The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-04-14
USEFUL AND SUGGESTIVE.

Indian Mullins. quart scalded
milk and poured ON Indian meal, one
pint -four. four eggs and little salt.
Thyme will grow everywhere, but
it prefers q dry, poor soil. If the
ground is rich the plant will become too
luxuriant and lose its aromatic quail
ties.
Seeds OF morning-glories should be
planted as soon as the frost is out of
the ground. Plant in mellow soil, en-
riched with wellrotted barnyard ma
nure or leaf-mold. They will be
source of pleasure to the eye all through
the season.
"A strong tea made from sassafras
roots is recommended for killing lice on
cattle or horses. In applying it, take
an old cloth and wash the animal SO as
to wet the hair and hide thoroughly.
Apply either warm or cold. No injury
will be done to the animal, and the lice
will be efectually killed.
"A good way to kill moths in carpets
is to take coarse towel and wiring it
out in clean water. Spread it out
smoothly on the carpet, then iron it
dry with good hot iron. repeating the
operation on all suspected places, and
those least used. 1t is not necessary to
press hard. heat and steam being the
agents, and they do the work effectual-
ly on the worms and their eggs.
-Old-fashioned Crullers.-Half a cup
butter, one and q half sugar, three eggs,
one cup sweet milk, two teaspoons
cream tartar, one teaspoon soda, flour
to roll out soft, and a little nutmeg or
cinnamon. Very nice crullers are made
hvy ~ fvny0 {ovpY
rules" only, instead of the three cups
of flour, use -four enough to roll out
soft If the lard is boiling hot, the
dough may be quite rich without ''soak-
ing fat"
The following recipe for almond
cake is q good one; it makes q very nice
cake for the basket: Take one cup of
butter, one cup and half of sugar,
three eggs, half of a cup of milk, two
teaspoonfuls of baking powder, about
two cups of flour; flavor with little
almond extract. Blanch one pound OF
almonds; lay aside enough to cover the
top of the cake when they are cut in
halves; chop the rest and put into the
cake. After the cake is in the tin lay
the split ones over the top of the cake;
they will rise and brown as the cake
bakes. This is delicious; try it.
| Rheumatism in the horse is most
common in the fore quarters. Some
times one fore extremity, and occasion
ally both are affected. The following
medicine may be given night and
morning for q week, and be repeated
every other week: One dram of
iodide of potassium. one ounce of sui
phuric ether, and four drains of
cream of tartar. mixed with a pint of
thin, cold cruel. Meanwhile the af-
| fected joints may be well rubbed every
night with soap liniment, to every pint
of which may be added quarter of a
| frequently, give comfortable quarters,
curry and brush his body daily, and
blanket him.-Prairie Farmer.
"A horseshoer says that in his expo
rience, corns on horses feet are caused
in nine cases out of ten by allowing the
shoes to remain too long on the feet,
Notwithstanding the general opinion to
the contrary. Instead of having their
horses shod every four to seven weeks,
as they should, many horse-owners per-
init the shoes to remain until they grow
off. He saws that If the horse have a
| round foot and the shoe be fitted close
| all around, in four or five weeks the
shoes will have been carried forward by
the growth of the hoof SO that one or
both of the heels are off the wall, and
in a short time corns will be produced.
It will be seen by any one that it is
very poor economy to allow a horse to
wear shoe so long as to produce corn
and disable him.
Chicken Pudding. Cut up as for
fricasse, and parboil, seasoning well
with pepper. salt. and lump Of butter
the size of an egg to each chicken.
The fowl should be young and tender,
and divided at every joint Stew slow
ly for half an hour; take them out and
lay on o fat dish to cool; set aside the
water in which they were stewed for
your gravy. Make q batter of one
quart of milk, three cups flour, three
tablespoons melted butter, ne-half
teaspoon soda, and one spoonful cream
tartar, four eggs well beaten, and a
little salt. Put a layer of chicken in
the bottom of the dish, and pour about
one-half cupful of batter over it,
enough to conceal the meat; then
another layer Of chicken and more bat
ter till the dish is full. The batter
must form the crust. Bake one hour
in a moderate oven. Beat up an egg
and stir into the gravy which was set
aside. Thicken with two teaspoons
-four, boil up and send to table in q
gravy dish.