Huntsville gazette., 1881-09-17
HOME AND FARM.

HOME AND fAhMs
The great "truth," of the good old
Duke of Sully, is: agriculture and
pasture are the two great breasts Of ma
ture from which nations derive their
nourishment. =
To Prepare SCOT for Rcses.-Get
some SCOT from a chimney or stove
where wood is used for fuel, put it in an
old pitcher and pour hot water upon it.
When cool use it to water your plants
every few days. When it is all used fill
up the pitcher again with hot water.
The effect upon roses that have almost
hopelessly deteriorated is wonderful, in
producing rapid growth Of thirty
shoots, with large thick leaves and a
great number of richly-tinted roses.
To Make Bran Coffee.--Take good
wheat bran, mix with molasses until
just lightly wet by thorough stirring,
put in hot oven on shallow tins and let
brown like coffee, stirring often; when
brown it is ready for use. Put a hand
full or two or three, according to your
family and your temperance, pour on
boiling water, let steep; you can flavor
with a teaspoonful of ground coffee;
use milk or cream. 1t is nourishing, or
much more healthful than real coffee
or tea. t~-
-Piccalilli.-One peck of green to-
matoes; if the flavor of onions is de-
sired, take eight, but it is very well
without any; four green peppers; slice
all and put in layers; sprinkle on one
cup of salt, and let them remain over
night; in the morning press dry through
sieve, put it in porcelain kettle and
cover with vinegar; add one cup OF
sugar, tablespoonful of each kind of
spice; put into a muslin bag; stew slow
ly about an hour, or until the tomatoes
are as soft as desired. -
Chopped Pickle.-One gallon green
tomatoes, four large onions, three red
peppers and three green ones, leaving
in few of the seeds. Chop all fine;
throw in big handful of salt; mix well
together, and let it stand over night. In
the morning drain dry and add one
pound of brown sugar, one tablespoon
full each of black pepper, ground cloves
and allspice; half pint of white mus
tard seed and one-quarter of an ounce OF
celery seed. Pour over three pints OF
cider vinegar, boiling hot. This is ex-,
cellent. Put into jars or wide-mouthed
bottles, and cork tightly. fs.- go
Preserved Peaches Peaches, loaf
sugar. Pare the peaches, cut them in
halves, and remove the stones. To ev-
cry pound, allow pound of sugar.
Crack one-quarter of the stones, and
take out the kernels Scald and re-
move the skin, and pound them to pow
der in mortar. Place the peaches and
sugar in layers in porcelain-lined ket-
tie, strewing each layer with the kernel
powder. Add the water in which the
kernels were scalded, and simmer very
slowly half an hour. Skim the sirup
while boiling. Take out the fruit with
broad skinner, and put pieces on a
large, flat dish to cool. Boil the sirup,
skimming it, till thick and clear. Fill
jars with the fruit, pressing the pieces
together. Fill up each jar with the sirup.
Cover very tightly.
The arguments all seem to be in
favor of horses of great size, but there
are many facts the other way. Large
horses are more liable to stumble and
be lame than those of the middle size.
They are clumsy and can not fill them
selves so quickly. There is nothing
more surprising to Western man than
to visit Montreal and see the small
Canadian horse hauling large two-seat-
ed carriages full of people with apparent
ease. A horse weighing 900 pounds in
Canada or Vermont takes chaise or
Concord buggy with two men in it and
will make fifty or sixty miles day over
hills that might have terrified Hannibal.
But their weight is where it ought
to be. It is compact and not "
ing around loose It is muscle, not pulp,
that we want in a horse.-Erchange-