The Red Cloud chief., 1880-05-27
HOVE PARl AND GARDEN.

HONE RARl AND GARDEN.
SrTxuLAxr yoR THE HAm-Take Of
spirits Of hartshorn two ounces, lard
oil. twelve ounces; shake well together
and take care that IL Is kept tightly
bottled.
To ExrEKNrSArE CkTEKPfLLAks-
II Is said thz; ca;erpillars a be driven
from apple trees by plugging sulphur
in the body. The sulphur taints the
sap and makes the leaves disias;eful
Cold CREAM. Take Of oil Of al
monds I'VE ounces, spermaceti hall IN
ounce. white wax one dram. Melt To-
gether and while cooling add two
ounces Of rose-water, stirring 1t until
cold.
TEA RoLLs--One pint Of milk. scald
and cool; the white II one egg. q
tablespoonful butter. ~ tablespoon
fuls Of sugar. one yeast cake. Make
still enough 10 mold; let il rise over
night, then cut in rounds and fold over;
butter the edges and let it rise again
before baking.
RAW BEEF TFA.-Take n ounce Of
beef; shred with n knife until the red
pulp Is removed from the tbers and
they remain n white. stringy mass by
themselves; add W. tablespoonfuls Of
cold water, and let it soak for fifteen
minutes. Give it cold. or. il not liked
thus. very slightly warmed.
A SUBSTITUTE FOR BEL-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 Touch FowL-The
the wash-boiler one-th.rd full Of boiling
water. Invert \ pan in this, rest the
turkey on the pan so that il does not
touch the water. steam until tender and
hen roast. Ii should be covered tight
while steaming. This neither lo-es
Juice nor flavor. while il hastens roast
ing wonderfully. Chickens may be
steamed in a bread steamer. II is a
good plan 10 wash old fowls in soda
water before cooking.
YEAsr.--To a handful Of dry hops
add boiling water enough 10 make n
strong tea; let il cool; then strain; add
to this tea as much -four as will form a
stiff doLgh; set in a warm place To rise
for ABOUT two hours. This yeast will be
toO bitter to be used, so take two-thirds
of it and TO it add flour as before; let it
rise, and your 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 a little oxalic
acid solution. IL spots are imbedded.
rub them out with a little powdered
pumice-stone. Then wash with water
and dry. Mix rotten-stone with sweet
oil to a paste. and rub it yer the whole
surface Of the brass with a cork until it
assumes a greenish-b black color. Then
wipe off completely with an old cloth.
Next rub over with lampblack until
thoroughly polished. using a soft.
smooth cork. This gives an excellent
result. and repays all the extra trouble
that it u
CURE FOR FIsTULA.-Put one pint of
fish-oil in a bottle; then add one ounce
of sulphuric acid. Shake well 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
n ounce spirits of %turpentine. In
tw%enty-four hours il is ready for use.
Grease the affected part twice a day for
a few days. Then drop off and grease
nj a day for two weeks. Then every
third day until you include q month
from the beginning. Be sure and not
quit toe loon.
CREAM TAPIOCA PUDDING Soak
n teacupful of tapioca in one pint of
new milk over night. In the morning
boil n pint of milk and turn it over
the tapiOca. Stir in a 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 a 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 are driven on pave
ment or hard ground when the hOof is
apt to crack, and it is also good in case
of founder. Salt will extract moisture
from the atmosphere, which keeps the
feet moist Salt operates nearly like
melted grease upon the foot. and rem.
ders the hoof tough and pliable. Like
a chunk of wood saturated with salt or
brine, it is tough, yet moist. Wash the
legs above the hoof. hold up the foot
and pour into the bottom. and it will
soak in and keep the feet in good con.
dition and prevent the hoof from crack
ing.
Haas Eosu. Dat