The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-09-04

hay and grain that his farm p~roducesi
That instead Of selling the raw commod.
tiles, he can, by putting them into these
articles, get much better returns for his
products? His study should be, how to
transform the raw products OF his farm
into something that is concentrated and
that will bring him most money. What
he raises has to go TO some market. BY
~condensing it, little freight will have to
be paid, and thus much viii be saved.
A farm is not only a farm; 1t is, or should
be, a factory for changing the raw pro-
ducts into articles of general consump-
ton, that have a commercial value the
world over-that are Of the best quality,
that keep well and sell we'll, and bring
prices that will pay well for the skill,
labor and capital employed in producing
them.
How 10 Cure Ripe Hay.
Hay that has been cut late may be
improved by curing i. in the cock in
stead of drying it in the sun. Being
comparatively dry when cut it is very
soon cured; and il put up in cocks as
soon as it is thoroughly wilted, it will
heat and steam and become much soft
ened, and will remain greener than if
sun-dried in the swath.
Domestic Hints.
RICE CAKEs.-Boil a cup Of rice very
soft; mash it fine; add a pint of milk
and three eggs; stir in a little -four,
butter the griddle, and turn on the bat
ter in small cakes. Serve with a little
nutmeg and fine sugar.
To WASH OHINTz. Make a lather Of
the best soft soap, add one tablespoon
ful Of vinegar and a pinch of salt to
every quart, a larger proportion to rims
ing water; rinsing quickly and the colors
will be as good as new.
TOMATO CATsUP.-Half O bushel OF
ripe tomatoes, quarter of an ounce each
Of ground mace, ginger, cloves, me-
eighth of IN ounce of cayenne pepper,
one and a third gills Of salt, one head Of
garlic. Boil the tomatoes until quite
soft and strain through a sieve. Cook
until reduced to one-third; add all the
ingredients; then boil half an hour, cork
and seal.
SHORT CAKE.-One quart of -four,
butter size of an egg, salt, n teaspoon
full Of soda, two teaspoonfuls Of cream
of tartar. Beat the egg, work the but
ter into the -four, and moisten with
sweet milk, dissolve the soda in q little
milk, add salt, put cream of tartar into
the -four, work this mixture to a paste,
pound with a rolling-pin and roll out
thin enough to split easily. Out it in
squares and bake brown.
To CLEAN BRAssEs Wash with warm
water to remove grease; then rub with q
mixture of rotten stone, soft soap and
oil Of turpentine, mixed to the consis.
tence of stiff putty. The stone should
be powered very fine and sifted, and a
quantity Of the mixture may be made
sufficient to last for a long time. A lit
tie Of the above mixture should be mix.
ed with water, rubbed over the metal,
then rubbed briskly with a dry, clean
rag OF leather, and a beautiful polish
will be obtained.
To KEEP BEEFsTEAK. - Have the
steaks cut about the usual thickness
Mix together some salt, sugar and some
finely-powered ~saltpeter. In an earthen
jar lay a steak, and sprinkle it with this
mixture; put on another, and sprinkle
the same as before; and over all turn q
plate with q heavy weight on it. This
will form a brine of its own, and the
meat will keep sweet in this way for a
long time. You can take it out to broil
in the usual way. This is a very good
recipe for people who live away from
cities.