Weekly Chillicothe crisis., 1880-02-05
HOUSE AND FARM.

Sauer Krout: Most people turn up their
noses at this thing, because they do not
know how really good it is. "lt's kind
OF acquired taste which havi't got" 1" a
person says, excusing himself Why,
sauer-krout is passion with some people
as really knows what good eating is. 1t
is one OF those things which, if once you
put your mind to it, comes after that
mighty natural. | don't recommend
though, that if party send you mess OF
krout you send it next door to the neigh
bors 10 cook, and then invite yourself in
to eat it, only that if you do cook it at
home, and there are lady visitors, keep
your kitchen and parlor doors shut, or il
there is an odor you say that "it's that
awful Dutch family next door that always
does it. The cooking of sour or sauer
krout don't present any difficulties. 1t is
good cooked alone. The only thing is
that it should be cooked thoroughly, and
put in tin.lined pot. Iron makes it
black and kills the right taste. Five
hours of slow simmering fetches it. Add
little butter and pepper, and, if you
have it, some cream. If you cook with
meat, piece of fat brisket is the thing,
with an end.bone Of ham and smoked
sausage. If the sauer-krout is salt, be
sure and don't add any salt. The best
havoring is with two or three small Afri-
can peppers. 1t ought to cook steady, and
be rather dry when served. It's all the
better for being warmed over,
Baked HaddoCk. You do not half ap-
preciate this fish, which, when baked, is
excellent. This Is a Scotch receipt for
baking a haddock, which is excellent:
Take the half of a stale fye-cent. loaf,
and soak it in milk. Dry it in cloth,
and put it into skillet with bit Of but
ter; with spoon work it about until it
becomes stiff; boil an egg, and take the
hard yolk, which incorporate with raw
egg, white and yolk; take of your bread
crumbs, and, when cold, mix in the egg;
season with a pinch of thyme, some we'll
chopped parsley, salt and pepper, and the
jnice Of lemon. Having had the FISH
properly opened, introduce the stuiing,
and sew up the opening and put in
baking dish. Now, you may either lard
the fish with melted butter or make
sauce with half pint of milk, in which
an onion has been boiled, which is thick
ened with a little flour and butter, FREE
quntly basting is a necessity. Cook from
three-uuarters Of an hour to an hour.
Salt Cod with Parsrips.-- Soak three
pounds of salt fish over night with the
skin uppermost, and boil it about one
hour, putting into it plenty OF cold water.
Meantime pare dozen parsnpS and cut
them in quarters, boil them half an hour
or longer, until tender, drain them, and
dish them around the fish; while the fish
and parsnips are cooking make the fol-
lowing sauce: Mix two ounces of -four
and one ounce of butter or sweet drip
pings over the FIRE until smooth paste is
made, then pour in half pint Of boiling
water gradually, stirring until the sauce
Is smooth; add three tabespoonfuls OF
vinegar, season with one.half salt-spoon-
ful Of salt and half the quantity of pep.
per; let the sauce boil up thoroughly fer
about three minutes, and serve it With
the fah and parsnipS; hard-boiled egg
chopped and added to the sauce improves
it.
| New York pear growers regard the
Duchesse as the most profitable dwarf
pear that can be grown. Mr.. j. S. Wood
ford, of Niagara county, has an orchard of
| 5000 Duchesse trees, all growing finely.
Mr.. W. B. Pease of the same county has
almost as many. Mr.. c. l., Hoag, of
Lockport, also has large orchard of
Duchesse. which he planted twelve feet
by six. In cultivating he plows between
the rows and throws up the loose soil upon
the grass under the trees, thus keeping
down its growth.
Potato Salad: This is Berlin fashion.
Take your potatoes, not too large ones,
and boil them; potatoes that are mealy
are not good; when cold, cut in slices and
pour the oil on them, and let them stand
little while; slice third of an onion as
t fine as possible, and one apple, and mix
with the potatoes; add vinegar to taste;
salt and pepper. The addition of a Dutch
herring makes a herring salad.
|, Keep a lump OF brown stone salt con,
stantly within in reach Of the horses. II
strengthens the digestion and is inimica'
to worms. Sprinkle a teaspoOnful OF pow
dered sul phate OF iron among the slightly
{ damped ration Of oats every morning dur
ing every other week. 1t will not be ne
cessary to give the remedy more tEan two
weeks.
By constantly removing declyed flower,
before a seed pod can swell, the growt(
! of the plant and the continued develop
ment OF new buds and flowers upon thu
new growth are matters Of course.
: Guinea fowls will keep all bugs and in
sects of every description off garden vines
They will not scratch like other fowls O.
harm the most delicate plants.
I The value of farms In the United State
is eleven billions and the annual produc
, is three billions. In four years the farm
products equal the value Of the farms.
,, The tendency OF agricultural refnemcn
is to make good deal of expense abou
butter-making. The movement is mean
for those who can afford it, however.
: Pleuro.pneumonia has broken ou
, ,, among the cattle at Haverill, Massachu
sets. The Governor has taken steps +
arrest the spread of the disease.
r Plant tansy at the roots of your plur
4 trees, or hang branches of the plant on tn
5 limbs of the trees, and you will not be an
t noyed with curculio.
e At Minerva Valley, Marshall County
: Iowa, they have every year free fair
r No fence, gates or tickets mar the festivi
# ties of the occasion.
$ The favorable fall weather in Dakot
n enables farmers to get in an immense Gro
' of wheat in the northern portion of tn
!, Territory.
The orange crop of Florida Tor the SEQ
:, son of 1S79-S0 promises to be from 10 t
i 20 per cent larger than for the season {
y 1878-79.
v Eighty French agriculturalists have lei
Havre for Texas under the auspices of tn
/ Texas Freehold Farm and Emigratio
v Union.
:. Stagnant and impure water whic
n cows drink while at pasture, is one OF th
y most prominent causes Of bad odors i
milk.
The best potatoes grown under favori
BILE circumstances contain 20 per cent I
starch; poor ones, about 10 per cent.
y The rain annually pours into the soil
|, quantity of nitrate of ammonia fully equi'
o alent to thee pounds per acre
n n The total pork packing of the West fc
III 1879 amounted to about 3,S50,000 hogs, {
against 3,37S, ,044 for last year.
! The average weight of wool per head
, Great Britain is 5ls pound and the tot
!, wool clip is 22,277 900 pounds.
Ia Two-thirds of the cultivated land
y, =. America is cultivated by the personal i
| l.. ~ tln ,,,l,o Tho lonI