Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1869-09-23
HOME, FARM AND GARD en-.


The Rurd World has no faitl in any
recipe for restoring or sweetenlng ncid
butter
"A row of currant.bushes in Pittsilcld,
Mass, planted alternately with raspber-
ries, is entirely free from the currant'
worm, which destroyed all others IN its vi
entity,
Walnut-leaves, infused in water. and
applied with sponge to those parts OF a
horse which are most sensitive to flies, viii,
it is said secure him against the attacks OF
his ticklish assailant
The Massachu Setts .NoUghmdn very APP
propriatey calls attention to the nnpor-
tance of having good roads on the firm, as
wei as having the public thorougitares in
good condition.
The Utica Herald gives three rules for
renoya,ing old pastures; /. In winter
lime them in wet places. .. In summer
nov them where bushy. B. Keep sheep
on them, and feed the sheep with beans
and oil cake.
To cook onions writer in the West
ern RarM says: Peel, wash and put them
into boiling milk and water water alone
will do, but is not so good); when nearly
tender, salt them; when tender, take them
up, pepper them and put some butter on
them, and they are ready for use,
"Take large onions and parboil them;
roast them before a fire with their skins
on, turning as they require peel and send
them to the table whole; serve with melt
ed butter,
Peel slice, and fry them brown in but.
ter or nice dripping"
An accurate farmer has given the
Country Gentleman his experience in feed.
ing cut feed and meal to his horses, He
cuts oat straw to the length of an inch
and mixes with this corn meal and bran
in equal quantities, and so feeds that each
horse has bushel OF the straw, and three
quarts of the meal and bran, twice day.
One hundred pounds of this mixture Of
corn meal and bran he finds will keep a
working horse in good condition one week
He is satisfied that this costs less than two
thirds the cost of keeping horse on UNI
cut dry hay and whole grain.
Graham Bread-Take two or three
pints OF warm water and pour on your
risings the same as for other bread. Stir
in flour enough to make stiff batter, drop
into deep dishes, let it rise nicely, hen
bake slowly. Or, if you wish a sweeter
and more wholesome article still, procure
some cast iron bread pans, take some cold
water, or, if the flour becomes OLD, warm
it little, stir in -four until the batter
will drop nicely, grease your dishes with a
little fresh butter then fill and bake in a
hot oven about thirty MINUTES Western
Rural
Foul Water.-It has been long known
to intelligent persons that foul water is
one of the agents for the diffusion of
disease, but even these will be astonished
to be assured, as Sir William Jenner posi-
lively assured the last meeting of the Brit
ish Medical Association, at Leeds, that
two of the most fearful diseases, cholera
and typhoid fever, are mainly if not en-
tiroly propagated by the drinking of con
taminated water. No individuals can take
too much care to keep their drinking
water free from impurity, and it is of the
highest importance that large communi-
ties should be supplied with water uncon-
taminated by any refuse or sewerage. At
any rate where this is not done, there
ought to be an end of the impertnence of
ascrbing diseases to the mysterious dis
pensation of Providence"
Smoking Hams--I received new
idea from Mr.. Locke says a correspondent
of the Ne'c England Farmer, in regard to
smoking hams. Let the hams remain
frozen and wrapped in papers through the
cold weather. In the spring, smoke your
barrel by gradually burning under it,
when inverted, bushel of cobs; then
rinse the barrel with warm water that is
to be used in making the brine. For one
hundred pounds of meat, use ten pounds
o. salt, woquarts molaSses, two ounces salt
petre, with enough water to cover themcat.
Scald the brine, skim it, and put it with
the hams packed in the smoked barrel.
Treated in this way the hams have the
taste Of smoked meat, without smoking,
and will keep, like other salt meat,
through the summer.
]