, 1875-03-27
FARM AND HOUSEHOLD.

A Pretty Ornament.-An exceeding
: " beautiful effect is produced by simply
( placing a handful Of the heads of wheat
IN s. vase of water. Each grain viii send
out bright leaflets and continue 10 re-
place the old ones for many weeks TO-
| gcthcr.
A good walnut stain for wood is COM
/ posed Of water, one quart washing soda,
one and nehalf ounces; Nandykc brown,
( two and one half ounces; bichrOmate of
/ potash, One-fourth ounce. Boil for ten
minutes and apply with q brush, either
hot OF cold.
Rye Biscuit.-Makc a dough with one
/ pint OF milk, flour and yeast, and one
/ tablespoonful of melted butter, and three
4 tublcSpOOnfulS of sugar. Stir as still rs
/ A spoon can make il with the flour Rise
( II over night and drop it into gem
pans" or biscuit tins the next morning.
/ Bake for half an hour in a hot oven
Care of Canaries-OCcaSiOnally
/ place in the water small piece of eX-
/ tract Of licOrice, and put between the
/ wires al one end Of the center perch i
piece Of white sugar. The sced-bOXes
/ should contain sufficient seed for the
/ day. i mixture Of canary, rape and
. hemp seed is usually given, but hemp
seed IS too fattcning. We have always
found canary and rape the best food,
with occasionally little German millet
added.
Dressed MuttOn.-TO have il as il
| should be the dish must be lined with
L rfalh.I pFTalN
minced and properly seasoned, placed in
the dish, a little stock added, and then
covered over with mashed potatoes
rOughCd with fork and placed before
/ the fire till the little dish assumes the
appearance Of 4 niccly-browncd hedge.
hog. The hotter served the bcttcrit will
be rclishcd, provided it has only been al
lowed 10 simmer and not TO boil.
Another Cure for Chilblains.-I send
YOU my recipe, hoping and trusting it
viii cure the afflicted, tor We have used
II for years, and it always gives rclici.
Here is the recipe: Take two good
sized cabbage StumpS, pare of the hard
outer rind, then take the pith or inside
and slice very thin, put intoa spider with
one teaCup Of good sweet lard, and cook
slowly till there is nothing left but
soft mess Of the cabbage, strain off the
lard, and after soaking the feet and
wiping them dry grease them thoroughly
with his lard, and heat in by the fire
grease them every night, and heat them
rs hot as can he borne, and, nv word for
it, his chilblains will soon disappear
Ger. Cincinnati Times
A correspondent of the Country Gen
HeRGn, in writing how to cook satisfy,
has the following: Leave it in the ground
all winter. As il is better after freezing,
our men often cut it out of the frezen
ground with an old ax. and we think it
IS better than at any other time, as frecz-
ing makes il tender. To cook it, cut off
the tol and wash clean; put in stew
pan, with water enough 10 cover ii; let
it boil till tender; then take it out,
Scrapc of the skin, and cut the roots in
slices One-fourth of an inch thick; put in
a pan with fresh water, let il come to a
boil, add a pint of fresh milk, little but
ter, pepper and salt, and you viii have
the kind Of soup We enjoy very often on
cold winter evenings, and, with good
crackers, a dish fit for a King. You can
make pattics Of it by cooking tender,
mashing IT and frying in butter.