The Placer herald., 1872-09-21
HOUSE AND FARM.

SALr-Irs EFFECT on THE BLOOD. DR.
Stevens, French physician, saw butcher
killing pig. He observed that be stirred
he blood of the animal, and added handful
,f common salt to it while stirring, which
immediately made it crimson, and the stir
ring being discontinued, remained fluid. The
change Of color awakened his curiosity. The
butcher could give no explanation of the
phenomenon, except that it kept it from Jel-
living and spoiiing. Dr. Stevens seized a
vessel, caught some blood, made several ex-
perimen,s by putting salt into 1t, and found
that the blackest blood was instantly changed
10 bright vermiliion by salt. "And, said
be. "here is fact that may lead to a prac-
tea! rule" lie has observed in cases OF
yellow fever in the army, that the boo1
drawn was very black and fluid and on ad-
its freshness; whereas, putridity of the blood
is one Of The characteristics of the yellow te-
ver lie therefore abandoned the usual mode
Of treating it, and gave his patients mix
ture Of various salts, and in very short
time reduced the mortality of fever in the
West Indies from one in FIVE to one in fifty
Our Doom WHITEwAsH. Tie following
is good recipe: Stake one-half bushel OF
good lime in bot water, keeping it COW
cred during the process. Strain through
q seive or coarse cloth, and add peck OF
salt, dissolved in hot water; three pounds OF
rice -four, boiled TO a thin paste; half pound
OF Sponish whiting Of white is the color
wanted), and pound of clear G ne, dissolved
in warm water Mix all these well together
and let the mixture stand for several days
before it is used. Before it is applied, il
should be put in kettle and heated nearly
to the boiling pont. The heat should be
kept mp to as high u point as is consistent
with The safety Of the brushes all the while
it is being put on. 1t may be applied with a
paihtors or whitewasher's brush. Ii YOU
want red color leave out the Spanish whit
ing, and substitute Venetian red, or red
ochre For brown, use brown umber. A
delicate yellow may he made by using French
yellow -ochre. Olher colors may be produced
by using other pigments 1t is not desirable,
however, to use any Of the paints made from
lead, as they are likely to sink TO the bot
tom OF lne ulSU.
Hon5E PuILING AT THE 1IALTER-REMEDy.
! see in a late l. sue of your paper plan
for breaking horses from pulling at the hal
ter. will give you my plan, which | have
practccd, and have always succeeded il
breaking the worst cases in very shor
tnae: Any kind of II rope or halter will an
swer the purpose, having sufficient length {,
pass around post and back passing betweel
the fore-egs, under the girth to the hind lee
Faetcn just below the knee joint. Have
eomchng On the opposite side Of the post Il
prevent the halter from dropping TO the
ground, allowing the halter to slide around
tie post when the horse commences to pull
The first effort in pulling will bring forward
the hind l,g, and leave the horse in sii JIM
posture, un@ss he should spring forward
which he is almost certain to do. After the
first pull, not being fully convinced but wha
he ought to byeal: loose, he may be inclined
TO try the second time, but the pull will be
Ii, int. After the second trial, there is nC
ratilc-trap yet invented that could frghten d
horse bad enough to make another ei'ert al
lreaking. 4 few trials will ctfectuav break
any horse. II is simple, cheap, and perfectly
Safe. ~ Moore, in Western RHral.
IIoME-MADE YEAsT.--Daisy Eyebright
in the Country Gentleman recommends the
following: "Boil two handsful of hops
tied in Il small bag, in six quarts of water
slice thin six large potatoes, and boil then
with the hops; when they are soft, skin
them out ana mash them perfectly fne; ado
to them one and half pints of wheat flour
stirred t. a smooth batter with cold water
turn over the whole the boiling hot liquor
first taking out the bag and squeezing it dry
then hang it aside to use another time, to
it will make two patches of yeast Stir into
this mixture two tabespoonstul of sugar
one Of ginger and one Of salt. When milk
warm, add a teacuptul Of yeast, set in
warm place to rise, and it will be ready t,
put in jug by the next morning. Keep il
cellar or ice-house and it will last good fo
six weeks or more. Always shake the ,ins
before using any of its contents. A teacup
full Of this Yeast will make three loavet
of bread and pan of rolls. shall surely
try the southern corn meal, which | always
use in pr ference TO the yellow meal
IElLTRY EFFEcrs or TOMATOES. Til,
tomato is one Of the most heathfu as wei
rs one of the most universally liked of al
other vegetables. lis healthy qualities dc
not depend on the mode Of preparation fo
the table; it may be eaten three times a day
cold or hot, cooked or raw, alone or will
salt, pepper, vinegar, or altogether, with q
Ike advantage, aud in the utmost quantity
that can be taken by the appetite. Its health
fu quality arises from its slight acid,ty, il
this respect as valuable perhaps as berries
currnnts and similar fruits The tomat,
season ends with the frost; if hung "
in well ventilated cellar, wi h the tomatoe,
hanging to the vines, the 'love-apple vii
rpen till Christmas. The cellar should no
be too dry, nor too warm The knowledge
Ia. r.,