The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1869-01-28
USEFUL RECIPES, ETC.

USEFUL RECIPES, ETC.
Do NOT keep more live stock on your
| farm than you can keep we'll
| IRON shoes on sleds last lifetime They
are really cheaper in the end than wooden
| ones - - a -
| REPLACE all the bars where you pass
often by strong gates, and then wonder
that you didn't do so before. -
PHOSPHATE Of lime in fresh water, even
IN very small quantities, it is said, pre-
vents 1t from acting on lead and thus
forming poisonous salt.
THE New York Tribune says that if the
lghtest running plows were used to the
exclusion Of all others it would save the
farmers OF this country $S,000,0 600 year.
THE Gardeners Monthly says that if the
people of the United States all care to
become successful grape growers they
must recognize the fact that the roots of
the grape vine can scarcely be kept too
dry, and that the very best way to accom-
plish this ON flat land is TO raise the soil
| above the natural level.
IT is stated that the last half pint OF
milk drawn from cows udder has sixteen
times the quantity Of cream in it than the
first one. This is said to be one reason
why the cow milking machines are not
more extensively approved. Although
they may milk very fast, they do not
| strip" clean, and farmers cannot afferd
to lose the last half pint Of milk from each
cow twice day
WHILE conceding that pure bran con-
tains little or no fattening properties, SO
far as known, the american Stock Journal
4 says it is fact that feeding pure bran to
mich COWS twice day will materially in
crease the flow of milk The same re-
suit, with the added one of increasing
! strength to the animals is obtained by a
like feeding of cake made from the meal
| of cotton seed Stock do not take to
| this at first in its pure state, but, mixed
with other food, they will soon come to
like it, and to thrive under its influence.
| FRIED PoTAToEs-There is nothing so
easy to get, and yet SO palatable for break
fast, with a thick, tender beefsteak or
mutton chop fixing from the gridiron
! To fry raw potatoes properly, they should
| be pared, cut lengthwise into slices, an
eighth of an inch in thickness, dropped
into pan over the fire containing hot
beef drippings, turned frequently, nicely
drowned all over, but never burned.
| The addition of little salt and pepper
while in the pan, and little flour dredged
over them, is an Improvement
/ UNLEAvENED BREAD.-Eoual -quanti-
ties of unsifted Graham or rye flour and
/ boiling water; little salt. Pour the
! water over the flour, stirring briskly, and,
with hands well busted with fine flour,
roll out as quickly as may be into little
cakes. Bake about twenty minutes in a
quick oven. These little cakes will find
favor with all lovers of Graham. A better
way is to bake them in the small iron
dishes that are now cast in sets. In this
case the irons should be well heated and
| creased before they are put in the oven.
The quicker they are baked the lighter
they will be as there win be less liability
for the air to escape rc7ts7age.
CARD THE Cows One would think
that any Lind hearted man, when he sees
how. grateful this operation is to COW,
would be willing to spend a few moments
daily in carding her. 1t pays as well to
clean COW as a horse. All who have
fairly tried it find great benefit from the
| operation. And yet no one farmer in a
hundred makes it practice to use the
card or curry comb in the constable. We
know stupid men who laugh at the idea
1 as a mere notion of some fancy farmer
But, in point of fact, no cow can give the
| best results at the pail unless this matter is
| attended to, especially in winter-Ameri-
can Ags1cugtur5st.
AT the Ohio State Fair, held in Dayton,
| Mr.. ]. W. Mumma, of that place, received
premium for the best hams, which were
cured after the following receipt: Rub
the fresh hams with best salt; put them in
barrel and cover with a brine made of
the following proportions for 100 fbs of
meat: lbs of salt, 2 or. salt retre, gal
| Ions of water. Leave the meat in this
brine for three Or four weeks; then take
it and rub again with dry salt, and put it
back into the brine for three or four weeks
| longer. If you want sugar cured hams,
| use 3 lbs sugar to the above quantity OF
| brine. When the meat has been in the
brine as above directed, take it out and
| smoke it with half green hickory wood, if
this can be had. Corn cobs make good
smoke where hickory cannot be had.
| To BRUSH CLoTHEs.-Haye a wooden
horse to put the clothes on, and small
| cane to beat the dust out of them also
board or table long enough for them to
| be put their whole length when brushing
them. Have two brushes, one hard
bristle, the other soft; use the harder for
| the great coats, and for the others when
| spotted with dirt. Fine cloth coats should
| never be brushed with too hard a brush,
| as this will take off the nap, and make
| them look bare in a little time Be care
| full in the choice eff the cane ; do not have
| it too large, and be particular not to hit
too hard. Be careful also not to hit the
buttons, for it will scratch, if not break
them; therefore a small hand-whip is the
best TIC beat with. IL a coat be wet and
spotted with dirt, let it be quite dry before
brushing it; then, rub out the spots with
the hands, taking care not to rumple It
in so doing. If it wants beating, do it as
before directed, then put the coat at It's
full length on a board; let the collar be
towards the left hand, and the brush in the
right. Brush the back OF the collar first,
between the two shoulders next, and then
the sleeves, etc, observing to brush the
cloth the same way that the nap goes,
which is towards the skirt of the coat
When both sides are properly done, then
brush the inside, and last of all the collar
-UnigersM Encyclopedia.