Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1877-06-27
.cRICULtURAL AND DOMESTIC.

"A farm, says the Kentucky Lire
stock Journal, is the best material
possession in the world.
If the weather be dry, frequently
stirring the ground in corn fields pull
verizes it, and prevents evaporation
and causes vigorous growth. II 1t is
foo wet stirring causes it to dry and
aids in perfecting the crop. Let the
nlow proceed, wet or dry, in our soil
which is SO heavily supplied with
silica.-IoWa State Register.
TO rid house of rats, wet a few
mounds of unslacked lime with strong
I've made from potash; let it be quite
soft spread it around the holes so that
the rats cannot avoid treading in it !,
let it remain week or 80, and if it
gets dry scrape it OFT and moisten again.
The mixture burns their feet, and they
will not be likely TO make a second
visit. Do not let it come in contact
With oil cloth or paint
Mint Sauce. One tablespoonful of
sugar and half teacup vinegar, and
stir in two tablespoonful of green
mint, chopped very fine. Serve with
roast lamb. This is much nicer than
pouring hot water and vinegar over
the meat but we think little cold
water added to the vinegar is an i'm
provement, as it softens the taste of
the vinegar. Sour orange juice or
lemon instead Of vinegar is much pre-
ferred by me.-Christi0n Union.
Pineapple Dumpling.-Butter a
pudding dish and line the bottom and
sides with slices of stale cake (sponge-
cake is best); pare and slice thin a
large pineapple; place in the dish first
layer Of pineapple. then strew with
sugar, then more pineapple, and 50 on
until all is used; pour over small
teacupful of water, and cover with
slices of cake which have been dipped
in cold water. Cover the whole with
buttered plate, and bake slowly for
two hours.
Italian Cream. Set quart of
milk, sweetened with white sugar, on
the fire to boil break the white of six
eggs into one bowl and the yelks into
another; beat up the whites to a high
froth, and, as soon as the milk bOilS,
take with fish knife large flakes and
lay them lightly on the boiling milk.
After letting them boil a few minutes,
repeat the operation with the remain
der of the whites, and pile it high in
the center of the glass dish. Make a
custard of the yelks and milk, and pour
around the whites. Touch the top
flakes with cochineal essence.
Lamb Chops with Green Pease.-
Shell the freshest of green pease, being
careful to keep them free from dust,
so that they will not require was hing,
as this will destroy their sweetness !;
drop them into boiling water a little
more than enough TO cover them, add
very little salt and white sugar and
over the top put some of the fresh
green pods first washing them), cover
close and boil for twenty minutes. Re-
move the pods; if there was not too
much water put on the pease in the
first place they will be almost dry,
and, if not too old, will be bright and
tender; add good piece of butter, and
salt and pepper TO taste. VIII lie the
pease are cooking, trim some nice rib
chops SO that they will be of uniform
shape; remove all skin and scrape the
lower part of the bone perfectly clean
for Two or three inches of its length !;
broil over bright fire. Take from
the gridiron, pepper, salt and butter
the chops, and lay them in regular
order overlapping each other on Il
hot platter. Place the pease around
them and serve very hot. To add to
the appearance of the dish. wrap a
piece OF fringed white paper around
the bone of each chop.