The Placer herald., 1874-03-14
HO u Sc AND FA RIM.

ana CONTAINS little more nutflment tndn wa
ter. As opposed to this statement the in
vestgations of M. Paydon are cited, who
proves that the flesh of fish on the average
does not contain more water than fresh beef,
and has as much solid substance as he lat
Ser. For instance, the flesh of salmon con
tains rs. 80 per cent. water and "a 296 per
cent. solid substance, while beef (muscle)
contains 5.S9 per cent. water and 54.I2
per cent. solid substances. The flesh Of
herring contains still less water than that of
salmon, and even fat-fsh are as rich in nj
trogenous substances as the best wheaton
Aour, weight for weight. Another state
ment made by DR.. Smith, that the amount
of nutriment contained in an ounce of tea is
in6nitesimal, is met with the assertion that,
while tea is no "nutriment' in tue ordinary
sense, the individual who takes tea after his
meals feels, without being able to define it,
that tea has favorable effect upon certain
highly important functions in his body, that
digestion is accelerated, and facilitated, and
his brain work benefited thereby. Though
not nutriment, tea is thus alleged to possess
q really higher value, in medical properties
Of a peculiar kind.
Duty ON WINEs.-The San Francisco
Chronicle mentions, Gas an item of interes
10 wine and spirit traders that a deputation
Of the New York Wine and Spirits Traders
Association waited on the Secretary of the
Treasury, January 30th, and succeeded in
interesting him in their efforts to have a
uniform rate placed on importations of wines
and spirits. A bill is now in the hands o.
T.,
q provision of which, through the efforts Of
the deputation, is to be amended so as to
make the duty on all Still Wines uniform
probably at or near forty cents a gallon.
The Commissioner of Internal Revenue and
the Committee of Ways and Means have
given the deputaton to understand that the
recti6er's stamp will not be abolished, a.
they request. IT,"
SWINE for breeding purposes should lie
kept clean, warm in a healthy growing c d
di lion, but not fat Fa,tenng swine Il
be "pushed forward" and espe for
home use should be "finished' nh peas
and oats, which wi | make flesh solid
and transparent. Som ers Of good ba
con know this. ln93 I'm is too oily to
lay the foundatic solid, transparent,
beautiful bacor 5 delicious theme; but
A hog W .ppetite. we imagine like
the "lor ,reation," lives with little
pleasp hmself or profit to anybody
else aim or kill him. 1t won't pay
y .Im.-Pen and Pl0,O.
FAN PoRRIDeE.-Bo fresh bcef bone
GENTLY freshened, though | never tried iD,
in large quantity of water, and use the
meat for anything you choose. Let the H.
quor become cool, and remove all the grease.
Boil teacupful of beans in three quarts OF
this liquor until thoroughly soft and in
pieces add a little rice, the necessary
amount of salt, and just before taking from
the stove, little thckenng of some kind
of meal We use it about the thickness OF
cruel or gravies and add a little milk when
We eat.
BARLEY SHIPMENT Shipments of barley
to the East by rail are becoming quite fire.
quent. Almost every train from Sacramen-
to takes several carloads. A short time
since large shipment was made to Mil
waukee, Wis, and later we note thai
twenty-five carloads of choice barley has
been shipped to St. Louis. Our California
barley is coming into demand among the
brewers of the East, and steady demand
can be counted upon.
PUDDING SAUcE.-One quart of boiling
water, four large tablespoonfuls of white OF
brown sugar, two of -four, one of butter,
one teaspoontul of salt; nutmeg or CHINA
mon to lasts. Two tablespoontuls of cur
rant or blackberry wine or cider are a great
improvement. Let the whole be boiled to-
getber for about ten minutes. 1t is neces-
sary to mix the -four with portion of co
water before adding it to the boiling water.
ARTIFICIAL OIsTERs.-Take green corn.
crate it in dish; to one pint of this add
one egg we'll beaten, small teacup of -four,
half a cup of butter, some salt. and pepper,
and mix them well together; tablespoon
full of the batter will make the size of an
oyster; fly them light brown, and when
done butter them; Cream, if it can be pro-
cured, is better than butter.
ScoTcH CAKE.-One pound of fine -four,
half pound of fresh butter, half pound
of finely sifted loaf sugar; mix well in lasre,
roll out an inch thick in a square shape,
pinch the edges so as to form small points.
ornament with comfls and orange chips.
Bake in a quick oven. When of pale
lemon color it is done. This is easy made
and very nice.
WARNING COLD BOILED PoTAToFs Slice
and put them in basin with little milk or
water some cream if you have it, and
little salt. Let it remain on the stove until
j. is thoroughly heated through, stirring Oft
en- to prevents its sticking; bit of fish left
from a. former meal or some beaten eggs is II
nice addition to it.
RYE DROP CAKEs.-One cup Of sour
cream, three cups sour milk or butfermilk,
one half cup of sugar or moasses. two tea