The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1873-11-08
FARM AND PRESIDE.

HONEY FOR CODA late Paris letter
says: The change in the weather has
given every one coughs and colds, the
remedy for which here is very pleasant
and effective one. Instead of nauseous
medicines, stews and villainous COM
pounds for coughs, sore Threats and throat
diseases, raw honey is used. A spoonful
whenever the throat feels uncomfortable.
is taken, with great relief, effecting a cure
in few days, and sometimes in a few
hours. This is probably secret worth
knowing in our throat-disease climate, and
we give it without any charge for the pre-
scription. Swallow it slowly, without
mixing it with the saliva, is the simple di-
rection. Little glass jars of honey for this
purpose are kept for sale all over the city.
/ DANGEROUS AIR IN WEILs.-Lives are
frequently lost by noxious gases in wells.
This may be prevented by the adoption OF
the following very simple means: Take
some pieces of carpet, or common sacks,
and make them up into a loose bundle,
nearly as large as the area of the well. In
close in it brick to give weight, and at
tach to the bundle a rope of sufficient
length to reach to the bottom of the well.
Throw the bundle down the well, and
haul it up again as quickly as possible.
| Repeat this operation rapidly for ten min
utes, and the atmosphere of the well will
j become quite innoXious, as may be
proved by letting down lighted candle.
The bundle, as is easily understood, carries
before it a quantity of fresh air from the
surface, and this, of course, displaces the
foul and dangerous air from the bottom.
TEA RELIsH.-Select a piece of beef
from the fore-quarter weighing about
twenty pounds; place it in stone pot, or
a perfectly sweet and clean butter-firkin /;
over three tablespoonfrls of saltpeter pour
one gallon of hot water, and when cold
pour over the beef. The weather should
be cold, and in this mixture the meat
should remain forty-eight hours. At the
end of two days take out the meat, and
into the pores and crevices rub well
one pint of fine salt and one teaeupful of
molasses; next morning turn the meat
over, and rub again, turning and rubbing
| in salt and molasses for six mornings.
The next day place the meat in boiling
water, and when it commences to boil,
skim carefully, and put the vessel on the
| back part of the stove, where it will sim
mer, but not boil. Allow half an hour to
each pound of meat in cooking it; when
done. remove, and press with heavy
weight. Slice, when cold, in very thin
slices. If the twenty pounds is too large,
cut in two or three pieces, but have the
proportion the same of saltpeter, etc.
Use FOR FRUIT AND OYSTER CANs.-A
Californian says Throw them in the fire,
and let them unsolder. They will spring
open about one inch. Punch holes through
each of the four corners, large enough.
Take piece of Irvine, put through the
holes and tie the can together. Set it on
piece of board or Single cut just large
enough for it to rest upon. Fill up the
can with prepared soil, and you have a
superb pot, or can, to start flowers or
other plants in. When your plant is large
enough to put out, dig hole large enough
to set the can in, cut the strings, and the
can springs open, slip it up over your
plant, fill up with dirt, and your plant
won't know it has been disturbed. The
old way we sometimes ruin the plants by
iarring the pots to loosen the dirt, so that
it win come out. With the cans / have never
lost any, nor even checked their growth in
the least. l even start poppy, larkspurs,
etc., in them.
EAD-CHEEsE.-Select clean, fat and
perfect pigs head have i cut through
the center of the forehead and snout, and
again under the eyes, separating the snout
from the forehead; also have the eyes, lids
and surrounding membranes, with the sac,
removed, going close to the bone socket
that the eye may not break. Then re-
move the ears, with the wrinkled skin sur
rounding them, taking out the canal OF the
ear, and the portion containing the drum,
etc. After this is done the bones of the
snout are easily taken out. Put the pieces
to soak in plenty of lukewarm water,
draining off and adding fresh until the
blood is removed. SINCE off the hairs, and
examine the fieshy part of the snOut and
lower jaw, taking off the skin, which viii
now come away easily with the knife
wash again and salt. Mix thoroughly to-
gether one quart of salt and tablespoon
full of finely pulYerized saltpeter, rubbing
the pieces of meat well with it and, if
wished, little sugar or molasses. Pack
the pieces closely in a crock; let them re-
main for two weeks, turning occasionally
that the top pieces may go into the brine
that has been formed at the bottom. Wash
all the brine off at the end of that time,
and boil gently until tender, and the meat
strips off the bone without using knife.
After taking out all bones, cut fine with
knife and fork, season with black pepper
and a very small portion of mace (pul-
verified sage is an improvement, If used
sparingly); put into dish with straight
sides, packing close, and pressing with a
heavy weight. Cut in thin slices, and eat
with mustard and vinegar.