The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1874-02-26
FARM AND HOUSEHOLD.


duces healthy action of the gums, and
makes the teeth pearly white.
How to Cook Turnip.-I wi ask the
reader to cook two turnips in two different
ways. The first is to DE peeled and sliced
and left to soak in cold water for an hour
or more. The slices are to be boiled until
qui tender, and then are to be drained
and nicely mashed with butter. This is
the most common way of cooking, and it
has the demerit of washing out the gum
and the sugar, and the other fine ccn.t-
tuents of the root, and consequently the
favor Is very much reduced. The other
root is to be washed quite clean but it is
not to be peeled, or cot, or soaked Boil
it whole, in its '.jacket" IT will take twice
as long to cook as the ons that was cut.
When, by trying it with fork, you find it
quite tender, take it up, peal it, press it
moderately, and mash it with butter. You
will be surprised at the difference Instead
Of being, as perhaps you will expect,
'strong," rank" or "bitter," it will be
deliJiously full favored, and will contain
all the nourishment that was in it before
ii was cooked.-Gardencr's Mogozine,
TO CLEANSE TAINTED BARRELS.
A correspondent Of the Western Fnrmer
writes; "With regard to the cleansing of
tainted barrels, would say that l have
frequently seen the experiment tried, and
with decided success; and unless like causes
have ceased to produce like effects, re
suit will be sure to follow a trial again.
| The following is a cheap and simple recipe:
Use the barrels for scaliing tubs (if design
. ed for pork by putting therein say two
| quarts of wood ashes f,r the first hog, and
| if more are to be slaughtered retain rs
much OF the first water possible, and
! add a little more ashes the more it is re-
| peated, of course, the more sure the sue
| cess
| Il WAS conversing with an experienced
butcher in regard to this matter. and he
gave it "a his opinion that the secret Of
! this thing consisted in the scalding Of the
hogs. did not asl: him whether he had
minus The scaling hogs, or not, so that
each one can bring his own philosophy to
! fear in the premises rs well as | can, but
! if the casks are to small to use for the
purpose specified should venture to try
! the hot water and ashcs alone, with very
thorough manipulation with q scrub broom
/ and thorough shaking Of the cask, and
/ letting it stand for some time. and lastly
rinse thoroughly with cold water Pork or
beef are more liable to spoil in new casks
than after they have been used, and the
salt or the pickle has thoroughly fer,nented
them. Until then they will need more
vigilant eye than afterwari, other things
being equal"
FREsERyATIoN OF MILK.
Weare indebted to the American Artzan
for the GLOWING account of a nev rrocess,
the invention Of Mr.. Lewis F. Kirchofer,
Tor preserving milk. The object of this
inyer lion, patented, is to subject milk to
such u trea tment that, without al -ering its
elements or taste, and without the addition
OF any foreign substance, it may be presery-
ed in its natural state for several months
without change except the rising of cream,
whether it be kept IN state of rest or sub
ject to constant movement as in sea voyag-
es. If this object be accomplished the
invention is most important one, as cop
densed milk is not in favor with most
people when used directly as an article of
food, although it is excellent when used in
cookery, or for tea and coffee. In Mr..
hirchoter' process the milk, fresh dawn
from the COW, lie placed in cans or bottles.
which are filled Gs nearly full as possible,
and Immediately cork ed tightly or hermeti-
cally cealed. The cans or bottles are then
placed in bath of water, heated to the
same temperature as the milk, in such
manner as to allow free circulation of
water beneath and around. but net over
thsm. The tcmT erature of the water bath
is then slowly raised to between leo and
Ito degrees Fahr. The water is kept at
this temperature for a greater or less length
of time, according to the period during
which it is desired to preserve the milk.
One hour will, it is claimed, preserve the
milk four or FIVE weeks. Five ho rs heat
ing is enough for eight months or year |
The fire is then Withdrawn and the bath
allowed to cool down slowly, after which
the cans are withdrawn an the operation is |
An essential condition of sue
cess in this process is that the vessels /
designed to contain the milk should be per-
fectly clean and sweet, and the milk itself |
pure and unauthorized. If the tempe.a. t
ture be raised above the degree indicated, I
the milk acquires cooked taste.
rEkIN DUCKS
Rev. W. Cliff. of Connecticut says in
the Rural Home, Of Pekin ducks:
Those ducks elected SO many inquiries at
the late exhibition of the Connecticut
State Poultry Society, that all poultry
Fanciers, as we'll as farmers, Sho have
good facilities for raising water fowls, will
be interested to know something more
about their good qualities and history.
They were brought to this country By Mr..
James Z. Palmer, Of Stonington, CT, and
anded in New y ork on the 14th day of
March 1873. Quite large numbe. were
put on boaro the ship, but most of them
lied during the passage. Mr.. Palmer
succeeded in getting drake and three
,ucks to his farm, but of course, dw.r.ed
~ the long voyage. us attention was
list called to them in China, by their
arge size. He at first supposed they were
! small breed Of geese. They recovered
heir fe sh sooner than be expected, ard be-
ore he had suspected them Ct laying, he
'ound lot Of their eggs in small brock
'unniuk through The pasture where they
we're confined. The ducks laid constantly