Sharp County record., 1880-08-26
FARM AND PRESIDE.

II To Preserve Soap-Grease.-t1l q
chalf full of good strong lye and
i all your refuse grease therein; stir
he mixture once or twice week.
Cream Cake.-Whites of four eggs,
cup of white sugar, two teacups of
+, one cup of sour cream, three tea
DnfulS of baking powder and pinch
alt. Flavor with vanilla. 90 I' '
-Beefsteak should not have salt or
pper put on to it until after it is
5iled and then it should be mixed
tn butter and not put dry on the
lat. A beefsteak to be good should
constantly turned while cooking,
It left to scar on one side and 60 raw
b the other. -.,.. r.-
Ito Keep off Mosquitoes and Other
nsects.-Camphor is a most wonderful
gent. A camphor bag hung up in an
pen easement will prove an effectual
,arrier to their entrance. Camphorated
pirit applied as perfume to the face
md hands will act as an efectual pre-
rentive; but when bitten by them, aro-
natic vinegar is the best antidote..
-Genuine Scotch Oatmeal Cakes
Ingredients: oatmeal, water and salt.
dix very stiff into oblong cakes one
ighth inch lin thickness and bake on
cards before an open fire. By the ad-
ition of one or two eggs and substi-
uting milk for the water these oat cakes
an be made more appetizing, but this
) of course, departurefrom the orig
ial recipe.
THE american Dairyman says:
When an animal gains access to afeed
in and gorges itself it is dangerous to
Tit have any water. The best remedy
to give a quart of linseed oil and
7ery fifteen minutes pour a pint of
ater in the mouth to moisten the
roat and assuage as far as may be
Ife the excessive thirst. After two or
fee hours, give injections of warm
ater. .- slT..F.
Every farmers family should have
1.-THE grapes they can eat from Sep
mber to January 1t is not necessary
have a large vineyard for this. A
vi vines, each of the best sorts, and
operly treated, will give a great
Mount of fruit There are hundreds of
Itof-the-Way places where a vine may
Set, such as along a fence, or it may
by the side of a shed or barn. With
,od soil and care in pruning satisfac-
T returns may be expected.
Clear Apple Jelly.-Pare, core and
1.-TWO dozen apples into quarters and
il them with lemon peel until tender.
len strain off the apples, and run the
&c through jelly-bag. Put the
aimed juice, with the sugar and ISM
lsS, which has been previously boiled
half a pint Of water, into lined
ice or preserving pan. Boil all to-
her for about half an hour and put
jelly into molds. When this jelly
Hear, and turned out well, it makes
retty dish for the supper-table, with
little custard or whipped cream
,und it. -....
How to Preserve Flowers.-Fruit
Flowers may be preserved from de-
and fading by immersing them in a
ation of gum arabic and water two
hree times, waiting a sufficient time
ween each immersion to allow the
Ito dry. This process covers the
ace of the fruit with a thin coating
he gum, which is entirely impervi-
to the air, and thus prevents the
ay of fruit or the whitening OF the
vers. Roses preserved in this way
e all the beauty of treshly-plucked
s, though they have been separated
% the parent stem for many months.
Insure success in experiments of this
d, it should be borne in mind that
whole surface must be completely
cred; for, if the air only gets en-
ace in at plnhole, the labor will be
/. In preserving specimens of fruit,
ticular care should be taken to cover
stem end and all with the gum. A
d way is to wind thread of silk
ut the stem, and then silk it slowly
he solution, which should not be so
ne as to leave particle Of the gum
issolved. The gum is so perfectly
eparent that you can with difficulty
nt its presence, except by the touch.
we have another simple method of
" the feeting beauty of nature