Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-08-19
HOME AND FARM.

GLOSSY SKIN.-Pour in pint of bran
sufficient boiling water to cover it. Let
stand until cold and then battle the face
with it, only patting the skin with a soft
towel to dry it.
APPLE DUMPLINGs.-Good, sour,
Juicy apples; pare, core, and halve.
MAKE dough as for soda biscuits, adding
little more lard; then roll out, put in
your apple halves, sweeten to taste; then
cover apple and sugar with dough, lay
the dumping in the bread-pan smooth
SIDE up, first buttering your pan; put a
small bit OF butter on the top of each
dumping and sprinkle handful of
sugar over all. Bake one hour.
SOAP SUDs.-No wise woman who has
MOWERS In her house or garden will
throw away her soap suds. They are
most valuable fertilizer for flowers. and
especially for the verbena. If this floral
favorite is plentifully watered with soap
suds and its seed vessels picked off it
will flower profusely. Soap suds are
good for vines and currant bushes and
fruit trees; indeed, they are the food for
plants corresponding to milk for ami
mails, and it is very wasteful to throw
them away If there are plants any,
where within reach that may be bene-
flied by them.
DELICIOUS PUDDING.-Take a deep
pudding-dish and butter it; cover the
bottom and sides with thin slices of
bread, white or brown, then a layer of
pared and cut apples or pears, or both,
mixed with any other fruit you fancy;
then sprinkle some sugar; then layer
OF bread in slices or bits then fruit, and
so on until the dish is full. Lay thin
slices of bread over; fill up with any
fruit-juice, or water, lacking this; cover
with plate and bake in a slow oven four
hours. Hot or cold, it is most delicious.
Any sauce would spoil it.
SELECTING SEED CORN.-It is as i'm
portant to make a good selection of the
seed that is to produce the next crop, as
it is to choose the live stock that will
grow the future herd. The selection
should not be left until the time of husk-
ing, but be done now. Go through q
portion of the field and select those that
are well cared and unusually vigorous
in fact, the best the field affords-and
give them an extra chance for further
development by removing the other
stalks from the hill. Any thing that
will increase the vitality and perfect the
development of the grain that is to be
planted for the next seasons crop,
should not be forgotten. We should
seek for stalks with one good ear, rath-
er than those with two small ones.
AN old farmer in the New York
Tribune says: "How absurd are the
stores of tleeces of wool weighing all
the way from 20 to 10 pounds, shorn
from animals not weighing perhaps over
100 to $50! wonder any agricultural
paper that has the least regard for its
reputation will ever allow such weights
to be recorded in its columns. Such re-
ports are grossly false, and ought to be
secuted by the whole community. These
feeces are full of filth, dirt, yolk and
grease; cleanse them thoroughly, which
must be done before the wool can be
manufactured, and they will not give
over one-fourth to One-ffth the weight
of the fleece in the dirt. That is to say,
one represented by the owner of the
sheep as weighing 20 pounds would not
turn out of clean wool over to 5
pounds; one Of SO pounds, 6 to- pounds;
and one of 40 pounds, to 10 pounds.
On the strength of the reports of such
heavy tieeces breeders often sell their
sheep to the ignorant and unsuspecting
at extra nlSh prices. is tnlS amy oetier
than rank swindling?"
Don't imagine that it makes no diff
ference how your chickens have been
brought up. Don't suppose that they
will be good anyhow. Chickens have
been carefully dressed, deliciousiy stuff
fed, and yet they were not tit to eat.
There was flavor about them that no
soda rinsings could cleanse and no
seasoning conceal. These were chickens
that had picked up their living round pig
styes and other unclean places. A chick
en- may be spoiled in dressing it to cook.
If killed with full crop, and allowed to
lie for hours before it is "drawn" or
relieved of its internal organs, it gets an
unpleasant flavor. Fowls should be
caught and shut up without food for
twelve hours before they are beheaded.
Then the crop and intestines will be
empty, and the task of picking and
dressing it will be greatly lessened. Old
fowls are not necessarily tough-only
cook them long enough. They are more
tender twenty-four hours after they are
killed than if eaten Immediately.