Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1878-02-03


the Almighty keeps this fluid pure,
hcalthful and invigorated But in tight
Uncovered cisterns the reverse of all this
is measurably true. Except as the water
is moved by every rain storm pouring in,
or every pailful drawn out, the mass Of
liquid is silent, motionless, and soon be-
comes, stagnant, putrid, dead. In short
time coat Of filthy sediment covers the
bottom and sides of any and every cistern.
The cistern cover excludes the rays of
the sun that would hasten decomposition.
The supporting and surrounding earth
also keeps the water at lower tempcra
ture, and tends to disinfect and protect it
in healthy condition. Any mechanical
contrivance that would produce motion
and aeration-that would mingle pure
air with the standing water-might pre-
serve it in nearly its normal condition.
But this would be expensive and gener-
ally impracticable. Therefore have two
or more small, cheap, cement, brick or
stone cisterns in, or, better still, outside
OF every farmers house. If one of these
small, cheap reservoirs that will cost less
than years tobacco or liquor, is, in
warm weather, emptied and washed
clean every two or three months, rain
water comparatively purewill generally be
ready tor every day use.
RImeront VVnvs ~ T,oH,ho--.
A lady writes the Fam Journal: An
excellent cold slaw is made by shedding
a solid head of cabbage with a thin. sharp
knife or slaw cutter, then placing the
cut cabbage in your dish; -Four over it
dressing made by heating pint of vinegar
scalding hot, then beating into it quickly
one beaten egg, with lump of butter as
large as walnut, and tablespoonful Of
sugar. The cabbage should be thinly
sprinkled with salt and pepper as 1t is
put in the dish.
To fry cabbage, chop or shred quite
fine, have spider hot on tie stove, in
which is small quantity of butter or
meat drippings,se season and put in ehecab
bage, AMI cover tight, stirring often and
take care it does not scorch on the spider.
Cooked in this way it is very sweet and
nice.
Cabbage makes nice dish also cook
ed, by dropping into sailed boiling water,
and when taken out, minced fine with a
knife, then pouring over it dressing
made by taking piece Of butter the size
Of an egg, and a..coffee cupful Of boiling
water; cut up the butter with a half-tea-
cupful Of flour, and stir it gradually in
the hot water. When it boils, stir in
dessert spoonful of vineger, and dust OF
pepper, with a little salt. For the sauce,
thick sweet cream IS an excellent substi-
tute.
For hot slaw, prepare the same as for
cold slaw, cook tender, and pour over the
dressing, or merely season with vinegar
before dishing up.
Somebody has said that corned beef
with boiled cabbage makes the best 365
dinners man can eat in year. To re-
aliZe the full measure of excellence. the
quality, curing and cooking of the beef
should be considered, but with this we
have nothing to do. AS to the cabbage,
have solid head stripped Of the outside
leaves except one layer, divide it into
quarters by gashing down nearly through
to the lower end OF the core. Skim the
floating grease as nearly as you can from
the top of the water in your pot of boil
ing beef, and about one hour before din
ner drop in your cabbage and keep it boil
ing steadily and slowly until you are
ready to dish it. Now carefully lift it
out with a skinner and lay on platter,
draining well, take off the outside layer,
and your cabbage will come ont clear
from grease or scum.