The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-02-24
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
1t is only good seed that makes
good results possible.
If corn meal is to be fed to cows, it
Is best to grind one bushel of faxseed
with fifteen bushels of corn, which
makes good, healthy diet.
Stove luster, when mixed with tur-
pentine and applied in the usual man.
ner, is blacker, more glossy than when
mixed with any other liquid, and the
turpentine also prevents dust.
Frosted silverware or frosted orna-
mentation on plain silver should be
cleaned with q soft brush and strong
lye. accompanied by frequent rinsings
in soft water. After the frosted parts
are dry, the polished parts may be
rubbed carefully with powder.
There is much difference of opin-
pruning, but if done in June, July and
August the wounds will heal over more
rapidly than at any other season OF the
year; but there are occasions, especial
ly when trees are young and the
performed whenever the knife is sharp.
Rubbing of the tender shoot is prefer
able to cutting away the branch in
after years.
Good Stewed Chicken.-Put in q
saucepan o piece of butter the size of
walnut, dredge in little flour, set on
the stove and stir till smooth and lit
tie on the fry; add very little water,
let it cook q trihe more, then put in
your chicken that of course has been
washed and cut up, stir it all round
slowly, then dredge in q little more
flour and pour in a little more water,
cover up and stew. occasionally adding
more water as required, but not too
much at one time. Let it be well done
before dishing.
When q horse is uneasy and suf
fers, and turns around his nose to his
flanks, ne is troubled with indigestion.
and this also affects the kidneys.
When a horse is not working, good hay
Is sufficient without corn, and too much
corn will then be apt to cause trouble.
The remedy for such trouble is to les
sen the grain if he is in good condi-
ton, give q pint of inseed- oil, and re-
peat the next day. Then give a dram
(teaspoonfuD each of ground ginger
and carbonate of soda twice a day in
some bran and cut hay wetted, or in q
bran mash.-N. Y. Times.
The Bellflower is a fine eating and
cooking apple. The Prairie Farmer
raises the objection that it is unproduc-
tive in some localities, and says: 1--WE
know of an orchard of them of 250trees,
seventeen years old. from which not one
bushel of fruit has ever been gathered,
while it is Immediately surrounded on
all sides by other varieties that have
been grandly productive, with the same
soil and culture. Therefore. it is one
of the varieties that should never be
planted except where experience has
shown they will bear fair crops" The
same is true of other apples, the North
ern Spy, for example. Suit your variety
to soil and climate.
"A writer in the Housekeeper furnish
es these hints: There are many nice
ways OF cooking potatoes. and our ia
vorite one is frying them. Slice raw
and put sweet lard enough in youE
spider to well cover the bottom after it
salt, pepper and cover tight; let them
cook until well Drowned on the bottom
before turning. The knack is to have
lard enough to brown them without
burning or sticking, and turning the
fresh ones to the bottom so that nearly
all may brown. Potatoes are also very
nice boiled in lard like doughnuts. To
those who love pot-pie, and do not sue
ceed in getting it light, can whisper a
secret; make the dough without a bit
of shortening. and leave the cover of
your kettle for fifteen minutes, when it
will be nearly done; then clap on the
| cover, cook five minutes more and
serve. and say good-by to tough. heavy
dumplings."
An elegant cake to be baked in lay
ers with filling of fig paste is made
thus: Take one cup of butter, two cups
| of sugar, three cups and half of flour,
half of cup of sweet milk, the whites
| of seven eggs, two teaspoonfuls of bak-
| ing powder; cream the butter and sugar
till very Highland by the way, this
should always be done when you wish
nice cake. Beat the eggs to a stiff
froth. 1t is to be hoped that you have
a good egg-beater. I believe it is q
matter Of economy. For the filling
take one pound of figs: chop them fine
and cook until soft, and smooth with q
teacupful of water aud half cup OF
sugar. Another, but 1 think less de.
sirable, way to prepare the filling is to
take ten ounces of figs and five ounces
| of raisins; stone the raisins and then
chop them and the figs fine, then soak
them all night in enough cider to make
with them q paste which will spread
almost like q thick custard. Cor. NJ
y Ppsf.