Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-10-10
FARM AND HOUSEHOLD.

French Bean Soup.-String some
French beans, boil them in salted water,
and when done drain and cut them in
lozenges. Make some well-Aavored
clear stock boiling hot, add the beans
TO it and serve.
Wild Grape Plea very elegant
pie may be made of wild grapes. Line
a dish with paste, fill with ripe grapes,
sprinkle over two tablespoonfuls of
sifted flour, a cup of sugar and pinch
of salt; cover and bake an hour.
Baking Meats.-In baking meat
and fish, besides keeping the bottom of
the pan covered with broth or water,
place piece of buttered paper over the
object in the pan. 1t not only prevents
it from burning, but acts as a self-bast-
ing operation and keeps the top moist
and juicy.
Professor Cook, of the Michigan
Agricultural College, from the exam
ination of the crops of birds, extending
through long time, and with many
species gives it as his opinion that
nearly all our birds, not excepting rob-
in, jay and grackle, are the farmers
efficient aids and worthy of his foster
ing care.
On any land where there is an
abundance of undecomposed vegetable
matter, lime is of special value to liber-
ate the plant food. Lime acts as stim-
ulant in facilitating decomposition, but
on land poor in organic matter it is of
little value and is not worth the cost.
Lime of itself will, in time, make the
best land poor unless it is constantly
supplied with organic matter, as for ex-
ample, barnyard manure.
Salt for Hogs.-Hogs require a
moderate quantity of salt, but they can
not use as much as a sheep without in
jury, because of the different character
of their intestines; the swine's stomach
is small, and is easily affected by acid
substances, while the sleeps paunch
is large, and large quantity of salt
may be eaten with impunity, as it is
largely diluted by the half liquid con-
tents. Half an ounce of salt may be
given occasionally to each hog, separ-
ately--not when in bunch-otherwise
some will take too much.
Old Maids Pickles. .--One small
head cabbage cut fine, six large onions
sliced, one ear green corn sliced, one
dozen green tomatoes sliced, one-half
dozen ripe tomatoes sliced, one pint
radish pods, green; two ripe cucumbers
cut small, two green cucumbers cut
small, thirty small green cucumbers
used whole, one teaspoonful turmeric,
twelve green peppers used whole if
small, three cents worth of cloves, one
eighth of apound ofground allspice, one
eighth of pound of ground cinnamon,
one eighth of pound of mustard seed,
one-eighth of a pound of pepper corns,
one-half pound brown sugar, one quart
of good cider vinegar, one root of
chopped horse radish. Boil the vine
gar, sugar, spices and turmeric, and
pour hot over the pickles, having
brought them to a scald in weak vine
gar.
Spreading Manure can be
no waste in spreading manure at this
season as fast as it is made. There is
more danger of waste by keeping it in
the yard, exposed to the air and to the
washing by frequent rains. From the
time that the manure is dropped until
it is spread upon the land, it is subject
to waste by gradual decomposition.
When spread upon land it losses moth
ing by decomposition, for the soil alb
serbs every portion that is liberated
by the process, and is washed into the
soil by rains. 1t is, therefore, advisa-
bic to spread manure, if it is needed,
upon meadows and plowed ground as
it is made, both at this time and during
the winter, without fear of loss from
evaporation. 1t has been the practice
of good farmers, for some years back,
to keep the manure on the surface, or
as near to it as possible, and top-dress-
ing is now substituted successfully for
plowing in in many parts of the coun-
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