The clarion. [volume] (Jackson, Miss.) 1883-1888, 1883-08-22
H0nsEKEEpERs HELP.


sALr FOR MICH cows-Care should
lie taken that mich COWS have salt
twice 3 week ard that they have ac-
cess TO water after taking the salt
because salt in its crude state Is Pois-
onous aud will create high fever IN
the stomach unless diluted by water.
APPLE JEILY-Pare and stew sour,
Juicy apples screenings are niee) 10
enough water to cover them, strain
as directed for currant jelly, allow
a pound Of sugar for each pound OF
Juice, put them together and strain,
boil four or FIVE minutes, skimmlng
it thoroughly.
Toa1ATAo SAUcE-A quart OF to-
naatoes. q slice Of onion and half a
dozen cloves. Cook ten minutes.
Put into fry pan two tablespoonfuls
of butter, heat and stir in two teas
poonfuls Of -four. Stir until smooth
and brown. Add the tomato, cook
two minutes, season with pepper and
salt and pass through sieve.
SoAp-Take six pounds of potash,
IS cents; four pounds lard, 30 cents /;
quarter pound Of resin, cents.
Beat up the resin, mix all together
well and set aside for five days; then
nut the whole into a cask of warm
water. and stir twice day for ten
DAYS, at the expiration of which time
you viii have 100 pounds OF soap.
CANNED PEACHEs-When canning
peaches one cannot guess at just the
number of halves or quarters needed
to ELL the can, and so often after fill.
ing the can several pieces are left
in the syrup; if you cook others and
add to them they will drop to peices.
NV way to avoid this is to take out
the pieces carefully on plate, cool
the others, and, when they are needed
to help fill another can drop them fol
2 minute or two in the syrup.
PEACH JELLY-For a table Orna
ment nothing is more elegant. Dissol'
sufficient water one ounce ofisinglass
strain it; take half a dozen large
peaches and pare them; make sy
run Of one pound Of sugar and half 1
pint Of water. Into this put th'
peaches and kernels; boil gently foi
fifteen minutes, then place the frui
on q plate, and cook the syrup 70
ten minutes, and TO II add the lsln
glass and the juice Of three lemons
A pyramid mould IS very pretty 70
this. Fill part Of jelly and when Sc
put in one quarter of the peaches
Place on ice and let it harden, ado
more jelly and let it harden keep OF
SLING the moulds until full. Let tbt
base of the mould be jelly.
To PRESERVE GRAPEs-Pluck th'
clusters carefully, remove those tha
are green or bitten by insects or blast
ed, and tie them TO pole about tel
feet long, and 50 firm rs not to benz
much beneath the weight Han.
the poles with the clusters suspended
In loft or chamber, where there i
4 free circulation of air. and Their,
let them remain till freezing weather
looking over them occasionally, ant
removing any that have begun TO de
cay. Then pack in dry saw dust, il
dry, shallow boxes, and keep in COO
cellars. The French often keep then
number of months by dipping then
in thick whitewash, which on dry
ing, covers stem and fruit with thin
white crust and excludes the air.
CREcY Sour AUX CRUToNs-Put il
about four pounds of beef, first cut
ting off all the fat carefully, and boi
it to rich gravy soup the day before
it is wanted, skimming and stirring
it frequently; the day after it is boil
ed skim offevery particle of fat; when
about to prepare for the table take
sufficient carrots to make quart
when boiled, cut them up and boil
them. And when perfectly soft mash
through q colander into soup. Stil
in quart of tomatoes, one onion cut
in quarters and roasted, some green
or dried peppers cut up fine, a bunch
of thyme tied together $50 that it car
be easily taken out) black pepper, salt
and celery seed. Cut up square pieces
of bread and put into the soup.
THE USE OF LEMON are three
ways of making lemonade To squeeze
the juice into cold water-this is the
shortest way; or to cut in slices or let
soak in cold water; or to boil the
slices gently. Lemonade is one of the
best ofdrinks, and safest drink, for a
person, whether in health or not. 1t
is suitable to all stomach diseases; it
is excellent in sickness. The pips,
crushed may also be mixed with sugar
water, and used as a drink We adj
wise every one to rub the gums daily
.. with lemon juice to keep them in
health The hands and nails are also
kept clean, white, soft and supple by
the daily use oflemon instead of soap.
1t also prevents chilhains. Lemon is
used in intermittent fever mixed with
strong, hot coffee without sugar.
Neuralgia may be cured by rubbing
the part affected with lemon. It is
valuable, also, to cure warts. and to
destroy dandruf on the head by rub
bing the roots of the hair with it.