Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-11-23
AGRICULTURAL AND DOMESTIC.

Lemon Mince Pies.-Chop three
large apples with four ounces of beef
Suet, squeeze the juice from a lemon
and boil the lemon till soft; then mash
1t tine and add to the apples put in a
malt pound Of currants, four ounces of
white sugar, and one of candied orange
and citron; line plates with nice puff
paste. and bake. This makes a most
delicious pie.
TO make black stencil ink, take of
shellac two parts, borax one part, soft
water ten parts, gum arabic one part,
Iampblack sufficient quantity, indigo
sufficient quantity. Boil the shellac
and boraX in the water until they are
dissolved; add the gum arabic and
Withdraw the mixture from the fire.
When cold, add lampblack to bring it
to suitable color and consistence,
and lastly avery small quantity of finely
powdered indigo to give it a jet shade.
Keep IN glass or earthenware vessels.
The waste in making and mending
fences that are unnecessary is very
great. The fences and walls on farms
IN this State alone cost nearly S25, OO0,-
600, and the average annual cost of re-
pairs exceeds $4,000, coo. But this is
not all. The loss of time caused by
small lots and the loss of land and
crops would make a still greater sum,
a very large part Of which might be
avoided by the removal of the division
fences. We are not obliged to build
fences to keep cattle out, but only to
keep our own cattle in, and hence the
expensive fences along the public high
ways might, in many cases, be dis
pensed with.-MGssachatsetts Plough
man.
Mr.. Arnold gives the following
characteristics of properly ripened
cheese: well ripened cheese has no
elasticity when pressed with the fin
ger; it feels as If breaking under the
pressure, and the dent remains; it
has a salVy, oily appearance when
worked between the thumb and finger
and melts on the tongue like ripe
pear; the cut surface remains soft and
oily for a long time, not readily drying
up. Unripe cheese, on the contrary,
is elastic when pressed, hard or tough
when worked between the thumb and
finger; soon dries and cracks when ex-
posed to the air; when tasted by the
tongue is found deficient in fat and
does not dissolve readily"
Whether animals continue healthy
or contract diseases very often de-
ponds upon the kind and quality of
the food they eat, the water they
drink, or the air they breathe. Unjust
be borne in mind that the absence of
vigor observed in animals, dwelling in
stables insutficiently supplied with
fresh air, as well as disease arising from
imperfect ventilation us ually made
for the escape of the narcotic carbonic
acid and other products Of respiration.
Probably the chief mischief arises in
badly arranged stables from the irri-
Eating ammonia yielded by decompos-
ing urine, and the still more noxious,
but at present less tangible, products
of the putrefaction of facal and other
organic matters. We strongly advise
our readers to thoroughly study the
principles OF ventilation, and to make
themselves acquainted with the best
methods of carrying them in practice.
By pursuing this course we feel as
sured that they will in many Instances
successfully combat with diseases,
which will not succumb to ordinary
medical treatment. Farmer.