The Conservative. (M'connelsville, Ohio) 1866-1871, 1870-09-23
/ Agricultural.
FARM, GARDEN AND HOUSEHOLD.

RUsT on DINNER KNIVES. them
with sweet oil, well rubbing il on; les them
remain for forty-eight hours, aud then,
using u2slaeked lime finely powdered, rub
the knife until all the rust has disappeared.
To KEEP KNIVES FROM RUsTING. After
the knives are washed, place the blades in
a dipper of hot soap-suds and scour them
while hot; wipe them dry after scotring,
without washing again, and keep them in
= dry place.
! CARBOLIo AcD, that wonderful cure-aII
for sores, burns and numerous other all
] ments, should have place in every family
medicine closet. It is also a good disin-
fectant, and is a sure destroyer of the pest
Of housekeepers rs-bed-bugs and flies. All
who would have clean beds IN the spring
must sso that they are Kept clean in the
fall.
TEE Savannah Republican of the ID
says: ''The largest and handsomest piece
of petrifed oak which we have ever seen
was shown us by DIR. Dupon, at his resi-
dence on the Isle of Hope, few days ago.
The piece referred to is about two feetin
length and ten inches IN diameter. and re-
sembles q large piece of flint This curl
osity was fished up in st. Helena Sound,
and it IS the intention of the Doctor to
present it to the Georgia Historical So
ciety."
PICKLEs.-Picl each morning. and put
into weak brine, allowing them to remain
three or four days, or long enough to-be--
come sufficiently salt for use, putting in
mustard pods and horse radish leaves to
keep them green. Then take out and
drain, and cover. with good vinegar for a
week, at which time take out again and
drain, and pat into fresh vinegar, adding.
mustard seed, ginger root, cloves, pepper,
and red pepper pOds-about one or two
ounces each to the barrel, or to suit the.
taste. The pickle viii be nice and brittle
End pass muster at any table. Put on the
vinegar cold, and add the spices as desir-
ed but the vinegar must be changed once,
as the large amount of water IN the cueum-
bers so reduces the vinegar that this
change is absolutely necessary; and if
they should lose their sharp taste, justad
a little molasses or spirits, and they viii
be right again. Phey are always ready for
use, and viii keep WELL <rr.
GAD-FLY AND sEEEP.-To prevent the at
tacks OF this most annoying insect theDO-
SOS of the sheep must besmeared with pine
tar This IS done either by catching each
sheep and applying the tar with a. brush
or swab, or by putting the tar IN the bot
tom of feeding trOughs, or on 2 board and
covering it thinly with salt. If the sheep
have been refused salt for week or ten
days, they viii, in their eagerness and
hunger, get their noses INTO the tar before
they are conscious of the trick Blackjack
says: ''rhe gad-hy deposits its eggs on
the margin of the nostril in autumn; these
are soon batched, and tho laryae immedi-
ately find their way up the interior Of the
nose, till they arrive at the frontal sinus.
Here they remain until the following
spring, when they quit, burroV IN the
earth for a short season, then emerge
winged insects, ready to enter, upOn the
career Of torment 50 ably gone through by
their predecessors" ..- .rssF.-~-. .rf --
CooKNG TodAToEs. The tomato is
vegetable that is difficult to spoil, and is
generally acceptable, even when rudely
cooked. It is capable Of so much change
in the cooking as TO. afford q pleasing vari-
ETY.. One way Of stewing tomatoes is to
choose yCry ripe ones, skin and slice, re-
jecting any hard parts. Put IN pan with
salt, butter and pepper, and cook very
more than ten minutes. An
other way Is to stow the tomato until
thoroughly soft, rub them through 4 seive,
and then cook them down 10 the desired
thickness. Butter, salt and pepper are the
usual seasoning. Those fond of the flavor
of onions will find the addition Of chopped
onions while cooking to make an excellent
variety. Baked tomatoes are fine. Choose
large fruit, and cut out q cavity ut the stem
end; FIJI this with q mixture OF powdered
crackers or bread crumbs, butter, salt or
other seasoning, set on a pan and bake IN
IL done. If managed carefully, the toma-
toes retain their shape Tomatoes may be
brolsd; cut them in halves erossWise, and
put them cut side down upon gridiTon
over the fire. When the cut surface is
scared, turn them and pat butter, salt,
&c, on each, and cook with the skin side
iowr until dODe.-AmeTicaB AgricJlltlTal-
st. f CO