American citizen., 1881-05-21
USEFUL AND SUGGESTIVE,

Washing in cool, but not excessively
cold, water, and general cleanliness,
keeps the skin healthy and the COM
plexion clear.
The leaves of the common dande-
lion are very acceptable to horses.
They are an excellent medicine, having
a very beneficial effect upon the health
and making the hair sleek and glossy.
Sweet corn is an excellent green
fodder for horses for the summer; they
eat it eagerly; when the ears are nearly
ripe it is very nutritious, and with it
horses require no grain, The only dan
ger in feeding it is that too much may
be eaten; this should be guarded
against by regulating the ration strict
ly. Fifteen pounds at i feed is amply
sufficient.
TO prevent falling off of the hair of
horses name, or to restore the growth,
rub the skin of the part with the follow
ing mixture, viz: One pint of alcohol
and one dram of tincture of canthar-
ides. Give the horse dose of salts,
(twelve ounces) and feed with some
wheat bran, which will allay the irrita-
tion of the skin, to which the loss of
hair is due.-N. y. Times.
To tan skins with the fur on, nail
smoothly to q board, feshy side out; re-
move all loose pieces of flesh, then rub
in as much chalk as you can; when the
chalk begins to powder and fall Off take
the skin down. ill it with fine alum,
roll it up and lay it away for two or
and the work is done. Keep, while
tanning. in dry place.
Chocolate Pudding.-Soak half
Nf IL. Al 4
water, put it in q pan with quarter
pound grated chocolate, one ounce su-
gar and one pint of milk, stir till it
boils. Break the yelks of four eggs in
a basin, stir with wooden spoon.
Whe4sthe chocolate boils allow it to
standSpe minutesstien pour it on the
yelks, teturn to qe pan, and stir till it
thick not lei Pg it boili pour into
A-H tuce, ,=sa@ Miss Corson. is excel
leut . fed; 1t well washed in salted
cold water, thesfoots trimmed off, two
tablespoonfds of cooked force meat OF
any kind, or chopped cold meat highly
seasoned, inclosed within the leaves,
which are bound together with tape OF
strips of cloth; several heads thus pre-
pared are placed in a saucepan covered
with broth or cold gravy well seasoned,
and set over the fire to simmer about
five minutes; the tapes are then re-
moved and the lettuce heads and sauce
are served hot.
A tempting way to serve potatoes
at TIN time of the wear is to boil them
with enty of salt in the water; then
when ender turn all the water off; let
the lie stand on the top of the stove
tihst9 potatoes are dry, mash them
until they are free from lump, add
little sweet milk or cream. butter, pep
per and salt if this is needed, then put
the potato in the dish in which it is to
be served and set it in the oven to
brown over the top. If your potatoes
are not very sweet this is an especially
good way to cook them.
When sheep are exposed to the hot
sun and then a sudden shower, or to
the hot sun with wool soaked with a
shower, they take cold, and the fire.
quent result is catarrh, with sneezing
and discharge at the nose. If not
stopped by effective remedies the in
fiammation often spreads to the lungs
and causes pneumonia or pleurisy. The
remedy is to keep the sheep in a shell
tered place for few days and give
pint of tar-water once a day. Tar
water is made by stirring tablespoon
may be kept in Jar for use, and is al
ways valuable in asflock. f-5
1t is a common practice to wrap
water vessels such as canteens in a
piece OF cloth. which is kept wet for
the purpose of cooling the water. The
of this is as follows; When
evaporation occurs, the surface from
which it proceeds is reduced in tenn
perature, because an expansion of
liquid into a vapor is in course of pro-
gress. Compression causes heat, and
expansion produces cold. If little
ether, which is very volatile, is poured
on the hand and blown upon, the rapid
evaporation of the ether will cause
feeling of GOODNESS as if ice were held |
in the hand. 1t is the same with
water, but in a less degree. When q
canteen is covered with wet cloth, and
hung where the wind can blow upon it,
it is cooled very considerably. 1t is
the same thing which makes us feel |
cold and chilly when our clothes are |
wet.
For delicious roll pudding, or |
ing powder biscuit, adding only an ex-
ira lump of butter. Roll the crust to
the desired size, then spread jam or
the edge as you can and yet not let it |
run off the crust. then roll it up and |
wrapit loosely in a clean, soft cloth
kept for the purpose--an old napkin
will answer well; have a needle and |
thread at hand and baste the cloth to-
gethd SO that it will not fall apart, but
leave 8lenty of loom for the crust to
rise inE Steam y for about an hour,
servasw with souzs sauce or sweetened
cream, ,sor buttepand sugar beaten to
stiff froth. Cherries or gooseberries
are nice for the filling. but black cur
rant jam is far better than either. /
shall never forget the flowers even on
the little stone jars out of which this
used to be taken by the dear
old English lady who taught me how to
make this pudding, and though black
do not taste now as they did
then they will do very well.-Cor. E1-
change.
HOw Much wafar