Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-08-22
Farm AND HOUSEHOLD.

If any farmer will stop and esti-
mate the actual cost in time, in letting
down and putting up a single pair Of
bars between his lane and the barnyard
during period of twelve months, he
will, IL his time is worth anything to
himself, go straightway and build a
substantial gate for such q spot.
Tomato Butter.-To seven pounds
of very ripe tomatoes take three pounds
of light brown sugar, half pint of vim
egar and half an ounce of cinnamon;
boil slowly for five or six hours. 1t
may then be put into jars. A spoonful
of this added to almost any soup or
sauce gives it most delicious flavor.
--Gumbo Soup Gas made in Florida).
One chicken, fried brown; one gallon
water; four slices of ham; put this on
the fire to cook slowly from eight
o'clock to twelve M, have ready one
quart of okra, chopped fine, one pint
green corn, one pint tomatoes, peeled,
one onion, chopped fine; salt and pep
per to taste. Bet all cook till done.
- Moldy Cellars Close the doors
and windows during the day, and eth
er leave them open all night, or, if this
is unsafe, open them very early in the
morning and close them before the sun
is fairly up. This will keep any good
cellar cool and dry. 1t may also be
aired for awhile after sundown, If the
early morning hours are not sufficient
Tomato Soup.-Take shin-bone,
have it broken, and put in soup-kettle
with five quarts of cold water; allow it
to boil steadily and skim; in an hour
put in four dozen of good-sized toma-
toes; do not skin them; boil until your
soup is reduced to one-half; take po-
tato-masher and crush the tomatoes;
pass through a strainer; return to ket-
tie, and remove the beef before serving;
season with salt and pepper. This is a
plain country tomato soup.
"A writer in an exchange says: "I
have fed all kinds of roots, and consid-
erable quantities of them, to cattle, and
among them all consider the potato,
fed raw to COWS, the best for quantity
of milk or quality of beef. The best
beef ever tasted was fattened on po-
tatoes and meal. My experience is that
they should never be cooked for cattle,
but always for hogs, and at half the
price of corn they are profitable to feed
in connection with meal.h
Carrots may be fed, protitably,
daily, the experience of those who have
thoroughly tested them being that no
article of feed could be discontinued to
such disadvantage. They may be easi-
ly prepared by chopping, and a couple
of boys in single evening could read
lily prepare a barrel of them. They
contain substances necessary for the
formation of the egg, to greater de-
gree than other food, and if supplied
freely to laying hens, handsome re-
turns will be realized.
Cabbage Farcie. Take a small,
hard head of cabbage, removing the
two or three outer leaves. Have a pot
of boiling water ready, with plenty of
salt in it. Put in the cabbage and let
it stay ten minutes, and then place it in
cold water. Dry it. Take an apple
corer, and cut out in the middle kind
of well-like hole. Have any cold meat,
which chop fine. Season this with pep
per and salt, little grated nutmeg and
some thyme. To stiffen it, add the
yelks of two eggs to the fGrcte. Fill
up the hole, which cover with bit of
leaf. Bind up the cabbage with twine;
use plenty of twine, so that it will be
secure. This is best boiled in stock,
but if stock is not at hand, take some
pieces of ham or bacon, and some beef
bones, and put them in the water. Boil
your cabbage thoroughly, and serve
dry.