The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1875-07-12
Farm AND HOME.

.fBoILEp OR SOFT CUSTARD.-One pint
new milk, two eggs three tablrSpooniulS
of -four, one cup of sugar, and flavor with
lemon. Beat the eggs, sugar and Hour
together throughly, then add the milk.
Have YOUR water in kettle boiling hot,
put in your custard and stir constantly
till the consistency OF cream. Lat when
cold.
When is the best hour to have dinner?
Noon-time will not suit the business men
vel il is the best for the rest of the house
hold. and there the difficulty lies. Chill
dren should eat their heartiest meal at
midday, and then go to bed after an early
supper. For adults, If the male men,
bers of the household can get home at
that hour five o'clock is suitable time.
Then there is the whole evening Tor dl-
gestion before going to bed.
A writer in the Ohio Farmer directs
as a certain remedy for ivy-puisoning, to
dissolve sugar of lead IA bit the size of II
hazlenut) in half teacup of sweet milk
OF warm water. Apply as warm as can
be easily borne with a soft, linty piece ot
rag. Three or four applications are suifl-
cient to effect cure. II the poison is on
the face and near the eyes or mouth,
this astringent wash may be constantly
applied is IA marvellous cure and, by
watching closely, one can see the tcyered
blisters turn from white to yellow during
the application. This remedy for ivy
poison should prevent great deal of
suffering. 1t is well, where a member OF
IL family ia easily poisoned, to keep
sugar OF lead in the house all the time.
Let it be labelled and kept where 1t can
be found the moment it is wanted. Keep
it well wrapped up that 1t may not loose
its strength.
There is no good reason way farmers
/ and their family should eat so much salt
pork, leaving all the fresh meat to the
I inhabitants of cities and villages, when
the following method will keep fresh
meat for weeks even the warmeSt
weather. | have tried it for several
wears: A. soon ~ the animal heat l.
out of the meat slice it up ready for cook
ing. Prepare large jar by scalding 1t
well with hot salt and water. Mix salt
and pulverised saltpeter. Cover tnc bot
tom OF the jar with II sprinkle of salt and
pepper. Put down layer OF meat,
sprinkle with salt and pepper the same
as if it was just going to the table ana
| continue in this manner until the jar Is
/ full Fold cloth or towel and wet 1t IN
! strong salt and water in which Il little
of the saltpeter is dissolved. Press the
cloth closely over the meat and set IN u
cool place. Be sure and press the cloth
tight Us each layer is removed and
your meat will keep for months. It's "
| good plan to let the meat remain oyer
| night after it is sliced before packing
/ Then drain off all the blood that o"zes
/ from it. 1t will be necessary to change
I the cloth occasionally or take it oil ana
wash it first in cold water, then scaId II
in salt and water as at first. In this way
farmers can have fresh meat all the year
round. have kept beef that was killed
I the 18th of February till the Dist OF June
/ Then packed large jar in the same
way during the dog days and it kept SIX
weeks This recipe alone Is worth the
price of any newspaper in the land
/ Cor. v. T. Times.