The Republican. [volume] (Oakland, Md.) 1877-current, 1877-10-06
AGRICULTURAL AND DOMESTIC.


Wheat Griddle-cakes.- One quart of
sour milk, two even teaspoonfuls of soda
and one even teaspoonful of salt, flour
enough to make a good batter; stir until
the Jumps are broken; fry at once.
Picked Peaches and Plums.-To
seven pounds fruit, three pounds sugar,
one quart vinegar, one ounce cloves, one
ounce cinnamon. Scald vinegar and
sugar three mornings in succession, and
pour on the fruit. The third morning
scald altogether.
Kisses. the whites of three
fresh eggs to- stiff froth; mix with five
spoonfuls finest powdered sugar and
flavor with lemon. Butter a pan, and
lay in it white paper. Drop the mixture
upon it, in teaspoonful cakes at least an
inch apart. Sift sugar over, bake half
an hour in a slow oven.
Picked Peaches.-Two pounds of
sugar, five of peaches, one pint of vim
egar, one ounce of mixed spices; steam
the peaches until you can put straw
through them; boil the sirup until thick,
then scald the peaches in it for three
mornings in succession boil the strip
down if it becomes thin from the peaches
standing in it.
Swiss Pudding. -Putlayers of crumbs
of bread and sliced apples with sugar be-
tween, till the dish is quite full; let the
crumbs be the uppermost layer; then
pour butter melted over. and bake it. Or
butter a dish, strew breadcrumbs thick
ly over it, add apples, raspberries, or
any fruit, sweetened, alternately with
bread crumbs, until the dish is full; then
pour melted butter, or rather small Jumps
of butter, over the top and bake.
Sweet Picked Tomatoes. peck
ripe tomatoes, peeled; four pounds brown
sugar, one quart cider vinegar, one ounce
stick cinnamon, sone- half ounce cloves;
tie in Swiss muslin bags; boil together
until well cooked; put the tomatoes into
colander, keeping them as whole as
possible; boil the juice slowly three or
four hours until thick; put the tomatoes
back; boil up once, with the spice out of
the bags; put in jars, and when cold tie
up.
Picked Apples.-Take one peck of
sweet apples and pare them; boil until
tender in sirup made of four pounds of
sugar and a quart of vinegar; then re-
move them from what is left of the strip,
and make a new one of five pounds of
sugar, a quart of vinegar, half an ounce
each of the different kinds of spices, and
three large lemons boiled and sliced; boil
this sirup half an hour and pour hot over
the fruit. The first strip can be used
for making sauces.
Rye and Indian Bread.-I saw rec
ipe for making rye and Indian bread
which was too modern to suit some. /
will give mine, which is as our grand
mothers used to make it, Take two pints
Indian corn-meal, and one pint rye flour,
or middlings of wheat flour; one spoon
full of sugar, one cup yeast; mix with
warm water; let rise quite light, then mix
again, and put in the baking dish; let it
stand some fifteen or twenty minutes,
then bake in hot oven, two or three
hours. We used to let it stand in brick
oven over night. Such ovens are not
often found Cor. Toledo Blade.
How to Cure Scratches in Horses
First cleanse the heel well from all dirt
and other foreign matter with strong
suds made by means of carbolic soap and
warm water. This done, dry the parts
well and be careful to remove the soapy
matter thoroughly from the sore, in or
der to prevent the collection of dirt.
Then dress the heels with lotion COM
posed of carbolic acid, one part; cold
water forty parts, three times day. In
one-quarter of an hour after using the
lotion, rub over the diseased surface with
glycerine, and keep the parts supple with
it. Give him, mixed in his feed of grain,
night and morning, one and half ounces
of liquor arsenicalis each time, and con-
tinue this treatment for time after the
heels have dried up.
-Linseed oil is not only valuable
restorative for sick horses, but is exceed
ingly useful in cases of Inflammation of
the membranes, peculiar to the organs
of respiration and digestion; it shields
and lubricates the same, tranquilizes the
irritable state of the parts, and favors
healthy action. Put couple of hand.
fuls Of seed into bucket, and pour a gal.
lon and half of boiling water upon it;
cover it up short time, then add d
couple of quarts of cold water, when ii
will be fit for use. In case of an irri-
tating cough add some honey. But, bet
ter sti1l, is to raise plenty of sunfowers,
and save the seed to feed to your horses;
half pint of haxseed, or one pint of
sunflower seed in horse-feed, three or
four times a week, fall and spring, does
very much to keep them in good health.
PHILADELPHIA Times.