Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-08-15
FARM AND HOUSEHOLD.

"A soft, fine, velvety skin is nearly |
always found on good COW, and a
thick, hard hide on poor one. A soft,
firm skin denotes rich milk, while a
soft, velvety skin indicates quantity of
milk.
iced Coffee.-Make more coffee
than usual at breakfast time and
stronger. Add one-third as much hot
milk as you have coffee, and set away.
When cold, put upon ice. Serve as
dessert, with cracked ice in each tum-
bier.
How to Keep n Copper Tea-Kettle
Bright. Buy five cents worth of oxalic
acid and put it in wine bottle and fill
with cold water; when dissolved, rub
the kettle with q cloth dipped in the
solution. Elbow grease is essential to
make the kettle shine, and the kettle
must be cold when cleaned.
-Turnips are healthful for horses.
They should be cut into thin slices, or,
what is better, pulped finely and mixed
with little meal and some salt. Ruta-
bagas are better than white turnips.
One quart of oil-cake meal daily will
be useful, especially in the spring, when
the coat is shedding. This may be
given with some corn-meal or other
| ground feed.
Peach Preserves. To every pound
of peaches that have had the stones and
peeling removed, add three-fourths
pound of loaf sugar, and let them re-
main over night. The next morning
pour off the sirup-that has been formed
and let it cook for an hour; then put
the peaches in, cook until the fruit is
thoroughly done, but not cooked to
pieces; put in an air-tight jar and it is
ready for use at any time.
A Sweetmeat Pudding Cover a
dish with thin puff paste, and lay in it
freshly candied orange, lemon and cit
ron, one ounce each, sliced thin. Beat
the yelks of eight and the whites of two
eggs, and mix with eight ounces but
ter, warmed but not oiled, and eight
ounces white sugar. Pour mixture on
: the sweetmeats, and bake one hour in a
moderate oven.
Root culture, says the Rural Neu
Yorker, is one of the most promising
innovations in our whole farm practice
No other product from an acre of land
will support so much live stock, pro-
duce so much meat, milk, mutton, wool
= pork, lard or manure as a well-growr
root crop, and of all the root crops the
: sugal beet is the most nutritious.
Remedy for Heaves.-A most val
liable remedy for heaves, and said to be
: a sure cure: Forty sumac buds, one
i pound of resin, one pint of ginger, hal
a pound of mustard, one pint of un
slaked lime, one pound of EPSON salts
four ounces of gum gulacum, six ounces
of cream tartar. Mix thoroughly, anC
: divide into thirty powders, and give one
! every morning in their feed before wa
tering.
! Canned Corn.-To every six quartz
J of corn take one ounce of tartaric acid
! dissolved in boiling water; cut the corr
= = from the cob, and put in sufficien
, water to cook; put the acid in while thu
; corn is cooking; when done seal IL
glass cans; to prepare for the table
pour off the sour water and save it; pu
in enough fresh water to the corn t.
cook it; for every quart of corn add on
: small teaspoonful of saleratus, and lie
it stand a few minutes before cooking
while cooking put in teaspoonful o
sugar; if the corn turns yellow, to-
: much saleratus has been used; pou
| back some of the sour water till it turn
: white again; season with salt, cream
butter, and pepper, same as fresh corn
q Preserved Roses. Follow these di
4 rections closely and you will have al
o excellent preserve of them for the win
y ter: Get a Dundee marmalade-jar, O
Z some vessel that is the same diamete
= at the top as at tho bottom. so that tn
q contents may turn out easily; put
Y layer of sugar (granulated) on the bot
3 tom of the jar, then layer of rose
q leaves, then a layer of sugar, then
!. layer of rose-leaves, and so on till tn
/ jar is full, only let the last layer or to
S be of sugar; when full, paste white pc
e per over the top, then good stout pape
: over that, so that it will be quite all
f. tight; let it stay so in a cool place I'll
Is fall or winter; then when you want
: use it turn out on a dish and cut up
v serve. The oil in the rose-leaf crysta
K Lies the sugar and gives the eye an
Is palate a rare confectiOn.