The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1868-08-20
HOME, FARM AND GARDEN.

-One of the best articles of diet at this
| season OF the year, and a good one at all
seasons, is rice. If people would eat plenty
OF Wei cooked rice they would have fewer
disturbances of the digestive apparatus.
Rlce Is both preventive and a cure of
bowel complaints"
That sweet corn may retain all its rich
flavor and sweetness, it should be cooked
III the following N pner: Loosen the husks
at the small end he ear, and remove all
the silk that can conveniently be Sor at
Then replace the husks, tying then with
string; put the ears into water that is
boiling, being careful not to put so many
into the kettle at a time as to essentially
reduce the temperature of the water. 1t
is COED thing to place little white sugar
on the corn when the husks are leosened.
TO those who raise their own corn, we
would say, do not break off the ears till
they are wanted for use.-Elrchange.
Picked Beets.-This vegetable makes
an excellent pickle, and from the bright
ness Of its color has very pre5ty effect in
q glass pickle-dish or jar. Wash the beet
perfectly: do not cut off any of the fibrous
roots, as this will allow the JUICE to escape,
and thus the coloring will be lost. Put
into sufficient water to boil it, and when
the skin will come off it will be sufficiently
cooked, and may be taken out and laid
upon cloth to cool Having rubbed off
the skin, cut the beet into thick slices, put
it into jar, and pour over it cold vinegar,
with an ounce of whole black pepper and
an equal amount of ginger, and let it stand
until quite cold. The jar should be kept
closely corked
Sailing down Cucumbers for Pickle
Leave halfinch Of stem on cucumbers-
wash them in cold water-immediately
pack with salt in alternate layers, salt next
to the Wood-one barrel salt to five of Gu
cumbers. Fill barrel full, putting salt on
top-cut wide board so as Just fit inside
barrel-bore half dozen halfinch holes
through-place it on pickles with stone
on, which should weigh at least tw anty-
five pounds, so as to keep the pickles al
ways IN prime. Take off all scum which
rises. Keep the barrels in the shade, and
IN four weeks take off the stone and fill to
the top, as they will settle some. Put more
salt on, head them up and they are ready
for market. It is best to have two sizes of
plckles.-C0untTyG enNemG2at.
To Remove the Skin from Peaches
Every one knows that there is a great loss
OF pulp in pairing peaches with a knife
to obviate which an exchange suggests the
following method of treating them: Make
I've as strong as possible of wood ashes and
soft water. Fill q kettle with the I've,
and when boiling rapidly drop in twelve
or eighteen peaches and take out again
almost Immediately, and immerse them in
pail of cold water. Take one in your
hand, and you perceive that the rind will
slip off entirely, leaving round beautiful
yellow ball; throw it Immediately into
another pail of pure water, and so proceed
till all are done. This process will not in
jure the flavor of the finest peach, and
once tried, the old fashioned way of peal
ing with knife viii not be again adopted.
If the I've is not strong enough, put into
the kettle two dipperfuls of clean wood
ashes. This is an excellent way to rid
small onions of their jackets preparatory
to picking them.