Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-07-08
HOME. FARM AND GARDEN.

cry day, and soc that they can always
get shells when they want them lnH
Never overload d team nor discours-
age 1t by too heavy pull at first start
ing, nor start from II bad place il it is
possible to avoid IL. ~ ptl''
Raspberry Jam. - ,Three-fourths
pound of sugar to every pound of fruit.
Put the fruit on, alone, or with the ad.
dition of one pint currant juice to ey.
cry four pounds raspberrios. Boil half
an hour. mashing and stirring well;
add the sugar and cook twenty minutes
more. Blackberry jam is very good
made in the same way, only omitting
the cuirant juice. AHt3 HN1H
When horse eats with difficulty.
drops his food instead of swallowing it,
and slobbers freely, diseased teeth may
be looked for. Perhaps some of the
teeth may have sharp edges and hurt
the cheeks. Examine the mouth; ii
any OF the teeth are sharp and wound
the cheeks or the tongue, have the
edges rasped down and apply borax, in
| powder, to the injured parts of the
mouth. If any of the teeth, are de-
cayed they should be pulled out.
If colt is never allowed to get an
advantage. it will never know that it
possesses power that man cannot con-
troll, and if made familiar with strange
objects, it will not be skittish and neA'v.
Gus. If n horse is made accustomed
from his carly days to have objects hit
him on his heels, back or hip, he will
pay no attention to the giving way of a
harness, or wagon running against
him at an unexpected moment.
-Horseradish Sauce. Two table
spoonfuls of grated horseradsh, two
tablespoonfuls of cider vinegar, one cup
of cream, yelk of one egg, salt to taste,
one ounce of butter, Cover tho horse.
radish with water, and boil it, stirring
it occasionally for halt an hour. Strain
off all the water, add the vinegar, but
ter and salt, stirring till mixed. Beat
the egg and cream together, and ado
just before serving. 1t is very nice
with raw oysters or any cold meat.
School Pudding.--Swell II teacup
full of rice in pint of milk, sweetened
and favored to taste. When cold, miA
with it well-beaten egg. Have ready
q pint basin well-buttered, and Z
breakfast-cupful of bread-crumbs with
a teaspoonful of moist sugar well mixet
with them. Lay the crumbs all round
the basin thickly with u knife and the
rice in the center. Lay more crumbs
on the top and bake half an hour in Q
quick oven. Eat with jam.
To Preserve Cherries. Take the
cherries when they are fully ripe, ant
stone them; weigh together the juice
and fruit to one pound of them pu
half-pound clear brown sugar. Boil tn,
cherries in juice for one hour and a-half
then add the sugar, and boil for a:
much longer time; stir them occasion
ally, to prevent their burning. They
are excellent for pies, and should bt
stirred for day or two, to keep thu
sirup from settling at the bottom. Ii
is best to put them in rather small jars
for the preserve will become acid, if eX
posed to the air when the jar is opened
if not soon used. ~
Many pretty good cultivators an,
all the poor ones seem to lack the nee
essary, courage to thin crops as the,
should if they would secure the best re
suits. Many avineyard has been nearl,
ruined because its owner could not bea
to pick off and destroy the surplus fruit
The same is true of pears and othe
fruit crops. Many vegetable crops nee,
the same attention, and if they do re
ceive it in time will be greatly improved
!, Mangels, sugar beets and other root
} are among those that especially need at
tention. Corn, melons, squashes ant
many other things will also need look
7 ing after in the same way. Do not NEG
lect these important things if the bes
results are desired. '.
-Currant Cake. Two pounds c
, . flour, one pound butter, one poun
sugar, two ounces candied peel, three
,, , quarters of q pound each OF currant
and sultanas. three eggs, two teaspoon
fuls each of carbonate of soda and crear
of tartar, sufficient milk to mix to
proper consistency. Rub the butte
! and flour well together, add the cul
rants, sultanas and sugar, and the pee
finely cut. Well beat the eggs, add tn
milk, and beat into the mixture. Mi
the carbonate of soda and cream of tai
tar with little milk, and while eliel
vescing pour into the cake and beat th
| whole for about five minutes. Hav
, ready cake tin lined with creased pa
. per, pour the mixture into it, and bak
: | III " lulCh ONOu till uOhc kduouu til u
3 hours). H"
Noise may be deadened by nun
: Der of simple contrivances, Rubbe
cushions under the legs of work
bench are an effective method of dead
ening noise, it being found, as Aated
that in Il certain factory the hammerin
of fifty coppersmiths was scarcely aud
, BILE in the room below, their benche
l having under each leg rubber cushion
Kegs of sand or sawdust, applied in til
same way, afford similar immunity.
: few inches of sand or sawdust bcin
first poured into each keg, there is lai
on it a board or block upon which tf
l. leg rests, and around the leg and bloc
!, is poured fine, dry sand or sawdust. B
> this simple means it is said, not only a
Il noise, but vibration and shock are S
:, completely prevented that an ordinar
anvil thus mounted may be used eve
! in dwelling house, without annoyin