Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1880-03-13
FARM AND HOUSEHOLD.

Never mix, or place on the same
dish, meats or vegetables that are un-
like in flavor.
Ten grains of oxalic acid in half
pint of water will remove all ink and
water stains. Wet the article in hot
water, and apply it to the top of the
bottle, so that the liquid will reach it;
then rinse it well.
Prof. Shelton, of the Kansas agri-
cultural college, favors September |
calves, because, dropped in that month
they escape the trying heats of summer
can be pushed during the winter with
grain, and in the spring are ready for
grass as soon as it appears.
Mr.. A. H. Ansley, Milo Center. N.
Y, tells Rural Home that, having sew
eral large oak stumps standing very
firmly, he two years ago "dug around
and under them with spade, leaving
a basin to catch the water" and some
were thus so lifted by the winter frosts
that the next spring he tipped them
over by hand"
All kinds of dried fruit should be
stewed long and slowly. Tiny bits of
lemon and orange peel, together with
the juice of two or three oranges and
lemons, are very desirable addition.
Only the thin, yellow part of the rind
must be used, and care taken to take
out the seeds. The sugar should be
added when the fruit is about half done.
Arrange work to save fuel. Mix
bread at night so that it will be ready
to bake while the oven is hot from the
breakfast fire. If fruit is prepared the
night before, pies may be made and
baked after the bread. Hashes in
tended for breakfast should be made
ready for cooking the night before. The
kitchen should also be in perfect order
and the kindlings ready for Lighting the
fire.
"A hard wood floor, oiled with lin
seed oil, is the best floor for the kitchen.
A floor of pine, unless straight-grained,
is apt to i" silver" and grow rough. It
is impossible to oil such a floor with
good results, if in the least knotty, as
the pitch prevents the oil from pene-
trating, and the floor takes on a grimy
look. Oil-cloth is sometimes used, and
| is preferable to carpet. but is not SO
neat as plain, hard wood floor, made
of matched boards four inches wide and
closely laid.
Buying in large quantities is as
often waste as an economical meas
ure. In providing for a small family,
perishable articles should be bought in
only moderate quantities. The loss by
waste and decay would exceed the gro
GERS profits. Besides, variety of
food is really necessity to preserve
health, and a large supply at hand is a
constant temptation to a sameness in
bills of fare. When the family is large
and the house provided with means for
keeping supplies without waste, there
is economy in wholesale purchases.
It is folly to keep old sheep. They
should be turned off to the butcher
while they are in their prime. 1t does
not take half SO much to fatten them
then. When they get old and thin, in
order to put them in condition to slaugh-
ter, the whole superstructure must be
rebuilt. Four sets of lambs are all q
eve can bear This will bring her to
five years, and this is an age when,
with little care, she will round up to
fine carcass. Exceptions may be
made when the breed is scarce and the
blood is more valuable than anything
else.
Give the young chickens weekly
keep them healthy A medium sizel
onion minced very fine is enough for ,
brood. If you have been enterprisins
enough to get vely early chickens
, don't let them die for want of littl,
extra care. Give them one feed dali,
of rice and another of oat meal. Yol
: can get cheap qualities of both. LIE
the other meals be any sort of kitchen
: scraps, occasionally little cracke'
E corn. Twice a week give some ray
/ meat cut very small. At the first sig
of gapes, treat the patient to brea
; pill thickly coated with red pepper or
e small lump of camphor. 1t may b
: necessary to repeat the dose. We hav
3 never known second dose to fail c
effecting sure cure.