Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1880-06-12
FARM AND FIRESIDE.

Silk ocket-handkerchiefs and deep
blue factory cotton will not fade if dip
ped in salt and water while new.
Rubber makes a serviceable cover
ing for the bit of tender-mou thed
horse. Each side of the bit should be
protected with stiff, circular piece of
leather.
To remove warts from a cows teats
pull hair out of the cows tail and tic
it around the neck of the wart as close
to the teat as you can get it. In a few
days the wart will drop off.
To prevent club root in cabbages
an exchange says throw tablespoonful
of fine salt around the stalk of the cab
bage soon after it is planted. This will
make it uncomfortable also for the cut
worm.
Keep your farm buildings and all
your premises absolutely clean. Use
absorbents such as dry earth and ashes.
and all offensive gases will disappear;
thereby promoting health and prosperi-
ty.
To take marks off vanished furni-
ture, wet sponge in common alcohol
camphor, and apply it freely to the fur
niture. 1t has nearly, if not quite, the
same effect that varnish has, and is
much cheaper.
Potato Cheese .Cakes.-One pound
of mashed potatoes, quarter of a pound
of currants, quarter of a pound of sugar
and butter, and four eggs; mix well to-
gether; bake them in patty pans, hav-
ing first lined the pans with puff paste.
1t ought to be more generally
known that wheat flour is probably the
best possible article to throw over fire
caused by the spilling and igniting of
kerosene. It ought to be known, be-
cause flour is always within convenient
reach.
Fruit Tride.-Put one quart Of straw
berries, or any other fresh fruit, in the
bottom of a glass dish; sugar the fruit,
cover it with a layer of macaroons, pour
over it custard made with one quart
of milk and the yelks of five eggs, well
beaten; sweeten to your taste; when
cold, place on the top the whites of the
eggs, beaten to stiff froth with a little
sugar.
-Horse-Radish Sauce.-The follow
ing method of preparing horse-radish IS
said to be an excellent relish with cold
ham, corned-beef or eggs. One table
spoonful of melted butter, one of pre-
pared mustard, three of grated horse
radish, one of vinegar, one teaspoonful
of sugar, and half a teaspoonful of salt.
Beat together until thoroughly mixed.
This will keep for two or three days.
To Color Ices.-For yellow, use
yelks of eggs or bit of saffron stepped
in the liquor and squeezed. The flower
of the crocus is also used; it has no
taste. For white, use almonds finely
pounded, with drop of water; or use
~1.o
and some liquor poured over. For green,
pound spinach leaves or beet leaves, ex-
press the juice and boili in tea-cup in a
saucepan of water to take off the raw
ness.
Veal Cutlets.-Make a batter of a
cup of milk, a beaten egg, pinch of salt
and flour with half teaspoonful of bak-
ing-powder mixed in. First fry the
veal a nice brown in drippings or butter,
then dip into the batter and fry again
brown. Any batter that may be left may
be dropped by the small spoonful into
the hot fat, turned and when Drowned
placed on the meat. The veal should
be cooked thoroughly y-three-quarters
of an hour, at least, over a moderate
| fire. Serve with few slices of lemon.
A correspondent of the Chicago
ITCtcf OCOU5t oetJ hdNC bCCh
operator on railroads for over twelve
years, and know how to clean lamp
chimneys, and want to tell the swim-
min folks how to do it. Whittle out a
stick half an inch square, and, say, a
foot long. In one end drive four or five
small nails, brads or small tacks, letting
them project quarter of an inch, then
set your lamp-chimneys for moment
where they may become cool as possi-
BILE; next take piece of soft rag, fold
or twist it into bunch, place it in the
chimney and taking your stick place
the end containing the nails on the cloth
and it will be seen that the stick acts as
an arm and the nails as fingers to grasp
the rag. Now all that remains is to
moisten the inside of the chimney with
the breath and rub, repeating the
breathing into the chimney often as
necessary. 1 can clean as well and
twice as quickly this way as by water
or powders. Then lay your stick and
rag away for another time.s Try this,
and with little practice you will be
delighted with the ease with which you
| can make a. chimney snarkle',