The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-04-21
usEFuL AND SUGGESTIVE.

.-Molasses Cake-One CUP molasses,
three eggs. two heaping tablespoonfuls
of cold butter. two teaspoonfuls Of soda
In half q cup of boiling water salt and
spice, of each one teaspoonful stir very
thin and bake quickly.
Virginia Crumpets-One-haH gill
yeast into one quart warm milk, one
teaspoonful salt -four to make . stiff
batter put it in . warm place to rise
when raised very light add one cupful
melted butter. and bake in muffin rings.
If sheep pull the wool from others,
it would be well to give them q little
sulphur and carbonate Of potash. one
teaspoonful of each in . cupful Of salt
for Q dozen sheep. To prevent it, rub
the fleece with . rag dipped in kero-
sene-oil.
Sausage may be kept for use in hot
weather by frying the sausage as for
immediate use, packing it tightly in q
Jar, and covering with hot melted lard.
Cover the jar closely and set in the cell
lar. When wanted for use. take ont
the pats, or balls, and hest in q skillet
as in frying.
For Chilblains, Chapped hands,
etc.-Buy at the chemists twopenny
worth of sweet-oil and twopennyworth
of beeswax; put them together in the
oven, and let the wax melt in the oil;
stand to cool, and rub in well every
night, or whenever the feet or hands
are painful. The above is very simple,
and will be found to give great relief.
Peas are worth more for green fod-
der than oats, but as peas and oats
sown together give about as much as
the two crops sown separately, it is
usual to mix them, using two bushels of
oats to one and q half OF peas per acre.
This is one of the best fodder crops
grown for cows, If cut when the grain is
beginning to form.
Here is very satisfactory recipe to
follow when you wish to make walnut
cake: one coffee cup of sugar, two of
raisins (stoned and chopped), one cup
and half of flour, half q cup of butter,
half o cup of sweet milk, three eggs,
two teaspoonfuls of baking powder,
half nutmeg grated, one teaspoonful
of lemon or vanilla, one cup heaping
full of nuts, crack the nuts and pick the
meats out before you do anything else
to the cake. Bake it slowly, with a
buttered paper in the bottom of the tin.
This cake keeps well.
An English correspondent of the
american CultiUdt0r gives the follow
ing recipe for making cream cheese;
Take one pint of thick cream, put to 1t
. teacupful of salt, wet piece of clean
fine linen cloth in cold water, then take
a sieve the wrong way up. that will
hold the cream, to remain in this way
twenty-four hours; then turn it up on q
fresh cloth; the same thing to be re-
peated every day until it is ripe, which
will be in five or six days. 1t should al
least be an inch thick, and the general
size is nine inches long, four inches
wide, weight about fourteen ounces.
If horses paw in the stable. take 6
light chain and fasten it above the
knee. Let it hang loose, just SO it viii
not touch the floor. If horses kick in
the stable, fasten the chain on the hind
leg some way. They will keep quie1
while the chain is on, and there is nc
danger of hurting them. To cure &
halter-breaker. take half-inch rope 9
little over twice the length of the horse
make q loop in the middle of the ropt
ESQ it cannot slip). pass the horses tai
through it, then pass the ends of the
rope through the rings of the halter
and hitch the ends. When he tries Il
pull, the rope will slip through tn,
rings and all the strain comes on hi
tail. have seen several horses broker
| in this Way.