Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-07-10
USEFUL AND SUGGESTIVE.

A WRITER in the Medical Journal, Lon.
don, states that in cases of whooping
cough in the last stage-that is, after the
third week--he has had one ounce of the
strongest liquid ammonia put into gal.
Ion of water in an open pan, and the
steam kept up by means of half a brick
made red hot throughout, and put into
the boiling water containing the am.
monia, the pan being placed in the mid
die Of n room, into which the patients
were brought as the ammonia steam was
passing off. This method, he says, was
used in the evening, before bedtime, and
IL proved so efficacious in abating the
spasmodic attack, and after three or
four days terminating the malady, as to
establish, beyond doubt, the value
this mode of inhaling ammonia as
therapeutic agent in tranquilizing the
nervous system in the whooping cough.
SHEEP ON A FARM.-The New York
World says, in answer to correspond
ent: 1t certainly is profitable to keep
sheep on farm If rightly managed
even though the price of wool is low.
They are scavengers on farm-death to
all weeds and shrubs that are an annoy
ance to the tidy farmer Besides, the
spring lambs, if a careful selection of
breeds is made, will be found profitable
to sell, especially the males, in the mar
ket. Americans are eating more and
more mutton yearly The object of the
shepherd should be to adapt his sheep
husbandry to the wants of the market
nearest him-grow the kind of wool that
sells the best; or If the carcass is more
in demand, grow the sheep which make
the most and best meat in the shortest
time, always taking into account hardi
ness and easiness of keep.
CLEANSE THE MANGERs.-The man
gers of horses, cows and oxen, when sup
piled with cut fodder and meal, frequent
ly become Extensively sour in conse-
quence of the decomposition of the wet
meal that adheres to the corners of the
feed.boxes. This is apt to he the case
especially when animals do not lick the
corners entirely clean. If small por-
tion of feed is allowed to remain in the
manger only portion of warm day it
will become sour, and the offensive efilu-
via will taint the entire manger, so that
an animal will often refuse to eat his ac-
customed allowance unless compelled
by keen hunger. The true way to man.
age managers is to scrape the corners
clean at least twice per day, removing
every particle of rejected food. Then if
a butter bowl let the corners be washed
out with hot water, wiped clean, and a
handful of caustic Stacked lime be
sprinkled in the manger If managers are
kept clean they will seldom become
Extensively sour. If an animal leaves a
portion of its feed a new mess should
never be given on the rejected feed.-N
Y. Herald
CANNED FRUITs.-Use only fresh fruit
and that which is perfectly ripe, not too
soft but just right to eat we'll. Fill your
cans full of fruit, put the can in kettle
of cold water put few iron rings in the
bottom of the pot to prevent the cans
from breaking; then put over a slow fire
at first, making il hotter after the fire has
become hot. Too great heat at first
will crack the cans at the bottom. Mean
while, make a nice sirup of white sugar
and when your fruit is half done cooking
pAr your sirup over the fruit in the cans
and continue boiling until done; remove
from the fire and seal. Some people cool
their fruit before putting in cans, but il
does not preserve its natural flavor a;
well, neither will the sirup be as clear
Cooking the fruit in the cans is the propel
way of canning fruit, in my estimation
| use half a pound of sugar to quart ja
of fruit; cherries, peaches, pears anC
raspberries will do with six ounces
Cook quart jars twenty to thirty minutes
according to hardness of fruit. Keel
watch of your cans while boiling, and a
, fast as the fruit in the can lowers fill VI
with lcell-ripened fruit; next morning tes
your jars; if they do not hold boil then
over again. In ten days from time O
/ canning test your fruit again, and if tn
cover holds them it will keep for years
as have some now nearly four years oil
which look as if they might keep fou
years longer. BY testing ten days afte
canning you will never be awakened i
the night by a loud report as of GU
going of, as | have heard people tel
about, and breaking some half.dozen can
nearest to it. Keep your cans in n coo
but not damp place Cor. Rural Ne