The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-10-23
FARM AND HOUSEHOLD.

When in q pasture cattle will fire.
quently knock down the fences by rub
bling against them. A few rubbing posts
set up in a pasture will be of great con-
venience to the animals and will save
injury to the fences.-M Y Herald.
--Moore's Rural chronicles the sue
cessful result during the past year of an
experiment which is not new-cultivat-
ing lima beans without poles, by simply
Pinchinag off the ends as soon as they
showed disposition to vine. This
caused the plants to assume the form
OF thick-set bush, and they were
"nearly as productive as when allowed
to climb as nature Designed
"A Nice Batter Pudding. -One tea
cup OF sour milk; one teactip Of sitgar;
one pint of flour; one teaspoonful of
cream tartar; one-half teaspoonful of
soda; one pint of fruit, or more, if de-
sired, we'll favored before mixing; one
egg. To be eaten with cream and
sugar, sirup, or any sauce that is de-
sired. Bake half an hour in a brisk
oven, or boil in a mold, bag, or little tin
kettle, three hours.
Care of Boots and Shoes.-1f prop
erly cared for, boots and shoes will
last nearly twice as long as usual. Put
the new shoes in a plate or dish and
pour into it enough boiled linseed oil to
cover the soles, not permitting 1t to
touch the ttppers. The oil causes the
leather to resist moisture, preserves the
thread, if sewed, and catiscs the pegs to
swell, if pegged. Give the uppers a
good coating of neatsfoot oil and tai
low. Never allow them to stand too
near the fire, or in damp place.
Cold Catsup.-Take one-half peck
ripe tomatoes, not too ripe, slice fine ;
two roots grated horseradish enc small
teacup fine salt one-half teacup white
mustard seed one and a half teacup
black mustard seed one tablespoonful
ground black pepper; two red peppers
chopped fine without seed +; four celery
stalks cut fine one teacttp institutions,
chopped, or onions; one teaspoon
ground cloves; one teaspoon ground
mace two teaspoons ground cinna-
mon one teacup of sugar one quart
of good vinegar. Mix the above ingre-
dents cold. It will be fit for use imme-
diately, but improves with age. Will
keep In any covered vessel.-Kuusas
Farmer.
Our Recipe for Curing Meat.-To
one gallon of water take one and half
pounds of salt, one-haf pound of sugar,
one-half ounce saltpeter, one-half ounce
potash. In this ratio the pickle can
be increased to any quantity desired.
Let these be boiled together until all
the dirt from the sugar rises to the top
and is skinned off. Then throw it
into tub to cool, and when cold, pour
it over your beef or pork. The meat
must be well covered with pickle, and
should not be put down for at least two
days after killing, during which time it
should be slightly sprinkled with pow
dered satpcter, which removes all the
surface blood, etc., leaving the meat
fresh and clean. Some omit boiling the
pickle, and find it to answer well,
though the operation of boiling purifies
the pickle by throwing off the dirt al
ways to be found in sugar and salt. If
this recipe is strictly followed, it will
require only a single trial to prove its
superiority over the common way or
most ways of putting down meat, and
will not soon be abandoned for any
other. The meat is unsurpassed for
sweetness, delicacy and freshness of
color.--Germasto,cn Telegraph.