ee a ee ee 
_ the work, which is not at all laborious, performed at home under her © 
| 
152 QUEENSLAND AGRICULTURAL sourNaL. [1 Fep., 1900) 
turpentine, 20; wood tar, 5; turpentine, 3 parts. Paint the mixture WM) 
warm on strips of paper laid wad on the tree-trunk about a yard abovel” ) 
ground. This should be done at the end of the autumn to prevent the femal im 
of the winter moth from climbing up the trees. Instead of the above mixttM™)_ 
cart-grease may be used. Mix melted resin with crude rape oil to form a™ 
of sticky consistence.— Gardener's Chronicle. 
> = 
HOUSEHOLD HIN'IS. 
“ Manis,’ who sends many excellent household hints to the Agricultural Gazelle) 
London, gives the following :— ] 
3} 
RECIPES FOR HOME-MADE SAUSAGES. | 
Most farmers in this colony kill a pig or two in the winter for ne 
consumption, and there are doubtless some housewives who will be glad 0! ") 
new idea in using the portion of the animal to be eaten in a fresh state. |, 
It is quite true that when purchased from a really trustworthy, relia! 
dealer bought sausages are, as a rule, exceedingly nice and most dainty, bug 
spite of this fact I think my readers will agree with me in saying that i) 
majority of people decidedly prefer those which are made at home, as er 
perfect purity and cleanliness can be safely guaranteed, which is no a 
recommendation. I should advise every housewife, therefore, who can, to buy 
small handy sausage-machine, if she does not already possess one, and to av 
aS 
careful superintendence. It is a good plan, too, to keep a small stock © | 
different kinds of sausages on hand whenever possible, as they lend themsel® | 
to so many dainty methods of cooking and serving that they prove quite aD He | 
to the housewife when she is called upon—as very often happens—to prov’” 
for unexpected guests at a very short notice. Py. || 
Tastes vary very considerably in respect to sausages ; some people like” 
much larger proportion of fat than others do; some like bread mixed with ™) 
meat, while others object to it; and sometimes one kind of meat and cer! Al 
seasonings are very much preferred to others, but, of course, these are weal 
which must be left for the housewife to settle. As a help, however, I sh? 4h | 
like to give a few recipes which I know to be really excellent and sufficiel 
dainty to suit even the most fastidious. 
PORK SAUSAGES, No. I. to 
Just one word, before giving the recipe, regarding the skins which are © 
be filled. The greatest care must always be taken to see that these are acre | 
lously clean, Sometimes they can be procured all ready for use, but, if t a 
have to be prepared at home, proceed as follows:—After the skins have D% | 
turned out and emptied, lay them in cold, well-salted water, and let them re? 1 
for several hours, changing the water very frequently; then, when thorou bly 
clean, drain well and wipe them quite dry with a clean soft cloth, when they | 
ready for filling. aol 
Take 8 lb. of lean and 2 Ib. of fat pork; free it entirely from bones fi | 
gristle, and cut it into pieces 1 inch square Mix together 4 oz. of salt 
z-0z, of saltpetre, 1 0z. of pepper, and 1 oz. of mixed powdered herbs, 
spread this over the meat before mincing. Pass the mixture through ¥ 
machine, fill the skins, and if any air spaces appear prick them with the por 
of a needle; this helps to prevent the sausages Eiene during the process ; 
cooking, always a most annoying occurrence. Hang the sausages in a cool, a 
place until required. 4 
=e 
PORK SAUSAGES, No. II. 
Take 2 lb. of white bread, without crust, and soak it in milk and water 
which a little salt has been added. When quite soft and swollen out to f 
full, turn it into a clean cloth, and gently press out all the moisture. Add th 
to the same quantity of pork as given in the last recipe, and mix thoroughly. 
nice change can be effected in the seasonings by the addition of a little ext 
sage, thyme, or marjoram, and a very small quantity of finely chopped om! 
Ee 
