The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1881-10-07

Ill ~ INV kt"~t*4y <<ts~FN~ &t1"s
apples keep better Ia moist or damp
cellars than IN dry ones.
"A good way to use up bits Of cold
roast beef II 10 chop them fine and add
about 4 third Of the quantity Of cracker
or bread crumbs. stir In enough milk or
water 10 m0istcn Il. season well with
pepper and salt. then roll in balls or
ilai cakes. dip in egg and try In butter.
TO Make Custards 70 Turn Out
Mix with the yelSs Of six eggs we'll
beaten three halt. pints Of new milk.
thrce-fourths OF an ounce Of dissolved
isingIass. swecten. flavor and boil over
the fire In n balm marie until il tnickens;
pour into q dish and stir until quite
cool; then pour into cups TO turn out.
These you may place upon . dish and
surround with jelly.
-uuince Preserves. Pare. core and
quarter line, large ounces. Lay aside
al inferior and badly shaped pieces.
Cook the fruit ia water enough 10 cov-
er. having iirst weighed I. Allow
three-quarters o. pound Of sugar TO
every pound Ut fruit. and q cup orwater
for each pound Of sugar. Make this
into a clear sirup. aud when the lruit Il
easily pierced with a straw. drain il
from the water and put il. while still
hot. into the boiling strip; seal up In
alright jars. Can ounces in the same
manner using less sugar.
chow Chow Pickle. -One peck Of
green tomatoes. two quarts Of vinegar.
one cup 81 sugar. half pint Of mustard
seed. three tabIespooniuls Of pepper.
two tab espoonfuls IL salt. one table
spoonful 81 cloves. half dozen green
peppers, one dozen OF onions. Chop
the tomatoes: add salt. first a laS CIR OF
tomatoes. then salt; lett stand all night.
In the morning drain on the brine and
add The above ingredients. cutting the
green peppers and onions fine. Let IL
al boil till quite tender. Put IN jars
and cover tightly.
To Stop Nose. Bleed. 1.-The Scien-
fifr american gives the following novel
plan: The best remedy ior bicedn a.
the nose. as given by Dir. Gleason IN
one OF his lectures. is in the vigorous
motion Of the jaws as il in the act of
chewing. In the case Of q child a wad
D; paper should be placed in its mouth.
and the child should be instructed 70
chew IL hard. II is the motion Of the
jaws that stops the low OF blood. The
remedy is SO very simple that many will
feel inclined TO laugh At II. but i never
has been known TO fail In a single in
stance. even IN very severe cases.
Tomato Catsup .-Over-ripe toma-
toes make n f!avor'css catsnp. They
must be IN prime condition and % nd.
lake two pecks Of tomatoes, slice them.
and pnt N a porcelain kettle; iron pots
make black catsup; boil to a PULP. then
strain and pass through a sieve; then
return the juice 20 the kettle; add to il
two ounces Of salt. two of mace. two
table spoonfuls Of whole black pepper.
one t~easpoonful Of cayenne. onc-half
tablespoonful OF ground cloves. six
tablcspooniuls Of ground mustard. one
quarter Of q Glove OF garlic. and an
ounce OF celery. seed: boil three hours.
When il Is cooling aid a tumblerful Of
strong vinegar. Prs In bottles and
cork tight.
-Ophthalmia or Inflammation Of The
ewes ia cattle Is sometimes general
throughout 4 district. II may be caused
BY some prevalent condition. such as
the weather or the presence Of pollen
In the air. which initiates the organ. or
b. dust or other impurities which have
the same effect. The proper treatment
would be 10 wash the eyes with some
stimulating solution to cause them 10
throw on the offending matter suIphate
Of zinc. n dram. dissolved IN q Quart
Of water, may be injected into the organ
with a syringe. The disease may also
be q result Of catarrh resulting from
either OF the above causes, in which
ease the wash for the eyes may be used.
and half nm ounce Of chloratc Of potash
may be given daily for three Or four
days--N. y. Times.
To Preserve Green Crab Apples -
Select full-grown crab apples. wash
them and cover the sides and bottom Of
your preserving kettle with grapevine
leaves. and Ill II with the apples.
spreading q thick layer OF vine leaves
over il. Fill up the kettle with cold
water. and set over . slow fire; let them
simmer, but not boil. When they are
quite yellow take them out. peel on the
skins with 4 penknife and extract the
cores very neatly. Put then. again into
the kettle with fresh vine leaves and
water. and set them over a slow fire;
do not let them boil. When they have
become green, take them out with 4
skinner, weigh them and allow one
pound Of sugar to every pound Of fruit.
and q scant half pint of water TO every
pound. Put the sugar and water into
the kettle and let il boil until the scum
ceases to rise. when add the fruit aud
let IL boil slowly till all are trans aren't.
iou may put the grated yellow rinds
and the juice 81 some lemons in them.
When done. spread out in large dishes
tocool, then tie them up in glass jars,
after putting q piece 81 tissue paper
over them wet with the white 81 an