Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1886-11-17

the household refrfge which usually con
.tain little Of every ing else but sweetness.
FERrIIIzER.
Manure-water IL easily made. q sunken
hogshead in the barnyard, covered with i lot Of
white oak sapliDgs, four or 1--WE inches through,
will al up with the first rain and be strong
enough to make the crops laugh over an acre or
more Of land II mixed with plenty Of water.
The application should not be stronger than
one-fourth manure-water to three parts water.
Nitrate of soda may be very effectively applied
in this way, say one pound to ten gallons Of
water, OF three pounds TO the barrel.
MEATS FOOT OIL. 81
pint Of meats foot oil. Not q bone OF any ami
NAL is thrown away. Many cattle's shin bones
are shipped to England for the making of knife
handles, where they bring $40 per ton. The
thigh bones are Of the most valuable, being wsrth
$50 per ton for cutting into tooth brush hsz.dles
The fore leg bones are worth $50 per ton, and
are made into collar buttons, parasol handles
and je welry, though sleeps legs are the staple
par sol handles The water in which the cones
are boiled is reduced to glue, and the dust
which comes from saving the bones is fed to
cattle and poultry. zG..yT
.-' CHILL SAUCE.
Thirty ripe tomatoes, 3 green peppers, me-
dium-sized onions, chopped. Take out the in
sides of peppers, using only the outside.
tablespoonfuls salt. 3 tablespoonfuls mustard,
teaspoonfuls nutmeg, teaspoonfuls ginger,
~ teaspoonfuls allspice, ~ teaspoonfuls
cloves, u teaspoonfuls cinnamon, pint vine
gar, II tablespoonful sugar. Boil until thor
oughly cooked, and bottle.
HoUsEKEEP1NG NOTES.
One quart of flour weighs one pound.
A pint of water or milk will weigh one pound.
tablespoonful of salt will weigh about one
ounce. .
One quart of Indian meal weighs one and one
quarter pounds.
About sixty drops of thin liquid will fN a
common sized teaspoon. ..r
-Four tablespoonfuls or n q gill will fill q
common sized wine glass.
One pint of molasses will weigh one an oAe
quarter pounds.
Three teaspoonfuls of baking powder should
weigh one ounce.
Ten eggs usually weigh one pound before they
are broken. Eight large ones will weigh one
pound.
A contemporary suggests that COW can be
easily led by halter that cOmmads her nose,
but with difficulty by rope around her horns.
1t is fact.
Galvanized water tanks are forbidden to be
used on board French men-of-war. 1t has been
shown that water passed through 200 yards Of
galvanized iron pipe took up 4.29 grains of zinc
carbonate per gallon.
The fat that fries from sausages is particular
ly nice for shortening gingerbread or snaps ON
account OF the combination of seasoning it con-
tains. A little Oft is good to brown the hashed
meat for breakfast in for the same reason, and
also for heating up cold boiled potatoes.
The obstacles in the way of successful bee
culture are ignorance, careessness, being too
eager to increase the number of colonies, and
cold weather.
Earthenware is not suitable to keep fat in, as
it absorbs the grease, and eventually becomes
ransid, and will faint its contents. Tin is much
better, but this must not be allowed to become
rusty which might happen if there were any re-
mains Of water or settings of gravy.
Lime water is good to sweeten butter that has
lost its first purity. Sometimes it becomes nec-
essary to use these expedents, but the truest
economy is to buy only good articles for cooking
or table use, avoiding so-called cooking-butter
Tainted or badly favored butter will spoil any
dish in which it is used and the heat betrays its
| shortcomings.
The fat from chickens is delicate, and may be
used for any cooking purpose where butter is
required, for moistening croquettes, or even
cake or pastry. A little added to the stufing
of fowls enriches it.
frequently caled-for item in the preparation
of puddings and pies is suet. II beef drippings
are at hand they answer the purpose, but if the
supply falls Short purchase Of suet may be
necessary. This should be freed at once from
| the skin ard veins, sprnkled with -four to pre-
vent it's clinging to the chopping knife. and
! chopped fine, or better yet, melted and cooled.
Lard that has become rancid may be complete
! ly restored by the use of bicarbonate Of soda
| dissolved in little water and poured into the
! lard which should be boiled and thoroughly
| mixed with it. when cool it will be found tc
! be fresh and sweet again.