The clarion. [volume] (Jackson, Miss.) 1883-1888, 1883-08-08
HOUSE. FARM And GARDEN
Useful Information.

Roast Duck Make dressing as
far turkey. adds small onion chop
ped. Dust with -four and haste just
before taking up. Prepare a gravy
of the ciblets with blade of mace,
and teaspoonful of catsnp.
To raise the nap of velvet, cover
a hot hat-iron with a wet cloth and
place the velvet tightly over it.
The vapor rising win raise the nap
of the velvet with the aid of light
broom.
To keep knives and forks in
good condition, wipe them as soon as
possible after they are used; Have
Aug of hot water to put them into as
soon as washed, and wipe dry with a
flannel. When not in usa dust them
occasionally with fine powdered quick.
line, wipe off in an hour or two, and
wrap them in flannel cloth,
Harness should never be kept in
the stable where manure is constant
" generating large quantities Of am
nconia. This ammonia is rapidly alb
s5rbed by the leather, and the effect
upaa the leather l. about the same as
would result from saturatipg 4 with
strong lge II word the ammonia
rots the leather, and hence keeping
harness in the stable Is sure to result
IN its damagemoreor less.
White wcrfas which infest oceas-
sionally all soils where plants arc kept
~ pots, may b. removed as follows:
Lime water may be sprinkled over
the earth and ia the saucer Of the pot.
Lime water may be easily made by
stacking large piece Of hme IN 4 tub
Of water, lettingit settle and then
bottliug for use. Give each pot a
tablespoonful twice week.
The convenience Of having ice al
anv time during the summer is best
understood By making trial Of it for
q season. Farmers who use ice dur
ing one year viii never be without it.
For dairy it is indispensable, Farm
ers can usually secure a supply of ice
in the winter, practically without ex
pense. after the. ice house is built,
as the work would be done when mel
and teams have nothing else OF i'm
portance to doe
The American Cultivator says
Whoever places much dependence OF
the strainer for securing clean mill
will never make gilt-edge butter
Allowing dirt to get into the mill
and then depending on the strainel
TO get it out, is a poor apology FOL
cleanliness. More or less dirt, espec
tally everything Of a soluble nature
and some that is not, will find its way
through the meshes of the strainer
Steamed Chicken-Rub the chick
en- on the inside with pepper and hal
a teaspoonful ofsalt, place in a steam
er that viii keep it as near the fire al
possible, cover, and steam an hour
and half when done keep hot while
dressing is being prepared, then cut
up, arrange on plate, and serve witt
dressing. The dressing is made as
follows: Boil one pint Of gravy from
the kettle without the fat, add cay.
enne pepper and half a teaspoonfu
of salt stir six teaspoonfuls of -four
into quarter ola pint cream unit
smooth, and add to the gravy. Corn
starch may be used instead Of -four
and some cooks add nutmeg or celery.
a housckeeper of forty years ex
perience gives the following direction
for preparing corned beef for thu
table. If dinner is at 6 o'clock, put
on a piece that weighs eight pounds
at o'clock and let il boil gently till
it is time TO serve. Ii dinner is at
i2o'clock, the beef should be put on
20 boil as early as 8 o'clock. If boiled
for this length of time, and gently, it
viii be very tender and have a fine
flavor. 1t will cut easily and smooth
and Notwithstanding the tradition
that it should be boiled rapidly and
in less time, viii - Ioundto be more
digestible aa1~<n every way moro
desirable.
Roast Goose--StuG the goose with
potato dressing made in the follow.
ing manner: Six potatoes, pared, and
mashed fine and light; one spoonful
salt, one-half teaspooaful Of pepper,
one teaspooniul of sage, one teaspoon
ful of onion chopped, two of butter.
Sew up, truss and dredge well with
salt, peppe.. and aour. Place in a
baking pan with little water, turn
be nicely Drowned. Bake two hours
or more, when done take from the
pan, pour or the fit, and 10 the broth
left add the chopped giblets winch
have been boiled until tender, togcth-
or with the water they have been boil
ed in. Make the gravy the same as for
turkey. No butter is required. Serve
with apple sauce. Many people boil
the goose haitian hour before roasting,
IN take away the flavor. aud oil