Sharp County record., 1881-05-12
FARM AND FIRESIDE.

any SOlI VI J6llN dull OuG tH0s anu DCdG
well together with three teaspoons
cream or milk. After mixing thorough
ly bake in a good crust.
In making broths and stews, the
cooking should proceed slowly and the
vessel be kept closely covered. so that
no nutriment may be driven off during
the escape OF steam caused by violent
ebullition.
Springfield Rumrill Snaps. Three
fourths cupful lard, three-fourthS cup
full butter, one cupful sugar, one pint
molasses, one teaSpoonful soda, one
tablespoonful ginger, one tablespoonful
spice, then enough flour to roll soft and
very thin in rings.
In washing windows narrow
shaped wooden knife, sharply pointed,
will take out the dust that hardens in
the corners of the sash. Dry whiting
will polish the glass, which should be
first washed with weak black tea mixed
with little alcohol. Save the tea leaves
for the purpose.
"A bushel of ashes represents the
mineral matter of from two to four tons
of vegetable matter They are there
fore very valuable on soils that have
been over cropped. The mineral ele'
ments in ashes are in form to be i'm
mediately available to plants. Ashes
contain potash, lime, magnesia, phos-
phoric acid, sulphuric acid, etc. potash
being in the greatest proportion.
Egg Dumplings--Make batter of
a pint of milk, two well-beaten eggs, a
teaspoonful of salt, and flour enough to
make batter as thick as for pound
cake. Have clean saucepan of boil
ing water, let the water boil fast, drop
in the batter by the tablespoonful (four
or five minutes will boil them), take
them with a skinner on a dish, put a
bit of butter and grated nutmeg, with
sirup or sugar over.
An experienced chcken-breeder in
forms the Lancaster Farmer that he but
seldom fails to cure the gapes by the
application of air-slacked lime. He
confines the affected fowl in box,
placing screen over the top, on which
he puts pulverized lime, and occasion
ally shakes the screen. The dust makes
the fowl sneeze and in a short time dis
gorges the parasites which accumulate
in the windpipe and produce the dis
ease. This remedy. he considers the
most effectusl that he has ever tried.
-Scab in Sheep-A Remedy. i
noticed in your paper of January 8th
an article of inquiry in regard to scab. l
have had considerable experience in scab
during the past twenty years in Califor-
MIA. The cheapest and best remedy | have
tried is lime and sulphur-ten pounds
of quick lime, twenty pounds of sulphur
and twenty gallons of water. Boil and
stir well till the mixture becomes Of an
orange tint, add three gallons of water
to one of the mixture and apply warm.
| often use acurry comb to remove the
hard scab before applying the remedy.
Trad COchraae, IN american Rural
Home.
Spring Soup.-One pound of soup
meat. well chopped; piece of butter
melted in pan, the meat Drowned in it.
some flour sprinkled over it, and, when
turned about little, warm water poured
over; add two cloves, corn-pepper,
salt and bit of whole mace; simmer
gently for one hour and quarter.
Strain and put away the meat; add to
the soup some canned peas and very
finely-chopped parsley; let simmer ten
minutes. Have the yelkS of two or
three eggs ready beaten up and stir into
the boiling soup; let simmer minute
or so and dish up with crackers or toast
ed bread squares.
Effect of Lime on Manure. The
effect of lime on fresh manure is to de-
compose it and drive off all the am
monia. This does not hurt it in the
least if it is done in the soil, be-
cause the soil will catch all the am
monia; nor in compost heaps, because
the compost will absorb it. But with
manure alone it is ruinous. To leave
manure rotting all the winter, it must
be kept from freezing. 1t would pay to
have a cellar or pit for the manure,
so that good heat could be kept up,
and if the manure is turned once the
whole heap could be kept hot and
rotted sufficiently for use in the spring
"A good way to avoid wasting flour
each time you use your kneading board
is to brush it carefully off the board into
a small sieve; sift out the flour, it will
be good to use again. When making
the crust for a pot-pie there is danger,
as every cook knows, of the crust fall
ing when it is cooked in the kettle with
the meat or chicken. If instead of do
ing this you put the crust on plate and
steam it for three-quarters of an hour
it will not be heavy. Be sure to have
plenty of water in the kettle so that you
will not have to take the steamer off in
order to put more in. Make the crust
just as you do baking-powder biscuit.
When the meat is cooked and the gravy
made, drop the crust into the gravy and
leave it there for minute or two.
Canker in the Foot.
Remove all diseased and detached