The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1876-08-10
HOME, FARM AND GARDEN,

Tube rose is no rose, but the tubcrous
palianth (paliantees tuderosa).
-Bicarbonate of soda, dissolved in
water, used as lotion, will remove prick.
ly heat.
TO get fish bone out of the throat
swallow an egg, raw. 1t will be almost
certain to take the bone with it.
To clean light-colored kid gloves dip
them in camphene (Which is made of two
parts alcohol and one part turpentine), and
squeeze them lightly in the hand, then
turn them, and hang them outdoors to
dry.
Those who are likely to have a def
cheney of hay or fodder, caused by floods,
or any other cause, can now SOW corn on
any idle land, and raise profitable crop.
There are plenty of such places in the
lately flooded regions.
Icing for Cakc.-Bcat the whites of
two eggs to stiff froth; mix in gradually
half pound of icing sugar till quite
smooth. Lay the mixture evenly ON the
cake (aftcr baking) before it is cold.
Place it in cool oven to harden, but not
long enough to color.
To remove bugs-Take corrosive sub
Innate and dissolve in bucket of water,
and wash the walls, being careful to get it
in all the holes where they stay. Use about
dimes worth of the corrosive sublimate
to a bucket of water. In putting it on be
careful not to get any in the eyes. tried
this in house overrun with bugs, and al
though two years have elapsed not one
can be found now.
-Neglects destroy farm profits. By
neglccting to lock the stable door the
horse was stolen; by leaving lot of old
rubbish in the yard one colt broke his leg
and another got nail in his foot; by neg
Letting to batten up the sheep-shcd several
lambs were frozen; by neglecting to kill
the ticks on the sheep and the lice on the
cattle, the animals ceased to thrive, lost
flesh and became improbable.
Cold slaw-Cut up a quantity of cab
bage very fine with sharp knife, and
sprinkle upon it tcaspoonful of salt. For
a large dish use two eggs, a piece of but
ter the size of an egg, a half teacup of
water, and half teacup of good vinegar.
Beat the eggs, whites and yelks together,
very light, add the water, vinegar and
butter, and put all in tin on the fire,
stirring all the time until it is of creamy
thickness. Pour it hot over the cabbage,
stir up we'll with fork, and leave to
cool.
-Ices.-The making of ices is not a,
all difficult. The main point is to freeze
them quickly, so that they will be smooth
and firm when taken from the freezer
Lemon ice, the favorite, is made by taking
the juice of six lemons and the grated
peel of three, and the juice and rind OF
one large sweet orange. Steep all together
one hour, and then strain and add one
pint of water and one pint of sugar. Stil
we'll until all of the sugar is dissolved
and then freeze. If you open your freezer
three times during the operation, and stil
up the contents well, it will improve the
result. For orange ice, take the juice OF
six oranges and the grated rind of three
and the juice Of two lemons, with the
same proportion of sugar and water; pre-.
pare and freeze as lemon ice. Pineapple
ice requires for a similar amount of sugar
and water the expressed juice of one large
pineapple, and the juice and grated peel
of one lemon. For strawberry or rasp.
berry ice the juice of one quart of berries
added to one pint of sugar and half d
pint of water, and the juice of lemon,
makes a most satisfactory delicacy. But
one of the most delicious ices is made by
putting together the juice of one quart OF
red currants and pint of rcd or white
raspberries. To these add one and one.
half pints of sugar, and rather less than a
pint of water, and freeze. Apple ice is
good when made from the juice of finely
favored ripe pippins, and the juice OF
pears sweetened and frozen is most de.
liciOuS.