Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1877-11-14
FARM AND HOME.

crust put it rolled thick around the dish,
put in a layer of peaches, then butter
and sugar and very little flour, then
peaches and so on till the dish is full :;
bake in a moderate oven.
To KEEP MEAT FRESH. Wiring a cloth
out of strong salt water, wrap the meat
in it and lay it in the coolest place in the
cellar if there happens to be any faint
about the meat, wash it in vinegar wa
ter, wipe dry and cook.
A REMEDY FOR Cold FEEr-Every
night on going to bed dip the feet into
shallow cold water two or three times
quickly, then rub briskly with coarse
towel till dry then take hold of each
end of the towel and draw it back and
forth through the hollow of the foot until
a glow is excited
COMPOSITION PICKLE.-One gallon cab
bage chopped, half gallon green toma-
toes. half gallon cucumbers, and a pint
Of small onions, all chopped. Let them
stew several hours, then drain off all
water. Add four tablespoonfuls OF
ground mustard, two of ginger, one
ounce cloves, one Of tumeric, two Of
celery seed, two pounds brown sugar,
two spoonfuls salt, half gallon of vinegar
Boil together twenty minutes.
QUICKLY MADE YELLOW PICKLE
Two gallons of chopped cabbage, sprin-
kle handful of salt through it and let
it stand over night Squeeze it out very
dry and put into kettle. Add one
ounce celery seed, one ounce tumeric,
quarter pound of black and white mus
tard seed, four or five pounds of brown
sugar, with vinegar enough to cover the
whole. Boil until the cabbage is tender
Cover closely. May be eaten the day
after made.
How TO SAVE CLOVER SEED.-One of
our best clover seed savers is just at our
elbow, and he says : "Tell them the
second crop is for the seed, and is really
tit for no other purpose, as it salivates
the stock fed On it that the best time
to cut for seed is very nice point to
determine 1t should be cut when q
majority Of the heads turn brown. and
before any begin to shed off the little
seed pods each Of which contains 8
seed. Cut the second crop of clover
just as though it were for hay, rake it
into windows and let it lie and take
one or two showers then put it into
very small cocks while damp, about
one good pitchfork full in place, and
when it is dry put into stacks and cap
with something that will turn water !;
or what is still better, if you have a
shed or barn, put it there and let it re-
main uutil you can get a huller to take
it out for you. There are hullers
enough now in the State to hull all the
seed needed for home use, and the
owners Of the hullers are willing and
anxious to 60 to any section where
work can be had. Let our farmers
save all the clover seed they can, and
thus help to make thousands of dollars
for the State, now sent ont each year for
clover seed to sow.-Rural Sun.
POTASH FOR VINEs.-The necessity OF
potash for vines has been demonstrated
in France by an elaborate series of ex-
periments extending from 1870 to 1875.
A hundred plots, each about p feet
spare, with single variety Of vine
apiece. Every year all were treated
alike except as regards manure. One
plot was constantly enriched with a
complete manure made up of severa
ingredients; while from each of the
others was successfully eliminated one
of the constituent elements Of the man
ure in question. Thus, while one plot
received the complete manure, nitrogen
was taken from that applied to the sec
ond, phosphate from the potash from
the fourth, lime from the fifth, and sc
on, while one plot was left altogether
unmanured. The result showed that
where potash was applied and the othel
elements successfully eliminated, the
growth Of the vine and the yield of the
crop presented no sensible difference
proving conclusively that potash is In
dispensible to the vine. Despite the alb
sence of other substance the vine viii
flourish, but if the potash be omitted an6
other fertilizers abundantly supplied
not only will the vine fail to produce {
crop, but in course of time the leaves
will become few and SO weak as not tx
be able to resist the action of the vino
or exposure to the sun, and consequent
ly fall a prey to mildew. Similar ex
periments were made with reference t.
potatoes, with like results The use O
wood ashes, which contain q great dea
of potash is, therefore, excellent botl
for vines and potatoes. -Rural Nea
! Yorker.
| BUTTER MAKING. Excellent butter
makers differ widely in their views O
methods and appliances in the matte
Of churning, and, while no individual
can settle these differences in the mind
Of all, nor can all be expected to adop
the same system, yet much may b
learned by comparing the views and ex
perience of others with our own investi
cations. Mr.. Willis P. Hazard give
his views in substance as follows: Churn
ing in summer is best to be done in thu
early morning, while it is cool; in white
it should be done in a warm place
Rapid churning is not the best, but al
even, steady, moderately slow time
serves better purpos e; fifty to sixty
strokes of the dash per minute will gen
erly bring the butter in thirty mir utes
If the cream is slightly acid and of the
rioht tenn nert,1re saw fiftv tn sixty de