Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1873-12-26
FARM AND HOUSEHOLD.

Cure for Baldness.-Take of lockwood
shavings, six ounces; proof spirits, twelve
ounces; spirits of rose mary, two ounces
spirits of nutmegs, half an ounce. Steep
shavings in the spirits at temperature
of 600 for fourteen days; then strain
liquid off, adding other ingredients Rub
scalp thoroughly every night and morn
ing.
Apple Vine The following is highly
commended as a recipe for homemade
wine from apples. Take sixty pounds
of brown sugar, one pound of sulphite
of lime, put into pure sweet cider from
the press, enough to fill a forty gallon
barrel. Leave the bung out forty eight
hours, then bung it up and leave small
vent until fermentation wholly ceases.
1t should be kept in cool place. When
it has ceased to ferment it is ready for
use. The longer it stands the better it is.
Duck Hashed.-The remains of cold
roast duck, rather more than one pint of
weak stock or water, one onion, one ounce
OF butter, thickening of butter and flour,
salt and cayenne to taste, one-half tea
spoonful of minced lemon-peel, one des-
sertspoonful of lemon juice, one-half glass
of port wine. Cut the duck into nice
joints, and put the trimmings into stew
pan; slice and fry the onions in little
butter; add these to the trimming, pour
in the above proportion of weak stock or
water, and stew gently for one hour.
Strain the liquor, thicken it with butter
and Hour, season with salt and cayenne,
and add the remaining ingredients; boil
it up and skim we'll; lay in the pieces of
duck, and let them get thoroughly hot
through by the side of the fire, but do not
allow them to boil; they should soak in
the gravy for about one-half hour. Gar
nish with sippets of toasted bread. The
hash may be made richer by using a
stronger and more highly-favored gravy +:
a little spice or pounded mace may also
be added, when their flavor is liked. Cook
one and one-half hour-Mrs Beeson.
Keep the Cows Warm.-What sight
is more pleasant than row of sleek we'll
cared-for, healthy animals in Winter?
Outside, the thermometer stands close
upon zero; inside, the temperature is so
comfortable that we can we'll dispense
with our overcoat From whence comes
this genial warmth? No coal or wood is
consumed to raise the temperature. The
problem is easily solved. Here are fifteen
SIONCS, uOb COuSIuCGCu vi iron OF SCO0c,
but of flesh and blood, and in these stoves
hay and grain are burned constantly, and
hence the heat. 1t is the warmth radiated
from the animals that we feel, and this
comes from actual combustion, produced
by the play of vital or chemical forces
within the organisms. A large percentage
of the food supplied adds neither to our
store of milk or flesh, but is burned to
produce animal heat, and in the Winter
the supply of food must be increased, to
compensate for the loss by direct radia-
ton from the surface and through the
respiratory organs. No greater mistake
can be made than to house your animals
in cold, open barns A shivering COW
can give no milk, nor gain any flesh. To
feed cow, or any other animal, in the
cold, open air, is about as foolish and
wasteful as to place stove out of doors,
fill it with fuel, and expect to receive ben
fit by warming the atmosphere generally.
Animals need protection and warmth as
well as human beings Of Chem
GStfy.