Southern standard. (McMinnville, Tenn.) 1879-current, 1881-02-19
HOME AND FARM.


Cooks make the mistake of boiling
things too much. After reaching the
boiling point meats should. simmer. The
toughest meats can be made tender by
so doing.
THE farmer who has q neat and well.
kept garden is almost sure to have a
neat and well-kept farm, comfortable
and well-appointed home, tidy outbuild-
ings and stock in good condition; shd
the housewife who takes pride in her
garden generally has home to take
pride in and to be proud of.
To RESTORE FROZEN PLANTS AS
soon as discovered pour cold water over
the plants. welting every leaf thor
Oughly. In few moments it will be
crystallized with thick coating of ice.
In this state place it in the dark, care
fully covered with a. newspaper. The
ice will slowly melt, leaving the plant
in its original state of health, but it
must be left in a moderately cool place
for several days.
Potato SALAD.-Thin slices of cold
boiled potatoes, thin slices Of hard boiled
eggs, minced picked onions. Into a
salad-dish put layer of potatoes, cover
with eggs and strew over few bits of
the onions. This alternate until all are
in. Make dressing in the proportion Of
one tablespoonful Of vinegar to three Of
salad oil, one teaspoonful of salt to one
third teaspoonful of pepper and the
same quantity of made mustard. Mix
thoroughly and pour over. Let stand
half an hour before eating.
To BREAK heifer or subdue an ugly
COW requires wisdom and patience. Sol
ONION said: she that ruleth his spirit is
greater than he that taketh city," For
me to keep cool and control my voice
and actions when was kicked or COW
cred with milk was one of the hardest
things ever undertook to do, and il
took me great while to learn to gov
ern my feelings and use little common
sense. | always break heifers in the
stanchions. Some of them do not need
much training, but will stand quiet to be
MIXED about the first time, just as
though they were made for that pur-
pose.-J. O. Beal.
AN extensive orchardist speaks of the
necessity of watching apple trees, and
whenever the heads become dense thin
them out. Dwarf pears need more prun-
ing than any other tree; indeed the tops
must be constantly cut back to keep the
branches near the ground. Very little
pruning is necessary for the standard
pears, merely sufficient to preserve a
regular outline and proper, even dis
tibution of the branches. In regard TO
the peach, after having borne two or
three crops the branches require to be
cut severely back, so as to form fresh
supply of young wood; some think that
as rule one-third of the previous years
growth should be removed, while others
prefer still closer pruning.
To KEEP LAMP CHMNEYs FROM
CRACKIKG.-The following receipt for
keeping lamp -chimneys from cracking
is taken from the Diamond, a Leipzig
journal devoted to the glass interest :
Place your tumbers, chimneys or YES
sells you desire to keep from cracking in
a pot filled with cold water, add little
cooking salt; allow the mixture to boil
well over fire, and then cool slowly.
Glass treated in this way is said not to
crack even if exposed to very sudden
changes of temperature. Chimneys are
said to become very durable by this
process, which may also be extended to
crockery, stoneware, porcelain, etc. The
process is simsly one of annealing, and
the slower the process, especially the
cooling portion of it, the more effective
will be the work.
PARLIAMENT GINGERBREAR-T These
cakes are of kind which were formerly
sold at county fairs, and, indeed. are
still found in village shops. Sometimes
they are cut into the shape of kings and
queens, and ornamented with gold and
silver leaf. They are good plain cakes,
well suited for children. Boil for ten
minutes two ounces of whole ginger,
which has been well crushed in gill
and half of water. Strain, and let get
cold, and If it has wasted add water to
make up the original quantity. Mix a
quarter of a pound of raw. sugar, sifted
fine, with pound of -four, small tea
spoonful of caraway seeds, and half a
teaspoonful of carbonate of soda. Put
into this two ounces of butter or lard,
and having well mixed teaspoonful of
treacle with the ginger water, make all
into paste. Roll it out on board 10
the thickness of rather less than half an
inch, and cut into anyshape you choose.
Put the cakes on flour baking sheet,
brush them over with water. in which
you have mixed very small quantity of
treacle, and bake in moderate oven
for quarter of an hour. When this
cake is required of finer quality two
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