Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-03-05
Farm AND HOUSEHOLD.

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Salt and ashes mixed in the drink
of hogs has a great tendency TO ward
off disease. A solution of copperas
also is often useful to purge them from
worms. ...
TO Cure Cough. Roast lemon
very carefully without burning it; when
it is thoroughly hot, cut and squeeze
into a cup upon three ounces of sugar,
finely powdered. Take a spoonful
whenever your cough troubles you. 1t
is as good as it is agreeable to the taste.
Dead Animals Dead animals on
the farm should be transformed into a
fertilizer of the soil. Cover the car
casses up with sod thoroughly per-
meated with fresh lime, and let remain
year, when you will have an excellent
crop grower, worth from $40 to 1926 an
animal. .
Cream of Tartar Biscuits.
quart of flour; one pint of milk; one
teaspoonful of soda; two of cream of
tartar and one of salt Butter the size
of an egg. Mix the cream-of-tartar
with the flour, rub in the butter and
salt, dissolve the soda in teaspoonful
of boiling water, and mix all together
lightly.
Every fowl house should face the
south, and, If possible, be upon dry
ground. Any available ground, pro-
tected by groves, hedges, stone walls,
or by buildings of any kind, may be
used for this purpose. Fowls suffer
very much from cold storms and wind,
and any protection against these is
very valuable as preventive of colds
and roup.
"A good way to keep cut flowers
fresh is to lay them in wet cloths. Take
them out of the vases at night, sprinkle
with cold water, and then wrap them in
cloths made very wet with cold water.
The weight of the cloth will not crush
the most delicate flowers, while it keeps
out the air, and prevents their falling e
to pieces or opening farther.
-Corn-and. tomato Pudding. Crate
one pint of green corn; peel and slice
one pint of tomatoes; beat six eggs
smoothly with four ounces of sugar
and a teaspoonful of salt; dissolve two
ounces of corn starch in one quart OF
milk, stirring it over the fire until il
begins to boil; then add to the milk and
corn starch all the otheringredients, put
them in buttered baking dish, and
bake the pudding half an hour in 8
quick oven, without burning it.
The following method is recon-
mended for separating honey from the
comb; Put honeycomb and all into &
tin pail upon moderately warm stove
adding a tablespoonful of water to each
pound of honey. Stir occasionally with
piece of wire until the contents of the
pan are in liquid condition. Do no
allow boiling to begin. Remove tn,
pan from the fire, and set it aside t
cool. The cake of wax, to which al
impurities will adhere, may then bt
carefully lifted off with a knife.
-Potted Fresh Fish.-Clean, wash
and let remain over night in cold, suit
ed water. For six pounds of fish allow
three ounces of salt, two of groundpep-
per, two of allspice and one of doves.
Into an earthen jar put alternat layers
of fish and spice with dustof flour
and a few bits of butter. FOUR over
equal parts of vinegar and water till
the fish is we'll covered, to a tioured
cloth over the top to prevnt the steam
escaping and bake five h,urs. Let re-
main until cold, then cu'in slices.
To Cleanse Bottles-Dissolve one
ounce of chloride of line in one quart
of water, and fill thu bottles with the
liquid; set them asi.e for several days,
ard rinse them wdl with water. The
water of the chlnride of lime can be
used several tins. For bottles which
are not very dizzy, use one part of mu-
riatic acid dilited with three parts of
water. Sawdist put into bottles, and
some water idded, will clean well, es-
pecially sun bottles as have contained
oil.
Cheese Polenta.-Mix one pound
of yelloY meal to a smooth paste with
one pint of cold water; stir it into
three plnts of boiling water with one
oune of fat and four ounces of dry
cheese grated; salt the polenta to taste,
beat it smooth and boil it slowly for
half an hour, stirring it occasionally to
prevent burning; then put it into a
creased baking dish, put a teaspoonful
of fat over the top, and bake it until
brown in a moderate oven. 1t may be
eaten hot, or cooled, cut in slices and
fried.