The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1881-10-22
USEFUL AND SUGGESTIVE.

Sweet potatoes baked under roast
of beef or lamb are very nice. Take
the skin Of carefully so as to leave the
surface smooth. wash and put them
under the meat, allowing half an hour
for medium-sized potato. Ii any are
left do not throw them away, but warm
them for breakfast. Slice them thin
and fry brown in butter
Green Tomato Sauce. Cut up two
gallons of green tomatoes; take three
gills of black mustard seed three table
spoonfuls of dry mustard, two and a.
half OF black pepper, one and a-half of
allspice, four of salt, two of celery
seed, one quart each of chopped onions
and sugar, and two and a-half quarts of
good vinegar, little red pepper to
taste. Beat the spices and boil all to-
gether until well done.
Apple Custard Six tart apples,
half teacup of water, four spoonfuis of
sugar, three pints of milk, eight eggs.
Pare and core the apples, cook them in
the water till tender, but donOt let them
break, put them in the pudding dish
and sprinkle sugar over them; then
make custard of the milk, sugar, and
well-beaten eggs; flavor to taste; pour
this over the apples, and bake in a mod
crate oven about half an hour.
-Ready-Made Glue. "A good glue
ready for use is made without the APP
plcation of heat by djssolving the glue
in common whisky instead of water.
Both are put together in bottle, which
is then corked tight and allowed to
stand for three or four days. If pre-
pared in this way, it will keep for years
and always be ready for use, except in
extremely cold weather, when it will
be necessary to set it in warm water
before using. A strong solution of
isinglaSs made in the same manner is
an excellent cement for leather.
-Oldfashioned Apple Jelly.-Take
twenty large, juicy apples, pare and
chop; put into q Jar with the rind
yellow parO of four large lemons,
pared thin and cut in bits cover the
jar closely and set in a pot of boiling
water; keep water boiling all around it
until the apples are dissolved; strain
through a ielly-bag, and mix with
| liquid the juice of the four lemons; to
one pint OF mixed juice one pound
sugar: put in kettle, and when sugar is
melted set it on the fire, and boil and
and skim about twenty minutes, or I'M
til it is thick, fine jelly.
1t is more economical to keep
calves shut up in stable handy by
than to spend time running after them
in field. The calves will do q great
! deal better, as thev are out of storms,
and not so much exposed TO flies.
Under this system of care and feeding
we have never been troubled with
scOurs, or other diseases arising from
exposure and from having food of an
improper kind. The calves are not
only healthy and thrifty, but all along
have perfect development and APP
pearance. The hair is bright and silk
en-, and the body symmetrical, with
just the right proportion of flesh and
bone. When calves are turned out too
young to pick their own living, they
become pot-bellied, and this ill-shape
they carry with them all their lives.
They always run down and get stunted
from which Improbable condition they
scarcely ever recover before winter
and spring finds them runty, with
staring coats, sunken eyes, ill-favored
in all respects, and not worth any
more than when turned to grass nearly
year before. This is the wav most
calves are raised. The opposite ex-
IRENE is to let them suck and so lose
the use of the COW for the dairy, and at
the same time unfit the calf for prac-
teal use. The calf should be kept
growing until it reaches maturity.
When growth ends loss begins, and this
is too often the case in rearing animals
II D. Curtis, IN N. Y. Tribune.