Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-08-20
HOME AND FARM.

GLOSSY SKIN.-Pour In pint of brar
sufficient boiling water TO cover Il. Lo
stand until cold and then bathe the fac,
with IL, only patting the skin with sof
towel TO dry it.
NEW PAINT.-Newly painted room
are very unpleasant for many days, bu
II a handful of hay be strewn on tn,
floor upon which Is sprinkled littll
chloride Of lime, after a couple Of hour
the offensive smell will have entirely
disappeared.
To CORN BEEF.-This should alwayi
be done in cool weather II you wish It &c
keep more than two or three days
Wash the beef well after il has lain
while in cold water. Drain it and trim
it and rub plentifully with coarse sail
and very small piece of saltpeter add
ed to it. In cold weather warm the sail
by placing it before the fire.
DELICIOUS PUDDING.-Take a deer
pudding-dsh and butter IL; cover the
bottom and sides with thin slices OF
bread, white or brown, then layer ol
pared and cut apples or pears, or both,
mixed with any other fruit you fancy
then sprinkle some sugar; then a layer
of bread in slices or bits; then fruit, and
so on until the dish is full. Law thin
slices Of bread over; fill up with any
fruit-iuice, or water, lacking this; cover
with plate and bake in a slow oven fou1
hours. Hot or cold, it is most delicious.
Any sauce would spoil it.
SOAR SUDs.-No wise woman who has
flowers in her house or garden will
throw away her soap suds. They are a
most valuable fertilizer for flowers, and
especially for the verbena. If this floral
favorite is plentifully watered with SOAP
suds and its seed vessels picked off il
will flower profusely. Soap suds are
good for vines and currant bushes and
fruit trees; indeed, they are the food for
plants corresponding to milk for ami.
mails, and it is very wasteful to throw
them away if there are plants any.
where within reach that may be bene-
flied by them.
SELECTING SEED CoRN.-It is as inn
portant to make a good selection of the
seed that is to produce the next crop, as
it is to choose the live stock that will
grow the future herd. The selection
should not be left until the time of husk.
ing, but be done now. Go through a
portion of the field and select those that
are well cared and unusually vigorous
in fact, the best the field affords-and
give them an extra chance for further
development by removing the other
stalks from the hill. Any thing that
will increase the vitality and perfect the
development of the grain that is to be
planted for the next seasons crop,
should not be forgotten. We should
seek for stalks with one good ear, rath-
er than those with two small ones.
AN old farmer in the New York
Tribune says: "How absurd are the
stories of feeces of wool weighing all
the way from 20 to 10 pounds, shorn
from animals not weighing perhaps over
100 to 150! wonder any agricultural
paper that has the least regard for its
reputation will ever allow such weights
to be recorded in its columns. Such re-
ports are grossly false, and ought to be
secuted by the whole community. These
fleeces are full of filth, dirt, yoll1 and
grease; cleanse them thoroughly, which
must be done before the wool can be
manufactured, and they will not give
over One-fourth TO one-fifth the weight
of the fleece in the dirt. That is to say,
one represented by the owner of the
sheep as weighing 20 pounds would not
turn out of clean wool over 4 to 5
pounds; one of 80 pounds, 6 to pounds
and one of 40 pounds, s to 10 pounds.
On the strength of the reports of such
heavy fleeces breeders often sell their
sheep to the ignorant and unsuspecting
at extra high prices. Is this any better
than rank swindlingP"
DON'T imagine that it makes no diff
ference how your chickens have been
brought up. Don't suppose that they
will be good anyhow. Chickens have
been carefully dressed, deliciously stuff
fed, and yet they were not fit to eat.
There was a flavor about them that no
soda rinsings could cleanse and no
seasoning conceal. These were chickens
that had picked up their living round pig
styes andother unclesn places. A chick
en- may be spoiled in dressing it to cook.
If killed with full crop, and allowed to
lie for hours before it is drawn " or
relieved of its internal organs, it gets an
unpleasant flavor. Fowls should be
caught and shut up without food for
twelve hours before they are beheaded.
Then the crop and intestines will be
empty, and the task of picking and
dressing it will be greatly lessened. Old
fowls are not necessarily tough-only
cook them long enough. They are more
tender twenty-four hours after they are
killed than if eaten Immediately.