The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1880-03-12
NO 4.


spotleH-ReCtpes.
PLANTS AND FLOWERS.
ENGLlsH ivy il one Of tile stsuatabe
plants for winter growth i'll warm, dry
rooms.
4 GOOD fertilizer fol plants, il to dis
solve five cents worth Of carbonate al
ammonia iii pint OF water ana add
few drops OF il to each bucket Of hard
water.
ONCE week water fuehsias ana roses
with SCOT tea, making The tea Of seven
quarts of water in which is boiled 4 tea
cupiul OF SCOT; tie The SCOT up loosely in
a small bag.
PEAR blight in several instances has
been arrested III affecting trees by syring-
ing them with weak solution d potash,
and II has proven preventive when ap.
piled 70 the healthy trees.
BED plants are best. The older tile
plant the larger and more abundant viii
be the iiowers-that is, when the plant
i properly trimmed and treated MANY
people kill moi only heliotropes, tit
other plants AZ well, by partial ana too
frequent watering, keeping The surface
of the soil damp, while the roots are
shrlNelted and parched with thirst.
while others 50 70 the opposite extreme
and drench the life ont of everything.
Give your plants fresh air unchccrful,
sunny days; they need it. Cleanliness in
az necessary q their health aa that Of
animals; and il Il, therefore, necessary ID
secure them from dust lis much as posi-
bic, and also to cleanse the plants fre-
qnently ~ Swinging or washing,
How BUTTER MAY BE SPOILED.
Good butter may be spoiled III tho
churning. Over-chuiing ruins tho texture
and changes the proper weakness to d
disagreeable, sticky greasiness. This IS
the more easily done in the chuTns witll
revolving dashers, which will press tic
butter against the side Of the churn and
squeeze and rub it until il ii spoiled.
Too long churning spoils the quality by
the oxidation Of the butter ana tlie pre-
mature formation of strong-flafored ac.
ids in il, the full preserving presence of
which we call rancidity. ii NAV be
spoiled by churning iii TOO high 4 tom.
perature, by which it il made goft and
only and Of q greasy texture and flavor
No subsequent treatment can remedy
this error. Ii may be spoiled before the
cream reaches the churn bv keepinp lhis
too long, or, what is pracli ally the same
by keeping itin too warm place; 50a ii
about the right temperature il cream il
kept a week; if II is kept lit 02o, three
days are long enough. White speclls
are produced in butter by oyerehurning.
| or by having the cream too sour, Either
of these faults produces curd iii the milk
and the small flakes Of this cannot be
washed out Of the butter. Milk from 4
COW in ill-health, and that is acid when
drawn, will produce speclly butter. So
will the use Of salt containing particles
of lime, which unite with the butter and
form insoluple lime soap.
RECIPES.
Cold agh,-IIalf pint cream Or rich
milk, half pint good vinegar, pepper, one
small teacup sugar, three eggs beaten
very light heaping teaspoonful ground
mustard, English, one large slice butter
melted, little pepper and salt; stir all
these things into the well beaten eggs
put on the fire and stir constantly until
the cream thickens; will be thicker than
rich custard and as smooth; put into COO
place and pour over the shreds of cut
cnbbage. This is the only slaugh dress.
ing that is fit to eat. Sometimes 4 little
cold turkey or chicken cut up in it i'm
proves ~.
Baked Sweet Potatoes. First boil the
potatoes till well done; then peel then
and lay them in layers in baking dish
putting little white sugar and a lumE
Of butter between the layers; put thu
dish in the oven and bake as pudding
brown on top. A little water ii the po
tatoes are very dry. Not desert, veg
etable dish.
Lemon Paste, Two lemons, juice an(
pulp, two eggs, two cups sugar one table
spoonful butter; beat eggs and sugar to
gether; stir in lemon; put in vessel ant
let water boil around it till it is as thicl
as rich custard; set. away to cool; thei
spread between layers OF sponge calS
instead,