Southern standard. (McMinnville, Tenn.) 1879-current, 1881-09-24
HOME AND FARM.


said to be the least troublesome and
most profitable.
Milk Lemonade. - Dissolve six
ounces of loaf-sugar in pint of boiling
water and mix with it quarter Of a pint
of lemon and the same quantity OF sher-
ry; then add three quarters of pint of
cold milk, stir the whole well together,
and pass through a jely-bag.
1t seems to be generally conceded
that wheat needs mellow surface and
greater or less degree of compactness
underneath. In one of our trial plots
the western part was used for men and
teams to pass to and from the other
parts of the field. The ground there
fore became hard. The surface was
somewhat mellowed by the harrow, and
the seed drilled in. The wheat on this
part of the plot was at least as heavy as
on the eastern portion, which was not
used as a thoroughfare. -E,rchdRge.
"A horse often experiences difficulty
in eating grain, by reason of soreness OF
the teeth from decay, or by tenderness
of the gums from the same cause, or
from sharpness of the edges of the teeth.
The mouth should be examined by put
ting clevis between the jaws to keep
them apart and the cause of the difficult
ty found. That should be remedied by
removing any decayed tooth, or cleans
ing it and filling it with guttapercha, or
by filing down the edges, or by dressing
any alterations with alum or boraX.
-Friar's Omelet. six or seven
good-sized apples as for apple-sauce;
stir in when cooked and still warm, but.
ter the size of pigeons egg and one
cupful of sugar; when cold stir in three
well-beaten eggs and little lemon
juice. Now put q small piece of butter
into pan, and when hot throw in a
cupful of bread-crumbs; stir them over
the fire until they assume light brown
color. Butter q mold and sprinkle
crumbs on the bottom and sides, fill i'll
with apple preparation; sprinkle top
with bread-crumbs; bake it for fifteen
or twenty minutes, and turn it out on a
geod-sized platter. 1t can be eaten with
or without sweet sauce.
Grape Jam.-When the grapes are
thoroughly ripe, stem them, then weigh
and allow half pound of sugar to each
pound of fruit. Push the pulp from the
skins and stew it in q porcelain kettle
until it can be easily separated from the
seed by straining through sieve. Put
the strained pulp with the skins and
juice and little water into the kettle
and cook, closely covered, until the
skins are tender. If you were going tC
can them you would add teacup OF
more of water for every three pounds o.
fruit and allow only pound of sugar tC
the same quantity. To cook the skin'
in the sirup toughens them. The sugar
must be put in last, but to facilitate mat
tiers in canning, the skins can be cooked
in the water at the same time the pulp i
stewing. In either case add the suga
when the skins are well softened, sti
until dissolved, let all boil up well, ant
esal up Immediately in air-tight jars.
To Preserve Wild Plums.-Tak
wild plums when they are quite ripe ant
pour boiling water over them to loosel
the skins. Let them stand one hour
: then slip the skins off, and extract tn
stones, if you like, or you may leav
them in. Allow quarters of
pound of sugar to pound of fruit, an,
!, two-thirds of teacupful of water. Pu
the fruit and the water over the fire, ant
\ let than tIllIk- aluMlY IN VnvJ iA-i1.""Ss
; when add the sugar gradually, and lie
them boil ten minutes longer A les
quantity of sugar will do, but you wi
find them better, and they will kee
longer, by putting the full allowance c
!, sugar. If you take the stones out of tn
plums, crack some of them and take til
kernels, after blanching them by pour
ing boiling water over them, and adj
) them to the syrup.
= industrious housewives, who AZ
;, given to oiling and polishing furniture
J will do well to follow this bit of advic
!, from the Practical Farmer: "Dirty O
a oily cloths or rags should not be a
:, lowed to lie in outbuildings in sma
:, piles. There is great danger of spor
J taneous combustion. If you wish t
- known what spontaneous combustion il
q ask your druggist for bit of phosphol
. Gus the size of a pea. Keep it unde
y y water until you wish to see it burn
y now take it out and place it on piec
% of dry board or chip of wood it wi
i begin to smoke in any warm place; tax
" it out in the sun of a warm day and
: takes fire Immediately, and the he;
! from it is intense. 1t is q dangeror
thing to handle. Oiled cloths from m;
- chine shops take fire spontaneously in
n similar way. They generate heat
II warm weather when piled up, enough
y set themselves,and the building in whic