Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1876-03-01
AGRICULTURAL AND DOaEsTIC.


Pounded alum will purify water.
One teaspoonful Of alum TO four gallons
of the water will cause q precipitation of
the impurities -Ercl.ange.
If pigs are to be crowded for early
market, or matured hogs to be fattened, It
may pay to cook food. We don't believe
that nature designed that swine SHOULD
have cooks. 1t is the worst thing thas
farmer can do 10 feed his growing breed
ers cooked food.-Progressipe Farmer.
When persons are feverish and thirs-
ty beyond what is natural one OF the best
coolers" internal or external, is to take
a lemon, cut on the top, sprinkle over it
some loaf sugar working it downward
into the lemon, and then suck it slowly,
squeezing the lemon and adding sugar as
the acidity increases.
TO make escalloped oysters, take one
quart solid oysters, a layer of bakers loaf
stale crumbs or cracker dust, and layer
of oysters; pepper, salt and butter to suit
taste; alternate until oysters are used !;
last layer crumbs; place on top half a
dozen pieces of butter the size of an En-
glish walnut, with seasoning; turn over
all the oyster liquor and one large cup Of
milk; bake we'll Drowned half an hour in
a hot oven.
There los been an immense amount
of skinned cheese made during the past
year, and in our local markets it is i'm
possible to find pound of pure cream
cheese. II toasted it will scorch, but will
not melt or show the least signs of con-
tanning any oil. Dairymen are thus ruin
ing their business. A poor article Of
cheese or butter clogs the. market, con-
sumers hesitate TO buy, and the price Of
all grades goes down.-Detroit Tribune.
| Graham Bread.-One teacup of wheat
flour, one-half teacup OF Porto Rico mo-
lasses, one cents worth Of bakers yeast,
one teaspoon of salt, one pint of warm
water; add sufficient Graham flour to
make the dough as stiff as can be stirred
with a strong spoon; this is to be mixed
at night; in the morning add one teaspoon
of soda, dissolved in little water; mix
well and pour into two medium sized
pans they will be about half full: let it
stand in warm place until it rises to the
top of the pans, then bake one hour in a
pretty hot oven.
We know that really fist-cIass bust
ness horses are scarce, while the country
is overstOcked with scrubs. Now, can
not some one tell us how we farmers can
raise really first-class horses for general
purposes We want horses that can walk
four miles an hour with heavy load, or
take family carriage eight or ten miles
an hour; that can work six days each
week and go to meeting on Sunday be-
sides; with ordinary care, such as farm
ers can afford to give, will stand regular
work and regular feeding until worn out
by old age Occasionally we see such a
horse, but they are scarcer than 2 20 trot-
tiers. The query is can such horses be
bred with any certainty?-Ntchigan
Farmer.
My wife had some geraniums and
other plants she was anxious to keep over
winter. | made tight box of pine boards,
large enough to set the pots with the
plants into, and my wife pasted several
thicknesses of newspaper inside of the
box, so as to make il almost perfect non
conductor of heat. At night she would
heat some halfdozen bricks, so as to be
| rather hot to hold in your hand. These
she put into the box with the pots and
plants, and wrapped up the whole tight
and close with several blankets, and in
this way she saved her plants, which are
now blooming, although some nights
water standing only a few feet from the
plants, in a pail, troZe over an inch thick
with ice. Fruit Rec0rder.