The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-09-21
HOME AND FARM.

Never feed decayed roots of any
kind to COWS giving milk. One decayed
turnip fed to cow would affect the milk
of fifty cows If mixed together.
, When washing fine laces do not use
starch at all in the last water in which
they are rinsed put little fine white
sugar, dissolve it thoroughly, and the
result will be pleasing.
Cherry Fritters.-Make a batter of
pint of milk, four beaten eggs, a pinch
of salt, two even teaspoonfuls of baking
powder and enough flour to make little
sitter than pancake batter. Beat thor
oughly, then stir in a pint of stoned
cherries and drop by the spoonful into
hot fat. AS you take from the fat, drain
on an old but clean napkin, dust with
powdered sugar and season with liquid
sauce.
Preserving Eggs.-In answer to nu-
merous inquiries, the Poultry Yard gives
the following recipe for preserving eggs:
To one pint of salt and one pint of lime
add four gallons of boiling water. Slack
the lime first in a small quantity of hot
water. When cold put this solution in
stone jars or any vessel that will not alb
sorb the liquid. Then, with dish,
carefully let down the fresh eggs into it.
Put the eggs in as soon as laid each day.
Keep covered in a cool place.
A writer in The Rural Neto Yorker
speaks thus of sweet-corn breeding and
distribution: cat the end of six years 1
could rely upon three or four ears to a
stalk. When this improved corn was
distributed, however, no care was taken
in the selection of the seed by those into
whose hands it fell, and, in consequence,
if dnollx- 6nfn,-inrofnd II ct ~ ha nm
derstood that such corn can not be long
grown without careful selection of seed
and good cultivation. Improvementsin
corn made by selection can only be
maintained by selection; and the same
remark will apply to some other things
as well as to corn"
i'm an article on Summer Soups
Mrs. Beecher gives the following as &c a
recipe for a most delicious pea-soup :"
Put half a pound of butter into q soup
kettle, over the fire, and add to it a
quart of green peas. Shake them round
constantly for fifteen minutes to prevent
their browning. Then take out half the
peas and set aside; then pour in two
quarts of vegetable stock, or some pre-
fer boiling water. Cut fine about pint
of spinach, half dozen green onions, a
little mint if agreeable, and head of
celery. Set the kettle where this will
stew slowly for two hours, till all the
materials are reduced to jelly, then
add the pint of peas reserved, three tea
spoonfuls of sweet butter rolled in flour,
two tablespoonfuls of salt, and one of
black pepper. Let it just boil up, then
pour into q hot soup tureen, and serve
immediately.
A writer in the Kansas Farmer tells
how a neighbor exterminated chinch-
bugs: "When the bugs came into the
cornfield from the wheat they plowed
three deep trenches about four feet apart
and started horse with log in these
trenches. By having three the last one
would catch what would get through the
first. This was kept up with vigilance.
If it had been started as soon as the
bugs began to move they could have all
been taken, but about fifty rows in one
place had been covered before anything
was done. To save these they took
caldron kettle, load of wood and two
barrels of water. By having a teakettle
to set on the water to bring to boil each
pailful they could keep at work, pouring
with pint cup the water on the stalks
covered. The scalding kills effectually,
so that in some places the ground would
be red with dead chineh-bugs. This is
giving them a warm reception"