The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1875-04-09
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case the great agent which preserves u
80 long. In all discussions as TO the pre-
scrvation Of wood by paints or ccatings
therefore. We scc that the color Of the
waAA or De pxInts b&,an isspshsnt
point in the argument. As for tar, u Is
che very worst thing that could be used
where there Is exposure TO the sun.
Under srssad, OF, who're thess y no heat
nr IL 10 allract 81 cohsequencc, IL Is an
other matter, and does possess more OF
less prcseryatiyc power. - GoMdnfo'cn
Telegraph.
Dusr RArss EOS, PouLrrY--Cleanli-
ness Is important in lighthouses, for ex-
pcrience shows that poultry arc unfavor
Hy Afectsl ~ the epssnati<es 1dn
filthy quarters, and, besides, working IN
places where rocsts and floors are covered
with the droppings, is decidedly I'M
pleasant Dry earth, in the form Of
pcwls ,<rtssrsd everywhsre, win abscrb
the bad edors, giving . Wholesome at
mosphere 10 the hen honsc, and at the
samc ti,scr psessrse dH manure IN the
least offensive condition. BESIDES these
purposes, a box Of dry earth should be
IN Z convenient CORNER q every fowl
house, for the fowls to roll In. Dust from
the highway is the most convenient.
Replace the same by an equal quantity
Of good gravel, and the public will be
me ga'nerV y "a lnagRid at
.fa-g HswsehssS Hesss.
FoRcE-MEAT FOR CALF's HEAD OR
soUTs.-ilalfa pound Of lean bacon, half
a pound Of fresh beef suet cut fine, few
sweet herbs shredded, little mace, pep
per and salt, the yolks of two eggs well
beaten, and slice Of veal, all these in
gredients to be chopped and blended to-
gether. Make them up into little balls
with your hand, and fry. They eafnish
dish handsomely, and are appetiaing. 4
To MAKE A WHITE FRIcAssEE.-Take
two chickens, cut them up, and Jay them
in your skillet with two slices Of lean
ham, two small cschaiots and 4 Few blAdes
Of mace. Then season your foNls Win
peryrr and salt. Add a little ~stcr "
the other things, so that you can just see
1t among your chickens. When about
half dopc add half q Pint Of cream and
a lump Of butter the sise ofs walnut,
rolled in flour. Keep the fricassee con-
stantly stirring iii done.
OKRA SouP.-To one gallon Of water
cut up too dcube-handfhls OF okra; haf
On hour af1DFward add one handful Of
Lima leans, (hree small, tender squsshes,
! pioco e freab meat, or a fowl boiled
N ~ dine. t1ne hour befoSe you take
4 = puti ID yeihrgc tomatoes, or pint
o. small eoauspeeled and sliced, and when
almost ~ pnt in q lump Of butter,
rolled Il lar; season with salt and
pepper. do not let it be too thick. Put
it on eagIy, and only let it simmer. r
Guiniu Take a chicken or fowl, cut
il up * ~ ~ fried, lay ~ IN arot with
ls-pPuu61*of butter, just enough 10
brown it little; then pour as much
water to it as will make soup enough for
a small family, say two quarts; add a
thin slice of bacon--lean as you can get
tia little onion chopped fine, and some
parsley. Stew it gently from early in
the morning until dinner-time. taking
care to mash the bones Of the chicken
before il is put into tho pot. About
twenty minutes before the soup 10 ready
to serve, make thickcning Of large
tablespoonful Of pounded sassafraslssyes;
this is mixed smooth in q howl with some
of tho above soup liquors . -ittls- rice
improves ii. II your chickens are young
and small, take two for the above guam
tity, or one large pullet, which would be
equivalent 4 GWIf 1872
To BAKE A CALLS HEAD.-Boif the
head, after being well cleaned, until all
the bones may be easily drawn out. Lay
the pieces Of meat on a dish, and cut
them into small pieces. Season with
Cayenne pepper, mace, cloves, nutmsgs,
parsley, onions, sweetmarjorarn, and a
little thyme, small bit of each chopped
up fine. Sprinkle over. it salt to your
taste. Lay some humps Of butter over
it, and as much water as will cover it;
then put il in the oven, and when baked
tender take the meat out, adding half
pint OF Madeira wine to the gravy; also
three or four eggs must be beaten up with
the batter, and added to the gravy, which
must then be thickened over the fire.
Keep it stirring during this part of the
process, and then pour it hot over the
meat, which may then be served.