Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-10-05
FARM AND HOUSEHOLD.


II find that six bushels Of peas are
equal TO ten bushels Of corn for fatteninp
my hogs and that peas yield a larger
number of bushels TO the acre than corn.
Toronto Globe.
New England Indian Pudding
Two quarts of milk, scald to a boiling
heat, thioken with bolted oorn-meal
(about the thickness of batter cakcs)
while boiling. Add nearly one pint Of
molasses; salt to taste, and bake ia an
earthen dish.
-Poorly-fed fowls give inferior eggs,
just as COWS on poor pastures yield sky
blue milk and little cream. Fowls never
do better than when they have free range
and access to grass or roots, which they
consume abundantly, together with in.
sects, seeds of weeds and grain.
Potato Dougbnuts.-On pint bowl
of mashed potatoes, one pint bowl of
sweet milk, one pint bowl of sugar, one
egg, piece of shortening as large as an
egg, one large tablespoon of yeast; set to
rise in half the milk; cloves; mix thin,
and cover with cloth till cool, after
cooking. ..sI
To Sharpen Scissors.-Take coarse
sewing needle and hold it firmly between
the thumb and fore-fnger of the left
hand; then take the scissors in your
right hand, and rub them smoothly and
quickly from hand to point The dullest
scissors, unless they are entirely worn
out, can soon be sharpened in this way.
If ants are numerous among jam and
jelly pots take a large sponge, wet it in
cold water, squeeze it nearly dry and then
sprinkle white sugar over it. Place it
on the infested shelf and next morning
dip it quickly and carefully into bowl
of boiling water. Repeat the operation,
and in due time you will be free from the
pests.
Artificial Honey. Common sugar,
four pounds; water, one pint; Ihix and
boil. While boiling, skim carefully;
then, before taking from the fire, add
one-quarter of an ounce of pulverized
alum. Remove from the fire, and while
cooling stir in half an ounce of cream of
tartar, and tablespoonful of rose-water.
--Quince Marmalade. Pare, core, and
quarter the ounces; boil them gently,
uncovered, in water until they begin to
soften; then strain them through a hair
sieve, and beat in a mortar or wooden
bowl to pulp; add to each pound of
fruit quarters of pound of sugar;
boil it till it becomes stiff, and pour into
small molds.
Baked Apple Dumplings.-Each
dumpling is formed with a single apple,
which should be peeled and have the
core removed. Put into the place of the
core piece of butter and little sugar
and spice. Cover each apple with pie.
crust as smoothly and securely as possi-
BILE. Bake in moderate oven, turn
them frequently, and eat hot with sugar
and cream, or with what is called hard
sauce"
Manchester Pudding-Flavor half O
pint of milk with little lemon. peel by
infusing it for half an hour; strain it or
three ounces grated bread and boil it fol
two or three minutes; add four eggs
leaving the whites of two, two ounces OF
butter, and sugar to taste; stir all these
ingredients well together; line piedish
with puff paste, and at the bottom put 6
thick layer of jam; pour the above mkt
ure, cold, on the jam, and bake for ar
hour. Serve cold, with sifted sugar
sprinkled over.
Apple Jelly.-Select juicy, tart ap
pies; wash and remove all imperfections
cook them in a very little water unit
soft; cover the kettle to keep in steam
which will help to soften the fruit; drair
and add u tablespoonful of lemon-juic'
to each pint of liquid; allow a pound Of
sugar for each pint, and proceed as di
rected for other jellies. This is beau
tiful amber-colored jelly and is very deli
cate. 1t can be made at any time during
the winter when the apples have to bt
disposed of because of approaching de
cay.-PrGiTte Farmer.
The venerable George Dent, o.
Georgia, writes: "The sober SECOND
thought caused me to choose the farm a!
my occupation, to which have devoted
long life; and if l were to be asked this
day by any young man to recommend tC
him the pursuit he should follow, woulC
honestly tell him to choose that of {
farmer. True, we have our trials, trouble!
and disappointments, as others have, bu
from the very nature of our occupation
we can do more to guard against then
and overcome them"