Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1873-09-19
FARM AND HOUSEHOLD.

Why should not the farmers generally
set fruit trees in the fence corners, on each
side of the road9 They will make amuch
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 a cup caraway
seed. Mix pretty well, cut into small
cakes and bake.
Oatmeal Porridge.-Soak six table
spoonfuls of meal over night in pint and
half of water; in the morning stir It we'll,
and set 1t in pail into kettle of boiling
water, and let It boil hard half an hour;
then add q cupful of milk, and let it boil
fifteen minutes. Season with salt, and eat
with cream and sugar.
Potato Bread.-Take six good.sized
potatoes, boil and mash very fine. Add
three pints boiling water. Stir flour in
till it makes q stiff batter. When luke
warm, add your yeast set 1t In moder-
| ately warm place. In the morning knead
in flour and salt as st(f as you can. Set in
a warm place to rise; knead again, add
ing as little flour as possible. Let it raise
again, and then put 1t into your pans,
making them half full. When the loaves
have risen to the top of the pans, bake
them to good brown.
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 ghllons-pare,
cut in pieces, and lay in water for one OF
two days, to take out the alum taste. The
pieces should not be quite soft, but like
sweet cucumber pickle. Drain well
make sirup of sugar-a pound to each
pound of lnelon-a pretty strong favoring
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 Oh
essence of lemon to taste. Boil the piece!
in this till clear. Unripe melons arr
soaked for some days in brine, cut up anC
freshened in cold water before boiling il
alum. This preserve requires watching
being very apt to mold.-HOusehold.
AT meeting of the Elmira Farmers
Club, w. A. Armstrong said that cheal
ice-house could be made out of simpl
well rooted inclosure, without hollow
walls or pits or any costly apparatus. II
leaves six inches of space next the side al
around, into which he rams clean saw
dust closely, and covers the ice when pu
in with foot of the dust. The ice is Gu
into large blocks and made to fit at tn
joints as closely as convenient; but wher
the edges are jagged he fills in wit
pounded ice or sawdust-the latter bein
the cheapest. Drainage is important
but, il the house stands on porous soil c
} is so elevated that the water will run o
, readily, it answers every purpose. II
has kept ice several years in such builC
ing, nine feet square and the same i
, height, the sides being only finch board
! When ice is taken out, be careful to kee
! all the cavities covered with sawdust, {
it will waste away rapidly. In answer
question as to the cost of house fon
teen feet square, he said that $50 woul
3 pay for it and the sawdust; and, built
I cheap lumber, it might cost only $25.
; packing, spent tan or cut straw wou
. answer nearly as well as sawdust-
Q Country Gentleman.