Page 3 Advertisements Column 6

Otago Daily Times, Issue 93, 4 March 1862, Page 3

MELBOURNE EXTRACTS. Ehe trial of the editor of the Northern Star (Mr. Allen) for a joriiiiiw.it libel, charging the Tre.-isu: er (Mr. Reynolds) v.iih giving an appointment to ins nephew tor an interest in a .sheep run, tooii place today. The jury returned a verdict of "Not Guilty,' and that'tiie editor was under tiie circumstances ju;> tiiicd. — Argus Adelaide telegram. A ti.-Ic,ai-j.m i:; the .-I rgws says : —" A terrific i«*il storm sv. opt a viiio tract of country, a iuvr miles froiu Kyneton. doing great damage. The stones that fell on the farm of Air. .1. Thompson, ,!.¥., v.ere cf t;)e size of lien's eggs. Fruit trees were I tripped <i* their leaves, vegetation in the gardens destroy e-.i. grain crops beaten to the ground, fowls killed, and windows broken." The escort returns for the current year continue to show a decrease in the quantity of gold brought, down. The total for the week has amounted to 3ti,105 oz. against •12,121^ oz. for the corresponding week of lSfil, — Argun, ifeb. 17. Dr. Kvans stated last night that, at the present time, the annual loss in the Post-office department was .something lik £3. r>,ooo a-year. HußHroui Death.—Chi Thursday, tlie 25th, an inquiry was held at the Court House. Bombab, before .1. 11. Baddeley, Esq., J. P., touching' the death of Mrs. Chopiu, wife of Dr. Chopin, who died in bed on the evening of the previous day. Charles Chopin being1 duly sworn, stated :—" I reside in Bombuia, mid nm a surgeon practising in this district. The body now lyintr in my house is that, of my wife, Sarah June Chopin, to whom I have been married nearly five years. She is twenty-two years of age. The'last time I saw her was about seven p.m. yecterdny evening. She was then lying on the bed. 1 did not speak to her, but I heard l;er Ijrcathinfr. I w»s in the room washing my hands, quite close to the head of the bed. I left the lvom, and went into the parlour, where I remained until about half-past eight. At that time I again entered the bedroom, intending1 to lay down on the bed, feeiiiiy cold from the light clot lies I was wearing.On upppronchingthobedmy wife waslyingon the side ncarthedoor ; I attempted to remove her in order to make room for myself to lay down. I then found she was dead. 1 observed a. pillow over her head ; I removed it, aisd between it and her face I found a cloth saturated with brandy." This cloth, it apj.'enrs, was plaeod over deceased's mouth, and caused death by suffocation, while the unfortunate woman was stupefied by the brandy she had taken. Her face and head bore suspicious marks of \ k'lence, which her husband explained had been caused accidentally, but it neemed to be insinuated in the evidence that violence, and this placing of the saturated cloth across deceased* mouth, were premeditated acts by her husband. He admitted having struck her several times. She wiia of very intemperate habits. The journal from which we take the foregoing does not state what was t:io verdict ol'tlie jury, or whether the inquest was adjourned.—M. A. Mail. Stone Dressing Machixk.—Yesterday afternoon the stone dressing machine of Messrs. iienteh ami Itiegg, of which ji notice appeared in our columns a few weeks ago, was set to work on tho premises of the owners in Flinders-street. Several of the leading contractors of Melbourne, and a number of working masons and others interested in the process, were present on the occasion, and the experiments were pronounced by all to be a great success. The niucfmia may be succinctly described as composed of three revolving cutters, made of the best ISritish steel, tempered to extra hardness by a, peculiar eheiiiic.il- .process. These cutters, which are shaped something like quoits, are placed at different angles to the surface of the block of stone which it is intended to uresx. and being driven by a small stoam-eugine, cut ti;e block one after another, with perfect accuracy and great ease. Yesterday with an engine of only sixhorse power, a:;d in presence of several impedimenta, a surface of fourteen feet whs dressed in sewn minutes, the saving of tabor being very great, in consequence, however, of an accident happening to the eccentric, the operations were obliged to be suspended. They will lie renewed in a few days' time.- — Arena. Ist February. Traction Knoink.—rermifsion has been granted to Mr. Frederick Hveringliam, by the Municipal Councils of East and West Ballaarat, to drive a steam traction engine, which ho has received from EiiJSanu, through the streets of both municipalities. The engine is said to be so constructed that, in case it should interfere in any way with the traiiic of tho street, it. ci.n be stopped instantaneously. The engine is equal to eightoon-horse power, provided with wheels, the tires of which are nine inches broad, and carries with it ou the circumference of the whe'il the rails necessary for it to ran upon. Colonial Alakui'actuv.es,—An enterprising ropemaker named. Donohue, has for a considerable tiiuo been quietly apd successfully carrying on his trade in that subdivision of Clnlvoll known as Irislitov.n. There he has established a rope-walk, and makes everything from tisliing lines to ten inch eahte. He worked for sometime with the New Zealand iiax, but the supply falling short he has imported a'let of Manilla iiax or lie:np, which costs him lauded here £22 per ton. This ho can make into rope of the usual size, aud sell with a profit, at the prices eu;rent for imported Eanilla rope, namely £-15 to £.50 per ton. So far as we can judge the (iceloug made rope is equal to the best imported. It can be seen at Mr. James Millar's, Moorabool-straet. — Geccony Advertiser, Oth Feb. Ooi'i'EK akd Gold in the North, —We have been favored with a sight of the field book of a successful explorer in the tar north, in the jottings of which wo read a description of vast a copper lode cropping out of the surface, and extending more than 200 fathoms, with an east and west coarse" We are pleased to learn that the indomitable perseverance of the discoveries has been rewasded by grants of their claims, which are likely to prove of unquestionable value. One of the specimens, studded witli quartz of pearly whiteness, exhibited the presence of gold in a form which defied incredulity, and gave promise of addi- - tional reward for enterprising research in the northern land of promise.— Bull's Life in Adelaide.

