Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-01-31
FARM AND HOUSEHOLD.

Waterproof Coating for Cotton or
Linen. Boiled linseed oil, containing
about an ounce of the oxide Of manga
nese, or litharge, TO the quart, will
make an excellent waterproof coating
for cotton or linen cloth. Put on sew
eral coats with brush, and allow each
to dry perfectly.
Barley Pudding.-To q pound of
pearl barley, well washed, add three
quarts of new milk, half o pound of
double refined sugar, and nutmeg
grated; then bake it in a deep pan. Re-
move 1T from the oven; beat up six
eggs; mix well together; pour it in
buttered dish, and bake it again fol an
hour.
Orange Snow.-Dissolve an ounce
of isinglass in pint of boiling water;
strain it and let 1t stand until nearly
cold; mix into the Juice of six or seven
oranges and of one lemon; add the
whites of three eggs and sugar to taste;
whisk the whole together until it looks
white and like sponge; put it into a
mold, and turn it out on the following
day. .
-Quinsy, common in hogs that are
exposed to cold and damp, is an in
flammatiOn of the throat, with swelling
of the glands, and if this is excessive,
there is danger of suffocation. To pre-
vent it, keep the pigs warm and dry.
Treatment of the disease: rub mustard
paste upon the throat, put the pigs in
q warm place with plenty of dry bed
ding, and give warm linseed or oat-
meal slops. .r
"A Method for Keeping Sausages. -
Partly cook them, place them in earthen
pots as you fry them, and pour the fat
over them; If not enough, melt lard
and pour over them until entirely
covered. 1t is best to have small
pots that will hold enough for one
or two meals; then you can
warm them, and take the sausage
out without breaking. Leave them un-
covered several days, until they are
perfectly cold, then tie them up tightly
and keep in the cellar.
Saratoga Potatoes. Peel and wash
the potatoes, and cut them in thin
slices. This may be done with the slaw
cutter; lay them in cold water until
wanted, then take them out and wipe
them by putting them in towel and
lightly rubbing them; have in a frying
pan on the fire sufficient lard TO swim
the potatoes; when boiling hot drop in
a few at time, and let them brown;
then lift them out with a fork so as to
drain off the fat set them in the oven TO
keep hot; if properly done they will be
crisp and brown.
Breakfast Pudding The requi-
sites are two pounds of flour, four eggs,
ger, caraway seeds, citron, half pint
of cream, some milk, and little yeast.
Mix the butter with the flour, beat up
the eggs, add the cream, put ginger,
caraway seeds, and citron to taste, then
three teaspeonfuls of yeast; and milk
enough to make it of right thickness.
Beat all thoroughly together with a
spoon, set it before the fire to rise, and
when it has risen, drop it in cakes upon
the tins and bake them.
Prof. Wilkinson, of Baltimore says:
81 conducted an agricultural school
and experimental farm for eight years,
and experimental with feeding cooked
and uncooked food of every description
used for COWS, horses, swine, working
and fatting cattle and poultry, and
carefully noted the result, which was
in all cases very renumerative; SO much
much so that even with defective, in
convenient and expensive apparatus
used-for want of better-in steaming,
manipulating and feeding, found there
was an average profit of at least 25 per
centum, that is, in feeding the variety
of animals named; but in feeding milch
COWS in cold weather with warm
steamed food of every description,
there was profit of over 80 per centum
when the animals were kept at prop
er temperature and fed with proper
proportions of nutritious food"