THE WEST SHORE.
November, 1880.
RAILROADS IN NEW MEXICO.
Amorican enterpriio seem to have taken
hold of the work of providing Mexico with
railroads at the right end. The only road of
any oontequenoe now operated in Mexico ii
the line from Vera Crux to the capital. Of
thoe projeoted, the moat important are proba
bly the Sonora and the Mexican Central,
These corporation! are organized under the
State law of Massachusetts, and are controlled
in the interest of the Atchiion, Topeka and
Santa Fe road. The Sonora road ii to moot
thii line on the Arizona frontier. It represent
a subscribed capital of $1,200,000. The Mex
ican Central it to oonnect El Paio to the capital,
with branohei to the weat ooaat and to Laredo.
Work on theae linea ia puahing rapidly forward,
and the matorial aid which haa been extended
to them in the shape of land Brants and mile
age aubaidios ia aaid to be auilicient to inaure
the finanoial auooesa of the undertakings. A
line competing with the Moxican Central has
been projected by the Southern Pacific interest,
and the Han Antonio and Moxinan llorder Com
pany have another in hand from Han Antonio
to Laredo. This is important, as it will con
ned the ltio Orande with the California coaat
and the railroad ayatom of the United States.
Several other road have been surveyod, and
within two or three years we may expect to ice
a great ohange wrought in the crippled and
impoverished republio aouth of na. The exten
sion of railroad facilities, the development of
commorce, and the introduction of Northern en
terprise and oapital willaend the thrill of a new
life through the Mexican nation. Commerce ia
the moit potent of oivilizing ageuta, and when
the work of the railroads ia accomplished Mex
ico will have a stable government and whatever
elae contributes to tho prosperity of a poople
and the permanence of their institutions. It
would seem as if the risk incurrod by oapital at
the outset was great, but thore can be no doubt
that the work now in hand will ultimately ac
complish great good and yield large returns,
Iron Aije.
An Agronomical Dihcoviry. rrof. E. C.
Pickering, direotor of the Harvard observatory,
lately made a discovery which is regarded aa
one of the moat important of the century in
stellar physios. In the ordinary telescope a
star appears at a point of light, brighter, but
not larger than when looked at with the nakod
eye. Prof. Piokering finds that, on placing a
prism between the ohjeot glass and the eyepiece
of his telescope, the light of a star is drawn out
into a continuous band. When, however, the
telescope with the prism ia direoted to planet
ary nebula, the light ia collected into a star
like point without any band, enabling the as
tronomer to distinguish instantly between a
star and a planetary nebula, This principle
haa already enabled Prof. Pickering to discover
several planetary nebulas. On Thursday even
ing, August 2fith, an object was observed which
presented the appoaranoe of two star-like
point within tho band in the modi lied tele
scope. It is difforent from anything heretofore
observed in the telescope, and ia regarded aa an
important ohjeot for investigation. ScUntiic
American.
A Peculiar Occurkekci or Diamond.
Fouque and Levy note in the Compttt litmlm
of the French Academy of Science a peculiar
oocurreao of diamonds between Kimberley and
Waal in South Africa, are rocks resembling
serpentines and some opals, which are looked
upon aa the produot of metamorpbiara of
younger doleritee and other rocks of the diorite
group, similar to thoa found ia the Pyrenees.
In thin sections of tbeee opals minute diamonds
haVa been found. They war recognized aa
such by their power of refractory light and by
their hardness. I
VARIOUS WAYS OF COOKING RICK,
Rioe Dishes of Italy. The rice dishes of
Italy are popular and delioious, so unlike our
own well-known ones that we urge a trial of
their excellence upon our readers. Chief among
them rank the rizotto of Milan and the oroarn of
rioe and chicken. The rizotto ia made by par
boiling well-washed rice in boiling water fortlv
minutes, draining and drying it on a cloth, fry
ing it light brown with a little chopped onion
and butter, and then stewing it, until tender, in
enough highly seasoned broth to well cover it;
it haa to be watched olosely, and the aauoepan
ahaken aa the rice absorbs the broth, ao that it
ahall not burn) when the rice is done it is put
into a buttered mold with shreds of oold
chioken, tongue or ham, well shaken down,
duated with grated cheese and brownod in the
oven. Slioea of mushroom or a little tomato
sauce are used aa variations from the chioken or
tongue. The cream of rioe is made by boiling
the breast of a fowl and a cup of rioe inohiolieu
broth until soft enough to rub through a tine
sieve; the paste thus formed is used to thiokon
boiling milk, seasoned with salt pepper and
nutmeg, to the consistency of thick cream it is
one of the most delicious and nutritious of all
soups. Rizotto is prepared with sausages in
the north of Italy in a very appetising dish.
The sausages are twisted, without breaking the
akin, in inch pieoes and fried brown the rioe is
washed, boiled for live minute in boiling water,
drained and driod, and then browned in the sau
sage fat with a ohopped onion i last of all theae
ingredient are stewed in highly aoasnned broth
until the rioe is tender and has absorbed all the
broth, enough being usod to well oover it when
it is set to stew.
