 10 >6 14 )2 , 18 s. 18 ■ ' ■ ' ■ " -■ »0 7 |4 10 »2 Vi 11 t3 i7 12 (4 10 6 12 it 11 15 10 f4 10 n so India n Corn about 23. • • • • . .ISbuehela. . . .22 " • • t . . .35 " , teadi md Huntingdon. cres and the Grain in acrei 1, and the ininou APPENDIX. 29 Bris. Bush. Total Exportof Wheat in 1851, 933,750 Total Export of Flour in 1851 668,623 or 3,343,116 Total Home consumption, allowing 5 busttels for each inhabitant, in a population of 1312,265, 9,2ll,32& Total Seed at 1| Bushel per acre : Upper Canada, 780,385 Lower Canada, 335,926 1.116,311 At lj| Bushel per acre 1,674,460 Total number of Bushels of Wheat on these calculations^. ..... 15,162,663 Total returned by Census : Busiu Upper Province 12,802,272 Lower Province, about 3,400,000 16,202,272 Total gAwth of Wheat in all Canada, calculating the Flour at 5 Bushels per Barrel,— the consumption at 5 Bushels per bead-— * . and the seed at 1^ Bushel per acre, 15,162,66!^ Leaving to be accounted for in some other way 1,030,610 bushels. 1,030,610 United States. Maine, Hevr Hampshire,. . . . Vermont, Massachusetts, Rhode Island, Connecticut New York, New Jersey, Pennsylvania, Delaware, Maryland, Virginia, North Carolina South Cai'Oliiia, Georgia, Alabama, Mississippi, liouisiatia, Texas, Florida Kentucky, Tenessee, Missouri, ■ Arkansas, Ohio, Indiana, Illinois,' Michigan, Iowa, Wisconsin,. Minnesota, ^.. Otegouf New Mexico, Utah, District of Columbia, Population. 5831&8 317964 314120 994499 147544 370791 3097394 489556 2311786 91635 583036 1421661 h68903 666607 906999 771671 606565 617739 312592 87401 9824U5 1002626 682043 209639 19804U8 988416 861470 397(64 192214 306191 6077 13293 61647 11380 61687 Ratio to the Number livini?. 1 to 77.29 I, 74.48 (I 100.29 •( 61.23 (( 65.83 (I 64.13 <( 69.85 (( 76.70 u 81.63 (t 76.71 . « 60.77 t( 74.61 i( 85.12 u S3.59 (( 91.33 (I e4.94 u 69.63 iC 42.85 ti 69.79 « 9:1.67 t( 64.60 (I 86.26 r •doOi-Ht-e^OJCooM^'-HO'-HurSf-iTt" 1— ( 1— ( 1— 1 rH O >* O CO cs f-l I— ( C 1— 1 I— 1 "* . l-H 1— t r-l |i< '♦lOOOOOOOOOOOOOrH.-i r-( 1-1 efli^-0i ClH ^ ^ ^ ^ ^ olrHrHi— li— I rH<— li— I i— I r— I i— I — on v! I-H >4 ooOiOcooooooooooooooo© luJ2i-HC>^COTti-.i-000000050i05000i-Hr-(rHrH ^ mOOOOOOOOOOOOOOOOOOOOO 'kiOOOOOOOOOOOOOOOOOOOOO ■bc<>coo■^-ooco»nJ^-oocc■^a)050l^^»nwOI-^ I— t i-H I— I r-H ^ooooooooooooooooooooo iOiM005QO«OTj(C0000005'^OOfOQOO'^COO *< o o o o o*o o o kl aQ'r!OOOiOOOi-lOe<10CCOTtOO^i-l(M(MC0Mrt'i>'00 oqOOOOOOOOOOOOOOOOOOOOO 'Sooooooooooooooooooooo •U-^Jt-OSOSrHt-IC^-^^OJJ-OOrHOi-IMlOCOOOOOrH rH I— t f-H I— I 0jOO©OOrHfH>-ili-Hi-lrHi-tC o o o o o ooooooooooo o o o o o • 00 «5 Tj* O cTls C0O00O'X>'^0SC'^QO»nOC>OOOi>'OO ^-'l— I I— I r-H 1— (I— I I-H I-H 1-4* mH''-In MH O fO CI 00 m o> ■^ • r-l « CI C<1 (M 00 rH 1>- I o .t- ^ "^ I ( fO lO t- OJ < ^H I— I --H ^^ ) 00 -^ O 00 5 O CO O O 3 00 «0 lO CO 5 lO CD i>- 00 APPENDIX. 