The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-12-08

hours. Having left in the chopping
bowl a little .stuffing take out the
giblets and chop fine. After taking
out the turkey put in a large table
spoon of -four; stir until brown.
Put the gibbets in the gravy; stir
soo'' nv IS :: At EDT w
CHOWCHOw PICKLES.
Half a peck of green tomatoes,
twelve cucumbers, one dozen green
peppers, twelve large onions, two
heads Of cabbage, one pint.of small
onions, one pint of scraped horse
radish, half a pint of white mustard
seed, half teacup of ground pepper
one ounce celery seed, halt-ounce OF
cinnamon, and one unc of tumeric.
Slice tomatoes, onions and cabbage
as for coarse slaugh, cut cucumbers
lengthwise, sprinkle with salt and
let them stand owe night In the
morning strain off the brine, put
themin vinegar and water and mix
all the spices well through them
Then boil II gallons of vinegar, and
pour over it three mornings in sue
%cession, using the same vinegar each
time. The third morning mix oil
and mustard together and stir
through the pickle well, after the
vinegar is cold, otherwise the oil
will become rancid. Put a pound
of brown sugar in the vinegar the
last time it is boiled.
SOME USES OF AN EGG.
: For burns and scafds' nothing is
more soothing than the white of an
egg which may be poured over the
wound. 1t is softer as. a varnish
than collodion, and being always at
hand, can be easily applied. 1t is
also more cooling than the sweet oil
and cotton which WAS formerly sup
posed to be the surest application
to allay the smarting pain. The
egg is considered to be one Of the
best of remedies for dysentery.
Beaten up slightly with or without
sugar, and swallowed at a gulp, it
tends byits emollient qualities, to
lessen the inflammation of the
stomach andintestines, and by form
ing a transient coating on these
organs to enable nature to resume
her healthful sway over diseased
body. Two, OF at most three, eggs
per day would be all that is required
in ordinary cases; and since egg is
not merely medicine but food as
we'll, the lighter the diet otherwise
and the quieter the patient is kept
the more certain and rapid is the
recovery.
TO CLEAN STEEL KNIVES.
Have a smooth piece of board and
bath brick. Rub the brick on the
board, which is betterthant to scrape
it with a knife the rubbing grinds
the brick easily and quickly into
fine powder. Now hold the knife
firmly by, the shaft- and rub it swiftly
from one end Of the board to the
sother (not as is Usually done by
pushing it to and from you:01< There
is some art in cleaning knives in
this way, but once you are used to
it you will be repaid by the fact
that they always hayea brilliant
like a new knife and are
always sharp. The first time knives
are SO cleaned they may take some
time before they are the same degree
Of brightness all over; freeing them
from all stain first with sapono will
help; then the blade must be held
lightly but evenly on the board.
There is no hard labor aboutit, only
an easy swinging of the arm back
and forth. After once cleaning in
this way, if done every day, there
will be no further trouble. When
the knives are brilliant and without
any dark shadows, dust them off
with a very dry duster (do not wash
them,O taking care to free the han
dies from every trace of brick dust.
A HINT TO MISTRESsES.