The Lake County star. [volume] (Chase, Mich.) 1873-current, 1874-07-30
FARM AND HOUSEHOLD.

BUTTERMTLK AND SCURvY.--The Colo
srddo Agricuhurist sa Is: A correspond
ent informs us that he finds buttermilk
to be an almost unfailing cure for
scurvy in hogs. To prove the fact,
among other cases which have come un-
der his notice, he says he owns several
pigs which were suffering terrible from
the effects of the disease, and that a
speedy cure was effected by merely pour
ing the buttermilk over them few
times in the pen. Readers will do well
to remember this simple remedy.
BUGS, WORMS AND CHICKEN CHOLERA.
"A correspondent of the Prairie Farmer
says: eve have noticed that whenever
the chickens follow the pillow, and gorge
themselves with bugs and worms, soon
cholera breaks out among them. Our
remedy is: To one gallon of sour milk,
add tablespoonful of powdered alum,
set in shallow vessels, where the chickens
can drink as often as they choose. We
heve used this remedy for the last three
years, and none of our chickens die with
cholera, when we attend toit in time"
WET BooTs.--The AyricuHurist gives
the following advice to farmers who,
next to fishermen, are apt to get their
boots wet through: "When the boots
are taken of, fill them quite full with
dry oats. This grain has a great fond
ness for damp, and will rlpidly absorb
the last vestige of it from the wet leather.
AS it takes up the moisture it swells and
fills the boot with tightly fitting last,
keeping its form good, and drying the
leather without hardening it. In the
morning, shake out the oats and hang
them in bag near the fire to dry, ready
for the next wet night, draw OH the boots,
and go happily about the days work."
DRESSING FOR LEATAER. - Prepare
tions designed to soften and preserve
leather are numerous, and are largely
sold but decided preference is given
by many persons to castor oil, applied
clear and without being heated. Boots
treated with it are said to retain their
waterproof quality, as well as their
pliability and ease in wearing, until they
are fairly worn out. When it is used
for greasing belts for machinery, those
pests, the rats, give it wide berth. On
old leather, lampblack may be added
with good effect, but it is not required
OH new For wagons and buggies, also,
castor oil is highly recommended for its
lubricating virtues and the durability it
| imparts.
How TO INSERT SCREWS IN PLASTER
WALLs.-The following note on this sub
ject was originally published by us, and
has lately been going the rounds of the
press. 1t is worth reproducing, for it is
often desirable to insert screws in plas-
tered walls without attaching them to
any woodwork, but when we turn them
in, the plaster gives way and our effort
is in vain. And yet screw may be in
serted in plaster so as to hold light pic
lures, etc, very firmly. The best plan
is to enlarge the hole to about twice the
diameter of the screw, moisten the
edges of the hole thoroughly with water
and fill it with plaster of Paris, such as
is used for fastening the tops of lamps
etc, and bed the screws in the soft plaster
When the plaster has set, the screws will
be held very strongly.
DRIED FRUITs.---If it be necessary tC
use these, they should be prepared with
great care. 1t is great advantage tt
get those that are so clean as to require
no washing. Cherries and raspberries
and all the more juicy fruits, lose much
by washing. All kinds, however, SHOULD
be looked over carefully and put to cool
in cold water, using earthen or porcelain
lined utensils Cook very gently
never letting them boil up so as to fill
the air with their odor for what is dis
PEELED in the air is lost to the taste. Sti
as little as possible while cooking.
there is danger of burning, remove to
place less hot Add water from time t.
time, if necessary. The fruit should b.
well filled with it when done, clear, blu
not thin and watery, and the fruit shoul'
ont be messed. The stirless cooking
done add the requisite amount of suga
1t is well to observe the proportions O
sugar and water with the fruit until tn
best results are obtained, and then max
note of them for subsequent use. n
sufficient general rule can be given here
r for the proportions will vary with tn
different fruits, and with different spec
,, mems of the same fruit. Further,
find no special advantage in soakin
fruits before cooking. Often there
disadvantage, as they break and bt
come messy more rea lily.
How TO MANAGE CUCUMBERs Fo
PICKLEs.--Get good kind of cucumber
, then proceed as follows BE careful i
, picking not to bruise them; wash ther
clean; pack them in stone jars, as the
are far the best, with one quart of sal
r to every peck of pickles, and one an
half gallons of water to every five ga
Ions of pickles; also lump of alum 6
| large as hens egg to every five gallon
| of pickles. When your jar is full put
clean flannel cloth over them, with
r weight heavy enough to keep them undt
f the brine, and keep the cloth free an
clean from mould. Now, in soaking thel
, for use The guickerH is done the bett,
r your pickles aoiH be. When freshenin
keep plenty of fresh water on them. No
( scald ina brass or copper kettle, usin
: weak vinegar for the purpose and abol
: enough to cover your pickles, adding
, lump of alum as large as quaiPs egg
' every gallon of pickles. Scald slowl
until they get scalding hot, but do M
g let them boil; take them out and la
e them in stone jar, using cinnamon {
cloves to suit the taste. Spread OF
large coffee cup of sugar, to one gallo
{ of pickles, over them; then pour vineg;
q mot too strong) over them. This vim
gar will do for use again. IL made
r this way they will keep formonths, an
| will be as plump and sweet as the ola
: they were put up. Your vinegar shoul
, not be TOO strong, as that would mai
: them sour and destroy the taste of I'll
r sugar.
! Household Helps.
TAPIoCA PUDDING.--One cup of tap