The Plymouth weekly Democrat., 1869-07-01
farm au0 6ousebolo.
USEFUL RECIPES, ETC.

USEFUL kECIPES, ETCs
If you would not have your horse acquir,
the habit of hanging in the halter, do moi
strike at him when young.
IT is said that one of the most powerful
remedies for bots in horses is strong de-
coctlon OF sage tea, made very sweet
A CORRESPONDENT of the Rural Neu
Yorker says deep, level planting and cul
ture is what the potato wants He SAYS a
potato should he planted not less than six
inches deep.
WooD ashes contain all the inorganic
ingredients which growing trees extract
from the soil, and in consequence are re-
garded as the best fertilizer for apples
pears, peaches, plums, etc.
If you want bone and large develop
ment OF red flesh In hogs, give them as
good pasture through the summer as your
Deeves have. 1t costs less everyway to
make big hog weigh 500 by Christmas
than to get two small swine up to $50
apiece.
KILLING DOCK.-A writer in the " r..
Homestead says the best and easiest way
to exterminate this troublesome pest is to
take sharp hoe and give it sliding
stroke, so as to cut the dock just below the
crown, and throw the crowns into a basket,
and leave them in the travelled track of
the highway, or any other place where
they will not get a foothold in the ground,
and the work is DONE
FRIED BREAD.-Slices of toasted bread.
dipped ii milk or wine, and tried in hon.
ey, are excellent. Then, instead of call
ing them '' fried Bread" they are toreias,
an excellent Spanish delicacy, can assure
you. Please understand there is neither
butter nor lard. Simply melt the honey
In a pan, and when It is very hot, put in
the bread, which is served hot also, after
becoming nicely Drowned. Lovers of
money can take notice.-Erchange.
To CANDY FkUIT-Take one pound of
best ioaf-sugar, dip each lump into bowl
OF water, and put the sugar IN a preserving
kettle. Boil il down until clear, and i'm a
candying state. When sufficiently boiled
have ready the fruits you wish to preserve.
Large, white grapes, oranges separated
into small pieces, or preserved fruits, taken
out of their syrup and dried, are nice
Dip the fruits into the prepared sugar
while it is hot, then put them in a cold
place; they soon become hard
AN exchange gives the following as an
excellent receipt for bottling fruit: Ton
pounds Of fruit put five pounds of white
sugar, when it comes to a boil. Boil ten
minutes. Be careful to stir the fruit as
little as possible, not to bruse it. Pour
into an earthen ware vessel to cool When
cold, put in wide-neCked bottles, cover
with bladder. Gooseberries, black cur
rants, red currants, and raspberries, mixed,
made last year, you can hardly tell from
fresh fruit. The receipt for currants,
raspberries and plums of all kinds. is
specially recommended.
To PRESERVE TOMATOES FOR WINTER
AND EARLY SUMNER UsE-The most eco
nomlcal mode for family purposes is to put
them into wide-mOuthed Jars, holding
Two, three, or more quarts, according to
the size OF the family. The tomatoes, pre-
viously to their going into winter quar-
tiers, are merely cooked without seasoning
of any sort, and put, while hot, into the
jars, which should be filled full and the
cOrks driven home tightly and tied down.
Preserved in this manner, they will keep
as fresh almost as when first picked.
To CLEAN PAINTs-There is a very
simple method to clean most any kind of
paint that has become dirty, and if our
housewives should adopt it, il would save
them great deal of trouble. Provide a
plate, with some of the best whiting to be
had, and have ready some clean warm
water, and a piece OF flannel, which din
into the water, and squeeze nearly dry
then take as much whiting as will adhere
to 1t; apply it to the painted surface,
when a little rubbing will instantly re-
move any dirt or grease. After which,
wash the part well with clean water, rub.
bing it dry with soft chamois. Paint
thus cleaned looks as well as when first
laid on, without any injury to the most
delicate colOrs. 1t is far better than using
soap, and does not require more than hall
the time and labor.-Coach- Makers Jour
nal.
TREATMENT OF SCARLET FEvER.-Dr.
Charles Il. Thompson reports in the Lancet
his manner of treatment in scarlet fever as
follows: The patient is immersed in q
warm bath in the early stage of the dis
ease, and this is repeated frequently, or IS
often as the strength of the patient will
allow. The first effect is to produce a
soothing and refeshiDg feeling in the
patient, to be followed soon by such an
eruption on the surface, of Sc vivid color
and In such amount as would astonisb
liiocC WIN udfC bcNcT Wlt0cSSeU III. mus
one of the greatest dangers of this feal full
discsse-the suppression of the eruption
is escaped. The appetite generally re-
turns after the first or second bath, and
the strength of the patient is kept up by
nutritious food. The bath prevents the
dissemination of the disease, by removing
the excr eta from the skin as soon as it is
deposited. This treatment promotes
cuticular desquamation. The body should
be gently dried by soft linen cloths after
the bath. By this procedure the various
secretions are deprived of their noxious
properties, and the irritation of internal
organs is quickly relieved, thus disspating
infection. Another benefit is that very
serious case is soon reduced to mild one
and the patient RECEIVERS in less than hall
the usual time. Since DR.. Thompson has
pursued this practlce-during the last
fifteen years-he has never lost a patient
from scarlet fever.