St. Landry democrat. (Opelousas, La.) 1878-1894, 1881-09-24
HOME, FARM AND GARDEN.

tention than others.
Mint Sauce-Mix one tablespoon
tut of white sugar to half teacup of
good vinegar: add the mint and let it
lnfuse for half an hour before sending
to the table. Serve with roast lamb or
mutton.
A New York farmer, who is also q
practical sheep grower, gives the fol-
lowing as sure cure for grub in sheep:
Turn into each nOstril OF the animal
affected half teaspoonful OF kerosene
oil.
Dry sulphur is given as a remedy
Tor lice on cattle by one who say he
Gno1rs it is effective. 1t should be
sprnkled all over the body and worked
into the hair
The remnants of any pudding LETT
from one dinner may be served for the
next by arranging it into compact
mass and covering it with a meringue
of whipped whites of eggs and little
powdered sugar. Set into y hot oven
just long enough to brown.
TO prevent chok NO, break an egg
into a cup and give it to the person
choking, to swallow The white of the
egg seems to catch around the obstacle
and remove it. Ii one egg does not
answer the purpose, try another. The
white is all that is necessary.
To ascertain if water is hard or soft
procure small quantity of soap dis
solved in alcohol. and let few drops
of it fall into a glass of water to be
tried; if the water becomes milky it is
hard, but if little or no milkiness results
the water may be said to be soft.
To make jely-cake fritters ut some
stale sponge or other cake into rounds
with a cake cutter. Fry these nice
brown in hot lard; dip each quickly
into Il bowl OF boiling milk and Law upon
hot plate, spread thickly with jam or
preserves. Serve hot, with cream to
pour over them.
Quail Pie.-Quail, butter, pepper
and salt. Cut the quail in pieces and
stew them about ten minutes, or till
tender. Line your baking dish with
nice paste; put in the birds; little of
the water in which they were stewed,
thickened with little flour; shake in
pepper and salt and bits OF butter;
CoPCI Will d ulCt CIuSt anu Ddkc ucll-
cate brown.
Tomato Jelly.-Tear in pieces some
ripe tomatoes and stem them until
thoroughly cooked, with only sufficient
water to keep them from burning; put
the pulp into jelly-bag, and when the
juice has trickled through, put pound
of sugar to each pint Of juice and boil
rapidly until it jellies. If the color is
not bright red, a few drops of cochineal
will improve it. This jelly may be eat
en- with roast meat.
"A timely suggestion, on it's travels
without credit, is to the effect that be-
fore removing threshing machine to
another farm it should be run empty.
from five to ten minutes at high rate
of speed in order to throw out anv seeds
Of cheat, cookie, ETC., aud to discharge
particles of smut that may have adj
hered to it In this way the germs OF
weeds or fungi will be left where raised
and not introduced by this medium as
pest to other fields.
The Onion Maggot. "A writer says,
in VicE's Magazine, that aneighbor and
he each secured an ounce of Danvers
Yellow Onion, and prepared the ground
and sowed the seed in the same man
ner, with one exception--the neighbor
covered the bed with good supply of
coal ashes. The crop in both cases
came up and looked well until the
plants were about six inches high, when
the onions without ashes became in
tested with the onion maggot, and in a
short time wholly disappeared. The
neighbor never lost an onion. The |
gardens were adjoining, the beds being
less than 100 feet apart.
The reason why rain causes spots
on the varnish Of a carriage is that
certain quantity of moisture is absorbed
by the varnish, and this causes the
texture of the varnish to change. A
sort of granulation is effected by which
the reflection of the light is altered,
and this causes the color to change. If
water is applied to the varnish of car
riage and is permitted to dry on. it will
always have, this effect, and so will
mud. A carriage that has been out in
the rain or mud should be washed and
wiped dry and polished with a fine
soft leather. The quality of the var
uish also has something to do with it.
-Four medium heads of cabbage,
twelve good sized cucumbers, one peck
of green tomatoes, three ounces of
white mustard seed, ounce of turmeric.
six tablespoonful of made mustard,
three pounds of brown sugar, vinegar to
mix well. Let the cucumbers stand in
brine three or four days, chop onions,
tomatoes and cabbage the day before
making and sprinkle with salt. When
ready to make take cucumbers out of
brine, peel and cut into thin slices.
Drain the other vegetables. put all into
a kettle with sugar, mustard. turemric,
seed, and cider vinegar to cover. Sim
mer slowly one half hour and than