Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1873-09-19
FARM AND HOUSEHOLD.

Why should not the farmers generally
set fruit trees in the fence corners, on each
side of the road? They will make much
more creditable appearance than briars
and elders.
Sugar Cookies.-One and a-half cups
sugar; half cup milk; a small half cup
butter; one egg; one teaspoon cream tar
tar; half do Soda half a7cup caraway
seed. Mix pretty well, cut into small
cakes and bake.
Oatmeal Porridge-Soak six table
spoonfuls of meal over night in pint and
a half of water; in the morning stir it well,
and set it in pail into a kettle of boiling
water, and let it boil hard half an hour;
then add a cupful of milk, and let it boil
fifteen minutes. Season with salt, and eat
with cream and sugar.
To Keep Hams-After the meat has
been well cured by pickle and smoke,
take some clean ashes from bits of coal;
moisten them with a little water so that
they will form paste, or else just wet the
hams little, and rub on the dry ashes.
Rubbed in thoroughly they serve as a
capital insect protector, and the hams can
be hung up in the smoke-house or wood
chamber without any danger of molesta-
ton.
Potato Bread.-Take six good-sized
potatoes, boil and mash very fine. Add
three pints boiling water Stir flour in
till it makes stiff batter. When luke
warm, add your yeast, set it in moder-
ately warm place. In the morning knead
in flour and salt as stiff as you can Set in
warm place to rise; knead again, add
ing as little flour as possible. Let it raise
again, and then put it into your pans,
making them half full. When the loaves
have risen to the top of tue pans, bake
them to a good brown. & 4
To make an excellent preserve from
unripe melons, the green part of water
melons and citrons, in imitation of pre-
served ginger, boil in alum water-a
tablespoonful to about two gallons-pare,
cut in pieces, and lay in water for one or
pieces should not be quite soft, but like
make a sirup of sugar-a pound to each
pound of lnelon-a pretty strong flavoring
Of ginger, as hot as may be liked, remem-
bering that when boiled it will taste hot
ter, a little mace, and some lemon peel or
essence of lemon to taste. Boil the pieces
in this till clear. Unripe melons are
soaked for some days in brine, cut up and
freshened in cold water before boiling in
alum This preserve requires watching,
being very apt to mold.-Househ0gd.
AT a meeting of the Elmira Farmers
Club, w. A. Armstrong said that cheap
ice-house could be made out of simple
well rooted Enclosure, without hollow
walls or pits or any costly apparatus. He
leaves six inches of space next the side all
around, into which he rams clean saw
dust closely, and covers the ice when put
in with a foot of the dust The ice is cut
into large blocks and made to fit at the
joints as closely as convenient; but where
the edges are jagged he fills in with
pounded ice or sawdust-the latter being
the cheapest. Drainage is important;
but, if the house stands on porous soil or
is so elevated that the water will run off
readily, it answers every purpose. He
has kept ice several years in such build
ing, nine feet square and the same in
height, the sides being only of finch boards.
When ice is taken out, be careful to keep
all the cavities covered with sawdust, or
it will waste away rapidly. In answer to
a question as to the cost of a house four
teen feet square, he said that $50 would
pay for it and the sawdust; and, built of
cheap lumber, it might cost only $25, In
packing, spent tan or cut straw would
answer nearly as well as saWdust.-
Country Gentleman.