Osage Valley banner. (Tuscumbia, Miller County, Mo.) 1879-1881, 1880-07-29
HOME, FARM AND GARDEN.


FARMERS may hire their hard work
done, but they must always do their
own hard thinking.
WATER is one Of the important ele-
ments, not only in rapid development
of beef, but in the production Of choice
qualities.
HoRsERADIsH SAUcE.-Two tea
spoOntuls OF made mustard, two Of
white sugar, half teaspoonful of salt
and gill of vinegar; MIX and pour over
grated horseradsh. This is excellent
with beef.
INDIAN SUEr PUppING. .--One-half
pound suet, chopped fine, one cup mo-
lasses, one pint milk. one egg. meal TO
make a very thin batter, one teaspoon
ground cloves, one teaspoon ground
cinnamon. one teaspoon salt, q little
nutmeg, few currants or chopped
raisins. Boil or steam three hours.
Sauce.
FORMERLY il was considered best 10
let grass stand until the seed was full
grown, before cutting. but of late years
it has become almost the universal Gus
tom to cut when most of the grass Is in
full bloom The advantages claimed
for early cutting are, first, better hay,
which is more readily eaten by cattle;
second, less injury to the grass roots;
third, better chance for a second crop.
In the wheat berry, the epidermis.
! seed.skin, gluten, cell-layer and germ
form about eighteen per cent. OF the
entire weight The remainder. or
eighty-two per cent, is the largest per
cent. of -four that can ever be obtained
by the most perfect machinery. IL we
include the germ, which some mlllers
say is beneficial TO the flour, though de-
teriorating its color, several per cent.
must be added TO the above.
OUNCE PRESERVES. Pare and core
the ounces, and cut into halves or quar-
tiers, as suits the size of your jars. Let
them stand over night in enough cold
water to cover them. In the morning
1 put them in the kettle with the same
water, and let them cook gently till
/ you can Just stick fork in them. Take
/ the fruit out with a skinner, weigh il,
and to each pound OF fruit allow q
/ pound Of sugar. Put the fruit aud SUI
| gar into the kettle, with enough OF the
! water TO make a good syrup, and let
them boil gently until they are clear
Take out carefully with the skinner
and put in the jars; fill the jars to the
top with the syrup. If there is large
quantity Of fruit, and the kettle is not
large, il is best 70 put the fruit in the
syrup a little at time.
How TO CLEAN TIE FLOOR. If you
have painted oor keep soap and soap
suds OF of it, for it spoils the brightness
OF the paint, makes Il soft. and then 1t
peels off, leaving the floor looking
worse than if it had not been painted.
If your floor has not been painted, keep
soap of of it, for it gives it dirty,
grimy look, and keeps growing worse
all the time. just take clean, hot wa
ter, put teaspoouful of ammonia into
three gallon pail of water, stir il, and
with clean, long-handled mop rub the
floor all over, then wipe il of with clean
water. IL will take little while to get
the gray out of the boards, but it will
come out after a time, and you viii
find it far easier to keep your floor
white and nice than IL was when cleaned
with soap or suds.
A CORRESPONDENT Of the Cleveland
Herald says: "The ways that turnips
can be sown and yet not require n spe-
cial preparation of the land are many.
| know farmer who, after the last
hoeing of his potatoes, scatters the seed
thinly along the rows, and when the
potatoes are dug the dirt is pulled back
into the last hill, and the turnips are
not disturbed. The fine soil that works
down about them rather helps than in
lures them, and big crop of turnips
usually results. Sowing among the
corn is another not Objectionable meth
cd, for the turnips will not draw very
much upon the soil until after the corn
is cut up, and the after crop will prove
u far more profitable one than planting
pumpkins among the corn, and far less
injurious to the development OF the
ears.
FRUIrs IN SYRUP.--Syupf for peaches,
apricots, plums and pears: Take half
pound of loaf sugar to each pint of
water and boil rapidly for ten minutes
before the fruit Is put in. Sufficient
syrup should be made 10 allow the fruit
to be covered in the pan, and when the
first quantity is done there will be
enough syrup left TO do half as much
again. only the second batch will not be
quite so clear. Carefully peel peaches
or aprioots and drop them whole into
the boiling syrup, letting them boil for
ten minutes rapidly; take them out
separately with a spoon or cup, and
place them in wide-neoked jars or bot
| Ties, pouring in little syrup with each
4 one. When full see that the syrup GOV.
ers the fruit, and that no air bubbles
= form. which is generally the trouble
with the larger fruits. II there are amy
3 tiny bubbles insert the handle Of I
+ spoon round the side of the jar, and
Z they win rise 70 the top; 1t must b'
. done quickly, and this class Of frui
Z .lnttII al. H. ,.,tt In r,iaaa faEa m