The Jasper weekly courier., 1874-07-17
THINGS WORTH REMEMBERING.

1t l. said the leaves of the common
walnut tree placed over doors, windows,
mantels, or in wrcaths or bunches about
the house, will drive flies away.
"A French gardener. finding piece of
w0Olen cloth which the wind had lodged
in a tree covered with caterpilars, acted
upon the idea suggested and placed wooden
rags in several trees. Every morning he
found them covered with caterpillars,
which were thus easily got rid OF.
A bee-keeper gives this plan TO pre-
vent swarm Of bees from getting away
from the hive, with the statement that after
ten years experience he has never known
II to fail but once. As soon as they show
the frst symptoms OF swarming stop up
some Of the outlets 10 the hive so as TO
force them TO a considerable time coming
ont. The swarm being made up in part OF
young bees, many Of them unable
10 NY well, and, as the swarm
can do nothing until all are out
and flying about i'm the air, by pro-
longing their exit. the feeble ones become
tired, and. finding their plans frustrated.
they alight TO arrange their journey. II
they can leave the old hive at once, they
care very little about alighting.
Bottled Ginger Beer.--The Journal
Of Chemistry gives a seasonabIe recipe and
one that affords harmless aud refreshing
substitute for beverages that owe their
stimulating properties to alcohol. Ii is
made thus: Lump sugar, pound; good
unbleached Jamaica ginger (well bruised),
ounce; cream-tartir, / ounce Tor tartaric
acid. ! ounce: ? or 3 lemons, sliced; boil
ing water. gallon. Macerate with fire.
quent stirring. in "A covered vessel. until
barely lukewarm. then add Of yeast, ! ! OF
ounces. (about \ Of a wine-gl and
keep il in a moderately warm place 10 ex-
cite brisk fermentation; the next day
rack or decant the liquor and strain il
through "A jelly-bag or flannel: allow il to
work for another day or tSo, accordingto
the weather. then skim 1t. again decant or
strain and put ii into bottles, the corks OF
which should be ''wired" I" down.
Some housckeepers have trouble o
produce good bread with potato yeast.
This is how Lucy G.. Hoods does it. as she
reports to the Country Gentleman take
quart of tepid water. pint of potato
yeast. teaspoonfuls of salt. and flour
enough to mix the dough stiff enough at
first; kncad till very smooth; place the
dough in the bread-pan; sprinkle over il
very little flour. TO prevent the cloth, with
which il should be covered snugly, from
sticking; then turn over ii smaller pan.
or what l. better. large, round earthen
pudding dish, and set it 10 rise i'm warm
place. When quite light. divide into four
parts. and knead thoroughly; then grease
two square pie-tins with butter (which
gives pleasant taste 10 the crust; place
two loayes in each tin; cover closely with
cloth, three or four thicknesses, to keep
l..a- nK4f.t. -
warm, and when light enough TO be an
inch above the tins in the center, bake, in
4 not rery hot oven. an hour and ten min
utes. turn occasionally while baking.
and when the upper surface is Just brown
enough 10 be nice. cover with paper, or
what is better. tins the same shape of
hose i'm which the bread j. baking. When
taken from the oven. | wiring a cloth
Dut of cold water, and cover the crust if at
All hard; then outside of that, wrap closely
N dry cloth till cold. | particularly re-
commend potato yeast. because the mois- |
ure it produces (which makes graham |
lread and buckwheat cakes sticky), is Just |
what white bread. raised biscuit. rusk and |
aised fried cakes want. | should mention /
hat potato yeast does not keep well i'm 4
'ery hot weather. Perhaps il might il /
et in a refrigerator; bgt my plan during
he hottest weather. is TO soak two good /
east cakes in cup of tepid water, stir in
lour TO make batter. and while this is
aising. peel, slice and boil three or four
,ood-siZed potatoes in just water enough
o cover them. When soft. rub them
Trough colander while hot, with all the
water they were cooked in: then cool them
With a. much cold water as is necessary to
nix the bread, together with the potatoes
nd yeast, not forgetting little salt. This
) not much trouble. and the best substi-
ute for potato-yeast that | have found in
n experience of over thirty years in house
eeping."