Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1877-07-26
4, ttF q = sTet 1900 = = q,
HOUSE AMID FARMv


SwEENY.-Put ouc-half an ounce pull.
yorized cantharades Spanish aics) in one.
half a pint of sweet oil. Stir it well and
apply twico q day. 1t heed not interfere
with tho work Of tho animal. '''.
|. To SHARPEN SorssoRs. s.-Take a coarse
sowing needle and hold it firmly between
tho thumb and fore Gngcr of tho loft hand;
then take tho scissors in your right hand,
and out thom smoothly and quickly from
handle to point. The dullest scissors, unless
they arc. entirely worn out, can ,soon bo
sharpened in this way. ".
DISEASED PEACH TREES. Tho following
is said to bo suro remedy for tho yellows
in peach trees: One part Of saltpetrc to two
of salt, placed c|oso to the body of a tree
before rain. 1t socms not only to destroy
any fungold growth of vormin which may
bo infesting the roots, but to act rs an oxcel-
lent fertilizer m.,H III a gg,r
REMOVING STUNTS. The Home and Farm
says: Tho easiest way to get rid of stumps
is to bore hoc 10 tho top, say ono ortwo
inches deep Put in the hole from one to
two ounces of satpctre, gill tho hole with
water and plug up tight In the spring
take out tho plug, pour in half gill OF
kerosene oil, and set fire to it. The stump
will burn entirely up even to tho smallest
roots. taon Il ai!ias ~ ti@r rta.1 ..,.,. ,Ir
Hoes NEED 'SuLpnUR. Ono singular
fact stated in. tho following paragraph whioh
wo take frop, the louisiana Homo Journal
has been repeatedly corroboruted in tho ,ex-
pcricncc of the writer:
Whether hogs require sulphur os ON
essential to health or whether it is sought by
them as condimcnt may not be disoov.
cred. But ono thing is true, they devour
it with greed whenever it is to be found. It
is for this purpose probably that they will
cat large quantities of soft coal, which con.
tains large amount Of sulphur. Perhaps
| this is the most economical method Of sup.
plying hogs with sulphur during tho winter,
when they require good deal of carbon.
But in summer it is best to feed it to them
in substances which contain less carbon, on
account Of their producing less heat Mus
tard is one of the best things for this pur-
pose, aud some Of i: should be sown in every
pasture into which bogs arc turned. Ifhogs
arc kept in, or are in small yards, it is well
to supply thom with wild mustard that
grows in The fields or highways, or to Quilt
vate some of the best varieties for them.
They will cat its leaves, its flowers, seeds
and stalks.
Some years ago wo had occasion to buy
a largo quantity OF Hooking valley (Ohio)
coal. 1t was stored in lot in tho rear of
factory, easily entered by the neighbors'
hogs, which were pormitted to run at largo
in the town. On several occasions these
hogs werc observed to be eating tho coal,
and became, such q nuisance that they were
excluded. They appeared to select the
purcst Jumps, OF those which on the fro
Would yield tho most tar, melting, 80 to
speak. Many of these hogs wero very fat,
not seeming to require any food.
RULES FOR MAKING Coop BREAD.--Dr.
llobrook gives to tho readers of that OK
ccllcnt publication, the New York Weekly
San, some useful suggestions on the i'm
portant subject of bread mixing, which VIC
transfer to our columns. We know TINT
while many of our fair readers necd no such
advice, there are others who may pro6tnbly
turn their attention to learning how to make
good bread. Without good bread in tho
household, no mattor how good the meal in
other respects the housewife is exposed to
severe criticism. Indeed, the quality of
tho bread, with few exceptions, may bo
looked on us an index to tho good or bad
management, aud industry, or tho absence
of it, in tho household.
"With good flour, good oven, and
good sensible, interested cook, VIC can be
pretty suro of good, wholesome bread.
Yeast bread is considered the standard
bread, and is, perhaps, moro generally found
Oh every table than any othor kind. Hence
it is important to know how to mako good,
sweet, wholesome yeast bread. Good flour
is the first Indispensable; thon good, livoly
yeast, either yeast cakes or bottled; tho
former is preferable ia al respects. Then,
of course thorc must be tho proper materials
to work with. A broad bowl or pan tho
pan is easiest kept clean; stone or earthen
jar for setting tho sponge; siovo-Aour
should always be siftod before making broad
of any kind; first to be suro that it is por.
fectly oloan; secondly, sitting enlivens and
arcatcs tho -four, and makes both mixing
and rising csaier and quicker; clean, white,
cloth to cover the dough of even tcmpora-
turo while rising; baking pans, large and
shallow, largo strong spoon for string,
and little molted suct or fresh buttor for
oiling tho pans; never uso poor butter. If
you want shortening, rich milk or cream
scaldcd and cooled viii answer tho purpose,
and bo most wholesome. But thorouehs
knoading is bottor still, and should always
be done ofFcctualy. Scalding portion Of
tho flour, makes swceter broad and speeds,
tho work. Water, milk or butter-.milk
may bo poured, boiling hot on quart or