Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-11-27
USEFUL AND SUGGESTIVE.

THANKSGIVING E-MEAT.-Three
pounds of ribroast beef, five pounds of
greening apples, one pound of fresh beef
suet, two pounds Of raisins, stoned, one
pound whole two pounds and half of
Currants, half pound mixed candied
peel, the grated rind of three fresh
lemons, the Juice of two, two pounds Of
sugar, two nutmegs, dessertspoohful of
mace, one of cinnamon, one of ailspice,
one of ginger, one of salt, and pint of
maple syrup boiled in cider until reduced
one-fourth, then pour over the whole.
OF course the ingredients are separately
prepared, and afterward thoroughly
mixed.-Hedrth and Home.
To MAKE SuEEPsKIN MATs,--Wash
while fresh in strong soapsuds, firsCpick-
ing from the wool all the dirt that Will
come out. A little kerosene, table.
spoonful to three gallons of water, will
aid In removing the impurities. Con;
tinue to wash the skin in fresh suds till
1t is white and clean. Then dissolve a
half pound each of salt and alum in three
pints of boiling water, put it into water
enough to cover the skin, which should
soak in the solution twelve hours, and
then be hung on line to drain. When
nearly dry nail 1t wool side oh a board
or the side of II barn to dry. Rub into
the skin an ounce each of pulverized
alum and saltpeter, and if the skin is
very large double the quantity Rub
for an hour or two. Fold the skin sides
together, and lay the mat away for three
days, rubbing it every day, or till per
fectly dry. Then with blunt knife
clear the skin of impurities, rub 1t with
pumice or rotten stone, trim it into shape
| h., Il nN Nl,aN N.rtll Mt q
lifetime Western Rural.
REsroRtNo CRAZE NEf1s. "A COT
respondent of the Country Gentlema,
gives recipe for restoring old crap,
that has grown rusty in wells, trimmings
etc: Lay very smoothly and securel,
over an ironing blanket any black mate
rial, cotton or wooden; sponge piece o
black silk very wet large enough to TAX
hens of the Grape veil or not as yot
please; lay it upon the wet silk with q
few folds as possible; then lay over
another piece of wet silk, pinning 1t firm
ly at one side and holding the other; iro
with hot iron until the Grape is dry
Old folds can be opened and basted nea
the edge in five or six layers, ironed an
lined with stiff, black muslin and the
will look like new. | have only wor
the English Grape and do not know tina
the French can be treated in this mar
ner A little alcohol in the water wi
remove the dust spots more readily an
can be put on the Grape without injury
Do not be afraid to make a trial of this
as it can be done over and over agai
without injury to the Grape.
FISH CHowDER.-Place large iro
pot on the top of the stove. Then CT
five or six slices of fat salt pork and pu
them into the kettle, allowing the fl
gently to try out. Then cut your fish
thick slices across it, Have your onion
(about six large ones) peeled and cut int
slices, ready; also about the same mn
, Der of potatoes. Then place layer {
/ potatoes, next one of fish, next OF oniol
; in the kettle, adding little pepper ar
. salt to each layer. Be very sparing
r the salt, as the pork usually makes
\ salt enough for most tastes. Lastly, aC
/ Just water enough to half.fill the kettl
Let the whole boil half an hour; tho
: add little milk and butter, slight
n thickened with flour While the choN
der is cooking skim it at first. Abo
# three minutes before you remove Il
chowder from the fire split doz,
:, genuine hard crackers in halves al
> place them in the chowder. Serve in
!, tureen, as you would any other sou
y Any of the firm-feshed Western fish W
|. answer, but trout, whitetish, etc, are t
tender.-Cor. Rural.