The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1874-05-14
HOME, FARM AND GARDEN.

"A polish for mahogany may be made
by taking half pint of rectified naphtha
and adding two and half ounces OF
shellac; put it in bottle in warm place,
and when dissolved it is ready for use.
It works well with brush.
Coffee Cake.-Take five cups flour,
one cup lard or butter, one cup milk, one
cup sugar, one cup molasses, one tea
spoonful saleratus, one teaspo0nful Gin
namon and one cup raisins. It is good
without the raisins or sugar.
Baked Indian Pudding.-Four eggs,
one quart of sweet milk, five large tea.
spoonfuls of Indian meal; nutmeg and
sugar to the taste. Boil the milk and
scald the Indian meal in it, then let it
cool before adding the eggs. Bake three
quarters of an hour. Eat with butter or
sweet sauce.
Potato Yeast.-Cook and mash six
potatoes, and add water enough to make
thin batter; when cool, add cup OF
sugar, teaspoonful of salt, and q table
spoonful of ginger, and yeast enough to
raise. Set in warm place till light;
then put in bottle, and set in dark, cool
place till wanted.
"A standing antidote for poison by
oak, ivy, etc., is to take handful OF
quick-lime, dissolve it in water, let it
stand half an hour, then paint the poi
soned parts with it. Three or four appli.
cations will never fail to cure the most
aggravated case. Poison from bees,
hornets, spider bites, ETC., is instantly ar
rested by the application of equal parts
of common salt and bicarbonate OF soda,
we'll rubbed in on the place bitten or
stung.
TO Make Root Beer.-Take three
gallons of molasses; add ten gallons OF
water at sixty Fair. Let this stand two
hours, then pour into barrel and add
powdered or bruised sassafras or winter
green bark, each half pound; bruised
sarsaparilla root, half pound; yeast, one
pint; water enough to fill the barrel,
say twenty-five gallons. Ferment for
twelve hours and bottle. The follow<
ing is said to q good summer drink:
Take of the best white Jamaica ginger
root, carefully bruised, two ounces cream
of tartar, one ounce; water, six quarts; to
be boiled for about five minutes, then
strained; to the strained liquor add one
pound of sugar, and again place it over
the fire; keep it we'll stirred till the sugar
is perfectly dissolved, and then put it into
an earthen vessel, into which you have
previously put two drains of tartaric acid
and the rind of one lemon, and let it re-
main till the heat is reduced to luke
warm temperature; then add a tablespoon
full of yeast, stirring them well together,
and bottle for use. The corks must be
we'll secured. The drink will be in high
perfection in four or five days.
How To Do Up Shirt Bosoms.-Take
two tablespoonfuls of best starch, add q
little water to it, rub and stir with q spoon
into thick paste, carefully breaking all
the Jumps and particles. Add pint of
boiling water, stirring it at the same time !;
boil half an hour, stirring it occasionally
to keep it from burning. Add piece of
starch polish the size of large pea; if
this is not at hand use tablespoonful of
gum arabic solution made by pouring
boiling water upon gum arabic and stand
ing until clear and transparent, or piece
of clean mutton tallow half the size of a
nutmeg and teaspoonful of salt will do,
but is not as good. Strain the starch
through strainer or piece Of thin mus.
lin. Have the shirts turned wrong side
out; dip the bosoms carefully in the starch
and squeeze out, repeating the operation
until the bosoms are thoroughly and
evenly saturated with starch; proceed to
dry. Three hours before ironing dip the
bosoms in clear water; wiring out and roll
up tightly. First iron the back by fold.
ing it lengthwise through the center; next
| iron the wristbands and both sides of the
sleeves; then the collar band; now place
the bosom-board under the bosom, and
with dampened napkin rub the bosom
from the top toward the bottom, smooth
ing and arranging each plat neatly.
With smooth, moderately-hot hat-iron,
begin at the top and iron downward, and
continue the operation until the bosom is
perfectly dry and shining. Remove the
bosom-board, and iron the front OF the
shirt. If the irons become rough OF
smoky lay a little fine salt on flat sur.
face and rub them well; it will prevent
them from sticking to anything starched,
and make them smooth.