The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-10-02
FARM, GARDEN AND HOUSEHOLD.


UP IL i'll uulIluS MOhhScS, lcL II uTlp,
and dust it we'll with black pepper, then
hang it III q dry, cool place.
TO KEEr MISCEMEAr. Mincemeat,
prepared ut my time Of tho year, may
10 kept perfectly sweet for months, by
packing It in stone jars aud covering tho
surface with m inch OF molasses or with
layer of lard.
RECIPE FoW SAUSAGE. ninety
pounds Of meat take one and one.half
ponds of salt, ouc.half pound Of black
pepper, one ounce saltpatcr, three.quar.
ters Of pound Of brJwn sugar. For
those who desire highly seasoned nrti
&c. take this: To fifty pounds OF meat
aid two and one,llali ounces Allspice.
tweaty ounces salt, three ounces black
pepper, two tcaspo0ufuls cayenne pep.
por, two and one.hllt ounces saltpctcr,
one ouure slge.
CoLp CArSur.-Half n peck OF ripe
toClRtoeS cut fine, two roots OF horse.
radish grated line, oaa Rmqll teacupful
salt, one ounce black md white mustard
seed, mixed, two tablespoonful black
pepper, two rcd peppers, without seeds,
three stalks celery cut line, one cupful
OF nasturtiums, one teaspoonful ground
cloves, two OF cinnamon, ono teacupful
Of sugar, Que quart Of cider vinegar.
Hor TOMATO CArsUp.-Take ripe to.
mRtoes, scald them sufficiently to allow
the skins to be removed; then let them
stand day covered with salt. Strain
thAm TO remove the seeds, and 10 every
two quarts add three ounces OF cloves,
two OF black pepper, two nutmegs, aud
very Little cayenne pepper and salt.
Boil for half M hour, then let it cool
and settle; add pint of cider vinegar;
bottle, cork tightly aud keep in cool
place.
PRESERVING BUTrEN.-To keep but
tor sweet until it is ready for use, all
that is necessary ~ to keep it cool and
from contact with tho mir. To do this
place in n jar and make II brine OF pure
salt Urd water strong enough to bear m
egg; cover the butter completely with
it, place over all cloth, and keep in a
caol place. By thia means butter can
BE- kept all winter, md in spring is near
IL equal to fresh butter; retaining tho
flavor perfectly.
GRATING WAX-Oue part bceswax,
two OF tallow and four Of rosin. Melt
all together, stirring well; pour into
cold water, and when cold. thoroughly
work it with the hands. This wax will
not crack with tue cold nor run with the
heat.
Making nm Orchard.
Some eight years ago Mr.. J. q. Dos
ton, OF Biddeford, Me-, says tho Farm,
or, commenced 10 clear piece Of land
consisting Of twelve acreS-so rocky and
broken that nothing would grow on it
but hard.bGcks and jumpers. After
clearing and burning of this unproiit.
able growth, he put il out to fruit trees,
wherever he could lind soil enough.
Mr.. Boston deies tho State to show
better growth on trees OF seven years
old-somo Of them measuring nine
inches in diameter, and fruiting well
this year. Mr.. Boston says he never
lost tree. lie hts some four hundred
fruit trees, consisting OF apples, pears,
cherries mud plums. Where he could
not set n tree ho has grapevines in and
around the rOcks-thrir beautiful foil
ago and fruit covering up the great
rocks and unsightly objects. In the
smooth, level patches of land no has
strawberry beds, and where nothing
elsu will grow lie hAs raspberries-all OF
the improved varieties. At the foot Of
this romantic garden is front brook,
which Mr.. Boston intends to dam and
stock with specimens Of the speckled
fish. aiIording some OF the sportsmen
with hook and line m opportunity to
enjoy the fun Of hauling the little fol.
lows out. This stream aud fish pond
will make quite MI addition 10 tho looks
OF this romantic little place, besides
being IL source Of profit
Reef In Node.
Beef q Ia mode, hot and cold Take
piece o! runp beef weighing about
twelve pounds, cut il in two, lard it with
salt pork seasoned with allspice and
chopped parsley; PIT it in saucepan
with four OUNCES Of butter. fry it nice
color, drain the grease of add to il
ono quart OF water, pint Of white wine,
two glasses OF brandy, two quarts OF
beef broth and four calves feet, boued
and beachGd; little suit, gGrnished
bunch OF parsley, eight large carrots, six
cloves stuck III I'LL onion. md cook slow
ly for four hours. When done take
of the beef, carrots, calves feet and the
grease out OF the gravy, and pass the
gravy through iino strliner. Serve
one piece Of beef on dish, garnish
symmetrically with half the carrots,
trimmed and cut the size OF n cork, half
OF tho calves feet cut i'll pieces, some
glazed onions, aud half Of the gravy
poured over.
To serve cold beef Ia mode, take
half Of the preceding preparation aud
put it in lArgc salad bowl garnished
with the rest OF the vegetables, calves
feet and gravy. This. when cold and
turned over in dish, will make good
mud substantial dish for cold dinner.
- Chickca Chotcrn.
Chicken cholera yields readily to the
following treatment: Remove the dis.
casod fowls to apartments by them.
selves. Then chop up some common
garden rue, mixed III oat meal Cruel; or
crooked corn meal will answer. Put IL
drop or two of carbolic acid in quart
Of water. and let them have no other
drink. Place tho sick fowls on clean,
dry straw, aud keep them in confue.
ment until restored to health. The rue
can usually DO had Of n druggist, il one