The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-08-28
FARM AND PRESIDE.

TO Preserve SOap-GreaSe.-tul q |
cask ha'f full of good strong I've and
drop all your refuse grease therein; stir
up the mixture once or twice week.
Cream Cake.-Whites of four eggs,
one cup of white sugar, two teacups OF
flour, one cup of sour cream, three tea
spoonfuls of baking powder and pinch
of salt. Flavor with vanilla.
-Beefsteak should not have salt or
pepper put on to it until after it is
brOiled and then it should be mixed
with butter and not put dry on the
meat A beefsteak to be good, should
be constantly turned while cooking,
not left to scar on one side and 60 raw
on the other.
To Keep of Mosquitoes and Other
Insects.-Camphor is most wonderful
agent. A camphor bag hung up in an
open easement will prove an effectual
barrier to their entrance. Camphorated
spirit applied as perfume to the face
and hands will act as an effectual pre-
ventive; but when bitten by them, aro-
matte vinegar is the best antidote.
Genuine Scotch Oatmeal Cakes
Ingredients: oatmeal, water and salt.
Mix very stiff into oblong cakes one
eighth inch in thickness and bake on
boards before an open fire. By the adj
ditiGn of one OF two eggs and substi-
| tuting milk for the water these oat cakes
can be made more appetizing, but this
is, of course, a departure from the orig
inal recipe.
The american Dairynaan says:
s.When an animal gains access to feed
bin and gorges itself it is dangerous to
let it have any water. The best remedy
! is to give a quart of linseed oil and
every fifteen minutes pour a pint OF
! water in the mouth to mOisten the
j throat and assuage as far as may be
safe the excessive thirst. After two OF
three hours, give injections of warm
water.
Every farmers family should have
all the grapes they can eat from Sep
TENDER to January. 1t is not necessary
to have large vineyard for this. a
few vines, each of the best sorts, and
properly treated, will give a great
amount of fruit There are hundreds o
out of-the-way places where vine may
! be set, such as along fence, or it MAY
be by the side of shed or barn. Witt
good soil and care in pruning satisfac
! tory returns may be expected.
Clear Apple Jellv.-Pare, core ant
' cut two dozen apples into quarters an'
: boil them with lemon peel until tender
, Then strain off the apples, and run tn
I Juice through a jelly-bag. Put tn
Q strained juice, with the sugar and ism
/ glass, which has been previously boile'
4 in half pint of water, into line
3 sauce or preserving pan. Boil all to
q gether for about half an hour and pu
4 the jelly into molds. When this jell
e is clear, and turned out well, it make
9 a pretty dish for the supper-table, wit
o little custard or whipped creal
J. around it.
How to Preserve Flowers.-Fru
and flowers may be preserved from a.
/ cay and fading by immersing them IN
solution of gum arabic and water tw
g or three times, waiting sufficient tim
10 between each immersion to allow II
IS gum to dry. This process covers tt
d Surface of the fruit with thin coatin
a of the gum, which is entirely imperv
l. Gus to the air, and thus prevents Il
ID decay of fruit or the whitening OF Il
ct flowers. Roses preserved in this W.
m have all the beauty of treshly-pluckt
e. ones, though they have been separate
in from the parent stem for many month
d. To insure success in experiments OF tn
ar kind. it should be borne in mind tn
ne the whole surface must be complete
to covered; for, if the air only gets g
i'd trance in at pinhole, the labor Will
e. lost. In preserving specimens OF fru
ad particular care should be taken to GOV
es the stem end and all with the gum
at good way is to wind thread OF s.
IS. about the stem, and then sink it SLOW
a in the solution, which should not be
III strong as to leave particle OF the g
I'M undissolved. The gum is so perfec
N. transparent that you can with difhcu
ar- detect its presence, except by the tou,
ed Here we have another simple method
to fixing the fleeting beauty OF nature