The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1878-05-23
NOM. FARU AND B D

Hoe cabbage plants when the dew
is on, but beans when they are dry.
Some doofyaxds look as though
str16ksby : Western tornado which had
proved too much for 1t.
-Bsss require 10 outlay for winter
ing in shape of food. They cost only
care. They often make very profitable
returns. More attention should be
given to the production Of honey.
A good start is the main thing on
the farm in the spring. The ground
well slowed and thoroughly narrowed;
good seed, planted in time, and then
followed closely with the harrow, and
there IL ! good stsrt.-Iowa State Reg
lister.
Some varieties Of flowers, the
tsxcksiia for instance, thrive best if the
roots draw Whist water they need from
the saucer, instead of being forced to
take what is poured on from above.
and 70 be sprinkled should be laid
down on the side.-Dctrott Free Press.
Horse Radish.-A little horse-rad-
ish taken with meat is q stiinulant to
digestion and by no means unwhole-
some. II is also excellent in small
quantities for cattle, cut up fine and
mixed with potatoes or a little Indian
meal. 1t will create an appetite and
will keep off disease in animals.
Fine Egg Pudding.-One quart
sweetmilk, five eggs, five tablespoonfdls
-four (slightly rounded), butter size of
. small walnut; bake a few moments in
q moderate oven, stirring a little at
first to prevent the flour settling to the
bottom; should be very light and deli
cate when done; to be eaten with sugar
and cream; favored as you like.
Very good cheese is made of po-
tatoes in Saxony. The potatoes are
boiled, reduced to pulp, sailed and
mixed with sour milk, when all is
kneaded together and left for a few
days. After this the substance is again
kneaded and placed in little baskets to
dry. This cheese will keep and is not
likely to become inhabited.-Pratrie
Farmer.
Milwaukee Pudding.-One cup mo-
lasses, three-fourths cup suet, or butter
size of an egg, cup sweet milk,
three cups flour, n even teaspoon So
da, one cup ~raisins, one heaping tea
spoon cinnamon, two eggs, one heap
ing teaspoon cloves; steam two hours;
can be made some time before needed,
and then put into a steamer and
steamed when required for use.
Fried Potatoes with Slice
cold boiled potatoes and fry in good
butter until brown; beat up n or two
eggs and stir into them just as you dish
them for table. Do not leave them a
moment on the fire after the eggs are
in, as if they harden they are not hall
SO nice. One egg is enough for three
or four persons, unless they are very
fond of potatoes; if they are, have
plenty and put in two.-Rural Home.
Too little attention is paid to the
egg plant. When once a taste for it is
acquired, it has a delicate flavor, and
soon becomes a favorite dish. 1t should
be cultivated in every mans garden.
So soon as the fruit is al large as a
mans fist, it is ready for use. Slice il
half an inch thick, parboil, and then
fry in butter. To grow the egg plant
the soil cannot be too rich nor toe
warm. The plants should be raised in
hot beds, and carefully taken up SC
they can be transplanted without dis.
turbing the roots too much, as they are
difficult to transplant successfully
They are easier killed by the frost OF
cold than the bean or tomato. Water
them when the weather is dry, and
after the water has settled cover with
dry dirt, so the surface will not bake.
They should not be transplanted until
there is a certaintyof continuous warm
weather. The fruit is healthy and de.
licious when served up right.-Iowd
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