Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1870-02-03

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the well for cooking.
All cooked dishes that it is wished to
cool before using should be set in pure
fresh air. 1t will preserve their flavor
unimpaired; otherwise not.
In California they pack their butter
in white muslin bags, or inches in
diameter, and lay them in brine. This
will keep them fresh and sweet till wanted
for use.
Icing for GLADSTONE pound of pull
verified sugar, the whites of five eggs
Beat the whites until very dry, to which
add the sugar very gradually, teaspoon
full at time until all is added. Put on
the first coat without thinning. Make
the second sufficiently thin with lemon
juice or rOse-water to go on smoothly.
Put in warm place to dry.
Oatmeal Sauce. Mix tablespoonful of
oatmeal with little cold water until it
makes smooth paste; pour this gredu-
ally into a pint of boiling water, and boil
slowly for twenty or thirty minutes, stir
ring it all the time, and being very careful
not to let..it scorch in the least Salt, spice,
and wine or brandy should be added to
it, unless there is some good reason for not
doing SO.
Feeding hogs on unground and I'M
cooked corn has been frequently proved
to be a tar less etfectual manner Of fatten-
ing them than that of giving them the
same grain ground and cooked yet many
| persons prefer the former to the latter
mode Of feeding. Pulping roots, such as
/ mo, anr
potatoes, etc, is now found to be very
profitable way of preparing them for fat
tening stock, and very effectual machines
have been invented for this purpose. In
the Channel islands large quantities of
parsneps are grown for feeding mich
cows, and are kept for long time by be-
ing cooaed and then pressed into casks,
nearly all moisture being expelled in the
process.
Protecting Roofs From Fire-A wash
composed of lime, salt and fine sand, or
wood ashes, put on in the ordinary way
of withdrawing, is said to render the
roof fifty-fold more safe against taking
fire from falling cinders or otherwise, in
case of fire in the vicinity. 1t pays the
expense hundred-fold in its preserving
" ,
the older and more weather-beaten the
shingles, the more benefit derived. Such
shingles are generally more or less war;
rough and cracked. The application of
wash, by wetting the upper surface, re-
stores them to their original or first form,
thereby closing the spaces between the
shingles, and the lime and sand, by filling
up the cracks and pores in the single it.
self, prevent Its warping for years, If not
Fireman's Journal.
Food for Horses.-A writer in Hearth
and Home, who has had charge of num-
Der of very fine horses for ten years, gives
the following experience and advice
First feed them with dry feed, if they
are sound. A horse should moisten his
food with the secretions from the glands OK
the mouth, which will be more abundant
with dry than wet food. But if horse
has the 'heaves or is wind broke he
should on no account be fed with dry food.
Oats form the most natural and nutritious
food for the horse. For keeping horse
in good condition, the amount of food
given should be determined by the person
having charge of the animal. basing his
judgment on the size of the horse, also on
the amount Of labor performed My reg.
ular feed is: Oats, three quarts cracked
corn, one quart in the morning and at
noon. At six p. M, three quarts shorts,
which is simple nourishment, and serves
to keep the bowels regular and in good
condition. Of course, the quantity should
be varied according to the degree of ex-
ercise taken by the horse. As often as
once week, a change of food should be
made-one feed of cut hay and meal, or
cut hay with shorts will do. Carrots,
given occasionally, will give fine, silky
appearance to the coat. Musty hay or
oats should never be given Let the food
be the best of its kind-it is in the end the
cheapest.
Frying Meats, Vegetables and flashes.
Frying Is an expeditions and convenient
mode of preparing food, but Is not as
healthful as boiling or baking. Much Of
this difficulty might be remedied, if more
care was used as to the manner. Food
that is to be fried in butter or fat, should
never be placed on the spider, skillet or
griddle, until the fat is scalding hot. By
this means the food is scared over at once,
and the minute pores closed to the fat so
that 1t cannot soak and penetrate, as when
put in cold. A hash made of bits of
mixed meat and potatoes, with o few fine
bread crumbs, all finely mixed, IL most de-
licious for breakfast, or tea even, when
gentlemen are present, if well seasoned
and put into gravy or fat, thoroughly
heated 1t should cook slowly long time,
and should be kept moist with gravy or
hot water, at the same time allowing 1t to
brown nice crust on the bottom. Po-
tatoes, parsnips and apples are very nice
fried, but should by no means be put in
cold fat. Apples cut quarter Of an inch
thick, placed on griddle to Try brown
slowly ON each side, and finished at last
With tit-bit of sugar on the top, which
will melt while the other side is frying, is
indeed a tempting side dish Slices of
bread, dipped hastily in milk, and then in
sailed batter Of egg and flour, and fried,
is another addition to the breakfast table,
and good way to use stale bread. Steak