The Western advance. [volume] (Worthington, Minn.) 1872-1874, 1874-06-13
EARN AND HOUSEHOLD.

FARM AND HOUSEHOLD
-Verbena Water.-Oil :verbena and
lemon, each one ounce; cologne spirits,
three quarts; water, one quart. Mix and
filter through magnesia.
-Saleratus in Trying Out Lard.-The
benefit claimed to be derived from the
use Of saleratus in trying out lard is that
It reduces the quantity Of scraps and pro-
duCes more lard.
Mountain Dew Pudding. Three
crackers pounded or rolled fine, pint of
milk, yolks of two eggs; bake half an
hour; beat whites Of two eggs to a stiff
froth, add one cup sugar, pinch of salt
flavor with lemon, pour over the pud-
ding, and set in oven and delicately
brown.
Excellent paper pillows may be made
OF old letters-the sitter the paper the
better. Newspapers will not do. The
paper should be cut into strips, and rolled
round an ivory knitting.needle; it is then
almost like spring, and makes much
better cushion than the torn paper, being
more elastic.
The characteristics of a good mich
cow must be irrespective of breeds, in a
general sense. Milk is created from the
blood and her vital energies, which make
blood-that is the indispensable condi-
ton. The good mich COW must have a
well-developcd chest, healthy digestive
apparatus, the mammillary glands must
be perfect, and the udder must be soft
and pliable, elastic as a piece of india
rubber to the touch, whether the bag is
full or empty.-N Y. Herald.
Tho Tna,o.,, - ~ M -,:~o. ~, :,
following simple recipe for the preven-
three small handfuls Of walnut leaves
upon which pour two or three quarts of
cold water; let it infuse one night, and
tie and let it boil for quarter of an hour.
When cold it will be fit for use. No
more is required than to m0isten q
sponge, and before the horse goes out of
the stable let those parts which are most
irritable be smeared over with the liquid,
namely, between and upon the ears, the
neck, the TANKS, etc. Not only the gen.
tleman and lady who rides out for pleas
ure will be benefited by this, but the
coachman, the WAGNER and all others
who use horses during the hot months.
Rolling Land Too Early.-A CORE.
spondent of the California AgrScultursst
writes: do not roll land too early in the
season. If the surface of field of grain
is rolled before the grain is up it is not
only the seed that gets early start but
also many fine seeds of weeds which 9th.
erwise would not find enough moisture
in the top soil for termination. Last
year spoiled in this way one.half of a
piece of oats put in for hay. This part
was SO full Of weeds that it ranked
as about second.rate "cow hay"
while the other part, which was
rolled for the first time after it had
made considerable growth, was excel
lent. Land should be moderately dry
when rolled so that the Jumps may be
pulverized and the surface left loose, and
not so hard as to crack in a dry wind.
How to Dress a Turkey.-Take a
board four feet long, one and one-half
feet wide, bore an. inch hole in the center
about eight inches from one end, saw out
a strip from this end to the hole about
one inch wide, or wide enough to admit
the neck of the turkey. Place this board
on barrel, with one end against your
hips. Lay the turkey on this board on
its back, with its neck in the slat and
head underneath; then, with sharp
knife, cut its throat under the board (that
the blood may be out of the way); take
the turkey by the legs, draw steadily, to
keep its neck in place, raise it from the
board, that it need not be bruised, and
commence at once to pull out the tail and
wing feathers, and by the time it is done
kicking you will have nearly all the
feathers of. You will find that they will
come off nearly as easy as if scalded. The
pin-teathers, ii any, should be taken out
at once. When dressed, carry to the
house, lay the carcass upon the table, on
the back, with its wings in position, wipe
dry, and when you get through, call in
your wife, and you may be sure of her ap-
proving smile.-Cor. RurGs Neso Yorker.
-Carving.-Although it is daily duty
Tor many men and women to cut up meat
for family, there are multitudes who do
it neither we'll nor wise. The following
suggestions, from an agricultural paper,
on this point, may not be out of place, the
more especially to young housekeepers
To carve fowls, which should always be
laid with the breast uppermost, place the
fork in the breast and take off the wings
and legs, without turning the fowl; then
cut out the merry thought; cut slices from
the breast; cut out the collar bone; cut of
the SIDE pieces, and then cut the carcass
in two. Divide the joints in the leg of a
turkey. In carving sirloin, cut thin
slices from the side next to you tit must
be put on the dish the tenderloin under.
meath, then turn it. Help the guests to
both kinds. In carving a leg of mutton
or ham, begin by cutting across the
middle to the bone. Cut tongue across
and not lengthwiO, and help from the
middle. Carve a forequarter Of lamb by
separating the shoulder from the ribs
and then divide the ribs. To carve loin
of veal, begin at the smaller end and
separate the ribs. Help each one to a
piece of kidney and its fat. Carve pork
and mutton in the same way. To carve a
tillet Of veal, begin at the top and help to
the stutfing with each slice. In breast
of veal, separate the breast and brisket