Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1872-02-08
Farm, Garden and Household.

them, when the ink is extracted, with
strong perlash water.
KEEPING HoSEY.-To keep honey
NIL the year round, let it run through
a fine sieve to separate it form parti-
Giles of wax, then boil it gently in ar
earthen vessel, skim off the foam
that gathers on top, and cool it in
jars. After covering these tightly,
set them away in cool cellar.
BEEF STEAK PIE.--Cut the stake
into moderately sized pieces, season
with pepper and salt and chopped
onions, and lay in dish. Put crust
upon the edge an inch below; cover
with 3 thick crust, and bake two
hours. Make rich gravy to cat
with it.
CoRsEp BEEF. In cooking corncd
beef, at this season of the year SO de-
licious, i. should be put into boiling
water when put on to cook, and when
il 10 done it should remain in the pot
until it is cold. This is the. whole
secret of having corn beef juicy and
full favored, instead OF the contrary.
ROSES IN WINTER have roses
in winter is not only merltorious, as
an evidence of great skill and taste,
but it is choice treat to our friends
to place before their eyes boquet Of
fragrant roses in mid winter.
Gardeners, with all the convenien.
ces, may grow them without any
extra care or skill. Roses in pots,
which have been lying or remaining
dormant through the winter SO far,
should not be urged forward as fast
as possible. They should be watered
freely and kept at a temperature of
not less than so degrees at night, and
rs or 80 degrees during the day.
Henderson recommends La Pactole,
Bon Sleno, and Hermosa, among
many others, for winter blooming.
Pooh PorAToEs MADE PALATABLE.
Half the people who eat potatoes
to-day will find them cutting like
piece Of bar soap, and not much more
agreeable TO the taste, the fault, ac-
cording to lady writer in the House
hold, is not in the tubers, but in the
cook. She says that she never has
any but dry, mealy potatoes on her
table, and this is her method of pre-
para,ion: aft old I pare them and
let them remain in cold water sever.
al hours. When time to cook | put
them into kettle of boiling water
salt as brine. When they are sufli-
ciently boiled, turn off the water
and set the kettle on the fire till the
steam is all dried out. Prepared in
this way, old potatoes are delicious
and wholesome. New potatoes need |
not be pared. nor need they remain
in cold water. Wash them thoroughly, |
and if there are any rough places,
cut them off. ! place them, in boil
ing sailed water, and when done al
ways Four the water of and place
them over the fire again"
HENS IN PLACE or DOGS. There
is hardly family that does not throw
away enough table soaps every day
10 feed at least dozen hens, and
many that keep a nuisance in the
shape Of a dog, that does no good,
but cost more than q dozen good
hens, complain that they cannot af.
ford to keep hens. One dog IN a
is generally a greater
trouble to the neighbors than a flock
ofheLs would be, for if hens are well
fed at home they will rarely go away.
But who ever saw dog that was not
n pest, running across the newly
made garden and sticking his nose
into everything? XIII off the ours
and give the food to to the hens, and
you will find pleasure as well as profit
in SO doing. We wish there was
tax of one hundred dollars on every
dog in the country. Those that are
of value as watch dogs could be re.
tanned, while the host of snaring,
durty ours would give place to some
more useful ana less troublesome pet.
UTILIZATION OF SURPLUS poTA- !
TOES. In case where the potato crop
is SO large as not TO be readily mar
ketable, and more or less in danger
of decaying through the winter, the
surplus can be treated so as to furnish
valuable article of food, capable Of
preservation for long time. For
this purpose the potatoes are to be
washed clean, steamed, peeled while
still hot, finally pressed through hot
sieve. The potatoes thus compressed
are then to be laid, while still hot,
upon grating and dried as quickly as
possible, say IN ten or twelve hours,
in order to avoid any souring or pu-
IRRIGATION; this being generally the
result of drying too slowly, or with
an insufficient heat The potatoes
dried in this way are of an excellent
flavor, and can be packed and kept
for years in dry place, and are SER
yiceable for provisioning ships,
armies in the field etc. About 1000
pounds of fresh potatoes will make
100 pounds Of the dry article, which,
when properly prepared, will have
precisely the same appearance of
freshly boil potatoes.
SHEEr.--Some way or other agri-
culture seem incomplete without a