Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1875-08-20
USEFUL AND SUGGESTIVE.

PLANTS In pots-that is, the ordinary va
reties usually grown for this purpose, in
| Guiding roses-are greatly benefited by
| slight mulch of hot-bed manure. And
conifers, too, show the effect of this fertiliz-
ing covering by an increased color and
more vigorous growth.
To KEEP THIN.-If man inclined to
obesity desires to keep reasonably thin he
must deny himself some of the luXuries of
the table and take plenty of exercise.
| Horseback riding, playing at billiards,
fencing, swimming and gymnastics are all
| equally excellent. At table he should alb
stain from bread butter, milk, beer, pota-
toes, pudding and from sugar in every
shape. Biscuits or dry bread. every kind
of fish except salmon, every kind of meat
except pork, and all vegetables except po-
tatoes may be eaten. Plenty of fruit is
also recommended. BY persevering in
this regime fat man" may soon become
less of burden TO himself and enjoy life
more Western Rural.
| A CHEAP FUMGAToR.-The following
will be found to be a cheap and pleasant
| flmigator for sick-rooms, dllusing u
healthful, agreeable and highly penetrat-
| ing disinfectant odor in close apartments
or wherever the air is deteriorated. Pour
common vinegar on powdered chalk until
effervescence ceases, leave the whole to
settle and pour off the liquid. Dry the
sediment and place it in a shallow earth
ern or glass DISH and pour upon 1t sui
phuric acid until white fumes commence
arising. This vapor quickly spreads, is
very agreeably pungent, and acts as a
powerful purifier of vitiated air.-Er-
change.
GREEN APPLES Housewife tire of
the monotony of the dried and preserved
| fruits of a foregoing season, and are fam
always to make use of green apples, even
while they are so young as to have little
flavor and even suspicion of bitterness
An excellent way of preserving such new
apples is to stew them with very little water,
pass them through colander, and break
them up with the back of spoon If
young apples are cooked too long, and in
too much water, they lose their flavor
but in any case, when using the first green
apples of the season, they are improved
by flavor of nutmeg or lemon.-W Western
Rural.
COOKING MUsHRooMs-Pipsy Potts, in
Arthur's, directs how to cook this delicious
edible: Cut off every decayed particle,
and the end down next to the ground, and
wash them two or three times in plenty of
water. Then slice and scald them in boil.
ing water in which is a liberal pinch of
salt, then let them drain in colander.
Have some melted butter in the hot spider
waiting, and fry them until brown. Then
pour out into tureen in which is a slice
of soft, buttered toast Put half teacup
full Of cream into the spider Immediately
after the mushrooms are taken out, and
when warm, pour it over them. Pepper
to suit the taste. The salty water in
which they are scalded and the salt in
the butter is enough without adding any
more.
SWEET PICKLEs.-These are made VI
from pears, peaches, plums, apples, an6
other fruit, as well as from watermelon
rinds, the tleshy part of ripe cucumbers
etc. The material is cooked in water unt ii
soft enough for a straw to pass easily, anC
when cool placed in q jar with few
cloves stuck in each. To each sever
pounds Of fruit take three pounds brown
sugar, one quart vinegar, four ounces o
cinnamon and two ounces cloves. Boi
, the vinegar, sugar and spices together fo
a few minutes, and pour over the fruit
Repeat the boiling for three days in sue
/ cession, and put away for use Fruit pre-
, pared in this way is by some called by tn,
nonsensical and absurd name of euchereC
! ruit."-Americdn AgrScuLtuy3d.