The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-02-14
IfOuSShDti.

DahED 4hlNNED LdO11oN--1 dhc INC
remains of any joint of cold roast NUT
ton, one or two onions, one bunch of
sayory herbs, pepper and salt TO taste,
two blades of pounded mace, one tea
cupful of gravy, some mashed potatoes.
Mince an onion rather fine, aud fry a
light brown color add the herbs and
mutton, both OF which should be finely
minced and well mixed season with
pepper and salt, and little pounded
mace, and moisten with the above pro
portion of gravy. Put layer of mashed
potatoes at the bottom of a dish, then
the mutton, and then another layer of
potatoes, and bake for about half an
hour.
WATER PALS. Wooden water pals,
whether TO be used in the kitchen, or
at the stable, should receive two or
three good coats of gum shellac var
nish, dissolved in alcohol, well laid on
both inside and outside. This will
| last year or more, before the wood
| will begin to soak water. 1t is much
| better than lead paint for the inside of
pals. Lead Is poison and soon peels
off in freezing weather, and then the
pals soak water and get very heavy to
! IlIt btSlitS "IlCL, bLlNN Iol 1SiSt anu
/ leak through the pores of the wood.
Shellac can be procured from any
painter, readily mixed, and if corked
| tightly, will keep any length of time
| n. f. Farmer.
! RAPID PICKLING OF MEAT. THE fol
lowing is an English recipe: Roll the
meat in a mixture of sixteen ounces of
salt, one~half ounce saltpetre, and one
ounce sugar, SO that all parts be com
pletely sailed then wrap closely IN a
piece of cotton cloth, previously well
scalded and dried. and place in por-
celain or other vessel. The cloth is
essential with small pieces, to retain
! the brine formed IN contact with the
! meat. After about sixteen hours, how
ever, some brine will drain off into the
bottom of the vessel, and it will then
/ be necessary to turn the meat, still
wrapped up, daily A piece of six
pounds treated in this way for six days,
then unwrapped and boiled, will be
/ found quite palatable and sufficiently
picked. For larger quantities the
T cloth may be dispensed with, since the
| qrine formed will be sufficient to cover
the mass, provided the pieces are close
ly packed, and any unavoidable cavi-
ties filed with stones.
! To DESTROY Buds, ANTS, ETC.-No in
sect which crawls can live under the
application of hot alum water. 1t
will destroy red and black ants,
/ cock caches, spiders; chintz bugs. and
all the myriads of crawling pests
which infest our houses during the
| heated term. Take two pounds of
alum and dissolve it In three or four
quarts of boiling water; let it stand on
the stove until tina alum Is all melted :;
then apply it with brush, while nearly
boiling hot, to every joint and crevice
in our closets, bedsteads, pantry
/ shelves. and the like Brush the
crevices in the floor of the skirting or
mop boards, if you suspect that they
! harbor vermin,
Ii III whitewashing a ceiling plenty
of alum is added to the lime, it Will also
serve to keep insects at a distance.
/ Cockroaches will flee the paint which
| has been washed in cool alum water.
/ Sugar barrels aud boxes can be freed
from ants by drawing a wide chalk
IN ark, Just around the edge of the top
of them. The mark must lie unbroken,
OF lucy Will tIcSP ofSl ~ Uut NOh
tnuous chalk mark, half On inch IN
width, will set their depredations at
naught.
Powdered alum or borax Will keep
the chintz bug at a respectful distance,
and travellers should always carry a
bundle of it in their hand bags toscat
ter over and under their pillows in ho-
tells, etc. While staying at hotel in
Denver, Col, with a party, most OF
whom complained sadly of the nightly
attacks ofthese disgusting insects, was
able to keep them entirely at bay by
its use, and [ distributed the contents
of my bundle among the party not on.
" to their great relief, but to the utter
discontinue of the bugs, who were
forced to seek new pastures.