Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-06-27
FARM AND HOUSEHOLD.

Roasted Pigeons, s,-They must be
fresh and we'll cleaned; butter and pars-
ley may be served with them; but pars-
ley alone as stuning is by no means
so palatable as veal stufiing, or one
made with veal, bacon fat, and bread
crumbs soaked in milk, and well sea-
soued
To Perfume Linen. -Rose-leaves
dried in the shade, or at about four
feet from stove, one pound; cloves,
caraway-seods, and allspice, of each
one ounce; pound in a mortar, or grind
in mill dried salt, quarter of a
pound; mix all these together, and put
the compound into little bags.
1t is a good plan to cut a quantity
of hay very early-say in June-and
store it as green as it is safe to do so.
Reserve this for winter feeding for
milch cows. The quantity of milk will
be greater as long as this hay lasts.
Hay that is cut when over ripe is very
poor feeding for milch cows.
Cabbage. 1t is the larvae of the
cabbage insect that produces club root.
In soils impregnatod with shells club
root is never seen; hence it follows that
lime is destructive to this pest. Flour
of bone has been found the most profita-
bic application. This must be applied
to the soil after plowing and thorough
ly narrowed in.
Seeds. Your ground may be good,
your fertilizers may be of the best, your
and yet if your seed is not very good
you will not raise fine crops. If you
do not raise your own seed and careful
ly select it, you make great mistake
in purchasing too cheaply. Get good
seed and pay fair price for it.
Beef Omelet.-Three pounds beei
chopped fine, three eggs, beaten, six
crackers rolled fine, one tablespoon
salt, one teaspoon pepper, one table.
spoon melted butter, sage to taste, mix
well; make like loaf bread; put lit.
tie water and bits butter into the pan
invert another pan over it; baste the
omelet occasionally; bake an hour anc
a quarter; when cold slice thin.
To Clean Head and dClothes-brushes
Put tablespoonful of pearl-ash into
a pint of boiling water. Having fast.
ened bit of sponge to the end of 8
stick, dip it into the solution, and wash
the brush with it, carefully going in
among the bristles. Next pour over il
some clean hot water, and let it lie z
little while. Then drain it, wipe ant
dry it before the fire.
Sweet Omelet.-The yelks of two
eggs, the whites of three more,
tablespoonful of sugar; small pinct
of salt and half an ounce of butter
Put in one dish the whites of the eggs
the yelks in another, with the sugar
and extract. Beat and mix well together
until it resembles cream. Then whir
the whites of eggs to stiff froth. Be
fore mixing with the yelks melt half AT
ounce of butter in pan and then miS
| altogether; place the omelet pan and
| plate on the stove for one minute anC
then into the oven for five minutes
When done turn it upside down anc
eat quick.
How to Make Choca.-This drinl
is much liked by Californians and il
| prepared as follows: Crate two ounce,
of chocolate, put it on the fire with {
gill of water, stir it, and when quit,
melted and rather thick add very slow
ly half pint of boiling milk; do not al
low it to boil after the milk is added
have ready one pint of cafe au lait
made by mixing one teacupful of very
strong coffee with one cupful of boiling
milk; now take the vessel containing
the chocolate in one hand and tn,
coffee in the other, and pour them int,
deep bowl very slowly, and suga
and serve instantly. This is delicious
beverage.