Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-03-05
FARM AND PRESIDE.

Oats supply more nourishment and
flcsh-making material to horses than
any other food; but oats alone are not
conducive to the best results. Mixed
food is best.
The best remedy for the sting of a
bee, wasp or hornet is liquid ammonia,
and nothing will equal its dilution in
water in allaying the irritation caused
by mosquitoes.
Plants in flower pots.--The use OF
mustard water for destroying insects in
the soil of flower pots has been recently
recommended-a tablespoonful of mus.
tard to a gallon of water.
Where animals are allowed to feed
in grass lots until the whole is gnawed
closely no hay can be depended on the
succeeding season, unless a liberal top
dressing Of some sort of fertilizer is ap-
piled.
To cure gals on the shoulders of
horses: At morning, noon and night
wash the shoulders well with water,
and apply thoroughly with a feather
six drachms of iodine dissolved in q
half pint of alcohol.
-Buckwheat straw, which heretofore
has been considered of little value, has
of late been utilized by some of the
Western farmers by chopping it fine
and adding meal to it. A small guam
tity fed to stock occasionally would be
relished, no doubt.
Frosted silverware or frosted orna-
mentatiOn on plain silver should never
be cleaned with powder, but only with
a soft brush and strong lye, accompa-
MED by frequent rinsings with soft water.
After the frosted parts are perfectly
dry the polished parts should be rubbed
carefully with powder. - Harper'S
| Bdzdr.
Apple Tapioca. Put one cupful of
tapioca in the bottom of small bowl,
and pour over it one quart of water.
Let it soak all night. Peel and slice a
dish of good cooking apples, allowing
quarter of a pound OF sugar to
pound of fruit, and add water enough
to prevent their burning and sticking to
the bottom of the dish. Set them in
the oven to bake, and when nearly
done pour over the tapioca and return
to the oven to stand until it jellies.
Eat with cream.
--Hdrper'S Bazaar says this is nice
boiled pudding; Eight eggs, one quart
of milk, one pint of flour; add salt to
the taste, say light teaspoonful. Beat
the eggs very light, the yelks and
whites separately; the yelks should be
as thick as batter, add to them alter
nately the flour and milk, and very
gradually, beating hard all the time.
Then stir in the whites, which must be
beaten very light previously, for it will
spoil the pudding to beat the batter
after the whites of eggs are in. Wet
your pudding cloth with scalding water,
wiring it dry, flour the inside, and pour
in the batter. It requires one hour for
boiling, and, if properly made, is a
very delicate, light pudding. Serve
with any good sauce.
According to German agricultural
journal excellent cheese may be made
from buttermilk by the following proc
ess: The buttermilk, after being boiled
and allowed to stand until cool, is
placed in a cheese-form or heavy linen
bag until the whey is drained off, when
it is salted, not too heavily, and spiced
according to taste, and thoroughly
mixed. About spoonful of alcohol is
then added for each pound, and the
mass is thoroughly kneaded, and formed
into cheeses of any desired size or form,
which are dried in the air, and then
wrapped in clean linen cloths that have
previously been moistened with hot
whey, and packed in well-covered
cask, and slowed in warm place. Four
DAYS suffice to render them fit for use,
but they improve by age. The small
hand-cheeses, which especially become
very dry in winter, may be rendered
palatable by simply wrapping them,
when dry, in horse-radish leaves, and
packing them closely in a cask. They
viii be found of a very agreeable flavor
in from three to four weeks.