Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1876-04-19
AGRICULTURAL AND DOMESTIC.

+ Preserve eggs by quick dipping in
boiling water and packing with fresh salt,
small end down.
Ink stains may be removed from
books by wetting the spot with solution
Of oxalic acid, one ounce; water, half q
pint.
An excellent sauce for roast beef is
thus made: Crate horseradish ON a
crater into basin, add two tablespoon
fuls of cream, with little mustard and
salt, mix well together, add four table,
spoonfuls of the best vinegar and mix
the whole thoroughly. The vinegar and
cream are both to be cold.
Chicken Jelly (for concalescentsl.-
Skin the chicken, remove all fat, break
and pound the bones and meat, cover
with cold water, and heat slowly in
steam tight kettle. Let it simmer till like
a pulp; then strain through sieve or
cloth, season to taste, and put over the
fire again, this time without cover.
Simmer till the liquid is reduced one
half. Be sure and skim off all fat. Set
it to cool until it becomes jelly. If one
has no steamer, a cloth laid between the
lid and any kettle that it will tit closely
answers the same purpose. Christian
Union.
Scientific men in Europe have found
out by investigation that while healthy
clover plants, in good soil, are forming
one hundred pounds of stems and leaves
that will make hay, the roots below, di-
vested of dirt, will weigh fifty-six pounds,
allowing two years for growth and three
cuttings of the clover, two of the second
year and one of the first Glover roots and
stubble more than pay the cost Of produc-
ton as manure to the land, whether you
feftilize for crop of corn, oats, wheat or
barley, or what not. A turf that has
grown four years has been worth six tons
of hay for manure. 1t is good economy
to SOW about one hundred pounds of land
plaster to the acre of clover, to enlarge the
crop. Let all farmers learn how to make
sterile or thin land become fertile. 1t is
as easy to make poor land become fat in
sod and manure, as it is to make & poor
pig gain in flesh. Make grass and clover
labor for you.-Erchdnge.
"A well-known dairy authority gives
the following directions for packing but
ter so that it will keep sweet for eight or
nine months: Make a brine with
saturated solution of the purest salt you
can get, using one pound of saltpeter to
about twenty pounds OF salt Scald the
brine by bringing it to boiling heat,
skim, and apply when sufficiently cool.
The casks should be carefully prepared as
well as the brine. If the gum and sap in
the wood are not removed before the casks
are used, they will work out into the brine
and affect the butter To remove the
woody flavor from the casks, a thorough
steaming with high pressure is the
quickest and best means. If soaked be-
fore the steam is applied, hot steam will
cut the gum and woody flavor all out in a
short time. If steam is not convenient,
soak in brine week or so, and then fill
with boiling hot brine, and let it stand
till it gets cool. By keeping the butter
under the brine and the casks full and in
a cool place, the butter can be kept safe
ly. Some of the n-lined packages which
have recently been introduced, and which
are easily Theoretically sealed, would be
much more convenient and probably fully
as cheap as the oak casks and brine, and
are claimed to be equally efficient in pre-
spryjpp ~