St. Landry democrat., 1881-12-03
HOME. FARM AND GARDEN.

A sheet, saturated with a disinfect-
ant, should be hung over the door OF
the sick chamber to avert any 1eFer
poison waited through the open door.
In winter. after washing the hands.
rub a little starch on them. which Will
absorb all the moisture remaining, and
prevent chapping.
Pumpkin seeds acts AS diuretic
on cattle. Cows in milk should never
have access to them. Before pumpkins
are fed the seeds should always be re-
moved, for they decrease the flow OF
milk very rapidly.
Some very nice housekecpers al
WAYS have bag OF sheetlng muslin 10
put the clothes into in the boiler. Inls
prevents any scorch in the clothes II
the boiler has worn thin or any rust, II
it is not as bright as it should be-
--Hickory-nut Macaroons. lake the
meats and pound fine, add any SPICE
YOU please. make frosting Us for cake:
and stir thick with the meats ana
spice. Flour the hands and make the
mixture INTO balls the size Of hick. ny
nuts. Place on butterod tins (allow
room to spread) and bake in quick
oven.
When very thick frosting is to cover
the top of large cake, dissolve a
heaping teaspoon I'll of gelatine IN not
water (use lust as little water as pos.
sib!c), while hot rub it over the top OF
the cake. then put on the frostlng. II
this precaution is not taken the sugar
when hard is almost certain to crumo'e
Off. and the cake might as well not be
frosted at all
Oatmeal Pudding. Mix two ounces
o. fine oat-mealin a quarter OF pint OF
milk; add to it a pint OF boiling Mix
sweeten to taste, and stir over the fire Tor
ten minutes; then put in two ounces %
sifted bread crumbs; stir until the MIX
ture is still; then add one ounce OF shred
suet and one or two well-bcaten eggs;
add a little iIavoring or CRATE nutmeg;
put the pudding into buttered dish
and bake slowly for IN hour.
Potatoes Ia Creme.--Put into a
saucenan about two ounces OF butter q
dessert-spoonful of flour, some parsley
chopped small. salt and pepper; Stir
THESE UP UOgClHCls Stost "ihSr
of cream anu set it on the fire. stirring
continually until it hoils. Cut some
boiled potatoes into slices. and pu'
them into the saucepan with The mix
ture; boil all together and serve them
very hot.
There is no permanent cure 1ol
bone-spavin. 1t is caused bva diseased
Growth Of bone around the joint Whlcf
cannot be removed and always remain:
as a source of irritation and lamenes:
when active exercise is taken. The
only alienation is by cooling the Join
by cold water applications and ther
bi;stering, which will give relief for {
time, but the lameness will return
After a time when. the joint becomes
grown over and immovable, the lame
ness will be change ed into a stiff joint
~ Y. Times.
How to Keep Lard. When TIL
scraps are Just beginning to get britti'
and brown, put in tablespoonful o
fine salt to a quart of the hot lard ant
there will be no trouble; the lard vii
keep perfectly sweet for any length Q
time, and the salt does no possibl
harm to any kind Of cookery, A per
son can easily Judge of the quantity o
lard if they know how much the KEITH
holds. 1t makes the lard whittier ant
harder aside from preserving it sweet
1t must cook little while after addin:
the salt. That designed for summe
use should be either KEEP. in q tigh
earthen jar or q tin bucket with
cover To restore lard that is a trif
tainted. put the lard into an iron Ike
tie and cut up salt pork in thin slices
about one-half pound of pork to a ga
Ion of melted lard; add two spoonful
of salt, and let it cook till the pork
crisp; take out the slices of pork an
~ turn the lard into your jar, and 70
H will never know that it has not AWAY
been sweet. But it is better to salt
the first place, as it saves much troubl
and time. Cor. -Ger9naaatou's Ietegrrpl