The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1889-07-04
FARM AND FlRESlDE.

The best and cheapest food 70,
pigs that are confined in pens. at THU
season, Is q liberal supply of young
weeds and clover. They can be kept
IN good growing condition with little
or no grain.
Sour swill IL not as suitable for
swine as is good fresh buttermilk O,
whey. Many ailments of swine are due
70 feeding the hogs continually OF
swirl that is under high degree oil
fermentation, much of it being en-
tlrely unfit for any purpose but to be
thrown on the manure heap.
Tongue Toast: A very nice dish
- prepared from cold boiled or ported
tongue. Slice the tongue, and cut each
slice into small. fine pieces; heat it in
pan with a little butter. To prevent
burning, m0isten with warm water or
clear soup. Add salt and pepper; stir
into 1t two beaten eggs. When set,
arrange neatly on toast.
1t is better to SOW a little plaster
frequently than a great deal at any one
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, i,
finely ground, is enough at one time.
Green gooseberry jam makes q
change and is firmer for pastry than
ripe gooseberry jam. Put a small tea,
cuptul of water in the preserving pan,
then add the gooseberries and let the
juice be drawn out a little, taking care
they do not burn. When the fruit is
warmed through add sugar, three
I quarters of a pound to pound of fruit,
putting it in gradually and stirring to
prevent burning. Cook from half to
three-tourths OF an hour.-N. Y.World.
Sweet Peach Pickles: To every
sevon 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 a
day and night, heat again. or until
fruit appears little tough, then cook
according to need, but boil strip until
thick enough. If fruit is solid 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 no more 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
80 that no air can enter the jar. Canned
fruit must be used at once or within 8
short time of its being opened. Pre-.
serves are unrivaled. and with thei,
| aid manyt delicious desserts can be
made.
Tomato Chow Chow:-Half bush.
| Ell green tomatoes, one dozen onions,
half dozen green peppers, chop all finel,,
| together, sprinkle one pint of salt owe,
itand lett stand over night; then drair
off the brine, cover with water and vim.
egar and boil slowly one hour, ther
drain and pack in jar. Have ready
three pounds brown sugar. two table.
spoonsfuls cinnamon, one of allspice,
one of cloves, one of pepper, all ground.
half a cup ground mustard, two quart:
of vinegar. Heat all together boiling
hot and pour over contents of jar and
it is ready for use.--Albany Journal.