Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-02-13
FARM AND HOUSEHOLD.

AAAnAA hAN0 AV0btAVhON
For damp closet or cupboard,
which is liable to cause mildew, place in
it saucer of quicklime, and it will not
only absorb all apparent dampness, but
sweeten and disinfect the place Renew
the lime once fortnight or as often as
it becomes slaked.
Flannel Cakes. To quart of milk
add sifted flour enough to make good
batter and one teaspoonful of salt.
Then set the same as a sponge over
night with three tablespoonfuls of yeast.
In the morning add one tablespoonful
of melted butter and two eggs well
beaten.
To Stew a Fresh Tongue. e.-Put a
fresh tongue in water sufficient to cover
it, and let it simmer six or seven hours.
Skim the gravy well. Half an hour
before dishing it add wineglassful of
walnut catsup, little mace, and few
cloves to the gravy, and stew them
awhile together. This is an epicurean
dish.
--Rhubarb. This plant is gross
feeder and requires very rich soil. In
making new beds plow under at least
thirty cords of manure to the acre.
Give heavy top dressing of fifteen
cords to the acre in the fall, after the
leaves have been killed by frost, and
cover by running small plow lightly
between the rows. In the spring cul-
tivate once or twice and hoe to keep
down the weeds.
The flow of milk will be greatly
| increased if water with the chill taken
lsH 1,.zN IS a., ,,l, ,.l Ls.
given to each COW two or three times
daily. Cows will drink very little in
winter if they are compelled to drink
ice cold well water, and the little they
do drink will decrease their milk.
Make all their food as soft as possible
by adding warm water and the increase
of milk will pay for the extra trouble.
The same treatment that will de-
| stroy Canada thistles and other weeds
with creeping roots, will destroy milk
weed. IL there are comparatively few
cut them off as fast as they reach the
surface; or put few drops of sui
phuric acid from a stick on the points
of the young plants. If very numerous
and extensive it may be cheapest to
summer fallow the ground thoroughly
one season, blowing so often that none
will ever appear above the surface, a
treatment which some farmers have
adopted with entire success.
Baked Cabbage Balls. Boil whole
a large, firm cabbage in salt and water
till tender enough to eat, but not fall to
pieces; lay in cold water till ready for
use, or until cold. Take the leaves
from stalk without breaking them, lay
three or four together on table till you
have several piles. Fry an onion, chop
fine with rest of cabbage leaves, season
lightly with salt and pepper, mix in
pound hig hly.seasoned sausage meat,
make into balls, lay on your cabbage
leaves; roll the leaves around them, tie
firmly with soft string; lay in baking
pan with half pint gravy; bake twenty
minutes in moderately hot oven.
After experimenting with kerosene,
sulphur, and nearly everything else,
have come to the conclusion, based
upon facts, that gas tar (coal tar) is the
best preventive of scurvy and lice
among poultry that have discovered.
For cholera and other maladies, be-
lieve the tar to be prophylactic. The
parts of perches, nests, ETC., which come
directly in contact with the fowls
should be painted with boiling tar
This will set in an hour, and will not
soil at all. All parts such as under the
perches and under the nests, etc.
should be well painted with the raw
tar. Tar lasts much longer as disin
fectant, deodorizer, insect destroyer,
etc., than anything else. Twice yeal
is an amply sufficient application fol
all purposes, and pays well. Kerosene
will kill all insects and be otherwise
useful, but it evaporates so quickly tha
it must be used at least once q week.
Cor. Country Gentleman.
-Bouillon and Bouilli.-Choose s
piece of round of beef of about foul
pounds; there must be some little fa
upon it. Have about pound of leg o
beef and some beef bones. Put the les
of beef and the bones in pot with foul
quarts of cold water. Cut two carrot!
and two turnips in four; also two leeks
one onion, one grisset of garlic, ;
small piece of parsley, and a handful
of salt. Let it boil slowly for three
hours. Then put in the piece of rounC
of beef, and let it boil for three hourl
more, and slowly; remove the piece o
round of beef, and eat plain. Strair
the bouillion, and put in rice or yer
micelli. Before serving take piec'
of sugar, put it on a spoon. The reason
why the piece of round of beef is pu
. in last, is because it would be over
done and tasteless if cooked for tn,
whole six hours.