Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-08-01
FARM AND HOUSEHOLD,

-Blackberry Jam.-To each pound
of berries, which must be dried in a
towel, add one pound of good light
brown sugar; boil for fully one hour;
stir all the time. 1t is cheap pre-
serve, and excellent for children, though
a little cloying for grown people.
-Stewed Cucumbers. "A seasonable
dish may be prepared by pairing Gu
cumbers, cutting them in half length
wise, boiling them gently till tender in
salted water, laying them on toast, and
pouring over them white sauce or
drawn butter, to which cup of milk
has been added.
"A bed of tomato plants set out in
one corner of the poultry yard and en-
closed by a temporary lath fence, until
the fruit begins to ripen, and then
thrown open to the young chicks, will
be found to be great treat to them as
well as very profitable source of food.
The young birds almost live on them
for while, and the fruit is healthy and
nourishing.
Cure for Garget. Give half an
ounce of sulphur, mixed in bran slop,
once day until the heat and hardness
of the udder have disappeared. Dur
ing this treatment the udder should be
bathed with cold water, to which lit
tie of ammonia water has been added.
The bathing should be done twice a
day, and should be accompanied with
gentle rubbing and kneading for half
an hour.
To Dry Green Beans.-A grand
process for preparing beans is by drying
them. Pick them while they are tender.
Cut the ends and strings from them.
Then put them in a pan of hot water
and scald until they change color.
Then put them on papers and dry in
the sun. Take them in at night so
they will not be subject to the dew.
After they are dry put them in sack
and hang where they will be kept per-
fectly dry. They want to be soaked over
night before cooking.
Dust for Vermin.-No medicine is
such a complete specific for insects and
other parasites on animals and fowls as
the dust, and finest dust that can be
procured, coal ashes being excellent
for the purpose. Nothing is more pre-
servative of the health of animals than
dust, and in summer, when it can be
procured by them without the aid of
man, they always do best. 1t should
be well sprinkled and freely scattered
from the head to the tail, along the
backbone, using an abundance of this
most excellent and cheapest of all cat
tie medicine.
-Caulihower Salad. Boil cauli-
flower in salted water till tender, but
not overdone; when cold cut it up neat
ly in small sprigs. Beat up together
three tablespoonfuls of oil and one
tablespoonful of tarragon vinegar, with
pepper and salt to taste; rub the dish
very slightly with garlic, arrange the
pieces of cauliiower on it, strew over
them some capers, little tarragon
chervil and parsley, all finely minced
and the least bit of dried thyme and
marjoram powdered. Pour the oil and
vinegar over and serve.
Cabbage Equal to Caulihower. -
Remove the outer leaves from q solid,
small-sized head of cabbage, and cut
the remainder as fine as for slaw. Have
on the fire spider or deep skillet, and
when it is hot put on the cut cabbage,
pouring over it right away a pint of
boiling water; cover closely and allow
it to cook rapidly for ten minutes; drain
off the water and add half pint of
new milk, or part milk and cream;
when it boils stir in large teaspoonful
of either wheat or rice flour, moist
ened with milk; add salt and pepper,
and as soon as it comes to boil, serve.
Cucumber Pickles.-A correspond
ent of the New York Times says: The
thing is to make them green, and to
do it without introducing any salt of
copper. The way to get the color is to
extract it from some vegetable sub
stance. The way set about making
my pickles is as follows: l have nice
small cucumbers picked, which wash,
lay in dishes, and sprinkle them
with salt, into which l have
ground up piece of alum, not any
larger than the end of the little finger.
After these have remained in the dish
for week, put them into stone jar,
having wiped them, and on this pour
boiling vinegar. When they are filed,
| put on top of the jar cabbage leaves,
and on that place clean stone, to
keep the pickles down. If after day
or two, my pickles are not green, l
decant the vinegar make it hot-not on
the holland repeat the process, with
fresh cabbage leaves. If not at the
first trial, at the second the pickles have
a nice color. For seasoning when |
boil my vinegar, for every quart put
in muslin bag half ounce of allspice
mace, whole black pepper and mustard
seed.