Osage Valley banner. (Tuscumbia, Miller County, Mo.) 1879-1881, 1880-11-25
HOME, FARM AND gARDEN.

AAaNnA aANb UAhOhNn
" hens have warm house and
enough to eat, and of the right kind.
they will lay in winter as well as sum
mer
To KEEP your knives and forks from
rusting, make flannel bag, and stitch
from top 10 bottom, am inch and a half
apart. dozen times, making q recep-
tacle for each. Boil, and keep in dry
place.
FLAT WARTS ON the inside of horses
leg may DC removed by scraping Oft the
top and applying muriatic acid with q
small stick or camel's hair brush. They
may be cut from cows udder and
killed in the same way.
ACCORDING TO best authorities pota-
toes contain about double the nutritiye
properties ofthe rutabagaturnip. Some
agriculturists place them even higher
in the scale. hut to be on the safe side we
may consider one bushel of Irish pota-
toes equal TO two bushels of rutabagas
for feeding to stock.
YEAST. Boil handful of hons. tied
in thin cloth, in gallon Of water for
half an hour: then take them out and
add to the water in which they were
boiled four grated potatoes, two large
spoonfuls OF salt and the same quantity
of sugar stirred together in about a pint
of cold water. Boil ten or fifteen min
utes, or until the potatoes are done.
When partly cold add some yeast to
start it.
SPONGE CAKE. - Take five fresh
eggs their weight In puyerized sugar;
the weight of three in -four Beat yelks
and sugar to n creamy paste, whip
whites TO a stiff frOth, and add to yelks
and sugar. silt in the flour gradually;
add teaspooniul of flayoring extract,
and stir only just enough to mix well;
pour Immediately into pans lined with
buttered paper. Sprinkle over little
pulyerized sugar, and bake in quick
oven for twenty-five or thirty minutes.
HoT FoRCEMEAT. Soak o eupful of
stale bread in cold water for five min
utes, and then squeeze it as dry as pos
sible in q clean cloth; while the bread
is soaking chop fine a tablespoonful Of
parsley or any green savory herb, or
| half that quantity of any dried herb;
chop also teaspOOnful of onion; put
! these ingredients with the bread into a
| frying-pan containing tablespoonful
of melted drippings or butter, season
them highly with salt and pepper and
stir them over the fire until they are
scald ng hot, when the foreemeat is
ready for use.
| OYSTER Sour. Separate the oysters
from the liquor; rinse the oysters well,
i'm order 20 free them from any bits of
| shell that may adhere TO them. Strain
the liquor, and to each quart of IL add
pint of milk or water. Boil it, and
thicken with little flour, and water
mixed smoothly together. Season with
pepper, and put in the OYSTERS letting
them remain just long enough to get
scalded through, otherwise they will be
| hard and unfit to eat. Add salt after
taking up the soup; If added before il
will shrink the oysters. Serve with
| crackers.
TO CURE SHEEPsKIN. "A sheep
skin may be cured by first soaking il in
water TO cleanse it, then scraping tho
flesh side, aiterward sprinkling II liber-
ally while wet with equal parts of pow
dered alum and salt, then folding itand
leaving it for a week; shake it out and
repeat the dressing, when it may be
stretched on frame and rubbed until
it Is dry with lump of chalk and a
piece OF pumice-stone. 1t may be
colored before it is dry-1inished by dip
ping it in any liquid dye; indigo for
blue, madder for red, quercitron bark
or Persian berries for yellow. Potato
tops, cut when in bloom and bruised
and pressed to extract the juice, gives
good yellow color to wool.--M y
Times.