31 3 O O © O 5 O O O O 3 O O O O D i- 00 05 O 3 O I— I rH r-l I— I D O O © O O 3 O O © © © O CI iO © © >— ' i-H r-l ;0 O © © © ^ O © © © © © ea V u (3 P. 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CO *^ co'"'3 ^3 a C CO =3 ^a> a §ai .-^^ S.2 -« _ a „ o s "S -0'2 J? x^ " fa a (1 V •5 . ^% CO CO a V o C«H 13 ,3 CO a o w CO 0) bc^ a a " 6 ^ _ CO CO O P O 3^ u cj u bp c b Si '^ > CO CO w V welve f Mac nlsin ., two Instr • o ? - O S S -rj ' V « a <« S m ^^ 53 "03 S J§.a c« J CO o P O 3 J5 sssl^is 4^ a 8 APPRNDIX. 33 I i i rt t^ 3 o a S Q 4) CO 'O ^ oj o a " 2^ o jS ** — •^ fe ~ -, I 15 u a V (X •Q a .2 aT a> '*^ aj BS 4i ••"•'• s» eC O o . a. a S3 .^0) S « CH« * O > fc, oj 'P ;— .« w 5 « c J. a § 0} «■« s of a 8 -a 03 o a PQS, S.H I « g a o) (3 M ^ o i r s ■xj ja •— t- * '2 • S ja » *• 3|s Is, •S V u a-g J- ■-' >4.# M CJ ""SB _ a» .2 s &^-» 13 fl^ I o ^ £ (U OJ ■o > rt o a u eO (u-B-a "•a -a 3 BO (A CO V *v *« i^ TO J-, ^ B O) o o CO •12 *- •^ •^ >. B O SI B"^ B (U B CO U CO ^^ (fj rn ?i-ia 9 Sg:2:2^„ «J U^ CO 4'-=? 0) u^ "IS « oj CO CO M CO B rt • B >-_-■»-• « a «0 2 ^ X eOna Q 0) 4) O) • •"^Mm S:/)H"*3«3cO_^ 2*2 a ^ 2 " 2 CO^ '"^M 2 > S'SO o C-- s CO"" c M ^ H iS 8'm B CO CO 00 I- 3 "^ '53 ^ -Q o O a> (« B O CO o r Ji '3 o 02 w B4 c3 - 2 aj y c — _ o D- t- ~ CO 0) ^" B a, "^ 3 r^ -^ (/} CO jd i::^ CO 1-Hi-i.i-*. i-uM t. i-i,*j*j -> -rs cj 0QC*4 O P4 CQ V t, t- iJ Oj CO '2 P-t>X)j3 g -^ .2 ** eti G CO ^ O (^ bo 2W iS3 3 CO ^S.^v'SS'2 tT g o o - is 3 s fe o 2 •!-• ^co c -2 >» 3 « — o i- o *. FEMALE EMlGRAKt's GUIDE. t ■ i:'' ■' ** "^^ ^^ ir^ 4) .2 '^ c9 > .Co ^ w _ . •" ** S) a tuDrt O ^< JO -J* t, r \ cd ^ »£ a> ^ " « tUOJS > S ^ '^ Q- ^ - -aj rt 2 'r 95—- a S: o to on 0) i-, en cd bJO I S - 3> oT t3 be o) o •3 0) CO ™ -G .ti ■a m" CO Q< o o r »^:3 o 12 iz; .9^ £« ~ O a L4 CUD I a> P4 tn o ^^ Ml c tn a o « o S " S i w o c S.9- oys O -S O t- •- a o 0) 3 rt O ** OhIz; ^ R 33 «.,'i:;i' § o g "«» -2 -a fej •5 ^- O M Qn3 m a «s •3 ^ fl *- S Si S3 >*^ nj ttJ a> fw rt ^c o ^ ^ .a Q. S to - - S* -TO >- fc. S: «3 0) o J •f-> .a u vs ««:^ !'!'•• "I :22 IS &• > 9i <«J V V jq ,ja «3 ■ J 0) (U a a •J3-d o a> CO P, 21 CO lU "^ IS — T3 *« - O 0) a o o *-• (a OJ S w CQ 2 rt Si bciS .5 73 •J= ^ bX) to C o aj tj s* tt' o H a^M ° CO CX, ."x> P rt ,/• rt o g*--* P c p P uT tf ^ fS 2 « *= CO ^ w 3 d „p,ci-§ .. 