Rensselaer Republican, Volume 12, Number 18, Rensselaer, Jasper County, 16 January 1880 — USEFUL AND SUGGESTIVE. [ARTICLE]

USEFUL AND SUGGESTIVE.

To cub* chilblains, cat two white turnips, without paring, into thin slices; pot the slices into a tin cop with three large spoonfuls of best lard; let it simmer slowly for two boon, then m—l. through a sieve; when cold, spread it on a soft linen doth and apply to the chilblain at night. — Exchange. A good way to keep cut flowers fresh is to lay them in weh cloths. Take them oat of the vases arnight, sprinkle with cold water, and then wrap them in doths made very wet with cold water. The weight of the doth will not crash the most delicate flowers, while it keeps out the air and prevents their falling to pieces or opening farther Exchange. Cork-soled boots, while admirable for walking purposes, do not make for children suitable shoes to wear to school, where the child must sit with them on all day. They heat the feet unduly, rendering the wearer liable to take cold on going into a lower temperature. For school putyoees a good walking shoe with double sole, to be worn with rubber overshoes in rainy weather, is preferred by many persons. The overshoes should be removed immediately on entering the house.— N. Y. Post.

Cusubk Havaneko. One paper corn starch, three tablespoonfuls butter, three eggs well beaten, three tablespoonfuls fine sugar. Mix the butter and sugar; add the well-beaten eggs; then by degrees add the oom starch, turning with a wooden spoon until you need the hand work, or knead it until you can roll it without breaking; make some long rolls the size of lady-fingers; flatten with a knife-blade; cut any size you like, say about a finger and a half long, and mark with cross line and with the back of knife. Put in a tin baking pan in a moderate oven, as for bread. If you like you can put flavoring in the paste.— N. Y. Times. A humane man has invented an improved mode of confining cows without stanchions or stalls. He uses small posts. 4x6 inches, set up where the stanchions would be, 3 feet 2 inches from center to center. On the inside of these posts, 14 inches above the floor, a f staple, 12 inches long, is driven into each post. A \ inch cable chain, stretching from staple to staple, with a ring on each end, slides up and down on the staples, with a ring in the middle into which the cow is to be fastened. A leather strap 1} inches wide, with a strong breast-strap slipped on, is placed around the cow’s neck and riveted on with three small copper rivets. The cow is brought between the two posts and the snap fastened to the ring in the middle of the chain, which holds the cow in the center between the two posts, but the slack of the chain and the chain slipping back and forth upon the neck enables the cow to move forward and backward, to turn her head, and she may lick or scratch herself from shoulder to rump. And when she lies down, it may be in the natural position with her head upon her shoulder. The cow carries the strap upon her neck, and it is not as much work to fasten her as with a rope. —Kansas City Times.

Beef should be of a bright red color, well streaked with yellowish fat, and surrounded witbr a thick outside layer of fat. Good mutton is bright red,with plenty of hard, white fat. Veal and pork should be of a bright flesh color, with an abundance of hard, white, semitransparent fat. Lamb of the best kind has delicate, rosy meat, and white, almost transparent fat. Fresh poultry may be known by its full, bright eyes, pliable feet and moist skin; the best is plump, fat and nearly white. The feet and neck of a chicken fit for broiling are large in proportion to its size; the tip of the breast-bone is soft and easily bent between the fingers. Fish, when fresh, have firm flesh, Dright, clear eyes, rigid fins and ruddy gills. Lobsters and crabs must be bright in color and lively in movement. Roots and tubers must be plump, even-sized, with fresh, unshriveled skins, and are good from ripening time until they begin to sprout, All green vegetables should be very crisp, fresh and juicy, and are best just before flowering. Never use skewers, as they cause the meat juices to escape. Never touch lettuce with a knife, as it impairs the flavor and destroys the crispness of the leaf; always tear it apart with the fingers.-—Mss Corson.