The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-10-10

mixed in equal parts, should pc admin
! lstered, a teaspoonful at a time. to the
scalded throat, given slowly, so that the
healing mixture trickles down almost OF
Itself. This not only heals the injured
! part, but supports the strength of the
child as food would until other nOurish
ment can be taken. For external scads
| and burns there is nothing so COOLING
and curative as an ointment If oxide of
| zinc; but as every one does not have
/ this In the house, it is as well to plunge
the injured part in cold water as 20 do
anything else, whenever the plunge IS
! practicable, and when it is not, u keep
cloths upon t wrung out Of ic' water
/ This excludes the air, at any rate, and
allays the pain. al wing the strength
to rally, while it is within the reach OF
everybody.
Its urged by the Fruit Record that
! those contemplating setting small fruits
/ should give one trial ar least TO fall set
/ ting. All that is necessary is 10 either
/ bank up over the ROOFS with earth or
/ throw forkful of litter over each plant
/ before the ground freezes up. and in the
! spring haul tbs away. First, because
/ they get settled in their place. aud get
| ting the benefit of early spring rains,
i SUN Cdll1g anu lldhC q 4ull SlJN III
n, KIT season, while If next spring, it
cannot be done properly until the
ground is settled and the heavy spring
rains have ceased. Second, all fruit
growers know how pressed they are for
time in the spring. Third, raspberries
and blackberries have very tender germs
that start very early in the spring. and
| these are likely to be broken off if set
then, while if set in the fall, they have
not started enough to damage them III
transplanting. And fourth, but not
least, much larger prportiOn of them
live when set in tie fall-a fact abun-
dant in itself to show the superior N rits
of fall planting, especially of .blackber-
rIes, raspberries, currants, grapes, and
such sorts.
A foreign paper says that cheese is
made from potatoes in Tburingia and
SaxOny. After taving collected q guam
tity of potatoes OF good quality, givings
preference to a large, white kind, they
are boiled in a cauldTOn, and. after
becoming cool they are reduced TO
pulp, either by means of Il crater or
mortar. o five pounds of this pulp.
which ought to be equal as possible, is
added one pound of sour milk and the
necessary quantity of salt. The whole
is Kneadeo together and the mixture
covered up and allowed to lie for three
or four days, according to the season.
At the end of this time it is kneaded
anew, and the cheeses are placed il
little baskets W en- the superhuous
moisture escapes. They are then
allowed to dry in the shade. and placed
in layers in large vessels. where they
must rem ain for fifteen days. The oljer
these cbeeses sre the more their quality
improves. Three kinds are made. The
first ar more common is made as
detailed above; the seco d with four
parts OF potatoes and two parts of
curdled milk; the third with two parts
of potatoes and four parts of cow or eve
milk. These cheeses have this advan-
tage over other kinds-theY do not
engender worms, and they keep fresh
for a number OF years, provided they
are placed in dry situation and in well
clos ed vessels.