Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-09-26
FARM AND HOUSEHOLD.

To clean mica in stoves-Take
equal parts of vinegar and water; wash
when a little warm; wipe with q dry
cloth.
Apple Custard-Take a half cup of
melted butter, two cups sugar, three
cups stewed apples, four eggs, whites
and yelks separately beaten. Bake in
pie plates in bottom crust.
Strawberry plants can be set out in
September, and produce fair crop the
following summer, provided they are
good, strong plants and well planted
and watered in case the weather proves
dry.
The reason, says contemporary,
that the sweet potato keeps so poorly is
because, in place of the starch principle
in the common potato, it contains a
large percentage of soluble sugar. The
probable reason is that the sweet potato
will not stand damp atmosphere.
When kept warm and dry it keeps per-
fectly.
-Moore's Rural chronicles the sue
cessful result, during the past year, of
an experiment which is not new-culti-
waiting Lima beans without poles, by
simply pinching off the ends as soon as
they showed disposition to vine. This
caused the plants to assume the form of
a thick-set bush, and they were "nearly
as productive as when allowed to climb
as nature designed"
"A Cure for Calls Dissolve six
drachms of iodine in half pint of alco-
hol and apply it on the sore with
feather as soon as the collar is removed,
and when at rest, twice day, morning
and evening. The article should be in
the stable of every farmer, as it is an
excellent application on horses when
the skin is broken by kicks or other
accidents, and is sure cure for splints
if used in a proper manner.
In Normandy, cider is said to be
preserved by putting about half bot
tie of sweet oil in the cask and plug
ging the bung with wad of cotton.
The oil being light cannot combine with
the cider, but forms thin covering
which prevents the oxygen of the air
coming in contact with it. The cotton
filters the air entering as the cider is
drawn off, so that no insects or impuri-
ties can pass. Cider in bottles is put
in cellars, the bottles being covered
with few inches of earth, which keeps
the cider at an equable temperature,
and prevents the bottles from bursting.
Cold Meat Turnovers Make the
dough as for soda biscuit, roll thin and
cut round as large rs you like. In this
put any kind of cold, fresh meat or
game, chopped fine and well seasoned
with catsup and sweet herbs, moistened
well with melted butter and cream.
Lay the meat on one side, turn over the
other and pinch down the edges. They
can be baked in the oven or fried in hot
lard like doughnuts, and are very good
hot or cold. Salt and pepper to the
taste. These are very nice for picnics,
should be baked, as they keep fresher
than those fried in lard.
"A cave for the root products of the
farm is better than storing them
in the cellar of the dwelling. This will
free the dwelling from the unwhole-
some gases of decaying vegetables. For
such cave it is not necessary to dig
into hillside. A good plan, and one
often used, is to dig cellar about three
feet deep and plank up above the ground
about five or six feet Slabs from a
saw-mill will answer for this purpose,
and for roofing. Cover the roof and
sides with earth thrown from the cellar,
giving the side toward the north an
extra protection. If this covering is
sodded completely it will be more eff
fective and durable. Make the entrance
door double and fill the space with cut
hay, straw or sawdust well packed.
Picking Grapes.-Take grapes
fresh from vines, pick them from the
stems without breaking; then put them
in your jar; for seven pounds of grapes
take one quart vinegar, three pounds
sugar, one tablespoonful whole cloves,
and the same of cinnamon bayk; boil all
together a few minutes; then let it cool
until you can bear your finger in it,
pour over your grapes, turn a plate
over them, set them in cool cellar and
they are done. Do not cook the grapes,
nor heat the pickle over; if properly
prepared will keep year, and be as
plump and fresh as when picked from
the vines. Do not disturb them for a
couple of weeks, and then when you
taste them you will be paid for all the
pains you have taken with them. These
are of more value than all the strength
ening bitters, wines or appetizers. The
pickle is splendid for mince or vinegar
DieS