The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-01-10
FARM AND PRESIDE.

A sToCK-KEEPER says he has never failed
to relieve choked animal by raising its
head as if for drenching, "and throwing
down its throat broken hens egg, shell
and ALL"
INVALID PUDDNG.-Soak one even ia
blespoonful of tapioca in nearly cup full
| of milk for an hour, or till thoroughly
softened, add a little salt, sugar to taste,
and the yolk of an egg, and bake 10 min
utes.
THE receipt for making pound of but
ter from pint of milk is as follows: Take
ounces pulyerized alum, ounce pulver-
lied gIlm-arabic, and 30 grains of pepsin,
placed in a bottle for use as wanted. A
teaspoonful added to the pint of milk will,
upon ehurning, make a pound of butter.
1t is true that the butter will seem to be a
near relation to pot-eheese, but call it but
ter and that makes it so. This receipt is
selling through the country for from ST to
So, but we give it without charge.
A NICE lunch may be made by taking
slices Of stale bread, dipping them IN bat
ter and frying them in lard after the man.
ner of crallers or doughnuts. Apples are
very Ilice treated in this way. They should
be peeled, cutin slices one-fourth of an inch
thick, dipped in batter made of one egg TO
one teaspoonful of flour, and fried like
crullers. Little potatoes peeled, wiped
clean and dry, and fried thus make de-
ightftl accompaniment to steaks and rel
ishes. This cold weather we can take
more carbon in the shape of fat into our
stomachs with happy results than in the
summer season. Now, if ever, is the sea-
son of doughnuts, mince meat and pas
tries.
SCALLoPED OYsTERs.-Crush and roll
several handfuls of Boston or other fryable
crackers. Put layer in the bottom of
buttered pudding-dish. Wet this with a
mixture of the oyster liquor and milk
slightly warmed. Next have a layer of
oysters. Sprinkle with salt and pepper,
and lay small bits of butter upon them.
Then another layer of moistened crumbs,
and SO on until the dish is full. Let the
top layer be of crumbs, thicker than the
rest, and beat an egg into the milk you
pour over them. Stick bits of butter
thickly over it, cover the dish, set it in the
oven, bake half an hour; if the dish is
large remove the cover, and brown by set
ting it upon the upper crate of the oven,
or by holding hot shovel over it.
The lack of a single stitch causes the
reputation of many harness-makers to
suffer. A careless iourneyman, when
sewing on buckles, often neglects to place
his stitches near enough to the buckle-bar,
and the result is that, as soon as the strap
is used little, the buckle becomes loose
and wears the leather away sooner than it
should. Wherever straps are attached to
buckles, rings, loops, etc.. stitches should
be placed as close to the metal as possible.
and be well drawn down, so that the
leather will touch it all around and hold it
firmly to its place. So, too, with sewing
on loops; for want of a stitch or two, they
are not properly secured, and in a short
time are drawn out. Almost any work
man will be careful of his stitching where
a defect would be noticed by any one, but |
where they are hid from view, or at points
where one unaccustomed to harness-mak-
ing would not examine, they are likely to |
slight their work, and, by emitting a |
single stitch here and there, to save little
labor for themselves but entail loss upon |
their employers.-Harmess and Carriage |
Journal.