The home journal. (Winchester, Tenn.) 1858-188?, 1878-11-21

FAY that he thought II was better 10
leave the lower Joint for the old brindle
COW than to rave II for her." and we
wonder that all sensible farmers do not
take his advance,
FRUITS gathered in the afternoon ARE
lem Rcrid than when gathered In the
morning, because fruits are ripened by
the conversion Of the acid they contain
into sugar, aud, since this requires the
aid OF light and heat, the intervening
hours between morning aud afternoon
produce the difference in their ripenesa.
Coon authority Asserts that one pound
OF beans will support life in action ~
long ~ four pounds Of rice. Two pounds
Of beans viii help TO do more muscular
work than three round Of wheat, The
reason why beans require stronger pow
era of digestion than wheat ~ that they
contain casein instead OF gluten.
IN oxen the stomach weighs 81 ounces
for every 100 pounds Of live weight; in
sheep ii weighs 80 ounces; in pigs II
ounces while in man only six Ounc y.
These facts are important, m showing
the greater necessity for concentrated
food IN some cases than in Others. The
human race requires mixed diet Of
meat and vegetables.
The Philadelphia Farm Jorunal goes
for man who cuts iirewOld In harvest
time; but adyises the good wife to stick
to cObs, chips, old broom handles, pals,
etc until the last sheaf Of corn is in the
barn. Come west, young man, where
coal il mined from under soil whose
surface, tickled with a hoe, laughs with
golden crops. II not, cut your fuel
when the snow flies.
To render timber fire proof: Saturate
it ~ far as may be with strong aqueous
solutions Of sodium tungstate (crude),
silicato, water glass, or suIphatc; am
monium sulphate has also been used.
Wood thus preserved is not ignited by
sparks or transient contact OF flame
Unaltered woody fiber can not, how
ever, be rendered, by these or other
simple means, inCombustible.
The washing OF stems and large
branches of trees with solution of car
boic acid, soap dissolved in lukewarm
water, and portion Of the -four Of sui
phur mixed with it, IL a good method
for Destroying the insects. The best
time to do the washing is after the spring
opens. 1t will then stick to the trees
and when the insects come out the poison
kills them in their infant state; and by
that the foliage and fruits Of the trees
may be saved.
VEAL PATTIEs --Mince very fine n
pound Of the lean of cold roast veal, and
haIfa pound of cold boiled ham Fat and
lean equally mixed. Put il in stew
pan with three ounces Of butter rubbed
into three LablespOontuls Of -four, agill
Pol veal gravy. Season it to your taste
with cayenne pepper, nutmeg, grated
lemon pscI, and lemon juice. Set the
pan on hot CoaI', and let the ingredients
simmer till well warmed, stirring well 10
prevent their burning Have ready |
baked some small shells Of puff paste
Fill the mixture and serve them either
warm OF cold.
CUCrMBBRs FOR WINTER. $50 lay |
down cumbers for winter use: After |
gathering paiIful; cutting them from
the vine 10 IA TO leave a small piece of
stem to each, wash them carefully, and
placing a layer in the bottom OF the
pick lie. Cask, cover with layer of salt !
then another course of CuCumherI, then
salt again. This process continue till n
sufficient number are laid down, No
water il requisite, and no fears be enter
tanned Of the pickles becoming soft or
poor. The juice OF the cucumDars will
turm Il brine, and a weight must be
added to keep them under,
BLACKBERRY PUDDING.--One quart
Of -four one pint OF milk, one cuptul OF
chopped bsefsuit, two large tablespoon
fuIs OF baking-pOwder, and two table
spOonfuIs Of sugar. Add to this one
quart OF blackbarres. 1t is much better
to steam than to boil it. For sauce, take |
nine tablc'1oonfuls ofsugar, two Of flour
and three OF buttor rub them to a cream
with wooden or silver spoon, in a stone
china bowl, adding part of nutmeg and
any other tayOrng you like. Set the
bowl over teakittle of boiling water,
and pour over the sauce one pint of boil
ing water, stirring it all the time.
How TO MAKE DYEs.-.A number of
exOaIlent dyes can be obtained form the
berries OF common plants, by boiling |
them in water 80 a. ~ produce strong
decoction. The whsrtleberry and the
blueberry, when boiled down, with an
addition Ofa little alum and copperas,
will make fine shade of dark blue
The zane treatment, with solution OF
nut gals added to il, will make hand
some brown while, by adding alum,
verdigris and sal ammsniac to the ber-
rios, several shades of bright purple and
red can be obtained The juice Of elder.
berries OF the privet, when over-ripe,
will yield, by a mixture of little salt, a
scarlet red and the seeds Of burning
brush, when treated with sal ammoniac,
make beautifully purple.
CuRRANr CATsUr.-"Lc over the
currants carefully, and pick from the
stem, heat and put through sieve to re.
move seeds and skins; then to every five
pounds OF the juice dpulp so obtained
add three pounds of white, or light brown |
sugar, enc pint of good cider vinegar,
one tables 1ooniul ground cinnamon, and
on9-half tablespoonful ground cloves
boil all together for halt An hour, then
bottle and set in cool, dry place.
If desired rOr sauce rather than condi-
ment, the fruit may be used whole, in
stead of putting it through sieve the
sugar, vinegar and spices add in the
same manner rs before, all brought to a
boil, the fruit skinned out, and the
juice boiled for half an hour, or little
longer, the fruit returned to the kettle,
and all turned hot into an esrthern jar;
or itmay bacannod the same rs any other
fruit, in which cas-, it will not be neces-
sarY 10 boil 40 long; however, il the