The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-08-23
USEFUL AND SUGGESTIVE.

MANo0Es.-Take green muskmelonl
and squash peppers before tie, become
red; take out the seeds and Tut chem il
salt water over night; then I'LL them will
onions chopped fine, horseradish scrapei
fine, mustard seed and cloves; sew then
up, and put them into vinegar.
WAFFLEs.-One pound of butter melted
in quart of milk, and ten eggs heater
light; thicken the milk and butter with
sifted flour, and add the eggs and a little
salt; should be of the consistency Of
poundcake batter; add enough yeast to
make it rise. the quantity to be regulated
by the quality of the yeast. Set it to rise
in . warm place. To be eaten in the
evening, the wafiles should be mixed
early in the morning in winter and in
summer at midday.
The most successful fruit growers, East
and West, have decided that there is nc
better remedy for the cooling moth thar
to pasture hogs in the orchards, to eat the
wormy apples and the worms therein. II
the orchards are too large for the number
Of hogs kept, sheep are turned in. If we
VII all unite in this system, we shall soon
see its good results. There is no doub,
about its being effective.-Rural Home.
To prevent saddle-galls the saddle
should be lined with some smooth, hard
substance. Flannel or wooden cloth is bad
A hard.finished. smooth rawhide lining
similar to those of the military saddles, is
preferable. Then, if the saddle is prop.
erly fitted to the horses back, there will
be NO gals, unless the horse is very hardly
used. Calls should be washed with soap
and water, and then with solution OF
three grains of copperas or blue vitriol
to one tablespoonful of water. which will
harden the surface and help to restore the
growth of the skin. White hairs growing
upon CALLED spots cannot be prevented
Nebraska Farmer.
PICKLED CUCUMDERs.-ChoOse small
ones; use none but the best cider vinegar.
Pick out all the cucumbers that are
speckled or poor. pack the remainder in
a stone jar or wooden bucket, first q layer
of cucumbers, then one of salt; cover the
Top we'll with salt; add cold water enough
TO cover, and have the brine salt enough
to bear up an egg; cover with plate OF
board leave them in the brine one week
one month would not hurt them; stir
then up from the bottom three or four
times week. If you raise your own Gu
cumbcrs, pick them fresh every day and
drop them into the brine. When you are
ready to pickle them, first pick out all
that have become soft, as they are not
good; throw away the brine, place the
hard ones in cold fresh water, let them
stand twenty-fOur hours, then throw off the
water: place them In fresh water again and
Jet them remain twenty-four hours longer.
The next thing is to color them; have q
porcelain kettle, line it with green vine
leaves and lay the pickles in evenly; scat
ter little powdered alum over each layer
of pickles. piece of alum AZ large as an
egg being enough for four gallon kettle
full; fill the kettle with cold water, and
cover the pickles over with two or three
layers o: the leaves, then cover the kettle
and let the pickles steam over slow fire
for five or elk hours; do not let them come
to boil; when they art fine green color
remove the leaves and place the cucum-
bers in cold water; let them remain in it
while the vinegar is being prepared. To
one gallon of vinegar add one cupful of
granulated sugar, three dozen black pep.
pers, the same of cloves, and half a.
much allspice; boil all together five min
utes; put the cucumbers in stone jar
and pour the scalding vinegar over; cover
them closely; ID two days scald the vine-
gar again, then again in four days, and at
last in six days; cover over with a wood
en- or stoneware cover; they will be ready
for use in two months or less. Green
beans ana small green tomatoes are picked
in the same way.-N. 7. Times.