The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1866-09-07

the good qualities. Excellent for
milk, they are still more so for beef
Colnan's Rural World.
THE FAIR.-Extensive preparations
are being perfected for the Wayne
County Fair, which is to come off the
last week in the present month. The
managers have acted with the utmost
hberality in throwing out inducements
to farmers and stock men to come for
ward, and engage in the competition
to be awarded. 4ff $500
-aL1oUnID HONEY. = The following
recipe for beautiful liquid honey is
taken from Mr. Langstroth, which he
says S''the best judges lave pro-
nounced one of the most luscious artl-
cles they ever tasted:p z
Put two pounds of the purest
white sugar in as much hot water as
will dissolve it; take one pound of
strained white clover honey-any
honey of good flavor will answer-and
add it warm to the syrup, tn oroughly
stirring together. As refined loaf
sugar is pure and inodOreus sweet,
one pound of honey will give its flavor
to two pounds of sugar, and the COM
pound will be free from that smarting
taste that. pure honey often has, and
will usually agree with those who
cannot eat the latter with impunityy
Any desired favor can be added to it,
Although no profit can be realized
from, inducing bees to store this mix
ture, in boxes or glasses, the amateur
may choose, in bad seasons or in dis
tricts where honey is pure, to- secure
in this way choice specimens for the
table. - .YaIIa : I3sZaE
Coop Com BREAD AND PUDDING,
The same money will buy two or
three times as much nourishment in
corn meal, as it is a matter of economy
to use as much Of the former as can
be made palatable. OF the hundreds.of
corn bread receipts we have published,
none we have tried has given as con-
tinued satisfaction as the following:
One quart of sweet milk, one teaspoon
full cooking soda. one teacupftil of
molasses, two teaspo6nsful ofsalt, four
teacupsful oflwheat -four Mix all
we'll together, and bake slowly for an
hour or more 1t keeps moist for,
several days.. and is relished by most
persons. The above preparation,
cooked in a steamer, makes good
pudding to. be. eaten with. cream, or
milk and isugar, or eaten alone. '''''' .
SELECTING WHEAT FOR SEED.-No
faoto As more evident than that if
wheatwith which are mixed the seeds
of weeds, chess, barley, rye, or other
grains is used for seed, the crop har-
vested will not be good, clean wheat.
It is equally certain that poorly de-
veloped, unripened, or diseased wheat
kernels cannot be expected to produce
superior wheat. Yet many farmers,
knowing these things, pay little at
tention to selecting wheat for seed.
No farmer should ever sow 8 dirty =
wheat under any circumstances. This
year there should be special pains
taken in many parts of the country
where the wheat crop was almost en-
tirely failure. twill be much bet
ter to procure seed from consider
able distance and at increased expense
than to rely on that which is not suit
able. for the. purpose. In all ordinary
cases the fact that such is the best,
you have is not. sufficient reason. f p
Care in selecting varieties is also
important. IF one variety has failed
in.your vicinity, year after year, try
something else, no matter how good a
reputation this variety may have for
merly had. AfA ts tElsA A s
The fact that white wheat brings
higher price in the market than the
amber or red wheat of the same quail
ity, should be taken into considera-
ton. Of two varieties, equal In harv
diness, productiveness,, ETC., of course
the white should be selected In get
ting wheat from distance, if you
want it earlier than thaty you now have,
go North for it, if later go South for
seed. Do not be induced to sow largely
of any variety simply because it has
done well in other places, especially if
these localities are at a considerable
| distance. - s.-,s1 - =, ,~.
Soar MAKING.-CoLD PROCESS =
There is mode of making soap,
adopted by the country people, which
they call the cold process, that de-
serves to be made generally known.
It is thus described by farmers wife:
II put my barrel--a common fish bar
rein the cellar where it is intended
to stand, and fill it nearly full of
strong lye; then add as much grease
without melting it as think sufficient.
stirring it once, every day or two. Tn
few DAYS L can tell whether L have
put too much orstoo little grease, and
! add I've or grease as the case may ref
] quire. In two or three,aweeks it be-.
comes excellent soap. We call it the
cold process. y In this way we make
better soap, get rid of the trouble and.
risk of boiling, and can make it as
suits our reonveniences, or occasion
requires. " ,ss., ,,.....
Walnut Ieauas ahr1,isad m 4 ~, hhoa