Daily globe., 1882-05-14
USEFUL HINTS.

ATTENTION IS directed TO the danger OF
using fruit cans with zinc tops, which
are liable to poison the contents from the
formation of poisonous salts by the ac-
ton of acids from the fruit on the zinc.
Jars with glass or porcelain tops are safer
to use.-Good Health.
CLARA FRANCIS, of the Prairie Easas-
er, says: GA teaspoonful of pure Per-
sian chamomile, heaped in little cone
and burned in medium sized room, that
is not ventilated during the burning, will
kill every fly in it. If it fails to do this
the powder is not genuine"
As A simple means for keeping flies
away from horses it is recommended to
moiston their hair, especially OF their
tail and nostrils, with strong decoction
of hazel-nut leaves. BY means of this
deeoction the eggs which the flies lay on
the skin of horses are also destroyed.
WATERPRooFMG.- writer in the
Field, of London, says nothing is equal
to "cold drawn castor Oil, pure and sim
pie" and this is how he uses it: "It
is best applied before moderate fire.
The boots to be dressed should be quite
clean and dry, and especial care should
be given to the welt and the tongues,
and their stitching to the upper feathers.
[ generally begin by pouring the oil
from the bottle round the welt, SO that
the angle between the sole and the up
per leather is quite filed with oil, a2d
then proceed all over the boot, including
the edges OF the soles, rubbing it in
with the hand. When one is done, have
turn at the other, and so alternately
till you have got in about tablespoon
full and half to each boot. The
tongues, being thinner leather, should
be quite saturated. / have never found
anything to touch this as waterproof
dressing the gelatinous oil seems to
efectually stop every pore In the leather.
There is another advantage for those
who arc natty In such matters the
boots will soon take good Common
blacking) polish; SO much so that man
may, IL he likes, waterproof his ordina-
ny walking-boots for bad weather With
out spelling their appearance. With
common walking boot, of ordinary
thickness, apply the oil all over the
sole. L wear boots so treated-shooting
over thick, woolen socks. for from
eight to twelve hours day or more,
without feeling the slightest inconven-
ience in any way; but they have the
chilly feeling inseparable from all boots
that are oiled In any way"
SUGAR-CURED HAMS AND BAcoN.-To
each green ham of eighteen pounds one
dessert-spoonful of saitpeter one-fourth
pound of brown sugar, applied to the
feshy side and about the hook cover
the flesh side with Liverpool salt half
an inch thick, and pack away In clean
casks; to remain three to six weeks ac-
cording to the size of the hogs. Before
smoking rub off any salt that may re-
main On the ham and cover well with
ground pepper, particularly about the
bone and hook. Hang up and drain for
two days; smoke with green wood for
six weeks. Hickory wood is best, and
corn cobs make q good smoke for meat.
They should be damp. The pepper is a
preventive of flies. Another recipe
Salt the hams down In tight cask, put
ting bushel of salt well linked with six
ounces of saltpeter to about 1000
pounds of pork; after it has been salted
IOuT VI AFo utJo AhhO ot1OuS5 Diluc,
sufficient to float an egg, and finish cur
ing the meat with it; and then let it re-
main five weeks longer; hang up, dust
the flesh side with black pepper and
smoke with green wood Ii sugar-cured
hams are desired add the same proper
ton OF sugar to saltpeter given in the
first recipe. Sides and shoulders should
be cured by the same process as hams,
and as nice bacon can be made at the
farm houses as the packing house, by
selecting the choicest sides and cutting
in proper shape. After the smoking
wrap the meat in coarse paper and sack
as the choice hams and breakfast bacon
found in the meat markets are put up.
Dip the bagged ham in thin wash
made of fresh slaked lime colored with
ocher, and hang in dry, dark room
that is well ventilated. Farmers can
have the very best of hams and bacon
if they will.