The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1876-08-24
HOME, FARM AND GARDEN.

"A California man grated slip of a
dark red rose bush on an oak, and the re-
silt is black rose: Brown rcses were got
froin graft on locust.
The question whether farming PAYS
is q question as to whether labofs pay
which are intrinsically healthful to the in
dividual and useful to society, and whose
sure reward is independence and COM
petence. To this there can be but one
answer.
The lemon plant, or sweet-scented
verbena, is highly regarded as an herb in
Spain. Every leaf is treasured and dried
for winter use, and it is regarded as one
of the best cordla1s in the world. 1t is
taken in two ways, either as decoction
drank cold with sugar, or with cup of
tea. "A spfig Of Lemon verbena put into a
tea-cup and the tea poured over it makes,
it is said, delicious beverage:
Don't allow your carriage to rattle
like thresliing machine. Washers of
sole leather Oh the spindles or axletrees
will stop the clatter caused by too much
play; a piece of rubber put in between
the trill iron and clip will silence matters;
and little coal oil on the circle or fifth
wheel will stop its squeaking. Where
nuts work loose, cut a thread in front of
them with a cold chisel after screwing
them up tight.
New England black cake is thus
made: Take three pounds butter; three
pounds sugar; three pounds flour; three
pounds raisins; s!x pounds currants; one
pound citrot; twelve eggs; one gill of mo-
lasses; one lnce cinnamon; one ounce
mace; one ounce nutmeg. A light-broWn
sugar is best. Beat we'll together the SUI
gar and butter; add the yolks of the eggs;
have the currants we'll washed and thor
oughly dried; the raisins seeded and
chopped; add in the flour and spices; stir
in the whites of the eggs we'll beaten the
last thing. 1t will make twenty pounds.
I divide the mixture into three loaves
Paper and butter the pans; make the
thickness you wish, for the cakes do not
rise any but bake smoothly over, as they
take long time to bake. Then frost, and
put away for some great occasion.-Cor.
Chicago Tribune.
In putting up pickles, apure, strong
and palatable vinegar forms the most es-
sential part of the programme. There is
nothing in the world so aggravating to a
thrifty housewife as to find, on opening
her pickle jar that instead of the firm,
crisp and refreshing pickle, so much de-
sired and looked forward to, she has for
all her trouble, time and money, simply a
mass of soft, tasteless and insipid rubbish
that has been rendered so by the use of
vinegar lacking proper strength, or con-
tanning all sorts of mineral acids and del
eterious substances. The following recipe
will prove success Pour boiling salt
water over the pickles, using a handful of
salt to one gallon Of water; let them stand
over night, then drain them off thorough
ly and cover them entirely with good vim
egar Ohat known as white wine vinegar is
generally considered the best for this pur-
pose); let them stand a few days; then
scald with the vinegar, pour it off and
cover them again with fresh vinegar,
cold; spice to taste; small piece OF
alum may be added to improve the color;
keep your pickle jar we'll covered and you
will have fine and crisp pickles for years.
Exchange.