The Republican. [volume] (Oakland, Md.) 1877-current, 1877-10-13
AGRICULTURAL AND DOMESTIC.

AGklCULIUhAL AND UOMESIlCs
Poultry manure is richer than guano,
and is the best for the garden that can
be used.
Boston Brown Bread.-Two- thirds
Indian-meal, one-third rye meal; one cup
molasses; one tablespoonful saleratus;
salt; bake in oven instead of boiling.
-Indelible Ink Spots. -Cyanide of
potassium will remove indelible ink, but
being deadly poison it must be careful
ly handled. A druggist will give the
necessary information. Try mixture
of lemon juice and salt; keep the spots
wet with it, and bleach in the sun.
Delicate Cake.-The whites of four
eggs, three-fourths cupful butter, one
cupful sugar, one-half cupful corn. starch,
one cupful flour, one heaping teaspoon
full baking powder, together, and whip
the whites of the eggs to a stiff froth;
stir the butter and sugar TO cream, add
the milk and flour, and, lastly, stir in
the whipped eggs.
"A dairyman remarked that before
sitting down to milk kicking heifer he
put snap" attached to the end of a
rope into her nose, and tied the rope to a
pin put into the scatfold grit over the
manger, slightly elevating her nose, and
she stood as quietly while she was MIXED
as the most gentle COW in the stable.
To Cleanse Kitchen Sink.-Every
morning, after the dishes have been
washed, give the sink thorough scald-
ing out; then sprinkle plenty of pulver-
lied borax in and around the sink, under
it, and the boiler; let the borax remain,
as it is disinfectant. 1t will also alb
sorb the grease, drive off the croton bugs
or ants, and will not in any way inter
fere with the cooking or dish-washing.
To Cook Egg Plant.-Slice thin, peel
and rub each piece with salt, and cover
all with water, putting on top to keep
them under. Let them stand for two or
three hours, then wipe the slices dry;
dip each one into beaten egg, then into
rolled cracker crumbs, and fry in equal
parts of very hot butter and fresh lard.
until they are well cooked through, and
of bright brown color.
Picked Watermelon Rind.-Prepare
the rind and let soak all day in weak salt
and water, to which add lump of alum
as large as walnut for each gallon; at
night pour off and drain WE'LL and let
stand in clear water till morning; then
make sirup, allowing half pound of
sugar to each pound of fruit; put few
pieces in the sirup at time, and cook
them until you can pierce them easily
with fork; add spices and lemon to
Nrhn 10 oil no
strip down thick and add q pint of vim
egar to every seven pounds; pour the
sirup hot over the fruit and seal when
cool.
Sweet Picked Cantaloupes.-Tak
ripe cantaloupes or musk melons-those
that are too tasteless for eating are quite
as good; cut in the cores lengthwise;
| peel and lay in stone jar; cover with
good cider vinegar and let stand TWEEN
ty-four hours; then take out; measure
the vinegar, less three pints or two
| quarts-all of it makes too much strip;
to every quart of vinegar, three pounds
of brown sugar, half an ounce each of
cloves, cinnamon, and mace, whole; boil
all together till the melon is clear and
easily penetrated with silver fork; take
out and lay in your jar; boil the strip
fifteen minutes longer, and pour over
melon while hot.
Grape Jelly.-Place grapes in jar,
and the jar in kettle of water; let them
boil until they are crushed, strain through
astout cloth; if ripe grapes, add one pound
of white sugar to every pound of juice;
if green, add one pound and half of
| suuor. hoil tho iuica iuet tuantu Yniputac
have sugar heating in the oven; stir
often to keep from burning; when the
juice has boiled the proper time add the
hot sugar; when the sugar has dissolved
let the strip boil up once; remove at
once from the fire; have your glasses
rolled in hot water, and pour in the scald.
ing liquor; when cool lay branded pa
per on the top of the jelly; tie or paste
stout paper over the top of the glass.