Rensselaer Union, Volume 1, Number 40, Rensselaer, Jasper County, 1 July 1869 — Farm and Household. [ARTICLE]

Farm and Household.

USEFUL RKCTPIW, Eltl l If you would not have your hone acquire the habit of hanging la the halter, do not strike at him when young. It is said that one of the most powerful remedies for hot* in horaee is a strong decoction of sage tea, made very sweet. A corses i*ondzitt of the Rural Ftw Yorker says deep, level planting and culture is what the potato wants. He says a potato should he planted not leas than six inches deep. Wood ashes contain all the inorganic Ingredients which growing trees extract from the soil, and in consequence are regarded as the best fertilizer for apples, pears, peaches, plums, etc. If you want bone and large development of red flesh In hogs, give them as good pasture through the summer as your Beeves have. It coats less everyway to make a big hog weigh 500 by Christmas than to get two small swine up to 250 apiece. Killino Dock.—A writer in the N. S. llom*»Ua<l says the best and easiest way to exterminate this troublesome pest is to take a Bharp hoe and give it a sliding stroke, so as to cut the dock just below the crown, and throw the crownainto a basket, and leave them in the traveled track of the highway, or any other place where they will not get a foothold in the ground, and the work is done. Fiukd Bread.—Slices of toasted bread) dipped in milk or wine, and tried in honey, are excellent. Then, instead of calling them “ fried bread,” they are torejaa, an excellent Spanish delicacy, I can assure you. Please understand there is neither butter nor lard. Simply melt the honey in a pan, and when !t is very hot, put in the bread, which ia served hot also, after becoming nicely browned. Lovers of honey can take notice.— Exchange. To Candy Fruit —Take one pound of best loaf-sugar, dip each lump into a bowl of water, and put the sugar in a preserving kettle. Boil it down until clear, and in a candying state. When sufficiently boiled have ready the fruitsyou wish to preserve. Large, white grapes, orange* separated into small pieces, or preserved fruits, token out of their syrup and dried, are nice. Dip the fruits into the prepared sugar while it ia hot, then put them in a, cold place; they soon become hard. An exchange gives thq following as an excellent receipt for bottling fruitVTo nine pounds of fruit put five pounds of white sugar, when it comes to a boil. Boil ten minutes. Be careful to stir the fruit as little as possible, not to bruise it Pour into an earthen ware vessel to cool When cold, put in wide-necked bottles, cover with a bladder. Gooseberries, black currants, red currants, and raspberries, mixed, made last yeai\you can hardly tell from fresh fruit. The receipt for currants, raspberries and plums of all kinds, is specially recommended. ’ To Preserve Tomatoes fob Winter and Early Summer Use—The most economical mode for family purposes is to put them into wide-mouthed jars, holding two, three, or more quarts, according to the size of the family. The tomatoes, previously to their going into winter quarters, are merely cooked without seasoning of any sort, and put, while hot, into the jars, which should be filled full and the corks driven home tightly and tied down. Preserved in this manner, they will keep as fresh almost as when first picked, i To Clean Paints —There is a very simple method to clean most any kind of paint that has become dirty, and if our housewives should adopt it, it would save them a great deal of trouble. Provide a plate, with some of the best whiting to be bad, And have ready some cleaftwarm water, and a piOce of flannel, which tap into the water, and squeeze nearly dry; then take as much whiting as will adhere to it; apply i£ to y the painted surface, when a little rubbing wfll instantly remove any dirt or grease. After which, wash the part well with clean water, rubbing it diy with a soft chamois. Paint thus cleaned looks as well as when first laid on, without any injury to the most delicate colors. It is far better than tiring soap, and does not require more than hut the time and labor.— Coach-Makers' Journal. Treatment of Scarlet Fever.—Dr. Charles T. Thompson reports in the Lancet his manner of treatment in scarlet fever as follows: The patient is immersed in a W&rm bath in the early stage of the disease, and this is repeated frequently, or as often as the strength of the patient will allow. The first effect fe to produce a soothing and refeshing feeling in the patient, to be followed soon by such an eruption on the surface, of so vivid a color, and in such amount as would .utoniab those who have never witnessed ft. Thus one of the greatest dangers of tmtffauful disease—the suppression of the eruption —is escaped. The appetite generally returns after the first or second bath, and the strength of the patient is kept up by nutritious food. Tne bath prevents the dissemination of the disease, by removing the excreta from the skin as soon as it is deposited. This treatment promotes cuticular desquamation. The body should be gently dried by soft linen cloths after the bath. By this procedure the various secretions are deprived of their noxious properties, and the irritation of internal organs is quickly relieved, thus dissipating infection. Another benefit is that a very serious case is soon reduced to a mild one, and the patient recovers in less than half the usual time. Since Dr. Thompson has pursued this practice—during the last fifteen years—he has never lost a patient from scarlet fever. \