Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-11-25
HOME, FARM AND GARDEN.


In winter, after washing the hands,
rub little starch on them, which will
absorb all the moisture remaining, and
prevent chapping. I
Pumpkin seeds acts as diuretio
ON cattle. Cows in milk should never
have access to them. Before pumpkins
arc fed tho seeds should always be re-
moved, for they decrease the flow of
milk very rapidly.
Some very nice housekeepers al
ways have bag of sheeting muslin to
put the clothes into in the boiler. This
prevents any scorch in the clothes IL
the boiler has worn thin or any rust, IL
it is not as bright as it should be.
--Hickory-nut Macaroons. Take the
meats and pound fine, add any spice
you please, make frosting as for cake.
and stir thick with the meats and
spice. Flour the hands and make the
mixture into balls the size of hickory
nuts. Place on buttered tins (allow
room to spread) and bake in quick
oven.
When very thick frosting is to cover
the top of large cake, dissolve
heapng teaspoonlul of gelatine in hot
water (use Just as little water as pos.
sible), while hot rub it over the top OF
the cake, then put on the frosting. II
this precaution is not taken the sugar
when hard is almost certain to crumble
off, and the cake might as well not be
frosted ut all.
-Oat.meal Pudding. Mix two ounces
OF fine oat-meal in quarter of pint OF
milk; add to it pint of boiling milk
fp fac or Iof; l, E,.a f@,
ten minutes; then put in two ounces OF
sifted bread crumbs; stir until the mix.
ture is stiff; then add one ounce of shred
suet and one or two well-beatcn eggs;
add q little havoring or grated nutmeg;
put the pudding into a buttered dish
and bake slowly for an hour.
Potatoes Ia Creme.--Put into
saucepan about two ounces of butter, a
dessert-spoonful of flour, some parsley
chopped small, salt and pepper; stir
these up together, add wineglassful
of cream ana set it on the fire, stirring
continually until it boils. Cut some
boiled potatoes into slices. and put
them into the saucepan with the mix
ture; boil all together and serve them
very hot.
Almond Cake. Take half pound
OF butter, one pound of sugar, one
pound of flour, one cup of sweet milk,
six eggs, two teaspoonfuls of baking
powder (when so many eggs are
used do not heap the baking powder in
the spoons), one cup of blanched and
chopped almonds, one cup of seedless
raisins (also chopped), one cup of citron
cut in small pieces stir the almonds.
raisins and citron in with the flour.
This is very rich cake, but it has the
merit of keeping well.
How to Keep Lard.-When the
scraps are Just beginning to get brittle
and brown, put in a tablespoonful of
fine salt to quart of the hot lard and
| there will be no trouble; the lard will
keep perfectly sweet for any length of
time, and the salt does no possible
harm to any kind of cookery, A per-
son can easily Judge of the quantity of
lard if they know how much the kettle
holds. 1t makes the lard winter and
harder, aside from preserving it sweet.
1t must cook n little while after adding
the salt. That designed for summer
use should be either kept in a tight
earthen jar or tin bucket with a
cover. To restore lard that is q triie
tainted. put the lard into an iron ke;-
tie and cut up salt pork in thin slices
about one-half pound of pork to gal
Ion of melted lard; add two spoonfuls
of salt, and let it cook till the pork is
crisp; take out the slices of pork and
turn the lard into your jar, and you
will never know that it has not always
been sweet. But it is better to salt in
the first place, as it saves much trouble
and time. Cor. Germantown Telegraph.
Prof. w. o. Atwater sums up his
views of commercial fertilizers as fol-
lows: For general farming at distance
from the large markets, the chief use OF
such fertilizers should he to supplement
the manure of the farm. The right
way is to make the most and best ma
nure that is practicable upon the farm,
and piece out with commercial fertiliz-
ers as experiment and experience prove
profitable. There are many cases. espe-
cially near cities, where everything de-
pends upon getting the largest and best
yield, where more exclusive use OF
chemical fertilizers is advisable. Either
the combined testimony of many ex-
periments and the best experience are
totally false or chemical fertilizers
bring larger, better and even sureI
crops than farm manures. Farmers
cannot afford to use commercial fertil,
izers at random, and it is time they
understood the reason why. The right
materials in the right places bring large
profits. Artificial fertilizers rightly
used. must prove among the most potent
means for the restoration of our agri
culture. The only way to find out wha
soil wants is to study it by careful OBJ
servation and experiment.