Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-01-30
FARM AND HOUSEHOLD.

Young stock fattens much more
readily than old stock. Pigs, when
they have attained their growth, fatten
at q less cost than when older. The
same is true of steers and all other ami
mails.
Pruning. This may be done dur
ing spells of mild weather, provided
the cuts are covered with coat of
paint, melted grating wax, or shellac
varnish, to protect the surface from the
weather.
To Clean Rusty Stovepipe. Rusty
stovepipe may be made to look nearly
as good as new by simply rubbing It
over with bit of cloth moistened with
sweet oil. BY coating the entire pipe,
joints which are unlike in appearance,
will be made uniform and display a
nice lustre.
German Toast. Cut into slices n
loaf of bread, soak them ten or fifteen
minutes in pint of milk, two eggs and
little salt. Fry in equal parts of lard
on both sides. This dish is quickly
prepared for dessert and,may be eaten
with pudding sauce.
To Cook Dry Beef. Cut up in thin
slices, pour over hot water, and let it
come to a boil if very salt, pour off all
the water if not, a part of it; add
milk to make nice gravy thicken
with -four season with butter and pep
per have one or two beaten eggs in
your dish, and pour in your meat boil
ing hot.
-Carbolic for the Orchards. Where
it is deemed advisable to pasture or
chards with sheep they can be pre-
vented from eating the bark by apply
ing the following wash to the trees !:
Use one ounce of crude carbolic to a
pailful of strong soapsuds, and apply
two or three times during the season.
This will also keep off rabbits and mice
and prevent the attacks of the borer.
We read of the five idle months of
the farmer, but in our small experience
the farmer has not even idle days if
his work is done properly. Every well
appointed farmhouse should have a
woodshed, and a well filed one. This
is the best time of year to lay in a stock
of wood. If you store up enough to
last for year the wood will be all the
better, and you will never be annoyed
on hurried days by a request for kind
lings.-N 7. Herald.
How to Test the Richness of Milk.
Procure any long glass vessel-a CO.
logne bottle or phial. Take a narrow
strip of paper, just the length from the
neck to the bottom, then mark it of
with 100 lines at equal distance; or into
fifty lines, and count each as two, and
paste it upon the phial, so as to divide
into hundred equal parts. Fill it to
the highest mark with milk fresh from
the COW, and allow it to stand in a per-
pendicular position for twenty-four
hours. The number of spaces occupied
by the cream will give you its exact
percentage without any guess work.
-Buckwheat Cakes. The best buck.
wheat cakes are made with an addition
of corn-meal flour and oatmeal flour to
the buckwheat, in this proportion: Six
cupfuls of buckwheat, three cupfuls OF
oatmeal flour, or, if this cannot be OBJ
tanned, substitute Graham flour in its
place, and one cupful of cornmea'
flour; to this add dessert spoon evenly
filed with salt, two tablespoonfuls Of
molasses, and lukewarm water suffi
cient to form batter; stir through the
flour well four teaspoonfuls of baking
powder before wetting; but these cakes
are much better raised over night with
yeast.