The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-01-21
HOME, FARM AND GARDEN.

Blanc Ma1ge.-Take "a handful of
Irish moss tit can be obtained fro,a the
grocery, wash it, put it in about three
pints OF milk, let it boil about fifteen
minutes, stirring all the while to prevent
scorching, then pour it through colan-
der; when it is thoroughly cold it is
ready for the table. Serve with cream
and sugar.
"A grove OF ten acres of white ash
(Frarinus Ansericana), thinned to six feet
apart each way, containing about $4,000
trees, will average at twelve years of age,
on good prairie soil, about eight inches
in diameter. The previous Trimmings
will pay for cultivating to this time. Ten
feet of the butt of each tree will be worth
for mechanical purposes forty cents, and
the remaining tops ten cents each, max
ing for the $4,000 butts 81 sou; and for
the tops of the same $1,000, total $4,000
for the profit of ten acres in twelve years.
-Io,oo State Register.
Irish Potato Soup.-Take a quart of
nice potatoes, peel and boil them in a
gallon of water. When the potatoes are
we'll done take them out and mash fine.
Season with pepper, salt and butter, two
onions chopped up or bunch of celery
and little thyme if preferred. Return
them to the boiling water and let it boil
fifteen minutes. Beat up light two eggs,
into which stir cupful of sweet cream
and add to the soup. Two or three slices
of toasted bread are an improvement,
put in with the egg and cream. Let it
boi! up once and it is ready to serve.
The Kansas Farmer gives the ex-
perience of a good farmer who lad tried
feeding hogs on wheat as we'll as corn.
He said when wheat was cheap he
found it profitable to feed his hogs on it.
He took 100 hogs andp fifty in pens
and fed corn, and fifty and fed wheat,
with the following result: The fifty
with corn made eleven pounds per
bushel, the fifty with wheat made seven
teen pounds of good solid pork per
bushel of wheat. The wheat was
ground like meal. boiling water poured
over it, and then let stand forty-two
hours.
r.. A. Steele, prominent stock
dealer of Kansas, takes the position that
in ''order to fatten steer to bring the
highest market price he must be kept
in growing condition from a cali, and
in no case allowed to go hungry. 1t is
starving the first and second winters
which willis and shrivels up a steer, that
causes him to be sold at reduced price.
No amount of feeding will make him a
first-class seller, no difference what his
color or blood. This is no theory,
but fact dcduced from close observa-
ton, as have tested the plan for several
years."
Superior Omelet.-Beat six eggs very
light, The whites to stiff frOth that will
stand alone, the yolks to a smooth, thick
batter; add to the yolks a small cupful
of milk, pepper and salt to season prop
crly. Lastly, stir in the whites lightly;
have ready in a hot frying-pan a good
lump of butter; when it Kisses pour in
your mixture and set it over clear fire;
do not stir it but contrive as the eggs
set to slip a broad bladed knife under
the omelet to guard against burning at
the bottom. 1t should cook in eight or
ten minutes at the most. When done
lay hot plate bottom upward on the
pan, turn it over and bring the Drowned
side up. To be eaten hot.
The Maryland Fxrmer gives the fol-
lowing useful recipe for DISCRIMINATING
tleas: "The oil of pennyroyal will GER
tainly drive these pests off; but cheaper
method, where the herb tlourishes, is to
throw your dogs and cats into decoc-
ton of it once week. Now the herb
and scatter it in the beds of the pigs once
month. Where the herb cannot be
got the oil may be procured. In this
case saturate strings with it and tie
them around the necks of dogs and cats;
pour a little on the back and about the
ears of hogs, which you can do without
touching them. BY repeating these APP
plications every twelve or fifteen days
the tieas will flee from your quadrupcds."
Mullins of Stale Breadth every
family bread is apt to accumulate, and
the good economist always manages to
dispose of it in some useful way before
it molds. The following recipe teaches
the easiest way of making such dispo-
sition and will be found reliable: Take
quart loaf of bread, slice it and put it
in a bowl and pour on sufficient water to
cover and let it stand uutil well soaked;
then press Tie water from it and mash
the bread until no Jumps remain. Add
two thoroughly-beaten eggs, two table,
spoonfuls of flour, one of butter or lard,
"a little salt, very small portion of soda
unless the bread or milk is sour, when
more will be required), and milk enough
to make it into stiff batter. Bake in
muffin rings or drop from a spoon upon
a griddle.