The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-10-23
FOR THE FARMERS HOUSEHOLD.
Household Hints,

MAKING VINEGAR. Mix five quarts Of
warm rain-water with two quarts of New
Orleans molasses and two quarts of Ii.
quid yeast. In a few weeks you will
have strong vinegar.
Ham ToAsT.-A nice supper dish:--
Toast small slices of bread half an inch
thick, CRATE or mince some' lean ham,
mix it with the yelk Of an egg and some
cream, season with nutmeg, warm and
spread the meat over the toast, brush
yelk OF egg over the top and brown in a
Dutch oven before serving.
SQUASH PIE.-Stew the quash as usual
with a little salt; rub it through a colan-
der and have it perfectly smooth; mix
the squash with sweet milk if you have
cream it will be better; make it about as
thick as batter, adding the yelks of two
eggs; sweeten with pulverissd sugar to
taste; favor with rose. water or with nut.
meg; line n pie'dish; fill with squash,
and bake for half an hour; if you do not
want q pie make fritters, and f. y brown
with good butter; when about to serve,
sprinkle a little sugar on them; squash
does not require much s%weetening.
SooToH BROTH Two pounds OF the
scraggy part of the neck of mutton; cut
the meat from the bone and cut off ali
the fat; cut the meat into small pieces;
put into q soup pot with one large slice
OF turnip, two carrots, one onion, n
stalk Of parsley one.half cup Of barley,
three pints of water and boil gently two
hours. On the bones put one pint of
water, boil two hours and then strain on
the SOUP. Cook one spoonful of -four
and m OF butter together until per-
fectly smooth, then stir into the soup
and add one t|easpoonful of chopped
parsley. Season with salt AMI pepper.
POTATo SALAD.-Cut ten or twelve
cold boiled potatoes into slices from a
quarter to half an inch thick; put these
ntothe salad bowl with four tablespoon
fuls Of vinegar and six OF best olive oil;
also a t%eaepoOnful Of minced parsley, or,
if that is not %seasonable, the same guam
tity of celery seed. NIX to O smooth
paste the yelks of six hard boiled eggs
with O little water, and add also a mus
tard spoonful Of mixed mustard. Add
pepper and salt to your taste, stir it
about, and let it stand an hour or so be-.
fore eating. It is we'll to add some bits
Of cold chicken or turkey, and you eau
garnish either with rings of the white of
egg or any kind of pickle you choose.
Pork or Bncont
1t is often a question with farmers
whether to sell their hogs in the fall as
pork, OF convert them into bacon, to be
reserved for a better market during the
Year, This will depend, In part, upon
the locality of the farmer. As a general
rule, if he lives q considerable distance
from market, then bis chances for profit
in baooning his pork are greater, be-
cause he not only allows himself more
time and opportunity to obtain better
prices, bnt secures a considerable reduc-
ton in the cost Of transportation, Most
farmers are accustomed to put away
pork enough TO serve their families the
entire year, and in doing SO are supposed
to secure their meat at less cost than to
sell il as pork aud buy their bacon. If,
therefore, the practice holds good in
such case, why should it not hold equal
ly good with all the hogs he has to kill ?
IL is true, the answer to this question is
somewhat conditional; but then it may
be assumed as generally true that the
farmer who bacons his hogs has q much
better margin for profit than he who
sells his animals in the shape OF pork.
Again, we have known men TO make II O
business OF purchasing pork in the fall
for the purpose Of converting il into ba-
con, and made money by the operation.
Aud il these men could afford to pay
cash for tho article and then make it
profitable to convert it into bacon, IL
does seem to us that a farmer is acting
unwisely who would thus surrender a
part OF bis Legitimate profits By selling
his hogs as pork,