The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1885-01-18

| 10 llO 1uOIc liOLAOll III IL
/ gard to soup-making than the idea tina
all sorts OF scraps can be thrown into .
pot and made into a good soup. A skill
full cook can create good soup from
chicken or turkey bones, but for mea
soup only fresh and uncooked mea
must be used.
This ointment is recommended as
remedy for the painful Inflammation O
the finger or toe joints commonly known
as a felon. Take an egg. pour out the
white and stir in teaspoonful each Of
spirits Of camphor, turpentine, honey
and salt. By using this in time you car
stop a felon before it gives any serious
trouble.
The whole operation of butter max.
ing, from the taking of the milk to the
delivery of the butter to the consumer,
is entirely mechanical; but tits branch
of mechanics that tolerates no mistakes
for the least failure to perform the OPP
erations at the proper time. results in an
inferior article: and perfect butter only
commands the highest price.-E1.
One of the simplest and readiest ways
OF loosening rusted screws is to apply
heat to the head of the screw. A small
bar or rod of iron fiat at the end, if
REDEEMED in the fire and applied for two
or three minutes to the head of the rusty
screw, will, as soon as it heats the screw
render its withdrawal as easy by the
sscrew-driyer as lift were only recently
inserted screw.
Every dairyman who desires to make
his business as profitable as possible,
should turn his attention to securing
pure bred animals of what he considers
the best dairy breed. at the earliest
possible moment. 1t is an exploded idea
that half scrub is better than a pure
bred animal. In breeding your cow
select the very best pure bred male to be
found, no matter if you have to pay
good price for his service when you
could get that of scrub for nothing.
Follow this plan each year, taking care
that the male possesses merit and blood
calculated to produce progeny fitted for
the dairy, until you are ashamed to
remember that you were ever satisfied
with your old mongrel herd.
To make mutton or lamb broth, allow
one quart of water to each pound of
meat Boil ,if for two hours slowly.
Add half teaspoonful of soaked rice at
the expiration of this time to the boiling
soup. Cook one hour longer, stirring
frequently to keep the rice from settling
to the bottom. Beat an egg to froth
and stir into cup of milk into which
has been rubbed teaspoonful of flour.
Mix this little at time with some of
the scalding liquor until the egg is cook
ed so that it will not curdle the SOUP
Take out the meat put the -four, egg,
and milk into the pot. Season with
pepper, salt and such herbs as desired
Onion soup is made by frying finely
sliced onions in butter and turning boil
ing water over them. To six good-sized
onions allow gallon of water. Throw
in some parsley, pepper and salt to
taste. Serve with slice of bread fried
a light brown in each plate.
An exchange very truthfully says:
"There is no danger whatever that
apples, peaches, pears, or any other use
full fruit will be produced in excess of
the demand, The truth is. the demand
Keeps pace with the production. People
will use great deal more fruit when it
the habit of using, they retain 1t. Our
farmers would do themselves benefit
by taking advantage of this fact in ar
trees. Hereis one instance of what can
be done. A gentleman bought forty
acres of land within half a mile of
railway station, and set it all in apple
trees. When the trees had grown to
bearing size the orchard had cost him
some 81, 800, interest and all. His first
crop netted him $500. The next year he
had a failure, but the third year the
crop was sold on the trees at $500.
This is one of the many instances, and
serves to illustrate the working of the
apple growing industry in that section.
The soil of the region is unsurpassed
for hay-raising. For other crops
the soil is fair average. Thus farm
er who will put his surplus land into
orchard. and can make both ends meet
on the income from his grain, grass and
stock, is in fair position to lay by
snug sum every good apple year.
The housekeeper should never be with
out bottle of lime water. To have it
always ready and it good order, with
little expense, place it tall quart bottle
of any kind gill or SO of good lime just
slaked with water. Then fill the DO. tie
with rain or other pure water, and al
low it to stand quietly, we'll corked. The
llIIl6 W LII ocCIIC, leaving SACdl 1ilAiC NoICl
at the top. Pour this off gently, as
wanted, adding more water as needed.
Lime water even when closely corked,
often deteriorates; the carbonic acid in
the air unites with the lime and settles
as an insoluble carbonate on the sides of
the bottle, which is nearly impossible to
remove. This will spoil the bottle for
any other use Therefore select one
from the storeroom which is not valued,
but which has good tight cover. A
wide-mouthed bottle is preferable. The
lime should be removed and fresh put in
once year or so unless kept very tight
ly eorked. A pint of cold water dis
solves less than ten grains of lime, and
warm water still less. The uses lime
water may be put to are innumerable,
II good milk dlsagrees with child or
grown person, three or four tablespoon
fuis of lime water added to pint of it
will usually help digestion and prevent
flatulence; it also counteraets pain from
wind in the stomach caused by eating
acid fruits. Oyer-eating of candies and
other sweets will sometimes cause acid
ity, for which this is sovereign remedy.
A tablespoonful for child two years
old to a gill or more for an adult is an
ordinary dose, while considerable will
have no bad results; it fact, it IS a
simple anti-acid and slightly tonic. a
small quantity put into the tooth mug
N fba mo 70 , f0v nj a min o. tho tapth will