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


product of two pounds seven ounces per
seed in the large seeds, as against two
pounds and one-quarter ounces in the
case of small seeds.
Not Boarding-House Hash.-Cut
three pounds of stewing beef into small
pieces; slice two onions, and put beef
and onions into stew-pan, with two
ounces of butter; dredge with flour
slightly; add two tablespoonfuls of
water, or soup If you have It, and let it
stew. When it is cooked add more
water, and let it boil gently. Then put
in spoonful of mixed spices and bay
leaf. Set the pan aside, and let it cook
for two hours. You can "double' up
this dish by adding potatoes to it.
Storing Hay.-When properly
cured, hay keeps the hest in large
NOV in which it has been thoroughly
packed. Hay thrown up loose on a
scaffold loses that aroma and freshness
which characterizes that from the CEN
ter of large NOV. Hay does not de-
mand the large spaces between the out
side boards of many barns in order TO
preserve it. Put the boards close to-
gether and keep out the air and rain,
and save the hay which would other
wise spoil by weather staining. 1t looks
better, too.
To Fatten a Milking Cow.-Some
COWS that are milking are difficult to
fatten, as the food goes to milk rather
than fat. But fine corn-moal, fed dry,
will fatten COW, and tend to dry up
the milk. Give four quarts n day, in
two feeds of two quarts each, for three
or four days, then add third feed of
one quart at noon for few days. Then
gradually increase the quantity, until
the COW will eat six or eight quarts a
day. If she does not fatten, or begin
to fatten, then she is not one of the fat
tening kind. 1t will not be safe to stop
milking, lest the exciting food may pro-
woke fever and trouble with the udder.
Nearly every good laundress has a
receipt of her own for washing black
lawns and calicoes. One notable house,
wife, after washing them like any other
cotton garment, boils them for fifteen
minutes in water to which Just enough
logwood has been added to color il.
Rinsing them out after washing, in very
dark indigo water, will be found TO
prevent their turning brown or rusty.
Doubtful colors may be set by soaking
for several hours before washing in salt
water, or in q weak solution of sugar of
lead. The salt used should be table
salt. This is the best for reds; while
sugar of lead is preferred for blues.
Chocolate Pudding.-Three-q
ters of cupful of chocolate grated in
one quart of new milk. Let it boil.
Then sit to cool. Beat until very light
and thick the yelks of four eggs, re-
serving the same number of whites with
which to make meringue; sweeten
with half a pound of white sugar, and
flavor with vanilla. The chocolate
being cool, gradually stir in the sweet
ened eggs, put into a baking dish, and
let it bake slowly. To make the
meringue, beat up the whites until they
will stand alone; add by degrees four
tablespoonful of sifted pulverized sugar,
and flavor with little vanilla or lemon
juice. When the chocolate portion is
again cool heap up the meringue upon
it, and brown slightly by holding over
it the red-hot lid of the oven.
To Make Firm Butter.-A method
in practice among the butter-makers of
England for rendering butter firm and
solid during the hot weather is as fol-
lows: Carbonate of soda and alum are
used for this purpose, made into pow
der. For twenty pounds of butter one
teaspoonful of carbonate of soda and
one teaspoonful of powdered alum are
mingled together at the time of churn-
ing, and put into the cream. The eff
feet of this powder is to make the but
ter come firm and solid, and to give a
clean, sweet flavor. 1t does not enter
into the butter, but its action is upon
the cream, and it passes off with the
buttermilk. The ingredients of the
powder should not be mingled together
until required to be used, or at the time
the cream is in the churn ready for
churning.
Directions for Freezing Ice Cream
To make ice cream nicely and quick
ly, suitable apparatus is indispensa-
bic. If one has no freezer, tin-pail
with closely-fitting cover can be made
to answer. Set the pail in a basket-a
large peach-basket is good; pack equal
quantities of coarse salt and finely bro
ken ice around the pail, nearly up to
the rim; pour the prepared cream into
the pail, taking care not to get any salt
into it; cover the whole with flannel
and leave for twenty minutes, that the
cream may chill. Freeze by turning
the pail halfway round and back, and
every few minutes open the pail and stir
the cream; for this purpose use smooth
stick. Work fast while the pail is open,
as the air that reaches the cream delays
the freezing process. Have a damp
napkin at hand to wipe away the salt
from the freezer every time that it is
opened. 1t may be necessary to renew
the ice and salt while shaking, as the
freezing mixture must be kept close to
the sides of the pail. When the cream
becomes solid cover again with flannel,
and if convenient let it stand for an
h., Laf