Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-08-02
Farm AND HOUSEHOLD.

There is no stock on the farm that
costs so little, that pays so well as sheep.
Farming has and will continue to
pay with a farmer who brings good
common sense and sound Judgment to
his calling.
When turkeys are two months old
they can successfully Withstand the
severest weather, if dry. In wet weather
they should be confined in yard under
cover.
Tomatoes. Slice green tomatoes,
and boil in weak brine until tender.
Dissolve one pound brown sugar in one
quart vinegar. Scald with spices to
your taste, and pour over the tomatoes.
Stuffed Eggs.-Boil the eggs hard;
then cut them in two carefully; remove
the yellow and mix it with fried onions,
salt, pepper and a little parsley, and a
little ham chopped fine. Fill the whites
with this and fry so as to brown the
yellow.
Grape Butter. Prepare your fruit
the same as for preserves, allowing n
pound of sugar to pound of fruit, a half
pint of vinegar to three pounds of sugar;
add a teaspoonful of cloves, nutmeg,
cinnamon and allspice; boil until jellied,
stirring it all the time.
Combination Jams. Two gallons
of red cherries, one gallon of red rasp-
berries, one gallon of currants; stone
the cherries and cook down; add the
raspberries and currants and cook
again. To each quart add pint of
sugar and cook fifteen minutes.
"A ratproof paint may be preparedby
mixing finely powdered glass with pitch
or coal-tar and rosin. A grain bin or
other repository treated to couple of
coats of this paint will be proof against
depredations from rats. They don't
like the tar and the sharp glass is still
more disagreeable.
Fruit Cake.-Three cups of sugar,
five of flour, two of milk, two of butter,
or lard, seven!eggs, three teaspoonsfuls
baking powder, one of salt, one pound
raisins, one half pound citron, or can
died lemon, one half pound of English
currants or figs; spices. This will make
three cakes. Bake one and one half
hours.
|, Sweet Picked Peaches. One peck
of peaches, six pounds sugar, one pint
put three cloves in each peach; let the
sugar and vinegar come to boil; skim
well, then put in the fruit. Do not let
it boil too much, so as to go to pre-
serves. Care must be taken not to have
the fruit too ripe. The above is excel
lent for pears and plums.
Canned Grapes-Take the Concord
grape when fully ripe, stemming them
without breaking any more than can be
helped; allow little over quarter of
pound of sugar to pound of fruit;
make sirup of about a quart of water
at time, putting in fruit enough for
only one can; let your sirup with the
fruit in it Just come to a boil, putting
them in the cans before they crack
open. Seal them up.
Instead of trying to save eggs
when they are cheap, so as to sell them
when they are dear, it is wiser to eat
them as near the period of production
as possible, and not waste time and pa
tience and spoil good food in trying to
preserve them. A stale egg-not to
say spoiled one--is no comparison to
a fresh one, either as a matter of taste
or nutriment. Throw picked eggs to
the dogs (but it is doubtful whether
they will eat them), and eat fresh,
wholesome eggs yourself. DIR. Dtckte.
strawberry, Raspberry and Black
berry Jelly.-The jelly of all these ber-
ries is made in a similar manner. Take
the berries when ripe, mash them, and
let them drain through flannel bag;
put a pint of juice to one pound of
irI Nryhi nf
egg; set it on the fire; on boiling up
well, remove from the fire, and skim it
clear; if more scum arises take it off
and skim again; boil until it becomes
jelly. On dropping little into tum-
bier of cold water, if it falls to the bot
tom in solid form it is iellied.
-Rhubarb and Apple Jelly.--Wipe,
peel and cut up bundle of rhubarb;
peel, core and quarter three pounds of
apples; take the thin rind of half
dozen lemons, aud put them into pre-
serving pan with one and half pints
or two quarts of filtered water and the
juice of the lemons. Boil until reduced
to pulp. Strain the juice through a
napkin, pressing the fruit well. Weigh
the juice, and allow one pound of loaf
sugar to every pound of juice. Boil
up the juice, add the sugar, boil, skim
well, and when it jellies on the skim
mer pour into pots, and tie down when
cold.
Mustard Pickles. s.-Two large heads
of caulihower, six heads celery, six
carrots. Clean them and boil sepa-
rately in salt and water until tender.
The tender part of the celery is not to
be boiled, but cut fine; use Just water
enough to cover. Mix one-half pound
of ground English mustard with vine
gar, as for table use, and boil five min
utes; then add two bottles of best
French mustard (or one pint of Ger
man mustard) and boil five minutes
longer, adding vinegar enough to COW
er your pickles, and one tablespoonful
of brown sugar. If not salt enough
add to your taste. Pour over the pick
les boiling hot. AS the pickles are
used there will be good deal of the
mustard-vinegar left, and small Gu
cumbers can then be put in, or small
onions; the latter boiled few minutes
in salt water. This pickle keeps IA long
time and is very fine. Any vegetables
liked can be substituted for cauliiiower
and carrots.
ENCOURAGING George (who had just
engaged himself to the girl of his hearD
breaks the happy news to his friend
Jack (who has been married some
time). Jack" All, well, my dear
fellow, marriage is the best in the long
run, and / can assure you that after a
year or two man gets used to it, and
feels just as jolly as If he'd never mar