The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1877-03-01
Home ana Farm.

Flowers are the smiles Of Gods
goodness.
Apples, peaches and cherries do well
on sandy or loamy lands.
Pears, plums and ounces do best ON
clay or land in which clay is mixed.
To keep mice from gnawing trees
and vines use tarred paper around
them, fastened with string.
Work 'iron filings" "chips," and
charcoal into the soil Of your flower
beds ana you will add greatly to the
rich, bright coloTing OF flowers.
For shrubs and roses the soil should
be made rich with wcll-rotted compost
with onc-sixth part sand, and they
should be we'll mulched and cut back.
The Douglass mixture puts an aston
ishing amount of life and energy into
fowls. It's component parts are as fol-
lows: One fourth pound sulphate OF
iron, one ounce OF sulphuric acid and
one gallon OF water. To use put ia
blespoonful into every quart of water
twice a week.
Mirrors should never be hung where
the sun shines directly upon them.
They soon look misty, grow rough or
granulated, and no longer give back
a correct picture. The amalgam or
union of tinfoil with mercury, which
is spread on glas, to form a looking
glass, is easily ruined by the direct,
continued exposure to the solar rays.
Scatter your coal ashes under the
nd oh ftun ~
three inches thick as far out as the
limbs extend, and you will find it a
great preventive to the ravages of the
curculio. Also, mulch the currants
and gooseberries heavily with it.
Peaches and cherries require a dry
soil, not so rich as apple and pear
trees.
An exchange suggests that now is
the time to remove the accumulation
OF rubbish from back yards of stores
aRd dwellings. There is no doubt but
that many cases OF sickness, and some
which result fatally, have their origin
in the decaying vegetation in the back
yards and alleys. Efforts should be
made to place every town in the best
possible condition as regards health
fulness and cleanliness.
Take eight pounds of lean beef (from
the rump or round) and lard it In the
proportion of three-q quarters of pound
OF fat salt pork to the eight pounds OF
beef. II the beef is thin, fiat piece,
you can draw the bits of pork all the
way through but if it is thick square,
put the strips in one side thickly, and
then turn it over and lard the other
side. Pat the strips in nth the grain
OF the meat, not against it, SO that, in
cutting slices from it in the usual man
ner across the grain, the strips of pork
will also be cut across.
Take large earthen baking disf
with high Ades-such a one as yor
would bake chicken-pie in; put in it
first, teacupful of soup stock Of yoI
have none on hand you must improvis,
q little by boiling scraps and bone
enough to make small quantity, TO
il you want your beef TO be super-ex
cellent when it is done you must us,
something richer than water; cut VI
a carrot and put IN the dish also aver,
little piece Of cabbage Of you have oil
celery, they will do better, but do no
use both) then If you have any sduc
FdHtoHi, add two teaspoonfuls to the
broth; but if you have none. SUBSTITUTE,
for it handful OF parsley, half a tea
spoonful each Of thyme, sage and basil
and a dash of all kinds Of spices. Pu
the dish on the stove or in the over
for few minutes; when it is heated
through, put the beef on the pan ant
set 1t in quick oven for ten or fifteel
minutes, to harden the upper part anC
retain the juices; then pour in pin
of broth, and cover the dish closely
Turn the damper to take the siron!
heat from the oven, and let it cool
slowly for about six hours; when i
has been cooking three or four hours
turn the meat over and add half
pint of cold water to the gravy; more
broth would make it too strong. WEel
il is quite tender and well cooked
put it upon dish, and if-as is some
times necessary when the meat IS ne
in very good shape-you have tleC
1t up with cords, cut and draw then
of carefully put piece of butter upor
the top of the meat to melt, and, set
ting it in warm place, devote your
self for d few moments to the gravy
II it has nearly dried away, put in I
small quantity of hot water and boi
up once skim the fat from the top anC
add another teaspoonful of sauce Fan
toni, or else half glass of wine aud {
teaspoonful OF currant jelly, and tive
teaspoonfuls of lemon juice, and then
il it has the right taste and is suffi
GENTLY sailed, strain it over the meat
and serve.