The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-09-16
USEFUL AND SUGGESTIVE.

Onions sown now and protected
with litter through the winter will give
early onions in the spring.
For applying to wounds made by
removing large limbs in pruning fruit
trees nothing is better than gum shell
lac, dissolved in alcohol to the consist
ency of paint.
IF you wish to polish up your fur
niture, mix equal parts of vinegar, spir-
its of turpentine and sweet oil in a
bottle, and apply with flannel cloth,
rubbing afterward with a chamois or
piece of silk. 1t is better than q coat
of varnish.
When canning fruit have a cup of
flour paste ready; if your rubbers are
old, or the zinc rings or covers are bent
little, you may still make them air.
tight with the paste. If you are at all
doubtful about the condition of your
can it is good notion to use the paste.
A correspondent of the English
Lire Stock Journal says he has often
succeeded in shoeing vicious horse by
blindfolding him, when no other means
were of any avail. He says that this
simple stratageE will render the most
obstreperous animal as quiet as a
sheep.
Mint Sauce.-Take large bunch
of young green mint-if old, the taste
will be unpleasant; wash very clean;
pick all the leaves from the stalk, and
mince very fine; cover with cold Vine
gar, and powdered sugar, sufficient to
make quite sweet, and a tiny pinch of
salt. Some persons prefer dark brown
sugar and brown vinegar.
The New York San says horses
with weak eyes should have light, well
ventilated stables, but the windows
should not be placed in a position to
throw the direct rays of the sun upon
the animals heads. The eyes may be
benefited by washing them out daily
with weak solution of chloride OF
zinc, or sugar of lead, but the treat
ment depends somewhat upon the cause
of the weakness.
Tomato Catsup.-Take half BUSH
ell of ripe tomatoes and boil them until
they are soft; squeeze them through a
fine sieve and add half gallon of vine
gar, pint and a half of salt, two ounces
of cloves (whole), quarter pound of all
spice, three ounces of cayenne pepper,
three ounces of black pepper, five
heads of garlic, skinned and separated;
mix together and boil until reduced
one-half; then bottle without straining.
Brown Fricassee.-Stew the chick
ems until tender. With a sharp knife
remove the largest bones; flour the
pieces and fry them light brown
color. and pour into a frying-pan q
tumblerful of the broth they were
stewed in. Dredge in an even table
spoonful of flour, cover the pan with a
lid, and stew until the gravy is thick
enough. Pour this over the fowl, and
serve hot. Onion shred fine may be
used if the flavor is relished, and pars-
ley chopped into powder.
"A Florida lady says: In preparing
pineapple for use, pare the skin a lit
tie thicker than is customary, and in
stead of throwing it aside as so much
worthless matter, cover it with water,
sweeten according to taste, and set
away for twenty-four hours. At the
expiration of this time strain the liquor,
which will now afford an exceedingly
pleasant and refreshing drink. This
drink is so highly esteemed in some
localities where pineapples are plenti-
full, that entire apples are often cut
up in pieces and devoted to its manu-
facture.
Apple Custard.-Peel and core
eight large juicy apples, and boil them
till tender, in clear water. Take them
out and pulp them smooth through a
sieve; add a-q,Iarter pound sifted sugar,
and the grated rind of two lemons.
Put the mixture into deep dish, about
half filling it; beat the yelks of four
eggs light, and add half teacupful of
white sugar, and stir into a quart Of
sweet milk; stir this over the fire, until
it is quite thick, and let it cool; when
cold, pour it over the apples. Whip
the whites of the eggs to stiff froth.
and pour over the top.
"A correspondent of the New York
Tribune sends that paper the follow
ing directions for curing meat that
have stood the test for forty years.
Four quarts of salt, four ounces salt
peter, one quart New Orleans molasses,
10 one hundred pounds of beef or ham.
Boil and skim; when cold, reduce SO as
bear up an egg just to the surface.
Put on when cold and let remain in
pickle five or six weeks. Sprinkle the
bottom of the barrel with salt, rub
each piece lightly with salt, and sprin-
kle salt between the layers of meat.
Let the meat stand in the barrel three
or four days before putting in the
pickle. In making the pickle use as
much less salt as you use in rubbing on
the meat. Let dry off we'll when hung
before smoking.