The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1871-03-02
Come, arn asss 8aroen.
HOW TO KEEP BEEF.

serve beef of his own killing more than
two or three days. A Southern paper
gives recipe that may be useful.
xiii your beef in the morning or early
part of the forenoon, let ii hang up and
drip for few hours, cut it up in pieces
TO suit your fancy, and salt well in a
box or barrel kept well covered. The
next morning build scafold three or
four feet high the latter viii be the
best. Build good fire with hard wood
let it burn pretty freely until nearly
done blazing, then put small sticks
across the scaffold, lay your beef on
them and barbecue until very nearly
done; turn the meat over frequently
If the weather is good, you can be
through the job generally in one day,
but of this you must be your own judge
barbacued, lay it away and let it entirely
cool, then lay it in an airy barrel and
as you lay in the meat, sprinkle salt over
1t; tie cloth over the top. In
using the beef you will find that
it never gets hard or tough. Cook
it almost any way you please, | think
you viii be delighted with your
beef
The Herald Of Health gives the fol-
lowing simple directions for curing a
cold: Upon the first indie .tion that
you have taken cold. stop eating until
the col is cured; drink freely of cold
water; induce perspiration over the
whole body either by exercise, the
Turkish bath, vapor, lamp, or hot wa
ter bath or wet sheet pack, followed by
a tepid spray or sponging; go to bed,
cover up warm. and breathe all the
pure air you can. Nine cases out Ct
! ten will yield to this treatment in less
| than twelve hours, and the tenth one
will hardly continue "a hours
AGE OF POULTRY.
Farmers usually sell poultry alive
| Poulterers in town, on the other hand.
kill and pluck every soft fowl for sale
so that the purchaser has it in his power
to iud &c Of the carcass; and if lie buys
an Inferior article at high price, it must
be his own fault. 1t is easy to Judge of
a pluckcd fowl, whether old or young,
by the state Of the legs IF a hen 5
! spur is hard, and the scales on her legs
! rough, she is old, whether you see her
haa INT l,n h., I l
ate your observation, if the under bill is
30 stiff that you cannot bend it down.
and the comb thick and rough. A
young hen has only the rudiments of
| spurs, the scales on the leg smooth,
/ glossy and fresh colored, whatever the
color may be, the claws tender and short
/ the under bill soft, and the comb thin
and smooth. An old hen turkey has
rough scales on the legs, calloSities on be
soles of the feet. and long. strong claws :;
a young one, the reverse Of all these
/. arks. \ young goose or duck is dis
/ tingui>hed by the tenderness Of the skin
under the wings, the strength Of the
joints Of tie legs, and the coarsencss of
the skin.
BONE DUST FOR POULTRY.
Lastwnter I procured two barrels of
bone, intending to use it for Irish pota-
| toes and other garden crops. My wife
appropriated some of it for her roses in
the flower garden, by simply strewing it
on the surface Of the ground around the
bushes. The fowls have free access to
| the garden, and were discovered eating
/ the meal very eagerly. Thinking that
it might be of service to them, we cave
some for several weeks, and I assure
you that it was but a short time before
! the eggs began to come in such number
/ as we had never known before IF a
nest was broken up to prevent a hen
| from setting. it was but few days be-
fore she was laying again, and thus it con-
| tinced the present time. One hen
! has taken possession of barrel that has
some bone meal 10 it, and is laying in
the meal. Whether she will lay the
barrel full or not, time will show. My
wife thinks that care and bone meal are
great institutions sor her pouItry-yard.
amp very extraordinary in effect; but as
| the hen does an unusual amount of
cackling, she fears that it may bring on
bronchitis The manuring of hens to
make them lay, we think is original. but
we have no idea OF taking out patent
| for it, and hence leave the discovery
! open to the use of all who may choose to
try it. -Erchange
Here is a rule for getting rid of stumps
which if reliable is good In the fall
bore an inch hole eighteen riches deen
into the center of the stump and put IL
an ounce ofsalt petrr, filing up with
water and plug the hole M. In the
spring take out the plug. put in half :,
| gill of Kerosene and set fire to it. 1t vii
hurn the stump to the farthes,
root
An exchange lets fly the following ::
"Pulvesized aluuin and common salt
puton piece of cotton and chucked IN
TO hollow tooth, will shut ny its aching
81 quick, you viii want to hug lis for TEL
ling you. but you can t unless y,u have
Il certificate OF good moral character, a e
a married woman, and over twenty
| 1--WE.
BAKED PUDDING
The following Is said tn be one ef the
best buildings that was ever used in the
Metropolitan Hotel of New York =