The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-06-08
FARM AND HOUSEHOLD HINTS.

To DRIVE AWAY ANTs.-Put red pep
per in the places the ants frequent the
most, and scrub the shelves or drawers
with strong earbolic soap.
To CLEANSE articles from tar, resin, or
any compounds of a resinous character,
the use of flaxseed meal moistened with
water, is recommended ,Scientifc Ameri-
can.
How To TAKE Spots OUT OF CALCI-
MINED WAIL.-Spots which show are
generally of greasy nature. First moist
en- the spots with strong alum water.
When dry, apply prepared calciminc CT
the consistency of thick { lam - En-.
change.
To REMOVE CRED MITES" FROM CANA
RIEs.-Put into the cage as a perch one
or more hollow sticks, with holes cut into
them at short distances, as in Il cane pipe.
The insects crawl into these, and can cas-
lily be knocked or shaken out, or de-
stroycd by letting hot water run through
the sticks This should be done every
day till the bird is relieved.
FLOWING WATER-Water flowing in a
body, such rs river, will run sufficient
ly swift with u fall of one foot per mile.
A smaller river will require fall of two
feet per mile. A brook will not keep
an open course under four feet per mile,
while the water in small covered drain
will require at least fall of ten feet per
mile to set the water in motion.
TANNING SKINs.-Thc following method
is recommended for private use in skin
tanning: Take equal parts of salt, alum
and Glauber's salt, and half part salt
peter; pulvcrize and mix. Handle the
skins and rub the mixture well in three or
four times day; the oitener the better.
If there is not moisture enough in the
skin to dissolve the salts, put little water
into the latter. We are assured that no
moth will attack furs the pelts of which
have been thus preparcd.-Rurat NeI0
Yorker.
STARCH paste is best prepared by first
rubbing the starch perfectly smooth with
sufficient cold water not to form too thick
a mass, and pouring into this boiling wa
ter very slowly, with rapid stirring, until
the paste begins to form, as indicated by
the increased transparency, and then rap
idly adding the rest of the boiling water
necessary for the paste. Boiling thepaste
is very injurious, rendering it less adhe-
sive and liable to peel off. Rye flour at
lords a more adhesive paste, but of IA gray
color. A little alum added to the water
with which paste is prepared renders it
more permanent, and the use of boiling
lime water instead Of pure water adds to
its adhesiveness. By Incorporating with
the paste quantity Of turpentine, equal
in weight to half Of the starch employed,
and stirring well while the paste is still
hot, it will be rendered more impcrvious
to moisture, and at the same time IL ore ad-
hesive.-ErchangG.
AS THE corn-cob contains less than one
and One-halt per cent Of albuminOids
and nearly forty per cent. of crude fiber,
it is clearly a mistaken economy to grind
it with the grain for feeding purposes.
| There is just one way to utilize the cob
of Indian corn. 1t is good for fuel, and
the ash is an excellent manure Though
the total value resulting from these uses
is not very large, ii makes a very pcrCcpti-
bic addition to the aggregate value of the
yearly crop. The weight of the cob
averages about One-ffth the weight of the
ear, or on2-fourth the weight of the grain,
while the ash of the cob is very nearly
equal to three per cent of its weight
Hence for every hundred bushels of cobs
that farmers raise, the cobs are equivalent
TO 400 pounds of fuel, plus forty two
pounds Of valuable manure. In a larger
view of the case, the annual corn crop OF
the country produces, in addition to the
grain and slower, about 1000, 600 tons OF
fuel in the cobs, and 100000 tons of fer
tiity in the ashes Of the cob. If this two
fold value Of the cob is not realized by
the farmer, it is not the fault of the cob,
but the fault of the man. Christian
Union.
Mock TURTLE SOUP.-Split a calls
head and take out the brains and tongue;
put the head on the fire with five quarts
OF cold water and some salt, and let it
boil until the flesh will come off the bones
easily but not in rags. Take the flesh all
OIL, and put the bones of the head back
into the water in which it was boiled
with four or five pounds of shin Of beef.
two carrots, one turnip, lcek, some eel
cry tops, sprig of thyme, two of parsley
and one-half a bay leaf, and let it simmer
very slowly for four or five hours, skim
ming carefully. Then strain and set
away. This stock should be made the
day before the soup is wanted. The next
day chop two onions and fry them in two
large tablespOOntuls of butter. and three
heaping ta6lespoontuls of flour and stir
until ii is bright brown; then add the
stock from which you have taken all the
TAT, SIX peppercorns, four or five cloves.
the same of allSpcc, and two or three
strips OF lemon peel pared very thin with
out any of the white. Let it simmer an
hour and then strain carefully through a
fne sieve. About fifteen minutes before
serving add some of the head cut in small
slices, and when it is in the tureen add
lemon juice to taste. If egg balls are
wished in it mash the yell1s of two hard
boiled eggs with one raw yelk, salt and
pepper, and make into balls the size of
iiaze--nutS, using a little flour to mold
them. Drop them for a minute or two
into boiling water, and put them into the
soup after it is in the tureen. The re-
mains of the head, tongue and brains
make very nice cntree served with to-
mato, mushroom or white sauce.-N. Y.
Times.
The Edibility of Rats.