256 
SOUTHERN CULTIVATOR. 
Mnmiit (Bcniinmij ml 
VALUABLE RECIPES. 
Editors Southern Cultivator— Having never seen 
the following recipes in print, I send them to the Cultiva- 
tor, and if yon see proper you can give them a place in 
your columns : 
FOR FOUL FOOT IN HORSES. 
Take one tablespoon ful of copperas ; one tablespoonful 
strong ley soap (soft) ; one tablespoonful of Urine. Mix 
so as to make a paste, and apply it about every three 
hours ; and in twenty-four hours your horse will be able 
to go to work. It should be done as scon as the disease 
is discovered. I have never known it to fail in a single 
case, and I have tried it in a dozen or more. 
BOTS, OR GRUBS IN HORSES. 
Make a strong tea of mullen, by boiling, and drench 
the animal with a quart of it. It will cure without fail. I 
give this for the benefit of God’s most noble animal — next 
to man. Respectfully, L. T. C. 
Union Parish, La., June, 1859. 
REMEDY FOR DISTEMPER IN DOGS. 
Editors Southern Cultivator — A teaspoonful of 
powdered Lobelia infused in half a teacupful of hot water. 
Let it stand until cool, and then give as a drench. I had 
a pup 6 months old taken with distemper, and gave him 
up to die. In a week or more two dogs — one of them a 
favorite pointer and the other a cross between a pointer 
and half blood hound, (an excellent cross) — commenced 
sneezing and running at the nose. As I did not wish to 
lose all my dogs, I thought I would try something. I 
commenced by giving the puppy (who was, by this time, 
bad off) the dose of Lobelia mentioned above. The next 
day he appeared more lively. Thinking that the Lobelia 
had become too weak from having been on hand a long 
time, I procured some that was fresh, and repeated the 
dose ; at the same time giving a similar drench to each of 
the other dogs. The dose was too strong for the puppy 
in his then reduced state, and he died— his death hastened, 
perhaps, by the over dose, as lobelia is powerful in its 
effects and leaves the patient very much prostrated. On 
the other dogs it acted like a charm. In two days every 
symptom of the disease disappeared in them-^they were 
cured and remained so. 
I do not say that the remedy is infallible. I have tried 
it in no other cases, nor have I heard of any other trying 
it — I give my experience merely; believing, however, 
from that little experience, that there is virtue in lobelia 
for distemper. Will not some others try it and publish 
the results of their trials '? C. E. D. 
PRESERVING DRIED FRUIT. 
A lady subscriber, of Camden, Ark., sends us the fol- 
lowing : 
Editors Southern Cultivator.- In your June num- 
ber I notice a preventive to worms in dried fruit, by mix- 
ing sassafras bark with it. For the benefit of your read- 
ers who may not be aware of it, I send a more convenient 
and effectual remedy. 
The eggs being deposited in the fruit during the process 
of drying may be destroyed by simply heating the fruit in 
an oven, just enough to destroy them. It should be im- 
mediately packed away. 
I have followed this plan for several years, and have 
had no fruit with worms in it. I have reference to sun- 
Med fruit which I think preferable to kiln-dried. 
A Housekeeper. 
DOMESTIC RECIPES. 
Mr. Editor — As I have received a number of valuable 
recipes from the household department of your paper, and 
have been very much profited by them, I have concluded 
to send a few that I have tried, and found to be good, and 
that I have not seen in your columns: 
Sponge Cake. — Take the yolks of five eggs, the white 
of one, half a pound of sugar, one teacupful of water ; 
beat sugar, eggs, and water together, until thick as pound 
cake, then add 6 oz. of flour. 
Delicate Cake. — The whites of four eggs, left from the 
sponge cake, half a cup of butter, one of sugar, half a cup 
of sweet milk, with half a teacupful of soda in one cup, 
and a half of flour, add one teaspoonful of cream of tartar, 
Potato Mvffins. — One pint of milk, six large potatoes 
mashed, one egg, a desert spoonful of butter, and one gill 
of good yeast. Yours respectfully, E. B., 
[in Germantov.'n Telegraph, 
Loimr- Mcrion, June, 1859. 
Tomatoes in a new fashion. — As the tomato season is 
here, the following method of preparing them for the table 
we are assured by one who has made the experiment, is 
superior to anything yet discovered for the preparation 
of that excellent article : — Take good ripe tomatoes, cut 
them in slices, and sprinkle over them finely pulverised 
white sugar, then add claret wine sufficient to cover 
them. Tomatoes are sometimes prepared in this way 
with diluted vinegar, but the claret wine imparts to them 
a more pleasant flavor, more nearly resembling the straw- 
berry than anything else. — Germantovm Telegraph. 
How TO Cook Vegetable Egg. — Take the egg off the 
vine when soft. Cut it in thin slices. Take three hen’s 
eggs, beat them well ; put on your pan with a spoonful of 
butter or lard; then poar about half your beaten egg over 
them; let them cook a little — turn them, and add the bal- 
ance of your beaten egg. Let them cook until soft, and 
they are then ready for the table. Send them to the table 
hot. — Germantown Telegraph. 
Fruit Pies. — The acid in fruit pies may be neutralized 
by adding to each as much carbonate of soda as will cover 
a twenty- five cent piece. This simple precaution, which 
does not affect the flavor of the fruit, will prevent much 
sickness, and save much sugar, otherwise needed to ren- 
der the sour sweet. — Scientific American. 
Blueing for Clothes. — Better and cheaper than Indi- 
go. — Take 1 oz. of soft Prussian blue, powder it and put 
it in a bottle with 1 quart of clear rain water, and add 1-4 
ounce of oxalic acid. A tea -spoonful is sufficient for a 
large washing. 
Howto Make Good Yeast. — Make a decoction of hops 
by taking two handsful of hops and pouring on them 
three pints of boiling water; boil this down to a quart, 
and then strain. To the liquid add one tablespoonful of 
ground ginger, one of common salt, and two of molasses 
or brown sugar ; then stir in wheat flour enough to make 
it of the consistency of bread -rising. Let this stand until 
cool, then add a teacupful of yeast ; keep it in a warm 
place until it rises, then set in a cold place as a vault or 
cellar. 
•In the hottest weather of summer I have often kept yeast 
made as above, perfectly sweet for three weeks. Those 
who are bothered with sour yeast, or who make it every 
week, would save much time and trouble by trying 
the above. Do not forget the consistence, as the great fault 
with many is, they have it too thin and watery. — Gcrman- 
tov:n Telegraph. 
