The Daily state journal. [volume] (Alexandria, Va.) 1868-1874, 1873-11-18
FARM AND HOME.
REPAIR YOUR BARNS.


REPAIR YOUR BARNS. fa,
Now Is the time to make repairs on
your barns and sheds, to assure proper
protection for your stock. -,
Will our agents look about their several
towns and kindly ''notify and warn" those
who have neglected this duty!
CHAPPED HANDS. 49,
For chapped hands we advise the free
use of glycerine and good olive OIL IN the
proportion of two parts of the former to
four of the latter; after this has been well
rubbed into the hands and allowed to re-
main for little time, and the hands subse-
ouently washed with CASTLE soap and tepid
water. we recommend the belladonna and
collodion fexile to be painted, and the pro-
tectiye film allowed permanently to remain.
TO MAKE GOOD YEAST.
Take eight good-sized potatoes, one
handful of good hops /; tie in cloth ana
boil in one gallon OF water with the pota-
toes till done. Then drain of the water,
mash the potatoes till they are free from
Jumps, return the water to the potatoes
and let it boil. Next add one teacup OF
sugar and one Of salt. Take five table
spoons of -four, mix in water till free from
Jumps and add while boiling, stirring well
while adding. When cool add large tea
cup Of good sweet yeast Put THIS 10 2
lug, or bottles, if you prefer, keep corksd
well after fermentation ceases. Always
shake we'll before using. Kept in cool
place it will remain good month.
DRY YARDS.
How many barn-yards there are in
which there is not dry spot large enough
for the cattle to lie down upon, where the
mire and muck are so deep that the cattle
sink in over their hoofs
Swine, too, need dry place in their
ward, and warm shelter at night. we
have sometimes found them frozen to
death, they were so unprotected. The
.sfines and costs'' were more than the
expense Of repairing would have been.
Poultry, also, require warm quarters,
and do always get them. .L
Every time q man shivers this winter lei
him ask himself whether his animals are
having the same experience!
NEW METHOD OF MAKING BEEF TEA
DR., H. @. Wood says: I'm order te
meet the daily felt want of concentrated
fluid meat food, a want not supplied By
beef essence as ordinarily made, hav,
invented the following process and fount
in practice that it works well. Take thir
rurnp steak of beef, lay it upon board
and with a case-knife Scrape it. In THU
vay a red pulp will be obtained, which
contains pretty much everything in tn
steak, except the fbrous tissue. Mix thi
red pulp thoroughly with three times it
bulk of cold water, stirring until the pull
is completely diffused. Put the Who'll
upon a moderate fire, and allow it to com
slowly to boil, stirring all the time t
prevent the leaking" of the pulp, Il
using this do not allow the patient +
strain it but stir the settings thorough.
into the fluid. One to three fluid ounce
ofthis may be given at time" ia
sPIcED BEEF.
Take eight or ten pounds of the thi
flank, remove any skin, gristle, or bones
rub it over with half ounce of saltpetr
and half ounce of bay salt; then rub
well with mixture of spices, the follow
ing proportions being used: one ounce
black pepper, one ounce of allspice, ha
ounce Of ground ginger, quarter ounce I
cloves, and half that quantity Of mac
Use only as much as will suffice to rub II
beef all over; then add three ounces
common salt and quarter pound of coarl
sugar. Let the beet remain fortnight
this pickle, turning it and rubbing it evel
day; then take it out, cover it with u
spices and chopped sweet herbs, roll
very tight, tie it with tape, put 1t into
pan with half pint Of water and half
& pound of suet. Bake it after the bre'
has been drawn for six hours put hes,
weight upon it, and when cold take OF u
tape. fT
sUPERFINE MINCED PIES.
Take the largest heats tongue you g
ret let.it lie forty-eight hours in salt, tn
boil it. blanch it and skin it. Take
finest part of the tongue, and mincs it 81
two pounds of the best beef suet,. We
small; take pound and ahalf of raisir
stoned and cut small, the same weight
currants cleaned, a dozen apples pare
one pound of citron and one pound
orange peel cut small put them into
broad pan, and mix all we'll togeths
beat half an ounce Of Jamaica pepp
about two drops Of cloves, two nutme
the CRATE of two large lemons, and
teaspoonfuls of salt; mix the spice
lemongrate very well together, then seal
the mince meat with them be sure
mix them until the seasoning be all ECU
10 IL through them, then squeeze the juice
h the lemon into pint of syrup, melted
boiling, and pour it on the minced me
mix ali well together, and before usl
moisten again with fresh boiled cider.