The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-01-21

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UEKFUL RECIPES, lie.
TIE american Agseultvria says Il has
found NO mechanical contfivanco Tor milk
ing which can be advantageously used,
although several have been invented
which would perform the operation
A CORRESPONDENT of the xdssdchwsetts
PsougkmGn calls attention to an old
method Of cleaning pork barrels. he
puts in the empty barrel an armful Of
straw, hay or shavings, sets it on fire and
lets it burn out undisturbed. He then
finds the barrel pure and sweet.
JOSEPH HARRIS, of the american Agri-
eulturist, is strongly in favor of fall-fal-
lowing" by which he means blowing sod
land in July or August, narrowing 1t as If
to SOW it. and then not sowing it; culti-
waiting or blowing it again in the fall, and
then sowing to small grain in the spring.
How TO SALT BREF.-For every 100
lbs of beef, take ~ ounces Of saltpetre,
~ lbs brown sugar, BIS good salt, and
2X gallons water; mix all together and
boil the mass till all the hard ingredi-
ents are thoroughly dissolved; then let
the brine cool and pour it over the meat,
which must be packed tight and weighed
down. The pickle should entirely cover
the meat.-Erchange.
INDIAN BAKED PUDDMa.-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 stiff bat
ter; add q teaspoonful of salt and make
very sweet with molasses Butter pan,
and pour the batter in, and pour the re-
naming quart of cold milk over it. Cut
little bits of butter and put on the top, and
bake two hours in q moderate oven.
HENRY BoYNToN writes to the NeD
England Farmer that he belives the whole
secret of curing foot-rot in sheep is in per-
feet cleanliness, continued 30 long as the
case demands. Seven bad cases were taken
for experiment. All the diseased part of
the shell was cut away; the feet were
thoroughly washed in cold water, and the
sheep were put in dry pen, well Uttered
with straw. The result was that every
hoof became sound. With q small flock
he thinks nothing more il needed, but
with large flock the use of vitriol is ad-
vised.
How 10 MAKE Coon CoFFEE.-A
writer in the Western Farmer says: My
wife has the reputation of making the
best of coffee, and thought I 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 hurry. As
soon as it is brittle so as to be easily
broken to pieces with the teeth it il done.
Then grind and put into q bowl. Put in
| q little of the white of an egg. Stir il
well together. Pour in boiling water and
put it in the pot, and let it boil fifteen
minutes"
To ROAST TURKEY.-Wash the turkey
very clean, and let it lie in weak salt
water over night. When ready to put to
roast, rub it dry in the Inside, and sprinkle
in little pepper. Make Auffing of two
thirds wheat bread and one-third corr
bread, rubbed fine, and softened with but
ter and beaten yok ofan egg, and seasoned
with salt, pepper, parsley and celery. MIX
the stufflng we'll together, and I'LL 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 safine 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 1t 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 a quart of water. Now, judg-
ment is required in the cooking; the meat
must be thoroughly done, 50 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 a,
which they are just ready to 60 to pieces
and have absorbed good part of the
gravy. So if the meat appears at al
tough, it had better be stewed awhile by
itself; then add the potatoes, cut in thick
slices, the onions, and pepper and salt II
is to be served very hot, as it is apt to be
very rich with fat, and mutton fat hardenf
readily. This is, of course, not dish fol
| those who cannot tolerate fat; but most
persons who take much exercise in cold
weather actually need q 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 q
left-handed thread cut in one end, and a
rfght-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 q
lead pipe be cut off square, and if the pipe
is no. round it must be made 30. Then
screw one end eff 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, ill the thread on both ends of both
coupling and pipe with red or white lead
mingled with BOILED oil, 30 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 cold-water 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
few cents each. And any mechanic who
could not solder joint can screw on a
coupling in a 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
may be adopted with confdence.-Hearth
and Home.
Rules to Keep . Farmer Poor.
l. Nor taking good paper.