Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1870-01-20
HOME, FARM AND GARDEN.

solution OF gum araDlc or WnHo glue, ana
iron it on the wrong side. 6N ,@.
"A correspondent of the Rural Neac
Yorker recommends adding one pint of
salt to every pailtul of whitewash He
cows this makes covering as hard as
enamel and almost equal to paint" y *
If top of a carrot, cut off at this sea.
son. or later, is placed in saucer of water,
with few bits of charcoal to sweeten it,
i will form radiant feathery plant by
no means unworthy to grace lady's ia
Bile.
TO Clean. Black Cloth.-Dissolve one
ounce of bicarbonate Of ammonia in one
Quart of warm water. With this liquid
rub the cloth, using piece OF flannel or
black cloth for the purpose. After the
snplication of this solution clean the
cloth well with clear water. Dry and iron
il, brushing the cloth from time to time in
the direction of the fibre.
C. Pitts, of Honeoye, N. Y, says that
in his opinion club.root in cabbage is
caused by small white maggot that eats
off the rootlets, thus preventing nourish-
ment, and dwaring the plant Club
root occurred in his garden but once. He
discovered the depredators, removed the
surface earth, sprinkled on a little dry
copperas and replaced the loose soil. The
nlants soon revived and he has seen no
more of the disease. i.Ja 8f
The Florist and Pomologist says that
attention has, during the last few years,
been directed to disease to which the
buds of black currant trees are subject in
spring. This disease has been traced to
the presence, between the scales of which
the bud consists, of large numbers of
minute insect which lives by sucking out
the fluid matter of the tissues, thus causing
the bud scales to shrivel, and in this way
preventing the development of the en-
bryo bunch of flowers which they en-
close.
A writer in the Diris Farmer advo-
Gates the application of the oxide of iron
to the soil about apple trees, with view
of increasing the color of the fruit He
saws that very deep red clay underlies one
mart of his orchard under another part
the CLAW is not so red (the red color is GER
tainlv impaired by the oxide OF from. The
fruit in the red clay is more highly colored
than on the lighter. Some ten years ago
he applied anvil dust, cinders, etc, to the
soil under certain apple trees; the effect,
for several years, was more highly colored
fruit than formerly.
Lemon Puffs.-One quart Of milk, the
yolks of six eggs, two cups of white sugar,
two tablespoons of -four, three lemons !;
beat the eggs, sugar and flour together
well, beat the eggs first then add the lem
on Juice; have your dish lined with paste;
do not add the milk until you are ready to
nut in the oven. Beat up the whites, add
fine white sugar, a large teacupfull, and
beat very light; flavor to taste. When
the custard is done, spread the iceing
over nicely, set it back in the oven
and let it brown nicely. Eat as soon as
cold.
AS the best way of wintering cab
bages, the Germantospn Telegraph says,
"Select dry part of the garden--dig
trenches of sufficient depth to receive the
cabbage roots and stalks, up to the head
into these trenches transplant the cab
bages, heads up of course, fill in the dirt
carefully about them up to the heads
plant four short posts, two of them being
higher than the others to give pitch to the
roof-nail shingling lath or strips of old
board half way up-lay upon this mum.
Der of bean poles, and upon these throw
straw, corn fodder, or bean haulm, pro-
tecting also the seeds, and the cabbages
will keep in good condition until May.
Yeast for Corn, Graham, or White
Bread.-To one quart of scalding water
add one large tea.cup of Graham -four,
one-half teaspoon of soda; stir thorough.
ly, and when cool, put them in a warm
place to rise, which will take eight or ten
hours. When they are raised, put them
in a cool place covered tightly, or self
sealing can is preferable to keep them in.
When wish to bake, / take about half
cup of the yeast, and make bowl of ris
ing /; it will rise in short time; then
make the sponge for whatever wish to
make add at least one good sized potato,
boiled and mashed fine, to each loaf Of
bread. This yeast makes moist and tender
bread, and it Is very nice for corn or Ora
ham.-ErcIange.
How to Cook Codfish.--The Goldfish
should first be soaked in cold water, chang
ingthe watere few hours uatilitisfresh
enough. 1t should not be entirely fresh
tutu,Uut lclb JuSt Sdlo CiouSh w oC Poitss"pie
1t is then put into kettle, covered with
water and brought up to a boiling point,
but not boiled. Let it simmer gently for
fifteen or twenty minutes, and it is ready
to serve. AS accompaniment to the fish,
there are, of course, potatoes, and many
add plain boiled beets and carrots, and
hard boiled eggs We have sometimes
seen small bits of salt pork fried crisp and
served with some of the pork fat. The
proper sauce is butter, which is sometimes
simply melted, but more usually made
into a sauce with flour and water This
may be made into an egg sauce by adding
chopped hard boiled eggs. The fish, vege,,
tables etc, are served separately, and
each one, being helped to his liking
mixes them upon his plate according to
his fancy, the sauce being served last
Mustard, pepper and horse radish are the
condiments most frequently used.