The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-12-25
FARM AND HOUSEHOLD.

Ginger Uakes.-Beat four ounces Of
butter to cream, add four ounces OF
powdered sugar, an ounce of powdered
ginger and the yelks of four eggs well
beaten. When these are well mixed,
work in pound of fine flour to paste,
roll it out very thin and bake twenty
minutes in slow oven.
To make fruit pudding, take
one cup of sweet milk; one cup OF
molasses; half a cup of melted butter;
one beaten egg; one cup of stoned
raisins; half a cup of currants; two
cups and half of flour; half a tea
spoonful of soda. Mix well together,
salt, pour into a mold and steam two
hours. Eat with hard or liquid
sauce.-Rural NesO Yorker.
Remember that an extra amount
of feed is required to keep up warmth
when stock are compelled to remain
"out in the cold" during wet and
stormy weather. Lumber is cheaper
than hay and grain, therefore build
comfortable shed and barns for cattle
and sheep. on the score of economy,
even if you have no feeling for the
dumb brutes.-Lansing Republican.
In the South every farmer builds a
smoke-house, for curing and storing
meat, almost as soon as he erects a
dwelling for the use of his family. In
the North, however, it is rare to find a
smoke-house on the average small
farm. As consequence, most of the
pork is cured and kept in brine,
while the hams and shoulders are i'm
perfectly smoked in barrels or boxes,
and stored in a chamber. To smoke
meat properly it should be hung in a
room of considerable size. BY having
the meat at considerable distance
from the fire, the smoke will be COM
paratively cool when it comes in con-
tact with it, and all danger of burning
will be obviated. The air in smoke
house should be in a condition to dry
the meat, and not hot enough to cause
any of the fat to melt. When persons
attempt to smoke meat in a box, or
room that is quite small and not fitted
for the occasion, they are likely to hur-
~ the operation. The outer portions
contain too much smoke. and have a
rank taste, while the inner portions
are almost entirely free from the agree
able odor impaired by the smoke. A
smoke should be started and main
tanned two or three hours in every week
in smoke-house where meat is stored
for use during the summer and fall.
This keeps the meat dry, and prevents
trouble from insects. A smoke-house
of stone or brick is safe as regards fires,
but is likely to be damp, while the inner
walls will become very dirty.-Chicago
Times.
The faster and more gentle a COW
is MIXED the greater will be the
amount given. Slow mixers always
gradually dry up a COW, and for the
reason that if the ,cilk be not drawn
about IS fast as it is given down it will
subsequently be withheld, and that
withheld is, as matter of course, what
is known as the strippings, in fact the
upper surface of the milk in the udder.
Many mixers draw the milk with a
strong downward pull, in fact with a
jerk. This should never be allowed; it
irritates the COW, and often Injuries the
bag. Fill the teat, and with firm
pressure of the last three fingers empty
it, drawing slightly on the teat and
udder at the same time; so proceed
with each hand until the
milk supply is exhausted. Many mixers
get the habit of slow milking because
steady, firm, quick milking tires the
fingers and wrists, until by practice the
muscles get used to the work. Until
this use comes naturally the individual
should only milk such number as he
can without severe cramping of the
hands; what are MIXED should be
MIXED fast, increasing the number
until there is no firing whatever. Five
minutes is about the limit that should
be allowed for milking COW. There is
another thing well worthy of being re-
Cows should be MIXED as
nearly at a given hour morning and
evening as possible; undue distension of
the udder is always injurious.--Ameri-
can Dairynaas.