The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1878-06-20
USEFUL AND SUGGESTIVE.

WHEN horse is hard at work in hot
weather, half day is too long to 60
without water.
STOVES set away for the summer
should be well rubbed with kerosene,
and unless in very dry place it will be
best to wrap some carpet or thick paper
around them.
CORNs.-Soft corns can be cured by
this corn salve: Boil tobacco down to
an extract; then mix with it quantity
OF white pitch pine. and apply it to the
corn, renewing it once week until the
corn disappears.-San Francisco Cook.
10 POLISH marble, make a paste of
two parts whiting, one of pumice stone,
and benzine sufficient to mix. Ben
zine alone will answer if the polish is
good and the marble only needs cleans
ing. If badly spotted, use chloride of
soda instead of bcnzine; let the paste
dry on, and make a second application
if necessary.
SAssAFRAs BEER.-Pour two quarts
OF boiling water upon two large spoon
fuls OF cream tartar and add ten drops
OF oil of sassafras, ten drops of oil of
spruce, ten drops of wintergreen, then
add eight quarts of cold water and a
pint of good yeast and sweeten to taste;
let it stand twenty-four hours and then
bottle it. This makes 4 delicious sum-
mer beverage.
To CURE Docs OF WORRYING SHEEP.
Wrap q narrow strip of sheepskin,
that has much wool on it, round the
dogs lower jaw, the wool outward, and
fasten it SO that he cannot get rid of it.
Put this on him for few times daily,
and there is chance that he will be-
come as thoroughly disguised Us ever
you could wish with every animal of
the race whose coat furnishes such
odious mouthfuls; but, prevention being
better than cure, pay great attention to
your dogs morals during the lambing
season. Dogs not led away by evil
companionship rarely commence their
depredations upon sober, full-grown
sheep. In ninety-nine cases out Of 100
they have previously yielded to the
great temptation of running down some
frisking lamb, whose animated gambols
seemed to court pursuit.-Land a,s,l
Water.
BOILED TONGUE. In choosing q
tongue, ascertain how long it has been
dried or picked, and select one with q
smooth skin, which denotes its being
young and tender. If dried one and
rather hard soak it at least for twelve
hours previous to cooking it; if, how
ever, it is fresh from the pickle, two or
three hours will be sufficient for it to re-
main in soak. Put the tongue into a
stew-pan with plenty of cold water and a
bunch of savory herbs; let it gradually
,omc to a boil, skim well, and simmer
very gently until tender. Peel off the
skin, garnish with tufts of caulitlower
or Brussels sprouts, and serve. Boiled
tongue is frequently sent to the table
with boiled poultry instead of ham, and
is by many persons preferred. If to
serve cold, peel it, fasten it down to a
piece of board by sticking a fork
through the root. and another through
the top to strengthen it. When cold,
glaze it and put a paper ruche around
the root and garnish with tufts of pars-
ley. Cook a large smoked tongue four
to four and one-half hours; and a
small one two and one-half to three
hours; A large unsoaked tongue three
to three and ona-half hours; small
one two to two and oue-half hours. -
Christian AClUOc0te