Herald and tribune. [volume] (Jonesborough, Tenn.) 1869-current, 1871-08-10
MIscELLANEoUs.
RFNEDY FOR NEURtLGIA.l

FACES Ter the Heusehoid.
REMEDY FOR NEURALGIA.
Prepare horse raddish by grating ant
mixing in vinegar. the same as for the ia
BE. and apply to the temple when the fac'
or head is affected; or to the wrist wher
the pain is in the arm or shoulder.
REMEDY ron CHRONIC DIARRHEA.
Put a tablespoonful of wheat -four in a
tnmbler Of water; beat until it foams
and drink Immediately. If the patient
is-thrsty moro water may be added. II
should be taken four times a day before
meal times and on going to bed.
REMEDY FOR GROUP.
A correspondent of tie Maine Farme,
says the following is an effective remedy
for Group: ..Half a teaspoonful o pulver-
lied alum In a little molasses. 1t is a
simple remedy, one almost always at band
and one dose seldom fails to give relief.
If it should, repeat it after an hour"
cocANUr CAKE. :
Two cups sugar; butter, size of an egg
four eggs; FIVE spoonfuls hot water; two
teaspoonfuls cream t~arter, one of coda !:
bake in four round tins. While preparing
cake, soak one teacGp of dessicated cocoa
nut In one half cup sweet cream or milk.
with two spoonfuls sugar spread between
the layers and frost all over. Always let
cake get cold before frosting; it will
stick much better. There il no need to
beat the eggs half an hour or so for frost
ing. as of old. just stir it right up un-
til it is thick enough not to run. Since
learning this, it has saved many an arm
ache.
A French chemist asserts that if tea be
ground like coffee before hot water is pour
ed upon it, it viii yield nearly double the
amount of its exhilaratiDg qualities.
TOMATOES.
With meat, raw. should be sliced up in
vinegar, salt and pepper, ike cucumbers.
For tea, use sweet cream and sugar; they
are almost as good as strawberries.
MIN SAUCE.
Take abunch of green mint and chop i.
fine with a knife, or rub it in a mortar !;
add half a pint Of fine sugar and half a
pinto Of sharp vinegar. Stir or rub well,
and serve cold, to be eaten with roast
lamb.
UMMEI DRINKS.
A healthy drink is made from an ounce
Of hops and a spoonful of ginger to a gall
on of water. Well boil, then strain and
add a pint of molasses, and half an ounce
of the essence of spruce when cool, add
/. cup of yeast, put into a clean, light cask /;
after it has fermented for a couple of days
bottle it for use. You can boil sprigs of
spruce-fr in the place of the essence.
SWEET GREEN TOMATO PICKLES..
Peel and slice tive gallons of green to-
matoes, to which add five ta~biespoolfuls
of mustard, three gills of mustard seed,
rwo tablespoonfuls of grorlld pepper. two
~tablespoonfuls Of ground cinnamon, one
tablespoonful of cloves, one pound of
brown sugar, and three quarts of vinegar.
Boil all together until quite done. If
one chooses. one spoonful of ground and a
portion of cinnamon bark may be used
A little celery top gives a fine favor
These pickles are excellent.
HOW TO MAKE sEIDLEITz POWDERS.
Seidleitz powders are an excellent cor
receive for acidity of the stomach and
every farmer can make them for himself.
Mix twelve drachms of powdered Ep-
som salts with twelve scruples of powder
ed carbonate of soda, and divide into six
parts, in white papers four drachms of
Tartaric acid in six powders. Every time
you take the powders, mix one of each
paper in two glasses.