Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-01-17
Farm AND HOUSEHOLD.

To Bone Birds.-Begin to bone any
bird by first taking out the breast-bone,
when you will have sufficient space to
remove the back with sharp knife and
then the leg bones; the skin must not be
broken but the meat of the legs must be
pushed inward.
TO Clean Carpets. Take pail of
cold water; add to it three gills of OK
gall. Rub it into the carpet with soft
brush. II will raise a lather, which
must be washed off with clear cold
water. Rub dry with clean cloth.
Plum Pudding. g.-Time three hours;
six ounces raisins, six ounces currants;
six ounces read-crumbs, six ounces
suet; half a nutmeg; little lemon peel;
five eggs, half q wine-glass of cider;
mix these ingredients together and put
the pudding in mold and bake it.
-TransparentPu Pudding. Eight eggs,
half pound butter, half pound sugar,
and some nutmeg, puff paste. Warm
the butter and mix 1t with eight eggs
well beaten, the sugar powered and the
nutmeg grated. Put it over the fire
and stir it till the thickness of batter,
then put into basin to cool. Put a
puff paste around the edge of a dish,
pourin the ingredients and bake it in II
moderate oven.
-Molasses Lemon Pie.-Peel and
take the juice of six lemons, four cups
molasses, two cups sugar, four table,
spoonfuls flour, two cups water (boil-
ing), take the peel of three of the lem
ons, put in cold water, set on the fire
till it comes to a boil; change the water
three times; this will remove the bitter
ness; chop this peel with the pulp OF
the six lemons after they have been
squeezed; put all together.
Hams that obtained a premium in
Kentucky were cured after the follow
ing recipe: Mix two and a half pounds
saltpeter, finely powdered; half bushel
fine salt; three pounds brown sugar
half a gallon of molasses. Rub the
meat with the mixture; pack with the
! skin down. Turn over once a week
and add little salt. After being down
three or four weeks take out, wash and
hang up two or three weeks, until it is
dry. Then smoke with hickory wooC
three or four weeks; then bag or pacl
away in cool place-not a cellar-ir
chaff or hay.
Roast Fowl.-The German Way
Truss the fowl for roasting, stuff the
breast with veal stuffing, and fill the
body with chestnuts boiled tender
peeled and roasted; spit it, and put i
to roast at brisk fire; have a dozer
more roasted chestnuts peeled, stem
them in pint of gravy, season it witt
pepper and salt, and thicken it with ;
| IS a1 IN hni
it is smooth; fry half dozen sausages
pour the sauce into the dish, place thu
fowl into it, and the sausages arounC
the fowl; garnish it with slices of lemon
"A serious mistake is made by farm
ers in attempting to cultivate too mucl
land. Any one attempting more thar
he can perform must break down. be
sides it is a great foe to good work
crops are run over hastily and slovenly
nothing prospers as it should becaus
it does not receive the attention i
should, and energy is wasted in at
tempting to grasp what cannot be held
Do not overcrop. Calculate your fore
and deduct a tenth at least for weathe
and other contingencies. 1t is a mis-
take tc expect to succeed at farmin,
without plenty of good, honest work
Some men may have made money with
out work, but no farmer ever made
crop without a good deal of this indis
pensable article. Some men try t
shirk as much of it as possible, but tn
result invariably is, crops and none
shirk them and in harvest they hav
little to reap but disappointment. Don
delude yourself into the mistake tina
corn, potatoes and beans will grow un
less somebody stirs the soil and keep
down the weeds. You must know tina
work pays in proportion as it is homes
and thorough.