Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1871-11-23
Faru and sionsshoId.

7 LEMON FOR A CoUGH.-Roast the
lemon very carefully without burning
it, when it is thoroughly hot cut and |
squeeze into cup upon three ounces of
sugar finely powdered. Take a spoon
full whenever your cough troubles you.
1t is good and agreeable to the taste.
Rarely had it been known to fail giving
relief.
STEAMED PUDDING.-Take about a
quart of buttermilk, add one teaspoon
ful of salt, one of soda, and if in the sea
son of berries, add nearly teacupful,
Iif not, pare and slice one or two ap-
pies. into my dish, then thicken it with
leither -four or corn meal as thick as it
will stir easily with a spoon; then put
it in a dish and set the steamer over
my boiling dinner 10 cook; it wants to
cook from one TO two hours; eat with
lsWeetened cream or butter and sugar,
whichever is preferred.
A NEW WAY To Cook MEAr.-A
good way to cook meat is to seal il in a
vessel hermetically tight. Cooked
thus long time in Its own juices, it is
rendered very tender, and has a pecu-
liar appetizing flavor Take an earthen
jar that viii stand heat, with tight fit-
ting cover. If beef is to be the dish for
dinner. cut it in convenient pieces,
lay them in the jar, rub each piece with
salt and pepper and a little lump of
sugar, and put in a little water; then
! lay on a piece of thick buttered paper,
and press down the cover. If you think
| it will allow any steam to escape, mix
shorts or rye meal with water to paste;
press strips of this all round the edge OF
/ the cover. Bake In a moderate oven
four or five hours, according to tender
mess of meat. Chickens or turkeys are
excellent cooked in this aaE. The
toughest meat is refA4,srysi tender by
this process; and none of the nutritious
matter is wasted, as in many of the
forms of cooking.
Sixteen quarts of pure milk are re-
quired to make one pound of butter,
and 10 quarts to make one pound of
cheese. When butter is 40 cents per
pound, aad cheese 1I-cents, one pound
of butter equals in value 16 quarts of
milk and returns p cents per quart to
the dairy man. But one pound of
cheese from 10quarfs of milk only gives
him and;l-11 cents perH quarts for the
milk.
The season has arrived when it is pos
tive cruelty to permit beast to stay
out of doors for single night. A sense
.Eof Justice to these animals, which ex-
list only for. our use, if he does not con-
suit his own interest, should iinpel
every farmer Immediately to put every
stable and shed on the farm into proper
condition, to fIsten all loose boards,
IcloSe all open windows, and make his
lstock snug and comfortable. There's
lmoney in it, too, as he win find. Even
his hens will lay better if kept warm
Hearth & Home.
A correspondent Of the Rural Gentle
i1lsass-is strongly in favor ofashes to pre-
them of great value otherwise. He says
ashes operate as q manure upon the
d wheat, evenin the limited quantity OF
,teight bushels per acre; they strengthen
i the stem, giving it substance and solid
Il ity; and they afford Just that kind oi
I, pabulum or food which is best for the
development and perfection of the
J grain, and will, in his opinion, prevent
; 1.-THE raVages OF the fly in wheat.
, The Rural Ne,0 Yorker recommends
ASA remedy for bark-lice on apple trees
to feed the trees literally with manure
: and ashes. Ashes alone, if you have
! no manure to spare, placed about the
roots, not in contact with the body
will help. Dig up the grass about the
n tree. Next spring take hoe and give
: the bark a good scraping; then wash the
trees with strong soapsuds. This
should be done at once, and the wash
ing repeated once or twice before the
!: trees blossom. In the fall-last of No
l vember-white-was the trunk and
e larger limbs of the tree. This witt
8 manure or muck applied to the surface
? over theroots, will eXpel the lice. d.
I not whitewash your trees in the spring
Q To REMOVE Foul AIR FROM WELLS
+ 1t is well known that many accident
i occur to persons going down into we'll
! to clean them, owing to the noxious ga
n Ian such. places. To remove the gas be
fore descent is made in any well, !
n lduantity of burned but unslacked lin,
!. should be thrown down. This, wheI
= it comes in contact with whatever wat
: Ter is below, sets free greatquantity o
r heat in the water and lime, which rush
es upward, carrying all the deleteriou
J. gas with it, after which the descen
E may be made with perfect safety. sTh
, lime also absorbs carbonic acid in tn
: well. Always lower a light before des
: cending; if it is extinguished there j
u still danger of suffocation.
In G.