The Osceola times., 1879-11-15
HOME TOPICS.
Grape Vines In Pots--Watermelous ai
Chrlstmas--Reed Bird Dumping
--How to Cure a Cold,

--hoW 10 cure Cold,
etc, etc.
Speaking on the culture Of grape-yines
in pots, as practiced in England and 9TH.
er European countries, the Rurm NeW
| Yorker says: in this country grape
culture in pots is still in its infancy;
but rs healthy, well-trained plant is a
combination of both the ornamental and
the useful, anybody who has the requi-
site facilities will be well repaid for the
extra trouble this culture may occasion,
The plants can be most easily grown
from cuttings or single buds, which
should be set in small pots in March,
and if placed in a greenhouse or hotbcd,
and gwen proper attention, nearly all
will take root. Larger pots should be
given as the growth of the plants may
require. Well-grown specimens may
bear fruit the second year. The vines
may also be raised from seeds. and thus
perhaps give rise to new and beautiful
varieties. The present is a good time
to plant seeds of Craps for cultivation
in pots. If planted as soon as
taken from the grapes, many will germi-
nate in three or four weeks. Sow the
seeds in boxes, and of the young plants
select only the strongest, which should
be transferred to small pots and trained
to stake. BY pinching back, careful
training and repotting into larger pots
and richer soil, when necessary, we may,
in three years be rewarded by Il beauti-
ful plant loaded with fruit"
HOW TO CURE COLD.
I'm tho q 80. Iov or ol;,o N c,Il ,ba,a
is a very unpleasant sensation of chilli.
ness. The moment you observe this, 90
10 your room and stay there; keep il at
such temperature as will prevent this
chilly feeling, even if il takes hundred
degrees of Fahrenheit. In addition, put
your feet in water half-leg deep, as no,
rs you can bear il, adding hotter water
from time to time for Il quarter OF an
hour, 50 that the water shall be hotter
when youtake YOU feet out than when
you put them in; then dry them thor
oughly and put on warm, thick, wooden
stockings, even if it be summer, for sum
mer colds are the most dangerous; and
for twcnty-four hours eat not an atom of
food, but drink as largely as you desire
of any kind of warm teas; and at the end
of that time, If not sooner, the cold Will
be ci!ectually broken, without any med
icine whatever-IdRs Journal Of
Health.
REED BIRD DuMPLING.
Reed birds may be good roasted or
broiled, but there is little finish about
a reed bird dumping which has it,
charms. Eugene Sue tells about
mighty hunter who, in wild boar put
turkey, in III. turkey pigeon, and in
that pigeon n ortolan; then roasted the
boar and all, threw away everything but
the ortolan, which alone he ate. Reed
bird dumplings may be like this: Take
4 reed bird and put an oyster in him.
Make dough rs for dumpling and put
him inside. Boil your dumping thor
oughly, but don't devour the dumping;
only take out the kerlel, which is the
reed bird and the oyster. 1t was an old
gunner on the Delaware river, thirty
years ago, that cooked reed birds for me
that way.-Old Times.
wATERMELoSs At CHRISTMAS.
A lady correspondent of the Evening
Star has discovered plan to keep water
melons in their natural form and flavor
for an indefinite length Of time. She has
successfully tried it in past seasons, and
MS consequence has been able 10 treat
her family to a watermelon supper at
Christmas time. The plan is an mex
pensive and simple one, and consists of
giving the melon three or four coats OF
varnish % exclude the air. She says they
not only keep from decay, but that the
flavor and sweetness are retained, and
when eaten ut Christmas or New Year
the fruit seems TO be wonderfully inn
proved in these particulars
RECEIPTS.
Grape 7dri-Line tart dish with
rich paste and bake it. Make a syrup of
half-pint of water and half pound of
sugar; when it comes to boil put in the
grapes and cook them a few minutes.
Allow them to cool in a bowl before put
ting them on pastry crust. This tart
should be accompanied by rich potato
pie.
Pumpkin Res.-To one quart OF stcHcd
add five well-beaten eggs, one
pint of rich milk, a cup of cream, table
spoonful of ginger, a grated nutmeg and
sugar and salt to taste. Line the pie
dishes with rich paste, ill and bake
in a hot oven without an upper crust.
If the heat is not equal in baking. pro-
tect the sides nearest the fire with paper
and have it a rich brown.
Calls Head Soup.-Take skinned
head, one set of feet, well cleaned, put
into pot and cover with water; let II
boil until the bones fall from ii (about
four hours); then take out the head and
feet, chop very fine, and put it back into
the pot with sweet marjoram, cloves and
black pepper to your taste; add TO this,
about fifteen minutes before taking from
the fire, some forced meat balls; should
the soup be too thin, add a little Hour
and butter rubbed together; when done,
have ready in tureen two eggs, boiled
hard ard chopped fine; one teacup OF
wine and lemon sliced; pour the soup
over them.
To Freshen Salt Eish.-Many persons
who are in the habit Of freshening mack
erel. or other salt fish, never dream that
there is right way and a wrong way to
do it. Any person who has seen the
process of evaporation going on at any
salt works knows that the salt falls to
the bottom. Just SO it is in the pan
where your mackerel lies soaking; and
as it lies with the skin side downs the
salt will fall to the skin and there remain;
when, if placed with The flesh down, the
salt falls to the bottom of the pan, and
the fish comes out freshened as it should
be. In the other case it is nearly az salt
as when put in.
STANDING Bear, the Ponca chief, is the