The Bedford gazette. [volume] (Bedford, Pa.) 1805-current, 1869-02-05
HOUSE AND Farm.


pounds. Those who like fat should
select fatty piece, those who prefer
lean may take the shoulder cIod or
upper part of the fore leg. Take one
pint ofsalt, one teacup of moIasses or
brown sugar, one tablespoonful of
ground cloves, allspice and pepper.
and two tablespOonsful Of pulverized
saitpetre. Place the beef in a deem
pan; rub with this mixture. Turn
and rub each side twice day for a
week. Then wash off the spices put
in pot of boiling water, and as often
as 1t boils hard, turn i'm a teacupCul of
cold water. Il must simmer for five
hours on the back part of the stove.
When cold press under heavy weight.
and you will never desire to buy corn
ed beef of the butcher again. Your
J pickle will do for another ten pounds
OF beef, first rubbing into it a handful
OF salt. 1t can be renewed and a piece
Kept In preparation every day. This
has been used many years by the writ
er, and is good to pickle tongues fresh
from the market.
AduHerdted Vlleg0r.-A very large
portion of the Vinegar retailed at the
stores and shops is the vilest compound
lmmaginable. The Scientific Ameri-
can coutions the public against the
use of vinegar made from sulphuric
and other acids, as very Injurious to
! persons, and destructive of pickles and
other articles intended to be preserved
by it. A gallon, compounded of sui
! phuric acid, can be made for a cent or
two, the acid proving the cheapest
/ substitute for the alcohol. which in
some form is the proper Ingredient
To detect sulphuric acid in vinegar,
/ pour few drops of the chloride of
barium, or nitrate of baryta into
small quantity of vinegar in a glass;
If the liquid becomes cloudy in appear.
ance, it should all be turned into the
gutter; the sulphuric acid is present
in injurious quantity.
Spice Vinegar for PickIes.--For
every pint Of spiced vinegar it is
| intended to make, take one ounce of
black pepper, half an ounce of salt, half
an ounce of ginger, quarter of an ounce
of allspice and if desired to be hot, add
quarter drachm Of cayenne, or a few
| capsicums. Bruise the whole of these
materials, and put them into Jar or
wide-mouthed bottle, with the best
4 vinegar, tie over with a bladder, or
cork the bottle close. Shake the bottle
/ occasionally, and in week or two the
spiced vinegar will be ready for use,
either as relish to cold meats, or for
picking.
Eggs and Potatoes Remove the
skins from some b9iled Irish nntatnes
in small pieces about the size of e
grain of corn, and season with salt and
pepper. To quart of potatoes thus
prepared take the yolks of six eggs
and the whites Of three, and beat them
we'll together; have some butter in q
frying pan, and when it is melted put
in the potatoes; when they are quite
hot stir in the eggs, and continue stir
ring, so as to mix them well with the
potatoes; and until the eggs are set
! then pepper and send them to the
table in hot dish.
| TO relieve from the terrible effects of
running a nail in the foot of a man or
horse, take pea ch leaves, apply them
| to the wound confined with bandage,
and the cure is as if by magic. Renew
the application twice day if necessary,
and one application generally does the
work. This remedy has cured both
man aud horse in a few hours, when
they were apparently on the point Of
having l0ck-jaw.
Young Cutie should have as good
treatment and quarters as the cows
and oxen. The rapid growth they are
making when they come in from grass
should be kept up by good hay and
roots. The bog hay and frozen butts,
on which they are so often starved, are
better used for bedding and the ma
! luIS bSdp' plNS tilCHI 1uAlt SShS4SNS
feed, and they will astonish you by
their rapid growth.
In 4 recent lecture on the breeding Of
the horse, delivered at Manchester, n.
H., Col. Lang said the finest gentle
mems horses he had ever seen were in
France. There breeding is carried as
near perfection as possible in this class
as we'll as in the sporting horses, in
which the French people seem to be
much interested, and bid fair to beat
the world.
4 Hamburg, ~ Y, farmer, who has
had large experience in feeding cabbage
and turnips to cows, says his practice
is to feed Immediately after milking
never beforehand he has never been
troubled with the milk being favored.
He also says he feeds turnlps whole
with the tops on, as there is no danger
from choking when fed in this way.
Some one says that when mechanics
have land they generally give better
cultivation than farmers; they have
more grapes, pears, strawberries, and
water-melons, and earlier potatoes and
cucumbers. They devote more care
and labor to the small space, and so
reap larger profit from it.
Roast veal and chicken bones make
a very nice soup, boiled with vege-
, tables but, add handful of macaroEi ;
break it Up fine and boil the soup half
an hour after it is put in; color the
soup with catsup.
1kiIch Hnlre shnnld have q snrcnlpnt