The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-09-28
FARM, GARDEN AND HOUSEHOLD.


hEEPING HAMS AND DAOON.-h ROO0
way to keep bacon clean and good after
it is smoked and before the flies and
other insects appear i'll the spring, is to
dip it in boiling molasses; let it drip,
and dust it well with black pepper, then
hang it in dry, cool place.
To KEEP MINoEMEAT.- Mincemeat,
prepared ut any time of the year, may
be kept perfectly sweet for months, by
packing it in stone jars and covering the
surface with an inch of molasses or with
layer of lard.
RECIPE FOR SAUsAaE.-To ninety
pounds OF meat take one and one-half
pounds of salt, half pound of black
pepper, one ounce saltpeter, three-quar-
ters of pound of brown sugar. For
those who desire highly seasoned arti
Gle, take this To fifty pounds of meat
add two and one-half ounces allspice,
twenty ounces salt, three ounces black
pepper, two teaspoonfuls cayenne pep
per, two and one-half ounces saltpeter,
one ounce sage.
.Co1D CATsUP.-Half a peck of ripe
tomatoes cut fine, two roots of horse
radish grated fine, one small teacupful
salt, one ounce black and white mustard
BSSu, ulAOl, ONO bdul6SpOOIlulS DlhCh
pepper, two red peppers, without seeds,
three stalks celery cut fine, one cupful
of nasturtiums, one teaspoonful ground
cloves, two of cinnamon, one teacupful
of sugar, one quart of cider vinegar.
HoT TOMATO CATsUP.-Take ripe to.
matoes, scald them sufficiently to allow
the skins to be removed; then let them
stand day covered with salt. Strain
them to remove the seeds, and to every
two quarts add three ounces of cloves,
two of black pepper, two nutmegs, and
very little cayenne pepper and salt
Boil for half an hour. then let it cool
and settle; add pint of cider vinegar;
bottle, cork tightly and keep in cool
place.
PRESERVING BUTTER.-To keep but
ter sweet until it is ready for use, all
that is necessary is to keep it cool and
from contact with the air. To do this
place in jar and make brine of pure
salt aud water strong enough to bear an
egg; cover the butter completely with
it, place over all q cloth, and keep i'll q
cool place BY this means butter can
be kept all winter, and in spring is near
ly equal to fresh butter; retaining the
flavor perfectly.
GRATING WAx-One part beeswax,
two OF tallow and four of rosin. Melt
all together, stirring we'll; pour into
cold water, and when cold, thoroughly
work it with the hands. This wax will
not crack with the cold nor run with the
heat.
Making nm Orchard.
Some eight years ago Mr.. J. 81. Bos-
ton, OF Biddeford, Me-, says the Farm.
er, commenced to clear piece of land
consisting of twelve acres--so rocky and
broken that nothing would grow on it
but hard backs and jumpers. After
clearing and burning off this unproft-
able growth, he put it out to fruit trees,
wherever he could find soil enough.
Mr.. Boston defes the State to show a
better growth on trees of seven years
old-some of them measuring nine
inches in diameter, and fruiting well
this year. Mr.. Boston says he never
lost tree. He has some four hundred
fruit trees, consisting of apples, pears,
cherries and plums. Where he could
around the rocks-their beautiful foli-
age and fruit covering up the great
rocks aud unsightly objects. In the
strawberry beds, and where nothing
else will grow he has raspberries- Of
the improved varieties. At the foot of
this romantic garden is trout brook,
which Mr.. Boston intends to dam and
stock with specimens of the speckled
fish, affording some of the sportsmen
with hook and line an opportunity to
enjoy the fun of hauling the little fel-
lows out. This stream and fish pond
will make quite an addition to the looks
of this romantic little place, besides
being source of profit.
Beef la Mode.
Beef la mode, hot and cold Take
piece Of rump beef weighing about
twelve pounds, cut it in two, lard it with
salt pork seasoned with allspice and
chopped parsley; put it in a saucepan
with four ounces of butter, fry it nice
color, drain the grease off add to il
one quart of water, pint of white wine,
two glasses of brandy, two quarts oi
beef broth and four calves feet, boned
and bleached; little salt, garnished
bunch of parsley, eight large carrots, six
cloves stuck in an onion, and cook slow
ly for four hours. When done take
off the beef, carrots, calves feet and the
grease out of the gravy, and pass the
gravy through fine strainer. Serve
one piece of beef Oh a dish, garnish
symmetrically with half the carrots
trimmed and cut the size of cork, hall
of the calves feet cut in pieces, some
glazed onions, and half of the gravy
poured over.
To serve cold beef la mode, take
half of the preceding preparation ant
put it in large salad bowl garnishet
with the rest of the vegetables, calves
feet and gravy. This, when cold ant
turned over in dish, will make q gooG
and substantial dish for a cold dinner.
ChicIsen Cholera.
Chicken cholera yields readily to the
following treatment: Remove the dis
eased fowls to apartments by them
selves. Then chop up some common
garden rue, mixed in oat meal Cruel; o.
crooked corn meal will answer. Put {
drop or two of carbolic acid in quar-
of water, and let them have no othe
drink. Place the sick fowls on clean
dry straw, and keep them in confine
ment until restored to health. The ru,
can usually be had of druggist, if on,
has none growing in his garden. TIL,
dry leaves will answer as well as tht
green.
Scraping and Washing Fruit Trees.
ScrapinR and washing the trunks anC