True American. [volume] (Steubenville [Ohio]) 1855-1861, 1856-08-27
',s,sflliisfellanQg,
l-a salt . nastroE worms, Etc.

7a Salt to Destroy Worms, Etc.
In that excellent paper, the German
town Telegraph. we find some remarks
on the value of salt TO destroy worms on
vegetables. We copy what follows:
"A weak brine, not exceeding the
strength of sea water, proves.a remedy
for the "squash destroyer" one of the
mostinsidious and persevering, as we'll as
yoraciously destructive enemies with
which the gardener and fruit-grower is
called to contend. 1t is, also, a most
e6feCtual preventive of aphicisS, or plant
lice, yermin which prey upon the cabbage
or turnip tribes. In every instance of
the application of brine to those vegetables
that has fallen under our observation, its
success has been complete. No injury
need be apprehended from very liberal
application--say one quart to a pint-ir
the solution be OF the strength indicated.
All the cabbage tribe are liable 10 be
attacked and fatally injured by minute
maggots resembling, very nearly, the
maggots in cheese, and which are, doubt
less, the larva Of some fly. There is
another enemy, also, by which they are
frequently iniested-a small grub, similar,
in many respects, to those found in corn
and potato hills, and which not unfre-
quently prove very. destructive. Salt
water applied to the hills will have ten
dency 10 arrest their depreGations, and il
the application be repeated frequently
say once in two or three days-it will
effectually destroy or drive them off.
The water, however, should not be
allowed to come in contact with the foliage
in this instance, but should be applied to
the soil Immediately around the stalks,
but without coming in actual contact with
them. To destroy the first.named in
sec,s, it may be applied in state suffi
cienlly dilute 10 admit Of perfect ablu-
,ion OF every part of the foliage; but, as
we said before, care must be taken not 10
make it TOO strong. or it will destroy the
plant. Every cook knows or ought to
know, that the washing of cabbage, let
luce, spinach, ETC., in salt water before
cooking or preparing for the bic, is
sure 10 expel every species Of insect
which 80 frequently seeks a habitation
or shelter in these vegetables.
How TO Cook Corn MEAL.-The
New York Tribune gives the following
recipes for making wholesome and rutri-
tious bread out of corn meal Corn and
wheat bread is wholesome and nutritious,
and easily made-if you know how
Stir two teacups full of white meal in a
pint Of hot water for each loaf free it of
Jumps, and let il stand twenty.tour hours
Boil two or three potatoes, peel and slice
and mash into pint of water, which
thcken with flour till it is stiff batter, and
then add half q teacup full OF bakers
yeast. You will use about one-third as
much meal, scalded as above, as you do
Of -four; knead The meal and yeast
and sponge, and add a little salt
with tue -four altogether, and work it
well, aud mould in pans to rise moderate
av, and then bake at first in warm oven.
This bread will be moist and more
nutritious and more healthy than if il were
allaour. Buckwheal cakes are improved
by adding corn.mea, prepared in the
same way, in about The same proportion
as for bread. A little wheat -four may
lie added to advantage. Do not let your
batter over.rise and sour, and never use
saleratus If it does. Corn meal pudding
may be made Of yellow mead, stirred into
scalded skinned milk till as thick as
cruel, and when cooled, add ginder, Gin
namon, nutmeg, salt, and sweetening to
suit the taste, and a little fine cut suet,
and some raisins or dried peaches, or a
fne-cu; apple. 1t should bake an hour
or two, according to size. You who do
not believe any thing made ofcorn meal
can be good, will please try this recipe fol
a pudding.