Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-05-16
FARM AND HOUSEHOLD.


Cold Slaw.-Slice one head of cab
bage very fine; sprinkle a little sugar
and salt over it; then pound the cab
bage. For the dressing, take half tea
cup of cream, whip IL to q froth, add
to 1t one teacup of vinegar; stir this
dressing well through the cabbage.
Yorkshire Pudding quarter of
q pound of flour, with quart of water
or milk; three eggs, well beaten, to be
mixed with 1t; pepper and salt; butter
the PAM put it under the beef so as to
catch the gravy; have it in n good big
pan, so as to be thin. Cut in pieces
when served with the beef, and arrange
around the dish.
Plant root of horse-radish in an
out of the way corner; it would be
troublesome in the garden beds, as it
spreads. Grated horse-radish mixed
with vinegar is an excellent accOmpani-
ment to roast beef, and q root of it in
the pickle jar will prevent pickle from
moulding-if the vinegar is good. 1t
is put in bottles of catsup for a similar
purpose.
-Apple-bread. To one quart of
meal put one pint of ripe chopped APP
Piles, one egg, a small piece of butter,
a little salt, and fresh water enough to
form u stilf dough. The apples should,
of course, be peeled and minced very
fine. Some persons like little sugar
in the dough, but it is generally pre-
ferred without This is favorite with
children.
Young horses, when changing their
teeth are frequently troubled with in
fiammation of the eyes. This cannot
be prevented, but may be relieved by
giving a dose of eight ounces of EPSON
salts to cool the system. 1t may be
necessary to repeat this, and half an
ounce of saltpetre given daily for three
or four days may be helpful. 1t will
do no good to knock out the animal 8
old teeth, as eften advised, while it
may possibly do harm.
Snow Custard. BEAT eight eggs,
leaving out the whites of four; add
them to one quart of milk and five
ounces of sugar; have a shallow pan of
hot water in the oven, set the dish into
it, and bake till the custard is thick;
then take it out and set it away to cool;
beat the remaining whites very light,
add ahalf-pound of sugar very gradual
ly and a teaspoonful of lemon-juice.
When the custard is cold lay the whites
over the top in heaps, but do not let
them touch.
To Whiten Ivory. = Slack some
lime in water; put your ivory in the
water, after being decanted from the
grounds, and boil it till it looks quite
white. TO polish it afterward, set it
in the turner's wheel, and, after hav-
ing worked, take rushes and pumice-
stones, subtitle powder, with water,
rub it till it looks perfectly smooth.
Next to that, heat it by turning it
against piece of linen or sheep-skin
leather, and when hot, rub it over with
a little dry whiting diluted in oil of
olives; then, with little dry whiting
alone; finally with piece of soft white
rag. When all this Is performed as
directed, the ivory will look very white.
Many farmers look upon the sun
flower as simply worthless weed, and
never dream of the valuable qualities
the seeds of this plant possess. For
several years they have been used by
breeders of fancy poultry as a food for
choice birds; in small quantities, it is
mixed with other food, and the pecu-
liar properties of the seeds impart q.
beautiful gloss which no other grain
will give to the plumage of the adult
birds. For those who raise fancy fowls
for exhibition, it is essential to perfect
success that the plumage should be in
perfect condition, and to attain salts
factory results, we can recommend no
more valuable aid than judicious feed
ing of this seed. 1t has long been
known that the oil extracted from sun
Hover seeds makes dressing for the
hair which is very beneficial, imparting
a smoothness and vigor highly appre-
ciated by all who have tried it. 1t
grows very readily, and the poultry
man should not forget this cheap and
useful assistant to his labors.