Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-01-10
FARM AND HOUSEHOLD.


Let man run five miles, then stop
still in the cold zero wind for three
hours, and he will appreciate the con-
dition Of a horse in the same situation.
Fresh wood ashes thrown into the
dry nests OF pigs will effectually rid it
of vermin. II too much ashes, and the
nests and pigs are wet, it will rid them
of their hair also.
-Butterscotch.-T one pound of
sugar, three-quarters of pint of water,
and set over slow fire; when done
add one and half teaspoonfuls of but
ter, and lemon juice to flavor.
With the farmer, in his dealings
with his domestic animals, as well as
with his hired hands, there is one thing
should be placed so that he can always
find it when needed-that is patience.
--Mince Pie.-Four pounds Of boiled
beef, chopped fine and salted; six
pounds of raw apples, chopped; add
one pound of beef suet, one quart of
rich sweet cider, mace and Gin
namon, of each one ounce, two pounds
of sugar, a nutmeg and two pounds of
raisins. Bake in good paste three
quarters of an hour. T
There is no simpler or better reme-
DIV for frost bites than the following:
Extract the frost by the application of
ice water till the frozen part is pliable,
avoiding all artificial heat; then apply
a salve made of equal parts of hogs
lard and gunpowder, rubbed together
until it forms paste and very soon the
frozen parts will be well.
Cranberry Sauce for Turkey
Cranberries need but little spice. A
very little cinnamon improves it. They
need great deal of sweetening, and it
is best to stew the sugar with the ber-
ries. When cranberries are strained
and added to about their own weight in
sugar, they make very delicious jellies
for meats.
Mustard Relish.-Beat the yelks of
two eggs; stir into this three table,
spoonfuls of French mustard, one table,
spoonful of black pepper, one-half tea
spoonful of cayenne, one of salt and
also of sugar, half cup of sharp vino
gar; beat all well together and cook
until the consistency of custard. If not
thick enough, add more mustard; if
too thick add vinegar. This is nice
relish for any kind of meat.
English Plum Pudding. Take one
pound each of brown sugar, suet
! Chopped fine), raisins (stoned), Zante
currants, flour, ten eggs, one-fourth
pound candied citron (cut in small
pieces), one-half teaspoonful each of
cloves and cinnamon; also one nutmeg
grated; mix thoroughly; tie in a cloth,
giving sufficient room to rise; boil five
hours, or else divide in two and boil
two and half hours; put it in when
the water is boiling and keep it boiling
until done. This is to be served hot
with a rich sauce.
Making Cellars Secure. e.-One-tenth
of the time spent in banking up cellars
will suffice to put the foundation wall
in condition to totally exclude the
frosts from the cellar. Cellar windows
should be double, with tight-ftting
frames and sashes. These windows can
be opened on mild days in winter, es-
pecially toward the south, thus giving
ventilation a part of and light all the
time. 1t is much more agreeable to be
able to enter your cellar at any time
without light, than to go around with
lamp. A well-lighted cellar is very
likely to be a clean one, while dark
cellar is generally Gf not always) damp,
dirty, disagreeable and decidedly un-
wholesome.
To Keep Lard Sweet. When melt
ing or trying it out throw a handful of
slippery-elm bark into the kettle. AL
low no salt to be added to it at any
time. The jars in which the lard is to
be kept must be thoroughly cleaned.
If it is desired to bleach lard, it may
be done by applying mixture of BIZ
chromate of potassa and muriatic acid,
in small proportions. When trying out
the fat it should always be done in the
open air. Set large kettle over the
fire in some sheltered place on quiet
day. 1t will cook much quicker in
large quantities. Put into the kettle,
while the lard is cold, little saleratus,
say one teaspoonful to every twenty
pounds; stir almost constantly when
nearly done, till the scraps are brown
and crisp, or until the steam refuses to
rise. Then there is no danger of its
molding. Strain out into pans, and the
first will be ready to empty into crooks
when the last is strained.