The Lancaster ledger. [volume] (Lancaster, S.C.) 1852-1905, 1858-10-13
Useful Receipts.

the famous gumbo soup o: the Southwest,
and who has ever visited New Orleans
w'ihc@. .uxuriaiing on it, and declaring it
the very best soup ever conceived of2-
We have often wondered why it is not
generally made throughout the South,
where all the ingredients are easily oh.
tainable. Here is receipt for making it,
furnished to the Mobile Mercury, by Mrs.
l.. Ii. Wright:-
after your chicken is prepared, fry it
TO nice brown color; season it with
black pepper and salt; have large soup
plate full Of olira; chop fine, throwing a.
way the heads and tips of the same, as
they are hard. Always use the long
white, it being more tender and better fla
vored than the other kinds stir in this
with the chicken, ard it will partake of
tue taste and seasoning of the chicken
Fry it little, and have ready some boil
ing water, pouring over, say three quarts,
and allow sufficient quantity to boil a.
way let all boil down until the chicken
becomes perfectly tender, so that it may
easily be torn 10 pieces with fork. II
'rIed, 1t requires more pepper and salt,
which should be added before it is
thoroughly cooked. The gumbo thus
made will be very thick. If you do no.
like it made in this way. do not boil so
much, as it spoiIs all kinds of soups to
boil down and fill up again, as many do
with cold water, and besides it is never so
rich. Have rice boiled tender, but be
careful that the grains are separate. or
course. il is both wholesome and rich"
ESSENCE OF LEMoN.-Cut of very thin
the rinds of any number of lemons, put
the pieces of peel in phial and cover
them with spirits Of wine. After dav
OF two this will have taken up all the oil
OF the lemon peel, and become far better
IN Yu"ht, 'hou that usually soIu.
How TO DO UP SHIRT BosoMs.-When
Tue clothes are ready to iron, take pearl
starch, make il rather thick when boiled,
(ilke thick jeIlv,) rub it into the clothes
over n'ght-next morning iron in the usu.
al way I'LL dry. lave an ironing board
the size of the 3osoms, with three or
tour thlcknesses Of cloth sewed over il to
run under the bosoms--now take a linen
cloth, wet it and wiring it out AS dry as
you can, and with it just dampen by
lightly rubbing it over the bosom. Take
your polishing iron and rub it hard and
quickly over it-if you want an extra
shine on, dampen and repeat the rubbing
If you have not a polishing iron, any
common round-pointed iron will do by
using the point only. The polishing iron
should have two slightly convex surfaces
one on the point and one on the heel.
Lady Correspondent Of Rural Nev
Yorker.
To REMOVE DANDRUFF.-Take a thin
bieful Of powdered refined borax, (can be
had at any druggist or country store let
1t dissolve in teacup full of water; first
brush The head well, then wet IA brush
with the mixture and apply to the head.
DO this every day for a week, and twice
a week after few times, and you will
eltectnalIv V remove the dandrutf. So SAYS
lady friend who has tried it.
RAISING TURKEYs.-I propose giving
my mcde Of raising turkeys. 1t is my
opinion that farmers can raise pound Of
fowl easier and cheaper than pound of
pork. Heretofore have been unfortu.
nate in raising turkeys, but this season
adopted different mode-a plan of my
own invention--by which l have been
very successful. Others may have adop-
ted the same course, but not to my knowl.
edge.
Young turkeys are apt to die before
they attain the age of three weeks.
came TO the conclusion that the fatality
among them WAS caused by vermin,
heavy feed, and cold, damp weather.
My method this season has been this -
Take the eggs of the first laying, and set
under hens the second laying let the .ur.
keys hatch. Two or three days before
halching, sprinkle the nest and the fowls
themselves with sulphur. When the
young were Matched, took little sui
phur, gunpowder and lard, mixed, and
CREASED their heads and necks to keep off
the vermin while the young brooded. If
it does not remain on, in eight or ten
days put on another coat.
MODE OF rEEDING.-l tOoR eQual
quantities Of wheat bran and Indian meal,
and wet with sour milk, or lappered milk,
with good lot Of fine cut schives once
in two or three days in with it, and feed
them till a month or six weeks old then
lessen the bran. Feed them early in the
morning to keep them from rambling in
the dew.
Such has been my method Of feeding
and management, and have lost only
two out of forty hatched. Ducks man
aged in the same way--lost three by acci
dental causes out Of thirty Rve hatched.--
One, only, died while young. Chickens
in like manner, with creased heads and
sulphured nests lost three In about sixty.
This Is my mode and my success.--Prai-
Tie Farmer.