Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-10-12
FARM AND HOUSEHOLD.


Never put particle of soap about
your silver II you wish IL to retain its
original luster. When itwants polishing,
take piece of soft leather and whiting
and rub 1t hard The proprietor of one
of the oldest silver establishments in the
city Of Philadelphia, says that house
Keepers ruin their silver by washing it in
soapsuds, as it makes it look like pew
ter"
The following has been recommended
as the best mode of preparing lime dust
for slugs, mildew, etc. Take a peck of
fresh or sharp lime, broken into small
pieces and add TO it four pounds of flour
sulphur. Add one.third as much boiling
water, or just enough to slack the lime
to dry powder, and cover the vessel as
soon as the water is poured on. By add
ing water it may be made into an excel
lent whitewash for trees, the sulphur in.
creasing its efficacy.
"A stable is not complete unless Q)
the animals may be safely fastened in q
way not uncomfortable to them; (2) un.
less the animals can be kept dry and
clean; (3) unless it is light; and (4) un.
less one can pass through without com
ing in contact with the occupants and
without soiling shoes and clothing-four
important requisites, not expensive, but
within the reach of every one who builds
stable Detroit Tribune.
The right way to keep sheep is to
keep them in the best manner; to keep
only so many as to have the best care
and attention, so as to give the largest
weight of fleece possible. The right
way is to Gull out the poor ones yearly
are getting advanced in years and put
them into separate pastures and fatten
them for the butcher. The balance will
do better and give more weight of fleece
by this careful culling.
Cheese Straws.-Sift one cupful of
flour upon pastry board, make well
in the center and put into this two table
spoonfuls of cream, three. ounces )f
grated cheese, two tablespOonfuls of
butter, the yelks of two eggs and half a
teaspoonful of salt, dust of pepper and
little nutmeg; if the paste is too stiff
use a little milk until you can work it
without breaking; roll out thin, cut in
narrow strips, lay them on buttered
tin and bake to pale yellow serve as a
relish, hot or cold.
-Lady's ingcrs.-Beatwith a wooden
spoon four ounces of sugar, four yelks of
eggs, and three ounces of flour. Mix
thoroughly; then beat the white of four
eggs to a froth, and turn in the mixture
gradually with the whites, beating con.
stantly with the egg-beater. Then use
the pastry bag and tin tube as above,
and form in sticks about four inches
delicately in slow oven. They will be
fiat on the under side, round on the up
per side while warm.
Cleaning Beeswax-Put the comb in
sack with heavy weight in it, heavy
enough to hold it down in the bottom Of
wash boiler or kettle, which should
have plenty of water in it, over the fire,
and come to boil, or very nearly so.
When cold, the clean beeswax will stand
on top in nice cake that can be taken
off readily. To prevent the contents
burning fast to the bottom of the kettle
or boiler, place in the bottom an iron
CRATE or piece of sheet-iron, or two or
three old pie-pans.
Grape Jam. Stem ripe grapes; wash,
and weigh them; allow half pound of
sugar for each pound of fruit. Push the
pulp from the grape skins into bright
tin pan; put the skins into the preserv-
ing kettle. Heat the pulp until the seeds
are loosened, then strain through col
ander to remove them. Turn the strained
pulp into the kettle with the skins, and
boil all together for half an hour; then
add the sugar and boil half an hour
longer. Put boiling hot into glass Jars
and seal so as 10 make them perfectly
air tight. If you wish simply to can
them, add a little less sugar and cook
only half an hour altogether.