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"2-2 '=^§•2 OS^I i rt'sii-ea 'S APtmOitlL m t- o 'i rt o *- o •- ^ S ^ 3 i - o iTx «- t 2 ^.B a c o S g 5 ^ -C -r: •:= «« «« - 2 g .S .S M <« : o S .2 c £ o > OJ «S Sja« != o rt : w bJD «ro 5 *"-> f- S (LI s .3 2'3 rt »- ti SP" S SR •S o g ^ S I u e s s g-a 0} rt 03 is a fe "■• "'. »1 a, "5 — K > O ••••• _ 03 » o> .- o 03 ,S ^ •d b "5 * 03 e 03 Q, T3 «w »., a o J2 03 o CO cj S s ^^ 03 »M o o 3 „ CO 2i * _ vH SiJi «" a aj p - •■- '" •^ tc ^^ •"^ » « 3 CkjQ -'3 (« O W ««;^ P-u'O O o .Si „, CO cd o O W)' „ _ P,03 OT^ cfi na 3 ^ o !h « «> 3 bC'C .5 S ;::3 0) ^a — o 3 03 «03 _ ki .-O 3 s u «,c« 3 3 ca a 'B9S 3q] U} SutAH S9Jn)B9J9 CO — 03 (4 '3 Vl 03 03 c •S « '' r " 03' 03 03 — ^ »- 3 O — 11 s -3 O CO 3 G,<« (^ P CO "3 o §o h Li 3S«^^x I- N o > 3 ^ 03^1 CO a o CO 03 W 03 > CO ^ CL, a c -3 PQ^ a o 3 "„" •« 3-0, CO"^ 03 o i> y M^ CO •« :£ u t, 53 *i 03 3 "^ S -;7:t3 3 -a S-^ CO *» „ a o* to .a « >, 3 S « -"O' .a 3 fc- -a o •5=3°"^ 2 -•C o -' «« 10 ^ H — ^ n3 tlC.3 CO ,/■ •S CO ^ji^ £3 O-S'3 03 CO CO S3 C5 CO 03 3 "S o 0.3 :2 "5. CO 2 -^ ! »x >^ CO O <3 O -03 }- M 4» OB 3 ^ • -a 3.^ 3 "a 3 3.a g 'S 03 d 03 f: 03 -3 03 w o .3 CO *- is L- O 3 03 'i^ '!-' '-I _a iT >C "^ ;» = -3 o gi §! •^^ S fe " CO « " %- -2 ^ - eO a "» 3 03 bo 0*13 - 4> § 13 2 ^ 5 Si bo-2 S 03 -« o o - — ►> « -^ «" b ,/■ o S 0) 3 I- fl i" 3 CO cO «-* C3 to 03 bo CO l-l CO 03 03 ^ J: 3 g" " o) a- eg o ^ "^ o CO eO J^ _^'2 3 t)'T!=' 3 o ^ c — ■" I- CO ■" "r? OJ 03 w CO .S 2 rt I 3 ■ 03 .a JO 3.-3 2 S »i s " n aj 3 .t; := >. 2 'C a ,; g=: P bOB CJ 03 .rt ^ 00 -B O U I 3 CO- 3 .1. — 1) 3 r* !: 03 '-' 3>. Cm o B o o 03 r-l sa«^ O 3 .M -/) _< O h* 03 b^bJDQ eo " CO .5 «- (ik^*^ a CO '^•g CO C3 S§^^§§!>,o;5.2.§b^3 ,^ h S 5f x3 ^3 ," «« -r ^ ^ rt « 3 03-3 C ""* •-* 03 r= CO-— 03 0>t3 a1 a 2 Jd ^3 O? J ♦-' r/i 3 CO 4_, 0) 03 CO 'a 3 3t3O0303i-iaj — i.cj .^ ti. — ■ w » S-Sv 03 „ «-l CO «t-i ja o o 03 3 a CO c/T 03< bO ol ^ rt "» £3 ,3 '*-' jB ja *^ .2'« 03 o •= ■« OjOvS ^ 2'S '^ ^ S ' c i fl "S "S "rt coCQ g Ojaoi 5(uHH*;bo)Bt3t{4, 5^-5^'-Ha)«ov-ia3X'^ II gu^ss^aasBs l-s aS,;^ 03 3 'c „ ^ .2 o -a at^ a" — 3 03 .a CO o^ « Boos 03 ♦-• -B bo^ btl 3 S 3 "=5^ « - S 03 CO Hal te ^ 03 a ^'^ag, CO X] js ja t- a. -* bori p fc, 2 3 — • I I 03 CO 3 a-s " .2 2 bO t « f I , i 36 FEMALE EMIGBANT S GUIDE. C<0 0) <0 00 V I '" K at A V •X S "* O BO ^ «5 a _ 'X3 O 'a a 4) o-o 'fi V V "^ S« aai a fl o = jS o a 5 •^ » ** u-sl bo bo o o P< — D t3 D--5^ = 4J 3 S":5 O. h z « « '^ IKw •3^ - o a o n V Q. 0) l^l-silS^ hP-'g cS § S g rt a 0) a CO og M 2 S — *«^ I- •• I a >» ^ ° S So ?