Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-07-14
usEFuL AND suGaEsrIYE.

CREAM of tartar rubbed upon soiled
white kid gloves clcanses them we'll
CLOTHES lines should be well wiped and
dried when done with, for If put away wet
they will rot. .a.tI
SToNE.MAsoN's saw-dust is infinitely
better than soap for cleaning floors, and
much more economical.
In sudden attacks of diarrhpa, q large
cup Of strong, hot tea, with sugar and
milk, will frequently brings the system to
a healthy state. H
A COOL pail of water is as refreshing for
a horse in the hot harvest field rs ii is to
him who rides upon the harvester.
IT is the careless and unskillful farmer
that loses most by unfavorable seasons.
The shrewd man surmounts nearly all
difficulties.
SCALD flannel before you make IL up,
as IL shrinks at the first washing. Much
of the shrinking arises from there being
too much soap and the water being too
cool. Never use soda for flannel, ..,
A CURE FOR BURNS. The following is
one of the best applications for burns or
scalds, more especially when large sur
fece is denuded of skin. Take one dram
of finely powdered alum and mix thor.
oughly with the whites of two eggs and
one teacup of fresh lard; spread on 4 cloth
and apply to the parts burned 1t gives
almost instant relief from pain, and ex-
GLIDING the air prevents inhammatory ac-
ton. The application should be changed
at least once a day.-Am. MdhtJdcturer
A CHEAP STAIN.-Talle one gallon Of
strong vinegar, one pound dry-bumt UNI
Der, half-pound fine rose pink, half-pound
dry-bu Vandyke brown. Put them in
and mix them well: let the mixture stand
one day, and it will then be ready for use
Apply this stain TO the sap of black wal
nut with piece of fine sponge. 1t will
dry in half an hour. The whole piece is
then ready for the filling process. When
the work is completed the stained part
cannot be detected, even by those who
have performed the job. BY this recipe
wood of poor quality and mostly of sap
can be used with good effect.
a HEALTHY COW fed upon suitable food
and supplied with pure water will give
pure milk. There is q great deal of non
sense about the so-much talked about
"cowey" taste and smell to milk. 1t is
filth, in one way or another, not the COW,
that is to blame. Some farmers cows
always give "cowey' milk. The milk
udNu Ill u dClednly uldnnCr from u nealUly
COW, which has been fed upon suitable
food and kept in clean stable, will be as
pure as the spring water bubblng up at
the basis of our rocky hills. Nature is
not such a bungler that her work in this
respect must needs be aerated and purified
before 1t is fit for use.-D6trOn Free
Press.
EsCOILoPED ONIoNs.-Slice six large
onions, pour boiling water upon them, and
! cook several minutes; pour off this water
| and add more (boiling) water. Boil fifteen
minutes, and pour off the water again.
Then take pieces of very stale bread and
CRATE or roll fine. Butter pudding-dish
and place in it first, a layer of bread
| crumbs, then layer of the onions, and
season well with salt, pepper, and bits of
butter. Then another layer of crumbs,
and one of onions, and lastly light layer
| of crumbs, seasoning all well. Pour over
this about pint and half of sweet milk
and bake an hour and half in moderate
| oven. To those who are fond of onions
this is very acceptable dish, and those
who object to them cooked in other ways
consider this quite palatable, as the flavor
of the onions through it is so delicate.