Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-02-08

CORN-COB MEAL.
An Indiana farmer, writing to the
Germantown Telegraph, says: About
twelve years ago nearly all the farmers
in this part of the State bought corn
and cob crushers," and expected to fat
ten their stock ON the chops which the
machine made. The cr,sher performed
its part we'll enough, but the trouble was
that the ignorant COWS would not eat
the meal and finally could not be coaxed
into the stable if there, was sign of
the meal there, while the hogs left their
pens and took refuge in the woods !!
We finally concluded that cob-meal was
only valuable as substitute for saw
dust. l have heard q great many
"book farmers" argue IN favor of grind
ing up the cobs with the corn, but after
trying it they invariably gave up the
idea that there was food in tho cobs.
If any one has desire to try the expert,
ment. let him grind the cobs alone, and
see if he can induce any of his stock to
eat it. That will convince him that
cobs as food are entirely worthless.
Facts for the Housckccpcr.
IRONING CLOTHES
When starched clothes stick to the
iron, it is exceedingly annoying, and
tho housekeeper is rather apt to get
vexed and discouraged. Many think it
is owing to the manner in which the
starch is made; but this is not always
the reason. One cause Of starch stick
ing is owing to the authorizations in
starch itself. SO it lie very essential to
try and procure the best article. Starch
gloss is used to prevent this sticking,
in lieu of adding a polish.
Some laundresses shave hard soap
and boil it up with the starch. An ex-
oellent way to make clothes stiff is to
starch them when wringing out of the
line, and when about to be ironed,
dampen them in water in which raw
starch has been dissolved. Spread
them between dry clothes and roll them
up tight for quarter of an hour, when
they will iron very smooth.
Another desideratum is to take good
care of the irons. Many housekeepers
who are called neat, will let them stand
on the stove for days, catching all the
slops of cooking. When not in use
they should be kept in a dry place.
Once the face is rusted they never look
as we'll again. But in case of their be-
coming rusty, rub them on emery or
brown paper. Beeswax is good to use,
rubbing It we'll over the front face of
the iron, and then rubbing the iron on
a cloth or paper.
Many are the bits of soap wasted in
the household. A good plan is to save
every scrap in jar or keg, and when
wanted cover them with water, and set
on the stove to simmer. When melted,
remove them and let them get cold.
Crumbs made in cutting up soap,
bits of toilet soap too small for use, ali
such odds and ends can be saved and
used in this manner Western Rurok.
POTATO YEAsr-YEAsT BREAD.
Potato Yeost.-Peel and CRATE four
large white potatoes into pan. Alarge
fine crater is the best for this purpose,
but some CRATE them on tin pumpkin
strainer, using the rough, under side.
Add one cup of nice sugar, one large
tablespoonful of salt: boil a small
handful of hops in q quart of water for
ten or fifteen minutes, strain through a
cloth boiling hot upon the potato, put
it to cool until nearly cold then add
one pint of brisk yeast, keep it warm
but not too hot. When risen. bottle it,
being careful not to cork too tight at
first.
Yeast Brvad.-To make one large
loaf, put one pint of -four in the pan
you intend to mix your dough in, make
hole in the middle of it, stir in four
tablespoonful of yeast, and stir in tho
flour fill it forms a stiff dough, then
pour on cup of boiling water, stir to
the consistency of fritter batter, and let
it stand one hour. Dissolve table,
spoonful of butter or lard in one pint
of milk, and add, when milk warm, to
the batter that has been standing, stir
in -four and make stiff dough, and
rise over night in warm place. Mold
out and put into your pan to rise; when
the dish is risen full put in rather
hot oven, to prevent running over, to
bake.
IF you do not wish your loaf of bread
quite as large as the above quantity
will make it, make cheap cake of q
part of it, in the following manner :
Take about pint of the dough before
it is nodded, add one cup of sugar, one
large spoonful of melted butter, a little
nutmeg, and half teaspoonful of soda
dissolved in q little water.-C0r. House.
hold.
PUMPKIN PRESERVES.
Mahala Eaton, Rock Island, ILL.,,
writes the Western Rural :-ssCut
nice ripe pumpkin into pieces third Of
an inch thick, pairing them. Take equal
weight in white sugar. Allow the Juice
of one lemon to pound of pumpkin.
Let the pumpkin remain in tho pan
with the sugar and juice, all night. In
the morning put into preserving ket.
tie, cooking until perfectly clear. Be
| sure to skim WE'LL Then add lemon
peel cut in pieces small as marbles.
Take out and strain the syrup!through
q jeny-bag and pour over the pump
kin.
Eight pounds of apples, pared, fou,
pounds of sugar, one quart of vinegar
one ounce stick cinnamon, half ounce
of cloves. Boil the sugar, vinegar and
spices together put the apples wher
boiling, and let them remain until ten
der-about twenty minutes. Take then
out, and put them in jar, Boil dow
the syrup until thick, and pour it over
| FRIED HA11BUr.
Have the slices seasoned some hour
before frying, as it will be less liable t,
break in turning when ready to fry
dip it in egg beaten up and roll it il
bread crumbs; then fry it in hot lard
or have three or four slices of swee
salt pork fried till quite brown ant
crisp and then fry the halibut in tn
hot lard which came from the pork
Dish it and lay the crisp brown por
around it.
MUsH OR INDIAN MUFFINs.
Take q quart of new milk, stir int
it two good hnndsfal of Indian meal
stir it until it comes to boil take
off the fire and stir in lump of butte
the size of IN egg, and salt it to til
taste let it become quite cool, then sti
in teaspoonful of yeast, and fiou
enough to make a stiff sponee.-Cove
it and set it to rise roll the spong
about o quarter Of an inch thick cut !
out with tumbler; -four your griddl
well, and bake thoroughly on a bris
fire, turning them frequently to prever
burning. Do not set them in too war;
place to rise, as they will be apt t
sour. Cor. Germantown 7eIegru13I
A NEW Road 10 HEALTH has been d.
veloped by DIR. J. WALKER, of Califo,