Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1872-02-29
HOME, FARM AND GARDEN.


Cream of Tartar Cake. TO one
pound and half of flour, take two ounces
of butter; rub it well into the -four. Add
one teaspoon of soda, one teaspoon
cream of tartar, one quart sweet milk,
and sugar. Bake in a quick oven West
eTn Rural.
To thaw out pumps when frozen up,
or to remove the ice from any vessel,
throw in quart of salt, and little
warm water to melt it; this will often
save great deal of trouble. The brine
formed on the top won't freeze, while the
ice keeps gradually thawing.
A feeder says, in the Maine Fdrmer,
that when he took from the cows half
their meal, and substituted the same cost
of shorts, there was very sensible and
noticeable depreciation in the quality of
the butter. The flow of milk and amount
of butter remained the same.
-Molasses Cake.-Pour cup of boil
ing water on cup of molasses, with a
tablespoonful of any shortening you may
wish; to this put tablespoonful OF vine
gar, teaspoonful of ginger or ground
cinnamon, teaspoonful OF soda, and
flour sufficient to make a stiff batter
This makes one loaf household.
When it is remembered that impure
air or unpleasant odors, which may gather
in the cellar, will find their way into the
dwelling apartments above, it is seen how
necessary it is that all decaying vegetables
should be removed and fresh air admitted.
No cellar should be without good ventila-
tion, and the roots and vegetables stored
therein should occasionally be inspected.
"A gentleman from Onondaga County,
N y, gives the method of cultivating the
pea crop there 1t does best on a green
sward sod and clay ground. Three bush
els of seed are required per acre. They
are harvested with horse-rake or scythe.
The yield is from fifteen TO fifty bushels
per acre, and the crop goes to gardeners
| for seed. 1t is good cleaning crop, and
fits the soil for wheSt.
The Reyue HortGcole recommends an
indelible fluid which may be used 10 write
on zinc labels, for attaching to trees and
plants Put in small bottle OF common
ink two pieces OF sulphate of copper,
each the size of nut Let it dissolve
thoroughly and you Will have perma-
nent and cheap ink. Wash the Labels
clean with vinegar before writing on
them Ii il is desired TO change the
name on label, il must be moistened with
hydro. chloric acid, and the former writ
ing erased with piece OF cork.
j. w. Lang, writing on the culture OF
the potato, in the Ohj0 Farmer, says:
"The most formidable Of the diseases OF
the potato are rust, curled leaf and rot.
Disease is induced by debility, and this
is brought about very often by these
causes, viz: First, by planting small and
imperfectly formed tubers; second, by
planting the seed cut very small, third,
by long cultivation of the same variety;
fourth, by cultivatirg in soils not contain
inc the necessary elements for its growth
fifth, bv excessive stimulus from straw
and concentrated manures; sixth, by e.
feet of the climate, or sudden changes OF
heat and cold, wet and dry"
--Stringhalt.- seems TO be conceded
that this trouble is the result Of aH injury
or a strain, and as soon as discovered
complete rest is recommended, with ligh.
diet, nausoating medicines, with IN occa.
sional light dose of cathartic medicine
30 clear out the bowels, and cold water
| bapdages around the body. Chronic
cases, of long standing, are regarded az
! incurable. 1t is recommended, however,
! where the horse is debilltated, to rub tho
spine daily with mixture composed OF
! one pint Of linseed oil, two ounces spirits
! of hartshorn and half an ounce OF fine
mustard. at the same time giving, morn
! ing and evening, dose of one ounce
eaci, of powdered golden seed, powdered
gentian, cream of tartar and charcoal,
and one-haIf ounce asafetida, mixsd and
divided into eight equal parts. Ra,dt
NeD Y0Fher.
To fry chickens, cut them up neatly;
Law them in large painful OF cold water
halt an hour, TO extract the blood. linen
drain and put in just enough boiling
water ia cover them; season with pepper
and salt; parboil for twenty minutes.
Fry crisp and browR some thin slices OF
salt pork. When the chicken is sufficient.
" par5oiied, drain it from the water and
Law each piece into the hot porKfat. Dust
over some -four, and fry the chicken
clear brown. When done on both sides,
Law each piece on the platter, neatly, and
sci where II will keep hot, but not dry.
Now shake from the dredge>box into the
fat enough -four 10 absorb the fat. DO
not stir it till all the -four is saturated;
then with a spoon stir smooth and pour
in, little by little, enough Of the water in
which the chicken was Parboiled-which
should be kept boiling-to make what
gravy YOU need, stirring il all the time
When tnickened and free from Jumps,
pour over the chicken, and serve hot
Western R1rat.
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