The Republican. [volume] (Oakland, Md.) 1877-current, 1889-06-29
FARM AND FIRESIDE.

pigs that are confined in pens, at TINS
season, is liberal supply of young
weeds and clover. They can be kept
in good growing condition with little
or no grain.
A Southern cultivator says the
most salable sweet potato is one that
is short and thick, and it is to produce
these that you pillow shallow and make
fiat hill ridges, so that as the potatoes
grow they will reach the hard soil ana
be checked in their downward growth
and will develop thickness.
Sour swill is not as suitable Tor
swine as is good fresh buttermllk or
whey. Many ailments of swine are due
to feeding the hogs continually OF
swill that is under high degree OF
fermentation, much OF it being en-
tirely unfit for any purpose but to be
thrown on the manure heap.
Tongue Toast: A very nice dish
is prepared from cold boiled or potted
tongue. Slice the tongue, and cut each
slice into small. fine pieces; heat it in
pan with little butter. 10 prevent
burning, moisten with warm water or
clear soup. Add salt and pepper; stir
into it two beaten eggs. When set,
arrange neatly on toast.
1t is better to SOW little plastan
frequently than great deal at -any4eSes
time. There is much question which
time is best for this operation, and by
repeating the sowing some one will be
just right. The cost is slight. Plaster
is everywhere the cheapest manure for
clover, and 100 pounds per acre, if
finely ground, is enough at one time.
Green gooseberry jam makes
change and is frmer for pastry than
ripe gooseberry jam. Put small tea
cupful of water in the preserving pan,
then add the gooseberries and let the
Juice be drawn out little, taking care
they do not burn. When the fruit is
warmed through add sugar, three
quarters of d pound to pound of fruit,
putting it in gradually and stirring to
prevent burning. Cook from half to
three-fourths of an hour.-N. Y.Wogld.
Sweet Peach Pickles: To every
seven pounds of fruit, four pounds of
sugar, one quart of vinegar, one ounce
of cinnamon, one ounce of cloves. Make
sacks to put spices in to keep from mix
ing with fruit. If fruit is soft put in
jar and heat vinegar. sugar and spices
together, then pour over, let stand
day and night, heat again. or until
fruit appears a little tough, then cook
according to need, but boil sirup until
thick enough. If fruit is solid l make
all at once.-Toledo Blade.
The expense is what deters many
housekeepers from preserving their
fruit rather than canning it, but in
reality preserving is nomore expensive
than canning. The fruit is SO much
richer that less amount is required,
and even though a jar has been opened
and only part of it used, the remaining
portion will keep if covered securely
so that no air can enter the jar. Canned
fruit must be used at once or within a
short time of its being opened. Pre-
serves are unrivaled, and with their
aid manysdelicicus desserts can be
made.
Tomato Chow Chow:-Half bush
ell green tomatoes, one dozen onions,
half dozen green peppers, chop all finely
together, sprinkle one pint of salt over
itand lett stand over night; then drain
off the brine. cover with water and vim
egar and boil slowly one hour, then
drain and pack in a jar. Have ready
three pounds brown sugar, two table,
spoonsfuls cinnamon. one of allspice,
one of cloves, one of pepper, all ground,
half cup ground mustard, two quarts
of vinegar. Heat all together boiling
hot and pour over contents of jar and
it is ready for use.-Albany journal.