Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1876-01-21
Useful Hints.

VIM. Horne, V. s., says in the
Country Gentleman that physic in
any form should not be administered
to horse having the epizootic intlu-
enza. 1t is almost sure death to res
lax the bowels. Neither should any
thing be poured into the nostrils of
the horse.
Add one ounce Of alum to the last
water used to rinse children's dresses
and they will be rendered unlnfam-
mable, or SO lightly combustible
that they would take fire very slowly,
if at ali, and would not flame. Bed
curtains, and linen in general, may
also be treated in the same way.
The leg Of mutton is the most prof
liable joint, containing most solid
meat. The neck is an extravagant
joint, half the weight consisting Of
bone and tat. The shoulder has also
much waste in bone. The breast
does well for kitchen dinner, nicely
stuffed; 1t is much cheaper than the
other JOINTS.
To make an excellent gravy for
roast meat put 4 common dish with
a small quanty Of salt in 1t under the
meat, about quarter of an hour be-
fore it is removed from the fire
When the dish is full, take it away,
haste the meat, and pour the gravy
into the dish on which the joint is to
be served.
There is no profit in feeding stock
that is past its prime. 1t is waste Of
feed and money. AS soon as any an
imal begins to fail it should be dis
posed of. Old COWS, old oxen, old
sows, and old hens, form the bulk of
the stock upon many farms. The
young animals are sold off. This is
the reverse Of what is wise and prof
liable.
TO make soft gingerbread, take one
cup OF molasses, one cup Of sugar,
one-ha,f cup of butter, one cup of
milk, four cups of flour, two eggs,
to teaspoonfuls of cream Of tartar,
one and one-fourth teaspoonfuls Of
soda, one teaspoonful of ginger, and
one-half teaspoonfnl each Of cloves
and cinnamon.
For oyster patties in butter, make
a batter with the yolk of one egg, or
more, according to the quantity of
oysters you intend to prepare, a little
nutmeg, some beaten mace, a little
flour and n little salt; dip in the oys-
ters and fry them in lard to 4 nice
brown. If preferred, a little parsley
may be shred very fine and mixed
with the batter. The batter may also
be made thicker and formed into the
shape of patty, or put into small
tin mold, the oyster being dropped
IN and covered over, and the whole
baked as Il pud ling would be.
The RnwoL Ne,c Yorker recon-
mends the following method of pre-.
serving cider sweet: | allow the ci-
der, after it comes from the press, to
stand until the pomace Settles
When this point is reached l put 1t
in clear vessel, and let it come to a
boil, skimming off the skum careful
ly. 1t is then put into kegs and
demijohns, and tightly corked and
sealed. BY this process | have ex
cellent sweet cider, not merely for
the entire winter, but for years.
This method would not of course be
available when large quantities are
made, but for an ordinary family it
answers admirably.
In many places sheep are kept in
sheds the south side OF which may be
open in clear weather, but which may
be closed by doors running on wheels
when the weather is foul. With spa
cious yards, such quarters are admir-
ably adapted to keeping sheep during
the winter In good weather during
the winter sheep do best out of doors
and a run once n week in dry
pasture is an advantage, as it gives
them abundant exercise and affords a
change OF food. 1t should only be
allowed, however, when the weather
is fine and the ground is dry or fro
zen.
The best way to nerd your own
tugs is to keep some harness leather
on hand and three.quartcr inch cop
per rivits and caps, with good steel
punch. If a ting breaks, cut two
strips of leather as wide as the tug
and eight inches long. Put the bro
ken ends together with one piece on
each side, punch and put three rivits
on each side Of the break through
these strips and the tug, and head
down on caps, This makes 4 neat
and strong menl. You can mend
other portions of the harness with
rivets Of the proper length, and save
much time in going to the harness
maker.