The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-08-22
FARM AND HOUSEHOLD.

"A little GAINESVILLE girl lived till she
was nine years old, and then kindled fire
with kerosene.
"A writer In German paper says that
a great deal OF fine flavor Of fresh butter
Is destroyed by the usual mode OF wash
ing. and he recommends a thorough
kneading for the removal of buttermilk,
and subsequent pressing In linen
cloth. Butter thus prepared Is pre-emi-
nent for It's sweetness Of taste and flavor,
qualities which are retained for a long
time.
Preserved Rhubarb.- Cut the rhu-
barb into pieces an inch and halt long,
but do not peel It.; allow equal weight OF
sugar; put the sugar on the rhubarb
three days tfore you are going to boil II;
then make syrup from the juice OF the
rhubarb and the remainder Of the sugar !;
boil for half an hour; add the rhubsrb,
the Juice and peel Of a lemon, and some
sliced ginger; boil the whole three-quar-
ters OF an hour, stirring as little as posi-
BILE.
"A new corn plague has been discOv-
cred In Woodford county, Illinois. The
FL Paso Journal learns from Mr.. Richard
Assay that peculiar sort of worm, re-
sembling magP OF, Is at work upon the
corn, making great havoc. 1t attacks the
roots, eats them entirely away, the stalks
and leaves dry up and topple over. This
worm has made Its appearance In several
fields not far from town, I'm vast numbers.
After destroy ing the roots OF the corn
stalk. IL develops into a black bug with
wings, flies readily, and finishes up such
corn as has escaped the first onslaught,
by attacking the stalk and ear.
oou..a~o.Ioct Of tho Co,,tL -..,,
Planter tells how to make tomato beer
Leather the fruit once a week, stem,
wash and mash IL; strain through coarse
linen bag, and to every gallon Of the juice,
add pound Of good moist brown sugar.
Let it stand nine days and then pour IL of
from the pulp, which will settle in the
bottom of the jar. Bottle 1t closely, and
the longer YOU keep it the better IL is
when you want TO use. Take a pitcher
that will hold as much as you want TO
use, fill il nearly full of fresh sweetened
water, and some Of the preparation al
ready described, and a few drops of es-
sence of lemon. costing almost nothing.
To every gallon of sweetened water add
half lumber OF beer"
Cucumber Salad.-A lady correspon-
dent of Hearth aud Home says: "We
have lust prepared our winters supply OF
cucumber salad, and this Is how we made
IL: There were about dozen ripe white
spine cucumbers lying on our vines, and
those we picked, washed, pared, cut into
strips, taking out the seeds, and then, 10
each dozen cucumbers, which we cut into
small pieces like small dice, we put twelve
large white onions, chopped; six large
green peppers. also chopped; one quarter
pound each of black and white mustard
seed, and a gill Of celery seed. These
were all mixed together, a teacup of salt
added, and they were then hung up in
cotton bag to drain for twenty-four hours.
Then the salad, with enough clear, cold
vinegar added to cover it, was put into
stone Jars and fastened nearly air tight.
In six weeks il will be fit for use. 1t
looks as well as it tastes-s0 white and
crisp-and makes an elegant salad for
joint of cold meat. 1t Is not like the
Spanish salad that requires a counselor for
salt, miser for vinegar, a spendthrift for
oil, and a mailman to stir 1t up but ii is
quite as good in its way, and not very
troublesome to make"