Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-02-27
USEFUL AND SUGGESTIVE.

BRAN, shorts, particularly those from
rye, with good tame hay and roots, form
a varied and excellent food for milch
COWS.
DROP GINGER CAKE.-One cup of mo.
lasses, half cup of butter, half a cup of
water, three cups of flour, two teaspoon
fuls of ginger, one Of soda. Drop with
spoon on buttered tin.
HAsTY RUsK.-Two eggs, one pint Of
Hour, one cup of sugar, one cup of milk,
spoonful of soda, two teaspoonfuls of
cream of tartar. To be made up and
baked Immediately thereafter.
FRENCH CAKE.-Two cups of sugar
four cups of -four, three.quarters of a cup
OF butter, one cup of milk, four eggs, two
teaspoontuls of cream of tartar, one tea
spoonful of bi-carbonate of soda. To be
favored with rose water and baked in
small tins.
HARNESS PoLIsH-Take of mutton suet,
two ounces; beeswax, six ounces; pow.
dered sugar, six ounces; lamp black, one
ounce; green or yellow soap, two ounces /;
water, one-half pint; spirits of turpentine,
one-half pint. Dissolve the soap in the
water, add the other solid Ingredients,
mix well, and add the turpentine. Lay it
on harness with sponge, and polish off
with brush. The same backing ought
to answer as well for boots and Shoes
Journal Of Applied Chemistry.
RAT Po1soN.-The following method of
preparing poison for rats is said to be
more efiectual than moistening grain
with solution of strychnine: Make a
| clear solution of arsenite of potash, by
boiling in large iron kettle one part of
white arsenic, one of carbonate of potash,
and twenty-five of water, stirring
the whole well together; add 25 parts OF
water, and introduce, while warm, 80 parts
of barley, wheat or oats, stirring frequently
during "a to 30 hours; then heat the grain
and stir 1t with paddle until it appears
dry externally For use in the house II
may be advisable to color the grain by
adding 1900 parts of liquid fuchsn.
Clean the kettle after use by securing with
lime. In most cities, however, the arsenite
of potash can be obtained ready made
and thus the trouble and danger of prepa.
ration is saved.
PUFF-PAsTE.-The requisites for a good
pastry cook are neatness, diligence and a
certain eight-of-haud, so that it is not
surprising if perfect success in the art is
not an affair of everyday occurrence
That white, faky pastry of the olden
time that would melt in your mouth was
dependent for its excellence rather upon
the way in which it was made than upon
its component parts. The proportions al
lowed for the finest quality of paste are a
light pound of butter and lard mixed to
a heaping quart of sifted -four and tea
spoonful of salt. The cooler the temper
ature at which it is worked the more Ger
tain will the cook be of succeeding in hel
effort A marble pasteboard is also n val
liable adjunct The more delicate the
handling the better. Let large spoonful
of the shortening be worked into fourth
part of the flour with the hands, as lightly
as possible, using cold water enough t
make the lump as soft as can be handled
Dredging with flour to prevent its stick
ing, transfer the dough to the board anC
roll it out as thin as You can without tear
ing it. Cover the whole surface over witt
thin slices of butter and lard. Dredgt
over layer of flour. Double over ant
with your bread pin roll out again unit
as thin as before Repeat these processes
until all the shortening is used, or at leas
four times; five or even seven times ONLY
make it more flaky and delicious. Tht
oven in which pastry is baked should b,
regularly heated, but not quick enough Il
discolor it.-Hedrth and Home.