Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-09-05
FARM AND HOUSEHOLD.

Cream Rice Pudding. Wash four |
ounces of rice through two waters; put |
it in bakingdish with three ounces of
sugar and a teaspoonful of flavoring;
pour in three pints of milk, and put i'm
to q moderate oven to bake one hour
and q half, or until it is of creamy
consistency. This is very delicate and
wholesome.
-Broiled Cold Meat. Cut the cold
meat into slices, and place on the grid
iron, properly cleansed, and rubbed over
with little butter. Put into a hot
dish n piece of butter the size of wal
nut, and teaspoonful of catsup; melt
them all together, and lay the meat
from the gridiron on the gravy made
by these ingredients as soon as it is
done.
Peach Pie.-Pare and halve ripe
and luscious peaches. Never use in
ferior fruit for a pie. Line your dish
with good crust and lay in the peaches,
the hollow parts up. Sprinkle on these
half a cup of white sugar, pinch of
salt and a tablespoonful of sifted flour.
If your dish is as deep as it should be
put on another layer of peaches and
half cup of sugar. Add some bits of
butter; cover and bake.
Hen Roosts.-It is q mistake to
place the poles at different nights, ris-
ing from the front, because all will
strive to get upon the highest one, and
tho weaker fowls are crowded off, and
frequently fall to the ground only to re-
peat the process, or, if injured, remain
upon the ground through the night.
Place all the poles at the same eleva-
ton, and have a separate ladder for
each. Do not have the poles and lad
der combined, for the last pole will then
be the roost, or the birds will think so
at any rate.
The Wheat Weevil. This little
pest is not, as many suppose, brought
in from the field, but works upon the
grain after it is stored. In its perfect
state it is little beetle, one-eighth of
an inch long, and has great powers of
multiplication single beetle is said
to produce 5000 eggs. The eggs are
deposited on the housed grain, and,
soon Matching, the grub eats at once
into the interior of the grain, and in
time leaves only an empty hull. Fun
igating the granary with sulphur is
remedy; the sprinkling of air-slaked
lime has been recommended. If the
granary is badly infested, it is better to
change the place of storage for a year
or two, and starve them out.
Warts are excrescences growing
from the skin into which nerves and
veins sometimes penetrate, and they
then become vascular and sensitive.
The cause cannot be satisfactorily given,
but in many animals they are constitu-
tional and seem to accompany a scrofu-
lous condition in which there are de-
posits of abnormal matter in the bones
and in the cellular tissue and the skin.
| The only remedy is to destroy the warts
by causticS, when they are fiat, and by
tying waxen thread or wire ligature
! tightly around the base when they are
long. Unless they cause trouble or in
convenience, they are best let alone. If
they are to be removed, this should be
done when they are small.
Hay in bulk varies in weight in
proportion to its kind, condition of ripe
ness, and its compactness. Clover,
red-top and light meadow hay, cut
when nearly ripe and put up in stacks
of four or tlve tons, will measure 700
cubic feet for ton. Timothy of SINH
lar character and condition will meas
ure 500 feet to a ton. Half timothy
and half clover will measure about 600
feet. Dead-ripe common meadow hay
will measure 900 feet for ton very
frequently; this kind is very uncertain
and is of so little value that it does not
mattor much how large quantity goes
to ton. Much depends upon the COM
pactness.
Chicken Saute.-After thoroughly
cleaning two young and tender chick
ems, rather older than broilers cut them
into quarters; crack the main bones
with potato masher, or meat FOUNDER;
fiatten the quarters slightly, and lay
them into sGutoir, or frying pan;
pour over them four ounces of melted
butter; salt and pepper in quantity to
suit the taste. Cover the pan closely,
put it over a quick fire, and fry a deli
cate brown on both sides. When we'll
browned-but not too dark-drain off
most of the butter; dredge ever the
chicken half an ounce of flour; mingle
it all well with the chicken, and then
pour over pint of sweet cream. Shake
the SGutoir, or frying pan, for while,
to mingle all we'll together and prevent
burning; then cover closely, and let it
stew slowly for ten minutes. When
done, take up the chicken neatly, and
put into hot platter; put half table
spoon of butter and half the juice of
lemon to the gravy in the frying pan;
shake well over the fire, and then pour
over the chickens. Dress with finely
chopped parsley, and serve hot.