The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-04-30
HOME, FARM AND GARDEN.

HOME, FARM AND GARDEN.
STIMULANT FOR THE HAIR.-Tako O
spirits of hartshorn two ounces, lar(
oil, twelve ounces; shake well together
and take care that it is kept tightly
bottled.
COLD CREAM. Take of oil of al
mOnds two ounces, spermaceti half al
ounce, white wax one dram. Melt to
gether and while cooling add two
ounces of rose-water, stirring it unit
cold.
GiNGERsNAPS.-Onec upful of butter,
four cupfuls of -four, sifted very fine
one and half cupfuls of molasses, one
teaspoonful of ginger, one-fourth tea
spoonful! OF red pepper, and teaspoon,
full of cinnamon. Roll very thin, and
bake on fat tins.
TEA RoLLs.-One pint of milk, scald
and cool; the white of one egg, one
tablespoonful butter, two tablespoon
fuls of sugar, one yeast cake. Make
stiff enough to mold; let it rise over
night, then cut in rounds and fold over;
butter the edges and let it rise again
before baking.
RAW BEEF TEA.-Take one ounce OF
beef; shred with q knife until the red
pulp is removed from the fbers and
they remain a white, stringy mass by
themselves; add two tablespoonful Of
cold water, and let it soak for fifteen
minutes. Give it cold, or, if not liked
thus, very slightly warmed.
A SUBSTITUTE FOR BEE-BREAD.-Rye
meal is believed by many bee-keepers
to be the very best substitute for bee
bread, when the latter is not in full sup
ply. The meal should be put in shall
low boxes or troughs near the apiary.
A few pieces of empty comb put on the
meal would soon attract the attention
of the bees to it. This food causes the
bees to send out larger and earlier
swarms than those not similarly treated.
How TO Cook A Tough FowL.-The
best way to cook tough fowl is to fiji
the wash-boiler one-third full of boiling
water. Invert pan in this, rest the
turkey on the pan so that it does not
touch the water, steam until tender and
then roast. 1t should be covered tight
while steaming. This neither loses
juice nor flavor, while it hastens roast
ing wonderfully. Chickens may be
steamed in a bread steamer. It is a
good plan to wash old fowls in soda
water before cooking.
YEAsT.--To handful of dry hops
add boiling water enough to make a
strong tea; let it cool; then strain; add
to this tea as much flour as will form q
stiff dough; set in warm place to rise
for about two hours. This yeast will be
too bitter to be used, 80 take two-thirds
of it and to it add flour as before; let it
rise, and yous yeast is ready for bread
making. To keep your yeast always on
hand and ready, keep back a small por-
ton of the yeast at breadmaking time,
mix with a little flour and warm water
and set aside until needed next day.
To CLEAN BRAss.-If the brass is
very much furnished. use little oxalic
acid solution. If spots are imbedded,
rub them out with little powdered
pumice-stone. Then wash with water
and dry. Mix rotten-stone with sweet,
oil to a paste, and rub it over the whole
surface of the brass with cork until it
assumes greenish-black color. Then
wipe off completely with an old cloth.
Next rub over with lampblack until
thoroughly polished, using soft,
smooth cork. This gives an excellent
result, and repays ali the extra trouble
that it causes.
CURE FOR FIsTULA.-Put one pint of
fish-oil in a bottle; then add one ounce
of sulphuric acid. Shake we'll and see
if this will make the bottle moderately
warm. If not, add one-half ounce more
of the acid. When the bottle coOls add
one ounce spirits of turpentine. In
twenty-four hours it is ready for use.
Grease the affected part twice day for
few days. Then drop off and grease
once day for two weeks. Then every
third day until you include month
from the beginning. Be sure and not
quit too soon.
CREAM TAP1ocA PUDD1NG.-Soak
one teacupful of tapioca in one pint of
new milk over night. In the morning
boil one pint of milk and turn it over
the tapioca. Stir in large spoonful of
melted butter, a pinch of salt, two large
spoonfuls of white sugar, the grated
peel of a lemon, and four eggs beaten
very lightly, after saving out the whites
of two eggs. Stir all together. Bake
in a pudding dish half an hour. Beat
up the whites of the eggs. lay them
over the top of the pudding, scatter
sugar over it. and brown for few mo-
ments in the oven.
WASH FOR HORSES FEET.-A wash
or brine of salt and lime is good to wash
horses feet that ara driven m nave