Law For The Farm
(Page 3 of 3)
November/December 1973
By the Mother Earth News editors
[Legal inquiries from Our Folks may be submitted and will be answered in the paper each in its turn, if of interest to the general reader; but there will be so many questions that printed answers maybe long delayed. Those who want an immediate reply by mail should remit one dollar, addressed' Law Department," this office.]
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HOMELY WRINKLES
With each new month do not forget Your calendar to rightly set.
Pare sweet potatoes before boiling.
Chop suet in a cool place, sprinkling with Sour to prevent its sticking together.
Do not let the winter go by without telling the neighbors about the FARM JOURNAL.
If the cellar threatens to freeze, carry down a half a pail of live, hardwood coals night and morning.
Put a basin of fresh water in a room where men have been smoking It will absorb much of the unpleasant odor by morning.
When frying pork chops or roasting pork, I dust it lightly with light brown sugar, as well as pepper and salt. It does not make the meat taste sweet, but adds a delicious flavor and makes the gravy richer and browner. R. B.
Drop Shelf
Fasten a strip of board to the wall and to it fasten a shelf with hinges beneath so the shelf can drop down. A triangular piece is fastened with hinges beneath shelf to swing out and hold shelf up, or fold back against the wall and let the shelf down flat.-Mra. Chas Colin, Idaho.
Butchering Rack
To hold . veal calves while butchering I made a rack as shown by taking some 2s4 pieces to make the crosses and come 4 inch fencing for the side rails. The rack is four feet long, has a rope with snap to pass over calf just in front of hind legs and fasten. Knock calf in head, place on rack and let head hang down over dish to catch the blood. Such a device can be used for tagging sheep. Edgar H. Swart, N. Y.
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