The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-12-30
USEFUL AND SUGGESTIVE.
"A uniform use of water is essentia
to the healthy growth of plants.

"A uniform use of water is essential
to the healthy growth of plants.
Wash For The Head.-The yelk of
one egg beaten with half pint of water.
Rub well into the scalp and then wash
out carefully with warm water. This
leaves the hair soft; ammonia, If used,
often burns it and makes 1t lighter.
Keep the hair well brushed and clean.
Put no pomatums ON it.
Cream Cakes.-Boil, in half-pint
water, three-quarters cup butter; stir in
while boiling, one and three-quarters
CUPS flour. Take from the fire and stir
in gradually five eggs, not beating
them, and half teaspoonful soda, dry.
Drop on pans half the size you want
them when baked. Bake fifteen or
twenty minutes.
Plum Pudding.-One cup of milk,
one cup of molasses, one cup of suet,
chopped; one cup of raisins, one cup of
currants, one teaspoonful each of soda,
salt, cloves, cinnamon and nutmeg;
flour enough to make as stiff as fruit
cake; boil three hours. It may be
boiled in small tin pail covered tight
and set in q pot of boiling water, the
water to be added from the tea-kettle
as it boils away.
-Fuehsias, says q writer in the Horti-
culturist, may be trained into any de-
sired shape if taken in time. Take the
little upright plants, pinch out the CEN
ter, and in place of one there will spring
out two, often three, shoots. Let these
branches make about the same growth.
and repeat the process to each, Keeping
the side branches of equal length, or
tapering like pyramid; or by clipping
of all the lower limbs and letting the
upper ones droop over, you have an
umbrella.
MIR. Edmund Hathaway says, in a
forcible and touching essay on the treat
ment of animals: "The effect of the
barbarous treatment of inferior Great
ures on the minds of those who practice
1t is still more deplorable than its effects
upon the animals themselves. The
man who kicks dumb brutes kicks
brutality into his own heart. He who
can SEQ the wishful, imploring eyes of
half-starved creatures without making
earnest effort to relieve them, and feel
ing twinge of conscience, is on the
road to lose his manhood, if he has not
already lost it. And the boy who de-
lights in torturing frogs or insects or
despoiling birds nests, or DIGGING cat
tie and hogs wantonly and cruelty, will
generally prove worthless creature, or
worse than worthless, when grown up"
Chip Dirt for Trees. exchange
speaks of the great value of "chip dire
for spreading around young or newly
set fruit trees, imparting to them double
vigor in growth. 1t is simply the ben
ett derived from good mulching. De.
cayed chips, leaf mold and dried muck
are all quite similar in their nature, and
as they tend strongly to hold the moist
ure, in the soil below, and cannot form
crust on the surface, they are we'll
fitted for the purpose. 1t is probable
that frequent stirring of the surface of
the soil about the trees would answer
nearly the same purpose; but as plant
ers generally neglect this stirring. or
perform it in an inefficient manner,
while the action of the decayed vegeta-
BILE matter cannot be hurt by neglect, it
has special advantage over other
modes of treating the young trees.
-AaIU IOr Ae0plng.-Whe hen the scraps
are just beginning to get brittle and
brown, put in tablespoonful of fine
salt to a quart of the hot lard, and there
will be no trouble; the lard will keep
perfectly sweet for any length of time,
and the salt does no possible harm to
any kind of cookery. Persons can easily
judge ofthe quantity of lard if they know
how much the kettle holds. 1t makes
the lard whittier and harder, aside from
preserving it sweet. 1t must cook a
little while after adding the salt. That
designed for summer use should be either
kept in q tight earthen jar, or a tin
bucket with a cover. To restore lard
that is trifle tainted. put the lard in
to an iron kettle, and cut up. salt pork
into thin slces-about one-half pound
of pork to gallon of melted lard; add
two spoonfuls of salt, and let it cook
till the pork is crisp; take out the slices
of pork and turn the lard into your lar.
and you will never know that it has not
always been sweet. But it is better to
salt it. in the first place, as it saves
much trouble and time.