Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-11-29
FARM AND HOUSEHOLD.


Snow Balls.-Boil rice until tender;
press into small teacups, and when per-
fectly cold turn into a dish make a
boiled custard and pour over half
hour before serving.
Breakfast Cake.--Two eggs, two
cups sugar, two dessert spoons of but
ter; beat well; add one cup sweet milk,
four teaspoons cream tartar and two
teaspoonfuls soda mixed with five cups
of flour and salt
Soup for Suet.-One teacup pearl
barley in about one pint cold water;
bring to a boil till it swells; boil in tin
pail, in hot water, four quarts milk; put
in your barley and keep simmering for
three or four hours; and then, serving,
one teaspoon of salt.
Beef Tea.-Select the tenderest,
juiciest, piece of steak possible; cut into
pieces half an inch square; fill a glass
quart can, cover tightly; set the can in
a kettle of cold water and put the kettle
on the stove to boil until the meat Is
tender; then take out the beef, and
press from it all the juice possible,
which season with pepper and salt to
taste, and think you will have q beef
tea worthy of the name. Serve with
crackers or not, as you choose, or the
case requires.
Fried Cabbage-Cut cabbage very
fine, on a slaw cutter, if possible; salt
and pepper, stir well, and let stand
five minutes. Have an iron kettle
smoking hot, drop one tablespoon lard
into it, then the cabbage, stirring brisk
ly until quite tender; send to table inn
mediately. One-half cup sweet cream
and three tablespoons vinegar-the
vinegar to be added after the cream has
been well stirred, and after it is taken
from the stove, is an agreeable change.
When properly done an invalid can eat
it and there is no offensive odor from
cooking it.
Profitable Poultry. "A poultry-raiser
of experience says his conclusion is
that farmers can do much better with
good common hens, with some good
blooded cock, than with flock of fancy
fowls. A good cross among poultry is
as valuable as among stock. One of
the most profitable kinds for a farmer
is a cross between the Leghorn hen and
q, Poland or Brahma cock. Their
progeny are good layers, nice for the
table and profitable for market. The
White Leghorn is the most profitable
breed for eggs; they need little more
care than some other sorts, but care of
poultry pays.
To Catch Shy Horse.-If the
horse is shy and hard to catch, take
finely-grated horse-castor, oils of rho
dunn and cummin; keep them in sepa-
rate bottles, well corked; put some of
the oil of cummin on your hand and APP
proach the horse on the windy side.
He will then move toward you. As soon
as you can reach him, rub some of the
cummin on his nose, give him a little
of the castor on any thing he likes, and
get few drops of the oil of rhodium
on his tongue. After this you can make
him do nearly anything you want.
Treat him kindly, feed well, handle
gently, and your victory is certain.
Storing Turnips-The turnip, of
perhaps all roots, says the Germantown
Telegraph, is the most impatient of heat.
1t starts to grow on the slightest prov
ocation. In a cellar of not over forty
degrees one may find it growing freely
after an incarceration of but few
WeehS' IL Is STOWIH WHlCH Is Ile great
enemy of preservation, and it is heat
which excites growth. There is nat
ural heat in roots when put in heap
little heat from one root and little
more from another soon makes pretty
high degree; but in the open field this
is carried off by the open air about the
pile. Hence, under cover of near pro-
lection this natural heat is not carried
off. 1t accumulates. The roots sprout
and thus give off more heat, and it all
soon becomes a regular turnip stew.
The turnip, indeed, does not mind a
little frost. If they were put in small
lots in stalls, where the frost could get
at them, and covered with straw TO
prevent rapid thawing, they would keep
better than if covered with earth, which
rather serves, as we have seen, to col
lect the heat and boil the roots. As to
how best to keep turnips, that will of
course depend on each person conven-
fences. But if each one keeps in view
the fact that heat is more likely to in
jure them than cold-and a very low
degree of heat at that-he will readily
find out, when he looks about, what is
the best way to preserve them.