The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1878-04-18
Farm and Home Brevitie..


CELERYIsALT is made of grated, dried
celery-rost, mixed with one-fourth its
quantity of salt.
For warts on horses, tie a piece of
strong Irvine around their base, drawing
tightly, and repeating the operation
until the wart drops off.
The following makes a good beef-tea:
One pound lean beef, chopped fine; put
in clean vessel with a cover; add one
pint cold water and four drops muriatic
acid; stand on back of range one hour;
then simmer two hours; strain, and add
four cloves and one ~teaspoonful salt.
MINcE-PIEs require one pound meat
chopped fine, two quarts apples, n
quart cider, one pint molasses, one-half
pound brown sugar, one-quarter pound
salt, and all kinds of spice to
taste; put on the stove in a porcelain
kettle, and lei boil slowly for half a day.
To estimate weight of cattle measure
from root of tail to top of shoulders,
and round the body behind the forelegs.
Multiply the square of the girth in
inches by the length in inches, and
divide the sum by 1928, and multiply
the quotient by fourteen, and you will
get the weight in pounds.
The Mich Aeitwng communicates a
plan of testing milk, which possesses
the merit at least of simplicity. A well
polished knitting needle is dipped into
a deep vessel of milk and Immediately
withdrawn in an upright position, when,
if the sample be pure, some of the fluid
| will be found to adhere to it, while such
is not the case if water has been added
to the milk, even in the smallest proper
lions.
There is one perception that a horse
possesses to which little attention has
been paid, and that is the power Of
scent. With some horses it is acute, as
with a dog; and for the benefit of those
who have to drive at night, such as
physicians and others, this knowledge
is invaluable. Never check your horse
at night, but give him a free head, and
you may rest assured that he will never
get off the road, and will carry you ex
peditiously and safe.
For ribbon cake, take three eggs, one
half cupful butter, one-half cupful su
gar, one-half cupful of milk, two cup
fuls of -four, one t~easpoonful of cream
of tartar, one-half t%easpoonful of soda
dissolve the soda in the milk, and mil
the cream of tartar with the flour; bea
the butter and sugar; add the eggs
well beaten, then the milk, and lastl.
the flour. Take one cupful of this mix
ture, add to it one large tablespoonful o
molasses, one of cinnamon, one-quarte
~teaspoonful each of cloves, nutmeg AM
allspice, one-quarter pound shred citron
one-half cupful of ~raisins, the same O
currants, and one-quarter pound chop
ped walnuts of almonds; bake them i
two shallow tins.
A LEG of fresh pork, two tablespoon
fuls powdered sage, two of sweet mai
joram, one of sweet basil, one-quarte
ounce mace, powdered, one-half ounc
cloves, two nutmegs, n bunch pc
herbs, chopped fine, one loaf stale brea
grated fine, one-half pound butter, tw
eggs, one tablespoonful salt, black pei
per to taste; mix all with grated brea
and egg; take out the bone of the leg Q
pork, rub the meat on both sides we
with salt, spread the seasoning thick i
the hole made by taking out the bons
and tie up tightly and in good shape
and skewer we'll; put in a dripping pa
with water, and bake two hours, bastin
we'll. This makes an acceptable eco
Jared pork"
, ACCORDING to the Golden Rule, fe'
people know the value of sweet apple
as food. 1t says: Baked and serve
with cream, they make a light and mos
delicious dessert. Sliced, and used j