Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1869-01-29
USEFUL RECIPES, ETC.


farm than you can keep well.
IRoN shoes on sleds last q lifetime, They |
are really cheaper in the end than wooden
ones
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
Ia very small quantities, II is said, pre-
vents it from acting on lead and thus
forming poisonous salt.
THE New York Tribune says that if the
lighlcst running plows were used TO the
exclusion of all others it would save the
farmers of this country $S,000,000 year.
THE Gatdcner's Moathly 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 fiat land is to raise the soil
above the natural level.
IT is stated that the last half pint o.
milk drawn from a cows udder has sixteen
times the quantity Of cream in it than the
| first one This is said to be one reason
why the milking machines are not
more extensively approved. Although
they may milk very -, 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 Americdn Stock journal
says it is fact that feeding pure bran to
milch 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, AMI yet so palatable for break
fast, with thick, tender beefsteak or
mutton. chop fizzing 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 q little salt and pepper
while in the pan, and a little flour dredged
over them, is an Improvement.
! UNLEAyENED BREAD-Eaual 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 es 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 we'll heated and
creased before they are put in the oven.
The quicker they are baked the lighter
they will be as there will be less liability
for the air to E'rcbSRge.
CARD THE Cows One would think
that any kind hearted man, when he sees
how grateful this operation is TO COW,
would be willing to spend few moments
daily in Carding her 1t pays as well to
clean cow as n horse. All who have
fairly tried it find great benefit from the
operation And yet no one farmer in a
hundred makes 1t practice to use the
card or curry. comb in the COW stable. We
know stupid men who laugh at the idea
as 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, ,-Amert-
can AgricWturiSt.
AT the Ohio State Fair, held in Dayton,
Mr. j. w. Mumma, Of that place, received
a premium for the best hams, which were
cured after the following receipt; Rub
the fresh hams with best salt; put them in
a barrel and cover with brine made of
the following proportions for 100 lbs. of
meat: 7 lbs. of salt, 2 OF. salt petre, 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 ? lbs. sugar to the above quantity Of
brine. When the mest 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.-Have a wooden
horse to put the clothes on, and small
cane to beat the dust out of them; also a
board or table long enough for them to
be put their whole length when brushing
them Have two brushes, oue1a hard
bristlc, 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 of the nap, and make
them look bare in a little time. Be care
ful in the choice Of 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 to beat with. If 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 Its
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
- THirfrSO ERcyrODe1ia