The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1881-09-15
THECLARION.
Thursday. September 10. 1851
HOUSE AND FARM.

REMEDY FOR PEAR BueHT.-Split
the bark near the root aud put in cal
Omel. II is an efectual remedy. Let
the public have the benefit oft.
ASTs.-If there is a window where
they come in, make a ehalk-mark an
inch broad around it and the ans will
not crawl over it. A rag wet with
camphor laid across the place where
they come in will keep them away.
To SAVE SEED BEANs.-For the ben
eft of those wishing to save seed beans
in agricultural department, salty grease
rubbed on, and a days summing will
answer.
CAYENNE PEPPER.-Fo make hens
lay, one should give on every alternate
day a teaspoonful and a quarter of
cayenne pepper, mixed with soft food,
and take care that each hen has its
share The moderate use of this stimu-
liant increas the number Of eggs.
EGG SoUP.-The yolks of TWO eggs, a
pint of water, half an ounce or so Of but
ter, and sugar to taste; beat up together
over a slow fire, adding the water grad
ually. When it begins 10 boil, pour
backward and forward between the jug
and sauspan till quite smooth and
frothy.
The BLooD-Neyer under any cir
cums'ances, rub the limbs downward.
The blood in circulation which can be
reached by rubbing Is all venous or blue
blood Ii is charged with waste and
poisonous materials, and is struggling to
get TO the heart and lungs for purifica-
ton. Always rub upward. But few
invalids, especially with female difficult
ties, who will not feel new life impaired
to them when this il tried for the first
time.
Peach BUrTER-Pare ripe peaches
and put them in a preserving kettle,
with sufficient water to boil them soft /;
then sift through colander, removing
the stones. To each quart Of peaches
put one and one-half pounds Of sugar,
and boil very slowly one hour Stir
often, and do not let them burn Put
in stone or glass jars, and keep in cool
place.
Com CAKE FOR Two.-Sift a cupfnl
of cornmeal into a bowl OF tray, make a
hole in it, put in salt, soda or shortening,
as for biscuit, break in two eggs, stir
with d strong spoon until the eggs are
we'll broken aud mixed. then with new
butter-milk or sour milk, make into a
batter Bake in brisk oven have the
cake three-fourths of an inch thick
when it goes in the oven.
PACKING EGGs IN SALT.-To preserve
eggs it is necessary TO keep the interior
free from contact with the air, and also
TO prevent the moisture from evapora-
ting. This can only be done by closing
the pores Of the eggshell and making
it impervious to air and water. The
preparation used Tor this purpose, and
which have been mentioned previously
depend for their effect upon the oil
which dries on the shell and forms 2
film, or upon The lime which makes a
deposit on the shell, either of which
close the pores. There are large mum
Der of mixtures used for preserving
eggs: some of them are patented and
are sold at various prices, hut all The
substances as7d except the lime are put
in merely to catch tie eye, and are of
no real use \ mixture otten mention
ed il made Of five quarts of roek salt,
five pounds of fresh lime and quarter
of pound Of cream Of tartar. ANY salt
will do for rock salt, and it is difficult to
see how the cream Of tartar, which is q
bitartrate Of potash can have any useful
effect any more than oats, bran or saw
dust might have, and merely keeps the
eggs fresh little longer than if exposed
fully to she air. But if the salt be
made into bfiue it would have a better
effect in one way, but it is Objectionable
as it Injuries fhe flavor Of The egg.