St. Landry democrat., 1878-05-18
Farm and Home Brevities.

| Farm and Home Breyities.
| CELERY.sALT is made OF grated, driec
celery-root, mixed with one-fourth il
quantity cf salt.
For warts on horses, tie a piece OF
strong Irvine around their base, drawing
tightly, and repeating the operation
until the wart drops off:
The following makes a good beef tea
One pound lean beef. chopped fine; put
| in clean vessel with a cover; add one
pint cold water and four drops muriatic
acid; stand on back of range one hour;
then simmer two hours strain, and add
| four cloves and one teaspoonful salt.
M1NCE-PIEs require one pound meat
| chopped fine, two quarts apples, one
quart cider, one pint molasses, one halt
pound brown sugar, one-quarter pound
raisins, salt, and all kinds of spice to
taste; put on the stove in porcelain
kettle, and let boil slowly for half day.
To estimate weight of cattle measure
from root of tail to top of shoulders, and
round the body behind the forelegs.
Multiply the square of the girth in
inches by the length in inches, and divide
the sum by 1888, and multiply the
quotient by fourteen, and you will get
the weight in pounds.
The Mich Zeitung communicates
plan of testing milk, which possesses
the merit at least of simplicity. A we'll
polished knitting needle is dipped into a
deep vessel of milk and Immediately
Withdrawn in an upright position, when,
it the sample be pure, some of the fluid
will be found to adhere to it, while such
is not the case il water has been added
to the milk, even in the SIN allest proper.
ton.
THERE is one perception that q morse
possesses to which little attention has
been paid, and that is the power of scent.
With some horses it is acute, as with
dog; and for the benefit of those who
have to drive at night, such as physicians
and others, this knowledge is invaluable.
Never check your horse at night, but
give him free head, and you may rest
assured that he will never get off the
road, and will carry you expeditiously
and safe.
For ribbon cake, take three eggs, one
halfcupful butter, one. half cupful sugar,
one-half cupful of milk, two cupfuls of
Sour, one teaspoonful of cream of tartar,
one-half teaspoonful of soda; dissolve
the soda in the milk aud mix the cream
of tartar with the -four; beat the butter
and sugar; add the eggs, well beaten,
then the milk, and lastly the -four. Take
one cupful of this mixture, add to it one
large tablespoonful of molasses, one of
one quarter teaspoonful each
of cloves, nutmeg and allspice, e.quar,
ter pound shred citron, one half cupful
of raisins; the same Of currants, and one
quarter pound chopped walnuts of al
molds; bake them in two shallow tins.
A LEG offresh pork, two tablespoonfuls
powdered sage, two If sweet marjoram,
one of sweet basil, one quarter ounce |!
mace, powdered, onehalf ounce cloves,
two nutmegs, one bunch pot herbs,
chopped fine, one Loaf stale bread grated
fine, one-half pound butter, two eggs,
one tablespoonful sal, black pepper to
taste; mix all with gated bread and egg; |
take out the bone of he leg of pork, rub
the meat on both siles we'll with salt, |
spread the seasoning thick in the hole
made by taking out tie bone, and tie up
tightly and in good shape, and skewer
well; put in dripping pan with water,
and bake two hours, lasting well. This
makes an acceptable collared pork"