Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-10-02

AN~uy "a OuE uolSuUOG6 VIII VOOh sAOAA
seed from the crib last spring were
obliged to re-plant their fields with
corn preserved in this manner, because
their corn was frozen by the severe
cold of last winter; but ours sprouted
and grew nicely and promises to be o
fine CROP"
Curing Corn-Folder.
Corn.fodder is often rendered of lit
tie value by the careless and slovenly
manner in which farmers manage. It
is usually cut off at the ground and set
up in small stocks; much Of it often
falls down before husking time, and
becomes weather beaten. When it is
husked, the stalks composing the
stocks are bound in sheaves and set up
in masses about the field, with no care
to exclude rain, the tops of these
shocks being entirely without bands to
draw them to m apex. So they are
left for weeks, while every fall Of rain
passes through them from top to bot.
tom and thus by the time they are
carted to the barn, they be-
come musty and of little val
ne. On the contrary, rain should
be as carefully excluded as from cured
hay. A correspondent says: Gas q
general rule prefer topping my corn
and stacking the top stalks in small
parcels, set up in the field among the
corn the same day, drawing them to-
gether at the top to sharp point with
out cap sheaf. They cure perfectly
in this way, even if the weather should
be unfavorable, and diffusing pleasant
odor through the barn when fed to
stock in the winter, little inferior to
that of the best cured hay. On this
kind of fodder I propose to keep my
horses and cattle during the coming
winter, having cut no hay, nor intend.
ing to provide any,"
Facts for the Household.
As it is now the season for canning,
preserving, &c., we give, along with
other recipes, few which are " in sea.
son: :"
MuFF1Ns.-This is splendid recipe
for mullins, and I make them nearly
every morning for breakfast: One
pint of flour, two weil-beaten eggs, one
teaspoonful of butter, two tablespoon
falls of yeast, and what sweet milk it
will take to make them q little thicker
than griddle cakes. Mix them over
night and bake them on q buttered
griddle in muffin rings.
APPLE TAP1oCA PUDDING. and
core enough apples to fill q deep pud.
ding dish, sprinkle cinnamon in each
apple where the core came out, add
some fine white sugar, little piece of
butter, then about q tablespoonful of
tapioca to each apple, over the whole,
and fill up with cold water. Bake
until the apple is tender. It is very
nice and simple dessert.
TOMATO SoUP.-Cook thoroughly, as
for canning some tomatoes; season
with pepper, salt and butter. Then
pour into small tureen some boiling
milk; stir in together teaspooniul Of
soda, dissolved in q small quantity
of cold milk, and the tomatoes. These
should be stirred in simultaneously
with the soda; add some rolled crack
ers and serve Immediately. This is
equal to oyster soup.
CANNING TOMATOES boiling
water over the tomatoes to loosen the
skins. Remove those drain off all the
juice that will come away without
pressing hard {; put them in kettle
and heat slowly to boil. Your toma-
toes will look much nicer if you re-.
move all the hard parts before putting
them on the fire, and rub the pulp soft
with your hands. Boil ten minutes !;
dip out the surplus liquid; pour the
tomatoes, boiling hot into cans, and
seal. Keep in cool, dark place.
TOMATO PREsERvEs.-Take the round
yellow variety as soon as ripe, scald
and peel them then to seven pounds
OF tomatoes add seven pounds of white
sugar, and let them stand over night.
Take the tomatoes out of the sugar
and boil the syrup, removing the scum.
Put in the tomatoes and boil gently
fifteen or twenty minutes; remove the
fruit again, and boil until the syrup
thickens. On cooling, put the fruit
into lars and pour sirup over it, add a
few slices of lemon TO each jar, and
you will have something to please the
most fastidious.
P1oK1ED PEACHES Ten pounds OF
fruit, pared, four and q half pounds
sugar, one quart of vinegar, mace, Gin
namon, and cloves to taste. Lay the
peaches in the sugar for an hour, drain
off every drop of strip, and put over
the fire with about cup Of water.
Boil until the scum ceases to rise ::
skim, put in the fruit, and boil five
minutes. Take out the peaches with o
perforated skinner. and spread upon
dishes to cool. Add the vinegar and
spices to the strip, boil fifteen min
utes longer, and pour over the fruit in
glass jars: Pears and other fruits can
be picked in the same manner, with.
ont neelin1