The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1881-02-10
Farm and Household.

Farm and Household.
HoRsERADIsH sAucE.-Grate the horse
rAdish. boil an egg hard, pound the yolk,
and add to the above little raw cream, mus
tard and vinegar added the last thing. 1t /
must all be mixed cold, and then heated.
To REMOVE INK STAINS FROM PRINTED |
BooKs.-Procure pcnnyworth of oxsllc
acid, which dissolve in a small quantity Of
warm water /; then slightly wet the stain
with It. when 1t will disappear, leaving the
leaf uninjured.
PoTTED MEAT.-Remoye all gristle. hard |
pieces aud fat from the meat: mince it
very fine. and pound 1t in mortar with a
little butter, some gravy. we'll freed from
fat, and spoonful Of Harvey or Worcester
sauce beat it to q smooth paste, seasoning
during the process with pounded Glove or
allspice, mace or grated nutmeg, salt, and
alittle cayenne; put it in pots, press it
close down, and cover With clarified butter,
or with marrow fat. bis
10 CURE 4 FELoN.--That painful Attic
ton, 4elon, can readily be prevented by
'moissening nnger with the tincture Of To-
bella In the early stages Of the attack. II
allowed to progress too far before this
remedy. Is applied 1t will have no ef-
fect. II It cannot be convenien tly OBJ
sained, rock salt pulverized, after being
dried In au oven mixed with an equal part
d spirits OF turpentine and applied fire.
quently, will destroy felon In twenty-four
hours.
DANISH PUDDING.-One cupful OF tapi-'
oca. three generous pints Of water, half a
seaepoonful Of salt, half teacupful OF su-
gar. one tumbler OF any kind Of bright
tealy. Wash the tapsoea and soak in the
s. water all night. In the morning put on In
the double boiler and cook one hour. Stir
frequently. Add the salt. vinegar and jelly,
and mix thoroughly. Turn into mould
that has been dipped into cold water and
set asay 10 harden. Serve with cream and
PINK PAAH Or afU4reN.-Tak any lean
Assfon. cpE ii ia small pieces without an,
fst or rIesle, boil n down into nice broth.
:
Thea taxa -out the meat. Wssta ,teacuf-
III ~ sriee nlcely, and boilsit fora little
xhsles sthebeoth. until II. begins to iook
ssrsaspsrent- Al grease to be skinned of.
ThsR take . smstton chop or two,e take ou,
-.tbeAo0 cpt in dice. ROilGtbe whole to-
geahnf. With q whole onion sud little but
~ snd AL. forL = quarter OF an hour Serv.
< u Without sttalaieg. The same recipe doe.
SfSeBess, chicken, turkey or rabbit.
EaED 4RoR Cewsa-A COW should have
hnM dtteen to twenty. pounds OF hay daily
with Ave 70 ten pounds Of corn meal, in
Rrspostipu ~ her Size and capacity for eat
Ing Ascow OF coo pounds will do well Oh
aiteen ppands Of hsy and six pounds Of
lAesl. IT the hay il cut and wetted and thu
meal added 70 liz the food will be better di.
ysssted sid more economically used One
third Of the hay may be given At noon, I'M
cut, These rstions are proper for milking
eoMs. DRY cows may do we'll on. fifteei
pounds d hay and two quarts Of meal, and
cutting nay be dispensed with, il the labol
4 thought to cost more than the fodder.
TURKxx GRoouErTEs Chop very fnel,
or pound Ia >: mortar the .remnants-freee
from taf Or bone--efi = roast or boiled tur-
key. Heat piece Of butter The size Of al
en-; chop together 3 little onion and
spFix Of parsley, and add to the butter will
a large tablespoonful Of -four. When vel
cooked put Ira cupful Of strong stock, ad.
seasoning OF pepper, salt, little lemon
Juice and sherry and the turkey. Set ava.
to cool, and when cold mould into small
rolls, dip into beaten egg, then into crack
ex-crumbs and fry in hot lard. Serve heape'
around . pile OF the French canned pea
made very hot and seasoned with butter.
BEEF TEA FOR CHILDREN The bes
way 70 make beef tea for children is as fol
luws: Soup meat without bone from d.
shin OF neck. Cut the meat into dice witt
very sharp knife to every pound Of mea
use one pint OF cold water. Cut up tn
meat on q dish, not on q board, as the latte
sbsorbs the juices wastefully. Have til
proper measure Of water about you, 10
proper soup basin or bowl, and rs you Gu
up the meat sprinkle 1t properly with salt
and throw it into the cold water. here lie
u remain for two hours then put 1t into
sApcepsn and set 1t on the dire. Watc
carefully the first rising, and skim and &c
cure this; it Is the essence Of the beef be
ing thrown out. Put 1t in clean bowl
and let the beef 20 on boiling for ten min
utes, no longer, then pourit through slew
to the first skimmings. Stir it before using
In older children than infants you Cal
flavor with onion and q few cloves. So com
pleteiy does this way of making beef tea ex
srzcs the goodness, that q dog would NJ
est the meat that is left.
EFFECT OF LIME ON THE SoIL.-Lim
decomposes organic matter and helps tn
production Of the NITROUS fermentation. ]
also dissolves eilcstes of potash and free
the potash from It's ineoluble combinations
IL also provides the crops directly with lime
Of which nearly all of them contain con
tain considerable quantities It only act
as It. Il held In solution In the water in tn
zssil, and as the colder the water the NOR
lime Il dissolved, the fall, winter or sprini
= better time to use 1t than the summer
Lime Is most useful to crops that contain
much silica and require potash, and corn
clover, wheat, rye and grass are chief,
benefited by an application Of it. As lin
has the eifec. Of decomposing nitrogeniou
Substances and setting free any ammoni
eontained In them, it should not be mixe
with any fresh manure unless In cempo-
VIII. abundance OF earth, in which case tn
nitrogen il changed to nitric acid, whic
combines with some Of the lime and tn
potash liberated from the soil.
The Charleston, w. Va. Necs gives al
account Of the exploits OF DR.. Anderson
elias DR.. Knight. alias Or. schupert. in tina
vicinity In the assumed capacity Of a seere