The Red Cloud chief., 1880-10-21
O y YARN AND GARDEN.

uUAKa AhA AMI oAnBb@
I " farmer expects to make money
by his business be mus; tea bow !: u
himself.
To PEEL PEAcHE.-Dip them n
minute in hot water. then in cool, and
the skin peels OF readily.
CccrxBEgs. II sliced int, cold water.
VIII be maize crisp and brittle, even II
not perfectly fresh
A"BRoopT HES." shu; up three
days without food or water. viii. II -
said. emerge 50 run mad hungry as
to Danish al thought OF her former In
tentions.
Coop feed and good care have made
al! our Improved breeds Of domestic
animals what they are Proper se!cc-
ton IN breeding has no doubt laid the
foundation for ali improvements. but
had not this been followed up and sus-
tanned bv the best o. care the breeding
would have amounted 10 nothing.
GREEN ToMAro PICKLEs.-One peck
of green tomatoes, one cupful Of sugar.
M tablespoonful Of cinnamon. n II
cloves. one Of allsp.rc. and one Of
white mustard seed. ali ground. Lay
the tomatoes. sliced. with a little salt
between the layers. over night: then
drain of the water. cover with vinegar,
add spice, and sugar. and boil \ tsw
minutes, stirring 10 prevent burning.
CANNED TOMATOES AND COgS.-Boil
the corn OF the cob. when il is in nice
order for roasting. twenty minutes ove
i good fire. and cut OF while hot Have
your tomatoes skinned and rubbed 10
a smooth pulp: put in two measures 81
them for every n % the cut corn: salt
as for the table. stirring il well in, and
bring u 4 hard boil. Then can quickly.
and A. soon rs they axe cold set away
in a cool dark place.
CANNED PLUMs.-Prick with n nee lie
to prevent bursting; prepare n sirup.
allowing a gill Of pure water and a
quarter o! a pound of sugar To every
three quarts Of fruit. When the sugar
is dissolved and the water blood-warm,
put in the plums; heat slowly TO q boil;
let them boil five minutes; Gil up the
jars with plums, pour IN the scalding
sirup until il run down the sides, and
seal. Green cages are very fine put up
the same way; also damsons for pies.
A LaBoR-sAvING invention is TO have
one long cake-tm divided in the middle.
When making cake put half the guam
tity in one end Of the tin. Add Ia the
remainder, spices, ~raisins. etc. accord
ing TO taste, and put in the other end
of the tin. This saves time in making
and baking. The result will be two
kinds of cake for the basket, and if
the family is small one is less likely
10 have dry cake on hand than If two
large cakes are made At the same time.
PICKLED PEACHEs.-Ten pounds
fruit, pared; four and a half pounds
sugar, n quart vinegar, mace, CHINA
mon and clores 10 taste. Lay the
peaches in the sugar for an hour; drain
off every drop of strip, aud put over
the fire with about "A cup of water. Boil
until the scum ceases to rise. Skim;
put in the fruit and boil five minutes.
Take out the peaches with a perforated
skinner. and spread upon dishes To
cool; add the vinegar and spices to the
strip; boil fifteen minutes, and pour
over the fruit in glass jars.
CHow-CHow.-One quart of small
cucumbcrs. one pint of onions, one
quart of green tomatoes (sliced), one
cauliflowcr (cut in strips, three red
peppers (sliced); scald in salt and wa
ter. After draining pour over it hot
vinegar and let it stand two or three
DAYS; then drain off the old vinegar.
Take one package of English mustard.
one quart Of vinegar, one and one-half
cupfuls Of brown sugar, and one-half
cupful of flour; boil the vinegar; mix
up the other ingredients in a little cold
vinegar, and pour into the hot; let il
boil up, and pour (while hot) over the
pickles.
WHILE it may be desirable To save
the first seeds of some of our vegeta-
bles, such as sweet corn, peas and
beans, it is not best TO make such a
selection from all kinds. The first to-
matoes that ripen are generally small
and ill-shapcn, and it would be unde-
sirable to select seeds from these, rs
they would Soon dcteriorate the variety;
but the best plan is to wait till large,
smooth specimens are produced, and
from these select seed for future crops.
by doing this for a few years you will
lluu tHtt SOu Idht NouuCiiuhif ihhtiofcu
the tomato; and to secure improvement
of n kind of vegetable it is absolutely
necessary to select the best specimens
of every kind. Deterioration ought to
have no place in the farmers vocabu-
larry.
SMUT IN Corn. Corn smut is a fun
gus which grows from the substance Of
the plant, the seed being carried into
the roots from the soil and from the
roots into the stalks, ears and other
parts of the plant. The seed or spores
are in the soil. and may he carried
there in manure made from animals FED
upon corn-fodder or cor ears infested
with smut. Or the spores, which are
rs fine and as light as the finest dust.
NAV be carried to the soil by the wind
and washed into it by rains. At any
rate it is there. 1t only makes the
matter worse to bury the smut; this
should be burned. If buried it re-
mains in the soil. and will infesr a crop
after some time has elapsed. The only
hing that can be done is TO steep the
seed in strong brine or solution Of blue
yitriol -four ounces in a gallon of
water,) to be sure the seed is pure, and
then if smut appears from infested
ground, to cut III every smutty stalk
and burn it.