Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-09-12
FARM AND HOUSEHOLD,


One pound Of copperas dissolved in
four gallons of water, poured into
sink a few times, completely destroys
offensive odor. A good deodorizing
agent TO scatter about premises af-
fected with any unpleasant odor, is a
mixture of four parts dry ground.
--Cramp In the Stomach. Opium
and other powerful remedies often fail
to relieve oramp in the stomach. Hot
water, sweetened with brown sugar
and taken freely, rarely fails to relieve
this painful trouble. Sweet remedies
are always most desirable, as they do
not disorganize the system or cause re-
action.
How to Make Sorghum Vinegar
Throw the skimmings as taken from
the pans into open barrels. Leave ex-
posed to sun and rain. At your con-
venience before freezing, remove the
heavy scum; warm, strain and barrel
the clear liquid, rejecting the sediment;
and add ten to fifty per cent. of soft
water, and few strips of brown paper,
smeared with heavy sirup. Expose
somewhat to the air and keep from
freezing.
Halls journal of Health says: Win
ter or summer, nothing better can be
worn next the skin than a loose, red,
woolen flannel shirt; red,. as white
flannel fulls up, mats together and be-
comes tight, heavy and impervious'
woolen, not cotton, because that merely
absorbs the moisture from the surface,
while (woolen) flannel conveys it from
the skin and deposits it in drops on the
outside of the shirt, where it is soon
dried without injury to the body.
Tomatoes While this vegetable
is in season do not forget that it may be
cooked in many different ways, among
the most delightful of which are broil-
ing and frying. Choose large, firm and
not over ripe tomatoes, cut in slices
nearly an inch thick and broil over a
clear fire. If the slices are to be fried,
dip them in flour and fry in butter.
Sprinkle with pepper and salt and lay
them in dish containing little melted
butter. Cover and let them stand in a
warm place for five minutes before
serving.
How to Clean Blankets. Put two
large tablespoonfuls of borax and a
pint bowl of soft soap into tub of cold
water. When dissolved put in pair
of blankets and let them remain over
night. Next rub them out and rinse
thoroughly in two waters and hang
them to dry. Do not wiring them. The
recipe will also apply to the washing OF
all kinds of flannels and woolen goods.
1t is equally useful in washing lace cur
tains and mosquito bars. Remember
not to wiring the article washed, and in
variably use cold water.
Potato Salad.-A lady sends to an
exchange the following novel method
of making potato salad. 1t may please
the palates of those who object to the
use of salad oil: Take cold boiled pota
toes and raw onions, about four pota
toes to one onion; slice very thin, a:
thin as you can, in layers in your dish
thick layer of potatoes, a thin one Of
onions. On each layer of onions
sprinkle salt and pepper to taste. Wher
the dish is full, moisten with good
sweet cream, stirring them all together
Then pour over strong, hot vinegar, in
which some butter has been melted
stirring again, but not too much. A
little practice will teach how much
cream, butter and vinegar to use.
Cooking Meats.-It is generally
conceded that the French beat all the
balance of the world in the prepara
tion and cooking of meats. A leading
feature of their manipulation consist:
in keeping the meat for day or two
according to the weather, that it may
lose the toughness always possessed by
meat when fresh killed. The old her
killed upon the farm, and put into the
pot or oven as soon as it can be go
ready, requires one-third more cooking
than if nicely dressed and put away
first putting few Jumps of charcoa
inside after cleaning it well, keeping il
for a day or more, according to the
weather. But the very opposite hold.
good of butter and tender fruits. They
require no tendering," and are bes
when fresh. Meats are kept by the
Chinese quite while, in excellent or
der, by dipping into boiling water
This forms the albumen into firm
coating upon the surface, excluding thu
air from the inner parts. The meat il
then placed in an earthen vessel anC
covered with cold water, oil being
poured upon the top of the water tt
exclude all air. This plan could b,
adopted by our farmers with advantage
as the mode is simple, and requires nj
expensive fixtures.