Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1870-07-21
USEFUL AND SUGGESTIVE.


A GREAT many persons in eating cher
ries swallow the stones, which is very
dangerous practice, and sometimes causes
sudden death.
WHEAT as well as corn, and, no doubt,
plants in general, do best in the rich,
friable, healthful, natural surface soil,
which should never be buried beneath
sour. clayey subsoil, or loan that will
crust and bake; or even adulterated by adj
mixture with them.
PLANE irons for soft wood should be
ground to bevel of about As degrees;
for hickory or oak not over 80, for chisels,
all except heavy mortising, 80 degrees b
best for turning chisels about As. Tools
80 to 60 degreea
BURNT cork IL ono of the simplest
and most eflcacious Of dentifrices. When
the cork il slightly charred, rub it against
the teeth; by which means you have q
pleasant toothbrush, combined with the
finest carboniferous tooth powder, at no
expense whatever To travqDb and Pc
des,rians on short Journey His hint will
be valuable.
SELFIsHNRss should teach US to be kind
w 6uihoiSy AOA sASy 6AVW AooeCAS Aos
quicker, and yield more profit generally.
A man If keen observation can soon tell
who treats his horses or cattle badly they
will culver at his approach, turn from
him or kick at him. Seldom do such
farmers prosper. The leaven runs through
the whole loaf, and everything turns
against them They will tell you ''it is
my burned luck" but it is their ugly
nature.
THE Irish Farmers Gazette says the ma
nure trade has now acquired an impor-
lance second to no other branch of British
commerce. 1t thinks it questionable
whether the annual increase of all the
cotton, linen, wooden, and, hardware to,
gether will balance the increase OF pro-
duce arising from the yearly application
Of artificial manure to British soil. when
we add" says the Gazette, ito this notori-
GUS fact that this increase Of produce is
not half what 1t should be, something
like an approximate estimate may be
found Of its value to all classes OF the
public"
SAvoRy STEW OF VRAL.-Cut the meat
from the bones into pieces about two
inches square: put into frying pan two
ounces Of butter, and an onion in thin
slices; when the butter is hot, put in the
veal and fry it to nice brown; put in q
dish and pour teacupful of water into
the frying pan let it boil up and pour it
out. Stew the bones in rather more cold
water than will cover them, for three
hours. This will make excellent soup or
broth, which may be favored with pars-
ley, celery or any other vegetable. A
pint Of this broth, before any other flavor
than parsley has been added, is needed
Tor the meat, which should be put into
sauce pan with 1t and the liquor which
was made after frying the meat, and gent
ly stewed for an hour. A teaspO0nful Of
-four and little ketchup, with Cayenne
pepper and salt, should be added. After
these are added, let the whole come to
boil and serve with pieces of toasted
bread
ToMAroEs else, except pota.
toes, supplies better standard article OF
food through the whole year. Cooked
with plenty of bread crumbs they furnish
q very palatable and nourishing table dish,
especially from December to June, when
fresh garden vegetables are not abundant.
Having sometimes failed with glass jars,
we now use tin cans, 10 inches long and
a d inches in diameter (cut from sheet Of
tin l0x14 inches, and cheaply made). A
hole, cay ~ inch in diameter, is left in
one end The tomatoes, in large quantity
at time, are cooked well, as for the table,
but without salt. They are poured into
the cans hot, and bit Of tin well soldered
on. We put up 10 to 40 cans at a time,
and call in tinman to do the soldering,
as we have large number of cans ready
at time. Thus closely sealed they will
keep perfectly month, q year, or five
years. To provide against poor year,
and insure full supply always, we put
them up for one or two years in advance.
Scald the emptied cans and set them away
dry, and they can be used several times
with little help from the tinman to
smooth the heads inner. Agyiculturist.