The Red Cloud chief., 1880-10-14

lS6x IN INV
Onions sown now and protected
with litter through the winter viii give
early onions In the spring.
For applying "a wounds made BY
removing large limbs Ia pruning fruit
trees nothing Is better than gum shcl-
lac. dissolved In alcohol to the coassst-
ency Of paint
If you wish 20 polish up your fur
niturc. mix equal parts II vinegar. sPir-
lis Of tarpentine and sweet OF tn .
bottle. and apply with \ flannel cloth.
rubbing sfier~ard with \ ehsnois or
piece OF silk. IL i. better than n coat
u varnish.
-When canning frui, have = cup Of
four paste ready; IL your rubbers are
old. or the zine rings % covers are bent
\ little. zoo mas siill make them air
tigh, with the paste. II Won are 4; all
doubtful about the condition O! your
can IL is n good notion 10 use the paste
"A correspondent 81 the Engl!sh
Lao Stock JouraI! SAYS he has often
succeeded in shoeing \ vicious horse by
bliDdfoidIng him. when no other means
were of sny avail lie say. thai this
simple stratsgen will render the m
o~bstreperUas animal Is quiet IS n
sheep.
Mint Ssuce.-Take a large bunch
OF young green mint. old. the taste
will be unpleasant; wash very clean;
pick ali the leaves from the stalk. ard
mince very tine: cover with cold vine
gar. and powdered sugar. sufficient -
make quite sweet. and n tiny pinch Of
salt. Some persons prefer DARK brown
sugar and brown vinegar.
The New York San says horses
with weak eyes should have light. well
ventilated stables. but the windows
should not be placed in n position -
throw the direct rays of the sun upon
the animals heads. The eyes may be
benefited bv washing them out daily
with r weak solution of chloride II
zinc, or sugar Of lead. but the treat
ment depends somewhat upon the cause
of the weakness.
Tomato Catsup.-Take half a bush
el Of ripe Tomatoes aud boil them until
they are soft; squeeze them through 4
fine sieve and add half gallon of vine
gar, pint and a half of salt, two ounces
of cloves (whole). quarter pound OF all
spice, three ounces of cayenne pepper.
three ounces of black pepper. five
heads Of garlic. skinned and separated;
mix together and boil until reduced
one had; theu bottle without straining.
Brown Fricassec.-Stew the chick
ems until tender. With a sharp knife
the largest bones: flour the
pieces and fry them a light brown
color, and pour into 4 frying-pan a
tImblerful Of the broth they were
stewed in. Dredge in an even table
spoonful Of -four, cover the pan with n
lid. and stew until the gravy is thick
enough. Pour this over the fowl. and
serve hot. Onion shred fine may be
used if the flavor is relished. aud pars-
ley chopped into powder.
A Florida lady saws: In preparing
a pineapple for use, pare the skin n lit
tie thicker than is customary. and in
stead of throwing il aside as so much
worthless matter. cover it with water,
according Ia taste, and set
away for twenty-four hours. At the
expiration of this time strain the liquor,
which will now afford a exceedingly
pleasant and refreshing drink. This
drink is so highly esteemed in some
localities where %pincapplcs are plenti-
full. that entire apples are often II
mp in pieces and devoted TO its manu-
Apple Custard.-Peel and core
lnrge juicy apples. and boil them
till tender, in clear water. Take them
out and pulp them smooth through a
add a-quarter pound sifted sugar, /
and the grated rind of two demons.
Put the mixture into a deep dish, about
half filling it; beat the yclks Of four
light. and add half a teacupful of
white sugar, and stir into n quart IF
sweet milk; stir this over the fire. until
it is quite thick. and let il cool; when
cold, pour it over the apples. Whip
The whites of the eggs To- n stiff froth. /
and pour owe the top.
A correspondent Of the New York
Tribune sends that paper the follow
no directions for curing meat that
nave stood the test for forty years.
Four quarts of salt, four ounces salt
peter. one quart New Orleans molasses,
% one hundred pounds Of beef or ham.
Boil and skim; when cold, reduce so as
bear up an egg just to the surface.
Put on when cold and let remain in
pickle five or six weeks. Sprinkle the
Of the barrel with salt, rub
each piece lightly with salt, and sprin-
lle salt between the layers of meat.
Let the meat stand in the barrel three
II four days before putting in the
In making the pickle use as
much less salt rs you use in rubbing on
he meat. Let dry off well when hung
before smoking.