South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1878-01-25
Farmer ana Hruss-Kssper.


Farmer and House Keeper.
REcrrR ron Hoo CnULERA,--Ths
Belair. Nd, Democrsf says: One ouucc
OF assafptida and one ounce best whis-
key; mix thoroughly and give N .
drench. Take one pint OF common
whiskey and ore tlDseu long rcd pop
psrs; heat AMI rub we'll with . stiR
brush. II tho frst dose and rubbing
does not give relief repeat In eix hours;
continue the rubbing nc intervals until
a perfect irritation 10 producof on the
surface Of the skin.
ExcExLENr Bread GA BrscuIr.-
Take in the proportion OF ~ least ono
quart Of cold wster or milk TO three
pounds OF scifraising -four. Mix with
spoon. No salt 70 he uscet. IL is
not necessary 10 put the handle into tho
dough Tor it should be soft enough to
mix with spoon, which may be used
TO put the dough into deep pan. TO be
not more than half full. AMI placed i'm
mediaiely into wcll-heated oven, that
must be ready when you begin to mix.
The pan should be covered. but not 40
as TO prevent the dough from rising. hut
merely to hinder Il from getting hard
crust before tho loaf has risen sufficient.
". To brown the loaf. take of the
cover just before tho baking Is finished.
For biscuit, IL will be we'll, perhaps. to
have the dongh little sitter than tho
above. and therefore you may pat in
half pint less milk. The thipnes you
can use the dough. however. the better.
After rolling the dough TO a proper thick
ness, cut out tho biscuit In the usual
way. and bake Immediately. This
bread and biscuit may be eaten warm
without detriment.
BEEF CIfEEsE.-Take beef skin, and
have 1t we'll broken; then put 1t into
drops from the bone then take out all.
and skim the liquor well then leave 1t
to boil. Chop the meat fine. and, when
the liquor has boiled away to two quarts.
NIX the meat with IL. Season with salt.
Pepper, and sage, and whatever else you
like. Pour this mixturs into deep earth.
en- dishes to cool. The following day
after making It. ID will cut nicely. and,
we venture to say, be liked by oil who
try it. Pigs feet cooked In the same
manner are much better than. when
cooked in the usual way.
OATMEAL AS AN ARTICLE OF DrgT.-
It is surprising how enormously the con.
sumption Of oatmeal has increased IN
our cities within the past few years but
We suspect that its merits as a cheap and
highly nutritious food are not 30 gener.
ally appreciated in the country Every
one knows how generally II 10 eaten i'm
Scotland, and in some parts Of England
1t Is equally popular az an article OF die
ct. A correspondent Of an English pa
per says:
In West Cumberland, Westrnoreland,
and North Lancashire, especially in the
rural parts, 10 forms the staple OF Our
food, not only amongst the laboring
classes, butIalso in the families OF trades.
men and the we'll TO do; the children OF
most Of them have porridge at least once
q day. For the past forty years have
made my breakfast OF pint OF Oatmeal
porridge, with very rare exceptions, and
nothing else, fasting for four hours af-
forwards. IL, however, 1 take any other
form Of breakfast, / find myself very
hungry before the next meal, which Ia
never the case when have hal my por.
ridge. feel assured that II the laborers
Of the southern counties, with their
children. would but take basin OF oai-
meal and milk porridge night and morn
ing. with such other food as they can
procure in the interval, we should have
n much stronger and healthier race of
men and women thar now exist. A few
years ago had Deyonsbire girl living
with me as servant. The girl was
willing enough to work, but had not the
stamina 70 perform Il. This / found,
on questioning her, arose from the def .
cient and iIl-adyised diet on which she
had been reared. She shortly began 10
take her porridge night and morning.
and this, with a daily mid. day meal OF
meat, enabled her 10 perform her duties
with ease.
CALVES FEET JELLY-Boii set Of
four calves feet In one gallon OF water
down 10 half gallon, or six hogs feet In
two gallons down 20 one; strain IL tbro'
a cloth and set tito get cold when cold.
skim off all the fat and wipo with a dry
towel; break the Jelly up and add TO Il
! tho Whttoa cff oovarr r.~vere. S..o =