Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1871-12-14

"A correspondent of the r.
(Neb.) Tribune advises that corn no ,snnt
here and there, in orchards. for tbs A hon
fit of the RABBITS, which. he thinta pehe'
bark trees unless they are starved 70 never
Never cook solids in enameled te, :,
if the glazing cleaves off, it viii no;as
the food. Cleanse with ashes and p '
if discolored by fruit; never set . ,Sa
empty on the stove, or partly flloS sntil
the hearth; if the glazing cracks, tber On
unsafe to USE are
Baked Bread Pudding.
kind of cold wheat bread, CRATE fine Guy snS
cover with warm milk with small "a; anu
of butter melted in it. Use one nv; Ivy
crumbs TO one quart of milk, beat III
eggs and add to them one tea-cnnfni &c
sugar, and whatever favoring YOU w;sS u
Bake quickly in buttered dish.
Rice Waffies.-Take one Guar, >.
sweet milk, two coffee cups of boiled rio.
and three-quarters of cup of wheat aon,'
warm the milk /; stir in the above nama5
articles; add half a teacupof home mad.
yeast and half a teaspoonful salt. Make :,
twelve o'clock, to use for tea at six s.,
in warm place. Bake in waffle irons
Bran as Regulator Good swoo,
wheaton bran is, in ninety nine cases an,
of hundred, better than physic. if II !
given in time. Let any animal eatipp
sinking, moldy corn-stalks or brittle hsTs
making it look badly, have some bran II
help its poor stomach, and it will soon
appear in better plight. When COW IN
milk does not do as well as she should on
other food, add some bran. No matter
what ails the horse, COW, sheep or pig
little bran will do good.
Baked Beans.-Take small Whit
beans, put to soak at six D. M, in ieen
vessel; change the water late in the even.
ing, and next morning, and parboil for
two hours, changing the water at the
end of the second hour. Then pour on
nearly all the water; take raw pork scored
on the top; put the beans in deep dish;
the pork in the middle, so as to have #
Just level with the surface. Add a YER
little molasses, and bake at least six hour,
raising the pork toward the last so that
it may crisp on the top.
DAT Porridge.-Put a quart Of boil
ing water and pint of milk in a small
kettle, and as soon as it comes to boil
stir in the oat meal, leaving it ratherhh
three or four handfuls will suffice fOrr
quantity of water and milk; add tI
of salt and let it boil until the meal viii |
smash easily between the fingers. Tha
remove from the fire at once and serve On
deep plate. The milk should never he
poured over it, as it spoils both milk and
porridge to do so; but it should be ina
bowl and quite cold. Then the spoon
should 60 first to the pOrridge, then TO
the milk, then to the mouth. In this way
it is rich.
To Keep Cider Sweet. Mr. A. Spicg,
of Summit County, o., writes to an
exchange as follows Use sound apples
in making your cider, and when it com
mences to ferment and is about half
worked, the pumice will partially separate
from the cider; then strain through three
thicknesses of flannel covered with agod
coat of straw. Fill your barrel lacking
about gallon, to prevent bursting Keep
it corked up tightly, and insert your fau.
Get at the bottom. Yos can draw aplch.
er of cider at any time without admitting
the air, and thus keep it from fermentns
too much, without introducing any for.
eign matter, and it will retain its Original
flavor and color. Since my discovery Of
this method | have thoroughly testedk
and consider it valuable.
w. F. Knowles, in the Iowa HONE
stead, describes the following method Of
making cheese at home: In order to turn
milk into cheese properly, the rennd
should be used just as soon as the milk Is
drawn from the COW, and before it coos
in the least; then, if the rennet is good
=. no cream will rise upon the whey, neithd
can butter be made from it, but all OF the
oily substance of the milk will be in The
! curd, and when cured, in the cheese. i
| common wash-tub makes good vat
Carefully strain your milk into it, add the
rennet, stir gently to mix it evenly. A
the milk curdles stir gently, and break the
! curd two or three times before drawing
off the whey. Put the curd into stralpg
cloth, do it up, lay it upon slanting
/ board under light weight. AS soon IS
! the whey stops running, undo and cut the
curd fine with aknife, repeating the opeTa
ton several times, each time adding
| heavier weight, until the whey is all 0ui;
then, at your leisure, cut the curd me
scald and salt, when it will be ready loI
the press. The advantage of this method
is to do away with watts and heatingof the
milk, and secure a larger quantity o.
cheese of superior quality within the
reach of every farmer having the COWS
To tell good cheese, press upon it VIII
your thumb; if it feels elastic, call Il
white oak, and pass it by, but if the Id,
preston remains as it would in roll Oh
butter, it is good.