The Hocking sentinel. [volume] (Logan, Ohio) 1871-1906, 1890-10-16
HOUSE AND FARM.


earthen jars. with cloths to further
exclude the air, for they dry very
quickly. 1t the cellar is not un
usually damp, pies would be better
kept there. on a swinging shelf or
ecreenod cupboard. Dougbnuts
should have an cal then jar with
coycr. and one kept for them only.
Meats should never DO exposed
to the light whether they are cook
ed or luncooked. Too careful at
tention can no: be given them. A
half hours delay or even a few
minutes. is often enough for their
loss. If one has not a refrigerator,
they should be cerefully covered.
taking care that no fly has gotten
or can get within the covering, and
consigned to tho coolest. darkest
place available.
Russian Tea.-Here is an old
Kussian recipe for tea: To one
half pound of tea add one large
lump of sugar; spread the tea upon
a board. crush the loaves and sugar
with q rolling pin as finely as pos
sible; mix thoroughly. In making
add tho water very gradually. The
sugar will not be detected even by
those who dislike It, and lea thus
made is delicious.
Making hard shoes soft.-To u
pair of shoes that have become stiff
and uncom portable by constant
wear in the RAIN, apply a coat o'
vaseline, rubbing it in VOL with q
cloth, and in a short time the
Ieaihe will become as soft and
pliablo as when it was taken from
the shelves of the shoe dealer.
French toast.-Beat one egg
thoroughly. mix with it one tea
spoonful of sweet milk and a pinch
of salt. Slice fine white bread. take
off the crust, dip in the mixture.
allow it to abserb little, then fry
Ia hot buttor.
Ono of the best things to cleanse
the ecalp thoroughly is TO dissolve
one-half teaspoonful of borax in a
quart of water and apply it, rubbing
it we'll. Rinse thoroughly in clear
water.
Rice Pudling'-One qnart of
milk, two cups of cold boiled rice,
FIVE eggs, one cup OF sugar. half a
cup of buttor, quarter of q teaspoon
sui of salt. Bake thirty minutes.
To fumigate u room, heat an iron
shovel and drop vinegar on it
Have the doors and windows open.
Cattle Feeding The Pit.sbnrg
Stockman writes this advice TO
farmers: 1T is morally certain that
if the supply of corn for the coming
season was as large as "A year ago.
cattle feeding would be prosecuted
with more vigor than for number
of years. The fact. though, of a
short crop of this grain will un-
doubtedly affect the volume of feed.
ing. 1t looko now as though q
good many farmers who have neg
lected beef making for quite a
while will, if it is at all feasible,
turn oui a few fat cattle during
the coming season, and
such farmers as are we'll supplied
with corn are, many of them, pre-
pairing for lis use in that way. We
are still of the opinion, expressed a
time or two before in these columns
that those who feed cattle judicious-
ly the coming winter will find the
outcome much more satisfactory
than for a long time; one reas II
being that urder the circumstances
it does not seem probable that the
volume of tat ca,tle to be marketed
at the close of the season can be as
large as usual"
Sows DevourIng their Young
In answer to a query from reader
tho American Cuitivator says:: A
feverish condition of the system il
the usual reason why sows eat their
pigs, and this indicates excessive
feeding either for milk or fat. As
the pigs we're nine days old and
growing finely when tho SOW began
eating them. she probably was
feyerish from over accumulation OF
milk in her tcats. In such condi-
ton a chunk of Salt pork might
relieve her teats by partly drying
her up. 1t is often recon mended,
but we have never tried it and
never had occasion to do so. Tho
hest rule is To stin, the sOws in food
about farrowing time and have
what they eat consist mainly OF slop
pasture and potato peeIIngs. After
all danger of fever has as'ed will
be time to give food that stimulates
large milk flow.
A niece of rock salt should always
be kept in the box OF the manser,
50 that the horse may lick it When
tNt