Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-09-30
ROME. Farm AND GARDEN.

1T is now generally believed that
apples keep better in moist or damp
cellars than in dry ones.
There is but one proper way Of
using tea pots and coffee pots made OF
tin. and that is to empty them after
every meal and wash them out thor!
oughly. The acids and salts In the tea
and coffee will act on the tin and so
spoil tho flavor of the beverage.
"A good way to use up bits of cold
roast beef is TO chop them fine and add
about third of the quantity Of cracker
OF bread crumbs, stir in enough milk or
water to moisten it, season well with
pepper and salt, then roll in balls OF
fiat cakes, dip in egg and fry in butter.
-Quince Preserves. Pare, core and
quarter fine, large ounces. Lay aside
all inferior and badly shaped pieces.
Cook the fruit in water enough to COW
or, having first weighed it. Allow
three.quarfers of pound of sugar to
every pound of fruit, and o cup OF water
for each pound of sugar Make this
into clear sirup, and when the fruit Is
easily pierced with straw, drain II
from the water and put it. while still
hot, into the boiling sirup; seal up in
air-tight jars. Can ounces in the same
manner, using less sugar.
-Chow-C Chow Pickle. peck OF
green tomatoes, two quarts of vinegar.
one cup OF sugar, half pint of mustard
seed, three tablespoonfuls Of pepper,
two tablespoonfuls of salt. one table
spoonful Of cloves, half dozen green
peppers, one dozen of onions. Chop
the tomatoes; add salt, first layer oil
tomatoes, then salt; letit stand all night.
In the morning drain off the brine and
add the above ingredients, cutting the
green peppers and onions fine. Let il
all boil till quite tender. Put in jars
and cover tightly.
To Stop Nose Bleed. The Scicn-
tifc american gives the following novel
plan: The best remedy for bleeding al
the nose, as given by DR.. Gleason in
one of his lectures, is in the vigorous
motion of the jaws as if in the act oi
chewing. In the case of child wad
OF paper should be placed in its mouth,
and the child should be instructed to
chew it hard. 1t is the motion of The
jaws that stops the flow of blood. The
remedy is so very simple that many will
feel inclined to laugh at it, but it never
has been known to fail in single in
stance, even in very severe cases.
Tomato Catsup. .--Over-ripe toma
toes make ilavorless catsup. They
must be in prime condition and sound
lake two pecks of tomatoes, slice them
and put in a porcelain kettle; iron pot
make black catsup; boil to a pulp, ther
strain and pass through a sieve; ther
return the juice to the kettle; add to j
two ounces of salt, two of mace, tive
tablespoonfuls OF whole black pepper
one teaspoonful of cayenne, one-hal
tablespoonful of ground cloves, si'
tablespoonfuls of ground mustard, one
quarter of Glove of garlic, and NJ
ounce of celery seed; boil three hours
When it is cooling add tumblerful o
strong vinegar. Put in bottles ant
cork tight.
-Ophthalmia or inflammation of tn
ewes in cattle is sometimes genera
throughouta a district. 1t may be cause
by some prevalent condition, such q
the weather or the presence of pole
in the air. which irritates the organ, o
by dust or other impurities which hav
| Ullt Sdlut tuCCt. Liz plODCl
would be to wash the eyes with som
stimulating solution to cause them
throw off the offending matter; sulphat
of zinc, one dram, dissolved in a gual
of water, may be injected into the orga
with syringe. The disease may ais
be result of catarrh resulting frol
either of the above causes, in whic
case the wash for the eyes may be uset
and half an ounce of chlorate of potas
may be given daily for three or fol
days.-M. Y Times. 5s
To Preserve Green Grab Apples.
Select full-grown crab apples, was
them and cover the sides and bottom
your preserving kettle with grapevir
leaves, and fill it with the apple
spreading thick layer of vine leav,
over it. Fill up the kettle with co
! water and set over slow fire; let the
simmer, but not boil. When they al
quite yellow take them out, peel off IL
skins with penknife and extract tt
cores very neatly. Put them again in
the kettle with fresh vine leaves NJ
! water, and set them over slow fir
,, do not let them boil. When they ha'
become green, take them out with
skinner, weigh them and allow ol
pound of sugar to every pound of fru
and a scant half pint of water to eve
pound. Put the sugar and water in
: the kettle and let it boil until the scu
ceases to rise, when add the fruit al
let it boil slowly till all are trans Jarer
You may put the grated yellow rim
: and the juice of some lemons in ther
When done, spread out in large dish
4 to cool, then tie them up in glass jar
| after putting piece of tissue pap
Y over them wet with the white of
egg.