Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1872-06-21

greatest natural curiosities in the South is
the Wakulla Spring, which is the source
of beautiful river of the same name.
The spring is between four and FIVE hun
dred feet In diameter, and on bright and
calm day, to pass over II In boat, you
feel as though you were suspended In
mid-air, the water being 80 hmpid and
transparent. At the depth of one hun
dred and sixty feet dime con be as dis
tinctly seen as though IL were at your
feet. On gazing into the depths Of this
wonderful spring 1t shows all the prs-
matte hues OF the rainbow, and near its
bottom can be seen fish of different varie.
ties, crabs, terrapins, and now and then
an alligator"
A CORRESPONDENT writing from Sitka,
Alaska, says that very little snow fell
there during the past winter, though it
rained nearly every day. The ice in the
adjacent lake, from where the supply was
formerly obtained, was not more than two
and half or three inches thick The
winter was a remarkably mild one, and 1t
is the opinion of those who have given at.
tention to the subject, that the climate of
Alaska is growing milder every year. 1t
was once considered impossible to raise
vegetables there at all, but since the ad-
vent of the Americans the attempt has
been made with considerable success.
Currant and gooseberry bushes were seen
in excellent health, and samples of per-
feet fruit were also seen. 1t is believed
that hardy varieties of apple trees trans
planted there will yield an abundance of
fruit.
SAvoRY BEEF-Take from the hind.
quarter, shin of beef. Have the butcher
saw it into pieces of suitable size to pack
easily into the pot. Wash thoroughly,
rub with salt and pepper, place in the pot
or stew.pan, and boil gently four or five
hours, or till the meat and gristle fall
from the bones. When done, strain the
liquor, pick all the bones out, and chop
the meat as fine as for pies. Sprinkle in,
while chopping, cloves and sage, or other
savory herbs, to your taste, not making it
too highly seasoned Taste the meat and
| liquor and see if they need more salt and
pepper; if so, add what you think neces-
sary-only be careful, in all seasoning, to
add too little rather than too much. This
done, put the meat into deep dish OF
| jelly-mold, pour out the liquor in which
1t was boiled and set in cold place to
| harden. Cut in slices aud eat cold -
Christian Union.
CANNED FRUITS. THE impression pre-
walls among those who use freely fruits
which are put up in tin cans that they are
injured thereby, and this impression is in
many cases correct. We have long con
tended that all preserved fruits and veg
etables should be stored in glass, and thai
no metal of any kind should be brought
in contact with them. All fruits contain
more or less of vegetable acids, anG
others that are highly corrosive are otter
formed by fermentation, and the metallic
vessels are considerably acted upon. Tir
cans are held together by solder, an alloy
into which lead enters largely. Thi.
metal is easily corroded by vegetable acids
and poisonous salts are formed I'm
doubtedly many persons are greatly injur
ed by eating tomatoes, peaches, etc, which
have been placed in tin cans, and we ad
wise all our friends who contemplate put
ting up fruits the present summer to ust
only glass jars for the purpose. -Bosto,
| Journal Of CheHaiStTu