The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-05-24
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USEFUL AND SUGGESTIVE.

POTAT0Es frequently become rough
skinned, and consequently unstable +;
this is caused by . minute maggot, which
destroys the skin of the potato during it,
growth.
CORN STARCH CAKH.-One cup of
sugar; 0ne-third cup of butter; one and
one-fOurth cups Of -four; one half cup Of
sweet milk; one-half cup of corn starch !;
two teaspoons Of baking powder.
SPEAKING of potato planting writer In
ing. He has the best success with plant
ings made late in June or the first of July,
using, of course, the early sorts. The
potatoes then mature in cool weather In
the fall instead Of the hot days of July and
August. A cool season Is most ccngenial
to the potato.
"SL1P."-Take rennet; cut it in pieces
an inch square or 80; put in q fruit-jar
with salt water on it. Set it away for use
after week or two. When you wish q
plain, easy dessert, sweeten quart Of
milk somewhat; pour into it q table,
spoonful of the rennet water, and set it
where it will warm gradually. It will
curdle when at the right temperature, and
is then ready for use. Eat with cream and
sugar. This dish Is very nice for in
valids, and can often be eaten when more
solid food distresses the stomach.-Cjn.
cinnati Times.
As OUTDOOR work presses, the plants
In the window or greenhouse are apt to be
neglected, at q time when they require all
the more care. As the heat increases, in
sect life becomes the more active and
needs to be promptly met. Watering will
rQnniro N0vof,11 at ocnoosu11xr Cos
the plants in small pots. Select the plants
this. are to be set out in the borders, and
give them the coolest part of the house;
or, II the weather will allow, set them in
pit or frame, to be hardened of. In
propagating bedding plants, more trouble
will be found in keeping the air of the
house cooler than the temperature of the
sand on the bench; and shading, sprink-
ling the walks, and every means must be
resorted tO.-American Agrsculturist.
THE following advice ON the subject of
churning is furnished by MIR. j. T. Ellis
worth to the Scientific Farmer: Churning
cream to make good butter Is not so sim
pie process as some may think. 1t
must be churned at the proper time and
at the proper temperature, and the churn
should be stopped as soon a. the cream is
broken, but before the butter has gathered
in large balls. In warm weather it is of
great importance to watch the process
closely, and to notice just when the
change is to take place. At this time add
enough cold water mot ice) to reduce the
temperature of the mass to about fifty-si
or fifty eight degrees, and then complete
the churning, which will be as soon as
the butter is in q granulated form, with
particles about the size of pease. Then
draw off the buttermilk and dash In cold
water, repeating the washing until the
water drawn off appears clear. Now take
out layer of butter into the tray, and
sprinkle on finely-sifted salt, at about the
rate of an ounce of salt to the pound
(more or less, as consumers may wish).
Then take out another layer of butter aud
salt as before. After the butter is sailed
set it away for about three hours for it
ITO take SALT and harden the grain"
Now work it little with q wooden pad.
die and set it away again until next day,
when it will need but little working be-
fore preparing it for market. BY hand.
ling in this way you will get q clean,
bright article, with a perfect or unbroken
grain, which will keep sweet whether
consumed Immediately or packed down
for future marketing. If the butter is
soft and white, it is from lack of proper
cooling before churning, and 1t may be
hardened by putting in about three times
the usual amount Of salt and working it
little for two or three mornings.