Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1874-11-26
HOME, FARM AND GARDEN.

Saws n cattle-raiser: "Salt should
he furnished to all animals regularly. A
COW. an OK, or horse needs two to four
ounces daily. Salt increases the butter
in milk. helps the digestive and nutritive
processes and gives good appetite.
The people of interior Europe have a
saving that a pound of salt makes ten
mounds of flesh. OF course salt only as
sists in assimilating the food; it does
not make flesh, nor bone, nor muscle"
-Mulligalawny Soup. - An English
lady writing to the Germantown Telegraph
tells how to make this rich, spicy soup:
Cut into small pieces some very tender
lean mutton; toss it in butter, together
with sufficient minced onion; put both
into rich stock, with small quantity of
rice and sufficient curry-powder mixed
smooth in some catchup, lemon-juice
or white wine; simmer gently until the
rice is quite done; then serve all together
in tureen. A little tomato strained
into it is great improvement.
A husbandman says "As the leaves
fall they are swept by the winds into
heaps against the fences, in the bitches
or depressions, where they may be gath
cred up with very little trouble. Two
men will gather a wagonload in a few
minutes. They are convenient for many
purposes besides making one of the best
ingredients in any compost. They make
an excellent material TO bank up the
cellars with, TO put around tender shrubs
and plants, to place between the rows of
strawberry plants-not on the plants
and to cover the garden ground with"
Good Mince-meat English Recipe)
.d nv or
and cut free from rind, one pound of
kidney beef sset, chopped fine, two
pounds of stoned raisins, three pounds of
wellcleaned currants, three pounds of
Spitzenberg apples, peeled and chopped,
two and half ounces coffee sugar, half
a pound of mixed candied peel, the
grated rind of two large lemons, two
others boiled tender and chopped small,
two nltmegs, dessertspoonful of mace,
one also of ginger, a teaspoonful of
cloves, quart of cider salt
Prepared Lard.-As soon as it is cut
off from the newly-killed pork, put the fat
into crock or deep earthern pot Cover
the crock with its own lid, and let it
stand all night in cool place. Next
day cut the fat into small bits carefully
removing all the tieshy particles of lean),
anu lucu Iub tlle LAT lllOO fSif ClCdh
pot, without either water or salt The
pot should not be more than half full of
pork fat. Let it boil slowly Stirring
it frequently from the bottom, lest it
burn) till it becomes quite clear and
transparent Then ladle it into clean
pans. When almost cold put it into
stoneware jars, which must be closely
covered and kept in cool place. If it
is to GO to distance tie it up in new
bladders.-W Western Rural.
To Color Cotton Green.--A CORE
spondent of the Rural Ne1 Yorker syas:
To four pounds ofrags take one and one
half ounces oxalic acid, two ounces of
Prussian blue; let each soak over night
in one quart of rain water, then put to-
gether in as much warm rain water as
YOU want to color with. Put in
the rags and let them be in twenty
minutes Wiring out and dip in the
following yellow dye: Take six ounces
of sugar of lead, four and half ounces
of bichromate of potash; dissolve in a
pint of hot rain water. Take as much
hot rain water as you want to color with.
Dip first in the lead, then in the potash
several times. Rinse in cold rain water.
Use tin or copper-no simmering is
needed. The first makes blue, the last
beautiful yellow, and both a durable
green"