Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-05-20
USEFUL AND SUGGESTIVE.

USEFUh AND oOWUEOItVEs
Washing In cool, but not excessively
cold, water, and general cleanliness,
keeps the skin healthy and the COM
plexion clear.
The leaves of the common dande-
lion are very acceptable to horses.
They are an excellent medicine, having
very beneficial effect upon the health,
and making the hair SLEEK and dglossy.
Sweet corn is an excellent green
fodder for horses for the summer; they
cat it eagerly; when the ears are nearly
ripe It is very nutritious, and with il
horses require no grain, The only dan
ger in feeding it is that too much may
be eaten; this should be guarded
against by regulating the ration strict
ly. Fifteen pounds at q feed is amply
sufficient.
To prevent falling off of the hair of
horses name, or to restore the growth,
rub the skin Of the part with the follow
ing mixture, viz: One pint Of alcohol
and one dram of tincture of canthar-
ides. Give the horse dose of salts,
(twelve ounces) and feed with some
wheat bran, which will allay the irrita-
tion of the skin, to which the loss OF
hair is due.--N. Y. Times.
To tan skins with the fur on, nail
smoothly to board, heshy side out; re-
move all loose pieces of flesh then rub
in as much chalk as you can; when the
chalk begins to powder and fall off, take
the skin down. fill it with fine alum,
roll it up and lay it away for two or
three days, then ,,nroll and shake out
and the work is done. Keep, while
tanning, in dry place.
Chocolate Pudding. Soak hall
pound of gelatine with little cold
water, put it in pan with a quarter
pound grated chocolate, one ounce SUI
gar and one pint of milk, stir till il
boils. Break the yelks of four eggs in
basin, stir with wooden spoon
| When the chocolate boils allow it tc
stand one minute, taen pour it on the
| yelks, return to the pan, and stir till il
thickens, not letting it boil; pour into 8
wet mold.
Lettuce, says Miss Corson. is excel
lent stuffed; it is well washed in salted
cold water, the roots trimmed off, two
tablespoonfuls of cooked force. meat o
any kind, or chopped cold meat highly
seasoned, inclosed within the leaves
which are bound together with tape ol
| strips of cloth; several heads thus pre-
pared are placed in q saucepan covered
with broth or cold gravy we'll seasoned
and set over the fire to simmer abou
five minutes; the tapes are then re
moved and the lettuce heads and sauc.
are served hot.
"A tempting way to serve potatoe
at this time of the year is to boil then
with plenty of salt in the water; thel
when tender turn all the water off; lc
the kettle stand on the top of the stow
till the potatoes are dry, mash then
until they are free from lump, add
little sweet milk or cream, butter, pep
per and salt if this is needed, then pu
the potato in the dish IN which it is t.
be served and set it in the oven t.
brown over the top. If your potatoe
are not very sweet this is an especiall
good way to cook them.
When sheep are exposed to the ho
sun and then sudden shower, or t
the hot sun with wool soaked with
shower, they take cold, and the fire
quent result is catarrh, with sneezin
and discharge at the nose. If no
stopped by effective remedies the in
flammation often spreads to the lung
and causes pneumonia or pleurisy. TIL
remedy is to keep the sheep in she
tered place for few days and give
pint of tar-water once day. Tai
water is made by stirring tablespoon
full of pine tar in gallon of water. ]
may be kept in a jar for use, and is a
ways valuable in a flock.
1t is common practice to wra
, water vessels such as canteens in
: piece of cloth, which is kept wet fc
{ the purpose of cooling the water. Th
, philosophy of this is as follows; Whe
evaporation occurs, the surface froI
, which it proceeds is reduced in ten
perature, because an expansion of
, liquid into vapor is in course of prt
| gress. Compression causes heat, an
ether, which is very volatile, is poure
/ on the hand and blown upon, the rapi
1 evaporation of the ether will cause
1 feeling of GOODNESS as if ice were hel
5 in the hand. 1t is the same wit
3 water, but in a less degree. When
| canteen is covered with wet cloth, an
hung where the wind can blow upon i
: it is cooled very considerably. 1t
!. the same thing which makes us fe
/. cold and chilly when our clothes a
, wet.
For a delicious roll pudding,
:, "roly poly" make a crust as for ba
t ing powder biscuit. adding only an e
q ira lump of butter. Roll the crust
the desired size, then spread jam
+ preserve over it; put the fruit as ne
@ the edge as you can and yet not let
run off the crust, then roll it up al
. wrap it loosely in clean, soft clio
kept for the purpose-an old napk
v will answer we'll; have needle al
i thread at hand and baste the cloth t
o gether so that it will not fall apart, b
r leave plenty of room for the crust
h rise in. Steam it for about an not
d serve with sour sauce or sweeten
II cream, or butter and sugar beaten to
l. stiff froth. Cherries or gooseberri
g are nice for the filling. but black Gu
rant jam is far better than either.
n shall never forget the flowers even
!. the little stone jars out of which I'll
Ie compound used to be taken by the de
| old English lady who taught me how
d make this pudding, and though bla
/ currants do not taste now as they d
W then they will do very well.-Cor.
it change.
i, How Much Water.
% A correspondent asks how mu