The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1874-07-28


with Paris green.
OVEN SwALLows.-The Brookston Re-
porter of White county saws: By actual
count. it was ascertained that there are 3S7
swallows nests on j. p. Carr's barn, each
one of which contains six birds-twO old
and four young ones-making. in the ag-
gregate, 1922 swallows. When it is con-
sidered they destroy thousands OF bugs,
worms. flies ETC., their presence abOuta farm
is of great value. These birds are "death" on
green-heads, which they eat in immense
numbers. Mr.. Carr does not allow any one
to kill or interfere with these featbered in
habitants of his barn; on the contrary he
encourages their reproduction, knowing
that they are a valuable adjunct In the WORK
of protecting his stock from the ravages OF
flies. while they also, no doubt, rid fruit
trees of many insects.
AN observation-disclosures Rural says a
wise word to the young women: Girls do
not always know their power. 1t Is far |
greater than they think; and were they true
and brave enough to exert 1t, they might
almost, in a generation, revolutionize society |
about them. Exert your power for good
upon the young men who are prlvi'eged TO
enjoy your society. Gentle and good, De
also brave and true. Try to exhibit the |
ideal Of a woman-a pure and good woman
whose lite Is mighty as we'll as beautiful
in its maidenly dignity and attractive love-
illness. Do not let it even seem that dress
and frivolity constitute your only thoughts;
but let the elevation OF your character and
| the usefulness of your life lift up the man
that walks by your side.
LIVER AND BACoN.-Perhaps of all the
| dishes that are cooked in private families
there are none more spollt than this, which
is no doubt the cause of its not being so
great a favorite as it ought to be. To two
| l. Il hnxr mn nh n hQR0n
Cut the bacon into slices aquarter OF an inch
thick; fry them gently; then have the liver
already cut in slices, slantways, half an inch
thick. upon which has been sprinkled
for one hour before cooking some chopped
parsley and a small onion chopped line, a
very little nutmeg. pepper, and salt. When
the fat is quite hot, put in the liver, turn it
over often, and cook as quickly possible,
by which the liver will be light and very
digestible; it should be served as quickly
as possible When the liver is done. pour
some flour and water into the frying pan
until it forms thick gravy, and strain II
over the liver and serve. The great.point Is
the quickness with which the liver is done
To PURIFY CIsTERN WATEB.-The agita-
ton and consequent aeratlon OF the water 10
a cistern by the of pail to dip the
water tends TO preserve it sweet. Water
that contains any organic matter will UNDER
go a process of fermentation and clearing
when the suspended matter is thrown down
to the bottom. While this process is going
on il is offensive and unfit for use, but after
ward becomes sweet. This only occurs,
however. when it is kept in close vessels or
cisterns. Agitation and aeration prevents
this. 1t may also be prevented by passing
the water through filter of charcoal, by
which the organic matter Is kept ont of the
cistern. Possibly it may be remedied by
suspending basket full of charcoal in the
water.
OLD TURKEY CocKs.-The Poultry World
believes in fancy" stock, even at fancy
prices. 1t says the turkey does not attain
its maturity until the third year, and the
largest, strongest chicks can be secured only
from mature parents. So common is the
practice of selling of everything at a wear
old or two that it is almost impossible to
get stock two and three years old. In pur-
chasing breeders, it is the best economy to
buy the heaviest birds, even at fancy
prices. A ten-months' cock, weigh
ing 80 pounds. is cheaper at $50 than 2(
pound bird at So. Young hens weighing II
to Is pounds are cheaper at $40 than II round
birds a. So. Large, well formed birds of per-
feet plumage will leave their marx upon
their progeny. They will not only be llort
comedy to look at, but they will bring much
more satisfactory prices, whether we senc
them to the butcher or to the breeder. The
breeder who goes in for the very best stock
taking premium birds when he can them
and selling nothing from his yards but prim,
If birds, will be likely to make the mos
?. money!
a CHEAP AND HARMLESS DR. NKs-A write
g in the New York Tribune adds to the list o
{ receipts for acceptable beverages which ar
. at the same time free from all objection 4
wholesome drink which can be cheaply fur
u nished and that will take the place of al
o occasional visit tothe bar-room will, think
n be benefit to the laboring man, and ma,
. by being co nmon and good prevent temp
- tation to something stronger. 1t is appar
= ent that it is the taste of sharpness that i
wanted rather than the intoxication, ant
there are number of drinks that cost bu
Is little which relish well in
le warm day and when the la
l. borer is tired. Among them those mad
,e from malt, sugar and hops are strongest
but not necessarily the sharpest to the taste
- 1 will give few simple directions. A wash
Il ing tub or barrel holding from ten to twenty
le i've gallons, and kettle or boiler in whic
ID TO heat water is necessary, beside the key
!, cask, or bottles to hold the beer. The us
q OF malt means pale malt, to be obtained a
II about 81 80 to 81 20 per bushel of any grail
ar dealer in New York or other city. The fol
ts lowing are some recipes:
1. Ground malt one-half bushel, hops ST,
Ounces, water twenty gallons; boil one houl
> strain, and add one-half gallon molasses
lg When nearly cool add one-half pint yeast
,e and barrel. AS soon as fermentation com
80 mences bung it down or bottle. This ma
= be used in smaller propOrtionate quantities
~ 2. One-quarter pound hops, one-half gal
i'll lon molasses; boil one hour in ten gallon
~ water, strain, and when nearly cold ad
ne one-hslf pint yeast. This may vary in quau
In titles to suit. II more molasses is used
or will stronger when fermented.
of 8. Fill boiler with the shells of gree
c. peas and cover with water, boil slowly fc
three hours, strain, and add the liquor
g. boiled hops to make it bitter to suit the tast
and when nearly cool add yeast. Molasse
will ad d to its strength.
IS. 4. Gather spruce boughs, birch twigs birc
~ bark, wintergreen, sweet tern, in fact slmos