Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1870-05-12
UsEFUL AND SUGGESTIVE.

CMcKENs.-A correspondent of the
Farm journal states that for some seven
years his chickens have been kept free
from lice by strewing small branches or
sprays of cedar about the henery. Pre-
vious to the use of this remedy they were
badly infested. No withdrawing or other
means to expel vermin had been used -,
CURRANT CHREsE-CAKEs.-Line some.
patty-pansswith paste ;>then I'LL each with
a few c%urrants, a little grated nutmeg,
some candied peel, and a table spoonful Of,
the following custard half a pint of milk.
one egg. Mix a small tablespoonful of
ground rice to a smooth paste with q little
of the milk then put. the rest on the fire.
When it boils, pour it on the rice, stirring
the while. SWeeten. to taste, and-add the
egg. IL Is.
SEVERAL correspondents recommend the
use of p-ermanganate OF. potassa for puri,
flying water from the Impurities derived
from coal smoke. Enough of the salt to
give the faintest possible tinge to the
water is recommended tie be added, and as
the coloring property Of this salt is5Eery
great, a little used in this way would purify
a large quantity of water. After stand:
ing twenty-four hours the Impurities will
all be sprecipitated, and the sudsing
property Of the water is not impaired.
ANTITRUST VARNIsH, Or VARNIsH FOR
IRON And STEEL RoDS-Take tine follow.
ing ingredients, 1,2, 8, in a pounded con-
dition, and digest them by a regular heat
till melted, then add the turpentine very
gradually, stirring all the while L. Resin,
100 partsv2 fSandarae, $50 parts. g. Gum
lac, go parts. A Essence of turpentine,
100 parts, The mixhdre should be digested
until dissolution; then add-Rectiied al
cohol, 100 parts. Filter through fine CLOTH
or thick bibulous papers, and preserve in
well-stoppered bottles or cases. It will be
found very effective in preserving things
from rust.-Scieatifc american. F..
STUFFED Leg OF PoRK.-Make deep
incisions in the meat parallel to the bone;
trim it SO as to leave the skin longer than
the flesh then boil some potatoes, when
they are done, mash them with a piece of
Dutter, cayenne pepper, salt and an onion
hnely chopped and a little rubbed sage.
With this dressing fill the incisions. draw
the skin down and skewer it over to keen
tie dressing from falling out; season the
outside of the meat with salt, CAYENNE
pepper and rubbed sage; roast it slowly
When It's done, pour the gravy into a
pan, skim OF the tat, and add a little 1ouI
mixed with water let it boil once. Some
prefer a dressing made of bread crumbs
instead of potatoes.
RICE.-The following is. the African
method of boiling rice, obtained from a
person who resided in Liberia To one
pint of rice, take three pints of water. The
water must be boiling when the rice is put
into it. First, wash the rice in cold water,
but do not let it remain in the water; as
soon as the rice is washed, put it into the
boiling water. Boil it as hard as possible
for about five minutes; then drain off the
water, and let the rice remain in the pot
over hot embers, to steam. 1t is necessa-
ry to redeem the embers once, and give
the pot a shake. Keep it covered close.
When the rice is sufficiently done, the
grams will be ~wholetand swelled up.