A CHEAP AND PALATABLE FRENCH DISH.-The

following extract forms part of an interesting editorial in a late number of the Philadelphia Press :— " Ever}' Frenchman seems to have been born with a natural aptitude for cooking. Therefore the French rank among the very wisest of mankind, according to the philosophical aphorism whieh'dennes map to be a cooking animal. Hence, no doubt, the sagacious remark that there is reason in roasting eggs. For c-x- --' ample, rations are served out, and we will say that three soldiers receive 41b. or 51b. of beef or mutton— beef more usual. An English mess would not know well what to do with this, nor "vvifJi the vegetables which accompany it, which, at any rate, can probably he purchasable at a low price. The Frenchman makes a pot an feu out of his beef or mutton—a dish which the greatest epicure would cat with pleas-are. Here is how he would do it—how he would make the pot an feu, which is the most national dish of France. There must be an iron saucepan to cook in, and this must bs keptcleanand bright at all times. The Frencbman tucks up his cuffs, and puts a gallon of water into his iron saucepan or pot. He takes his 41b. or 51b. of beef whether off the buttock, or the shin, or the thick part of the leg—and cuts it up into small pieces. He adds three teaspoonfv.ls of salt and one of. pepper. He throws in four middle-sized onions, f'owr leeks cut into pieces, two carrots also cut into inch lengths, two good-sized sliced turnips, one burnt or roasted onion, and threa cloves, if he can gefc-theni. He puts the pot upon a fire which is not too hot, and when beginning to scum, skims it, and then plnees the pot on one side of the iire, where there will be a continuous but not excessive heat. Here the contents will simmer. Wow and then he ,>vjll add a very little cold water, which makes the> mixture clear. After the pot has been kept almost.on a boil for four hours, the cook will put a few slices of bread into a tureen, or whatever vessel there .may he to receive it,and pours the broth, with some of the vegetables, over. The meat is then put on a separate dish, and the vegetables amalgamated to a most savoury and nourishing mass upon anoth jr dish. Here, then, are three dishes—one of the aest soups in the world, equal to the Jullien ; splendid hoitlli with all the muscles of the meat reduced to a nutritive jelly ; and a melange of vegetables, wholesome and most appetising. If youvhave .not all the vegetables here named, substitute those which you have. Turnip-tops, green and crisp, vavae a good addition ; so would a pint or two of peas (green or field), ami the ordinary bean, if 'French berois are not to- be had. If the roasted onion be left out, the soup not only loses a mellow flavor, but the color will be white instead of the color of prime Madeira. By the way, a glass of that wine, or of sherry, improves the flavor of the soup, but it should not he thrown in xintU ready for the company, and. they for it. This is the famous pot «v feu. Some people add celery and potatoes, some throw in tomatoes, which area valuable addition. Sweet herbs, chopped small add to the flavor. The animal part of the dish may be beef, mutton, venison, any fresh moat served out to the soldiers as circumstances permit. The French cook this dish of theirs in an earthen pipkin, with a close-fitting lid and a handle at each side. This pipkin is routed in the middle and narrows dovni towards the bottom. It is fire-proof. There are just such pipkins to be found in any china-ware shop_ in any village. The American pipkin has three or four short stumps of feet, and rests easily on a stove, or on the corner of the fire. Slow cooking makes the dish what it is, and these pipkins are just fit for it. The French peasant has little more than one meal per day". But this is the pot aufeu, and capital it is. Even when there is no meat, which is often the case among the labouring classes in France, the vegetables alone dressed in thi& way make a good disL