Spanish Rico Diahcs. Tho rioe dishes of
Spam are more highly tlavored with gsrlio than
those of Italy, but the native pelato calls for
abundanoa of this pungent bull). The rioe is
washed, boiled and browned-in butter, a little
f;arlio boing substituted for the on Ion i then two
arge, ripe tomatoes, a spoonful of grated cheese,
and plonty of Spanish red pepper, or pemiente,
ia added, and the rioe simmered till tender in a
little broth) sometimes it is served with slices
of ham, bacon, sausage, smoked salmon or driod
tish, any one of these being stewed with the
rice. Polio con arms is made in the same way,
morsels of fowls being substituted for ths
meat, and the seasoning being varied with warm
spices,
Itice Dishes of Portugal A matellott of
fish with rice is well worth a trial Home
highly tlavored Hah, such as eels, is fried brown
in oil or baoon fat, with a olov of garlic, table
spoonful of saffron, and plenty of red popper
and salt; then rice partly boiled and dried, ia
added and browned, enough red wine Is poured
over theae ingredient to oover them, aud they
are allowed to simmor gontly until the rioe u
tender, the saooepan being shaken to prevent
the burning of the rioe.
A Portuguese dish of sweet ric is prepared a
follows: a cupful of rioe is washed and boiled
till soft in a pmt and a half of milk, with four
teb'espoonfuls of sugar and a laurel or bay leaf)
when the rioe is soltths bay leaf is removed,
gill of cream and the yolks of four egirs added,
and the rioe ia dished and ooolod. When it is
quite oold the surfaoe is dusted with powdered
sugar and cinnamon, or with burnt-almond dust.
The almond duat ia prepared by browning peeled
or blanched almonds in the oven and then pound
ing them to a tine powder. if iu Oorton.
Tin ASaANiimzxT of our home and the
management of our boapi tali tie, to be truly
grableod inviting, must not have oostaa
undue or painful effort The elegantly fur
nished drawing-room lose all it charm and
attractiveo when w discover that it baa
been adorned at the expense of the family oom
fort, or health, or eduoatioe. The splendor of
as entertainment fascinate no longer when it is
found to be tb result of a mean parsimony and
a persistent paring ia other directum.
afjl
MEAT BREAD.
Aa interesting observation which bids fair to
receive an extensive practical application, I re
ported to have been made by M. Hoheurer-Kest-ner.
This savant diacovored the noteworthy
fact that moat, when added to bread, during the
process of fermentation, disappear entirely, It
nutritive principloa being incorporated with the
bread. In this condition the meat appears to be
callable of boing preserved for a lengthened
period, as the discoverer above named exhibited
to the Frenoh Academy speolmon loaves of meat
bread mails several year before, whloh showed
no signs of either worms or moldinea.
In the account given of hia experiment, he
states that at lirst h used raw meat three part
of which, linely minced, he mixed with Ave
part of Hour and the same quantity of yeast
Water was added in sufficient quantity to make
a dough of propor consistency, and the mass in
due tune underwent fermentation. In two or
three hours the meat had disappeared, having
undorgone a aiiecies of digestion in tlis ferment
ing mass, and the broad waa baked aa usual.
The taste of the meat bread thus prcjwrod wa
disagreeable and sour, an objeotion that waa
subsequently obviated by Ural conking the meat
for about an hour with enough water to after
ward moisten the Hour. The moat usod for
the purpose should be oarafully freed from fat,
and only enough salt added to give the neoea
sary llavor, aa the addition of too much would,
by It prnierty of absorbing atmospheric moist
ure, aHiil the bread, The proportions reoom
mendod are one-half of meat to one of Hour, in
which quantitioa the meat will be thoroughly
Incorporated during fermentation. Meat breati,
prepared with a auitablo quantity of veal, I as
sorted to make an exocllout, nutritious soup for
the sick and wounded.
Glvcohx, The manufacture of gluooae In this
oountry haa grown to enormous proKrtlon,
Micro being at preaont no loss than (.'10,000,000
Invested in it The material her is nvvls on
tirely from oorn, and so successful ha It been,
that quite furor exists in connection with it
throughout the West, wher a number of new
factories are being act up. This industry origi.
nated In the year 18413, with Messrs. (lessling
ft Ilradley, who at that time Improvised an ex
perimental factory in lluffalo, to determine If
grape sugar and syrup could not be made from
corn. 1 he product bad been made for year la
F.urop from potatoes, and Imported into till
country at price ranging front A to VI cent per
pound) but up to that tun lugar from oorn wa
not known as a oommsrcial article. The exper
iment wa auooeasful, and from till beginning
ha gradually developed what ia now an lm
mens industry. At the present time, Instead
of importing from Europe aa inferior articl of
?rap sugar mails from potato, at coat of
roio 8 to 12 oenta, aa abov noted, large quan
title of corn sugar ars exported at about three
oenta. A bushel of oorn produce 30 pound of
gluooee.
A IIkaI'V Poison IUmshy. If a person swal
lows any poison whatever, or has fallen into
oonvulalon from having overloaded th stom
ach, ao instantaneous remedy, moat efficient,
aud applicable In a large number of oases, la a
heaping teaapoonful 01 oommoa salt, and as
much ground mustard, stirred rapidly io a tea
cupful of water, warm or oold, and (wallowed
instantly. It i scarcely down before it begin
to 00m up, bringing with it the remaining ooo
tsot of the stomach 1 and leet Uwr be any
remnant of th potsoo, however small hrt lb
white of aa egg or a taaspoooful of strong oof
fee b swallowed a soon a th stomach la
quiet) because thee very oommoa article nul
lify a large number of virulent ptiuoo, Aa),