Morris tribune., 1880-04-08
FARM, HOUSE AND GARDEN.

FARM, HUUSE AND GARDEN.
CIDER may be preserved and kept
sweet Dy putting it in wine bottles,
adding teaspoonful of white sugar to
each bottle and corking tightly. The
corks should be tied down.
GOVERNMENT CLERKS OMELET.-
Take two eggs, beat them well, whites
and yelks; add one cup of milk, in
which a tablespoonful of corn-starch
has been dissolved, and little salt and
pepper; have butter sufficiently hot in
pan; stir up the omeler while cooking.
To BRo1L SMOKED HAL1BUT.-Select
halibut of dark-brown color, the
thinnest and hardest; soak twenty.four
hours in cold water, with the flesh side
down only cover with water; broil over
hot Goals; serve with little butter, or
poach eggs and dish them with the nal
Sbut as if for ham.
ROAST GoosE.-Two ounces onion
and half as much green sage chopped
fine; add one coffee cup of bread
crumbs, little pepper and salt, the
yelks of two eggs. Do not quite fill the
goose, but leave room to swell. Roast
from one hour and a half to two hours,
and serve with gravy and apple sauce.
ROAST GoosEr.-A goose should be
roasted in the same manner as turkey.
It is better to make the stuffing of
mashed potatoes, seasoned with salt,
pepper and onions to the taste. Apple
sauce is good to serve with it. Allow if
teen minutes to a pound for a gosling,
and twenty or more for an older one.
Goose should be cooked rare.
SWEET PICKLEs.-To every seven
pounds of fruit put four pounds of su-
gar, one quart of the best vinegar, an
ounce of cloves, ounce of cinnamon, q
dozen pieces of mace. Put the sugar
and spices in the vinegar. Let it boil,
then pour over the fruit; let this remain
till next morning; boil and pour over for
three mornings. The last time boil the
fruit il it. ....
HORSE HNTs.-Rubber bits are the
best for winter use on your horses.
The mortality among horses is greater
between the ages of and 8 years than
at all other periods of life. Warm the
bit on your bride in frosty weather be-
fore putting it in the horses mouth.
The bit full of frost, coming in contact
with the tongue and lips, adheres to
these soft tissues the same as it would
do when red-hot, leaving the animal
with sore mouth. II you do not be-
ieve it place your own tongue ION apiece
of frosted iron some cold morning and
be convinced.
PLUM PUrTMa.-The quantity given
here will ,dVe for a mess of five or six.
One cup of molasses, one cup of beef
suet, freed from fiber, and chopped fine;
one cup of sweet milk, one cup raisins,
nicked, seeded, chopped, and dredged
with -four; three cups sifted -four, one
teaspoonful salt, one teaspoonful ground
cinnamon, one teaspoonful of ground
cloves, one-haf teaspoonful soda, one
egg. Put soda into molasses and stir
very hard; beat the egg well and stir it
into the molasses, then add the -four,
salt, spices, suet and fruits. Put into
prepared bag and boil three hours.
PRETTY WINDOW PLANT.-Many per-
sons know it, but some do not, that q
pretty and easily grown window plant
may be obtained by soaking a round
piece of coarse sponge in warm wafer
until it is thoroughly expanded. After
squeezing it about half dry place in the
openings millet, red clover and barley
grass seeds, rice and oats. Hang the
sponge in a window where the sun
shines part of the day, and sprinkle it
lightly with water every morning for a
week. Soon tender leaves will shoot
out, and, growing rapidly, will form q
dropping mass of living green. If reg
ularly sprinkled, it will later be dotted
with blossoms of the clover
LIQUID SHOE BLAoKNa.-The fol-
lowing is commended by excellent au-
thority as giving a gloss Like patent
leather, being waterproof, and not soil
ing ladies' white dresses: Dissolve
half a pound of shellac in alcohol; it
dissolves slowly, but cork the bottle
well, keep in warm place, and shake
often. Then add a piece of camphol
the size of hens egg, shake well, and
after it is dissolved add one ounce OF
1ampblack. If the alcohol is strong
enough, all will be dissolved in two
days. If it is too thick, add alcohol. II
dries in five eminutes, and does not make
the leather hard, as it does not pene.
trate, but remains on the surface.
STocK FOR SoUP-This receipt will
be found useful, as in q family not too
numerous enough stock can be made
for week. Take four pounds Of lean
beef, cut it into small pieces, slice an
onion, saw q hock-bone of beet, remove
the marrow, and fry the cut beef and
onion in the marrow to full brown
put fried meat, onion and fresh hook in
two gallons of cold water; let it sim
mer all day; at night strain through
sieve, and replace in kettle; throw in
some egg-shel and clear; strain through
cloth into an earthen crock; in the
morning skim the stock to remove
grease; this stock may be used for veg.
etables or for any kind of soup; Of
course it is of rich brown color.
| The tendency of agricultural refine
ment is to make good deal of expense
about butter-making. The movement
is meant for the benefit of those whs
can afford it, however. People wht
pay a large price for butter will no
fling away their money so long as the.
make certain that it is really as mucl
better, on the average, than other but
ter as the price would indicate. Tha
sort of management paying merit, ant
merit only, viii, in the end, elevate tn
standard of our butter-making as moth
ing else will. The man who puts capi
tai into dairying and works it there in
teligently, employing the best helr
and keeping the best stock Of cattle i
the best manner, should have his re
ward. After while, be sure the goo
Of his methods will not die with-hin
I Ca