Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1870-01-14
FARM AND HOUSEHOLD
USEFUL RECIPES, ETC.

f>tOttyNallQn Calls aLventlOH W on ~
method of cleaning pork barrels; DE
puts in the empty barrel an arm1ul OF
straw, hay or shavings, sets 1t on 1re anu
lets it burn out undisturbed. lie then
| finds the barrel pure and sweet.
JOSEPH HARRIS, of the american Ayr
culturist, is strongly in favor OF 1all-1al,
lowing" by which he means pioWing soa
land in July or August, narrowing IL as II
to SOW it, and then not sowing 1t; cult,
waiting or blowing it again in the fall, ana
then sowing to small grain In the spring.
How TO SALT BEEF.-For every loo
lbs of beef, take ~ ounces OF saltpetre,
211a Tbs brown sugar, lbs good salt, anu
~ gallons water; mix all together ana
boil the mass till all the hard lngredl-
ents are thoroughly dissolved; then let
the brine cool and pour 1t over the meat,
which must be packed tight and Welghed
down. The pickle should entirely cover
the meat.-Erchange
INDIAN BAKED PUDDING.-Take two
quarts of sweet milk, and boil one quart,
and while boiling it stir in as much fine
Indian meal as will make very still bat
ter; add teaspoonful of salt, and make
very sweet with molasses. Butter pan,
and pour the batter in, and pour the re-
little bits of butter and put on the top, and
bake two hours in moderate oven.
HENRY BoYNToN writes to the Neao
England Farmer that he belives the whole
secret of curing foot-rot in sheep is in per-
feet cleanliness, continued so long as the
case demands. Seven bad cases were taken
for experiment. ALI the diseased part of
the shell was cut away; the feet were
bor cb ohod w. Gold vyotar an6 tho
sheep were put In dry pen, we'll Uttered
| with straw. The result was that every
hoof became sound. With a small flock
he thinks nothing more is needed, but
with large flock the use of vitriol is adj
vised. .sf
How TO MAKE Coop CoFFEE.-A
writer in the Western Farmer says: "My
wife has the reputation of making the
best of coffee, and thought would give
| her mode. First purchase good article
of coffee; then be very careful in brown
| ing 1t should be roasted to dark brown
and not black; and this should be done
| slowly, not in too much Of a hurry. As
soon as it is brittle so as to be easily
broken to pieces with the teeth it is done.
Then grind and put into bowl. Put in
little of the white of an egg. Stir 1t
well together. Pour in boiling water and
put it in the pot, and let it boil fifteen
minutes"
| To ROAST TURKEY.-Wash the turkey
water over night. When ready to put to
roast, rub it dry in the inside, and sprinkle
in little pepper Make stafing of two
thirds wheat bread and one-third corn
bread, rubbed fine, and softened with but
ter and beaten yolk of an egg, and seasoned
with salt, pepper, parsley and celery. Mix
the stuffing well together, and fill the
! turkey. Rub the breast of the turkey
with salt, pepper and butter. Have water
and lard in your dripping pan, and haste
often. 1t will require three hours to roast.
| Pea fowl and Guinea fowl are roasted and
dressed in the same manner.
AN IRISH STEW Many compounds
called by the name are not the real thing.
| An exchange says beef makes good stew,
but isn't the "real Irish" Mutton is the
basis, and then it is not only good, but
economical, as the neck piece of mutton is
the part generally preferred. Cut the
neck into chops, and wash if bloody.
Two and half pounds of mutton require
eight good-sized potatoes, four small on
ions and quart of water. Now, judg-
ment is required in the cooking; the meat
must be thoroughly done, so as to leave
the bone readily (for picking is part of
the pleasure in eating the stew, and the
potatoes must be cooked to that point at
which they are just ready to 60 to pieces
and have absorbed a good part of the
gravy. So if the meat appears at all
tough, it had better be stewed awhile by
itself; then add the potatoes, cut in thick
slices, the onions, and pepper and salt. 1t
is to be served very hot, as it is apt to be
| very rich with fat, and mutton fat hardens
| readily. This is, of course, not dish for
those who cannot tolerate fat; but most
persons who take much exercise in cold
weather actually need good share of
fatty food"
How TO JOIN THE ENDS OF LEAD PIPE.
Procure an octangular iron coupling, at
an iron pipe mandatory, which has a
left-handed thread cut in one end, and a
right-hand thread in the other end. AS
such couplings are made of numerous
sizes, they can be obtained to fit lead pipe
of almost any size. Let the two ends of a
lead pipe be cut off square, and if the pipe
is no, round it must be made so. Then
screw one end of the iron coupling on one
end of the pipe, say half an inch. Re-
move it, and screw the other end on the
other piece of pipe. Unscrew the coup
ling, fill the thread on both ends of both
coupling and pipe with red or white lead
mingled with boiled oil, so as to be of the
consistence of thick paint. Now screw
the coupling on both ends of the pipe at
once If the coupling were just large
enough to screw on the pipe, the joint
will be water tight, even under pressure.
The writer joined coldwater supply
pipe in the cellar with an inch iron coup
ling, in Brooklyn, where the water is
under heavy pressure, and the joint does
not leak This manner of uniting the
ends of lead pipe is much cheaper than
with solder, unless there are several joints
to be made, as the couplings will cost only
a few cents each. And any mechanic who
could not solder joint can screw on a
coupling in few minutes Before the
coupling is screwed on, steel tap should
be turned around few times in each end
of the coupling, to remove all rough
points in the thread that would tear of
the thread of lead on the end of the pipe.
When tinker or plumber cannot be OBJ
tanned readily, when laying pipe in the
country, this manner of uniting the ends
may be adopted with confidence.-He0rth
and Home.