=-S <« t: S ^ « »ja * go 0< a; O I 4) O 0) -J" 0) -•>> 5 cd 5 g p a-= •g-5 V a * «. o%a^ ^ „ 80 ♦* a -, ~ S ri « *-a_4 80 S ^ S S'^tO.St^ o.tt a, o, - o « « S « ** rt eo Iff-) 4) to 4) Ci boraja-^ «> ed c0 <-* 4>.a "a^SS O.U a bQ^ g.w:s 0) 4) — J j> r? 2*^ S^ o En o o )^ o o Ph o o W H O o W CO a M <1 H APPENDIX. ^ 2 a »o 1^ UBq&nnoti '*HeoeoiHiH'>*»ocooot-;«oc -^ «o 00 o t- «o oo o i-Hi-l o o § o 1^ iuBqfuf))0|i eO'^toi-it'OOOsosi-ioooN OO i-t'^»f5l-'OOa»O00(M'<* •owojox. Or-jOSfOSOOOMrHeOi-J"^ oco oicicSt^ojodoosrHOOTii iH (M eO CO -^ •« >0 -^ "^ (M 1-1 Mean Daily Highest •raBqSuiwoN t^t'-OiC^ooc^Tttcqosc^coTji o c^ «o CO 04 cc4c>e4as C 00 «0 «0 t^ O •mBM8u|nOXT o ^ ^ CO «0 rH r-: O O fO rj? 00 Tj5 1 1 (M CS *000 oift c> t^* © ifj »ri c^ »rf lO o CO t^ f rH C^ Cq CO -^ ■«*< CO CS rH | 00 © 1 P4 I best rature. 'uiBi|8un)ox c^©cooq©oq©»qrH-^c^«3 oiri^o-TjiTtcoaJ^Oi-HC^sot-^^o 00«St-l-t-000000«OOiO © 00 Hig Tempe ♦OJUOJOJ, TiJOOr-i ©c*qt-T}<©c CO «> ©* lO OS OS 50 I- qi ©* COCOTjlTttU^iOOOOTjioT-rli OS on •OJUOiOJ, «0— lt-©(Mr-liO©©»O00OS => CO rH © rH C^i -rJH (M* 00 1-H OS* i;d ?-5 csc^coTi;aaM)aq soiiajdyrfi O W N Tjj fO rH i-- O rH ir- ■8I{llIOUI IsspioapuB isanoi] lI3JA\)3q 90tl3i3g[(J •q^uoK ^sgppQ o N © M 00 fO 00 «3 CO T*« OOO ±- -t- * 00 CO C- CO \a fO CO CO fO ■<*< co CO CO PI - £-T(^ m" »o oo' o i-^ ^ji TJ^ ^5^ ^^ ^n ^5^ ^t^ ^r "^r ^n •J9?nT^V\. cococo-^Mtcocococ^eo 'XQQH jo UBdJ^ ■-tC^-^0O C5lO rf e^ •^^ cfl i-H in in a> CO >-c o o >-< s^'J CO "^ -^ in b- CO CO inin>oinininininrtiTt< 'S g ^C5 . ^^ be n ^^^^ m Q ^iS o w -< H Jz; bog ^ So J5 T" O 09 n a; S o 'a o CO 4 '5 o iS cug k 2 lnbuted II at Toronto wa« lerfeclly fair clays, tccupied by lull of 'J he climate of ch greater range Ider and the eum- • to year with ex- more than com- 5 atmosphere, and GENERAL ABSTRACT OP AGRICULTURAL PRODUCE &o., COLLECTED FROM THE CENSUS REPORT 1851-2. bo's O 63 ^ bo »2 «* 03 ,- boO O 03 u bc ci § B ^ a Im o 03 o ^ {(1 g^ o S Profe atory, 1 *¥i en > U4 e c4 ■*■> o Occupiers of Lands in Acres. Upper Canada. Lower Canada. Total 99,906 95,003 ' 10 acres and under 9,746 14,477 10 ." tg 20 2,671 2,702 20 " to 50 19,143 17,522 : 50 " to 100 47,427 37,893 , 100 " to 200 17,515 18,629 Above 200 acres .... . . . 3,404 4,590 Lands in Acres. . '■ • ' t ■ Held 9,825,915 8,113,408 Under Cultivation 3,702,783 3,605,167 ' Under Crops 2,282,928 2,072,341 Under Pasture 1,361,346 1,502,697 Gardens 58,509 30,129 Wood and Wild Land .... 6,123,132 '1,508,241 AGRICULTURAL PRODUCE 1»' U ei Canada. Lower Canada. Acres. Busliels. Acres. Bushels. Wheat, Barley, Rye, . . Peas, . Oats, . Buck Wh( Indian Cc Potatoes, Turnips, eat, >rn, • 798,275 30,129 49,066 186,643 413,508 44,264 72,047 77,966 17,048 ■ ^^12,682,550 625,452 318,429 3,127,681 11,391,867 679,935 1,688,805 4,982,186 3,110,318 410,043 42,844 43,438 162,030 691,521 52,814 22,607 73,227 3,720 3,073,943 494,766 325,422 1,415,806 8,977,380 632,412 401,284 4,424,016 334,260 ^The average produce of wueat in the Upper Province ia 18 bushels an acre. . i .:i •: FKMALB BUIfUUMTl GUIDR. A^ORitCCLTUIlAL PR.0 DUCTS, AC.