The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1868-02-06
HOME, FARM AND GARDEN

A BOSTON newspaper says good way
to preserve eAt-fowers is to put pinch
Of nitrate of soda into the water every day
when it is changed. This, it says, will
preserve flowers for fortnight. Nitrate
of potash in powder has nearly the same
effect. 17GaI t5z &
THE town Of Bennes, in Brittany, is
noted for its peculiar butter. The milk of
the previous evening is mixed with the
warm mornings milk, and the mixture al
lowed to stand for two or three hours,
practice this plan claim that they thereby
obtain larger amount of butter of
more delicious flavor ia
INDEIIBLE gINK.-Twelve and half
grains of nitrate of silver, piece of gum
arabic the size of bean; put that into
phial with two spoonfule of water; let it
remain three or four days in the sun, or
at the fire, and it will dissolve and turn
black. The preparatory liquid is one
ounce of pearlash, to be put into bottle
with one and half ounce of water, and
piece Of gum arabic the size of nut
meg. iaol-2
CURE OF CRoUP.-An exchange, refer
ring to the fact of doctor in Heidelburg
and two of his assistants having died Of
Group in consequence of sucking the blood
flowing during successful operation of
tracheotomy, stated that the disease is al
ways durable by very simple remedy,
even when the patient ia on the verge of
suffocation. This consists, first in apply
ing water to the throat by means of a
sponge or soft cloth, so hot as to be very
painful to the hand of the operator, in
slant relief being usually afforded. After
this has been continued fifteen to thirty
minutes, poultice of linseed meal, rolled
up in cloth, is to be applied while very
hot, and left on for some time. The rem
edies are to be repeated should the attack
return; but the writer states that after
long experience he has never known them
to fail. -.
OYsTERs-An exchange says; ave
suppose that nine out of ten housekeepers
will contradict us point blank, in state
ment that nine out of ten of them do not
know how to stew dish of oysters. By
the ordinary routine that nearly every one
follows, either the oysters are stewed and
shrivelled out of all semblance of them
selves in shape, size and flavor, or else the
soup and thickening" has raw taste
that spoils it. Here is the right method
Try it once, and we'll warrant you won't
need telling the second time. Pick the
oysters out of the juice with a fork, as dry
as possible stew the juice, thickening,
milk or water, of which the soup is to be
made, until thoroughly cooked then drop
the oysters in, and just as the cooled soup
begins to show signs of simmering, empty
out all together, and you will have rich
soup and plump oysters, luscious enough
to make you think you never tasted real
oysters before
WHY DoN'TeHE Do IT ?-When farm
er knows that1 winter season is the time
to prepare bar-posts and repair all kinds of
farming tools-Why don't he do it?
When a farmer knows that wagons and
sleighs, and other carriages will last
great deal longer when properly housed
Why don't he do it? .t.+.l
When a farmer knows that COWS will
do better on less quantity of feed, if
properly stabbed through the winter-Why
don't he doit?
When a farmer sees the boards drop
ping from his stables, barns and out build
ings, and knows that it would take Only
few minutes to nail them on again-Why
don't he do it9
When farmer knows that good part
of his farm would be much improved by
blowing it in narrow lands, thus giving it
a chance of drain-Why don't he do it?
When farmer knows that most of his
pillow land would be greatly improved by
sowing clover-Why don't he do its