The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-09-30
HOME, FARM AND GARDEN.

"A Warrantable Pudding.-Two cups
of flour, one cup sugar. one tablespoon
butter, one egg one teaspoon soda, two of
| cream of tartar; steam one and One-h half
hours. Currants, raisins or any fruit de-
sired can be used.
Some weeds can be killed and pre-
vented from growing in garden paths by
watering the ground with a weak solution
of carbolic acid, one part pure crystal
lized acid to 1900 parts water Sprinkle
from watering pot.
The best time for watering plants is
toward evening, as the evaporation is not
so rapid during the night; whereas, if
watered only in the morning, they so soon
dry off that they do not get the full bene-
fit of the evaporation process, which sup
plies the place of dew and makes them
look fresher and more vigorous.
-Fermenty.-This is one of the Area
dian dishes seldom seen save in the coun-
try, made as it is from fresh wheat. It
is, however, very much liked by some
persons for breakfast, or eaten as light
dessert. Beat the wheat in mortar till
the husk comes off; boil it until it is
thoroughly done with little water, TAX
ing care that it does not stick to the bot
tom of the kettle and burn; then add
mornings milk, and boil it for few min
utes longer, so that the milk may be
thickened. One and half quarts ofmilk
are sufficient for ten persons. Eaten with
powdered sugar and nutmeg.
-Lapland Cakes.-These are the most
delicate of all tea cakes. and delightful if
made by a scrupulously- careful cook.
Take five eggs, beat the whites and yelks
separately till 10th are as light as may be;
then mix them together, and add one
pint of rich cream, with as much flour as
will make it the consistency of pound
cake batter This quantity it is ascer-
tanned by experiment to be about one pint
of sitted flour. Half fill small tin shapes
with the batter, and set it to bake in a
wcll-heated oven. Ten minutes should
suffice for the baking, and the cakes
should be sent to table while piping hot.
Selecting Seed Corn.-Corn which
gets fully ripe before the early frosts is
much better than that which is only about
half matured. And the only way to OBJ
tain corn which will be sure to ripen in
our Northern States is eitherto plant only
some small and early variety or to save
for seed the ears of the latter kinds which
first get ripe. There are varieties grown
in New England which would be first rate
if they were perfectly sure to ripen, but
in short seasons they do not get we'll
matured. But for this fact they would be
much better and more profitable than the
smaller kinds. By selecting the seed in
the lot before the crop is cut, so as to
make sure of getting the ears which rip
ened first, and following this course year
after year, these later varieties may be
made to ripen before there is any danger
of frost. We know man who, by follow
ing this course. many years, has caused
his corn to ripen two weeks earlier in the
season than it did when he began. He
goes into the field when the husks begin
to turn brown and selects the ripest ears,
and as far as possible takes them from
stalks which produce two good sized and
perfect ears. These are husked and put
in cool place where they will keep with
out heating. We commend his example
to other farmers as worthy of imitation
N r. H0,Deefer1