Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1877-07-13
Agricultural and Domestic.

Ii the weather be dry, frequently
stirring the ground in corn fields pulver-
ICES 1T, and prevents evaporation and
causes vigorous growth. If it is too wet
stirring causes it to dry and aids in per
fectlng the crop. Let the pillow proceed,
wet or dry, in our soil, which is SO heav-
lily supplied with silica.-Io,oa State
Register.
TO rid a house Of rats, wet few
pounds 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
1t remain week or so, and it it gets dry
scrape 1T off and moisten again. The
mixture burns their feet, and they will
not be likely to make 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 tablespoonfuls 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 improvement, as it
softens the taste of the vinegar. Sour
orange juice or lemon instead Of vine
gar IS much preferred by some.-Chris-
tan Union
Pineapple Dumping Butter pud-
ding dish and line the bottom and sides
with slices of stale cake (sponge-cake is
bes0; pare and slice thin a large pine
apple; place in the dish first layer of
pineapple, then strew with sugar, then
more pine apple, and so on until all is
used; pour over a small teacupful of
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 whites of six eggs in
to one bowl and the yolks into another;
beat up the whites into high froth
and, as soon as the milk boils, take with
a fish knife large fakes and lay them
lightly ON the boiling milk. After let
ting them boil few minutes, repeat the
operation with the remainder of the
whites, and pile it high in the center of
the glass dish. Make custard of the
yoiMo anu Hlllk, anu pour around the
whites. Touch the top fakes with coch-
meal essence.
Lamb Chops with Green Pease.-
Shell the freshest of green pease, being
careful to keep them free from dust, SC
that they will not require washing, as
this will destroy their sweetness; droI
them into boiling water 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. Remove 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 a good
piece of butter and salt and pepper to
taste. While the pease are cooking
trim some nice rit 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 a bright
fire. Take from the gridiron, salt, pep
per and butter the chops, and lay them
in regular order Overlapping each 9th,
err on 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.