The Plymouth Democrat. (Plymouth, Ind.) 1869-1941, 1870-01-13
USEFUL RECIPES, ETC,


THE american Ag1icMtuist says it has
found no mechanical contrivance for milk
ing which can be advantageously used,
although several have been invented
which would perform the operation.
A CORRESPONDENT of the Massachusetts,
Ploughmaan 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 Aqri-
cutturtSt, is strongly in favor of fall fall
lowing" by which he means blowing sod
land in July or August, narrowing it as if
to sow it, and then not sowing it; cult
waiting or blowing it again in the fall, and
then sowing to small grain in the spring.
How TO SALT BEEF.-For every 100
lbs of beef, take IL ounces of saltpetre,
212 lbs brown sugar, lbs good salt, and
ga 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
INDIAN BAKED PuDDING.-Take two
quarts of sweet milk, and boil one quart
and while boiling 1t stir in as much fine
Indian meal as will make a very stiff bat
ter; add 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
no lot yxrn
HENRY BOYNTON writes to the Neir
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. 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
hoof became sound With a small flock
he thinks nothing more is needed, but
with large flock the use of vitriol is adj
vised.
How TO MAKE Coop CoFFEE.-A
writer in the Western Farmer says: "My
wife has the reputation of making the
best of coffee, and 1 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 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 it
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 a little pepper. Make stufiing Of two
thirds wheat bread and One-third corn
bread, rubbed fine, and softehed 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 a quart OF water Now, iudg-
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 go to pieces
and have absorbed q good part of the
gravy. SO if the meat appears at all
tough, 1t 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 a 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
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 oil Square, and If the pipe
is nOu 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
consstence 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 a 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
coupling in few minutes Before the
coupling is screwed on, a 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 off
the thread of lead on the end of the pipe.
When a 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.-Hedrth