-H Jf^i^^tlOV Clover, Timothy or other Grass Seeds, \ bushels J Carrots, bshls Mangel Wurtzel, bshls Beans, bshls. Hops, lbs Hay, tons, Flax or Hemp, lbs Tobacco, lbs Wool, lbs Maple Sugar, lbs Cider, gains Butter, lbs Cheese, lbs Beef,brls Pork, Cured Fish, brl:. Fulled cloth, yds Linen, yds Flannel, yds Cattle. Bulls, Oxen or Steers, Milch Cows, . . . Calves or Heifers, . Horses, Sheep, Pigs, 39,029 1'74,686 .54,206 18,309 113,527 693,727 59,680 777,426 2,619,434 3,669,874 742,840 16,064,532 2,292,000 113,445 317,010 11,886 631,560 14,712 1,157,221 192,140 297,070 255,249 201,670 1,050,168 671,496 L. Canada. 19,073 81,66% 110,126 22,860 145,735 755,579 1,189,018 443,059 1,428,783 6,067,542 43,092 9,610,036 764,304 43,031 161,257 80,338 746,532 929,259 856,445 112,128 295,552 183,972 184,620 647,465 257,794 •Zl BOOK POST. (From The Old Countryman March 12, 1855.; We are authorised to state, on the 1st March the privileges of the Inland Book Post will be extended to the Coloniul Book Post ; nnd thus, except as regard* the charge, the diftWetice in the regulations of the two Book PoKts (which has been a frequent source t>f urror) will cease. Under the new regula!i<-.ii U will be allowable to send any number of seiiarate publiontions in the same cover, cu write marginal notes in the books, (except leUers) and to f«>rwaid any other mnnnsciipt that is oiMsn to inspection. In order to provide for euses in which, from inadvertence, n book-packet may be insuiQciently pre-puid, it has been ordered that after the first nf March every such book- packet having affixed thereupon postage stamps equal to a single book rale, (generally 6d.) shall be charged, not as heretofore, with the letter rate, but only with the defi- cient book postage — plui an additional shigle l)ookiate. N..>TK. — The above regulations have just been ainioiuiced, and must be taken in lieu of those which appear in page 13. Maich. f n 750^ 4 \ r . ■■-■ A mB- L. Canada. 19,073 110,126 22,860 145,t35 T55,579 1,189,018 443,059 1,428,783 6,067,542 43,092 9,610,036 764,304 43,031 161,257 80,338 746,532 929,259 856,445 112,128 295,552 183,972 184,620 647,465 257,794 1855.; e Inland Book Post egard* the charge, as been a fVequ«iit owahle to •end any irginai notes in the open to inspection. )OK-packet may be :h every such book- Dok rale, (generally I only with the defi. mat be taken in lieu