Osage Valley banner. (Tuscumbia, Miller County, Mo.) 1879-1881, 1881-02-03
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kept as nearly as possible in darkness as
wen rs drynessl
UNDER favorable conditions the ches-
nut and the oak will live 1000 Years.
The beech and ash live bali as long.
THE old canes Of raspbsrries and
blackberries should be removed during
winter. The pruning of the new canos
should be done the latter part Of Zebra
AIRY or beginning Of March.
A VERY simple remedy-aud said to
be effective to rid canary birds of
mites Is TO place a clean white cloth over
the cage at night. The vermin leave
the bird and gather upon the cloth.
They are very small, red, and scarcely
discernible with the naked eye.
OLp-FAsmoNEn MoLAssEs CANDY
One quart Of best Now Orleans molasses,
piece OF butter half the size of a hens
egg. When II viii snap in water !. Is
sufficiently done; stir in a little soda TO
whiten III; pour into buttered dishes,
and when cool enough pull until white.
CINNAMON JUMHLEs.-Mnke one, two,
three, four, or cup-cake, a little thicker
than usual mix together equal pests OF
cinnamon and granulated sugar; drop a
large spoonful OF the dough into the cin~
namon; when all have been well nv
cred put into q quick oyen; should be
done In ten minutes.
CABBAGE Is the best given poultry
whole, hung up By the stalk. AZ FIRST Il
may not DO touched, but when the fowl.
begins 70 peek at il the rest will be
tempted to keep on until little remaihs.
Being suspended, it does not waste or
become polluted, and il viii remain in
good condition to be eaten at will.
THE National Lire Stock Journal as
serts that hams have a decidedly better
flavor, and the meat retains q more
natural color, when nothing hat plain
salt is used In the curing. If the work
of sailing Is carefully attended to, the
hams, when curod with salt alone, will
be- ready for smoking at from six weeks
20 two months, according to the size OF
the hams, Saltpeter has a tendency to
harden and rodden the meat. IL nn-
doubtedly hastens the curing process;
but it does SO at the expense Of tho
flavor.
OH TIKI JoISrs.-Thanks to the sew
ing machine, there is IN almost every
household q convenient little can for dis
tributing oil. Many housekeepers never
consider that it can DO used upon any
thing but the sewing-machine, while
hinges ereak and keys turn with difficult
~ in their rusty locks. II n has not
this little can, u trifle OF oil in a cup,
with n feather, will aUswer the purpose.
Heavy articles Of furhiturs provided with
casters are sometimes more difficult to.
move than If they were without them.
A drop or two of oil viii often do more
than large application of strength.
QUEEN OF PuDDIHG.-One pint of
fine broad crumbs, a piece of butter the
size OF an egg rubbed in, a teacupfl Of
fine sifted loaf sugar, the rind of one
lemon grated, yelks OF four eggs, and a
pint of milk. Mix these ingredients to-
gether in q pie-dish, and bake in a quick
oven until well set, but be ca eful not TO
let the pudding get leathery it will take
only a short time. When COO, spread
a layer of apricot or strawherry-jam over
the top. Whip the whites Of the four
eggs, with u teacupful of siited sugar and
either the juice Of the lemon or a small
teaspoonful OF essence OF lemon, into n
very stiff froth and throw lightly over,
making it as rocky as possible, and pill
ing 1t up higher In the center. Very
slightly brown 1t by putting it into the
oven for a few minutes, or passing a
salamander over it.
AN excellent pickle for sailing meat
is made as follows: To one gallon of
water take one and a half pounds Of
salt, half a pound OF brown sugar, and
half an ounce of saltpeter; boil these
until no more scum rises, and skim the
liquor as this rises until the pickle is
clear; pour it into q tub to cool. Keep
The meat two days before packing il,
and rub it with a quantity OF the ingre-
dents, finely powered, twelve hours be-
fore leaving it to drain then pack
closely in the barrel or tub, sprinkling
each layer with more of che powdered
ingredients, and turn on the pickle
I cold. When the meat is used the pickle
may be boiled, skinned, strained, and
kept for another season. The pork
packers thus keep their pickle from year
to year, and preserve IL with great care,
knowing that it improves with age and
the simple addition of more salt, ,ta.--
Prairie Farmer,