The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-08-01
Farm AND HOUSEHOLD.

HNuL Nn LAAA1n ~ - ~ ~ -
brown or olive color; 10 retain its fresh
appearance, do not cover the vessel while
IL i cooking, and when done, drain In a
eOlander, chop fine, add a lump OF butter,
heat through, and serve.
Sweet Breads. Put into the dripping
pan |. large piece Of butter, let IL get hot
and thoroughly melted, then put In the
sweet-breads. Turn them often and allow
them 10 cook through; when brown,
sprinkle salt over them. remove, and pour
A small ~q1antity of water in the pan boil
il with grease left in, and pour over the
dish.
Boiled Pease.-They should be fresh
when cooked, and boiled i'm just enough
water 10 cover them, which should be
salted, aud boiling when the pease are put
In. Do not cover the vessel while they
are cooking. which ought not 10 be long
or than twenty minutes. unless they are
old. Drain off all the water; add a little
cream and a small piece of batter.
In regard to choosing acow, a crump-
IL horn i a good indication a full eye
another. Her head should be small and
short. Avoid the Roman ose this in
dicates thin mix. amt but little of IL.
see that she is dished in the face-sunk
etween the eyes. Notice that she is
what stock men call a good handler, skin
soft and loose. hair silky. Deep from the
lOia 10 udder, and a very slim tail. A
COW with these marks never fails 10 be a
good mixer.
The satisfy or oyster plant Is n OF
the most delicious OF vegetables. lie Is
cultivated precisely in the same manner
as the parsnip. and like that vegetable,
will not do we'll unless il has a deep, fine,
mellow soil, manfred with decayed COM
post, or better. heavily enriched the year
before. Ii is left in the ground over win
ter 10 be dug in the spring. IL a part OF
the bed il covered with leaves so the
ground will not freeze, il can lie dug for
the table through the winter.
Pea Soup.-To every quart of I'M
shelled peas allow two quarts OF water,
in which boil the t-supty pods half an
hour: remove, strain, add one pint cold
water. place over the fire, and put in two
pounds Of beef cut in small pieces boil
slowly one hour, and if not enough wa
ter, add som boiling hot; put In the
pease, and if the meat IL not desired in
the soup. remove il boil half all hour and
ten minutes before serving; add two la
ble-spoonfuls of rice flour stirred smooth
" in half a tea-cup OF new milk stir
frequently TO prevent the flour from
scorcling.
A teaspoonful Of liquid ammonia in
one gallon warm water will often restore
the color OF carpets. even if produced by
acid or alkali. Ii ceiling has been white
washed with carpet down. and a few drops
are visible, this will remove it. Or, after
the carpet Is well beaten and brushed.
scOur with OK gall. which will not only
extract grease but freshen the colors-one
pint of gall in three gallons warm water
will do n large carpet. Table f~lOor-cloths
may be thus washed. The suds left from
a wash, where ammonia is used, even if
almost cold, ~cleanses these new floor
cloths well.
Nice rolls are made with , quarts of
fiour. ! cup of yeast. 2 eggs, n half cup
oflard, and made up with cold water. OF
course they are better made with sweet
milk and butter instead of lard and water.
but these sre not always easy TO get. In
making rolls divide the dough at the
second working into small long wedges.
and cover the bottom Of the Dutch oven
with these set on end. pressing them to-
gether until all ofthe dough is In. They
will rise to the top Of the oven. and when
done can be broken of in flakes. Ii Is a
sia TO put a knife into a loaf Of hot rolls.
-Currant Jelly.-Take ripe, fresh gath
cred currants, aud fill upa gallon jar with
them. and set it in boiling water for an
hour. then turn out the juice carefully.
not letting the berries fall into il. To
each pint of juice take three quarters Oft
pound OF best lump sugar; boil all to-
gether for twenty minutes; strain
through a Jelly strainer into cups or
glasses which have been dipped into cold
water. When perfectly stiff, dip a thin
paper the size of the glass into the white
OF an egg. and lay over the jelly: then
paste over the glass a piece of stiff brown
paper, and write the kind of Jelly and the
date uponit.
A Feed Cutter.-A correspondent of
the Vermont Farmer gives his method OF
converting a mower into a ~feed-cutter as
follows: Place the machine standing up
right on the back end, and brace il firmly.
Then brace up the bar so that IL will be
steady, and fit a board on the top of the
fingers OF the GUARDIAN, so that the hay
cannot get over the bar. Then make a
table to feed on. Throw the machine into
gear. put the hay on the table and turn
the wheel. The nav Is fed against the
underside Of the bar. With a horse power
and belt to the wheel. this makes a first
rate power ~feed-cutter, doing the work
fast and well.
How to Raise Turkeys-As soon as
the birds are Matched. feed them with
warm bread and milk. well peppered, with
boiled eggs added, or thickened with
cooked corn-meal, or wheat middlings,
which Is better. A little care in these
matters will repay all efforts. Before i
knew how TO take care Of the eggs. | set
thirty eggs one year, and but one of them
Matched. The next year | set forty eggs.
and nearly all of them Matched and the
oirds lived At present prices. raising
poultry il amuch more pleasant and easy
occupation than the slavish drudgery of
making butter and cheese.-AmsrieaR Ris-
raj Home.
Kennedy for wv Poison.-Take four