Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-07-16
HONE AND FARM.

IE making any sauce put the butter
and flour IN together, and your sauce
will never be lumpy.
To keep bread moist. For hop yeast
bread add when sponging the bread two
large spOOnfuls Of finely mashed potato
for each ordinary sized loaf.
A CERTAIN cure for a felon is 10 wind
a cloth loosely about the finger, leaving
the end free. Pour In common gum
powder till the afflicted part is entirely
covered. Keep the whole wet with
strong spirits Of camphor
A LUMP Of bread about the size of
billiard ball, tied up in a linen bag, and
placed in the pot in which greens are
boiling will absorb the gases which
sometimes send such an unpleasant odor
to the regions above.
IF hens get into the habit Of eating
eggs, take enough Of bran and corn
meal Of equal parts, for one feeding,
and enough vinegar warmed TO make
the meal wet enough for the hens TO eat.
Mix together and feed IL to the hens.
TEA RoLLs.-One quart Of flour, one
teaspoonful of saleratus, two teaspoon
fuls of cream.tartar; moisten with milk
or water as you would biscuits; roll TO
one-half inch in thickness; spread with
butter sprinkle sugar and roll it up as
you would ielly-cake; cut the slices one
inch thick, and bake.
MEAT SALAD.-Cut some cold meat
into neat slices, brush them over with
oil, season with salt and pepper to taste,
sprinkle little vinegar over, and dis
pose them on dish, upon a foundation
of lettuce dressed with Mayonaise, and
ornamented with hard-boiled eggs,
beets and little pickles. A nice salad
for luncheon.
SALT is recommended for hens which
pull out and eat their feathers. Give,
twice a week, little salt pork chopped
fine and mixed with the food; or put a
tablespoonful Of salt in two quarts of
meal, moisten with water, and feed
once or twice a week.
BEAN PICKLEs.-These are delicate
and very tempting, yet easily made.
! Procure your beans, wash and boil them
in slightly salted water till tender; drain
through a collander or sieve, then dry
| them with cloth. Pour boiling vine
| gar, spiced to the taste, over them; re-
peat this two or three days, or till they
are green.
Troy RoLLs.-One pint of milk,
one-half cup of butter, one-quarter
cake of compressed yeast, two quarts of
flour. Heat the milk and butter until
the butter is melted; add the yeast,
| pour the mixture in the middle of the
| flour, stir little. If mixed at nine a.
m, mold at one p. m, without adding
any more flour. Four hours later, or
one before baking, mold into rolls.
Bake twenty minutes.
WATER THE FowLs.-There is no
more fruitful source of cholera and 9TH
er poultry diseases than water that has
become stagnant or heated. Endeavor
TO have some kind of trough or earth
en- vessel in a shady place, and fill it
with fresh water twice or three times
day. The drinking. cups of hens with
| broOds of chickens will need special at
tention, as being shallow they are quick
ly emptied.
! To MAKE JAPANESE CEMENT.-Mix
the best powdered rice with little cold
water; then gradually add boiling
water till a proper consistency is ac-
| quired, being careful to keep it well
stirred all the time; lastly, it must be
boiled for one minute in a clean sauce
pan. This paste is beautifully white,
almost transparent, and well adapted
for fancy paper work, or other things
requiring a strong and colorless cement.
MENDING wITH PLAsTER.-If the wall
cracks in any part of the house, get five
cents worth of dry plaster of Paris, wet
with cold water and rub into the cracks
with your fingers; rub till it is smooth.
Nail-holes in the wall may be filed in
the same way. If the top of the lamp
becomes loose, take it off, wash it with
soap and water, wash the glass also, to
remove all grease; then spread the wet
plaster around the glass, put the brass
top on quickly, before the plaster has
time to harden; let it stand till quite
firm and it will be ready for use. Kero-
sene oil softens the plaster, and there
fore lamps should not be filed quite
full.
RICE AND APPLE SoUFFLE.-Boil two
tablespoonfuls of rice in half pint Of
milk; add, when soft, the yellzs of two
eggs, and sugar to taste make wall
with it around the sides of the dish
Stew some pared and cored apples until
soft, fill the center of the dish with them,
fill up the apertures in the apples with
canded sweetmeats or Jelly, and cover
the whole with the whites of the eggs
beaten to a stiff froth, and sprinkled
thick with white powdered sugar
Brown in the oven, and serve with
cream.
THAT often fatal disease, chicken
cholera, usually prevails during the sum-
mer. The Lancaster Farmer says that
it is often caused by feeding too much
whole corn when the fowls are deprived
of coarse sand or gravel. Damp, musty
corn, gases from manure piles and stag
nant water to drink, will sooner or later
produce it. Proper attention TO fowls
would not only remedy this disease, but
others equally fatal, which neglect and
inattention produce.
THE ground pepper one buys at the
best of grocers, though it may be una
dulterated, has been probably in stock
for months. To eat pepper in perfec-
ton it should be ground a few moments
before using. There are to be found at
very old-fashioned houses in Europe a
small pepper-mill, sometimes dating
back from the seventeenth century,
which antiquated machine is still in use.
Instead of using the pepper-castor the
pepper is ground as it is wanted. For
SEASONING a dish, or for perfecting a
salad, the delicate aroma which freshly
ground pepper gives, when once tried,
will convince the most unimpassioned
diner of the great difference between a